Saturday, December 31, 2011

Happy New Year

See you in 2012:)

Wednesday, December 28, 2011

Organic Eggs for Dinner

What to do with my FRESH Organic Eggs...........

Egg Casserole......Canadian Bacon, Lobster, Fresh Herbs, Seasonings and Organic Eggs.

Tuesday, December 27, 2011

Butterscotch Slice Cookies


1 cup butter, room temperature
2 eggs
2 cups brown sugar
1 teaspoon vanilla
1 cup chopped nuts
3 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
In a medium mixing bowl, sift together flour, baking soda and salt. Set aside. In a large mixing bowl using a hand mixer, cream together butter, brown sugar, and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts. Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.
Preheat oven to 375 degrees. Slice into 1/8-inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.
Allow to cool slightly before removing from baking sheet. Makes 8 dozen
~This is a Paula Deen recipe~

My Three Little Monkeys

Nikos, Lauren, and Steven
Christmas, 2011

Organic Eggs

Yesterday, Lauren and I took a ride into to Chicago to visit Deborah. Her house was beautifully decorated for the holidays.

The eggs are William's project at the farm. The color is REAL.......I didn't dye them. They are just to pretty to eat!

We all enjoyed a wonderful afternoon lunch, followed by an evening of cards. Pam, Grandma Ruth, Aunt Sharon, and I played Canasta. It was so much fun. Lauren, Caroline, and Deborah cheered us on.

Monday, December 19, 2011

Merry Christmas Dad

With all my love.

Wednesday, December 14, 2011

Christmas Snacks

Roasted Chickpeas

2 tablespoons olive oil

1 tablespoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1 pinch sea salt

1 pinch ground black pepper

1 dash crushed red pepper

2 (15 ounce) cans chickpeas, rinsed and drained

Preheat oven to 350 degrees. Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet. Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 55 minutes.

Peppermint Chex

6 cups Rice Chex or Chocolate Chex cereal

1 bag (12 oz) white vanilla baking chips (2 cups)

1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)

Line cookie sheet with waxed paper. Place cereal in large bowl. Microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in an airtight container.

Cranberry-Pecan Cheese Wafers
Visit my sister Kendra at Haden News for this great recipe. As soon as she posted this recipe I printed it off and made these wonderful cheese wafers. I made four rolls. Used two and I have two in the freezer. Thanks Kendra, it is a great recipe:)

Hope you enjoy these recipes as much as I did:)

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Friday, November 25, 2011

Trip to Chicago November 23 & 24, 2011

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Wednesday, October 5, 2011

Pumpkin Pie Spiced and Sugared Nuts

1 cup pecans
1 cup whole almonds
2 tablespoons butter
2 tablespoons water
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
pinch of salt
Toast the nuts in a dry pan for 5 minutes over medium low heat, stirring so they don't burn. When done, pour them into a separate container. Put all the rest of the ingredients in your hot pan, be careful with the water because it splatters. Stir for about 2 minutes until it thickens. Pour the nuts back in the pan and stir well while cooking for 2 minutes more.
Pour the nuts onto a foil lined or parchment paper lined cookie sheet, spreading them out, and let sit until cooled. Keep in a sealed container.
This week I will be joining:
These Chicks Cook
Full Plate Thursday
Foodie Friday

Monday, October 3, 2011

Happy Birthday Dad

Dad would have been 87 today. This is his first birthday in heaven. We all wrote him messages on flags and a silent prayer at 3:00 pm for everyone who couldn't make it to the cemetery.

We love you........Happy Birthday!

Sunday, October 2, 2011

Manteno High School Homecoming

Nikos and Chelsea
"Autumn in New York" was the theme for the dance.
October 1, 2011

Thursday, September 29, 2011

Designer Desserts

Last Friday, after having lunch with my Mom and sisters we stopped in at Designer Desserts, located in Valparaiso, Indiana. The bakery is so cute!

Here is the owner/designer, Adam Wiltfang. He loves his job!!
Just a few that really caught my eye......Guinness.....
Key Lime Pie...........
Tuxedo Cheesecake.............

Creme Brulee...........
I didn't try any......not one.......but my favorite would be Creme Brulee!! What is your favorite cupcake?

Friday, September 23, 2011

Happy Birthday Mom

Today is Mom's Birthday. Lauri, Kelly, and I took her out to lunch at "Pikk's Tavern" in Valparaiso, Indiana. Kendra we missed you not being with us today:(

The menu at Pikk's is very fun.
We started out with Pikk's Fries with Malt vinegar-agave, red pepper aioli, and pesto mayo for dipping.
Here's the birthday girl......



Tuna Poke...Ahi tuna with soy and ginger, sesame, red onion, and wonton chips.

Caesar Salad...romaine lettuce, grape tomatoes, polenta crouton, Caesar dressing. The polenta croutons were wonderful!

BLT Wedge...bacon, iceberg lettuce, tomato, crouton, peppercorn ranch.

Shrimp Cocktail....made to order at the table.

Put all the shrimp in the shaker with the sauce selection and shake, shake, shake.

Shrimp Cocktail-gulf shrimp served with your choice of sauce (traditional cocktail, Mexican, Asian, or Pikk's tartar) Shaken and served table side. Our Pikk was Asian:)

Happy Birthday to you, Happy Birthday to you, Happy Birthday dear Mommy, Happy Birthday to you! We love you Mom:)

Wednesday, September 14, 2011

No Bake Lemony Cheesecake


1 jar Dickinson's Lemon Curd

1 8-oz package light or fat-free cream cheese, softened

2 cups light or fat-free whipped topping, thawed

1 9-inch graham cracker pie crust

fresh raspberries or lemon slices, (optional)

Beat cream cheese until smooth. Add curd. Fold in whipped topping. Pour into prepared pie crust and refrigerate 2-3 hours. Garnish with optional fresh raspberries and lemon slices. Makes 6-8 servings

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Wednesday, September 7, 2011

Baked Kale

Mom discovered this recipe. It's a good one:) Recipe:

fresh Kale, washed and pat dry, break into bite size pieces

fresh garlic, sliced thin

olive oil

salt and pepper

Preheat oven to 350 degrees. Spread Kale onto a cookie sheet. Add the sliced garlic. Sprinkle olive oil. Salt and pepper. Bake for 12 minutes, toss and bake for another 5 minutes. Edges of Kale should be browned and crispy.

This week I will be joining:

Wednesday, August 31, 2011

Spending time with family at the farm.

Sunday, August 28th Nikos and I picked up Mom and went to Deborah's farm in Michigan. It was such a great day and time well spent with family. Nikos rode a horse for the first time! He liked it. Then he spent the afternoon paint balling with all the boys:)Mom enjoying some fun time out at the pool with Toni.
We had a lot of great food. Mom made Green Tomato Bread. It was so good!

Green Tomato Bread

1 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

3 eggs, beaten

1 cup sugar

1 cup grated green tomato, drained(3 to 4 medium tomatoes)

1 cup vegetable oil

1 teaspoon vanilla

1 cup chopped, toasted pecans

1 cup raisins, optional

Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl combine the flour, salt, and the baking soda. Make a well in center of flour mixture; set aside. In a medium bowl combine eggs, sugar, grated tomato, oil, and vanilla. Add tomato mixture all at once to flour mixture. Stir just until moistened. Fold in pecans and raisins, if desired. Spoon batter into prepared pan. Bake in a 350 degree oven for 1 hour or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (8 to 10 servings)

Caprese Salad

Simplest and most delicious of salads

Fresh tomatoes

Fresh mozzarella

Fresh basil

Red onion

Add your favorite dressing or not:)

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Fresh Food Friday

Wednesday, August 24, 2011

Crock Pot Cheesecake in a Jar

Recipe adapted from Crock Pot Recipe ExchangeInto the crock pot they go.

Lid on.
It's magic.....they are done.

For the crust:
1 cup graham cracker crumbs
1/3 cup sugar
4 tablespoons melted butter
For the filling:
(2) 8 ounce packages cream cheese, room temperature

(1) 14 ounce can of sweetened condensed milk

(2) eggs, room temperature

1 1/2 teaspoons pure vanilla extract

zest of 1 lemon

In a small mixing bowl add the graham cracker crumbs, sugar, and melted butter. Stir to incorporate. Evenly distribute the mixture into the 6 canning jars. Using the back of a teaspoon press the mixture firmly onto the sides of the jar. You want to make sure the bottom is covered and packed. At this time heat 2-4 cups of water.

Also, go ahead and turn on your crock pot to high. This is going to preheat it while you're making the filling.

In a large bowl add the cream cheese and using mixer, mix until fluffy. Slowly add in the can of sweetened condensed milk. Once that's incorporated add on egg at a time. Once the eggs are mixed in thoroughly, add the vanilla extract and lemon zest. Mix until well incorporated.

Fill the jars with EQUAL amounts of cheesecake filling. This is so important because you want all the cheesecakes to cook evenly. Carefully pour the hot water into the preheated crock pot. Place the jars in the crock pot making sure that non are touching the edges of the crockery or each other. The water should come up 1/2 - 3/4 of the way up on the jars.

Cover crock pot with lid and cook on high for 1-2 hours. Mine were done at exactly 1 hour and 15 minutes. Look for the filling to firm up and not be jiggly in the center.

At this point take the off the crock pot (pick straight up, don't tilt it don't want any condensation from the lid dropping onto the top of the cheesecakes. Turn the crock pot off. Let the jars cool down.

Once the jars have cooled enough to remove, place them on a dish towel to continue cooling. As they cool you will see the filling pull away from the sides of the jars. When they are completely cool down place the lid and rims on the jars and place in the fridge for at least 4 hours.

Serve plain, with berries or drizzled with caramel.

This week I will be joining:

Tuesday, August 16, 2011

Mussels Magnifico


1 pound Mussels

1/2 cup olive oil

2 tablespoons chopped fresh garlic

2 tablespoons tomato paste

3 fresh chopped tomatoes

1 large minced onion

3 tablespoons chopped parsley

1 cup dry white wine

Heat oil in a large kettle. Add onion and saute until golden. Add garlic and cook for 1 minute. Add the remaining ingredients, except the mussels. Bring to a simmer. Stir well and adjust seasoning if necessary. Add boiled mussels and simmer gently for 3 minutes. Transfer mussels to serving bowls and ladle the sauce over each serving. Salt and pepper to taste. I served with Jasmine rice.

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Wednesday, August 10, 2011

Chicken Wings and Noodles


1/2 cup melted butter

1/2 cup chili sauce

2 tablespoons lemon juice

1 teaspoon Worchester sauce

dash of Tabasco

1 teaspoon salt

1/2 teaspoon chili powder

dash of garlic powder

1 package egg noodles

chicken wings

Cook noodles and drain. In a pan melt butter, add chili sauce, lemon juice, Worchester sauce, Tabasco, salt, chili powder, and garlic powder. Put noodles in a sprayed 9"x 12" greased pan. Add chicken wings skin side down. Bast with sauce. Bake in a 425 degrees oven for 25 minutes, turn wings and use the rest of the sauce. Bake an additional 25 minutes.

I will be joining ~ These Chicks Cook, Full Plate Thursday, Foodie Friday, and Fresh Food Friday

Wednesday, August 3, 2011

Baked Oatmeal

adapted from Lorraine from


3 cups rolled oats, uncooked (old fashioned oats)

1 cup brown sugar

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

2 eggs

1/2 cup melted butter

2 teaspoons vanilla extract

3/4 cup dried cranberries (I used 3/4 Sun-Maid Fruit Bits and 3/4 cup fresh blueberries)

Preheat oven to 350 degrees. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish. Bake in preheated oven for 40 minutes.

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Fresh Food Friday

Wednesday, July 27, 2011

White Castle's

Mix ingredients and spread on 11 x 14-inch cookie sheet.

Put on a bun; add cheese, mustard, ketchup, and a pickle.

Ready to eat:)


3 packages Pepperidge Farm Party Rolls (I used Pepperidge Farm Slider Buns)
2 pounds ground chuck (I used 1 1/2 lbs)
2 packs onion soup (I used 1 pack)
2 tablespoons water (I used 1 tablespoon)
2 eggs (I used 1 egg)
1/4 cup bread crumbs (I used Panko)
Hamburger dill pickles

Mix ingredients (except pickles). Spread on 11 x 14-inch cookie sheet. Poke holes with fork. Bake at 400 degrees for 10 to 12 minutes. Cut in squares to fit roll. Add cheese, mustard, ketchup, and pickle. (To warm 350 degrees for 10 minutes, or microwave)

This recipe made 12

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Fresh Food Friday