Beef Pepper Jerky – Husband Approved! July 23, 2016

     Yesterday, I decided to make some beef jerky. It’s such a good healthy snack, but an expensive one. I figured it couldn’t be that hard to make, so I looked at a few recipes online, and decided to go with my own marinade. Slicing the meat took the longest. I told my hubby that I could make a lot more if I only had a slicer.  He immediately started pricing them to find me the best deal.  You could make these so many different ways.  For my next batch, I will be using teriyaki sauce, cayenne & black pepper.  Then maybe a BBQ flavor….the list could go on!  


I used 4 lbs of 1/8 inch slices of beef (You can use a low priced cut of meat for jerky. Brisket works great.) I used a chuck roast since I got it on sale. I seasoned the meat in a large bowl with: 

1/2 cup Worchestershire Sauce
1/2 cup Soy Sauce
1/4c honey
1 tbsp garlic powder
2 tbsp cayenne pepper
2 tbsp black pepper
2 tbsp smoked paprika 

Stir well, and then put the mixture in a large zip lock bag to marinate overnight. Lay out your pieces on wire rack placed on cookie sheets.  When I was done laying them out, I lightly sprinkled them with black pepper. Even the small pieces are wonderful for a bite size treat. Bake at 175 for 5-6 hours. They will be done when they bend easily, but completely dried. Enjoy!


Simple Fudge (Dressed Up For Any Holiday!) December 19, 2015

     I made this fudge for Christmas, but it’s always a quick & easy treat to make for any holiday.  With Valentines Day coming up, you can make several kinds, and pass it out to the ones you love!

Simple Fudge (Dressed Up)

Simple Fudge (Dressed up for any holiday!)

2 (15 oz.) can Eagle Brand milk
5 c. semi sweet chocolate chips
1/4 tsp. salt
2 tsp. vanilla
1 c. chopped nuts

Melt Eagle Brand milk and chocolate chips in microwave until smooth. I generally do 2 minutes at a time, stirring, and then adding 2 minutes until mixture is hot, glossy and smooth looking. Be careful not to over cook or burn the chocolate mixture. Remove mixture from microwave,
add nuts & vanilla. Have a large cookie sheets greased with butter prepared and ready for hot mixture.
Quickly pour mixture into large buttered cookie sheet.
Makes 1 large cookie sheet. Chill 3 hours and cut 2″ squares.

**Now to dress up your fudge & give it candy shop flavors, add your favorite candy at the end of the cooking cycle. Heath Bits, Rolo’s, Crumbled Oreo Cookies, etc. After mixing in your goodies, quickly pour onto your butter greased pan. If you want sprinkles on top, you have to sprinkle them on as soon as you are done pouring the fudge in the pan so they stick. It’s fun to take a simple recipe and make it your own.

To make White Fudge, use the same recipe from above. Just substitute white chocolate chocolate chips. You can add in some of your favorites into this too. I made mine into White Gumdrop Fudge this year by adding Jots candies. Have fun!


Garden Vegetable Beef Soup August 4, 2015

Beef Vegetable Soup

     Yep, it’s probably way to hot for soup, but I had a craving for some good garden veggies.  This is a nice way to get your “healthy” on too!  Soup doesn’t have to take all day to cook.  I use frozen veggie’s in mine if I don’t have fresh available, which is a quick and healthy option.  Use fresh if you can of course, but be prepared to sit back & do some dicing & chopping.  Enjoy!

Garden Vegetable Beef Soup


4 cups hot water

3/4 cups powdered bouillon

8 oz beef cut into small chunks

1 cup carrots

1 cup celery

1 cup onions

1 cup green beans

1 cup peas

1/2 cabbage cut up

In at least a 10 cup pot, start by boiling your water, bouillon & beef for about 30 minutes.  Then add all of your vegetables at once to your boiling soup.  Cook for another 15 minutes, cover and remove the pot from heat. This will keep your vegetables crispy, and not let them turn to mush. Let it self cook for another 1/2 hour with the lid on.


A Little Wine Time! June 26, 2015

     We do whatever we can to support our local businesses, so Dave & I went to Ponchartrain Winery for a little wine testing.  We called ahead to find out when they were the least busy, and they were more than accommodating on the phone.  Neither of us had ever been to a winery, so this turned out to be a very enjoyable day for us.  The winery was a quaint establishment with an old world charm.  Customer service was provided by “Susie”, and she was wonderful.  We went home with a case of wine, and the promise to return for one of their concerts with Jazz’n The Vines.  Check out their website, and pay them a visit if you’re in the area.  You won’t regret it!  Ponchartrain Vineyards



Nacho Layered Dip January 5, 2015

Natcho Layered Dip

Nacho Layered Dip (Perfect for the Superbowl!)

Layer 1: 1 large 30 oz can of re-fried beans
1 pkg taco seasoning
Mix well & spread this layer across a 10-12″ platter

Layer 2: 24 oz Picante (Pick you temperature. We like it HOT!) Spread onto of bean layer

Layer 3: 1-2 cups of sour cream
Spread on top of Picante layer

Layer 4: 2 cups of shredded cheese

Layer 5: 1/4 head of iceburg lettuce thinly diced. Spread on top of cheese

Layer 6: 1 diced tomato. Spread on top of lettuce

Layer 7: 1 small diced onion. Spread on top of tomato

Layer 8: 1 small can of sliced black olives. Spread on top of onion to finish.

Refrigerate your finished tray for at least 2-4 hours, and serve with Doritos, Scoops, or any other favorite dipping chip!


Crispy Caramel Popcorn by YankeeBelle December 27, 2014

Crispy Caramel Popcorn

Caramel Popcorn YBC

Ingredients & Directions

16 cups popped popcorn (or 4 bags microwave popped      

1/2 cup butter or 1 stick butter

1 cup brown sugar

1 cup dark Karo syrup

1 teaspoon vanilla

1/4 teaspoon baking soda

1 cup honey roasted peanuts (optional)


-Place the popped popcorn in a very large bowl and set aside. If you want peanuts in your popcorn, toss them in with the popcorn.

-Preheat oven to 300 degrees F. Line a baking sheet with aluminum foil and spray or just spray with non-stick cooking spray. Set aside.

In a microwave safe bowl, combine the butter, brown sugar, Karo syrup, vanilla & baking soda. Heat for 2 minutes, take out of the microwave & mix all ingredients well. Return to microwave & cook for another 3-5 minutes or until mixture is hot & bubbly. Remove from the microwave, and carefully pour the hot caramel over the popcorn. Stir quickly to coat the popcorn evenly. Spread the popcorn evenly over the baking sheet. Place in the oven for approximately 10 minutes. Flip the caramel corn over, and cook the other side for another 5-10 minutes. Remove the pan from the oven, allow it to cool & dry completely, then break it apart and eat. This is so yummy!! Store in a can with lid or other container. Plastic is fine.


Dusty Blueberry Muffins – Only 3 Ingredients! October 13, 2014

     I am all for quick & easy, so I started playing with these cake mix recipes. Some are great, other’s not so great. I assure you, the one’s I’m posting are tried & true. These blueberry muffins are a simple 3 ingredient recipe, and I call them “dusty” because they come out a bluish color due to the pie filling. 🙂

Dusty Blueberry Muffins

Dusty Blueberry Muffins

1 box of yellow cake mix
1 can of blueberry pie filling
1 egg

Blend all the ingredients together by hand or with your mixer. Spoon into cupcake tins sprayed with cooking spray. For this batch, I used my big 6 muffin pan, but you can certainly go with the 12 regular sized pan. Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean. I don’t know to many people that can resist a good muffin! Enjoy!


Banana Muffins October 13, 2014

Filed under: Appetizers & Party Food,Desserts,Muffins,Recipes — Susan @ 6:42 pm

     This is my go to recipe when I have bananas going to waste on the counter.   They are moist, delicious, and quick to make!

Banana Muffins

Banana Muffins
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
5 overripe bananas
1 cup brown sugar (packed)
3/4 cup unsalted butter (melted & cooled)
2 eggs
1 tsp vanilla
1/2 cup chopped walnuts or pecans

I started this recipe by peeling the bananas of course. Place in a large mixing bowl, and use your mixer the mash them until they are smooth. Next, I simply added the rest of the ingredients, and mixed well. Spray your cupcake pan with cooking spray, and fill each one almost to the top with your banana batter. Bake at 350 for approximately 15- 20 minutes, or until toothpick comes out clean. This recipe made 12 beautiful muffins!