Sunday, September 23, 2012


1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1.Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2.In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3.Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Frozen Mamas:

You will need to add the egg, milk, and vegetable oil to the mix I provided.  Bake as directed above.

The chili is from a previous recipe I posted.

Printed from 9/23/2012

Honey Chicken Kabobs

Hi ladies,
I've been meaning to post this for since July! 
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
1.In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.Preheat the grill for high heat.
3.Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken
juices run clear. Turn and brush with reserved marinade frequently.

Frozen Mamas:

Just thaw and grill!


Friday, September 21, 2012

October RSVP...

We are going to try out Wednesday night to see how that works, so RSVP for Wednesday, Oct 17th at 6:30.

waffels with strawberry syrup

Heat waffels in toaster or toaster oven until cripsy. Heat syrup on stove or in microwave. Yummy with peanutbutter.

Thursday, September 13, 2012

Philly Cheesesteak Pizzas

3 tablespoons extra-virgin olive oil
1 small onion, halved and thinly sliced
1 Italian frying pepper, thinly sliced
1 clove garlic, minced
1 pound shaved or very thinly sliced beef
1/4 cup chopped fresh parsley
Kosher salt and freshly ground pepper
4 whole-wheat pocketless pitas or prebaked individual-size pizza crusts
2 cups shredded Italian cheese blend, or a mix of shredded mozzarella, provolone and parmesan
1/2 cup pickled sliced sweet or hot cherry peppers

Preheat the broiler. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and frying pepper and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic and beef and cook, stirring occasionally, until the beef begins to brown, about 3 minutes. Add the parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, 1 more minute.

Meanwhile, line a baking sheet with foil. Place the pitas on the prepared baking sheet and sprinkle each with 1/4 cup cheese. Top evenly with the beef mixture and the remaining 1 cup cheese.

Broil the pizzas until the cheese melts, about 2 minutes. Top with the cherry peppers and cut each pizza into quarters.

Per serving: Calories 590; Fat 33 g (Saturated 13 g); Cholesterol 95 mg; Sodium 1,159 mg; Carbohydrate 32 g; Fiber 5 g; Protein 41 g

Bag 1: Onions, peppers, garlic
Bag 2: Steak strips
Bag 3: Cheese
Bag 4: Pitas
Tub 1: Cherry peppers
You could probably get away with making this straight from the freezer.  Sautee veggies and steak, then divide between pitas, top with cheese, and cherry peppers if desired, then broil.

Pizza wraps


  1. Spoon sauce onto a tortilla.
  2. Add cheese and toppings.
  3. Fold like a burrito.
  4. Place on cookie sheet.
  5. Repeat steps to make as many wraps as you'd like
  6. Bake at 350F for 10-15 minutes or until hot inside.

I froze after folding them, so you will need to bake them, and sprinkle them with cheese if you desire. put in over 350 with cheese sprinkled over them to cook after thawed. (although I am sure you can do it longer from frozen state!)

Read more:

Wednesday, September 12, 2012

Pancetta Chicken Bake


  • 3 slices of pancetta (1/4 to 1/2 pound)
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 boneless, skinless chicken breasts
  • 1/2 onion, chopped (less if desired)
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/2-1 cup shredded cheddar or colby cheese


Cook pancetta briefly until crisp in 10" skillet. Crumble pancetta and set aside.
Add butter and olive oil to skillet.
Saute chicken breasts in this mixture over medium heat, turning once, until chicken is almost cooked and just barely pink in center. The internal temperature should be 155 degrees F. This should take 8-10 minutes. Cut chicken into thick slices.  Place chicken in ungreased 8x8" baking dish.
Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked pancetta. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 15-20 minutes or until chicken is thoroughly cooked and cheese is melted.

From frozen - let thaw in refrigerator and then bake at 350 degrees for 20-25 minutes until chicken is throughly cooked and cheese is melted.  **Note** sauce does look separated after baking, but its ohh so yummy. 

Best with mashed potatoes and veggies.