Diva Tasting: Hawaiian Sandwich….

Hawaiian Sandwich 

Ingredients

  • 8 Slices Bacon
  • 8 Slices Toasted Sourdough Bread
  • 1 (20 Ounce) Can Sliced Pineapple, Drained
  • 8 Slices Cheddar Cheese
  • 1/2 Cup Mayonnaise

Directions

  1. Place ham in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

  2. Place 8 slices of toast on a baking sheet spread with mayonnaise. Place a slice of pineapple, one slices of ham and a slice of cheese on each. Broil until cheese is melted. Serve hot. Serve with sweet potato fries.

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Diva Musing: The “Boro”…

The “Boro”…

I left the town I grew up in when I was eighteen. My goal was to retire and give back to the world what I got out of it while growing up. I’d planned to work in an orphanage in Mexico. Then I came back to take care of a dying sibling and realized there was no place in more need of giving back that this depressed area of Appalachia that has gone to the dogs since my youth.

I call it the “Boro”, not because it is now full of jackass politicians, drug addicts, drug dealers and reprobates (which it is), but because it is an endearing term to describe the quaint village of my youth. I hope to make a bit of difference in my remaining years but the work needed in epic.

However, I’ve been gifted with a modicum of intelligence and business sense (thank you Dad) and I plan to use it to try to bore into the need of the many and make a small difference. That is all any of us can do really.

I encourage each of you to use your given gifts to make a difference in the crazy world wherever you live. The needs are obvious everywhere. Wake up each day and pick one thing to make a difference. Even if it is a prayer for Peace on Earth. There is something we can do everyday.

I leave you with love and light and a prayer that you will be energized to make a difference in your world today. The Crones love you wherever you are in the world.

Namaste, The Queen Cronista

Diva Dining: Slap You Silly Bars …

Slap You Silly Bars 

3 Cups Flour

1 Teaspoons of Baking Soda

1/2 Teaspoon Salt

2 Sticks Butter

1 Cup Sugar

1 Cup Brown Sugar

1 Teaspoon Vanilla Extract

3 Eggs

1 Bag Semi-Sweet Chocolate Chips

4 Tablespoons Evaporated Milk (More if Needed)

1 Bag Caramels

1/2 Cup Peanut Butter

Preheat oven, grease a 9×13 in pan.

Combine the dry ingredients in a small bowl.

Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs.

Gradually mix in flour mixture. Stir in the chocolate chips.

Spread half of the cookie dough into the prepared pan. Bake for 8-10 minutes. Remove from oven.

While the dough is baking melt caramels and evaporated milk in a double boiler. Add peanut butter after caramels are melted. Melt thoroughly. Spread over baked cookie dough base.

With the remaining cookie dough, drop by spoonfuls on top of the caramel mixture.

Bake for 15-20 minutes or until light golden brown.

Diva Rambling: New Year…

We are not Crones that make New Year Resolutions.  Anytime I decide to make life changing events in my life I do it.  Plan,  organize and execute. Done!

Here is to you having a great year of changes done anytime at your discretion. The menu is yours to design and implement.  Don’t let anyone else vote or change your mind.  It’s all up to you, as always.  

HAPPY CHANGES!!!!!

Diva Dining: Spinach Latkes

Spinach Latkes  sides

Ingredients

  • 2 Boxes Frozen Baby Spinach
  • 1 Cup Peeled And Shredded Potatoes
  • 1/2 Teaspoon Salt
  • 3 Eggs, Lightly Beaten
  • Salt To Taste
  • Freshly Ground Black Pepper
  • 3/4 Cup Matzo Meal
  • 1/2 Cup Chopped Fresh Parsley
  • 1/2 Cup Crumbled Feta Cheese
  • 1/4 Cup Vegetable Oil

Directions

  1. Place the spinach, potato in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
  2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
  3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels

Diva Musing: Pride…

…Pride Comes Before the Fall….”

If you are discouraged, it is a sign of pride because it shows you trust in your own powers.”
Mother Teresa, No Greater Love

It was pride that changed angels into devils.” What does this say about pride?

Saint Augustine

“…it is humility that makes men as angels.”

St. Augustine

Pride specializes in causing harm; If you opt for pride in your relationship, you are more or less saying you want an end to the relationship. In marriage, if pride comes in through the door, love will escape through the window. If pride slips in through the window, love will escape through the door.

Don’t give room to pride in your life. If you do, before you know it, it has pulled you down.

Diva Tasting: Meatball Sandwich…

Meatball Sandwich (Serves 2)

Ingredients

  • 1 Pound Lean Ground Beef
  • 3/4 Cup Bread Crumbs
  • 2 Teaspoons Dried Italian Seasoning
  • 2 Cloves Garlic, Minced
  • 2 Tablespoons Chopped Fresh Parsley
  • 4 Tablespoons Grated Parmesan Cheese
  • 1 Egg, Beaten
  • 1 French Baguette
  • 1 Tablespoon Extra-Virgin Olive Oil
  • 1/2 Teaspoon Garlic Powder
  • 1 Pinch Sea Salt, Or To Taste
  • 1 (14 Ounce) Jar Garlic Spaghetti Sauce
  • 4 Slices Provolone Cheese

Directions

  1. Preheat the oven to 350 degrees F.

  2. In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.

  3. Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball’s time, or until lightly toasted.

  4. While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly and enjoy! Serve with garden salad and fries.