Tuesday, August 31, 2010

Tasty Tuesday Slow Cooker Island Beef!

Diva Donna writes....

This is a very Tasty dish. Add some fresh flowers to the table, some candles, some soft Island music and add a few glasses of Sangria, add some Tiki lighting, add a few crickets. Maybe some Key Lime Pie for dessert. I'm ready for fun.

Slow Cooker Island Beef (serves 6)


  • 1 (20 ounce) can unsweetened pineapple chunks in juice, undrained
  • 2 1/2 pounds cubed beef stew meat
  • 2 large onions, cut into wedges
  • 1/2 cup beef broth
  • 3 tablespoons red wine vinegar
  • 2 garlic cloves, crushed
  • 3/4 teaspoon seasoned salt
  • 3/4 teaspoon ground paprika
  • 1/4 teaspoon ground black pepper
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 large tomatoes, cut into wedges


  1. Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
  2. Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

Tuesday, August 24, 2010

Tasty Tuesday Shrimp Scampi!

Here's another tasty recipe courtesy of Diva Donna!



  • 30 medium shrimp - peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
Cook in skillet or in the oven at 375 degrees until shrimp is done!

Tuesday, August 17, 2010

Tasty Tuesday Peanut Butter French Toast!

Today is Peaches' first birthday! It's hard to believe she's all grown up. Too bad she doesn't act that way. She's got the run of the place and it's a good thing we've got thirty acres for her to roam around on, or I have a feeling we'd be hearing from the neighbors. As it is, she seems to respect the borders of our domain and is usually within calling distance. She goes with me to the barn all the time, but doesn't stick around like she used to. I think she feels she has the horses and cats trained well enough that she doesn't need to supervise them and she has her own agenda. I haven't got any special dinner planned, but I bet she'd love some French toast for breakfast!

And with that in mind, here's another great recipe from our own Diva Donna!

She writes:

Well it's Sunday and we just got up . We slept in a Bit. My Boy Toy wants some PB French Toast. So while he's making the bed. I decided to whip up a Batch. It's Tasty!



  • 1/2 cup milk
  • 3 eggs
  • 1/4 cup peanut butter
  • 2 tablespoons white sugar
  • 1/2 teaspoon vanilla extract (optional)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon vegetable oil
  • 4 slices bread


  1. Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl.
  2. Heat the oil in a griddle or frying pan over medium heat.
  3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Serve hot.

Tuesday, August 10, 2010

Tasty Tuesday Sausage Balls!

Donna sent me this recipe recently, which is similar to one I got from a friend about... yikes!... at least thirty years ago! The recipe I have is for more of an appetizer or party food version, and calls for 1 cup Bisquick mixed with 1/3 cup milk, which you then mix with 4 oz of shredded cheddar cheese and 1 lb of sausage, but however you make them, they're still darn good! I mean, how could anything that mixes sausage, cheese, and biscuits not be delicious???

Donna's 1-2-3 Sausage Balls(Gotta love these breakfast Balls) 1 pound bulk pork sausage or 1/2 bulk pork sausage and 1/2 bulk spicy pork sausage) 2 cups shredded sharp Cheddar cheese 2 cups all-purpose biscuit baking mix


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Stir the sausage, Cheddar cheese, and dry baking mix together in a mixing bowl until evenly combined; roll into 1 inch balls and place onto an ungreased baking sheet.
  3. Bake in the preheated oven until the pork is no longer pink in the center and the balls are golden brown, 15 to 20 minutes. Enjoy !!!

I'm guest blogging on Night Owl Romance today!

Grab some balls and come on over!

Tuesday, August 3, 2010

Tasty Tuesday Salisbury Steak!

Thank goodness Donna keeps providing me with recipes or Tuesdays wouldn't be nearly as tasty! Now, if she was only here to cook it for me, that would be even better.

I still haven't recovered from RWA. I didn't feel that tired at the time, but the adrenaline has worn off and I've been falling asleep in front of my computer in the middle of the day.

No guest blogs today, thank goodness, but some of the Indiana RWA gang wanted to get together and write an erotic anthology, and I've been working on it, but even with no holds barred, I'm still falling asleep!

*yawn* So, without further adieu, here's Donna's cure for the tired, sleepy, and under the weather!
Salisbury STEAK
(for 6 normal people, or 2 of Donna's men)


  • 1 (10.5 ounce) can condensed French onion soup
  • 1 1/2 pounds ground beef
  • 1/2 cup dry bread crumbs
  • 1 egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon mustard powder


  1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
  2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
  3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally. ENJOY!!!
Oh, yes, and a hunk. Mustn't forget the hunk. . . .

Well, ladies, it's finally happened. I got an email from a guy asking me to put his picture on the blog, and, believe it or not, he's actually read some of my books!

This is Vincent wearing what he refers to as his "uniform." He works in a club somewhere in Wisconsin and wanted to be a Monday Moon candidate.

He's plenty cute, but for Monday Moons, he needs to send me a shot from a different angle!