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I decided to look at when I started this blog, it was back in 2007. Wow hadn't realized it had been 3 years. I hope that you will browse through my past recipe's and try some of them out!

Mediterranean Pitas - From Rachael Ray Magazine

These party sandwiches are stuffed with store-bought fillings, so they come together in seconds. Ingredients:

16 mini pita pockets, about 2 1/2 inches in diameter 1/4 cup extra-virgin olive oil 1/2 pound each hummus, tapenade, pesto, sun-dried tomato spread, black bean dip and spreadable goat cheese Olives, for garnish Paprika (optional) For a change

Use larger toasted pitas and cut into wedges to serve.

Directions:Preheat the broiler. Split each pita pocket in half, forming 32 disks total. Place the disks, cut side up, on a baking sheet and brush with the olive oil. Place under the broiler and cook until golden and crisp, about 3 minutes. Let cool.

Top the pitas with the various spreads. Place an olive in the center of some of the pitas. Sprinkle lightly with paprika, if desired.

How to Make Stuffed Burgers

Taste Of Home Associate Food Editor Tina Johnson—one of our grilling gurus—shares an easy technique for onion-and-cheese Stuffed Beef Burgers

Step 1

Shape 1-1/2 lbs. of ground chuck into eight 3-oz. portions on waxed paper. Press each portion into a 4-in. patty using a fork.

Step 2

Top four of the patties with an onion slice and shredded cheese. Cover with remaining patties, using waxed paper to help position the patty on top.

Step 3

Seal edges with a fork. Grill to desired doneness.

Step 4

Grill to desired doneness. Stuffed burgers grill up great over medium heat. This lets the filling heat through without the outside becoming overcooked.







More good stuff:

Try Swiss cheese in ground turkey burgers

Add crumbled bacon with your favorite cheese

Surprise them with a pineapple slice inside

Incredible Chocolate Chip Cookies - From NY Times

Total Time to Make: 45 minutes (for 16-cookie batch), plus at least 24 hours’ chilling


2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
OR 1 ¼ lbs Chocolate Chips

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. (I did not sprinkle with salt because the dough already tasted pretty salty.) Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Low Carb - Parmesan Garlic Crackers

1/2 cup almond flour, 2 ounces
1/4 cup parmesan cheese, 1 ounce
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg white

Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Drop the dough by teaspoons onto a parchment or silicone lined 12x17" baking sheet. Roll each piece of dough into a ball. I used a 1 teaspoon cookie scoop and skipped the rolling into a ball step. Roll each piece of dough into a ball and place on a parchment-lined 12x17" baking sheet. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped. Prick them with a fork. You may have to gently hold the crackers down with one hand while pricking so that the dough stays put.

Bake at 325º about 20 minutes, or until evenly golden brown. They will be crisper if they are not lighter in the center than around the outside edge. Cool and store in an airtight container at room temperature or freeze for longer storage.

Makes about 20 crackers

Per 2 Crackers: 48 Calories; 4g Fat; 3g Protein; 1g Carbohydrate; 1.5g Dietary Fiber; .5g Net Carbs