Saturday, May 31, 2014

East Valley Cafe

East Valley Cafe at Eaast  Main Street and Recker Road is a great find in the East Valley.
The person(s) who redecorated the facility and designed  the menu  did an excellent job in both areas.

The menu is designed with the customer in mind. With the selections for both the large eater and
those of us who share because we do not want to take leftovers home or prefer a smaller portion.

The servers are courtious and willing to accommodate the customers.  The food is served hot and fresh and has a nice presentation.

                                                            Breakfast Burito

                                                Waffle sandwich

French Toast


Sunday, May 25, 2014

Meatball Sub on a Stck

It's another keeper for the picky teen boys list!!! 
Meatball Sub on a Stick
1 lb lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp dried Oregano
1 Tbsp dried Basil
1 Tbsp dried Parsley or 1/4 cup fresh chopped
1/2 tsp Crushed Red Pepper
2 cloves garlic, minced
1 can Pillsbury Original breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping
Preheat oven to 375°
Line 2 baking sheets with parchment paper. Set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.
Open can of breadsticks and starting with one breadstick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about 1/4", so the meatballs bake through and the dough has room to expand.
Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.

Saturday, May 24, 2014

Freezer Bread

Is there anything better than the smell of fresh baked bread wafting from the oven?  I swear my family loves me just a little more on those days!  Even so, if I am going to go through all the effort of mixing and kneading and rising that yeast bread requires, I am going to make it count.  That is why I love this recipe!  It makes enough dough for four full-sized loaves that can be frozen until you need it.
If you have been reluctant to try your own yeast bread, I promise it is not difficult! There are just a couple of things to keep in mind.  First, try to use the best bread flour you can find.  I normally like to use King Arthur Bread Flour, but a whole wheat pastry flour (like I used for this recipe) will work too.  Second, be sure to knead your dough for long enough.  I like to knead it for 10 minutes using the dough hook on my stand mixer, and then for another 7-10 minutes by hand.  It will be sticky when you take it out of the mixer, so be sure to have additional flour on hand (and on the counter) to work into the dough.  Third, when you let it rise the first time, be sure to let it rise just until doubled and no longer.  If you let it rise too much during the first rise, it won’t rise as much as a loaf.
Rest assured that your bread will still taste delicious no matter what, even if you “mess up” and let it rise too long (or not enough).  Bread is one of those things that you sometimes have to tweak to get it just right for your specific conditions (altitude, humidity, etc.) but even the “mistakes” will be perfectly edible.  Your family might not even know the difference!
Easy Freezer Bread 1
Here is what you need:
3 cups warm water (110 degrees)
1 cup sugar
3 tablespoons active dry yeast
1 cup warm milk (110 degrees)
1 tablespoon salt
1/2 cup (1 stick) butter, melted
12 cups bread flour (King Arthur is the best, but others will work too.)
butter for greasing bowl
Easy Freezer Bread 2
Step 1: Pour warm 100-110 degree water into a large bowl of stand mixer.  Stir sugar into warm water and add yeast; let proof for five minutes or so, until the mixture bubbles and foams.
Easy Freezer Bread 3
Step 2: Add salt and melted butter to yeast mixture; mix well.
Easy Freezer Bread 4
Step 3: Mix in flour, 1-2 cups at a time.
Easy Freezer Bread 6
Step 4: Using dough hook attachment, knead dough for 10 minutes.
Easy Freezer Bread 7
Step 5: Place dough on well-floured surface and knead by hand for 7-10 minutes more, adding flour as necessary, until dough is smooth.  (If kneading entirely by hand, skip step four and simply knead on floured surface until dough is smooth–approximately 15-20 minutes.)
Easy Freezer Bread 8
Step 6: Place dough in bowl greased well with butter, and turn dough once to coat with butter.  Cover with a damp towel and place in a warm spot to rise.  Let rise until doubled–about 45 minutes to an hour.
Easy Freezer Bread 10
Step 7:  Punch down dough and divide into four equal portions.  Wrap each portion in plastic wrap or freezer bag and freeze until needed.
Easy Freezer Bread 11
Step 8:  To use, thaw dough.  For bread, place in greased bread pan and let rise to 1″ above pan before baking.  Dough can also be used to form dinner rolls–just shape into balls and let rise for 30 minutes–or as homemade pizza dough. Bake in a pre-heated oven at 350 for 30 minutes or until golden brown.  If desired, brush top of hot loaf with melted butter before it cools.


Hummingbird Cake

Hummingbird Cake (Banana-Pineapple 


  • 3 cups all-purpose flour (12.75 ounces/360 grams)
  • 2 cups granulated sugar, or 1 cup granulated sugar and 1 cup packed light brown sugar (14 ounces/400 grams)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 1/4 cups vegetable oil or peanut oil (9 ounces/260 grams)
  • 3 large eggs, lightly beaten (scant 2/3 cup/5.25 ounces/150 grams)
  • 2 tsp vanilla extract
  • 2 cups diced very ripe bananas (about 4 medium or 2 large/16 ounces/455 grams)
  • 1 cup canned crushed pineapple with juice (8 ounces/225 grams)
  • 1/2 to 1 cup finely chopped pecans or walnuts (2 to 4 ounces/60 to 120 grams)


  • 2 cups cream cheese, softened (16 ounces/445 grams)
  • 1 cup unsalted butter, softened (65 to 67°F) (2 sticks/8 ounces/225 grams)
  • About 8 cups confectioners’ sugar, sifted (2 pounds/1 kg)
  • 2 tsp vanilla extract
  • 1/2 cup finely chopped pecans or walnuts (optional) (2 ounces/60 grams)


  • three 9- by 1½-inch round cake pans, two 9- by 2-inch round pans, one 10-inch (12-cup) Bundt or tube pan, one 13- by 9- by 2-inch pan, or one 17- by 11-inch jelly-roll pan, non-stick cooking spray, mixing bowls, cooling rack, hand mixer (for frosting only)
Servings: 12 to 16

Thursday, May 22, 2014

Lemon bars 2 ingredients

IT'S THAT EASY!!!! AND I LOVE Lemon!!!!!! Oh my Gosh!!!
Two Ingredient Lemon Bars
1 Boxed Angel Food Cake mix
1 -15 oz can Lemon Pie Filling
Preheat the oven to 350 degrees.
Open a 15 oz can of Lemon Pie Filling and stir it together with an Angel Food Cake mix.
Mix together until the cake mix and pie filling are completely blended.
Spread into a greased 9 x 13 baking dish.
Bake for 20 - 25 minutes – edges will be slightly browned.
Cool completely, dust with powdered sugar. Slice & Serve!

Wednesday, May 21, 2014

Garlic Pull Apart

  • 16 frozen white dinner rolls (Rhodes brand)
  • ½ C butter, melted
  • 1 C grated Parmesan cheese, divided
  • 1 tsp dry parsley flakes
  • 1½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp Italian seasoning
  • ½ tsp onion powder
Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
Cut rolls in half with a clean pair of scissors.
Combine melted butter and seasonings together.
Pour over dough and gently mix.
Add ½ C of grated cheese and combine.
You want each piece of dough to be coated.
Line the bottom of a 9 inch springform pan with the piece of dough and then top with remaining grated cheese.
Allow to rise in a warm place for 1½ – 2½ hours.
Cover bottom of pan with foil to prevent butter from leaking out.
Bake at 350 for 20-25 minutes or until center is completely done.

Monday, May 19, 2014

Bacon wrapped Potatoes

Southern Living DECEMBER 2012.        Directions


2medium-size red potatoes, cut into 8 wedges each
½teaspoon salt
16center-cut bacon slices
½teaspoon pepper
½cup diced red onion
1tablespoon canola oil
1garlic clove, minced
12ounces queso blanco pasteurized prepared cheese product, cubed
1(8-oz.) block pepper Jack cheese, shredded
½cup half-and-half
1(4-oz.) can chopped green chiles
1plum tomato, seeded and diced
¼cup chopped fresh cilantro

1. Place a lightly greased wire rack in an 
aluminum foil-lined 15- x 10-inch jelly-roll pan. 
 2. Preheat oven to 425°. Sprinkle potato wedges with salt. Wrap each with 1 bacon slice. Arrange potato wedges in a single layer in prepared pan. Sprinkle with pepper. 
 3. Bake at 425° for 40 to 45 minutes or until bacon is crisp and browned. 
 4. Meanwhile, sauté onion in hot oil in a small nonstick skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat. 
 5. Combine queso blanco, next 3 ingredients, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 2 1/2 minutes; stir and microwave 2 1/2 more minutes or until cheese is melted and mixture is smooth, stirring at 1-minute intervals. 6. Stir diced tomato and cilantro into queso blanco mixture. Serve dip with potato wedges. Note: We tested with Velveeta Queso Blanco for prepared cheese product.
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Sunday, May 18, 2014

Alton Brown's Mac And Cheese

Alton Brown,s Best Ever Mac and Cheese
Total Time:
35 min
10 min
25 min
Yield:6 to 8 servings

Cheese Main Dish Macaroni And Cheese

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Read more at:

Saturday, May 17, 2014

Moist apple Cake with Carmel topping


2 1/2 cups granulated sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts
2 1/2 cups diced apples (canned or fresh)
Caramel Topping
3/4 cup butter
2 cups brown sugar
1/4 cup milk
Frosting Drizzle
1 cup confectioners' sugar
1/2 teaspoon vanilla
1-2 tablespoons milk



Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.

Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.

When cake is done, punch holes in it with a knife and pour topping over.

Caramel Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake

Frosting Topping: Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until it is a consistency you can drizzle over the cake.
Original Moist Apple Cake With Caramel Topping Recipe Recipe found at Grandmothers Kitchen Recipes.

No Bake S'more Cake

No Bake S’more CakeRecipe adaptad from:

No Bake S’more Cake

prep time: 15 minutes
chill time: 2-3 hours before serving 
servings: 20 
  • 1 box graham crackers
  • 2 tubs of marshmallow creme 7 oz. (i used the $1.00 each generic brand from walmart and worked out great)
  • 1 tub of cool whip (not frozen.. i left mine out for 15 minutes before using)
  • 2 tsp. vanilla
  • 1 bag of semi sweet chocolate chips
  • 1 cup of heavy whipping cream
  • 1 tsp. salt
Step 1
Mix your marshmallow creme with the cool whip until smooth and creamy, use a hand mixer or counter mixer to mix the marshmallow and cool whip once it’s smooth and creamy add your vanilla and mix again.
Line the bottom of a 9 x 13 casserole baking dish with some graham crackers

Friday, May 16, 2014

Apple Cake with Vanilla Sauce


2 large or 3 small Granny Smith or other tart Apples
Juice of 1 large lemon (or 2 small ones)
1 cup all-purpose Flour (2 cups)
1 teaspoon Baking powder (1 1/2 teaspoons)
3/4 cup Sugar (1 1/4 cups)
1/4 teaspoon Salt (1/2 teaspoon)
1/2 teaspoon ground Cinnamon (1 teaspoon)
1/4 teaspoon ground Nutmeg (1/2 teaspoon)
8 Tablespoons unsalted Butter (divided in half, soften to room temp half of the butter and set the other half aside) (For the bigger cake - 12 Tablespoons Butter, divided in half, soften to room temp the other half while set aside the other half)
1/2 cup Milk (1 cup)
2 Eggs, beaten lightly (3)
1 teaspoon Vanilla Extract (1 1/2 teaspoon)
Cinnamon-Sugar (for dusting)

For the Vanilla Custard Sauce

1 cup Milk
4 Egg Yolks
2 Tablespoons Sugar
1/2 teaspoon Vanilla Extract


Preheat the oven to 350 F.  If I am making the bigger version of the cake, I use a springform pan otherwise I use an 8-inch cake pan lined with parchment paper.

Squeeze the lemon(s )to get the juice. Pour the juice in a bowl. Peel, core and then cut the apples in thin slices. An apple slicer would be handy for this. Place the apple slices in the bowl with the Lemon juice and toss to coat evenly. Set aside.

In a large bowl, combine the flour, baking powder, sugar, salt and spices. Add the softened butter then using a pastry blender process/mix until the butter is fully broken up into small pieces (about 1/3 of the size of a pea) and is well coated by the flour mixture. You may use an electric mixer to do this if you wish.

Pour in the milk, beaten eggs and the vanilla extract. Stir until blended and smooth (no more big lumps). Pour into the prepared pan.

Arrange the apples on top in an attractive manner. I just form a circle using the Apples but feel free to be creative.

Bake for about 40 minutes (about 60 minutes or so for the bigger version) or until the cake is golden brown and springs back when lightly pressed. You can insert a toothpick in the center as well and it's done when it comes out clean. If doing the bigger version, cover the cake pan with a tent foil after 35-40 minutes to prevent over browning of the top and then continue to bake until fully cooked.

Transfer the cake to a wire rack to cool. Immediately after, melt the remaining butter. While butter is melting, sprinkle/dust the cake with Cinnamon-Sugar. I have a  Cinnamon Sugar grinder which I use for this. If you don't have one just combine a little ground cinnamon with  some granulated white sugar and then sprinkle/dust it all over the cake. Drizzle the melted butter all over the cake. Let the cake cool completely in the pan.

When it's cooled completely, lift the cake from the pan, remove the parchment paper and then transfer to a serving platter or cake stand.

For the Vanilla Custard Sauce

Pour the milk into a saucepan and heat up to medium until bubbles appear along the edges of the pan. In the meantime, whisk together the egg yolks and sugar until thickened and has a lemony color. Slowly pour in the hot milk while stirring. Return the mixture to the saucepan and cook on low heat for about 8 minutes stirring constantly until it coats the back of a spoon. Strain the sauce in a sieve and then add the vanilla to the sauce. Serve the cake with the warm sauce!!! Drizzle or smother it with sauce, that is your choice!!!

Wednesday, May 14, 2014

Waffle iron Hashbrowns

Waffle-Iron Hashbrowns
  • 1 bag frozen shredder seasoned potatoes
  • Oil  or Spray oil
  • (for ketchup serving, if desired)
  1. Spray a hot waffle iron generously with nonstick cooking spray.
  2. Place shredder seasoned potatoes on top of the hot waffle iron. Press the waffle iron closed, using a bit of pressure as needed to slowly lower the lid over the shredder seasoned potatoes.
  3. Close the lid and cook until crispy and golden brown.
  4. Remove from waffle iron. Salt lightly. Serve with ketchup, if desired.

Tuesday, May 13, 2014

Mini Apple Pie

These mini apple pie were made by Marga from Spain
She has been inspired by the gastronomy English and American tastes. And indeed these mini apple pies were very good.

Recipe and Image by El Festin de Marga
For more recipes
  • 6 large apples
  • Juice of half a lemon
  • ½ cup white sugar (and a little more for dusting)
  • ½ cup brown sugar
  • 3 tablespoons flour
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 2 tablespoons butter
  • 2 sheets of puff pastry fresh dough
  • An egg

  1. Turn the oven to 175 º( 350 F)
  2. Peel the apples and cut into thin pieces (like potato omelette).
  3. Place in a bowl with the juice of half a lemon.
  4. Mix in a small bowl the flour, sugar and spices.
  5. Place over apples and stir so that all the pieces are soaked in the mixture.
  6. Coat the molds with butter.
  7. Choose two round dough cutters (or glasses). Larger one for the base and another, slightly larger than the size of the mold to the top.
  8. Spread a puff pastry and cut the larger circles.
  9. Place on the molds, stretching and squeezing a bit so they are well adapted. It has to stand out a little dough at the top to close the cakes.
  10. Fill the molds with the mixture, not spend.
  11. Pour a dash of apple butter on top of each small cake.
  12. Cut smaller circles to the top.
  13. Place the lids. Using your fingers, close the tarts, joining the top and bottom together and turning up.
  14. Cut with a knife three dashes in the center of the top to allow air to escape.
  15. Beat the egg and paint with it the surface of the cakes. Sprinkle a little sugar.
  16. Cover lightly with a bit of  baking paper and put in the oven 25 minutes. It serves the same role that came with the pastry. After 25 minutes, remove the paper and leave 10 or 15 minutes, until well browned. If, instead of mini cakes, we make a big, we would leave it another 10 or 15 minutes.
  17. Remove from oven, let cool 5 to 10 minutes were spent on a tray. They are very rich warm.

Saturday, May 10, 2014

Lemon sugar cookies


  •  1 cup sugar
  •  1 cup confectioners' sugar
  •  1 cup vegetable oil
  •  1 teaspoon lemon extract
  •  4-1/2 cups all-purpose flour
  •  1 teaspoon baking soda
  •  1 teaspoon cream of tartar
  •  Additional sugar


  1. In a large bowl, cream butter, sugars and oil. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into creamed mixture (dough will be stiff). Roll into 1-in. balls; place 2-in. apart on ungreased baking sheets.Press with the bottom of a glass dipped in water, then in sugar. Bake at 350° for 10 minutes or until edges are lightly browned. Yield: about 11 dozen.
Originally published as Lemon Sugar Cookies in Country Extra March 1995, p47

Friday, May 9, 2014

Lemon Brownies

For the Brownie:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tablespoons lemon zest
2 tablespoons lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt
For the tart lemon glaze:
2 - 3 tablespoons lemon juice (to taste and consistency)
4 teaspoons lemon zest
1 rounded cup powdered sugar
Preheat the oven to 350 degrees. Grease an 8×8 inch baking dish with butter and set aside.
Zest and juice two lemons and set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
Pour it into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 minutes, should turn golden around the edges.
Allow to cool completely before glazing. Do not over bake, or the bars will dry.
For the glaze:
Sift the powdered sugar and whisk with lemon zest and juice.
Spread ½ of the glaze over the brownies with a rubber spatula and let glaze set. Now spread the other ½ over the brownies and let set. (This is a glaze, not frosting so it will not harden like icing)
Cut into bars and serve.

Monday, May 5, 2014

Cinnamon Roll Cake

Cinnamon Roll Cake

Cinnamon Roll Cake! The ooey gooey-ness of cinnamon rolls with a fraction of the work! This is seriously an incredible recipe!


    Print This Recipe 


    1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
    2. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.
    3. For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
    4. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
    5. FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.