Sunday, November 30, 2014

Apple-Cream Cheese Bundt Cake

I had this recipe in an older Southern Living cookbook… but I sure am glad you brought it to mind just now. I’d had a ton of apples left over from a work event, two weekends in a row. I made the first cake and took it back to work the second weekend… wow! Did it get scarfed up, with many accolades for my baking talents! Made it round two, to the same results and am setting up to make it for Thanksgiving. I find that it’s better if made a day or two ahead and allowed to sit..
and the first time, I didn’t have any 10x sugar on hand, so I made straight-up pralines and poured on top. ;)

Recipe >> Apple-Cream Cheese Bundt Cake @

Friday, November 28, 2014

Pineapple Bars with Coconut Drizzle

I made the first pan of pineapple bars on Wednesday and I had to sample and OMG!!! I had to go back 3 more times. This dis was made for the Thanksgiving dinner, well, I had to make another pan. Just to say this was a hit with family and friends and this will forever be a dessert for holidays dinners..

Recipe >> Pineapple Bars with Coconut Drizzle @

Wednesday, November 26, 2014

Reese’s Nutter Butter Cookie Truffles

I just finished making these.. They are packed full of mini Reese’s peanut butter cups and crushed up Nutter Butter cookies. I plan to take them, along with some pies, to my daughter’s home for Thanksgiving. I had to taste one . . . I have a feeling that they will not last very long! So easy and so good!! A definite keeper!!

Reese’s Nutter Butter Cookie Truffles Recipe

  • 16 ounces Nutter Butter Cookies
  • 8 ounces cream cheese
  • 8 ounces Reese’s Mini Peanut Butter Cups, each one quartered
  • 12 ounces milk chocolate chips
  • 3/4  tablespoon shortening
  • 1 tablespoon sprinkles (optional for top)

Blend the Nutter Butter cookies in a food processor until they are fine crumbs.  Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended.  Remove blade or transfer dough to another bowl.  Gently fold in the quartered Reese’s peanut butter cups.  I used the very small mini Reese’s that come unwrapped.  Roll into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper.  Stick in the freezer for about 30 to 40 minutes.
Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth.
Dip the frozen balls into the melted chocolate.  Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate.  I used a plastic fork with the two middle tines broken out.  Set back onto the cookie sheet covered in waxed paper.  Immediately add the sprinkles before the chocolate sets up.  The chocolate will set up quickly because the balls are so cold from being in the freezer.

Makes about 35 to 40 truffles

Monday, November 17, 2014

Raspberry almond shortbread cookies

I just finished making these and they are SO GOOD!! I had no issues whatsoever-no spreading in the pan, the jam stayed where it was supposed to….the secret to the dough is mix the butter/sugar well, then make sure to add the flour in a little at a time (maybe 2 TBSP) and mix between. I used margarine, and didn’t even put in the fridge at all! Just put them on the pan right after mixing and they came out perfect-just like the photo! The glaze is a must also-it really ‘makes’ the cookie! I used 1″ cookie scoop (like an ice cream scoop, but smaller), then rolled the balls by hand to make smooth, and it made 40 cookies.

Recipe >> Raspberry almond shortbread cookies @

John Legend's Macaroni and Cheese

When musician John Legend visited Martha, he shared this recipe for his favorite Southern comfort food..

John Legend's Macaroni and Cheese

  • 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
  • Coarse salt and freshly ground pepper
  • 3 cups elbow macaroni
  • 2 (12-ounce) cans evaporated milk
  • 1/3 cup skim milk
  • 2 large eggs
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 2 (8-ounce) packages extra-sharp cheddar cheese, grated
  • 1 (8-ounce) package Monterey Jack cheese, grated
  • Paprika, for sprinkling


Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Creamy Sausage and Spinach Pasta Skillet

Creamy Sausage and Spinach Pasta Skillet

  • 6 oz. smoked sausage
  • 1 Tbsp olive oil
  • 1 medium onion
  • 1 (14.5 oz.) can diced tomatoes w/chiles
  • 2 cups chicken broth
  • 8 oz. pasta
  • 3 cups fresh spinach
  • 1 cup (4 oz.) shredded monterrey jack
  • 1 whole green onion

  1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
  2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
  3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
  4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
  5. Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!

Glazed Pineapple Kielbasa Bites

Okay, now that I had sauces that were safe for my son with Asian food allergies, I was FINALLY ready to try this tasty-looking recipe I found from Jam Hands. It looked like the perfect holiday appetizer, and I have been anxious to try it.

This recipe was pretty yummy and a lot of fun to put together. The kielbasa is pre-cooked, so it was just a matter of slicing it, putting the pineapple on top and the toothpick in, then spreading the sauce. Plan a little bit of time to get the sauce all over each of the little bites, but the recipe itself is very straight-forward.

The flavor was good, but different than I was expecting. I think I kind of had “glazed holiday ham” in mind, and it was very different. I love glazed ham, and I actually loved the idea of these too – the kielbasa has a nice amount of spice in it to give it some personality, but not be overwhelming. As far as the glaze goes, when we were trying them, my mother-in-law mentioned that she wished it had a little more of the spice to them. I dipped one of them into the sweet chili sauce and it was phenominal. It just seems to need a little extra kick, and the sweet chili sauce did the trick.

Rating: 4 Stars !! .. I would make these again with some slight changes.

What I Would Change Next Time: I think next time I would make sure that the pineapple was completely drained before putting the bites together – the extra juice from the pineapple seemed to kind of “wash away” the rest of the flavor. Like it was literally running off the bites and pooling at the bottom. I would also add another tablespoon of the sweet chili sauce to give it some more kick. Go bigger or go home, baby!

Recipe >> Glazed Pineapple Kielbasa Bites @

Loaded Baked Potato & Chicken Casserole

Here is one such recipe that is gluten-free, low-fructose and low-FODMAP. The only issues with this recipe may be with the dairy products. Hard cheese, such as cheddar, and heavy cream are very low in lactose and I don't seem to have much issue with them. I'm really not sure if I'm lactose intolerant. I was always a big cottage cheese eater and recently stopped eating it and I feel maybe just a tad better. I'm still not sure if it's enough of a difference to go completely dairy-free, though. I love cheese and I love this casserole. It started out as just a chicken and potato casserole, but then I made some changes to it and I decided that it was so similar to the ingredients in a loaded baked potato, I would just call it that!

Loaded Baked Potato & Chicken Casserole

serves 4

  • 3 - 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups)
  • 1 lb. boneless, skinless chicken breasts, diced
  • 4 slices bacon, cooked crisp, cooled and crumbled
  • 1 1/2 cups shredded cheddar cheese
  • 4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces

  1. Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
  2. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
  3. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour.
  4. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

Sunday, November 16, 2014

Perfect Cheesecake

Just made this last night. I used digestive biscuits for the crust as graham crackers are hard to find in Korea. I also used an 8″ springform pan and simply adjusted the recipe by multiplying the amounts by 0.8. [Though if you want to be extremely exact you should multiply by 0.79 ;)] I halved the sour cream topping recipe as well. Wrapped the pan in three layers of foil – and am really glad I did, because water leaked through the first two layers. All turned out perfectly!

Perfect Cheesecake

Just made this last night. I used digestive biscuits for the crust as graham crackers are hard to find in Korea. I also used an 8″ springform pan and simply adjusted the recipe by multiplying the amounts by 0.8. [Though if you want to be extremely exact you should multiply by 0.79 ;)] I halved the sour cream topping recipe as well. Wrapped the pan in three layers of foil – and am really glad I did, because water leaked through the first two layers. All turned out perfectly!

Perfect Cheesecake

Just made this last night. I used digestive biscuits for the crust as graham crackers are hard to find in Korea. I also used an 8″ springform pan and simply adjusted the recipe by multiplying the amounts by 0.8. [Though if you want to be extremely exact you should multiply by 0.79 ;)] I halved the sour cream topping recipe as well. Wrapped the pan in three layers of foil – and am really glad I did, because water leaked through the first two layers. All turned out perfectly! 

Friday, November 14, 2014

Pretzel Chocolate Chip Cookie Bars

These are gorgeous and awesome!! Pretzels in cookies are so good and I personally LOVE cookie bars!!  I only had a cup of chocolate chips, so I substituted white choc chips for the drizzle on top. Such a delicious recipe!

Recipe >> Pretzel Chocolate Chip Cookie Bars @

Wednesday, November 12, 2014

Chicken Roll Ups

I made these last night and they were delicious! I have a family of 6, so I doubled the recipe. I only made 3 minor additions: I seasoned my chicken while cooking it, added in the green chilis (suggested above) to the chicken as it was cooking, and then topped the final product with a thin layer of shredded cheese (in addition to what was in the mixture) before it went in the oven. I also used the large crescent rolls since it didn't say. They looked small after they were rolled up, but they of course expand. There was plenty for everyone, with leftovers, and even my pickiest child said they were "heaven". They are all asking me to make this again..

Recipe >> Chicken Roll Ups @

Tuesday, November 11, 2014

Cherry Fluff Dessert

This is a sweet, pretty and great dessert. Can be made the night before and let sit in the refrigerator until ready to serve..

Cherry Fluff Dessert

  • 21 ounces cherry pie filling
  • 8 ounces Cool Whip
  • 14 ounces sweetened condensed milk
  • 8 ounces crushed pineapple, drained
  • 1 cup pecans, chopped


Mix all ingredients together and chill at least 2 hours before serving.

Cilantro Pesto Grilled Shrimp

Cilantro Pesto Grilled Shrimp

  •     cilantro pesto ( recipe below )  
  •     about 20, wild medium size shrimp (Peeled & De-veined)
  •     7 x 8′ wooden skewers


Cilantro Pesto Recipe( Makes 2 cups ) :
  •     2 bunches organic cilantro – packed
  •     2 cups organic baby spinach – packed
  •     1 organic lemon – zested
  •     1/2 organic lemon – juiced
  •     2 tablespoons toasted pine nuts – toast in a dry heated saute pan for 3-4 minutes stirring periodically until browned
  •     1/4 cup grated Parmesan cheese
  •     1 1/2 cups organic olive oil
  •     sea salt and fresh ground pepper for taste

    Directions ( Cilantro Pesto ):
    Add all pesto ingredients in a food processor, except for olive oil. Blend and gradually pour in olive oil. Season with about ¼ tsp. sea salt and ¼ tsp. fresh ground pepper. Done.

    Directions ( Shrimp Skewers ):
    Soak the wooden skewers in water for at least 2 hours. This will help prevent them from going up in flames when they hit the grill.

    Toss the shrimp in about half of the cilantro pesto sauce and put aside the other half for later.
    I prefer to marinate the shrimp in the pesto sauce first for at least 2 hours in the fridge, but you do not have to.

    Once marinated, skewer 3 shrimp on each skewer. You can of course use larger metal skewers if you prefer. The skewers are really only for cooking purposes so you don’t end up loosing some shrimp on the grill.

    On a preheated hot grill, sear each skewer for 2 minutes each side until shrimp turn opaque and are firm to the touch.

    Remove shrimp from grill and serve on (or off) skewer with drizzled pesto on top. Perfectly paired with chicken or fish and field greens salad.

    Buckeye Brownie Cookies

    These cookies combine the best of both worlds…brownies and buckeyes! If you love buckeyes, but don’t like taking the time to dip them in chocolate, you’ll love this easy cookie recipe!

    Buckeye Brownie Cookies

    • 1 package(s) traditional fudge brownie mix ( 19.5 ounce or family size )
    • 1/4 cup butter ( melted )
    • 4 ounce cream cheese ( softened, 1/2 block )
    • 1 egg
    • 1 cup Powdered Sugar
    • 1 cup creamy peanut butter
    • 4 ounces chocolate candiquick ( 4 blocks )


    Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a lit tle sticky. Scoop th e dough onto an ungr eased cookie sheet, Read More >> Buckeye Brownie Cookies @ Tastes of Lizzy T

    Monday, November 10, 2014

    Banana Caramel Cream Dessert

    I doubled the filling then added one and a fourth cups or so of Ghirardelli white chocolate chips. I’m trying to make this a banana cream white chocolate pie. Drizzled with caramel. I’m hoping the white chocolate will thicken the filling so it will hold up better in a pie pan. The filling taste amazing! Warm and delicious….waiting is the hardest part!

    Recipe >> Banana Caramel Cream Dessert @

    Strawberry Chocolate Chip Cake

    This is a delicious recipe! However, in the 9″ square pan, there was only enough room for a little more than half of the strawberries and it was done in 30 minutes. I don’t know how those two elements of the recipe ended up so off for me, but it still turned out great tasting and made a lovely presentation!

    Recipe >> Strawberry chocolate chip cake @

    Philly Cheese Steak Sloppy Joes

    What I love about this recipe is that it is so easy to prepare and is great if you are looking for a quick meal. The process to preparing these sloppy joes is easy. Ground beef is cooked in the pan with onion and bell peppers. The mixture then gets flavor from steak sauce, beef broth, salt and pepper. A provolone cheese sauce is prepared by combining butter, flour, milk, and provolone. If you don’t want to prepare the cheese sauce, using provolone cheese slices would be great as well. These Philly cheese steak sloppy joes make a great dinner for any night of the week. Enjoy.

    Philly Cheese Steak Sloppy Joes

    (Makes 4 Servings)

    • 1 tablespoon extra virgin olive oil
    • 1lb ground beef
    • 1 medium onion (chopped)
    • 1 medium green bell pepper (seeded and chopped)
    • ¼ cup steak sauce
    • 1 cup beef broth
    • salt and ground black pepper (to taste)
    • 4 hamburger buns
    • 1 tablespoon butter
    • 1 tablespoon flour
    • 1 cup milk
    • 1 cup provolone cheese (shredded)


    Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook while breaking the ground beef up into chunks with a spatula or spoon until browned. Add the green bell pepper and onion and cook for 3-4 minutes, until the onions start to become tender. Drain an excess liquid. Stir in steak sauce and beef broth, season with salt and pepper. Bring to a boil and cook until the mixture is thickened and bubbly.

    While the meat is cooking, split the hamburger buns and butter each of the cut sides. Heat a large skillet to medium heat. Place split hamburger buns cut side down into the skillet and cook until lightly browned on the bottom. Remove from the pan and set aside.

    Melt butter in a medium skillet over medium-high heat. Stir in flour and cook for 1 minute. Whisk in milk and cook until the mixture is thickened and bubbly. Remove from heat and stir in the cheese until it is melted and incorporated into the sauce.

    To assemble sloppy joes- pile the meat mixture onto the top of the bottom half of each bun, top with the provolone cheese sauce, and place the top half of the hamburger bun onto the sandwich.

    Mini Apple Pie Cookies

    Just made these… YUM! Things I learned: Easiest way to cut up the apples in the pie filling is to leave them all in the can and take a knife and slice back and forth in the can. Also, messy is fine. Yes, a bunch of filling ran out, but that’s ok. More yummy stuff to nibble at. I used a heart shaped cookie cutter for some and they were super cute..

    Recipe >> Mini Apple Pie Cookies @

    Island Pork Tenderloin

    I often find myself struggling to find new ways to prepare chicken and pork.  I get soooo bored with the usual options and so I will search and search to try and find something that sounds interesting.  Some are hits with my family, but I have to admit most are just OK, especially when it comes to chicken. 

    One day I was going through a stack of recipes I'd pulled from various cooking magazines over the years and came across this one for Island Pork Tenderloin from Gourmet magazine.  The combination of ingredients sounded intriguing, and I knew I had a pork tenderloin in my freezer that needed to be used up, so I made up my mind to try it.  It seemed to me that Gourmet magazine is a pretty trustworthy source so I was excited to see if we would all like it.

    Can I just tell you that I LOVE THIS DISH!  This pork blew my mind - it is so full of flavor.  I can't get over how the strange combination of ingredients come together to make the most delicious pork ever!  This is what you want to make when you have company (as long as your guests don't mind a things being a little spicy) - this pork will wow your guests!

    Island Pork Tenderloin

    For spice rub:
    • 2 tsp salt
    • ½ tsp pepper
    • 1 tsp cumin
    • 1 tsp chili powder
    • 1 tsp cinnamon
    • 2 pork tenderloins (2 ¼ - 2 ½ lbs total) trimmed
    • 2 tbsp olive oil

    For Glaze:
    • ¾ cup packed dark brown sugar
    • 2 tbsp finely chopped garlic
    • 1 tbsp Tabasco

    Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.

    Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes. 

    Cinnamon Roll Cheesecake

    I made this last week and posted a picture of it to Facebook. What a reaction from everyone! You would think that all of my friends were starving!

    Anyway, I did like it, but I thought it was just a bit too sweet, and a bit too cinnamon-y. Next time, I will reduce the amount of cinnamon in each element (the crust, cheesecake batter, and filling) and maybe use a bit less of the cinnamon filling. I normally love cinnamon, but it was a bit too overpowering in this recipe for me.

    But it didn’t stop us from gobbling the whole thing up!

    Recipe >> Cinnamon Roll Cheesecake @

    Delicious Raspberry Oatmeal Cookie Bars

    These were delicious! My only mistake was not leaving enough room between the raspberry jam and the pan, and so my raspberry leaked to the sides and was a little bit burnt. It still tasted great though!

    Delicious Raspberry Oatmeal Cookie Bars 

    • 1/2 cup packed light brown sugar
    • 1 cup all-purpose flour
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1 cup rolled oats
    • 1/2 cup butter, softened
    • 3/4 cup seedless raspberry jam

    1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
    2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
    3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

    Friday, November 7, 2014

    Cinnamon Crumb Banana Bread

    Made this today and it turned out great! The topping had a nice crumbly/slightly crunchy texture to it and the bread was moist. I substituted the buttermilk with “sour milk” (1/2 cup skim milk + 1/2 Tbsp. white vinegar) because I didn’t have any, and the only change I had to make was increasing the cook time by about 10 minutes.

    I would recommend this to everyone instead of regular Banana Bread. Just Delicious !!

    Recipe >> Cinnamon Crumb Banana Bread @

    Wednesday, November 5, 2014

    Cannoli Poke Cake

    You are going to love this cake! A vanilla cake, soaked with sweetened condensed milk, covered in sweet cannoli filling. Ah-mazing! The thing about this cake that really appealed to me was that it’s not at all a typical cake.  The frosting is sweet, but it’s not “buttercream-sweet.”  It’s creamy, it’s rich, and when you get a little burst of chocolate, it’s like a little bonus – an extra bit of flavor – and it’s ALL good.

    Recipe >> Cannoli Poke Cake @

    Tuesday, November 4, 2014

    Coconut Cream Poke Cake

    I just made this for my husband’s birthday cake. We all loved it (seven of us were at his party). I traded the cool whip for an altered WilliamsSonoma recipe for Seven Minute Frosting ( ). And I altered the cake as well:
    For the Coconut Cream Poke Cake I used Duncan Hines white cake mix, 2 backyard jumbo eggs, 3 TBS sour cream, 3 TBS oil, 1 c water. Mixed, baked, & cooled.
    POKED & Cream of Coconut (Roland brand) heated a little and poured on.
    7minute frosting (WilliamsSonoma) untoasted coconut on the frosted cake
    use only: 4 egg whites, 1/8 salt, 1/2 tsp vanilla extract, 3/4 c sugar, 1/4 c dark Karo syrup. Whisk in vanilla & then continue to whisk & heat over hot water (doubleBoilerStyle) until the whites are hot to the touch. Beat till room temp & thick. Frost the cooled coconut cake. Top w/soft UNtoasted coconut.

    Recipe >> Coconut Cream Poke Cake @

    Moist Chocolate Cake

    Making now for my brother's birthday. It really was easy, and it just came out of the oven with no disasters and no nervous breakdowns so far! This is a milestone - I am typically incapable of baking anything without bursting into tears and howling "I've ruined it!" at least once...Mine baked in 20 minutes, but that's probably because my mom's oven is psychotic and bent on cake destruction..

    Recipe >> Moist Chocolate Cake @

    Sunday, November 2, 2014

    Paprika Chicken & Spinach with White Wine Butter Thyme Sauce

    I made this on Monday and my family was like “MAKE THIS AGAIN SOON!” – that’s high praise!!

    I served it with a creamy polenta and it was seriously fantastic. Something about how spinach & polenta go together that I love.

    One thought – next time (and there WILL be a next time) – after I sear the chicken, I think I’ll finish it in a hot oven rather than on the stove top.

    Recipe >> Paprika Chicken & Spinach with White Wine Butter Thyme Sauce @

    Chewy Sugar Cookies

    My original intent was to make these sugar cookies and roll them in orange sugar to be festive for October, but I couldn't find any orange sugar in my baking cabinet. They still came out pretty though. They are similar to the chewy Pepperidge Farm cookies, but they aren't quite as thick. I try not to eat much sugar, but I've already had 4 of these. That's how good they are!

    Chewy Sugar Cookies

    • 2 3/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup butter, softened
    • 1 1/2 cups white sugar
    • 1 egg
    • 1 1/2 teaspoons vanilla extract
    • 1/2 cup sugar for rolling cookies

    1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
    2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
    3. Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg and vanilla extract. Gradually blend in the dry ingredients.
    4. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
    5. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.

    Toasted Coconut Pound Cake

    Love love love this recipe! Just tried it today for the first time and my whole family loved it! I didn’t have buttermilk but used coconut milk instead and used a cream cheese frosting topped roasted walnuts instead of the glaze. Next time I will use the glaze though, probably a better compliment to the flavor and texture of this cake….definitely a keeper


    Apple Pie Crescent Bites

    These are super easy to make and taste similar to an apple pie! The flaky crust, cinnamon and brown sugar make these an irresistible treat. They're best served with Yoplait Original Frozen Yogurt.

    Apple Pie Crescent Bites

    • 1.0000 juicy apple, washed and sliced into 8 slices (skin left on)
    • 4.0000 brown sugar
    • 3.0000 cinnamon
    • 1.0000 melted butter
    • 1.0000 Pillsbury refrigerated crescent rolls

    1.     Preheat the oven to 350 degrees. Roll out the crescent rolls on a greased baking sheet.
    2.     Brush with melted butter, then sprinkle with brown sugar and cinnamon.
    3.     Place an apple slice at the wide end of the crescent roll, and roll up the apple inside the crescent.
    4.     Repeat until all the rolls are rolled up, then brush more butter on top and sprinkle them lightly with cinnamon.
    5.     Bake for 15 minutes until golden brown.
    6.     Cool and serve with Yoplait Original Frozen Yogurt, Mountain Blueberry flavor.

    Saturday, November 1, 2014

    Chicken Avocado Burgers

    This recipe really works!! Both times, I made it with boneless, skinless chicken breasts that I ground myself at home: cut the chiicken into 1 inch cubes, froze them for 30 minutes, then put them in a food processor (maybe three successive batches for one pound of chicken cubes) and processed them into a nicely chunky and not too dense ground chicken. The second time I made this recipe, I added a two tablespoons of tahini to the mix. The recipe posted above is a great all by itself, and it welcomes variations. The recipe is absolutely on target in advising that the avocado chunks be kept that way. Following the basic recipe makes for a tasty, juicy, tender chicken burger with a great texture. Try it for yourself!!

    Recipe >> Chicken Avocado Burgers @