Monthly Archives: October 2014


Oma Lynne’s Caramel Apple Dip

Need a last minute dessert for Halloween??? Or side dish for that matter?

Then make this.


It could not be simpler, or more delicious!


Tip: always buy more apples than you think you will need!!!

Oma Lynne's Caramel Apple Dip
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Oma Lynne's Caramel Apple Dip
Serves: 8-12
  • 1 stick of cream cheese, softened
  • ½ cup of powered sugar
  • caramel
  • toffee pieces
  • apples, sliced
  1. Beat together the cream cheese and sugar. If you would like it sweeter, add more sugar.
  2. Spread sweetened cream cheese on a platter.  Top with caramel sauce, leaving some of the cream cheese visible.  Sprinkle with the toffee pieces.
  3. Place the apple slices around the cream cheese/caramel in a circle.
  4. Eat!


Pumpkin Oatmeal

If you are anything like me, then you need something warm to to eat in the morning.  A cold bowl of cereal just ain’t gonna cut it.  Now don’t get me wrong, I love my cereal, but I’m more of cereal for dinner kind of gal.


Enter pumpkin oatmeal. So filling and so good.  Plus it uses up the last of that can of pumpkin.


Don’t you just hate recipes that call for 1 cup of pumpkin puree??? Really???  What am I supposed to do with the remaining half a cup?

Well, now you can make this.  

Pumpkin Oatmeal
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Pumpkin Oatmeal
Serves: 1
  • ½ cup old fashioned oatmeal
  • 1 cup almond milk
  • ½ cup water
  • stevia and salt, to taste
  • ⅓-1/2 cup pumpkin puree
  • dried cranberries, to taste
  • pistachios, to taste
  1. In a really big microwaveable bowl, mix together the oats, water, almond milk, stevia, and salt.  Microwave at 50 percent for 5 minutes and then at 100 percent for 3 minutes.  Stir every couple of minutes Make sure to use a really big bowl or they might boil over. You might need to cook a little longer depending on your microwave.
  2. Once the oats are finished, stir in the pumpkin and top with cranberries and pistachios.
  3. Eat!


Tortilla Roll Ups

This is another winning recipe from G-Betty!

A few weeks back a catered a wedding for 200 people!!! Boy was that crazy.

One thing that got gobbled up very quickly was these tortilla roll ups.


They are the perfect little appetizer, because they are best made the day before and just sliced up the day of.


Tortilla Roll Ups
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Tortilla Roll Ups
Serves: tons!
  • 1 flour package tortillas
  • 8 oz cream cheese, softened
  • 8 oz sour cream
  • 1 cups shredded cheddar cheese
  • 1 bunch of green onions, sliced
  • 4 oz can diced green chilies
  • 4 oz can chopped olives
  1. You can use any size tortilla you would like, the bigger the tortilla the bigger the roll up.
  2. Mix everything together, except tortillas.
  3. Spread a thin layer of cream cheese mixture over one tortilla.  Roll up tightly.  Wrap in plastic wrap.
  4. Continue with remaining tortillas and cream cheese mixture until all gone.
  5. Refrigerate overnight.
  6. Slice roll ups into bite sized pieces
  7. Eat!


Sugar Cookie Bars

If you are anything like me, you love sugar cookies.  But, you don’t love rolling them out and cutting them and my favorite recipe does not lend itself to a drop cookie recipe very well.


Enter sugar cookie bars!  Just take my recipe for sugar cookies and half it, then press it into a cookie sheet and bake until light golden around the edges.


Frost with some very delicious frosting, and there you have it!

I’m thinking some chocolate sugar cookies with orange frosting would be perfect for Halloween!

Cool completely and frost with your choice of frosting.

Sugar Cookie Bars
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Sugar Cookie Bars
Serves: 24
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup sour cream
  • 3 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  1. Preheat oven to 375 degrees
  2. Cream the butter and sugar in a stand mixer or with a hand mixer
  3. Add in the vanilla and eggs. Beat well
  4. Add sour cream. Beat again
  5. Whisk together flour, baking soda, and salt. Add to wet ingredients
  6. Press dough into a lightly greased cookie sheet. Bake for 10-15 minutes or until the edges start to turn a light brown.
  7. Cool completely and frost with your choice of frosting.

You can use cream cheese frosting (yum!) or buttercream like I did to frost the cookies.


Peaches and Cream French Toast

This french toast is TO DIE FOR!  Sorry for screaming.

It is a great way to use up some of those last of the season peaches.

IMG_3143 IMG_3146 IMG_3148

Start with some challah bread (although any kind of bread would actually work), some eggs, and some beautiful peaches.

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