Monthly Archives: October 2013

My taste buds have graduated from Orange Chicken to General Tso's Chicken recently.  I like the sweetness of it mixed with the heat of the red pepper.  This is my new meat compliment to a chow mein noodle dish.  You like it hot?

General Tso’s Chicken

PrintGeneral Tso’s Chicken 4 Servings – Serving Size: About 6 Pieces My taste buds have graduated from Orange Chicken to… Continue reading »

Cheesy Steak Stromboli

PrintCheesy Steak Stromboli 6 Servings – Serving Size: 1 Slice All the flavors of a philly cheese steak sandwich wrapped… Continue reading »

Brownie Fudge Lasagna

PrintBrownie Fudge Lasagna 9 Servings Brownies, pudding, cream cheese and whipped topping. You can not go wrong with this chocolate… Continue reading »

My mother use to make a roast with mashed potatoes almost every Sunday when I was growing up.  I think I attempted to make one in my early to mid twenties that turned out to be shoe leather, so I never made another.  Although I was hesitant with the recipe, I couldn't have been more pleased with the outcome.  The roast was very tender, juicy and delicious.  Not to mention extremely easy to prepare.

Tender Roast Beef

PrintTender Roast Beef 12 Servings – Serving Size: 3 Ounces My mother use to make a roast with mashed potatoes… Continue reading »

I had a recipe for spiced pumpkin cake years ago, but I wanted to dress it up a bit.  I was thinking more like a pumpkin version of a Boston Cream Pie.  This is what it turned out to be.  The cake is so rich and moist, unfortunately I was not able to get a good photo of the finished product.  This would make a great Thanksgiving dessert.

Spiced Pumpkin Cream Cake with White Chocolate Ganache

PrintSpiced Pumpkin Cream Cake with White Chocolate Ganache 12 Servings – Serving Size: 1 Slice I had a recipe for… Continue reading »

Crock-Pot Ranch Pork Chops with Gravy

PrintCrock-Pot Ranch Pork Chops with Gravy 4 Servings – Serving Size: 1 Pork Chop Three ingredients in this easy weeknight… Continue reading »