Rosemary & Garlic Lamb

1/2 cup Red Wine
4 Cloves of Garlic Mashed
1 tbp of Rosemary
1tsp of Parsley
1/2 cup of Vegetable Broth
Salt and Pepper to taste
3 Lamb Shanks ( smaller)  or a small Roast of Lamb


Cook in Slow Cooker ( Crockpot) for 5 hours on high. Enjoy! Serve with Your favorite Potato side.

Bacon Brownies

1 cup Bacon Diced
Ghirardelli Brownie Mix( or from scratch)

Make Brownie Mix per instructions. Then add 3/4 cup of Bacon and stir into Brownie Mix evenly. Then sprinkle 1/4 cup over the top before baking. Bake at 325 for 55minutes. Enjoy!!!!!!

Curry Chicken Salad

The Recipe of the Day: Curry Chicken Salad: 2 Cooked Skin Removed Chicken Breasts Diced 1 Celery Stalk Diced 1/4 cup White or Yellow Onion Diced 2 tbs Mayo 1/2 tsp Curry Powder 1/...

Watermelon Refresher

Two to Three cups Watermelon mashed in a pitcher.
Two to Three cups Water.
1/4 cup Sugar or Sugar to taste.
1/4 of a lime juiced.

Mix and mash together in a pitcher.  Drink over ice.

I added a Mint leaf or two! Yummy.

Corn Bread with Bacon

1Box of Jiffy Corn Bread Mix
1/4 cup Chopped Leeks
1/4 cup Chopped Bacon
1 Egg
1/3 cup Milk
1/3 cup of Sharp Cheddar Cheese

Mix all ingredients together well.  Preheat oven to 400. Oil a 8x8 pan.  Bake for 20 to 30 minutes or until golden brown. Enjoy!

Ravioli Lasagna

1 box of Pomi sauce
1/4 cup fresh chopped Basil
1 Clove of Garlic crushed
Salt and Pepper to taste
Shreaded Mozzarella cheese
1 package of Cheese Ravioli


Boil Ravioli.  Mix Pomi with Garlic, Salt, and Pepper in a bowl. Place 1 cup Pomi mixture on the bottom of a baking dish. Place cooked Ravioli about half of them on top of the sauce evenly. Top with Mozzarella cheese and spread half of Basil on top of the cheese. Repeat again, you should have two layers. Bake for 30 minutes at 350 or until done.

Another family Fav!!!!!

Serve with Salad:)

Rosemary Chicken Pasta

2 Boneless Chicken breasts
Boiled Spagetti noodles
1/4 cup Olive Oil
3 pads of Butter
1 clove of Garlic
2 Tbsp White Wine
1/2 Tsp of Sugar
Salt and Pepper to taste
1 1/2 sprigs of fresh Rosemary
1Tsp Parsley
1/4 cup chopped Leeks
5 Mushrooms quartered
Handful of Cherub Tomatoes
3/4 cup frozen Artichoke Hearts
1/2 cup  Zucchini julienned
1Tsp Lemon Zest
Parmesan Cheese for topping

Cook Chicken Breasts with Olive Oil, 1 pad of Butter, Garlic, Salt, Pepper, White Wine, Leeks, Parsley, Lemon Zest, and Rosemary leaves torn off sprig. Brown Chicken. Then move just the Chicken, placing 2nd and 3rd pads of Butter and a few Rosemary leaves on each Chicken breast to the oven at 425 for 30 minutes or until done.  Add Tomatoes, Mushrooms, Artichoke Hearts, and Zucchini to stove top sauce. Sprinkle Sugar over Tomatoes and cook until ingredients in the sauce are tender. Once done, pour sauce over noodles then add Chicken sliced on top. Sprinkle with Parmesan Cheese. Enjoy!