Recipe of the Month – Strawberries Romanoff

When I go to La Madeleine Country French Cafe for breakfast, I love to get the Crepes Romanoff which features their wonderful Strawberries Romanoff. Recently, I found this recipe online for Strawberries Romanoff that tastes just as delicious.


1/2 cup sour cream

3 T. brown sugar

1 T. brandy or vanilla

1/2 cup heavy cream

3 T. sugar

4 cups fresh strawberries


Mix sour cream, brown sugar and brandy in a bowl.

In a separate bowl, whip cream until it starts to thicken. Add sugar and whip until thick. Fold cream into sour cream mixture and blend well.

Serve with fresh strawberries.


Recipe of the Month – Individual Mexican Meatloaves

This recipe comes for an old microwave cookbook. It is a nice twist on meatloaf. I like that they are cooked in individual casserole dishes. And because it is cooked in the microwave it is ready in less than 10 minutes.





1/2 cup chopped green peppers

1/2 cup chopped onions

1 lb lean ground beef

1 pkg. taco seasoning mix

1/2 cup chopped tomato

1 egg

1/2 cup finely crumbled Nacho cheese chips (or tortilla chips)

1 can kidney beans, drained

4 corn tortillas

1/2 cup grated Cheddar Cheese, divided

chopped lettuce, tomato and salsa for the top


In a mixing bowl, combine green pepper, onions, ground beef, taco seasoning, chopped tomato, egg, crumbled chips and kidney beans. Set mixture aside.

To fit tortillas into individual casseroles, cut four 2-inch slashes in edge of tortillas. Shape tortillas by overlapping cut edges; place in 4 individual 12-oz. casseroles. Press one-fourth of meat mixture in each. Cover with wax paper. Microwave on high for 7 minutes or until filling is firm to the touch. (I find that if you don’t use very lean meat you will need to drain the grease from each one.)

Top each casserole with 1/4 of the grated cheese. Let stand for 3 minutes or until cheese melts. Top with chopped tomatoes, lettuce & salsa.

If you like meatloaf, you also might give New Mexican meatloaf a try.

My Husband’s Top 10 Favorite Recipes

The first week of the new year often brings the “Top _____ of 2017” posts. I already did one on my Top 10 Parenting posts, and tomorrow I will be doing the Top 10 Writing/Publishing posts. Instead of doing the top 10 recipes from 2017 I thought I would recap the recipes that are my husband’s favorite.

1.) Green Chili Chicken Enchiladas (shown above)

2.) Bean Chapula

3.) Posole

4.) Beef Enchilada Casserole 

5.) Creamy Potato Sticks

6.) Tex-Mex Chicken and Rice Skillet

7.) Oreo Pie

8.) Italian Flank Steak

9.) White Lightning Chili

10.) Beef Stroganoff

Recipe of the Month – French Apple Pie

If you are looking for an apple pie recipe for this holiday season, give this one a try. I don’t know where I got this recipe but it is a good one with a couple of twists on the crust. Instead of a rolled traditional crust, this pie features a pat-in-the-pan cookie nut crust. However, the recipe for the crust as written always produces way more crust than needed.


Pat in the Nut Cookie Crust


1/2 cup margarine, softened

1/2 cup firmly packed brown sugar

1 1/4 cup flour

1/2 cup chopped walnuts

1/2 t. vanilla

1/4 t. salt

1/4 t. baking soda


Mix margarine and brown sugar. Stir in remaining ingredients until crumbly. Press against bottom and side of 9″ pie plate.

French Apple Pie Filling & Topping


4-5 large tart apples, pared and thinly sliced

1/3 cup granulated sugar

2 T. flour

1/2 t. cinnamon


1/2 cup flour

1/4 cup firmly packed brown sugar

1/2 t. cinnamon

1/4 cup firm margarine


Prepare crust (above). Heat oven to 425 degrees. Mix apples, granulated sugar, 2 T. flour and 1/2 t. cinnamon. Turn into crust. For topping, mix 1/2 cup flour, brown sugar, and 1/2 t. cinnamon. Cut in margarine until crumbly. Sprinkle over apples. Cover edges with aluminum foil. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake apples until tender, about 25 to 35 minutes. Cool slightly before serving. Cover and refrigerate any remaining pie.

Recipe of the Month – Tailgate Coleslaw

Recently my husband and I had some delicious BBQ Pork from our grocery store. This is the coleslaw I served with it which is also delicious! I know there are tons of coleslaw recipes out there, and this one may not be anything radical, but I like the tangy flavor and that the cabbage isn’t dripping/swimming with the dressing. I got this recipe out of a cookbook called The Cat who Cookbook that features recipes based on the book series by Lillian Jackson Braun.


4 cups shredded cabbage (I buy the pre-shredded packages that include carrots)

1/4 cup finely chopped onion

2/3 cup mayonnaise

3 T. Sugar

2 T. cider vinegar

pepper to taste

1/2 t. celery salt


Combine cabbage and onion. In a separate bowl, stir together maynnaise, sugar, vinegar, peper and celery salt. Pour over cabbage mixture. Mix well.

Serves 4-6.

Great with Slow Cooker Pulled Pork.

Recipe of the Month – Cajun Pork Chops

I got this recipe from my mom. She and my father both really like it. I didn’t have a chance to try it yet but will soon. You can adjust how spicy you make it, and it is great served with coleslaw.



 1 T. paprika

½ t. ground cumin

½ t. sage

½ t. black pepper

½ t. garlic powder

½ t. cayenne pepper

½ T. butter

½ T. oil

4 boneless center cut pork chops, about ½ inch thick


Combine first six ingredients on a plate. Coat chops on both sides.

Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook for 8-9 minutes, turning one halfway through cooking time.

Serves 4.

 HINT: Some may find this spicy, so adjust to your taste.

Recipe of the Month – New Mexican Meatloaf

I am sure many of you already have a favorite meatloaf recipe but if you are looking to try something new, this recipe is great. I got it out of an old recipe book. I love the salsa topping. So good.



Ingredients for Meatloaf

1/4 cup chopped onion

1/4 cup chopped green pepper

1 clove garlic, minced

3/4 lb ground beef

3/4 lb ground pork sausage

1/2 cup dry bread crumbs

1/2 cup tomato juice

2 eggs

Ingredients for Topping

3 T. Salsa

1 T. packed brown sugar

1/2 t. prepared mustard


Preheat oven to 350 degrees. Mix all meatloaf ingredients in a bowl. Shape into an 8 x 4-inch loaf pan. Set aside. In a small dish, blend all the topping ingredients. Spoon evenly over the top of loaf. Bake for 1 hour to 1 hour 10 minutes. Let stand for 10 minutes.

Serves 4 to 6