Tag Archives: recipes

Wednesday:) What’s Cookin’ Miss Toni?

27 Jul

“Sharing is caring, and tearing apart the kitchen. When you’re blessed, you get messed. Just sayin’.”

~Toni Armenta Andrukaitis


Today was a sad-sweet celebration of life at church. Our friend, Dave Manders’ wife, Carole passed away a few days ago, and there was a Mass and reception afterwards in the community room. The 60 Plus group volunteered to bring food, set up and clean up afterwards.

I decided to bake my world famous triple lemon mini cupcakes. I made a few extra for neighbors, friends and firemen. (You know me.)

I got out all my pans and bowls and fixins and started my baking marathon last night.
I used my mini marshmallow trick for the small cupcakes, and used my Peeps for the big ones. Poor bunnies. I cut them in half and put the body in one and the heads in the others. 🤦‍♀️
They worked well. These still need pudding and frosting inside. See the buried bunnies?
A lot of cupcakes were baked. All this from just 2 boxes of cake mix.
This morning I filled and frosted. A dollop of lemon pudding inserted in the centers with a swirl of no-bake lemon cheesecake on top. Woa! I just realized, I haven’t tried one yet. I heard they were delicious. If you want my recipe, don’t ask… I’m not great at following recipes. 🤦‍♀️

Happy Wednesday, my friends.

Wednesday:)What’s Cookin’ Miss Toni? ~Where the Bunny Bodies Are Buried Brownies 🐇

29 Jun

“You can follow a recipe to the letter, or you can follow your heart and let your imagination go wild. Bon appetit.”

~Toni Armenta Andrukaitis


I have been quite famous for my brownies for many years, and just when I thought I couldn’t improve on my baking skills, I come up with yet another great idea.

How I bake my brownies is well known by all my friends. I just use a box mix, follow directions but then add about 2 cups of mini marshmallows In the batter, scoop into a parchment paper lined 9×12 airbake pan, sprinkle with a handful of chocolate chips and bake.

But this time, I wanted to use some marshmallow bunny Peeps that I got on sale after Easter. I thought it would be cool to bury the bunny bodies.

Aren’t they cute!
Top one has the bunnies, the bottom, just my regular batch.
As the bunnies baked, they attempted to rise from the dead. Spooky! And delicious!
Then, cut into squares. I put a scoop of my no bake peanut butter cheesecake filling and top with a nutter butter cookie, Voila!

Ready to share with neighbors and friends.

FYI- after experimenting, I think if I bury bunny bodies again, I can forgo the extra mini marshmallows, as they were really gooey.

(Disclosure) No real bunnies were harmed in the making of these brownies.

Wednesday:) What’s Cookin’ Miss Toni? May the 4th Be With You!

5 May

“When life gives you sour milk, make muffins, lots of muffins.”

“Today is May 4th. May the 4th Be with YOU! (And with your spirit.. a Catholic addition thing.)

*Toni Armenta Andrukaitis


A little Star Wars humor. 🤦‍♀️

So, I bought a gallon of milk a little while ago, because I was making massive quantities of lemon cupcakes. I never buy milk for myself, but I needed some for lemon pudding. The sell by date said May 6, so I thought it might still be good. I had transferred the few remaining cups into a couple of Mason jars. ( Not to be confused with a Mormon jar or a Knights of Columbus jar. The Masons are serious about their jars.🤦‍♀️)

I opened the lid to see if it still looked good, as I am going to make MORE lemon cupcakes tomorrow. The milk was all stuck to the sides and thick and gooey. Oh no! I’ll have to go to the store for more milk. Then, I remembered last time I had a lot of sour milk, I googled recipe ideas for sour milk. Voila, I made cheese. I have a bin fool of cheese in the fridge so I looked up more ideas. There are a lot, so NEVER through out sour milk.

I had more than 2 cups of sour milk so, of course, I doubled the recipe, and went from there. I’m not real precise following recipes. It only called for 4tsp of sugar, so I added an addition blop of brown sugar. Then, I diced up a couple of apples and a touch more oil. Then, it still looked too thin, so I poured in more sour milk, let’s finish off this milk. Now too thin. Throw in a little more flour now. 🤦‍♀️

I was going to add blueberries, but I had lots of apples and not so many blueberries, so they went back in the freezer for another day.

Just keep adding stuff.
Oh, last minute, I decided to add some brown sugar cereal crumble topping. As you can see, I made a lot of muffins. I gave most of them away. I did eat two. They were delicious warmed up with a swipe of butter. 🤦‍♀️

Now, more baking tomorrow for the Friday annual spring picnic at Miss Pat’s place. More lemon cupcakes. They seem to be a big hit. I bought more fresh milk. I hope I don’t have any left over that will get sour. 🤦‍♀️

Wednesday:) What’s Cookin’ Miss Toni?

20 Apr

“Every day is an adventure, a rollercoaster ride, and a seesaw. Enjoy the ride.“

~Toni Armenta Andrukaitis


I have this new addiction to focaccia bread, especially the jalapeño cheddar kind. There are so many flavors in the bread that it just begs to be experimented with.

The other day, I sliced the bread in half, lightly buttered each side and toasted them.

Next, prepare the omelette.
I sautéed half an onion and added four beaten eggs. I’m a pacifist, so I really didn’t beat them. I coerced them gently with a whisk. I love my frittata pan because I easily flip over the omelette then top with Bernard’s salsa and shredded cheese. Cover and simmer on low till all melts and gooey.
The BEST salsa ever!!!! It can be purchased at HEB or Chestnut Square Farmer’s Market, or in my well stocked pantry.
I slide the entire cheese salsa omelette onto the focaccia bread to make a giant breakfast omelette sandwich.
Now, that’s a meal for four, or two really hungry people, or one uninvited Bigfoot giant that broke into your house after smelling the divine sand which.
Give it a try. It’s really yummy. (Just writing this is making me hungry. I bet you are too.)

Wednesday:) What’s Cookin’, Miss Toni? (Everything-But-the-Kitchen-sink Cabbage Soup.

6 Apr

“You can never put too many vegetables in your homemade soup, but you do need a lot of friends to help you eat it all.”

~Toni Armenta Andrukaitis


Here’s how the story started. I had a whole cabbage in the fridge for over a week. It was on sale. What can I say?

I boiled the cabbage with a lot of water and some beef broth. The celery I had in the fridge was a combination fuzzy and slimy, so that went in the trash. I had one cooked potato, some carrots and onions and canned beans. Then, my new favoriteKroger diced tomatoes with jalapeños, for that little extra flavor. I even added a can of corn later. Why not. A little extra color. I let that simmer for a few hours. How many? I dunno!🤦‍♀️
It looks pretty, smells divine , and tastes delicious.
The secret finishing touch is a handful of crumbled Salas Verde tortilla chips, provided by my undercover source. Every time I check Walmart for them, they are all out. So, I have my good friend Helene always on the look out when she goes shopping. The first time she called me to say,”I found some! How many do you want?” I said, “Buy them ALL! But if there’s more than ten, you can save a few for the other customers. Oh, and get one for yourself!” Such a friend. 🤦‍♀️

If you want to try making this soup, remember the Salsa Verde tortilla chips, BUT… Do not, and I repeat, do not tell your friends about the chips. Once they find out, you’ll never find them on the shelf.

Oops! What am I telling you? Shhhhhhh!

Wednesday:) What’s Cookin’, Miss Toni~ Cheesy Artichoke Dip Tacos

16 Feb

“If you can’t be creative in the kitchen, you might as well give up and go to McDonald’s.”

~Toni Armenta Andrukaitis


I keep trying to use up stuff that I have in the freezer. It seems like every time I force myself to finish a carton of ice cream to make room, I just cook more. Then, I have to find room in the freezer for the left overs. Then, I have to buy more ice cream. 🤦‍♀️ My problem is I love to took almost as much as I love to eat.

So the other day, I took out a large mysterious ziplock bag of stuff that I thought was spinach artichoke dip. Yeah! It was. So I decided to make some tacos with the mixture. Sounds weird, but it was really yummy.

I just scooped some of the mixture inside some flour tortillas. Oh yes, the original mixture was just a can or artichokes chopped up, cream cheese, chopped up spinach, and pepper jack cheese.
I put them in a dry pan. They didn’t need oil because when the cheese melted, it sort of oozed out and helped in the frying process. I cooked it on a slow heat so the inside could cook and melt.
Now, here’s a couple of awesome tips. I added baby spinach, a tiny bit of ranch dressing or plain yogurt, crumple up some Salsa Verde tortilla chips for crunch, then… the grande finale…. a little Bernard’s famous Mango Pineapple y Habañero salsa.

Ok, it’s after 5:30 pm, and all I’ve had to eat all day is a banana. This post is making me hungry. 🤦‍♀️🌮 I think I’ll make a couple more of these. 🤗

Saturday:) New Year’s Day Superstitions and Resolutions

2 Jan

“What the new year brings to you will depend a great deal on what you bring to the new year.”

~Vern McLellan


I’ve completed the first item on my very short list of New Year’s resolutions. There were only 2.

The first was to stay in my jammies all day, sipping green tea, when I had no pressing engagements. The second was to never make more than one New Year’s resolution.

Done and Done!

I do have a few New Year’s traditions that I like to follow, though. I have a GOOD JAR that I place little notes to myself of good things that happened throughout the year, along with notes that others have placed inside. I also put my lucky pennies and coins that I find. On January 1st, I read all the notes and smile.

Everyone should try this. It’s really a great idea.

Another tradition that I adopted when I moved to Texas was eating black eyed peas for good luck on New Year’s Day. . I make my homemade Texas Caviar. Some know the back story for the tradition, and some don’t.

My secret ingredient is Bernard’s Jalepeño Habanero Salsa. I just add about 3 tablespoons for a huge pot of roasted corn, onions, diced tomatoes, black eyed peas, black beans, and northern beans, and apple cider vinegar. It’s pretty potent stuff. 🌶

“The practice of eating black-eyed peas for luck is generally believed to date back to the Civil War. Originally they were used as food for livestock and later as a food staple for enslaved people in the South. Because of their lowly reputation, the Union Army troops of General Sherman ignored the fields of black-eyed peas while razing or stealing other crops. During the harsh winter, the Confederate soldiers survived on the remaining black-eyed peas, promoting this humble and nourishing legume into a symbol of fortune and prosperity in the American South.”

Now, to finish out my day and resolutions. I’m sitting in my jammies, sipping wine, eating black eyed pea/corn salsa (Texas Caviar) with chips, binge watching “Yellowstone.” A good way to start off the New Year.

Happy New Year, my friends. May all your dreams come true. Dream BIG!

Wednesday:) What’s Cookin’ Miss Toni?

9 Dec

“Think what a better world it would be if we all, the whole world, had cookies and milk about three o’clock every afternoon and then lay down on our blankets for a nap.”

Barbara Jordan


I wanted to share my awesome recipe for chocolate chip cookies that I’ve been using for at least a couple of decades. Before I left for my chicago adventure, I made a double batch of…BETTER THAN MRS. FIELDS CHOCOLATE CHIP COOKIES. I made enough to share with a few neighbors, my firemen, and friends. The best part is that I baked some and then made cookie dough rolls to give to some friends so they could bake them fresh at a later time, or bake with the grandkids.

Better than Mrs. Fields Chocolate Chip Cookies

2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. oatmeal (grind 3 c. Leave 2)
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
24 oz. chocolate chips
18 oz. chopped Snickers or Hershey or favorite candy.
(Optional- chopped nuts)

Mix butter and sugars and eggs and vanilla in really big bowl. Blend in dry ingredients. Mix by hand when it gets to thick at the end.. Add chocolate chips and candy. Roll into balls on parchment paper cookie sheet, and press down with your palm. 

I usually double the recipe, then form cookie dough rolls to freeze for a rainy day. (Mix once- bake often.) 

I bake around 350° on parchment paper lined cookie sheets. You can tell if the oven is too hot if they brown to quickly. Also dark non-stick pans need less heat. 325° or 330°, from experience. Don’t over bake till dark brown.

I doubled the above recipe. Yes, 8 sticks of butter. This double recipe is not for the faint of heart, or folks with a bad heart.
All the ingredients don’t fit in my huge bowl, so I just mix the butter, sugars and wet ingredients, then divide in half and use two big huge bowls.
I make all the dough, refrigerate a few hours, then form the rolls. Ready to bake in the morning. Of course, a few rolls to give away and a few for the freezer for later. (Okay, now I’m getting hungry. 🤦‍♀️)

Seriously, I hope you try these cookies. They really are super delicious. Perfect for the holidays.

Wednesday:)What’s Cookin’ Miss Toni? Tamale Casserole

18 Nov

“When you start off with the best ingredients, the rest of the recipe is just a magic concoction of goodness.”

~Toni Armenta Andrukaitis


My dear friend Miss Virginia was making homemade tamales and asked me if I wanted any. Duh! Is the Pope Catholic? I picked up a couple dozen, and of course, I had to taste test a couple the minute I got home.

Instead of just gobbling them all up plain, I decided that I would make a couple of tamale casseroles for Baking or sharing.

Just using stuff I had around the house, I peeled off the husks (hojas)
I lined the pans with canned diced tomatoes (chili ready), then layered the tamales on top.
A little bit more tomatoes, then a layer of black beans. I love black beans. I sprinkle on a lot of garlic powder. I love garlic, but tooooo lazy to chop and use fresh.
Then, sprinkle with pepper jack cheese and a little dollop of Bernard’s salsa for a zip. A little goes a long way… pretty spicy. Now: one to bake and one for the fridge or a friend. Yum!

Thursday:) This is THE BEST Potato Salad

29 Oct

“If God had intended us to follow recipes, He wouldn’t have given us grandmothers.”
― Linda Henley


I may have shared my secret potato salad recipe before, but it kinda changes each time I make it because I don’t really use a recipe, and I make massive quantities. I’m a grandma, we don’t use recipes and we also only know how to make massive quantities.

I boiled about 6 pounds of potatoes. I had a new 5lb bag and a few left over from a previous bag, just use them all, right? I just set out all the stuff I have, then decide how much to use. I boiled 7 eggs. How long? I set them in a covered pot to boil about ten minutes, then turned off the heat while I went for a walk. Same with the potatoes, except boil for about 20, then turn off heat and leave covered
I chopped up 2 big onions and about 7 stalks of celery, and sautéed in a little oil. The onions get sweet and the celery soft.

I softened I package of cream cheese, add about a cup or two of mayo. Actually, whatever was left in the jar. I put a few splashes of lemon juice and about 1/4 cup of apple cider vinegar into the empty mayo jar, then shake shake shake, to get the residual mayo. Does anyone else do that? I stirred that into the mixture. I broke down and put a few squirts of yellow mustard. Then of course, a little salt, pepper, and garlic powder. I put a few dashes of garlic powder in almost everything. Well, maybe not brownies.

I mixed it all up in the big ol’ pot. It’s really thick and doesn’t get runny because the cream cheese keeps it thick and adds body. Man, my wrist was hurting. I’m taking most of this over to Towne Creek tomorrow for our senior art group, so I made a lot.
I had to use a lot of containers. I may actually keep one for myself. Sometimes I give it all away. I tasted it and it was pretty darn good and it’s usually better the next day after melding in the fridge a day. Is melding a word?

So, that’s my no recipe recipe. It’s pretty similar to most, but the cream cheese adds body and flavor and sautéing the onions and celery adds a special somethin’ somethin’.