Sunday, May 24, 2020

Fruit Dip

Strawberry Recipe #4 
(well not really a strawberry recipe but delicious with strawberries)

This is the simplest but and most delicious fruit dip!  It goes amazing with any kind of fruit.  I especially like this dip with cut up apples.  But of course amazing with Strawberries too!

1/2 cup cream cheese ( any kind, whipped, lite etc)
1/3 cup plain greek yogurt
1/3 cup brown sugar

In a medium bowl combine all ingredients and blend well with a hand mixer.  I like to use my whisk attachment on my hand beater to whip it up nice and light and fluffy.  Pour into a bowl and enjoy immediately or cover with plastic wrap and refrigerate.

Monday, May 18, 2020

Strawberry Salsa

Strawberry recipe #3

This is the perfect summertime recipe and a great way to use up all those strawberries.  The most perfect combination of all things delicious!  Serve with cinnamon chips.  You can make your own or buy the store bought kind both will be delicious with this salsa.


2 lbs of fresh strawberries, diced
Zest from 1 lime
1 Tablespoon of mint, chopped
1 Teaspoon pure vanilla extract
2 Tablespoons strawberry jam
1/2 teaspoon fresh cracked black pepper

Cinnamon Tortilla Chips
6 small flour tortillas cut into 1/8ths
1/2 cup of granulated sugar
2 Teaspoons ground cinnamon
A little canola oil


For salsa combine all ingredients in a bowl and toss to combine.  I found it was easy to mix the jam in when it was warmed first in the microwave to make it a bit looser.

For cinnamon chips.  In a small bowl mix together sugar and cinnamon, set aside.  Next, using a pizza wheel or a sharp knife cut tortillas into 1/8ths.  Lay all the tortilla triangles on a piece of parchment paper and brush with oil.  Sprinkle generously with cinnamon sugar and bake in a 350 F degree oven until golden brown, about 6-8 minutes.

Friday, May 1, 2020

Strawberry Hand Pies

Here's Strawberry recipe #2.  My kids are obsessed with Empanadas both sweet and savory so I was excited to make this Hand Pie recipe!  This sweet version is perfect and easy to make.  Another great dough that you can fill with any filling you like.  We also made chocolate hazelnut hand pies too with the left over dough.  YUM!


1/2 cup butter, softened
4 oz cream cheese, softened
1 cup all purpose flour

1 cup chopped strawberries
1/4 cup sugar
1 tsp vanilla
Zest of half a lemon
2 Tbsp cornstarch

1 egg, beaten for egg wash


Cream butter and cream cheese together until light and fluffy.  Add in flour and mix just until dough comes together.  Place dough in plastic wrap and chill for 30-60 minutes.

Preheat oven to 350. Place parchment paper on a pan and set aside.  On a floured or powdered sugared surface, knead the dough a couple of times until it is a nice round ball. Then, roll dough into a circle with a rolling pin, about 1/4" thick.  Cut circles using a large round cookie cutter about 2 1/2 to 3".  Place each circle on the parchment paper prepared pan.  You will need to re-roll the dough a few times until it's all used up.  You may want to refrigerate in between if it gets too soft.

In a small bowl, gently combine chopped strawberries, sugar, vanilla, lemon zest, and cornstarch.

Fill each pie round with 1 tablespoon of filling, don't over stuff.  Take one side of the dough and pull it over the filling. Use a fork to crimp the edges together and poke an air hole at the top of each pie.  Brush each pie with eggwash. Sprinkle with white sugar (optional). Bake for 30-35 minutes or until pie is golden brown.

Strawberry Cream Cheese Bread

I have a lot of Strawberry recipes heading your way!  I bought a huge 5lb container of strawberries and they were not as good as they looked for just eating by themselves but perfect to bake with!  Here is the first of many Strawberry recipes!  This Strawberry Cream Cheese bread is amazing.   It a very light but moist texture and it isn't overly sweet!  You can add really any berry that you like but I love it with strawberries.   Very easy to make all in one bowl!


1/2 cup butter, softened
4 oz cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk ( I used 2 teaspoons of lemon juice and 1/2 cup of lowfat milk - combine and let stand for a few minutes)
1 1/2 cups strawberries, diced


Preheat oven to 350 degrees F.  Grease and flour a 9×5 inch loaf pan.  Cream together butter, cream cheese and sugar until light and fluffy. Add eggs and vanilla and combine well.  Mix in one at a time baking powder, baking soda and salt. Next add flour one cup at a time until batter if fully mixed and smooth.  Last add in the buttermilk and stir until combined.  Carefully fold in strawberries.  Pour batter into the prepared loaf pan and bake for about 50 minutes.  The inside should be set (not jiggly) and the top golden brown.

Monday, April 13, 2020

Classic Crepes

Homemade Pancakes is my go to quick easy weekend breakfast for my kids.  I've been wanting to try to make crepes for awhile now so I finally gave it a shot.  What a huge hit these were.  I love how you can serve them so many different ways.  The kids can choose to spread on some Nutella or jam or eat them plain (which is my favorite way) They are sooo good they really don't need also on top.  I love it with fresh berries and a little powdered sugar!


2 eggs
1 cup milk
1 cup flour
1 tablespoon melted butter
1 teaspoon vanilla
1 teaspoon sugar
1 pinch of salt


Mix all ingredients in a blender until batter is well combined and smooth.  Heat a 10" non-stick skillet or a crepe pan if you have one.  Melt a teaspoon of butter in the bottom of the pan and pour a 1/4 cup of the crepe mixture in the bottom of the pan swirling it around so it reaches the edges of the pan evenly.  Let sit for about 30-45 second before loosening the edges with a spatula and then using your finger tips or the spatula flip the crepe over to cook for another 30 seconds on the other side.  No need to add anymore butter to the pan.  Keep going with more crepes stacking them on top of each other until the batter is finished.   I serve these simply by folding them in quarters, sprinkling with powdered sugar and adding fresh berries.  You can also add jam, hazelnut spread, syrup of whatever you would like! 

Wednesday, November 27, 2019

Sweet Potato Hash

The perfect Pre Thanksgiving Breakfast!

I have recently discovered Japanese Sweet Potatoes (Murasaki)
 and they are my new obsession.  They are white in color and much firmer than a traditional sweet potato but still nice and sweet without being over the top sweet.  They hold up amazing to oven roasting, baking and pan frying.   Japanese sweet potatoes are also lower in calories and carbohydrates which make them the perfect choice if you are trying to cut down and watch your weight but don't want to give up delicious potatoes altogether.

Nanci is visiting me this week for Thanksgiving and this has been our go to breakfast every morning, Sweet Potato Hash and Eggs.  OMG so delicious, nutritious and it literally keeps us from being hungry for hours while we run around shopping all day!

You can find these delicious Japanese sweet potatoes in Whole Foods, Trader Joes and most supermarkets.  They have Purpley/Red skin with a white interior.

1 Japanese Sweet Potato, diced into small pieces
1/2 Sweet onion, diced
1 Red pepper, diced
pinch of salt
1 teaspoon of Rub mixture (recipe below)

Rub Mixture: (make this mixture and keep in an air tight container for use over and over again)
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 tablespoon black pepper
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper


In a medium saucepan add 1 tablespoon of butter and 1 tablespoon olive oil and heat over medium heat.  Add onions and peppers an sautee' until onions are translucent.  Add diced potatoes and sprinkle with your rub spice mix and continue to sautee' until the vegetables are soft and brown and the potatoes are crispy about 10-15 minutes.  Taste to make sure your potatoes are tender.  Sautee' to taste!

Serve immediately with sunny side up eggs and enjoy!

Saturday, November 2, 2019

Homemade Cinnamon Syrup

I wanted to make pancakes after both of my girls had sleepovers and we were out of maple syrup.  So I made my own!  Wow this was easy and soooo much better than the bottled syrup from the grocery store.  I loved the added cinnamon which made everything taste so warm and homey.  Super easy and I'm sure you have all of the ingredients on hand at home to whip up a batch of your own.

1/2 cup brown sugar
1/2 cup white sugar
1/3 cup water
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of salt
2 tablespoons butter


In a microwavable dish add all ingredients except for butter.  Microwave at high for 1 minute.  Remove, stir and microwave a second time for 1 minute.  Remove from microwave, stir in butter until melted, cool and serve over your favorite pancakes, waffles or french toast!  Pour left overs in an air tight container and store in refrigerator for up to 2 weeks.