Ths mash is to die for

add aromat
then mash when it’s done
aftr u add milk nd a bit mayonnaise
Garnish wth parsley/blackppr..

add (boiled carrot, a bit vinegar)robots.
crushed garlic then season

make a marinate (mayonnaise, sixgun gril spice, a bit vinegar, oil)
then marinate nd liv n th fridge a bit
hen put in th oven pan
then sprinkle rosemary on top nd cook at 230° til golden


Avocado Salad
Chop red onion
add kidney beans+ drain the kidney beans).
Put that in a bowl
Add salt
black pepper
olive oil
and lemon juice

Pan fried Veges- In a pan, add oil, green beans, carrots and garlic. Fry for few minutes and add the peppers.

Add roasted vegetables spice and simmer for fewminutes

Marinade for chicken wings- Salt, BBQ sauce, chicken spice and mixed herbs. Mix everything together and marinade the chicken for 2hrs.

Put the chicken in the oven 180 for 45minutes. Brush the wings with left over marinade after 30minites in the oven.

Credit: Portia’s Catering

Cracker Barrel’s Hashbrowns Casserole

2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top



slices of bread (your favorite)
4 teaspoons ground cinnamon
1/4 cup granulated sugar
butter, at room temperature


In a small bowl or shaker, mix sugar and cinnamon until blended well. Toast bread, spread desired amount of butter then sprinkle generously with cinnamon sugar. Enjoy!

*Great on bagels, English muffins, rolls, biscuits and more!

You can adjust the amount of cinnamon and sugar to suit your taste.

Thanks for stopping by!



1 1/2 cup flour
1 cup milk
2 TBS butter
1 cup sugar
1 egg
1 TBS vinegar
1/2 tsp baking soda
1/2 tsp baking powder
1 TBS jam
1 TBS finely grated lemon rind
2 tbs lemon curd

Beat butter and sugar together add egg vinegar lemon curd and rind jam and milk

Mix the dry ingredients together mix with the wet ingredients pour in a greased pan and bake for 30 mins at 160


1 cup sugar
1 cup heavy cream
1 tsp vanilla essence
4 TBS lemon curd


This Egg foo Young Recipe is a delicious light airy Chinese egg omelette filled with red pepper, celery, mushrooms, onions, bean sprouts, scallions and chicken smothered in a flavorful tangy gravy that will leave you licking your plate.

8 large eggs lightly beaten
1/2 red bell pepper finely chopped
1 stalk celery sliced thin
1/2 cup mushrooms finely chopped
1/2 onion finely chopped
1/2 cup chopped fresh bean sprouts
4 scallions chopped (green & white parts)
1 cup cooked chicken finely diced (I use rotisserie chicken)
1 1/2 cups chicken broth
3 tablespoons low sodium soy sauce
2 teaspoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon rice vinegar
2 tablespoons cornstarch
3 tablespoons cold water
3 tablespoons canola oil


In a large bowl with the beaten eggs add the red pepper, celery, mushrooms, onions, bean sprouts, 1/2 of the scallions and the chicken.
In a small saucepan over low heat combine chicken broth, soy sauce, brown sugar, Worcestershire sauce and vinegar. In a bowl, blend cornstarch and water. Slowly whisk in sauce pan. Continue stirring until sauce thickens and bubbles.
Heat nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
Serve warm with the gravy and sprinkle with the rest of the scallions.

Shrimp Cream Cheese Spread

1 cup pre-cooked popcorn shrimp, cold
1 8-oz box Philadelphia cream cheese
½ cup shrimp sauce

Place block of cream cheese on a small serving plate.
Pour shrimp sauce over cream cheese.
Put popcorn shrimp over the top of the sauce.
Serve with crackers.

Old Fashioned Soft Boiled Egg Breakfast

4 large eggs, cold
2 cups water

Use a small sauce pan large enough to hold the four large eggs in a single layer.
Add just enough water to the saucepan so that there is just 1-1.5 inches of water in the pan once the eggs are added.
Cover the saucepan and bring the water to a boil over high heat.
Once the water is boiling, remove the eggs from your refrigerator and place them gently into the boiling water.
Place the cover back onto the saucepan and allow the eggs to boil for exactly 5 minutes.
Remove the eggs from the boiling water and place directly into a bowl of ice cold water for 1 minute.
Place each egg into an egg cup and serve with your choice of sides.

To crack the egg so that the yolk does not spill out, place the egg into an egg cup with the smaller end of the egg facing up. Lightly tap the top of the egg with a teaspoon until the top part of the shell cracks. Peel back the shell and scoop off the top of the egg white. Dip your sides into the yolk and enjoy!
At the 5-minute mark, there will be a very small amount of the white of the egg that is not in solid form. If you prefer to have all of the egg white completely solid, continue to boil for 30-45 more seconds.
The nutritional information accounts only for the egg and not the addition any sides.

Calories: 81kcal | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 210mg | Sodium: 86mg | Potassium: 78mg | Vitamin A: 305IU | Calcium: 35mg | Iron: 1mg


Potato salad

8 medium potatos in the skin
1 tsp (5ml) salt
pinch of mustard powder
lemon juice and black pepper to taste
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) plain low-fat yoghurt
1 tbsp (15 ml ) chopped fresh parsley
1/2 red or green pepper, seeds removed and chopped
1/2 onion, finely chopped (see tip)
1 hard -boiled egg, peeled and chopped (optional)


Place potatoes and ½ tsp of the salt in a pot with water. Bring to the boil and cook until tender. Allow to cool, peel and cut in cubes.
Mix mustard, the rest of the salt, lemon juice, pepper, mayonnaise, yoghurt and parsley.
Mix sauce into potatoes with red pepper and onion.
Sprinkle with egg and serve as a side dish.

To soften the strong flavour of raw onion, cover with boiling water and allow to stand for a few minutes. Drain well and use as above.
If fresh chives are available, add 2 tbsp chopped chives to the sauce.


1 cup water
2 tablespoons melted butter
1/2 cup milk
2 tablespoons honey
1 tablespoon active-dry yeast*
3 1/2 to 4 cups all-purpose flour
1 teaspoon fine sea salt
extra melted butter, for brushing on top

Prep your oven and baking dish. Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set aside.
Heat the liquids. In a microwave-safe bowl or measuring cup, stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals, until it reaches 110°F (it will be warm but not hot to the touch) and the butter is completely melted.
Add yeast. Pour the liquid mixture into the large bowl of a stand mixer. Then sprinkle the yeast evenly on top, give it a quick stir with a fork to combine, and let the yeast activate for 5 minutes until it is foamy.
Add dry ingredients. Add in 3 1/2 cups of flour (not all of the flour) and the salt.
Mix. (See alternate instructions in the notes below for how to knead the dough by hand.) Use the dough-hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4-5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.
Let the dough rise. Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.
Form the rolls. Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15-20 minutes.
Bake. Uncover and bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
Brush with more butter. Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.
Serve warm. Then serve warm and enjoy!

I typically purchase my yeast in bulk. But if you are using the 0.25-ounce packets, they each contain 2.25 teaspoons of yeast. So you will need slightly more than one packet to yield 1 tablespoon.

How to knead the dough by hand: If you do not have a stand mixer, no prob! For step 5 (mixing the dough), simply stir the dry ingredients into the dough as much as possible. Then turn the dough out onto a floured surface and knead by hand for 5 to 7 minutes until smooth, adding up to 1/4 cup of extra flour if the dough is too sticky.