New Blog

Hi everyone!

Thank you so much for following my poorly maintained blog.  In an attempt to cover more broad life-topics, I have created  new blog titled LFW.  I will absolutely still be sharing recipes but also talk about cleaning, organizing and general life issues we all face and probably a few antidotes from life as an LFD’s wife, (Licensed Funeral Director that is).  I hope you’ll stick with me to the new blog by clicking the link on the blog roll and invite your friends to read.

I promise to be much more active in with this new site and I plan to update frequently!



A local pizza shop makes a wonderful tomato-basil white pizza.  Since I’m currently unemployed and wanting to cut down on some calories, I came up with this concoction.  I found it AMAZING!  It was just right for lunch but pair it with a big leafy green salad to round it out for dinner!  ENJOY!


1 whole wheat pocket pita

2 tsp. Extra Virgin Olive Oil

1/2 cup shredded or thinly sliced fresh moz. cheese

1/2 md. sized tomato thinly sliced

dash of garlic poweder, oregnao and basil

Preheat oven to 350 degrees.

Open pita and tear in half around outside edge.  Form two rounds and place on a pizza pan or stone.

Drizzle a tsp of olive oil on each round.

Add herbs to taste.

Split cheese over the two pieces

Add tomato to each.

Bake in oven for 10 – 15 mins or until cheese gets melty and tomatoes begin to curl.

Makes 1 serving

Nutrition info.

Calories – 311

Fat -13 g

DSCN1305This is a recipe from Kelly’s Restaurant in Outer Banks, NC.  It’s one of my favorites!!!

1 lb. cooked sweet potatoes (steamed or boiled) – I use canned.

1 c. light brown sugar

1/4c. water

2.25 c. Bisquick or any biscuit mix.

Cool and peel sweet potatoes.  Mix together sweet potatoes, brown sugar, Bisquick mix and water.  Combine ingredients thoroughly. (The mixture will be moister than regular biscuits)

Flour table.  Roll biscuit mix to 1/2″ thickness.  Cut with a 2.5″ cutter.  Place on greased sheet pan.

Bake in preheated oven at 350 degrees for 16-18 minutes.  The moist mixture does not allow the biscuits to rise a great deal.

Yield 1.5 dozen.

  dscn1207   This recipe is originally from Giada De Laurentiis from the Food Network. 

With that said, it will be of no surprise to most of you when I tell you that my husband is the one who discovered this recipe, and it’s not because he knew ahead of time that this particular episode was all about guy-friendly recipes either!

     I’ve always been slightly intimidated by Giada’s recipes but this one is a good way to ease in to her more challenging recipes.  It’s simple, quick, and, most importantly, very, very, yummy!! 

     This recipe can be made with your favorite ravioli (I’ve even made it with tortellini from time to time) and I’m sure you could substitute the walnuts for either your favorite or eliminate them completely if it poses an allergy issue.


18-20 oz. store-bought ravioli

6 tbsp. unsalted butter

2 tbsp. balsamic vinegar

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/3 c. toasted chopped walnuts

1/4 c. grated Parmesan


Bring a large pot of salted water to a boil over high heat.  Add the ravioli and cook 4 – 5 minutes, until tender but still firm to the bite, stirring occasionally.  Drain ravioli into a large serving platter.

Meanwhile, in a medium saucepan, cook the butter over medium heat, stirring occasionally.  When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.  Let cool for about 1 minute.  Stir in the balsamic vinegar, salt and pepper.

Transfer the ravioli to the saucepan with the balsamic brown butter.  Sprinkle walnuts and Parmesan over the top.  Serve Immediately.

Yummy Light Stromboli

     So, after what I will admit was a long hiatus from the blogosphere, I’m back with a vengeance!  I hope the holidays were full of warm, yummy, gooey deliciousness for everyone but it’s 2009 now so it’s time to get back on track.  It’s time to not only find a way to stick to your New Year’s Resolution but it’s also time to develop a healthy lifestyle, something you can stick with for the rest of your life, not just a fad diet.  I hope you will find this recipe and all of my recipes,  to be wonderful, hearty meals to have in your arsenal forever while making your apron strings longer and longer!

     This recipe is a favorite in our household but in order for us to eat it as much as we like to, we had to tweak it for a lighter, healthier version.  I hope you enjoy as much as we do!  Salud!

Yummy Light Stromboli:

Dough Recipe:

1.5 c. whole wheat flour

1.5 c. all purpose flour

.5 tsp. salt

1 c. warm water

1 package active yeast

2 tbsp. canola oil


Mix together half of each type of flour, salt, yeast, water and oil in a large bowl with an electric mixer.  Mix on low speed for 30 seconds then on medium – high for 3 minutes.  Gradually add in the rest of the flour, whole wheat first (this way you incorporate all of the wheat flour) then turn out on to a lightly floured surface and kneed in as much of the all purpose flour as possible to form a slightly stiff dough.

Form dough in to ball and place in a warm, dry, dark place to rise for 10 to 15 minutes.



1 c. Spaghetti sauce

.25 lb. chopped ham (sliced)

. 25lb. hard salami ( sliced)

4 oz. pepperoni

2 c. part skim mozzarella

Preheat oven to 400 degrees

Pull the ball of dough in half and turn one half out on to a lightly floured surface.  Roll dough in to a 1/8 inch thick circle.

Coat one half of dough with sauce then layer with cheese, ham, salami and pepperoni.  Pull blank half over fillings and crimp edges to form a half-moon pocket.  Place on pizza pan and poke top gently with a fork for ventilation.

Repeat with second half of dough.

Bake at 400 for 20 minutes or until cooked through.

Yields 10 Servings 

Serve with small side salad.  Sprinkly with Parmasean cheese, basil and oregano and use warm spaghetti sauce for dipping!  Enjoy!!!

These cookies are one of my husband’s favorites!!  And, in moderation, not that bad for you.  This recipe originally comes from allrecipes.com and I first discovered it when my husband’s cousin made them but, this is my version.  I hope you enjoy them as much as we do!


1/2 c. butter

1/2 c. white sugar

1/3 c. packed brown sugar

1/2 c. peanut butter

1/2 tsp. vanilla extract

1 egg

1 c. all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 c. rolled oats

1 c. semisweet chocolate chips



– Preheat oven to 350 degrees

– In a medium bowl, cream together the butter, white sugar and brown sugar until smooth.  Stir in the peanut butter vanilla and egg until well blended.  Combine the flour, baking soda and salt; stir into the batter just until moistened.  Mix in the oats and chocolate chips until evenly distributed.  Drop by tablespoonfuls on to lightly greased cookie sheets.

– Bake for 10-12 minutes in the preheated oven until the edges start to brown.  Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Emp a NADA!!!!!!  I swear this is my favorite word in the whole spanish language.  I dare you to just yell it outloud someday and see how you feel! 


While in the Poconos a few weeks ago my husband and I made our yearly pilgrimage to the flea market.  They have everything there!  From $20 Dolce & Gabana purses to $5 Cashmere scarves!!!! (please note my sarcasm, I realize they are fake!)  Just when I thought we were about done, I made the turn past the fruit market stand to find a giant food trailer serving empanadas!!!!!  They were the most delicious thing I’ve ever eaten and I had to have more!!!!  I could have sat there and eaten my day away one empanada at a time but alas, the In-laws were thoroughly confused by the Latino hot pocket, so we had to keep moving after eating only 1 or 2.

My version of this recipe comes at a time of hard economic times in every house hold and I was able to create two meals out of the meat I cooked.  The first was pulled pork BBQ sandwiches which will be added (I’m sad to say, sans a picture) to my blog later this evening.  I hope you get a kick out of this finger-food meal just like we do!


Hasta Luego!!!

Spicy Pulled Pork and Cheese Empanadas


3 cups flour

1 tsp salt

1/2 c. water

1 egg

1 egg white

1 tsp. vinegar

3 tbsp shortening

* In a bowl, beat the water, egg, egg white and vinegar together.  Set aside

* In a separate bowl, mix together the 3 cups of flour and salt.

* Cut the shortening into the flour mix with a pstry blender or two butter knives.  Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl to the center.

* Mix the wet and dry ingredients with a fork unti it becomes stiff.

* Turn the dough out onto a lightly floured surface. Knead it just until all the flour in incorporated and the dough is smooth.

* Wrap the dough in plastic and refrigerate for at least an hour but never more than 24 hours.

* Prepare the work surface by lightly flouring the area where you plan to roll out the dough.  Roll Dough to an 1/8 in thick the cut out 3 inch circles.  Repeat this step until you have used all of the dough.



1 lb. pulled pork, ground beef or pulled chicken

1 tbsp. chili sauce

1 clove minced garlic

1 tbsp. chili powder

1 tsp. ground cumin

1 cup cheddar or monteray jack cheese

* If the meat is not already cooked, cook accordingly and shred.

* In a large sauce pan combine first five ingredients. (meat through cumin)  Cook on medium heat until meat is cooked through and garlic is tender.

* Stir in cheese.  Stir until all cheese is melted.

* Remove from heat and spoon in to center of dough rounds.  Fold one side over to meet the other and then crimp edges with a fork.

In the meantime heat 2 cups of shortening in a large skillet until hot.  Add empanadas to oil and cook aprox. 3 mins on each side or, until golden brown.

To make this a light recipe – bake in a 450 degree oven  on a greased cookie sheet until golden brown.


– Serve with either refried beans, a black bean salad or by themselves with a dollop of fat free sour cream.