due to overwhelming demand

okay only Jenni was looking for it but here is the famous rum cake recipe-as with most stuff on this blog it is incredibly easy!!!

1 box yellow cake mix
1box vanilla pudding I prefer french vanilla
1/3 cup rum and more
3 eggs
1/2 milk
1/4 cup oil
grease bundt pan preheat oven to 325
mix everything(handheld mixer maybe a minute or two) I usually add a splash or two more of rum just because the mix will be fairly dense Put in pan and bake for about 50 minutes
let cool in pan about hour then move to a rack. Once completely cool poke some holes into the cake and pour a bit of rum over the top of the cake then just let it sit we prefer overnight. Then we add the icing which is
1/4 cup butter
1/8 cup of water
1/2 cup of white sugar
boil then add 1/4 cup rum
pour this over the cake
and voila rum cake easy and you can use generic mixes even cheapo rum so it is not an expensive treat.

rum cake time

nope no recipe here sorry family secret!

Several years ago David decided he wanted to re-create his mother's rum cake which I suppose she made when they were younger it's not one of those things that had become her dish to make or bring in fact in the 13 years I have been around she has never made one. Anyhoo he got the recipe and re-create he did but come on seriously how can you screw up something with that much rum. Although I believe the addition of more rum is David's doing. The rum cakes have become semi-famous in our own heads anyway and they are made for work functions and friends around the holidays. The garbage men also get one too so be careful on Thursday if you see a garbage truck driving erratically. At this point the cakes have become a joint effort with me doing the baking and David doing the rumming after it has cooled. It is a good system and it works well, I occasionally get to do the rumming like this morning because I am up so frickin' early and will leave for work probably before David gets out of bed.

The cakes are smelling pretty yummy this morning even if I do say so myself

beef & beans

sort of a chili but not it is very tasty stuff

1lb dry pinto beans
2 lbs stew meat
chunk of salt pork
1 cup of water
1 6 oz can tomato paste
1 tbsp chili powder
1 tsp cumin
1/2 tsp red pepper
salt to taste

-prepare the beans everyone has there own method, soak them over night, quick soak whatever you heart desires
-when ready to cook throw everything in the crock pot
-stir cook on high for 5-8 hours
I must admit I probably did add more liquid I usually add a can of beer, cheapest you can find however it was a morning that I put this together so I can not remember if I did this or not

endorsement

my new favorite snack

Creamy Dijon Chicken

really delish, I got the basic recipe off of allrecipes.com but it has been tweaked to suit our tastes
1/4 cup butter
4 skinless, boneless chicken breasts
1/4 cup all purpose flour with a dash or 2 of pepper
1 can beef consume
1 cup sour cream
dijon mustard about 1/4 cup more or less to taste-I might have used more I didn't measure
grated Parmesan cheese

-melt butter in skillet over medium heat.
-coat chicken breasts in flour and fry on both sides till browned
-pour in beef consume, reduce heat to low, cover & simmer for about 45 minutes
-preheat oven to 300 degrees.
-mix sour cream & dijon mustard stir into skillet and simmer another 10 minutes
-remove chicken to a shallow casserole dish, stir sauce till smooth then pour over chicken
-top with cheese and bake about 10 minutes

zesty Italian roast

3 potatoes unpeeled and cubed nothing fancy just in chunks
1 bag fresh baby carrots
(1 celery rib cut into 1" pieces I skipped this as we did not have celery on hand this morning)
1 boneless beef chuck roast around 3 lbs
pepper
1 can chicken broth
1 can progress tomato soup(might have been basil tomato?)

-put roast in slow cooker, crock pot whatever you choose to call the appliance
-dump in carrots & potatoes
-season with pepper to taste
-pour in soup & broth
-cover slow cook for 10 hours

can you do that to a cupcakes?

well not just for cookies any longer I was introduced to the black & white cupcake while visiting my folks

in a word yum

Easy Peachy Thing

I have no idea where I found this one but it is quick & easy & is ingredients you have on hand so it can put togther in a flash

1 stick of butter melted
1 cup sugar
3/4 cup self-rising flour
3/4 cup milk
1 28 oz canned peaches in syrup

-preheat oven to 350 degrees, grease a little casserole dish
-mix sugar & flour dump into greased pan
-pour melted butter over the top-evenly as possible
-DO NOT MIX
-spoon fruit over top
-gently pour syrup on top as well
-bake around 30-45 minutes
-serve warm with vanilla ice cream or not it doesn't really need it

ode to a cookie

alright no not really an ode however hands down may favorite of all time is the black & white cookie! and I know you can order everything over the interweb but this just seems like something you need to buy in person which is what I did on Sunday, The Fresh Market had some nice pretty ones in the display case and they were very fresh and very yummy it brought me back to my youth going with my dad to The New York Bake shop in beautiful downtown Danbury CT on Sunday's and purchasing said cookies. Seriously these are the best cookies ever

dijon green beans

1 1/2 lbs fresh green beans trimmed
3 tbsp red wine vinegar
3 tbsp olive oil
3 tsp dijon mustard
1 cup grape tomatoes, halved
1/2 small onion sliced
2 tbsp grated parmesan cheese
salt & pepper to taste

-place beans in large saucepan, cover with water and bring to a boil
-cook uncovered about 8-10 minutes
-in another bowl whisk vinegar, oil, mustard with salt & pepper.
-drain beans place in a serving bowl
--add tomato & onion
-drizzle with dressing, toss to coat
-sprinke with cheese-completely optional personally I opt out in this case

should you find yourself

in the deep, dark wilds of Farragut East Japanese Resturant in Village Green is really yummy, great Japanese food & excellent sushi

chicken stir-fry

way too easy to make. I got this one off a Campbell's soup when we were first married and it is always a quick weeknight meal to prepare!

1 lb chicken breasts skinless/boneless cut into thin strips or just into cubes
2 tbsp vegetable oil
1 bag(16oz) frozen veggie combination thawed
1/2 tsp ground ginger
1/4 tsp garlic powder
2 tbsp soy sauce
1 tbsp white vinegar
1 can tomato soup

- heat 1 tbsp of oil & brown chicken(seasoned with salt & pepper) in skillet. remove from pan
-heat remaining oil in skillet stir -fry veggies over medium heat with ginger & garlic till tender crisp-maybe 1-2 minutes
-add soup, soy & vinegar. heat to boiling return chicken to skillet. heat through
-now the recipe says to serve over rice I can only assume at this point we were out of rice the first time I made it because we always serve it over spaghetti noddles

brownie cupcakes

I am going to give my mother credit on this she made these for us all the time when we were kids-always a treat and none of my friend's moms ever made them! I am guessing it's origins are at Pillsbury as it calls for a box of Pillsbury brownie mix

1 box Pillsbury traditional fudge brownies family size
1/4 water
1/2 oil
2 eggs

-heat oven to 350 degrees
-line either 36 of the mini muffin cups with the mini liners or line12-16 of the regular sized muffin tins-spray with Pam
-mix ingredients fill bakingcups about 2/3 full and bake 18-20minutes

cucumber salad

my newly famous not sure which web site I got it from new recipe

3 large cucumbers peeled & thinly sliced
3/4 cup of water
1 cup white vinegar
3/4 cup of sugar
dashes of-salt, pepper, parsley, basil & cayenne

-combine all but cucumbers in a sauce pan and heat just till sugar dissolves
-pour over cucumbers and refridgerate at least 3 hours
add some cherry tomatoes for some color well they taste good too

tex-mex chicken

1 lb boneless chicken breasts cut into strips
2 tbsp taco seasoning mix
2 tbsp flour
1 each green pepper & red pepper cut into strips
1 cup frozen corn
1 small jar chunky salsa
1 can beer-cheaper the better

-toss chicken with seasoning mix & flour in crock pot
-stir in remaining ingredients
-cook on low for 6-8 hours

another goodie from Kraft magazine.
I thought the recipe could use more fluid so I am adding beer to the mix next time or some chicken stock would work well too. I also think chicken thighs would work well.

creamy ravoil

1 large (20 oz I think) package of refrigerated cheese tortellini or ravioli since this is technically a ravioli recipe
2/3 cup of Philadelphia chive & onion cream cheese spread9recipe called for 1/2 a tub I used a bit extra)
1 cup milk
1/4 cup plus 2 tbsp grated parmesean cheese
4 cups baby spinach leaves
9 cherry tomatoes quartered
grated peel of 1 lemon
2 tbsp fresh dill(which I forgot and the dish turned out fine without)

-cook pasta as directed on package
-put cream cheese psread in a large skillet, add milk cook on medium heat 1 to 2 minutes or until cream cheese is well blended
-add 1/2 parmesean cheese, spinach, dill & lemon peel mix well
-drain pasta and add to cream cheese sauce toss to coat
-serve topped with extra parmesean cheese & tomoatoes

another treasure from the Kraft magazine

cheddar beef mac & cheese

a hamburger helper type knock off from the Kraft magazine:

box of mac & cheese
1 lb ground beef
1 can Italian diced tomatoes undrained
oregano or Italian spice mix
1/2 shredded cheddar cheese
-preheat oven to 400 grease a 9" baking pan
-prepare mac & cheese as directed on box but skip the butter!
-brown & drain meat
-add tomato & dash of seasoning include salt & pepper to taste to beef
-combine with mac & cheese
-spoon into pan sprinkle with cheese
-bake about 10 minutes or until cheese is melted
great with salad & some applesauce

Italian food

can someone explain why it tastes so much better the next day?
I am looking forward to leftovers for lunch today!

sushi

if you are in the Knoxville area go here.
Nama is one of those overly hyped "hip" type joints(in my opinion) which is why hubs & I avoided it for so many years but went with the girls at house of flying monkeys , retro-moderns & my crazy little mixed up world can I just say it lived up to the hype! Hubs and I have misjudged the place entirely. OMG! super yummy, got a roll to go for D and he concurs with my review. So we are late to the party but quick devoted followers!
what did you think I was going to give you a recipe?
although in all fairness D went through a brief spell where he would roll his own sushi but quite frankly it's easier to go out and let someone else do all the work.
Another favorite of ours is very close to the house East Japanese gets our seal of approval as well.

lasagna

first go to Target Superstore
find the frozen dinner section
buy Archer Farms frozen lasagna
follow directions on the box
serve with salad & garlic bread
seriously it is the best frozen lasagna on the market!!!!

eggplant parmesan

go to the grocery store find Maccabee Frozen Eggplant Cutlets
-jar of tomato sauce I like Newman's own any variety it's the one brand I don;t feel the need to doctor up the taste on
-mozzarella/parmesan cheese usually I buy the mixed shredded Italian cheese
-layer the stuff sauce/eggplant/cheese
-repeat
-bake about 350 30 minutes or so till cheese is melted
-serve over spaghetti with garlic bread & a salad
So much easier than doing the eggplant yourself and it is so very delicious!

been neglectful

sorry about that we have still been eating at my house
but life is busy with work & school!!!!

saucy bbq chicken

2 tsp oil
1 1/2 lb chicken boneless breasts (about 4 breasts) cut in half or thirds
1 onion sliced
1 can peas drained-I prefer Leseur
1/3 cup chicken broth
1/3 cup bbq sauce-Rendezvous spicy is what we prefer it adds decent heat to a dish
1/3 cup kraft catalina dressing
-heat oil in non-stick skillet on medium heat
-add chicken & onions cook about 10 minutes or until chicken is cooked
-mix liquids add to pan with peas
-mix well, cover & reduce heat simmer about 5-10 minutes

This was on kraft's website and I must admit to tweaking it some-the original recipe called for adding 1 lb cut & cooked red potatoes to the mix I bought a bag of frozen Ore-Ida roasted potatoes, baked them and served them on the side

pizza cups

this was a huge favorite in my house growing up but I found it lacking as an adult. my mom did not add real onion(just minced onion which I don't really care for) or any peppers so I am tweaking the recipe and think I will try it again myself this weekend

1 lb ground beef
1 6 oz can tomato paste
1/tsp oregano
1 can baking powder biscuits
3/4 cup shredded mozzarella cheese
small onion chopped
green or red pepper chopped

-preheat oven to 350
-brown beef, onion & pepper drain
-add tomato paste & simmer for about 5 minutes
-place biscuits in muffin pan pressing down and pushing dough a little up the sides of the muffin tins
-spoon a bit of meat into each muffin
-top with mozzarella
-bake for about 10 minutes or until golden brown

poppyseed chicken

a recipe of my Mom's that the boys don't like but I do

2 cups(or 1 lb) cubed cooked chicken(I generally make sure it has been seasoned with salt & pepper)
8 oz sour cream
1 can cream of chicken soup
1 1/2 cups Ritz cracker crumbs crumbled
1 tbsp poppy seeds
1/4 lb butter melted
pepper to taste

-put chicken in a casserole dish
-mix sour cream & soup mix pour over chicken
-mix crumbs and poppy seeds with butter & sprinkle over chicken
bake at 350 for about 40 minutes

meatloaf

2 lbs ground beef
1 envelope onion soup mix
1 1/2 cups bread crumbs
2 eggs
1/3 cup bbq sauce
3/4 cup water

-preheat oven to 375
-in large bowl combine all ingredients in a large bowl-go ahead and use your hands messy but the best way to incorporate everything
-shape into a loaf pan and bake for 50 minutes or until done

great with mac-n-cheese or mashed potatoes and green vegetable
also great the next day on a sandwich

smothered pork chops

5 boneless pork chops
1 pack shake 'n bake pork seasoning mix
2 large onions thickly sliced
1 tsp olive oil
1 jar(12 oz) gravy-now recipe calls for pork gravy but the store I stopped out did not have any. I bought beef gravy and thought the dish turned out just fine

-preheat oven to 375
-coat chops with mix as directed on package. place in a single layer in a 13x9 baking pan
-toss onions with oil. place on chops
-bake for 30 minutes
-pour gravy over chops and cover bake another 20 minutes

this was great with roasted red potatoes and carrots

roast

get a roast I don't know 3-5 lbs cut just a roast-cheap cut is fine
packet of onion soup mix
can of cream of mushroom soup
3 tbsp steak sauce
pepper

-preheat oven to 325
-spray roasting pan with PAM place roast in pan
-mix soup mix, can of soup, steak sauce and a dash of pepper then spread over roast
-cover and bake for 3 hours
helpful hint do not add salt the soup mixes have enough in them
serve with mashed potatoes & a vegetable

pork chop bake

4 bone in pork chops
1 package shake & bake or some generic pork seasoning coating mix
1 lb potatoes(about 2 med) cut into thin wedges or maybe red potatoes cubed
3 tbsp Italian dressing
1/2 cup bbq sauce
1 cup shredded mozzarella cheese

-preheat oven to 400 degrees
-with plastic bag & seasoning mix coat pork chops
-place in foil lined baking pan
-add potatoes & drizzle with dressing
-bake 30 minutes
-top each chop with bbq sauce & cheese then bake another 5-8 minutes

honestly I did not cut my potatoes thin enough so they were waay undercooked & had to be roasted a little longer. So the moral of the story is thin wedges or maybe red potatoes cubed
got his from a kraft magazine

Spinach Dip

1 thawed box chopped spinach(squeeze out excess water)
1 cup mayo
1 cup sour cream
1 tsp lemon juice
seasoned salt to taste
pepper to taste
hot pepper to taste

-mix everything up & refrigerate
personally I like to make this night before a party and let the flavors meld. It serves up great in a hollowed out round sourdough bread

Chicken & Pasta

taken form the can label of some tomato product many years ago

6 oz bow tie pasta
1 lb chicken breasts cut into cubes or strips
1 tbsp olive oil
1 can 15 oz tomato sauce
1 an 14.5 oz diced tomatoes-Italian herbs preferably
1 can sweet peas drained
1/4 cup shipping cream

-cook pasta & drain
-cook chicken in oil in a large skillet over medium high heat about 4-5 minutes
-stir in tomato sauce, undrained tomatoes & peas. bring to a boil reduce and simmer for 5 to 10 minutes uncovered.
-slowly stir in cream
-serve over hot pasta with garlic bread and a salad

Tex-Mex Chicken

1 lb boneless chicken breasts cooked & cubed
1 15 oz can pinto bean drained
1 1/2 cups salsa
1 can chicken broth
2 cups minute rice(uncooked)
8 oz velveeta cheese cube
pepper
hot sauce

-combine pinto beans, salsa & chicken broth bring to a boil
-add rice, velveeta & chicken pepper and dash of hot sauce to taste. reduce heat, cover & simmer for 5-7 minutes
serve with tortilla chips

Banana Bread

2 cups flour
1 tsp baking soda
pinch of salt
1/ cup butter softened
3/4 cup brown sugar
2 egss beaten
3-4 bananas ripe & mushed

preheat oven to 350
-cream sugar & butter
-mix dry goods then mix into butter/sugar
-add eggs and bananas
-bake in a loaf pan for 60 minutes

turkey reuben

this has become my favorite I am not cooking dinner tonight dinner

1 sandwich-adjust accordingly-
2 slices rye bread(although if you run out the sourdough bread I had on hand was a good substitute)
butter
thousand island dressing(to taste)
mustard(to taste)
sliced turkey
sauerkraut
swiss cheese

if you have a griddle pan drag it out put it on the stove and start to heat
-butter one side each of both slices of bread
-place 1 slice buttered bread on heating pan butter side down, squirt some mustard on bread
-stack some turkey then sauerkraut
-put some thousand island dressing on top of this
-then add swiss cheese
-top with 2nd slice of bread buttered side out
-when one side is brown flip and brown the second side

ravioli bake

got this from a kraft magazine really easy!
1 jar spaghetti sauce(any flavor)
1 can diced tomatoes undrained(I used one with Italian spices)
1 10 oz can beef broth(I always use the low sodium brand)
1/4 cup zesty Italian dressing
2 9oz packages fresh ravioli-any kind
1 cup shredded mozzarella
-preheat oven to 375
-combine sauce, tomatoes, broth and dressing in a 13x9 baking dish
-add ravioli and mix lightly
-cover with foil and bake for 50 minutes
-remove foil, sprinkle with cheese, let stand 5 minutes

great with a salad & french bread

smothered chicken

6 boneless thin chicken breast(or 4 regular ones pound thin)
1 jar chicken gravy
1 box stuffing-I went with chicken flavored
1 1/2 cups hot water
pepper to taste

-coat frying pan with PAM cook breats about 3-4 minutes per side
-add gravy cook another 5 minutes
-combine hot water with stuffing and spoon over chicken
-cover and cook another 5 minutes

quick and easy throw in a vegeatble and dinner is done!

sweet potato salad

found this one this weekend in my recipe box I have not made it in wow over 8 years I guess but I'm sure it will be added to cookouts and parties this summer!

4 large sweet potatoes peeled & cut into cubes
1 small red onion thinly sliced
2 tbsp olive oil
2 tbsp fresh lime juice
1 tbsp cider vinegar
1/4 tsp allspice
1/4 tsp thyme
1/8 tsp cayenne pepper
salt & pepper to taste

-Bring a large pot of water to boil, add potato cubes reduce heat and boil till potatoes are tender(about 10 min)
-remove from heat & drain then in a large bowl combine potato with onions
-in another bowl whisk together olive oil, lime juice, vinegar, allspice, thyme & cayenne
-pour dressing over potato & onions. toss gently
-season with salt & pepper serve immediately or chilled

Ugly Pie

ok it's really a vinegar pie recipe which when I first heard about sounded repulsive but it's quite good & a staple at any cookout we have at the house. I am going to blame the rest of the story on my pregnancy 8 years ago-at the time I was ALWAYS tired and a bit scattered. I baked a pie and forgot to remove the wax paper that comes with frozen pie shells we did the whole table cloth swoosh removing the paper thing-it tasted fine but looked really ugly hence ugly pie...

1 unbaked deep dish frozen pie shell(wax paper removed)
4 eggs beaten
1 1/2 cups white sugar
1/4 cup melted butter or margarine
1 tsp vanilla
1 tbsp white vinegar

preheat oven to 350
mix eggs, sugar, butter, vanilla & vinegar together and pour into pie shell
bake for 50 minutes till golden brown

jerk chicken

Easy crock pot recipe-
-2 packs of boneless, skinless chicken thighs
it was just under 4lbs of chicken I wait & stock up on boneless/skinless when they are on sale you can buy regular and take the skin off just as easily
-jerk seasoning I like the generic Target brand
-1 onion coarsely chopped
-1 green pepper coarsely chopped
-1 can chicken broth
-1 bottle bbq sauce we like Rendezvous hot bbq sauce which I can only find at Target. The boys like things spicy and this has been the only hot/spicy sauce I have tried that actually kicks up the spicy factor

Put the chicken in the crock pot, shake jerk seasoning over chicken-according to taste-I am liberal with the stuff
Cover with onion & pepper
mix bbq sauce & broth together in bowl & then pour over chicken
cover & slow cook for 8 hours.
great with mac & cheese and green beans

pesto chicken

4 chicken boneless chicken breasts
2-3 plum tomato sliced
1/3-1/2 cup pesto
mozzarella
preheat oven to 400
-spray shallow baking dish with Pam
-coat the chicken with pesto place in dish and bake uncovered for about 25 minutes
-remove from oven place tomato slice on top of chicken and cover with mozzarella
-bake for another 5-10 minutes

great with alfredo and string beans or a salad

cheater's chili

2 lbs ground beef
1 onion chopped
1 tbsp olive oil
1 29 oz can tomato sauce
1 28 oz can crushed tomatoes
4 tbsp chili powder-or more to taste
3 cans pinto beans-undrained
6 chocolate kisses

-brown beef & onion in olive oil in a dutch oven over medium heat
-drain & return to pot stir in tomato sauce, tomatoes, chili powder & kisses cook over low heat for 1/2 hour, stir every now & again
-add beans and cook until heated about another 20 minutes or so

Serve with some fresh corn bread or fritos-the big dipping ones of course!
taken from a food television show that I don't think is on anymore they would go to person's houses and watch them cook their special dish

lemon chicken

4 thin sliced boneless chicken breasts
salt & pepper
1/4 cup all purpose flour
1 tbsp butter
1 tbsp vegetable oil
1/4 lemon juice-use fresh I used almost 2 lemons which was more than 1/4 cup
3/4 cup chicken broth
1 tbsp flour

-mix flour, salt & pepper in a baggie, shake chicken in flour mixture
-heat 1 tbsp butter with 1 tbsp oil in a large skillet
-cook chicken breast about 4 minutes on each side transfer to a plate
-add lemon juice broth and 1 tbsp flour to pan bring to boil stirring and scraping up any browned bits from the bottom of pan with a wooden spoon. Boil about 5 minutes
-return chicken to pan and warm
-serve with broccoli and one of the Knorr pasta mixes from Lipton I think

pasta with clam sauce

not really involved or much of a recipe actually but a quick favorite at our house

-pasta cooked-spaghetti at our house
-1 can Campbell's chunky clam chowder
-salt & pepper
-1 tbsp flour or bisquick
-1 tin of clams drained

combine soup, flour & drained clams heat-salt & pepper to taste
serve over pasta

tortellini soup

4 1/2 cups chicken broth
1 package fresh 9 oz tortellini-use whatever floats your boat I found a great one with chicken & mushroom at Target
1 can cannellini beans or navy beans rinsed & drained
1 cup chopped fresh tomato
1/2 cup shredded fresh basil
2 tbsp balsamic vinegar
salt & pepper to taste
shredded Parmesan cheese

-boil broth
-add tortellini boil for about 5 minutes
-stir in beans, basil and tomato salt & pepper to taste
-reduce heat & simmer uncovered for 5 minutes
-add balsamic vinegar
-serve with cheese
great with a loaf of french bread & some red wine

chicken & pears

4 skinless, boneless chicken breasts-about 1 lb.
2 Bosc pears, unpeeled, cored & cut into 8 wedges
1 cup chicken broth
3 tbsp balsamic vinegar
2 tsp cornstarch
1tbsp olive oil plus 1 tsp olive oil
sat & pepper to taste

-heat 1 tbsp olive oil on medium heat until hot
-add chicken and cook about 12 minutes turning at least once
-transfer chicken to plate
-add remaining oil to pan and cook pear wedges 3-4 minutes until lightly browned & tender
-mix broth, vinegar & cornstarch then add to skillet with pears. heat to boiling then boil for 1 minute.
-return chicken to plate and heat through.

got this one from a magazine-don't remember which one at this point but it was fantastic with rice and a salad. I used an dash or tow of pepper but honestly did not add any salt as the broth added enough salty flavor flavor to the dish.

yet another blog

so evidently I am addicted to blogs this one will be about recipes and cooking. I really wanted to call it not-martha but that's already taken why am I not surprised?
I can not claim all the recipes to be my own but I will give credit where credit is due I like to try new recipes and have gotten to the point in my cooking where I can make them my own. Before I was married I lived on coffee and cigarettes but once we said the I dos I was convinced I needed to serve dinner every night and with the addition of a boy who can eat well I do a lot of cooking. My cooking has improved greatly since I first got married I was a by the book recipe cooker. Not a grain of salt that was not listed in the recipe got into my food. My husband who is a fantastic cook-when I can get him to cook-pushed me to be a bit more daring and actually taste my food before serving it.
I am not a food snob by any stretch of the imagination I am not above serving fish sticks & fries for dinner and yes I actually like Hamburger Helper.
Always looking for new recipes to try so please feel free to share!