March 9th, 2014


Chicken and Coconut Milk and Citrus Vinaigrette Dressing

Both of these recipes are super charged with flavor and super duper easy. Enjoy!

2 pounds boneless chicken (also works well with firm tofu)
2 cups coconut milk
2 cups cooked or canned spinach, well drained.
Salt to taste

Cut chicken into 2-inch cubes. Place chicken in a pot and add coconut milk, cover and cook for 3o minutes or until tender. Add cooked spinach. Salt to taste. Simmer 5 minutes. Serve over hot sticky rice and with a nice mixed greens salad with the following dressing

Citrus Vinaigrette Dressing

¼ cup red wine vinegar
½ cup orange juice
1 t. Dijon mustard
2 T sugar
1 T fresh chopped basil
1 Clove garlic, mined
Salt and pepper to taste
½ cup canola oil

Combine all ingredients, except oil. Whisk until the sugar has dissolved and mixture is thoroughly blended. Gradually whisk in oil. Chill for half a day before using.


These looked absolutely delicious so naturally I wanted to share with my cousins. Enjoy, I know I will!

Toffee Cheesecake Bars

Toffee Cheesecake Bars
TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling MAKES: 30 servings

1 cup all-purpose flour
3/4 cup confectioners’ sugar
1/3 cup baking cocoa
1/8 teaspoon baking soda
1/2 cup cold butter
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) sweetened condensed milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/4 cups milk chocolate English toffee bits, divided

In a small bowl, combine the flour, confectioners’ sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until set.
In a large bowl, beat cream cheese until fluffy. Add the milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set.
Cool on a wire rack for 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate for 8 hours or overnight. Yield: 2-1/2 dozen.
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Sam's Chili

My brother tasted this chili before he retired as an educator.  He was at some casual party and this was one of the items at the buffet.  He fell madly in lust with it.  I think he wanted to have this for dinner every week.  The part that made me laugh was that he lived in Texas...and this is the least Texas-sounding chili recipe I could imagine.

Quite honestly, the sound of the recipe made me gag... until I tasted it.  It REALLY is terrific.

You Will Need:

-1 lb mild Jimmy Dean sausage.

-1 can original rotel

-1 can ranch style beans

-2 cans minestrone soup

-1-2 cans of water


-Mix all the ingredients together & heat to boiling.

-Reduce heat and simmer at least 20 minutes.


-Mix all ingredients together in a crock pot & heat on low all day!

HINT: you might try just one can of water, first... and you can use just about any kind of ground protein that you want.

That's a photo of my brother.  I really miss him, seems like more every day.


Bloody Mary Popsicles

Bloody Mary Popsicles

  • 1 ½ lbs tomatoes (about six 2 ½ inch diameter in size)

  • 1 celery stalk

  • Juice of half a lemon

  • 4 tablespoons Worcestershire sauce

  • 2 tablespoons of Dijon mustard

  • ¼ teaspoon of chili powder

  • ¼ teaspoon fresh cracked pepper

  • Pinch of salt

  • ½ cup vodka


1. Place all ingredients except the vodka in a food processor or a blender and process until everything is pureed. Pass mixture through a medium strainer and then return strained mixture to blender or food processor.  Add vodka and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.

2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.