Tomater Cups

These yummy “tomater” cups are an awesome appetizer to prepare anytime.  Make them for your next gathering and watch the disappear.

1 (16 oz.) cans Grands flaky large biscuits
3/4 cup Hellman’s mayonnaise
1 cup shredded cheddar cheese
1 (10 oz.) can Rotel tomatoes and green chilies, drained

Bubbling goodness....

Bubbling goodness….

1 bunch green onions, chopped finely
10 slices bacon, cooked crisp and crumbled
1/4-1/2 teaspoon seasoning salt
Black pepper

Preheat the oven to 350 degrees. Lightly grease your mini muffin tin; set aside. Separate each biscuit into two to three layers. Press a biscuit layer evenly into each cup and shape to form; continue doing this until all cups are filled with biscuit.

Combine the mayonnaise, cheese, tomatoes and green chilies, onion, bacon, salt and pepper and mix well.

Spoon the filling into each biscuit layers. Bake for 20-25 minutes, or until golden. Enjoy.

Fresh out of the oven....

Fresh out of the oven….

Chocolate Haupia Pie

Mmmm, Chocolate Haupia Pie!  The marriage of chocolate and coconut in one yummy, decadent pie…..If you’ve never been to Hawaii, where this pie first originated, then you’re in luck because now you can make it in your very own kitchen.



1 unbaked 9-inch (deep dish) pie shell
1 (14 oz.) can coconut milk
1 cup sugar
1 cup whole milk
1/3 cup cornstarch
1 cup water
1/2 – 3/4 cup semi-sweet chocolate chips
1 small tub Cool Whip
Chocolate shavings, for garnish


Begin by preheating the oven to 350 degrees.  Bake the pie shell for about 15 minutes, or until golden in color.  Remove and set this aside to cool.











In a medium saucepan, combine both milks; add the sugar.












On medium heat, whisk together these ingredients.  While the coconut mixture is heating up; in a small container, mix the cornstarch and water.  Blend until smooth.  Bring the milk mixture up to a slight boil.












Once it has almost reached a boil, pour in the cornstarch slurry, and whisk the milk mixture until it starts to thickened, allow it to bubble for a few seconds.  Remove from heat.












Pour half of the coconut mixture into a separate bowl.  Set this aside.












Now, to the remaining half of the coconut mixture left in the pot, add the chocolate chips.  The heat from the haupia pudding will melt the chips and make it easier to combine. Stir until completely melted and combined well.











Now, this part is totally up to you on how you want the puddings to layer into your pie shell.  Either way is fine.  Pour the chocolate haupia into the pie shell and spread evenly.











Now, pour the WHITE portion of the haupia over the chocolate portion.  Spread to cover the chocolate areas.  Allow the pie to cool off completely, before adding the whipped topping and garnish.











Layer Cool Whip topping over the cooled pie; if desired garnish with mini chocolate chips, chocolate shavings or a dusting of cocoa powder . Best if it refrigerates overnight to completely firm.


Japanese Cheesecake

Cottony soft....

Cottony soft….

Japanese Cheesecake, described as a “Cottony
Soft” sponge-like cheesecake. A dessert where Chiffon cake meets Cheesecake, you just have to try it…..

1 (8 oz.) pkg. cream cheese
4 tablespoons butter
1/4 cup plus 2 Tbsp. WHOLE milk
6 egg yolks
1/2 teaspoon lemon extract
1/2 cup cake flour
1/4 cup cornstarch
1/4 teaspoon salt
6 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar


Prepared and lined pan.....

Prepared and lined pan…..







Grease and line with parchment paper the bottom and sides of two 8-inch x 2 inch round cake pan, set aside. Melt cream cheese, butter, and milk over a double boiler, stirring with a rubber spatula, set aside to cool. When cool, fold in the flour, cornstarch, egg yolks, lemon extract, and salt; mix well. Beat egg whites with cream of tartar until foamy. Add in the sugar and beat until soft peaks form. Add the cheese mixture to the egg white mixture and mix well.

Batter and soft meringue

Batter and soft meringue

Pour into the prepared pan and bake in a bain marie bath in a preheated 325 degree oven for 1 hour and 10 minutes.  Allow to cool on a wire rack.  Transfer onto a serving plate.

Cracks are alright, it really doesn't take away from the cheesecake.....





**NOTE:  Although the cheesecake rises high and light, it will drop and settle a bit as it cools…..

Garden Fresh Eggplant with Corned Beef

This is something I came up with to use up my abundance of the eggplant harvest, that I’ve been getting from my garden.  I was taught to keep handy, several types of canned goods in the pantry for “LAZY DAY” cooking;  today is that day for me……

To make this quick but satisfying dish;  you’ll need a can of Corned Beef, I prefer Ox & Palm brand because it’s much meatier than the others.

2 Tbsp. Vegetable oil

The final dish

The final dish

1 whole onion, sliced

2 Tbsp. Garlic

3 – 4  long Eggplants, sliced on the diagnonal

1 Squash, optional, I  had so many so I threw one in

2 – 3 Tbsp. Soy Sauce

1/4 teaspoon Salt

1/2 teaspoon Black pepper

1/4 teaspoon Accent seasoning, optional

In a large frypan, heat the oil and then add the onions and garlice, saute for about 3 minutes.  Add the eggplants and squash, if you’re using it.  Let this cook for a minute or two.  Season with the salt, pepper, soy sauce, and accent.  Allow the veggies to cook until soft but not mushy.  Add the can of Corned beef and break the pieces up.  Stir to combine.  Allow this to cook through for about 5 minutes, stirring often.

Ichiban Eggplant

Ichiban Eggplant



Taste and adjust the seasonings, but be warned; corned beef is already salty, so be careful with the salt and soy sauce.   Serve this with steamed white rice.

Just another day in my garden…..

What a great morning I’ve had!!  I spent most of it in my garden weeding, thinning, and harvesting.  As most of you know, I’ve taken up gardening, which is not actually new to me, but another passion that I’ve put off, but not really sure why?

My little garden helper....

My little garden helper….

Basket full of gardening goodies....

Basket full of gardening goodies….

With coffee in one hand and my harvest basket on the other; this is how I started my day!

My decision to start a garden was actually spontaneous, after building a deck, we had leftover lumber that we didn’t know what to do with; hence the idea to make raised beds came to mind.


Crooked Neck Squash

I thought that gardening only happened in April and May; so I figured I was behind the “planting curve”, since this is the time when you sow your seeds and plant your summer vegetable crops. I’ve spent part of my summer just sitting back and watching and enjoying the “fruits of my labor” and picking at all the weeds.

I’ve come to notice that more serious gardeners are getting ready to plant what they call, their “Fall crops”, so guess what I’ll be doing?  YUP!   Planting for the Fall! Pumpkins, Collard greens, more squash, maybe some late bush beans, and who knows what else.

I've added more beds to my garden in preparation of my FALL plantings.....

I’ve added more beds to my garden in preparation of my FALL plantings…..

.....ahh, it does me proud to see this!

…..ahh, it does me proud to see this!

All in all, it was a great start of my day!  Now to head to the kitchen and create something with the “fruits of my labor”, LOL!  Hope you all enjoy your Sunday.


~ Rose

Chicken Spaghetti

4 -5 cups cooked chicken, shredded*
1/2 cup onions, chopped
3 garlic cloves, minced
2 tablespoons Olive oil or reg. oil
1 tablespoon butter
2 (10 ounce) cans Rotel Tomatoes
1 (8 ounce) cans tomato sauce
6 ounces sliced fresh mushrooms
1 (4 ounce) cans sliced ripe olives, drained
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
1 (12 oz.) box thin spaghetti, cooked and drained
2 cups shredded Mexican blend cheese
1 1/4 cups shredded sharp cheddar cheese
1 cup Parmesan cheese, shredded
1 (10 3/4 ounce) cans cream of mushroom soup
1 (10 3/4 ounce) cans cream of chicken soup
1 soup can of regular milk
1/4 cup water
1 teaspoon salt
1/8 teaspoon fresh ground pepper
Saute onions and garlic in 1 tablespoon of butter over medium heat until tender. Add Rotel tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper and simmer for 10-15 minutes.

Place 1/2 of the cooked spaghetti in a 10×15 inch baking dish. Top with half the meat sauce mixture. Sprinkle with 2 cups of Mexican blend cheese. Repeat layer of spaghetti and meat sauce. Sprinkle with cheddar cheese then the Parmesan cheese. Mix soups with milk and water and pour evenly over casserole.

Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.

*I usually boil a package of chicken tenders, seasoned with salt, pepper, garlic powder. Cook this until done and tender.  Allow it to cool completely before shredding.  This is what I use for any type of recipe that calls for shredded chicken.

Chicken Curry with a Twist

I know, I know, PEACHES you say?  YES PEACHES!  Don’t knock it until you try it….. 😉

1/2 c. flour
1 1/2 tsp. paprika
2 lbs. chicken drumsticks
1/4 c. butter
2 Tbsp. oil
2 Tbsp. curry powder, more if needed
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. Accent, optional
2 tsp. salt, to taste
1 (10 1/2 oz.) can condensed cream of chicken soup
1 (16 oz.) can cling peaches (slices), drained
Sweet bananas, for condiment

chicken curry with peachesAbout 1 hour before wanting to serve, on waxed paper, combine the flour and paprika; lightly coat the chicken.

In a skillet, over medium high heat, heat the oil and butter. Cook just until the chicken has browned on all sides; sprinkle with curry powder, garlic powder, black pepper, accent, and salt.

In medium bowl, stir together the undiluted soup with 1 can water until blended; pour over chicken; heat to boiling. Reduce heat to low; cover skillet and simmer 30 minutes or until chicken is fork-tender in thickest part.  Add peach slices and cook until heated through.
Serve over steamed rice with the sliced bananas on the side. Try it, you’ll LOVE it!