Peppermint Pie Recipe

This is a fabulous pie – if I must say so myself!!  I whipped it  up for fun last week, and then when my friend asked me for the recipe I had to make it again to ensure I gave her the right steps!

Here is my recipe for the Oreo Crust 

As you can see above, I have also made minis of this in parchment paper cupcake liners. I sprinkled tiny bit of crushed oreos (not an actual crust) at the bottom.

I then scooped some of the peppermint pie filling over the top.

Into the freezer they went, I removed, topped with whipped topping and peppermint pieces and mini chips.

Perfect mini dessert!

As always – enjoy!

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Oreo Cookie Crust Recipe

I’ve been so slack in posting recipes, but since my good friend Jenny asked me for this recipe, I decided that was the push I needed!  Thank you, Jenny!

I made this amazing crust to go with a peppermint pie.  I also just crushed  up oreos and put them in the bottom of a parchment paper cupcake liner – and poured the pie filling over the crumbs.

But for a pie crust – you really need the butter to hold the crumbs together.

So here we go 🙂

As always – enjoy!


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Fresh Pear-Blueberry Cobbler Recipe

I had a bunch of pears that ripened at one time – so I decided to make this cobbler.  That was  a great idea as it was easy and delicious!

As always – enjoy!


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Asian Chicken Noodle Soup Recipe

We were looking for something Asian inspired but light and healthy. And so here it is!  We added MANY more veggies (be creative – add whatever you like!) than the original version called for – and let me tell you – oh so very fabulous and yummy!

As always – enjoy!


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Italian Bread Recipe (Breadmaker)

Don’t you just LOVE freshly baked bread?  And the smell in the house is so homey, so comforting, right?  Yummy!  Yum scrum!   This recipe is so delicious.  I debated about tossing in some roasted garlic but then thought we’d use some for french toast and so that wouldn’t have been good at all.  😉

As always, enjoy!

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Dumpling Recipe

We were looking for something *different* for dinner the other night, and this was what we decided on.  Yummmyyyyy.  Lots of chopped veggies (so glad we have a new food processor!), ground turkey, and won ton wrappers.  Walaaaaaa!  Next time we will make plenty and freeze them for later meals!

As always – enjoy!

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Mini Blueberry Galette Recipe

I scored blueberries on sale the other day – yummy..  I wanted a new recipe to use them  -something light and not too sweet.  This *absolutely* fit the requirements.  Delicious, fruity, not heavy and definitely not full of sugar.  Delicious!

As always – enjoy!

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Blueberry Muffins with Streusel

I made these for a family breakfast the other day.  Yum yum YUM!   This recipe  may seem complicated, but I promise it’s not!  Biggest thing to remember is to pull butter, eggs and milk out of fridge way ahead to come to room temperature on their own.

As always – enjoy!!

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Dutch Baby Recipe

So easy and so delicious!  I have been reading about this for years, and just never took the time to make it til this past weekend.  Well, what the heck have I been waiting for?  I served this with warm apple butter that I made in past few weeks.  This could be served with warm maple syrup or fresh fruit compote or whatever you have on hand!


As always – enjoy!


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Pecan Baked French Toast Recipe

I regularly make breakfast for extended family on Saturday mornings these days, so I’m always on the lookout for fun new breakfast ideas.  This one got RAVE reviews from all attendees PLUS it was really easy! Yum scrum!

Pecan Baked French Toast

  • 1 16oz loaf french bread, sliced into 1" slices
  • 8 large eggs
  • 2 cups half and half
  • 1 cup milk
  • 2 Tbs granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • dash salt
  • Praline Topping:
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 Tbs honey or light molasses
  • 1/2 tsp gound cinnamon
  • 1/2 tsp ground nutmeg
  • Optional: Warmed maple syrup

Arrange slices in a heavily buttered 9x13 pan, overlapping the slices with a second layer.

In a large bowl, whisk the eggs together. Mix in half & half, milk, sugar, extract, 1/4 tsp of cinnamon, 1/4 tsp of nutmeg, dash of salt, whisk together until well blended, but not bubbly.

Pour mixture over the bread slices until all slices are completely covered. Press down with a spatula to ensure the bread is well soaked, Cover with large piece of greased aluminum foil. Place in refrigerator overnight.

Place butter, brown sugar, chopped pecans, honey or molasses, 1/2 tsp ground cinnamon, and 1/2 tsp ground nutmeg in medium bowl. Mix with hand mixer until well blended. Place in bowl, cover and refrigerate as well.

The next morning, preheat oven to 350.

Remove the french toast pan from fridge, remove foil.

Using a small cookie scoop, place pecan balls evenly onto the french toast slices.

Place in preheated oven and bake 40-45 minutes or until puffy and browned.

Serve with warm maple syrup if desired.

As always – enjoy!

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