Pots de Creme

12 ounces, weight Semi-Sweet Chocolate Chips
4 whole Eggs, Room Temperature
2 teaspoons Vanilla Extract (or Cognac, Grand Marnier, Etc.)
1 pinch Salt
8 ounces, fluid Strong Hot Coffee

First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!

King Cake for Mardi Gras

Make dough and roll as you would for Cinnamon Rolls, (or you can use defrosted frozen bread dough) but leave in a roll (do not cut).
Lay roll on a cookie sheet and curve roll into a circle by connecting the ends together. Bake 350 deg. F oven for 20-25 minutes.

Let cool. Once cool, mix 1/2 package cream cheese, softened with 1/3 cup confectioner's sugar and just enough milk to allow the mixture to mix and create a runny icing. You want it to pour over the top of the cake but not all run off. Pour icing over cake and then sprinkle the cake with green, yellow and purple colored sugars.

Betty Crocker Merry Christmas Cookies, dark and light

1/3 cup vegetable shortening
1/2 cup granulated sugar
1 egg
2/3 cup honey for light cookies (or molasses, for dark cookies)
1 teaspoon lemon or vanilla extract, for light cookies (or for dark cookies, 1 1/2 teaspoons ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice)
2 3/4 cups all-purpose flour
1 teaspoon baking soda 
1 teaspoon salt

In a large bowl, cream vegetable shortening, sugar, egg, honey, and lemon extract until light and fluffy. Sift in flour, baking soda, and salt; stir until well blended. Refrigerate dough at least 1 hour or overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease Cookie Sheets.
On a lightly floured board, roll dough 1/4-inch thick with your Rolling Pin; cut into desired shapes with your favorite Cookie Cutters. Place 1-inch apart onto prepared cookie sheets. Bake 8 to 10 minutes or until edges are light brown. Remove from oven and cool on wire cooling racks.

Betty Crocker Pinwheel Cookies

pictured on right
1 package (3 oz) cream cheese, softened
1 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/8 teaspoon salt
1/4 cup cookie filling (or jam/preserves)
In large bowl, beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour and salt. Cover and refrigerate about 30 minutes or until firm.
Heat oven to 350°F. Lightly grease cookie sheets with shortening. On generously floured surface, roll dough into 16x12-inch rectangle. Cut rectangle into 48 (2-inch) squares, 8 rows by 6 rows. Use metal spatula to place squares 1 inch apart on cookie sheets.
Spread each square with about 1/4 teaspoon cookie filling. On each square, cut from each corner to 1/4 inch from center. Bring every other point to center and press together to form pinwheel. Bake 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet to cooling rack; cool.

Cardamom Walnut Crescent Cookies

Almond Crescent Cookies, almond, pecan or walnut these melt in your mouth Christmas Cookie Recipe are a must make. Delicious.
1 cup walnuts
1 tsp ground cardamom
3/4 cup confectioner's sugar
1 cup ( 2 sticks) unsalted cold butter, cut in pieces
2 tsp vanilla extract (you can use 1 tsp almond extract instead if you like)
2 cups all purpose flour
1/2 tsp salt
1/2 cup confectioner's sugar, sifted

Put the walnuts, cardamom, and sugar in the bowl of a food processor and pulse to combine. Then process until the walnuts are finely ground.
Add in the pieces of COLD butter and vanilla and pulse/process until the butter is fully incorporated.
Add the flour and salt, and pulse to combine. Then process just long enough so that the dough comes together. I do a combination of pulsing and processing so everything gets thoroughly mixed, but not over mixed.
Turn the dough out onto a floured surface and bring it together with floured hands. Divide it into 3 pieces. Roll each piece out into a 1 1/2 inch rope. Wrap in plastic wrap and twist the ends securely. Refrigerate for at least 1 1/2 hours. You can leave the dough logs refrigerated for up to a few days if you want to make them ahead. You can also freeze them.
Preheat oven to 350F
Working with one log at a time, (keeping the others refrigerated) cut it into 1 inch pieces, and then form those into crescents with your hands. The original recipe says to freeze the cookies for 20 minutes at this point. FYI ~ I found that didn't make much of a difference so I skipped it. Place on a parchment lined baking sheet and bake for about 12 minutes until the cookies are set but not browned. They should just be beginning to show a little golden color around the edges, but that's it.
Remove and let the cookies cool on the pan.
Coat the cookies in powdered sugar after they've cooled. You can also coat them when they are still slightly warm, your choice.
Cookies will keep for a week in an airtight container at room temperature.


1 1/4 cup flour
1/2 tsp baking powder
1 tsp baking soda
1/2 cup packed brown sugar
1/2 cup white sugar
1 stick unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup chunky peanut butter
3/4 cup oats

Preheat oven to 350 degrees F.
In a small bowl, whisk together the flour, baking powder and baking soda.
In large mixing bowl, cream together the softened butter, brown sugar and white sugar until smooth, about 2 minutes.
Beat the egg, vanilla extract and chunky peanut butter into the sugar mixture.
Slowly add the flour mixture to the sugar mixture until it's just mixed.
Fold in oats, being careful not to powder them.
Roll 1 1/2 inch balls of dough and place on a baking sheet prepared with parchment paper, about 2 inches apart.
Bake for 12-14 minutes.
Soft & Chewy Peanut Butter Oatmeal Cookies

Soft and Chewy M&M Chocolate Chip Cookies

Soft and Chewy M&M Chocolate Chip Cookies - my favorite chocolate chip cookie gets all dressed up for the holidays! The addition of bright red and green M&M's makes them perfect for Santa! No chilling required, which is a bonus if you make them with kids!1/2 cup unsalted butter softened to room temperature, 1 stick
1/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup and 3/4 to 2 cups all-purpose flour
1 3.5 oz instant vanilla pudding mix
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
3/4 cup red and green M&M's

Preheat oven to 350 degrees F.
Line a baking sheet parchment paper. Set aside.
In a large mixing bowl, cream butter for 30 seconds. Add both sugars and beat for 3 minutes, until light and fluffy.
Add egg and vanilla and mix until well incorporated.
In another mixing bowl, whisk together flour, pudding mix, soda and salt.
Add the dry ingredients to the butter sugar mixture and mix with an electric mixer until almost incorporated. Switch to a rubber spatula or a wooden spoon, add chocolate chips and M&M's (reserving some) and stir in until well mixed.
Scoop the cookie dough with a medium (1 and 1/2 tablespoon) cookie scoop. Roll into balls and place on prepared cookie sheet, spacing them 2" apart.
Press reserved chocolate chips and M&M's onto the balls.
Bake cookies for 9 to 11 minutes. Cool for 2 minutes on the sheet, then transfer onto a cooling rack to cool completely.

Chocolate Chip Cookies

  • 2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup (2 sticks) butter, softened
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
    1 cup chopped nuts (optional)
  • PREHEAT oven to 375° F.
  • COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets. 

  • BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  


    1 cup creamy peanut butter
    1 cup sugar
    1 egg

    Combine all ingredients and mix until smooth. Drop by tablespoonfuls on baking sheet lined with parchment paper. Bake at 350 for 6 to 8 minutes. Be careful not to over bake or the cookies will be too crisp.

3-ingredient Creme Brulee

source: Tasty

Preheat the oven to 325˚F (160˚C).
Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
Add the egg yolk (or whole egg) into the melted ice cream and whisk well.
Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.

source: Tasty

GFCF Fudge Chunk Cookies

GFCF Fudge Chunk Cookies

2/3 cup Cocoa Powder
3 cups Powdered Sugar
1/8 tea. Salt
1 tea. Vanilla Extrat
2-4 Egg Whites
1 1/2 cups gfcf Chocolate Chips

Preheat oven to 350 F. Put parchment paper on two baking sheets.
In a large bowl, whisk together the powdered sugar with the cocoa powder and salt.
Whisk in vanilla and 2 egg whites. Beat until the batter is just moistened. Add additional egg whites, if needed, until you reach that consistency of brownie batter. scoop the batter by tablespoons onto the prepared baking sheets, leaving plenty of space for the cookies to spread.
Bake 12-14 minutes or until tops are glossy and lightly cracked.
Let the cookies cool completely on the baking sheet and then store in an air-tight container.

Monster Meatloaf for Halloween

Halloween 2016
This has quickly become our Halloween dinner tradition. You can use any meatloaf recipe you wish, but make it slightly more soft to make it easier to sculpt. You can do this by adding a bit more liquid in the form of an extra egg or additional ketchup or barbecue sauce or even milk. I used this recipe this year, from Fabulessly Frugal but the kids thought the texture was too soft, so I will add a bit less barbecue sauce or egg next year.

Basic BBQ Meatloaf Recipe
3/4 cup BBQ Sauce
1 pound of ground Beef/Turkey
1/2 cup Italian flavored bread crumbs
1 Egg
Salt & Pepper
Or, maybe I will try this recipe from The Food Network (which I slightly modified): 

Preheat oven to 350 degrees. Mix all ingredients in a small bowl; set aside.
Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
Turn meat mixture onto a work surface. With wet hands, pat mixture into desired shaped meatloaf. Brush loaf with all of glaze, then arrange bacon slices around the meatloaf, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve
Halloween 2017
The general instructions for making your meatloaf into a monster meatloaf is to sculpt the meatloaf into a skull shape. Cut an onion into vaguely tooth shaped pieces and place in the mouth area of your monster meatloaf. If you wish to make your eyes like the meatloaf above, you will need a hard-boiled egg. Cut it in half and place into the eye socket that you have made into the meatloaf flat side down. Carefully carve out a round hole in the center of each eye egg so that it will fit a green olive, which you place so that the pimiento can form the pupil. Wrap bacon around the exposed areas of the meatloaf. Bake as your meatloaf recipe says, or until the bacon crisps.

It goes fast!


This recipe comes from The Motherload and is one of my all-time favorite recipes. People are always surprise at just how good it is. It is a must at Thanksgiving, but I usually can't wait that long to make some.

1 1/4 cups flour
3/4 cup cornmeal
2/3 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup canned pumpkin puree
3/4 cup buttermilk (I substituted with regular milk and a teaspoon of vinegar to sour)
1/4 cup butter, melted
2 eggs, room
2 tablespoons honey
1 cup dried cranberries

Preheat oven to 350 degrees. Lightly grease a 8″ x 8″ baking pan or a 9-inch pie pan. In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and cinnamon. In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream or buttermilk , butter, eggs and honey, until well combined. Add the pumpkin mixture to the flour mixture just until combined. Mix in the cranberries. Transfer to a prepared baking dish. Bake for about 40 minutes, or until edges just begin to color. Cool to room temperature.

Irish Soda Bread

4 cups of flour
1/3 cup of sugar + 1/2 tablespoon
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup of butter milk
1 egg
1/4 cup of melted butter (for brushing on top)
1/2 cup of raisins

Preheat oven to 375 degrees and grease baking sheet.
In a large bowl, combine flour, 1/3 cup of sugar, baking soda, baking powder, salt and softened butter. Mix in the buttermilk and egg until dough starts to form, then fold in raisins. If dough is still crumbly, add a splash of buttermilk until it comes together. 
Knead dough on a floured surface. Form into a round loaf. 
Brush the top of the loaf with 1/4 cup of melted butter then sprinkle 1/2 tablespoon of sugar on top. 
Cut an X into the top of the loaf using a sharp knife. Or, you can roll it into three balls and shape them a bit like clover leaf petals. Push them together and then bake. Sprinkle with green sugar instead of the regular sugar.
Bake for 1 hour. 

Source: Mess for Less

Irish Colcannon

  • 1/2 head cabbage, finely chopped
  • 4 potatoes, cut into chunks (I used red potatoes)
  • 1 large (or two small) leeks, chopped
  • ½ cup half and half (cream or milk)
  • 1/4 cup butter
  • ¼ teaspoon salt
  • 18; teaspoon pepper
  • 18; teaspoon mace or nutmeg
Place cabbage, potatoes and leeks into a large pot and simmer for about 10 minutes or until potatoes are soft enough to mash. Drain. Add milk and butter and mash until desired consistency. Add spices and stir thoroughly.

  1. Adapted  from  the  recipe  here.


1 cup Water
4 Tomato chopped
1 cup Fresh Strawberries or grapes, chopped
1 Zucchini chopped
1 Green Bell Pepper, chopped
1/2 Cucumber chopped
2 cloves Garlic minced
1 Tbsp Lemon Juice
2 Tbsp White Wine Vinegar
2 Tbsp Olive Oil
1 tsp Salt
1/2 tsp Paprika
1/4 tsp Pepper

Place the water and the tomatoes in a food processor or blender and puree until smooth, and put into serving bowl. Add the remaining ingredients. Chill for at least two hours.

Approximate Cost:$6.12

Cranberry-Orange Relish

Campbell's Classic Cranberry-Orange Relish Recipe

1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
1 unpeeled orange, cut into eighths and seeded
3/4 to 1 cup granulated sugar

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

Crockpot /Slow Cooker Cornbread Stuffing

in middle purple crockpot
6 cups cornbread cubes
8 slices bread cut into cubes or equivalent cubes
1 1/2 Tab poultry seasoning or chopped fresh herbs, if not already in the cubes
4 eggs
1 onion,  chopped
1/2 cup celery,  chopped
1/2 tea black pepper
1 (10 1/2 oz.) Cream of chicken, Mushroom or celery
1 (10 1/2 oz.) turkey or vegetable broth
1/4 cup margarine or butter
Salt, to taste

Spray crockpot.  Mix together everything except butter an place in crockpot.  Dot with butter.  Cook on high 2 hours or low for 4 hours. Switch to warm to serve.

Source: Foodgasm

Ambrosia Salad

1 can pineapple tidbits, drained
1 can mandarin oranges, drained
1 jar marischino cherries,  drained
2 oz. Coconut flakes
1/4 bag mini marshmallows
2 oz. Sour cream
8 oz. Cool Whip

Cream together sour cream and Cool Whip. Fold in the rest of the ingredients. Chill at least 2 hours before serving.

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