Chicken Pillows (can be used as a make ahead freezer meal)!

3 packages crescent rolls
1 8 ounce cream cheese
1/2 cup butter softened
1/4 cup green onions
2 cups cooked chicken
1/8 tsp pepper
1/2 cup melted butter
1 cup Italian bread crumbs
1 can cream of chicken soup
4 ounces sour cream
1 TBS lemon juice

In a medium size bowl cream your butter and cream cheese with a hand mixer.  Add the cooked chicken, pepper and onions.  

(If you do not have a favorite way to cook your chicken, this is how I cook mine.  I like to boil my chicken because this way makes the chicken really tender and it shreds easily.  Place your chicken breast in a sauce pan and cover with water.  Let the water come to a boil and skim off the white foam from the top of the water.  Then add 1 beef bouillon cube, 2 chicken bouillon cubes and 1 tsp dried onion.  Cover, turn to low and simmer for about 30-40 minutes.  Once done remove form water, shred the chicken and set aside.)

Open the crescent rolls and separate.  With one roll form it into a rectangle and add a spoonful of mixture into the middle of the roll.  Bring the side up around the chicken and pinch the dough together so that the chicken mixture is sealed in side.  Set on a sheet pan and repeat until all of the chicken mixture is gone. (HINT: use cold dough; the warmer it is the more difficult it is to work with)

Roll the chicken pillows in the melted butter and then roll in the bread crumbs and return to the pan.  Bake at 350 degrees for 20 minutes or until golden brown.

While the chicken pillows are baking make the sauce.  In a small pot put the soup, sour cream and lemon juice.  Heat over medium heat until warm.  Serve over the chicken pillows and voila.

(If you want this as a make ahead meal,  wrap each chicken roll in plastic wrap and place in a zipper bag and put in the freezer.  These can be taken out directly from the freezer and baked but you will need to add about 10 minutes to the baking time. Do not make the sauce ahead. It will curdle when you thaw!)

Chocolate Peanut Butter Chip Cookies!

This is a spectacular cookie that you will love for years!  I hope you enjoy.

1 Cup Butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp salt
2 cups peanut butter chips
 (Make sure you use the name brand ones.  It makes a huge difference)

Preheat the oven to 350 degrees.  In a bowl cream together the butter and sugar.  Add the eggs and vanilla and beat until smooth and creamy.  In a separate bowl combine the flour, cocoa, baking soda and salt, stir into the creamed mixture.  Fold in the chips and drop by teaspoonful onto a greased cookie sheet.  Bake for 8-10 minutes until just done.  Cool on wire racks and devour!

Roasted Vegetable Focaccia Sandwich

This sandwich is absolutely heavenly.  It is packed full of flavor.  The first time I made it my husband turned up his nose and said, "A sandwich without meat, I'm a man, I need meat".  But when he tried it he loved it!  Even manly men can eat this sandwich!

1 loaf of focaccia bread
1 small eggplant, sliced 1/4 inch thick
1 small zucchini, sliced 1/4 inch thick 
1 small yellow squash, sliced 1/4 inch thick
2 plum tomatoes
fresh basil, julienned 
 fresh mozzarella cheese
2 TBS olive oil
2 garlic cloves, minced
1 1/2 tsp salt
1 tsp pepper

Put your sliced vegetables in a large bowl that has a lid.  Add the minced garlic, olive oil, salt and pepper in the bowl.  Put the  lid on and shake softly.  This will distribute the oil around  to all of the vegetables.  Lay in a single layer on sheet pans and roast on 425 degrees for 20 minutes or until soft.

In the meantime.  Slice your tomatoes and mozzarella and set aside.  Slice your fococcia bread in half, horizontally.  Sprinkle lightly with olive oil and set aside.  When the vegetables are done, remove from oven to cool slightly.  Put the focaccia bread under the broiler until lightly toasted.

To assemble sandwich, lightly cover bread with mayonnaise.  Then layer on the vegetables. Followed by, the tomatoes, mozzarella and fresh basil. Serve and enjoy! 

Apple Spice Cake with Vanilla Butter Sauce

This recipe is an absolute favorite around my house!  My husband will ask for this for his birthday cake almost every year.

Apples Spice Cake

1/2 cup vegetable oil
2 cups sugar
2 eggs
2 cups flour
2 tsp. soda
2 tsp nutmeg
2 tsp cinnamon
1 tsp salt
4 cups peeled and grated apples (approximately 8 medium apples)

In a mixer combine oil, sugar and eggs.  In a separate bowl sift the flour, soda, nutmeg, cinnamon and salt together.  Then add to the oil and sugar mixture.  This will make a thick batter.  Then add the apples.  Bake in a 9x13 greased pan at 350 degrees for 45-60 minutes.  Remove from oven and cool.

Vanilla Butter Sauce

1/2 cup of butter
1/2 cup evaporated milk
1 cup sugar
1 tsp vanilla

Combine all of the above ingredients together in a sauce pan and heat over medium heat until boiling, stirring continually.  

Pour sauce onto individual pieces of cake and serve.

Baked Tortellini

I first found a recipe for baked tortellini about three years ago.  Since then I have modified and changed the original into this one.  If you are in the mood for good old comfort food, this is one you need to try!  Don't let the many steps scare you off.  You won't regret it!

1 pounds chicken (cooked and shredded)
1 TBS beef bouillon
1 TBS chicken bouillon
1 tsp dried onion flakes
1 1/2 pounds cheese tortellini (dry or fresh)
1 quart Alfredo sauce (recipe below)
1 TBS olive oil
1/2 onion, diced
3 garlic cloves, minced
1/2 cup frozen peas
3/4 cup dried bread crumbs
1/4 cup fresh Parmesan cheese, grated
3 TBS melted butter

I start by cooking my chicken.  I like to boil my chicken for this recipe.  Place your chicken breast in a sauce pan and cover with water.  Let the water come to a boil and skim off the white foam from the top of the water.  Then add the beef bouillon, chicken bouillon and dried onion.  Cover, turn to low and simmer for about 30-40 minutes.  Once done remove form water, shred the chicken and set aside.

I have used several different types of tortellini.  My favorite is fresh, cheese filled, spinach tortellini.  Whatever you can find will be fine as long as it is cheese filled.  Cook the pasta according to the packaging.  30 second before it is done pour the frozen peas directly into the pasta water.  Then drain with the pasta.

1 quart heavy cream
1 cube of butter
1 1/2 cup freshly grated Parmesan cheese
1 tsp pepper

About 10 minutes before the chicken is done start the Alfredo sauce.  In a saute pan melt the butter.  While continually stirring, slowly add the cream. (You will want to have your cream be room temperature or it will turn your butter hard and won't mix well)  Then add your Parmesan cheese and pepper.  Stir until the cheese is completely melted.  

In a small saute pan heat the olive oil,  add the onions and garlic and saute for about 3-5 minutes.  Add the sauteed onions and garlic into the Alfredo sauce.

In a large bowl combine the pasta, Alfredo mixture, chicken and peas.  Pour into a 9x13 pan.  

In a small microwaveable safe bowl melt 3 TBS of butter.  Add the bread crumbs and 1/4 cup of grated Parmesan cheese.  Sprinkle over the top of the tortellini and bake at 350 degrees for about 30 minutes. 

French Bread

I love this bread.  It is not as crunchy on the outside as a normal french bread but I like my bread more soft. I use this bread recipe for almost everything.  This makes great french toast and garlic bread.  I hope you enjoy!

2 TBS yeast
3/4 cup warm water
1/2 tsp sugar

In a mixer combine 2 2/3 cup warm water, 1 TBS salt, 1/4 cup sugar and 3 TBS melted butter.  Than add the yeast mixture and mix well.  Then add 9-10 cups of bread flour.  Let rise for 1 hour or until doubled.  Form into 2 french bread loaves and place on a greased cookie sheet.  Top with an egg wash (1 egg and 1 TBS water beaten).  Let rise until double.  Bake on 400 degrees until golden brown about 15-20 minutes. 

Oatmeal Coconut Cookies

This recipe was passed down from my husbands grandmother, to his mother and then onto me.  I have to be careful when I make these because I can't stop eating them and I am not exaggerating! 

1/2 cup butter
1/2 cup shortening
1 cup sugar
1 cup brown sugar (packed)
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp salt
1 tsp soda
3 cups oatmeal
1/2 cup coconut
1/2 cup chopped pecans

Cream together the butter and shortening until fluffy.  Add the granulated sugar and the brown sugar and mix together well.  Then add the rest of the ingredients.  Using a medium cookie scoop drop onto a greased cookie sheet and bake for 7-9 on 350 degree

Pineapple-Zucchini Bread

I got this recipe from a wonderful lady I just met.  I had never had pineapple in my zucchini bread and loved it.  So, I thought I would share it!    

3 cups all purpose flour
2 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1/4 tsp baking powder
3 eggs
1 cup oil
2 tsp vanilla
1/2 large can crushed pineapple (well drained)
2 cups shredded zucchini
1 cup chopped pecans

Mix all ingredients together in a mixer on low speed until well blended.  Grease pans well with shortening and flour.  Fill pans 2/3rd full and bake at 350 degrees for 1 hour.  If you are doing mini loaves you will want to start checking your bread at 35 minutes.  This recipe is great and can even be done in a bundt pan.  It is super yummy fresh out of the oven with butter.  I hope you love it as much as I did!

Steamed Turkey Wontons

These wontons are super easy to make and are also low in calories and fat.  They can be great as appetizers or they can be combined with fried rice to make a meal!

1/2 lb. lean ground turkey
1 egg
2 TBS soy sauce
1 tsp grated fresh ginger root
2 garlic cloves, minced
1 TBS plain dry bread crumbs
1/4 tsp cayenne pepper (optional)
16 wonton wrappers

1/4 cup rice vinegar
2 TBS soy sauce
1 tsp freshly grated ginger root
1 tsp sesame oil
1 garlic clove, pressed

For the wontons, combine turkey, egg, soy sauce, bread crumbs, garlic, ginger root and cayenne pepper in a bowl.  Using a small scoop, place a scoop of turkey mixture on the wonton wrapper.  Lightly brush the edges of the wonton with water.  Fold the wonton over and seal. Place in a steamer and cook covered for 5-7 minutes.  

For the sauce, combine all the ingredients and mix well.  When wontons are done serve immediately with dipping sauce.


1 package lasagna noodles
8 oz. frozen spinach (thawed and well drained)
1 TBS olive oil
1 small zucchini, sliced
1 small yellow squash, sliced
5 mushrooms, sliced
1 large container of ricotta cheese
1 egg
3/4 cup fresh Parmesan cheese
1 1/2 cups mozzarella cheese
2 TBS fresh basil
2 tsp. fresh oregano
3 TBS softened butter
1 quart of your favorite spaghetti sauce

Cook the lasagna noodles according to the package.  Make sure you do not over cook. 

In a bowl combine ricotta cheese, egg, 1/2 cup Parmesan cheese, 1 cup mozzarella cheese, 1 TBS basil, 1 tsp oregano and spinach. (Drain as much water as you can out of the spinach.  I take a paper towel and blot it until it is dry.  If you do not do this your lasagna will be runny!) Set aside.

In a saute pan put the olive oil.  When the oil is hot saute the squash and zucchini for about 3-5 minutes.  Then add mushrooms and saute for another 3 minutes.  Then add the spaghetti sauce and warm through.  Set aside.

Once the noodles are done, drain and rinse with cool water.  In a 9x13 pan spread 1/2 cup of the spaghetti mixture.  Then put down a layer of the lasagna noodles.  Followed by a layer of the cheese mixture and then start over with the spaghetti sauce.  Finish the top layer with the lasagna noodles and top with the remaining spaghetti sauce.  Then top with the remaining Parmesan cheese, mozzarella cheese, basil and oregano.  Once this is drop small pieces of butter over the top of the lasagna.  This makes the cheese topping really yummy. Cover with tinfoil and bake at 375 degrees for 45 minutes.  Remove the tinfoil and bake uncovered for another 15 minutes.  Let sit for at least 20 minutes.  If you don't do this your lasagna will fall apart.  


I am not a huge fan of lemon bars but these are by far my favorite!  It has a rich buttery crust with just the right amount of lemon.  I hope you like them!

 1 cup flour
1 stick butter softened
1/2 c powdered sugar

2 cups granulated sugar
3 tsp lemon zest
3 TBSP lemon juice
1 tsp baking powder
1/2 tsp salt
4 eggs
powdered sugar for garnish

Heat oven to 350 degrees.
Mix flour, butter and powdered sugar with a pastry cutter until it forms peas size pieces.  Press the flour mixture into an ungreased 9x13 pan. Bake for 20 minutes. While crust is baking beat remaining ingredients on high speed for 3 min or until light and fluffy.  Once the crust is done pour the lemon mixture over the hot crust and bake 25-30 minutes or until it is golden brown. Cool and then dust with powdered sugar.


These cookies are my husbands all time favorite cookie.  They take a little more time so when he gets them they are truly a treat.  There is something about chocolate and peanut butter that makes my mouth water. YUMMO!  This recipe makes A LOT of cookies.  So you may want to half it!

2 cups butter
1/4 cup shortening
2 cups baking cocoa
1 cup chocolate syrup
1/2 cup peanut butter
6 eggs
5 cups sugar
5 tsp vanilla
5 cups all-purpose flour
3 tsp baking soda
1 tsp salt

1/2 cup butter softened
1 cup peanut butter
1 cup milk
2 tsp vanilla
11 cups of powdered sugar

In a saucepan melt butter over low heat.  Remove from heat and stir in the cocoa, chocolate syrup and peanut butter until it is smooth. Set aside and cool.

In a large mixing bowl beat eggs and sugar until lemon colored.  Beat in the chocolate mixture and vanilla.  Combine the flour, baking soda and salt in a separate bowl and slowly add to the chocolate mixture.  Using a small or medium cookie scoop drop onto an ungreased baking sheet 2 inches apart.  Flatten with a glass dipped in sugar.  Bake at 350 degrees for 10-12 minutes or until surface starts to crack.  Cool for 2 minutes before removing to wire racks.

In another mixing bowl, beat butter and peanut butter until smooth.  Beat in milk and vanilla. Gradually add powdered sugar.  Spread on the bottom half of a cookie and top with a remaining cookie, making a sandwich.  

*** These cookies are recommended to be served with a large cold glass of milk***


This is the easiest salad you will ever make!  It is a family favorite at my husbands family reunions. Enjoy!

1 large package instant vanilla pudding
32 oz vanilla yogurt
16 oz whipped cream
48 oz. mixed berries (no strawberries)

Mix the vanilla pudding, yogurt, and whipped cream together.  Fold in frozen or fresh berries and voila!  If you use frozen berries make at least one hour ahead of time so that berries have time to thaw.


It is a tradition in our family to make Halloween sugar cookies each year. It has become one of the many highlights of this time of year. This recipe is my mothers and it is by far my favorite. I have tried numerous sugar cookie recipes and always come back to this one. These cookies are stiff enough to frost but are still really soft to eat. Then we make a frosting glaze instead of normal frosting. This helps alls your goodies to stick when you are decorating. Plus, they are delicious!

1 cup butter
1 1/2 cups sugar
3 eggs
1 tsp vanilla
3 1/2 cups sifted flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt

Cream butter and then add sugar gradually until light and fluffy. Add eggs, one at a time. Stir in vanilla. In a separate bowl sift dry ingredients together and then add gradually to the creamed mixture. Chill in the refrigerator for 2-3 hours.

On a well floured surface roll dough to 1/8 inch thick. Cut into shapes. Bake on and ungreased cookie sheet at 375 degrees for 6-8 minutes. Cool slightly on cookie sheet and the remove to a cooling rack.


In a saucepan melt 1 cube butter over medium heat. Remove from stove top and add a pinch of salt, 1 tsp vanilla, 1/2 tsp almond extract, 3-5 TBS of canned milk and 1 pound of powdered sugar. Color frosting and have fun decorating!!

***As your glaze cools it will stiffen. If it gets too stiff to decorate heat over low heat. If you get it too hot it will ruin the icing***