Saturday, March 30, 2013

Easter Egg Coloring Recipe

Happy Easter Everyone!!!

I love having family tradition, which is coloring Easter eggs at my moms house.  Do you have a family tradition???  Here is the egg coloring recipe I would like to share with you=)


10 drops food coloring (per color)
1 teaspoon white vinegar  (per color)
1/2 cup boiling water  (per color)
  1. For each dye bath combine 1/2 cup boiling water with 1 tsp vinegar and 10 drops of food coloring in a bowl. Start with 5 drops red and 5 drops yellow, for orange for example, or 6 drops blue and 4 drops green for turquoise.
  2. Dip hard-cooked eggs in dye bath for 3-5 minutes, extend time for richer color. Try using tongs to dip only half an egg in one color, then dip other half in a different color.
  3. Use tongs or a slotted spoon to remove eggs and place on wax paper to dry, blot any excess with a paper towel.
  4. If you plan to eat your easter eggs, never leave them unrefrigerated at any point for more than 2 hours.

 Big thanks goes to for this easy to follow recipe!!!

Have fun coloring =)


Friday, March 29, 2013

Cheesy Scrambled Eggs with Veggies and Bacon Recipe


 I love scramble eggs veggies, it makes a delicious healthy breakfast and it's easy to make.


3 eggs
2-3 tbls milk
1/4 cup broccoli, cut into very small florets
1/4 cup diced red pepper
2 large tbls diced red onion
3 tbls diced cheddar cheese
salt and pepper to taste
2 slices of fried bacon

(for making scramble eggs)

Saute the onion till just soft, 2-3 minutes, then add the broccoli and cook another 2 minutes or so. Add the peppers and sweat them. Wisk the eggs, milk, salt and pepper together then pour them into the pan. Let sit for 30 seconds then pull in the edges, letting the liquid egg run onto the pan. Add the cheese and let sit for another 30 seconds. Flip the eggs in large sections and let cook till as firm as you like. 

Thank you for this delicious recipe!!!



Thursday, March 21, 2013

Castaways Steak and Mushrooms with Rice Recipe


2 pounds top sirloin steak
1/2 cup Flour
salt and pepper to taste
3 tablespoons olive oil
3 cloves fresh garlic, minced
2 teaspoons oregano
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 cup Red Wine
1/2 teaspoon thyme
1 cup water
1 cup sliced fresh mushrooms


Pound steak to flatten. Cut steak into 2 inch strips. Roll in flour, salt, and pepper. Add olive oil to hot frying pan; brown meat on both sides. Reduce heat to simmer; 

add herbs and 1/2 cup water and steam for 20 minutes. Add remaining water, wine, and mushrooms and cook 20 minutes more, or until tender. Check periodically, adding more water if needed. Remove meat from pan and add 1 to 2 tablespoons flour if necessary to thicken gravy.
Serve with rice or noodles.

All credits for this recipe goes to!!!

Love this recipe, its defiantly a keeper!!! 



Wednesday, March 20, 2013

Mushroom, Onion, and Garlic Cream Sauce for Pasta

1/2 lb mushrooms
1 onion 
2 garlic cloves
2 tbs olive oil
1/2 cup chicken stock
1 1/2 cream
2 tbs fresh dill
2 tbs flour


  1. Start by cutting up mushrooms and finely chop onion and garlic cloves.
  2.  Heat up a pan and saute mushrooms, onion and garlic in olive oil until the mushroom starts to golden and the onion is soft.
  3. Add flour and sauce for 1 min.
  4. Add chicken stock, cream and chopped fresh dill.
  5. Let it simmer for 5 minutes and season with salt and pepper.

This mushroom sauce will go perfectly with rice and any pasta.

Thank You  for this lovely recipe!!!

Enjoy =)

"Amigos" Crisp Chicken Burritos Recipe

1 (15 ounce) can canned chicken (cooked and diced) or 2 chicken breasts (cooked and diced)
1 (4 ounce) can green chilies, diced
1 (8 ounce) package cream cheese, low fat is OK
4 -6 green onions, diced
6 -8 small flour tortillas (6-inch)
4 -6 cups cooking oil, for frying 

  1.   Let cream cheese come to room temperature. 
  2. Drain the canned chicken. 
  3. Mix cream cheese, green chiles, green onion and chicken until well blended.
  4.   Cut two sides of the tortillas so you have two straight sides on each side.
  5.   Spread chicken mixture thinly on 3/4 of the tortilla. Roll tortilla up starting with the end you spread the chicken mixture on. Seal the plain end with water.
  6.   Heat oil to about 375-400 degrees. Drop burritos into hot oil and fry for about 2 minutes. Keep turning so they fry evenly. When they start to turn golden, they are done. Drain on a paper plate covered with a paper towel.
  7. These are so easy and goes great with Salsa, guacamole, or ranch dressing.
These are really good with Thousand Island Dressing!!! =)
My source of this yummy recipe:

Tuesday, March 19, 2013

Copy Cat Panera Bread Broccoli Cheese Soup Recipe


1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half ( I used heavy whipping cream)
2 cups chicken stock
1/2 pound fresh broccoli ( florets only)
1 cup carrots
1/4 teaspoon of salt
1/4 teaspoon nutmeg
1/2 teaspoon pepper
8 ounces grated cheddar cheese

  1. Saute onions in a little butter in a small pan – set aside.
  2. In a large stockpot  – melt butter. Add flour and mix for 3 minutes.
  3. Slowly add half- half – mixing the entire time.
  4. Slowly add chicken stock- mixing the entire time.
  5. Let simmer on low for 20 minutes.
  6. Add broccoli, carrots; onions and cook on low for 25 minutes.
  7. Season with salt, pepper; nutmeg.
  8. Place soup in a blender or use an immersion blender and puree.
  9. Heat soup over low heat and add cheese and mix till melted.
  10. Serve in a bread bowl.
Huge Thanks to for this beyond delicious soup recipe!!!

Enjoy this deliciousness!!!

Monday, March 18, 2013

Ham & Cheese Pretzel Bites Recipe


1 package (1/4 oz) active dry yeast
2 Tablespoons plus 1 teaspoon packed brown sugar, divided
1/4 cup warm water (110-115˚F)
1 cup warm milk (110-115˚F)
2 1/2 to 3 cups flour
1/2 cup finely chopped ham (about 3 ounces)
1/2 cup shredded cheese of choice
6 cups water
4 teaspoons baking soda
4 Tablespoons unsalted butter, melted
1-2 Tablespoons coarse salt

In a large bowl, combine the yeast, 1 tsp. brown sugar & warm water. Let stand until foamy, about 5-8 minutes.
Meanwhile, in a small bowl, stir together 2 tbsp. brown sugar and warm milk until brown sugar is dissolved. Once yeast is foamy, add 2 1/2 cups flour & the milk mixture to the yeast. Stir with wooden spoon until a soft dough forms. Add remaining flour if dough is too sticky. Turn the dough out to a floured surface and knead a few times, forming a smooth ball. Alternatively, you can knead in a stand mixer with a dough hook briefly until dough is smooth.
Lightly oil a large bowl with olive oil and place dough in bowl. Cover tightly with plastic wrap and allow dough to rise in a warm draft free area for 2 hours, until dough doubles in size and bubbles appear on the surface.
Meanwhile, cover a large baking sheet with parchment paper and set aside.
Once dough has risen, lightly flour a surface for rolling the dough. Turn the dough out and divide into four equal pieces. Roll one section of the dough into a 12×4 inch rectangle. With the long side facing you, press 1/4 of the ham & cheese into the bottom third of the dough. Roll the dough up tightly as possibly, starting with the filling end. Cut the dough roll into 1 inch pieces and place on the prepared baking sheet. Repeat with remaining 3 sections of dough.
Once all pieces are cut, let them rest uncovered at room temperature for 30 minutes.
Meanwhile, preheat oven to 400 degrees.In a medium sized pot, bring 6 cups of water to a boil. Once boiling, add in baking soda and reduce heat to a simmer. Add pretzels in batches and boil for 20 seconds each, turning once. Pretzels should be slightly puffed. Use a slotted spoon to transfer pretzels back to baking sheet.Once all pretzels are boiled, place baking sheet in oven and bake until golden brown, approximately 15 minutes. Brush the warm pretzel bites with melted butter & sprinkle with salt.
If preparing these ahead of time, you can place the pretzel bites in a 200 degree oven and warm them up for about 10-15 minutes prior to serving. 

Thank you for this Mmmmm Mmmm recipe!!!

Feel free to comment on this recipe =)


Cheese Soup with Mushrooms Recipe

Lately I was in the mood of trying new soup recipes, this is one of the soups that caught my eye.  Its super easy and super delicious. 


    6 cups of chicken broth
    4 little potatoes
    1/2 cup melting cheese (I used The Laughing Cow Swiss Cheese)
     1 carrot
     1 small onion
     1 1/2 cups fresh mushrooms
     fresh parsley


Potatoes cut into cubes or strips.
Carrots peel and grate.
Finely chopped onion.
Wash mushrooms and cut into slices.
In boiling broth add potatoes and cook for 15 minutes until potatoes are cooked.
In the sautepan, saute onions and carrots, then add the mushrooms and saute vegetables 15 minutes.

* You can fry the mushrooms separately from the vegetables in butter

In a saucepan with the potatoes add vegetables and mushrooms.

 2-3 minutes until done add grated cheese, stirring vigorously soup to cheese melted. 
Add salt to taste.
Add chopped parsley when serving.

I got this recipe from =)


"Squirrel Cake" with Almonds and Chocolate Recipe

Ingredients for batter:

preheat oven to 375 degrees

1 1/2 cups of your favorite nuts.toasted,cooled, and chopped in a blender (you can have them mixed using variety)
1 cup sugar
3 eggs
2 sticks butter melted but not hot
1 teaspoon baking powder
1/4 cup sour cream
2 cups flour

Directions for cake batter:
In a mixing bowl or stand mixer, beat eggs on high speed until they will be foamy and pale.Add the sugar,sour cream and butter. Mix on low.

Combine flour,nuts, and baking powder.
Gently combine the flour mixture with the whipped eggs.

Grease a  9 x 2 3/4 spring-foam pan.*
Pour half of the batter to the pan and spread it with spoon or spatula.
Bake for about 20-25 minutes.
Repeat with the rest of the batter.

* Or you can use a smaller pan and bake four cake sheets so that way you won't need to slice it.

Amaretto syrup:
1/2 cup water
2 tablespoons sugar
2 tablespoons Amaretto liquor

Bring all the ingredients to a boil, simmer until the sugar is dissolved. Let cool.

Ingredients for cream:
1 can condensed milk ( cook the cans for two hour in water, or use  prepared Dulce DE leches)
2 sticks butter softened at room temp.
4 tablespoons sour cream

Beat together butter with dulce de leche. Add sour cream, and beat again.

Carefully slice the cake to have four layers all together.
Spray or add syrup using a spoon on each layer.
Spread the cream evenly on each layer leaving the top.

2 cups heavy whipping cream
1 cup powdered sugar
3 tablespoons cocoa powder (sifted)

Beat together heavy cream with sugar.Gradually add cocoa powder.
Spread the cream all over the top and sides of the cake.

Decorate the cake as desired. Top it with mixed nuts,chocolate,  sifted cocoa.

Thank You for this delicious recipe!!!

P.S  - I only made two layers for this cake, plus between those layers I added almonds with chocolate (crushed),


Saturday, March 16, 2013

Baked Avocado Fries Recipe


1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated Parmesan for serving (optional)
Preheat oven to 450.
Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet.  Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown.
My Little Helper always happy to help me!!!

Love this recipe.....Big Thanks goes to for this yummy recipe!!!



Friday, March 15, 2013

Blackberry Cardamom Oatmeal Recipe


½ Cup Rolled Oats
1 Cup Milk
¾ Cup Blackberries (plus extra for topping, I used frozen blackberries)
1 Tbsp Maple Syrup
1 tsp Coconut Oil
¼ tsp. Cardamom


Place all ingredients into a small pot, warm over medium heat until it begins to simmer.
Simmer for 4 minutes, stirring occasionally. Turn heat down to low and stir until it is to the consistency that you desire.
Serve warm and top with a couple of blackberries, and a little drizzle of maple syrup.
Thank You Vegan Yack Attack for this easy breakfast recipe!
P.S I used frozen blackberries in this recipe, can't wait till the berry seasons=)


Thursday, March 14, 2013

Light Vegetable Soup with Rice Recipe


  2 small tomatoes
    1 bell pepper
2 1/2 -3 tablespoons rice
1 medium onions
     6 cups of water or vegetable broth ( you can also use chicken or beef broth)
     2 tablespoons of olive oil
1/2 tsp ground pepper
     salt to taste


Onion peel and chop.
Wash the tomatoes, make a cross-shaped incision in the skin, place in boiling water for ~ 1 minute, then carefully remove the skin. Cut tomatoes into small cubes.
Wash bell pepper, cut the seed box, again washed and cut into small cubes.
Parsley, wash, dry and chop.
Wash rice.


In a saucepan, heat the oil and put the onions
Saute onions about 2-3 minutes, stirring occasionally
Add parsley and tomatoes - fry for ~ 2 minutes
Put bell pepper, stir and fry for ~ 1 minute
Pour into a pan of hot water or vegetable broth, bring to a boil, put the washed rice and mix well.
Cover the pan and cook the soup after boiling at low boil, ~ 13-15 minutes, stirring occasionally.
Add the paprika, salt, pepper. Stir the soup, turn off and let stand, covered about 10-15 minutes.
 When serving sprinkle with chopped fresh parsley.

I found this recipe at,
....its a Russian cooking site, please feel free to visit it for step by step instructions with pictures!

Monday, March 11, 2013

The Yummiest Jello Recipe


1 packet unflavored gelatin
½ cup milk
½ cup sugar
8 oz tub sour cream
8 oz tub cool whip, refrigerated (should be fully thawed, not frozen)
6 oz raspberry jello
2 cups boiling water

  1. Spray a 8×8-inch glass baking dish with cooking spray. This keeps the jello from sticking to the pan when serving.
  2. In a small pan, whisk together 1 packet unflavored gelatin with ½ cup milk over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL). Set aside to cool.
  3. In the bowl of an electric mixer over medium speed, whisk together ½ cup sugar, 8 oz tub of sour cream and a 8 oz tub of cool whip until well blended. Make sure your cool whip is fully thawed and soft or you will have clumps in your jello.
  4. With the mixer on medium speed, slowly add the warm milk mixture.
  5. Immediately pour half of the cream into the prepared baking dish. Smooth the top.
  6. Mix red food coloring into the second half of the cream until well-blended. Quickly spread pink jello over your white cream. Refrigerate for at least 30 minutes.
  7. Dissolve jello with 2 cups boiling hot water and set aside to cool to room temperature.
  8. Once jello is cool or just luke-warm, pour the raspberry jello over the bird’s milk. You can also add fruit over the top after you pour your jello. Try raspberries or sliced strawberries for an extra tang.
  9. Refrigerate jello 2-4 hours, or until jello is set. Have fun with it. Make it unique by adding any kind of jello or food coloring.

This yummy recipe belongs to, please go ahead and visit her site where you can find step by step instruction with pictures!!! 



Sunday, March 10, 2013

Buckwheat Soup Recipe Mmmm Mmmmm =)

 This here, is one of my favorite soups, I hope u like this recipe too.

6 cups of chicken broth 
2-3 medium potatoes (peeled and finely chopped)
1 small onion
(peeled and finely chopped)
1 carrots (peeled and grated)
2 tbsp olive oil 
 1/3-1/2 cups buckwheat (washed)
salt and black pepper to taste


Bring the broth to the boil.
Add potato and after 2-3 minutes add buckwheat and salt to taste. Saute the onions and carrot in the olive oil and add to soup.  Cook until ready.
Pour cooked soup in bowls and garnish with parsley to taste.

Here is where I got this recipe ---->buckwheat soup recipe!


Friday, March 8, 2013

Russian Pelmeni Recipe

Ingredients for Pelmeni Dough:

⅔ cups buttermilk
1 tbsp sour cream
2 large eggs
2 cups warm water
1½ tsp salt
7 cups plus 6 tbsp unbleached all-purpose flour

Ingredients for Pelmeni Filling:

1 lb ground turkey
1 lb ground pork
1 medium onion, finely diced
1 tbsp olive oil
3 garlic cloves, pressed
½ tsp ground pepper
¾ tsp salt
1 tsp hot sauce, optional

Ingredients/ Ideas for Toppings:

Melted butter, sour cream, vinegar, ketchup

Please go ahead and visit Natasha's site for step by step instructions with pictures =)


Wednesday, March 6, 2013

Russian Chicken Plov


1 large chicken breast, cubed
1 cup white rice, rinsed and drained
1 large carrot, grated
 1 medium onion, finely chopped
1 tablespoon butter
1 1/2 cups water
Salt and pepper to taste
2-3 cloves of garlic smashed with the side of the knife
2 tbs olive oil


  1. Heat 2 Tbsp of olive oil in a large pot over medium heat. Add chicken pieces, saute them until golden and cooked through.
  2. Add onion to the pot with chicken and saute about 3 minutes.
  3. Add grated carrots to the pot and saute 2 more minutes.
  4. Add 1 Tbsp of butter.
  5. Once the butter melts, add 1 cup of rinsed rice to the pot. 
  6. Add salt and pepper to taste.
  7. Add 1 1/2 cups of water and let it cook over medium/low heat, until water evaporates.
  8. After all of the water evaporates, remove the plov into baking dish, add smashed garlic then place foil on top and bake it in the oven at 350' for 10-15 min (or until rice is cooked through)
 This is one of my family's favorite recipes!

Hope you'll like it too!


Russian Crepes with Cheese, Raisins and powdered sugar (Nalesniki)


For the Batter:
½ cup lukewarm water
1 cup milk
4 large eggs
4 tablespoons unsalted butter, melted. Plus more to sauté.
1 cup all-purpose flour (you can use ½ cup whole wheat flour and ½ cup all-purpose)
2 tablespoons sugar
Pinch of Salt

For the Filling:
8 oz package cream cheese, at room temperature
16 oz small curd cottage cheese
⅓ cup sugar
¾ cup raisins
Powdered sugar for serving (optional)


How to Make the Crepes:

  1. Put all of the ingredients for the crepes (in the order that they are listed) ½ cup water, 1 cup milk, 4 large eggs, 4 Tbsp butter or olive oil, and 1 cup flour in a blender and blend until well combined.
  2. Melt a dot of butter in a non-stick skillet over medium heat (2 skillets make the process go faster).
  3. As you are pouring into the skillet, swirl the batter to evenly coat the bottom. If you get any small gaps, you can fill them with more batter. Depending on the size of your skillet; add about 2-3 tbsp of batter. I use a small ladle.
  4. Once the bottom is lightly golden (about a minute or less) flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get lightly golden and plop the crepe out onto a cutting board.
  5. Repeat with remaining batter; you may not need to dot with butter after the first time if your skillet is a good one (and remember there is butter in the batter). Don’t stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked.
How to make cheese filling:

  1. In a colander, rinse the cottage cheese with cold water and drain well.
  2. Mash the cream cheese, cottage cheese and sugar with a potato masher until well combined and creamy. Cottage cheese will still be a little lumpy.
  3. Using a spatula, spread 2 generous tablespoons of cheese filling on each crepe.
  4. Sprinkle with about 15 raisins.
  5. Roll the crepe into a log and cut in half.
  6. Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.

To Serve:
  1. Melt about 1 tablespoon of butter in a skillet and sauté the rolled cheese crepes on medium heat until golden brown on both sides. They don’t take long to sauté. Be careful not to burn them.
  2. Dust with powered sugar (optional) and serve with sour cream or jam on the side.

Big Thanks goes to NatashasKitchen for this yummy recipe!!!

Please feel free to ask any questions or comment.


Tuesday, March 5, 2013

Stuffed Mushrooms with Ham


1 cup cooked ham diced fine
2 cups spinach chopped roughly
8 ounces cream cheese
24 mushrooms stems removed
1 tbsp sherry

  1. Whip cream cheese with a mixer until creamy
  2.  Mince enough mushroom stems to make half a cup
  3.  Fry mushrooms in olive oil until they begin to lose water
  4.  add spinach and ham and cook until spinach wilts
  5. Mix with cream cheese and add sherry
  6. Season with salt and pepper
  7.  Spoon the filling into the mushroom caps on a baking tray
  8. Refrigerate for three hours
  9. Bake in an oven at 350 degrees until mushrooms are cooked, about 15 minutes.
 Thank you rufusfoodandspiritguide for this delicious recipe!!!

Please feel free to leave a common....