Category Archives: Vegetarian


Warm Corn Salad

This side goes great with my Tilapia with Salsa Verde.



Just sauté up some red onion, garlic, jalapeño, and red bell pepper, IMG_6864

Add in some fresh corn and viola! Easy peasy side dish. 

Warm Corn Salad
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Warm Corn Salad
Serves: 4
  • 5 ears of corns, kernel scrapped from the cob
  • 2 tablespoons evoo
  • 1 jalapeño, dice
  • 2 cloves of garlic, minced
  • 1 red onion, diced
  • 1 red bell pepper, chopped
  1. Heat a large skillet over medium heat.  Add in oil, then garlic, onion, and jalapeño.  Cook for 5 minutes.  Then toss in the red bell pepper.  Cook for a few more minutes. Then add the corn and cook for 5 more minutes.
  2. Eat!


Jalapeño Popper Dip

My family loves spicy food, especially jalapeño poppers.


This dip is so easy to throw together.


Bake it off before your party,


its actually a lot better after it cools for about an hour.


Serve with tortilla chips and dig in!

Jalapeño Popper Dip
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Jalapeño Popper Dip
Serves: 12
  • 1 cup panko bread crumbs
  • 1 tablespoon olive oil
  • 3 cans (4 oz) diced jalapeños, drained
  • 2 8 oz packages cream cheese
  • 1 cup mayo
  • ½ cup shredded cheddar cheese
  • 1 fresh jalapeño, seeded and diced
  • 1 tablespoon grated parmesan
  1. Preheat oven to 400 degrees.
  2. In a small bowl mix together the bread crumbs and olive oil.
  3. In a large bowl mix together the canned jalapeños, cream cheese, mayo, cheddar cheese, and fresh jalapeño. Transfer to baking dish (2 quart). Top with bread crumbs and parmesan.
  4. Bake for 30 minutes until brown and bubbly.
  5. Eat!


New York Times Chocolate Chip Cookies

I was on a mission to find the best chocolate chip cookie recipe.


It is safe to say that I have completed my mission.

Now this recipe is a little time consuming but the wait is worth it.


These really are the perfect all around cookie.

New York Times Chocolate Chip Cookies
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New York Times Chocolate Chip Cookie Recipe
Serves: 18-24
  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1 & ⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1¼ cups (10 ounces) unsalted butter, at room temperature
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 & ⅓ cups (20 ounces) dark chocolate chips
  • Sea salt, for sprinkling
  1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
  2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
  3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  5. Scoop 3½-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

Recipe notes:

-I have used all purpose flour for both of the flours in a pinch and the recipe still worked great!
-I also used a 2 3/4 oz scoop and the cookies were plenty big!


Black Bean and Butternut Squash Skillet

So who is still on the bandwagon with New Year’s Resolutions???


If one of yours was to eat healthy, then this is for you!


Simple, delicious, and perfect as a side or main dish.

Recipe adapted from Vegetarian Times

Black Bean and Butternut Squash Skillet
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Black Bean and Butternut Squash Skillet
Serves: 4
  • juice of half a lime
  • 3 teaspoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 lb butternut squash, peeled and cubed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 15 oz can black beans, rinsed and drained
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • ½ cup crumbles feta
  • cilantro
  1. Heat 1 tablespoon extra virgin olive in a large skillet over medium heat.  Add in squash, season with salt, and cover. Cook for 10 mins.  Uncover, add in onion and increase heat to medium high.  Cook for an additional 5 minutes until the squash is tender and lightly browned.  Drizzle with lime juice and 1 tsp. maple syrup.
  2. In another skillet, heat remaining tablespoon of olive oil over medium heat.  Add in garlic and cook for 30 seconds then add in black beans, adobo sauce, 2 tsp maple syrup, and ¼ cup water.  Bring to a simmer and cook for 5 minutes or until all liquid has evaporated.
  3. Stir together the squash mixture and black bean mixture.  Gently stir in cheese and garnish with cilantro.
  4. Eat!


Banana Fosters Cinnamon Rolls

So I’m always thinking up new combinations for cinnamon rolls. Hence, these chocolate ones!  I’m thinking a cookies and cream version should be next on my agenda…..

But these banana fosters ones are soooo good.  I think I ate four of them in a day.  No joke.  I had to send them with my boyfriend to work to get them out my house.


You start with a butterscotch flavored dough, rolled out nice and thin,


spread on a nice layer of softened butter,


sprinkle that with brown sugar and cinnamon,


top it with some diced up bananas,


and roll it up tight.


Then you slice them up (I usually use dental floss to cut my cinnamon rolls, but it would not get through the bananas, so I just used a knife)


bake them off,


and top them with a caramel cream cheese icing.

They are like a cross between cinnamon roll, banana bread, and banana fosters.


Banana Fosters Cinnamon Rolls
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Banana Fosters Cinnamon Rolls
Serves: 24-30
  • For the dough:
  • 1 small package of butterscotch instant pudding mix
  • 2 cups milk
  • 2 packages yeast (4½ teaspoons)
  • 2 tablespoons sugar
  • ½ cup luke warm water
  • 1 stick of butter, melted
  • 2 eggs
  • 1 tsp salt
  • 6-8 cups of flour
  • 2 sticks of butter, softened
  • 2 cups brown sugar, lightly packed
  • 4 teaspoons cinnamon
  • 5 bananas diced
  • For the frosting:
  • 8 oz cream cheese
  • ½ cup caramel sauce
  • 1 stick of butter, softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1 tablespoon milk
  1. Turn on your oven to its lowest setting, 170 degrees or so. Once it reaches temperature turn it off.
  2. In a small bowl mix together the yeast, sugar, and warm water. To tell if the water is the right temperature, stick your wrist under the running water and if you can feel it barely warm then thats perfect.
  3. In the bowl of a stand mixer mix together the pudding and milk. Then add in the melted butter, eggs, and salt. Mix well. Stir in the yeast mixture.
  4. Start adding in your flour. I add about 4-5 cups of flour and then switch to a dough hook. Keep adding flour until your dough pulls away from the side of the bowl. I normally use around 7 cups. Put the dough in a large bowl sprayed with non stick cooking spray and place in the warm oven. Let raise until doubled in size, and then let raise again.
  5. Once the dough had doubled in size a second time, roll it out on floured surface. Don't be stingy with the flour, this dough is sticky and you don't want it to stick to the table as you roll it out to about 36" X 28".
  6. Spread 1 cup of softened butter over the dough. Mix together the cinnamon and brown sugar. Sprinkle evenly over the dough. Sprinkle with the diced bananas.
  7. Starting with the long side, roll up the dough being careful to keep it rolled really tight. Cut it with a knife every 2 inches. Place the rolls in a greased baking dish and press down lightly with your hand. Place in a warm spot and let raise again.
  8. Make the frosting. Mix all the frosting ingredients together until smooth.
  9. While the rolls are raising preheat the oven to 350 degrees. Bake the rolls for 20 minutes or until golden brown. Frost while they are still warm.
  10. Eat!

After the first rise, this dough can be covered with a kitchen towel and placed in fridge over night.  The next day just roll them out and proceed with the rest of the recipe.


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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