Sunday, January 31, 2016

Desserts - Easy Key Lime Pie I

To make this tart and creamy blue ribbon pie, egg yolks, lime juice and condensed milk are stirred together, poured into a graham cracker crust, and baked.

Bbq Grilling - Tennessee Rubdown

Pueblo Sex
A rub for all meats, but we use mainly ribs in Tennessee. Brown sugar, ground peppers and spices are blended to bring out the full flavor of whatever you decide to toss on the grill!

Saturday, January 30, 2016

Breakfast And Brunch - Good Morning Banana Nut Cereal

Quinoa, rolled oats, and oat bran are cooked into a delicious hot cereal with banana and walnuts to help satisfy you and keep you full.

Friday, January 29, 2016

Seafood - No Name Orange Roughy

Orange roughy is simmered with a mixture of Mediterranean herbs, and served with black olives and crumbled feta cheese.

Thursday, January 28, 2016

Pasta - Pheasant Pesto Pasta

Chunks of pheasant breast are simmered with spinach and mushrooms in a creamy pesto sauce in this delicious, Fall pasta dish.

Wednesday, January 27, 2016

Tuesday, January 26, 2016

Saturday, January 16, 2016

Salad - Grandmas Cranberry Orange Gelatin Salad

A classic cranberry-pineapple gelatin salad expected on everyone's Thanksgiving menu, this version adds a flavor twist with orange zest and pecans.

Gresham Project (Portland)

Crossdressing Wellington
Gresham Project Traditional Landscape Portland

Friday, January 15, 2016

Thursday, January 14, 2016

Tuesday, January 12, 2016

Monday, January 11, 2016

Sunday, January 10, 2016

Soups Stews And Chili - Vegetarian Tortilla Soup

Simple and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.

Saturday, January 9, 2016

Soups Stews And Chili - Squash Soup

Crookneck squash is boiled with bell pepper and onion, pureed then combined with melted processed cheese for a creamy, quick soup.

Friday, January 1, 2016

Herbs And Spices - Honey Smoked Turkey

Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!