Delicious Recipe Ideas

05/23/2026

CAPRESE SALAD

Ingredients:
For Dressing:
1/2 c virgin olive oil, plus more to drizzle
3 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano leaves; chopped
1 garlic clove; minced

For Pasta Salad:
8 oz fusilli pasta or penne pasta
8 oz small mozzarella balls
3 c cherry tomatoes; halved
1/3 cup fresh basil leaves; chopped

Directions:
In a measuring cup or mason jar, combine olive oil, lemon juice, garlic, salt, pepper, and oregano and whisk until emulsified, or cover and shake thoroughly if using a mason jar.
Set aside.

Bring a large pot of water to a boil, then moderately salt the water.

Add pasta and cook, stirring occasionally, until just al dente.

Rinse with cold water to stop the cooking, then drain well and toss lightly with olive oil to prevent sticking.

In a large mixing bowl, add halved tomatoes and mozzarella balls.

Add the cooled pasta.

Once ready to serve, pour dressing over your salad ingredients and toss to coat.

Stir in the basil just before serving.

05/21/2026

CREAM CHEESE PEPPER JELLY APPETIZER

Ingredients:
8 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup pepper jelly
1 package of mini phyllo pastry cups (15 cups)
Fresh herbs for garnish (optional)

Directions:
Preheat oven to 350F

In a mixing bowl, combine the softened cream cheese, sour cream, chopped chives, chopped parsley, garlic powder, salt, and pepper.

Mix until smooth and well combined.

Spoon the cream cheese mixture into each mini phyllo pastry cup, filling them generously.

Top each filled cup with a spoonful of pepper jelly.

If desired, place the filled cups on a baking sheet and warm them in the oven for about 5-7 minutes, just until the cream cheese is slightly softened.

Remove from the oven and let cool for a minute.

Garnish with additional fresh herbs if desired before serving.

Enjoy!!

05/18/2026

What a great 🇺🇸 dessert bar idea!!
Assemble your own with angel food cake, berries and cool whip!! 😋

05/16/2026

STUFFED MUSHROOMS

Ingredients:
20 medium to large cremini mushrooms or white button mushrooms stems removed and set aside
1 tablespoon olive oil
1 tablespoon butter
1 lb. ground Italian sausage
1 small sweet onion finely chopped
3 cloves garlic minced
½ teaspoon marjoram
½ teaspoon salt
½ teaspoon fresh ground black pepper
6 ounces cream cheese softened and cut in small cubes
¾ cup finely grated Parmesan cheese
¼ cup Italian breadcrumbs
2 tablespoons chopped fresh parsley

Directions:
Preheat oven to 350F

Wash the mushrooms lightly and promptly dry them thoroughly with paper towels.

Heat the olive oil and melt the butter in a large skillet over medium heat. Add the sausage and brown it.

When the sausage is about halfway browned, add the chopped onion and cook for several minutes.

Reduce the heat to low and add the garlic, marjoram, sea salt, and fresh ground black pepper. Cook for 1 minute, stirring constantly.

Remove from the heat and let the mixture cool.

Add the sausage mixture to a large bowl with the cream cheese, Parmesan cheese, breadcrumbs, and 1 1/2 tablespoons parsley.

Stir to combine and spoon or scoop the sausage mixture into the mushroom caps.

Sprinkle with remaining parsley and bake uncovered for 20 minutes.

Enjoy!!

05/15/2026

GREEK CHICKEN FLATBREAD

Ingredients:
2 boneless chicken breasts, sliced thin
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
½ tsp paprika
Juice of ½ lemon
Salt/pepper to taste
2 soft flatbreads
½ cup tzatziki
½ cup diced cucumbers
½ cup cherry tomatoes, halved
¼ cup thinly sliced red onion
⅓ cup crumbled feta cheese
1 tbsp chopped fresh dill


Directions:
In a bowl, mix chicken with olive oil, garlic powder, oregano, paprika, lemon juice, salt, and pepper. Marinate for 15–30 minutes.

Heat a skillet over medium high heat. Add chicken and cook 3–4 minutes per side until golden and fully cooked. Remove from heat.

Warm the flatbreads in a dry skillet or microwave until soft.

Spread tzatziki on each flatbread. Layer with chicken, cucumbers, tomatoes, red onion, and feta.

Top with fresh dill.

Slice and serve immediately.

Enjoy!!

05/09/2026

05/09/2026

OATMEAL RAISIN COOKIES

Ingredients:
1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 1/2 cups raisins
1/2 cup chopped walnuts
3 cups rolled oats (old fashioned or quick)

Directions:
Preheat the oven to 350F

Line cookie sheet with parchment paper.

In a large mixing bowl, beat the butter until creamy.

Add the brown sugar and white sugar and beat until fluffy, about 3 minutes.

Beat in the eggs one at a time.

Add the vanilla extract.

Mix the flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl.

Stir the dry ingredients into the sugar mixture.

Stir in the raisins and nuts.

Stir in the oats.

Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.

Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes.
(do not overbake)

Leave 1-2 minutes on the cookie sheet then transfer to a wire rack to cool completely.

Store tightly covered at room temperature for up to 5 days.

Yield: Approximately 2 dozen

Enjoy!!

05/09/2026

CHOCOLATE CHIP COOKIES

Ingredients:
2 sticks butter; room temperature
1 ¼ cups light brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
2 ⅔ cups all purpose flour
2 cups chocolate chips
Optional 1 cup chopped walnuts or pecans

Directions:
Preheat oven to 375F

Line a baking sheet with parchment paper.

Cream butter and sugars together with an electric mixer. Add eggs then vanilla extract.

Mix in baking soda, salt and flour (until just combined)

Stir in chocolate chips.

Optional add nuts.

Use a cookie scoop to scoop dough or use your hands to form dough balls.

Place 6-8 balls of cookie dough onto a baking sheet.

Bake for 9-11 minutes or until lightly golden.

Cool 2-3 minutes on a cookie sheet and transfer to wire racks.

Enjoy!!

05/08/2026

SALSA

Ingredients:
1 (28 oz) can whole tomatoes (with juice)
2 (10 oz) cans diced tomatoes with green chilies
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeño, quartered and thinly sliced (keep seeds for more heat)
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground cumin
1/2 cup fresh cilantro (or more to taste)
Juice of 1/2 lime

Directions:
Add the whole tomatoes, diced tomatoes with green chilies, chopped onion, jalapeño, garlic, sugar, salt, cumin, cilantro, and lime juice into a blender or food processor.

Pulse the mixture until you reach your desired consistency—about 10 pulses for a chunkier salsa or more for a smoother texture.

Taste using a tortilla chip and adjust seasoning if needed. Add more salt, lime juice, or cilantro to balance the flavors.

Transfer the salsa to an airtight container and refrigerate for at least 1 hour to let the flavors fully develop.

Enjoy!!

05/08/2026

TURKEY CHILI

Ingredients:
1 tablespoon olive oil
1 cup chopped yellow onion
1 pound ground turkey
4 cloves garlic minced
1 tablespoon brown sugar
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons tomato paste
1 can chicken broth
28 ounce can fire roasted diced tomatoes
15 ounce can kidney beans
15 ounce can black beans
15 ounce can pinto beans

Optional toppings: shredded cheese, sour cream or plain Greek yogurt, cilantro, chopped onions

Directions:
Heat olive oil in a large pot over medium-high heat.

Add the onion and cook 2 minutes, until onion starts to soften.

Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes.

Add the garlic and cook, stirring, for 30 seconds.

Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine.

Add the broth and stir, scraping up any bits from the bottom of the pot.

Stir in the crushed tomatoes and beans.

Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally.

Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken.

Serve chili with toppings, as desired.