No Slivers Here

October 29, 2009

Long time no blog

Filed under: Uncategorized — bettylou79 @ 8:57 pm

I can only think of one valid excuse for not keeping up to date with this blog for the last 2 months.

My husband and I moved in the end of August and it was quite the whirlwind.  We looked for a new apartment practically the whole month and even had a great real estate friend helping us find places.  So at the last possible week she found us a place.  In the time span of  a week she emailed us the listing, we saw it on a Tuesday, signed the lease on a Thursday and got our friends together (bribed with promises of Pizza and beer) and moved on a Sunday.  On Monday of the next week we did the final walk through at our old place.  Wheew!  We rewarded ourselves with a Starbucks frap that we don’t usually get.

We are in love with our new place and the surrounding area as well as the great neighbors.   We still live in the same city but in a different area.  Our neighbors are great and wonderfully friendly, unlike our last place.  The best part about our new place is that the rent is cheaper than our old place but it is about 200 square feet larger!  I feel that the pride and joy of the new place is the huge kitchen!  The old place had a one butt kitchen but this one is huge!  We were finally able to use and take some wedding presents from 3 years ago out of there boxes!  We even have storage for our wine glasses!  I love it!  I’m in love with my kitchen!  I think I might need a Kitchen Aid mixer now.  My excuses for not having one used to be that they were too expensive and that I didn’t have the room.  Well, now they are just too expensive!  Good thing my big birthday and Christmas are coming soon!

The only other reason that I have for not updating is school starting up again.  Those kids keep me busy, well so does the gym!

Rest assured dear readers!  I have been cooking and baking.  I’ve even been taking pictures.  I have quite a few posts that are waiting in the queue so they will be appearing shortly.

Thanks for being so patient with me.

Have a great Halloween!


August 13, 2009

Another non food shameless plug!

Filed under: Uncategorized — Tags: , — bettylou79 @ 5:11 pm

Those of you who know me know that my husband is an artist and is desperately trying to break into the art world, be it video games or even just freelancing.  The latest word that I’ve heard is that he would like to go into business for himself.  Anyone know of a company looking for an artist??  He recently set up an Etsy site to display some of his fabulous talent.  Here is the link to his Etsy site.  Enjoy!

You might also remember his guest appearance on the blog when he wrote about coffee.  I mentioned his website: On said website he also has several of his comics posted.

Regular readers, I promise to update more often.  I have a lot in the que but cooking for myself (husband works nights) is getting a bit boring!  You will see more of me soon!

June 10, 2009

One Year Ago Today…

Filed under: Uncategorized — Tags: — bettylou79 @ 9:22 pm

I started this blog one year ago today.  There were several reasons that I started it.  One was that I had been recently introduced to the world of food blogging by the lovely ladies on the Nest’s What’s Cooking board.   I loved looking at all the new and yummy recipes.  Another reason I started it was becuase I needed something to do over the summer.  I am currently a substitute teacher so as you can imagine there isn’t any work as a sub in the summer.  Thankfully I did teach summer school to fun group of 21 pre-Kindergarteners and pre-1st graders.  I had a blast with them and I’m excited to be teaching summer school again this summer.  Another reason that I started the blog was to have some where to chronicle all the recipes that I was trying and those that were my favorites. This blog inspired me to take risks, try new foods and set some food goals and resolutions.

I was trying to figure out a way to celebrate this milestone and first I decided to do a list of my top 10 favorite posts from the previous year.  That task was much more difficult than I had thought.  So I decided to do my top 3 favorite recipes from all most all the categories I have created for this blog.

Here goes!  I’ve included links to each recipe.  Enjoy!  I hope some of my favorites are also yours.


Smokey Chipotle Hummus

Chocolate Chip Cookie Dough Dip

Spinach Dip


Beef Stir-Fry with Snap Peas

Slow Cooker Beef and Bean Chili

Cheddar Topped Shepard’s Pie


Cinnamon Swirl Bread

Soft Garlic Knots

Black and White Banana Loaf


Banana Cinnamon Waffles

Bacon and Egg Muffins

Buckwheat Crepes with Eggs, Ham and Cheese


Banana Espresso Chocolate Chip Muffins

Tropical Muffins

Cinnamon Crunch Muffins


Chicken Stew with Dumplings

Peanut Crusted Chicken Breasts

Pineapple Stuffed Jerk Chicken


Lighter General Tso’s Chicken

Chicken, Cashew and Red Pepper Stir Fry

Sweet and Sour Chicken


Cowboy Cookies

Hello Dolly’s

Mini Peanut Butter Chip Cookies


Espresso Kahlua Brownies

Molten Lava Cakes

Banana Chiffon Cake


Lemon Garlic Tilapia

Salmon Steaks with Hoisin

Panko Crusted Fish Sticks



Irish Soda Bread

Cranberry Ginger Jelly


Mini Meat Loaves

Fettuccine Alfredo

Easy Meatless Manicotti


Mexican Lasagna


Chipotle Sloppy Joes


Baked Pasta with Sausage, Tomatoes and Cheese

Crock Pot Lasagna

Penne with Roasted Butternut Squash, Pancetta and Sage


Asian Style Pork Chops

Crispy Breaded Pork Chops

Spicy Apricot Glazed Pork

Side Dishes

Roasted Asparagus

Crash Hot Potatoes

Rice Pilaf with Pecans


Parker’s Split Pea Soup

Lentil Soup with Beef

Southwestern Corn Chowder


Italian Meatballs with Spaghetti Squash

Florentine Turkey Meatloaf

Tex-Mex Turkey Burgers


Potato Cauliflower Gratin

Eggplant Parmesan

Zucchini Potato Pancakes

I hope you enjoyed reading some of my favorite recipes.  Happy cooking!

May 22, 2009

Cinnamon Oat Pancakes

Filed under: Breakfast, Main Dish, Uncategorized — Tags: — bettylou79 @ 12:46 pm

These were delicious and very filling.  My husband and I thought they would be great on a day when you’re going to be doing a lot of work out in the yard or another busy outside activity.  These definitely stick to your ribs.

I’m always on the look out for new breakfast food recipes and these fit the bill.  The recipe came from Everyday Food and it even tells you how to freeze them, which I did and I’ve already enjoyed some of the leftovers from the freezer.  We loved the nutty smell and taste that the oatmeal adds to the pancakes.  They also reminded us of some blue corn pancakes that we had a few years ago from a mix that we got from my husband’s brother for a gift.

I strongly suggest you make these before your next camping trip or outdoor project.



Cinnamon Oat Pancakes

source: Everyday Food


Makes 20

  • 2 cups all-purpose flour (spooned and leveled)
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups old-fashioned rolled oats
  • 2 cups milk
  • 2 large eggs
  • 1/4 cup vegetable oil, plus more for skillet


  1. In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
  2. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

March 26, 2009

A shameless non food plug!

Filed under: Uncategorized — bettylou79 @ 4:24 am

Those of you who know me in real life know that my husband is an artist, a darn good one if I do say so.  I’m a little biased though.  If you read his review of Starbuck’s new instant coffee a few weeks ago you might have seen his website with his art and his own blog, King Sheep Productions.

I recently showed him the fabulous site called Etsy, with all it’s hand made goodness, and encouraged him to put up some of his art work.  He will also have some drawings that his sister has done on the site soon, too.  If you’re curious, go check it out here.

Support your local artist!


January 13, 2009

Turkey and Artichoke Stuffed Shells

Filed under: Italian, Main Dish, Pasta, Turkey, Uncategorized, Vegetables — Tags: — bettylou79 @ 1:05 pm

Yummy!  I’ve made stuffed shells before but these might be a new favorite.  I think the first time I made these they had shredded spinach in them.  Instead of spinach, these have frozen artichoke hearts.  I have been seeing recipe for stuffed shells popping up in my Google Reader lately so I was inspired to make them myself.  This dish does take some time to make so make sure you have time or that you don’t want to eat very soon!  I love that this recipe makes enough for leftovers.  In addition to the baked ziti in the previous post, we will also be eating this for a bit!  I ended up freezing one pan of stuffed shells so we can have a quick good dinner later on in the month or maybe next month.  I can’t wait to show you the delicous accompaniment to the shells. I’m so proud!


Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce



  • 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 large yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 1 pound ground turkey
  • 1/2 teaspoon kosher salt, plus 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
  • 1 (15-ounce) container ricotta cheese
  • 3/4 cup grated Parmesan
  • 2 eggs, lightly beaten
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley


5 cups Arrabbiata Sauce, recipe follows

  • 1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Baked Ziti with Prosciutto and Peas

Filed under: Italian, Main Dish, Pasta, Pork, Uncategorized — Tags: , — bettylou79 @ 12:12 pm

This is yet another successful recipe from one of my new cookbooks.  I’ll be honest, the picture sold me!  I’ll make another confession, since I’m on a roll!  When I was little I would order off of menus based on the pictures.  I would read the menu but I would choose my meal by looking at the pictures.  As you can tell these menu’s were from Denny’s and the like!  I remember my Grandpa making fun of me for it later in life.  I guess at one point in my childhood I was a bit disappointed when my food did not look like it did in the picture! Hmm!  It also took a long time for me to figure out that the food you see in commercials is usually not real!  Well, shoot!  But, don’t you eat with your eyes first?  I still love looking through cookbooks, hence the blog, but I’m even more apt to make the recipe if there is a picture and it looks good!

This recipe reminds me of a kicked up version of Macaroni and Cheese.  The white sauce is very similar but instead of adding cheddar cheese you add Parmesan cheese.  I will definitely be making this again!  Be warned this makes enough for a crowd!  We are still eating this! Enjoy!


Baked Ziti with Prosciutto and Peas

source: Williams Sonoma Food Made Fast One Pot



ziti, penne or other tubular pasta ( 1 lb)

1/2 cup unsatled butter

1/2 cup flour

4 cups milk

1/8 tsp nutmeg

2 cups Parmesan cheese

1 cup frozen baby peas

1/4 lb Prosciutto or ham, chopped

1/2 cup fresh bread crumbs


Preheat the oven to 425 degrees and butter a 2 qt baking dish.  Bring a large pot of water to a boil.  Add 2 teaspoons salt and the pasta to the boiling water and cook, stirring occasionally to prevent sticking, until not quite al dente, about 2 minutes less than the package directions.  Drain, rinse under cold running water, and set aside

In the same pot over medium heat, melt the butter.  Add the flour and cook, stirring constantly, for 30 seconds.  Gradually add the milk, whisking constantly to prevent lumps from forming, and cook unitl the sauce is thick and creamy, 5-10 minutes.  Stir in the nutmeg, cheese, peas, and prosciutto.  Return the pasta to the sauce and toss to combine.

Transfer the pasta  and sauce to the prepared dish.  Sprinkle with the bread crumbs.  Bake until the bread crumbs and golden and the sauce is bubbling, about 20 minutes.  Let cool for 10 minutes before serving.

December 29, 2008

Baked Sausages with Herbed Beans

Filed under: Main Dish, Turkey, Uncategorized, Vegetables — Tags: — bettylou79 @ 2:14 pm

If you read my previous post, you know that I received several great new cookbooks for Christmas and my birthday. One that I’m already starting to read through is this great Williams Sonoma cookbook that my husband’s best friend and his wife gave to me. Thanks Pat and Sarah!

This is the first recipe from the cookbook. I used turkey sausage for the sausage that the recipe calls for. I thought this recipe was good but next time I will use less onions for my husband’s sake (he’s not a fan of onions, especially cooked). I also will pair this with some great toasted pumpernickel and whole grain mustard, as the recipe suggests. I did have to make one modification and cook this recipe in a pan that isn’t able to go in the oven when it was on the stove and then I transfered it to a baking dish that was oven safe. I long for a Dutch Oven!!


Baked Sausages with Herbed Beans

source: Williams Sonoma: Food Made Fast One Pot


2 TB Olive Oil, plus 1 teaspoon
Hot or Sweet Italian Sausages, sliced – about 1 lb (I used turkey)
2 large yellow onions, halved and thinly sliced
Garlic – 2 cloves, minced
Thyme – 2 TB fresh and chopped
1 cup chicken broth
2 cans Cannellini beans
1/4 cup tomato puree
Salt and Pepper to taste
1/4 cup bread crumbs
1/4 grated Parmesan cheese


Preheat oven to 400 degrees.
In a large dutch oven over medium high heat, warm 1 tablespoon of the olive oil. Add the sliced sausage and cook, turning occasionally until browned on all sides, between 5 and 10 minutes.
Transfer to a plate. Add 1 tablespoon of oil and saute the onion until softened. Add the garlic and thyme and cook until fragrant, about one minute.
Pour in the chicken broth and bring to a simmer. Add the beans with their liquid and the tomato puree to the pot and cook until the liquid begins to thicken, about 2 minutes. Season with salt and pepper. Return sausages to the pot.
In a small bowl, stir together bread crumbs, parmesan cheese and 1 tsp of olive oil. Sprinkle the bread crumb mixture over the top and bake until golden brown, about 20 – 25 minutes.

New Toys!!

Filed under: Uncategorized — Tags: — bettylou79 @ 1:24 pm

Okay, well they aren’t exactly toys but they are new! I decided to photograph all of my new cookbooks that I got for both Christmas and my birthday which is in November. We’ll just say that I have some reading ahead of me! I love to read cookbooks! I usually look through them while my husband and I are watching TV or there isn’t anything decent on that interests me! Each year my Birthday/Christmas list includes cookbooks of some sort, sometimes I’m specific in titles and other times I just list an author or celebrity who has written a cookbook. Some of the cookbooks in the stack are ones that I would oogle every time I went into a book store with my husband.

Check out my new toys!

100_3496From top to bottom here are my new toys: Martha Stewart’s Cookies; Williams Sonoma: Food Made Fast, One Pot; Martha Stewart’s Cooking School; Barefoot Contessa At Home; The Barefoot Contessa cookbook; and Holiday Get-togethers from Taste of Home. I can hardly wait! I’ve started reading the One Pot cookbook and actually made a recipe out of it. Look for it here!

December 24, 2008

Chocolate Cherry Upside-Down Cake

Filed under: Dessert, Fruit, Holiday, Uncategorized — Tags: — bettylou79 @ 6:26 am

I made this the past weekend and it is quickly becoming one of my favorite desserts. My husband and I went to my mom’s house to celebrate Christmas early with her because we will be celebrating Christmas with my husband’s family. Over the past ten years or so I have been in charge of dessert for Christmas Eve dinner. We always made a special dinner on that night. In the past when my grandparents were alive they would come over to my mom’s house for dinner and our traditional one gift opening that night. My mom usually made her fabulous Lasagna or sometimes a quiche. This year I talked her into the Lasagna!

This year I made this dessert. I have a confession though, I made this last year too but I thought it was so great that I had to make it again! Usually my mom makes a Cherry Pie for Christmas dinner dessert but since I wasn’t sure if there would be one at dessert this year I had to make something with cherries! I love cherries and I also love chocolate cake. As soon as I read this recipe in the Hershey Holiday Recipe cookbook (you know those little magazines tempting you at the cash register in the grocery store), I knew that I had to make it! I also love that this recipe has everyday normal ingredients that you most likely have around your house, even if you don’t have them you will find a use for them after you purchase them.

Enjoy! Happy Holidays!


Chocolate Cherry Upside-Down Cake

source: Hershey’s Kitchens


  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/4 to 1/2 teaspoon almond extract(optional)
  • 1 can (21 oz.) cherry pie filling
  • 1-2/3 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup HERSHEY’S Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract

1. Heat oven to 350°F. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream. About 9 servings.

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