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Egg McMuffin

5 Jan

I’m probably not supposed to use that phrase – since it’s TMed or copyrighted or something.  Meh.  The point being you and I are both looking for a quick and easy, and preferably somewhat nutritional entree and this sure beats the ‘real’ one in all regards.  Maybe you think I’m out of my gourd for even acting like a recipe is required?  W/e – I really like the Mickey D one okay!?    And these guys consider it a ‘top secret recipe’ so I’m not that looney alright?

So here’s what ya do:


Easy Egg McMuffin

Recipe yoinked from Top Secret Recipes


1 English Muffin

2 Slices fake bacon (or veggie meat of your choice)

1 egg

1 slice American Cheese

*small empty can about the circumference of the muffin (tuna, soup or even mini pie dish all work!)


1. Heat a pan to medium heat. Split the English muffin and brown each face in pan while cooking bacon (I usually just nuke them).

2. Grease the inside of the can with shortening/nonstick spray.

3. Place the greased can on the hot pan (still on med. heat) and crack egg into it.  Break the yolk and lightly salt.

4.  When the egg surface begins to firm cut around the inside of the can gently to free the edges. Remove egg from can and cook other side for 1 additional minute.

5. Built your sammie!  I recommend bottom of muffin, cheese, egg, fake-on, top of muffin.  Nuke for 20 sec. to achieve uniform heating.


Serve with a greek yogurt, toasted walnut, cinnamon and honey parfait if you really wanna kill it:)


S’more Pie

5 Jan

Let’s be real here.  You’re not interested in New Years Resolutions, counting calories, losing weight, self-control, all that nonsense  – that was so 4 days ago.  You’re interested in warm, gooey comfort foods that make your mind and belly happy.  Which, of course, makes 2 of us.  So let’s get on with it! (PS – Yes, I already published a lengthier version of this post (with pics) – I’ve got sugar brain.  Just take it as a hint to make it already if you haven’t yet!)

S’more Pie

(adapted from Smitten Kitchen)


For crust
5 tablespoons salted butter, melted, plus additional for greasing
1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz, pulsed in a food processor until finely ground)
2 tablespoons sugar

For chocolate cream filling
7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
1 cup heavy cream
1 large egg, at room temperature for 30 minutes

For marshmallow topping
1 bag marshmallows  – I used the big puffy ones but I’m sure the little guys would do :)

*Got a wicked sweet tooth?  Go crazy and incorporate a light and fluffy peanut butter frosting.  NOM.


Make graham cracker crust: Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie 9- to 9 1/2-inch pie plate. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.  PS) Feel free to use a premade crust – I won’t tell:)

Make chocolate cream filling: Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg until combined and pour into graham cracker crumb crust (crust will be about half full).

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Optional Step: Love peanut butter?  Add a layer of peanut butter frosting.

Top with marshmallows.

Brown topping: Preheat broiler. Transfer pie to a baking sheet protect crust with foil/pie shield. Broil 3 to 4 inches from heat, until marshmallows are golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

Please note, this is a messy one, messily delightful – not the prettiest but worth every sticky bite.

Note: Pie (before browning topping) can be chilled up to 1 day.

Fall Fest – Recipe #2 – Stupid Easy Donuts

27 Oct

I always thought that making donuts at home would be an messy, time-consuming, disappointing endeavor.  

Turns out, my waist-size was in a much better place because of this false belief.

This past weekend (henceforth known as Fall Fest weekend) I made donuts at home using a recipe I’d stumbled onto on good ol’ Pinterest.  My personal donut belief system came crumbling down around me in a pile of hot fluffy frycakes.

As far as that recipe…

Guess how many ingredients?  3.  

Guess how many steps? 3.

Guess how delicious?  CRAZY.   Continue reading

Fall Fest – Recipe #1 – Brussels Sprouts and Smoky Onions on Cheddar Toast

25 Oct

So this past weekend hubs and I had some wonderful friends come up from NYC to visit.  And let me tell you kids, we squeezed AS MUCH autumn joy as humanly possible into those 36 hours.

And before we get to the goodies, here’s a little snapshot of our delicious weekend:

Yeah, so we took some goofy pics.  Don’t judge;)

Poppa bear the great tractor man!! Continue reading

Nutella Cookies – Soft, chewy and easy peasy!

16 Oct

If you don’t follow me on Pinterest (what your deal be?) then perhaps you haven’t noticed my obsession with Nutella.  Nothing new really, just now publicly visible.

Nutella on toast, nutella on crackers, nutella in pies, nutella snack-packs, apples dipped in nutella, it’s all just so dreamy.

I even made my own Nutella a few weeks ago (but that’s a story for another post kids).

My latest Nutella victory came in the form of one of the simplest cookies I have EVER made…  You best be making these ASAP:

4 Ingredient Nutella Cookies

Recipe adapted from A Busy Nest


  • 2 cups Nutella
  • 1 cup sugar (plus about 1 c. for rolling)
  • 2 cup all-purpose flour
  • 2 eggs


  1. Preheat oven to 350 degrees.
  2. Blend all ingedients together well.
  3. Form into 1-inch balls.  Roll balls in sugar (I did some in regular white and some in fun fall colored sugar)
  4. Place on cookie sheet. Criss cross with a fork pressing down gently.
  5. Bake 7-8 minutes or until set. Cool (or devour right out of the oven if you’re antsy in your pantsies).
You’ll be totally astounded at how freakin’ delicious these are and how well they keep their light, soft and yet chewy texture.  They’re not the type of cookie that hardens up when they cool.  In fact, you’ll probably be left thinking…
where have you been my whole life?
PS) Special thanks to Miss Oyin for the lovely autumn sugar via super-cheer-inducing care package:)

Homemade Dishwasher Detergent

8 Aug

So last week I mentioned that I’d picked up the simple ingredients to make some homemade dishwasher detergent.  And maybe I was ridiculously excited about it (I’m an old married woman, it’s the little things these days!).  But come on guys – it’s totally gonna save some serious monies!!  So here’s the lowdown:

Homemade Dishwasher Detergent (On the cheap!)

Recipe from Frugally Green

You need:

  • 2 cups of Borax (laundry aisle of your grocery store)
  • 2 cups of Baking Soda (a big box is also available in the laundry aisle)
  • 4 small packets of unsweetened lemonade Kool-Aid (you can also use 4 tablespoons of citric acid–if you can find it)

You do:

  1. Mix it all together.  That’s it.  One measly step.  Unless you count…
  2. Do a happy cash-money saving dance.
You use:
2 tablespoons per load, one inside the closed locking cup and one in the open cup.
This was def. one of those, no way this can work that well for such simple ingredients and hardly any money.  And then, by Job, it did!  My dishes came out squeaky clean without a bit of residue and spelling delightfully fresh! Happy dances ensued!
You can store it in your old detergent box or a glass jar so I can see the money you’re saving more clearly:)  I figure this cost me about $3 and should last about 32 loads.  As opposed to the $7 I used to pay for that many loads previously.  Plus, you can use white vinegar for your rinse agent!  Go figure!!
Anyways… happy savings kiddos!! xoxo:)

Easy Peasy Homemade Laundry Detergent (on the cheap)

17 Jul

Hi kiddos!  How are you all?  I hope each and every one of you had a stellar weekend!

Ours was frankly marvelous! It consisted of:

  • HARRY POTTER!  (Ok, that’s a bit of a lie – that was more Thursday evening/Friday morn  – but still – killer flick with great friends:])
  • Brother home (and Carolyn – what a sweetheart!)
  • Catching up with a long lost high school pal – and learning the most exciting tip EVER (more on that later – it totally deserves a post of its own)
  • A lovely day at the lake with fam (this past week has literally been PERFECT summer weather – I couldn’t love it more!)
  • A 20+ hour rendez vous with one of my college besties, Jer Bear and my cousin – such a dream team!  Wine bars, smores, bon fires, games, lots of homemade yummies and a walk on the canal – doesn’t get much better than that!
  • Saving gobs of money while making an environmentally friendly choice.   Read on:)

Continue reading