Pumpkin Pie Custard

Here’s a special pumpkin custard recipe that i’m making for the holiday! Hope you all enjoy! 🙂

Prep Time 10 Minutes
Cook Time 1 Hour
Servings 3    Difficulty Easy


  • 3 Tablespoons Pure Maple Syrup
  • 1 whole Egg
  • 1-½ whole Egg Whites
  • 2-½ Tablespoons Granulated Sugar
  • ½ cups Pureed Canned Pumpkin
  • 1 teaspoon Vanilla Extract
  • ⅛ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Ginger
  • ½ cups Skim Milk

Directions: Preheat oven to 325ºF. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom. Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins. Place ramekins into a baking dish and fill with boiling hot water until 1/4 of the side of the ramekins is covered. Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in the refrigerator.

These are delicious little treats, perfect for serving cold or heated slightly in the microwave!

Bon Appètit!

Photo & Recipe Credit

Cheesy Carrot Lasagna


Happy Monday!  This is one of my favorite (comfort-food) type of meals. It’s super easy to throw together, and you can really change things up depending on how you like it…I’ve added things like horse-radish before, but again it just depends on how you prefer you meal to taste : )


  • 1 box No-Bake Lasagna Noodles
  • 1 large jar Alfredo Sauce
  • 2 cups diced Carrots
  • 2 cups diced Zucchini
  • 1 medium size onion, chopped
  • 1 cup finely chopped Kale
  • 16 ounces Ricotta Cheese
  • 1 bag /3 cups Mozzarella Cheese
  • Salt & Pepper

Directions: Starting with the noodles, Layer everything on-top of each other. Cover with Mozzarella, then Bake @ 350 degrees for approximately 45 minuets.

Crock-Pot Directions:  Just do the same layering thing with all the ingredients that you would normally do, but instead just put it in your crock-pot and then set it on high for 3-4 hours (or until completely heated and bubbling)

Tip: Times in cooking may vary depending on the brand of crock-pot you own, so just adjust your cooking time if you know from experience that it will take more or less time. 🙂

Bon Appètit!

Pot Roast

This has been a recipe that has been our family favorite. It is a hearty meal and is quick to pull together and easy to make. Great for one of those days you don’t have much time, just throw everything in the crock-pot in the morning and it simmers and awaits all ready to go by dinner time. Enjoy!

This is a song by, Kari Jobe, that has encouraged me many times, especially when going through rough times. I thought I would share it with you in hopes that it will bless you as well. Its called, “Steady My Heart” http://www.youtube.com/watch?v=BJi_7f1cpbk

Melt-in-Your-Mouth Pot Roast Recipe

Pot Roast

  • 1 pound red potatoes, quartered
  • 1 cup carrots
  • 1 boneless beef chuck roast (3-4 lbs.)
  • 1/4 cup Dijon mustard
  • 2 tsp. dried rosemary
  • 1 tsp. garlic salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. pepper
  • 1/3 cup chopped onion
  • 2 cups beef broth

Place potatoes and carrots in a 5 qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

Yield: 6-8 servings

*picture and recipe from: http://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast

Crispy Smashed Potatoes

I made these last night and the best part is truly smashing them down! 😉  Crispy smashed potatoes are the best of both worlds, giving a mashed potato creaminess with the crackling crisp crust of roasted potatoes. They are super fun to make, so hopefully you will enjoy them too! 🙂 

“…no one is born a great cook, one learns by doing.”
― Julia Child, My Life in France

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
― Laurie Colwin


2 pounds small red Potatoes (1 1/2 – 2″ diameter)

6 tablespoons extra virgin Olive Oil (more if needed)

1 teaspoon Thyme leaves ( or other spice if you prefer)

fresh ground Salt and Pepper to taste

Directions:Preheat oven to 500 degrees.  Place one oven rack at the lowest position and one at the top position.

Scrub the red potatoes and lay on a baking sheet.  Add 3/4 cup of water the to the potatoes and cover with foil.  Bake in hot oven for 30 minutes.

When the potatoes are done, removed foil, drain, and let cool for 10 minutes.  Toss potatoes with 3 tablespoons olive oil making sure each is coated with oil.  Take a cup and “smash” each potato to about 1/3 – 1/2 in thick {this is the fun part}.

Drizzle another 3 tablespoons olive oil on the potatoes, sprinkle with thyme leaves and salt and pepper.  Place the potatoes in your 500 degree oven on the top rack and bake  for 15 minutes.   Move potatoes to the lower oven rack and continue to bake for another 25-30 minutes (until nice & golden brown).

Crispy brown on the bottom, creamy moist and tender in the center.  These potatoes are so perfect!

Bon Appètit!

Recipe from America’s Test Kitchen.

Hasselback Potatoes

So i was browsing Pinterest the other evening and saw a recipe for these potatoes and just thought that they looked so good i had to make them ASAP! So anyway, i trotted off to the kitchen to gather all my supply’s (had some fun learning how to make evenly sliced potatoes) and ended up with the most amazing little potatoes on the planet!   Seriously you guys, Go Make Them! 😉


  • 6 Medium Size Potatoes
  • 2 – 3 Cloves Garlic, thinly sliced
  • 1/3 cup Olive Oil
  • 2 Tlbs. Butter
  •  Sea Salt
  • Freshly Ground Black Pepper

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray – (a glass baking dish is the best) and insert the garlic in between the slits of the potatoes. Scatter some butter on top of each one. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper over top.

Bake the potatoes (covered with foil for 1/2 the time) for 40 minutes until the potatoes turn lightly crispy and the flesh is soft. – or 1 hour for a more crunchy almost chip like potato.

Bon Appétit!

Original Source

Creamy Corn & Cheese Chowder

Morning Everybody!

This particular chowder has become our family’s “go-to” recipe for a good hearty lunch or supper. – It is pretty easy to whip-up, and it is a total people pleaser!  🙂

If you’d like to see the step-by-step tutorial for this recipe, go to the original post by Ree Drummond found >Here<

Prep Time: 15 Minutes  |  Cook Time: 20 Minutes |  Servings: 12


  • 4 Tablespoons 1/2 Stick Butter
  • 1 whole Onion, Chopped
  • 3 slices Bacon, Cut Into Pieces
  • 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
  • 5 ears Corn, Kernels Sliced Off
  • 1/4 cup All-purpose Flour
  • 3 cups Chicken Stock Or Broth
  • 2 cups Half-and-half
  • 1 cup (heaping) Grated Monterey Jack
  • 1 cup (heaping) Pepper Jack
  • 1/3 cup Sliced Green Onions
  • Bread Bowls

Directions:  In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.  Ladle into hollowed out (bread) boules and serve immediately.

 Bon Appétit!

-Oh, One last thing! I  will be posting the recipe that i used for the bread boules, and also a crock-pot (revised) version of this recipe in the near future – so keep an eye out! 😉

Photo & Recipe Shared from: The Pioneer Woman.com

Refreshing Refrigerator Pickles

 https://i1.wp.com/images.tastespotting.com/thumbnails/327878.jpgWe were at a friends house last week and just before we left, our friend mentioned something about a recipe for Refrigerator Pickles to my mom… – I jumped on the word pickles.. (ok, so yes that is my not so little food secret, I LOVE pickles! lol)  So anyways she gave us the recipe, and i experimented with it and changed what i didn’t like. 🙂  It is super simple, and the pickles are to DIE for yummy!


  • 1 cup. Vinegar
  • 2 teaspoons. Salt
  • 1 & 1/2 cups Sugar
  • 6 cups Sliced Cucumbers
  • 1 cup Onions (optional)
  • 1 cup Peppers (optional)
  • Dill sprigs (optional)

Directions: Boil the Vinegar, Sugar and Salt in a medium sized saucepan for 10 minuets, then let cool for 5-10 minuets then pour over sliced Cucumbers etc. in a container that seals tightly. Place in refrigerator and let soak for two days.  After two days you may break into the most wonderful refrigerator pickles ever!!!! 🙂

Happy Pickle Making & Bon Appètit!


Easy Cheese Ball

http://getvinspired.files.wordpress.com/2010/12/ranch-cheese-ball-12-12-12-10.jpg   A friend of mine made this recipe for a get-together, and we all loved it, so i got her recipe!  It’s great for larger gatherings, and since it’s almost the 4th of July i thought i would share it with you!


  • 1 lb. Cheddar Cheese (grated = 4 cups)
  • 8 oz. Cream Cheese
  • 3/4 cup Ranch Dressing
  • 1 tsp. grated Onion
  • 2 tbsp.  Celery  (chopped fine or diced)
  •   1-2 cups.  Chopped nuts

Directions: Soften Cream Cheese. Then in large mixing bowl, mix all ingredients together thoroughly. – form into a ball shape and roll in chopped nuts. Serve with crackers, or veggies!   Keep Refrigerated until ready to serve.   Serves between 8-14 people.

Bon Appètit!

(Photo via Google Image)

Creamy Corn Salad

https://i0.wp.com/static.tastykitchen.com/recipes/files/2012/06/Creamy-Corn-Salad-11-410x307.jpg Most week-days i don’t have much time to prepare a grand lunch for myself,  so when i found this recipe on Tasty Kitchen i was like, wow! NOW we’re in business!!!  😉

~Super easy, and you can whip it up in no time flat for the perfect light summer lunch or side dish for your grill-out.  ~


  • ¼ cups Mayonnaise
  • ¼ cups Milk
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Chopped Red Onion
  • 2 cups Cooked Corn Kernels (I prefer the frozen kind that you can defrost/cook really fast)
  • 2 Tablespoons Fresh Parsley, Chopped (cilantro, or a touch of basil is also yummy)
  • ¼ cups Reduced-fat Feta Cheese, Crumbled
  • Salt And Pepper, to taste

Directions: In a bowl, mix together the mayonnaise, milk, lemon juice and red onion. Add the corn kernels and herbs. Fold in the crumbled cheese and season to taste.

This salad tastes best at room temperature but keep any leftovers refrigerated. Note that if you use canned or frozen corn kernels, roast them briefly in a 400ºF oven until they develop a little color.

I hope you enjoy this recipe as much as i have!  🙂

Happy Cooking  & Bon Appétit!

 [ Original recipe and photo posted by Anita –  here ]

Pita Bread


Pita’s have been all the rage at our house since i was a little girl… the best part is to watch them rising in the oven…everyone has  always  thought it just the best thing since, since….well, just since!-  when the pita’s rise from a very flat rolled-out-round shape, to a  puffed-up tasty bread that they can fill with veggies and dip, or just eat plain.   Even the simple everyday things in life can be enjoyed by making them seem special. 😉


  • 1 cup Water
  • 1 tablespoon Olive Oil
  • 3 cups unbleached white bread Flour, – plus extra for sprinkling
  • 1  1/2 tsp. Salt
  • 1 tsp. Sugar (or you can use a small spoonful of honey)
  • 1 tsp.  rapid-rise active dry Yeast

Directions:  Start by pouring the water and oil in the bread-machine  [or if not using a machine- place in a bowl large enough to work with]. Next sprinkle the yeast on-top. Pour the flour in and then add the sugar and salt in on different sides of the bowl.  At this point you will either turn-on the machine (use the pizza setting if it has it other-wise use the basic one) to let it do the work for you, or you can gently start stirring the mixture with a spatula until you can use your hands to start the kneading process.  When the dough cycle is finished [or the dough has become nicely incorporated and smooth like good dough should be;)] – place it on a lightly floured surface and punch down gently.

Divide the dough into 10-12 equal pieces,   Shape each piece into a ball and then set aside, covered with an oiled plastic wrap for 10 minuets.

Preheat the oven to 450 degrees , then place baking sheets (or if you happen to have one- use a baking stone) in the oven to heat.

Flatten each piece of dough until it is about 1/4 inch thick [no bigger than a medium sized adult’s hand].  Lightly sprinkle each pita with flour, then cover with the plastic wrap for another 10 minuets.

Place the pita’s in the oven and bake for 5-6 minuets, or until they are puffed up and have a light golden tint to them.  [don’t forget to watch them puff up! it’s so cool!]          Transfer pita’s to cooling racks and then be prepared to shoo people out of the kitchen until you are ready to serve them – they will disappear like lightening! 😉

Serve with  humus, veggie’s and dip, or fill with grilled chicken and sauce….the options are endless so get creative!! 🙂

Happy Cooking and Bon Appétit!

Florentine Salad

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“Nothing great was ever achieved without enthusiasm.” ~Ralph Waldo Emerson

Reviewing the recipes that I have posted, I realized that I need to put something extra healthy in to make up for all the sweets that I have put up. I guess you can tell, I have a bit of a “sweet tooth” as some might call it. Now, as I promised I will post something extra healthy, spinach salad.


Florentine Salad

  • 12 oz. Spinach
  • 2 slices crisp fried bacon
  • 1 hard boiled egg – cut up
  • dried cranberries (optional)
  • Chia seeds (optional) for extra nutrition
  • Tomato (diced)


  • 1/3 cup veg. oil
  • 1/4 cup red wine vinegar
  • 1/4 tsp. salt
  • dash pepper
  • 1 clove garlic (minced)

Mix dressing up spread over spinach, bacon and egg, with (dried cranberries and chia seeds, if you desire)

  • Servings: 5-8