Tuesday, August 23, 2011


This recipe is just a bunch of delicious ingredients thrown together to make one amazing meal!

1 package of cooked thin spaghetti (or 2 boxes of pasta roni garlic and herb flavor)

prepare your pasta in a separate pan. i used the pasta roni for a creamier sauce. otherwise drizzle your cooked noodles (after draining them of course) with olive oil.

while noodles are cooking:
asparagus in olive oil and butter
add garlic, sliced onions, mushrooms, chopped tomatoes and pre- cooked grilled chicken (found in freezer section) or uncooked shrimp (until pink).

saute vegetables ( add others if desired) until tender. when cooked place veggies on top of cooked pasta and drizzle with the olive oil from pan. i serve this with a loaf of french bread and basil butter. YUM!


This is a pampered chef recipe, so you may not have all of the "equipment" that they call for. this does not have to be enjoyed during a national holiday, it is wonderful anytime, anyplace! hope you love it as much as i do!
1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking
1 package (8 ounces) reduced-fat cream cheese (Neufchatel), softened
3/4 cup cold milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping
  1. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller™. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
  2. Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull remaining strawberries; slice using Egg Slicer Plus®.
  3. Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.
  4. Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
  5. Beat cream cheese in Classic Batter Bowl with Stainless Steel Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.
  6. Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Slice 'N Serve®

Friday, August 19, 2011


this is a treat i make every Thanksgiving..... it is SOOOOO yummy and very pretty. i use a plastic mold to make this.

{first layer}
1 envelope of clear gelatin
1/4 cold water
1/2 PINT heavy cream
1 CUP sour cream
3/4 CUP sugar
1 TBL vanilla

mix gelatin and cold water. boil whipping cream and sugar. add gelatin and let chill in freezer for 20 minutes. add sour cream and vanilla and pour into mold. chill in fridge for 1-2 hours.

{second layer}
1 pack raspberry jello
1 CUP boiling water
1- 15 oz blueberries (drained, but save the juice)
3/4 CUP blueberry juice

Boil water and add jello mix. take off the heat and add juice and blueberries. chill and add to the mold. place mold in the refrigerator over night. carefully remove the jello from the mold and ENJOY!


this is a family favorite for the holidays.... it has not missed a single thanksgiving dinner with our family since i was a little girl.

2 LB sweet potato
1/2 stick butter
1 CUP sugar
1/2 CUP evaporated milk
2 eggs
1/2 tsp vanilla
1 tsp cinnamon (to taste)

mix all ingredients until well blended and potatoes are fluffy. grease a baking dish and place sweet potatoes in to bake at 350* for 20 minutes.

in the meantime, prepare your topping
3/4 CUP frosted flakes
1/2 CUP brown sugar
1/2 stick butter
1/2 CUP pecans ( i do not use this because of allergies)

melt these ingredients over medium heat in a frying pan. combine well, until brown sugar is melted and frosted flakes are covered. once the sweet potatoes are done baking, pour topping over them and bake for another 15-20 minutes or until browned.


this is definitely a family favorite. i can remember as a child asking my mother to make this for my birthday.

{first layer-}
1 stick of butter (melter)
1 cup of flour
1/2 cup of crushed pecans ( i actually use crushed pretzels because of nut allergies in our family. it makes it sooooo yummy!)

Mix nuts or pretzels and flour in melted butter. spread on bottom of pan and bake at 350* until browned, about 15 minutes.

{second layer}
1- 8 oz pack of cream cheese (softened)
1 cup of powdered sugar
1 cup of cool whip

i usually double this so i will have a lot of this layer...

{third layer}
One large package of chocolate pudding

follow the pie filling direction
the last layer is a thin layer of cool whip. sprinkle nuts on top (the pretzels tend to get soggy quickly, so i don't recommend sprinkling these) and ENJOY!


1 CUP butter } cream
2 CUP sugar } together
2 eggs
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
4 CUP flour
2 CUP applesauce

combine these ingredients together, alternating flour and applesauce. spoon onto a nonstick baking pan or a baking stone at 325* for 15-17 minutes.

Thursday, August 18, 2011


this is delicious!!! i love this bread and i have lots of friend that also enjoy it! i hope you do too.

2 CUPS flour
1 tsp baking soda
1/2 tsp salt
1/2 CUP butter
1 CUP sugar
2 eggs
1 tsp vanilla
1 CUP mashed banana ( i always do about 3 bananas!)
1/3 CUP milk or butter milk
1 CUP chopped nuts (optional)

cream together butter and sugar. add bananas, eggs and vanilla. sift together dry ingredients. add alternately with milk. blend well, stir in nuts. Pour into a greased loaf pan. bake at 325* for about 1 hour. ENJOY!!!


1 CUP butter
1 CUP brown sugar
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt
3 CUP oats
1 CUP raisins
1 1/2 CUP flour

combine all ingredients in your mixer until mixed well. place cookies on cookie sheet and bake at 350* for 10-12 minutes.

Wednesday, December 1, 2010


This is from a good friend, Kimberly who makes amazing crescent rolls with this.

1/4 cup shortening

1 t. salt

1/4 cup sugar

1/4 cup powdered milk

1 cup hot water

mix and cool to luke warm


2 eggs

1/4 cup warm water

4 cups flour

1 T yeast (1 package)

*I don't have kneading times because I always use my bread machine. I use the dough cycle and put the shortening, salt, sugar, milk, and ALL the hot water (1 1/4 cups) in machine first. Then I put the flour on top. Last I put in eggs and yeast. I start the dough cycle and check it as it is kneading to see if it looks like it needs a little more flour. It rises once in the machine. I take the dough out, form the loaves, let them rise again and bake.

*For rolls I divide the dough into 3 sections. Roll each section into a flat circle. Cut the circle into 6-8 pie shapes and roll them up like cresent rolls. Put them on a greased pan. Cover and allow to rise. Bake at 375 for about 12 min. May be less. If I make them ahead, I bake them for 10 minutes and take them out before they start to brown. Then I put them back in the oven for a short time right before serving.


this is so rich and yummy..... thanks to my friend Rachelle- i am addicted!

(Before starting, realize this makes two cookie sheets worth! I always half it and use 2 eggs)

1 1/3 c. butter 3 eggs

2 c. packed brown sugar ¾ tsp. soda

3 c. creamy peanut butter ½ T. vanilla

1/3 tsp. salt 1 ½ c. flour

1 ½ c. white sugar 3 c. quick oats

Mix butter, sugar, eggs, 1 cup peanut butter, soda, salt, and vanilla. Stir in flour and rolled oats. Spread on 2 cookie sheets to 1/8 inch thickness. Bake for 10 minutes at 325 on bottom oven shelf. (Don’t over bake). Let cool slightly until top is set. If it’s too hot, the next step will rip it. Spread on top 2 cups whipped peanut butter (whip it with beaters, makes it fluffy and easier to spread), ice with the following chocolate icing.


2 c. white sugar ¾ c. milk

1 sq. butter ½ c. cocoa

2 cups powdered sugar

2 tsp. vanilla

Bring to boil and continue cooking for 2 minutes. In a bowl, put powdered sugar and vanilla. Add the hot chocolate mixture to powdered sugar and vanilla and beat until smooth. Spread icing while it is hot. (It sets up very fast). Cut after they are cooled. So delectable and addicting, be careful!


this is perfect for a party appetizer for all the holiday festivities coming up.....

1 -- 8oz cream cheese (room temperature to soften works best)
1 ½ cups sharp cheddar cheese (room temperature to soften works best)
½ cup mayonnaise (low fat works)
4 green onions, finely chopped
1 small jar of pepper jelly (I found it at Fresh Market -- "Hot Pepper Jelly")
8-10 strips of bacon
1 box ritz crackers

* Cook all bacon extra crispy and set aside (you can do this first, middle or last)
* Mix cream cheese, cheddar cheese, mayonnaise and green onions together and put in baking dish. Crumble 6 - 8 ritz crackers and sprinkle over top.
* Bake at 350 degrees for 15-17 minutes.
* Crumble bacon and sprinkle over the top of the baked cheese mixture.
* Warm pepper jelly until runny and pour over the bacon and cheese.
* Use ritz crackers to dip


If you love feta cheese like i do, you will LOVE these mashed potatoes.... i think the garlic was a little much, but you don't have to use it all.....


  • 1 1/2 pounds Yukon Gold potatoes, cubed
  • 4 cloves garlic, peeled
  • 1 (4 ounce) package crumbled feta cheese
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Place the potatoes and garlic in a large saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and transfer to a mixing bowl; mash. Add the feta cheese, cream, salt and pepper; beat until fluffy.


this was our dinner this evening from my good friend Sarah... it was perfect with the cold weather and it was so nice to have something that was warm and hearty and that my children enjoyed as well. this was DELICIOUS!!

8 C. water

8-9 bouillon cubes

1 - 12 oz. package egg noodles

(I like skinny noodles by Manischewitz, Kluski sold at Publix)

2 cans cream of chicken condensed soup

3 C. cubed chicken breast - cooked (about 2.5 breasts)

1 C. sour cream

2-3 TBsp dried parsley

Boil water with chicken bouillon.

Add noodles and cook uncovered for 8 min.

Add cream of chicken soup and chicken. Heat thru.

Remove from heat, add sour cream and parsley.


this one's for you, Jelair!! thanks to my dear friend Tina, this tomato basil soup has made its way around our group of friends and it is FANTASTIC!!! enjoy......

1 medium onion finely chopped (I only use ½ of one)

½ cup butter

3 – 14.5 ounce cans diced tomatoes

½ cup sugar

½ tsp. pepper

½ tsp. Basil

1 TBS. Chicken bullion

2-14.5 ounce cans chicken broth

1 cup whipping cream

Sautee onion and butter until onion is tender. Add tomatoes with juice, sugar, salt pepper, bullion and basil and cook on medium heat for 15-20 minutes. Remove from heat and place all ingredients into blender, blending thoroughly. Return to pot adding cream and chicken broth.

Wednesday, August 25, 2010


this might be a new family favorite. in my efforts to eat more fresh, from scratch meals, a friend of mine sent me this! thanks Kim! this is so fresh and delicious and super easy! all my kids ate it and loved it and Rob and I agree that this one will stay in the dinner rotation. enjoy!

1 bunch green onions, divided
5 c chicken broth
2/3 c water
2-inch piece ginger, peeled and thinly sliced
1 clove garlic, peeled and smashed
1 (15oz) package frozen chicken and vegie pot stickers
2 c thinly sliced Napa cabbage
1 tsp. toasted sesame oil
garnish with cilantro and lime

Coarsely slice three green onions and set aside; thinly slice the remaining ones for a garnish. In a large saucepan over medium heat, add broth, water, ginger, green onions and garlic. Bring to a boil, reduce heat to simmer and cook 5 minutes. With a strainer, remove ginger, green onions and garlic and discard (I am sure I do not do this step). Return soup to a boil and add potstickers. Follow packages directions for cooking (about 8 minutes for frozen). Two minutes before the cooking time is up, add cabbage. When pasta is tender, remove soup from heat and stir in sesame oil. Add salt if needed. Garnish with green onions, cilantro and a squeeze of lime juice if desired.

Sunday, May 30, 2010


thanks to my sister in law Sarah, we have this incredibly yummy summer dish that is to die for!! ENJOY!

1 and 1/4 cups reduced sodium chicken broth
3/4 cup quick cooking barley
1/4 cup apple cider vinegar
1/4 cup orange juice
1/4 cup extra virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
freshly ground pepper to taste
1 can black beans, drained and rinsed
1 large yellow or red bell pepper
2/3 cup chopped scallions, trimmed
1/2 cup coarsely chopped cilantro
lime wedges

1. Combine the broth and barley in a medium saucepan and bring to s simmer. Cover and reduce heat to low. Simmer until the barley is tender and most of the liquid has been absorbed., about 10 minutes. Transfer the barley to a large bowl. FLuff with fork and let cool.

2. Meanwhile, combine the vinegar, orange juice, oil, cumin, oregano, garlic, salt and pepper in a jar with tight fitting lid or small bowl. SHake or whisk to blend.

3. Add the beans, bell peppers, scallions and cilantro to the barley. Drizzle with the dressing and toss to coat well. Garnish with lime wedges. The salad will keep, covered, in the fridge for up to one day.

Thursday, March 18, 2010


i know you are probably sick of hearing about how much i love pioneer woman, but these are seriously the BEST enchiladas i have ever tasted!! try them and let me know what you think.....

Prep Time: 1 Hour30 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 6
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
1-½ pound Ground Beef or chicken
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Preparation Instructions
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Saturday, February 13, 2010


okay so once again, i am referring to a PW recipe! for step by step instructions on this recipe, click on the PW..... what can i say, she is amazing and i am a little obsessed! i made this last night for dinner and it was devoured in minutes. the ENTIRE family LOVED it!! and they are hard to please, especially my high maintenance husband!!

  • ¾ pounds Penne Pasta
  • 1 pound Shrimp
  • 3 Tablespoons Butter
  • 3 Tablespoons Olive Oil
  • 1 whole Onion (small)
  • 2 cloves Garlic
  • ½ cups White Wine (or To Taste)
  • 1 can Tomato Sauce (8 Oz)
  • 1 cup Heavy Cream
  • Fresh Parsley, to taste
  • Fresh Basil - To Taste
  • Salt To Taste
  • Pepper To Taste
Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of

extra large shrimp. Heat about 1 tbsp. butter and olive

oil in a skillet. Add the shrimp and cook for a couple

minutes until just opaque. Do not overcook them.

Remove from heat and let cool for a few minutes.

Now, put the cooked shrimp on the cutting board

and pull off the tails. Chop the shrimp into bite –

sized pieces and set aside.

Finely dice one small onion. Mince two cloves of

In a large skillet heat 2 tablespoons of butter and

2 tablespoons olive oil. Add the garlic and onion

and sauté, stirring occasionally. After the garlic and

onions have cooked a bit add your white wine. Let the

wine evaporate for a few minutes, stirring occasionally.

If you would rather not use wine, you can use low-sodium

chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce.

Stir well until combined. Then add 1 cup of heavy

cream. Continue stirring. Turn heat down to low

and let simmer.

Now chop your herbs, about a tablespoon of

chopped parsley and about the same amount of

chopped basil, or if you’re feeling very proper,


Now add your chopped shrimp back into the tomato

cream sauce. Give it a stir and add salt and pepper

to taste. Throw in your herbs and stir until combined.

Finally add your cooked penne pasta and give it a

good stir.

Tuesday, February 9, 2010


These are the most amazing apple dumplings EVER!!! they are again from the pioneer woman and they are amazing! enjoy......

Prep Time: 10 MinutesCook Time: 40 MinutesDifficulty: EasyServings: 6
  • 2 whole Granny Smith Apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1-½ cup Sugar
  • 1 teaspoon Vanilla
  • Cinnamon, To Taste
  • 1 can (12 Oz.) Mountain Dew Soda
Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each.

Roll each apple slice in a crescent roll. Place in a 9 x 13

buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir,

and pour entire mixture over apples. Pour Mountain

Dew around the edges of the pan.

Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

Serve with ice cream, and spoon some of the sweet

sauces from the pan over the top.

WARNING: Prepare this dish at your own risk.

It is beyond imaginable.

Tuesday, January 5, 2010


3 TB honey
4 TB oil
1/2 tsp ground coriander
1/4 tsp cayenne pepper
4 TB lemon juice
2 TB soy sauce

2 boneless, skinless chicken breast

peanut sauce:
2 cups milk
1/2 cup sweetend coconut
1 tsp chile flakes
1/2 tsp caraway seed
1/2 tsp ground ginger
1/2 tsp ground coriander
2 anchovies
4 cloves garlic, crushed
1/4 tsp salt
4 TB peanut butter
lemon or lime juice to taste

soak chicken in the marinade mixture for 2-3 hours. slice chicken into strips and string them onto skewers. ( if wooden skewers, soak for 30 minutes before hand).