Saturday, July 10, 2021

Cripsy Pasta Chips

This is a MUST try.  So super easy and a really surprising yummy and satisfying snack.  We saw this on Tiktok and couldn't resist giving this a try.   I'm adding this to a charcuterie board that I am making for friends and I know it will be a hit.


8 oz cooked pasta (any shape)
2 Tablespoons olive oil
2 Teaspoons garlic powder
2 Teaspoons Italian seasoning
1/3 Cup parmesan cheese
salt and pepper to taste

Drain pasta well and add all ingredients to cooked pasta and stir to coat.  Feel free to go heavier or lighter on seasoning as you see fit.  Place a small amount of pasta in a single layer in the basket of your air fryer.  Air fry for 10 min or until your chips are golden brown.  Check around the 8 min mark until you can see how long you may need for your specific air fryer.  Enjoy 


Thursday, July 8, 2021

Spinach Basil Pesto


This is a new staple in my house.  I make fresh batches every other day so it is always in a jar in my fridge.  My kids literally put this on EVERYTHING.  My oldest daughter's favorite way to eat this is spread on a piece of crusty bread with a drizzle of balsamic glaze!  Soooo super good and this is really so simple to make if you have a small food processor or blender.


4 big cloves of garlic
1 1/2 Cups  baby spinach
1 Cup fresh basil
1 Tablespoon pine nuts (omit this if anyone has an allergy to nuts)
1/3 Cup grated parmesan cheese
5 Tablespoons olive oil (more or less to your taste)


Place the garlic cloves whole into your food processor or blender and pulse until finely chopped.  Now add spinach, basil and pine nuts and blend until broken down.  Next add your parmesan plus 1-2 tablespoons of oil.  Blend again until pesto starts to come together.  Add more olive oil until desired consistency.  You can service immediately or cover and refrigerate and store up to a week but it won't last that long!!

Tuesday, April 27, 2021

Chocolate Avocado Pudding

 This recipe is so super simple.  It's a great way to use up your avocados before they go bad.  I'm so tired of throwing avocados when no one eats them.  This recipe is perfect because you can use them right when they get a little too soft to eat them and I always have all of these ingredients on hand in my pantry.  It's also awesome because you throw everything into a blender or food processor and it literally takes less than 5 minutes to make.  It's a super smooth and dark chocolatey dessert!


2 ripe avocados
1/2 cup unsweetened cocoa powder
2/3 cup brown sugar
1/3 Almond milk
2 teaspoons pure vanilla extract
pinch of ground cinnamon
pinch of salt


Add all ingredients into a blender or food processor and blend until smooth.  Spoon into a bowl and chill in the refrigerator for at least 2 hours to set up.  Enjoy!

Tuesday, April 6, 2021

Honey Comb Candy


I got really into candy making a few months back. Out of all the recipes I tried, my favorite recipe to make was honey comb. Its looks really impressive but it is super simple to make. You can make it plain or dip it into melted chocolate. I have also added chopped nuts to create a honey comb nut brittle (although if you add nuts you do deflate the honey comb a bit). Anyway you make it, it is a real crowd pleaser. At least my work friends think so. I found this particular recipe while searching through Pinterest. The only addition I made was a pinch of salt. You can find the recipe here


1 Cup White Granulated Sugar 
1/4 Cup Light Corn Syrup 
2 Tablespoon Honey 
1/2 Cup Water 
2 Teaspoon Baking Soda 
Pinch of coarse salt (optional)

Preparation: Line and 8x8 inch baking pan with parchment paper In a large pot on the stove top, over medium-high heat, add the sugar in an even layer to the bottom of the pan. Pour the corn syrup and honey over the sugar and then pour the water to moisten all the sugar. Do not Stir! Cook mixture until the temperature reaches 300-degrees Fahrenheit on a candy thermometer. Remove the pot from the stove and whisk in the baking soda for a few seconds, until mixture stops foaming up. Pour mixture immediately into prepared pan. Let honeycomb set for at least an hour, or until completely hardened, before breaking into pieces (I used my hands). Option: Coat honeycomb candy in chocolate. Store candy in an airtight container. Candy stays fresh and crunchy for 3-4 days.

Saturday, February 13, 2021

Fried Deviled Eggs


These are such a delicious appetizer! If you love Deviled Eggs, you will LOVE, LOVE, LOVE these!

For egg yolk mixture:
6 hardboiled eggs, cooled
2 Tablespoons mayonaise
1 Teaspoon yellow mustard
1 1/2 Teaspoons of sweet relish
1/8 teaspoon salt
1/8 teaspoon black pepper
Paprika for garnish

For frying egg whites:
1/2 cup flour
1 egg
3/4 cup panko bread crumbs
salt and pepper 
oil for frying


Separate the yolks from the whites and place yolks in a small bowl.  Add mayo, mustard, relish, salt and pepper and mash and mix together until yolk mixture is nice and smooth and set aside.  

In 3 shallow bowls add flour in one, a beaten egg in another and panko bread crumbs in the 3rd.  Season all 3 bowls with salt and pepper.   In a large shallow frying pan add about 1/4 cup of vegetable oil and heat on med/high heat.  Take egg whites and first dip in flour, then in egg and last dip in panko.  Once all egg whites are coasted place in hot oil and fry until both sides of egg white are brown.  Remove and let drain on paper towels.

Once all egg whites are fried and cooled slightly you can add your yolk mixture into the center of each egg white.  You can do this with two spoons or you can also add the yolk mixture into a plastic sandwich bag or piping bag and cut off the tip and pipe the egg yolk mixture into the egg white.  It's all a matter of preference.  Sprinkle the top of each egg with a little paprika for color.  You can serve these warm or cooled.


Friday, February 5, 2021

Crab Rangoon


My family loves all things Asian and these are a favorite when we order Chinese food.  My daughter Annie and I decided to try to make these at home and they were really super easy and so delicious!


  • 8 oz package of Cream Cheese, room temperature
  • 8 oz of imitation crab, chopped
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Sesame oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon powdered sugar
  • 20-25 Wonton Wrappers
  • small bowl of water
  • Oil for frying

In a medium bowl mix together cream cheese, Worcestershire sauce, sesame oil and garlic powder until combined well.  Next stir in powdered sugar and combine.  Fold in crab until completely incorporated.  
Place 2 wrappers on a flat surface, put about 1/2 teaspoon of the crab mixture in the center of the wrapper.  Using your finger dip into the bowl of water and wet all four sides of the wrapper.  Pull up two opposite corners of wrapper and stick together.  Then pull up two more corners.  Pinch to close and make sure all sides are sealed.  Once you have 6 completed you can pan fry in about 1/2" of oil, once one side is browned flip and brown opposite side.  Remove when golden brown and let drain on some paper towels.  Serve with any dipping sauce.  We love the Sweet Chili Sauce from Trader Joes.

Saturday, January 9, 2021

Chip and Pretzel Cookies


This cookie recipe is from our Mom.  She makes it for all the grandkids.  My kids love this recipe and Mom recently sent the recipe to my 11 year old son who loves to bake.  
The texture is crunchy and sandy with a nice salty crunch from the chips and pretzels.  
So yummy!


1 cup softened butter salted
1/2 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
3/4 cup coarsely crushed potato chips
3/4 cup coarsely crushed pretzels
Semi Sweet Chocolate Chips, melted (for dipping) You can also use white chocolate if preferred.
A little kosher salt or sea salt for sprinkling over the melted chocolate.


Preheat oven to 350 degrees F.  Cover sheet pan with parchment paper.  Combine softened butter and sugar in a large mixing bowl and beat with a hand mixer until light and fluffy.  Add egg yolk and vanilla and beat until incorporated.  Gradually add flour and mix well.  Stir in crushed chips and pretzels and mix until fully combined.

Shape cookies into oval logs and flatten slightly.  Bake for 14-18 minutes until lightly browned.  Cool completely in baking sheet.  Dip one end of cooled cookie into melted chocolate and place onto parchment paper.  Sprinkle a little coarse salt onto the melted chocolate if desired.   Leave cookies out at room temperature or place in refrigerator to harden the chocolate.