Category Archives: butter

Fabulous Saturday Morning French Toast


Look what made its way on our table Saturday morning~

Luscious, sweet, crispy on the outside & delicate on the inside……french toast perfection!

We had such a busy day planned but I wanted to take a few minutes to make a good breakfast for my girl and enjoy the early morning with her.  This was the perfect breakfast because it was SO EASY!

Here is the cast of characters:

  • 2 eggs
  • 1 tablespoon of 2% milk
  • dash of Penzey’s Pumpkin Pie Spice (cinnamon, allspice, nutmeg, ginger, mace & cloves)
  • Cinnamon Raisin Brioche Bread
  • Butter (I just got the new Land O’ Lakes with olive oil & sea salt – SO GOOD)

Whisk the eggs, milk & pumpkin pie spice

Dab some butter in a pan on medium heat

Then just dip your bread on each side and shake off excess and put it in the pan

Brown it on each side for about 3-4 minutes on medium heat


After you take it out of the pan~ dust it with powdered sugar and make it even more cute with a stencil or cut-out

Syrup is optional because it is perfectly sweet enough 🙂

My girl LOVED the heart!

These were so good that leftovers were even fabulous 2 days later!




Welcome back with a little ravioli love!


Well after a small hiatus… is GREAT to be back!  I have gotten so much positive feedback about my blog and was told by several people it was greatly missed and to get back to it!

What better way to kick it off than….


These pillows are filled with plenty of love I tell you!  The richness and flavor just explodes in your mouth

Let’s get going on the line-up of what you need for the ravioli:

recipe adapted from iowa girl eats because I heart her blog and would love for you to read it!

  • 1 egg yolk
  • 3 small cloves of garlic
  • 1/2 a sweet onion, chopped finely
  • 1 box frozen spinach, defrosted, drained & squeezed dry
  • 1/2 cup of chive cream cheese
  • 1 package of won ton wrappers
  • 4 ounces prosciutto
  • salt & peppa
  • Penzey’s Italian Dressing Base Mix

The first thing I did was chop the garlic and the onion so that I could caramelize them…..

DROOL~ I love the smell of onions & garlic cooking in a pan……it’s one of my true loves…..I would marry it if I could

While these are caramelizing….I popped the frozen spinach in the microwave for 7 minutes and once it was done…I put in a strainer and got all the water out cause you don’t want watery ravioli….blech….gross

Then throw that in a bowl with the prosciutto, onions, garlic, egg yolk, cream cheese + a little s & p and italian dressing base mix

Mix it all up and take out your won ton wrappers

These are so easy to use…they don’t dry out like puff pastry so you don’t have to keep them covered while you work with them.

Get a melon baller as this will help you control the amount of filling you use.  If you use too much it will all come out and you will have a bunch of spinach flavored water… will be gross.  Use control people!

then you just have to use a little glue aka water to keep them together….

now those look nice and pretty; however, it’s not good enough for me….no sir-ee!

Let’s make these more purty!

Take a glass or biscuit cutter and they go from totally square to radically round!


Make sure that you get all the air bubbles again by pressing around the filling and moving any air bubbles out….no air bubbles here!

I placed them on top of wax paper on a baking sheet while I made them all.

This is in the freezes beautifully section of my cookbook, and I wanted to bring something that freezes beautifully in a major southern drawl….quick what movie is that from?

I love that these babies freeze beautifully because for 3 people I made about 12 fresh raviolis…and I threw the rest in a bag in the freezer and should be good for about 6 months 🙂

Throw into salted water for about 4 minutes

Then line a plate with paper towels and pull them out and drain

Now these are so good….you really don’t need a sauce but you can take 2 different routes….

Bella is a tomato/red sauce girl all the way so here is her plate

UM YUM! that looks phenom!  Just a little diced tomatoes with roasted garlic & buttah warmed up in a sauce pan….yes it’s that easy!

For the grown up sauce I made a beurre blanc….

well kind of

I used 8 ounces of white wine and pretend you see a shallot and DO NOT USE a red onion like me because it was WAY to sweet and it was not the flavor I wanted…juice a lemon.

Reduce in a sauce pan until there are about 2 tablespoons left

Once the mixture has reduced then you will add about 8 tablespoons of buttah….cold buttah and turn it on low while you are doing this

it will all come together and you will have a fabulous ravioli dish with a luscious sauce and the best part???!!!



and very soon it will look like this

yummy in my tummy….

Have a great Thursday night!

What is your favorite pasta sauce?  Are you an Alfredo fan?  Red Sauce? 

French Onion Soup Stuffed Shrooms


I am absolutely beat from an exhilirating & fabulous weekend!  I hope you have had a wonderful long weekend!

I have a quick recipe I would like to share that you will definitely want to make….we couldn’t eat these fast enough!

I am a big French Onion Soup lover and I love mushrooms so this combo couldn’t be any more perfect for me!  They would be the perfect appetizer for a party.

Here are the party players:

  • 2 Tablespoons of butter
  • 1/2 cup grated mozzarella (or whatever cheese makes you smile 🙂 )
  • A mixture of button & cremini shrooms (about 24)
  • 2 large onions
  • a few dashes of worcestershire sauce (lea & perrins please!)
  • kosher salt
  • smoky seasoned salt
  • 1 cup of beef broth
  • italian parsley

First preheat your oven to 350 degrees

Next chop your onions.  Cut them in half and then thinly slice them

I know this seems like a ton of onion but it will all cook down and you will eat it will a spoon!

Throw the butter in a pan and watch it melt

I like watching butter melt in a pan….I think it’s pretty.  I am strange, I know.

Put the onions in the pan on medium and let them do their thang….

Now it’s time to clean your shrooms.  Take a damp cloth and wipe off the shrooms

And then you will need to take the stems out so you will have a home for the wonderful onion love

Make sure you don’t scoop out the gills because they will allow the shrooms to stand up once they are cooked- otherwise they will be flat

Your onions should be sweating it out pretty well by now and may even have a little color on them……go ahead and add the beef broth and some white wine…..I forgot the wine in the setup pict OOPPSS!

I used Barefoot Pinot Grigio because it is a lite white wine and I like to drink it 😉

Obviously I was drinking it when I took this picture

Leave the onions and the liquid simmering on medium and let it reduce

It’s going to reduce for about 20 minutes or so and while you are doing that you will need to grate your cheese and chop your parsley

Now you can check on your onions

DROOL………..those are beautiful

now put your shrooms in the pan (brush the pan with olive oil) and stuff these babies

Sprinkle them with cheese and put them in the oven for 15 minutes

Pretend there is cheese on these please 🙂

after you take them out of the oven sprinkle them with italian parsley

and they will look like this

Look I saved a bite for you…..

Enjoy!  I promise you will heart these forever

I have been swimming all day and ready for bed….

I hope you had a FABU Labor Day and I have some great recipes to share with you this week!

What did you make for Labor Day today?

How do you butter your bread?


So I was looking around the kitchen this morning for inspiration and I noticed that I had some leftover cilantro and raspberries from recipes that I had made over the weekend.  With no immediate plans to use them in the next few days, I came up with the idea to make 2 seperate butters highlighting each ingredient–look at the results:

The outcomes of both butters exceeded my wildest dreams….now let me show you how easy it is to make them……

Lemonberry Butter

Here are the players~

Raspberries, unsalted butter & lemon zest + a super sweet secret ingredient..scroll down

Do you know how beautifully fragrant lemon zest is??  It is absolutely fantastic…..if you have ever driven the Amalfi Coast then it will take you right back there–if not– please put it on your bucket list.  You can thank me later;)

Sorry my ADD is kicking in today…..back to the butter

I just used a spatula and creamed the softened butter and then tossed in the zest + whole raspberries + an amazing secret ingredient~

 Vanilla Sugar from Penzey’s….I love to open the bottle and just smell it but I am kinda crazy like that

Sprinkle in a little magic and stir up the mixture

You can just break up the raspberries with the tip of the spatula but don’t mutilate the poor things.

Then lay out some wax paper and put a piece of plastic wrap on top

pop it in the freezer for about an hour and this is what you get~

Spread it on toast, waffles, pancakes… is sweet and tart and rich.  The perfect way to kick up your breakfast or afternoon snack!

Cilantro butter

Here is what you need~

Cilantro, salted butter, lemon zest, garlic, pepper + a secret ingredient!

There is just a bunch of love in that little bottle…that can only make this herbacious butter BETTER!

Chop up the cilantro & mince the garlic and put it all in the bowl with the rest of the lemon zest & a dash of pepper & Arizona Dreaming

Roll it up like we did the Berry butter

And after you chill it in the freezer for about an hour or so this is what you get~

You can spread it on anything but a couple of suggestions would be a steak, roasted chicken or the bottom of a shoe…it is versatile like that!

Don’t let those fruits and herbs go to waste- where there is a will there is a way!

Have a great Tuesday night!

How do you use up your leftover fruits?