This page will contain some of the latest and best recipes or hints. Check back often to see what is new or updated. I have 3 cookbooks out, but these will not always be in the cookbooks..


I had one of my recipes just recently published on “Taste of Home- Healthy Cooking” magazine.



Spicy tomato juice


12 pounds of tomatoes

9 dried cayenne peppers1 medium onion chopped

1 celery rib, chopped

¼ cup chopped seeded jalapeno pepper

½ cup sugar

1 tbsp. Worcestershire sauce

2 tsp. Salt

¼ tsp. Pepper

Cut an x in bottom of each tomato.  Fill a Dutch oven 2/3 full of water and bring to a boil.  With a slotted spoon dip tomatoes for 30 to 60 seconds in boiling water and then plunge in ice water.   Discard the peel, chop and place in a stockpot. Add the chilies, onion, celery and jalapenos. Bring to a boil.  Reduce heat; simmer, uncovered for 20 to 25 minutes until vegetables are tender.  Stir occasionally so the tomatoes don’t stick.

In a food processor , process juice in batches and then strain to get out the seeds and pulp.  Return to a processor and add the sugar, salt and pepper.  Heat through and then cool.  May be refrigerated for up to 3 days or frozen for 3 months.


Loin with Ham and Cheese

Take a pork tenderloin and cut a pocket down one side. Don’t cut all the way through. Roll sliced deli ham and swiss cheese together to make a packet. Lay these in the slice you made in the side of the loin. Tie shut with kitchen twine. Sear in a hot skillet on all sides to seal juices. Then put in oven for 20 min. or until done. Snip twine and make a good au jus or gravy for over top when serving.


Steaks with Mushroom sauce

4 boneless beef sirloin steaks about 6 oz. each

1/4 tsp. salt

1/4 tsp. pepper



1 Jar 4 1/2 oz. sliced mushrooms, drained

1 tsp. minced garlic

1 tsp. canola oil

1/2 cup French onion dip

2 Tbsp. half and half cream

1/2 tsp. minced chives or onion

1/4 tsp. pepper

Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 inches from heat for 5 to 7 minutes on each side or until meat reaches desired doneness. For medium rare, a meat thermometer should read 145, medium 160 and well done 170.

In a large skillet, saute mushrooms and garlic in oil for 3 minutes. Stir in the onion dip, cream, chives and pepper. Bring to a gentle boil. Reduce heat; simmer uncovered for 2 to 3 minutes or until heated trough. Serve with steaks. I used morel mushrooms and it was deicious.


Chicken tortilla soup

Almost like Max and Erma’s

Serves 8


¼ cup butter or margarine

¼ cup all purpose flour

2 small cans chicken broth

1 cup milk

8 oz. Velveeta cheese-cubed

10 oz. Can Ro*Tel tomatoes and chilies

2 cups cooked, shredded chicken

1 tsp. Cumin

1 tsp. Chili powder

mashed potato flakes

flour tortillas as needed

Colby Jack cheese or Mexican blend cheese shredded as needed

In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.  Slowly whisk in small amounts of chicken broth at a time, then whisk in the milk.Reduce heat to low and stir in Velveeta cubes; stir until melted. Stir in Ro*Tel tomatoes, chicken, and spices.

Once soup is heated through, it is ready to serve at this point. If you need it thickened use some mashed potato flakes a little at a time until desired thickness. However if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally.

For tortilla strips, cut tortillas into strips and deep fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks.  Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings.You can use crumbled tortilla chips instead of tortilla strips. As a substitute for Ro*Tel, you can use 1 ½ cups of salsa. Spiciness can be easily adjusted by using spicy Ro*Tel or salsa and adding cayenne pepper to the soup


Sweet chicken bacon wraps


1 ¼ pounds boneless, skinless, chicken breasts (about 4 Breasts)

1 1lb. Package sliced bacon

2/3 cup firmly packed brown sugar

2 tablespoons chili powder


Preheat oven to 350 degrees. F

Cut chicken breasts into 1 inch cubes. Cut bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and boiler pan with nonstick cooking spray. Place chicken wrap on rack in boiler pan. Bake 350 for 30 to 35 min. or until bacon is crisp.


Honey Glaze for ham

1/3 cup honey

1/3 cup packed brown sugar

½ tsp. Red pepper flakes

½ tsp. Ground red pepper

You can add more of the pepper or red pepper flakes to suit your taste. This makes enough for half of ham. Mix these ingredients over low heat. Bake ham for an hour and then coat with half of the mixture. Continue to bake. Half hour before it is done, with the cut side of ham down in the juice, put the rest of the glaze on the ham. If doing a bigger ham, double the recipe. It was so good, that we poured the juice in the bottom of the pan over the ham after we sliced in and had put it in a bag to go into the refrigerator. I used brown sugar splenda.


Five cheese Lasagna

2 pounds ground beef

1 jar 26 ounces spaghetti sauce

1 can rotel small diced tomatoes with chilis

1 tsp. Minced garlic

1 tsp. Onion powder

2 eggs, beaten

1 8ounce of cream cheese softened

1 carton sour cream

1 ½ cups cottage cheese

½ cup grated Parmesan cheese

4 cups 16 ounces shredded mozzarella cheese

2 cups of shredded montarey jack cheese

uncooked lasagna noodles


In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce, minced garlic, onion powder, and diced tomatoes and chilis. In a large bowl, combine the eggs, sour cream, cottage cheese, cream cheese and Parmesan cheese. Spread 1 ½ cups sauce mixture in a greased 13 x 9 inch baking dish. Top with three or four noodles. Spread 1 ½ cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with sour cream mixtureshredded monterey jack cheese, another layer of noodles , remaining sauce and mozzarella cheese.

Cover and bake at 350 for 50 minutes. Uncover, bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Serves 12. I freeze the leftovers for another meal. Best lasagna we ever ate


Glaze for cheesecake

1       3oz. Box of cook and serve vanilla pudding

1       3 oz. Box of jello  to match what fruit you are using

1       cup of water

Combine ingredients and bring to a boil.  Then pour over the fruit that you are using and mix together.


Cookie jewels

Cream cheese topping for sugar cookies

1 pkg. 8 oz. Cream cheese

½ cup sugar

1 tbsp of lemon juice

Mix together and put on top of cookies. Put a touch of the glaze on top of that.


Spicy Coconut Sauce

Serve over chicken, shrimp and rice


1 tbsp. canola oil

1 tsp. chopped garlic

1 cup cream of coconut milk

1/4 cup chicken broth

1/2 tsp. crushed red pepper flakes

1/4 cup evaporated milk

1 pound medium shrimp, cooked or a chicken breast cut in chunks and cooked


Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut mlk, chicken broth, red pepper flakes. Bring to boil, reduce heat and simmer for 5 minutes. stir in the evaporated milk and return to a simmer without boiling. Add the meat and heat through. Serve over cooked rice.


Cheesy Onion Soup

Similar to a soup served at Outback Steakhouse.  Delicious serves  3

2 cups thinly sliced yellow sweet onions

2 tablespoons butter

14 to 15 ounce can chicken broth

¼ tsp. Pepper

2 chicken bouillon cubes (I used 2 tsp. Granulated bouillon )

¼ cup diced Velveeta

1 ½ to 1 ¾ cup white sauce, recipe follows

Shredded Cheddar cheese, for garnish

In a 2 quart saucepan, place butter and sliced onions.  Cook at low to medium heat, stirring frequently until soft and clear but not brown.  Add chicken broth from can, chicken bouillon , pepper and stir until completely heated through.  Add white sauce and Velveeta cheese.  The white sauce will be thick because it has been removed from the heat.  Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly.  Turn temperature to warm and let cook for an additional 30 to 45 minutes.  I also used an egg beater to make it smooth.  I diced the onions finely also.


Thick white sauce

3 tbsp. Butter

3 tbsp. Flour

¼ tsp. Salt

1 ¼ cups whole milk

In 1 quart saucepan, melt butter and add flour, cook on medium heat until flour turns thick and comes away from side of saucepan.  Pour milk into flour mixture a little at a time and stir constantly, taking care not to let mixture lump.  Set aside off the heat until ready to use in the soup.