I don't know what gets into me this time of year.  But, I can tell you the last place I want to be is in the kitchen.  Don't get me wrong, I still enjoy cooking as much as I enjoy a good home cooked meal, but spring is in the air - and all I want to do is reorganize- throw something in the crock pot and get back to the task at hand.

The other day my son asked me, "Why aren't there any leftovers anymore?"  This is the kid that only enjoys the comfort foods of home.  Not a sandwich man at all.  Well, spring has sprung buddy, and I want to throw on those recipes that are 30-minute specials!

But while shopping at Winn-Dixie the other day I noticed lovely Boston Butts for only $1.49 a pound! Finally a recipe that will offer a stream of leftovers - at least for the following day.  

1 tab. smoked paprika
1 tab. Lowery's garlic salt
2 tab. brown sugar
1 tsp. salt
1/2 tsp. pepper
4-5 lb. Boston butt
BBQ sauce

In a small bowl, combine all seasonings and mix well.  Rub mixture onto meat.  Pot pork butt in crock pot and cook on high for 4 hours.  Then reduce to low setting for 4 more hours until meat begins to fall apart.  Serve with BBQ sauce.

My son loves a rich sauce.  Me, on the other hand, enjoy a lighter sauce with more cubed tomato chunks and veggies.  So, for years here I've been posting my favorite sauces on this blog thinking just about everyone out there must feel the same way I do.

The other night I tried this new version on an old dinner staple.  After the first bite, my son turns to me and says, "Keep this one.  This is really good.  Can you make it this way from now on?"  

"NO!" I'm thinking, and all of a sudden memories flood back to my childhood.  You see, my mother made this same type of sauce.  Mostly paste went into her cauldron along with lots of different types of meat.  It was never my favorite.  But, a few years back my mother made this long ago once-a-week-fare for a family dinner. My son took one bite and was in love.  "Why don't you make it Grandma's way?"  

So I humbly share with you the "richer" sauce recipe for those of you out there that like a sauce that sticks to your ribs.  

1 slice of American bread, torn
1/4 cup of milk
1 large egg, beaten
1 lb. lean ground beef
1/4 cup Parmesan cheese
1 cup minced onion, divided
1 tsp. minced garlic, divided
1 1/2 tsp. oregano, divided
1 tsp. salt
1/4 tsp. pepper
1 can tomato paste
2 cans (15 oz) tomato sauce
1 1/2 cups water

In bowl place bread, milk, egg and mix until it forms a paste.  Add ground beef, 1/2 cup onion, 1 tsp. garlic, 3/4 tsp. oregano, salt, and pepper. Until just combined. Form into about 15 meatballs.  

In crock pot add, paste, tomato sauce, water, remaining onion, garlic, and oregano.  Add a bit more salt and pepper to taste.  

Drop meatballs directly into crock pot.  The flavor will be utterly amazing and will have little fat if your using the lean ground beef.

Here's a great mac and cheese recipe that you can place into the crock pot and set it and forget it.  It is more of a full-bodied recipe chock full of cheesy flavor.  Eggs added to this type of recipe give it more of a diner flare with that rich custard-type filling. 

Best of all, there is no need to precook noodles!

1 8 oz. package of shredded Italian three-cheese blend
1 8 oz package of shredded sharp Cheddar cheese
1 large eggs, beaten
1 12 oz. can of evaporated milk
1 1/2 cups of milk
1 tsp. salt
3/4 tsp. ground mustard
1/3 tsp. red pepper
1/2 tsp. black pepper
8 oz small shell pasta (about 2 1/4 cups)

Combine cheeses in one bowl.

Whisk eggs and next 6 ingredients in a larger bowl. Stir in pasta.  Add 3 cups of combined cheeses. Pour mixture in crock pot.

Top with remaining cheese.  Cook on LOW 4 hours.

Here's a wonderful, easy recipe reminiscent of the Paris' countryside.  Something you'd smell wafting in through white curtains curtailing in a slight breeze.

By marinating the bird, you allow a bit of tenderizing while infusing a delicious combination of flavors once cooked. 


3 quarts of water
1 tab. salt
1 (3-4 lb.) whole chicken, halved
2 tab. margarine, softened 
1 tab. lemon pepper
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 med. onion, coarsely chopped
1 lemon quartered
2 garlic cloves, halved
1 cup chicken broth

Combine water and salt in large bowl, add chicken.  Cover and chill 8 hours.

Drain chicken.  Spread softened margarine evenly over chicken skin.  Sprinkle with lemon pepper and salt/pepper to taste.

Place chicken halves in slow cooker top with rest of ingredients.  Pour broth over all.  Set on HIGH 3 1/2 hours or until done.

What a scrumptious treat to add to your Saint Patrick's Day dinner.  With all that special care you take in ensuring your family has a blessed day, why not end it with a delicious treat? 

And during all that indulgence, why not take a moment and share the true beginnings of what brought Saint Patrick's Day upon us.  

1 package white cake mix (regular size)
2 packages (3 ounces each) lime gelatin
1 cup boiling water
1/2 cup cold water
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Green sprinkles


Prepare and bake cake according to package directions, using a greased 13x9-in. baking dish. Cool on a wire rack 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.

With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate.

In a large bowl, whisk milk and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving.

Just as the weather begins to warm up, and spring is in the air, it's not time to put away those crock pots yet!  Now is the time to get a few things done around the house in spring tidying mode, and set a pot of delicious, wholesome goodness to be ravished when all your duties are complete.

Get done all those things you've been putting aside until the cold weather lifts, and set your family up for a nutritious, low-maintenance meal in the meantime.

6 large russet potatoes, peeled and cubed 1 inch  
1 large onion, chopped
3 (14 oz) can chicken broth
1 garlic clove, minced
2 tab. butter
2 1/2 tsp. salt
1 1/4 tsp. pepper
1 cup 1/2 and 1/2
1 cup cheddar cheese, shredded

Optional:
3 tab. chives
1 8 oz. container of sour cream
1/2 cup Real Bacon Bits

Combine first 6 ingredients in slow cooker.

Cook on high for 4 hours or low for 8 hours until potatoes are tender.

Mash potato soup with potato masher.  Allow for bits and cubes.  Add 1/2 and 1/2, and cheese.  Stir well.

​Top with optional ingredients before serving.

Spring is almost upon us and the fruit of its bounty is beginning to line the shelves.  Best of all, zucchini can be found on average for 99 cents a pound.  You can get a good amount for under a couple of bucks to make this delicious side dish.

There is something about that mixture of breadcrumbs and Parmesan cheese that takes these chips over the top.  You won't be able to stop with just one. 

For those on a gluten-free diet just change out the breadcrumbs for almond flour.

2 medium zucchini
1 tab. salt
1/2 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 large egg, beaten
Cooking spray

Slice zucchini into thin disks. Toss zucchini with the salt and let drain in a colander for 30 minutes.  Pat dry with a paper towel.

In a bowl combine bread crumbs, Parmesan cheese, and salt and pepper.​

In another bowl place beaten egg.

Dip zucchini in egg then dredge each side with breadcrumbs to coat thoroughly.  Spray with cooking oil.

Place slices in the basket of the air fryer and make sure edges don't overlap.  Fry at 400 degrees for about 8 minutes.  

With sales on St. Louis ribs gracing the shelves lately, it's a no-brainer to stock your freezer a bit tighter as these sales ensue.  Recent prices at Winn Dixie and Publix show rib sales at only $1.69 a pound.  Yep, that's right you can pick up a slab of ribs for $6-$10 dollars.  

But knowing how delightful these morsels are, taking the time and prep to produce a decent fare can be daunting especially during the work week.  

Well, look no further! Here's a great recipe that can have dinner on the table in less than 30 min.  Not only that, but these are by far the best ribs I've eaten for this type of cut.  They are moist, tender, and full of flavor.

Rub
1 tab. chili powder
1 tab. cumin
1 tsp. garlic powder
1 tsp. ground mustard
1 tab. salt
1 tsp. fresh ground pepper
1 tab. brown sugar

Ribs
1 rack of ribs, rinsed and sliced
1/2 cup red wine vinegar

In a bowl combine all RUB ingredients and stir well.

Make sure ribs are patted dry before slicing through.  Place in a large bowl.  Pour red wine vinegar over them.  Let sit 20 min. and drain.

Add the rub seasoning and toss until ribs are coated well.

Stand ribs in basket and air fry at 360 degrees for 30 minutes.  Check it half way through to see if ribs need to be turned. 

Many years ago when first entering Florida, my family enjoyed stumbling upon local diners that catered to 99 cent breakfasts.  I know you're thinking, "What age was that in?"

But a long long time ago there were signs all over stating "99 cent breakfast" in facilities located in out-of-the way strip malls.  You could get 2 eggs, grits, and toast any way you like'em. That included a stout cup of coffee.

One glorious sunny day we stumbled into this hole-in-a-wall with a tempting display of homemade pies behind glass doors.  We decided to split a piece of peanut butter pie.  And ever since this discovery, I have been en-route to find this pie recipe.  

It was light, delicate an absolute sublime accommodation to an ever slightly breakfast.  My taste-buds had never merged with such a creamy delight.  i have been perusing it ever since and finally came upon an old family heirloom I'm including below.  Enjoy, my friends.

For the Crust:
1/4 c sugar
1/2 cup margarine, melted
1 1/2 cups crushed chocolate cookie crumbs

For the Filling:
1 cup cream cheese
1 cup creamy peanut butter
1 cup sugar
1 tab. butter
1 tsp. vanilla
1 cup heavy whipping cream, whipped

Mix crust ingredients by hand and press into pie plate.  Bake at 375 degrees for 10 minutes.  Allow to cool completely.

In a bowl blend cream cheese, peanut butter, sugar, butter, and vanilla until creamy.  Fold in whipped cream gently.  Pour into prepared pie crust.

Garnish with peanut butter cups, chocolate chips, or shaved chocolate.  Chill for 4 to 6 hours before serving. 

If you're in love with a good piece of Baklava when it's available at festivals, then this may be an ideal recipe to make at home on short notice.

Quick and thrifty, you can make these delights in about the ordinary time it takes to make your basic cookie.  

This recipe got the thumbs up from my youngest Baklava enthusiast in the household. 

​ 1 cup sugar
1/2 cup butter, softened
2 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

TOPPING:
3 tablespoons sugar
2 teaspoons ground cinnamon
1/2 cup honey
3/4 cup chopped walnuts

In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes.
​
Preheat oven to 375°. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-in. balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.