Best Ever Oven Roasted Pumpkin Seeds


8-Large Pumpkin’s

2-Sticks Unsalted Butter

Your favorite spices


Cut open pumpkins and harvest all the seeds-discard the “icky” center goo.

Wash seeds thoroughly under running water-removing all the goo.

Split seeds between 2 large sheet pans-Let dry for 15-30 minutes on pans

Melt butter.

Add favorite spices to melted butter. My favorites include but not limited to:

(garlic salt/powder, onion salt/powder, cayenne pepper, black pepper, lemon pepper)

Bake at 225° for 1-2 hours; stirring every 15-30 minutes.

Bake until golden brown.

Season to Taste





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Pork Cutlets

• 5- boneless Pork Chops-pounded thin
• 1 Egg whisked with 1 TBS Water
• Frenches French Fried Onions
• Panko Bread Crumbs
• 1 tsp. Garlic Powder
• 1 tsp. Dried Sage
• Salt & Pepper to taste
• 5 TBS. Olive Oil to pan fry Pork Chops
• Honey
Take a pork chop one at a time and place in plastic wrap. Pound with mallet or hammer until thin. Spray foil lined pan with Pam or any veggie spray and set aside. Preheat oven to 325°.

Pork 1
Mix crushed Frenches Fried Onions, Panko, Garlic Powder, Sage and Salt and Pepper in a bowl..
Dredge Pork Chops in the egg and water mixture and then coat in the dry ingredients listed just above. Continue until all 5 Pork Chops are coated.

Pork 2
Heat a large skillet, drizzle in the Olive Oil. Add the Pork Chops and sauté until browned. Remove from skillet and move to sprayed foil lined pan. Reserve skillet for sauce.
Bake for 15 minutes at 325°. Drizzle with Honey and bake for an additional 5 minutes. Serve with Pan Sauce, your favorite gravy or just as is, which is delicious!
For Pan Sauce: you can remove any burnt bits of coating from the skillet. Heat pan and add wine and beef or chicken stock. Stir and reduce for a few minutes. Salt and pepper to taste. Use your imagination for the sauce. Add whatever herbs you would like. It is just a pan sauce not gravy.

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Lamb Sliders

Ground Lamb SlidersIngredients
• 1 Pound Ground Lamb-Bloggers Choice (Pinn-Oak Ridge Farms, Delavan, WI)
• 2 TBS dried Rosemary-chopped
• 1 Small Onion-diced
• 2 TBS Currant Jelly
• Salt & Pepper to taste
• 1- 8 Pack Pillsbury Grand’s Biscuit’s       Biscuites

Mix Lamb, Rosemary, Onion and Currant Jelly. Form into small “slider” burgers. Salt and pepper to taste. Grill, broil or pan fry until medium rare/medium.

Bake Biscuit’s. Serve on Pillsbury Grand Biscuit’s or any buttery roll.

This recipe is so easy and so yummy. I purchase all my lamb from Pinn-Oak Ridge Farms. Owner and Staff are so friendly!

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Fall Harvest


It is that time of year again and I must say that this is my favorite time of year. I have a bountiful garden, there are cooler temperatures for cooking and I have that cozy, warm feeling inside.

Tomatoes and Peppers

I have been cooking like “krazy”! So many tomatoes; I have been making sauce, chili base and soup, all which can be found on my website.

Root Veggies like carrots from the garden!

How about a “crock pot” pot roast with assorted, fresh mushrooms, onions, red potatoes and carrots with beef broth and red wine?  Slow cook for 10-12 hours for a yummy supper after a long day at work.

Heat a large pan on high to sear the pot roast. Add a drizzle of olive oil to the pan. Place the salted and peppered roast to the pan. Brown on all sides. Remove from pan and add the mushrooms and onions. Sauté. Move the roast and mushrooms to the crock pot. Add a quart of beef stock and red wine the pan you just browned the meat and mushrooms in and reduce for 5 minutes making sure to scrape all the “brown bits” from the pan. Add to the crock pot. Make sure there is enough stock and wine to cover the roast and mushrooms. Quarter red potatoes and slice up some carrots. Add to crock pot along with your favorite herbs such as sage, thyme and rosemary. Cook all day.  Remember to be creative with this and all recipes; that is why I did not give you specifics! Have some fun.

 So many Green Peppers

Stuff them!

My stuff peppers were made with left overs in my fridge. I had brown rice, pre-cooked chicken, onion, celery, green pepper that I trimmed off the green peppers when I cleaned them, cranberries that I had in the freezer and some chicken gravy. I baked the peppers at 350 degrees for about 15 minutes. I mixed everything together and stuffed the peppers. Bake for an additional 30 minutes. Goes great with some crusty bread.  Channel your creative self on this recipe. Add what you like.


Corn and Apples

Corn is in season. It is a great time to make my Harvest Corn. Freeze this for Thanksgiving dinner or when you are hankering for corn on the cob. Make my Apple Crisp with all the apples that are coming into season. Get your family to help and an apple, peeler, corer, slicer really helps speed up the process. This freezes really well. When you reheat this the smell in your kitchen will be amazing! See the picture below. You can get this at Walmart or virtually anywhere.


REMEMBER…all these recipes can be found on this website

October…Pumpkin Seeds!

My only wish is for you to have fun with cooking!

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Fall Harvest Apple Crisp

Fall Harvest Apple Crisp



  •    1 cup Flour
  •    1 cup Sugar
  •    1 tsp. Baking Powder
  •    ½ tsp. Salt
  •    1 Egg


Place the above ingredients in a food processor and pulse until it is a fine crumble.

Put 10 cored, peeled and slice apples in a 9×13 baking pan. Sprinkle with the topping mixture. Sprinkle the top with cinnamon. Pour a stick of melted butter on the top. Bake at °350 for 45 minutes. Serve with vanilla ice cream.

I use whatever apples are in season. I love the Granny Smith Apples with this recipe to add the sweet and sour aspect. A food processor, foil pans and apple peeler/corer/slicer is a must to mass produce this recipe. My son and I, working together can get 6 pans completed in about an hour. Freeze and reheat. Yum!

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Rosemary Bread

Rosemary Bread.docx

 Yield: 2 loaves


1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
3 tablespoons fresh rosemary or 1 1/2 dried rosemary
2 tablespoons butter


1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.

2. Mix in 1 T butter, salt, and 2 cups of flour.

3. Add 3 tablespoon of the fresh chopped rosemary.

4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.

5. Oil a bowl, put dough in it and cover with a towel.

6. Let dough rise in a warm place for one hour until doubled.

7. Punch down dough and divide in half.

8. Let dough rest about 5 minutes.

9. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.

10. Let loaves rise again until doubled, about 45 minutes.

11. Preheat oven to 375°F.

12. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter. Sprinkle tops with and salt and pepper.

I found this recipe on the internet and found the bread to be so fluffy but a little bland. You definitely need to salt and pepper the tops. I will probably try this recipe again and maybe add some garlic powder to the dough.

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Packer Popcorn


  • 1 Cup of your Favorite Popcorn
  • 4 TBS. Canola Oil
  • 1 Stick Unsalted Butter-Melted
  • 2 tsp. Garlic Salt
  • 2 tsp. Black Pepper
  • ½ Cup Freshly Grated Parmesan/Romano Cheese



Place popcorn and oil in a large pot. Pop your popcorn until it is light and fluffy. Melt butter. In a large bowl, place ½ of the popped popcorn, ½ of the melted butter, ½ of the grated cheese, ½ of the garlic salt and pepper. Stir popcorn. Repeat the above step with the remaining ingredients. Season to taste.

FYI: keep your popcorn in the freezer to preserve freshness. Inexpensive, quick and easy recipe for when you need a snack to pass!

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Harvest Corn-Serves 4 People


  • 1 Stick melted Butter
  • 1 Large Garlic Clove
  • 12 Ears of Grilled Corn
  • Salt & Pepper to Taste


Melt butter in a small sauce pan. Add smashed garlic clove, salt and pepper. Remove from heat.

Soak your corn in water for about 30 minutes in the husks. Remove from water and grill corn in the husks for about 25 minutes. Turn about every 10 minutes. Remove husks.

Reheat butter and serve with grilled corn.

Now…hopefully you have left over corn. Remove the corn from the husks using a sharp knife. Stand the corn up vertically and run your knife down the sides of the corn cutting off all the delicious kernels. Add to the remaining butter mixture. Place corn in the butter mixture into serving size freezer bags. Mark and date the packets.

You will appreciate this on the colder fall nights coming our way. Great to save for Thanksgiving! I do this all during the month of August into September so I have quite a few packets of Harvest Corn.



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Zucchini Lasagna



  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 (28-ounce) cans diced tomatoes or 10 fresh, large, seeded and diced tomatoes
  • 1 cup diced Zucchini
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • 2 tablespoon tomato paste
  • 6 fresh basil leaves, torn
  • 2 tablespoons of fresh oregano or 1 tablespoon dried
  • Cayenne pepper to taste


Fried Zucchini

  • 2 cups shore lunch seasoning mixture
  • 1 egg beaten
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ cup canola oil, for frying
  • Zucchini, sliced lengthwise about 1/4-thick using a mandolin. Make sure to get enough zucchini for 8 to 10 slices depending on the size of the zucchini. This will make about 2 layers of the lasagna.


Cheese – Use any combination of the list below

  • Ricotta
  • Mozzarella
  • Parmesan
  • Romano
  • Sharp Cheddar


Preheat the oven to 375 degrees F.

For the sauce: Heat the olive oil in a large saucepan, add the onions, and cook until translucent. Add remaining ingredience. Stir with a wooden spoon. Bring to a boil, then lower heat and simmer for 15 minutes.

For the zucchini: While the sauce is simmering, fry the zucchini. Place the shore lunch seasoning mixture on a flat dish. In a medium bowl, mix the egg, salt, pepper with a fork. In a large frying pan, heat the canola oil. Coat the zucchini slices with the egg mixture and dredge in the shore lunch. Fry until golden brown. Remove each piece, placing on a tray lined with paper towels.

photo 1
To assemble: In an oil sprayed 9 by 13 by 2-inch rectangular baking dish layer some of the fried zucchini to cover the bottom of the dish, slightly overlapping the pieces.

Spread sauce over the zucchini. Sprinkle with you combination of cheeses. Repeat layering the zucchini, sauce and cheese.

photo 2Cover the dish in foil and bake for 1 hour. Remove the foil and continue to cook until the top is slightly brown.

Cool the lasagna for 15 minutes.


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Asian Barbeque Chicken

I saw this recipe in the Milwaukee Journal/Sentinel and found it interesting. The chicken was delicious but it easily burned on the grill so this needs to be carefully watched and grilled at a low temperature.


¼ cup hoisin sauce

¼ cup honey

¼ cup soy sauce
2 tablespoons orange juice

4 cloves garlic, minced
2 tablespoons chopped green onion, plus more for garnish
1 teaspoons grated fresh ginger

1/8 teaspoon cayenne pepper
3 pounds bone-in skinless chicken thighs (about 8)

In a medium bowl, mix together hoisin sauce, honey, soy sauce, orange juice, garlic, green onions, ginger and cayenne. Pour into a re-sealable plastic bag and add chicken, turn to coat, and marinate 1-2 hours in refrigerator. Remove chicken.

Boil marinade in a small saucepan for 2 minutes. Grill about 15 minutes, basting occasionally with the marinade until thighs are done, taking care not to burn.

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