Archive for Author Lora Murray

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!

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.



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.


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.

Pumpkin Muffins


  • 1 1/2 cups all-purpose flour
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • ½  teaspoon salt
  • ½ cup milk
  • 1 egg
  • ½  cup canned pumpkin
  • 1/4 cup butter
  • ½ cup run soaked raisins


  1. Preheat oven to 400 degrees F. Grease and flour 18 muffin cups, or use paper liners.
  2. In a large bowl, mix all ingredients just until flour is moistened. Batter should be lumpy.
  3. Place pumpkin mixture in muffin cups about 2/3 full. Sprinkle ¼ teaspoon sugar over batter in each cup.
  4. Bake 18-20 minutes

I topped with chocolate instead of the sugar. I found this recipe in my old Betty Crocker cookbook under quick breads. It is so funny how the old cook books have the easiest recipes.


Yummy Spicy Noodles

Yummy Spicy Noodles



3 tablespoons crunchy peanut butter

2 tablespoons chili pepper jam, ¼ cup sweet chili sauce, or mix 2 tablespoons of currant jelly with a healthy squeeze of sriracha sauce

1 ¼ cups hot vegetable stock or chicken stock

1 tablespoon toasted sesame oil

2 tablespoons soy or tamari sauce

6 tablespoons coconut milk



3 bundles flat rice noodles (about 14 ounces), or flat pasta noodles

2 tablespoons toasted sesame oil, plus more to coat noodles

5 baby portabella mushrooms, thinly sliced

1 medium red onion, halved, thinly sliced

5 ounces broccoli, broken into small florets

3 cloves garlic freshly chopped

Chopped peanuts and cilantro or parsley for garnish (optional)


Prepare sauce: In a small bowl, combine all ingredients and mix well, so that the hot vegetable stock softens the ingredients. Set aside while you prepare vegetables.

Cook noodles following package directions, but cook them about 1 minute less than suggested. Drain in a colander and toss them in a little sesame oil to keep them from sticking together. You do not want the noodles too soft, but still al dente, as they will be heated again in the vegetables and sauce at the end.

To prepare vegetables, heat the 2 tablespoons sesame oil in a large skillet with deep sides over medium-high heat (or use a wok or big saucepan). Stir-fry all the vegetables together with the garlic for about 3 minutes, or until they are just starting to soften slightly.

Pour sauce onto vegetables in pan and simmer gently 4 to 5 minutes, or until vegetables are cooked through but still have a good bite to them and are not too soft.

Stir in the cooked noodles. Toss together well and heat through. Serve garnished with chopped peanuts and cilantro or parsley.

  • Description:  This recipe comes from “Food: Vegetarian Home Cooking” by Mary McCartney, daughter of Paul McCartney. I personally changed this recipe to what I liked.
  • Makes:  4 to 6 servings


Cheesecake Bars

Recipe by: Annemieke Hytinen

A very special friend 🙂


  • 2 packages Crescent Rolls
  • 3- 8oz packages of Cream Cheese
  • 1 tsp. Vanilla (check out the link below for the best Vanilla)
  • I Egg (Separate the Yolk from the White)
  • 1 1/3 cups Sugar (Reserve 1/3 cup for the Topping)
  • 1 tsp. Cinnamon
  • Pinch of Salt



Mix cream cheese, vanilla, egg yolk, 1 cup of sugar and salt. Layer one package of crescent rolls on the bottom of the 9×13 inch pan. Spread the cream cheese mixture on the layer of crescent rolls. Put the second layer of crescent rolls on top of the mixture. Beat up the egg white and brush on top of the crescent layer. Mix 1/3 cup sugar and 1 tsp. cinnamon and spread on top of crescent layer.

Bake in a 9 x 13 inch pan 350° for 30 minutes.


Il Mito’s Crab and Spinach Stuffed Wonton’s

Thank you Chef Feker for the recipe and cooking experience. My daughter and I were finally able to take the left over stuffing from our cooking lesson back in January and make the wontons. There were delicious!

Please see my post for:

Il Mito’s Crab and Spinach Stuffed South African Panga for the filling recipe.

You the take the filling recipe and stuff into wonton’s. Fry in olive oil until golden brown.



  • 1 Fudge Brownie Mix
  • 6 ounces Semi-Sweet or Dark Chocolate or a combination of the two
  • ¼ cup Heavy Cream
  • Spiced Rum   


Prepare the brownie mix using the instructions on the box. I usually do not bake as long as the box instructs to avoid over baking. Keep a close eye when baking. When baked, take two tooth picks and poke around the baked pan of brownies. Using a squirt bottle; lightly squirt the spiced rum over the pan. Cool for 10 minutes.

In a double boiler, place chocolate and heavy cream. Stir when melted. Pour over cooled brownies.

I made these brownies on the “fly” one evening when I needed a quick dessert. The spiced rum gives these brownies the gooeyness most people crave and the frosting just adds even more gooeyness. I like to prepare these in foil pans when transporting to a potluck or party because there is no pan that needs to be returned to you. Placing the spiced rum in a squeeze bottle helps control the amount of rum you squeeze onto the brownies. Do not go overboard on the rum. Theses squeeze bottles can be purchased at any big box store. I use catsup and mustard bottles. They are cheap and can easily be replaced.

This has become my husband’s favorite brownie dessert!

May 2014 Tip of the Day

Today’s tip:So you are accessing your creative side and you want to test your creation for seasoning and taste before you make the entire batch. Problem solved: make “test “portion first.