Skip to content

Healthy Chicken and Broccoli Pita Pockets


Red Velvet Trifle



Cranberry Shortbread

On the Road with Cranberry Shortbread


Healthy Baked Broccoli Tots

Super good!  Super easy!  Super nutritious!  That’s how Kevin describes these broccoli tots.  When Kevin learned that diabetics did not need to eat white potatoes, he immediately wanted to find a recipe that would be a healthy alternative to tater tots which are made from white potatoes.  This one is perfect!  Everyone who tried these tots loved them!  Thanks to Matthew Johnson for cooking these with Kevin!  Too, we want to thank Layla at Give Me Delicious Foods for sharing this recipe with her viewers.  This is Kevin’s adaptation of her recipe.


12 oz. uncooked or frozen broccoli

1 large egg

¼ cup diced yellow onion

⅓ cup cheddar cheese

2/3 cup Italian breadcrumbs

½ teaspoon salt

½ teaspoon pepper

Milk (enough to form a consistency)


Preheat the oven to 400°F. Grease a baking sheet with a thin layer of oil or line with parchment paper and set aside.  Blanch the broccoli in boiling water for 1 minute then remove and shock with cold tap water to stop the cooking process. Drain well. Chop broccoli finely and mix thoroughly with the egg, onions, cheddar, breadcrumbs, and seasonings. [At this point, if needed, add enough milk to form a desired consistency where you can shape into a ball.] Scoop about 1.5 tablespoons of mix using an ice-cream scoop or your hands and gently press between your hands into a firm ball then shape into a tater-tot shape. It helps to wash your hands after every few tots to keep them from sticking onto your hands. Next, Place on your prepared baking sheet.  Bake until golden brown and crispy, about 18-24 minutes, turning half way. Remove from the oven and enjoy!  (directions by Layla)


Smoked Sausage Sunday Soup

Our new goal is to adopt a time-honored routine that our church women from the Greatest Generation have followed for decades- preparing Sunday’s dinner prior to leaving for Sunday morning church services.  We made our first attempt this morning, and it turned out well, both the timing and the meal!  Kevin liked it so much he wanted to make sure we blogged about it.  So today, we bring you this soup from Rachel Ray’s Your Weeknight Meal Planner in honor of all the women from the Greatest Generation who labored over a hot stove to cook a delicious Sunday lunch for her family, followed by making sure all her children were dressed in their Sunday best before heading to church. Oh, what wonderful meals those were!  We’d love for you to share your memories from such days, or even share how you are making your own memories for your family.


1 tbsp olive oil

14 oz. smoked turkey sausage, cut 1/2 inch thick

1 onion, finely chopped

2 celery stalks, diced

2 carrots, diced

1 can Navy beans, rinsed and drained

1 can pinto beans, rinsed, drained, and mashed

1 (32 oz) container unsalted or low sodium beef stock

2 oz. spinach or kale

salt and pepper to taste (we refrained from using salt and pepper)


In a heavy pot or dutch oven, heat oil.  Add the sausage, onion, celery, and carrots.  Cook until onion is translucent.  Salt and pepper to taste.  Add navy beans and mashed pinto beans along with the beef stock.  Simmer for 30 minutes.  Add the spinach or kale and let wilt before serving.


Pumpkin Chili

More Than a Jack-O-Lantern, More Than a Pie


Dynamite Cheesecake Bars

Get ready for an explosion of flavors when you bite into these white chocolate-raspberry bars!  Warning:  If you bake these to take to a party, don’t expect to have any left-over!  This recipe comes from Kraft Food and Family- Making Sweet Memories.   


1 pkg Oreo cookies, finely crushed

4 Tbsp. butter, melted

3 squares Baker’s White Chocolate, divided

2 pkg (8 oz each) Philadephia Cream Cheese, softened

1/2 c. sugar

1 tsp. vanilla

2 eggs

1/4 c. raspberry preserves


Heat oven to 350 degrees F.  Mix cookie crumbs and butter; press onto bottom of 8-inch square pan.  Melt 2 white chocolate squares as directed on package.

Beat cream cheese, sugar, and vanilla with mixer until blended.  Add melted chocolate, mix well.  Add eggs, one at a time, mixing on low speed after each just until blended.  Pour over crust.  Bake 25 minutes or until center is almost set.  Cool 5 min.; spread with preserves.  Melt remaining chocolate square; drizzle over cheesecake.  Cool Cheesecake.  Regrigerate4 hours.  Cut into small squares.