Home Anniversary - Bathroom

To continue the home anniversary celebration, I'm moving on to the bathroom. This is the only space that we had a professional help us with so far.

The day we moved in:

Look again and make sure you don't miss the banana yellow trim or black toilet cover. Yikes!

I can't find pictures of how it was for most of the time we've been here. I painted the trim, vanity, mirror, and light fixture white, removed the wallpaper and painted the walls white, replaced the blinds and the toilet seat, and installed chrome fixtures. It looked better, but the cheap vinyl tiles were falling from the walls and the glossy black floor was a pain to keep clean.

Here is how it looks today!

Children's stool and all! Our bathroom is still small after the reno, so it was hard to get any shots of the shower. We upgraded to a big soaker tub, had subway tile laid all the way to the ceiling, and installed a curved shower rod.

No pictures of the shower before exist. It was AWFUL! I shudder thinking about it. Let's just leave it at the after is 1000 times better. It feels so clean and bright and big! Storage is not extensive, but we only have essentials in the bathroom now which keeps it cleaner. This is our only bathroom - I actually appreciate having less in there. We have the simple human shower caddy in the shower that fits everything we need. The only things out are the tub toys for Cecelia and the stepstool. I love the clutter-free, clean space!

Home Anniversary - Living Room

Tomorrow marks our 4 year anniversary of closing on the house! It sounded fun to do a quick then and now comparison of a few rooms in the house, so we'll start with the living room.

This is our main living space in the house and changes began immediately.

Here we are just after having the place to ourselves:

And a view of the lovely mauve wall.

We hadn't painted before people came to visit, so we had several awkward "did you paint that?" questions before our guests would comment on it.

Within an hour of closing, we had that wall to wall carpeting ripped up and went to town removing staples. The floor was slightly worn but in really excellent shape. The mauve wooden valances were next, followed by the dirty sheer curtains.

This was a few days after the closing. We had nothing but a couch in the house at that point (we didn't move in until after our wedding in December), but we had to have a tree! It's a little Charlie Brown, that tree. Poor thing. But you can see the improvement with the valances and wall-to-wall carpet gone.

We've come a long way now. Some paint, bookcases, a sofa, a pair of chairs, and some new lampshades later here we are, with Christmas decor partially up:

I still can't believe that window looked so small before. It's enormous. Almost too enormous, actually; sometimes I feel a bit like a fish in a bowl. Overall I love it. It lets in tons of light and the sill is the perfect height for babies learning to pull up and walk.

No more pink wall! I know it looks a little bare, but where would dance parties happen if we had a coffee table?

We've made a lot of improvements in here, but I have a few more projects I'd like to do here eventually:

  • Paint the room again. Maybe blue like the shade in this room?
  • Add a credenza to replace the 6 cube unit from Target. I'd love a vintage, leggy mid century one.
  • Layer in some throw pillows and other accessories to bring in some color.
  • Replace the window behind the couch. I believe it is circa 1954, and it lets in lots of unwanted hot or cold air.
In the meantime, the space definitely feels like home after 4 years of making it ours! Stay tuned for updates of some other rooms around the house :)

Warm Red Potato Salad!!!


5 lbs. red potatoes
1 bunch fresh cilantro – chopped
2 red onions – grilled and sliced
5 cloves garlic – grilled and chopped
1 jalapeño – grilled and chopped
¼ cup Romano cheese – grated
½ tsp. ground Cumin
Dashes of sea salt
Dashes of ground black pepper
Olive oil for drizzling

Boil the potatoes until fork tender. Drain and let cool before cutting.

Heat a griddle and grill the sliced onions, garlic and jalapeño until slightly charred.

Heat a large frying pan with a drizzle of olive oil. Add the quartered potatoes, grilled jalapeño, onions, garlic and cilantro. Add the seasonings, grated Romano and toss.

This is a very easy side dish and very tasty.

I would love to thank Rose from The Beadings and Buttons of Randomcreative for linking my site for her Saturday link up!!!   Thank you Rose!! Please be sure to visit her soon!!

With Love,

Zucchini and Mushroom Parmesan Bake!!!

Ingredients for the Sauce:

28 oz. can crushed tomatoes
1 ½ lb. ground sirloin
1 red onion – sliced
4 cloves garlic – chopped
1 Jalapeño – grilled
¼ cup red wine
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Olive oil

Heat a large frying pan with a drizzle of olive oil. Add the ground sirloin and sauté. Drain any excess moisture from the meat. Remove and set aside.

Heat the same large frying pan with a drizzle of olive oil and add the onions, garlic and grilled jalapeño and sauté until the onion is soft. Add the crushed tomatoes and continue to simmer. Add the meat and the wine. Simmer on low. Add all of the seasonings and continue to simmer on low.

For the Zucchini and Mushroom Parmesan Bake:


2 large zucchini – sliced lengthwise and grilled
1 quart of mushrooms – sliced and grilled
slices of bread
16 oz. mozzarella – shredded
Romano cheese for grating
Olive oil for drizzling

Heat a griddle with a drizzle of olive oil. Place the sliced zucchini and mushrooms to grill.

Place the slices of bread to toast on the griddle.

Preheat the Oven 350 degrees:

Prepare a baking dish with a drizzle of olive oil. Spoon some sauce on the bottom. Layer with the slices of toast, zucchini, mushrooms, mozzarella and grated cheese. Continue this layering until all is used.

Place in the oven to bake 35-40 minutes.

This is very delicious and comforting.

With Love,


Giving Thanks!

I had plans to settle in and work all night, but somehow cleaning up from Thanksgiving prep took over. (My contributions are this Moroccan salad with this Champagne vinaigrette, and Paula Deen's to-die-for Pumpkin cheesecake).

While distracted, I came across this photo from 8:30 am on Tuesday morning:

I wanted to share because this is one of the things I'm most thankful for. Having an extra hour every morning as a family thanks to an amazing work-from-home job for Jonathan. We get extra time as a family, and I've stopped dreading mornings so much.

Happy Thanksgiving!

Happy Thanksgiving!!!

Soft & Chewy Cranberry Walnut Cookies
(Adapted from King Arthur Flour)

For cookies you will need:

½ cup butter
¾ cup sugar
zest of 1 medium to large tangerine
1 teaspoon vanilla extract
¼ teaspoon baking powder
½ teaspoon salt
1 large egg
1½ cups flour
Approximately ½ cup cranberries
¼ cup walnuts

Preheat oven to 350 degrees F. 
 Line two baking sheets with parchment paper.

Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt.

Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour, dried cranberries and nuts, stirring until well combined.

Drop the dough by heaping teaspoons onto the baking sheets. Using the flat bottom of a glass dipped in sugar or a spoon, flatten each cookie slightly.

Bake the cookies for 7-10 minutes, or until they’re barely set and a light golden brown around the edges. Make sure not to over bake your cookies or they will not be soft and chewy once they are cool.

Remove cookies from the oven and transfer to a wire rack to cool completely.

These cookies are perfect seasonal treats that I'm sure would have made it to the original Thanksgiving table!
We wish you and your family a very blessed and happy Thanksgiving!!

With love,
Catherine & Tammy♥

Thankful Tree

I found this sweet idea over at Hi Sugarplum. I've had the window open since I saw it and finally got around to making one for ourselves.

We used holiday gift tags that slipped right on the branches.

It was fun to make and turned out pretty adorable. The gift tags and red vase make this festive enough to leave out through December.

Update: I'm liking the vintage milk glass vase even better.

We made pint-size trees as well with the girls:

It's a little heavy on the glue, but they had fun making them! I helped Cecelia come up with ideas for the big tree, but this one was all on her own :)

Eggstraordinary!! Grilled Onion & Bacon Tart!!!

I would like to thank Land-O-Lakes for giving me the opportunity to feature their products, and to create an Eggstraordinary dish.

Land-O-Lakes Eggs are produced by hens fed a premium all vegetable, whole-grain diet rich in corn and soy protein - with no animal fat or animal by-products. This commitment to purity produces eggs with a taste so uniquely fresh and delicious they could only come from Land-O-Lakes.

Eggstraordinary!! Grilled Onion & Bacon Tart!!!


For the Crust:

2 cups flour
½ cup shredded Romano cheese
½ tsp. chili powder
½ tsp. paprika
¼ tsp. fresh ground black pepper
1 Zest of 1 lemon
1 tablespoon lemon juice
3 tablespoons of warm water
10 tablespoons of cold butter

For the Filling:

¼ lb. of bacon – cooked and cut up
1 grilled jalapeño – chopped
1 clove of garlic – grilled and grated
1 red onion – sliced and grilled
½ cup grated Romano cheese
¼ cup grated mozzarella cheese
½ cup milk
6 Land-O-Lakes All Natural eggs
Olive oil for drizzling

To Make the Crust:

In a large bowl combine the flour, cheeses, seasonings and mix. Cut the butter into small pieces and work into the flour mixture until it is crumbly.

Add the lemon zest, lemon juice and water. Work the flour mixture until moistened. You may add an extra tablespoon of water if necessary to bring the dough together.

Shape the dough into a disk and wrap. Refrigerate for 30 minutes.

Place the dough on a lightly floured surface and gently roll out to fit a 10 inch pie dish.

Press down the sides of the crust with a fork and poke the bottom with a fork.

Preheat Oven 350 degrees:

Bake the crust for 15 minutes. Let the crust cool before pouring in the filling.

For the Filling:

Cook bacon and set aside.

Heat a griddle and place the jalapeño, sliced onion and clove of garlic. Drizzle with a little olive oil. Remove when a golden color is achieved.

Let the onion and jalapeño cool before mixing.

In a large bowl mix together the eggs, milk, cheeses, chopped jalapeño, onion, grated garlic and bacon. Pour into the cooled pie shell. Grate a little more Romano cheese on top.

Bake 30-35 minutes until eggs are set.

This is a delicious lunch or light dinner.

With Love,

“Disclaimer: Land O’Lakes provided me with a premium gift package that includes an All-Clad Omelet Skillet, a $50 VISA gift card and a full-value coupon for any variety of Land O Lakes Eggs for review purposes. All opinions are my own.”

Grilled Chicken with Warm Romaine Salad & Rice!!!


3 lbs. chicken breast – sliced
1 cup uncooked rice


2 tablespoons sugar
3 tablespoons Worcestershire Sauce
2 tablespoons Teriyaki Sauce
1 tablespoon Sesame Oil
2 tablespoons Soy Sauce
Zest of 1 lemon
Juice of 1 lemon
Dashes of All-Spice

Combine all of the ingredients for the marinade in a bowl and place the slices of chicken in the bowl. Refrigerate for ½ hour or longer.

Heat a griddle and place the chicken on the hot griddle. Turn the chicken once, so a beautiful golden color may be achieved on both sides.


Prepare the rice as directed with a dash of turmeric and all-spice in the water.

Warm Romaine Salad:

1 head of Romaine lettuce – sliced
1 quart of button mushrooms – sliced
1 red onion – sliced
4 cloves of garlic – sliced


2 tablespoons of sugar
¼ cup vinegar

Heat a large frying pan with a drizzle of olive oil and add the ingredients for the salad. Toss. When the Romaine becomes slightly soft, lift the salad out of the pan so that any water is left behind.

Plate the warm salad with the chicken and rice. Pour the dressing over the salad.

This is a delicious and healthy way to serve up dinner.

With Love,


Arugala, Chick-peas, Sausage & Spaghetti!!!


1 head of Arugala – sliced
4 sweet sausage links - grilled
7 cloves of garlic – chopped
1 large red onion – sliced
1 jalapeño – grilled and chopped with seeds
29 oz. can of chick-peas – drained & rinsed
Dashes of sea salt
Dashes of red pepper flakes
Handful of fresh cilantro – for garnish
Romano cheese for grating
Olive oil for drizzling
1 box of your favorite spaghetti

Heat a griddle and place the jalapeño and sausage on to grill.

Heat a large frying pan with a drizzle of olive oil and add the garlic, onion and sauté until the onion is slightly golden. Add the grilled jalapeño. Remove the sausage from the casing and place in the pan. Add the Arugala and chick-peas. Remove from the heat and toss.

Prepare the spaghetti as directed. Drain and add to the pan. Drizzle with a little olive oil and season with salt and red pepper flakes. Garnish with the cilantro, grated cheese and toss.

This is an easy and delicious dinner.

With Love,


Dynamic Duo: Hawaiian Cookie Tarts

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Inactive Prep Time: 30 minutes

For cookies you will need:

1¾ cups AP flour
½ cup powdered sugar
2 tablespoons cornstarch
½ cup unsalted butter, melted
½ cup apple sauce
1 teaspoon vanilla extract

For filling you will need:
1 cup pineapple preserves
½ cup granulated sugar
1 egg
1½ cups coconut
*Additional powdered sugar for sprinkling

Preheat oven to 350 degrees F. In a large bowl combine flour, powdered sugar, and cornstarch. Using a spoon, mix in apple sauce and vanilla extract until a soft dough forms.

Shape dough into 1-inch balls and place in prepared muffin pans. Press dough in bottom and up the side of each muffin cup. Bake the dough-lined cup for about 8-10 minutes. Remove the muffin pan from the oven and let rest for a few minutes. Spoon 1 teaspoon of preserves into each muffin cup.

In a small bowl mix together sugar, egg and coconut with a fork until well blended. Spoon a teaspoon of coconut mixture over preserves in each cup.

Bake 23 -33 minutes or until cookie crusts are lightly golden brown. Cool in pans on a cooling rack for 30 minutes.

Gently remove each cookie tart, sprinkle with confectioner’s sugar and serve!

Catherine & Tammy♥

Delicious, Fluffy Pancakes!!!


1½ cups flour – sifted
1½ tablespoons sugar
1 tablespoon – baking powder
1 egg
1 tsp. vanilla
3 tablespoons – melted butter
1¼ cup milk

Sift the flour with the baking soda and sugar.

In a small bowl, beat the egg and add the melted butter, vanilla and milk. Stir into the flour, baking soda and sugar.

Heat a griddle and ladle the batter onto the hot griddle. When the pancake begins to get little holes in it flip over. Flip only once.

These pancakes are light and oh so fluffy! They make a delicious breakfast, lunch or dinner! 

With Love, 

Bring on the Green

With cold days and early nights already upon us, I'm trying to take steps to make my home a little healthier this winter.

I happened to be driving by IKEA while thinking about this and quickly made the turn to look at their plants. I pulled up the list of air filtering house plants, and found one there that worked. The Red-Edged Dracaena, which is supposed to be very simple to care for (a necessity given my brown thumb). Bonus, it was only $10.

It looks cute in the living room where it's getting the filtered sunlight the tag asks for.

Oh, if you look closely in the above picture, you can see the other new addition to the living room:

Fake sofa tables!

We haven't decided what to do about a coffee table, we don't have room for end tables, and we need a place to put glasses, etc when using the living room. Sofa tables seemed like an extravagant expense when we're just tucking them next to a wall, so floating shelves ended up being our answer. We have the one you see above and another longer one against the wall behind the other L of the sectional.

Visually, you barely notice them, but functionally, they are perfect. It's one of those projects that I'm definitely regretting not doing it earlier!

Sour Cream Cheese Cake!!


16 oz. sour cream
8 oz. cream cheese
¼ cup corn starch
1 tsp. baking powder
1 cup sugar
Zest of 1 lemon
1 tablespoon lemon juice
1 tsp. vanilla
3 eggs

In a mixing bowl combine the corn starch, baking powder and sugar. Add the sour cream, cream cheese, eggs, lemon juice, lemon zest and vanilla and mix well.

Crumb Crust:

1 ½ cups fine crumbs – such as vanilla cookies or graham crackers
6 tablespoons butter
4 tablespoons brown sugar

Preheat Oven 350 degrees:

Melt butter over low heat. Remove from heat and add the fine crumbs and sugar and blend well. Place the crumb mixture in a pie plate and press down to form.

Bake in oven for about 8 minutes. Remove from oven and let cool a few minutes before adding the batter.

When the pie crust is cooled for a few minutes add the batter.

Bake for 35-40 minutes or until toothpick test comes out clean.

Cool before serving.

This is a light a fluffy cheesecake and very delicious.

With Love,

Easy Carrot Bundt Cake!!!


1 cup sugar
½ cup brown sugar
½ cup butter
6 oz. Greek yogurt
4 eggs
¾ tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp rum extract
1 ½ cups carrots – shredded
½ cup walnuts – finely chopped
2 ½ cups flour – sifted
3 tsp. baking powder
1/3 cup warm water

Chocolate Drizzle with Chopped Walnuts:


1 tablespoon brown sugar
1 tablespoon butter
Handful walnuts – finely chopped
Handful chocolate pieces
1 tablespoon flour
2 tablespoons milk

Preheat Oven 350 degrees:

For the Cake:

Combine sugar and butter in mixer and blend until creamy. Add yogurt, eggs (one at a time), extract and spices and continue to blend. Gradually stir in the shredded carrots and chopped nuts. Combine sifted flour with baking powder and add to the batter along with the warm water.

Pour batter into a butter bundt pan and bake 35-40 minutes or until the toothpick test comes out clean.

Chocolate Drizzle with Chopped Walnuts:

In a small saucepan, on low heat, combine the brown sugar, butter, chocolate pieces, flour and milk.

When the chocolate is melted add the finely chopped nuts and drizzle over cooled cake.

This cake is very moist and a perfect partner for coffee or tea.

With Love,

Chicken with Rice & Tomato Sauce!!


10 chicken legs
10 chicken thighs
Dashes of paprika
Dashes of sea salt
Dashes of Chili Powder
Drizzle of Olive oil
2 cups uncooked rice


29 oz. can - crushed tomatoes
2 onions – sliced
7 cloves of garlic – chopped
2 cups chicken broth
¼ cup wine
16 oz. bag of frozen sting beans
Handful of fresh sage
1 tsp. brown sugar
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Dashes of dried oregano
Drizzle of olive oil

Preheat Oven 350 degrees:

Place chicken in a baking pan and drizzle olive oil over the chicken. Sprinkle all of the seasonings on the chicken and bake 40-45 minutes until the chicken is cooked.

While the chicken is baking prepare the sauce:

Heat a large frying pan with a drizzle of olive oil. Add the garlic, onion and fresh sage and sauté until the onion is slightly golden. Add the chicken broth and tomatoes and continue to simmer. Add the wine and seasonings and simmer on low.

Prepare the rice.

Add the chicken and frozen beans to the sauce. Continue to simmer on low for at least another hour.

Serve over rice.

This is a delicious dish for the cooler weather.

With Love,



1/3 cup butter
½ cup sugar
2 tablespoons brewed coffee
1 cup M & M’s chocolate candies – ground in food processor
2 eggs – slightly beaten
1 tsp. vanilla
¾ cup flour
¼ tsp baking soda


3 tablespoons butter – softened
2 tsps. brewed coffee
1 tablespoon milk
¼ tsp. vanilla
1 ¼ cups powdered sugar

Preheat Oven 350 degrees:

In a medium saucepan combine butter, sugar and coffee. Stir over medium to low heat until slightly simmering. Remove from heat and add M&M’s. Stir until chocolate is melted. Stir in eggs and vanilla until combined. Stir in flour and baking soda.

Butter a pan and spread batter in pan.

Bake 18-20 minutes or until edges are set and begin to pull away form sides of pan.


In a small mixing bowl beat the butter with an electric mixer. Gradually add powdered sugar, beating well. Slowly beat in coffee, milk and vanilla. Spread over cooled brownies.

These brownies are very good.  They will bring a smile of comfort.

With Love,

Oven Stuffer with Sausage Stuffing!!!

7 lb. oven stuffer roaster

Marinade for Oven Stuffer:
¼ cup olive oil
1 tablespoon vinegar
2 tablespoons honey
Dashes of cumin
Dashes of ground thyme

2 links sausage – open casing and remove sausage
2 cups fresh breadcrumbs or stuffing mix
3 stalks celery – chopped
1 medium red onion – chopped
4 cloves garlic – chopped
¼ cup wine
1 tablespoon butter
Drizzle of Olive oil

Preheat Oven 350 degrees:

Clean roaster and pat dry. Combine ingredients for the marinade and rub chicken with marinade.

Heat a large frying pan with a tablespoon of butter and a drizzle of olive oil. Add the garlic, celery, sausage and red onion and sauté until the onion is softened. Add the fresh breadcrumbs or stuffing mix and toss. Add the wine and toss again.

Loosen the skin on the roaster and stuff under the skin of the roaster.

Place roaster in the oven and bake 20 minutes per pound or until the juice on the thigh runs clear.

This is a delicious a festive way to serve a roaster!!

With Love,

Moist & Delicious Raisin Muffins with Sticky Toffee Sauce!!!

Moist & Delicious Raisin Muffins with Sticky Toffee Sauce!!!
Adapted from: King Arthur Flour



1 cup raisins
¼ cup soft butter – 2 ounces
¼ cup brown sugar
½ tsp baking powder
1 large egg
2 tablespoons dark molasses
1 tsp. vanilla extract
1 cup all-purpose flour
¼ tsp baking soda


½ cup brown sugar
6 tablespoons brown sugar
¾ tsp. cornstarch
¾ cup milk

Preheat Oven 350 degrees:

Butter cup-cake tins:

Bring the raisins to a quick simmer and drain.

Beat ¼ cup butter, brown sugar and baking powder until fluffy. Beat in the egg, then the molasses and vanilla. Beat in the flour.

Puree the raisins in a food processor. Add the baking soda, and stir into the batter. Pour into the prepared cup-cake tins.

Bake 18-22 minutes or until the toothpick test comes out clean. Cool before removing from tins.

Sauce: Cook the sugar and butter over medium-low heat. Carefully mix in the milk. Cook mixture whisking gently. Add the cornstarch and gently bring to a simmer to thicken. Turn off heat, cover and let stand to cool down.

Drizzle over the cooled muffins.

These are absolutely delicious for dessert or a treat for breakfast!

With Love,

Grilled Mushroom Soup with Garlic Bread Crumbs!!!


2 quarts button mushrooms – sliced
2 bunches scallions – chopped
3 stalks celery – sliced
3 cloves garlic – chopped
4 cups chicken broth
1 cup milk
1 tsp. butter
Drizzle of olive oil

Garlic Bread Crumbs:

1 cup homemade bread crumbs or Italian style bread crumbs
2 large cloves of garlic – chopped
1 tsp. lemon juice
Grated Romano cheese
1 tsp. butter
Drizzle of olive oil

For the Soup:

Heat a griddle and place the sliced mushrooms on the griddle. Drizzle a little olive oil over the mushrooms and let grill to a beautiful golden color.

Heat a soup pot with the tsp. of butter and a drizzle of olive oil. Add the scallions, celery, garlic and grilled mushrooms. Sauté for a minute or two and add the chicken broth. Bring the soup to a low simmer, turn off the heat and add the milk and cover.

Garlic Bread Crumbs:

Heat a small frying pan with the butter and a drizzle of olive oil. Add the garlic and bread crumbs and sauté until the garlic get slightly golden. Add the lemon juice and grated Romano cheese and toss.

Serve with rice or noodles and top with the bread crumbs.

This soup is a nice warm up to the end of a day.

With Love,

Necklace Recreated

I've been purging my clothes, shoes, and jewelry trying to keep only the things that I love and use often. Only a few necklaces that made the cut, including one I haven't worn in awhile yet couldn't bring myself to part with. It's a beautiful piece, but it's a lot of necklace for my mostly-casual weekend activities.

While browsing for a more understated, longer necklace, I realized the ones I loved were very similar in color to the one spending most of its time gathering dust. Before the motivation disappeared, I grabbed the necklace, my needle-nose pliers, and put my old rosary repair skills (thanks mom) to work. About 30 minutes later, I was left with four longer strands.

I love the options this new look offers; they can be layered, each one works singly, and the longest one can double up. Now it has me wondering what other much-loved/little-used things around here could use a bit of tweaking!

Pears in Red Wine!!!

Pears in Red Wine
(From James Beard’s American Cookery)

6 pears
1 pint port or sherry
1 cup sugar
3 slices lemon
3 slices orange

Peel the pears and core with a small bowl cutter or paring knife, leaving them whole with the stem intact. Combine the wine and sugar, bring to a boil, and simmer 5 minutes. Add the pears and the lemon and orange slices, and reduce the heat to the barest ebullition. Poach until the fruit is just tender. It may take 1 to 1½ hours. Cool in the sauce, and serve very cool.

This is a wonderful and delicious treat for any season and occasion!

Many Blessings,

Yam & Sour Cream Pie!!!


3 cups cooked sweet potato – about 5 yams
3 eggs
1 cup sugar
Dashes of cinnamon
Dashes of cloves
Dashes of nutmeg
Dashes of ginger
1 tsp. vanilla
1 ½ cups sour cream
¼ cup milk
4 chocolate coated cookies – for crumbled topping

Preheat Oven 350 degrees:

Rinse yams. Bake in oven with skin on until soft and skin is wrinkled. Let cool and remove skin.

In a mixing bowl combine the eggs and yams. Add the sugar and spices and mix well. Add the milk, sour cream and vanilla and once again mix well.

Honey Nut Cheerio Crumb Crust!!!

1 ½ cups fine crumbs 
6 tablespoons butter
4 tablespoons brown sugar

Preheat Oven 350 degrees:

Place honey nut cheerios in food processor, until fine.

Melt butter over low heat. Remove from heat and add the cheerios and sugar and blend well. Place the crumb mixture in a pie plate and press down to form.

Place in oven for about 8 minutes.

Remove from oven and let cool for a few minutes before adding pie mixture.

Place yam batter in pie shell and crumble cookies on top of pie.

Bake 35-40 minutes or toothpick inserted in the middle comes out clean.

Let cool before serving.

This is very seasonal and very good!!

With Love,

Sweet & Spicy Bok Choy Soup!!!


1 head bok choy – sliced
½ cup sliced baby carrots
7 cloves garlic – chopped
1 onion – sliced
2 roasted jalapeños – chopped with seeds
4 cups chicken broth
29 oz. can cannellini beans – drained & rinsed
2 tablespoons brown sugar
Dashes of red pepper flakes
Dashes of sea salt
2 cups uncooked rice – prepare in a rice cooker
Olive oil for drizzling

Dressing for Rice:

Juice of 2 lemons
2 tablespoons brown sugar
Dashes of ground cumin
Dashes of chili powder

Heat a wok or sauce pan with a drizzle of olive oil add the brown sugar and red pepper flakes and heat. Add the sliced onion, jalapeños and garlic and sauté until the onion is slightly clear.

Add the bok choy and carrots and let the bok choy cook down. Add the chicken broth and beans and let the soup simmer on low while preparing the rice.

When the rice is prepared place in bowl and drizzle the dressing over the rice.

Place a scoop of rice in a soup bowl and ladle the soup over the rice.

This soup is delicious!!

With Love,