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Apr 232015

                                                         Deep Fried Ricotta Puppies

You just might want a glass of wine!

The original recipe for these was actually a dessert and I wanted to try to alter them to more of a side dish for something in the Italian nature as a compliment to spaghetti and meatballs or even lasagna. However, as my first try at these, I just had some zucchini sticks and some meatballs which I will post at another time.
I did luck out on getting an opinion other than Husband’s which made me feel pretty good! My neighbor was returning our tractor after dinner and I asked him if he liked ricotta cheese and it was a two thumbs up, so I took out some of these for him to try with some sauce I had made to dip them in, don’t think I took enough!!!
He said he loved them and that they were awesome, confirming husband who hardly ever dislikes something I make, God bless him………….Somebody’s got to! So with my husband being blessed, let’s continue with the recipe!

5.0 from 1 reviews
Deep Fried Ricotta Puppies
  • 1 cup ricotta cheese
  • 3 eggs
  • 1 cup flour
  • ¼ cup parmesan cheese
  • 4 teas baking powder
  • ¼ teas dried basil
  • ½ teas dried oregano
  • 1 teas dried parsley
  • ½ teas garlic powder
  • ¼ teas salt
  1. Combine the ricotta cheese and eggs in a large bowl.
  2. In another bowl, combine the flour with the remaining ingredients.
  3. Add flour mixture to the ricotta cheese mixture and beat until smooth.
  4. Have deep fryer heated to 360 degrees.
  5. Drop by rounded teaspoonfuls into hot oil a few at a time, being careful not to overcrowd them.
  6. Cook until golden brown, turning after about 1-2 minutes to brown evenly.
  7. Remove with a slotted spoon to paper towels to drain and keep warm in a 200 degree oven.
  8. Continue until all are cooked.
  9. You may cook these ahead of time and let cool instead of keeping warm in the oven, then place them in a resealable plastic bag and refrigerate.
  10. To reheat, place puppies on a baking sheet and bake in a 350 degree oven for about 10 minutes, turning half way through the cooking time.

For dipping, have your favorite spaghetti or marinara sauce that’s been heated and enjoy!

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P.S.  Kenny here….Wife is a damn good cook….don’t let her fool ya!!!!

Apr 222015

                                              Handy Andy And The Chicken Coop Door

Works like a champ!!!

Works like a champ!!!

HI ya’ll…Kenny here to tell you the story of  “Handy Andy And The Chicken Coop Door”. I have been trying to figure out how to put a door in my chicken coop without having to go to the other side of the fence to open and shut it. So…this Easter Andy and the crew came over for Easter supper. While the women folk were cooking up the big meal (Per Regina..Slaving away in the kitchen with the girls), I told Andy what I wanted to do to the chicken coop. Of course that set his brain a smok’en and he started cooking up something that just might would work.

Well, I looked out the back door and there in front of the coop was a pile of wood from various sheds on the property where we store anything not in use at the time. First thought…what the hell…second thought…why not. Soooo….I went out to the coop to see what he had in mind. “Cut a hole and put a door on it”.. He said; “What kind of door and how do I close it?”.. I asked. We looked at the wood and we looked at the side of the coop. Yep! Cut a hole in it!

Now we have a whole…we looked at how to build the door. Andy came up with the design and we started cutten the wood and putting it together. We placed it on the hole and everything started to look pretty good.

Next question….How to open and shut it? Not to brag, but this was my idea.. Put a lever on this side of the fence and make it easy to open and close. After a few times of putting the lever on the door…we got it right.

Now we can let the chickens out to free range in the morning and lock them back up at night to keep them from being terrorized by local wildlife such as foxes and bears, oh my! Me and Andy are two pretty sharp cookies if I do say so myself……..Oh! If anyone would like the instructions on how these two smart dudes built this amazing door….Contact Andy!!!!

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Apr 212015

                           Brussels Sprouts With Creamy Bacon Onion & Celery Sauce



Well by now, you all know Kenny and I’s love of Brussels sprouts and I have not found a way to fix them yet that we do not love. The only thing I do avoid is adding nuts as husband is not fond of nuts when mixed in certain foods and I on the other hand can eat them in about any recipe! I still think our favorite though is the shredded sprouts with the bacon and that’s why I added bacon to this older recipe from the 60’s in my Favorite Recipes From America. Onions were also not mentioned, hence add onions as we love them too! And then you serve them in this  cream sauce and it just adds even more delish to this dish…………

Brussels Sprouts With Creamy Bacon Onion & Celery Sauce
  • 4 slices of bacon
  • 2 quarts Brussels sprouts
  • 2-1/4 cups of water
  • 1 teas salt
  • ¾ cup diced onion
  • ¾ cup diced celery
  • 4 tbsp butter
  • 2 tbsp bacon grease
  • 6 tbsp flour
  • Milk
  • ½ teas white pepper
  1. Cook bacon until crisp, drain and crumble, reserving 2 tablespoons of the drippings.
  2. Trim off bottom of Brussels sprouts and remove any discolored leaves; cut x in stem part for more even cooking.
  3. Steam sprouts until desired tenderness, drain and set aside.
  4. Add the salt to the 2-1/4 cups water, bring to a boil and add the celery and onions, cook until tender, drain and reserve water.
  5. Melt the butter with the bacon drippings and blend in the flour.
  6. Combine the celery water with enough milk to measure 3 cups and slowly add to the flour mixture.
  7. Cook until smooth and thick, stirring constantly.
  8. Add the celery, onion, bacon, pepper and Brussels sprouts and continue to heat for a few minutes to reheat the veggies.

For this recipe, I cut it in half as it is just Kenny and I and even then I had some a little leftover….Hope you enjoy!

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