Share Your Recipes

I am always looking for new quick and easy recipes and cooking tips!  If you have a blog, and you share a recipe or a tip with me, I will post your blog address with the recipe or tip you are sharing.

To share a recipe with me, please email me at :

I look forward to hearing from you!

Beef Burgundy
From the kitchen of Anna; Courtesy of Lynn

4 lb. chuck roast (cut in 1” pieces). Brown in flour.
2+ cloves garlic (I put in way more…more like 3 heaping Tbsp. jarred minced garlic)
2 cans French Onion Soup
2 to 3 cans mushrooms (chopped)
2 cups Burgundy Wine

Stir the above together and put in a large, covered Dutch oven.
Bake at 325 degrees for 4+ hours (stir at the 2 hour mark).Add more wine if needed.
Serve over brown rice.
Chicken Tostada Cruda
From the kitchen of Lynn

¾ - 1 lb. chicken, diced in very small pieces. Saut√© in mixture of lemon juice, lots of minced garlic, olive oil, oregano, thyme, salt and pepper. Drain and save juice for later (you will need ¾ - 1 c. of chicken “juice”.) Cool diced chicken in fridge.

Dressing mixture: Combine all of below and mix well.
1/3 cup coarsely chopped cilantro
1 cup oil (½ c. olive and ½ c. half canola)
3/4 c. red wine vinegar
1 to 2 tsp. Dijon mustard
1/2 to 1 tsp. cumin
½ tsp. salt
Fresh ground pepper (to taste)
3 to 4 minced garlic cloves (I use 2 to 3 heaping Tbsp. though…I LOVE garlic!)
¾ - 1 c. reserved chicken juice
Mix well, chill, and pour over the following mixture.

Bean mixture: Combine all of below and mix well.
1 large red, sweet, or yellow onion – finely diced.
1 to 2 pints grape tomatos – cut in half.
1 of each coarsely diced - red, yellow, orange, and green bell peppers.
2 cans (15 oz.) black beans
1 can (15 oz.) pinto beans
1 can (15 oz.) extra crispy, sweet corn
Diced chicken (from above)
Mix WELL and chill for several hours to allow flavors to marry with dressing.

Coarsely chop 1 head romaine lettuce. Mix with 12 oz. baby spinach greens.
16 oz. bag of shredded marble jack cheese and 1 bag crushed tortilla chips

 To serve:
Layer in this order: crushed chips, lettuce/spinach, bean mixture & cheese.

ENJOY!!!!!!!!!!! This makes quite a big batch. It's a great potluck recipe.

Chocolate Zucchini Cake
From the kitchen of Ruth; Courtesy of Lynn

1 c. brown sugar
1/2 c. white sugar
1/2 c. margarine
1/2 c. oil
3 eggs
1/2 c. buttermilk
1 t. vanilla
2 1/2 c. flour
4 T. cocoa
2 t. soda
1/2 c. choc chips
2 1/2 c. zucchini (ground)
1 t. cinnamon
pinch of salt

Mix all ingredients together, pour in pan, sprinkle more chocolate chips on top of batter, and bake for 45 minutes @ 325 degrees. Drizzle with powdered sugar icing.

Darcy’s Rockin’ Guac
From the kitchen of Darcy; Courtesy of Lynn
-Go to subway and order a veggie salad

-get every veggie there except for lettuce and green chilies
-tell them to give you a foot long’s worth of each veggie and a small amount of spinach.
            -green peppers
            -banana peppers
-cut each veggie into small pieces and through them into a bowl
-take 3 ripe avocadoes that are soft and easy to mush and toss them into the bowl and mix them with the veggies
- mix the following spices to your taste
            -chili powder
            -1/2 cup of sour cream
-mix it all together
-to make it more spicy, add extra jalapenos or green chilies

Lo es bien!!!!

Deep Dark Brownies 
From the kitchen of Laura; Courtesy of Lynn

2/3 cup double-dark Dutch cocoa (only King Arthur sells this)
1-1/2 cups sugar (I use organic cane sugar)
½ cup powdered sugar
¾ t. salt (I use fine-grain sea salt)
1 cup of all purpose flour (you can get King Arthur flour at Nature’s Oasis)
1 T. espresso powder (only King Arthur sells this)
1 cup chopped pecans or walnuts
1 cup chocolate chips
3 large eggs
½ cup oil
2 T. strong coffee

Wisk together cocoa, sugars, salt, flour, espresso powder, nuts and chocolate chips. Add eggs, oil, & coffee; blend until mixed. Pour into lightly greased 8” or 9” square pan or rectangle brownie pan. Bake at 350 degrees for 30-40 min (at high altitude, other wise 25-30 min at low altitude). Cool 1 hour or longer before cutting. Yields 9-16 yummy brownies!

Strawberry Fluff
From the kitchen of Lynn

Bring 2 cups of water to a boil. Then add:
1 (3 oz.) package strawberry Jell-O powder
1 (3 oz.) package cooked (NOT instant) vanilla pudding powder

Bring back up to a boil. Let it boil for 5 minutes, stirring constantly with a wisk. It will have a slightly thick, glaze-like consistency when done.

Let stand and cool to room temp. You can put it in the fridge or freezer to speed up the cooling process, just make sure to wisk it occasionally.

Once cooled, add and gently fold in:
            1 (8 oz.) carton of Cool-Whip
            1 small box/carton (thawed) frozen strawberries

Note: you can make this any flavor, just change the Jell-O flavor and frozen fruit to whatever you choose. I think strawberry is the best though. Enjoy!

Toffee Brownies
From the kitchen of Lynn
  • 1 (17.6-ounce) package brownie mix with walnuts
  • Vegetable oil cooking spray
  • 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, and then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Twix Bars
From the kitchen of Jean; Courtesy of Lynn

1 tube sugar cookie dough
1 14 oz bag caramels
1 14 oz can sweetened condensed milk
1 stick butter or margarine
1 bag milk chocolate chips
1 1/2 cups peanut butter

Spread tube of cookie dough in 9 x 13 greased pan.  Bake at 350
degrees for 12-15 minutes.  Place pan in refrigerator to cool while
you make the caramel later.

Melt butter/margarine, caramels, and sweetened condensed milk and heat
until smooth, stirring frequently.  Pour mixture over sugar cookie
layer, spreading evenly.  Place pan in refrigerator to cool while you
make the chocolate frosting.

Melt chocolate chips and peanut butter, stirring frequently until
smooth.  Pour over caramel layer. (If you don't like thick frosting
you can cut this layer in half to 1/2 bag chocolate chips and 3/4 cup
peanut butter.)

Cool in refrigerator for 1 hour before cutting.  Enjoy!

Submitted by: Darrellyn

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg

Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Submitted by: Darrellyn

Heat to boiling:
1 cup brown sugar
1 cup peanut butter
1 cup corn syrup

4 cups Rice Krispies
1 cup crushed peanuts

When it is cool enough to handle, roll into balls.
Option: Dip into melted chocolate, or drizzle melted chocolate over the top

 Submitted by: Darrellyn

1/4 cup of melted butter
1 T Worcestershire sauce
1 1/4 tsp of seasoned salt
2 to 3 tsp of franks redhot sauce
9 to 12 cups of Spanish peanuts
Mix the first 4 ingredients and pour over the peanuts
Bake at 200 for 15 minutes stir
Then I added;
The first four ingredients a second time
Bake at 200 degrees for 15 minutes stir
Then I added;
1/4 cup melted butter
2 to 3 tsp shirachi hot sauce (found in asian section of the grocery store)
Bake at 200 for 15 min stir and let cool.
This is how I made the batch you tried. If you like you could tabasco sauce but then I would skip the next two additions as Tabasco is a hotter sauce than Frank's. Also you would lose the more subtle heat that this has. The hot sauce can actually be bumped up or toned down depending on your heat tolerance.

Submitted by: Darrellyn

2 1/2 lb. boneless beef top round steak
1 onion, chopped
1 14 oz. can diced tomatoes, undrained
1 1 oz. envelope fajita seasoning mix
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1/4 C. flour
1/4 C. water
4 C. hot cooked rice
Trim excess fat from beef and cut into 2 inch pieces. Combine with onion in a slow cooker. Mix together fajita seasoning mix and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender. Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice.
Yield: 8 servings

Submitted by: Donna

2 cups crushed double Oreo cookies (about 20)
3 Tbl melted oleo or butter
1 qt vanilla ice cream
1/2 cup black walnuts
1/2 cup caramel ice cream topping
small container Cool Whip

Mix first 2 ingredients and press into a 8 X 8 dish
Stir walnuts into the ice cream
Spread over cookie mixture
Drizzle caramel topping over ice cream
Spread Cool Whip over topping
Sprinkle nuts over Cool Whip

Freeze until firm, about 3 hours.

 Submitted by: Donna

2 Cups sugar
3 Tbl oleo
1 Cup evaporated milk
1 Cup miniature marshmallows
1 1/2 Cup peanut butter (12 oz jar)
1 Tsp vanilla

Combine sugar, butter & milk is large electric skillet at 280 degrees.  Bring to a boil.  Boil only for 5 minutes (otherwise it will be dry)
Stir constantly. Turn off skillet.  Add marshmallows, peanut butter & vanilla.  Stir until melted.  Pour into buttered pan.

I like this fudge so well, I ate the whole pan myself in an afternoon.  I do not know why I was sick that night.


Submitted by: Patt

1 1/2 lbs hamburger
1 jar of pizza sauce
2 tubes of refrig. biscuits
1 cup shredded cheddar cheese
1 1/2 c. mozzarella cheese
Brown hamburger in skillet and drain.
Stir in the jar of pizza sauce and simmer until warmed.
Quarter the biscuits and place in a 13x9 in pan, greased, top with beef mixture.
Bake uncovered at 400 degrees for 20 min.  Sprinkle with the cheese and bake  5-10 minutes until cheese is melted.

Submitted by: Vicky

2 1/2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon cumin
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon lemon pepper (lowest sodium you can find)
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil or Simply Organic, all-purpose seasoning (found at Safeway)
1 tablespoon ground coriander

1 tablespoon salt (optional)
1 tablespoon cayenne pepper (optional, for a spicier flavor)

When I double the recipe, I take half of it and add the cayenne pepper to it so that we will also have a spicier seasoning for Mexican dishes. I have used this seasoning on everything and don't miss the salt. Hope you like it as well.

 Submitted by: Alyson

So step one I brined and basted the turkey.
This takes a while.
 For the rest of the recipe, I bought Bartlett pears, a pomegranate, slivered almonds, arugula, and gorgonzola cheese.

cut the pomegranate over a bowl to save the juice. de-seed it and save the seeds separate for garnishing.
In a saucepan, melt equal parts brown sugar and pomegranate juice. Add a splash of orange juice and let simmer to glaze consistency.
Turn the oven on to 375 F for the pears.
Mix equal parts almonds, gorgonzola cheese, and pomegranate seeds in a bowl.
Peel and half the pears, splashing the pears with lemon juice can prevent browning. Round out the core and seeds with a melon baller or simple teaspoon, place them face down on a cookie sheet. After 10-15 minutes, flip them over (it helps to shave a piece off the rounded bottom so it lays flat) and put mounds of the almond/cheese mix in the hollow circle. Place back in the oven for a few minutes.

Compile all the separate parts on a plate. A little arugula goes a long way so don't overdo the salad bottom. Arrange turkey and pear half on top of arugula, top with pomegranate glaze and garnish with pomegranate seeds. Make sure to serve with knife so everything can be cut, including the pear. It is important that every bite have practically every flavor. They play well together on the palate, but getting too much or too little of one item can make it overwhelmingly sweet or bitter.