Category Archives: Tried and True Recipes

These are all recipes that I have tried, made some changes to, and find worth repeating!

Cinnamon Roll Cake


  • ½ cup butter, melted
  • 2 eggs
  • 3 cups flour
  • ¼ tsp. salt
  • 1 cup sugar
  • 4 tsps. Baking powder
  • 1 ½ cups milk
  • 2 tsps. Vanilla


  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 tbsps. Flour
  • 1 tbsp. cinnamon


  • 4 cups powdered sugar
  • 10 tbsps. Milk
  • 2 tbsps. Vanilla

Preheat oven to 350̊.  Mix all cake ingredients together, and pour into a greased 9×13” pan.  Mix together topping ingredients. Drop evenly over cake batter, and swirl w/ a knife.  Bake for about 45 min.  Mix together glaze ingredients, and drizzle over warm cake.


Norwegian Porridge w/ Cranberries

  • ¾ cup white rice
  • 1 ½ cups water
  • 2 ½ cups milk
  • 1 tbsp. butter
  • 1 tbsp. honey
  • 1 tbsp. sugar
  • ¼ tsp. salt
  • 2 tsps. vanilla extract
  • Cinnamon, dried cranberries, and butter (for topping)

In a med. saucepan, bring rice and water to a boil.  Lower heat to a simmer; cover; and cook for about 15 min. (or until water is absorbed).  Add about 1/3 of the milk at a time, giving time in between for mixture to thicken before adding more of the milk.  Repeat until the milk is all used and porridge is thick.  Stir in all remaining ingredients, except those for the toppings.  Serve in bowls w/ desired toppings.

Tomato and Rice Soup

  • 2 cups cooked brown rice
  • 1 tsp. olive oil
  • 1 yellow onion, diced
  • 2 cloves minced garlic
  • 1 (6 oz.) can tomato paste
  • 1 tsp. dried oregano
  • 1 can (28 oz.) diced tomatoes
  • 3 cups veg. broth
  • 1 tbsp. sugar
  • Salt and pepper, to taste
  • 1 tsp. dried basil

Fry onion and garlic in olive oil until onion is soft.  Add tomato paste and seasonings, and cook for another couple of min.  Add veg. broth and sugar, and bring to a simmer.  You can use an immersion blender, at this pt., for a smoother soup (if desired).  Add brown rice, and cook on low for 10-15 min.

Broccoli Cheddar Scalloped Potatoes

  • 3 lbs. potatoes, skinned and sliced on 2nd mandolin option
  • ½ stick butter, melted
  • 3 cloves minced garlic
  • ¼ cup flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • Paprika, to taste
  • 3 cups milk
  • 2 cups shredded cheddar
  • ½ cup shredded parm.
  • 2 cups chopped broccoli
  • 1 onion, chopped
  • Extra cheese for topping

Preheat oven to 400º.  Cook garlic in butter for about a min., before whisking in the flour for a couple of min.  Whisk in milk and seasonings.  Bring to a simmer, and remove from heat to stir in cheeses and broccoli.  Layer ½ the potatoes in the baking dish, and cover w/ ½ the sauce.  Repeat; cover; and bake for 30 min.  Sprinkle w/ additional cheese, and bake (uncovered) for another 25-30 min. until golden.

Veggie Lasagna Portobello Mushrooms

  • 1 tsp. olive oil
  • 2 cups baby spinach, chopped
  • 3 cloves minced garlic
  • 2 green onions, chopped
  • ½ bell pepper, chopped
  • Salt & pepper, to taste
  • ¾ cup ricotta
  • ½ cup grated parm.
  • 1 egg
  • Dried basil, to taste
  • 4 lg. Portobello caps, de-gilled and scraped
  • ½ cup marinara sauce
  • Shredded mozz., to taste

Preheat oven to 400º.  Line a baking sheet w/ nonstick foil.  Spray the mushrooms w/ cooking spray, and season w/ salt & pepper before placing open-side up on baking sheet.  In a lg. pan over med. heat, add oil, onion, garlic, and bell pepper.  Season w/ salt & pepper, and fry until soft.  Add the spinach, and cook a minute or so until wilted.  In a med. bowl, mix egg w/ cheeses.  Mix in veggies and basil.  Stuff mushrooms w/ cheese/veg. mixture, and top each w/ 2 tbsps. marinara and desired amount of mozz.  Bake 20-25 min.

Creamy Sun-Dried Tomato Cod

  • 5 cod fillets, patted dry
  • Salt & pepper, to taste
  • ½ cup sun dried tomatoes, diced
  • 1 cup heavy cream
  • ½ cup water
  • 4 cloves minced garlic
  • ½ block cream cheese, softened

Season fillets w/ salt & pepper, and then fry in a lg. greased pan on med. high heat until browned on both sides.  Meanwhile, add remaining ingredients to a separate pot on med., whisking until cheese is melted and everything is combined.  Spoon sauce over fish; cover; and cook another 10 min. or so until mixture is heated through.