Tag Archives: Holiday

Kids Patriotic Breakfast

27 May

BLSH_XPCYAAxzWCKids Patriotic Breakfast


Greek Yogurt
100% Pure Maple Syrup


Mix a little syrup in with the Greek yogurt to your liking. Slice strawberries thin. Design a flag with yogurt, strawberries and blueberries. I used a cookie cutter to cut the apples into star shapes. Cook bacon and eggs. Serve.

Paleo Cranberry Sauce

18 Nov

Paleo Cranberry Sauce










2 cups Orange Juice, freshly squeezed
2 lbs Cranberries (Fresh)
1/3 cup Maple Syrup


Place cranberries and orange juice in a pot and bring to a boil, stirring occasionally. Boil a few minutes. Cranberries will begin to pop open. Continue stirring while boiling until all cranberries have popped, stir in the pure maple syrup. And done! 🙂

*You may want to add a bit more maple syrup depending on how sweet you want it and what grade syrup you have. I used grade A. I was out of B. Grade B tends be be better for cooking. Just FYI. This is all new to me. Learning as I go.

*Inspired by Make It Paleo

Grandma Tenia’s Banana Pudding

7 Apr

Grandma Tenia’s Banana Pudding


4-½ cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling
3 eggs, separated
42 Nilla Wafers (½ of 12-oz. pkg.)
3 large bananas, sliced
Dash cream of tartar
1/3 cup sugar


PREHEAT oven to 350°F. Add milk to dry pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
ARRANGE layer of wafers on bottom and up side of 2-qt. baking dish. Top with layers of one third of the pudding and one half of the banana slices. Repeat layers; cover with the remaining pudding.







BEAT egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form.








Spread over pudding, sealing to edge of dish.
BAKE 15 min. or until meringue is browned. Cool. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator.

Almond Joy

24 Dec

This is so simple and my husband loves them

Almond Joy


2 cups Semi Sweet Chocolate (Ghirardelli is my favorite)
1 ½ cup whole raw almonds
1 ½ cup coconut flakes


Melt chocolate on low in an oiled sauce pan. Stir until melted. Turn off burner. Stir in the almonds and coconuts.

Scoop by the spoonfulls out onto wax paper or greased foil. Press a tiny amount of coconut flakes and one whole almond into each dollop. Let sit until cool. Enjoy!

Mother – Daughter Fudge

22 Dec

My mom and I made this fudge together so many times we just started calling it Mother – Daughter Fudge ;o)

2 cups (12 ounces) semisweet chocolate chips

¾ cup milk chocolate chips

2 squares (1 ounce each) unsweetened chocolate, coarsely chopped

1 can (14 ounces) sweetened condensed milk

1 cup miniature marshmallows

½ cup chopped walnuts (optional)


Line 8-inch square pan with foil, extending 1-inch over ends of pan. Lightly butter foil.

Melt chocolates in medium saucepan over low heat, stirring constantly. Remove from heat. Stir in condensed milk; add marshmallows and walnuts, if desired; stir until blended.

Spread chocolate mixture evenly in prepared pan. Score into 2-inch triangles or squares by cutting halfway through fudge with sharp knife while fudge is still warm.
Refrigerate until firm. Remove from pan by lifting fudge and foil. Place on cutting board; cut along score lines. Remove foil. Store in airtight container in refrigerator.
Variation: For Mint Fudge, substitute 1-2/3 cups (10 ounces) mint chocolate chips for semisweet chocolate chips and ½ cup chopped party mints for walnuts.

Baked Ham With Pineapple

16 Dec

Baked Ham With Pineapple


1 (12 pound) bone-in ham
½ cup whole cloves
½ cup packed brown sugar
1 (20 ounce) can pineapple rings in heavy syrup
1 (4 ounce) jar chopped maraschino cherries
1 (12 fluid ounce) bottle lemon-lime flavored carbonated beverage (7 up)


1. Preheat the oven to 325 degrees F
2. Place ham in a roasting pan.
3. Score the rind of the ham with a diamond pattern.
4. Press a clove into the center of each diamond.
5. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda.
6. Coat the ham with this mixture.
7. Arrange the pineapple rings over the outside of the ham.
8. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
9. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C).
10. Be sure the meat thermometer is not touching the bone.
11. Remove toothpicks before serving

Christmas Fruit Platter

14 Dec

I was assigned a dessert to bring for one of our Christmas parties.  I just really wanted to be able to bring something healthier than the cookies I had in mind.  I threw together these fruits to make it look a little like Christmas. I think it turned out well (for fruit anyway).

9-Inch Single Pie Crust

23 Nov

9-Inch Single Pie Crust


*1 ¼c. all-purpose flour (I store my wheat flour and all purpose flour together. So it will be about half of each kind, makes me feel a smidge less guilty. hahaha You can taste that it is part wheat. Whatever. Still yummy! ;o) )
*½ tsp. salt
*½ tsp sugar
*1/3 c.+ 1 Tbsp. butter (room temp)
*Ice water (probably about ¼ c or a little more if needed)


Combine flour and salt in a bowl.

Cut in butter until you get pieces that are about pea-sized.

Sprinkle the ice water by about a tablespoon at a time over the flour mixture.

Gently, turn the dough with your fingers so it gets exposed to the water. Not mixing, just moistening. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball.

If you are not ready to use the dough yet just wrap in Saran Wrap and keep in the fridge.

Ready to roll? Lightly flour your work surface and place the dough ball on the surface. Handle the dough as little as possible. Starting in the center, roll the dough out into a circle shape, about 1/8″ thick.










Place the rolling pin in the middle and gently fold the crust over the rolling pin.










Lift the dough onto your pie plate and unfold it . Go slow… “Keep Calm and Bake on!”

The Edge
Run a sharp knife around the edges of the pie plate, cutting off the excess dough.









Then use thumb and fingers to make a wavy edge on the crust. Or a fork pressing around the edges to get little lines.

Perfect Roast Turkey

31 Aug

Perfect Roast Turkey


* 1 twenty- to-twenty-one-pound fresh whole turkey, giblets and neck removed from cavity and reserved
* 1 ½ cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
* 1 750-ml bottle dry white wine
* 2 teaspoons salt
* 2 teaspoons freshly ground black pepper
* Classic Stuffing
* 1 cup dry red or white wine, for gravy (optional)


1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
2. Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle ½ teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 ½ teaspoons salt and pepper.
4. Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees. and continue to cook for 2 ½ more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
5. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
6. After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
7. When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 ½ cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.
Serves 12 to 14

Classic Cheesecake

31 Aug

Classic Cheesecake


8 graham crackers (4 ½ X 2 ½ inches each, about 1 cup crumbs)
¼ cup melted butter
1 tablespoon sugar

2 packages (8 ounces each) cream cheese, softened
½ cup sugar
¼ cup all-purpose flour
3 eggs
1 cup sour cream
1 teaspoon vanilla

1 can cherry pie filling


1. Preheat oven to 350. Place graham crackers in resealable plastic food storage bag. Crush into fine crumbs using rolling pin or large drinking glass. Combine graham cracker crumbs, butter and sugar; mix well. Press crumb mixture onto bottom of Springform Pan fitted with flat base. Bake 10 minutes. Remove from oven to cool.

2. Meanwhile, place cream cheese in Bowl. Whisk using Stainless Steel Whisk until soft and creamy. Whisk in sugar and flour until well combined. Add eggs, sour cream and vanilla; whisk until smooth. Pour batter over slightly cooled crust. Return to oven. Bake 50-55 minutes until center is just set.

3. Remove from oven. Cool 20 minutes on cooling rack. Carefully run sharp knife around edges of cheesecake. Allow to cool to room temperature; cover and refrigerate until thoroughly chilled. Release side clamp and remove collar. Top with your favorite topping. Mine is cherry pie filling.

Yield: 10-12 servings

Nutrients per serving: Calories 342, Total Fat 26 g