Delicio Recipe List

It's summertime and the living is easy, fish are jumping and the cotton is high, your Daddy's rich and your Mama's good looking, so hush little baby don't you cry....Mama's got a fresh Peach Cake in the oven! 3 eggs, well beaten 1 3/4 cups sugar 1 cup vegetable oil 2 cups flour 1 teaspoon each of baking soda, salt and cinnamon 2 cups sliced fresh peaches ( I really like the white ones in this cake) 1/2 cup chopped pecans (optional) 1/4 cup fresh orange juice 1 teaspoon vanilla extract Mix all ingredients in a large bowl thoroughly by hand. Pour into a greased and floured 13X9 pan. Bake at 375 degrees for 50 minutes. "I never met a peach cake that I did not like."~Adele Forbes

I don't know the origin of the Olive Burger, but they're popular on menus here in Michigan. Hubby and I recently ate at the Peanut Barrel in East Lansing and loved the savory taste of the olive burger sauce they put on top. I tried to reproduce it and here's my recipe taste-tested and approved by my hubby: Olive Burger Sauce 1 cup mayonaise 1 cup chopped green olives w/pimentoes 2 TBS ketchup 1 TBS mustard (I used grainy) 1/2 tea. onion powder Measure out the olives... And, run your knife through them so they're chopped like this: Whisk the ketchup and mustard with the mayonnaise in a medium bowl. Whisk in the onion powder. Stir in the olives. Refrigerate the sauce until ready to serve. The Burger 2 lbs. ground chuck 1 medium onion barbecue seasoning Chop the onion... Mix it into the ground chuck and sprinkle with barbecue seasoning. You can use any type you enjoy such as mesquite. Form into patties. I like to grill over high heat to sear the outside while keeping t...

This is patty pan squash.  It is the first time I have grown this type of squash and I like it a lot.  It is a white fruit that looks a lot like a flying saucer. I put about six boneless, skinless chicken thighs in the frying pan with a bit of olive oil.  After they were cooked about halfway, I put the cut up squash on top and then put on a tight lid and added Mrs. Dash original seasoning. After about 15 more minutes I mixed everything up and made sure the squash was cooked through. To serve I added Parmesan cheese, oh, so yummy!

Everyone has a favorite Pasta Salad recipe.  Here's my family's favorite which is especially good with summer veggies. Jill's Pasta Salad 16 oz. (1 lb.) pasta of your choice 2 cucumbers 2 tomatoes 1 can large pitted black olives Italian dressing McCormack's Salad Seasoning red onion to taste (optional) Freshly grated Parmesan cheese (optional) Start by preparing the pasta according to package directions. While pasta is cooking peel the cucumbers. Cut into fourths lengthwise and remove the seeds and chop as shown below: Drain olives then slice in half lengthwise... Or if you prefer...cut crosswise into little circles. Seed the tomatoes and chop. Chop red onion if you're using one. (My family doesn't like the raw onion.) When pasta is done, rinse under cold water until pasta is completely cooled. Mix with the chopped veggies in a large bowl and add Italian Dressing. I use the Good Seasons packets so I can mix it up fresh. Tastes GREAT! But you can also use bottled...

My husband and son BEG me to make them Grilled Hot Wings in the summer. We like them crispy, so if that's what YOU like.... try this recipe and cooking method. I buy these 4-pound bags of frozen chicken wings when they are on sale. I always make two bags so we have LOTS! Thaw them before preparation. Cover two cookie sheets with foil to save on clean-up later. Cover the foiled cookie sheets with whatever racks you have. Spray racks with cooking spray. Lay out the thawed chicken wings with the skin side UP. Bake at 350-degrees for an hour While the wings are baking, mix up this hot seasoning recipe. Actually, I would call this more MEDIUM than hot. If you like REALLY HOT wings, use Tabasco HABANERO sauce instead. Seasoning Recipe 2 TBS. cayenne pepper 1 TBS. smoked or Hungarian paprika 1 tea. garlic powder 1 tea. seasoned salt 1/2 tea. onion powder 1/2 tea. dry mustard Whisk this together and set aside. Now prepare the Blue Cheese Dip 1/2 cup mayonnaise 1/2 cup sour cream 1/2 tea. g...

Since I started this low carb lifestyle, I have lost about 25 lbs.  During February of 2011 and wrestling season, I saw a picture of me that was in the paper.  That was just scary.  I realized that I was way bigger than I should be.  I am 5' 8" and weighing 168 was too much!  So my sister and I went on this low carb way of eating and the pounds came off quickly at first.  I understand that the first 15 pounds or so I lost was water weight, but hey, that's all right with me.  The rest of the weight has come off gradually.  I eat about 50 to 70 carbs a day and am still losing weight slowly.  I now weigh 142.  Now I actually look like I should look.  I even put on a pair of Levi's today that I couldn't wear before.  They are loose.  Yeah!  I need to lose maybe another five or ten.  As long as you plan ahead, you can do this.  There are even times when eating low carb is not an option, just know that you can do ...

4 ounces cream cheese, softened � cup milk 1 tablespoon cornstarch � teaspoon salt 12 eggs 2 tablespoons Dijon mustard 2� cups shredded cheddar cheese, divided 2 cups (about � lb) finely chopped fully cooked ham  (I processed ham in the food processor) � cup chopped chives      Preheat oven to 375�F.     Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.     In a small bowl, beat cream cheese and milk until smooth. Add cornstarch and salt; mix until combined. In a large bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.     Bake for 30-35 minutes or until eggs are puffed and set.     Meanwhile combine mustard,  2 cups of the cheese, ham and chives in a bowl, stir until well combined.     As soon as eggs come out of the oven spread ham mixture over eggs. ...

This is my mom's classic potato salad recipe, a staple of the Clark family's summer picnics. We had a big batch of this just yesterday for the 4th of July, and to the usual rave reviews. The secret to my mom's potato salad is pickle juice, which gives this salad a delightful tang. 10 large potatoes (cooked, peeled, cut into chunks, then put in refrigerator to cool) 10 hard boiled eggs (8 chopped and 2 sliced) 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1 cup chopped cucumber or bread & butter pickles (reserve 3/4 cup pickle juice) 1 large red onion, chopped 1/2 cup fresh parsley, chopped 1/3 cup chopped chives (optional) 2 tablespoons Dijon mustard 1 tablespoon stone ground Dijon mustard 1 1/2 cups Miracle Whip Paprika Put cooked potatoes and chopped hard boiled eggs in a large bowl. Pour 3/4 cup pickle juice over the potatoes and eggs. Mix in salt and pepper. Cover and let marinate in the refrigerator for an hour or more. Then add the chopped pickles, onion, ...

My friend Lyndsee recommended this recipe. She got it from National Public Radio's Splendid Table , which got it from Diane Rossen Worthington, who got it from Nancy Harmon Jenkins, who was begat by Sariah, who was begat by Eve, ;-) The deliciousness and simplicity of this dish make it a keeper. 1-1/2 pounds ripe cherry or grape tomatoes, halved 4 garlic cloves, minced 1/2 cup fresh bread crumbs 1/2 cup freshly grated parmesan cheese Salt and black pepper to taste 1/4 cup olive oil 1 pound penne, fusilli, or farfallini pasta 1/2 cup finely chopped fresh basil Preheat the oven to 400 degrees. Place the tomato halves in a large baking dish that can be brought to the table. In a small bowl, combine the garlic, bread crumbs, cheese, salt and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture. Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned, and slightly thickened. In a large pot of salted boiling water, cook the pasta fo...