Recipe of the Week – Brownies, for the kid in all of us

From the Cooking for the Kids Collection at

Teresa's Brownies

                 Teresa’s Brownies

First, I want to go on record as saying I am not a big brownie fan.  The ubiquitous brownie was everywhere when we were growing up.  It would show up at outings, picnics, birthday parties; anywhere someone said I’ll bring something for dessert.  So it was surprising the other day when I was thinking about making something sweet that I decided to select brownies.  I hadn’t made them in a while, like years, and thought why not.  These are easy to make, and who doesn’t like brownies.

Maybe next week I will take my “wayback” machine and make a dump cake.

Teresa’s Brownies

Recipe Summary
Complexity: Easy
Serves: 8
Category: Cooking for the Kids
Meal: other (General)
4 oz chocolate, semi-sweet bits
0.75 cup butter, unsalted
2 cup sugar, granulated
4 large egg
1 tsp vanilla
1 cup flour, all-purpose
1 cup walnuts, chopped
0.125 tsp salt, kosher

Melt butter and chocolate. Stir in sugar, eggs, and vanilla. Mix, add flour and walnuts, stir until blended. Pour into a 13 X 9 greased baking pan. Bake at 350 degrees until done; 30 to 35 minutes.

More honest-to-goodness old-time recipes over at

October 5, 2015 at 12:48 pm Leave a comment

Recipe of the Week – Slow-roasted Ribs

From the Other Meat Collection at

Slow-roasted ribs

               Slow-roasted ribs

The kids and the kids’ kids were coming over for a goodbye to summer dinner the other night.  We decided on ribs, onion rings, salad and homemade French rolls.  We figured we needed a vegetable so while we were out picking up some pumpkins we stumbled upon some fresh picked corn.  A surprise for this late in the season, but then again who knows when the season will end with shorts weather at the end of September.

We finished the meal off with some homemade angel food cake covered with strawberries and whipped cream.

Best Ribs Ever

Recipe Summary
Complexity: Easy
Serves: 4
Category: The Other Meat Entrée
Meal: Welcome Fall (Picnic Meal Plans)
6 lb ribs, baby back
1 recipe dry rub

Rinse ribs and dry with a paper towel. Turn ribs over to the fatty side and score diagonally across the ribs in both directions. Rub dry rub over ribs, flip over and rub dry rub on this side. Place parchment paper on a cookie sheet with ¾” sides, place ribs meat side up onto cookie sheets and place in pre-heated 275 º oven. Bake for 2 hours, flip over and bake for an additional 45 minutes, flip back and finish cooking until fork tender and ribs start to fall off the bone, about 40 more minutes.

Serve with bbq sauce on the side.

The angel food cake recipe is over at


September 28, 2015 at 4:32 pm Leave a comment

Recipe of the Week – Shrimp and Grits

From the Fish Entrée Collection at

Shrimp and Grits

Shrimp and Grits

I thought I would do a little takeoff on Low Country cooking.  I will be doing a charity dinner for the local Woman’s Club and I will use this recipe, scaled down, for the appetizer. The recipe below is for a meal and makes 4 good size servings.  For those of you who aren’t familiar with polenta, it is the Italian version of grits.
Surprise your family with this hearty meal as we get into the “cooking” season.

Shrimp and Grits

Recipe Summary
Complexity: Easy
Serves: 4
Category: Fish Entrée
Meal: other (General)
1 pt tomatoes, cherry
2 Tb oil, olive
1 lb sausage. sweet pork
1 medium onion, red
2 cups wine, dry white
0.5 tsp garlic chili sauce
4 cups spinach, fresh baby
0.5 tsp pepper, fresh cracked
1 pinch salt to taste
1 lb shrimp, deveined, shelled
6 oz butter, salted
1 recipe creamy polenta

Preheat oven to 350. in an oven-proof saute pan add the oil and the tomatoes and place in oven for 15 -20 minutes until tomatoes begin to collapse. Remove pan from oven, remove tomatoes and add the loose sausage and quartered onion, saute until onion is softened and the sausage is browned. Add wine, garlic chili sauce, pepper and salt and reduce by half. Add in the spinach and the shrimp and cook for 3 minutes. Add the tomatoes back in. Add the chilled butter in small pieces and swirl pan to make a sauce.

Make the polenta. Serve the shrimp over the polenta.

You can find all kinds of great recipes including the polenta at

September 21, 2015 at 2:12 pm Leave a comment

Recipe of the Week – Dairy-free Pan-seared Scallops with Poached Pears

From the Dairy-free Collection at

Pan-seared Scallops on Poached Pears

Pan-seared Scallops with Poached Pears

By now you are probably tired of all the dairy-free recipes.  The good news is that all the Dairy-free recipes are good enough to serve to all your family and friends regardless if they do dairy or not.  The same goes for all of our specialty recipe categories whether they be Gluten-free, Sodium Reduced or all the other recipes and meal plans at

These scallops are great as a main course or the recipe will serve 4 as an appetizer; either way you will be very happy.

Dairy-free Pan-seared Scallops with Poached Pears

Recipe Summary
Complexity: Easy
Serves: 2
Category: Dairy-free
Meal: other (General)
2 large pears, red Bartlett
0.5 cup sugar, granulated
8 large scallops, sea
2 Tb rice flour
3 Tb oil, olive
1 Tb Smart Balance dairy free butter
1 pinch salt and pepper to taste
8 medium sage leaves
0.25 cup wine, dry white
2 Tb pear brandy (optional)

Peel the pears, cut in half and remove core with a spoon. Place pears in a sauce pan with the sugar and add enough water to cover half way up on the pears. Simmer for 15 – 20 minutes until just tender (turning over once during simmering). Remove pears to a plate, allow to cool and slice each half into 1/4 inch thick pieces. Reduce remaining water and sugar in pan by half and add the white wine.
Cut scallops in half forming disks. Salt and pepper scallops. Add remaining salt and pepper to the rice flour and dredge the scallops.
In a sauté pan heat the oil and Smart Balance until just shimmering, add the scallops and cook for only 2 minutes, turn over and cook for 1 minute more. Remove scallops to a plate and add the sage leaves, cook until crispy. Remove sage and add the reserved sugar water and wine to the pan, stir to combine to make a sauce.

To plate: Place 4 slices of the pears on a plate, forming 2 circles, add 2 scallops to each circle, spoon some of the sauce and place sage leaves on top.

More everyday recipes and those special groups at

September 14, 2015 at 11:52 am Leave a comment

Recipe of the Week – A Non-rant and a Dairy-free Recipe

From the Dairy-free Collection at

Dairy-free mashed potatoes

Dairy-free mashed potatoes

For those of you who have read the last couple of posts you will know that I am on a dairy-free kick.  It seems that everyone these days has some sort of food they can’t eat, gluten-free, no nuts, no dairy, no whatever. This presents a problem if you are the designated cook.  Finishing up our yearly Charleston trip I realized that we got through the entire week without using dairy products as there are many good substitutes now available on the market.

The good news is that people who don’t have a dairy problem will like these potatoes as well.  My daughter-in-law was here Saturday for dinner and praised the mashed potatoes.  She was shocked to find out they had no dairy.

Dairy-free Mashed Potatoes

Recipe Summary
Complexity: Easy
Serves: 6
Category: Dairy-free
Meal: other (General)
7 large potatoes
2 Tb salt, kosher
1 cup daiya dairy-free sour cream
4 Tb Smart Balance dairy free butter
1 pinch salt and pepper to taste

Peel potatoes, cook in large pot with salted water to cover until fork tender. Remove, drain and place in large bowl. Cut Smart balance dairy-free butter into small pieces. Add to the Daiya dairy-free sour cream in a bowl. Using an electric mixture, mix until all lumps and gone. Salt and pepper to taste.

Note: Never use a food processor for potatoes, as they will turn to glue in the processor

We have Dairy-free, Diabetic Healthy, Diet Friendly, Gluten-free, Sodium Reduced and a special WOW (Watching our Waists) categories along with hundreds of other recipes and meal plan at

September 7, 2015 at 2:20 pm Leave a comment

Recipe of the Week – Dairy-free Blender Hollandaise

From the Misc Collection at

Dairy-free Blender Hollandaise

Dairy-free Blender Hollandaise

We are back from Charleston, great time, great weather and we made some great meals.  This year we had a challenge, two of our group were dairy-free, which when planning restaurant quality meals, can cause a need for a little more planning and work in the kitchen.  I have been working on dairy-free recipes for several months and now have a pretty good handle on how to get around the situation.  We had several breakfasts, lunches and dinners  based on “normal” recipes substituting dairy-free ingredients.

P.S. no one complained about the meals.  If you have someone in your life, family, friend or just a dinner guest who is dairy-free; we will be creating a new category on our website for dairy-free recipes in the very near future.

Dairy-free Blender Hollandaise

Recipe Summary
Complexity: Easy
Serves: 8
Category: Misc
Meal: other (General)
3 large egg, yolks
2 Tb lemon, juice of
0.25 tsp salt, kosher
4 oz Smart Balance dairy free butter

Melt the Smart Balance in a microwave. Blend egg yolks, lemon juice and salt in a blender for 30 seconds. With blender running, slowly pour the melted Smart Balance into the blender until thick. To reheat add 1 Tb of very hot water and blender for 30 seconds.

Stop over at to see what’s new!

August 31, 2015 at 4:54 pm Leave a comment

Recipe of the Week – OMG it’s Dairy Free

From the Dessert Collection at

Dairy-free Cream Cheese Icing

       Dairy-free Cream Cheese Icing

We finally made it to our yearly Charleston vacation on the beach.  This year we really need a vacation and it is good to be with family and friends once again.  As this week is pretty much a food fest, no calorie counting allowed, our first dessert of the week is usually a carrot cake.  This year a couple of our attendees have been asking for dairy free items on the menu.  I have been researching several non-dairy or dairy-free substitutes and the Daiya and Smart Balance cream cheese and butter subs really are good.  The problem in the past has been the mouth-feel or richness of the products on the market.  These two have solved that issue.  I have used them interchangeable with regular cream cheese and butter in all kinds of recipes that have received rave results.

Try the Daiya shredded cheddar cheese in Mac and Cheese, I added a little bacon as well, a Real Hit!

Dairy-free Cream Cheese Icing

Recipe Summary
Complexity: Easy
Serves: 10
Category: Dessert
Meal: other (General)
8 oz Daiya dairy free cream cheese
8 oz Smart Balance dairy free butter
1 lb sugar, powdered
1 tsp vanilla

Have all ingredients at room temperature. Place all ingredients in a food processor and pulse until smooth. Refrigerate until needed.

Shown here on a carrot cake.

The carrot cake recipe is available at



August 24, 2015 at 2:04 pm Leave a comment

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