Happy Thanksgiving – November 28th


Happy Thanksgiving everyone!!!

My day has been all about cooking and baking, and I have loved every minute of it. Even better is I am now sitting here siping some unsweet ice tea while everyone else is doing dishes, washing counters and sweeping the floor for me. This is a beautiful thing. I am very thankful for it.

My menu for today consisted of:

Herbed Roasted Turkey
Mashed Sweet Potatoes
Steamed Cauliflower
Gluten Free Stuffing
Green Bean Casserole
Cranberry Sauce
Wild Rice Casserole
Home Made Pumpkin Pie


I just love the smell of my house from the pumpkin pie and the cranberry sauce.


All I have to say is if anyone in my house is hungry it’s their own fault!

I hope wherever you are your day is blessed and filled with thankfulness!

Have a very blessed day!

Classic Pumpkin Pie – November 14th


As promised, the recipe for Classic Pumpkin Pie to go with the Pumpkin Purée recipe that I have you yesterday.

From the Williams-Sonoma Kitchen


1 1/4 cups firmly packed dark brown sugar
1 tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin purée
3 eggs
1 cup heavy cream
1/3 cup milk
Prebaked and cooled deep-dish pie crust


Preheat oven to 375 degrees F.

In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

Pour the filling into the prebaked pie crust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if it browns too quickly.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.

I would just like to say I am not the best at making pie crusts look pretty but this pie is absolutely delicious, very creamy and smooth. It didn’t have that overly sweet taste that most of those store bought pies have. It was totally worth it to make from scratch.

Have a blessed day!

Baked Spaghetti – September 9th


From Taste of Home’s Recipe Card Collection

Baked Spaghetti

8 oz uncooked spaghetti, broken into thirds
1 egg
1/2 cup fat-free milk
1/2 lb. ground beef
1/2 lb. Italian turkey sausage links, casings removed
1 small onion, chopped
1/4 cup chopped green pepper
1 jar (14 oz) meatless spaghetti sauce
1 can (8 oz) no-salt added tomato sauce
1/2 cup shredded part-skim mozzarella cheese

Cook spaghetti according to package directions; drain. In a large bowl, beat egg and milk. Add spaghetti; toss to coat. Transfer to a 13 in. x 9 in. Baking dish coated with cooking spray.

In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.

Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

This recipe was a hit at my house. I made it over the weekend and the little bit that was leftover was gone before the end of Sunday.

Have a blessed evening!

Heather’s Leftover Salad – August 13th


Today I made Heather’s Leftover Salad. Over the weekend I made some skillet roasted chicken seasoned with Herbes de Provence, garlic, sea salt and pepper.


So with my leftover chicken I made a salad for dinner tonight. Super quick and easy to make. I suppose you can use whatever vegetables you want but here’s what is in mine:

4 chopped pieces of roasted chicken tenderloins
1 package baby Spinach
1 green bell pepper
1 cucumber
1 tomato
Shredded mozzarella cheese
Crisp onions

I just chopped up all the veggies and am serving with my favorite dressing. My family loves leftovers so they got leftovers and veggies all in one meal.

Have a blessed evening!

Easy Pasta Primavera – August 7th


From Dinner on a Dollar Magazine I made this very tasty pasta primavera for dinner tonight. The bonus of the entire meal is I got to use my new Dutch oven!

Easy Pasta Primavera

8 oz dried pasta, I used mini Farfalle
1 16 oz package frozen mixed vegetables
1/2 8 oz tub cream cheese spread with chive and onion
1/4 to 1/2 cup milk
Ground black pepper
Finely shredded Parmesan cheese

In a Dutch oven cook pasta in a large amount of boiling, lightly salted water for 4 minutes. Add frozen vegetables. Cool about 5 minutes more or until pasta and vegetables are tender; drain. Return pasta mixture to hot pan.

Add cream cheese spread to pasta mixture. Cook until heated through, stirring occasionally. Stir in enough of the milk to reach desired consistency. Season to taste with salt and pepper. Sprinkle with Parmesan cheese before serving.

Makes 4 servings.

Have a blessed evening!

Toasted Parmesan Tomato Bread – August 6th


I found this recipe on Yahoo from a blogger named J. M. Hirsch, he blogs at Lunch Box Blues. Really neat recipes over there. So I this recipe last weekend and it was so good! Super easy and fast to make. Hope you all enjoy.

Toasted Parmesan Tomato Bread by J. M. Hirsch

4 cloves garlic, minced
1 large sprig fresh rosemary, finely chopped
1/4 cup olive oil
1/2 tbsp kosher salt
Ground black pepper
4 large, thick slices of sourdough bread
4 large tomatoes
3 oz Parmesan cheese

Heat oven to broil.

In a small, sturdy bowl, combine the garlic, rosemary, olive oil, salt and black pepper, to taste. Mix well, then use the back of a heavy spoon to mash the garlic and rosemary together to form a paste. This also can be done using a mortar and pestle or mini food processor. The rosemary won’t mash well, this is fine.

Spread a quarter of the mixture over one side of each slice of bread.

Slice 2 thick slabs out of the center of each tomato. Reserve the tops and bottoms for another use. Set 2 slabs over each piece of bread. Shave some of the Parmesan over the tomatoes on each slice. Set the assembled bread on a baking sheet and broil on the ovens middle rack until cheese is just starting to brown, about 2 to 3 minutes. Serve immediately.

This went over really big at my house, very tasty. Loved the mix of all the flavored together.

Have a blessed evening!

Blueberry Buckle – August 2nd


From Taste of Home Cooking School Cookbook I give you the Blueberry Buckle. I choose to enjoy mine with hot tea and whipped cream.

Blueberry Buckle

2 tbsp butter, softened
1/3 cup sugar
1 egg
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1 cup fresh or frozen blueberries

1/4 cup all-purpose flour
2 tbsp sugar
3/4 tsp ground cinnamon
2 tbsp cold butter


In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into and 8 x 4 inch loaf pan coated with cooking spray.


For topping, combine flour, sugar and cinnamon in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.



Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.


The recipe says you can substitute 1 cup finely chopped peeled peaches for the blueberries. That might be my next one.

Have a blessed day!

Skillet-Roasted Lemon Chicken with Potatoes – August 2nd


Skillet-Roasted Lemon Chicken with Potatoes from Taste of Home A+ Recipes


1 tbsp olive oil, divided
1 medium lemon, thinly sliced
4 garlic cloves, minced and divided
1/4 tsp grated lemon peel
1/2 tsp salt, divided
1/4 tsp pepper, divided
8 boneless skinless chicken thighs
1/4 tsp dried rosemary, crushed
1 lb fingerling potatoes, halved lengthwise
8 cherry tomatoes

Grease a 10-in cast iron skillet with 1 tsp oil. Arrange lemon slices in a single layer in skillet.


Combine 1 tsp oil, 2 minced garlic cloves, lemon peel, 1/4 tsp salt and 1/8 tsp pepper; rub over chicken. Place over lemon.


In a large bowl, combine rosemary and remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, at 450 degrees for 25-30 minutes or until chicken is no longer pink and potatoes are tender.

Chicken Fettuccine Alfredo with Veggies – July 27th


Tonight’s recipe is Chicken Fettuccine Alfredo with Veggies from Taste of Home Simple and Delicious. Really good and really easy. It is ready in about 20 minutes.

1 Package (9 oz) refrigerated fettuccine
3 cups frozen mixed vegetables
1 package (9 oz) ready to serve roasted chicken breast strips.
1 1/2 cups Alfredo sauce
1/2 cup shredded Parmesan cheese

Fill a Dutch oven two-thirds full of water; bring to a boil. Add fettuccine and vegetables; return to boil. Cook on high for 2-3 minutes or until tender; drain. Stir in chicken and Alfredo sauce; heat through. Sprinkle with cheese.

It was really filling and I have tons of left overs. I hope it freezes well.