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.