Peanut Butter Oatmeal Sandwich Cookies


For the cookies:

1/2 cup butter, at room temperature

1/2 cup shortening

1 cup brown sugar

3/4 cup granulated sugar

1 cup peanut butter

2 eggs

1 tsp vanilla extract

1 1/2 cups flour

2 tsps baking soda

1 tsp kosher salt

1 1/2 cups oats (quick or old fashioned)

For the frosting:

4 tbsp butter, at room temperature

1/2 cup creamy peanut butter

1 cup powdered sugar

2 tbsp milk or cream

1 tsp vanilla


Beat together butter & shortening for 2 minutes, scraping sides & bottom.

Add brown sugar & granulated sugar. Beat for 2 minutes, until light & fluffy, scraping the sides & bottom. Add 1 cup peanut butter & beat until incorporated. Add eggs & vanilla extract, beat well.

Add flour, baking soda, & salt, stir together until mostly combined. Add oats & stir until combined, scraping bottom & sides, & careful not to over mix. Cover the bowl & chill for a minimum of 3 hours or overnight.

Preheat oven to 350 degrees. Scoop out 1 or 2 inch, depending on preferred size. Bake for 8-10 minutes, ensuring middle is cooked, but careful not to over bake. Allow to cool on sheet for 5 minutes before transferring to a cooling rack. Cool completely before frosting.

Prepare the frosting. Beat butter & peanut butter together until smooth & creamy. Add powdered sugar & beat until well incorporated. Add milk, cream, & vanilla extract. Add more milk/ cream, if desired.

Spread frosting on bottom of cookie & sandwich with another.


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Lemon Green Bean Chicken Pasta

Sometimes my husband surprises me with recipes that I would never have thought he’d be interested in trying and/ or liking. He brought this recipe to my attention, and while the original recipe calls for asparagus, and I cooked it once that way, both of us feel pretty meh about it so I now swap it out with green beans. The lemon in this dish makes it perfect for this time of year.


1 lb. linguine

1 tbsp. olive oil

4 boneless/ skinless chicken breasts

Freshly cracked S & P

Italian seasoning

2 tbsp. butter

1 smalll red onion, chopped

1 lb. fresh green beans (or asparagus), ends trimmed

3/4 cup heavy cream

1/2 cup low-sodium chicken broth

Zest and juice of 1 lemon

3 garlic cloves, minced

3/4 cup shredded mozzarella cheese

1/2 cup fresh grated Parmesan


Fill a large pot of salted water and allow to heat to a boil. Cook pasta according to package directions, al dente. Boil pasta while the chicken is cooking. Drain and return to pot.

Meanwhile, add olive oil to to a large skillet and bring to medium heat. Season chicken breasts with S&P and Italian seasoning. Cook until golden, about 8 minutes on each side, until no longer pink in the middle. Transfer to a plate to rest, then thinly slice.

Melt butter, in skillet, over medium heat. Add red onion and green beans (or asparagus) & season with S&P. Cook until tender, approximately 5 minutes, then add heavy cream, chicken broth, lemon zest & juice, and garlic. Simmer for 5 minutes. Stir in Mozzarella & Parmesan cheese and cook until melted. Serve over linguine.


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White Cupcakes with White, Chocolate, or Twist Frosting

My birthday was last month, & like every year, I look forward to making my own birthday cake. As I’ve gotten older, I’ve discovered an appreciation for vanilla & have found, if given an option, I lean towards vanilla. Of course, I still enjoy chocolate, as well. Perhaps this is why I couldn’t decide on the frosting. That, and I really wanted to try the twist frosting.

It all made for a yummy celebration.


For the cake:

  • 1 cup butter (2 sticks), at room temperature
  • 1/2 cup Crisco
  • 3 cups granulated sugar
  • 5 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 2 tsps vanilla extract, I used clear

For the frosting:

  • 1 cup butter (2 sticks), at room temperature
  • 3 – 4 cups powdered sugar, sifted
  • 2 tsps vanilla extract
  • Unsweetened cocoa powder (to be used later)
  • Pinch of salt
  • 2 – 3 tbsp milk, half & half, or cream


For the cake:

Preheat oven to 350 degrees. Line muffin tins with cupcake liners; set aside.

In a large mixing bowl, cream together the butter, Crisco, & sugar until light & fluffy, about 4 minutes. Add eggs, one at a time, stirring to incorporate after each addition, being careful not to over beat.

In another bowl, sift together the flour, baking powder, & salt. In a large measuring cup, add the milk, buttermilk, & vanilla extract & stir together.

Beginning & ending with flour mixture, alternate adding flour mix & milk mixture to the creamed mixture. Stir after each addition, scraping the sides & bottom.

Distribute batter into muffin tins. Bake for 17 – 18 minutes.

Remove from oven. Allow to cool in pan for 5 minutes before removing to cooling rack to cool completely.

For the frosting:

In a large mixing bowl, cream the butter for 4 minutes. Add the powdered sugar, a 1/2 cup at a time. After each addition has been incorporated, mix on high speed for 10 seconds.

Add vanilla extract & pinch of salt.

Add the milk, half & half, or cream until desired consistency is reached.

Since I wanted to have some cupcakes with white frosting & some with chocolate, after the frosting was made, I removed about half of it to another bowl. With the remaining amount, I added unsweetened cocoa powder & adjusted with milk/ cream for consistency.

For the twist frosting, in a gallon size bag, add white frosting to one side of the bag & chocolate to the other.

Notes: As you can see, the cupcakes weren’t stark white & that’s due to the whole eggs used in this recipe. It’s definitely more flavorful than just egg whites, but in the future, I might play around with it & use 3 whole eggs & 2 egg whites.



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Broccoli, Rice, & Cheese Casserole


  • 1 16oz bag frozen broccoli
  • 1/2 cup diced onion
  • 1 can cream of celery/ mushroom/ chicken soup
  • 1 cup milk
  • 1/2 lb Velveeta cheese
  • 3 cups cooked rice
  • 10-15 cranks of Fresh cracked pepper
  • 12 Ritz crackers, crushed


Preheat oven to 350 degrees. Spray a 2 quart backing dish with nonstick spray; set aside.

In a small pan, sauté onion until soft & translucent.

Cook rice according to package direction.

Cook broccoli in boiling water for 10 minutes, drain well.

While broccoli is cooking, mix together the onion, cream of celery, milk, Velveeta cheese, rice & pepper. Add broccoli, stir to incorporate. Top with crushed Ritz crackers. Bake for 25 minutes.

*Note: I like this with a bit more broccoli so I’ve also added remaining fresh broccoli that needed to be used up.

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Tortellini Bake

Served with a side salad, this is a low-fuss, tasty meal.


  • 1 22oz package cheese tortellini
  • 1 lb ground beef
  • 1/2 an onion, chopped
  • 3 garlic cloves, minced
  • Italian seasoning, per taste
  • S & P, per taste
  • Crushed red pepper, optional
  • 1 26oz jar spaghetti sauce
  • 1 8oz block of mozzarella cheese, shredded


Preheat the oven to 350 degrees. Spray a 9×9 pan with nonstick spray; set aside.

In a large pot, bring salted water to boil. Boil tortellini per package instructions. (I usually have a package of tortellini in the freezer so I boil for longer, 5-7 minutes.)

Meanwhile, in a skillet over medium-high heat, brown the meat along with the onion, garlic, Italian seasoning, S&P, & crushed red pepper flakes. Drain grease, as needed. Stir in jar of spaghetti sauce.

Drain the tortellini & return to pot, add the meat sauce, carefully stir to combine. Once thoroughly incorporated, transfer to pan & top with shredded mozzarella cheese. Bake for 20-25 minutes, sprinkle with parsley. Enjoy.

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Pecan Cream Pound Cake With Pecan Cream Cheese Frosting

I spotted this recipe several months back & filed it away for future use & made it this past weekend when my aunt & uncle came to visit. I hadn’t yet made the frosting when they arrived & I kid you not that my aunt requested to lick off the beaters & clean out the bowl mmm’ing & ooh’ing all the while.


For the cake:

  • 1 1/4 cups butter, at room temperature
  • 3 cups granulated sugar
  • 6 eggs, at room temperature
  • 3 cups flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup sour cream
  • 1/4 cup half & half
  • 3 tsp vanilla extract
  • 2 cups chopped pecans

For the cream cheese frosting:

  • 1 cup finely chopped pecans, toasted
  • 1 8 oz package cream cheese, at room temperature
  • 1/4 cup butter, at room temperature
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 cups powdered sugar
  • 1-2 tbsp milk or cream to thin frosting, if needed


For the cake:

Grease & flour a 10 inch bundt pan; set aside. Preheat oven to 325 degrees.

In a large mixing bowl, beat the butter for 1 minute at medium speed. Continuing at medium speed, gradually add the sugar, until light & fluffy, about 5 minutes.

Add eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the the flour, baking soda, & salt; set aside.

In a 2 cup liquid measuring cup, mix together the sour cream, half & half, & vanilla extract; set aside.

Beginning & ending with flour mixture, alternately add flour mixture & cream mixture to mixing bowl with butter/ sugar mix. Mix at low speed, until combined, scraping bottom & sides as needed.

Fold in the pecans. Pour batter into prepared pan & bake for 1 hour & 15 minutes, or until toothpick inserted into center comes out clean. Cool in pan for 15 minutes before transferring to cooling rack to cool completely.

For the frosting:

With the oven at 325 degrees, add the chopped pecans to a baking sheet & toast for 7 minutes, stirring once. Allow to cool completely.

In a mixing bowl, cream together the cream cheese & butter until well combined. Add the powdered sugar, pinch of salt, & vanilla extract until smooth & creamy. Add 1-2 tbsp milk if mixture is too thick. Stir in cool, toasted pecans & frost.

Serve & enjoy. Refrigerate leftovers or cut into individual servings, wrap in parchment paper, place in gallon bag & freeze.

Adapted slightly from:

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Recipe Redux: Spicy Pasta, Kielbasa, & Green Bean Bowls

You know it’s time to update a recipe when your oldest moves out, makes dinner for herself, & declares, “Mom, I followed the recipe & you use a lot more seasoning than what’s listed.” Then a few months later, your youngest made the same dish for a friend & echoed her sister. Verbatim. The original post date of this recipe was December 2015. 

Here’s the deal: cooking doesn’t have to be precise whereas baking does. In full disclosure, with cooking, I let my senses lead me. It’s not far fetched that a recipe is a guide, but your taste buds take you on the journey so you add or reduce based on what you like. So instead of giving precise amounts on the seasonings, taste as you go, & adjust accordingly.


  • 1 12-16oz box of pasta (Farfalle, Shell, Penne, etc.)
  • 2 pkgs Kielbasa, sliced thin
  • 1 lb fresh green beans, ends trimmed & cut in half (or 2 cans of green beans)
  • 3 tbsp. Butter
  • Olive oil
  • Garlic powder
  • Salt
  • Fresh cracked pepper
  • Red pepper flakes
  • Fresh grated Parmesan


In a large skillet, cook the Kielbasa over medium heat. Meanwhile, in a large pot, add 1-2 tsp salt to the water & when boiling, add the pasta & cook for 4 minutes. At the 4 minute mark, add in the fresh green beans & continue to boil for another 8 minutes along with the pasta. If using canned green beans, simply drain the water & add once the pasta is fully cooked, drained, & returned to stove top.

Remove the cooked Kielbasa to a plate lined with paper towels to soak up grease. Use another paper towel to dab the top; set aside.

Once the pasta/ green beans are finished cooking, drain the water. Do not rinse pasta/ green beans. Add the butter to the pan & put the pasta/ green beans back into the pot. Stir to incorporate the butter. Drizzle in a couple of tablespoons of olive oil. Stir. Add S & P, generously add garlic powder. Stir. Add in red pepper flakes. Stir, taste accordingly, & add more seasoning, if needed. I generally use a lot of garlic powder & fresh cracked pepper. Once seasoned to your liking, stir in the Kielbasa & top with grated Parmesan. Serve immediately.

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Books I Read In 2020

2020, what a year! Despite the global pandemic, race riots, & a tumultuous presidential election, some things remained the same. Thankfully, I still sought & gained comfort & joy by reading; whether that was with hardbacks, paperbacks, kindle, or listening to audiobooks. Below is the list of books I read & my top five favorites:

  1. Lost & Wanted, Nell Freudenberger
  2. Britt-Marie Was Here, Fredrik Backman
  3. Everything Changes, Jonathan Tropper
  4. Catch & Kill: Lies, Spies, & a Conspiracy to Protect Predators, Ronan Farrow
  5. The Things They Carried, Tim O’Brien
  6. If You Tell: A True Story of Murder, Family Secrets, & An Unbreakable Bond of Sisterhood, Gregg Olson
  7. An American Sickness: How Healthcare Became Big Business & How You Can Take It Back, Elizabeth Rosenthal
  8. Come Home To Me, Liz Talley
  9. Know My Name, Chanel Miller
  10. Tell Me Lies, JP Pomare
  11. In An Instant, Suzanne Redfearn
  12. Wall of Silence, Tracy Buchanan
  13. My Dark Vanessa, Kate Elizabeth Russell
  14. Notorious RBG: The Life & Times of Ruth Bader Ginsburg, Irin Carmon & Shana Knizhnik
  15. Unspeakable Things, Jess Lourey
  16. Three Women, Lisa Toddeo
  17. Stories We Never Told, Sonja Youreg
  18. Outliers: The Story of Success, Malcolm Gladwell
  19. Under The Water, Paul Pen
  20. Where The Crawdads Sing, Delia Owens
  21. The Other Woman, Sandie Jones
  22. Small Great Things, Jodie Picoult
  23. Chasing The Dead, Tim Weaver
  24. Everything is Horrible & Wonderful, Stephanie Wittels Wachs
  25. An Exit Interview With My Grandmother, Lily Meyersohn
  26. What Christians Believe, C.S. Lewis
  27. Hunger, Roxane Gray
  28. My Ex-Life, Stephen McCauley
  29. My Grandmother Asked Me To Tell You She’s Sorry, Fredrik Backman
  30. Sold On A Monday, Kristina McMorris
  31. Beartown, Fredrik Backman
  32. Us Against You, Fredrik Backman
  33. And Every Morning The Way Home Gets Longer & Longer, Fredrik Backman
  34. The Good Girl, Mary Kubica
  35. The Dark Bones, Loreth Anne White
  36. A House In The Sky, Amanda Lindout & Sara Corbett
  37. Anxious People, Fredrik Backman
  38. The Rules of Magic, Alice Hoffman
  39. How We Change (And Ten Reasons Why We Don’t), Ross Ellenhorn
  40. Eat A Peach, David Chang
  41. A Single Swallow, Zhang Ling
  42. The Murmur of Bees, Sofia Segovia
  43. How To Slowly Kill Yourself & Others, Kiese Laymon
  44. Resistance, Tori Amos
  45. Emotional First Aid, Guy Wench
  46. Bloodline, Jess Lourey

My favorite five, in no particular order of favorites:


“It was a consensus about the organization’s comfort level moving forward that bowed to lawyers & threats that hemmed & hawed & parsed & shrugged that sat on multiple credible allegations of sexual misconduct & disregarded a recorded admission of guilt. That language of indifference without ownership upheld so much silence in so many places. It was a consensus about the organization’s comfort level moving forward that protected Harvey Weinstein & men like him that yawned & gaped & enveloped law firms & PR shops & executive suites & industries that swallowed women whole.”


“DA: ‘Did you have any intention of kissing the defendant?’ I looked up at Brock, his eyes already on me. I stared back. The thing about victims is that they wake up. Maybe you thought I’d never be able to go through with this. Maybe you thought, she has no memory. But I will never let you forget. DA: ‘Did you have any interest in him at all?’ I wanted to climb onto my stand with a large red paint brush to paint NO across the back wall of the court room in long red strokes, each letter 20 feet tall. I wanted a banner to unfurl from the ceiling releasing crimson balloons. I wanted everyone’s shirts lifted, N’s & O’s painted across hairy stomachs. NO NO NO NO NO doing the wave. I wanted to say, ask me again. Ask me 1 million times and that will always be my answer. No is the beginning & end of the story.”


“With the sun on my face & a dog at my side, I have so much capacity for good. There’s nothing else to do but start from here. With the gentle pressure from the leash in my hand, the clink of metal, & click of toenails on brick. Ruby says it will take a while to feel truly changed, that I need to give myself the chance to see more of the world without him behind my eyes. I’m already starting to feel the difference. There’s a clearness, a lightness.”


“Bitterness can be corrosive, it can rewrite your memories, as if it were scrubbing a crime scene clean, until in the end you only remember what suits you of its causes.”


“I tried to locate what had been good about the day that had just passed. I looked for any moments where my captors had shown their humanity…In the context of the life I once lived, these were small things, ridiculous things, really, but in this place, & under these circumstances, they meant everything. By concentrating on what I was grateful for, I managed to work loose the knots. Each time my captors threw me into that hole, I found another way to climb out. It wasn’t easy. Not ever. Not once. But this way if thinking became my ladder, my doorway. Anywhere, anywhere I reminded myself. I could go anywhere.”

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Butter-Toffee Popcorn

Have you ever noticed how sometimes there is food that people like, but in all actuality, isn’t really very good? I don’t mean preference either, but the food is legitimately subpar, falling into the mediocre, at best, category. I think this type of food conjures up positive memories for people so they equate it with “good” when perhaps it’s more of the feelings associated with it. Think canned chicken noodle soup that maybe your mom prepared for you as a kid when you were home sick from school compared to how that tastes to homemade chicken noodle soup. Or, say, a box of Cracker Jacks at a baseball game you attended with your dad as a kid compared to this homemade butter-toffee popcorn. See what I mean? It’s more the experience & memory than the taste or quality of the food. It isn’t right or wrong, just an observation. Trust me when I say if there were two bowls in front of you & one was filled with Cracker Jacks & the other was filled with this, I’d be willing to bet you’d find this tastes a heck of a lot better. Tastebuds don’t lie & yet, memory is powerful.


  • 4 3oz packages of microwave popcorn
  • 1 cup butter
  • 2 cups brown sugar
  • 1/2 cup corn syrup
  • 1 tbsp honey
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda


Preheat oven to 200 degrees F. Pop the popcorn, remove kernels, & add to a large roasting pan.

In a large saucepan, melt the butter, brown sugar, corn syrup, & honey. Bring to a boil & stir constantly for 5 minutes. Remove from heat, add salt, vanilla extract, & baking soda. Stir to incorporate.

Pour mixture over the popcorn, stirring to evenly coat. Bake for 45 minutes, stirring every 15. Cool to room temperature. Store in air tight container/ ziplock bags.

*This can be made with unsweetened puff corn as well.

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Sausage & Tater Tot Breakfast Casserole


  • 1/4 cup butter
  • 1 30oz package tater tots
  • 1 lb bulk sausage
  • 1 small onion
  • 2 garlic cloves, minced
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 8 eggs
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 tsp season salt
  • 1/2 tsp kosher salt
  • 10 cranks of fresh cracked pepper
  • 1/4 tsp dry ground mustard


Preheat oven to 400 degrees. Place butter in 9×13 casserole dish while heating, once melted, swirl around, add bag of tater tots & toss.

Return dish to oven & bake tater tots for 30-35 minutes.

Meanwhile, chop onion & mince garlic & add to skillet along with sausage & cook until browned & onions are soft.

Whisk together the eggs, milk, sour cream, season salt, salt, pepper, & ground mustard.

Once the tater tots are done, reduce oven temperature to 350. Spread the cooked sausage over the tots, sprinkle the cheese, & pour egg mixture over all of it.

Return to oven & bake for 30-35 minutes until set & the center doesn’t jiggle.

Remove from oven & allow to rest for 5 minutes before serving.

Refrigerate or freeze remaining servings.

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