Delicio Recipe List

This breakfast was deliciously low carb. Sometimes, on Saturday, we have a slow, lazy, nothing to do sort of morning. This morning was just one of those. So we did brunch! The boys wanted waffles and scrambled eggs. No problem.  I made them regular waffles but I made some almond flour waffles for me. Almond waffle recipe: 2 eggs 1/4 C. Heavy Cream 1/4 almond flour 1/2 tsp. baking powder A pinch of salt 1 T. Olive oil I don't put sugar substitute in because I really don't like things sweet anymore. (Yippee) Spray the waffle iron and waffle away! So, what's on the plate? Eggs and bacon...no problem, no carbs there. Waffles....about three carbs for the whole thing. Half a grapefruit....maybe six carbs. What, you might ask am I drinking? Hot cocoa, low carb style. Low carb cocoa 2 cups very warm water 1/2 tsp. cocoa powder 1/4 cup heavy cream That's it. I used to add stevia, but again, I don't need the sweetness anymore. There you go. A lovely Saturday morning brunch.

I would like to know how many batches of this stuff we've stirred up over the last 1 1/2 years.  Everyone loves it, so it disappears quickly.  3/4 cup honey 3/4 cup oil 2 tsp. vanilla 1/2 tsp. salt 2 cups oatmeal 2 cups coarsely broken graham wafers 1 cup coconut 1/2 cup sunflower seeds 1/2 cup wheat germ 1/2 cup sesame seeds 1/2 cup almond or peanuts 1 cup raisins or dried cranberries Heat oil and honey until thin.  Add vanilla and salt.  Combine remaining ingredients except raisins and pour honey mixture over.  Spread in cookie sheet and bake 30 min. at 275 F stirring every 10 min.  Let cool, break into chunks and stir in raisins.  A yummy, healthy snack or breakfast. Notes:  I reduce the honey and oil to 1/2 cup each.  It's a little healthier. (And a little drier!)             I can't buy graham crackers here, so use something called breakfast biscuits, which are a  ...

Very easy breakfast for supper!  1 cup stone-ground grits 4 cups beef stock 1 cup sharp cheddar cheese 6 sausage patties, cooked and chopped 1 egg, fried over easy, per bowl Make the grits in a large heavy saucepan. Bringing 4 cups of beef stock to a boil. Whisk in the grits a 1/4 cup at a time. When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end. When done, taste and add salt and pepper to taste. Stir in cheese and sausage. Place each portion in a bowl and top with a soft fried egg.

This recipe is as old as the hills. Some people will scoff at using mayonnaise, but it really helps to keep the pork moist and tender. This is also a recipe that I think you have to be willing to get a little messy in the kitchen. I've never been able to do the "wet hand, dry hand" method of breading, and believe me, when you've worked in a kitchen frying chicken by the 5 gallon bucket loads... you'll try every method available... So get in there and get your hands dirty! :-) Served here with Greek Potatoes and Skillet Fried Corn 6 Pork Chops Wet Mixture: 1 cup mayonnaise 1 tsp mustard 1/2 tsp garlic powder 1/2 tsp onion powder salt & pepper, to taste Dry Mixture: 1 1/2 cups bread crumbs 1/2 cup Flour 1/2 tsp garlic powder 1/4 tsp onion powder Salt & Pepper, to taste Preheat oven to 400 degrees. Spray a baking pan or large casserole dish with oil. In a flat dish,  whisk together mayo and seasonings . In a separate dish,  combine bread crumbs, flour and sea...

I know many of you have seen me mention PBC on my Facebook page. Most of you know that that's my home church, Pinewood Baptist Church, and I feed our Wednesday Night Supper crowd. We have recently grown to a group of about 75 or so. This past Saturday, the youth put on a Sweethearts Banquet, serving Steak/Chicken, Baked Potatoes, Salad and Desserts. When I got to the kitchen today, there was all kinds of leftovers in the frig. There was broccoli, cauliflower and red onions left over from the salads... already cut up and ready to go! I tossed them with enough oil and melted butter to coat them and sprinkled them with salt, pepper and garlic powder. I spread them out on a cookie sheet and roasted them at 425 degrees, until they were nice and caramelized!  Before... After Roasting!

Cake 1/2 cup shortening 1 1/2 cups sugar 2 eggs 2 teaspoons cocoa 3 tablespoons red food coloring 2 1/4 cups flour 1/2 teaspoon salt 1 cup buttermilk 1 teaspoon soda 1 tablespoon vinegar 1 teaspoon vanilla Cream shortening and sugar. Add eggs. Mix well. Mix cocoa and food coloring in a cup. Add to eggs and sugar. Add vanilla. Sift flour and salt. Add, alternating with buttermilk. Add soda and vinegar. Let foam and FOLD into mixture. Bake at 350 for 30 minutes, or until a toothpick comes out clean. Icing 2~ 8 ounce blocks of cream cheese, room temp 1 lb box powdered sugar (10X) 1 teaspoon pure vanilla extract Blend cream cheese until smooth. Add sugar and vanilla. Blend well. Truffles Crumble cake in a large bowl and add icing, mixing until it is the consistency of fudge. Scoop with a 1 inch cookie scoop or by the teaspoon full. Roll into a ball if using the teaspoon. Place on a sheet of wax paper on a cookie sheet. Freeze for about an hour. Melt white chocolate in a mediu...

Ingredients 16 oz vanilla almond bark 14 oz can sweetened condensed milk 50 (ish) Ritz crackers 1-1 1/2 cups creamy peanut butter 7 oz jar marshmallow fluff Instructions Line a 9x13 pan with foil. Spray foil with nonstick vegetable oil spray and set aside. In a large bowl, melt vanilla almond bark according to package directions. Stir in sweetened condensed milk and stir until smooth and combined. Spread half of the candy mixture in the bottom of your prepared pan. Press crackers on top of the candy, so that they are touching. You'll have roughly 7 rows of 4 crackers. Spoon peanut butter evenly over the surface of the crackers, then spread with an offset spatula or the back of a spoon. I used about a heaping cup of peanut butter -- you can use more or less to suit your taste. Spoon marshmallow creme evenly over the peanut butter and spread with offset spatula or back of a spoon. It doesn't have to be perfect, so don't worry if it smears a little. Top surface evenly with cr...

Thank goodness that I hid some pecans in the freezer this year! I had some orders for these delicious  little  tarts. Valentine's Day is a perfect time to splurge on these yummy bite size morsels! One Pie Crust , cut into 2 inch rounds with a cookie cutter, 24 total Filling: 1/3 cup firmly packed brown sugar 1 1/2 teaspoons all purpose flour 1 1/4 cups light corn syrup 1 teaspoon vanilla 3 eggs 1 1/2 cups pecan pieces 2 tablespoons melted butter Preheat oven to 375 degrees. Place pie rounds into a lightly greased mini muffin pan. In a large bowl, combine sugar, flour, corn syrup, vanilla and eggs. Beat well. Stir in pecans and butter. Spoon into pie rounds. Bake for 15-20 minutes or until golden brown. With the tip of a sharp knife, pull the edge of a round up and transfer to a wire rack to cool. Store in a sealed container.

This recipe is from my friend, Vanessa, who was a genuine Southern girl from Mississippi.  Super easy... only 5 ingredients! 3 cups flour 1 tsp. salt 2 T. baking powder 1/2 cup shortening 1 1/4 cups milk Mix flour, salt and baking powder together.  Cut in shortening.  Add milk.  Mix gently with a fork and knead a little just until dough stays together.  Press the dough out with your hands to about 1 inch thickness. Cut with a biscuit cutter, or cut into squares.  Bake at 425 degrees for 8-10 min.  Yield: 12-14 biscuits.

This is my plain ole', basic cornbread recipe that I always use.  It's fluffy, tender and easy.  Mix: 1 cup flour 1/2 cup sugar 1/2 cup cornmeal 4 tsp. baking powder 1/2 tsp. salt Add: 1 egg 1 cup milk 1/2 cup oil Stir until smooth.  Bake in a greased 9X9" square pan at 350 for 15-20 min.  Or bake a dozen muffins. Top with sausage gravy, Or eat together with chili, Slather with Roger's Golden Syrup, And add a splash of milk if you like. Bake in a larger pan topped with sugar if you like it thin and a bit crispy... What's your favorite way to eat cornbread?

The Kids love pizza and burgers, So I combined the two for these Pepperoni Pizza Burger Bombs! As you can tell by the picture at the bottom of the post... It got them all here! :-)  This was the test run. It tasted good, but not very pretty! This was the second run. Very good and looks good too! Pizza Sauce: 1 tablespoon olive oil 1 clove garlic, grated 1 small onion, chopped 1 tablespoon tomato paste 1 teaspoon Italian seasoning One 14-ounce can crushed tomatoes Burger Bombs : 1 pound ground beef Kosher salt and black pepper Pizza dough , room temperature 8 ounces mozzarella cheese, sliced 4 ounces thin pepperoni (about 32 slices) 1/4 cup olive oil, for brushing For the sauce: To a small saucepan over low heat add the oil, garlic and onion and cook until fragrant. Add the tomato paste and seasoning, and mash with the back of a wooden spoon. Stir in the crushed tomatoes and bring to a simmer. Simmer for 15 minutes, then remove from the heat. Preheat grill to medium-high heat. Prehe...

 We are back on the cooking train!  After taking a bit of a hiatus from grocery shopping (literally), I finally got back to Trader Joe's, stocked the pantry and refrigerator, and my family can eat home-cooked meals again.  I think my husband is happy about this.  I broke open Mom's recipe books again and came across this easy enchilada casserole.  It is not only extremely easy, but boy, it is good!  I feel that it can be eaten alone as a casserole or it can be used as a dip!   As usual, I do not know where it originated from and invite any readers to speak up if they know the history about this one.  I absolutely love learning about where these recipes came from and about the people that knew my Mom.  She had a great impact on the lives of so many people and it warms my heart to hear more about her from those that loved her!   3    Cans chili - no beans (I used turkey chili with beans and it is delicious) 1    Can cor...