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It is uncertain as to when the celebration of Mardi Gras first originated. Mardi Gras is celebrated in many of the Southern States in the United States. New Orleans is the most popular spot for Mardi Gras and most know celebration destination. Mardi Gras is the French word for Fat Tuesday. The celebration includes parades, balls, music, and most of all food. You do not have to attend Mardi Gras in order to taste some of the wonderful Cajun dishes that are served. You simply can make them at home and have your own Mardi Gras celebration.

Main Dishes:



1 hen, about 4 pounds, cut into serving pieces

Salt and cayenne

2/3 cups vegetable oil

1/2 cup all-purpose flour

2 cups chopped onions

1 cup chopped bell peppers

4 to 5 cups warm water or chicken broth

2 bay leaves

1/4 cup chopped parsley

3 tablespoons chopped green onions


Season the chicken pieces generously with salt and cayenne. Set aside. In a large black iron or stainless steel pot, make a roux by combining the oil and flour over medium heat. Stir constantly for about 20 to 25 minutes, or until it is dark brown. Add the onions and bell peppers. Cook, stirring often, for about five minutes, or until they are soft. Add the chicken pieces and stir to coat well with the roux mixture. Cook for about five minutes. Slowly add the water or broth. Add the bay leaves. Bring the mixture to a boil, reduce the heat and simmer for about two hours, or until the chicken is tender. Adjust seasonings. Remove the bay leaves. Add the parsley and green onions and serve immediately. Serves about 8.

Cajun Alligator Etouffee Recipe

2 onions, chopped

2 cloves garlic, minced

4 stalks celery, chopped

1 can tomatoes

1 pound alligator meat, cut in thin strips

1 cup (2 sticks) butter

1/2 cup green onions, chopped

1/4 cup parsley, minced


Cayenne pepper

Black pepper

Sauté onions, garlic and celery in butter until soft. Add tomatoes and simmer for twenty minutes in covered iron pot.

Add alligator meat and let cook over low heat until tender, about 1 hour. If gravy is too thick, add a little hot water. Serve over rice.

Craw Fish Fettuccine I

6 tablespoons butter

1 large onion, chopped

1 green bell pepper, chopped

3 stalks celery, chopped

1 clove garlic, minced

1 tablespoon all-purpose flour

1 pound peeled craw fish tails

1 (8 ounce) package processed cheese food

1 cup half-and-half cream

2 teaspoons Cajun seasoning

2 teaspoons cayenne pepper

1 pound dry fettuccine pasta

1/2 cup grated Parmesan cheese

Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in craw fish. Cover, and simmer for 15 to 20 minutes, stirring often. Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Stir noodles into craw fish mixture; pour into prepared dish, and sprinkle with Parmesan cheese. Bake in a preheated oven for 20 minutes, or until hot and bubbly.


Black Bean Salsa

1 can 15 oz. black beans, drained

1-1/2 cups canned corn, drained

2 medium tomatoes, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1/2 cup red onions, diced

1 to 2 jalapenos, diced

1/2 cup fresh lime juice

1/2 cup olive oil

1/3 cup fresh cilantro

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

Mix all ingredients together. Allow to sit in refrigerator a few hours before serving. Makes a wonderful dish for chips or topping for enchiladas or burritos.

Cajun Crab Crisp

12 English muffins

1/2 cup butter

5 oz Old English cheese (jar)

1-1/2 tsp mayonnaise

1/2 tsp garlic salt

2 tsp Konriko seasoning

1 tsp Tabasco

1-1/2 lb white crab meat

Melt butter and mix all ingredients together and spread on split and quartered English muffins. Bake at 350F in oven for 15 to 20 minutes or until toasted and golden brown.

Craw fish Cornbread Muffins

1 med onion, minced

1/4 lb butter

1 clove garlic, minced

1 lb craw fish tails

8 green onions, minced

One 16 oz Jalapeno Mexican cornbread mix

Salt, cayenne pepper, and garlic powder to taste.

Saute onion in butter until tender. Add garlic, craw fish tails, and seasonings. Cook over low heat for 15 minutes. Add green onions. Cook for five minutes. Prepare cornbread mix according to the directions on the package. Add craw fish mixture, stir well. Spoon into greased mini muffin tins. Bake at 350F for ten minutes.

Let’s not forget the recipes for when you get thirsty from all that delicious food.


Festivity Punch

5 lb of sugar

3-1/2 qt of water

2 tbs citric acid diluted in 1 pint of water

Four 46 oz cans pineapple juice

Four 46 oz cans orange juice

Two 46 oz cans grapefruit juice

Make a syrup of sugar and 3-1/2 qt of water letting boil about 2 hours. To this add citric acid which has been diluted in 1 pint of water, To this base add pineapple juice, orange juice and grapefruit juice.

Let mixture sit in crock with big piece of ice several hours before serving. Cherries are optional.

Makes One hundred 6 oz glasses

White Wine Sangria

1/2 gallon white wine

5 cups Sprite

1/4 cup simple syrup

1/2 cup orange juice

1/4 cup brandy

1 whole apple, banana, orange, sliced

Mix all ingredients together. Add sliced fruits. Chill and serve.

It’s always fun to find new ways to use matzah during the week of Passover. I remember being about thirteen years of age and having dinner at a friend’s house. His mom made lasagna with matzah. I knew I wanted to make this myself once I had a family.

The recipe uses two pounds of frozen chopped spinach. Thaw and drain thoroughly. You want as little moisture in the spinach as possible. Allow the spinach to cool. Once cooled, mix the spinach with four eggs, one cup of shredded Monterey Jack cheese, a half pound of cream cheese, ½ teaspoon of salt and ¼ teaspoon of pepper. If you like mushrooms or onions, chop some up and add about ¼ cup of each to the mixture. I’ve seen recipes that call for cheddar cheese, instead of the Monterey Jack cheese. I personally prefer the taste of the Monterey Jack. Shop around and see what cheeses are offered at the stores during Passover. You’ll find different cheese available in different towns.

Next you’ll be softening mitzvah. Start with a mixture of milk and water. You want a total of 1 ½ cups liquid. I use non fat milk so I use more milk than water. If you’re using regular milk, mix the liquids half and half.

Place the liquid in a bowl large enough to hold the matzah boards. Place the matzah in the liquid to soften. Don’t let it turn to mush, but let the matzah absorb some of the liquid. This only takes a few minutes.

Now it’s time to layer the lasagna. Spray your casserole dish. Start with a layer of matzah. Put a layer of spinach on top of the matzah. You should have enough for three matzah layers and two spinach layers.

To create the topping, mix two eggs with one cup of cheese. Spread this mixture over the top of the lasagna. Bake about fifteen minutes at 350 degrees.

I’ve seen many recipes that are variations of what I’ve shared here. Some recipes use either a marinara or spaghetti sauce. If you use a sauce, put a very thin layer of sauce over each layer of matzah.

I’ve also seen recipes that call for cottage cheese instead of some of the Monterey Jack or even in place of the Monterey Jack. So much depends on the products you’re comfortable to eat during the week of Passover and the availability of dairy products in your town.

This is a fun dinner to make and the leftovers are great for lunch the next day. They heat up wonderfully in the microwave.

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at

This recipe combines the sweet flavors of both apples and sweet potatoes. These foods can both be peeled making them acceptable to most people observing Passover. You also use carrots, which again be peeled. Since I usually have a lot of guests for meals, this recipe makes two 9×13 dishes of the kugel. Once cooked, you can freeze one of the casseroles and use it later in the week. By making the dish parve, it’s a great addition to a seder meal.

This is actually a kugel that you can use year round. During Passover, the recipe calls for matzah meal. During the rest of the year you can use either flour or matzah meal. We love having kugels as a side dish throughout the year, so many of my kugel recipes we alter at Passover and then use year round.

You will need some type of food processor for this recipe. I know my mom used to grate by hand and it would take hours. Using a food processor, grate six peeled apples, three peeled sweet potatoes and eight peeled carrots.

Pour the mixture into a mixing bowl. Mix with:

4 cups of matzah meal
2 cups of melted butter
2 teaspoons of salt
1 tablespoon of baking soda
3 cups of sugar
1 teaspoon of cinnamon
A small amount of nutmeg

Generously grease the casserole dishes. Equally divide the batter between the two dishes. Cover dishes and bake at 325 degrees for about 45 minutes. Turn the temperature up to 350, remove cover and bake an additional fifteen minutes. The dish should be browned on top.

If you want this kugel to be parve, use a non dairy margarine instead of butter. Also, I seldom use the amount of butter called for. I try to cut as much as I can without affecting the taste of the recipe. Try cutting out about ¼ cup of the butter. Replace with ¼ cup orange juice. You do need the liquid and the orange juice is a great addition to the taste of this kugel.

Over the years, I’ve tasted other sweet potato kugels that have other ingredients in them. For example, you can add raisins. If you do add raisins, remove the carrots from this recipe and instead add in one cup of raisins after processing the apples and potatoes.

I’ve also seen people put in chopped walnuts. We are not a walnut loving family so I don’t add nuts to most dishes. Try adding in ¾ cup chopped walnuts if you enjoy the nutty flavor.

Finally, three cups of sugar is a lot of sugar. Make a batch for your family cutting out one of the cups of sugar. See if it’s sweet enough for your family.

I always use recipes as a base and then taste test from there until I find combinations that work for me and my family.

I hope you enjoy this wonderful Passover recipe.

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at

Happiness is like a virus, you would never come to know when it gets spread and your smile is seen in some one else’s eyes. The event of Mardi Gras is all about spreading that festive smile. While it is considered a special time span of the year down at Cajun Country, you can bring this festivity home quite easily.

Even if you do not reside in New Orleans, celebrating a festival only requires the right spirit. And in case of the Mardi Gras – the right ingredients. Yes, the essence of this celebration is the food, because Cajun cooking is known all across the world and this festival is all about touching the roots, the traditions and getting back some real Cajun cooking.

Now, to indeed spell the feel of Mardi Gras, plan a grand old meal fitting for King Rex. New Orleans city is known for their party moods and that’s where you hit the jackpot. So, now note down the key ingredients – spices and rice.

Actually, people always have a hard time locating the real ingredients required for Cajun recipes. In case you meet a similar kind of problem, remember two key features of this style:

1. Cajun food is very spicy, so has quite many hot sauces in the meal.

2. It consists of a lot of rice.

The reason behind is the same – the social structure in those days. In the olden days when the society was primarily divided in to the main sections like very poor, average and the rich, the riches had the food that the poor ones couldn’t even imagine. Those people used a lot of rice. Rice is indispensable in all sorts of dishes ranging from gumbo to red beans. The other variations depend upon the cost and culture. Creole is considered a rather richer choice.

In order to add some taste to this bland food, the poor in olden days used excess of spices. The modern day restaurants that serve Cajun food often tone down the spices to the colloquial tastes. Yet, till date expect the Cajun dishes to be a bit more heated up than the rest. The Cajun natives naturally then can handle the heat in the food quite well. For this they also have ample quantities of iced tea. The restaurants have iced flowing through the taps to help combat those teensy dishes when they get a bit too hot.

Some known Cajun favorites are listed below:

1. Po boys or Muffalettas

For those who want to go in for some lighter choices the sure names are po boys or muffalettas. Po boys are sandwiches that are some what deceiving in their appearance. These are anyways very filling meals. So as to prepare perfect po boys, one must look out for the perfect bread. Look for it anywhere outside Crescent City. This bread has some unique ‘chewiness’ that is a part of the real flavor of po boy. It cannot be imitated elsewhere. I’ve been all around the country and I’m sure of this fact.

2. French Fries

These continue be a part of the all time favorites for the Cajun countries.

3. Fried Sweet Potatoes

Down south, people like to fry almost everything. The recipe of fried sweet potatoes is pretty different and interesting. Its sweetness counteracts the spices of other Cajun favorites.

4. Chicory Coffee

A perfect finish to the Cajun meal is chicory coffee. In case the local coffee shop does not solve the purpose, try surfing through the website of Café du Monde. Just like its known about spices and rice, it is believed that chicory was blended in coffee and was often used as a replacement for coffee being its cheaper substitute. Though today one could go ahead with real coffee and a mere hint of chicory, chicory is rather unique in flavor. For a large segment of people chicory is synonymous for the city all together.

These recipes can easily be located through internet within a click’ time. So, all the best for planning your Mardi Gras cooking. Whether you are located in the New Orleans or elsewhere!

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Pages Ebook, “Cooking Mastery!” from his website Only limited Free Copies available.

It’s not what most non-Irish people think about when it comes to St. Patrick’s Day fare or even Irish foods in general. But when it comes to Fiberlady’s high fiber menu selection, the classic steaming bowl of oatmeal persists in the hearts and stomachs of those who understand the natural goodness of high fiber foods.

Your Irish ancestors knew the importance of whole grains for their high fiber diet. There are references for the use of oats for human consumption in Ireland as early as 438 A.D.

In August 1999, the FDA endorsed the claim that diets that are abundant in whole grains, like oats, potentially may reduce the risk of heart disease and certain cancers. The new food pyramid suggests that adults should eat 3 – 4 servings of whole grains a day. That applies to Leprechauns as well.

A study published in the American Journal of Public Health stated that by regularly eating oatmeal people can also help reduce the risk of type 2 diabetes. Blood glucose levels are more stablized after eating oats which is vital for diabetics.

Another study published in the American Journal of Clinical Nutrition concluded that a daily dose of oatmeal can lower high blood pressure. It appears to be something about the soluble fiber in oatmeal. Another benefit of consuming oats is the lowered risk of heart disease since there is no cholesterol or saturated fats in oats.

Haven’t you felt that very satisfied feeling in your belly after eating a comforting bowl of oatmeal. That feeling lasts a while which naturally keeps you from heading back to the kitchen right away for more food. Fiberlady likes that common sense approach to weight loss.

There is no doubt that the dietary fiber in oats is highly significant to one’s health. They hold many nutrients no matter how they are cooked since they are not refined. Obviously, oats don’t have to be eaten just for breakfast, but go ahead and try the recipe below. There are many high fiber recipes that include oats as a main ingredient for any meal. Just the way Fiberlady intended.

Overnight Peach Oatmeal

6 servings


1 cup steel-cut oats (or Irish oatmeal)

4 cups water

1 cup dried peaches, chopped

1/2 teaspoon ground nutmeg

1 cup white grape juice

1 (6-ounce) carton peach or vanilla flavored low-fat yogurt

6 tablespoons English walnut pieces, toasted


Combine oats and 4 cups water in 31/2-to 4-quart slow cooker. Cover and cook on low setting 6 to 8 hours, or until oats are tender and cereal is thick.

Combine peaches, nutmeg and white grape juice in a small saucepan. Cover and heat to boiling. Reduce heat and simmer 8 minutes, or until peaches are tender. Uncover and cook 2 to 3 minutes, or until liquid is slightly reduced.

To serve, spoon cooked oats into individual serving bowls. Top each with 2 to 3 tablespoons warm peaches and syrup, then a dollop of yogurt. Sprinkle with walnuts.

Per serving: Calories: 214; Total Fat: 6 grams

Fiber: 4 grams

Stephanie Shank aka Fiberlady has studied nutrition for many healthy years which prompted her commitment to a high fiber lifestyle and the development of her informative website High Fiber Health


How are you planning to use matzo for the first Passover sedar meal other than it simply sitting on a sedar plate? The story of matzo is similar to modern day cooking today. Jews didn’t have time to wait for bread to rise, so they made due with flat bread. Busy people with never-ending Passover duties can easily appreciate an easy Passover matzo recipe that does not involve a lot of preparation.

Most people associate matzo with matzo ball soup or matzo brei or simply just eating matzo during Passover. But matzo, when combined with other perhaps less known ingredients, makes a tasty dish for the seder meal. Here are three recipes using both matzo and matzo meal as a main ingredient.

Matzo Recipe #1: Passover Baked Chicken Breasts

Serves 4

Preparation: 10 minutes

Total time: 30 minutes


* 4 Kosher chicken breasts
* 1 bag Passover matzo meal
* 1 cup Savion chicken sauce with apricots
* 2 tbsp. kosher caramel soup mix, onion-style


1. Preheat oven to 350F. Pour matzo meal in the mixing bowl. Combine chicken sauce and onion soup mix in separate bowl and set aside.
2. Rinse chicken breasts off with running water. Boil them to get rid of the fat consistency. First, dip chicken breast into chicken sauce mixture, coating well, then into the potato chip breading. Place in an oven-safe baking dish.
3. Bake chicken for approximately 30 minutes until golden brown.

Serve! Bon Appetit!

Matzo Recipe #2: Passover Matzo Crusted CodServes 4

Preparation: 20 minutes

Total time 20 minutes


* 4 cod filets
* 1 cup Savion Pancake Mix
* 4 Tbsp. Manischewitz poultry seasoning
* 8 pieces matzo
* 1-1/2 c. water


1. Mix pancake mix with water to create batter. it should be thinner than a pancake batter. Add poultry seasoning and stire well to combine.
2. Break matzo into pieces and place in food processor. Pulse to a panko bread crumb consistency.
3. Dip fish into batter to coat and then into the matzo bread crumbs. Press gently but coat well.
4. Pan fry or deep fry until a wonderfully golden brown. Season with salt and pepper.

Recipe #3: Gradmother’s Traditional Matzo Brei

Serves 4

Preparation time: 5 minutes

Total time: 10 minutes


* 8 pieces of matzo
* 1 beaten egg
* oil


Break the matzo into small pieces and mix with the egg mixture. Additionally, you can add some milk to the egg mixture. Heat a skilled pan with oil. Pour the egg matzo meal into the pan. Turn the matzo until it is golden brown. Cut into wedges. Serve with honey or jam. Alternatively, you can add with sour cream or kosher chocolate spread. Watch those calories as matzo brei is addictive and very fattening.

Enjoy! Happy Passover!

Dorit Sasson is a freelance writer, educator and founder and director of the New Teacher Resource Center.

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With the holiday of Passover just around the corner, I wanted to share a few recipes that I remember from my childhood.

It was always tough not being able to take a sandwich to school for lunch, so my mom made us matzah meal rolls. They tasted OK and they were a great place to put the turkey and tomato. My uncle used these rolls for scrambled eggs and cheese at breakfast time and then tuna and egg salad at lunch time.

2 cups matzah meal
1 tablespoon sugar
1 teaspoon salt
1 cup water
½ cup oil (make sure the oil is ok for Passover)
4 eggs

Mix the matzah meal, salt and sugar together to blend. In a saucepan, heat the water and oil until it boils. Pour the water and oil mixture into the bowl with the matzah meal mixture. Mix them together. Beat each egg, adding them in one at a time. Mix thoroughly. Allow mixture to stand about fifteen minutes.

Use a bit of oil to oil your hands before you make the “rolls.” Use the dough to make balls/rolls. Place on a greased cookie sheet. Bake at 375 degrees about fifty minutes. The rolls should be golden brown on the outside. These will hold a few days sitting out, once made.

The other recipe I’d like to share with you is matzah meal pancakes. Even now as an adult, if I’m visiting my mom I ask her to please make these during one meal while I’m there. Of course as a mom myself, I do make these for my kids each year.

1 egg, beaten
½ cup water mixed with enough wine to equal ¾ cup
¼ teaspoon salt
¼ teaspoon pepper
4 ½ ounces of matzah meal

Mix all ingredients together and then make your pancakes. As a child, I always put grape jelly on these. As an adult, I tend to use applesauce on top. My mom still makes them nice and crunchy on the edges. She does this by using real butter to fry them up. These pancakes are quite dense and thick. When you fry them, fry them over a low flame for a longer period of time so that they cook completely.

So many of my friends would spend the week of Passover complaining that they couldn’t eat bread. I actually loved that week knowing my mom was going to make so many of my favorites that I only got once per year.

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at

Spring has finally arrived.

I, for one, am overjoyed. Warm weather, spending time out of doors without a snow shovel or layers of excess clothing, backyard gatherings, and barbeques .. all of the things that make life great. About the only thing I do not look forward to is the inevitable yard work but the way I figure it that is where the industrious young enterprenuers in my neighborhood come in. I am all for helping a young business person especially if it gets me out of cutting the grass.

And .. on top of everything else .. Easter is just around the corner. Sunday, April 8. The day that the Easter Bunny makes his rounds and brings all of those wonderful, sweet treats to all of the good little boys and girls regardless of their age.

Easter is probably my favorite Spring day. It is a family day with great fun, great food, and some very colorful, very sweet treats. You have jelly beans, Peeps (gotta have my Peeps), Marshmallow eggs, malted milk balls, Chocolate Easter Bunnies (I, for one, will be very disappointed if I do not get a Chocolate Easter Bunny. The ears are such a delicacy.), and .. to top off the list .. Colorful, hand decorated Easter Eggs.

Easter Eggs go back a lot further than the Easter celebration. Decorated Eggs have been used in many societies and religions for centuries, usually in springtime rites or at the celebration of a new year. In all cases it seems they are used as a symbol of resurrection and new life. You can find a lot more information, history, and alternative decorating techniques by going to Wikipedia and searching for Easter Eggs.

What I want to do now is tell you how to cook the eggs to make a perfect Easter Egg.

As I am sure that you are aware, when you buy eggs at the grocery store they are super fresh. That is a wonderful thing most of the time, but, too-fresh eggs are extremely hard to peel when they are hard cooked. I am sure most of you have had the experience where the white of the eggs sticks to the shell or the egg just kind of falls apart when you try to peel it. I suggest that you let the eggs sit out and come to room temperature for a minimum of 24 hours. 48 hours would be even better. Then, place them in a sauce pan or stock pot [] depending on how many eggs you are cooking. Cover with cold water and bring to a gentle boil and cook for 15 to 20 minutes. Drain and immediately rinse under cold running water to stop the cooking process. Chill them completely before coloring and peeling.

Now that you know how to make easy-to-peel hard cooked eggs let tell you about a special treat called Crown Jewel Eggs. This is something that I found over twenty years ago in a recipe card index for international food and drinks that I got from Random House ( I think ) when I was very young and just starting out. I like to think of them as Easter Eggs for Adults because they are very colorful and make a great and tasty appetizer at those Family Easter gatherings. ( note: It is also pretty good for those summertime back yard BBQ’s. ) It is a very simple-to-prepare variation of Deviled Eggs. Even if you have never had caviar give these a try. The blended flavors of the caviar and eggs with the spice and herbs is truly an amazing treat.

Crown Jewel Eggs

  • 6 hard cooked eggs
  • 1/4 cup sour cream
  • 2 tablespoons minced onions
  • 1/4 teaspoon paprika .. Hungarian paprika is best. it has a little more flavor for my taste.
  • 1 teaspoon lemon juice
  • one 2 oz. jar of black caviar ( whitefish or lumpfish )
  • one 2 oz. jar of red caviar (salmon roe ) *note: You do not need expensive caviar for this. Obviously, better caviar would be great but there is inexpensive caviar available in most most grocery stores that are quite excellent. A brand called “Romanoff” comes to mind.
  • fresh parsley sprigs
  • lemon slices


Peel the eggs and slice in half lengthwise. Remove the yolks and put into a mixing bowl. Add sour cream, onion, paprika, and lemon juice. Use a fork and blend completely into a paste.

Spoon the mixture into the eggs halves. Top six halves with black caviar and 6 with red caviar. Arrange them on a serving plate and garnish with fresh parsley and lemon slices. Enjoy!

Now, I want to submit to you a Passover treat but, first, allow me to qualify this. While I am not of the Jewish faith and I do not celebrate passover except to the extent that I have a few friends that are and do. I have spent time with them during this celebration and have been served this dish and I think it is absolutely fantastic. I do not know if it is traditional but I do know what I like. This is both a tasty and easy to prepare appetizer.

Salmon Balls

  • one 16 oz.can salmon
  • one teaspoons. horse radish
  • one tablespoon lemon juice
  • 8 oz. cream cheese – softened
  • one small onion – minced


Blend all ingredients and shape into small balls. Place on snack cracker and garnish with parsley flakes and lemon pepper if desired. It is actually very good with the lemon pepper.

To all of you from me and my Family .. Have a Happy Easter and a great Passover celebration.

Cookware for Home Cooking


Cooking for Passover can be a tough and exhausting task. There are so many extra restrictions to worry about, the Kosher for Passover food can be expensive, and you may be worried that no one will like the food. However, it doesn’t necessarily need to be so stressful. If you keep these tips in mind, you can ensure that your Passover cooking experience is smooth and enjoyable.

1. Plan ahead

This is especially important if you are worried about the cost of Kosher for Passover food. You might want to begin buying the right kinds of food several weeks in advance so that you will have all the items you need when the big day arrives. On Passover, you’ll be busy enough taking care of the kids and running errands, so the last thing you need is an unfamiliar grocery list to worry about.

2. Forget about the substitutes

Passover puts a lot more restrictions on what we are allowed to eat. One of the most popular foods that people love to complain about is cereal. Yes, cereal is great, but you can live one day without it. Don’t bother with the Kosher for Passover cereal which uses flour substitutes. It doesn’t taste as good, and no one will want to eat it after the big day. This is especially true for other non-essential items like cookies. They usually don’t taste that good, and you’ll probably have to throw them away because no one will want them after Passover.

3. Focus on what you can have, not on what you can’t

Rather than trying to focus on what you can’t have, like cookies and cereal, why not focus on what you can have? Every single type of fruit under the sun is Kosher for Passover, so why not serve that for breakfast instead of cereal? It’s healthier anyways. Most vegetables are kosher, including carrots, celery, cucumbers, lettuce, onions, peppers, potatoes, spinach, and tomatoes. However, not all vegetables are allowed, so make sure you carefully check beforehand.

There are many available options for Passover meals such as:

Steak and Potatoes
Beef Stew
Pot Roast
Meatballs or Meatloaf
Beef Brisket
Roasted Chicken or Turkey

Who wouldn’t enjoy eating these foods on any other day of the year? There’s no reason to focus on what you can’t have when there are so many things you can have.

4. Check labels carefully

Although the above foods are okay, some of our normal food dressings aren’t. For example, regular gravy isn’t allowed on the chicken or turkey. If you live in an area with a large Jewish population, it’s extremely likely that your grocery store will have an aisle dedicated to kosher foods. For Passover, you will want to make sure that the label is marked KP or KFP (Kosher for Passover). Even if the food item is in the KFP aisle, make sure you check every single package. Sometimes they are placed in the wrong spot!

Cooking for Passover doesn’t need to be as daunting of a task as we make it out to be. There are so many healthy and delicious foods to choose from. If you plan ahead, focus on what you can eat, and research all your foods carefully, you can create a wonderful meal that your family won’t be able to stop talking about. If you buy the substitutes, make sure you have some GE trash compactor bags and a solid 13 gallon trash can on hand to properly dispose of the leftovers.

During the week of Passover, I tend to make several kugels. They are great as a side dish for dinner. They are easy to pack for lunches and often you don’t even need to heat up the leftovers.

I’d like to share a few different fruity kugels you can make during Passover. This first one uses pineapple for a really sweet and fruity taste.

3 cups matzah farfel
1 can crushed pineapple
2 cups applesauce
1 stick of butter or margarine
5 eggs
4 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon salt

Wet three cups of matzah farfel. Separate the five eggs. You’ll use both the yolks and the whites, but you’ll use them separately. Melt the butter.

In a bowl, beat together the egg yolks, salt, sugar and butter. Pour this into the bowl with the matzah farfel. Add in the applesauce, cinnamon and pineapple.

Beat the egg whites until stiff. Add them into the remaining ingredients and mix. Pour into casserole dish. Sprinkle with cinnamon and bake at 350 degrees for forty minutes.

If you don’t have applesauce, you can chop up apples. It will provide the same flavor. Use two or three apples depending on size. Peel and chop.

This next recipe also has pineapple in it, but then you additionally add in other fruits:

¾ cup matzah meal
1 can crushed pineapple (do not drain)
3 apples
½ cup oil
2/3 cup sugar
8 eggs
1 pound of prunes
½ pound of apricots

Chop up the prunes and apricots, set aside. Peel and grate the apples, set aside. In a bowl, combine the eggs, oil and sugar, set aside. In a separate bowl, combine the pineapple, apples and matzah meal. Now combine the matzah meal mixture and the egg mixture. Mix thoroughly. Finally, fold in the prunes and apricots. Pour into casserole dish and bake at 325 degrees for forty five minutes.

This recipe does not call for cinnamon. If you like the added taste of cinnamon in your kugels, add in one teaspoon. Add it into your egg mixture bowl.

I’ve also seen this recipe using raisins and peaches, in place of the prunes and apricots.

I also have seen a recipe where you wet matzah sheets and use them as a base on the bottom of a casserole dish. You then make the filling with your fruits and eggs.

These kugels are both very sweet. If you find they are sweeter than you enjoy, cut out a bit of the added sugar. The fruits have their own natural sugars in them already.

Whatever combinations you choose to use, you almost never go wrong with a good kugel.

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at

Use your heart-shaped cookie cutter to make Shamrock Cookies for St. Patrick’s Day.

Time needed from start to finish, including time to put icing on the cookies, 2 to 2.5 hours.

Yield: 2 dozen large shamrock cookies

Shamrock Cookie Recipe

* 1/2 cup shortening

* 1/2 cup butter or margarine

* 2 cups sugar

* 3 eggs

* 1/4 cup milk

* 1 teaspoon vanilla

* 1/2 teaspoon salt

* 5 cups flour

Cream shortening and sugar together. Beat in eggs. Stir in milk, vanilla and salt. Mix in flour. Work the dough with your hands for a minute before rolling out.

Roll out the dough to 1/8 inch thick. Use flour as needed to roll out the cookies.

For each shamrock, you will need 3 heart-shaped cookies. Place one heart on an ungreased cookie sheet, then put one heart on each side at a 90-degree angle so the tips at the bottom are overlapping. Gently press the cookies together where they overlap.

Take a lump of dough the size of a small walnut. Roll into a rope. Press one inch of the rope onto the bottom of the shamrock. Shape the remaining rope into a stem and flatten gently. (Four or five shamrocks will fit on each cookie sheet.)

Bake in a 350 degree oven for 12 minutes, or until golden brown.

Immediately remove the cookies from the cookie sheet and allow to cool.
When the cookies are cooled thoroughly, frost with shamrock icing. For added decoration, use cookie sprinkles, if desired.

Shamrock Icing

(makes enough to frost 2 dozen shamrock cookies)

* 3 cups of powdered sugar

* 1/4 cup soft butter or margarine

* 5 or 6 tablespoons milk

* 1/4 teaspoon salt

* 1/2 teaspoon vanilla

* 10 drops green food coloring

Measure the powdered sugar into a mixing bowl. Work the butter/margarine into the dry powdered sugar with a mixing spoon. Add salt and vanilla. Add the milk 1 tablespoon at a time and mix thoroughly after each addition. When the icing is finished, add the food coloring and mix thoroughly.

Here are some pictures of Shamrock Cookies =>[]

©2007 LeAnn R. Ralph

LeAnn R. Ralph is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books “Highly recommended reading!” You are invited to sign up for the twice-monthly newsletter from Rural Route 2

I don’t know how this cake got its Mardi Gras name. It is an old recipe I got many years ago from an old childhood friend. I had never been to Mardi Gras and don’t believe she had either, at that time. Fifty years later, I still haven’t been to Mardi Gras and have no idea if she ever has. But if you like butterscotch, you will think our Mardi Gras cake is yummy!


2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/4 cups sugar
1/2 cup butter
3 eggs, unbeaten
1 cup buttermilk

Preheat oven to 375 degrees. Grease well and flour two round cake pans. In a small saucepan melt the butterscotch chips in the water. Cool. Sift the flour with the salt, baking soda, and baking powder; set aside.

Add the sugar gradually to the butter in large mixing bowl, creaming well. Add the eggs and beat well. Blend in the melted butterscotch chips. Add the dry ingredients alternately with the buttermilk, mixing well. Pour into the prepared pans, dividing evenly between the two pans. Lightly tap on countertop to remove any air pockets. Place in the oven and bake at 375 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for a few minutes then remove to racks to cool.


1/2 cup sugar
1 tbsp cornstarch
1/2 cup evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 beaten egg yolk (reserve white for frosting)
2 tbsp butter
1 cup coconut
1 cup chopped pecans

Combine the sugar and cornstarch in a saucepan. Stir in the evaporated milk, water, butterscotch chips, and egg yolk until blended. Cook over medium heat until thick, stirring continually. Remove from the heat and add the butter, coconut and pecans. Place one of the cake layers on the cake plate. Spread the filling to 1/2″ of the edge of the layer. Set the second cake layer over the filling. Frost the top and sides of the cake with the following:


2 cups brown sugar
1 cup water
2 egg whites
1 tsp vanilla

Boil the brown sugar and water until it makes a soft ball when you place a drop in cold water. Beat the egg whites until stiff; stir in the vanilla. Slowly pour the brown sugar mixture into the stiffly beaten egg whites, beating until stiff enough to spread. Frost the top and sides of the cake.


For more of Linda’s old-fashion recipe collection visit her blog at For more of her recipes for delicious desserts visit her at

A St. Patrick’s Day party punch will be one of the first things your guests notice, so you want to make sure your punch won’t disappoint them. This St. Paddy’s Day Leprechaun party punch will be a hit with young or old. This Leprechaun party punch recipe is different from the usual “sherbet and soda” punch recipes, and it is a difference your guests will enjoy. This recipe is for a non-alcoholic punch that can easily be converted with a bottle of one additional ingredient

A nice “extra touch” for your punch is to have a couple theme-shaped ice blocks floating in the punch bowl. Shamrock-shaped ice blocks would look perfect. Use aluminum foil shamrock-shaped cupcake molds that you can find at your local grocery or party supply store. Fill them with water, add a few drops of green food coloring, cover with clear wrap and freeze them. Voila’! green shamrock ice blocks to float in your Leprechaun punch.

Leprechaun St. Paddy’s Day Party Punch

Serves approximately 30 – 6oz. cups


2 ea. – 2-litre bottles Ginger Ale**
60oz. Pineapple juice 2 ea.
12 oz. cans frozen orange juice concentrate*
3 ea. – 3oz. boxes Lime Jello/gelatin mix 21/2 cups sugar

*put the OJ concentrate in the refrigerator instead of the freezer so they will be thawed/softened when you are ready to use them

**put Ginger Ale in the refrigerator to chill


Early prep: Mix the boxes of lime Jello mix into a quart of hot water, stir until completely dissolved. Set aside to cool. When cool, add 5 cups cold water, OJ concentrate, and sugar. Stir until well mixed, then refrigerate until time to put out the punch bowl for the party.

Party Prep: Pour the pre-prepped liquid gelatin/OJ in the punch bowl first, and then add the chilled Ginger Ale and pineapple juice, and stir until well mixed. Crushed ice can be added if desired. Add 1 or 2 shamrock ice blocks and it is ready to serve.

And that is all there is to making a great St. Patrick’s Day Punch. This St. Paddy’s Day Leprechaun party punch will be the hit of your party that your guests will remember all year long. (they will expect more Leprechaun party punch next year too)

Don’t wait! While you are thinking about it, check out these articles with decorating ideas for your St. Patrick’s Day party: And save the search! Here are the resource links you need to find all your St. Patrick’s Day decorations and party supplies online:

As lots of people have started cooking more at home, the thirst for new recipes is on. Yet, what most people don’t realize is that old cookbooks are filled with fantastic recipes that our grand parents and great grand parents grew up eating. When it comes to the main meal of the day, vegetables were not in abundance. Unless one lived on a farm, the western diet was primarily starch and meat. Bread, potatoes, beef, mutton, and pork were the daily fare.

Desserts played a major part in the lives of our distant relatives, and puddings were the most popular. Made with suet, the fatty tissue that covers mutton and beef organs, these puddings were primarily steamed and served with a sauce or home made ice-cream.

This fabulous recipe dates to the late 1800s. All of the ingredients can be prepared the day before, except the beating of the eggs. It will serve a large gathering. For less, adjust the quantities.


8 eggs
2 pts milk
1lb stale bread (or 1/2lb bread and 1/2lb flour)
1 lb sugar
1 lb suet (or 1 lb unsalted butter)
1 lb currants
1 lb raisins
Grated fresh nutmeg
Grated rind of lemon or orange
1 gls brandy
1 glass wine
Dash salt

Beat eight eggs very lightly; add a pint of milk and beat; gradually stir in a pound of stale grated bread. If you don’t have a pound of stale bread, use ½ lb of bread and ½ lb of flour. Slowly add a pound of sugar. Slowly, and alternately, add 1 lb suet (or 1 lb unsalted butter) 1 lb currants and 1 lb raisins. The fruit must be well sprinkled with flour to prevent its sinking to the bottom. Stir the mixture smartly. In the last place, add two grated nutmegs, a spoonful of mingled cinnamon and mace, the grated rind of an orange or a lemon, a glass of brandy, a glass of wine, a teaspoonful of salt, and, finally, another pint of milk.

Stir, and stir faithfully, the whole mixture. This is where the family comes in. Everybody takes a turn stirring. If the mix is not thick enough, add more bread or flour – if it’s too thick, the pudding will be heavy and hard. Put the mixture in a greased pudding dish. Cover with a layer of waxed paper and a layer of aluminum foil, both with a fold in the middle to allow expansion of the pudding during steaming. Tie the paper and aluminum foil with kitchen string.

Boil for approximately six hours.

Have some blanched, sweet, almonds cut in slices, and some lemon rind sliced thinly. Decorate the outside of the pudding.

Serve with a sauce made of drawn butter, wine, and nutmeg.

Eat with wine.

Drawn butter is simple to make. Expand your puddings; we have some best pudding recipes.

When it comes to making and baking cookies for my family, I love easy to prepare recipes and this one is exactly that! When you make these deliciously sweet sugar cookies, there is no need to use cookie cutters, unless you want to use them!

With this particular recipe, you can make your dough up ahead of time and refrigerate it for up to 24 hours before you need to use it. If you are into once a week cooking, you can prepare the dough up and then freeze it for up to 2 weeks before you need to use it. If you decide to freeze it, wrap it tightly in plastic wrap and then place it into a plastic freezer storage bag. When you are ready to use it, let it thaw out in the refrigerator for 2-4 hours.

Holiday Drop Sugar Cookies Recipe

2 cups all purpose white flour
1 1/2 teaspoons of baking powder
1 teaspoon table salt
2 medium or large eggs
3/4 cup granulated sugar (for the batter)
1/4 cup colored granulated sugar (for the topping)
2/3 cup vegetable cooking oil
2 teaspoons vanilla extract

Tips: You will want to change up your colored granulated sugar to match the holiday you are baking the cookies for.

Directions: In a medium sized mixing bowl, sift together the all purpose flour, baking powder and table salt. In a large mixing bowl, whisk the eggs until they are light and fluffy. Add in the granulated sugar, vegetable oil and vanilla extract until the ingredients are well combined. I find it better to use an electric mixer other wise, it is too hard stir.

Pour the sifted flour ingredients into the large mixing bowl with the wet ingredients and beat until all of the ingredients are well combined. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, but you will want to use the batter up within 24 hours.

Preheat oven to 350 degrees. Use a tablespoon to drop batter onto an ungreased baking sheet, leaving 2″ between each drop to allow for expansion. Flatten each dough ball with the back of your spoon. Once it has been flatten, sprinkle colored sugar on top.

Bake in a 350 degree oven for 8-10 minutes or until each cookie is lightly browned. Remove baking sheet from oven and allow them to cool for 1 minute before transferring them to a wire rack to finish the cooling process. Once cooled, store them in an air tight container.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. You can visit Shelly’s foodie blog Shakin ‘N Bakin in the Kitchen at for free menu ideas, cooking tips and for free recipes.

One of the best ways to surprise your special someone on Valentines Day is to prepare a romantic dinner. The dinner will be even more appreciated if you are known for being “cooking-challenged”. This Valentines Day, you can get around this by preparing something that does not really require much cooking skills. Two of the three special Valentines recipes listed below does not even require any cooking at all! Even then, it is still best to practice a couple of times so that you can tweak the recipe to suit your taste. You should also remember that it’s not just about taste but about presentation as well, so put effort in making everything look as romantic as possible.

The first recipe is full of ingredients, such as avocado, raspberries, strawberries, pine nuts, and almonds, that are known to be aphrodisiacs. So start the meal right and serve this easy to make salad. The other two are very easy to make Valentines recipes that you can serve as main dish and dessert.

Aphrodisiac Avocado Salad


2 cups baby salad greens
1 avocado – peeled, pitted and sliced
3 strawberries, hulled and sliced
6 fresh raspberries
1/2 cup chopped pine nuts
1/2 cup seasoned almond slices
1/2 cup seasoned croutons
1/2 cup vinaigrette salad dressing (or to taste)


In a large bowl, toss together all of the ingredients, except for the dressing and salad greens. Line two pretty bowls with salad greens and top with the tossed avocados, berries and nuts. Drizzle with dressing. Chill in refrigerator for about 2 hours before serving.

If you wish to make your own salad dressing, just whisk together the following ingredients and use in place of a store-bought vinaigrette dressing.

Special salad dressing:

2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice

Fetuccini with Salmon and Shrimp


500 g fettucini
1 1/2 cups whipped cream
250 g canned salmon, drained
250 g canned baby shrimp, drained
1/4 cup Parmesan cheese, grated
pinch of salt and pepper (or to taste)
1 tablespoon parsley


Cook the pasta according to package directions. Drain and set aside. Pour whipped cream into a saucepan and bring to a boil. Boil 3 minutes, while stirring. Add the rest of the ingredients and simmer for a few minutes. Add drained fettucini and stir gently until thoroughly mixed with sauce. Serve in bowls or plates. Garnish with parsley.

Passionate Panna Cotta


2 cups heavy cream
1/4 cup (100g) sugar
1 1/12 teaspoons vanilla extract
1 packets unflavored gelatin
3 tablespoons cold water


Mix gelatin with water and let stand (about 5 to 10 minutes) until it softens. Put the heavy cream and sugar in a bowl and heat in microwave until sugar is dissolved. Stir in vanilla extract and gelatin mixture. Pour mixture into ramekins and cool to room temperature. Chill ramekins for at least 4 hours. To serve, dip ramekins in warm water for a few seconds and turn over onto the center of a small plate. You can add berries or any topping you want on your panna cotta.

Author David Jones writes for ‘Recipe finder’ web site. Recipe finder, is a search engine with almost 1 million recipes, including lots of Valentines recipes. You will also find interesting food related news and articles at the site.

Being a Yorkshire lass I’ve used a Yorkshire pudding recipe many times over the years, but that’s been mostly to make them the traditional way and to be eaten with the Sunday roast whether it be beef, pork, lamb, chicken or turkey. Of course they are associated with roast beef mainly but they taste just as good with other types of roast dinners and it’s surprising how flexible they can be.

Originally they were dished up as a starter to fill you up before the main course so that you didn’t want as much expensive meat. Nowadays they are usually part of the main course alongside meat, potatoes, vegetables and gravy, but they have been known to appear as a dessert too!

One of my favourites is Toad in the Hole. Sausages baked in Yorkshire pudding batter mix and served with vegetables and a thick, tasty onion gravy. Or another variation of that can be found in many a cafe or pub dining area and that’s giant Yorkshires filled with sausages and onion gravy. Or giant Yorkshires filled with roast beef, onions and gravy, though I’m sure that other types of meat would be just as good, depending upon your tastes.

Another variation came as a total shock to me. There I was in a Chinese restaurant in Castleford checking out the buffet and next to the spring rolls and wontons I saw a strange sight of small Yorkshire puddings filled with a chicken and vegetable sauce. Of course I had to try them but to be honest I found them a bit bland and wondered if a curry sauce would have excited the taste buds a bit more.

I’ve heard that they can be found in restaurants, but I’ve only ever found them in M & S. That is steak and mushroom baked in a pie made with the Yorkshire pudding batter mix. They are gorgeous and I would love to be able to make them but I can’t figure out how to bake them with a top on and still get them crispy on the outside.

However, I’m a dab hand with the normal uses and experimenting with Yorkshire pudding desserts has been interesting and tasty. Mini Yorkshires baked in tart or muffin tins served cold with mandarin oranges inside them and topped with a dollop of lemon ice cream is delicious. Raspberries and either chocolate sauce or ice cream are an alternative filling, or kiwi fruit, strawberries and fresh cream. Almost anything goes really.

For Valentines day you can round your meal off with heart shaped pancakes made with Yorkshire pudding batter which also happens to be the same recipe as pancake batter mix.

Valentines Pancakes Recipe


* Yorkshire pudding batter or pancake mix

* red food coloring

* Sliced fresh fruit including melon, passion fruit, strawberries and banana

* Lemon flavoured ice cream or squirty cream for the more adventurous!


Mix a couple of drops of red colouring into your favorite Yorkshire pudding/pancake batter recipe, then spoon the pink batter into a heated skillet to form a heart shape. This method can also be used to form other fun shapes.

When cooked cool and top with slices of mixed fresh fruit and lemon ice cream. To make it more festive you can top with chocolate chips or cherries.

This is a nice light dessert to end a Valentines day or any other romantic meal.

Just click on the link to get a traditional Yorkshire pudding recipe and many more worldwide recipes and cooking tips. Or for romantic relationship advice click on love tips at any time of the year.

Break out the sweat pants! Once again, it’s time to stuff our faces and expand our waistlines on this wonderful American holiday we call Thanksgiving Day. Although turkey and football are the stars on Thanksgiving, I enjoy the variety of delicious side dishes and deserts that for some reason are only made this time of year.

The one drawback to the “second fiddles” of turkey day is allotting enough time to make everyone’s favorite dish. I try to make all my recipes as quick and easy as possible to cut down on the stress in the kitchen, while still providing a delicious meal. Here are a couple quick and easy Thanksgiving recipes that I hope you will try.

Baked Mashed Potatoes

What you need:

3 lbs (9 -10 medium) gold, yellow or russet potatoes, peeled 4 T butter 8 oz package cream cheese, softened 12 oz or 11/2 c sour cream salt to taste black pepper to taste

What you do:

Preheat oven to 350 degrees. Quarter potatoes and boil in salted water until fork tender but not mushy; drain. Place potatoes in a large bowl with 2 T of butter and mix with hand mixer until fairly smooth. Add sour cream, cream cheese, salt and pepper and mix until well blended. Spray a large casserole dish with nonstick spray. Add potatoes and dot with remaining 2 T of butter. Bake for 30 minutes uncovered; serve.

Cranberry Sauce

What you need:

12 oz bag cranberries 1 c water 1 c sugar

What you do:

Add sugar and water to a med sized saucepan; heat to boiling. Add cranberries to pan and return to boil. Reduce heat to low and cook, covered, 5-8 minutes or until cranberries burst

Easy Breezy Pecan Pie

What you need:

9 inch unbaked pie shell 1 c shelled pecans 3 large eggs 3/4 c white sugar 3/4 c light corn syrup 1/3 c butter 1/4 t salt

What you do:

Preheat oven to 350 degrees. In a large bowl, beat eggs well. Add sugar, corn syrup, butter and salt and beat until well mixed. Mix in pecans. Pour into 9 inch pie shell. Bake for 50-55 minutes, or until top is firm.

Sweet Potato Casserole

What you need:

4 c sweet potatoes, cooked and mashed 1/2 c brown sugar (divided in half) 2 eggs, beaten 1/2 c milk 1/2 c butter (divided in half) 1/4 t salt 1/2 c chopped pecans (divided in half) 1/4 c frosted flakes, crushed

What you do:

Combine potatoes, milk, egg, salt, 1/4 c brown sugar and 1/4 c butter; blend with mixer. Fold in half the pecans. Pour into greased casserole pan. Melt remaining 1/4 cup of butter and mix with remaining brown sugar. Add frosted flakes and the remaining pecans. Spread mixture evenly over the top of the casserole. Bake in preheated 375 degree oven for 30 minutes, or until heated through.

Reggie is an amateur cook and webmaster of Easy Breezy Recipes. For quick and easy recipes, cooking articles and food related links, visit

Well, Valentine’s Day is almost here… Bake something sweet for your love one. It’s gonna be a nice surprise.

Chocolate melted hearts


  • 1/2 cup cocoa powder
  • 1/2 cup unsalted butter
  • 1 1/2 cups white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 cup unsweetened chocolate chips
  • 2 tablespoons condensed milk


In a large mixing bowl, cream butter and white sugar until fluffy. In an other mixing bowl, beat in eggs, vanilla extract and cocoa powder. Mix creamy butter with beaten eggs, until well combined.

Combine dry ingredients (all-purpose flour, baking powder, baking soda and salt) and gradually add to creamed mixture alternately with buttermilk. Cover with plastic bag and chill for 2 hours. Roll chilled dough on a floured surface to 1/8 inch thickness.

Cut with cookie cutter and place 1 inch apart on greased sheets. Bake at 375 degrees Faraday for 5 minutes, or until lightly brown. Remove to wire racks and cool completely.

Melt unsweetened chocolate chips with condensed milk over double boiler. Spread carefully over hearts.

It’s not such an easy job, but with a little bit of patience this job should be done. All my recipes are from my family, from my mother, grandmother… and now I will share with you, a family like mine. All of them are easy recipes and has easy step-by-step instructions. If I can do them, you can do it to. Please feel free to try these recipes and let me know what do you think. Enjoy!