Archive | March, 2013

Creamy Rice With Peas and Mushrooms

27 Mar

rice and peas


1/4 C. Zesty Italian Dressing ( I prefer Wishbone)

1 8 oz. C. Fresh Sliced Mushrooms

14 oz. can Reduced Fat Chicken Broth

1 C. Frozen Peas

2 C. Instant White or Brown Rice

1/2 C. Cream Cheese, Cubed

1/4 C. Parmesan Cheese, Grated

Cook mushrooms with dressing on medium heat for 2 minutes or until mushrooms are tender. Add chicken broth and peas. Bring to boil. Stir in uncooked rice and cream cheese, cover. Remove from heat. Let stand for 8 minutes or until cool. Stir in Parmesan cheese. Serve hot.

This is a great side dish for chicken, pork or fish. Enjoy!!

Italian Ricotta Cake

27 Mar

italian Ricotta cake

This recipe comes from Mrs. Pat Koisa, a friend that worked at Pats Olde Tymes Eatery in St. Cloud Florida…..our customers loved this cake. I hope you will too!!


1 Fudge Marble cake mix ( I prefer Duncan Hines)

2 pounds Ricotta cheese, whole – not skim

4 Eggs

1 C. Sugar

1 Teaspoon Vanilla

Pre heat oven to 350 degrees. Make cake according to directions on box. Pour into 9×13′ pan, don’t bake yet. Mix ricotta, eggs, sugar and vanilla. Spoon cheese mixture over top of cake, cover entire surface. Bake for 1 hour. Cool well.


1 3 oz. Instant Chocolate pudding mix

1 C. Milk

1 12 oz. Cool Whip

Mix milk and pudding, then add Cool Whip. Spread on cake as frosting. Refrigerate at least 3 hours before serving.

Honey Ginger Chicken Bites

27 Mar

honey ging chix bites

These bite sized appetizers are steeped in a mixture of garlic, soy sauce ginger, citrus and honey.

This recipe is courtesy of my friend Christine Knapp Curtis in Florida. Thanks Christy!


2/3 C. Honey

2 Tablespoons Minced fresh ginger

2 Tablespoons Fresh lemon juice

2 Tablespoons Low sodium soy sauce

2 Teaspoons Dark Sesame oil

1 Teaspoon Grated orange rind

1 Teaspoon Worcestershire sauce

4 Cloves garlic, minced

1 1/4 Pounds skinless, boneless chicken thighs, cut into bite size pieces (about 16 thighs)

Cooking spray

1 Teaspoon Salt

1 Teaspoon Pepper

2 Teaspoons Corn Starch

2 Teaspoons Water

2 Teaspoons Sesame Seeds, toasted (optional)

Combine first 9 ingredients in a large ziplock plastic bag, seal and shake well. Add chicken; seal and toss to coat chicken. Refrigerate 2 hours or overnight, turning occasionally.

Pre heat oven to 425 degrees.

Remove chicken from bag, reserve marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake for 20 minutes, stir once.

While chicken is cooking, strain the marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to marinade stirring with a whisk; cook 1 minute. Remove from heat;pour glaze into large bowl.

Pre heat broiler. Add cooked chicken to glaze, coat well. Place chicken in pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.

Cake Batter Fudge

27 Mar

cake batter fudge


Yellow Cake Mix ( I prefer Duncan Hines)

1/4 C. Butter – cubed

1/4 C. Milk

1 C. Confectioners sugar

Put 1 cup of cake mix and 1 cup of Confectioners sugar in a microwaveble safe bowl. Mix. Add butter and milk. Do not mix. Put in microwave for 2 minutes. Take out and stir. Mix in sprinkles. Mixture will look like cake batter. Pour into greased pan. Refridgerate for1 hour, then cut into squares.

You can use other cakes for the yellow. This works well with Chocolate cake and chocolate sprinkles. It tastes great but it is not as colorful.

Easy Rice Pudding

27 Mar

rice1This recipe is soooo easy, it should be illegal!!! You may also substitute Golden raisins for a delightful difference.


2. Cups instant white rice – prepared to directions on box.

1 C. Raisins

1 Instant Vanilla Pudding ( 41/2 C. serving size)

1 Teaspoon Nutmeg

Prepare rice, or use leftovers that are less than 1 day old, and set aside. Prepare pudding to directions. In a large bowl mix rice and pudding together. Add raisins and nutmeg. Cool in refridgerator for 4 hours. Serve cold.

This also tastes great warmed up with a dab of whipped cream on top…..SINFUL!!!!!

Owl Cupcakes

26 Mar

Owl Cupcakes
These cupcakes are so easy to make and they are adorable when done!
1 Chocolate Cake Mix ( I prefer Duncan Hines)
24 Oreos for decorating and extra to put in batter
24 Brown M&Ms And 12 Yellow or Orange M&Ms
Preheat oven to 350 degrees. Make cupcakes according to box. Bake for 18- 20 mins. While cooling prepare the ganache.
1/2 C. Heavy Cream
1-2 Tablespons Corn Syrup
5 oz. Bittersweet Chocolate, finely chopped
Heat Cream and Chocolate on medium/low heat, stirring constantly, until melted. Add corn syrup. Let cool 10 minutes.
To Decorate:
First dip cupcakes into ganache, let set. Then divide 24 Oreos in 1/2, try to get all the cream off of one side (easier said than done). Cut 12 Oreaos in 1/2 for tufts. Place a brown M&M in center of white part of Oreo for “eye”. Place Oreo with eyes just below center of cupcake. Place tufts (1/2 Oreo) above eyes. Add a sideways orange or yellow M&M for nose. Store tightly covered for up to 3 days.

Pumpkin Muffins

26 Mar

Thank you for this excellent muffin recipe!!! Pumpkin muffins are a family fav!

365 Days of Vegan Food




Recipe can be found at And a special thank you to my boyfriend for making them!

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