Thursday, January 30, 2014

Cheesy Bacon Oven Potatoes

These cheesy potatoes are so easy and delicious. The potatoes are tender in the middle yet crispy on the outside, then cheesy, and crisp bacon on the top make these a number one hit, in my home. The family will ask me several times a week to make these. In my house we have a few traditions, Friday is pizza night, and these are 2 times a week. A perfect side dish, or for an appetizer with some chipotle dipping sauce. I have several dipping sauces for homemade russet and sweet potato fries that I will post tomorrow.


6 medium sized red potatoes, scrubbed clean
Salt and Pepper
5 Tablespoons butter, melted
8 ounce sharp cheddar, grated
8 ounces bacon, cooked and crumbled ( I cook a entire package of bacon and pile on the bacon)
scallions, if desired to sprinkle before serving


1. Preheat oven to 375 degrees and take out 2 large cookie sheets and spray lightly with cooking spray
2. Cut the potatoes into about 1/2 inch thick rounds, making sure they are all the same size
3. Meanwhile in a large pot bring water to a boil, adding a little salt.
4. Place the potatoes into the boiling water for 5 minutes, then take the potatoes out and place them onto paper towels and pat them dry, removing all of the water
5. Brush both sides of the potatoes with the melted butter, then put a little salt and pepper on each side
6. Bake for 12-15 minutes until cheese and melted and bubbly. Then take them out of the oven, place the cooked bacon on top and cook for another 3 minutes. If desired sprinkle with scallions. Enjoy!!!

Wednesday, January 29, 2014

Homemade Orange Peel and Vinegar Coop Cleaner

As many of you know I raise chickens in my backyard, it is a perfect setup for them. I built them a house and a run that is fenced in. They are very happy chickens. They are fed all organic, they free range in my yard for bugs and grass ( that is not fertilized). They have their chicken grains that eat daily, I also mix in grit and oyster shell. But the girls love their snacks, favorite choice that I buy them are mealworms, but they love when I come out and give them the snacks that I make for them. I give them all organic spinach, lettuce, watermelon, oatmeal every night with garlic and blackstrap molasses, corn, and the list goes on. The reasons for the ingredients that I use are as follows:

Orange Peel: Citrus oil is a natural insect deterrent and proven solvent, and smells wonderful
Cinnamon Sticks: Cinnamon Oil kills mosquito larvae  
Vanilla Beans: Vanilla repels flies, mosquitos and other insects
White Vinegar: Is a natural disinfectant , it has antibacterial properties, kills mold and is an ant repellent

What You Will Need To Make This:

4 oranges
2 cinnamon sticks
Bottle of white vinegar
2 vanilla beans
2 mason jars
Spray bottle

How To Make The Cleaner:

1. Take out 2 mason jars
2. Peel the oranges and divide between the 2 canning jars
3. Break the cinnamon sticks and place 2 halves to each jar
4. Slit the vanilla beans, cut in half then place the 2 halves in each jar
5. Pour the vinegar, enough to completely cover everything
6. Put the lids on the jars, set in your pantry or on your countertop to age for about a month, give them a shake every few days, the mixture should turn orange-tan color and smell fragrant.
7. When ready to use strain the contents into the spray bottle to use full strength or place some in bucket and dilute with water. Use the spray bottle to do your roosts and use the bucket of the mix diluted with water for the floors and the walls.

This Recipe And Great Idea Came From:


I love granola. It is a healthy snack that is great for and it has natural sweetness from the dried fruits that you add. You can eat this as a healthy snack, over yogurt, and as cereal with milk. As a extra bonus it is crunchy yet soft. You will love all of the textures of this granola. You can also feel free to add anything you like or substitute any of the ingredients. I found out I was always going to the store any buying my family granola at around 5-7 dollars for a little bag, and it was gone in minutes. I had to think of a way that I was going to make my own. And here it is. This is a great recipe and I promise you your whole family will enjoy this.


2 cups of plain granola cereal ( Find a box of granola at your food store, no added ingredients)
1 cup of chopped almonds ( you can use pecans, or walnuts, what ever you desire)
1 1/2 cups of coconut
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 can of sweetened condensed milk ( 14 ounce)
1/4 cup vegetable oil
3 Tablespoons ground Flaxseed (optional)
3/4 cup golden raisins
3/4 cup dark raisins
1 cup dried apricots, diced
1 cup dried cranberries


1. Preheat oven 300 degrees
2. In large bowl combine all ingredients except for the raisins, apricots and cranberries
3. Spread ingredients on to a foil lined cookie sheet, spreading evenly
4. Bake for 55-60 minutes, stirring every 15 minutes
5. Remove from oven, and after it is cooled stir in the rest of the ingredients
6. Store in an airtight container and enjoy!!!

Adapted From: Paula Deen's Lip Smacking Trail Mix

Chocolate Covered Mini Pretzels

If anyone who knows me, I have been making these for years. I make them all different ways, dipped in milk, semi sweet, or white chocolate. Besides making the mini ones, I make the pretzel rods. You can use different colored sprinkles for each holiday, party theme, graduation school colors, or any occasion. This is usually what I give out as favors for all of my parties, I place them in a clear bag, tie a ribbon with the same colors and they look and taste so good, and who doesn't love chocolate covered pretzels. But I actually make these and keep them on my counter as a snack for the family.


1 large bag of mini pretzels
1-2 bags white chocolate chips or white melts
Sprinkles, What ever color you choose


1. Melt the chocolate according to the package. The melting process can be done in the microwave or a double boiler. The way I do it is, In a small bowl pour the melts in, microwave for 1 minute, stir then every 30 seconds check and stir until completely melted. Then pour into a small bowl or mug and dip half the chocolate, dip into the sprinkles, then set on cookie sheet to set and dry..
2. I always set up a working station. On my counter I place 2-3 parchment lined cookie sheets, chocolate and sprinkles, making an assembly line. It is much easier.

Beef And Broccoli

This is a savory delicious dish that is perfect for your dinner table tonight.This doesn't have many ingredients, most of them are pantry items...So no need for take out tonight, give this one a try..

Ingredients For The Marinate:

1/2 teaspoon baking soda
1 teaspoon sugar
1 Tablespoon cornstarch
1 Tablespoon LOW SODIUM soy sauce
1 Tablespoon water
2 Tablespoons vegetable oil
1 garlic clove, minced
1 1/2 pounds flank steak, thinly sliced

Directions For Marinate:

1. In a large bowl whisk together the baking soda, sugar, cornstarch, soy sauce, water, oil and garlic then place the meat in a large plastic bag and pour the marinate over the meat, place in the refrigerator for 1 hour.

Ingredients For the Sauce:

1/2 cup LOW SODIUM soy sauce
2 Tablespoons brown sugar
4 garlic cloves, minced
2 Tablespoons flour
1 Tablespoon sherry, if you do not have this you can omit
3 Tablespoons vegetable oil
2 heads of broccoli, crowns only


1. In a small bowl combine soy sauce, brown sugar, garlic cloves, flour, and sherry. Whisk to combine then set aside.
2. In a large wok or sauté pan on high heat add 2 tablespoons of the vegetable oil until hot, the add the broccoli and sauté for 3 minutes, stirring often, then remove and set aside onto a plate.
3. Reduce heat to medium-high, add the 1 other tablespoon of oil carefully into the pan
4. Remove meat from refrigerator, discard the marinate.
5. Place the meat into the oil with half of the sauce mix and sauté for 3-4 minutes until cooked, stir in the remaining sauce and broccoli and sauté for 1 minute and serve with rice on the side..Enjoy!!

Recipe Adapted From:

Tuesday, January 28, 2014

Pina Colada Cupcakes

 It all started one day, I was looking through the web for new cupcakes recipes. I came across this one that  looked so good, and the rest is history. This is the most requested recipe that everyone asks me for. It is the dessert that goes first at all the parties that I bring them too. They are probably the moistest cupcake that I have ever made, and believe me I have made many cupcakes. They are perfect for summer or for me, any  time of the year. They would be great for a luau party if you add a little umbrella on top. I will tell you, if you are going to try any cupcake, this is the one!!!


2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 1/2 teaspoons vanilla
3/4 cup sour cream
1 1/2 cups crushed pineapple (drained only slightly)

1. Preheat oven to 350 degrees
2. Line cupcake/muffin pans with liners
3. Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside
4. In a large bowl using an electric mixer on medium speed combine the eggs and sugar and beat about 2 minutes until it becomes slightly thickened and a light cream color ( about 2 minutes)
5. On low speed mix in the oil and vanilla until blended
6. Add the pineapple and sour cream and mix until combined
7. Add the flour mixture and blend until smooth
8. Fill cupcake liners almost to the top
9. Bake 20-22 minutes or until a toothpick comes out clean
10. Frost with the Coconut Cream Cheese Frosting (recipe below)

Coconut Cream Cheese Frosting:

1/2 cup (1 stick) of butter
8 ounce cream cheese, room temperature
1/2 teaspoon vanilla extract
1 1/2 teaspoons coconut extract (the recipe calls for coconut extract but I use 1 1/2 teaspoons of the liquid from the pineapple juice in the can)
4 cups powdered sugar
1 Tablespoon heavy cream or dark rum ( I use the cream)

1. Place the butter in the mixer bowl and blend until smooth. Add the cream cheese and blend until well combined. About 1 minute
2. Add the vanilla extract, coconut extract or (pineapple juice), powdered sugar ( 1 cup at a time) and blend on low speed until well combined. Increase to medium speed and beat until fluffy.
3. Add the heavy cream or dark rum
4. Beat until fluffy, about 1-2 minutes
5. Frost cooled cupcakes, or you can store this in the refrigerator for a day until needed, but may need to re beat before frosting. 
6. For extra flavor top frosted cupcakes with toasted coconut and a maraschino cherry.
7. To toast coconut place 1 1/2 cups flaked coconut on baking sheet and bake 375 degrees for 4-5 minutes, checking so it does not burn.

Adapted from: glorioustreats

Red Velvet Pancakes With Cream Cheese Glaze

Oh my goodness, when I came across this recipe on the internet, I could not resist to make it right away. My family loves red velvet anything, and who would have thought to make pancakes with it. This recipe is amazing, and you should defiantly try this one. As a matter of fact, how great would it be to have this on the table Christmas morning.


  • 2 cups all-purpose flour
  • 3 Tbsp cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups milk
  • 2 Tbsp white vinegar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 Tbsp red food coloring
  • 2 tsp vanilla extract
  • 1/3 cup salted butter, melted
  • 1 recipe Cream Cheese Glaze, recipe follows
  • fresh raspberries and mint leaves, for garnish (optional)
  • Cream Cheese Glaze
  • 6 oz cream cheese, softened
  • 6 Tbsp butter, softened
  • 2 cups powdered sugar
  • 1/2 cup milk, plus more if desired
  • 1/2 tsp vanilla extract

  • Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges). Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.
  • Cream Cheese Glaze
  • In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.

This recipe come's from:

Chocolate Chip Ice Cream Cookie Cups

These Cookie Cups are so fun, and there are so many possibilities. You can fill these with any flavor ice cream and any toppings you like. They will be great for kids parties, to set up an ice cream station with different ice cream and toppings. Adults will also have fun with these. If you are looking for a quick dessert for during the week they are perfect.

The instructions for these cookie bowls are called for forming them over an inverted cupcake/muffin pan.


1/4 cup butter flavored crisco/shortening
1/4 cup softened butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup of mini chocolate chips

Preheat oven to 375 degrees

1. In a large bowl beat together shortening, butter, both sugars until well combined. Add the egg and the vanilla, and beat until combined.
2. In a small bowl combine the flour, baking powder and salt and whisk together
3. Gradually add the flour mixture into the shortening/sugar mixture, and mix until just combined.
4. Fold in the chocolate chips
5. Place batter into a large plastic bag or between 2 sheets of plastic wrap and roll into a disc. Chill for at least 1 hour.
6. Turn your muffin pan upside down and place a 4 inch circle onto each muffin cup and spray with a little cooking spray, or you can invert a cupcake liner instead and then spray that with cooking spray. This recipe make 6 big cups or you can get 8 small ones.
7.Roll the chilled cookie dough between 2 pieces of parchment paper about 1/8 inch. Cut circles and drape over the foil/cupcake liner, smoothing cracks and trimming to fit.
8. Bake 10-12 minutes or until light brown. Remove from the oven and let cool on the pan for about 10-15 minutes, then gently lift them off the pan by using the tip of a butter knife to lift one corner.
9. Fill then with any goodies you desire..Enjoy!!!

who dished it first:coleensrecipes

White Chocolate Cinnamon Pretzels


My favorite time of the year is the fall. I have so many good recipes that have cinnamon, apples, and pumpkin. It reminds me of these pretzels. They are salty and sweet with a touch of cinnamon. I have tried many pretzel recipes, but this one is my favorite. You cannot just eat one. Before you know it they will be gone. I am always trying to think of a little something to bring someone or to give as a gift for the holidays, this is perfect. You can dye the white chocolate for any season. Also if you do not like the white chocolate you can use milk or semi sweet. These are addicting so beware..Try them, you will not be disappointed.


1 bag of 16-18 oz. Snap Pretzels
2/3 cups of vegetable oil
1/3 cup of granulated white sugar
1 1/2 teaspoons cinnamon
1 cup of white chocolate chips, plus 1 1/2 teaspoons of shortening for melting
1/2 cup cinnamon sugar for sprinkling. To make combine 1/2 cup granulated sugar and 1 tablespoon of cinnamon, (start with little less cinnamon and add to your taste) I used a little less than a tablespoon

1. Whisk together the oil, sugar and cinnamon
2. Place the pretzels in a microwave bowl and pour oil mixture over it and stir well until all pretzels are coated.
3. Microwave for 1 minute 30 second, stir well, put back in microwave and heat for another 45 seconds.
4. Remove pretzels spread onto 2 cookie sheets covered in parchment paper.
5. Immediately sprinkle cinnamon/sugar mixture over the pretzels while they are warm. Making sure to coat each pretzel.
6. In a small bowl combine 1 cup of white chocolate chips and the shortening and melt for 45-60 seconds in the microwave.
7. When pretzels are cooled, with a fork, drizzle the white chocolate over the pretzels and let dry, then store in a airtight container.

Dished up first by: yourcupofcake

Key Lime Coconut Bars

Well I have to tell you even though it is winter, it doesn't get any better than these bars.They are to die for!!!I will try any recipe that has the word Key Lime. I have been hooked on Key Lime ever since my husband and I went to Key West many years ago. I had Key Lime cake, cake on a stick, chocolate covered, cheesecake, cupcakes, you name it, I had it..I have been craving these so I made them again last night..You will love these, give them a try!!!


For the crust:

1 1/2 cups Graham Cracker crumbs
2 Tablespoon granulated sugar
1/2 cup sweetened flaked coconut
1/2 cup melted butter

For The Filling:

3 cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 Tablespoon lime zest
Lime wedges for garnish, thinly sliced
Whipped Cream and Toasted Coconut for garnish


1. Preheat oven to 350 degrees and line a 8 x 8 square baking pan with parchment paper, overlapping the sides to use a handle for removing later
2. In a small bowl combine graham cracker crumbs, sugar, coconut and melted butter and mix until all is well combined and the crumbs are moistened.
3. Press into the bottom of the pan and bake for 8-10 minutes. Remove and cool slightly
4. To start the filling, In a mixing bowl add the sweetened condensed milk, sour cream, lime juice and lime zest and mix until well combined.
5. Pour on top of the crust and bake for 8-10 minutes, until firm to the touch, but not brown at all
6. Cool at room temperature, then chill completely in the refrigerator.
7. Top with whipped cream and toasted coconut. ( To toast coconut, place coconut on a parchment lined cookie sheet and bake in the oven at 350 for about 3-5 minutes until light golden brown, be  careful not to let it burn, watch after 2 minutes, I stir every minute.

Recipe From:

Strawberry And Brownie Skewers

How cute are these little skewers made with strawberries, little brownies, marshmallows and a chocolate drizzle..For me if I am having company that is last notice, this is my go to dessert. You can just go to your local store to buy the ingredients and have these made in minutes..It looks like you spent all day making these.


1 box of brownie mix, or take the easy way out and buy mini brownies..
2 (16) ounce packages of fresh strawberries
2 large bags of large marshmallows
Few squares of bakers melting chocolate


1. If you are going to buy the mini brownies skip this step.( if not follow recipe for brownies below)
2. Preheat oven to 350 degrees and spray mini muffin tins with cooking spray.
3. Follow instructions on the brownie box and divide the batter into the muffin tins and bake 15-20 minutes or until toothpick comes out clean. Remove from oven, set aside to cool completely. When cooled take brownies out of tins and place on a platter to assemble the skewers.
4. Wash, dry, and cut the ends of the strawberries and set aside.
5. Layer the strawberries, brownies, and marshmallows onto the skewers and set aside on a parchment lined cookie sheet. Repeat until all are done.
6. In a small microwave bowl melt the chocolate in 30 second intervals, until completely melted.
7. Using a fork drizzle the chocolate over each of the skewers, after all are done transfer the skewers to the refrigerator until chocolate is set and ready to serve..enjoy!!!

Bite Size Blt's

I am always trying to look for new appetizers when I am having people over, and this one I came across is delicious, quick and so easy. When you take a bite into it, your amazed that it tastes just like a BLT. Believe me, you wont be disappointed with this recipe.


24 slices white bread (crust removed)
1 1/4 cups shredded iceberg lettuce
1 cup grape tomato's (cut into thirds)
1/2 pound cooked crumbled bacon
3-4 Tablespoons mayonnaise
pepper to taste


1. With a rolling pin, flatten out the bread slices
2. Tuck them into mini muffin tins
3. Bake in a 450 degree oven for 6 minutes or until lightly toasted. Cool for a few minutes and invert to a cooling rack
4. Meanwhile combine the lettuce, tomato,bacon, mayonnaise and pepper in a bowl and mix until combined. You do not want the mixture to be soggy.
5. Fill each cup with the mixture and serve immediately

This recipe from:

Neapolitan Cupcakes

Neapolitan Cupcakes

This cupcake pretty much should cover everyones taste having chocolate, vanilla and strawberry it is the perfect cupcake. It is moist and the frosting is delicious with the hint of strawberry. This recipe does make 48 cupcakes. Great for a party!!


Chocolate Cake:
1 box devils food cake mix
3 eggs
1/2 cup oil
1 cup milk
1/2 cup sour cream
2 teaspoons vanilla

Vanilla Cake:
1 box white cake mix
3 eggs
1/3 cup oil
1 cup of milk or buttermilk
1/2 cup sour cream
2 teaspoons vanilla

Strawberry Buttercream:
2 cups softened butter
5-6 cups powdered sugar
1/3-1/2 cup strawberry puree ( I make this by adding strawberries into a blender and blend until it is soup like)


1. Preheat oven too 350 degrees and fill pans with liners
2. Sift both cake mixes into separate bowls and set aside
3. For the Chocolate  cake: Combine the remaining ingredients in a large mixing bowl and mix until smooth. Add the chocolate cake mix, and just mix until combined. Set aside
4. For the Vanilla cake: Combine the remaining ingredients in a large mixing bowl and mix until smooth. Add the vanilla cake mix, and just mix until combined. Set aside.
5. Fill liners by placing one small scoop of the chocolate on one side and the vanilla on the other side. Don't worry it is not gong to be perfect but it will bake beautiful.
6. Bake 15-20 minutes or until toothpick comes out clean.
7. For the Strawberry Buttercream: Beat the butter for 2 minutes, scrape the sides down and beat again. Slowly add the powdered sugar until very thick. Start with 4 cups at first. Add the strawberry puree, a little bit at a time until light and fluffy. If to thick add more strawberry puree, if thin add more powdered sugar.
8. Pipe frosting into cooled cupcakes and top with a fresh strawberry!!!

adapted from: yourcupofcake

Raspberry Chocolate Cupcakes

If you are a Raspberry and Chocolate lover, these cupcakes are for you, and they look so beautiful on a platter. The cake is so moist and the frosting so delicious. I love to try cupcake recipes anytime I find them. And I think this one is a keeper. I made for my daughter Alexa's birthday because she loves her raspberries.


1 Box Devil’s Food Cake Mix
3 eggs
½ C. oil
¾ C. buttermilk
½ C. sour cream
2 tsp. vanilla extract
1 1/3 C. fresh raspberries

Raspberry Buttercream:
1.2 oz. pkg. of freeze dried raspberries (I get mine from Trader Joe's)
1 C. butter, softened
4-5 C. powdered sugar
1 Tbsp. milk, if needed
1. Preheat your oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, use a whisk to combine eggs, oil, buttermilk, sour cream and vanilla extract.
4. Add cake mix and stir until smooth.
5. Fold in raspberries. (If your raspberries are big, roughly chop them before adding them to your batter.)
6. Fill cupcake liners ¾ full and bake for 15-20 minutes or until an inserted knife comes out clean.
7. Raspberry Prep: Place your freeze dried raspberries in a food processor and pulverize them. When you take them out, you will still see the seeds. Use a fine sifter to sift out the seeds, them throw them away. Keep what went through the sifter for the buttercream.

8. Buttercream: Beat butter for 2 minutes. Scrap down the sides of the bowl, add your pulverized freeze dried raspberries and beat again. Slowly add powdered sugar until you reach your desired consistency. Add milk if the buttercream becomes too stiff.
9. Decorate with fresh raspberries.

This recipe from: yourcupofcake

Cannoli Cake

One of my daughters favorites is Cannoli's . So for her birthday I tried too come up with a cannoli filling to put into another one of her favorites, chocolate cake. It was the perfect combination. Give it a try I am sure it will become one of your favorites also. Enjoy!!!


Chocolate Cake:

1 box devils food cake mix
3 eggs
1/2 cup vegetable oil
3/4 cup buttermilk
3/4 cup sour cream
1 teaspoon vanilla extract

Cannoli Filling:

2 cups Ricotta cheese
1/3 cup powdered sugar
1 teaspoon vanilla
1 cup whipped cream ( I used 1 cup heavy whipping cream and beat until stiff peaks form)
3/4 cup of mini semi sweet chocolate chips


1. Preheat oven to 350 degrees
2. Spray 2 ( 9 inch round) pans with cooking spray
3. In a large mixing bowl or stand mixer combine eggs, oil, buttermilk, sour cream and vanilla, and beat until just combined.
4. Sift cake mix, then add to other ingredients in mixing bowl and beat only until combined.

For the Cannoli Filling:

1. Combine the ricotta cheese, powdered sugar, and vanilla. Beat for about 4 minutes until smooth, fold in the 1 cup of whipped already (whipped  cream), and then fold in mini chocolate chips. Place in a bowl and cover, refrigerate overnight or at least 6 hours.

Assemble Cake:

On a platter place one cake, fill with half the cannoli filling, place the other cake on top of the filling then top with remaining cannoli filling. If you want sprinkle some more mini chocolate chips on top. Refrigerate until 1/2 hour before serving. So Good!!!Enjoy..

Spring Rolls

So I went to the farmers market store a few weeks ago and picked up spring roll sheets..I don't know why because I never attempted to make them, but a lot of people make these with so many different fillings and sauces on the side.So last night Alexa and I decided to make them. They were very easy to make, satisfying, and filling. These are perfect for lunch or dinner.


12 rice paper wrappers ( spring roll wrappers)
Hot water

Very thinly sliced carrots
Very thinly sliced red peppers
Mushrooms, thinly sliced
Zucchini, thinly sliced
Shredded napa cabbage or romaine lettuce
Snow peas, thinly sliced
Bean sprouts, if desired
Cooked shrimp, if desired
Cooked chicken breast, if desired

For The Dipping Sauce:

1/4 cup soy sauce
1/8 cup rice wine vinegar
1 clove minced garlic
1 Tablespoon minced ginger
1 Tablespoon Vegetable oil
pinch sugar
1/2 teaspoon chili oil ( if desired)

Directions For the Dipping Sauce:

1. Mix all ingredients together and place in small bowl. Put in refrigerator until ready for use.

Directions For the Spring Rolls:

1. In a large saute pan or cake pan, and fill with hot water. Place one spring roll wrapper into the water and let sit for 1 minute, until soft. Then I like to run mine under cold water after dipping so they dont get sticky. Then place on a towel, place all of your fillings into the center, take the two sides  
and fold in, towards the filling, then starting with the side closest to you, tightly but gently start rolling the spring roll away from you until you reach the end of the wrapper. Then set aside on a plate, and repeat with the rest. It is just like rolling a burrito.
2. When ready to serve, cut each spring roll in half, place on a platter, then set the dipping sauce next to spring rolls..Enjoy!!
Note: Spring Rolls are typically good for several hours on your counter, if their is any leftovers you can store in refrigerator wrapped n plastic wrap!!

Monday, January 27, 2014

No Bake Strawberry Icebox Cake

This no bake Strawberry Ice Box Cake is delicious and can be made any time of the year. I am always making recipes with strawberries now, even in the winter. The stores still carry them and I have been getting some super sweet ones. This one looks great on a platter, its another winner! Some people may not like to bake, then this one is for you..Enjoy!!!


2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped


Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Recipe From:

Mozzarella And Basil Bites

Talk about one of the best things I have ever tried, these are the perfect appetizer. Crisp on the outside and cheesy in the middle. Then use your favorite sauce and serve!!!! Another great one for the game this weekend..A little twist on fried ravioli.. And a great twist I may add..

  • 1 package of fresh mozzarella (cut to make 30 pieces)
  • 1 egg plus 1 tablespoon of water for egg wash
  • 15 fresh basil leaves, plus more for garnish
  • 30 sheets fresh wonton wrappers
  • 1 cup fresh extra virgin olive oil or canola oil (if your olive oil has sat in the pantry for months, use canola oil instead.)
  • 1 cup of your favorite warm tomato sauce, you can make your own or used canned
  • Drain the mozzarella on a a paper towel making sure that they are not moist or dripping with any liquid.
  1. Whisk the egg and water together with a fork.
  2. Wash and dry the basil leaves and then stack 5 together...roll them together into a little parcel, cut them length wise into little strips as shown.
  3. On top of one a wontons, place a piece of mozzarella , cut in half.
  4. Sprinkle a bit of the basil on top.
  5. Brush the outside of the wonton with the egg wash.
  6. Press ends together and tuck the ends underneath. Let rest for about a minute. This is to seal the wontons.
  7. Heat the olive oil in a LARGE pan till it reaches 350 degrees. Do not overheat the oil and do not use more than the recommended amount of oil, you are NOT deep frying.
  8. Place the little wontons  in the pan and cook (do not crowd, about 8 or 10 in the pan are just right. Cook till golden brown on each side, about a minute.
  9. Drain on paper towels.
  10. Sprinkle with grated cheese.
  11. Serve with favorite warm sauce

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Cauliflower Crust Pizza

Who would have thought to make this pizza with a cauliflower crust. Wow, I could not believe that I actually liked it better then pizza dough. It has such a great taste and no flour. It is a guilt free pizza. You can add an toppings you like to this pizza. You have to give this one a try. This is one of my all time favorites now!!!!


1 cup cooked cauliflower, riced
2 cups shredded mozzarella cheese, divided
1 egg, beaten
1 teaspoon dried oregano
1/8 teaspoon died basil
1/2 teaspoon crushed fresh garlic
1/2 teaspoon garlic salt
pizza sauce of your choice
Olive Oil, just for brushing the crust
Choice of toppings, can use fresh spinach, mushrooms, any toppings you like

Directions To Rice The Cauliflower:

1. Take 1 large head of cauliflower and remove stem and leaves, then chop the florets into chunks. Place the chunks into a food processor and pulse until it looks like grain. Do not over pulse because you will puree it. If you do not have a food processor you can use a cheese grater. Place the riced cauliflower into a microwave safe bowl for 8 minutes. You do not need to add water because the cauliflower has enough moisture in it. One large head should make about 3 cups of riced cauliflower. With the extra you can store in the refrigerator up to one week or you can make additional pizzas.

To Make The Crust:

1. Preheat the oven to 450 degrees and spray a cookie sheet with non stick cooking spray
2. In a medium bowl combine 1 cup cauliflower, egg and 1 cup mozzarella and stir until combined
3. Add the oregano, basil, crushed garlic, and garlic salt and stir.
4. Transfer onto the cookie sheet and with your hands shape into about a 9 inch round
5. If you like, brush the top with olive oil, this will help it brown a little bit.
6. Bake in the oven for 15 minutes or until crust is golden brown.
7. Place you sauce, cheese and your toppings and place under broiler on high until cheese is bubbly and browned, about 3-4 minutes.

                           This is what the crust looks like before you place in the oven..

                                          This is what the crust looks like after you bake it..

                        And this is the delicious pizza after it is baked..Yumm..Enjoy!!!!

Recipe Adapted From:

Zucchini Brownies

These brownies were made by my daughter Alexa. She loves and cook healthy. The brownies are made with applesauce, zucchini, and bananas. And are only 120 calories per serving. You are not missing  anything when you bite into these super moist delicious brownies.


1/2 cup applesauce
2 medium bananas, mashed
1 1/2 cups granulated sugar
2 teaspoons vanilla
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups finely shredded zucchini,washed and not peeled
2 cups all purpose flour
1/2 cups chopped walnut pieces ( you can omit if nut allergy)


1. Preheat oven to 350 degrees and grease and flour or spray a 13 x 9 baking pan.
2. In a large bowl combine the applesauce, bananas, and sugar and mix well until combined.
3. Add the vanilla and cocoa powder and mix well again
4. Then add the baking soda, salt, and zucchini and mix until combined.
5. Add the flour and walnuts and mix together until all combined.
6. Add the mixture into the prepared pan and bake for 25 minutes until toothpick comes out clean and springs back when touched. Enjoy!!!

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Sunday, January 26, 2014

Tomato Bacon Cups

This recipe I had found on Taste of Home's website. They are so delicious and are great for any party or for the upcoming football season as your watching the games!!!!



  • In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup.
  • Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.
Originally published as Tomato Bacon Cups in Simple & Delicious May/June 2006, p30

Vegetable Pancakes With Basil and Chive Sauce

These healthy pancakes are perfect for an appetizer or side dish for dinner. These pancakes pack a bunch of flavor and the sauce just makes these even better. This is a great way to get some vegetables into your kids, they will love the flavor. Enjoy!!!!

Ingredients For Pancakes:

2 Zucchini, grated, not peeled
2 Carrots, peeled and grated
1 1/8 teaspoons salt
1/4 cup all purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon pepper
2 large egg whites
Olive Oil

For The Basil and Chive Sauce:

3/4 cup sour cream
1/4 cup chopped fresh basil
2 Tablespoons fresh chives, chopped finely
salt and pepper to taste


1. Starting with the basil and chive sauce, combine all ingredients into a small bowl and mix until combined, then store in refrigerator until ready to use..

For the Pancakes:

1. Shred the zucchini and the carrots, place in a colander. Toss with a little salt and let stand for 20 minutes.
2. Using a paper towel, take out handfuls of the zucchini and carrots and squeeze out all of the liquid until all of the liquid is removed.
3. Take out a large bowl and place the zucchini, carrots, flour, sugar and pepper, then mix until all combined.
4. Using a stand mixer beat the egg whites with salt until forms stiff peaks. Then fold the egg mixture into the vegetable mixture.
5. Preheat a cast iron pan with 3 Tablespoons of oil. ( If you don't have a cast iron you can use a non stick pan).
6. Working in batches scoop 1/4 cup mixture place into the pan and flatten with a spoon. On medium heat cook 2-3 minutes on each side, or until golden brown. Remove from pan, place on a paper towel lined plate to drain excess oil. Sprinkle with a little salt if desired
7. Serve with a dollop of basil, chive cream sauce.


Banana Split Bites

This little Banana Split Bites are so easy to make and so good. A perfect little dessert for after dinner. A banana split can be a lot of calories, but this little bite is the perfect amount for your sweet tooth..


4 large firm, ripe bananas
4 ounces chopped semi sweet chocolate pieces
1 cup vanilla ice cream ( or your favorite flavor)
1 cup heavy whipping cream
1 Tablespoon granulated sugar
sprinkles for decoration
cherries for the top, you can use fresh or maraschino cherries


1. Cut the bananas into 3 segments, about 2 1/2 inch pieces, trim of ends, leaving the skins on
2. Hollow out about 1 inch circle into the banana, add a little scoop of the ice cream to fill the hole, do this with all the pieces, after each one is done place in the freezer on a parchment lined small cookie sheet. Freeze for 30 minutes
3. Either in your microwave or double boiler melt the chocolate until smooth.
4. Whip the cream until soft peaks form, add the sugar and whip again until stiff peaks form
5. Set out your sprinkles
6. Remove the bananas from the freezer, remove the skins one at a time, dip the bottom of the banana into the chocolate, then roll in sprinkles, and place back in the freezer for about 5 minutes until chocolate is set. Repeat with all of the bananas
7. When ready to serve pipe on the whipped cream, top with cherry and serve immediately. Enjoy!!!

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