Melt In Your Mouth Ginger Bread Cookies

2 1/4 cups flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

8 tablespoons butter, softened (1 stick )

1/4 cup crisco shortening

1 cup sugar

1 egg

1 tablespoon water

1/4 cup molasses

extra sugar for coating cookies

Preheat oven to 350 degrees. Sift together flour, ginger, ground cloves, baking soda, cinnamon and salt.

In a large bowl cream butter, shortening and 1 cup sugar until light and fluffy. Beat egg into butter mixture then add water and molasses. Gradually stir the flour mixture into the molasses mixture. shape dough into walnut size balls then roll in sugar. Place cookies at least 2 inches apart onto ungreased cookie sheet, then flatten dough balls with spoon.

Bake for 7 to 9 minutes depending on your oven. After removing cookies from oven let cool on cookie sheet before transferring them to airtight container. Enjoy!!

P.S. I like to roll these cookies into different colored sugar before baking, then drizzle sugar glaze over them for the holidays.

Fast and Easy Fettuccini Alfredo

1 pound dried fettucine or thin speghetti

2 - 4 tablespoons butter

8 peeled garlic cloves

salt and pepper to taste

1 1/2 -2 cups light cream

1 1/2 cups grated Parmigiano-Reggiano cheese

Cook the pasta until al dente (slightly firm). Drain. While pasta is cooking melt butter in large saucepan over medium heat. Add garlic cloves and saute till tender. Smash garlic cloves in pan. Reduce heat to low. Toss cooked pasta into garlic and butter mixture. Add enough cream to almost cover pasta then add grated cheese, salt and pepper to taste.Toss cooked pasta with cream and cheese mixture until sauce starts to thicken. Sprinkle with additional grated cheese before serving immediately. Enjoy!

P.S. If sauce thickens too much add extra cream till you have the consistency you like.

Creamy Pumpkin Pie and Pie Crust Recipe

1 can Libby's Pumpkin Pie Mix

5 ounce can condensed milk

2 eggs

2 ounces softened cream cheese (softened)

Blend all ingredients thoroughly until completely blended then pour into prepared (uncooked) pie crust. Bake in preheated 425 degree for 15 minutes then lower heat to 350 degrees for 40-50 minutes until knife inserted in middle comes out clean. Cool for about 2 hours before serving then refrigerate leftovers.

P.S. I like to use home made crust but feel free to use store bought.

Basic Sweet Pie Crust :

1 1/2 cups plus 2 tablespoons flour

1 tablespoon sugar

1/2 teaspoon salt

2 tablespoons shortening

6 tablespoons cold cut butter

4 tablespoons cold water (as needed)

Sift flour, sugar and salt into bowl then add shortening and butter. Rub between finger or use pastry blender until it forms course crumbs. Work cold water into mix until you can form ball. Flatten and refrigerate for at least 30 minutes or up to 2 days. Roll out and press into pie shell.

Pork Scallopini with Applesauce Glaze

6 pork medallions pounded thin

4-6 tablespoons olive oil

1/4 cup flour

3/4 cup applesauce

1 teaspoon ground ginger

1/4 cup Amaretti di Sarrono liqueur

1/4 cup red wine

1/2 - 3/4 cup beef broth

2 tablespoons butter

1 tablespoon ground thyme

Season pork on both sides with salt and pepper then dredge in flour. In heavy 12 inch skillet heat olive oil over high heat. Add pork and saute for 1-2 minutes on both sides till lightly browned. (Don't over saute pork or they will become tough.) Transfer to platter. Add to skillet in order applesauce, ground ginger, Amaretto and red wine. Bring to boil lower heat and add beef broth. Reduce sauce until it is the consistency of a thick glaze. Stir in butter, salt and pepper to taste and ground thyme. Return pork to skillet and warm thru over low heat for about a minute. Enjoy!!

P.S. I like to serve this with smashed potatoes and your choice of vegetable. If you would like to try a twist on this recipe use cranberry sauce instead of apple. Yummy!!

Quick and Easy Chinese Style Rice Noodles

1 (8 ounce) package dried rice noodles ( I like to use extra thin rice noodles)

2 tablespoons olive oil

1-2 tablespoons sesame oil

1-2 teaspoons garlic powder

2-3 tablespoons soy sauce

salt and pepper to taste

Bring a large pot of water to a boil. Add noodles, cook for 2 to 3 minutes. Drain and rinse with cold water to stop noodles from overcooking. Heat olive and sesame oils in a large skillet (I prefer using a cast iron skillet because it tends not to stick). Add cooked noodles, garlic powder and soy sauce. Salt and pepper to taste. Toss while frying in skillet till all spices are incorporated.

Enjoy!!

P.S. I love to serve this with grilled chicken. This is also great with tossed vegetables ex: peas, broccoli, green beans etc.

TIP OF THE DAY:Freeze pre-made spice cubes

I love to pre-chop onion,garlic, tomato and peppers in my cuisinart then grind them down to a pulp pour into an ice cube tray and freeze. Whenever I need I just pop them out of the ice cube tray into my pan with olive oil and saute. This saves so much prep time for many of my recipes. Examples include my Spanish Rice, Sunday Gravy and Tomato Soup recipes as well as many more. Enjoy!

Chicken in Lemon-Olive Sauce

2 lemons

1 chicken breast (chopped into small strips)

salt and pepper

flour

4 tablespoons olive oil

4 tablespoons butter

2 cloves garlic

10 large green olives (pitted and cut into strips)

1/2 cup white wine

1 1/2 cups chicken broth

4- 6 cups rice (fully cooked)

Squeeze juice from 1 1/2 lemons and thinly slice other half removing seeds. Season chicken with salt and pepper then lightly coat with flour. Heat 2 tablespoons butter and 2 tablespoons olive oil in pan until butter starts to foam. Add chicken in batches and cook until lightly browned. Remove and drain on paper towels. Pour off fat. Add remaining butter, oil, garlic and lemon slices to skillet. Cook until garlic is golden brown. Remove lemon slices and set aside. Add olive slices to skillet and cook for about another 4 minutes. Pour in wine and cook until reduced by half. Pour in chicken stock, bring to boil. Add lemon juice and enough slurry of 1 tablespoon flour and 1/4 cup of water to thicken sauce. Taste and add more salt if needed. Return chicken to skillet tossing in sauce until warmed and completely coated . Serve over white rice and garnish with lemon slices. Enjoy!

TIP OF THE DAY

If you love to bake, save on cleanup time by using parchment paper to line pan before baking your favorite desserts.

Sticky Buns with Cream Cheese Glaze

1 cup warm milk

2 eggs

1/3 cup butter, melted

4 1/2 cup flour

1 teaspoon salt

1/2 cup sugar

2 1/2 teaspoons yeast (1 packet)

Filling:

1 cup brown sugar

2 1/2 tablespoons cinnamon

5 tablespoons softened butter

Glaze:

5 ounces softened cream cheese

7 tablespoons softened butter

2 cups confectioners sugar

1 teaspoon vanilla extract

In large bowl mix yeast with warmed milk, let stand 10 minutes until it doubles in size and is foamy. Add sugar, melted butter, salt, and eggs mixing well. Add flour to yeast mixture knead dough into large ball with hands dusted lightly with flour. Place buttered sheet of saran wrap on top of dough ball and cover with a towel. Let rise in a warm place for about 1 hour until doubled in size.

After dough has doubled in size turn it out onto lightly floured surface. Roll dough into 16 x 21 inch rectangle. Mix filling ingredients and drop dollops of mix over total surface of rolled dough. With a spatular evenly spread filling over entire surface of dough. Roll up dough and cut into 12 rolls. Place rolls in parchment lined and buttered 9 x 13 inch baking pan. Cover and let rise again for about 30 minutes until doubled. Meanwhile preheat oven to 350 degrees.

Bake rolls in preheated oven for about 25 - 30 minutes until golden brown. While rolls are baking beat together glaze ingredients until smooth. Invert rolls onto cookie sheet when done and spread glaze over warm buns.

Alternative Sticky Topping:

3/4 cup brown sugar

4 tablespoons butter

3 tablespoons honey

1 tablespoon light corn syrup

1 1/2 cup chopped pecans or walnuts

In a small saucepan combine sugar, butter, honey and corn syrup over low heat. Stir until sugar and butter are dissolved. Fold in nuts. Pour mixture into greased pan before placing cut dough on top of nut mixture. Then follow above instructions cover with plastic and let rise again before baking.

P.S. If you like; you can add nuts, raisins etc. to filling before rolling dough up.

Chicken Wrap with Curry Spiced Mayonaise

chopped cooked chicken

1 pita wrap

mayonaise

curry powder

salt and pepper to taste

Mix chopped chicken with mayonaise then sprinkle a small amount of curry powder. Mix all ingredients together.Test flavor add salt, pepper and more curry powder if you like it extra spicy. Meanwhile heat pita wrap in pan till slightly bubbly on surface. Fill pita with chicken mix and serve. Enjoy!

P.S. I love to serve this wrap sandwich with my roasted vegetables, you can find the recipe here on my blog.

Cake Pops

Any leftover cake (chocolate, vanilla, carrot, lemon etc.)

frosting (any flavor you like)

chocolate chips for melting (any flavor or color you like)

sprinkles, jimmies,coconut,chopped nuts (anything you would like to decorate pops)

lollipop sticks (you can get these at craft stores)

styrofoam block (you can also use a cardboard box with holes punched in top)

Crumble leftover cake into small bits. Add enough frosting to make mix into putty consistency. Form mix into small balls and refrigerate for about 10 minutes until chilled. Melt chocolate over double boiler or in microwave for about 30 seconds on defrost setting at medium heat. Dip tip of lollipop stick in melted chocolate then stick halfway into chilled cake ball, stick into foam or box chill for 5 minutes. Pour melted chocolate over chilled cake balls till coated then dip into sprinkles, jimmies, etc. then chill finished balls until your ready to serve. Enjoy!

P.S. You can make as many or little cake pops as you like with this recipe depending on how much cake and frosting you have. You can also lay the pops on waxed paper to set if you don't mind the pops having a flat side.

Chicken Cordon Bleu with White Wine Sauce

4 boneless chicken breast

4 slices swiss cheese

4 slices ham

3 tablespoons all purpose flour

1 teaspoon paprika

2 tablespoons butter

2 tablespoons olive oil

1/2 cup white wine

1 teaspoon chicken bouillon granules (I use Better than Bouillon)

1 tablespoon cornstarch

1 cup light cream

1/2 cup chicken broth

1 egg

salt and pepper

Preheat oven to 350 degrees. Pound chicken breast till they are about 1/2 thick. with chicken breast skin side down place cheese then ham slice on each breast leaving about 1/2 inch from edges. Fold edges of chicken over and secure with toothpicks.(Make sure you count how many you use so you will remove all before serving.) Mix flour and paprika in small bowl, and egg in another bowl. Brush chicken with egg first then coat in flour mix. Heat 2 tablespoons butter and olive oil in large oven proof pan. Brown chicken in pan on all sides for about 10 minutes, then transfer to 350 degree oven for 20 minutes. Remove from oven and set chicken aside on plate. Add 1 tablespoon butter, wine, chicken bouillon granules and cornstarch to browned bits in pan. Wisk at medium heat till thickened then add light cream and chicken broth and cook until thickened again. Salt and pepper to taste. Serve finished sauce with chicken breast. Enjoy!

P.S. I like to slice these at an angle when serving. this is great served with brown rice and your choice of vegetable. (Make sure you get all the toothpicks before serving)

Chicken Croquettes

2 cups cooked finely chopped chicken

1-2 teaspoons celery salt

Pinch cayenne pepper

2 teaspoons fresh lemon juice

1-2 teaspoons onion powder

1 teaspoon dried parsley

1 cup Thick Cream Sauce (recipe follows, I double batch to serve with finished croquettes.)

2 eggs lightly beaten

2 cups bread crumbs (I like to use Progresso Italian style panko bread crumbs)

oil for frying ( I like to use a combination of olive oil and Wesson vegetable oil)

Mix chicken, celery salt, cayenne pepper, lemon juice, onion powder, parsley and cream sauce until well blended. At this point taste mix and add more seasoning if you prefer. Cover with plastic or foil and refrigerate till chilled, then form into small cones, about 1 1/2 inches at base and about 2 inches high. Dip cones into beaten eggs, then roll into crumbs covering completely.

Set them on wax paper. Heat about 2-3 inches oil to medium heat. Add croquettes let brown and turn until all sides are browned. Brown croquettes in small batches and drain on paper towels. Serve with white sauce.

Thick White Sauce Recipe:

2 tablespoons butter

3 tablespoons flour

1 cup heated milk

salt and pepper to taste

Melt butter in saucepan add flour and cook stirring until it starts to bubble about 2 minutes. (don't let it brown) Add hot milk stir while sauce thickens. Bring to a boil. Add salt and pepper to taste. Lower heat and cook stirring for 2-3 minutes more. Remove from heat. Cool, covered with wax paper to prevent skin forming before folding into chicken mixture for croquettes.

P.S. I usually add 1/4 - 1/2 cup chicken broth to thin this recipe out and add more flavor before pouring over finished croquettes as a serving sauce.

P.S. I love to make a double batch of croquettes and freeze until needed. You can warm these in a microwave or covered heated skillet until center is hot.

RISI BISI (Rice with Peas)

1 quart chicken broth (heated in pan)

2 tablespoons olive oil

2 cloves finely chopped garlic

1 cup Arborio rice

salt and pepper to taste

1 cup frozen petite peas

1/2 - 3/4 cup grated parmigiano reggiano cheese

Add olive oil to pan and bring to medium heat. Add chopped garlic, saute for about 1 minute.(Be careful not to burn garlic!) Add Arborio to garlic stir to toast rice slightly for about 2 minutes. Ladle in about 1/3 cup chicken broth, stir rice occasionally allowing rice to soak up most of broth. Continue to add broth 1 ladle at a time to allow rice to slowly soak up broth and become creamier until all broth is incorporated. This process will take about 20-25 minutes. Test rice for tenderness then add peas, salt, pepper and cheese. Serve at once. Enjoy!!

P.S. There are many versions of this dish including toasting rice and garlic in 1/4 cup white wine or adding different types of cheese including blue. Experiment after trying original once to make it your own.

COOKING TIP OF THE DAY : Basic herbs and spices you should have on hand.

We would love to have fresh herbs and spices on hand at all times but when you don't, it's great to have a stockpile of basic dried herbs and spices you can turn to in a pinch. My must haves include curry powder, garlic powder, onion powder, thyme, basil, oregano, chili powder, beef and chicken bullion. Enjoy!

COOKING TIP OF THE DAY : How to spice up chicken in a new way.

If you are bored with chicken recipes try using a different spice, try curry. I use curry in my "Chicken Divan" and "Chicken Curry" recipes you can find here on my blog. If you want to spice up a chicken sandwich add curry to the mayonnaise you spread on the bread. You can find mild or hot curry spice and I would suggest first using mild. Enjoy!

Chicken Divan

2 10 ounce packages frozen broccoli

4 cups shredded cooked chicken

2 (10 3/ ounce) cans condensed cream of mushroom soup

1 cup mayonaise

1 cup sour cream

1 cup grated extra sharp cheese

1 tablespoon fresh lemon juice

1 teaspoon curry powder

salt and pepper to taste

1/2 cup white wine

1/2 cup freshly grated parmesan cheese

1/2 cup soft bread crumbs

2 tablespoons butter (melted)

Precooked brown or white rice (optional)

Preheat oven to 350 degrees and grease an 11 x 7 casserole. Mix shredded chicken with broccoli in casserole. Combine soup, mayonaise, sour cream, extra sharp cheese, lemon juice, curry powder, salt, pepper and wine in medium bowl. Pour over chicken broccoli mixture. Combine parmesan, bread crumbs, and butter then sprinkle on top before baking. Bake for approximately 20-25 minutes or until bubbly and breadcrumbs are lightly golden. Enjoy!

BAKING TIP OF THE DAY : How to make three different cookies from one dough.

When I make chocolate chip cookies I divide chocolate chip dough into two sections. The first one I make plain chocolate chip cookies. I bake these first then move onto the second section that I add walnuts to. I divide this into two sections. Then half of the chocolate chip walnut cookies get baked. I then add coconut to the remaining chocolate chip walnut cookie dough. Bake the remaining dough and there you have it three delicious cookies from one dough. "Chocolate Chip", "Chocolate Chip Walnut" and "Chocolate Chip Walnut Coconut" cookies. You can use this same procedure with any dough you like. For example peanut butter cookies, butter cookies etc. Add whatever combination you like to make your cookie plate look interesting without going thru the bother of making multiple doughs. You can divide this dough into three even sections if you like but I like more of the plain.

Peanut Butter Sandwich Cookies

2 1/4 cups flour

2 tablespoons baking soda

1 tablespoon baking powder

1/2 teaspoon salt

4 sticks butter (softened)

2 1/4 cups peanut butter

1 cup brown sugar

1 cup granulated sugar

3 eggs

1 tablespoon vanilla extract

1 1/2 cups quick cooking oats

1/4 cup confectioners sugar

In a medium bowl whisk flour, baking soda, baking powder and salt. In another medium bowl beat 3 sticks of the softened butter with 3/4 cup peanut butter until smooth. Add brown sugar and granulated sugar and beat with electric mixer until fluffy. Beat in eggs then add vanilla. Slowly add dry ingredients to egg mixture. Add oats and beat until well mixed in. Chill dough for 1 hour. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Using a rounded teaspoon place on prepared baking sheets 1 1/2 inches apart. bake for 10-12 minutes until lightly golden. Cool baked cookies for about 5 minutes then transfer them to wire cooling racks.

Meanwhile in a medium bowl beat remaining stick of butter with remaining peanut butter and confectioners sugar until blended. Chill until slightly firm.

Spread about 1 teaspoon filling mixture on flat side of cookie and top with another cookie. You can refrigerate but thaw cookies out for about 30 minutes before serving these mouthwatering peanut cookies. This recipe will make about 3 1/2 dozen depending on the size you make your cookies. Enjoy!

*I have sometimes made this recipe without the filling because this is a wonderful peanut oat cookie recipe all by itself. Yummy!

P.S. I got this recipe from a favorite cookbook of mine called "Best of the Best" from Food & Wine magazine. Once I tried it I knew I had a winner.

BAKING TIP OF THE DAY : How to have faster cleanup while baking.

Whenever I bake cookies or cake I now use parchment paper. It makes cleanup a snap. Some times after lining the bottom of a cake pan with parchment I will grease paper before baking my lemon cake. You can find my lemon cake recipe here on my blog. Enjoy!

Easy Pizza At Home

1 store bought pizza dough (check local supermarkets or your favorite pizza place)

1 small can (Don Peppino) pizza sauce

1 small can (Furmano's) chunky pizza sauce

mozzarella cheese (shredded)

parmesan cheese (grated)

Preheat oven to 425 degrees. Grease cookie pan with olive oil. Stretch out pizza dough to cover greased cookie pan. Mix and spread about 7 ounces of each sauce over dough, cover with mozzarella cheese followed by parmesan cheese. At this point you can add any toppings you like. Place in preheated oven for about 15 minutes or till bottom is golden brown. Slice and serve.

* Try to buy extra dough so you can freeze and thaw out whenever your in a pizza kind of mood. I like to chop up one of my meatballs (recipe found here on my blog) and sprinkle on top but my husband prefers black olives. Keep pre shredded bags of mozzarella and parmesan cheese as well as sauce on hand to make life easier. Enjoy!

COOKING TIP OF THE DAY : How to make soup easier.

I have alway's made cream soups by cooking vegetables then transferring them in batches to a blender to make the soup into a smooth, creamy consistency which is time consuming. I started using an (immersion hand held blender) which makes soup making so much easier. Instead of the extra step of transferring from pot to blender now I make everything in one pot. If you like to make soups try this great kitchen tool. I use this every time I make my father-in-laws favorite cream of tomato soup which you can find here on my blog. Enjoy!

Linzer Heart Sandwich Cookies

1 1/2 cup butter (softened)

1 cup granulated sugar

1 egg

1 egg yolk

1 teaspoon lemon rind

1/2 teaspoon vanilla

3 1/3 cups very finely ground almonds

3 1/3 cups unsifted cake flour

1 teaspoon baking powder

1 1/4 teaspoon ground cinnamon

12 oz raspberry jam

confectioners sugar

Beat butter and sugar in large bowl with mixer until light and fluffy: beat in egg, egg yolk, lemon rind and vanilla: stir in nuts. Stir in flour, baking powder and cinnamon, blending well to make a stiff dough: wrap in wax paper: chill several hours or overnight.

Cut dough in half. Refrigerate other half. Roll out dough between sheets of wax paper to slightly less than1/4 inch thickness. Remove top sheet of wax paper. With a 2 inch heart cookie cutter cut out as many hearts from the dough as you can. Carefully remove hearts from bottom of wax paper. Place cookies on ungreased cookie sheets. Refrigerate scraps of dough for second rolling. Repeat with other half of dough., cutting out an equal number of cookies from the first batch. Place on ungreased cookie sheet, cut out center of each of the second batch of cookies. Repeat with scraps of dough. Make sure you have equal amounts of tops and bottoms of cookies. Bake in 350 degree oven for approximately 5-7 minutes until edges of cookies are golden depending on your ovens heat. Let cookies stay on sheet 1 minute before moving to wire racks. Cool.

Heat raspberry jam in a small saucepan.Spread each of the solid cookies with thick layer of hot jam. Top each with a cut-out cookie: press gently together. Place on wire rack and sprinkle tops of cookies with confectioners sugar. Spoon dab of jam in opening of each cookie. Let preserves set slightly. Makes 4 dozen cookies. Enjoy

P.S. Make this recipe in stages by making dough a day ahead. This is an all time favorite cookie for holidays it's surprisingly a light, delicate tasting cookie considering the ingredients. This recipe comes from White House pastry chef Albert Kumin and was printed in the 1979 Family Circle Magazine

COOKING TIP OF THE DAY : How to make delicious, quick chicken soup.

I came across a product called "Better Than Bouillon" when I was looking for a chicken bouillon that didn't contain partially hydrogenated oil. This product is very easy to use I just add 1 teaspoon to every cup of water then bring to a boil and add egg noodles. That is it, if you want you can add cooked chopped chicken, peas, whatever you like. My husband swears it's the best tasting chicken soup he's ever had. They also make a beef bouillon and low sodium line. You can find this with the other bouillon products in your favorite stores or ask them to stock it. Enjoy!

Vodka Penne

1 tablespoon olive oil

1 tablespoon butter

2 cloves garlic, minced

1/2 small onion, minced

1 cup vodka

1 cup chicken broth

1 32 oz can crushed tomatoes (I use the Tuttorosso brand tomatoes)

salt and pepper to taste

16 oz penne pasta, prepared

3/4 cup heavy cream

1/2 tablespoon dried basil leaves

1/2 cup grated parmesan cheese

Heat large skillet over moderate heat. Add oil, butter, garlic and onion. Saute onion for 3 to 5 minutes till onions are translucent. Add vodka. Reduce vodka by half about 2 to 3 minutes. Add broth, tomatoes. Bring sauce to a simmer. Season with salt and pepper. Simmer for about 6 minutes. Stir cream into sauce. Bring sauce back to simmer then remove from heat add basil, parmesan cheese then gently toss in penne pasta and serve. Enjoy!

COOKING TIP OF THE DAY : How to make a buttermilk substitute.

When a recipe includes buttermilk as an ingredient and you don't want to make an extra trip to your local supermarket try this. Pour 1 tablespoon white vinegar or lemon juice into a cup measure then add milk till you reach 1 cup amount. Let stand for 5 minutes. Then use in any of your recipes that call for buttermilk. Enjoy!

Thin Whole Wheat Blueberry Pancakes

1-1 1/2 cup rice milk

2 tablespoons melted butter

1 egg

1/3 cup whole wheat flour

2/3 cup unbleached flour

2 teaspoons baking powder

2 tablespoons honey or sugar

1/2 teaspoon salt

1/2 cup blueberries "I use small wild organic blueberries"

Beat rice milk, melted butter, and egg in bowl. Mix flour, baking powder, sugar, and salt then incorporate into egg mixture. Fold blueberries into batter at this point. Using a lightly greased griddle pan "I use grapeseed oil or butter"on moderate heat . Pour desired amount of batter into pan. Bake on griddle until the pancakes are covered with bubbles on the top and the undersides are slightly browned. Turn and brown other side. Place finished cakes on warm plates and serve with butter and your favorite syrup. Enjoy!

P.S. If you like your pancakes thicker use less rice milk.

COOKING TIP OF THE DAY : How to make perfect poached eggs.

When making poached eggs bring a pan of water to a rolling boil. I like to crack eggs into a glass bowl first to make sure there are no bits of shell. Drop the egg into the boiling water then set timer for 2 minutes, using a slotted spoon transfer to dish. I use this tip every time I make my husbands favorite "Poached Eggs over Potato Hash " a recipe you can find here on my blog. Enjoy!

BAKING TIP OF THE DAY : How to make older family recipes.

If you tried making an old family recipe that uses eggs and it doesn't seem to taste the same as Grandma's try using medium sized eggs. The regular large eggs on the market these days are a lot bigger than regular sized eggs of the 20's, 30's, and 40's. I found this out when my friend gave me her Pizzelle recipe which you can find here on my blog. Enjoy!

Maria's Easy Chili

1/2 lb Polska Kielbasa chopped or ground beef

28 oz can B&M baked beans (original flavor)

8 oz can tomato sauce

1 packet Goya Sazon seasoning packet (con culantro y achiote flavor)

salt and pepper to taste

Prepared rice

Brown kielbasa or ground beef in pan, drain oil. Add rest of the ingredients, stir. Cook over medium low heat until mixture is bubbly and thickens. Taste at this point to see if you need any additional salt and pepper. Serve over prepared rice and your choice of vegetables. I like to serve this dish with corn or you can even use this chili to fill your favorite wrap for a tasty sandwich. Enjoy!

P.S. I came up with this recipe about 23 years ago it is so easy and quick but most of all tasty. This recipe blends two of my families cultures the Polish with the kielbasa and the Puerto Rican with the Goya seasoning. I hope you enjoy this as much as my family and friends have.

COOKING TIP OF THE DAY : How to chop raw chicken easier.

When you need to cube raw chicken it is much easier to do if you chill it in your freezer before cutting. When the chicken stiffens up a bit you can cut much smaller cubes which I use in the "Chicken Curry" and "Stroganoff" recipes you can find here on my blog. Enjoy!

COOKING TIP OF THE DAY : Best kitchen gadget I have ever bought.

I have an all time useful kitchen gadget you might not know about but will make cooking a lot easier.The best cooking gadget I have is called a "Microplane" which is like a hand held grater but allows you to grate the zest off of lemons and oranges into a very fine consistency. I use this when I am making my lemon cake recipe. A "Microplane" is also very useful grating hard cheese over your favorite pasta dishes. I think the best kitchen gadgets are the ones you get a lot of use out of and this one is mine. Enjoy!

COOKING TIP OF THE DAY : My favorite every day cook book.

I love lots of different recipes and cookbooks but my all time favorite go to cook book has got to be the "Fanny Farmer" paperback 1800 recipe cook book. It is chockfull of every day as well as special occasion recipes, table settings , wines, measurement, preserving and menu selections. This is a small book that is packed with information. This book will make life for any cook much easier. Enjoy!

BAKING TIP OF THE DAY : How to make your own valentines cake decorations.

To add some love to cakes and cupcakes melt chocolate or white chocolate chips in pan over double boiler, then spread approx 1/4 inch thick onto wax paper let set until chocolate no longer looks shiny. Press heart shaped cookie cutter shapes into chocolate. Chill until completely set. Once set pop out chocolate hearts and arrange on cakes and cupcakes for your sweety. Enjoy!

BAKING TIP OF THE DAY: Easy fast way to prepare pans for baking.

In so many recipes you always have to grease and flour baking pans before baking cakes. I came across a spray called "Baker's Joy" it says it's the original no-stick baking spray with flour and by the way fat free. I love this product. It has saved me so much time wiggling flour around a greased pan. If you can't find this product I am sure there is more than one spray on the market but this is the one I have tried and works fast. Enjoy!

COOKING TIP OF THE DAY : How to make perfect hard boiled eggs.

Place eggs in pot of water then bring to a boil. When water starts to boil time eggs for 10 minutes. Take pot off heat, drain water add cold water to stop cooking, allow eggs to cool slightly, then crack and peel. They will be done to perfection. Enjoy!

BAKING TIP OF THE DAY: How to pick out the right baking sheets.

I have found that the darker the baking or cookie sheet the better for even heat distribution and browning. This has worked for the chicken tenders, roasted vegetables and bar cookie recipes you can find on my food blog. Enjoy!

COOKING TIP OF THE DAY : How to sneak vegetables into your kids favorite foods.

My daughter loves french toast and spaghetti. Whenever I make french toast I add pureed pumpkin or sweet potato into the egg mixture before dipping the bread. Recently the RONZONI brand of pastas came out with a "Garden Delight" line which is made from tomato, carrot and spinach. She gets a full serving of vegetables per every 4 oz. portion and she doesn't even know it. Enjoy!

BAKING TIP OF THE DAY : How to make your own confectioners sugar.

I recently ran out of confectioners sugar and found out you can make your own by blending 2 tablespoons of corn starch to 1 cup of regular sugar. I used my food processor but you can also use a blender or grinder for same effect. For a finer sugar blend longer till you like the consistency. Guess what, it worked out great I needed it for the lemon glaze for my yummy lemon cake. Enjoy!

Lemon Cake

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

6 ounces greek yogurt

2 ounces sour cream

1 1/3 cups sugar, divided

3 large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For glaze:

1 cup confectioner's sugar

2 teaspoons freshly squeezed lemon juice

2-3 tablespoons milk

Preheat oven to 350 degrees. butter 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan. line bottom of pan with parchment paper. Grease and flour pan. Sift together flour, baking powder, and salt into bowl. In another bowl whisk together yogurt, sour cream, 1 cup sugar, eggs, lemon zest and vanilla. Slowly mix dry and wet ingredients together with spatular. Fold vegetable oil into batter until completely blended. Pour batter into prepared pan and bake for about 50 minutes or until toothpick inserted in center comes out clean.

Meanwhile cook 1/3 cup lemon juice and remaining 1/3 cup sugar in small pan until sugar is dissolved. Set aside.

When the cake is done allow it to cool in the pan for 10 minutes. Turn cake out on a baking rack placed over a cookie sheet pan. While cake is still warm pour the lemon sugar mixture over the cake and allow it to cool. This step will make your cake really moist and flavorful.

For glaze combine confectioner's sugar, lemon juice and milk then pour over cake. Enjoy!