Recipe: Mom’s Chocolate Chip Spice Bars

Do you have those recipes from childhood, that just one bite makes the world better??  I have a few  that always brighten my day.  We recently went camping and I made these bars, which our boys love.  They remind them of their Grandma Martell. This year I had misplaced the recipe and had to call mom for the recipe.  I thought it is about time that I put this recipe on the  website!  I would hate to be without it again!    When searching on the internet, I could not find a similar recipe.  I will have to ask my mom where the original recipe came from!  One bite brings me right back to Redfield, SD and my mom’s kitchen.  Great memories!


Chocolate Chip Spice Bars


1/2 Cup Butter

1/2 Cup Sugar

1/4 Cup Brown Sugar

1 Egg

1 tsp Vanilla

1  Cup Flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 – 6oz chocolate chips


Beat butter, both sugars, egg and vanilla until fluffy.

Blend in flour,  baking soda,spices and salt.

Spread into a 13×9 pan.

Sprinkle chocolate chips on top and press.

Bake at 375 for 13 – 15 minutes.

Quick Meal: Creamy Angel Hair with Sausage and Spinach

My hubby has been asking me for YEARS to take pictures of the meals I make.    Tonight’s supper was yummy enough that I actually did!   Unfortunately, I did not take a picture of the big beautiful platter of pasta.  I had to take a picture of the little leftover portion.   There was not much for leftovers either.   Very quick to prepare, so great for a week day meal.


Quick Meal: Creamy Angel Hair with Sausage and Spinach
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
My hubby has been asking me for YEARS to take pictures of the meals I make. Tonight's supper was yummy enough that I actually did! Unfortunately, I did not take a picture of the big beautiful platter of pasta. I had to take a picture of the little leftover portion. There was not much for leftovers either. Very quick to prepare, so great for a week day meal.
  • 14 oz. package smoked kielbasa
  • ½ large chopped onion
  • 2 tablespoons minced garlic
  • 2 teaspoons olive oil
  • 2 cans of chicken broth
  • 8 oz. angel hair pasta, broken in ½
  • 9 oz. package baby spinach
  • ⅓ cup whipping cream
  • 5 oz. of shredded Parmesan Cheese (the kind in the dairy section, not the green jar stuff!)
  1. Slice kielbasa into 1 inch pieces.
  2. Sauté kielbasa, onion, garlic and oil in a large soup pot until vegetables are opaque.
  3. Add broth and ¼ cup water; bring to a boil.
  4. Add pasta; cook for 3 minutes.
  5. Add Spinach; cook about 1 minute.
  6. Stir in cream and parmesan cheese.


I served this with Garlic Bread and Prince Edward Vegetable Medley.

Happy Cooking

How to Make Pesto………………….


Every year I plant herbs on our deck and in the garden.   I love cooking with fresh herbs all summer long, but I have not done a very good job of preserving my herbs so I can use them in the winter.   This year I am determined to preserve some of my herbs for the winter months!

Today,  I am making pesto with my basil!   It is easy way to preserve your basil.  I found a reipe in the August/September 2012 Taste of Home magazine.  I ended up needing to decreasing the salt in this recipe.   It ended up being too salty for my liking.


I grow our basil in a window box sitting on the deck.  The best thing about herbs is even if you are an apartment dweller, you can grow basil on your deck/balcony or in your apartment.

My Pesto Experiment :


The Usual Suspects:  Basil, Olive Oil, Pine Nuts, Parmesan Cheese, Garlic, Salt and Pepper.

Equipment:  Food Processor, Salad Spinner

I washed the basil and dried it in my salad spinner.  Place Basil leaves, pine nuts, garlic cloves, salt and pepper into the food processor; pulse until choped.

Continue processing while gradually adding olive oil in a steady stream.

I only use real parmesan cheese – nothing out of a green can for me.  My pampered chef grater worked great to grate the parmensan cheese.


Add grated Parmesan Cheese; pulse to blend.

Classic Pesto Recipe  – A recipe from Taste of Home website

Classic Pesto Sauce Recipe – The recipe I used with the decreased salt amount included.

Place 2/3 cup loosely packed basil leaves, 2 TBSP pine nuts, 1 peeled garlic clove, 1/4 tsp salt and 1/8 pepper in a food processor’ pulse utnil chopped.  Continue processing while gradually adding 1/3 cup olive oil in a steady stream.  Add 1/3 cup Parmesan Cheese; pulse to blend.   Makes 1/2 cup.

I froze the pesto in 2 tablespoon amounts in ice cube trays for easy use.  Once frozen I will put them into a labeled ziplock bag.  


Look for future posts on how to preserve other herbs for use over the winter.    I have a feeling I will be making more pesto in the near future as I still have alot of basil left.

Happy Cooking!!

Recipe: Apricot Pork Chops

I had to share this recipe as I really don’t care for Pork Chops…but these are really good.  Even I liked them and very simple to make.  

Apricot Pork Chops

Nutritional Info
  • Fat: 13.4g
  • Carbohydrates: 15.0g
  • Calories: 314.0
  • Protein: 31.9g


Cooking spray
4 (4-ounce) boneless loin pork chops
1/4 cup prechopped onion
1/4 cup apricot preserves
1 tablespoon low-sodium soy sauce
2 teaspoons bottled minced garlic
1/4 teaspoon salt
1/4 cup sliced green onions


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 6 minutes on each side or until done. Remove from pan; keep warm.

Add prechopped onion to pan; sauté 4 minutes or until lightly browned. Stir in preserves, soy sauce, garlic, and salt; cook 3 minutes or until thickened. Add pork to pan, turning to coat. Sprinkle with green onions.

Yield: 4 servings (serving size: 1 pork chop and 1 tablespoon sauce)

Happy Eating!!!

Recipe: Grilled Teriyaki Shrimp and Veggies


Grilled Teriyaki Shrimp and Veggies

1-1/2 lbs large Shrimp
1/2 C teriyaki Sauce

Marinate shrimp in teriyaki sauce for 2 hours in refrigerator.  Remove shrmip from marinade and grill over med heat in a grill pan or on skewers for 5-6 mintues or until done. 

Grilled Veggies

1-1/2lbs summer squash and zucchini
1 large onion, quartered
Fat Free Italian Dressing

Marinate squash, zucchini, and onions in dressing.  Grill in a sprayed pan 10 min, until tender. 



Dessert………Ice Cream with raspberries from the garden.  YUMMMY!!!!!


Happy Grilling !!

Recipe: Grilled BBQ Ribs


Grilled BBQ Ribs



Country Style Pork Ribs
BBQ Sauce any brand
1/2 Cup Brown Sugar
2 TBSP Honey
Seasoning of choice  (Emeril’s Essence Original)
Apple Juice

Take a broiler pan and fill the bottom section of the broiler pan about half full of  Apple Juice. On the top section (the part with the slits) lay out your ribs. Rub the ribs with Emeril’s Essence Original seasoning.

Cover the pan with foil and fold edges under to seal in the steam as they cook. Place in a 300 oven for 2 ½ to 3 hours. Remove foil carefully as steam will be hot. Now all the grease is down in the bottom of the pan with the apple juice, the ribs are completely cooked and tender.

All you need to do is finish them up on the grill .  Add honey and brown sugar to any barbecue sauce. For grill place ribs on grill and coat with you favorite sauce. Grill on each side just a few minutes until crispy. 

**Recipe from Mommy’s Kitchen’s Blog

Happy Grilling !!



Recipe: Teriyaki Chicken Kabobs


Tried a new grilling recipe again this week.  It was a hit with the entire family. 


 Teriyaki Chicken Kabobs

2lb boneless chicken breast, cubed bite size
1 bottle teriyaki marinade
1 pkg red, green and yellow peppers
1 onion
1 can pineapple chunks, drained

After cubing chicken, place in bowl and pour marinade over top.  Refrigerate at least 2 hours. Cut vegetables into 1″ chunks.  Alternate ingredients onto skewers.  Grill for 12-15 minutes or until chicken is done.  Serve over a bed of rice. 


Happy Grilling!!

Recipe: Apricot Pork Ribs & Baked Beans


Tried a new grilling recipe again this week.  It was a hit with the entire family.  We kept some of the sauce to use as a dripping sauce.  

Apricot Pork Ribs


2.5lb Country Style Pork Ribs
1 C Onion, Sliced
3/4 C Apricot preserves
3 T brown sugar,
3 cloves of garlic, chopped

Salt and pepper ribs.  Place in 9×13 oven safe pan.  Top with onions.  Combine preserves, brown sugar and garlic.  Pour over onions.  Cover and bake at 325 for 1 hour.  Then finish up on the grill 20-30 on indirect heat, basting with drippings. 

Baked Beans

2 cans of baked beans
1/2 C Maple Syrup
1/2 C Brown Sugar
1/2 C BBQ Sauce
1 onion, diced

In a saucepan, saute onion in a bit of oil.  Add beans, syrup, brown sugar, and BBQ sauce.  Bring to a poil then simmer for 30 minutes. 

Happy Grilling!!

Recipe: Grilled Shrimp….


Tonights meal is worth blogging about.   It was a very, very simple meal that is sure to impress.  Yummy!  This year we have been trying many different things on the grill.  It all has been great so far.   This Grilled Shrimp is wonderful when grilled on cedar planks.   I told the guys this is a total date meal.  If some guy makes this easy meal, he will certainly impress his date! 


After marinating 3 pounds on shrimp, we put them on the grill on Cedar Planks.  


How yummy do those look??? 

Grilled Shrimp

3 lb frozen raw shrimp, thawed, peeled and deveined (3 @ 3.99 = $11.97)
3/4 C olive oil
1 -1/2 Tablespoon dried basil
6 cloves of garlic, chopped
3 Tablespoons of vinegar
1-1/2 Tablespoons Worchestershire Sauce

Mix oil, basil, garlic, vinegar and Worcestshire Sauce together in a large bowl.  Add Shrimp and toss.  Marinade and refrigerator for 2 hours before grilling.  Place shrimp on skewers and set hot grill.  Grill 10 minutes without turning on cedar planks.

Cran-Peach Romaine Salad

2 bags Romaine Lettuce (2 @ 1.89 = $3.78)
2 peaches, diced  (2 @ .25)
1 pkg of dried cranberries  (1.39)
Ranch Almonds Salad and Veggie Topper  (1.99 – used 1/2 = 1.00)
Balsamic Vineigrette dressing –  (.99 – used 1/2 = .50)

Toss Lettuce with peaches, dried cranberries and almonds.   We served our dressing on the side. 

The best part about this meal, in addition to it being wonderful is that everything can be bought at Aldi! 

Salad ingredients were about 7.17 and Shrimp about 13.00.  =  Total cost of Meal = 20.17 or 3.36/person.  All the shrimp was eaten, with only a couple servings of salad left. 

And hubby said the Shrimp was as yummy as Red Lobster…..but we spent so much less!!

Happy Grilling!!