Saturday, November 8, 2014

Saturday, October 4, 2014

Sunday, August 24, 2014

Lemon Buttercream Frosting from


1/2 cup butter, room temperature
3 cups confectioners sugar
1/3 cup half-and-half or heavy cream
2 teaspoons lemon zest, finely grated
1 teaspoon lemon extract
2 tablespoons lemon juice, fresh


Cream butter on medium speed with an electric mixer for 1 to 2 minutes.

Add all other ingredients except half and half.

Mix on medium speed while slowly adding the cream until desired consistency is reached. Mix for 3-5 minutes on medium.

This will set when chilled.

Sunday, July 20, 2014

Saturday, May 24, 2014

Jean's Colorful Corn Salad

This recipe is from Taste of Home 2012

This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing southwestern flavor that brings people back for seconds.

16-18 servings


1 package 10 oz frozen corn, thawed 1 cup diced green pepper
1 cup diced sweet red pepper
1 can blackeye peas
1 can black beans
1 cup diced celery
1/2 cup minced fresh parsley
1/2 cup chopped red onions
1/4 cup shredded parmesan cheese
1 tsp cumin
3/4 tsp salt

1/2 tsp pepper
1/4 tsp hot pepper sauce
1 1/2 tablsp olive
1 clove minced garlic
3 tblsp lime juice
1tbsp apple cider vinegar
1 tbsp sugar

In a large bowl combine the first list of ingredients.
In a microwave-safe dish, combine oil and garlic. Microwave, uncovered for 30 seconds. Cool. Whisk in the rest of the ingredients. Pour over corn mixture an toss to coat. Cover and refrigerate.

Joyce's Texas Caviar

3/4 c oil
3/4 c cider vinegar
1 c sugar

Bring to a boil, stir to dissolve sugar.  Then remove from heat and stir in:

1 can yellow corn, drained
1 can white corn, drained
1 can black eyed peas, drained and rinsed
1 can black beans, drained and rinsed

Chill for several hours in refrigerator.  Drain liquid.  If desired, add

chopped tomatoes
chopped peppers

Serve with chips and/or crackers.  Refrigerate leftovers.

Monday, January 20, 2014

Greens and beans soup

1 bag escarole
1 box low sodium chicken broth
Celery, half an onion, 2 carrots chopped
5 cloves garlic minced
2 cans cannelloni beans
Handful acini de pepe pasta

Dice onion, carrots, celery and garlic.

Sauté with a little olive oil.

Add chicken stock, salt and pepper. Simmer until veggies are soft.

Add beans (untrained) and escarole. Simmer until escarole is almost tender. Add pasta.

Serve with a little pecorino cheese.

Very good and figure friendly.