BLUEBERRY-ORANGE JAM yields about 12 half-pints
8 cups crushed blueberries
2 large oranges, zested – 1 juiced and 1 chopped into small pieces
1/2 cup orange juice
1-2 tablespoons orange zest
8 cups sugar
1 pouch liquid pectin
1 tablespoon butter

  • Heat large dutch oven with berries, chopped oranges, orange juice and sugar, stirring until sugar is completely absorbed.
  • Simmer 10 minutes until sugar is completely dissolved.
  • Add orange zest and bring to a ROLLING boil.
  • Add pectin and boil 5 minutes more.
  • Add butter and stir down boil and froth.
  • Ladle into hot sterilized jars, leaving 1/4 inch headspace.
  • Clean tops and add seal.
  • Screw rings down over seals as tight as you can.
  • Water bath in boiling water 15 minutes.
  • Invert jars onto a towel and allow to cool.


2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream

  • Whisk together the flour, salt and baking powder in a large bowl.
  • Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
  • Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
  • Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle.
  • Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
  • Rotate the dough 90º and roll it out again into an 8×10-inch rectangle.
  • Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

2 cups small peeled and SMALL diced Granny Smith apples (about corn kernel size)
Juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon PURE vanilla
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 tablespoons unsalted butter, melted

  • In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

Egg wash – 1 egg lightly whisked with 1 Tablespoon water
LARGE flake sea salt
Crystal sanding sugar

  • Preheat the oven to 425º.
  • Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14×14-inch square.
  • Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles.
  • Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling.
  • Top the apple filling with a pinch of sea salt.
  • Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
  • Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie.
  • Sprinkle the pies with crystal sanding sugar.
  • Bake the pies until they’re golden brown, about 15 minutes.
  • Remove the pies from the oven and allow them to cool for 10 minutes before glazing.

Juice of 1 Large lemon
+/- 1/2 cup powdered sugar

  • Blend together to desired consistency.


  • I like to use a FULL wine bottle to roll the dough as the weight helps it stay smoother.
  • I also roll the dough between 2 sheets of wax paper so I don’t need t add as much flour.
  • Large flake sea salt is available in most specialty supermarkets.


2 boneless center cut pork chops
Avocado oil
1 shallot, sliced thin
FRESH ground sea salt and pepper
1 tablespoon white moscato wine
2 tablespoons cherry jam
2 tablespoons balsamic vinegar
PINCH sugar
1 tablespoon butter

  • Heat a drizzle avocado oil in heavy cast iron pan.
  • Season pork chops with salt and pepper.
  • Add to pan and sear 3-4 minutes per side until ALMOST cooked through.
  • Remove from pan and set aside.
  • Add another drizzle of oil to the pan.
  • Add shallots and sauce until browned.
  • Add vinegar into pan and simmer until reduced.
  • Add cherry jam and wine, breaking apart any large clumps.
  • Season with salt, pepper and sugar to taste.
  • Add butter, stirring to melt.
  • Add pork chops back to pan, turning to coat. Cook another couple minutes until cooked through.


2 tablespoons butter
1 cup minced onions
1 tablespoon grated fresh ginger
2 tablespoons white moscato wine
2 cups FRESH diced pineapple (about 1/2 a pineapple)
6 ounce can pineapple juice (I sometimes use pineapple orange)
1/2 cup QUALITY honey
FRESH ground sea salt, to taste
Red pepper flakes, to taste
1 tablespoon white wine vinegar (I like to use champagne vinegar)
1 teaspoon cornstarch
2 tablespoons FRESH minced parsley

  • In a small saucepan melt butter over medium heat.
  • Add onions and ginger, cooking until softened.
  • Add wine, increase heat and cook until wine is absorbed.
  • Stir in the pineapple pieces, pineapple juice and honey, stirring to combine well. Bring to a SLOW boil. Reduce
  • heat and simmer until liquid is about half gone.
  • Season with salt and red pepper.
  • In a small bowl whisk together the vinegar and cornstarch.
  • Fold vinegar mixture into saucepan.
  • Simmer until thickened.
  • Stir in parsley.
  • Serve in parfait cups.


These pineapple spears are coated in a buttery brown sugar apple cinnamon glaze that caramelizes on the grill! It also pairs perfectly with a citrus carne asada!

Adapted from the Recipe Critic, Alyssa

One large ripe pineapple cut into spears
½ cup brown sugar
½ cup butter, melted
1 teaspoon cinnamon
1 teaspoon apple pie spice

  • In a shallow baking dish lay the pineapple spears in a single layer pan.
  • Sprinkle lightly with cinnamon.
  • Whisk together the butter, brown sugar and apple pie spice. It needs to be thin enough to easily pour over the pineapple – microwave a few seconds if necessary.
  • Pour over top of the pineapple spears.
  • Grill for about 7-10 minutes or until it is starting to turn golden brown and has gorgeous grill marks.
  • Brush with excess sauce from the dish before serving.

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.

The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.
When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.
All my pictures are before as we’re having it for dinner tonight. I’ll add an after picture later.

2-3 pounds flank or skirt steak, sliced THIN
1 medium Vidalia onion, sliced thin
2 lemons, 1 sliced thin, 1 wedged for squeezing
1 lime, sliced thin
1 orange, sliced thin
1/3 cup champagne vinegar
2 teaspoons minced garlic, jar
1 teaspoon FRESH ground sea salt
1 teaspoon FRESH ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Hungarian paprika
  • Soak the meat in the vinegar for an hour or so.
  • Remove meat from vinegar and dry on paper towels.
  • Sift together all the seasonings and rub into the meat on both sides.
  • Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
  • Let marinate for overnight or a day or so.
  • Grill on a VERY hot grill to desired doneness, 2-3 minutes per side.
  • Serve with warm tortillas, Fresh Guacamole and Fresh Garden Salsa.


In an effort to clean out magazines and cookbooklets, I joined Magazine Mondays hosted by Cream Puffs in Venice several years ago. What I really liked was that she wasn’t strict about when you posted so I could publish these yummy results as I found them. Unfortunately, I wasn’t able to find her bog for awhile and then she changed formats, but it got me working on that pile of recipes.

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! Now while I usually keep the combination of spices and seasonings somewhat intact, I do make changes that make it more palatable to my family. So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.These recipes have been floating around so long in the box of scraps that I have no idea where they originated (but they look like pages from an old Lawry’s magazine when I worked there) which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.


3-4 firm pears, pared and cut into fourths
1/3 cup packed brown sugar
1 teaspoon cinnamon*
2 tablespoons butter, cut into small squares
1/2 cup heavy cream
4 to 6 tablespoons chopped, toasted pecans, optional
1/4 cup rum soaked golden raisins**

  • Preheat oven to 400 degrees.
  • Arrange pears side by side, center down in an un-greased 8×8 baking dish.
  • Stir together the brown sugar and cinnamon.
  • Sprinkle raisins around the pears.
  • Sprinkle with the brown sugar.
  • Evenly dot with the butter squares.
  • Bake uncovered 35-40 minutes or until pears are tender and brown sugar is bubbly.

*I deleted the pecans and increased the brown sugar to 1/3 cup while adding the cinnamon also.
**I soaked the raisins in rum for a day or so before and they were yummy!

Next time I will maybe broil the pears for a couple of minutes after they come out of the oven to crystallize the sugar.

HIP HIP HOORAY FOR BANANA JAM an oldie, but goodie from 2014 and a 2 for 1 with BANANAS FOSTER BUTTER

I’m still working on blog compilation and I ran across this recipe and can’t wait to make some later this week.  I can actually eat this YAY!
I LOVE!!!!! trying new recipes, but more importantly I LOVE!!!!! trying a new recipe that blows my socks off! My friend Sandra over at Diary of a Stay at Home mom featured a Banana Jam the other day.  I know, sounds weird right?  WRONG!!!! It’s the most fantastic, addictive recipe I’ve tried in a long time and even better it’s SOOOOOOOO simple.

4 cups mashed bananas
4 cups sugar
1 teaspoon pure Madagascar vanilla extract
Juice of 1 large lemon

  • Combine ingredients together and bring to a boil, stirring constantly until your boil.
  • Turn down heat and simmer until nice and thick, stirring frequently.
  • Pour into sterilized jars and water bath for 10 minutes.
  • Once open, refrigerate.

I’ve already added pineapple for a varied flavor and caramel for an ice cream topping.  Next is turning it into a Banana Cream Pie.

And OMG you have to try it on sourdough toast with JIF peanut butter.

Then a few weeks later  I was searching through my box of tricks, er recipes for tailgating recipes I wanted to try and found a recipe for BANANA FOSTERS BUTTER. It just screamed out for me to try it. It was fantastic too and great on Peanut Butter Toast.

8 ripe, firm large bananas
1 cup granulated sugar
1 cup packed brown sugar
1/3 cup lemon juice
3 tablespoons light rum
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

  • Mash bananas until smooth. Transfer bananas to a pot.
  • Stir in sugars, lemon juice, rum, cinnamon and nutmeg.
  • Bring to a slow boil.
  • Reduce heat and simmer about 20 minutes or until thickened, stirring frequently.
  • Ladle into hot sterilized jars leaving a 1/4 inch headspace.
  • Wipe jars clean, add lids and rings.
  • Process filled jars in a boiling water bath for 10 minutes.
  • Cool on wire racks.

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.


I’ve been making these for years, but they never grow old and are a GREAT fruity pick me up in this cold weather.
4 large Granny Smith apples (I used Honey Crisp, but they’re only available for such a short window of time)
4 tablespoons butter
4 tablespoons Kahlua’
4 tablespoons golden raisins

  • Preheat oven to 375 degrees.
  • Peel and core apples.
  • Slice each apple horizontally into 5 or 6 slices.
  • Place apples in a 9×9 baking dish.
  • Sprinkle 1 tablespoon of raisins into each apple.
  • Melt butter and whisk in the Kahlua’.
  • Drizzle over the apples.
  • Bake uncovered 45-60 minutes until fork tender.
  • Baste every 15 minutes.

1 cup sugar
1/2 cup water
1/2 cup light corn syrup
1/4 cup heavy cream
pinch of salt

  • In a heavy saucepan whisk together the water, sugar, corn syrup and a pinch of salt.
  • Bring to a boil over medium heat, stirring until sugar is completely dissolved.
  • Boil without stirring until mixture turns golden.
  • Remove from heat.
  • Slowly stir in the cream.
  • Let cool.
  • To serve, plate apples in their stack, pour caramel sauce down the center of each apple and top with a scoop of french vanilla ice cream.


These are so SIMPLE and relatively healthy too.
PB BANANA BITES makes 12 – 16 pieces
2 bananas, sliced 1/4 to 1/2 inch thick (size is based on your desire)
1/4 cup peanut butter
4-6 squares Candiquick
Sea Salt

  • Place a dollop of peanut butter on half the banana slices.
  • Top with the other half of the banana slices.
  • Microwave candiquick at 30 second intervals until melted.
  • Using a fork to support a stack dip it into the chocolate and place on a sheet of waxed paper to harden.
  • While the chocolate is still wet, sprinkle with seas salt.
  • Keep refrigerated.




5 ripe unpeeled medium bananas (about 2 pounds) + 1 fresh banana for garnish
2 cups half-n-half
2/3 cup sugar, divided 1/3 + 1/3 + 1/3
2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 tablespoon butter
2 teaspoons vanilla extract
1 (12-ounce) container COOL WHIP, thawed and divided (4 1/2 cups fresh whipped cream)
45-55 vanilla wafers, divided

  • Preheat oven to 350°.
  • Place 5 bananas on a jelly-roll pan covered with parchment paper.
  • Bake for 20 minutes.
  • Remove 2 bananas; cool completely.
  • Peel and cut into 1/2-inch-thick slices.
  • Bake the remaining 3 bananas for an additional 20 minutes.
  • Carefully peel and place the 3 bananas in a small bowl, and mash with a fork until smooth. *The original recipe calls for 3 sliced bananas and 2 mashed bananas. If you want more banana pieces in your pudding you may want to do this.
  • Combine half-n-half and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a SLOW simmer. DO NOT BOIL!
  • Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; whisking well.
  • SLOWLY add hot half-n-half mixture to sugar mixture, whisking constantly. It’s very important that you mix these together very slowly and whisk constantly. If the hot mixture is added too quickly it can cook the eggs!
  • Return this combined mixture to pan.
  • Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat.
  • Add mashed bananas, butter, and vanilla, stirring until butter melts.
  • Place pan in a large ice-filled bowl (or your kitchen sink filled with ice) for 15 minutes or until mixture comes to room temperature, stirring occasionally.
  • Fold half of whipped topping into pudding.
  • Spread 1/2 of the custard evenly over the bottom of an 8x 8-inch baking dish. Top evenly with vanilla wafers and half of the banana slices.
  • Spoon remaining custard over banana slices.
  • Repeat procedure with vanilla wafers, banana slices.
  • Spread remaining half of whipped topping evenly over top.
  • Crush several wafers; sprinkle over top of whipped topping.
  • Refrigerate for 1 hour or until chilled.
  • Spoon into ramekins and top with crumbled vanilla wafers and fresh banana slices.




3-4 firm pears, pared and cut into fourths
1/3 cup packed brown sugar
1 teaspoon cinnamon*
2 tablespoons butter, cut into small squares
1/2 cup heavy cream
4 to 6 tablespoons chopped, toasted pecans, optional
1/4 cup rum soaked golden raisins**

  • Preheat oven to 400 degrees.
  • Arrange pears side by side, center down in an un-greased 8×8 baking dish.
  • Stir together the brown sugar and cinnamon.
  • Sprinkle raisins around the pears.
  • Sprinkle with the brown sugar.
  • Evenly dot with the butter squares.
  • Bake uncovered 35-40 minutes or until pears are tender and brown sugar is bubbly.

NOTE 1* I deleted the pecans and increased the brown sugar to 1/3 cup while adding the cinnamon also.
NOTE 2** I soaked the raisins in rum for a day or so before and they were yummy!

Next time I will broil the pears for a couple of minutes after they come out of the oven to crystallize the sugar.





This SOUR CREAM APPLE COFFEE CAKE is so versatile – use whatever appropriate fruit is in season – love it with strawberries in May or peaches in August!

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour, sifted
1/2 teaspoon salt
1 1/2 cups sour cream
1 teaspoon PURE vanilla
4 large Honey Crisp Apples

  • Preheat oven to 325 degrees.
  • Spray 9×9 baking dish with non-stick cooking spray.
  • Prepare the topping (see below) and set aside.
  • In a mixing bowl, cream together butter, sugar and eggs.
  • Add sour cream and vanilla, blending well.
  • Whisk together the flour, baking soda and salt until combined.
  • Gradually add flour mixture to the cream mixture until well mixed.
  • Pour half the batter into prepared baking dish. 
  • Layer half the apples over the batter.
  • Top with a scant half of the topping.
  • Pour remaining batter over topping, followed by the remaining apples and topping.
  • Bake 1 hour or until tester comes out clean.
  • Cool completely.
  • Refrigerate for an hour before serving.
  • Heat and top with Caramel sauce before serving (optional).

1/3 cup packed brown sugar
1/4 cup sugar
1 teaspoon cinnamon
3/4 cup Fisher’s Cinnamon Pecans

  • Combine the brown sugar, sugar, cinnamon and pecans, mixing well.
  • Set Aside.



2 cups crushed gingersnap and vanilla wafer crumbs*
1/2 cup butter, melted
1/2 cup Fisher’s Cinnamon Pecans
11 ounce bag Kraft caramels
1/2 cup milk

  • Preheat oven to 375 degrees.
  • Combine cookie crumbs, melted butter and the pecans.
  • Press firmly into the bottom and up the sides of a 9 inch springform pan.
  • Using a double boiler whisk together the milk and caramels until smooth.
  • Pour half of the caramel mixture over the crust, refrigerating the rest for later.
  • Refrigerate crust while making the filling.

(2) 8 ounce packages cream cheese, softened at room temperature
2/3 cup extra fine sugar
4 large eggs
1 teaspoon PURE vanilla
2 large Honey Crisp apples, peeled, cored and sliced thin

  • In a large mixing bowl cream the cream cheese until smooth.
  • Gradually add sugar until well incorporated.
  • Add eggs, one at a time, blending until VERY smooth.
  • Blend in vanilla.
  • Spread mixture evenly over prepared crust.
  • Arrange apple slices evenly over cream cheese mixture.
  • Bake on enter rack for 50-60 minutes until set (center should be only be SLIGHTLY jiggly.
  • Remove from oven and cool 20 minutes.

1 cup sour cream
2 tablespoons extra fine sugar
1 teaspoon PURE vanilla

  • Increase oven temperature to 475 degrees.
  • Whisk together sour cream, sugar and vanilla until smooth.
  • Spread evenly over cheesecake.
  • Bake 5 minutes.
  • Remove from oven and cool 30 minutes.
  • Chill at least 3 hours (I do 8-10 hours).

1 Hershey’s milk chocolate ball
1 square unsweetened baking chocolate
1/2 cup Fisher’s Cinnamon Pecans

  • Grate chocolates together.


  • Microwave reserve caramel sauce 15 seconds.
  • Pour a small amount over each slice and then sprinkle with chocolate gratings and reserved pecans.

*If you prefer the original recipe called for graham cracker crumbs