Cold Healthy Treat……..

Can you believe that I am actually posting something healthy!!? This may be a first folks. Now I actually finally have something in the Healthy section of my recipes! Have you ever looked in that category?

Ok, so the thing is, posting this recipe will be a shocker to those of you who follow me or know me at all. You all know that if a word sounds weird, I will not eat it. Yep….it’s true. I have this weird word thing. There are certain words that just bug me. YOGURT is one of those words. I mean think about it…’s such a weird word! Right?

Well, I saw this recipe on one of the cooking shows and I thought my readers would love this!! A nice cold, healthy treat. Although I myself didn’t even taste this, I had a taste tester! He likes yogurt a lot and he loved this! It’s really a good snack for those of you who like this stuff with a weird name.

I made both blueberry and peach yogurt bark. I used fresh blueberries for each, but you could use any fruit that you want. You could also add granola, nuts and even sprinkles for the kiddies!

Let me know if you try this. Oh, and let me know if you have a weird word thing goin on too! 🙂



Frozen Yogurt Bark

Any yogurt that you like

Topping ideas:
Fresh fruit (cherries, strawberries, blueberries, etc. Dried fruits would work also)
granola, nuts, sprinkles, Gummy Bears, Cookie crumbs, chocolate chips, m&m’s

Lay some parchment paper on a sheet pan. Spread the yogurt out into a thin layer. Sprinkle on the toppings, slightly pressing the toppings into the yogurt. Freeze for at least 4 hours. Break it up into pieces and store in a container or zip lock bag.

Sausage Potato Green Bean Skillet…..

Hello my friends! As you can tell, I havent been posting regularly. It’s not that I haven’t been cooking. I have……alot….and baking too….more than I should!!

I’m sure you will all agree that these are crazy times we are all in right now. I keep hearing everyone say that they are getting bored being cooped up indoors. I guess I am too, but I must say that I am keeping busy. I’m working from home, cleaning and organizing, sewing….baking and I have even started quilting again. I have also been quite busy keeping a certain spoiled rotten bunny occupied! She is quite hoppy having me at home all the time. She’s quite demanding and that little stinker follows me everywhere I go in the house.

I hope that you are all staying healthy and finding things to do to keep you busy. I hope you are cooking and baking!!!

So, let’s get to cookin. This is one of those super quick, comfort food dishes. I mean, it’s only 4 ingredients!! It’s so simple, but so tasty. An old friend made this for me years ago and now I make it all the time. I usually use kielbasa sausage, but it’s also good with hot links. There is something about the combination of the sausage, potatoes and green beans that is just so good. The potatoes absorb the flavor of the sausage….yummmmmm.  It may sound odd, but trust me. If you make it, you will make it again and again. I did try it once with cabbage instead of the beans. It was very good. But I feel like it needs the beans. You can surely use fresh green beans, but I just use a regular ol can of beans.

I hope you try it and like it!

Sausage Potato Green Bean Skillet

1 package kielbasa sausage (its one big horseshoe shaped link)
1 or 2 medium sized cans of green beans, drained
2 good sized potatoes peeled
1/2 of a small onion, sliced thin
salt and pepper

Get your large skillet ready with a couple of tablespoons of vegetable or corn oil.
Cut the potatoes in half, lengthwise. Then cut those up in 1/4″ slices. Place the potato slices in the skillet and cook over medium heat, tossing them around for a few minutes. Add the onion slices and add about 1/4 cup water. Cover the skillet. (this is to help the potatoes cook faster) You dont want your potatoes to be mushy, so watch them.

In the meantime, slice up the sausage in 1/4″ slices. Remove the lid from the skillet and add the sausage and green beans. Give everything a good toss together. You may have to add a bit more oil if things are sticking. I like to turn the heat on medium high so that thing get a bit brown. Serve.

Copycat Woolworth’s Unbaked Cheesecake…

Happy New year everyone! Long time no talk. I have not been blogging….obviously. I’m sorry. I haven’t been able to get used to my laptop. That’s one reason. The other reason, well, is life. It just get’s so busy and sometimes very stressful.

I hope you all had great holiday time and I wish a very good new year for us all!

I didn’t do much baking this holiday season. I have a crappy oven and baking can be frustrating! Anyway, this recipe is a no bake delicious dessert. I’ve been seeing it all over the internet for some time now.

When I was growing up, my mom and I used to go to Woolworth’s store. How many of you remember it? Well, they had a wonderful café and had the best fried chicken ever. We would have our chicken lunch and always share a piece of their famous cheesecake. I always remembered it being so light and creamy and fluffy. I dont know what took me so long to make it, but wow. I am so glad I did. It’s just as I remembered it. This is not your typical dense cheesecake. It’s very light and fluffy. I may make this again and try adding a bit more cream cheese. Hmmmmmm.

You have to make this! Mmm-mmmmm.  Sorry the picture isn’t that great.

Woolworth’s Famous No bake Cheesecake

3 cups crushed graham cracker crumbs (almost a whole box)
1  3oz box lemon jello
1  cup boiling water
1  stick butter (1/2 cup), melted
1  8oz block of cream cheese
1  cup granulated sugar
4  Tblsp fresh lemon juice
1  can evaporated milk, WELL CHILLED

Dissolve the jello in the boiling water. Cool just until slightly thickened.
Mix all but 1/4 cup of the graham cracker crumbs and melted butter together. Pat it all down into a 13×9 baking dish. Save the rest of the crumbs to sprinkle on top.

In a large bowl, using a mixer, whip the chilled evaporated milk until fluffy. Set aside.

In another bowl, using a mixer, beat the cream cheese, sugar and lemon juice together until smooth. Add the thickened jello and slowly mix in the evaporated milk.

Spread the mixture all over the crust and sprinkle the remaining 1/4 cup crumbs on top. Chill for at least 4 hours, covered. Better if chilled longer, but it’s so hard to wait!!!! I mean come onnnnnnnnn.

Asian Black Bean Chicken with Tofu….

Let me start by saying, that you dont have to use tofu in this dish. It’s perfectly delicious without it.

Are you wrinkling your nose at the mere mention of the word tofu?  If you haven’t tried it, I hope that you give it a chance. It really has no real flavor by itself. Some people are weirded out by the consistency. I always go for the medium or soft kind. It’s not slimy or mushy. The consistency is kinda like biting into jello. Tofu is very good for you.  But aside from the healthy factor, there are so many things you can do with it. It absorbs any juices or flavorings of whatever you add it too. I grew up eating it. My mother would slice it up chilled, sprinkle it with grated fresh ginger and sprinkle it with soy sauce. M-mmmmm. You can get it at almost any Japanese restaurant, as a side dish.

I’ve used tofu in meatloaf, potstickers, meatballs, soups…so many things.  But I love it in stir fry dishes. This black bean sauce chicken dish goes great with the tofu. The tofu absorbs the sauce and it is delicious.

Trust me and don’t fear the tofu!! You will like it, I’m sure.

As for the black bean sauce. It’s a fermented, salty and tangy black bean sauce. It’s quite pungent and delicious with stir fry dishes. You can find this at any Asian market and even in your local grocery store. This is what makes this dish. It’s quite salty, but so tasty.


Asian Black Bean Chicken and Tofu

serves 3

4 chicken thighs, bone removed and cut in pieces
1/4 cup black bean sauce (there are several different brands, found in the Asian section of store)
1  Tblsp soy sauce
1  Tblsp chili paste
1  small onion, sliced
1 clove fresh garlic, minced
feel free to add bell peppers, mushrooms or other veggies
1 package of soft or medium Tofu. Drain the liquid. (I use the House Foods brand. Found in the produce section of grocery stores. Also available at all Asian markets.)

In a large skillet, heat a tablespoon of oil. Add the chicken pieces, garlic and onion slices. Also add other veggies if you want. Toss around until the chicken is cooked through. Add the black bean sauce and the soy sauce. Toss and taste. If you feel it needs more black bean sauce, add a wee bit more.
Cut the tofu in large cubes and very gently stir it into the chicken mixture. Once everything is heated through, remove from heat and serve with rice.


Creamy Mushroom Soup….

Soup weather! It has been a bit chilly here lately. B-rrrrr. Ugg boot weather. Yesssssss!

Oh how I love a good hot soup when it’s cold outside. Now, I would never think of opening a can of cream of mushroom soup and eating it as is. I like cooking with canned soups. I have no problem with that. But I like to eat homemade soup. This is a good one. Nothing fancy….simple and easy to make.

This soup has such an intense mushroom flavor, which I love. It’s creamy and delicious. I would love to try it with some shitake mushrooms sometime. YUM! This soup is so good just plain, I ate some of it with egg noodles and some with rice. Over rice, it was just tooooooo good. But then again, anything with rice is good to me! Oh, and I also enjoyed dipping my buttered toast in the soup. M-m-m-mmmmm.

I hope you will try this. Experiment with different mushrooms! Enjoy.


Creamy Mushroom Soup

1 pound fresh mushrooms (I used baby Portobello), chopped
2  1/2 cups chicken stock (you could use vegetable stock)
1  garlic clove, minced very fine
1/2 cup minced onion
1  1/2 cup heavy cream
3  Tblsp flour (4 if you like a thicker soup)
salt and pepper to taste (I went heavy on the black pepper)
3  tblsp butter

In a large skillet, melt 3 tablespoons of butter. Saute the mushrooms, onion and garlic in the butter. Add the flour and mix until mushrooms appear coated. Pour in the stock and heat for about 10 minutes. Add salt and pepper.  Stir in the cream. Simmer until hot, for about 15 minutes. Do not boil. Eat.