Wednesday, May 24, 2017

Funnel Cakes

One of my favorite things at the fair is a funnel cake!!!

Of course I want one now and the fair is 4 months away!!!

So I found a recipe and here it is!!!


Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.

Tuesday, April 18, 2017


Look at this juicer!!
It is so pretty!! hahahhaa

 The blades are very sharp.... How easy it is to juice anything!! If you juice oranges, lemons and limes make sure that you peel them first!! Veggies you can wash and just add right in!!
 I did some oranges so that I could make orangade! It was delicious!!

Monday, March 13, 2017

Tater Chips

I have never made my own potato chips..
But recently I have decided that I do not want to buy any more processed food...
That all sounded wonderful until I realized that I could not have potato chips anymore...
Ahhhh... Imagine a life without chips... HOW SAD WOULD THAT BE!!!
So I did some searching and found that it not that hard to make your own.

Step 1.... Using a mandoline on the thinnest setting.. cut about 4 potatoes.
Step 2...  Soak potatoes for 30 minutes in water and salt.

Step 3.... Dry potatoes COMPLETELY with a towel, they need to dry so that they wont splatter in the oil.
Step 4...  Heat a pot of oil to 350

Step 5..  Lay out paper towels or a towel to put the hot cooked chips on to drain from grease..
Step 6..... Carefully add a handful of potatoes to the hot oil, do not over crowd.

 Step 7... Cook about 3-4 minutes until Crispy!!
Step 8.. drain and salt
Step 9............... EAT THEM ALL!!

Monday, January 23, 2017

Chicken Yakisoba

I cook every single day! Sometimes I just want something different!
I love Asian and Japanese food and this recipe is sooo simple!!

  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 2 skinless, boneless chicken breast halves - cut into bite-size pieces
  • 2 cloves garlic, minced
  • 2 tablespoons Asian-style chile paste
  • 1/2 cup soy sauce
  • 1 tablespoon canola oil
    • 2 stalks broccoli, cut small
    • 1 onion, sliced
    • 2 carrots, cut into matchsticks
    • 1 tablespoon salt
    • 2 pounds cooked yakisoba noodles or ramen noodles with out seasoning packet
    • 2 tablespoons pickled ginger, or to taste (optional)


    1. Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
    2. Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir broccoli, onion, carrots, and salt in hot oil until broccoli is done, 3 to 4 minutes.
    3. Stir the chicken mixture into the broccoli mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.

Wednesday, January 18, 2017

Pineapple Upside Down Cake

 I love pineapples.... the husband does not!! 
However, he does like cake!!
hahahhaha.. I made this cake today in hopes that his love for cake will outweigh him not liking pineapples!!
This cake is moist and delicious!! Warm and tasty!!
Below is the recipe I made today!!


  • 4 eggs
  • 1/2 cup butter
  • 1 cup packed light brown sugar
  • 1 (20 ounce) can sliced pineapple
  • 10 maraschino cherries, halved
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon almond extract


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
  3. Sift together flour, baking powder, and salt.
  4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
  5. Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Coconut Macaroons

I love coconut and I am always looking for recipes but sometimes I just want a simple cookie.. these macaroons are perfect for that!! Simple, tasty and gives you all the coconut you can eat!! YUMMMO!! Below is the recipe!!


  • 2/3 cup all-purpose flour
  • 5 1/2 cups flaked coconut
  • 1/4 teaspoon salt

  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
  2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Tuesday, December 6, 2016

Peppermint Ornaments

These are super adorable and easy to make!!!!

Lay cookie cutters on baking sheet and fill with a layer of peppermints. Bake for 3-9 minutes. Keep an eye on candy as it melts, remove from oven when candies have melted together. Lightly coat a toothpick with cooking spray and use it to make a hole in each group of candies.