TWICE BAKED POTATOES
- Preheat oven to 350 degrees.
- Bake potatoes in preheated oven for 1 hour or until done through.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins.
- To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
SOUR CREAM DUTCH APPLE PIE
SOUR CREAM DUTCH APPLE PIE
PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled
TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin
- Preheat oven to 350 degrees
- Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
- In a small bowl sift together the flour, sugar, cinnamon and salt.
- Fold in the sour cream, egg, vanilla and maple extract until well blended.
- Fold the sour cream mixture into the apples until well coated.
- Carefully pour into the pie shell, mounding towards the center.
- Toss together the topping ingredients until well blended.
- Sprinkle topping evenly over the apple mound.
- Lay the pieces of butter all over the top.
- Bake 30 minutes or until apples are tender.
- Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.
The Big “C” and perspective
CUCUMBER STRAWBERRY SALAD
- Arrange cucumbers, green onions and strawberry pieces on serving plate.
- Generously salt and pepper.
- Pour dressing over top. Tonight I had extra strawberries that I pureed and added into the dressing.
- Chill.
- Enjoy!
YOUR BODY IS A TEMPLE ~ THE ABC’s OF HEALTHY EATING
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Recipe for Happiness
BEEF BARLEY PASTA SOUP
3 tablespoons butter
1 pound stew meat, in 1/2 inch pieces
flour
1 large carrot, diced
1 large onion, finely chopped
3 teaspoons minced garlic
½ teaspoon oregano
1/2 cup barley
1 cup pasta
1 cup White Grenache Wine
1-28 ounce cans Contadina crushed tomatoes
4-14 ounce cans beef broth*
salt and pepper to taste
- Over low heat melt the butter.
- Stir in carrots and saute until soft.
- Add onions and garlic sauteing until fragrant.
- Dredge beef pieces in flour.
- Add beef to pan and saute’ until beef pieces are browned.
- Add the wine and simmer 10-15 minutes.
- Add the tomatoes and broth. Stir well and simmer 1 hour or more.
- Add the barley during the last hour and simmer slow.
- Add the pasta during the last 15 minutes.
- Enjoy with some fresh baked crusty bread.
*or make your own with 4 1/2 cups hot water and 3 teaspoons vegetable or beef bouillon.
STARTING FRESH
CUTICLE CREAM
2 tablespoons petroleum jelly
1/2 teaspoon sunflower oil
1/2 teaspoon lemon juice
- Whip until creamy.
- Massage cream into your cuticles and nail beds.
- It will keep 2 weeks.
FACE WASH
1/4 cup honey
1/2 cup water
2 tablespoons mild liquid soap
- Mix together in a bottle with a spout. (I use an old honey bear bottle)
- Shake before using so mixture is well blended
BODY SCRUB
1/2 cup ground coffee
1/2 cup sugar
1 cup sunflower oil
- Whip together until well blended.
- Place in an air-tight jar.
- Massage over body.
- Rinse and pat dry.
- Keeps for a month.
GREEN TEA MASK
1 tablespoon green tea powder
3 drops lemon juice
1/2 cup warm water
- Whip all together to form a paste.
- Smooth over your face and relax 10-15 minutes.
- Rinse and dry.
CARIBBEAN SUNRISE POPSICLES
CARIBBEAN SUNRISE POPSICLES
1 cup water
1/2 cup superfine sugar
3 tablespoons pomegranate juice
1 cup orange juice
3 ounces Malibu Coconut Rum
- Whisk together the water and sugar in a small saucepan and bring to a SLOW boil. Simmer for 5 minutes and then remove from heat.
- Combine 2 tablespoons of the sugar syrup with the pomegranate juice.
- Divide into 6 popsicle molds.
- Place molds in freezer for 2 hours.
- Combining remaining sugar mixture with orange juice and rum, cooling completely.
- After 2 hours, whisk orange juice mixture thoroughly and top off popsicle molds.
- Return molds to freezer for 2 more hours.
- Add popsicle sticks and freeze completely. Overnight works best.
CHEESECAKE APPLE CRISP
CRISP
2-3 large Granny Smith apples (4 Cups)
1/2 cup brown sugar
1 tablespoon flour
1/2 cup milk
1/4 cup apple juice
TOPPING
2/3 cup flour
1/2 cup old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter, melted
1 small box cheesecake flavored instant pudding
- Preheat oven to 350°.
- In a large mixing bowl combine all CRISP ingredients and mix well. Pour into an un-greased stoneware pan.
- In a mixing bowl combine the topping ingredients and mix until crumbly.
- Sprinkle topping over apple mixture.
- Bake 45-60 minutes or until apples are tender and topping is crisp and golden.
- Serve warm with a scoop of French vanilla ice cream.
RED VELVET CAKE
Red Velvet Cupcakes Yields 12 delicious cupcakes
1 1/3 cups all-purpose flour3 tablespoons cocoa powder1/2 teaspoon baking soda3/4 cup salted butter, firm but not cold – just beginning to soften1 cup + 2 tablespoons granulated sugar2 large eggs1 tablespoon red food coloring2 teaspoons vanilla extract1/2 cup whole milk1 teaspoon white vinegar
- Preheat oven to 350˚.
- In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside.
- In a separate large mixing bowl, using an electric mixer, cream together the butter and sugar until pale and fluffy, about 4 -5 minutes.
- Add in eggs one at a time stirring after each addition.
- Now stand back and add red food coloring and vanilla extract and mix until combine.
- In a small bowl combine milk and vinegar.
- Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition.
- Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full.
- Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean.
- Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture).
- Once cooled completely, spread generously with Cream Cheese Frosting
Cream Cheese Frosting
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
6 ounces cream cheese, softened
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar
- In a large mixing bowl, using and electric mixer, cream together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed).
- Mix in vanilla extract.
- Add powdered sugar and beat until smooth.
- Frost and go wild – add nuts, sprinkles or cookie crumbs.

















