Wednesday, May 18, 2016


a photo says it best!  While looking through the window I'd been admiring the pink blossoms on our Dogwood Tree.  Then walking by it, the sun was brightly shining & I had the iPhone ready.  It was just perfect timing to snap a photo!  Spring is here!


Wednesday, May 11, 2016

Grilled Pork Tenderloin

~May 2016~
Sometimes there's just no foodie photo!  What??!!  You may think- no foodie photo.  That is true- no foodie photo.  Dinner happened so quickly.  Instead, here's a photo taken from our driveway.  Spring is here in great splendor with flowering bushes & colorful leaves popping out! 

Today was a sunny warm day & our thermometer read 80°F.  Such comfy weather!  Definitely grilling time!  A 1 Lb. Pork Tenderloin had been purchased yesterday & an opened bottle of BBQ sauce was in the fridge.  Dinner was quick & easy & yummy.  Bowties n Cheese, a fruit salad & slices of tender, moist, yummy grilled Pork Tenderloin.

I like Pork cooked well done (no pink), so this method of grilling a 1 Lb. piece works so well for me.

Grilled Pork Tenderloin

1 Lb. Pork Tenderloin
1/3 Cup BBQ Sauce

    1. Heat Grill.
    2. Rinse Pork Tenderloin under cold running water.
    3. Place on a large platter.
    4. Pour about 1/3 Cup BBQ Sauce on top.
    5. Turn Pork Tenderloin over until totally coated with Sauce.
    6. Grill on one side for 14 Minutes.
    7. Using grilling tongs, turn Tenderloin over & grill other side until done.  With our grill a Medium Heat for total of 27- 29 Minutes.
    8. Remove from Grill & place on a clean plate.
    9. Let sit for 5 Minutes.
    10. Cut into slices on diagonal & serve.
    While the Pork Tenderloin was grilling, the Pasta was cooking & the salad was prepared.  Quickly dinner was ready.  It was after dinner I realized there was no foodie photo to share.


    Friday, May 6, 2016

    ~Blueberry Delisimo~

    Blueberry Delisimo
    This Sunday is a special day- Mother's Day!!!  All week we have seen advertisements in the newspaper, online & on t.v. reminding us to "get something" special for your mom.  "Getting something" on Sunday that is a very yummy homemade dessert would be an extra special treat!

    Days are filled with much to do, so a dessert that takes care of itself in your oven is the way to go.  Blueberry Delisimo topped with vanilla ice cream is oh so good!  It's the dessert that does not look appealing before the baking dish is placed in the oven. 

    Before baking in the oven.
    Then, magic occurs!  While baking, suddenly there's aromas of Blueberries & Cinnamon.  After the timer buzzes & the oven door is opened, Blueberry juices are bubbling on the edges of the baked cake inside the baking dish!   

    This dessert is definitely a family fave.  Many years ago when our older son was "back home" working a late shift, he'd return home exhausted in the wee hours of the morn.  Yes, every night a nutritious dinner was waiting in the fridge for him to microwave.  As the story goes- One night he spied a Blueberry Delisimo first in the fridge.  A spoon, a t.v. & a comfy chair were located.  Spoonful after spoonful was well- delicious!  Suddenly the rose colored Pyrex baking dish was e-m-p-t-y.  Dinner had been cold, yummy & filling.  It was dessert!  From the next day on, this Blueberry dessert was named Blueberry Delisimo.  It is one tasty dessert!

    Blueberry Delisimo
    Oven:  350°F    Time:  55- 60 Minutes 

    2 Cups Blueberries, defrosted & drained, if not fresh
    1 Tablespoon Lemon Juice - I use Realemon.
    1 teaspoon additional Flour
    1/2 Cup Sugar
    1 Cup Flour  
    1 teaspoon Baking Powder
    1/4 teaspoon Salt
    3 Tablespoons solid Crisco shortening
    1/2 Cup Milk, can be Soy Milk 
    1/2 Cup Sugar
    1/4 teaspoon Cinnamon
    1 Tablespoon Cornstarch
    7/8 Cup Hot Water - boiled or microwaved for 1 and 1/2 Minutes

    1.  Preheat oven to 350°F. 
    2.  Spray PAM in a glass 8"x8" pan. 
    3.  Place Blueberries in pan.
    4.  Sprinkle on the Lemon Juice & the 1 teaspoon additional Flour.
    5.  In a small bowl combine Sugar, Flour, Baking Powder & Salt.  
    6.  Add solid Crisco shortening.  Blend with pastry blender.
    7.  Add Milk, stir together.
    8.  Place spoonfuls of mixture over Blueberries.  Then, spread mixture over Blueberries.
    9.  In another small bowl, combine additional Sugar, Cinnamon and Cornstarch.  Sprinkle over batter.
    10.  Heat water.  Pour water over entire mixture in pan, making sure all dry ingredients are covered with water.
    11.  Bake at 350°F for 55- 60 Minutes - until brown on top.  (Use a cake tester, too.)
    12.  When serving, place the berries on the top in dessert dishes. Top with a scoop of vanilla ice cream.
    13.  Cover and refrigerate any leftover dessert.
    ***I've been asked about the unusual 7/8 Cup of water.  The reason:  When I used 1 Cup, the blueberry juice bubbled up and my oven was a mess.  When using 3/4 Cup water this dessert was too dryMy solution - 7/8 Cup easily measured with my Pyrex liquid measuring cup worked well.  :)

    This is one mighty fine dessert to share with your Mom!  


    And To all Moms,
    Mother's Day!!!

    Tuesday, April 26, 2016

    ~Blueberry Torte~

    Blueberry Torte
    Do you enjoy desserts filled with blueberries?  Our supply of the local fruit in the freezer is almost gone!  How did that happen?  There are only 3 bags left.  I had plans for one bag this past week. 

    The blueberries were defrosted & good to go!  One stick of unsalted butter was on my counter along with my springform pan.  A Blueberry Torte was on my mind.  This yummy light dessert is filled with 2 cups of blueberries.  Marian Burros' & Lois Levine's very popular Plum Torte is enjoyed by so many people, you've probably seen the basic recipe before.  But, I don't use plums when baking this dessert.  I use blueberries.  Blueberries are just the best with my family, so we enjoy a Blueberry Torte!  It's so delicious!  I've changed the original recipe a bit, but always use a stick of unsalted butter.  Margarine just doesn't make it, here.

    My Changes:
    • Use 2 Egg Whites + 1 Whole Egg.
    • Add 1 teaspoon Cinnamon into batter.
    • Add 1/4 Cup Milk (I use Soy Milk) into batter.
    • Sprinkle less Cinnamon/ Sugar on top.
    After prepping the batter, spoon into a springform pan that has been sprayed with PAM.  Use fresh washed blueberries or defrosted drained frozen blueberries.  Scatter on top of the batter & slightly push in.  Sprinkle on the cinnamon/ sugar mixture & place in the preheated 350°F oven.  In 45- 50 Minutes a yummy dessert is baked!
    Ready to be placed in the 350°F oven.

    Blueberry Torte
         adapted from Marian Burros' 
         & Lois Levine's Plum Torte recipe

    Oven:  350°F          Baking Time:  45- 50 Minutes

    1/4 lb. unsalted Butter, softened  
    3/4 Cup Sugar
    1 Cup Flour
    1 teaspoon Baking Powder
    1 teaspoon Cinnamon- can use a little less.
    pinch of salt
    1 Whole Egg + 2 Egg Whites
    1/4 Cup Milk- can be Soy, Whole or Low Fat
    2 Cups Blueberries- defrosted, drained frozen or fresh washed 

    For Cinnamon/ Sugar Mixture, combine:  
    • 1 Tablespoon Sugar
    • 1/2 teaspoon Cinnamon
    ***I've saved an empty Cinnamon container with shaker top to make/ store my Cinnamon/ Sugar Mixture.  
          This comes in very handy!  

      1. Using a mixer, combine Butter & 3/4 Cup Sugar, beat.
      2. To creamed Butter/ Sugar add Flour, Baking Powder, Cinnamon, Salt, Egg + Egg Whites.
      3. Beat with mixer.  Batter will be stiff. 
      4. Slowly add 1/4 Cup Milk & beat.
      5. Using a large spoon place batter in springform pan that has been sprayed with PAM.  Spread evenly.
      6. Place Blueberries on top of batter & gently press in slightly.
      7. Sprinkle Cinnamon/ Sugar Mixture on top.
      8. Bake in preheated 350°F oven for 45- 50 Minutes.
      9. Use toothpick or cake tester to test for "doneness".
      10. Place on cooling rack for 10 Minutes.
      11. Remove sides from springform pan.  Cool longer.
      12. When cooled, carefully use a knife to slide between torte & bottom of pan to separate torte easily.
      13. Place another cooling rack on top of torte, flip over.  Remove bottom of pan.
      14. Then place plate on torte bottom & flip again.
      15. Serve slices with vanilla ice cream or dollop of whipped cream.
      Slices of this Blueberry Torte also freeze very well!  It's a great dessert surprise to locate in the freezer after a busy day!  However, this time there were no extra slices to freeze.  There are a couple more bags of local blueberries in our freezer!  :)


      Friday, April 15, 2016

      Bowties n Cheese

      Bowties n Cheese
      Someone just might think that I haven't been cooking/ baking lately!  Well, not so.  Lots of good stuff going on here!  Our temps are warmer, so a daily walk is on the agenda.  Daily walks also include chatting it up with neighbors that we haven't seen all winter.  That sounds like a long time. Maybe it's not that long, but extended conversations have not taken place, either.  Spring is here!

      This past year I've been working on my family's Genealogy.  It's both fascinating & answering questions that I've always been curious about.  I've learned that it also comes in very handy to be able to read/ write cursive writing.  Some penmanship on records is very legible.  Other times- not so much.  You know how I like History, so I'm determined to learn more!  It's a good time to share one of my family's comfort foods from my childhood.  Now, when I prep it, I use Bowtie (Farfelle) Noodles.   

      Any time of year Bowties n Cheese are always enjoyed at dinner.  If a starch such as potatoes or corn are not found in my kitchen/ freezer to prep as part of dinner, this is a very tasty side dish!  The Farfelle Noodles are cooked according to directions on the package.  After draining them, return to the pot.  Add 1 Tablespoon Butter/ Margarine & 8 oz. Cottage Cheese.  Stir.  Warm over a Low Heat for about 2 minutes.  The Cottage Cheese melts a bit & blends with the cooked noodles.    

      Bowties n Cheese

      Farfelle (Bowtie) Noodles
      1 Tablespoon Butter/ Margarine
      8 oz. Cottage Cheese- I use Low Fat with Chives.
      Dash of Pepper

      1. Cook desired amount of Farfelle Noodles according to package directions.
      2. Drain & return hot noodles to pot.
      3. Add 1 Tablespoon Butter/ Margarine & stir.
      4. Then, add 8 ounces of Cottage Cheese to pot, stirring.
      5. Sprinkle on a Dash of Pepper, stir.
      6. Cover.
      7. Before serving, heat over a Low Heat for about 1- 2 Minutes, stirring constantly.
      8. Stir, serve & enjoy!
      This is such a tasty side dish!  Any extra portions can be covered & placed in the fridge.  Add a little more Cottage Cheese & reheat before serving again.


      Monday, April 4, 2016

      February in April!

      First Flowers, Then Snowflakes!
      Sure is February in April!  At least that's what it looks like & how it's felt yesterday & today.  Oh wait- I live in New England!  

      Last week we were enjoying the colorful flowering bulbs in our back perennial garden.  Some of us stored away the snow shovels & snow blowers for next winter.  However, yesterday & today the back perennial garden has an absence of color.   There were a lot of flakes floating down! 

      Spring is just around the corner- again.  :)

      Enjoying the seasons,

      Friday, March 25, 2016

      Sassy Raisin Sauce

      Two ingredients in Sassy Raisin Sauce
      Raisins & Apple Juice
      Are you serving Baked Ham this Sunday for dinner?  If you are, Sassy Raisin Sauce is a yummy topping for the tender slices of Ham!  Filled with Raisins, it's an easy sauce to prepare at the last minute.  You probably already have the ingredients:  Apple Juice, Raisins, Cornstarch & Butter/ Margarine

      Think Sunday- you are almost ready to serve dinner.  It's at this time that a tasty topping that comes together so quickly is needed!  What a great added touch!  And- it tastes so good. 

      I also like to serve this topping over Butternut Squash Ravioli!

      Sassy Raisin Sauce
      Yield: about 2 and 1/2 Cups

      3 Tablespoons Cornstarch
      2 Cups Apple Juice
      2 Tablespoons Butter/ Margarine
      1 Cup Raisins

      1. Place Cornstarch in small saucepan.
      2. Slowly add in 1/2 Cup Apple Juice.
      3. Stir, dissolving Cornstarch.
      4. Then, add remaining Apple Juice to saucepan, stir.
      5. Add 2 Tablespoons Butter/ Margarine.
      6. Add Raisins.
      7. Stir constantly while cooking over medium heat.
      8. Sauce will thicken & boil.
      9. Boil & stir for 1 Minute.
      10. Serve hot.
      If a smaller amount is desired use directions above & the ingredients below-  

           For 2 Servings:  
           1 Tablespoon Cornstarch
           2/3 Cup Apple Juice
           About 1 Tablespoon Butter/ Margarine
           1 Handful Raisins

      This is always a great addition to a Baked Ham Dinner!  Or as a Butternut Squash Ravioli Topping!


      Happy Easter!!!