Baking is not one of my favorite things,  but this recipe was just calling me to make them ! Probably because we are in such a cold and snow spell here in New Hampshire. I think I needed something warm with a burst of citrus and this was it! This recipe originally came from Better Homes and Garden with a few slight adaptations from me! I hope you enjoy it as much as my family did. This recipe got an all thumbs up! Everyone enjoyed the burst of berries in the middle but LOVED the contrast of the citrus topping! This is a “make again” recipe for sure!


2 cups all purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup buttermilk or milk (I used milk)
6 tablespoons butter (melted)
1 cup fresh or frozen blueberries (I used frozen and added a one teaspoon of flour to the blueberries)
1/2 cup blueberry preserves
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons sugar
2 tablespoons melted butter

Preheat oven to 375 degrees. Line muffin pans or spray with baking spray. Stir together flour, 3/4 cup sugar. baking powder, and salt in a medium bowl. Make a well in the center of the flour mixture and set aside. Whisk together eggs, milk, and 6 tablespoons of melted butter. Add to the dry ingredients, stir until moistened. This will be slightly lumpy. Fold in blueberries. Remove one cup of batter and set aside. Spoon the large mixture of filling into prepared muffin cups filling half full. Spoon a small amount of blueberry preserves into the center of each muffin cup. Top with remaining batter to cover the preserves, thus filling the muffin cups about 2/3 full.
Bake 25-30 minutes or until golden. Meanwhile stir orange zest, lemon zest and the two tablespoons of sugar together.Remove muffins from oven, brush with 2 tablespoons of the melted butter and sprinkle the citrus sugar mixture on top. Cool muffins on wire rack for 15 minutes and serve warm.

Well, I am not a baker, so I was slightly impatient with this recipe but still …so very good! I made these in mini muffin cups and baked for about 20 minutes. I over filled them…yup, not a shock to anyone that knows me!

The only thing I think I would like to change is to let the muffins cool more. Take them out of the pan and then dip them directly into the butter and straight in to the sugar citrus mix then placing them on a wire rack to completely cool. I think that would coat them better than sprinkling the mixture.





I recently came across a couple of salmon quiche recipes, but most of them used canned salmon, I have to say I am NOT a fan of canned seafood… it’s just not my thing.
So the quest was on for a salmon quiche using fresh fish and this is what I came up with.  I can say it was all gone in one sitting. We all really enjoyed the fresh flavors, even my 16 year old went back for seconds! I just love that!




1 deep dish frozen pie crust,  thawed or your favorite recipe for pie crust
1  fresh salmon fillet
1/4 cup of pure maple syrup (not the sugary stuff)
Baby spinach leaves
1 cup of cheese,  shredded.  I used Swiss, but you could use cheddar or Gruyere
4 eggs
1/2 cup 1% milk
1/2 cup heavy cream

Preheat oven to 400 degrees. Place salmon in baking dish, pour the maple syrup over the salmon and bake for about ten minutes depending on the size of your salmon …do not overcook. Remove from oven.

Turn oven down to 375 degrees.

Let salmon cool.

Place your pie crust on a baking sheet that is covered in foil. When salmon is cooled, shred the salmon and place it on the bottom of the pie shell, top with a small handful of torn spinach. Add the cheese on top of spinach.In a medium bowl combine eggs, milk and cream. Pour over the cheese just until is reaches the bottom of the decorated edge pie crust.

Bake at 375 degrees for about 40 minutes, testing with a toothpick.

Cool for 10 minutes , slice and ENJOY!

I think next time I might add some roasted asparagus, this would be a great Easter brunch dish or Mother’s Day dish!




Title says it all!  This is a recipe everyone has in their back pocket and a recipe that is loved by all! Please don’t judge this recipe because of the microwave bacon.  This is the one and only time you will see it on this blog. I have made this recipe with every cut of bacon and to be honest I have found this to be not only the easiest,  but the best.   No one knows it is microwave bacon! When I give the recipe out , everyone gives me that look, ya know the one you are giving me now!  Have faith, it works and no one will be the wiser, it s just between us!



1 Package of  li’l smokies
1 package of microwave bacon  ( yes, microwave)
1/2 cup brown sugar
1/2 cup maple syrup (the real stuff)

Preheat oven 325 degrees.  I have made this two different ways, its up to you now!

Choice one:
Cut the bacon in half , wrap around smokie, secure with a tooth pick. continue until all of the smokies are done. place all of the smokies in a large ziploc bag and add the brown sugar to marinate over night…

Choice two:
Cut bacon in half , wrap smokie with a tooth pick and place on a cookie sheet until all of the smokies are wrapped. When all have been wrapped sprinkle brown sugar over top.

Place on a cookie sheet with non stick foil, bake until bacon is crisp 10-12 minutes. Transfer to a crock pot on the low or keep warm setting.

Add maple syrup.





Taco pie is a favorite and this is a another recipe that is easily adaptable to your own spice level. We like medium spice… sometimes more!  So take this recipe and make it YOURS! This has a warm pie with cold fresh ingredients on top! We really like this combination and hope you do too!

1 deep dish pie crust,  baked about half way through
1  lb. ground beef
1 package medium spice, low sodium taco seasoning
1/2 medium onion diced
1/2 cup fruit salsa ( I used pineapple salsa but use what you like)
1/2 cup refried beans with green chilies
1/2 cup Monterey Jack cheese
1/2 cup cheddar cheese
1 can of original Ro-tel tomatoes (drained)

Shredded lettuce
Diced tomatoes
Sour cream

Preheat oven to 350 degrees. Partially bake your pie crust, about three quarters of the way through, following package directions.
Brown ground beef, drain, add seasoning with a slight bit of water. Add onion. sauté for a couple of minutes, then add both cheeses. Mix until combined and melted. Spread refried beans onto the bottom and slightly up the side of pie crust. This is easiest when pie crust is still slightly warm. (add as much or little of the beans as you like, use my measurements as a guide) Add about half of the can of Ro-tel tomatoes.  Add ground beef mixture. Add layer of salsa.

Bake 15 minutes.
Take out of oven and cool for ten minutes and add your toppings!

Ground turkey can be used.






1 (12 ounce ) can of refrigerated biscuits (I use Pillsbury Grands)
2 cups chopped cooked chicken (left over chicken or I love to use rotisserie chicken for this)
1/3 cup buffalo wing sauce
1 cup alfredo sauce (or your favorite sauce)
1/3 cup cooked bacon
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar

Preheat oven to 375 degrees. Toss chicken with buffalo sauce. Cut biscuits into quarters. In a large bowl toss biscuits with Alfredo sauce, bacon, chicken and half of the cheese. Pour mixture into a 9×13 pan (sprayed with Pam) Top with remaining cheese.
Bake for 25-30 minutes.


Notes: I think this could be done with Ranch dressing in place of the Alfredo sauce. Although I have not tried that version yet. I sometimes reserve a small amount of bacon and sprinkle that on top along with the cheese!
This recipe is adapted from

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