Thursday, October 29, 2015

Wednesday, October 28, 2015

Monday, October 26, 2015

Fruits And Vegetables - Deep Dish Strawberry Pie

Paint a baked pie crust with melted chocolate and freeze before spooning in a strawberry-ginger ale filling. It is a perfect addition to summer festivities.

Saturday, October 24, 2015

Desserts - Molasses Sugar Cookies

These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year's!

Soups Stews And Chili - Slow Cooker Venison Stroganoff Meal

This easy version of stroganoff is delicious!

Wednesday, October 21, 2015

Sunday, October 18, 2015

Desserts - Sweet Potato Pie I

For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar, milk and eggs, then seasoned with nutmeg, cinnamon and vanilla.

Saturday, October 17, 2015

Breakfast And Brunch - Cinnamon Syrup

This syrup is quick and easy to make and should keep you from having to run to the store on the morning you wake up wanting pancakes.

Wednesday, October 14, 2015

Breakfast And Brunch - Banana Zucchini Bread

This moist and delicious breakfast bread is a blend of two all-time favorites. The flavors of banana and zucchini intensify when the bread is cooled. Serve this walnut and cranberry studded bread with sweet cream butter or your favorite jam.

Sunday, October 11, 2015

Fine Green Beans On A Wooden Background

Fine green beans on a wooden background

Painted Abstract Painting Decoration Stretched

100% Hand Painted Modern Abstract Oil Painting On Canvas Wall Art Deco Home Decoration Moon Rising From The Sea 5 Pic/Set Stretched Ready To Hang

Saturday, October 10, 2015

Wednesday, October 7, 2015

Bread - Whole Wheat Seed Bread

Whole wheat bread is jazzed up with flax seed, sunflower seed, and oatmeal to create something truly unique. This is a recipe I formulated for my dear son while he was fighting cancer.

Sunday, October 4, 2015

Pasta - Broccoli With Rigatoni

Broccoli florets are sauteed with garlic, butter and olive oil, simmered in broth, then tossed with fresh basil and hot rigatoni. A sprinkle of Parmesan cheese is the perfect finish. Hint: don't overcook the garlic and broccoli!