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Easy Hibachi Chicken and Broccoli
April 8, 2025

Easy Hibachi Chicken and Broccoli

Easy Hibachi Chicken and Broccoli is one of our favorite quick and easy weeknight dinners. I like to make this on busy nights, when I’m short on time. I start this recipe by marinating my chicken. While the chicken marinates, I cut up the broccoli …

chicken, Uncategorized
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by Sharon
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Easy Lemon Loaf Cake
March 4, 2025

Easy Lemon Loaf Cake

Easy Lemon Loaf Cake is one of our favorite desserts. I start this cake by baking up a buttery lemon cake. Then, I top the cake with vanilla whipped cream and sweetened strawberries. We like this dessert for several reasons. First of all, I like that I can make this whole …

dessert
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by Sharon
Creamy Salmon Cucumber Cups
February 4, 2025

Creamy Salmon Cucumber Cups

Creamy Salmon Cucumber Cups are one of our favorite teatime treats. I started my cucumber cups by making a creamy carrot and smoked salmon filling in the food processor. Then, I made little indentations in sliced cucumbers using a melon baller. Finally, I put the salmon mixture into a piping bag and squeezed some of the mixture into each cucumber slice. We like this appetizer for several reasons. First of all, it’s very versatile. If I want to serve it to vegetarians, I just omit the salmon and add extra carrots. To serve this to a vegan, also substitute the cream cheese for vegan cream cheese. Secondly, I like that this dish is nice and light. Thirdly, I love how delicate and pretty these cucumbers are. And, lastly, we all love the crispy cucumbers, the smoky salmon, and the creamy cheese.

The Equipment I Used

  • A Food Processor- Use this to finely chop the ingredients. If you don’t have a food processor, just mash everything together with a fork or put it into a blender.

The Ingredients Needed for Creamy Salmon Cucumber Cups

  • Salmon- Use smoked salmon.
  • Cream Cheese- Use plain cream cheese.
  • Heavy Cream- I prefer Organic Valley cream.
  • Cucumber- Use an English cucumber and peel off strips of peel to give a striped effect.
  • Carrots- I like to use organic carrots because they are sweeter.

How I Made my Cucumber Cups

  • First, I used a melon baller to scoop indentations in each thick cucumber slice. You can use a teaspoon if you don’t have a melon baller.
  • Next, I minced and combined the rest of the ingredients in a food processor.
  • Finally, I used a piping bag to fill each cucumber with the filling and served them right away.

If you like smoked salmon, you need to try these light and delicious Creamy Salmon Cucumber Cups.

Creamy Salmon Cucumber cups

Creamy Salmon Cucumber Cups

Cucumbers stuffed with carrots, smoked salmon and cream cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course tea time
Cuisine American
Servings 18 cups
Calories 25 kcal

Equipment

  • Food processor

Ingredients
  

  • 2 medium chopped carrots,
  • 1 tsp. unsalted butter
  • 2 ounces smoked salmon, chopped in small pieces
  • 4 ounces cream cheese, softened
  • 1 English cucumber, sliced in 1¼ inch slices
  • 2 Tbsp. heavy cream
  • 2 tbsp. pickled onions, minced (optional)

Instructions
 

  • Begin by cooking the carrots: place them in a skillet with the oil and cook until they are tender. Add them to the food processor and process them until they are finely chopped.
  • Add the salmon and process until finely chopped. Add the cream cheese and heavy cream and process until the mixture is well combined.
  • Put the filling in a piping bag and pipe and set aside.
  • With a melon baller, scoop a small indentation out of each cucumber slice. Pipe some cream cheese mixture into each indentation. Top with pickled onions, if desired. Serve immediately.

Nutrition

Calories: 25kcal
Keyword salmon
Tried this recipe?Let us know how it was!
tea time treats
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by Sharon
Prosciutto and Artichoke Arugula Salad
January 16, 2025

Prosciutto and Artichoke Arugula Salad

Prosciutto and Artichoke Arugula Salad is one of our favorite salads. I start this arugula salad by making a fig balsamic vinegar vinaigrette. Then, I toss together the arugula along with the cucumbers, onions, olives, artichokes and tomatoes. Next, I top the tossed veggies with the Prosciutto di Carpegna …

salad
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by Sharon
Easy Red Velvet Scones
December 25, 2024

Easy Red Velvet Scones

Easy Red Velvet Scones are one of our favorite winter treats. I start these scones by mixing together a rich red velvet dough. If you’ve never had a red velvet baked good, it has a light chocolate flavor. Next, I stir in some good quality …

tea time treats
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by Sharon
Baked Brie with Cranberries and Walnuts
December 5, 2024

Baked Brie with Cranberries and Walnuts

Baked Brie with Cranberries and Walnuts is one of my favorite holiday appetizers. The bright red cranberries make this appetizer feel so festive. And the warm baked brie is so warm and cozy on a cold winter night! In fact, eating this piping hot appetizer feels like snuggling up under a warm blanket. This baked brie is topped with homemade cranberry sauce. I saved time by using leftover cranberry sauce that I had tucked away in my freezer. But, even if you’re making the cranberry sauce fresh for this dish, the actual hands-on time for preparing this dish is quite short. Most of the time is spent waiting for the cranberry sauce to chill up.

The Equipment Needed

  • A Pie Plate- Use this, or any small baking dish, for baking the bries.
  • A Sheet Pan- This is for baking the bread slices.
  • A Saucepan- I used a three quart saucepan to simmer my cranberry sauce.

The Ingredients Needed for Baked Brie with Cranberries and Walnuts

  • Cranberries- Fresh or frozen work equally well in this recipe
  • Honey- Use any honey you like. I like the orange blossom scented honey.
  • Thyme- Fresh thyme gives this dish great flavor.
  • Orange Zest- This also gives great flavor to the dish.
  • Bread- Use a nice crispy French or Italian bread.
  • Walnuts- I always use Diamond walnuts because they are always free of shells.

How I Made My Baked Brie

  • First, I made my cranberry sauce. This is as simple as can be. You just want to make sure your cranberries don’t boil over.
  • Next, I put my brie in a pie dish and topped it with the cranberry sauce, walnuts, honey, and thyme.
  • Then, I baked it for 16 minutes. I also put my bread in the oven.
  • Next, I decided to add some more cranberries and some more honey.
  • Finally, I served the toasts with the cheese, and put out some additional cranberries and honey.

My Baked Brie with Cranberries and Walnuts is a simple and delicious appetizer that is perfect to serve at a holiday party. I hope you’ll try it soon!

Baked brie with Cranberries and Walnuts
Baked brie with Cranberries and Walnuts

Baked Brie with Cranberries and Walnuts

A baked brie topped with homemade cranberry sauce and walnuts, served with toasted bread slices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 26 minutes
Setting Time 1 hour
Total Time 1 hour 41 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 150 kcal

Ingredients
  

  • 6 ounces fresh or frozen cranberries
  • ½ cup granulated sugar (100g)
  • zest of one orange
  • 1 six inch round brie
  • ¼ cup coarsely chopped pistachios
  • 3 tbsp. honey
  • 1 tbsp. thyme leaves
  • 1 baugette, sliced in half inch pieces

Instructions
 

  • Make the Cranberry Sauce: In a three quart saucepan, combine the cranberries, sugar, orange zest, and a half cup of water. Bring to a boil and then simmer for ten minutes.
  • Remove from the heat and let set up for one hour.
  • Preheat the oven to 350 degrees.
  • Put the brie on a parchment lined pie plate. Top with a half cup of the cranberry sauce, the walnuts, honey, and thyme. Bake for 16 minutes, or until the cheese is soft.
  • Also, lay your bread slices out on a sheet pan and toast for six minutes.
  • Serve the brie with additional cranberries and toasts.

Nutrition

Calories: 150kcal
Keyword brie, cranberries
Tried this recipe?Let us know how it was!
Uncategorized
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by Sharon
Pumpkin Butter Swirled Pancakes
November 24, 2024

Pumpkin Butter Swirled Pancakes

Pumpkin Butter Swirled Pancakes are one of our favorite fall breakfast dishes. I’ve probably cooked  pancakes more than I’ve cooked any other dish. Since, when my girls were little, they wanted me to make pancakes every day. We all still love these pancakes for several reasons. …

breakfast
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by Sharon
Chicken and Poblano Pepper Enchiladas
November 10, 2024

Chicken and Poblano Pepper Enchiladas

Chicken and Poblano Pepper Enchiladas with Green Chile Sauce are one of our favorite chicken dinners. I start these enchiladas by making a cheesy chicken and black bean filling. Next, I roll the filling up in tortillas. Then, I make a creamy green Chile sauce …

chicken
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by Sharon
Creamy Chocolate Mousse Pie
November 4, 2024

Creamy Chocolate Mousse Pie

Creamy Chocolate Mousse Pie is one our favorite Thanksgiving pies. I love this pie for several reasons. First of all, I love that this pie can be made a day or two before Thanksgiving. Secondly, I like that this pie is quite inexpensive to prepare. Since, it uses ingredients I usually already have. And, thirdly, I love all the rich and delicious chocolate flavor in this pie. And the cream cheese crust is so buttery and flaky.

The Equipment I Used

  • A Pie Plate- I used a nine inch pie plate to make this pie.
  • Pie Weights- You’ll need this to weigh down your crust. Or, you could use dried beans. Just throw them out after you bake them.
  • An Electric Mixer- Use this to whip the cream for the topping.
  • A Rolling Pin- You’ll need this to roll out your pie.
  • A Pastry Blender- Use this to cut you butter and cream cheese into the flour.

The Ingredients Needed for Creamy Chocolate Mousse Pie

  • Butter- I used Kerrygold Irish unsalted butter. I think it makes a better pie crust than American butters. Your butter should be very cold.
  • Cream Cheese- Philadelphia Cream Cheese is my favorite brand. Make sure your cream cheese is very cold.
  • Flour- I used King Arthur brand flour.
  • Cream- Be sure to use heavy cream. Don’t use light cream or half and half.
  • Chocolate- I used Guittard semisweet chocolate chips

How I Made my Pie

  • First, I made the crust. Roll the crust, starting from the middle and rolling in one direction only, pushing outwards. Keep rotating the crust so that it rolls out evenly into a circle.
  • Next, I made the filling. Be sure to stir your chocolate and cream constantly so that no lumps form.
  • Then, I chilled the pie. I really recommend chilling it overnight. That makes it much easier to cut.
  • Finally, I served the pie with whipped cream and berries.

If you like chocolate, you need to try this decadent and delicious Creamy Chocolate Mousse Pie.

Creamy Chocolate Mousse pie
Creamy Chocolate Mousse pie

Creamy Chocolate Mousse Pie

A rich and delicious chocolate pie.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

Equipment

  • 9 inch pie plate

Ingredients
  

  • 2 cups semisweet chocolate chips
  • 1½ cups heavy cream, divided
  • 2 tbsp. powdered sugar, sifted
  • 1 tbsp. pure vanilla extract

For the Pie Dough:

  • 1½ cups all-purpose flour (180g)
  • ⅛ tsp. salt
  • 8 tbsp. cold unsalted butter (112g)
  • 2 ounces cold cream cheese, cut in half inch pieces
  • ¼ cup ice water

Instructions
 

  • Begin by making the pie dough: In a large bowl mix together the flour and salt. Using a pastry cutter or your hands cut the butter and cream cheese into the flour. Add the ice water in one teaspoon increments, stirring with your hands. You may not need all the water. Stir until a scraggly dough is formed. Empty the dough onto a floured board, and shape the dough into a disc. Wrap it in plastic wrap, and refrigerate for thirty minutes.
  • On a floured board, roll out the disc of dough into a 14-inch circle, and then press it into the pie pan. Fold under any dough that is hanging over the pan, and then crimp it onto the pie dish using two fingers or a fork. Refrigerate for 50 minutes.
  • Preheat the oven to 375 degrees. Place some foil in the pie dish and fill it with pie weights. Bake for 20 minutes or until starting to brown. Remove pie weights and foil and bake 10 minutes more or until golden.
  • In the top of a double boiler, combine half the cream and the chocolate chips. Stir until melted, add the vanilla, and then set aside to cool, stirring occasionally. Beat the rest of the cream in a bowl, along with the sugar until soft peaks appear. Fold the cream into the chocolate and then spoon the mixture into the crust. Chill for 3 hours and serve.

Nutrition

Calories: 450kcal
Keyword chocolate, pie
Tried this recipe?Let us know how it was!
dessert
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by Sharon
Creamy Roasted Pumpkin Soup
October 16, 2024

Creamy Roasted Pumpkin Soup

Creamy Roasted Pumpkin Soup is one of our favorite autumn meals. I start this soup by roasting some fresh sugar pumpkin. Of course you can also use butternut squash. Next, I add the roasted pumpkin to a blender along with some cooked onion, chicken stock, …

soup
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by Sharon