Chicken, Uncategorized

Baked Teriyaki Chicken


I like this recipe. I used to make it ALL the time. Then I made it so much that I just didn’t want it anymore. That tells you how much we were cooking this dish. Eventually, I came across it again and decided to make it. I remembered how much I loved the recipe. It’s a recipe that you do need to play with. It has some heat to it from the vinegar. Some people like to add a small amount, while others like to bring more heat.

1 tablespoon cornstarch

1/3 cup Sugar

1 tablespoon Water

1/8 cup Apple Cider Vinegar

1/2 cup Soy sauce

3 cloves Garlic

1/2 teaspoon Ginger

1/4 teaspoon black pepper

Mix sugar and cornstarch. Add water and mix. Add garlic and ginger and mix. Add soy sauce and cider vinegar. Mix well and heat until thick. Put chicken into a pan and top with sauce. Bake 350 degrees until chicken is finished.  Make sure to pour sauce over chicken often.

Beans, Uncategorized

Cowboy beans


This is another of my grandmother’s recipes. These beans are the beans my husband begs my grandmother to make. Every. Single. Holiday. Finally she got tired of him begging, so she gave me the recipe. Now I have her to thank for my husband and now my boys begging me to make the beans.

1 lb ground beef

1 small onion

1 cup ketchup

2 tablespoons brown sugar

2 cans of baked beans

1 teaspoon chili powder

brown beef and onion in butter. drain fat. combine all ingredients. Add beef and onions. Bake for 30 minutes at 350 degrees.

Soups and Stews, Uncategorized

Broccoli Cheese Soup


I love broccoli and cheese soup.  The unfortunate part is not everyone makes a good broccoli soup. Sometimes I’ll go to a restaurant and the soup is just nasty. I’ve tried a few different recipes and I’ve not really cared for any of them. This one has been the best one yet. I’ve made it a good handful of times. I really like it and I know that if you try it you’ll quickly love it too.

4 tablespoons onion

5 tablespoons butter

1/4 cup all purpose flour

2 cups half and half

2 cups chicken broth

8 oz broccoli

1 cup shredded carrot

salt and pepper

2 cups grated cheddar cheese


sauté onion with 1 tablespoon of butter. set aside.


With a wire whisk combine remaining 4 tablespoons of butter and flour.  stir frequently about 4 minutes.


slowly add half and half and broth. simmer 20 minutes.


add veggies. cook til tender.


Pour into a blender and blend.

return to heat and add cheese. until well blended.


Farmers Pork Chops


This pork chop recipe is pretty good. The hard thing about this dish is making sure your potatoes are done and your pork isn’t overcooked. I suggest not using super thin pork chops or you’ll dry them out. Give it a try!


4 pork chops

4 medium potatoes

1/2 small onion

salt and pepper to taste

1 cup all purpose flour

vegetable oil

white sauce

White Sauce:

1 stick (or 8 tablespoons) butter

1/2 cup All purpose flour

4 cups milk

1 tablespoon dry parsley

1 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 350 degree. Peel potatoes; slice about 1/4 inch thick.

Slice onions into thin slices (I used my chopper)

Layer half the potatoes into a greased casserole dish. Sprinkle with salt and pepper. Add half the onion. repeat once more.

Cover potatoes with white sauce.

Sprinkle salt and pepper on pork chops and dredge chops in flour mixture. Lightly brown chops in vegetable oil. Do not cook them completely. Lay on potatoes

Bake at 350 degrees F for 50 to 60 minutes.

White sauce: melt butter. remove from heat. Stir in flour, salt and pepper. Return to heat and cook. Stir constantly. Add milk 1/2 cup at a time. Cook until thickened. Let stand for 1-2 minutes. Stir in Parsley.

Pork, Uncategorized

Cantonese Spare Ribs


When we were stationed at Fort Leonard Wood I found a book in the library which had this recipe. I wish I could find this book. It had so many good recipes, but they were all lost except this one. This recipe is FANTASTIC! Please make sure you make it. It got me through some hard times. It was our first real duty station. I had no family, no friends…I was so alone. I dealt with it by taking my child to the library for story time and I’d grab a cookbook and go home and cook! It was a good memory.

4 lbs country ribs or spare ribs

1 cup orange marmalade

3/4 cup water

1/3 cup soy sauce

2 cloves garlic

1/2 teaspoon ginger

dash of pepper

In a roasting pan place ribs meat side down. Roast uncovered in a 450 degree oven for 30 minutes. Drain fat. Turn meat over to meat side up. Reduce oven temperature to 350 degrees and roast uncovered for 60 minutes. Drain fat. I generally remove the pork into a separate plate at this point to make mixing easier. Mix all ingredients in roasting pan and replace ribs and ladle juices over ribs. Roast uncovered for 30 minutes until tender. Make sure to spoon sauce over ribs often.

Beef, Uncategorized

Beef Stew


When summer time rolled around we grew a garden full of veggies. When you don’t have a whole lot of much, and a bunch of not much, you learn how to throw it all together and make something extraordinary. My mother did it different than I do it now. The difference now is that I use beef broth. Every time I make this, I think of my parents and grandparents and my aunt in the fields planting. I can smell the fresh mountain country air. The sounds of crickets in my ears; and the hot sun pounding on my face with the soft breeze that blows and cools us. Then I see my grandfathers smile as he grabs a fresh grown cucumber off the vine and wipes it on his pants and takes a bite. He always says mmm mmmmm Jean Annie this is some good cucumber. Those memories make me smile. I believe that this recipe tastes even better because of this memory.

1 pound beef stew meat, fat trimmed

2 tablespoons of corn starch

half an onion

3-4 carrots

3-4 potatoes

2 teaspoons garlic

2 cups of beef broth

1-2 cups water

brown beef with onions and garlic added. Add beef broth, add 1 cup water to start. simmer beef until tender. Add carrots and potatoes sliced up. I occasionally add a little parsley here but it isn’t always needed. If the liquid seems low you can add more water here. Cook until carrots and potatoes are tender. Then add cornstarch mixed with a little water to thicken. Use salt and pepper to flavor.

Dessert, Uncategorized

Strawberry Pie


About 20 years ago this was the recipe Shoney’s restaurant used. How I came into this recipe is a friend of my mother asked for it. They charged her for the recipe, but she got it and now it’s mine too! This can be tricky if you don’t let it cook long enough. So please let it thicken enough. Or you’ll tell me it doesn’t work, but it really does, just use patience. In fact my dear husband is over here licking his plate as we speak. I suppose he thinks I can’t see him.

1 deep dish pie crust, or 2 regular sized crusts

1 container of strawberries, sliced

1 regular sized box of strawberry jello

1 1/2 cups sugar

3 tablespoons cornstarch

1 1/2 cups water

Poke pie crust with fork and bake until browned @ 350 degrees. Mix jello, cornstarch, and sugar in a pot. Add water and cook until thick. Allow to cool. Add strawberries to the cooked pie crust. Pour sauce mix over the strawberries and allow to jell. Enjoy!