Goat Cheese & Pesto Panini:

Take a sandwich-sized hunk of your favorite baguette or bread. Heat a skillet or griddle to medium-high heat. Split the bread in half hamburger style. Slather the crust sides with butter or butter substitute. When the pan is hot enough, place the bread butter-side down into the pan.

Slather the insides of the bread with pesto. Top one half of the pesto-licious bread with crumbled goat cheese. After a minute or so, top the cheesy side of bread with the pesto only half.

Cut a piece of tinfoil big enough to cover the top of the bread. Then use a heavy pan or pot to press the bread for about thirty seconds. **If you’re lucky enough to own a panini-press or foreman-style grill then use that method instead. Otherwise, let the bread cook for another minute or so before flipping it and repeating the pressing process. Slice & enjoy ♥

Microwave Mug Rice Crispies
Have you ever had the insane craving for rice crispies late at night but were too tired to deal with all the mess and dirty dishes? Behold, the mug rice crispie treat!

Rice Crispies or your favorite breakfast cereal
Any other add ins that you might enjoy such as: Nutella, chocolate chips, dried fruit, slivered almonds, crushed peanuts, peanut butter, etc.

Start by layering your ingredients, beginning with a layer of your breakfast cereal. Make sure the layer isn’t too big. Then add whatever mix ins you would like, not too much! Next, add your marshmallows, just enough to cover your cereal and mix ins. Then repeat the process until your layers are up to ½ inch below the rim of the cup.

Microwave your mixture for 20-30 seconds, and be sure to keep an eye on it! You want to get it out of the microwave just as the marshmallows are really starting to puff up and push everything up.

Finally, stir and serve! Make sure to stir well to ensure your ingredients are well combined.

Egg in a Hole With a Side of Pancetta
When my step sister lived less than five minutes away from me, I would babysit her daughter, my niece, almost every weekend and sometimes on weeknights. Her favorite thing she always had me make regardless of the time of day was egg in a hole. She was fascinated, always watching how I made them every time and even assisted as my little helper on occasion. This is one of my favorite breakfasts to make; it’s relatively fast, delicious, and super comforting. Mmmm.

Two Slices of Sourdough Bread [or bread of your choice]
Two eggs
Three Slices of Pancetta [or normal bacon if you prefer]
Butter for both sides of the bread [I usually use I can’t believe it’s not butter]
Salt & Pepper to taste

This was my first time working with Pancetta. For those who are unfamiliar with it, pancetta is Italian bacon. Saltier than normal bacon, sliced super thin, and sliced in an almost rosebud shape. You can find it at most grocery stores.

Start by heating a large frying pan to medium heat. Take your two slices of bread and butter both sides.

Next, cut a circle out of the middle of each slice of bread. Set aside.

Place both slices of buttered bread in your heated pan. Let them cook just until the butter on the top side of the bread is just starting to melt.

Flip the bread over. Immediately crack an egg into each hole. It’s alright if there’s a little overflow, it will taste delicious just the same. Add salt and pepper to taste.

Add your extra bread circles to the pan and let toast. Cook your eggs in the bread for two and a half minutes or so, more if you like your eggs fully cooked. Flip over and continue to cook for another minute or so.

Remove your egg in a hole from the pan. Finish cooking the toasty circles, flipping as you see fit until they are golden brown and delicious. Then add your pancetta to the pan. The method I found as easiest for cooking the pancetta was to use my spatula to press it down, releasing the extra fat and whatnot and making it crispy in no time. When the pancetta is all crispy and delicious, place between paper towels or napkins to blot the extra grease from them.

Put everything together on a plate and devour. You deserve it. ♥
'Magic Cake' with White Plums, Raspberries, and Very Cherry Berry Mix!
I found this cake recipe a while ago. It’s adapted from Imagelicious. I was a little concerned with the few number of ingredients but after I first tried it out, I was amazed with the results. The recipe is very versatile, you can use virtually any fruit and if you bake it long enough, you get a nice crunchy crust and a tender fruity middle and bottom. Last time I went basic and just added a dash of cinnamon, and used the only fruit I had on hand, a raspberry-blueberry blend frozen from Trader Joe’s. Worked bea-u-tifully.


For baking form 20x20cm
* Eggs - 3
* Sugar - 1 cup
* Flour - 1 cup
* Baking powder - ½ teaspoon (optional)
* Fruit - 2 cups or enough to cover the baking dish or more if mixed with the batter
* Butter for the baking dish
–I added some ground ginger and a dash of salt to my batch, I believe salt makes all the difference in every recipe, especially sweet ones!

That’s it! It takes only a few minutes to assemble. Such hard work ;D


- Preheat the over to 350F (180C).
- Butter the baking dish.
- In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more.

- Add the flour (and baking powder if using) and whisk together just until the flour disappears and there are no more lumps, about 45 seconds, no more.
- The batter will be quite thick and there won’t be a lot of it.
- Cover the baking dish with the fruit and spread the batter over. It will barely cover the fruit and it’ll look like it’s not enough, but it will be great. Alternatively you can mix the fruit with the batter.
- Bake for 45-55 minutes depending on your oven. A toothpick inserted into the cake should come out clean when the cake is ready.
- Cool and enjoy with a glass of cold milk.

Various fillings:

- Pitted sour cherries.
- Apples cut into peaces with pecans and cinnamon.
- Halved plums with almonds inserted into each half.
- Sliced peaches with cinnamon or cardamom.

Nutella & Raspberry Pinwheel Cookies
I found this recipe on SinFoodie.Com and decided to make two separate batches, one of just Nutella, and one with Raspberry Preserves from Trader Joe’s. They are kind of time consuming [you’ve been warned] but they turned out delicious. So, if you have a free afternoon or evening and are craving something new and tasty, try this out. You won’t be disappointed ;D

For 25 small sized cookies
½ cup or 1 stick butter at room temperature
½ cup sugar
1 egg yolk
1 tsp vanilla extract
1 heaped cup sifted flour
¼ cup Nutella to spread

1. Preheat oven to 175C/350F.

2. Mix butter and sugar together till creamy.

3. Mix in the egg yolk and the vanilla essence. The mixture should be light and well combined. 4. Stir in the flour to form a dough.

5. Cover the dough in a cling film and refrigerate it for 15 minutes in deep freezer to facilitate rolling and cutting as the dough is very delicate.

6. Roll out the dough into a rectangle of ¼ inch thickness between two large cling films. Once rolled,remove the upper cling film.

7. Spread the Nutella leaving ¼ inch on all sides .

8. Roll the dough to a log starting from longest side. Put it into deep freezer for another 5-7 minutes.

9. Cut into 1/3 inch slices using a taut sewing thread between the fingers of both hands .This would give clean slices.

10. Lay the slices 1 inch apart on a baking sheet lined with parchment paper and bake for 12-15 minutes till slightly golden at the edges.

11. Once done, keep them on baking sheet for few minutes before transferring them on wire rack.
12. Enjoy!

Black Bean Quesadilla
I had leftover stewed black beans in the fridge one night and was really craving something tasty besides a basic burrito or beans & rice. This is what I came up with. Enjoy ♥

-1 Flour Tortilla
-½ Cup Shredded Mozzarella Cheese
-½ Cup Stewed Black Beans
-About a tablespoon of I Can’t Believe It’s Not Butter [normal butter works fine too]
-Salt and Pepper to taste
-Teaspoon of Garlic Powder, Cayenne Pepper, Paprika, and Onion Powder

Heat a large pan to medium heat. Butter your tortilla on one side and when the pan is hot, place your tortilla butter-side down in the pan. Let it cook for 30 seconds or so before flipping it. Let the un-buttered side cook for about 30 seconds as well, just so both sides are partially cooked.
Flip the tortilla to the butter-side down again and start loading up your ingredients into the tortilla, beginning with the cheese followed by beans and spices. Make sure they are evenly distributed. Fold the tortilla in half while still in the pan, making sure to cover all the deliciousness inside.
Keep cooking and flipping the tortilla once every 45 seconds or so from one folded side to the other to make sure not to burn the tortilla, but so there is enough time for the cheese to melt and the other ingredients to warm up. When the cheese is melted, remove it from the pan and place on a cutting board. Cut into as many delicious pieces as you’d like. Serve with salsa, hot Sauce, or just as is. However you would like it. Enjoy!


Strawberry Applesauce from Scratch

4 Medium Apples -(core, chop, peel if you wish then set aside)
10-12 Strawberries-(leaves/stems removed and cut in half/fourths depending on size)
1/3 Cup Water
Teaspoon of Cinnamon
½ Teaspoon of Ground Ginger
*Optional: Juice of ½ a Lemon, Small Splash of Vanilla

Combine apples, water & seasonings in a medium saucepan. Set to medium heat. When the water in the pot starts to boil, cover and let cook for about 10-12 minutes, stirring occasionally.

When the apples are tender, add the strawberries and mix well. Let cook for five more minutes.

When the entire mixture is fork-tender and smelling delicious, take off the heat and let sit for about 3. Then break out your blender. Carefully pour the mixture in and DON’T FORGET THE LID!

Blend the mixture until smooth. Enjoy :]

Egg in a Hole Grilled Cheese with Sausage & Veggie Hot Dogs
I bought some goat cheese last week and I’ve been using it on almost everything lately. It’s so good, the creamy tangy deliciousness pairs well with lots of foods. Today I wanted to spice up my normal egg in a hole breakfast by making it into a egg in a hole grilled cheese. I used some of the goat cheese and some shredded Wonderful :] Monterey Jack- Colby blend with a splash of Sriracha inside. Heaven.

Two slices of your choice of bread
Two eggs
Three small sausages [I used frozen maple ones, worked out fine]
One veggie hot dog
Seasonings-paprika, chili powder, salt, pepper, garlic powder
Olive oil
Crumbled goat cheese
Shredded colby-jack mix


Start by heating up a griddle and a skillet to medium heat. In the skillet, pour a small amount of oil, just enough to coat the bottom. Butter the bread on one or both sides, only one if you want to cut down on a few calories. Cut a hole out of each piece of bread about big enough to fit an egg when cracked into it. Place the bread dry-side down onto the griddle.

While the bread starts to toast, slice the hot dog up into even slices. Add to the skillet along with the sausage. Put a cover on it and stir around every few minutes. Flip the bread over the butter side down and crack an egg into each hole. Sprinkle a little of each seasoning on top. Add the cut out bread circles to the griddle, dry side down.

After a few minutes, stir up the sausage & hot dog, and replace the lid. Continue cooking on medium heat. Flip both of the egg in a holes’ over. Sprinkle a little bit of the goat cheese & shredded colby-jack mixture on top so it starts to melt. Wait another minute or so and then top of one of the egg in a holes with the other, making sure the cheese sides meet for ultimate melt-ability. Put on a plate and set aside. Also, remove the toasty circles and place them on the plate as well. Eat these if you wish while you finish up the rest of the food :]

Remove sausage & hot dog from the skillet and place on a few paper towels on a plate to soak up some of the excess oil. Blot dry and add to the plate. Open up the egg in a hole and drizzle some Sriracha on the inside for some extra spicyness.

Put everything together on a plate and devour! Enjoy :]
Breakfast for Dinner Feast
I’ve been craving some home-style potatoes lately like crazy. Rob & I had bought a bag of potatoes a week or so ago and haven’t even used any of it yet. Today, I’ve been oddly productive so I decided, after doing the dishes and taking out the trash, that I wanted to make a breakfast feast for dinner. I love breakfast for dinner; it’s one of my favorite meals to make. For the lineup, I decided I wanted to make something simple like scrambled or over-easy eggs, something complex and super tasty like French Toast, and something potato-y like home-style potatoes. This is what I ended up with.

Breakfast Feast Lineup : Whole-Wheat French Toast, Home-style Potatoes, & Scrambled Eggs

Ingredients :

For the Home-Style Potatoes: 2 russet potatoes, olive oil, & seasonings to taste.
I decided to go with Paprika, garlic powder, oregano, salt & pepper as my seasonings for this time, but you’re more than welcome to use your imagination and add different things to change the taste altogether!

For the French Toast: *adapted from The Family Chef
8-10 slices Whole Wheat Bread
3 eggs
2/3 c milk
*I added a teaspoon of honey, just for sweetness
¼ tsp each cinnamon and nutmeg [I subbed ground ginger for the nutmeg]
1 tsp vanilla
Pinch or two of salt

For the extra eggs: two eggs per person,[rob always has five eggs but not whole ones, two eggs and three extra whites, healthy & filling, good suggestion if you have a particularly hungry boy to feed] olive oil, and seasonings to taste.

First, start by cutting up the potatoes. You should quarter them first and then slice into even slices. Take the potatoes and put them into a bowl of water to soak for at least an hour. This is the most time consuming part of the process but it’ll make the potatoes taste so much better when they do cook ;]

After the potatoes are soaked, drain and rinse them. Put them back into the bowl and set aside.

Preheat your oven to 250 degrees if you aren’t using thick bread. You’ll need to crisp it up a little bit so it doesn’t soak up too much batter and become mushy in the cooking process. Unless you like your French toast like that, in which case omit this step.

While the oven is preheating, start cooking your potatoes. Heat a skillet to medium-high, add your potatoes, a drizzle of olive oil, and a sprinkle of each of your seasonings. If you’re using oregano or another dried herb, I suggest you sprinkle it into your hand first and then rub it between your hands before adding it to the potatoes. It helps release some of the flavor.

Cover the skillet and let the potatoes do their thing for a while, stirring every five minutes or so until tender. While they’re cooking, start the French toast. This recipe makes 8-10 pieces of toast, if you’re using a griddle you can probably make about four at a time. Start the process by popping about six pieces of bread into the oven on a cookie sheet to dry them out a bit if using thin bread. Leave them in for about five minutes, turning after two or three. You should also start to heat your griddle or pan for the French toast to medium heat. While that’s going on, you’ll want to make your French toast ‘batter’. Combine all ingredients minus the bread and oil in a medium sized mixing bowl and whisk to combine.

When the bread is all crisped up in the oven, put on a plate and set aside. Put a bit of oil onto your griddle and swirl around to evenly distribute. Dip your bread one by one in the mixture making sure to coat both sides and then place onto the griddle. Make sure to check after about two minutes and make sure the side touching the griddle is golden-brown before flipping. Heat up your third pan/skillet for the extra eggs so it’ll be ready after your first batch of toast. Add some oil and swirl around to make sure it’s evenly distributed. When both sides of the French toast are golden brown, they are done and ready. Resist the urge to immediately eat them and set aside on a plate until the rest of the food is ready. If you’re looking to keep them warm in the meantime, either put them on a plate and wrap it in foil or pop into the oven on warm or about 150 degrees with a damp paper towel on top just until the rest of the food is ready

Start your side-eggs. Scramble them in a small bowl and add your seasonings. Pour into the warmed skillet and wait for a minute or so to stir them up. Start your next batch of French toast and repeat the same process as before. Don’t forget to check on your potatoes! Stir them up, take one out and check to see if it’s tender and tasty. If you like them crispy, keep em in for a bit longer.

Stir the scrambled eggs and try to make it so the uncooked egg parts are turned onto the pan. Finish everything up and serve with a hot cup of coffee or tea, some hot sauce, jelly, maple syrup, whatever kind of stuff you like with your breakfast. Serves a hungry couple, three people if you’re down to share. Enjoy! ♥
Buttermilk Ranch Grilled Cheese
First Recipe Time!

Buttermilk Ranch Grilled Cheese with: Smoked Gouda, Sharp Cheddar Cheese, I Can’t Believe It’s Not Butter, Sourdough Bread, and Buttermilk Ranch Dressing [courtesy of Jack in the Box]

Start off by heating up a pan to medium heat. While it’s heating slice two slices of each cheese or just enough to cover your bread evenly. Butter one side of two slices of bread.

Place one slice of bread onto your heated pan, butter side down. Add the slices of cheese, alternating types as you layer. I used one slice of each on each half of the slice of bread. Let the cheese start to melt and the bread toast in the pan, this takes about a minute or two.

Drizzle the buttermilk ranch dressing over the cheese, top off with your other slice of bread butter-side up, and flip your sandwich over. Let this side cook for two minutes or until both sides of the bread are golden-brown and the cheese is getting nice and gooey.

Remove your creation from the pan, cut in half using a cutting board and the same knife you used for your cheeses [saves you from one more utensil to wash later]. Serve and enjoy!