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Retro wifey, mommy to a princess, editor, PETA fanatic, and I Love Lucy!

Sunday, April 13, 2014


Easy.  Crispy.  Delicious.  A little somethin somethin different instead of French fries all the time!



  • 2 cups flour 
  • 1-1/2 cups milk 
  • 1 large onion 
  • Canola oil 
  • Salt 
  • Pepper  

Slice the onion in rings, really thin.  THIN!

 Soak your onions in the milk for about 10 minutes. 

Add onions (I do it in batches) to your flour, salt and pepper (about 1 tsp of salt and 1 tsp pepper in the flour).  Make sure they are completely coated with the flour, and shake off excess flour before you fry.

You want to use Canola oil for frying your onion strings.  I used my fryer, but if you want to do them in a pot on the stove, you can do that too.  Just make sure your oil is at 375 degrees!

Cooks in like 5 minutes.  Throw a little more salt on them when they are hot!  Then, on to the next batch (about 3 batches for a large onion).


Saturday, April 12, 2014


This is even more FABULOUS than you can imagine!  Fancy restaurant style!  Today, I am throwing it on top of my steak!  Yes, I said STEAK!  You will thank me for this, so you're welcome! 


Chop 1 clove of garlic, about 1 tsp.
Chop some Italian leaf parsley, about 2 tbsp.

1-1/2 Sticks of salted butter

1/2 tsp garlic salt
1 tsp Montreal Steak Grill Mates
1/2 tsp pepper
pinch of salt

Throw all the above together, and mix.

Cut out a square of aluminum foil (the size for rolling a butter log).
Cut out a square of plastic wrap (the size for rolling a butter log).

Lay the plastic wrap square on top of the foil square, and put your butter mix on top of plastic. 

Start rolling the butter with the plastic wrap only while forming into a log; make sure it is tight.

Wrap your butter log with the foil and twist the ends together.

Put your butter log into the freezer, if you want it to set within 20 minutes.  You can put it in the refrigerator to set if you don't need it until later.  I needed mine right away, so I used the freezer method today.

About 20 minutes later, you will have an herb compound butter that is to die for!  You just slice it like a cookie roll!

And throw it on top of your steak (while steak is still hot)!

When that butter melts, it's like HEAVEN on a steak!!  And, don't forget to throw a pat or two on your baked potato!!


Saturday, April 5, 2014


One of my favorite fruits is blueberries. 

Surprisingly, however, I am not that crazy about blueberry muffins.  But blueberry streusel, now your talkin my language!  It's easy to make, it's buttery, it's moist, it's delicious. 

You won't eat just 1 piece of this cake, trust me!

(Of note, if you can't find fresh blueberries and you don't want to use the frozen (which I don't), try the freeze dried blueberries.  They hold their shape well in a dessert like this and taste like a fresh blueberry).


Thursday, April 3, 2014


This recipe comes from one of my FAVS, Martha Stewart; however, with a twist of Judy to it!  But seriously, can you make a bad chocolate chip cookie?  Yeah, I didn't think so either.  I do, though, love a "cakey" cookie!  If you do too, you will love this.

  • 2-14/ cups all-purpose flour
  • 1/2 teaspoon baking soda 
  • 1 full stick of Crisco Butter Flavor Shortening (you can use butter instead, unsalted, 1-3/4 sticks, room temp)
  • 3/4 cup granulated sugar 
  • 1/4 cup packed light-brown sugar 
  • 1 teaspoon salt 
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips (I used the mini's in this recipe, but use what you want)


Preheat oven to 350 degrees.
In a small bowl, whisk together the flour and baking soda; set aside.

In the bowl of electric mixer, combine butter with both sugars; beat on medium speed until light and fluffy.

Reduce speed to low; add the salt,vanilla, and eggs.  Beat until well mixed, a couple of minutes.  Add flour mixture; mix on low to medium until just combined.

Add in chocolate chips; mix on low for about 30 seconds.

Drop 1-1/2 tbsp size balls of dough, about 2 inches apart on baking sheet with parchment paper.

Bake until cookies are golden around the edges and set in the center, 10-12 minutes. 

 Remove from oven and let cool on wire rack.

Of note:  Makes 2 dozen if you make a bigger cookie (1-1/2 tbsp), and 3 dozen if you make a smaller cookie (1 tbsp)


Monday, March 31, 2014


I ♥ lettuce!  LOVE, LOVE, LOVE!  I haven't met a lettuce that I don't like.  When I am cutting down on carbs for a day or two, lettuce is my "go-to" food!  Who needs a tortilla?

Makes 6 good sized lettuce wraps

  • 1 lb ground beef 
  • 1 small to medium sized yellow onion
  • 2 tbsp vegetable oil
  • 6 nice sized Romaine lettuce leaves
  • 1 cup cheddar cheese (depends on how much cheese you like on your tacos)
  • 4 green onions (scallions)
  • 1 can roasted green chili (diced)
  • 2 Roma tomatoes 
  • 1/3 cup cilantro


Chop yellow onion, sweat down in skillet with a little vegetable oil.  Add ground beef until brown.

(This beautiful cast iron skillet is about 55 plus years old.  It was my mother's.  There are some things that just taste so much better when it comes from her skillet)!

Okay, back to the instructions:

Chop all your veggies, cilantro, green onion, lettuce, tomatoes.  Shred your cheese.  Open your can of green chili's.  This is what I do, so you can "build your own."

 (The best part is, whatever veggies are left over on this platter, the next day I can always use them in something else.  Soup, pasta, salad.  It won't go to waste around here).  

So, go ahead "build your own!"  Use whatever you like!  It's that easy!

Oh, and throw whatever hot sauce you like on top!


Sunday, March 30, 2014


Homemade bread is truly one of my major weaknesses.  I do mean MAJOR weakness!  When I diet, giving up bread and pasta is the hardest for me.  But since I am not dieting...

I am sharing the easiest bread recipe that I have.  This recipe makes 1 loaf; but if you want to make 2 loafs, just double the recipe. Easy-Peasy!


  • 3/4 cup warm water
  • 1 package active dry yeast
  • 1 tsp salt
  • 1-1/2 tbsp sugar
  • 1 tbsp vegetable shortening
  • 1/2 cup milk
  • 3 cups all-purpose flour, approximately


Preheat oven at 375 degrees F. 

In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.

Add salt, sugar, shortening, and milk to bowl. Stir.

Mix in the first 2 cups of flour. If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl. (you may not need to use all the flour called for in this recipe, or you may need a little more flour than called for).

Lightly coat the loaf pan with Pam butter spray (or you can use regular butter, olive oil, or vegetable shortening).  Form dough into loaf pan, cover, let rise for about 40-45 minutes. (Be sure and spray your saran wrap before covering the loaf so the dough doesn't stick to the top).

Score dough by cutting 3 slashes across the top with a sharp knife. (I actually didn't do it this time, but usually I do).  Put in oven and bake for about 45 minutes or until golden brown.  Remove from oven. Butter the top of bread (optional).

Turn out bread on a wire rack (preferably), or a clean dishtowel. Cover and let cool at least 30-45 minutes.  (Cutting hot bread will deflate the loaf).