Friday, July 1, 2016

Tequila Citrus Marinade

This marinade is one of the best I've had in awhile, it's easy & fast to prepare and gives your meat or seafood the taste you can find in restaurants!

I used to marinate boneless, skinless chicken breast. You could use on chicken, beef, shrimp or other seafood. This marinade would probably be delightful for grilled vegies too!

I grilled my chicken but I'm sure you can cook your protein in the oven or in a skillet as well.  Maybe even give the slow cooker a try.

  • 1 c. Gold Tequila
  • 1 Lemon
  • 4 Limes
  • 2 Oranges
  • 1-2 Tbsp Chili Powder
  • 4 cloves of garlic (more or less as you prefer)
  • Protein (Beef, Chicken, Shrimp etc)

  1. Use a gallon zip lock bag or vacuum seal bag.
  2. Juice the lemon, limes & oranges and add to bag.
  3. Add remaining ingredients to bag and blend.
  4. Add your protein (chicken, beef, shrimp etc), move the bag around with your hands to make sure everything is well covered.
  5. Close or seal your bag, place in fridge and marinade at least 4 hours, overnight is best.
  6. Grill, bake or cook as you prefer until done.
  7. Discard remaining marinade.

Marinade covered 4 boneless, skinless chicken breast well.


Tuesday, June 28, 2016

Peaches & Cream Cookies

I made these cookies for our local Veteran's Guest House and sent extra's to my husband's work. They were a hit with everyone with a request for more.

Peaches & Cream Cookies

These cookies are not only delicious, the recipe makes alot of them and they are super easy which is always a bonus for me.


1/2 c. room temp. butter
2 Tbsp. sugar
1 Lg. egg
1 Tsp. vanilla
1/4 c. water
1/4 c. vegetable or canola oil (I used canola)
2 - 3.4oz boxes of Vanilla or French Vanilla pudding
1 - 3 oz box of Peach Jello (You could change this up with other flavors for a different cookie variation)
1 Tsp.baking powder
1/2 Tsp. salt
2 c. flour
2-3 Tbsp diced canned peaches (I tried both and preferred 3 Tbsp)
Small bowl of sugar to roll cookies in prior to baking


  1. Heat oven to 350 degrees.
  2. Line cookie sheet(s) with parchment paper.
  3. Sift dry ingredients, set aside.
  4. In mixer bowl add butter & beat until fluffy.
  5. Add sugar, mix to combine.
  6. Add egg & vanilla, mix to combine.
  7. Add water & oil, mix until combined.
  8. Add dry ingredients to mixer, mix until combined.
  9. Mix in peaches.
  10. I rolled tbsp full into a ball gently and rolled in bowl of sugar (can use 1" cookie scoop).
  11. Bake for 10-12 minutes (varies by oven).
  12. Optional: I sprinkled a little bit of sugar on the cookies when they came out of oven.
  13. Allow to cool, on wire rack if possible.
  14. Can store for up to a week if they last that long, hehe.
Makes approx. 40 - 1" cookies. 


Thursday, June 23, 2016

Red, White & Blueberry Salad

Love this Betty Crocker recipe for Red, White & Blueberry Salad. 

Perfect summer salad and it would look great on a 4th of July table.

Can't beat 15 minute prep time.


container (6 oz) Yoplait® Original Key lime pie yogurt
teaspoons honey
teaspoon salt
jicama, peeled, cut into 1/4-inch slices
bag (10 oz) chopped or hearts of romaine lettuce (6 cups) 
2 1/2
cups cubes (3/4 inch) seedless watermelon
cup fresh blueberries
  • 1 In small bowl, mix yogurt, honey and salt; set aside. Cut jicama slices into star shapes using a small (1-inch) star-shaped canapĂ© cutter.
  • 2 In large bowl, toss remaining ingredients. Pour dressing over salad mixture; toss until well coated. Sprinkle jicama stars over top. Serve immediately.

Tuesday, March 29, 2016

Barefoot Contessa - Recipes - Pecan Squares

Can't wait to give the a try. If you've made them let me know how they are by leaving a quick comment please.

Barefoot Contessa - Recipes - Pecan Squares

Saturday, February 20, 2016

Yummy Banana Bread


1/2 c. butter
1 c. sugar
2 eggs, beaten
4 bananas, finely crushed
1-1/2 c. flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla


Cream together butter and sugar.

Add eggs and crushed bananas.

Combine well.

Sift together flour, soda and salt.  Add to creamed mixture. Add vanilla.

Pour into greased and floured loaf pan.

Bake at 350 degrees for 60 minutes.

Keeps well, refrigerated.


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