Tuesday, March 15, 2011

Brunswick stew ala Susan

This is a recipe that is so good you might smack your momma

4 cans of crushed  tomatoes
1 cup of honey barbecue sauce
4 large potatoes peeled and cubed
1 large onion chopped
1 rostiere chicken
2 cans of Mexican corn
1 lb of hamburger
1 pack of smoked sausage ( cut into bite size pieces)
all I do is put it in a crock-pot and let it cook all day and you have dinner

Grammys mac and cheese

    Hi y'all, this a simple recipe for mac and cheese but so good


2 cups of macaroni (Whole wheat)

1 stick of butter ( I use smart balance)

1 cup of milk

3 cups of sharp cheddar

I cook the macaroni and then I drain it. I put about half of the macaroni into a buttered casserole dish. Then take half the cheese and spread it over the macaroni, use half of the stick of the butter and cut it into cubes and put on top of the cheese and macaroni. After layering that macaroni and cheese, butter, I put the rest of the macaroni, then the rest of the cheese and butter once you complete the layers add the milk. bake at 375 for about an hour and the enjoy the best macaroni and cheese you will ever eat

Sunday, March 13, 2011

Chocolate Chip Cookie

Here are some cookies, I made. I am a diabetic so I used splenda  to make these cookies, they aren't half bad either. 


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup melted butter
  • 1 cup SPLENDA® Brown Sugar Blend
  • 2 large eggs
  • 1 tablespoon vanilla
  • 2 cups semi-sweet chocolate chips


    1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
    2. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.
    3. Mix butter and SPLENDA® Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips.
    4. Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.
Servings Per Recipe: 30
Amount Per Serving

Calories from Fat:100
Total Fat:11g
Saturated Fat:7g
Total Carbs:24g
Dietary Fiber:0g

Tuesday, March 8, 2011

momma's recipe for southern fried chicken

The very first thing I do is brine my chicken, I use 2 tbsp of salt to1 gallon of water.I allow it to brine for about an hour. I then transfer my chicken to a gallon ziplock bag with 2 cups of buttermilk mixed with 1 egg and  I allow this to marinade in the refrigerator for about an hour or 2. I then transfer the marinaded chicken to a ziplock bag of seasoned flour. I used about1 1/12 cups of self rising flour, 1 1/2 tsp of salt, 1 tsp of pepper, 1 tsp of poultry seasoning, 1 tsp of cayenne pepper, I will say that this is a really great recipe and it is an old family recipe also the family loves it.

Saturday, March 5, 2011

Flourless Peanut Butter-Chocolate Chip Cookies

Flourless Peanut Butter-Chocolate Chip Cookies
Flourless Peanut Butter Chocolate

·         1 cup creamy peanut butter
·         3/4 cup sugar
·         1 large egg
·         1/2 teaspoon baking soda
·         1/4 teaspoon salt
·         1 cup semisweet chocolate morsels
·         Parchment paper
1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.

Slow Cooking Chicken Cacciatore

Makes: 6 servings
Prep: 25 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

·         1/3 cup all-purpose flour
·         3 1/2 to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
·         2 tablespoons olive oil
·         2 cups thinly sliced fresh cremini and/or button mushrooms
·         1 14.5-ounce can diced tomatoes, drained
·         1 1/4 cups chopped green sweet pepper (1 large)
·         1 cup chopped onion (1 large)
·         1 cup chopped carrots (2 medium) 
·         1/2 cup  I use  Chicken broth but you can use white wine
·         1/2 teaspoon salt
·         1/2 teaspoon ground black pepper
·         2 tablespoons snipped fresh basil
·         2 tablespoons snipped fresh Italian (flat-leaf) parsley
·         1 teaspoon fresh thyme leaves
1. Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.
2. Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.
3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.
Nutrition Facts
·         Servings Per Recipe 6 servings
·         Calories310,
·         Total Fat (g)8,
·         Saturated Fat (g)2,
·         Monounsaturated Fat (g)4,
·         Polyunsaturated Fat (g)1,
·         Cholesterol (mg)110,
·         Sodium (mg)445,
·         Carbohydrate (g)16,
·         Total Sugar (g)6,
·         Fiber (g)3,
·         Protein (g)38,
·         Vitamin C (DV%)55,
·         Percent Daily Values are based on a 2,000 calorie diet

I'mmmmmmmmm Back

I'm Back,  I have been sick for a little while, but I am back. I am still suffering from a bad case of hayfever, but I am going to post. I hate spring, I have asthma, and for the next few months for me at least it is hell on earth. I am severly allergic to pollen tree, grass, ragweed and goldenrod. My whole face is swollen and my throat. The worse part of  this is I love flowers and I love to garden too. I am going to make the most of this.
I am having a lot of trouble with asthma and it has kept me down for a while, but I am going to get back up.