Some favorite recipes


My doctor recently told me that I have to go 100 percent dairy free for a month ... and quite possibly longer. So I'm now working on recipes for dairy free. This is not my original recipe .... I found several online and combined them to come up with something that I would like. And I have to tell you ... this is AWESOME! I like it even better than my regular stroganoff recipe I have made all these years...


1 cup sugar
3/4 cup oil
2 eggs
1 cup flour
1 tsp cinnamon
1 tsp baking soda
1 1/2 tsp backing powder
1 1/2 tsp vanilla
2 cups carrots, grated
1 small (8 oz) can pineapple

Sift together flour, cinnamon, baking soda and baking powder.

Cream together sugar, oil and eggs. Add flour mixture and vanilla.

Fold in carrots and pineapple. Bake at 324 degrees for 45 minutes in a greased 9x13-inch pan.


2 cups white rcie
4 cups water
1/2 cup frozen peas
2/3 cup baby carrots (choppe or shredded)
2 tbsp vegetable oil
2 eggs
Soy sauce (to taste)
Sesame oil (to taste, optional)

Combine rice and water in a saucepan and bring to a boil. Cover, and simmer for 20 minutes.

In a small saucepan, boil carrots for 3 to 5 minutes. Drop peas into boiling water, and drain.


Lemony Bliss Cookies

1 stick of butter, softened
1 1/2 cup sugar
2 eggs
1/4 cup lemon juice
1 tbs freshly grated lemon zest
1/2 teaspoon baking powder
2 1/2 cups all-purpose flour
Powdered sugar

Preheat oven to 350 degrees. Prepare baking trays with parchment paper.

Cream together the butter and sugar together until blended. Add eggs, one at a time and mix well. Mix in lemon juice and zest.


This is a great recipe for when you have different berries and wish to mix them together in a jam. On our property, we have currants, blueberries, huckleberries, blackberries, salmonberries ... and lots more! Sometimes, it's fun to just throw them all together!

First off, I assume you know something about home canning. If not, there are tutorials on this website to help you along.


1 cup sugar
1/2 cup butter
1 tsp vanilla
2 large eggs
Two 2 oz. squares of unsweetened chocolate (melted and cooled a bit)
1/2 cup flour

Cream together the butter and sugar.

Into the creamed mixture, add two eggs and beat well. Beat some more if you want the fudge to be chewy.

Blend in the unsweetened chocolate. Add vanilla, and stir in the flour.

Pour into greased 8x8-inch pan and bake at 325 degrees for 35 minutes, or until toothpick inserted in the middle comes out clean.


1 lb Andoille sausage, sliced
2 tbs Canola oil
2 cups diced onion (sweet)
1 cup celery (diced)
1 large bell pepper (red)
4 minced garlic cloves
1 bay leaf
1 tsp Creole seasoning
1 tsp dried thyme
1 tsp dried oregano
2 cans (10 oz) diced tomatoes/green chilis, drained
3 cups chicken broth
2 cups uncooked rice
1 cups cooked chicken (shredded)
1 lb peeled medium shrimp
1/2 cup chopped parsley
Green onions as garnish


1/2 cup butter (softened)
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 1/2 cup mashed cooked Butternut squash
2 1/2 cup all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup dried currants
1 cup roasted almonds (or pecans)
1/4 tsp ground allspice
2 1/2 tsp baking powder

Preheat oven to 375 degrees.


1/2 cup cream cheese
1/2 cup shredded sharp Cheddar cheese
12 jalapeno peppers, cut in half along the length, seeds removed
12 slices of bacon

Preheat oven to 400 degrees. Line a baking sheet with foil.

Mix cheeses together until blended. Fill each jalapeno slice with mixture. Put halves together and wrap with slice of bacon.

Bake until bacon is crispy, usually about 15 minutes.


This is a home-canning recipes. Makes roughly 2 pints.

5 1/2 cups of chopped tomatillos (25-30)
1 cup chopped green chili
1 cup chopped sweet onion
4 minced garlic cloves
2 tbs chopped cilantro
2 tbs cumin
1/2 tsp salt
1/2 cup white vinegar
1/2 tsp red pepper flakes
1 tbs lime juice

Combine all ingredients in a saucepan and heat to a boil. Hot pack into jars, leaving 1/2 inch headspace. Wipe rims, remove excess air. Process 15 minutes.