Recipes, Menus & Blog
🎶Some say toe-may-toe............ some say toe-ma-toe🎶 Cabernet Tomatoes are both sweet and juicy, I am hooked on their unique flavor! The tomatoes I purchased were grown in a greenhouse in British Columbia, Canada. You would never have known the difference from those...
Smoked Sausage with Honey Mustard Glaze serves 8 hungry people! This glaze is ready in 5 minutes and the sausage cooks on the grill in about 10 minutes, which makes this a great main dish for a weeknight meal! 3 - 14 ounce packages Eckrich skinless smoked sausage...
Many of you will be taking some wonderful vacations this summer and will be contemplating what to do with what is left in your fridge and pantry. With summer vacation right around the corner, you will all be stuck with some extras in your fridge and pantry when it's...
Cookin' With A Terry Twist has Six Awesome Ways to Make Your Memorial Holiday Menus Livelier, Tastier & Fun! Warning - You Just Might Want to Make These Dishes Every Weekend All Summer Long! PLUS BONUS - TWISTY TIP TO MAKE THE JUICIEST BURGERS IN TOWN! (Scroll...
How to Make a Juicy Burger In this blog post, we will discuss How to Make a Juicy Burger! Do you like juicy burgers? Do you know How to Make a Juicy Burger? Here is a little secret I will share with you. Now don't tell EVERYBODY, they will think you are a...
For quite some time I have been searching for the perfect, healthy, muffin recipe to enjoy for breakfast. I love a bowl of oatmeal for breakfast. BUT, I prefer a delicious muffin that has all the goodness of that oatmeal and is super convenient to have on hand. I’ve tried the crockpot oatmeal and every recipe there is to make it. It’s edible, but only that.There is just nothing to compare to a dense, moist, slightly sweet muffin filled with nutritious ingredients, is portable, and can be frozen. Yes there is a bit of sugar in this recipe; you could cut the amount in half if you like. But there is also shredded carrots, walnuts, blueberries, peaches, and oat bran. Loads of fiber and vitamins in this little package just waiting for you to enjoy with that cup of java, tea or glass of milk. Sounds like a good start to the day to me!
- 2 T vegetable oil
- 2 large eggs
- ½ cup plain yogurt or sour cream
- ½ cup shredded carrots or zucchini
- ½ cup fresh or canned peaches, diced
- If using canned peaches, drain well
- ½ cup dark or light brown sugar
- 1 cup Bob's Red Mill gluten free © oat bran
- 1 cup Gold Medal © unbleached, all purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup blueberries, fresh or frozen
- **Twisty Tip** It's OK if the blueberries are still frozen, just stir in GENTLY!
- ½ cup Diamond © walnuts, almonds or pecans, chopped
- Preheat oven to 400 degrees. Line muffin tins with paper liners.
- In a medium bowl, beat eggs. Add oil and yogurt or sour cream and mix well. Stir in shredded carrots and peaches.
- In a large bowl mix brown sugar, oat bran, flour, baking powder, baking soda, and salt. Stir in walnuts.
- Add liquid mixture and mix until ingredients are combined.
- GENTLY stir in blueberries.
- Fill muffin tins ⅔ full.
- Bake for 15 - 17 minutes until golden brown.
If they don’t get eaten immediately, (and they might!),they freeze very well. I was totally inspired to make these muffins by the beautiful South Carolina peaches I purchased at Eastern Market last Saturday!
|Amount Per Serving|
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cookin' with a Terry Twist
This is a great family activity, kids of all ages love to make and eat pancakes for breakfast or dinner!
SAFETY TIP: When your kids are getting ready to flip pancakes, have them keep the hand they are not using to flip behind their back, so they don’t accidentally touch the hot pan with that hand. I developed this safety measure for the grandchildren who wanted to "touch" the pancake to "help" it flip!
- 1 egg
- 1 cup all purpose flour
- ¾ cup milk
- 1 T sugar
- 2 T vegetable oil
- 3 tsp baking powder
- ½ tsp salt
- ½ tsp vanilla
- ½ tsp white vinegar (WHAT? Tip-this makes your pancakes fluffy!)
- Beat egg with rotary hand beater or whisk until fluffy. Beat in remaining ingredients until smooth, but don’t overmix.
- Remember the Mise En Place Twisty Tip? Check it out - Mise En Place Good time for this, so you don’t forget or double any of the ingredients by mistake! Especially if you are making this with kids, you WILL get a bit distracted!
- I like to let the batter rest for about 15-30 minutes, then stir once more around the bowl.
- Preheat griddle, grease if necessary. Check out the Twisty Tip - “How do I know if my pan is hot enough” ?
- When pan is hot, pour about 3 T of batter onto griddle. Space pancakes an inch or so apart on griddle.
- Cook pancakes until puffed and dry around the edges, and the bubbles subside.
- Flip pancakes and cook until the other side is golden brown.
- Makes 9 - 4” pancakes; let’s face it, you better make a double batch!
Options - Have some fun - Plop (gently stir), a half cup blueberries, diced apples, diced bananas, or chocolate chips in the pancakes. Make your own blueberry or strawberry syrup. Top with butter and warm maple syrup. Serve with sausage, bacon or ham & a nice fruit salad. Leftover pancakes can be reheated in the microwave or frozen for up to 2 months. Twisty Tip - Place wax paper "squares" in between pancakes to keep them from sticking.
Bacon Deviled Eggs are so decadent you will want to make a double batch and store them in this awesome container! <br />
Warning, warning, these Bacon Deviled Eggs are rich, creamy and decadent! They will become your favorite deviled egg to serve on that special occasion or dinner party!
- 6 hard boiled eggs
- 1.5 ounces softened cream cheese
- ¼ cup sour cream
- 1 tsp capers, chopped
- 1 tsp fresh parsley, finely chopped
- 5 slices bacon, cooked crisp and diced fine
- Remove shells from hard boiled eggs. Cut eggs in half lengthwise. Remove yolks.
- Place yolks in bowl, mash with fork.
- In separate bowl beat cream cheese until fluffy, add in mashed egg yolks, sour cream, capers and bacon, and mix well. Can also be blended in a food processor.
- Fill egg whites with mixture, cover and chill overnight.
What a versatile side dish! This dish goes well with fish, pork, steaks, burgers and dogs! If you have time for it to meld flavors in the refrigerator for 2-3 hours, it is all the better! It is also good made a day ahead of time. Goes great with anything you throw on...
I absolutely love my Rachel Ray cookware and use it almost every day! - Terry
This dish remains to be one of my friends and husband’s favorites! It’s just good old comfort food, like Mom used to make. I can remember when I was young (and ground beef was super cheap!), this was a go to dish for it’s simplicity, low cost and would feed the entire family for under 5 bucks. How times have changed!!
- 1 pound ground meat (OR none at all for Vegetarian Version)
- Can use Ground beef (sirloin, round or chuck), Ground Venison, or Ground Turkey
- 1 T. canola oil
- 1 large yellow onion, peeled and cut into eighths
- 1 large green pepper, seeded and cut in 1 inch pieces
- 1 clove garlic, minced
- 1-28 oz. can chopped, canned tomatoes
- 1 cup beef or vegetable stock, or 1 beef or vegetable bouillon cube dissolved in 1 cup hot water
- ½ cup vegetable (V-8) or tomato juice
- 1 tsp.Worcestershire sauce
- ½ tsp oregano
- ½ tsp paprika
- ⅛ tsp black pepper
- ½ tsp sugar (optional)
- 12 ounces egg noodles or elbow macaroni
- In skillet brown whatever meat you are using until no pink remains. Skip this step if you are making the vegetarian version. Drain and keep warm.
- In same skillet, over medium high heat, add 1 T. canola oil, add onion and green pepper, stir often and cook until almost done. This will take about 15 minutes. Add garlic and stir once, then add tomatoes, stock, V-8 juice, Worcestershire sauce, oregano, paprika pepper and sugar, if using. Bring to a boil, reduce heat and simmer, uncovered, for 10 or 15 minutes. Add ground meat back to skillet and cook for another 10 minutes. In the meantime cook noodles or macaroni in stock pot according to package directions.
- Serve goulash over hot egg noodles or macaroni. Optional - start out with a nice salad, bread, garlic bread, or bread sticks, or a side of sauteed zucchini.