December 24, 2011

Easy Broccoli and Cheese Quiche

1 frozen pie crust ( not deep dish )
1/2 pint heavy cream = 1 cup
1/2 box chopped broccoli (cooked)
4 ounces of shredded cheddar cheese
3 eggs
salt and pepper

Beat eggs, add heavy cream and beat more.  Add salt and pepper.
Layer cheese, then the broccoli and then add egg mixture into the frozen crust.

Bake @ 350 degrees for 1 hour, until firm in the center.

Variations:  you can use 1/2 box of chopped spinach (squeeze off excess water) and shredded swiss cheese.


December 10, 2011

Potato Salad with Blue Cheese Dressing


1 1/2 lbs potatoes
2 tablespoons lemon juice
2 green onions, thinly sliced


1/3    cup mayonnaise
1/4    cup sour cream
2       tablespoons lemon juice
2       dashes hot pepper sauce or more if you want a "Kick"
1/2    cup chunky blue cheese dressing 
2       green onions, finely chopped
         salt and pepper


Peel potatoes and then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes.

Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice.

For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl.

Stir in ½ cup of blue cheese dressing and green onion. Taste add salt and pepper.

Stir dressing with cooled potatoes until mixed.


December 8, 2011


This is a recipe from Rachel Ray. 

I lightened up the ingredients where I could.

I used the green label tuttorosso plum tomatoes because the san marzano tomatoes where so expensive.  I used a box and a half of penne rigati.

I did not use mozzarella cheese melted on top and the dish came out great.

And I actually made Pesto for the first time and it was so easy. 
(omitted the nuts though)

As Tony always says, its DEELICIOUS..


November 30, 2011



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 or chipotle seasoning or dill
flour for the board

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, I use a rolling pin and roll out to a 4 inch round
add some of the spinach mixture to the center of the biscuits
place some of the pesto on top of the spinach or you can mix the sauce into the spinach/cheese mixture before placing in the middle of the biscuit
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 or you can brush with olive oil
brush the tops of each spinach pocket
add some parmesean cheese to each or sprinkle with Mrs. Dash Southwest Chipotle seasoning or dill on the tops.
cook the pockets according to the package directions on the biscuits 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.

I cook for 15 minutes @350 degrees checking on them after 15 min.
This recipe can be just can't halve the egg

* the brand of pesto is not always in my store( I think its discontinued)  you can you any type of sauce here really.

also you can change the inside by using chopped broccoli.

November 16, 2011

                                         Zucchini Casserole

Prep time: 15 Min   Serves: 6-8

- 3 eggs
- 1 tsp oregano, dried
- 1 tsp black pepper, coarsely ground
- 1 tsp salt
- 1/2 c vegetable oil  - 1 medium onion, chopped
- 1 1/2 c all purpose baking mix
- 1 1/4 c american cheese, grated
- 4 cups zucchini, grated 


1.   Combine all ingredients and pour into an 8x10 inch glass dish.

2.   Top with extra grated cheese and bake in preheated 350 degree oven for
       50-60 minutes.

November 13, 2011


These Spinach Lasagna rolls are not my own recipe.
I followed the following link:

I made the whole box of lasanga noodles and added more spinach and ricotta and cheese than called for in her recipe so I could use all the noodles.

I also made a simple bechamel sauce that went on the bottom of the dish.  I had a little left so after putting it all together, I used the bechamel on top of the red sauce, then the cheese.


November 10, 2011

Buffalo Chicken Meatballs


2 packages of ground white meat chicken
1 small onion, grated
2 cloves of garlic grated
3/4 cup parsley
salt & pepper
olive oil for drizzling
4 tablespoons butter ( or light butter )
1/2 cup hot sauce ( franks )
1/2 cup Ranch dressing

In a large mixing bowl combine the ground chicken with the onion, garlic and parsley and season with salt and pepper.  Mix well.

Roll into cocktail size meatballs and place on a cookie sheet lined with parchment paper OR spray the pan with non stick cooking spray.

Drizzle the meatballs with olive oil.  Place in a 400 degree oven until meatballs are cooked through 10-12 minutes.

While they are baking combine the butter and hot sauce and mix well, add the ranch dressing and stir.  Once the meatballs are done place them in the pot.
Simmer until heated through.

Serve with blue cheese dressing on the side with celery sticks and carrot sticks if desired.


June 6, 2011

Ricotta Cheese Chocolate Chip Muffins

this is not my recipe
but these are the muffins I made from the recipe

follow this link:

April 28, 2011

Mini Olive Oil Cakes with Lemon Glaze

For the Cakes:

  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour, plus more for dusting
  • 1 1/3 cups granulated sugar
  • 2 tablespoons grated lemon zest (from 2 lemons)
  • 2 large eggs
  • 1/4 cup extra-virgin olive oil
  • 2/3 cup whole milk
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon finely minced fresh thyme, plus sprigs for garnish

For the Glaze:

  • 1 1/2 cups confectioners' sugar
  • 2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
  • 2 tablespoons unsalted butter, melted
Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.

Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.

Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.

Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.


March 7, 2011

Sugar Donut Muffins

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract

2 tbsp butter, melted ( I used Smart Balance )
1/2 cup sugar, for rolling

1 teaspoon cinnamon

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.

In a large bowl, beat together sugar and egg until light in color.

In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.

Divide batter evenly into 10 muffin cups, filling each about 3/4 full.

Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter in a seperate bowl and pour remaining sugar into another small bowl with the cinnamon.

When muffins are done, cool slightly in pan for 10 minutes then lightly brush the top of each with some melted butter, remove from the pan and roll in sugar.

Cool on a wire rack.

Makes 10 muffins.  Store in an air tight container.


March 3, 2011

Chicken with Zucchini and Ricotta Focaccia Sandwich

Ciabatta Bread
Flatbread Round

Panini Maker

This is not my recipe......but I did change a few things to make it my own.

Instead of Focaccia Bread I used a Flatbread Round and a Stone Baked Ciabatta Bread.  ( see photos )

I made my own chicken breasts by roasting 3 chicken breasts in the oven for 30/40 minutes or until done.

I used my panini maker


February 27, 2011

Sicilian Rice Ball Casserole

This is not my recipe. 

See link below for the recipe. 

These are my photos of the dish.


February 26, 2011

Creamy Sweet Potato Soup with Rosemary
 This is not my recipe.  See the link below.  It is my photo of the soup all finished.


February 23, 2011

This is NOT my recipe. click on the link...

This is NOT my recipe.  see below
I forgot to add the hot sauce to the mayo/lemon/zest/egg white but it turned out great

The Deen Brothers' Lighter Fried Chicken

Serves 8
8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 lbs)
1/2 tsp Paula Deen’s House Seasoning (1/4 tsp salt, 1/8 tsp ground black pepper, 1/8 tsp garlic powder)
1/4 cup light mayonnaise
Zest and juice of 1 lemon
1 egg white
1/2 tsp hot sauce
1 1/4 cups cornflake crumbs

Preheat the oven to 375°F. Spray a large shallow baking pan with non-stick spray. Sprinkle the chicken with the house seasoning. In a large bowl, combine the mayonnaise, lemon zest, juice, egg white, and hot sauce. Add the chicken; toss to coat.

Place the cornflake crumbs on a sheet of wax paper. Dip the chicken into the crumbs pressing so the crumbs adhere. Place the chicken in the pan and lightly spray with nonstick spray.

Bake until the chicken is golden brown and cooked through, 40 – 45 minutes. Do not turn.

Nutrition Facts
Per Serving:
227 calorie
25g protein
11g total fat
3g saturated fat
4g monounsaturated fat
5g carbohydrates
0g fiber
0g sugar
13mg calcium
1mg iron
288mg sodium
87mg cholesterol

Original Recipe courtesy Paula Deen. Revised recipe courtesy of Bobby Deen and the Paula Deen


February 22, 2011

Cheddar Copycat Biscuits



2 cups Bisquick baking mix
2/3 cup whole milk
1/2 cup shredded cheddar cheese
1/4 cup melted butter
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley


Preheat oven 450F.
Mix Bisquick, milk, and cheddar cheese in a large bowl until soft dough forms. Beat for 30 seconds.

Use a spoon to drop dough onto ungreased cookie sheet. Bake it for 10 minutes or until golden brown.

Mix melted butter, garlic powder, and dried parsley. Brush this combination over the tops of warm biscuits. Serve warm.


February 20, 2011

Spinach Casserole

This is not my recipe.

The link to the recipe is below.


I used cream of Asparagus soup because my husband doesn't like mushrooms.

I baked it in the oven it for 30 to 40 minutes.

Death by Oreo Cupcakes

This is not my recipe.  I came across this while browsing on  I just had to try them.


February 19, 2011


1 pkg. Knorrs Parma Rosa sauce mix
5 chicken thighs
1 cup all purpose flour
olive oil for the pan (couple of tablespoons)
2 tablespoons butter
2 tablespoons flour
1 can chicken broth

Put the flour in a ziploc bag
Add the parma rosa package and mix with the flour.
Place chicken thighs into the flour mixture a few at a time.
Shake off excess flour mixture.
Place into a pan with the heated olive oil and a little butter.
Cook 10 minutes on first side, then flip 10 minutes 2nd side.

In the center of the pan add the butter then the flour to make a roux, add 1/2 the can of chicken broth and mix.  this will thicken...add the rest of the can.  this makes a nice sauce.
continue to simmer the chicken until done. 
( I simmered the dish for at least 30 minutes on a medium low setting )

Serve with a salad, fresh vegetables, rice or pasta.

February 17, 2011

Easy Broccoli and Cheese Quiche

This recipe came from my daughter Melissa.  Someone where she worked at UCP put together a cookbook of some favorite recipes.

1 frozen pie crust ( not deep dish )
1/2 pint heavy cream
1/2 box chopped broccoli (cooked)
4 ounces of shredded cheddar cheese
3 eggs
salt and pepper

Beat eggs, add heavy cream and beat more.  Add salt and pepper.
Layer cheese, then the broccoli and then add egg mixture into the frozen crust.

Bake @ 350 degrees for 1 hour, until firm in the center.

Variations:  you can use 1/2 box of chopped spinach (squeeze off excess water) and shredded swiss cheese.


February 13, 2011

Gina's Mom's Stuffing Lightened Up

my photo of what I made

This is not my recipe.

Just felt like making or baking for me is great therapy.  It takes my mind off of what's stressing me out.


click on the link for Gina's recipe.

February 9, 2011

Creamy Spinach Ricotta Pasta

this is not my recipe
it comes from Family Circle Magazine

Creamy Spinach Ricotta Pasta

Makes: 8 servings
Prep: 20 minutesBake: 25 minutes
  • 1  pound  rigatoni
  • 1  can  (15 ounces) diced tomatoes with basil, onions and garlic
  • 1  cup  fresh or frozen chopped onions
  • 1  box  (10 ounces) fresh or frozen chopped spinach
  • 2-1/2  cups  jarred Alfredo sauce
  • 1-1/2  cups  ricotta cheese
  • 1  teaspoon  garlic salt
  • 1/2  teaspoon  black pepper
  • 1/3  cup  seasoned dry bread crumbs
  • 1/4  cup  grated Parmesan cheese
  • 1  tablespoon  olive oil
1. Heat oven to 425°F. Coat 13 x 9-inch baking dish with nonstick cooking spray.
2. Bring large pot of salted water to a boil. Cook pasta following package directions. Drain; return to pot. Stir in tomatoes and chopped onions.
3. Cook spinach in microwave following package directions. Squeeze out moisture. Transfer to a bowl. Add Alfredo sauce, ricotta, garlic salt and pepper; stir to combine.
4. Transfer spinach mixture to pasta pot; toss to combine. Transfer pasta mixture to prepared baking dish.
5. Mix together bread crumbs, Parmesan and oil. Sprinkle over pasta. Bake at 425°F for 20 to 25 minutes or until golden brown and bubbly.


PART 2 =some burgers also

February 1, 2011


This is another food blog/recipe blog that I follow.

I just made this dip to see how it would turn out.  I changed up some of the ingredients.  I used monterey jack cheese in place of the mozzarella because I did not have any and skipped the scallions for the same reason.  It came out great.  Thanks Gina!

I hope you enjoy it....its a good dip for super bowl sunday and really easy to make.


January 28, 2011

Chicken Tortellini Soup


Chicken Tortellini Soup

This is not my recipe.  I got it from: 

I did however change it up a little.  I didn't have any cheese tortellini ( I usually always have some on hand in my freezer) so I used Barilla Ricotta and Spinach tortellini instead.  I also did not have any sherry so I skipped it.

Chicken Tortellini Soup
Store-bought tortellini and roasted chicken put this recipe squarely in the easy-to-make category, yet it tastes like it took all day.
Makes: 12 cups

Total time: 1 hour
2cups diced onion
2cups sliced celery
1cup sliced carrot
1Tbsp. minced garlic
1Tbsp. dried Italian seasoning
2Tbsp. olive oil
14cup dry sherry
8cups low-sodium chicken broth
4cups chopped cooked chicken (1 lb.)
3cups refrigerated cheese-filled tortellini (9 oz.)
Salt and black pepper to taste
Thinly sliced fresh basil
Sweat onion, celery, carrot, garlic, and Italian seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally.

Deglaze pot with sherry and simmer until nearly evaporated.

Stir in broth, bring to a boil, then reduce heat and simmer soup 10 minutes. Add the chicken and tortellini, and simmer, partially covered, until tortellini is cooked through, 8-10 minutes. Season with salt and pepper.

Garnish each serving with basil.


January 25, 2011

Vegetable Orzo

Vegetable Orzo

2 cups orzo pasta
2 cloves of garlic, chopped
2 zucchini chopped
1 yellow squash
1 cup peas
4 carrots chopped ( I cook first then add )
2 cups lowfat chicken stock
2 tablespoons butter
2 tablespoons flour
salt & pepper
Bring a large pot of water to a boil for orzo pasta.  Cook orzo according to package directions.
Meanwhile, heat a skillet with 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the zucchini and yellow squash and season with salt and pepper, cook 5-10 minutes. Add 2 cloves chopped garlic and toss a minute, then add the peas and cooked carrots to the pan and simmer until all the vegetables are soft (cooked through)

Melt the butter in a pan, add the flour and cook a minute or two then add 2 cups chicken stock and stir until thickened.

Drain orzo and add to the pan with the vegetables, add the sauce.

You can add cubed cooked chicken or shrimp if you like.


January 24, 2011

Blog That I Follow

another blog that I follow......great recipes
hopefully you will find something you like...


January 20, 2011

Olivia Bars


This is not my own recipe.  It is from a blog I follow:

Olivia Bars

This has to be one of my most requested recipes, they are easy to make and taste so good.  It's a fairly versatile recipe and you can change it up by choosing any cake and chip flavor. I personally love using a chocolate cake mix and peanut butter chips.

1 yellow cake mix
2 eggs
1/2 cup oil
3/4 cup chocolate chips

Preheat oven to 350. Mix all ingredients in a bowl and then spread into a greased 9x13 pan.

Bake for 16 minutes or until light brown on top. Let cool before cutting.



January 16, 2011


                      Buffalo-Chicken Macaroni and Cheese

This recipe is:  Courtesy of Food Network Magazine

It is not my own recipe,  but I did however tweak some of the ingredients.  I used lesser amounts and lower fat cheeses.


7 tablespoons unsalted butter, plus more for the dish
   Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream, 1/3 less fat 
1 cup panko bread crumbs , if you don't have Panko, then use whatever you have
1/2 cup crumbled blue cheese, I skipped this ingredient 
2 tablespoons chopped fresh parsley


Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.