My Wonderful World

W e l c o m e... And Enjoy!

Monday, December 31, 2012

New Years Eve 2012/2013

Wishing Y'all a Happy & Prosperous New Year

We will be enjoying the Evening with a Shrimp Cocktail with a 
Sparkling Moscato wine.  
The Pork Tenderloin will be roasted with garlic and rosemary.  
My Apricot Créme Sauce will be easy since I use Apricot Jam heated until melted 
and then add a tablespoon or two of heavy cream.   So EASY!!

I love brown rice and will make that with sautéd pecans and pimentos.  
The steamed broccoli with be served with a light cheese sauce.  

And here is the Pecan Sandies recipe!!

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Pecan Sandies

1 cup butter
1/2 cup sugar
2 teaspoon water
2 teaspoon almond extract
2 cup flour
1/2 teaspoon baking soda
1 pinch salt
1 cup pecans;  fine chop

Cream 1 cup butter and 1/2 cup sugar. Add 2 teaspoons water and 2 teaspoons almond extract. Sift together 2 cups sifted flour, baking soda and salt.  Add flour mixture to creamed butter and mix to combine. Stir in 1 cup chopped pecans.    Do not overmix.

Chill 1 hour. Form one inch  balls and place on a parchment paper lined baking sheet.  Bake at 325F  for about 20 minutes.  Watch closely and do not let them over brown.   Cool slightly roll in powdered sugar, if desired.

I put my dough on plastic wrap and roll into a log and chill. Easier to slice the chilled cookie dough with a serrated knife.

Note:  The original recipe called for vanilla.   I find the almond extract really adds dimension to the finished cookie flavor.  The vanilla was just too "fragile" for my taste.

Notes:  ©WHStoneman

Yield: 24 servings

** Exported from Now You're Cooking! v5.89 **

The dough will be a little crumbly...but be will come together!

I place the dough in plastic wrap.....then...
Roll tight in my plastic cutting boards and secure with a twist tie...(these things are wonderful!)
Refrigerate until firm...about an hour.  

Nice rounds ready for baking. 
After baking...I have to hide them from myself or there won't be any for dessert
Bon Appétit and Enjoy 
YOUR Wonderful World!

And the Pork Tenderloin with Apricot Creme Sauce was wonderful 

Monday, December 24, 2012

A Beautiful Beginning

we have joyed in a New Day.

Here is our Holiday Breakfast and there will be no
recipe included.  You are on your own to choose
the best ingredients you have on hand.   This is what
I had!!    Eggs, Link Sausage, Hash Browns....and a few extras!



Hash Browns, Sausage Links and a few tabs of cream cheese
Four Well Beaten Eggs added to skillet

Added shredded Cheddar, but any cheese you have on hand would be good

Into a 350F oven for 10 minutes 

Ready to enjoy

The More I considered this...the wheels were turning.  

Another thought would be a grits base, topped with salsa,
pour in well beaten eggs, add chorizo,  Monterey Jack.   The
combinations are endless...just open that refrigerator door and dive in!  

Merry Christmas to Y'all

Wishing You a 

Very Prosperous New Year    



Bon Appétit and Enjoy 
YOUR Wonderful World!


Tuesday, November 27, 2012

Last of the Turkey 2012

Time to use the rest of the turkey...and if was great for the first and second times...but this is the last for a while.  

My usual quiche is ham and asparagus but I happened to have all these ingredients left over from last Thursday's dinner.  

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Turkey Broccoli Quiche

1  9 inch pie shell; unbaked
3/4 cup broccoli; thawed, if frozen
2 tablespoons onion; minced
1 tablespoon butter
3/4 cup cooked turkey; chopped
1/4 cup cheddar cheese; shredded
1/4 cup mozzarella cheese; shredded
3  eggs
1 1/4 cups half-and-half
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper

In a large skillet over medium-low heat; add butter. Cook broccoli and onion, stirring frequently, until tender.

Sprinkle broccoli and onion, turkey, and cheeses into prepared pie shell.

In a medium bowl, beat eggs slightly; beat in half-and-half, curry powder, and salt. Pour egg mixture over turkey and broccoli mixture. Bake at 425F for 15 minutes. Reduce heat to 325F continue baking for about 20 to 25 minutes, or until a knife inserted in center comes out clean.

** Exported from Now You're Cooking! v5.89 **

Ready for the oven!

Bon Appétit and Enjoy 
YOUR Wonderful World!

Saturday, November 17, 2012

My Favorite Holiday!!

Thanksgiving Dinner 
is my Christmas of 

Such a great time for family and friends to gather around
the Dinner Table to share all we have to be 
thankful for.   Our Blessings are many.  

Our Thanksgiving Menu...nothing new here but good old tradition!

 My good friend from St. Pete sent me this...and I just had to giggle!

Bon Appétit and Enjoy 
YOUR Wonderful World!

Monday, November 5, 2012

Chicken Pot Pie!!

My leftover roast chicken, mashed potatoes and gravy were in the freezer for a couple of weeks.  Too many other things going on including family guests visiting on their way to Florida for the winter.  We had a wonderful trip down memory lane and sharing tales about family members we had not heard from in some time.

I removed the chicken from the freezer to thaw.  The chicken was placed on top of the leftover mashed potatoes and gravy.  The gravy really is my casserole binder.    To this bowl, I add the chopped vegetables of your choice.   Any savory vegetables are nice but use the vegetables your family enjoys.  Combine completely and smooth into your baking dish that has been sprayed with Pam. 

Use your kitchen shears to get chicken into small bites. 
My additional vegetables include sliced mushrooms, chopped carrots, celery and onions

My mainstay item in the freezer all the time is Pepperidge Farms Puff Pastry.  Let it thaw for thirty minutes on the countertop before rolling out. 

Save the excess dough for cut outs and decorations. 

Lid top makes your pattern to fit. 

Ease into casserole dish. 
Preheat your oven to 425F.  

I used the excess dough to make cut outs and then brushed with egg wash. 

Ready to enjoy

Bon Appétit and Enjoy 
YOUR Wonderful World!

Chicken BBQ Pizza!

The first time I went to California Pizza Kitchen, they featured a BBQ chicken pizza.  That grabbed my interest since I do love pizza and being an ole southern BBQ lover, it was meant for me.  Their pizza was so good and I had to be able to make my own at home.  

First, I roasted a chicken breast @ 350F. for 40 minutes.   Let cool, remove skin and bones.  

 Next...on to the dough and I use the recipe from Fine Cooking 
You can follow the highlighted link above. 

I don't have a "pizza peel" so I turn a large baking sheet over and place my rolled out dough on parchment and place on the bottom side of the sheet pan.  It will slide very easy on to my pizza stone.   My pizza stone is a discontinued 12 x 12"  ceramic tile I bought for about a buck at the flooring store.    Preheat your stone to 500F for at least 30 minutes.  Sounds like a long time...but the stone MUST be very hot for a quick rise on the dough.  

On goes the BBQ sauce....I love KC Masterpiece

Chicken and caramelized onions added....

And topped with Mozzerella & Swiss Cheese!

 Into the oven for 10 to 12 minutes and watch don't want to burn your masterpiece.  

Dig in and enjoy a wonderful flavor treat!

Bon Appétit and Enjoy 
YOUR Wonderful World!

Tuesday, October 30, 2012

A Very Cold End to October

If we go with the "in like a lion, out like a lamb"..I hope that holds true for this year's onset of the winter season.  It has turned very cold in just the past 36 hours and probably all due to Hurricane Sandy.   Wow...I sure feel bad for all the people who are now homeless....or worse.  

Our temps here in East Tennessee took a massive dive....all the way down to 40F!   Winter was suppose to just slide into East Tennessee.  

We always have chili over a bed of Fritos, shredded sharp cheese,
sour cream and scallions.    My favorite chili dish.  
And there are so many other toppings to enjoy.....
chopped onion, black olives, jalapeno peppers, 
red and green peppers  or maybe a big spoon of some 
fresh many things to choose from.  

   Keep Warm!!!   

Bon Appétit and Enjoy 
YOUR Wonderful World!

Friday, October 26, 2012


All the peppers are coming in and it is time to put them up.   Actually, it is quite easy.  All you need is a good quality canning jar with dome lids and rings.   You can get these in the housewares department in any store.  

I wash my jars in the dishwasher but you can do this also in hot soapy water.   Boil your lids and rings and leave in the hot water until ready for use.  Invest in a jar will love having this very basic canning tool!  

Packed in Hot Jars

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Pickled Jalapenos in Brine

1 pound of jalapeno peppers, sliced in half; lengthwise
2 cups white vinegar
2 cups filtered water
2 tablespoons pickling salt

This technique can be used for just about any small, hot pepper.  Measurements are for 1 pound of peppers and yield approximately 2 1/2 pints. Recipe can be doubled.

Pack clean, hot jars with peppers. Pour hot brine over top. Bubble your jars thoroughly by tapping them firmly on the  countertop and using a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and bands.

Process in a boiling water canner for 10-13 minutes. Store in cool, dark place for up to a year.

** Exported from Now You're Cooking! v5.89 **

Bon Appétit and Enjoy 
YOUR Wonderful World!

Sunday, October 21, 2012

Quick and Easy Spaghetti and Meat Sauce

It finally happened!  This years stellar crop of tomatoes have come and gone.....but I did manage to get 50 or so pints in the freezer for the winter.  

I have had this recipe around for quite some time and decided to try it with the last of the Roma tomatoes.   It tastes good but I did increase a few of the spices and it was way under on salt.  Please use your own discretion because I tend to go overboard with salt sometimes!     


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Spaghetti And Meat Sauce

Italian, Pasta

3 bacon slices; diced
3/4 lb ground beef
1 small onion; diced
1/2 small carrot; peeled and grated
2 cloves garlic; finely minced
1/2 cup dry white wine
  diced tomatoes
2 tb ketchup
1/2 ts salt
1/4 ts black pepper
1 ts oregano

Add the bacon to a pan over medium high heat and fry until a good amount of fat has rendered out of the bacon. Add the ground beef and brown it, breaking up the meat with a spatula until it's cooked. Transfer the meat to a bowl, leaving as much of the fat as you can in the pan.

Meat for Spaghetti Sauce--Turn down the heat to medium low. You should have about a tablespoon of rendered fat in the pan, if you have significantly more or less, dump some out or add some olive oil. Add the onions, carrot and garlic, and sauté until the onions are soft and the mixture is about 1/3 of its original volume. Depending on how small you diced your onions,  this should take anywhere from 10 to 15 minutes. This is where your sauce gets a lot of its flavor, so don't skimp on time.

Mirepoix for Pasta Sauce--Turn up the heat to high, then return the meat to the pan. Add the white wine and boil until there's almost no liquid left, stirring to prevent burning. This not only burns off the alcohol, it concentrates the flavor of the wine.

Meat Sauce for Spaghetti--Turn down the heat to medium-low and add the canned tomatoes, ketchup, salt and pepper. Put the oregano in the palm of your hand, and then use your other hand to rub the oregano in a circular motion to crush it into a powder before adding it to the pan.

By now your water should be boiling. Add your pasta and stir during the first few minutes of cooking to keep it from sticking together. I usually boil pasta for 1 minute less than what the package directions say (i.e. 8 minutes instead of 9). Your meat sauce is done when your pasta is done. You can either plate the pasta and top with sauce, or personally I like to dump the pasta straight into the sauce and toss it together

** Exported from Now You're Cooking! v5.89 **

Bon Appétit and Enjoy 
YOUR Wonderful World!

Thursday, October 11, 2012

Roast Chicken and the aftermath....

I just love to roast a chicken.....and the leftovers 

provide the best of the best to make Chicken Pot Pie.   


More details tomorrow....




Wednesday, August 29, 2012

My Wonderful World.....

My Favorite Place on this planet! God has given me 
everything I can pray for.....times ten million.
 My only hope is that your Family
can be blessed with everything I have been given.  

My bounty is unsurpassed only by my Friends and Family 
which I can  never replace.  
Bless You and I Wish You the Best in the Coming Years.  

Monday, August 27, 2012

Pot Roast Supper

As we enter the last week of August, there is a slight nip in the air of fall approaching.  Summer was fun....we grilled everything imaginable but sometimes, I crave a different menu.  It is still very warm outside and I didn't want to heat up the kitchen.   The Crock Pot is so handy to use out on the veranda for a comforting oven styled dinner.   Don't forget to take this handy item camping...if you have electricity.  You can make so many things in a crock pot, including desserts

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Pot Roast à la Crock Pot

Beef, Crockpot

4 lb chuck roast; well marbled
2 md onions; chopped
3  garlic cloves; minced
1 can pale ale
6 md red potatoes; quartered
6 md carrots; halved & quartered
6  celery ribs; sliced
  salt & pepper; to taste

Some stove top preparation is required before adding to crock pot.

Heat heavy skillet (I use 12" Lodge Cast Iron) until VERY HOT.  Do not add any oil...just leave the pan dry.  Add dried chuck roast to pan and sear for four to five minutes each side.  Do not disturb while searing.  It will not stick if properly seared.

Remove roast to platter to rest.   Add chopped onions and garlic.  Stir fry until golden.  Add the can of pale ale to deglaze pan.

Add roast to crock pot;  add skillet contents to crock pot.  Cook on low for 6 to 8 hours.

During last hour of cooking, add potatoes, carrots and celery.  Continue cooking for one hour of until potatoes are tender.

Remove roast to serving platter and surround with vegetables.    Strain crock pot juices and serve  with roast.  Reduce stock on stove top, if desired.     Add salt & pepper, to taste.

Notes:  ©WHStoneman

** Exported from Now You're Cooking! v5.89 **

Ready to enjoy....I cooked the peas separately in the microwave oven. 

A perfect meal.....including a nice glass of Woodbridge  Malbec Wine. 

Bon Appétit and Enjoy 
YOUR Wonderful World!

Saturday, August 11, 2012

Scrambled Egg and Bacon Salad

Time for a Lo-Carb Lunch!



Today's Lunch was a given with the fresh tomatoes and leafy greens from the garden.   I always 
enjoy this time of year with all the bounty just outside my kitchen door. 

Nothing complicated about this lunch....soft scrambled eggs and crumbled bacon,
Leafy Greens and fresh tomatoes.   Just like a BLT but no bread for this meal.    

And a nice crisp glass of Moscato just leads to a lingering
afternoon on the porch glider.  Enjoy!!

Bon Appétit and Enjoy 
YOUR Wonderful World!

Wednesday, August 8, 2012

Cheeseburger Pizza Night

Everyone was asking for pizza and I didn't have that planned for the supper meal.   I was going to make hamburgers on the grill.  OK...time to get a little inventive.    I substituted some whole wheat flour in my usual pizza dough recipe.  And then  the dough was ready for something different.  

Rolled and ready for toppings

 I browned up the ground beef, added onions and some chopped tomato from the garden.  Oregano, salt and pepper and a bit of garlic powder to taste.    The assembled pizza was ready for a preheated convection oven at 425F. for 12 minutes. 

Scattered toppings on dough

Spread the shredded cheddar cheese
Just had to add ketchup and mustard
A good sprinkle of Olive Oil and Ready to Enjoy!

Bon Appétit and Enjoy 
YOUR Wonderful World!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017