Cranberry Crumble

Tuesday, November 21, 2017

I am trying to find easy recipes for Thanksgiving. My husband has a sweet tooth and after a big dinner, he is always looking for something sweet. I tried this cranberry crumble using fresh cranberries on a whim, and he said it was one of the best desserts I have ever made. So... it is going on the turkey day menu.This is so easy to put together. Just mix, throw into a pie pan and bake. Tart cranberries in a sugary, cakey crumble. Serve with whipped cream or ice cream. Happy husband :)

Cranberry Crumble 

1 cup all purpose flour
1 cup white sugar
1/4 tsp salt
1/2 c butter , melted ( 1 stick)
2 cups fresh cranberries
1/2 c chopped pecans
2 eggs, beaten
1 tsp almond extract

1.Preheat oven to 350 degrees. Grease a 9" pie plate and set aside.
2.In a medium bowl, combine the flour, sugar and salt. Stir in the cranberries and the pecans and toss to coat. Stir in the butter, the eggs and the almond extract. Spread the batter into the pie pan.
3.Bake at 350 degrees for 45 minutes, or until the center is cooked through. Serve warm with whipped cream or ice cream.

Coconut Macaroons

Friday, November 17, 2017

If you are looking for a great cookie for your holiday cookie tray this is the perfect recipe.So easy to make with little effort and very few ingredients. This is my husbands favorite! I love that I can make the batter and in 30 minutes have warm macaroons for my hubby. It makes him very happy. You can add an almond on top or drizzle with chocolate. I found this recipe on the back of the bag of coconut I bought to make my macaroons.The recipe seemed easier and less time consuming that my old faithful recipe so I tried it. And it won me over. This is the only macaroon recipe I have now. The other one was tossed. Enjoy!

Coconut Macaroons
14 oz bag sweetened flaked coconut
3/4 cup sugar
1/3 c flour
1/4 tsp salt
4 whole egg whites
1/2 tsp almond extract

Preheat oven to 325 degrees.Grease and flour a large  baking sheet.Mix together coconut,sugar, flour and salt until well blended.Mix in the 4 egg whites and the almond extract.Mix until the the batter is moist. Drop spoonfulls of the coconut mixture onto the baking sheet. Bake for 20 minutes.

Spicy Brown Sugar Glazed Pork Chops

Thursday, November 16, 2017

Pork chops are an easy weeknight dinner  choice. Readily available, economical and quick to cook. These pork chops are sweet from brown sugar, with a bit of heat from the cayenne.  A great sweet heat meal.

               SPICY BROWN SUGAR 
               GLAZED PORK CHOPS

4 boneless thick cut pork chops
1/4 cup light brown sugar, packed
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
2 T olive oil

1. In a small bowl, mix together the brown sugar, garlic powder, cayenne pepper, salt and pepper . Stir well .
2. Rub the spice mix into both sides of each pork chop.
3. In a large skillet over medium high  heat, cook the pork chops for about 8 minutes per side, depending on the thickness of the meat. It should read 160 degrees on a meat thermometer.
4. Serve with the glaze from the pan drizzled over the pork chops.

Baked Parmesan Chicken

Wednesday, November 15, 2017

You guys! Chicken parmesan is one of my very favorite chicken dishes. The breaded chicken, warm marinara and gooey cheese. Yes, please. This recipe is so much healthier than the traditional fried chicken breasts . I use whole wheat bread crumbs, parmesan cheese and a little bit of salt, pepper and garlic powder to bread the chicken. Bake it off and add a generous portion of marinara sauce and low fat mozzarella cheese. Perfection. And you don't miss the calories. So, so good. My boys love this dish as well and clean their plate every time. Serve it with a salad and you have a yummy dinner.

Baked Parmesan Chicken

4 boneless, skinless chicken breasts, cut in half horizontally ( 8 breasts total)
1 cup breadcrumbs
1/4 c grated parmesan  cheese
1 tsp Garlic powder
1 tsp italian seasoning
2 T butter
1 cup shredded mozzarella cheese
1 c marinara sauce
basil, shredded (optional)

1.Preheat oven to 450 degrees. Lightly grease a cookie/baking sheet.
2. In a shallow bowl, combine the breadcrumbs, parmesan cheese, garlic powder, and Italian seasoning. Mix well.
3.In a second shallow bowl, melt the butter.
4. Brush the butter on the chicken breasts and dredge in the breadcrumbs. Place chicken on the baking sheet.
5.Bake chicken for 25 minutes.
6. Remove chicken from the oven and spoon @1 T marinara sauce on top of each breast. top each with a heaping tablespoon of mozzarella cheese,
7. Bake 5-7 more minutes  , or until the cheese I melted.
8. Sprinkle shredded basil over the chicken and serve,

Sausage and Kale Soup

Monday, November 13, 2017

I love recipes that use minimal ingredients that I usually always have on hand. And I especially love ones that are full of flavor. This recipe is both. Rustic, homemade goodness.  This tastes like the zuppa toscana you get at the Olive Garden Restaurants.

Sausage and Kale Soup
1  lb package hot  italian  sausage
3 red potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream

Preheat oven to 300 degrees F (150 degrees C).
Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
Remove bacon and crumble. Set aside.
Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Pineapple Teriyaki Chicken

Friday, November 10, 2017

So let me first start by saying that there is no chinese food that my kids will not eat. From General Tso's Chicken to Beef and Broccoli to this Pineapple Teriyaki Chicken, they all clean their plates. There are weeks when I experiment with new recipes every night of the week. And some of those recipes are duds. We have been known to resort to pitching whole meals and making soup and sandwiches. Such is the life of a foodie . So when the kids have had enough of weird recipes , I make it up to them with homemade chinese. With lots of rice. And chop sticks. And fortune cookies ;) This chicken dish is a tried and true dish that is easy to make and brings smiles and clean plates. Double the sauce ingredients if you like sauce on your rice (like me).

Pineapple Teriyaki Chicken

1 1/2 lbs skinless, boneless chicken breasts, cut into bite sized pieces
1 T olive oil
kosher salt, to taste
fresh black pepper, to taste
1 tsp garlic powder
1 small pineapple, cored and diced
1 green pepper, cut into bite sized pieces
1 cup teriyaki sauce
1 tsp cornstarch
cooked white rice

1.Cook the rice according to package directions and set aside.
2.In a skillet over medium heat,add the oil .
3. Season the chicken with salt, pepper and garlic powder. Add the chicken to the oil and cook the
chicken until no longer pink and the juices run clear. Drain any liquid from the skillet.
4.Mix together the teriyaki sauce and the cornstarch. Pour the sauce over the chicken in the skillet.
5. Add the pineapple and the green pepper to the chicken mixture and toss to coat. Warm for a few
6. Serve pineapple chicken over rice.

Print Friendly and PDF

Pieroghi Soup

Tuesday, November 7, 2017

This is  the number one requested soup recipe at my house. It is a spin off of chicken noodle soup and it is outstanding. You can find frozen pierogi  in the freezer section of your grocery store. Plan on oohs and aahs from your dinner crew.The pierogi cook down while they simmer and the soup has a thickness to it that is perfect comfort on cool autumn nights.  I serve these with cheddar garlic rolls . A definite staple in the cooler months. Especially after an afternoon outside in the chilly air.* note - I double the recipe for my crew of 5. Everyone always wants seconds.

Pierogi Soup


1 (15 ounce) boxes frozen pierogies, potato and cheese filling

2 tablespoons butter

1/2 cup chopped onions

1 cup finely chopped cabbage, packed

3 1/2 cups chicken broth

1/4 teaspoon garlic powder

1/4-1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1 cup milk

1 cup shredded cheddar cheese


  1. Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces.( partially thaw them for a few minutes and they will be easier to cut)
  2. In a soup pot, melt the butter. Add the chopped onion and cabbage; sauté for 5-7 minutes or until onions are translucent. Do not brown.
  3. Add the pierogies and chicken broth.
  4. Add the garlic powder, salt, pepper and paprika.
  5. Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.
  6. Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.

Print Friendly and PDF