Cauliflower Smash


Want something a little healthier than mashed potatoes? Try cauliflower, I smashed some with my hand blender and tested them, there is such a smoothness and difference in the taste that any cauliflower hating husband or child will never know the difference. I will add pepper, butter and see what happens.


  • 1 large head of cauliflower
  • butter
  • salt and pepper
  • milk(optional)

Loaded option:

  • shredded cheese
  • bacon/bacon bits
  • sour cream instead of milk


Break up the cauliflower head and wash. Place cauliflower in a vegetable steamer or any other kitchen steamer. Cook until tender with a fork as a cooked potato your going to smash.

Season with salt and pepper, add a little butter and blend together with a hand blender, potato smasher or hand mixer, until smooth and looks like mashed potatoes.

Serve warm with extra butter or gravy, or add the loaded ingredients and have a blast.

Test the pickiest of eaters, they’ll never know. Our little secret ;-).

Serves 2-4

Turnip Stew


  • 3 large turnips, peeled and cubed
  • 1 acorn squash, peeled and cubed
  • 2 lbs pork stew meat
  • 1 c. lentils, any flavor
  • garlic powder
  • paprika
  • onion powder
  • course black pepper
  • water
  • 1 can sun dried diced tomatoes


Spray oil a large slow cooker. Peel and cube the turnips, place in bottom of cooker. Place the pork meat on top of turnips. Sprinkle the meat with garlic powder till covered well, same with the paprika and half as much of onion powder. Sprinkle to taste the pepper. Peel and cube the acorn squash and place on top of the meat. Pour on top the lentils. Add water till all is covered well.

Cook on low 5-6 hours. In the last 30 minutes add the tomatoes. Serves 12-15 with corn bread.

Cilantro Black Eyed Peas


  • 1 bag of dried black eyed peas, about a pound or less
  • 1 bunch of cilantro, chopped
  • 1 pound of fresh green beans, trimmed and cut into 1-2 inch pieces
  • 1/4 c. coconut flour
  • water


In a slow cooker, prepare the black eyed peas after rinsing the peas. Place them in the slow cooker and add water to about half way to fill cooker. Making sure that it covers the peas completely. Cook the peas for about 5-6 hours on low.

When the peas get almost at the end of the 5 hour mark, prepare the green beans and cilantro. When it’s been at least 5  hours, add the green beans to cooker  and stir. Add the Cilantro to the top but do not stir, cook for and additional 2-3 hours. just before ready to serve about 10-15 minutes, place the cooker on warm if you have that option or turn heat off, and stir the cilantro in while adding the flour.  Let sit till ready to serve and they will have a creamy sauce and a wonderful flavor. The green beans will still be fresh and crunchy.

Pesto Spaghetti Squash

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  • 1/2 of 1 spaghetti squash
  • fresh shredded parmesan cheese, approx. 1 cup
  • 1 pkg, 5 links of italian sausage
  • 1/2 jar of basil pesto sauce


Pre-heat oven to 350 degrees. Cut the spaghetti squash in half, place meat side down onto a spray oiled baking sheet.  Bake for 20 minutes. Remove from oven and let cool. Scrape the meat of the squash out into a spray oiled 8×8 glass baking dish. Pour the pesto sauce on top and toss squash till the sauce is spread through. Sprinkle the parmesan cheese on to the squash and toss.

While the squash is baking, cook the italian sausage in a pan. Cut the casings off and cook like hamburger till done. Extra seasoning like garlic, onion powder, and cayenne pepper on the sausage is a good idea but not necessary.

Once the sausage is done and the squash is prepared, drain the sausage and place on squash and toss.

Bake again on 350 degrees for 10 minutes to melt the cheese.

Gingerbread Pumpkin Puddin Pie


  • 1 large roll of gingerbread cookie dough
  • 2 sm boxes of Jello Pumpkin Spice pudding mix
  • 1 container of French vanilla whipped topping


Spray a 9 x 13 glass baking dish with spray oil.  Flatten with your hands the roll of gingerbread cookie dough into the bottom and up the sides (a small roll will work if you just want it on the bottom).

Bake on 350 degrees for 15-20 minutes, till you can insert a toothpick in the thickest parts and come out clean. Remove from oven and let cool completely.

When crust is just about cooled enough, mix together pudding as directed on the box for the pudding pie version. This does not require as much milk and will firm up more for cutting.

Add the pudding to the top of the gingerbread and then top with whipped topping.

Chill until ready to serve, at least an hour.

Pierogy with Potato and Cheese



  • 4 and 1/2 c. flour
  • 1 tsp salt
  • 2-3 tbsp melted butter
  • 2 eggs
  • 1 egg yolk
  • 2 tbsp oil
  • 1 lg. can evaporated milk, 12 oz.
  • 1 tbsp lemon juice


  • 6-10 medium red/white potatoes, peeled
  • butter
  • 1-2 c. shredded cheese
  • onion powder to taste
  • salt and pepper to taste
  • 1 sm. can evaporated milk, 5 oz.


In a large pot boil potatoes till tender with a fork.  Mash with butter and milk to form mashed potatoes, add the shredded cheese and season with onion powder and salt/pepper. Set aside to cool.

While the potatoes cook; In a large bowl whisk together eggs, egg yolk, milk, lemon juice, oil and butter. Whisk till well blended, next add the flour and salt and stir till dough forms and becomes a ball. Add additional flour if needed to remove wetness. Set aside covered with a towel for 15-20 minutes.

Take a piece of the dough out and roll out with a rolling pin on a floured surface, flipping to evenly flour and keep from sticking. Take a large cookie cutter or cup/glass about 4 inches and cut out circles approximately 1/8 inch thick. Not too thin to tear but not too thick.

Spoon a tablespoon of the mashed potatoes into the center and fold over, mash the edges together, moisten with a little water if the edges do not want to stick. Place on a floured cookie sheet or a container that is floured with floured wax paper between the layers. Freeze.

When frozen, then prepare a skillet with light oil on medium heat. Add the pierogy in 1 layer to the hot pan and cook about 6 minutes per side or till golden brown.

Enjoy as is or sour cream can be used as a common dipping sauce.

Watermelon Jicama Salad


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  • 1 watermelon
  • 1-2 jicama fruit
  • 1 cantaloupe

Split the watermelon in half. Use a melon baller and scoop out the watermelon from one half into a large bowl.

Slice the cantaloupe in half and do the same with the melon baller.

Peel and slice the jicama into small pieces.

Once the watermelon is empty then re-add the balls of each and the jicama evenly to mix together. Cover with plastic wrap and refrigerated till needed.

Serve cold. The jicama will absorb some of the melons flavor and blend nicely.

Baked Jicama Fries


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  • 1-2 jicama fruits
  • 1-2 Knorr chipotle season cubes
  • 1 tsp garlic powder
  • black pepper, optional

Peel and slice the jicama into strips or bite size pieces. Place in a bowl and toss with the all the seasonings. Place on a spray oiled baking sheet and bake on 350 degrees for 20 minutes. You can do an extra 5 minutes on broil to give extra outside crisp.

Serve warm. The nice thing about jicama is that it is still crunchy after baking not like potatoes that can get soggy.

Turnip and Carrot Mash

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  • 3 turnips, peeled and cut in medium chunks
  • 1 small bag of carrots, cut in very small pieces
  • 3 Knorr chipotle cubes
  • 1 stick butter
  • 1 sm can evaporated milk, 5 oz.
  • 1 tbsp onion powder
  • 1 tsp course ground pepper
  • 1 can Hatch diced tomato and green chili(drained well)
  • (optional) 1 pkg fresh mushrooms, sauted

In a large pot, boil the carrots and turnips until the carrots are soft enough to mash.

Drain well and add all other ingredients, except mushroom.  Mash with a potato masher or hand mixer, till mashed liked mashed potatoes.  Stir in mushrooms and serve.