Thursday, October 16, 2014

Pumpkin Meringue Cookies

Tis' the season for all things pumpkin! 
My favorite time of year, and as some of my friends would say its also the time of year where i accept the challenge of living off of pumpkin everything!Aha, so it would seem. 
My lovely friend Rachel over at Up Your Cupcake  pointed this out last night by posting this on my facebook wall. 

Im extremely guilty! 
So of course I have been busy creating pumpkiny goodness in my kitchen. This first pumpkin installment of the 2014 autumn season is in the form of a re-creation that you've seen here before. Meringue Cookies! These by far are my favorites right now. I was a little anxious to make these considering the unstableness of a meringue. Fortunately it was alot easier than i thought, just took a little more time. My sister & I enjoyed these with some Pumpkin Coffee. It went very well together as you can imagine. So here it is! Enjoy, share, & feedback is always welcome! Have a Peaceful Day!


4 egg whites
1 Heaping Tbsp Pumpkin Puree' 
2 Tsp Cream of Tartar
3/4 cup sugar ( I tend to use less because I like mine less sweet)

Preheat oven to 225
Whip egg whites on low until frothy, then add  Cream of Tartar slowly.

Continue to whip on low until soft peaks form. Slowly add sugar & Pumpkin Puree. 

Turn to medium speed & continue to whip until stiff peaks form & will stand up on their own. 

Spoon mix onto cookie sheet lined with parchment paper & bake for 2 - 3 hours. Let cool for 1 hour before eating.

Enjoy the pumpkiny goodness! 

Wednesday, September 17, 2014

Melody's Version of Chop Suey

1 lb of hamburger lean
a little ginger
a little brown sugar
a little garlic powder
balsamic vinegar
one onion chopped roughly
lots of mushrooms
salt and pepper

brown hamburger
add brown sugar
add balsamic vinegar and let cook for a few
add ginger and garlic & stir
add wine & stir
cook on med/low for 20 min stirring occasionally
make slurry with milk and corn starch and add and stir

Tuesday, September 9, 2014

Mel'z 20 Minute Parmesan Mac & Cheese

A few months ago after a family camping trip I got sick & was in a rush to get dinner done. 
Matt was almost home, the kids were grumpy, & I was physically & mentally drained. 
So i grabbed a few staples & decided to see what happened. 
20 min later dinner was served!
This happened & i think its quite good. 
So ill share with you all & you can tell me what you think. 
Here we go.

1 LB Fusilli Pasta
4 Tsp Garlic Powder
3 C. Parmesan
1 C. Cheddar
Broccoli Florets (to taste)
2 Tbs Italian Seasoning
1 Tsp Cayenne
1Tbs Butter or Margarine
3 Cups Heavy Whipping Cream or 3 cups Half & Half for a lighter version
1 Cup Water 

Boil pasta until its half way done & drain
Add Butter & all wet ingredients.
Turn to Medium Heat. 
Add Cayenne, Garlic Powder & Italian seasoning to pot
Once the liquid starts to boil again add 1/2 the cheese & stir frequently adding the rest of the cheese in slowly. Sauce will thicken pretty fast after this so stir diligently until pasta is done. 
Add broccoli on top pr mix in (as I did) 
Add Salt & Pepper to taste.

This is a pretty versatile recipe & i have added fresh garlic & chopped sauteed onions to it, green onions top it very well as well. 
Get creative! 
As always if you use this or any of my recipes please let me know how it came out. 
I love feedback!

Monday, July 28, 2014

DIY Taco Seasoning

You know, Ive never considered myself a "Do It Yourself" er. 

I guess my idea of a DIY'er  were these picture perfect, Donna Reed, Artsy Fartsy, Super Moms. Well sometime between 2009 & today I discovered my inner culinary & beauty DIY'er side which brings me to this recipe. 
Last night was Taco Night! I love me some tacos man! 
So the hubby & I prepped everything & started the meat & as it would taco seasoning left in the cupboard. So i did a pinterest search & found some basic recipes for 1 lb of ground beef. I however needed a 2lb recipe & something that used less cumin because I just dont like cumin much. So in true form I used a more unique but equally as flavorful recipe for 2lbs of meat. The beauty of making your own seasoning is that you can make it to suit your own or your family's likes & dislikes. Try it! Youll like it! Literally takes about a minute to do which is so cool to me.

  • 1 tsp. ground cumin
  • 1 tsp. sea salt
  • 3 tsp. chili powder
  • 1 tsp. Italian Seasoning
  • 1/2 tsp. Cayenne Pepper
  • 3 tsp. paprika
  • 3 tsp. onion powder
  • 2 tsp. garlic powder
  • 1 tsp. black pepper
Mix well in a small bowl or add ingredients to a ziplock bag & shake vigorously 

Sunday, July 20, 2014

Banana's Foster

Banana foster over lemon custard ice cream (taste approved by Harmony & Matt lol).

I've been meaning to make this recipe for months, so I'm very happy to be sharing it with everyone now.
I was inspired to make this by watching an episode of one of my favorite foodie shows which featured Brennans in New Orleans the birth place of this recipe. They explained all about the history behind the recipe. I love hearing about a recipes origin and history. It brings back memories of my grandmother and great grandmother who loved to cook almost as much as they loved to eat. I can still see them in the kitchen with their aprons (yes they actually wore aprons) surrounded by burnt orange and yellow flowers that were such a hit in the 60s & 70s on the wall and chair and table, and olive green on the walls. The smells that came from that kitchen were amazing! Ok back to 2013, Here is my version of Bananas Foster (less alcohol, but all the taste in tact!).
I hope you all enjoy! If you ever use a recipe you find on my blog please don't hesitate to share your results.


1 cup dark brown sugar

1/2 stick sweet cream butter
1/4 cup of Banana Extract
1 teaspoon of cinnamon
4 whole ripe bananas cut down the middle and then in half.
1/4 cup of rum (i used a light rum that was only 40% alc vol
1/8 cup cooking sherry

Mix butter, sugar, and cinnamon in a skillet or pan of your choice (make sure its big enough to accommodate all the bananas) and put on low heat. Cook and stir until most of the sugar dissolves . 

 Add banana extract & sherry and stir a little more . Place Bananas in pan and cook until softened.

 Now this is the part that becomes a flambe' dish but I myself did not light it fire. The discretion is up to you but if you side on caution then here is how I got the alcohol cooked out & the dish still fully cooked with a firmer texture. Add the rum into the pan carefully and not in haste. Raise temp to med/low and continue cooking until bananas have a nice brown cooking mark on each side being careful not to overcook the sauce. Take the bananas out the pan and place on top of ice cream or cake and drizzle sauce over the top. Serve immediately and enjoy this wonderful dessert!