Monday, March 27, 2017

Cinnamon is AWESOME!!!

I don't know about you, but I love cinnamon!  I always add extra when a recipe calls for cinnamon.  There's no such thing as too much cinnamon.  This recipe originally called for 2 tsp.  REALLY???  I had to increase it a bit and I'm so glad I did!

I held an essential oil class at my house yesterday and I made this scrumptious dessert!  Those of you who didn't want to try it really missed out!  IT WAS SOOOOO GOOD!  Hubby and I are enjoying what's left.  Lucky us!!  I can't believe how easy it was to make!

 Cinnamon Cream Cheese Danish

2 pkg. crescent rolls
2 (8 oz) softened cream cheese
1/2 c sugar
1 tsp vanilla extract
1 stick melted butter


½ c sugar
1 Tb. cinnamon

Preheat oven to 350.  Spray 9x12 pan with Pam.  Unroll 1 package of crescent rolls on bottom of pan and pinch seams together.  Mix the softened cream cheeses, ½ cup of sugar, and vanilla together until creamy.  Spread the cream cheese mixture over the crescent roll dough.  Unroll the 2nd package of crescent rolls on top of the cream cheese.  Pinch seams together.  Pour melted butter over the top.  Mix the ½ c sugar and cinnamon together and sprinkle on top.  Bake for 30 min.  Let cool then refrigerate.

Saturday, March 11, 2017

Peep, Peep, Peep

The grands came to visit today!!  They are the sweetest little people I know!  They also like to help in the kitchen.  I found this recipe on the internet and saved it just for them.  They each chose a color and told me where they wanted it in the layering.  This is their creation!  They are so excited to have it for dessert tonight!  My little chickies were also excited to eat the leftover Peeps!

Rice Krispy Peep Treats

4 tablespoons butter or margarine (divided into 4 equal pieces)
4 3-ounce packages Marshmallow Peeps (in 4 different colors)
6 cups Crispy Rice cereal (divided)
  1. Prepare an 8-9" loaf pan by spraying lightly with cooking spray.
  2. Divide the Peeps by 10s of the same color - 10 pink, 10 yellow, etc.
  3. In a deep, medium sized microwaveable dish, microwave 10 of the same color peeps with 1 tablespoon of butter on high for 45 seconds. Spray your spatula with cooking spray.  Stir butter and Peeps together until fully melted and mixed.
  4. Stir in 1½ cups of cereal until fully coated. Press firmly into the loaf pan.
  5. Repeat steps 3-4 with the other Peeps colors.
  6. Allow to cool completely (1-2 hours) before slicing.
                                                                               Makes 8 – 16 servings

Tuesday, January 17, 2017

Useless Facts

You know how sometimes you run across facts that really have no significant impact on your life?  Well I learned two useless facts this week.  Did you know a group of butterflies is called a kaleidoscope?  Yeah, I didn't either.  Also, did you know a shallot is a cross between an onion and garlic?  You can find them with the garlic bulbs at the grocery store.  The last fact may have had a slight impact on my life. 

We went to our daughter's house for Christmas Eve.  She served the most magnificent Kale Salad.  Yes.  It was magnificent!  She had gotten the recipe from a friend of hers so she named it Anna's Kale Salad.  Thank you for sharing the recipe Anna!  All I can say about this salad is OH!  MY!  GOODNESS!  I made it with dinner tonight and I am so glad I have some left over for lunch tomorrow.  I found the kale already chopped up at Aldi's.  It did have some pieces with the thick stem, so I just pulled the green off of it and threw the stem away.  You'll enjoy this even if you don't think you'll like kale.

Anna's Kale Salad


1 diced shallot
2 tsp. Dijon mustard
2 Tbs. Red Wine Vinegar
½ tsp sugar
½ cup olive oil

Make the dressing a day before so it has time to sit and blend.  Store in a glass jar and leave on the counter.


Sweet nut and seed salad topping (I used honey roasted pecan and cranberries)
Crumbled goat cheese

Pull kale into small bites.  Toss in dressing and let it sit for about 30 minutes to tenderize the kale.  Add the salad topping and goat cheese.  Toss and serve.

Saturday, January 7, 2017

Sausage Bread

My sister-in-law would make sausage bread on occasion.  She gave me the recipe a number of years ago.   I made a few changes to make it more like what my family enjoys.  I just changed the cheese, gave 2 options for the bread, and took out the parsley.  If you would like it to be spicy, just use the hot sausage.  I prefer the mild sausage myself.  I usually use the pizza dough and cut it into slices after it's baked as an appetizer for Christmas parties, Thanksgiving dinner, etc.  Today, I thought it might go well with breakfast.  I didn't have any pizza dough so I used crescent rolls.  It turned out tasting even better than the pizza dough and this time I cut it into triangles and served it with eggs and grits.  It was a nice way to change it up.

Sausage Bread

 1 can pizza dough or 2 cans crescent rolls
1 lb. roll of sausage
1 cup Mozzarella cheese
1 tsp. fresh minced garlic
2 eggs

Cook sausage, drain, and chop up.  Mix sausage, cheese, eggs, and garlic in bowl.  Roll dough to 1/4 inch thick.  Spread sausage mixture on the center of the pizza dough.  Bring sides together in the middle and press edges together.  If using crescent rolls, unroll one can and press perforations together.  Spread sausage mixture on dough leaving ½ inch around the edges free.  Open 2nd can of crescent rolls on top of mixture and press perforations and edges together.  Brush the top with olive oil.  Bake at 350 degrees 25-30 minutes.

Sunday, October 30, 2016

I Lost My Cookies!

Facebook has so many good recipes pop up from different web sites.  I am always saving them.  A couple of weeks ago I found a lemon cookie recipe that sounded good.  I went out and bought 2 lemons and came home ready to make cookies.  I had all the other ingredients, BUT I COULDN'T FIND THE RECIPE.  GRRRRRR!!!  Friends started sending me recipes, but they weren't the same.  Others had suggestions for how I could find it.  No luck.  I went to  Nope, not there.  Finally, I put lemon cookies in the search and there it was!!!  I was thrilled!  I saved it on FB and on my computer and now it's on my blog.  This recipe will never be lost again.  Today I made the cookies with a few minor adjustments!  They are good, but they're not real sweet.  Hubby likes them and I'm taking some in my lunch tomorrow.  I hope you enjoy them too!

Lemon Cream Cheese Cookies

2 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup (1 stick) salted butter, room temperature
1/4 cup (2 oz.) cream cheese, room temperature
1/4 cup lemon juice - Use 2 lemons
2 drops lemon doTERRA essential oil
1 large egg
1 teaspoon vanilla extract


3/4 cup powdered sugar
1 tablespoon milk
1 tablespoon lemon juice
lemon zest - collect the zest from the lemons before you squeeze them.

 In a large mixing bowl , cream together butter and cream cheese until smooth, then mix in sugar and beat until creamy.  Mix in an egg and vanilla extract, and beat until fluffy and lightened in color.  In a medium bowl, combine flour, lemon essential oil, cornstarch, baking soda and salt.  Add in the flour mixture and the lemon juice to the cream cheese mixture.  Mix until a rough dough comes together. You may need to add a little more flour if the dough is too sticky.  Put dough in plastic Ziploc bag, then refrigerate for 1-2 hours, or until chilled.  When ready to bake, preheat oven to 350ยบ.  Line a  baking sheet with parchment paper.  Spray your hands with Pam and roll cookie dough into balls and lay the cookie balls on the parchment paper. Place baking sheet in oven and bake for 15 minutes, or until edges are just starting to brown and pull away from baking sheet.  Remove cookies from oven and let cool completely.  

To make icing: whisk together powdered sugar, milk and lemon juice until smooth. Add more or less powdered sugar depending on how thick you want your icing. If icing is too thick, add more milk by the teaspoon.  Let cookies cool before topping them with icing.  Top with a sprinkle of lemon zest.
Makes 2 1/2 dozen. 

Saturday, October 15, 2016

Apple of My Eye

A co-worker told me how she added baked apples in her yogurt to make a healthy, fulfilling snack.  So I decided to try it and it was delicious!  I have started baking apples, mashing them up, and putting them in CarbMaster Vanilla yogurt (Kroger brand) for breakfast.  To make it a little more filling, I add in about two tablespoons of Kashi cereal.  I can mix it up before I go to bed so the morning isn't slowed down by making breakfast.  Plus, it's one less thing to think about before my brain starts to function.  Hubby tried it and he liked it too!  I bet this will become one of your favorites!!

Baked Apples

4 apples
½ cup of water
Cinnamon to taste
2 – 3 tsp brown sugar
Spray butter
Chopped pecans, if desired

Spray a 9x13 baking dish with Pam.  Peel and core apples.  Slice in half and place flat side of apple up.  Spray each apple half with 2 squirts of spray butter and sprinkle desired amount of cinnamon on top followed by a ½ tsp or so of brown sugar.  Top with pecans, if desired.  Pour a ½ cup of water into the bottom of the baking dish.  Bake uncovered at 350 degrees for 30 minutes.

For breakfast or a snack, mash one of the apple halves, add in 1 container of vanilla yogurt, and 2 tablespoons of Kashi. Stir well and enjoy.

Saturday, October 1, 2016

Say CHEEEEEESE for Cheesecake!

 OH.  MY.  GOODNESSS!  This cheese cake is SO good!  Have you seen the recipe where people wrap an Oreo with chocolate chip cookie dough.  The cookie recipe is awesome.  This is a cheese cake that plays off that idea.  It's really simple and really good. It's super rich so small servings are plenty.  The hubby and I liked it (a little too much) and so did some friends at work.  I also like the fact that I can make this the night before if I'm planning a dinner so there is less to do the day of an event.

Chocolate Chip Oreo Cheesecake
1  16 oz. pkg. refrigerated cookie dough
16  Oreos, plus 4 more crushed for topping
2  8-oz bars cream cheese, softened
1/2 c. sugar
2  large eggs
1/2 tsp. vanilla extract
pinch of salt
Caramel topping

Preheat oven to 325 degrees F. Line an 8-x-8" baking dish with parchment paper or aluminum foil leaving hanging over the rim. Press cookie dough into bottom of baking dish.  Top with a layer of Oreos (break them up to form a single layer). Set aside.  Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer using the paddle attachment, beat cream cheese, sugar, eggs, vanilla extract, and salt.  Pour over Oreo layer and smooth top.  Top with more crushed Oreos and bake until the center is only a little jiggly, 35-40 minutes.  Refrigerate until chilled, about 3 hours or overnight.  Remove cheesecake bars from baking dish by lifting it out by the parchment paper or foil and slice into squares.  Drizzle the top of the chilled cheesecake with caramel and serve.