Monthly Archives: October 2015

rosemary horseradish ham bites 

I love using my grandfathers homemade horseradish in dishes. This one is unique since it calls for rosemary which adds a bit of flare. I love making these on the weekend. I often share them with my neighbors since there are only two of us or they freeze nicely. 


3 1/2 cups of heart smart bisquick mix
1/2 cup chopped green pepper 

1 c skim milk
1.5 cups of egg substitute or 6 eggs

1 teaspoon of kosher salt

2/3 cup of shredded 2% cheddar cheese

2/3 cup of lean ham or Canadian bacon chopped

1/2 tsp freshly ground pepper

2 TB of fresh pureed horseradish

1/2 TB of chopped fresh rosemary


1. Preheat oven to 375 and cooking spray line 12 standard size muffin tins and set aside.

2. In a small bowl mix the horseradish, salt, pepper, and eggs or egg substitute. Set aside.

3. In a large bowl mix biscuit mix, and milk to form sticky dough. Pour out dough onto a lightly floured clean countertop surface and use a rolling pin to evenly spread dough out into about 1/4 inch thick dough. Use a biscuit cutter or a glass about 3.5 inches to form biscuits.

4. Place the cut biscuit into the prepared muffin dish and press evenly up the side and into the tin. Add half the cheese evenly onto the biscuits (about a tsp or so in each). Also add 3-4 slices of the ham onto of the cheese (about half the ham). Add a few pieces of chopped peppers.

5. Divide the egg mixture into the cups evenly about 1/4 cup into each tin. Finish off the cups by adding evenly the remaining ham, pepper, & cheese.

6. Lastly dust with rosemary.

7. Bake the bites for 25 minutes or until the eggs are set. Keep the bites in the tins for 5 minutes on wire rack. Yield: serves 12

breakfast Stromboli


Josh loves a savory breakfast meal whether it’s for breakfast or dinner. This is a good twist on a breakfast pizza and now a family favorite!


1 lb of home made pizza dough or frozen (thawed)
1 cup shredded smoked pepper jack cheese
1/2 cup of chopped green pepper
1/4 lb of breakfast sausage
1 egg
1 oz of skim
1/2-1 tsp poultry seasoning ( i used ruth ann’s from penzey’s)


1. Preheat oven to 500 degrees and place your pizza stone in the oven while it heats. Let it heat for an hour.
2. In a large pan season the sausage with poultry seasoning and brown the sausage until no pink meat remains on medium heat. Once fully cooked pour meat into dish ( I like to line it with paper towel which removes some of the fat). Lightly cook the peppers and place them on top of the cooked sausage.
3. In small bowl mix the milk and egg lightly season with more poultry seasoning. Pour into medium heat skillet and scramble eggs. Once eggs are fully cooked remove from heat and set aside.
4. Take dough and roll it out into a square on a lightly floured surface. Place the meat down evenly in the center of the dough in forming a rectangle. Top with pepper evenly and also with egg evenly. Lastly add the smoked hot pepper cheese. Fold the dough with corners first and the longer sides second. Place the dough fold side down on the hot stone (I like to put cornmeal down to help prevent sticking). Brush with olive oil. Bake for 18 to 25 minutes (until outside becomes lightly brown).  Yield: serves 4

Snickerdoodle Cookies

This past weekend we went to Lake Chautauqua and one of my favorite things about going there is all the quaint antique shops. You never know what you are going to find and what you might stumble across to inspire you to make something delicious! Two items I could not pass up was a pair of antique cookie jars …well my mom would not let me pass up.  
A friend of mine had these snickerdoodles at her wedding and my husband adored them! The bride graciously gave me her mom’s special recipe. 


I have been waiting for the perfect moment to make them! Tonight seemed like the perfect opportunity! I had to fill up my “new” antique cookie jar! 
This recipe yields four dozen cookies using a 60 size scoop. 

Pre directions:
Preheat your oven to 400° in parchment paper lined to half sheet pans with parchment paper.


1/2 cup unsalted butter, room temperature 

1/2 cup shorten

2 eggs

2 3/4 cup unbleached AP Flour

1 1/2 cups granulated sugar

2 tsp cream of tarter

1 tsp  pure vanilla extract (I added this)

1 tsp baking soda

1/4 tsp kosher salt 

Additional topping “dusting”

1 tb sugar

2 tsp ground cinnamon 

(Mix above two ingredients together in shallow dish)


1. Cream with paddle attachment butter, shorten, and sugar in stand mixer. Mix until light and fluffy. 

2. Add vanilla and eggs to the butter mixture mix to incorporate. 

3. In a seperate bowl whisk the flour, baking soda, salt, and cream of tarter until everything well incorporated.

4. Gradually add the flour mixture to the creamed batter. Make sure the mixer is on the lowest speed. Steadily increase the speed to medium to fully incorporate the flour blend. 

5. Portion out the cookies evenly by using a size 60 scooper. Roll the dough balls in the cinnamon and sugar blend in a shallow dish.

6. . Yielding 12 to a 1/2 sheet pan.

7.  Bake at 400 degrees for 8 minutes and remove from oven and from pan immediately. Allow to cool on wire rack and enjoy.