Tasty Tuesdays–Cheesy Olive Bread from Tina Griffith

Tags

appetizer or complete meal, bread, food blog, recipe, Tasty Tuesdays, Tina Griffith

from Tina Griffith

You decide. This recipe is easy to prepare and a favorite with my husband and me. We usually add a crisp salad and Voila! we have a complete dinner in a flash. Of course a bottle of red wine adds to the festivities.

CHEESY OLIVE BREAD
1 large crusty loaf French bread
1 – 6 oz. can pitted black olives, drained and sliced
⅓ cup red onion, chopped fine
2 ripe tomatoes, diced
2 cups mozzarella cheese, shredded
½ – ¾ cup mayonnaise
Preheat oven to 325° F.

Cut bread in half lengthwise and then in half across the width. You now have four pieces, tops and bottoms. Set them onto an aluminum foil lined cookie sheet.

Add olives, onions, tomatoes, shredded cheese, and mayo into a medium size bowl. Mix together thoroughly. Use a spatula to smear the mixture onto the white part of the bread.

Now pop it into the oven. That’s it. When the cheese melts, 15 – 20 minutes, the bread is ready.

ABOUT THE AUTHOR

Tina Griffith, who also wrote twenty-seven children’s books as Tina Ruiz, was born in Germany, but her family moved to Canada when she was in grammar school.

After her husband of 25 years passed away, she wrote romance novels to keep the love inside her heart. Tina now has eleven romance novels on Amazon, and while all of them have undertones of a love story, they are different genres; murder, mystery, whimsical, witches, ghosts, suspense, adventure, and her sister’s scary biography.

Tina has worked in television and radio as well as being a professional clown at the Children’s Hospital. She lives in Calgary with her second husband who encourages her to write her passion be it high-quality children’s books or intriguing romance.

Stay connected with Tina (Griffith) Ruiz on her Facebook group Tina Speaks Out.

Tasty Tuesdays–Pumpkin Spice Cake from Tina Griffith

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Dessert, food blog, pumpkin Spice Cake, Recipes, Tasty Tuesdays, Tina Griffith

from Tina Griffith

Author Tina Griffith loves to make this cake for Halloween and November with her kids, and now her grandkids, but as any true pumpkin lover knows, pumpkin desserts are not just for the fall. Use any pan you like. Tina has baked this cake in a Bundt pan, a 13 x 9-inch pan, cupcake tins, and in three separates shape/sizes for freezing. It’s so easy to prepare and will fill your home with a wonderful aroma.

Pumpkin Spice Cake
1 spice cake mix box
1 cup pumpkin puree
1 tsp. pumpkin spice
Raising, walnuts, or blueberry jam, optional

Follow package instructions for egg, oil, and water amounts along with baking temps and time.

Cream Cheese Frosting
8 oz. cream cheese, room temperature
½ cup butter, room temperature
3 cups icing sugar – Confectioner’s sugar
1 tsp. vanilla extract
⅛ tsp. salt

Cool cake completely before frosting. This helps stop crumbs from mysteriously appearing all over your frosting.

ABOUT THE AUTHOR

Tina Ruiz, was born in Germany, but her family moved to Canada when she was in grammar school.

After her husband of 25 years passed away, she wrote romance novels to keep the love inside her heart. Tina now has eleven romance novels on Amazon, and while all of them have undertones of a love story, they are different genres; murder, mystery, whimsical, witches, ghosts, suspense, adventure, and her sister’s scary biography.

Tina has worked in television and radio as well as being a professional clown at the Children’s Hospital. She lives in Calgary with her second husband who encourages her to write her passion be it high-quality children’s books or intriguing romance.

Stay connected with Tina (Griffith) Ruiz on her Facebook group Tina Speaks Out.

Check out Tina’s books on AMAZON

Tasty Tuesdays–Pancake Cups from Tina Griffith

Tags

Dessert, food blog, Pancake cups, romance, Suspense fiction, Tasty Tuesdays, Til Text do Us Part, Tina Griffith

from Tina Griffith

I am a true romantic at heart which is why I write romance books. Today I want to share my favorite treat for a romantic breakfast. These pancake cups are delicious any time during the year. They are so light and sweet that they melt in your mouth. YUMMY!

PANCAKE CUPS

1 cup milk

6 eggs

1 cup flour

½ tsp. salt

1 tsp. vanilla

1 tsp. orange zest, optional

¼ cup butter, melted

Preheat oven to 400° F.

Blend the first 6 ingredients together with a hand mixer, and then add the butter very VERY slowly.

Grease muffin tins then fill them half-full with pancake mixture. Bake 15 minutes, or until fluffy and golden brown.

Once the cups have cooled, fill them with your favorite fruit. I prefer apple or cherry pie filling, but you could use pumpkin or blueberry.

Before serving, sprinkle a generous amount of icing sugar on top. I’ve sprinkled shaved dark chocolate on top of the icing sugar, but that’s just me. 😊

My latest murder, Til Text Do Us Part, is expected to release around the world by Valentine’s Day 2021. Grab a copy then sit back and nibble on some these tasty pancake cups. They are my favorite treat for February.

Louisiana Hobbs is an award-winning, murder mystery writer, and she has a malicious stalker. This person has been taking particular passages from the pages of her books, and has used the detailed information to commit chilling murders to perfection. But, has the stalker killed people out of revenge or as a form of flattery? While the author works closely with Detective Brody Anson to find the answer to that question, they develop an obsession for each other that becomes difficult to deny.

As the weeks turn into months, they have been trying to keep their surging desires in check…at least until the murderer has been put behind bars. But when Louisiana becomes the target in a dangerous game of cat and mouse, will this couple continue to withhold their true feelings from each other and the rest of the world?

About the Author

Tina Griffith, who also has thirty published children’s books as Tina Nykulak Ruiz, was born in Germany, but her family moved to Canada when she was in grammar school.

After her husband of 25 years passed away, she wrote romance novels to keep the love inside her heart. Tina now has thirteen romance novels on Amazon, and while all of them have undertones of a love story, they are different genres; murder, mystery, whimsical, witches, ghosts, suspense, adventure, and her sister’s scary biography.

Tina has worked in television and radio as well as being a professional clown at the Children’s Hospital. She lives in Calgary with her second husband who encourages her to write her passion be it high-quality children’s books or intriguing romance.

Stay connected with Tina (Griffith) Ruiz on her Facebook group Tina Speaks Out.

Tasty Tuesdays–Rouladen (Braised Stuffed Beef Rolls) from Tina Griffith

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Braised Stuffed Beef Rolls, entree, food blog, recipe, romance, Rouladen, Tasty Tuesdays, Tina Griffith

from Tina Griffith

I was born in Germany where my mother frequently filled our home with the most amazing aromas. This is one of my favorite recipes and I want to share it with you.

Rouladen – Braised Stuffed Beef Rolls
6 slices top round steak, 4 x 6 inches, sliced ½ inch thick
6 tsp. German or coarsely ground mustard
½ cup onion, chopped fine – divided
5 garlic cloves, chopped fine
3 dill pickle spears cut in half lengthwise
Freshly ground pepper to taste
Toothpicks or kitchen twine
3 tbsp. lard or vegetable oil
2 cups water
2 tbsp. flour
1 tbsp. butter

Preheat oven to 325° F.

Place meat between 2 pieces of cling wrap or waxed paper. Gently pound meat to ¼ inch thick. Be careful not to tear the meat.

Spread mustard along meat slices. Sprinkle on ¼ cup onion and garlic. Lay a pickle piece at the bottom of each roll or the narrow end.

Roll meat into a cylinder starting at the pickle end. Pierce with toothpicks to hold together or tie with twine.

Brown meat on all sides in a medium size frying pan. Lay rolls in a roaster pan.

Add water to the frying pan and bring to a boil, scraping the sides and bottom to collect all the meat bits. Whisk in four and butter. Pour this mixture over the meat rolls.

Bake 1 hour or until meat is fork tender. Remove toothpicks before serving.

If you prefer a thicker gravy, combine 2 -3 tablespoons flour in ½ cup water. Bring to a boil in a small saucepan. Cook, stirring constantly, to your desired consistency. Season with salt and pepper then stir into roasting pan gravy.

Boiled potatoes or dumplings along with red cabbage make this meal complete.

While you’re waiting for the rolls to cook check out Tina’s romances on her Amazon Page.

ABOUT THE AUTHOR:

 

Tina Griffith, who also wrote twenty-seven children’s books as Tina Ruiz, was born in Germany, but her family moved to Canada when she was in grammar school.

After her husband of 25 years passed away, she wrote romance novels to keep the love inside her heart. Tina now has eleven romance novels on Amazon, and while all of them have undertones of a love story, they are different genres; murder, mystery, whimsical, witches, ghosts, suspense, adventure, and her sister’s scary biography.

Check out her books on her Amazon Page.

Tina has worked in television and radio as well as being a professional clown at the Children’s Hospital. She lives in Calgary with her second husband who encourages her to write her passion be it high-quality children’s books or intriguing romance.

Stay connected with Tina (Griffith) Ruiz on her Facebook group Tina Speaks Out.

Tasty Tuesdays–Meat Salad from Tina Griffith

Tags

food, Meat Salad, recipe, sandwiches, Tasty Tuesdays, Tina Griffith, Tina Ruiz

from Tina Griffith

Meat Salad is a European dish that I have grew up with and still enjoy to this very day. Throughout the years, I’ve learned to make it even more special. Now it’s my own recipe and I take it to almost every event my family has. Of course, there are no left-overs, and people have always asked me for the recipe and today I give it to you.

It’s not difficult to make and is a delicious bouquet of flavors in your mouth. It can be made in any quantity you wish. Simply scale the ingredients up or down to fit your need. Shall we begin?

MEAT SALAD
5 packages of your favorite lunch meat such as: black forest ham, Lyoner sausage, beer sausage, roast beef, mortadella
1 jar garlic pickles, cut off both tips
3 dashes paprika
Miracle Whip (it’s mayo on steroids) to taste
Rye bread

Dice lunch meat and pickles into same-size pieces. Place into a glass bowl, because steel or aluminum seem to alter the taste.

Add paprika and 3 to 4 large tablespoons of Miracle Whip to the mixture.

Do not add salt and/or pepper, because the meat has enough salt already.

Mix together so every piece of meat is covered. Chill 1 hour. Serve on a slice of soft, rye bread.

 

About the Author:

Tina Griffith, who also wrote twenty-seven children’s books as Tina Ruiz, was born in Germany, but her family moved to Canada when she was in grammar school.

After her husband of 25 years passed away, she wrote romance novels to keep the love inside her heart. Tina now has eleven romance novels on Amazon, and while all of them have undertones of a love story, they are different genres; murder, mystery, whimsical, witches, ghosts, suspense, adventure, and her sister’s scary biography.

Tina has worked in television and radio as well as being a professional clown at the Children’s Hospital. She lives in Calgary with her second husband who encourages her to write her passion be it high-quality children’s books or intriguing romance.

You can find Tina’s Book on her Amazon Author Page

Stay connected with Tina (Griffith) Ruiz on her Facebook group Tina Speaks Out.

Tasty Tuesdays–Tina Griffith’s Tasty Carrots

Tags

Carrots, Food preservation, Tasty Tuesdays, Tina Griffith

The season for fruits and vegetables to go into jars, cans, or the freezer, is almost upon us. This is what I do with fresh carrots. The method is easy and the carrots are tasty! I’m sure you’ll like them.

Tina’s Tasty Carrots

1 lb. carrots, scrapped and trimmed
2 gloves garlic, diced
8 tbsp. butter, cut into pieces
2 – 3 tbsp. dried cilantro*

Cut carrots in half if long and wash them under cool water. Drop them into a pot of water, cover, and bring the pot to a boil. Boil 5 minutes, this is called parboiling. Works great with all root vegetables.

Warm garlic, butter, and cilantro in a frying pan on medium heat. *I use cilantro because my husband is from Costa Rica, but you can use Italian or regular parsley if that’s better for you.

Add carrots. Allow them to simmer for a minute or two on each side, and then remove them to a cool dish. Be sure to scrape all the sauce over them.

After they are room temperature, I add them into medium-size freezer bags, making sure they lay flat. I also make sure to put two servings into each bag – one for my husband and one for me.

I want to stress the fact that the carrots need to lay flat when you put them into the freezer baggies. This helps them to get to the same temperature at the same time. Maybe it doesn’t matter to everyone, but I have OCD and it’s important for food safety.

The day you want to use the carrots, remove them from the plastic bag and place them into an ovenproof dish. Turn the oven on 350° F, and then prepare the rest of your meal. When dinner is ready to serve, so are your carrots.

About the Cook:

Tina Griffith, who also wrote twenty-seven children’s books as Tina Ruiz, was born in Germany, but her family moved to Canada when she was in grammar school.

After her husband of 25 years passed away, she wrote romance novels to keep the love inside her heart. Tina now has eleven romance novels on Amazon, and while all of them have undertones of a love story, they are different genres; murder, mystery, whimsical, witches, ghosts, suspense, adventure, and her sister’s scary biography.

Tina has worked in television and radio as well as being a professional clown at the Children’s Hospital. She lives in Calgary with her second husband who encourages her to write her passion be it high-quality children’s books or intriguing romance.

Stay connected with Tina (Griffith) Ruiz on her Facebook group Tina Speaks Out.