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Incredible Food Facts and Health Benefits # 57

Easter Breakfast With Tami

Rice Krispy Bunny Eggs


Prepare rice crispy treats to direction on box or recipe of choice.


6 cups Rice Krispies
3 tablespoons butter or 3 tablespoons margarine
1 (10 ounce) package regular marshmallows or 4 cups miniature marshmallows


In a bowl mix coconut and green dye to desired color. Just a few drops at a time. Lay out on wax paper to dry.

Melt butter in a large saucepan over low heat, and add marshmallows and stir until completely melted.
Remove from heat.

Working quickly, add rice krispies cereal, and stir until the cereal is well coated.

While warm still take a fist sized ball then gently form into a nest. Want to make it deep to hold coconut and chocolate eggs. Keep hands greased up with butter while forming to avoid sticking. Lay on wax paper to cool. Place some coconut into center then place chocolate eggs into them.


Use cookie cutters to create spring flowers!
Use cookie cutters to create spring flowers!

Baked Pecan Praline French Toast Casserole



1 1/1 loaf of French bread
8 eggs
2 cups half and half
1 cup milk
2 Tbsp granulated sugar
 1 tsp vanilla extract
1 Tbsp cinnamon
1 Tbsp nutmeg
Dash of salt

Praline Topping

2 sticks unsalted butter at room temperature
1 cup packed dark brown sugar
1 cup chopped pecans
2 Tbsp light corn syrup
1/2 tsp cinnamon
1/2tsp nutmeg


Preheat oven to 350.
Generously butter a 13×9 glass dish. Slice French bread into 1/2″ slices. Arrange bread into dish in two rows over lapping slices.


In a mixing bowl combine eggs, half and half, milk,sugar, vanilla, cinnamon, nutmeg and salt and whisk until all ingredients are completely combined.


Pour mixture over bread making sure all bread is covered evenly with mixture. Spoon some mixture between the slices.

Next combine all praline topping ingredients together and spread evenly over the top of the bread.


Cover with foil and put in refrigerator. In morning place dish into a preheated oven and bake 40 minutes until puffed and lightly brown.


Creamy Strawberry Dip



8 oz cream cheese at room temp
1 jar marshmallow cream
Zest from one large orange
1/4 -1/2 tsp Ground ginger


Combine all ingredient until completely mixed. Refrigerate several hours before serving. Addictingly delicious. You’ll want to eat right by the spoonful

Eggs In A Basket



3 large russet potatoes, peeled
1/2 stick unsalted butter, melted
Kosher salt and freshly cracked black pepper
Nonstick cooking spray
1/2 lb bacon cooked and crunched up
2 Tbsp maple syrup
6 eggs
3/4 cup cheddar or pepper jack shredded cheese


Special equipment: jumbo sized 6-cup muffin tin

Heat the oven to 350 degrees F.

In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.

Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.

Meanwhile, in a small bowl toss together the cooked bacon with maple syrup and a few grinds of freshly ground black pepper. Set aside.

Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.

Remove from the oven and set the oven to broil. Top the eggs with grated cheese and Broil until cheese melts. About 1 minute.
Top the eggs with crispy bacon and serve immediately.

Household Gadgets From The Past~April 2014 Giveaway!!

One of the things I enjoy doing is looking for unique household gadgets from yard sales to goodwill stores. I tanked on my recent venture for aged and unique treasures, but my sister Helen didn’t, as she found a mother load of gadgets for me!!

Like last months gadget, an egg scale.

Like last months gadget, an egg scale.

You do not have to be a wiz in the kitchen, or an expert in antiques or household items past or present. But I am sure there may be one or two of you who will recall seeing an item posted, whether it was in your home, neighbor, or a relative.


If you have a kitchen or household gadget of your own that you would like to share. Just drop me an email with the photo, and description, if you bought it or it was passed down and I’ll feature it with a link back to your site.

 vintage griller

The rules are simple, just answer in the blogs post comment field, the name of what this is, or accurately describe what it does, or purpose.

First person to post the correct answer in the comments section will win one of Bobby Flay’s books on grilling along with “The World Of Flavor”  a cookbook that is all about the wonderful flavorful lamb. 

Bobby Flay


world of lamb

It’s all in good fun and remember the rules.
First correct answer in the blog post comment field wins
Just name or give accurate description of what this does….




My Disclosure Policy

Honey Mustard Glazed Ham


I realize that Easter Sunday is just under a month away, and you might be thinking that it is just a bit too soon to think about decorated eggs


baskets and what you will be preparing for  your holiday dinner, and that’s okay.


I tend to ask my kids at eight in the morning what they want for dinner that evening, I like to plan my day out and depending on what I decide to make allows me to plan out the day. So while Easter Sunday may not be on your mind now, it may creep up on you and if so I’ve got a wonderful honey mustard glaze that is simple, and adds a ton of sweet and savory flavors to your holiday ham.


Next to the holiday iconic turkey, glazed ham is a spring time holiday centerpiece.


I’ve developed this recipe over the years making changes till I tried a different technique a few years back, and what I got was a slightly crispy crust with a hint of sweetness and juicy all throughout the inside.


All the ingredients are in most pantries and your fridge, so for best results all you need to do is buy a good quality bone-in smoked ham, and not canned either. Oh don’t forget to ask the butcher to spiral cut your ham if it’s not already, as it will make serving a lot easier.


The key to the perfect ham is all in how much fat you trim off. Leaving too much fat and your crispy crust will be flabby and unappealing, take too much off and you will end up with dry patches instead of a crispy bite of heaven. So while trimming use extra care and try to leave about 1/4 inch to 1/3 of fat. Now this recipe will yield just enough to glaze the home only, or double the ingredients and have extra glaze to drizzle over your succulent ham. Besides there is always a guest who will ask..

“Where’s the extra glaze”?

It’s also nice to have a little extra glaze for left overs, if there’s any left. Right??




10-12 lb Smoked ham, bone-in
1 cup Honey
1/4 cup Brown sugar
3 Tbsp Regular yellow mustard
3 Tbsp Whole Grain mustard
3 Tbsp Dijon or spicy brown mustard
1/3 cup lemon-lime soda
2 Tbsp unsalted butter


Pre heat oven to 350°F and use rack second from bottom.

Remove all packaging from ham and pat dry with paper towels.

Trim away any excess fat, leaving about a 1/4 – 1/3 inch on ham. Allow Set ham to rest at room temperature for 30 minutes.


I like to use disposable aluminum baking trays for easy clean up, or use a sheet tray or Pyrex baking dish.

Put ham cut side down in tray and cover with a large piece of parchment paper. Cover the ham with parchment paper and then cover with aluminum foil and bake for 45 minutes.


Using a small sauce pan over medium heat combine all remaining ingredients and stir occasionally making sure butter has melted completely and brown sugar is dissolved, about 3 minutes. Remove from heat and allow to cool to warm, or until the glaze has consistency of honey.


Remove ham from oven and increase the temperature to 425 F.

Remove foil and parchment paper and throw away, using a sharp knife you will want to score a diamond shape pattern about 1 inch wide, but no deeper then 1/4 inch.





Using a brush for marinades, brush the ham with the glaze using about 1/3 cup and return to oven uncovered for 15 minutes.


Repeat every 15 minutes until all the glaze has been used and/or you have a golden-brown and slightly dark crust.


Total time is about 55 to 60 minutes.


Allow the ham rest 20 to 30 minutes before slicing.



My Disclosure Policy


Household Gadgets From The Past~April 2014 Giveaway!!

Originally posted on Dish With Clarissa:

One of the things I enjoy doing is looking for unique household gadgets from yard sales to goodwill stores. I tanked on my recent venture for aged and unique treasures, but my sister Helen didn’t, as she found a mother load of gadgets for me!!

Like last months gadget, an egg scale.

Like last months gadget, an egg scale.

You do not have to be a wiz in the kitchen, or an expert in antiques or household items past or present. But I am sure there may be one or two of you who will recall seeing an item posted, whether it was in your home, neighbor, or a relative.


If you have a kitchen or household gadget of your own that you would like to share. Just drop me an email with the photo, and description, if you bought it or it was passed down and I’ll feature it with a link back to your…

View original 94 more words

Incredible Food Facts and Health Benefits # 56

Recent Changes Happening

When I started my blog back in August 2012, my main goal was to share recipes, tips and tricks to make life in the kitchen a little easier for each other, and I thought that I wanted to compete in culinary competitions and share that journey with my readers. Well a lot has changed since i started blogging, and I learned more than I bargained for…lol.

I learned just how powerful food in its natural form, and through a little bit of knowledge we can reverse illnesses such as Type 2 diabetes, Hyper-tension, High cholesterol, even depression.
I have always believed that “knowledge is power” that should be shared with others, whom like me are not aware of GMO’s, processed foods, food fraud, food waste, cancer fighting foods, and the endless food recalls across the globe.

I’ve added a two new categories recently; “Healthy Beautiful You, and “Facts About Processed Foods And GMO’s”. I added “Tami’s Corner” several months ago and will be doing a lot of updating on this special corner. Tami is a dear friend from high school who is very creative when it comes to entertaining and party planning, and hopefully before summer we will finally work on a cookbook together!

So while my blog will still be based on cooking, I plan to add a simple cooking lesson each Friday. I enjoy teaching those who are new to cooking that it’s not difficult, its okay to burn food as we all have done, and I still do from time to time. Creating dishes in the kitchen is always fun, and unless one tries they will never know, what fun they are missing out on.

Till next time…..


South Of The Border Taco Soup-Slow Cooker Marvel


From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips, and can be topped with an endless list of many fresh ingredients.


Tortilla soup or in this case my “Taco Soup encompasses all things I love in Mexican cooking. Do you love fresh salsa? sliced avocado? cilantro? fresh hot tortilla strips? Taco soup is a balance of flavors from enchilada sauce, seasoned taco meat, fresh peppers, corn, and of course beans. For me soup becomes a lot more interesting when it’s seasoned with Mexican spices and chili powders.



Taco soup is also one of those “go to dishes” and a great “help yourself” sort of meal. Everyone can jazz up their bowl of soup the way they want it. I love to make this during cool weather using my extra-large slow cooker, and then lay out a variety of fresh toppings, that no two bowls look or taste the same. For maximum flavors make it a day before serving so that the flavors have time to marry.


This is a quick and easy version of the traditional “chicken tortilla soup” Except instead of using chicken were using ground beef, or ground turkey for those wanting to cut back on red meats!


All you do is brown the ground beef, dice the bell peppers, open a few cans, rinse, drain then mix it all together put into the slow cooker, and turn it on.


As for the beans I used in this recipe can be omitted if you’re not a fan of kidney or black beans. It’s a very versatile dish, so put your own spin on it!


For a hearty meal that’s full of flavor and spice, you can’t go wrong with Mexican Taco Soup! As some may notice I snapped several pictures showing variations of toppings. 



1-2 lbs ground beef or ground turkey
2 tsp ground cumin
2 tsp paprika
1 tsp ground or dried crushed oregano
2 Tbsp New Mexico or California chili powder
2 tsp garlic powder
2 tsp onion powder
1/4 tsp Cayenne pepper
1 medium sweet onion, chopped finely
1 green bell pepper, diced small
1 red bell pepper, diced small
1 15 oz can black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
1 15 oz can whole white corn, drained and rinsed
1 15 oz can whole yellow corn, drained and rinsed
1 small can diced green chillies
1 15 oz can tomato purée



Brown ground beef in a large pan, or in my die-hard favorite, cast iron skillet, drain fat completely and add to slow cooker.


Remove ribs and seeds from bell peppers and cut into small to medium size dice, and add to slow cooker.


Open all cans of beans if using more than one type, rinse, drain then add to slow cooker.

Repeat last step with corn.


Add in remaining ingredients along with Mexican spices and seasoning, stir until combined.


Remember to taste and adjust seasoning to your desired taste and/or heat level.


You can add a little water if it starts getting too thick, let the soup cook on low for several hours.

Endless Toppings:

Crispy Tortilla Strips (prepare in advance)


12 – 20 corn tortillas, cut into thin strips.


Fried in small batches in vegetable oil. Drained and allow to dry on paper towels.


Queso Fresco cheese, crumbled
Shredded Mexican cheese
Avocados, sliced or cut into small chunks
Tomatoes, diced. ( If you can find some colorful Heirloom tomatoes to dice, they will add bright color to your soup.)
Green chillies, diced
1/2 head iceberg lettuce or cabbage, shredded
Mexican or regular sour cream
1 onion red or sweet, finely chopped
1 bunch cilantro rinsed & dried, then finely chopped
Lime wedges
Roasted Pumpkin seeds



My Disclosure Policy

Incredible Food Facts and Health Benefits # 55

Blondies W/Maple Sauce and…..Bacon!


Yes, I said BACON!!

Now not everything goes with bacon, but this dessert  most certainly does.

In some recipes bacon can pair well with desserts, especially for those, who do not care for desserts that are “too sweet”, the use of bacon can balance the sweetness out.


A couple of years ago for my son’s birthday we ate at Slater 50/50, Now those who are unfamiliar with this restaurant, its known for serving burgers that are 50% beef and 50% ground bacon. My son had the turkey burger, but for dessert he chose the traditional brownie that was baked with chopped bacon inside, and that was DELICIOUS!


At Apple bees they serve a blonde version of brownie with candied pecans and a maple sauce that is “out-of-bounds” fantastic. I’ve come across a few recipes for the maple sauce and none came as close to the sauce I adapted from Applebees. 


The base recipe for a Blondie is pretty much made the same, but the maple sauce was challenging to replicate till now.


Those with a die-hard sweet tooth know nothing is better than a home-baked warm Blondie with ice cream. This recipe takes it to a whole other level for the die-hard bacon fan. I posted pictures with Bacon and without.




1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup flour, sifted
1/2 cup chopped walnuts; toasted and divided in half for Blondie and half for topping
1/3 cup butter or margarine; melted
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

1/2 cup bacon or about 8 strips of thick cut apple-wood bacon cooked and chopped; divided in half for Blondie and half for topping


Directions For Blondie’s:

Preheat the oven to 350 degrees F, after the bacon and walnuts are done.

Using large skillet over medium-high heat cook bacon till its nice and crispy. Do not under cook the bacon, it needs to be crisp!


Remove and place on paper towels to dry completely.

Using a medium size skillet heat on medium-high, then add shelled walnuts. Stir often to make sure all walnuts are toasting evenly and to prevent burning, about 5 minutes.
Walnuts should smell toasted and have started to brown. Remove from heat and allow to cool.


In a medium size bowl add all dry ingredients, shift together and mix well.


In a larger bowl add melted butter and bowl sugar and mix with a hand blender till mixture is smooth.

Then add beaten egg and vanilla extract, blend again till smooth.


Add flour mixture, a little at a time, either using hand blender on low-speed or use a wooden spoon and blend together by hand.


Add chopped nuts and bacon and stir with a spatula or wooden spoon, set aside.


Stir in white chocolate chips.


Spread out dough in a 9-inch pan.


Bake for 20 to 25 minutes. Use a toothpick to test if the center of your Blondie is done. Toothpick should come out clean.


Serve warm with ice cream, Maple Butter Sauce, and of course don’t forget to top off with more walnuts and bacon.

Maple Butter Sauce Ingredients:

1/2 cup butter, softened (1 stick)
3 Tbsp powdered sugar
1/4 brown sugar
1/2 cup heavy whipping cream
1/4-1/2 tsp maple extract
Pinch of salt


Directions For Sauce:

Using a small sauce pan melt butter over medium-low heat.


Add brown sugar and whisk together to combine.


Pour heavy cream, and powder sugar in a saucepan and cook, constantly stirring on medium-low for 1-2 minutes or till sauce becomes bubbly and starts to thicken. Remove from heat.


Be careful not to burn the sugary sauce.

Add maple flavoring to desired taste by starting with 1/4 tsp and stir until combined. Taste and add another 1/4 tsp if desired.


My Blondie is baked with toasted walnuts, thick cut apple-wood smoked bacon bits, served warm covered with a rich, sizzling maple butter sauce along with ice cream and like a cherry on top, it is topped with more chopped walnuts, and bacon.




My Disclosure Policy

Honey-Pomegranate BBQ Chicken


Love the simple flavors of BBQ chicken?


Would you like to make BBQ chicken with out using a grill, and right in your oven?


Love crispy skin with a touch of sweetness?


Would you like to have BBQ without needing to keep a roll of paper towels or moist towels next to you?


Want to know how crazy easy this recipe is ?

No measuring!!!

No basting!!!

Just chicken and six ingredients.


I made this a few weeks ago and my family went nuts. Nice flavors of BBQ sauce, not messy, easy to make, simple steps to follow and you end up with chicken so moist and juicy you will look around before you lick your plate clean.

Look at how moist and juicy this breast is.

Look at how moist and juicy this breast is.

So I picked up a couple of packs of chicken quarters and breast with rib meat last night for dinner.


Garlic Powder
Onion Powder
Pomegranate Balsamic Vinegar
Clover Honey


Pre heat oven to 375 degrees. Depending on size of quarters, breast and type of oven you have this should take between 30-50 minutes for the quarters, and 45-75 min for the breast.

Start with chicken quarters first.

Trim off any excess fat off the quarter pieces and breast and if you want, use kitchen shears to cut rib section off breast, pat dry with paper towels and allow to come up to room temperature or about 30 minutes and no more while oven heats up.

Season both sides

Season both sides

Season both sides with salt & pepper and garlic and onion powder. If you do not like onion powder you can omit from recipe. Also make sure you are using either garlic/onion powder or granulated and not garlic/onion salt.


Line sheet tray with parchment paper, makes for easy clean up!

If you have a squirt bottle drizzle the Pomegranate-Balsamic Vinegar over the bottom or bone-side first.

Drizzle Honey next.

Drizzle Honey next.

Repeat last step by drizzling clover honey.

Use a basting brush to smooth all over each side of chicken the honey & pomegranate balsamic vinegar.
Use a basting brush to smooth all over each side of chicken the honey & pomegranate balsamic vinegar.

Flip over and repeat with chicken quarters, and place on top rack of oven.



Repeat all steps with chicken breast.


Put into bottom rack of oven.

After 30 mins, remove sheet tray of chicken quarters and flip over, bone size up, skin side down and place on bottom rack.


Repeat with chicken breast.

Now I’ll share the secret. By cooking bone side down first, the fat comes out of chicken it mixes with the vinegar and honey, so when you flip and cook skin side last you create a crispy flavorful skin on the outside.


By allowing chicken to come to room temperature it will retain its moisture and juicy. By using chicken not completely defrosted or ice-cold the moisture escapes faster leaving you with dry on the inside chicken.


As you remove each tray of chicken from the oven allow to rest for 5-10 minutes, or all the juicy goodness will end up on your plate and not your stomach.



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