RJ's Flavored Sugar Cookies (low sugar)

¾ cup splenda sugar blend

1 1/3 cup vegetable oil
4 teaspoons baking powder
4 teaspoons vanilla
1 teaspoon salt
4 eggs
4 cups flour
Flavored sugar-free jello mix

PREHEAT oven to 400˚.

•    Heat oven to 400°. 

•    In a large bowl cream the sugar, oil, baking powder, vanilla, salt & eggs.  Mix in flour one cup at a time.

•    Put your jello flavors onto a plate or flat bowl.

•    Drop dough by teaspoonfuls about 2” apart onto ungreased cookie sheet.  Press bottom of glass onto dough in bowl once to grease, then press into jello, then onto cookie ball & flatten to about ¼” thickness. (I use one flavor per cookie)

•    Bake 6-8 minutes until light golden brown at bottom edges.

Makes about 4 dozen cookies. =3 grams of sugar per cookie

RJ's Chocolate Chip Cookies (low sugar)

1 ½ cups butter or margarine, softened
1 ¼ cups splenda (not the blend)½ cup + 2 tbsps Splenda brown sugar blend
1 tablespoon vanilla
3 eggs
4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups no sugar added chocolate chips (Frozo's sells them, and most chocolate candy shops)

PREHEAT oven to 350˚.

•   Cream butter, sugars, vanilla & eggs in large bowl.  Stir in flour, baking soda &  salt.  Stir in chocolate chips.

•   Drop dough by rounded spoonfuls about 2 inches apart on ungreased cookie  sheet.

When using regular splenda, you must press cookies a little flatter before baking with the back of a spoon.

 •  Bake 9-11 minutes, or until light golden brown.  Cool slightly.  Move to wire     rack to finish cooling.

Makes about 4 dozen cookies. =2.5 grams of sugar per cookie

Peanut Butter Oatmeal Cookies (lower sugar)

Ingredients:
1 cup chunky peanut butter (or smooth)
1 cup margarine (or butter)
¾ cup splenda baking sugar (white) (u can also use reg splenda here)
¾ cup splenda brown sugar
2 eggs
1 tsp vanilla
1 tsp salt
2 cups oatmeal
1 ¼ cups all purpose flour
1 tsp baking soda


PREHEAT oven to 350⁰


Use either a hand or stand mixer.
In a separate bowl mix baking soda, flour, & oatmeal.

Mix peanut butter, margarine, sugars, eggs, vanilla, & salt until well blended (will be a bit fluffy)
Slowly add flour/oatmeal mixture.
Spoon onto ungreased cookie sheet
Using a fork, press cookies down slightly (especially if you used regular splenda instead of baking white)
Bake in oven for 7-10 minutes, or until just golden for soft chewy cookies

Old Fashioned Buttermilk Biscuits

For those not used to Buttermilk...it can look and smell bad straight out of the carton. It's not...

      

Ingredients:

4 cups Flour

2 2/3 tbsps Baking Powder (or 8 tsps)

½ tsp Baking Soda

1½ tsps Salt

4 tbsps Butter

4 tbsps Shortening (u can use only butter if you must)

2 cups Low Fat Buttermilk, chilled (u can use half & half if u want, but I don't)

Directions         (preheat oven to 450⁰)

1.   In a large mixing bowl, combine flour, baking powder, baking soda, & salt. Using your fingertips, rub butter and shortening into dry ingredients until mixure is crumbly. (the faster the better, you don’t want the fats to melt)

2.   Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

3.   Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.

4.   Press into a 1-inch thick round.  Cut out biscuits with a 2-inch cutter (or just use a glass) Be sure to push straight down through the dough. (I do a bit less thick than 1")

5.   Place biscuits on a baking sheet so that they just touch. Reform scrap dough, working as little as possible and continue cutting.

6.   Bake until biscuits are tall and light gold on top.  Approx 10-15 minutes.

**Makes about 16 biscuits depending on the size you cut**

RED CHILE SAUCE

This is good to use to make tamale filling.  Or serve with finished tamales.

Ingredients:          ¼ cup vegetable oil
2 tbsps flour
¼ cup california chili powder
1 (15oz) can tomato sauce
1 ½ cups water
¼ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion salt
salt to taste

Directions

Heat oil in a skillet over medium-high heat.  Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, onion powder, and salt into the mixture until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.  Season to taste with salt.

This goes well spooned over ready to eat tamales to serve.

PORK TAMALES RJ style

Already unwrapped & served

Masa:                     4 cups Maseca for Tamales

                                4 cups Broth (from pork roast)
                                1 ²/₃ cups Vegetable Shortening
                                2 tbsps Baking Powder
                                1 ½ tsps Sea Salt
                                2 ½ tsps Chili Powder
                                Corn Husks, soaked in hot water

Filling:                    1 Pork Roast (at least 1 ½ lbs)
                                1 lg 28oz can Las Palmas Red Chile Sauce-medium
                                (or you can use my red chili sauce recipe)
                                2 tsps Chili Powder,     ¾ tsp Cayenne Pepper (alter to taste)
                                1 tsp Garlic Powder       1 tsp Onion Powder

Directions for Pork
     Boil pork roast in a large pot, add enough water to cover the roast well. Bring to a boil and then turn down.  Simmer until nice and tender when you can shred with a fork. Remove from water and cool.  Set aside broth for tamale masa.
     Once cooled, shred pork with a fork. Return to pot and add red chile sauce, 2 tsps chili powder, cayenne, garlic & onion powder. (remember, the heat of spice at this point will seem much milder once in the tamale)  Simmer until sauce mixture cooks into pork. Then set aside to cool.

Directions for Masa (I use a stand alone mixer, if you don’t have one mix by hand)
Using triangle cookie dough mixing attachment (the triangle one with three holes)
Mix Maseca for tamales, baking powder, Salt, 2 ½ tsps Chili Powder in a bowl and set aside.  In mixer, mix vegetable shortening until fluffy, slowly add in dry ingredients from the bowl. Slowly add in broth until mixture has consistency of cookie dough.

Using a spatula or tamale spredder.  Take corn husk (should be about 6-8” wide)
spread masa on corn husk in approx 4x4” square. Make sure to leave a ½” space from top of husk to allow for swelling during cooking. Also make sure masa is closer to edge facing you.  In center of masa place about 1” wide by 3” long strip of pork (again amount depends on you) take edge facing you of corn husk and fold over so that masa edges touch. Tuck corn husk in and continue rolling. Fold up bottom of husk. Continue until all masa is used.

I have a tamale steamer.  Add water to steamer pot, place tamales on rack facing open side up so they are stacked side by side.  Bring to a boil & Steam for 1 ½ hours.  Be sure to track water level about every ½ hour or so. After 1 hour I place a cotton towel over top of the pot and put lid over that to absorb the extra moisture during cooking.  This helps the tamales to dry during the last half hour of steaming.

Yields approx 40-50 tamales, depends how much you use per tamale

Better4U Fried Chicken

You may have to cut amounts for smaller or larger families.
This is a fav of my Mom's. She is a brittle diabetic. Her doctor allows her to have this up to 2x/month.
8 bone-in Chicken Thighs (I prefer foster farms)
½ cup wheat flour (you can use all regular flour if you want)
1 cup regular flour
2 tbsps. garlic powder
1 tbsp. onion powder
2 tbsp. old bay seasoning (I buy this @ Smart & Final)
1 tsp. sage
2 tsp. california style chili powder

½ tsp. cayenne pepper

¼ tsp. sea salt (you can use regular salt)

2 eggs whisked with a small amount of milk.

vegetable oil

large non-stick deep frying pan

Broiler pan (the one with the slats) line the bottom of the broiler pan with foil to catch drippings.

*Use a pearing knife and stab several holes into the thighs on the skin side and set aside.

*Put eggs & milk mixture into a bowl for dipping.

*In a large separate bowl, combine flour and seasonings and mix well with a whisk or fork.

*Heat oil in fry pan on med/high while you are preparing chicken below

*dip each thigh in the egg mixture and saturate, then dip into flour mixture and coat well.  Set aside on a plate.

Once all are coated in flour mixture, go back to the first piece and re-coat in flour a 2nd time.

*Take chicken from 2nd flour dip directly to fry pan skin side down.  You can squeeze the pieces in.  Just make sure there's room to turn them over. Preaheat oven to 400 degrees.

*Cook on one side until golden brown and then turn over.  Cook second side until golden brown.  Then remove from fry pan and transfer to broiler, skin side up. Cook in oven approx 10-15 minutes to completely cook and give oil time to drain off.

*Remove and allow to cool slightly and serve (if u are unsure of doneness, cut a small slit into the center of largest thigh and pull open.  You should see some broth but no pink.)

Marinara Sauce

You can add ground sirloin to easily turn this into meat sauce.  Or add my meatballs!  There's a recipe!
I use organic ingredients...but you don't have to.
Start with baby bella mushrooms.  I slice them like you would pie.  I won't give you an amount because some like less..I like more.
Saute your sliced baby bella's in butter/marjorine, white zinfandel, garlic, onion powder, and a dash of sea salt.


1  14 oz can Tomato Sauce
1  14 oz can Diced Tomatoes (this can be substituted for another can of tomato sauce or stewed if you like)
1  8 oz can Tomato Paste
Sauteed Baby Bella Mushrooms (optional)
2 tsps. California style Chili Powder
¼ tsp Cayenne Pepper  (if u don't like hot, start with a bit less and add more as needed)
1 ½ tsp Garlic Powder (or you can use fresh minced, I do the minced when I'm in the mood) 
1 tsp Onion Powder
½ tsp Oregano
½ tsp Basil (jar or fresh)
Splash of White Zinfandel (for richer sauce use Red Merlot)


**Combine ingredients in a medium saucepan without the wine.  Allow sauce to simmer for about 15 minutes and then add your wine according to taste.  I use a very small amount, probably about an 1/8th of a cup.
Simmer for about 30 minutes.
**note**  If you are adding my meatballs (for spaghetti polpette), add them when you add the spices and mushrooms...as they change the flavor a bit.
Y Please do play with this and make it the way you like it best.  This is just a base recipe.

Meatballs

2 lbs ground sirloin

1 cup Italian Bread crumbs

1 tsp salt

½ tsp Black pepper

1 tsp Garlic powder

½ tsp Basil

½ cup Grated Parmesan Cheese

½ cup Grated Romano Cheese 

(you can use all Parmesan or Romano if you like)

2 eggs

Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.

In a mixing bowl add the ground sirloin, Italian bread crumbs, spices, grated cheese, & eggs. Mix thoroughly with hands until combined. 

Measure & roll beef mixture into about ⅓ cup (3oz) rounds, about the size of an egg. Evenly space them on the baking sheet, there should be about 15-16 meatballs. 

Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.

**Sometimes I freeze some of the meatballs for another meal. Just leave them on parchment paper on a baking sheet or cutting board until room temp. Then put that directly in the freezer. After 2 hours transfer to freezer bag or freeze with your food saver if you have one.  Good for up to 2 mos. 

For Meatballs & Gravy

Peel potatoes (as many as you think you’ll need, I usually do 1 potato per person, I use the golden potatoes) Cut each potato in 4 length wise.  Brown in your large pot or pan just lightly on a side or two.  Throw the meatballs in.  Add a family size can of Cream of Mushroom, 1 cup water, & approx ¼ cup of white wine.  Simmer for 15-20 min.

**OR** You can skip the potatoes and simmer the meatballs in the gravy and spoon over cooked Jasmine Rice.  We do that alot.

For Spaghetti & Meatballs

I recommend you use my sauce recipe, but you can use a jar of whatever you use.  Do the meatballs as directed above.  Then add them to the sauce.  Simmer for about  ½ hour.  Choose your pasta! (I always use wheat pasta of some sort)

Sweet Cornbread Muffins, Sugar-Free

1½ cups all-purpose flour

²/₃ cups splenda

½ cup Yellow corn meal

1 Tbsp. Baking powder

½ tsp salt

1¼ cups milk

2 large eggs, lightly beaten

¹/₃ cup vegetable oil

3 Tbsp. Butter or margarine, melted

PREHEAT oven to 350˚F. Grease or paper-line 18-20 muffin cups

COMBINE flour, splenda, corn meal, baking powder and salt in medium bowl.  Combine milk, eggs, vegetable oil and butter in small bowl; mix well.  Add to flour mixture; stir just until blended.  Pour into prepared muffin cups filling ²/₃ full.

BAKE for 18-20 minutes or until wooden pick inserted in center comes out clean.

The Ugly Truth?

Ever have that age old argument with yourself about what you should or shouldn't say?
I mean...don't we all have that one thing we don't say for fear it will destroy a friendship?
    Even if it truly is something not worth killing the friendship over?
But you absolutely know the person you want to say it to won't see it that way?
    I think we all bite our tongues sometimes when we feel we've been slighted, or have an opinion we know we can't voice.  
    Doesn't it suck?  Don't you just sometimes wish you could blurt everything out all at once to all of your friends and say "I love you all but..."??  and have the response be a good one?  I know I do.  There are many times I bite my tongue when I wish I didn't have to.
    Most people say they appreciate complete honesty in a relationship or friendship.  But they don't always react well when they get it.


Funny how life is...isn't it?

Chicken Divan

You will want to play with this one.  My Auntie made it for me years ago.  The amount & type of veggies is strictly up to you.  I have done it with broccoli..also done it with green beans and mushrooms.  It's yummy yummy goodness.  So have fun and enjoy!!

Use Large Casserole/Lasagna baking dish

Preheat oven to  375°

3.         Boneless/Skinless Chicken Breasts (Boil then cube)

            I add garlic/onion powder/salt to taste while boiling chicken breasts & save the broth for the stuffing

3          Cups Frozen broccoli, more or less (cut into small bite size pieces) (any fresh/frozen veggie, I use two cans green      beans and a bunch of mushrooms)

1.         Family size can of Cream of Chicken Soup

½         Cup of Mayonnaise

¼         Cup of Lemon Juice (I sometimes add a tad more or less, go with your taste buds)

1          12oz. Packages of Herb Seasoned Stuffing (no cornbread style)

            (any brand of herb seasoned stuffing, I like sourdough based)

2          Cups shredded sharp cheddar Cheese 

*Lay out veggies in bottom of casserole dish

*Mix Chicken Soup, Chicken, Mayonnaise, Lemon Juice together & spread over veggies.

*Prepare stuffing mix according to stove directions

(usually 1 1/2 cup chicken broth and 1 stick of butter per pkg and mix)

Top with a little over half the cheese
*Fork stuffing over top of cream mixture
Top with remaining cheese

Bake at 375° for 30-35 minutes, or until cheese on top is melted and lightly golden and the casserole has boiled/cooked all the way thru.

Those were the days

I seem to remember way back when...a bunch of friends could get together in Chevron parking lot and just listen to music and hang.  When cruising the El Camino was legal.  Taco Bell was open 24 hours.  Muscle cars and truck clubs were cool.  Gas was obtained by digging for change.  There were cheap and sometimes even free things to do that were fun.


I sure do miss those days.  Life was easier then.  Having a good time wasn't so hard.  Your weekend didn't have to be planned in advance because you knew there'd be something to do.  Your friends were friends...even if you didn't have a car..you were included anyway.  Getting a ride was never a problem.  People have become so selfish.


Nowadays you have to have a credit card to sit in your car for entertainment.  There aren't any clubs for 25 an under anymore that are fun.  Anyone remember Mother's? 


It makes me sad.  Really.

Garlic & Cheesy Goodness

So...you love those biscuits they served at Red Lobster before they changed the recipe?  I came up with something just as good....if not better.  Here you go!

Garlic & Cheese Biscuits     

Preheat oven to 425°, Lightly spray cookie sheet with pam (butter flavor works best)

1    egg
2    cups Bisquick

⅔   cup milk
1    cup shredded cheddar cheese
½   cup melted butter or margarine

½   tsp Garlic Powder (½ for dough, ½ for after baking)

½   tsp parsley flakes (optional)

*Mix Bisquick, milk, ¼ tsp of the garlic & egg together.
*Work into a soft dough, adding more baking mix if necessary.
*Knead/mix in shredded cheese, working as little as possible.
*Drop by large tablespoon fulls onto cookie sheet, bake at 425° for 8-10 minutes or until light golden.

*Melt butter, remaining garlic & parsley together.  Brush over warm rolls when they finish baking.