The easiest, albeit most satisfying, side dish
that will be on your meal menu rotation, I’m sure...
Servings: 8
Prep: 10 Mins
Bake: 1 Hr 20 Mins
Let Stand: 15 Mins


  • 2 lb. Yellow potatoes (about 5 medium), peeled and sliced 1/8” thin

  • 1 ¾ c. shredded Mexican-blend cheese, divided

  • 1 jar Alfredo Sauce (15.45 oz.)...[I used Bertolli]

  • ½ c. chopped red onion

  • 1/2 c. 2% milk

  • 1/4 tsp. cayenne

  • 1/8 tsp. freshly ground nutmeg

  • 1 tsp Johnny’s Seasoning

  • 1 tsp Old Bay Seasoning

Heat oven to 350F. Coat a 9x13” glass baking dish with canola spray.
Peel and thinly slice potatoes using a mandoline or knife to 1/8.” Reserve 1/2 cup cheese. Mix potato slices with remaining ingredients in large bowl. Spoon into prepared baking dish. Cover, layered with parchment paper, then foil; bake 1 hour.
Remove parchment paper and foil from baking dish; sprinkle with reserved 1/2 cup of cheese. Bake 20 minutes more until potatoes are tender and mixture is bubbly. Let stand 15 minutes before serving. ~ Enjoy!


Sandra's Chocolate Glazed Baby Banana-Wheat Donuts

The most addicting, ever!
As with most cake-like donuts, they should be eaten
the same day they are made for the best results and flavor...

Yield: (Appx. 24 Baby Donuts)
Prep: 10 Mins.
Bake: 10-12 Mins. per batch


Special equipment: 2 Mini Donut Tins (12/batch for a total of 24 baby donuts)

1 large egg, beaten
1-1/2 cup milk
2 tablespoons vegetable oil
1 ripe banana, mashed
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1-1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
2 teaspoons double-acting baking powder (or regular)


Preheat oven to 350 degrees. Spot spray with Bakers Joy each mini donut tin cup; set aside (or with oil then dusted with flour) -- this process will be repeated for each batch to prevent baby donuts from sticking.

In a medium bowl, add egg and beat with a fork. Add in milk, vegetable oil, mashed banana and vanilla extract, mix with hand mixer to combine. Add in remaining batter ingredients; and using a wooden spoon mix just until combined (do not over mix). Pour batter into a large Ziploc bag, snip one corner, then fill each cup in mini donut tin, about 3/4's full.

Bake in preheated oven for 10-12 minutes, until they're light golden on top and slightly brown on edges, and a toothpick inserted in center comes out clean.

Place a clean kitchen towel on counter. While hot, tip muffin tin over on its side so hot donut holes fall out onto kitchen towel. Carefully flip hot donuts over to cool. 

Meanwhile, prepare the chocolate glaze below:

Chocolate Glaze

1-1/2 cups powdered sugar
4 tablespoons unsweetened cocoa powder
3 tablespoons milk or water
2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip donuts in chocolate glaze then let rest to harden. Leave donuts uncovered to prevent condensation.

Donuts are best served the day they’re made.  They also freeze just fine! ~ Enjoy!


Outside of apple pies, I also sprinkle, to taste, to stir into fruit/berry smoothies,
coffee cake, muffins, cupcakes, donuts, cookies, granola,
hot cereals and oatmeal, parfaits, fruit/berry pies, cobblers-crisps-buckles,
waffles, pancakes, French toast, rice and bread puddings,
sweet/quick breads, cakes, hot toddies,etc.:
an all-purpose seasoning for your sweeter-type desserts
and/or breakfast dishes...

Yield: 1/2 cup
Prep: 5 Mins.


4 TB ground cinnamon
1 TB ground nutmeg (preferably freshly graded using a rasp)
1 TB ground cardamom
1/4 tsp + 1/8 tsp ground ginger
1/4 tsp + 1/8 tsp ground allspice


In a small bowl, whisk all ingredients until well combined. Store in an airtight container.

Make label on jar to state to use in apple pie (by size): 1 TB per 10" pie, or 2 tsp per 9" pie. ~ Enjoy!


Serve with toast points as an appetizer,
over toasted baguette slices as bruschetta,
or atop breakfast casseroles, hot pizzas,
or serve as a dip with tortilla chips...

Yields: 2 cups
Prep: 15 Mins.


1 medium roma tomato, sliced, de-seeded and finely diced
1 (14.5 oz. can) diced tomatoes, drained, and finely chopped
1 handful fresh basil leaves, julienned
1/4 cup finely diced red onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/8 teaspoon agave
1 tablespoon freshly-squeezed lemon juice
1/2 tablespoon balsamic vinegar
1/2 tablespoon extra virgin olive oil


Combine all the ingredients in a small bowl, cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.  ~ Enjoy!

SANDRA'S APPLE PIE SPICE BLEND (soooo many uses)...

The perfect combination I use in all my apple recipes.
Also, tea or oatmeal addition, desserts, etc...

Yield: 1/2 cup
Prep: 5 Mins.


12 teaspoons ground cinnamon
3 teaspoons freshly ground nutmeg
3 teaspoons cardamom
3/4 teaspoons ground ginger
1/4 + 1/8 teaspoon allspice

Combine all dry ingredients, mix and store in a 1/2-cup mini mason jar, label, store in a dark place, then enjoy!

I use this in my homemade pies, oatmeal, apple bread, apple pies, cookies, teas, cocktails, homemade ice cream, and everything apple!

Note: I use organic spices, so have toned down the amounts because organic spices are fresher, therefore stronger; adjust to your liking folks. ~ Enjoy!


The ultimate and most addicting bars ever,
and it's a quick and easy recipe...
Yield: 3 Doz.

Prep:30 Mins.
Bake:28 to 30 Mins.


1/3 cup all-purpose flour
1/2 cup packed dark brown sugar
1 stick (1/2-cup) unsalted butter
1 tsp vanilla extract
1/4 tsp kosher salt

Middle Layer
1 cup (6 oz.) milk chocolate chips

2 whole large eggs, beaten
1 tsp vanilla extract
2 TB all-purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
1-1/2 cups sweetened coconut


Preheat oven to 375F. Spray a 13x9" baking dish; set aside.

In a large bowl and pastry cutter or two butter knives, combine crust ingredients until it resembles small peas.  Pat evenly into bottom of prepared baking dish, and bake for 10 minutes in preheated oven.

Sprinkle with milk chocolate chips over hot crust; return to oven and bake for 1 minute, then remove and spread using an offset spatula evenly over crust.

In the interim, in a medium bowl, whisk eggs until light in color. Beat in sugar and vanilla extract. Add flour, baking powder and salt; mix to combine. Use a wooden spoon to add the coconut to combine mixture. Spread topping evenly over chocolate layer.

Bake for 17 to 20 minutes, until golden, brown  

Place hot baking dish on wire rack to cool, completely. 

Cut evenly into 36 (3x1") bars. ~ Enjoy!


The most delicious and decadent dessert, as is...
or with or without any type of topping...

Yield: (One 11" Tart) - Serves: 8-10
Prep: 20 Mins.
Bake: 20 Mins.
--Cool:  2 Hrs. at room temperature
--Refrigerate: Overnight


Nilla Wafer Crust:
2 cups finely crushed nilla wafers (about 50 wafers)
1/2 cup unsalted butter, melted
1/3 cup sifted confectioners' sugar
Pinch of salt

1 (14-oz.) can unsweetened coconut milk, chilled overnight
----(you'll use only the solid coconut cream on top of can,
-----NOT liquid coconut milk underneath it, which I save for using in my cereal vs regular milk)
1 (14-oz.) can sweetened condensed milk
8 oz. whipped cream cheese
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice


Preheat oven to 350F.

Crust - In the bowl of a food processor, add the wafers and pulse until fine crumbs are formed. Drizzle in the melted butter, while pulsing, into the feeding tube; do the same with the confectioners' sugar and salt.  Pour into a dark round nonstick 11x1" tart pan with a removable bottom. Press into a even layer in the bottom and up the sides. Set aside.

Filling - Add all filling ingredients into the bowl of a stand mixer fitted with the bulb-whisk. Whip until all ingredients are incorporated and a creamy filling forms, about 2 minutes. Pour into prepared crust.

Bake tart, uncovered, in the preheated oven for 20 minutes.

Remove tart from oven and place on a baking rack to cool for 2 hours at room temperature.

Remove outer ring of pan, leave center portion under tart, then place atop a large, flat serving plate.  

Place cooled tart into the refrigerator, covered with plastic wrap, and let chill to allow flavors to meld overnight. ~ Enjoy!

Served, as is...

Served with a dollop of my
Strawberry-Rosemary Jam...


The easiest bread recipe I've created to date,
and it's very versatile in that you can substitute the herbs,
i.e. instead of rosemary, use thyme, fennel seeds, etc...
Yield: 1 round loaf

Prep: 10 Mins.
1st rise: 9-12 Hrs.
2nd rise: 1-1/2 Hrs.


1-1/2 cups warm water

1/2 teaspoon active/rapid dry yeast (not regular)
1 TB amber agave (or honey)

3 cups all-purpose flour
2 teaspoons dried rosemary (not ground)
1-1/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

--1 TB melted butter, (to brush top while hot out of oven)


Note: I proof my bread (let it rise) in the oven, no heat ~ A must in Alaska as this method provides for more of a consistent, non-draft environment.

Turn on pilot light in oven (no heat).

In a 2-cup glass-measuring cup, measure the warm water. Add the active/rapid yeast and agave, and stir to combine; set aside.

In a medium bowl, add the flour, salt, and pepper; whisk to evenly incorporate.  Add the wet mixture  and use a wooden spoon to combine, until the dough has pulled away from the sides and is somewhat shaggy.

Cover bowl with plastic wrap that has been sprayed on its underside.

Turn off pilot light in oven (no heat or light), then place the bowl of bread into oven to rise overnight.

The next morning, after 9-12 hours, remove the bread dough proofing in oven.

Turn on pilot light in oven (no heat).

Spray hands with oil and fold dough from outside to inner side (over on itself), working around in circles about 20 times.  Spray hands again, then place the dough ball into a sprayed 10" heavy round ceramic baking dish, Dutch oven, or cast iron skillet. Cover with plastic wrap with underside sprayed, then let rise for 1-1/2 hours, once again in the oven, turning off pilot light (no heat).

15 minutes prior to last rise, remove dough from oven to finish rising on counter top, then preheat oven to 450F.

After second rise is complete (the last 15 minutes) and dough has doubled in size, remove plastic wrap. Use a sharp knife and cut and 'X' on the top 1/4" deep to control its expansion area while baking.

Bake for 30 minutes, or until the internal temp reads 190F with an instant read thermometer.

Remove dough to a wire rack, brush with melted butter, then top with clean kitchen towels to cool.  You can either serve the bread warm or at room temperature.

Store leftover bread in an airtight container for up to 3 days, or refrigerate up to 5 days. ~ Enjoy!


Tips: If you like your bread with a crispy crust this is how it is when it comes out of the oven. If you like your bread with a softer crust, place it a plastic Ziploc bag and it'll soften overnight stored on the counter top.


The most creamy and decadent fudge ever!
You can also sub out the coconut and marshmallows for chopped nuts,
or the chips for other flavors...

Yield: 36 squares
Prep: 10 Mins.
Cook: 5-10 Mins.
Chill: 2 Hrs.


3 cups semi-sweet chocolate chips
1 (14-oz can) sweetened condensed milk (not unsweetened evaporated milk)
Pinch of kosher salt
1/2 cup finely shredded sweetened coconut
2 cups miniature marshmallows
1-1/2 teaspoons vanilla extract


Line an 8" square baking dish with foil, leaving extension handles over edges of about 2".

Place a heavy bottom medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and salt. Stir constantly, gently, until all chips have melted.  Remove from heat.

Fold in vanilla, then the coconut and marshmallows.

Spread mixture evenly into the prepared baking dish.

Chill, uncovered, in the refrigerator for a minimum of 2 hours before removing foil, then cutting into 36 squares (*see below).

Store any leftovers in an airtight container in the refrigerator for up to 3 weeks. ~ Enjoy!



*How to cut into 36 even squares: First, cut across the middle each way, and then cut each of the four squares into thirds each way (9x4=36 squares).


Another of my recipes I've modified for serving at a single setting,
as in its whole form goes south when refrigerated should there be leftovers.

All my recipes (as each are kitchen-tested) take many modifications until perfected.

These individual desserts are cute, decadent and comforting
to serve during those cold winter months...

Yield: Four (1/2-pint or 8-oz) Mason Jars
Prep: 15 Mins.
Bake: 40 Mins.


Cobbler Batter:


3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/2 teaspoon cinnamon


2 tablespoons unsalted butter, melted
1/4 cup milk
1 medium egg


1 (24-oz. jar) sliced peaches (from Costco), drained and roughly chopped
--(reserving 1/3 cup of liquid)
1/3 cup granulated sugar
1-1/2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger


Preheat oven to 350F.

Rub four 1/2-pint glass Mason jars with Mazola oil and set aside, along with a foil-lined baking sheet to place them on while baking.

Cobbler Batter:
In a medium bowl, whisk together dry ingredients. In another small bowl, whisk together wet ingredients. Add the wet to the dry ingredients in the medium bowl; stir to combine, and set aside.

Add peaches to a medium bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are well coated and flour has thoroughly been incorporated. Add the vanilla extract, cinnamon and ginger; mix to combine.

Pour one-quarter of batter into each prepared jar, and spread evenly over bottom. Spoon one-quarter of peach mixture over batter in each jar. Place in pre-heated oven, and bake until cobblers are set, about 40 minutes, turning half way for even cooking. Remove from oven; let cool slightly. Serve warm in jars. ~ Enjoy!


It's terrific how these pickled red onions become so crispy
while being refrigerated in this flavorful brine
giving you a delicious sweet-salty vib...

Servings: 4
Prep: 10 Mins.
Toast bread cubes: 12 Mins.
Let stand: 10 Mins.

Sourdough Baguette (recipe)

2 cups cubed sourdough baguette (measure after cubing)
2 cups chopped tomatoes (measure after chopping)
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/4 cup sliced pickled red onions
2 tablespoons thinly sliced fresh basil leaves
1/4 teaspoon freshly ground black pepper

Final addition:
1 avocado, cut into 1/2" cubes


Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes.

Pickled Red Onions (recipe)
Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to drain, discard juices in bowl.

Whisk the olive oil and vinegar together in a large bowl. Add the toasted sourdough cubes, chopped tomatoes, pickled red onions, basil, and pepper; toss to coat.  Let stand for 10 minutes for flavors to meld.

Just prior to serving, gently fold in the cubed avocado, and then serve. ~ Enjoy!


It's terrific how these pickled red onions become so crispy
while being refrigerated in this flavorful brine
giving you a delicious sweet-spice vib...

Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size
Prep: 15 Mins.
Cook Brine: 30 Mins.
Refrigerate: Min. of 3 days, or up to 1 month


(*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it's ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.)

4 cups water
2 cups white distilled vinegar
1/4 cup pickling spice
3/4 cups white granulated sugar
1/4 cup dark brown sugar

3 medium red onions, thinly sliced from top to core direction to 1/8"


Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, reduce heat and let simmer for 30 minutes.

Let cool completely with lid on – Important! (See *note above.)

Strain the brine through a colander, lined with a double layer of paper towels, into a large bowl to catch the pickling spice and provide for a clear brine when jarring the red onions.

Pack sliced red onions into jars. Use a glass heatproof measuring cup to assist in pouring the brine mixture from the bowl into each jar to within 1/4" of rim.

Use a teaspoon to press the onions down into the vinegar and pop up any air bubbles in the jars. Let the pickled onions cool to room temperature for 1 hour. Refrigerate a minimum of 3 days, or up to 1 month. Always keep them chilled in the refrigerator (do not store in pantry). ~ Enjoy!


Tip: These pickled red onions are fabulous and incredibly delicious when added to appetizers, tacos, burritos, nachos, burgers, sandwiches, salads, etc.


There are times when I have a craving for Asian food,
and this quick entree fits the bill perfectly...
Servings: 4 to 6
Prep: 10 Mins.
Cook: 10 Mins.


8 oz’s (half a box) thin spaghetti noodles, cooked according to package directions

Pre-steam broccoli:
2 cups fresh broccoli florets, cut smaller
--(Pre-steam on high for 3 minutes in a covered microwave-able bowl with 2 TBs water)

2 tablespoons Mazola oil
2 cups pre-steamed (above) broccoli florets, drain water beforehand
1 small yellow onion, julienned
1/2 red bell pepper, julienned
1/2 orange bell pepper, julienned
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
--2 green onions, white and green parts sliced on the diagonal (added last)

1/3 cup low-sodium soy sauce
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 tablespoon rice vinegar (unseasoned)
1/4 teaspoon sesame oil
3/4 cup low-sodium beef broth

1 TB roughly chopped fresh cilantro


Prep all stir-fry ingredients, including pre-steaming broccoli in microwave, and mixing the sauce in a small bowl, prior to making stir-fry; set all aside.

Begin cooking noodles, according to package directions.

Heat a large stainless steel skillet over medium-high heat; add oil. When hot, stir-fry pre-steamed broccoli, onion, bell peppers, garlic powder, and red pepper flakes for 7-9 minutes until broccoli is crisp-tender. Stir in sliced green onions.

Whisk the sauce, then add to the skillet. Cook, while stir-frying for 2 minutes.  Add hot noodles to the skillet, toss, using tongs, to combine.

Transfer stir-fry to a serving platter, garnish with fresh cilantro and serve family style. ~ Enjoy!


A little bit of heaven in every bite,
and these snacks are so easy to prepare 

with ingredients I generally have on hand...
Yield: 8 slices as a side, or 16 as an appetizer

Prep: 10 Mins.
Bake: 10 Mins.


Click here for recipe:
sourdough baguette
1 (12") sourdough baguette
1 fresh garlic clove, halved crosswise (for rubbing on hot toasted bread)

1 smashed avocado

1 (14.5-oz can) diced Italian seasoned tomatoes*, drained (then squeezed with hands, and chopped finer)
3 large fresh basil leaves, julienned
1 tablespoon balsamic vinegar
1 tablespoon Mazola oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Feta cheese crumbles


Preheat the oven to 350F.

In a small bowl, add the tomatoes, basil, balsamic vinegar, oil, and salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature.

Smash the avocado in a separate small bowl; set aside.

Cut baguette in half lengthwise, place on a baking sheet, and bake until golden brown, about 10 minutes.

Remove from oven, while bread is hot, rub each slice with garlic clove halves. Spread each with smashed avocado, then top with tomato mixture. Garnish with feta crumbles. Slice crosswise into 8 (to serve as a side), or 16 pieces (to serve as an appetizer). ~ Enjoy!


* Feel free to use (as I sometimes do when I have them on hand), fresh roma tomatoes vs canned - it will take about 1-1/2 cups, de-seeded and juiced, then finely chopped.


A spectacular recipe that you'll be making again and again,
making you want to maintain your sourdough starter over time...
Yields: 12 Rolls
Prep: 30 min. + rising
Bake: Appx. 35 mins.



2-1/2 teaspoons rapid rise yeast
3/4 cup warm 2% milk

--Additional dough ingredients:
1 cup 'unfed' sourdough starter (stirred, and let it come to room temp--before feeding)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs, beaten
1/2 teaspoon table salt
3-1/2 to 4 cups all-purpose flour
1 TB water, if needed


1/2 cup packed dark brown sugar (or light)
1/2 cup granulated sugar
1 tablespoon ground cinnamon (depending upon your preference)
1/3 cup unsalted butter, room temperature
--3/4 cup raisins and/or chopped pecans (optional)


1/4 cup unsalted butter, softened
3 oz. cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon table salt
1-1/2 cups confectioners' sugar, sifted
1 TB milk, if needed


Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.

To the stand mixer with the yeast mixture, add the sourdough starter, sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook; adding 1 TB of water, if needed. Turn speed to medium to knead dough in stand mixture for 8 minutes.

Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)

Roll dough out on a lightly floured surface into an 21" x 16 rectangle. Spread softened butter in an even layer, retaining 1” on top long edge for sealing roll. Next, sprinkle brown sugar, granulated sugar, and raisins; each to within 1” of top edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13" long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13x9" baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)

Meanwhile, prepare frosting, using a hand mixer and a medium bowl; beat butter, cream cheese, vanilla and salt until blended; gradually beat in the sifted confectioners’ sugar until smooth, cover; set aside.

When rolls in baking dish have risen. Preheat oven to 400F.

Bake, uncovered, for 15 minutes, turning half way. Reduce heat to 300F and finish baking for 20 minutes until golden brown.

While hot, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish on a wire rack, until frosting has fully cooled and set. ~ Enjoy!


To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.


My vibrant Jalapeño-Lime Jam is flecked with tiny bits of peppers
that adds a jewel-like flair to appetizers.

Spread on a block of warmed cream cheese and serve with crackers,
or as stated below with Smoked Wild Alaska Salmon...
Yield: 7 (8 oz) half pints

Prep: 20 Mins.
Process: 10 Mins.


12 medium jalapeño peppers, with ribs and seeds, roughly chopped
1-1/2 cups cider vinegar, divided
1/2 cup bottled lime juice
6 cups granulated sugar
2 (3-oz pouches) of Liquid Pectin
1 TB cold unsalted butter
10 drops natural green food coloring
7 (8 oz.) sterile glass canning jars with lids and bands


Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Pulse peppers in food processor or blender with 1 cup cider vinegar until small chunks are present. Do not strain purée.

Combine purée with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.

Add 1 TB butter and 10 drops natural green food coloring; stir to combine until butter has melted (this rids the jam of foam, so no skimming is required).

Add pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat.

Ladle hot jalapeno jam into hot jars leaving 1/4 inch head-space. Wipe rims with damp paper towel. Center lid on jar. Apply band until fit is finger-tip tight.

Place jars right side up in canner ensuring water is 1” above them. Bring to boil and begin timing processing for 10 minutes.

Remove jars and place to cool upright on a clean kitchen towel for 15 minutes.  Use a potholder to turn over for 15 minutes (so the speckles evenly distribute and don't float to the top), then turn upright to cool completely. The jars will ‘ping’ as they seal, but double check lids to ensure they’re sealed after 24 hours. Lids should not flex up and down when center is pressed. ~ Enjoy!



—Great when layering Ritz crackers with whipped cream cheese, pickled salmon, pickled onions, then top with a dollop of this jalapeno-lime jam as an appetizer.

—Preheat oven to 350 degrees. Place an uncovered 8-oz. block of Cream Cheese on a baking dish and bake for 12-15 minutes; top with jalapeno-lime jam. Serve with crackers on the side.


Making homemade mayonnaise is incredibly easy
when you use ‘key’ room temperature ingredients!

Simply follow my step-by-step instructions below...

Yield: 1 cup (1/2 pint)
Prep: 5 Mins.
Stand: 4 Hrs. at room temperature
Refrigerate: Up to 1 week

1 large pasteurized egg yolk, room temperature (save egg white, see a recipe to use it below*)
½ teaspoon kosher salt
1/8 teaspoon ground white pepper
4 teaspoons white wine vinegar (unseasoned), room temperature
1 cup Mazola Oil
1/2 teaspoon freshly squeezed lemon juice, room temperature
1 Tablespoon amber agave
1/8 teaspoon dry ground mustard
1 Tablespoon boiling water


Lay out all ingredients, according to the preparation order listed below, also ensuring egg yolk, white wine vinegar, and lemon juice are all at room temperature. Place a small saucepan of water on stove to boil.

Place the egg yolk, salt, white pepper, and vinegar into the bowl of your food processor fitted with the metal blade.

Put your oil into a 1 cup liquid measuring cup so it is easy to pour.

Remove the feed tube insert if it doesn't have a 'drizzle hole' (one of mine does, the other does not). With the processor running, slowly drizzle in the oil, starting with a few drops at a time and continuing with a very slow and steady stream. As the mayonnaise begins to thicken, continue pouring, slowly, until all of the oil has been used.

Once the mayonnaise is thick, slowly blend in the lemon juice, agave, dry mustard and boiling water, just until incorporated.

Place the mayonnaise in a covered 1/2-pint Mason jar and let stand at room temperature for 4 hours to allow the acidic chemical reaction to sufficiently take place, including preventing it from separating when refrigerated later on.

Place mayonnaise in the refrigerator and use within a week. ~ Enjoy!


* Save egg white and use to make Sandra's Sweetly Spiced Candied Pecans shown here:


The ideal romantically intimate breakfast for two
(utilizing a 'real' potato)...
Servings: 2

Prep: 10 Mins.
Bake 30 Minutes
Stand: 5 Minutes

Special Equipment:
--2 Individual Ceramic Dishes


1 large russet potato, peeled, grated and par-baked

Vegetables and seasoning:
1 teaspoon Mazola oil
1/4 cup diced yellow onion
2 tablespoons diced orange bell pepper
Pinch of kosher salt
Pinch of pepper
1/4 teaspoon garlic powder

4 large eggs, beaten
2 tablespoons 2% milk
1/4 cup Mexican blend shredded cheese

1/4 cup Mexican blend shredded cheese
6 sliced grape tomatoes

2 basil leaves, julienned


Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside.

Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel.  Top with a damp paper towel; microwave on high for 3 minutes.  Place par-baked potatoes, evenly disbursed, in each of the 2 individual ceramic dishes.

Meanwhile, in a small skillet over medium heat, add the oil.  When hot, add the onion, bell pepper, salt, pepper, and garlic powder. Saute for 3 minutes. Disburse evenly atop the potatoes in the 2 dishes.

In a small bowl, beat the eggs and milk with the 1/4 cup of shredded cheese. Pour atop, evenly, among the 2 dishes.

Top each dish equally with the remaining shredded cheese, then layer each with the sliced grape tomatoes.

Cover each dish with parchment, then tin foil.

Bake, covered, for 30 minutes.  Remove from oven and let stand, covered, for 5 minuets.  Uncover, top with julienned basil, then serve. ~ Enjoy!


So easy and quick to put together, with an end result of no game-taste,
including fall-apart tender meat, and superbly delicious!!
Serves: 8-10
Prep: 15 Mins.
Cook: 80 Minutes
Pressure build/release: 40 Minutes


2 Tbsp Mazola oil
5 lb venison roast, thawed and trimmed of excess fat and sinew (deer fat is not pleasant to the palette)
3 cups low-sodium beef broth
2 pkgs brown gravy mix
1 Tbsp worcestershire
1 tsp low-sodium soy sauce
2 Tbsp distilled vinegar


1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp pepper


Set Instant Pot to sauté and when hot add olive oil. Sear meat on all sides.  Remove to plate.

To pot, add beef stock, gravy packages, worcestershire, soy sauce, and vinegar. Whisk together, while scraping bottom of pot to get any stuck on pieces off the bottom to prevent burning. Place trivet back on bottom of pot.

Add meat back to pot. Place cover on instant pot, and turn top knob to sealing.

Cook on Manual high pressure 80 minutes. Natural release pressure for 20 minutes, then turn to venting to release any remaining pressure.

Open instant pot; remove meat for carving, adding as much liquid as you desire to keep meat moist (I use about 1 cup).  You can cube meat for soups/stews/chili, shred for French Dip sandwiches with horse radish-mayo or tacos or enchiladas or add bbq sauce for shredded beef sandwiches on hamburger rolls, etc. 

Save any remaining stock (should yield about 3 cups) in an airtight Mason Jar(s) for future use as an Au Jus, or for soups/stews after cooling to room temperature, cover, then store in refrigerator. ~ Enjoy!


A recipe I created years ago and has been proven
as a favorite for many over time...
Prep: 15 Mins.
Bake: 1-1/4 Hours
Yields: 2 Loaves


3 large eggs
1/2 cup vegetable oil
2 (5.3-oz. containers) Chobani yogurt (I used peach purchased at Costco)
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
3 cups all-purpose flour
2 cups granulated sugar
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1/2 teaspoon salt

3 medium, ripe bananas, smashed (if small use 4, if large use 2)
1 cup raisins


Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry). Prepare loaf pans (2 regular) by spraying with baking spray; set aside.

In a stand mixer bowl attached with the paddle, add eggs and beat on medium speed until light and foamy. Add oil, yogurt and vanilla extract; mix on medium speed until incorporated.

Place a sieve over wet ingredients in bowl, add all dry ingredients and shake to sift over the wet. Mix on low speed initially to begin incorporating, then on medium only to moisten. (Try not to over-mix).

Use a large spoon to fold in mashed bananas and raisins to combine, while scraping edges of bowl.

Spoon even amounts of batter into loaf pans, then tap loaf pans on a hard surface to release air bubbles.

Bake in preheated oven for 1-1/4 hours, just until a toothpick inserted in center of a loaves comes out clean.

Remove from baking sheet to baking rack (in loaf pans) and let cool for 10 minutes. Remove from loaf pans and place back on rack on their long side, covered with a clean kitchen towel, for 30 minutes, turn loaves on other side for 30 minutes, then upright for the remainder of the cooling time. ~ Enjoy!


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