The Secret Recipe Blog

This recipe is so simple and works great as a healthy breakfast, lunch or a quick snack. The recipe calls for frozen fruit, but feel free to use an assortment of fresh fruits.

4 cups vanilla-flavored low-fat yogurt
2 (10-ounce) packages sliced strawberries with sugar added, thawed
1/3 cup frozen blueberries, thawed
1/2 cup crunchy, sweet granola
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Top with granola and serve. Repeat for remaining 3 glasses.

Makes 4 servings.

(2 votes, average: 5.00 out of 5)

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The barbecue season is upon us!  It is time to prepare all of your favorite recipes for the summer parties.  I know this Bar-B-Que Beans recipe will become one of your favorites.  Serve it with some Pulled Pork.

2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork (leftovers — you can use cooked chopped bacon insead)
1. Preheat oven to 350 degrees F.
2. Pour the can of pinto beans into a casserole dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir to combine and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.
Serves 6 to 8.

(5 votes, average: 4.20 out of 5)

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The nice weather is rolling in.  Time to enjoy some nice cocktails by the pool!

1 1/4 ounces Captain Morgan spiced rum
1/2 ounce peach schnapps
4 ounces orange juice
splash Rose’s lime juice (or other brand)
1/2 ounce grenadine
Garnish:
orange wedge
maraschino cherry
1. Fill a 16-ounce glass with ice.
2. Pour all ingredients over ice in the order listed. Don’t mix or shake.
3. Garnish with an orange wedge and a cherry on a toothpick. Serve with a straw.
Makes 1 drink.

(3 votes, average: 3.33 out of 5)

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Prepare this dish with Magic Mustard Sauce.
¼ cup Uncooked rice
6 oz sirloin steak – boneless
1 tbsp Peanut oil
2 large Mushrooms – sliced
Salt
Pepper
Cook rice according to package directions. Set aside.
Heat griddle to 350°F and pour on oil to coat surface.
Sear steak on both sides. Cut steak into strips. Return to griddle along with mushroom slices.
Turn meat pieces until done to preference. Season with salt and pepper to taste. Serve with boiled rice and magic mustard sauce.
Makes 1 serving.

(1 votes, average: 5.00 out of 5)

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