Friday, May 8, 2015

Southwest Club Wrap

It was Thurs. again yesterday, so I did another meal for 100. Thankfully, it only took me about 4-5 wraps to get the "wrap" down. It has jalapenos in it, but, it wasn't as spicy as I thought, and I was quite impressed with how it turned out. So, here is picture stages and the recipe. If you are on staff with me, don't try this at home until after Tues., because, this is what you are having for staff lunch.
Serves 8
3 oz Cream Cheese
1/2 c Ranch Dressing
2 tb Fiesta Ranch Dressing Mix (this is my all time favorite)
8 strips Bacon/chopped
1/2 c diced onions ( I used dried onions, rehydrated in water/drained, then added, because of the size of the dice)
2 1/4 oz Black Olives, sliced/drained
2 oz diced Pimentos/drained
1/2 c diced jalapeno peppers/drained
8 Flour Tortillas/10 inch
16 slices Ham/deli
16 slices Turkey/deli
16 slices Roast Beef/deli
8 oz shredded Cheddar Cheese
1)  Let the Cream cheese soften and place in a med. bowl. Add the liquid dressing and the mix dressing, use a mixer till well blended. Set aside.
2)  In another bowl, add the drained and diced items, mix with your hands to get the best results. Set aside. ( I use rubber gloves all the time to really mix all my recipes because then I can really tell if it's done for the best results.)
3)  Lay out a tortilla, spread 3/4's of it with the spread, leaving the end you are rolling to, plain, so that when you roll up to it, nothing squishes out.
4)  Lay out 2 slices of each meat on the spread, top with a scoop of the diced mixture, close to the 1/4 edge of your tortilla/spread, then cheese, then start the folding and rolling.
Fold in the sides, just enough to hold filling in, then slowly, start rolling up, toward the plain end. As you get closer, the top with start to fan out, so fold the sides in more, and keep rolling. After a few, you will get the hang of it, and it will be tight.
Place on tray, seam side down, cover, refrigerate, to enhance the flavors. You may want to wrap, individually, for lunches, etc.
  Hope the pictures help.
This is what the spread will look like. Orangy, not peanut butter looking. Nice consistency for spreading.

This is what the filling looks like, after using..... the Hands.
Add a dollop of your spread, and spread over 3/4's of your tortilla.


Roast Beef




Fold in the sides

Start rolling. Notice how it starts to fan out? That's when your start folding in the sides a little more.

Wha la!
Now, do you think you can do this?
Go shopping today, and have for the weekend.

Wednesday, February 25, 2015

I've been trying to get into the fitness mode. I'm doing pretty good. I have made it to the gym everyday. I do cardio, everyday, and weights  M,W,F, with weekends off. My weight is staying the same,  but that is because of the weights I'm working with. I learned today, do not take vitamins  before a workout. I just wanted to make sure I didn't forget them. I could barely finish my treadmill program. 
  But, I'm doing it people! I'm redoing my body. Why can't the weight come off as quickly as it comes on? Is there a negative Brownie? If you eat it, it will burn calories, and if you warm it up, will it double the amount that comes off? Can someone invent one? You know, necessity is the mother of invention, I think that is the saying.
  Well, I'm researching new recipes, so I can get back into the program, and I have a new camera to take pictures with, so see you in a few days.

Friday, October 31, 2014


THIS SAT., NOV. 1ST, 2014
20510 E 77TH ST
  The trees are up, candles-burning, Temperatures dropping, so the fireplace will be burning, along with the outdoor firepit. Hot chocolate-making, cookies- baking! Bring family and friends!!!!!! See you by the fire.

Thursday, October 9, 2014

Bacon and Corn on the Cob

 Yesterday, we had a funeral for a young man, whose parents came to our church, and I wanted to do something special for them. Our church, always provides a meat and bread,  and volunteers, supply side dishes and desserts. So, I did Bacon Wrapped Corn on the Cob, and Coconut Pecan cookies. 
   This is wonderful
  Preheat oven to 325F. 
 Get out, how ever many small corn cobs you need for your meal. Sprinkle each one with salt and pepper, then add a slice of butter, to sit on top of the cob, cut one slice of bacon in half, lay across the butter pat, on top of the cob,( it wont cover the whole cob), then wrap in a small square of foil with ends pressed upwards to prevent any leakage that can run out. Use the other half of bacon on another small corn cob. 
Place on cookie sheet and into oven for about 20 mins. The one thing I liked, was that the bacon took on the corn taste. To even make it better, I use a product made here in Oklahoma, called Head Country Seasoning. I absolutely love this product and put it on everything, especially my popcorn.    My guests even ask what the flavoring is I use on the popcorn, in my scrambled eggs, in my quiches, etc.  
  Another Bacon idea, I can never find a bacon that has flavor! The peppered bacon is too heavy for me. So, I just get out a cookie sheet, cover with parchment paper, then lay a cookie screen on top of that, spray with oil, lay out bacon, side by side, then lightly salt and pepper it. Salt enhances the flavor. Of course the oven was preheated to 325F. Place the tray in preheated oven, and bake until the texture is what you want. I usually go for about 10-15 mins., depending on if it is a reg. oven or a convection oven, which is quicker.
  This would be great for camping too. Bacon CAN go with anything. Right?
   While I was doing this recipe, one of my friends, Teresa S. comes walking thru, because, she can smell that bacon all the way down the hall, and ask if I had ever had Candied Bacon?  Uh, no? Then she described it, and left.  3 mins. later, her son-in-law, David J. walks in and asks, "Have you ever had Candied Bacon?"
I just look at him, thinking, I was just asked that. Then he challenged me to make it. He told me how, so I will research and try, then will follow up with the details. 
   The weekend is coming up, calling for a rainy weekend here, so it may be a great time to try the corn and bacon recipe. Do it and let me know how it goes.
Bac On
(Get it?)

Saturday, October 4, 2014

Beautiful Fall Day

   Woke up to temperatures in the 40's!! Time to put the Fuzzy Sheets on the bed for the guests. They all love these sheets. They feel like the inside of a brand new sweat shirt. I used to get them from Domesications, but they are no longer in business, and now, I have no idea where I can get more from. So, if anyone out there has a clue, please let me know. Someone had to have provided them to the company.
   I am also headed out to get a new fire pit for the patio area. My old one finally rusted out, and there is no way you can just sit outside with out the pit, especially when the Hanging Bed is rigth there beside it.
  Last night, the moon was out, stars, cool breeze, and I was hanging party lights down in the trees, by the  picnic tables and that fire pit. I found them at Lowes and bought 11 boxes of yellow, led, light bulb version of lights. It is so cozy down there now.  So, now, when no one is staying at the cabin, the family out here can go down and enjoy the area. Next project, the Outdoor Movie Screen! I have one on a stand, but this one will be larger, and made to set up near the firepit in the trees, for larger groups. I am making it out of pvc pipes and a king size sheet. Hope it turns out, will post pictures when I'm finished.
   Will get back with you with a recipe. Maybe I can work on a daily recipe? Have a  Blessed day.

Friday, October 3, 2014

New Recipe Day

  Yesterday, I made Pumpkin Rice Pudding! Oh, my, word. Did that bring back memories? Growing up in Va., Mom would make this for us, and I thought that, was a treat.  So, when a friend told me she had a recipe for the Pumpkin version, I jumped at the chance to get that recipe. She gave it to me, and I made it yesterday, with, Raisins! Because, if that's the way my mom made it, then, that must be the way your suppose to make it.
  On top of that,I also made Banana Nut Cornbread, then Pumpkin Nut Cornbread, which, I decided needed Pumpkin Spice, to bring out more flavor. I know people turn their noses up, but, I always try new things, so that I don't rob myself of something great, keep that in mind people. It's not sweet, and you don't even taste the pumpkin like you do the Banana Nut. I would serve it with the Pumpkin Soup I made for class this past Tues., which if you live in the Tulsa, Broken Arrow area, you are more than welcome to come to on the last Monday of each month.
  After I finished those recipes, I preceded on to make the meal for our churches, Hunger Program and Celebrate Recovery Program. We feed about 80 people total, of the two groups ,every Thurs.
  I do research for large group recipes and go from there, and this time, I won the Jack Pot! I found another ,Oh My Word! recipe, and I do mean, a great award winning Cheesy Macaroni Dish, that is to die for!!!!! Every once in a while I come across a recipe, that is just sooooo good, that you can tell, just by reading the ingredients.
  I want to include it in my next cooking class in Oct., for Thanksgiving ideas.  I am looking at doing  a Chicken and Wild Rice casserole and depending on time, this Cheesy Macaroni dish, which has Four Blend Italian Cheeses, diced chicken, diced bacon ( not quite a ton, but a lot) diced onions, a white sauce base, and spices.
  Too much, of this dish would give me a migraine, literally, due to all the cheese, oh, and once I put it all together, I  put more cheese on top of that to melt.
   Then for a dessert recipe to try, I made Pumpkin Swirl Brownies! Which turned out great, using a brownie mix, (but I have a great recipe for that too!) So, Fall is a fun time for me as you can tell.
 The day and weekend has started, I have guests coming in tomorrow, and I have grocery shopping to do, (they want  Homemade Peanut Butter Cinnamon Rolls) so, guess I better get started. Now, what you need to do is go find a new recipe, try it, tweek it, and then decide wether to pass it on. Let me know how it goes.
  Food On

Monday, March 24, 2014

For those into cooking classes, I hold a class on the last Monday of every month at First Baptist Church of Broken Arrow. $10 per person for one hour. You can visit the website for classes, registration, and info. on the classes at
  Our next class is Monday March 31st, 6:30-7:30pm on Puff Pastry. I will show you how to make sugar cookies, breakfast dish, and a main entree'. You will eat and take home recipes along with making new friends. Register asap because the classes fill up quickly and I have room for a few more.
Happy Eating.