• 2 pounds ground beef
  • 1 TBS olive oil
  • 1 onion, chopped
  • 3-4 garlic cloves, minced
  • 1 (40-oz) pinto beans, rinsed and drained
  • 1 (28-oz) cans diced tomatoes
  • 1 (14-oz) can RoTel diced tomatoes with chiles
  • 1 (14 oz) can whole corn, drained
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1/2C water
  • Cheese, diced onions, and sour cream optional to top chili

How to Cook Chili

  1. Saute’ the onions and garlic in the pot with 1 TBS olive oil.
  2. In a skillet, brown the beef until it’s no longer pink and drain the fat.
  3. Add the saute’d onions and garlic and chili powder, salt, pepper, cumin, and 1/2C water to the pot with the beef and mix until seasonings are all blended in.
  4. Add remaining ingredients and simmer uncovered at least 20 minutes or until ready to eat.

NOTE: For a week of meals with Chili, double this recipe.



It’s Meatless Monday! I love all kinds of food and eating Vegetarian or Vegan is just one more “kind” of cuisine. I think of meatless or meals that are fully vegan the same way I think of Mexican food, or Italian food, it’s all good! Don’t think of a meal of “less-than” if it doesn’t have meat, just think of it as an opportunity to have something deliciously different!





Jackfruit Curry


  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1/2 white onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1C grated carrots
  • 2 tablespoons curry powder
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon minced or powdered ginger
  • 2 tablespoons curry powder
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon minced ginger
  • 1C butternut squash, diced
  • 1C canned green jackfruit, each piece halved
  • 1C cauliflower, small florets 
  • 8-10 oz coconut cream (milk works, too)
  • 1/2C diced dried apricots
  • 2 tablespoons chopped basil or mint leaves


  • In the Tegnine (or a dutch oven), heat oil over medium high heat. Add the onion and garlic and sauce until tender. Add the peppers and carrots and saute’ for a couple of minutes. Add the curry, corriander, tumeric, ginger, salt and sauté until incorporated. Add the butternut squash, jackfruit, and cauliflower and then pour the coconut milk over the top of it all. Gently lift the ingredients so the coconut milk  can get to the bottom of the ingredients. Add more coconut milk if needed to reach the desired consistency of your curry sauce.
  • Simmer covered over med/low heat for 4-5 minutes or until the squash and cauliflower are tender and the jackfruit has taken on the curry flavor.
  • Gently stir and serve over rice with diced dried apricots and mint or basil


Banana Strawberry Bread Muffins
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh strawberries chopped & tossed in 1 Tablespoon of flour
    1. Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
    2. In a large bowl, using a KitchenAid Stand Mixer with paddle attachment cream butter and sugar together until light and fluffy.
    3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  1. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered strawberries.
  2. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.


Thank you Jenn from the Recipe Critic, this is her recipe and it was too perfect to change up. I did however add a chocolate ganache to top these off, chocolate goes with bananas and strawberries and it absolutely made these taste like heaven! Link to her page here.



Bangladeshi Brats – with Johnsonville

Screen Shot 2018-01-15 at 11.14.47 PM

¹There are many different types of curry paste that come in packages, jars, bottles, or powder varieties. Use what ever you think suits your palate. You can always change it up next time.

²Naan is an Indian flat bread similar to pita bread which could work as a substitute. Falafel bread would also work. Naan is usually found in the frozen food aisle as it has no preservatives or you can find it at any Indian restaurant or specialty food store.

³Chutney is spicy jam usually made with mangos. You can find this in the condiment aisle of most grocery stores. Once again it comes in a variety of flavors so experiment.

Holiday Fruitcake Recipe


  • 3 cups coarsely chopped nuts -I used pecans and almonds
  • 3 cups candied or dried fruit
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 sleeve of honey graham crackers – crushed
  • 3 large eggs
  • 1 teaspoon bourbon vanilla
  • 1/4 cup bourbon vanilla – optional


In a large bowl, combine the nuts fruit. Combine the flour, sugar, baking powder, salt, and honey graham crackers; add to nut mixture, stirring until nuts and fruit are well coated.
In a small bowl, beat eggs until foamy; stir in 1 tsp vanilla. Fold into nut mixture and mix well. Add additional bourbon vanilla if you like the boozy flavor. Pour into a greased and parchment paper-lined 9×5-in. loaf pan.
Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.Yield: 24 servings.

I make these in mini loaf pans and this recipe makes 3 mini loaves.


Strawberry Cheesecakes
1 4 oz cream cheese, 1/3C powdered sugar, juice or zest of 1lemon, 1TBS vanilla, beat until smooth. 8 oz heavy whipping cream with powdered sugar to taste whipped to stiff peaks. Add whipped cream to cream cheese and blend until smooth.

Place cream cheese in a piping bag, fill hulled strawberries, roll it in your favorite topping, and refrigerate for best results at least 30 minutes – if you can wait!


Mason Made Roasted Onion & Garlic Cheese Balls


2 pkg Challenge cream cheese
1 med yellow onion
1 sm red onion
1 lg head of garlic
6 sage leaves
2 springs of Rosemary
1 pkg chives
1C Italian blend grated cheese
1.5C fresh grated parmesan
1C chopped or sliced nuts (we used almonds)
Olive oil
Salt and pepper

Preheat the oven to 400. Quarter the onions and top the head of garlic. Create a wrap around the garlic with foil so it sits up, it does not have to be closed up. Drizzle the onions and garlic with olive oil and sprinkle with salt and pepper. Roast until soft. Set aside and let cool. Once cool, squeeze the garlic cloves out of their casings, Mason thought this was way fun how they pop right out.

Finely dice the chives and place them in a bowl, set aside. Dice the sage leaves and Rosemary. Once your roast onions and garlic are cool (don’t have to be cold, just not hot), place them in the food processor and pulse until they are almost a paste consistency – not quite though. Add the cream cheese, Italian blend, 1/2C parmesan, sage and rosemary and process unit it is all completely mixed. Taste and add salt and pepper to taste. You may need to scrape your food processor bowl and mix again to be sure you don’t have cream cheese lumps. Turn the whole thing out on to a cookie sheet being sure to scrape all the cheesy goodness out of your processor.
Form the cheese into four logs or balls and roll in the chives. When you start to run out of the chives, add the other cup of parmesan and coat with that. Do the same with nuts if you want. Refrigerate for 30 minutes before serving.
Serve with a French baguette and crackers, it’s delicious!
Mason also notes that if you have leftovers, it adds a delicious layer of flavor to casseroles or we added it to white chicken chili, it was so good!


Mason Made Mandarin Chicken Saladimage2


1 head of iceberg lettuce – sliced
Half a bag of cole slaw mix
1 bunch of cilantro – chopped
1 bunch of green onions – chopped
1 red bell pepper – chopped
2C lightly steamed and cold broccoli florets – chopped
8 oz of cooked chicken – chopped.
1 pkg ramen noodles, no seasoning pkt, crushed
Fresh Mandarins, sectioned and chopped
1/2 C sunflower seeds or sliced almonds
1/4C sesame seeds


Use your favorite oriental or peanut dressing, or here’s mine:
1/2C  rice vinegar
1/4C soy sauce
4 tsp. fresh ginger (or 2 t. ginger powder)
5 tsp. sesame oil
4 clove garlic, peeled – we like it roasted
3 T. honey
1 C. olive oil
Blend all ingredients in a blender and chill before serving.


  1. Make the dressing and chill.
  2. In a big salad bowl, combine all the salad ingredients and toss to mix well.
  3. Top with the desired amount of dressing, sprinkle with nuts and sesame seeds
  4. Enjoy!

Green & Gold Apple CrispGandGAC


  • 1C old-fashioned rolled oats
  • 1/4 cup light-brown sugar
  • 1/4 tsp salt
  • 1/2 stick unsalted butter, melted


  • 5-6 apples, 1/2 “Green” Granny Smith and 1/2 “Gold” Golden Delicious, peeled, cored, and cut into 1/2-inch slices
  • 1/2C light-brown sugar
  • 2 Tbs flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg


  1. Topping: Preheat oven to 375 degrees. In a bowl combine oats, brown sugar, salt, and butter. Stir until combined.

  2. Filling: Toss together filling ingredients in a large bowl and transfer to a 9-inch-clear pie baking dish. Sprinkle with topping. Cover with foil and bake 30 minutes. Remove foil and continue baking until apples are tender and topping is golden brown, about 30 minutes more. Let cool slightly before serving.

Mason likes to serve this with cinnamon whipped cream – 1C heavy whipping cream, while whipping, add 1/2C sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg. Whip to stiff peaks and serve with apple crisp, yum!

Mason Made Philly Cheese Steak Hot DogsPhilly Cheese Steak Hot Dogs

* 1 pkg 8 hot dogs – go with good quality like 
Nathan’s or Millers
* 1 Tbs butter
* 2 med yellow onions
* 2 green bell peppers
* 1/2 tsp red pepper flakes
* 16 slices of pepperjack cheese2 pkgs 8 hot dog buns
* It’s easiest to make the full recipe on a griddle.
* This recipe makes 16 servings.

Thinly slice the onions and bell pepper and begin to sauté them over med-high heat with the butter.

Slice the hot dogs longways in half and then half again – line up the slices and dice into bite size pieces.

Once the onion and peppers are cooked but still have a little bite to them, set aside and cook the hot dog pieces. Cook them until they are browned on all sides and add the onions and peppers back in. Sprinkle the red pepper flakes and mix in. Turn the heat to low-med.

Separate the filling into bun size shapes in the pan and add 1/2 a slice of pepperjack cheese on top to let it melt and hold everything together. Place the other 1/2 of the slice of cheese in the bun. Once the cheese has melted, using a longer spatula, pick up the pile doing your best to keep it all together and put it in the bun. Enjoy!

Variations: You can make this recipe with sausage as well, it’s very good. We did this with toasted buns and that called for a little more butter and an extra step of toasting. We also tried this with different color bell peppers but the green tasted most authentic.

Hot Dog Philly Cheese Steaks Step by Step

Mason’s Killer Tuna Fish Sandwich 

2 cans of tuna fish packed in water
2 Tbs mayonaise
1 Tbs dill pickle relish
4 scallions diced
1 slice of red onion diced
1 stalk of celery finely chopped (I like the hearts with the leaves)
1 tsp of dill, or a fresh bunch diced – I love the fresh dill!
pinch of red pepper flakes
salt and pepper

Drain the tuna and mix all ingredients together. Add more or less mayo and dill relish to taste. Serve on your favorite bread with iceberg lettuce, the crunch is awesome and this sandwich tastes so good!

Parmesan LightChicken Parmesan Light

2 chicken breasts halved longways to make 4 portions. Cook via boiling or slow cooking
1 cup(s) cooked onion(s), dice and sauté to just tender
4 (medium) garlic clove(s), Finely chopped – suate with onions (no oil)
2 cans no salt added diced tomatoes
1 tsp Italian seasoning
1/2 tsp celery seed
1 tsp crushed red pepper flakes
4 Tbsp basil, Chiffonade into whispy slices
1 cup(s) grape tomatoes, slice in 1/3s
4 oz part-skim mozzarella cheese – grated

Preheat the oven to 350. Precook the chicken however you like – boiled or slow cooked (I season with Spike Seasoning Magics). Cut each chicken breast in half on the diagonal to make 4 equal portions. Place in the ovenproof skillet and place it in the oven to heat. Over medium-high heat, saute the onion and garlic (use a little water if needed), once browned, add the canned tomatoes and heat. Add Italian seasoning, celery seed, and red pepper and heat through. Add the tomato sauce to the chicken and bake for 15 minutes. Sprinkle with 1/4C grated mozzarella and broil for 3 more minutes until the cheese is melted and golden. (Watch carefully to prevent burning.) Serve the chicken with the sauce, sprinkled with basil and fresh grape tomatoes. Weight Watchers 6 Points for a 4oz breast.

Mason Made Breakfast Sausage Patties

(and Fall Harvest Hash)

IngredientsFall Harvest Hash and Sausage
2 pounds ground pork (I grind my own so I know it’s good and lean!)
2 egg whites
3 cloves of fresh garlic chopped
2 tsp dried sage
2 tsp fennel seeds
1 tsp dried thyme
1/4-1/2 tsp red pepper flakes
salt & pepper, to taste (I added a decent amount of salt)


Mix together all ingredients in a bowl. Create 12-14 patties with the pork. Place a large skillet over medium heat. Cook on both sides for about 4-5 minutes per side, or until cooked through. Serve with whatever else you like for breakfast!

*Note: This would be yummy with some brown sugar or maple syrup, but if you add sugar, be sure to cook on lower heat a little longer so the the sugar does not burn.

Mason Made Fall Harvest Hash

•2 russet potatoes
•1 medium parsnips, peeled and cut into 1/2-inch cubes
•1/2 of a butternut squash, peeled and cut into 1/2-inch cubes
•1/2 stick (1/4 cup) unsalted butter, cut into pieces
•1 medium red onion, halved lengthwise and thinly sliced crosswise (divided)
•6 garlic cloves, chopped
•Salt, Pepper, & red pepper flakes
•1/4C (could use less) Olive Oil
•1 1/2 to 2 teaspoons chopped fresh sage


Place cubed potatoes, parsnips, squash and 1/2 of the red onion on a parchment lined baking sheet. Add salt and pepper and drizzle with olive oil. Roast at 375 for 20-30 minutes or until fork tender – you do not want them soft.

Use a bit of non-stick spray and in a 12-inch heavy skillet over moderately high heat, sauté the other half of the onion and garlic, stirring occasionally, until onions are golden brown, about 3-5 minutes. Add roasted vegetables, and continue to sauté, stirring occasionally, until browned and starting to crisp, about 7 minutes. Stir in sage to taste.



Mason Made Fresh Fruit Lime Cheesecake with Pecan Cookie Crust

Mason Made Fresh Fruit Lime Cheesecake with Pecan Cookie Crust

1 package Pecan cookies
½ – ¾ stick cold butter
2 (8 oz.) pkg. cream cheese 1 can Eagle Brand Sweetened Condensed milk 1/4 c. lime juice
Zest of one lime (you can add the juice, too)
1 pkg unflavored gelatin
3C diced fresh fruit of your choice (Mason loves strawberries!)

Mason Made Mini CheesecakesPut all the Peacan cookies in the food processor with the cold butter and pulse until they can easily be pressed into a pie tin – this is your yummy nutty crust!

In medium size bowl beat cream cheese until fluffy. Add Eagle Brand milk, stir in lime zest & juice and gelatin; blend ingredients well. Fill the pie crust and chill 2 hours.

Top your cheesecake with the fresh fruit or ready-made pie filling of your choice, chill before serving and enjoy!

Mason Made Tip – make the mini cheesecakes in 1/2 pint wide mouth Mason jars and they make a perfect single serving, they travel perfectly and each person can have their favorite fresh fruit topping!



Homemade Salad Dressing

Asian Sesame Dressing


1/2C  rice vinegar
1/4C soy sauce
4 tsp. fresh ginger (or 2 t. ginger powder)
5 tsp. sesame oil
4 clove garlic, peeled – we like it roasted
3 T. honey
1 C. olive oil

Blend all ingredients in a blender and chill before serving.

Mason Made Ranch Dressing

1/2C Milk and 1/2C other – Other: Mayo, Sour Cream, Yogurt, Buttermilk
3 T. Dried parsley flakes
1 T. Dried minced onions
1 T. Dill weed
1 T. Garlic – granulated
1 T. Onion powder
1 1/2 tsp. Garlic powder
1 T. salt (Optional)
1 tsp. Black Pepper
a pinch of Stevia to sweeten it if you like.
1 tsp Cayenne if you like a little spice!

Mix all ingredients and store in a Mason Jar. Mix in to taste using milk, mayonnaise, sour cream, buttermilk, Greek yogurt – whatever you like! Most recipes call for mixing 1/2C Milk and 1/2C Mayonnaise starting with 1 T of Ranch mix. Add more to taste. I also added 1/2C of sour cream. Buttermilk adds a wonderful flavor, too.

Mix 1T of mix with your favorite combination of milk and other. Start with 1 tablespoon of dry mix, increasing gradually if you think it needs more oomph. One tablespoon was recommended, but you may find you prefer using more like 1-1/2.

This dressing can be used as soon as you make it, but it thickens nicely after a night in the refrigerator.

Homemade Smoshpellows

1 C water Blueberry Smore
2 C corn Syrup
3 C sugar
5 Tbs gelatin
4 Tbs vanilla
pinch of salt

In a stand mixer bowl, combine the gelatin and 1 C of water, stir and let sit. Combine the sugar, corn syrup and water in a heavy pan, stir until the sugar dissolves.

Using a candy thermometer, heat sugar on high, without stirring until the temp reaches 240. Pour hot sugar into mixing bowl with gelatin and mix on low until combined. Be careful and turn up to high (one speed at a time to avoid splashing). Mix on high until it fluffs up and will likely triple in volume. Using a rubble spatula, scrape your marshmallow fluff onto a greased baking sheet (I use a 1/2 sheet cake pan, spray with Pam and line with a parchment paper and the spray the paper, too), smooth out and let stand for at least 24 hours to set up. When they are firm, flip on onto a counter coated with powdered sugar and cut using a good, sharp knife. I also find a bench scraper or pizza cutter works well, too. Coat all sides with powdered sugar and enjoy!

Mason Made Artichoke Pesto

Here is my recipe for Artichoke Pesto – great on pizza, but I bet it would be amazing on spaghetti, too!2C fresh basil leaves
7 oz marinated artichoke hearts (drained, but you can add the juice back in if you want)
1/4C walnuts
4-5 whole cloves of fresh garlic
1/4C grated parmesan Olive oil – to taste or texture

Combine all ingredients except olive oil in a food processor and pulse until it starts to combine and then start adding in olive oil until it’s the consistency you like. Enjoy!

Red, White, and Blue SparklerJuly 4th Drink

1 fresh lime wedge
1 pkg blue Pop Rocks candy
1/8C Grenadine Syrup
1/4C frozen Raspberries
1/4C frozen Blueberries
1 12 oz can of Sprite
1C ice cubes
Rub the lime around the edge of your glass and rim it with the Pop Rocks.
Pour the Grenadine in the bottom of the glass,
put the frozen raspberries in the Grenadine
Stack the ice on top of raspberries
Slowly pour Sprite over ice being careful not to blend the soda with the Grenadine on the raspberries.
Top the ice with the blueberries and take in the beauty of it all! Now you have to mix it up to enjoy the drink. Happy July 4th!

Peanut Butter Doggie Treats

1C Milk
1C Flour
1C Peanut Butter
1 TBS Baking Powder

Mix all ingredients together adding a bit more flour if the dough is too wet. Roll out to 1/2 inch thick and cut out cookies with a cookie cutter. Bake on a parchment lined pan at 350 for 13-15 minutes. Store in the refrigerator to keep fresh.

Homemade Barbecue Sauce


3 TBS Olive Oil
1 Onion – chopped
4 Cloves of Garlic – minced
2 cans of Crushed Tomatoes – 28 oz each
2 canned Chipotle Chiles packed in adobo sauce – minced,
OR 1/4 Tsp Cayenne pepper
3 TBS Worcestershire sauce
3 TBS Apple Cider Vinegar
1/4C Unsulfured Molassed
Course Salt and Black Pepper

In a medium saucepan, heat oil over medium heat. Add onion and garlic, cooking and stirring until onion is soft and translucent, about 5 minutes.

Stir in tomatoes, chilies, Worcestershire, vinegar and molasses. Simmer until reduced by a third, stirring occasionally, about 45 minutes.

Working in batches, puree’ sauce in a blender. Season with salt and pepper. Refrigerate in a jar for up to two weeks.

Honey Roasted Nuts


1 1/2C Nuts of your choice
1/3C Honey
2 TBS Butter
1 Tsp Vanilla
1 Tsp Cinnamon
Pinch of Salt
1/4C Sugar

Preheat oven to 350. Combine honey, butter, vanilla, cinnamon, and salt in a bowl and microwave for 10 seconds, stir, microwave for 10 more seconds and then stir until smooth. Add nuts into bowl and mix so that all nuts are completely coated. On a foil lined baking sheet, spray with cooking spray and spread nuts evenly on baking sheet. Bake for 5 minutes, stir, bake for 5 more minutes and stir again, bake for 5 more minutes and stir one more time. Bake for 5 more minutes if needed (nuts should be nicely golden brown – the should looked cooked). Take out of the oven and let cool completely. Once cool, break up the nut clusters and put them in a bag with the 1/4C of sugar and shake, shake, shake. Serve in a pretty bowl!

Kansas City Rib Rub

1/2C Brown Sugar
1/4C Smoky Paprika
1 TBS Black Pepper
1 TBS Course Salt
1 TBS Chili Powder
1 TBS Garlic Powder
1 TBS Onion Powder
1 Tsp Cayenne Pepper

Mix all the ingredients together well and store in an airtight container for up to 6 months.

Gardenia Ice Cream

2C Heavy Cream
1 C Whole Milk
1 large Gardenia Bloom – open
1 fresh Vanilla Bean or vanilla extract
1/2-3/4 C Sugar (use alternative sweeteners as you see fit)

Gardenia Ice Cream

Infuse heavy cream with gardenias: wash the petals from one large gardenia bloom. Rough chop them and add to 2 C heavy cream and heat slowly to a low boil and turn off heat. Leave on burner for 5 minutes and then remove and let cool. Put heavy cream with gardenia petals still in it back in the refrigerator for up to one week.

One hour before making ice cream: Add one fresh vanilla bean, including seeds to infused cream. If you do not have a vanilla bean, add one teaspoon of vanilla extract.

Strain the flower petals and vanilla bean from the heavy cream and put it in the ice cream maker. Add milk and sugar and stir until sugar dissolves. Follow directions on ice cream maker until ice cream is done. Put the ice cream in the freezer to get a more firm ice cream or enjoy right away for a soft-serve version.

To make the bag version – add 2/3 C infused heavy cream, 1/3 C whole milk, 1/8-1/4 C sugar to a quart sized Ziplock bag, seal squeezing out as much air as possible. Put quart sized bag in a gallon sized bag with ice and rock salt and seal the gallon sized bag. Shake! Shake! Shake! Until you have ice cream!

*NOTE: Be sure to wipe the outside of the quart sized bag off and get the salt-water out of the crevice of the zipped-locked opening – the salt from the ice does not compliment the ice cream in the bag.

Strawberry BruschettaIMG_6870

1 lb Fresh Strawberries – washed & chopped
1 Avocado – small squares
10 large Fresh Basil leaves – chopped
(5 for in the Bruschetta/5 for topping)
2 Tbs Balsamic Vinegar – flavors okay
Pinch of Kosher Salt
4 oz Onion Cream Cheese (or Goat Cheese if you like)
Parmesan Cheese – shaved in strips

Mix strawberries, avocado, basil, balsamic, and salt in a bowl. Refrigerate for one hour. Spread cheese on crostini, scoop 1 tsp of bruschetta on each crostini, top with a shaving or two of parmesan and some chopped basil – enjoy!

Healthy Recipe – Roasted Vegetable Soup

1 Red Onion 1 Zucchini
2 Parsnips
1 Yellow Bell Pepper
1 Red Bell Pepper
1 Full Bulb of Garlic
1 Small Butternut Squash (or 1/2 Lg)
1/4 C Olive Oil
1 Cup Half and Half
1-2 Cups Non-Fat Milk
1/2 Cup Dehydrat Onion
2 Tsp Cumin
Salt, Pepper, Red Pepper

Chop all vegetables and roast with a drizzle of olive oil, salt and pepper for 45-60minutes at 350 degrees. Let vegetable cool completely and add all of the to a nice big stock pot. Add half and half, dehydrated onion, cumin and using an immersion blender start blending the vegetables, adding non-fat milk to thin as you go. When you get a consistency you like, add salt, pepper and red pepper to taste.

For a smoother soup, use a Vitamix or blender. This recipe is really good with a small dollop of sour cream on top. Note: You can add any vegetables you want to this. I once did it with leftover mashed potatoes and added some bacon, it was so good!

Cheeseburger SpaghettiCheeseburger Spaghetti 2013


8oz spaghetti noodles
1 lb ground beef meat
1/4 C milk
1 can of French onion soup
1 C cheese – we like pepperjack and medium cheddar
2 tsp Dijon
2 tbs dill relish
1 tsp Worcestershire
1 T dried parsley (1-2 tsp fresh)

First thing, get your spaghetti boiling; be sure to add a little salt to the water.

In a skillet over med high heat, brown meat and drain fat. Season the meat to taste, however you would season your cheeseburgers. Leave meat in skillet & set aside to check the pasta. Cook the pasta to al dente, drain water and put the pasta back in the pot.

Back to your skillet, on medium heat, stir in milk, French onion soup, ½ the cheese, Dijon, relish, Worcestershire & parsley. Add the meat to your noodles & combine completely coating the pasta. Transfer everything to a 2 qt oven safe dish, topped with the other ½ C of grated cheese. Broil for about 10 minutes, just to melt the cheese. Serve with a green salad.

Better Nutter Butter Peanut Butter BrowniesBetter Than Nutter Butter Brownies
Mason Partak (8), from Auburn, CA

  • 1 box of Duncan Hines brownie mix
  • 1/4C Butterscotch chips
  • 1C Peanut Butter (smooth or creamy)
  • 1 single serve package of Nutter Butter cookies (crushed up into crumbles)
  • 1/4C roasted peanuts
  • Melted chocolate to drizzle on top if you want

Bake the brownies by reading the directions on the box, but be sure to add the butterscotch chips to the batter, and let them cool. Cut them in half and spread the peanut butter on the bottom and sprinkle the broken Nutter Butter cookies on the peanut butter. Cut a small hole in the middle of the top of the cupcake and put it back on carefully. Put a dab of peanut butter in the hole and put peanuts on top. You can also decorate with a piece of a whole Nutter Butter cookie if you have enough left. Also, you drizzle with chocolate.

Mason Partak 12/8/12 Gold Country Fair – 1st Place, Blue Ribbon Winner!

Cinnamon Rolls

Easy Cinnamon Rolls


    • 2 cups flour
    • 2 tablespoons sugar
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 3 tablespoons butter
    • 3/4 cup milk


    • 4 tablespoons butter
    • 1 cup brown sugar or 1 cup       white sugar
    • 3 teaspoons cinnamon


    • 1/2 cup powdered sugar
    • 1/4 cup milk


  1. For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
  2. Sprinkle 1/2 of the mixture over the bottom of a 9×9 pan.
  3. In a large bowl mix together flour, sugar, baking powder, and salt.
  4. Cut in softened butter (sometimes your hands are the best tools).
  5. Stir in milk to form a soft dough.
  6. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
  1. Spread the remaining filling on the rolled out dough.
  2. Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
  3. Bake for 20-25 min at 400°F.
  4. For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
  5. Once rolls are finished, drizzle on glaze and serve warm.

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