Monday, November 11, 2013


I wanted to let everyone know that this blog will be closing. Because we do more than just stuff in the kitchen we wanted to start something more about family and things we do together. Visit us at:

Thursday, August 22, 2013

Corn Dogs

1 ¼ cups corn meal
1 ¼ cups flour
¼ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 ½ cups milk
2 teaspoons white vinegar
1 egg, beaten
1 tablespoon vegetable oil
1 tablespoon honey
12 hot dogs
12 wooden skewers or long lollipop sticks
2 quarts vegetable oil for frying

Heat the frying oil in a large pot over medium high heat to 375 degrees (or use a deep fryer). In a small bowl combine the milk and vinegar set aside. In a large bowl combine the corn meal, flour, sugar, baking powder and salt. Stir to combine. Add the egg, oil, honey, and milk mixture, stir until well mixed. Set aside. Remove hotdogs from packaging. Using paper towels, dry each hot dog very well. Insert skewers into each hot dog. Pour the batter into a tall, skinny glass. Dip a hot dog into the batter, let excess batter drip off. Carefully place corn dog into hot oil. Cook 2-5 minutes, until the batter is deeply golden brown. Drain on a paper towel lined plate. Serve with favorite dipping sauce. Enjoy!

Tips: The hot dogs must be really dry for batter to stick. Make sure the oil is hot enough before placing the corn dogs into the oil or the batter won’t stick very well. Use 1 ½ cups buttermilk to replace the milk and vinegar. (I don’t like buying buttermilk for just a small amount so I make my own. Adding the vinegar to the milk creates buttermilk)

Thursday, July 25, 2013

Chef Salad Kabobs

Iceberg lettuce
Cherry tomatoes
Mini English cucumbers
Hard boiled eggs
Wooden skewers
Salad dressing

Chop all ingredients to bite size pieces, about the size of the cherry tomatoes. Pierce ingredients onto wooden skewers in any way you want. Serve with favorite salad dressing for dipping. Enjoy!

Tips: These are the ingredients that we like to use at my house, be creative and omit anything and add your family’s favorites as well! A couple other suggestions would be avocados and bell peppers.

Thursday, July 18, 2013

Texas Caviar

1 can Pinto beans
1 can black-eyed peas
1 small can chopped green chilies
1 small jar chopped pimentos
1 ½ cups frozen white sho-peg corn
1 cup chopped green pepper
1 cup chopped celery
½ cup chopped onion

1 cup canola oil
½ cup apple cider vinegar
½ cup sugar
½ teaspoon salt
¼ teaspoon black pepper

Drain and rinse the pinto beans and black-eyed peas in a colander. Add the can of green chilies pimentos, and frozen corn. Let them drain for several hours. Combine all dressing ingredients in a small sauce pan. Heat until the sugar is completely dissolved, cool. Once ready place the drained vegetables to a large bowl, add the rest of the vegetables, and mix well. Add the dressing and stir to coat. Refrigerate overnight, or at least several hours, the longer it sits the better it will be. When ready to serve drain if too juicy, leaving some juice. Serve with tortilla chips. Enjoy!

Friday, July 5, 2013

Orange Cranberry Bread

4 cups flour
1 ½ cups sugar
1 teaspoon baking soda
3 teaspoons baking powder
1 ½ teaspoons salt
¼ cup cold butter, cut into small chunks
1 cup orange juice
1 tablespoon orange zest
1 egg, beaten
1 cup chopped dried cranberries

Preheat oven to 350 degrees. In a large bowl combine the flour, baking soda, baking powder, and salt. Cut the cold butter into the dry ingredients (using two butter knifes or a pastry blender). Add orange juice, zest, and beaten egg, mix until just combined. Gently fold in chopped cranberries. Pour batter evenly into, 2 large or 6 small, greased loaf pans. Bake 55-70 minutes for large or 45-60 minutes for small, or until a toothpick inserted into the center of the loafs comes out clean. Remove from the oven, cool for ten minutes, remove the bread from the pans and place on cooling rack to cool completely. Enjoy!

Tips: Extra loafs can be frozen for up to a month.

Wednesday, July 3, 2013

Fruit Pizza

1 cup shortening
1 ½ cups sugar
4 eggs
2 teaspoons vanilla
½ cup butter milk
1 teaspoon baking soda
1 teaspoon salt
5 cups flour

2 (8oz) packages cream cheese, softened
½ cup sour cream
¼ cup fresh lemon juice
1 teaspoon lemon zest
2 cups powdered sugar

Preheat oven to 350 degrees.  In a large bowl combine shortening, sugar, eggs, vanilla, and buttermilk, mix well using an electric mixer (or a kitchen aid). Add in remaining dry ingredients and mix well. Press dough into a greased 15x10 jelly roll pan. Bake for 15-20 minutes, or until firm and just starting to brown. Cool completely. In a medium bowl, combine all frosting ingredients and mix well. Spread evenly over cooled cookie. Top with your favorite fruits. I use mandarin oranges, strawberries, kiwis, pineapple tidbits, and blueberries. Enjoy!