Parmesan Tata's

4 medium potatoes, scrubbed and cut into 8 wedges
½ cup melted butter
2 cloves garlic, minced
¼ cup parmesan cheese
3 Tbsp fresh parsley, finely chopped
¼ cup finely chopped onion
1 tsp Italian seasoning
1 tsp paprika

Preheat oven to 400





Combine all ingredients except potatoes in a large bowl and mix well. Add potatoes and stir to combine. Spread potato wedges across cookie sheet lined with parchment paper.

Bake uncovered in 400º oven for 30 minutes or until tender and golden brown.

Tata’s make a great side dish or appetizer served with ranch dressing, sour cream or ketchup.


© Crackerberries 2009

Snyder's Of Hanover Chicken

Fry in the south, bake in the north, am I right? I wanted fried chicken but if you recall my last attempt at frying chicken, I over fried. Baking is more my forte so try this one on for size.

10 baby chicken legs
½ bag honey mustard and onion pretzel nibblers, crushed and pulverized
*1-2 cups buttermilk
1 Tbsp dry mustard
1 tsp pepper

Wash chicken legs in cold water and place in large dish. Cover with buttermilk. Let stand on counter for 45 minutes.

Combine pulverized nibblers with dry mustard and pepper in large zip lock bag. Drain buttermilk from chicken and place one or two pieces at a time in zip lock bag and shake and bake at 350º 45 minutes or until internal temperature reaches 165ºF.

*Make your own buttermilk by combining one tablespoon of vinegar or lemon juice in liquid measuring cup and top off with milk; stir to combine and let stand five minutes.


© Crackerberries 2009

Potato Tomato Salad

3 medium-large red potatoes, scrubbed and cubed
2 cloves garlic
2 eggs, hard boiled, peeled and diced
4 slices bacon, cooked and chopped
1 large tomato diced
½ cup frozen peas
¾ cup mayonnaise
2 Tbsp ranch dressing
1 tsp dry mustard
1 tsp prepared mustard
1 tsp paprika
¼ tsp salt
½ tsp pepper




In medium sauce pan cook potatoes in enough water to cover with garlic just until tender; drain, discard garlic and cool.

In small bowl combine mayonnaise, ranch dressing, dry mustard, prepared mustard, paprika, salt and pepper and mix well.

Combine peas, tomato, bacon and potatoes in large bowl and mix well. Pour sauce over and combine. Fold in chopped eggs. Garnish with tomato slices and parsley if desired.




© Crackerberries 2009

Not So Average Sloppy Joe

On Wednesday nights our church has dinner together where people get the opportunity to eat and have some fellowship prior to Bible study. Usually we do not get there in time for dinner due to Tall Cool One’s work schedule. But they had Sloppy Joe’s one Wednesday evening and I hadn’t had Sloppy Joe’s in forever, or so it seemed. I kept saying, “We’re gonna have sloppy Joe’s” and Tall Cool One kept making a face of "YUCK". You remember the can of sloppy Joe sauce, right? Manwich© right? This is not that.



1 lb ground beef
1 small onion
1 small green pepper
1 tsp oregano
½ ground black pepper
1 tsp Italian seasoning
½ tsp fennel seed
1 cup tomato sauce
¼ cup ketchup
½ loaf Italian bread
1 Tbsp margarine
1 tsp garlic powder
¾ cup shredded Colby Jack cheese




In large skillet brown ground beef with onion and green pepper; drain grease if necessary. Add tomato sauce, oregano, fennel seed, Italian seasoning, pepper and ketchup; bring to a boil, reduce heat and simmer until thick 10-15 minutes.

Slice bread length wise; spread margarine on both sides of the inside. Place on cookie sheet with buttered side up and sprinkle with garlic powder. Place in oven for 10 minutes to lightly brown. Remove from oven and slice in quarters; scoop Joe mixture over bottom quarters. Sprinkle with Colby Jack cheese and place tops of bread over cheese.

Wrap with aluminum foil and return to oven for 15 minutes. Serve with your favorite Sloppy Joe side dish; {Kraft© macaroni and cheese, right kids?}

© Crackerberries 2009

Surprise Peanut Butter Cookies

Sometimes I just have a craving for peanut butter and chocolate. Did you get your peanut butter in my chocolate? No, you got your chocolate in my peanut butter. Either way, it’s two great tastes that taste great together! Am I right?


1½ cups flour
½ cup cocoa
½ tsp baking soda
½ cup butter flavored Crisco
½ cup sugar
½ cup firmly packed brown sugar
½ cup crunchy peanut butter
1 egg
1 Tbsp half & half
1 tsp vanilla

½ cup creamy peanut butter
1 cup confectioner’s sugar
1 Tbsp half & half

Preheat oven to 350º.

Combine flour, cocoa and baking soda together in one medium size bowl. In large bowl combine the Crisco and peanut butter and using electric beater, cream until well blended; add sugars and mix again. Add egg, half & half and vanilla and beat until smooth. Add flour combination. You may have to use a wooden spoon if the mixture gets too thick.

In separate bowl combine creamy peanut butter, confectioner’s sugar and half & half and mix well.

Using one inch ice cream scoop place balls 2 inches apart on cookie sheet; using smaller melon scoop top with peanut butter filling. Add another scoop on top and flatten being sure to press edges together. Using a fork dipped in sugar make criss-crosses on top of cookie while flattening.

Bake in 350º 8-10 minutes. Let stand one minute then remove from cookie sheet and place on racks to cool completely.

© Crackerberries 2009

Herb Tarlick Steak

I know, I know … probably NY Strip is best cooked without any additional flavorings. But I wanted garlic and I marinated it for about 30 minutes and it was delectable! Herb Tarlick = garlic herbed steak. Just saying herbed garlic reminded me of Herb Tarlick from WKRP in Cincinnati. Remember that sitcom?




1 lb New York Strip (or other beef)
3 cloves of garlic, minced
¼ cup red wine vinegar
¼ cup extra virgin olive oil
1 Tbsp Italian seasoning
3 Tbsp fresh chopped parsley
¼ tsp cayenne pepper






Combine all ingredients in small bowl and mix well. Rub over steaks being sure to cover both sides. Let stand on counter at room temperature for 30 minutes. Grill to desired doneness. Serve with your favorite side.


© Crackerberries 2009

Shepherd's Casserole

I never understood why it was called a pie. To me a pie is in a pie plate with doughy pie crust. A pie is something you eat for dessert unless it’s chicken pie or pork pie and then you have it with gravy. I suppose Shepherd’s Pie was probably made the same way at one point in time… I really don’t know. I guess that’s one to chalk down for research. Anyways this is my rendition of Shepherd’s pie.


1 lb ground beef
1 small onion
½ cup chopped green pepper
1 tsp ground pepper
5-6 small potatoes
1 cup frozen peas
2½ cups frozen corn
2 Tbsp Worcestershire sauce
1 tsp paprika
2-3 cloves garlic
1 stick margarine
¼ cup milk or half & half



Peel potatoes and cut into small pieces. Place in sauce pan with peeled garlic cloves and cover with water. Bring to boil and reduce heat; simmer about 10-15 minutes or until you can easily pierce the potato with a fork. Remove from heat; drain. Mash or whip with ¾ of the stick of butter and ¼ cup milk or half & half. Set aside.

While the tatas are cooking, in a large skillet cook the ground beef with the onion and green pepper. Once the burger is browned, drain grease if necessary. Add Worcestershire sauce and ground black pepper. Transfer to lightly greased baking dish.

Cover with peas and corn. Scoop or spread whipped potato over the top. Dot with remaining margarine and sprinkle with paprika; bake at 350º 30-45 minutes until golden brown.

© Crackerberries 2009

General Tso's Chicken

This one is for you Michael … I know it always was your favorite thing to order from Chinese restaurants.

1 lb boneless chicken thighs or breasts
1 Tbsp light soy sauce
1 egg lightly beaten
1-2 Tbsp corn starch
Fresh ground pepper

Cut chicken into cubes and combine with the egg, soy sauce, pepper and enough corn starch to coat the chicken well. Set aside.

2 Tbsp dark soy sauce
2 tsp dry sherry
3 Tbsp white wine or water
1 Tbsp rice vinegar
1 Tbsp granulated sugar SAUCE INGREDIENTS
1 Tbsp minced ginger
1 Tsp mince garlic
2-3 Tbsp corn starch

5-10 dried chili peppers
3 green onions
1½ cup broccoli florets
Oil for deep frying

Combine sauce ingredients in a bowl and stir well to dissolve sugar before adding corn starch. Set aside.

Slice green onions and break apart broccoli.

Heat oil in Wok to 350º-360º; drop chicken cubes in oil a few at a time and cook, stirring/flipping often (about 3-4 minutes) or until crispy. Remove from oil and drain on paper towels.

Clean out wok and add 2 Tbsp oil. When hot, add broccoli, green onions and chili peppers. Stir fry 1-2 minutes. Return chicken to Wok and stir fry 1 minute.

Push chicken and veggies out of way to make hole in center of Wok. Pour in sauce, stirring constantly until thickened. Mix with chicken and veggies. Serve over white rice.

© Crackerberries 2009

2X Baked Potatoes

We usually have a salad with our steak but with the temperature dropping we decided to spark up the oven. I wasn’t really sure about a 2X baked sweet potato. To be honest with you, I like the candied sweet potato recipe that has been passed down from my great-grandmother much better. I’ll get that one posted one of these days. But this was different. It’s always good to try something different.

2 russet potatoes
2 yams or sweet potatoes
1 Tbsp molasses
1 Tbsp honey
1 Tbsp brown sugar
4 Tbsp butter
2 Tbsp sour cream
2 Tbsp parmesan cheese
1 tsp black pepper
½ tsp nutmeg
½ tsp Italian seasoning


Preheat oven to 350º. Scrub potatoes and prick with fork. Place in oven directly on rack (second level from the bottom). Bake for 45-60 minutes. Sweet potatoes cook faster than the russets. You can tell if they are done by jabbing them with a sharp knife … if it slides in easy, done, if not, cook longer.

After the potatoes are done, let them cool off for about 15 minutes or so. Cut tops lengthwise off or in an X. Gently scoop out potato in separate bowls … you don’t want to mix your sweet potato with your russet potato. YUCK.

For russet potato, combine potato with sour cream, parmesan cheese, pepper and 2 Tbsp butter. Mix and mash well. Scoop back into potato skin being careful not to rip the skin; sprinkle with Italian seasoning.

For sweet potato, combine potato with molasses, honey, brown sugar and 2 Tbsp butter. Mix and mash well. Scoop back into potato skin being careful not to rip the skin; sprinkle with nutmeg.

Return to 350º oven for 15 minutes or until lightly golden. Add more butter or sour cream if you wish.

© Crackerberries 2009

Canned Beer Chicken

First you have to get a stainless steel chick can rack. I think we found ours at Wally World but I’m not 100% sure of that. I suppose if you were really mechanically inclined or really creative you could make your own out of a coat hanger or something …

Then you get your chicken that weighs 3½ - 4 pounds. That leaves ours out — lucky for them. The fat things are an easy 15 pounds.

3-4lb whole chicken
2 Tbsp minced garlic
1 Tbsp onion salt
1 Tbsp oregano
1 tsp red pepper flakes
Salt & pepper

Clean your chicken removing giblets from the cavity and rinse it inside and out under cold water.

Generously rub the chicken with a chosen poultry seasoning. We used an Italian seasoning combination of minced garlic, oregano, onion salt, red pepper flakes and fresh ground black pepper. You could also just salt and pepper the heck out of your chicken.

Using at 12 ounce can of your favorite beer, drink half of the contents. For those of you that don’t drink beer, use your favorite soda-pop. Feel free to add supplementary ingredients to the beer (liquid smoke, Worcestershire sauce, etc).

Place an onion or an apple in the neck cavity of the chicken. Put the chicken over the Chick Can Rack on top of the beer can. Place in aluminum pie plate to prevent flare ups from the grill. Add ¼ cup of water to pan.

Cook over indirect heat for about 2 hours; baste the chicken every 30 minutes or so. Internal temperature should reach 180ºF. Let stand for 5-10 minutes before removing (be careful, liquid inside is HOT!).


© Crackerberries 2009

Chicken & Broccoli Alfredo A La Spaghetti

Wednesday is spaghetti day!

8 oz spaghetti
3 Tbsp butter
1 Tbsp EVOO
1 cup whipping cream
1½ tsp fresh ground black pepper
½ cup parmesan cheese
½ cup fresh chopped parsley
1 cup frozen peas
2 cups fresh broccoli florets
1 cup cooked chicken, chopped

Cook spaghetti according to package directions; drain, add 1 Tbsp EVOO {extra virgin olive oil} and 1 tsp fresh ground black pepper and mix well; set aside.

In large skillet sauté the broccoli florets in 1 Tbsp butter for about 2-3 minutes; add parsley and sauté one minute; add peas and chicken and keep warm.

In large sauce pan melt 2 Tbsp butter, add cream and pepper and bring just to bubbling, reduce heat and simmer 3-5 minutes just until mixture starts to thicken. Remove from heat and add broccoli combination and mix well. Add parmesan cheese and mix well.

Combine spaghetti with mixture and toss lightly to mix. Transfer to warm serving dish and sprinkle with additional parmesan cheese if desired.

© Crackerberries 2009

Cherry Scones with Orange Strawberry Banana Glaze

2½ cups flour
2 Tbsp sugar
1 Tbsp baking powder
¼ tsp salt
¾ cup butter or margarine
2 eggs, slightly beaten
½ tsp almond extract
¾ cup whipping cream
1 cup fresh, pitted and halved cherries
1 Tbsp milk
1 Tbsp sugar

Preheat oven to 400º. Combine flour, 2 Tbsp sugar, baking powder and salt in large bowl. Use pastry blender and cut in the butter until mixture resembles crumbs. Make a well in the center of the flour mixture.

In medium bowl combine eggs, whipping cream, almond extract and cherries; add to flour mixture all at once; using fork, mix just until all ingredients are moistened.

Turn dough out onto lightly floured surface. Knead dough by folding and gently pressing it 10-12 times. Divide dough in half. Pat dough out into two six inch circles and cut each circle into wedges.

Place wedges on ungreased baking sheet and brush with milk and sprinkle with sugar. Bake at 400º for 12-15 minutes until lightly golden. Drizzle with glaze and serve warm.

Orange Strawberry Banana Glaze

1 cup confectioner’s sugar
1 Tbsp orange strawberry banana juice
¼ tsp almond extract

Combine all ingredients and mix well until drizzling consistency, adding more juice if necessary.


© Crackerberries 2009

Chow Maine Meatloaf

It reminded me of our cat so I named it after her.

1½ lb ground 85% beef
¼ cup Italian style bread crumbs
¼ cup rolled oats
2 eggs
1 pkg. Lipton Onion Soup mix
½ tsp tarragon leaves
½ tsp marjoram leaves
½ tsp rubbed sage
½ tsp thyme
1 Tbsp Worcestershire sauce
1 small onion, chopped
¼ cup green pepper, chopped

Combine all ingredients and mix well. Shape into loaf in baking dish. Top with Piquant Sauce if desired:

3 Tbsp brown sugar
¼ cup ketchup
¼ tsp nutmeg
1 tsp dry mustard

Mix together and spread over top prior to baking.

Decorate with fresh veggies from your fridge if you feel the urge. {Tail = green bean, eyes = two small green tomatoes with stems, whiskers = parsley stems and nose = cherry tomato cut in half} Bake at 375º for 45-55 minutes or until internal temperature is 165 º.


© Crackerberries 2009