Entries categorized as ‘recipe’

Christmas Ornament Cookies – Thank You Pinterest

December 2, 2014 · Leave a Comment


The kids had so much fun making these easy and yummy Christmas Ornament Cookies. This is what you will need.

24 large cookies – any flavor
24 small Rolo chocolate
Small jar of  Marshmallow Fluff or frosting
Bag of colored plain M&M candy
For more fun – add children

Let their imagination run wild!!




Inspiration from Pinterest


Categories: Family · recipe · Time of the Season
Tagged: , , , , , ,

Lemon and Garlic Baked Shrimp

November 25, 2014 · Leave a Comment


This is one of my favorite go to recipe.  I always have a bag of  frozen shrimp in the freezer . Just serve  with your favorite side. I made a big salad this time.

Lemon and Garlic Baked Shrimp – serves 6

Oven 425

2 lbs large shrimp – peeled and devined
Zest and juice of 1 large lemon
3 garlic cloves minced
3 Tb olive oil
salt/pepper to taste
chopped parsley  – optional


Mix all of the above in a large bowl. Pour onto a lined baking sheet pan. Baked for 20 minutes until shrimp turn pink. Do not over cook. Serve hot or cold.  Makes a great starter too. Enjoy!

Categories: recipe
Tagged: , , , ,

North Country Vegetable Soup

November 21, 2014 · Leave a Comment

The other day I remembered a great soup  I use to  make for my family.   I had not made this soup in at least 20 years.  I totally forgot how much we all enjoyed eating, North Country Vegetable Soup.  Then, not sure why,  I remembered this soup.  Like my memory bank just opened up and out pops the memory of North Country Vegetable Soup.  Now I began the quest of searching for the recipe.  I knew where I had it but not sure if I would find the book I kept it in.  Remember this was over 20 years ago.

Then Viola…I found the book!

Could not believe it…I still had it.  And it was a real mess!

get-attachment (4)

I loved this soup.  The kids loved this soup.  How or why did I stop making this soup? I have no answer to this question but now I am happy that North Country Vegetable Soup has returned to my dinner table, and it arrived just in time for winter.


So without further ado here is the recipe for this heart warming, tasty, filling, soup.

1 1/2 lbs boneless meat                                    2 cups water                1 can chick peas

l can condensend onion soup                         1 tspn basil                    1 can peas (optional)

1 can beef broth                                                    1/4 tspn pepper

1 can tomato past                                                 carrots, celery

Cut up beef.  In a kettle place beef, with soup, beef broth, tomato paste, water, basil, and pepper, heat till boil. Cover pot, then simmer for 1 hours and 45 minutes (till beef is tender)

Stir in peas carrots, celery and chick peas ( with liquid).  Heat and cover for 15 minutes.

Serve! get-attachment (2)

I like to eat this soup with a sprinkle of cheese and a slice of Pita bread.  get-attachment (1)

SOOOOOOooooo GOOooood!!!!!  Will be making another pot real soon.

I will rummage through my old recipe book to see what other recipes I had forgotten about.

Categories: recipe

Acorn Treats for the Fall Season

November 11, 2014 · Leave a Comment


Acorn Treats – makes 48

48 mini semi-sweet chocolate chips
48 chocolate Kisses
48 mini-bite cookies (nutter butter or nilla)
Chocolate spread or frosting


Spread the flat side of each kiss with a small amount of chocolate spread or frosting,  immediately attach each to a cookie.
Spread the flat side of each mini chocolate chip with a small amount of chocolate spread or frosting,  immediately top cookie.




Source: Pinterest

Categories: Family · recipe · Time of the Season
Tagged: , , , ,

Shepard’s Pie

September 27, 2014 · Leave a Comment


I followed Rachel Ray’s recipe:
I used beef , vegetable broth and corn and mushrooms instead of peas and did not use paprika

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.


For Rachel Rays Recipe click here

Categories: recipe