Today on this date... July 16th, my husband David and I have been married 46 years. π The photo below, was taken about four years ago by our oldest daughter Wendy.
Sunday, July 16, 2023
π Dave & Cindi's "46" Anniversary π
Saturday, July 15, 2023
Caramel Iced Coffee
This Caramel Iced Coffee is so good, plus it doesn't take long to make.
Caramel Iced Coffee
-
Prep Time: 7 Minutes
-
1 Tablespoon instant coffee (I used decaffeinated coffee)
2 Tablespoons of sugar (or 3 packets of Saccharin Sweetener)
2 Tablespoons hot water
3/4 cup 2% milk
1/8 teaspoon 2% milk
1/2 teaspoon Watkins Imitation Caramel Extract
1 cup ice cubes (I used miniature ice cubes)
-
1.) Place coffee granules and sugar (or Saccharin Sweetener), in a tall glass or coffee mug.
2.) Now add 2 Tablespoons of "Hot Water"; stir until well combined.
3.) Add the 3/4 cup plus the 1/8 cup of 2% milk, and the caramel flavoring; stir once again to combine.
4.) Finally, add the ice cubes to your glass; stir once more, and enjoy your coffee beverage.
5.) Yields: 13-onces (One serving)
6.) Additional note:
-
Photo of Watkins Imitation Caramel Extract, which I also added to the coffee, to give it that wonderful caramel flavor.
-
Caramel Iced Coffee | Just A Pinch Recipes
-
Sunday, July 9, 2023
Tomato Sandwiches
My husband and I enjoy Tomato Sandwiches, especially during the Summer. We also enjoy our sandwiches with a bit of "Hot Shots" seasoning sprinkled over the tomatoes. I like to toast my bread, where my husband does not.
Tomato Sandwich
-
Prep Time: 5 Minutes
-
2 slices of bread (toasted or untoasted bread)
4 teaspoons of mayonnaise or salad dressing (See *Note)
1 or 2 slices of tomatoes (Garden fresh tomatoes taste best!)
1 or 2 pinches of McCormick's Hot Shot! Black & Red Pepper (Using this is optional.)
-
1.) Spread 2 teaspoons of either mayonnaise or salad dressing, on each slice of bread. (In prefer to toast my bread, before spreading on the mayonnaise.)
2.) Place the sliced tomatoes on one slice of bread.
3.) Sprinkle the Hot Shot! Black & Red Pepper, on either the toasts, or over the mayonnaise or salad dressing. (Using the Hot Shot! spice is optional.)
4.) Place the other slice of bread, over the sliced tomatoes. Now enjoy your Tomato Sandwich.
5.) Yields: 1 Sandwich
6.) *Note: If using another type of bread, such as 100% Whole Wheat, the bread is larger in size. I then sprinkle 1 Tablespoon of mayonnaise or salad dressing, on each slice of bread.
-
I thought I'd share additional photos of the salad dressing and mayonnaise I used. Also the Hot Shot! seasoning.
-
Tomato Sandwich | Just A Pinch Recipes
-
Saturday, July 8, 2023
Cindi's Egg Rolls
These are my favorite Egg Rolls. You can use a variety of different meat, such as ground beef, thinly sliced pork steak, seasoned ground pork sausage, pre-cooked shrimp, or prepare them without meat for the vegetarians.
The following photo submitted by, SunnyByrd
-
The following photo submitted by, MichiganMommy
-
The following photo submitted by, Cindi
a.k.a. Domestic Goddess
-
Photos of the jarred unsulphored molasses I have used when preparing the egg rolls.
-
Cindi's Egg Rolls | Just A Pinch Recipes
-
Wednesday, July 5, 2023
* ~ Domestic Goddess's Blue Ribbon Recipes ~ *
1.) Fruity Tossed Salad
When making this salad, be sure to easy on the salad dressing.
As a little bit surely goes a long way.
This is such a pretty salad!
Tuesday, July 4, 2023
Friday, January 14, 2022
* ~ Welcome to Domestic Goddess's Recipe Box ~ *
Saturday, November 7, 2015
Flourless Peanut Butter Cookies
Flourless Peanut Butter Cookies
1 cup creamy peanut butter (I used Skippy)
1 cup chunky peanut butter (I used Skippy Super Chunk)
1-1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 Tablespoons ground flaxseed, optional (See *Note)
1.) In a bowl, add the creamy and chunky peanut butter, plus the granulated sugar; beat together until smooth. (I used a hand-held mixer to cream the mixture together.)
2.) Add the eggs and vanilla extract; beat until well combined.
3.) Using a spoon; stir in the flaxseed.
4.) Take a tablespoon of the dough, and shape by hand into a ball. (I used a small Pampered Chef Scoop, which is equal to 1-Tablespoon.)
5.) Slightly flatten the dough balls with the palms of your hands, and then place them onto Pampered Chef Baking Stones. (I place 12 onto each baking stone 2-inches apart.)
6.) Press the top of each cookie down "gently" with a fork.
7.) Bake in a 350ΒΊF oven for 12 minutes, then remove, and let the cookies set on baking stone(s) for 5 minutes, before removing to a wire rack and allowing the cookies to cool completely.
8.) Yields: 53 cookies (Each cookie about 2-inches in diameter.)
9.) *Note: Adding flaxseed to this recipe is optional, but if you decide not to add the flaxseed, you may need to chill the dough in the refrigerator for a couple hours before baking the cookies. This helps to firm up the cookie dough, plus it makes it a lot easier for handling the dough.
10.) Additional Note: I like to freeze these cookies in a Tupperware container, and just take out what I want to eat for later.
Friday, October 30, 2015
Witches Hat Cookies π
32 Hershey Milk Chocolate Kisses
1 (16-oz.) container vanilla frosting (See *Note)
8 drops red food coloring
8 drops yellow food coloring
-
5.) Using a small spoon or the tip of a butter knife, apply a small amount of frosting in the middle of the cookie. (The frosting should cover the center hole of the cookie.) A tiny bit of the frosting will poke through the other side of the cookie, but that's ok, you won't really noticed that little bit of frosting peeking through.
(There's no need to refrigerate the cookies.)
Monday, September 14, 2015
Spaghetti Salad
Spaghetti Salad
1 pound of uncooked spaghetti (broken into 3rd's)
1 (16-oz.) bottle Kraft Zesty Italian Fat-Free Dressing
2/3 cup Kraft Zesty Italian Fat-Free Bottled Dressing
3 Tablespoons McCormick Perfect Pinch Salad Supreme Seasoning
Half of 1 red bell pepper, chopped
1 cucumber, seeded and chopped
1 cup each, broccoli and cauliflower, cut into small pieces
1 large carrot, peeled and shredded
1 (8-oz.) package Colby-Jack Marbled Cheese, cubed small
1.) Cook the spaghetti, then drain under cold water till the spaghetti is cool. Drain well. (I cooked my spaghetti exactly for 12 minutes.)
........... An additional up-close photo of the salad ...........
Thursday, September 3, 2015
Savory Scotch Meat Loaves
Savory Scotch Meat Loaves
1 large egg, beaten
3/4 cup soft bread crumbs (See *Note)
1/4 cup diced onion
1/4 cup diced green bell peppers
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb. ground beef, or ground pork (See *Note)
5 medium size hard boiled eggs, peeled (See *Note)
Sauce:
3/4 cup ketchup
3 Tablespoons water
1-1/2 teaspoon vinegar
3/4 teaspoon chili powder
1/4 teaspoon dried, crushed, oregano leaves
1/8 teaspoon dried, crushed, oregano leaves
Thursday, August 20, 2015
Stuffed Pepper Soup
Stuffed Pepper Soup
1 lb. lean ground beef (I used 90% lean)
1 cup chopped onion
3 large cloves garlic, minced
1/4 teaspoon ground black pepper
1/2 teaspoon McCormick's Ground Sage
1/2 teaspoon McCormick's Ground Thyme
1-1/2 teaspoon Morton Season-All Seasoned Salt
1-3/4 cups chicken broth
1 (6 oz.) can tomato paste
1 (28 oz.) can whole peeled tomatoes, cut-up
2 cups diced green bell peppers
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... .....
1 cup water
1/2 cup long grain white rice
1.) Spray the inside (bottom only) of a large pot with a cooking spray. (I use an olive oil cooking spray.)
2.) Add the ground beef and onions to the pot.
3.) Cook the ground beef and onions over medium heat for about 6 minutes, or until the meat is brown, and the onions are tender.
4.) Now add in the minced garlic, but only cook the garlic for just 1 minute.
5.) If there is any excess grease in the pot, then drain off the grease in a colander. (Since I used 90% lean ground beef, there really wasn't any excess grease in the pot, so I didn't have to drain it.)
6.) Add the cooked beef/onion mixture back to the pot, then add in the ground pepper, ground sage, ground thyme, seasoned salt, chicken broth, tomato paste, the cut-up tomatoes, and the diced bell peppers. Stir well, so the tomato paste is incorporated into the soup.
7.) Bring the soup to a boil, and then reduce the heat to a low simmer.
8.) Cover the pot and simmer the soup for 30 minutes. (Be sure to stir the soup a few times while it's simmering.)
9.) While the soup is simmering, I start cooking the rice and water together.
10.) In a small saucepan, add the 1-cup of water, and bring it to a boil.
11.) Once the water comes to a boil, add in the rice, stir the rice, then reduce the heat to a low simmer.
12.) Cover the saucepan, and simmer the rice for about 11 minutes, or until all the water has absorbed into the rice. (I stir the rice a few times while it's simmering, so the rice doesn't stick to the pan. Also... I did want to mention, the cooking instructions on the back of the bag of rice, states to cook it for 15 minutes, but I found I only needed to cook the rice for 11 minutes.) Once the rice has absorbed all the water, remove the saucepan from the heat.
13.) Once the soup is done simmering, then add the cooked rice to the pot; stir, and finish heating the soup through before serving.
14.) Yields: 6 servings
Tuesday, August 11, 2015
Southwestern Meatloaf
Southwestern Meatloaf
Prep Time: 5 Minutes
Cook Time: 1 Hour
1/3 cup water
1 large egg, beaten
4 Tablespoons Old El Paso Taco Seasoning Mix (25% Less Sodium)
1 Tablespoon plain bread crumbs (or use ground Flaxseed)
1/8 teaspoon cayenne pepper
ketchup, use desired amount to top meatloaf
1.) Lightly grease the inside (bottom only) of one 8x4-inch Teflon coated baking pan. Set pan aside.
2.) Preheat oven to 375ΒΊ F.
3.) In a large bowl mix together thoroughly, the ground beef, water, egg, taco seasoning, bread crumbs or Flaxseed, and the cayenne pepper.
4.) Put the meat mixture in the 8x4-inch loaf pan.
5.) Top the meatloaf with ketchup, and bake in the oven for 1 hour.
6.) After removing the pan from the oven, let the meatloaf sit for 5 minutes, before slicing and serving.
7.) Yields: 5 servings
8.) Note: When it comes to adding either the bread crumbs or Flaxseed, be sure to just add the 1 tablespoon. Surprisingly, that's all the recipe needs to hold this meatloaf together.
Saturday, July 25, 2015
Bourbon Chicken Wings
Bourbon Chicken Wings
2 lbs. chicken wings (See *Note)
vegetable oil cooking spray (used to cook the wings)
1/4 cup brown sugar, firmly packed
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 cup less sodium soy sauce
1/4 cup bourbon (or apple juice)
2 Tablespoons ketchup
1.) In a bowl, combine the brown sugar, garlic powder, ginger, soy sauce, bourbon (or apple juice) and the ketchup.
2.) Lightly coat a large non-stick skillet with cooking spray.
3.) Place wings in the skillet, and pour the sauce evenly over the chicken.
4.) Cover skillet, and cook the wings over medium heat for 16-18 minutes, or until chicken is no longer pink inside. Be sure to turn the wings often, to prevent them from sticking to the skillet.
5.) Serve wings on a plate or platter, and spoon any additional sauce from the skillet, over the chicken.
6.) Servings: 2-3 (12 wings, or possibly 6 wings and 6 drumettes.)
7.) *Note: When preparing this recipe, I used 6 wings and 6 drumettes (about 2 lbs.). Also, cooking time may vary when preparing the wings. The first time I prepared them, they were done cooking within 18 minutes. The second time I prepared them, they were done cooking within 16 minutes.
Photo of wings being cooked in a non-stick skillet.
π½ Alien Cookies π½
Look at the cute Alien Cookies that my sister Kim had made for my daughter Wendy, to give me as a delicious gift for this past Mother's...
-
My family loves these Green Bean Fries. They taste even better when dipped in a bottled ranch dressing, such as... Hidden Valley Ranch Dres...
-
On this blog, I'll be sharing recipes which I've enjoyed preparing, plus photos of my family. So, grab yourself a cup of coffee or ...