Category Archives: Fun Stuff

Ambrosia Fruit Salad

Dessert, Fun Stuff, Salads, Side December 3, 2025 Leave a comment

Everyone has tried this summer salad at least once. There are many different recipes for Ambrosia available online, making it difficult to choose which one to make. In this blog, I have included the traditional version of the recipe, as well as a new variation that uses Greek yogurt. Try both versions and decide which one you prefer. 

Traditional Version:

Ingredients

  • 2 cans of pineapple tidbits
  • 2 cans of mandarin oranges
  • 1 8–12-ounce container of Cool Whip (or fresh whipped cream)
  • 1 8-ounce container of sour cream
  • 1 bag of mini marshmallows
  • ½ bag of coconut

Directions:

  1. Mix all ingredients together and refrigerate for at least 2 hours to blend flavors.

New Version:

Ingredients

  • 2 cups of fresh pineapple cut into small pieces
  • 2 mandarin oranges or cuties (tiny oranges) sectioned, cut the sections in half
  • ¼ cup slivered almonds
  • Optional add in fruit:
    • Strawberries (sliced)
    • Kiwi (sliced)
    • Blueberries
  • ½ bag coconut
  • 1 bag of mini marshmallows
  • 1 large container of Plain or Vanilla Greek Yogurt
  • ½ teaspoon vanilla

Directions:

  1. Mix all ingredients together and serve immediately

Purgatory Meatballs

Appetizers, Dinner Ideas, Fun Stuff November 12, 2025 Leave a comment

Sweet & Hot Meatballs

Sweet & Hot Meatballs

Purgatory Meatballs, yes the heat factor is there, but the pineapple and apricot preserves dial it down to a spicy sweetness. You can add additional hot jalapenos to dial up the heat factor. Start with this recipe and then add if it is not spicy enough.

I needed a fast, quick entrée to bring to work for an impromptu party. Off to the market I went to try and figure it out. Here is what I walked out with, I put it all together and decided it is yummy and great enough to post. Great as an appetizer, party food, over rice or great for a last minute potluck. I put it in a crock pot and was all set for the event.

Ingredients:

  • 1 medium sweet onion, diced
  • ½ cup of Italian parsley or cilantro, chopped fine
  • 1 jar of chili sauce
  • 1 large can of pineapple tidbits
  • 1 jar of apricot preserves
  • 1 jar of HOT Mango Chutney (I used half)
  • 1 can of HOT jalapeno peppers (diced)
  • 1 can of medium hot chilies peppers (diced)
  • 4 bags of frozen, fully cooked meatballs (about 15 in each bag),
  • 4 large green peppers, cut into chunks

Directions:

  1. In a large saucepan, sauté the diced onion in 1 tablespoon of oil or 1 teaspoon of coconut oil until soft
  2. On medium heat, add the next 6 ingredients, I only used ½ jar of the HOT Mango Chutney, but you can use the whole jar
  3. Bring to a simmer, stirring constantly for 10 minutes, remove from heat. NOTE; because there is sugar in this mixture it will come to a boil quickly so keep the heat on medium and stir so the bottom does not burn.
  4. After removing the pan from the heat, bring to room temperature if not using right away and refrigerate until you are ready to use.
  5. When you are ready to serve; about 4 hours before the event, put the sauce in a crock pot and cook on high until hot, turn down to low and add the peppers, and meatballs, stir to coat and put the lid on and heat until meatballs are heated through.

Smoky Jalapeno & Bacon Poppers

Appetizers, Fun Stuff, Side November 7, 2025 Leave a comment

Smoky Links Appetizer

Smoky Links Appetizer

These smoky treats are really easy to prepare, and you may even have most of the ingredients hanging out in your fridge already:

Smoky Jalapeno & Bacon Poppers

12 fresh jalapeno peppers
12 slices of bacon
24 little smoky links
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
Sweet barbecue rub

1.       To start the construction of these treats you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno oils from soaking into your skin.

2.      Trimming jalapeno peppers is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds.

4.       In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Fill a pastry bag with mix.

5.        Using a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.

6.       Top each one of the filled peppers with a little smokey sausage link.

7.       Wrap each of the smoky links topped jalapenos with a half slice of bacon, making sure that the seam is directly on top.

8.       Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon. Stop just short of going through the pepper, this will ensure the cream cheese will not melt through the hole.

9.    Mix ¼ cup brown sugar and ¼ tsp of cayenne pepper.   Season the treats with the sugar-based rub.

10.   Bake at 325 degrees for an hour or until bacon is crisp. Do not overcook – the peppers will become too soft and the cream cheese will melt all over your oven.

11.   Remove from oven, spread with a raspberry chipotle sauce, or brush on a sweet jam while hot. Let cool for about 10 minutes to set.

Glazed Smokey Links – Appetizer

Appetizers, Fun Stuff December 28, 2014 Leave a comment

Glazed Smoky LinksWhen my children were small we would host our annual New Year’s Eve party with close friends and their children.  The kids decorated the playroom downstairs with streamers, balloons and New Year decorations.  The grown-ups would eat shrimp and fondue upstairs. At midnight the grownups would join the kids in the playroom, open champagne for us and sparkling cider for the kids and bring in the New Year complete with confetti and plastic champagne flutes.  We would pass around fortune cookies and the kids would eat the gingerbread house I made for the holidays.  The New Year always started off on the right note with smiles and friends.  The most popular appetizer among kids were the little smokey links wrapped in crescent rolls. Here is another smoky link recipe.  Pass these around at your party, they are sure to be a hit!  Happy 2015 I hope it is prosperous, healthy and safe for all of us!

Ingredients

  • 1 pound Bacon, Cut Into Thirds
  • 1 pound Smoky Links (small)
  • 1 stick Butter
  • 1 cup Brown Sugar

Directions

Preheat oven to 375F.

  1. Cut the bacon into thirds and wrap each link.
  2. Place all the wrapped links in a single layer in a baking dish.
  3. Melt the stick of butter, add 1 cup of brown sugar and stir until mixed well.
  4. Pour the butter and brown sugar mixture on the links and bacon.
  5. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy. Watch them carefully because they will burn quick because of the glaze.
  6. Remove from oven, remove from baking dish and place on a plate for serving.

Baked Eggs in Ham Cups – easy

Breakfast, Dinner Ideas, Fun Stuff May 10, 2014 Leave a comment

baked eggs ham crispsNeed a great breakfast for mom that is easy and delicious? Try this recipe. You can leave your eggs whole or beat them with your vegetables and cheese.  Serve with a side of roasted red potatoes, steamed asparagus and fruit salad.  You can substitute the shallots with a small red or sweet onion, use your favorite vegetables, if you don’t have sour cream, substitute plain yogurt. The possibilities are endless. You can’t mess this up. Makes 6

Ingredients:

• ¼ cup finely chopped shallots
• 2 cups of any vegetables you love, suggestions: chopped mushrooms, chopped red pepper (or jarred roasted red peppers)
• 1 tablespoon of olive oil or coconut oil or butter
• ½ cup of your favorite shredded cheese
• 2 tablespoons of sour cream or yogurt
• 6 slices of Virginia Ham
• 6 large eggs
• Salt and pepper to taste
Directions
Preheat oven to 400 degrees
1. Melt and heat your butter, or coconut oil, or olive oil in a large pan on medium heat
2. Sauté your favorite vegetables, and the chopped shallots until soft. Stirring often.
3. If adding spinach, slice it into small pieces – add last after your vegetables are softened just to wilt it. You don’t want mushy spinach.
4. Spray your muffin tins with baking spray, this recipe makes 6
5. Line each muffin cup with a slice of ham, ends will stick up and hang over the sides. baked eggs ham crisps2
*If making scrambled egg cups: using an egg beater or fork, beat your eggs with 2 tablespoons of milk, a pinch of salt and pepper, divide your sautéed vegetables in each of the muffin cups and pour egg mixture into each cup using a ladle. Sprinkle a tablespoon of shredded cheese on top of each cup.
*If leaving eggs whole, divide the sautéed vegetables among the 6 muffin cups 

  1. Crack one egg into each cup, sprinkle with a dash of salt and pepper
  2. Sprinkle a tablespoon of shredded cheese on top of each cup
  3. Bake for 15 minutes until eggs are set and cooked to your likeness

Maple Bacon

Appetizers, Breakfast, Dessert, Dinner Ideas, Fun Stuff April 24, 2014 Leave a comment

maple baconMaple glazed bacon, who doesn’t love the smell and taste of bacon, dress it up with a coating of pure maple glaze and you have a gourmet dish or appetizer. Glazed maple bacon can add a savory note to desserts, just crumble the bacon into maple flavored frosting for cupcakes.  Or consider sweet and savory appetizers; wrap maple bacon around sweet potato slices, or asparagus before baking. Wrap around prawns or cream cheese stuffed jalapeno peppers, or small smokey links before baking. Maple syrup adds a sweet note to thick-cut bacon slices, which are obviously delicious served right  alongside pancakes, eggs or waffles.

Ingredients

  • 1/4 cup maple syrup (use the real stuff)
  • 12 slices good-quality thick-cut bacon
  • coarse ground pepper (optional)

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

  1. Pour the maple syrup into a shallow bowl and give each bacon slice (both sides) a generous dip in the syrup.
  2. Lay the bacon on the prepared baking sheet. Sprinkle with pepper if desired.
  3. Bake for 20 minutes. Flip the bacon over and bake until it is crisp at the edges and caramelized on the bottom, another 10 to 15 minutes.*Note: this cooking time is depending on the thickness of your bacon, keep an eye on it while baking so it does not burn, especially if using a thinner bacon.
  4. Remove the baking sheet from the oven.
  5. Lift the slices from the liner so they don’t stick after cooling. Cool for about a minute, transfer to a long platter to serve.

Cinnamon Cream Cheese Roll-ups

Bread, Dessert, Fun Stuff March 19, 2014 Leave a comment

Cinnamon Cream-cheese Roll-ups

Cinnamon Cream-cheese Roll-ups

Sometimes we just need something quick to prepare to satisfy that sweet tooth.  These decedent desserts are made with bread believe it or not.  Dough is dough. The best part is you can make them for unexpected guests and pop them in the freezer. Very quick and easy.

My dad used to bring home hot, fresh out of the oven glazed doughnuts every Sunday morning as a treat after church.  Not healthy, but yummy and the funny thing was, we were not over weight as children. I guess that was because we were outside playing a lot.  We burned off those calories quick.  So before you indulge your sweet tooth, consider your lifestyle, if you are active, walk, hike, or exercise maybe a treat once in a while isn’t so bad.

Cinnamon Cream Cheese Roll-ups

Ingredients

  • 20 slices quality white bread, crusts removed (you can find high fiber white bread)
  • 8 oz package cream cheese, softened
  • 1 large egg
  • 1 cup sugar, divided
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup butter, melted

Alternative ingredients might be jelly or jam, or lemon curd – make a “jelly roll-up”, bake and drizzle with a sugar glaze. Recipe below

Directions
Heat oven to 350 degrees
Line 2 baking sheets with parchment paper

  1. Roll out bread slices with a rolling pin until flattened; arrange on work surface
  2. Beat together cream cheese, egg and 1/4 cup sugar
  3. Combine remaining 3/4 cup sugar and cinnamon in a shallow bowl or pie plate
  4. Divide cream cheese mixture onto bread, spreading about 1 level tablespoon on each
  5. Roll up bread to enclose filling
  6. Brush rolls all over with butter and roll in cinnamon sugar mixture. Arrange on prepared baking sheets. (To make ahead, prepare to this step and cover baking sheets with aluminum foil. Freeze. Do not thaw roll-ups before baking.) Bake until the roll-ups begin to puff, 15 to 18 minutes
  7. Serve warm.

Sugar Glaze
Mix Together:

  • 1 1/4 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1/2 teaspoon of vanilla extract

Homemade Marshmallow Fluff

Dessert, Famous Recipes, Fun Stuff December 6, 2013 Leave a comment

Marshmallow Fluff

Marshmallow Fluff

Marshmallow creme is an American food item. It is a very sweet, spreadable, marshmallow-like confection. Marshmallow creme and peanut butter are used to create a Fluffernutter sandwich. In addition, marshmallow creme and Nutella can be spread on graham crackers to emulate s’ mores – a tasty fireside treat.  I have also used Marshmallow fluff to fill whoopee pies and icing chocolate cake.  You can take a pastry tip and fill cupcakes with marshmallow fluff for a yummy, sweet treat.  Or take a spoon and just dig in.  Enjoy.

 

Homemade Marshmallow Fluff

Ingredients

  • 3 large egg whites
  • 1/2 teaspoon cream of tarter
  • 2 tablespoons sugar
  • 3/4 cup golden corn syrup
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. In a heavy duty mixer, with whisk attachment, beat the egg whites and cream of tartar until foamy.
  2. Add 2 tablespoons of sugar and beat until soft peaks form, set aside.
  3. Meanwhile, in a saucepan, add 1/3 cup water, corn syrup, and 2/3 cup sugar.
  4. Cook over medium heat while stirring until the mixture reaches firm ball stage (instructions below) or 248 degrees on a candy thermometer. This step will take about 15 minutes.

(To test for firm ball stage:  Fill a glass with cold water and drop a small spoonful of the mixture into the cold water. Remove the mixture from the cold water and it should hold its shape, but quickly flatten)

  1. Once the corn syrup mixture has reached firm ball stage, turn the mixer onto medium and in a slow steady stream; pour the corn syrup mixture into the beaten egg whites.
  2. Once all of the corn syrup mixture has been added, beat on high for 5 minutes.
  3. Add vanilla extract and beat on high 1 minute
  4. Store in a tightly sealed container

Recreating The Salad

Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Weight Watcher Friendly September 23, 2013 Leave a comment

saladHow to build a salad for lunch or dinner

It never fails, when I sit down at work to eat my lunch someone will comment, your salad smells and looks so good, can I pay you to make one for me.  I allow time in the morning to make my lunch, which is usually ½ hour.  If you build your salad the night before do not add the lettuce or dressing, add that in the morning.  At lunch all I have to do is shake my container to distribute my dressing and eat. My unusual salads typically contain any and all leftovers from dinner during the week, things someone would not typically put in a salad, what I get is a plethora of wonderful vegetables marinating in a dressing of:

Dressing:

  • A sprinkling of kosher salt,
  • A dash of pepper,
  • A sprinkle of garlic powder,
  • 2 teaspoons of olive oil,
  • 2 teaspoons of balsamic vinegar, apple cider vinegar, or wine vinegar

 Directions:

I mix all of my vegetables and the dressing together and then add my layer of dry salad greens on top, about 2 cups. I do not mix my lettuce into the dressing as the greens will wilt by lunch time. There is no right or wrong ingredient to add to a salad, I have mixed fruit and vegetables. Things you can add to a salad include the following, canned, frozen or fresh:

Cucumber, shredded cabbage, chives, sliced leek, scallions or sliced onion, jarred roasted red pepper, olives, 1/2 sliced avocado, sliced or quartered mushrooms, left over vegetables; broccoli, cauliflower, mixed vegetables, green beans, peas, canned artichokes, celery, canned beans, carrots, celery, beets, baby corn, alfalfa sprouts, bean sprouts, quartered tomato, sun dried tomatoes, pasta, Pomegranate seeds, asparagus. I have sliced peaches, apples, oranges, strawberries, raspberries, blackberries, etc. and added them to my vegetables. What ever you love to eat.

For protein: A ¼ cup canned white beans, black beans or chick-peas, cheese, hard boiled egg, cooked chicken, left over pork, or beef,  If you use tuna or salmon, pack it in another container or plastic bag and add to your salad at lunch. Add walnuts, peanuts, sunflower seeds etc.  All you need is a 1/4 cup of any protein.

You can put anything you love to eat in a salad.  It is fresh, and filling and it is a meal.  I think the salad is underrated. Don’t eat a boring salad, get rid of the iceberg lettuce, buy a bag of mixed greens, spring mix or use fresh spinach.  Ditch the bottled salad dressing, the flavor of olive oil and balsamic vinegar is amazing and healthier.  Add chopped fresh basil and parsley to your dressing.  Create or rather recreate the healthy salad.  Make it your own – Enjoy!

*To steam fresh vegetables; add to a microwaveable container with a tablespoon of water and cook on high for 2 minutes, remove from microwave and add ice cold water to stop the cooking. Vegetables will be crisp-tender.

Oven Roasted Tomatoes

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Soup, Vegetables, Weight Watcher Friendly September 20, 2013 Leave a comment

Roasted Tomatoes

Roasted Tomatoes

It is that time of year where tomatoes are in abundance especially on the East coast where I am from.  Here is a wonderful recipe for roasting your tomatoes, you can then use them in sauces, soups, gravies, appetizers or freeze them.  Try roasting cherry tomatoes for bruschetta. Roasting tomatoes brings out the sweetness in the tomato and just gives it a rustic, hearty flavor.

OVEN ROASTED TOMATOES

This recipe can easily be increased. The important thing is to use a baking dish or pan big enough so that you do not crowd the tomatoes. You want room between them for the moisture to escape, which will concentrate the tomato flavor.

If you use a metal pan, make sure it’s not aluminum or made of another material that might react with the acidic fruits.

 Ingredients

  • 2 tablespoons olive oil
  • ½ tsp of sea salt or kosher salt
  • ¼ tsp of ground pepper
  • 2 cloves garlic, peeled and thinly sliced (throw some unpeeled whole garlic cloves in the pan to roast, you can squeeze the soft garlic out of the clove after the roasting and add to your favorite dish)
  • Fresh herbs; basil, oregano, thyme, rosemary – mix or add your favorite herb
  • 1 pound (450g) tomatoes, (8 small or 4 medium-sized)

 Directions

  1. Preheat the oven to 325ºF
  2. Pour the olive oil into a shallow baking dish or pan and add the herbs and salt and pepper
  3. Cut the tomatoes in half horizontally, then use a sharp knife to remove the stems. (note: stems will come out easy after roasting)
  4. Toss the tomatoes with the oil and seasonings, lay them cut side down in the dish.
  5. Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.

    Storage: The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.