Who says you can't eat elegant on a limited budget?  This recipe features your delicious white fish on sale in a french ensemble.  With a few pennies to the dollar you can have this exquisite treat.  

But first run down to your local Dollar Tree and pick up some parchment paper.  This allows all those delicious flavors to steam and mingle.  

1-1/2 pounds white fish fillets, cut into 4 portions
4 tablespoons dry white wine
2 teaspoons snipped fresh dill or 1 teaspoon dill weed
1 teaspoon grated lemon zest
1/2 cup julienned carrot
1/2 cup julienned zucchini
4 tablespoons slivered almonds, toasted
4 tablespoons butter


Preheat oven to 375°. Place each fillet on a piece of heavy-duty foil or parchment paper (about 12 in. square) . Drizzle fillets with wine; sprinkle with dill and lemon zest. Top with carrot, zucchini and almonds; dot with butter. Fold foil or parchment around fish, sealing tightly.

Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open foil carefully to allow steam to escape.

I have come upon the most delicious recipe in my recipe archive.  There are so many newer versions, but nothing comes close to the good ol' fashioned molasses cookie.

1/2 cup shortening
1/2 cup boiling water
1 tab. sugar
1 cup molasses
1 tsp. cider vinegar
1/4 tsp. ginger
1 tsp. cinnamon
1 pinch of salt
3 cups flour
2 tsp. baking soda
1 egg

Preheat oven to 400 degrees.

Combine shortening and boiling water.  Stir in Sugar, molasses, vinegar, and spices.  Add flour and baking soda.  

Break egg into mixture and blend. 

Drop small spoonfuls of dough onto greased cookie sheets, and bake for 5-6 minutes.

This is an amazing recipe that can be produced in an air fryer with terrific results.  This would be especially perfect for a delightful Valentine's day dinner.  Pair it with some Air Fryer French Fries and the Homemade Fudge Sauce for ice cream sundae dessert, and you're all set!

What makes it perfect is you can use some of that garlic chili sauce you used in a recent recipe I posted.  I am beginning to have a hankering for that stuff.  I have noticed that jar on my local grocery store shelve, but it seemed just too smokin' hot from my view.  But in reality it really isn't.  It adds just a bit of zing and flavor to wing recipe.  

I decided to try this recipe when Winn Dixie had wings on sale for $5.99 a bag.

2 1/2 lb. chicken wings
3/4 cup pancake syrup
2 tab. chili garlic sauce
1 small onion, diced
2 tab. mustard
2 tsp. Worcestersire sauce

Cut off wing tips and cut in half if not already done so.

Combine the rest of ingredients in a bag and shake.  Add wings. 

Refrigerate 8 hours.

Place in air fryer on "chicken" and cook according to manufactures specifications.  Turn mid way through cooking time so wings don't blacken.  But, a few blacken areas isn't going to hurt none.  

I don't know about you guys, but I've stopped buying prepared hot fudge sauce even when that 1/2 gallon of ice cream is on sale.  Gosh! Those teeny tiny jars are almost $3 now!  Oh, the good ol' store bought is still under $2, but who wants that for a GREAT ice cream sundae? Not I!

Here's a recipe I put together instead from time to time.  It makes a decent quantity for a lot less dinero.  And, you can make those fabulous ice cream sundaes when finances allow.

1 c sugar
1/4 c cocoa
1 tab. butter
5 oz. can of evaporated milk
1/2 tsp. vanilla

Combine sugar and cocoa in saucepan until warm.  This is tricky because it can burn easily.  

When it gets a bit hotter, but not melting, add butter.  Stir. Add evaporated milk.

Let mixture boil for 1 minute.  Be sure to stir frequently.

Remove from heat and stir in vanilla.  Serve immediately.  

Here's a wonderful treat whenever you can get one of those pork loins on sale.  If you shop at BJ's you can grab one for only $1.69 a pd.  To top that off, there was a $5 coupon available upon the total cost.

I purchased a huge pork loin for only $11.  I will get many meals out of this which includes a roast, chops, and stew meat.  It is always best to purchase in quantity when the opportunity arises.

Give this one a shot.  You won't be sorry as the herb crust makes a delightful accompaniment.

3 lb. pork tenderloin
1/4 cup olive oil
1/4 cup plain breadcrumbs
1 clove of garlic
1 tsp. herbs De Provence
1 tsp. lemon zest

Place loin on lined baking sheet.  Drizzle with 1 tab. of olive oil and rub in generously.  Combine remaining ingredients and rub into meat again.

Roast pork at 375 degrees for 50 - 60 minutes or until internal temperature reaches 160 degrees.  Cool 10 minutes before slicing.   

My son late Thursday night asked, "Where'd you put that Chili Dog recipe? You haven't made that one for a while."

I jumped right on to my search bar here and typed it in. "Here it is!"

"Does it have beans?  I want to try beans this time," he exclaimed.  

So I dug a bit deeper in the paper files and found a recipe I hadn't made since my older son was younger.  I just had to share it with you.

This was made last night, and it will be a keeper for sure in the upcoming years. It was one of the most amazing, rib-filling recipe you're ever going to find.

8  Franks
8 Hot Dog Buns
Yellow mustard
1 cup chopped yellow onion
2 cups grated Cheddar cheese
1/2 tsp. hot sauce
1 pound ground beef
1 tablespoon vegetable oil
1/2 sweet yellow onion, chopped
1/2 red bell pepper, chopped
1 (14.5 oz) can tomato sauce
1 tablespoon chili powder
2 teaspoons garlic granules
2 teaspoons paprika
Salt and pepper to taste ​
1 (16 oz) pinto beans, drained and rinsed 

To make chili, brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat.Add onion and red bell pepper, stirring well. Add tomato sauce, beans, and seasonings, stirring well.

Allow mixture to bubble for about 10 minutes, then reduce heat to simmer and cook at least 30 minutes.

To make hot dogs, cook on your grill or on a grill pan until just seared on the outside.

Swipe each bun with mustard, add hot dog, top with chili as desired, followed by grated cheese, onion.

If you'd like the cheese all melty, place chili dogs on a foil-lined cookie sheet and run under a hot broiler for 2 to 3 minutes or until cheese bubbles.

Do you remember when you were a kid and mom's potatoes came out of the oven with a crunchy crust and a pillowy inside that burst with velvety goodness?  That was pre-microwave age.  

You'd grab one of those potatoes and slab on the butter, sour cream, and bacon bits. Those potatoes were so good they could be eaten alone.  In fact, when times were tough, mom may have put an array of toppings on the table and that dinner would stand alone with a salad.

If you haven't tossed potatoes into your air fryer, you are in for a real treat.  Once this recipe is given a whirl you'll no longer nuke your potatoes any longer. 

• 4 medium Russet potatoes scrubbed clean and dried
• 2 teaspoons olive oil
• 1 teaspoon kosher salt

Prick each of the potatoes with a fork or sharp knife. Rub the potatoes with olive oil and sprinkle with salt. Then, arrange the potatoes in the air fryer basket, making sure to leave ample room around the potatoes for the air to circulate as the potatoes cook.

Set the heat to "potato" and the timer for 30 minutes. At 30 minutes, pull open the air fryer and gently press on the sides of the potato. If it easily yields, the potato is done. If not, return it to the basket and set the timer for up to 10 more minutes. 
​
Split open the baked potatoes with a knife and add your preferred toppings. 

I recently went to my brothers for an afternoon of Sunday football and was treated to a unique treat.  I have always been a sweet potato lover but always placed them in the microwave for a quick nuke.  

The sweet potatoes that graced my plate that day were an unbelievable velvety sweetened texture that called for no butter.  In fact, I had never had anything so succulent.  Since then, despite a few minutes longer of cooking time, I will prepare them no other way.  

You need to give these a try if you've gotten one of those air fryers.  They can be found at thrift stores for dirt cheap and well worth the time and investment.


3 sweet potatoes
1 tablespoon olive oil
1-2 teaspoons kosher salt, optional

Wash your sweet potatoes and then create air holes with a fork in the potatoes.
Sprinkle them with the olive oil & salt  (if using), then rub evenly on the potatoes.
Once the potatoes are coated place them into the basket for the Air Fryer and place into the machine.
Cook your potatoes on the "potato section" for 25-30 min.
Top with your favorites!

This Christmas I was blessed with a gift from another family member, an air fryer.  What an ingenious invention!  Not only does it make a tasty side or main meal, but it adds definite saving towards your monthly electric bill.

You will probably see a few more added recipes in this domain as I will be searching for proper tasty additions to my family fare.  Furthermore, I will add this to my No Time To Cook cookbook since it literally cuts down on time in the kitchen.  

I have to say the best point of using this machine is it cuts down on my youngest son's "sick stomach syndrome" concerning fried foods.

2 eggs
1 c milk
1 tab. hot sauce
1 1/2 tsp. salt
1 tsp. pepper
2 1/2 lb. chicken drumsticks
1 1/2 cup self-rising flour
Spray oil

In a large bowl beat eggs, milk, hot sauce, and spices.  Place chicken in marinade and place in refrigerator for one hour.

Place flour in large bowl or bag.  Dip chicken in and place about 5 drumsticks in the air fryer. Spray with oil.  Set on "chicken". Turn every 10 minutes.  Chicken usually takes 18 minutes to cook.  Repeat.

Some of you are just hanging around still lying in bed recuperating from the long week.  I know I'm still tucked under the covers as I write this.  There is a big cold front coming in tomorrow all over the north east.  

So why not grab together a few ingredients on hand and make this special treat?  This way, when the storm hits, you'll have a delicate sweet roll waiting for hungry tummies in the morning.  

Best part? You can start them right now!


1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup sugar
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
1/4 cup canola oil
1 large egg

FILLING:
1/3 cup sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter, softened

FROSTING:
2-1/2 cups confectioners' sugar
5 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk


In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, 1 cup flour, oil, egg and the yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). You can also throw all these ingredients in your bread machine and hit "dough".)

Do not knead. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and refrigerate overnight.

For filling, in a small bowl, mix sugar, cinnamon and nutmeg. Punch down dough; turn onto a lightly floured surface. Roll into a 18x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.

Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.

​Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Beat confectioners’ sugar, butter, cinnamon, vanilla and enough eggnog to reach desired consistency; spread over warm rolls.