Monthly Archives: March 2013

Easter Chocolate Marshmallow Bark

Easter ChocolateMarshmallow Bark

Easter Chocolate
Marshmallow Bark

I found this recipe on Pinterest for Easter Marshmallow Bark. It’s easy and oh so good. I’m not a big fan of using the microwave when melting chocolate, probably because it’s very sensitive, so here in my recipe you will find that I use the old fashion way of melting chocolate. Still easy, but far less sensitive.


  • 1 @ 12 oz bag of Nestle’s White Chocolate Chips
  • 3 cups miniature rainbow marshmallows
  • 1 TB shortening
  • colored cake sprinkles

Line a rimmed baking sheet or baking pan with parchment paper.

You’ll need a medium size sauce pan and a large Pyrex bowl that sits well atop of that pan along with a rubber spatula and a rimmed glass baking dish lined with parchment paper.

Fill the pan with about 2-inches of cold water, or enough to simmer, but not touching the Pyrex bowl when placed atop of it. Heat the water in the sauce pan over medium heat until the water starts to steam. Place the bowl on top. Place the shortening and chocolate in the bowl and start stirring. Melting the chocolate and shortening will take about 5 minutes or so. (Slow is safe) Stir constantly and remove the bowl when the chocolate chips are almost completely all melted. Place the bowl on top of a towel to absorb any water residue that has gathered on the outside. (If water gets into your chocolate it will be ruined.) Quickly stir in the marshmallows. Spread the chocolate marshmallow mixture evenly over your parchment lined dish. Sprinkle with the cake sprinkles and freeze for about 20 minutes. Remove from the freezer, bring to room temperature, then cut into pieces or use an egg-shaped cookie cutter to cut out egg pieces. (I grease my cookie cutter with shortening to enable the chocolate to release easier.)

DSC_0873 (2)DSC_0874 (2)DSC_0876DSC_0878


Posted by on March 30, 2013 in Desserts, Holidays


Tags: , , , , , ,

Smoothie or Blend?

smoothie or blend

smoothie or blend

Whether you call it a smoothie or blend, I am addicted to my morning drink of greens, veggies and fruit. Over the last few months I have been making an effort to start my day off in a healthier manner. So, for me, these smoothies were the answer. Now I even have Mark on board, although I don’t think he craves them as I do.  I find my body loves the boost of energy I receive and because it’s not juicing the boost stays with me for hours without crashing. This recipe is just one of my many creations for the two of us.


  • a handful of fresh Kale, stripped off the stem
  • a handful of fresh spinach
  • half a large cucumber or 1 medium cucumber, peeled and cubed
  • 1 banana
  • the flesh of 1 orange
  • 1 green apple, peeled and cubed
  • a tablespoon or so of honey
  • a good sprinkle of ginger crystals
  • about a cup of water or as I did this morning white cranberry juice

Put everything into your blender, smoothie maker, food processor or ninja. Pulse until completely blended. If you would rather it be thinner, add more liquid. I don’t mind a bit of a chew.

Suggestions: Adding celery would also be great if you want to spice it up a bit.

Leave a comment

Posted by on March 29, 2013 in Breakfast, Drinks, Paleo recipes


Tags: , , , , , , , , ,

Spinach Kale Lasagna Roll Ups

Lasagne Roll Ups

lasagna Roll Ups

This is an easy way to make a lasagna dish. Mark and I are trying to add more greens to our diet. This recipe fits the bill perfectly and taste fabulous.

Ingredients:  serves 4 to 6 people

  • 12 Lasagna noodles
  • 1 large leaf of Kale, pull the leafy part away from the stem, finely chopped
  • 2 heaping handfuls of fresh spinach, finely chopped
  • 1/2 red onion, diced
  • 2 to 3 cloves garlic, minced
  • 1/2 cup fresh basil, finely chopped
  • 15 oz Ricotta Cheese
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 cups shredded Mozzarella Cheese, divided use
  • 1 cup grated Parmesan Cheese, divided use
  • 1 jar @ 24 oz spaghetti sauce, (I use Newman’s Own Tomato & Basil)

Cook your lasagna noodles al dente by placing them in boiling water that has had salt and olive oil added to it. Boil for 8 minutes. Lay out foil on a counter, spray with pan spray, then place the boiled and drained noodles on the foil to lie flat until needed.

Preheat your oven to 375 and spray a 9 x 9 baking dish with pan spray.

In a bowl combine the chopped kale, spinach, onion, garlic, basil, Ricotta Cheese, salt, pepper, 1 cup of the Mozzarella cheese and 1/2 cup of the Parmesan cheese. Mix all these ingredient until well blended.

Lay a lasagna noodle out flat and place spoonfuls of the mixture on the noodle. Use your fingers to spread the mixture out over the noodle. Roll the noodle up and place on its side in the baking dish. Place each roll up side by side. Pour the spaghetti sauce over the roll ups. Mix the remaining 1 cup of Mozzarella and Parmesan cheese together and sprinkle over the top of the sauce covered roll ups. Cover with foil. I like to spray the foil with pan spray to keep the cheese from sticking. Bake for 20 minutes. Uncover and bake for another 20 minutes until the cheese is bubbly. Let rest for about 5 minutes or so before serving.

DSC_0863DSC_0864DSC_0866DSC_0867 (2)

Leave a comment

Posted by on March 25, 2013 in Casseroles, Pasta


Tags: , , , , , , , ,

Pineapple Sage Marinade

Pineapple SageMarinade

Pineapple Sage

A couple of years ago I was given a Pineapple Sage herb plant. Wow, did it ever grow without any trouble. So over the last couple of growing seasons I’ve harvested it and placed it in my freezer. I had yet to use it in a recipe, and truth be told I had completely forgotten about it, well until today. My summer harvest of herbs in my freezer is dwindling down, just in time for the spring planting season. And there it was, my Pineapple Sage herb stash of time past. So why not try it on my roasted chicken? Of course I tried it and it was a fabulous addition to my other herbs.


  • 4 Tb fresh Pineapple Sage
  • DSC_08542 Tb fresh Basil
  • 2 tsp fresh Rosemary
  • juice of 1 lemon
  • juice of 1 orange
  • 2 cloves garlic
  • 1 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 1 Tb Olive oil

In your food processor or blender combine all the ingredients and process until you have a smooth marinade. Pour this into a gallon zip lock baggy, place your meat in the baggy, seal and squish all around. You can also use a big bowl, place your meat in there with the marinade, roll it around to completely infuse the marinade and cover with plastic wrap.  Refrigerate for at least 2 hours. I used this marinade for my roasted chicken and can’t wait to try it on pork country ribs.


Tags: , , , , , , ,

Blueberry Cornbread

Blueberry Cornbread

Blueberry Cornbread

This is a special treat for a Sunday Morning. It’s an easy recipe packed with delightful flavor.


  • 1 1/2 cups flour
  • 1 cup Aunt Jemima Corn Meal Mix, self-rising
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3 Tb sour cream
  • just less than 3/4 cup of milk (see recipe directions)
  • 3/4 cup fresh or frozen (thawed) sweet corn kernels
  • 1/4 cup light brown sugar, packed
  • 1/4 cup maple syrup
  • 2 eggs
  • DSC_08438 Tb unsalted butter, melted then cooled
  • 1 cup or so of fresh or frozen blueberries
  • 1 Tb of flour
  • 2 Tb sugar

Preheat your oven to 400 and butter or grease a 9-inch cake pan.

In a large bowl whisk together the flour, corn meal mix, baking powder, salt and baking soda. In a liquid measuring cup add the 3 tablespoons of sour cream and enough milk to bring the mixture to a measurement of 3/4 cup. Whisk the sour cream and milk together and place in your food processor. Add the sweet corn kernels, light brown sugar and maple syrup to the milk mixture. Pulse until the corn is pureed. Add the 2 eggs and pulse for another few seconds. Fold this mixture into the dry ingredients. Gently fold the melted butter into the batter. Try not to over mix. Toss the blueberries with the 1 tablespoon of flour. (This helps them from sinking in the batter). Now gently fold the blueberries into the batter. Pour the batter into your cake pan, sprinkle the sugar over the top and bake for 35 minutes. Place on a wire rack and cool for 10 minutes before serving.


Posted by on March 10, 2013 in Breads, Breakfast, Desserts, Holidays


Tags: , , , ,

Praline & Peaches Dump Cake

Dump Cake

Dump Cake

I started off viewing a Peach Upside Down Cake on Pinterest, and finished by turning it into a Praline & Peaches Dump Cake. Sometimes I can’t figure out how I reach the end considering how I start. But I guess it doesn’t matter when the end result is yummy.


  • 1 stick salted butter, softened
  • 1/2 cup light brown sugar
  • 1/2 cup walnuts, chopped
  • 1/2 cup pecans, chopped
  • 1 Tb corn syrup
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp all-spice
  • 6 fresh peaches, sliced or cubed, (mine were frozen from last year’s bounty)
  • 1 @ 18.25 oz box of Duncan Hines Banana Supreme Cake Mix

Preheat oven to 350 degrees.

Using a pastry cutter combine the softened butter, light brown sugar, walnuts, pecans, corn syrup, cinnamon, nutmeg and all-spice until it becomes a well mixed praline mixture. I used my large cast iron skillet, over medium high heat, add 1/2 of this praline mixture in the skillet and cook until the sugar is dissolved. Remove the skillet from the heat and place in all the peach slices or cubes. Dot with the remaining praline mixture. Now prepare the box cake mix as per the directions on the box then pour over the ingredients in the skillet. Place in your preheated oven and bake for approximately 50 minutes. Until a toothpick inserted in the middle of the cake comes out clean. Let cool for about 10 minutes, then serve warm.

DSC_0823 (2)DSC_0824DSC_0827DSC_0829

Leave a comment

Posted by on March 7, 2013 in Uncategorized


Tags: ,

%d bloggers like this: