Banana-Oatmeal Bread – Good and good for you!

I always like to try a recipe as is the first time, then make alterations based on what we like/don’t like. This recipe was excellent as is. I lightened it up by using less oil and substituting applesauce for 1/2 the oil. (I’ve also substituted applesauce when I’m a wee bit short on bananas – I’ve made banana bread with extra banana in the past and it’s tricky getting the middle to cook, so keep that in mind… I also added walnuts – I think they add so much!

I didn’t use a mixer, so this was quick and easy to toss together and is quite excellent as a hearty breakfast with yogurt and fruit or a midday snack to get you through until dinner!

Click HERE to print this recipe – or click HERE to see original Cooking Light recipe.

This recipe is a favorite that you will likely make again and again – Recipe inspired from a recipe in Cooking Light magazine!

Catch you back here tomorrow!


No Bake Oatmeal, Peanut Butter & Chocolate Cookies

Are you looking for a quick and easy recipe no-bake cookie recipe? I didn’t think I was a fan of the no-bake chocolate, peanut butter, oatmeal cookies – but after I made them (I’m not sure if this recipe was different, but let me tell you…) OUT OF THIS WORLD! Bonus… you don’t even bake them!

Once you mix up the batter, you spoon onto a cookie sheet with parchment paper (or silicone baking sheet), let sit 30 minutes and they are done!

Click HERE to print the recipe!

No Bake Oatmeal, Peanut Butter & Chocolate Cookies

Yield: 2-3 dozen cookies  – these take approximately 45 minutes to make.


½ cup unsalted butter

1.5 cups sugar*

½ cup whole milk (can use 2%)

4 tablespoons unsweetened cocoa powder

Pinch of salt


½ cup smooth peanut butter

2 teaspoons vanilla extract


3 cups Old Fashioned Oats*

In 4qt (large) saucepan, add the butter, sugar, milk, cocoa and salt.

Bring to boil (stirring it together). Boil 1 minute. Then remove from heat…

Add peanut butter and vanilla, stirring to incorporate

Stir in oatmeal.

Once all ingredients have been combined, drop by teaspoonfuls onto Parchment lined cookie sheet. (I used a silicone baking mat on one cookie sheet, and didn’t use parchment and it worked ok, but it would be easier to use Parchment Paper).

Let cool 30 minutes to set. You can then store them in an airtight container at room temp (or fridge) for up to 2 weeks. I cannot imagine them lasting one week, they are that good…

This recipe was adapted from the recipe by the Brown Eyed Baker (

*What I changed: I added less sugar (1 ½ cups vs. 2 cups) and I used Old Fashioned Oats instead of Quick Cooking Oats, as called for in the recipe. Very minor changes.

Beyond delicious!

NOTE: These are excellent and perfect for get-togethers – but beware if dogs are nearby, dogs cannot eat dark chocolate…

The TNH SC 24A plan by Moser Design Group!

This is the TNH SC 24A plan by Moser Design Group. It’s great plan that has 2,168 square feet, with 3 bedrooms and 2.5 bathrooms. There is a master suite down, another bonus!

Another wonderful porch across the front of the house. The living and dining are open to the wonderful kitchen. Working in this kitchen you won’t miss anything that’s going on, that’s for sure! There is a master suite downstairs as well as the laundry room and a powder room. Perfection!

Upstairs there are two bedrooms with a shared bath. The front bedroom has access to the wonderful porch. What a dreamy plan, perfect for so many of us!

All images via, used with permission…

Images are not for construction or reproduction, they are property of the design firm.

Catch you back here tomorrow!

Beef & Green Bean Stir Fry!

This is one of my very favorite recipes from Chinese restaurants. It often ends up being quite unhealthy, mostly due to the fact that there is a lot of soy sauce and oil… Although I did splurge and use Jasmine rice instead of brown rice (Trader Joe’s freezer section – already cooked, microwave 3 minutes – it’s fabulous), the rest of this recipe is pretty healthy.

I took bits and pieces from different recipes, and in the end LEFT OUT THE SOY SAUCE (recipe includes it, with an *, to remind you that you can omit) and ended up with this. Quick, easy and beyond favorite recipe!

Click HERE to print the recipe…




1/3 cup beef broth

*1 Tablespoon organic soy sauce low sodium

1 teaspoon rice wine vinegar

pinch of red pepper flakes if you like

Stir Fry

Canola oil

fresh green beans (two big handfuls of fresh with ends snipped – I used between 1/4-1/3 pound) – dry them so they don’t spit when hit oil.

1/2# stir fry meat (I used sirloin steak, or flank steak)

3-4 scallions (green onions) OR regular onion, sliced thin

Ginger (to your taste, use microplane to grate it – I used about a 1” piece)

Garlic (as much as you like)

Cooked Rice, enough for two servings.

Sesame Seeds (optional) – can toast them or use plain


The beef and green bean portion cooks quickly, so start it once your rice is almost ready.

Mix ingredients for the broth, set aside.

Heat 1/2 tablespoon of oil in large skillet over high heat. Add green beans, saute for 4 minutes. Then set aside.

Heat 1/2 tablespoon oil in same skillet, add beef. Cook 1 minute WITHOUT MOVING over fairly high heat. Then cook another 3-4 minutes stirring.

Set aside with green beans.

Add a little more oil, add the scallions, ginger and garlic. Saute, stirring, for 30 seconds.

Add the beef and green bean mixture back to the hot skillet.

Add the broth, stir until thickened, about 1 minute, spoon on top of rice.

*I didn’t use soy sauce the second time I made this recipe because I’m not supposed to eat it. We could not tell a difference. I think it’s because I use a good amount of ginger. It was so fabulous – I’ll never add soy sauce again!

Enjoy and I’ll catch you back here tomorrow!

Stew Beef & Mushrooms Over Egg Noodles!

I adapted this recipe from a Beef Stew recipe from Once Upon A Chef. The recipe was so tasty, but while eating it, I was thinking how good it would be minus the potatoes and carrots on top of egg noodles.

Let me tell you. This is an excellent recipe. It’s easy, makes the house smell amazing, and is so good. It’s one of those recipes that you will make over and over. Perfect for cooler weather! It would be pretty topped with fresh parsley. I just topped with salt and pepper. That little dollop of sour cream adds such a nice touch! I have also used Greek yogurt (plain) and it was equally as good!

Click HERE to print the recipe…

Stew Beef & Mushrooms Over Egg Noodles

Preheat oven to 325 degrees F.

1 pound stew beef (I used lean)

Salt & Pepper to taste

1 tablespoon olive oil

~Dry stew beef pieces, sprinkle with S&P. In large heavy pot, heat 1 tablespoon of olive oil over medium high heat until hot and you can see it shimmering. Add the stew beef pieces and brown, turning with tongs (be careful not to overcrowd the pan, or the beef won’t brown. It’s OK to get brown crusty bits on the bottom of the pot, they will enhance the flavor once you add the beef stock).  Browning usually takes 5-8 minutes (browning, not cooking through). Remove from pan and set aside.

1 small yellow onion, chopped

1 garlic clove (I use microplane), chopped small

1 Tablespoon Balsamic Vinegar

~Add ingredients to pan and cook for 5 minutes.

1 ½ teaspoons tomato paste

~Add tomato paste and cook 2 minutes.

1 ½ teaspoon all purpose flour

~Add browned stew beef back into pan, sprinkle with flour, cook 1-2 minutes or until flour dissolves.

3 cups(+) beef stock

1 cup water

~Add stock and water to pan, loosen the brown bits on the bottom of the pan. 

1 small bay leaf

Dried thyme (a sprinkle)

1 pinch of sugar

Mushrooms, washed and cut in chunks (I used an 8 oz pkg. of Cremini)

~Add to the pan, the cover and transfer to preheated oven for 2 hours.

Serve on top of Egg Noodles, cooked using directions on package. (I used ½ package) 

Topped with a little dollop of sour cream – Perfection!

Fresh parsley would be pretty sprinkled on top, if you have it.

My recipes are a guide… add more of what you like, and less of what you don’t – or substitute for something that appeals to you!

Catch you back here tomorrow!

Grandma’s Homemade Butterscotch Pie!


Growing up, this pie was a treasure that you could barely wait to come out of the oven, let alone cool. It is absolute perfection. This was another of my grandma’s recipes. I shared her Chocolate Pie recipe with you, and this Butterscotch Pie is just as amazing. To print the recipe, minus photos, click HERE!

Butterscotch Pie

I don’t make these pies often, but when I do, it takes me back to being a kid. My dad’s mom made the very best pies!

NOTE: A better photo is needed, I believe I snapped this on the second day right before it was getting ready to be eaten… 

File this one away for a special occasion, save it to Pinterest – I keep a “Recipes to Try” board, that’s helpful when I tire of the same old thing and need something new!

Catch you back here tomorrow!

Roasted Grape Tomatoes with Pasta, Shrimp and Feta

Shrimp and roasted tomatoes with pasta and feta

Oh, a vision of beauty, isn’t it? Toss it around, then top with some good feta. Owie! Life is good!

Have you ever roasted grape tomatoes? Like everything roasted, it brings out a wonderful sweetness.

This recipe comes together quickly – which is really nice on busy nights! Click HERE to print the recipe only…

Roasted Grape Tomatoes with Pasta, Shrimp and Feta

Start water boiling for pasta.

Oven at 400 degrees F. I usually cover a cookie sheet with foil, and put a thin coat of  olive oil.  Then I cut the grape tomatoes in half (longways) and put them into a bowl with a little olive oil (just enough to coat them) – swirl them around with your hands to coat the tomatoes and then put on foil lined baking sheet. Pop into the oven for 5-10 minutes, until they look wrinkly and look like they’ve cooked down a bit.

Boil pasta so that it’s ready to add to the skillet once the shrimp is done – about 4 minutes.

Meanwhile, mince a clove or two of garlic (or use Microplane!) – in a nonstick skillet add a small amount of butter and olive oil (enough to cook the shrimp in, you don’t need a lot). Start out by sautéing the garlic for 30 seconds (once the butter/oil is hot) – stir it the entire time. Then add the shrimp. Keep tossing it around as well, so that it soaks up the garlic while it’s cooking. Cook until opaque (depending upon the size of your shrimp, cooking times vary, our fresh shrimp takes about 4 minutes give or take). Turn stove off.

Then toss the roasted tomatoes into the skillet with the shrimp, then add the hot pasta (I scoop it out and put directly into skillet, the water off of the pasta makes everything better.

Top with feta. Oh, la la! So quick and easy and oh so good!

The icing on the cake... Feta

ENJOY! Catch you back here tomorrow!