latest creations

homemade wheat tortillas- i used these to make my chicken enchiladas, they weren't that good. next time i'll just try them with plain white flour

texas sheetcake

hootenanny in my new le creuset

yorkshire puddings-served with roast and homemade gravy over top and potatoes and carrots

grilled asian chicken thighs with rice and nori wrappers

Custom tortillas

playing with phone app mypaint2:

Moongate

here with clay, Jenna, curt. This is satay beef.

thanksgiving eats

i forgot about this picture until today. this is the rolls and blueberry pie i made for thanksgiving at the fishers. both were really good! if you want recipes let me know.

Recipe first tried at Anthony and Candice's

This is a recipe I made after first eating it at Anthony and Candice's. It's a yummy variation of the old stand-by potato casserole served at potluck dinners for the past, say 40 years ago. I guess this is like the one they serve at Cracker Barrel. Thanks for telling me how to find it, Candice.

Southern Hash Brown Casserole Recipe

1 bag of frozen hash brown potatoes (2 lbs)
2 cups shredded cheddar cheese
½ cup melted butter
1 ½ tsp salt
1 small onion (chopped)
1 can 10 ¾ oz cream soup (cream of chicken or mushroom)
1 cup sour cream
2 cups crushed Corn Flakes
¼ cup melted butter
Directions:

Thaw hash browns.
Mix hash browns, cheddar cheese, ½ cup melted butter, salt, onion, soup, and sour cream.
Spray 9 x 13 pan with Pam.
Pour mixture into pan and spread evenly. Do not pack tightly.
In a small bowl, mix Corn Flakes and ¼ cup melted butter. Sprinkle on casserole.
Bake uncovered at 350 degrees for 45 minutes until lightly brown.

(It might be a good idea to avoid getting on the scales for a couple of days after eating this.)

Pumpkin Cheesecake Bars

I made these yummy pumpkin bars for a "Just for Fun" gathering (of friends) from Church. I also made taco soup, rolls and tossed salad. Everyone liked it. This is an easy seasonal recipe and takes about 15 minutes to prepare (before baking). Enjoy!

Pumpkin Cheesecake Bars

1 pkg. white or yellow cake mix
3 eggs
2 TB melted margarine
4 tsp. pumpkin pie spice
(2 ½ cinnamon 1 ginger, ½ cloves)
1 8oz. package softened cream cheese
1 14 oz. can sweetened condensed milk
1 16 oz. can pumpkin
½ tsp. salt
1 cup chopped walnuts

Combine cake mix, 1 egg, margarine, 2 tsp. of spices. Mix on low speed until crumbly. Press into bottom of 15” x 10” jelly roll pan. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, 2 eggs, pumpkin and remaining 2 tsp. spices and salt. Mix well and pour over crust. Sprinkle with nuts.

Bake 30 - 35 minutes on 350 degrees.
Cook, chill and cut into squares.
Store in refrigerator.

Note: 9” x 13” cake pan may be used, but baking time is increased by 20 - 25 minutes until knife comes out clean. Crust will be thicker.

Corn Chowder

Ingredients:
2 c. roasted corn (approx. 3 cobs)
6 shitake mushrooms, stems removed and julienned
1 leek, top and bottom removed and sliced thin
1 shallot, diced
2 T butter
2 T flour
1 qt chicken broth
2 c. potatoes, cooked and chopped
2 c. heavy cream
1 red bell pepper, roasted and diced
salt
pepper

To roast corn, peel back husks, remove silk. Lightly coat with softened butter, salt and pepper. Rewrap husk around cob and tie with twine. Bake at 400 F for 8-10 minutes. Let cool completely before removing husks. Cut corn from cob.
To roast bell pepper, cut in half and remove seeds. Coat with olive oil. Broil for 5-10 minutes on highest rack setting, until skins are almost completely black and blistered. Allow to cool completely, peel off blackened skin and dice.

Melt butter in large soup pot over medium heat. Saute shallot, mushrooms, and leeks until softened. Sprinkle in flour and cook for 3 minutes, stirring constantly. Add chicken broth and potatoes. Bring to a boil and let simmer for 5 minutes, stirring often. Add corn, bell pepper, and cream. Cook until hot. Add salt and pepper as desired. Serve.

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