Recipe: White Chocolate Mocha Pie

This White Chocolate Mocha Pie is a delicious velvety smooth no-bake pie. .. another variation on my No Bake Cream Cheese Pie. Quick and easy… you can put it together in under 10 minutes… and let the fridge do the rest.


I use regular Philadelphia Cream Cheese… I find it does make for a richer tasting pie.

You can use Lite Cool Whip for the topping … the extra fat and calories won’t be missed.

I use a bit of heavy cream in the recipe.. it gives the bottom layer it’s silky smoothness… I wouldn’t recommend skipping that part.

This pie cuts like a dream but only after being refrigerated for at least 6 hours.. overnight is best.

I hope you enjoy this decadent tasting dessert!

Recipe: White Chocolate Mocha Pie

All you need:

1 pkg. (8 oz.) Philadelphia Brand cream Cheese, softened
1/3 cup sugar
1 ½ cups sour cream
1 pkg. (3.9 oz) JELLO instant White Chocolate pudding mix
¼ cup heavy cream
1 shortbread cookie pie crust
2 cups Cool Whip
4 tablespoons General Foods International Suisse Café Mocha instant coffee

All you have to do:

In a large mixing bowl, fitted with the paddle attachment, beat the cream cheese and sugar until smooth.

Add the sour cream, pudding mix and heavy cream. Mix at low speed until well blended.

Pour into pie shell.

In another bowl, mix the Cool Whip and instant Mocha Coffee until well blended.

Top the pie with the Mocha Cool Whip.

Cover and refrigerate until serving.

Keep refrigerated.

You may also like:

No Bake Cream Cheese Pie

Pina Colada Pie

No Bake Oreo Cream Cheese Pie

Recipe: Oven Fried Italian Parmesan Chicken Fingers

This recipe for Oven Fried Italian Parmesan Chicken Fingers is a slight variation to the recipe I posted a couple of weeks ago for Oven Fried Chicken Fingers… these are quick and easy alternatives to those things you buy in the freezer section of the grocery store.

These chicken fingers are great for picnics and for watching the game… serve with tomato sauce for dipping.

What’s really terrific… it requires hardly any prep and if you use foil on your baking pan.. hardly any clean-up!


I always line my baking pan with non-stick foil…. this ensures the breading won’t stick and peel off.

I always spray the foil with olive oil cooking spray… AND… after laying the crumbed chicken pieces on the foil.. I give them a quick spray with the olive oil cooking spray. This gives just the bread crumbs a little amount of oil to moisten it… otherwise I find that since there is little fat in boneless skinless chicken, the breading would be dry.

This recipe will coat about 6-8 good sized chicken fingers.

I hope you try this!

Recipe: Oven Fried Italian Parmesan Chicken Fingers

All you need:

6-8 good sized chicken fingers
1 cup Italian Seasoned bread crumbs
½ teaspoon garlic powder
1 tablespoon flour
2 tablespoons grated Parmesan cheese
Olive oil cooking spray

All you need to do:

Preheat the oven to 400 degrees F.

Line a baking sheet with non-stick foil. Spray the foil with olive oil cooking spray and set aside.

In a medium bowl, combine the bread crumbs, flour and Parmesan cheese
Mix with a wire whisk until completely mixed.

Moisten the chicken under running cold tap water, one at a time.

Roll the wet chicken piece in the crumb mixture and place it on the prepared baking sheet.

When all the chicken has been crumbed and placed on the baking sheet, lightly spray the chicken with olive oil cooking spray.

Bake for 15 minutes or until done.

Recipe: Espresso Brownies

Okay… all you chocolate and coffee lovers… this Espresso Brownie recipe is for you! The perfect marriage of coffee and chocolate… just heaven!

This recipe has been on my “To Do” list for so long… it always seems to get pushed aside… I have no idea why either… we love coffee and chocolate… I experimented a few times and finally decided on how to make it..

Then I surfed the web and found a Rachel Ray recipe almost identical… guess I should have looked first… duh!... but then again.. I’d have lost out on all that experimenting… and who says food blogging is all work and no fun?

The best part? … you simply add a couple of ingredients to your boxed brownie mix… I know a boxed mix!... I know the blog snob wouldn’t approve… I suppose you could simply add it to my scratch brownie recipe … but really… why work harder than you have to? Truly either way the recipe comes out really tasty.

I did do mine a little differently from RR’s recipe.. and in my opinion... a crucial difference… for some odd reason she has her oven temp very high… I have no idea why…. I kept it the same as the original recipe on the box... I did add 5 minutes to the baking time...


I always line my pan with non-stick foil … leaving a bit of over-hang so they can be lifted out easily… makes cutting them so much easier... clean-up is a snap too.

I still spray the foil (bottom of the pan only) with cooking oil spray.

You can use either Kahlua or Tia Maria.. both are coffee flavored liqueurs. If you leave it out .. the brownies won’t have as much of a coffee flavor… you may want to add a bit more coffee.

RR suggests if you don’t have instant espresso to substitute 2 rounded tablespoons ground dark roast coffee beans… I haven’t tried that since we always have espresso… so I can’t vouch for the results.. but it should be pretty good.

You can use whatever brownie mix you prefer… add the additions and bake as you would normally (I added 5 minutes to the baking time).

I like to use Betty Crocker Fudge Brownies (Traditional Chewy Brownie Mix) 13 x 9 Family Size 18.3 oz. We like chewy fudgy brownies.

So here goes….

Recipe: Espresso Brownies

All you need:

1 box mix of Brownies, prepared according to the box
2 tablespoons Kahlua or Tia Maria
3 tablespoons instant Espresso

All you need to do:

Preheat the oven to the temperature the box advises.

Line your pan with foil and spray the foil with cooking oil spray (bottom only).

Mix the brownie batter according to the directions on the box.

Add the liqueur and the Espresso, mix well.

Pour the batter into the pan and bake according to the package instructions (I added 5 minutes to the baking time).

Allow to cool. Lift brownies out of the pan by lifting the foil.

Cut with a plastic knife using short sawing motions.

Recipe: Italian Rice Salad

This Italian Rice Salad recipe is one I adapted from a recipe my Mother used to make. It’s another quick and easy recipe.. a perfect side dish to accompany grilled meats, sandwiches and also a perfect add-on to a salad bar or buffet.

My Mother’s recipe was very simple… rice, carrots and peas and Italian dressing… I added sliced black olives, chopped tomatoes and grated Parmesan cheese. She served it cold… which I do sometimes also.. but I prefer the salad to be warm… it seems to bring out the flavors.


You can use any Italian dressing you prefer… creamy or oil based… homemade or store bought… I used Kraft Fat Free Zesty Italian Dressing.

Roma tomatoes are best.. but you can use other varieties as well.

You don't have to thaw the carrots and peas, just cook them with the rice.

Any cooked rice will work… I used Minute Rice. If using a different rice, cook the rice according to the package directions.

Try it.. you’ll like it.

Recipe: Italian Rice Salad

All you need:

1 cup Minute Rice (uncooked)
1 cup water
¾ cup frozen carrots and peas
1 small can sliced black olives
1 Roma tomato, cut up
¼ cup Italian dressing (or to taste)
2 tablespoons grated Parmesan cheese

All you have to do:

Combine uncooked rice, water and carrots and peas in a microwaveable dish. Cook on high for 6-8 minutes or until rice is cooked and all the water is absorbed. (Times will vary by microwave ovens).. I cooked mine for 7 minutes.

Allow to cool.

Add remaining ingredients and stir well.

Recipe: Italian Sausage Peppers and Onions Sandwich

This hearty Italian Sausage Sandwich is traditional Italian fest fare. I grew up in New York and many churches and community centers would have street fairs or bazaars… and you could usually find Italian Sausage sandwiches there. They were usually link sausages on buns piled high with grilled onions and peppers… you could smell them for miles.

Even if you didn’t initially intend on having one of these babies… after inhaling the intoxicating aromas long enough.. it beat you into submission… and as you sat chowing down on it… you were glad it did… how on earth could you even think to resist?

While link sausages… sweet or hot … are common.. I sometimes make the sandwiches with sausage patties… as I’ve done today. Same great taste.. just in patty form.

To make it a bit more special… I’ve added sliced Provolone cheese… and garlic mayo … a truly terrific sandwich.


If you decide to make this with link sausage instead of patties… boil them gently in a small pot or skillet with sides… pierce the skin of the sausage in a few places so the grease can escape… boil them until they’re no longer pink inside… then either grill them on the grill outside… or a grill pan.. or flat skillet until slightly charred.

You can substitute mozzarella for the provolone.

I hope you enjoy this delicious sandwich!

Recipe: Italian Sausage Peppers and Onions

All you need:

4 Italian sausage patties (hot or sweet)
1 tablespoon olive oil
1 Green Bell pepper, sliced
1 Red Bell pepper, sliced
1 Yellow Bell pepper, sliced
Sliced onions
4 Slices provolone cheese
4 Buns, cut open
Garlic powder
Garlic mayo

All you have to do:

In a large skillet, over medium high heat, cook the sausage patties until they are no longer pink. Remove to paper towels to drain excess grease.

Add about a tablespoon of olive oil to the skillet.

Add the onions and peppers, reduce heat to medium. Stir to coat all the peppers and onions with oil.

Cook until soft.

Push the onions and peppers aside.

Add the sausage patties back and heat them.

Lay a slice of provolone cheese on each patty. Cook until melted.

Remove to a platter.

Lightly spread butter on the cut side.

Sprinkle with garlic powder.

Place cut side down on the hot pan and cook buns until butter is melted and the bun is slightly browned.

Remove and assemble sandwiches.

Spread the buns with garlic mayo.

Lay a sausage patty with cheese on 1 half of each bun.

Pile on peppers and onions.

Serve hot.

Recipe: Ham and Pineapple Pizza

I love fruit, especially pineapple so a Ham and Pineapple Pizza is right up my alley. Warren wrinkled his nose at it…. and sniffed… "pineapple has no business on pizza"… big sigh… oh well.. more for me.

This is perfect for family pizza night… make the dough recipe and make a large and a smaller… different pizza.. so everyone can have different kinds. My pizza dough recipe will make a large and a 10 inch pizza… baking time will be the same for both sizes.

I was surprised to find that tomato pizza sauce is on this pizza as well… I thought it would be odd… but nevertheless… I tried it…. and I really liked it.

The recipe for Ham and Pineapple Pizza is basic… this is my pizza recipe.. just the toppings have changed.


I buy ham steaks fairly frequently to use in recipes.. and this one was no different… just chop it into small cubes.

For the pineapple… I used Del Monte Fruit Naturals Pineapple Chunks… they come in small 7 oz. individual serving size containers .. you’ll find them in the refrigerated section of the produce department in the grocery store. I like them because they have a really extended expiration date and are always sweet.

I cut the chunks in half to make it easier to eat on a pizza.

I used my homemade pizza dough recipe… you can use yours or buy a pre-made package of pizza dough.

This was just yummy!

Recipe: Ham and Pineapple Pizza

All you need:

Pizza dough (homemade or store bought)
Pizza sauce, homemade or store bought
Ham, cut into small cubes
Mozzarella cheese, shredded
Olive oil cooking oil spray

All you have to do:

Preheat the oven to 400 degrees F.

Prepare your pizza pan and place your dough in the pizza pan. (follow direction on your store bought dough or follow my instructions in my pizza recipe).

Pierce the dough all over with a fork (leaving an inch border around the edge)
Spread pizza sauce lightly all over the dough leaving an inch border.

NOTE: In the past I’ve made a crust by folding over some dough around the edge… you can do that or… you can just leave a border… the border will puff up… if you really like crust .. do it the original way.. if you prefer less crust.. then just leave a border.

Generously sprinkle the pizza sauce with ham cubes, then pineapple cubes, then shredded mozzarella cheese.

Lightly spray the cheese with olive oil cooking oil spray. (This will aid in melting the cheese).

Bake for 20-25 minutes … you want the crust lightly toasted, the cheese melted and the topping hot… the time given is pretty accurate.

Recipe: Banana Bundt Cake

This recipe for Banana Bundt Cake came about because… you guessed it… I had to use over-ripe bananas…. Big sigh… sometimes I think Warren purposely leaves them to get over-ripe in the hopes I will bake something with them… and while I do love the Banana Bread recipe… I do want a change now and then… it was one of those times.

I searched recipes and settled on a Betty Crocker recipe… well sort of… I decided to use rum extract instead of almond.

Serve it with powdered sugar sprinkled on top.

For another serving option... I also served it with some caramel ice cream topping on top with a bit of Rum Whipped Cream… I think the flavors worked well together.


You can substitute vanilla or almond extract for the rum extract if rum is not your thing.

Same goes for the Rum Whipped Cream.. you can substitute Chantilly Cream instead…
The caramel topping was a nice addition with either the rum or the other options… make sure to use a thick caramel topping like Hershey’s in the jar.

The original recipe used 1 cup of mashed ripe bananas…. They listed it as 2 medium bananas… I think about 3 bananas would make 1 cup… I used 1 ¼ of banana (4 bananas) and it seemed perfect.

I listed the extract as ½ - 1 teaspoon… if you like rum use 1 teaspoon.. if you only want a hint of it.. use ½ teaspoon…. likewise with the substitutions.

I use the bananas when they’re almost black.. they’re so soft and sweet when they’re like that… and very easy to mash.


Recipe: Banana Bundt Cake

All you need:

1 pkg. (15.25 oz.) Betty Crocker Super Moist Yellow Cake mix
1 ¼ cups mashed bananas
1/3 cup water
1/3 cup vegetable oil
3 eggs
½ -1 teaspoon rum extract (or vanilla or almond extract)

Suggested Toppings:

Caramel ice cream topping
Whipped cream

All you have to do:

Preheat the oven to 350 degrees F for a shiny metal or glass pan or 325 degrees F for a dark or non-stick pan.

Grease and flour the pan.

In a large mixing bowl, using the paddle attachment, beat the all the ingredients EXCEPT for the caramel topping and whipped cream, at low speed for 30 seconds or until just mixed.

Then beat at medium speed for 2 minutes, scraping the sides occasionally.

Pour batter into the prepared pan.

Bake for 50 minutes or until a toothpick comes out clean.

Recipe: Parmesan Cream

This recipe for Parmesan Cream is quick and easy… great as a last minute sauce for pasta or even scallops… I also use it as a base sauce for many other sauces… there are limitless possibilities.


I use milk not heavy cream… I find heavy cream just to rich.. but if you prefer you can use cream… use about ½ tablespoon less of flour.

I find whole milk produces the best sauce… but… I do like to watch our fat so you definitely can make this with a lower fat milk…. you may have to add a bit more flour to thicken it to your liking if you use the lower fat or non-fat milk.

Use a good quality Parmesan cheese… it really makes a difference in the flavor.

I hope you try this!

Recipe: Parmesan Cream

All you need:

2 tablespoons butter or margarine
2 tablespoons flour
1 ½ cups whole milk
½ cup grated Parmesan cheese
Salt to taste
White pepper to taste

All you have to do:

In a small pot, melt the butter over medium heat.

Add the flour and mix well… allow to cook for about 2 minutes to cook off the flour taste, stirring constantly so the flour doesn’t brown.

Slowly add the milk whisking constantly with a wire whisk.

Whisk the mixture vigorously to ensure it becomes velvety smooth.

Add the Parmesan cheese and mix well.

Add salt and white pepper to taste.

Remove from heat and serve.

Recipe: Chocolate Hazelnut No-Bake Cream Cheese Pie

Do you like Nutella? If the answer is yes… this pie’s for you! If your answer is what’s Nutella…. then wait til you try this!

As many of you loyal readers know… I love to make No-Bake pies…. Especially in the summer…. and I’ve adapted a number of recipes from my original No-Bake Cream Cheese Pie…. and this is another…

For those of you unaware… Nutella is a chocolate and hazelnut spread… so delicious on toast… you can find it at the grocery store by the peanut butter.

This is very quick and easy to make… perfect for that lazy summer day…. a dessert for the evening barbeque supper…


I always use Lite or Non-Fat Cool Whip… I find that they really are good and the other flavors really dominate so why waste calories on fat when you can easily get the needed texture with a lighter version…. but you certainly can use the regular kind of Cool Whip.

Be sure to soften the cream cheese… you want it very soft…. So it easily blends with the sour cream. If you want to soften the cream cheese quickly… see my post How to Soften Cream Cheese Quickly.

Decorate the pie however you want… with chocolate shavings or chocolate cookie crumbs.

I hope you enjoy this easy pie!

Recipe: Chocolate Hazelnut No-Bake Cream Cheese Pie

All you need:

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/3 cup sugar
1 cup sour cream
2 teaspoons vanilla
2/3 cup Nutella
2 cups Cool Whip
1 chocolate cookie crumb pie shell

All you need to do:

Beat the cream cheese and sugar until smooth in a large mixing bowl with the mixer fitted with the paddle attachment. Scrape the sides periodically.

Add the sour cream and vanilla and beat at low speed until well incorporated and mixture is smooth.

Add the Nutella and beat on low speed until completely incorporated.

Fold in the Cool Whip until completely mixed in.

Pour the mixture into the pie shell.

Decorate with chocolate shavings or chocolate cookie crumbs.

Cover and refrigerate 2 hours or overnight. (It cuts the best after in the fridge overnight)

You May Like to Try These Recipes

No Bake Cream Cheese Pie

White Chocolate Amaretto No Bake Cream Cheese Pie

Recipe: Oven Roasted Peaches with Cinnamon Sugar Butter

This recipe for Oven Roasted Peaches with Cinnamon Sugar Butter is such a quick and easy recipe… put a dollop of Rum Whipped cream on top.. and you’ll have your guests ohh’ing and ahh’ing …. This is just delicious.

Farmer’s Markets are loaded with peaches… and they’re simply too wonderful not to buy some… try to do different things with them.. and definitely try this recipe… you won’t be sorry you did!

Read All about Peaches …. get pointers to picking good ones… and tips on storing them… it’s a quick read… and might just help you score some really good peaches at the market.


The baking time is approximate… the time will depend on how ripe your peaches are… you want them to bake until they soften but are still solid.

See my previous post for a quick and easy recipe for Cinnamon Sugar Butter.

I also posted a great recipe for Rum Whipped Cream that’s quick and easy, as well.

Allow the peaches to cool before putting the whipped cream on top… as you can see from the picture we were a bit impatient and the whipped cream started to melt… but no worries… the sweetened cream with rum was delicious!

I made the peaches in a baking dish that held all of the peaches… I took them out of the dish and served them individually.

I left quantities of peaches off… I figure a half a peach per person. I put about a tablespoon of Cinnamon Sugar Butter on each half a peach. Make sure to put some in the hole the pit left.

You also can serve this warm with vanilla ice cream.

Try this delicious way of serving fresh peaches!

Recipe: Oven Roasted Peaches

All you need:

Fresh Peaches
Cinnamon Sugar Butter
Rum Whipped Cream

All you need to do:

Preheat the oven to 400 degrees F.

Slice the peaches in half and remove the pit and any hard pieces where the pit was.

Place the peaches in an oven safe baking dish.

Place about 1 tablespoon of the Cinnamon Sugar Butter on top of the peaches.

Bake for 30-35 minutes at 400 degrees.

Remove from the oven and allow to cool.

To serve, place each half in an individual serving dish and put a dollop of Rum Whipped Cream on top.

Recipe: Rum Whipped Cream

This recipe for Rum Whipped Cream is very easy and adds so much to so many desserts. Use this to top grilled or baked fruit… puddings, mousses, cakes, pies and so much more.

The recipe is just a tweaked version of my Chantilly Cream recipe… I added a little more sugar in this recipe because, in my opinion, dark rum can use a bit more sweetness.


For those of you that want the taste and not the alcohol… you can use rum extract… use 1 ½ teaspoons rum extract instead of the tablespoon of dark rum.

The question seems to always come up.. can you substitute light rum instead of dark rum?…

The short answer… in my opinion for this recipe… is yes… BUT… understand the difference and how it will affect the recipe…. light rum has a lighter flavor… a lot lighter… and is sweeter… so… with that said.. I would use 1 tablespoon of light rum and 2 tablespoons sugar and ½ teaspoon vanilla…. taste it… and then add sugar and rum to your tastes… keep in mind the rum flavor will get stronger as it sits…

I hope you like this!

Recipe: Rum Whipped Cream

All you need:

1 cup heavy cream
3 tablespoons sugar
½ teaspoon vanilla
1 tablespoon dark rum

All you need to do:

Combine all ingredients and whip until soft to stiff peaks.

Recipe: Cinnamon Sugar Butter

This recipe for Cinnamon Sugar Butter is a quick and easy addition to toast, muffins and fruit… but more on that in a minute.

Many months ago I discussed flavored butters and how they can enhance foods. They’re easy to make and well worth your time. They can be either savory or sweet.

Okay… about the fruit… I like to oven roast fruit… one example is peaches… a wonderful way to do it is to put some cinnamon butter on them … as the oven bakes the fruit and melts the butter… the two flavors mingle… the smell is heavenly … as is the taste.


I always use unsalted butter… and add salt if I want it… just a pinch will do you fine.

I keep cinnamon sugar in a small jar… click here for the recipe… another quick and easy mixture. It’s tremendously cheaper to make your own instead of the pre-mixed stuff you find in the spice section of the grocery store.

So here we go….

Recipe: Cinnamon Sugar Butter

All you need:

1 stick of unsalted butter, softened
2 tablespoons cinnamon sugar
Pinch of salt (optional)

All you have to do:

Mix the butter and cinnamon sugar in a small bowl. Mix well.

Scoop into a small ramekin and refrigerate until serving.

Recipe: Chicken Club Salad

This Chicken Club Salad is a great weeknight meal… perfect for a hot summer’s night. A salad version of the “Club Sandwich”… lets you enjoy all the flavors and minus the bread and calories … just watch how much dressing you use.

Let your oven do the cooking for you while you prepare the rest of the salad… truly an under 30 minute meal.

We enjoyed this salad the other night with a small bowl of soup..


Make your bacon in the oven.. it’s quick and easy… line the baking pan with foil.. and clean up is a snap. Click the link if you need the “how to”.

My Chicken Fingers are oven fried… the prep is a 1-2-3 quick and easy recipe… they bake in 15 minutes… click here for a great recipe.

We enjoyed this salad with homemade Buttermilk Ranch Dressing.

I left quantities off… I figure 3 good sized chicken fingers and 2 strips of bacon per person.. the rest is really up to you as far as quantities go.

Hope you enjoy this quick and easy salad!

Recipe: Chicken Club Salad

All you need:

Chicken Fingers
Bacon, cooked and chopped
Salad greens
Tomatoes, cut up
Cucumbers, peeled and sliced
Radishes, sliced
Finely shredded cheese (Monterey Jack or cheddar)
Dressing (suggestion: Buttermilk Ranch)

All you need to do:

Layer ingredients on a large plate.

Recipe: Oven Fried Chicken Fingers

This quick and easy recipe for Oven Fried Chicken Fingers is a basic crumb coating that you bake instead of frying…. simply that.

I like oven frying… especially chicken…. because I like to pick and choose what I “splurge” on…. I like sour cream … and I like to cook with whole milk… and I use butter sometimes… and sometimes I fry… but … I do change my cooking method to save on fat if I think it produces a really good result… and “oven frying” chicken or pork is one of them.

Warren likes Shake n Bake… and I admit.. I do too… some of the “flavors” have quite a bit of salt in them.. and those we tend to avoid… but their basic formula is a good one. I use this recipe if I’m out of it or if I want to change the flavors up a little… which you can easily do by adding different spices.

I do a couple of things that help make it more “fry’ like and less dry…


I always line my baking pan with non-stick foil…. this ensures the breading won’t stick and peel off.

I always spray the foil with olive oil cooking spray… AND… after laying the crumbed chicken pieces on the foil.. I give them a quick spray with the olive oil cooking spray. This gives just the bread crumbs a little amount of oil to moisten it… otherwise I find that since there is little fat in boneless skinless chicken, the breading would be dry.

I wrote the recipe to say either cornflake crumbs… (which I purchase… I don’t crush my own.. I find the crumbs to be coarser than anything I have ever been able to do… and makes for a crispier coating)… or you can use plain bread crumbs… I find those are good but not as crispy as cornflake crumbs.

You can add other spices to suit your tastes or needs… some examples are chili powder, dried parsley or sage, or Italian seasoning. I would recommend you use plain bread crumbs with those spices.

This recipe will coat about 6-8 good sized chicken fingers.

This is a quick and easy way to make chicken fingers, so much better than what you can find in the freezer section already prepared. I hope you try it!

Recipe: Oven Fried Chicken Fingers

All you need:

6-8 good sized chicken fingers
1 cup cornflake crumbs or plain bread crumbs
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon flour
A sprinkling of paprika
A sprinkling of salt and pepper
Olive oil cooking spray

All you need to do:

Preheat the oven to 400 degrees F.

Line a baking sheet with non-stick foil. Spray the foil with olive oil cooking spray and set aside.

In a medium bowl, combine the crumbs, flour, onion powder, garlic powder, paprika, salt and pepper.

Mix with a wire whisk until completely mixed.

Moisten the chicken under running cold tap water, one at a time.

Roll the wet chicken piece in the crumb mixture and place it on the prepared baking sheet.

When all the chicken has been crumbed and placed on the baking sheet, lightly spray the chicke with olive oil cooking spray.

Bake for 15 minutes or until done.

Recipe: Buttermilk Ranch Dressing

Buttermilk Ranch Dressing is a family favorite… the recipe is quick and easy … and by making it you’ll know exactly what’s in it…. no unpronounceable ingredients here.

I used the real deal here… whole milk buttermilk, sour cream and Hellman’s Mayo… I don’t like to drown my salad in dressing so I figure I’ll use the regular ingredients…


If you want to lower the fat… you can use lower fat alternatives for any one or all of the main ingredients.

I use fresh herbs… since I use them so much…. I always have parsley and chives in the refrigerator or freezer… I don’t use dill as much and use that dried…. Personally I think dried parsley and dried chives are tasteless and don’t use them… but if you prefer .. you can substitute dried for fresh…

To convert the fresh herb quantity to the dried quantity … see my post about Substituting Dried herbs for Fresh.

Adjust the seasoning to your tastes… but let it refrigerate about 30 minutes to an hour before you add additional seasoning… give the flavors a chance to set.

This dressing is also delicious on baked potatoes.

I hope you try this!

Recipe: Buttermilk Ranch Dressing

All you need:

1 cup whole milk buttermilk
2/3 cup Hellman’s Real Mayonnaise
2/3 cup sour cream
1 ¼ teaspoons garlic powder
1 teaspoon onion powder
3 teaspoons chopped fresh chives
3 teaspoons chopped fresh parsley
¼ teaspoon dried dill (optional)
Salt to taste
Pepper to taste

All you have to do:

Combine the buttermilk, sour cream and mayo in a medium bowl. Whisk until smooth.
Add remaining ingredients.

Refrigerate 30 minutes before serving.

Recipe: Crock Pot BBQ Ribs

This recipe for Crock Pot BBQ Ribs is such delicious timesaver… let the crock pot do the work for you… how great is a weeknight meal that all you have to do is make the sides? I don’t know about you.. but I love that kind of recipe. Sometimes you just don’t have time to BBQ on the grill or maybe the weather isn’t cooperating… this recipe is the answer!

The slow cooking makes the meat so tender it literally falls off the bone.

There is barely anything to this recipe… you can hardly call it a recipe!


A lot of recipes skip the oven baking part… I highly recommend you do it… it’s quick enough and really does render the fat a bit so you don’t have a greasy meal.

I sprinkle my ribs with salt and pepper and garlic powder… you can leave the garlic powder off if you prefer… but I think it adds a little extra flavor.

I remove the membrane and cut the ribs into single or 2-3 rib sections, depending on how many people I’m feeding.. If it’s just two of us.. I cut them into singles.

You can use any BBQ sauce you like… I have a great BBQ Sauce posted… or use a commercial brand you like.

I left off quantities because they really don’t matter… just use enough BBQ sauce to have some in the bottom of the pot and have a good amount on top of the ribs to coat them.

If you use a commercial BBQ sauce, you will need a little less than a bottle for 4-6 ribs.

I served this with Loaded mashed Potatoes, Coleslaw and Corn Bread.

I hope you enjoy this great meal!

Recipe: Crock Pot BBQ Ribs

All you need:

Pork ribs
BBQ Sauce (homemade or commercial)
Garlic powder

All you have to do:

Preheat the oven to 400 degrees F.

Lay the ribs on a foil lined baking pan.

Season lightly with salt, pepper and garlic powder.

Bake for 30 minutes, turning once.

Put about a cup of BBQ sauce in the bottom of a crock pot.

Remove the ribs from the oven and place in the crock pot.

Pour more BBQ sauce over the ribs.

Set the crock pot on low and cook for 8 hours.

Serve hot with additional BBQ Sauce.

Now how easy is that??

Here are some other great recipes you may want to try:

Loaded Mashed Potatoes


Corn Bread

Recipe: Oatmeal Raisin Muffins

This recipe for Oatmeal Raisin Muffins is posted with Warren in mind… the man is positively addicted to Oatmeal Raisin Cookies… and while they do have flour in them.. they do not make a breakfast… although … to be totally honest.. the ingredients are not all that different… but that thought will be between us.. no need to mention it to him.

Sitting at my desk recently … I was putting together a schedule of what I wanted to post for the next month or so… yes… I do plan.. I have to plan so it fits into our food budget and meals … I also consider what favorite treats to make… I try to spread them out .. otherwise we’d be spreading out in all directions.. if you catch my drift.. I noticed my note to self… make Oatmeal Raisin Muffins… so they made the list… and here it is..


Use Old Fashioned or Rolled Oats… you can substitute Quick Cooking Oats but it isn’t recommended… you’ll get a better texture with the Old Fashioned Oats.

Make sure you use the buttermilk… it really makes these muffins moist.

Don’t skip the soaking of the oats in the buttermilk.

You can use all purpose flour instead of whole wheat flour if you don’t have it.

I use an ice cream scoop to fill the muffin cups… it will fill them perfectly.

These are really easy and very good… a great breakfast muffin.


Recipe: Oatmeal Raisin Muffins

All you need:

1 ¼ cups Rolled or Old Fashioned Oats
1 ¼ cups whole milk buttermilk
1 ¼ teaspoons baking powder
¾ teaspoon baking soda
¾ cup all purpose flour
¼ cup whole wheat flour
½ teaspoon cinnamon
1/8 teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla
2 eggs, beaten
½ cup brown sugar
6 tablespoons unsalted butter, melted
¾ cup raisins

All you have to do:

Preheat the oven to 400 degrees F.

Put paper liners in a standard size muffin tin. Set aside.

In a medium bowl combine the oats and the buttermilk. Allow to stand for 1 hour.

In a medium bowl combine the all purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg and salt. Use a wire whisk to mix.

In a large bowl, beat the eggs. Add the butter, brown sugar and vanilla. Mix well.

Add the buttermilk/oat mixture. Mix well.

Add the flour mixture, stir well. Batter will be thick.

Add the raisins and stir.

Fill muffin cups 2/3 full.

Bake for 15 minutes.

Cool in pan for 5 minutes. Remove muffins to a rack and cool.

All About Baking with Oats

Many recipes call for Rolled Oats.. others just say Oats… and still others say Quick Oats…

So just what are the differences?… it’s a common question and many home cooks and bakers are too shy to ask… so … that’s what Cooking Tip of the Day is here for… providing all those pesky little answers to those questions you may have on your mind…

Most Americans are familiar with Quaker Oats… the brand most often used by cooks and bakers… I know my Mother and Grandmothers used them.... and for good reason.. they’ve been around a long time.. Quaker Oats was trademarked back 1877… and has been a good quality and value ever since.

A Little Trivia..

Quaker Oats introduced the “Oat Cake” in 1908… the forerunner of today’s oatmeal cookie (Bless them)…

The familiar round cardboard box was introduced in 1915.

Quaker Quick Oats was introduced in 1922 as one of the first convenience foods.

So… you could say the folks at Quaker have had a bit of experience with oats.

Types of Oats

Rolled Oats are also called Old Fashioned Oats… they are oat groats (whole oats) that have been rolled into flat flakes by heavy rollers, the hard outer husk is almost always removed…..then they’re steamed and toasted.

Steel Cut Oats are oat groats that have been chopped into smaller pieces. Since the hard husk is still on them and contains an enzyme that causes the oats to become rancid… the oat groats are steamed.

Quick Cooking Oats are rolled oats that have been processed more than Old Fashioned Oats… therefore they cook quicker. They’re also mushier and produce less chewy oatmeal cookies.

Instant Oats are just what they sound like… even more processed than Quick Cooking Oats… and shouldn’t be used for baking.

What Type of Oats to Use for Baking?

You can use either the Old Fashioned Oats (Rolled Oats) or the Quick Cooking Oats… however… I highly recommend that you use Old Fashioned Oats, since they are thicker and less processed, they will produce a chewier cookie.

I hope this helps answer your questions!

How to Oven Roast Corn on the Cob

Fresh corn on the cob…. another Farmer’s Market staple late in the season…. So many things you can do with it… roasting is a really simple way to cook it … no muss… no fuss… no mess.. what could be better?

Roasting corn in the oven is not only an easy way to cook corn… but so flavorful. This method of cooking corn locks in that wonderful corn flavor. And why go through the hassle of cooking corn in water… after all… then you have a pot to clean …

These simple instructions is all it takes… and 30 minutes…. between you and that fabulous corn on your plate!

How to Oven Roast Corn on the Cob

All you need to do:

Preheat the oven to 350 degrees F.

Lay the corn … husks and all on the rack in the middle of the oven.

Roast for 30-40 minutes… (use the longer time if you prefer softer corn).

Remove from the oven and allow to cool a bit… then peel back the husks and remove the silk.

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