Wednesday, January 27, 2016

Recipe of the Day! Peach Cobbler in the Crockpot

My granddaughter Noelle recently spent the night with her favorite Aunt Kim. Kim made a recipe she found at Facebook. A peach cobbler recipe that's simple and easy and it's all done in your crockpot. I haven't tried this yet but I'm planning on it. Noelle, Kim and husband all loved it though.


Two 21 oz. cans of Peach pie filling (not peaches out of a can but actual pie filling),
2 sticks unsalted butter
1 box of vanilla cake mix
1/2 cup of walnuts.


Pour the peaches in the crock pot, dump or sprinkle the cake mix on top, slice up the 2 sticks of butter and layer all around on top, sprinkle the walnuts on top, turn in high for 2 hours, stirring occasionally.

When serving add a scoop of ice cream and enjoy!

Saturday, March 21, 2015

Recipe of the Day! Slow-cooked Greek Easter Lamb (with lemons, olives & bay)

by BBC Good Food

Note: for those who need US Conversion see the  convertors and/or links listed in my sidebar. - gale


1 garlic bulb, separated into cloves, half peeled and sliced, half unpeeled
8-10 fresh bay leaves
3 lemons, cut into quarters lengthwise
2½ kg leg of lamb
50ml Greek extra virgin olive oil, plus 4 tbsp for the potatoes
1 tsp ground cinnamon
1kg Cypriot potatoes, peeled and quartered lengthwise (any large, waxy variety is fine)
140g Greek Kalkidis olives (or other large pitted green olives)
125ml red or dry white wine


Heat oven to 220C/200C fan/gas 7 (400F). Arrange the unpeeled garlic cloves, 3 bay leaves and the lemon quarters in a large roasting dish and cover with 200ml cold water. Sit the lamb on top, drizzle with the olive oil and rub it in all over.

Using a small sharp knife, cut small incisions in the lamb skin, then tuck the remaining peeled and sliced garlic and bay leaves into these slits.

Season the lamb well and sprinkle over the cinnamon. Cover tightly with foil and place in the oven. Immediately reduce the oven temperature to 150C/130C fan/gas 2 (300F). Leave to cook for 4 hrs, skimming the fat from the juices and removing the foil for the final 30 mins of cooking.

After 1 hr, put the potato wedges in a large roasting tin, coat them in 4 tbsp olive oil and season well. Roast in the oven with the lamb for 11/2-2 hrs.

Transfer the cooked lamb to a large piece of foil, wrap tightly and leave to rest for 20-30 mins. Check the potatoes are cooked (if you need to, turn the oven up to 220C/200C fan/gas 7 (400F) to finish cooking). Add the olives and wine to the pan juices, simmer them and keep warm until ready to carve.

Serve the lamb thickly sliced with the olives, potatoes and Tahini & lemon sauce (see 'goes well with'), with the meat juices poured over at the last minute.

Saturday, February 28, 2015

Recipe of the Day! Slow Cooker Corned Beef with Cabbage, Carrots and Potatoes - A St. Pat's Celebration

by Food and Wine

With February on it's last leg, and March looming, the next holiday is St Patrick's Day. Here is a traditional dish enjoyed worldwide. - Gale



One 6 1/2-pound corned beef
6 heads of garlic
10 cups water
6 medium carrots, peeled
6 medium red potatoes, halved
One 2-pound head of green cabbage, cut into 6 wedges
Mustard and horseradish, for serving


Put the corned beef in a large slow cooker. Add the garlic and 6 cups of the water, cover and cook on high for 5 hours and 30 minutes.

Add the remaining 4 cups of water and cook on low until the corned beef is tender, about 1 hour and 30 minutes longer. Transfer the corned beef to a large pan and cover with foil. Discard the garlic.

Add the carrots and potatoes to the cooker, cover and cook on high until almost tender, about 2 hours. Add the cabbage wedges and cook until tender, about 45 minutes.

On a carving board, carve the corned beef across the grain into 1/3-inch-thick slices. Keeping the slices together, return the meat to the slow cooker and cook on low until heated through, about 15 minutes.

Serve the corned beef and vegetables in the cooking liquid, passing mustard and horseradish at the table.

Make Ahead:  The corned beef and vegetables can be refrigerated in the cooking liquid overnight and reheated gently.

Saturday, February 21, 2015

Recipe of the Day! Easy Tuna Burgers

by gale

Having forgot to buy canned salmon this month, recently I had a craving for a seafood or salmon type of burger, but I figured you could make it with tuna just as well. So here is my version and it's delicious!


Servings: 1 to 2

1 (6 1/2 ounce) can tuna (Albacore or chunk light) in water, drained
1 egg, beaten
1/2 stalk of celery diced
1/3 cup Italian-style seasoned dry bread crumbs
1 green onion, finely diced
1 tablespoon chopped flat leaf parsley or 1 tsp Italian Seasoning
1 pinch cayenne pepper
2 TBS olive oil
2 hamburger buns
lemon juice


In a mixing bowl, combine tuna, egg, celery, breadcrumbs, onion, parsley and cayenne; shape mixture into four patties.

In a large skillet, heat olive oil over medium heat.

Saute tuna patties for four to five minutes on each side; turn carefully as they easily fall apart.

Serve on hamburger buns (really nice if toasted) with your choice of condiments; I recommend lettuce leaves and mayonnaise with 1/4 tsp of lemon juice added.

Monday, January 19, 2015

Recipe of the Day! Roasted Sausage, Potatoes and Peppers

by Reeni

Reeni says:

Italian sausage, potatoes, bell peppers and onions are roasted with fresh rosemary in an olive oil and parmesan cheese dressing...

This is right up my alley for fave recipes. Although I've never tried this as a dish, I love Italian sausage, peppers and potatoes and combined together as a one dish meal it's sure to be a winner! - Gale


12 ounces Italian sausage, cut in 2-3" long pieces
4 cups potatoes, cut in 1/2" - 3/4" cubes
3 cups sliced bell pepper, 1/2" wide and 3" long
1 large onion (sliced the same size as peppers)
2 tablespoons fresh rosemary, chopped
1/3 cup olive oil
1 heaping tablespoon dijon mustard
2 cloves garlic, minced
2 tablespoon grated Parmesan, plus more for serving
1 teaspoon Italian seasoning, crushed between fingers
3/4 teaspoon coarse sea or kosher salt
1/8 teaspoon black pepper
extra-virgin olive oil, for serving


Preheat oven to 425 degrees F. Add the sausage, potatoes, peppers, onion and rosemary to an extra large mixing bowl.
In a separate small bowl whisk olive oil and mustard together. Add garlic, parmesan, Italian seasoning, salt and black pepper, whisk until well combined.

Pour over sausage mixture and toss well until everything is coated.

Grease a large, thin cookie sheet with sides and pour out the mixture.

Spread evenly over the baking sheet. Bake 30-45 minutes until sausage is cooked through and potatoes are golden and tender.

Serve with parmesan and a drizzle of extra-virgin olive oil.


Delicious served with crusty bread and a tossed salad.

Tuesday, January 6, 2015

Recipe of the Day! Salty Caramel and Pecan Oatmeal Cookies

by midwest living:

Ooo..I always buy every month the caramel bits. I add them to popcorn when I make it. I also have the rolled oats. I don't have pecans, but I do have walnuts. That will do. I will be baking these soon... - Gale

Midwest Living says:

These cookies come with a friendly warning: Chewy caramel, toasted pecans and a flurry of sea salt will make you popular. Very popular. A product called caramel bits gives these cookies great flavor and chewy texture. Some supermarkets carry them, and they're widely available online. (Search for Kraft Caramel Bits.) Take care to follow recipe directions when baking: caramel bits melt quickly...


1 cup butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
3 cups rolled oats
1 11 - ounce package caramel baking bits
1 cup pecans, toasted and coarsely chopped
Coarse sea salt


In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, 1 teaspoon salt, the baking powder, cinnamon and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans.

Using a small ice-cream scoop or a tablespoon, drop 1 1/2-inch mounds of dough 2 inches apart onto cookie sheets lined with parchment paper. Sprinkle with coarse sea salt.

Bake in a 350 oven for 11 to 12 minutes, until the edges are light brown. (Centers will look undercooked.) Cool on cookie sheets for 3 to 4 minutes or until cookies can be easily removed. Transfer to a wire rack; cool.