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Thursday, April 19, 2018

Slow Cooker - Lo Mein



  • 2 pounds boneless pork shoulder
  • 3 cups broccoli florets
  • 2 carrots, julienned
  • 2 stalks celery, diced
  • 1 cup snow peas
  • 1 (5-ounce) can sliced water chestnuts, drained
  • 1 pound spaghetti


  • 1/3 cup reduced sodium soy sauce
  • 3 cloves, garlic, minced
  • 2 tablespoon brown sugar, packed
  • 1 tablespoons sambal oelek (ground fresh chile paste), or more, to taste
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil


  1. LINE a slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a 5- to 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
  2. WHISK together soy sauce, garlic, brown sugar, sambal oelek, ginger and sesame oil in the slow cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours.
  3. REMOVE pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15-30 minutes, or until vegetables are tender.
  4. COOK pasta according to package instructions; drain well.
  5. SERVE pasta immediately, topped with pork mixture.
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Wednesday, April 18, 2018

Peanut Butter-Chocolate Chip Oatmeal Cookies


  • 3 cups old-fashioned rolled oats 
  • 1/3 cup whole wheat flour 
  • 1 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon coarse salt 
  • 1 cup packed light-brown sugar 
  • 1 cup granulated sugar 
  • 1 cup (2 sticks) unsalted butter, softened 
  • 1/2 cup natural peanut butter 
  • 2 large eggs 
  • 1 teaspoon pure vanilla extract 
  • 2 cups salted whole peanuts 
  • 2 cups semisweet chocolate chips 

  1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
  2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
  3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
  4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
  5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
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Tuesday, April 17, 2018

Crispy Baked Chicken Wings


  • 2 lbs chicken wing pieces
  • salt
  • 3 tbsp Frank's hot sauce
  • 2 tbsp butter 

  1. Preheat the oven to 450 degrees F.
  2. Heat up a big pot of boiling water. Season the water like you would for cooking pasta (taste the water, it should taste a little repulsively salty, like sea water).
  3. Boil the chicken wings for 7-8 minutes, then remove them to a wire rack. Let them drip dry, then dry them well with a paper towel.
  4. Season the chicken wings lightly with salt (though if you salted the boiling water enough, it won't need much, if any). Bake the chicken wings for 30 minutes on one side, then flip the wings and bake for another 10 minutes on the other side.
  5. In a small saucepan or in the microwave, heat up the hot sauce and butter until melted. Whisk to combine, then toss the hot wings in the sauce, and serve immediately. Gobble them up while they're still crisp, and coated with sauce. Enjoy!
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Monday, April 16, 2018

Semifreddo Bellini



  • 1 cup peeled, chopped peaches, frozen until hardened 
  • 1/4 cup peach schnapps 
  • 3/4 cup plus 2 tablespoons chilled Champagne or sparkling white wine 
  • 2 tablespoons superfine sugar 
  • 1 cup small ice cubes 
  • Peach slices, for garnish 

  1. Blend peaches, peach schnapps, 2 tablespoons Champagne, the sugar, and ice in a blender until smooth.
  2. Divide mixture between 2 glasses; top off each glass with 1/4 cup plus 2 tablespoons Champagne, and serve.

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Sunday, April 15, 2018

Vegetable Soup



  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Small Onion
  • Dash of Garlic Salt
  • 1 Container of Organic Chicken Broth
  • 1 Bouillon Cube (your choice of flavor)
  • Lots of Water (to cover everything)
  • 1 Small Can of Tomato Sauce
  • 4 Small Brown Mushrooms (diced)
  • 2 Large Carrots
  • 2 Large Celery Stalks
  • 2 Roma or any type of Tomato you like
  • 1/2 Italian Zucchini
  • Parsley
  • Salt & Pepper to Taste

Optional items:
  • Cabbage
  • 1 Cup Pasta Noodles (your choice)
  • 1 Cup Rice


Simmer onions with olive oil, garlic salt, parsley. When the onions are translucent add your vegetables, broth, bouillion cube, tomato sauce, parsley, salt & pepper. Cut up vegetables into bit size pieces, add them to the soup. Let simmer for about an hour.

Add noodles or rice and cook until done. Serve with crusty bread and some Parmesan cheese on top! Easy and good for you!

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Friday, April 13, 2018

Churro Cupcakes

2 egg yolks + 1 egg at room temp
1/2 cup sour cream
1/2 cup salted butter, softened
2 tsp vanilla
1 1/2 cups all purpose flour
3/4 cup sugar
1/4 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon

---Frosting ---
5 ounces cream cheese, softened
1/4 cup salted butter, softened
2 cups powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

---Cinnamon Sugar to top cupcakes---
1 tsp cinnamon + 1 tsp sugar mixed together in a small bowl

Makes approx. 20 cupcakes

Preheat oven to 350 degrees.
Whisk the eggs in a large bowl and then combine with butter, sour cream and vanilla.
In a separate bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon. Stir ingredients and then combine with the wet ingredients. Mix ingredients for about one minute, or until smooth.
Pour batter into cupcake liners and bake for 16-20 minutes, or until a tooth pick comes clean. Do not over bake!
Allow cupcakes to cool.
For the frosting, combine cream cheese and butter in a large bowl. Beat with mixers until smooth. Slowly add in powdered sugar and continue to mix. Add in vanilla and cinnamon and continue to mix until smooth and creamy.
Frost cupcakes and sprinkle cinnamon sugar on top.
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Thursday, April 12, 2018

Slow Cooker Mexican Pulled Pork Tacos


Image result for Slow Cooker Mexican Pulled Pork Tacos


  • 1 lb pork tenderloin, or chicken
  • 1 15 oz can tomato sauce, or one 12oz jar salsa
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper
  • ½ teaspoon salt
  • 3 cloves garlic, minced

Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients. Pour evenly over pork. Cook on low for 8 hours. When done, shred the pork using two forks, pulling against the grain of the meat. Serve in warmed tortillas with shredded lettuce, chopped tomatoes, grated cheddar cheese, and sour cream. Garnish with chopped scallions.

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Wednesday, April 11, 2018

Watermelon Jello Cookies

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Tuesday, April 10, 2018

Halibut in Parchment



  • 1 large russet potato, scrubbed and sliced 1/8-inch thick
  • 1 clove garlic, finely chopped
  • 2 ounces of baby spinach, well washed
  • 2 medium shallots, thinly sliced
  • 1 lemon, thinly sliced
  • 2 6-ounce halibut fillets, about 1 1/2 inches thick
  • Coarse salt and freshly ground pepper 


  1. Preheat oven to 400 degrees. Using two 12-by-17-inch sheets parchment paper, fold each sheet in half crosswise.
  2. Place 1 sheet of parchment flat on a work surface. Place half of the potatoes, garlic, spinach, shallots, and 2 lemon slices on one side of the crease; season with salt and pepper. Place halibut on top of lemon slices, and season with salt and pepper. Fold parchment over ingredients. Make small overlapping folds along the edge to seal. ** TIP: I made this the other night and I would suggest cooking the potatoes for a little while to soften them and then cut them up and season them. My potatoes were a little hard. It was delicious though! **
  3. Place packets on a baking sheet. Bake until packets have puffed, and fish is cooked through, about 18 minutes. Transfer packets to individual plates. Serve immediately, opening packets at the table. Garnish with any remaining lemon slices.
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Monday, April 9, 2018

Grey Goose Pear Cocktail


I want one NOW! A spirited combination of GREY GOOSE La Poire Flavored Vodka, premium orange liqueur, white grapefruit juice and simple syrup is topped with zesty ginger ale.

  • GREY GOOSE® La Poire 2 ¼ Parts
  • Orange Liqueur 1 Part
  • White Grapefruit Juice 1 ¾ Parts
  • Simple Syrup 2 tsp
  • Ginger Ale
  1. Add first four ingredients to a cocktail shaker filled with ice, and shake vigorously. 
  2. Strain into a chilled rocks glass filled with ice, and top with ginger ale. 
  3. Present with a slice of pear.
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Saturday, April 7, 2018

Spicy Thai Noodles


  • 1 pound linguine
  • 2 TBS olive oil, divided
  • 2 large eggs, lightly beaten
  • 1/2 tsp crushed red pepper flakes
  • 1 zucchini, cut in half vertically, then sliced in half circles
  • 8 ounces mushroom, chopped
  • 3 cloves garlic, minced
  • 2 TBS brown sugar
  • 1/3 cup low sodium soy sauce
  • 1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
  • 2 inches fresh ginger, grated
  • 1 handful fresh cilantro, chopped
  • 4 green onions, chopped
  • 1/4 cup peanuts, chopped


1. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.

2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.

3. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.

4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.

5. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.

6. Serve immediately.
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Friday, April 6, 2018

Honey Garlic Shrimp



  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 1 Tablespoon minced garlic
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled & deveined
  • 2 teaspoons olive oil
  • optional: chopped green onion for garnish


  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
  2. Place shrimp in a large zipped-top bag or Tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
  3. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade) Cook shrimp on one side until no longer pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
  4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.
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Wednesday, April 4, 2018

Baked Ravioli


  • 1 bag (25 Oz. Bag) Frozen Ravioli
  • 1 jar (26 Oz. Jar) Marinara Sauce (or your own sauce)
  • 2 cups Shredded Mozzarella Cheese
  • Parmesan Cheese, For Sprinkling


  1. Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
  2. Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
  3. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.
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Tuesday, April 3, 2018

Homemade Corndog


  • 2/3 cup of all-purpose flour
  • 1/2 cup of yellow corn meal
  • 1 Tbs. of baking powder
  • 1 tsp of salt
  • 1/4 tsp of baking soda
  • 1/4 tsp of cayenne
  • 1 egg
  • 3/4 cup milk
  • 8 hot dogs or veggie dogs
  • 4 Tbs. of cornstarch (for dredging)
  • 8 chopsticks or skewers
  1. Heat oil for frying in a cast iron skillet, dutch oven, or deep fryer.  Heat to about 375 F or test the temperature by putting a piece of bread or drop of batter in the oil. When the bread/batter float to the top and turn golden brown, you know the oil is hot enough.
  2. Whisk together the flour, cornmeal, baking powder, salt, baking soda and cayenne. In a separate bowl whisk the egg and milk.  Add the dry ingredients to the wet ingredients all at once, and mix just until combined (don’t over mix). Let the batter rest for 10 minutes.
  3. Meanwhile, spread the cornstarch on a plate.  Place each hot dog on a skewer and roll in the cornstarch.
  4. Pat off any excess cornstarch.  Then dip the hot dog in the batter and immediately place it in the hot oil. 
  5. Cook until the coating is golden brown, 3-4 minutes. 
  6. Place the corn dogs on paper towels for draining.  
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Monday, April 2, 2018

Brussel Sprout Salad

  • 1 lemon
  • 1 orange
  • 1 large shallot, minced
  • 1/2 cup olive oil
  • salt and pepper
  • 6 slices cooked bacon, crumbled or chopped
  • 4 dozen brussel sprouts
  • 1 cup almonds
  • 1 cup grated Pecorino-Romano cheese

  1. Cook and crumble the bacon.
  2. Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
  3. Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.
  4. Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.
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Sunday, April 1, 2018

Garlic Pin Wheels



  • 1/3 cup chopped mixed fresh herbs, such as parsley, chives, and mint
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 sheet frozen puff pastry, thawed


  1. Preheat oven to 400 degrees. In a small bowl, combine herbs, garlic, and olive oil. Season with salt and pepper. On a lightly floured work surface, unfold puff pastry. Spread pastry with herb mixture and roll up. With a sharp knife, cut into 1/4-inch-thick rounds. Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes. Let cool on sheet on a wire rack, 10 minutes.

Cook's Note

Fill these wheels with any leafy herb, such as basil or cilantro, or try olive tapenade.
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Saturday, March 31, 2018

Teriyaki Grilled Chicken & Veggie Rice Bowl


Teriyaki sauce

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3 Tbsp packed light-brown sugar
  • 3 Tbsp honey
  • 3 cloves garlic, minced (1 Tbsp)
  • 1 Tbsp minced ginger
  • 1 Tbsp rice vinegar
  • 1 1/2 Tbsp cornstarch

Chicken, veggies and rice

  • 3 1/2 Tbsp olive oil, divided, plus more for brushing grill
  • 1 1/2 lbs boneless skinless chicken breasts
  • Ground black pepper
  • 1 medium zucchini, diced into half moons and quartered (1 1/2 cups)
  • 1 1/2 cups matchstick carrots
  • 2 1/2 cups small diced broccoli florets
  • 1 1/2 - 2 cups white or brown rice, cooked according to directions on package (I prefer short grain brown rice)
  • Sesame seeds, *optional


For the teriyaki sauce:
In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.

For the chicken:
Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.

For the veggies:
Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.

Bowl Assembly:
Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
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Friday, March 30, 2018

Carrot Salad

  • 1/3 cup golden raisins
  • 1 pound carrots
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/3 cup diced fresh pineapple

Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.

For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.
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Thursday, March 29, 2018

Classic Angel Food Cake



For The Elderflower Syrup
  • 4 cups water 
  • 4 cups sugar 
  • 20 elderflower heads 
  • Skin and juice of 2 lemons 

For The Cake
  • 1 cup sifted cake flour 
  • 1 1/2 cups superfine sugar 
  • 14 large egg whites (1 3/4 cups), room temperature 
  • 1 tablespoon warm water 
  • 1/2 teaspoon salt 
  • 1 1/2 teaspoons cream of tartar 
  • 2 teaspoons pure vanilla extract 
  1. Make the elderflower syrup: In a heavy saucepan, combine water and sugar and bring to a simmer over high heat, stirring occasionally until simple syrup is dissolved. Remove from heat and set aside. 
  2. Remove the elderflower heads from their stems, discarding stems and placing heads in a large heat-safe bowl. Add lemon skin and juice to bowl and pour simple syrup into bowl, stirring to combine. 
  3. Cover the bowl with plastic wrap or a towel and allow to sit at room temperature for at least 2 days and up to 4 days. Strain syrup through a cheesecloth-lined sieve and discard solids. Syrup can be stored in an airtight container for several weeks. 
  4. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times. 
  5. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry. 
  6. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently. 
  7. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch. 
  8. Invert pan on its legs or over the neck of a glass bottle and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use. 
  9. Serve each slice with some elderflower syrup poured around the base and whipped cream and berries on top.
Serve with whipped cream & Strawberries 
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Wednesday, March 28, 2018

Chocolate Angel Pie


For Pie

  • 2 egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tarter
  • 1/2 cup sugar
  • 1 cup chopped walnuts
  • 1/2 teaspoon vanilla

For filling

  • 1 package Baker's German Chocolate Baking Bar (4 oz)
  • 6 tablespoons water
  • 1 teaspoon vanilla

Preheat oven to 300 degrees
Beat egg whites, salt & cream of tarter until whites stands in peeks -

Add sugar gradually, beat about 3 to 5 minutes until sugar is dissolved -  

FOLD in walnuts & vanilla -

Lightly spray a pie dish with vegetable spray -

Spoon mixture into 8" pie dish, build up mixture onto the edges of dish - 

Place pie dish in the center of your oven that has been pre-heated to 300 degree's and cook for 50 to 55 minutes -

For the filling - 

In a double boiler, put the package of Baker's German Chocolate cooking bars, 6 tablespoons of water and 1 teaspoon of vanilla. Melt, stirring and keeping an eye on the chocolate. Let the chocolate cool.

Whip 2 cups of heavy whipping cream. This will take a few minutes and should look like the second picture once ready for cooled chocolate.

Fold in cooled chocolate until blended. If I have extra chocolate I will pour a little on the bottom of the pie crust for an added yum!
Let your pie chill in the refrigerator for 2 hours before cutting and ENJOY!

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Tuesday, March 27, 2018

Cute Lil' Chicks

With Easter coming up on April 1st, I thought I'd re-post my chick eggs

  • 1 dozen eggs - hard boiled
  • Mayonnaise - enough to make it creamy
  • Salt & pepper - to taste
  • Garnish with olives & carrots
  1. It took me almost 2 hours to create these lil chicks. I hard boiled them yesterday and then started cracking and peeling (that took the most time, so have help) (SEE VIDEO BELOW ON EASIER PEELING PROCESS) Be careful not peel too much of the white off, it's harder when you have very fresh eggs (like mine where).
  2. Make sure you cut the bottom of the egg so it will stand up straight. Then I cut about half way down the egg in a zig zag pattern, so it looks cracked. I took the top off and carefully scoop the yoke out.
  3. Once I finished doing that, I made the yoke mixture and then put the mixture into a baggy and cut the tip off and swirled the yoke mixture into the egg white. Put the tops on, cut up the olives for the eyes and cut the carrots to make the beak. Refrigerate and then eat! 

Aren't they adorable? 

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Monday, March 26, 2018

Chicken Pot Pie

Prep time 25 minutes
Total time 1 hr 5 minutes

  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups Progresso® chicken broth (from 32-oz carton) 1/2 cup milk 2 1/2 cups shredded cooked chicken or turkey 
  • 2 cups your favorite vegetables (I like to use carrots, celery and a small potato.
  1. Preheat oven to 425 degrees F
  2. Place one of the crusts in the bottom of a pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn't soggy. Just bake for 5-6 minutes at 425 degrees.
  3. In a pot, combine the raw chicken, carrots, peas, celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cups chicken broth for filling) and set aside.
  4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending how runny you want your filling.
  5. Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  6. Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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Sunday, March 25, 2018

Easter Marshmallow Bark

  • 1 bag white chocolate chips - 12 oz.
  • 3 cups mini rainbow marshmallows 
  • about 1 TBSP shortening {optional, but it really makes the melting process easier!} 
  • Easter sprinkles or other fun sprinkles for decor on top!
Easter Marshmallow Bark: Butter with a Side of Bread

Measure out 3 cups of marshmallows. Line an 8 x 11 glass dish or a half-sized cookie sheet with parchment paper.

Put white chocolate and shortening in a medium sized glass bowl. Melt chocolate in the microwave for 1 minute. Give it a small stir, then return to the microwave in 30 second increments, until chocolate melts completely when you stir it.
Easter Marshmallow Bark: Butter with a Side of Bread

Easter Marshmallow Bark: Butter with a Side of Bread

My bowl of chocolate took 2 minutes in the microwave. White chocolate looks like it's not all melted when in fact it really is. Stir it several times and make sure it really needs more microwave time before jumping the gun and just giving it more time. I usually have to stir mine for a good 30 seconds until it's really fully melted.

Melting white chocolate can be a little frustrating if you've never done it before. The reason is because white chocolate seizes easily. When chocolate seizes it actually looks like it's not melted yet, which prompts people to return it to the microwave, which makes the whole thing worse. Stir several times after each 30-second increment in the microwave. Many times you'll find that a good 20-30 seconds of stirring it around in the warm bowl will melt it the rest of the way! If you've had back luck with melting chocolate in the past, try adding shortening!
Easter Marshmallow Bark: Butter with a Side of Bread

After chocolate is melted, add marshmallows and stir to coat. You'll want to do this kind of quickly- be sure the chocolate coats the marshmallows well, but if you take too long the marshmallows start to melt, which you don't want.
Easter Marshmallow Bark: Butter with a Side of Bread
Transfer marshmallows to your prepared pan. Using a rubber scraper, make sure marshmallows extend to the edge of the pan. Press down slightly to make it all somewhat even. Shake on any sprinkles you'd like to decorate the bark with.

Put in the freezer for about 20 minutes, until chocolate is set. You want to use the freezer so that it cools the mixture as quickly as possible- you don't want those marshmallows to melt!

Remove from the freezer and let sit on the counter to return to room temperature. Cut into pieces. If you use a cookie cutter, I suggest using a metal one and spraying the edges with cooking spray prior to cutting.
Easter Marshmallow Bark: Butter with a Side of Bread
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Saturday, March 24, 2018

Baked Tacos Recipe



  • 2 lbs ground beef
  • 4 teaspoons dried minced onion
  • 3 teaspoons chili powder
  • 1 teaspoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1 (8 ounce) can tomato sauce
  • 1 (16 ounce) can refried beans
  • 2 cups shredded Colby-jack cheese
  • 18-20 hard taco shells
  • Optional Condiments-
  • lettuce (shredded)
  • tomato (diced)
  • Salsa
  • Guacamole
Cooking Instructions:

Step 1: Preheat the oven to 400 degrees.  In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.

Step 2: In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce, and prepared taco seasoning. Mix well.

Step 3: Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.

(Makes 8-10 Servings)
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Friday, March 23, 2018

Easter Bunny Rolls


  • 2-1/2 to 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 egg
  1. Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader (or use your kneader attachment on your mixer if you have one). If thick add more water.
  2. Let it rise double and cut into 16 equal parts.
  3. Baking tray lined with baking paper or a silicone baking mat and cut the ears with kitchen shears. When the dough is STILL SOFT, Make sure you smooth the edges around, so you do not end up with gremlin shaped horns.
  4. The eyes can then be put in, use pepper grains or similar.
  5. Bake at 375° for about 10 minutes or until golden brown.
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Thursday, March 22, 2018

Butterfly Cupcakes

Butterfly Cupcakes
Pretzel-winged butterflies take flight; their bodies piped dots of blue buttercream, end in candy-coated- chocolate heads and licorice antennae.

Vanilla Cupcakes

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk



Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.


Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.

Butter cream Frosting
  • 2 1/2 cups sugar
  • 10 large egg whites
  • 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
  • 2 teaspoons pure vanilla extract


Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.


Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.


Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.


Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
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