Tuesday, October 6, 2020

My Lamb Lollipops with Lemon Aioli, 3-Cheese Mac & Cheese and Green Beans...enjoy! :)

Lamb Lollipops with Lemon Aioli Three-Cheese Mac & Cheese Green Beans LAMB LOLLIPOPS 16 lamb lollipops (I find them at Whole Foods already cut, or Sam’s, but you will need to cut the rack from Sam’s with an electric knife) 8 cloves fresh garlic, peeled 2 tablespoons each of fresh rosemary, thyme and basil, roughly chopped 5 tablespoons olive oil 1 teaspoon each of salt and pepper Rinse and pat the lamb chops dry with paper towels. Season each side with salt and pepper. Place the lamb lollipops on a cookie sheet in a single layer and set aside. Next, place the fresh garlic, herbs, olive oil, salt and pepper in a food processor and pulse until it makes an herby-like paste. Place a spoonful of the herb mixture on each lamb lollipop on both sides. Cover and place in the fridge for 6 hours or overnight. Remove the lollipops from the fridge and let them rest for 45 minutes. Grill on high heat for 4 to 6 minutes on each side. Serve with the lemon aioli. LEMON AIOLI ¾ cup mayo (I use Hellman’s) ¼ cup sour cream 2 cloves garlic, minced 1 teaspoon zested lemon rind 1 teaspoon each of salt and pepper 1 tablespoon fresh lemon juice ½ teaspoon each Cajun seasoning In a small bowl, mix all together and place in the fridge for an hour. Overnight is best. GREEN BEANS 2 (16-ounce) bags frozen Italian-style green beans or pole beans 8 slices bacon, chopped fried and drained 2 tablespoons butter 1 onion, sliced 2 teaspoons each of salt, pepper, garlic powder and onion powder In a large pot, fry the chopped bacon until crisp. Using a slotted spoon, place bacon on paper towels. Add the butter and the sliced onion to the bacon grease and sauté for 10 minutes. Add the beans and seasonings and enough water just to cover the beans. Bring the beans to a boil. Once boiling, reduce heat to low, cover and cook for 45 minutes to an hour. Taste the beans to see if they need more salt or seasonings. Drain the cooked beans and place in a serving dish. Sprinkle the cooked bacon over beans just before serving, if desired. THREE-CHEESE MAC & CHEESE 1 (16-ounce) box penne pasta 1 ½ cups whole milk ¼ cup butter ½ teaspoon each of salt and pepper 8-ounces Velveeta cheese, cut into cubes 8-ounces sharp cheddar, shredded 1 cup shredded mozzarella cheese Preheat the oven to 350. Cook pasta according to directions then drain and return the pasta to the pot. Add the next 6 ingredients and cook on low, just until the cheeses melt –about 5 minutes. Place the pasta mixture into a 13x9x2 baking pan. Cover with foil and bake for 25 minutes. Let it rest for 10 minutes before serving.

Sunday, July 26, 2020

Burger Bowls and Bagels :)



16-ounces of clean spring mix
½ cup roasted pumpkin seeds
½ cup dried cranberries
Roasted butternut squash
Semi-homemade Ranch dressing


1 lb. ground beef
1 egg
1 tablespoon worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon each of salt, pepper, garlic powder and onion powder
1 tablespoon ketchup
¼ cup quick-cooking oats

Mix all the ingredients well in a large bowl and form into 4 hamburger patties.  Grill or cook for 3 to 4 minutes on each side.


1 lb. fresh butternut squash, cubed
1 tablespoon of olive oil
½ teaspoon each of salt and pepper

Place the squash cubes in a bowl and toss with olive oil and salt and pepper
Place on a parchment-paper-lined cookie sheet and bake at 400 for 15 to 20 minutes.  Set aside to cool.


1 packet of buttermilk ranch dressing or dip mix
1 cup buttermilk
1 cup mayo

Mix all together and refrigerate overnight or at least one hour.

How to build the bowls:

Divide spring mix evenly into 4 serving bowls.  Next sprinkle pumpkin seeds, dried cranberries, and roasted butternut squash over the spring mix.    Place a burger patty in each bowl and drizzle with ranch.  Delicious!


1 cup unbleached all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
2 (5.3 ounces) plain fat free Greek yogurt
1 egg white, beaten
Everything but the Bagel seasoning (can be purchased at Publix or Amazon)

Preheat the oven to 375.  Place parchment paper on a baking sheet and spray with cooking spray.  In a medium bowl, combine the first 3 ingredients, mixing well.  Next add the yogurt and mix well.  Place some flour on a work surface and turn the dough out onto the flour.  Gently knead the dough (about 15 turns) and make a ball out of the dough.  Cut it into 4 pieces.  Roll each piece into a ball then use the palm of your hands to make rope out of the dough.  Next connect each end so that there is a hole in the middle and place on baking sheet.  Brush egg white on each side and sprinkle a gentle amount of seasoning on each side.  Bake at 375 for 25 minutes.   You can also do this with blueberry or strawberry yogurt and omit the seasoning. 

Sunday, July 12, 2020

Chicken & Rice, Summer Veggie Medley and GranSyl's Blackberry Cobbler...enjoy! :)



1 1/3 cup uncooked rice (not instant)
1 Pkg. dry onion soup mix
1 can cream of chicken soup
1 soup can full of water
1 soup can full of milk
1/4 cup butter, melted
4lbs (10-12) drumsticks or 2 pounds boneless, skinless chicken thighs

Put rice in 13x9x2 greased dish.  In a bowl, mix soup, water, milk and onion soup well.  Pour over rice.  Place chicken legs or chicken thighs on top of that (I seasoned my chicken with salt, pepper, onion powder & garlic powder).  Pour butter over chicken legs or thighs.   Cover with foil and bake at 400 degrees for 1 hour.  Remove cover and continue baking 15 more minutes until chicken browns.  This is very tasty and the chicken melts in your mouth!


4 thick-cut pieces of bacon, chopped

4 ears fresh corn, cut from the cob         

1 tablespoon sugar

3 cloves garlic, minced

1 cup frozen lima beans, thawed

1 cup of fresh tomato, chopped

1 teaspoon each of salt and pepper

In a black skillet, cook the chopped bacon, stirring often until it is nice and crispy.  Remove the bacon from the skillet with a slotted spoon and place on paper towels.   Now add the corn and sugar and sauté’ it for about 6 -8 minutes on medium high in the bacon grease.   Add the garlic and the next 3 ingredients and then sauté’ for 3 or 4 more minutes.  Remove from heat and stir in the crispy bacon.  This makes a great side dish to fish or chicken.


This is my sweet mother-in-law’s recipe that she shared with me many years ago.  She has shared so many wonderful recipes with me over the years.

3 (1-pound) bags fresh or frozen blackberries
1 ½ refrigerated piecrusts
1 ½ cups sugar
¾ cup flour
1 stick butter
Cinnamon and sugar

Place frozen or fresh berries in a 13x9x2 dish.  Mix sugar and flour together and sprinkle evenly over berries with a spoon.  Cut piecrusts into long thin strips and lay evenly over top of berries.  Take the butter and slice thin slices and place evenly over crust.  Sprinkle generously with cinnamon and sugar.  Bake at 350 for 45-50 minutes or until bubbly and golden in color.  Serve with vanilla ice cream.

Sunday, June 28, 2020

Cream Cheese Stuffed Sausage Balls, Soul Sister Salad and Breakfast Pizzas! Enjoy :)



1 lb. hot sausage, uncooked (I use Jimmy Dean breakfast sausage)
8 ounces cream cheese, softened
1 ¼ Bisquick
4 ounces of cheddar cheese, shredded

Preheat oven to 400.  Mix all of the ingredients until they are well combined.  (I use my stand mixer).  Roll into 1-inch balls.  Bake for 20 to 25 minutes or until brown.

I’ve been best friends with Heather, Kim & Tina for 30 years.  We have always called each other “Soul Sisters!”  The last time we were all together, Kim made this and we each had about 3 servings!! J  It’s soooo good!

1 (8-ounce) package cream cheese, softened
2/3 cup sugar
1 small container of Cool whip
1 large can crushed pineapple, drained
½ of a small jar of cherries
1 cup chopped pecans
2 cups small marshmallows
Cherry juice

Cream sugar and cream cheese together.  Add 2 tablespoons (or more) of cherry juice to get the pink color.  Add the remaining ingredients and chill for at least an hour.  Overnight is best.


2 Artisan pizza crusts
½ cup white cheese dip, melted (I find this in the refrigerated cheese section)
4  eggs, scrambled
1 teaspoon each olive oil, butter and sugar
½ cup each of chopped onions, red bell pepper and green bell pepper
Precook sausage crumbles
Cheddar cheese

Place the crusts on a parchment-paper lined baking sheet.  Bake at 375 for 3 minutes.  Carefully remove from the oven.   In a skillet heat the oil and butter.  Add the onions, peppers and sugar and sauté’ for 7 to 8 minutes.  Set aside.  Spread enough of the cheese dip over the pizza crusts-enough to cover them.  Next sprinkle the scrambled eggs on top, then the sausage, then the onions and peppers.  Sprinkle a little cheddar cheese over each and bake at 375 for 8 to 10 minutes.  Remove from the oven and drizzle a little white cheese over the top, if desired.  Each pizza serves 2.

Sunday, June 21, 2020

Recipes from this morning's show...Marry Me Chicken, Creamy Italian Dressing, Open-faced Tomato Sandwiches and Cherry Pie Bites :) Enjoy!



1 tbsp. extra-virgin olive oil
6 boneless and skinless chicken thighs, or chicken breasts (about 2 pounds)
 1 teaspoon each of salt, garlic powder and onion powder
Freshly ground black pepper
2 cloves garlic, minced
1 tbsp. fresh thyme leaves or 1 teaspoon dried Italian seasoning
1 tsp. crushed red pepper flakes
2 cups chicken broth
1 cup heavy cream
1/2 c. chopped sun-dried tomatoes
1/4 c. freshly grated Parmesan
Fresh basil, for garnish

  1. Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with garlic powder, onion powder, salt and pepper and cook chicken for 2 to 3 minutes on each side.  Remove chicken from skillet.
  2. Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook for 1 minute, and then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan. Bring to a simmer, and then place the chicken back in the skillet.
  3. Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.
  4. Garnish with basil and serve.


1 French Baguette
¼ cup mayo
1 (3-ounce) package cream cheese
1 teaspoon garlic salt
2 teaspoons chopped fresh basil
¼  pepper
4 small tomatoes sliced

Mix mayo, cream cheese, basil, garlic salt and pepper together.  Cover and chill 8 hours.  Spread on baguette slices and top each with a slice of tomato then garnish each with a little piece of fresh basil. 

1 bag of romaine lettuce
1 cup cherry tomatoes, sliced
1 cucumber, chopped
1-cup pepperoncini, sliced
½ cup crispy fried onions (you find these on the aisle with the croutons)
For the dressing:
½ cup mayo
3 tablespoons whole milk
1 tablespoon red-wine vinegar
1 ½ tablespoons sugar
½ teaspoon Italian seasoning
3 cloves fresh garlic, chopped
Salt and pepper to taste

Whisk all ingredients together and refrigerate for at least an hour.  Overnight is even better!  This makes enough for  4 to 6 salads.  A little goes a long way.

1 box of refrigerated piecrusts
1 can cherry pie filling
Cinnamon and sugar, optional

Remove both crusts from the fridge and let them sit out for 15 minutes.  Take a 4-inch glass or cutter and cut out 6 pieces of each piecrust.  Spray a 12-count muffin pan with cooking spray and place each crust in the muffin pan.  Spoon about 2 tablespoons cherry pie filling into each crust.  Sprinkle with cinnamon and sugar if desired and bake at 425 for 14 to 18 minutes.