Game Day Snack!!!

OK, so this really wasn't made on game day, but it was a real hit with my family and definitely a recipe I will make when the weather gets a smidge cooler and the sound of cheering can be heard in the distance! I have to totally give props to Rachel Ray for this recipe - I found it on her site and just want to say it ROCKS...

Tuna Melt Chips

Two 6-ounce cans tuna, drained

2 ribs celery, thinly sliced

1/3 cup drained pickled jalapeño chile slices, chopped

1/3 cup mayonnaise

2 tablespoons fresh lemon juice

One 9-ounce bag kettle-style potato chips

8 ounces cheddar cheese, shredded

1/4 teaspoon chili powder

Lighten up!
Use baked potato chips instead of fried.

Position racks in the upper and lower thirds of the oven and preheat to 350°. In a medium bowl, break up the tuna with a fork and stir in the celery, jalapeños, mayonnaise and lemon juice.

Line 2 rimmed baking sheets with parchment paper. Arrange the potato chips on the prepared pans, sprinkle the cheese on top and bake until melted, 2 to 3 minutes. Dot the chips with the tuna salad; season with the chili powder

Happy Birthday!

Boy, I am feeling old today! My sweet son, Chandler, turns 13 today. I have been reflecting back all day to when he was a small child. A tuft of blonde hair and green eyes - such a pretty child, but hey, I am biased!

I am just bracing myself for all the new challenges of raising a teenager! He is so concerned about pimples, hair styles, name brand clothing...when did he get an opinion on what kind of tennis shoes he wears? It seems like yesterday I was dressing him in Osh Kosh B'gosh and having his portrait made every other holiday!

I look at him today, such a handsome young man, full of life and energy. Checking out girls. Boy, that's a eye-opener for his mama!

Happy birthday sweet boy!

Mid-week Macaroni and Cheese Recipe!

I haven't posted anything in a few days - just really busy! Here is a yummy, gooey treat...a favorite of my family, handed down for generations of Southern cooks!

Macaroni & Cheese

1-1/2 cups macaroni

3 eggs

3 cups sweet milk

one 5 oz. can evaporated milk

2 kinds of cheese - lots of it

Preheat oven to 375°. Cook macaroni. In a dish, mix eggs, evaporated milk, sweet milk and cheese. Pour mixture over macaroni. Bake at 375° until firm. Sprinkle some cheese over the top and continue to bake until bubbly.

It's Good To Be Green!

Yay! My bathroom is in the painting stage of the re-do! Woo-hoo! Unfortunately, I had a bad back over the weekend, but my wonderful husband came to the rescue. After finishing the removal of the old wallpaper, he was able to get half the bathroom painted "Bella Mint". I have two words: LOVE IT. This picture doesn't do it justice, it is a pretty color of green - the best way I can describe it is lime sherbet green. Very pretty and bright. Totally different direction that the white and taupe that used to be on the walls. Stay tuned!

GREEN is the theme!!!

I have to keep talking about the bathroom remodel or it will never happen! This is the color I have chosen for the walls - Valspar's Bella Mint (sounds like a gourmet candy!). Anyway, this color is the basis of my madness. I am trying not to be scared.

Paula's Stuffed Mushrooms

I don't know about you, but I love munchie foods - especially the ones that are easy to make! My sister, Paula, makes these at almost every family get-together at her house and we eat them up right out of the oven. These are great for baby or bridal showers all the way to tail-gating or movie night. It is so simple, but sooooo good.

Stuffed Mushrooms
1 lb. mushrooms - stemmed
2 tblsp. onions, chopped
1 cup cheddar cheese, shredded
1 bag real bacon bits
2 tblsp. butter

Chop stems and cook with onions and butter. Add bacon and cheese, Put in mushroom caps and bake at 400° for 15 minutes.

Great Aunt Frieda's Sourcream Poundcake

I am sharing this with all the friends who saw it posted on Facebook. Here is the recipe! Enjoy!


My Great Aunt Frieda's Sour Cream Pound Cake

note: not for the faint of heart or anyone with cholestrol issues!!!

3 cups cake flour (I use Swan's)
3 cups sugar
4 sticks butter (this calls for the real deal - NO margarine!)
6 eggs, whites separated from yolks
1/2 pint of sour cream

If you follow this to the letter, you will have a delicious, Southern treat!

To prepare your cake pan (I use a tube pan), fold a square of wax paper into a triangle, then continue to fold it to a slender triangle. Snip both the small and large ends. Line the bottom of your tube pan with the donut hole-shaped wax paper and spray with Pam or spread butter liberally all over the inside of the cake pan.

Place cold egg whites in your mixer and mix on high until peaks form and eggs become thick. Set aside.

Next, cream together the sugar and butter until very creamy - I like to set it on medium high for a couple minutes. Add in the half pint of sour cream and blend again.

Measure out the 3 cups cake flour. Now this next step is so important and will make your cake a success! While the sugar/butter mixture is blending on medium speed, add a egg yolk and blend well. Next, add a 1/2 cup flour and blend well. Continue to do this until all egg yolks and flour is blended well. This alternating of yolk and flour is the secret!

Lastly, remove your mixer bowl from the mixer. Gently fold in the egg whites into your cake batter. Spoon batter into the tube pan and get rid of as many bubbles as possible by gently banging the cake pan on the countertop.

Place cake in the center of a 300° over and bake for 3 hours or a cake tester inserted into the cake comes out clean.

Let cool before removing from pan. Get ready to slap yo mama!!!

Pineapple Chicken Salad

Can I just start out by saying that Cracker Barrel ROCKS. And kudos to the powers-that-be at corporate CB who made the decision to keep the Summer Pineapple Chicken Salad on the menu! This salad is so yummy, I found out how to make it at home and had to share it with my fellow foodies!




Cracker Barrel Pineapple Chicken Salad

Chicken Tenderloins (marinated in teriyaki and grilled)
Chopped Pecans
Chopped Pineapple
Tomato Wedges
Shredded Monterey Jack Cheese
Salad Greens
Creamy Pineapple Ranch Dressing

Layer on a plate the mixed salad greens, chopped pecans and pineapple. Top with the shredded cheese and tomato wedges.

Creamy Pineapple Ranch Dressing:
1 cup Ranch Dressing
1 cup sweetened pineapple juice

Mix well and drizzle over salad.

Riverside Arts Market

Wow! For those of you who haven't ventured downtown on Saturday mornings, you are really missing a treat!
Only held from 10am-1pm on Saturdays from April through December, the Arts Market has the atmosphere of the bigger markets in other cities. Complete with all kinds of interesting handmade art, an eclectic blend of food vendors, all kinds of produce, street performers and live music, this makes for a great saturday!

My mom, niece Krista and myself was surprised when we got there and it was very well attended! The arts and crafts were all very nice - both the beautiful and the kitchky! On top of all that, is was UNDER the bridge, so you have lots of shade and a nice breeze wafting off the St. Johns River. Bring cash and an appetite - seafood, pastries, roasted corn-on-the-cob, barbecue and more to satisfy anyone's palate.

This venue is very pet friendly!

Lots of doggies on leases, with many

booths to accommodate them!

Pet supplies, pet baked goods, pet beds -

you name it, Fido is loved at the Arts Market!

Do yourself an arts favor and try out the Arts Market some Saturday morning real soon! And don't forget to bring your appetite for pretty, funky things and delish food!!!

Delish Onion Burgers

So many of my friends have asked me for recipes for this and that through the years, so I have decided I will post some of my favorites to share with all y'all.

Onion Burgers are quite literally what a Krystal burger would be if it were a Sloppy Joe. No kidding. This burger is full of flavor. You must follow it to the letter, and you will end up with a family favorite! Enjoy!

Onion Burgers

2 lbs. ground chuck
Salt & Pepper to taste
1 pkg. French Onion Soup mix
1 cup water
2 tblsp. flour
Sliced Sweet Onion
Butter & Olive Oil
Mayonnaise
Yellow Mustard
Hamburger Buns

Crumble and brown ground chuck in skillet. Salt and pepper meat to taste. When meat gets to slightly pink, add the dry onion soup mix. Stir. Sprinkle the 2 tblsp. flour over meat mixture and stir. Add the water, give it one last stir and turn to low and cover. Simmer for 20 minutes or until gravy is thickened.
Meanwhile, wrap buns in tin foil and warm in oven on 250° for 10-15 minutes. Heat up a little olive oil and butter in a skillet until bubbly. Place thick onion slices in the heated skillet, add salt and pepper to taste. Cook on both sides until transparent.
To assemble sandwich, slice heated bun and spread mayonnaise on one half and yellow mustard on the other half. Add a scoop of ground beef mixture and top with sautéed onions.
Serve Onion Burgers with homemade french fries made from sliced red potatoes, fried in oil and topped with kosher salt. YUM.

Still Trying to Be Inspired!

So, here it is another week and I haven't done squat on my bathroom renovation. Blah. No thanks to a sinus infection. Anyway, I am buying paint tomorrow for the walls. And I am going to try the new metal finish spray paint on my current light fixtures to see if I can save a couple hundred dollars buying new ones. I basically like my fixtures, it is just dated with gold tone that has turned color. Not a good look. I have chosen a few pieces for hanging and decorating. I just love this print - it is an old photo taken at Weeki Wachee...will look great over my garden tub.