Saturday, June 18, 2022

Veggie Alfredo Lasagna

1 box lasagna noodles, cooked
1 cup fresh spinach leaves
1 cup shredded carrots
2 small zucchini thinly sliced
2 small yellow squash thinly sliced
24 oz ricotta cheese
4 cups mozzarella cheese, shredded
¼ cup cheddar cheese, shredded
1 batch alfredo sauce (recipe below) 
Salt and pepper to taste
Italian seasoning

Alfredo sauce:
1 cup butter
2 clove garlic, minced
2 cups heavy cream
½ cup shredded parmesan (real stuff, not green can)
1 t salt
¼ t pepper
Melt butter in saucepan. Add garlic & cook 1 minute. Add cream & bring to a simmer. Add cheese & simmer 7-8 minutes until thick. Add salt & pepper & adjust to taste

Preheat oven to 350⁰.
In a 9X13 baking dish, spread a thin layer of alfredo sauce on the bottom.
Layer the zucchini on top of the alfredo sauce then spoon on a layer of ricotta cheese then sprinkle a layer of mozzarella cheese. Sprinkle a pinch of salt, pepper and Italian seasoning (optional). Top with a layer of noodles.
Repeat the layering process with the squash, spinach and carrots topping each layer with alfredo sauce, ricotta cheese, a sprinkle of mozzarella and then noodles.
After the carrots layer, place a final layer of alfredo sauce on the noodles then top with remaining mozzarella and cheddar cheese. Be sure to cover the noodles with sauce so they don't dry out. Cover with foil & bake at 350˚ for 50-60 minutes or until the center is hot.

Chicken Tot Pie

3 tbsp butter
1 onion, finely chopped
2 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
¼ cup cold water
3 tbsp cornstarch
⅓ cup sour cream
2 lb bag frozen mixed veggies
½ T dried parsley flakes
1 t dried rosemary, crushed 
4 cups cubed chicken
2 cups shredded cheese
1½ t salt
½ t pepper

Preheat oven to 350⁰. Spray 11X14 pan with cooking spray. Set aside. Saute the onion in butter until transparent.
Add garlic and saute for 2 more minutes.
Next, add chicken broth and cream. Mix with immersion blender to blend up the onion a bit. Bring to a boil.
In a small bowl, stir the cornstarch into the cold water and pour into the boiling sauce, stirring constantly. Sauce will begin to thicken. Add sour cream. Heat through.
Add veggies, parsley & rosemary & cook for a few minutes. Makes sure sauce is thick enough & thicken further with cornstarch slurry if needed. Add 1 cup cheese & cubed chicken. Pour mixture into a 11X14 baking dish (this recipe makes a lot! If using 9X13 pan you'll also need to pour some into a 8X8 pan). Sprinkle remaining cheese over top & top with tater tots in neat rows. Bake for 50 minutes. Let cool 20 minutes to let the sauce thicken. Serve with a Steamed Veggie & crescent rolls. Yum!

Saturday, May 28, 2022

Blackberry Crisp

1 1/2 cup quick oats
1 cup flour
1 cup brown sugar
1/4 teaspoon salt
1 cup butter, cut into tablespoon-size pieces
8-10 cups fresh blackberries, washed and dried well
1/3 cup sugar
1/3 cup flour
1 tablespoon lemon juice

Preheat the oven to 350⁰.
In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom.
Sprinkle the crisp topping evenly over the top.
Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed).
Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream (or lemon frozen yogurt!) or sweetened, whipped cream, if desired

Monday, January 24, 2022

Instant Pot Creamy Chicken & Rice Soup

2 teaspoons olive oil
½ yellow onion, chopped
1 large carrot, cut into slices
1 large stalk celery, diced
3 garlic cloves, minced
¾ teaspoon crushed dried rosemary
5 cups low sodium chicken broth
2 lbs boneless skinless chicken breasts
¾ cup brown rice, uncooked
1/2 teaspoon salt
¼ teaspoon pepper
½ c ½ & ½
¼ c Cornstarch
¼ cup minced parsley
salt & pepper to taste

Set the Instant Pot to Saute mode. Heat the olive oil, then add the onion, carrot and celery. Saute the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.

Add the garlic and rosemary. Cook, stirring constantly, for 30 seconds.

Pour in the chicken broth and stir to combine.

Add the chicken breasts, brown rice, salt and pepper to the Instant Pot.
Put the lid on & close the steam vent. Set to HIGH pressure using the manual setting. Set the time to 13 minutes. It will take about 15 minutes to reach pressure.
Once the time is expired, use natural release for 10 minutes, then quick release.

Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer back to the pot. Turn on saute mode again. Stir together the ½ & ½ & Cornstarch & add to the pot. Stir until thick. Stir in the parsley and season with salt and pepper to taste. Serve.

Sunday, January 16, 2022

Perfect M&M Cookies


  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • large eggs
  • 1 teaspoon vanilla
  • 2 3/4 cups flour
  • tablespoons Instant vanilla pudding mix
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup mini chocolate chips
  • 2 cups Mini M and M's
Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

In a large mixing bowl cream the butter and sugars until well combined. Add the eggs and vanilla, mixing to combine. Mix flour, pudding mix, baking soda and salt in a medium bowl, stirring to combine. Add chips and m and m's stirring to combine.

With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Wednesday, January 5, 2022

Amish Friendship Bread

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 cups buttermilk
  • 4 cups flour
  • 2 tsp baking soda
  • ½ t salt
Cinnamon Sugar
  • 2/3 cups sugar
  • 2 tsp cinnamon
Cream together butter, sugar and eggs. 
Add milk, flour, baking soda & salt. 
Divide 1/2 of the batter into two greased loaf pans. 
Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of the cinnamon sugar on top of the batter in each pan.
Add remaining batter to pans; sprinkle the remaining cinnamon sugar on top of each.
Swirl with a knife.
Bake at 350 for 45-50 min. or until toothpick comes out clean when tested.
Cool in pan for 20 minutes before removing from the pan.

Friday, December 31, 2021

Creamy Chicken & Wild rice Soup (gluten free)

  • 1 lb Boneless Skinless Chicken Breasts – cut into 1 ½’’ cubes
  • Salt & Ground Black Pepper to taste
  • 1 Cup Uncooked Wild Rice - rinsed*
  • 4 cloves Garlic – peeled & minced
  • 1 small Yellow Onion – peeled & diced
  • 2 large carrots – peeled & diced
  • 2 large stalks celery – diced
  • 1 TBS Fresh Thyme
  • ½ tsp EACH: Dried Sage & Dried Rosemary
  • Cups Low-Sodium chicken stock depending on desired thickness
  • ½ cup grated parmesan, plus more for garnish
  • 4 ounces Cream Cheese – at room temperature & cut into small cubes
  • 1 ½ Cups Half and Half 
  • ¼ Cup Cornstarch
Season chicken generously with salt and pepper. Place chicken in the bowl of a 6 quart slow cooker or crockpot.

Add rice, garlic, onion, carrots, celery, thyme, sage, rosemary & stock. Season with salt and pepper to taste and stir to combine. 

Cover and cook on HIGH for 2 ½ - 3 hours or LOW for 4 ½- 5 hours.
Add the cream cheese and grated parmesan to the slow cooker. In a large (2 or 4 cup) glass measuring cup, mix the cornstarch with the half and half. Add the mixture to the slow cooker and stir to combine.

Cover and cook on HIGH for 30 minutes – 1 hour, or until the cream cheese is melted, the chicken is cooked and rice is tender.

Taste and adjust for seasoning with salt, pepper or additional half and half if you like a thinner soup.

To serve: Divide the soup among bowls and garnish with more grated parmesan. Enjoy!

Saturday, September 11, 2021

Cheesy Doritos Casserole

3 cups cooked chicken chopped (I used a rotisserie chicken)
8 oz sour cream
1 (10.75-oz) can cream of mushroom soup
1 (10.75-oz) can cream of chicken soup
1½ cups salsa or 
1 (10-oz) can diced tomatoes and green chiles
1 (11-oz) can of corn, drained
2 cups Mexican cheese shredded
1 (9.25-oz) bag of nacho cheese Doritos

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.

Crush the entire bag of Doritos and cover the bottom of the dish.

Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Mix it up a little with the Doritos.

Bake uncovered for 20 min. Top casserole with the remaining cheese and bake 5 additional minutes or until melted.
Serves 8

Sunday, July 11, 2021

Elderberry drink (for immunity)

2 T Elderberry syrup
2 T Apple cider vinegar
2T lemon juice 
2 T Baobab powder 
Stevia powder to taste (1/32 tsp)
Add all to a quart jar. Stir. Add ice & water to the top. 

Fond Baobab here:

Tuesday, June 22, 2021

Perfect Snickerdoodles

  • 1 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1 tablespoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 3/4 cup flour


  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  1. Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
  3. Turn mixer to low and add in flour, mixing until just combined.
  4. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
  5. Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
  6. Place on prepared baking sheet about 2- inches apart. Bake for 12 – 15 minutes, turning cookie sheet halfway through baking.
  7. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
Makes 12 jumbo cookies (w/ muffin scoop- bake 15 min)

Sunday, June 20, 2021