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April 2024

Breakfast Burritos

Easy to make and easy to eat on the go! See the notes for keto/LCHF, gluten-free and dairy-free versions. Make them as mild or spicy as you like!
Total Time15 minutes minutes
Carbs (g):21
4 ounces sausage ham or bacon, cut in small pieces
1/4 onion diced
1/4 green pepper diced or little bit of a spicy pepper, minced
1 tomato diced
2 eggs lightly beaten
2 large tortillas OR 4 small tortillas (corn or flour)
1/4 cup shredded cheese
1/4 cup salsa
1.Sauté the meat, onion, pepper and tomatoes over medium-high heat until the meat is done (if using bacon, cook it partially before adding the other items).
2. Add the eggs and cook to your preferred doneness. At the same time, heat a dry skillet over high heat. When hot, heat the tortillas one at a time by placing them in the skillet for about 15 seconds per side (they will get a few light brown spots on them – if they have any black spots, heat the rest a few seconds less).
3. Place a hot tortilla on a plate, add half the egg mix, half the cheese and a bit of salsa and roll the tortilla up. If you use a large tortilla, you can first fold the bottom up about one-quarter of the way, then roll it. If you use small tortillas, make four burritos with one-quarter of the ingredients on each.
Keto/LCHF: Put cooked egg mixture in a cup or bowl; do not use tortilla. 6g carb per serving. Use less salsa to reduce carb count further.
Gluten-free: Either totally omit tortillas as for keto version, above, or use gluten-free corn tortillas.
Dairy-free: Omit cheese.
Vegetarian: Leave out the meat.


March 2024

Broccoli Chicken Macaroni Casserole

Vegetable spray
1 1/2 cups shredded chicken
1 can cream of chicken soup
1/2 can milk (from chicken soup can)
1 package fully cooked elbow macaroni (Barilla Ready Pasta, Elbows, 7 oz. Pouch)
1 cup broccoli florets
2 cups shredded sharp cheddar cheese (or your choice flavor cheese), divided
1/2 cup shredded mozzarella cheese
1/2 teaspoon each garlic and onion powder
Salt an pepper to taste
Preheat oven to 350°.
Using a 8x5 oven proof baking pan, spray pan. 
In a separate bowl, add chicken, soup, milk, macaroni, 1/2 cup shredded cheddar and seasonings. Mix gently to separate macaroni. Add broccoli and gently mix together.
Pour mixture into baking pan. Sprinkle remaining cheeses over top.
Bake for 30 to 45 minutes or until cheese is melted and golden brown.


February 2024

Pan-Roasted Chicken with Brussels Sprouts and Apples

For a fresh and flavorful fall dinner, serve chicken thighs with maple syrup-drizzled Brussels sprouts and fresh apples.
By BHG Test Kitchen 
Published on December 1, 2014
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
3 cups
4 chicken thighs (about 2 pounds total)
1 pound fresh Brussels sprouts
1 medium cooking apple, cored and thinly sliced
3 tablespoon pure maple syrup
1 teaspoon snipped fresh thyme
Remove skin from chicken. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In a large nonstick skillet heat 1 tablespoon olive oil over medium-high heat. Add chicken to skillet. Cook about 10 minutes or until browned and crisp, turning once. Cook, partially covered, over medium heat about 15 minutes more until done, (at least 170°F) turning once more. Remove chicken from skillet; keep warm.
Meanwhile, trim stems and remove any wilted outer leaves from Brussels sprouts; wash sprouts and drain well. Quarter any large Brussels sprouts and halve any small ones.
Add Brussels sprouts to hot skillet. Cook, covered, for 5 minutes over medium heat. Add apples. Cook, uncovered, about 5 minutes more or until sprouts are tender and golden, stirring occasionally. Drizzle with maple syrup; toss to coat.
To serve, transfer Brussels sprouts and apples to a platter. Arrange chicken thighs on top. Sprinkle with thyme.

January 2024

Slow cooker Italian sausage pasta dinner
Vegetable spray 
5 frozen mild Italian sausage
2 frozen tomatoes
2 teaspoons Italian seasoning
2 teaspoons minced garlic
2 teaspoons minced dried onion
1/4 onion
1 leek, white part sliced
5 mushrooms sliced
1 cup fresh spinach
1 package fully cooked pasta of choice
Place frozen sausages and tomatoes in slow cooker. Add minced garlic, Italian seasoning and fresh and dried onion.
Cook on low 4 hours. Remove sausages, slice in bite size pieces, return to slow cooker. Remove cooked tomatoes and remove skin. Return to slow cooker. Add sliced leeks and mushrooms.
Turn slow cooker to high while leeks and mushrooms cook 30 minutes. Add fresh spinach, cook until spinach is cooked about 10-15 minutes. 
Add pasta cook 10 minutes. Serve. 


December 2023

Classic Eggnog Recipe

Prep 10 mins
Active 10 mins
Total 10 mins
12 to 16 servings
8 eggs, separated
2/3 cup sugar (5 ounces; 140g), divided
3 cups (700ml) whole milk
2 cups (475ml) heavy cream
2 cups (475ml) dark rum, brandy, or a mix
Freshly grated nutmeg, to garnish
For Basic Shaken Eggnog: In a cocktail shaker, combine 2 eggs, 2 1/2 tablespoons (37g) sugar, 3/4 cup (180ml) milk, 1/2 cup (120ml) cream, and 1/2 cup (120ml) rum, brandy, or a mix of the two. Shake vigorously until homogeneous and frothy. Strain into 3 to 4 goblets and top with freshly grated nutmeg. Repeat process with remaining ingredients for further batches.
For Extra-Light and Foamy Eggnog: Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. (Alternatively, use a handheld electric mixer or hand blender in a large bowl.) Increase speed to medium-high and, watching carefully, beat until egg whites are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash mixer bowl.
Add egg yolks and remaining sugar to now-empty mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.
Using a rubber spatula or handheld whisk, fold whipped whites into egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with grated nutmeg.
Eggnog can also be aged in the refrigerator indefinitely. Transfer to a sealed container and place in the refrigerator. It will gain complexity with time, though it may also get harsher. Blend aged eggnog with fresh eggnog to tame the harsh edge while retaining the complexity.

November 2023

Dawn’s Meatball Wellington
1 pound ground beef
1 pound ground pork
1/2 cup cooked white rice
1 teaspoon minced garlic
1/4 cup diced celery
1/4 cup diced onion
1/4 cup grated carrot
1 cup finely chopped mushrooms, lightly sauteed
1 cup finely grated Swiss cheese
2 tablespoons butter
2 eggs
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1 sheet puff pastry
Preheat oven 325. Saute celery, onions, carrot in butter until tender, cool and set aside. In a medium bowl combine all ingredients minus the sauteed veggies, mushrooms, Swiss cheese and puff pastry.
Add the cooled veggies.  Shape the meatloaf into a ball. Press the mushrooms on the outside of the meatball. Roll the meatball in the grated Swiss cheese. 
Roll out the puff pastry to 1/4 inch thickness. Place completed meatball in the center of the pastry and wrap it.
Place a piece of parchment paper into a baking pan and place the meatball in the center.
Bake for 1 hour 30 minutes until internal temperature reaches 160 degrees and pastry is a golden brown.

October 2023

Sausage pasta dinner

Easy recipe....slice smoked sausage at an angle, slice small sweet peppers, and cut an onion in half and slice. Prepare pasta, when done set aside saving a little of the pasta water. Heat a frying pan on medium heat. Add 2 tablespoons butter. Place sausage in pan and sauté for 5 minutes. Move sausage to outer rim of pan. Sprinkle garlic powder to taste. Add sliced onions and sauté for 5 minutes. Move onions to outer circle. Add sliced peppers and continue to sauté. After a few minutes mix sausages, onions and peppers and continue to sauté. Add salt and pepper to taste. Sprinkle parmesan cheese over mixture. Add halved grape tomatoes and simmer. Add extra pasta water as needed. Add cooked pasta and simmer five minutes. Serve and enjoy!

September 2023 Recipe of the Month

Bisquick® Apple Coffee Cake
5 mins
20 mins
25 mins
8 servings
1 cake


2 cups baking mix, such as Bisquick®
2/3 cup milk or water
2 tablespoons sugar
1 egg
1 tart green apple, cored, peeled, sliced
1/3 cup baking mix, such as Bisquick®
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter, thinly sliced
Preheat the oven and prepare the pan:
Preheat the oven to 400°F. Grease an 8" square pan or a 9" round pan.
Mix the ingredients:
In a large bowl, mix together the 2 cups of baking mix, water or milk, sugar, and egg until just combined. Spread the batter in pan. Insert the apple slices into the batter evenly throughout the cake.
Make the topping:
In a medium bowl, combine the 2/3 cup of Bisquick mix with the brown sugar and cinnamon. Spread the topping mix over top of the batter in the pan. Place slices of the butter all over the top.
Bake 20 minutes at 400°F, or until golden brown, and a tester inserted in the middle comes out clean.

August 2023 Recipe of the Month

Easy Homemade Ice Cream (without a machine)
Author: Angela G.
Make delicious homemade ice cream without an ice cream maker! Try this easy 3-ingredient recipe. No churn. No special machine. Just a hand mixer.

RECIPE TYPE: Eggless, Kid-Friendly, Memorial Day, Served Cold, Summer, Valentine's Day
PREP TIME: 10minutes minutes
 TOTAL TIME: 2 hours 10 minutes
SERVINGS: 12 servings YIELD: 6 cups
4 cups heavy whipping cream
14 oz sweetened condensed milk
2 tablespoon vanilla extract
In a large bowl, beat on high speed heavy whipping cream until thick, stiff peaks form.
Add sweetened condensed milk and extract and beat on low until combined.
Stir in optional ingredients as desired like nuts, chocolate chips, caramel syrup, candy bar chunks, etc!
Transfer mixture to a freezer-safe contain with lid and freeze for at least 2 hours. 3+ for a more solid ice cream.*
Scoop and serve!

Suggestion: when finished and before freezing put ice cream in individual cups or small bowls.

July 2023 Recipe of the Month

Grilled Huli Huli Chicken
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
YIELD: 12 servings, Perfect for BBQ Gatherings.
I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 6 pounds)
1. In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
2. Drain chicken, discarding marinade.
3. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes

June 2023 Recipe of the Month

Grilled Shrimp Skewers with Jalapeño Cajun Butter
We love these grilled shrimp skewers with jalapeño Cajun butter as an easy appetizer or quick main dish. Perfect for grilling season and that butter just steals the show.
Prep Time: 10minutes 
Cook Time: 10minutes
Total Time: 20minutes
 Servings: 4 Calories: 356kcal Author: Alida Ryder
800 g (1½lb) peeled shrimp deveined
2 tbsp olive oil
2 tsp Cajun seasoning
1 tsp salt
for the jalapeño Cajun butter
½ cup butter
3 garlic cloves minced
1 jalapeno pepper finely shipped
2 tsp Cajun seasoning
lemon juice to taste
salt to taste
Place bamboo skewers in boiling water and allow to soak for at least 30 minutes.
Place the shrimp in a medium bowl then drizzle over the olive oil and add the Cajun seasoning and salt.
Toss to coat the shrimp then thread 4 marinated shrimp onto soaked bamboo skewers.
Grill the shrimp in a hot grill pan or outdoor grill for 1-2 minutes per side until the shrimp are cooked through.
To make the butter, heat a pan or saucepan over medium high heat then add the butter.
Allow to melt then add the garlic, chopped jalapeño, seasoning and lemon juice and cook for 1-2 minutes until fragrant.
Serve the shrimp with the jalapeño butter for dipping.
Calories: 356kcal | Carbohydrates: 4g | Protein: 28g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 252mg | Sodium: 1983mg | Potassium: 302mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2398IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 1mg

May 2023 Recipe of the Month

Roast Beef Pinwheels

1 store bought pie crust
Leftover Roast Beef, shredded
½ chopped onion
2 tablespoons butter
Shredded mozzarella cheese
Salt and pepper to taste
 Creamed spinach
Preheat oven 375
Sauté chopped onion in butter. Mix with shredded roast beef. (Add creamed spinach)
Spread roast beef mixture onto pie crust. Roll up pie crust sealing the edge. Slice roll into ½ inch slices. Place on cookie sheet one inch apart. Cover with shredded cheese. Bake for 20 minutes or until golden brown. 


April 2023 Recipe of the Month

Vegan Apple Cake

¾ cup of sugar
⅓ cup of canola oil
¼ cup of applesauce
3 tablespoons of plant-based milk
2 teaspoons of vanilla
1 tablespoon flax meal, plus 3 tablespoons of warm water
1 cup all-purpose flour
1 tablespoon of cinnamon
1 teaspoon of baking powder
½ teaspoon of nutmeg
½ teaspoon of salt
2 apples peeled and diced
Powdered sugar for dusting (optional)
Preheat the oven to 325 degrees F. Lightly grease an 8-inch pan with oil.
In a medium bowl, combine the sugar, oil, applesauce, plant-based milk, vanilla, flax meal, and water. Whisk briskly until all ingredients are fully incorporated and the mixture is consistent.
Add flour, cinnamon, baking powder, nutmeg, and salt. Stir until just combined. Fold in chopped apples.
Spread mixture into baking pan and bake for 30 to 40 minutes, or until cake is pulling away from sides and a fork comes out clean.
Serve with powdered sugar, warm or cool.
The key to a perfectly baked cake is to measure your ingredients correctly. When measuring in cups, do not use them to scoop the dry ingredients directly. Instead, use a spoon to transfer the dry goods into the measuring cups. Then run the spoon’s handle on top to level it out.
Do not overmix your batter, or you will end up with a tough and dense cake. Don’t worry if you see a few lumps.
Check for doneness by inserting a toothpick or skewer at the center of the cake. If it comes out clean, your cake is done. Take note that your baking time depends on the size of the pan and the type of oven used.

March 2023 Recipe of the Month

Dawn's Lemon Pepper Chicken

1 cooking bag (size for chicken)
1 Tblsp flour (gluten free flour for gluten intolerant)
1 whole chicken
2 Tblsp lemon pepper seasoning
1 Tblsp garlic powder
1 Tblsp basil (chopped fresh) or 1 1/2 tsp dried
1 tsp dried thyme
thin lemon slices
4 Tblsp butter, seperated
Preheat oven to 350 degrees.
Place flour in cooking bag to coat.
Season chicken with lemon pepper, garlic powder, basil and sprinkle with dried thyme.
Place seasoned chicken in cooking bag. Place lemon slices on top of chicken. Place slices of butter on top of lemon slices.
Close bag using supplied tie, if no tie is available, cut a strip from the cooking bag and tie off. Bake for one hour or until internal temperature reaches 165 degrees.


February 2023 Recipe of the Month


6 large eggs
2 cups granulated sugar
1/2 teaspoon salt
4 cups all purpose flour
2 teaspoons baking powder

1. Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a "log", shape as wide as you choose, the width of the "log" will determine the length of the cut biscotti. Make as many "logs" as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container;
2. For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts .
3. For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds .
4. For Ginger: 1 1/2 cups chopped crystallized (candied) ginger.
5. For cinnamon and vanilla: 2 teaspoons cinnamon, 1 teaspoon vanilla

January 2023 Recipe of the Month

Stovetop pork steaks with apples and onions

Vegetable spray 
2 tbsps Olive oil
1 small onion sliced
1 apple, cored, peeled and cut into eight sections
8 ounces apple juice
1 pkg brown gravy mix
2 pork steaks
Garlic powder to taste
Greek seasoning to taste (or salt and pepper)

In a frying pan spray with vegetable spray. Add olive oil.
Add sliced onions and sauté using medium heat for 2-3 minutes. Move aside in the pan. Season pork steaks with garlic powder and Greek seasoning. Place in frying pan and brown over medium high heat until lightly browned on both sides. Move onions on top of pork steaks.
Add apples and juice. Lower heat. Bring to a simmer. Sprinkle brown gravy mix over pork, juice, and onions, stirring to mix. Turn pork steaks to coat with sauce. Add more apple juice if needed. Cook on low for 10 to 15 minutes until pork and apples are tender.

December 2022 Recipe of the Month

Cinnamon Raisin Bagel Bread Pudding
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 6 servings
A bread pudding made with cinnamon raisin bagels and all the the warm, aromatic flavors of french toast like cinnamon, vanilla and nutmeg.
12 ounces cinnamon raisin bagels, cubed (about 7 cups)
1/3 cup raisins (I like golden)
3 eggs
3 cups whole milk (may substitute half & half)
2/3 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
maple syrup, whipped cream, vanilla ice cream and/or fresh fruit, for serving
Grease an 8x8x2 inch casserole or baking pan. Add bread cubes and scatter raisins over top.
In a large bowl whisk eggs, slowly whisk in milk then sugar, cinnamon, vanilla and nutmeg. Pour over bread cubes. Press bread cubes down to soak up the egg mixture. Cover and refrigerate 2-3 hours or overnight.
Remove pan from refrigerator and allow to come up to room temperature. Press bread cubes down again. Preheat oven to 350 degrees F. To make a bain marie put the pan inside a larger roasting pan and fill with enough hot water (not boiling) to reach halfway up the pan.
Bake for 45-50 minutes or until center is set. Cool and chill completely.

November 2022 Recipe of the Month

Walnut Raisin Pumpkin Spice Muffins


15 mins


20 mins


35 mins






1 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

6 tablespoons butter

1 1/3 cups light brown sugar

2 large eggs

1 1/3 cups pumpkin purée

1 teaspoon vanilla extract

1/2 cup walnuts

1/2 cup raisins




Preheat oven to 350F. Line a muffin tin with paper liners.

In a medium bowl, mix together the flour, baking powder, spices, and salt.

In a large bowl, beat together the butter and brown sugar. Add the eggs, one at a time. Stir in the pumpkin puree and vanilla extract. Stir in the walnuts and raisins.

Add the dry ingredients to the wet ingredients, and stir just until incorporated; do not overmix.

Divide batter into 12 muffin cups and bake 20 minutes or until a toothpick inserted into one muffin comes out clean.

Let cool on a rack before serving.

October 2022 Recipe of the Month

Easy Pickling Recipes

Quick 10 Minute Pickled jalapeno

I used 2 tablespoons sugar in the recipe for a spicy/mild flavor. For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.

Cook Time: 5 minutes

Total Time: 5 minutes

Servings:  jar

Author: Layla


1 cup white vinegar

1 cup water

2 cloves garlic smashed

2 tablespoons sugar

1 tablespoon salt

7-8 jalapeno peppers thinly sliced


Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.

Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.

Store in the fridge for up to two months.


Easy Bread & Butter Pickles

These crisp, sweet, and tangy pickles are ready to eat in 3 hours. They’ll be softer if you peel them and crisper if you don’t. I use a 24 oz. glass jar that spaghetti sauce comes in. They are best eaten within two weeks. - Jenny Jones

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 3 hours

Makes: About 2 cups of pickles




1 cup water

1/2 cup sugar (use 2/3 - 3/4 cup if you like them sweeter)

1 teaspoon salt

1 cup distilled white vinegar

1/4 teaspoon each celery seed, mustard seed, & coriander seed

1/2 cup thinly sliced onion

4 firm pickling/Kirby or Persian cucumbers, thinly sliced



Place water, sugar and salt in a small saucepan. Heat and stir until sugar & salt are dissolved.

Pour the warm water into a large glass jar.

Add vinegar and the three spices (seeds).

Add cucumber slices and onions in alternating layers.

Cover and refrigerate for at least 3 hours.

Note: Container sizes will vary. If your cuces & onions are not fully submerged just add more liquid to cover (half water/half vinegar).

September 2022 Recipe

Recipe of the Month 

Best Stuffed French Toast


This yummy Stuffed French Toast breakfast will make even Monday mornings sweet.

By Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

Make-Ahead Stuffed French Toast

Wake up to a delicious cream-cheese-stuffed French toast. It's a cinch when you prep the ingredients ahead then ready the griddle at breakfast time -- we share the secrets.

Recipe Summary


2 hrs


4 mins


2 hrs 24 mins


20 mins





Four 1 1/2-inch-thick slices French bread or challah bread

½ of an 8-ounce package cream cheese, softened

2 tablespoons sugar

½ teaspoon vanilla

4 eggs

1 cup milk

2 tablespoons honey or sugar

1 teaspoon vanilla

Powdered sugar and/or Maple syrup or Salted Caramel Sauce



Step 1

Cut a 3-inch pocket about 2 inches deep in the top-crust side of each bread slice, cutting to but not all the way through to the other side. For filling, in a medium bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 2 tablespoons sugar and the 1/2 teaspoon vanilla. Beat until smooth. Divide cream cheese mixture evenly among bread slices, spooning it into the pocket of each bread slice. Place bread slices in a 3-quart rectangular baking dish; set aside.

Step 2

In a medium bowl whisk together eggs, milk, honey or sugar, and the 1 teaspoon vanilla. Slowly pour the egg mixture over bread slices. Using the back of a wide spatula, press bread down lightly to soak with egg mixture. Cover and chill for at least 2 hours or up to 24 hours, turning bread slices over once or twice during chilling time.

Step 3

Heat a lightly greased griddle over medium heat. Cook bread slices on hot griddle for 4 to 6 minutes or until golden brown, turning once halfway through cooking time. Dust the stuffed French toast with a little powdered sugar and serve with syrup or Salted Caramel Sauce.


Baked French Toast:


Prepare Stuffed French Toast as directed through Step 2. Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread slices in prepared baking pan. Bake, uncovered, for 30 to 35 minutes or until golden brown, turning once halfway through baking time. Serve with syrup or Salted Caramel Sauce.


Mascarpone-Stuffed French Toast:


Prepare Stuffed French Toast as directed, except in the filling substitute 1/2 cup mascarpone cheese for the cream cheese, reduce the sugar to 1 tablespoon, and add 1/4 cup chopped pecans, toasted. In the egg mixture substitute brown sugar for the 2 tablespoons honey or sugar and add 1/2 teaspoon ground cinnamon.Nutrition analysis per serving: 409 calories, 15 g protein, 34 g carbohydrate, 24 g total fat (10 g sat. fat), 227 mg cholesterol, 2 g fiber, 14 g total sugar, 15% Vitamin A, 0% Vitamin C, 282 mg sodium, 16% calcium, 13% iron


Strawberry-Stuffed French Toast:


Prepare Stuffed French Toast as directed, except stir 1/2 cup chopped fresh strawberries into the cream cheese mixture.Nutrition analysis per serving: 358 calories, 14 g protein, 39 g carbohydrate, 16 g total fat (8 g sat. fat), 222 mg cholesterol, 1 g fiber, 21 g total sugar, 16% Vitamin A, 18% Vitamin C, 356 mg sodium, 15% calcium, 13% iron


Bacon-Stuffed French Toast:


Prepare Stuffed French Toast as directed, except crisp-cook 3 slices bacon; crumble bacon and stir into the cream cheese mixture. Nutrition analysis per serving: 431 calories, 16 g protein, 51 g carbohydrate, 18 g total fat (8 g sat. fat), 228 mg cholesterol, 1 g fiber, 33 g total sugar, 16% Vitamin A, 0% Vitamin C, 460 mg sodium, 16% calcium, 13% iron


Banana-Stuffed French Toast:


Prepare Stuffed French Toast as directed, except in a small skillet melt 1 tablespoon butter over medium heat. Add 1 small banana, sliced, and 2 teaspoons sugar to the melted butter. Cook and stir for 30 to 60 seconds to soften the banana. Remove from heat. Stir in 1/4 cup chopped pecans, toasted. Cool slightly. Stir into cream cheese mixture before spooning into bread slices.Nutrition analysis per serving: 450 calories, 15 g protein, 45 g carbohydrate, 24 g total fat (10 g sat. fat), 230 mg cholesterol, 2 g fiber, 25 g total sugar, 18% Vitamin A, 3% Vitamin C, 381 mg sodium, 15% calcium, 14% iron


Salted Caramel Sauce for Stuffed French Toast:


In a heavy medium saucepan stir together 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter, and 2 tablespoons light-color corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 3 minutes. Remove from heat. Stir in 1 teaspoon vanilla and 1/2 teaspoon sea salt. Pour into a small bowl. Cool to room temperature. If desired, cover and chill for up to 24 hours. (If chilled, let stand at room temperature for 1 hour before serving.) If desired, stir in 1 banana, thinly sliced. Serve with Stuffed French Toast. If desired, serve with chopped pecans, toasted. Makes 1 1/3 cups (or 1 3/4 cups with banana).Nutrition analysis per 1 tablespoon sauce: 95 calories, 0 g protein, 10 g carbohydrate, 7 g total fat (4 g sat. fat), 19 mg cholesterol, 0 g fiber, 8 g total sugar, 4% Vitamin A, 0% Vitamin C, 97 mg sodium, 1% calcium, 0% iron


Nutrition Facts

Per Serving: 403 calories; fat 16g; cholesterol 222mg; saturated fat 8g; carbohydrates 51g; mono fat 5g; poly fat 2g; insoluble fiber 1g; sugars 32g; protein 14g; vitamin a 775.7IU; vitamin c 0.2mg; thiamin 0.2mg; riboflavin 0.7mg; niacin equivalents 1.7mg; vitamin b6 0.2mg; folate 77.2mcg; vitamin b12 0.8mcg; sodium 358mg; potassium 284mg; calcium 164mg; iron 2.2mg.


Appliances & Utensils


Manual Appliances

The main idea of using "manual" appliances should be self explanatory...not needing to use ELECTRICITY! I have found that there is great satisfaction to not having to be "plugged-in". Meaning that Boondocking places are far more available and being off-the-grid saves those dollars for more food, fuel and entertainment.

FoodSaver Tips


FoodSaver’s® FreshSaver® has been one of the best product I have ever discovered. I have been using this product since February 2014. It is more convenient than the original FoodSaver® because of its size and because this is a perfect fit due to the available space. It is so much more useful when living on a boat or in any size kitchen.
One of the best things about this product are the bags being used rather than the rolls that have to be cut and tossed after use. The bag with the two-way valve makes it more useful because after opening the bag and taking what you need out of the bag can be resealed. Making what food products you buy last so much longer, due the absence of oxygen inside the bag that can make food spoil more quickly.

Tip 1

When buying large or somewhat large quantities of lunchmeat, separate lunchmeat into amounts usable for short periods of time. Using regular size zipper sandwich bags, place separated lunchmeat into the bags, zipping almost all the way closed. Place two of these packages into a one-quart FreshSaver® bag, place a folded paper towel inside with the bags, closing the bag securely and apply FreshSaver® to evacuate air. This technique will not only keep your food from spoiling but the paper towel will absorb any excess liquid. After opening each time to use the lunchmeat replace with a fresh dry paper towel and reseal. If planning to freeze the lunchmeat a paper towel will not be needed until thawing out. Then, a paper towel will be considered necessary.
The refrigerated lunchmeat can last up to two to three weeks using this method in the refrigerator. The frozen will last months and will be as fresh as the day the lunchmeat was purchased. My personal experience with the refrigerated lunchmeat has lasted well over 3-4 weeks and was just as fresh.This also applies to fresh sliced deli meats and cheese.

Tip 2

When buying large quantities of cheese, the FreshSaver® is by far one of the best products to use insuring the long lasting freshness of your cheese product. What I have done is to take packaged sliced cheeses, after opening and placing them into a FreshSaver® bag and evacuating the air. For large quantities, the cheese can be frozen. To thaw the cheese place in the refrigerator overnight. The cheese will be as fresh as before frozen. Suggestion: buy the cheese that has paper between slices. For cheese that is refrigerated always evacuate air after each opening. For block cheese place in FreshSaver® bag, evacuate the air after each use. The cheese will last longer than using regular Ziploc bags because air in the bags causes the cheese to not last so long.

Tip 3

FreshSaver® bags used to keep onions will amaze you as not only will the onion stay fresh, but it will also not emit any odors into the fridge. As for lettuce, Romaine or Iceberg, rinsing the lettuce and wrapping in paper towels then placing in a gallon size FreshSaver® bag, removing the air, will make the lettuce last much longer than normal. Suggestion: when ready to use, take the lettuce leaves for use and prior to returning the lettuce to the bag, trim a small edge from the core of the lettuce and replace with dry paper towels. What I have learned and started doing is to remove the large iceberg lettuce leaves to be used for burgers or sandwiches and wrap them in a couple of paper towels, place them in the large FreshSaver® bag and seal. Use what I need and reseal the bag, replace the paper towels as needed. I am amazed at how long those lettuce leaves last and are as fresh as the day I put them in the refrigerator. Some have lasted longer than 2 weeks and were still crisp!
Although some people may not want to, the FreshSaver® bags are reusable if washed and dried thoroughly. I am so impressed with this product that I use it daily. I have used these bags to keep butter fresh, sauces and soups fresh (after frozen then air removed), even for brown sugar. The uses seem to be endless.

Flour and corn tortillas*

Amazing as it may seem, but there is no need to refrigerate both store bought flour and corn tortillas.
Suggestion: when buying fresh corn or flour tortillas always separate them prior to storing. Not only will they stay fresher but the ease of separating them prior to consuming will be easier…a trick I learned from my friends in Popotla, Baja California!

*I have recently discovered that no refrigeration is needed for both flour and corn tortillas. I have had both the flour and corn tortillas stay fresh for more than three weeks without refrigeration, keeping them in the same store bought bags and in a cool dry place.

Thank you for visiting


March 30


Recipe Cards

Downloadable Recipe Cards

Almond Cheddar Appetizers

Artichoke and Spinach Stuffed chicken breast for two

Baked Chicken Surprise

Baked Fish Fillets for 2

Baked Sweet Potato Recipe (Serves 4) (11/2019)

Beef Stroganoff

Best Stuffed French Toast


Bisquick® Apple Coffee Cake

Black Bean and Spinach Enchiladas (12/2018)

Breakfast Burritos (5/2019)

Breakfast Burritos 2024

Broccoli Chicken Macaroni Casserole

Brunch Fruit Salad

Caprese Salad

Charlie's Burritos

Charlie' Spinach Chipotle Enchiladas

Cheddar Cheese Chicken Bake

Cheesy Fish Bake
Cheesy Shrimp and Grits

Chicken Cacciatore with Pasta

Chicken Cordon Bleu Bake

Chicken Taco Soup (5/2014)

Chicken Tortellini Soup
Chicken Tortilla Soup
Chile Relleno Casserole
Chili Cheese Bake
Chili Relleno Enchillada Casserole (9/2019)
Chopped Italian Keto Antipasto Salad Recipe
Cinnamon Raisin Bagel Bread Pudding
Claim Jumper Meat Loaf Recipe (3/2020)

Classic Eggnog Recipe

Cold Poached Salmon with Herb Mayonaise
Copycat Taco Bell Bacon A.M. Crunchy Wrap
Corny Bean Dog Casserole (7/2019)
Crab and Shrimp Etouffee
Crab Roll
Cranberry Apple Bake (for 2)
Cream Cheese & Herb Stuffed Chicken Breasts
Creamy Pesto Chicken
Crème Brûlée
Croque Monsieur Savory Bread Pudding Recipe
Dawn's Bruschetta Chicken Thighs
Dawn's Lemon Pepper Baked Chicken

Dawn's Meatball Wellington

Easy Homemade Ice Cream (without a machine)
Easy Pasta Salad

Easy Pickling Recipes

Easy Slow Cooker Baked Beans
Easy Slow-Cooker Jambalaya
English Two in One
Everyday Cassoulet
Five Minute Ice Cream
French Onion Chicken with Gruyere

Gardren Vegetable Spaghetti Sauce

Ginger Cream Recipe (11/2019)

Grilled Huli Huli Chicken

Grilled Lobster

Grilled Shrimp Skewers with Jalapeño Cajun Butter

Healthy Chicken Salad with Apples & Cranberries

Herb-Roasted Turkey Breast Recipe (11/2019)
Holiday Green Salad Recipe (Serves 3-4) (11/2019)
Homemade Enchilada Sauce
Homemade Queso Dip {keto / low carb} (12/2019)
Hot Dog Reuben (6/2014)
Jenny's Cuban-Style Slow-Cooker Chicken Fricassee
Juicy Watermelon Salad Recipe
Keto Baked Chicken Fajitas for 2 (12/2019)
Keto Chicken Alfredo with Broccoli Bake (1/2020)
Keto Pesto-stuffed Chicken Thighs
Leftover Mac n Cheese Casserole (3/2019)
Loaded Pizza
Maryland Crab Cakes with Quick Tartar Sauce
Meatball Minestrone Soup
My Favorite Garlic Butter Recipe
New take on chili
Old-Fashioned Chocolate Fudge (6/2019)
Oven Baked Corn Dogs
Oven baked Grouper Recipe
Pan-fried Venison Steak

Pan-Roasted Chicken with Brussel Sprouts and Apples

Parmesan Crusted Chicken Recipe (10/2019)
Picante Shrimp Tacos (8/2019)

Pinto Bean Enfrijoladas

Pirate's Cove Cake

Pork and Slaw Sandwiches (5/2021)
Pork Chop Suey
Pork Loin in a Bag (1/2019)
Pork With Butter Herb Sauce (9/2014)
Potato Biscuit Crust
Prime Rib Potpie
Quick Breads

Recipe for Grilling a Turkey (11/2019)

Rice-a-Roni stuffed Pork Chops

Roast Beef Pinwheels

Salad Dressing Recipe (11/2019)

Sausage Pasta Dinner

Sauteed Brussels Sprouts Recipe (11/2019)
Scallops with Capers and Tomatoes
Seafood Soup
Seafood Stuffed Poblano Peppers (4/2014)
Shrimp Scampi
Skewerless Stovetop Kabobs
Skinny Beef Enchilada Pie (4/2019)
Slow-Cooker Chicken Parmesan

Slow Cooker Italian Chicken and Potatoes

Slow Cooker Italian Sausage  Pasta Dinner

Slow Cooker Chicken Pot Pie with Pie Crust Crackers ​ (11/2018)
Slow cooker Leftover soup
Slow Cooker Pork Loin and Apples
Slow Cooker Pork Stroganoff
Slow Cooker Shrimp Boil (2/2020)
Slow Cooker Stuffed Meat Rolls
Slow Cooker Stuffed Peppers
Slow Cooker Sweet and Sour Pork Chops

Slow Cooker Sweet Potato Casserole

Slow cooker Swiss steak (10/2014)
Sock It To Me Cake

Sort-Of Veggie Quiche (11/2014)

Southern Slow Steaks (10/2014)
Spaghetti Squash & Chicken with Avocado Pesto
Spanish Rice-a-Roni (from leftover rice-a-roni)

Spinach and Mushroom Quiche with Shitake Mushrooms

Squash Flan Recipe (Serves 6) (11/2019)
Stovetop Pork Steaks with Apples and Onions
Sweet Relish Slaw Salad
Three-Bean Pasta Salad
Tomato Pie
Tropical Froth
Tuna Noodle Salad

Upside-Down Shepherd's Pie

Vegan Apple Cake
Walnut Raisin Pumpkin Spice Muffins
Watermelon Salad for 2
Zucchini Potato Pancakes (Sep 2014)









From the RV Galley

After living on a 37 foot sailboat for over 5 years, I found moving into a 23 foot RV was quite easy. And, as with coping with limited space on our boat, moving into the motorhome was actually easier as more things work and is really self-contained. :
For instance, we have a working microwave oven (on shore power or generator), working 3-burner stove with oven -working!, TV, dual source refrigerator, air conditioner, furnace and a decent working head. Food storage, cabinets for dishes, a drawer for cooking utensils, a drawer for other food storage and three other areas for food. The three areas for food are: a large space under the sink, a cabinet over the couch and a large clothes closet next to the refrigerator converted into a pantry.
Outfitting this galley (drawer under the stove - 11"W x 11"H x 18"L)
1 - 1 1/2 quart dutch oven w/lid
1 - 10" frying pan
1 - 7" frying pan 
1 - omelet pan w/lid
1 - 2 cup saucepan w/lid
1 - 1 1/2 cup saucepan
2 - bacon press lids (great for grilled sandwich press)
2 - tortilla bowl makers
2 - regular bread pans
1 - glass baking pan (8 x 6)
1 - copper baking pan (8 x 6)
1 - silicone baking pan (8 x8)
Silicone Steamer Basket*
(all nested and lids on the sides)
Dishes (cabinet over the sink)
6 each - Corelle 10" dinner plates, 8 1/2" lunch plates and cereal bowls
8 collapsible lock and lock bowls (various sizes), 4 round and 4 square
​Hamilton Beach hand blender (with wisk and chopper attatchments* - stored)
Collapsible Silicone Coffee Filter Cone
2 stainless steel wine glasses
3 drinking cups
veggie noodler
mandolin slicer
6 - 6oz stainless steel cups
collapsible measuring cups w/measuring spoons
2 Corelle coffee cups
Blender bottle - Shaker* (available at WalMart) - great for eggs, pancake mix...shake and pour!
Other cooking items - non-electric 
Coleman Camp Stove Toaster*
Stovetop Belgium Waffle Maker (Nordicware)
Grilled Sandwich Maker (Copper)
Grill pan (stovetop)
9" glass pie pan w/lock and lock lid
​Basement Storage (outside)
Tayama Thermal Cooker
5 quart pressure cooker
Hamilton Beach Breadmaker (fits perfectly in a crate from WalMart)
Cooking Utensils
​1 each half-sized ladle, slotted spoon, spatula (pancake turner)*
1 each regular size high temp spatula* (pancake turner), spoon*, slotted spoon*, ladle
1 butter knife-shape spatula*
1 high temp spatula
Tongs - long and short
Stainless Steel strainers
Spaghetti noodle fork
Other gadgets
Digital meat thermometer
Scissors (food)
miscellaneous small gadgets - small grater, assorted spoon measurer, etc
retractable wisk (flattens)
Small Silicone Rolling pin*
*from the sailboat
Food Storage
Closet next to the refrigerator has, for now, 3 crates (labeled with contents) stacked, a secured three-tier spice rack (with most used spices, vegetable sprays and secured with elastic). Extra space in front of the crates and the sides are filled with whatever is used most often, i.e., crackers, creamer, flour, sugar. 
Small bungees are attached to the crates that hold clipped spice bags for easy use and also saves storage, not to mention being visible and not having to dig around to find what is needed. A seperate closed container on top of the crates holds all the pastas. And storage in the drawer, under the sink along with the pantry closet are equipped with motion sensor lights!
Cabinet above the couch holds mostly bottled goods along with boxed food and is secured with an adjustable bar for safety. As things move and jump around during travel. Caution when opening the overhead baggage area!!! I have found that a rolled up towel placed in the overhead cabinet helps with accidental fallout. 
Under the sink has extra storage where many canned goods, laying sideways and labeled on the bottoms, are placed here. And there is even room for my 2 quart slow cooker and PUR® water pitcher!
The drawer under the pantry closet holds most items I use and is perfect for tortillas of all sorts. This is also sectioned out for different items for easy locating.
​The most important tool I must add is the FOODSAVER®.
Not related to the galley
After becoming a full time RVer, I am amazed at the numerous apps available for traveling across this country. My favorites are: (been using this site since the beginning of this adventure, starting before traveling to the boat!), gasbuddy, rv dumpsite app, rv park app, wikicamps and more. Just go to the play store or for iPhone - the app store - and type in rv...there are so many useful apps! However, choose at your own risk.
Another useful tool is the google map app! Especially, when searching for different places to visit. And when activating the Google map app, check the settings for your timeline. The timeline has been very useful and you would be surprised how well it keeps track of where you have been...not for the paranoid type person! If you set up the map app correctly, you should be able to see your movements across all of your devices.