I have been asked to give my recipe for Cornbread. So I’ve decided to post it.


In a bowl combine:

7 – 9 heaping TBS of corn meal mix
1 TBS flour
1 egg
1 cup milk

after you combine, add enough water to make it a little runny.

In a large skillet, put 5 TBS oil and heat on high. Sprinkle corn meal into the oil and then immediately pour in the batter. Spread it around the skillet and put into a 400 degree oven. Bake for about 30 min or until the top is brown.

For variations you can add cheese, chopped jalapeños, or garlic.

Teriyaki Pork

1 lb boneless Pork Chops

1/4 cup water

1 tbsp packed brown sugar

3 tbsp Soy Sauce

1 tbsp Lemon Juice

1 tbsp vegetable oil

1/8 tsp ground pepper

1 clove Garlic, finely chopped

Mix all ingredients in shallow glass or plastic dish or resealable plastic food-storage bag.  Add about 1 lb boneless or 2 to 3 lbs bone-in beef, pork or chicken, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 1 hour but no longer than 24 hours. Remove meat from marinade; reserve marinade. Heat grill. Brush grill rack with vegetable oil. Place pork on grill, cover and grill, brushing occasionally with marinade. Remaining marinade must be boiled to be served as a sauce. Heat marinade to boiling, stirring constantly; boil and stir 1 minute.

Mandarin Chicken

1 lb boneless skinless chicken breats

Cooking Spray

2/3 cup sugar

1/4 cup Soy Sauce

1 tbsp Lemon juice

1 tbsp Vegetable oil

1/2 tsp Minced Garlic

1/2 tsp Minced Ginger

1/4 cup water

4 tsp cornstarch

Spray chicken breats with begetable oil spray.  Grill chicken breats 4-6 minutes per side or until done (chicken should be brown in spots). Chop chicken into bite size pieces, set aside. Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Heat over medium until sugar is dissolved, stirring often. Bring to boil. Combine cornstarch and water. Add to sauce pan, stirring often. Reduce heat and simmer 4-6 minutes or until sauce thickness.  Pour chicken into a large frying pan over medium heat. Heat chicken sizzles, then reduce heat and pour sauce over the chicken. Heat through. Serve over rice.

Lasagna Roll Ups

1 lb Ground Beef

16 oz pkg. Lasagna Noodles

1 lb Mozzarella Cheese

8 oz Cottage Cheese

1/4 Sour Cream

28 oz Pasta Sauce

1/4 cup Parmesan Cheese

Cook lasagna noodles according to package directions.  Meanwhile, combine cottage cheese, sour cream, ground beef, parmesan cheese and 1 cup mozzerella cheese.  When noodles are done, lay them out on parchment paper and pat dry with a towel.  Scoop out approximately 1.3 cup of beef mixture and spread onto noodles.  Covering completely. Spread sauce in bottom of a glass baking dish. Roll up noodle and place seam side down in the baking dish. Pour remaining sauce over the top of noodles and sprinkle with remaining mozzarella cheese.  Bake for 30 min. at 350 degrees.


Chicken Supreme (one of my family’s favorites)

4-5 Chicken breast

1 can cream of Chicken soup

1 can cream of Mushroom soup

1 can milk (plain milk in one of the cans)


Place chicken breast in casserole dish.  Mix together soups and milk. Pour over chicken.  Cover with tinfoil and bake at 375 degrees for about 45 min.  Last 5 min. sprinkle shredded cheese on top and continue to bake for remaining 5 min.  Serve over rice.

Chicken & Biscuit Pockets

2 – 10 oz pkgs refrigerated large flaky biscuits

1 cup finely chopped chicken

2/3 cup shredded yellow squash

1/2 cup shredded cheddar cheese

1/2 cup mayonnaise

1 tbsp honey mustard

Preheat oven to 400 degrees.  Separate biscuits and flatten each with the palm of your hand to a 4 in. circle.  Divide chicken, squash and cheese among dough circles, placing filling on one side of each dough circle.  Fold the other sides of dough circles over filling; pinch edges well to seal. (For a tighter seal, press edges with the tines of a fork). Arrange filled biscuits about 2 in. apart on an ungreased baking sheet. Bake about 12 min. or until biscuits tops are golden brown and edges are set.  Meanwhile, in a small bowl stir together mayonnaise and mustard.  Serves as dipping sauce for the warm biscuits.

Creamy Pesto Chicken

1 lrg. jar Alfredo Sauce

1 small jar pesto

1 pkg. Bowtie pasta

1 – 3 boneless skinless chicken breats

Mix together Alfredo sauce and pesto saucs and heat over stove until hot.  Cook pasta according to package directions. Cook chicken with butter over medium high heat until juices run clear. Cube and mix with creamy pesto sauce then serve with noodles.


My 11 yr. daughter got a recipe from her cousin and tried it on us last night.  It was good!  I was so impressed, she did this on her own.  I wasn’t even in the kitchen. The name of the recipe is Mexican Cinnamon Chips.  I thought I would share it in case you have children who would like to try cooking this for their families.

Mexican Cinnamon Chips

Flour Tortillas

1/2 tbs Cinnamon

2 tbs Sugar (or splenda)

1 tbs stick butter


Melt butter in a glass microwave safe bowl for 45 sec in the microwave.  Mix cinnamon and sugar in a bowl.  Brush butter on tortillas and sprinkle sugar/cinnamon mixture on top.  Cut tortillas into triangles and place on cookie sheet.  Bake at 300 degrees for 30 min.  Let them cook for 1 min. and serve with honey.

I have two new recipes for you today.  This first is a milkless homemade ice cream recipe.  My daughter is a member of a girl’s club called “Keepers of the Home” and one of the girls has all kinds of allergies.  I didn’t want her to be left out, so my mom and I worked out a “milkless and eggless” ice cream recipe.  It tasted great!!!  So here it is:

“Milkless and Eggless” Homemade Ice Cream recipe


Vanilla flavored Rice Dream

Vanilla flavoring

Vanilla pudding mix


It depends on your ice cream maker on how much you need.  Put ingredients into a blender and blend well.  Put into ice cream maker and enjoy.

My next recipe came from a friend of mine.  We were talking on the phone while I was walking through Wal-mart and I happened to ask her what I should fix for supper.  She gave me this recipe.  Thanks Dana, it was wonderful; a true keeper.

Cranberry-Apricot Chicken


1 can Cranberrys (the jelly)

1/2 cup Apricot Preserves

1 cup French dressing

1 pkg. Onion soup mix

2 lb Chicken tenderloins

Mix first  4 ingredients in a bowl with a whisk.  Put chicken into a crockpot or baking pan.  Pour other ingredients over chicken.  Bake on 350 degrees for about 40 min. or in crockpot for about 6 hours.  Serve over rice or noodles.

I just found this cool little recipe to make “magic potion” drinks.  It looks easy and fun.  The link for the site is:   I think the kids will love it!


Being diabetic, we have had to learn to make deserts that are sugar-free and taste good.  Here is one my husband wants as a stable.  He never wants to be without it.

Sugar-free Apple Cobbler

Pillsbury sugar-free cake mix

2 cans sugar-free apple pie filling

stick butter

Empty both cans of sugar-free pie filling into a cassarole dish. Cover with the cake mix and then cover that with the butter. I usually don’t melt the butter, but I know some that do.  I just cut off chunks and lay them out across the top.  Bake at 350 degrees for about 45 min.  It is sooo good topped with ice cream.

In the past, I have been asked for some of my recipes.  I’m not a wonderful cook, but what I do cook I usually do well.  One recipe that I think is a great one is the Taco Soup. So it is:

Taco Soup


1 can pinto beans                                  1 package dry Ranch dressing

1 can black beans                                  1 package taco seasoning

1 can cream style corn                          1 pound ground beef

1 can white hominy                              chips

1 can diced tomatoes                             grated cheese

1 can rotal tomatoes                              sour cream

Directions:  Dump all the cans into a pot or crockpot, DO NOT drain.  Add the ranch dressing and the taco seasoning.  Brown ground beef, drain, and add to pot.  Heat through.  Serve over chips and add cheese and sour cream to top.


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