Mango Lassi Smoothie


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Lassi is a very common drink served with meals in India and is my favorite smoothie recipe!


  • 1/2 cup Silkie Coconut milk
  • 1/2 cup plain yogurt
  • 3 Tbs honey
  • 1/2 tsp ground cardamom
  • 1 large mango, chopped & frozen

Blend all, adding frozen mango chunks slowly until reaching desired consistency.  If you do not want to wait for a mango to freeze, add a few cubes of ice instead.


Sunny Smoothie



The name fits perfectly!

  • 1 mango
  • 1 cup Greek Gods vanilla yogurt
  • 1 cup orange juice
  • 1 banana, sliced & frozen

Blend all ingredients until smooth, lastly adding banana one piece at a timeuntil as thick as you prefer.

Berry Banana Coconut Smoothie



(My husband’s favorite)

  • 1-1/2 cups of berries (mixed or not)
  • 1 cup Silkie Coconut Milk
  • 1/3 tsp cinammon
  • 4 Tbs honey
  • 1 cup Greek Gods plain yogurt
  • 1/2 – 1 sliced banana, FROZEN

Blend all in a blender, Magic Bullet, Ninja or other smoothie maker, lastly adding banana one piece at a time until reaching the thickness you prefer.  If you don’t have frozen banana, you can add a few cubes of ice instead.

Silky Buttermilk Pancakes




We love the crispy edges on this pancake!  If you want to serve really impressive pancakes, use sifted cake flour in place of all purpose flour.


  • 1 cup pre-sifted all purpose flour
  • 1 tsp sugar
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup buttermilk
  • 2 Tbs unsalted butter, melted
  • two bowls

In one bowl, add 1 cup of pre-sifted flour.  Sift together dry ingredients.  Then sift again.  Put back in sifter and set aside.

With processsor, beat egg until light.  Beat in buttermilk.  Beat in melted butter. Pour into 2nd bowl.

Using the sifter, dust top of liquids with dry mix.  Alternate between stirring and dusting, being careful to stir in the flour mixture until just barely mixed.  It should be lumpy.

Heat griddle over medium-low for at least 10 minutes.

Spoon on batter and cook until bubbles are mostly popped, and the edges look slightly dry. Flip and cook the same amount of time on the other side.

Serve immediately.

Creme Brulee French Toast Casserole




This has a delicious, light creamy orange flavoring to it.  If you enjoy rich sweetness, you can double the brown sugar.  It is my husband’s favorite breakfast!


  • 1/2 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 6 (1-inch thick) slices French bread broken apart
  • 5 eggs
  • 1 cup half-and-half cream
  • 1 orange juiced and 2-3 tsp orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in microwave. Mix in brown sugar stirring until sugar is dissolved. Pour into a 9×13 inch baking dish.
  3. Break bread slices into large pieces and put in large bowl. In a small bowl, whisk together eggs, half and half, vanilla extract, orange juice & zest, corn syrup, and salt. Pour over the bread. Let soak at least 15 minutes.
  4. Spoon mixture evenly over brown sugar/butter mix. Sprinkle a little brown sugar over top and bake uncovered 40 minutes in preheated oven, until puffed and lightly browned.


Tangy Meat Balls


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  • 2 eggs lightly beaten
  • 2/3 cup bread or cracker crumbs
  • 1/4 cup diced onion
  • 1 pound ground, lean beef
  • 1 pound ground sausage, spicy
  • 1/2 teaspoon each: salt, pepper, chili powder, garlic

For Sauce

  • 1-1/2 cups ketchup
  • 1/3 cups Brown sugar
  • 4 Tbsp each: soy sauce, vinegar


  1. Mix meats with crumbs, onion, and seasonings. For large meatballs, use 1/4 cup measures to form meatballs and bake at 400° for 45 minutes. For smaller meatballs, use small cookie scoop or rounded teaspoon to form meatballs and bake 25 minutes.
  2. In medium size pot (6 qt), mix ketchup, sugar, vinegar, and soy sauce over medium. When bubbly, turn heart to low simmer and summer, stirring occasionally for 20 minutes.
  3. When meatballs are done, move to pot of sauce. Stir gently to coat balls with sauce.
  4. Serve hot alone or over pasta or rice.


Use a rolling pin to crush any leftover/broken crackers or chips and store in sealed bag or container. These crumbs are useable in any recipe calling for bread or cracker crumbs, including ‘Panko Bread Crumbs’.

The sauce can also be used as a tangy bar-b-q sauce on other dishes.

Hearty Mexican Cornbread


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  • 1/4 up to 1 whole  onion, chopped
  • 1/4 up to 1 whole  bell pepper, chopped
  • 1/4 up to 1 whole  jalopena pepper, chopped
  • 2 large eggs
  • 1 can cream corn
  • 2 pkg cornbread mix (sugar free)
  • 1/2 up to 1 cup  cheddar cheese, grated
  • 1 lb. ground sausage cooked and drained (try not to overcook)


  1. Preheat oven to 400°
  2. Mix all ingredients
  3. Pour into HOT, greased skillet
  4. Place a sheet of tin foil loosely over top
  5. Bake until done (about 50 minutes)

Cabbage Rolls


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1 medium size head cabbage
1/2 lb Owens hot sausage
1 lb ground beef
1 onion, chopped
1 cup rice
1 can stewed, diced tomatoes
1 can tomato sauce
2 small cloves garlic
salt and pepper

1) Remove whole, large outer leaves of cabbage and boil until pliable (20-30 minutes)
2) Mix beef, sausage, rice, onions, seasonings, 1/2 can tomatos, and 1/2 can tomato sauce
3) When cabbage leaves are cool, spoon beef mixture in center of leaf, roll and fold ends (like tamales) secure with toothpick
4) Layer in pot; add remainder of tomatoes and tomato sauce
5) Cover and cook slowly, about 1 hour. *

Makes about 1 dozen rolls

* (Can also cook in pressure cooker 15 minutes)

Wild Rice Broccoli Chicken Casserole


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Total time: 55 min
Prep time: 15 min
6 ozs grain (long, wild rice blend)
1/2 cup onion (chopped)
1/2 cup celery (cut into pieces)
10 ozs broccoli (frozen chopped)
2 tbsps butter
1/2 cup blended, grated cheeses
10-3/4 ozs cream of mushroom soup
1/4 cup slivered almonds
1/2 cup sour cream
1/3 cup white wine or worcestershire *
2 cups chicken (cooked, chopped) *
1)    Cook rice mix.
2)    Cook onion and celery in butter until tender.
3)    Stir in soup, sour cream, and wine.
4)    Stir in chicken and cooked rice.
5)    Turn into casserole or baking dish.
6)    Bake uncovered in 350 degree oven for 35-40 minutes.
* Optional ingredient

Coleslaw Pre-mix


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Yield: 4-1/2 cups Pre-mix

Coleslaw Pre-mix Ingredients

3 cups sugar
6 tablespoons dry mustard
6 tablespoons white pepper
3 tsp salt
1-1/2 tsp garlic powder
1-1/2 tsp celery seeds (optional)

To make Coleslaw, add exactly 3/4 cup of Coleslaw Pre-mix to these four ingredients:

1) 10 cups shredded cabbage
2) 1/4 cup grated carrot
3) 2 cups Miracle Whip salad dressing
4) 2 tablespoons prepared horseradish (I would start with 1 tsp and more add to taste.)

Bourbon Chicken


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4 tablespoons olive oil
3 pounds skinless, boneless chicken breast halves – cut into 1 inch pieces
1 cup water
1 cup packed light brown sugar
3/4 cup apple-grape-cherry juice
2/3 cup soy sauce
1/4 cup ketchup
1/4 cup peach-flavored bourbon liqueur (such as Southern Comfort ®)
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 tablespoon dried minced onion
3/4 teaspoon crushed red pepper flakes, or to taste
1/2 teaspoon ground ginger
1/4 cup apple-grape-cherry juice
2 tablespoons cornstarch

1. Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.

2. In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

3. Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.

4. Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.