Recipe of the Month – Beef Fajitas

This one is a family favorite. We have it at least once a month. The recipe for a meat marinade comes from an old set of microwave cookbooks. It is quick and tasty. While the recipe has the meat grilled and the peppers and onions done in the microwave, I cook them all in a skillet on the stove.



1/4 cup vegetable oil

1/4 cup lime juice (I use lemon)

2 T. soy sauce

1/4 t. ground cumin

1/4 t. black pepper

1/8 t. crushed red pepper flakes

2-lb. beef flank steak, about 1 inch thick

12 flour tortillas

1 medium green pepper, cut into thin strips

1 medium red pepper, cut into thin strips

1 medium red onion, thinly sliced and separated into rings

1 large clove garlic, cut into slivers

1 T. vegetable oil

Salsa (if desired)


Up to 2 hours before, combine first 6 ingredients in a 12 x 8 inch baking dish. Mix well. Add steak, turn to coat. Cover with plastic wrap and chill, turning steak over occasionally. Remove steak from marinade and discard marinade. Place steak under conventional broiler 5 inches from heat or place on grill over medium heat. Broil or grill 18 to 20 minutes or until desired doneness, turning once. Slice steak into 1/4-inch strips. (Alternatively, you can cut the meat into strips before marinading and then stir-fry in a skillet with the onions, garlic and peppers.)

For the sauteed peppers and onions, combine peppers, onions, garlic and 1 T. vegetable oil in a 2-quart casserole. Cover with wax paper and microwave on high for 5 to 7 minutes or until the peppers are tender-crisp, stirring once or twice.

Serve meat and peppers on warmed tortillas. Garnish with salsa, if desired.

Serves 6

Love fajitas – try this chicken fajita recipe.

Recipe of the Month – Wookiee Cookies

Monday was Star Wars Day. (May the Fourth be with You) This inspired me to pull out The Star Wars Cookbook for this month’s recipe. The cookbook is geared toward young Rebels who want to whip up a Star Wars themed meal or dessert. I like cookies to I thought I’d share Wookiee Cookies which basically are chocolate chip cookies.


2 1/4 cups flour

1 t. baking soda

1 t. salt

1 t. ground cinnamon

1 cup unsalted butter, at room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 t. vanilla extract

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips


Preheat oven to 375 degrees.

Place flour, baking soda, salt, and cinnamon in a mixing bowl. Stir.

Put butter, brown sugar, and granulated sugar in another mixing bowl. Using an electric mixer, beat together until creamy, about 3 minutes. Beat in eggs and vanilla extract. Add in the flour mixture and stir with a spoon until well blended. Stir in chocolate chips.

Scoop rounded tablespoon of dough onto a baking sheet, leaving 1 inch between each scoop. Bake until golden brown about 10 minutes.

Makes about 3 dozen cookies

Recipe of the Month – Pecan Pie Cheesecake

I love cheesecake and pecans (not so much pecan pie), but this combination looks like a winner. I will admit I have not had a chance to try this recipe yet, but it certainly on my to-try list.




  • 2 cups graham cracker crumbs
  • ⅓ cup butter, melted
  • 16 oz cream cheese, at room temperature
  • ¾ cup sugar
  • ¼ cup milk
  • ½ cup sour cream
  • 2 tablespoons flour
  • 3 teaspoons bourbon whiskey (or Vanilla extract), divided
  • 2 eggs
  • 1 cup dark brown sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 4 egg yolks
  • ⅔ cup maple syrup, or dark corn syrup
  • ½ cup cream, warm to the touch
  • 4 tablespoons butter, cold
  • 2 cups roasted pecan, chopped


Preheat oven to 325°F.

In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine. Pour the mixture into a 9-inch spring-form pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.

In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated. Add in the sour cream, flour, 2 teaspoons of the bourbon (or vanilla), and the two eggs and gently continue to mix until the cream cheese filling is smooth.

Pour the mixture into the spring-form pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.

While the cheesecake is cooking, prepare the stove-top pecan pie filling. In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.

Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth. Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.

Stir in the cold butter and the final teaspoon of bourbon (or vanilla extract) and whisk until fully emulsified. The pudding-like mixture should be around room temperature.

Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.

Let the cheesecake chill in the refrigerator until completely set. Slice and serve cold or at room temperature.

Yields: 12 servings

Like cheesecake, try these other recipes – Oreo Cheesecake or Pumpkin Cheesecake

Recipe of the Month – Walkabout Onion Soup

For our holiday faculty appreciation lunch at the middle school, we did soups and a salad bar. One of the soups was a copycat of Outback Steakhouse’s Walkabout Onion Soup (which sadly is no longer on their menu.) It was so yummy, I had to feature it on my blog. Now the lady who made our soups didn’t give me the recipe but said it was easy to find online and had Velveeta cheese in it. However, I found two different recipes – one with Velveeta and one without. So you don’t want to use Velveeta, check out the other version here. When I have time, I’ll have to compare the two.


2 cups yellow sweet onions, thinly sliced

2 T. butter

1 15 oz can of chicken broth

1/4 t. salt

1/4 t. pepper

2 chicken bouillon cubes

1/4 cup Velveeta cheese, cubes diced and compressed in measuring cup

1 1/2 cups white sauce (recipe below)


In 2 quart saucepan, melt 3 T. butter and saute onions until soft and clear but not brown. Add chicken broth, chicken bouillon, salt and pepper. Stir. Add white sauce and Velveeta cheese. Simmer on medium low heat, stirring constantly until well blended and cheese melts. Simmer on low for 30 to 45 minutes.

White Sauce 

3 T. butter

3 T. flour

1/4 t. salt

1 1/2 cup milk

In 1 quart saucepan, melt butter. Add flour. Cook on medium heat until flour turns thick and pulls away from sides of pan. Pour milk into pan, a little at a time, stirring constantly. Add salt. Cook until mixture thickens like a thick pudding, stirring constantly to avoid lumps. Remove from heat until ready to use in soup.

Serves 4

If you are looking for other soup recipes, check out Zuppa Toscana or Loaded Baked Potato.

Recipe of the Month – Snow Flake Cocoa

I love white chocolate so when I saw this recipe from, I had to try it. Yummy! It reminds me of the white chocolate cocoa that I use to buy at the Spurs Basketball games. It is great for a cold night. And you can replace the white chocolate chips with other flavor chips. This makes 10 servings in a crock pot so this is great for a gathering.


2 cups whipping cream

6 cups milk

1 t. vanilla

1 12-oz package of white chocolate chips


Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.

Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

Serves 10 (433 calories per serving)