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Some of you who are my age or older should remember that saying…. Well that’s what’s in this mix… I call it my version of Chex Mix…

If you’ve ever wondered what to do with all those bags and boxes of open stuff that really need a home, I have the cure for you… and it’s really good… sweet, sour, crunchy and salty even cheesy, you will have them coming back for more. There is really no recipe or measuring for this concoction… Enjoy…

Email your questions and answers to shelleysdesk@gmail.com

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8-19-2016 9-26-29 AMI learned about this from Ali Turner, who claims it is “the world’s quickest dessert,” and she says it never fails to please. It is perfect for a brunch, or just about any meal. You can also keep the syrup mixture to use on pancakes, or as a dipping sauce for other fresh fruits. The entire preparation time for this healthy sweet treat is 5 minutes, so enjoy often for as long as strawberries are in season.

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What you’ll need:
1 dry pint of fresh strawberries, or double the amount as needed. Figure on 2-3 strawberries per person
1 8 oz bottle of Grade B REAL maple syrup. You can find it at Publix or Sprouts. Be sure to use Grade B, as it has more minerals, is less processed, and has a bolder taste. Use 4 oz (1/2 cup) per each pint of strawberries. You really can’t make too much, just make sure the taste is balanced—not too much cinnamon or vanilla.
1 pinch of cinnamon, or to taste
1 capful of REAL vanilla per ½ cup of maple syrup
Wash your strawberries just before using, and let dry on a paper towel. I have found that if you wash them long before you use them, they tend to go bad much earlier. While they are drying, mix up your syrup, cinnamon and vanilla mixture.
Place a small bowl for the syrup in the middle of a large plate, and arrange the whole strawberries around the bowl with the stems pointing out. You can go with two rows of berries, and you can also stack them two high. Make sure you keep the stems on the berries to hang on to while dipping, and if you are afraid of making a mess, you can put the berries on your plate and spoon some of the syrup mixture onto them. Any way you do it, you will be pleasantly surprised by this unusual combination of flavors. Let me know what you think!

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7-16-2016 10-01-35 AMJust wanted to share this down home, homemade recipe. As always, I challenge you to try it and let me know how you liked it. Hope everyone is having a great summer. Despite us having little rain, my tomatoes are doing quite well… hope yours are, too. Email me with your questions and answers at Shelleysdesk@gmail.com

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What you will need:

2 Jiffy cornbread mixes
1 can cream style corn
1 large jar pimientos
4 green onions, sliced thin
1/4 cup of sliced jalapeño peppers
1 cup heavy cream
2 large eggs

Mix all ingredients together well, and pour into a 9×12 well-greased baking dish. Cook at 350o until toothpick comes out clean.

By: Shelley Underhill

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6-18-2016 1-26-45 PMThis is a cool summer dish to take to your next picnic or BBQ. It is a mixture of both fresh and canned fruit.

Cool Summer Fruit Salad

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Serve with a topping of whipped cream, or a scoop of vanilla ice cream; either goes well with this dish. Let me know if you try it. You can email me at shelleysdesk@gmail.com.

What you will need:

1 jar of cherries
1 can of pineapple chunks
1 large can of mandarin oranges
1 large can of sliced peaches
1 pint of blueberries

Drain all juice from fruit, mix together well. Refrigerate for several hours serve with whipped cream or ice cream.

By: Shelley Underhill

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5-20-2016 2-37-20 PMThey are called that because the best place to eat them is in the backyard under a shade tree, with a lot of other summertime foods to consume. They are also best cooked in some kind of cast-iron contraption! This recipe is sure to delight you, and keep them coming back for more.
You can email your questions to shelleysdesk@gmail.com. Enjoy!

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4-15-2016 4-54-09 PM 4-15-2016 4-54-28 PM

This was so good I just had to share it with you.

2 lbs of course ground chuck
1 medium Mexican onion, chopped
1 packet taco seasoning powder
1 20-pack of corn tortillas
2 cups of vegetable oil
1 lb of Mexican shredded cheese blend
1 large jar of Pace salsa, medium or mild
5 cans of green Enchilada sauce
2 small cans of green chopped Chiles
22 individual paper towel sheets
9×13 glass rectangular baking pan

First combine the onions, beef, and about half of the taco seasoning powder in a large skillet until well cooked and browned. When done, put in a spaghetti strainer to help drain off the oil.

Second, heat the vegetable oil in a frying pan until very hot, then fry corn tortillas individually for no more than 10 seconds each, remember you don’t want them stiff. As soon as bubbles start to appear in the corn tortillas, immediately remove each one and layer between paper towel sheets on a paper plate.

Third, combine half of the Mexican Cheese, the whole jar of Salsa, the two small cans of green Chiles, the browned ground beef, and two cans of green enchiladas sauce until well mixed in a large bowl.

Fourth, I would recommend placing a bunch of paper towels under everything at this point because it’s going to get messy. Separate tortillas from their individual sheets of paper towels and place altogether on a paper plate. Take one can of green enchilada sauce and smother the inside bottom of 8×12 or 9×14 glass pan, and set to the right. To the far left should be the tortillas, two cans of green enchiladas sauce in a bowl or pie tin. The browned beef should be in the middle. Take each tortilla and dip in both sides of the green sauce then fill with the beef, salsa, and cheese mixture. Roll, then place in rectangular glass pan. Remember you don’t want to overfill each tortilla as they should retain there shape when cooked. Also remember the tortillas will tear easily after they’re wet by the sauce so care should be taken when placing in the glass pan. If you have any remaining ground beef after you fill the pan, spread it over the top evenly along with the remaining ½ pound of Mexican shredded cheese and cover with a sheet of aluminum foil

Bake for 30 to 40 min at 350*, then remove the foil and bake with the oven off for 5 to 10 minutes to lightly brown. Remove from the oven, and let it sit a few minutes to cool before eating, as it will certainly be hot and delicious afterwards.

It’ll take about an hour to pre-prep, but will be worth the wait and enjoyment.

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What’s In Your Salad?

If you enjoy fruit with your green salad and really like a variety of things in your bowl, then you will enjoy making this salad, and eating it too. The biggest of skeptics in my home had to cry “mercy” and admit that the concoction (that’s what one family member called it) was very good after all! Hope you will give it a try and enjoy…send your questions to chelleysdesk@gamil.com.
By: Shelley Underhill

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2-19-2016 11-21-13 AMThey call it “oven ready,” and that it is! What I have always disliked about making lasagna was that I had to boil the pasta. What a “HOT MESS!”

Not no more, as the Cajuns say. A new pasta is on the market. They call oven ready lasagna. You make it the same way you did the old style, except you layer it with the uncooked pasta.

Give it a try and let me know what you think. You can email me at shelleysdesk@gmail.com. Enjoy!

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