An all-time favorite...a quick and easy comfort meal that's oh so healthy for you!

Be sure to favorite/print out this recipe as I'm sure you'll want to prepare this
each and every time you find you have leftover chicken and/or turkey on hand...

Servings: (6)
Prep/Cook: 30 Mins.


1/2 tablespoon light olive
2 cups diced celery
1 cup diced carrots
Pinch of red pepper flakes
1/4 cup dry minced onion
1 teaspoon dried basil
2 tablespoons dried parsley, divided (see below)
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon lemon pepper
1/4 teaspoon ground poultry seasoning
1/8 teaspoon ground turmeric
6 cups low-sodium chicken broth
1/2 tablespoon white wine vinegar
1/2 tablespoon worcestershire

3 precooked, boned, skinned chicken thighs, roughly shredded, then cut into bite-size pieces
2 green onions, cut into 1/4" slices (both white and green parts)
1 (reserved) tablespoon dried parsley
1/4 cup frozen sweet peas

Noodles: Prepared and stored separately (See 'Leftover Tip' below)
--1 (8-oz pkg) No-Yolk Broad-Egg Noodles, prepared according to pkg directions (10-12 mins. cooking time)

Cheddar Cornbread (15-20 minutes baking time):
1 egg
1/3 cup milk
--1 (8.5-oz. pkg) dry Jiffy Corn Muffin Mix
1/4 cup shredded medium cheddar cheese


Preheat oven to 400 degrees, and set aside a sprayed, square 7" baking dish.  Place a separate medium pot on stove with 4 quarts water over high heat for water to boil for noodles.

First, begin preparing soup by heating oil in a heavy-bottom saucepan over medium high heat.  Add and sauté celery, carrots, dry minced onion, basil and 1 tablespoon dried parsley, granulated garlic and onion, lemon pepper, poultry seasoning, and turmeric for 5 minutes.  Add chicken broth, white wine vinegar, and worcestershire; stir to combine.  Bring soup to boil, then reduce heat to medium low to simmer for 15-20 minutes.

Meanwhile, prepare noodles according to package directions.

Also, begin preparing cornbread batter in a small bowl by beating an egg with 1/3 cup milk, add and mix in with a fork the dry corn muffin mix, and fold in shredded cheddar cheese.  Pour batter into prepared baking dish and bake, uncovered, in preheated oven for 15-20 minutes.

At this point, finish soup by adding the chicken, green onions, remaining 1 tablespoon dried parsley, and frozen peas. Cook for 2 minutes, then turn off heat.

Drain noodles in a colander at end of cooking time.

Remove cornbread at end of baking time, and cut into 6 squares.

To serve, place 3/4 cups of prepared noodles into each bowl and ladle soup over top. Place filled soup bowls onto separate dinner plates, each with squares of cheddar cornbread slathered with butter ;) alongside. ~ Enjoy!

Leftover Tip: I store cooked noodles separately in the refrigerator in ziploc bag so as to maintain their integrity, with the actual soup separately, covered, in an air-tight container.


A wonderful Alaskan 'comfort food' recipe I created this evening
that consists of one Pintail and another Mallard duck.
~ Thanks to my husband! ~
We'll be looking forward to having this fine dinner again and again...

Servings: (8)
Prep: 30 Mins.
Cook: 1 Hr.


1/4 lb bacon, cut into 1/2" strips, browned (retain grease and drippings)

4 Alaska wild duck breasts, brined (See below*)
= Must be brined 3 days prior
1/4 teaspoon freshly ground pepper
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion

2 cups sliced celery
1 cup chopped yellow onion
1/4 teaspoon dried sweet basil
1/8 teaspoon dried marjoram
1/8 teaspoon dried ground sage
1/2 teaspoon dried parsley
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion

1 tablespoon all-purpose flour

1 can cream of mushroom soup
1 pkg dry brown gravy mix
2 tablespoons white wine vinegar
3-4 cups water (depending on sauce consistency)
1 tablespoon worcestershire
1/8 teaspoon freshly ground pepper

1 dry bay leaf

--Prepared steamed rice


*Brine duck breasts 3 days prior to preparing recipe, as follows:

Clean and dress by boning and skinning two Alaska wild ducks.  Place four whole breasts in medium-size, clean, glass bowl in brine consisting of 1 tablespoon table salt and 4 cups cold water, cover and refrigerated for 3 days. Rinse brined duck breasts with cold water until water runs clear; pat dry. Remove any remaining silver skin, cut in half lengthwise, then slice into 1/2" thick pieces.

In a large heavy-bottom stainless steel skillet, over medium-high heat, brown the bacon. Using a slotted spoon, remove bacon to a paper towel-lined plate to drain; set aside. (Retain drippings and bacon grease in skillet).

Add duck pieces to the hot skillet, including granulated garlic and onion, and sauté until browned. Using a slotted spoon, remove duck pieces to another paper towel-lined plate to drain; set aside. (Retain drippings and remaining grease in pan).

Add celery, onion, basil, marjoram, sage, parsley, granulated garlic and onion to skillet and sauté until onions are translucent. Sprinkle in flour and sauté for 1 minute longer.

In the meantime, whisk all sauce ingredients in medium bowl; add to skillet. Also, add the reserved bacon and duck pieces, and bay leaf; bring to boil. Reduce heat to low to gently simmer, covered, for 1 hour, while occasionally stirring. Check sauce consistency when stirring, adding additional water, if needed.

Meanwhile, prepare steamed rice, according to package directions.

Serve over steamed rice with your favorite vegetable alongside. ~ Enjoy!


A quick and easy dessert I created using ingredients I had on hand
for a halftime treat ~ Go Seahawks!!

Servings: (6)
Prep: 15 Mins.
Set in refrigerator: 1 Hr.


1 (6-serving size pkg) instant chocolate pudding mix
3 cups cold milk
1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
1 teaspoon agave (or granulated sugar)
1 (8 oz. tub) cool whip, thawed
1 teaspoon vanilla extract
3 tablespoons cinnamon pecans
--(found in the ice cream topping section of the market)


In a medium bowl, whisk the pudding mix and milk until fully combined, place in refrigerator to set for 10 minutes.

Meanwhile, in a small glass bowl, melt the butter in the microwave, about 40 seconds. Add the graham cracker crumbs and agave; use a fork to combine.

Add vanilla extract to the cool whip; mix to combine.

Remove pudding, then layer dessert among 6 decorate glasses in the following order: 1/2 crumb mixture, half chocolate pudding, half cool whip, half cinnamon pecans - repeat a second time.

Place parfaits in refrigerator for a minimum of 1 hour to set and for flavors to meld. ~ Enjoy!


Truly, truly a ''yummmm...yummm" dessert
in both this cherry version ~ or the alternate blueberry option!

Servings: (12)
Prep Time: 15 mins
Refrigerate to set: Minimum of 4 hrs or overnight


Crumb mixture:
2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar

Creamy mixture:
1 (8 oz. pkg.) regular cream cheese, room temperature (not whipped)
1 teaspoon vanilla extract
1/2 cup confectioners' sugar, sifted
1 (16 oz. container) whipped topping, thawed (or 2, 8 oz. containers)

1 (32 oz. can ) prepared cherry pie filling (or 2, 16 oz. cans) - Blueberry is an option too!

2 tablespoons confectioners' sugar, sifted over top


Using a fork, combine crumb mixture ingredients in a medium bowl.

Press half  of the crumb mixture in a glass 9x12x2" rectangle baking dish, set remaining aside.

In large bowl, add all creamy ingredients in 3 increments; switch to using a wooden spoon to fold in each addition until smooth.

Spread half of the creamy mixture on top of crumb crust. Top with pie filling. Add remaining creamy mixture in small dollops and sprinkle top with other half of crumb mixture, then press lightly to adhere.

Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight. Generously dust top of dessert with a couple of tablespoons of confectioners' sugar sifted through a fine-mesh sieve. Cut into squares, and serve. ~ Enjoy!


A wonderful recipe that's easy to prepare in which I used frozen rhubarb
 I thawed beforehand, so you're able to prepare this outstanding dessert year round!

Also, feel free to substitute rhubarb for apples using this same par-cooking method.

Or, changing it up using stone fruit or berries 

without par-cooking prior to baking...

Servings: (8 to 10)
Prep: 15 Mins.
Bake: 50 Mins.


Filling (Par-cooked before baking)
5 cups sliced, 1" pieces, fresh (or frozen rhubarb, thawed)
1 teaspoon freshly squeezed lemon juice

1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda
1 large egg, beaten
1/2 cup evaporated milk (not sweetened)
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) butter, melted

1/4 cup sugar
1 tablespoon cornstarch
1/2 cup hot water

-- Serve with a scoop of French vanilla bean ice cream or a dollop of whipped cream


Preheat the oven to 350 degrees.

Par-cook rhubarb in the microwave in a glass bowl covered with a plate on high for 8 minutes. Drain through a sieve, without disturbing by pressing rhubarb pieces down. Place drained rhubarb in a sprayed, glass 9x9x2" baking dish. Drizzle with lemon juice, and set aside.

Meanwhile, in a medium bowl, whisk flour, 3/4 cup of the sugar, cinnamon, ginger, baking powder and soda. Switch to using a spoon then add beaten egg, milk, vanilla extract and melted butter; mix just until combined. Spread batter evenly over rhubarb mixture.

In a small bowl, whisk together 1/4 cup sugar and cornstarch. Sprinkle mixture over batter. Drizzle hot water over top of ingredients to fully cover.

Bake until golden brown for 50 minutes. Remove from oven and let stand on baking rack for 10 minutes.  ~ Enjoy!


A portable carrot cake in cookie form...
 ~ How divine is this?! ~

Yields: Appx. 3 doz.
Prep Time: 10 Mins.
Cook Time: 14-16 Mins.


1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 (8 oz.) can crushed pineapple, undrained
3/4 cup shredded carrots
--about 2 medium, scrubbed
1/4 cup shredded apple (I used Braeburn)
--about 1/2 unpeeled, cored apple
1/4 cup shredded coconut, chopped finer
1/2 cup raisins
1/4 cup chopped pecans
2-1/4 to 2-1/3 cups all-purpose flour
--depending on juiciness of grated carrots and apple
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine-grain sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice

Cream Cheese Glaze: Yields 1 cup

4 oz. whipped cream cheese
--does not need to be at room temp
2 tablespoons unsalted butter, at room temp.
1 cup confectioners’ sugar
--sift through sieve for a smoother glaze
2 to 3 teaspoons milk
--add more or less, depending on desired glaze consistency
1/2 teaspoon vanilla extract


Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with silpat liners or parchment paper.

In the bowl of a standing mixer, cream together butter and sugars until smooth. Beat in eggs and vanilla extract until mixture is light and creamy. Add crushed pineapple and its juices, carrots, apples, raisins, coconut, and pecans. Place a sieve over batter in mixing bowl, and add flour, baking powder and soda, salt, cinnamon, ginger, and allspice; sift dry ingredients into wet ingredients in mixing bowl.  Turn on stand mixer and beat on low, just until batter is fully combined (do not over mix).

Drop rounded spoonfuls of dough onto prepared cookie sheets 1-1/2" apart. Bake cookies for 14-16 minutes in preheated oven, just until bottoms begin to brown and cookies are set. Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Cookies cooling on wire rack prior to glazing...
Meanwhile, in a small bowl, using a hand mixer, cream together cream cheese, butter, and vanilla extract. Add confectioner’ sugar, and a bit of milk, and begin mixing until smooth (add additional milk, if necessary, to reach desired glaze consistency). Use a fork dipped on its backside into the glaze, then run the fork tines through the glazed top of each cookie to form drizzle marks using a gentle back-and-forth motion.

Place glazed cookies in a single layer on decorative platters. Cover any leftovers with plastic wrap. ~ Enjoy!


Tip: This particular cream cheese glaze will not harden. If you wish to make a hardening non-cream-cheese type of glaze instead, simply combine confectioners' sugar with reserved pineapple juice, milk, or water to desired drizzle consistency, which will harden within 1/2 hour for easier storage.


By gently par-cooking the apples beforehand,
I've finally solved the problem of apples shrinking as they cook,
and therefore this method prevents leaving a gap between crust and apples
that have typically collapsed upon cooling...

Servings: (8-10)
Prep/Par-Cook: 30 Mins.
Bake: 65 Mins.


Almond Crust
--(A hearty, darker, and super flavorful crust)

2 cups all-purpose flour
--plus extra for rolling
1/2 cup slivered almonds
1 cup cold unsalted butter, cut into 1/2" cubes
--plus extra for filling below
1/2 teaspoon fine-grain kosher salt
2 teaspoons light brown sugar
4 to 6 tablespoons cold milk
1 large egg, beaten

--(No shrink)

10 mixed apples (I used Granny Smith and McIntosh), washed, unpeeled, cored and cut into 3/4" pieces
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine-grain kosher salt
1 teaspoon freshly squeezed lemon juice
1 teaspoon vanilla extract
2 tablespoons corn starch
--2 tablespoons cold unsalted butter, cut into 1/2" cubes
--1 tablespoon milk
--1 tablespoon turbinado sugar (sugar in the raw), or regular


Prepare the crust in a food processor by combining flour, almonds, salt and brown sugar; pulse 4 times to mix. Add 1 cup butter cubes and pulse 8 times. Add sufficient milk, beginning with 4 tablespoons, pulsing until mixture pulls from edge and begins to solidify into a ball. Remove dough and place on lightly floured surface; divide in half, and form into 2 flat discs. Wrap each disc in plastic wrap and refrigerate 1/2 hour.

Preheat oven to 425 degrees, including placing a foil-lined baking sheet on middle rack in oven. Cut three 4" wide foil strips; set aside. Also, set aside a deep-dish pie plate. (I used a 10" diameter x 1-1/2" deep ceramic pie dish.)

Meanwhile, prepare filling by placing apple pieces in a Dutch Oven (or large heavy-bottom pot) over medium-high heat. Add sugars, ground ginger, cinnamon, salt, lemon juice, vanilla extract, and cornstarch. Using a wooden spoon, toss to combine. Cover Dutch Oven and cook for 10-12 minutes, while frequently stirring. Remove Dutch Oven from heat, and uncover to allow filling to gently cool while preparing crust.

Remove crust disks from the refrigerator, and roll out one at a time, on a lightly floured surface about 1/8" thick. Place bottom crust into pie dish, cutting any excess outer edge hanging over dish.  Roll out top crust using the same method.

Working quickly, add filling over bottom crust in dish. Dot with 2 tablespoons cold butter cubes, then push slightly under apples (so when butter steams while pie bakes it does not cause top of crust to separate from filling). Add top crust to pie, trim edges to 1/2"; pinch to flute and secure. Gently cover top of crust with a light coating of milk using a pastry brush, score a few decorative steam hole slits, and evenly sprinkle top with turbinado sugar.

Set pie on preheated baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425 degrees for 15 minutes. Pull pie from oven and line edges of crust with foil strips (to prevent over browning); lower the heat to 375 degrees and continue baking for an additional 45 minutes, turning once half way through baking. Remove pie from oven and cool on a wire rack for a minimum of 1-1/2 hours to set. Cut into wedges and serve with French vanilla bean ice cream. ~ Enjoy!


Tip: Feel free to peel the apples beforehand, although this unpeeled pie version adds more nutrients and fiber to its outcome, including doing so dramatically cuts down on prep time...


Luscious fruity goodness in every bite!

If you're at all like me, you won't be able to stop with only one bar...
Servings: (24 bars)
Prep Time: 15 Mins.
Cooking Time: 28 to 30 Mins.


½ cup (1 stick) unsalted butter, at room temperature
¾ cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
¼ teaspoon ground ginger
½ teaspoon fine-grain salt
3 cups old-fashioned oats (for more crunchier bars),
--Or, quick cooking oats (for chewier bars)
1 cup raisins

1-1/4 cup jarred meatless mincemeat with apples and raisins (I use Nonesuch, not the 'dry' pkg'd type)


Preheat oven to 350 degrees. Spray a glass 9”x11” baking dish; set aside.

In large stand mixer bowl, beat together butter and sugars until creamy. Add eggs and vanilla; beat well. In medium bowl, sift through a sieve the flour, baking soda, cinnamon, cardamom, ginger, and salt; mix well. Add to butter mixture; mix well. Stir in oats and raisins; mix well.

Divide dough in half. Spread half of dough mixture into bottom of prepared baking dish, using fingers ‘slightly’ moistened with water to prevent sticking. Layer meatless mincemeat fruit filling to within ¼” of edge of first layer, then drop by tablespoons the remaining dough atop the filling and press lightly with fingers (it’s okay if a bit of filling remains visible).

Bake for 28 to 30 minutes, until light golden brown. Cool completely for 1 hour in baking dish on wire rack, prior to cutting evenly into 24 bars. ~ Enjoy!

Hot out of oven cooling for 1 hour on wire rack...


This cookie recipe creation yesterday turned out phenomenal!

Back in the kitchen today, upon request,
to bake an additional double batch ~ Gotta keep my guys happy...

Yields: 30 (Appx.)
Prep Time: 15 Mins.
Bake: 8 to 10 Mins.


½ cup (1 stick) unsalted butter, at room temperature
¼ cup + 2 tablespoons packed brown sugar
2 tablespoons granulated sugar
2 tablespoons molasses (spray spoon first)
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon double-acting baking powder (or regular)
1/4 teaspoon baking soda
½ teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of salt
¾ cup + 2 tablespoons all purpose flour
1-1/2 old-fashioned oats (not quick cooking)
½ cup raisins


Preheat oven to 350 degrees. Line a couple of baking sheets with a silpat liner or parchment paper; set aside.

Beat butter and sugars in a large bowl with hand mixer (or stand mixer with paddle attachment) on medium-high speed until fluffy. Beat in molasses, egg, vanilla extract, baking powder and soda, cinnamon, ginger, and salt. On low speed, beat in flour, and then oats and raisins just until fully combined.

Drop level tablespoons 1-1/2” apart on a prepared baking sheets.

Bake 8 to 10 minutes until tops appear dry for chewier cookies, more dry for less chewy (my baking time for chewy perfection is 9 mins.). Cool cookies on baking sheet 1 minute before removing to wire rack to cool completely.

Store cooled cookies in an airtight at room temperature up to 5 days (or freeze up to 3 months). ~ Enjoy!

Tip: To retain stored cookie chewiness so they do not harden over time, place ¼ slice of fresh bread inside airtight container ~ Ensure to replace with a fresh piece of bread daily until cookies are gone.


An 'All-American Comfort Food' you can prepare ahead of time,
and it's in 4 mini loaf pans so you can choose to serve a few or many.

Meatloaf freezes very nicely too for those with smaller families (see Tip below).

Also, feel free to prepare this recipe using 
lean ground beef, pork, venison, elk, caribou, buffalo, etc...

Prep: 15 Mins.
Bake: 50 Mins.
Servings: (8-12) | Yields: (4 Mini Loaves)


Veg and seasonings:
1 tablespoon extra virgin olive oil
½ yellow onion, finely diced
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon freshly ground pepper

Loaves mixture:
2 lbs. extra-lean ground venison
2 large eggs, slightly beaten
3/4 cup Italian seasoned bread crumbs
1 tablespoon apple cider vinegar
2 tablespoons heavy cream
¼ cup ketchup

Topping (sauce):
1/3 cup ketchup
2 teaspoon agave (or 1 tablespoon honey)
1 teaspoon yellow mustard


Preheat oven to 350 degrees.  Line a baking sheet with foil, and place sprayed mini loaf pans on top.  Set aside.

Place 1 tablespoon olive oil in a medium skillet over medium-high heat, and saute onions and seasoning ingredients for 5 to 7 minutes over medium heat.  Set aside to cool.

Meanwhile, in a large bowl, add all loaves mixture ingredients using clean hands, just until combined (do not over mix).  Add veggies/seasonings mixture, including all pan scrapings, and mix to incorporate.  Form into 4 equal loaf-type shapes in bowl, and transfer to individual pans.

Filled mini venison meatloaf tins...

Combine all the topping/sauce ingredients in a small bowl, and equally spoon over top of 4 loaves.

Topped with tangy sauce...

Bake for 50 minutes, uncovered, or until internal temperature reaches 160 degrees. ~ Enjoy!

Hot out of the oven...


Tip: These mini loaves freeze wonderfully ~ Simply, prior to baking, cover tin(s) with foil and label each using a permanent marker: 

"Moose Mini Meatloaf - Thaw overnight in frig - Bake at 350 degrees-50 mins."


Full-flavored, light and moist dessert
that will, without a doubt, keep you coming back for more...

Servings: (36 small or 18 large bars)
Prep: 10 Mins.
Bake: 20 – 22 Mins.


1/2 cup (1 cube) unsalted butter, at room temperature
1-1/2 cups granulated sugar
½ cup brown sugar, slightly packed
3 large eggs
1-1/2 cups (3 medium) ripe bananas, mashed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon double-acting baking soda (or regular)
½ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of salt

1 (4 oz. pkg.) cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups confectioners' sugar
1 teaspoon vanilla extract
1-2 teaspoons water (approximately)


Preheat oven to 350 degrees.  Spray a 15x10x1” baking sheet, line with parchment paper then spray top of parchment paper as well; set aside.

In bowl of standing mixer (or use a hand mixer and large bowl), cream butter and sugars until light and fluffy. Add in eggs, bananas and vanilla. Sift in a medium bowl the flour, baking soda, cinnamon, nutmeg, and salt; gently mix into creamed mixture just until blended. 

Transfer mixture to prepared baking sheet. Bake at 20 to 22 minutes, until a toothpick inserted in center comes out clean. Cool in baking sheet on a wire rack draped with a clean kitchen towel. 

Meanwhile, for the icing, in a medium bowl beat cream cheese and butter until light and fluffy. Sift, and then add confectioners' sugar.  Add vanilla and a bit of water, and beat until smooth, until desired drizzle consistency is reached. 

Flip bars over to remove parchment paper (I do so from the rack to a baking sheet), then re-flip to right side up.  Cut bars into 36 squares, or 18 larger triangle bars. Drizzle icing on bars diagonally using a teaspoon sweeping in a back-n-forth motion. (See photo below). ~ Enjoy!


Tip: I like to let icing ‘set’ to sufficiently dry for a minimum of 3 hours before storing in an airtight container.


A quick and delicious dessert to put together
but ohhh so difficult to wait until it sets...

Servings: (8 to 10)
Prep: 20 Mins.
Refrigerate: 2 hours


1 (5.1 oz. box) instant vanilla pudding
1 (12 oz. can) cold evaporated milk (not sweetened condensed)
1-1/2 cup cold water
1 teaspoon bourbon vanilla extract (or regular vanilla extract)

2 slightly ripe bananas, halved lengthwise and sliced
1/2 cup miniature marshmallows
1/2 cup shredded coconut, chopped finer

1 cup fresh whipping cream
1/2 teaspoon bourbon vanilla extract (or regular vanilla extract)
1 tablespoon confectioners' sugar (or granulated sugar)

--Sprinkle topping with a pinch of ground cinnamon


In  medium, round, glass bowl, whisk all the pudding ingredients for 3 minutes to slightly thicken. Gently fold in fruit additions. Evenly spread whipped cream topping over pudding mixture, and sprinkle with cinnamon. Cover, and refrigerate for a minimum of 2 hours to allow dessert to fully thicken and for flavors to meld. ~ Enjoy!

Tip: I place the unopened can of condensed milk in the freezer for a 1/2 hour prior to preparing recipe.


Top layer: Lemon jello, pineapple, pears
Middle Layer:
Sweet creamy mixture
Bottom Layer:
Lemon jello, pineapple, peaches

Servings: (8 to 10)
Prep: 15 Mins.
Refrigerate: 1st time-1-1/2 hrs; 2nd time-4 hrs.


2-Layer Jello-Fruit Mixture:
2 (3 oz. boxes) fat-free lemon jello, divided
2 cups boiling water, divided
1 15 oz. can peaches in light syrup, drained (reserve juice)
1 15 oz. can pears in light syrup, drained (reserve juice)
1 20 oz. can crushed pineapple, drained (reserve juice)
--[Note: Overall, you'll only be using 1 cup of reserved fruit juice)

Middle Creamy Layer Mixture:
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons agave (or 1 tablespoon honey)


In a medium, round, glass bowl, add one pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

In a small, round, glass bowl, the second pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

Separately drain the 3 cans of fruit through a sieve a medium bowl to drain; setting 3 different drained fruits in their own small bowl.  Roughly chop the bowl of peaches, then the bowl of pears.  Set 3 bowls of fruit aside.

Measure 1 cup of drained fruit juice mixture and stir into large bowl of lemon jello, then do the same adding a separate 1 cup of drained fruit juice mixture and stir into second small bowl of lemon jello.  Place both bowls of lemon jello into refrigerator to cool and slightly thicken for 1-1/2 hours.

Meanwhile, whisk the creamy layer mixture ingredients in a small bowl, and refrigerate until final assembly of dessert.

After 1-1/2 hours, drain any additional juice that accumulates under fruit in 3 bowls.  Add half of the drained crushed pineapple both the first large bowl of partially set lemon jello, including the other half to the small bowl of lemon jello. Gently fold in all the drained peaches to the large bowl jello mixture.

Spread the creamy layer mixture over top of first layer of jello fruit mixture.

Gently fold in all the drained pears to the small bowl jello mixture, then pour atop the creamy layer mixture, and your dessert is fully assembled! Cover, and refrigerate for a minimum of 4 hours to set. ~ Enjoy!


An incredibly quick, easy and fabulous halibut dinner
my husband made the other night...

Servings: (4)
Prep: 5 Mins.
Cook: 5 to 7 Mins.


1 tablespoon olive oil
1 tablespoon unsalted butter

Halibut prep:
4 boneless, skinless halibut fillets (ensure they are of even 1" thickness)
Olive oil
Sea salt and freshly ground pepper, to taste
1/2 sleeve whole ritz crackers, finely crushed

Serving Sauce:
1/4 cup ketchup
1/4 cup mayonnaise


Heat a large skillet over medium-high heat; add olive oil and butter.

Meanwhile, pat the halibut fillets dry with paper towels.  Brush all sides of fillets with olive oil, then sprinkle both sides as well with sea salt and freshly ground pepper, to taste.

Place ritz crackers in a small shallow dish, press halibut fillets in cracker crumbs to amply coat.

Fry fillets, not touching, in preheated skillet without moving for 3 to 4 minutes. Turn fillets over, and continue to fry without moving for 2 to 3 minutes longer.

Remove fillets from skillet to a platter and let juices redistribute (without covering).

While doing so, prepare sauce by whisking ketchup and mayonnaise in a small bowl, then serve alongside halibut fillets. ~ Enjoy!

Tip: We ate these incredible halibut fillets with a nice side dish consisting of a large green salad gently tossed with light vinaigrette...


Melt in your mouth cookies that are superbly airy and tender…

Yields: 32 cookies
Prep: 10 Mins.
Bake: 12 Mins.

Melt in your mouth cookies that are superbly airy and tender…


2 sticks unsalted butter, at room temperature
2-1/2 cups confectioners’ sugar, divided
1 teaspoon bourbon-vanilla extract (or regular vanilla extract)
2 cups all-purpose flour, sifted
Pinch of fine-grain sea salt
2 cups pecans, very finely chopped


Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with parchment paper or Silpat liners.

With an electric or stand mixer, beat butter, 1/2 cup confectioners’ sugar, and bourbon-vanilla extract, until pale yellow and fluffy. Add sifted flour, salt and nuts to batter; and mix to incorporate (if using a hand mixer, you may want to use a spoon at this point), ensuring to scrape sides of bowl.

Roll dough into 1" balls. Place on ungreased, lined baking sheets.

Bake 12 minutes, until lightly golden.

While hot, roll in remaining 1-1/2 cups unsifted confectioners’ sugar. Cool on wire rack, then dust with additional ‘sifted’ confectioners' sugar. Let cookies fully cool. ~ Enjoy!


Just pulled this jewel of a pie
(made from the bounty of my garden this summer)
out of the oven as the hubs pulls in the driveway...

Servings: (8)
Prep: 30 Mins.
Par-cook filling: 20 Mins.
Bake: 1 hr.


Bottom Crust:
1 (10") prepared pie crust (store-bought, or Sandra's Homemade Pie Crust Recipe)

4 cups frozen rhubarb, thawed, drained, and cut into 1/2" pieces
1 cup frozen raspberries, unthawed
1 (8 oz) can, crushed pineapple, with juices
1/4 cup raisins
1/4 cup all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
2 teaspoons bourbon vanilla extract (or regular vanilla extract)
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of fine-grain sea salt

Crumble topping:
3/4 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 cup chopped walnuts
4 tablespoons butter, melted


Preheat oven to 350 degrees. Set aside a 10" pie dish.

Heat a large skillet over medium-high heat.  Add all filling ingredients and stir to combine, reduce heat to medium-low and simmer for 20 minutes, while occasionally stirring.  Remove from heat, and set aside. (This procedures allows the pie to bake faster, including reducing pie filling shrinkage while baking.)

Line pie crust in pie dish, trim and flute edges. Ladle in hot filling.

Prepare crumble topping by adding all ingredients to a small bowl and stir to combine, except the melted butter. Drizzle in melted butter, then stir with a fork to incorporate until small pea-sized shapes form. Sprinkle crumble mixture evenly over pie.  Bake in preheated oven for 1 hour.  Remove to baking rack to let cool for a minimum of 1 hour to allow pie to set, prior to cutting. ~ Enjoy!

~~ An amazing dessert to serve with French vanilla ice cream ~~


When faced with preparing lunch for myself today,
this is the end result; a flavorful mini roma pizza that turned out fabulously well....

Serving: (1)
Prep: 5 Mins.
Bake: 10 Mins.


Roma Pizza:
1 (7” round) store-bought Mama Mary’s Gourmet Pizza Crust
2 teaspoons, Extra Virgin Olive Oil (EEVO), divided
2 tablespoons, crumbled goat cheese, divided
2 Heaping teaspoons, Jarred, basil pesto sauce
4 Jarred, kalamata olives, quartered lengthwise
2 Jarred, halve sliced sun-dried tomatoes in olive oil, roughly chopped
4 Jarred, marinated quartered artichokes in olive oil, quartered

Greens (to wilt over hot pizza):
Small handful, baby spinach and arugula mix
Slight drizzle with: EEVO, Balsamic Vinegar, Agave ~ Including a bit of Sea Salt and Freshly Ground Pepper ~ Toss and set aside.


Preheat oven to 400 degrees.

Place pizza crust atop baking sheet.  Brush surface, including edges, very lightly with EEVO. Leave ¼” edge of crust free of toppings, while smearing inside crust with basil pesto. Sprinkle lightly with a layer of goat cheese, all of the kalamata olives, sun-dried tomatoes, and artichokes.  Sprinkle, again, with a bit more goat cheese.  Bake for 10 minutes.

Remove hot pizza from oven and immediately add dressed greens on top, along with a final sprinkle of goat cheese.  Cut into quarters, and serve ~ Enjoy!


An easy and tasty option to make your own Teriyaki Sauce.

I always have some of this Asian sauce on hand for those last-minute stir-fry recipes
for quick meal options on those busy nights...

Prep: 5 Mins.
Yields: 1 Pint (2 Cups)

1-½ cups dark brown sugar
½ cup low-sodium soy sauce
½ cup low-sodium chicken broth
2 tablespoons hoisin sauce (An Asian-style barbecue sauce)
1-inch piece of fresh ginger, grated (or 1 teaspoon ground)
2 garlic cloves, grated
½ teaspoon freshly ground pepper


Add all ingredients to a nonreactive (glass/ceramic) bowl, and whisk to combine. Use in your favorite teriyaki recipe or as a marinade, including basting grilled meat, poultry, fish, and shellfish.

Store in an airtight jar in refrigerator~ Enjoy!


An incredibly quick and easy stir-fry sauce recipe
that pairs well combined with a variety of Asian meat, poultry, and vegetable
stir-fry main dish meals...

Prep: 10 Mins.
Cook: 5 Mins.
Yields: (Appx. ¾ Cup)


2 tablespoons low-sodium soy sauce
1/4 cup + 2 tablespoons chicken broth
3 tablespoons rice wine
2 tablespoons honey
2 teaspoons sesame oil
Pinch of white pepper
1 tablespoon vegetable oil
2 teaspoons granulated garlic
2 teaspoons ground ginger
1 tablespoon arrowroot (or cornstarch)
2 tablespoons cold water


In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.

Dissolve arrowroot in 1/4-cup cold water (slurry), and set aside nearby.

Heat all ingredients, except slurry, in a small saucepan until gently boiling.

Reduce heat to medium and cook for 1 minute. Mix the slurry (as it will tend to settle), and add to saucepan while whisking.  Cook, whisking, until the sauce boils and thickens.  Remove from heat and use this sauce with your favorite meat and/or vegetable stir-fry recipe. ~ Enjoy!


A very versatile recipe where you can change out certain ingredients, for example: 

--*6 oz. container (Appx. 1/2 cup) Peach Yogurt 
with your favorite flavor, and/or

--*2 cups of zucchini with your favorite combo of fruit/berries 
(i.e., apple, carrot, raspberries, bananas, etc.); and/or,

--*Toasted slivered almonds to various nuts and/or the addition of 
chocolate chips, raisins, dried fruit, and so on...

 ~ Have fun with it, I do! ~

Prep: 15 Mins.
Bake: 1 Hr.
"I have only used half of this huge
zucchini and made 16 mini
Versatile Sweet Zucchini Bread
loaves so far.

Mucho thanks to sis Nadine
and friend Kathy!"
Yields: (2 Regular Loaves, or 4 Mini)


3 large eggs
1/2 cup vegetable oil
*1 (6 oz. container) Peach 99% fat-free yogurt - (Or, your flavor choice);
--I typically use what I have on hand, which was Yoplait (Appx. 1/2 cup)
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
3 cups all-purpose flour
2 cups granulated sugar; plus more for dusting
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt

*2 cups grated unpeeled Alaskan-Grown zucchini (Do not squeeze dry)
*1/4 cup toasted slivered almonds
--(Place almonds in a small dry non-stick skillet over low heat,
cook while occasionally stirring until fragrant, about 10 mins.)


Preheat oven to 325 degrees.  Prepare loaf pans (2 regular, or 4 mini) by spraying with butter spray, and dusting each with granulated sugar (Yes, not flour); tap off excess, and set aside. Set prepared loaf pans atop a baking sheet.

In a large mixing bowl, add eggs and using a hand mixer beat on medium speed until light and foamy.  Add oil, yogurt and vanilla extract; mix on medium speed until incorporated.

Place a sieve over wet ingredients in bowl, add all dry and sift. Mix on low speed initially to begin incorporating, then on high just until moistened (Try not to over-mix).

Using a large spoon, add fold-in ingredients, until combined while scraping edges of bowl.

Spoon even amounts of batter into loaf pans, tap them on a hard surface to release air bubbles.

Bake on baking sheet for 1 hour, until a toothpick inserted in center of a loaf comes out clean.

Remove from baking sheet to rack (in loaf pans) and let cool for 30 minutes.  Remove from loaf pans and place on rack, covered with a clean kitchen towel, for 30 additional minutes, until completely cooled. ~ Enjoy!



When grating zucchini and/or carrots, I use the food processor - fabulously quick and easy!

Store loaves tightly wrapped in plastic wrap.

These sweet breads freeze extremely well if you initially wrap in plastic, then foil.  Be sure to label the top of each loaf using a permanent marker. When ready to eat, simply thaw, unwrap, and partake!

For example: I also made mini zucchini-banana loaves today using the following combo variation ('To-die-for'!!) and a tad sweeter:
--Strawberry-banana yogurt
--1 cup unpeeled shredded zucchini
--1 cup ripe mashed bananas (2 medium)
--1/4 cup toasted slivered almonds
--1/4 cup raisins

Mini Sweet Zucchini-Banana Bread


A smaller lasagna recipe version I created for families 
consisting of fewer members. I also made a double batch;
one for this evening, and another for the freezer...

Prep: 30 Mins.
Bake: 45 Mins.
Servings: (6)


Feel free to double the recipe to make it crowd-size, 
or a second batch for the freezer as I did!

1 lb. extra-lean moose burger
--(Or, venison, beef, elk, caribou, buffalo, etc., 
including the option to add Italian sausage, if preferred)
1 small yellow onion, chopped
1 small orange bell pepper, chopped (or your desired color)
1 garlic clove, minced
Pinch of red pepper flakes
1 (24 oz. jar) prepared marinara sauce
1 cup water
--(You need the addition of water so your sauce is a bit looser 
when using no-bake lasagna noodles, 
as they absorb quite a bit liquid while baking)
1 teaspoon Italian herb seasoning
1 teaspoon granulated sugar
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Cheese Mixture:
1 large egg
1 cup ricotta cheese
1/4 cup grated parmesan cheese; plus more for topping
2 cups shredded mozzarella cheese
1 cup shredded medium cheddar cheese
1/2 teaspoon Italian herb seasoning
1/4 teaspoon freshly ground pepper

6 no-boil lasagna noodles

1/4 cup shredded parmesan cheese

Side dish options:
--Warm and Crusty Garlic and Parmesan Bread
--Garden and Cheese Salad topped with a Light Vinaigrette


Preheat oven to 375 degrees. Spray a 9"x9" square baking dish and set aside.

In large skillet, brown the burger over medium-high heat until about 3/4 the way done.  Add the onion, bell pepper, and garlic. Stir mixture, and continue cooking for 5 minutes.  Add the remaining sauce ingredients, mix to incorporate, cover, and bring to a boil.  Reduce heat and simmer for 20 minutes.

Meanwhile, in a medium bowl, whisk the egg with ricotta cheese.  Add remaining cheese mixture ingredients, and fold with a spoon to incorporate.

Make an assembly line consisting of the skillet of sauce, bowl of cheese mixture, no-boil lasagna noodles, and prepared baking dish.  Spoon a bit of sauce bottom of baking dish.

Layer two no-boil noodles on top in a horizontal direction.

Place a layer of cheese mixture on top of noodles.

Repeat laying of ingredients in this manner 2 additional times. [Note: Ensure that the second layer of noodles are placed in a vertical direction, and the 3rd back to a horizontal direction, which provides for more uniform cutting when serving lasagna.] End with a generous layer of sauce and cheese mixture.Top with 1/4 cup of shredded parmesan cheese.

Lasagna ready to be covered and placed in oven...
Spray underside of tin foil (to prevent it from possibly sticking to cheese) and cover baking dish. Bake lasagna for 30 minutes. Uncover, and continue baking for an additional 15 minutes, until cheese is golden and lasagna is bubbly. Let lasagna stand to set for a minimum of 15 minutes prior to cutting. ~ Enjoy!

Plated lasagna with a nice garden salad
and parmesan garlic bread...


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