all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Thursday, November 20, 2014

Mom's Oyster "Dressing" Last Thanksgiving

Hands down, this is the favorite dish on our Thanksgiving table!

Mom always called it Oyster Dressing and we still do, and you may remember this recipe, if you’re a follower here.

It’s perfect:  rich, delicious and succulent.  It’s simply layers of rich butter crackers, lots of butter, half and half, seasonings and oysters.  Don’t crush the crackers to crumbs; break them up with a light touch. 

Just "do what I say and not as I did" last Thanksgiving!  I made the dish, and baked it, but when I pulled it out of the oven, it looked very strange.  It was totally dry and crisp and hard as a rock.  Then it dawned on me, I had forgotten to add the half and half. 

That’s the Thanksgiving I was nearly run out of town…

Mom’s Oyster Dressing


2 pints shucked oysters, reserving liquor
1 stick butter
1-1/2 to 2 sleeves Club Cracker, about 70
¾ to 1 cup half and half
Salt and pepper, to taste

Butter a 9” x 13” baking dish liberally.
Crumble crackers into chunks.
Spread half of the crackers in the baking dish.
Top with one pint of oysters.
Dot with ½ stick butter.
Sprinkle with salt and pepper.
Repeat layers.
Pour reserved oyster liquor over top.
Pour half and half over all, just to top of layers, do not cover completely.
Bake in 375 degree oven till bubbly and top is brown, about 30-45 minutes.

It's Delectable!


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Monday, November 17, 2014

The Ultimate Stuffing for Thanksgiving

I’m back at blogging!  Thanks for all your concerns; everything is fine here, and I hope it is by you.  I just wanted a break, giving me extra time to pursue other interests. 

Now, on to this great dish for your Thanksgiving dinner table:

It’s not a pretty picture, but it more than makes up for it with all its mouthwatering scrumptious flavors!  I’ve tried a variety of stuffing recipes over the years, but this one from a chef friend is our favorite and I’m sticking with it.  It’s a recipe here on my blog that begged to be reposted.

Italian sausage, Honeycrisp apples, dried cherries, orange liqueur provide savory sweet flavors for the stuffing.  Even try a mixture of dried fruit.  This recipe makes a lot of stuffing ~ lucky you, should there be leftovers.

Here’s hoping you give it a try and enjoy it as much as we do!

Ultimate Stuffing


cups dried cherries, dried cranberries or golden raisins*
1½ cups orange liqueur, divided (I use Triple Sec)
½ cup butter
2 cups celery (and leaves) chopped
1 large Vidalia onion, chopped
1 pound Italian sausage, casing removed
1 (16-ounce) package stuffing mix (I use Pepperidge Farm)
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups low-sodium chicken broth
4 teaspoons chopped fresh sage, or 1 teaspoon dried
Salt and pepper, to taste


Preheat oven to 325 degrees.
Place cherries (dried fruit) in a small saucepan and cover with 1 cup orange liqueur.
Bring to a boil, remove heat and set aside.
In a large skillet, melt butter over medium heat.
Sauté celery and onion for about 10 minutes.
Transfer to a large mixing bowl.
Using the same skillet, cook sausage until crumbled and brown, drain well.
Place sausage and stuffing mix in bowl with celery and onions.
Stir in cherries and liqueur mixture, pecans and apples.
Mix in melted butter, broth and remaining ½ cup orange liqueur.
Stuffing should be completely moistened.
Season with sage, salt and pepper.
Butter and fill a 15” x 10” baking dish with stuffing.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
Serves 8-10

* Use any mixture of dried fruit you like:  cherries, cranberries, raisins, dates, etc.

This is truly ultimate stuffing!


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Friday, October 10, 2014

Devil’s Food Cupcakes for Halloween

It’s that time of year ~ close to Halloween ~ and ending my fifth year of posting recipes here ~ that translates to 593 recipes I’ve shared with you…

Speaking of Halloween, this cupcake recipe turns out delicious moist cupcakes for all you chocolate lovers. 

 Spread on top is a great buttercream icing for decorating.  That’s the fun part, decorating them your way:  whether it’s creepy, crawly, wicked, ghoulish, spooky, or just plain cute.

These cupcakes are perfect devil’s food for Halloween!

Devil’s Food Cupcakes


¾ cup (1½ sticks) butter, softened
1¾ cup sugar
½ teaspoon salt
2 cups flour
2 teaspoons baking powder
¾ cup (2 ounces) Hershey’s Special Dark Chocolate Cocoa
4 large eggs
2 teaspoons vanilla
1½ cups milk, water or cool coffee


Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners, set aside.
With electric mixer in a large mixing bowl, cream together butter, sugar and salt, till light and fluffy, beating for at least 5 minutes.
In another bowl, whisk together flour, baking powder and cocoa, making sure there are no lumps.
Add eggs to butter mixture one at a time, beating well after each addition.
Mix together the milk and add vanilla.
Add one-third of the flour mixture to the creamed mixture.
Add half the milk.
Add another third of the flour.
Add the remaining milk.
Add the remaining flour.
Scrape the sides of the bowl occasionally while mixing.
Divide the batter equally among the prepared muffin cups.
Bake 15 to 20 minutes until toothpick inserted in center comes out clean.
Let cool in pans for 10 minutes.
Transfer cupcakes to wire rack to cool completely before frosting.
Frost with Buttercream Frosting.
Decorate as desired.

Buttercream Frosting


6 tablespoon butter
1/3 cup vegetable shortening
1/8 teaspoon salt
4-5 cups confectioner’s sugar, sifted
2 teaspoons vanilla
¼ to 1/3 cup milk
2 or 3 drops orange food coloring, optional


In a large bowl, beat together butter, shortening and salt until fluffy.
Add half of the confectioner’s sugar and beat slowly until well blended.
Add vanilla and half of the milk until fluffy.
Continue mixing in the sugar and milk alternately until they’ve been completely absorbed, using as much milk as needed for spreading consistency.
Beat until light and fluffy.                                     


After 5 years of recipes, I’ve decided to take an extended leave of absence.

Thanks to all of you for your support and kind comments, it has been a great ride.   
So long for now…

Here’s wishing you an early
 Happy Halloween!

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Tuesday, October 7, 2014

Salmon Noodle Bake

You’re probably familiar with that quintessential 60’s classic, Tuna Noodle Casserole.  Now it has it has been upgraded with salmon.

This dish means easy preparation and taste appeal. It’s healthy too, with salmon being packed with healthy Omega-3 fatty acids.

It does have that “cream of” soup though.  It adds a great creamy texture, but add more milk if you don’t want to use it.   Sometimes, I add a cup of thawed frozen peas.  Other times, I’ve added a touch of red peppers for a little heat.  It’s a flexible recipe…

We really enjoy it ~ hope you do too!

Salmon Noodle Bake


1 (14-ounce) can pink salmon, drained and flaked into large chunks
½ cup panko bread crumbs
½ cup grated Parmesan cheese
12-ounce package egg noodles
8 ounces mushrooms, sliced
1 small white onion, chopped
2 teaspoons garlic, minced
¼ teaspoon salt
½ teaspoon seasoned pepper
½ teaspoon dried dill weed
1 can cream of celery soup
1½ cups low-fat milk
½ cup light sour cream


Preheat oven to 375 degrees.
Coat a 2-quart casserole with cooking spray.
Combine panko and Parmesan in a small bowl and set aside.
Cook noodles in boiling water for only 3 minutes, drain well.
In a large bowl, combine noodles with remaining ingredients.
If not slightly soupy, add a little more milk.
Add salmon and gently toss.
Pour mixture into prepared casserole dish.
Scatter Parmesan topping over all.
Bake until bubbly and topping turns golden brown, about 30-45 minutes.


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Friday, October 3, 2014

Skillet Orzo with Orange Roughy and Herbs

Orzo makes a tasty simple base for fish when cooked paella-style on the stove ~ this outstanding dish is the proof!

Orzo is the Italian word for barley. It’s a form of short-cut pasta, shaped like a large grain of rice.  It can be substituted for rice in many recipes, and nutritionally speaking, ounce for ounce, rice and orzo contain nearly the same calories, carbohydrates and sodium.  

Any flaky white fish, such as cod, can be used in this Southern Living recipe.  Salmon could be substituted also.

Stir in broth and orzo; simmer

This makes for a light meal that we really like.  And, I plan on making it many times in the future.

it’s truly sort of mellow and delicious!

Skillet Orzo with Fish and Herbs


2 tablespoons butter
¾ cup sliced green onions (about 5 onions) divided
4 teaspoons garlic cloves, minced, divided
4 cups vegetable broth
2 cups orzo pasta
½ cup drained sun-dried tomatoes in oil, chopped
½ teaspoon salt
1 teaspoon pepper
1½ cups loosely packed fresh parsley, chopped and divided
1½ pounds orange roughy, sliced into serving-size pieces
1 teaspoon lemon zest
1 tablespoon olive oil


Preheat oven to 350 degrees.
Melt butter in a 12-inch ovenproof skillet over medium heat.
Add ½ cup sliced green onions and 1 teaspoon garlic, sauté 4 minutes.
Stir in broth, next 4 ingredients and ½ cup parsley.
Bring to a simmer and cook, uncovered and stirring occasionally, 15 minutes or until orzo is just tender and some liquid remains in the skillet.
Remove from heat.
Sprinkle fish with salt and pepper.
Place fish in a single layer on hot orzo mixture, and cover skillet.
Bake at 350 degrees for 10 to 25 minutes (depending on thickness of fish) or until it flakes easily with a fork. 
Stir together lemon zest and remaining green onions, garlic and parsley.
Spoon over cooked fish, drizzle with olive oil.


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Monday, September 29, 2014

Grilled Jerk Pork Tenderloin with Pineapple Slices

I like the taste of grilled pineapple with succulent pork ~ it seems like they go together naturally!

If you’ve never eaten jerk seasoning, you’re in for a surprise at how delicious it is.  Jerk style of cooking is native to Jamaica in which meat is either dry-rubbed or wet marinated, with a hot spice mixture.  The use of allspice and thyme, as well as an abundance of peppers characterizes the seasoning, with sugar for a sweet touch to complement the hot chillies.

For this recipe, mix the paste, spread over the pork and place in the refrigerator for at least an hour and up to 24 hours to marinate, allowing the seasonings to penetrate deep into the meat. 

The jerk pork with juicy pineapple slices is an outstanding combination…

It’s good eating, my friend!

Grilled Jerk Pork Tenderloin with Pineapple Slices

2 pounds pork tenderloin
1 fresh pineapple, peeled, cored and sliced 1” thick

Jerk Seasoning:

2 habanero chillies, deseeded and chopped
½ teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 teaspoon ground thyme
3 garlic cloves, minced
2 green onions, chopped
2 teaspoons light brown sugar
1 tablespoon lime juice
2 tablespoons olive oil

Pineapple ingredients:

1 fresh pineapple, trimmed, cored and peeled
3 tablespoons honey
1 tablespoon lime juice, orange or lemon
1 teaspoon seasoned pepper


Using a mortar and pestle, or food processor, blend together the ingredients for the jerk seasoning to make a smooth paste. 
Spread mixture over pork tenderloin and place in a resealable plastic bag, making sure the pork is well coated with the marinade.
Refrigerate for at least 1 hour and up to 24 hours.
Preheat a grill to medium heat.
Remove meat from bag and discard marinade.
Grill the pork for 8 to 10 minutes per side, or until slightly charred on the outside and an instant-read thermometer registers 145 degrees.
Let rest 5 minutes before slicing.

Meanwhile, combine glaze ingredients for pineapple in a small bowl.
Cut pineapple into 1-inch slices.
Brush with glaze.
Grill about 3 minutes on each side, turning once and basting with glaze.


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Thursday, September 25, 2014

Deviled Egg Spread for DA Bears on Sunday !

Set a bowl of this spread out on game day, and I bet it’ll be devoured before you know it!

What do I like about this deviled egg spread besides the good taste?  It’s easy peasy and it ends the curse of peeling hard-boiled eggs and ending up with nasty-looking pitted egg whites.

This is tasty twist on traditional stuffed eggs. It’s simple to whip up, and customize to your liking.  Add a touch of chopped basil or other herb, or cayenne pepper for a little heat.
This spread will be a winner ~ even if your team isn’t!

Deviled Egg Spread 


1 dozen large eggs
3 tablespoons onion
1/2 cup mayonnaise
1 tablespoon yellow mustard, or to taste
2 tablespoons pickle relish
Salt and pepper, to taste
Paprika, for dusting


In a large saucepan, cover eggs with water and bring to a boil.
Remove pan from heat, cover and let stand for 15 minutes.
Drain the eggs and cool under running cold water.
Let eggs cool in the water.
Once the eggs have cooled, shell and halve them lengthwise.
Finely chop the eggs by hand or food processor and transfer to a large bowl.
Add remaining ingredients and combine well.
Combine all in bowl and season with salt and pepper.
Add more mayonnaise if needed for desired creaminess.
Dust with Paprika before serving.
Serve with baguettes, crackers or party rye rounds.



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