Saturday, November 19, 2016

Lemon Cinnamon Cookies

These cookies are amazingly delicious!  The hint of lemon mixed with the cinnamon is a delicious flavor combination.  These are soft cookies are like a snickerdoodle but even better!  I have made several batches of these cookies and they never last long.

This recipe is adapted from Allrecipes
Printable Recipe

1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/4 cup white sugar
1 1/2  teaspoon ground cinnamon

1.  Beat butter and 1 cup sugar with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the butter until completely blended. Add flour, cinnamon, baking powder, lemon zest, and salt; continue mixing until flour is just incorporated. Cover bowl with plastic wrap; refrigerate until firm, about 2 hours.
2.  Preheat oven to 350 degrees F (175 degrees C).
3,  Stir 1/4 cup sugar and cinnamon together in a bowl; spread onto a flat surface.
4.  Divide dough into about 60 small balls. Roll balls in cinnamon-sugar mixture to coat. Arrange onto baking sheets.
5.  Bake in preheated oven until edges are lightly browned, about 10 minutes

Monday, August 8, 2016

Pear Frangipane Tart

I love trying out new recipes and this was a real winner! This is a recipe from Cans Get You Cooking and Allrecipes.   I probably would have never attempted a recipe that I could not pronounce the name of but I am really glad that I tried this one.  I wasn't familiar with the term frangipane and had to look it up.   So, just in case you're wondering too; Frangipane means a filling made with or flavored with almonds. And oh boy, did this really make it tasty!

I did make a few slight changes to the original recipe and I am listing my version below but the original recipe can be found here.   I only used one can of pears and I used vanilla extract instead of almond extract.   It still had plenty of almond flavor with the almond paste.  And I also added a sprinkling of cinnamon sugar.  This was so delicious and it makes a really attractive dessert that would be worthy of serving to company!

Friday, July 15, 2016

Grilled Fruit and Vegetable Kabobs

These colorful and healthy kabobs are delicious. The marinade really makes these flavorful.  They make the perfect summertime side dish for whatever you're grilling.  I served these along side grilled BBQ chicken.  This is a recipe from Allrecipes.

Here is the beautiful rainbow of veggies and fruits needed to make these yummy kabobs.  Pineapple, cherry tomatoes, zucchini, yellow squash, red and green bell peppers, and red onions.

Thread the fruit and veggies onto the skewers.

In a small mixing bowl,  combine the olive oil, lemon juice, lemon zest, garlic, parsley, salt and pepper.  Brush the marinade over the fruit and veggie skewers.

Line the grill with Reynolds wrap aluminum foil. Using foil on the grill grates really helps keep the kabobs from sticking and falling thru grates.  Plus it makes clean-up a breeze.  Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes or until done.

For the Kabobs:
2 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
2 small zucchini, halved lengthwise and cut in 1/4 inch slices
1/2 medium red onion, diced in 1/2-inch pieces
1/2 medium red bell pepper, diced in 1/2-inch pieces
1 cup sliced fresh pineapple, diced in 1/2-inch pieces
1 cup cherry tomatoes
8 wooden skewers

For the Marinade:
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, minced fine
3 tablespoons chopped flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil


1.   Heat grill to low, 325 degrees 350 degrees .
2.  Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
3.  Combine all ingredients for marinade in medium bowl and mix well.
4.  Brush marinade onto fruit and veggie kabobs.
5.  Line grill with Reynolds Wrap(R) Aluminum Foil.
6.  Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
7.  Transfer kabobs to plate to cool before serving.

Tuesday, May 24, 2016

Lemon Ricotta Pancakes with Blueberry Sauce

These super fluffy pancakes are delicious!  I just love the combination of lemon and blueberry flavors and these were so yummy.  I was looking for a different kind of pancake recipe to try and I found this one at
I have tried many different pancake recipes but this was the first time making them with ricotta and I really liked them.  It added a kind of rich creamy texture but yet they were still nice and fluffy.  The blueberry sauce was delicious and if you happen to have any leftover, it makes a great topping on ice cream.            


Blueberry Sauce:
2 tablespoons lemon juice                            
1 tablespoon cornstarch
2 cups frozen blueberries
3 tablespoons white sugar

1 cup ricotta cheese
2/3 cup milk
2 eggs     
3 tablespoons white sugar
1 lemon, juiced and zested
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup all-purpose flour
1 tablespoon baking powder      

1. Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.

2.Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.

3. Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.

4. Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.    

Monday, May 16, 2016

French Toast Stars

These adorable french toast shaped stars are just perfect for an Independence Day breakfast or brunch!  They are pretty simple to make too!  This is a favorite of picky kids (and grown ups too) who don't care for crust.  I have also made this at Christmas time too.  Try using different shaped cookie cutters for different holidays like Christmas trees or pumpkin shapes. 

I have tried many different types of bread but I like to use thick Texas-style toast when I make this french toast recipe.  I have a Christmas cookie cutter that works perfectly to cut out the star shapes.

Place the bread on a cutting board and center the star shape in the middle of the slice.  Press down firmly and tear away the excess bread from the around the edges.  Save the extra bread pieces to make this recipe for home-made croutons

Mix the eggs, milk and vanilla into a bowl.  Dip both sides of the bread stars into this mixture.

Melt a little butter into a flat skillet and cook on both sides until golden brown.

Sprinkle with cinnamon and powdered sugar, if desired.  Serve with maple syrup. 


9 slices thick Texas-style bread
2 eggs
1/2 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon

1. Whisk eggs, milk and vanilla together.
2. Cut shapes out of the bread using a star shaped cookie cutter.
3. Dip bread in the egg/milk mixture on both sides.
4. Melt butter in skillet.  Cook on both sides until golden brown.  Sprinkle with cinnamon and powdered sugar, if desired.  Serve with maple syrup.

Sunday, May 15, 2016

Garlic-Parmesan Croutons

These croutons are so much better than the store bought kind.  They are a great way to use up leftover bread.  I always make these croutons to use up the leftover bread when I make French Toast Stars  or anytime I have any leftover hamburger or hot dog buns too.  They are so delicious and really jazz up any salad.  And your kitchen will smell amazingly good while these are baking!

Cut the bread into cubes.

Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat.

Spread coated bread cubes onto a baking sheet.  Bake in preheated oven until golden brown, 15 to 20 minutes. 

Based on a recipe from Allrecipes

5 tablespoons butter, melted
1/4 cup grated Parmesan cheese
1 teaspoon oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon garlic powder
5 thick slices bread, cut into cubes


1. Preheat oven to 325 degrees F (165 degrees C).
2. Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
3. Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.

Saturday, May 7, 2016

Apple Pie "Fries"

Delicious little "fries" that taste like little apple pies in each bite!  Dipping these yummy "fries"  in caramel sauce makes them even yummier.  These are really simple to make too!  Using a convenient pre-made pie crust really saves a lot of time.  You can even substitute the apple pie filling with cinnamon flavored applesauce too!  And these "fries" are baked so no actual frying is involved. 

First start by placing the apple pie filling into a food processor or blender and blend until smooth.  Spread this over one of the unrolled pie crusts leaving about 1/4 " space around the edges.

Roll out the second layer of dough and place over pie filling.

Add a little water to your egg and beat. Brush the egg mixture onto the top crust. Sprinkle with some cinnamon sugar. 

Using a pastry cutter or pizza cutter, cut into strips about 1/2 inch wide.

Then cut them again into shorter strips.  Carefully place on baking sheet lined with parchment paper and bake at 350 degrees for 12-15 minutes or until golden brown.   Remove from baking sheets to let cool.  Enjoy these dipped in caramel sauce.

Thanks for this yummy recipe from  Oh Bite It!

  • 1 Package of Pillsbury Refrigerated pie Crust (2 ct.)
  • 10 Ounce apple pie filling
  • 1 egg
  • Cinnamon sugar
  • Caramel sauce for dipping 
  1. Roll out one layer of your pie crust
  2. Put your pie filling in a blender or food processor and blend until smooth
  3. Spread smooth pie filling on top of pie crust leaving about 1/4" of dough around the edges uncovered
  4. Roll out the second layer of your pie crust and lay on top of pie filling. Press lightly to seal the edges.
  5. Add some water to your egg and beat. With a pastry brush, brush the top pie crust with your egg mixture.
  6. Sprinkle with some cinnamon sugar.
  7. With a pastry cutter, cut the pie crust into strips about ½ inches wide. Then cut again into smaller strips. Carefully remove them and put on a cookie sheet.
  8. Bake at 350 for 12-15 minutes or until golden brown and firm.

Friday, April 29, 2016

Georgia Peach Pound Cake

This makes a very moist cake with a wonderful buttery peachy taste!  The sugar crust is a nice touch.  I peeled and pureed a small peach and added just enough  powdered sugar to make a glaze that I drizzled over the cooled cake. Very delicious and with just the right amount of peachy goodness!

This recipe is from Allrecipes

1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped

1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

Monday, April 25, 2016

White Chocolate Orange Cookies

What a great flavor combination that white chocolate and orange makes!  The orange flavor in these cookies is very subtle and not at all overpowering and it goes so well with the chocolate.  These cookies have nice texture that is chewy and soft in the middle.  These were a big hit at my house and did not last long!  I will be making these again soon!

This recipe is adapted from Allrecipes


1 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 tablespoon orange zest
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Wednesday, February 24, 2016

Gluten Free Penne with Sautéed Veggies

This is a simple and delicious meal made with gluten free pasta and lots of healthy veggies.  This easy recipe really enhances the flavors of the vegetables.  This  was my first time trying gluten free pasta and I was very pleased with it.  This recipe is from Barilla and can also be found at Allrecipes.

 Here are the fresh vegetables that star in this recipe.

Here is what is needed to make this recipe.  Pasta, asparagus, cherry tomatoes, basil, shallots (I used diced onions instead), olive oil and Parmesan cheese.  I also added a teaspoon of minced garlic that added some extra flavor.

Saute the shallot in olive oil over medium heat until translucent - about 2 minutes. Turn the heat to high and add the asparagus and tomatoes. Saute for 2 minutes, then season with salt/pepper.

Cook and drain the pasta.  Toss the veggie mixture into the pasta.  Stir in the Parmesan cheese and basil. 



1 (12 ounce) box Barilla Gluten Free Penne
4 tablespoons extra-virgin olive oil
1 shallot, minced
1 bunch asparagus, sliced diagonally
1 pint cherry tomatoes, halved 
10 fresh basil leaves, torn
1/2 cup grated Parmesan cheese
Salt and black pepper to taste


  1. Bring a pot of water to boil.
  2. Meanwhile, in a skillet, saute the shallot in olive oil over medium heat until translucent - about 2 minutes. Turn the heat to high and add the asparagus and tomatoes. Saute for 2 minutes, then season with salt/pepper.
  3. Cook the pasta according to package directions, then drain and toss with veggies. Stir in the cheese and basil.