Monthly Archives: May 2014


Carrot Cake Petifores {vegan and gluten free}

One of my very closest friends for almost 20 years now (man, I’m getting old) is getting married!!!  I was asked to do the food for her bridal shower (more on that in another post).

In trying to appease all the different diets out there, I made these Carrot Cake Petifores that are vegan and gluten free (two birds, one stone!).


I found this nifty little tool at Bed, Bath, and Beyond. It cut little rounds out of my cake, lickty split.


Now, you could just bake up the carrot cake in a 9×13 dish or use two cake rounds, but what’s the fun in that?

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Spanish Quiche

We all know that my Grandma Betty was an awesome cook.  I’ve featured a few of her recipes her before and this one is another winner.

Now this quiche doesn’t have a crust, so I guess it is more like a frittata.  But my G-Betty called it a quiche so that is what I’m sticking with!


This recipe is so versatile.  You can cut it into little squares and serve it as an appetizer (like I did), it makes a great addition to any brunch, or serve it as dinner with a light salad. Just don’t forget the salsa!  I like to use Pace.  But please make sure it’s at least the medium spicy.  The mild is really just for wimps!

The two different types of corn and the addition of cornmeal gives this quiche great flavor and texture!

Spanish Quiche
Prep time
Cook time
Total time
Spanish Quiche
Serves: 12-16
  • 3 eggs
  • 10 oz frozen corn, defrosted
  • 1 can creamed corn
  • 2 tablespoons of butter
  • ½ cup cornmeal
  • 4 oz grated Monterey jack cheese
  • 4 oz grated cheddar cheese
  • 1 4 oz ca diced green chilies
  • ½ teaspoon salt
  • ½ teaspoon Worcestershire sauce
  • 1 small yellow onion, chopped
  • 4 pieces bacon cooked and chopped (optional)
  1. Preheat oven to 350 degrees.
  2. In a small saucepan, cook the onion in the butter.  Once the onion in soft stir in the green chilies. Let cool.
  3. As the onion mixture is cooling crack the eggs into a large bowl.Mix them up a  little bit. Stir in the defrosted frozen corn, creamed corn, cornmeal, both cheeses, salt, and Worcestershire sauce.  Stir in the cooled onion mixture. Add in the bacon if using.
  4. Spray a 7x11 baking dish or 9x13 baking dish with non stick cooking spray.  Spread the quiche mixture evenly into the pan.
  5. Bake for 45 minutes to one hour for the 7x11 baking dish and 30 minutes for the 9x13. You want it be a little browned and not jiggly anymore.  Let cool slightly before cutting.
  6. Eat!


Chocolate Raspberry Scones

My mom is awesome.  She runs around like a crazy woman all day to all my dad’s various construction projects, helps immensely at his dental office, and I don’t know what I would do without her.


{my mama and my baby}

She loves the chocolate raspberry truffles from See’s and she also loves scones. So I set out to try and combine the two.

Perfect Mother’s Day gift, right?  Well, it took me four tries to get it right but I finally did.

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Bacon Stuffed Cherry Tomatoes

No matter how many I make of these little guys, they are always the first things gone with people asking for more!

They are so simple, and with only four ingredients, you can’t beat it.


They are a little time consuming, but boy are they delicious.


You will love them.

Bacon Stuffed Cherry Tomatoes
Prep time
Cook time
Total time
Bacon Stuffed Cherry Tomatoes
Serves: 12-16
  • 2 pints cherry tomatoes
  • 2 pounds bacon, cooked and chopped fine
  • ½ cup mayonnaise
  • ½ cup sliced green onion
  1. For the cherry tomatoes: place the stem side of the tomato down so the tomato will stand up and not roll around. Slice a thin piece off of the bud end of the tomato.  Scoop out the insides. (I find using some kitchen scissors to cut the membrane, and then scooping it out with a baby spoon works the best).  Place on a paper towel lined cookie sheet, cut side down, to drain. This step can be done up to three days ahead of time.
  2. Combine the bacon, mayo, and green onions.  Mixture will be on the thick side. Again using your baby spoon, stuff each tomato with some of the bacon mixture.  As much as you can fit in there.  Arrange on a serving platter and cover.  Refrigerate for a few hours or overnight.
  3. Eat!


Spinach Dip

My mom has this great cookbook from the late 70’s that she got for a wedding present when her and my dad got married in 1979.


That cookbook is awesome.  It has some great little gems in it, like this Spinach Dip for example.

I know there are approximately 7 million  hits for spinach dip on google, but this one will blow your socks off.

Everything time I take it somewhere, I get no less than 3 requests for the recipe!

Spinach Dip
Prep time
Total time
Spinach Dip
Serves: 12-16
  • 1 pint sour cream
  • 1 cup mayo
  • 10 oz frozen spinach, defrosted and drained very well
  • ½ cup sliced green onion
  • ½ cup parsly
  • 1 package onion soup mix
  • 1 teaspoon dried Italian seasoning mix
  • 1 teaspoon dried dill
  1. Place everything in the food processor and blend well.  Refrigerate until needed.
  2. I serve it in a hollowed Shepherd's bread bowl with assorted veggies and bread for dipping.
  3. Eat!


Healthy Recipe Monday {Recipe Roundup}

This post brought to you by Fit Mom’s Blog

Looking for some quick and easy recipes to jumpstart your week???

You have come to the right place!



3 Ingredient Energy Bars hit the spot!



The tropical version is quite delicious too! (These are some of the most popular recipes on my site!)



With all the summer produce starting to arrive in the farmer markets and grocery stores these balsamic roasted vegetables are the perfect addition to any weeknight meal!



My 5 ingredient 5 minute Hummus is great to make early in the week and then you have it all week for snacking!



These redone Mexican Haystacks made with sweet potatoes and black beans instead of greasy refried beans and tortilla chips are the perfect way to end Cinco de Mayo!

Happy Eating!


Snickerdoodle Cupcakes

So, you know how I made these for my baby’s birthday?  Well my sister shares a birthday with him!


(Aren’t they cute?)

Anywho, I was on a roll turning cookies into cupcakes, and my sister’s favorite cookie is a snickerdoodle.  So Snickerdoodle cupcakes were born.


And these babies are delicious. All that cinnamon and sugar goodness.


Yummy, yummy.

Snickerdoodle Cupcakes
Prep time
Cook time
Total time
Snickerdoodle Cupcakes
Serves: 24
  • For the cupcakes:
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup of shortening
  • 1⅔ cups sugar
  • 5 eggs
  • 3 teaspoons vanilla
  • 1¼ cups milk
  • For the frosting:
  • 2 sticks butter, softened
  • 1 pound powdered sugar
  • ¼ cup cream
  • 2 teaspoons vanilla
  • pinch of salt
  • 2 tablespoons cinnamon
  1. For the cupcakes:
  2. Preheat oven to 350.  Line 2 muffin tins with cupcake liners or spray with non stick baking spray. In a bowl mix together the flour, baking powder, cinnamon, and salt. In another bowl beat shortening and sugar together until light and fluffy.  About 3 minutes. Add eggs, one at at time, beating well after each addition. Add in the vanilla.  Then beat in half the flour mixture, then add the milk, then the rest of the flour mixture.  Divide evenly between muffin cups, about ¼ cup per liner. Bake 18-20 minutes or until a toothpick comes out clean. Remove from pan and onto a cooling rack can cool completely.
  3. For the frosting:
  4. Beat the butter with an electric mixture until very creamy.  Add the powdered sugar slowly (so you aren't wearing it), cream, and vanilla.  Turn the mixture on medium high and beat for a good 3 minutes.  The longer you beat it the creamier the frosting will be.  Add more cream or sugar if frosting is too thick or thin.  If it's too sweet add a pinch of salt.  Add 2 tablespoons of cinnamon and beat again. Frost the cooled cupcakes and garnish with a mini snickerdoodle if desired.
  5. Eat!

I used this recipe for the snickerdoodles.  It’s perfect and why mess with perfection?