Lemon and Pea Alfredo

lemon and pea alfredo

This is a recipe I adapted from one Giada Di Laurentiis had on her show this morning. You can find the original recipe here:


Lemon and Pea Alfredo

1 lb fusilli pasta
1 cup parmesan cheese
1 pkg cream cheese, cut into cubes
1 1/2 cup peas
3 tbs lemon juice
salt, pepper, and garlic to taste

1. Bring a large pot of salted water to a boil. Add the pasta and cook until just short of al dente, about 10 to 11 minutes.

2. Drain the pasta and return to the pot. Put on low heat. Add parmesan and cream cheese, stirring to melt and mix the cheese. Add peas, lemon juice and seasoning. Continue to stir, cooking until pasta is al dente and cheese is melted.

Butterfinger Cheesecake 

My son loves cheesecake and he loves peanut butter. So for his 21st birthday, I came up with this recipe☺


1 1/2 cup crushed pretzels

1/3 cup butter


5 pkg cream cheese

1 1/2 cup sugar

1 cup peanut butter

2 tsp vanilla

3 eggs

1 cup butterfinger pieces


1/2 cup crushed pretzels

1/2 cup butterfinger chips

1/2 cup white chocolate chips
1. Combine pretzels and butter for the crust. Press into the bottom of a greased pan. Bake at 350 for 5 minutes. Cool.

2. Beat cream cheese and sugar until smooth. Add peanut butter and vanilla. Mix well. Add eggs and beat on low until just combined. Stir in butterfinger pieces. Pour over crust.

3. Bake at 350 for 50-55 minutes or until almost set. Remove from the oven and let sit for 15 minutes. 

4. Combine topping ingredients and sprinkle over cake. Bake 10 minutes longer. 

5. Cool for 1 hour. Refrigerate leftovers (if you have any!)

Ginger Molasses Cookies


2 cups flour

1 stick butter

1/2 cup sugar

1/2 cup molasses

1 egg

2 top baking soda

1 1/2 top cinnamon

1 top cardamom

2 tsp ginger

1 tsp nutmeg

1/4 top salt

Preheat the oven to 375.

Cream sugar and butter together. Add molasses and egg. Mix well.

Add soda and spices. Mix well.

Gradually add flour and mix until all combined.

Form dough into 1 inch balls and roll in sugar.

Bake for 8-10 minutes.

Chicken Taco Rice



6 boneless, skinless chicken thighs
1/4 cup vegetable oil
1 cup salsa
1 package taco seasoning
3 cups water
2 cups minute rice
1/2 teaspoon tumeric
1 teaspoon garlic

1. Cut the chicken into bite size pieces and brown in oil.
2. Add salsa, taco seasoning, Garlic and tumeric.
3. Simmer, stirring to get the chicken pieces coated with spices.
4. Add water and bring to a
rolling boil.
5. Add rice, cover and remove from heat.
6. Let sit for 5-10 minutes.
7. You can top with lettuce, tomato, onion, cheese, or sour cream. Or just enjoy plain!

Cranberry Oatmeal Cookies

cranberry oatmeal cookieIngredients

  • 1/2 cup dried cranberries
  • 1/2 cup walnuts
  • 1/2 cup shortening
  • 1-1/4 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • 2 cups quick-cooking oats
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon vanilla
  • 2 teaspoons ginger
  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Beat in molasses. Combine the oats, flour, baking soda, salt, cinnamon, cardamom, and ginger; gradually add to the creamed mixture and mix well. Stir in cranberries and walnuts.
  2. Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.

Breakfast Burritos



Breakfast Burritos

1 pound breakfast sausage crumbled and browned

1/2 cup green chile

2 cup tater tots

garlic and salt to taste

8 eggs

1 cup grated cheese

6 tortillas


1. Combine browned sausage crumbles, green chile, garlic and salt. Heat through.

2. Add tater tots. Cover and cook until tater tots are heated. Using a spoon, smash them a little.

3. Add eggs and mix until all ingredients are coated with the egg. Cover and cook until eggs are fully cooked.

4. Top with grated cheese and cover until cheese is melted.

5. Put a cup or so of the egg mixture into a warmed tortilla and roll up.





Southwestern Wild Rice Chicken Bake

sw rice n chicken 2

1 1/2 lb chicken

4 cups water

1 Tbs chicken bouillion

1 cup wild rice

2 Tbs butter

1/2 cup chopped onion

1/2 cup sliced bell pepper

1/2 cup green chile

1 Tbs red chile flakes

garlic, salt, pepper to taste

Boil the chicken in 4 cups water. Add chicken bouillion, salt, pepper and garlic. When chicken is fully cooked, remove it from the water.

Add rice to water and cook as called for in the directions. When it is done, remove from heat.

Saute onion, peppers and chile in butter. Shred the chicken and add to the vegetables. Add rice and sauté for a couple of minutes.

Pour into a greased baking dish. Bake at 350 degrees for 30 minutes.

sw rice n chicken 1

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