December 24, 2010

Spinach Pockets


2 cans of Pillsbury Grands Bisquits
2 10 oz. pkgs frozen spinach, cooked and squeezed dry
1 pkg shredded monterey jack cheese
Roasted Sweet Pepper Pesto ( I use Turtledove Company )
1 egg for egg wash
shredded parmesean cheese for the tops

cook the spinach, squeeze dry and place in a bowl
add some of the cheese, not the entire package
flatten the biscuits on a floured board
add some of the spinach mixture to the center of the biscuits
place some of the pesto on top of the spinach
fold over and using a fork, sealing around the edges

place on a parchment paper lined baking sheet and
continue until all the biscuits are made.

Once all the spinach pockets are made
beat 1 egg in a bowl with a little bit of water
brush the tops of each spinach pocket
add some parmesean cheese to each
cook the pockets according to the package directions on the biscuit package making sure you watch them so they don't burn.

You can make these ahead of time and place in the frig and cook later.
This recipe makes 16 pockets.


December 23, 2010



Buffalo Chicken Lasagna Roll-ups


For the Béchamel Sauce:

2 tablespoons butter
2 tablespoons flour
2 cups milk
¼ to ½ cup hot sauce (depends on how hot you want the sauce, you can use more or less.

Melt the butter in a saucepan, add the flour and cook for a minute, add the milk stirring constantly until thickened, add the hot sauce and set aside.

For the Chicken:

5 – 6 chicken cutlets, cooked in a pan using cooking spray.  Shred or dice the chicken.

½ cup hot sauce – use more or less here again, depending on how hot you want the chicken.

½ cup ranch dressing

Once the chicken is shredded or cubed, add the hot sauce and the ranch dressing and mix, set aside.

You will need about 12 – 15 lasagna noodles, cooked according to the package directions.  Drain and place on slightly oiled cookie sheets so that they don’t stick.

1      16 ounce container ricotta cheese
1     jar of marinara sauce
1     pkg. shredded mozzarella or monterey jack cheese


13 x 9 x 2 baking dish with a layer of the béchamel sauce covering the bottom.

Place a lasagna noodle on a board and spread with ricotta cheese the whole length of the noodle.  Place some of the chicken mixture on top of the cheese and roll up and place in a 13x9x2 baking dish seam side down.

Repeat with remaining noodles, cheese and chicken mixture.

Cover each roll up with marinara sauce and any remaining béchamel sauce if you have any left.  Top with shredded cheese, cover with foil and bake in a 350 degree oven until warmed through.  About 20 minutes but be sure to check them.


November 4, 2010

Chocolate Chip Mini Muffins

preheat oven to 400 degrees


2 eggs
1 cup milk
1/2 cup of vegetable oil

blend these wet ingredients together in a small bowl, set aside

3 cups of all purpose flour
1 cup sugar
4 teaspoons baking powder

1 12 ounce bag mini chocolate chips
white sparkling sugar ( I use Wilton )-optional 

mix these dry ingredients together in a medium bowl and then add the wet ingredients to the dry ingredients and mix well.

add one 12 ounce bag of mini chocolate chips and mix well.

spray the mini muffin pans with PAM for baking ( I use 2 pans that hold 24 mini muffins each)

Using a spoon fill each muffin pan with the mixture then top with the sparkling sugar if you want.

Bake in a 400 degree oven for 10-12 minutes, watching the muffins for slight browning around the edges  (they might only need 10 minutes as all ovens vary) adjust your cooking time to your oven.

Cool in pans for 10 minutes then carefully remove to a cooling rack.  Place in an airtight container.


October 30, 2010

Pasta with Chicken, Tomatoes and Peas

1 package ground chicken
4 -6 roma or plum tomatoes chopped, placed in a bowl with a little olive oil and parsley
1 cup frozen peas
2 cloves of garlic, chopped
1/2 cup of olive oil
1/2 to 1 cup of chicken stock or broth
2 tablespoons flour
2 tablespoons butter
1 pound box of any shaped pasta you like

prepare the pasta according to package directions, saving 1 cup of pasta water before draining pasta

put the olive oil in a pan and add the garlic and saute for a few minutes
add the ground chicken breaking it up as it cooks
once the chicken is cooked add the tomatoes with some of the chicken stock and saute the tomatoes
add the peas
make a well in the middle of the pan, add the butter letting it melt then whisk the flour cooking a little,  then stir everything together, the sauce will can add more stock as needed to make more sauce or the reserved pasta water.

place the pasta in a serving bowl and top with the chicken mixture.


October 27, 2010

Pumpkin Chocolate Chip Muffins

Preheat oven to 400 degrees.

This recipe can be used to make mini muffins or regular sized muffins. Lightly grease mini muffin pans or you can use mini muffin paper liners and put mixture into pan.

Bake mini muffins for 10-15 minutes, be sure to watch as each oven varies. Adjust your baking time if needed.

If making larger muffins, lightly grease regular size muffin pans or use paper liners and place mixture into pan and bake for 16-20 minutes, again watching muffins.  Test with toothpick.


2 eggs
1 cup of sugar
1 CUP solid pack pumpkin
3/4 cup crisco or wesson vegetable oil

stir together the above ingredients in a small bowl, set aside

mix the following into another bowl

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt

1 cup mini chocolate chips

If you want you before baking the muffins, top each one with Wilton white sparkling sugar.

mix the dry ingredients into the wet ingredients, add the mini chips and mix well.

Once muffins are done, cool for a bit in the pans, then remove to a cooling rack...Place in airtight container.

This recipe can be doubled if you want to make more...


Garlic Bread

preheat oven to 350 degrees

one can of Pillsbury Pizza dough
2 tablespoons parsley
2 cloves of garlic, finely chopped or use a microplane
olive oil
parmesan cheese for sprinkling

place the garlic, parsley and olive oil in a small bowl

open the can of dough and place on a lightly floured baking sheet

spread the dough with the olive oil mixture, then add some parmesan cheese on top

gently fold over one side to the middle and then the other side over that
sprinkle with some more parmesan cheese

bake in a 350 degree preheated oven for 12-15 sure to watch your time as each oven varies.

cut into slices and enjoy...

October 24, 2010


1  16 ounce box orrechetti pasta
3  medium zucchini cubed
6  roma tomatoes cubed
1  tablespoon dill
1  tablespoon basil
    olive oil ( about a 1/2 cup)
3  cloves of garlic chopped fine or use a microplane
    mozzarella balls ( small ones)

place a large pot of water on the stove for the pasta, cook the pasta according to directions on the package, saving a cup of the pasta water.

Place some olive oil in a bowl (1/4 cup) with the basil and dill, chop the tomatoes into cubes. set aside.

Cook the cubed zucchini with a little water in a bowl in the microwave, 5 to 6 minutes, set aside.

Place the remaining olive oil in a pan, add the chopped garlic and saute for a few minutes.

Place the cubed tomatoes in the pan with the garlic and oil. cook for about 10 minutes on medium heat, add the precooked zucchini and saute together for 10 minutes.

Place the cooked  pasta into the pan with tomatoes and zucchini, adding some pasta water as needed.

Cut the mozzarella balls in half and add to your serving of pasta.

October 13, 2010

October 9, 2010


  • 1 pound ground chicken
  • 1 box chopped frozen spinach, defrosted, wrung dry in towel and separated
  • 3 cloves garlic, peeled
  • 1 medium onion, peeled
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • 1/2 cup breadcrumbs
  • Freshly grated nutmeg, about 1/8 teaspoon
  • About 1/4 cup milk
  • 1 large egg
  • 1/4 cup flat leaf parsley, finely chopped
  • Salt and pepper
  • 3 tablespoons tomato paste
  • 3 tablespoons EVOO - Extra Virgin Olive Oil
  • 1 28-ounce can crushed San Marzano tomatoes
  • 1/2 cup chicken stock or dry white wine
  • 2 tablespoons butter
  • 1/2 cup basil leaves, torn or shredded
  • 1 pound spaghetti
Yields: Serves 4


Heat oven to 400ºF. Place a piece of parchment paper over baking sheet.

Bring a large pot of water to boil for pasta.

Place chicken and spinach in bowl. Grate 1 clove of garlic into bowl or finely chop and add garlic. Grate 3-4 tablespoons of onion directly into bowl. Combine 1/2 cup of cheese and breadcrumbs with nutmeg and barely moisten with milk, no more than 1/4 cup. Sprinkle the bread-cheese mixture into chicken then add egg, parsley, salt and pepper and 2 tablespoons tomato paste.
Combine 1 tablespoon of tomato paste with 1 tablespoon EVOO in small bowl. Mix and combine the chicken with breadcrumbs and section the meatball mix into quarters. Then roll 3 large balls from each section. Arrange balls on baking sheet as you work. Using a pastry brush, brush meatballs with tomato paste and oil mixture and roast for 18-20 minutes.

Meanwhile, heat 2 tablespoons EVOO in a large skillet over medium-low heat. Finely chop 2 cloves of garlic and the remainder of the onion. Add the garlic and onion to the EVOO and gently cook for 8-10 minutes. Add tomatoes and stock to the pan and gently mash up. Season with salt and pepper. Stir in basil and allow the sauce to reduce while you cook pasta. Cook pasta to al dente, and reserve 1 cup of starchy water. Then drain pasta and place back in hot pot with butter, remaining cheese, and sauce. Toss pasta to coat evenly, adjust salt and pepper and serve along side the chicken meatballs.

October 3, 2010

Bruschetta is always a hit


heat oven to 350 degrees

Any kind and amount of bread you want
I chop plum tomatoes add some basil, dill and olive oil and set aside..

slice the bread and place onto a baking sheet 
top each slice with olive oil and parmesan cheese
bake for 10 minutes
remove from oven and
top with chopped tomato mixture
add some more parm cheese or mozzarella cheese
place back into 350 degree oven and bake for 10 minutes
watching to make sure you don't burn it


DeeDee's Pasta

1 pound campanelle pasta or any shape you like
1 can diced tomatoes
1/4 cup olive oil
2 tablespoons flour
2 tablespoons butter
3/4 can chicken broth
1 cup frozen peas
1 small can mushroom slices
4 carrots, chopped and cooked
2 zucchini, sliced thin
2 cloves garlic
1/2 cup sun dried tomato dressing

cook pasta according to directions
save a cup of pasta water if needed..

place olive oil into saute pan
microplane the garlic into the olive oil and cook
put the sliced zucchini into pan and cook
add the mushrooms
add the peas
add the tomatoes
add the cooked carrots
add the dressing
add the chicken broth
cook for a few minutes, then add the butter and flour to thicken the sauce

cook until all combined and heated through.

Drain the pasta and place in a serving bowl
add the vegetable mixture
you can add some of the pasta water for extra sauce if needed.


October 2, 2010

Chocolate Chip Shortbread Cookies


4         sticks of very soft butter
1         cup confection sugar (10X-powdered sugar)
2         teaspoons vanilla extract
4         cups all purpose flour
1         12 ounce bag MINI-chocolate chip morsels (Nestle)

beat butter, sugar and vanilla in a large bowl on medium high until light and fluffy.
With mixer on low speed, gradually add in flour a little at a time until well blended.  Scrape down the bowl.
Add the mini chips and mix well.  The dough will be soft.  Refrigerate for at least a half hour for better handling.
Heat oven to 350 degrees. 
Lightly grease cookie sheets.  Use about a tablespoonful of dough for each cookie (you can make them bigger if not enough) and roll the dough into a ball first, then into a log and place on the cookie sheet and press down along the length of the cookie to flatten.  Place cookies 1 inch apart.  Bake for 12 -15 minutes checking for a golden color around 12 minutes, more time may be needed.  All ovens vary so watch the first batch carefully and then adjust your baking time to more if needed.  The cookies should have a slight brown color along the edges.  Let cool a few minutes on the baking sheet, then transfer to a cooling rack until completely cooled.  Place in an airtight container.


for the glaze:   melt chocolate chips in a small microwave bowl or over a double boiler until melted.  Stir in vegetable shortening until smooth.  Dip one end of the cookie in chocolate.  Place on wax paper lined cookie sheet and place in refrigerator to set, remove to container.

September 26, 2010

Saturday Nights Dinner/Home made Vodka Sauce

This was a wonderful dinner I  made for my husband and myself...

September 24, 2010


Yummy Cupcakes freshly baked using a recipe from Magnolia Cupcake cookbook.

Magnolia Bakery Vanilla Cupcakes

Prep Time: 30 mins
  • Total Time: 55 mins min
  • Serves: 24

About This Recipe

"From the Magnolia Bakery."


    • 1 1/2 cups self-rising flour
    • 1 1/4 cups all-purpose flour
    • 1 cup unsalted butter, softened
    • 2 cups sugar
    • 4 large eggs, at room temperature
    • 1 cup milk
    • 1 teaspoon vanilla extract


  1. Line 24 muffin tins with cupcake papers.
  2. In a small bowl, add the flours; stir to combine; set aside.
  3. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
  4. Add the sugar gradually and beat for 3 minutes or until fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the dry ingredients in three parts, alternating with the milk and vanilla.
  7. With each addition, beat until the ingredients are incorporated but do not overmix.
  8. Spoon the batter into the cupcake liners, filling about 3/4 full.
  9. Bake in a 350° oven for 20-25 minutes.
  10. Cool the cupcakes in the tin for 15 minutes.
  11. Remove cakes from the tins and cool on a wire rack before icing.
  12. Ice with tinted Vanilla Buttercream.

Magnolia Vanilla Buttercream

The vanilla buttercream the bakery uses is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

Thank you Magnolia for sharing this recipe...

September 23, 2010


I Love to bake and to cook for my family and friends.

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