Today, instead of reinventing food, I thought of how many times in life do we try to reinvent ourselves. I wondered when is good…good enough? As a young lady, I dared to go into industries that were heavily populated with men. I excelled, not due to a lot of support from my male counterparts, but sheer determination. I watched them, I learned from them, I had to go toe to toe with them, I held my own, I succeeded. I said all of that to summarize, did that make me equal or superior? Not really, as I have learned a valuable lesson. We are not in competition with males or females; we are in competition with ourselves.

What do I mean, you ask? Allow me to dig deeper and I think it will become clearer. If I am a runner and I am timing myself. I am competing with the last timed run. If I am a swimmer, I am competing against my best time. It doesn’t matter how fast another swimmer or runner is at this moment, I can only measure if I am swimming or running faster than my last or best time. I am only as good as I can improve my individual efforts. Does that make sense now?

I admired Maya Angelou for her frankness and eloquence.

I love to cook but I also admire several fine chefs but I don’t measure my dishes by their shows. I measure it by my results, my successes, and yes, my failures. I may feel I surpassed their dishes or I may feel like they outdid me by a mile or a squash’s length. This brings me to a thought process to get us to a point When Good Is Good Enough:

  • My Good is Good Enough!
  • I have competed with my own personal achievements and sometimes I win and sometimes I have to rethink my strategy.
  • I am a realist with an optimistic outlook. If I don’t succeed the first time, second or even third time but I try harder each time, I move closer to the finish line and I know eventually I will succeed.
  • I look at life as I see it without so many expectations. Example: I am not a good singer but I love to sing but I realize that I am a limited talent (LOL) and sing when I am not in a public forum but the car is my stadium and I have put on many great performances (my rating, not anyone else’s).
  • I love humor about my limitations and/or lack of talent in areas I have never been a super techie. This however, has not kept me from working with computer techs/programmers. I get what I want programmed and can solve problems and have good visuals. I have a great time telling those tech savvy folks to put it in my language and I will give them my perspective. See My Good is Good Enough. Their Good is Good Enough. Together Our Good is Good Enough.
  • Knowing each person has excellent talents in certain fields is a big chunk of wisdom. Knowing each person has limitations and weak areas is universal wisdom and knowledge. Example: A Rocket Scientist has abilities and knowledge as well as strategic training but probably only a few has been successful in simple feats of life as cooking or changing a light bulb. Give me two remotes to work between them and I show you how irritating that is to me. However, knowing that I have to sometimes do this task, I have learned how to do it. So, by focusing on things I am not comfortable with, My Good is Good Enough.
  • Accepting all of me, good and bad, weak and strong, intensive and scattered thought patterns, organized and out of order thoughts, and kind and even blunt speech are facets of me. My Good is Good Enough.
  • Deciding when and where I can develop even better ideas, practices, habits, and actions is healthy when it comes from within and not because I am measuring myself against someone else. Being All I Can Be But Choosing to Be More is Good and Good is Good Enough.
I am pretty colorful in personality. As a writer, I am happy. In the kitchen, I am happy. On my blog, I am happy. But the happiest I am, is when I am surrounded by my family. I love life, but above all, I love Our God who created me as He decided His Good is Good Enough…Arline Miller

I hope you see that God creates us the way we are for a reason. It may be that we are given handicaps, education opportunities or not, wealth or poverty, calm and soothing personality or a high spirited one, spiritual excellence or a work in progress, and on and on. Each one of us should realize if we do not feel we have to compete or challenge another one’s worth, we are rich within ourselves. Our Good is Good Enough. Thanks for allowing me to share my thoughts with you. Your own comments of personal growth are welcomed.

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third Party Material if known is sourced to original location and author for credit reference.

Reinvention Queen goes from Taco Ranch Pepperoni Salad to American Goulash

Creativity comes from within and you only limit yourself if you don’t experiment. Does every reinvention work? Maybe not, but if the dish is made from leftovers that might be thrown away, what’s the big risk? Today, I show you how I made a terrific Taco Ranch Pepperoni Salad and then reinvented it and made delicious American Goulash. Get on the Reinvention Train and chop away to delicious combinations you may have never thought of combining. First the Pasta Salad:

Have you seen a prettier pasta salad, so colorful and the taste is so good.
This is a keeper recipe but I keep reinventing dishes so on to the American Goulash.

This was a delicious meal which we enjoyed very much but I couldn’t resist taking these great ingredients and seeing if I could incorporate these ingredients into my version of American Goulash.

Arline’s Reinvented American Goulash:

The idea of Reinvention Queen is to show you that you don’t have to keep eating leftovers in their initial creation. Learn how to determine what flavors blend and once you have done this, you have opened a world of cooking creativity. I love experimenting and the use of herbs, seasonings, additions, and methods. This is not hard to do and the colors, aromas, and the presentation is very therapeutic and rewarding for me the cook and my husband and others.

There are a lot of great cooks and chefs as well as bakers. I know several and soon I will have guests to show off their expertise. As a matter of fact, my stepson who is in my heart my son too in 10 minutes of necessity of preparing a quick meal using some of the Boston Butt he had smoked and pantry items, made one of the best if not the best Brunswick Stew I have tasted. I asked him to write what he used so we can share it with all of you. Stay tuned and Until We Cook Again…..Happy Meals……Arline Miller

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third Party Material if known, is sourced to original location and author for credit references.

Reinvention Queen goes from Stewed New Potatoes to Clam Chowder Made Easy

Yesterday, we were the recipients of one of my husband’s long time friend, David Fletcher who is an avid gardener, first bounty freshly dug new potatoes and awesome fresh garden grown onions. I was over the moon with the sight of the vegetables and I washed them off and thought of my childhood. Before I share both of my dishes, I thought I would reminisce a little.

When we were little, times were not easy but they were good. I don’t have a memory of a horrible childhood but rather a time much simpler than all the craziness in the world. We had neighborhood playmates and if we could be called a gang, it was an innocent one, and we now call ourselves the Willow Street Gang. One of those neighbors is smiling if he is reading this, as Duane Tucker and I jokingly refer to our days on that little street in my hometown of Douglas GA. Now, for the background story of the new potatoes or potatoes in general. To say our Mother could stretch a dollar for a mile, would be to insult that crafty lady. How she could make a meal out of almost no cost is still a mystery but one I remembered after I became an adult.

We may not have had a bounty of food but she always had just enough to feed us all. There were four children and two adults and one can of salmon would feed us and we left full. A mess of potatoes and we had the creamiest, tastiest, and filling meal. She would make bread to go along with it and sometimes if a neighbor had surplus and we got vegetables, oh yeah, we ate well. As I stated, she could make enough for us growing children to leave the table satisfied. When I made the fresh new potatoes, I was smiling while cooking them. Now, let’s move on to how I made two meals from this yumminess.

A large pot of stewed new potatoes with so much flavor.

Arline’s Stewed Potatoes:

  • Approximately 2-3 lbs of potatoes (new for me but regular russet potatoes can be used)
  • 1 large onion preferably sweet Vidalia or similar sweet garden variety chopped
  • 1 large box chicken or vegetable broth (chicken used)
  • 1 stick of salted butter
  • Mixture of garden herbs with more dill than others
  • 3 Tablespoons of Flour (either type, SR or AP)
  • 3/4 cup – 1 cup Heavy Cream or Half and Half Cream
  • Salt and Pepper to taste
  • 1 T Onion Powder

Scrub potatoes and cube into large bite size pieces. Place them into large pot with the broth. You can use some water in addition to broth if you need to fill to above potatoes. Add butter cut into cubes with crushed or finely chopped herbs as stated above. Cook until potatoes become fork tender on medium heat.

In a small cup, place some of the broth and flour and whisk until flour is dissolved. Add to pot and mix together. Add cream to potato broth with salt and pepper and onion powder and turn on low heat. Cook until they are very tender. Turn heat off and let the potatoes soak up some of the thickened liquid. (Tip: If liquid is not thickened enough, you can add a small amount of corn starch or mix small amount of flour to thicken to a sauce of richness.

These were so delicious that I almost didn’t make the next dish from the leftovers but I couldn’t resist the reinvention from them to the easiest clam chowder I have made. I made my simple but you can go wild with carrots, celery, whole kernel corn and use canned clams. The possibilities are endless but this one was put together in a couple of minutes with the biggest task of opening cans.

Reinvention Step of Enhancing Stewed Potatoes into Clam Chowder in Five Minutes.

To the pot of new potatoes, I opened three cans of Bar Harbor New England Clam Chowder but may I say, there are numerous brands of canned great chowders on grocery shelves so I used what was in my pantry. I added some celery seeds, garlic salt, mushroom seasonings, oyster sauce, and some Old Bay Seasoning to pump up the chowder flavorings. This I leave to all of you fine cooks, use your creativity. You can make it spicy and/or hot, but I go the middle of the road.

In a few minutes, I have a new meal so that it doesn’t reflect leftovers. This morning, I will return the chowder to the stove top and cook it very low and slow for all of the flavors to blend and when it is lunchtime, it will be Chowder Time at Millerville. All of this done with very little effort.

Here is the clam chowder complete with grated white cheddar cheese.
I seared some scallops marinated in buttermilk and herbs galore and seared them in a hot skillet with butter, grape-seed oil, soy sauce and oyster sauce. I made a roulade sauce. Definitely a delicious accompaniment to the chowder!

Until We Cook Again……Happy Meals……Arline Miller, Reinvention Queen.

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material if used and original location and author are known, it will be sourced for credit reference.

Reinvention Queen reinvents Lemon Parmesan Chicken to Chicken and Stuffing

As a cook that loves to reinvent dishes into an entirely different dish without too much work, this is one of my success stories. I had reinvented two dishes from the original Lemon Parmesan Peppercorn Chicken that you will see photos below. Loving how creative the other dishes had turned out but still having some of the chicken, I created this recipe and it was a hit, Chicken and Stuffing Made Easy.

This is the Lemon Parmesan Peppercorn Chicken served.
The original Lemon Parmesan Peppercorn Chicken baking.

Third time’s a charm. Repurposed the remaining delicious Lemon Parmesan Peppercorn Chicken into bite size pieces. Oil a pan and place chicken, two cans cream of chicken soup, 1 cup of chicken broth, and 1 box of Stove Top Stuffing. Cook until blended and pour into buttered casserole. Top with a few pats of butter and sprinkle with dried onion bits. Place in oven for 20 minutes 375° and then turn to broil to toast the top until golden brown. It took 5 minutes on lower rack. If you love dressing this is about as simple as it gets. Remember I had the meal using the breasts as main course; 2nd meal I used the chopped breasts with Alfredo sauce & Parmesan and this meal completed my usage of the chicken breasts. Now this dish sits and rests until dinner. BTW, a quick tip: I don’t have cranberry sauce but I do have a jar of hot pepper jelly which will be an easy substitute.

This is the Chicken with stuffing while baking.
What a beautiful and tasty dish made quickly and easily from leftovers.

This concludes the Reinvention Queen’s Chicken Remakes and I will move on to other meals and recipes, but today is my husband’s birthday and later, we have the Nana’s Praline Pecan Cake (not my recipe but a good one which can be googled) and Homemade, yes you read it right, Vanilla Ice Cream with most of our grandchildren of Greg’s son and wife. Until We Cook Again….Happy Meals….Arline Miller.

(C) Copyright 2012 – 2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material is sourced to original location/author if known for credit references.

Reinvention Queen makes Chicken Rice Casserole

Moving on to creating a new dish is fun and wow, this one takes my Chicken and Rice to a new level. We enjoyed the Chicken and Rice I made easily for several meals, but as we humans are creatures of habit, we will even delicious food for only so long unless it “reinvents” itself with a different look, a few more ingredients, and a structural change. I now have a new recipe to share with you. Remember, these are reinvention recipes but can be made from scratch. Something to look forward to is I make a different casserole from chicken I have cooked in large amounts and it is as awesome as this one.

Chicken Rice Casserole

3-4 cups of chicken rice cooked (drain liquid)

1 can cheddar cheese soup

1 can cream of chicken soup

1 can small Garden Peas (drained)

1/4 cup heavy whipping cream

1/2 cup mayonnaise

1 cup Sharp Cheddar cheese grated

Celery sticks 4 small chopped

1/2 onion chopped

Fresh Herbs (curly parsley and chives but you can use whatever herbs you prefer)

White Premium American Cheese 6 slices cut in 1 inch slices to place on top of mixture.

1/2 cup Italian Panko Crumbs

1/4 cup Parmesan cheese grated

2 TBS soft butter small pats placed on top of bread crumbs and Parmesan cheese.

Bake covered with foil for 30 minutes at 375 degrees and then at least 15-20 minutes uncovered until cheese is melted and blended with crust.

This is the casserole after mixing the leftover and new ingredients in my recipe.
I love the look of creativity in food when the parmesan and panko crusts with the fresh herbs are placed on the American White Cheddar Cheese Strips.
This is when the excitement, fragrance, and deliciousness appears at the time this casserole comes out of the oven.
If you can imagine a Chicken Pot Pie made without the normal crust, this dish takes leftovers to the next level.

As a cook and a writer who loves to inspire others, I had a thought while making this reinvention recipe….Aren’t we similar to leftovers? God created us as fresh and new, and everyone wants to gaze upon our faces. As we live, we may not get the attention as we did at the beginning. The beauty of life is we can reinvent ourselves as we go. We can become an athlete and people want to cheer us on. We can become educators/teachers and people want to listen to us. We can do charitable actions and people admire those wonderful traits. We can be artists and people will either applaud or a reality, even critique our talents. Isn’t that similar to a certain dish? Some people will love it; some will think another ingredient should be added; some will want to leave off another ingredient. I love to cook because I can change or reinvent. We can do things in life to improve our “cooking” or actually living. Until We Cook Again….Happy Meals…..Arline Miller

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third Party Material is sourced, if known, to the original author/location for credit references.

Reinvention Queen moves on to Chicken Salad

Yesterday’s post was focused on reinventing Chicken and Rice by making it easier and tastier with fresh herbs. I cooked extra chicken breasts as I often do to make another dish easily. I made the best chicken salad I have made using the cooked chicken and some handy ingredients. Take a look and see if you would like to try this easy to prepare, fresh tasting, and assembled in just a few minutes:

Arline’s Reinvented Chicken Salad

  • 4 Chicken Breasts chopped into large bite size pieces (saved from cooking the day before or follow instructions for cooking on yesterday’s Chicken and Rice post.
  • Sweet pickles (I didn’t measure but maybe 10-15 chopped pickles and you can certainly adjust according to your personal taste or even use dill pickles)
  • 1/2 sweet onion with 2 cut celery stalks placed in food chopper until chopped fine. (I learned to place my accessory taste ingredients in the mini processor for better blending and no big chunks)
  • 1 pkg. Salad Toppers (variety of nuts, seeds, and fruits so use your imagination but I used the Glazed Pecans, cranberries, and Sunflower Seeds this time but any of the varieties are yummy.
  • Pickle juice approximately 1-2 T. poured in and mixed with chicken and other ingredients (I use this ingredient to cut down on mayo to bind ingredients)
  • 1/2 – 2/3 cup of Mayo (use whatever brand you prefer)
  • I combined seasonings like garlic salt, onion salt, Charlie’s Choice Seasonings, and pepper. Small amounts of each and then splashed a couple of Hot Sauce. You can decide what seasonings and how much you like.
  • Mix everything together and allow the flavors to mellow together in the refrigerator.
  • Remember, I love to experiment with herbs so I added fresh herbs to my chicken salad. Dill, parsley, chives, and a hit of rosemary were added, but this is where you find your preferred flavors and go with them. It’s up to you or leave them off. More mayo if you like creamy salad because you can.
This is the chicken salad when I placed in refrigerator to flavor blend. It smells so fresh and delicious. Allow at least an hour before eating for the full flavor burst.
This chicken salad is so easy if you have cooked the breasts prior to assembly but you can cook the breasts at the time of making this dish too.

My goal is to show others how to think ahead and use dishes in a variety of ways. In other words, reinvent food and prep, prep, prep! Have fun while making great meals the simple easy way. Until We Cook Again….Happy Meals….Reinvention Queen Arline Miller.

(C) Copyright 2012 – 2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third Party Material if used and source is known, is given for credit reference.

Reinvention Queen- Chicken and Rice Made Easier

Growing up, I remember Mom stewing a hen to make chicken and rice or dumplings. It was a serious undertaking and as a Southern Cook, I developed an easier way to make both dishes. Today, I will walk you through a simple method and when you have made it this way, you will not miss anything in taste. You will have made it sooner and a lot easier. I am not saying I won’t make it the old fashioned way but I can’t think of a valid reason why I would.

Here is the overview way I make this dish now:

  • I use skinless chicken breasts and after rinsing them, I place them in a large pot without any prep. I cook about 8 breasts but only because I will save four of the breasts, once cooked tender for another meal. This is another way I save time, cooking in advance and if I want to make chicken salad, stir fry, or other dishes, I don’t have to cook more chicken.
  • In addition to the breasts, I filled the pot with filtered water slightly to cover the breasts. I will use chicken broth after I make my own broth for enriching the liquid but to begin with, it is only water with a stick of butter (if you are only cooking 4 breasts cut butter amount if half). I add seasonings and here is where your individual taste comes in. You can add 1 chopped onion, celery, and even carrots or garden peas, but I stay with onion only and some herbs of my choice which includes, parsley, celery seed, garlic and onion salt, pepper, sea salt, and an Every Day Seasoning. This is not a mandatory list and you can season to your particular taste. At times, I will add dill weed but this time I didn’t. I add a tablespoon of Better than Bouillon Roasted Chicken but a bouillon cube will do or you don’t have to add it but I love how rich it makes the broth.
  • Bring the breast with liquid to a soft boil and then cut the heat to medium and cover the pot. Allow to cook until fork penetrates the meat easily. This took about 20-25 minutes but test first. Cut the heat to low to do the rice.
  • I use Success Rice in the microwave and I know what you are thinking. I just cook my rice in my chicken broth. This will happen to finish off the meal but I find my chicken and rice is not as starchy and has a lighter feel and allows more of the herbs and buttery taste without being so heavy. I used 3 packages of Success White Rice but you can use Brown instead, again your preference. I place the bags in filtered water in a microwaveable bowl and cook for 10 minutes.
  • While the rice is microwaving, remove the chicken breasts from the liquid broth, and rough chop medium size pieces. At this time, I placed the extra breasts I am saving into a zip loc bag for the refrigerator for now.
  • At this time, check for the amount of broth and add broth from a box if necessary. I added about 1/2 cup to the broth which allowed plenty of liquid to soak rice with flavor when added.
  • I placed the chicken pieces into the pot and stirred in the rice. I put the lid on and only cooked for 5 minutes to marry the flavors.
This is the chicken breasts in its own broth with the herbs cooking.
Saving extra breasts for a future meal. I try to make the most of my cooking time by thinking and cooking extra. I believe in Prepping is First Stepping!
Ten minutes and I have rice which is not starchy and because it goes in the broth after being softened and cooked, it makes it more flavorful to me. Make sure you use a microwavable bowl.
Look at the fresh herbs flowing through the broth and infusing the chicken and the cooked rice in a few minutes. Also, this way prevents over boil on low heat.
The rice and chopped chicken will soak up most of the liquid in a few minutes creating a wonderful flavored dish.

I prepared this dish by thawing chicken breasts, cooking and chopping the meat without having to deal with bone removal, microwaving the rice, and combining the seasoned broth. The cooking time was 25 minutes, including 10 minutes of microwaving the rice while the chicken was cooking and an extra 5 minutes with the addition of the rice. In reality with about 5 minutes of chopping onions and prepping chicken, in 35 minutes total, I had a big pot of delicious and Old Fashioned Chicken and Dumplings while having enough cooked chicken breasts for another meal.

As you see, I don’t take a lot of time to plate but you can serve in your china if you like but I like to save time cleaning up after I am full of yumminess. We will enjoy this dish and if we have some leftover, we will seal the rest and freeze for another free meal. This saves even more time.

I find a lot of people who cook with the intention of one meal without thinking of saving leftovers for a free extra no cooking meal and/or another meal made easy from the extra meat cooked with the original meat and saved. I will make chicken salad for a great lunch by chopping the breast meat and adding celery, mayo, pickles, and boiled eggs (which I boil extra eggs to snack or use in garden peas, deviled eggs, salads, etc.) Remember my Reinvention friends, it’s all in the prep.

One more tip: If you want to change up the leftover chicken and rice, take a package of mixed garden vegetables or a couple of cans of vegetables, and add some broth to the leftovers to make a quick soup. You can use fresh or leftover veggies like kernel corn, broccoli, garden peas, green beans, etc. Use your imagination but you have a good base to start with by having the chicken & rice.

Please comment on ways you make meals easier as we love to share ideas on this blog. I love to cook but I love to cook smart and easy, don’t you? Until We Cook Again……Happy Meals!

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material will be sourced, if known, to original location for credit references.

Reinvention Queen – My Squash Casserole

Join me to learn how the vegetables and herbs make a delish meal and for those who are following to see what I will do to the leftovers if there are any, is I will add some flour and panko bread crumbs to stiffen cold squash and fry the fritters for a bright new taste. Nothing magical except the results.

As a cook I don’t like to waste food of any kind especially fresh vegetables so when my squash said “Cook Me” I listened. I didn’t take a lot of photos or videos as it is pretty cut and dry. I did a few things differently than my usual squash casserole and it was delicious. Here is the recipe and my notes on how to prepare it:

Arline’s Squash Casserole

6 medium fresh squash (cubed)

1 Vidalia or Sweet Onion (chopped)

Fresh herbs from garden crushed (dried parsley and Italian Seasoning

 if fresh are not available) Dill, chives, flat parsley were my choices

1 stick of butter

2 TBS bacon drippings (Use vegetable oil or EVOO if you do not have bacon drippings)

¾ cup of Chicken Stock (or vegetable broth if you do not want chicken stock)

Place squash and onions in heated seasonings, drippings, and broth after it heats up.

Cook until tender (about 10 minutes) and sprinkle Paprika to taste with Salt and Black

Pepper. I added Garlic and Herb Seasoning and allowed the liquid to cook out. I left the leftover butter/seasoning liquid in pan after I slot spooned the squash/onion mixture into buttered casserole dish.

I mixed the following in a bowl and added to squash/onions in casserole dish after it was creamy:

1 cup mayo (Hellman)

½ cup sour cream

1 can cheddar cheese soup

2 sprinkles Onion powder

2 sprinkles Garlic Salt or Powder

1 beaten egg

4 oz Sharp Cheddar Cheese shredded

4 oz Mild Cheddar Cheese shredded

Salt and Pepper to taste

Sprinkle of Paprika

I crushed 2 short sleeves of saltine crackers and add Cheddar Cheese Sour Cream crushed potato chips into a bowl (other favorites will work). Pour 2/3 stick of melted butter and the leftover liquid from squash pan and stir until crackers/chips are covered. Place on top of the mixture in casserole dish.

Place in preheated oven 375 degrees for approximately 35-40 minutes. If browning too fast, check at 30 minutes and slide a piece of aluminum foil over the top and continue baking until bubbly.

This is the size of the casserole. You could divide into two casseroles and freeze one.
You can see how golden this casserole turns out. All taste tests prove this recipe is a winner.

Note from Reinvention Queen: When I cook, I cook volume amounts of meat and sometimes vegetables so I can rearrange the sides to freshen the meals. I found that if I change flavors it seems like a brand new meal. Until We Cook Again……Arline Miller

If you love roasted vegetables, here is summer squash and zuchinni, thrown together on a baking sheet with some olive oil, fresh garden chives, dill weed, and some everyday seasoning. Place in oven for 25 minutes or until fork stick ready. Leave a little crunch in vegetables to highlight their flavor. I sometimes add a few pats butter if they need some buttery flavor.

(C) Copyright 2012- 2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material, is sourced if original location is known for credit reference.

Reinvention Queen From Herb Garden to Tomato/Cucumber/Onion Salad

This year we revived the growing fresh herbs in our garden planter and we are reaping the benefits of snipping some herbs and stepping up our kitchen efforts up tremendously. Today, I had fresh tomatoes, cucumbers, and onions and one of my favorites is a salad created with those ingredients, throwing in some black olives and a raid on the herbs in the garden.

Look at the lovely herbs making a great display in the planters. I took this before I clipped some of the ones I planned on using in this salad.
Here are the herbs I chose for the salad. So fresh and fragrant.
Chopping cucumbers, tomatoes, red onions, black olives in bowl is the first step.
The herbs find their way after being chopped or torn into the bowl. I deseeded the cucumbers after peeling them.
I mixed the mayo, the ranch dressing (two types) and added black halved olives, garlic herb seasoning, sea salt and black pepper. When all the flavors blend, it is ready to eat.

Note from Arline Miller: This salad can be made as individually as you like. There is no exact recipe, and other veggies, ingredients and seasonings can be substituted to make this your own. If you make something similar with some different ingredients, please comment and include your special touches.

This salad goes well with Oven Baked Country Ribs and green beans which is our dinner tonight.

(C) Copyright 2012 – 2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material is sourced to original location, if known, for credit reference.

Reinvention Queen Uses Online Recipes/ Cream Pecan Pie

Today, I want to share some thoughts on finding great recipes online from several good sources with instructions and even a grocery list of ingredients. Once I review the ingredients, I may substitute an item but normally I make the recipe as closely as the suggested recipe. Now the second time I make it, I will make the recipe my own as seasonings and/or spices are very important. This recipe I made it exactly the way the recipe called for and it was a hit. After I share the recipe and process, I will give you my thoughts on how I would adapt it slightly. On Social Media platforms, there are many sources and I am not advertising for any specific one. Recipes I want to try, I save on Pinterest but if I am going to try one in the next few days, I will post and save to my FB page. I am a super fan of Brenda Gantt’s southern cooking and baking but I always write down her recipes as she uses videos (not complaining as I love her personality as well as her cooking.

This is the photo on the posted recipe. You would want to bake this one, right?
Here is the one I baked and I was so pleased with the finished pie without changing any ingredients.
One of the ingredients makes a huge difference in this pie by whipping heavy cream instead of using whipped topping like Cool Whip. It is much richer and sets up great. photo on 12 tomatoes
Chopping pecans is a personal decision. I left mine larger than they showed in their recipe as in this photo. photo from 12 tomatoes
This is my pie cut so you can see it makes an easy to slice, easy to store pie full of great taste but a little goes a long way.

You can download or go directly to this recipe on 12 tomatoes :

Pecan Cream Pie



Pecan Cream Pie

Makes 1 pie 15m prep time 2h cook time

1 9-inch pie crust, unbaked

1 cup heavy whipping cream
1/3 cup powdered sugar
2 (8 oz) packages cream cheese, softened

1/2 cup light brown sugar
1/4 cup pure maple syrup
1 1/2 cups pecans, nely chopped 1/4 teaspoon salt


  1. 1  Blind bake crust according to package directions. Let cool completely while you make the lling.
  2. 2  In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until sti peaks form.
  3. 3  In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
  4. 4  Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans.
  5. 5  Spread mixture into cooled pie crust and top with remaining pecans. Chill until rm, at least 2 hours and up to overnight.
  6. 6  Enjoy!

Recipe adapted from Together as a Family. [https://togetherasfamily.com/pecan-cream-pie/]

© 2021 and GreaterGood Greater Good Charities

Great Life Publishing

As a baker/cook, I love to share recipes and give my thoughts on the ones I have personally cooked and/or baked. On this delicious recipe, here are my thoughts:

  • I found this recipe to be quite easy to follow and the ingredients were pantry items with only a few that might have to be purchased.
  • I chose to chop my pecans less fine than the photos showed and loved the crunch among the smoothness of the rich pie.
  • Small slices are a good idea as this pie is a rich, rich pie so a little goes a long way.
  • I think this pie can be stored easily but I froze some sections for sharing to my family. It slices easily too.
  • The next time I may play with the sweet ingredients to cut the sweetness a little. However, if you like the decadent dessert, this is it.
  • I would brown my crust slightly more like their photo shows, but my crust was baked but it didn’t brown enough at the end of the suggested time.
  • I would give this pie an exceptional rating for taste and ease of making.
This was 3 hours after the pie was made and cut. The next morning it was more defined so I suggest allowing the pie to completely set. At this time, it was easy to slice and take out of the pan.

Note from me, Arline Miller: I loved making this pie but I don’t recommend this to people who are diabetic (which is obvious) but even people who are watching calories/sugars/carbs unless this is your cheat day and you want to taste a slice of heaven.

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges. Third party material is used with source of origination furnished for credit reference if known. Photos are not necessarily property of Sipping Cups of Inspiration and also sourced if original location is known.