Diva Tasting: Breakfast Muffins….

Breakfast Muffins…


  • 1 Pound Breakfast Sausage
  • 1/8 Cup Minced Onion
  • 1/8 Cup Minced Green Bell Pepper
  • 1 (12 Ounce) Can Refrigerated Biscuit Dough
  • 4 Eggs, Beaten
  • 3 Tablespoons Cream
  • 2 Cups Shredded Colby-Monterrey Jack Cheese


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
  3. In a medium mixing bowl combine drained sausage mixture and 1 cup of cheese.
  4. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups.
  5. Evenly distribute sausage\cheese mixture between the cups. Mix together the eggs and cream, and spoon into the cups. Sprinkle tops with the remaining shredded cheese.
  6. Bake in preheated oven for 18 to 20 minutes, or until filling is set.

Diva Tasting: Pot Roast and Vegetables….

Roast Beef and Vegetables


  • 3 cups water
  • 4 cubes beef bouillon
  • 1 Package of Dried Onion Soup Mix
  • 1 teaspoon sea salt
  • 3 teaspoons minced garlic
  • 2 tablespoons Italian seasoning
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 5 pounds rump roast
  • 1/2 cup vegetable oil
  • 1 Small bag of baby carrots
  • 1 package slice cremini mushrooms
  • 1 bag Yukon gold fingerling potatoes


  1. Pour water into a large kettle, and add bouillon cubes.

  2. Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and onion soup mix on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.

  3. Place Vegetables around sides of pot.

  4. Bring water to a boil, reduce heat, and simmer approximately 3 1/2-4 hours. Meat should be tender and well done.

Diva Tasting: Cloud 9….


Oven 350 Degrees


  • 2 (16 Ounce) Package Pecan Shortbread Cookies, Crushed

  • 1 Cup Sweet Butter, Melted

  • 2 (8 Ounce) Package Cream Cheese, Softened

  • 1 Cup White Sugar

  • 1 Cup of Walnuts or Pecans Chopped

  • 2 (3.9 Ounce) Packages Instant Cheesecake Pudding Mix

  • 1 (3.9 Ounce) Packages Instant French Vanilla Pudding Mix

  • 4 Cups Cold Cream or Half n’ Half

  • 1 Container of Extra Creamy Frozen Whipped Topping, Thawed


  1. Lightly grease a 9×13 in pan. Reserve 1/4 cup cookie crumbs for garnish. In a medium bowl, mix together remaining cookie crumbs and melted butter or margarine. Press mixture into pan. Bake at 350 Degrees for 10 minutes and let cool.

  2. In a medium mixing bowl, beat cream cheese until fluffy. Add sugar and mix until smooth. Fold in nuts. Spread mixture into crust.

  3. In a medium bowl whisk together pudding mix and cream. Allow to set up 5 minutes, then pour over cream cheese layer. Spread whipped topping over top and sprinkle with cookie crumbs and nuts if desired. Cover with plastic wrap or foil and….

  4. Refrigerate at least 2 hours before serving.

Diva Tasting: Frito Pie….

Frito Pie 


  • 2 Pounds Ground Beef
  • 1 Medium Onion, Chopped
  • 1 Small Green Bell Pepper, Chopped (optional)
  • 1 (28 Ounce) Can Tomato Sauce
  • 1 (10 Ounce) Can Diced Tomatoes With Green Chile Peppers
  • 2 (15 Ounce) Cans Ranch-Style Beans
  • 1 (14.5 Ounce) Can Stewed Tomatoes
  • 1/4 Cup Chili Powder
  • 2 Cups Corn Chips, Or To Taste
  • 2 Cups Shredded Cheddar Cheese, Or To Taste
  • 1 Small Container Sour Cream


  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix onion and green bell pepper into ground beef.

  2. Mix tomato sauce, diced tomatoes with green Chile peppers, ranch-style beans, stewed tomatoes, and chili powder into beef mixture; bring to a boil. Reduce heat to medium and simmer until flavors have blended, 30 to 45 minutes. Add 1 Cup of Cheddar and stir until melted.

  3. Layer corn chips and hamburger mixture into serving bowls and top with Cheddar cheese and sour cream to taste.

Diva Tasting: North Carolina Crumb Pie..

Someone gave me this recipe over 40 years ago and I thought I’d lost it.  I just found it.  You’ll be surprised how good it is. 

North Carolina Crumb Pie.. 


  • 3 Egg Whites
  • 1 Cup White Sugar
  • 1 Teaspoon Baking Powder
  • 1 1/2 Teaspoons Vanilla Extract
  • 1 Teaspoon Cinnamon (optional)
  • 18 Buttery Round Crackers, Crushed
  • 1 Cup Chopped Pecans
  • 1 Cup Frozen Whipped Topping, Thawed
  • 2 Cups Fresh Strawberries, Sliced


  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch pie pan.

  2. In a large glass or metal bowl, beat egg whites until foamy. Mix together sugar and baking powder, then slowly add mixture to egg whites, continuing to beat until stiff peaks form. Beat in vanilla extract. Fold in crushed crackers and pecans. Spread mixture evenly into pie pan.

  3. Place pie in preheated oven and reduce temperature to 325 degrees F (165 degrees C). Bake for 30 minutes. Cool thoroughly. Top with whipped topping and fresh fruit or nuts.

Diva Tasting: Wild West in a Skillet …

Wild West in a Skillet 


  • 1 (14 ounce) package Smoked Sausage, diagonally cut into 1/4-inch slices
  • 3 cloves garlic, minced
  • 1 medium onion, 1/2-inch dice
  • 1 green bell pepper, 1/2-inch dice
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon Kosher salt
  • 1 (14 ounce) can diced tomatoes (with or without chilies)
  • 1 (14 ounce) can kidney beans, drained
  • 3 cups shredded Monterrey Jack cheese
  • 1 (8.5 ounce) package dry corn muffin mix, batter prepared as directed on the box
  • 1 Tablespoon of pickled diced jalapeno or to taste


  1. Preheat oven to 400 degrees F.

  2. Heat a 10-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until browned. Add garlic, onion and bell pepper and cook until vegetables are soft, about 6 minutes.

  3. Stir in chili powder, cumin, salt, tomatoes with their juice and beans. Cook for 3 – 5 minutes, until mixture starts to bubble. Turn off heat and stir in 2 Cups of cheese.

  4. Mix jalapeno into the prepared corn muffin mix add the last cup of cheese. Spread corn muffin batter over the mixture and bake until golden brown and cooked through, 20 – 25 minutes.

Diva Tasting: Cheddar Zucchini Pie …..

Cheddar Zucchini Pie 


  • 1 (10 Inch) Unbaked Pie Crust
  • 2 Tablespoons Butter, Melted
  • 1 Cup Cooked Crumbled Bacon
  • 3 Cups Shredded Zucchini
  • 4 Eggs
  • 1/2 Cup Heavy Cream
  • 1/2 Teaspoon Dried Marjoram
  • 1 Teaspoon Onion Salt
  • 1 Dash Black Pepper To Taste
  • 1/4 Teaspoon Cayenne Pepper
  • 3 Cups Shredded Cheddar Cheese


  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Brush crust with melted butter. Sprinkle bacon inside crust. Place zucchini, eggs and cream in a blender; puree until smooth. Pour zucchini mixture into a bowl and stir in marjoram, onion salt, pepper, and cayenne. Fold in cheese and pour mixture into pie crust.

  3. Bake in preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 45 minutes, or until set.