Rosemary Parmesan Cheese Straws


Rosemary Parmesan Cheese Straws


Pepperidge Farm Puff Pastry Sheets

1 Large Egg

1 Tablespoon Milk

1/2 Teaspoon Dry Mustard

1/8 Teaspoon Garlic Powder

1/8 Teaspoon Black Pepper

1/2 Cup Grated Fresh Parmesan Cheese

4 Teaspoons Chopped Fresh Rosemary



Preheat oven to 375 degrees.  Line baking sheet with parchment paper.  Dust a large cutting board with flour and unroll one puff pastry and lightly dust top of  pasty with flour.    Whisk together all ingredients except cheese and rosemary.   Brush wet ingredients on top of puff pastry.   Sprinkle half of the cheese all over top followed by rosemary.  Cut in 12 strips and place on parchment.  Bake for ten minutes and then turn over and back three more minutes to brown.   Enjoy!


Not My Mother’s Meatloaf


Meatloaf, Homegrown Tomatoes and G Beans and Broccoli

This is not my mother’s meat loaf which was usually a mushy mess that crumbled on our plates and was somewhere between stewey  taco meat and Hamburger Helper without the noodles.  It tasted good, but you couldn’t make a meat loaf sandwich with the leftovers.   Our friend, Jack, asked if I would share this recipe and so I am because he quipped, “Meatloaf ain’t meatloaf, unless you can put it on bread and make a sandwich the next day!”  I concur, and this is a healthier version of the tried and true and sometimes dreaded MEATLOAF…(just sounds wrong…lol).



2     Tablespoons Cooking Oil

1 1/2 Cups Chopped Onion

1     Cup Chopped Bell Pepper

2     Pounds Ground Beef, 85% Lean

1      Cup Rolled Oats

2      Eggs, Beaten

1       Can Tomato Sauce, Eight Ounces

2      Teaspoons Salt

1       Teaspoon Fresh Ground Black Pepper



Saute onion and bell pepper in cooking oil until translucent.  Preheat oven to 350 degrees while cooking.  In a large bowl mix all ingredients except ketchup and then add cooked onions and peppers, stirring throughout.  Spray cooking spray into three loaf pans.   Add meatloaf mixture and pat down. Bake for one hour.   Drain excess juices.  Add ketchup to top of loaves and return to cook in oven for ten minutes.

P.S.   This recipe was adapted from my favorite cookbook,  Jan Karon’s “Mitford Cookbook & Kitchen Reader”.

Fried Apples And Biscuits

This is a favorite breakfast around my house during the hotter months because it’s light.    My guys don’t like to eat a heavy breakfast before working in the hot sun.    To confess, I have my own biscuit recipe but Bisquick is quick, easy and I still knead and roll out the dough just like my own.

Fried Apples


4         Large Gala Apples

1 1/2 Cups Brown Sugar

1 1/2 Stick Butter With Salt


Wash, core and slice apples thin and place in a skillet.  Slice Butter and place on top of apples.  Add the brown sugar and turn on to medium heat.  Let apples cook, stirring occasionally.   There will be a fair amount of liquid that forms as apples soften.  When the apples are completely soft or no longer opaque remove from heat and serve over biscuits.


Biscuits are made from Bisquick mix;  just follow directions on box.  Tip:  Always stir dry ingredients before adding liquids.  These are light, non-greasy biscuits that cook very quickly so start checking  at around six minutes.

The Pineapple Mexican Wedding Cake

This is the all time most searched on the web and most read post on The Irish Lady blog so here it is again and worth every bite of it.

Scrumptious AND  E and Z is what this cake is!   So easy, just dump, stir, pour, bake and frost.  I made mine in a To Go container to take to my sister.  Favorite cake, is putting it mildly for her.    She can eat the whole thing and loves it.   Happy Birthday,  sister!

Cake Ingredients:

2    Cups Flour

2    Cups Sugar

2     Teaspoons Baking Soda

1  1/2  Cup Pecans

2      Eggs

2      Teaspoons Vanilla

1       Can Crushed Pineapple (20 ounces)


Preheat oven t0 350 degrees.  Spray 9X13 pan  or a bundt pan with cooking spray.   Add all ingredients and mix by hand.  Pour into pan and bake for 40 minutes for the 9 x 13 or 50 minutes for the bundt pan.  Cake will spring back when touched in the center.   Cool completely and frost with cream cheese frosting or just buy some if you are really in a hurry.

Frosting Ingredients:

1        Package Cream Cheese (8 ounces)

1         Cup Sugar

1         Stick Butter (1/2 cup)

1          Teaspoon Vanilla


Blend well with hand mixer until frosting is creamy and not sticking to the beaters.  It creams more as you beat it so don’t go to far because it becomes runny.

Cole Slaw

Cole Slaw

Recipe Adapted From: ” Mitford Cookbook”


2     Bags Cabbage for Cole Slaw

2     Teaspoons Salt

1      Bunch Green Onions Sliced

1/2   Cup Sour Cream

1/2   Cup Mayonnaise

3       Tablespoons Apple Cider Vinegar

1       Tablespoon Lemon Juice

1/4    Cup Sugar or Splenda

Fresh Ground Pepper


Toss the cabbage with the salt.    Mix together the cabbage and green onions in a large bowl.  In another bowl combine sour cream, mayonnaise, vinegar, lemon juice, sugar, and pepper.  Add the dressing to the cabbage and onions.   Mix well and refrigerate until well chilled.