Cinnamon Roll Cake



  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups light or regular sour cream
  • 2/3 cup butter, softened
  • 1 teaspoon vanilla
  • 3 large eggs


  • 3/4 cup butter, softened
  • 3/4 cup light brown sugar
  • 1 tablespoon flour
  • 1 tablespoon ground cinnamon


  • 2 cups powdered sugar
  • 4-5 tablespoons milk
  • 1/2 teaspoon vanilla


  1. Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with nonstick cooking spray and set aside.
  2. In a large bowl, combine all the cake batter ingredients and mix well. Spread the batter evenly in the prepared pan.
  3. In a small bowl, stir together the butter, light brown sugar, flour and cinnamon for the swirl mixture. The butter should be soft enough to make a smooth (but not soupy) mixture. Drop the cinnamon/butter mixture by tablespoons over the cake batter. Make sure to get a few dollops close to the edges (otherwise the cake bakes up and squeezes all the cinnamon sugar mixture to the middle).
  4. Using a butter knife, swirl the cinnamon mixture into the cake batter, reaching all the way to the edges and pulling in to create swirls from edge to edge. Don’t overswirl – just enough to create generous loops of cinnamon and sugar throughout the cake batter.
  5. Bake the cake for 30-32 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. For the glaze, whisk together the powdered sugar, milk and vanilla until smooth. Pour evenly over the cake while it is still warm within 5-10 minutes of removing from the oven.
  7. Serve the cake warm or at room temperature (it can be reheated slightly as individual servings in the microwave and tastes just lovely warmed up like that).


Chili Colorado (Easy Shredded Beef for Burritos)


  • 1 chuck roast
  • 6 garlic cloves, minced
  • 1/2 large plastic container of Pace Picante Salsa Sauce, medium
  • Tortillas, Monterey Jack cheese, lime rice, black beans, guacamole, salsa


  1. Add a little olive oil to large roasting pan.  Heat pan on medium high heat.  Brown meat on all sides.  Add minced garlic to meat in pan and sauté for 1 minute.
  2. Place browned meat into a crock pot.  Add salsa and mix around meat.
  3. Cook on high for 7 hours.  I sometimes drain out excess fat, or liquid before shredding.  Shred meat in crock pot.
  4. Serve on tortilla, with cheese, lime rice, black beans, guacamole, salsa.  Also is good served as a meat for taco salad.
  5. Option:  Cook meat in roasting pan 350 degrees in oven for 3 hours.  Cook with lid on it, make sure it doesn’t run out of liquid.

Source:  Steve Sandholtz

Banana Bread (Mrs. Fields)


  • 2 1/2 cups flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/2 cups light brown sugar, packed
  • 2 large eggs
  • 3 cups ripe banana mashed (7-8 medium, very ripe)
  • 1 teaspoon vanilla


  1. Preheat oven to 325 degrees.  Grease two 9-b-5-inch loaf pans with butter.
  2. In a medium bowl combine flour, soda and salt with a wire whisk; set aside.
  3. In a large bowl cream butter and sugar with an electric mixer.  Add eggs, bananas and vanilla, and beat at medium speed until thick.  Scrape down sides of bowl.
  4. Add the flour mixture, then blend at low speed just until combined.  Do not overmix.
  5. Pour batter into prepared pans.  Bake on center rack of oven for 60 to 70 minutes.  A topic inserted in center should come out clean, and the bread should pull away from the sides.
  6. Cool in pan, for 10 minutes. Remove from pans and let cool on wire rack.

Source:  Mrs. Field’s Best Ever Cookie Book

Lime Rice

Lime Rice

  • 2 tbsp butter
  • 1 1/4 cup rice
  • 2 1/4 cup chicken broth
  • 3/4 tsp salt
  • pepper
  • juice and zest of 1 large (or 2 small limes)
  • 2 tbsp chopped cilantro
  • 1/4 tsp cumin

In a large skillet, melt butter with rice. Add the liquids and other ingredients. Bring to a boil. When boiling, reduce the heat, cover, and cook for 20 minutes.

Chicken and Black Bean Chili (Instant Pot)


  • 1 1/4 cup dried pinto beans (about 10 ounces)
  • 1 1/4 cup dried black beans (about 10 ounces)
  • 28-ounce can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1/2 cup chopped yellow or white onion
  • 2 garlic cloves, finely minced
  • 1 tablespoon ground cumin
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds boneless, skinless chicken breasts
  • Toppings: sour cream, grated cheese, diced avocados, tortilla chips, fresh lime wedges


  1. Combine the dried beans in a bowl and cover with cool water by 2- to 3-inches. Soak overnight (8-12 hours). Drain and rinse. Read the note above the recipe for a quick-soak option if you haven’t soaked the beans overnight.
  2. In a 6-quart or larger pressure cooker, combine the beans, crushed tomatoes, chicken broth, onion, garlic, cumin, chili powder, oregano, salt and pepper. Stir to combine. Nestle the chicken in the liquid.
  3. Close and lock the lid of the pressure cooker. For electric pressure cookers, cook on high pressure for 22 minutes (for the InstantPot hit manual –> 20 minutes). For stovetop pressure cookers, cook on high pressure for about 19-20 minutes (start timing once high pressure is reached).
  4. Let the pressure cooker naturally release pressure for 10-15 minutes before releasing the rest under quick pressure. If it starts foaming/bubbling as you let out pressure, wait a few more minutes or just release in short bursts (for stovetop models, run cold water around the sides of the pressure cooker for a non-bubbling quick release).
  5. If for some reason the beans are not tender enough to your liking when you open the pressure cooker, take out the chicken and simply bring the pressure cooker back to high pressure (this will happen fast since the ingredients are piping hot) for a few more minutes. Release pressure the same way as described above.
  6. Shred the chicken breasts into pieces and stir back into the chili. Add additional salt and pepper to taste (very important!). Serve with toppings: sour cream, grated cheese, diced avocados, tortilla chips, fresh lime wedges.


The jury’s out whether or not soaking beans is necessary but from my experience with this chili, soaking definitely helps make for a more tender, less crunchy bean in the finished chili. If you haven’t planned ahead (story of my life!) and soaked the beans overnight, the pressure cooker can do a mean job of “quick soaking” the beans. I usually throw 4 cups of water for every 1 cup of beans in the pressure cooker (don’t fill the pressure cooker more than halfway) and cook on high pressure for 5 minutes (in an electric pressure cooker) or 4 minutes in a stovetop pressure cooker. Naturally release for 10-15 minutes before quick releasing the rest of the pressure (if it bubbles and foams through the vent while releasing pressure, wait a few more minutes or release in quick bursts). Drain and rinse the beans before using in the recipe.

This chili freezes superbly well.



Tropical Fruit Salad

  • 1 watermelon, cut into bite-sized pieces
  • 1 cantaloupe, cut into bite-sized pieces
  • 1 pint of  strawberries, sliced
  • 1/2 pineapple, diced
  • 2 Kiwis
  • 1 pound red grapes, de-stemmed
  • 1 mango, cut into bite-size pieces

Citrus Poppy Seed Dressing

  • 1 orange
  • 1 medium lemon
  • 1 lime
  • 1/4 cup honey
  • 1/2 teaspoon Gourmet Garden Ginger Paste or fresh grated ginger
  • 1/2 teaspoon poppy seeds


  1. Wash and dry lemon, lime and orange. Zest the washed and dried citrus with a zester or fine grater. Add to 1 cup measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice).  Add honey, ginger and poppy seeds to juice mixture and whisk until combined.  Set aside or place in the refrigerator if serving later.
  2. Combine all fruit in a large bowl.  Pour dressing on top of fruit about 30 minutes before serving. Gently toss to coat. Serve and enjoy!

Key Lime Pie (Martha Stewart)

Graham Cracker Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted and cooled
  • 3 tablespoons sugar
  • Pinch of salt


  • 4 egg yolks, lightly beaten
  • 1/2 cup sugar
  • 1/3 cup fresh key lime juice
  • 2 1/4 teaspoons grated key lime
  • 2 1/4 cups heavy cream


  1. Preheat oven to 375 degrees.
  2. Combine all ingredients for the crust and mix well.  Press into a buttered 8-inch pie plate and bake for 15 minutes, until lightly browned.  Let cool completely on a rack.
  3. In the top of a double boiler, combine the egg yolk, sugar, and lime juice.  Cook the mixture over moderate heat for about 10 minutes, until it coats the back of a spoon. Remove from the heat and stir in the grated rind.  Chill until the mixture thickens, but do not let it become stiff.
  4. Whip 1 1/2 cups cream to soft peaks and fold it into the lime filling.  Spoon into the baked crumb crust and chill, covered, for 24 hours.  To serve, whip the remaining cream and pipe it onto the filling.

Source:  Martha Stewart Pies and Tarts