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Sunday, December 11, 2011

Frosted Grahams

Frosted grahams are a simple treat that reminds me of my childhood.
Maybe you have had them in school or maybe your grandma or mom used to make them.
Or a neighbor.

The best part is you can make as few as you want or as many as you want.
You can make it all from scratch( even the graham crackers) or use already made ingredients.

The second best part is it is fast.


1 box of graham crackers or a batch of homemade if you really want to
1 batch chocolate frosting or a can of already made

Open a package of crackers and carefully break them in half.
I did two packages with the homemade frosting I used, but you may be able to get more if you use a large can of premade.
Spread one half of a graham cracker with a nice coating of frosting- about 1/8" thick.
Top with the other half of the graham cracker.
Repeat with remaining crackers and frosting.

Store in an airtight container.

Monday, November 28, 2011

Pumpkin Pancakes

These pancakes are so good! Put on some butter and maple syrup and you are in heaven!

These make a really big batch, so are good for bigger families. You can also cook them all and refrigerate for reheating and eating later.

You will need a griddle or large skillet for cooking the pancakes.


1-1/2 cups milk
1 cup pumpkin puree( approximately 1/2 of a 15 oz. can)
1 egg
2 Tablespoons vinegar
2 Tablespoons olive oil or cooking oil of your preference
2 cups flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt

In a bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In another big bowl, mix the milk, pumpkin, egg, oil, and vinegar.
Add the flour mixture to the pumpkin mixture and stir.
Don't overmix. Just mix until everything is blended and than stop.
Heat a skillet or griddle. Lightly coat with butter.
Ladle pancake batter onto hot griddle.  Use about 1/4 cup for each pancake
Cook until the top starts to bubble all over and the edges look dry. Probably 2-3 minutes.
Flip over.
Cook the other side for couple of minutes or until it is well browned on the bottom.
Repeat with the rest of the batter.

Time to eat!

This recipe will make enough for 20-22 good size pancakes.

Sunday, November 27, 2011

Cake Donuts

Cake donuts are flavorful whether you have them plain or coated with sugar. They are pretty quick to make too. You can make a batch of these in under an hour.
Unlike raised donuts, which are best eaten within a few hours of making, these will keep a few days.
My mother used to make these a lot when I was growing up.

You will need: either a deep fryer filled with cooking oil or a wide pan with 2"-3" of cooking oil heated to 375 degrees Fahrenheit.
You will also need a donut cutter. If you don't have one and don't want to buy one, you can use a a 15 oz can that has been washed out and has both ends cut off. For the donut holes, use a plastic bottle cap- about the size of a soda pop cap.


3-1/3 cups flour
1 cup sugar
3/4 cup milk
2 Tablespoons butter or shortening
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs

In a mixing bowl, put 1-1/2 cups of the flour along with the butter, eggs, milk, cinnamon, nutmeg, baking powder, sugar, and salt.
Beat well and scrape the sides of the bowl.
Mix for another couple of minutes.
Add the rest of the flour.
Start to preheat your oil.
Flour a counter or board really well.
Dump the dough out onto the counter and flour the dough.
If the dough is really sticky and soft, work in some flour. Maybe a 1/2 cup or less.
Pat or roll the dough out to about 3/8" thick.
Dip your donut cutter into flour and cut out donuts. Reroll as needed to use up the dough.
Carefully slide the donuts into the oil.
Do the same thing with the donut holes.
Cook the donuts 1-1/2 minutes per side.
The donut holes tend to float up and flip over so they won't need turned.
The donuts float up, but do need turned.
You can do about 3 or 4 donuts at a time.
You can do 6-8 donut holes at a time.
More than that will lower the temperature of the cooking oil.
Drain the donuts and holes on a paper towel.

After you have let them drain and cool slightly, you can eat them or coat with powdered sugar, sugar, or cinnamon sugar.
To coat, put the coating in a container with lid and add a few donuts.
Cover and shake.
Remove and repeat with the rest of the donuts and holes.
You will get 16-18 donuts. And, that many holes of course.

Saturday, November 19, 2011

Roast Turkey

                                             Roasting a turkey is simple and delicious.

If you have a fresh turkey, you are set. If you start with frozen, let it thaw in the fridge.
You will need to let it sit in the refrigerator 24 hours for every five pounds of bird.
Put a pan under the thawing turkey in case of leaking.

You will need a large roasting pan with a lid.
If no lid, use aluminum foil.
You will also need some cooking twine or a long piece of cheesecloth for tying the legs.

Preheat your oven to 325 degrees Fahrenheit.


4 Tablespoons softened butter

Put your turkey in the sink and remove the bag of giblets.
Rinse the turkey and pat dry.
Lift the turkey into the roasting pan.
If you are stuffing the turkey, do that now.
One at a time, twist and tuck the wings underneath the front of the bird. 
Take the cooking twine or cheesecloth and tie the drumsticks together.
Rub the turkey with the softened butter.
Cover the turkey with lid or foil.
You will need to roast it for 20 minutes per pound, adding an additional 45 minutes if you have stuffed it.
After roasting it for half the time, uncover the turkey.
With a turkey baster, pastry brush, or spoon,  baste the turkey every 20-30 minutes.

If the turkey comes with a pop-up timer, it is done when it pops up.
If it doesn't, to test for doneness, try to wiggle a drumstick. If it moves around a lot, it is done.

Remove from oven and let rest for 20 minutes before carving.

Sage Stuffing

I love stuffing. I could eat it and eat it. I don't reserve stuffing for just Thanksgiving and Christmas.
This stuffing recipe is what I use for stuffing my turkey, cooking alongside chicken, or for stuffing thick pork chops.

It is fragrant with sage and it is great for anything you feel like adding to it.
One year, my brussel sprouts were still growing so I picked some and added about a cup of those.

If you are looking to stuff a turkey, this will make enough for about a 12 pound turkey.
If you are using it for pork chops, cut the recipe in half to stuff 4 chops.

You will need a small saucepan.
You will also need a large bowl for mixing.


1 loaf of homemade or from the bakery bread, cubed
1 stick of butter or margarine
1 medium onion, chopped
Dash pepper
1 teaspoon salt ( I use kosher, but table salt works good too)
1/2 teaspoon ground thyme
1-1/2 teaspoon ground or rubbed sage
3/4 to 1 cup water or chicken broth

Cube your bread. You will end up with about 9 cups. If the bread is dry, good. If not, put into a 400 degree Fahrenheit oven for about 15-20 minutes. Stir often so they don't get dark or burnt. You just want to dry the bread out.
Put the cubes into the large bowl. Set aside.
In a small saucepan, melt the butter.
Add the onion and let cook over medium/low for a few minutes.
Add the pepper, thyme, and sage and mix that in well.
Simmer a few minutes.
Sprinkle the salt over the bread cubes. Stir to mix well.
Pour the onion/butter/sage mixture over the bread cubes and with a spoon, gently mix.
Add 3/4 cup of water or broth and  stir.
You want to just moisten everything.
If it still seems too dry add an extra 1/4 cup liquid.

Now, you can use to to stuff your turkey, pork chops, or bake in a casserole dish.

To stuff the turkey, just push the stuff into the cavity of a turkey. Pack it well. Not super tightly, but if you pack it really loosely, you won't get much stuffing in it.
You can also stuff the neck cavity with stuffing. Make sure to pull the skin down over it so the stuffing won't all come out.
When you stuff a turkey, add 45 minutes to the cooking time.

To stuff pork chops, cut a slit in the side of a thick cut pork chop. Make it deep, don't go all the way to the edge of the bone or meat.
Taking handfuls, stuff the chops.
Bake in a 375 degree Fahrenheit oven for 45 minutes or until juices run clear.

To bake as a side, or when there is extra from stuffing the turkey, butter a baking dish.
Put in the stuffing and cover. Bake in a 375 degree Fahrenheit oven for 45 minutes to an hour.

For a change, replace half the bread cubes with corn bread.

Saturday, November 5, 2011

Cheesy Brat Stew

This is a great meal made in your crockpot. It is super yummy and is great comfort food on a cool day.
If you don't eat pork for health or religious reasons, use turkey or beef brats. Maybe even chicken, if they are available where you are.

You will need a 4-5 quart crockpot.
It will cook in approximately 6 hours on low.


5-6 Bratwurst links
4-5 small/medium potatoes
1 small onion( about 1/4 cup chopped)
1/2 cup chopped red bell pepper
15-16 oz can of green beans
2 cups cheddar cheese
1( 10.75 oz) can cream of mushroom soup
2/3 cup water

In a skillet brown the bratwurst links, let cool, and slice them in about 1/4" slices.
Put in the crockpot.
Peel and cube the potatoes. Seed and chop the pepper, and chop the onion.
Add to the crockpot.
Drain the beans and add that to the crockpot.
Add the cheese, water, and can of soup.
Stir well.
Put cover on and turn it on to low.
Cook for 6 hours or until potatoes are tender.

Serves 5-6.

If you have leftovers, they warm up well.

Tuesday, November 1, 2011

Baked Sweet Potato Fries

Sweet potato fries are a nice change of place from plain french fries. This version is baked so it is low on fat, but big on flavor.
I have to say, I find these fries pretty addicting. They have the sweetness of the potato and a salty/spicy coating that tastes great together.

Preheat your oven to 450 degrees Fahrenheit. If you want them crispier move it up to 500 degrees.
You will also need one pretty large baking sheet or a couple medium size.
A large bowl is also needed.


1-2 large sweet potatoes.
1/4 cup olive oil
1 Tablespoon sugar
1/2 Tablespoon Kosher salt or up to 1 Tablespoon table salt
1 Tablespoon Creole seasoning.

Peel the sweet potatoes and slice into fries.
Put the sliced potatoes into the large bowl.
Add the olive oil and toss to coat the potatoes well.
Add the salt, sugar, and Creole seasoning and mix well with your hands to coat all the potato slices well.
Immediately, lay out on the baking sheet(s) in a single layer.

Put in the preheated oven for 15 minutes.
Take out of the oven and turn each piece over.
Return to oven and bake another 10-15 minutes or until the fries are browned a bit. The outsides will be slightly crisp.

This will serve up to 4-6 people.
Total baking time: 25-30 minutes

Serve plain or with your favorite condiment.

It is important that you don't let the fries with oil/spices sit in the bowl. If you do, some of the oil tends to come off before you get the fries on the pan.

Sunday, October 2, 2011

Butterscotch Peach Jam

Butterscotch peach jam is simple to make and awesome to taste. It is a bit different from the usual peach preserves, but in a good way.
I have to give credit for this yummy recipe to  Mary Anne Dragan. I am not sure if she came up with it, but I found it in her Well Preserved cookbook.

You will need 5-6 eight oz. jelly jars and lids/bands,ready for canning.
You will need a bath water canner full of water and heating on the stove.


6 cups peeled, cored, and chopped peaches(5-6 medium/large peaches)
1/3 cup lemon juice
5 cups brown sugar

In a Dutch oven, mix the chopped peaches and lemon juice.
Crush the fruit with a potato masher.
Bring to a boil over medium heat.
Cover, lower heat, and simmer for 10 minutes, stirring once in a while.
Add the brown sugar and stir until it is blended well.
Turn the heat up to medium/high and cook for about 20-25 minutes or until the jam has thickened a little bit.
Stir quite frequently so it won't stick to the bottom.

When ready, remove from heat and stir for a few minutes so all the peach pieces stay distributed throughout the jam.
Skim off any foam. It isn't necessary so that is your preference.
Ladle the jam into the prepared jars and wipe the rims of the jars, lids, and bands with a hot, damp cloth and seal.

Add to the bath water canner and process for 10 minutes.

Saturday, September 3, 2011

Zucchini Pizza Crust

This is another great way to use up zucchini. If you want to make it gluten free, use soy or oat flour.
I did find this on a recipe website many years ago. That website is no longer around. But, this fabulous recipe is.

You will need a medium size(12-14") pizza pan that is very well greased. Grease well or the crust sticks in the pan.
Preheat your oven to 350 degrees Fahrenheit.


3-1/2 cups grated zucchini
3 beaten eggs
1/3 cup flour
1/2 cup shredded mozzarella cheese
1/2 cut grated Parmesan cheese
1 Tablespoon minced fresh basil- in a pinch use 1/2 Tablespoon dried
sprinkle salt
sprinkle pepper
Oil to brush over crust

In a large bowl, salt the zucchini and let stand about 15 minutes to draw out moisture.
Drain and squeeze out as much excess moisture as you can.
Add the rest of the ingredients- except oil- and stir until combined well.
Spread the mixture onto the greased pizza pan.
Bake for 25 minutes or til the surface is dry and firm.
Remove from oven and turn oven to broil.
Brush oil over the surface of the crust.
Stick under broiler for a few minutes just to brown. Watch closely so it doesn't get too dark.

To make pizza, add whatever toppings you like and bake an additional 20 minutes at 350 degrees Fahrenheit.
Let stand 5-10 minutes before cutting and serving.

Tuesday, July 26, 2011

Yummy Basil Marinade

Marinating your food before cooking or grilling adds moisture and so much flavor.
This is one of my favorite marinades. It is really great for seafood and chicken.

It doesn't take a lot of basil, but it packs a big flavorful punch.

You will need a blender or food processor.


20-30 fresh basil leaves- no stems
1/3 cup olive oil
1/3 cup boiling water
1/3 cup lemon juice
3 peeled garlic cloves
1 teaspoon salt
1 teaspoon pepper

Put all the ingredients into the container of blender and blend until you have a smooth paste.

                                                        This is what it will look like.

Now you can pour it into a jar and store in the fridge for up to 3 days or you can use it immediately.

This will make 1 cup basil marinade and will marinade 3 pounds of meat.

You marinate seafood for an hour and poultry for 2 hours.

I'd like to thank Steven Raichlen for his marvelous recipe.

Monday, July 25, 2011

Chocolate Ice Milk

Who doesn't love some frozen chocolatey goodness in the heat of the summer?

This is a really great treat and simple to make. You don't even need an ice cream freezer for this.

Get out your blender or food processor.
You will also need a container with a lid for storing and a 9"x9" pan.


2 cups milk
3/4 cup sugar
1/3 cup cocoa powder, preferably Dutch processed
1/2 teaspoon vanilla extract

Take your storage container with lid and put it in the freezer to chill.

In the container of your blender or food processor add 1 cup of the milk, sugar, and cocoa powder and blend on high for 1 minute.
Add the rest of the milk and vanilla extract and blend for another minute on low.
Pour the mixture into the 9"x9" pan.
Stick in the freezer for 1 to 2 hours til there is a thin frozen crust on the top.
Put the mixture back into the blender and blend til smooth and creamy.
Pour the mixture into the storing container and freeze for another hour or until firm.

Makes 1-1/2 pints

Thursday, July 21, 2011

Rhubarb Cobbler

Rhubarb cobbler is a great treat. It is best when it is warm from the oven, but tasty when room temperature also.

You will need a 2 quart baking dish. A 9" square pan will work great.
Preheat the oven to 400 degrees.


6 cups rhubarb
1 to 1-1/4 cups sugar
4 teaspoons cornstarch
dash cinnamon- optional

1 cup flour
3 Tablespoons butter or shortening
1 Tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon- optional
1/2 cup milk

In a medium saucepan, mix the 1 to 1-1/4 cups sugar, the cornstarch, cinnamon, and rhubarb.
Let stand for ten minutes.
While that is going on, make the topping.
In a medium bowl, mix the flour, 1 Tablespoon sugar, cinnamon, baking powder, and salt.
Cut in the butter til it is crumbly.
Stir in the milk.
Set aside.
For the filling, turn the heat on and cook until it is thick and bubbling. Make sure to constantly stir so it won't burn.
Pour the filling into your baking dish.
With a large spoon, drop 6 to 9 mounds of the topping dough over the filling.
Bake for 20-25 minutes til the topping passes the toothpick test.

Serves 4-6.

Wednesday, July 20, 2011

Peanut Butter Chews

What collection of recipes is complete without a peanut butter cookie recipe?
These peanut butter cookies are a little different because they are more chewy than the traditional peanut butter cookie and there is no criss-cross on the top either.
They have a slight crispness on the outside, but are soft inside.

Preheat your oven to 325 degrees.
Lightly grease cookie sheets. Or line the pans with parchment paper.


1 cup( 2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup sugar
1/4 cup corn syrup
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 eggs
2 cups peanut butter, preferably creamy
2 cups flour

In a mixing bowl, cream the butter with the brown sugar, sugar, corn syrup, baking soda, salt, and vanilla extract.
Add the eggs, one at a time. Beat the first one in well before adding the second one.
Add the peanut butter and beat until the mixture seems light and fluffy.
Blend in the flour.
Drop the cookie dough by the tablespoon OR a medium cookie scoop onto the baking sheets.
Bake for 15 minutes. They will be a light golden brown around the edges.
Do not overbake or they will turn out crispy instead of soft.
Take off the cookie sheets and let cool on a rack.

This will make about 4-5 dozen cookies.

Tuesday, July 19, 2011

Shrimp in Garlic Butter

This is a simple and super yummy dish to make. It only takes 20 minutes or less to put the whole thing together.


1 pound fresh or frozen medium or large sized shrimp
2 Tablespoons butter
3 cloves garlic, minced
2 Tablespoons fresh parsley OR 1 Tablespoon dried

Thaw shrimp, if needed. Peel and devein shrimp, if needed.
In a large skillet, heat the butter over medium high heat.
Add the shrimp and garlic.
Cook, stirring frequently for 1 to 3 minutes or until shrimp are pink.
Stir in the parsley.

This will serve 3 to 4.

This goes fabulously with a side of cooked rice.

Wednesday, June 29, 2011

Legacy Apple Cake with Brown Sugar Frosting

This is a fantastic cake. It has chunks of apples in it and is covered with brown sugar frosting.
When you make the frosting, it make not seem like enough. But, believe me, it is.
It is really moist. It is also made with whole wheat flour. So, it you are looking to add more whole grains to your diet, this fits the bill.

Preheat your oven to 325 degrees Fahrenheit.
Grease and flour a 9"x13" cake pan.


2-1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup(2 sticks) butter, softened
1 cup brown sugar
1 cup sugar
3 large eggs
1/4 cup water
1 teaspoon vanilla extract
5 cups peeled and chopped apples-4 apples

Whisk together the flour, baking soda, baking powder, salt, and spices an a medium bowl. Set aside.
In a mixing bowl, cream the butter and sugars til light and fluffy.
Add the eggs one at a time, beating after each addition.
Mix in the water and vanilla extract.
Blend in the flour mixture and stir til evenly moistened.
Fold in the apples.
Scrape the batter into the prepared pan and bake for 35-45 minutes until the cake tests done when using the toothpick test.
Remove the cake to a wire rack to cool completely.

5 Tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
3 Tablespoons milk
1-1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Melt the butter in a small saucepan. Stir in the brown sugar and salt and cook until the sugar melts.
Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
Stir in the powdered sugar and the vanilla extract.
Beat well.
If it seems too thin, add a little more powdered sugar.
Spread over the cake while the frosting is still warm. Otherwise it will cool and firm up and be hard to spread.

If you like walnuts, you may replace 1 cup of the apples with 1 cup walnuts.

Monday, June 27, 2011

Chocolate Mayonnaise Cake

Chocolate cake is great. But, what happens when you are out of eggs? This is what happens.
Mayonnaise replaces the eggs and butter and makes a moist delicious cake.

Preheat your oven to 350 degrees Fahrenheit.
You will need a 9"x13" baking pan. Grease and flour it.


1/3 cup cocoa powder
1 cup boiling water
1 teaspoon vanilla extract
3/4 cup mayonnaise
2 cups cake flour
1 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt

In a medium bowl, whisk together the cocoa powder and water. Cool to room temperature.
Whisk in the vanilla extract and the mayonnaise. Set aside.
In a large mixing bowl, blend the flour, sugar, baking soda, and salt.
Add the cocoa mixture. Mix with a mixer on low speed until everything is moistened. Increase the speed to medium and beat for 1 minute. Use high speed with a hand mixer.
The batter may seem thin. That is OK.
Pour the batter into the baking pan.
Bake for 40-45 minutes or til a toothpick comes out clean when poked into the center of the cake.
Cool on a wire rack.
Frost as desired.

If you want to you can use all-purpose flour. If you do only use 1-3/4 cup all-purpose flour instead of the 2 cups cake flour.

Wednesday, June 22, 2011

Berry Glace Pie

If you love fresh strawberries, this pie is for you. The berries are not cooked. It is super yummy!

A food processor or blender is helpful.


1 9" prebaked pie crust
8 cups fresh strawberries- small to medium size
2/3 cup sugar
2/3 cup water
2 Tablespoons cornstarch

Make and bake your pie crust and set aside.
Stem the strawberries and cut any large ones in half.
Take 1 cup of the strawberries and the water and puree them in a blender or food processor.
Measure and if needed add water so that you have 1-1/2 cup strawberry/water mix.
In a medium saucepan, mix the cornstarch and sugar.
Stir in the pureed strawberries.
Cook and stir over medium heat til mixture is thickened and bubbly.
Cook and stir for another 2 minutes.
Cool for 10 minutes without stirring.
Spread about 1/4 cup of the strawberry glaze over the bottom and sides of the baked pastry shell.
Arrange half of the fresh strawberries in the pastry. Put them stem down.
Spoon half of the glaze over the strawberries making sure each piece gets some glaze.
Add the rest of the strawberries to the pie.
Pour the rest of the glaze over the top. Once again make sure each piece gets covered.

Chill for 1-2 hours before serving.

Serves 6- 8

Monday, June 20, 2011

Honey-Glazed Chicken Stir-Fry

Stir-fry has a lot of stuff going for it. It tastes great. It is healthy. And it is quick to put together.
During the growing season you can use whatever fresh vegetables you want. Otherwise just use some frozen stir-fry vegetable mix.

You will need a walk or a large skillet.


12 oz. skinless, boneless chicken meat, cut into 1" cubes
2 Tablespoons honey
2 Tablespoons vinegar
2 Tablespoons orange juice
1 Tablespoon soy sauce
1 teaspoon cornstarch
2 Tablespoons cooking oil
2 cups frozen stir-fry vegetable mix OR 2 cups of whatever fresh vegetables you want

Hot rice for serving

In a small bowl, combine the honey, vinegar, orange juice, soy sauce, and cornstarch.
Set aside.
Add the oil to your wok or skillet.
Heat to medium high and add your vegetables.
Stir-fry for 3-5 minutes until crisp tender. Large pieces of broccoli may take longer.
Remove vegetables from skillet.
Add the chicken and stir-fry for 4 minutes or until chicken is no longer pink.
Move the chicken to the outer edges of the pan and add the honey/soy mixture.
Cook and stir til thickened and bubbly.
Add the vegetable back to the pan and mix in.
Don't keep on the heat for more than a minute. The vegetables will release more juices and thin out the sauce.
Serve over hot rice.

Makes 4 servings.

For a cooking oil, I recommend olive oil. It makes the vegetables taste fresher.

Saturday, June 18, 2011

Rhubarb-Strawberry Coffee Cake

This coffee cake is amazing. It smells great while it's baking and it just makes you not want to wait until it is cool enough to cut.

You can use frozen or fresh strawberries and rhubarb.

Preheat your oven to 350 degrees Fahrenheit.

You will need a 8" square pan. Do NOT grease.


3/4 cup fresh or frozen chopped rhubarb
3/4 cup fresh or frozen whole strawberries, stemmed
1/4 cup water
1/4 cup sugar
2 Tablespoons cornstarch

1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup(1/2 stick)  butter
1 egg
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla extract

1/4 cup flour
1/4 cup sugar
2 Tablespoons butter

Mix the 1/4 cup sugar and cornstarch. Set aside.
In a medium saucepan combine the rhubarb, strawberries, and water.
Bring to a boil.
Cover and turn down to a simmer and let it cook for 5 minutes or until the fruit is tender.
Uncover and stir in the sugar/cornstarch mix.
Cook and stir over medium heat until the mixture is thickened and bubbly.
Stir and cook another 2 minutes.
Remove from heat.

In a mixing bowl, combine the 1-1/2 cups flour, 3/4 cup sugar, baking powder, and baking soda.
Cut in the 1/4 cup butter until the mixture is crumbly.
Mix the egg, buttermilk, and vanilla extract in a small bowl.
Add it to the flour mixture.
Stir until moistened.
Batter may be lumpy and that's fine.
Spread half of that batter in the bottom of the baking pan.
Spread the fruit mixture over that.
Drop the rest of the batter in mounds over the fruit.
Set aside.

In a small bowl, combine the 1/4 cup flour and 1/4 cup sugar.
Cut in the 2 Tablespoons butter until it is crumbly.
Sprinkle over the top of the coffee cake.

Bake for 40-45 minutes until the top is golden.

Fantastic served warm.

Makes 9 servings.

Wednesday, June 8, 2011

Sazon- Puerto Rican Seasoning Salt

This is absolutely amazing for seasoning meats, poultry, or seafood. Liberally season your food before grilling and you will get awesome flavor.

This recipe calls for starting with whole peppercorns and cumin seeds. Use ground, if you like. It is still so great. Use the whole amount of ground as you would whole.


2 Tablespoons black peppercorns
2 Tablespoons cumin seeds
2 Tablespoons dried oregano
1/2 cup kosher or sea salt
2 Tablespoons garlic powder

Combine the peppercorns and cumin seeds in a small skillet.
Toast over medium heat for about 3 minutes. Shake pan occasionally.
Pour into a bowl to cool.
When cool grind in a mortar & pestle or a spice grinder.
Pour into a jar.
Add the ground pepper and ground cumin to the jar.
Add the rest of the ingredients.
Put lid on.
Shake well.

Makes about 1 cup and will season about 6-8 pounds of meat.
Will taste best within 6 months of making.
Keep out of heat and light.

Monday, June 6, 2011

Pumpkin Ginger Cupcakes

These are not just ordinary pumpkin cupcakes. They have little pieces of crystallized ginger in them.
That along with being covered in cream cheese frosting make these an awesome treat.

You will need a cupcake pan that fits 12 regular size cupcakes.
Fill those with liners.
Preheat your oven to 325 degrees Fahrenheit.



1-1/2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 cup(1 stick) butter, melted and cooled slightly
1 cup sugar
1 cup pureed pumpkin
3 large eggs
1/4 cup crystallized ginger cut into 1/8-1/4 inch pieces

Mix the flour, baking powder, baking soda, salt, cinnamon, and ground ginger in a bowl.
Set aside.
In another bowl, beat the melted butter, sugar, and pumpkin until smooth.
Mix in the eggs and crystallized ginger.
Gradually mix in the flour mixture.
The batter will be nice and thick.
Divide the batter evenly into the liners.
You will need about 1/4 cup for each.
Bake about 25 minutes until the tops are firm and poking them with a toothpick yields a clean toothpick.
Cool on a wire rack for 10 minutes.
Remove from pan.

Let cool while you make the frosting.


1/2 cup softened butter
6 oz softened cream cheese
1 teaspoon vanilla extract
3 cups powdered sugar
1/2- 1 teaspoon cinnamon
1-2 teaspoons milk

In a bowl, add the butter, cream cheese, vanilla extract, and powdered sugar. Beat until smooth.

Take 1/4 cup frosting and put it into another bowl.
Add the cinnamon and milk and blend well.

Frost the cooled cupcakes with the frosting.

With the remaining cinnamon frosting you can either do what I did in the picture. Which is to put small dollops in the center of each cupcake and take a toothpick and draw lines through it to make swirls and look like stars.
You can also put the frosing into a pastry bag and draw 2 circles on the top and run a toothpick through the circles to get a spiderweb effect.

No matter how you do it, it will be yummy!

You can store them for 3 days at room temperature. After that, due to the cream cheese frosting, you need to refrigerate.

Tuesday, May 31, 2011

Banana - Oat Pancakes

These are great pancakes. The taste is similar to banana bread, but like a pancake.

These are gluten free. Just make sure the oats or oat flour has not been manufactured on the same machines as wheat or other gluten products.

You can buy oat flour or you can just grind up oatmeal in a blender or food processor until it is a flour.


1 cup mashed bananas- about 3 small/medium bananas
2 Tablespoons melted butter
1 Tablespoon lemon juice
1 Tablespoon sugar
2 eggs
1 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another bowl, beat the bananas, butter, lemon juice, and sugar together. Mix in the eggs.
Add the banana mixture to the flour mixture and blend just until everything is moistened.
Set aside for about 10 minutes.
Heat a griddle or heavy skillet.
Oil the pan lightly.
Drop the batter by 1/4 cupfuls onto the hot pan.
Cook for about 3-4 minutes until bubbles start to form around the edge of the pancakes.
Flip over and cook another couple minutes on that side.
Serve or keep warm in a 200 degree Fahrenheit oven until the rest of the pancakes are done..

You will get about 10(4") pancakes.

Serve with butter and syrup.


Monday, May 30, 2011

Cinnamon Pastry Roll-ups

If your grandmother or mother ever made pie, you probably remember enjoying these tasty morsels.

Cinnamon pastry roll-ups are made from leftover pie crust dough.
It is very simple to make.

There is no set measurement. It all depends on how much pie crust you have leftover.

You will need a baking sheet or pan.


Leftover pie crust dough- either butter crust or simple pie crust

After making your pie, reroll the pastry scraps.

If it is a really large piece , divide it into 2 or 3 sections so that when you roll it up the roll-ups won't be too fat to cook completely.
With a knife, spread a thin layer of butter over the pie crust dough.
Sprinkle sugar liberally over the butter.
Sprinkle the cinnamon over the sugar.
Roll the pastry pieces. They will be like long cinnamon rolls.
Cut them into desired lengths.
Put on the baking sheets and put in the oven along with the pie.
Bake for about15-20 minutes until the pastry seems done and is just getting some color.
Pie crust made with butter will brown more and faster than a shortening crust.
Take out of the oven and let cool or eat warm.

Makes ?

Thursday, May 26, 2011

Homemade Potato Chips

Potato chips are great. Homemade is awesome AND easy.

If you are lucky enough to have a mandolin slicer, it's faster but you can just slice the potatoes with a knife.

You will need either a deep fryer filled with oil OR a wide skillet with about an inch or two of cooking oil.
Large knife or slicing mandolin


Oil for fryer OR skillet
2 or 3 medium-large size potatoes- Russet works great for these
salt or other seasoning

Heat you oil in the fryer to about 350 degrees Fahrenheit. Or heat up the skillet with oil until hot.
It is ready when a test slice bubbles immmediately upon dropping in.

Peel and slice the potatoes very thinly.

One at a time, add the potato slices to the hot oil.
Fry for about 10 minutes until the chips are crispy all the way through.
Every couple of minutes stir them up to keep them separated. This will ensure they don't stick to each other in spots and they will get crispy all the way like a chip should be.

When they are crispy, remove from the oil and drain on paper towels.

Season with salt OR any other seasoning you want to try.

Makes enough for 4-5 people. Maybe more depending on the size of the potato or how much everyone eats.

Tuesday, May 10, 2011

Batter Dipped Morels

Morels are wild mushrooms that only come around one time a year. If you love mushrooms and are lucky enough to find any of these, you are in for a treat.
You can fix morels in many ways. This is the way my dad always made them and they are pretty yummy.

You will need a large skillet.


Morels, cleaned and sliced in half- enough for a nice batch

A stick of butter for frying the morels


1 cup flour
1 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1 egg

In a bowl, beat all the batter ingredients until smooth.

Set the skillet on medium high heat and put in the butter to melt.
When the butter is melted and hot, dip the morel halves into the batter and let excess batter drip off. The morels should sizzle when put in pan or the butter isn't hot enough.
Add the morels to the skillet.
Fry for a couple minutes until golden. Turn over and cook on the other side.

Tuesday, May 3, 2011

Chocolate Chip Cupcakes

Chocolate chip cupcakes. What could be better? You can either top these with a chocolate glaze or dust with powdered sugar. I had cocoa sugar so I used that. Also good as is.

Makes about 18 regular size cupcakes.

Preheat your oven to 325 degrees Fahrenheit.
Line the muffin pans with liners or grease the cups well.


2 cups flour
2 cups brown sugar
1 teaspoon baking soda
1/2 cup(1 stick) cold butter, cut up
1 egg
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup milk
2 cups chocolate chips

2/3 cup chocolate glaze or powdered sugar for tops- optional

Mix the flour, brown sugar, and baking soda in a mixing bowl. Cut in the butter until the mixture is coarse looking.
Mix in the egg and vanilla.
Add the milk and sour cream and stir well.
There may be some lumps of batter and that's OK.
Fill all the muffin liners with a little over 1/4 cup batter.

The cups will be pretty well full.

Bake for 23-25 minutes until the tops are firm to the touch and a toothpick comes out clean when poked into the middle of a cupcake.
Cool for 10 minutes in the pans.
Remove to a wire rack to cool.

Drizzle with the glaze or sprinkle with the powdered sugar, if desired.

Saturday, April 30, 2011

Zucchini Alfredo

Zucchini Alfredo is a great way to use up your summer bounty of zucchini. It is an alfredo sauce with zucchini in it.
Quick and easy.

Serve it over pasta.
Serves 4-6.


3 Tablespoons cooking oil
2 cloves of garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 oz cream cheese
1/2 cup chopped fresh basil. Use 1/2 or 1/3 dried if needed.
salt and pepper to taste
Parmesan cheese for sprinkling

Heat your water for the pasta.
While the pasta cooks, make the sauce.
In a skillet, heat the oil over medium heat.
Add the garlic and cook and stir a couple minutes.
Add the zucchini and cook for about 10 minutes or until most of the water has evaporated. Stir frequently.
Add the milk.
Cube the cream cheese and add that to the skillet.
Stir until the cream cheese is melted and smooth.
Stir in the basil.
Taste and season with the salt and pepper.
Sprinkle with the Parmesan cheese.

Serve over the cooked and drained pasta.

Thursday, April 28, 2011

Yorkshire Pudding

Yorkshire Pudding is a nice compliment to a roast. Try it instead of mashed potatoes for a change.
The texture is like a bread pudding and when it bakes in the oven it puffs up like a popover but deflates when you cut into it.


1/4 cup of roast drippings
4 eggs
2 cups milk
2 cups flour
1/4 teaspoon salt

Bake your roast until done as you like.
Take out of the oven and raise the temperature to 450 degrees Fahrenheit.
Take the roast out of the pan and cover to keep warm while you make the Yorkshire pudding.
Measure the drippings and return 1/4 cup back to the roasting pan.
In a bowl, mix the eggs, milk, flour, and salt until smooth.
Stir it into the drippings in the pan.
Bake for 20-25 minutes until it is puffed and golden.
Cut into wedges or squares and serve with the roast.

Xavier Dumplings

Xavier Dumplings are Italian. They are classic Parmesan cheese dumplings.
 You will need a buttered cookie sheet.
6 oz flour
1/3 cup butter
6 oz Parmesan cheese
1/4 cup heavy cream
pinch of salt
1/2 tsp black pepper
1/2 tsp nutmeg
1 egg
1 egg yolk
Combine the flour, butter and parmesan cheese in a saucepan over low heat.
Stir until the butter has melted and is incorporated into the cheese and flour.
Add the cream a little at a time until you have a solid dough. 
Remove from the heat and work in the salt, pepper, nutmeg, egg and egg yolk. 
It should be like a very soft dough that you could pipe out of a frosting bag.
Either put the dough into a pastry bag and pipe out pea size amounts onto the baking sheet or drop pea size amounts from a spoon onto the sheet. 
Let them stand for 30 minutes.
Meanwhile, bring some salted water to a boil.
Drop in the dumplings and cook for 5 minutes.

Add to the soup or stew of your choice.

Sorry, I don't have a picture for these.
When I get one I will put up with the recipe.
Thanks to my sis who found me this recipe.

Wednesday, April 27, 2011

Whole Wheat Waffles

Waffles are so yummy! These are a whole wheat version and they are awesome!

You will need a waffle baker.
I have a Belgian waffle baker and the waffles are big with deep pockets.
If you have a smaller one, you may need to adjust the amount of batter you use per waffle.

Preheat your waffle baker

2 eggs
2 cups whole wheat flour
1/2 cup butter, melted
1-3/4 cup milk
1 Tablespoon brown sugar
4 teaspoons baking powder
1/2 teaspoon salt

In a mixing bowl, beat the eggs until fluffy.
Add the rest of the ingredients and beat until fairly smooth.
If you have some lumps, that's fine.
Pour 1 cup batter onto the center of the waffle baker and cook for about 3-1/2 minutes or until the waffle maker signals that the waffle is done.

You will get  4  Belgian waffles.

Serve with your choice of toppings.

Tuesday, April 26, 2011

Vanilla Pudding

Pudding is great. It's healthy. It's yummy. good for kids and adults.

Why not try making your own?
 You might want to try the butterscotch pudding too.

Serves 6.

You will need a medium sized saucepan.

3/4 cup sugar
3 Tablespoons cornstarch
3 cups milk
2 eggs, beaten
1 Tablespoon butter
1-1/2 teaspoons vanilla extract

In the saucepan, mix the sugar and cornstarch.
Stir in the milk.
Cook over medium heat until bubbly. Stir constantly.
Cook and stir for another 2 minutes.
Remove from the heat.
Gradually stir about a cup of the milk mixture into the beaten eggs.
Pour the egg mixture back into the pan with the rest of the milk mixture.
Turn the heat back on and cook until the mixture JUST starts to bubble. Stir constantly.
Turn down the heat so the pudding does not boil or the eggs will start to cook.
Keep stirring over the heat for 2 minutes.
Take off the heat.
Add the butter and vanilla extract.
Stir well.

Pour the pudding into a bowl and cover.
You can also divide it into 6 individual bowls.

Monday, April 25, 2011

Apple Upside Down Cake

 This isn't the upside down cake you are probably used to seeing. It has apple instead of pineapple. It would also be great with peach.
It is so yummy!

You will need a 9" square pan.
Preheat your oven to 350 degrees Fahrenheit.


1-1/4 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/4 cup shortening
1 teaspoon vanilla
1 egg

1 large apple, peeled and sliced OR 2 smaller apples
3 Tablespoons butter, melted
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/4 to 1/2 teaspoon cinnamon
2 teaspoons lemon juice

To make the cake, put all the ingredients in a mixing bowl and beat on medium until the batter is smooth.
Set aside.

For the topping, pour the butter into the bottom of the baking pan. Tilt the pan to coat the whole bottom.
Mix the brown sugar, cinnamon, and nutmeg.
Sprinkle evenly over the butter.
Lay the apple slices over the brown sugar mixture.
Sprinkle with the lemon juice.

Pour the cake batter over the apple slices and spread evenly.

Bake for 40-45 minutes until a toothpick comes out clean when stuck in the cake.

Lay a plate or flat pan (that is bigger than the cake ) over the cake pan and invert.
Leave the pan for a few minutes.
Lift off pan and cake should be on the plate.

Serve warm or cold. Plain or with whipped cream or ice cream.

Serves 9-12.

Saturday, April 23, 2011

Taco Seasoning

Sometimes you want tacos, but don't have the seasoning or need the seasoning for making something like Mexican Lasagna.
Instead of going and buying one, just mix this up instead.
You probably keep these ingredients in your pantry anyway.


1 Tablespoon flour
1 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon minced onion
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon sugar

Mix together.
Makes the equivalent of 1 taco seasoning packet.

Friday, April 22, 2011

Shrimp Stir-fry

Stir-fry is really very simple to make. It is also pretty healthy. It is low in fat and chock full of veggies.

You will need a wok or a large skillet.


1 lb. shrimp, shelled and deveined
3 Tablespoons red OR white wine vinegar
3 Tablespoons soy sauce
3 Tablespoons water
1 Tablespoon cornstarch
1-1/2 teaspoons sugar
1 Tablespoon cooking oil
3 cups frozen stir-fry vegetables OR fresh veggies like broccoli, carrots, peppers, and onions

3 cups cooked rice for serving

In a small mixing bowl, whisk together the vinegar, soy sauce, water, and cornstarch.
Set aside.
Stick the wok or skillet over medium high heat and add the oil.
Stir-fry the vegetables for 5-6 minutes until crisp-tender .
Put the vegetables into a bowl.
Pour the vinegar mixture into the skillet and bring to a boil.
Quickly add the shrimp and cook stirring constantly until shrimp has turned pink.
The sauce will coat the shrimp nicely.
Add back the vegetables and stir and heat through.
Serve over rice.

Serves 4.

Thursday, April 21, 2011

Rhubarb Pie

Rhubarb is pretty sour on its own, but made into a pie, it's fabulous.
April in Iowa is when rhubarb starts to make it's appearance for the season. So, it's the perfect time for making this pie.

You will need a 9" pie pan
Preheat the oven to 375 degrees Fahrenheit.


simple pie crust for a double crust pie
3/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
4 cups fresh or frozen rhubarb

Mix the sugar, flour, and cinnamon in a large bowl.
Add the rhubarb and stir well to coat.
Set aside while you make your pie crust.
Make your crust and roll out the bottom crust and fit into the pie pan.
Pour in the rhubarb filling.
Roll out the top crust. Either make a lattice crust or just a regular top crust.
Put over the top of filling and seal to bottom crust.
Moisten the top crust with milk and sprinkle with a little sugar- this is optional.
If you are using the lattice crust, it is ready to bake.
If you have a regular top crust, make 5 slashes in the top to allow steam to escape.
Put in the oven.
Cover the edge with a foil ring or pie shield to prevent overbrowning.
Bake for 25 minutes for fresh fruit OR 50 minutes for frozen fruit.
Remove pie shield.
Bake another 20-30 minutes or until top is golden.
The juices should be bubbling thickly through the lattice or slits.

Cool on a wire rack.

Serves 6-8.

If your rhubarb is extremely juicy, add up to 2 Tablespoons more flour.

Wednesday, April 20, 2011

Chicken Quesadillas

Quesadillas are so simple and yummy. They are great when it's hot out and you don't feel like slaving over a hot stove.
These come together in a matter of minutes.

You can buy a quesadilla maker or just make them on the stove with a griddle or skillet.


1 chicken breast half
1/4- 1/2 cup onion, chopped
1/4 - 1/2 cup green chili pepper OR bell pepper
6 -8 ( 7 " ) flour tortillas, depending on how much you want to stuff in them
2 cups shredded cheddar-jack OR cheddar cheese

Cook the chicken breast half and season with salt, pepper, and cumin.
Cool slightly and chop into small pieces.
On each flour tortilla, add some chicken, onion, pepper, and cheese to one half.
Fold the tortillas in half.
Heat the griddle or skillet.
Cook the quesadillas 2 at a time, unless you have a large griddle and can do more
Lay  tortillas on it and cook for a couple minutes until cheese has started to melt and the bottom is crisped or lightly browned..
With a wide spatula, carefully turn over the quesadilla and cook for another 2 minutes.
Keep the quesadillas warm in a 300 degree Fahrenheit while you cook the remaining ones.

Serves 3-4 people as a meal.
Serves 6 as an appetizer.

Tuesday, April 19, 2011


 There is nothing like pancakes from scratch. I grew up on them. They are easy to make and more filling than ones made from a mix.

You will need a skillet or preferably a griddle.


1 cup flour
1 Tablespoon sugar
2 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 Tablespoons cooking oil

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl mix together the egg, milk, and oil.
Add the milk mixture to the flour mixture and stir just until moistened.

Heat and lightly grease your griddle.
For standard size pancakes pour 1/4 cup batter onto the hot griddle.
If you want dollar size pancakes, use 1 Tablespoon  for each one.
Cook for about 2 minutes. The top of the uncooked pancake will form bubbles all over.
Flip the pancake over and cook for another 2 minutes. Both sides will be golden.

You will get 8-10 standard size pancakes or 36 dollar size.

Monday, April 18, 2011

Onion Rings

Who doesn't love a good onion ring? I just love them. I could eat them all the time. I don't. But I could.

If you have a deep fat fryer, use that. If you don't heat your oil in a deep pan over medium high heat.


2 large yellow onions
1 cup flour
1-1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon paprika
1/2 cup  or so water- you may need a little more or a little less

oil in your deep fryer or heat 1-2 cups in a pan on the stove

Peel and slice the onions into rings. Not too wide, but not really narrow either.
Set aside.
Heat the oil on the stove until hot. It is hot enough when a little batter dropped in sizzles and bubbles rapidly. If using the deep fryer, heat to 350 degrees Fahrenheit.
In a large bowl, whisk together, the flour, salt, garlic powder, onion powder, and paprika.
Gradually add the water. It is the right consistency when you can drizzle the batter from a spoon.
One by one, dip the onion rings into the batter and drop them carefully into the oil.
Fry until golden brown and crispy.
It only takes a few minutes.
You will have to fry them in batches. You don't want to crowd the pan or the oil temperature will lower.
As each batch comes out of the fryer, drain on paper towels and keep them warm in a 325 degree Fahrenheit oven.

This will serve 6-8.

Saturday, April 16, 2011


Who doesn't love a good plate of nachos? Dress them up as much or as little as you like.

This is my version and it is super yummy!

You will need a heat proof platter about 12"-14" in diameter.
Fill that with tortilla chips.
Preheat your oven to 300 degrees Fahrenheit and put the chips in to warm while you get the toppings ready.

Topping Ingredients:

1/4 lb. ground beef
cumin powder
chili powder

Cheese Sauce-
1 Tablespoon butter
1 Tablespoon flour
dash salt
dash pepper
1/2 to 3/4 cup milk
1 cup shredded cheddar cheese

2 Tablespoons sliced black olives
1-2 Tablspoons sliced jalapenos or serranos
1/2 cup sour cream
1/2 cup salsa

Brown the meat and season with salt, pepper, cumin, and chili powder.
Set aside but keep warm.
Make the cheese sauce. Melt the butter in a small saucepan over low heat. Add the flour, salt, and pepper and let it bubble for a minute.
Watch so it doesn't burn.
Add 1/2 cup milk and stir til it thickens.
If it thickens too much add the other 1/4 cup milk.
Once it bubbles, stir in the cheddar cheese until smooth.
Take the platter of chips put of the oven.
Pour the cheese sauce over the chips.
Sprinkle the meat over.
Follow with the olives and peppers.
With a small spoon, dollop sour cream over the nachos.
With another small spoon, drizzle the salsa  over everything.

Mexican Lasagna

Mexican lasagna is a nice change from your traditional lasagne.

It is made with flour tortillas instead of noodles.

Try it and you will not be disappointed.


1 package flour torillas- you will need 8
1 lb. ground beef
1 cup salsa
15 oz. tomato sauce
1 packet taco seasoning
2 cups cottage cheese
2 eggs
1 teaspoon dried oregano
1-1/2 cups cheddar-jack cheese

Preheat your oven to 375 degrees Fahrenheit.
You will need a 13"x9" baking pan.

In a skillet, brown the meat. Add the taco seasoning, salsa, and tomato sauce.
Simmer for 5 minutes.
While that simmers mix the cottage cheese, eggs, and oregano in a bowl.
Cut or tear 3 tortillas in half and line the bottom of the baking dish.
Stick another whole tortilla over the middle of the pan.
Spread half the meat sauce over the tortillas.
Spread the cottage cheese mix over the meat.
Arrange the other 4 tortillas over that mixture following the same way as the first time.
Spread the rest of the meat sauce over that.
Top with the cheese.

Bake for 30 minutes or until bubbly.
Let stand 10 minutes before serving.

Can serve up to 12 people.