Category: recipes

chocolate chip pie

• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teas vanilla extract
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup (6 oz.) semi-sweet chocolate chips
• 1 cup chopped nuts
• sweetened whipped cream or ice cream (optional)

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. beat in flour, granulated sugar, brown sugar and vanilla extract. beat in butter. stir in morsels and nuts. spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. cool on wire rack. serve warm with whipped cream, if desired.



2 lbs. ground round

1 med. vidalia onion (very finely chopped)

2 cans of tomato sauce (I use plain but you can opt for the seasoned ones too)

1 corona for the chili…..the rest you can enjoy later 🙂

2 tbls chili powder

1 tbls oregano

1 teas sugar

1  pkg of concentrated beef stock (I use knorr’s)

1 teas cayenne

2 to 3 medium white potatoes (peeled & finely diced)

1 to 2 tbls of finely ground corn meal

Brown the ground beef in large stock pot – seasoning with salt, pepper and whatever else your heart desires. Once browned, add onions and let those babies cook a little. Then add the next 8 ingredients and begin simmering on low to medium…..for a couple of hours.  Feel free to have a Corona while everything is coming together. Now sing that song by the Beatles. Okay, seriously, when the potatoes are cooked….and you will have to check 😉 then add the ground corn meal. I add ground flax too…but that’s for my health and no one at my house notices it! Feel free to taste test it and add more cayenne or chili powder if it is not enough for you. I have to keep it on the mild side for me and the boys….but my husband always has his with a side of hot sauce! Now, get yourself a big old bowl, fill it with chili and cover and smother it with some shredded monterey jack and some crackers and go! Be sure to grab another corona to wash it all down! 😉

my not quite famous pasta salad

I will have to post pics when I make it again….but this recipe is the one that I have given to so many people that I have lost count and other than a few tweaks, the original came from a friend who got it from another friend. We have all made it our own and it definitely can be made to suit your tastes.


16 oz tri-color rotini pasta, cooked, rinsed and cooled

1 med. sweet onion, finely chopped

3 to 4 cloves of garlic, very finely chopped

1 large or 2 med. cucumbers, peeled, seeded and chopped into bite-sized pieces

1 c. sugar

1 c. red wine vinegar

1/2 c. olive oil

1 teas. dry mustard

1/2 teas. cayenne pepper

3 tbls. dried parsley

salt & pepper, just a shake or two

1 c. shredded fresh parmesan cheese (optional)

the recipe basically requires all the prep work to be done…..that’s how I like to roll. 🙂

so, gently toss the first four ingredients in a large bowl or dish that you can use to serve and store the pasta salad in…

in a separate bowl,  blend the remaining ingredients with the exception of the parmesan cheese

then using a wooden spatula, blend gently with the pasta mixture

you can add the parmesan cheese as you serve it…unless you hate parmesan cheese, and then I would say nevermind =O

store covered tightly in the refrigerator and enjoy