Category: Recipes

Perfectly Peppermint Brownies

I hope you’re not too tired of sweets, because there is one more brownie recipe I would like to share with you.  I love Peppermint Patties. It’s somewhat of a guiltless pleasure that I enjoy on my way home from the grocery store.  So when I came across this terrific recipe for Peppermint Brownies that included Peppermint Patties I thought I give it a try.



3/4  Cup Hershey’s Cocoa

1/2  tsp. baking soda

2/3  cup butter or margarine, melted and divided

1/2  cup boiling water

2  cups sugar

2  eggs

1-1/3  cups all-purpose flour

1  tsp. vanilla extract

1/4  tsp. salt

16 to 17 small York Peppermint Patties, unwrapped and coarsely chopped


Heat oven to 350 degrees.  Grease 13x9x2-inch baking pan.

Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter

Add boiling water, stir until mixture thickens.  Stir in sugar, eggs and

remaining 1/3 cup butter; stir until smooth.  Add flour, vanilla and salt;

blend completely. Stir in peppermint pattie pieces.  Spread in prepared pan.

Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.  Cut into bars.


Lemon-Tarragon Chicken Salad

I’m always looking for new salad recipes.  With the warm weather we’ve been having we’ve really enjoyed dining on the lighter side.  Today I found a yummy chicken salad recipe on-line that I would like to share with you.  I love it when I have all of the ingredients on hand!



1/2  cup chopped pecans

3/4  cup mayonnaise

1  Tbsp. chopped fresh tarragon

1  tsp. grated lemon rind

1  Tbsp. fresh lemon juice

1  tsp. salt

1/2  tsp. freshly ground pepper

3  cups chopped cooked chicken

2  celery stalks, finely chopped

1/2  small sweet onion, finely chopped

2  cups seedless red grapes, cut in half  (optional)

Garnish:  halved lemon slices


Arrange pecans in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted.  Cool pecans on a wire rack 15 minutes or until completely cool.

Whisk together mayonnaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended.  Stir in grape halves, if desired.  Garnish, if desired.

When fresh tarragon isn’t available, substitute 1-1/2 tsp. dried crushed tarragon.


Gingersnap Dip

Hi there!  I hope your week is off to a good start.  I’m experiencing some trouble with WP…not allowing your sweet comments.  That’s not cool! Hopefully the issue will be resolved soon.  To make myself feel better I went straight to cookie therapy…I found this yummy dip from Taste of Home, Gingersnap Dip, and couldn’t wait to try it.  So appropriate for the fall season, don’t you think?  And Judy, hubby’s niece and my best friend,  if you’re reading this….thanks so much for this cute plate, it makes this presentation even more special!



1  package ( 8 oz.) cream cheese, softened

1  cup confectioners’ sugar

2  tsp. pumpkin pie spice

1  carton ( 8 oz.) frozen whipped topping, thawed

1  package (16 oz.) gingersnaps


In a small bowl, beat the cream cheese, confectioners’ sugar and pumpkin pie spice until fluffy.  Beat in whipped topping until blended.  Refrigerate until serving.  Serve with gingersnaps.

Simple and delicious!  This would taste yummy on gingerbread as well.


Lemony Broccoli Rabe Pasta

I think I’m getting pretty predictable when it comes to sharing recipes. You can probably guess I like lemon.  The latest Southern Living magazine had a lemon bar cheesecake on the cover…oh my, that looked delicious!!  No, I haven’t made that one yet but I would love to make it soon.  I went to the “quick-fix suppers”  section and decided to make the Lemony Broccoli Rabe Pasta…also delicious, and packed with flavor.



2  Tbsp. kosher salt

1  lb. broccoli rabe, trimmed and cut into 3-inch pieces

1  (16-to 17-oz.) package file, penne, or fusilli

3  Tbsp. butter

1  Tbsp. olive oil

2  garlic cloves, chopped

3/4  tsp. dried crushed red pepper

2  tsp. lemon zest

1/4  cup freshly grated Parmesan cheese

1  Tbsp. lemon juice

black pepper

1  (4-oz.) package goat cheese, crumbled


Bring 4-qt. water to a boil in a large dutch oven.  Add 2 tsp. kosher salt, return to a boil, and stir in broccoli rabe. Cook 1 minute or until crisp-tender; drain.  Plunge into ice water to stop cooking process; drain.

Cook pasta in dutch oven according to package directions; drain, reserving 1/2 cup hot pasta water.

Melt butter with oil in dutch oven over medium heat; add garlic, and sauté 1 to 2 minutes or until tender.  Add red pepper and lemon zest; cook, stirring constantly, 1 minute.  Stir in broccoli rabe; cook, stirring constantly 1 minute.  Stir in hot cooked pasta, reserved pasta water, Parmesan, and lemon juice; cook 1 to 2 minutes.  Season with kosher salt and black pepper. Top with cheese.



Hot Artichoke and Spinach Dip II

In case you’re still looking for a great dip recipe for the upcoming Superbowl party…here is one I would like to share with you from All   Try this hot, flavorful dip with toasted bread, crackers or tortilla chips.



1  (8 oz.) package cream cheese, softened

1/4  cup mayonnaise

1/4  cup Parmesan cheese

1/4  cup Romano cheese

1 clove garlic, peeled and minced

1/2  tsp. dried basil

1/4  tsp. garlic salt

salt and pepper to taste

1  (14 oz.) can artichoke hearts, drained and chopped

1/2  cup frozen chopped spinach, thawed and drained

1/4  cup shredded mozzarella cheese


Preheat oven to 350 degrees F. Lightly grease a small baking dish.

In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper.  Gently stir in artichoke hearts and spinach.

Transfer the mixture to the prepared baking dish.  Top with mozzarella cheese.  Bake in the preheated oven 25 minutes, until bubbly and lightly browned.


January Revisited

Happy February!   According to “Phil”  we will have an early Spring. He didn’t see his shadow today.   I’m always looking forward to Spring…seems like it doesn’t last nearly long enough though before the hot temperatures lead us right into the Summer months.  For now we are enjoying somewhat warmer days and cool nights.  Today I would like to revisit a couple of my favorite posts that I shared with you during the month of January.


After all of the Christmas stuff was put away I decorated the entry with this Wintery Whimsey Terrariumpom-pom-pillow

I had lots of fun making pom-poms and added a little flair to a plain pillow, shown right here…Pom-Pom Pillow ..


Love the sight of beautiful snowdrops….shared about them here.


This was an ornament found on clearance and it became a focal point in my “Hot Cocoa Station”.


Last but not least, I enjoyed making this Lemon Poppy Seed Bread and had enough to share with friends.

Thanks so much for stopping by today, your visits make me happy and I’m always looking forward to reading your sweet notes.

Strawberry Shortcake Trifle

This is a great dessert to make if you’re short on time and big on flavor! I found this recipe for “Skinny Strawberry Shortcake Trifle” and thought it would be the perfect Valentine’s dessert for hubby and me, since we’re working on some healthier eating habits.

It’s easy, quick and absolutely yummy!



5  cups ( ~2 pints), fresh strawberries, sliced

2  cups fresh blueberries

1/2  cup store-bought prepared strawberry glaze

1  (14 oz.) ready baked angel food cake, cut in half and into 1-inch cubes

1  (8 oz.) container fat-free Cool-Whip

2  snack packs of already prepared fat-free vanilla pudding


In large serving bowl or trifle dish, place half the angel food cake pieces on the bottom of the bowl.

Sprinkle about 2 cups strawberries evenly over cake.

Dollop 1 package of pudding all over top of berries.

Sprinkle with 1/2 cup blueberries and drizzle with 1/4 cup strawberry glaze over blueberries.

Spread 1/2 container Cool Whip evenly over glaze.

Repeat the steps starting with angel food cake and ending with Cool Whip.  Decorate top of the Strawberry Shortcake Trifle with remaining sliced strawberries and blueberries.

Recipe source:



Easy Chicken Spaghetti

This past weekend had been a busy one for us with several appointments and travel on our schedules, besides some small painting projects around the house.  So when my husband came home from a business trip on Saturday evening I had a hot meal waiting for him.  Nothing fancy, just homemade Chicken Spaghetti, salad and bread-sticks.  In fact he took left-overs to work with him today.



1  (12 ounce) package angel hair pasta

1  (10 ounce) can diced tomatoes with green chili peppers

1  (10.75 ounce) can condensed cream of chicken soup

3/4  (8 ounce) package processed cheese, cubed

2  cups chopped cooked chicken breast

1/2  (4 ounce) jar sliced mushrooms, drained

salt and pepper to taste


Bring a large pot of lightly salted water to a boil.  Add pasta and cook for  8 to 10 minutes or until al dente; drain and return to pot.

To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper.  Cook and stir over low heat until cheese is melted and mixture is heated through.

Serve with a tossed salad and bread-sticks and enjoy this quick and easy dish.

Apple Pie Oatmeal

Chilly mornings call for a nice bowl of hot oatmeal…that’s exactly what I had this morning.  I found this yummy recipe for “Apple Pie Oatmeal on “skinny” and couldn’t wait to give it a try.



1  Tbsp. reduced-fat butter

1  1/2  cups apples, peeled and chopped

2  tsp. cinnamon

2  pkg.  favorite sugar substitute

3  Tbsp. water

1  cup old fashioned rolled oatmeal

1  3/4 cups water

1/3 – 1/2 cup fat-free milk, to taste

1  pkg.  favorite sugar substitute

1/4  tsp. cinnamon


In a small nonstick pan, melt butter.  Stir in apples, cinnamon and sugar substitute.  Add 3 tablespoons water and mix well.  Cook over medium-low heat, stirring often until apples are softened, about 10 minutes.

In the meantime, cook oatmeal according to package directions but no need to add salt.

When apples are ready, stir into cooked oatmeal.  Stir in milk, 1/4 teaspoon cinnamon and 1 package sugar substitute.  Continue to cook on low heat until hot.

Makes 2 servings.

Healthy and super yummy – gotta love that!

Key Lime Pie Poke Cake

How is everyone doing today?  I hope all is well with you.  My husband had eye surgery yesterday and is recovering nicely.  I thought I would surprise him with a sweet treat and made this Key Lime Cake.  It is a super easy recipe and makes a delightful dessert anytime.



cake –

1  box white cake mix

1 1/4  cups water

1 Tbsp. oil

4  eggs

key lime filling –

1 can sweetened condensed milk

3/4  cup whipping cream

1/2  cup key lime juice or regular lime juice

1  tsp. grated lime peel

4  drops yellow food color

1  drop green food color


1 container (12oz.) whipped vanilla frosting

2  tsp. grated lime peel


Heat oven to 350 degrees. Spray bottom only of 13 x 9 -inch pan with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds.  Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes.  With handle of wooden spoon, poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In medium bowl, stir together filling ingredients ( mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes.  Some filling should remain on top of cake.  Refrigerate 1 hour.

Spread frosting over cake; sprinkle with lime peel.  Garnish, if desired with strawberries, lime slices and lemon leaves.  Store loosely covered in refrigerator.