Peach Cobbler

Peach Cobbler

1 (29 ounce) can sliced peaches, juice reserved              

2 tablespoons butter, melted

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon vanilla

1/2 cup peach juice

1 tablespoon cornstarch

1 tablespoon peach juice

1 cup milk

1/2 cup white sugar

1/2 cup brown sugar

1 cup all-purpose flour

2 teaspoons baking powder

1 pinch salt

1/2 cup butter

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Caramel Sauce

Whip Cream

Preheat oven to 350 degrees

Melt 1/2 cup butter in a 9×13 inch pan

In a large bowl, combine sliced peaches with 2 tablespoons melted butter, cinnamon, nutmeg, vanilla, and 1/2 cup of juice

Dissolve cornstarch in 1 tablespoon reserved juice, then stir into peach mixture; set aside

In another bowl, combine milk, sugar, brown sugar, flour, baking powder and salt

Beat until smooth – mixture will be thin

Pour batter over melted butter

Spoon peaches over batter

Sprinkle top with additional cinnamon and nutmeg

Bake in preheated oven for 1 hour, or until knife inserted comes out clean

Allow to rest 30 minutes before serving

Drizzle with caramel sauce and top with whip cream before serving

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Vegetable Lasagna

Vegetable Lasagna

Serves 6

I have this favorable lasagna recipe written up differently because of the amount of steps in it.  Please don’t let the amount of steps keep you from making it. 

2 teaspoons olive oil

1/2 cup onion, chopped

1 teaspoon garlic, chopped

1 cup spinach, cooked and chopped

Heat olive oil in a skillet over medium heat

Sauté onion in the oil until soft, about 5 minutes

Add spinach and garlic to onion

Sauté spinach until heated through, about 4 minutes

Remove skillet from heat

3 1/2 cups milk, divided

1/4 cup corn starch

Heat 3 cups milk in a saucepan over medium heat

Stir until milk is simmering, about 5 minutes

Whisk remaining 1/2 cup milk and 1/4 cup cornstarch together in a bowl until smooth

Stir into simmering milk

Bring milk mixture to just under a boil, stirring constantly with a flat wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes

Remove pot from heat

3/4 cup Parmesan cheese, shredded

1 1/2 teaspoon honey

1/8 teaspoon nutmeg

1/8 teaspoon sage

Salt and Pepper, to taste

Whisk Parmesan cheese, honey, nutmeg, sage, salt and pepper into sauce until smooth

Cover pot with a lid and keep warm

12 lasagna noodles

Bring a large pot of lightly salted water to a boil

Cook lasagna noodles in the boiling water, stirring occasionally, about 8 minutes. Drain

2 cups squash, cooked

1/8 teaspoon ginger

Salt and Pepper, to taste

Mash squash, season with ginger, salt and pepper

2 cups carrots, cooked

Salt and Pepper, to taste

Mash carrots, season with salt and pepper

1 cup shredded Mozzarella cheese

1/2 cup shredded Parmesan cheese

Preheat oven to 375 degrees

Spray a 9×9 baking dish with nonstick spray

Spoon a thin layer of the white sauce into the bottom of the baking dish

Lay 3 noodles across white sauce, you may need to cut the noodles to fit the pan

Spoon and spread the mashed squash on top of the noodles

Top squash with a layer of the white sauce

Lay 3 more noodles across white sauce

Spoon and spread the onion and spinach mixture on top of the noodles

Top onion and spinach mixture with a layer of the white sauce

Lay 3 more noodles across white sauce

Spoon and spread the mashed carrots on top of the noodles

Spoon a layer of white sauce on top of the mashed carrots

Lay 3 more noodles across white sauce

Top white sauce with shredded Mozzarella and Parmesan cheese

Spray foil with nonstick spray

Cover lasagna and bake for 30 minutes

Remove cover

Bake another 15 minutes

Let the lasagna rest for 10 minutes before serving



2 cloves garlic

1 (19 ounce) can chick peas or garbanzo beans, reserve liquid

4 tablespoons lemon juice

2 tablespoons Tahini

3/4 teaspoon salt

5 tablespoons honey

Rinse beans to remove any loose bean shells

In a blender, chop garlic with rinsed beans

Add lemon juice, Tahini, salt and honey to the blender

Blend until creamy and well mixed

Add a little reserved liquid to thin out hummus if needed

Transfer the mixture to a medium serving bowl

Let it rest in the fridge for about 30 minutes for the flavors to blend before serving

Enjoy with your favorite chips or crackers

I found Tahini next to the peanut butter at my local store.  Peanut butter is not a good substitute for Tahini in this recipe.

Crustless Pizza Bowls

Crustless Pizza Bowls

Shredded Mozzarella Cheese

Marinara Sauce

Toppings of your choice

Preheat oven to 400 degrees

Coat the inside of each personal baking dish with cooking spray

Apply a thin layer of marinara sauce

Add the topping of your choice, I added ham and pineapple to the ones pictured

Top with Mozzarella cheese

Repeat with sauce, topping and cheese

Bake for 10-15 minutes or until sauce and cheese is bubbly

Feel free to add oregano or red pepper flakes, different types of cheese or your favorite toppings

Apple Dumplings

Apple Dumplings

1 Granny Smith Apple – peeled, cored and cut into 8 pieces

1 (8 ounce) can refrigerated crescent rolls

1/3 cup butter

1/2 cup sugar

1/3 cup orange juice

1 teaspoon vanilla extract

Ground cinnamon and sugar

Preheat oven to 350 degrees

Spray 8×8 glass baking dish with cooking spray

Separate dough into triangles

Lay out a crescent, you may need to pat it out to make it a bit wider

Starting at widest end, roll up apple slices, tucking corners over

Place seam side down into baking dish

Repeat with remaining crescents and apple slices

Bake in preheated oven for 12 minutes

While they bake, in small saucepan, combine butter, sugar, and orange juice; bring to a boil

Remove from heat and stir in vanilla

After the crescents have baked for 12 minutes, remove from oven

Pour sauce over crescent rolls

Sprinkle with cinnamon and sugar

Bake for 25 minutes or until pastry is golden and apples are tender

Spoon sauce over rolls when serving

Homemade Brown Sugar


Homemade Brown Sugar


White Sugar



For making light brown sugar

Measure 1 cup white granulated sugar and 1 tablespoon molasses into a mixing bowl

Stir with a fork until completely mixed, store in an airtight container


For making dark brown sugar

Measure 1 cup of white granulated sugar and 2 tablespoons of molasses into a mixing bowl

Stir with a fork until completely mixed, store in an airtight container

Strawberry Jello Parfait



Strawberry Jello Parfait

Makes 4 Parfaits


1 package (3oz) Strawberry Jello

1 cup sliced fresh strawberries (optional)

1 cup thawed Cool Whip whipped topping


Prepare Jello according to package directions

Set aside 1/3 cup Jello

Add fruit to remaining Jello and spoon into 4 to 5 dessert or wine glasses

Set glasses to chill at an angle until Jello is set (overnight is best)

Fold whipped topping into remaining (1/3 cup) Jello

Refrigerate until ready to use


Spoon topping mixture into glasses of set Jello

Top with a dollop of Cool Whip

Garnish with fresh strawberries

Keep chilled until ready to serve


I tipped my cups in a muffin tin lined with a towel to keep the cups from moving

I then served the Jello cups right from the muffin tin

Honey Garlic Chicken Stir Fry


Honey Garlic Chicken Stir Fry


1 tablespoon + 1 teaspoon vegetable oil divided use

1 cup thinly sliced peeled carrots

2 cups broccoli florets

1 lb boneless skinless chicken breast, cut into 1 inch pieces

4 cloves garlic minced

1/4 cup low sodium chicken broth or water

1/4 cup soy sauce

3 tablespoons honey

2 teaspoons cornstarch

salt and pepper to taste


Heat 1 teaspoon of oil in a large pan over medium heat

Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender

Remove the vegetables from the pan; place them on a plate and cover

Wipe the pan clean with a paper towel and turn the heat to high

Add the remaining tablespoon of oil

Season the chicken pieces with salt and pepper and sauté for 3-4 minutes on each side until golden brown and cooked through

Add the garlic to the pan and cook for 30 seconds

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through

In a bowl whisk together the chicken broth, honey and soy sauce

In a small bowl mix the cornstarch with a tablespoon of cold water

Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds

Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken

Serve immediately, with rice

Couscous Chicken Soup



Couscous Chicken Soup

Makes 4 Servings


1 cup onions, chopped

1/2 cup carrots, sliced

1/2 cup celery, chopped

1 tablespoon minced ginger

2 cloves minced garlic

1/2 teaspoon ground turmeric

4 cups chicken stock

3 cubes chicken bouillon (optional)

3/4 pound raw chicken breasts, cut into small chunks

1 cup pearl couscous

Juice of 1 lemon (watch for seeds)

Salt and pepper

Chopped fresh parsley for garnish


Heat one tablespoon of the stock in a stock pot over medium heat

Add the onions, carrots, and celery

Sauté until the vegetables are soft, about 5-6 minutes

Stir in the ginger and garlic, heat until aromatic

Sprinkle the turmeric over the vegetables and stir

Add the stock with bouillon and chicken

Simmer over medium heat for 10 minutes

Add couscous, and bring to a light boil for 5 minutes

Squeeze the lemon into the soup, taste, and season with salt and pepper to your liking

Top with parsley before serving.

Vegetarian Chow Mein


This came out so good!  It will definitely be in our menu rotation often.


Vegetarian Chow Mein

Serves 4


3 tablespoons vegetable oil

2 to 3 teaspoons fresh ginger minced

3 garlic cloves minced


1 cup carrots peeled and chopped

1 cup red bell pepper chopped

1/2 cup green bean chopped

1/2 cup onion chopped

8 oz mushrooms chopped


8 ounces fresh or dried chow mein egg noodles, cooked al dente


1 to 2 cups snow peas


1/4 cup vegetable broth

1/2 cup hoisin sauce

2 tablespoons low sodium soy sauce + more if needed

2 tablespoons honey


2 green onions diced for garnish

Kosher salt and freshly ground black pepper, optional


Using a large nonstick skillet, heat the oil over medium heat

After a minute or so, add ginger and garlic and sauté for a minute or two


Add carrots, red bell pepper, green bean, onion, mushrooms and cook for about 4 to 5 minutes, or until the vegetables begin to soften a bit, add more vegetable oil if needed


Next, add in the egg noodles and stir to combine


Cook for about 2 minutes and then add snow peas and cook for about 3 minutes


Add in the vegetable broth, hoisin sauce, soy sauce, and honey


Bring the mixture to a boil and stir until slightly reduced and thick, for about 2 minutes


Season with salt and pepper, to taste and garnish with the diced green onions before serving