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Susan's Favorite Recipes , Richland Hills, TX (2026)

01/11/2026

Crunchy Brussels Sprouts Side Dish

Ingredients
- ¼ tsp black pepper
- 800 g brussels sprouts, trimmed (or 1 kg untrimmed)
- 1 tsp Dijon mustard
- ½ tsp of honey
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- ¼ cup walnuts, toasted, coarsely chopped

Preparation

Blanch the brussels sprouts in boiling water for 6-8 minutes or in a microwave oven in a little water for about 4 minutes.

Drain.

Saute the brussels sprouts, stirring constantly, until they become golden-brown in color.

Meanwhile mix the vinegar, mustard, honey and olive oil.

Add walnuts to the sprouts, stir and combine.

Pour the vinegar dressing over the sprouts, season with pepper.

Mix and combine so that each sprout is covered with the dressing.

Serve warm or cold as a side dish.

Source: Foodista

01/10/2026

Cranegranate Sauce

Ingredients
- 1/4 teaspoon of cinnamon
- 1 cup of cranberries
- 1/8 teaspoon of nutmeg
- 1/2 cup of pomegranate seeds
- 1/4 cup of sugar
- 1/2 cup of water

Preparation

Throw all the ingredients in a pot.

Bring it to a boil, then turn it down to medium and let it cook for about 5 minutes.

Remove it from the heat, pop it in the fridge, and let it chill down for at least 3-4 hours.

Source: Foodista

01/09/2026

Bad Boy" Giant Double Chocolate Cookies

Ingredients
- 2 teaspoons baking powder
- 1/4 teaspoon coarse salt
- 1/2 cup dark cocoa powder
- 3 eggs
- 2 1/4 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 2 tablespoons sugar
- 1 stick unsalted butter

Preparation

Preheat the oven to 350F degrees.

Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed.

Mix in the cocoa powder until well blended.

Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula.

Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Divide the dough into 4 ounce portions (or divide into 12 equal pieces).

Roll each portion of dough into a ball and flatten just slightly into a disc.

Place on the prepared baking sheets, a few inches apart.

Bake for 16-20 minutes.

Let cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.

Source: Foodista

01/08/2026

Beetroot Feta Salad

Ingredients
- 1 cup beetroot- grated
- 1 tablespoon mazola oil
- 1/2 teaspoon dried rosemary
- 100 grams feta cheese, cut into cubes
- 1 clove garlic, sliced
- 2 tablespoons olive oil
- 2 tablespoons raspberry or red wine vinegar
- 60 grams salad leaves
- salt and black pepper to taste
- 1 shallot, finely chopped

Preparation

Heat the olive and mazola oils in a skillet.

Add in the chopped shallot and sliced garlic. Stir-fry for over medium heat until lightly golden. Stir in the dried rosemary, tip in the beetroot wedges, and stir for a few minutes, allowing the flavors to develop.

Remove from the heat and leave to cool. Take out the beetroot wedges and put them into a salad dish together with the salad leaves.

Pour the vinegar dressing over the beetroot and salad leaves. Toss gently to mix through.

Finally, just before serving, toss in the feta cheese cubes and taste for salt and pepper.

Source: Foodista

01/07/2026

Pastel Caprese

Ingredients
- beef tomato
- 1 egg, lightly beaten
- fresh mozzarella
- oil for frying
- pesto
- 2 cups of plain flour
- 1/4 teaspoon salt
- 2 tbsp vegetable oil
- 1 tbsp vodka
- ½ cup warm water
- 1tbsp white wine vinegar

Preparation

Mix all ingredients in a bowl until it forms an elastic dough.

On a floured surface knead the dough hard for a few minutes then let it cool in the fridge.

Stretch the dough with a rolling pin and cut into 10 squares (around 5x5).

Place the mozzarella pieces on with a teaspoon of pesto and topped off with a slice of tomato and brush the edges with the egg.

Cover with another square of dough and press the sides with a fork to join the two together.

Fry in hot oil until golden in color.

Source: Foodista

01/06/2026

Chicken Stew For The Soul

Ingredients
- 5 cardamoms
- 1 kg chicken
- 1 cinnamon stick broken
- 1 cup coconut milk
- 1 sprig curry leaves
- fresh coriander
- 1/2 teaspoon garam masala
- 3 teaspoons ginger garlic paste
- 1 teaspoon ginger-garlic paste
- 2 green chillies
- 1 teaspoon ground red chili
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- juice of 1 lemon
- 1 large onion
- 2 potatoes
- salt to taste

Preparation

Slice the onions, slit the chilies, cube the potatoes and keep aside.

Heat oil in a heavy bottomed pan or pressure cooker, splutter mustard seeds.

Add the whole spices and stir till you begin to get the aroma of the spices.

Add sliced onions, curry leaves and green chilies and sauté.

Stir in the ground coriander and add the marinated chicken.

Stir so that the chicken is covered well in the sauteed mixture. Cover and let it cook.

When it is half done add the cubed potatoes.

When the chicken is almost done add the garam masala, salt and coconut milk and stir.

When done, put off the heat and garnish with chopped fresh coriander.

Serve hot chicken stew with freshly made appams.

Source: Foodista

01/05/2026

Black Beans & Green Peas With Rice & Barley

Ingredients
- 1 pouch of instant barley
- 29 oz. can of black beans – drained
- 4 stalks of celery with leaves- chopped
- 4 cloves of garlic – chopped
- fresh ground black pepper
- 1 jalapeño – grilled and chopped with seeds
- olive oil for drizzling
- 1 healthy handful of fresh Italian parsley – chopped
- 12 ounces bag of frozen green peas
- 1 cup of uncooked rice
- 1 bunch of fresh scallions – chopped
- sea salt

Preparation

Place the rice and barley into the rice cooker.

Place the peas in the steamer.

On a heated griddle place the jalapeno and grill on all sides and chop.

In a large frying pan, heat a few drizzles of olive oil and add the garlic, parsley, celery and scallions.

Saute for a minute or two and add the cooked rice, barley, Jalapeno, and peas.

Add the drained black beans and toss.

Add the seasonings and another drizzle of olive oil.

Source: Foodista

01/04/2026

Tropical Food’s Trail Mix Brittle

Ingredients
- ½ tsp. apple pie spice
- 1 tbsp. baking soda
- 1 cup brown sugar
- 2 tablespoons melted butter
- ½ cup corn syrup
- 2 cups Tropical Food's Diet Delight
- 1 cup granulated sugar
- ½ cup maple syrup
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 cups

Preparation

Grease baking sheet with butter and set aside for later use.

Coat the interior of a heavy 3 quart saucepan with butter.

Add sugars, corn syrup, maple syrup, salt and water to the coated saucepan.

Bring to a boil, stirring occasionally.

Once a rapid boil is achieved, add butter.

Continue boiling until a temperature of 310F degrees is indicated on a candy thermometer.

Topping the mixture with a lid helps during this process to increase the heat within the saucepan without burning the mixture.

Once at 310F degrees, add Diet Delight, vanilla, apple pie spice, and baking soda.

Quickly stir in ingredients and pour onto the buttered baking sheet while the mixture is foamy; spread as thin as possible.

Allow the mixture to set and cool completely, approximately one hour.

Once cool, break brittle into pieces and serve.

Source: Foodista

01/03/2026

Cumin-scented Basmati Rice Pilaf

Ingredients
- 1 1/2 T. unsalted butter
- 1 small onion, finely chopped
- 1 t. cumin seeds
- 1 1/2 c. basmati rice, rinsed well
- 1 t. salt
- 2 1/4 c. water

Preparation

Melt butter in a large saucepan over medium heat.

Add onion and cook, stirring often until onion becomes translucent, 3-4 minutes.

Add cumin seeds and cook a minute more.

Add rice.

Cook and stir until rice becomes fragrant and is well coated with the butter.

Add salt and water. Bring to a boil, then reduce heat to low.

Cover and cook until the water is absorbed, about 15-17 minutes.

Remove from heat and let sit, uncovered for 10 minutes, to let the steam escape.

Gently fluff with a fork and serve.

Brown rice variation: Follow the instructions for the white rice version, substituting an equal amount of brown basmati rice for the white (no need to rinse brown rice).

Increase the water to 3c. and increase the cook time to 40-50 minutes.

Source: Foodista

01/02/2026

S'mores-n-berry Bars For National S'mores Day - August 10

Ingredients
- 1 package prepared brownie mix
- 1 egg
- 1 1/2 cups crushed graham cracker crumbs
- 2 whole graham crackers
- 1.5 mini marshmallows
- 1 pint fresh raspberries, cleaned, dried and cut in half
- 2 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- 1/3 cup vegetable oil
- 2 tablespoons water

Preparation

Preheat your oven to 325 degrees F.

Line an 8-inch-square baking pan with foil so that it hangs over the edges and spray it with nonstick cooking spray.

Use a medium-sized bowl to mix together the melted butter, graham cracker crumbs and sugar.

Press the crumb mixture evenly on the bottom of the pan.

Bake until golden, or for about 20 minutes.

Remove and set aside.

Raise the oven temperature to 350 degrees F. Meanwhile, use a medium-sized bowl and mix the brownie mixture together, then gently fold in the raspberries.

Pour the batter over the graham cracker crust.

Bake the brownie mixture for about 25 minutes (based on your brownie mix), or until a toothpick inserted in the middle of the brownie comes out clean.

Remove the brownie and place the oven on broil.

Meanwhile, break the two graham crackers into small pieces and arrange them in a single layer on top of the brownie.

Next arrange the mini marshmallows evenly over the top of the graham crackers.

Place the pan back in the oven, just for a few minutes, until the marshmallows begin to brown.

Keep a close watch on them so they don't burn under the broiler.

Remove from the oven and cool completely.

Remove from the pan using the overhanging foil and cut into bars to serve.

Source: Foodista

01/01/2026

Sticky Date Pudding With Toffee Sauce

Ingredients
- 1 ¾ cups packed pitted dates, coarsely chopped
- 2 cups water
- 1 ½ tsp baking soda
- 2 cups all-purpose flour
- 1 tsp fresh ginger, pureed
- ½ tsp salt
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 1/3 cups packed light brown sugar
- 1 cup heavy cream
- 2 tsp single malt scotch (I used Redbreast)

Preparation

Pudding

Preheat the oven to 375F.

Butter and flour an 8-inch square pan.

Place dates, water, and ginger in a small saucepan and simmer over medium heat uncovered for 5 minutes.

Remove heat from pan and stir in baking soda.

Mixture will foam.

Let the mixture stand for 20 minutes.

While you're waiting, sift together flour, baking powder and salt and set aside.

In a large bowl cream butter and sugar together until light and fluffy.

Beat in eggs one at a time.

Mix in the flour mixture in three batches, beating after each addition until just combined.

Add date mixture and stir until combined.

Pour batter into a baking pan and set inside a larger baking pan.

Add enough hot water to the large baking pan to reach half way up the sides of the smaller baking pan.

Bake in the middle of the oven for 35-40 minutes.

When done, remove pudding from the water bath to cool.

Serve with toffee sauce and vanilla ice cream.

Toffee Sauce In a 2 quart saucepan, melt butter over moderate heat.

Add brown sugar and bring mixture to a boil, stirring occasionally.

Add cream and scotch and reduce heat.

Simmer sauce, stirring occasionally until slightly thickened.

About five minutes.

Cool sauce slightly and pour over squares of pudding.

Source: Foodista

12/31/2025

Easy Cheesy Scrambled Eggs

Ingredients
- 8 large eggs
- 1/4 cup milk or cream
- salt and pepper
- 1/2 cup shredded jack cheese

Preparation

Scramble eggs with milk or cream and some salt and pepper.

Cook in a nonstick skillet over medium heat, stirring to lift the cooked eggs from the bottom of the pan as they cook.

When the eggs are just about cooked, toss in jack cheese and cook for about 1-2 minutes more just to melt the cheese.

Serve as is, over toast, or in a tortilla.

Source: Foodista

Susan's Favorite Recipes

01/11/2026

01/10/2026

01/09/2026

01/08/2026

01/07/2026

01/06/2026

01/05/2026

01/04/2026

01/03/2026

01/02/2026

01/01/2026

12/31/2025

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