I have so many recipes I’m anxious to post but it takes time for me to put each one together. That means writing up every detail so that everyone can understand and follow, even novice or international cooks. And then there’s the photo. Well that takes time because I’m not a food stylist and when I get a good photo, it’s usually a lucky shot. Not being a pro, I just hope the lighting is right and that I’ll get lucky. It usually takes about 200 shots to get one I like. But I enjoy every part of the process and I love what I’m doing.
All your comments mean so much to me, knowing that someone took time to write a note about a personal recipe I shared. These recipes are personal because I am not a “recipe developer.” I am a home cook sharing only the things I make for myself at home so I sincerely appreciate all your comments and compliments. Thank you so much. And here are some of my recipes I’ll be sharing soon….
No Knead Crusty Rolls (super easy, almost no work, perfect if you don’t have a Dutch oven for the Faster No Knead Bread – same recipe but it’s rolls made on a baking sheet)
Spaghetti & Meatballs from Scratch (sauce and meatballs from scratch ready in 40 minutes)
Butterscotch Pudding (healthier, low fat, so easy to make from scratch)
Light as a Cloud Cheesecake (Italian style ricotta cheesecake that melts in your mouth)
One-Pan Roasted Vegetables & Chicken (one of the healthiest meals I make – everything bakes in one pan)
Whole Grain Almond-Topped Waffles (100% whole grain healthy waffles baked with lots of sliced almonds on top)
Lemon Chicken Cutlets (pounded, breaded, pan fried in a little olive oil)
Homemade Apple Pie (no shortening, no butter, awesome apple pie with a flaky crust made with olive oil and three pounds of apples!)
Like most cooks I am always working on my recipes by either improving, simplifying, correcting, or just clarifying. So…. I MADE THE FOLLOWING CHANGES TO MY RECIPES:
Double Chocolate Chip Cookies – (April 29, 2017) – Reduced butter from 1/4 cup to 3 tablespoons, decreased sugar from 3/4 to 2/3 cup total, increased chocolate chips and nuts to 1/3 cup each, reduced baking time to 10-11 minutes.
Oatmeal Snacking Cake – (April 15, 2017) – Drastically simplified and improved…. less sugar, less ingredients, simpler instructions.
Cinnamon-Glazed Apple Brownies – (March 18, 2017) – Took down this recipe for re-working.
Vegetable Bean Pasta (Feb. 4, 2017) – Eliminated asparagus and indicated to add the spinach later, along with the pasta.
Canadian Butter Tarts (Jan. 14, 2017) – Increased butter from 3 Tbsp. to 1/4 cup; Replaced 1/2 cup white sugar with 3/4 cup brown sugar; Added 1/4 cup corn syrup; Increased one egg to two.
One Pan Chicken & Vegetables (Jan. 4, 2017) – Removed recipe, feeling it was not consistent.
Easy White Bread (no egg) (Dec. 23, 2016) – Increased the rising time from 35 minutes to one hour and reduced the baking time from 30 to 25 minutes.
Chocolate-Dipped Coconut Macaroons (Dec. 12, 2016) – For the coconut-almond macaroons, I reduced the ground almonds from 1/4 cup to 2-3 tablespoons.
Skinless Thighs & Fries(Oct. 19, 2016) – Shortened the cooking time to 30-35 minutes total by putting both chicken and potatoes in to cook at the same time.
Lemon Brownies (Aug. 27, 2016) – Indicated that a 9 x 9-inch pan also works.
Creamy Carrots (Aug. 25, 2016) – Switched from milk to water when adding cornstarch and increased cooking time by 3 minutes, eliminated salt & pepper, increased sugar.
Cinnamon-Glazed Apple Brownies (Aug. 17, 2016) – Reduced yogurt from 1/2 cup to 1/4 cup, apples from 3 cups to 2 cups, reduced baking time to 20 minutes. Eliminated salt.
Blueberry Coffee Cake (Aug. 3, 2016) – Made walnuts optional, made primary cake with all purpose flour with the option of using part whole wheat pastry flour, reduced sugar from 1/2 cup + 1 Tbsp. to just 1/2 cup, simplified layering to not put any streusel in the middle. This is an older recipe and I am still working to make it even simpler.
Oatmeal Banana Breakfast Brownies (May 29, 2016) – Indicated that it takes two small bananas to make 3/4 cup mashed – one banana is not enough. Also, reduced oil from 1/2 to 1/3 cup and increased baking time from 20 to 25 minutes.
Simple Whole Wheat Bread (April 3, 2016) – Indicated that honey can be used instead of sugar.
Easy Dinner Rolls (March 16, 2016) – Reduced baking time from 14-16 minutes to 10-12 minutes.
Vegetable-Bean Pasta (March 6, 2016) – Increased flour from 1 Tbsp. to 1 1/2 Tbsp.
Corn Chowder (Feb. 29, 2016) – Eliminated the red pepper and bay leaf.
Double Chocolate Almond Biscotti (Feb. 29, 2016) – I noted to turn the oven off for the final 20 minutes of drying the biscotti.
Blueberry Coffee Cake (Feb. 27, 2016) – Eliminated salt, reduced flour in streusel from 1 1/2 T. to one T. and increased vanilla from 1/2 to one teaspoon.
Giant Breakfast Cookies (Feb. 1, 2016) – Changed 1/2 cup prunes to 1/2 to 1 cup prunes.
Marble Loaf Cake (Jan 30, 2016) – Reduced baking time from 45 minutes to around 40 minutes.
Cabbage Rolls (Jan 28, 2016) – Added that long grain brown rice works well.
Easy One Bowl Yellow Cake (Jan 14, 2016) – Noted that you can use either an 8 or 9-inch pan.
Christmas Sugar Cookies (Dec. 17, 2015) – Deleted the note to use only 2 cups of flour for a cookie press. The same recipe works for both cutouts and press.
Christmas Wreath Bread (Dec. 6, 2015) – Increased oil from 1/4 cup to 1/3 cup.
Christmas Bread (Nov. 4, 2015) – Changed the shape from loaf to wreath, replaced water with milk, and increased sugar from 1/4 to 1/3 cup.
Greek Spinach Pie (Oct. 19, 2015) – Increased the spinach from 1/2 pound to 3/4 pound and increased the dill from one tablespoon to two.
Crispy Oatmeal Choc. Chip Cookies (Sept. 9, 2015) – Simplified by making the crisped rice optional.
Pumpkin Chocolate Chip Muffins (Sept. 7, 2015) – Reduced nutmeg from 1 teaspoon to 1/2 teaspoon; increased sugar by 2 tablespoons.
Citrus Chiffon Cake (Aug. 29, 2015) – Reduced number of eggs from 7 to 6.
Simple Whole Wheat Bread (Aug. 21, 2015) – Changed the loaf pan size from 9 x 5-inch to 8 1/2 x 4 1/2-inch which is more accurate.
Bolognese Sauce/Meat Sauce (Aug. 12, 2015) – Drastically shortened the cooking time, eliminated the water, simplified the recipe, and re-named it Simple Meat Sauce.
Easy Bread & Butter Pickles (Aug. 4, 2015) – Simplified the process – the ingredients are the same.
Kitchen Sink Cookies (July 20, 2015) – Eliminated the butter, simplified the ingredients, streamlined the instructions.
Apple Brownies (July 13, 2015) – Reduced amount of cinnamon in glaze from 1/4 tsp. to 1/8 tsp.
Blueberry Buttermilk Pancakes (July 9, 2015) – Eliminated the dash of salt.
Apple Pie Bars (July 7, 2015) – Increased apples from 6 to 8 cups or 2 pounds, not three.
Whole Wheat Waffles (June 27, 2015) – Added 1/8 teaspoon salt.
Easy One-Bowl Chocolate Cake (June 15, 2015) – Included fresh lemon juice as a substitute for distilled vinegar – it works just as well.
Bran Muffins (May 8, 2015) – Increased the whole wheat pastry flour from 3/4 cup to 1 cup and reduced a/p flour from 3/4 cup to 1/2 cup.
Easy Dinner Rolls (May 8, 2015) – Made the main recipe with all a/p or bread flour with the option for whole wheat.
Rainbow Bean Salad (March 16, 2015) – Increased canned bean sizes from 8.5 oz to 15 oz. and increased onion from 1/4 cup to 1/2 cup.
Easy Chocolate Brownies (March 6, 2015) – To make them more fudgey I reduced the baking soda from 1/4 tsp. to 1/8 tsp.. I also doubled the vanilla to 2 tsp. and simplified the measuring by making the oil and yogurt both 1/3 cup instead of 5 Tbsp. and 6 Tbsp., because both amounts are very close to 1/3 cup.
Crispy Oatmeal Chocolate Chip Cookies (March 1, 2015) – Increased vanilla from 1/2 tsp. to 1 tsp. and streamlined the instructions.
Breakfast Brownies (Feb. 26, 2015) – Increased eggs from 1 to 2, reduced cereal from 3/4 cup to 1/2 cup, increased vanilla to 1 tsp.
Turkey Breakfast Patties (Feb. 21, 2015) – Changed the patty size from 2 1/2 to 3-inches and added the internal temperature required for turkey.
No Knead Whole Wheat Bread (Feb. 3, 2015) – The faster method does not work as well as the overnight method so I changed the recipe to use the overnight method. It takes longer (still hardly any work at all) but it makes a better loaf that is less dense.
Giant Breakfast Cookies (Jan. 31, 2015) – I suggested that instead of chocolate chips, use the darkest chocolate bar. The one I prefer is Scharffen Berger 70% chocolate bar, which I chop into tiny pieces.
Skinless Chicken Drumsticks (Jan. 29, 2015) – Simplified marinade, increased oven temperature from 400 to 425 and reduced cooking time from 1 hour to 45 minutes. I also eliminated adding water in the pan. This reduced total time to 1 hour.
Marble Loaf Cake (Jan. 26, 2015) – Improved the recipe by beating egg whites stiff before adding to make a lighter, moister cake.
Marinated Superfoods (Dec. 30, 2014) – Reduced steaming time from 10 minutes to 6 – 8 minutes.
Christmas Sugar Cookies (Dec. 7, 2014) – Clarified amount of flour for both cutouts and cookie press. Changed rolling thickness to 1/4-inch and increased baking time from 8-10 minutes to 9-11 minutes.
Chrusciki (Dec. 3, 2014) – Lowered frying oil temperature from 375 to 350-365° F and reduced the frying time to about 30 seconds. Increased sour cream from 1 to 2 tablespoons, reduced kneading from 100 to 50 turns. Also reduced the total times.
Giant Breakfast Cookies (Nov. 30, 2014) – Increased vanilla to 1 teaspoon.
Simple Whole Wheat Bread (Nov. 30, 2014) – Clarified the different temperatures for milk when using instant or regular yeast.
Homemade Cinnamon Rolls (Oct. 26, 2014) – Reduced the prep time (35 to 30 min.) and total time (2 hrs. 20 min. to 2 hours). Also added that both regular active yeast and instant yeast can be used.
Simple Whole Wheat Bread (Oct. 23, 2014) – Added the option of using either instant or regular yeast.
Apple Muffins (Sept. 2, 2014) – Simplified by eliminating the sliced apples on top and putting more apples in the batter. This required reducing the batter so it would fit 12 muffin cups. Also reduced the sugar on top and increased the sugar in the batter by about 1/2 tablespoon.
Vegetable Pasta (Aug. 25, 2014) – Increased pasta water to 1 1/2 cups and flour to 1 tablespoon. It makes the dish more creamy.
Vegetable-Bean Pasta (Aug. 25, 2014) – Increased pasta water to 1 1/2 cups, flour to 1 tablespoon, and beans to one can.
20-Minute Pizza Dough (Aug. 19, 2014) – Clarified instruction re: adding water slowly as you may not need all the water.
Dry Rub for BBQ Ribs (Aug. 16, 2014) – Corrected a typo. Chili powder and sweet paprika were mistakenly listed as one teaspoon each, should have been two teaspoons each.
Easy Baked Ziti (Aug. 15, 2014) – Changed amount of ziti pasta from 8 oz. to 10 oz. Noted that after adding sauce, add 1/4 cup water jar, shake, and add what’s left in the jar to the pan.
Easy Pan Pizza (Aug. 8, 2014) – Added new option for eliminating the overnight wait and starting the pizza the same day.
Easiest Granola Ever, Seriously. (July 8, 2014) – Simplified the instructions to mix everything right in the baking pan.
Cabbage Rolls (May 20, 2014) – Notated that mushrooms in the filling are optional.
Beef Stew (May 6, 2014) – Eliminated the dredging of stew meat before browning.
Skinless Chicken Drumsticks (May 1, 2014) – Eliminated the step of rubbing drumsticks with oil before baking – it really wasn’t necessary..