How it works

How it works...On the tool bar you will find categories of menus I have put together. If you would like to try one out, email me or comment on the most recent post and I will send you the recipes, along with a shopping list (see sample menu). Please remember to include your email. Or just enjoy the recipes I have posted!

Monday, June 25, 2012

Cookie Bowls

These delectable treats were an inspiration from pinterest. The actual recipe is more of a shortbread cookie, but I just used my chocolate chip cookie recipe
These are great treats for birthdays, special events, or for your personal enjoyment. 
So good as ice cream bowls.

Cookie Bowls

  • Cookie dough- I don't know if all cookie dough recipes will work. I error on a little more flour so the dough isn't quite so runny when making these.
  • Muffin tray
  • Non-stick spray
Cooking Directions
Generously spray the bottom of your muffin tray, make sure you cover all sides. If you want, sprinkle flour as well. Form the cookie dough around the back side of the muffin cup. I usually use only enough cookie dough to go half-way down the cup as the dough will fall during the baking process.  Bake at 350 about 8-10 min. Each time I make these, I start out by baking only two the first time to gauge how the dough will react on the muffin tray. Allow to cool a few minutes, then carefully slide each individual cookie cup off. Cool Completely.

Monday, June 18, 2012

Roasted Potatoes

I discovered these a while ago off one of the food blogs I follow. We love them.
My husband says, "You've made potatoes good again." He's not a huge fan of potatoes.
Gaby bakes hers in a dish but I prefer baking them on a cookie tray, they get nice and crispy.
These make great leftovers, I just throw them in my toaster oven and they are just as good.
You really need to try these potatoes.

Roasted Potatoes

  • 4-5 c. potatoes, cut into chunks. I've made it with a variety of potatoes, all equally good
  • 3 Tbsp olive oil
  • 1 tsp garlic salt
  • 2 tsp paprika- I add more for more kick
  • 1 tsp Rosemary (I added this b/c you just need Rosemary on potatoes)
  • 1 tsp pepper
  • 1/3 c. Parmesan cheese, and then some
  • Dash Salt
Cooking Directions:
In large bowl, pour olive oil over potatoes. Throw in garlic salt, paprika, rosemary, salt and pepper. Stir to coat well. Line a cookie sheet with tin foil, spray with Pam. Pour potatoes on tray. Bake at 425 for 20 min. Stir potatoes and add Parmesan cheese. Bake an additional 10 min, or until potatoes are done. Broil for 30 seconds to one minute. Sprinkle with extra cheese and salt as desired. Stir and serve.

Thursday, May 31, 2012

An explanation

I've been absent for a while. From many things. But I'm not the only one who's been absent. My husband has been too- for two months! He was doing a rotation in Baltimore. 
As a result, I haven't been cooking much. 
I'm planning on jumping back on the train.

Me and my girls in our humble kitchen. Lasagna for a week!

Wednesday, March 28, 2012

Craisin Bran Muffins

I got this recipe from my sister-in-law, she brought some to me in the hospital after I had my first baby. Now, I give them to all my friends after they have babies. These are by far the best tasting bran muffins I've ever had.
I added a few things to tailor to my liking. If you don't like craisins, they are also so delicious with dried apples, probably any fruit for that matter.
For a real treat, I top them with cream cheese frosting, but that just makes them too good.

The best part about this recipe is that it makes a ton. I usually make a dozen at a time and keep the batter in the fridge for about two weeks.

Craisin Bran Muffins


  • 3 c. sugar
  • 4 eggs
  • 1 c. shortening
  • 5 c. flour
  • 2 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 qt buttermilk (can mix milk with 4 Tbsp lemon juice or vinegar)
  • 4 c. bran flakes
  • 1 to 2 c. craisins
  • 2 c. boiling water
  • 2 c All-bran
  • Cinnamon & sugar mixed together
Cooking Directions:
Mix boiling water and All-bran, set aside. In large bowl, cream eggs, sugar, and shortening. Add buttermilk. Combine flour, salt, soda and cinnamon and mix into muffin batter. Stir in bran mixture and mix well. Fold in bran flakes and craisins.

Fill muffin tins and sprinkle with cinnamon and sugar. Bake at 320 for 20 min until toothpick comes out clean.

Monday, March 12, 2012

Cinnamon Pot-stickers

Any time we make Gyoza, we have extra wontons and so naturally we make something sweet.
These are quick and so scrumptious.

Cinnamon Pot-stickers
  • Wonton wraps
  • Cream cheese
  • Vegetable oil
  • Cinnamon & sugar mixed together

Cooking Directions:
Place a small amount of cream cheese in the middle of the wonton wrap. Fold over wrap and pinch two sides together to close seams. Heat small amount of oil in fry pan over medium heat. Add wontons and fry until golden, turn over. Remove from oil and sprinkle with cinnamon and sugar on both sides. Enjoy this delightful treat!

Monday, March 5, 2012

My Marinara Sauce

Almost anything tastes better when made by scratch. I started experimenting with homemade marinara sauce when I got into freezer foods. Now the stuff out of the jar is bland and not worth my time (although I still have it in my food storage).
This stuff is so dang good, every time I make it, I scoop some into a little bowl for myself, sit down with some Italian bread and devour the whole thing.

And it freezes so well!

Marinara sauce
  • 2 cans whole or diced tomatoes
  • 1 can tomato paste
  • 1/2 to 1 c. water- depending on desired consistency
  • 2 large carrots, finely diced
  • 1 small onion, finely diced
  • 3 cloves garlic, finely diced
  • Olive oil
  • Basil, 1 c. fresh, 2 tsp dried
  • 1/2 tsp of each: Oregano, rosemary, parsley- more or less to taste
  • Dash of sugar
  • Salt & Pepper to taste
Cooking directions:
Combine canned tomatoes, tomato paste, basil, oregano, rosemary, and parsley in a blender. Chop to desired consistency. Set aside. Heat about 1 tablespoon olive oil in large sauce pan over medium-high heat. Add carrots, onion, and garlic and stir-fry until softened. Pour tomato sauce into sauce, stir and heat through. Add salt, pepper, and dash sugar. Add water small amounts at a time to desired consistency. Taste and add additional spices as desired.

Cool completely before freezing.

*Additional ingredients to add variety: red pepper flakes for spice, sausage, hamburger, meatballs, chopped spinach, 1/2 to 1 c. heavy cream.

Tuesday, February 28, 2012

Gyoza, aka Pot-stickers

As I've said before, my parents lived in Japan for a while so we ate a number of Japanese meals in our house on a pretty regular basis. Gyoza is one of our favorite treats that we didn't get so regularly. They are pretty involved but worth every second.

  • Wonton wraps
  • 1/2 - 3/4 lb ground Pork
  • 2 Tbsp Soy Sauce, more to taste
  • 1 c. scallions, chopped
  • 1 c. cilantro, chopped
  • 1 Tbsp ginger, grated or minced
  • Pepper, dash to taste
  • Garlic Salt, dash to taste
  • Vegetable oil
Cooking Directions:
(Set up: One cup with a little water. Two fry pans, one with vegetable oil. Another with a little water and a lid to cover it)
  1. Brown the pork, drain liquid. In large bowl, mix in all ingredients except wonton wraps and vegetable oil. Set aside.
  2. Cut wonton wraps into circles. The best way to do this is by place a cup upside-down on a few wraps and cutting around the edges to make a circle.
  3. Place a spoonful of pork mixture in the middle of wonton wrap.
  4. Using your finger, use water to slightly wet one side of the wonton wrap, this helps the two sides of the wonton stick together.
  5. Fold the wonton wrap so that it makes a semi-circle. Fold small creases along the top edge and press with finger to close two sides together.
  6. Heat vegetable oil over medium heat. Add a few gyoza to the pan.
  7. Fry on each side until golden.
  8. Heat water in a simmer, transfer gyoza to fry pan with water and cover until gyoza are slightly softened. *This step is optional if you would like them crunchy*
  9. Eat and enjoy, dip in extra soy sauce.