SANDRA'S ARTISTRY ALASKA [retail online store items for purchase]



A family favorite dessert that 's divine to  partake
any time of the day...

Yields: 12 Rolls
Prep: 30 min. + rising
Bake: Appx. 25 mins.



2-1/2 teaspoons rapid rise yeast
1 cup warm 2% milk

--Additional dough ingredients:
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs, beaten
1/2 teaspoon table salt
4 to 4-1/2 cups all-purpose flour


1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/3 cup unsalted butter, room temperature
--1/2 cup raisins and/or chopped pecans (optional)


1/4 cup unsalted butter, softened
3 oz. cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon table salt
1-1/2 cups confectioners' sugar, sifted


Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.

To the stand mixer with the yeast mixture, add the sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook. Turn speed to medium to knead dough in stand mixture for 7 minutes.

Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)

In another bowl, mix butter brown sugar and cinnamon; set aside.

Punch down dough, let rest 10 minutes. Roll dough out on a lightly floured surface into an 21" x 16 rectangle. (If dough gets difficult to roll out, let rest an additional 10 minutes, then continue rolling into the proper rectangle size.) Spread the brown sugar filling mixture to within 1/2 in. of edges, then top with raisins and/or pecans, if using. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13" long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13x9" baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)

For frosting, using a hand mixer and a medium bowl; beat butter, cream cheese, vanilla and salt until blended; gradually beat in the sifted confectioners’ sugar until smooth, cover; set aside.

When rolls in baking dish have risen. Preheat oven to 350°.

Bake, uncovered, until golden brown, about 25 minutes, turning dish half way through baking.

Cool rolls in baking dish on a wire rack for 10 minutes.  While warm, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish on a wire rack, until frosting has fully set. ~ Enjoy!


To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.


A quick and easy lunch or dinner.

Also, it's a perfect take-along dish if you wish to double or triple the recipe
for functions ~ keep warm in a slow cooker though and serve as sliders!
Servings: (4)

Prep: 10 Mins.
Cook: 15 to 20 Mins.


1 lb extra-lean ground moose (or venison, or beef)
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/2 cup diced celery
1/4 cup diced yellow onion
1/4 cup diced red bell pepper
1 (8oz-can) tomato sauce
1⁄4 cup ketchup
2 tablespoons spicy barbecue sauce (I use Stubb's Spicy)
1 tablespoon light brown sugar
1 teaspoon dry mustard
Freshly ground pepper, to taste
1 teaspoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar


In a large non-stick skillet over medium-high heat, brown ground meat, celery, bell pepper and onion.

Stir in remaining ingredients, reduce heat to low, cover and simmer 15-20 minutes, stirring occasionally.

Serve open-face style over toasted buns with a side of prepared Sandra's potato salad or coleslaw. ~ Enjoy!

Tip: I toast my buns in my toaster set on the 'bagel setting,' or feel free to do so in the oven under the broiler.


An easy recipe that takes only six ingredients and no baking.

It's my makeover from a popular early 1970's dessert
that is ever so scrumptious and decadent as well...

Servings: 12

Prep: 10 Mins.
Chill: A minimum of 2 hours


1 prepared angel food cake (either store-bought or homemade)
4 tablespoons unsweetened cocoa powder
1 cup confectioners' sugar
2 (8-oz tubs) cool whip
1 teaspoon vanilla extract
6 full size Heath bars, finely crushed (by pulsing in a food processor)
--Extra unsweetened cocoa powder for dusting top of frosted cake


Cut the angel food cake horizontally into three even layers using a serrated knife.

Sift, using a sieve, the cocoa powder and confectioners' sugar into a large bowl. Add the cool whip and vanilla extract. Whisk to combine. Using a spatula, gently fold in the finely crushed heath bars.

Spread the frosting in between the layers, around the sides (including inside the center tunnel area), and on top of the cake. As a finishing touch, dust the top of cake using a fine-mesh sieve.

Chill at least 2 hours before serving.  Store any leftover cake in the refrigerator. ~ Enjoy!


The most amazing buttery and flavorful cookies
so you might consider preparing a double batch,
as they're usually gone in a flash...

Yield: (4 dozen)
Prep: 10 Mins.
Chill: 20 Mins.
Bake: 12-14 Mins.


Cream wet:
1 cup (2 cubes) unsalted butter, room temperature
1/2 cup confectioners' sugar (no need to sift)
1 teaspoon vanilla extract

Sift dry:
2-1/4 cups flour
1 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
1/4 teaspoon salt (omit if using salted butter)

3/4 cup pecans, finely chopped (I did so using my mini-food processor)

Coating mixture:
1/2 cup granulated sugar
1 teaspoon ground cinnamon


In a stand mixer with the paddle attachment, add the creaming ingredients and mix just until combined. Take care to not over mix.

Add the sifted dry ingredients, and again mix just until combined. The dough will be rather dense.

Add the finely chopped pecans, and pulse mixer to incorporate.

Pour the dough out onto a 16" piece of plastic wrap or parchment paper, then roll up into a 12"-long log. Twist ends of wrap to enclose, and place log of dough in freezer to chill for 20 minutes.

Meanwhile, preheat oven to 400F. Set aside parchment-lined baking sheets (or use silpat liners).

Mix the coating ingredients of sugar and cinnamon together in a small bowl; set aside.

Remove chilled log of dough from freezer, cut in half crosswise; cut each half into 6 sections forming 12 discs, then cut each disc into quarters (this will yield 48 pieces). Working quickly, form all pieces into balls (all should end up being 1" in diameter).

Roll cookie balls in the cinnamon-sugar coating mixture. Place balls on a baking sheet about 1" apart and press down slightly; bake each batch for 12 to 14 minutes.  While hot, carefully roll cookies a final time in the cinnamon-sugar coating mixture, and place to cool completely on a wire rack.   Store cookies in an airtight container. ~ Enjoy!


A newly created incredible cookie that's a synch to prepare and is now my husband's favorite.

What a great method in which to use the ever-infamous ripe bananas,
especially when you have a 'banana lover' in house like my hubby is
so we always have a never-ending supply!

Yields: Appx. 4 doz.
Prep: 20 Mins.
Bake: 14 to 16 Mins.


3/4 cup shortening (I use Crisco), room temp
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 medium-size ripe bananas, fully mashed (1 cup mashed)
1 teaspoon bourbon-vanilla extract (or regular)

Dry (sift):
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder (or regular)
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg

1-3/4 cups quick cooking oatmeal
1/2 cup craisins (or raisins), chopped to your desired fineness


Preheat oven to 350F. Place aside a baking sheet topped with a silpat liner or parchment paper.

In the bowl of a stand mixer with the paddle attachment, cream together shortening and both sugars; beating until light and airy.  Add the egg, mashed bananas and bourbon-vanilla/regular; mix to combine.

Place a sieve over the mixing bowl; add the flour, baking soda and powder, salt, cinnamon and nutmeg.  Sift over wet ingredients. Turn on mixer to #3 just until all ingredients are combined (do not over mix).

Add the oatmeal and raisins; turn on mixer just to incorporate.  Scrape bowl using a spatula to ensure all ingredients are fully combined.  Cover bowl with plastic wrap and let cookie dough rest 15 minutes.

Use a mini-scoop (2-teaspoon measure) to drop cookie dough mounds onto prepared baking sheet. Bake for 14-16 minutes (turning half way), just until edges began to brown.  Cool cookies 1 minute on lined baking sheet, then completely on a wire rack. Store cooled cookies in an airtight container. ~ Enjoy!


This hot buttered rum mix is a tradition that we serve during 
our Thanksgiving and Christmas holiday season. 

This particular mix is delicious with/without the rum 
so everyone can enjoy this warm and comforting drink any time.

Yield: Appx. 1 cup of mix
Prep: 10 Mins.


1 cup packed, dark brown sugar
1/4 cup (1/2 stick) unsalted butter, at room temp
1/4 tsp freshly ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground cloves
Pinch of kosher salt
--Light Rum


Place brown sugar, nutmeg, cinnamon, cloves and salt in a small bowl; blend completely using a smashing-motion. Brown sugar should be completely coated in butter and spices, until it's uniform in color (will take several minutes).

Place unused mix in refrigerator in an air-tight container for up to 1 week.


Preheat an 8 oz. mug by filling it with HOT water, let stand a few minutes, then drain.

To the warmed (empty) mug, add 1/2 heaping tablespoon of Hot Butter Rum Mix, 1.5 ounces of Light Rum, then fill mug with boiling water and give the hot beverage a stir to incorporate all ingredients (a froth will form on top).

Sprinkle hot toddy with a kiss of freshly ground nutmeg. Serve immediately. ~ Enjoy!


The absolute best recipe, it's addicting and a great method in which to extend your
Wild Alaskan King Crab experience when its richness overcomes you...
Yield: (Appx. 2-1/2 cups)
Prep: 20 mins.


2 cups prepared cooked, Wild Alaskan King Crab (knuckles and legs), shredded and cut into 1/2" pieces

3/4 cup whipped cream cheese
1/3 cup mayonnaise
1-1/2 teaspoon freshly squeezed lemon juice
1 teaspoon worcestershire
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 teaspoon old bay seasoning
1/2 teaspoon seasoning salt (I used Johnny's)
1/2 teaspoon ground paprika
1/8 teaspoon ground cayenne
1/8 teaspoon freshly ground black pepper

Garnish options:
--Green onion (green parts only), finely sliced

Serving options:
--whole wheat bread slices quartered
--cucumber slices
--celery stocks
--toasted baguette slices


Combine all the above ingredients in a medium bowl, using a dinner fork. Cover and refrigerate for a minimum of 4 hours to allow the flavors to meld. Spoon into a decorative serving bowl, surrounding the bowl with a larger platter spread with your favorite snacking options (a few suggestions are listed above), then top dip with fresh, finely sliced green onions and a light sprinkle of paprika. ~ Enjoy!

SANDRA'S SOUR DOUGH BREAD -- with wheat and herb options

A wonderful texture and tremendous flavor
you're bound to fall in love with...

Yield: 1 loaf
Bake: 35 to 40 Minutes


1/4 cup sour dough starter (straight from frig w/o replenishing)
1 cup AP Flour
1 cup warm water

Mix together all the sponge ingredients in a large glass measure, cover with plastic wrap, and let site a minimum of 12 hours before making sour dough bread.

Sponge you'll prepare 12 hours
prior to making sour dough bread
and will leave at room temperature

Replenish Starter (replenish, cover and let sit out for 12 hrs, then return to frig):
1 cup warm water
1 cup AP flour

Using a wooden spoon and a glass measuring cup, mix together replenish starter ingredients and pour into jar with sour dough starter. Cover and let stand at room temperature 12 hours before refrigerating.

Don't forget to replenish your
starter after removing
a portion for your sponge

Sandra's Sour Dough Starter
Sour Dough Bread dough:
1 teaspoon instant yeast
6 tablespoons warm water
1 tablespoon honey
2-1/3 cups all-purpose (AP) flour
1/2 cup whole wheat flour (or the same AP)
2 teaspoons kosher salt
--Herb Options: 2 tsp (more/less, to taste) finely chopped fresh rosemary 
   or 1 tsp dried (or any other herb you desire)
--2 TB melted butter, for brushing loaf while baking, then afterwards


For the bread, in a stand mixer bowl fitted with a dough hook, dissolve yeast and 1/4 cup warm water, add honey and allow to proof for 5 minutes.

Stir in sponge, add white flour (and whole wheat flour, if using), salt [and herb option(s)]. Turn mixer on #2 to combine and continue mixing until dough comes away from sides of bowl to form ball, adding additional water 1 TB at a time if needed, depending upon surrounding humidity environment. Continue to knead on #2 for 10 minutes.

Place dough on oiled plastic wrap. Clean mixing bowl, then lightly oil (not olive oil) it, place dough ball into bowl and turn over to coat in oil all around. Cover with plastic wrap. Nest bowl on kitchen towels, both underneath and around it.  Let dough rise until doubled for 1-1/2 hours. Punch down, re-cover bowl, and let rise a 2nd time for about 45 minutes, until doubled.

Turn dough out onto a lightly floured surface; knead into a rectangle shape of your loaf pan. Let rest 5 minutes, then place in a sprayed, dark loaf pan, reshaping loaf a bit if need be. Cover with a clean cloth, and allow to rise until doubled, about 30-45 minutes.

Preheat oven to 375 degrees, and place rack in the lower third of oven. Set aside an instant read thermometer.

Bake for 15 minutes, brush with melted butter, then return to oven and continue baking 20-25 minutes longer, or until internal temperature reads 192 degrees. (Note: If using a light or glass loaf pan, cooking times will vary in that it'll take longer to bake and won't brown as nicely.)

Remove from oven and brush final time with melted butter, slide a knife around edges to loosen, then remove from loaf pan to a rack. Cover loaf completely with a kitchen towel and let cool.

Store at room temperature in a lg. Ziploc bag for 2 days or refrigerate/freeze to store longer. ~ Enjoy!

A loaf of
Sour Dough-Rosemary Bread
I started last night (i.e., the sponge)
and finished the actual bread-baking portion this morning


Keep starter on hand to use in preparing sour dough recipes found throughout 
"Sandra's Alaska Recipe" site. 

Starters can be thick or thin but both will work equally well, 
although the amount of flour needed in an actual recipe will vary 
according to consistency of the starter and 
the surrounding humidity of your particular environment...

Yields Approximately 2-1/2 cups
Prep Time 10 minutes


2 cups all-purpose flour
1 envelope Active Dry Yeast or 2-1/4 tsps.
2 cups warm water (100° to 110° degrees)


Combine flour and un-dissolved yeast in large plastic, ceramic or glass bowl (don’t use metal).  Gradually add warm water to flour mixture and beat until smooth.  (Batter may be stiff, but will relax as it ages or when brought back to room temperature after refrigeration.)  Cover with a cloth towel or cheesecloth; let stand in warm place until mixture is bubbly and sour-smelling, about 2 to 4 days. Starter may darken, but if it changes to another color, discard and start over.  

The initial sour dough starter
that is prepared and ready to be transferred to an
airtight container

Transfer to a 2-quart or larger mason jar or plastic container with tight-fitting lid.  Refrigerate until ready to use.

Sour dough starter
that has fully fermented 2-4 days at room temperature,
which is ready to use or to be refrigerated, which will need to be
replenished weekly

To keep starter alive you need to replenish it:  Once a week, stir in equal amounts of all-purpose flour and warm water (100° to 110°F).  (For example, for every 1 cup of starter removed, replenish with 1 cup flour and 1 cup water.)  Beat using a wooden spoon (not metal) until smooth.  Cover with a towel or cheesecloth and let stand in warm place until mixture is bubbly and sour-smelling, for a minimum of 12 hours.  Use immediately or cover tightly and refrigerate until ready to use.

In preparing actual sour dough recipes,
you'll be required to use different amounts of sponge and it's
best to use sour dough starter straight from the refrigerator
(yes, it's prior to replenishing it)... 

A few dynamics of sourdough: 

The less-used your starter is, the more fermented liquid on top, the more sour it's likely to be; i.e., a starter that hasn't been fed for weeks will yield a dough that rises slowly and tastes quite tangy. 

On the other hand, a starter that's fed regularly, i.e., once a week, will yield a less-sour dough tang and one that will rise more quickly.

CLICK the LINK below:


Delicious sides dish that's a 'crowd pleaser' 
when the recipe is doubled,
or for a smaller family (as in recipe shown below) it's just as great too!

After all, you can't go wrong with potatoes and cheese...
(Serves 2 to 4)
Prep: 10 Mins.
Bake: 30 Mins.


1-1/4 cups shredded medium cheddar cheese, divided
1-1/4 cup shredded mozzarella, divided
1 tablespoon unsalted cold butter, divided
1/4 cup low sodium beef broth
2 tablespoons dried minced onion
1 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
10 ozs. (about 2 cups) frozen hash browns (do not thaw) 
~ I make my own freezer hash browns using russet potatoes


Preheat oven to 425 degrees.

Spray, with butter spray, a 6x6" casserole dish and set aside.

In a medium bowl, mix the cheddar and mozzarella cheeses to combine; set aside separately 1/2 cup of cheese mixture for the final topping.

Divide the cold butter in half (2-teaspoon-portions each). Melt half the butter; set both cold and melted butter aside.

To the cheese mixture in the medium bowl, add the reserved melted butter, beef broth, dried minced onion, granulated garlic and black pepper; mix to combine.  Gently fold in frozen hash browns (do not over mix).

Place a large non-stick skillet over medium heat; add the reserved cold butter. Once the butter is melted, gently add the hash brown mixture to the skillet (do not pack down) and heat mixture just until cheese melts, while occasionally stirring very gently (do not break up hash browns), about 3 to 5 minutes.

Pour mixture into prepared casserole dish and top with reserved 1/2 cup of cheese mixture. Bake, uncovered, for 30 minutes, just until the top turns a deep golden brown.

Let casserole stand for 5 minutes before serving. ~ Enjoy!



If you wish to double the recipe, it's easily done by using a larger 8x8" casserole and increasing the baking time (but at the same temperature above) to 50 minutes, which will provide 6 to 8 servings.


A go-to appetizer that is a family favorite
which you are able to use with salmon (as I did here),
or sub the salmon for cooked halibut, dungeness or tanner crab, or minced clams...

--for king crab which is richer here's the link for that recipe

Yield: (1-1/2 cups)
Prep: 10 mins.


1 cup (about 2 fillets) prepared cooked, regular or smoked salmon, flaked (no bones or skin)
--do not use lox--
1/4 cup whipped cream cheese
2 tablespoons mayonnaise
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon worcestershire
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/2 teaspoon old bay seasoning
1/4 teaspoon seasoning salt
1/4 teaspoon ground paprika
Pinch of ground cayenne
Pinch of freshly ground black pepper

Serving options:
--whole wheat bread slices quartered
--cucumber slices
--celery stocks
--toasted baguette slices

Garnish options:
--Green onion (green parts only), finely sliced


Combine all the above ingredients in a small bowl, using a dinner fork. Cover and refrigerate for a minimum of 4 hours to allow the flavors to meld.

Serve with your favorite snacking options (a few suggestions are listed above), then top with finely sliced green onions and a light sprinkle of paprika. ~ Enjoy!


Also great to make halibut, dungeness or tanner crab, or clam dip, simply substitute the 1 cup of cooked salmon for cooked halibut, dungeness or tanner crab, or minced clams, respectively.

If you're lucky to have King's the separate recipe link, as it's richer and requires different ingredient proportions:

SANDRA'S HOMEMADE LIME SHERBET (No-cook--Eggless--Lactose Free)

I've created this recipe for many of  my friends,
a lot of whom are lactose intolerant,
even so, those who do not suffer from this are still able to enjoy
this incredible dessert just the same... 

Yields: (1 qt)
Prep: 10 Mins.
Ice Cream Maker - Churning: 30 Mins.

Chill paddle and ice cream maker in freezer
for a minimum of 2 days (24 hours) beforehand
I simply store my clean maker with its paddle in my freezer at all times,
this way it's ready to use when the whim hits me for frozen delectable desserts...

-- Special Equipment:
            Kitchen Aid (which I use), or another type of ice cream maker (see note above)
            Plastic quart container with lid


2 medium-size limes; zest, plus their juice
1/2 cup granulated sugar
2 cups 2% lactose free milk


In a 4-cup glass measure, add the lime zest and juice and whisk until sugar has fully dissolved (about 3-5 minutes).  Gently whisk in the milk.

Place your fully frozen (important) ice cream maker with paddle insert onto kitchen aid mixer, including its specified attachment.

Pour in the sherbet mixture into the ice cream maker, and lock stand mixer into place. Set at #2 (stir) and let it churn for 30 minutes. You will notice that the sherbet will increase by volume (almost double) as the churning takes place.

Scrape and remove paddle, then spoon sherbet into a quart container, (placing plastic wrap directly on the surface of exposed sorbet to minimize the formation of ice crystals and prevent loss of texture); place lid on container, then freeze for a minimum of 4 hours or up to 6 hours before serving. ~ Enjoy!

The sherbet will store in the freezer for up to 1 month.


A tasty and quick 30-minute meal that is delicious and hearty
on a rainy Alaskan summer day as we've had today...

Servings: (4-6)
Prep: 10 Mins.
Cook: 20 Mins.


1 lb. lean ground venison (moose, caribou, elk, beef, or poultry)
1/2 sweet white onion, diced
1 carrot, scrubbed and finely diced
1 (15-oz. can) tomato sauce
1 (15-oz. can) low-sodium chicken broth
1/4 cup Summer Ale - Alaskan Brewery (save remainder to have with dinner ;)
1 (15-oz. can) Cannellini Beans (I used Bush's), rinsed and drained
1 to 1-1/2 tablespoon(s) chili powder (more or less to your desired spiciness; we use 2 TBs!)
1/2 teaspoon granulated garlic
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

- Shredded sharp cheddar cheese
- Diced white sweet onions (soaked in cold water for 5 mins., then drained-keeps 'em mild yet crispy)
- Fresh tomato, finely diced


Heat a medium-size 4-qt. heavy-bottom saucepan over medium-high heat and brown the ground venison. Add all the remaining ingredients in the order listed. Bring chili to a boil, then reduce to a low simmer, cover, and let cook for 20 minutes, while occasionally stirring.  Serve immediately into individual bowls while topping with the remaining ingredients, as listed. ~ Enjoy!



A nice quick addition I added is fresh crispy french bread (cut into 1" slices on the diagonal and placed on a baking sheet after brushing with melted garlic butter) and baked at 375 degrees for 5 to 7 minutes, depending on your desired crispiness. This I did while the chili was simmering.


I created this recipe after being inspired by several variations that I've had in the past.

Here's my 'Alaska Spin' on this delightful appetizer
You are able to make it to your exact spiciness level versus my medium version ~
simply substitute milder salsa for a lighter dip
or hotter salsa for a dip with more zest...

Yields: 6 to 8 servings
Prep: 15 Mins.
Bake 23-25 Mins.


1 lb extra-lean moose burger
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1 pkg. dry cheesy taco seasoning mix
2 cups medium salsa (from Costco)
1 cup Mexican-blend shredded cheese
1 cup shredded medium cheddar cheese
1 (4 oz. pkg.) cream cheese, cubed at room temperature
--2 green onions (both white and green parts), sliced

Atop dip/mini-biscuits:
1 pkg. Grand Biscuits, quartered and formed into balls
1 tablespoon melted butter
1/2 teaspoon granulated garlic
1 teaspoon dry cilantro


Preheat oven to 350 degrees, while placing rack on lower 2/3'rds of oven, including placing a medium-size pan on the rack (you'll later be placing the cast iron skillet on this to catch potential drips).

Heat a seasoned, 10" medium-size cast iron skillet to medium high heat on the stovetop, then brown the burger with 1/4 teaspoon each of granulated garlic and granulated onion. After about 5 minutes of browning, add the cheesy taco seasoning and salsa, stir to combine. Reduce heat to low and let simmer for 5 minutes.  Turn off heat and fold in the three cheeses, just until melted and combined. Sprinkle top-center of mixture with green onions.

While reserving 9, place remaining biscuit balls around the perimeter. Place the reserved 9; one in center, and other 8 around it (see above photo).

Melt in the microwave the butter in a ramekin with 1/2 teaspoon of granulated garlic for 30 seconds. Using a pastry brush to combine. Brush the butter mixture gently over all biscuit balls. Sprinkle biscuit balls with 1 teaspoon dry cilantro and some paprika.

Place cast iron skillet in the preheated oven atop the hot pizza pan and bake for 23-25 minutes, until all biscuits are golden brown. Let hot dip cool 5 minutes (so you don't burn yourself), then serve immediately family style. ~ Enjoy!


A perfectly delightful and flavorful cake that's incredibly scrumptious!

This dessert can easily be made a day ahead of when you plan to serve it
or deliver to your favorite function...

Servings (12)
Prep: 20 Mins.
Bake: 30 Mins.


1 (3-oz. pkg. - small box) Sugar Free Strawberry Jello
1 cup boiling water

2 large eggs
1 cup water
1/2 cup Mazola oil
1 (5.3-oz. container) Strawberry Chobani Greek Yogurt
1 teaspoon vanilla extract
1 (15.25 oz. box) Betty Crocker Delights Super Moist French Vanilla Cake Mix

Strawberry Frosting
2-1/2 cups confectioners' sugar, sifted
4 tablespoons unsalted butter, at room temperature
1/2 cup Yakutat Wild Alaska Strawberry Jam
2 heaping tablespoons sour cream
1 teaspoon vanilla extract
1-2 tablespoons water (or enough until your desired consistency is reached)
Optional: Red organic food coloring gel


Preheat oven to 350 degrees. Spray a 9x13" glass baking dish; set aside.

In a glass 2-cup measure, pour 1 cup of boiling water, add jello and stir to dissolve; set aside.

In a medium bowl, beat the eggs, add the water, oil, yogurt and vanilla extract and beat (using a hand mixer) to combine. Add the dry cake mix and beat to combine, for 2 minutes. Pour batter evenly into prepared baking dish, and gently tap to release air bubbles and assist to level cake.

Bake for 30 minutes in the preheated oven, turning half way through, until a toothpick inserted in center comes out clean. Place cake, while in baking dish, onto a baking rack to cool completely. 

Once cooled, poke the cake using a wooden skewer about 1/2" apart from top to bottom. Give the jello a final stir and slowly pour over cake surface (avoid the edges of cake).  Place the cake in the refrigerator to solidify the jello for 2 hours.

Meanwhile, prepare the frosting by sifting the confectioners' sugar in a sieve placed over a medium bowl. Add the butter, vanilla extract, strawberry jam, sour cream and water. Use a hand mixer to combine, adding water 1 tablespoon at a time until your desired consistency is reached.  Add a few squirts of red organic food coloring gel, if desired.

Frost cake surface, while in baking dish, cover, and return to refrigerator after serving to store remaining cake. ~ Enjoy!


An updated classic cake from scratch
that's super delicious and fun to take to any
potluck, picnic, or party...

Servings: (12)
Prep: 30 Mins.
Bake: 30-35 Mins.


3 eggs
1/2 cup vegetable oil
1/2 cup water
2 teaspoons vanilla extract

Sift dry:
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons double-acting baking powder (or regular)
1/2 teaspoon table salt
1-1/2 teaspoons ground cinnamon
Pinch of ground cloves
Pinch of freshly ground nutmeg
1/4 teaspoon ground ginger

Cake additions:
1 (8-oz. can) crushed pineapple, undrained (retain juice)
2 cups grated carrots

Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter, softened
1 (8-oz. pkg) cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (to achieve desired consistency)

1/4 cup finely chopped pecans
1 tablespoon granulated sugar


Preheat oven to 350 degrees. Using baking spray, spray two 9" round cake pans; set aside.

In the bowl of a stand mixer, beat together the wet ingredients. Sift together the dry ingredients (using a sieve placed over mixing bowl of wet ingredients); mix to combine. Add the crushed pineapple and its juices, including the grated carrots; mix to combine, while scraping sides of mixing bowl. Pour batter equally and evenly into both prepared cake pans, then tap pans gently on countertop to release potential air bubbles.

Bake for 30 to 35 minutes, just until a toothpick inserted in center of cake comes out clean (do not over bake). Let cool in pan for 10 minutes, then turn out onto a wire rack, flipping right-side-up, to cool completely (about 45 minutes).

Meanwhile, prepare the candied pecans by stirring the pecans and sugar in a small non-stick skillet over medium heat until sugar melts and starts to caramelize and pecans are toasted and fragrant, about 5 to 7 minutes. Scrape hot candied pecans into a heatproof bowl to cool.

Also, prepare the frosting in a medium bowl, using a hand mixer to combine softened butter and cream cheese, confectioners' sugar, 1 teaspoon vanilla, and milk (1 tablespoon at a time, until desired consistency is reached). Beat until the mixture is smooth and creamy.

Frost the cooled cake, then top cake with cooled candied pecans, breaking them apart as you do so. ~ Enjoy!


A wonderful method in which to prepare your Alaskan summer-harvested blueberries
that have been frozen, and its combination with peaches to form this decadent
cobbles is nothing short of amazing...

Servings: (12)
Prep: 25 mins.
Bake: A total of 30 mins.
--(At two temperatures: 350 degrees for 15 mins, then 450 degrees for the final 15 mins)


Fruit and berries:
1 (24-oz. jar) Costco peaches, drained
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter

--2 cups frozen blueberries (keep frozen until ready to use, do not add to above heated mixture)

Cobbler dough:
1 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 cube cold, unsalted butter, cut in 12 small cubes
3/4 cups cold milk, mixed with 2 teaspoons lemon juice (let set 5 minutes to activate)

--1 tablespoon granulated sugar
--1/2 teaspoon cinnamon


In a medium skillet melt 3 tablespoons butter, add sugar, cinnamon, and peaches.  Mix to combine, while bringing to a low simmer. Let filling gently simmer, while occasionally stirring, for 15 minutes.

Preheat oven to 350 degrees (Note: Will increase oven temp mid way through baking to 450 degrees).

Meanwhile, prepare cobbler dough, by adding to a medium bowl the flour, sugar, baking powder and soda, cinnamon, ginger, and salt. Whisk dry ingredients so they are evenly combined.  Using a pastry cutter to work in the cold, cubed butter, until course mixture resembles the size of peas. In a 2-cup glass-measuring cup, add 1-1/4 cup milk and 1 tablespoon lemon juice, then let stand for 5 minutes to activate.  Pour this liquid mixture into dry ingredients, and use a fork to combine (do not over mix).

Pour hot peach mixture in a single layer into a 9x13" baking dish (or other 3-qt. size), sprinkle 2 cups of frozen blueberries evenly over the top of the hot peaches. Use 2 forks to dollop the cobbler dough over the fruit and berries, while leaving spaces for filling to steam through.

Combine topping of cinnamon and sugar in a small bowl, then sprinkle evenly over top of dough.

Place baking dish atop a foil-lined baking sheet (to catch potential spill over), then bake at 350 degrees for 15 minutes, increase heat to 450 and continue baking for 15 minutes, or until a toothpick inserted in center of cobbler dough comes out clean.

When cobbler has finished baking, let cool for 15 minutes prior to serving. If desired, serve warm with French vanilla ice cream or whipped cream. ~ Enjoy!


The most succulent dessert bars you'll ever have
with a tropical flair that's simply decadent...

Servings: (12)
Prep: 15 Mins.
Bake: 35-40 Mins.


1/4 cup unsalted butter, melted
1 cup granulated sugar
1 egg, beaten
1 teaspoon vanilla extract

Dry (sift):
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda
1 cup all-purpose flour

2 medium, ripe bananas, peeled and mashed
1 (8-oz. can) crushed pineapple, drained
1/2 teaspoon finely grated, lemon zest

1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon


Preheat oven to 350 degrees. Spray with baking spray a dark 9 x 9 square pan with cooking spray; set aside.

In a medium bowl, use a hand mixer to combine melted butter and 1 cup granulated sugar. Add beaten egg and vanilla extract; mix to combine (while scraping sides of bowl) until light and fluffy.

Place a sieve over wet ingredients and sift cinnamon, salt, baking powder and soda, and flour over dry ingredients.

Do not mix further until you add the mashed bananas, drained pineapple and grated lemon zest.  Using a wooden spoon, mix batter just until these ingredients are incorporated.

Spread mixture evenly into prepared pan, gently tap to release air bubbles.

In a small bowl, mix 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over top of batter mixture.

Bake for 35 to 40 minutes, just until cake tester comes out clean (do not over bake or bars will be dry).

Remove pan from oven onto a baking rack and allow to cool in pan for 30 minutes. Carefully cut into 12 even bars and place onto a serving platter. Serve with a dollop of sweetened whipped cream. ~ Enjoy!


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