Hot Pocket? Calzone? Close enough for Pizza Friday


I was not going to be home this morning to make Pizza so last night I found a recipe and put together some “Hot Pockets”

I made the dough, added the filling then froze them.

I popped them in the oven this afternoon while I was putting grocery’s away.  They came out pretty good.  I need to tweak them some more.  Work on making them more personal size because there were big enough for Ed and I to each have half.

I made cheese, pepperoni and Hawaiian.

These were more calzone like instead of a Hot Pocket.

They will be great to have on hand to toss in the oven for a quick snack.


Chicken Stir Fry


This recipe came out very tasty. Feel free to change the amounts of the chicken and veggies to your liking. It is very important to use the low sodium soy sauce. Dish will be too salty if you don’t.

Chicken Stir Fry

This recipe will serve 6

1 cup of rice cooked according to package directions

1 1/3 cup low sodium soy sauce
1/2 cup brown sugar
2 tablespoons cornstarch
2 tablespoons ginger
2 tablespoons minced garlic
2 skinless boneless, chicken breasts sliced thin
1 tablespoon sesame oil

2 cups broccoli tops
1 pepper
1 cup each celery, carrot and onion
1 tablespoon sesame oil

1 can (8 ounces) sliced water chestnuts
1 can (8 ounces) bamboo shoots
Combine soy sauce, brown sugar and cornstarch in a bowl

Mix in ginger and garlic, add chicken. Marinade at least 15 minutes or while you are preparing the veggies

Heat 1 tablespoon oil in a large skillet and cook veggies over medium high heat for about 5 minutes

Remove veggies from skillet and set aside

Heat 1 tablespoon oil in skillet and add chicken. Set aside marinade for later

Cook chicken for about 2-3 minutes, add veggies, water chestnuts, bamboos shoots and marinade to skillet


Bring to a boil. Cook and stir until the chicken is cooked and veggies are tender, about 5-8 minutes

Serve with rice and garnish with Sesame Seeds


Cannoli French Toast


Cannoli French Toast

1/4 cup confectioners’ sugar plus more for dusting
1 cup ricotta cheese

2 eggs
1/2 cup milk

12 slices sandwich bread, crusts removed
2 Tablespoons olive oil

In a small bowl, sift confectioners’ sugar then stir in ricotta cheese.

In a larger bowl, beat together 2 eggs and 1/2 cup milk.

Trim the crusts off 12 slices of sandwich bread and using a rolling pin, roll out the bread to flatten.

Add 1 Tablespoon of the sweetened ricotta cheese to each slice, fold over and pinch the edges together.

In a large skillet, heat 2 Tablespoons olive oil over medium heat.

Dip the stuffed bread slices in the egg mixture and transfer to the skillet.

Cook for about 2 minutes each side.

Dust with more confectioners’ sugar before serving.

Eat with or without topping. We had ours with cherry topping and it was perfect!
This is not hard to make! Get the stuff and make it!!!

Sweet Potato Chowder


Sweet Potato Chowder

Makes about 12 cups
1 tablespoon oil

1 1/2 cup chopped celery

1 1/2 cup chopped onion

2 cloves garlic minced

6 cups chopped sweet potatoes

4 cups chopped tomatoes

4 cups veggie broth

2 teaspoons adobo

Pepper to taste

1 cup milk
Heat oil in a large stock pot over medium high heat

Add onion, celery, garlic and cook for 5 minutes or until soft

Stir in tomatoes, sweet potatoes and broth. Bring to a boil

Reduce heat and simmer 25 minutes

Stir in milk, pepper and Adobo

Simmer 10 minutes or until heated through and sweet potatoes are tender. Do not boil!

Brown Sugar Cookie Bars


I made these yesterday. I think it took me longer to make them than it took my group to eat them! Super easy and very tasty!

Brown Sugar Cookie Bars

1/4 cup butter
1 cup packed brown sugar
1 egg
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1 teaspoon vanilla extract


Preheat oven to 350 degrees

Add brown sugar to melted butter and mix well

Beat egg in a small bowl, add a spoonful of brown sugar to it and mix well

Sift flour, baking powder and cinnamon together

Add to brown sugar mixture and mix well

Stir in vanilla extract

Pour into a greased 8×8 baking pan

Bake for 20 minutes

Let cool before cutting


Caprese Couscous Salad


We spent the whole day away from home yesterday. Didn’t get home until late and just needed a snack. Luckily, I had just enough Couscous left in the cupboard to make this for Ed and I.


Caprese Couscous Salad
This will make about 4 servings


1/2 cup cherry tomatoes
1/2 cup mozzarella cheese balls
1/2 teaspoon each of ground garlic, salt and pepper
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 cup couscous cooked according to package directions

After the couscous has cooled a bit, mix everything together in a bowl and set aside for 10 minutes so the flavors can blend.