Died & Gone to Heaven Cupcakes

If you want to feel like you’ve died and gone to heaven…this combination of flavours will get you there!!!

When I had my baking business I wanted to create a new cupcake.  I had all these separate recipes for the cupcake and for the frosting but wanted to make it real special.  So I came up with this chocolate cupcake with a caramel center and a coffee/Kahlua/buttercream.  The flavours complement each like no other!

Every time I make these they literally fly off the platter once I tell them what’s in them.

So here goes!


Died & Gone to Heaven Cupcakes

Chocolate Cupcake:  this will make 28 cupcakes
  1. 2 cups of flour ( I used cake flour for a light cupcake) AP flour is ok.
  2. 3/4 cup of unsweetened cocoa powder, sifted
  3. 1-1/2 tsp baking soda
  4. 1/4 tsp baking powder
  5. 3 eggs
  6. 1-1/2 cups of sugar
  7. 1 tsp vanilla
  8. 1 cup real mayonnaise
  9. 1-1/4 cups water


  • in a bowl combine flour, baking powder, baking soda
  • in a large mixer bowl, on high speed, beat eggs, sugar and vanilla till thickened
  • add mayonnaise and mix on low
  • beat in flour and water alternately…3 additions of flour/2 water until well blended
  • scoop ( I used a #20) into your prepared pans…3/4 full
  • bake for 19 minutes @ 350 degrees
  • cool on rack
  • once cooled, scoop out a hole in the centre..but don’t go right to the bottom…you don’t want the caramel to ooze out the bottom
  • with a piping bag fill the “hole” with caramel (dulce de leches)

Coffee/Kahlua/ Buttercream

  • 2 cups of butter
  • 6 cups of icing sugar, sifted
  • pinch of salt
  • 2 tsp vanilla
  • 2 TBSP instant coffee granules ( I used instant espresso powder)
  • 2 tsp hot coffee
  • 2 tsp Kahlua or other coffee flavoured liqueur
  • 2-4 TBSP milk

In a glass measuring cup add your instant coffee, hot coffee and Kahlua and mix till dissolved.  In a large mixer bowl, beat your butter till smooth.  Add vanilla and beat well.  Begin adding your sifted icing sugar and beat well after each addition.  Add your coffee mixture and blend well.  I added about 3-4 TBSP of milk ) I like a soft buttercream) Put in piping bag with your favourite tip and frost the cupcakes.  They freeze really well.





Chocolate Butterscotch Oatmeal Chewy Cookies

These cookies are the bomb!!!  I got this cookie on the internet a few years ago and it has become a favourite.  I made some for the Hospice I volunteer at.  When I start taking the first cookie sheet out of the oven there, they quickly disappear.  Who doesn’t like a warm cookie right out of the oven??? The chocolate is all gooey, the nuts crisp….nice andsoft..whatacombination!

When I made them last week at the Hospice my hubby quickly requested that I make some for home…today is the day!

This is a huge recipe…makes six dozens cookies….I used a #24 scoop.  I baked them for 10 minutes on convection…two cookie sheets at a time.

So here goes!


Chocolate Butterscotch Oatmeal Chewy Cookies:

NOTE:  with a #24 scoop this recipe will make 6 dozens cookies


  1. 3-1/2 cups flour
  2. 1 tsp salt (kosher) it dissolves better
  3. 2 tsp baking soda

IN A VERY LARGE BOWL (everything will go in this bowl)

  1. 2 cups of brown sugar
  2. 1 cup white sugar
  3. 2 cups of butter (1lb) softened
  4. 4 large eggs
  5. 4 TBSP milk
  6. 1 TBSP vanilla extract


  1. 5 cups of oats (old fashioned)
  2. 2 cups of semi sweet chocolate chips
  3. 1 cup of butterscotch chips
  4. 1-2 cups of nuts, chopped
  5. 1 cup raisins


  • Preheat oven to 375 degrees F.
  • Combine dry ingredients – flour, baking soda, salt in medium  bowl
  • Cream butter, sugars, eggs, milk & vanilla in very large bowl…whisk well till smooth
  • Combine oats, chocolate chips, butterscotch chips, nuts & raisins in large bowl
  • Add flour to butter mixture and mix well with spatula
  • Now with disposable gloves on, add oat mixture to wet mixture and mix well with your hands
  • Now with a #24 scoop place cookies on cookie sheet lined with parchment paper
  • Bake for 10 minutes…..adjust cooking time depending on how large/small your cookies are
  • Cool 5 minutes on cookie sheet then transfer to a cooling rack

DON’T OVERCOOK!!! You want the centers to NOT be set so the cookies will stay soft and chewy.

Crazy Good Chocolate Sheet Cake

This sheet cake is craaaaaaaazy good!!!  I finally decided to try this recipe today.  It’s from Pioneer Woman and it’s super easy to make and so good!

I love how I didn’t have to grease the pan…you heard that right..no greasing the pan!

Just follow the steps one by one and “voila”! Done.  My hubby thought it was going to be this dry cake because it’s thin….but no way…it’s the moistest, most yummy cake.

It’s different from what I’ve ever made.  This would be great for a potluck, quick for unexpected company etc.

I brought one to the Hospice where I volunteer in the kitchen….when I put it out for visitors it just disappeared!!!! I guess it was a hit!  Great for a crowd.

So here goes!

Crazy Good Chocolate Sheet Cake:

In a mixing bowl combine flour, sugar and salt

In a saucepan, melt butter.  Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, turn off heat.

Pour over flour mixture. And stir slightly to cool.

In a measuring cup , pour the buttermilk and add beaten eggs, baking soda, and vanilla.

Stir buttermilk mixture into butter/chocolate mixture.

Pour into ungreased…yes ungreased sheet cake pan and bake at 350-degrees for 20 minutes…no longer.  It will look a bit tacky but it will be set.  Don’t be tempted to cook it any longer! It will be perfect.



While the cake is cooking it’s time to make the icing.  Chop pecans finely.


Melt butter in saucepan.  Add cocoa, stir to combine, then turn off heat.

Add milk, vanilla, and powdered sugar.  Stir together.

Add pecans and stir.

Pour over warm cake and let cool.


Crazy Good Chocolate Sheet Cake:

  1. 2 cups flour
  2. 2 cups sugar
  3. 1/4 tsp salt
  4. 4 TBSP (heaping) Cocoa
  5. 2 sticks butter (1 cup)
  6. 1 cup boiling water
  7. 1/2 cup buttermilk (add 1/2 TBSP of vinegar to 1/2 cup milk)
  8. 2 large eggs , beaten
  9. 1 tsp baking soda
  10. 1 tsp vanilla


  1. 3/4 cup finely chopped pecans
  2. 1-3/4 stick of butter (3/4 cup)
  3. 4 TBSP (heaping) Cocoa
  4. 6 TBSP milk
  5. 1 tsp vanilla
  6. 1 lb (minus 1/2 cup) powdered sugar


  • Note: I used a 12×16 cookie sheet
  • In a mixing bowl, combine flour, sugar and salt
  • In a saucepan, melt butter.  Add cocoa. Stir together
  • Add boiling water, allow to boil for 30 seconds, then turn off heat.
  • Pour over flour mixture, and stir lightly to cool
  • In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
  • Stir buttermilk mixture into butter/chocolate mixture.
  • Pour into sheet cake pan UNGREASED
  • Bake at 350-degrees for 20 minutes
  • Note: take it out at 20 minutes.  Cake will look a bit tacky but its done.
  • While cake is baking, make the icing.
  • Chop pecans finely
  • Melt butter in a saucepan.
  • Add cocoa, stir to combine, then turn off heat.
  • Add the milk, vanilla and powdered sugar.
  • Stir together.
  • Add pecans, stir together and pour over warm cake








Sweet & Spicy BBQ Chicken Wings

My hubby was hungry for chicken wings today…..so I dug up this recipe for the sweet & spicy bbq sauce. This is the first time I make this but it was very very good as my hubby says…it’s a keeper.

It was easy to put together..doesn’t take long to cook down and thicken.  So overall easy supper.  That’s the way I like it!

All during supper we’d take turns to say how good it was!  YUM!!!

I saved it for my camp recipes…it will be great when we all get together for a potluck.

So here goes;

Sweet & Spicy Bbq Chicken Wings:

  1. 16 chicken thighs, (you could do boneless, skinless). I did chicken wings and they turned out great.
  2. 4 garlic cloves – 1 TBSP
  3. fresh parsley – to sprinkle on top once done
  4. 1 small yellow onion
  5. 1-350 ml jar of orange marmalade (you could use apricot)
  6. 2 TBSP hot pepper jelly  or some hot sauce as desired
  7. 2 TBSP Dijon mustard
  8. 2 TBSP honey
  9. 1/2 cup Ketchup
  10. 1 TBSP Worcestershire sauce
  11. 1/4 cup apple cider vinegar
  12. 1/2 cup orange juice
  13. salt & pepper to taste
  14. 2 tsp of smoked Paprika ( I used mild)
  15. Grapeseed oil to saute onion, garlic)


  • heat oil in medium saucepan over medium heat
  • add 1 TBSP oil
  • add onions and cook for about 4 minutes
  • add garlic and cook another 2 minutes
  • add marmalade and pepper jelly and cook till melted
  • add orange juice and cider vinegar
  • bring to a simmer and then add the ketchup, honey, Dijon and Worcestershire sauce
  • adjust heat to medium low and simmer stirring often for about 15 minutes..add 1/2 tsp salt
  • you can put in a blender and purée if you prefer, I left it as is.
  • use about 1 cup to brush on chicken for the last 3 minutes of cooking ….keep the rest for a dipping sauce if required


  • take a cookie sheet and cover it with foil then a sheet of parchment paper…easy cleanup
  • dry your chicken pieces with paper towel they will brown better
  • place them on prepared cookie sheet
  • sprinkle with salt & pepper and smoked paprika on BOTH SIDES
  • place in a 375 degree oven ( I did convection roast) it’s ok if you don’t have a convection oven
  • after 12 minutes I turned my chicken wings over
  • cook for another 12 minutes….adding the sauce for the last 3-4 minutes
  • Note:  I used chicken wings…half a pack from Costco..so about 25 or so wings.



Ham & Potato Corn Chowder

My hubby had been craving a chowder for a few days now…since it’s so cold outside it was a good day to make one.

I like mine thick but not so thick that it’s like paste.

So I got up with that on my mind to make today.  It came together quickly and it doesn’t make a huge pot but enough for the two of us and a bit to freeze or for tomorrow.

So here goes;

Ham & Potato Corn Chowder:

  1. 2 carrots, diced
  2. 2 stalks of celery, diced
  3. 1 1/2 lbs of potatoes, diced
  4. on onion, diced
  5. 1 cup of corn (I used frozen)
  6. 8oz of cooked ham, diced
  7. 3 cloves of garlic, minced
  8. 1 tsp thyme
  9. 1/4 cup flour (for making the roux)
  10. 3 TBS of butter, melted
  11. 2 cups of chicken stock
  12. 2 cups milk
  13. salt & pepper to taste
  14. a bit of olive oil to sprinkle in the pan to saute veggies…


  • in a deep skillet put some olive oil enough to sauté your onion, celery, carrot & garlic, salt & pepper..saute till onion becomes translucent then add thyme
  • In a small bowl add melted butter, add flour to that to make the roux, mix well till there are no lumps….set aside
  • once veggies have been sautéed…add roux and mix in well (it will melt again in the pan)
  • add chicken stock and milk
  • add ham and potatoes
  • Boil gently till potatoes & carrots are cooked
  • add corn and let simmer for about 5 minutes,  DONE!
  • add more salt & pepper if needed
  • serve with a bit of bacon on top if you wish



Bread Pudding with Panatone Bread

Christmas is over and it’s time to “try” to get back to normal.  I still have my sparkly “winter” stuff up.  Just hate getting rid of all the sparkle!

Today I decided to make bread pudding with Panatone Bread…talk about good.  You can subtly taste the fruit in the Panatone..so with the butterscotch sauce…it’s to DIE FOR!!!

We have company for a few days so I decided to make this for dessert one night…which was tonight LOL….well..they didn’t stop saying how good it was.  And it was LOL…I”m bragging again!

So here goes;


Bread Pudding with Panatone Bread:

  1. 4 cups of Panatone Bread cut in cubes – you can use challah bread, pulla bread, make sure you leave it out for a day on a cookie sheet to air dry
  2. 1/2 cup raisins – softened in hot water and drained
  3. 3 eggs slightly beaten
  4. 2 cups milk
  5. 1/4 cup butter, melted
  6. 1/2 cup sugar
  7. 1 tsp cinnamon
  8. 1/2 tsp nutmeg
  9. 1 tsp vanilla – pure or vanilla bean paste
  • in a large bowl mix eggs, milk, butter, sugar, cinnamon and nutmeg
  • butter a pan to fit your 4 cups bread
  • put bread in pan and cover with your milk mixture
  • Press down till it’s all covered and cover with plastic wrap and refrigerate for about 3 hours or overnight
  • bake at 350 for close to an hour or longer….when all the liquid has been absorbed but your bread is not dry…but not liquidy and your top in nicely browned and crusty..it’s ready
  • let sit for about 10 minutes and serve topped with butterscotch sauce



Butterscotch Sauce;

  1. 1/2 cup of butter
  2. 1/2 cup half & half
  3. 1/2 cup brown sugar
  4. 1/2 cup white sugar
  5. 1 tsp vanilla – pure or vanilla bean paste
  • Put all ingredients EXCEPT VANILLA in a sauce pan and stir on medium heat till it comes to a boil..when it comes to a full boil remove from heat and add vanilla….DONE!


Gingerbread Cookies

It was making gingerbread cookie day today.  I love the recipe I have…it’s not cheap on ginger and cinnamon…it’s a very flavourful cookie. This is my tried and true go to yummy cookie!

My kids are coming for Christmas dinner on Sunday so I thought I’d make these so they can decorate them.  Yes I made royal icing in three colours..white, red & green and lots of sprinkles.  My grandkids are older but they will still love this.

I’m a beginner in cookie decorating…so I made border royal icing which is thick and the flood icing which is much thinner…guess we’ll see how this works!

So here goes!

They’re ready for decorating with your favourite frosting!


Gingerbread Dough:

  1. 2/3 cup of butter – room temperature
  2. 3/4 cup packed brown sugar
  3. 2/3 cup of molasses
  4. 1 large egg – room temperature
  5. 1 tsp vanilla
  6. 3 1/2 cups of unbleached flour
  7. 1 tsp baking soda
  8. 1/2 tsp salt
  9. 1 TBSP ground ginger (yes 1 full tablespoon)
  10. 1 TBSP ground cinnamon
  11. 1/2 tsp allspice
  12. 1/2 tsp ground cloves


  • In a large bowl using a mixer fitted with the paddle attachment, beat the butter for 1 minute on high speed until completely smooth and creamy
  • Beat in egg and vanilla on high speed for 2 full minutes
  • In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined.
  • Slowly mix the dry ingredients into the wet ingredients till combined
  • Note: the dough will be thick and slightly sticky
  • Divide dough in half, wrap in plastic wrap, press down to form a flat disc and refrigerate for at least 3 hours.
  • Chilling is mandatory for this cookie
  • Use flour to roll out , dough can get sticky…roll to 1/4 inch thick
  • Cut into shapes
  • Place only 1 inch apart on cookie sheets lined with parchment paper
  • Bake in a 350 oven for 9-10 minutes

Royal Icing:  this would cover 2-3 dozens of cookies with two colours

  1. 4 TBSP of Meringue Powder ( I used Wilton)
  2. 1/2 cup lukewarm water
  3. 1lb of icing sugar – sifted…..about 3 1/2 cups. IT MUST BE SIFTED!!!
  4. 1 tsp light corn syrup (this helps make the icing shiny and adds taste)
  5. 1/4 tsp of almond extract or whatever you prefer


  • Add lukewarm water & meringue powder to the bowl of your stand mixer
  • mix with paddle attachment till foamy

  • add SIFTED icing sugar
  • mix on low till blended
  • add corn syrup & extract
  • mix on high for about 5 minutes…till very stiff peaks form…when you can hold up you beater, shake and nothing moves it’s ready….DO NOT OVER-BEAT

  • divide icing into 2 bowls ( I divided mine in 3)
  • tint with desired food colouring..mix very well…
  • take 1/3 of tinted icing and put into small piping bags with #2 tip
  • this icing is on the thick side and will be your outline icing

  • with lukewarm water in a clean spray bottle..slowly add water a bit at a time till the consistency of shampoo.
  • pour into squeeze bottles….this will be the flooding icing
  • NOTE:  ALWAYS KEEP ICING COVERED WITH A DAMP CLOTHE TO KEEP FROM DRYING!!!  Always wipe your tips clean to prevent drying.  Seal unused icings.  They should keep for a couple of weeks.

NOTE:   You can google or youtube how to outline and fill cookies.




Carrot Cake – Cream Cheese Frosting

Christmas is around the corner and if you’re like me you’re getting lots done ahead of time.  I love doing that…makes all the last minute prep much easier when dessert is already done.

I made a double batch of carrot cake….I made half in cupcakes and the other half in a double layer cake.  The cupcakes are so easy to take out, they thaw fast so they’re great if someone is coming over without a lot of advance notice!

This cake is very good tasting and is very moist because we leave the pineapple juice in……make sure not to overbake it!

I frosted them and they are in the freezer….I will remove the cake the day before Christmas, put it on a cake stand, put the cover on and let it thaw to room temperature for the next day…no one will be the wiser!!!! It will taste as fresh as baked the same day.  Love that!!!

So here goes…

Carrot Cake – Cream Cheese Frosting

  1. 2 cups of unbleached flour
  2. 2 tsp baking powder
  3. 1 tsp baking soda
  4. 2 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 3/4 tsp salt
  7. 3/4 cup brown sugar
  8. 3/4 cup of granulated sugar
  9. 3 eggs , room temperature
  10. 3/4 cup of vegetable oil
  11. 1 tsp vanilla
  12. 2 cups grated carrots
  13. 8 oz of crushed pineapple with juice
  14. 1/2 cup chopped pecans


  • Grease & flour a 9×13 pan or two round pans
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt
  • In a separate large bowl, beat together granulated sugar, brown sugar, eggs, oil and vanilla till smooth
  • Add your flour mixture and mix gently just until moistened
  • Stir in carrots, pineapple and pecans.
  • Spread in prepared pans

Note:  for cupcakes I used jumbo tulip cupcake liners


Cream Cheese Frosting

  1. 4 oz of cream cheese at room temperature
  2. 1/2 cup of butter at room temperature
  3. 2 1/4 cups of confectioner’s sugar (icing), sifted


  • In a large bowl, using an electric mixer on medium high speed, beat together cream cheese, butter & salt till creamy
  • With the mixer on low speed, beat in icing sugar 1/2 cup at a time so it won’t fly all over the place LOL
  • Increase speed to medium high, beating until light and fluffy.
  • It should be soft and creamy & yummy!!!

Note:  I double and sometimes triple the frosting recipe, so I have some to put in the freezer for another time.  You just thaw it out and give it a good stir and you’re ready to go!









Marvellous Meatloaf!

I came across this small recipe booklet that they sell at the cash at the grocery store about 20 years ago.  All the recipes in the book use ReaLemon Juice.  It has been my go to for this meatloaf recipe.  In all these years I have not come across one that I like better.  This recipe is truly delicious!

I want to encourage you to try it…you won’t be disappointed.

Today I made a double batch to have some in the freezer ready to go.  With Christmas looming around the corner it’s handy to have things handy in case someone drops in.  So today was day 2 of filling my freezer with our favourite foods.

So here goes!

I mixed this with a spatula first then my gloved hands very gently so not to overwork your meat…makes for a tender meatloaf.

Free form it in a shallow dish….compressing in a loaf pan makes a dense loaf…

This recipe will make two good sized meatloaves.  I divided mine in 3 small ones.

It’s crusty on the outside and super juicy inside.  Cook it uncovered! The last 10 minutes remove from oven…drain fat…then cover with ketchup sauce and cook for remaining time!

Marvelous Meatloaf!

  1. 1/2 cup ketchup
  2. 1/3 cup of packed light brown sugar
  3. 1/4 cup of ReaLemon Juice from concentrate (reserve 1TBSP for the ketchup sauce)
  4. 1 tsp dry mustard
  5. 2 lbs lean ground beef
  6. 1 lb ground pork
  7. salt & pepper
  8. 1 1/2 cups of crushed crackers…(I prefer crackers than bread crumbs..your meatloaf is more moist)
  9. 1/2 of a large onion finely chopped
  10. 2 eggs slightly beaten
  11. 2 squirts of a beef liquid bouillon



This Recipe Makes 2 Loaves!  Freeze one for later!

  • Preheat oven to 350
  • To make the sauce add: ketchup, brown sugar, dry mustard and 1 TBSP of your 1/4 cup lemon juice
  • mix well and set aside
  • in a large bowl mix your ground beef and ground pork together with salt and pepper ( mix with a large spatula so not to handle your meat mixture too much..makes for a tender meatloaf)
  • add 1/3 cup of your ketchup sauce
  • add the rest of your ingredients including lemon juice
  • gently mix with gloved hands till blended
  • free form it in a glass dish ( I don’t like mine compressed in a loaf pan…it’s too dense…You’ll See!!)
  • bake for 1 hour….Uncovered! TEN MINUTES before it’s done spread the ketchup sauce over top and bake for remaining time.
  • It should be a bit crusty on the outside and juicy on the inside
  • I baked mine on convection roast 375 for one hour UNCOVERED!
  • if you don’t have a convection oven do 350 for one hour UNCOVERED!



Perogie – Homemade of Course!

Yum!!!  My homemade Perogie turned out great!!!  Aren’t you happy when something turns out the first try!!  The only time I did them was 35 years ago with my sister in law.  She made the dough and filling and I just helped fill and pinch.

I decided today I was going to do this on my own.  The dough I use is still her recipe.  It’s so tender!  You use a full 500ml container of sour cream and add flour….Presto!!

I will walk you through the process..but you’ll see..it’s pretty easy.

Don’t laugh but I don’t know what I was thinking but I made enough potato filling for two more batches of dough….so I’ll finish up tomorrow!!!  I’ll have Perogie for a while LOL

Everyone likes them done with different fillings, different cheeses, some with onions , some without… But I can only tell you what I did then it’s up to you how you fill them!  No matter how you like them…you will love the dough!  It’s the best ever!!!

So here we go….

After I put my TBSP of potato I squish it a bit sideways to make it easier to fold!


Perogie – Homemade of Course!

This Recipe Is Made for Two or Three Batches Of Dough!  

  1. 5 lbs of potatoes, peeled, and cut into pieces to boil
  2. 1 tub of Imperial Cheese (it’s a very strong cheese, red tub with black lid)
  3. 3/4 lb of sharp cheddar, shredded
  4. 1/4 cup butter, soft
  5. 1 onion, sautéed till light golden
  6. salt & pepper to taste


  1. 1 500ml container of full fat sour cream
  2. 3 cups of unbleached flour
  3. 1/2 tsp salt
  4. Note;  the dough is elastic…so take your time rolling it out thin…you don’t want a thick Perogie!!!



  • peel and cut potatoes and boil till very soft
  • salt before boiling
  • drain once cooked
  • add the butter, and pepper
  • mash well
  • add cheeses…(you decide how much)
  • add the sautéed onion – optional
  • mix together and set aside to cool down,

Note:  they are very soft once the cheese is added, but after they cool they will scoop nicely, they firm up.


  • in a large bowl add your sour cream
  • add 2 cups of the sifted flour with salt
  • mix well
  • add another 1/2 cup of the flour and mix well
  • put a bit of the remaining flour on a board and knead it into the dough and continue to add the remaining flour and kneading till all the flour is incorporated and you get a smooth ball of dough
  • The dough will be just slightly sticky…not much
  • divide in 4 and plastic wrap each piece and put in the fridge for at least 2 hours or overnight
  • on a lightly floured board , roll out one piece of dough at a time
  • choose a round cutter
  • the dough is elastic..so take your time and roll it our thin…..
  • with your finger, dip in cold water and just slightly moisten the edge of your round piece.
  • add your filling…about 1 TBSP of potato filling
  • fold over and press with a fork

Notes: 1- freeze your Perogie on a cookie sheet before storing 1- to cook bring water to a boil, drop in your Perogie and boil for about 3-4 minutes till they float.  Then drain and fry slightly in a pan with melted butter and onion and bacon if you wish.  Or not!



Cottage Pie Topped with Scalloped Potato Gratin

Yummmmy!!!  Made this dish for supper tonight and it was soooooo tasty!! What a combination….ground beef with onion, carrot, mushrooms ( I didn’t have )celery..then the scalloped potato cream mixture for the potatoes made this dish very delicious!  A keeper for sure…hubby went back for seconds which is always a good sign.

It has three steps then you put it together.  First the meat mixture, the potatoes, the cream mixture…but it’s worth it.  It takes about 30 minutes to cook and about 45 minutes to get all the components together and ready.  I will be doing it again!




Cottage Pie Topped with Scalloped Potatoes Gratin

Ground Beef Mixture:

  1. 1 lb ground beef
  2. salt & pepper to taste
  3. 1/2 of a larg onion or one small one
  4. 1 1/2 stalks of celery finely chopped
  5. 1 carrot chopped small
  6. SCANT 1/4 cup of flour
  7. 1 cup beef stock
  8. 1 tsp soy sauce
  9. some chopped parley or a TBSP of dry parsley
  10. 4 oz of cremini mushrooms sliced

For The Potatoes:

  1. 1 TBSP flour ( I use easy blend by Robin Hood for my sauces)
  2. 2/3 cup of heavy cream (I used whipping cream)
  3. 1 large clove of garlic minced
  4. salt & pepper to taste
  5. 2 lbs of potatoes ( I used Yukon Gold)
  6. 4 oz of cheddar cheese ( I used Monterey Jack)
  7. 1/2 cup Parmesan cheese


  • peel and slice potatoes 1/8 inch thick
  • put in pot and boil 5 minutes…till they begin to get soft
  • drain in strainer and let cool


  • Brown beef in frying pan
  • salt & pepper to taste
  • drain fat then sprinkle flour over meat…mix well
  • set meat aside on a plate
  • in the frying pan add onion, celery and carrot & mushroom
  • fry till they begin to get soft
  • add meet to the pan and mix together
  • add beef broth & soy sauce
  • simmer till thickened
  • put meat mixture into a casserole dish

Cream Mixture

  • In a glass measuring cup add 2/3 cup of heavy cream
  • Add 1 TBSP of flour ( I use easy blend by Robin Hood for sauces)
  • mix well so there won’t be any lumps
  • add 1 large clove of garlic minced
  • salt & pepper to taste
  • Bring to a boil then simmer till it starts to thicken..set aside

This is the flour I use for any sauce or gravy I make.  It’s super fine …you mix it into your liquid with a fork…no lumps!


  • layer half the potatoes over the meat
  • now half the cream mixture
  • repeat
  • sprinkle the cheese over top
  • Bake in a 425 oven for about 30 minutes
  • till the top is browned and crusty and it’s bubbly hot
  • serve with garlic bread



Gingerbread Magic Cookie Bars…a new twist!

See what happens when you substitute ingredients….something deliscious happens!!!  Sometimes! LOL…well this was one of those times.  Love when that happens!!!

I used chocolate chips and salted caramel chips…and a gingersap crust.  YUMMMMM!!!

My hubby was the taste tester today and he loved them!  They’re a keeper he said.  YES!!!

I’m getting all kinds of baking ready to ship to our son and his family for Christmas.  The kids love when the “Christmas box” arrives.  They jump up and down they’re so excited.  It’s so much fun to watch them unpack that box…sob sob that they’re so far away.

Enough about my sob story….let’s not waste time talking and let’s get baking…and tasting LOL

Finely crush your gingersanp cookies.  Add butter, flour, baking powder.  Press into a greased 9×13 pan lined with parchment paper.

Layer all remaining ingredients as listed in recipe.

Let cool completely then cut into bars.



My Magic Cookie Bars…a new twist!

  1. 1 1/2 cups of ginger snaps …finely crushed
  2. 1/2 cup butter very soft
  3. 1/2 cup flour
  4. 1 tsp baking powder
  5. 1 cup flaked coconut
  6. 1 cup salted caramel chips
  7. 1 cup of semi sweet chocolate chips
  8. 1 (14oz) can of sweetened condensed milk
  9. 1 cup chopped pecans



  • place crushed ginger snaps in stand mixer or food processor
  • add very soft butter, flour and baking powder
  • mix in low till completely blended
  • press into a prepared 9×13 pan…greased and lined with parchment paper
  • Layer remaining ingredients…in order listed
  • Bake at 325 for 30 minutes
  • Let cool completely
  • Cut into squares or bars