Grilled Asparagus

Just marinate it for 10 min in a little olive oil and worchestershire sauce. Grill it for about 6 minutes or untill tender but still crisp.  We love our asparagus cooked this way and haven't cooked it any other way since discovering this.

Snickerdoodle Muffins

This one popped up in my email this morning.  I just HAD to make them.

2 Cups flour

1/2 tsp. salt

2 tsp. cream of tartar

1 tsp. baking soda

1/2 cup butter, softened

3/4 cup sugar

2 eggs

1 cup milk

1 1/2 stp. vanilla

Cinnamon and sugar for topping 

1 Tbs. sugar + 1 tsp cinnamon

Combine flour, salt, cram of tartar and baking soda.  Set aside

In a mixer, cram the butter and sugar.  Add the eggs.  Add the milk and vanilla and mix until well combined.  Add the dry ingredients, just until moistened.  fill muffin cups 1/2 full.  Sprinkle with cinnamon sugar. Bake at 400 degrees for 15-20 minutes. 

 These are so good.  I made 12 muffins by filling them 2/3 full so I'd reccomend 1/2 full. My silicone muffin cups are large.  next time I think I might try putting cinammon and sugar in the greased cups before the batter, just for a little extra goodness.  These are wonderful, almost cake like muffins.  I bet they'd be really good in mini muffin pans too!

Snickerdoodle Muffins  This is the link to the original recipe. 

Spanish Rice

I swear this is the easiest and best tasting spanish rice.  I adapted this recipe from one that called for ingredients I didn't have on hand.  Actually tried it once the way the original recipe was written,   it didn't go over as well with the family.  So I'll stick to mine.

1 1/2 cup white rice

2 tblspn olive oil

1 small onion, chopped

2 cloves garlic, minced

1 can tomato soup                
2 cup chicken broth




In a large skillet over med heat brown the dry rice.  Keep an eye on it so it doesn't burn.  Stir it constantly.  Once the rice starts to brown add the onion and garlic.  Continue stirring till the onions are nice and soft.  Add the tomato soup and chicken broth.  Stir well to combine and set the stove to low and put a lid on it.  Stir it every 5 minutes untill done.  Should be just about 20 minutes.  I make this every time we have tacos.

Crunchy Granola Bars

My husband's favorite granola bars are the Nature Valley Honey, you know the ones in the green box.  I just can't stand the price for them.  I found this recipe on the web (can't remember where) and they are really good.  Super easy to make, and the recipe makes a ton.

4 cups oats

1 cup brown sugar

1/2 cup honey                       

1/2 cup butter, melted

1 tsp vanilla

1/2 tsp salt

Combine everything together well.  Press into a greased 15 1/2 by 10 in jelly roll pan.  I use one of those silicone baking mats, it fit's in my pan perfectly.  Bake at 450 for 10-12 minutes.  They are done by 10 minutes in my oven.  They should be golden brown and bubbly.   Let cool a bit before cutting into bars. When I made them tonight I added 1 tsp of cinnamon.  Store in an airtight container.

Red Beans

One of our favorite winter dishes is Red Beans.  It takes 3-4 hours to cook but it's worth it.


2 qts water
1 lb dry red beans

1/2 lb Hot links sliced thick

1 thick slice ham cut into cubes 

 (tonight I actually used ham hocks)         

1 green bell pepper chopped

3 med yellow onions chopped
1 bunch of green onions ( including green tops) sliced
3 stalks celery chopped
3 bay leaves
1 pinch of thyme


Put it all in a large pot and set to med heat.  When it boils turn heat down to low and cook 3 hours.
after 3 hours check to see if beans are soft enough to squish. Use a wooden spoon to mash 1/3 of the beans.  I usually use a potato masher just because it's quicker.  If the beans aren't soft enough yet check back in a 1/2 hour.  Once beans are smashed add ceyenne pepper and tobasco sauce to your liking.  We like ours pretty hot and usually even add to our bowls once served.  Let the beans cook another 1/2 hour. Be sure to get out the bay leaves before serving.

Serve with sliced toasted sourdough bread.   This is such a thick creamy dish. The leftovers will thicken up even more the next day.

Mac and Cheese not from the "box"

I have tried a few homemade Mac n Cheese recipies but no one likes them.  I found one in a cookbook that 2 out of my 3 kids will eat.   The book is Big snacks, Little Meals  by Rose Dunnington.  It's got quite a few good recipies in it. 

My oldest agrees with dad and doesn't like baked Mac n Cheese. Guess I'm still searching for the best stovetop recipe.... I might just stick with the box on that one!

I've tweeked it a little because I thought it came out too saucey  for our liking, but it has great flavor.

1 16 oz pkg elbow noodles, cooked aldente

3 tblspn butter
1/2 an onion, grated
3 tblspn flour
2 cups milk
dash of nutmeg
4 oz each: Monterey Jack, Cheddar, Mozzarella cheeses
1/4 c bread crumbs ( I actually used crushed croutons)

Melt the butter then cook the onion for a couple of minutes.  Wisk in the flour.  Let it cook for a couple of minutes to get rid of the "flour" taste.  Gradually add the milk, whisking to break up the lumps.  Cook the sauce for about 8 minutes stirring occasionally, untill it thickens.  Stir in the cheeses.  Add the cooked noodles and stir it all together.  Pour into a greased casserole dish.  Top with bread crumbs and bake at 350 for about 35 minutes.

 
  You can't taste the onions and the nutmeg, but they really add to the flavor.  You could even change it up a bit with the type of cheeses. I have used pepper jack before just because that's what I had.  It was really good.  We call this one Kate's Mac n Cheese because the  cookbook is hers.

Roast Chicken Dinner

Tonight I pulled out one of the bags of pre marinated chicken breasts.  With the bone and skin on.  My grocery store will marinate or put a rub on any meat for free.  When things go on sale i tend to buy large pkgs and have them do them up with different flavors.  Only this time i forgot to write on the pkg what the flavoring was.....  Oh well, I knew it would be tasty.  Simply put the thawed breasts into a casserole dish and bake at 350 for about 1 hour and 15 min. 

 I paired this tonight with the roasted garlic sauce tossed with noodles that was in the previous post.  Yes, I still don't know how to link to a past post. 

And just enough left over for my lunch tomorrow!