Zucchini, Tomato and Mozzarella Tarts Recipe

Photo Courtesty of Tupperware.com

If your like me, you enjoy making and serving finger foods at your parties, events, summer cookouts, picnics, family reunions and church pot lucks.

We always plant zucchini and tomatoes in our garden every summer and I am always looking for ways to use them up. Here is a great recipe from Tupperware which features zucchini and tomatoes. So if you plant a garden and get an abundance of veggies, this is a fast and easy recipe to make for your family.

Zucchini, Tomato and Mozzarella Tarts Recipe

Serves 6
Preparation Time: 45 minutes

6 prepared frozen tart shells
3/4 cup mozzarella cheese
1/3 cup freshly grated Parmesan cheese
1 green onion
1 small zucchini, julienne
2 medium (or 1 large) tomatoes
3 eggs
1/2 cup half & half
1 tsp Tupperware Simple Indulgence™ Italian Herb Seasoning Blend

Preheat oven to 400 degrees F. Using a Chef Series™ Pro Chef's Knife, chop the onion, cut the zucchini in julienne pieces and cut the tomatoes in six 1/2 inch slices. Place tart shells on baking sheet. Layer mozzarella cheese, Parmesan cheese and green onions in the tart shells. Top cheese with a slice of tomato and the julienne pieces of zucchini. Sprinkle with Simple Indulgence™ Italian Herb.

Break eggs into Quick Shake®? Container, add 1/2 cup half and half and Simple Indulgence Italian Herb. Shake well to combine. Divide between tarts. Bake for 20-25 minutes or until the custard is set and pastry is golden brown. Serve warm or at room temperature.

Delicious Swedish Meatballs Recipe

Swedish Meatballs Recipe

Swedish Meatballs are a great to make & serve at a home party or family gathering!

2 lbs. ground beef
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 c. milk
1 egg
1 envelope brown gravy mix
6 oz. pkg. cream cheese
1/2 c. dry bread crumbs
1 can beef broth
1/2 c. sour cream

Combine beef, salt, nutmeg, milk, egg, cream cheese, onion soup mix and bread crumbs in a large bowl. Mix the mixture using your hands and roll into 1 inch balls. (makes about 35 balls). Place on foil-lined jelly roll pan. Bake at 350 degrees for 10 minutes.

Meanwhile, in a large frying pan, heat bouillon. Add meatballs; cover and simmer for approximately 20 minutes. Stir in gray mix to thicken. Remove frying pan from heat and stir in the sour cream. Serve over hot noodles or rice.

Chocolate Dipped Pears Recipe

Photo Courtesty of Tupperware.com

This is another great recipe by Tupperware, especially if you are a chocolate and pear lover. The combination of the two equals heaven!

Tupperware Chocolate Dipped Pears Recipe

1 bag (8 oz.) chocolate morsels
1 can (10 oz.) mixed nuts
4 ripe pears

*note* We like using the milk chocolate morsels (chips) but you certainly could use dark chocolate, white chocolate or even peanut butter flavored morsels.

Place chocolate morsels in Heat 'N Serve™ 5-Cup/1.1 L Square Round Container and microwave at 80 percent power for one minute. Stir and continue heating and stirring at 15-second intervals until morsels melt.

Coarsely chop nuts and set aside in 4-cup Stuffables® Storage Container. Wash and dry pears. Dip pears in chocolate mixture, then in nuts and place on the flat side of the Rectangular Cake Taker. Allow to cool at room temperature or place in refrigerator for one hour.

Old Fashioned Sugar Cookies Recipe

If you are a regular blog reader here on my recipe blog, you have probably guessed by now that I absolutely love to bake cookies!

This sugar cookie recipe is what I call my *lazy* recipe as you don't need to roll out the dough and use cookie cutters. You can just drop the dough by rounded tablespoon onto your baking sheet and use your spoon to flatten the cookie. I used what I had on hand (left-over sprinkles from the Christmas Holiday) to decorate them.

Old Fashioned Sugar Cookies Recipe

1 c. (2 sticks) butter, softened
3/4 c. granulated sugar
1 egg
2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
Colored Sugars or Sprinkles

Beat butter and sugar together in a large bowl with a mixer at medium speed until creamy and smooth. Add in the egg, beat until fluffy. Stir in the flour, baking powder, salt and cinnamon until well blended. Form dough into a ball and wrap in plastic wrap or place into a large zipper close gallon-sized bag. Refrigerate for 2 hours.

Preheat oven to 350 degrees F. Separete dough into manageable portions. Drop dough onto lightly greased cookie sheets using a tablespoon. Use the spoon to flatten the cookie dough. Sprinkle the top of each cookie with colored sugar.

Bake for 7-8 minutes or until they are lightly browned. Let cookies stand on cookie sheet for 1-2 minutes before moving them to a wire rack to cool. Store in an airtight container.

*note* These cookies also freeze well after they are baked. I like to place a dozen cookies into a zipper close bag or into a small plastic container and freeze them for up to 3 months.

10 Tips To Make Cleaning Your Kitchen Easier

I don't know about you, but I spend a lot of time in my kitchen each and every day. I rarely use box mixes and usually make our food from scratch so my kitchen gets a daily work out!

I am cleaning something up in my kitchen every day, I believe your kitchen should be one of the cleanest rooms in your home, after all, germs seem to accumulate there and its important to keep it clean.

Here are some nifty kitchen cleaning tips that I thought I would share with you today.

1. Cleaning and Deodorizing Your Garbage Disposal: You should never let food particles sit in your gardbage disposal, always turn it on and use it after putting food down into the unit. Letting food sit there, will cause odors. Every few days I cut up a half of piece of citrus fruit (rinds work best) and put that down into my garbage dispoal unit. I let it sit for approximately 30 minutes and then start running my water and turn the unit on to grind up the citrus rind. This not only cleans the unit but also removes smelly odors. I never put onions or other smelly foods down into my garbage disposal unit.

2. Cutting Boards: I use several different types of cutting boards, depending on what I am cutting up at the time. You should have a minimum of 3 different cutting boards in your kitchen. (one for raw meats, one for cooked meats and one for cutting up vegetables and other things). I am able to put two of my cutting boards directly into my dishwasher for cleaning. My third cutting board needs to be hand cleaned after I use it and one of the best ways of doing that is by using antibacterial liquid hand dishwashing soap and a damp sponge or microfiber cleaning cloth. Rinse your board throughly after cleaning. To remove odors from your cutting boards try using a half of a lemon dipped in salt and then rub that over the top of your cutting board and letting it sit for 10 minutes before rinsing your cutting board off under warm running water.

3. Cleaning Bakeware: I always follow manufacturers cleaning instructions, you can find that printed on the label of the bakware that you purchase. However, if that information is missing, you should never use abrasive cleaners. For stubborn baked on grime, you can soak your bakeware in hot soapy water or try some warm water with 2 tablespoons of baking soda in it. I like to let mine sit and soak for approximately 20 minutes and then I use a soft sponge to finish cleaning them up. You should never allow metal bakeware to air dry as that can cause pitting and rusting. Always towel dry with a soft absorbent cloth.

4. Glass Carafes, Decanters and Coffee Pots: One of the best ways to keep these items clean is to use warm soapy water and a soft sponge. For stubborn stains and food debris, try cleaning them with one of those fizzing denture cleaner tablets.

5. China and Porcelain Dishes: The best way to clean these items is by hand, they should never be put into your automatic dishwasher. I like to handwash mine in warm soapy water. To prevent chipping and breakage, I line my sink with a rubber sink mat. Dry them with a soft clean and dry cloth.

6. Cleaning Metal Freezer Racks: One of the best tips I have ever received about cleaning metal freezer racks came from my great aunt. Remove the metal racks from your freezer after defrosting it. Clean them in warm soapy water and rinse. Towel dry them. Take an old plastic tablecloth or a plastic drop cloth and lay it outside in a clean area. Take your metal freezer racks outside and place them on top of your plastic cloth. Next, take a can of nonstick baking spray and lightly mist your racks. Let them air dry for 5 minutes. Place them back into your freezer. This will help to prevent food packages and other gunk from sticking on your metal racks in the future.

7. Cleaning the inside of your Refrigerator: One of the best ways to do this is to remove all food, beverage and condiment items and place them on your counter top. Next, remove any removeable shelving and drawers. Wash the shelving and drawers in hot soapy water, rinse and towel dry. Fill up a clean bucket with some warm water and a 1/4 cup of baking soda. Take a clean sponge and wipe out the inside of your refrigerator before placing the shelves and drawers back inside it. Another alternative is using 5 parts water and 1 part white vinegar to wipe out the inside of your refrigerator.

8. Ceramic Tiles: I have a ceramic tile backsplash behind my sink and also behind my stove top so its constantly getting splashed with grease and food debris. The best way I have found is to clean the ceramic tiles every day by using liquid dishwashing soap and a damp clean sponge. If you let the grime build up on the ceramic tiles, it will be harder to clean. To clean stubborn dried on grime, use an all-purpose spray cleaner.

9. Microwave: Fill a microwave safe glass container with 1 cup of water and 1/4 cup of lemon juice. Microwave on HIGH for 1 minute. The steam will help loosen stuck on food products and splatters for easy cleaning. The Lemon also is a natural deodorizer. After wiping out your microwave, dry the inside with a soft dry cloth. I find using microfiber cleaning cloths and towels great to use when cleaning the microwave oven.

10. Coffeemakers: Since we are a household that drinks coffee every day, our coffee maker constantly needs a good cleaning. After every use, you should be cleaning out the coffee pot and filter basket. You can do this by rinsing it out with hot soapy water. Just make sure you rinse it out completely. For stubborn stains, try sprinkling some baking soda onto a damp sponge and scrubbing the spot. Wipe up drips as soon as they happen.

I hope you find some of my cleaning tips helpful. I am a firm believer in cleaning up messes as I go along and not letting them sit for another day.

Chewy Oatmeal Chocolate Chip Cookies Recipe

If you are looking for a chewy oatmeal chocolate chip cookie recipe, you have found it! We love oatmeal cookies and they are made even better when you add in chocolate chips.

Oatmeal Chocolate Chip Cookies

1 c. packed brown sugar
1 c. butter, softened
1/4 c. Egg Beaters (tm)
1 tsp. vanilla extract
2 c. quick-cooking oats (oatmeal)
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 c. chocolate chips (we use milk chocolate chips)

Beat sugar and margarine in a large bowl with mixer at medium speed until blended. Beat in Egg Beaters (tm) and vanilla extract until mixture is smooth. Blend in oats, flour, baking soda and cinnamon. Stir in 1 cup of milk chocolate chips (morsels).



Drop batter by tablespoonfuls, 2 inches apart, onto a greased cookie sheet. (I line mine with the Tupperware Silicone Wonder Non-Stick Baking Mat). Bake in a preheated 400 degree oven for 5-7 minutes or until lightly browned. Don't leave them in too long or they get hard. Remove from baking sheet and transfer the cookies to a wire rack to cool. Makes about 3 dozen cookies.

Zucchini And Carrot Quiche Recipe

I have always enjoyed baking quiches because they are simple to make and I can do other things around the house while its baking. I really enjoy baking things like this during the weekends for my family.

During the Summer months we plant a garden and I always plant Zucchini's. When I get an abundance of Zucchini, I will shred them up, measure it out via a cup measurement and freeze the shredded zucchini in a ziploc storage bag. I then mark on the bag, how much zucchini is in there so that I can make an appropiate recipe. This recipe also works well with frozen zucchini.

Here is another great recipe by Tupperware!

Zucchini, Carrot and Onion Quiche Recipe

2 cups cooked rice
Nonstick cooking spray
1 cup shredded Mexican four-cheese blend
3 large egg whites
1 medium yellow onion, peeled and halved
1 medium carrot, peeled and grated
1 medium zucchini, grated
1 cup chicken broth
1 large egg
1 cup skim milk

*note* I have also made this recipe using a Taco Blend Shredded Cheese instead of the Mexican Four-Cheese Blend as stated above.

Preheat the oven to 350°F. Coat a 9 inch pie pan with cooking spray and set aside. In a Prep Essentials™ Mix-N-Stor® Plus Pitcher, mix together the rice, 2 tablespoons of the cheese and 1 egg white. Press mixture over the bottom and sides of the pan. Bake uncovered, 5 minutes. Remove from oven and cool while preparing filling. Using the Chef Series™ Pro Chef's Knife, chop onion and set aside. Place carrot and zucchini in Chef Series™ 2 Qt. / 2L Covered Nonstick Saucepan with chicken broth and onion. Cook uncovered over medium heat for 15 minutes. Increase heat to medium high and cook, stirring until all liquid is evaporated and vegetables are almost glazed. Transfer to a small 6-Cup/ 1.4L Wonderlier® Bowl and place in freezer to cool for 5-10 minutes. Place remaining egg whites, and egg in Quick Shake® Container and blend with milk. Fold into the cooled vegetables and remaining cheese. Pour mixture into the rice shell and bake uncovered until the filling is puffed and set (about 30-35 minutes). Remove and cool for 15 minutes before serving.

High Quality Professional Kitchen Knives And Cutlery

Knowing Your Kitchen Knives And Cutlery

If you do a lot of cooking, it's important to have a complete set of high quality knives on hand. High quality, doesn't mean expensive!

There are many different types of knives now out on the market that perform particular tasks, but the following are the ones that every kitchen should have on hand.

Paring Knife for paring and slicing fruits, vegetables and other small foods. I feel that every kitchen should have 3 nice quality sharp paring knives. Why three? So that you can get others to help you in the kitchen during food preparation when you are entertaining a crowd.

Utility Knife for a variety of tasks. You should have 1-2 utility knives on hand. Make sure they are high quality and durable as they do heavy duty jobs.

Chef's Knife for chopping food. In my opinion, the sharper the better!

Poultry Knife for deboning and slicing chicken, turkey, duck and other fowl.

Bread Knife for slicing breads, rolls, bagels and muffins. Your bread knife should be long and have a serrated blade.

Kitchen All-Purpose Shears! Once you own a nice pair of Kitchen Scissors you will use them more than you think!

You should also invest in a nice knife sharpener and you should sharpen your knives on a weekly to bi-monthly basis depending on how often you are using them.

Knife Storage Rack for storing all your knives in. Knives should never be stored in a kitchen drawer, not only does that damage the blades but that is how accidents can happen. I have one set of knives stored in a knife block and another set of knives are stored (magnetized) to a knife rack that is attached to the inside of my pantry door.

These days when you buy high quality knives, they come with a nice warranty. Keep all your receipts and documentation for your purchase just incase you need to get it replaced in the future. Investing in high quality knives will last you a lifetime!

Written By: Shelly Hill Copyright © 2009

Hershey's Kissables Cookies Recipe

My husband is addicted to those Hershey's Kissables (tm) candies! So, we decided to make some cookies using the kissables. What we basically did was use our favorite chocolate chip cookies recipe but instead of using chocolate chips, we omitted them and used the Hershey Kissables (tm) mini candy kisses. Here is the recipe we used.

Hershey's Kissables Cookies

1 1/2 c. packed light brown sugar
1/2 c. butter, softened
2 egg whites
1 tsp. vanilla
2 1/2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. milk (we used 2% milk)
1 c. Hershey's Candy Coated Mini Kisses (tm)

Preheat oven to 350 degrees F. Spray baking sheet with non-stick spray or use the Tupperware Silicone Wonder Non-Stick Baking Mat. Beat brown sugar and butter in a large bowl until fluffy and well blended. Beat in egg whites and vanilla. Combine flour, baking soda and salt in a medium bowl. Add flour mixture to butter mixture alternately with the milk, ending with flour mixture. Stir in the Kissables (tm) mini candies using the Tupperware Saucy Silicone Spatula or a wooden spoon.

Drop dough by rounded teaspoonfuls onto your prepared baking sheet. Bake for 8-10 minutes or until lightly browned. Cool on a wire rack before placing cookies in an air tight container. Makes about 5 dozen cookies.

White Chocolate Amaretto Cheese Ball Recipe

My daughter needed something to take into work for an office party yesterday. She wanted to make a cheese ball but in an Egg Shape to honor the upcoming Spring Easter Holiday and their party theme at work was a Spring Theme so we made the following recipe.

White Chocolate Amaretto Cheese Ball Recipe

1 pkg. Tuppperware White Choc. Amaretto Dessert Blend Mix
1 (8 ounce) pkg. cream cheese, softened
4 Tbsp. butter, softened
1/4 c. Oreo (tm) Cookie Crumbs

Using the Tupperware Quick Chef or your food processor, grind up Oreo (tm) Cookies, enough to make a 1/4 cup of cookie crumbs and set aside. Blend contents of White Chocolate Amaretto Dessert Blend Mix with softened cream cheese and softened butter.



Cover, chill and form into a ball. Roll in dark chocolate curls, graham cracker or chocolate wafer cookie crumbs. We made ours into an egg shape (to honor the upcoming Easter Holiday) and rolled it into Oreo (tm) Cookie Crumbs. We then chilled it for an additional 1 hour.

Key Lime Pie Recipe

If you are looking for a simple to prepare and delicous recipe for Key Lime Pie then try this one from Tupperware! I personally like it with the graham cracker crust but you can also make it with a regular pie crust.

Key Lime Pie Recipe

Serves 6-8
Preparation Time: 15 minutes

1 pre-made 6 oz. graham cracker crust or 9" regular pie crust, baked
12 oz. container of whipped topping, thawed
1 package (1 oz.) sugar-free white chocolate pudding mix
1 lime, halved, zest half and slice remainder for garnish
1 tsp. lime zest and slices for garnish
1/2 cup key lime juice
1 carton (8 oz.) key lime yogurt
1/4 cup confectioners' sugar, optional if too tart for taste

Remove 1 cup of whipped topping from container to use for garnish. Blend pudding mix, lime zest, juice, and yogurt in a Quick Chef using the paddle attachment. Remove paddle and using the Saucy Silicone Spatula, fold in whipped topping and confectioners' sugar. Pour into crust and pipe remaining whipped topping around edge of pie and garnish with lime slices. Allow to chill until firm.

White Chocolate Amaretto Parfait Style Dessert Recipe

If you like creamy berry fruit desserts that are healthy for you then you have got to try this recipe. I made this for dessert yesterday and it lasted 2 hours before it was entirely gone. Very simple and easy to make and even kids will love it! This recipe only uses 5 ingredients and took me 10 minutes to prepare. This would be a great dessert to make for those Red, White & Blue Holidays too!

White Chocolate Amaretto Parfait Recipe

10 oz. tub whipped topping
5 Tbsp. Tupperware Simple Indulgence White Chocolate Amaretto Dessert Blend Mix
1 pkg. fresh strawberries (sliced)
1 pkg. fresh blueberries (washed)
1/4 cup Oreo Cookies

I used my Tupperware Quick Chef to grind up 8 Oreo Cookies into fine crumbs. Set aside as this will be used as the topping. Thaw your whipped topping.

Wash and slice your strawberries and wash your blueberries and set aside.



In a medium sized bowl combine the whipped topping with 5 tbsp. of White Chocolate Amaretto Dessert Blend Mix and blend until smooth. I used my Tupperware Saucy Silicone Spatula as shown in the photo.



I decided to use a glass bowl instead of parfait cups. You want to make layers with the fruit and whipped topping mix. I first made a layer with sliced strawberries, next I added a layer of the whipped topping mixture and then added a layer of blueberries and another layer of whipped topping mixture. I saved some strawberries and blueberries to top it all off and then I sprinkled on the Oreo Crumb Mixture as a topping. I placed it in my refrigerator for 2 hours to firm it up some. Serve in individual dessert dishes.

Chicken With Bacon Casserole Recipe

I was given a challenage by my hubby to come up with a recipe using a can of cream of chicken soup, so naturally I come up with a chicken casserole recipe. I chose to use a rectangular baking dish instead of a round casserole dish since I used 6 chicken breasts.

Chicken With Bacon Casserole Recipe

6 Chicken Breasts
6 Strips of bacon cut into thirds
1 Can Cream of Chicken Soup
1/2 can of water
2 c. frozen peas or use 1 can of peas
2 Tsp. Parsley
Salt and Pepper to taste
1/4 c. Bread Crumbs
1/4 c. Shredded Cheddar Cheese


Wash and pat dry your chicken breasts and place in the bottom of a rectangular baking dish. In a small bowl combine the cream of chicken soup, 1/2 can of water, 2 cup of frozen peas, parsley, salt and pepper. Pour this mixture over your chicken breasts. Take your 6 slices of bacon and cut into thirds. Place the bacon strips on top of the soup mixture. Sprinkle bread crumbs on top. (see photo above) Place casserole into a preheated 350 degree oven and bake for 1 hour. Remove from oven and sprinkle on the cheddar cheese. Place back into the oven for 5 additional minutes or until the cheese is just melted.

My husband preferred to have his served in a bowl as he wanted a lot of the soupy pea mixture on top of his chicken, I preferred mine served on a plate.

Delicious Roasted Brussel Sprouts Recipe

My family loves brussel sprouts so I was happy to receive this recipe from Angie. We plant brussel sprouts every year in our summer garden and I am always looking for new recipes that use brussel sprouts.

* 1/2-1 bag Brussel Sprouts
* Extra Virgin Olive Oil
* Green onions
* Garlic Cloves
* Sea Salt
* Pepper
* Nutmeg
* Garlic powder

Heat oven to 400 degrees. Cut up 4 green onions (white part only). Add green onions and 2 garlic cloves to baking dish. Then cut brussel sprouts up in halves and quarters, add to dish. Pour extra virgin olive oil over that and then sprinkle sea salt, pepper and nutmeg on top. Mix up to coat. Before roasting, sprinkle garlic powder. Bake in glass dish for 25 minutes, stirring once.

My guest blogger recipe today is provided to us by Angie Newton. Please visit Angie Online at: http://losingitandlovingit.com/

Tupperware Mini Carrot Cakes Recipe

This is one of my favorite recipes by Tupperware and I make it often! If you have any nut allergies, you can omit the nuts. This is a great recipe to make for parties, family reunions, cookouts and BBQ's, etc. If you are looking for finger foods, this is a good one to try making.

Although the recipe calls for either a yellor or carrot cake mix, I personally think it tastes better using the carrot cake mix.

Tupperware's Mini Carrot Cakes Recipe

Serves 16
Preparation Time: 30 minutes

18.25 oz. package yellow or carrot cake mix
Eggs and oil as required for cake mix
8oz. can crushed pineapple, un-drained
2 carrots, shredded
2 tsp. Simple Indulgence™ Cinnamon & Vanilla Spice Blend
1/2 cup water
12 oz. container cream cheese frosting
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees F. Grease bottom and sides of rectangular pan or spray with cooking spray. Peel carrots and shred them using a hand grater. Using an electric mixer and a Saucy Silicone Spatula, blend cake mix, oil, eggs, crushed pineapple with juice, Simple Indulgence™ Cinnamon & Vanilla and water in a Thatsa® Bowl until well blended. Add the carrots and mix until the carrots are fully incorporated. Spread cake mix evenly into baking pan.

Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread prepared frosting over cake and sprinkle with Simple Indulgence™ Cinnamon & Vanilla and the optional nuts before serving. Slice cake into small pieces before serving. Cover the cake and store in the refrigerator.

Your can find the Carrot Cupcakes Recipe at http://wahmshelly.blogspot.com/2009/03/tupperware-carrot-cake-cupcakes-recipe.html

Delicious Cheezy Chicken Recipe

Looking for a new way to make chicken? Boy do I have a great chicken recipe for you today! This recipe comes from my friend Lynda and looks delicous! This recipe only uses a handful of ingredients and is super easy to prepare.

Cheezy Chicken Recipe

10-12 Boneless Chicken Breast Tenders
2 eggs
2 T. water
1/2 box (about 8 oz) cheese crackers (Cheese Nips or Cheez-its), crushed
1/2 c. margarine or butter

Preheat oven to 350. Wash chicken and pat dry with paper towel. Beat egg and water together in small bowl. Put crushed crackers in another bowl or plastic bag. Melt 1/4 c margarine in microwave and pour on bottom of a 9 x 13 pan. Dip chicken in egg, then in cracker crumbs, turning to coat. Place in pan. Melt remaining 1/4 c butter in microwave and pour over chicken.

Bake, uncovered, for no longer than 1 hour. Serves 4

Thank You Lynda for the recipe!

New York Style Cherry Cheesecake Recipe

We absolutely love homemade cheesecake here at our home. My hubby is a fan of Cherry Cheesecake and I am a fan of Strawberry Cheesecake. People often think that making a homemade cheesecake is difficult but that is a falsehood in my opinion. Once you make one cheesecake you will see how easy and delicous it really is!

Cherry Cheesecake Recipe

2 eggs
1/2 c. sugar
2 tsp. vanilla extract
1 1/2 c. sour cream
2 pkgs. (8 ounces) cream cheese, softened and cut in pieces
2 Tbsp. melted butter
graham cracker crumb crust
1 can (21 ounces) cherry pie filling

Graham Cracker Crust

1 c. graham cracker crumbs, break up graham crackers until you have 1 cup.
1/2 c. sugar
1/4 c. melted butter

Combine graham cracker crumb crust ingredients in a medium sized bowl. Press into a 9inch pie pan. Bake at 400° for 6 minutes. Cool before filling. Prepare cheesecake pie filling. Beat together eggs, sugar, vanilla, and sour cream in a large bowl. Gradually add cream cheese, beating well. Beat in melted butter. Pour cheese mixture into 9-inch prepared and baked graham cracker crust. Bake cherry cheesecake pie at 325° for 35 minutes, or until set in center. Will firm up as it cools. Top with cherry pie filling. I like to put mine into my Tupperware Pie Storer as it has a seal/lid which doesn't smash my cheesecake and then I place it into the refrigerator for 2-3 hours before serving it.

Tomato, Red Onion and Basil Bruschetta Recipe

This is one of my favorite recipes to make on the weekend for my family and its a Tupperware Recipe! It's super simple to make and it tastes delicous! You can make it as a side dish bread helping or as a snack and its absolutely great to make if you are hostessing a party!

Tomato, Red Onion and Basil Bruschetta Recipe

1 loaf ready to bake French bread or baguettes
2 tsp. Simple Indulgence™ Italian Herb
1 tbsp. olive oil
2 cup cherry tomatoes, halved
1 cup red or white onions, chopped
3 tbsp. basil, chopped
2 tbsp. balsamic vinegar
¼ cup sun-dried tomatoes in oil
1 clove garlic, minced
2 tbsp. shredded Parmesan cheese

Place loaf on baking sheet; rub with olive oil and sprinkle with 1 tsp. Simple Indulgence™ Italian Herb. Bake according to package directions or use a pre-baked French bread baguette. Combine cherry tomatoes, onion, basil, balsamic vinegar, sun-dried tomatoes and garlic in bowl; season with 1 tsp. of Simple Indulgence™ Italian Herb, salt and pepper. Cover and let stand at room temperature. Preheat broiler. Cut baguette in half lengthwise and place on baking sheet. Top with tomato mixture and sprinkle with cheese. Broil about 2 minutes until cheese melts and bread is toasted. Cut each half into 4-5 pieces.

Delicious Sesame Garlic Chicken Recipe

If you are looking for a different chicken recipe to try that is 100% delicous, then you really should try this one! I got this recipe from my SIL and now its one of our favorite chicken recipes.

Sesame Chicken Recipe

4 to 5 pounds chicken parts
1/2 cup sesame seeds
1/4 cup vegetable oil
1 tablespoon sesame oil
1/4 cup finely chopped onion
2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 large clove garlic, minced

For Sauce

1 tablespoon cornstarch
1 cup water

Wash chicken pieces and pat dry. Put chicken pieces, skin side down, into a shallow broiler pan. Combine sesame seeds, vegetable oil, sesame oil, chopped onion, salt, ginger, cardamom, and minced garlic in a separate bowl. Brush some of the sesame seed mixture on the chicken. Bake chicken at 350° for 30 minutes, basting frequently with sesame seed mixture. Turn and continue to bake and baste for another 30 minutes. Put under broiler to brown, turning once. Serve with sauce made from pan juices, instructions below.

Sesame Chicken Sauce

Remove chicken pieces from pan. Blend 1 tablespoons of cornstarch with 1 cup of water. Stir cornstarch mixture into pan drippings. Cook, stirring, until sauce is thickened.

This recipe freezes well too. Just freeze it in an appropiately made freezer container filling the container no more than halfway full. Let completely cool before placing into the freezer. It keeps for up to 6 months frozen.

Rosemary & Thyme Ham and Egg Strata Recipe

My good friend Darlene is sharing one of her recipes with us today!

Rosemary & Thyme Ham and Egg Strata Recipe

2 cups/500 mL half-and-half
1 cup/250 mL whole milk
8 large eggs
1 tsp/5 mL Mustard - Dry
1/2 tsp/2.5 mL Thyme
1/2 tsp/2.5 mL Parsley
1/4 tsp/1.2 mL Rosemary
1 tsp/5 mL Sea Salt (optional)
1 loaf crusty bread white or wheat, cut into 1" pieces (about 6 cups/1500 mL)
2 cups/500 mL cubed ham
1 red pepper, chopped
1/2 cup/125 mL chopped onion
1 lb/454 g asparagus, cut into 2" pieces
1 cup/250 mL grated sharp cheddar cheese

Butter a 13 x 9-inch/33 x 23-cm glass baking dish. Whisk first 8 ingredients together in a large bowl. Mix the next 5 ingredients into the large bowl. Transfer to baking dish top with cheese. If desired, cover and chill overnight.

Preheat oven to 375F/190C. Bake uncovered for 55-60 minutes until just set in the center. Let stand for 10 minutes. Serves 9.

If desired, divide into eight 8 oz. custard cups, top with cheese and bake at 375F/190C for 30-35 minutes.

You can visit Darlene's HERE

Thank you Sweetie D for sharing a recipe with my blog readers today!

How To Make Deviled Eggs with Easy Recipe

One of my favorite quick things to make is Deviled Eggs although here at our house we call them Angel Ovas. My family is very picky when it comes to deviled eggs, they don't like the paprika sprinkled on top so I omit that from my recipe. The *egg filling* must also be creamy, not chunky or they won't eat it. Since my daughter is pregnant at this time, she has really been craving eggs of all things!

Deviled Eggs Recipe

8 hardboiled eggs (shells removed)
1 Tbsp. creamy Dijon Mustard
1 tsp. yellow mustard
1/8 tsp. salt
1/4 cup lite mayonnaise
*optional* sprinkle paprika on top or add a sprig of dill

Boil your eggs until done and cool. Remove the shells. Slice your eggs in half length-wise and remove the yolks. Place the yolks in a medium sized bowl and your egg halves on a serving tray.

In the egg yolk bowl you will add in your mustards, salt and mayonnaise. Use a food processor or mixer and mix until creamy. I use my Tupperware Quick Chef to mix it as it makes it super creamy with NO lumps and only takes a few seconds to mix up.

Next, take a butter knife and spread the filling into the empty hole on your egg half and fill up all the eggs. Sprinkle with your optional topping if desired. Place on serving tray or in a container and refrigerate for 2 hours before serving.


Now it's time to sit down and enjoy your freshly made Deviled Eggs!

Delicious Old Fashioned Chicken Pot Pie Recipe

What was cooking in my kitchen on Saturday? Homemade Chicken Pot Pie! I made a big kettle full of it yesterday as my preggie daughter was craving it. My recipe below was given to me by my great auntie and its some work to make it this way but its really good and worth the effort. If you wanted to add your own homemade dumplings to it you could but wait until the final stage of cooking as you don't want your dumplings to over-cook and get mushy.

Chicken Pot Pie Recipe

1 bag Pot Pie Squares
1 tablespoon butter
1/2 cup diced celery
1/3 cup finely chopped onion
3 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken breast halves
3 med. potatoes, cubed
1/2 c. carrots
2 tsp. parsley
salt & pepper to taste
6 hard boiled eggs (peeled and sliced)

Cook the chicken in boiling water until done. Let cool and tear apart or chop into cubes. Cook cubed potates in boiling water (from the chicken you just cooked) until semi-done. Drain and set aside. Cook Pasta Pot Pie squares until semi-done, drain and set aside.

In a large stock pot combine the following: butter, celery, chopped onion, chicken broth, cubed cooked chicken, potpie squares, cubed cooked potatoes and carrots. Add in your parsley, salt and pepper to taste. Stir in hard boiled eggs.

Bring to a boil and then turn down on low to simmer for 45 minutes. Serve warm.