I have many recipes on this blog and on this page.  Recipes are listed below.  You may either click on a name that will take you to the recipe or scroll down to find the ones on this page.
  • Fluffy Waffles and Cinnamon Cream Syrup
  • Jumbo Chocolate Chip Cookies
  • Easy Lasagna
  • Chocolate Chip Oatmeal Pancakes
  • Applesauce Oat Muffins
  • Kiddie Crunch Mix
  • Grilled Corn on the Cob with Garlic Butter
  • Deviled Eggs
  • Best Ever Bran Muffins
  • Bagel Omelet Sandwich
  • Sausage, Egg, and Cheese Breakfast Pizza
  • Chocolate Pie with Meringue
  • Moist Red Velvet Cake (or cupcakes)
  • Paula Deen's Buttermilk Pie
  • Hot Layered Dip
  • Chicken Spaghetti Casserole
  • Breakfast Sandwiches: Sausage, Egg, and Cheese on an English Muffin 
  • Meatloaf
  • Blueberry Breakfast Cake
  • Nutty Green Beans
  • Blueberry Pound Cake
  • Roasted Sweet Potatoes
  • Brunch Bacon and Eggs
  • Crunchy Coleslaw
  • Pumpkin-Chocolate Chip Cake
  • Chicken Tortilla Soup

Tuesday, June 5, 2012
Pasta Sauce (recipe follows)
This pasta sauce is so hearty that you will not miss the meat (trust me, even my husband did not notice, much less my kids who thought this was delicious).  This pasta sauce is great, makes a lot, and leftovers are likely.  Just store in a container with a lid (I prefer a Mason jar) in your refrigerator for about a week.  All of the ingredients listed are organic and vegan.

1 Tbs olive oil
1 small yellow onion, chopped
1 zucchini, grated (with a cheese grater, I used the smallest of the "grating holes")
1 carrot, grated (again, with a cheese grater using the smallest "grating hole".  Also, all I had were baby carrots so I used about 4 or 5)
2 to 4 fresh kale leaves, chopped small (not the stems) [Side note: I had never bought kale before, so if you have no idea what this is, it is leafy, green, and beside the lettuce at the grocery store]
2 garlic cloves, minced
1 (15 oz) can organic tomato sauce (I prefer Muir Glen because it tastes great and is easy to find, but don't scour the world looking for this brand, find something that is easy for you to access)
1 cup water or vegetable broth (I used the vegetable broth)
1 (4 oz) can tomato paste (again, I prefer Muir Glen)
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt (I use sea salt because it is better for you.  If you use sea salt, use the finely ground, not the big coarse sea salt)

Heat the oil in a large pan over medium-high heat.  Add the onion, zucchini, carrot, kale, and garlic.  Saute the vegetables, stirring frequently, until they are soft and begin to turn golden (about 15 minutes).
When the vegetables begin to brown, add the tomato sauce, broth (or water), tomato paste, herbs, and salt.  Stir to combine.  When the sauce begins to bubble, cover the pan, and lower the heat to medium-low.  Simmer for 1 hour.
Turn off heat.  Ladle the sauce into a blender in order to puree.  You will only be able to do half of the sauce at a time because you do not need to fill the blender more than half full.  Be sure to have a container ready to pour the pureed sauce into.
About 20 minutes before the sauce is done, begin to boil your organic pasta.  I have used all kinds: whole wheat spaghetti noodles, whole wheat penne, whole wheat rigatoni, spinach fettucine, spinach spaghetti noodles, etc; just pick your favorite.  Or better yet, have your kids pick the pasta and they will be more likely to eat a meal that they participated in.

This is great served with a simple green salad with organic/vegan dressing (Annie's is a great brand to try and relatively easy to find in most grocery stores) and side dish of any roasted fresh green organic vegetable such as broccoli, brussel sprouts, or asparagus.  To roast any of the vegetables mentioned above, line a cookie sheet with aluminum foil and spray with non-stick cooking oil (I prefer organic canola oil spray).  Preheat oven to 375º .  For broccoli, chop the florets off of the stalk and spread onto cookie sheet.  For asparagus, chop off the very bottom of the stalk (the thick white bottom) and spread onto cookie sheet.  For brussel sprouts, cut them in half lengthwise and spread onto cookie sheet.  After placing the vegetable on the cookie sheet, drizzle with organic olive oil (drizzle, do NOT drown the vegetables).  Sprinkle with freshly ground black pepper and a small pinch of sea salt.  Place in oven and cook for 15-30 minutes until desired tenderness is reached.

This is the first vegan meal that my family and I ate, and it was a huge success.  It made my family eager to try more dishes, which has made this transition seamless.   I hope that it is a successful meal for you and your family as well.  Please email me with any questions that you may have and I will be happy to answer them for you:  I plan on writing a blog dedicated strictly to my family's transition into the vegan world and I hope that you will follow me on my journey, whether you are trying to convert or are just looking for a few vegan meals.

Pasta Sauce recipe obtained and adapted from the book The Organic Nanny's Guide to Raising Healthy Kids by Barbara Rodriguez.  I thank her for being such an inspiration.


Tuesday, May 8, 2012
Fluffy Waffles and Cinnamon Cream Syrup (recipes follow)
Makes 8-10 6 1/2 inch waffles
Makes 1 2/3 cups syrup

2 cups all-purpose flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
3 eggs, separated
2 cups milk
1/4 cup vegetable oil
1/2 tsp vanilla extract

In a bowl, combine the flour, sugar, baking powder, and salt.  Combine the egg yolks, milk, oil, and vanilla extract; stir into dry ingredients, just until moistened.  In a small mixing bowl, beat egg whites until stiff peaks form, fold into batter.  Bake in waffle iron.

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 can (5 oz) evaporated milk
1 tsp vanilla extract
1/2 tsp ground cinnamon

Combine sugar, corn syrup, and water in a saucepan.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Remove from heat; stir in milk, vanilla, and cinnamon.  Serve with waffles.


Monday, May 7, 2012
Jumbo Chocolate Chip Cookies (recipe follows)
Makes 24 (this is what the recipe says, but I usually get 28-30 cookies out of a batch)
For best results, dough should be chilled for 24 hours.

2/3 cup shortening
2/3 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
2 cups (12 ounces) semisweet chocolate chips

In a large bowl, cream shortening, butter, and sugars until light and fluffy.  Beat in eggs and vanilla.  combine the flour, baking soda, and salt; add to creamed mixture and mix well.  Fold in the chocolate chips.  Chill for 24 hours.

Drop by 1/4 cupfuls at least 1 1/2 inches apart onto greased baking sheets.  Bake at 375º for 13-15 minutes or until golden brown.  Cool for 5 minutes before removing to a wire rack. 

**The original recipe also called for 1 cup chopped pecans to be added to the mixure at the same time as the chocolate chips.  However, one of my kids does not like nuts so I omitted them.

Recipe obtained and adapted from Taste of Home.


Wednesday, May 2, 2012
Easy Lasagna (recipe follows)
Makes a ton :)

1/2 cup chopped onion
2 Tbsp oil
2 lbs ground beef
2 cans (6 oz each) of tomato paste - dilute with 2 1/2 cups water
2 cloves garlic, minced
3/4 teaspoon oregano
1 tsp black pepper
2 tsp Mrs. Dash Garlic and Herb Seasoning Blend
4 cups shredded mozzarella cheese
22 oz small curd cottage cheese
12 ounce package of mini bow tie pasta
1 cup shredded Parmesan cheese

Saute onion in oil, add meat and brown well.  Add tomato paste, water, garlic, oregano, pepper, and seasoning blend.  Cover and simmer 30 minutes.  In the meantime, boil pasta.  Using a 9x13 baking dish, cover bottom with 1/2 cooked pasta, spoon half of meat mixture, 1/2 cottage cheese on top of noodles.  Cover with 1/2 mozzarella, and repeat with another layer of everything.  Top with Parmesan cheese and bake for 30 minutes at 375º.


Tuesday, May 1, 2012
Chocolate Chip Oatmeal Pancakes (recipe follows)
Makes 12 pancakes

1 1/2 cups quick cooking oats
1 cup all purpose flour
2 Tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
2 eggs, lightly beaten
1 1/2 cups milk
2 Tbsp butter, melted
3/4 cup chocolate chips (milk chocolate)*
1/2 tsp pure vanilla extract

In a bowl, combine the first five dry ingredients (make sure to get the lumps out of the brown sugar).  In a separate bowl, combine milk, eggs, and butter; stir into the dry ingredients just until blended.  Fold chocolate chips into batter.  Pour batter by 1/4 cupful onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.  Cook until second side is golden brown.

*You can exchange the chocolate chips for 1/2 cup chopped pecans.

Pancake Tips:  Instead of using butter to grease your griddle, use Crisco or some other shortening.  Shortening does not burn while butter does.  Using shortening will ensure that your pancakes will turn out better.  Do not "handle" pancakes too much; flip only once.  While unnecessary, griddles are best for cooking pancakes; if you cook pancakes often, you should invest in a griddle (they are inexpensive).


Monday, April 23, 2012
Applesauce Oat Muffins (recipe follows)
Makes 12 muffins

1 1/2 cups quick-cooking oats
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup milk
3 tablespoons vegetable oil
1 egg white

1/4 cup quick-cooking oats
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter, melted

In a large bowl, combine the first seven ingredients.  In another bowl, combine the applesauce, milk, oil, and egg white.  Stir into dry ingredients just until moistened.  Fill muffin cups coated with nonstick cooking spray three-fourths full.

Combine topping ingredients; sprinkle over batter.  Bake at 400º for 16-18 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing to a wire rack.

Recipe obtained from Taste of Home


Sunday, April 22, 2012
Kiddie Crunch Mix (recipe follows)

1 cup animal crackers
1 cup Goldfish Chocolate Grahams
1 cup miniature pretzels
1 cup salted peanuts
1 cup M&M's
1 cup chocolate- or yogurt-covered raisins

In a bowl, combine all ingredients; mix well.  Store in an airtight container.  Makes 6 cups.


Thursday, April 12, 2012
Grilled Corn on the Cob with Garlic Butter (recipe follows)

4 ears of corn in their husks
1 stick unsalted butter, softened
4 cloves of garlic

Without removing the husks, peel the husks down and remove the corn silk.  Re-cover corn with husks.  Place on grill over medium heat for about 20-30 minutes, turning once.  After taking the corn off of the grill, remove the husks and spread garlic butter over the corn.

Cut the stick of butter into fourths.  Using a small food processor, pulse the butter and garlic cloves until smooth.  Add salt and pepper to taste.


Monday, April 9, 2012
Deviled Eggs (recipe follows)

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 Tbs sweet pickle relish
1 tsp yellow mustard
Salt and pepper, for taste
Paprika, for garnishing

Boil eggs (see below for tips on boiling eggs) and allow to cool, then peel and discard the shells.  Halve 7 eggs lengthwise.  Remove yolks and place in a small bowl.  Mash yolks with a fork and stir in the mayonnaise, pickle relish, and mustard.  Add salt and pepper to taste.  Fill egg whites evenly with yolk mixture.  Garnish with paprika.  Store covered in refrigerator.

Tips for boiling eggs:
Place eggs in a pot and fill slowly with water, cover.  As soon as the water starts boiling, turn off burner, and remove the pot from the heat.  Leaving the lid on the pot, let the eggs stay in the pot for 20 minutes.  Remove eggs carefully and pat dry.


Thursday, March 22, 2012
Best Ever Bran Muffins (recipe follows)

This is one of my favorite recipes from when I was a child.  It was fun to help my grandmother make these, and now my kids help me.  A batch of muffins only takes 15 minutes to cook, so this would be great to make the batter on a Sunday and cook them in the mornings during the week or for an afternoon snack.

This recipe calls for a quart of buttermilk, but I used dry buttermilk.  I keep this on hand because when I buy regular buttermilk, I always let it spoil.  This way, I always have buttermilk when I need it.

1 (15 oz) box Bran cereal
3 cups sugar
5 cups flour
5 teaspoons baking soda
4 eggs
1 quart buttermilk
1 cup canola oil

In a very large bowl, mix bran cereal, sugar, flour, and soda.  Beat eggs, milk, and oil and add to dry ingredients.  Mix well.  Grease muffin tin or use muffin cups.  Using an ice cream scoop, fill muffin tin 2/3 full.  Bake at 400º for about 15 minutes.  Refrigerate mix and use as needed.  The batter will last 2 weeks in your refrigerator.


Tuesday, March 20, 2012
Bagel Omelet Sandwich (recipe follows)
Serves 4

1/4 cup finely chopped onion
1 Tbsp Butter
4 eggs
1/4 cup chopped tomato
1/8 tsp salt
1/8 tsp pepper
4 slices Canadian bacon
4 bagels, split
4 slices of cheese

In a large skillet, saute onion in butter until tender.  Whisk the eggs, tomato, salt, and pepper.  Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. cook until the eggs are set.  Meanwhile, heat the bacon in the microwave and toast bagels if desired.
Layer bagel bottoms with cheese.  Cut omelet into fourths and serve on bagels with bacon.

Recipe obtained and modified from Taste of Home


Monday, March 12, 2012
Sausage, Egg, and Cheese Breakfast Pizza (recipe follows)
Serves 8

1 tube (8 oz) refrigerated crescent rolls
1 lb of breakfast sausage
1 1/4 cups frozen shredded hash brown potatoes
1/4 tsp garlic salt
1/4 tsp black pepper
2 green onions, chopped
3/4 cup total shredded cheddar cheese and shredded mozzarella cheese (this is an estimated amount, I put what looked like enough)
4 eggs, well beaten

  1. Separate crescent dough into eight triangles; place on an ungreased 12-inch pizza pan with points toward the center.  These will have to be manipulated to form a circle.  Press onto the bottom of the pan and seal perforations.  Bake at 375º  for 8 minutes.
  2. While that is cooking, crumble sausage into a large nonstick skillet coated with cooking spray.  Stir over medium heat until sausage is no longer pink.  Drain and pat with a paper towel to further absorb the grease.  Set aside. 
  3. In the same skillet (wipe out excess grease from sausage), cook the potatoes, garlic salt and pepper over medium heat until browned.
  4. Sprinkle the sausage mixture over the crust.  Layer with potatoes, onions, and cheese.  Pour the beaten eggs over the top.
  5. Bake for 10-12 minutes or until egg is set and cheese is melted.
  6. Let cool 5 minutes.  Using a pizza slicer, cut pizza into 8 triangle pieces.


Tuesday, February 21, 2012
Chocolate Pie with Meringue (recipe follows)

Pie Ingredients:
1 1/4 cups sugar
2 Tbsp flour
2 Tbsp cocoa
3 eggs, well eaten
1 tall can Pet milk
1 Tbsp butter

Pre-baked pie shell

Pie Directions:
Mix sugar, flour, and cocoa together. Add eggs and milk. Blend well with electric mixer. Microwave on high for 5 minutes. Remove and mix well. If it is not thick, cook a few minutes longer. Add butter and beat well (butter will melt when it is put into the bowl). Put in a pre-baked pie shell. Allow pie to cool before making the meringue.

Meringue Ingredients:
3 egg whites
1/4 tsp cream of tartar
1/4 cup sugar

Meringue Directions:
Preheat oven to 325º . Beat the egg whites and cream of tartar until soft peaks form. Gradually add in the sugar and beat until mixture is stiff. Spread onto pie making sure to touch the pie crust around the edges. Bake for 12 minutes. If the meringue is not brown enough, raise temperature to 350 degrees and bake longer. Watch to make sure the meringue does not get too brown.


Tuesday, February 14, 2012
Moist Red Velvet Cake (or cupcakes) (recipe follows)

I made these for an activity at a kids party.  Click here to view activity.

1 1/2 cups sugar
1 1/2 cups vegetable oil
2 eggs
2 1/2 cups flour
1 tsp. soda
2 Tbsp. cocoa
1 cup buttermilk
2 oz. red food coloring
1 Tbsp vinegar
1 tsp. vanilla

Beat sugar and oil until well blended.  Add eggs and beat well.  Sift dry ingredients and add alternately with buttermilk.  Beat well.  Add food coloring and vinegar.  Mix and add vanilla.  Pour into a greased and floured 9x13 pan (or greased muffin tin for cupcakes, makes 24 cupcakes).  Bake at 350º for 30 minutes or until cake (or cupcakes) tests done.

Cream Cheese Frosting
3/4 stick oleo, softened
1 (8 oz) pkg. cream cheese, softened
1 box powdered sugar
1 tsp vanilla

Mix all ingredients until well blended and smooth.  Frost top and sides of cake (or tops of cupcakes).


Friday, February 10, 2012
Paula Deen's Buttermilk Pie (recipe follows)

1 1/2 cup sugar
1 cup buttermilk (I keep powdered buttermilk in my pantry at all times so that I am never out of buttermilk; all you have to do is add water. It works just as well as regular buttermilk,)
1/2 cup Bisquick
1/3 cup butter, melted
1 tsp vanilla
3 eggs

Preheat oven to 350º.  Grease a 9-inch pie plate.  Combine all ingredients in a mixing bowl and blend for 1 minute.  Pour batter into pie plate and cook for 50 minutes or until a toothpick inserted into the middle comes out clean.


Tuesday, February 7, 2012
Hot Layered Dip (recipe follows)

Picture is of the recipe doubled.

1 (8 oz) pkg cream cheese, softened
1 can Ranch style black beans, drained and rinsed
1 can (10 oz) Rotel, drained (well)
1 cup shredded sharp cheddar cheese

Preheat oven to 350º.  Spread cream cheese in bottom of 9-inch pie dish (when I double the recipe, I use a 9x13 glass baking dish). Layer with black beans, Rotel, and top with cheese.
Bake 10-15 minutes or until cheese is melted.  Serve hot with tortilla chips.


Monday, February 6, 2012
Chicken Spaghetti Casserole (recipe follows)


3 - 4 lbs. chicken breasts 
1 ½  sticks butter
3 medium onions, chopped
2 bell peppers, chopped
1 cup celery, chopped
1 clove garlic, crushed
2 ½ cups diced tomatoes (or 2 14.5 oz cans)
1 ½ -2 tsp. McCormick Garlic Pepper Blend
1 (16 oz.) pkg. very thin spaghetti, cooked according to directions
½ lb. sharp cheese, grated (I use a 2 cup package of shredded cheese)
2 cans of chicken broth (use as little or as much as it needs, but the dish does not need to have too much liquid)

Bake chicken until done.  Saute onions, peppers, celery, and garlic in butter.  Add 1 quart bought chicken stock and tomatoes and simmer together.  De-bone chicken and cut into medium size pieces.  Mix with sauce and add spaghetti which has been cooked in chicken stock and water. (drain before adding chicken and save some in case you need to add more moisture to casserole).   Add seasoning.   Mix well.  Add cheese and stir well. Put in large casserole and bake 50-60 minutes in 350 degree oven.  Sprinkle small amount of cheese on top about 3 minutes before removing from oven if desired.

This also freezes very well.


January 29, 2012
Breakfast Sandwiches: Sausage, Egg, and Cheese on an English Muffin (recipe follows)
Bacon could be substituted for sausage or it could just be an egg and cheese on an English muffin.
Serves as many as you want to make (I made 6)

6 eggs
1 pkg of fresh sausage (the kind you slice)
6 whole wheat English muffins
1 cup shredded cheddar cheese

  1. Preheat oven to 350º.  Using a muffin tin, spray 6 of the muffin wells with non-stick cooking spray.  Then crack an egg into each muffin well.  Put these in the oven for 15-20 minutes. 
  2. While the eggs are cooking, slice and cook the sausage according to directions on the package.  I used a griddle at medium heat, heating the sausages for about 4-5 minutes on each side.
  3. Next, slice open the English muffins and lightly toast them in the toaster. 
  4. Place the toasted English muffins on a baking sheet.  Begin to make your sandwiches.  Put cheese on each of the bottom slices of The English muffin.  Then put the cooked egg on top of the cheese.  Next, place the sausage on top of the egg.  Last, place the top slice of the English muffin on the sandwich.  (Note: my kids like them "smooshed" so I had to apply pressure to the top of the sandwich to "smoosh' them down).
  5. The last step is to melt the cheese.  Place the baking pan of breakfast sandwiches into the oven and bake at 350º for about 5 minutes (use your judgement based on how many sandwiches you are making).  Serve.
Note: these can be frozen.  To do so, do not do step 5.  Instead, place the baking pan of sandwiches in the freezer (as is, not covered and not touching) for about 45-60 minutes.  Then wrap each one in plastic wrap and place in a freezer bag and put back in the freezer (make sure to label the contents and the date).  To de-thaw, unwrap sandwich and cook in the oven for approximately 25 minutes at 350º.

Eggs: Before Cooking
Eggs: After Cooking

Recipe obtained and modified from


January 26, 2012
Meatloaf (recipe follows)
Serves 7

2 lbs ground round
2 cans (8 oz each) tomato sauce (one to go in the meatloaf, one to go on top)
1 cup uncooked oatmeal
1 egg, well beaten
1/4 cup chopped onion
1 tsp. salt
1 tsp. pepper

Preheat oven to 350º.  In a bowl, combine all ingredients (leave out one can of tomato sauce for later use) and mix well with hands or spoon.  Put into an ungreased loaf pan.  Bake at 350º for about 1 hour.  Take meatloaf out of oven and pour the additional can of tomato sauce over the top (make sure to cover).  Place meatloaf back in oven and bake for 5 more minutes.  Let stand 5 minutes before slicing.


January 25, 2012
Blueberry Breakfast Cake (recipe follows)
Serves 6-8

1/2 cup unsalted butter, room temperature
2 tsp. lemon zest (I have also made this without the lemon and I like it better without it) [
7/8 cup (which is 3/4 cup + 2 Tbsp) + 1 Tbsp (this is for sprinkling on top) sugar
1 egg, room temperature
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp salt
2 cups fresh blueberries (or frozen ones that have be thawed)
1/2 cup buttermilk* (I usually keep powdered buttermilk in my pantry/refrigerator because I don't use it often and it doesn't expire for months)

Preheat the oven to 350º.  Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined.  Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder, and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk.  Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray.  Spread batter into pan.  Sprinkle batter with remaining tablespoon of sugar.  Bake for 35 minutes.  Check with a toothpick to see if it is done.   (Baking for as long as 10 more minutes might be necessary).  Let cool at least 15 minutes before serving.

Original recipe from


January 13, 2012
Nutty Green Beans (recipe follows)
Serves 5

2 (14.5 oz) cans of green beans (the "cut" variety)
2 Tbsp butter
1/2 cup slivered almonds
2 tsp lemon juice
1 tsp salt
1/2 tsp pepper

In a medium saucepan, cook green beans.  Drain.  Heat butter in sauce pan and saute almonds until brown.  Return beans to sauce pan.  Stir in lemon juice, salt, and pepper.  Serve.


January 9, 2012
Blueberry Pound Cake (recipe follows)

Grease and flour bundt pan.

1 box Duncan Hines Butter Recipe Golden cake mix
1 cup canola oil
4 eggs
1 (8 oz.) cream cheese, room temperature
2 cups blueberries (fresh or frozen, if frozen thaw to room temperature and blot excess juice)
Beat cream cheese, add oil, egg, and mix well.  Add cake mix.  Blend at medium speed for 4 minutes.  Stir in blueberries.  Pour into greased and floured bundt pan.  Bake at 325 degrees for 45-50 minutes or until tests done.


January 9, 2012
Roasted Sweet Potatoes (directions follow)
4 servings

2 lbs sweet potatoes (I use two medium-to-large sweet potatoes)
black pepper
olive oil

Line cookie sheet with aluminum foil.  Spray foil with non-stick cooking spray.  Pre-heat oven to 375°.  Clean sweet potatoes.  Leaving the skin on the potatoes, dice the sweet potatoes into bite-sized pieces and place one greased, foil-lined cookie sheet.  Drizzle olive oil over the sweet potatoes.  Sprinkle the potatoes with black pepper and a little salt.  Place in the over and cook at 375° for 35-45 minutes until slightly browned and tender.


January 6, 2012
Brunch Bacon and Eggs (recipe follows)
8 servings

2 (8 oz.) crescent rolls or 3 cups butter croutons (I used crescent rolls)
12 bacon strips cooked crispy and crumbled
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
6 eggs lightly beaten
¾ cup milk
½ tsp. salt

Preheat oven to 375°.  Unroll crescent rolls into 1 long rectangle.  Press into bottom and slightly up sides of a greased 13x9 inch baking pan.  Seal seams and perforations.  Bake 6 minutes.  Sprinkle with bacon and cheese.  Reduce oven to 350°.  Combine eggs, milk, and salt.  Pour over bacon and cheese.  Bake @ 350° 35-40 minutes until light brown or set. 
If using croutons, mix croutons and cheese together before putting on bottom of pan.


January 1, 2012
Crunchy Coleslaw (recipe follows)

Serves 8:
1 package tri-color coleslaw
6-8 green onions, chopped
1 package chicken flavored ramen noodles
1 cup slivered almonds, toasted
1 tsp salt
1/2 tsp pepper
1 tsp ground mustard
4 packets of Splenda
1 packet of flavor packet from ramen noodles
3 Tbsp red wine vinegar
1/2 cup canola oil

In a large bowl, combine the coleslaw, chopped green onions, toasted almonds, and ramen noodles broken into bite-sized pieces (set the flavor packet to the side for later use). 

In a smaller bowl, combine the salt, pepper, ground mustard, Splenda, flavor packet from ramen noodles, red wine vinegar, and canola oil.  Whisk until blended.

When ready to serve, pour wet mixture over the cabbage mixture and toss.  Serve immediately.


November 29, 2011
Pumpkin-Chocolate Chip Cake (recipe follows)

[Recipe obtained and altered from All You magazine]

1 stick unsalted butter, melted and cooled
1 1/4 cups sugar
3 large eggs
1 cup canned pumpkin puree
1 tsp. vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 3/4 cups all-purpose flour
1/3 cup milk
1 cup chocolate chips

Preheat oven to 350 degrees F.  Spray an 8-inch square baking pan with cooking spray; line with parchment.
Whisk together butter, sugar, eggs, pumpkin puree, and vanilla in a large mixing bowl.  Stir in baking soda, baking powder, pumpkin pie spice, and salt.  Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not over mix).  Fold in chocolate chips.
Spoon batter into pan and smooth top with a rubber spatula.  Bake until firm to the touch and a toothpick inserted in the center comes out clean, approximately 55 to 60 minutes.  Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack.  Immediately turn right side up onto another rack to cool completely.  Cut into 12 squares and serve.


Monday, October 17, 2011
Chicken Tortilla Soup (recipe follows)

2 medium onions, chopped
2 jalapeno peppers, diced
4 cloves minced garlic
4 chicken breasts
2 (14.5 oz) cans diced tomatoes
2 cans Rote
2 cans tomato soup
2 cans chicken broth
1 can water
1 can whole kernel corn
2 tsp. cumin
2 tsp. chili powder
2 tsp. salt
1 tsp. lemon pepper
4 Tbsp. worcheshire sauce

Boil chicken until done then shred/chop into small pieces.  Saute onions, jalapenos, and garlic, then add to chicken.  Stir in the rest of the ingredients.  Add more broth if needed.  Simmer 1 hour.  Serve with tortilla chips and grated cheese.


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