Peaches and Cream Instant Oatmeal Cookies


Adapted from

Preheat oven to 350 degrees. Line cookie sheets with parchment paper

2 cups butter, softened

2 cups light brown sugar

1-1/3 cups sugar

4 eggs, room temperature

2 tsp vanilla

1 tsp salt

4-1/2 cups flour

2 tsp baking soda

1 (6ounce) box instant vanilla pudding mix

16  (1.23ounce)packets of peaches and cream instant oatmeal

2-2/3 cups white chocolate chips

in bowl of mixer place butter, brown sugar, sugar, eggs and vanilla. Beat until combined well. Add salt, flour, baking soda, pudding mix and oatmeal packets, Beat until mixed well. Stir in white chocolate chips.

Place dough in the fridge for 1 hour to chill.

With a 1 Tbsp cookie scoop drop cookie dough on to parchment paper lined cookie sheets and bake at 350 degrees for 9 to 11 minutes.

Should make 9 dozen cookies

Crispy Veggie Cheesy Chicken


Adapted from

Preheat oven to 400 degrees. Spray one 9×13 baking dish with nonstick spray

3 skinless, boneless chicken breasts, each breast cut into 3 pieces

2 sleeves of veggie ritz crackers, crushed

1/2 cup milk

1-1/2 cups shredded Monterey Jack cheese

1-1/2 cups shredded sharp cheddar cheese


1 (10-oz) can cream of chicken soup

2 Tbsp sour cream

2 Tbsp butter

In 3 shallow dishes place in one milk, In the second cheeses mixed together and  the third veggie ritz crumbs. Dip each piece of chicken first in the milk, then dip in the cheese sort of pressing it on the chicken piece and lastly in the crumbs set in prepared baking dish. Continue process until all 9 pieces of chicken are coated. Cover baking dish with foil and bake at 400 degrees for 35 minutes. Remove foil and continue to bake another 10 minutes or until chicken is cooked through and edges are brown and crispy.

For the sauce place chicken soup, sour cream and butter in a small sauce pan and heat until warm.

When chicken is done baking drizzle each chicken piece with your creamy chicken sauce and ENJOY!

Apple Pie Cheesecake


Preheat oven to 325 degrees. Line one spring form pan with parchment paper and little spray with nonstick spray. Cover one cookie sheet with tin foil.



2 cups Cinnamon graham crackers, crushed

2 Tbsp sugar

1/2 cup butter, melted

In a small bowl combined graham cracker crumbs, sugar and melted butter. Press into bottom and 1/4 inch up sides of prepared spring form pan, set in the FREEZER will you prepare your filling.


32 ounces cream cheese, softened to room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cardamom

1/4 tsp allspice

1 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

In bowl of mixer place cream cheese and beat on medium speed(4) until fluffy. Add sugar, cornstarch, cinnamon, nutmeg, cardamom, allspice and vanilla beat on medium speed(4) until combined and smooth. Turn mixer down to lowest speed(stir) and add eggs one at time stirring just until egg is combined before adding next egg.

By hand gently with a rubber spatula add sour cream just until combined you don’t want to over stir and add too much air to your filling.

Remove crust from freezer, pour filling into your crust and set spring form pan on prepared cookie sheet. Bake at 325 degrees for 75-80 minutes or until cheesecake is set but still slightly jiggly in center of cheesecake. Remove from oven set on cooling rack and let cool 15 minutes after 15 minutes run knife around edge of pan and then continue to cool for another 45 minutes. Next, place cheesecake in fridge for at least 6 hours but overnight is best, do NOT remove spring form outer ring until after your cheesecake has set in fridge.

Once your cheesecake has set in the fridge for at least 6 hours you are ready to make your apple topping.

Apple Topping:

1 red apple, cored peeled and sliced thin

1 granny smith apple, cored peeled and sliced thin

2 tsp lemon juice

pinch nutmeg

1 tsp cinnamon

1/4 cup brown sugar

1 Tbsp or so Spiced Rum

1 Tbsp butter


In a medium bowl combine apples, lemon juice, nutmeg, cinnamon, brown sugar, and rum toss to coat. Place apples in a skillet, add butter and cook on medium high about 15-20 minutes or until your apples get to desired softness. once cooked let cool to room temperature.

Remove cheesecake from spring form pan and place on serving plate, top with your apples and ENJOY. Store in fridge until you are ready to serve.

Double Chocolate MandM Cookies


Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.

1-1/2 cups sugar

1-12 ounce (2cups)  package of M&M baking chips

1/4 tsp salt

3/4 tsp baking soda

2 cups flour

2 tsp vanilla

2/3 cups cocoa powder

1 cup butter, softened to room temperature

2 eggs, room temperature

In a bowl stir together flour, cocoa, baking soda and salt, set aside.

In bowl of mixer beat butter, sugar, eggs, and vanilla until fluffy. Gradually add flour mixture, beating well. Stir in M&M baking chips with a rubber spatula. With a cookie scoop drop 1 tsp of cookie dough onto prepared cookie sheets. Bake 8 to 10 minutes or just until set. Cool slightly and then remove from cookie sheet onto cooling rack. Cool completely. Makes about 48 or so cookies. ENJOY 🙂

Grandmas Chicken Cacciatore


1 pound pasta, cooked and drained

8 Chicken thighs, skin on

salt and pepper to taste

1/2 cup flour

4 Tbsp olive oil

2 Tbsp butter

1 yellow onion, halved and sliced

2 Red bell peppers, sliced

2 green bell peppers, sliced

1 can green olives

5 cloves of garlic, diced

1-1/2 cups white mushrooms, sliced

2 sprigs fresh rosemary

3/4 cups white wine

28 ounce can diced San Marzano tomatoes with their juice

Good Parmesan cheese for sprinkling on top

Preheat oven to 350 degrees

Cook Pasta to desired consistency and drain, set aside

Salt and pepper your chicken thighs, then dredge in flour. In a  dutch oven  heat olive oil and butter on stove top over medium high heat, Place chicken skin side down, 4 pieces at a time, and brown both side of your chicken thighs, remove and place chicken on a clean plate. Repeat with remaining four chicken thighs.

After your chicken is browned and on a clean plate, Add onions, peppers and garlic to your pan you used to brown your chicken, cook for a couple minutes and then add mushrooms and olives and cook for another couple minutes.Add sprigs of rosemary and then pour white wine into pan and let come to a gentle boil. Add in tomatoes to pan and stir to combine. Add your chicken back to your dutch oven, and place lid o,  Bake at 350 degrees for 45 minutes, remove lid and turn oven up to 375 degrees and cook for an additional 15 minutes.

Once cooked, remove chicken and set on a clean plate, also remove veggies and set on another clean plate, remove your sprigs of rosemary and discard. On a platter place cooked pasta, add your veggies on top of your pasta then place chicken on top of veggies, pour pan juices over the top of everything. Sprinkle with Parmesan Cheese and ENJOY 🙂



Fall Spinach Salad



1 (10 ounce) bag fresh spinach

1-1/2  cup dried cranberries

2 cans mandarin oranges

2-3 large bosc pears

2/3 cups pecans

1 cup feta cheese


1/2 cup olive oil

1/4 cup apple cider vinegar

1/4 cup white wine vinegar

2 Tbsp sugar

1/4 tsp paprika

1/4 tsp onion powder

1 Tbsp poppy seeds

In a food processor..combine olive oil, apple cider vinegar, white wine vinegar, sugar, paprika and onion powder, pulse until combined and then stir in poppy seeds. Place dressing in a cruet and let chill in fridge will you make the salad.

In a salad bowl… add spinach, dried cranberries, drained cans if mandarin oranges, sliced pears, pecans and feta.

When you are ready to serve…. Toss salad with dressing and ENJOY!!


Pork Potstickers



8 ounces ground pork

2 tsp soy sauce

2 tsp Shaoxing wine

2 tsp cornstarch

1/2 tsp sesame oil

1/2 tsp ground fresh ginger root

1 clove garlic, diced

2 green onions chopped fine

about 20 round pot sticker/won ton wrappers and a small bowl of water to dip your fingers in to seal wrappers

Pan Ingredients

1 Tbsp veggie oil

1/4 cup of water

In a small bowl mix all of your filling ingredients together with a wooden spoon. Using a 1 Tbsp cookie scoop, fill each pot sticker wrapper with filling mixture. Placing filling in center of wrapper. Dip your finger in water bowl and seal each wrapper by folding in half.

Once you have all your wrappers filled and sealed, place oil in skillet and heat until hot in medium high heat. Add Pot stickers to pan and cook for about 2 minutes. Carefully pour 1/4 cup water into skillet and place lid on skillet to steam your pot stickers for 8-10 minutes or until water have evaporated. Once water has evaporated remove lid and let pot stickers brown for 2-4 minutes. Enjoy with your favorite pot sticker dipping sauce.

Dipping Sauce

1 Tbsp soy sauce

1 Tbsp rice vinegar

1/2 tsp sesame oil

1/4 tsp chili oil

mix all together and get dipping !! 🙂


BBQ Bacon Cheeseburger Casserole



Preheat oven to 400 degrees. Lightly spray with nonstick spray one 9inch baking dish

1-1/2 pounds ground beef

1/2 white onion, diced

1/2 Tbsp hamburger seasoning

1 Tbsp bbq sauce

1/3 cup ketchup

2 Tbsp yellow mustard

2 cup shredded sharp cheddar cheese

10 sliced bacon, cooked and crumbled

1/2 package tater tots

Place ground beef, onions and hamburger seasoning in a skillet and brown, drain. Stir in bbq sauce, ketchup and mustard. Place in your prepared baking dish. Sprinkle with crumbled bacon.

Top with shredded cheese and then place tater tots on top.

Bake at 400 degrees for 45 minutes or until tots are crispy.

Boysenberry Coffee Cake


Recipe adapted from


Preheat oven to 350 degrees. Spray with nonstick spray one 10inch bundt pan and set aside


2 cups fresh or frozen(thawed) Boysenberries

1/4 cup sugar

2 tsp cinnamon

1/8 tsp nutmeg

1 (15.25ounce) yellow cake mix

1/2 cup butter, melted

3 eggs, room temperature

1/2 cup milk

1/2 cup sour cream

Powdered sugar for sprinkling

In a bowl add boysenberries, sugar, cinnamon and nutmeg stir gently and set aside.

In bowl of mixer add cake mix, butter, eggs, milk and sour cream, beat until combined about 2 minutes. Pour batter into your prepared bundt pan. Place berries on top of cake mx and then with a butter knife swirl berries into batter. Bake at 350 degrees for 55-60 minutes or until toothpick inserted in center removes clean. Let cool in pan on cooling rack for 15 minutes. Remove cake from pan and let cool. Sprinkle with some powered sugar right before serving and ENJOY! 🙂