Saturday, December 30, 2017

Seafood Lasagna Roll Ups

I made this last night, but I didn't roll them up - I made it into a lasagna and cooked it. I also did not precook the noodles. It was SO good.

Thursday, December 3, 2015

Balsamic Roasted Brussels Sprouts with bacon

So, I am a bit obsessed with this recipe. OMG! So good, and so healthy for you. I found it in Paleo Modern Day Primal Magazine. Check it out!

What you need:
1lb Brussels Sprouts - trimmed and halved
2 TBL Coconut Oil, melted
1 TBL Balsamic Vinegar
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/2 pound bacon
1 medium shallot
3 TBL pumpkin seeds, but I used sunflower seeds
1-2 Tbl maple syrup

Preheat oven to 400*. Line a baking sheet with parchment paper. In a large bowl, toss the halved sprouts with the coconut oil and balsamic vinegar, salt and pepper. Spread the sprouts on the baking sheet. Roast for about 35 minutes or until tender and brown in spots.

In a large skillet over medium heat, cook the bacon until crisp. transfer to a paper towel-lined plate to cool. To the same skillet, add the shallot and pumpkin/sunflower seeds. Cook, stirring often, for 3-5 minutes - until the shallot is soft. Turn off the heat. Add the roasted sprouts to the skillet and crumble up the bacon. Stir to combine. Drizzle with the maple syrup and serve.

Serves 4

Wednesday, December 2, 2015

Easy Pork Stew

Hello, Friends!!

It has been awhile! I figure that I will start back up on this recipe bandwagon. I have missed this! How about you?

Yesterday I had to be in Burlington, so I planned ahead and made this for our dinner:

The picture is posted below.

It's good to be back! 

Thursday, September 5, 2013

Chocolate Peanut Butter Cookie Bars

pkg.  (2-layer size) chocolate cake mix
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
cup  butter, melted
cup  milk
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), chopped, divided
cup  PLANTERS Dry Roasted Peanuts, divided
cup  PLANTERS Creamy Peanut Butter

Make It

HEAT oven to 350ºF.
LINE 13x9-inch pan with foil; spray with cooking spray. Beat first 4 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared pan. Bake 10 min.
SPRINKLE half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts.
ROLL remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough onto top of dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts; press gently into dough with spatula.
BAKE 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars

Tuesday, August 27, 2013

Whiskey Whoopie Pies


  • Cookies
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/4 teaspoon table salt
  • 1 large egg
  • 1 large egg yolk
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • Parchment paper
  • Filling
  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons whiskey
  • 3 1/2 cups powdered sugar
  • 3/4 cup toasted chopped pecans


  1. 1. Prepare Cookies: Preheat oven to 350°. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add egg and egg yolk; beat just until blended.
  2. 2. Sift together flour and next 2 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Drop batter by level spoonfuls onto parchment paper-lined baking sheets, using a medium-size cookie scoop (about 1 1/2 inches).
  3. 3. Bake at 350° for 10 minutes. Cool on baking sheets 5 minutes; cool on wire racks completely.
  4. 4. Prepare Filling: Beat cream cheese and next 2 ingredients at medium speed until smooth. Add powdered sugar, 1/2 cup at a time, beating at low speed just until blended after each addition.
  5. 5. Assemble: Turn half of cooled cookies over, flat sides up. Dollop each with about 2 Tbsp. filling, and sprinkle with pecans. Top with remaining cookies; press gently to spread filling to edges. Serve immediately. Or place pies on a parchment paper-lined baking sheet, cover with plastic wrap, and freeze 8 to 24 hours or until firm. Store in freezer up to 3 weeks. Let stand 1 hour before serving

Saturday, June 29, 2013

Dijon Chicken Wings

  • Vegetable oil, for brushing
  • 4 pounds chicken wings, split at the joints, tips removed
  • Kosher salt and freshly ground pepper
  • 3/4 cup dijon mustard
  • 1/2 cup honey
  • 3 tablespoons mustard powder
  • 1/2 teaspoon finely grated garlic


Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 large baking dishes with vegetable oil. Pat the wings dry; sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes.

Meanwhile, mix the dijon mustard, honey, mustard powder and garlic in a bowl. Remove the wings from the oven and toss with the mustard mixture, then continue baking until glazed, 3 to 5 more minutes.

Friday, June 28, 2013

Salted Caramel Ice Cream Cone Cake



Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.

Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface. Spread 1/4 cup fudge sauce over the cookies.

Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered. Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt. Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface.

Spread 1/4 cup fudge sauce over the pizzelle cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice cream. Drizzle with the remaining 1/4 cup each dulce de leche and fudge sauce and sprinkle with the remaining 1/4 teaspoon sea salt. Arrange the ice cream cones, point-side up, on top. Freeze until firm, at least 6 hours or overnight.

Remove the side of the springform pan and the parchment. Press the toffee bits into the side of the cake. Serve immediately or freeze for up to 2 days.