Whenever I want to jump start or re-start my healthy eating plan, I always prepare vegetable soup. No grains, no meat, just vegetable soup. My body is reeling from over-indulgence. I’ve had fun celebrating, now it’s time to get back to basics with this easy and versatile veggie soup.
Sharing a yummy appetizer from my mother’s recipe stash.
This recipe for shrimp fondue is from my mother’s recipe book. She made the rich and delicious appetizer anytime there was a family party. If it wasn’t included on the menu, either my sister or I would say, “you’re going to make shrimp fondue, aren’t you?”
Cherry Cake is an easy “from scratch” recipe that serves 12 – 16 people. There are enough servings to share with a friend and save for your family as well. I wish you could taste the rich, buttery flavor, enhanced by the almond extract.
Dessert gets a bad rap around our house these days. We love it but we know it is not healthy. But a special occasion like Valentine’s Day is the perfect time to indulge in treat. I’m happy to be sharing this recipe with you, as well as the love story that goes with it.
My mother swore it was this cheesecake that sealed the deal between her and my stepfather. She was a widow with three children, he was a widower with five. On the night the they decided to make it a blended family, this cheesecake was on the menu. If you believe the way to a man’s heart is through his stomach, this might just be the ticket.
1 double package of shortbread cookies* (The original recipe specified Lorna Doones).
2 8-0z. packages of cream cheese
½ cup sugar
¼ tsp. salt
4 eggs separated
½ pint heavy cream
1 large can cherry pie filling
*I make my own shortbread cookies and crumble and use them (1 cup flour, ½ cup butter, ¼ cup brown sugar)
Preheat oven to 325 degrees.
Crumble the cookies with the butter and press into the bottom of a 9″ spring-form pan.
Cream together the cream cheese, sugar, and salt.
Add the flour and vanilla.
Separate the eggs and add one yolk at a time, beating in between.
Add the heavy cream, stirring in by hand.
Beat the egg whites until stiff peaks form. Fold into batter by hand. Mixture will seem a little lumpy.
Pour over crust.
Bake for one hour. Then turn off the oven and open the oven door a crack and leave in there for another hour.
When cake is done, take out of the oven and cool completely. You can put it in the fridge.
When cool, top with cherries or desired fruit.
The top of the cake has a tendency to crack. You can try cooking it in a water bath, or loosening the edges with a knife after you turn the oven off. It really makes no difference, as you will be topping the cake with canned cherry pie filling. I’ve tried using light cream cheese and half and half instead of heavy cream, but it is not the same.
My whole family agreed that they had a tingly surge of happiness when they ate a piece. Maybe it was the sugar, but maybe, just maybe, it was Cupid’s arrow.
I am absolutely abuzz to share this awesome Artichoke Pie recipe with you. It’s a great dish for a meatless Monday meal or a girl friends luncheon, but trust me, men like it too. I got this recipe from my friend, Robyn, who also happens to be the mom of my daughter’s boyfriend.
Prep time: Cook time: Total time: Serves: 6-8
This is an easy 5-ingredient recipe that utilizes ready-made pie crust. If you are ambitious, by all means make your own dough. I prefer to use the pre-made dough and roll it out.
1 9″ pie crust (I used a deep dish pie pan so the crust only came up to the top of the edge)
2 can quartered articokes
1 16oz block of mozzarella cut into chuncks
1/4 cup bread crumbs
2 T olive oil
2 gloves garlic
Place oil in saute pan with garlic. Cook a minute or two until fragrant. Add the artichokes and saute until they are soft but not browned.
Meanwhile, cut the block of mozzarella into chunks. Drop eggs into a bowl and whisk a little, then add the cheese. Add artichokes into the pie crust with a slotted spoon. Pour the egg mixture on top. Sprinkle with breadcrumbs and bake in a 350 degree oven for about 45 minutes.
Serve with a simple green salad and light vinaigrette. It’s rich, creamy and comforting, but most of all easy.
This easy recipe for cream puffs comes from my mom’s recipe box. My friend invited me over for lunch and I said I’d bring dessert. I checked my recipes and what I had on hand and decided to make cream puffs.