Tag Archives: recipies

Tuesday:) Toni’s Tasty Tip of theDay

18 Oct

Food is for eating, and good food is to be enjoyed… I think food is, actually, very beautiful in itself.

~Delia Smith************

Sunday after church, I stopped at Sprouts and picked up some vegetables. What kind you ask? Whatever is on sale. I only get sale items. Somehow, when vegetables and fruit are on sale, they just taste better. Oh wait, I did buy two lemons that were regular price, but they were 2 for $1. That’s not too bad.
So, here’s my tip. I throw all afore mentioned vegetables I a big roasting pan, sprinkle with salt, pepper, and tons of garlic powder.(You can never have too much garlic, and fresh wasn’t on sale, so I used powder.) I douse the top with olive oil and bake it in a 400 degree oven till the cows come home. I don’t follow recipies either. Till starting to brown. Then I sprinkle with some grated Parmesan cheese, and bake a little more.

Carrots, onion, zucchini, celery, and my very favorite…eggplant. Oh, celery…throw the leaves in too.

This was so yummy, I got a belly ache from eating so much. Enough for several days.

If you are so inclined, you could boil up some pasta of your choice, and make a fantastic vegetable pasta dish with this.

Wednesday:) What’s Cookin’ Miss Toni? Nothin’!

21 Sep

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” ― J.R.R. Tolkien


I didn’t feel like cooking anything today. Oh well, that was yesterday too, wasn’t it? Oops, and the day before. When I was scouring the fridge and pantry for something to eat, I ran across some lettuce, nacho cheese, and a basket of cherry tomatoes. In the pantry, I found a half bag of Fritos. I love Fritos, and was fancying something salty. I came up with a brainstorm dinner. 

The inside out taco lettuce wrap. It tastes like a crunchy taco…just inside out. 

Tear off a large leaf of iceberg lettuce, sprinkle with Fritos, add tomatoes, and pour a table spoon or so of nacho cheese dip. You could substitute with real cheese, I just had some nacho cheese dip in the fridge. You can add salsa, jalepeños, or whatever you like. Just wrap it up and enjoy. Crunchy inside, yummy outside. 

These would be fun for a party. You could garnish with a cherry tomato and a toothpick to look pretty and hold it together. Fun!

Tuesday:) Toni’s Tasty Tip of the Day

13 Sep

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


I’m not the world’s greatest baker or cook, but perhaps one of the most prolific. I just love to create things in the kitchen, and mass quantities of the stuff. I may start out with a basic box or mix or recipe, but then I mess around with it until I’ve created a masterpiece. Must be the artist in me. The kitchen is my second art studio.

Today, I’m going to share the secret to my triple lemony mini cupcakes. (Don’t tell anyone…it’s a secret.) But, I did have over a dozen people tell me how delicious they were and asked for the recipe. Recipe? “We don’t need no stinkin’ recipe!”

I start out with two boxes of lemon cake mix and a can of lemon frosting.(Doctored up later) What kind you ask? A special kind. It has to be on sale. Never pay full price for cake or brownie mixes! The same goes for frosting mix, on the rare occasion I use canned. The way I go through them, it would cost me a fortune.

I make the mix as per directions using my harvest gold Hamilton Beach hand mixer my mother bought me in 1975 for a wedding gift. The mixer still works great, never disappoints, and has been my constant companion. Can’t say the same for the husband. (A little divorce humor,) 

Oh, I forgot! The first thing I do is make a funny face with the mix. This one is an artist, in honor of my friend, Annie Royer. I was making some cupcakes for her Gallery reception at the Martin Place last Saturday. Also, I wanted to take some to my fire stations for 9/11.

When you do as much baking as I do, it’s wise to invest in some humongous cupcake pans. I have several. This one holds 4 dozen minis. I have three. 

I line the pans with the mini paper cup liners, then scoop about a tablespoon of lemon cake batter. Then, I place a slice of marshmallow, as you see in the first photo. I ran out of minis, so I took a large marshmallow and cut in thirds with scissors, actually works better because they are perfectly round and sit on top nicely. Push it down a little because they puff up when baking. I place a tiny, maybe 1/2 teaspoon of lemon pudding on top of that. (I bought pre-made pudding because the dry mix was $1.29 a box and I’d have to buy milk too. This 4 pack was on sale for 99 cents. Yay!) 

Because these are minis, you have to watch them carefully, they bake fast. How long? Before they burn! Been there…done that. While the first batch cools, I toss in another couple of pans. Two boxes of mix makes well over 140 cupcakes. Really!

I’m not a huge fan of canned frosting, but I had bought some….because….they were on sale! But, I did make some homemade cream cheese frosting to add to the canned. I added a little lemon juice instead of milk to the butter, cream cheese and powdered sugar, (no vanilla) then combined both. I frosted a swirl on top of each with the pastry bag my sister JoAnn bought me as a gift from the Dollar Store. (She knows me well.) Yummy!

Well, that’s the secret recipe. The biggest part of the recipe is sharing with as many people as possible. I had enough for Miss Annie’s reception, two fire stations, a few neighbors, and of course, several that I needed to sample for “quality control.”