Sun Dried Tomato Fettuccine

This delicious pasta dish is so full of flavor and comes together pretty quickly.

The longest part of the prep is boiling the water for the fettuccine.

While your pasta water is heating up, dice the sun dried tomatoes and get all the other ingredients ready.

In a large frying pan, sauté the sun dried tomatoes in olive oil for a few minutes. Next, add tomato paste and diced tomatoes, I like the fire roasted. Sprinkle in a few red pepper flakes, salt and pepper.

Give everything a good stir, then add either light cream or half and half and stir again.

At this point, if your pasta is not quite ready, turn the heat off to the sauce. When the pasta is al dente, turn the heat on low and continue.

Put the cooked fettuccine noodles in the sauce and sprinkle with parmesan cheese. Add one to two ladles of pasta water to help thin out the sauce but don’t over-do it!!

Top with more parmesan cheese, and a sliver or two of sun dried tomatoes. Basil works too! My basil however, was not pretty!!

Sun Dried Tomato Fettuccine

Serves 4

1 lb fettuccine

1 (14 oz) can of fire roasted tomatoes

¾ to 1 c light cream

½ c grated parmesan cheese

½ c sun dried tomatoes in oil, diced

3 T tomato paste

½ tsp crushed red pepper flakes

Salt and pepper

2 T olive oil

  1. Cook pasta until al dente.
  2. Dice sun dried tomatoes and sauté in olive oil for 1 to 2 minutes.
  3. Add tomato paste, diced tomatoes, and red pepper flakes, salt and pepper. Stir until well blended.
  4. Add cream a little at a time stirring constantly, sauce will be thick.
  5. Immediately add cooked pasta, and a ladle of the pasta water and top with parmesan cheese and toss. Add another ladle of the pasta water if you need the sauce thinned out, but add a little at a time.
  6. Serve with additional cheese, basil and sun dried tomatoes.




My Favorite Meatloaf Recipe

Meatloaf has always been a hearty comfort food for me.  It was actually the very first meal that I cooked when I was a very, very young teenager, using a recipe from a cookbook for kids.  I think I might have been somewhere around 11 or 12.  I made the meal for my parents and brother, and naturally my brother hated it!

I baked it in a round cake pan, sliced it into pie shapes and put a scoop of mashed potatoes on top, to make it look like pie with ice cream.  Yes my brother made fun of that too!

He was so weird.  Well, maybe I was the weird one!

When I had a family of my own, I made the meatloaf like my Mom did, using torn bread instead of bread crumbs.  My daughter hated it and I believe to this day still hates meatloaf!!  HAHA

I guess those soggy pieces of bread scarred her for life…

Now I like to add finely diced veggies to my meatloaf.  Pretty sure my kids would have definitely not liked this when they were little but I have made it for my son now, he’s all grown up.  And he does like it!

I used about a pound of ground beef.  For the veggies I finely diced red and orange bell peppers, onion and spinach.  I usually include carrots but I didn’t have any this time.  Whatever veggies you use just make sure they are finely diced and the spinach torn.  Sautee the onion and peppers first, toss in the spinach at the end, for just a minute or two.  Then set aside to cool.

I usually use store bought bread crumbs or make my own but this time I took about 12 crackers, the buttery kind, and made crumbs out of them.  I had them left over from holiday entertaining.

I had half and half in the fridge that I needed to use up so I substituted that for the milk I usually use.

My Mom did not use Worcestershire sauce in her meatloaf, but I do.  I think it amps up the flavor.  Same thing with the little squirt of mustard, just a squirt though.

My Mom always used ketchup as a topping, and that’s what I typically do but you can do whatever you like on the top.  Or leave it naked!  But I like how thick the ketchup gets while it’s baking.

I have at times used leftover tomato paste or sauce and doctored it up but I do not typically open new cans for meatloaf topping.   I just use my bottle of ketchup in the fridge.

So let’s get to it!

I like to use a large bowl, add all the ingredients but make sure the veggies are cooled, and use your hands to mix everything together.  Make sure you salt and pepper the mixture before you dive in with your hands!  Shape into a loaf and place into a pan lined with foil, just makes clean up a little easier.  Top with the ketchup and bake for about 45 minutes to an hour at 350.

I am kinda funny about making sure it’s cooked the whole way through so either use a meat thermometer or cut in half to make sure it is cooked through.

Please excuse the poor quality of the pictures, I made this in the evening and my kitchen is not well lit even though every light in the kitchen was on!


Serves 2-4

Preheat oven to 350

1 pound ground beef

1 cup bell peppers, finely diced

1 small onion, finely diced

1 handful spinach, torn up or chopped

12 buttery crackers, broken into crumbs

1 egg

½ cup half and half

1 squirt of regular mustard

4 dashes of Worcestershire sauce

Salt and pepper

Ketchup for topping


1. Sautee the peppers and onion ib olive oil until tender, toss in torn spinach and Sautee for 1-2 minutes.  Set aside to cool.

2. Line a 9×9 or 13×9 baking pan with foil, set aside.

3. Place all ingredients, except the ketchup, in the bowl.  Using your hands, mix together and form into a loaf and place in pan.

4. Top with ketchup.

5. Bake for 45 minutes to an hour until it is cooked through.

6. Let sit for a few minutes, then place the entire loaf on a platter and slice.




Balsamic Vinaigrette

Balsamic vinaigrette is by far my favorite salad dressing. I prefer making my own dressings, I can control the salt, sugar and seasonings. And I don’t add in all the chemicals!!

And they are easy to make, just throw the ingredients in a mason jar and shake!!

I can’t tell you how long this will last in your fridge, I’ve been eating salads almost every day so my dressing is usually gone in about 2 weeks or less.

For this dressing, I did not want the Dijon mustard to overtake the balsamic flavor I was going after so I really only used about a ½ tsp. You can use more if you like.

For the main star – the balsamic vinegar, use a good one!! The vinegar I have is a good, thick vinegar, not quite a syrup but really close! That’s the good stuff.

Use your salt, pepper and sugar to taste, remember to start light. You can always add more but you cannot take it back out.

Hope you enjoy!

Balsamic Vinaigrette

¼ cup balsamic vinegar

½ to ¾ teaspoon Dijon mustard, depending on taste preference

¾ cup extra virgin olive oil

Salt and pepper

Pinch of sugar

Pour all ingredients in a jar and shake until well blended

Sheet Pan Shrimp Scampi

I was not expecting this to be as delicious as it turned out so I was practically FORCED to eat a lot!

I will have enough for another meal too.

So easy and quick clean up too! I see more sheet pan dinners in my life.

And ya know what else? This would be great to serve for Valentine’s Day, or an anniversary. Any event that you want to celebrate, this dish is worthy.

I didn’t really measure anything so I will do my best to give you as accurate as I can guesstimate measurements! LOL

The recipe below serves 2 and you can certainly adjust the measurements to serve more. Feel free to substitute the veggies that you like. I think red bell peppers would be tastey in this recipe. Even asparagus tips.

And something else I loved about this other than the simplicity, the quick clean up. I only had the pasta pot, and the cutting board. The sheet pan was clean because I lined it with foil.

I truly do love this recipe and I hope you do too! Let me know if you make it and what you did to make it your own version or the veggies that you substituted.

Sheet Pan Shrimp Scampi        

Serves 2

 ½ pound raw shrimp, peeled, deveined and tails removed

1 cup broccoli florets

Half of a lemon, sliced

1 cup cherry tomatoes, whole

About ½ tsp of minced garlic, optional

¼ cup butter

2 T olive oil

¼ tsp crushed red pepper flakes, more or less to your taste preference

Salt and pepper

Half of a package of thin spaghetti

Preheat oven to 450 degrees

Put the water on to boil for the pasta, cook until al dente.

In a sheet pan place the butter, oil and lemon slices. Bake until the butter is melted and remove.

Add the shrimp, broccoli and tomatoes, toss in the melted butter and oil until everything is coated.

Sprinkle the shrimp and veggies with the crushed red pepper and salt and pepper.

Bake about 5 minutes or until the shrimp is cooked.

Place the pasta in a serving bowl, top with the sauce and grated parmesan cheese.


Mudslide Hot Chocolate

This hot chocolate is perfect for these cold, snowy Pennsylvania nights.

I’ll get right to it….

In a small saucepan over medium low heat, heat your milk, about 1-3/4 cups.

Meanwhile in a microwavable cup, add a heaping tablespoon of cocoa, 1 square of semi-sweet chocolate (or whatever you have on hand), and about 2 or 3 tablespoons of sweetened condensed milk. Heat it for about 10 seconds, remove it and stir and pop it back in for another 10 seconds. Do not over heat the chocolate but it should be completely melted.

The milk needs to be hot when combining with the chocolate mixture. Use a small whisk if you have one but a spoon will be just fine. Stir or whisk until the chocolate and the milk are well combined.

Add about 1-1/2 shots of Kahlua. Is there such a thing as one and half shots?? Whatever. It worked for me. Be a rebel and add 2 if you want!

If you are going to be fancy, and why not be fancy! Use a clear glass mug, drizzle with chocolate syrup. Pour the hot chocolate into the fancy chocolate swirled mug. Top with marshmallows, whipped cream, or nothing. Would that be naked hot chocolate?

This alone can be a dessert, it is just that rich.


Eggnog French Toast

I hope you have been enjoying the holidays, giving thanks for family and friends and loving them with all of your heart.

Did you serve eggnog? Any leftover eggnog? If you tried this recipe for Mudslide Eggnog, you might not have any leftover!! But I did so I used it to make French toast. You can also use it in your pancake recipe but for today, I made French toast. And it was very yummy!


Since it was only me I was feeding, this was just for 3 thick slices of bread. I used ½ cup of the eggnog, 1 egg and just enough milk to thin out the batter a little, maybe about 2 tablespoons. I also added ground cinnamon and nutmeg, I didn’t measure the spices but maybe about ½ teaspoon of the cinnamon and 1/8 teaspoon of the nutmeg. You can adjust the spices to your preference, or even omit but when you drink eggnog, there is usually at least nutmeg sprinkled on the top.

With the thicker slice of bread, mine was probably about ¾”, it will soak up more of the batter. A thinner slice would not need as much so you need to think about that when you are using and adjusting this recipe. I also like to let the bread sit in the batter for a few seconds so that it absorbs the batter through to the center of the bread. Softer bread won’t take long to absorb the batter, denser bread would take a few seconds more.

I like to cook the bread in a fry pan, some of you probably would rather bake them and that’s fine. I just prefer the pan method. I use a medium low heat and flip the toast several times to guarantee that it will be cooked through.

Now, the syrup. Use your favorite but don’t smother the toast with syrup or you will miss out on the eggnog benefit! Maybe you don’t use syrup at all, and that is fine. Personally, I do not like to sprinkle powdered sugar on my French toast, especially for this recipe.

So if you want to give this a try, just remember to balance out the thickness of your bread for the batter and double, triple, quadruple, etc the recipe as needed.

Eggnog French Toast

Serves 1, making 3 thick slices of toast

½ cup eggnog

1 egg

1-2 T milk

½ tsp ground cinnamon

1/8 tsp ground nutmeg

Heat frying pan on medium low heat, grease pan if needed.

In a flatter mixing bowl that will allow you enough room to dip the bread, add the eggnog, egg, and spices. Mix with a fork. Add milk to think out the batter if needed.

Dip one slice of bread at a time, making sure the bread has thoroughly absorbed the batter but not to the point where is falls apart.

Place in fry pan and toast on each side, flipping several times to ensure it is cooked through.

Serve with your favorite syrup, fruit, etc.

End of Summer White Peach Crisp

I found some incredibly delicious white peaches and white nectarines at the store the other week. They were so sweet, juicy and full of yummy flavor!

I practically inhaled the nectarines. So with the peaches, I made peach crisp. Oh. My. Gosh.

I had 6 large peaches, I peeled them and sliced them into bite size chunks and tossed them in a bowl. I may or may not have eaten a few chunks. I added about 3 tablespoons each of white sugar and brown sugar, I didn’t want to add too much sugar since they were already pretty sweet naturally. Then I added 1 teaspoon of cinnamon, a sprinkle or two of nutmeg, and 1 teaspoon of vanilla and tossed gently. Depending on your peaches, you may need to add more sugar.

In a separate bowl I added ¾ cup of flour, 1/3 cup brown sugar, ½ tsp cinnamon and stirred with a fork to combine. Then I added 6 T cubed, chilled butter and cut in until crumbly. At the end of cutting in the butter I like to use my hands and quickly crumble the mixture too, you do not have to do this but I always feel I need to get in there with my hands and help it along! Sprinkle the crumbles over the top of the peaches and bake at 350 for about 30 minutes or until bubbly and the top is golden.

I made cinnamon ice cream to go with the crisp, it was a perfect combination and a wonderful treat to end the summer.

Here’s the recipe:

Crumb Topping

¾ cup flour

1/3 cup brown sugar

½ teaspoon cinnamon

6 tablespoons butter, cut in cubes

Fruit Filling

6 large ripe peaches, peeled and sliced into bite size pieces

3 tablespoons sugar, more if your peaches are not very sweet

3 tablespoons brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla

Ground nutmeg, few dashes

  1. Preheat oven to 350 degrees.
  2. Gently combine sliced peaches with sugars, cinnamon and vanilla. Set aside.
  3. For crumb topping, in a separate bowl add flour, sugar and cinnamon and stir gently to combine. Cut in butter until crumbly.
  4. In an 8×8 greased glass baking pan, add peaches and spread evenly.
  5. Sprinkle the topping evenly over the peaches.
  6. Bake for about 30 minutes or until the topping is golden and the peaches are slightly bubbly and tender.


I hope you enjoy this as much as I did! Have an awesome day!