Grandma Cory’s X-mas Nut Thin Cookies

January 5th, 2016

Rich and Tyler’s Grandma used to make these along with Thumbprint and Snowball cookies every year. These were always my favorite as they spread out when baked and become a buttery nutty crisp thin cookie.


1 c Butter

1 c Sugar

1 1/2 c Flour

2 Eggs

1 c chopped Pecans

1 tsp Vanilla

1 1/2 tsp Salt

Whole Pecans


Mix all together, drop by teaspoon full, set 1 whole pecan on top. Bake at 350* til brown.


November 14th, 2014



The beauty of this recipe is the versatility of it. It can be served for breakfast, brunch or dinner, made in advance and reheated, and freezes well. Use your imagination and whatever is in season. For Christmas brunch, I like to use red and green bell peppers, in the springtime I use asparagus, in the summer I add broccoli, in the fall spinach and hearty mushrooms. Diced ham or bacon also add a nice touch.

2 Pillsbury Pie crusts – Follow directions on package. Roll each one onto a glass pie dish, poke holes in the bottom and pre-bake for 10 minutes.

Saute diced onions and bell peppers, mushrooms, or steam chopped broccoli or asparagus-about a cup for each pie.

2 cups grated Swiss cheese for each pie (a sprinkle of grated cheddar on top for color is an option).

4 Farm fresh eggs-each

1 cup half n half

1/8 tsp fresh grated Nutmeg

Salt and pepper

Layer one cup cheese on bottom of each pie, add veggies and/or meats of any combination you like, add another cup of cheese.

Beat together eggs, cream, and seasonings til well mixed, pour over top.

Bake in 350 degree oven for 35-40 minutes and nicely browned on top. Let rest 5 minutes before serving, or cool completely before covering with foil and put in freezer.


Sedona Cake Couture

February 22nd, 2013

1710 W. SR 89A

Sedona, AZ 86336


It’s not surprising Sedona cake Couture is a two time winner of the Food Network Challenge, just look at these beautiful cakes. Pretty enough to plan a wedding in Sedona. Or, stop by and pick up a dessert to take home and share with your sweetie.

Firecreek Sedona

February 22nd, 2013

6500 HWY 179

VOC, Sedona, AZ 86351


Thank goodness that in addition to their location in Cave Creek,  Firecreek Coffee Roasters has a location in the village of Oak Creek in Sedona. Not only do they serve and sell fabulous coffee and specialty blends for the for the best restaurants up there ie Elote, Cafe Crema and more I’m sure, but they have a delicious bakery of which I can only testify to their peanut butter cookies at this time.

The Particular Sadness of Lemon Cake

February 22nd, 2013

By Aimee Bender

The Particular Sadness of Lemon Cake

Foodie Book

The Oakcreek Country Club

February 22nd, 2013

The view at OCCC

690 Bell Rock Blvd.

Sedona, AZ 86336



Being that I am spending more time in Sedona lately, I am exploring off the beaten path, hoping to find the hidden gems and places to enjoy a good meal. My philosophy is that it isn’t only the food that brings me back to a place. Sometimes it’s the worthy views or special pricing or all of the above. Which brings me to the OCCC. When in Sedona, or the Village of Oak Creek in this case, it’s hard to know there are any restaurants off the main drag. Unless you ask the locals. Hence I discovered the beautiful views, nice prices (only eaten in the bar so far) and pretty good food. Honestly-just the views bring me back. Overlooking a golf course with fountains and hills in the near distance, that $3.50 house wine during happy hour tastes really good. Add a club sandwich-big enough to share and I am one happy lady.

Schreiner’s Fine Sausages

February 22nd, 2013

3601 N. 7th St.

Phoenix, AZ 85014



After my son brought over a slab of fresh bacon and breakfast sausage for Christmas brunch from this local landmark, I have been wondering what took me so long to get there myself. Located in central Phoenix, it is worth a trip to go  and stock up on sliced to order bacon and an array of fine sausages for your freezer. It turns any meal into a special occasion.

Rusconi’s American Kitchen

February 22nd, 2013

10637 N. Tatum Blvd. Suite 101B

Phoenix, AZ 85028


It’s nice to have an independently owned restaurant at the N/E cross-roads of Shea and Tatum. Not to mention a chef who has earned his marks under the tutelage of some of the valley’s finest. My first opinion is usually based on the wine list, of  which I ordered a Merlot-yes Merlot, and was extremely satisfied. The price was reasonable too at $8, and next time, I just might go ahead and trust the $5 special they are offering. I have to be honest, the environment was pleasant right off the bat, and I am sure that the few tables out front will be hard to get during spring and fall. The lunch I had was just okay, there really wasn’t enough meat on the short-rib sliders to justify the use of the tasty bun, and I prefer a little more kick to the horseradish sauce-why else eat it? The chocolate mousse with pear topping dessert was to die for. Did I really have to share it? It was delicious! So, for a nice place to sip wine and  devour dessert I’ll go back. My verdict is still not out on the food, so I’ll be happy to give it another try and let you know.

Slow Food Dinner @ Tarbell’s

November 21st, 2011

Chef Jeff, Foodie Kim and Mark Tarbell

Chad’s Place

September 8th, 2011

40740 Village Dr.

Big Bear, California 92310

This summer my brother’s award winning high schoolrock bandreconvened after their 40th class reunion. They played their first gig at Chad’s Place during the annual Antique Car Show in Big Bear.  They wowed the place and we all had a great time dancing to the classic 60’s tunes. You can see them and join the fan club of The Bald Eagles-better known as The Flock on Facebook.



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