Friday, December 9, 2011

Where Would You LOVE to Cook Today!

When I was surfing around to find where I wanted to cook today 
I found this so cute child's kitchen set.
Oh my gosh I would have loved this set as a little girl....
I think I would spent hours playing in here...
The pink is such a pretty pink and all the extras 
really make this special.
I found this over at:
SO cute I can''t stand it...
I would need my Easy Bake Oven and some
Girl friends....and of course
we would all wear aprons.
In this Kitchen I think I would make:

Cake in A Mug
(Any kid can do this recipe)
  • 1 large coffee mug
  • 4 tablespoons plain flour (do not use self-rising)
  • 4 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon baking powder
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 3 tablespoons chocolate chips (optional)
  • Small splash of vanilla
  • chocolate syrup (optional)
  • whipped topping (optional)
  • Cherries (optional)

How to make it

  • Add dry ingredients to mug, & mix well .
  • Add egg & mix thoroughly.
  • Pour in the milk and oil and mix well.
  • Add chocolate chips (if using), vanilla, mix again.
  • Set mug in the microwave & cook for 2½ to 3 min at 1,000 watts.
  • Cake will rise over the top of the mug, but don't be alarmed!
  • Some report that 2½ minutes works best. It depends upon your microwave. So, watch carefully to not over do it!
  • Remove from microwave.
  • Allow cake to cool a little, then tip out onto a plate, if desired.
  • Drizzle with chocolate syrup and top with whipped topping and cherries, if desired!
  • This can serve 2 if you care to share!
  • I got this recipe over at:
  • This is a fun site so you should stop by ....
  • Beware you will want to cook!
  • If you have a great recipe or a wonderful kitchen I would be happy to post a 
  • Where Would You LOVE to Cook Today! Using your recipe or kitchen just email me!

Monday, November 28, 2011

Where Would You Love to Cook Today?

Doesn't this look so inviting!
I love the rafters and the cupboards on the bottom only,
the hard wood floors, the darling hutch by the door.
Oh and the blue stove....I want one....
And the table cloth....this is such a warm kitchen
I am sure I will enjoy my day cooking in here.
It really gets me into the Christmas mood.
The garlands and all the greenery look so pretty.
I found this kitchen at:
I love the internet!
Lets see what to cook...
I know...
Paula Deen's
Chicken Pot Pie
Lady and Sons Chicken Pot Pie

If you even go to Savannah you have to stop by Paula's
restaurant and have good...
but since we are just staying at home...
in someone Else's kitchen...hehehe..
Lets make this!

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Paula Deen Seasoned Salt
2 tablespoon cooking oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup cooked carrots, chopped
Pinch fresh grated nutmeg (optional)


Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350 degrees for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, Saute chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrots and chicken. Remove from heat. In 4 oven- proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350 degrees for 5 minutes until bubbly. Any remaining pie filling may be frozen.

My family loves this recipe. You can never go wrong with one 
of Paula's recipes but this one is really good.
 You can get the recipe for her seasoning salt in one of her books or online.
I add Italian season to it.
This recipe can be found at:

and also at:

Thursday, November 24, 2011

Happy Thanksgiving!

Hope you are having a wonderful Thanksgiving!
Aren't these cookies to cute to eat....
I got the picture over at:

Monday, November 14, 2011

Where Would You LOVE to Cook Today?

Doesn't this look like Grandma's house...
I love the beams in the ceiling and the hand painted boarder.
There are so many beautiful kitchens out there...

I am thinking maybe Gingerbread Cookies...

3 eggs
honey (2/3 cup)
raisins (1 cup)
sour cream (1 cup)
flour (1 2/3 cups)
baking powder (4 TSP)
orange juice (1/2 cup)
ground cinnamon (1 TSP)
ground nutmeg (1/4 TSP)
butter, softened (1 cup)
ground cloves (1/4 TSP)
orange liqueur (1/4 cup)
whole wheat flour (1 cup)
packed brown sugar (2 cups)
blanched slivered almonds (1 cup)

Fluff up as one the flours, baking powder, and spices

In bowl, cream the butter or margarine with the brown sugar

Bang the eggs, then the honey, orange liqueur, sour cream, and orange juice

Pound the flour combination into the creamed mixture, and then beat in the raisins and almonds

Turn batter into a oil and floured tube pan

Bake it at 350 degrees for 80 minutes or until it tests done with toothpick

Ready To Serve

This recipe is from

Now if any of you have a great recipe you would like me to share for cooking in one of our kitchens just email me at

Tuesday, November 1, 2011

Where Would You LOVE to Cook Today?

I love the red or rosy red...I just love it with the white cupboards.
And that cute sink.
I never thought of putting a different chair let alone
a different color chair at the island but look how cute it looks.
I always think everything needs to match but it really doesn't.
Look at how many kitchen tables you see on line with different chairs.
This kitchen is another one of Beverly Ellsley's kitchens...
Her is a little about her:
Beverly Ellsley, of Westport, CT, designs houses
 from the ground up and everything in them .
With great attention to detail, most projects feature fine
woodworking produced in her own cabinet shop. S
he is best known for her unusual kitchens.
She is a licensed Interior Designer in the state of CT.
 Her clientele includes movie stars, corporate CEOs,
and many people within the design industry itself.
If you want to know more about her you can stop at her website at:

When I am famous I think I will defiantly need her to do my house.
Maybe if I butter her up with a yummy meal in her kitchen...
Let see how about...

Recipe for Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel
 From over at :
(Makes about 4 servings, depending on what you're serving it with; recipe adapted from Roasted Tomatoes with Shrimp and Feta from Real Simple.)


5-6 medium-sized fresh red tomatoes, cut into pieces

3 T olive oil

2 T minced garlic (or more)

1 tsp. dried oregano (preferably dried Greek oregano)

1/2 - 1 tsp. ground fennel seed

fresh ground black pepper to taste

1 pound medium-sized raw shrimp, peeled, deveined, and tails pulled off (I used 1-40 size shrimp)

2 T fresh-squeeze lemon juice

3/4 cup crumbled Feta cheese (or more)

2 T chopped fresh parsley for garnish (optional)


Thaw shrimp overnight in the refrigerator if frozen. Preheat oven to 350F/180C.

Dice tomatoes into pieces about an inch square and put them in the bottom of a heavy casserole dish, large enough to fit the tomatoes in one layer. Drizzle olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, ground fennel seed, and fresh ground black pepper. Put tomatoes in the oven and roast for 30 minutes.

While tomatoes are cooking, crumble the Feta cheese, squeeze lemon juice, and clean shrimp as needed. (I used frozen shrimp which came already peeled and deveined, but we did pull the tails off and clean a few of them a little better.) Chop parsley if using.

When tomatoes have cooked 30 minutes, arrange the shrimp over the tomatoes, sprinkle over the lemon juice and feta, and put the dish back in the oven to cook the shrimp for 8-10 minutes. Watch them carefully so the shrimp doesn't overcook. They're done as soon as the shrimp turn pink and are barely firm.

Sprinkle the dish with chopped fresh parsley if using. I ate this plain for phase one, but it would be delicious served over rice, angel hair pasta, or just with some 100% White Whole Wheat Bread with Olive Oil to mop up the delicious juice.

I know I have sent you over to Kalyn's before
but she really does some great recipes so you
won't be sorry.

Saturday, October 29, 2011

Where Would you LOVE to Cook Today


OK I am sure this is what a kitchen in heaven looks like!


Isn't this a beautiful kitchen.


Can you believe this Island ...
I could sit there and surf recipes all day.
I am thinking I don't want to mess it up....


I love how fancy this Farmhouse sink looks.
I love those sinks.

This Kitchen was designed by Beverly Ellsley and she has a website at:

We may have to cook in a few of her kitchens...
so amazing!

Lets see what to cook today....
hummmm I really don't want to make a mess ...
I guess I can clean it up.
I bet this kitchen has the best dishes and pans....
Can't wait to get started...
We will make:

Rich French onion soup

Rich French Onion Soup

1 tablespoon butter

1 tablespoon olive oil

4 thinly sliced large onions

1 tablespoon all purpose flour

1 1/2 pt beef broth

1/2 cup white wine

1 1/2 cup water

2 bay leaves

6 slices French bread

1 cup shredded Swiss cheese

Cooking Instructions

Melt butter with olive oil in a large saucepan over low heat.

Cook onions in mixture, stirring occasionally for 30 minutes, until soft, translucent and brown on the edges.

Sprinkle the flour over the onions and stir to combine.

Pour in beef broth, wine and water with bay leaves.

Bring to boil, then reduce heat and simmer, uncovered, for 30 minutes.

Toast the bread slices in an oven broiler.

Ladle the soup into 4 ovenproof bowls and place the bowls on a baking sheet.

Place a toasted slice of bread over each bowl and top with Swiss cheese.

Place bowls under broiler until cheese melts.

Servings: 4

This recipe came from :

I love to look at kitchen pictures and read recipes.
So the Internet is an amazing thing...I can surf all day..

Wednesday, October 26, 2011

Where Would You LOVE to Cook today!

I'm home! No this really isn't my house but
don't you just feel at home looking at the Picture.
I was surfing ....yes I do that sometimes....
just like you.....hehehehe
and I found this darling kitchen but it belongs
to a blog that the last post was 12/22/10
but if you do go there there is a recipe for
Chocolate Chip Cheese Cake that looks wonderful.
Well since that is where I am cooking today
I don't feel like the cake but I do feel like a treat for
Halloween and a fun site for that is:
And I want to make
Candy Corn Cookies
Candy Corn Cookies

Prep time: 30 minutes
Baking time: 10 minutes
Servings: Makes about 2 dozen cookies
1 (18-ounce) package refrigerated sugar cookie dough
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/8 teaspoon yellow food coloring paste
1 1/2 teaspoons grated orange zest
1/4 teaspoon orange food coloring paste
1/2 cup white chocolate chips
Orange and yellow decorator sugars


1.Preheat the oven to 350F. Using an electric mixer on low, beat the cookie dough and flour until combined. Divide the dough into 3 equal portions.
2.Add the lemon zest and yellow food coloring to 1 portion of dough. With the mixer on low, beat until blended; set aside. Add orange zest and orange food coloring to another portion of the dough; beat until blended. Leave remaining portion plain. Divide each dough section in half; wrap one portion of each color in plastic and refrigerate.
3.Roll the remaining portions of dough into 12-inch-long ropes. Arrange the dough ropes side by side on a lightly floured work surface with the orange rope in the middle. Place parchment paper over the dough; gently roll into a 15x4-inch rectangle. Remove the parchment paper. Using a knife and cutting at an angle, cut the rectangle into 12 equal triangles. Transfer the triangles, 1 inch apart, to an ungreased baking sheet. Push a ruler against the sides of the triangles to straighten edges. Repeat with the remaining dough.
4.Bake the cookies until lightly browned, 9 to 11 minutes; let cool for 1 minute. Transfer cookies to a wire rack and cool completely.
5.In a small microwave-safe bowl, microwave the white chocolate on High until melted, about 1 minute. Dip wide ends of cookies into chocolate then into colored sugars.
 Let stand until set.

She also as Creepy Monster Finger Cookies too!
Stop by and see....

Friday, October 21, 2011

Where Would You LOVE to Cook Today?

Such an inviting Kitchen!
It look so clean and fresh
and I really want to see the rest of this house.
Doesn't it look like a fun place to cook.
I found this picture over at:
Fun blog to just sit and read.
But make sure you have a cup of tea because you
be clicking "older posts" for a few minutes...LOL
maybe longer.
So in my "blogging around" I found the perfect
 thing to cook in this kitchen over at:
I love her blog!
You have got to stop by and say Hi!
Her blog is so addicting and you will want to
cook everythingon her blog.
And since I want to see the whole
house I better got for breakfast cooking.
This recipe looked perfect:
Pop-Eye Eggs with Cheese and Salsa

(Ingredients given are for two servings, recipe adapted by Kalyn with memories of Pop-Eye Eggs made by her mother.)
1 tsp+ 1 tsp olive oil
2 pieces whole wheat bread (I use Jack Spratt Bread sprouted wheat bread.)
2 large eggs
salt and fresh ground black pepper to taste
1/4 cup low-fat grated cheese (I use Four Cheese Mexican Blend)
salsa for serving, optional but good
Have all ingredients ready on counter. Use a small juice glass to cut a hole directly in the center of each piece of bread. (I use a glass that's 2 1/4 inches across, and save the holes from the bread to make whole wheat bread crumbs. You can also toast the holes and dip them in the egg.)
Use a heavy frying pan large enough to hold both pieces of bread. Heat the pan for about 30 seconds over medium heat, brushing the pan with 1 tsp. olive oil. Add the pieces of bread and cook until one side is browned and toasted, about 2-3 minutes. Turn pieces of bread over.
Drizzle 1/2 tsp. of oil into the center of each piece of bread and immediately break an egg into the hole, being careful not to break the egg. Season eggs with salt and fresh ground black pepper to taste, then sprinkle each piece of bread with about 2 tablespoons of grated cheese. Cover pan and cook until cheese is melted, egg white is firm, and yolks are as done as you'd like them, about 3-4 minutes. (I cook mine for about 3 minutes in a cast iron pan for a slightly runny yolk.)
Serve hot, with salsa drizzled over if desired.

Saturday, October 15, 2011

Where Would You LOVE to Cook Today!

Oh my Gosh doesn't this look like a storybook kitchen!!
I love the window over the sink looking into another room.
I have seen something similar before and I always 
wonder if its to help block out the noise. I can see lots of
people in this kitchen laughing and making a lot of noise
cooking. I would love to see the rest of this house. This was
a picture I found on the Internet so not sure who's kitchen it is.
I think I am on a lemon and chicken kick this week.....
 So here's what I want to cook in this kitchen.

Salmon with Lemon Couscous

1 lemon

1 Tbsp. olive oil

1 onion, chopped

1 cup frozen baby peas

1-3/4 cups water

1-1/4 cups plain couscous

1 lb. salmon fillets

1 Tbsp. olive oil

1/2 tsp. salt

1/8 tsp. black pepper

1 tsp. dried dill weed

Preheat oven to broil. Squeeze lemon juice from lemons and grate 1 tsp. zest; set aside. In heavy skillet, sauté onion in olive oil until tender. Stir in peas, lemon juice and water and bring to a boil. Stir in couscous, cover, remove pan from heat, and let stand for 5 minutes.

Brush salmon fillets with 1 Tbsp. olive oil and place, skin side down, on broiler pan. Sprinkle with salt, pepper, and dill. Broil for 8-10 minutes per inch of thickness, 6" from heat source. (Or, if using frozen prepared salmon fillets, bake or broil as directed on package.)

Serve salmon on couscous; sprinkle with lemon zest. Serves 3-4

Yum...Wouldn't you want to eat this in this kitchen.

I got this recipe from:

This site is always a good fall back on. There is always something there I want to try.

Well it’s time to put my shoes on and go home......I do have left over’s for lunch tomorrow !

Thursday, October 13, 2011

Where Would you Love to Cook Today!

Doesn't this kitchen look so inviting?
I found it at:
I was looking for a fun kitchen to get us in the fall mood...
I think this one does it.
I love the island and the mint green with the wood tones.
And the basket in the warm...
Let see now what will we cook....
I think I will stop by:
And find one of her wonderful recipes....

Perfect Pumpkin Cookies

Adapted from the Boston Globe recipe.

Yields 3 dozen cookies
3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar

1 cup canned pumpkin puree

1 egg, beaten

1 teaspoon vanilla extract

1 package (6 ounces) semisweet chocolate chips (preferably mini)

1 cup cinnamon chips (preferably mini)

Set the oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In an electric mixer with the paddle attachment, combine the butter, sugar, pumpkin, egg, and vanilla; beating just until blended.

Mix in the dry ingredients.

Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate and cinnamon chips.

Using a cookie scoop drop the dough 1 inch apart on the baking sheet.

Bake the cookies one sheet at a time for 13 to 15 minutes or until lightly browned. Let the cookies cool on the sheets for two minutes. Transfer to wire racks to cool completely.

Monday, October 10, 2011

Where Would You LOVE to Cook Today!

Isn't this the cutest stove and kitchen.
I love the floor too.
Makes me want to make some comfort food.

This one is fun but I think I might get dizzy in it.
I just googled these so no fun site to go to...
So back to the top one...
Lets see what comfort food sounds good.

How about 
Cheesy Bread
Cheesy Bread

8 oz shredded Mozzarella cheese
1 lb shredded sharp cheddar cheese
1/2 to 1 cup chopped green onion (to taste)
1/2 cup mayonnaise
2 Tbsp sour cream (optional)
3-4 cloves garlic, minced
1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves


1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
Makes 30 to 40 slices

This recipe came from :
I love to surf this site because I can always find something 
on those night you don't want to spend a ton of time figuring out
 "Whats for Dinner".
So stop by and take a look

Sunday, October 2, 2011

Where Would You LOVE to Cook Today!


Don't you just love that red stove!
This is where I would LOVE to cool today.
Doesn't it look like the best place for two 
girls sit and gossip.
Hummm what will I make 
for lunch.......

Baked Cod Casserole

  • 2 tablespoons  extra-virgin olive oil, divided
  • 2   medium onions, very thinly sliced
  • 1 cup  dry white wine
  • 1 1/4 pounds  cod, cut into 4 pieces
  • 2 teaspoons  chopped fresh thyme
  • 1/2 teaspoon  kosher salt
  • 1/2 teaspoon  black pepper
  • 1 1/2 cups  finely chopped whole-wheat country bread, (about 2 slices)
  • 1/2 teaspoon  paprika
  • 1/2 teaspoon  garlic powder
  • 1 cup  finely shredded Gruyere, or Swiss cheese

1Preheat oven to 400 degrees F.
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.
Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
Toss bread with the remaining 1 tablespoon oil, paprika and garlic powder in a medium bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.
I got this recipe over at: //
 I really find some great recipes there. Surfing finds the best recipes. I think its one of my favorite things to  do when I can't decide what to make. The internet is the best cookbook ever!

Sunday, September 25, 2011

I love making Dish towels and I just added a bunch of my patterns to my Etsy Shop.
They alway give your kitchen that extra touch. And make the best gifts.
My friends always think they are little works of art 
and to me it was something special
 I can make for them in a smaller amount of time.
If you are a stitcher then stop by and see....

Monday, September 19, 2011

Pioneers Dish It Up

“The United States has 49 million people who do not have access to enough food, and in Canada over 800,000 individuals access food banks on a monthly basis”
Our first ever International Centennial project,

Dish It Up,

is well under way in over 45 states and provinces

across the US and Canada. Please help us meet our goal!

It's alway a good cause when it comes to feeding hungry families

So go to the link and "read all about it"!


Sunday, September 11, 2011

Where Would You LOVE to Cook Today!

Such a pretty kitchen...I can almost smell the lemons on the counter.
I love these cupboards and the one under the stove top is so fun.
I really like when they make it look more like a piece of furniture
rather than a cupboard.
I could just stay all day!
I had lunch the other with a girlfriend at a local bakery and
I had Lemon Chicken Orzo Soup. It was so good I had to
 come home and find a recipe. So out came the laptop
and the searching began. I found several recipes but none 
had everything I
I finally decided on one at:
And this is what I want to cook in this kitchen!

Lemon Chicken Orzo Soup

  • (4-pound) whole chicken
  • carrots, peeled, cut in 1-inch pieces
  • celery stalks, cut in 1-inch pieces
  • medium onion, peeled and sliced
  • garlic cloves, crushed
  • sprigs fresh flat-leaf parsley
  • 2 teaspoons whole black peppercorns
  • bay leaves
  • 6 cups water
  • 1 1/3 cups chopped carrot
  • 1 1/4 cups chopped onion
  • 1 cup chopped celery
  • 2 teaspoons salt
  • 8 ounces uncooked orzo (rice-shaped pasta)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 1/2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • Lemon wedges (optional)
  • Coarsely cracked black pepper (optional)

  • 1. Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients (through bay leaves) to pan. Add 6 cups water; bring to a simmer. Reduce heat, and simmer 45 minutes.
  • 2. Remove chicken from pan; place chicken in a bowl. Chill 15 minutes. Discard skin; remove chicken from bones, discarding bones. Chop chicken into bite-sized pieces; cover and chill. Strain broth mixture through a sieve into a large bowl; discard solids. Cool broth mixture to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard.
  • 3. Add enough water to broth to equal 9 cups; place broth mixture in a large Dutch oven. Add 1 1/3 cups carrot, 1 1/4 cups onion, 1 cup celery, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.
  • 4. Cook pasta according to package directions, omitting salt and fat. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice. Garnish each serving with lemon wedges and cracked black pepper, if desired.

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