Monday, July 18, 2016

Raspberry Syrup Best I've ever had..

Homemade Raspberry Syrup
Prep time:  
Cook time:  
Total time:  
Serves: 15
Homemade raspberry syrup is sweet which makes it perfect to put on french toast, pancakes or waffles. It is also delicious on top of a bowl of ice cream. This is an easy recipe to whip up!
  • 2 cups raspberries
  • ¼ cup water
  • ⅓ cup sugar
  • 2 Tablespoons water + 1 Tablespoon cornstarch
  1. Put the raspberries in a food processor. Blend. Pour blended raspberries through a fine sieve to remove most of the seeds.
  2. Combine the blended raspberries, water, sugar and cornstarch/water mixture in a small saucepan.
  3. Boil for 2 minutes then simmer for 3 minutes while constantly stirring and scraping the bottom so it doesn't burn.
  4. Serve warm over french toast, pancakes, waffles or even ice cream.

Sunday, August 23, 2015

Navajo Taco the Simple version

Growing up in Moab Utah we lived by the Navajo Indian reservation and my dad worked as a Social Worker on the reservation at times. Not sure if that was when we started having Navajo tacos for dinner, but they were my favorite meal.

So after a visit to my Parents a few weeks ago and a trip to a little county fair and a Navajo taco stand, I decided to look on Pintrest for a recipe and I found a fast and easy method and here is the result, Jerry started eating before I could get a good picture, but I took one anyway..I did modify the recipe just a bit to accustom to our taste, so here's what I did but you can add or take away anything you want,  ENJOY

Navajo Tacos
  • Rhodes Rolls
  • Vegetable Oil
  1. Heat a small pot of oil on the stove. You’ll want it to be about 3-4 inches deep- just enough oil in the bottom to completely cover the dough while frying it.
  2. Meanwhile, place 3-4 frozen bread rolls on a plate in the microwave and cook them for 30-45 seconds. You just want them to be soft enough to flatten out, but if you cook them any longer they will start to harden around the edges or take out the dough balls you need and leave on counter for about an hour.
  3. Using your hands, flatten the soft dough into pancake-like saucers.  1 roll is perfect for a kid-sized portion, but if you have some hungry adults, combine 3-4 rolls of dough and flatten them together.
  4. Carefully place your flattened dough (1 at a time)  into the oil and watch it carefully as it begins to brown. If it gets too brown too quick, your oil is too hot. Use metal tongs to flip the dough as needed to ensure the entire piece is golden and cooked through.
  5. Remove the fry bread from the oil on a plate lined with paper towels to absorb left-over oil. Dab each piece with more paper towels as necessary.
  6. Repeat until you have enough fry bread for everyone.
  7. You can also do dessert taco, by adding butter and fresh fruit and whipped cream. YUM..


Use any 2 cans (15 oz.) of beans you like .. Kidney, Pinto, Refined beans, I like the Chili Con Carne, Just 2 of your favorite kinds, cooked ground beef and 1 cup salsa.
Heat all together..

Spoon on top of the fried bread and top with any or all of the toppings:
Cooked corn
Sour Cream

Wednesday, February 18, 2015

Malted Milk Ball Kripie Treats..YUMMY!!

Prep time
Total time
Recipe type: dessert
Serves: 24 pieces
  • 16 oz. bag of marshmallows
  • ½ C butter
  • 12 oz. of rice krispie cereal
  • ¾ C malted milk powder
  • 3 C malted milk balls, chopped and divided
  1. Melt butter and marshmallows and stir until smooth.
  2. Add in malted milk powder
  3. Add in cereal
  4. Add in 2 C malted milk balls
  5. Place in a lightly greased 9 x 13 pan
  6. Sprinkle remaining malted milk balls on top and press lightly into cereal.

Wednesday, October 15, 2014

Cranberry Drop Cookies..Holiday Cookies


  • Cranberry Drop Cookies
  • Preheat oven 350 degrees
  • 1/2 cup butter (no sub) Softened
  • 1 cup sugar
  • 3/4 c. packed brown sugar
  • 1/4 cup milk
  • 1 egg
  • 2 T. orange juice
  • Beat till mixed then add
  • 3 cups all purpose flour
  • 1 t. baking powder
  • 1/2 t. salt
  • 1/4 t. baking soda
  • 2 1/2 c. chopped fresh or frozen cranberries (I chopped them in my blender or you can use a food processor)
  • 1 cup chopped walnuts
  • if you have a kitchen aid use paddle attachment to mix together or you can do it by gets pretty thick
  • drop by T. on cookie sheet for 12-15 min in preheated 350 degree oven
  • When cool Frost
  • Brown Butter Frosting
  • 1/3 c. butter (no Sub)
  • 2 c. conf. sugar
  • 1 1/2 t. vanilla extract
  • 1 -4 T. Hot water
  • Heat the butter in saucepan over low heat until golden brown, it takes between 5-10 min. Cool for 2 min. transfer to small mixing bowl. Add sugar and vanilla. Beat in water 1 T. at a time, until frosting reaches desired consistency. Frost the cookies makes 5 Doz.
  • P.S. I always double the recipe..
  • I made these last Christmas and I  have friends that ask If I'll bring them some this year again :)

Friday, September 12, 2014

Halloween Fun with a Dounut..

These are so cute I might need to adopt someones child to throw them a Halloween Party (mine are all grown up) 
Go here to check them out..

Saturday, January 25, 2014

Cheese bites

These little yummy bites are all over Facebook and they should be because they are amazing,
and so easy to make.
Great Snack for when your husband says at 9 pm, "what is there to eat"
So here you go try them, you'll be happy I shared!!

String cheese chopped into bite size pieces, dipped in milk and bread crumbs, baked at 425 for 8-10 minutes- serve with marinara sauce! Kids will love this...AND it's baked not fried!

Wednesday, December 18, 2013

Lemon Crinkle Cookies

Lemon Crinkle Cookies

In a large bowl, cream until light and fluffy:
1/2 cup softened butter (yes real butter)
1 cup granulated sugar

Whip in:
1/2 tsp. vanilla
1 whole egg
1 tsp. lemon zest
1 Tbl. fresh lemon juice

Scrape sides of bowl and mix again.

Combine dry ingredients in a separate bowl with a wire whisk:
1 1/2 cups all-purpuse flour
1/4 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda

Stir the dry ingredients into the wet ingredients slowly until just combined.
Scrape sides of bowl and mix again briefly.

On a large plate, pour
1/2 cup powdered sugar
Shape heaping teaspoon of dough into a ball and roll in the powdered  sugar.

Place on baking sheet and repeat with remaining dough.

Bake 9-11 minutes (7-9 minutes if using dark non-stick baking sheets) or until bottoms begin to barely brown and cookies look matte (not melty or shiny

Remove from oven and allow cookies to cool for 3 min. on the baking sheet before transferring to a cooling rack.