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by on November 7th, 2017

Breckenridge Bars

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In the beginning…. there were those who could ski… & and then some not meant for that sport.

Many, many, manyyyy years ago we went on our first ski trip with our neighbors Mary Jo and Randy (Overland Park, KS) to Steamboat Springs, CO. Of course the kids did well first trip out and by end of trip, the Isler’s were taking them on blue (maybe even black) slopes. Me, on the other hand, had my leg wrapped around a tree the first day and being stubborn like I was (am), refused help down the mountain by the ski patrol — now that would have been a little too embarrassing. And to make matters worse, I couldn’t ruin my first day, so the rest of the day I spend on the bunny slope being pulled up by a rope and making my way down the tiny little hill.

Needless to say, by the end of the trip I couldn’t put my leg on the ground because a piece of the cartilage was caught between the joint. So, did I ever ski again? Once? And after that I stuck to snow mobiles and shopping and now with two fairly new knees I would never attempt those slopes again.

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by on November 1st, 2017

Fontina and Mushroom Tarts

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Little bites of puffed pastry and mushrooms.

With the holidays right around the corner this little appetizer will be a favorite of your guest.

Appetizers have always been one of my favorite things to make and when I catered most of the parties I did over the holidays were all appetizers. I would always have extras and they would be in my freezer at Christmas time and I could pull out so many different favorites for my family and it saved me a lot of time in the kitchen.

These days, since I’m not catering anymore, I have decide on some of my favorites to make or come up with something new to surprise my kids. I have a few special ones picked out already for Thanksgiving.

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by on October 26th, 2017

Pumpkin Scones with a Splash of Chocolate

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Ready for fall where ever you are?

Nothing says Fall, Halloween and Thanksgiving more than the sight of a pumpkin patch or the smell of something pumpkin cooking in the oven. And, it is starting to feel like fall here in Texas at least for a few days, but it would be great if those hot days were behind us for a few months.

I think pumpkin and chocolate make a great pairing in anything. Years ago I did a pumpkin chocolate chip muffins that is so good you will go back for seconds. And since I love making scones and I love taking baked items to craft circle this was a recipe waiting to happen and happened it did this past week I received so many compliments on this recipe I decided to post it right away because they can be made and frozen so during the holidays all you have to do is preheat your oven and pop these little pumpkins in the oven .

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by on October 20th, 2017

Chicken Avocado Spread

Good with crackers or on a sandwich!

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Healthy chicken and avocado spread.

I’m not a fan of “diet” foods or even the words low-fat, low-calorie, gluten-free, vegan, dairy-free, free, free, free equals no taste at all in my opinion.

Remember the “fat-free” phase when it started? I think people gained more weight on “fat-free” product than eating normal products. Then you take gluten-free bread. I haven’t met one yet that I like; I’d rather do without. And, when it goes to vegan; who wants to give up soft creamy butter smeared on a piece of freshly baked bread right out of the oven — NOT ME. Life is too short to do without. Sure we could all cut back some place but where taste is concerned I want the real deal and maybe just not eat as much of the item. Continue reading

by on October 14th, 2017

Pepperoncini Pork Roast

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Cute little wrinkled peppers partner with pork butt.

So, even though your name probably isn’t Peter and you haven’t just picked a peck of pickled peppers you don’t know what to do with, keep reading below and I will tell you what to do with the ones you will buy from the market.

I’m sure everyone has had pulled pork. We grew up eating pulled pork bar-b-q and when we first moved to Texas we never saw it on menus — mostly brisket and sausages. Now we see pull pork everywhere.

Have you ever had pepperoncini pork roast? So juicy and tender after cooking for 5-6 hours (oven or slow cooker) it falls apart just looking at it and then whether you put it on top of some homemade mashed potatoes or put it into a flour tortilla shell for a “peppered pork taco” or just eat it as is, you will get the peppery (not too hot) taste of the wrinkled little peppers along with the spices and onions that have almost cooked away to nothing.

I first saw this recipe of Haylie Pomroy (Fast Metabolism Diet) and knew exactly how I wanted to do it. If you want a lot of flavor and a lot of juice, don’t use a pork loin roast. Period. No pork loin, never in my opinion. I use to buy pork loin to cut in pork chops and finally realized that all though there’s no fat/bone, there’s also no flavor. So if I want a pork chop, I’m paying “extra” to get that bone. Just kidding, usually boneless is more expensive but you lose so much in flavor if you aren’t cooking meat on the bone.

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