Category Archives: Meats

Chili Macaroni

Hello Everyone,

Here is a recipe I have made so many times I could make it blindfolded! Ok so maybe not blindfolded, but I have made it many times and never the same way twice! You will find in different parts of the country that it’s called by different names. American Chop Suey, and goulash are the other two names people call it. I have always called it chili mac, because to me it’s a mixture of chili, with macaroni added. It is my favorite one pot dish! Many years ago when I worked in home health, we had a client that lived with us and this was his favorite dish! He would eat 3-4 plate fulls of it and then would complain his stomach was too full! I would think well duhh, you ate too much! Sometimes you can’t tell people what to do! Wow, that was a long time ago!!! So here is the recipe, I finally took the time to write it all down, instead of just throwing it all into the pot! 🙂

Chili Macaroni:

1-1/2 lbs. ground beef

1 large yellow onion, chopped

1 large green bell pepper, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 (15 oz.) can tomato sauce, low sodium

1 (14.5 oz.) can fire roasted tomatoes, chopped

1-1/2 cups low sodium beef broth

3 tbsp chili powder, more or less to your taste.

1 tsp. salt

1 tsp. black pepper

2 cups uncooked macaroni

Heat a large cooking pot, brown the beef in batches, breaking it up with a wooden spoon. Cook just until brown. Add in the onion, bell pepper, celery and garlic, cook until the onion and celery are tender, on medium-low heat, about 10 minutes. Stirring the mixture every couple of minutes. Add in the tomato sauce, tomatoes, broth, chili powder, salt, and pepper. Bring to a boil on medium heat, then add the 2 cups uncooked macaroni. Turn heat to medium-low, and cook until macaroni is tender and some of the liquid is evaporated, I leave the lid off. Adjust seasoning’s to your taste. Sometimes I add a can or whole kernel corn, sharp cheddar cheese, canned beans and sliced black olives. Enjoy! 🙂

I know it’s been awhile since I have posted, I have been really sick. My last Dr appt she told me I am anemic, and had low vitamin D. I have been in so much pain, that all I have been able to do, is some laundry, dishes, and I try to do some sweeping. I can’t believe, how simple little chores can be very hard on me or I can’t do them at all. I can’t go on the floor on my knees, because it’s very painful and sometimes I have a really hard time getting back up. One of these days I’m afraid I will fall and break my leg, back, or my hip, then I’ll be up the creek without a paddle… My feet are completely numb, whenever I walk around the house I wear house slippers, because if I don’t I step on stuff and can’t feel it. That’s part of the reason I don’t drive much anymore. Hopefully someday I will get better, but it my future doesn’t look to good. I have thought about moving into an assisted living home at times. I feel like a burden on Ray and my family can’t help or don’t want to. I don’t hear from them too much, except for a few of them. I know they are all busy with their lives, and some are sick, so maybe that’s why I don’t hear from them.. Well sorry for sounding sad, I just needed to vent a little I guess..

Until next time, if there is a next time…


P.S. I do really love our new home! It’s really nice to have all this space!!!

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Posted by on March 9, 2012 in Meats, One-Pot Dishes, Pasta


Classis Shrimp Cocktail

Hello Everyone,

Here is a wonderful recipe I made for our Valentines dinner. It’s from my wonderful friend and blogger Mary from Apron Strings and Wedding Rings..

Classic Shrimp Cocktail:

24 large shrimp

1 lemon cut into wedges

3 tbsp. Italian parsley

1 small yellow onion, cut into wedges

6 whole black peppercorns

1 tsp. salt

enough water to cover shrimp

Place shrimp in a large sauce-pot. Place all above ingredient’s in pot and cook on medium-high heat just until shrimp is pink, about 4-5 minutes. Make sure when you clean the shrimp to leave the tails on! Drain shrimp and chill until ready to serve.

Cocktail Sauce:

1 cup chili sauce

3 tbsp. lemon juice

1 tbsp. horseradish

2 tbsp. minced yellow onion

1 tsp. Worcestershire sauce

1/4 tsp. salt

1/8 tsp. Tabasco sauce, optional

1 tbsp. minced Italian

Mix all ingredient’s together, taste and adjust seasoning’s, if desired. I served this in a Martini glass and it was delicious! Here is the picture of this plus a few more of our Valentines dinner. One picture doesn’t look the best, but it sure tasted good!


I know I haven’t posted much at all this month. I have been really sick. I saw my dr yesterday and I am anemic, and my vitamin d is really low. So, I have to take a lot of vitamin d now.. Low vitamin d causes a lot of pain, and I have been in a lot of pain… It’s been terrible.. I haven’t been able to do much, our Valentines dinner is about the only food I have cooked.. Hopefully in a week or so, I’ll get better!

Until next time..

Amanda :)


Turkey and Vegetable Meatloaf

Turkey and Vegetable Meatloaf:


2 tbsp. Olive oil

5 green onions, chopped

1 large celery stalk, peeled and chopped

1 large carrot, peeled and chopped

4 garlic cloves, minced

1 can (14.5 oz.) fire roasted tomatoes, drained

½ tsp. dried thyme

Heat oven to 350 degrees. Heat oil in a skillet on med-high heat, add in the green onions, celery, and carrot cook until soft, about 5 minutes. Stir in the garlic, thyme and tomatoes. Cook until fragrant and until some of the tomato juices have evaporated, about 8 minutes. Set aside to cool for 5 minutes.


½ cup ketchup

ÂĽ cup packed light brown sugar

4 tsp. apple cider vinegar

Mix all 3 ingredients together until smooth, set aside.


2 large eggs

2/3 cup buttermilk

2 tsp. Chipotle mustard

2 tsp. Worcestershire sauce

1 tsp. salt

½ tsp. black pepper

ÂĽ tsp. Tabasco

1 lb. ground turkey

1 lb. ground turkey sausage

2 cups Panko bread crumbs

1/3 cup chopped fresh parsley

In a large bowl, mix all meatloaf ingredients together, I use my hands. Do not over-mix, or your meatloaf will be tough. Mix in the vegetable mixture. Place meatloaf in a 9×5-inch loaf pan. (I use a stone-ware baking pan, it holds in the juice’s better, as turkey meatloaf can get dried out very easy and they retain the heat longer.) Brush half of topping onto meatloaf. Bake meatloaf for 1 hour, then brush with remaining topping. Bake another 35-40 minutes until an instant read thermometer reads 175 degrees. Let rest and it will reach 180 degrees with carry-over cooking. Let cool for 15 minutes before slicing. Enjoy 🙂

I know I have made a lot of meatloaf in just one day, but there is a story behind all this. Last week I wasn’t feeling well at all. Ray was going to Costco, and asked me if I wanted him to bring anything back for dinner. I said yes, but please no pizza, the last 2 times I ate their pizza I got sick, it’s just my food sensitivities coming back. And I didn’t want chicken, getting tired of roasted chicken! I said to him they have already prepared food entrĂ©e’s in the cooler in the back, why don’t you see what they have there. He said ok, I’ll do that.. He came home with 2 different entrĂ©e’s, chicken enchiladas, which were really good! And meatloaf with mashed potatoes. I could tell they were made from scratch, they did not have a box taste that so many prepared entrĂ©e’s have. I really loved the meatloaf, in fact a meatloaf sandwich is my favorite! I slice the meatloaf, spread a little butter on the bread and it’s delicious. I love the meatloaf so much that within 2 days I ate all of it making sandwiches out of it. The loaves were not very big, about 4×2-inch’s in size, and covered in ketchup. I barely touched the mashed potatoes. Well needless to say I made Ray upset with me for eating all the meatloaf, he had only one small slice of it the day he brought them home. He was pretty mad at me.. I said I was sorry and I would make it up to him. That’s why I made the bacon-wrapped meatloaf yesterday. Well I am no longer in the dog-house, for now at least!!! LOL!! He asked me yesterday after I posted the recipe if I talked about why I made the meatloaf, and I said no. Only because I was tired and didn’t feel like writing about it. So now you all know my dirty little secret, I LOVE meatloaf!!!

Well better go for now, I need to get some house work done and put away 12 file size boxes of my books! And I have more in storage! YIKES!!

Amanda 🙂

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Posted by on January 26, 2012 in Meats


Bacon Wrapped Meatloaf

Hello everyone, I made this meatloaf for Ray yesterday, and it has been a big hit! 🙂

Bacon Wrapped Meatloaf:


1 tbsp. Olive oil

2 medium onions, chopped

4 garlic cloves, minced

½ tsp. dried thyme

Heat oven to 350 degrees. Heat oil in a skillet on med-high heat, add in the onions and cook until soft, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 5 minutes.Set aside to cool.


½ cup ketchup

ÂĽ cup packed light brown sugar

4 tsp. apple cider vinegar

Mix all 3 ingredients together until smooth, set aside.


2 large eggs

½ whole milk

2 tsp. stone ground mustard

2 tsp. Worcestershire sauce

1 tsp. salt

½ tsp. black pepper

ÂĽ tsp. Tabasco

1 lb. ground beef

1-1/2 lb. ground pork sausage

2/3 cup finely crushed saltines

1/3 cup chopped fresh parsley

1 lb. thick cut bacon

In a large bowl mix all meatloaf ingredients together, I use my hands. Do not overmix, or your meatloaf will be tough. Mix in the onion mixture as well. On a large piece of parchment paper, lay the bacon strips next to each other slightly overlapping each piece. If you have an extra piece, just lay it on the bottom of meatloaf. Spread meatloaf mixture down the middle of the bacon, shaping into a loaf. Using the parchment paper, gently roll the bacon around the meatloaf. Place meatloaf bottom side down on a slightly greased broiler pan. (I use my broiler, because it allows the drippings to fall under and not make your meatloaf greasy.) With a pastry brush, brush half of the topping over meatloaf. Bake meatloaf for 1 hour, then brush with remaining topping. Bake another 20-30 minutes until an instant read thermometer reads 160 degrees. Let cool for 10 minutes before slicing.  Enjoy!!!

Until next time…

Amanda 🙂

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Posted by on January 25, 2012 in Meats


Dragon’s Breath Chili

Hello Everyone,

Here is the chili recipe I made for Ray’s chili/dessert contest, and the name fits it. You don’t taste the heat at first, but it comes back to hit you, hence the name Dragon’s Breath! It’s slightly adapted from a Guy Fieri, Food Network chef and host..

Dragon’s Breath Chili:

3 tbsp. olive oil

2 red bell pepper, chopped,

2 jalapenos, minced, seeds removed

4 anaheim chilis, roasted, peeled and chopped, seeds removed

3 poblano chilies, roasted, peeled, and chopped, seed removed

2 medium yellow onions, diced

1 large head garlic, minced

2 lbs. boneless sirloin steaks, 1/4-inch dice

1 lb. hot italian sausage

2 tsp. granulated garlic

3 tbsp. chili powder

2 tsp. sweet paprika

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. cayenne pepper

2 tsp. black pepper

4 (8oz,) cans unsalted tomato sauce

1 (12oz.) can tomato paste

12 oz. bottle of lager style beer, I used a brand from Montana, it was really good!

1 cup beef broth or stock

4 (15.5 oz.) can kidney beans, undrained

salt to taste

In a large stock pot, and over medium high heat, heat the olive oil. Add all the peppers, and onions, and cook until onions are soft, then add minced garlic. In another saute pan, brown the sirloin in batches and add to onion/pepper mixture. When done browning meat, add the sausage, break apart into chunks then add to meat/onion/pepper mixture. Add remaining ingredient’s (except the beans) and cook on medium-low heat for 2 hours. During last 15 minutes of cooking add beans and the liquid they come in. Add salt to taste. Serve with sour cream, crackers, extra hot sauce, and chopped green onions. If you’re not a chili head like me, better have some tums on hand!! 🙂

Until next time!

Amanda 🙂

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Posted by on November 6, 2011 in Meats, Soups


Slow Cooker Corned Beef Brisket

Hello All,

Here is one of my favorite ways to cook corned beef brisket for St. Patrick’s Day.

Slow Cooker Corned Beef Brisket:

1 3-1/2 lb. corned beef brisket

1 large onion sliced

1/2 lb.  baby carrots

1 lb. small-medium red potatoes, if they are large ones cut them in half

1/2 small head of cabbage cut into chunks

I place all the vegetables in the bottom of my 4-quart crock pot. I wash off a lot of the brine with cold water to get rid of some the salt. In a large saute pan brown the brisket on both sides. Add a little water to the pan to get all the browned bits out of the pan, and add to slow cooker. Place the beef brisket on top of the veggies, and sprinkle the spice packet over the top. Pour about 1-inch of water into crock pot. Cook on high for 4-5 hours or on low 8-10 hours. I don’t add any extra spices or salt to this. The meat adds all the flavor you will need. If you wish you can use the juice left over to make a gravy. I don’t I just add pepper to my dish.. This is great with some Irish Soda bread!!

I’ll have several more recipes to post for St. Patrick’s Day so keep coming back!!! 🙂

Until later…

Amanda 🙂


Posted by on March 14, 2011 in Meats, St. Patricks Day Menus


Meatloaf with Carmalized Onion Topping

Hello Everyone,

Ray and I love meatloaf, its easy to make plus makes great sandwiches the next day! 🙂

Caramelized Onions:

4 large yellow onions, thinly sliced

4 tbsp. unsalted butter

2 tbsp. olive oil

salt and pepper to taste


1-lb. ground turkey meat

1/2-lb. ground pork

1 cup whole milk

1 tbsp. Worcestershire sauce

1 tsp. poultry seasoning

1/2 tsp. salt

1/4 tsp. black pepper

4 garlic cloves, minced

1/2 cup fresh dry breadcrumbs

1 large egg

1 small onion, finely chopped

To make onion topping, melt butter with the olive oil, and cook onions on medium heat until onions have browned and caramelized in color, about 1 hour. Use a non-stick pan and stir with a wooden spoon every 10 minutes or so.  Heat oven to 350 degrees, and combine all meatloaf ingredients together, do not overmix. Place in a 9×5-inch loaf pan. I like to use  my stoneware loaf pan, the meatloaf get’s a nice crust. Top with caramelized onions and bake for 1-15  minutes or until a thermometer reaches 170 degrees.

Had great time at my church women’s group last night. Heard some great testimonies that really moved me. Later the ladies prayed for me, and I am believing that Jesus will heal my lung disease! I found out that a lot of them go the Y also. I said please pray for me to have the courage to go and keep going!! One lady last night said that I look younger than the first time we met! I said really? First time we met at the church group was over a year ago. That’s hard for me to compute in my brain, that I could look younger, when I feel so fat from the steroids. So hopefully in another year’s time I’ll look even better, that would be great!!! 🙂

Going to be a slow week for me with no cakes to bake, don’t know what to do with myself… I am working on a Valentines menu for Ray and I.  I want to say to anyone who follow’s my blog that I’m sorry I didn’t finish making the New Year’s eve menu. I haven’t even made the broccoli dish or the sweet potatoes. I have all the stuff for them, so maybe with no cakes with week, I’ll make them.. Maybe… They would be great to eat anytime, I guess, not just on a holiday..

Until next time everyone…

Amanda 🙂


Posted by on January 19, 2011 in Meats


Swedish Meatballs

Hello Everyone,

Here is a recipe I made up for my husband awhile ago. We had something similar at our church group one night and he begged me to make it for weeks! 🙂

Swedish Meatballs:


1 large egg, lightly beaten

1/2 cup whole milk

2 tbsp. ketchup

1 tbsp. Worcestershire sauce

2 garlic cloves, minced

1 tbsp. fresh parsley, minced

1 tsp. salt

1/4 tsp. black pepper

3/4 cup old-fashioned rolled oats

1-lb. ground beef

1/2-lb. ground pork sausage

4 tbsp. all-purpose flour


3 cups fresh mushrooms, sliced

1/4 cup plus 3 tbsp. unsalted butter, divided

3 tbsp. all-purpose flour

1/2 tsp. fresh thyme, finely chopped

salt and pepper to taste

1 can (14-oz.) low-sodium beef broth

1 cup sour cream

1 tbsp. fresh parsley, chopped

For meatballs: In a large bowl, combine all the ingredients together for the meatballs (not the flour yet). Shape into 1-1/2-inch balls. Roll in flour, shaking off excess. Place 1-inch apart on a greased 15x10x1-inch baking sheet. Bake, uncovered at 400 degrees for 10 minutes. Turn meatballs, bake for 12-15 minutes longer or until meat is no longer pink.

For cream sauce: In a large skillet over medium-heat, melt the 1/4 cup butter and brown the mushrooms; set aside. Meanwhile, for sauce, melt the remaining butter in saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and the sour cream. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in the mushrooms and parsley. Drain the meatballs on paper-towels; transfer to a serving dish; add sauce over top. Serve with hot cooked noodles or rice.

The trip to Twin Falls went really well! Rays aunt was delighted to see the cake I made for her. I made a 2-layer white almond sour cream cake with a raspberry filling and vanilla buttercream. I made about 200 little drop flowers in light pink and light purple royal icing. The look on her face said it all, she was thrilled! Her daughters and some grandchildren were there and some other cousins, I’m sorry everyone I have a hard time keeping up with all the names and the faces. They loved the cake too!! 

I don’t have any cakes at all this week, which I am happy about. I need to rest and get some other thing’s done around my house… I am really tired even though Ray does all the driving and carries all the bags ect… The stocking’s help my legs from hurting so much.. Pray for me as, we are going to start going to the Y this week, I need encouragement… This isn’t easy for me, I don’t like people to stare at me…Ray doesn’t realize it, but I see it when people stare at me, because of my weight. The steroids have made my face so puffy, that I look awful, plus my hair is falling out, getting curly, and growing in all the wrong places!!  Ray is even thinking about entering a weight-loss contest that’s been advertising, I said I’m not going to enter it, that’s too much pressure for me… I have enough other pressure and crap that I don’t need that..

Well enough for now, it’s hard for me to watch a movie and blog at the same time…

Until next time..


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Posted by on January 17, 2011 in Meats


Chicken Pie

Hello Everyone,

Here’s a recipe I really like!!!

Chicken Pie:


3 cups all-purpose flour

1-1/2 tsp. salt

1 cup butter (2 sticks) 8 oz.

1/4 cup ice water


8 chicken breast halves

1/4 cup unsalted butter (1/2 stick) 2 oz.

1/4 cup all-purpose flour

2-1/2 cups chicken broth

1-1/2 tsp. salt

1 tsp. ground thyme

1 tsp. dried marjoram flakes

1 tsp. rubbed sage

1/2 tsp. black pepper

1 lb chicken sausage, browned

5 slices bacon, cooked and broken into 1-inch pieces

1 egg yolk

1 tsp. water


Sift flour and salt into a medium bowl. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal. Sprinkle water over dough, mixing quickly just until dough forms a ball. Divide in half. Press half of dough into and up sides of lightly greased 2-quart round baking dish. Cover with plastic wrap: refrigerate baking dish and remaining dough.


Cook chicken breast in salted boiling water in a large stockpot. Remove from water and cool. Remove meat from bone and tear into bite-size pieces. Melt butter in a large saucepan over medium heat. Stir in flour. Stirring constantly, cook until mixture thickens and bubbles. Gradually stir in chicken broth. Stir in salt, thyme, marjoram, sage and pepper. Cook stirring constantly, until mixture thickens (3-4 minutes). Preheat oven to 350 degrees. On a lightly floured surface, use a floured rolling-pin to roll out remaining dough. Layer half of chicken in bottom of dough-lined baking dish. Layer sausage and bacon over chicken. Top with remaining chicken. Pour sauce over meat. Top with remaining rolled out dough. Trim dough and crimp edges of pie. Cut slits in top of pie for steam to escape. (If desired, roll out dough scraps and use a cookie cutter to cut out a decoration for top of pie. Apply cutout to pie with a small amount of egg yolk.) Bake pie for 1-1/2 hours. Combine egg yolk with water and brush over top of crust. Bake 5 minutes more.

I didn’t go to the ultrasound today I made the app for Friday, since Ray is off work and can drive me there. My eyes are getting really bad. The swelling from the lymph nodes makes it hard for me to see. I am afraid I am getting another blood clot in my leg, the pain is back.. I was going to go see my dad today, but I didn’t feel safe driving… 


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Posted by on December 27, 2010 in Meats, Pastry, Pie


Thanksgiving Menu part 2

Hello Everyone,

Here is the 2nd and last 3 recipes I made up for my Thanksgiving menu. This is my first time roasting a duck and I will say it’s completely different than roasting a chicken or turkey. I got the recipe from one of my absolute favorite cookbooks, it’s from Williams-Sonoma. I was first introduced to Williams-Sonoma several years ago, when my mom bought one of their cooking CD’s to play with on her computer. Well I searched through it and have been hooked ever since then!!! I have several more of their cookbooks plus I LOVE to visit there store and website!!! I have made so many recipes from their cookbooks. LOVE, LOVE, LOVE, THEM!!! LOL!! My husband say’s I’m obsessed with them!! He’s right!! 🙂 I hope you’ll give this recipe a try!!

Roast Duck with Parsnips and Marsala Wine

1 duck, 4-5lb.

1 lemon

5 sprigs fresh marjoram

1 yellow onion, sliced

1 lb parsnips

1 whole clove

1 bay leaf

2 cups rich chicken stock

2 tbsp dark brown sugar

1/2 cup dry Marsala wine

salt and black pepper

Position rack in the center of the oven and preheat oven to 350 degrees. Rinse duck inside and out. Dry with paper towels. Cut lemon in half and squeeze the juice inside of duck, sprinkle salt and pepper inside and outside of the duck. Place 4 marjoram springs inside duck along with the cut lemon. Place breast side down in a roasting pan and roast for 45 minutes. Turn over the duck and prick the duck breast in several places, this allows the fat to drain from the duck. Roast another 45 minutes longer pricking the duck breast a couple more times. While duck is roasting, peel and slice the parsnips and cover with water and cook with 1 tsp. salt and the cut up onion, until tender; drain and set aside. Check if the duck is done: pierce the thigh with a knife tip; the juices should run pink for medium-rare. Alternatively, insert an instant-read thermometer into the thickest part of the thigh away from the bone. It should read about 180 degrees. If you prefer your duck well done, roast for 10-20 minutes more. Be forwarned, however, for the meat will be dry. Remove the pan from the oven, then remove the duck from the pan, pouring off the accumulated liquid from the cavity into the pan. Place duck on a warmed platter and keep warm. Tilt the pan and skim the fat from the surface, there will be about 1/2 cup full of fat from the duck. (keep it and fry potatoes in the duck fat, it’s is so tasty)!! Place the remaining juices from the duck, marjoram sprig, clove, bay leaf, 2 cups chicken stock, 2 tbsp. dark brown sugar, and the wine in a medium saucepan. Place the pan over medium heat and let boil slightly until reduced by half and thickened. Strain the sauce and add to the parsnips and heat through. Using poultry shears , cut the duck into quarters, discarding the backbone. Add any juices that have accumulated on the platter to the parsnips. Serve the parsnips with the duck and spoon some sauce over the duck and parsnips.

Spinach Risotto:

1 lb. fresh spinach

4-1/2 cups chicken stock or broth, keep warm

1/2 cup unsalted butter, 4 oz.

2 cups Arborio rice

1/2 cup dry white wine

salt and pepper to taste

1/2 cup freshly grated Italian Parmesan cheese, Parmigiano-Reggiano

In a large heavy saucepan, melt the butter and add the rice and cook for about 2 minutes just until opaque in color. Reduce the heat to low and add the wine and stir until the wine has been absorbed. Start adding the hot chicken stock, 1/2 cup at a time. Cook slowly, stirring frequently, until all the liquid has been completely absorbed and the grains are tender but firm to the bite. This will take about 20-25 minutes; you will need all of the chicken stock. Stir in the spinach until wilted and then add the cheese.

Orange Floating Islands:

For the orange sauce:

1 orange

2 cups whole milk

5 egg yolks

1/3 cup sugar

1/4 cup heavy cream

For the Meringues:

4 egg whites

1/8 tsp. cream of tartar

1/3 cup sugar

Unsweetened cocoa powder for sprinkling

ground cinnamon for sprinkling

Grate zest from the orange, you should have about 1 tbsp. In a medium saucepan over medium heat warm the milk just until small bubbles appear around the edges of the pan; remove from the heat. In a bowl, combine the egg yolks and the sugar. Whisk until light, 1-2 minutes. Whisk in the cream and orange zest. Then gradually whisk in the hot milk until well blended. Return the mixture to the saucepan and place over medium-low heat. Stirring with a wooden spoon, heat until thickened and the mixture coats the spoon, about 5 minutes. Do not overcook. To test, run a finger across the back of the spoon; it should leave a trail. Immediately transfer to a shallow serving bowl, set aside to cool a little, then cover and refrigerate to chill.

To make the meringues, in a large saute pan or deep-frying pan, pour in water to a depth of 1-inch and bring to a bare simmer over medium-low heat. Meanwhile, in a large, clean, dry bowl, combine the egg whites and cream of tartar. Using a balloon whisk, beat until stiff peaks form. While continuing to whisk, gradually add half of the sugar, a little at a time, until the whites are glossy and stand in peaks. Using a large spoon fold in the remaining sugar, a little at a time. The meringue should remain glossy and stand in peaks. Cover a baking pan with paper towels. Using a serving spoon and forming one at a time, scoop up oval mounds of meringue and float them in the simmering water. Poach, turning once, about 45 seconds on each side. Using a slotted spoon, transfer the meringues to the prepared pan to drain. Repeat with the rest of the meringue. Transfer to a plate, cover, and refrigerate for up to 2 hours. To serve, spoon the custard into shallow dessert bowls or deep dessert plates and float 2 or 3 meringues on each custard. Sprinkle each meringue with a little cocoa powder and cinnamon.

Well I hope I have inspired you to try something different for your Thanksgiving or Christmas holiday!


Amanda 🙂