Category Archives: Food Fun

Something About Pinterest


Listen, there are those out there that would tell you Pinterest is a waste of time. That people simply save pictures of the house they wish for, but never will have, or the way they wished they looked or dressed, or the food they wished they ate, or the exercises they are too lazy to do. Perhaps, and if that is the way you view things, I’m sorry for you. I know what I like, I like a goal (and a visual never hurts), and I know a good idea when I see one, and I appreciate the ability to collect them together and save them for later. I’m not naive enough to think that I will have, or do, or try everything that I pin, but that doesn’t mean it’s a waste of my time. There are plenty of things that bother me about social media and technology, but the ability we have to connect with people all over the world (ones you know and ones you don’t) and learn about anything you want in an instant is absolutely amazing. In any case, if you don’t feel you have the time to mess with it yourself then feel free to just check here where we are happy to at least share some successful recipes.

Yesterday Kinley, Grandma Jenny and I tackled the two huge bags of carrots from our garden last year. That’s right, we just dug them up a couple weeks ago and put them in the refrigerator. Cleaned, packed, and canned into what we hope are some very delicious dill pickled carrots (fingers crossed). Here’s the link to the recipe we used Incidentally the dill seed is also from the garden.

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One more thing. Many of you know that Pinterest is our go to for desserts of all sorts. We have pictures of Emery’s first birthday cake, but they haven’t been uploaded yet. The pictures on this blog will give you the gist of it. Fresh Strawberry Yogurt Cake, consider this your rave review, it was sooo sooo soooooo good. Great for summer, give it a shot.


Pumpkin Swirl Pie


So, here’s the thing, it’s hard to choose just one dessert, but if you have to pick just one (at least for Thanksgiving) this is a great choice. You get your pumpkin pie plus cream cheese for the cheese cake lovers, and a pecan shortbread crust (in case, like me, you were hoping for pecan pie).


16 Pecan Sandies, crushed

3 Tbsp all-purpose flour

3 Tbsp butter, melted


1 C sugar

3 Tbsp all-purpose flour (we use white whole wheat)

16 oz cream cheese, softened (we use reduced fat)

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

3 eggs

15 oz canned pumpkin

1 Tbsp milk (we use skim)

Preheat oven to 375 degrees F. Combine crust ingredients until crumbly, then press into a 9.5-10 inch glass pie plate. Bake until golden (12 minutes).

In a large bowl mix sugar, flour, and cream cheese (reserve 1/2 cup of this), add remaining ingredients (EXCEPT milk) and beat on medium until smooth. Pour filling into crust.

In a small bowl combine the 1/2 cup of cream cheese mixture with the milk. Spoon this over the pie filling and swirl with a knife.

Cover edges with pie crust shield or foil and bake for 35-40 minutes (remove shields for the last 15 minutes). Cool 30 minutes before refrigerating. Cover loosely (we like wax paper) and refrigerate at least 4 hours (2 days is best).

Overnight Blueberry French Toast Casserole


Friday night Kinley and I whipped up this yummy dish and stuck it in the fridge. It was a big pan of hot, gooey, deliciousness when Josh got home from work yesterday morning. We served it up with some thick cut applewood smoked bacon. It’s another find, and I tweaked the recipe from this site

12 slices day-old bread, cut into 1 inch cubes (We used La Brea Whole Grain from Costco, the whole loaf)
2 (8 ounce) packages cream cheese, cut into 1 inch cubes (I used two pkgs. light cream cheese, but I think only one might be better and less calories)
1 1/2 cup frozen blueberries
12 eggs, beaten
2 cups skim milk
2 teaspoon vanilla extract
1/3 cup lite maple syrup

Sauce Ingredients
1/3 cup white sugar
1 1/2 tablespoons cornstarch
1 cup water
1 cup frozen blueberries
1 tablespoon butter

Lightly grease a 9×13 inch baking dish (I used shortening and it made a nice crust, but Pam would be fine too). Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking (ours was only out long enough for the oven to heat and it was fine). Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast (I did drizzle a bit of this on top after the picture was taken, but I felt there was too much sauce and served it on the side. Also, it kept the leftovers from getting too soggy).

Blueberry Cream Cheese Coffee Cake!


Um, yum. The following is our “doubled” recipe, you might be crazy if you don’t think you need both…



  • 1/2 cup Butter, softened
  • 1 1/3 cup sugar
  • 2 egg
  • 2 cup plus 4 Tablespoons flour, DIVIDED
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 cup fresh or frozen blueberries
  • 6 oz cold cream cheese, cut into small cubes
  • Topping:
  • 1/2 cup flour
  • 1/2 cup sugar
  • 4 Tablespoons cold butter


1.  Preheat oven to 375.  In a large mixing bowl, cream butter and sugar on medium speed until fluffy.  Beat in eggs.  Combine 2 cup of flour, baking powder and salt in a separate bowl.  Gradually add to the butter mixture, alternating with the milk, starting and ending with the flour mixture.

2.  Toss blueberries with remaining 4 Tbs flour.  Fold blueberries and cream cheese blocks into the batter, divide and pour into 2 greased 8 inch baking pans (I used shortening to grease).

3.  Prepare topping:  In a small bowl, combine flour and sugar.  Cut in butter until crumbly.  Sprinkle over batter and bake for about 45 minutes or until a toothpick inserted in the center comes out clean.


We used frozen blueberries and did not thaw them before adding to the batter.

Also, reduced fat cream cheese, though you might want it frozen a little so it’s firm when you cut it.

Also, whole wheat white flour… it’s sort of an obsession of ours.

The cubes of cream cheese make this cake extra special. Give it a try.

**Recipe adapted from an old Taste of Home magazine, then readapted by us from, funny blog, check it, I think she gets me. Found this on Pinterest. Yay!


Honey Cloud Fruit Pancake


On the weekends when Josh is home we like to make a big breakfast. Something you should know about Josh is that he loves to experiment in the kitchen. He loves to cook fancy things and if someone mentions that it might be difficult to make consider the challenge accepted. Nothing is too hard or takes too long for him. Six hours to make the perfect multi-layer cheesecake, you better believe he’ll do it. Me on the other hand, if I’m hungry for something I want it now. I don’t want to wait til tomorrow. I gravitate towards quick and easy recipes. Here’s one we both had a good time with. It required some skill and timing, but was done in a hurry and very delicious, not a single crumb was left. PINTEREST success!

4 eggs

4 egg whites

1 c warm milk (we did 1/2 c skim, 1/2 c cream in the microwave for a min.)

1 c flour (we used whole wheat white)

1/4 tsp salt

8 tsp honey

1 tsp vanilla

zest of 1 orange

fresh fruit (berries and maybe peaches will work best, bananas turn brown, and the kiwi sort of lost its color and flavor)

  1. Preheat the oven to 390°F
  2. Heat 2 large oven proof frying pans (we used a 10 in. and a 12 in.) stove top over medium heat
  3. In a small bowl beat egg whites until peaks form
  4. In a larger bowl, mix the the whole eggs with honey, vanilla, and orange zest then add flour and salt, and whisk in the warm milk
  5. Gently fold the egg white into the batter with a metal spoon
  6. Spray frying pans with nonstick spray.
  7. Pour the batter into pans and cook on the stove for a few minutes until starting to set at the edge
  8. Sprinkle fruit on top
  9. Bake in the oven for 9 minutes until puffed up and golden
  10. Drizzle with honey and enjoy

Serves 4-6