Recipe ~ Friday 🍽 Fancy (low-cal) Tuna Salad 

Hello my lovely friends πŸ’• Thanks for visiting. πŸ˜€ Wanna know what’s for dinner? 

I’m veering of course from last week’s plan/post …remember I showed you the book ‘I Hear America Cooking’ and wanted to ‘test cook’ something from Chapter 1? Well, turns out that it’s mostly Chilis and hot soups! While that will be awesome in the fall, it’s not so great during the heat wave we’re just sitting/sweating through. πŸ˜ŽπŸŒžπŸ‘™

So tonight we’re having a fancy-ish Tuna Salad πŸ₯— It’s easy, perfect for this weather – the kitchen and you will stay cool 😁- and low-cal! 😜 Doesn’t get better than that, right? 

All you need is 

~ a can of Tuna (or a Rotisserie chicken; or beans for a vegan version)

~ a jar of sweet relish 

~ Pepper 

~ Lettuce 

~ and anything cold and delicious you can think of πŸ₯‘πŸ…πŸ₯•πŸŒ½πŸ₯’πŸŒΆ

πŸ’«Mix the Tuna with an equal amount of relish. Add Pepper. 

Mix well (It won’t be exactly pretty at this point…but you will make it look awesome πŸ˜‹)

Arrange on a bed of lettuce, and garnish with all your favorite things. 😊

Here are a few of mine…boiled Eggs, Olives, Banana Peppers, Cucumber, Radishes, Artichoke Hearts, Cherry Tomatoes. 

There! Now it’s pretty, right?! 😺

What is your favorite hot-weather dish? We’re expecting a lot more hot days, so I’ll do a happy dance πŸ’ƒπŸ» for each and every suggestion!  πŸ˜Ž

Have an amazing weekend! 

Until next time πŸ’•

~ Tina xoxo 

Recipe (related) Friday ~ My New Cookbook πŸ˜€

Hello and ‘Happy Friday’ my lovely friends 😍 Thanks for visiting! 

Look what I found at our library’s book sale (minus spoon and whisk 😝)

Always on the lookout for new recipes I didn’t hesitate for a second and put it in my (big πŸ˜‰) pile. 

And what a gem it is! πŸ€“  Not only has it recipes from every part of the country, there are also the author’s travel stories, and regional photos from days gone by. πŸ™‚

I plan to cook and share – starting next week! πŸ˜€

Here’s the index for part one 

Anything in particular you definitely wanna see here soon? Let me know! πŸ€— I’m looking forward to your comments/suggestions! 

Now I’m gonna go sit on the patio, listen to the lovely birds, and read some more. 😎

Until next time πŸ’•

~ Tina xoxo 

Recipe ~Friday πŸ₯˜ Country Style Ribs ‘n Beer-with a twistΒ 

Hello my lovely friends  πŸ’• Thanks for peeking in πŸ€—

Maybe you remember the recipe for Country Style Ribs ‘n Beer I shared a while ago. Did you cook the ribs? I hope you liked it. πŸ˜€

Today I have a variation to share with you. It was a spontaneous add-on last night…let me tell you how that came about. 

See, once in a while hubby and I like to go to the casino. 😎 He likes to smoke his cigar, away from the cold/heat/wind, and I’m addicted to their cappuccino. 😝 Anyway – usually I prep dinner, we eat when he comes home, and off we go. Well, yesterday he came home at 4:30 – a bit too early for dinner. So I decided to throw the (alread cooked) ribs into the Crockpot. Easy peasy! ☺️ Only problem….there wasn’t enough liquid in the pan. Out of broth,  I dove into the pantry and came up with a jar of ‘Chipotle & Lime’ Salsa. Hmmm…. maybe! πŸ€”I enjoy a little ‘tastebud’ adventure….so I added that and 1/3 cup of water….oh my! That is awesome!!! πŸ™†πŸ»

We will try different Salsas – but from here on out Ribs will always have Beer & Salsa in it! 😁

Is your mouth watering yet? πŸ˜ƒ Will you have ribs for dinner? I sure hope you enjoy them! 

Have a wonderful day! πŸ€— See you next time 

Until then πŸ’•

~ Tina xoxo 

Recipe Friday ~ No-Bake ‘Unicorn’ Cheesecake

Have you seen the ‘Unicorn Cheesecake’ Video on the ‘Delish’ Facebook page?
If you haven’t…here’s the delicious recipe (with pictures) 😊
If you’ve seen it and wondered just how wonderful is it…I’ve tried it for you – twice! πŸ˜‹

I promise it’ll be a big hit at the next birthday party πŸŽ‰

Here’s what you need…

1. 2 bricks Cream Cheese
2.  1 pint heavy whipping cream
3.  1 1/2 tsp. Vanilla extract
4. 1/2 – 1 cup sugar
5. 1 Graham cracker crust (I used the store bought one)
6. Food  dye * (about that….please see an extra tip how to enjoy without, at the end ⬇️)
7. Colorful Ice cream & Dessert Topping

Here’s what you do…

Beat cream cheese in a large bowl until fluffy.
Add the heavy cream. Keep mixing until peaks form…that’ll take a wee bit. πŸ™„
Add Vanilla, then the sugar. Mix well.

For the first cake I followed the instructions, and divided the filling into 5 smaller bowls, then added the coloring 

Spoon the filling into the pie crust, alternating colors ( I just realized I forgot to take a picture 😳 Sorry about that!)

Mix and swirl the mounds -not too much! πŸ˜‰

Well – a little more …then add your toppings. 

Pretty, isn’t it? 😍

Refrigerate 4, 5 hours…and enjoy! πŸ’•

It is fun, and delicious- but all the dirty bowls, and spoons, and forks…ugh.                                 So, today I tried it again…trying to avoid all those dishes 😝

I spooned all the filling into the crust, then added the coloring- one drop at a time 

Swirled it around – first with a toothpick, then with a fork 

Very artsy, don’t you think! πŸ™‚

Here I just added some ‘Praline Crunch’ Ice cream topping- I don’t think it needs any more color!

Before I leave you, here are just a few things I learned the hard way…

1. Add the sugar slowly- especially if you, like me, don’t like your treats too sweet. Add 1/2 cup of sugar, try the mixture, then add 1 Tbsp. at a time, trying it after each addition.             2. If you wanna mix it up and use lemon extract- sure! Go ahead! Just make sure it’s not expired! 😝                                                                                                                                                  3.Food dye will stain your fingers, so be careful! πŸ˜‰

*I’m not a fan of food dye, so outside of Birthday parties they’ll be without. ☺️ I’ve successfully spruced up other Cheesecakes with Raspberry preserves, and lemon curd. Let’s try that next! πŸ˜€

Have a wonderful weekend! 

Until next time 

~ Tina xoxo πŸ’•

Recipe Friday ~ Grandma’s BundtCake

I made this delicious cake following an old german recipe. The german name is ‘RotkΓ€ppchen’s Gugelhupf’ – which means ‘Little Red Riding Hood’s Bundtcake’…and since the little one carried a cake in her basket, we call it ‘Grandma’s Bundtcake’.

Here’s what you need…
~4.4 oz (125-g) softened Butter, unsalted
~1/2 cup + 2-1/2 Tbsp. Sugar
~a pinch of salt
~3 eggs
~1/4 tsp. Cinnamon
~1-3/4 cup Flour
~2 tsp. Baking Powder
~4 – 6 Tbsp. Applejuice
~3/4 cup Raisins (wash in hot water, set on paper towels)
~2 -3 Apples (peeled and diced)
~Cooking Spray
~powdered sugar


Preheat the oven to 360F (180C)
~Combine the softened butter with sugar and salt and beat until creamy (handmixer)

~Mix in the eggs, add the flour and baking powder – keep mixing. Add the Applejuice, then the cinnamon

~Fold in the raisins and the apples.

~Spray your Bundtpan and coat with sugar. Pour in the batter and bake for 55 – 60 minutes (toothpick test!)


When the cake is completely cooled, turn it out onto a wire rack.

Sieve on the powdered sugar. Done!

*One last word of advice – tell your loved ones that the tempting ‘chocolate chips’ are raisins! My daughter claims she has trust issues because of this cake!

I hope you enjoy the baking, the eating, and the Holidays!

Until next time
~Tina xoxo





Recipe Friday ~ Savory Pepperoni/Tomato/Cheese MuffinsΒ 

Hello from a very cold, grey, and wet Kansas β„οΈβ˜ƒοΈπŸŒ¨ Weather like this always makes me wanna bake something – warm up the house and fill it with delicious smells of warm goodies. Since all the tins are filled with cookies, and sweet Lavender muffins (yesterday’s session 😊) – what to do? Then I remembered this recipe! It took me a while to locate it….the last time I made them was two moves ago. πŸ™ƒ

Now- without further ado….here’s the recipe

You need
~5 oz Pepperoni slices ( I like to use the minis)
~ 1 medium green pepper, diced
~1 cup shredded Pepper Jack cheese
~1 Garlic clove
~1/2 onion, diced
~2 cups flour
~2 1/2 tsp. baking powder
~1/2 tsp. baking soda
~1/2 tsp. salt
~1/4 pepper
~1/2 tsp. Oregano
~2 x 1/3 cup shredded Parmesan (set 1/3 cup aside)
~1 egg
~1/4 cup Olive Oil
~1/2 cup Tomatosauce
~1 cup Buttermilk

Preheat oven to 360 degrees (F)
Line your muffin cups with paper liners.

Combine the flour with baking powder, baking soda, salt, pepper, oregano, parmesan, garlic, onion, PepperJack, bell pepper, and pepperoni.

Scramble the egg, add olive oil, tomato sauce, buttermilk – mix well.


Combine the two mixtures.
Scoop the mixture into the muffin tin ( 1/4 cup mixture per muffin cup)
Sprinkle the set-aside Parmesan on each muffin.


Bake 20 – 25 min. (toothpick test!)
Remove from oven.
I know it’s hard – they just smell soooo good, but let them sit 10 minutes before removing muffins from pan.


They’re awesome with Tomato Soup…


I promise they’ll be a great success at a potluck dinner or your Holiday Buffet


Happy Baking!

Until next time
~Tina xoxo

Recipe Friday ~ Lentil Soup

I came across this Oldie, but Goldie this morning


…and have to agree! It was 18 this morning, now it has ‘warmed’ up to 22! WooHoo! 😨
I know my friends in Alaska are just rolling their eyes at me now, but I’m cold!
Perfect weather for a nice big pot of soup though, right? So today – and probably all weekend   😁, this recipe makes a lot! – we’ll eat lentil soup.
As I gathered the ingredients, and checked the lentils for little rocks, I started wondering …what does a lentil plant look like? I honestly had no idea.Nobody in my immediate vicinity knew, so I looked it up.
According to Wikipedia the lentil is part of the legume family (well, I knew that  πŸ˜Š ). It is an edible pulse (in case you’re wondering – a seed of an leguminous plant). It is a bushy, annual plant, and about 16″ (40 cm) tall. The seeds grow in pods – on average 2 seeds per pod.
I love this illustration…


Now that we know that    πŸ˜Š   we’ll make a delicious, warming soup!
Here’s what you need –
~ 8 cups broth
~1 pound lentils
~1 cup diced onions
~2 stalks celery, diced
~2, 3 medium large potatoes, diced
~2 tomatoes, you guessed it…diced
~1 cup sliced carrots
~1 ring Kielbasa, sliced
~1 tsp. Greek seasoning
~1/2 tsp.dried Tarragon
~Vinegar (optional)

1. Pour the broth into your Crock Pot. Add lentils
2. Saute the onions in oil, and add them to the broth.
3. Brown the sliced Kielbasa in the same pan. Transfer to the Crock Pot.
4. Add remaining ingredients. Give it a good stir, cover, and cook on High 3-4 hours or on Low 6-7 hours.
Serve with warm Garlic Bread, and dig in! Enjoy!

Have a wonderful weekend!

Until next time
~Tina xoxo

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