Blueberry Peach Muffins



3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
3 eggs
1 cup milk
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter


Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.

In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.

Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.


Stuffed Cabbage


1 large head cabbage
1 1/2 lb of beef/pork/veal combo or "meatloaf mix" 
1/4 cup plain bread crumbs
3 Tablespoons minced or grated onion
3 Tablespoons small diced carrots 
1/2 cup cooked rice
28 oz can crushed tomatoes with 3 TBS red wine vinegar mixed in
(also can combine with diced tomatoes) 
1 large egg
1/4 teaspoon Dill
Fresh grated Nutmeg
Salt and Pepper to taste
Extra Virgin Olive Oil
1 tsp sugar

 Dig deeply all around the stem to the core to separate it and make it easy to peel off the leaves. Place the head of cabbage stem down in a large pot over high heat and add water 1/2 way up, top with lid. Boil cabbage for 10 minutes, or until it is soft. Drain and allow to cool.  

Saute the carrots and onions for about 10 mins in some olive oil. 

In a separate large bowl, combine the beef mix, rice, 3 Tablespoons of the crushed tomatoes, fennel seeds, grated onion and carrots, the spices and the egg, mix well. 

In a bowl, mix together the tomatoes, vinegar and sugar. 

Peel each layer off and with a knife, cut out the thick stem of cabbage. Place a handful of meat into the lower center of the leaf. Fold over the two sides and roll upwards toward the thinner part of the leaf, while tucking in the sides of the leaf to keep meat mixture inside.

 Drizzle some olive oil and half of the tomato sauce mixture at the bottom of the bake dish or slow cooker, spread it around evenly. Place the rolled cabbages in a single layer and top with the rest of the sauce. Sprinkle with a little black pepper and Dill.  

Bake at 375 degrees about 45 minutes or until meat is cooked through. In a slow cooker on low for 5-6 hours or high for 3-4.
I also did it in a large covered saute pan on the stove. Cooked on medium for at least an hour. Let simmer until it's cooked, then reduce to warm until served. 


Party Punch

Recipe from:  AllRecipes.com

This punch is easy to make, and is great for parties of all kinds. Strawberry sherbet, fruit punch and lemon-lime soda."


1/2 gallon strawberry sherbet
2 (64 fluid ounce) bottles fruit punch 1 (2 liter) bottle lemon-lime flavored
carbonated beverage, chilled


1. Place sherbet in punch bowl. Pour in fruit punch and lemon-lime soda

Chicken Asparagus Roll-ups

Recipe from: AllRecipes.com


1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 lemon, juiced and zested
2 teaspoons dried tarragon
1 teaspoon ground black pepper 1/2 teaspoon salt
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast
4 slices provolone cheese
1 cup panko bread crumbs


Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.

Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.

Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating

Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

Strawberry Shortcake Cookies

Recipe from: MarthaStewart.com


Makes about 3 dozen.
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling


Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Lobster Bisque


4 tablespoons unsalted butter
1 medium white onion, grated
4 tablespoons all-purpose flour
1 cup half-and-half
1 cup chicken stock or broth
1 pound cooked, cut-up lobster meat (reserve some for garnish)
1/8 teaspoon cayenne pepper plus more for garnish
1 cup heavy cream
¼ cup dry or cream sherry
Nutmeg for garnish


In a large skillet over medium heat, melt butter and add onion.

Sauté onion about 3 minutes, until it begins to turn translucent.

Add flour; stir and cook until mixture turns medium brown and has a nutty aroma.

Add half-and-half, continuing to stir with a whisk. Increase heat to medium-high.

Add stock and continue whisking till mixture comes to a boil.

Slowly add lobster meat, reserving some for garnish, and cayenne pepper.

Reduce heat to medium and whisk 3 more minutes.

Remove from heat; add heavy cream and sherry.

To serve, dash with nutmeg and cayenne; garnish with additional lobster meat.

This recipe for lobster bisque serves 12 as an appetizer.

Hazelnut-Espresso Cookies

Recipe from: MarthaStewart.com

Makes 36

2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
3 tablespoons instant espresso powder
2 cups (about 10 ounces) hazelnuts, skins removed, coarsely chopped


Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.

With mixer on low speed, beat in flour mixture until incorporated. With a rubber spatula or wooden spoon, mix in hazelnuts.

Drop heaping tablespoons of dough onto three baking sheets, 1 1/2 inches apart. Bake, first two sheets together, until golden, about 12 minutes, rotating sheets front to back and from top to bottom halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes; transfer to a wire rack to cool completely. Serve, or store in an airtight container up to 3 days

Corn Muffins by Alice Waters

Recipe from: MarthaStewart.com


Makes 12
2 tablespoons unsalted butter, melted, plus more, room temperature, for muffin tins and serving
1 1/2 cups white cornmeal, finely ground
3/4 teaspoon baking soda
1 teaspoon coarse salt
2 eggs, lightly beaten
2 1/4 to 2 1/2 cups buttermilk
Sorghum molasses or honey, for serving


Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.

In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup buttermilk.

Pour batter into prepared muffin tin and transfer to oven. Bake until golden brown, 12 to 20 minutes. Immediately turn muffins out onto a wire rack to cool slightly.

Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.

Phyllo-wrapped Halibut Fillets with Lemon Scallion Sauce

Recipe from: AllRecipes.com

"The flaky phyllo crust keeps the halibut moist and delicious in this surprisingly simple, yet elegant recipe."


2 tablespoons melted butter
4 sheets phyllo dough
2 (5 ounce) halibut fillets
salt and pepper to taste 2 teaspoons chopped fresh dill
3 tablespoons lemon juice
1/2 cup whipping cream
2 green onions, finely chopped


Preheat oven to 425 degrees F (220 degrees C).

Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter
it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.

Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.

Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.

Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.


Scallop and Snap Pea Stir Fry

Recipe from MarthaStewart.com


Serves 4
1 tablespoon olive oil
1 pound small sea scallops, side muscle removed
Coarse salt
1 small onion, halved and sliced 1/4 inch thick
1 tablespoon grated peeled fresh ginger
1/2 pound sugar snap peas, trimmed
2 tablespoons fresh lime juice
1/2 teaspoon Asian garlic-chili sauce
1/2 cup loosely packed fresh cilantro leaves


In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.

Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.

Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.

Buffalo Chicken Burgers with Blue Cheese Dressing

Recipe from: AllRecipes.com


1/4 cup light sour cream
1/4 cup reduced fat blue cheese
1/4 teaspoon Worcestershire sauce
1 1/2 pounds ground chicken
1/4 cup hot pepper sauce
1/2 teaspoon celery salt (optional) 1/4 teaspoon poultry seasoning
1/2 teaspoon paprika
1 pinch cayenne pepper, or to taste
1 tablespoon hot pepper sauce
4 Kaiser rolls, split
4 leaves iceberg lettuce
1/2 cup diced celery


1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.
2. Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
3. Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich

Chicken with Artichokes and Angel Hair

Serves 4.

Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter
8 ounces angel-hair pasta
1/2 cup parsley leaves


Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.

Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.


Raspberry Ice Tea

Recipe from: BettyCrocker.com


4 quarts water
1-1/2 cups sugar
1 package (12 ounces) frozen unsweetened raspberries
10 individual tea bags
1/4 cup lemon juice


In a large kettle or Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags.

Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice.

Yield: 16 servings (4 quarts).

Nutritional Analysis: 1 cup equals 83 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 21 g carbohydrate, 1 g fiber, trace protein.

Tina’s Polenta with Eggplant Marinade


Instant Polenta (follow directions on box)
1 eggplant
Garlic cloves, whole
Pasta sauce
Salt and pepper


Spread cooked Polenta out on a tray with non-stick cook spray. Smooth it out and refrigerate at least 1 hour.

Cut eggplant into cubes and boil with the garlic cloves until soft.

Drain well then add salt and pepper and olive oil then add in gravy, which had lots of flavor.

Cut polenta in squares or triangles, spoon the eggplant marindae on top.

Place left over marinade in a mason jar to have handy when ever. My boys love it on Bruschetta toast.. So easy!

Grilled Chili-Lime Chicken

Recipe from: BettyCrocker.com


2 1/4 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)

Total Time: 25 min


To make marinade, in shallow glass or plastic dish, or reusable food-storage plastic bag, mix all ingredients except chicken.

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Lesley’s Spinach and Feta Pie (Spanakotyropita)


Phyllo pastry dough
1 clove garlic, crushed
1 finely chopped onion
225 g (8oz) Fresh Spinach
75g (½ cup) crumbled feta
1 egg, beaten
Salt and pepper
Few TBS melted butter


Line a lasagna dish with a couple of sheets of phyllo pastry dough making sure they came well up the sides of the dish.

The filling is made from 1 clove garlic, cruhed and fried with a finely chopped onion. Remove from heat and stir through 225g fresh spinach until wilted. Add 75g crumbled feta and a beaten egg. Season with salt and pepper.

Put the filling on the filo and scrunch up the excess pastry to cover the top - use a couple of extra scrunched filo sheets to cove rthe top of the pie if needed.

Brush with butter and put in the over at 220 degrees C for about 20 mins (until browned).

I served it hot with salad, new potatoes and mayonnaise.

Raspberry Topped Lemon Pie

Recipe from: EagleBrand.com


3 large egg yolks
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup lemon juice
1 (6 oz.) prepared graham cracker pie crust
1 (10 oz.) package frozen raspberries, thawed
1 tablespoon cornstarch
Frozen whipped topping


HEAT oven to 325ºF. Beat egg yolks and sweetened condensed milk until well blended in large bowl with electric mixer. Stir in lemon juice. Pour into crust.

BAKE 30 minutes.

COMBINE raspberries and cornstarch; cook and stir until mixture thickens and is clear. Spoon on top of pie.

CHILL at least 4 hours. Top with whipped topping. Garnish as desired.

Lemony Orzo with Parmesan and Basil


3 tablespoons butter
2 cups uncooked orzo pasta
2 14oz cans chicken broth
3/4 cup grated Parmesan cheese
½ cup chopped fresh basil
salt and pepper to taste
1 TBS Olive Oil
Juice of ½ Lemon


Heat the oil in a heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.

Stir in chicken broth and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. (if too much liquid drain off).

Mix in butter, then add lemon juice, parmesan cheese and basil. Season with salt and pepper to taste. Garnish with basil sprigs.


Chicken with Artichoke Hearts

Recipe from: MarthaStewart.com


Serves 4
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
Coarse salt and ground pepper
4 cloves garlic, minced
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1/4 teaspoon crushed red pepper
1/4 cup red-wine vinegar
1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
1 package (10 ounces) frozen artichoke hearts, thawed and halved
4 ounces feta cheese, crumbled
Heat oil in a large skillet over high heat. Season chicken with salt and pepper; add to skillet, and brown on all sides, about 10 minutes.

Reduce heat to medium; add garlic, oregano, and crushed red pepper to skillet. Cook, stirring constantly, until fragrant, 1 to 2 minutes. Add vinegar; cook, scraping up browned bits from bottom of skillet with a wooden spoon, until liquid has evaporated, 1 to 2 minutes.

Add 2 cups water to skillet, and simmer over medium heat 10 minutes. Add bell pepper and artichoke hearts; simmer until chicken is tender and liquid has thickened, 5 to 10 minutes. Remove from heat. Stir in feta cheese, season with salt and pepper as desired, and serve.


Marinated Grilled London Broil


1 ½ tablespoons Dijon Mustard
1 TBS Honey
4 TBS Balsamic vinegar
4 TBS Extra Virgin olive oil
1 ½ tablespoon fresh lemon juice
1 ½ teaspoon Worcestershire sauce
1 teaspoon Tarragon
1 teaspoon Herbes de Provence
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Black pepper
½ tsp salt
1 ½ lbs London Broil or steak of your choice


Whisk together all the ingredients. Pour into a large Ziploc bag and add the steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours. Preheat grill for medium-high heat and lightly oil grate. Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired doneness.