Friday, February 28, 2014

Sweet And Sour Pork

This delicious recipe uses a lean pork loin, in combination with an amazing sweet and sour sauce
glaze, then mix in nice crisp vegetables, on warm rice.  Quick and easy dish for during the week..Enjoy!!!


1 pound pork loin, cubed
2 Tablespoon soy sauce
½ cup cornstarch
½ cup flour
1 egg, beaten in ½ cup water
½  cup vegetable oil  

Sweet and Sour Sauce

8 Tablespoons brown sugar
5 Tablespoons tomato ketchup
⅔ cup rice vinegar or white vinegar
1 teaspoon soy sauce
Make a slurry consisting of 4 teaspoons of cornstarch, and 10 teaspoons of water, using a whisk
½  cup additional water when you add the vegetables

1 medium sized white onion, chopped
1 small red bell pepper, cubed
1 small green bell pepper, cubed
1 fresh chopped green onion for garnish


  1.  Place the pork loin in a bowl then combine the soy sauce, and pinch of salt. In a small, separate bowl, whisk the egg and vegetable oil until combined.
  2.  In a medium sized bowl, combine the flour and cornstarch very well.
  3.  Place pork pieces to the bowl of egg mixture and coat well, then place your egg covered pork pieces into the flour and cornstarch and coat each piece very well.
  4.  Bring oil to 375 degrees and deep fry in a pot.
  5.  Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
  6. Sweet and Sour Sauce and Vegetables:
  7.  Combine the sugar, ketchup, vinegar, and soy sauce in a bowl. Mix the combined ingredients using a whisk, then pour into a saucepan and heat on the stovetop. Stir occasionally and bring to a boil. Pour in the cornstarch mixture and continue whisking until the texture becomes thickened.
  8. Pour the prepared sweet and sour sauce into a sauté pan, add ½ cup of additional water then let mixture come to a boil. Then add the white onions, cook for 3 minutes, then add the green and red peppers and simmer another 4 minutes. Add the pork loin and lightly stir to combine. Simmer for an additional 5 minutes and serve with warm rice and garnish with green scallion.

recipe From:

Chocolate Covered Banana Bread Truffles

Well this recipe us one of the best I have tried yet. Do you love moist banana bread, walnuts, and chocolate well this perfect. And a beautiful way to serve banana bread, in truffles? Awesome idea. You are going to love this recipe.


14 ounce box quick banana bread mix
1 stick butter, softened
3 Tablespoons milk
1 teaspoon vanilla extract
10 ounce bag good quality bittersweet chocolate morsels or chips
1/4 cup finely chopped walnuts


1. In a large mixing bowl combine quick banana bread mix, butter and milk and vanilla, beat until well blended and you can form into a ball of dough, about 3 minutes.
2. Form tablespoon size balls with mixture and place a toothpick in center on a parchment lined cookie sheet, easy way to also do is place toothpick through truffles and place stick toothpick in styrofoam to stand up straight.
3. Place truffles in the refrigerator for 30 minutes to set.
4. Using a double boiler, or in the microwave melt chips in 30 second intervals until completely melted.
5. Dip truffles in melted chocolate, allowing the excess to drip off, place back on parchment lined cookie sheet or on the styrofoam.
6. Before chocolate hardens, sprinkle with walnuts, then place to set in the refrigerator for about 30 minutes
7. Carefully remove toothpick from truffles, then dab a little chocolate to cover the small back on parchment to set completely. Then you will enjoy these!!!


Chocolate Eclair Cake

This creamy filled, flaky crust Chocolate Eclair Cake is delicious, then topped off with whipped topping and drizzled chocolate sauce..Simple to make, few ingredients. Perfect for a dessert at home or for any parties. You will want to make this one, huge hit in my home!!!


1/2 cup butter
1 cup water
1 cup flour
4 large eggs
1 ( 8 ounce) softened cream cheese
1 ( 5.1ounce) large package instant vanilla pudding
3 cups milk
1 ( 8 ounce) container whipped topping


1. Preheat oven to 400 degrees, take out 13x9 inch glass pan, LIGHTLY GREASED.
2. For The Eclair Crust: In a saucepan combine the butter and water, bring to a boil, remove from heat, whisk in flour, whisk in the eggs, 1 at a time making sure you whisk completely before you add another egg. Stir mixture, place in the pan evenly covering the bottom and the sides, if you over grease the pan the mixture will not stick. Bake in the oven for 25-30 minutes. Until a light-golden brown color. Do not over cook crust. So maybe check after 20 minutes, everyones oven cooks different. Remove from oven set on counter and do not touch.
3. For The Filling: In a bowl beat the cream cheese until whipped. In a separate bowl make the vanilla pudding using the milk, according to package instructions. Then set aside. Slowly beat the pudding mixture into the cream cheese, then beat until their are no more lumps. Let cool in refrigerator. After crust and filling are completely cooled spread the filling into the crust, spread evenly, then top the layer with the whipped topping, spread evenly, then drizzle with chocolate syrup and enjoy!!!!

Sweet Potato Savory Pancakes

What a perfect healthy side dish for any meal. With the potato nice and crisp on the outside and warm flavors inside, so good. Dip in sour cream with chives, Yumm!!

2 sweet potatoes, grated
2 regular potatoes, grated
2 carrots, grated
1 tablespoon onion, chopped
1 clove garlic, minced
1/4 cup parsley, chopped
4 eggs, beaten
1/3 cup flour
Salt, pepper, dash nutmeg and dash cinnamon to taste
Butter For Frying, Or can use Olive Oil
Sour cream or yogurt
Chives, chopped


  1. Put the grated potatoes, sweet and ordinary, in a colander over a bowl.
  2. Sprinkle with salt and let stand for 15 minutes.
  3. Rinse and squeeze the potatoes to remove all the liquid.
  4. Mix the potatoes with the carrots, onion, garlic, parsley, eggs, flour, lemon juice and seasonings.
  5. Thin the mixture with milk, if necessary.
  6. Drop large tablespoons of the batter into a frying pan, and fry the pancakes in melted butter until brown and crisp.
  7. Serve with a dollop of sour cream or yogurt and a sprinkle of chopped fresh chives.

Recipe From:
slightly adapted 

Thursday, February 27, 2014

Mexican Lasagna

This lasagna is packed full of flavor in every bite. It is also loaded with fiber with all of the beans, this dish can also be made vegetarian, just omit the meat, very simple. This will be a favorite, we all love it..Enjoy!!!!


1 pound ground beef, cooked in sauté pan until no longer pink, drained and set aside
1 ( 15 ounce) can black beans, drained and rinsed
2 cups fresh or frozen corn kernels, if frozen thaw them
4-5 scallions, chopped finely
1/2 cup chopped fresh cilantro, plus little more if you want to garnish
1 teaspoon dried oregano
1 teaspoon dried garlic powder
1/2 teaspoon salt
Pinch of black pepper
Dash Cayenne pepper
1/4 teaspoon chili powder
1/2 teaspoon cumin powder
2 ( 28 ounce) cans crushed tomatoes ( fire roasted if you can find, but not needed)
9 lasagna noodles
2 cups mexican blend cheese,grated
2 cups sharp cheddar, grated


1. Preheat oven to 350 degrees
2. In a large stock pot boil the lasagna noodles according to package directions, reduce the amount of time 2 minutes because it will cook more in the oven. Drain, rinse with cold water, place noodles on a cookie sheet in a single layer.
3. In a medium bowl combine black beans, corn, scallions, cilantro, garlic powder, oregano, salt, pepper, cayenne pepper, chili powder,and cumin mix well and set aside.
4. Combine the mexican blend cheese with the sharp cheddar cheese and set aside.
5. In a pot add the crushed tomatoes on medium heat, add the bean and corn mixture, and the ground beef and simmer for 10 minutes.
6. In a 13x9 in pan layer the bottom with the sauce mixture, then 3 noodles, then cheese mixture, the sauce, 3 more noodles, cheese mixture, 3 more noodles, sauce mixture, then top it off with the rest of the cheese.
7. Bake covered with foil for 35 minutes, take out of oven, remove foil bake for another 15 minutes until cheese is hot, bubbly and golden to medium brown. Let set for 15 minutes then cut and serve.

Frozen Vanilla Greek Yogurt Covered Strawberries

These healthy strawberries are covered in vanilla Greek yogurt, then frozen, you wont believe how good these are, then when your craving a sweet treat, take one or many more and Enjoy!! So easy to make and only 2 ingredients..


Fresh Ripe Strawberries
Large Container Vanilla Greek Yogurt
( The amount of strawberries and yogurt depends on how many you want to make, but make a lot because they will be eaten very quickly)


1. Remove stems from strawberries, slice strawberries in half
2. Place the yogurt into a small, deep dish. Dip the strawberries, making sure the entire strawberry has a good, entire, evenly coated amount.
3. Place parchment paper into a plastic container, line strawberries in the container and freeze.
4. Thats it..Enjoy!!!!!

Pierogi Casserole

This looks like a lasagna, but tastes just like a real pierogi. The creamy mashed potato and cheese filling is so good. So simple to make.


9 lasagna noodles, uncooked
4 cups homemade mashed potatoes, your own favorite recipe
3 large onions
4 Tablespoons butter
1 pound bacon, cooked in sauté pan, drain on paper towel, then dice into small pieces
2 cups Cheddar cheese
Scallions for garnish if desired


1. In a large stockpot fill with water and bring to boil, place lasagna noodles in water, boil according to directions on package, but take out 2 minutes before because your cooking again in oven. When noodles are done, rinse with cold water and place flat on a cookie sheet to prevent from not sticking.
2. In a large sauté pan, melt butter, on low-medium heat caramelize the onions for about 30 minutes. Then set aside
3.Preheat oven to 375 degrees.
4. In a large bowl, combine mashed potatoes, onions, half the bacon, and 1 cup of cheddar.
4. Spray the bottom of a 13x9 dish with cooking spray, place 3 noodles on the bottom, evenly spread 1/3 of the potato mixture on noodles, then repeat twice, the top layer will be the noodles, save 1 cup mashed potatoes mixture for the top of the noodles, then top with the remaining 1 cup cheddar and bacon. Bake for 30 minutes covered,  or until heated through. Then remove from oven, take foil off, place back in oven for 5-10 minutes until cheese is golden brown. Let stand for 10-15 minutes before serving.


Chocolate Devils

Well, I watch Pioneer Woman all of the time, she made these, I couldn't stop thinking about them, so I had to make them. These are by far my favorite now. Yu have to try these, the cake super moist, the frosting  die for, then topped with ganache and can add 1-4 cherries on top, what ever you want. But you do have to make these

Recipe courtesy Ree Drummond

Chocolate Devils
Total Time:
2 hr 20 min
50 min
1 hr
30 min
Yield:10 cakes

The Best Chocolate Sheet Cake:
Baking spray, for spraying parchment
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
2 sticks (1 cup) butter
4 heaping tablespoons cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs, beaten
White Frosting:
5 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla
2 sticks (1 cup) butter
1 cup granulated sugar (not powdered sugar!)
3 cups heavy cream
2 teaspoons vanilla
24 ounces semisweet chocolate, broken into pieces
1 jar maraschino cherries

Special equipment: a 2 1/2-inch biscuit cutter and a frosting (piping) bag and tip

For the best chocolate sheet cake: Preheat the oven to 350 degrees F. Use an 18-by-13-inch sheet ref="" class="crosslink" debug="191 199">cake pan. Cut parchment paper to fit the pan and spray each side with baking spray.

In a mixing bowl, combine the flour, granulated sugar and salt. In a saucepan, melt the butter. Add the cocoa to the butter and stir together. Add 1 cup boiling water to the pan and then allow the mixture to boil for 30 seconds. Pour over the flour mixture, and stir lightly to cool.

Pour the buttermilk into a bowl and add the baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/flour mixture. Pour into the prepared cake pan and bake for 20 minutes. Let the cake cool completely.

Cut the cooled cake into circles with a 2 1/2-inch biscuit cutter, and then lay the circles on another sheet pan with a wire rack; set this pan in the fridge to make sure there is no warmth to the cake at all. (The frosting is so light and fluffy, the coolness will help keep it all together.)

For the white frosting: In a small saucepan, whisk the flour into the milk and heat, stirring constantly, until it thickens. You want it to be very thick--thicker than cake mix, more like a brownie mix. Remove from the heat and let cool to room temperature. If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools. It must be completely cool before you use it in the next step. Stir in the vanilla.

While the mixture is cooling, cream the butter and granulated sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

For the ganache: Heat the cream until very hot. Add the vanilla, and then pour over the chocolate pieces. Stir to completely melt.

To assemble: Place the white frosting into a frosting bag. Squeeze the frosting onto one circle of cake. Press a second circle on top. Using a ladle, pour ganache over the cake, allowing the chocolate to run over the sides. Place 3 cherries on the center. Repeat the process with each cake. Chill the cakes until ready to serve!

© 2014 Television Food Network, G.P. All Rights Reserved.

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Shrimp Tacos

A delicious marinated shrimp taco then topped with veggies, and a little warm hint of cumin and a little heat from a jalapeño. Then lots of delicious toppings..

1 lb shrimp, peeled and deveined
1 lime, juice of
4 garlic cloves, minced
1 Tomato, diced
1 -2 Avocado, diced
1 -2 jalapeno, minced
1/4 head cabbage, julienned
1/2 cup mayonnaise
2 chipotle chiles in adobo, diced
1/2 teaspoon cumin
1/2 lime, juice of
8 corn tortillas


  • Marinate shrimp with garlic and juice of 1 lime for 15-20 minutes
  • Combine mayonnaise, chipotles, cumin and juice of 1/2 lime and set aside
  • Grill shrimp for 2-3 minutes
  • On warmed tortilla, layer shrimp, cabbage, mayonnaise mixture, tomato, avocado, and jalapeno
  • Top with salsa if desired


Wednesday, February 26, 2014

Glazed Chicken Wings

Yummy alternative to hot wings, sweet, and salty. They get nice and brown and caramelized in the oven. Best part about these, everyone has these basic ingredients..Enjoy!!!!


1 pinch ground black pepper
1 pinch salt
1 garlic clove, minced, to taste
1 cup honey
2 tablespoons ketchup
1/2 cup soy sauce
2 tablespoons olive oil
3 lbs chicken wings


  1. Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.
  2. Let sit in fridge for an hour, or overnight if possible.
  3. Baked wings in a large casserole dish in oven at 375F until glaze is caramelized.


Mandarin Roasted Broccoli Salad

I came across this salad on the internet, tried it and it was unbelievable. Delicious as a meal in itself, but also perfect with a sandwich!!!Gotta try!!


1 teaspoon cornstarch
1 teaspoon Dry Mustard
1/4 cup white wine vinegar
3 Tablespoons water
1/2 cup mayonnaise

6 cups broccoli florets, cut slightly smaller than bite size
2 cups (approximately 5 oz) sliced fresh mushrooms, sliced thin and then cut in half, about 10-12 pieces per small button mushroom
1/2 cup raisins
10 slices bacon, cooked and chopped small (I cook the bacon in the oven at the same time as the broccoli)
4 mandarin oranges, peeled and separated
1/2 small red onion, very thinly sliced

Preheat the oven to 425 degrees. If you are cooking the bacon in the oven with the broccoli, now is the time to start it. You can spread it out on a large baking tray covered in foil and place it in the cold oven as you preheat it. 18-22 minutes later it should be done. Keep a close eye on the bacon towards the end of the cooking time.

In a large bowl, drizzle olive oil lightly over the broccoli. Toss with your hands to coat. Spread out the broccoli in a single layer across a lightly greased or silpat lined baking sheet. Sprinkle with kosher salt. Roast in the oven for 10-12 minutes, or until barely beginning to brown on the edges. The broccoli should be a bright green with a bit of crunch remaining. Let the broccoli cool completely before combining with the other salad ingredients.

Make the dressing next, it will need to cool before tossing with the rest of the salad. In a small saucepan over medium heat, whisk eggs, sugar, arrowroot and mustard. Add the vinegar and water and whisk again. Cook until slightly thickened, stirring almost constantly. Remove from the heat and add the mayonnaise. Cool.

In a large bowl, combine the cooled salad ingredients and then toss with the cooled dressing. This is delicious immediately, however it is even better after 3 or more hours rest in the refrigerator. Enjoy!

Recipe From:

Chocolate Chip Ice Cream Sandwich

These yummy ice cream sandwiches have a homemade chocolate chip cookie, filled with creamy vanilla ice cream, then rolled in mini chocolate chips..Just perfect!!!


The Chocolate Chip Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Chocolate Chip Ice Cream Sandwich
Chocolate chip cookies
Vanilla ice cream
Mini-chocolate chips


Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended.
Stir in the chocolate chips by hand using a wooden spoon.
Put the dough in the freezer for at least 30 minutes.
Preheat the oven to 325 degrees F (165 degrees C).
Grease cookie sheets or line with parchment paper.
Drop cookie dough onto the prepared cookie sheets.
Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Yield:  ~36 cookies
Assembling the Chocolate Chip Ice Cream SandwichSoften ice cream on the counter for 10 minutes prior to making sandwiches.
Place a scoop of ice cream on the backside of 1 cookie.
Sandwich with another cookie and carefully press together until ice cream reaches the edge of the cookies.
Roll edges in mini-chocolate chips.
Freeze for at least 10 minutes before eating.


Sweet And Sour Chicken Kabobs

These yummy kabobs, have a delicious marinate, then some yummy veggies. Perfect for any day of the year. 


1 lb boneless skinless chicken breast ( cut into bite size pieces) 
2 medium zucchini ( cut into chunks)
2 cups pineapple chunks
2 red onions ( cut into chunks)
2 red bell peppers ( cut into chunks)
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon maple syrup
1 tablespoon your favorite hot sauce
1 dash salt and pepper


  1. Heat grill or grill pan on medium heat, assemble chicken, zucchini, pineapple, onion and pepper chunks onto skewers and season with salt and pepper.
  2. In a bowl mix ketchup, maple syrup, worcestershire sauce, and hot sauce, keep half of the sauce for later and brush the rest onto skewers.
  3. Grill each side about four min or until chunks are lightly charred and chicken is cooked through, then brush rest of sauce onto skewers and enjoy.


Perfect Pound Cake

We all have a pound cake recipe, maybe several, I even have tried many, many recipes. Until last year  when I came across Paula Deen's recipe. This is by far, the best pound cake ever. So moist on the inside with a little crisp on the outside, perfect alone or you can put whipped cream and berries on top, either way, this will be your favorite after you make this. Guaranteed!!!!


1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean. I checked my cake after 1 hour, then every 5 minutes after. Mine took about 1 hour 10 minutes. Just check after 1 hour with toothpick that comes out clean..

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Chocolate Pound Cake With Cream Cheese Ribbon

This Chocolate Pound Cake is super moist inside, with a swirl of cream cheese, then topped off with chocolate chips...Cant get any better!!!Enjoy..

Cream Cheese Ribbon Batter:

3 oz reduced-fat cream cheese, softened
1 Tbsp plain fat-free yogurt
1 Tbsp sugar
1/4 tsp vanilla extract

Cake Batter:

1 1/4 cups flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tsp vanilla extract
1/4 cup plain fat-free yogurt
3/4 cup low-fat buttermilk
2 Tbsp mini semisweet chocolate chips


Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray. Combine cream cheese, yogurt, sugar, and vanilla in a food processor and process until smooth.

Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.

Pour half the batter into prepared pan; dollop with cream cheese mixture and swirl layers together with a knife or wooden skewer. Top with remaining batter and smooth with an offset spatula; sprinkle with chocolate chips. Bake for 55 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack. Store leftovers in an airtight container in the refrigerator up to 3 days.

Recipe From: Thats Super Yummy

Tuesday, February 25, 2014

Ranch Crackers With Red Pepper Flakes

Ranch Crackers With Red Peppers. Oh these are so good and so simple to make. Perfect snack, even if you donot like red pepper flakes you can omit them, but it gives these crackers a great hint of heat. They are perfect to snack at night, send some to friends, bring some to work, or eat them all yourself !!!!!


1 1/4 cups canola or vegetable oil
1 package ranch dressing mix
2-3 tablespoons red pepper flakes
4 sleeves saltine crackers

Preheat oven to 250 degrees
1. In a large bowl add the crackers. 
2. In a medium sized bowl add the oil, red pepper flakes, and ranch dressing package together and whisk until all combined.
3. Pour the mixture over the crackers, using a spatula make sure to get all he mix out of the bowl.
4. Using a spatula, toss the coating over the crackers, coating completely, let stand for 10 minutes so all the crackers can absorb the mixture.
5. Using large cookie sheets, place the crackers evenly, side by side, on the cookie sheet, the remaining mixture left in the bowl, scrape out and pour all over the crackers, you do not want to waste all that yummy seasoning.
6. Bake for 15-20 minutes, turning over halfway through.
7. Take out of oven, let them cool and store in a plastic storage bag. Yummy snacks for few nights, if they last that long.


Ciabatta Stuffed With Mushrooms And Cheese

This Ciabatta Stuffed bread can be a meal in itself, or a great appetizer for parties. With the filling being so good, and the crispy bread. 


2 Ciabatta rolls, halved
3 Tablespoons Olive Oil, plus little more for brushing rolls
2 Tablespoons butter
8 ounces Fontina Or Mozzarella cheese, cut into 8 slices
flat parsley to garnish
1 cup Chanterelle Mushrooms, White, Or any mushroom you desire
1 clove garlic, minced
1/2 teaspoon chopped fresh thyme

salt and pepper to taste

  1. Begin by preparing the mushrooms.
  2. Cut the mushrooms into 1-2 inch pieces.
  3. Heat a frying pan with the 3 Tablespoons olive oil and the butter combined.
  4. Mushrooms tend to absorb oil, so if the pan looks dry once adding the mushrooms, add a little more olive oil.
  5. Sear the mushrooms on one side over medium heat until browned, then toss the mushrooms in the pan and cook the other side, continue cooking until the edges appear crispy and firm in texture.
  6. Add the minced garlic and fresh thyme and cook for a few minutes being careful not to burn the garlic. You just want the garlic to cook until it is softened. Add a little salt and pepper to taste. Set aside.
  7. Preheat oven to 350 degrees 
  8. Use a baking pan or sheet large enough to hold the halved Ciabatta Rolls
  9. Pull out some of the center of each halved roll to create a pocket.
  10. Brush the outside of each piece with the olive oil.
  11. Distribute the cheese and mushrooms evenly over the pieces. Sprinkle with seasonings.
  12. Bake for 10-15 minutes until cheese is bubbly and browned and the buns are toasty. Garnish with the flat leaf parsley, serve warm.

Recipe Adapted

Stuffed Fluffy Sweet Potatoes

I love sweet poatoes more than any other potatoe, they are rich in fiber, much healthier than a white potato. These are whipped to perfection, fluffy and topped off with bacon..Yummy!!!!


4 medium sweet potatoes
1/4 cup milk or 1/4 cup half-and-half
1/4 cup butter
2 tablespoons brown sugar, packed
4-6 slices of bacon for the bacon bits
* Optional: A sprig of fresh parsley chopped for garnish


1. Chops the bacon into small pieces and fry until nice and crispy, drain and set asid
2  Preheat oven to 400degrees F.   Pierce sweet potatoes with fork and place on baking sheet.
3  Bake 50 minutes or until tender.
4  Reduce oven temperature to 350*.
5  Cut lengthwise slice off top of each potato.
6  Scoop out centers, leaving 1/8 inch thick shell.
7  In medium bowl, mash potato pulp.
8  Add milk, butter and brown sugar and bacon bits, beat til fluffy.
9  Spoon mixture back into shells.
10  Place shells in large shallow baking pan.
11  Bake at 350* for 10 minutes or until heated through. Garnish with chopped parsley.


Oreo Ultimate Turtle Cheesecake

The ultimate creamy, delicious cheesecake for all of you cheesecake lovers, this is for you. Oreo crust, creamy caramel filling then topped off with chocolate,pecans and caramel. This one you will want to make!!!

24 oreo cookies, finely crushed
6 tablespoons butter
1 package (14oz) caramels
1/2 cup milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 tablespoon vanilla extract
3 eggs
2 ounces semi-sweet baking chocolate


  1. Heat oven to 325 degrees F.
  2. Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  3. Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.
  4. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
  5. Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  6. Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake.
  7. HINT * Be sure to put a cookie sheet under the springform pan to catch any caramel from dripping out of the pan onto the oven.


Honey Dijon Potatoes

Potatoes with a easy creamy sauce that is a perfect side dish for any meal!!!
8 Medium to small sized Yukon gold potatoes - peeled & washed to remove some of the starch - dry the potatoes
1/4 cup dijon mustard
1/4 cup olive oil
2 teaspoons honey
2 garlic cloves, minced very fine
salt and pepper to taste
Sprig of fresh parsley


1  Set oven to 375 degrees.
2  Mix together mustard, honey, oil, minced garlic and salt and pepper.
3  Put your peeled, washed, dried potatoes into a bowl and pour the sauce over. Coat each potatoes well.
*Note: At this point, depending on the size of potatoes you chose, you may feel you want extra sauce.  If so whip up a 2nd batch and add it to the potatoes.
The size and amount of potatoes will determine the amount of sauce you want to cook them in.
4  Place in a greased baking pan. and sprinkle with parsley.
5  Bake for 35-40 minutes or until potatoes are tender and crispy on the outside.


Mini Banana Cream Pies

These perfect mini banana cream pies are so delicious, and with only 4 ingredients, you will be amazed how good these are, perfect for a dessert during the week or a special occasion were you can make many, because they are so quick and easy. Step by Step Instructions Below:

  • 1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies
  • 1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
  • 1 banana
  • whipped cream for topping
  1. Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin. Divide sugar cookie dough into 24 even pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
  2. Bake dough until golden brown and set, about 15-18 minutes. Remove from oven and use the bottom of a shot glass to make depressions in each cup, if necessary; cool 10 minutes. Using a butter knife, carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely.
  3. Spoon a generous teaspoon of chilled pudding into the center of each cookie cup. Slice banana into 24 slices and place on top of pudding. Top with a dollop of whipped cream. Serve, Enjoy!!

Monday, February 24, 2014

Baked Parmesan Potatoes

These potatoes are the most delicious potatoes you will ever eat. Once I made these for the first time you cannot stop eating them. Not many ingredients, this recipe can be altered with your favorite spices, I will tell you which our favorites spices are. You have to make these!!!!


8 small potatoes ( around the same size) cut in half, skin on, ( i have used red and white potatoes)
1 1/2 sticks of butter
1-2 cups parmesan cheese ( i like cheese so i use about 1 1/2-2 cups)
garlic powder
salt and pepper
Now you can add some of your favorite spices, I use basil, parsley, and oregano (about 1 teaspoon of each)
If desired sour cream with salt and pepper added for dipping the potatoes. But i never did because it is good enough as it is..Believe Me!!!!


1. Preheat oven to 400 degrees. Take a 13x9 baking dish and place the butter into the dish, place in the oven for about 5 minutes until all the butter is melted. Sprinkle the parmesan cheese evenly over the butter. Then sprinkle the garlic powder, salt and pepper, basil, parsley and oregano evenly over the cheese. Then place the potatoes in a single layer, SKIN SIDE UP, and bake for 45-50 minutes until potatoes are tender and bottom are nice and golden brown. I like mine a little more brown, then the cheese gets all crispy..Nothing better than crispy cheese..

Slightly adapted

Chocolate Eclair Cake

This delicious super easy Chocolate Eclair Cake is so good, only 5 ingredients, vanilla and chocolate pudding, whipped topping and graham crackers pure heaven!!!!

1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting


1. Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.
2. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.


Frozen Coffee Ice Cubes

Well this is a great idea and can be used in so many ways. So simple to make. You can use these ice cubes in a glass of Bailey's, Almond Milk, Soy Milk, Iced Coffee, the options are endless, what ever drink you desire you can add these to.

Ingredients And Directions:

Make a fresh pot of coffee. Let cool completely, place in ice cube trays, place in your freezer, pop them out anytime you want to add to your drink..Thats it..Easy and Enjoy!!!

Eggplant Brushetta

This is a perfect appetizer for any occasion that everyone will love. The soft eggplant, savory sauce and topped with mozzarella cheese. So good..Give this a try..Enjoy!!


8 tablespoons Olive Oil, divided
12 slices of eggplant cut (1/3-1/2 inch) about 4 inches in diameter
Thick slices of crusty artisan bread ( Italian, Ciabatta)
2 cups marinara sauce
2 ounces goat cheese
1/2 cup chopped basil, plus little extra for garnish
2 cups shredded mozzarella cheese 


1. Preheat oven to 400 degrees. Meanwhile in a sauté pan heat 4 Tablespoons over medium-high heat.
Season the eggplant slices with salt and pepper on both sides then place in skillet, in batches reduce heat now to medium-low turning the eggplant after 4 minutes on each side until golden brown and soft, after cooked to paper towel lined plate.
3. Brush both sides of the bread with the remaining olive oil, place the bread in the skillet and brown lightly on both sides, remove from skillet and place on a large cookie sheet
4. Spread a thin layer of marinara sauce on top of each slice of bread, crumble goat cheese and place dollops on the sauce, sprinkle with chopped basil, then lay the eggplant slices over basil, sprinkle the shredded mozzarella over the eggplant and then dollop spoonfuls of the additional marinara sauce. 
5. Bake for about 12-15 minutes until slightly browned and cheese is bubbly. You can slice the bread in half if they are large slices of bread.

slightly adapted