Posts Tagged ‘recipe’

Fat Bottomed Bex is ba-ack!!! With a full semester under my belt and three A’s to my credit! WHEW! It’s no joke going back to school at this point in my life. Not only have I not cooked for you, dear readers, but my poor hubby thinks I’ve forgotten where the kitchen is! LOL So on this my first full day of freedom since August (let’s not talk about Christmas just yet, give me a day or two, ‘kay?) I was determined to post something…ANYTHING…for you! I can’t take credit for this recipe, but it’s one I’ve been wanting to try for a while now from The Pioneer Woman, Ree Drummond. Her cinnamon rolls were everything they were promised to be. And if you’re not familiar with her, or haven’t tried any of her recipes yet, I highly recommend you take a visit to the country and give these a whirl. They really were so much easier than I expected.

I’ll be honest, I’m not a big yeast user. I buy it with good intentions and then it sits in the fridge until I unearth it a year after it has expired. Poor little dead yeasties. 😦 So to say I was a tad intimidated is fair. But this time I was determined to not send those poor little guys to a chilly death in the back of the refrigerator. I bought a fresh batch and went straight to work. To my delight, I was rewarded with huge, puffy bowls of dough. Woohoo! Surprising how a simple thing like dough rising makes you feel so successful and accomplished, huh? Here’s a peak at how they came out. Not bad, hmmm?


Her recipe makes a REALLY big batch. I ended up with 8 aluminum pie pans with 6 rolls each, a total of 4 dozen. It was a lot of dough to work with at one time. My note to you if you make the whole recipe is plan on splitting the dough into your 2 largest bowls for the rising stage. I’m going to try making just half next time…maybe. We’ve already gobbled up 1 pan, are working on our second at home, and I took 3 pans to school for one of my finals. Three pans managed to make it to the freezer. I’m keeping my fingers crossed they last until Christmas morning.

I did make a few small changes in the icing. I omitted the coffee and I didn’t have any maple extract, so I substituted vanilla, and poured in a couple of tablespoons of pure maple syrup. It seemed a little thick so I added some additional melted butter and a little more whole milk until I got a good consistency. Warning, these rolls are really sweet! If you’ve got a serious sweet tooth you’re gonna be in heaven. Next time around I’m going to experiment a bit, and cut down a little on the sugar inside the rolls and perhaps try some Stevia or Splenda just to see if I can make them a tiny bit less dangerous! Perhaps a cream cheese icing just to see how that works out. But this is just a personal preference, they really are downright wonderful and were so much easier than I thought they were going to be. So don’t be skeered, give ’em a try!

Ree’s Additional Notes on Cinnamon Rolls

Can’t wait to try these in our Cinnamon Roll Me Away Sundae with Praline Icing recipe!

BTW, those close up pictures earlier in the post? Yeah, the pan really looks like this!

Happy Baking my friends!


Read Full Post »

I’ve said it before and I’ll say it again…  I am truly blessed!  Why, you ask???  So many reasons 🙂 – but this week, it’s because my daughter and my daughter-in-law both love to cook and I get to eat their delicious creations!!!  I was visiting my grandkids in Tucson this week and Cassie (my lovely daughter-in-law) made a dish that I just have to share with you all!!  Cassie is of Lebanese descent and often presents one of her family favorites to us when we visit.  Happily, this visit was no exception!  So get ready for a bit of culture and tons of taste ’cause I’m going to start sharing some of her gems with all of you!  Yay!!  More veggies for Bex to try!!! 🙂

This recipe comes from Cassie’s grandmother.  Lucky for us she inherited her recipes and cookbooks and remembers how she cooked with her grandma everytime she makes one of her recipes.

Okay, so let’s start with the basics… the filling recipe that I’m giving you is used in a variety of dishes and is also great for peppers, grape leaves or cabbage!

Basic Filling

  • 1 cup rice (raw)
  • 2 tsp salt
  • 1 tsp allspice – heaping
  • 1 tsp cinnamon
  •  ¼ tsp pepper
  • 1 ¼ lb. lamb, coarsely ground or ground beef

In a bowl wash rice in cold water and drain.  Add salt, spices and stir well.  Cassie likes to double the allspice and cinnamon amounts, however if you haven’t used these spices in meat before – you might want to start with the recommended recipe to make sure you like the flavor.  Add your choice of ground meat and mix with hands, adding some cold water to help mix.  Set aside and prepare squash, cabbage or grape leaves.

Ingredients for stuffed squash

  • 12 to 14 medium size squash (yellow summer, zucchini)
  • 1 tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp pepper
  • 1 lb can tomatoes and 8oz can tomato sauce

Wash, stem and scoop out each squash. Leave sides about 1/8 inch thick. After pulp has been scooped out, rinse out squash.

Stuff the koosa with the above filling, leaving about ½ inch opening unfilled to allow rice to expand.

Place about 1 to 2 cups of the scooped out pulp like we do or if you used lamb, a layer of small lamb bones in the  bottom of pot.

Add seasonings over mixture and it’s time to place the stuffed squash (koosa) into the pot!


Add the tomatoes and enough water to barely cover koosa… I feel so ethnic!!!

For another flavor… try adding one or two teaspoons of dry mint for the last 15 minutes of cooking. 



Cover with lid and cook on low for about an hour (until koosa is tender and filling is cooked.



When finished, you can serve individually or cut into pieces like we did!  It looks wonderful, doesn’t it??

  Let me tell you… it’s tastes even better than it looks… And healthy too!!  Enjoy!

Read Full Post »

Yep… as promised, here is another recipe using carmelized bacon!!!  I don’t know what it will be like at your house – but I made this at my daughter Kelly’s…  I had 3 of my grandkids around and they kept eating the bacon… I almost didn’t have enough to use in the recipe!

We have been making this dish (sans the bacon) for years!  It’s my ‘go to’ quick dessert when I need something that tastes simple enough for the kids and mouth-watering enough for adults that just happen to drop by!

Since this is one of my favorite desserts, I decided to ‘modernize’ it and add some carmelized bacon.  I tasted it when it was warm and Oh My Goodness!!!  I was so happy… I could barely wait for Kelly to get home from work and try it!!   So don’t wait… go buy some apples and make this very soon!!!

Here’s what you’ll need…Do y’all see my nifty little gadget that peels, slices and cores the apples all at once???  I love this thing!!!  I got it years ago from Pampered Chef, but found them on Amazon (click here) if you’d like to get one!  This one hooks onto the counter with a clamp, but I made this little stand for it so I wouldn’t have to keep putting it on and taking it off of the counter, I’m lazy that way!  I gotta say, I love it!  Maybe that’s why this recipe was so easy???

You will also notice that I used a cake mix.  Again… I like to make my own crumble topping, but I was at Kelly’s house and didn’t want to rummage through all her stuff looking for what I needed, so I used the cake mix.  It’s good, it’s faster and almost any mix flavor will work.  In the past I’ve used the following – spice, white, yellow, butter, german chocolate… they all worked out tasting great!  The only ones I have not tried are the funfetti, cherry chip, lemon and chocolate… but now that I’ve thought about it… I might actually try one and see how it works – maybe with a different fruit filling.  Anyway… let’s get to our dessert!!

Let’s start with makin’ the bacon.

Click here for the carmelized bacon recipe.

While bacon is bakin’ (lol) – it’s a great time to peel, core and slice those apples.  I use 5 or 6 apples depending on their size.  Arrange sliced apples in baking dish.

By now, bacon should be out of the oven and cooled.  Go ahead and set oven to 375° now. Sprinkle apples with brown sugar (dark or light), cinnamon (or mock cinnamon) & bacon pieces.  I like to cut the bacon with kitchen scissors right on top of the apples, brown sugar & spices in baking dish.

Found it works well to add a few pats of butter here and then top with as much cake mix as you can fit onto the dish.  It will bake down.  I usually end up using about 1/2 to 3/4 of the pkg.  Then slice the rest of the butter into pats and dot the topping with butter.  Place into oven and bake for about 45 min.

While your dessert is baking and you’re cleaning up the kitchen… you can be sure if there are any kids around they will find very useful purposes for the apple peels!!  Like making jewelry and recreating famous movie scenes!!

Times up!!  Here you go!! It’s beautiful and tastes terrific!!!


  • 10 Slices of Carmelized Bacon (cut into pieces)
  • 4 – 5 Granny Smith Apples
  • 1/2 cup Brown Sugar
  • 1 Tbsp Cinnamon or (Mock Cinnamon if you’re allergic)
  • Carmelized Bacon
  • 1/2 – 3/4 Box Yellow Cake Mix
  • 1 stick Butter

Bake at 375°.  Make Carmelized Bacon and set aside.  When cool enough to handle, break or cut bacon into small bite size pieces.

Peel, core and slice apples then arrange in baking dish.  Sprinkle brown sugar and cinnamon (or mock cinnamon) over apples.  Top with bacon pieces and a few pats of butter.  Take dry cake mix and sprinkle over apples.  Slice remaining butter and place on cake mix.  Pop into oven for about 45 minutes.

Read Full Post »

So, we’re strolling the aisles of the warehouse store….I say to the hubby…hey, do we need peaches at home? Not exactly the most earth shattering of conversations I agree, but hey, it’s Costco! The place where you have to buy so much of one item at a time that you’ll be eating it for the next 6 months unless you have a family the size of a football team…which we don’t, there are only 3 of us, so who knows why we’re even at the warehouse store??? Not to mention you need to have a pantry the size of a barn to store it all! Not a barn in sight in my neck of the ‘burbs…so I try really hard not to buy somethin’ before we really need it. Alas, old-timers disease must’ve had us in it’s painful grip that day. Neither one of us remembered we still had peaches from the last venture to the super-size store. So home we trot with 4 more large jars of these golden gems floating in luscious sweetness. So while hubs is hauling the stuff in I start cramming the loot in every available cupboard…and I do mean cramming, careful if you open a cupboard or the freezer at our house! I pull open the dog food drawer, (cuz that’s where I’m now storing overflow pasta sauce & peaches…makes perfect organizational sense, don’t ya think?) and what do I find but 3 jars of peaches! All of a sudden they’re not looking quite as deliciously golden and they’re looking a lot more like, oh crap, what am I gonna do with all these freakin’ peaches! No way are they fitting in the dog treat drawer! (yes his food is now in the garage…sorry Rocky.)

Guess it’s just time to get peachy.

Hey, that reminds me of  those peechee folders we had in High School! Totally random thought, it just flew in there. No worries, it’ll fly right back out.

So here’s a Peach of a Cobbler, I promise!


  • Butter
  • 32 oz peaches with syrup or juice, do not drain
  • Yellow Cake Mix
  • Cinnamon
  • Nutmeg
  • More Butter
  • Brown Sugar (optional)

Now these are some pretty tuff instructions, so listen carefully…



Butter your dish.
I used a round casserole this time, but you can use a 9 x 13 if you like.

Open the peaches.

(I used a full 24 oz jar & about a 1/3 of another jar)

Dump the dry cake mix on top.
Don’t mix into peaches, just flatten it out a bit across the top.

Sprinkle on cinnamon,

use as much as you like.

Grate on some fresh nutmeg.

Or use ground if you don’t have a handy dandy nutmeg grater like this lucky girl!

Put generous pats of butter all over the top.

It looked like it needed something here…or perhaps I just had a craving…so I sprinkled on some brown sugar just for fun. Your call.


Bake at 375º  for 45 minutes to an hour. Watch it carefully after the 45 minutes. Depending on the size of the pan you use you may need to take a knife & poke down some of the cake mix on top down into the peach juices. Don’t worry you can’t mess this up.

See? Just look at all that golden bubbly goodness!

P.S. For the cookin’ in the wild crowd, try this in a dutch oven. It’s a winner!

I know, cuz I won a cooking competition at a boy scout outing with this one. Uhhh, I was a scout’s MOTHER, just to clarify. Personally, I was a Camp Fire Girl. Got the beads to prove it!

Read Full Post »

Or if you can’t wrap your tonque around that name, you can always call it Sweet & Fruity French Toast. Heck, call it whatever you want! Just try it. I promise you won’t be disappointed!

My young sis-in-law, Dana (that’s her on the right, enthusiastically lighting my 50th birthday cake….gee, thanks sis) is a fellow food lover and specialty scone baker. (Link coming soon!) She loves to try new recipes and when she can’t find a recipe she just makes it up! She recently treated herself to breakfast at Cafe Laurent where she chose Le Pain Perdu, French Toast made with brioche, croissant, apples and fresh cranberries. She was so impressed with this dish that she promised to make it for us at Lake Havasu over the recent Memorial Day weekend. Just one problem…no recipe, no brioche, no apples, no cranberries…no biggie! Undaunted and without blinking an eye, she improvised. Using croissants, hawaiian bread and fresh blueberries. She chunked the breads, eye-balled the milk, added 8 eggs and a little cinnamon. Sorta looked like bread pudding at this point. She then hand-formed it into pancake-size circles & fried them on a buttered griddle. It lacked just a tiny bit of sweetness, but hey we just shook on some powdered sugar & poured on a little extra syrup, Voilá! Très doux! Okay that’s it for my 4 years of High School French. Je suis désolé, Madame Stein!

Here’s the do at home version, all sweetened up nicely.

  • 1 package Hawaiian Rolls and 6 Croissants, squared into cubes (or tear into chunks).Try the brioche instead of the hawaiian rolls if you can find it.
  • 1 cup Milk or Half & Half for a richer flavor
  • 8 Eggs
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 2 teaspoons Vanilla
  • 1 1/2 Tablespoons Sugar, more if you have a bit of a sweet tooth, or the fruit isn’t as sweet as you like.
  • 12 to 16 oz. Blueberries (that’s 2 containers) or hey, just throw in as many as you want.

Heat griddle to medium-high. Chunk the breads. Whisk together milk or half & half (not both, you milk fiend! What, ya own a dairy? Got your own cow???), eggs, cinnamon, nutmeg and vanilla. Pour over bread. Gently stir in berries. The batter/dough/bread pudding-y mix will look as thought it does not have enough liquid, Dana says just trust that it does!!! Form it into pancake-size patties and fry them on a buttered griddle.


  Dana & her handsome helper.

Ours took about 1 1/2 minutes per side to cook. Peek under the edge carefully, then flip when golden brown. We transferred them to a cookie sheet and kept them warm in the oven. Use foil between the layers if your oven only has one rack like ours!

Serving suggestions:

Syrup of your choice (we used maple, which was plate-licking good), or sprinkle with powdered sugar. Orrrr…why not both? Don’t need to twist my arm, I’m using both! And while we’re being indulgent, don’t forget the Applewood Smoked Bacon…it’s almost not breakfast without bacon!!

Serves 8-10

Read Full Post »

Happy Memorial Day from Becky!

Woohooo!!! Just back from the holiday weekend at Lake Havasu. Food, fun & sun with family and friends. Hope you all had as much fun over the weekend as I did. Heartfelt thanks to our congenial hosts who so joyfully share their vacation home. Total of 10 this weekend. The more the merrier is definitely their motto.

Taking turns at the spatula, we enjoyed a 3-peat of fantastic breakfasts I just had to tell you about tonight.

Our friend Mike is the King of Pancakes. Every time we go he whips up some new & different version. This trip he introduced us to Baked Berry Pancake with Lemon Zest. Creamy, custardy center, filled with raspberries and topped with sliced strawberries. His wife Trish is the Queen of Whipped Cream and I fully expected her to smother it (as usual) with half a can, but it was so good she didn’t need to use a single dollop! Of course, it could be because they’ve embarked on the P90X program. Trish, I promise to still be your friend even if you don’t have a fat bottom!

Sunday brunch was a hearty classic; Carmelized Brown Sugar Ham & Eggs with Fried Taters, Toasted English Muffins and Two Melon Berry-Berry Fruit Salad. A simple grocery store spiral sliced ham was dressed up using the included brown sugar packet. We didn’t have time for all that or brunch would have been afternoon affair. So I dissolved about a third of the packet with a couple tablespoons of water, added a healthy pat of butter, melted it together, stirring until it began to thicken a little and then pan-fried the ham in it. This produced a sweet and nicely carmelized flavor. Big success! (whew, cuz I totally just winged that as I went, which I copped to right after they had devoured the last bite and sang my praises…ahhh doesn’t that feel good?) Two Melon Very Berry Fruit Salad is a simple, yet beautiful side dish that really only requires time to chop it all. Honeydew, watermelon, and the fresh berries of your choice. I used sliced strawberries, plump ripe blackberries, and big, juicy blueberries. I know you don’t need a recipe for that! Just combine the freshest berries and ripest melons of your choice, chill and serve. Simple, pretty and not nearly as bottom rounding as the rest of this meal!

My youngest sis-in-law, Dana (princess to the King of Pancakes) is a fellow food lover and specialty scone baker. She loves to try new recipes and when she can’t find a recipe she just makes it up! She recently treated herself to breakfast at Cafe Laurent where she chose Le Pain Perdu, a version of French Toast made with brioche, croissant, apples and fresh cranberries. She was so impressed with this dish that she promised to make it for us. Just one problem…no recipe, no brioche, no apples, no cranberries…so without even blinking, she improvised. Using croissants, hawaiian bread and fresh blueberries. She chunked the breads, eye-balled the milk, added 8 eggs and a little cinnamon. Sorta looks like bread pudding at this point. She then hand-formed it into pancake-size circles & fried them on a buttered griddle. Sprinkled with some powdered sugar and served with applewood smoked bacon and accidental cinnamon eggs. Accidental because one of the kitchen helpers, who shall remain nameless, thought he was making the egg mixture for the french toast! We blotted out a little with a paper towel but there was no removing the Grand Marnier…hic! No extra eggs to start over, so we scrambled ’em up anyway. Perfectly fine, especially with Le Pain Perdu, Doux et Fruité. That’s the fancy pants name we came up with for this Sweet & Fruity French Toast.

Recipes will be posted this week, but I just couldn’t wait to share. If you’re as fearless a cook as Princess Dana, go ahead and give Le Pain Perdu Doux et Fruité a whirl. We think this would be good with almost any fresh fruit. I’m thinking maybe blackberries and some boysenberry syrup next time. Let us know what sounds good to you!

Official FBF Warning:  It’s weekends like these that cause fat bottoms…but totally worth every calorie-laden bite!

By the way, for our friends driving a PT Cruiser home to Orange County from Lake Havasu…you need MORE than half a tank to get to the nearest gas station that’s open! Especially if you have a lead footed hubby like mine. 🙂  Because this is what happens!

Do not rely on your fancy GPS doohicky, because it was oh, so wrong. Dry, deserted, closed, nary a gas pump in sight. Hello??? Triple A? Lucky for us, a nice young fellow was nearby & took us to the nearest OPEN gas station another 15 miles down the road. Thank you Joe!

Read Full Post »

Boozy BBQ Sauce

Earlier this week I roasted a pretty darn tasty Tri-Tip in the oven, even if I do say so myself! Yesterday I was trying to figure out how to serve it up again and decided on BBQ Tri-Tip Sandwiches. Mmmmm, good. Only one problem…no BBQ sauce. Last Christmas my darling niece and her hubby gave us a jar of their homemade BBQ sauce and it was an instant hit at our house. Ever since, the store bought stuff just doesn’t do it for us. So I wheedled and pleaded and she graciously provided me with their recipe. Thanks Ness & Joe!  Here’s her instructions and the recipe.

Hi Aunt Becky, 

Here is the recipe for the BBQ Sauce. When we make it we change out the Jack Daniels for bourbon or beer or for Dr. Pepper. We normally add a little more of the liquid (bourbon, beer, soda) for a stronger flavored sauce. We like to make a double batch because it is really tasty, and because the molasses comes in a 12 oz. jar and is just so hard to measure out. It is perfect to just make a double batch and pour in the whole jar rather than trying to measure out half. Molasses never wants to cooperate. 🙂 We also use an immersion blender to smooth out the sauce. We didn’t want big chunks of onion hanging around. But it would work just as well in a regular blender or food processor. 

Happy sauce making!!! 



      • Jack Daniels, 1/2 to 3/4 cup, or to taste
      • 1/2 cup chopped onion
      • 4 cloves garlic, finely chopped
      • 2 cups ketchup
      • 1/3 cup vinegar
      • 3 tablespoons Worcestershire sauce
      • 1/2 cup brown sugar, firmly packed
      • 3/4 cup molasses
      • 1/2 teaspoon pepper
      • 1/2 tablespoon salt
      • 1/4 cup tomato paste
      • 1 teaspoon Liquid Smoke
      • 1/2 teaspoon Tabasco sauce, or to taste


Combine finely chopped onion, garlic, and Jack Daniels in 3 qt. saucepan. Sauté until translucent, about 10 minutes. Oops, I forgot to take the picture that so obviously needs to go here!

Add all remaining ingredients, bring to a boil. Simmer, uncovered until reduced and thickened,  15-25 minutes.

For a smoother sauce use the immersion blender as Ness suggests. Joe says add more Jack Daniels if a stronger flavor is desired.

(Note:  It always takes longer than the directions indicate for mine to thicken as much as we like it…too much Jack maybe?)

That’s it. Takes a while to simmer down sometimes, but it’s totally worth the mess on the stove!

Here’s my taste test…just makin’ sure it’s okay before I serve up sandwiches later for the guys. 🙂


Store in glass jar & refrigerate. Can’t tell ya how long it will last cuz we always eat it all up before it goes bad.

Try it at your next BBQ!

Read Full Post »

Older Posts »

%d bloggers like this: