Chili Seasoning Mix

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¼ Cup All Purpose Flour

4 tsp Chili Powder

1 Tbsp Crushed Red Pepper

1 Tbsp Dried Minced Onion

1 Tbsp White Sugar

2 tsp Cumin

2 tsp Dried Parsley

2 tsp Salt

1 tsp Dried Basil

¼ tsp Ground Pepper


In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an air tight container.


Apple Pie Spice

Apple Pie Spice


Apple Pie Spice 

1 Tbsp Ground Cinnamon

1 ½ tsp Ground Nutmeg

¾ tsp Ground Allspice

¾ tsp Ground Cardamom

Mix cinnamon, nutmeg, allspice, and cardamom together in an airtight container.

Pumpkin Spice

Pumpkin Spice

Sometimes, we don’t have certain spices in our spice rack.  Most of us have the basic spices for everyday baking.  I found myself in this predicament when I attempted to bake a Carrot Cake recipe that used Pumpkin Spice in the recipe.  Here is the recipe to make your own Pumpkin Spice:

  • 1/4 Cup Cinnamon
  • 4 tsp Nutmeg
  • 4 tsp Ginger
  • 1 Tbsp Allspice

Put all spices in a zip lock bag and shake until combined.  Use as the pumpkin spice in your recipe.  Label the bag ‘Pumpkin Spice’ and store with your other spices.



Carrot Cake (The Best Ever)

Carrot Cake


1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

1 (8 ounce) package cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners’ sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Preheat oven to 350 degrees F. Coat 3 – 10 inch cake pans with Crisco Shortening. Flour pans and tap out excess flour.

In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.  If you don’t have raisins, you can use chopped dates.

Grate carrots (to make 3 cups). Set aside.

In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

Put batter into 10 inch greased and floured cake pans.  Bake at 350 degrees F until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate.  After the cakes are cool, frost, and refrigerate one hour.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioner sugar, orange zest and juice. Beat until smooth.


Watergate Salad


This is one of my Mother’s Weight Watcher Recipes that she used to make when she was following the diet with exchanges.  This version doesn’t use cool whip, marshmallows or nuts.  If you would rather use those ingredients, just substitute the yogurt for the cool whip, add 1/2 cup small marshmallows and 1/2 cup chopped walnuts to the recipe.


1-3 ounce package of sugar free pistachio pudding mix

2 cups crushed pineapple no sugar added drained of juice

1 cup fat free plain yogurt


Pour all of the ingredients into a bowl and use a spoon to toss and mix until incorporated.  Cover with wrap and chill.  8 Servings.

Diabetic Exchanges: 1 fruit, 1/4 milk, optional calories 10.



French Toast

denny's style french toast


French Toast


3 Eggs

1/2 cup Milk

2 tablespoons All-Purpose Flour

2 tablespoons Sugar

1/2 teaspoon Vanilla

1/4 teaspoon Salt, to taste

1/2 teaspoon Cinnamon

4 – 6 slices of thick Bread (Texas Toast or other thick bread)


Powdered Sugar

More Butter

Whipped Cream

Real Maple Syrup



Beat the eggs until they are frothy.

In a large bowl, mix together the eggs, milk, flour, sugar, vanilla, salt and cinnamon.

Place about a tablespoon of butter on a large skillet or griddle and heat to medium high on your stovetop.

When the butter has melted (do not let it burn) start dipping your bread.

Place a slice of bread into the batter and let soak for about 30 seconds, Turn it over and do the same for the other side.

Carefully pick up the bread and let the excess batter drip off into the bowl.

Place the battered bread onto the hot skillet or griddle.

Cook toast for about 1 1/2-2 minutes or until the side is golden brown. Flip the bread and do the same for the other side.  Remove from the pan to a plate.

Dust with powdered sugar.  Serve with more butter, whipped cream and real maple syrup.

Slow Cooker Oats


Slow Cooker Oats


1 Cup Steel Cut Oats (no substitutes)

3 ½ Cups Water

1 Cup peeled and chopped Apple

½ Cup Raisins

2 tbsp Butter

1 tbsp Ground Cinnamon

2 tbsp Brown Sugar

1 tsp Vanilla Extract



Place the Steel Cut Oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker with a liner.  Stir to combine and dissolve the brown sugar.  Cover the slow cooker, set to low, and allow the oats to cook 7 hours (for firm oats) or 8 hours (for softer texture).




Winner of the 2009 Marzetti(R) uDip Sweepstakes Recipe Contest!



1 cup Marzetti Caramel Apple Dip

1 cup chopped Pecans, divided

1 sheet Puff Pastry

For Icing

½ cup Confectioners Sugar

1 tbsp Milk

¼ tsp Vanilla Extract



For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.

Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Bake 15 to 20 minutes or until pastry is golden brown.

For icing, whisk together all ingredients, adding additional milk if necessary.

Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve

Chocolate Cake “The Best Ever”

Chocolate Birthday Cake

Chocolate Cake “The Best Ever”



2 cups Sugar                                      1 ½ tsp Baking Soda         1/2 cup Vegetable Oil

1 ¾ cups All Purpose Flour             1 tsp Salt                             2 tsp Vanilla Extract

¾ cup Hershey Cocoa                       3 Eggs                                   1 cup Boiling Water

1 ½ tsp Baking Powder                     1 cup Milk



Heat oven to 350 degrees F.  Grease and flour two 9 inch round baking pans.  Combine dry ingredients in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin).

Pour into pans and bake 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool for 10 minutes and remove cakes from pans to wire racks.

Cool completely.  Frost with Chocolate Frosting .

Chocolate Frosting


½ cup (1 stick butter)               3 cups Powdered Sugar    1 tsp. Vanilla Extract

2/3 cup Hershey Cocoa             1/3 cup Milk


Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk.  Beat on medium speed to spreading consistency.  Add more milk if needed.  Stir in vanilla.  Makes about 2 cups of frosting.  Top with chopped walnuts, pecans or shaved semi sweet Bakers Chocolate or candy bar.


Company Cheesecake

Image result for Cheesecake pictures


Company Cheesecake

Combine 1 ¾ cups graham cracker crumbs, ¼ cup of finely chopped walnuts, ½ tsp ground cinnamon, 1 tbsp sugar and ½ cup butter, melted.  Press on the bottom and up 2/3 of sides of a spring form pan.

Beat smooth 3 well beaten eggs, two 8-ounce packages of cream cheese softened, 1 cup sugar, ¼ tsp salt, 2 tsp vanilla, ¼ tsp almond extract.

Blend in 3 cups of dairy sour cream.  Pour into crust.  Bake at 375 degrees about 35 minutes or just till set; cool.  Chill 4 to 5 hours. 

Serves 12-16