Friday, July 31, 2009


4 cups cranberry cocktail, chilled
1 cup orange juice
12 - ounces lemon - lime soda, chilled
1 pint raspberry sherbet, slightly softened

In a punch bowl mix together cranberry cocktail and orange juice.
Just before serving, add the soda and raspberry sherbet.

Makes 12 servings

Thursday, July 30, 2009

Chocolate Chip Cookies

WOW!!! Chocolate Chip Cookies. I developed this recipe in 1992. I had been entering cookies in the New Mexico State Fair for 2 years and hadn't won a blue ribbon with my chocolate chip cookies. So, I started trying different combinations of ingredients in what I thought was a great recipe. One morning I decided to add a box of instant pudding, Eureka!!! The cookies were even greater than the other recipe. This GREAT recipe won a blue ribbon the first time I entered it and a blue ribbon every year I entered them. Its an easy recipe. Make these GREAT cookies with all your heart n soul and show someone how much you LOVE them.

Preheat oven to 350 F.

In a large bowl cream together

1 cup butter flavored shortening
1 cup sugar
3/4 cup firmly packed brown sugar

Add to the creamed mixture one at a time, and mix well after each.

2 eggs
1 - 3-1/2 oz. box instant vanilla pudding
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt

Now add until everything is mixed together

2 - 1/4 cups all purpose flour
1 cup semisweet chocolate chips
1 cup pecan pieces

Drop by heaping teaspoonful onto a non greased cookies sheet.
Bake for 10 to 12 minutes, or until edges and center are lightly brown. Remove cookies to a wire rack to cool.

Yields : 4 - 1/2 dozen GREAT cookies

Wednesday, July 29, 2009


This was entered in the first contest KRAFT had in the New Mexico State Fair. My recipe was picked from hundreds of recipes entered that year. I was one of nine delicious recipes that won. There were three categories Busy Day Recipes, Everyday Family Dinners and Casual Entertaining. I entered this recipe in the Everyday Family Dinners category. This was a great experience for me. My family will never forget all the trial recipes they had to try before I came up with this winning recipe, we had a lots of fun filled memories that will last a life time. I had named it KRAFTY TACO PIE, but Kraft changed the name to just TACO PIE. I put a lot of heart n soul in this recipe and added lots of love for my family. Now you can do the same!


Heat oven to 475 F

In a medium size bowl mix

1 cup flour
1/4 cup cornmeal
1.2 teaspoon salt

Cut in with a pastry blender or a fork until mixture resembles coarse crumbs.

1/4 cup ( 1 ounce ) shredded Longhorn Style Colby/Monterrey Jack cheese
1/3 cup shortening

Add water 1 tablespoon at a time, while mixing lightly until dough forms a ball.

3 to 4 tablespoons water

Press crust into 10-inch pie plate. Prick bottom and side thoroughly with fork about 50 times to prevent shrinkage. Bake 10 minutes or until light golden brown; remove from oven the cool.


Reduce oven temperature to 400 F. Mix together and spread onto bottom of cooled crust.

1 can ( 16 ounces ) refried beans
1/2 cup salsa

On top of bean mixture, arrange around edge of pie plate.

2 small tomatoes, chopped
1/2 cup chopped onions.

Mash together and mix well. Then spoon mixture in the center if the bean mixture.

2 avocados, peeled and chopped
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon salt

Then sprinkle over top.

1/2 cup ( 2 ounces ) shredded Longhorn Style Colby/Monterrey Jack Cheese
1 can ( 2-1/4 ounces ) sliced ripe olives

Bake 15 minutes or until thoroughly heated and cheese is melted.

Make 8 servings

Helpful hints; You can use any kind of shredded cheese.
Use your family's favorite salsa
Prep time 30 minutes
Total cooking time about 25 minutes

Monday, July 27, 2009



1/2 stick ( 1/4 cup ) butter
4 medium bananas, under ripe, cut diagonally into 1/2 - inch slices
1/4 cup dark rum
3 tablespoons packed brown sugar
1/4 teaspoons ground cinnamon

1 pint vanilla bean ice cream

In large skillet over medium-high heat melt butter. Add bananas and cook for 1 minute. Stir in rum, brown sugar and cinnamon. Simmer for 3 to 4 minutes.

Scoop ice cream into 4 dessert dishes. Spoon bananas mixture over ice cream.

Makes 4 serving.

Friday, July 24, 2009


1.5 liter bottle Rose wine
2 shots of Creme de Cassis ( sweet black currant flavored liqueur )
2 pints strawberries, washed and quartered
1/2 pint raspberries, washed
1 pineapple, chop into approximately half inch chunks
2 liters seltzer

Pour wine and Cassis into a large pitcher. Add strawberries, raspberries and pineapple.
Put into refrigerator and allow to chill 3 to 6 hours. Immediately before serving add seltzer (either pour into pitcher if yours is large enough, or top off each individual glass with seltzer. )

Makes about 24 serving

Thursday, July 23, 2009


1 tablespoon vegetable oil
1 pound lean ground beef
1 small green bell pepper, seeded and thinly sliced
4 scallions, trimmed and thinly sliced
2 tablespoons ginger, finely chopped
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
3 tablespoons stir - fry sauce
3 tablespoons lime juice
8 ounces thin spaghetti

Bring a large pot of lightly salted water to a boil

In a large skillet, heat oil over medium-high heat. Add beef to skillet and cook for 6 minutes or until no longer pink.

Add green pepper, scallions, ginger, garlic and red pepper flakes to skillet, cook for minutes, stirring occasionally. Turn off heat and stir in stir fry sauce and lime juice.

Well beef is cooking prepare spaghetti following package directions. Drain and add to skillet with beef mixture. Toss to combine.

Makes 4 serving.

Wednesday, July 22, 2009



Here's my recipe for RED CHILE. This is a New Mexico traditional dish. I make it like my mom and strain it like my Aunt. I think this makes the best Red Chile. I entered this recipe in the New Mexico State Fair and won a 2nd place ribbon. I make a lot of Red Chile, this one of my family favorites. Holidays are not complete with out Red Chile. One of my families favorites made with heart n soul and Lots of Love. Now try making this for your family with all your heart n soul and Lots of Love.

Geri's Traditional Red Chile

2 lbs. cubed round steak
20 chile pods, seeded and cleaned
2 teaspoon garlic powder
1/4 teaspoon onion powder
salt to taste
hot water as needed

Pack chile into blender add hot water ( hottest tap water ) to about 3/4 full. Blend at high until pods are very fine.
Well the chile pods are blending, in a medium saucepan cook chopped round steak until brown, add garlic powder, onion powder and salt.
Transfer chile to a food strainer or food mill, strain into saucepan until all the chile has passed through. The remaining seeds will stay in the strainer throw these away. Add hot water if needed to thin out chile. Should be about the consistency of tomato sauce from the can.
Bring to a boil at medium heat.

Helpful Hints:
You can also use ground beef, turkey or pork, cubed pork, shredded chicken or use no meat for a tasty vegan chili sauce.
You can use fresh minced garlic, instead of powdered garlic.
For Thanksgiving I use ground turkey, and for Christmas I use cubed pork.
For a quick dinner use Red Chile on rolled frozen tacos, just add cheese.
Great with a bowl of beans or enchiladas.

Monday, July 20, 2009


Pineapple Pie with Praline Topping on Foodista

I entered this creations in the New Mexico State Fair. I won a blue ribbon. I developed this recipe because I love pineapple pies and pralines, so I thought the two together would be delicious. I was right, this is one of my families favorite. Remember what you make with all your Heart N Soul is made with Lots of Love and should be shared with others.
Pineapple Pie with Praline Topping

Crust: 9 - inch double Crust ( see posted dated 5/24/3009 )

Filling: 3 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
3 - 8 ounce cans pineapple in own juice
1 tablespoon lemon juice
1 tablespoon butter

Topping: 1/2 cup firmly packed brown sugar
4 tablespoons butter
2 tablespoons corn syrup
1 cup chopped pecans

Preheat oven to 425 F.

Prepare crust ( See post dated 5/24/2009 for directions to my Classic Pie Crust. )

In medium saucepan, combine cornstarch, sugar and salt mix well. Stir in pineapple. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Boil for 1 minute. Remove from heat, stir in lemon juice and butter. Pour filling into unbaked pie crust. Moisten pastry with water and cover with top crust. Flute edges and cut slits in the top crust to allow steam to escape.

Bake for 15 to 20 minutes. or until crust is lightly golden brown.

Meanwhile in a small saucepan combine all the topping ingredients. Cook over low heat until sugar is dissolved, stirring constantly. Set aside.

After pie has bake and lightly golden brown, remove pie from oven. Spoon and spread warm topping mixture evenly over top of pie. Cover the edges of crust with strips of foil to prevent excessive browning.

Bake for an additional 10 to 15 minutes or until crust is a deep golden brown.

Cool and serve with whipped cream.

Yields: one 9 - inch pie.

Sunday, July 19, 2009


I really like this poem and thought I would share it with all of you on


On a lonely hill
Stands a lonely house
Under a gray blue sky.

An empty shell of what used to be
A reminder of days gone by.

It's walls once housed a family with love
It's roof kept them safe and dry
It's windows shown with the bright morning sun
As they watched the world go by.

If ever you pass this lonely house
Stop a minute and think
Of all the lives and all the love
That's passed through this lonely place
And remember with awe how life must have been
Under a gray blue sky.

Friday, July 17, 2009


It's PINK SATURDAY!!! Nothing says PINK like delicious, refreshing PINK ice cream.
Ice cream is so popular in the summer and everybody loves it. So many favors to choose from, but any flavor that's PINK is the best.

My favorite is PINK lemonade ice cream.
A great family favorite is strawberry ice cream pie. On a hot PINK SATURDAY afternoon this is a wonderful dessert. Everybody wants a big piece of this pie, maybe even a second.

The kids can't wait for the ice cream van to come around the corner to get their favorite PINK ice cream dots. YUMMY YUM!!!

My grand-daughters love to go to their favorite ice cream parlor. Their favorite is PINK bubblegum.

THANKS!!! for visiting my blog on this beautiful PINK SATURDAY. Hope everyone has a great PINK SATURDAY filled with lots of PINK.


Thursday, July 16, 2009


3 large greenhouse seedless cucumbers
1/2 cup balsamic vinegar
1 - 1/2 teaspoons salt
1 round tablespoons sugar
22 cherry tomatoes or 4 large beefsteak tomatoes
2 large diced avocados
1 cup diced red onion
1/4 cup chopped fresh mint
4 tablespoons olive oil
salt and pepper to taste

Slice cucumbers in half lengthwise, then slice the halves diagonally into 1/4 - inch wide pieces. Place in a large serving bowl.
in a small bowl, combine vinegar, salt and sugar; mix until granules are fully dissolved.
Drizzle dressing over cucumbers and toss to coat.
Slice tomatoes in half if using cherry tomatoes or cut into large chunks if using beefsteaks.
Cut avocados in half, remove avocado seed. Dice avocados in the avocados in they skin, remove avocados.
Add tomatoes and avocados, onion, mint and olive oil to the cucumber mixure; toss to blend.
Season to taste with salt and pepper.

Serves 10

Monday, July 13, 2009


vegetable oil cooking spray
1 - 12 ounce can of refrigerated pizza crust dough
3 lg. Granny Smith apples, peeled, cored and thinly sliced
1 cup apple juice
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
2 tablespoons honey
1/4 cup chopped toasted pecans
1 cup grated cheddar cheese

Preheat oven to 425 F.
Lightly coat a 14 - inch pizza pan with cooking spray. Press dough into the pan.
Place apples and apple juice in a saucepan and simmer until tender. Drain off juice and reserve. Spread apple slices over the dough.
Return reserved apple juice to the saucepan and stir in cornstarch, cinnamon and honey. Cook over medium heat until clear. Spread sauce over apples.
Sprinkle pecans over apples. Top with cheese.
Bake for 15 - 20 minutes, or until the crust is golden brown.

Makes 8 servings

Note: On June 14 I have a post for homemade pizza dough. Freeze extra dough and make he donuts with your kids or grandchildren. Remember what you make with all your Heart N Soul is made with Lots of Love.

Saturday, July 11, 2009



I'm a native New Mexican, living in Albuquerque. To the east of Albuquerque are the Sandia Mountains. The Sandia Mts. are enchanting and the skies are so blue. Here's a beautiful picture taken at sunset, this makes the Sandia Mts. look red. That's why they call them the Sandia Mts. which means watermelon.

The Rio Grande River runs though the middle of Albuquerque. This beautiful pictures shows the river and the Sandia Mountains

The full moon over the Sandia Mts. is a site to see. The Moon looks so big, you feel like you can reach out and touch it. I don't think I would ever leave New Mexico and move elsewhere. The land of Enchantment is just that Enchanting.

Friday, July 10, 2009


I would like to present my youngest grand-daughter. She my sunshine on a cloudy day. She goes to a Catholic School and this year was her first father / daughter dance. So, grand-mom had to buy her a dress. I pick her up 3 days a week after school and I really enjoy seeing her beautiful smile. She can always bring sunshine to any cloudy day. On one of these days we talked about her dance and she told me she wanted a Cinderella dress. We went shopping and found this beautiful pink Cinderella dress. She twirled around and around in her dress. If she could she would have wore the dress home. Her mother did her hair and her dad gave her flowers. When she called me the next day, she wanted me to see her hair and flowers and couldn't wait to show me the pictures. All of these things made her the Cinderella that she wanted to be that night. This will always be a great memory for her and me. I always say what you do with all your heart n soul is done with LOTS of LOVE!!! Memories last a lifetime and can never be taken from you. I remember everything my grandmother and me did together. I hope she will do the same.

Thursday, July 9, 2009


6 large butter croissants
3 large eggs
1 - 1/4 cups milk
1 - 1/4 cups heavy cream
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 cup raisins ( optional )
3 tablespoons apricot jam
confectioner's' sugar

Preheat oven to 325 F.
Cut croissants into pieces.
Combine eggs, milk and cream in a large bowl. Add sugar and vanilla. Mix until well blended.
Generously butter a 2 - 1/2 quart dish. Layer the croissants pieces in the dish. Sprinkle raisins over each layer.
Pour egg mixture over the croissants and let stand for 15 minutes, pressing down on the croissants with a wooden spoon to soak completely.
Place the baking dish in a large roasting pan and fill the pan with hot water halfway up the sides of the dish.
Bake for 40 - 45 minutes, or until firm and golden brown. Remove from the oven and let cool.
Heat jam until melted, brush over the baked pudding and let cool completely. Sprinkle with confectioner's' sugar.

Makes 10 - 12 servings.

Monday, July 6, 2009


2 tablespoons olive oil
1 pound mild or hot Italian Sausage
1 tablespoon minced fresh garlic
salt and pepper to taste
6 cups chopped fresh spinach
2 tablespoons chopped fresh basil
1 - 14 - 1/2 can diced tomatoes
16 ounces rigatoni pasta
Parmesan cheese

Heat 1 tablespoon olive oil in a large saute pan over medium heat.
Remove casting from sausage and cook, stirring until crumbled and lightly browned. Drain and set aside in a bowl.
Add remaining tablespoon olive oil, garlic salt and pepper the pan and cook until garlic just starts to brown.
Stir in spinach and basil and cook until spinach wilts slightly. Add tomatoes and simmer until spinach is cooked.
Add sausage and stir to combine.
Meanwhile, cook rigatoni according to package directions. Drain. Add to sauce and stir to combine well.
Garnish with Parmesan cheese.

Serves 4

Saturday, July 4, 2009


Frogs here, frogs there, frogs everywhere. I started collecting frogs last year. A lady told me that the letters in frog stand for something.
F - forever
R - rely
O - on
G - God
This message was given to me at a every bad time in my life. I need some words of wisdom. I don't think this lady knew she was giving me these wonderful words of wisdom, but I have lived them since. Now, I get frogs for my birthday, Mother's day and Christmas. I love it!!!
Throughout history the frog has been the bearer of good luck, joy, happiness and change.
The blue frog is a symbol of harmony. Harmony in it's purest form. Harmony in love at home, at work and in leisure time or simply in all of life's melodies.
I don't have blue frogs, these are on my wish list.

Friday, July 3, 2009


This is my second Pink Saturday. I decided to show all of you my grandmother's art deco pink handkerchief with her beautiful bird pin. I can always remember her with a handkerchief in her purse. She give me this one when I was about nine years old. I told her I liked the pink circles and just like my grandmother she give it to me. She always give people her things if they told her they likes them. I didn't realizes that she did that until I got older. The pin was given to me after I got married. She loved jewelry and always had a beautiful piece on. She passed away many years ago and I miss her giving heart. I'm so happy I can share something she give me. Hope you enjoy these beautiful gifts my grandmother give me. Thank you for visiting my blog. Have a happy and safe 4th of July.

Thursday, July 2, 2009


4 large eggs
1/3 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
8 slices of bread
2 tablespoons butter, divided
1/2 cup chopped pecans or walnuts ( optional )

Apple Topping

3 tablespoons butter
4 apples, peeled, cored and sliced
2/3 cup packed brown sugar
1/8 teaspoon cinnamon

Beat eggs, milk, sugar, vanilla and cinnamon together in a large bowl.
Soak bread slices in the mixture until saturated.

Meanwhile, prepare apple topping: melt butter in a skillet over medium heat. Add apples and cook 5 minutes, stirring frequently. Add brown sugar and cinnamon: cook for 2 minutes, or until apples are slightly soft.

Heat 1 tablespoon butter in a large skillet over medium heat.
If you're using nut press saturated bread slices into chopped nuts to coat.
Cook 2 -3 slices at a time until golden brown on each side, adding butter to the skillet as needed.

Serve hot with apple topping.

serves 4