Posts from the ‘Recipe Review’ Category

Parsnip Soup

After all the treats and lavish meals of the holidays, I really wanted something more simple today… so I tried Martha Stewart’s Parsnip Soup recipe for lunch. My husband, who usually dislikes most soups, actually ate 2 bowls and my 3 yr old ate a small bowl too! This recipe is a great way use up parsnips and leeks… definitely will make this again.


Old Fashioned Pumpkin Pie

So, I have all these pumpkins in my little garden this year and I decided to make a pumpkin pie for Christmas dinner. I found lots of recipes for pies from scratch and while they all looked good, I decided on the one for which I have all ingredients on hand… I won’t taste it till this weekend, but so far it baked up very nicely and spells tasty.

So, basically you have some baked pumpkin – pureed – add some spices and cream or evaporated milk, and eggs… and off you go. The recipe called for cardamom, which I didn’t have so I just left it out… and even though I drained my pumpkin overnight, it was still a bit watery so I didn’t include all the milk the recipe called for, but my pumpkin pie filling still seemed very thin… but it baked up okay! Also, my hubby picked up graham cracker crust instead of pie crust so… hm…. interesting.

Here’s the link for the pumpkin pie recipe I used on Simply Recipes.

so, we tried the pie last night – very good! the spices weren’t overpowering and personally I could have used a bit more…everyone enjoyed it!

Big Batch Cinnamon Rolls

The rolls I originally reviewed were pretty good, but I’ve sense found a recipe we LOVE! The first post is listed at the end of this post…but I really do recommend you try this one pronto!


Since we are staying home this holiday, my husband has been missing his mom’s cinnamon rolls… and my mother in law makes awesome cinnamon rolls – but she doesn’t frost/ice them…but I love that stuff so I did mine.

I have never made cinnamon rolls – honestly I’ve been a little afraid LOL, but I gave it a go anyway as a nice Christmas gesture to hubby. The recipe I used is for a big batch of rolls – it made 2 large pans.  These tasted really good but I do think I waited a bit too long to frost them as I let them cool and they got a bit hard on the outside edges … I think I should have frosted them right out of the oven. I will have to ask my MIL how she keeps her unfrosted ones from getting hard on the edges… I love them nice and soft. These baked up very nicely and won’t last long I’m sure!

My daughter helped me (she’s 3 yrs old) – and boy she loaded on the sugar and we added some maple flavoring and dried cherries since I had them on hand … yum!

I wasn’t sure how to roll these things and I was told to use string to cut them, but that did not work for me … when I rolled the dough, it seemed they were too loose, but I let them rise about an hour on the tray before baking and they seemed to be fine.

I even took some pictures I was so impressed with myself… ! I plan to make these again, but will freeze them unfrosted for quick cooking on holiday weekends (especially since my goal for 2013 is to begin freezer cooking)!


Basic Gluten Free Paleo Bread

I’ve been trying to find an alternative to bread while starting the Paleo lifestyle and so far…no luck. I tried a recipe which did NOT work for me, though I can’t figure out why – the bread was hard as a rock. I will keep looking but man almond flour is NOT cheap so I won’t have many further attempts. Any suggestions besides just give up on the bread idea?

Here’s the link to the recipe if anyone else wants to give it a try –

Chocolate Chip Oatmeal Cookies


Okay, these cookies are sooo freakin delicious – I made a few minor changes (noted below) and wow they are good….

for some reason I can’t hyperlink so here’s the web address (just copy and paste):

The recipe below is original (my changes are listed at bottom of this post):


  • 1/2 cup(s) (packed) brown sugar
  • 1/2 cup(s) granulated sugar
  • 1/2 cup(s) trans fat–free vegetable oil spread (60% to 70% oil)
  • 1 large egg
  • 1 large egg white
  • 2 teaspoon(s) vanilla extract
  • 1 1/4 cup(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 2 1/2 cup(s) quick-cooking or old-fashioned oats, uncooked
  • 1 cup(s) bittersweet (62% cacao) or semisweet chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In large bowl, with mixer on medium-low speed, beat sugars and vegetable spread until well blended, occasionally scraping bowl with rubber spatula. Add egg, egg white, and vanilla; beat until smooth. Beat in flour, baking soda, and salt until mixed.
  3. With wooden spoon, stir in oats and chocolate chips until well combined.
  4. Drop dough by rounded measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 12 to 13 minutes or until golden. With wide metal spatula, transfer cookies to wire rack to cool.
  5. Repeat until all batter is used.
  6. Store cooled cookies in tightly sealed containers up to 3 days.

Okay so the changes I made where to use Canola Oil instead of oil spread, I used 2 whole eggs and not 1 white and 1 egg, I used dark chocolate chips, and I used quick cook wild oatmeal, and 1/4 cup Stevia powder + 1/4 cup white sugar in place of the 1/2 cup white sugar. Result: soft, chewy cookies!!!

Parmesan-Crusted Pork Chops

We don’t eat a lot of pork chops so I wasn’t really sure how to fix them so they wouldn’t taste like rubber, then I found this quick and easy recipe for Parmesan Crusted Pork Chops from the Food Network website – Yum! It was really easy and even though the recipe says to use Italian bread crumbs, I used plain and added some Garlic Herb seasoning and it was delicious! Also, I cooked these on a lower heat than in the recipe and they turned out great (some of the other reviewers mentioned the heat was too high). Oh, I also didn’t dredge in cheese before egg, I did cheese mixed with bread crumbs after egg.

Below is Copied and pasted from the website.


  • 2 large eggs
  • 1 cup dried Italian-style bread crumbs
  • 3/4 cups freshly grated Parmesan
  • 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
  • Salt and freshly ground black pepper
  • 6 tablespoons olive oil
  • Lemon wedges, for serving


Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.


Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.



Gramma Joanie’s Cottage Cakes

Discovering I had no meat (bacon, sausage, ham, nothing) for breakfast, and no bread and only a few eggs I looked in the cookbook The Toddler Bistro on pg 56, and hit upon this recipe for cottage cheese based pancakes…. well they didn’t turn out as pancakes, more like mushy stringy globs that stuck to my spatula…. and the taste was not the best BUT they do have lots of protein and are quick and hey they got my 15mo old to eat cottage cheese…so they are okay -especially with lots of berries on top!


  • 1/4 cup all purpose flour
  • 1-1/2 tsp canola oil
  • 3 eggs
  • 1 cup cottage cheese


Mix together all ingredients, then pour in heaping tablespoons onto a hot, oiled griddle. Cook on both sides until golden. Top with grated cheddar cheese, applesauce, maple syrup, or fruit spread.