Here’s a Special Recipe! It’s in addition to my Artichoke Casserole today for Food Friday. If you have ever tasted a Black Russian cocktail, then you must try this cake! If you have never had a Black Russian cocktail, then you must try a Black Russian cocktail AND this cake! This cake is simply delicious! And this cake is easy because it uses a box of cake mix and a box of pudding mix (that you may already have in your pantry, but they are easy to buy at your grocery store or convenience store). It also uses some liquor (that you may already have in your liquor cabinet, but they are easy to buy at your grocery store or liquor store). And the other ingredients for the cake are typical dessert ingredients.
LIST OF INGREDIENTS
1 box Yellow Cake Mix
1 large box Chocolate Pudding Mix
1/2 cup Sugar
1 cup Vegetable Oil
4 Eggs (or 1 cup of EggBeaters)
1/4 cup Vodka
1/4 cup Kahlua
3/4 cup Water
When Tom and I graduated from college back in the very early 1980s, we both were working for Price Waterhouse in Los Angeles. We happened to meet each other at a recruiting event held one Friday evening and started dating non-stop from that moment on.
Back in those days it was looked down upon to date a peer so Tom left Price Waterhouse & went to work for KPMG Peat Marwick. He got a boat-load of A-lister Hollywood clients and was quickly grabbed up by DeLaurentiis films. They moved him to Mexico City to be the on-stage accountant for the Conan film (at the time) with Arnold Schwarzenegger and Tom flew me down to Mexico City for 2 weeks to visit. I have some special stories about that visit (and he has even more - ha!), but what I want to point out here is that while I was there I discovered this Artichoke Casserole at one of our favorite restaurants - I fell in love with this Artichoke Casserole! When I got home I had to teach myself how to make it, and I did! Everyone loved it then and everyone loves it to this day! I am sure you will too. It is a great vegetable dish that can accompany any meal. Please try it and enjoy!
14 oz can Artichoke Hearts, drained
1/2 cup grated Parmesan Cheese
1/2 cup Mayonnaise
For additional flavor, you can add any of the following (for example):
Mix & spoon all ingredients into a baking dish (sprayed with cooking spray).
Bake at (approximately) 350 degrees for (approximately) 45 minutes.
Carefully remove from oven and enjoy!!
Here we are again with another Food Friday! I know it’s late in the day and it has been a crazy couple of days, but some of you are probably wondering why I told you to save your leftover broth and Pico De Gallo from the Crock-Pot Pork Chops I left you with a little over a week ago. Well, here’s an idea. I am sorry I will only be throwing out the idea (a recipe), but Tom and I traveled to his sister Sharon’s for Thanksgiving yesterday and enjoyed a wonderful visit with many family members and we had a fantastic meal there - so I don’t have leftovers of my own to share pictures of with you (so I shared a picture of Tom and me instead!). Anyway, here goes.
Leftover chicken broth (from Crock-Pot Pork Chops with Pico De Gallo)
Leftover Pico De Gallo (from Crock-Pot Pork Chops with Pico De Gallo)
Leftover Turkey (from Thanksgiving feast)
Leftover Stuffing (from Thanksgiving feast)
God Bless, Peg
“If opportunity doesn't knock, build a door.” Milton Berle
Crock-Pots are the way to go! Whether you happen to be physically (arm) disabled or not!! I love to use the Crock-Pot (whether it’s winter or not) - it’s easy to start dinner in the morning and then let it cook all day - while I’m working or if I’m out running errands with Tom!
Crock-Pots are so easy to use too and that is why I chose this type of recipe to share with you. They are also an affordable way to cook larger pieces of meat for not only tonight’s dinner, but future dinners during the week as well. This makes Crock-Pot cooking more economical!!
Crock-Pots tenderize all cuts of meat and flavor them deeply with their slow-cooking.
For pork you can try all different cuts, such as tenderloin, shoulder, roast or butt to name a few.
And, you can season them with dry rubs or wet sauces such as BBQ sauce or just a broth!
CROCK-POT PORK CHOPS (Serves 2)
Pork Chops (try them wrapped with bacon, I purchased mine directly from Vons)
Pico De Gallo (purchased directly from Vons)
32 ounces Chicken Broth (I prefer Swansons)
Mashed Potatoes (I prefer Bob Evans Brand made with Fresh Potatoes, Real Milk & Butter)
Combine Pork Chops, Pico De Gallo, Chicken Broth & Chives in the Crock-Pot.
Simmer on low for 6 hours.
Warm the Mashed Potatoes in the microwave.
For each serving, serve a Pork Chop (be sure to get some of the Pico De Gallo and Chicken Broth) on some of the warmed Mashed Potatoes, in a bowl. Can also be served with garlic knots or bread.
Use any leftover sauce of broth, with pico de gallo, as a future soup broth or stew broth.
If you haven’t already, please watch my video to see how easy this is for your next dinner via my Instagram: @poststrokepeg! Bon Appetit!!
Here we are again with another Food Friday! Again after a long day of working out, I find that a recipe that is quite simple to make & great to enjoy so many different ways, is the way to go. This recipe for Reuben can be used many different ways and you may even have some other ways to use the Reuben recipe, so please share.
1 jar or can (15 or 16 oz) Sauerkraut - I like to use Bavarian Style with Caraway Seeds (made by Libby’s)
1 package (8 oz) Cream Cheese
8 oz Swiss Cheese
1 lb Deli Cooked Corned Beef, sliced
Sprinkle Chives, either fresh or dried
About ¼ cup Thousand Island dressing
God Bless, Peg. “Not how long, but how well you have lived, is the main thing.” -- Seneca
After a long day of doing my physical therapy, I cannot wait to nourish my hunger with some homemade pizza. In an age where everything can be delivered at a touch of a button, it’s nice to sometimes go back to the basics. Here you’ll find my twist on a personal pepperoni pizza you can make yourself and enjoy at home.
Pizza was something considered a special treat when I was growing up - something just for Friday nights and to be shared with soda and perhaps ice cream for dessert afterwards.
Now pizza can be made as healthy as possible, even into a vegetarian dish! Using the ingredients below as a guide, and adjusting as you see fit, please enjoy this deliciously simple recipe!
As you will see, you can make and enjoy this pizza for breakfast, lunch, dinner, or even cut up into a snack. Personalize it by flavoring it anyway you’d like. I add garlic to almost everything, and pizza is no exception!
HOW TO MAKE PEG’S PERSONAL PIZZA
Mini pizza crust (I got mine from Vons but any supermarket probably sells them)
Pizza sauce (I like to use Ragu but any pizza sauce will work fine I'm sure)
Mozzarella (shredded) cheese
Bake at 450 degrees for 15 minutes or so until golden brown.
Other toppings you may consider:
Hearts of palm
Bacon (Tom's favorite!)