I am a quilter and enjoy making quilts, beach bags and fabric art. I have been doing this for 10 years. I live on the Outer Banks of NC. I get to see amazing sunrises, sunsets and ocean pictures of fish, suffers, and sail boat. At night the stars are so clear, you can see the most amazing full moon over the ocean. Please check out my site. I have item that are for sale and you can always email for a special request. debbie.defelice@yahoo.com
1 1-pound bag frozen crinkle-cut French fries
1 Tbsp. vegetable oil
1 tsp. poultry seasoning
1/4 cup whole-grain mustard
2 tbsp. honey
salt and pepper
1/2 cup mayonnaise
1/4 cup chopped dill pickle, plus pickle slices for topping
2 7 oz. boneless ham steaks, halved and patted dry
8 slider buns ( I like potato)
Lettuce leaves and ketchup, for serving
1. Preheat the oven to 425*. Toss the fries with 1 tablespoon vegetable oil and spread in a single layer on a rimmed baking sheet; sprinkle with poultry seasoning. Bake until crisp and golden, about 25 minutes.
2. Combine the mustard, honey, 1 tablespoon water, 1/4 tsp salt and a few grinds of pepper in a small bowl. Combine the mayo, chopped pickles in another small bowl.
3. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add ham steaks and brush with half of the mustard glaze. Cook until golden brown, about 2 minutes. Flip, brush with remaining mustard glaze and continue cooking until golden brown on the other side, about 2 minutes.
4. Spread mayo mixture on the buns. Sandwich with ham , lettuce and a few pickle slices. Serve with seasoned fries and ketchup. ENJOY!!
Why just break open that flavor Oatmeal, when you can jazz it up yourself! Buy oatmeal in bulk at a fraction of the price and add your own fresh toppers. I do! Oatmeal is not only good for making cookies, it is good for breakfast. Add what you like to it, as they say Fresh is best! Try Adding these favorites of mine to your plain Oatmeal!
Mini Chocolate Chips & BananaLemon yogurt & BlueberriesCarrots & Raisins & CinnamonRaspberry Jam & PeachesStrawberries & Chocolate Syrup
4 cups mixed salad greens
1 15-oz can black beans, raised and drained ( use beans you like)
2 ears fresh corn, husks and silks removed and kernels cut off, or you can use frozen whole kernel corn, thawed.
3/4 cup small slice pieces peeled jicama (you can get this in the Mexican isle) or use carrots
1/2 cup chopped tomato
1 avocado, halved, seeded and peeled
1 fresh jalapeno Chile pepper, seeded and thinly sliced
2 cups multigrain tortilla chips- or what every kind you like.
1/2 cup of homemade fresh salsa – or buy it
1/2 cup crumbled queso fresco (2 oz.) or feta
Cilantro Ranch Dressing or what kind you like. I find this works the best. Puts the fire out!
1. Line a large platter with salad greens. In a bowl combine the beans, corn jicama or carrots and tomato.
2. Spoon over the greens. Top with avocado, peppers, tortilla chips and the cheese.
3. Make your own dressing- Cilantro Ranch
Whisk in a bowl 1/3 cup light sour cream; 1/4 cup buttermilk; 2 Tbsp. snipped fresh chives and lime juice; 2 cloves garlic, minced and 1 tsp. chili powder. ENJOY!!
I love me some sweet potatoes. For one night out of week, I feel we can do without meat on the table. It takes a lot of planning to make a meal that my husband will like without meat. It this one works for us.
1 15 oz. can navy beans, drained and rinsed (you can use any bean you like
1/3 cup fresh cilantro, chopped
1 tbsp. line juice
1 small jalapeno chile pepper, seeded and finely chopped
1 tsp. ground ancho chile pepper
1/2 of a cucumber, quartered and sliced
3 to 4 medium radishes, halved and thinly sliced
12 oz. sweet potato, peeled and coarsely chopped
1/2 tsp. ground cumin
4 10-inch whole wheat or regular flour tortillas
1 1/2 cups chopped baby spinach
2 green onions, thinly sliced
3/4 cup shredded Monterey Jack cheese ( I usually but a block and use the food processor, works great)
Plan Greek yogurt and paprika
1.In a bowl combine beans, 1/4 cup cilantro, line juice, and chile peppers.
2.For the cucumber relish, get another bowl combine cucumber, radishes, and remaining cilantro.
3. In a medium saucepan cook sweet potato in lightly salted boiling water, covered, about 15 minutes or until tender. Remove from heat and drain. Return potato to saucepan; coarsely mash. Sir in cumin.
4. Heat a grill pan or large nonstick skillet over medium-high. Cook quesadillas, two at a time. about 6 minutes or until lightly browned, turn once. Cut into wedges. Serve with cucumber relish, and I use some Greek plan yogurt, with a little paprika. ENJOY!!
Here are 5 fantabulous things to make in a Muffin Pan!
Key Line Cheesecakes
8 oz. cream cheese
1 cup confectioners sugar
1 cup sour cream
1 tsp. vanilla
pinch of salt
1 tsp. gelatin
1/4 cup Key Line juice
1 cup chocolate graham cracker crumbs
2 Tbsp. butter
12 muffin paper muffin cups
1. Beat cream cheese, confectioner sugar, sour cream, vanilla, and salt with a mixer on medium-high speed until smooth. Dissolve 1 teaspoon gelatin in 1 tbsp. warm water; beat into the cream cheese mixture with 1/4 cup Key Line juice.
2. Combine 1 cup chocolate graham cracker crumbs with 2 Tbsp. melted butter; press into 12 paper lined muffin cups. Divide the filling among the cups.
Chill until set, 4 hours. Top with Zest! ENJOY!!
My Key Line Cheese CupsMac & Cheese Cups
Who doesn’t love Mac and Cheese!
1 1/2 cups macaroni
2 tbsp. butter
2 tbsp. flour
2 cups milk
2 cups shredded cheddar
parmesan cheese
salt & pepper
1.Cook 1 1/2 cups macaroni as the label directs; then drain. Heat 2 Tbsp. butter in a medium saucepan over medium heat. Whisk in 2 tbsp. flour until smooth. Whisk in 2 cups of milk; bring to a boil. Whisk in 2 cups shredded cheddar, stirring until melted.
2. Sir in the macaroni and season with salt and pepper. Divide among 12 muffin cups lined with nonstick foil liners; sprinkle with parmesan. Bake 400 degrees until golden, 15 minutes.
You can always add ham to make it Ham and Cheese cups.
Fruit Cups
You can use any kind of fruit you like, I decided on pears and cherries and it was great!
3 pears chopped up and peeled
1/2 cup dried cherries
1/4 cup sugar
2/3 cup flour
1/4 brown sugar
butter
1 tbsp. vanilla
12 muffin cups lined with nonstick foil
1. Toss peeled pears, cherries, white sugar and 1 tbsp. flour and vanilla; divide among 12 muffin cups lined with nonstick foil liners.
2. Mix 2/3 cup flour, brown sugar and chopped nuts ( I used Walnuts), and a pinch of salt with 4 tbsp. softened butter until large clumps form; sprinkle on top of the fruit. Bake at 350 degrees until golden, 25 minutes.
Change it up with apples and nuts, blueberries, strawberries and chocolate chips.
Focaccia Bites
These are Focaccia bites. Great for a party!
pizza dough
olive oil
salt
pepper
chopped rosemary
your favorite pesto
cherry tomatoes
1. Press 1 oz. pizza dough into each of 12 oiled muffin cups. Let sit for I hour. Brush with oil olive and sprinkle with salt ( sea salt the best), pepper and chopped rosemary, then top with pesto ( I used my fresh basil pesto), and sliced cherry tomatoes. Bake at 400 degrees until puffed and golden, 12 minutes.
I enjoy giving my leafy greens a flavor twist with four tasty homemade vinaigrette. My first step is to make just a basic vinaigrette. Since I have a lot of herbs is the summer, I use them to make my our dressing. For the Basic Vinaigrettes:
1 cup olive oil
1/3 cup red wine vinegar
1/4 cup finely chopped shallots
2 Tbsp. snipped fresh oregano
1 Tbsp. Dijon-style mustard
2 to 3 tsp. sugar
2 cloves garlic, minced
salt and ground black pepper
1. In a screw top jar combine oil, vinegar, shallots, oregano, mustard, sugar, and garlic. Cover tightly and shake well. Season to taste with salt and pepper. Serve immediately or cover and store in the refrigerator for up to 3 days. TIP-( The olive oil will solidify when chilled, so let vinaigrette stand at room temperature for 1 hour before using.) Sir or shake well before using. ENJOY!!
Here are some other vinaigrettes I have tried. (Oh by the way you can get these bottles at Walmart or any Thrift Store, I am a true believe in a good Thrift Store, you can not believe what stuff people have no use for anymore.) Also when you see a different oil use that, same for vinegar, and don’t add oregano, mustard, sugar , garlic unless I say so.
My Vinaigrettes
Green Onion Vinaigrettes
Prepare as directed, EXCEPT substitute 1/2 cup lemon juice, 2 tbsp. white wine vinegar; omit shallots, oregano, garlic; add 2 tbsp. honey instead of sugar. Roughly chop the white and light green portions of 16 green onions ( 3 oz.) In a blender combine green onions, olive oil, lemon juice, white wine vinegar, and honey, Add 2 tsp. ground coriander. Cover; blend until smooth. Season to taste with salt and pepper.
Asian Ginger Vinaigrettes
Prepare as directed; EXCEPT substitute canola oil for olive; 1/4 cup white wind vinegar for the red; omit oregano, mustard. In a screw-top jar combine canola oil, white vinegar, sugar, garlic. Add 1/4 cup soy sauce; 1 small fresh jalapeno pepper, seeded and finely chopped; 1 tbsp. finely chopped pickled ginger; 1 tbsp. liquid from the jar of pickled ginger; 1 tbsp. lime juice; and 1 tbsp. toasted sesame oil. Cover tightly and shake well. Season to taste with salt and pepper.
Dill Vinaigrettes Prepare as directed, EXCEPT substitute 1/2 cup canola oil for 1/2 cup of olive oil; tarragon vinegar or white wine vinegar for red wine vinegar; and snipped fresh dill for oregano. In a blender combine canola oil, olive oil, tarragon vinegar, shallots, dill, mustard, sugar and garlic. Add 1/4 to 1/3 tsp. bottled hot pepper sauce. Cover and blend until smooth. Season to taste with salt and pepper. Transfer to a screw top jar.
2 Tbsp. veggie oil
12 oz. boneless pork lion, trimmed off fat and cut into bite size strips
1 1/2 cups water
1 3 oz. package of Ramen noodles, broken (use the pork flavor)
2 cups fresh snow pea pods
2 medium orange, red or yellow sweet peppers, cut into bit size strips
2 Tbsp. hoisin sauce
ground pepper
1. In a large skillet heat oil over medium high heat. Add pork; cook and stir about 2 minutes or until lightly browned.
2. Add the water to skillet ; bring to boiling. Add noodles and seasoning packet, pea pods, sweet peppers, and hoisin sauce. Simmer, covered, for 5 minutes. Season to taste with black pepper. ENJOY!!
These are so much fun to make. You can easy make up any kind of Cheese Straw that you like. Here are a few I made up.
Here is what you will need to make your regular Cheese Straws!
1 17 oz. package frozen puff pastry, thawed but still cold ( easier to handle)
flour, for dusting
1 large egg
1 cup shredded sharp cedar cheese
1/2 cup grated parmesan cheese
Kosher salt and ground pepper
1. Unfold the puff pastry sheets on a lightly floured surface. Beat the egg with 1 tsp. water; generously brush on the pastry sheets. ( Save some of the egg wash)
2. Combine the cheddar, parmesan, 1/2 tsp. salt and 1/2 tsp/ pepper in a medium bowl. Sprinkle the cheese mixture over 1 pasty sheet, then place the other pastry sheet on top, egg wash-side down, lining up the edges. Lightly dust the pastry with flour; firmly press the top sheet down, then roll our the sandwiched pastry sheets into 10 by 12 inch rectangle.
Line Pastry Sheets
3. Line 2 baking sheets with parchment paper. Cut the puff rectangle in half lengthwise. Cut each half crosswise into 18 strips. Twist each strip a few times and arrange 1/2 inch apart on the prepared baking sheets. Brush with reserved egg wash. Refrigerate at least 20 minutes or up to 1 day.
4. Position racks in the upper and lower thirds of the oven and preheat to 375*. Bake the cheese straws, switching and rotating the baking sheets halfway through, until puffed and golden brown, 30 to 35 minutes. Slider the straws onto a rack to cool or eat them hot like I do.
Cutting up the into rectangle.My Own Cheese Twist
Here are some of the other ones we made. Very taste! Add whatever you like to the mixture and surprise yourself and your family! ENJOY!!
Here are 9 different breads you can made for any occasion. Basic Quick Vanilla Bread recipe.
Whisk 1 3/4 cups flour, 1 1/4 tsp. baking powder, 1/2 tsp. salt.
Beat 1 stick softened butter and 3/4 cup sugar with a mixer until fluffy; beat in to eggs and 1 1/2 tsp. vanilla, then 3/4 cup milk. Beat in the dry ingredients.
Add the batter and bake (see each one for baking times)- also you are going to add what is needed to make each different bread alone with this recipe, unless you see New Recipe, than follow that one.
Preheat oven to 350*, use a 9-by-5-inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray. Let all breads cool for 1 hour.
Lemon- Raspberry
Tea Time anyone!
Please add zest of 1 lemon to the wet ingredients, Swirl 1/3 cup warmed raspberry jam into batter. Bake 55 to 65 minutes. Check with toothpick in the center.
Sun-Dried Tomato-pesto
Great with soup, pasta, or any casserole!
New Recipe: For this bread : whisk 3/4 cup sour cream. 1/2 cup vegetable oil, 2 eggs. Separately, whisk 1 3/4 cups flour, 1/2 cup grated parmesan, 1 Tbsp. sugar, 2 tsp. each chopped rosemary and thyme, 1 1/2 tsp. baking powder, 1 tsp lemon zest, 1/2 tsp. each salt and pepper. Add 1 cup chopped oil= packed sun-dried tomatoes to the batter and swirl in 1/3 cup pesto. Bake 40 to 50 minutes.
Fig-Graham
I love spreading peanut butter on this bread. It is great!
New Recipe: Combine 1 cup cinnamon graham cracker crumbs, 3/4 cups flour, 1 1/4 tsp baking powder and 1/2 tsp. salt. Beat 1 stick softened butter, 3/4 cup sugar with mixer until light and fluffy; beat in 2 eggs, 1 1/2 tsp vanilla, then 3/4 cup milk. Beat in the dry ingredients. Add 1 cup chopped dried figs to the batter. For the topping on the bread, mix 1/3 cup cinnamon graham cracker crumbs, light brown sugar, 2 1/2 Tbsp. cold cubed butter, a pinch of salt; sprinkle over the loaf, bake 55 to 65 minutes.
Pumpkin-Chocolate
Great to take to your friends house party! Just watch have fast this disappears.
New Recipe: Whisk 1 cup of pumpkin puree, 1/2 cup each vegetable oil, light brown sugar, 1/4 cup water, 2 eggs and 1 tsp. vanilla. separately, whish 2 1/4 cups flour, 3/4 cup sugar, 2 tsp. baking power, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp salt. Now make the chocolate bread- whisk 1 1/2 cups sour cream, 1/2 cup vegetable oil, 2 eggs, 1 tsp. vanilla. In another bowl, add 1 1/2 cup flour, 3/4 cup sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup chocolate chips, 1 tsp. baking powder, 1/2 tsp salt, 1/4 tsp baking soda. Dividing batters between two pans; Bake 55 to 65 minutes.
Spinach-Goat Cheese
Another one for a dinner party!
New Recipe: Make the Parmesan-Herb Bread, Whisk 3/4 cup sour cream, 1/2 cup vegetable oil, 2 eggs. Separately, whisk 1 3/4 cups flour, , 1 Tbsp. sugar, 2 tsp. chopped rosemary and thyme, 1 1/2 tsp. baking powder, 1 tsp. lemon zest. 1/2 tsp. each salt and pepper, 1/4 tsp. baking soda. Add sauté chopped spinach in olive oil and garlic. and 4 oz. crumbled goat cheese to batter. Bake 40 to 50 minutes.
Chocolate / Vanilla
Just because you can!
Just make the first recipe which is vanilla and then make the chocolate and swirl together in two pans. Bake 55 to 65 minutes.
Oh and don’t forget Blueberry-Almond, Chocolate-Peanut Butter- and Cinnamon Roll. Remember add to the vanilla recipe what you like. Experimenting is a lot of fun. Enjoy!!
When making this bread their are two kinds of bread you need to make. Vanilla and Chocolate bread. You will end up with 2 loafs of Black Forest Bread with Cherries, one to eat and one to freeze.
Preheat oven to 350* and line two 9 by 5 inch pans with parchment paper, leaving an overhang on two sides; coat and spray with cooking spray.
First make the Vanilla Bread.
1 3/4 cups flour
1 1/4 tsp. baking power
1/2 tsp. salt
1 stick softened butter
3/4 cup sugar
2 eggs
1 1/2 tsp. vanilla
1/4 cup milk ( Tip: If you only want to make Vanilla bread increase the milk to 3/4 of a cup)
1. Whisk the flour, baking powder, and salt. Beat the butter and sugar with a mixer until fluffy; beat in the eggs and vanilla, then the milk. Beat in the dry ingredients. Also mix into the batter 1 1/2 cups chopped pitted cherries.
Vanilla mix
2. Divide the batter between two pans.
Now make the Chocolate Bread
1 1/2 cups sour cream
1/2 cup vegetable oil
2 eggs
1 tsp. vanilla
1 1/2 cups flour
3/4 cups sugar ( I used 1/4 sugar)
1/4 cup unsweetened cocoa powder
1/4 cup semisweet chocolate chips
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1. Whisk sour cream, vegetable oil, eggs and 1 tsp. vanilla. In another bowl whisk flour, sugar, cocoa powder and chips, baking powder, salt and baking soda. Fold the wet ingredients into the dry ingredients.
Swirl in the chocolate batters.
Divide the batters between two pans; swirl the batter. Bake for 55 to 65 minutes. Do the old toothpick check. Let cool 1 hour, then remove the loafs from the pan and transfer to a rack to cool completely. Remember one for you and one for the freezer!! Enjoy.
Now you have 2 loaf pans!
Recipes, Gardening ,and Fun Projects to make. all homemade!
Fun Recipes to make and enjoy!! 