Cornish Game Hen


    2 Cornish game hens
    6 lemon wedges
    8 whole green onions, trimmed.
    2 tablespoon grape seed oil
    3 tablespoons butter, melted
    1 tablespoon lemon juice
    3 garlic cloves, minced
    2 teaspoon kosher salt
    1/2 teaspoon coarsely ground pepper
    8 small red potatoes, halved


    Place hens in a greased roasting pan, breast side up. Gently lift skin from breasts. Place two lemon wedges and one green onion, cut-up, into the center cavity of each hen. Tie legs of each hen together; turn wings under backs.
    In a small bowl, stir together oil, butter, lemon juice and garlic. Brush half of mixture over hens. Sprinkle hens with salt and pepper.
    Bake at 375° for 30 minutes. Add potatoes and remaining whole green onions to roasting pan. Brush hens with remaining butter mixture. Bake 40-45 minutes longer or until meat juices run clear and potatoes are fork tender. If you prefer crispy skin, broil, just the hens until desired crispness.
    Remove hens to serving platter. Stir red potatoes and green onions to coat with pan drippings. Serve potatoes and onions with hens.

Blueberry Cream Cheese Bread

I make these for the boys all the time. I prefer to use fresh blueberries but as winter comes along, finding tasty fresh berries are hard to find here in Colorado so I make due with frozen. I rinse them and sprinkle just enough sugar to give them a boost and let them thaw at room temperature. If the loaf actually lasts through the night, pop in the microwave for 10 seconds and it makes a tasty breakfast with coffee. Enjoy!

       For the yummy bread:
          ½ cup Salted Butter
       ½ cup Sugar
       1 teaspoon Vanilla Extract
       2 whole Egg Yolks
       1 ¾ cup All-purpose Flour ( I like using King Arthur)
       ½ teaspoon Baking Powder 
           ⅓ cups Milk
       1½ cup Blueberries (If using frozen, make sure that you strained every       ounce of water otherwise it will take longer and meaning a burnt top.)
    2 Tablespoon All-purpose Flour
    2 whole Egg Whites
    ¼ cup White Sugar
    8 ounces (1 package) room temperature Cream Cheese
    ½ cup Sugar
    1 ½ Tablespoon Flour
    1 Egg
    1 Tablespoon lemon zest (optional)
    2 Tablespoons Sugar
    ½ teaspoons Vanilla
    1 teaspoon Water

    For the bread:
    Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
    In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
    Coat berries with 1 tablespoon flour and add them to the batter.
    In a separate bowl, beat egg whites until soft peaks form. Add sugar small amounts at a time (1/4 cup), and beat until stiff peaks form. Fold egg whites into batter.
    Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.

    For the filling:

    In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and lemon zest; beat until smooth. Set aside.

    Stir together the glaze ingredients and set aside.
    Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.

Photo credit:

Sunday Football Corn Tempura

I make this about once a month during the year and even more during the winter season for football games. It goes well with a N.Y strip or fried chicken wings.
1/3 cup all-purpose flour
1/2 teaspoon baking soda
1 egg
1/3 COLD water or COLD soda water
2 ears of fresh corn kernels 

  1 Tbsp. white Sugar for when sweet corn is not in season. Canned corn can not be substituted. I've tried it, its just down right gross.
peanut oil, for deep-frying

In a large bowl, whisk together flour, baking soda, egg and 1/2 of the water or soda water

Whisk in remaining water, small amounts at a time , to make thin batter. Stir in corn.

Heat oil to 375 degrees. Gently drop batter 3 Tablespoons or use a cookie scoop , into hot oil. Deep-fry, turning once, until golden brown, about 3 minutes. Drain on paper towel-lined rack.


Baked Brown Sugar Chicken Wings with Roasted Red Pepper Sauce

2 tbsp packed brown sugar
1 tsp salt
1 tbsp onion powder
1 tbsp garlic powder
2 tsp dried minced garlic
2 tsp smoked paprika
2 tsp cayenne powder
1 tsp black pepper
6 tbsp grape seed or olive oil
2 lbs. chicken legs or wings

1/3 cup roasted red pepper, chopped
2 oz cream cheese
1/2 tsp salt
2 tbs sour cream

Preheat oven to 425.
In a plastic bag combine all ingredients. Add the chicken to the bag and toss or shake bag until well coated. 
Place on a baking sheet and bake for 12 minutes, turn the chicken over, and continue to bake until cooked through, about 10-15 additional minutes.
In a food processor, add the roasted red pepper, cream cheese, salt and sour cream, process until well combined.

Lemon Toner

1/2 c. fresh lemon juice
1 c. distilled water
2/3 c. witch hazel


Combine all the ingredients in a glass measuring cup and mix well. Pour into a clean bottle or container. Shake well before each use. Apply with a cotton ball or soft cloth.

Heavenly Mask

1 tablespoon yogurt
1 egg yolk
1 tablespoon honey

Mix gently and let stand until paste reaches room temperature. Smooth mask onto clean face, and lie down for 20 minutes. Rinse off with warm water. Apply astringent and moisturizer.


Cucumber Wrinkle Cream

1/2 cucumber
1 egg white
2 tablespoons mayonnaise
1/2 cup oil*

*olive or avocado oil.

Wash the cucumber, but do not peel. Cube and blend with remaining ingredients. Apply morning and evening, and gently wipe off with tissues.

Maple Bacon Donuts

3/4 cup milk
1/4 cup bacon grease, in solid form
2 1/4 teaspoons dry active yeast (1 packet)
1/4 cup warm water
1 large egg, lightly beaten
2 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
12 ounces of all-purpose flour, plus a little extra if needed
vegetable oil for frying
8 slices of bacon, fried and crumbled

Add milk to a saucepan over medium-low heat and heat until just warm enough to melt the bacon fat. Place the bacon fat in a small bowl, the pour the warm milk over top and stir constantly until it’s melted. Set side to let cool to room temperature.

In the bowl of your electric mixer (fitted with a paddle attachment or beaters), add water and yeast. Let sit for about 5 minutes until foamy, then add in milk + bacon fat combo (it must be cooled) and turn the mixer on low speed. Add in the eggs, sugar, salt, nutmeg and half of the flour mixture, mixing on low speed until combined. Add the remaining flour, mixing on medium speed until combined. Remove the paddle attachment and replace it with the dough hook, then mix on medium speed for 3-4 minutes until dough pulls away from the bowl. Mine was a bit sticky, so I added in 3-4 tablespoons of extra flour until it became smooth. Remove from the mixer, add to bowl rubbed with vegetable oil, cover and let rise in a warm place for 1 hour.

Once risen, place dough on a floured workspace and roll until about 3/8 inches thick. I also kneaded in another tablespoons of flour or so here, just so the dough was smooth. Using a biscuit cutter (or something else round that works for you), cut out circles of dough, then using a small lid (I used a washed Tabasco lid, ha!) or knife, cut out the center. Place donuts on a baking sheet, cover and let rise in a warm place for 30 more minutes.

Heat oil a large pot, making sure it is 365 degrees. Add donuts 2-3 at a time, frying on each side for about 1 minute, and flipping with a spider or slotted spoon. Remove and let drain on wire rack placed above a paper towel. When finished, dip in maple glaze then roll in bacon. Serve immediately!

Maple Bacon Icing
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon bacon fat, melted
1 tablespoons milk
1 teaspoon vanilla extract
Combine all ingredients together in a bowl and whisk well until a glaze forms.


Ravioli Dough and fillings

Ravioli Dough (Plain)

2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup boiling water

Put the flour and salt in a food processor.
Add the butter and pulse until the flour has the texture of rough cornmeal.
With the machine running, slowly add the water.
Gather the dough into a ball and place on a floured surface.
Knead lightly, just until the dough is smooth.
Divide in half and keep one-half covered while you work with the other.

Cheese Ravioli Filling

1 (8 ounce.) container
ricotta cheese
4 ounce mozzarella cheese, shredded
1/4 cup
Parmesan cheese, grated
1 egg
1/2 tablespoon parsley, chopped
Pinch of nutmeg
Salt and pepper

Combine ingredients in a bowl.  Fill rounds of ravioli dough.
Serve with your favorite sauce.

Spinach Ravioli Filling
Use the recipe for cheese ravioli.
Omit the parsley and add 1 cup chopped fresh spinach or frozen spinach that has
been thawed and squeezed dry.

Meat Ravioli Filling

For the diced meat you may combine any 2 types of meat to equal 1/2 pound (pork and
chicken, beef and ham, pork and veal, chicken and prosciutto)

1/2 pound meat diced
1 tablespoon butter
1-1/2 tablespoons onion, finely chopped
Salt and pepper
1/2 cup
ricotta cheese
1/3 cup Parmesan cheese
1 egg yolk
Pinch of nutmeg

Sauté onion in butter over medium heat 1-2 minutes.
Add meat and cook until meat loses its raw red or pink color.
Transfer to a food processor and pulse a few times to chop.  Don't  allow it to puree.
Put mixture in a bowl and add remaining ingredients.  Combine well and fill ravioli

Crabmeat Ravioli Filling

1/2 shallot, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can lump crabmeat
1 tablespoon fresh basil, chopped
2-3 tablespoons goat cheese
Salt and pepper

Sauté shallot and garlic in butter and olive oil. 1-2 minutes.
Add crabmeat and basil.  Stir to combine.
Remove from heat.
Stir in goat cheese and salt and pepper to taste.  Fill ravioli.

Chicken Ravioli Filling

2 tablespoons butter
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
8 ounces boneless chicken breast, cubed
2 tablespoons marsala wine
1 egg yolk
1/4 cup
Parmesan cheese, grated
Salt and pepper

Sauté celery, carrot, and onion in butter about 3 minutes.
Add chicken and sauté 3-4 minutes, until chicken starts to brown.
Add Marsala wine and cook additional 2 minutes.  Remove from heat.
Put chicken mixture in a food processor and pulse to chop.
Add egg yolk, cheese, salt and pepper.  Fill ravioli.

Mushroom Ravioli Filling

3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups mushrooms, chopped
1/4 cup prosciutto, chopped
4 tablespoons Parmesan cheese, grated
2 ounces mozzarella cheese, shredded
1 egg
Salt and pepper

Saute onion and garlic in butter 2-3 minutes.
Add mushrooms and sauté until brown and most of the liquid has evaporated.
Add prosciutto and cook 1 more minute just to heat through.
Remove from heat and add remaining ingredients.  Fill ravioli.  

Potato, Leek, and Bacon Ravioli

12 ounces Yukon Gold potatoes (about 3 small potatoes)
2 tablespoons olive oil
5 ounces bacon, coarsely chopped
2 medium leeks, finely chopped (about 1-1/2 cups)
Salt and pepper
1/2 cup grated
Parmesan cheese
Peel and cube the potatoes.
Cook in boiling water until cooked through.
Drain and mash the potatoes with a fork.
Set aside.

Heat the oil and bacon in a skillet over medium heat.
Cook for 3 to 4 minutes until the bacon has rendered its fat but is not crisp.
Add the leeks and cook another 3 minutes until the leeks are wilted.
Add the bacon and leek mixture to the potatoes.
Season with salt and pepper
Add the grated Parmesan cheese and stir to combine all the ingredients.

Homemade Laundry Soap

                                  It’s only four ingredients!
1  (4 pound) box of Arm and Hammer Super Washing Soda
1 (4pound) Arm and Hammer box of Baking Soda
1 (4 pound) box of Borax
3 bars of favorite ivory soap Shredded
Mix well in a large container.
Add two heaping tablespoons to each load of laundry. Enjoy the sweetness!

AHHHHHHHHH! Smells sooooo good!
I love this, and it is cheap. 

$3.47- super washing soda
$3.47 - baking soda 
$4.88- Borax
$3.88 for six bars of Ivory
Total: $15.70 for 150 loads= $0.10 per load
Tide: $17.97 for 90 loads(at best)= $0.20 a load

and the homemade version doesn't have all the chemicals and perfumes that tide has including the broken glass. Doesn't make you itch and dry your skin out. Very helpful for people like us that see humidity rarely.  Perfect for front loaders, just take the clip for the liquid soap and don't lose it. 


Homemade Pasta Dough

3 1/2 cups all purpose flour
    1 tablespoon salt
    4 eggs
    1 tablespoon good olive oil
    About 4 to 5 tablespoons of water (give or take)

  1. Blend the flour and salt together.
  2. Add the eggs, oil and half of the water.
  3. Mix slowly, adding more water as needed until the dough can be formed into a ball that holds together. don't let it get too wet or it will be hard to work with.
  4. Knead for about three minutes, or until the dough is smooth and elastic.
  5. Wrap with plastic and little bit of oil so the dough doesn’t stick to the plastic wrap and refrigerate for 2 hours.
  6. Divide the dough into 4 parts. Extra dough can be frozen for later use
  7. Roll each part out on a lightly floured board so that it will fit through the #1 setting on your pasta maker.
  8. If you are rolling by hand just roll each piece of dough out until it is as thin as you can get it and cut into the desired sizes.
  9. Rub a light coating of flour on the dough.
  10. Put the dough through the #1 setting about 5 times or more.
  11. Change to a #2 setting and put the dough through that setting two or three times.
  12. Change to a #3 setting and put the dough through that setting.
  13. Continue to make the dough thinner until it is as thin as you want it.
  14. Cut into desired shapes and allow to rest for a few minutes more.
  15. Place in salted, rapidly boiling water and cook until done - 2 or 3 minutes.

Froggie Cupcakes

1 (18.25 ounce) package white cake mix
1 (16 ounce) can prepared vanilla frosting
6 drops green food coloring, or as needed
12 large marshmallows
1 bag semisweet chocolate chips

Bake cupcakes according to the directions on the package. Allow them to cool completely. Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes.

Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into the green frosting to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.

You can use chocolate frosting or melted chocolate chips to create the mouths.

Chill for one hour and enjoy!!!

Yogurt Face Mask

Yogurt is a natural source of lactic acid, which organically dissolves dead skin and leaves your face feeling smoother.

1 cup plain Yogurt
1 tbsp. Turmeric powder

Clean face and remove all makeup. Combine Yogurt and turmeric and brush evenly on face, neck and chest using a clean makeup brush or a small paintbrush. Leave on for 5 to 10 minutes and rinse. Follow up with moisturizer.


Fruity Delight

1 c. drained fruit cocktail bits
1 c. chopped pineapple bits
1 c. marshmallows
½ c. drained maraschino cherries
1 ½ c. sour cream

Combine everything and mix together lightly. Chill for at least 1 hour and serve


Toffee Diamonds

    1 cup butter (2 sticks)
    2 cups all-purpose flour
    1 cup firmly packed brown sugar
    1 egg, separated
    1 tsp. vanilla extract
    1 cup chopped walnuts  
    1 cup chocolate chips 

    Preheat oven to 325°. Grease 15-1/2 x 10-1/2-inch jelly-roll pan; set aside.
    Beat butter, flour, sugar, egg yolk and vanilla in large bowl with electric mixer until well blended. Evenly spread dough into prepared pan. Beat egg white slightly with fork.  Brush egg white over top of flour mixture with pastry brush. Bake 30 minutes or until golden. Remove from oven, Remove from pan and cool completely on wire racks. 
    melt chocolate for 30 seconds in the microwave or until melted. spread chocolate on pastry and sprinkle with walnuts. 

Normally serves 12 but if a teenager is in your the house, you have to fight to get one... YUMMY!!!


Muddy Buddies

I was sitting here thinking about what I could make the boy and his kool-aid gang for a snack, when I remembered when I was in grade school, a girl from the class would always bring this treat in for her birthday and I thought, what a great snack! This was so incredibly easy to make, I had the boys make it. They had fun making it and eating it too!

    9 c. Chex cereals (corn, rice and/or wheat)
    1 c. semi sweet chocolate chips
    ½ c. peanut butter
    ¼ c. butter
    ½ tsp. vanilla
    1 1/2 c. powdered sugar

Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter and butter in 1 quart microwavable bowl. Microwave on high for 1 to 1 1/2 minutes or until smooth (stir after 1 minute). Stir in vanilla. Pour chocolate mixture over cereal and stir until all pieces are evenly coated.
Pour cereal mixture into large container (with seal) with powdered sugar. Seal securely. Shake until all pieces are well coated. Spread on wax paper to cool. Store in an airtight container. Makes 9 cups.


Red Skinned Potato Sala

2 lbs new red potatoes
6 eggs
1 lb of bacon
1 small sweet onion
1 stalk of celery, finely chopped
2 cups of mayo or salad dressing (miracle whip)
Salt and pepper to taste

Steam potatoes with skins until tender but still firm, roughly 15- 20 minutes. Put in the fridge until completely cooled in the center. (Steam the potatoes instead of boiling otherwise potatoes get water logged and all the yummy flavors are comprised.
Place eggs in a saucepan and cover with COLD water. Bring the water to a boil and immediately remove from heat. Cover and let eggs stand in the hot water for 10-13 minutes. ( this procedure makes it easier to peel the eggs). Remove from hot water and run under cold water for 2-3 mintues and place in fridge for 1 hour. Once cooled, peel and chop into desired chucks.
Preheat oven to 375 degrees and place bacon on a boiler pan and bake bacon for 30-40 minutes for desired crispyness. (baking it makes it less messy on the stovetop and the grease gets drained off the bacon.) Let cool, crumble, and set aside.
Chop the potatoes, leaving the skin on. Add to a large bowl, potatoes,eggs,bacon and celery, mix slightly, then add mayo,salt, and pepper. DO NOT over mix or the salad will becomes pastey.
Chill for an hour then enjoy!  

Cedar Plank Pork Loin

1-2 1/2 lb Pork Loin
1/2 cup Teriyaki Sauce
1 untreated cedar plank
olive oil
Start by soaking the cedar plank overnight.  Completely submerge the cedar plank in water, place a weight (heavy can) on top to keep it submerged.   Place the pork loin in a gallon size plastic bag and pour in the teriyaki sauce.  Place in fridge to marinade at least 4 hours.

 Heat outside grill to med heat.  Remove plank from water and brush  a small amount of olive oil on one side of the plank.  Place meat on oiled side of the plank and carefully place both on grill and close the lid.  I kept a close watch on the pork using a spray bottle of water to spray down any flare ups which did indeed happen several times.  Close lid and cook for about 1 hour until internal temperature reaches 150 degrees F.   Remove from grill, cover and let rest for 10-15 minutes. Throw away the cedar plank.

photo: Martha

Chocolate Chip Ice Cream Pie

  • 1/2 cup chocolate syrup
  • 1/2 cup semisweet chocolate chips
  • 2 cups crisp rice cereal
  • 1/4 cup sour cream
  • 1 quart chocolate chip ice cream softened
  • Coat bottom and sides of an 8-inch pie plate lightly with butter.
  • Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH (100% power) until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
  • Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm about 15 minutes.
  • Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie covered, Until firm., about 1 hour
Photo: Grandmas Kitchen