Category Archives: in the kitchen

Cookies and Calzones

Two posts in one day…crazy, I know!  I’m going to have to file this week in the “success breeds confidence” annals because I seem to have the Midas touch in my kitchen this week.   I’m creating gastronomical gold!

Okay, maybe that’s a stretch.  But, I seem to be doing better than average, and I’m gonna run with it, eh?  I wanted to share two recipes with y’all.  The first is one I found on Pinterest (duh), so I’m just going to link to the recipe but also show you some pictures of my results:


Snickerdoodles, aka, a stack of happiness


She loved them. In fact, I had to cut her off!


At first he asked, Where’s the chocolate chips? But the “cinnamon cookies” grew on him ’til he was asking for more!

The next recipe was also Pinterest-inspired (duh), but I needed things to be easy tonight, so I improvised.  Following this tutorial, I made this:


Ham and mozzarella calzones.
I left it in just a wee bit too long, but the taste was fabulous!


The ham and cheese was so gooey-good, especially dipped in the marinara.

Pillsbury pizza crust (I know there’s a whole-wheat version; I’m going to try this next time)
several slices of deli ham, cut into strips
1-2 cups mozzarella cheese (just depends on how cheesy you like it)
1 egg
jar of your favorite marinara sauce (I LOVE Bertolli)

Heat your oven to 400-425 degrees (follow the instructions on the crust tube for your specific pan).  Spray the cookie sheet with Pam; lay the dough in a rectangle.  Put slices of ham down the middle, then top with cheese.  Following the tutorial, using kitchen shears, cut strips of dough and then fold over the toppings in alternating pattern.  Make an egg wash (egg beaten with water) and brush the top of the dough.  Bake for 10-15 minutes(?) until golden brown (I’m still not sure on the correct time because our oven is super-hot and it’s always a shot in the dark the first time I make a new recipe!).  Slice while still hot (so the cheese oozes!) and serve with marinara in a ramekin.




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This is a recipe I sort of made up on my own, so forgive the less-than-specific instructions!

shredded/cut chicken from at least 2 roasted/rotisserie chicken breasts (I threw in some dark meat, too)
2 celery stalks, sliced
2 carrot sticks, sliced (I used about a cup of matchstick carrots)
1/2 onion, diced
Tblsp. olive oil
tsp. dried thyme
2 bay leaves
package of frozen Reames egg noodles (the 20-minute kind)
2 boxes (8 cups) of chicken broth
salt and pepper to taste

Cut up/shred the chicken and set aside.  Cut up veggies.  In a large stockpot, saute veggies in the olive oil until crisp-tender, about 5-7 minutes on medium (on my stove).  Add the chicken broth (I had only 6 cups chicken broth, so I added 2 cups of water and I really liked the flavor of the broth), thyme, bay leaves, and salt and pepper.  Bring to a steady boil and add the noodles.  Near the end of the cooking time, add in the chicken.

The finished result was a bit soup-y, but we loved it.  If you like your chicken-n-noodles to be thicker, make this earlier in your day, refrigerate, then warm up for dinner (reserve some chicken broth and add in to heat it up and re-separate your noodles).  You could use other veggies, you could throw in some minced garlic, you could certainly add in some extra spices, but this was warm and delicious comfort food on a freezing cold night.  I hope you enjoy!

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