Archive for the ‘Recipes’ Category

Here are some links I have found to Irish Recipes and a few recipes of my own.

  1. Irish Soda Bread 
  2. Irish Coffee
  3. Irish Stew

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  • 4 large Potatoes
  • 1/2 cup Sour Cream
  • 1/4 cup Milk
  • 1/4 cup Butter
  • 1/4 cup Cheddar Cheese, shredded
  • 1/4 cup Swiss Cheese, shredded
  • 1/2 teaspoon salt
  • 5 slices bacon, cooked, crumbled
  • 2 tablespoons, Cheddar Cheese, shredded for garnish
  • 1 slice bacon, cooked, crumbled, for garnish


  • Bake potatoes for 1 hour at 400 degrees.
  • Allow potatoes to cool slightly.
  • Cut off 1 1/2 inch strip off the top of the potatoes.
  • Carefully, scoop out flesh of potatoes leaving the skins in tact as a shell.
  • Mash the potatoes with sour cream, milk, butter, cheeses, and salt.
  • Fold bacon into the potato mixture.
  • Stuff the potato skins with the mashed potato mixture.
  • Top each potato with cheese and bacon as garnish.
  • Bake potatoes for 15 minutes at 400 degrees.

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  • 3 cups self-rising flour
  • 1/2 cup sugar
  • 1 12-oz bottle of beer
  • 10 drops Green Food Coloring
  • 1/2 teaspoon salt
  • 1/3 cup butter, melted


  • Preheat oven to 350 degrees. 
  • Mix flour through salt.
  • Pour batter into greased loaf pan.
  • Bake for 25 minutes.
  • Brush with melted butter.
  • Return to oven and bake for 25 mintues longer.

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Happy Monday, everyone!  I hope you have a fabulous week this week.  If you have not been participating in 5 Mintues for Moms’ Ultimate Blog Party, I encourage you to do so.  First stop by my blog party and then go on over to the 5 Minutes for Mom site to find some awesome new blogs to add to your feeder.

Monday:  Spaghetti, salad, garlic bread

Tuesday:  Ham, green beans, and corn

Wednesday:  Breakfast for Dinner:  Blueberry French Toast with Blueberry Syrup
This is a new recipe I just added to my blog today.

Thursday: Chicken Pot Pie 
If you are looking for something with veggies in it your children will like, be sure to check out this recipe.  It is one of our family’s favorites.  It freezes well to make for simple meal preparation down the road.  I usually make a triple or quadruple batch of the filling and freeze the extra.  Once it is frozen, you just defrost it, make the easy-peasy crust, and pop it in the oven.

Friday:  Taco Ring

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This French Toast needs to be prepped the night before cooking.  It makes a good dish for a brunch or when you have overnight company.  While this recipe calls for blueberries, it is good with other fruit as well.  Our family is partial to making it with strawberries.  If you are pinched for time, you can purchase blueberry flavored syrup rather than making your own.

Ingredients – French Toast

  • 12 slices bread, white, day old, crusts removed
  • 16 ounces cream cheese, light
  • 1 cup blueberries, fresh or frozen
  • 12 eggs or egg substitute
  • 2 cups milk
  • 1/3 cup maple syrup

Ingredients – Syrup 

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup blueberries, fresh or frozen

Preparation – French Toast

  • Spray a 13-inch x 9-inch x 2-inch pan with nonstick cooking spray. 
  • Cut bread into 1-inch cubes.
  • Place half of the bread into the baking pan.
  • Cut cream cheese into 1-inch cubes; place over bread.
  • Top with blueberries and remaining bread.
  • In a large bowl, combine egg substitute, milk and syrup; mix well.
  • Pour over bread mixture.
  • Cover and chill 8 hours or overnight.
  • Remove from refrigerator 30 minutes before baking.
  • Cover and bake at 350 for 30 minutes.
  • Uncover; bake 25-30 minutes longer or until golden brown and the center is set.

Preparation – Syrup 

  • In a saucepan, combine sugar and cornstarch; add water.
  • Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
  • Stir in blueberries; reduce heat.
  • Simmer for 8-10 minutes or until berries have burst.
  • Serve over French toast.

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This post has moved to JenuineJen’s new domain:  http://jenuinejen.com.  Please visit the new site for cupcakes, other recipes, tips for mom, and more.  Thanks!

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Cookie Ingredients

  • 1 cup white sugar
  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk
  • 2 1/4 cup all-purpose flour

Cookie Directions

  • In a large bowl, combine the sugar, butter, cream cheese, salt, almond, and vanilla extracts, and egg yolk.
  • Beat until smooth.
  • Stir in flour until well blended.
  • Separate dough into thirds.
  • Shape each third into a rectangular brick and wrap with plastic wrap.
  • Chill the dough for at least 8 hours.
  • Preheat oven to 375 degrees.
  • On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerate remaining dough until ready to use.
  • Cut desired shapes with lightly floured cookie cutters.
  • Place 1 inch apart on ungreased cookie sheets.
  • Leave cookies plain for frosting brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
  • In preheated oven, bake for 7 to 10 minutes or until light and golden brown.
  • Cool cookies completely before frosting.
  • Makes about 6 dozen cookies.

Frosting Ingredients

  • 1 cup Powdered Sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon water or 1 to 2 tablespoons half and half

Frosting Directions

  • Beat all ingredients until smooth consistency.
  • Tint with food coloring as desired.

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