What To Do With Those Thanksgiving Leftovers

Thanksgiving is a week away which means you might still be searching for good recipes for stuffing, cranberry relish, or some other traditional or, non-traditional dish. But we’re thinking ahead to what to do with the leftovers everyone will inevitably have in  the days that follow this great holiday feast!

How to Store Leftovers: One of the most important things is to store leftovers quickly so that they’re safe to serve again. A good rule of thumb is to keep hot foods hot and cold foods cold while serving, but if you can’t do that, start putting your perishable leftovers in the refrigerator within 2 hours of serving.

Turkey should never be stored with stuffing in it. The turkey should be removed from the bone and placed in shallow containers or plastic bags. Storing should be done in smaller batches, as larger ones take much longer to cool and keep the heat trapped in…not a good thing. Best not to stack containers in the refrigerator until they’ve completely cooled down. Storing foods in their serving dishes takes up a lot of space, so placing these leftovers in smaller containers is also a good idea…and safer.

How Long Can You Store Leftovers? In the refrigerator, leftovers re usually good for four days and should be reheated to 165 degrees F. before serving. Soups and sauces should be brought to a full boil when reheating. Of course frozen leftovers can be kept much longer, but start to lose their flavor after a couple months. Just remember to let the food cool down in the refrigerator before storing in the freezer. You should always mark the contents of the containers as well and date them for future reference.

So What About Eating Those Leftovers? Well, there’s no end to all the great recipes available for turning those leftovers into mouth-watering meals and we’re adding a few links here to get you there! In the meantime, here’s a few quick and easy ideas to get you started:

  1. Add leftover stuffing to clean mushroom caps, sprinkle with grated parmesan or your favorite herb and saute until caps are tender and golden.
  2. Make Grilled Turkey Reubens by adding several slices turkey and 1/2 c drained sauerkraut (both warmed in microwave) to 2 slices rye bread, 2 slices of swiss cheese and 2 T of Thousand Island Dressing. Brush bread with butter and grill in skillet over medium-low heat, a few minutes on each side. Enjoy!
  3. Eggs in Purgatory will help you use up those leftover mashed potatoes. Just shape them into patties, coat with a little flour, saute in skillet w/olive oil (about 2 minutes
    per side), then place on top of 1/4 c warmed marinara sauce on a small plate. Top with a cooked sunny-side-up egg and sprinkle with salt, pepper and a little grated Parmesan…delicious!




Happy Sammie Day

Today we celebrate the humble beginnings of one of our culinary staples – the sandwich.  Where would we be without delicious sammies like the BLT, the Dagwood, the Hoagie, the Reuben or the infamous breakfast sandwich? Ok, maybe a little thinner, but definitely not as satisfied.  The Fourth Earl of Sandwich, John Montagu (1719-1792) was the man given credit for inventing the sandwich, even though the first sandwich probably originated a thousand years earlier. Montagu was First Lord of the Admiralty and an influential sponsor to Captain James Cook’s vast exploration efforts.  In fact, Captain Cook named a series of small South Pacific islands after the Earl, calling them The Sandwich Islands. These islands are now known as Hawaii.

According to legend, John Montagu, was a gambling addict and introduced the concept of two slices of bread with a piece of salted meat in between them so that he could play through his card games.  Supposedly Montagu did this frequently enough that the other men gambling with him began to order “the same as Sandwich!”

Soon after, the British began baking a fine white loaf in a tin which created uniformity and slices that could be evenly cut. The sandwich was introduced to America in 1840 by Englishwoman, Elizabeth Leslie who included a recipe for the still beloved ham sandwich in her cookbook, Directions for Cookery. By the 1900’s, pre-sliced bread became available and the sandwich increased in popularity.  It became an easy, portable meal for workers and school children alike.

 Especially fun is how some of our more popular sandwiches received their names. For instance, the dagwood took its name from the cartoon character in the comic strip Blondie.  The taco is based on the Spanish word referring to a long narrow shape. The club sandwich was so named, because it was elegant and decadent enough to be served to the financially privileged at resorts and country clubs.  Finally, America’s most popular sandwich, the hamburger, was believed to have been introduced at the world’s fair in St. Louis in 1904. Derived from the entrée Hamburger Steak, it was named after the German city of Hamburg.

With over 65 types of sandwiches to choose from, it is estimated that America consumes more than 300 million sandwiches a day – that’s a lot of folks saying “same as Sandwich!”  To celebrate this great invention, try making a Super-Stuffed Monte-Cristo Sandwich, how about a California Grilled Veggie Sandwich, or if you’re a Pioneer Woman fan try the The Marlboro Man Sandwich. Or, if you’re feeling especially adventurous, create your own signature sandwich and take some time to enjoy it!






Labor Day Recipes

Held on the first Monday of September, Labor Day in the United States of America originated as a way to celebrate the strengths and contributions of labor unions to the United States economy. This day of rest unofficially signals the end of summer, the beginning of the NFL and college football seasons, and serves as a marker for the fashion-forward to stop wearing the color white.

So how do most Americans celebrate this day? Parades, relaxation and cookouts are all favorites! If you have picnic plans for Labor Day, we’re here to tempt your taste buds with a few festive favorites. Are you hungry yet? If not, you will be by the end of our delicious list! Try ‘em out and then tell us what you thought in our comments section!


All-American Potato Salad

  • 2 pounds Yukon potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
  • 2 tablespoons red wine vinegar
  • 1 small minced red onion
  • 3 tablespoons sweet pickle relish
  • 1/2 cup mayonnaise + more if needed
  • 3/4 teaspoon Dijon mustard
  • 3/4 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons minced fresh parsley leaves
  • 1/4 teaspoon ground black pepper
  • 3 large hard-cooked eggs, peeled and cut into 1/4-inch cubes

Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender.

Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just barely warm or almost fully cooled, about 20 minutes.

Meanwhile, in small bowl, stir together onion, pickle relish, mayonnaise, mustard powder, celery salt, garlic and onion powders, parsley, and pepper. Using rubber spatula, gently fold dressing and eggs into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.

 (Potato salad can be covered and refrigerated for up to 1 day. (Recipe from


BBQ Ribs

  •  3 slabs sm. to med. size pork ribs
  • 1/2 c. lemon juice
  • 1/3 c. Louisiana Hot Sauce
  • 1 c. Worcestershire sauce
  • 1 c. A-1 steak sauce
  • 1 c. Kraft Barbeque Sauce
  • 1/3 c. liquid Hickory Smoke
  • 1 1/2 tsp. garlic salt
  • 3 tsp. onion salt
  • 2 tsp. black peppers

Use 7 lbs. charcoal briquettes and 1 lb. of wet hickory chips. Wash – rinse ribs. Place in large pan. Sprinkle garlic, onion salt, pepper evenly. Cover with lemon juice and hot sauce. Let set in cool place several hours or overnight in refrigerator.

Heat grill, preferably with charcoal briquettes – hickory wood. Wait for coals to turn white. Place meat on grill, turn often. If flare-up of flame douse with clear water. The meat should cook slowly with a cover to absorb ample flavor.

Mix all sauces in bowl. When ribs begin to get tender, brush ribs on both sides. When meat begins to pull away from bone, remove from heat. Preserve remaining sauce.

(Recipe from


Fruit Cobbler

  •  1/4 cup butter
  • 1 1/4 cups all-purpose flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 4 cups fresh peaches, pitted and sliced

Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.

Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter.

DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.

Bake at 350 degrees F (175 degrees C) for 55 minutes.

(Recipe from

REFERENCES ( is not associated with any of these websites): Wikipedia & Time and date



Create a Sweet Birthday!

Birthday cake is so five minutes ago. Today, fads and crazes in the baking industry are affecting celebrations everywhere, as people are looking for alternatives to standard birthday cakes with butter cream frosted flowers.

The Year of the Cupcake –

Cupcakes are everywhere! There are books, blogs, tv shows and food trucks all catering to the sweet treats that are cupcakes. Maybe it’s the fact that cupcakes are miniature versions of the real deal, and it allows people to feel like a special, individual cake has been baked just for them. Regardless, one of the best things about cupcakes is anyone can make them. Go as elaborate or simple as you please. Make the cake from scratch, or use a boxed mix.

They are perfect for themed birthday parties, and you can make a beautiful cupcake, no matter if you’re a novice or an expert. Try having some un-iced cupcakes at a child’s birthday party, and let everyone decorate their own – with plenty of aprons and frosting to go around, this is a great way to bring out the artist in everyone.

Forget lollipops – Cake Pops are the new sensation! 

These bite-sized wonders “popped” on the scene a few years ago, and the craze hasn’t slowed down a bit. The super-simple recipe (It’s a boxed cake, cooled and crumbled with a jar of icing) has everyone trying their hand at the dessert.

Once the morsels have had time to set up, and have a stick inserted – the decorating options are endless. There’s room to play with colors, shapes and flavors, which allow you to tailor make these treats for the birthday girl or boy.  Try individually wrapping the pops as a great take-home favor, or wrap a piece of Styrofoam in birthday wrapping paper and stick the pops in for a cute display at any birthday party. Simple or elaborate, these treats are sure to make a statement.

Enjoy some birthday magic (and cake too) with our newest and most delicious birthday ecard!



Great BBQ and Grilling Recipes for Memorial Day

 Memorial Day— it’s the unofficial start of summer! However, while the day has become synonymous with cookouts and fun, it was originally known as Decoration Day, a time of remembrance for soldiers who died during the Civil War. Over the years, the importance of the holiday propelled its growth, and in 1967 the name was officially changed to Memorial Day. Today, while you’re enjoying the parades and picnics, be sure to take a moment to remember and offer thanks for all of those who died in our country’s service.

Since the dawn of time, cooking over an open fire has been at the heart of get-togethers with family and friends.  If you love that flame-kissed flavor, you’ll want to try these lip-smacking, finger-licking-good grilling recipes for memorial day!

Wings of Death

  • 4 tablespoons butter, melted
  • 3 tablespoons honey
  • 10 tablespoons Tabasco or hot sauce
  • 3 jalapeno peppers, finely minced
  • 2 tablespoons spicy mustard
  • 2 tablespoons tomato paste
  • 1 teaspoon soy sauce

Marinade wings for about 3 – 4 hours in equal parts Tabasco, and Soy sauce and some olive oil.
Cook on grill for about 30 to 45 minutes.
Heat sauce ingredients above until bubbling (should be fairly thick).
Remove wings from heat when they can easily be pulled apart at the joints and coat with sauce.

Barbecue Chicken


  • 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
  • 1 1/2 cups Italian dressing, recipe follows
  • 1/4 cup Neelys Barbecue Seasoning, recipe follows
  • 1 cup Neelys Barbecue Sauce, recipe follows


Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.

If Cooking Inside:

Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.

Place into a preheated 350 degree F oven for 45 minutes.

If Grilling Outside:

Thirty minutes before you’re ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.

Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.

Neely Italian Dressing:

  • 2 tablespoons ground mustard
  • 2 garlic cloves, smashed
  • 1 tablespoon crushed red pepper flakes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon sugar
  • 2 tablespoons Neelys Barbecue Seasoning
  • 1/3 cup red wine vinegar
  • 1 cup canola oil
  • Salt and pepper

Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.

Yield: 1 1/2 cups

Neelys BBQ Seasoning:

  • 1 1/2 cups paprika
  • 3/4 cup sugar
  • 3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce

  • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 5 tablespoons light brown sugar
  • 5 tablespoons sugar
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

Grilled Shrimp


  • 3 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 pounds fresh shrimp, peeled and deveined
  • skewers


  1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  2. Prepare grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.  Serves 6

Grilled Pork Chops




  1. In deep bowl mix all marinade ingredients.
  2. Marinate at least 2 hours.
  3.  Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4″ or thinner, 5-6 minutes maximum per side, thicker than 3/4″ 6-7 minutes maximum per side. DO NOT OVER-GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through. 

Grilled Vegetables


  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves


Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature of Death



Cinco de Mayo Recipes

It’s Cinco de Mayo—time to bring out the margaritas, pass around the salsa, and let the mariachi band play!  May 5th actually commemorates the 1862 victory at the Battle of Puebla, when the Mexican army defeated the French. However, in the United States, the holiday has become a celebration of pride for all of Hispanic descent—but no matter what your background is, everyone can join in the food, dancing, and fun of Cinco de Mayo!  Óle!

Let’s Get the Party Started!

  Señor Gilroy’s Irish Margaritas!


  • 12 oz frozen limeade concentrate
  • 12 oz cheap Tequila
  • 12 oz domestic beer (not light beer)

Blend with ice and enjoy!

 Pitcher Perfect Margaritas


  • 2 cups tequila
  • 1 cup triple sec
  • 3/4 cup fresh lime juice
  • 3/4 cup sweetened lime juice
  • 3 cups ice
  • kosher salt
  • 8 lime wedges


  1. Combine the tequila, triple sec, fresh lime juice, sweetened lime juice, and ice in a large pitcher; stir.
  2. Pour the kosher salt onto a plate. Rub the rim of a glass with a lime wedge. Dip the rim of the glass into the salt; fill glass with margarita mixture; repeat for each serving.

Super Nachos

1 pound lean ground beef
2 teaspoons chili powder
2 teaspoons cumin
Pinch of salt
1 small can refried beans or bean dip
1 10 or 12-ounce bag corn tortilla chips
1 1/4 pounds Monterey Jack or Mozzarella cheese, grated
1 large onion, chopped
2 tomatoes, chopped
1 6-ounce can black olives, chopped

Brown the ground beef in a medium skillet. Drain. Add the chili powder, cumin and salt. Set aside for a moment.

Spread a thin layer of refried beans or bean dip over the bottom of a platter or shallow, heat-proof bowl to anchor the first layer of chips.

Then spread a layer of chips over the beans, top with layers of cheese, ground beef, onion, tomato and olives. Repeat until all the ingredients are used. Or, since this recipe usually makes about 4 layers, you can divide all the toppings into 4 portions for even layering.

Microwave on high until heated through, about 10 minutes, or bake at 375° for 20-30 minutes. Serve warm.

Spicy Guacamole Dip

4 avocados
4 cloves garlic, minced
1/4 sweet red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 red chiles, seeded and finely chopped
4 tablespoons olive oil,divided
Juice of 1 lime
Salt and pepper to taste
Pinch of cayenne, for garnish

Cut the avocados in half lengthwise and remove the seeds. Scoop out the meat into a medium-size bowl and mash with a fork. (Do not process in a food processor or blender.)

Gently stir in the garlic, red onion, jalapeno pepper, red chiles, 3 tablespoons of the olive oil, and lime juice. Add salt and pepper to taste.

Transfer to a serving bowl, if necessary. Drizzle the remainder of the olive oil over the Guacamole and sprinkle with cayenne for presentation. Serve immediately. Makes 3 cups.

Note: Guacamole Dip does not keep well, but adding a tablespoon of lemon juice helps preserve the color.

Fresh Salsa


  • 4 large tomatoes, chopped
  • 1 onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1 tomatillo, diced (optional)
  • salt to taste
  • 1 jalapeno pepper, minced


  1. In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa’s heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.



Eggcellent Recipes for Your Easter Eggs

Don’t know what to do with all those hard-boiled Easter eggs?  Eat them, of course!  (But remember to do so within 5 days.)  Here are some tasty, Easter-Bunny-tested recipes that are sure to tickle your whiskers!

First, you’ll want to begin with:

The Perfect Hard-Cooked Egg

  • Place eggs in single layer in saucepan.
  • Cover with at least one inch of cold water over tops of shells.
  • Cover pot with lid and bring to a boil over medium heat.
  • As soon as the water comes to a full boil, remove from heat and let stand for 2-10 minutes (longest for large eggs).
  • Drain off hot water and immediately cover with cold water and add a few ice cubes.
  • Let stand in cold water until completely cooled.


  1. Never boil eggs.  It makes them rubbery.
  2. Use older eggs.  Fresh ones won’t peel properly.
  3. To keep eggs from cracking while cooking (before placing in water), pierce large   end with a needle, which will also make them easier to peel.

Deviled-Egg Spread


  • dozen large eggs
  • tablespoons  white vinegar
  • 1/2  pound  sliced white sandwich bread
  • cup  mayonnaise
  • tablespoon  yellow mustard
  • Kosher salt and freshly ground pepper
  • Paprika, for dusting


Preheat the oven to 450°. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.

Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in the oven for about 6 minutes, turning once, until barely browned.

Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into the bowl and blend with the chopped egg whites. Season with salt and pepper.

Top the toast points with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.

Baked Egg Casserole


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup evaporated milk
  • 1 cup water
  • 1 teaspoon salt
  • 1 dash white pepper
  • 3 dashes cayenne pepper
  • 6 hard-cooked eggs, sliced
  • 3 slices extra sharp Cheddar cheese, halved
  • 6 slices white bread, toasted and cut into triangles


  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually      whisk in evaporated milk and water. Season with salt, white pepper and cayenne pepper. Cook, stirring frequently, until thickened.
  • Arrange sliced eggs in a medium baking dish. Pour sauce over eggs. Place cheese slices on top.
  • Bake in preheated oven for 15 to 20 minutes. Place toast on plates, and spoon egg mixture over toast points.

Serves 6

Pasta Nicoise



Cook pasta in boiling salted water until just tender. Drain well and rinse with cold water. Shake off excess onion, garlic, rosemary, salt, and pepper. Pour half of dressing over pasta and toss well.chicken, tomatoes, and hard-boiled eggs. Sprinkle remaining dressing over salad. Top with parsley, capers, anchovies, and black olives.

Combine lemon juice, oil,

Cook beans until just tender. Drain, rinse with cold water and drain again. Toss beans with half of remaining dressing.

Arrange pasta in serving bowl. Surround with beans,

Serves 4

Warm Spinach Salad


  • 3 tablespoons extra-virgin olive oil
  • 4 slices thick-cut bacon or 4 slices pancetta, chopped
  • 3 shallots, thinly sliced
  • 2 cloves garlic, chopped
  • 3 tablespoons sherry vinegar
  • 2 pounds triple washed spinach, stems removed
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg, to taste
  • 4 hard-boiled eggs, quartered lengthwise
  • Parmigiano-Reggiano, for topping


Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

Serves 4 – 6



Healthy Cookie Recipes for World Health Day

On April 7th, we celebrate World Health Day.   As everyone knows, a cookie always makes everything better, so here are some cookie recipes that are good for you, too!   These delicious treats are a great way to share a healthy tip on World Health Day this year.  All of them are less than 100 calories, packed with protein, and absolutely scrumptious!  Enjoy!

Healthy Oatmeal Raisin Cookie Recipe

* 1/2 cup brown sugar
* 2 egg whites
* 2/3 cup applesauce (unsweetened)
* 1 teaspoon vanilla
* 1 1/2 cups whole wheat flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt (optional)
* 1 1/2 teaspoons cinnamon
* 1/4 teaspoon nutmeg
* 1 1/2 cups old fashion oatmeal
* 2/3 cup raisins
* 1/2 cup walnuts (optional)

1. Mix brown sugar thru vanilla together.
2. Add flour, soda, salt, cinnamon, nutmeg.
3. Stir in oatmeal, raisins& walnuts.
4. Drop on cookie sheets which have been sprayed or I use parchment paper.
5. Flatten with fork; Bake in 350 oven for about 10 minutes.
6. Adding raisins will reduce the need for more sugar!

Nutritional Information
Serving Size = 1 Cookie
Calories:       82
Total Fat     0.5g
Saturated Fat    0.1g
Cholesterol    0mg
Sodium    61.2mg
Total Carbohydrate    18.1g
Protein    2.1g

Lemon Dimple Cookie Recipe

* 1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
* 1⁄2 cup confectioners’ sugar, plus extra for dusting
* 1⁄4 cup granulated sugar
* 1 large egg
* 1 tsp grated lemon zest
* 1 Tbsp lemon juice
* 1 tsp vanilla extract
* 1 tsp baking powder
* 2 cups all-purpose flour
* 1 scant cup prepared lemon curd

1. Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking powder, then flour, until incorporated. Cover; chill dough 1 hour. Place lemon curd into a small ziptop food-storage bag; seal bag.
2. Heat oven to 350°F. You’ll need baking sheets lined with nonstick foil, liners or parchment. Shape scant tablespoonsful of dough into balls; place 2 in. apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of ziptop bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).
3. Bake 15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet on wire rack. Dust cookie edges with confectioners’ sugar before serving.

Nutritional Information
Serving Size = 1 Cookie
Calories:       93
Total Fat     4g
Saturated Fat    2g
Cholesterol    20mg
Sodium    20mg
Total Carbohydrate    13g
Protein    1g

Healthy Banana Cookies

* 3 ripe bananas
* 2 cups rolled oats
* 1 cup dates, pitted and chopped
* 1/3 cup vegetable oil
* 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.

Nutritional Information
Serving Size = 1 Cookie
Calories:       44
Total Fat     2.4g
Saturated Fat    1g
Cholesterol    0
Sodium    <1mg
Total Carbohydrate    5.3g
Dietary Fiber    0.7g
Protein    0.7g

Whole Wheat Sugar Cookies

whole wheat sugar cookies

* 1 cup(s) all-purpose flour
* 1 cup(s) white whole wheat flour
* 1/2 teaspoon(s) baking powder
* 1/4 teaspoon(s) salt
* 1 cup(s) sugar
* 1/2 cup(s) trans fat-free vegetable oil spread (60% to 70% oil)
* 1 large egg
* 2 teaspoon(s) vanilla extract

1. On sheet of waxed paper, stir together flours, baking powder, and salt.
2. In large bowl, with mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high; beat until light and creamy, about 3 minutes, occasionally scraping side of bowl with rubber spatula. Reduce speed to low; beat in egg and vanilla, then beat in flour mixture just until blended.
3. Divide dough in half; flatten each half into a disk. Wrap each disk with plastic wrap and refrigerate 2 hours or until dough is firm enough to roll.
4. Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With 2-inch cookie cutters, cut out as many cookies as possible; wrap and refrigerate trimmings. With lightly floured spatula, place cookies, 1 inch apart, on ungreased large cookie sheet.
5. Bake cookies 10 to 12 minutes or until lightly browned. With thin metal spatula, transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
6. Use small star-shaped or other decorative cutter to cut out centers of half the cookies. Bake and cool as above in step 5. When cookies are cool, if you like, sprinkle confectioners’ sugar through sieve over cookies with cutout centers. From 1/4 cup seedless red raspberry jam, spread scant 1/2 teaspoon jam on each whole cookie; top with cookie with cutout center. Makes about 3 dozen linzer cookies.

Nutritional Information
Serving size = 1 cookie
Calories    35
Total Fat    1g
Saturated Fat    —
Cholesterol    3mg
Sodium    20mg
Total Carbohydrate    5g
Protein    1g

Chewy Chocolate Cookies

* 3/4 cup(s) all-purpose flour
* 3/4 cup(s) whole-wheat pastry flour
* 3 tablespoon(s) unsweetened cocoa powder
* 1/2 teaspoon(s) baking soda
* 1/2 teaspoon(s) salt
* 6  large egg whites
* 3/4 cup(s) granulated sugar
* 1 1/2 cup(s) packed dark brown sugar
* 1 tablespoon(s) vanilla extract
* 3 ounce(s) unsweetened chocolate, chopped and melted

1. Position rack in the center of the oven; preheat to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.
4. Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.

Nutritional Information
Serving Size = 1 Cookie
Calories    68
Total Fat    1g
Saturated Fat    1g
Cholesterol    0
Sodium    51mg
Total Carbohydrate    14g
Protein    1g

For even healthier options, visit this great source for healthy baking substitutions for cookie recipes to find tips like what to substitute for conventional sugars, oils, butter, peanut butter, eggs, and more!

Have a very happy (and healthy!) World Health Day!



Valentine’s Day Recipes

We’re serving up some Cupid-approved recipes! After all, it wouldn’t be Valentine’s Day without a few special indulgences, would it!?  Enjoy and don’t forget to add the love! 

Chocolate Decadence -Tiramisu

  • 2  3-ounce packages  ladyfingers, split
  • 1/4  cup  brewed espresso or strong coffee
  • 8-ounce carton  mascarpone cheese
  • 1- cup  whipping cream
  • 1/4  cup  powdered sugar
  • 1 teaspoon  vanilla
  • /3 -cup  chocolate liqueur
  • 1 ounce  white chocolate baking squares or white baking bars, grated
  • 1 ounce  bittersweet chocolate, grated
  • Unsweetened cocoa powder
  • Chopped chocolate-covered coffee beans (optional)


1.    Line the bottom of an 8x8x2-inch baking pan with some of the ladyfingers, cutting to fit as necessary. Drizzle half of the espresso over ladyfingers; set aside.

2.    In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer just until stiff peaks form. Beat in the chocolate liqueur until just combined. Spoon half of the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle white chocolate and bittersweet chocolate over the mascarpone mixture. Top with another layer of ladyfingers (reserve any remaining ladyfingers for another use). Layer with remaining espresso and mascarpone cheese mixture.

3.    Cover and chill for 6 to 24 hours. Sift cocoa powder over top of dessert. If desired, garnish with cocoa beans.

4.    Makes 12 squares

Source:  BetterHomes&

Drinks, Please!

Pink Passion — Cosmopolitan


  • 10  ounces (1 1/4 cups) citrus-flavored vodka 
  • 1/2  cup  Rose’s lime juice
  • 2  cups  cranberry juice
  • 4  ice cube trays


1.    Combine vodka, lime juice, and cranberry juice in a pitcher

     with 2 cups water and stir to blend.

2.    Divide between ice cube trays

and freeze at least 4 hours or overnight.

(The drink cubes will freeze only partially).

3.    Just before serving, empty trays into a large bowl and using a fork,

break up cubes to loosen ice crystals (the ice will be slush-like).

4.    Spoon slush into tall stemmed glasses

and serve immediately.


Cupid’s Arrow — Chocolate Martini


  • 2 ounces base spirit (vodka, light rum or brandy)
  • 1/2 ounce chocolate liqueur
  • 1/2 ounce white creme de cacao
  • Chocolate syrup to coat rim of martini glass


Coat rim of martini glass with chocolate syrup.

Mix all the ingredients in a cocktail shaker with ice and strain into a martini glass.

 Sweet on You! — Snack Mix


  • 1 package (12.7 ounces) Valentine’s M&M’s
  • 1 can (9-3/4 ounces) whole cashews
  • 1 package (8 ounces) yogurt-covered raisins
  • 1 package (3.53 ounces) dried cranberries
  • 1 cup miniature pretzels
  • 1 cup chocolate bear-shaped crackers


In a large bowl, combine all ingredients. Store in an airtight container. 


Turn Up the Heat!  — Authentic Restaurant Style Salsa


  • 1 can (28 Ounce) Whole Tomatoes With Juice
  •  2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • ¼ cups chopped onion
  • 1 clove garlic, minced
  • 1 whole jalapeno, quartered and sliced thin
  • ¼ teaspoons sugar
  • ¼ teaspoons salt
  •  ¼ teaspoons ground cumin
  • ½ cups cilantro (more to taste!)
  • ½ whole lime juice


1.    Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.

2.    Pulse until you get the salsa to the consistency you’d like — about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

3.    Refrigerate salsa for at least an hour. Serve with tortilla chips or (even more yummy) cheese nachos.

Source: Drummond

Puppy Love Pretzels


  • 20 small mini pretzels
  • 20 chocolate covered caramel candies
  • 20 pecan halves


1.    Preheat oven to 300 degrees F (150 degrees C).

2.    Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.

3.    Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

 Source:  Tastebook.comTop of Form

 XOXO! — Brownie Hearts


  • 1/2 cup (1 stick) butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 1 teaspoon vanilla      
  • 2 eggs
  • 1/2 cup flour
  • 1-1/2 cup Valentine’s Day M&M’S® milk chocolate candies or M&M’S®
  • peanut chocolate candies
  • Medium size heart-shaped cookie cutters
  • 1- 8 x 8-inch pan
  • Cooking spray


1.  Spray cooking spray into an 8 x 8-inch pan and preheat oven to 350 degrees.

2.  Place butter and unsweetened chocolate into saucepan over low heat and melt. Stir

     to make smooth, set aside to cool, about 5 minutes.

3.  Add sugar and vanilla, stir to incorporate.

4.  Add eggs, one at a time, stirring to combine after each addition.

5.  Add the flour, stirring to mix thoroughly.

6.  Add 1 cup of the M&M chocolate candies and stir to combine.

7.  Place into prepared pan, making sure the mixture is level and smoothed.

8.  Sprinkle 1/2 cup of the candies onto the top.

9.  Place into the oven and bake 20-25 minutes, or until it tests done.

10. Let cool completely and cut with heart-shaped cookie cutter.

 TIP: Use leftover brownie pieces to top your favorite ice cream, or mix them into a milkshake.


(We are not affiliated with any of these sites.)



Super Bowl Recipes

Chances are that you or someone you know will be following the Super Bowl this year, which means that it’s party time! Want to score major points at the festivities on February 6th? Try these easy, crowd-pleasing recipes!



What can be easier than using a slow cooker? Making this dip with one! Try many different kinds- milder hot, etc. Just serve with tortilla chips.

Prep Time: 5 minutes      Cook Time: 2 hours

Total Time: 2 hours, 5 minutes


– 2 (10-ounce) cans tomatoes with green chiles, drained

– 1 & 1/2 pounds Velveeta pasteurized process cheese, cubed

– 1 (8-ounce) package cream cheese, cubed

– 1 tablespoon chili powder

– 2 (4-ounce) cans diced green chiles or jalapeno peppers, drained


Combine all ingredients in a 3-quart slow cooker. Cover and cook on low for 2 hours, stirring twice during cooking time. You can serve this right in the crock pot; it will stay soft and creamy on ‘warm’ for a couple of hours, if it lasts that long.


This simple Super Bowl Salsa will have them calling time out for more!

Prep Time: 5 minutes      Chill Time: 1 hour

Total Time: 1 hour, 10 minutes

– 2 pounds of ripe tomatoes (diced – Roma tomatoes work well)
– 1 & 1/2 to 2 cups “Mexican Blend”
cheese or shredded cheddar cheese
– 1 can black beans, drained (or 2 cans if you like)
– 2 to 3 green onions (chopped)
– 1 cup Italian dressing
– 2 to 3 tablespoons of chopped cilantro (optional)
– Homemade corn tortilla chips or a bag of your favorite store-bought chips

Mix all ingredients together and refrigerate for at least 1 hour to allow the flavors to mix together and then serve with your favorite chips. Garnish with additional cilantro for color and flavor.


Tasty tortilla wheels will keep them cheering through the 4th quarter!

Prep Time: 10-15 minutes    Chill Time: Overnight (8 hours)

Total Time: Overnight, 10-15 minutes


2 cups (8 ounces) shredded cheddar cheese
1 (2-ounce) can sliced ripe olives
1 cup sour cream
1 (4-ounce) can chopped mild green chiles
1 (3-ounce) package cream cheese, softened

1 teaspoon green jalapeno pepper sauce

1 teaspoon salt
1/2 teaspoon garlic powder
10 (7 to 8-inch) flour tortillas


Combine all ingredients except the tortillas in large bowl. Spread 1/4 cup of cheese mixture onto a flour tortilla. Roll up jelly-roll style and wrap tightly in plastic food wrap. Repeat with remaining cheese mixture and tortillas. Refrigerate for a minimum of 8 hours or overnight.

 Slice off the ends of the tortilla roll and then slice into 6 even pieces; repeat procedure with each tortilla roll. Arrange and serve immediately, or cover and refrigerate until ready to serve. Makes about 5 dozen.


Hype up their Half Time with a jalapeño popper surprise.

Prep Time: 20-25 minutes     Chill Time: 30 minutes, followed by

Fry Time: 1-2 minutes

Total Time: Just under 1 hour


– 24 jalapeno peppers

– 1 (8-ounce) package cream cheese, softened

– 2 garlic cloves finely minced

– 1 tablespoon chopped fresh cilantro

– 1/2 teaspoon chili powder

– 1/2 cup shredded cheddar cheese

– 1/2 cup all-purpose flour

– 2 large eggs beaten with 1 tablespoon milk

– 1 cup bread crumbs

– Vegetable oil for frying


Wearing rubber gloves, cut stems off the jalapenos approximately 1/2-inch from the top. Save the tops. Using a small knife, remove the seeds and membrane.

In a small bowl, blend together the cream cheese, garlic, cilantro, chili powder and shredded cheddar. Fill the inside of the peppers with the cream cheese mixture. Over-fill pepper with the cheese and press the top back on each pepper. Wipe off any excess.

 Place the flour in a bowl, the egg/milk mixture in another, and the bread crumbs in a third. First dredge the stuffed peppers in flour, second in the egg, and then roll in the bread crumbs, being sure to cover the entire pepper. Place on a baking sheet and refrigerate for 30 minutes.

 Heat about 2-inches of oil in a deep-fryer or saucepan to 350°F (175°C). When the oil is hot, carefully place 3 or 4 breaded jalapenos at a time in the pan and cook for 1 to 2 minutes, or until golden brown (be careful not to overcook!) Drain on paper towels, and keep warm in a 200°F (95°C) oven. Be aware – the filling is hot! Makes 24 poppers.