For those of you who love Ina Garten’s recipes, a group of us get together and re-create on of her recipes at home.  This fresh lemon mousse is a summer dessert but it’s elegant enough to serve to company any time of the year. Fresh Lemon Mousse 3 extra-large whole eggs 3 extra-large eggs, separated…

We all know that chicken soup is closely associated with comfort and well-being.  In Jewish households, its earned the nickname Jewish penicillin.  Some matzo balls can be “belly sinkers”.  In this recipe, we add a little seltzer or club soda to ensure that they turn our light and airy. 1 – 3 lb. whole chicken…

Greek yogurt is packed with protein and probiotics that aid digestion and keep you feeling full.  Tzatziki is a perfect condiment for snacks and wraps.  For the #MadeWithChiobani Project, I made a delicious Greek Tzatziki sauce to use on my Meatloaf Gyro.  Who knew leftover meatloaf could taste so good! Leftover meatloaf Sliced tomatoes Sliced…

When we think of Ramen, the first thing that comes to mind are those inexpensive packaged noodles with a spice packet included.  Ramen, in Japan, is a dish that is passed on from generation to generation and often has a Master of Ramen soup.   Ramen is made with spirit – and the magical ingredient…

With just a few simple ingredients, you can turn a box cake mix into something special!  This cake is a copycat of my favorite Entenmann’s cakes that has been discontinued!  No fear, it’s simple to make yourself! 1 box French Vanilla Cake Mix 1 container Homestyle Cream Cheese Frosting Seedless Red Raspberry Jam Coconut Bake…

I love V-8 juice!  I love anything with tomatoes.  Bloody Mary, tomato sandwich, spaghetti sauce, you name it! Now that I’m on a low sodium regiment, I decided to make my own V-8. This is made in a juicer without any salt at all. Once you get used to things without adding salt, everyday foods…

If you want honest-to-goodness dill pickles, you have to do it the old-fashioned way. If the fermentation thing is not for you, don’t give up on making a great pickle.  Dill pickles are a lot like sauerkraut in that in that bacteria rather than yeast are responsible for the fermentation.  They will break apart the…

The Mom 100 Cookbook is Around the Family Table for #SundaySupper! These are the 100 recipes everyone needs! The Mom 100 Cookbook is filled with delicious recipes, tips, including how to keep dishes simple for kids, and then turning up the volume on the same recipe for adults. I loved her description of her One-Pot…

Why not get a little something extra in your muffins.!  Add some wheat germ to your favorite recipes. Wheat Germ is a source of Vitamin E & Folic Acid. Zero Cholesterol and with the bananas, your getting extra Potassium.     This is one of those “What’s Left in the Fridge” recipes. I bought the wheat…

Sometimes you feel like a nut – sometimes you don’t!  I guess I fall into the “nut” category for putting my oven on in this heat, but it’s much better today.   This is a sneak preview of one of the new Fall/Winter recipes from The Pampered Chef Season’s Best collection.  These bars have the flavor…

This month’s CRAZY COOKING CHALLENGE  is Mashed Potatoes!  Mashed potatoes are a comfort food in and of itself, so I decided to cross the pond and make Bubble & Squeak. Traditional British comfort food – aka as Colcannon in Ireland and Rumbledethumps in Scotland (how cute a name is that?)  The name comes from the…

This month’s CRAZY COOKING CHALLENGE  – Spaghetti with Red Sauce.  I could eat this everyday.  This recipe is a little unusual as we are making our meatballs…..with no meat! These crispy, savory, balls, simmering in tomato sauce, are delicious and surprising.  They have all the texture and flavor that a meatball-lover would ask for, there’s…

Open a can of soda, beer, or any drink in a can, take a few sips, set your chicken on the can, and let your grill do the rest.  This is an easy, no-fail moist chicken dinner with perfectly crispy skin.  If you haven’t seen the Dr. Pepper-Chipotle BBQ sauce recipe yet, Click Here . …

Quick pickling is a fast way to have tangy, crispy and crunchy pickles in as little as an hour without any special equipment.  Besides eating pickles straight from the jar as a snack, serve with sandwiches or cheese and meat trays.  I do a lot of pickling during the summer months and take advantage of…