Whole Wheat Pizza Dough

Homemade pizza dough, or any other yeast bread for that matter, may seem like a challenging concept at first. It takes a few times to get comfortable with it, but it really is worth it. The aroma in your kitchen as it is baking is wonderful and there is nothing like fresh bread coming out of a warm oven.

It is best to start simple, a loaf of french bread for instance is a good start and be sure to read the directions before you begin. Another good thing to try out.........

Homemade pizza dough! Not only is it tasty, but if you have kids, it can be especially fun when its time to put on the toppings (although its actually fun no matter who you are). The recipe I'm sharing here is for a whole wheat pizza dough. It has great texture and is relatively easy to work with. Plus, it has a kick of nutrition from the addition of whole wheat. You will be able to make one large pizza with this recipe that yields a thick/normal crust when its pressed into a 14-inch pizza pan. Separate it in half and you will have two small-medium sized pizzas depending on how thick you want your crust to be. Several personal pizzas is another idea that is especially nice when everyone want's something different on theirs.

Here are a couple things to keep in mind:

• This recipe calls for instant yeast. This speeds up the process because rather than sitting the dough to rise after kneading, the dough will just need a short resting period of about 10-15 minutes. If you use regular active dry yeast the dough ball will need to sit and double in size before you can work with it. You should then "punch" it down and let it rest for a short time again before moving on. 
• Roll or gently stretch and shape the dough into into a circle. Use your fingertips to press it nicely into the pizza pan. This can get tricky and it does take a bit of practice. I start it off by putting the dough ball on my fist and gently spinning it until it forms a disc shape. This is when you may feel tempted to do a "toss and spin" motion that you see in fancy pizza parlors. You are free to attempt this but be sure you can catch it!  I don't go there as I don't think pizza tossing is a specialty of mine. Instead, I stretch it into a circle, place on the pizza pan (sprinkled with cornmeal), and press the dough to fit. It can be done with a rolling pin but I do not prefer to do it this way. 
• Don't over work the dough, it should be a smooth and fairly gentle process to get it to shape. Yes it requires kneading, but after it has rested there is no reason to get crazy on it. This dough should be easy to work with after it has rested.

Whole Wheat Pizza Dough

This uses instant dry yeast. It can be done with regular active dry yeast but it must be dissolved in the liquids first and it will need an hour to rise after kneading. This helped me when I was getting started with yeast bread making: Fleischmann's Breadworld Resource Page

Whole Wheat Pizza Dough

2 ½ Cups bread flour

1 to 1 ½ Cups whole wheat flour

1 tsp Sugar

1 envelope instant (fast acting) dry yeast

1 tsp Kosher salt

1 ½ Cups warm water

2 TBSP Olive oil

Cornmeal


Use this in recipes that call for pizza dough. It will work for calzones as well  :) Load it up with tomato sauce, cheese, veggies or whatever else your pizza is yearning for. It helps to prick the dough with a fork before topping.

Traditional Prep:

1. Mix the bread flour and wheat flour together.In a medium-large bowl, combine 2 1/2 cups flour mixture, yeast, sugar, and salt. Stir in the warm water and olive oil. Stir in enough of the remaining flour to form a soft dough. It should not be too sticky or dry; if it is, slightly adjust water or flour. You may not need all of the flour called for or you may need a sprinkle more. It depends on the environment in which you are making the dough in.

2. Remove from bowl onto a lightly floured surface and knead until smooth and elastic. This should take a few minutes. Shape into a ball and cover to let rest for 10-15 minutes.

3. After resting, roll or stretch into a circle and gently press into a large pizza pan. Add desired toppings and bake as directed in whatever recipe you are using.

Stand Mixer: This method is nearly identical to the traditional prep but the kneading is done with a dough hook on your mixer rather than by hand.

Bread Machine: KEEP IN MIND IF YOU ARE USING THE INSTANT YEAST CALLED FOR IN THIS RECIPE YOUR BREAD MACHINE NEEDS TO HAVE A "QUICK DOUGH" CYCLE. IF NOT YOU WILL NEED TO USE ACTIVE DRY YEAST AND IT WILL TAKE LONGER!

Add ingredients to bread machine pan as instructed by the manufacturer. When the timer goes off, shape into a ball and let rest for a few minutes (it should have already rested the ten minutes during the bread machines cycle).
Shape into a circle and press into a pizza pan dusted with cornmeal. Proceed with your pizza recipe.




Feel free to comment with you favorite pizza creations! There are nearly endless possibilities so go for it.  

"After Thanksgiving" Turkey Soup

Like it or not, leftovers are a part of Thanksgiving. I don't know about you but we are always left with veggies, mashed potatoes, sweet potatoes, and of course, turkey. Unfortunately, not all of it gets eaten up but we try to make use of what we can.

Around this time you will probably see a lot of recipes floating around the internet that uses up those extra Thanksgiving favorites. Some are a classic, while others clearly took some creativity to come up with. As I have mentioned in past post's, one of my favorite ways is to simmer up some soup with leftover turkey, carrots, and other vegetables. I like to add barley too.

Now most of the time this would be where I'd post a recipe bit in this case, there really isn't one! Why? It depends on what and how much you have on hand from thanksgiving. Bring out the creative cook in you. Just don't get TOO creative; leave it to the ingredients that would actually work in a soup. Although who knows what you may find on the internet, I don't recommend stirring a scoop of cranberry sauce or stuffing in there but I'm thinking that probably wasn't something you'd consider anyway. :)

This is what went in the family dinner for tonight:

• Chopped fresh celery from whats left of the vegetable platter
• Fresh onion
• Carrots (chopped)-these were already cooked with olive oil, rosemary, and a touch of honey so I did not add these until I sauteed the crisp veggies. That way they would not be at different points in the cooking process.
• Low-sodium chicken broth
• Herbs (Italian seasoning, bay leaf) , pinch of sea salt, garlic powder
• Leftover shredded turkey
• Barley
• Still may add in some cooked cut green beans but I am not so sure. Its my mothers suggestion so why not..

Given the weather, its actually a great night for something to be simmering on the stove or slow cooker. Cold weather is expected in the winter and I have accepted that but the wind is what I am referring to. Not crazy wind or anything but it certainly adds an extra chill to the air. 

Of course, if you have peas or some potatoes you would like to add in there go for it. Again, this is a way of making use of Thanksgiving leftovers so try to incorporate what you have on hand. Hence why I did not post a true recipe for it. 

If you have any post-Thanksgiving favorites in your family please comment and share!

Thanksgiving Success

Wow. I can't believe Thanksgiving is already done with. The house is still in disarray but that will slowly get back to normal as we put away the many roasters, crock pots, extra tables, and all else that came with it. As usual, it was great to be able to spend time with just about everyone; only a few were unable to make it. In a family as big as we are, times we see almost everyone at once are especially important and can't always happen. Luckily, we do get together a few times a year which I understand can be a privilege regardless of the amount of people. Even though my moms side is smaller (much smaller), the memories are equally meaningful and it will be nice to see them over the holiday season too.

Now, I personally did not get a chance to take as many pictures as I would have wanted but the rest of the family took plenty. I was a bit preoccupied doing other things, but I did snap a pic or two of the room while getting prepped and ready the day before.

The food turned out great. I did all the turkeys; one of which we smoked. My mom had a handle on most of the appetizers and I made the vegetables as well as a pumpkin trifle. Should have gotten a picture of that, but  again I just didn't get a chance. It was well liked however, and that's what mattered.

Now its putting the Thanksgiving stuff away and getting out the decorations for the Christmas holiday. This will take a few days, but we'll get there.

Hope everyone had a nice Thanksgiving!

PS. Probably my favorite after Thanksgiving dish is hot soup with leftover turkey, vegetables, and barley. When I was a kid though, my mom used to make us cranberry turkey sandwiches while we got Christmas decorations up.Classic right?

Thanksgiving Table for 50? Almost!

Well, preparation for our thanksgiving dinner of 40 some family and close friends is in place. I will probably make more cranberry sauce today than I have in the past year combined and will be spending more time than ever in the kitchen over the next few days. Of course, I love being in the kitchen but at times, even I want to step out for a little while after all this. As of now we have two large turkeys and two turkey breasts sitting in our refrigerator. Nothing unusual for our thanksgiving, but it certainly puts the size of the gathering into perspective. From now until 2:00 tomorrow we have a long list of various things to get done from setting up tables to cooking up a storm. My mom and I are an unstoppable team in the kitchen and my dad helps on the sidelines. My brother, well, that's another story. He is graces us with his presence and occasional laughs to keep everyone in check, but as far as the kitchen goes, he needs some training. Oh the things he will learn one day. As far as our other "member" of the family, our dog, he is just puzzled by the whole experience and probably thinks we are all going crazy.

Anyway, I genuinely enjoy the holiday season and I think Thanksgiving is the event to start it off. Among the various things I am thankful for, family and good memories are certainly among them.

If I get the chance I will post a few pictures. Hope everyone is getting into the holiday spirit too, no matter  what you celebrate or how you do it.

Turkey Chili

It’s about time for me to bring out some of my recipes that will warm you up a bit as it gets colder; chili will certainly do that.  There are probably countless recipes out there for chili. Some are packed with hot jalapenos while others may have a can of beer poured in.  After browsing through quite a bit of them, I now have a few of my own that incorporates what I think makes it just right. Here is my recipe for turkey chili. It’s full of flavor, but not too spicy; our house is not really into food that is painful to eat so it just has a hint of background heat.  Of course, if you are a bit more adventurous, toss in some jalapenos or your favorite hot sauce. Just don't overdo it. One of the problems I find with foods being super spicy (aside from the discomfort) is that  it can overwhelm the other flavors.

I use turkey in this case because not only is it healthier, but I myself do not consume red meat or pork. Its just a personal preference. My family does, however, and I have no problem with cooking or handling it so its not much of an issue. I have various recipes in which include those ingredients that I make for others and will probably post on here from time to time. If other people rave about it and I know the flavors/cooking method/etc I am using, its all good.

Anyway back to the chili. What’s nice about soups and chili's is that they are not only versatile as far as what goes into it, but how you make it. After the turkey is cooked, you can continue the cooking process on the stove top, slow cooker, or low in the oven. Either way you choose, be sure to let it cook for long enough to really let the flavors blend. Obviously that won’t be an issue in a slow cooker or low oven, but if you go the stove top route let it hang out there for a little while.

1 1/2 pounds lean ground turkey

1 ½ Cups minced onion

½ Cup diced green pepper

½ Cup diced yellow pepper
1/4 Cup diced celery (if desired, about one "rib" or more if you'd like)

1 TBSP Canola oil

2 tsp cumin

1 ½ TBSP chili powder

½ tsp chipotle chili powder-adds great flavor and a mild smoky heat

1 tsp garlic powder

Salt and black pepper to taste

1 TBSP cocoa -its not just for baking!

1 TBSP brown sugar

1 Can tomato paste

2 Cans no salt added tomatoes

2-3 Cans kidney beans, drained and rinsed -depends how you like it

2 Cups low sodium chicken broth

In a large pot, cook the turkey, onions, peppers, and celery if using in canola oil until the turkey is no longer pink and veggies are just beginning to cook. Drain if necessary. Stir in the cumin, chili powder, chipotle chili powder, pepper, salt to taste (I use only about ¼ tsp but you can add more), cocoa, and brown sugar. Add the tomato paste, tomatoes, kidney beans, and broth. Stir until all is incorporated.

Option 1: Simmer on the stove for a good hour or so to let flavors come together and the veggies are cooked tender.

Option 2: Transfer to a slow cooker and keep on high or low until ready to serve (give it a few hours)

Option 3: Prepare the chili in an oven proof pot, transfer to a 300° oven and let simmer for a good hour or so. Reduce heat and keep warm until serving.

Serve with crushed tortilla chips, light sour cream, or a cheese of your choice to top it off with.

This makes quite a bit but freezes well J

Spiced Cranberry Orange Sauce

With Thanksgiving around the corner its time to be thinking about some of the traditional dishes to go alongside your turkey. Whether you like the stuff or not, cranberry sauce is definitely something that is a big part of Thanksgiving. I don't have much of an opinion about it actually; its not my favorite, but around the holidays it just seems to belong next to turkey.

So the day before thanksgiving, I get going on making the cranberry sauce. I incorporate the flavor of fresh oranges and the enticing  warm spices into the sauce I make. Of course, we still put a plate of the jellied canned style on the table but whenever I make it we have had a nearly empty dish. Some people take a little of both.

I have actually only been making the homemade cranberry sauce for about two years but since it was such a hit, I now have no choice. Of course, I do enjoy being in the kitchen and this is no exception. Here is the recipe I have used. As usual, the spices and such can be adjusted and I sometimes add "more of this, less of that" but either way it is tasty. When you are making it, remember not to cook it down too long (depending on the consistency you like) because it thickens as it cools as well. After the berries pop just simmer it for a little while longer and then let cool.

As a side note, when I make this for our thanksgiving dinner, I have to make A LOT more than what this recipe yields but since most people don't have to make that much, this makes a little over two cups.
Therefore in this picture you will notice that there is quite a bit more than one batch in that dish, I simply posted this to offer a peek into what the end result will look like as it is cooling.

Spiced Cranberry-Orange Sauce

1 Bag (12 oz) fresh cranberries

½ Cup freshly squeezed orange juice

½ Cup water

1 Cup sugar (more or less to taste)

1 Tsp grated orange peel

1-2 Cinnamon sticks

2-3 Whole cloves

Dash ground nutmeg

(vary the spices to your liking)

Place cinnamon sticks and cloves in a heavy duty cheesecloth. Bring up the sides and securely tie with kitchen string.

In a saucepan over medium heat, bring the water, orange juice, and sugar to a boil. Remove from heat and carefully add cranberries along with the spice bag. Return to a gentle boil and cook, stirring occasionally, until the berries pop and sauce has started to thicken, (it will thicken more as it cools). Turn off the heat for a few minutes before carefully removing spice bag. No, after sitting in red cranberry sauce the spice bag is not looking pretty at this point but you can discard it now. It has done its job (there are a few things you or a curious family member could probably compare it to - but don't go there). Sir in orange peel and a dash or two of nutmeg. Let cool to room temperature and serve or refrigerate.

Mushroom Risotto

When it comes to risotto, some people shy away from making it because of the cooking time. Yes, it does require some extra attention, but if done correctly the result is an Italian style rice dish with a luscious, creamy consistency. Although you have to babysit the stuff on the stove for a little while, the process is relatively easy. Once you do it right the first time, your likely to have no problem the next.

Here are  a few tips before you get going.

-Its a gentle process; the heat does not need to be super high and you don't have to stir it like your trying to whip cream. A gentle simmer and easy stirring will do.

- For best results you need to get yourself some Arborio (a short grain) rice. The long grain simply won't give you the results you want.

-Despite perhaps getting impatient, adding practically all of the chicken broth at one time is NOT going to work for a risotto. Part of what makes risotto unique from other rice dishes is that it has a creamy consistency that is in part due to the way its prepared. The broth needs to be slowly added in smaller increments so the rice can absorb it gradually and release the starch; which gives it the texture and consistency.

-This dish is not one you should make with leftovers in mind. It is far better to serve soon after you make it because the consistency will not be the same after it sits for a while. Not saying you can't enjoy it the next day but you won't get the risotto quality after it has sat in the fridge.

Now give it a try.

Mushroom Risotto

1 Cup sliced Mushrooms

¼ Cup minced onion

2 garlic cloves, minced or ¼ Tsp Garlic Powder

½ tsp EACH dried thyme and rosemary

1 TBSP Butter

1 TBSP Olive Oil

1 Cup Arborio Rice

½ Cup White Wine

3 ½ - 4 Cups Low Sodium Chicken Broth, warmed

1/3 Cup Grated Parmesan Cheese

Parsley

In a medium pan, cook the mushrooms and onion in olive oil until onions are translucent and the mushrooms are cooked. Add the garlic or garlic powder, thyme, and rosemary. Cook for another minute and remove from heat. Set aside.

Heat the chicken broth in a small pot and bring to a gentle simmer. Cover the pot and keep warm throughout the cooking process.

Meanwhile, melt butter over medium heat in a heavy, large saucepan. Add the rice and cook until lightly toasted. Slowly add the wine, and stir until it has been absorbed by the rice. Add ¾ cup of the hot broth to the pan and stir until the rice has once again absorbed the liquid. Repeat with remaining broth adding in ladlefulls (1/2 cup to ¾ cup at a time). Cook until the rice is tender but not mushy. This will take a little over 20 minutes.

Remove from heat. Stir in cheese and mushroom mixture. Garnish with parsley and serve immediately.

 By the way, I typically take multiple pictures of a recipe and pick the one that I like best, (keep in mind I am not a professional food photographer nor to have have the equipment and time to take a magazine style photo-maybe one day). If I had used this one it may have needed some cropping because I moved. Something distracted me.... 

Check out the top right corner - he's a cutie! He seems a bit curious as to what I have going on up there but I doubt this guy is a fan of risotto. Then again, he goes for lettuce, apples, and sugar snap peas so you never know..

Hot Dog Cupcakes!

Although my brother has an apartment for college, its fairly close so he stops by pretty often; especially for dinner. I love that of course because I enjoy cooking and we have a good sibling relationship so its great. He is actually one of my best friends. A little while ago when his girlfriend was visiting from her school in North Carolina, he wanted to do something fun at our place. His girlfriend happens to be a big fan of hot dogs. Can't say we are on the same page when it comes to hot dogs as I do not care for them, but we thought it would be fun to have a "hot dog night" for the two lovebirds. With all of the holiday entertaining and family gatherings we attend, my mom has a menagerie of small cooking appliances and crock pots; one of them being a hot dog roller like one you would find at a fair. She handled that part as well as the cute plastic holders with checkered napkins. I had the task of making something for afterwards and I decided to create "hot dog cupcakes". Don't panic, by that I don't mean the flavor, the cupcakes themselves were homemade chocolate, i'm talking the decoration here. And yes, typically that last clarification would be obvious but considering some of the wild flavors of cupcakes I guess you never know..

Here is the end result. I giggled a good part of the time putting these together and I must say that despite the fact that I have never made "hot dog" cupcakes I was pleased with how they turned out. My brother and his girlfriend raved over them and the family had a good night together.

The cupcakes were homemade chocolate but I cheated and piped on purchased frosting. The hot dog itself was a tootsie roll that I warmed in the microwave for a few seconds so I could easily roll it into the correct shape. The hot dog bun and plate were made out of fondant that I colored. To top it off I made a quick confectionery icing that I tinted the appropriate colors for mustard and ketchup as well as used as is (white) to attach the hot dog. Again its odd that much of what I just mentioned was in regards to a cupcake but hey, aren't they cute?

Ginger Pear Bread

This recipe I have made several times for other people and have received many compliments. Its especially when the market and grocery store has an abundance of pears (in season) but you can obviously make it whenever you want. It has been enjoyed year round.  If you have ever heard of Taste of Home, I actually sent the recipe it in and got it published into one of their magazines. I have been a Taste of Home fan for many years and if you are not familiar I recommend you at least give it a look. As I have mentioned, I rarely follow a recipe exactly because I like to make it my own, but I get a lot of inspiration from their magazines, books, and website. I will post a link to the recipe here that has now been published by Taste of Home but it happens to be a member exclusive recipe and you need to be registered. So in that case, the recipe is also below. It makes two loaves but freezes quite nicely.

Picture from Taste of Home

Ginger Pear Bread(link)

4 Medium pears, peeled and chopped

1 tsp Lemon Juice (or other citrus juice to keep from over browning)

1 1/2 Cups all purpose flour

1 Cup whole wheat flour

1 Cup white sugar

1/4 Cup packed brown sugar

2 tsp Baking powder

1 tsp Baking soda

1 tsp salt

1 tsp Ground ginger

1 tsp Ground cinnamon

3 Eggs

3/4 Cup canola oil

1 tsp Vanilla extract

Extra brown sugar for topping

1. Gently toss the pears with lemon juice and set aside. Preheat the oven to 350°.

2. In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, and spices. In a smaller bowl, whisk together the eggs, oil, and vanilla extract.

3. Stir the wet ingredients into the dry just until moistened; fold in pears. The batter will be quite stiff and at first you might think you did something wrong. Just make sure all is combined. It may take some muscle :)

4. Coat two 8-in x 4-in baking pans (loaf pans) and transfer the batter evenly into each. Sprinkle with a bit of brown sugar and bake (at 350°) for 45-55 minutes or until a toothpick comes out clean. Let cool for about 10 minutes before removing to wire racks to cool completely.

Thanksgiving!

As I was doing my errands the other day it became clear; the holiday season is upon us. There are displays for Thanksgiving all around as well as Christmas decorations. Yes, it does seem like they bounce from one holiday to another since Halloween just ended, but for the most part I love the holidays and its a pretty big deal in my family. I must say my favorite time is around Christmas, but Thanksgiving is special to me as well. Mostly because we host about 40-some people at our house. My father being one of eight children is the reason behind that one. This dinner in particular is just his side but my mom comes from a small family that we are sure to spend Christmas with.  Needless to say, she had quite a shock back when it was "meet the family" time in my parents relationship. The numbers have grown over the years but for as long as I can remember we have had thanksgiving at our place. Now that I am older and into cooking, my mother and I are a "team" on thanksgiving; and a good one at that. Despite some differences of opinion we have in the kitchen, this is a time where we come together and cook for two days (if you include prep work). Of course, overall planning goes way beyond that, but in the end it is worth it. Our family helps us by bringing some sides, rolls, extra napkins and other necessities a good Thanksgiving dinner (and dessert) needs. I'm not going to lie, it is stressful, but I cherish the many years of this holiday at our house.

Thanksgiving here is probably not one to be considered traditional. There is no sitting around a single table with everyone engaging in the same conversation. My dad cuts the turkey's, we say a prayer, walk around the table to collect our meal, and find a seat somewhere. Its loud, fun, and we all feel a sense of togetherness.  Our Thanksgiving get together's have included everything from a pilgrim play when we were kids to after dinner karaoke and dance. It obviously brings back and creates new memories. By the next day, the Christmas season has officially begun for our family and aside from any frigid weather that comes with it, it's one of my favorite times of year. And yes, I am aware that Maryland winters would not be considered "frigid" to some, but for someone who is easily chilled, I do not approve of it becoming below 25 at any point. Still, bring on the holidays!

Balsamic BBQ Sauce

Despite the fact that warmer weather has left us here in Maryland, that doesn't mean grilled food and BBQ flavor is out of the question. In most cases, I don't have "rules" for what time of year you can eat something. Yes, a hot bowl of  soup is more popular at my house during the colder months, but I have it year round too. Why not? Same goes for BBQ and grilling. Plus, what do ya think they have grill pans for? Indoors! Although we have a nice gas grill in the backyard, if I myself am doing the grilling, I use my grill pan. Its good quality and works great. I typically leave the outdoor grill to my dad because when it comes to food and cooking, he does not have much to his name in this house. So the grill is his.

When it comes to BBQ sauce, there are countless recipes for it. I have a few of my own favorites and this is one of them. Make it at least an hour or so before you are going to use it to really let it cook and come together. The balsamic flavor really does stand out and makes it deliciously unique. Really tasty on chicken!

Balsamic BBQ Sauce:

1 Small onion, minced

1 TBSP Canola oil

2 Cups ketchup

3/4 Cup balsamic vinegar

1/2 Cup brown sugar

3 TBSP tomato paste

1/2 tsp Garlic powder

1 tsp Chipotle tabasco sauce (Not a hot sauce gal, but this stuff is great-you can substitute other forms of chipotle if you wish but don't overdo it)

1. In a medium saucepan, saute the onions in canola oil until translucent.

2. Stir in the remaining ingredients and bring to a gentle boil.

3. Reduce heat and let simmer for about a hour; stirring occasionally. Remove from heat and let sit for a few minutes before serving.

4. Like I said, this is great on grilled chicken but don't stop there-try it on other things too.

Welcome!

Well hey there. I'm the "Carly" in Carly's Cooking Corner. As a passionate cook, spending time in the kitchen brings me enjoyment that is hard for me to find elsewhere. Aside from a professional cooking class or two, I have learned what I know through books, internet, family, and experience. I am considered by myself and others to be a talented cook; but I am not a chef. The restaurant world is just not for me. Whether I am cooking for myself or doing it for others, there is no other kitchen I'd rather be in than my own. I like to make things fancy at times, but on this blog your not likely to see ingredients nobody can recognize nor will I be wearing a tall white hat; so I hope that's not what your here for. On the other hand, if you are looking for tasty recipes, tips, tidbits, and kitchen talk, you've found the right blog.

I like to keep most of my recipes relatively healthy, but since depriving yourself isn't a part of healthy eating, you will see splurge-worthy recipes on here as well. Either way,they are all delicious and I hope they inspire you to get cooking in your kitchen. Although I obviously put the recipes on here for you to use, I encourage you to get creative and make them your own somehow. That is how my recipes are created; my take on various others.

Occasionally, in addition to recipes, posts relating to everyday life, entertaining, family, and the home will also be included to switch it up a bit. This is my first blog, but I am determined to make it a success and keep you coming back. As you are browsing, feel free to comment and offer your ideas too.