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Archive for the ‘Food & Drinks’ Category

Dinner Tonight – Disco



Chocolate Raspberry Cheesecake

The recipe for Disco has been requested…so here it is!!! (Sorry everyone…can’t share the cheesecake recipe.)
Will Serve a lot of people! LOL….around a dozen, depending on how much they eat. Cut amounts depending on how big your group is. This is a great..EASY recipe for family/friend gatherings.

Prep Time: Depends on how long it takes you to chop stuff up! 😉

Cook Time: Approx: 30 min.

2lbs Ground Beef
2lbs Ground Pork
1/2 lb Bacon – chopped
1/2 lb Ham
2 Regular size onions – chopped
3-4 Regular size tomatoes – chopped
1/2 bunch Cilantro – chopped
1 head Garlic
Jalapenos – chopped
Limes – quartered

Cook meats, blending well…season with salt as desired. When meats are about done, mix in onions and garlic and cook till onions are done (they will look sort-of transparent). Remove from heat and mix in tomatoes and half of cilantro..setting the other half aside for use fresh if desired. Your dish will be plenty warm enough to warm the tomatoes. You don’t want them to cook. Warm tortillas and Serve with cheese, jalapenos, fresh cilantro and lime juice as desired!!

I use very technical terms as you noticed! LOL..NOT! I hope you all enjoy it as much as we do!!

Banana Bread

Doesn’t that look good? Well, I have the recipe, as promised. Created this one myself and everyone loved it! Yay! I tried to make it nutritious as well as delicious. Anyhow, to the recipe we go………..:)

Banana BreadPreheat oven 350 degrees, grease 2 – 9x5x3 bread pans

1 Cup (2 sticks) butter at room temp.

2 1/3 C. Sugar……you can use half brown sugar for a little more flavor.

4 Eggs

Cream butter and sugar till light & fluffy. Add eggs one at a time, beating well after each addition.

1/3 Cup crushed Pineapple (don’t drain)

3 Cups mashed Bananas (approx. 6 large bananas)

2 tsp Vanilla

Blend in Pineapple, Bananas & Vanilla…then, in a separate bowl mix the next 5 ingredients.

2 Cups Flour (all-purpose)

1 1/2 Cups Whole Wheat Flour

1/2 Cup Flax Seed

2 tsp Baking Soda (I only used 1 tsp but didn’t realize it till afterwards…lol. Kids got me distracted and I used the 1/2 tsp twice. It was a little heavy but still tasted great.)

1 tsp Salt

After all dry ingredients are stirred well, add to creamed mixture, mixing well.

1 Cup chopped Nuts (walnuts or pecans…I use pecans)

1 Cup miniature Chocolate Chips

Fold in Nuts and Chocolate Chips. Pour mixture into pans and bake 60 – 75 minutes or till tester comes out clean. (I use a toothpick) cool in pan 10 minutes, then pop out and finish cooling on wire rack.


Going Bananas…..

 I found bananas for 39 cents per pound! I don’t know about the rest of you but for my part of the world this is a deal. I buy them at Kroger every chance I get. I can’t stand green bananas so it works out well for me when Kroger bags up their ripe bananas…only 39 cents per pound. This includes organic bananas as well as the ones I normally would pay 59 cents a pound for now. Most of the time we don’t have a problem eating them up before they are too far gone…..but, sometimes we have a few extras.

What do you do with your ripe bananas? I have a few ideas for you….the main thing to remember with bananas is that they freeze well to use later. You don’t have to use them right away. They will be mushy when they thaw out…but if you are cooking with them or making smoothies it doesn’t really matter does it?

Using the picture above as a reference…..the ones on the left are perfect for just about anything, they are ripe. The ones on the Right are perfect for baking! I know, you are probably thinking “this girl is crazy!”. I’m not. If you want the best banana flavors in your breads, muffins, cookies, etc…then use the ones on the right. Now…if they start to grow mold…please throw them out! Till then you can put them in the freezer at any time to use later on.

1. Banana Popsicles: Peel banana, cut in half for little hands (not lengthwise) and place in plastic wrap….freeze well, eat frozen! The kids love them. They taste like ice cream but have a much higher nutritional value.

2. Banana Pudding: This is a given…simple, quick and oohhhh so good! Just mix up vanilla pudding, layer 1st-vanilla wafers, 2nd-bananas, 3rd-pudding….as many times as you want to make as much as you want. You can top it off with more vanilla wafers and serve. Or (my favorite) beat egg whites with a little sugar to make a meringue. If you use a meringue on top make sure you are using an oven safe dish…place meringue on top, create pretty peaks and pop in the oven till the meringue is just golden. Beautiful! (Personally, I think it taste better too!)

3. Toast & Bananas: Mush them up with some peanut butter and place on toast for breakfast….we did this yesterday. Yummy!

4. Fruit Smoothies…of course. 🙂 Just throw in some banana, frozen or not, your favorite fruits..(strawberry, blueberry..etc.), some ice, yogurt and or orange juice. Blend Well and Enjoy! I like to throw in a couple of almonds too..really, it’s just a matter of trying out different might be surprised at what you can come up with.

5. Banana Milk Shake: One ripe banana, a couple scoops of vanilla ice cream, a little milk and a tad of vanilla flavoring…(a little cinnamon is good too if you like it.) What a treat!

6. Banana Bread or Muffins: Who doesn’t like fresh bread? I made Banana Bread last night and it was wonderful. Recipe is coming. When using bananas for baking there is no need to peel before freezing. Just toss in the freezer with peel on. When you get ready to use…thaw and squeeze out mushy goodness. 🙂

7. Cereal Topping: I like to slice the bananas and add them to my cereal. No matter what kind of cereal you like…this adds a little more flavor and it’s healthier for you.

8. Chocolate Covered Bananas: Oh, yeah! This is similar to banana popsicles. Before freezing..cut lengthwise and place popsicle stick in the middle…put back together and freeze. Now cover in melted chocolate…refreeze and Enjoy! You can also cut your bananas in pieces, cover with chocolate and freeze. Break apart pieces when frozen. This makes good finger size snacks for little ones.

9. Dried Banana Chips: This is one of my favorites and it keeps well. You don’t have to have a dehydrator to do this either. They are nice, but I don’t have one. 🙂  Slice bananas into small pieces and place on wire rack making sure they don’t touch. Cook on low…really low, about 150 degrees….for 8-10 hours. It helps to leave the oven door cracked open slightly to promote air circulation.

10. Baked or Fried Bananas: To bake…coat in melted butter or margarine and sprinkle with brown sugar & cinnamon. If you like coconut….it makes a nice crispy outside. Just roll in coconut before baking. Bake for about 20 minutes at 350. Ovens differ on times so you might check it at about 15 minutes and go from there. 🙂 To Fry…coat them with flour and a little cinnamon, fry till golden….drizzle with honey and eat. Very Good!

Bananas are an economical, healthy and delicious food. So the next time they get past your “ideal” eating stage Don’t Throw Them Out! Try a few of these ideas instead. Even if they are a mushy and over-ripe they work well in breads, smoothies, etc. So don’t be afraid to grab those bananas you see on sale. Your kids (and your spouse) will love you for it! 🙂

Penne Rigate alla Prociutto


Extra virgin olive oil
1/2 small onion, chopped
6 slices prociutto or pancetta, thinly sliced
3 garlic cloves, minced
Salt and fresh ground pepper
1 large can crushed tomatoes
1 tablespoon sugar
1 pound penne rigate pasta
1 cup heavy cream
Few basil leaves

Fresh Mozzarella


  1. Fill a large pot with water and bring to a boil.
  2. Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the tomatoes and sugar and cook for about 15 minutes.
  3. To the boiling water, add a handful of salt and the rigatoni. Cook until al dente.
  4. Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce.
  5. Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and grate fresh mozzarella on top…. serve immediately.

This is so….good! If you don’t have access to prociutto or pancetta you could put in ham. I promise you will not be the same, however, it will still be good. Try to get ham that has had the least amount of processing. No nitrates or nitrites…..It is out there!

If you want the cheesy bread recipe it is here!

Cheesy Bread

* 1/2 cup butter, melted
* 1 teaspoon garlic powder
* 1 round loaf sourdough bread (1 pound)
* 1 pound Monterey Jack cheese, thinly sliced

* In a small bowl, combine butter and garlic powder; set aside. Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts..make sure your slices are very thin. It will melt better. Drizzle butter mixture over bread.
* Wrap loaf in foil; place on a baking sheet. Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted.

If you want a little spice..use pepper jack cheese. It is soooo yummy. The kids said they didn’t like it as well with the spicy cheese. So…just make it to fit you! (This bread is also excellent without any cheese.)

Today’s Menu

Penne Rigate alla Prociutto
Cheesy Bread you see that we used styrofoam plates today. It doesn’t happen often but it’s nice to not have as much clean up occasionally. The Rigate was was everything I expected and more. I was inspired by a different recipe…changed it up to suit my family and they all loved it. Three cheers to the Italians…they do know their pasta!!! The cheesy bread…WOW! I could eat that with anything….or just by itself.  I do believe I did well tonight. 🙂

If anyone is interested in the recipes..let me know. I don’t have time to post them this evening, so..just let me know. The cheesy bread would be a great addition on Super Bowl Sunday!


Update:Recipes are up! Penne Rigate alla Prociutto and Cheesy Bread.

Super Bowl Sunday…Truffle Football Cupcakes!

Ok…so this is not a recipe for the cupcakes themselves. 🙂 Mostly just for the truffles and you can decorate your favorite cupcakes with them or just put them in a bowl and enjoy!

You will Need:
* 3 ounces white candy coating, coarsely chopped, divided
* 2/3 cup creamy peanut butter
* 1/2 cup confectioners’ sugar
* 3 teaspoons vanilla extract
* 2/3 cup crushed granola cereal with oats and honey
* 6 ounces semisweet chocolate, chopped
* 2 tablespoons shortening
* 2 cans (16 ounces each) vanilla frosting, divided
* Green paste food coloring
* 36 cupcakes of your choice

* In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners’ sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle.
* Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes.
* Pipe frosting laces onto footballs. Tint remaining frosting green, using a 233 or 234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football. Yield: 3 dozen.

Done!!! Thanks go out to my favorite recipe collectors of all time. I have received several books published by them..Taste of Home! You can check out many of their great recipes online at 
(I have not been compensated by Taste of Home..just love their books!

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