Author Archive

Great Pumpkin Pie Recipe for Summer

July 2, 2012

After getting tired of the same old pumpkin pie recipes, I came across this recipe this spring. With marshmallow creme and whipped topping you can’t go wrong. It’s from Taste of Home, so of course it’s delicious!

Frozen Pumpkin Mousse Pie

Frozen Pumpkin Mousse Pie Recipe


  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 6 tablespoons butter, melted
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 jar (7 ounces) marshmallow creme
  • 1/4 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided


  • In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 7-9 minutes or until lightly browned. Cool completely on a wire rack.
  • For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping. Yield: 8-10 servings.


Chicken and Spinach Pesto Lasagna

May 4, 2012

This recipe came from a package of mozzarella cheese from Kroger. My husband kept asking me to try it for months, and I’m glad that I finally did. It is delicious!


– 12 uncooked lasagna noodles

– 3 Tablespoons olive oil

– 1 cup onions, chopped

– 3 cloves garlic, crushed

– 2 packages (12 oz each) frozen chopped spinach

– 3 cups cooked diced chicken breast meat

– 1/2 teaspoon salt

– 1/2 teaspoon black pepper

– 2 cups ricotta cheese

– 1 large egg

– 1 1/2 cups prepared pesto sauce, plus 2 Tablespoons

– 3/4 cup grated Parmesan cheese

– 2 cups shredded mozzarella cheese


– Preheat oven to 350 degrees

– Spray 13 x 9 inch casserole pan with non-stick cooking spray. Cook noodles according to package directions.

– Heat oil in large skillet over medium-high heat. Cook and stir onions and garlic until transparent. Add spinach; cook and stir about 5 minutes. Add chicken and stir about 5 minutes. Season with salt and pepper.

-In large bowl, mix together ricotta cheese, egg, pesto, and Parmesan cheese until thoroughly blended. Add chicken and spinach mixture to bowl and stir to combine.

– Spread 2 Tablespoons pesto in bottom of prepared pan.

-Layer 4 lasagna noodles, slightly overlapping. Top with one third of spinach ricotta mixture and one third of mozzarella. Repeat layers twice.

– Bake 35-40 minutes or until hot and bubbly.

Chicken Salad with Walnuts and Grapes

April 7, 2011

Springtime is here, and it is so nice to start making salads and sandwiches! The great thing about chicken salad is that you can  put whatever you want in it. If you don’t like celery, then don’t add it. If you really like grapes, then add a bunch. My family doesn’t like mayonnaise, so I substitute olive oil and mustard for it. I have the original recipe is first. Then I have my modified recipe with the changes that my family likes.

Original Chicken Salad Recipe


  • 1/3 cup mayonnaise
  • Finely grated zest and juice of one lemon
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1-1/2 teaspoons finely chopped chives
  • 1-1/2 teaspoons finely chopped parsley
  • 1 tablespoon finely chopped tarragon
  • 3 lb roasted chicken, bones removed and meat roughly chopped
  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped celery
  • 1 cup halved red grapes
  • 3/4 cup roughly chopped walnuts, lightly toasted
  • Crusty bread


  1. In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt, and pepper. Add the chives, parsley, and tarragon and mix gently.
  2. In a large bowl, combine the chicken, onion, celery, grapes, and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve with crusty bread.

My Modified Chicken Salad Recipe


  • 1/4 cup olive oil
  • 2 tablespoons mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1-1/2 teaspoons chopped chives
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried tarragon
  • 3 lb cooked chicken, bones removed and meat roughly chopped
  • 1/3 cup finely chopped onion
  • 1/2 cup finely chopped celery (if I have celery on hand)
  • 1 cup halved red grapes (or any other fruit that you like)
  • 3/4 cup roughly chopped walnuts
  • Cheezy Garlic Rolls, without the garlic topping (I think that I used deli flats for the picture.)


  1. In a small bowl, whisk together the olive oil, mustard, salt, and pepper. Add the chives, parsley, and tarragon and mix gently.
  2. In a large bowl, combine the chicken, onion, celery, grapes, and walnuts. Add the olive oil and mustard mixture and fold together to combine. Season to taste. If desired, serve on rolls.

Buffalo Chicken Soup

March 16, 2011

This recipe has been on my list of recipes that I really wanted to try for a long time, ever since my husband got it from a coworker. Last week I tried it for the first time and brought it to a church fellowship dinner. (I know, you’re not supposed to bring a dish you haven’t tried to those kinds of things, but who really cares?) I made a double batch and came back with an empty pan!



  1. Dice chicken and cook on stove in saute pan. Remove chicken from pan, and cook onions in pan until translucent.
  2. In large soup pan, add soup, sour cream, and 4 cups milk. Whisk together and stir until creamy. Add buffalo sauce, onion, hash browns, cooked chicken, and cheese.
  3. After everything heats through, add milk to tone down the heat or more buffalo sauce to heat it up!

Parmesan Green Beans

February 21, 2011

These green beans are a perfect side dish in the summer with green beans fresh from the garden. In the winter I’ll use frozen green beans instead. Either way, this is a delicious and simple side dish!

Parmesan Green Beans

Parmesan Green Beans


  1. Cook green beans in a pan of boiling water for 8 minutes.
  2. Drain and pat dry with paper towels.
  3. Pour remaining ingredients on green beans and toss lightly.

Pita Bread

February 2, 2011

Freshly Made Pita Bread

This is a great recipe for pita bread for dipping in freshly made hummus! Yesterday I made this for my kids’ afternoon snack, and they devoured it. I found this recipe in the recipe booklet that came with my bread maker. Because this recipe uses a bread maker, it’s fairly simple to make.

Pita Bread



  1. Put ingredients in bread maker according to manufacturers instructions. Set to dough setting.
  2. When bread maker is done, place dough onto lightly floured surface. Divide into 10 pieces and shape each piece into a smooth ball.
  3. Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet. Let rise about 20 minutes. With fingertips flatten each ball into a 6 inch circle.
  4. Bake at 500 degrees for 5 minutes until puffed and tops begin to brown. Note: My oven only heats up to 450 degrees, so I bake them at 450 degrees for 10 – 15 minutes. Check them every 5 minutes to make sure they do not burn.
  5. Cut in half to form 2 pockets or cut into wedges for dipping in hummus. Makes 20 pita pockets.

Red Velvet Cheesecake

January 26, 2011

When The Cheesecake Factory came out with their Red Velvet Cheesecake a few years ago, I knew that I had to try it! This recipe is combination of a Red Waldorf Cake recipe and a Cheesecake recipe (both from my Better Homes and Garden Cookbook). The result was delicious! One thing that I really like is that it has the two layers of cheesecake and two layers red velvet cake, just like The Cheesecake Factory. Everything in this recipe is from scratch, which requires a little extra work, but it is absolutely worth it!

Cake Layer:

  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon red food coloring
  • 1 tablespoon water
  • 1/4 cup butter
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 cup all purpose flour
  • 1/2 cup sour milk
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar

1. Stir together cocoa powder, food coloring, and water. Set aside.

2. In a large bowl beat butter on high for 30 seconds. Add vanilla, sugar, and salt. Beat until well combined. Add egg, beating on medium speed until combined. Beat in cocoa mixture. Alternately add flour and sour milk. Stir together baking soda and vinegar. Add to batter, mixing until combined. Pour batter into two, greased and floured 9 inch round cake pans.

3. Bake at 350 degrees for 10 minutes.

Cheesecake Layer

  • 3 8-oz packages cream cheese
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 1/4 cup milk
  • 3 slightly beaten eggs

1. In large mixing bowl beat cream cheese, sugar, flour, and vanilla until combined. Beat in milk until smooth. Stir in eggs.

2. Divide filling evenly between the two 9- inch cake pans with the baked red velvet cake. Bake at 375 degrees for 20-25 minutes. Cool in pan on wire rack until cake is completely cooled. When cake is cooled carefully remove from pans and stack on cake plate. Frost with desired frosting. (I use butter-cream frosting for cake decorating.)

Cheezy Garlic Rolls

January 7, 2011

Sadly, my bread maker sat in the cupboard unused for the first few months that I had it. I had no idea how easy making bread could be. Needless to say, I have more than made up for in the years that followed. This recipe came with my bread maker, and it was an instant hit! These rolls have become a staple at our house. Nearly everyone who has come to our house for Sunday afternoon dinner has had a chance to try these delicious rolls!

Cheezy Garlic Rolls

Cheezy Garlic Rolls rising and ready to bake!

Cheezy Garlic Rolls


1 egg, plus enough water to equal 1 1/3 cups

3 tablespoons oil

1/2 cup sugar

1 1/2 teaspoons salt

4 1/2 cups flour

2 teaspoons yeast


2/3 cup parmesan cheese

2 tablespoons garlic, minced

1/4 cup olive oil

Put ingredients for dough in bread maker according to manufacturer’s directions. Set the bread maker to dough setting and press start.

When dough is finished, place dough on lightly floured surface. Divide into 24 pieces and shape. Place on a greased baking pan

For topping, combine cheese, garlic, and oil. Spoon 1-2 teaspoons on each roll.

Cover and let rise in a warm place 1 hour or until double in size.

Bake at 325 degrees for 35-40 minutes, or until done.

Pumpkin Spice Breakfast Biscuits with Cream Cheese Icing

November 22, 2010

“Pajamas and pancakes” is an Embry family tradition. Over the past couple of years my family has requested pancakes for breakfast any day that my husband, Adam, has off work. All three kids love the fun and yummy breakfast treat. Sadly one morning I discovered that I didn’t have all the ingredients to make pancakes in my kitchen. That is when I turned to my Better Homes and Gardens cookbook in search of a suitable substitute. I found a breakfast biscuit recipe and tweaked it to make it my own. I think that the kids are just about as excited about biscuits for breakfast as pancakes!

Pumpkin Spice Breakfast Biscuits with Cream Cheese Icing

3 cups flour

1/2 cup wheat bran

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon pumpkin spice seasoning

1 cup butter, cubed

1 1/3 cups milk

In large mixing bowl combine flour, wheat bran, baking powder, salt, and pumpkin spice seasoning. Cut in butter until mixture resembles fine crumbs. Stir in milk a little at a time and fluff with a fork. When all of the mixture is just moistened turn onto a floured countertop and roll 1 inch thick. Cut with a biscuit cutter and bake at 450 for 15-20 minutes. Top with Cream Cheese Icing.

Cream Cheese Icing

1/2 cup prepared cream cheese frosting

2-3 tablespoons milk

Stir together frosting and milk until drizzling consistency. Drizzle over biscuits.