Sunday, December 30, 2012


Recipe courtesy Ed Wilson, owner of Wilson's Holy Smoke BBQ in Fairfield, CT

  • 1 (#10 can) black-eyed peas, rinsed and drained
  • 1/2 red bell pepper, seeded and finely chopped, optional
  • 1/2 green bell pepper, seeded and finely chopped, optional
  • 1/2 to 1 small or medium red onion, chopped
  • 1 clove garlic, peeled and finely minced
  • 3/4 cup chopped flat-leaf Italian parsley
  • 1/2 fresh jalapeno, very finely minced

Salad dressing:

  • 1/4 cup olive oil
  • 1/4 cup canola oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon brown mustard
  • 1/2 tablespoon salt
  • 1/2 tablespoon ground black pepper


In a large salad bowl, combine, black-eyed peas, red and green peppers, onions, garlic, parsley and jalapeno. In a medium bowl, whisk together the dressing ingredients. Pour over the salad mixture and toss well.

Saturday, December 29, 2012

Jalapeno CornBread


  • 1¼ cups yellow cornmeal
  • 1¼ cup flour
  • 1 level tbsp baking powder
  • 1 tsp salt
  • ¼ tsp paprika
  • 1 tsp granulated sugar|sugar
  • 1 well-beaten egg
  • ? cup milk
  • ½ cup evaporated milk
  • ¼ cup shortening
  • 1 x 15-ounce can cream-style corn
  • 4 tbsp butter
  • 2 tbsp chopped onion
  • 3 jalapeno chiles, chopped or diced
  • 4-ounce can chopped green chiles
  • 3 tbsp chopped pimento
  • 1 cup shredded cheddar cheese


  1. Mix corn meal, flour, baking powder, salt, granulated sugar|sugar and paprika in a large mixing bowl.
  2. Combine egg, milk, shortening and corn.
  3. Add to dry ingredients.
  4. In a saucepan, melt butter and saute onions, chiles and pimento until onions until tender.
  5. Add this to the rest of the mixture.
  6. Mix well, but don't over do it.
  7. Add cheese and blend in.
  8. butter an 8-inch square pan and pour mixture in.
  9. Heat oven to 400°F and bake for 35 minutes.
  10. Cool, then cut into serving pieces.

Ham & Black-eyed Pea Soup with Greens

In a 4 quart saucepan heat and cook until tender:
2 tablespoons olive oil
1 medium onion
1 garlic clove

1/2 pound collard greens Stems removed and leaves finely chopped
2 cups chicken stock
2 cups water
1 small finely minced JalapeƱo pepper (optional)
1 small knuckle from a Ham bone,
the meat removed from the bone (approx.3/4 to 1 cup)

Simmer until greens are tender, about 20 minutes

Meanwhile, rinse and drain:
a 16-ounce can black-eyed peas (0r about 1 1/2 cups frozen and thawed.)
Mash half of them with the back of a spoon and add all to the soup mixture.

Simmer 5 more minutes. Season with salt and pepper

Stir in:
1 teaspoon cider vinegar
dash of hot sauce

Makes about 4 cups, or 2 servings as a main course. Recipe can be doubled.

Slow Cooker Beef Dip Sandwiches

Where do I begin to describe these amazingly tender and luscious sandwiches. You know, I think I'm gonna call them sexy. Yes, I said sexy. These are the sandwiches you make for your man if you are trying to get a ring on your finger or maybe just trying to get him to finish that honey-do list or heck, maybe you just want to sweeten him up a bit. These will do the trick, I'm tellin' ya.
 Try with some homemade french fries and boy, was this a fantastic meal! And it was made in my slow cooker - whoopee!

3-4 lb. Beef Round Steak (or any type of beef roast)
1 packet Onion Soup Mix
1 packet Au Jus Seasoning
1 (15 oz) can of Beef Broth or Stock
½ cup water
4 slices mozzarella cheese
Sub rolls (I like Bolillo Rolls)


Put beef roast in slow cooker. In a medium bowl, combine Beef broth, Onion soup mix, Au Jus seasoning and water and stir until combined. Pour mixture over beef, put cover on slow cooker and cook on low for about 8 hours. An hour before serving, shred meat with two forks or take it out and slice thinly. Place meat back in the slow cooker for another hour.

When ready to serve, place several slices of beef on roll, add sliced mozzarella cheese and place under the broiler (or use broil option on toaster oven). Watch carefully, broil for just a couple of minutes until cheese is melted and roll is just slightly toasted.

Serve sandwich with a bit of Au Jus from the slow cooker (you may want to strain it first). Also, I added just a bit more beef broth to our Au Jus.

Cook's Note: Optional toppings include sauteed onions, green peppers and mushrooms.

Also, instead of the water, you can substitute with more beef stock if you like.

Here's another picture in case you need a little more convincing.

Friday, December 28, 2012


                                Potato Chowder Soup



  • 2 cups peeled and diced potatoes
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/4 cup chopped Onion
  • 1 teaspoon salt
  • 1/4 cup butter
  • 2 cups milk
  • 1/4 cup flour|all-purpose flour
  • 2 (15 ounce) cans whole kernel corn, drained
  • 2 1/2 cups shredded Cheddar Cheese


  1. Place potatoes, carrots, celery, Onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
  2. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
  3. Pour milk mixture into cooked vegetables. Stir in corn and Cheese until Cheese is melted. Serve.

Saturday, July 7, 2012

Amish Coffee Cake Recipe


2 c. light brown sugar
2 c. flour
3/4 c. shortening
1 egg
2 tsp. vanilla
1 c. hot coffee
1 tsp. soda

Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take out 1 cup for topping. Dissolve soda in hot coffee and add to the flour mixture. Also add egg and vanilla. Spread on sheet pan 9x12x2 inch and sprinkle on topping. This is a thin batter. Bake at 325-350 degrees approximately 30 minutes. Sprinkle with powdered sugar after baked.

Vegetable Soup Recipe


1 1/2 pounds beef
1 soup bone
1 large can tomatoes
3 stalks celery, cut up
1/2 cup rice
1 teaspoon granulated sugar
1 large onion, cut up
8 carrots, cut up
5 potatoes, cut up
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon celery seed

Cover beef and bone with water. Simmer for 1 1/2 to 2 hours.

Remove bone. Add vegetables in order given: tomatoes, celery, onion, carrots and potatoes. Add spices. Continue to cook until vegetables are done.


Friday, July 6, 2012

Baked Bree

Baked Bree

Baked Bree is a recipe blog for the home cook. Here you will find easy and healthy (well, there may be an occasional treat thrown in for good measure) recipes with step-by-step photos to guide you along the way.
A blog created to share family recipes and get you back into the kitchen. I use local, organic products whenever possible, but I also indulge at Chik-fil-a every once in awhile.
Company Overview is a recipe blog that focuses on eating as a family using the best ingredients and still saving some room for the occasional treat.
Jenny’s Cornbread
  • 1 stick butter
  • 1 large onion
  • 2 cans green chilies (or you can use fresh jalapenos, it depends on how spicy you want it)
  • salt and pepper
  • Cornbread mix
  • 1 can creamed corn
  • 1 egg
  • 1 large container sour cream
  • 2 cups shredded sharp cheddar cheese
  1. Melt the butter in a large saute pan. Saute the onion and chilies until soft, about 10 minutes.
  2. Mix together the cornbread mix, creamed corn, and egg.
  3. Spread the cornbread mixture into the bottom of a 9×13 pan coated with cooking spray.
  4. Spread the onion and chili mixture over top.
  5. Dollop sour cream over the top of the onion mixture. I do not like to spread it out, I like it be in clumps like this.
  6. Cover the top with the shredded Cheddar cheese.
  7. Bake the according to the mix directions. Mine took about 18 minutes.

Sunday, July 1, 2012

Basic Chicken Salad

Basic Chicken Salad Recipe


  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
  • 2 cups chopped, cooked chicken meat
  • 1/2 cup blanched slivered almonds
  • 1 stalk celery, chopped


  1. Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
  2. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

America's Favorite Pot Roast




3 1/2 to 4 pounds boneless pot roast
1/4 cup flour
2 teaspoons salt
1/8 teaspoon pepper
3 carrots, chopped
3 potatoes, peeled and quartered
2 small onions, sliced
1 stalk celery, chopped
10 button mushrooms, sliced


  1. Trim all excess fat from the roast, brown and drain.
  2. Combine 1/4 cup flour, salt and pepper and coat meat with the flour mixture.
  3. Place all vegetables except mushrooms in the Crock-Pot® Slow Cooker and top with the roast.
  4. Spread mushrooms evenly over the top of the roast.
  5. Cover and cook on Low for 10-12 hours or on High for 4-6 hours.
Cook Time
10-12 hours on LOW
4-6 hours on HIGH
Slow Cooker
4 - 4.5 Quarts
5 - 5.5 Quarts
6 - 6.5 Quarts
7 Quarts +

Quick & Easy, Vegetable Soup

Prep Time:30 Min
Cook Time:1 Hr 30 Min
3 md potatoes peeled and diced
1 md onion diced
1 lb hambermeat
1 pkg mixed vegetables frozen
1 c raw macaroni
1 Tbsp sugar
1 qt tomato juce
1 tsp salt
1/2 tsp black pepper
boil potatoes and onion in about 3 or 4 cups water. When they begain to get tender crumble raw hamburger and cook about fifteen minutes add vegetables and macaroni cook about 20 minutes moreAdd more water if you need to add tomatoe juce cook about 10 more minuets more.
you can add other things like celery amd tomatoes if you want It is good just like this and old recipe

Saturday, June 30, 2012

Faye's Fourth Of July Cheesecake

Faye  make this EVERY year on the Fourth of July. My family looks forward to it and the little ones love to help decorate the top. It's one of my favorite traditions. I hope you like it!
What a classic! Faye's cheesecake is both delicious AND fun. This would look great on any table... picnic or otherwise.

TIP: I prefer a fairly solid crust, so I chose to bake the crust for 10 minutes at 350. Turned out great.
3 c vanilla wafers
4 Tbsp butter, melted
3 Tbsp sugar substitute
1 pkg unflavored gelatin (1 envelope)
1 c milk
16 oz cream cheese, softened
2 Tbsp lemon juice
1 Tbsp grated lemon rind
2 tsp vanilla extract
1/3 c sugar
1 pt blueberries
2 pt raspberries
Mix vanilla wafer crumbs, butter and 3 tablespoons sugar (to taste) in medium bowl; pat evenly on bottom of jelly roll pan, 15 x 10 inches.
Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.
Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and remaining sugar. Pour mixture over crust; refrigerate until set, 3 to 4 hours.
Before serving, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes.