An amazing combination of ingredients all rolled into once terrific cookie recipe, 
you're going to love, love these yummy morsels!

Yields: (Appx 5 doz)
Prep: 15 Mins.
Bake: 10 to 12 Mins.


1 cup unsalted butter, room temperature
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract

1-3/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon double-acting baking powder
Pinch of salt

3 cups quick-cooking oats
1/4 cup toffee bits


Preheat the oven to 350 degrees. Line a couple of baking sheets with silpats or parchment paper.

In the bowl of a stand mixer using the paddle, cream butter, and sugars until light and fluffy for a few minutes. Scrape down sides of bowl and add eggs, pumpkin puree and vanilla extract; beat until combined.

Place a sieve over mixing bowl of wet ingredients, and sift in flour, spices, baking soda and powder, and salt; mix on low speed until well combined. (Do not over mix). Add oats and toffee bits, mix on low just until combined.

Using a mini scoop (I use a 1/2-tablespoon size) and place dough in mounds onto prepared baking sheet, spacing at least 1" apart. Bake for 12 minutes (turning half way through baking) until slightly golden brown around edges. Cool on baking sheet for one minute; transfer to a wire rack to cool completely. Repeat with remaining cookie dough. ~ Enjoy!

Store cookies, once they're completely cooled, in an airtight container.


I was in a creatively baking mood today when I came up with this new recipe for these
light, lovely, and spicy cookies!

I've made this recipe so it creates only 3-1/2 dozen,
which works incredibly nice in a smaller batch for our 2-person household...

Yields: (3-1/2 doz)
Prep: 15 Mins.
Bake: 10-12 Mins.


1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar (plus more for rolling cookie balls)
1/2 cup quality molasses
1 large egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon fine-grain salt


Preheat oven to 350 degrees.  Set a couple of baking sheets aside lined with silpat liners or parchment paper. Set a baking rack aside as well for cookies to fully cool. Place a 1/2 cup granulated sugar in a small bowl (to roll formed cookies into prior to baking).

In a stand mixer bowl, add butter, sugar and molasses, and beat to combine. Add egg and vanilla extract; mix to combine. Place a sieve over wet ingredients and add flour, baking soda and powder, ginger, cinnamon, cloves, and salt; sift over top. Mix dough just until fully combined. (Do not over mix or cookies will become tough.)

Using a miniature scoop, scoop up dough to evenly form 1" balls and roll in sugar in the small bowl. Repeat until all cookies are formed. Place cookies 1" apart on prepared baking sheet and bake for 10 minutes (softer cookies) or up to 12 minutes (crispier cookies). Once cookies are done, leave hot cookies on sheet for 1 minute, then transfer to baking rack to fully cool prior to storing in an airtight container. ~ Enjoy!


Nice, warm pecan-streusel coffee cake on a foggy Juneau, Alaska day
with a freshly brewed latte is simply divine...
Servings: (9-12)
Prep: 15 min.
Bake: 1 hour


Streusel (halved):
1/4 cup granulated sugar
1/3 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped candied pecans
--1 tablespoon unsalted butter, melted (added to 2nd half)


-Wet Ingredients -
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg, beaten
1/4 cup Greek vanilla yogurt
1 cup sour cream
1 teaspoon vanilla extract

-Dry Ingredients-
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine-grain kosher salt


Preheat oven to 325 degrees. Spray a glass 8" square baking dish and set aside.

In a small bowl, whisk streusel ingredients (except melted butter, not yet) together and set aside.

In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in egg, yogurt, sour cream and vanilla until combined (while stopping mixer periodically to scrape sides of bowl). Place a sieve over top of large bowl of wet ingredients, adding flour, and sprinkling in baking powder, baking soda and salt; sift dry ingredients over wet ingredients, and mix until batter is fully incorporate (batter will be somewhat thick).

Using the back of an offset spatula, gently spread half the batter into the prepared baking dish working from the center to outer edges; sprinkle a little over half of streusel evenly over batter. Spread remaining batter, in the same manner, and add 1 tablespoon melted butter to the remaining streusel mixture; sprinkle over top and gently press to adhere.

Bake for 1 hour, or until a toothpick inserted in center comes out clean. 

Hot out of the oven,
I wish you could smell its scrumptiousness!
Cool coffee cake on a wire rack for a minimum of 15 minutes prior to slicing into 9-12 squares. ~ Enjoy!


Tip: This breakfast-type dessert is best if baked and allowed to cool overnight, the flavors that develop are even more amazing!


Nothing says 'comfort' more than this fun and delightful tasting soup
on a blustery winter day
that's guaranteed to bring a smile to your face!

Servings: (6 to 8)
Prep: 10 Mins.
Cook 25 Mins.


2 slices bacon, cut cross-wise into 1/4" strips
1/4 yellow onion, diced
1/4 red bell pepper, diced
1 fresh jalapeno, seeds and ribs removed, finely diced
1 (14.5 oz can) chili beans, undrained
1 (14.5 oz can) Mexican-style diced tomatoes, undrained
3 tablespoons taco seasoning
3 tablespoons medium Picante sauce (jarred salsa)
1 teaspoon red wine vinegar
2 tablespoons ketchup
1-1/2 to 2 cups water (depending upon your desired consistency)
1 pound left over venison roast, finely diced

Tortilla Strips (our's are from Costco)
Shredded medium cheddar cheese
Roma tomatoes, diced
Sour Cream


In a large skillet over medium-high heat, brown the bacon half way. Add onions, peppers, and jalapenos to the skillet; sauté for 5 minutes. Add remaining ingredients, (except diced venison and garnish toppings). Bring soup to a slight boil, reduce heat to low, cover, and let simmer for 15 minutes.  Add diced venison, cover, and heat through for about 5 minutes.

To serve, place generous handfuls of crushed tortilla strips in bottom of bowls, ladle taco soup over crushed chips, top each serving with shredded cheese, diced tomatoes, and a dollop of sour cream.  Place whole tortilla chips in center of dining room table.  When eating, scoop up the soup using whole tortilla strips (along with a spoon if you wish) ~ Enjoy!


My lickity-split and delicious fruity jello layered dessert now has a much-less chilling time to under 30 minutes. This process used to take 2 hours for the 1st layer, then overnight for the second in the refrigerator...Whew.

This newly created quicker method I've just devised has truly made my day!
Servings: (8 to 10)
Prep: 15 Mins.
Chilling: 25 Mins.


2 (small 3 oz pkgs) strawberry jello
1 cup boiling water
1 (16 oz pkg) frozen whole strawberries, thawed, drained (reserve juice) then cut into quarters
1 (8 oz can) pineapple tidbits-or crushed, drained (reserve juice)
3 slightly ripe bananas, quartered lengthwise and diced
1/4 cup pecans, finely chopped, (optional)
1 cup sour cream
2 tablespoons confectioners' sugar (more or less to your desired sweetness)
1 teaspoon vanilla extract


In a medium bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas, and pecans. Add 1/2 cup of reserved strawberry-pineapple juice. Mix to combine. Pour half of the mixture (about 2 cups) into an 8x8" glass square baking dish. Place level in freezer, uncovered, to quickly chill for 15 minutes, until set. (Do not freeze!)

Set the reserved gelatin mixture aside, at room temperature.

Meanwhile, in a small bowl, whisk the sour cream, confectioners' sugar, and vanilla to fully combine. Carefully spread this mixture over chilled gelatin. Gently spoon reserved gelatin mixture over top to evenly distribute.

Chill dessert placed level in freezer, uncovered, for a final 10 minutes (no longer or dessert will freeze). Transfer chilled dessert, covered, to refrigerator until ready to serve with or without fresh whipped cream. ~ Enjoy!


Tip: After dessert has set and you've placed it  in the refrigerator to keep chilled, if doing so longer than 30 minutes be sure to cover with plastic wrap until ready to serve.


Even those who are not a fan of mincemeat adore these fruity (yes, meatless) cookies
and always come back for more!

The jarred meatless mincemeat consists mainly of fruit and spices,
hence this 7-ingredient recipe...
Yield: 4+ Doz.
Prep: 10 Mins.
Bake: 10 to 12 Mins.

--Note: I've only slightly revised this recipe from its original None Such cookie recipe
and have been preparing these since grade-school days--

1-1/2 c granulated sugar
1 cup shortening
3 large eggs
3 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1-1/3 cups (1/2 of a 27 oz. jar) None Such (Borden) ready to use meatless


Preheat oven to 375 degrees. Prepare cookie sheets lined with silpat liners or parchement paper; set aside.

In large stand mixer, beat sugar and shortening until fluffy. Add eggs, beat well. Sift flour, baking soda and salt through a sieve placed over mixing bowl of wet ingredients. Mix together, then add in mincemeat and mix until combined.

Drop cookie dough using a small scoop or tablespoon, 2 inches apart, onto prepared baking sheets.

Bake 10 to 12 minutes or until lightly browned. (Do not over bake or cookies will become too dry.  These cookies are meant to be moist and cake like. ~ Enjoy!


Had a craving for a meatless dinner this evening 
so created this recipe using on-hand ingredients, 
which 'fit the bill' to perfection...

Servings: (6)
Prep: 10 Mins.
Cook: 25 Mins.


1/2 lb. penne pasta, prepared according to pkg. directions
2 tbsp. light olive oil
2 tbsp. unsalted butter
1/2 onion, finely chopped
1/2 yellow bell pepper, finely chopped
6 crimini mushrooms, halved and sliced
1 garlic clove, minced
2 zucchini, cubed
1 (15 oz. can) diced Italian seasoned tomatoes, undrained
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 teaspoons dried basil
2 teaspoons worcestershire
2 teaspoon balsamic
Small squirt of agave (or honey)
1/4 teaspoon freshly ground pepper

2 tablespoons. unsalted butter
Freshly grated parmesan cheese


Begin preparing pasta according to package directions, except cooking shy by a couple minutes (pasta will finish cooking in sauce).  When draining, reserve 1/2 cup hot pasta liquid; set aside.

Heat olive oil and 2 tablespoons of butter over medium heat in a large skillet. Add onion, bell pepper, mushrooms and garlic. Cook until onions are translucent, about 5-7 minutes. Add zucchini and tomatoes, kosher salt, red pepper flakes, basil, worcestershire, balsamic, and agave. Reduce heat to low, cover, and cook 10 minutes.

Add cooked, drained, hot pasta with and additional 2 tablespoons softened butter to skillet, along with freshly ground pepper, and reserved pasta water; toss to combine, and cook for a final 2 minutes.

Serve in pasta bowls, topped with freshly grated parmesan. ~ Enjoy!


A simple but addicting breakfast/brunch casserole
with country sausage, mild green chilies, cheese and tater tots...

Servings: (10)
Prep: 10 Mins.
Bake: 45 Mins.

A simple but addicting breakfast/brunch casserole with sausage, mild green chilies, cheese and tater tots, oh my!


1 lb. ground country style sausage, browned
1 (4 oz. can) mild diced green chilies, drained (or medium-heat for spicier flavor)
2 cups medium shredded cheddar cheese
2 cups milk
3 large eggs, beaten
1-1/2 lbs. frozen crispy Ore Ida tater tots (='s 3/4's of a 2-lb. bag)


Preheat oven to 350 degrees.

Place sausage in a large skillet, and cook over medium-high heat until evenly brown using a spatula to bread into small bits. Drain, and spread evenly in bottom of a glass 9x13" baking dish. Sprinkle over sausage the diced green chilies, then shredded cheese.

In medium bowl, beat the eggs. Add the milk, and mix to combine. Pour mixture over cheese. Top with tater tots, and gently press into mixture.

Bake casserole, uncovered, for 45 minutes. Cool for 10 minutes, uncovered, before serving. ~ Enjoy!

Tip: I found it's also most-excellent topped with a bit of salsa and a tiny dollop of sour cream (over-the-top heavenly)...


A simplistic method using minimal spices and ingredients
to guarantee utmost flavor
of our prized Alaskan moose roasts; prime rib style, that is!

Servings: (8-10)
Prep: 5 Mins.
Roast:  1 Hr. 20 Mins.


4 lb. boneless moose roast (tied with kitchen string)
6 fresh medium garlic cloves, sliced in half
Canola oil (sufficient amount to rub entire exterior of roast prior to seasoning)
Fresh ground black pepper (we like to use a lot!)
Kosher salt (a fairly nice dusting)


Remove roast from refrigerator 1 hour prior to roasting (tie with kitchen string if not already done). Using a sharp boning knife, poke as many small holes all over uncooked roast to insert the number of garlic clove halves; push in holes. Let prepped roast sit at room temperature for 1 hour (this is an important step to relax meat fibers).

Meanwhile, preheat oven to 450 degrees for a minimum of 15 minutes.

Rub roast with canola oil, and season exterior with freshly ground black pepper and kosher salt.

Place roast fat-side up on roast rack inside a shallow-sided roasting pan. Insert a meat thermometer into middle of roast.

Roast uncovered at 450 degrees for 20 minutes.

After 20 minutes of high-heat cooking, reduce heat to 350 degrees and continue to roast for 1 hour, or until meat thermometer registers 135 degrees for medium rare doneness (temperature will increase while standing another 5 to 7 degrees).

When 135-degree internal temperature is achieved, remove roast to a carving board. Tent loosely with parchment paper then foil (do not let foil touch roast directly) and allow roast to rest (without cutting) for at least 20 or more minutes to allow inner juices to redistribute. ~ Enjoy!

Tips: Start checking internal roast temperature for a 3-lb roast (subtract appx. 15 minutes), or for a 5-lb roast (add appx. 15 minutes) of roasting time during the final 350-degree cooking time.

This method of roasting wild Alaskan game works well with venison (deer), caribou, beef., et. al...


One fabulous dessert that's not too difficult to prepare
and is so very, very satisfying!

Serves: (6 to 8)
Bake: 45 Mins.


1-1/3 cup granulated sugar
1/2 cup all-purpose flour
3 (14.5 oz. cans) pitted red tart cherries, drained,
2 tablespoons unsalted butter
1 pkg refrigerated pie crusts (Pillsbury: 2 will be enclosed)

Crust topping:
2 teaspoons milk
1 teaspoon granulated sugar + 1/8 teaspoon ground cinnamon


Preheat oven to 425 degrees. Set a 9" glass pie plate aside.

Lightly dust working surface with flour, gently unroll pastry, and use a rolling pin to slightly enlarge, just enough so pastry is a bit larger than pie plate. Repeat for top pastry crust.

In a large bowl, mix sugar and flour. Stir in cherries; fold to incorporate, and spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries.

Cover with top pastry. Brush with a pastry brush the inside of crust (not edges) with milk and sprinkle with cinnamon and sugar. Cut slits cut in top pastry crust; seal and flute.  Bake for 20 minutes. Remove from oven, cover edge with 3" strip of foil to prevent excessive browning; return to oven and continue baking for 25 more minutes, until golden brown and juice bubbles through slits in crust..

Cool on cooling rack at least 2 hours before serving with French vanilla ice cream. ~ Enjoy!


A terrific Light Asian Dipping Sauce I created while in Yakutat, Alaska
preparing a family dinner when I had minimal on-hand ingredients,
served as a first course with Pan Seared Wild Alaska Bay Scallops ~ Delish!

Serves: 4
Prep: 10 Mins.
Indoor Grill: 4 Mins.


Light Asian Dipping Sauce:
1 tablespoon low-sodium Tamari (soy sauce)
1 tablespoon apple cider vinegar
1 teaspoon honey, more/less to your desired sweetness
2 tablespoons water
1/2 teaspoon ground ginger
Dash of garlic powder
Dash of onion powder
Dash of freshly ground black pepper
1 tablespoon minced fresh cilantro (measured after mincing)

2-1/2 lbs Wild Alaska Bay Scallops


Whisk all dipping sauce ingredients in a small glass (non-reactive) bowl. Let flavors meld at room temperature for 10 minutes.

Meanwhile, rinse and pat scallops dry. Place on paper towel-lined baking dish. (Can be stored covered with plastic wrap in refrigerator for a few hours as such, although bring to room temperature for 20 minutes prior to searing.) Lightly pat tops of scallops one final time with paper towel prior to searing.

Preheat a dry cast iron grill-ribbed skillet over medium-high heat. Pan sear bay scallops for 1-2 minutes per side, depending upon size. (Larger scallops will take slightly longer to sear.) Do not overcook scallops or they'll become tough.

Place seared scallops on serving platter in a single layer with dipping sauce in a small, decorative bowl at the center, along with small dipping forks. ~ Enjoy!


Tips: Pan sear scallops in batches so as not to overcrowd pan, preventing steaming scallops. Also, if using larger sea scallops, cut them into quarters prior to searing.


An all-time favorite...a quick and easy comfort meal that's oh so healthy for you!

Be sure to favorite/print out this recipe as I'm sure you'll want to prepare this
each and every time you find you have leftover chicken and/or turkey on hand...

Servings: (6)
Prep/Cook: 30 Mins.


1/2 tablespoon light olive
2 cups diced celery
1 cup diced carrots
Pinch of red pepper flakes
1/4 cup dry minced onion
1 teaspoon dried basil
2 tablespoons dried parsley, divided (see below)
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon lemon pepper
1/4 teaspoon ground poultry seasoning
1/8 teaspoon ground turmeric
6 cups low-sodium chicken broth
1/2 tablespoon white wine vinegar
1/2 tablespoon worcestershire

3 precooked, boned, skinned chicken thighs, roughly shredded, then cut into bite-size pieces
2 green onions, cut into 1/4" slices (both white and green parts)
1 (reserved) tablespoon dried parsley
1/4 cup frozen sweet peas

Noodles: Prepared and stored separately (See 'Leftover Tip' below)
--1 (8-oz pkg) No-Yolk Broad-Egg Noodles, prepared according to pkg directions (10-12 mins. cooking time)

Cheddar Cornbread (15-20 minutes baking time):
1 egg
1/3 cup milk
--1 (8.5-oz. pkg) dry Jiffy Corn Muffin Mix
1/4 cup shredded medium cheddar cheese


Preheat oven to 400 degrees, and set aside a sprayed, square 7" baking dish.  Place a separate medium pot on stove with 4 quarts water over high heat for water to boil for noodles.

First, begin preparing soup by heating oil in a heavy-bottom saucepan over medium high heat.  Add and sauté celery, carrots, dry minced onion, basil and 1 tablespoon dried parsley, granulated garlic and onion, lemon pepper, poultry seasoning, and turmeric for 5 minutes.  Add chicken broth, white wine vinegar, and worcestershire; stir to combine.  Bring soup to boil, then reduce heat to medium low to simmer for 15-20 minutes.

Meanwhile, prepare noodles according to package directions.

Also, begin preparing cornbread batter in a small bowl by beating an egg with 1/3 cup milk, add and mix in with a fork the dry corn muffin mix, and fold in shredded cheddar cheese.  Pour batter into prepared baking dish and bake, uncovered, in preheated oven for 15-20 minutes.

At this point, finish soup by adding the chicken, green onions, remaining 1 tablespoon dried parsley, and frozen peas. Cook for 2 minutes, then turn off heat.

Drain noodles in a colander at end of cooking time.

Remove cornbread at end of baking time, and cut into 6 squares.

To serve, place 3/4 cups of prepared noodles into each bowl and ladle soup over top. Place filled soup bowls onto separate dinner plates, each with squares of cheddar cornbread slathered with butter ;) alongside. ~ Enjoy!

Leftover Tip: I store cooked noodles separately in the refrigerator in ziploc bag so as to maintain their integrity, with the actual soup separately, covered, in an air-tight container.


A wonderful Alaskan 'comfort food' recipe I created this evening
that consists of one Pintail and another Mallard duck.
~ Thanks to my husband! ~
We'll be looking forward to having this fine dinner again and again...

Servings: (8)
Prep: 30 Mins.
Cook: 1 Hr.


1/4 lb bacon, cut into 1/2" strips, browned (retain grease and drippings)

4 Alaska wild duck breasts, brined (See below*)
= Must be brined 3 days prior
1/4 teaspoon freshly ground pepper
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion

2 cups sliced celery
1 cup chopped yellow onion
1/4 teaspoon dried sweet basil
1/8 teaspoon dried marjoram
1/8 teaspoon dried ground sage
1/2 teaspoon dried parsley
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion

1 tablespoon all-purpose flour

1 can cream of mushroom soup
1 pkg dry brown gravy mix
2 tablespoons white wine vinegar
3-4 cups water (depending on sauce consistency)
1 tablespoon worcestershire
1/8 teaspoon freshly ground pepper

1 dry bay leaf

--Prepared steamed rice


*Brine duck breasts 3 days prior to preparing recipe, as follows:

Clean and dress by boning and skinning two Alaska wild ducks.  Place four whole breasts in medium-size, clean, glass bowl in brine consisting of 1 tablespoon table salt and 4 cups cold water, cover and refrigerated for 3 days. Rinse brined duck breasts with cold water until water runs clear; pat dry. Remove any remaining silver skin, cut in half lengthwise, then slice into 1/2" thick pieces.

In a large heavy-bottom stainless steel skillet, over medium-high heat, brown the bacon. Using a slotted spoon, remove bacon to a paper towel-lined plate to drain; set aside. (Retain drippings and bacon grease in skillet).

Add duck pieces to the hot skillet, including granulated garlic and onion, and sauté until browned. Using a slotted spoon, remove duck pieces to another paper towel-lined plate to drain; set aside. (Retain drippings and remaining grease in pan).

Add celery, onion, basil, marjoram, sage, parsley, granulated garlic and onion to skillet and sauté until onions are translucent. Sprinkle in flour and sauté for 1 minute longer.

In the meantime, whisk all sauce ingredients in medium bowl; add to skillet. Also, add the reserved bacon and duck pieces, and bay leaf; bring to boil. Reduce heat to low to gently simmer, covered, for 1 hour, while occasionally stirring. Check sauce consistency when stirring, adding additional water, if needed.

Meanwhile, prepare steamed rice, according to package directions.

Serve over steamed rice with your favorite vegetable alongside. ~ Enjoy!


A quick and easy dessert I created using ingredients I had on hand
for a halftime treat ~ Go Seahawks!!

Servings: (6)
Prep: 15 Mins.
Set in refrigerator: 1 Hr.


1 (6-serving size pkg) instant chocolate pudding mix
3 cups cold milk
1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
1 teaspoon agave (or granulated sugar)
1 (8 oz. tub) cool whip, thawed
1 teaspoon vanilla extract
3 tablespoons cinnamon pecans
--(found in the ice cream topping section of the market)


In a medium bowl, whisk the pudding mix and milk until fully combined, place in refrigerator to set for 10 minutes.

Meanwhile, in a small glass bowl, melt the butter in the microwave, about 40 seconds. Add the graham cracker crumbs and agave; use a fork to combine.

Add vanilla extract to the cool whip; mix to combine.

Remove pudding, then layer dessert among 6 decorate glasses in the following order: 1/2 crumb mixture, half chocolate pudding, half cool whip, half cinnamon pecans - repeat a second time.

Place parfaits in refrigerator for a minimum of 1 hour to set and for flavors to meld. ~ Enjoy!


Truly, truly a ''yummmm...yummm" dessert
in both this cherry version ~ or the alternate blueberry option!

Servings: (12)
Prep Time: 15 mins
Refrigerate to set: Minimum of 4 hrs or overnight


Crumb mixture:
2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar

Creamy mixture:
1 (8 oz. pkg.) regular cream cheese, room temperature (not whipped)
1 teaspoon vanilla extract
1/2 cup confectioners' sugar, sifted
1 (16 oz. container) whipped topping, thawed (or 2, 8 oz. containers)

1 (32 oz. can ) prepared cherry pie filling (or 2, 16 oz. cans) - Blueberry is an option too!

2 tablespoons confectioners' sugar, sifted over top


Using a fork, combine crumb mixture ingredients in a medium bowl.

Press half  of the crumb mixture in a glass 9x12x2" rectangle baking dish, set remaining aside.

In large bowl, add all creamy ingredients in 3 increments; switch to using a wooden spoon to fold in each addition until smooth.

Spread half of the creamy mixture on top of crumb crust. Top with pie filling. Add remaining creamy mixture in small dollops and sprinkle top with other half of crumb mixture, then press lightly to adhere.

Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight. Generously dust top of dessert with a couple of tablespoons of confectioners' sugar sifted through a fine-mesh sieve. Cut into squares, and serve. ~ Enjoy!


A wonderful recipe that's easy to prepare in which I used frozen rhubarb
 I thawed beforehand, so you're able to prepare this outstanding dessert year round!

Also, feel free to substitute rhubarb for apples using this same par-cooking method.

Or, changing it up using stone fruit or berries 

without par-cooking prior to baking...

Servings: (8 to 10)
Prep: 15 Mins.
Bake: 50 Mins.


Filling (Par-cooked before baking)
5 cups sliced, 1" pieces, fresh (or frozen rhubarb, thawed)
1 teaspoon freshly squeezed lemon juice

1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda
1 large egg, beaten
1/2 cup evaporated milk (not sweetened)
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) butter, melted

1/4 cup sugar
1 tablespoon cornstarch
1/2 cup hot water

-- Serve with a scoop of French vanilla bean ice cream or a dollop of whipped cream


Preheat the oven to 350 degrees.

Par-cook rhubarb in the microwave in a glass bowl covered with a plate on high for 8 minutes. Drain through a sieve, without disturbing by pressing rhubarb pieces down. Place drained rhubarb in a sprayed, glass 9x9x2" baking dish. Drizzle with lemon juice, and set aside.

Meanwhile, in a medium bowl, whisk flour, 3/4 cup of the sugar, cinnamon, ginger, baking powder and soda. Switch to using a spoon then add beaten egg, milk, vanilla extract and melted butter; mix just until combined. Spread batter evenly over rhubarb mixture.

In a small bowl, whisk together 1/4 cup sugar and cornstarch. Sprinkle mixture over batter. Drizzle hot water over top of ingredients to fully cover.

Bake until golden brown for 50 minutes. Remove from oven and let stand on baking rack for 10 minutes.  ~ Enjoy!


A portable carrot cake in cookie form...
 ~ How divine is this?! ~

Yields: Appx. 3 doz.
Prep Time: 10 Mins.
Cook Time: 14-16 Mins.


1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 (8 oz.) can crushed pineapple, undrained
3/4 cup shredded carrots
--about 2 medium, scrubbed
1/4 cup shredded apple (I used Braeburn)
--about 1/2 unpeeled, cored apple
1/4 cup shredded coconut, chopped finer
1/2 cup raisins
1/4 cup chopped pecans
2-1/4 to 2-1/3 cups all-purpose flour
--depending on juiciness of grated carrots and apple
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine-grain sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice

Cream Cheese Glaze: Yields 1 cup

4 oz. whipped cream cheese
--does not need to be at room temp
2 tablespoons unsalted butter, at room temp.
1 cup confectioners’ sugar
--sift through sieve for a smoother glaze
2 to 3 teaspoons milk
--add more or less, depending on desired glaze consistency
1/2 teaspoon vanilla extract


Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with silpat liners or parchment paper.

In the bowl of a standing mixer, cream together butter and sugars until smooth. Beat in eggs and vanilla extract until mixture is light and creamy. Add crushed pineapple and its juices, carrots, apples, raisins, coconut, and pecans. Place a sieve over batter in mixing bowl, and add flour, baking powder and soda, salt, cinnamon, ginger, and allspice; sift dry ingredients into wet ingredients in mixing bowl.  Turn on stand mixer and beat on low, just until batter is fully combined (do not over mix).

Drop rounded spoonfuls of dough onto prepared cookie sheets 1-1/2" apart. Bake cookies for 14-16 minutes in preheated oven, just until bottoms begin to brown and cookies are set. Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Cookies cooling on wire rack prior to glazing...
Meanwhile, in a small bowl, using a hand mixer, cream together cream cheese, butter, and vanilla extract. Add confectioner’ sugar, and a bit of milk, and begin mixing until smooth (add additional milk, if necessary, to reach desired glaze consistency). Use a fork dipped on its backside into the glaze, then run the fork tines through the glazed top of each cookie to form drizzle marks using a gentle back-and-forth motion.

Place glazed cookies in a single layer on decorative platters. Cover any leftovers with plastic wrap. ~ Enjoy!


Tip: This particular cream cheese glaze will not harden. If you wish to make a hardening non-cream-cheese type of glaze instead, simply combine confectioners' sugar with reserved pineapple juice, milk, or water to desired drizzle consistency, which will harden within 1/2 hour for easier storage.


By gently par-cooking the apples beforehand,
I've finally solved the problem of apples shrinking as they cook,
and therefore this method prevents leaving a gap between crust and apples
that have typically collapsed upon cooling...

Servings: (8-10)
Prep/Par-Cook: 30 Mins.
Bake: 65 Mins.


Almond Crust
--(A hearty, darker, and super flavorful crust)

2 cups all-purpose flour
--plus extra for rolling
1/2 cup slivered almonds
1 cup cold unsalted butter, cut into 1/2" cubes
--plus extra for filling below
1/2 teaspoon fine-grain kosher salt
2 teaspoons light brown sugar
4 to 6 tablespoons cold milk
1 large egg, beaten

--(No shrink)

10 mixed apples (I used Granny Smith and McIntosh), washed, unpeeled, cored and cut into 3/4" pieces
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine-grain kosher salt
1 teaspoon freshly squeezed lemon juice
1 teaspoon vanilla extract
2 tablespoons corn starch
--2 tablespoons cold unsalted butter, cut into 1/2" cubes
--1 tablespoon milk
--1 tablespoon turbinado sugar (sugar in the raw), or regular


Prepare the crust in a food processor by combining flour, almonds, salt and brown sugar; pulse 4 times to mix. Add 1 cup butter cubes and pulse 8 times. Add sufficient milk, beginning with 4 tablespoons, pulsing until mixture pulls from edge and begins to solidify into a ball. Remove dough and place on lightly floured surface; divide in half, and form into 2 flat discs. Wrap each disc in plastic wrap and refrigerate 1/2 hour.

Preheat oven to 425 degrees, including placing a foil-lined baking sheet on middle rack in oven. Cut three 4" wide foil strips; set aside. Also, set aside a deep-dish pie plate. (I used a 10" diameter x 1-1/2" deep ceramic pie dish.)

Meanwhile, prepare filling by placing apple pieces in a Dutch Oven (or large heavy-bottom pot) over medium-high heat. Add sugars, ground ginger, cinnamon, salt, lemon juice, vanilla extract, and cornstarch. Using a wooden spoon, toss to combine. Cover Dutch Oven and cook for 10-12 minutes, while frequently stirring. Remove Dutch Oven from heat, and uncover to allow filling to gently cool while preparing crust.

Remove crust disks from the refrigerator, and roll out one at a time, on a lightly floured surface about 1/8" thick. Place bottom crust into pie dish, cutting any excess outer edge hanging over dish.  Roll out top crust using the same method.

Working quickly, add filling over bottom crust in dish. Dot with 2 tablespoons cold butter cubes, then push slightly under apples (so when butter steams while pie bakes it does not cause top of crust to separate from filling). Add top crust to pie, trim edges to 1/2"; pinch to flute and secure. Gently cover top of crust with a light coating of milk using a pastry brush, score a few decorative steam hole slits, and evenly sprinkle top with turbinado sugar.

Set pie on preheated baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425 degrees for 15 minutes. Pull pie from oven and line edges of crust with foil strips (to prevent over browning); lower the heat to 375 degrees and continue baking for an additional 45 minutes, turning once half way through baking. Remove pie from oven and cool on a wire rack for a minimum of 1-1/2 hours to set. Cut into wedges and serve with French vanilla bean ice cream. ~ Enjoy!


Tip: Feel free to peel the apples beforehand, although this unpeeled pie version adds more nutrients and fiber to its outcome, including doing so dramatically cuts down on prep time...


Luscious fruity goodness in every bite!

If you're at all like me, you won't be able to stop with only one bar...
Servings: (24 bars)
Prep Time: 15 Mins.
Cooking Time: 28 to 30 Mins.


½ cup (1 stick) unsalted butter, at room temperature
¾ cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
¼ teaspoon ground ginger
½ teaspoon fine-grain salt
3 cups old-fashioned oats (for more crunchier bars),
--Or, quick cooking oats (for chewier bars)
1 cup raisins

1-1/4 cup jarred meatless mincemeat with apples and raisins (I use Nonesuch, not the 'dry' pkg'd type)


Preheat oven to 350 degrees. Spray a glass 9”x11” baking dish; set aside.

In large stand mixer bowl, beat together butter and sugars until creamy. Add eggs and vanilla; beat well. In medium bowl, sift through a sieve the flour, baking soda, cinnamon, cardamom, ginger, and salt; mix well. Add to butter mixture; mix well. Stir in oats and raisins; mix well.

Divide dough in half. Spread half of dough mixture into bottom of prepared baking dish, using fingers ‘slightly’ moistened with water to prevent sticking. Layer meatless mincemeat fruit filling to within ¼” of edge of first layer, then drop by tablespoons the remaining dough atop the filling and press lightly with fingers (it’s okay if a bit of filling remains visible).

Bake for 28 to 30 minutes, until light golden brown. Cool completely for 1 hour in baking dish on wire rack, prior to cutting evenly into 24 bars. ~ Enjoy!

Hot out of oven cooling for 1 hour on wire rack...


This cookie recipe creation yesterday turned out phenomenal!

Back in the kitchen today, upon request,
to bake an additional double batch ~ Gotta keep my guys happy...

Yields: 30 (Appx.)
Prep Time: 15 Mins.
Bake: 8 to 10 Mins.


½ cup (1 stick) unsalted butter, at room temperature
¼ cup + 2 tablespoons packed brown sugar
2 tablespoons granulated sugar
2 tablespoons molasses (spray spoon first)
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon double-acting baking powder (or regular)
1/4 teaspoon baking soda
½ teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of salt
¾ cup + 2 tablespoons all purpose flour
1-1/2 old-fashioned oats (not quick cooking)
½ cup raisins


Preheat oven to 350 degrees. Line a couple of baking sheets with a silpat liner or parchment paper; set aside.

Beat butter and sugars in a large bowl with hand mixer (or stand mixer with paddle attachment) on medium-high speed until fluffy. Beat in molasses, egg, vanilla extract, baking powder and soda, cinnamon, ginger, and salt. On low speed, beat in flour, and then oats and raisins just until fully combined.

Drop level tablespoons 1-1/2” apart on a prepared baking sheets.

Bake 8 to 10 minutes until tops appear dry for chewier cookies, more dry for less chewy (my baking time for chewy perfection is 9 mins.). Cool cookies on baking sheet 1 minute before removing to wire rack to cool completely.

Store cooled cookies in an airtight at room temperature up to 5 days (or freeze up to 3 months). ~ Enjoy!

Tip: To retain stored cookie chewiness so they do not harden over time, place ¼ slice of fresh bread inside airtight container ~ Ensure to replace with a fresh piece of bread daily until cookies are gone.


An 'All-American Comfort Food' you can prepare ahead of time,
and it's in 4 mini loaf pans so you can choose to serve a few or many.

Meatloaf freezes very nicely too for those with smaller families (see Tip below).

Also, feel free to prepare this recipe using 
lean ground beef, pork, venison, elk, caribou, buffalo, etc...

Prep: 15 Mins.
Bake: 50 Mins.
Servings: (8-12) | Yields: (4 Mini Loaves)


Veg and seasonings:
1 tablespoon extra virgin olive oil
½ yellow onion, finely diced
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon freshly ground pepper

Loaves mixture:
2 lbs. extra-lean ground venison
2 large eggs, slightly beaten
3/4 cup Italian seasoned bread crumbs
1 tablespoon apple cider vinegar
2 tablespoons heavy cream
¼ cup ketchup

Topping (sauce):
1/3 cup ketchup
2 teaspoon agave (or 1 tablespoon honey)
1 teaspoon yellow mustard


Preheat oven to 350 degrees.  Line a baking sheet with foil, and place sprayed mini loaf pans on top.  Set aside.

Place 1 tablespoon olive oil in a medium skillet over medium-high heat, and saute onions and seasoning ingredients for 5 to 7 minutes over medium heat.  Set aside to cool.

Meanwhile, in a large bowl, add all loaves mixture ingredients using clean hands, just until combined (do not over mix).  Add veggies/seasonings mixture, including all pan scrapings, and mix to incorporate.  Form into 4 equal loaf-type shapes in bowl, and transfer to individual pans.

Filled mini venison meatloaf tins...

Combine all the topping/sauce ingredients in a small bowl, and equally spoon over top of 4 loaves.

Topped with tangy sauce...

Bake for 50 minutes, uncovered, or until internal temperature reaches 160 degrees. ~ Enjoy!

Hot out of the oven...


Tip: These mini loaves freeze wonderfully ~ Simply, prior to baking, cover tin(s) with foil and label each using a permanent marker: 

"Moose Mini Meatloaf - Thaw overnight in frig - Bake at 350 degrees-50 mins."


Full-flavored, light and moist dessert
that will, without a doubt, keep you coming back for more...

Servings: (36 small or 18 large bars)
Prep: 10 Mins.
Bake: 20 – 22 Mins.


1/2 cup (1 cube) unsalted butter, at room temperature
1-1/2 cups granulated sugar
½ cup brown sugar, slightly packed
3 large eggs
1-1/2 cups (3 medium) ripe bananas, mashed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon double-acting baking soda (or regular)
½ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of salt

1 (4 oz. pkg.) cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups confectioners' sugar
1 teaspoon vanilla extract
1-2 teaspoons water (approximately)


Preheat oven to 350 degrees.  Spray a 15x10x1” baking sheet, line with parchment paper then spray top of parchment paper as well; set aside.

In bowl of standing mixer (or use a hand mixer and large bowl), cream butter and sugars until light and fluffy. Add in eggs, bananas and vanilla. Sift in a medium bowl the flour, baking soda, cinnamon, nutmeg, and salt; gently mix into creamed mixture just until blended. 

Transfer mixture to prepared baking sheet. Bake at 20 to 22 minutes, until a toothpick inserted in center comes out clean. Cool in baking sheet on a wire rack draped with a clean kitchen towel. 

Meanwhile, for the icing, in a medium bowl beat cream cheese and butter until light and fluffy. Sift, and then add confectioners' sugar.  Add vanilla and a bit of water, and beat until smooth, until desired drizzle consistency is reached. 

Flip bars over to remove parchment paper (I do so from the rack to a baking sheet), then re-flip to right side up.  Cut bars into 36 squares, or 18 larger triangle bars. Drizzle icing on bars diagonally using a teaspoon sweeping in a back-n-forth motion. (See photo below). ~ Enjoy!


Tip: I like to let icing ‘set’ to sufficiently dry for a minimum of 3 hours before storing in an airtight container.


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