Monthly Archives: August 2019



This is by far my most favorite and most used recipe for my bread machine. every loaf comes out perfect.

1 Pkg. Active Dry Yeast
3C. Bread Flour
3Tbsp. Sugar
1-1/2tsp. Salt
1C. Beer
1/3C. Water
2Tbsp. Oil

OPTIONAL – Sesame Seeds may be sprinkled on top.  

Place ingredients into pan in the order listed by your bread machine manufacture. Use White Bread setting – add sesame seeds when your machine signals for added items.

Recipe By: Kim Wallace 💙 Smile & Enjoy 💙

CIABATTA BREAD ~ Bread Machine


This very simple recipe can be made in the bread machine using the dough cycle.

1 1/2 cups water
1 1/2 teaspoons salt
1 teaspoon white sugar
1 tablespoon olive oil
3 1/4 cups bread flour
1 1/2 teaspoons bread machine yeast

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle and Start.

Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.

Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3×14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.

Preheat oven to 425 degrees.

Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.

Recipe By: Kim Wallace 💛 Smile & Enjoy 💛

French Onion Beef Tips – Instant Pot


The Instant Pot works its magic and makes the beef so tender and delicious! This beef is perfect served over rice, noodles or mashed potatoes! A slice of French/Italian bread is delicious for sopping up the juice!

2 – 2-1/2 Lbs. Sirloin Beef – cut into pieces – season with steak seasonings of your choice
1 Medium Onion, diced
1 Clove Garlic, minced
1 Cup Beef Broth
1 Can French Onion Soup
1/3 Cup of Worcestershire Sauce
2 tsp. Beef Base
1 tsp. Pepper

TO BE ADDED After Meat Cooks – Optional
1 Large Onion – sliced
Mushrooms (canned or Fresh) your choice

I like to season both sides of my steaks with Pepper and Montreal steak seasoning.

Add beef tips, onion, garlic, beef broth, French onion soup, beef base and pepper to the Instant Pot – stir to mix , cover with lid. Make sure you close your steam vent – set to cook – manual setting on High Pressure Normal Setting for 25 minutes. It will take a few minutes
to come to pressure. Once done, allow to naturally release (mine took about 25 minutes) this allows the meat to rest and it becomes nice and tender. Once you are able to open the instant pot – I add 1 large onion sliced into sliced and mushrooms – as much or as little as you like. Reseal – Open the steam vent and set the Instant Pot on 1 minute – I know this sounds silly but any more than that your onions are mush.

Recipe By: Kim Wallace 💜 Smile & Enjoy 💜


Last night we celebrated my Son-In-Law,  Tony’s birthday – I took my Jose Taco Platter! I placed the toppings in individual dishes that way everyone could use the toppings of their choice.  This was delicious – Not a Huge Meal but filling,  especially since it was close to 90º with 78% humidity – YES, I melted a little!!!!


This is ALWAYS my standard meat for Taco anything! Depending on which way you choose to serve it – it makes a GREAT meal or dip! I like using this recipe in my 9 x 13 crockpot – using the crockpot makes it nice for parties/holidays ~ it keeps it warm! Serve with various taco toppings and taco chips. SEE my NOTE Below!

2LB. Ground Beef, Browned and drained
Pepper, Garlic Salt and Minced Onions for seasoning
2 Cans (16 Ounces) Kidney Beans, drained
1 Can (15 Ounces) Black Beans, rinsed and drained
1 Can (8 Ounces) Tomato Sauce
1 Can (4 Ounces) Chopped Green Chilies
2 Envelopes Taco Seasoning
1 Cup Onion, diced
3/4 Cup Green, Red, Yellow or Orange Pepper, diced
2 Cups Shredded Cheddar Cheese
1- 5.5 oz Can V8 Juice – I like spicy
1/2 Cup Instant Rice
1 – 1/2 Cup Cheddar Cheese

Shredded Lettuce
Dice Green Onions/Red Onions
Black Olives
Sour Cream
Shredded Cheese (your choice)

Stovetop: Brown ground beef – I season my ground beef with garlic salt, pepper and dried minced onion (You do You – add seasonings of your choice). Once ground beef is browned – drain any excess grease – return to stove. Add kidney beans, black beans, tomato sauce, green chilies, taco seasoning, onions, peppers, V8 juice and rice. Mix well cook on low 20-30 minutes or longer – stir occasionally. Once this is finished you may spread it on a platter and top with extra cheese OR I like to use my 9×13 Crockpot – (it keeps it warm) – place the toppings around it so everyone can use what they like OR it you family will everything – layer the toppings on top of the meat and serve with tortilla chips!

NOTE: I was in a hurry and I had leftover Jose Taco meat without rice – I used a box of Rice A Roni Spanish Rice – I made it in the microwave as per the box directions – I heated up my meat and I mixed the two – placed the mixture in my 9 x 13 crockpot – topped with cheese heated it on low for over an hour added the toppings and chips as sides and Ta-Da we had a quick dinner! I really like the flavor the Spanish Rice added to the dish!

Recipe By: Kim Wallace 💚 Smile & Enjoy 💚

Banana Nut Bread


Who has overly ripe bananas? When I do – this is my go-to recipe, easy to make and moist!

NOTE: When I bake sweet breads I always grease my loaf pans and I have a jar of Cinnamon/Sugar Mix – I sprinkle cinnamon/sugar over the greased loaf pan/pans – love the cinnamon sugary crust!

1 Stick Butter
4 Large Ripe Bananas
2 Large Eggs
1 teaspoon Vanilla
2 Cups All Purpose Flour
1/2 Cup Sugar
1/2  Cup Brown Sugar
1 teaspoon Baking Soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 Cup Walnuts, chopped – optional

Preheat oven to 350º. Spray a loaf pan with non-stick cooking spray or grease with butter – sprinkle pan with cinnamon and sugar mix then set aside. Add the stick of butter to a large microwavable bowl and microwave for 1 minute, or until melted. Add the bananas to the same bowl and mash with a spatula or fork, add the vanilla and egg continue to mix until well combined then add in ½ cup walnuts – mixing again until combined. In another large bowl whisk together the flour, sugar, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix together with a spatula just until combined – try not to over-mix. Pour the batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the center of the bread comes out clean.

Recipe By: Kim Wallace 💛 Smile & Enjoy 💛


I made Ham, Green Beans and Potatoes for us Girls and then I made Country Style Ham and Pinto Beans for my Husband and Son.   The Girls like Green Beans the Guys don’t – So this works and everyone is HAPPY! 💚 Of course My Grandma’s Cornbread recipe is delicious with this! 


When my husband was stationed in Fort Benning Georgia, he fell in love with many of the Southern delicacies, pinto beans being one of them! He claims they were not only a side dish, BUT they were the whole meal.

I love sprinkling diced fresh onion on my beans and serve them with a slice of cornbread. These would also be good served with a side of pan-fried potatoes and a slice of fried ham or pork chops and oh my, that is some good southern eating!

1 lb. dry pinto beans
1 smoked ham hock
1-1/2 lb. ham, cubed
1 medium onion, diced
2 stalks celery, diced
1 – 2 tablespoons ham base (see note)
Parsley – dried or fresh

I start by placing ham hock in a large stockpot, add enough water to almost cover the ham hock – sprinkle pepper, parsley and ham base – I let this come to a boil while I clean and sort the beans.

Place beans in a colander, rinse, sort and remove any that don’t look right ~ If in doubt ~ throw it out! HaHa

The bag will tell you that you can soak your beans OR you can parboil them ~ WHAT? Nonsense – HaHa…. I’m going to be cooking them for several hours, because we all know good beans take time, they will be fine!

Place beans and cubed ham into stockpot, make sure they are completely covered with water add additional water, if necessary, cover the beans and ham cook on high for 10 minutes. Reduce heat to simmer add in onions and celery – continue to cook and stirring occasionally for 2-2-1/2 hours – check beans to make sure they are fully softened – if not cook a little longer. Keep an eye on your broth if it begins to reduce, add a bit more water so that beans remain submerged during cooking time. Remove ham bone from pot; remove any ham meat from bone and add the ham back into the pot – discard the bone. Do a test taste – Season with additional ham base and pepper if needed. The broth will thicken slightly as the amount of water reduces through the long cooking times.

NOTE ON HAM BASE – Ham base is a rich brown paste base made with the cured ham, natural juices and flavors. Prepared, this base has the delicate smoky flavor and aroma of ham stock – bases tend to be a little salty. I tend to like salt. 😏 Use base to your discretion. Start with a small amount and add more if needed. This will be a taste thing!

Recipe By: Kim Wallace ♥ Smile & Enjoy ♥



There is nothing like the taste of fresh green beans, especially in the summer! WELL 💚 It’s SUMMER and I am in luck! I visited a local Fruit and Veggie Stand and bought some Fresh Green Beans, Candy Onions and Potatoes. I TOLD Myself I’m only going to make a small batch – HAHAHA – That is the BIGGEST LIE I tell myself when I’m cooking – I DO NOT know how to make a small amount!!!! I swear in my former life I was a Cook in the Army! 🤣🤣

Of course, I made My Grandma’s Cornbread Recipe to accompany this delightful meal!

3-4 lbs. of Smoked Ham, diced
1 Ham Hock
1-lb. Pkg. of Bacon, sliced into 2” pieces
3 lbs. Fresh Green Beans, Rinsed and Stems Removed
8-10 Red Potatoes, Washed and Quartered (Amt. depends on size)
1 Onion, diced
2-3 Stalks Celery, diced
8 C. Water
1 – 2T. Ham Base (See NOTE)
Pepper to taste

In a large stock pot or Dutch oven, fry bacon until crisp – do not drain. Add the diced ham, ham hock, green beans, onion, celery, potatoes, water, ham base and sprinkle with pepper to taste. Using the ham, bacon and ham base you should not need any salt. Bring to a boil, reduce heat, cover and simmer on low for about an hour or until the potatoes and green beans are tender. Be careful not to overcook because you don’t want them to be mushy.

NOTE ON HAM BASE – Ham base is a rich brown paste base made with the cured ham, natural juices and flavors. Prepared, this base has the delicate smoky flavor and aroma of ham stock – bases tend to be a little salty. I tend to like salt. 😏 Use base to your discretion. Start with a small amount and add more if needed. This will be a taste thing!

Recipe By: Kim Wallace 💚 Smile & Enjoy 💚


My Grandma’s Cornbread Recipe

This was my Grandma’s recipe. She loved buttermilk and always had it on hand. You can make your own buttermilk or you can use powdered buttermilk – see my notes below.

Baking cornbread in a cast iron skillet gives it such a wonderful buttery, crisp crust and not to mentions it’s fabulously delicious!

As you can see I needed to double this recipe so I used a 9×13 baking dish.

I made this yesterday to go along with my Ham and Pinto Beans and Ham, Green Beans and Potatoes…..SO DELICIOUS ♥ 

My Grandma’s Cornbread Recipe

This was my Grandma’s recipe. She loved buttermilk and always had it on hand. You can make your own buttermilk or you can use powdered buttermilk – see my notes below.

Baking cornbread in a cast iron skillet gives it such a wonderful buttery, crisp crust and not to mentions it’s fabulously delicious!

1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, melted
1/3 cup packed light or dark brown sugar
2 Tablespoons honey
2 eggs
1 cup buttermilk (see notes)

Preheat oven to 350º.

Grease a 10” cast iron skillet with bacon grease you can use vegetable oil and place the skillet in a preheated oven to heat while you mix the recipe.

OR You can Spray an 8×8″ or (if you double the recipe use a 9×13”) baking pan with cooking spray, set pan aside.

In a mixing bowl, add dry ingredients (flour, cornmeal, sugar, baking powder,
and salt – whisk until combined.

In another large mixing bowl, add melted butter, honey and eggs – whisk to combine – add in the buttermilk.

Pour the dry ingredients into the bowl with the wet mixture, and use a wooden
spoon or rubber spatula to stir – until just combined – do not over-stir.

When the batter is finished, remove the skillet from the oven and pour mixture into the hot skillet return to oven and bake 25-30 minutes, or until lightly golden brown and a toothpick inserted into the center comes out clean.

When the cornbread is done place it on the counter sprinkle sugar over the top.


This recipe can easily be doubled for a 9 x 13 baking pan.

Buttermilk: Buttermilk is required for this recipe. If you don’t have any, you can make your own by adding 2 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough milk to make 1 cup total. Stir and let sit for 5 minutes. OR You can use Powdered Buttermilk – Due to the amount of breadmaking I do I keep powdered buttermilk on hand – when I mix it I always mix it with milk – the directions say water – BUT – I use milk for a richer taste!

Cornbread has many optional add-ins – I’ve listed just a few:

Corn – 2/3 C. Corn – Fresh, Frozen or Canned (drained)

Chilies – 1/4 cup canned diced green chilies, 1/2 cup fresh or frozen whole kernel corn, and 1/2 cup shredded Monterey Jack cheese with jalapeno peppers.

Sausage – Cook 6 ounces Italian sausage and 1/2 cup chopped onion until no longer pink; drain. Add to batter with 1/4 cup grated Parmesan cheese.

Bacon – 3/4 cup chopped red sweet pepper; 3 slices bacon, crisp-cooked and crumbled; and 1/2 cup shredded cheddar cheese.

Berries – 3/4 cup fresh or frozen blueberries

I LOVE Corn Cakes: Prepare as above except add 1-1/2 cups frozen or canned – drained, corn to batter. Spoon about 2 tablespoons batter for each cake onto a lightly oiled griddle or heavy large skillet over medium heat. Cook 1-1/2 to 2 minutes per side or until browned. Makes 20 to 24 cakes. Keep cakes warm in a 200º oven while cooking remaining cakes.

Cornbread Muffins: Same recipe as cornbread!

Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡