Watermelon Punch

This summer's end treat can be enjoyed by everyone or used as a base to make watermelon margaritas! Serve it plain or mix it with a bit of sparkling water for a bubbly sensation. You could even use bits of frozen watermelon as fancy ice cubes!

1 c sugar

1/2 c water

2 c lemon juice

1 watermelon (size doesn't matter)

1. Mix water & sugar together in a small saucepan & heat, stirring until sugar is dissolved.
2. Remove flesh from watermelon & discard seeds. (Or save them to plant in the spring!)
3. Add watermelon & sugar to a blend & blend into a homogeneous liquid.
4. Mix lemon juice & watermelon in a large pitcher & add water to make 2 or 3 quarts (whatever tastes good to you).

Margarita Chicken

This doesn't taste much like a margarita, even though it's practically soaked in one, but you won't care one bit once you sample the juicy tenderness that this marinade imparts! Serve as a main course or slice & serve on a bed of lettuce with 24-Hour Dressing.

1/4 c vegetable oil

1 T honey

1 T lime juice

1/4 t paprika

1 to 2 t tequila (optional)

4 boneless, skinless, chicken breasts (about 1 1/2 pounds)

1. Mix all ingredients in a large baking dish.
2. Add chicken & turn to coat completely.
3. Let set in refrigerator 1 hour to overnight.
4. Bake at 400 degrees 20 to 30 minutes.

24-Hour Dressing

With the heat of summer just around the corner, I don't feel much like cooking (or eating) hot foods. At this time of year, my family subsists mostly on salads with homemade dressing, but this one can be used on cabbage and fruits like apples & pears as well!

1/2 c olive oil

1/4 c sugar

1/8 c grated sweet onion

1/8 c cider or white vinegar

1 t celery salt

1/2 t mustard powder

1. Combine all ingredients in a tightly lidded jar & shake well until sugar dissolves.
2. Refrigerate 24 hours to let flavors meld.
3. Shake well to combine before serving.

Cook's Note: I used the #3 cone on my Griscer to grate half an onion for this recipe, but my

family thought it was too much onion. Perhaps cut the amount of onion in half or

chop it instead of shredding it. Alternately, you could try rinsing the grated onoin

off a bit before adding it to the sauce.

Sweet & Smokey Barbecue Sauce

This yummy babecue sauce is thick & sweet with a nice after bite to it. Keep some of this on hand at all times to accent your meats or whip up quick meals. Top frozen chicken breasts with 2 tablespoons sauce, wrap in foil, & bake at 400 degrees for 20 minutes for a super quick meal or mix with ranch dressing for a unique salad dressing. You can even just dip toasted french bread in it for an evening snack!

1 c bbq sauce

1 c granulated sugar

1 T dry minced onion

1 T bottled Real Bacon Pieces

2 T Liquid Smoke

2 T bottled Red Hot Sauce (not Tabasco)

1/4 t Tabasco sauce

1/4 c corn syrup

1/4 c water

Combine all ingredients in a saucepan & simmer to desired consistency (about 5-10 min).

Basic BBQ Sauce

This recipe uses 24 oz. of Ketchup so you'll have plenty to spare. Trust me, you will want this on everything. This is a really basic recipe that you can spice up using bourbon, Cajun seasoning, Italian herbs, steak sauce, or just enjoy it plain.

1 T + 1 1/2 t Olive Oil

6 Cloves Garlic

1 1/2 small onions; finely chopped

1 T + 1 1/2 t Mustard Powder

1 1/2 t Red Pepper Flakes

3 T Brown Sugar

24 oz. Ketchup

1/2 c Worcestershire Sauce

1/2 c Cider Vinegar

1 T + 1 1/2 t Molasses

1/2 t Black Pepper

3 T Hot Sauce (not Tabasco)

1. Saute onion & garlic in olive oil.
2. Add remaining ingredients & mix well.
3. Use immediately or simmer to desired consistency.

Only need about a cup of sauce? Use the measurements below to make just what you need.

3/4 teaspoon olive oil

1 clove garlic

1/2 onion, chopped

3/4 teaspoon mustard powder

1/4 teaspoon red pepper flakes

1 3/4 teaspoons brown sugar

1 cup ketchup

1 1/2 tablespoon Worcestershire

1 1/2 tablespoons cider vinegar

3/4 teaspoon molasses

1/8 teaspoon pepper

1/4 teaspoon hot sauce (not Tabasco)

Southern Sweet Tea

4 individual tea bags, any flavor you like
1/8 teaspoon baking soda
2/3 cup sugar
10 2/3 cups water

1. Combine the tea bags, baking soda, sugar, and 2-4 cups of the water in a small saucepan & bring to a boil.
   
2. Cover the pan once it begins to boil & remove from heat.
   
3. Let tea sit for 10 to 60 minutes.
   
4. Strain tea through a washrag or piece of cloth to remove any loose leaves.
   
5. Add remaining water & stir well.
   
6. Enjoy over ice!
   

Marinara Sauce

3 1/2 tablespoons vegetable oil

2 onions, diced

2 cloves garlic, chopped or pressed

1 (6 pound 4 ounce) can crushed tomatoes

3 1/2 T minced fresh parsley

2 1/8 t dried oregano leaves

1/4 t dried basil leaves

1 3/4 t salt

1 whole bay leaf

Heat oil over medium heat until hot. 

Add onions & saute until onions are clear, about 5 minutes. 

Add garlic & cook just until garlic becomes fragrant, about 2 minutes.

Add remaining ingredients & bring to a boil.

Reduce heat to low & simmer uncovered for 30 minutes. 

Remove bay leaf & serve (you can puree this in a blender or food processor to your desired consistency).

Creamy Caesar Salad Dressing

Put all these ingredients in a screw top jar & give it a good shake for an Italian restaurant worthy dressing. For a full meal, fry one chicken breast in 3T olive oil & 1t granulated garlic until done, slice or chop, & serve on top of the greens. A couple of breadsticks & you'll feel like you're at the Olive Garden!

1 c mayo

1/2 c Vinegar

1/3 c Water

1/4 c corn syrup

2 1/2 T Parmesan cheese, grated

2 t Worcestershire sauce

1 t salt

1 t lemon juice

1 t granulated garlic

1/2 t dry mustard

1/4 t onion powder

1/4 t parsley

1/4 t pepper

1/8 t basil

1/8 t oregano

1/8t red pepper flakes

Pan Fried Manicotti Noodles

Cook these noodles like you would crepes. It takes some getting used to, but it will be totally worth it! Roll these noodles around any meat or cheese filling you like (I used a lasagna recipe)  & enjoy restaurant-style goodness in your own kitchen. Leftover noodles can be frozen for later flat or filled. Let thaw before using.

1 c water

5 eggs

1 3/4 c flour

1/2 t salt

1. Mix water & eggs together in a blender.
   
2. Add flour 1/2 cup at a time, blending well, until all flour is incorporated.
   
3. Grease a light skillet with a thin coating of Crisco on a paper towel (you will be lifting this frequently) & heat over medium heat.
   
4. Remove pan from heat & pour 1/8 to 1/4 cup noodle batter into center turning pan to make a smooth, pancake-like mass.
   
5. Cook noodles 10 seconds on each side being careful not to let them brown (they should be the pasty yellow color of cooked pasta).
   
6. Stack noodles on a warmed platter to keep warm.
   *Don't forget to run the greased paper towel over the pan every 5 or so noodles!*
7. Spread about 1 tablespoon of filling onto each noodle, roll, & place in a baking dish.
   
8. Cover noodles with tomato, cheese, or cream pasta sauce when pan is full.
9. Bake at 350 degrees for 30 minutes.

Cherry Tea Bread

I made this for Mother's Day and it seems it was a hit!

· 1/2 cup walnuts -- coarsely chopped
· 2 1/4 cups all-purpose flour
· 1 teaspoon double-acting baking powder
· 3/4 teaspoon baking soda
· 1/4 teaspoon salt
· 1 1/4 cups sweet cherries in juice -- drained
· 8 tablespoons unsalted butter -- softened
· 3/4 cup sugar
· 1/4 cup honey
· 2 large eggs
· 1/3 cup fresh orange juice

Preheat oven to 350°. Sift the flour, baking powder, baking soda, and salt together into a bowl. In a second bowl, combine the cherries and the nuts. In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light. Add the eggs, one at a time. With mixer at lowest speed, add the flour mixture (reserving 1/4 cup), alternating it with the orange juice. Toss the cherry-nut mixture with the reserved 1/4 cup of flour, and fold it into the batter. Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches. Bake the bread in the center of the oven for 1 hour. Cool the loaf for 15 minutes in the pan; unmold the bread on a rack to cool completely. Wrap the cherry bread loaf in plastic wrap and keep for a day before serving.

Teriyaki Chicken Marinade

This great marinade is enough for 1 or two large chicken breasts. I use one large chicken breast & serve it on top of a bed of lettuce & spinach topped with DeAnn's Oriental Creamy Dressing. Voilà! Dinner for four on only $3.00! Eat it up!

1/4 c Olive Oil

1/2 c Soy Sauce

1/4 c Honey

1/8 c Cider Vinegar

1 t Ground Ginger

1/4 t Granulated Garlic

1. Combine all ingredients in a large plastic bag.
   
2. Marinate chicken 20 to 30 minutes.
   
3. Grill or pan-fry chicken 20 to 30 minutes until done.
   

Oriental Creamy Dressing

3 C. mayonnaise

½ C. shoyu (soy sauce)

¾ C. sugar

1 Tbsp. sesame seed oil

Optional

White pepper to taste

Black sesame seeds

Mix and add some water if needed

Warm Bacon Dressing for Spinach Salad

3 T Balsamic Vinegar
3 T White Vinegar or white wine
3/4 t sugar
1/4 t pepper
1/8 t salt
3 T Olive Oil
1/2 Onion, finely chopped
4 T Real Bacon Bits
1 clove garlic, chopped or pressed

1. Mix vinegars, sugar, pepper, & salt together & set aside.
   
2. Sauté onion & bacon in olive oil until onion is translucent.
   
3. Add garlic & sauté until fragrant.
   
4. Add vinegar mixture to pan, cover & remove from heat.
   
5. Let dressing cool for 10 to 20 minutes.
   
6. Pour over spinach greens mixed with shredded cheese & chopped egg.
   
7. Serve immediately.

Pasta Fagioli Soup

1T olive oil

1 slice bacon

1 onion

1 celery rib

2 carrots, grated

4 garlic cloves

1 tsp oregano

1/2 tsp rosemary

1 28oz can diced tomatoes

32 oz chicken stock

2 c water

1 t salt & pepper

1 c tubular pasta

1 can white beans

1 can kidney beans

1/4 c parsley

Parmesan cheese

Heat oil over moderate heat. Add bacon, onion, celery, carrots, & garlic and cook 4 minutes. Add oregano & rosemary and cook 1 minute. Add tomatoes and stir 1 minute. Add stock, water, salt, pepper & pasta. Bring to a boil. Reduce heat and simmer 10 minutes or until pasta is tender. Stir in beans and parsley. Heat through, then serve with fresh grated parmesan cheese.

Farmer's Market Sauce

This sugarless sauce is doubly sweet if you grow your own produce, but I like to buy mine at the local Farmer's Market.  When making this sauce, it is very important to use ripe, homegrown or locally grown Roma tomatoes to get the appropriate level of fruity sweetness without the addition of sugar that can make the sauce taste candy-like.  Supermarket tomatoes leave you with a flat flavor. Fresh basil & parsley are best, but you can find a great prepared substitute in a tube at most grocery produce sections.

10 Roma tomatoes

2T olive oil

1 red onion

2 cloves garlic, minced or pressed

2 T Balsamic Vinegar

2 T Basil from a tube

OR

a handful of fresh basil coarsely chopped

1 handful fresh parsley (skip this if you don't have fresh parsley)

1/2 c freshly grated Parmesan cheese

cooked whole wheat pasta

1. Bring a large pot of water to a boil
   
2. Fill a large bowl with ice & water
   
3. Plunge tomatoes into boiling water & boil until skin splits
   
4. Remove tomatoes with split skins as they split & plunge into ice water until cool enough to handle
   
5. Remove peels from tomatoes, chop to desired size, & set aside to develop juice
   
6. Heat olive oil in a large pan
   
7. Add onion & cook until slightly translucent
   
8. Add minced or pressed garlic & stir
   
9. Carefully add vinegar, stir, & cook 1 minute
   
10. Stir in basil until incorporated
    
11. Add tomatoes & simmer 10 minutes
    
12. Serve hot over whole wheat pasta or can for a mid-winter treat
    

Don't add meat to this delicious sauce. Instead, serve it as a side dish for any meat. I like to serve it with Parmesean Chicken.

Sweet & Tangy Deviled Eggs

As Easter approaches, we all want to decorate boiled eggs, but what do you do with them when you're done? Give this tasty egg recipe a try!

6 larges Eggs
3 1/2 T Mayo
1 1/2 t Dijon Mustard
3/4 t Dill Relish
1 T Sweet Relish
1 1/2 t Sugar

salt & pepper to taste 

1. Poke a small hole in the larger bottom of each egg
   
2. Place in a large, deep pan & cover with cold water
   
3. Bring water & eggs to a boil
   
4. Remove eggs from heat, cover, & let sit 10-12 minutes
   
5. While eggs sit, combine all other ingredients in a bowl
   
6. Scoop eggs from pan using a slotted spoon & plunge into cold ice water for 5 minutes
   
7. Peel eggs & slice in half lengthwise
   
8. Scoop cooked egg yolks into bowl with mayo mix
   
9. Mash yolks & mix well until smooth
   
10. Pipe mayo mixture back into empty egg shells
    
11. Sprinkle with paprika for color & serve!
    

Hot Cheese Dip

I served this with some of my Beer Batter Quick Bread that I had tossed a bit of rosemary, garlic, & parsley into before cooking.  It was g-r-e-a-t! But we did feel like we needed to go for a little jog afterwards!

2 c shredded jack cheese *see note

1 c mayonnaise

1 clove garlic

2 T Parmesan cheese

1   onion, very finely chopped

1/2 c bacon pieces ( I used the kind you get in a huge bag at Sam's Club.)

1. Pre-heat oven to 350 degrees.
   
2. Mix all ingredients in a 2 quart casserole dish.
   
3. Bake, uncovered, 10 to 15 minutes until everything is warm & bubbly.
   
4. Serve hot with fresh bread.
   

 * I imagine you're all the way down here to find out what kind of cheese I'd like you to use. Well, I wanted to use cheddar, but all I had was mozzarella, so I used that. But I think it would come out well with just about any kind of cheese you have.

Homemade Flour Tortillas

You will be really surprised at the great difference between the homemade variety & the store bought kind. Like fresh bread straight from the oven, these tortillas can easily be consumed with nothing but butter slathered on their warm surface.  The secret, however, to making the perfect tortilla dough is this: use the same measuring cup to measure the flour and the water.  I know it flies in the face of all Martha Stewart cooking etiquette, but it really is essential.

4 c flour

2 t baking powder

1 t salt

3 t lard or shortening

1 1/2 c very hot water (not boiling)

1. Mix flour, baking soda, and salt.
   
2. Work shortening into the flour mix on a countertop or in an electric mixer.
   
3. Add the water a little at a time to allow the flour to absorb it.
   
4. Knead 4 minutes or use the dough hook on your mixer.
   
5. Pinch dough into 10 pieces & roll them into balls.
   
6. Smash balls on a floured surface and roll flat with a rolling pin to about 1/8 inch thick (maybe thinner, but not thicker).
   
7. Grease a griddle or large pan with lard or shortening (like you would a bread pan) then heat to very hot but not quite smoking.
   
8. Lay rolled tortillas on hot griddle and cook for 30 seconds to 1 minute.
   
9. Flip & cook the other side.
   
10. Keep tortillas hot by covering with a warm towel while the rest are cooking.
    

Baked Spaghetti

1 lb hamburger
1/2 onion
1/4 c green pepper (I've never made it with the pepper)

Brown and drain

1 can mushroom soup
1 can tomato soup
1 can water

Add--heat and simmer.

Add 8 oz of cooked spaghetti
Put into baking dish.

Top with cheese.
Bake 350 degrees for 30 min.

Mom's Mexican Casserole

(This is one of my husband's favorites)

3 cups Doritos, crushed
1 pound hamburger
1 small can Pace salsa
I can refried beans
2 cups shredded cheese

1. Preheat oven to 350 degrees
2. Brown Hamburger
3. Mix salsa and beans in a small bowl
4. Layer Doritos in bottom of 9x13 in. pan
5. Layer hamburger
6. Layer Bean mixture
7. Final Layer cheese
8. Bake until cheese is good and melty!

Beer Batter Quick Bread

You can mix up the dry ingredients & give as a gift with a can of beer, or mix it up in your own kitchen for a yummy family treat. When served with Hearty Vegetable Beef Stew from the Mommy, What's For Dinner blog, you end up with nothing less than a great feast for a rainy Midwestern day.

3c self-rising flour (click here if you don't have self-rising flour)
1/2 c sugar
3T melted butter
12 oz beer

1. Pre-heat oven to 350 degrees
2. Combine flour & sugar.
3. Add beer & stir to combine well.
4. Arrange batter evenly in a loaf pan.
5. Pour melted butter over the top.
6. Bake for 50 to 60 minuets until top is brown & yummy looking.

Optional Add Ins
2 T prepared pesto
1 cup finely chopped onions, 1 T grated Parmesan cheese, & 1 t garlic salt
1/2 t each basil, oregano, thyme, & marjoram
1/2 t dried sage & 1 t celery seeds
1 clove garlic, 2 T parsley, 1/2 T dried rosemary

Mexi Mac & Cheese

Serve this quick meal on top of tortilla chips. It makes an excellent "walking taco" and everyone can top it with their favorite Mexican condiments: lettuce, green onions, sour cream, salsa, tomatoes, or even more cheese.

1 box Macaroni & Cheese (7.25 oz)
1 pound Ground Beef
1 packet Taco Seasoning (about 1/3 of the recipe)
1 cup water
Tortilla chips

1. Make Mac & Cheese according to directions on box.
2. Brown ground beef.
3. Mix water & taco seasoning into cooked beef.
4. Arrange tortilla chips on plates & top with mac & cheese and hamburger.
5. Add any desired condiments & enjoy!

Roasted Potato Seasoning Mix

I keep little packets of this stuff on hand for those days when I don't know what to make as a side dish for food. It works equally well alongside deep winter casseroles as it does presented with summer grilled steaks.

1/2 T dried thyme
1/2 t granulated garlic
1/4 t crushed red pepper flakes
1 t coarse salt (about 1/4 to 1/2 t table salt)

To Make Potatoes:

1. Pre-heat oven to 400 degrees.
2. Wash & cube 1 1/2 pounds potatoes (russet, Yukon gold, & sweet potatoes all work equally well).
3. Mix packet with 3 T olive oil & toss potatoes in mix to coat.
4. Spread potatoes in a single layer on a baking sheet & bake 20 minutes.
5. Stir potatoes & bake 20 minutes more.

Cheeseburger Salad

As we round off January & head on to February, I begin to crave the meaty goodness of grilled burgers in the summertime. To help satisfy my craving indoors, I whip up this little treat & try to pretend I'm somewhere warm!
1 clove Garlic
3/4 t Chives
1/4 t Pepper
1 pound Ground Beef, crumbled
1 slice Bacon, crumbled (about 1 t Bacon Bits)
1 T Soy Sauce
1/2 T Vegetable Oil
3/4 t Brown Sugar
1/4 t Balsamic Vinegar

4 oz. Cheddar Cheese, shredded
1 bag Salad Greens
1 Tomato, sliced
1 Red Onion, sliced

Dressing:
3 T Olive Oil
1 T Mayo
1T Ketchup
1t Mustard
1t Pickle Relish

1. Mix dressing ingredients together & refrigerate.
2. Mix together Garlic, chives, pepper, ground beef, & bacon.
3. In a large pan, heat soy sauce, oil, brown sugar, & vinegar.
4. Add meat mixture & brown thoroughly.
5. Top salad greens with meat mixture.
6. Sprinkle with tomatoes, onions, & cheese.
7. Enjoy with refrigerated dressing!

TIP: You could probably make your own croutons by cutting hamburger buns into cubes, brushing with vegetable oil, onion powder, & garlic powder then toasting them in the oven until they are crispy!

This recipe appears on The Exec Moms blog. Click here for more recipes that are so easy you can make them even if you can't make toast!

Tuscan Bean Soup

This is the perfect hearty soup for a cold & dreary afternoon. I'm not totally sure what makes this soup "Tuscan," but when I tasted it, it reminded me of the kind of thing they would serve at Olive Garden. It was really good, but it should definitely be served with a savory bread of some sort. Perhaps breadsticks or toasted slices of Pesto Bread.

1 leek, white & light green parts only, sliced lengthwise & chopped
1/2 onion, chopped or sliced
1 carrot, chopped into chunky bits
1 celery stalk, chopped
2 cloves garlic, chopped or pressed
1/4 c olive oil
4 c beef or vegetable broth
4 c water
2 c prepared beans (any kind you like)
1 can tomatoes, drained (14.5 oz can)
1 T balsamic vinegar

1. Saute leek, onion, carrot, & celery in olive oil until tender (about 5 minutes).
2. Add garlic & stir just until garlic is fragrant
3. Add broth & water, cover, & boil lightly until reduced by half (about 30 minutes)
4. Stir in tomatoes & beans, simmering until warmed through.
5. Stir in vinegar & serve immediately.

Pesto Bread

I have now lost the original recipe for this, but that is okay. It called for a lengthy process that included stuffing the bread with a fresh pesto sauce. We all know now that I do not have the patience for stuff like that, so I throw it all in one bowl & let it be easy! This would be the perfect accompaniment to the Tuscan Bean Soup, but I know my parents ate the whole loaf hot from the oven & slathered with butter!

5 cups all-purpose flour (or half wheat & half regular)
2 1/2 t active dry or bread machine yeast
2 T sugar
2 t salt
2 c hot tap water
3 T olive oil
2 T dried basil or 1/4 c fresh chopped basil
1/3 c Parmesan cheese, grated
1 clove garlic

1. Turn on oven light.
2. In a stand mixer fitted with a flat beater, mix half of the flour with the yeast, sugar, & salt.
3. Add the water, olive oil, basil, cheese, & garlic.
4. Mix, adding more flour 1/4 cup at a time, until the dough forms a shaggy mass.
5. Remove flat beater & attach dough hook.
6. Knead dough with dough hook about 8 minutes, adding remaining flour when dough becomes sticky (this dough will remain sticky).
7. Cover mixer bowl & place in oven until dough doubles in bulk (about 20 minutes).
8. Punch dough down, divide in half, shape into loaves, & place in greased loaf pans.
9. Cover pans & place in oven to rise until dough reaches toe top of the pan (20 to 40 minutes).
10. Remove covering from pans & heat oven to 375○.
11. Bake loaves 40 to 50 minutes.
12. Let cool in pans about 10 minutes.

Whole Wheat Bread

This is my mom's recipe. I have fond memories of coming home after school, smelling this bread and eating a warm slice with butter and honey.

1. In 1/2 c warm water sprinkle 2T yeast and a little brown sugar. Set aside.
2. Blend 5c hot water & 7c whole wheat flour
3. Add 2/3 c oil
2T salt
1 c powdered milk
2/3 c brown sugar (or honey)
1 egg
4. Add yeast mixture.
5. Add 5-6 c whole wheat or white flour.
6. Mix on low for 10 minutes (add more flour if necessary)
7. Put in greased bowl and let raise for 2 hours.
8. Form into loaves (I usually do 5).
9. Let raise for about 30 minutes (not over tops of pans).
10. Bake at 350 degrees for 40 minutes.

Erik's Saucy Meatballs

Erik is my sister's husband, but this recipe actually comes from his mother. I thought that "Treva's Husband's Mom's Saucy Meatballs" was a little long! I haven't made it yet, but Treva assures me that it is really yummy!

1 bag frozen meatballs (microwave)
1 26 oz jar Spaghetti sauce
2 cups your favorite shredded cheese
1 or 2 (12 oz) packages Refrigerated buttermilk biscuits
Oregano & garlic powder for sprinkling

1. Pre-heat per biscuit instructions (400 degrees)
2. Cook meatballs in microwave according to directions
3. While meatballs are cooking, quarter biscuits
4. Put meatballs in a 9 x 13 baking dish
5. Pour sauce over meatballs
6. Layer cheese with the biscuit quarters
7. Sprinkle biscuits with oregano & garlic powder
8. Bake per biscuit instructions or until biscuits on top are golden brown

Andrea's Favorite Pasta

1 T olive oil
8 oz frozen sausage
1 garlic clove
1/4 t sage
1/3 t thyme
Other seasonings to taste
2 (14.5 oz) can diced tomatoes
1 lb cooked penne pasta
1 c heavy cream
Parmesan cheese

Heat oil; cook sausage. Add spices, cook 1 min. Add tomatoes. Reduce heat, simmer 20 minutes. Add cream to sauce. Simmer until thickened. Salt and pepper to taste. Add 2/3 c pasta water and pasta. Heat through. Top with Parmesan cheese.

Pizza Casserole

So, I published this recipe previously, but this one is slightly different...and improved. I have omitted the brown sugar in favor of oregano as my sister suggested. I also have started serving it on top of pene pasta so I can call it Dinner instead of just being a snack. You could even make this a Supreme Pizza Casserole by adding mushrooms, olives, and green peppers!

1 pound ground beef
4 cloves garlic - chopped
1 onion - chopped
1/2 t salt
1/2 t sage
1/4 t oregano
1/4 t pepper
dash ginger
dash ground anise

4 oz pepperoni - chopped
1 14 oz can petite diced tomatoes - drained
1 c shredded mozzarella
1 box penne pasta, prepared

1. Brown beef with the garlic, onion, salt, sage, oregano, pepper, ginger, & anise
2. Add the chopped pepperoni to the pan & heat through
3. Place pasta in a baking dish & top with the meat mix & tomatoes then the cheese
4. Pop in the oven until the cheese is brown & melty

Bread Dipping Oil

I made frozen bread dough for many people for Christmas & everyone has thoroughly enjoyed it! This dipping oil can be used instead of butter to enhance the flavor of any bread. I'm not sure how long it keeps, though...there's never been any leftover!

1/2 c olive oil
1/4 to 1 t crushed red pepper
1 t black pepper
1 t dried oregano
1 t dried rosemary
1 t dried basil
1 t parsley flakes
1 t granulated garlic
1 t minced garlic or 1 1/2 t garlic salt
1 t coarse salt (omit if using garlic salt)

1. Heat all ingredients in a small saucepan over medium heat until very hot but not bubbly.
2. Use hot or let cool (oil will have changed to a greenish color).

Restaurant-Style Chicken Strips

This simple recipe was so yummy that we felt like we had gone out to eat! Don't worry about the coconut - you really can't even tell it's there - but you do need it for this one.

1 stick butter, melted
1 t paprika
1/2 t cayenne pepper
1 pkg Ritz crackers (just a single sleeve)
1/2 c shredded coconut (I use sweetened kind since it's easier to find)
1 1/2 lbs. chicken, sliced into strips

Pre-heat oven to 400 degrees

1. Mix butter, paprika, & cayenne pepper together.
2. Process crackers & coconut in a food processor or blender until very finely chopped.
3. Dip chicken in butter (you should mix it again to get the spices to combine) then coat with the cracker mix.
4. Arrange on a broiler pan or wire rack.
5. Bake 25 to 30 minutes until golden brown & crispy.
6. Serve hot with Sweet & Tangy Honey Mustard Dip.

Sweet & Tangy Honey Mustard Dip

Use the resaurant-style dip as a condiment for hot dogs & chicken or add a little more oil & use as a salad dressing!

1/2 c mayo or miracle whip
1/8 c dijon mustard
1/8 c vegetable, olive, or dressing oil
1/8 c honey
1/8 t garlic granules
1/8 t paprika

Stuffed Bread Braid

I made this with pepperoni & mozzarella cheese then sprinkled a little Parmesan on top. It was a hit & done in under an hour!

3-1/4 c all-purpose white flour
1 T white sugar
1 teaspoon salt
2 1/2 t Rapid Rise yeast (1 package)
1 c warm water
1 T butter, melted
1/4 c Pizza or Spaghetti Sauce
8 oz. Pepperoni, italian sausage, or any other combination of meat you would like
4 oz. shredded mozzarella
1 egg, beaten
1/2 t garlic salt
1 T shredded Parmesan

1. Pre-heat your oven to the lowest temperature possible then turn off & crack door.
2. In a stand mixer, mix 2-1/4 cups of the flour with the sugar, salt, and yeast.
3. Attach the flat mixing blade & stir in the warm water and margarine.
4. Mix in only enough of the remaining 1 cup flour to make a soft dough.
5. Attach dough hook and knead for 4 minutes.
6. On a greased baking sheet, roll or press the dough to a rectangle of 10 inches by 14 inches.
7. Spread sauce down the center third of the dough.
8. Top with a layer of pepperoni and cheese.
9. Make slices in the dough from the filling to the dough edges at 1-inch intervals.
10. Fold the dough strips at an angle over the filling, alternating sides for a braided look.
11. Brush the top with the egg white and sprinkle with the garlic salt & Parmesan cheese.
12. Place loaf in warmed oven 15 minutes.
13. Remove dough from oven & preheat the oven to 400 degrees.
14. Bake for 18-25 minutes or until done.
15. Cool slightly before serving.
16. Serve slices with more spaghetti sauce for dipping.

Chicken Stir-Fry

I recently discovered that the secret to chicken stir-fry without the rubber chicken taste is an easy pre-marinade to tenderize the chicken. Give this one a try & make yourself a believer!

2 chicken breast, thinly sliced (its easier to cut when partially frozen)
1 t baking soda
1 t corn starch
1 t white wine or vinegar
2 t olive oil
2 T chopped chives
1/4 c soy sauce
1/4 c white wine or vinegar
2 T brown sugar
1/8 t ground ginger
2 cloves garlic
1 pkg frozen stir-fry veggies (14 oz.)

1. Mix baking soda, corn starch, & wine together.


2. Add sliced chicken to baking soda & mix to coat.


3. Mix the oil, chives, soy sauce, wine, brown sugar, ginger, & garlic together.


4. Rinse the chicken well & toss in oil mixture.


5. Refrigerate 15 minutes.


6. Heat oil in a large pan.


7. Add chicken to pan reserving sauce.


8. Cook until chicken until nearly done then add frozen veggies & remaining sauce.


9. Bring mixture to a simmer, cover, & cook 4 to 6 minutes.


10. Serve over wheat berries or white rice.

Happy New Year!

Spaghetti Sauce

One of the easiest meals to make is spaghetti, but what do you do when you don't have any sauce? Use this recipe to whip up a super quick version of the best store sauce you can find! This recipe ends up pretty chunky, but you can stick it in the blender & puree it to whatever consistency you like. It also makes a great marinara dip!

1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, chopped
2 (14 ounce) can tomatoes (I like petite diced tomatoes)
1 T sugar
1/2 T dried basil
1/4 t dried oregano
1 T dried parsley
1 Bay leaf

1. Saute the onion, garlic, & bell pepper until the onion is soft & translucent.
2. Add in the rest of the ingredients & simmer 30 minutes.
3. Remove bay leaf, puree to desired consistency, & serve over hot noodles!

Merry Christmas!

Mom's Sugar Cookies (Cookies for Santa)

My Mom used to make these with us for Santa. We got to cut the cookies out & decorate them with an easy powdered sugar frosting. As I recall, Santa liked them very much! As an alternative to rolling the dough out, you can roll it into a log shape in parchment or waxed paper, refrigerate it, an the slice it into cookies!

1 c softened butter (2 sticks)
1 1/2 c powdered sugar
1 egg
1t almond extract
1t vanilla extract
1 t baking soda
2 1/2 c flour

1. Mix flour & baking soda well & set aside.
2. Cream butter & sugar well.
3. Add egg, almond, & vanilla extract to creamed butter.
4. Fold in flour mixture.
5. Refrigerate dough for 2 hours then roll out to about 1/4 inch & cut cookies.
6. Bake at 350 degrees for 8 to 10 minutes.
7. Decorate & enjoy!

Baked Apple Dumplings

This is a great Christmas Eve treat for the kids. Use a variety of apple that you like, just make sure they aren't too big or they won't fit in the pastry crust. We prefer Gala or Jonagold, but just about anything with lots of flavor will do well. Serve the apples hot from the oven with a scoop of vanilla ice cream. Yummy!

1 sheet Puff Pastry
4 medium apples, cored & peeled
1/2 c raisins, dried plums, or other dried chewy fruit snipped into raisin-sized pieces
1/8 c Brown Sugar
1/2 t Cinnamon
1/4 t Nutmeg

1. Pre-Heat oven to 400 degrees.
2. Mix raisins, brown sugar, cinnamon, & nutmeg together in a small bowl.
3. Unroll the puff pastry & slice into four pieces.
4. Place an apple in the center of each piece.
5. Spoon 1/4 of of the raisin mixture into the center of each apple.
6. Moisten the edges of the pastry with water & fold the edges over the apples.
7. Place dumplings in a baking dish & bake for about 40 to 45 minutes.
8. Serve hot with ice cream.

Caramel Sauce

This homemade sauce is a great topper for ice cream, crepes, or baked apples.

1/2 c Brown Sugar
1 T Cornstarch
1/4 c Water (I use apple juice or cider when it's going on apples)
1/3 c Cream (you can also use half & half or milk, but cream is really best)
1/8 c White Corn Syrup
1 T Butter
1/2 t Vanilla extract

1. In a pan on medium heat, mix brown sugar & cornstarch until homogeneous.
2. Slowly add the water or cider, cream, & corn syrup.
3. Cook, stirring constantly, until mixture starts to bubble.
4. Continue cooking & stirring for about 2 minutes.
5. Remove pan from heat & stir in the butter & vanilla until completely incorporated.
6. Serve warm or let cool.

Brie en Croute

This melty cheese treat is a yummy appetizer at any party! Puff pastry can be found in your frozen foods section, but it's not usually with the sweet rolls like you might think. it comes in boxes of two, but this recipe only uses one. Check out the blog tomorrow for a yummy recipe to use the other one on!

1 sheet Puff Pastry
1 round Brie cheese (8 oz)
1/4 c Peach Preserves
1/8 t ground Ginger
2 T dried Cranberries
2 T Pecans, chopped
2 T Brown Sugar
1 large Egg, beaten
1 T Heavy Cream

1. Pre-heat oven to 375 degrees.
2. Defrost puff pastry according to package directions & unroll.
3. Finely chop the cranberries & pecans then mix with brown sugar.
4. Cut top & bottom rind off cheese.
5. Press one side of cheese into the cranberry mixture.
6. Sprinkle the rest of the cranberry mixture onto the puff pastry.
7. Place the cheese, cranberry side down, onto the center of the pastry.
8. Top cheese with the Peach Preserves & sprinkle with ground ginger.
9. Gather up the edges of the brie, pressing around the brie and gather at the top.
10. Gently squeeze together the excess dough and tie together with a piece of kitchen twine (or do like I do & just stick it together as best as you can).
11. Mix the egg & cream together & brush over the top and sides of the pastry.
12. Bake on a cookie sheet or baking stone for 20 minutes until the pastry is golden brown & flaky.
13. Slice & serve hot with crackers!

Garlic Onion Dip

2 t dry Chives
1 1/2 t granulated Garlic
1 t dry, minced Onion
1/2 t Celery Salt
1/8 t Black Pepper

Dip Directions:

1. Combine packet with 1 cup sour cream.
2. Chill for 20 to 30 minutes.
3. Serve with cheese & crackers.

Fiesta Fun Dip Mix (single)

1 T onion
2 t salt
2 t red pepper
2 t paprika
2 t garlic
2 t parsley
1 t cumin

Dip Directions:
Mix contents of package (about 4 tablespoons or a quarter cup) with one cup mayo & one cup sour cream.

Fiesta Fun Seasoning Mix (bulk)

This recipe will make almost two cup of Fiesta Mix! In case you like to use it as a seasoning the way my sister does.

To make a whole container of this stuff, use the following recipe.
1/2 cup onion
1/3 cup salt
1/3 cup red pepper
1/4 cup paprika
1/4 cup garlic
1/4 cup parsley
1/8 cup cumin

Veggie Herb Dip

2 T dry Parsley

2 T dry Chives or dry Green Onions

2 T Dry Dill Weed

1/4 t granulated Garlic



Dip Directions:

1. Combine package with 1 & 1/2 cups sour cream.
2. Refrigerate 20 to 30 minutes.
3. Serve with fresh veggies.

Bacon Dip Mix

This makes a single little packet of dip mix that you can attach instructions to & give as a gift.

2 T Bacon Flavored Bits (the kind that doesn't have to be refrigerated)
2 T dry Minced Onion
2 t Beef Bouillon (again, the kind that doesn't need refrigeration)
1/4 t garlic granules

1. Pulverize the bacon bits & onion to powder.
2. Mix powder with the beef & garlic granules.

Dip Directions:

1. Mix packet with 1 cup mayo & 1 cup sour cream.
2. Refrigerate 20 to 30 minutes to develop flavor.
3. Serve with crackers or veggies.

Mild Cilantro Dip

This recipe makes a single packet that can be given as a gift.

1 T dried Red & Green Bell Peppers, chopped
1 1/2 t dry, minced Cilantro
1/2 t Garilic Powder

Dip Directions:

1. Combine package contents with 1/2 pound of cream cheese & 1/2 cup of cour cream.
2. Serve with chips or veggies.

Pizza Seasoning

1 t granulated Garlic
6 t minced, dried Onion
1 1/2 t Salt
1 1/2 t Sage leaf
3/4 t Brown Sugar
3/4 t Black Pepper
1/4 t ground Ginger
1/4 t ground Anise

Pizza Casserole Directions:

1. Brown 1 pound ground beef with 3 tablespoons seasoning mix.
2. Add 4 ounces chopped pepperoni to pan & heat through.
3. Pour ground beef mix into a baking dish 7 top with 1 can petite diced tomatoes & 1 cup shredded mozzarella.
4. Bake at 350 degrees until cheese melts.
5. Serve on toasted bread or crackers.

AFTERTHOUGHT-- My sister thought this was good, but says it needs some oregano. I don't know how much, but I would trust her if I were you. I layered this over pre-cooked penne & left it for her to feed my kids when she was sitting for me. They all loved it!

Lemon Herb Seasoning

4 T Basil
4 t granulated Garlic
2 t minced Rosemary
2 t fresh lemon peel (1 t dried lemon peel)
1/2 t Black Pepper
8 t Cornstarch

Directions:

1. Quickly sear 4 chicken breasts in 1 tablespoon olive oil.
2. Mix 2 teaspoons lemon juice with 1/4 cup water & pour over chicken.
3. Simmer until chicken is done (10-20 min)

Stuffing Seasoning

1 T Ground Sage
1 T Chicken Bouillon Granules
3 T Dried Celery
2 T Dried, minced onions
2 T dried Parsley
1/4 T Black Pepper

Stuffing Directions:

In a medium saucepan, combine 1 1/4 cups water, 3 tablespoons butter, and 3 tablespoons stuffing seasoning
Simmer 5 minutes on medium heat.
Stir in 4 cups bread cubes & cook 1 to 2 minutes until liquid is absorbed
Cover & remove from heat. Let stand 5 minutes.

Taco Seasoning

I swear this taco seasoning ends up tasting just like that Taco Bell one you can get in packets at the grocery, but it will cost you loads less!

Isn't it pretty all layered like that?

2 T Chili Powder
2 T Paprika
1 T cumin
1 T Garlic Powder
1 T Onion Powder
1/4 t Cayenne Pepper
1 T Cornstarch

This is what it looks like once it's all mixed up.
Not as pretty, but oh so yummy!

To Make Taco Meat:

1. Brown 1 pound of ground beef until well-done.
2. Add 3 T seasoning mix & 1 cup water.
3. Simmer seven minutes or until thickened.
4. Serve with tortilla shells, shredded cheese, beans, & lettuce.

Southwest Seasoning

This recipe makes about 1/2 cup of seasoning mix or enough for two meals.

2 T Chili Powder
2T Paprika
1 T salt
1 T Oregano
1 T Brown Sugar
1 T Crushed Coriander
2 t Cumin
1 t Black Pepper
1 t Cayenne Pepper
1 t Crushed Red Pepper

Quesadilla Directions:

1. Mix 1/4 cup of this seasoning mix with one shredded breast of chicken (or one 14 ounce can of chunk chicken)
2. Stuff into folded fajita style tortillas & top with shredded cheddar.
3. Grill until melty.

*Flavor Favorite - add a can of beans and a can of chopped green chilies to the mix to make a full meal!*

Chicken Fajita Soup Directions:

1. Saute a chopped onion in butter until translucent.
2. Add one can chopped chilies, one shredded breast of chicken (or one 14 ounce can of chunk chicken) & 1/4 cup of seasoning mix.
3. Stir in 6 cups of chicken broth, one chopped celery stalk, & one chopped carrot.
4. Simmer 20 minutes & serve with tortilla chips.

What's Cooking This Week

Can you even believe that we only have two shopping weekends left before Christmas? Not that any of you will need it since I know you all are making this week's delicious recipes for everyone you know. Just don't make too much, I'm handing this stuff out, too!

This week I am focusing on seasoning mixes. You know, that great stuff you see in little packages or jars for $3 to $7 each? Now you can mix it up at home on the cheap. Or do like I'm doing, package it in little bags with printed instructions on them & give it as a gourmet gift. Dinner Babe gourmet, that is.

Monday starts the week out with Southwest Seasoning mix. This is the stuff that I use to make my fajita quesadillas and fajita soup.

Tuesday has us mixing up a Taco Seasoning that rivals what you can get at the store & beats Taco Bell hands down!

Wednesday we are cooking up a traditional sage Stuffing Mix that takes Stove Top by storm.

Thursday we'll introduce my experimental Lemon Herb Mix. It should come out like Devin's Lemon Herb Chicken recipe only faster. You'll have to let me know how you like it.

Friday we round out the week with a Pizza Seasoning mix. Great for whipping up a quick pizza casserole or adding a little Italian zip to store-bought sauces.

Lemon Poppyseed Poundcake

You can completely cook this then freeze it for gift giving or just mix up the dry ingredients & attach a tag on how to finish the bread. You may alo be able to freeze the prepared batter & cook later, but i haven't tried that yet.

3 T milk
3 large eggs
1 1/2 t vanilla
1 1/4 c all-purpose flour
3 T cornstarch
3/4 c sugar
3/4 t baking powder
1/4 t salt (omit if using salted butter)
1 T packed grated lemon zest
3 T poppy seeds
13 T butter, softened

1/4 c Lemon Juice
1/4 c Sugar

1. Pre-heat oven to 350 degrees
2. Mix milk, eggs, & vanilla together then set aside.
3. Sift the flour, cornstarch, sugar, & salt together twice.
4. Mix the lemon zest & poppy seeds into the dry mixture.
5. Add half of the butter & half of the egg mixture to the dry mix.
6. Mix on low speed for 30 seconds to combine then mix on medium speed for 1 minute.
7. Add half of the remaining butter & egg mixture then beat for 20 seconds on medium speed.
8. Add the remaining butter & egg mixture & beat for 20 seconds on medium speed.
9. Pour batter into the prepared bread pan until it is 1 inch from the top of the pan.
10. Bake 65 to 75 minutes until well browned & a toothpick inserted in the center comes out clean. (Cover bread with foil about halfway through cooking to prevent over browning.)
11. Combine lemon juice & sugar in a saucepan & heat until sugar is dissolved.
12. Poke holes in the warm bread & pour lemon sauce over the bread.
13. Let cool, dust with powdered sugar, & enjoy!

Frozen Wheat Bread

When I make bread, I mix up two loaves & freeze one. The frozen dough became a hit when my freezer was overstocked & I had to give some away. Now that's all anyone wants for Christmas. I'm freezing it in aluminum bread pans & handing it out this year!

This recipe makes two loaves.

1 3/4 c warm water (140 degrees)
1 1/2 T butter, softened
1/3 c brown sugar
3 c wheat flour
1 c all-purpose flour
3 t rapid rise or breadmaker yeast

1. Warm your bowl with hot water & dry.
2. Add first three ingredients & mix well.
3. Mix flours & yeast together.
4. Add flour mix one cup at a time mixing & kneading between additions until smooth & elastic dough forms.
5. Shape dough into a ball & plop into a greased bowl, turning once to grease the top.
6. Let rise in your oven with the light on until double in size (about 45 min).
7. Remove dough, punch down, shape, & put in greased loaf pans.
8. Pop loaf pans into the freezer for about two hours or until dough is firm.
9. Remove from freezer & wrap tightly with plastic wrap or vacuum seal (you don't have to take it out of the pan, but you can if you want to).
10. Put the dough back in the freezer. It will keep for as much a 6 months if tightly wrapped.

To Cook

1. Let dough thaw in the oven or on the counter for 8 to 10 hours or overnight.
2. Pre-heat oven to 375 degrees with the bread inside.
3. Bake 50 to 60 minutes until bread is golden brown.
4. Remove bread from pan & let cool or serve it piping hot.

*Cook's Tip: Store bread in a plastic bag or airtight container for a soft crust or just on the countertop for a harder crust.*

Homemade Pasta

This is a great treat & lets you add any kind of flavoring that you want! I make mine in my KitchenAid mixer, but Mario Battalli just mixes it right on the countertop.
This makes a great gift when dried & packaged in a nice little wine bag along with jar of homemade sauce.

2 large eggs
2 c all-purpose flour (or 1 cup whole wheat flour & 1 cup all-purpose)

1. Add eggs to mixing bowl & beat briefly with flat beater attachment.
2. Add half of the flour & mix until incorporated.
3. Remove flat beater & attach kneading hook.
4. Add remaining flour & knead until fully incorporated (this may take a few minutes).
Dough should not stick to the sides of the bowl. It should resemble very stiff bread dough.
If dough is too crumbly, add a bit of water or oil. If it is too sticky, add a little more flour.

5. Cut dough into two or four pieces & roll out on a floured surface until about a thick as a pie crust.
6. Flour top surface of dough & loosely roll it up to make a "log."
7. Cut the "log" into thick or thin as slices, whichever you prefer, unroll & lay flat.
8. Cook immediately in boiling water or dry in 150 degree oven for 24 hours (my oven stays about that hot if I just leave the light on).

*Cook's Note: I also like to add little things like a dash of oregano or a bit of tomato paste & garlic. Then I just top the cooked pasta with a bit of olive oil & a sprinkle of parmesan cheese. Once you master this recipe (it's easy), you can figure out how to add all kinds of extras!*

Beer Bread

This yummy treat can be mixed up in no time, or boxed up & given as a gift!

3 c all-purpose flour
4 1/2 t baking powder
1 1/2 t salt
1/2 c sugar
12 oz beer
3 T melted butter

1. Pre-heat oven to 350 degrees.
2. Mix the flour, baking powder, salt, & sugar.
3. Add the beer & mix well.
4. Pour batter into a greased 9x5 loaf pan.
5. Pour butter evenly over the top of the mixture.
6. Bake 50-60 minutes until the top is golden brown & a toothpick inserted in the center comes out clean.

Granola Cereal

2 c regular Quaker Oats
1/2 c sweetened, flake coconut
1/2 c nuts, coarsely chopped (I like pecans, but use what you like or leave them out)
1/2 c pure maple syrup (you could use honey, but I don't like it as much.)
1/3 c olive oil

1. Pre-heat oven to 300 degrees
2. Combine everything except the oil & syrup, then mix well until it is homogeneous.
3. Mix the honey & oil together then pour over the dry mix; stir well to coat.
4. Pour evenly into your biggest pan (13x9 is fine) & bake for 30-35 min stirring about halfway through.
5. Remove from oven & *immediately* pour out onto parchment paper or greased foil & let cool.
6. Let cool, break into clumps, & store. This mix should keep for about 2 weeks (if it isn't eaten in the first day!)

*Cook's Note: It's really important to get the mixture out of your pan while it is hot. Otherwise it forms a hard, concrete-like substance that has to be carefully chipped from your pan because the cooked syrup forms an impenetrable, water-proof seal.*

The Week in Cooking

Welcome to Sunday! I know it has been a week or so since my last recipe post, but as I promised, I have collected up gift-giving recipes for the month of December.

I will start this week out on Monday with a great recipe for Granola Cereal. My kids just go gaga over this stuff & one recipe doesn't even last for two days!

Tuesday finds us preparing a delicious beer bread. You can mix up all of the dry ingredients, & attach a tag describing how to finish it. It's best made with regular, not light beer, but I make it with what I have on hand, as usual.

On Wednesday we prepare homemade pasta. It's not as hard as you think! Once you master the basic idea, you can mix this stuff up without a recipe at all.

Thursday we prepare frozen wheat bread for gift giving. If you've never been sure about how to freeze bread dough to be cooked later, today's the day you'll learn how. I was a bit skeptical myself, but it turns out really well!

We finish up the week on Friday by making a delicious, fine textured poundcake. I have adapted the recipe so that you can use regular flour instead of the cake flour that is usually called for. This one can get a bit involved, but it turns out great & it just super for giving fresh. I make it as a "dessert" and the whole loaf disappears in no time!

I look forward to hearing what you think about these recipes. I plan on handing this stuff out as gifts this year rather than trying to purchase something special for everyone.

Next week I think I will focus on spice mixes. I might even do two weeks of that since I have so many recipes!