My book is now available for sale. So Excited!!
You can order through www.createspace.com now or on Amazon in 5 business days. You can message me if you wish for me to order one and get it to you.
Thank you everyone for all your support through this process.
- 1/4 cup roughly chopped walnuts (optional)
- 1/4 cup old fashioned oats (not instant)
- 1/4 teaspoon cinnamon, I use more for stronger flavor
- 3/4 cup flour
- 1/3 cup light brown sugar
- 1 tablespoon sugar
- 4 tablespoons unsalted butter
- 2 1/2 pounds rhubarb, cut into 1/2-inch pieces
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoons all-purpose flour
Preheat oven to 400 degrees. Set rack in the center of the oven. Prepare the topping by placing all of the topping ingredients into a food processor. Pulse or mix until the mixture is crumbled to the size of small peas; do not over process. Set aside. Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2 cup plus 2 tablespoons sugar and 3 tablespoons of flour to coat evenly. Spread crisp topping over entire surface. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or a la mode.
So excited to announce my new cookbook is at the publishers and will be available toward the end of the month! Hope you enjoy it as much as I did putting it together. This has been a dream of mine for a long time and so glad I am able to follow my dreams!
Here is a picture of the cover. The cake on the front is my Mom’s Orange Cake and was made by my sister, Marcia Layne.
According to the History Channel: Cinco de Mayo—or the fifth of May—is a holiday that celebrates the date of the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations.
According to Time Magazine: For many Americans, Cinco de Mayo means enjoying Mexican food and probably a few margaritas. But Cinco de Mayo, which means May 5 in Spanish, is probably one of the most misunderstood Mexican holidays. Contrary to popular belief, Cinco de Mayo is not Mexico’s independence day. Mexican independence is celebrated Sept.16. Cinco de Mayo commemorates the Mexican army’s unlikely victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla. Mexico had trouble paying back war debts to European countries, and France had come to Mexico to collect that debt. Today, Cinco de Mayo has become more of an American holiday than a Mexican one. But most non-Mexican Americans have “no idea” about the day’s history, said Carlos Tortolero, president of the National Museum of Mexican Art in Chicago.
In honor of Cinco de May, I thought I would share a recipe with you:
Frozen Margarita Pie
Crust: 1 cup finely crushed pretzels, 1/4 cup white sugar, 1/3 cup margarine, melted
1 (14 ounce) can sweetened condensed milk
1/3 cup frozen limeade concentrate, thawed
2 tablespoons tequila, use a good tequila…better flavor
1 tablespoon orange liqueur
3 drops green food coloring, or as needed (optional)
1 cup heavy whipping cream
1 lime, sliced (optional)
- Preheat oven to 375 degrees F (190 degrees C).
- Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust.
- Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
- Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl.
- Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust.
- Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.
This is one of my favorite grits recipes:
- 2 cups milk
- 2 cups water
- 1 1/2 teaspoons salt
- 1 cup coarse ground cornmeal
- 1/2 teaspoon ground black pepper
- 4 tablespoons butter
- 4 ounces sharp Cheddar, shredded or as much as you like; I use more
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
This recipe is from my brother-in-law, Rick:
Southwestern Hot Dogs
1 cup finely shredded cheddar cheese
3 tbsp. salsa
1/2 tsp. chili powder
2 green onions, thinly sliced
2 tbsp. mayonnaise
10 hot dogs
In a bowl, combine all ingredients except dogs and buns. Cut a 1/2″ deep lengthwise slit in each hot dog. Spoon 2 tablespoons of mixture into each hot dog. Broil in oven for 2 to 3 minutes or until cheese is melted. Serve on buns.
Mango Green Tea Smoothie
2 bags of Lipton® Pure Green Tea – use 1 1/2 cups for this recipe
3 mint leaves
3/4 cup of mango
2 cups of spinach
Juice of 1/2 lime