Lemon Herb Crackers

We found this recipe in a recent issue of  “Something Extra” magazine.  It looked easy so we gave it a try. They came out pretty good.  They are tasty by themselves or with some hummus dip.


Cooking spray

1 package of egg roll wrappers

1 Tablespoon grated Parmesan cheese

1 teaspoon lemon zest

1/2 teaspoon dry rosemary, crushed between your fingers

1/2 teaspoon garlic salt

Ground pepper to taste

DSC01727Preheat oven to 350 degrees

Cover 2 baking sheets with foil and spray them with cooking spray.  Olive oil cooking spray is best, but it works with any kind.

DSC01728Place Parmesan cheese, lemon zest, rosemary, garlic salt and pepper in a small bowl and mix together well.

DSC01730Cut each egg roll wrapper into six equal pieces.

DSC01731Place the cut wrappers on the baking sheet and spray with cooking spray.

DSC01732Sprinkle topping on the top.

DSC01733Bake for 10 minutes until lightly brown.


Hot Appetizer for Super Bowl Sunday

This appetizer recipe has been in the family for a long time.  We usually have it during the holidays.  It is so easy and so tasty! Give it a try.


1 1/2 cups sharp cheddar cheese, grated

1/2 cup mayonnaise

1 small (4.25 ounce) can chopped olives

2 teaspoons curry powder or to taste

cocktail rye bread slices

DSC01722Place grated cheese, mayonnaise and chopped olives in a medium bowl.

DSC01723Add curry powder and stir all together well.

DSC01724Place rye bread slices on a cookie sheet.  Spoon mixture onto the bread.  Place under the broiler for about 5 minutes or until the cheese is melted and bubbly.

DSC01725Serve immediately.

Baked Oatmeal with Fruit and Nuts

Our days start pretty early around here.  We made this baked oatmeal for a quick breakfast.  Just spoon out already-baked portions and warm in the microwave.  Add a little milk for a delicious warm breakfast!


3 cups quick cooking oatmeal

1 cup brown sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinnamon or pumpkin pie spice

2 eggs, beaten

1 cup milk

1/2 cup butter, melted

1/3 cup dried apricots, chopped

1/2 cup dried cranberries

1/2 cup fresh blueberries

1/2 cup walnuts, chopped

DSC01712In a large bowl mix together dry ingredients; oatmeal, sugar, baking powder, salt and cinnamon.

DSC01713In a separate bowl mix together milk, eggs and melted butter.

DSC01715Add to the dry ingredients and mix all together.

DSC01716Chop the apricots and walnuts.  Add all the fruit to the oatmeal mixture.

DSC01718Pour into a greased square baking pan.

DSC01719Bake in a preheated 350 degree oven 35-40 minutes.

Layered Salad

This recipe has been in the family for years.  It is a great “make ahead” salad for special dinners.  It does make a lot, so sometimes we cut it in half.


One bag (8 ounce) salad greens, iceberg or romaine

1/4 cup chopped green onions

1/2 cup grated carrot

1 small bag of frozen peas

1 small can sliced water chestnuts

2 cups mayonaise

4 Tablespoons grated Parmesan cheese

3 teaspoons sugar

DSC0170124 hours before serving the salad, assemble ingredients.

DSC01702In a large bowl, start layering salad ingredients: lettuce, carrots, green onions…

DSC01703Frozen peas and water chestnuts last.

DSC01704Mix mayonnaise, Parmesan cheese and sugar together in a small bowl.

DSC01705“Frost” the top of the salad with the dressing, sealing all edges.  Cover with saran wrap and place in the refrigerator 24 hours.  Just before serving, toss the dressing with the salad and serve.

Creamy Orzo with Mushrooms and Roasted Butternut Squash


2 cups cubed butternut squash

3 Tablespoons olive oil, divided

2 Tablespoons balsamic vinegar

8 ounces orzo pasta

2 Tablespoons butter

8 ounces sliced mushrooms

1 cup Marsala wine

4 ounces cream cheese

1 teaspoon salt

1/2 cup grated Parmesan cheese

DSC01686Preheat oven to 425 degrees.  Place cubed butternut squash in a casserole dish.  Add 2 Tablespoons olive oil and balsamic vinegar, toss all together.  Place in the oven to roast for about 1/2 hour, until soft.

DSC01688Bring a large pot of salted water to a  boil.  Add orzo and cook according to package directions.  Drain in a colander.

DSC01689Place a large saute pan on medium high heat.  Add one tablespoon of olive oil and butter.DSC01690Saute mushrooms for 3-4 minutes.

DSC01691Add the Marsala wine

DSC01692Cube the cream cheese and stir into the mushrooms. Melt, making a sauce.

DSC01693Spoon in the cooked butternut squash and drained orzo.

DSC01694Stir in salt and cheese.

DSC01695Serve immediately.  Yum!

Pumpkin Biscotti

We have lots of fresh pumpkin puree on hand.  We added it to a basic biscotti recipe we have and it came out delicious!  The pumpkin gives the biscotti a nice color.


2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

1/2 cup unsalted butter at room temperature

1 teaspoon ground anise seed

1/2 teaspoon ground mace

2 large eggs

1/2 cup pumpkin puree

1 cup Heath Bar chips

DSC01675Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.  Blend flour, baking powder and salt in a large bowl.

DSC01676In a separate bowl, using an electric mixer, beat sugar, butter, anise seed and mace until blended.

DSC01677Add eggs, one at a time to creamed mixture.  Blend in pumpkin.

DSC01678Add the flour mixture until combined.  Stir in Heath Bar chips.

DSC01679Transfer the dough to prepared baking sheet.  Form a log about 16 inches long and 3 inches wide.  Bake for 30 minutes.  Remove from the oven and allow to cool on the baking sheet for 30 minutes.

DSC01680Slice into 1/2 inch slices, then cutting in 1/2 with a serrated knife.  Place biscotti on their sides and bake another 15 minutes.

DSC01682Allow to cool, then enjoy! Great dippers in coffee, tea or hot chocolate.

Cranberry Bliss Bars

Here is a copy cat recipe we found for Starbuck’s Cranberry Bliss Bars.  We changed and tweeked the recipe a little to fit the ingredients we had on hand.  They are yummy!!!



1 cup butter, softened

1 cup brown sugar

`1/3 cup white sugar

3 eggs

2 teaspoons orange juice

2 teaspoons vanilla

2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon ground ginger

3/4 cup dried cranberries

3/4 cup white chocolate chips


3 ounces softened cream cheese

2 Tablespoons butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

zest from one orange


1/3 cup dried cranberries, chopped

1/3 cup white chocolate chips

1/2 teaspoon canola oil

DSC01668Preheat oven to 350 degrees.  Line a 10×15 baking sheet with parchment paper.  With an electric mixer, blend together butter, and sugars until light and fluffy.

DSC01669Blend in eggs, orange juice and vanilla.

DSC01670In a separate bowl, blend together dry ingredients before adding to creamed mixture.  Add in cranberries and chips.

DSC01671Spread batter onto the prepared cookie sheet.  The mixture will be very thick.  Bake 20-24 minutes until the edges are light brown.  Remove from the oven and allow to cool well before adding frosting.

DSC01672For the frosting, blend cream cheese and butters, then add in powdered sugar, vanilla and orange zest until creamy.

DSC01673Frost cooled bars.  Chop the dried cranberries and sprinkle over the bars.  Combine the white chocolate chips and oil and melt in the microwave in 15 minute intervals.  Drizzle over the bars.  Cut into triangles and serve.

Pumpkin Oatmeal Cookies

We enjoyed these soft, not too sweet pumpkin cookies!


1 cup butter, sofened

3/4 cup sugar

3/4 cup brown sugar

1 egg

1 teaspoon vanilla extract

2 cups flour

1 cup quick cooking oats

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup canned pumpkin

1/2 cup chopped walnuts

DSC01649Preheat oven to 350 degrees.  In a large mixing bowl, cream butter and sugars until light.

DSC01650Add the egg and vanilla, mix together well.

DSC01651In a separate bowl, mix dry ingredients; flour, oats, baking soda, and cinnamon.  Combine the dry ingredients into the creamed ingredients and add the pumpkin and walnuts

DSC01652Drop by teaspoonfuls onto a greased cookie sheet or a cookie sheet with baking parchment.  Bake 12-13 minutes until lightly brown.  Remove and allow to cool on wire racks.


Preheat oven to 350 degrees.  In a large mixing bowl, cream together butter and sugars.  Add the egg and vanilla and mix well.  In a separate bowl, combine dry ingredients and add to creamed mixture along with pumpkin and walnuts.  Drop by teaspoonfuls on a greased baking sheet.  Bake 12-13 minutes.  Allow to cool on wire racks.

Sauteed Apples and Cider Sauce for Pork Tenderloin

We made a trip to Apple Hill a couple of weeks ago.  We have lots and lots of apples to use up!  This sauce was delicious over our pork tenderloin last night.


2-3 apples, peeled, and cored

2 Tablespoons butter

1 cup chicken stock

2/3 cup apple cider

1/2 teaspoon cornstarch

1 Tablespoon water

2 teaspoons apple cider vinegar

salt and pepper

DSC01638After the apples have been peeled and cored, slice them

DSC01639Melt butter into a large saute pan and add the apples. Cook for 5-7 minutes until browned.

DSC01641Remove the apples slices to a bowl.

DSC01642Add the chicken stock and apple cider to the saucepan.  Mix the cornstarch and water to make a slurry.  Add to the saucepan and cook until reduced in half.

DSC01643If the sauce doesn’t thicken enough, add a little more cornstarch/water mixture.  Remove from heat and add the vinegar, salt and pepper.   Place the apples back in the sauce and keep warm until ready to serve.

DSC01644Slice the pork tenderloin and pour the apples and sauce on top.

Quick and Easy Individual Flatbread Pizzas

Megan wanted to make pizza for lunch the other day.  We wanted to try and use ingredients we had on hand,

and this is the pizza we came up with.


One flatbread for each serving

Prepared pesto sauce

Slices of ham and salami

Grated cheese

DSC01633Preheat the oven to broil.  There aren’t any measured ingredients for this, just put on the amount you desire.  First, spread the pesto sauce over the entire flatbread.

DSC01634Add cut-up ham and salami.

DSC01635Sprinkle grated cheese over all.

DSC01636Place under the broiler 1-2 minutes until brown and bubbly.

DSC01637Remove from the oven, cut into quarters and serve immediately.