Here is the locate for all my super yummy recipes I have shared on the podcast


FISH CHOWDER And it only takes about 40 mins -one of the best things about this chowder is that you don’t have to fuss with it..put it on the stove and every few minutes just stir it…you can do other things while its cooking. The official taste tester for Happycrafter207 (Gerry) give this ***** STARS

3 TBSP Butter

1 TBSP Olive Oil

2 Yellow Onions….cook for about 5mins-till they have a little color on them

5 to 6 Russet Potatoes

Water to cover the potatoes&onions…cook till tender about 20mins

2 to 3 LBS Haddock cook about 10mins

4 C Half & Half- let simmer for about 4 to 5 more mins to heat up

season (salt&pepper)–oyster Crackers by the Truckload


Lori’s Chicken salad

1 chicken breast

2 tablespoons Old bay

1 bay leave

water to cover chicken…poach about 10mins, remove from heat let sit in simmer water for another 10mins

remove from water cool chicken, add to a food processor

chop small onion

½ cup mayo

chicken breast..pulse till good texture serve on toast or wraps-ENJOY!

Add 2 tablespoons of bbq sauce for different option


Puffy Pancake                                 

3 tablespoon butter
4 eggs
1 1/3 cups milk
1 teaspoon vanilla extract
3 tablespoons sugar
1 1/2 cups unbleached white flour
1/2 teaspoon sea salt

Mix together….make sure to butter a glass dish (9x13inch)…bake 350 degree for 35-45mins

Pineapple Chicken

(Crockpot love)

4-6 chicken thighs

1 Can of crushed pineapple

1 Tablespoon of  crushed red pepper flakes

¼ soy sauce

1 ½ chicken broth

cook on low for 8hrs -Serve on Rice-YUM! ENJOY!

  • Spice cake with Cinnamon Buttercream

1 package of spice cake (box mix)

1 can condensed Tomato Soup

3 large Eggs

1/3 C vegetable oil

¼ C water

(can add ½ raisins and chopped pecans)

Mix for 2 to 3 mins and bake at 350 for 18-20mins (cupcakes)

  • Cinnamon Buttercream

1 stick of butter (room temperature)

3 ¾ C Confectioner’s Sugar

3 to 4 Tablespoons Milk

1 teaspoon Vanilla

1 teaspoon Cinnamon

Beat all together…frost the cupcakes and the put in fridge for at least an hour for frosting to set. ENJOY! 

Baked Rice Pudding
1 1/4 cups cooked rice
2 1/2 cups milk
1/2 cup sugar
4 large eggs, lightly beaten
1 vanilla bean
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup diced apples

Preheat oven to 325F.
Combine all ingredients in a large bowl and whisk until smooth. Pour into an 8×8-inch baking dish.
Place baking dish inside a 9×13-inch baking dish. Transfer to oven and fill outside dish with approx. 5 cups of water to make a water bath.
Bake for 50 minutes,Pudding is done when a knife inserted into the center comes out clean and the pudding is set (gently pushing the pan should produce an even jiggle of the custard).
Remove baking dish from water bath and cool for at least 20 minutes before serving. I serve my rice pudding with half & half and alittle brown sugar on top. Great in the morning for breakfast as well.

Lemon Mousse

8oz of cream cheese
14oz of Sweetened Condensed Milk
5-6 oz of lemon juice
dash of vanilla
blend for about 2mins (low to start then high for most of the 2mins)
we poured that into dessert cups and let set for about an 2 hour in the fridge–top with whipped cream-SO GOOD!

Coconut Cream Pie


  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups milk
  • 4 eggs
  • 3 tablespoons butter
  • 1 tablespoon vanilla extract
  • 1 cup flaked coconut
  • 1 (9 inch) pie shell, baked


  1. In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  2. Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.
  3. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Let it Cool. Sever with whipped cream.

BBQ Apple Pork

SO this is so easy and it is SO GOOD!

1 cup of your favorite bbq sauce

1 can of apple pie filling

Porkchops…boneless is what i prefer but it is up to you.

put all 3 of these in a crockpot and cook on low for 8hrs. YUM-O! TRY IT!

Toll house cookie pie

2 eggs
1/2 c. all-purpose flour
1/2 c. sugar
1/2 c. finely packed brown sugar
1 c. butter, melted and cooled
 1 c. semi-sweet chocolate chips
1 c. chopped pecans or walnuts (optional)
1 (9-inch) unbaked pie shell

Thaw Pie shell for about 15mins if frozen.

Preheat oven to 325 degrees. In large bowl, beat eggs until foamy. Add flour and both sugars. Beat until well blended, and blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325 degrees for 1 hour. Serve warm with whipped cream or ice cream.

Easy White Chicken Enchiladas


  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup green salsa
  • 2 (6 ounce) packages seasoned cooked chicken cubes
  • 1 cup shredded Mexican-style cheese blend
  • 1 1/2 cups white cheese sauce, or queso dip
  • 6 (8 inch) flour tortillas


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8×8-inch glass baking dish with cooking spray.
  2. Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
  3. Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

Lemon Chicken


For the Chicken


  • ·2 large chicken breast fillets (approx. 3/4 pound total weight), cut into bite-sized chunks
  • ·¼ c  soy sauce
  • ·1 egg
  • · 2 tablespoon cornstarch
  • ·2-3 tablespoon canola or vegetable oil, for frying
  • ·4 thinly sliced scallions, to serve

For the Sauce

  • ·1 large lemon, zest and juice, (1/4 cup)
  • ·2 tablespoons sugar
  • ·1/4 cup water
  • ·1 teaspoon cornstarch
  • ·salt and freshly ground black pepper


  1. Put the chicken in a bowl and toss with the soy sauce. Leave to marinate for 30 minutes.
  2. To make the sauce, whisk together the lemon zest and juice with the sugar, water and cornstarch in a small saucepan. Bring to a boil, whisking constantly until thickened, then keep warm.
  3. Meanwhile, heat the oil in a large heavy-based saucepan. Whisk together the egg yolk and cornstarch in a small bowl to make a batter. Toss the chicken in the batter and fry for three to four minutes on each side until golden and cooked through.
  4. Transfer to a plate and spoon the warm lemon sauce over the chicken. Scatter the scallions over the dish before serving

parmesan creamed corn

4 ears of corn-cut kernels from cob (not cooked)

2T Butter

1/4 C heavy Cream

3/4 to 1 C of milk

1/4 t pepper

1/2 salt

1/4 C of parmesan Cheese

2 T parsley

Melt butter. Add your corn&parsley and saute for 5 mins. Remove 1 1/2 cup of corn and add to food process add milk and cream. Puree corn mixture. Add the corn puree to the remaining corn. mix in the parmesan cheese and add salt & pepper. if a little dry add 1/4 more milk. Heat till bubble. serve hot! YUM!

mexican lasagna

  • 1 pound lean ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 6 (6 inch) flour tortillas
  • 1 cup prepared salsa
  • 1 cup cheese sauce (chez whiz)
  • 1 cup mozzarella cheese
  • (optional-refried beans)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning.  Put some salsa in the bottom of your baking dish . If you are using refried beans spread them over a tortilla. Place in the dish and spoon the beef mixture onto the tortillas, then top with some of the chez whiz & salsa. And continue to layer these items. Spread salsa over the top layer and sprinkle with the cheese.
  3. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

5 Comments (+add yours?)

  1. Ann McG
    Feb 21, 2011 @ 16:14:15

    Hi. I just listened to your latest podcast and really enjoyed it. Great job!
    P.S. I’m thinking of trying your chicken salad recipe! Will you post it here too?


    • Lori
      Feb 22, 2011 @ 11:03:27

      I am so glad you enjoyed the show. the chicken salad recipe is list on shownotes from show 2 I believe. Ill double check and add it to the recipe tab


  2. Amy
    Aug 17, 2011 @ 15:38:48

    will you be posting the puffy pancake recipe from episode #2? I’d love to try it!


  3. Barbara
    Nov 04, 2011 @ 20:37:00

    I’ve been enjoying your podcast especially last week when I was also in Hilton Head. I went to some of your favorite spots and got more excited after listening to you. Thanks for all the tips – Savannah Bee and Candy Co. So yummy and fun!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

June 2018
« Jun    


%d bloggers like this: