“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.” - Marcel Boulestin

Wednesday, May 16, 2012


We had a little get together on cinco de mayo this year.  I wanted to make something with a Mexican flare to go along with our margaritas.  I decided instead of just the usual taco night, I would kick it up a notch and make fajitas.  They turned out great! Hope you enjoy.

Beer Marinated Fajitas

Whisk a packet of fajita seasoning and 1 beer of your choice together in a bowl.

Divide it into 3rds

Pour each 3rd into a ziploc bag.
One with flank steak, one with chicken, and one with...

sliced mushrooms!
Let it all marinate in your fridge for a couple of hours.

Throw it all on the grill with some onions.

Slice the meat (steak needs to be cut against the grain)

Serve with tortillas and your favorite toppings and enjoy!

Tuesday, May 15, 2012

Sugar-Free Strawberry Pie

I have been eating this version of shoney's strawberry pie since I was  little girl.  My great grandmother used to make this pie all the time.  Now we make it almost every weekend during the summer.  My grandfather LOVES this pie, but he is a diabetic, so we have adapted the recipe so that he can eat it.  We use splenda instead of sugar and sugar free jello.  I hope your family loves this pie as much as we do!

Sugar-Free Strawberry Pie

Ingredients: (this makes 2 pies)

2 ready made and prepared pie crusts
1 1/3 cups of splenda (1 1/2 cups of sugar)
6 tsp cornstarch
2 1/2 cups of water
2 boxes of sugar free strawberry jello
4 to 6 cups of cut fresh strawberries

Heat splenda, jello, cornstarch, and water on the stove stirring
constantly until the mixture is very thick.

Pour mixture over strawberries into the pie
crusts and refrigerate until set.

Top with whip cream or cool whip and enjoy!

Monday, May 14, 2012

White Chocolate Heath Bar Blondies

Baking is a stress reliever for me and when I get the itch to bake, I bake. When I get this particular itch I try to use ingredients that I already have on hand, and this is one of those recipes that I decided to bake on the fly with what I had in the pantry. This is why there is country crock spread in the ingredients picture (I DO NOT USUALLY BAKE WITH THIS) because butter was the only ingredient I was missing, and I was not about to go to the store for just butter so I improvised.  These are delicious yall! I took them to work and my co-workers (one in particular) ate them all in one day.  


8 ounces white chocolate, chopped
1 tablespoon vanilla extract
1/2 cup butter, softened
1 1/4 cups all-purpose flour
2 eggs
3/4 teaspoon salt
1/3 cup white sugar
1 cup heath bar pieces
1/2 cup white chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.

Melt white chocolate and butter on the stove.
Stir occasionally until smooth. Set aside to cool.

Whip eggs in electric mixer until frothy.

Add sugar and vanilla.

Mix all together and then add the dry ingredients.
Next whip in the melted chocolate butter mixture.

Add the heath bar.

Make sure everything is mixed really well.

Pour into greased pan.

Add more white chocolate chips on top and bake for 25 mins.

Cut into squares and try not to eat them all!

Sunday, May 13, 2012

Quick and Easy Crock Pot Chili

This recipe is my own version of a VERY simple chili.  I have written before about my aversion to peppers and onions but usually in chili I will eat them, however this recipe has neither one.  Its a great chili for kids or on hot dogs.  It makes A LOT, hope you enjoy.

Quick and Easy Chili

  • 4 to 6 cans of tomato sauce (depending on thickness)
  • 4 cans of hot chili beans (undrained)
  • 2 pounds of ground beef
  • 2 chili seasoning packets

Brown and drain ground beef.

Pour tomato sauce into crock pot and whisk in seasoning packets.

Add beef and beans to the chili.

Let simmer all day in your crock pot.

Serve with cheese and sour cream or on a hot dog!