ramblings from my little kitchen

RIP, me

so i just made salted oreo ice cream.  and then i died.

once i am reborn, i will post the recipe.  then, the 3 people that follow this blog will also die and I will have to find other people to share my obscene recipes with.

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Citrus Bars

I like lemon flavored things quite a lot.  I mean they are practically invisible to me if a chocolate frosted brownie is lying around, but nevertheless, I still like them.  I made these for my wonderful mother on Mother’s Day.  She isn’t the chocoholic that I am, so I wanted to make her something special she would really enjoy.  My goal was to mix up the traditional lemon bar and add a little lime.  These are so good.  Tart and lemony with a tiny twist from the lime.  My mother loved them and took home half the pan for my father to enjoy as well. 



For the crust:

  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt

For the filling:

  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 1-1 1/2 TBS grated lemon zest (3-4 lemons)
  • 1/2-1 TBS grated lime zest (1 lime)
  • 3/4 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed lime juice
  • 1 cup flour + a few TBS if at altitude
  • 1/4 tsp salt
  • Powdered sugar, for dusting


Preheat the oven to 350 degrees F. 

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a 9 by 13 by 2-inch baking sheet and press down with floured hands, building up a 1/2-inch edge on all sides. 

Bake the crust for 15 to 20 minutes, until very lightly browned. then let it cool. 

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour the mix over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.  Since I live almost 6000 feet in the sky, I turned the oven off and cracked it and left the bars in another 15 minutes to be sure they were set.  then I cut them into triangles and sprinkled with powdered sugar. Image


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Cinnamon Orange French Toast

I whipped this up the other morning because Reese was having another non-eating day and I thought this would peak her interest.  I was right.  She ate a whole piece and some orange slices!  I used wheat bread so it had some health benefits.  You could use brioche or challa to make it fancier.  We all enjoyed it immensely.  It literally took as long to make it as it would to read the recipe.



  • 6 eggs
  • 2TBS heavy cream
  • 1/4 cup egg whites
  • 1tsp cinnamon
  • zest of one orange
  • 1/4 cup sugar
  • 6-8 pieces of bread of your choice
  • butter (for cooking)
  • 1/4 cup orange marmalade
  • 1/2 pkg cream cheese (room temp)
  • 1TBS sugar


Whisk eggs, heavy cream, 1/4 cup sugar, cinnamon, orange zest and egg whites together until well combined. place in a shallow dish and soak bread in the mixture. Put a pat of butter into a skillet over medium heat. cook soaked toast on each side for 3-4 minutes until lightly browned. put in a warm oven until all the pieces are cooked. whisk together cream cheese, marmalade and 1TBS sugar with electric mixer until a uniform consistency is achieved.  Serve french toast with marmalade cream and warm maple syrup. 

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Caprese Salad with Raspberry Balsamic Reduction

I don’t like raw tomatoes.  At all!  That is unless they are organic heirloom tomatoes drizzled in balsamic dressing hugged by hoards of mozzarella cheese and basil. Go to your local market and buy some summer tomatoes and make this ASAP.


  • Heirloom Tomatoes
  • Mixed Greens
  • Fresh basil
  • Fresh Mozzarella
  • Minced garlic
  • Raspberry Balsamic reduction (recipe to follow)
  • salt and pepper


Slice tomatoes and mozzarella and layer over greens. sprinkle with fresh garlic and sliced basil. drizzle with dressing and add salt and pepper to taste.

Raspberry Balsamic Reduction

  • 1/2 cup balsamic vinegar
  • 1TBS  raspberry jam
  • 1/2 cup olive oil
  • 1 minced garlic clove
  • salt and pepper


Place vinegar in a small pot over medium heat.  Bring to a simmer for 10 minutes. add raspberry jam and let the mixture continue simmering for another 5-10 minutes until it is reduced by half.  whisk in olive oil, garlic, and salt and pepper to taste.  let cool.  serve over caprese salad.

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Black Bean Burgers

Matt frequently gets burger cravings.  While I don’t eat meat, I don’t mind preparing it for him.  However when I told him I was going to make a veggie bean burger for myself, he quickly said that he wanted one too!  These were really delicious. I used cornmeal as my filler, but I think I would like these even more using panko. They were slightly spicy, had a ton of good flavor and a lovely crunchy crust.  The corn relish added a bit of heat and another layer of flavor and the avocado cream acted as the glue to hold it all together.


Black Bean burgers

  • 1 (15 oz.) can black beans, drained and rinsed divided
  • 1 cup white or brown rice, divided
  • 2 roasted red bell peppers, divided
  • 2 eggs
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 2 cloves garlic
  • 1 chipolte seasoning cube
  • 1 red onion, finely diced
  • 1/2 – 2/3 cup cornmeal, breadcrumbs, or panko
  • salt and pepper
  • Canola oil

Place 1/2 can of drained black beans, 1/2 cup rice, 1 coarsely chopped red pepper, oregano, cumin, garlic, and chipotle seasoning in a food processor. Pulse process until combined.

Finely dice the remaining red pepper. In a bowl, mash the rest of the black beans and rice.  Add the diced red pepper, onion, lightly beaten eggs and the mixture from the food processor.  Season with 3/4tsp salt and 1/2 tsp pepper.

Stir in the cornmeal/breadcrumbs a little at a time, and mixing until the mixture firms up. Place the mixture in the fridge for 30 minutes.

Heat a nonstick skillet with a little canola oil over medium heat. Add the mixture in patty form in batches and cook until done, flipping halfway through (about 5-6 minutes total for small patties and 8-12 minutes total for bigger burgers).

Corn Relish

  • 2 tsp. canola oil
  • 2 cups corn
  • 1/2 small red onion finely diced
  • 1 clove garlic, minced
  • 1/2 seeded jalapeno, minced
  • 15 cherry tomatoes, halved
  • 1 TBS lime juice
  • 2 Tbsp. chopped fresh cilantro
  • salt and pepper to taste

Heat a pan over medium-high heat and add the canola oil. Stir in the corn, and let it sit for about 1-2 minutes before stirring. Continue to saute until lightly browned.

Stir in the garlic and jalapeno, just until fragrant – about 30-60 seconds. Remove from heat and add the tomato, lime juice, cilantro, and salt and pepper to taste.

Avocado Cream

  • 1 and 1/2 avocado, pitted
  • 1/2 cup light sour cream
  • 1 lime, juiced
  • salt and pepper to taste
  • 1/4 cup cilantro

Puree all ingredients in a food processor until smooth.

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Apple Dumplings

The soda may seem a bit strange, but the lemony limey goodness really makes this tasty!  It couldn’t be easier.

this is just before going in the oven… the after picture is lost amidst the hoards of baby photos…

  • 2 whole green apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1 and 1/2 cup Sugar
  • 1 tsp Vanilla
  • 1 tsp Cinnamon
  • 1 can (12 Oz.) Mountain Dew
  • 1/4 tsp salt


core apples. Cut each apple into 8-10 slices each. Roll each apple slice in a crescent roll. Place into a buttered pan. if you have extra apple slices, stuff them between the crescent rolls.

Melt butter, then add sugar and stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and salt and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

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Slow Cooked Eggs

I’ve been busy… doing that.   but here’s something you can do that is truly YUMMY!

Slow Cooked Eggs

6 eggs

1/4 cup egg whites

1 TBS heavy cream

1TBS fresh dill

1TBS fresh parsley

2 TBS fresh basil

1/4 cup diced tomatoes

1/4 cup shredded sharp cheddar cheese

dash salt and pepper

1-2 TBS butter


Whisk all ingredients together except cheese and butter.  Place nonstick skillet over medium low heat.  Put 1 TBS butter and allow to melt before adding egg mixture. Pour eggs into pan and stir slowly.  Cook over this low heat for  around 8 minutes and continue stirring intermittently.  Add cheese just before eggs are set.  Top with more butter if you like extra creamy eggs. Delicious!

You can sub any herb or veggie or meat for that matter and these eggs will come out delicious.  The low and slow heat with continual stirring makes for an exceptional egg.

Banana Pancakes

see Lemon Blueberry Pancakes and sub blueberries for walnuts and bananas.

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