Category Archives: Recipes

Creamed New Potatoes and Peas


My Grandma Boyer was one of the sweetest women I have ever met.  I cannot remember her raising her voice or speaking bad about anyone.  When I was growing up I lived in Seattle.  Every summer when school got out, I would board a plane and fly down to Utah.  I stayed most of the summer with Grandma Boyer.  I thought this was the best place on the planet.  My days were filled with horses and more horses.  Each morning my cousins and I would get up before sunrise, meeting in front of the post office.  We would saddle our horses and head to the mountains.  We would ride all day and come home dirty and exhausted..  I was in heaven.  I never dreamed that some day, I would be moving down here and have my own horse.  And I never even dreamed that I would marry a Utah boy that loved horses as much as I did.  I have been blessed beyond measure.

Now  back to the whole purpose of bringing Grandma Boyer up.  She was a firm believer in us eating our vegetables.  She loved to make cooked carrots, sweet potatoes, spinach and creamed new potatoes and peas.  I wasn’t so keen on any of these, but ate them so I would not hurt her feelings.  I have now grown to love all of them, but I have a real soft spot for the potato and peas.  This is such an easy dish and is so delicious.  When I eat them I think of grandma!!!!!


  • 1 pound baby red potatoes, quartered
  • 1 cup shelled English peas
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • salt and pepper to taste
  • 1 cup milk


  1. Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
  2. In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
  3. Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.
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Posted by on August 30, 2017 in Recipes, Uncategorized


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Chicken Burrito Bowls


I am always looking for something to grab quick in the morning to take for lunch. If I don’t take something with me, I tend to go to the cafeteria and make bad choices or even worse hit a fast food place on my travels between hospitals.

I am really trying to eat more healthy and cut down on breads and eat more veggies.  Jordan found this recipe and wanted me to try it.  These were easy to make.  I was able to make 6 individual dinners out of one batch.  (they were plenty big).  The link that Jordan sent me had so many different kinds.  I am going to try a new one each week.

I keep these in the freezer and just grab one when I leave.  It is ready to pop in the microwave by lunch.  Delicious!!!!!!


Chicken Burrito Bowls

2-3 boneless, skinless chicken breasts

3 bell peppers ( I used one of each color), sliced

1 large red onion, sliced

2 TB olive oil

1 TB taco seasoning

1 jar salsa

3 cups cooked brown rice

1 can of black beans

1 can of corn

1 1/2 cups shredded cheese  ( used a pizza blend and it was great)

2 limes, cut into wedges


Preheat oven to 400 degrees. Line a baking sheet with tin foil. Place the chicken, peppers and onions on the sheet pan.  Drizzle with oil. Sprinkle the taco seasoning over the chicken breast, making sure to season each side.  Season with salt and pepper.  Place a large scoop of salsa on each chicken breast.

Bake for 25 minutes.  I found that it took longer than this and my chicken was done before my peppers and onions.  I like my peppers and onions done quite well with the edges taking on a nice brown color.  I think next time I will cook my chicken separately so I don’t overcook and dry out the chicken.

Now for the fun part.  At least it was for me, but then again I like to make felt food.

In individual containers layer:


Beans and Corn


Peppers and Onions



A little more salsa

Cilantro and Lime wedges

Eat immediately or keep in the freezer for a quick go to lunch.






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Posted by on February 23, 2017 in Recipes


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Super Bowl Menu cont. Nutella-Hazelnut Bars



If you like Nutella, you will love these bars. The only bad part about these is that you need to have Nutella in the house.  That is not a good thing for me as I cannot resist that little jar of gooey, wonderful, happiness traveling down to my belly (that is in memory of my father in law).  Of course when I was shopping for the ingredients, I had to buy the largest jar because “I didn’t really know how much the recipe would call for”.  I tried to hide it up on the top shelf, but seriously how hard is it to get the ladder out of the garage.

When baking these make sure you do not over bake them.  I baked them a little too long and they were too crunchy for my liking.  I like these kind of bars soft and chewy.


1 1/2 cups flour

1/2 tsp sea salt

1/4 tsp baking powder

1/2 cup butter, at room temperature

1/2 cup packed brown sugar

1/4 cup sugar

1 large egg

1 tsp vanilla

3/4 cups nutella

1/2 cup chopped roasted hazelnuts

Preheat oven to 350.  Grease an 8 inch square baking pan.  In a medium bowl, whisk flour, salt and baking powder. Set aside.  In a mixer, cream butter and sugars on high speed until light and fluffy, about 2-3 minutes.  Add the egg and vanilla. Mix well.  With the mixer on slow speed, slowly add the flour until combines  Gently press half of the dough into the bottom of the pan. Evenly spread the Nutella over the dough.  Gently press the remaining dough on top of the Nutella.  Sprinkle the hazelnuts on top, gently pressing again.  You may sprinkle with a little more of the sea salt if desired

Bake for 25 to 30 minutes.  Cut into bars.  ( I like to cover the bottom of my pan with parchment so I can lift the bars out to cut.)





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Posted by on February 20, 2017 in Recipes, Uncategorized


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Super Bowl Party


I love, love, love the Super Bowl.  I love the game, the commercials and just the fun of having everyone over.  My favorite thing is to set out food and let everyone just graze  the entire game.  I usually make breakfast food but this year I decided to cook regular football food.

I now it is hard to imagine, but I kind of overdid the food.  As I was looking for recipes and ideas all week, I kept finding new things that I had to try.  By the time I put everything out on Sunday, it looked somewhat like Grand America’s buffet.

The Menu:

Crab legs, BBQ bacon wrapped shrimp, cocktail meatballs, pot stickers, Asian chicken wings, prosciutto wrapped asparagus, cranberry brie bites, cranberry pistachio cheese log, vegetables and dip.  For dessert there was chocolate fondue and nutella hazelnut bars.  For drinks, there was an Italian soda bar.  Told you I overdid.  And to top it off, there was only 6 of us and a baby!!

I am going to share the recipes over the next few days of the ones that were my favorites.

I am starting with the BBQ bacon wrapped shrimp, which was my favorite.

BBQ Bacon Wrapped Shrimp

24 Jumbo shrimp, peeled and de-veined

12 Strips Bacon

Rinse and pat dry the shrimp. Cut bacon in half and wrap the 24 slices around the shrimp and secure with a toothpick.

The Sauce:

1 ½ cups BBQ sauce

¼ cups apple sauce

¼ cups honey

2 TB balsamic vinegar

Mix together the BBQ sauce ingredients and brush over the shrimp. Bake in a 425 oven until bacon is cooked through. This took about 20 minutes, but watch closely.

I then put these in a crock pot to keep warm. These were delicious. I could have eaten all 24 myself. Make sure that you use the jumbo shrimp. The original recipe called for maple syrup, but I used honey as I am not a fan of maple syrup in recipes.









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Posted by on February 11, 2017 in Recipes


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Caprese Lasagna Rolls



I really like lasagna but sometimes it is a bit heavy for me.  I was browsing through some recipes I had clipped and saved and thought these sounded so good.  I was late coming home from work and they were so fast and easy to put together.

This had the taste of lasagna, but the addition of the fresh tomatoes and basil gave it a much lighter and fresher taste.  Dave loved it.  He had several servings, even after saying, “I’m not hungry”.  I don’t know how many times I have heard that, only to want some of mine.

Caprese Lasagna Rolls

"" Ingredients:
8 lasagna noodles, uncooked
3 1/2 cups shredded, fresh mozzarella cheese, divided
3/4 cup ricotta cheese
1 large egg white
1/3 cup shredded, fresh Parmesan cheese
freshly ground black pepper
3-4 medium Roma tomatoes, thinly sliced
1/4 cup chopped fresh basil, plus more for garnish
2 cup marinara sauce (fresh/homemade is the best, but bottled works too)


Cook lasagna noodles according to package directions. Drain pasta and align noodles in a single layer on a large sheet of parchment paper.
Preheat oven to 350 degrees F.
For the filling:
In a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in fresh Parmesan cheese. Mix about 3 cups of the Mozzarella cheese and season with freshly ground black pepper to taste.
Spread a thin layer of the cheese mixture over each lasagna noodle, covering it completely from one end to the other. Lay about 4 thin tomato slices over the cheese mixture and then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread a thin layer of marinara sauce in the bottom of a 11×7” baking dish. Place lasagna rolls seam side down in dish and top each roll with a heaping spoonful or pasta sauce. Make sure to cover the edges of the pasta so they don’t dry out while baking. Sprinkle remaining shredded Mozzarella on top. Bake at 350 degrees F for 30 minutes. Remove from oven and garnish with more fresh basil ribbons. Enjoy!

(cooking classy)






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Posted by on February 11, 2017 in Recipes, Uncategorized


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Homemade Marshmallow Fluff


I remember as a kid, I loved, loved the marshmallow crème in a jar.  I thought it was the most amazing invention .  I loved the taste, the texture and almost everything about it.

I came across this recipe one day and thought I would give it a try.  It is amazing and I now have a whole new taste for the stuff.  I think I have upgraded some since my youth and developed a much more sophisticated palate!!!!

Need a fast snack, spread a little of this on a graham cracker and sprinkle some chocolate chips on top.  Or make some “no fire” s’mores.   Just spread some fluff on a graham cracker and sprinkle with chocolate chips.  Use a kitchen torch to melt the chocolate and give the marshmallows a wonderful just out of the fire look.  Place another graham cracker on top.

Or just grab a spoon and dig in!!


Homemade Marshmallow Fluff


1 egg white at room temperature

¾ cup light corn syrup

¼ tsp salt

¾ cup shifted powdered sugar

2 ¼ tsp vanilla


Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners’ sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.


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Posted by on January 30, 2017 in Recipes, Uncategorized


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Strawberry Chocolate Mousse Cake


I have been wanting to try this cake for some time.  I found it on pinterest and it looked so good.  I am a sucker for chocolate mousse and strawberries.  I tried it yesterday for Sunday dinner and it was a huge hit.  Even for Dave who is a dessert sceptic.  Making it is a little time consuming and mine didn’t quite look like the picture–a little more rustic, but well worth the time.


1 cup sugar

3/4 cup + 2 TB. flour

1/4 cup +2 TB cocoa

3/4 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

1 egg

1/2 cup milk

1/4 cup boiling water



6 TB unsalted butter

12 oz. good quality semisweet chocolate

3.5 oz. white chocolate

1 3/4 cup whipping cream

2/3 cup powdered sugar

1 1/2 tsp. vanilla

2 tsp. unflavored gelatin

2.5 TB. cool water

2 quarts strawberries

Alternate Mousse.  I did not like the recipe above as well as my go to mousse, but some may not like the raw eggs in the recipe.  If you want to try that one, go to Rocky Road Cake and follow that recipe.


2/3 cup cream

5.5 oz. semisweet chocolate

I would double this as I did not think there was enough to pour over and make smooth

 Chocolate Curls:

3.5 oz. semisweet chocolate

1 TB shortening.

To make the cake:

Preheat oven to 350. , grease a 9 inch round baking and line the bottom with paper. In a large bowl, stir together the dry ingredients. Add egg, milk, oil and vanilla.

Mix on medium speed for 2 minutes. Add 1/2 cup boiling water and mix until combined. Bake for 25-35 minutes. Let cool in pan for 10 minutes and then remove from the pan and place on wire racks upside down.

To make the Mouse   

In a small dish, soften 2 tsp. gelatin in 2.5 TB water, set aside. In a heat proof bowl, combine chopped semi-sweet chocolate, white chocolate and butter. Melt over double boiler until smooth. Set aside and cool. Heat softened gelatin and stir to dissolve and free of lumps. Set aside. Mix 1 3/4 cup whipping cream and vanilla until medium peaks form, gradually adding powdered sugar. Mix in gelatin. Pour a little of the whipping cream into chocolate to lighten it and then add back to whipped cream, folding in until incorporated.

To make the ganache:

Heat the cream and pour over the chocolate, mixing until smooth.

How to assemble the cake:

Place the cake into a 9 inch spring form pan. Spoon some mousse over the cake (about ¼ inch). Cut stem off strawberries and slice in half vertically. Place around the edges of the cake with the pointed edge up. Spoon or pipe the remaining mousse over the cake. Place in refrigerator until set.   I added more strawberries over the top of the cake before adding the mousse. After set, pour over the ganache and place back in refrigerator until set.

In the meantime you will make the curls by melting the chocolate and the shortening and pouring it on to a cookie sheet. Spread thinly and place in the freezer for about 6-8 minutes. Take out and using a small spatula, start at the bottom and scrape the chocolate into curls about 1-1/2 inches in diameter. Place on top of the cake and add strawberries if desired.

When ready to serve, run a knife around the edges and lift out of spring form pan. Marvel at your masterpiece!!!!

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Posted by on January 24, 2017 in Recipes, Uncategorized


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