Sunday, June 9, 2019

Dark Chocolate Hempies 

These dark chocolate hempie bars are delicious and have become our go to snack and dessert.
Give them a try and you can thank me later.



1 1/2 cup natural peanut butter 
1/3 cup maple syrup
1 teaspoon vanilla
1/3 cup hemp hearts
3 cups rice krispies 
1 cup dark chocolate chips
sea salt

Mix peanut butter, vanilla and maple syrup in a bowl and put in the microwave for about 30 seconds stir well  If the mixture is not smooth enough add an additional 30 seconds in the microwave, stir till smooth. Mix in hemp hearts & rice krispies. In a 9 x 13 pan lined with parchment paper, add the peanut butter and rice krispie mixture, pat into pan. Set aside. 

Melt 1 cup of dark chocolate chips, in microwave, stir till smooth. Pour melted chocolate over peanut butter and rice krispie mixture, spread with a spoon. Sprinkle with sea salt of your choice and pop in the freezer for 30 minutes. After 30 minutes cut into squares and enjoy. Keep stored in the freezer. 


Enjoy!

Saturday, June 8, 2019

Homemade Red Sauce with Homegrown Tomatoes 

Now that summer is right around the corner and we have homegrown tomatoes from the garden it is time to start cooking our favorite Homemade Red Sauce. Goes well with any pasta and a side salad for the perfect meal. 





6 large tomatoes,  
chopped and sprinkled with a little bit of sugar, set aside
4 Tablespoon olive oil
1 small onion, chopped
3 cloves garlic, peeled and crushed
1/2 - 1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/4 teaspoon black pepper
8-10 basil leaves 

In a sauce pan sauté onion in olive oil. until translucent. Add pepper flakes, salt and black pepper, stir well. Add garlic, tomatoes and basil, stir until ingredients are mixed well. Pour ingredients into a blender, blend 45 seconds to 1 minute. Pour sauce into sauce pan and simmer for 30 minutes.
Serve with your favorite pasta and side salad, garnish with fresh basil.


Enjoy! 





Pie 

We have no fancy name for this delicious dessert, it is simply named Pie. You can add any fruit that you might have on hand. Today it's fresh peach and blueberry. As I always say, this recipe is a family favorite. 





1 (unbaked) pie crust, spray pie pan with non-stick spray before adding pie crust

2 heaping cups of any kind of fruit, 
 strawberries, blackberries, peaches, blueberries fresh or frozen.
The Pie pictured is fresh peaches and blueberries, enough to cover bottom layer of pie crust.


In a bowl add:

1 1/4 cup vanilla sugar
2 eggs
1/2 cup flour
1/2 cup sour cream 
2 teaspoons vanilla
pinch of salt

Mix well, pour over fruit.


For topping:

1/2 cup flour
1/2 cup sugar
1stick of butter

Cut butter into dry ingredients. Sprinkle over the top of pie. 


Preheat over to *350. 
Bake for 1hr and 15 minutes or until golden brown and set in the center.
 I place foil under the pie while baking to avoid dripping over in your oven while baking.

Cool for 1hr and serve. 


* 1 1/4 cup regular sugar can be used in place of vanilla sugar, 




Enjoy!



Banana Pudding 

This Banana Pudding recipe is a family favorite and has become the most request dessert recipe for some time now. It's perfect every single time. 




1 14 oz can sweet condensed milk
1 1/2 cups cold water
1 3.4 oz box vanilla instant pudding
1 1/2 teaspoon vanilla 
3 cups heavy cream
4 cups sliced ripe bananas 
12oz box Nilla Wafers

In stand up mixer mix with whisk attachment mix condensed milk, water, pudding mix and vanilla. Mix for 2+ minutes. Cover and refrigerate for 4-6 hrs or overnight.  It is very important for this mixture to chill well. It will be watery if you don't let it set up long enough.

In stand up mixer with whisk attachment add heavy cream and whip until stiff peaks form.Gently fold the whipped cream into the pudding mixture until no steaks of pudding remain. 
In a large bowl arrange Nilla Wafers, bananas and pudding mixture. repeat twice or more, garnishing with Nilla Wafers or Wafer crumbs. Cover tightly and allow to chill in fridge for 6-8 hrs. 
 *You can also use a handheld blender. Just keep in mind you will need to add time to each step. 


Enjoy!

Saturday, December 1, 2018


Bacon, Potato and Asparagus Quiche 


This is our favorite quiche recipe. Perfect for breakfast, lunch or dinner. Take your pick and thank me later. 



  • 1 packaged refrigerated pie crust 
  • 2 potatoes chopped & fried in oil with lots of onion, cook, drain, set aside
  • 5-6 slices cooked bacon, crumbled
  • 9 -10 asparagus, some chopped & some saved to place on top of quiche before baking 
  • 1 cup shredded cheese, your choice (I used sharp cheddar)
  • 4 large eggs
  • 1 cup milk
  • salt & pepper, to taste 


  • Preheat oven to 375*
  • Spray pie pan with cooking spray, place pie crust in pie pan, set a side.
  • In a large bowl add all ingredients, except 6 asparagus for the top of quiche before baking.
  • Pour over pie crust. Place remaining asparagus on top. 
  • Bake 40 - 50 minutes or until golden brown or no longer jiggly.
  • Let cool for 15 minutes, then serve.


Enjoy! 


Sunday, November 4, 2018



Baked Pumpkin Donuts with 
Maple Cinnamon Glaze


We love Baked Pumpkin Donuts with Maple Cinnamon Glaze. Perfect for fall gatherings or a breakfast gathering or just because. 





2 cups all-purpose flour
1½ teaspoons baking powder 
½ teaspoon salt 
¼ teaspoon baking soda 
½ teaspoon nutmeg 
1½ teaspoons cinnamon 
¼ teaspoon ginger
½ cup brown sugar
1 cup pumpkin puree
2 eggs
2 tablespoons milk
¼ cup butter, at room temperature
1 teaspoon vanilla extract

Maple Cinnamon Glaze

1½ cups powdered sugar
½ teaspoon maple extract
½ teaspoon cinnamon
2 tablespoons milk

Preheat the oven to 350F. Prepare a doughnut pan by spraying with non-stick cooking spray.
In a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. Set aside.

In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Stir in the reserved dry ingredients.
Place the mix in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10 minutes. Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool completely on a wire rack.

Meanwhile, make the glaze: In a small bowl, whisk together the powdered sugar, maple extract, cinnamon and milk.
When the doughnuts are cool, dip them in the glaze. Return to the wire rack to allow the glaze to set.


Enjoy!