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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)