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Saturday, October 13, 2018

Homemade Applesauce

  • 3 to 4 lbs of peeled, cored and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Jonagold, Granny Smith, Fuji or Mcintosh)
  • 4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
  • Juice of one lemon, about 3-4 Tbsp.
  • 3 inches of a cinnamon stick
  • 1/4 cup of dark brown sugar
  • Up to 1/4 cup of white sugar
  • 1 cup of water
  • 1/2 teaspoon of salt


  1. Put all ingredients into a large pot. Cover. Bring to a boil. Lower heat and simmer for 20 to 30 minutes.
  2. Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
  3. Ready to server, either hot or refrigerated. Delicious with vanilla ice cream or yogurt.
  4. Freezes easily, lasts up to one year in a cold freezer.
Your house will smell heavenly after making this dish!
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Wednesday, October 10, 2018

Garlic Parmesan Mashed Potatoes



  • 5-6 large russet potatoes, peeled and cut into chunks 
  • 1/2 c. milk 
  • 2 T. butter
  • 1 t. garlic salt
  • 1/2 c. grated Parmesan cheese
  • 2 T. fresh chives
  • salt and pepper (to taste)


1. Wash, peel, and dice potatoes into large pieces. Boil the potatoes, garlic, and 1 t. salt in 6 cups of water until tender (about 20 minutes).

2. Drain and mash potatoes.

3. Add the remaining ingredients to the potatoes.

4. Combine until smooth and free of lumps.

Serves 3-4
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Friday, October 5, 2018

Coconut Rice

For the Coconut Rice:
  • 1½ cups dry jasmine rice
  • 1 (15 oz) can unsweetened coconut milk
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 cup water
For the Salad:
  • 2 red bell peppers, finely chopped
  • 1 red cabbage, shredded
  • 1½ cups shredded carrots
  • 1 small red onion, finely diced
  • 1 cup cilantro, chopped
  • ¾ cup green onions, thinly sliced
  • 1 cup cashews, finely chopped
For the Ginger Peanut Sauce:
  • ⅓ cup peanut butter
  • 2 tablespoons honey
  • 3 teaspoons freshly grated ginger
  • 2 tablespoons rice vinegar
  • 2 teaspoon sesame oil
  • Water to thin
  • Lime wedges
  1. Rinse the dry rice well until the water runs clear.
  2. In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil.
  3. Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes.
  4. After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
  5. As you wait for the rice, make the peanut sauce.
  6. In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as desired with water.
  7. Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a few whole cashews to garnish with, but it's not necessary). Drizzle with a bit of the Ginger Peanut Sauce and taste-- you most likely will not need to use all of it. Serve with lime wedges.
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Friday, September 28, 2018

Beef and Broccoli Ramen


  • 2 tablespoons oil, divided
  • 1 pound flank steak or skirt steak, thinly sliced against the grain
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 3 cups broccoli
  • 4 cloves garlic, minced
  • 3 packets ramen noodles, seasoning packet discarded (3 ounces each)
  • ¼ cup water
  • ¾ cup low sodium beef broth
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 6 tablespoons oyster sauce
  • 6 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon brown sugar
  • ½-1 teaspoon Sriracha (depending on how spicy you would like it)
  • sesame seeds for garnish, if desired
  1. Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
  2. Meanwhile, mix together all of the sauce ingredients in a medium bowl.
  3. Cook the ramen noodles according to the package instructions. Set aside.
  4. Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
  5. Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes.
  6. Toss in garlic and saute for 1 minute.
  7. Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
  8. Toss in the noodles and stir to coat.
  9. Serve immediately with sesame seeds if desired.
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Saturday, September 22, 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, September 21, 2018

Easy Chicken Piccata



Yields: 2 servings
  • 1 large boneless skinless chicken breast
  • Salt & pepper
  • Flour
  • 3 Tbsp. butter
  • 1/2 cup chicken broth
  • Juice of 1 lemon
  • 2 Tbsp. capers


Butterfly the chicken breast. Salt and pepper to taste. Dredge each piece in flour, shaking off the excess. In a skillet on high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3–5 minutes on each side. 
Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers. Boil until the sauce reduces by 1/3, and return the chicken to the skillet. Spoon sauce over the chicken several times. 
Serve immediately, with the remaining sauce poured over the chicken.
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Wednesday, September 19, 2018

Ramen Noodle Upgrade


  • 1 package Ramen noodles 
  • 1 pack noodle flavoring 
  • 1 tablespoon soy sauce 
  • 2 tablespoons chunky peanut butter 
  • 2 teaspoons Sriracha chili sauce 
  • 1/2 scallion, thinly sliced (optional) 


Boil noodles with flavor pack and drain off most liquid. Toss with soy sauce, peanut butter, and Sriracha. Garnish with scallion. 

Eat immediately. You will love this easy recipe!
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Friday, September 7, 2018



1 oz Alizé Red Passion Passion liqueur
½ oz citrus vodka
1 oz water
4 oz lemonade concentrate

1. To a blender, add 1 cup ice, 1 oz Alizé Red Passion liqueur, ½ oz citrus vodka, 1 oz water and 4 oz lemonade concentrate.

2. Blend until slushy and pour into your favorite fancy glass. 
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Wednesday, September 5, 2018

Inside Out Carrot Cupcakes

  1. Filling
  • one 8-ounce package cream cheese
  • 1/4 cup granulated sugar
  • 2 1/4 cups Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • ¼ cup light brown sugar, firmly packed
  • 1 1/2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots, lightly packed; about 2 medium-large carrots
  1. 1) Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
  2. 2) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.
  3. 3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.
  4. 4) In a small bowl, whisk together the eggs, water, and oil.
  5. 5) Stir the wet ingredients into the dry ingredients.
  6. 6) Fold in the grated carrots, stirring to combine.
  7. 7) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.
  8. 8) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
  9. 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired.
  10. 10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.
  11. 11) Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.
  12. Yield: 12 filled muffins plus 1 unfilled muffin.
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Friday, August 31, 2018

Spicy chicken sandwich with Cilantro Lime Mayo



  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1 garlic clove, minced

  • 1/4 cup egg substitute
  • 3 tablespoons hot sauce (such as Tabasco)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 (6-ounce) skinless, boneless chicken breast halves (Or you can just buy the cutlets like I could probably even use tenderloins for a "strip sandwich")
  • 4 1/2 ounces baked tortilla chips (about 6 cups)
  • 2 tablespoons olive oil

Remaining ingredients:

  • 4 (2-ounce) Kaiser rolls, split
  • 12 (1/8-inch-thick) red onion slices
  • 4 lettuce leaves
  • tomato slices
  1. To prepare mayo, combine the first 4 ingredients.
  2. To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
  3. Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.
  4. Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.
  5. Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.
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Wednesday, August 29, 2018

Simple Apple Crisp

Simple Apple Crisp
For the Crisp:
  • ½ cup  flour
  • ½ cup  oats
  • ½ cup maple syrup
  • ¼ cup coconut oil in solid state
  • ½ tsp cinnamon
  • ½ tsp vanilla
  • ⅛ tsp salt

For the Apple Filling:

  • 3-4 large apples (or 5-6 small apples), peeled and chopped
  • 2 Tbsp coconut oil in solid state
  • 2 Tbsp flour
  • 1 tbsp lemon juice
  • ½ tsp cinnamon
  1. In a medium size bowl, mix all the apple filling ingredients together and stir until well combined.
  2. Place apple filling mixture into an un-greased 8 x 8 inch pan or a pie plate.
  3. Next, in another medium size bowl, mix together the ingredients for the crisp and stir until well combined. The mixture will be clumpy!
  4. Place the crisp mixture over top the apples, making sure to cover as much of the apple filling as possible.
  5. Bake at 375 degrees for 30-35 minutes or until crisp is golden brown and filling bubbles.
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Monday, August 27, 2018


Makes 14-16 skewers

  • 3 lbs boneless, skinless chicken thighs (could use chicken breasts, but thighs stay more moist)
  • 1 cup soy sauce or coconut aminos
  • 1 (15 oz) can of pineapple chunks in 100% juice, drained (reserve 1 cup of juice)
  • 1 cup coconut milk
  • 1/2 cup honey
  • 1 bunch of green onions, chopped (optional, reserve some for garnish)
  • 1/2 large white onion, chopped
  • 4-5 cloves garlic, minced
  • 1 (2-inch) chunk ginger, grated
  • 1 tsp toasted sesame oil
  • bamboo skewers

  1. Trim the chicken of any visible fat and cut into chunks about 2-inches in size.
  2. Mix remaining ingredients, except drained pineapple chunks, a large bowl. If you find that your reserved juice doesn't quite measure a cup, just add water to yield the cup of liquid. Marinate the chicken for at least 4 hours, but overnight would be ideal.
  3. An hour before you're ready to grill your chicken, soak your skewers. This will ensure they don't catch fire, or burn entirely.
  4. Grill your skewers at a medium-low heat so that the marinade does not burn. Turn once after 5-7 minutes. If you do not have a grill you can use a indoor grill pan or broil them.
  5. Enjoy them with stir-fried veggies or serve on a platter of coconut rice* and garnish with green onions.

*Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk and adding 1-3 tbsp shredded, unsweetened coconut.
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Thursday, August 23, 2018

Orange Fluff Jello Salad Recipe


  • 1 large package Cook and Serve vanilla pudding 
  • 1 large package orange jell-o 
  • 2 cups water 
  • 1 16 oz Cool-Whip (lite or fat-free is fine) 
  • 1/2 bag mini marshmallows 
  • 1 can pineapple tidbits (Any size, depending on your preference) 
  • 1 can mandarin oranges (Any size, depending on your preference) 
  • 2 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)
  1. Mix together pudding, Jell-o, and water over medium heat until it boils.
  2. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy.
  3. Fold in Cool Whip, marshmallows, and fruit.
  4. Chill about an hour before serving.

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Tuesday, August 21, 2018

Chicken Lettuce Wraps

  • 3 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 1 cup water chestnut
  • 2/3 cup mushroom
  • 3 tablespoons chopped onions
  • 1 teaspoon minced garlic
  • 4 -5 leaves iceberg lettuce

Special Sauce

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon hot mustard
  • 2 teaspoons water
  • 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon rice wine vinegar

  1. Make the special sauce by dissolving the sugar in water in a small bowl.
  2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
  3. Mix well and refrigerate this sauce until you're ready to serve.
  4. Combine the hot water with the hot mustard and set this aside as well.
  5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
  6. Bring oil to high heat in a wok or large frying pan.
  7. Saute chicken breasts for 4 to 5 minutes per side or done.
  8. Remove chicken from the pan and cool.
  9. Keep oil in the pan, keep hot.
  10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
  11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
  12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
  13. With the pan still on high heat, add another Tbsp of vegetable oil.
  14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
  15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
  16. Top with"Special Sauce"
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Wednesday, August 15, 2018

Twinkie Recipe

For the Cake:
1 (16-ounce) box pound cake mix
4 egg whites
⅔ cup water
For the Filling:
2 teaspoons hot water
¼ teaspoon salt
1 (7-ounce) jar marshmallow creme (about 2 cups)
½ cup vegetable shortening
⅓ cup powdered sugar
½ teaspoon vanilla extract


1. Make the Cakes: Preheat oven to 325 degrees F.
2. If you have a Cream Canoe Pan, spray it with non-stick cooking spray. If you do not, make your own molds as follows:
Tear off a large square of aluminum foil (about 12-inches square), then fold it in half one way, then the other, so you have a smaller square. Wrap the piece of foil around a spice bottle, closing the ends, and leaving the top open. Remove the bottle and place the foil form on a baking sheet or in a large baking pan. Repeat with 9 more pieces of foil to make 10 total molds. Spray the inside of the molds with non-stick cooking spray and set aside.
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Tuesday, August 14, 2018

Real Taco Pie


Do you have leftover potatoes and no taco shells or tortillas? Then this is your recipe! I always have leftover mashed potatoes and now I know a way to use them! I love this because it is so simple, different, but tastes absolutely delicious!


  • 1/4 cup butter
  • 2/3 cup milk
  • 1 package taco seasoning mix
  • 2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup salsa
  • 1 cup shredded lettuce
  • 1 medium tomato, chopped
  • 1 cup sharp cheddar cheese, shredded
  • Sour cream, optional

1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.

2. Bake for 7-10 minutes until it just BARELY turns golden brown.

3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.

4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.

5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.
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Saturday, August 11, 2018

Chicken with Artichokes and Angel Hair


  • Prep Time25 minutes
  • Total Time25 minutes
  • YieldServes 4


  • Coarse salt and ground pepper
  • 1/4 cup all-purpose flour
  • 8 thin chicken cutlets (about 1 1/2 pounds total)
  • 2 tablespoons olive oil
  • 1 cup reduced-sodium chicken broth
  • 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
  • 2 tablespoons rinsed and drained capers
  • 2 tablespoons butter
  • 8 ounces angel-hair pasta
  • 1/2 cup parsley leaves


  1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
  2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
  3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

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Friday, August 10, 2018

Fresh Pineapple Margaritas

Fresh pineapple makes for perfectly sweet margaritas
  • 3 cups fresh pineapple chunks (about 1 pound) 
  • 1 cup fresh lime juice 
  • 1 cup tequila 
  • 1/2 cup orange liqueur 
  • 1/4 cup simple syrup or honey 
  • salt or sugar, for rim (optional) 
  • lime wedges, for serving (optional) 

  1. Place pineapple in a blender and pulse until combined. Stir in remaining ingredients until blended.
  2. Serve in salt-rimmed (or sugar-rimmed) glasses over ice. Garnish wish lime wedges.
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Wednesday, August 8, 2018

Sweet and Salty Roasted Chickpea Recipe

  • 1 can (14 oz) chickpeas (garbanzo beans), drained 
  • 2 teaspoons olive oil 
  • 1 teaspoon cinnamon or your spice(s) of choice 
  • 1 1/2 teaspoons brown sugar 
  • 1/4 teaspoon salt 

  1. Place chickpeas on a baking sheet lined with parchment paper or a Silpat.
  2. Bake at 450 F for 30 minutes. (You didn't miss anything here. You don't oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.)
  3. Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them.

I encourage you to eat the chickpeas hot by the handful, but save a few as cupcake toppers for gluten-free chocolate cupcakes made with garbanzo bean flour (coming soon).
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Saturday, August 4, 2018

Cinnamon Toast


  • 8 slices Bread (whole Wheat Is Great!)
  • 1 stick Salted Butter, Softened
  • ½ cup Sugar (more To Taste)
  • 1½ teaspoons Ground Cinnamon
  • 1 teaspoon Vanilla Extract (more To Taste)
  • ¼ teaspoons Ground Nutmeg (optional)


  1. Preheat oven to 350 degrees. Squash softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine. Spread on slices of bread, completely covering the surface all the way to the edges.
  2. Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won’t burn! Remove from oven and cut slices into halves diagonally.

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Monday, July 30, 2018

Fried Mac & Cheese Balls


  • 1 lb elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk, warmed, plus
  • 2 tablespoons milk, for egg wash
  • 1 lb grated cheddar cheese
  • 1 lb grated smoked gouda cheese
  • salt & freshly ground black pepper
  • 2 large eggs
  • 3 cups seasoned bread crumbs
  • vegetable oil, for frying
  • marinara sauce or alfredo sauce, to serve


Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.

In a sauce pan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.

3. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.

4. Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.

5. Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.
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Sunday, July 29, 2018

Peanut Butter Marshmallow Sandwich Cookies

12 sandwiches or 24 small cookies 


1 Cup natural peanut butter, creamy 
1 Cup sugar 
1 large egg, lightly beaten 
1 tablespoon vanilla extract marshmallow 

5 large egg whites 
1 1/2 Cup sugar 


1. Heat oven to 350 degrees. Grease baking sheet. - or cover it with parchment paper.

2. To make peanut butter cookie: Mix all ingredients in a stand mixer fitted with paddle attachment - on low until fully combined. Roll dough into small balls (about 1 1/2 tablespoon). Flat cookies with the back of a flower cookie/fondant cutter or a fork. Bake cookies about 10 minutes until golden around the edges. Rest cookies on baking sheet for 2 minutes, then transfer to a cooking rack. 

3. To make marshmallow frosting: In the bowl of your stand mixer fitted with whisk attachment, combine egg whites and sugar - just barely. Remove metal bowl from mixer, and place over (not on - just like bain marie style) simmer water. Heat mixture to 160 degrees - whisking constantly. Transfer bowl back to stand mixer, fitted with whisk attachment still, and beat on medium speed until mixture cools, doubles in volume, and forms stiff peaks, about 10 minutes. Add powdered sugar if you want to add more substance/sweetness, but it shouldn't be needed. 

4. To assemble cookie sandwiches: Pair up cookies according to size and shape (to make a more matching cookie). Fill piping bag with frosting and pipe filling onto one of the cookies from the pair - place other paired cookie on top to form a sandwich. Store in airtight container. 
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Wednesday, July 25, 2018

Stir Fry Chicken Lo-Mein


  • 4 ounces uncooked angel hair pasta 
  • 2 teaspoons cornstarch 
  • 1/4 cup reduced-sodium soy sauce 
  • 2 tablespoons rice vinegar 
  • 2 tablespoons hoisin sauce 
  • 1 tablespoon minced fresh ginger root 
  • 1 teaspoon minced garlic 
  • 1 pound boneless skinless chicken breasts, cut into strips 
  • 2 tablespoons canola oil, divided 
  • 2 cups fresh broccoli florets 
  • 1 cup julienne carrots 
  • 1/4 cup salted peanuts, finely chopped. 

  1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside.
  2. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon. Drain pasta and set aside.
  3. Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts.
Yield: 4 servings
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