“Baked” Fried Okra

Yep. You read right. Baked, not fried, but with all the flavor and crunch of fried okra – minus the grease, minus the calories from the fat. Man, were these good.

Here’s what you need;

Fresh okra, sliced (I used about 1 1/2 to 2 cups)
plain bread crumbs (make sure it isn’t the italian flavored kind as shown in the photo)
salt to taste
pepper to taste
cayenne pepper
creole seasoning (forgot to leave out so it is not in the picture because I am a dunce)
1 egg white, beaten or one whole egg beaten = I normally use just the egg white but went ahead and used the whole egg – I was feeling wreckless today)

Preheat the oven to 375 degrees. Place sliced okra in a bowl and put about 2/3 of the beaten egg (if you are using the whole egg) and all of the slightly beaten egg white (if you are using just the egg white in with the okra and mix.

In another small bowl mix about 3/4 cup bread crumbs, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp cayenne pepper, 1/2 tsp creole seasoning and mix in the bread crumbs. Pour bread crumbs into the okra bowl and mix until the okra is thoroughly coated and no longer sticky. You may need to add a little more bread crumbs or you may have some excess bread crumbs in the bowl. Place okra on a pan that has been sprayed with pam spray in a single layer. Spray the top of the okra with pam also as this helps it to get crispy. Trust me on this!
oven ready

Bake in a single layer for 20 minutes; stir okra so that it basically gets turned over so all sides gets crispy. Bake for another 10-15 minutes, or until golden and crispy. Enjoy! If needed, sprinkle with a bit more of salt.
finished okra
This was so good – We will be making this from now on – we didn’t miss the “fried” factor at all. Try and see what you think. Play with the spices and add/subtract with the amount you would like in yours.

Peach Dumplings

We have all seen the Mountain Dew Apple Dumplings floating around the net and we’ve probably all made these at one time or another.  My peeps love them and one of their aunts make them for the crowd when requested.

These are along the same lines but just a tad different – using fresh peaches.   One of the sons-in-law loves peach anything – especially peach ice cream so I know he would love these.  I just may have to make him a batch and send them his way!  Especially while the peaches are still in season.

Peach Dumplings

4 medium size peaches, peeled, pitted and cut into 4 slices each (each peach will equal 4 pieces for a total of 16)

2 (8 oz) cans crescent rolls

2 sticks butter, melted

1 1/2 cups sugar

1 tsp vanilla

1 tsp cinnamon

1 can mountain dew or sprite will work just as well

Preheat oven to 350 degrees.  Separate the crescent rolls into triangle.  Roll ne peach slice in each crescent roll covering as much of the peach as possible and place in a 9’x13′ baking dish that has been sprayed with nonstick spray.   Melt the butter and mix in the sugar and vanilla.  pour evenly over the cute little crescent bundles.  Then sprinkle them evenly with the cinnamon.  Pour the soda around the edges of the rolls, not over the tops so the cinnamon remains on top.  You could reverse this process by pouring the soda on first then sprinkling on the cinnamon, I guess.  Makes more sense to me!

Bake, uncovered, for approx. 40 minutes until golden brown.  These would be so good served with a scoop of homemade peach ice cream.  Would that be considered peach overload??   Or you could just stick with a good old vanilla ice cream. Never go wrong with vanilla.  


See how you like these with peaches.   Or will the apple still be your favorite?   Have a great and blessed day!


Mardi Gras Wings from Publix

Ask Publix for their secret rub mix contents to their Mardi Gras Wings and you won’t get it.   It is apparently a rub made especially for them, by them, or by a company for them.   But if you have ever had their Mardi Gras wings, you know they are unique, and good, and savory, and different.   

I have thought and thought on these wings, and knew several ingredients that they contained.   I was missing two that I didn’t think about when I found this recipe that another blogger (Lemonythyme.com) had played around with and this combination almost hits it dead on.   I still feel there is a little something we are not hitting on, but this rub is so close, I may not worry about it or it just may “click” one day and then, there you go.  Perfect!

We made some wings with this rub on it and they were so good, and moist, and flavorful.  I can’t wait to roast a whole chicken with this rub on it.  (If you roast a whole chicken, don’t forget to rub the inside of the cavity, and under the skin with the rub also).  

Give it a try and see just how close you think this comes to the original “Publix Marti Gras Wings” – and if you have never had those, you have missed out on some good Football Food!  Or anytime food, for that matter!

Mardi Gras Wings Seasoning Mix

2 Tbls. dried rosemary

2 Tbls. chili powder

1 Tbls. kosher salt

1 Tbls. garlic powder

1 Tbls. dried ground oregano (I think it may need 1 1/2 tbsp dried oregano and will add this amount next time as a tester)

1 Tbsp Tony’s Creole seasoning

1 1/2 tsp cumin

1 tsp. dry ground mustard

1 tsp. black pepper

Mix all ingredients above and store in an air tight container.

To use, Place wingettes on sheet pan; coat with canola oil and stir to coat; liberally sprinkle seasoning on wings and stir with hands to mix coating on wings.  Bake at 375 degrees until desired doneness (we like ours crispy done).  Stir several times during cooking.   

These could also be grilled on your grill once you have coated them in the canola oil and then mixed with the seasoning.

Some of the comments said it had a tad too much rosemary and may need just a pinch of fennel seeds.  I experimented by backing off a 1/2 tbsp of rosemary and adding a pinch of fennel seed but next time I will not do that.   When you eat the wings from Publix there is no fennel flavor and there is a rosemary flavor.   I will keep the amount of rosemary above in the mix and nix the idea of adding any fennel at all.  

Like I said, play around with it.  It would also work well on a pork tenderloin, or now that deer season is almost here, on a back strap or tenderloin. This seasoning is great just as it is.  Hope you like it!

Apple Pie and Peach Pie Cookies

I made some cookies last night – I will be making them again Saturday for a lunch at church on Sunday.  Man, they looked good.  And they were easy, too!  It’s like eating a cookie and pie all at the same time.  Make these, and they won’t last long.


Apple Pie Cookies

(If you want to make peach pie cookies, just substitute the apple pie filling for a can of peach pie filling and leave off the caramel topping – everything else is the same – and yes, you can use any flavor of pie filling)

1 box pie crusts (2 sheets per box)

1 can apple pie filling

caramel sauce (I used the ice cream topping caramel sauce), about 1/4 to 1/2 cup or just enough to cover the crust

1 egg

2 Tbsp cinnamon/sugar

1 Tbsp nutmeg

flour for sprinkling

round cookie cutter, any size you like

Coarsely chop the apple pie filling into small pieces and place in a small bowl.

cut up fruit one

Lay out a sheet of pie crust on a lightly dusted surface area, ans sprinkle with a light dusting of flour, and just roll the dough just a bit to increase the dough slightly (not much though as you don’t want your crust too thin or it gets soggy -trust me on this!)

Pour some caramel sauce – just enough to coat the crust – onto the pie crust and spread evenly creating a thin layer. I think I may have rolled my crust a little too thin this time.  Don’t be me!

caramel topping

Top the caramel layer with a layer with a layer of the chopped up apple pie filling, making sure not to add too much pie filling.  Spread evenly over the crust.  Mix the cinnamon/sugar (if you have pre-mixed cinnamon sugar use that or make your own – and the nutmeg together in a small bowl) – I sprinkled my pie filling with some of the cinnamon sugar/nutmeg mix because in my opinion, canned pie filling is bland). 

Roll out the second sheet of pie crust the same size as the first sheet, and slice it into strips.  Create a lattice crust (just like on a pie) for the top of the pie filling over the whole bottom pie crust.  

Dip cookie cutter in egg wash and cout out pie cookies – place on cookie sheet (I sprayed mine to make sure they didn’t stick). Brush tops with egg wash and sprinkle with the cinnamon/sugar/nutmeg mixture on top of the crust.

ready for oven

Bake at 350 degrees for 20-25 minutes until they are golden and firm.


I left off the caramel on the peach pie cookies but made them exactly the same in all respects to the rest of the directions and I think the crust was better.   Next time I make the apple pie cookies I will leave off the caramel.  I think it made the crust a little “gooey”..  Or if you still want that “caramel apple” flavor, I may just stir a tablespoon or two into the apple pie filling or just make my own filling incorporating it into my filling!

apple and peach cookies

Try these and let me know what fruit you use in yours!  Have fun this weekend!   FOOTBALL IS HERE!

Creole Seasoning Mix – It’s what’s for dinner

We are having grilled Tilapia tonight.   And we both like ours with different toppings.  It will be a smorgasbord of flavors!  Hubby is trying the “pork dust” on a couple of his filets.   I want some seasonings on mine – while I like fish, I don’t like it to, well, taste “fishy”.  Go figure that one out!   I guess I just don’t like a very strong fishy taste.  So I will be using an already made seasoning mix we have and one I make up – a Creole Seasoning mix.   Give it a try sometimes when you are cooking fish – or sauteeing some shrimp to go on top of a salad – or grilling some shrimp skewers!   It would also be good to flavor up some rice.


Creole Seasoning Mix

1 Tbsp onion powder

2 Tbsp dried oregano

½  Tbsp dried thyme

½ tsp cayenne pepper

2 Tbsp garlic salt

1 Tbsp dried basil

1 Tbsp black pepper

2 Tbsp paprika


Mix all ingredients and store in an airtight container (such as a ball jar).  Great to season seafood, poultry, pork tenderloin.

Crispy Cheddar Crisps

These are so good.  I can go and pick one up and eat it as a quick snack.   I can eat these with a salad.  I can eat these with a chicken salad plate.  I don’t have to have anything else to eat these!   And these are so easy to make and with one ingredient, you can’t go wrong with that.  Next time I am sprinkling a bit of cayenne pepper and a pinch of garlic powder in the cheese and mix before making to give a little kick and an additional flavor to these.  

Crispy Cheddar crisps (I made three batches of these so I would have some to much on!

6 Tablespoons Cheddar cheese, shredded (I used finely grated sharp cheddar cheese but feel free to buy the block and grate your own)

Preheat oven to 375 degrees.   On a cookie sheet lined with parchment paper or a Silpat liner, (which is what I used for this cooking), drop a tablespoon of shredded cheddar cheese into 6 separate piles (whether you use 4 or 6 or 8 piles will be determined by the size of pan you use).  Make sure they have at least 2 inches space between them to spread.

cheese photo one


Bake in oven roughly 10 minutes (this will depend on your oven so watch them starting around 8 minutes – it may take a little over 10 minutes).  You want to look for a golden brown color around the edges.

photo two out of oven

Pull out of oven and let cool for 10-15 minutes.  Loosen from cookie sheet with a knife if they are sticking.  Enjoy!  I put mine after they cooled in a zip bag so I can just grab one to munch on.   Letting them cool is what makes them finish crisping up.  I think I took this one just before they finished crisping up.  

.  photo three

Minions leads to popcorn and toppings

I finally got my copy of Despicable Me and of course made hubby sit through it last night while we both snickered, laughed, and had fun watching those cute yellow, then purple, then yellow, creatures.   I have plastic Easter eggs that look like minions.   Nothing says Easter like minion eggs!   

But that made me wanting some popcorn.  Which reminded me that I have some great toppings for popcorn.   Which reminded me I haven’t shared those toppings with you.  So here they are. Four of them.  A flavor for all kinds of tastes. Make them, get those minion movies and have an enjoyable family night.  

Italian popcorn seasoning

½ cup grated Parmesan cheese

1 Tbsp dried oregano

1 Tbsp dried thyme

1 Tbsp seasoned salt

1 tsp ground black pepper

 ¼ tsp crushed red pepper flakes

Combine all ingredients, stirring well to combine.  Store seasoning in an air tight container.


Southwest popcorn seasoning

¼ cup chili powder

¼ cup ground cumin

2 Tbsp garlic powder

1 Tbsp ground coriander

1 Tbsp salt

Combine all ingredients, stirring well to combine.  Store seasoning in an airtight container.


Ranch-style popcorn seasoning

¾ cup dried parsley flakes

¼ cup onion salt

¼ cup garlic salt

¼ cup onion powder

¼ cup garlic powder

2 Tbsp dried dillweed

1 Tbsp ground black pepper

Combine all ingredients, stirring well to combine.  Store seasoning in an airtight container.


Cajun popcorn seasoning

½ cup paprika

1/3  cup seasoned salt

¼ cup onion powder

¼ cup garlic powder

¼ cup dried oregano

¼ cup dried basil

2 Tbsp dried thyme

1 tbsp ground black pepper

2 Tsp ground cayenne pepper

Combine all ingredients, stirring well to combine.  Store seasoning in an airtight container.

Surprise, surprise…..

you win the prize!


Birchboxes for a year are going to….(selected by random.org)

winner one

# 15 – patsy – and she selected a ladies box

winner two

# 12 – Charlotte – and she also selected a ladies box.


I hope you both enjoy these!   I will be contacting each of you for a preferred email address you wish me to use for your e-gift.  




Birchbox – little surprises each month

This is so fun!  I found out about this from a co-worker and started my subscription to Birchbox.  A unique little way to try high end products from hair products to moisturizers, to colognes, to lip gloss, to make-up, to home accessories!   You pick!  Personalize your likes, your skin types, your hair type, your personal box!  And this isn’t just for ladies.  Men can personalize their box as well.  My first box arrived yesterday and boy, was it fun to find all the fun stuff in my little box!

My point?   I am giving away two (2) one-year subscriptions to Birchbox!   Yes you will get a box each month, with a few goodies to try in each based on your personal profile of your likes.  What will be in your personal box?   And will you select the ladies box or the men’s box?   

Log on to https://www.birchbox.com/  com and see what they are all about.  

How do you win?   Leave me a comment below and tell me if you win, will you choose a ladies box or a man’s box.  

Two winners will be selected and posted Friday and notified by me via email.  Good luck!

Eating cookies – one at a time!

In the past, I posted how to make one giant, one serving chocolate chip cookie.  Well, I ran across another recipe for one oatmeal raisin cookie – hubby’s favorite! And one flourless peanut butter cookie – great for those who eat gluten free. 

These are good if you just want a good afternoon dessert with your tea or coffee or if you want to make one for a co-worker who is having a birthday, or to cheer someone up!

Try these and see how you like them.  I just bet you will keep these, along with the chocolate chip recipe handy.

One Oatmeal Raisin Cookie

2 Tbsp butter

1/4 cup packed light brown sugar

 1 Tbsp whisked egg

1/4 cup all-purpose flour

1/4 cup quick oats

1/8 tsp baking soda

1/8 tsp cinnamon

1 pinc salt

2 Tbsp raisins

1 1/2 Tbsp chopped pecans or walnuts (optional, chop small)

Preheat oven to 350 degrees.  Place butter in a medium microwave safe mixing bowl and heat on high until almost fully melted.  Add brown sugar, 1 Tbsp egg, flour, oats, baking soda, cinnamon and salt to the melted butter.  Stir until well blended (will seem dry at first but will start to come together).  Add raisins and nuts and mix.

Shape dough into a 3 1/2 inch disk on a silpat or parchment paper lined baking sheet and bake for 13-15 minutes or until edges are golden but center is still soft.  cool slightly and enjoy. 

Flourless Peanut Butter Cookie

1/4 cup creamy peanut butter (not natural or homemade)

1/4 cup powdered sugar

1 Tbsp whisked egg

Preheat oven to 350 degrees.  In a bowl, using a fork, stir together al ingredients until well blended and batter begins to dry slightly (the more you stir the drier it will become, and you want it just dry enough to be able to hold a shape and form a ball).  Shape into a ball then transfer to a silpat or parchment paper lined baking sheet.  Using the palm of your hand, flatten ball slightly, then using the fork, gently press downward to make criss-cross patterns over the entire cookie-it should be about 3 1/2 inches across.  Bake 12-15 minutes.  Cool slightly and enjoy.  


Remember – to get 1 Tbsp egg, crack egg in bowl and whick to blend well.  Then you can measure out your 1 Tbsp.  Reserve remaining egg for a later use.


Hope you try these and share with someone – it’s sure to put a smile on their face!