Orange Cookies

This is a quick cookie to make and easy great for the Spring and Easter


2/3 cup shorting
3/4 cup sugar
1 egg
1/2 cup orange juice
2 Tsp. grated orange peel
2 cups of flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Frosting :
2 1/2 Tbsp. butter
1 1/2 cups confectioner's sugar
1 1/2 Tbsp. orange juice
2 Tbsp. grated orange rind

add your shortening and sugar and egg together in a mixing bowl
add flour and orange juice grated orange peel and baking powder salt and baking soda
mix together .

Bake at 375 degrees for 8 to 11 min
let cool and frost

Homemade Vegetable Beef Stew

Homemade Beef Stew

1 lb lean beef stew
1 (46 oz) can of tomato juice
2 cups of fresh cut corn cut off the cobb
1 cup of fresh green beans cut in half
1 cup of peas
1 cup of diced tomatoes
4 big red potatoes chopped
2 onions , chopped
3 large carrots chopped into thin rounds
1 10 oz can of beef stock
1 tbsp. fresh parsley
1 tbsp. celery seed
salt and pepper to taste
3 tbsp. olive oil

Brown the stew with a chopped onions with 3 tbsp. olive oil
Add 1 can of beef stock
cover and bring to a boil and then simmer till the beef and tender
combine the tomato juice , corn , green beans ,peas , diced tomatoes , potatoes and carrots.
add celery seed and fresh parsley
salt and pepper to taste
simmer for one hour

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries
This recipe will cover 50 strawberries , when picking out your strawberries make sure they still have the stem located at the top of the strawberry.

6 tbsp. butter at room temp.
2 tsp. the very best vanilla
1 cup of chocolate

Melt the chocolate pieces in a top double boiler.
Add butter and Vanilla.
Dip strawberries in chocolate swirling to coat evenly on all sides.
Place on wax paper and set to dry in a cool place

these are great to serve for valentines on a silver tray with champagne ...

Valentines Week Is Here

This is a quick and easy recipe to make and surprise someone special, after the fudge is cool at room temp you can cut these in small squares and place in cupcake paper and place in a box.

Quick and Easy Chocolate Fudge

1 pkg. (12oz) milk chocolate chips , you can use white chocolate chips .
1 c. sweetened condensed milk
3 tbsp. vanilla extract
1 cup chopped walnuts or you can use pecans
8 inch square pan


melt the chocolate chips in a double boiler over very low heat
stir the chocolate chips till melted
remove from the heat
stir in the condensed milk and butter and vanilla
blend the butter until its blended with the chocolate
stir in the nuts
spread the mixture immediately into a lightly oiled 8 inch square pan
cool at room temperature , cut into squares

Tips:
you can also use sprinkle coconut on the fudge when its cooling at room temp.
Peanut butter is a great topping for this fudge also if you want to add a different twist

The Million Dollar Pie

This is a great and easy pie to make for a brunch , I made this today for my brunch at home for my friends on this cold winter day in chicago. You can make this ahead 24 hours before your event..

1 16 oz container cool whip
1 large (14 oz) eagle brand milk
1/4 cup of fresh lemon juice
1/3 cup of fresh coconut
1/4 cup of pecans
1 can 8oz of crushed pineapple

1 9inch graham cracker crust


In a large bowl mix together all of the ingredients and poor into the graham cracker crust .
Chill this pie for 2 to 3 hours before serving
You can make this pie 24 hours before the event .
I hope you enjoy this is a Old Retro Pie its nice to bring the classics back

Perfect Chicken Stock

This chicken stock recipe is what I use for everyday cooking, I always have quart containers in my freezer for cooking . Every Saturday this is what I make when I am working on projects in the house or answering emails from clients.

Perfect Chicken Stock

1 large organic chicken 4 to 5 lbs.
2 med onions ( you can use white onions they seem to work the best )
3 large carrots
1 green bell pepper, cut and halved
1 bunch of celery
1 cup of fresh parsley sprigs
4 whole cloves of garlic
3 bay leaves
3 tsp sea salt
1 tsp. white crushed pepper
12 to 14 cups of water.

Place the organic chicken in a large stock pot with the remaining ingredients water should cover the chicken completely.
Cover the stock pot and bring to a boil and simmer for 3 hours, skimming off the froth at it forms on top , this is what you don't want in your stock . You want the stock to be clear when it cools.
Remove the chicken out of the stock pot , allow the chicken to cool and remove the meat from the bones of the chicken , place the bones in the stock pot and let cook on a simmer for 1 more hour.
strain the stock through a sieve into a bowl, you can pressure excess juices with a rubber spatula.
Let the stock cool on the counter at room temp and skim off any fat that comes to the top.
Place into 1 quart containers , this will keep for 3 months in the freezer.

Helpful Hint:
when the stock is in the one quart containers place the date on some freezer tape and place on the front side so you can see it when you rotate your stock each time you make a new batch and place in the freezer.
Once you get in the habit of making your own stock , you will never buy canned chicken broth again .
I hope you enjoy and if you have any questions please feel free to ask on the blog .......