Pico de Gallo Cabbage Slaw

pico de gallo

True Belizian Our family and church friends spent a delightful Sunday in the home of our friend Anna, whose mother is Belizian.  Anna’s parents live in Belize but have been visiting in the states for several months. This is a unique way to make a slaw and, if you like Belizian flavor, you’ll like this.  The recipe is simple and easy.  You’ll need cabbage, tomatoes, onions, cilantro, lime juice, olive oil, and salt and pepper. … Read more

Easy Homemade Vegetable Dip

vegetable dip

Homemade is best I clipped this homemade vegetable dip recipe from who-knows-where years ago.  It keeps well in the refrigerator.  You begin with equal portions of sour cream and mayonnaise and add some basic seasonings:  garlic, minced onion, Beau Monde, dill weed, and parsley. There are three things I like about this dip:  1) It’s easy to make  2) It stores for a long time in the refrigerator  3) It’s delicious. I’ve substituted plain Greek … Read more

Baked Sweet Potato Fries

sweet potatoes

Life is busy these days, so I am reposting this recipe from four years ago. Sweet Potato Fries  Most kids like these sweet potato fries. In the last four years, I’ve served these to over a dozen foster kids, and every single one of them begged for more.  If you have an excess of sweet potatoes, this recipe is a quick fix and goes with practically any meal.   The how of the sweet potato … Read more

Easy Finger Jello

There are few children who dislike finger jello – especially when it is cut into interesting shapes!  In the summer, you can cut butterfly or animal shapes.  In winter, snowflakes, wreaths or  Christmas trees match the scenery.  And in February, hearts for Valentine’s day work their magic. This is a good way to get liquid into a child who is recovering from a stomach bug.  It’s also a good way to help keep children hydrated on … Read more

Red Parsley Potatoes

parsley potatoes

Why Parsley Potatoes Parsley potatoes add color and flavor to your menu. There isn’t much of a recipe for this, but I can tell you how I do it. For starters, you can use any type of white potato – but I like the red potatoes because the skin gives color to the dish. I usually peel white potatoes, but if you get potatoes with thin skins, you can probably leave the skin on – … Read more