Hot Cocoa

2 Tbsp sugar

2 tbsp cocoa (I used Hershey)

Dash of salt

1 cup milk

1/4 tsp vanilla extract

(got this recipe right off the box for Hershey’s Cocoa mix)


Egg Salad

Every recipe I find online for egg salad calls for Mayonnaise. Well my mom used Miracle Whip when I was a kid and to this day I still make it the way she does but (of course) I add a twist…

4 eggs boiled

1/4 cup Miracle Whip

2 tablespoons whole grain mustard

1/2 red onion, minced

1/4 cup finely chopped carrots

1/4 cup finely chopped celery

1 teaspoon paprika

dash of sugar

dash of cayenne pepper

Salt & Pepper to taste

celery salt to taste

Boil Eggs. Chop.

Mix all ingredients into a medium/large boil and taste, adjust seasoning as need. Chill for 15-20 minutes and serve.

Eggnog Muffins

  • 2 cups unbleached all-purpose flour
  • 1/2 cup quick-cooking (not instant) oats
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups eggnog
  • 1/3 cup oil (or melted butter, cooled)
  • 1 large egg, beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Cinnamon-sugar for sprinkling
  1. Preheat oven to 400 degrees F. Grease 12 regular muffin cups or 6 jumbo.
  2. Place flour, oats, sugar, baking powder, and salt in a large mixing bowl. Use a whisk to combine the dry ingredients.
  3. In a small mixing bowl, whisk together the eggnog, oil, egg, vanilla extract, nutmeg, and cinnamon.
  4. Pour the wet ingredients into the dry ingredients and stir just until the dry ingredients are moistened. Do not overmix or your muffins won’t rise properly. Spoon the batter into the prepared muffin cups and sprinkle cinnamon-sugar over each. Bake in preheated over at 400 degrees F for 20 minutes, or until a toothpick inserted in the center comes out clean.


Kielbasa with Peppers and Onions

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 large green bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 1 (14 ounce) package turkey kielbasa, cut at the curve and then halved lengthwise
  • salt and pepper to taste
  1. In a large, heavy bottom skillet ( I prefer cast iron), heat olive oil and butter over medium heat. Once butter has melted, add onions and peppers. Cook, stirring occasionally until softened, about 5 minutes.
  2. Place the kielbasa in the pan, flesh side down. Cook until browned, about 6 minutes.
  3. Transfer sausage to to a serving platter, spoon peppers and onions over the top. Serve.


Steak Diane

  • 1/2  teaspoon  salt, divided
  • 1/4  teaspoon  black pepper
  • 6  (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
  • 1  teaspoon  butter
  • 1/2  cup  finely chopped shallots
  • 1/3  cup  water
  • 2  tablespoons  Worcestershire sauce
  • 1 1/2  tablespoons  fresh lemon juice
  • 1 1/2  tablespoons  dry sherry
  • 2  tablespoons  chopped fresh parsley


Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.

Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.


Lemon-Rosemary Chicken Thighs


These are so easy and delicious!

  • 6  bone-in, skin-on chicken thighs (about 2 lb.), excess fat trimmed
  • 3  tablespoons  lemon juice
  • 2  tablespoons  olive oil
  • 1  tablespoon  minced fresh rosemary or 2 tsp. dried
  • 1  garlic clove, minced (I added 3)
  • Salt and pepper


Preheat broiler. Rinse chicken thighs; pat dry. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes. (I grilled them)

Using tongs, turn chicken thighs skin side up. Brush 1/3 of lemon-juice mixture over skin and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.

Turn off broiler and set oven to 450°F. Brush final 1/3 of lemon-juice mixture over chicken (discard any leftover lemon-juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.


Bruschetta Salad

1/2 cup olive oil

2 tablespoons red wine vinegar

2 medium tomatoes, cut into 1-inch pieces (about 2 cups)

1/2 cup thinly sliced cucumber

1 medium red onion, thinly sliced (about 1/2 cup)

1/4 cups chopped fresh basil leaves

1 tablespoon drained capers

2 cups Pepperidge Farm® Whole Grain Seasoned Croutons

  • Beat the oil and vinegar in a large bowl with a fork or whisk. Add the tomatoes, cucumbers, onion, basil and capers and toss to coat.
  • Add the croutons just before serving and toss to coat. Serve immediately.