Saturday, June 16, 2018

Meatloaf stuffed Onions!!

This is a excellent meal to make and serve at the summer events

Meatloaf stuffed Onions!!
2 pounds ground beef
1 cup bread crumbs
1 egg, beaten
1 cup milk
1/2 cup BBQ Sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3-4 Yellow Onions (med-large)
1 Package of Bacon
More BBQ Sauce
In a large bowl, combine the ground beef, crumbs, egg, milk, ½ cup BBQ, onion, salt, pepper and garlic powder. Mix together with your hands until thoroughly combined.
Cut top and bottom off onion, cut in half and peel off skin. Then separate the onion into "layers". Use the larger outside layers.
Stuff your Meatloaf mix between two Onion Layers (essentially making an onion seal around a large meatball)
Wrap each "bomb" with 3 slices bacon and secure with toothpicks.
Bake in a dish with sides (to catch grease) at 425 for approx 40 minutes or until internal temp 165.
Add BBQ sauce all over and bake an additional 5 minutes!

Saturday, May 27, 2017

Lemon Cream Puffs

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Light and delicious these Lemon Cream Puffs are baked until puffy and filled with a light lemon cream filling! A perfect addition to your dessert line!
Course: Dessert
Cuisine: American
Servings: 12
Calories: 210 kcal
Cream Puffs:
  • 1 cup heavy cream whipped to stiff peaks
  • 8 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1/3 cup milk
  • 2 Tablespoons lemon juice

  1. Preheat oven to 425.
  2. In a sauce pan over medium-high head add your butter, water and sugar and stir until melted and bring to boil.
  3. Add in your flour and stirring quick and continue to stir to cook away your moisture a little until the dough pulls away and starts forming a ball.
  4. Remove from heat and place in bowl to cool for about 5 minutes.
  5. Mix in your eggs one at a time making sure to fully combine each egg after each addition.
  6. Add your dough to a piping bag and pipe out about 2" mounds on a silpat or parchment lined baking sheet. {You can flatted out peaks with a little water by dabbing them with finger so you don't get any peaks on finished puffs).
  7. Bake in oven for 10 minutes then reduce heat to 350 (do not open oven) and bake for about 15-20 minutes longer or until golden.
  8. Remove from oven and let cool.
To make your filling:

  1. In bowl whip your heavy cream until stiff peaks form, set aside.
  2. In another bowl beat your cream cheese until smooth.
  3. Add in your powdered sugar, milk and lemon juice and continue to beat until combined.
  4. Fold in your whipped cream until mixture is light and fluffy.
  5. Cut your cooled cream puffs in half and using piping bag fill your cream puffs with your lemon cream filling.
  6. Sprinkle with powdered sugar and serve

Friday, May 26, 2017


 · 8120 N Hayden Rd Ste E-100. Scottsdale, AZ 85258
(480) 699-0699

This is a excellent Place to visit if you want a casual cocktail a happy hour snack or  full meal.
The  service  is prompt and the servers are friendly and know the menu. The food is not all presentation it is flavorful and well presented.

Carolina Baby Back Ribs

Almost Famous Pork Chop


Smoked Brisket Sliders

Baked Potato

Sunday, February 19, 2017

Marshmallow Chocolate Cake

Marshmallow Chocolate Cake

For the cake:
  • 1 (15.25 oz.) package Devil's Food cake mix
  • 3/4 c. water
  • 3/4 c. canola oil
  • 4 large eggs
  • 1 (10 oz.) package miniature marshmallows
For the icing:
  • 2 c. granulated sugar
  • 1/2 c. (1 stick) unsalted butter
  • 5 oz. evaporated milk
  • 1 (12 oz.) package semi-sweet chocolate chips {2 cups}
  • 1 tsp. vanilla extract
  1. PREPARE CAKE: In a mixing bowl, place cake mix, water, oil, and eggs; beat until well combined. Pour batter into a greased 9x13-inch baking pan. Bake at 350 degrees for 30-35 minutes, or until cake tests done with a wooden pick.
  2. Remove cake from oven and immediately pour marshmallows evenly over the top. Set aside.
  3. PREPARE ICING: Place butter, sugar, and evaporated milk in a medium-sized saucepan. Bring to a boil over medium to medium-high heat, stirring frequently; boil for 30 seconds.
  4. Remove from heat; add chocolate chips and vanilla extract. Whisk until chocolate chips are melted and icing is thickened and glossy. Working quickly, pour over marshmallows and smooth with a rubber spatula. Allow to cool completely.

Source:  The Kitchen is My Playground

Ritz Carlton Tea Room Leamon Pound Cake

The Famous Ritz Carlton Hotel 1920's Tea Room Lemon Pound Cake.
This is the kind of recipe that keeps getting handed down. It's that GOOD and perfectly classic.
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested
Preheat oven to 350F
Spray or butter and flour 2 loaf pans or one large Bundt pan.
Sift flour, baking powder and salt into medium bowl. Set aside.
Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely. 

Thursday, January 26, 2017

Sweet Potato Casserole


Actress Nikki DeLoach is preparing a decadent dish in the kitchen. 
Sweet Potato Casserole
  • 3 cups mashed sweet potatoes
  • 1 cup of sugar
  • 1/2 tsp salt
  • 2 eggs, lightly beaten
  • 1 stick of butter (4 oz)
  • 1/2 cup of sour cream
  • 1 tsp vanilla extract
  • 1 tsp of cinnamon
  • Nut Topping 

1) 1/3 cups of butter, melted
2) 1 cups of brown sugar
3) 1/3 cup of flour
4) 1 cups of pecans, chopped 
5) Bake at 350’ in an 8 x 8 dish until lightly browned 
Check out more delicious recipes at the Home & Family Pinterest Page 

Tuesday, January 24, 2017

Chicken and Rice

No Peek Chicken
1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders
How to make it :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water.  I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing!