Cherry Sesame Pork


If you can get past the bright red rice, this is a very good dish. It’s not in my cookbook, but it should be. If you like spicy food, try it.

  • 1 – pork tenderloin
  • 2 – 20 ounce cans cherry pie filling
  • 1 – cup low sodium soy sauce
  • 1 – tablespoon ginger
  • 1 – tablespoon sesame seeds
  • 1 – tablespoon sesame oil
  • 1 – tablespoon freeze-dried minced garlic
  • 1 – tablespoon red pepper flakes
  • 2 – cups Minute Rice

Cook the pork tenderloin anyway you like. I use a little lemon juice, lemon peel, coriander, cumin, Italian seasoning, and garlic in a 400 oven for about 30 minutes. This ternderloin came apart as I unpackaged it, so I cut up some onion to add moisture and flavor.

In a large saucepan over medium low heat, combine the cherry pie filling, soy sauce, ginger, sesame seeds, sesame oil, garlic, and red pepper flakes. Use 1 teaspoon red pepper flakes if you want less spice. Stir once in a while. When the pie filling starts to bubble, turn off the heat and stir in the Minute Rice. Cover the pan and let it sit for at least 5 minutes. When the tenderloin is finished cooking, let it sit for 10 minutes before slicing and serve with the cherry sesame rice.


Chili Mac


I love this recipe because you can easily customize it to fit your taste. I like to use a little less macaroni and add another can of black beans and a can of chopped green chiles. You can also add more cheese or hamburger if you like. More carbs, less carbs, more protein, less protein, it’s all up to you. Any way you slice it, it’s umm umm good!

  • 2 – pounds lean ground beef
  • 4 – ounces spaghetti, broken into small pieces
  • 1 – large onion, chopped
  • 1 – 15 ounce can tomato sauce
  • 1 – tablespoon freeze-dried minced garlic
  • 2 – teaspoons chili powder
  • 1 – 15 ounce can black beans, do not drain
  • 2 – tablespoons Worcestershire sauce
  • 1 – 8 ounce bag shredded Monterey Jack cheese

Preheat the oven to 350. Brown and crumble the ground beef, onion, and garlic in a large skillet over medium high heat. Do not drain off the liquid if you used lean meat. Stir in the tomato sauce, chili powder, Worcestershire, black beans and raw spaghetti, one at a time in that order. Spread the beef and noodles evenly in a 13x9x2 pan. Bake for 60 minutes. Sprinkle the cheese over the Chili Mac during the last 10 minutes of baking.

Chick N Rice Casserole


Dontcha just love cream of chicken soup in a casserole? This is an easy dump casserole for those cold winter days. For more wonderful recipes, please buy my cookbook – Caveman Chemistry, Bringing Science Back into Cooking.

  • 2 – cups Minute Rice
  • 1 – 12 ounce package frozen peas
  • 2 – 15.25 ounce cans whole kernel corn
  • 1 – 8 ounce bag shredded cheddar cheese (or more)
  • 2.5 – pounds boneless skinless chicken thighs
  • 2 – 10 ounce cans cream of chicken soup
  • 1 – soup can full of milk or water

Preheat the oven to 325. Spread the rice over the bottom of a 13x9x2 pan. Sprinkle the peas and corn over the rice, including the corn water. Layer about half of the cheese over the vegetables. Lay the chicken in a single layer across the cheese. In a small mixing bowl, stir the milk into the soup and pour the soup over the chicken. Bake the casserole for 90 minutes, until the chicken is cooked all the way through. Sprinkle the rest of the cheese on top and bake 5-10 minutes to melt the cheese. Let the casserole sit for about 5 minutes before serving. Serves 6-8.

Raspberry Chipotle Sloppy Joe Salad


I love Roasted Raspberry Chipotle Sauce. It’s especially good on a pork roast or pork chops. You can get it in the BBQ sauce display at your grocery store. Buy some today.

  • 2# lean ground beef
  • 1 small onion
  • 1 cup chopped celery
  • 1 clove garlic, minced
  • 1 8oz pkg sliced mushrooms
  • 1 10.5oz bottle Roasted Raspberry Chipotle Sauce
  • lettuce
  • ranch dressing
  • grated cheese

In a large skillet over medium heat, brown and crumble the ground beef. Salt and pepper to taste. Stir in the garlic, onion, celery, and mushrooms and continue to brown until the onion and celery are soft. Pour off the grease and liquid. Reduce the heat to low and add the raspberry chipotle sauce. Serve when the sauce is warm.

Put a layer of lettuce on the plate. Add ranch dressing if you like. Sprinkle cheese over the lettuce and top with the hamburger mixture. This is also good if you sprinkle crushed tortilla chips on top. Yum. Yum. Yum.

Dino Dinner


Who doesn’t love dinosaurs? This casserole is especially appetizing to children because it’s covered with dinosaurs. If you’ve never tried dinosaur, it tastes a lot like chicken. I totally understand that most people have not hunted dinosaur as it’s hard to find and even harder to field dress and carry home. And who’s got a freezer that big??? Your family and neighbors would be eating dino for years, whether they prefer white or dark meat. So for this recipe, we’re using dino from the grocery store. Your kids will love making this dish. If you like this recipe, check out others in my blog and definitely check out my first cookbook, Caveman Chemistry, Bringing Science Back into Cooking. It’s available on

  • 1 – 10.5oz can chicken with rice soup
  • 1/2 cup uncooked Minute Rice
  • 1 – 12oz package frozen broccoli with cheese sauce
  • 1 – 10.5oz can cream of chicken soup
  • 1 cup grated cheddar cheese – or more
  • 12 – 16 frozen Dino Buddies chicken nuggets

Preheat the oven to 350. Pour the chicken with rice soup into a 9×9 pan. Add 1/2 soup can of water and spread the soup across the bottom of the pan. Sprinkle the Minute Rice over the soup. Layer the frozen broccoli over the rice. Drop spoonfuls of the cream of chicken soup over the broccoli. Sprinkle the grated cheese over the soup and broccoli. Put a single layer of frozen dino nuggets on top of the cheese. Bake the Dino Dinner 45-50 minutes, until the broccoli is cooked and the cheese is melted. Let the casserole cool for 5 minutes before serving.


Does Anyone Love Caramel as Much as Me?


I love all things caramel. And this snack definitely satisfies. Caramel Crispix even gets bonus points in the summer because you don’t have to heat up the oven and the house making it. Did I say the main ingredient is cereal so you can eat it for breakfast? Ding, ding, ding, extra bonus points! Make a batch today.

Caramel Crispix

  • 9 – cups Crispix cereal
  • 1 – cup brown sugar
  • ½ – cup margarine
  • ½ – teaspoon salt
  • ¼ – cup light corn syrup
  • ½ – teaspoon baking soda

Spray the inside of a large, heavy–duty, brown paper grocery bag with cooking spray.  Pour the cereal into the bag.  Line a large cookie sheet with 2 layers of wax paper.  Spray the top layer of wax paper with cooking spray.

Put the margarine, corn syrup, and brown sugar in a 4–cup glass measuring pitcher and microwave the syrup on high for 3 minutes.  Stir the syrup and microwave it again for 1 minute.  Remove the syrup from the microwave and stir in the salt and soda.  Keep stirring as the syrup foams up and turns light golden brown.  Pour the syrup over the cereal and stir it a little without getting burned.

Loosely, roll the top of the bag closed and microwave the bag of cereal on high for 1 minute.  Put an oven mitt on each hand to remove the bag from the microwave and shake the bag upside down and sideways.  Shake the bag of cereal gently so the bag won’t tear.  Microwave the bag for another minute.  Shake the bag again and dump the cereal onto the cookie sheet to cool.  Even though one batch seems like a single serving, try not to eat all of the cereal before breaking it up in a bowl to share.  Store any leftovers in a Ziploc bag.

It’s the Most Wonderful Time of the Year!


Family, Friends, Food, Fun. I love Christmas! Families gather around the world to revel in  the joy of the holiday season and family fellowship. Friends party and exchange gifts. Cards and family newsletters are sent to all the wonderful extended families. Lurking in the background of every event is the best food EVER. December is the month of candy making, bread baking, cupcaking, diet forsaking, tastebud waking, leftover taking, and overstuffed stomach aching. December is also the month of peppermint – drinks, candy, ice cream. For years, December was the only time you could find peppermint chocolate chips in the grocery store, which is why peppermint brownies were considered a Christmas treat. These brownies are a huge hit at any gathering.

Christmas Peppermint Brownies


  • ½ – cup butter or margarine, softened
  • 1 – teaspoon vanilla
  • 1 – cup sugar
  • 1¾ – cups Hershey’s chocolate–flavored syrup
  • 4 – eggs
  • 1 – cup flour
  • ½ – teaspoon salt


  • ½ – cup butter or margarine, softened
  • ½ – teaspoon peppermint extract
  • 2 – cups powdered sugar
  • 4 – drops green food coloring
  • 1 – tablespoon water


  • 9 – tablespoons butter or margarine
  • 1 – 10 ounce bag mint chocolate chips

Preheat the oven to 350. Grease a 13x9x2 pan. In a large mixing bowl with the mixer on medium speed, cream the butter and sugar until light and fluffy. Beat in the eggs, salt, vanilla, and chocolate syrup. Reduce the mixer speed to low and add the flour. As soon as the flour is moist, turn the mixer on medium and beat the batter for 3 minutes. Pour the batter into the prepared pan and bake the brownies for 30–40 minutes, until done. The brownies may look wet in the middle so use a toothpick to make sure they’re done. Allow the brownies to cool to room temperature. It’s ok if the brownies pull away from the sides of the pan as they cool.

In a large mixing bowl with a mixer on medium speed, cream the butter and powdered sugar. Beat in the water, peppermint, and food coloring until the filling is creamy and turns a soft green. Spread the filling evenly over the brownies, just to the edges. Refrigerate the brownies at least 2 hours, until the filling is set.

In a small saucepan over low heat, melt the butter and mint chocolate chips, stirring occasionally. Do not boil the chocolate. When the butter and chips are melted, remove the pan from the heat and cool the chocolate for at least 30–60 minutes, stirring occasionally. Spread the frosting over the green filling and refrigerate the brownies until the frosting is set. Store the brownies in the refrigerator.