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

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

12/29/2025

15 Minute Healthy Dark Chocolate Truffles

Ingredients
- 15 dried dates, pitted
- 3/4 cups sliced or slivered almonds
- 1/2 cup pecans
- 1/4 cup plus 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon agave nectar (or honey)
- 1/4 teaspoon sea salt
- 1 cup hot water
- Optional: coconut flakes, sprinkles, cocoa powder, or crushed nuts for coating the truffles

Preparation

Soak the dates in hot water while you get the rest of the ingredients and start on step 2 (about 5 minutes). The water should be hot to the touch but not hot enough to burn you.

Process the almonds in a food processor until a coarse almond meal is formed.

Add the pecans and process until they are ground up into a coarse meal as well.

Drain the dates and use your hand to squeeze out excess water.

Add the drained dates, cocoa powder, vanilla extract, agave nectar, and salt to the food processor. Process until a smooth paste forms.

Use a tablespoon measure to help you form the truffles. Pack a heaping tablespoon of the mixture into the tablespoon measure and really pack it in there. Use your fingers to slide the half-rounded ball out of the tablespoon measure, and then use your hands to form a tightly packed ball of truffle goodness. Be gentle with them. I found that they fall apart if you try to roll them into balls. It is best to squish them with your hand into perfect little spheres.

Form truffles until you use up all the mixture. The last bit that was not enough for a truffle went straight into my mouth. :)

If you choose to, gently roll the truffles in the toppings of your choice. I had some turtle crunch sprinkles, unsweetened coconut flakes, and extra cocoa powder. The cocoa powder definitely gives the truffles an extra dark chocolate kick, so if you don't like the bitterness of the cocoa powder then don't use that as a topping.

Source: Foodista

12/28/2025

The Best Lemon Bars In The World

Ingredients
- shortbread crust
- 10 tablespoons unsalted butter, cold
- 2 tablespoons powdered sugar
- 2 tablespoons granulated sugar
- 1 1/4 cups all-purpose flour
- pinch of salt
- lemon curd
- 4 large egg yolks
- 3/4 cup sugar
- 2 freshly squeezed medium lemons, again the emphasis on the freshly squeezed
- 4 tablespoons unsalted butter 2 teaspoons lemon zest

Preparation

Cut butter into small chunks and let it cool in the freezer.

Preheat the oven to 325 F.

In a food processor, process the powdered sugar, salt, and granulated sugar.

Pulse on and off for 15 seconds.

Add the butter.

Pulse until the butter resembles small peas.

Add the flour and pulse until the mixture comes together and pulls away from the sides.

Lightly knead in a bowl and press into a 9x9 baking dish.

No need to butter because the dough is so buttery.

Dock and bake for precisely 35 min.

You don't want too much color because we will bake it again later.

A light tan is perfect.

Prepare the lemon curd.

Add the butter, salt, and freshly squeezed lemon juice (accept no substitutes) and place it on the stove.

Stir it with a spoonula or spatula, constantly, until it thickens and resembles a hollandaise sauce, thick but still pourable.

If the curd begins to boil, take it off the heat immediately or else it'll curdle.

Press through a strainer.

Pour it directly onto the crust.

Bake for an additional 10 minutes at 300 F.

The top should not be wobbly.

Leave to cool on the counter and then into the fridge to cool completely.

Dust with powdered sugar at service.

Serve with a smile.

Source: Foodista

12/27/2025

Panna Cotta With Raspberry And Orange Sauce

Ingredients
- 4 cups of half and half
- 1/2 cup mascarpone
- 1/2 cup sugar
- 1-1/2 teaspoons vanilla
- 1 tablespoon powdered unflavored gelatin
- Zest from 1 orange
- 2 cups fresh raspberries or frozen, thawed
- 2 teaspoons orange juice
- 1-2 tablespoons confectioners sugar

Preparation

Spray 6 ramekins or juice glasses with the nonstick cooking spray.

Add the half and half to a saucepan over low-medium heat; don't let the mixture get too hot or come to a boil.

When warm, sprinkle the gelatin over the mixture, and stir it to dissolve it.

Add the mascarpone and stir until melted.

Add the sugar, orange zest and vanilla, and stir until the sugar is dissolved.

Remove from the heat and let it stand for about 5 minutes.

Pour the mixture evenly into the ramekins or glasses.

Cover and refrigerate for at least four hours, but ideally overnight.

Meanwhile, put the raspberries in a bowl and press them softly with a fork to produce some juice.

Add the orange juice and confectioners sugar and mix together.

Keep the berry mixture refrigerated until ready to serve the panna cotta.

When the panna cotta has set, move a knife around the edges of the ramekin or glasses to loosen it, and gently shake each onto individual plates.

Drizzle the berry mixture over each serving.

Source: Foodista

12/26/2025

Eggplant Fries With Tzatziki Sauce

Ingredients
- 1/2 eggplants, cut into strips
- - 1 cup bread crumbs
- Italian seasoning mix, salt, paprika, garlic powder (to taste)
- 1/4 cup plain, low-fat yogurt
- 1 egg, lightly beaten

Preparation

Preheat the oven to 450F.

Mix salt, garlic powder, italian seasonings, and paprika in a bowl.

In another bowl, mix yogurt & egg together.

First place the eggplant strips into egg/yogurt mixture then coat them in flour mixture evenly.

Place them in a parchment paper or greased baking pan and bake for 10-15 minutes rotating once and until slightly brown.

Source: Foodista

12/25/2025

Coffee Rubbed Prime Rib Roast

Ingredients
- 1/2 cup red wine
- 2 tbsp ancho chili powder
- 1/4 cup espresso
- 1 tsp hot paprika
- 2 tsp dry mustard
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp ground roasted coriander
- 1/2 tsp garlic powder
- 1 1/2 tsp dried oregano
- 1 tsp ground ginger
- 2 cups beef broth
- 1/2 cup water
- 3 tbsp cornstarch
- 6 pounds prime rib

Preparation

To make the rub, combine the 1/2 cup red wine, ancho powder, ground espresso, paprika, dry mustard, salt, pepper, ground coriander, garlic powder, dried oregano, and dried ginger in a small bowl and whisk until they form a paste.

Place the roast in a large zipper food storage bag.

Slather the roast with the paste.

Press as much air as possible out of the bag and seal tight.

Refrigerate overnight.

The next day, let the roast come to room temperature for about an hour before roasting.

Heat your oven to 450F.

Place your roast in a roasting pan on a rack, fat side up.

Insert an oven thermometer into the thickest part, making sure that the tip is placed firmly into the meat, not in fat or against bone.

Roast in the oven for 15 minutes.

Reduce heat to 325F.

Roast for about 2 more hours or until the thermometer reads 135-140F degrees for medium.

Transfer the roast to a platter and allow it to rest for 15 minutes before carving.

To make the gravy, skim off the excess fat and then place the roasting pan over the stove burner.

Add 1/2 cup of red wine and 2 cups of beef broth and whisk over medium heat until it comes to a boil.

Whisk together 1/2 cup water and 3 tablespoons of cornstarch in a small bowl.

Add this mixture to the pan and whisk while the gravy thickens, about 5 minutes.

Slice the roast and serve with the rich gravy.

Source: Foodista

Susan's Favorite Recipes

01/05/2026

01/04/2026

01/03/2026

01/02/2026

01/01/2026

12/31/2025

12/29/2025

12/28/2025

12/27/2025

12/26/2025

12/25/2025

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