Tuesday, June 11, 2019



Click on photo

I call this "Apple Crisp for Two", although I guess that is a bit of a misnomer. It actually makes 3 large desserts (if you include the ice cream). I guess I should have called it "Apple crisp for two (and a little more for later)" 😇   

We love a good fruit crisp with a slightly crunchy (but not HARD crunchy) topping and lots of gooey filling. That perfectly describes this dessert. It is one of the best crisps we've tried in years!!!!!

2 large Granny Smith apples (see note)
¼ cup granulated sugar
¼ cup brown sugar
1 tablespoon all purpose flour
¼ teaspoon cinnamon
pinch of nutmeg (optional)

Peel, core and thinly slice the apples. Toss with the above ingredients and place in a greased baking dish (I use a 9" x 5" loaf pan). Sprinkle two tablespoons of water over the filling. NOTE: Do NOT mix the water into the above mixture, just sprinkle it evenly OVER the filling; trust me it works perfectly and makes the BEST sauce.

1/4 cup quick oats
1/4 cup all purpose flour
1/4 cup brown sugar
1/8 teaspoon baking soda
1/8 teaspoon baking powder
2 tablespoons melted butter

Use a spoon and mix the topping ingredients until everything seems coated with butter. Evenly sprinkle it over the apple layer (but do not mix it in).

Bake in pre-heated 350 oven for 30-35 minutes or until apples are tender.  Let cool 15 minutes before serving (if you can wait that long). We like ours, served with ice cream.

NOTE: Make sure you use a good baking apple like Granny Smith. Regular eating apples don't work well in this kind of recipe (they get mushy).


Sunday, May 5, 2019


We have a new puppy!! He is a "Cheweenie" and is FULL of energy and fun. This is the first miniature dog that we have ever owned; he is such an affectionate little guy and his name is Buddy.

Buddy loves, what we call the "throw-hunt-find-repeat" game, so I made a big pan of miniature dog treats to to entertain (and train) him with.


This recipe is quick and easy. You can make them any size you want, but we stick with smaller treats. They are super hard and crunch like a good milk bone. 

1/2 cup peanut butter
1/2 cup canned pumpkin 
3 tablespoons honey
1/3 cup water
1 egg
2 cups flour

This is a very thick dough, so you'll need a heavy duty mixer (I use my stand mixer).

Mix the peanut butter, pumpkin, honey, water and egg until smooth. Gradually add the flour and beat well.
That's it!! Easy-Peasy, and it makes a dough that is VERY easy to work with (almost the consistency of Play Doh).

Roll the finished dough into ropes. If you are making it for a BIG dog, you can just make "fatter" ropes (does that make sense?) 

Some times I roll them into a ball before baking, but if I am short on time, I just throw them on the cookie sheet (Buddy doesn't seem to notice). The pieces don't expand much at all, so you can place them fairly close together. No need to grease the pan.

Bake in a pre-heated 300 degree oven for one hour.
If you are making BIG treats, bake them for 1 hour
then turn the oven OFF and let them sit in the
oven for another hour.

I hope YOUR dog enjoys these
as much as Buddy does !!!

Thursday, May 2, 2019


This is the time of year that I get into a menu rut pothole and start pulling out my old cookbooks in search of new ideas on how to use that big bag of frozen chicken breasts in the freezer. Yes, friends, I have spring fever!!

I came up with this recipe a few years ago and it is not only super easy, but a quick and tasty week night recipe.

Pound four or five boneless-skinless chicken breasts out a little. How thin you get them isn't really crucial, but just try and make them an even thickness (so the whole breast cooks evenly).

Salt and pepper the chicken meat and dust them with flour and fry them in a little butter until 99% done and then let them rest on some paper towels while you make the sauce.

In a saucepan, whisk the following until smooth:

(1) 6 ounce can of tomato paste
1 + 1/2 cans of water
2 teaspoons of dry onion flakes (or equal fresh)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry oregano
1 teaspoon dry basil
1/2 teaspoon fennel seed
1 teaspoon sugar
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons butter

Simmer slowly until the sauce thickens up (takes about 2 or 3 minutes).

Placed browned chicken breasts on a rimmed baking pan and top with a nice THICK layer of the sauce, then top with shredded mozzarella or provolone cheese and any veggies (if you want them). Just make sure the veggies are cooked.

Bake them until the meat is hot and the cheese is melted...quick and easy!!  You can also cut the raw chicken breast meat into kid size portions or even "nugget" size portions.