Tuesday, March 13, 2018

Reuben Soup

I wanted to share this delicious recipe from Carole Brown.

She kindly invited me to her church for a soup luncheon and everyone told me I had to try Carole's soup. I was lucky there was some left! It was a favorite and went fast. 

Hope you enjoy it as much as I did.


1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons butter
1/4 cup flour ( unsifted)
3 cups water
 4 teaspoons Beef flavored bouillon
1/2 pound shredded corned beef
1 cup drained sauerkraut ( squeeze out all the liquid)
3 cups half and half
12 ounces shredded Swiss cheese ( 3 cups)


Cook onion and celery in butter until soft. Gradually add in flour adding water and bouillon. Bring to a boil, reduce heat and simmer. Uncover for 5 minutes

 Add remaining ingredients and cook for 30 minutes until slightly thicken. stir frequently.

                The lovely Carole and her delicious soup 

Friday, March 9, 2018

Blueberry Croissant Puff

It's been awhile since I participated a recipe swap at the Live Oak Library. This months theme was brunch. Doretha ( pictured above) made Blueberry Croissant Puff .

Thanks Doretha! I know everyone loved it.


3 large croissants ( cut up to 5 to 5 1/2 cups)
1 cup fresh or frozen blueberries
1 package (8 oz) softened cream cheese
1 cup milk
2/3 cup sugar
2 eggs
1 teaspoon vanilla


1: Preheat oven to 350 degrees

2: Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.

3: Beat cream cheese,sugar,eggs,and vanilla in a medium bowl with an electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.

4: Bake at 350 degrees for 35 to 40 minutes or until set in the center and golden brown. I covered for the last 10 minutes so the top didn't get too browned.

5: Serve warm. Sprinkle with powered sugar.

This can be doubled in a 9 X 13 pan

Wednesday, February 14, 2018

Winding Down

Today is my 6th year of blogging. I started the blog as a form of therapy to help recover from the loss of my beloved Rip. I wanted and needed to focus on something I had never done. It was totally challenging. I figured it out, which was a huge accomplishment, considering I am not computer savvy. 

Cooking is something I loved doing . My passion was cookbooks, which at one time I had over a thousand. There might be 12 left out of that collection. Giving them away was extremely hard but I was grateful Carol wanted a few boxes .

Many thanks to the special people who have been the wind beneath my wings. Myra- who almost never misses a day and has been with me since day one. Carol- who is a fabulous cook and baker who shared her fabulous  recipes. Cyndy- whose recipes are enjoyed by many. Dottie- who I met many, many years ago and proud to call her my friend. Rita- whose BLOG is amazing. To the many others whom have left comments, became a follower - thank you.

I plan to post recipes from time to time. They will be added to pinterest and yummly boards. Type in  und BestoflongIslandandcentralflorida on either board and it will direct you to any recipe, new or old . No more parties for me. If you want to see what I'm up to check out the two mentioned or follow me.

Max hasn't been feeling well and I do not want to add photos of him knowing he's having a difficulty time.

I hope you continue to visit from time to time. I might not be cooking as much but when I do it's always with love.

Sunday, February 4, 2018

Spicy " Cream" Greens- Gluten Free

I used collards in this recipe but you could use spinach.

The recipe does not contain flour and the cream cheese was low fat.   

Gabe left about 2 ounces of cream cheese in the fridge and I wanted to use it in something. I knew adding the Thai Garlic Chili sauce would jazz it up but I wanted some protein. Tahini  has 20% complete protein and high in B vitamins. 

It's not my grandma's creamed spinach but it's healthy and really good.


1 1/2 cups cooked greens

2 ounces light cream cheese

1 tablespoon Tahini 

1 teaspoon Thai Garlic Sauce


1.  Steam fresh washed collards ( you could also use spinach)

2. Once cooked, place in a colander to drain. Allow collards to cool and when cool enough to handle squeeze excess water from them.

3. Add cream cheese, tahini, chili garlic in food processor and blend until smooth.

4. Add collard green and pulse and few time until green are chopped and cream cheese mixture is incorporated into the greens.

5. To reheat green place in a microwave for 2-4 minutes,

Saturday, February 3, 2018

Persimmon Oatmeal Pecan Cookies

  I love this little fruit. The fruit starts off crisp as an apple (the way I prefer), but grows softer as it ages either on or off of the tree. When ripe, these will have a custard like texture

Alternative to persimmons? Maybe peach, apricot, or nectarine. As long as they are really ripe, skins removed and pureed I think it could be close but not sure. Persimmon is a fall fruit in Florida.


1 cup butter
3/4 cup sugar
3/4 cup brown sugar, packed
1 egg
1/2 cup persimmon, skins removed and puréed (Fuyu persimmons, very ripe)
1 tsp. vanilla
1 cup flour (or gluten free flour, this recipe works with either)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3 cups oats (instant is fine)

1 to 1 1/2 cups pecans, chopped (based on preference)


Preheat oven to 350 degrees F.

Addressing the persimmon: you should be using very ripe  persimmons which means they are very soft at this point.  Cut off the top and scoop out the insides.  Put into a food processor for a few seconds.  If they are soft enough you can probably skip the processor part.  You should get enough purée with one to two persimmons.

In a mixer, cream together the butter, sugar, and brown sugar.  Then add in the egg, persimmon and vanilla and mix until well combined.

Add in to the mixture, the flour, baking soda, salt, and cinnamon.  Mix until well combined.

Add in the oats, until combined.  Last add in the chopped pecans and stir to combine.

Place dough onto a cookie sheet about three inches apart.  I use a heaping tablespoon size amount of dough for each cookie.

Bake for 10 minutes.  Remove to a wire rack to finish cooling.  The cookies will be fragile when moving them to the rack but they will firm up as they cool.

                                                                             recipe from r/food on reddit

Sunday, January 28, 2018

French Egg Drop Soup

I saw this recipe on Simple Living and Eating and knew I had to make it.

The only thing I changed in the original recipe was the salt. I didn't add. The soup is delicious and I sure didn't miss it.


4 tablespoons of extra-virgin olive oil
 8 cloves of garlic minced   
1/8 teaspoon dried sage
1/4 teaspoon of dried thyme
 4 green onions chopped
 2 carrots chopped small 
1/4 cup of fresh parsley chopped
1 teaspoon of pepper 
1 bay leaf
 8 cups of chicken broth * Homemade
6 egg yolks beaten 
1 tablespoon of parmesan cheese grated


1- To chop the carrots I added them to the food processor and pulsed a few times. 

2- Heat oil in a large sauce pan and add the carrots, thyme, scallions, pepper and sage.

3- Stir regularly when the vegetables start to soften add the garlic. Stir and cook for about 2 minutes. Do not let the garlic brown.

4-Add chicken broth, bay leaf and bring to a boil.

5-Lower the heat to a simmer. Continue simmering for an additional 10 minutes until vegetables are completely soft.  Slowly whisk in egg yolks and add Parmesan cheese.

Saturday, January 27, 2018

Baked Cauliflower with Balsamic & Cranberry

I loved this. It's a make again.


1 head cauliflower- washed, dried, cut into florets

1/2 cup balsamic vinegar
1/2 cup cranberry sauce


Preheat oven to 450 degrees

Add florets to a large sheet pan. I lined the pan with parchment paper.

If desired you might want to spray the florets with olive oil or oil of your choice.

Bake for 15-20 minutes, or until slightly less done than you want them. The smaller they are, the faster they will cook and softer they will get. Keep an eye on them so the smaller florets don't burn.

Remove from the oven and pour the sauce over the cauliflower. Toss gently *

Return to oven for another 5 minutes

Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.

Return to the oven for another 5 minutes, flip again if needed.

Remove from oven and enjoy a gluten free treat!

* reason for the parchment paper. Lots of sugar in the sauce. Less clean up with the parchment  lining the pan.