Sunday, September 3, 2017


Hey everyone....hope all is well and hopefully enjoying a restful labor day weekend. Well it's a beautiful Sunday morning and if you've been following me lately, it's a day that I "give-up" something that I truly love to help me loose weight. I decided yesterday (at my grandsons Lego birthday party) that it would be pizza (if it's not my own healthy pizza/gluten free pizza) I wanted to have the majority of my weight off by September and I am only down 11 pounds. I look as it as that's one 10 pound sack of potatoes that's off my body! Sometimes ya just need to laugh! I've been cooking/eating healthy, exercising and it's still a journey. I'm even "tweaking" my own recipes and making them "healthy-r". This bean soup recipe has been a staple in my home for years. In fact, we eat it all year round! I've done some "tweaking" and you can't tell the difference at all. It's "healthy-r" and so fast and versatile to incorporate leftovers into another meal. Hope you enjoy!

"Blessed Cooking from my Home to Yours"

1 pound lean ground Turkey
1 Bell pepper (chopped)
1/2 Red onion (diced)
2-3  cups Low sodium Chicken Broth
1 (10 oz) can mild Rotel (do not drain)
1 15oz. Bush's black beans (rinse/drained)
1 15 oz. Bush's great Northern beans (rinse/drained)
1 16 oz. Bush's Pinto beans (rinse/drained) yes I am a Bush's fan!
1 8 oz.Tomato Paste (Basil, garlic, oregano)
2 Tb. Tomato Paste
Seasonings...taco seasoning, garlic powder, chili powder, dry ranch dressing

Ground meat, bell pepper, onion in large pan seasoned with 1-2 Tb Taco seasoning and 1 Tb garlic powder.
Drain excess grease and add Tb. Tomato Paste. Blend well.
Add Chicken Broth, Rotel, all drained Beans, tomato sauce....combine well
Season with 1 tsp..Chili powder, 1 Tb. 2 Tb. Taco Seasoning and 2 Tb. dry Ranch Dressing
Blend well and simmer 30 minutes stirring occasionally. Hint...longer it simmers the better the flavors have a chance to incorporate.
Serve with cornbread if desired.

Tips....recipe freezes well and you can easily double for a large crowd.

*Healthy Tortilla Soup.....serve soup as above with crumbled Healthy Tortilla Chips on top!
*Healthy Chicken Tortilla Soup....prepare soup as above but before you simmer ADD 1 cup of cooked shredded Chicken then simmer for 30 minutes. Add more Chicken Broth if needed.
Dollop with some "fat-free sour crème and sliced avocados....makes a pretty presentation when serving for guests.
hint....I love to buy a rotisserie chicken if I'm in a rush or having a busy week. I shred it up and divide in freezer containers to combine in my soups and when I'm doing enchiladas or casseroles.

Hope you enjoy and wish me luck on my "weight loss journey"
More healthy recipes coming soon!

Thursday, August 31, 2017


Hey everyone....hope all is well. Been very blessed with how I live in Texas and was not affected by the hurricane. Sometimes we take for granted of how blessed we are until we see the horrific news that's happening right around us. We've had a lot of rain and some winds but nothing flooded. Please continue to pray for Texas. I met a lady yesterday that had knee surgery right before Harvey hit and she had to evacuate her coast home without pain meds. I can definitely relate to surgeries and being in pain. My heart goes out to all through out this difficult time. Prayers to all.
I will be posting some new healthy recipes soon that has helped me shed a few pounds. Also, if you are a quilter...follow along on my blog below for some "Spook-tacular Halloween projects"

Blessings from our Home to Yours.
Facebook....I heard it through the quilt-vine

Wednesday, June 28, 2017


Hey....hope you had fun making the pizza dough. What a fun recipe to make with your kids as well.
The recipe is half pepperoni and spinach....but I am sure any combo would work great. Hope you enjoy & let me know your versions as well.

While pizza is warm...spread half can of tomato paste (basil/garlic/oregano) flavored.
*Spread homemade pesto sauce (in food processor combine fresh basil/oregano/garlic powder and olive oil just until moistened)....I will be sharing a time saving garden tip in my weight loss journal ;-)
*Sprinkle 1 cup Italian Style grated cheese (blend of shredded low fat mozzarella cheese, parmesan cheese, mozzarella cheese, provolone, parmesan Romano, Fontana and Asiago cheese....need I say more! or simply use your favorite fat free cheese.
*Layer 1/2 pepperoni slices (I use turkey) and other half baby spinach topped with your garden sliced tomatoes.
*Sprinkle parmesan cheese on top (I use Frigo found in the deli)
Bake an additional 10-15 minutes or until your toppings are cooked. Watch carefully due to oven temps vary.

"Blessings from my Home to Yours"


Hey everyone.....hope all is going well. Life has been a bit crazy on my end but as God always says...."He never closes one door without opening another". I've been on a mandatory weight loss by my sweet doc and needless to say a cooking blog has been a bit difficult for me. I've virtually had to & re-think my recipes. Don't get me wrong....I still love butter....just a different amount these days! Due to my ankle injury in '07, I've had limitations to exercising and was extremely frustrated. Last year my sweet daughter Nichole gave me the best advice...."Mom make a journal...when you write down what you do and don't do, it becomes a reality and you can visually correct your mistakes." I seriously don't know what I would do without her. She has always been my strength and I hope I am hers as well.
As usual...I started out the New Year doing great....started and exercise routine that I could actually do with my "fused ankle". Thank God no one sees me exercising 'cause it's a bit funny at times. I slowly cut back on some things and I thought I was on the right path. I went to the doc in March and all you know what broke loose. I have a hard time admitting this but was 50 lbs. (when you abbreviate that word it doesn't hurt so much...just saying) "over the limit"....another way to word things so it doesn't hurt so much! My doc ran probably every blood test available and we came to the conclusion that my body doesn't digest sugar (Glucose intolerance). Oh my word...that crushed's only controlled by diet. I literally came home and threw out "mostly" everything I wasn't supposed to eat. When back early April for a follow up and wasn't too much of a change on the scale. So after a heart to heart conversation with my sweet doc, I decided to actually listen to him and do the right thing.
April of this year, on Easter day to be exact, I decided to start my "weight loss journal". I knew I couldn't do it alone so I recruited God as my "weight loss coach". This might sound odd but when you read my journal once my weight is will see that every Sunday with Gods help, I give up something that I seriously love to eat. From April to now I have lost 11 pounds. My blood is better and I feel more energetic with my dietary change. I am not diabetic but cutting back on sugar was a huge success. I also found that I do better with Gluten Free products. Needless to say, I love pizza...making it...eating name it...and this is one thing I did have to make healthy to keep in my diet. You would be surprised of how many products you already have in your cabinet are gluten free....cereals, etc. Gluten free items are a bit more to buy so needless to say I have been very "experimental". I have been testing/re-vamping recipes for the past couple of months and this is one that I cannot wait to will definitely be repeated in my "Weight Loss Journal" and who knows what all I will come up with using this great tasting Gluten Free Pizza dough.  As always....thanks for letting me share my story and wish me luck on this long weight loss journey!

Blessing from my Home to Yours,

2 cups Gluten Free all purpose flour
1 dry yeast
1 tsp. salt
2 TB.. sour crème (low fat)
1 1/2 TB melted butter
2 TB extra virgin olive oil (I use smooth)
1 cup warm water
*Combine flour, yeast, salt in large mixing bowl. Blend well.
Add sour crème, butter, olive oil and warm water....mix evenly and using hands combine and form dough into a ball. Place in a bowl and cover with plastic wrap and let rise for about 30-40 minutes.
*Here's the trick to the dough....cut a large piece of parchment paper and drizzle a TB of olive oil on it and sprinkle Italian Seasoning on the parchment paper. This will give your crust a unique flavor. Lay your dough ball on top and gently spread on the olive oil....flip and gently spread out....starting at center and gently form crust into the pizza size you desire. Lay parchment paper w/ dough on pizza pan.
*Bake at 450* for about 10-15 minutes (ovens vary) crust will be golden brown.
Remove and continue with my "Rustic Italian Pizza" or prepare one of your favorite recipes.

Wednesday, December 17, 2014


Hey...Tis the Season to butter up can't get any sweeter then my "Rustic Chocolate Cake" and AURIfil thread. I for one, need all the help I can get to stay on Santa's good side! This easy to do "Rustic" Chocolate Cake is baked in a large "Cast Iron Pan". Don't ask me why, but when you bake a cake in a cast iron pan they seem to be more moist and tender. With this recipe you actually start out on the stove then transfer it into the oven to continue baking. And what better "gift" for Santa to take back to the North Pole for Mrs. Claus...some "AURIfil thread". She will absolutely love all the wonderful thread choices and hues for all her projects! Oh Santa, if you need more info on AURIfil thread, contact Alex Veronelli, he will be happy to send them to you. Enjoy the cake and Merry Christmas!

"Blessed Cooking from Our Home to Yours"

Prepare Dunkin Himes Triple Chocolate cake mix as directed. On stove, in a large Cast Iron Pan melt one stick of butter and 1/2 cup of brown sugar. (Rub stick of butter around sides of cast iron pan before it melts). Stirring constantly with a wooden spoon while it's cooking, add 1 cup of chopped pecans. Cook and Stir until all sugar is dissolved. Remove from stove (use a oven mitt due to hot handle), add chocolate cake mixture. Bake in a pre-heated oven at 350* for about 20-25 minutes (ovens vary and cast iron does cook faster so monitor cake after 20 min.)
Here's the fun...drizzle Nutella over cake once it has cooled (don't be perfect, let it dripped down sides for the rustic appearance...decorate your plates before serving....layer a fork on plate, sprinkle dry cocoa over, remove fork and the magic is done!
Tip: Entertaining casual...serve the cake right in the pan. Just use a hot pad underneath cake before setting on table. Frost as above with Nutella or dust with powdered sugar.


Sunday, December 14, 2014


Hey...."Tis the Season"....we all want those easy & delish recipes for the Holiday's and this one is a sure crowd pleaser. Inexpensive, so easy to do & makes a lot for a large crowd & wonderful to take to a party. If you need a gift for that special someone, these would be wonderful wrapped up in a decorative tin. If bourbon is not on your menu, omit and do the recipe for the kids. When you bite into the center of the brownie, you will be "enlightened by the sweet creamy cherry filling". The 3 in 1 recipe is easy to do with your kids and makes a wonderful gift for their teachers. Enjoy!

"Blessed Cooking from Our Home to Yours"

"Bourbon Brownie Bites"
1 pkg. of Duncan Hines (chewy fudge brownies) mix as directed for "fudgy brownies", (2 eggs, 1/4   cup water & 1/2 cup oil)
3 boxes of "Cordial Cherries (made w/real milk chocolate)
(small tin muffin liners are recommended)
Pre-heat oven to 350*. Spray small tin muffin pan w/cooking spray. "Inject bourbon (to taste) into each Cordial Cherry...set aside. Prepare brownie mix and line each muffin tin w/liners or spray each tin w/cooking spray. Using a cookie scoop sprayed w/cooking spray, add small amount to each muffin tin. Carefully insert a Cordial Cherry allowing the brownie mix to fold over the sides of the cherry. This tip w/ create the cherry to be partially covered once baked. Bake for about 10-12 minutes or until brownies are done (ovens vary)...let cool & ENJOY!

"3 in 1 Brownie Bites 4 Kids"
1 pkg. of Duncan Hines (chewy fudge brownies) prepared as above (OMITTING BOURBON) :-)
1 pkg. Hershey's kisses (Cherry Cordial Crème)
Reese's Peanut Butter Chips 4 baking
1 jar of Nutella (hazelnut)

Prepare brownie mix and small muffin tins as above. Bake as above and let cool.
3 different types:
.Insert cordial cherries into each tin using above directions (no-bourbon)...bake and let cool.

or....prepare brownie mix and instead insert a few peanut butter chips...bake and cool.

or... prepare brownie mix and instead insert a pecan...bake and cool...once cooled frost each brownie w/hazelnut Nutella...yummy goodness for any age! Enjoy the Holiday's!

Tuesday, December 9, 2014


Hey....hope everyone is having  a wonderful week. I wanted to share this easy and delish tart with you, so wonderful for festivities this time of year. The "rustic", simplicity of this tart makes it so perfect edges makes it wonderful, and fast. Due to the smell of the apples and pears while baking, this is a wonderful tart to have baking while entertaining. I bake it on a glass pie pan lined with parchment paper so if I want to freeze it, all I have to do is slide it back onto baking dish & the parchment paper helps with browning. Anyway, it's so pretty it looks like you worked really hard preparing it, we all like that! I hope you are enjoying this time of year with your family and friends!
"Blessed Cooking from Our Home to Yours"

1 frozen pie crust (thawed)
2-3 granny smith apples (peeled and roughly chopped)
3 pears (peeled and roughly chopped)
1/4 cup sugar
1/2 c brown sugar
1 cup instant cooking oats
1/2 fresh lemon
3 tablespoons butter
1 egg (egg wash on sides)

Preheat oven to 350*. Line a round glass pie pan with parchment paper. Fold out pie crust onto pan. Mix together chopped apples and pears. (while chopping, drizzle lemon juice/ tablespoon of your white sugar over fruit to prevent browning). Add rest of sugar, brown sugar and cooking oats and mix well. Fold into pie crust and top with butter, cut into small pieces. Fold up sides of pie crust and pinch at random for a "rustic look"....imperfection is best....brush sides of pie crust with egg wash and sprinkle Kosher salt on sides of pie crust if desired. Bake for about 35-45 minutes (ovens vary)
Serve on a decorative platter and top with vanilla ice cream if desired. Enjoy!