Shredded Teriyaki Chicken with Jasmine Rice

You will need:

  • 1 lb. package of chicken strips
  • 1 cup chicken broth
  • 1/2 cup teriyaki sauce
  • 1/3 cup brown sugar (packed)
  • 3 tsp. of minced garlic
  • sprinkle of salt, pepper, garlic powder
  • cooked jasmine rice (about 4-6 servings) or your preference of rice

Grease slow cooker with oil, wash chicken strips and place in slow cooker, sprinkle chicken with salt, pepper and garlic powder.  In medium bowl mix together broth, teriyaki sauce, brown sugar and garlic. Pour over chicken. Cook on low 6 hours, or high for 4 to 4 1/2 hours. When chicken is done, shred it in the slow cooker with two forks, stir shredded chicken, mixing it well with the sauce that's in the slow cooker. You can set the slow cooker on the serve setting now, until ready to eat. 
Spoon shredded chicken over cooked Jasmine rice. 

I like to serve this with a side of stir fry vegetables. 



Oven Roasted Potatoes

You will need:

  • 4 medium potatoes (peeled and cut into cubes, I used russet potatoes) 
  • 2 tsp. minced garlic
  • 1 Tbsp. dried chives
  • 1/4 tsp. black pepper
  • 2 tsp. salt
  • 2 Tbsp. canola oil (or other oil of your choice) 
Preheat oven to 400 degrees, grease a 13" x 9" sheet pan, mix all of the above ingredients together in a large bowl, spread it evenly on the pan, turn the potatoes with a spatula every 15 minutes or so, cook until golden brown and tender about 40-45 minutes or so. For softer potatoes cook less time, for crisper ones cook a little longer. After they are cooked sprinkle with more salt, pepper and chives or other favorite seasonings to taste, if desired. Serves 4.



Italian Cream Cheese Cake...

For the Cake you will need:

  • 1/2 cup butter or margarine softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 cup buttermilk 
  • 1 tsp. vanilla extract
  • 3 1/2 oz. of flaked coconut 
  • 1 cup chopped pecans

Beat softened butter and shortening in a medium bowl with an electric mixer on medium speed, (I usually mash them together with the back of a spoon before I beat with the mixer), gradually add sugar, beat well. Add eggs, one at a time, beating after each, In another bowl combine flour and baking soda, then add to creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix after each addition. Stir in vanilla, coconut and pecans. Pour batter into 3 greased and floured 9 inch round cake pans. Bake 350 degrees for 20-25 minutes or until a wooden pick comes out clean when inserted in the cake. Cool in pans 10 minutes. Remove and let cool completely on wire racks. 

For the Cream Cheese Frosting you will need: 
  • 1/3 cup butter or margarine softened  (to soften, I just leave it out on the counter about an hour or two until it's softened enough to mix, same with the cream cheese below) 
  • 1 (8 oz.) pkg. of cream cheese softened
  • 1 (3 oz.) pkg. of cream cheese softened
  •  6 1/2 cups sifted powdered sugar
  • 1 1/2 tsp. vanilla extract

Cream butter and cream cheese together with the back of a spoon until it's mixed together, stir until   creamy and mixed well, gradually add sugar a little at the time, beat with mixer until smooth, add vanilla extract and beat until blended.  If desired, you can add a touch of milk if  want the frosting less thick or you can add more powdered sugar if you want it thicker. Add either for desired consistency. 
Frost your cake. 



Red Potatoes with White Sauce and Chives...

You will need:

  • New (Red) Potatoes Unpeeled, I used 6 medium size potatoes to feed 4 to 5 people (use the amount of potatoes you think you'd need for the number of people you will be serving and adjust the white sauce measurements accordingly) 
  • 5 Heaping Tbsp. of  Flour
  • Stick of Butter
  • 1/2 Cup of Milk (plus a little more)
  • Chives (dried or fresh) 
  • 1 tsp salt
  • Pepper (to taste) and More Salt (to taste)
Wash and scrub potatoes, cut them into 1 inch pieces or so, add 1 tsp.of salt to a medium sized pot, add potatoes, cover potatoes with water. Bring to a boil and cook until fork tender about 12-15 minutes. Drain and set aside. 

In the same pot you used for cooking potatoes, melt a stick of butter over med-high heat, add 5 heaping Tbsp. of flour and whisk, add 1/2 cup of milk, keep stirring, until smooth, as it thickens you can add more milk or a little bit of water as necessary until it is the desired consistency and thickness. Add salt and pepper to taste, and desired amount of chives (I just sprinkle it in until it looks about like the amount in the above photo)

Return potatoes to the pot of sauce and stir. Add more salt pepper and chives if needed. 



Po-Man Oven S'mores.....

You will need:

  • Saltine Crackers
  • Peanut Butter
  • Marshmallows
Spread peanut butter on the crackers, top with marshmallow, place in a preheated oven broil until golden brown on tops....don't turn your back on these, they will get brown fast!

Let cool slightly

Have you ever made these before? I didn't know what to call them, but Po-Man S'mores sounded good, so I went with it! I grew up eating these, mama fixed them all the time.  I was surprised to find out that many people I know have never had these! They are delicious!  


Homemade Beefy Mac and Cheese Skillet

You will need:

  • 1 Pound Ground Beef
  • About 1/4 Cup Green Onion (washed and chopped include the bottom white part)
  • Garlic Powder, Salt and Pepper to Taste
  • 1 Reg. Sized Can Tomato Soup
  • 1/4 Cup Water
  • 1 Tbsp. Worcestershire Sauce
  • 1/2 to 1 Cup Grated Colby Jack Cheese
  • 1 Cup Uncooked Elbow Macaroni Pasta (that's been cooked according to package directions and drained)

Brown meat on medium high in a large skillet with green onion, sprinkled garlic powder, salt and pepper. Once meat is brown, drain and return to skillet. Stir in soup, water worcestershire sauce, and cooked pasta. Cover and bring to a boil and then reduce heat and simmer about 20-30 minutes, stirring frequently. Just before serving top with grated cheese and cover until melted stir and serve.

Serve with a salad or green beans and cheddar biscuits.
Serves about 4-6 people


Sweet Green Beans with Green Onion and Garlic

This is a two step cooking process

First You will need:
Fresh Cut Green Beans about 2 to 2 1/2 lbs. (washed and ends trimmed).  
Water with tsp.salt (enough water to cover beans in pot) 

Place beans in pot of salted boiling water and boil about 8 minutes until slightly softened.

Drain in colander

Now you will need:

  • 1  Tbsp. Oil
  • 1/4 Cup Green Onion Chopped
  • 1 Garlic Clove Chopped
  • 1 tsp. Oyster Sauce
  • 1 tsp. Soy Sauce
  • 4 Tbsp. Water 
  • 1 Tbsp. Sugar 

Place oil in a skillet on medium high for about 1 minute, add green onions and garlic clove, cook on med-high heat about 1-2 minutes stirring frequently. Add green beans and stir, then add oyster sauce, soy sauce, water and sugar cook covered on med-high heat about 10 minutes or until desired tenderness, (I like my beans tender with a slight crispness). Be sure to stir frequently. Add salt to taste.  

Tip: More or less sugar, garlic or green onion can be adjusted to suit your taste. 

Serving Size: Serves about 4-5 people

Easy Sweet Carrots

  • 2 lbs. Carrots Chopped
  • 1/2 cup Brown Sugar
  • 1/2 tsp. Salt
  • Enough water to cover carrots in pot

Put carrots in a pot,cover with water add the brown sugar and salt, bring to a rolling boil on high heat, then reduce the heat to med-high heat, cook until tender about 30 minutes to an hour. (I like mine tender, not crisp). Once carrots are the desired tenderness turn temp to low and simmer until ready to eat. Check and stir occasionally, some of the water will cook out, add more water as needed while cooking. Strain with a slotted spoon to serve.

Tip: The longer these simmer the better, they will become sweeter as they sit, and taste more flavorful and sweet the next day. More or less sugar can be added according to your taste.  

Serving Size: Serves about 6

P.S. You can add cinnamon to taste if desired


Chocolate Chip Cookies

For this recipe you will need:
  • 2 1/4 cups all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 sticks softened butter or margarine
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2 cups semi-sweet chocolate chips
  • 1/4 cup pecans
Preheat oven 375 degrees, Combine flour, baking soda, and salt, in a small bowl and set aside. Mix butter, sugars, and vanilla extract in large bowl until creamy. Add eggs and beat well. Gradually add in the flour mixture, mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake 9-11 minutes or until golden brown.


Peach Cobbler

For this recipe you will need:
  • 1 cup sugar
  • 1 cup self rising flour
  • 1 cup milk
  • 1 stick melted butter
  • 1 large can of sliced peaches in syrup (juice undrained)
  • 1 tsp. vanilla extract
First make the batter mixture. Mix sugar and flour in a bowl, slowly add milk and vanilla, beat well. Add the melted butter and mix and set aside. Pour fruit and juice into a  round casserole dish. Dump the batter over the fruit, do not stir it. Bake in 375 degree preheated oven for 30 -35 minutes until golden brown on top.  

I like to serve it warm.
Note: You can use any canned fruit of your choice.