Monthly Archives: February 2012

Ravioletti Soup

Deb's Ravioletti Soup


1 Pkg Davinci Ravioletti cooked (these are in dry in the pasta aisle)

1 Jar spaghetti sauce

1-1/2 spaghetti sauce jars of water

1 can fire roasted diced tomatoes

1 zucchini sliced and quartered

1 med onion chopped

1/2 pkg fresh mushrooms chopped

1 square pkg frozen chopped spinach

1 Tbsp chicken base

2 leaves fresh basil sliced chiffonade

2-3 cloves garlic chopped fine or pressed (or cheat and use Tbsp jarred chopped garlic)

1 Tbsp olive oil

Salt and Pepper to taste

Shredded Parmesan


In large stock pot or sauce pan on medium high (or in 6-8 qt slow cooker on high) heat olive oil and sautee onions, mushrooms and basil until onions are translucent. Add remaining ingredients and stir well. Bring to a boil and reduce heat to low and simmer for 30 minutes to an hour. If you like your veggies a little "al dente" go for 1/2 hour.

Serve with Parmesan and some good hard rolls or garlic bread.

Swoon! Spoon Fudge

Valentine fail.

My granddaughter, Princess, showed me a picture in a the Magazine “Disney Family Fun” and declared,

"Lovin' Spoonful" from Disney Family Fun Magazine

“Grandma this looks yummy! Can we make these?”

Well, they look easy enough. Read the recipe. Yeah, that’s do-able. I say,

“Maybe we can. I’ll see if I have the stuff to make it.”

After re-reading the recipe I thought, “This is boring.” I have a better idea. FUDGE dipped in dipping chocolate! Now that’s a spoonful I can get on board with, so the process of my brain deciding how these spoonfuls of deliciousness would come about began.

Since making fudge in the microwave for Christmas treats, I knew this would be a microwave cooked recipe. I wanted the fudge to be a soft  (not sticky) consistency, not semi-solid like pan fudge. I watched a TV cooking show where they made truffles and thought I could adapt the microwave fantasy fudge recipe I’d found at I researched what causes a regular fudge recipe to fail and become too soft and I found two things. 1. Not cooked long enough and 2. Too much liquid. On Valentines Day, I finally pulled the ingredients out of the pantry while Princess and Warrior Girl were napping and got busy. It’s a minor adjustment, but super easy. I made mine with white chocolate and vanilla almond bark. This is an easy cook recipe, but takes some time to complete due to two cooling times.

White Chocolate Swoon! Spoon

Swoon! Spoon Fudge


  • 3/4 cup salted butter
  • 2 and 3/4 cups granulated white sugar
  • 1 can Sweetened Condensed Milk
  • 12 oz. bag chips (You decide – milk, semi-sweet or dark or white chocolate, butterscotch, cinnamon, cherry – you get the picture)
  • 1 Jar Marshmallow Creme (7 oz)
  • 1 teaspoon Vanilla Extract

For the dipping and sprinkling process:

  • 1 package Almond bark in your choice of flavor – Vanilla or Chocolate to dip the spoons in.
  • A plethora of sprinkles, candy, nuts and chips. You can’t make a mistake here unless you decide to sprinkle beef jerky over the top and that would just be wrong. 😉
  • MANY plastic spoons. Have fun with this and pick some colors if you can find them.


  1. In a large glass bowl, melt the butter in the microwave.
  2. Add the sugar and milk. Stir well.
  3. Microwave on high for TWO minutes, then stir. (Be sure to scrape the sides of the bowl down each time your stir)
  4. Microwave on high TWO more minutes and stir and scrape.
  5. Microwave on high for TWO more minutes, stir and scrape.
  6. Microwave ONE to ONE AND A HALF minutes on high. (watch this time. It’s the last cycle and mine boiled over)
  7. Remove the bowl from the microwave and stir in the chips. This takes a bit of muscle so work it good until the mixture is smooth.
  8. Add the marshmallow creme and vanilla extract. Mix well until there are no white streaks.

Pop the bowl in the refrigerator and be patient, it has to cool for the next step. Leave the bowl UNCOVERED. Don’t want no bowl sweat drippin’ on your chocolate!

When cooled completely, remove from the fridge and scoop out a heaping spoonful of fudge, flip it over and form in the palm of your hand to round the top. Place on a cookie sheet lined with wax paper. Repeat until you have used up the fudge or run out of spoons. Place spoons in the fridge (or garage in my case since it’s winter and I don’t lose so much space fridge). You want the fudge to be cold for the next step.

When the spoons are thoroughly chilled aka/cold, you’re ready to start dipping. Melt the almond bark in a coffee mug in the microwave.  Do this in 30 second cycles and check /stir each time until the bark is completely melted and smooth. You want enough in the mug to completely submerge the spoons. I started with three cubes and added two more as it melted down.

Dip each spoon, shaking off excess, then sprinkle with your choice of toppings. Reuse your cookie sheets and wax paper and line the spoons up to cool and dry completely.

Swoon! Spoons All lined up.

You can finish these off as fun treats by wrapping in cellophane, and tying ribbon or other embellishments. Bag them up and store in the refrigerator.

I saved the dipping and sprinkling part to do with the girls and they had a blast picking out which topping they wanted to sprinkle on each spoon. I had to fight for nuts because Princess declared she “don’t like nuts” to which Warrior Girls stated (pointing to herself) “Me yike nu’s!” It was two to one. I put chopped pecans on some of the ones I sprinkled, and they were delicious!


Mama Kat’s Writers Workshop had the prompt choice 3.) Share a favorite dessert recipe. So I submitted this pretty new recipe of mine to share. Fun and easy. Great recipe to do with kids.

Mama’s Losin’ It

Super Mad BBQ! Sauce

We are hosting a Super Bowl gathering at our house and it was decided we would smoke up a massive batch of ribs and a couple of chickens on my fabulous Weber Smokey Mountain Cooker/Smoker. When I got the smoker for Christmas I was determined if I was going to do the meat myself I HAD to have my own BBQ sauce, so I started to experiment like the Mad Scientist that I am.

I’ve been cooking since my Mom put me in front of a stove at about 12 years old, so I’ve experienced and experimented with a lot of flavors over the year. When you have a good idea what flavors go together it makes it easy to find something pretty quick, and it took me one try to blend together the right ingredients to make a fabulous base sauce. I made sure to measure each addition and did a  tally sheet with the ingredients so I would know what I had done at the end of the process.

This weekend I know some will want spicy sauce and some will want sweet sauce and others will want a savory sauce. I took the base sauce I concocted and split it up to make two new flavors. I’ll run you through what I did to make three sauces out of one batch of Super Mad BBQ Sauce.

After you get your sauce(s) cooked up, refrigerate for best flavor. I’ve found a week after I made this the first time, the sauces were really good. So, patience is rewarded.

Let’s get started with the recipe for the base sauce.

***UPDATE – I made an additional set of ingredients to make the sauce a little more homemade. I created a catsup recipe and incorporated those ingredients into the additional list which is directly underneath the first incarnation. You can chose to catsup or not to catsup.


The players

Super Mad BBQ! Sauce


  • 1-1/2 cups Catsup
  • 1 8oz can Tomato Sauce
  • 1/2 cup brown sugar
  • 1 bottle liquid smoke (I use mesquite)
  • 1/4 cup Apple Cider vinegar
  • 4 Tbsp. Worcestershire Sauce
  • 3 Tbsp. Yellow Mustard
  • 3 Tbsp. Tomato Paste
  • 1 Tbsp. Soy Sauce
  • 1 Tbsp. Magi Liquid Seasoning
  • 1 Tbsp. Honey
  • 1 tsp. salt

Scratch (No Catsup) Ingredients:

  • 1 8oz can Tomato Sauce
  • 1-1/2 6oz cans Tomato Paste
  • 1/4 cup water
  • 1/2 cup + 1 T Apple Cider vinegar
  • 1/2 cup brown sugar
  • 1/3  cup white sugar
  • 1 bottle liquid smoke (I use mesquite)
  • 4 Tbsp. Worcestershire Sauce
  • 3 Tbsp. Yellow Mustard
  • 1 Tbsp. Soy Sauce
  • 1 Tbsp. Magi Liquid Seasoning
  • 1 Tbsp. Honey
  • 2-1/2 tsp. salt
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon dry mustard
  • 1 Tablespoon Molasses
  • small pinch each Cinnamon, Allspice & Cayenne


Combine all ingredients in a 2 or 3 qt. saucepan. Bring up to heat on medium then simmer over low heat for 20-30 minutes. Cool and transfer to condiment bottles then store in refrigerator.

All the players swimming in the pool together, getting ready for a stir


Now let’s work on some options. I enjoy Asian flavors in BBQ sauce and I LOVE orange chicken in Chinese Restaurants, so I decided to use those flavors to make an yummy, sweet Asian sauce.

Asian Super Mad BBQ! Sauce


  • 1 1/2 Cups Super Mad Sauce
  • 1/4 cup Orange Marmalade
  • 1/4 cup Soy Sauce


Combine ingredients in a blender (or bowl and use a stick blender) blend well until smooth. Pour into sauce pan and simmer for 10 or 15 minutes to cook new flavors into the base sauce.


There’s is always a place for a hot and spicy sauce when you’re making BBQ. My Captain loves spicey foods so here’s what you need to do to make your sauce hot and spicy!

Foolishly Hot Mad BBQ! Sauce


  • 1-1/2 to 2 cups Super Mad BBQ! Sauce
  • 2 Tbsp to 1/4 cup – more? Sriracha Hot Chili Sauce (depending on how foolish you want to be)
Combine in a saucepan and simmer 10 to 15 minutes then transfer to a bottle and refrigerate.

HOT as HELL BBQ! Sauce

  • 1/4 cup of Sriracha
  • 1/4 to 1/2 Tablespoon black pepper
  • 3 full peppers from a can of Chipotles
  • 2-3 Tablespoons sauce from Chipotles
  • 2 cups base BBQ sauce

Combine all ingredients in a sauce pan and using a stick blender, blend until smooth. Simmer 10-15 minutes. Cool then transfer into a bottle and refrigerate.


You’ve go the options, now go make some sauce!

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