I think Pioneer Woman is amazing, and her food speaks to me.  Her Buffalo Chicken Salad looks like nectar of the Gods, and I just had to direct you to her site so you can see for yourself.  She makes bleu cheese dressing with ranch dressing and throws in bleu cheese crumbles, how easy is that!   The woman is amazing!  Seriously!

Here's her link, check out her recipe.  I snagged her picture from her site, have to give her credit for that, too.  

Another winner from this talented lady and mother.  I'm such a fan!  ~ jan

Access her recipe here...

Picture Source:  Pioneer Woman 

This isn't my recipe to give, it comes from a great site called Cooking Classy.  I snagged her pictures, and I'm linking to her blog so you can see how amazing these really are.  Creative people absolutely fascinate me.

Good job with this one Cooking Classy.  Here's the link...

Moist, decadent, delicious brownies made with simple ingredients you have in your pantry.  These seriously are the best butterscotch brownies you will ever eat!  My daughter-in-law, Lindsay is a huge fan, this has been her signature recipe for a few years now.  They really are wonderful and so easy to make.  The recipe comes from a cookbook, POTLUCK AT MIDNIGHT FARM: Celebrating Food, Family, and Friends on Martha's Vineyard

 ~ Jan

INGREDIENTS

DIRECTIONS

Adding a tablespoon of butter to your morning coffee keeps you full until lunch.  I know, it's strange, but it really does work.  It's a low carb trick that would work for anyone.

Just melt your butter, pour in your coffee and whisk to combine and make it a bit foamy.  It's absolutely yummy, a little cream makes it even better!

This is so tender it falls off the bone.  I've been making this recipe for years, and all of a sudden it's popping up everywhere online.  It's so simple, and you can season it the way you want to make it your own recipe.  Back in the day we used to call it "sticky chicken" because its so tender.

You just take a whole chicken, season it, put it in a Reynolds Cooking Bag, (the kind you put a turkey in at thanksgiving, but a smaller size for a chicken, or just use the big turkey bag if you can't find a small one) twist it shut with a twisty and put it in the crockpot, no liquid, nothing, don't worry it won't burn.  Cook it on low for 8-10  hours, or high 6 hours and the chicken literally falls off the bone.

I lift the bag out of the crock, snip the end and drain the chicken stock to use later.

This is a win-win recipe, you will love it!  Pinky swear you will.

Variations:

Season it with fresh herbs, stuff it with lemons, apple, oranges, any kind of fruit you want.  Sprinkle ranch dressing on it, or taco seasoning, the possibilities are endless.  I like it with just salt and pepper myself.

You will never make more tender chicken than this.

Enjoy!!! ~ Jan

I read in People Magazine that Heather Lockler's favorite cake is Mastro's Steakhouse Butter Cake.  She buys two at a time, one for herself and one for everybody else.  So, of course I was intrigued and it was easy to find the recipe.  It always has rave reviews, I'm thinking this is a "must try."

Makes 4 cakes

Cake Batter
2 cups (4 sticks) unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 1/4 cups granulated sugar
2 large eggs, room temperature
1/2 teaspoon fine sea salt
1 1/2 cups all-purpose flour
1 1/2 teaspoons vanilla extract

Cream Cheese Layer

4 ounces cream cheese, room temperature
1 egg, room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract

Preheat oven to 325.

Spray 4 mini springform pans with baking spray. You can also use oversized Ramekins or a mini soufflé pan.

Prepare the cake batter

In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add eggs one at a time and beat on low for 20 seconds after each addition. Whisk flour and salt, then add to creamed mixture. Beat on low until just incorporated, making sure not to over beat.

Prepare the cream cheese layer

In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract.

Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. Bake for 60 – 75 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes.

Cake can be made a day ahead. When ready to serve microwave until hot approx 1 minute on 80% power then with a kitchen blow torch brûlée the top and sides of the cake to caramelize the sugar crystals.

To serve this cake a la “Mastro’s”, top with a generous scoop of vanilla ice cream, top with strawberries and top with a sprig of fresh mint.

Pioneer Woman was giving these away on her blog today, which of course winning one is about as probable as winning the lottery, so I just hopped over to Amazon to check them out.

Well, they aren't cheap folks, but they are wonderful.  But they will also be sold out faster than a New York Minute since Ree featured them on her site.

Here's the link in case you want to salivate along with me.

~ Jan

I love tuna stuffed tomatoes, it's my go to summer lunch.  I've always laboriously cut the tomato into petals, scooped the tuna inside, a great presentation, but a bit of a pain in the patootie to eat.

But with age comes wisdom, and today when I  made my tuna salad, I precut the tomato into small bits, and it was so much easier.

My recipe is simple - 

a pouch of albacore tuna
diced scallions
diced celery
dill weed
celery salt
mustard seed
a scoop of Hellman's Mayo

And today for a change I added some shredded lettuce.  Lunch in a bowl. Works for me ;o)