Not Quite The Farmers Daughter

Not Quite The Farmers Daughter

Thursday, September 17, 2015

What is Talent? I'm cooking up the definition of the Talented Nurse

This is an unusual post for me to do. I'm that nurse who takes joy from taking care of people on all levels whether it be through my nursing practice or in the kitchen cooking up a great comfort meal. Getting united with my Nursing family I have gone through the familiar range of emotions prompted by a recent show of The View.  Michelle Collins cited that "doing your job is not a talent".  Joy Behar wanted to know why Miss Colorado was wearing "that costume" and a "doctor's stethoscope".  So let's take the mystery out of why Nursing is a talent for those who might be confused by the definition.  So I have listed  Webster's Definition of Talent at the bottom of this page.

You might ask yourself, where does Nursing fit into this definition?  Well let me assist those that may not quite know all that is required to be a nurse.  As a Registered Nurse for almost 20 years it takes a lot of time and yes, talent, to do what we do all day long.  Some nurses, just like TV talk show hosts, have more talent than others.  So how does talent form, it forms by having unending empathy, sympathy, compassion and an incredible capacity for critical thinking and medical knowledge.  It takes talent, to walk into one situation where you might be physically attacked by a patient due to many medical and/or psychological reasons only to be able to calm them down so that medical care can be given.  To the next moment, you walk out that door into the next room to help a family cope with a dying family member.  You left your previous experience at the door and now are making this next patient and family feel they are the center of your world.  Meanwhile, you have put aside that you still have many other patients to see, you haven't gone t the bathroom in 8 hours, and you certainly have not had a break or eaten lunch/dinner/midnight meal.  You don't have time to read your "e-mail", the stories you have aren't written down, they are burned into your memory due to the emotional significance or even the trauma of the experience you have just been through.

That "doctor's stethoscope.  It takes talent to differentiate between heart, lung and abdominal sounds.  It takes talent to understand medications and the pathophysiology that they create.  Did you know that many physicians will tell you that they use the "nurse's stethoscope"?  Did you know that nurses save physicians from making critical mistakes.  To be able to understand your position as a nurse and also the position of doctor does take talent.  Nurses spent 12 hours a day with a patient, doctor's typically spent anywhere from 5 to 15 minutes if they come see a patient at all on the inpatient level of care.  Did you know that some nurses go to school for up to 8 years depending on their field of study?

Nurses are an extremely talented group of people which is why nurses have united to speak up for who and what they are.  People need to understand that historically nurses have been very undervalued and the time for that is gone.  Value the people that have chosen to care for you in your time of need and their talent to do so.  Thank that nurse, they probably haven't eaten, gone to the bathroom, are missing their child's event and/or are missing out on a family gathering during a holiday.  We do this because we have a passion and talent for what we do.  #NursesUnite #NursesUnited #TheView #JoyBehar #MichelleCollins #WhoopiGoldberg

Thanks for taking the time to read my opinion.

Nurse Kelli


[tal-uh nt] 

a special natural ability or aptitude:
a talent for drawing.
a capacity for achievement or success; ability:
young men of talent.
a talented person:
The cast includes many of the theater's major talents.
a group of persons with special ability:
an exhibition of watercolors by the local talent.
Movies and Television. professional actors collectively, especially star performers.
a power of mind or body considered as given to a person for use and improvement: so called from the parable in Matt. 25:14–30.
any of various ancient units of weight, as a unit of Palestine and Syria equal to 3000 shekels, or a unit of Greece equal to 6000 drachmas

Nursing, practicing and growing since 1860

Thursday, July 9, 2015

Jalapeno Popper Chicken Sandwiches

Can we say YUMMO!!! I love my Tastefully Simple biz! I have some great clients and I love the community in general.  I came across a recipe developed by another person in the Tastefully Simple community with a recipe for Jalapeno Popper Chicken Sandwiches done in the crock pot using the Jalapeno Popper Dip Mix from this summer's catalog (page 25, item #762605 $7.99).  A truly great recipe and one I will be definitely using for this years football tailgate season!

Now at time I saw this I was in a time crunch.  Family arriving out of town for the July 4th holiday weekend, dogs running around the kitchen chased by kids, the men hollering they had beer now they want get the picture.  Total chaos and mayhem!  But what would a holiday be without those crazy pieces.  So I looked at the recipe on the box, I looked at the fridge then off to the pantry! AH HA!  I have the perfect mix of ingredients and this can be served as a dip or on a bun! Love it!!!

So here we go, my rendition of the Jalapeno Popper Chicken Sandwich is 35 minutes or less!

Jalapeno Popper Chicken Sandwiches

2 cups mayo
1 cup sour cream
2 cups monterey jack cheese, shredded (more to top with, I like things pretty cheese)
2 cups canned chicken breast, shredded
1 pkg Tastefully Simple Jalapeno Popper Dip Mix
Your choice buns or bread

Preheat your oven to 350 degrees.  I used an 8x8 square baking dish.  Mix all your ingredients together, place in baking dish, top with some extra cheese and bake for 30-35 minutes uncovered! How easy is that?!

Here is the link to the original crock pot recipe, equally enjoyable!


You can find this and more on my Tastefully Simple website,

Monday, April 6, 2015

Italian Game Day Sliders

Well I haven't posted in quite some time! Life has taken some twists and turns and we have found our selves smack dab in the Mid West! I LOVE it! So as we get settled into our new home I have been a cooking machine to work through the anxiety of being in a new state and meeting new people. There is no better way to make new friends like having a gathering with great food!

I have to say I have been a total Pinterest junkie over the last couple of months between home decor, home improvement and curb appeal ideas for our new home. Well as it goes in Themis West, you have to wait for everything to thaw. Why not creative cook while you wait! And that is exactly what I have done! Today's recipe is an adapted version from the Hawaiian Ham and Swiss Baked Sandwich recipe that has circulated for years on Pinterest. I wanted something similar but different. Of course my tastebuds were being totally fickle. I looked up n the big white fridge and got started and this is what I came up with!

 1 pkg of 24 Hawaiian rolls, 2 pkgs of Capacolla and salami each, 2-3 cups shredded mozzarella, 1/2 cup chopped onion, 1 stick butter melted, 1Tbsp Tastefully Simple Onion Onion and 1Tbsp Tastefully Simple Italian Garlic Bread Seasoning.

(You can purchase the Tastefully Simple products from this recipe and more directly from my website at

You will need a 13x9 baking dish. Cut your rolls in half, line the bottom of your dish with the of the bottoms of the rolls, place a slice of Capacolla and Salami on each (you will need to fold the slices), top with your mozzarella, top with the remaining roll tops. Melt your butter while you are doing this and put your Onion Onion and Italian Garlic Bread Seasoning in the melted butter, stir and set aside while you are putting the sandwiches together.  Once the sandwiches are made scatter the chopped onion, I used half of a medium onion, then pour butter mixture over all the rolls. I did a very long time get sprinkle of Parmigiana on top. Cover with foil and put in fridge for a couple hours to let flavors come together. Bake uncovered in oven at 350 for 20 minutes. Then enjoy!   

Sunday, March 2, 2014

Strawberry Chai Breakfast Rolls

Hellooooo everyone!! I have been on a rather long hiatus as life has run full steam ahead! I am do excited for Spring to finally be here as we all endure, what we hope to be, our last winter storm and polar vortex. Over this last year I became a Tastefully Simple Consultant. It has been a very rewarding experience to say the least, as well as, keeping me busy.  Some of my recipes you will find  the usage of Tastefully Simple Products going forward. Most will of these you can substitute something from your own pantry. If you want to stay true to the recipe, you have the option of ordering direct from my Tastefully Simple website,
You will find additional links there for special offers and additional recipes published from consultants and clients from around the country!  Check out my newest recipe below:

 Strawberry Chai Breakfast Rolls

¾ cup milk
⅓ cup margarine or butter, softened
3¼ cups all purpose flour
1 (.25 ounce) package of instant yeast – 2 tsps
¼ cup white sugar
½ tsp salt
1 egg
¼ cup water

1 cup strawberry jam (+/-)
½ teaspoon cinnamon
2 cups sliced strawberries
3 Tbsp Oh My Chai drink mix, Tastefully Simple

1 cup powdered sugar
1-2 tbsp milk

Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm.
In a large bowl combine 2¼ cup flour, yeast, sugar, and salt. Mix well.
Stir in egg and ¼ cup of water. Mix well. Now stir in the milk mixture until dough forms.
Stir in another cup of flour. When dough comes together flip onto a lightly floured surface and need until smooth.

Return the dough ball to the bowl, cover with a damp towel, and let rest for 10 minutes.
Roll out dough into a 15×10 inch rectangle. Mix the  Oh MyChai With the strawberry jam and spread all over the dough. Then evenly cover with the chopped strawberries.
Roll up the dough tight and pinch the seam to seal. Cut into 12 equal size rolls. They will be messy, but it is ok if some of the strawberry mix falls out, you can pour over the rolls before putting in the oven.

Place rolls cut side up in a greased 11×13 baking dish. Cover and let rise until doubled (30 mins). While waiting preheat oven to 375 degrees F.

Bake in the preheated oven for 30 minutes or until golden brown.

Mix the powdered sugar and cinnamon with 1 tbsp of milk. Stir until glaze forms. You may need to add up to another tablespoon of milk for desired consistency. Drizzle glaze over finished rolls.

Tuesday, September 10, 2013

Chocolate Zucchini Bread
Ok hold on to your tastebuds folks!!!  Do I have a treat for you!  Chocolate Zucchini Bread that is a major crowd pleaser!  I know I have not posted in a longggg time!  Between family drama and work schedules, plus the bonus, computer break blogging....which has left me with tons of recipes and not enough time to do anything with them.  Finally I am taking a moment, called lunch time, to breath for a minute and do something to reduce my stress...yes, that would be talk about food!  Additionally, super charge that stress relief with chocolate!  Yes, I am all about getting those wonderful endorphines jumping with some luscious chocolate!  This recipe was one I got off of Pinterest and made some of my own additions.  The original recipe credit goes to fellow blogger, Movita Beaucoup.  My additions include some exotic ginger and cardamom spices and some slivered almonds to give it some crunch.  And just to give it a more luxurious smoothness, I mixed in semi sweet and white chocolate chips...yesssss, true chocolate explosion on your tongue!!!  I hope you all enjoy this recipe as much as I did and my collegues at work!
1.5 cups shredded zucchini
1 cup flour
½ cup cocoa powder
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ tsp cinnamon
¼ tsp allspice
½ tsp ginger
½ tsp cardamom
½ cup canola oil
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla
¾ cup semi sweet chocolate chips
¾ cup white chocolate chips
½ cup slivered almonds 

Preheat oven to 350 degrees.  Grease/spray a loaf pan.  Mix together dry ingredients and set aside.  Whisk together oil, sugars, eggs and vanilla.  Fold in zucchini and almonds.  Start folding in dry ingredient mixture until fully incorporated.  Place batter in loaf pan.  Bake for 55-60 minutes or until toothpick comes out clean.  I doubled the recipe so I could freeze a loaf for future use.

Wednesday, January 30, 2013

Forget Me Not Cookies

January is almost over and into February we go!  Will it rain or will it snow?!  Here in Ohio, blink and you might get both in one day!  So trying to plan activities according to the weather always proves to be a challenge at this time of year.  With that said, I find that a good time to head to the kitchen to get creative with already existing recipes or just make something up and hope for the best.  This last weekend I dedicated it as a total dessert weekend.  It was cold and gray out and nothing says comfort like a warm oven with buttery and chocolate goodness wafting from its vents. 

My spotlight cookie was a recipe that I obtained from one of my Emeril Lagasse cookbooks.  He calls these cookies "Forgotten Kisses", my mom always called these "Forget Me Not Cookies".  I went for her title and upped the anty on Emeril's recipe. These are light and airy with rich chocolate and a bite of sweet cherry.  Wonderful as a gift wrapped in a pretty box or just to snack on with your cup of coffee or tea.   What is your favorite cookie?

Forget Me Not Cookies

4 large egg whites at room temp
1 tsp cream of tartar
1 1/3 cup sugar
2 tsp vanilla extract
1 1/2 cups semi sweet mini chocolate morsels
1/2 cup chopped candied cherries
1 cup finely chopped pecans

Preheat your oven to 350 degrees.  In a bowl, beat your egg whites with an electric mixer until your egg whites are foamy.  Add the cream of tartar and continue to beat until fluffy (soft peaks will form), start adding your sugar 3-4 Tbsp at a time.  When you have put in half your sugar add your vanilla extract, then continue adding the rest of the sugar slowly until completely incorporated.  Stop beating with mixer.  Using a rubber spatula, fold in nuts, chocolate chips and cherries. 

I used non stick foil on my cookie sheets for the best results.  Next you can use a regular spoon or I used a small melon ball scoop to place on the sheets approximately 1 inch apart.  Once cookies sheets are full place in oven, close the door and turn the oven OFF, yes, I did say it, turn the oven off!  Leave them for a minimum of 2 hours before opening the door.  They will dry cook on their own.  You can leave them overnight if you want and they will be ready for your morning coffee.


Saturday, January 19, 2013

Curry Chicken Noodle Soup

Welcome to Influenza Season!  So many of my friends have been falling to the upset tummies and aches.  I hope you all have considered getting a Flu shot if you haven't already.  Here, we are keeping our hands washed, flu shots have been received and we are taking a good dose of daily vitamins trying to stave off the "yucks" in our household. 

For those that are not feeling well or trying to get over this nasty business, this recipe goes out to you!  A good dose of  chicken soup is just what the doctor and your grandmother always ordered.  I put a new twist on our household chicken soup to the soul.  A little sweet curry and a pinch of tumeric helps boost the immune system to get you back on your feet!

So laddle up a bowl, curl up in a blanket, breath in the aroma and rest easy you are on your way to feeling better!

Curry Chicken Noodle Soup

4 cups organic chicken broth
4 cups organic chicken stock
1 12.5oz can chicken breast meat (I use Swanson's all Natural) drained
1 8oz canned mushrooms drained
1/3 lb extra wide egg noodles (I used Essenhaus Amish Noodles)
3 tsp sweet curry
1 tsp tumeric
2 tsp garlic powder
2 tsp French thyme
sea salt and pepper to taste

All ingredients into your pot and bring to a boil until your noodles are cooked.  Serve hot with crackers and feel better!


Friday, December 21, 2012

Cherries and Cream Rice Pudding

Happy Friday Everyone!!! Four more days until Christmas! I have no doubt that most of you reading this are in go-go mode getting last minute shopping and baking done.  Me, well, this is my first day of vacation and I am off and running this morning with a full schedule.    I don't know what the weather is where you are, but it's a bit cold here today.  We are a balmy 32 degrees with 30 to 40 mile per hour winds and snow coming down. Wishing right now that my cupboards were a little better stocked so I wouldn't have to go to the store.  But believe me, I am going to get it done and in the kitchen I will be until tonight.

So I have something for you that will warm you to your toes today!  This creamy dessert is so amazing you won't want to put your bowl down.  I made this for my work Christmas Party yesterday and the bowl was quite clean by the time it was over.  Many asked for the recipe, so I figured this made this recipe Blog Worthy for today!  This is definitely a "make ahead" recipe.  I suggest that you start it the evening or day before you will need it.

Cherries and Cream Rice Pudding

6 cups whole milk
3/4 cup Arborio rice
3/4 cup sugar
1/2 cup dried cherries (you can use more if you like a lot of fruit)
1/3 cup brandy
1 tsp vanilla
1/4 tsp salt
2 cups heavy cream

In a bowl, put cherries and brandy together and sit aside to let fruit macerate.  In a 6 quart sauce pan, heat milk and sugar over medium heat stirring until sugar is completely dissolved.  Stir in rice and heat until boiling. Reduce heat to a simmer and cover for an hour.  Stir occasionally until creamy and slightly thickened.  Pour finished pudding into a bowl, add vanilla, salt and cherries in brandy. No need to drain the brandy off the cherries.  Cool for about 15 minutes then cover and refrigerate for at least 6 hours.  This will allow flavors to incorporate. 

Two hours before serving, whip heavy cream until stiff peaks form.  Fold into pudding and return to the refrigerator until ready to serve.

Some options: top with chopped toasted pecans or pistachios to give this pudding a little crunch.


Thursday, December 20, 2012

Sausage Gravy and Biscuits

Merry Christmas everyone!!! The holidays are here and now we are all in a mad rush to do last minute shopping, cooking, baking and entertaining.  I don't know about anyone out there, but I think I have gained at least a pound or two in the last two weeks dining and sampling so many amazing creations at different work parties!

Now here we are the weekend before Santa's big debut and it's full cooking throttle for us food enthusiasts!  I feel blessed that I love to be in the kitchen creating during this time of year.  I have friends that dread the whole cooking for the masses frenzy.  This is my comfort zone and love a good cooking challenge!  This post is dedicated to a co-worker and friend, Sue.  She has been a huge supporter of mine both professionally and personally.  She asked for my recipe for Sausage Gravy and Biscuits.  This is one of my favorites because it is simple and feeds quite a few hungry bellies on a cold winter morning.  So here you go Sue! This one's for you :)

Sausage Gravy and Biscuits

1lb rolled sausage hot or mild, your preference (I like Jimmy Dean the best)
2Tbsp self rising flour
1Tbsp self rising corn meal
4-6 cups of whole milk (6 cups if you are having more than 3 people)
Fresh ground pepper

In a skillet crumble your sausage and brown until you have pork renderings.  Cook over medium heat.  Once browned, remove the sausage from the skillet with a slotted spoon into a bowel and set aside.  Add the flour and corn meal to the pork renderings and mix well this is what we call a rue.  If you find you don't have enough sausage renderings you can use bacon renderings as a good substitute which also adds awesome flavor to the gravy.  Should become pasty.  Add milk one cup at a time mixing well with the rue.  Use a whisk to work out any lumps.  Once you have added all your milk, add the sausage you set aside.  Stir into gravy mixture and let simmer until gravy thickens to desired thickness.  Add ground pepper at the end to season to your liking.

Serve hot over biscuits of your choosing.  I typically will use Grands Biscuits if I don't have time to make homemade.


Tuesday, December 11, 2012

Easy Gingerbread Brownies

So the holidays are upon us and I can simply say one thing.....I am soooo not ready!! WOW! Time has just flown by this year.  This year has proven to be a year of personal challenges for my family, but as the year ends the sun shines down on us and we are thankful for wonderful outcomes! 

With that said, I am hustling to catch up with the rest of the world getting ready as Christmas approaches.  I have been searching for easy recipes that pack a big punch of flavor.  It seems like parties are abound and holiday delights are on the menu even when we are all short on time.  I came upon this recipe from one of my favorite Gooseberry Cookbooks from about five years ago.  Such a simple recipe that is easy to edit and make it your own.  For me, I absolutely love gingerbread! Mix it with chocolate and that makes me even happier!  So mix up a creative batch of brownies that fits you and yours and have a very Merry Christmas from me to you!

Easy Gingerbread Brownies

1 box Dark Chocolate Cake mix (I used Duncan Heinz)
1 3.4oz box Gingerbread Pudding mix from Jello (I found this at Kroger's)
2 cups milk
Powdered Sugar

Preheat your oven to 350 degrees.  Prepare a 13x9 baking pan with baking spray or shortening and flour.  Mix together pudding and milk then add cake mix until well incorporated.  Spread into prepared pan and bake for 20 minutes or until toothpick comes out clean.  Once brownies cool sprinkle with powdered sugar or frost.

**The original recipe called for 3.4 oz box of chocolate pudding and 1 cup of chocolate chips, top with chocolate frosting.  I can only imagine the chocolate heaven one would experience.  I chose gingerbread for the holiday season. 


Monday, November 12, 2012

Cowboy Steak and Bean Stew

Oh my heavens!!! Two posts in one day!  I had a heavenly day off today and have been able to cook up a small storm in the Worley House.  We started with Bomb Diggity Donuts, some yummy blueberry pancakes and now we are making some amazing stew for dinner.  Creative juices flowing I was too excited not to share.  I dedicate this post to a dear friend out in Sodak whose heart is on the mountains and prairies of Montana.  Kelly Girl, this one's for you!  One of these days we are going to make this and share a beer or two...or three...or you know, LOL!

Cowboy Steak and Bean Stew

3lbs steak of choice cubed
2 bell pepper chopped
1 large onion chopped
1 29oz can chili beans (heat of choice, I used mild)
2 14 oz cans kidney beans (drained and rinsed)
1 12oz can pinto beans (drained and rinsed)
1 12 oz can diced tomatoes (no seasoning)
1 30oz can tomato sauce
1 12oz jar Heinz Au Jus Beef Gravy
1/4 cup Chili Garlic paste (I get this in the Asian food aisle)
2 Tbsp garlic powder
2 Tbsp Ancho Chili powder
2 Tbsp Chili Con Carne powder
2 Tbsp Worcestershire Sauce
salt and pepper to taste
oil for cooking

Heat pot to medium heat, coat bottom of pot with vegetable oil.  Heat for about 5 minutes and add spices to the oil including chili garlic paste.  Stir around to warm the spices then add the meat.  Brown meat for about 10 minutes.  Once the meat is browned, add green peppers and onions and cook with meat until softened.  Add the rest of the ingredients and let simmer for an hour or longer until the meat is tender.  Taste before serving and adjust seasoning as needed.  Serve with biscuits or cornbread. 


Bomb Diggity Donuts

Wow! I can't believe Thanksgiving is just a week away!  It seems like once we get past Halloween time just spins forward racing to the end of the Year.  Halloween wasn't even over and stores were putting out Christmas displays.  I almost have an anxiety attack at the anticipation over everything I need to get done in just a few short weeks.  Now I am at the point of looking for shortcuts to getting little tasks done so I can spend more time on bigger, more detail oriented needs.

Today is just one of those days where I need to just get things done.  Happy Veteran's Day out there to any military bloggers who might join us today!  We love you and are proud of the job you are doing!  So this sweet treat is dedicated to all those serving our country and their families that await their return.

This donut treat is something my mom made for us when we were little kids.  We all have a sweet tooth and when you are on a budget, you get creative.  All you need is some refrigerator biscuits and a little creativity!

Bomb Diggity Donuts

1 Tube refrigerator biscuits/rolls (I used Grands)
oil for frying
Toppings of your choice

For Cinnamon Sugar I used 1/4 cup sugar, 1/4 cup powdered sugar and 1 tsp cinnamon.  Mixed together in a pie plate for dipping once the donuts are cooked.

Heat your oil on medium heat until water makes it crackle.  Take your biscuits/rolls out of the tube packaging, poke a hole in the middle of your dough, stretch it some because it will close some during the cooking process.  Cook on both sides until a golden brown.  About 3-5 minutes per side. 

Take your hot donuts and drop them in your plate of cinnamon sugar mix, shake off excess and place on a paper towel lined plate.  Serve warm.

Other toppings to consider would be frosting, chopped nuts, melted jam....let your imagination go wild on this one!  Great for the holidays for breakfast when you have a full house and don't want to be in the kitchen all morning.

Sunday, October 21, 2012

Cinnamon Praline Scones

Happy Sunday morning everyone! It is a beautiful chilly Fall day here in Central Ohio.  I got up this morning to fog gently drifting off the pond behind the house and the glitter of frost on the grass.  Tranquil quiet is just the remedy before the hectic rat race of Monday hits and a full week of craziness.  This morning I decided that now is a great time to start baking and indulge in more of the Fall flavors that are beckoning from everywhere you can dream of and more.  I actually saw a Christmas commercial on the Family Channel last night and I think my mouth started watering over the infinite possibilities of the spicier and sweeter foods that are yet to come!

This morning calls for coffee and Scottish scones.  I invite you to join me on a my mission of comfort and peace this morning.  I have a base scone recipe that I have used for years and decided to spice it up today.  A little cinnamon and sugar never hurt anyone!  What will your little piece of heaven consist of today?

Cinnamon Praline Scones                                                   

2 c flour
1 Tbsp baking powder
1/4 tsp salt
4 Tbsp sugar
6 Tbsp butter, cubed (no substitutes)
2 eggs beaten
1/3 c heavy cream
1 tsp vanilla extract
1/2 tsp cinnamon extract
1 tsp cinnamon

Preheat your oven to 400 degrees. 

Combine flour, baking powder, salt, sugar and butter with a pastry cutter/blender or two knives until mixture is course and crumbly.  In separate bowl blend together cream, eggs, vanilla extract, cinnamon extract and cinnamon with a whisk.  Add the wet the dry and stir.  You need to use your hands to finish blending together.  Don't overwork your dough or your scones will be tough. 

On your baking sheet mold your dough into a disk and cut into 8 wedges.  Brush the tops with cream and set aside.

4 Tbsp butter
3 Tbsp brown sugar
1 cupped chopped pecans

In a pan melt butter and sugar together over medium heat.  Add pecans and stir until mixture starts to bubble.  Remove from heat and spoon over scones.  Place your baking sheet in your preheated over and bake for 12-15 minutes.  I have a gas stove and usually take them out at 13 minutes.

Ohhh sooo good!

Sunday, October 14, 2012

Comfort in the Fall apple

Fall is finally here!  It has been quite some time since I have posted.  I apologize to my Followers for that.  The Worley household has experienced some life changing events that has had us focusing on family.  So today is the day I return to my Blog.  I forgot how cathartic it can be as I sat outside today on the back deck and melted into my chair absorbing the warm rays of the sun.  Here in Ohio it hit about 75 degrees around lunch time.  It was beautiful, the sun shining and leaves in various colors danced across my deck as the wind blew.  Ahhhh my favorite time of year!  I looked over at my apple tree.  Leaves about gone, a couple of lone apples that didn't make it leaving me a little forlorn for the summer now gone.  So into the house to make a sweet concoction to savor that wonderfully spicy season we all love so well!  Here we go everyone!  Bring on the forks and's time for some pancakes!

Apple Fritter Pancakes

3 eggs
1 cup flour
3 teaspoons baking powder
pinch of salt
2 tsp sugar
1 tsp brown sugar
2tsp vanilla extract
2 tbsp melted butter
1tbsp wheat germ (optional)
cooking oil for frying pan

2 medium size apples ( I used one Honey Crisp and one Granny Smith)
  (skin and slice thinly)
2 tsp cinnamon
1/2 tsp ground nutmeg
1 tbsp sugar
1 tbsp flour

Core, skin and slice your apples into a separate bowl.  Sprinkle with spices and flour.  Lightly toss and set aside.

For your pancakes: In a bowl beat eggs adding in other wet ingredients except cooking oil.  Add sugar, flour, baking powder, salt and wheat germ mixing well to ensure no lumps.  Add in your apple mixture.  Heat your frying pan on medium heat coating bottom of pan with cooking oil.  Just coat the bottom.  Spoon in batter to the size of pancake you want turning over when you see the edges turning crispy golden.  Serve hot with syrup or powdered sugar.


Friday, June 22, 2012

Dreamy French Vanilla Coffee Creamer

So have you ever got up on a Friday morning before work or sending your significant other out the door to work and discovered...ALL the milk and creamer in the house is gone?!  In our house my husband and I struggle on a daily basis to help our teenage son recognize he really isn't the only person living in this house.  When it comes to food, I think he thinks we are simply here to fill it up just for him!  So it becomes my job to pull out all creativity from the heavens above and, well, Pinterest!  Oh yes, although creative on my own, even I need the boost of creativity that others leave online.  And today, yes today, it pulled me through! YAY!!!!  The downer, the recipe I found of course called for what else...MILK!  Which of course, my son finished off without letting anyone know.  Four gallons of milk a week and by Friday none.  *SIGH* , back to the drawing board.  So off to the Mother Hubbard's Cupboard...will I find it empty with not even a crumb of creative motivation or will I find a creativity smorgasbord?  Ahhh creative smorgasbord it has been!  Throw it all in any available Mason Jar and you are off and running....just in time to keep a hard working hubby in French Vanilla coffee all day long to finish off a long stressful work week.  Yes, I am one of a few women in this world that caters to her husband every morning by making him coffee and packing him a lunch.  I even write him little notes on his napkins to make him smile.  Old fashioned, yes, but I am an old fashioned kind of lady and love it!  So for all of you out there that love quick and easy do I have a recipe for you!  This would be great with any flavor you would want to experiment with for your morning java.  Homemade coffee creamer would also make a great gift for any coffee lover and I would say, it's probably better for you since it has less preservatives and additives than what you buy at the grocery store.  Not a bad deal!  Happy Coffee Day All!  Let me know what you think.

Dreamy French Vanilla Coffee Creamer

12oz can Evaporated Milk
14 oz can of Sweetened Condensed Milk (you will use 7oz)
1/2 cup French Vanilla Torani Coffee Syrup or flavor of your choice
1 tbsp vanilla extract

Pour it all in a pint size Mason jar, put the lid on, and shake until mixed.  Take a taste and you can add more syrup as needed depending on how sweet you want your creamer to turn out. Keep refrigerated after making, should keep for a week....if it lasts that long!


Wednesday, May 23, 2012

Dilly Bacon Pasta Salad

Happy Hump Day!!!!  Well here we are on the brink of summer fun with the Memorial Day Weekend coming upon us in just a few days.  To me, nothing says summer weekends like a good pasta salad.  I don't think there has ever been a pasta salad that I haven't liked.....ever!  So last week I had a hankering for some of that wonderful summer spread and was running little light on ingredients and really didn't feel like running back to the store....well let's just say.....for the third time.  I thought, well, why can't I just make up my own recipe, so I did!  I hope you enjoy as much as we did, we had an empty bowl by the end of dinner, what more can a mom ask for to show that a recipe was a home success!

Dilly Bacon Pasta Salad

1/2 lb cooked macaroni, drained
6 slices of of chopped fried bacon
1/2 chopped vidalia onion
5 celery stalks chopped
1 cup cherry tomatoes cut in half
3-4 cups mayo
1 tbsp dried dill
salt and pepper to taste

Throw it all in a bowl and gently mix together.  Start with 3 cups of mayo and add to however "wet" you like your salad.  Refrigerate for at least an hour before serving to let flavors mix. 

Now how is this for fast and easy!  My husband is not a nut fan, but I would say this would be great with some chopped walnuts or pecans mixed in for some extra crunch and texture.


Monday, May 7, 2012

A Big Thank You!

Wow!  That just made my day!  Thank you to everyone who has visited my Blog through the Gooseberry Patch Shortcut Recipe Round-Up!  It's been a lot of fun coming up with original recipes that I can share with everyone.  Please continue the feedback and let me know if there are any creations you would like to see.  Or better yet, feel free to share!  I am always happy to share my space and have a guest blogger any day!


Tuesday, May 1, 2012

Fake It Until You Make It Taco Dip

So have you ever been in that quandary of taking something to work for a potluck?  Not to mention, forgetting until you have to leave for work in the next 20 minutes???  Well that happened to me today! 
Many of associate potluck lunches with work or school. However, according to Wikipedia, the potluck has been around for quite some time.

The word pot-luck appears in 16th century England, in the work of Thomas Nashe, and was there used to mean "food provided for an unexpected or uninvited guest, the luck of the pot". The sense "communal meal, where guests bring their own food", appears to have originated in the late 19th century or early 20th century US, particularly in the Western United States, either by influence from potlatch or possibly by extension of traditional sense of "luck of the pot".

To the Irish, a potluck was a meal with no particular menu. Everyone participating brought a dish for all to share. The term comes from a time when groups of Irish women would gather together and cook dinner. They only had one pot so they cooked the meal together with whatever ingredients they happened to have that day.

So today was my day to scour the pantry and the refrigerator and come up with something appetizing in 20 minutes or less!  And I did it!!!  You can never fail with anything that has Mexican flavor and it happens to be one of my favorite flavors.  A little bit of this and a little bit of that and you can come up with a quick and tasty dip that everyone will enjoy.

Fake Until You Make It Taco Dip

16oz can refried beans
15oz can Hormel Turkey Chili, No Beans
11oz can Del Monte Summer Corn drained
14oz can diced tomatoes drained
1/2 of a 15oz jar of Tostito's Queso Cheese Dip
1/2 cup crushed tortilla chips or left over taco shells
1/2 cup shredded taco cheese
1/2 cup sliced black olives
1/4 cup chopped green onion

Layer in a deep pie plate.  Start in order from the top down, mix the diced tomatoes and queso together as one layer then continue down the list. Refrigerate until ready to serve.  You can serve this with crackers, cut up flour tortillas or tortilla/corn chips.  Fast and easy!  Tastes awesome!!!

Monday, March 5, 2012

Easy Cheesy Mac and Cheese

As we move from the winter months and head for Spring I am anxious for my menu to start changing over to grilled foods.  Me being impatient, imagine that for those who know me, decided it was time to hit the grill over the weekend.  I bought some wonderful Italian Sausages and my husband was completely ready for picnic type food.  Well then, the wind picked up, the sky turned gray, it got colder than it had been and the snow started falling and blowing.  Ughhhhhh! Since I have had my trials and tribulations with being sick the majority of the winter and now am on the upswing, I decided to cook indoors.  Well I decided I still wanted a picnic, even if it was to be done indoors.  And nothing screams picnic or winter comfort food like a good, creamy, steamy hot, macaroni and cheese!  Well to the fridge I went, and of course, I was short on my usual ingredients for my regular baked mac and cheese.  So improvise it was and OMGoodnessssss did it come out good!  This is perfect for someone that doesn't cook on a regular basis or if you just need that quick and easy dish for a last minute dinner or potluck.

Quick and Easy Cheesy Macaroni and Cheese

1/4 cup butter
4oz softened cream cheese (I used Light Philadelphia Cream Cheese)
1 can evaporated milk
2 10oz cans Campbells Cheddar Cheese Soup
Salt and Pepper to taste
8-10oz macaroni noodles (cook to package instructions and drain)

Cook your macaroni and set aside.  On stove in a pot on medium heat, melt butter and cream cheese together.  Add evaporated milk and stir together then add soup.  Mix until creamy, will thicken on its own then add noodles and seasoning.  Serve hot!

**If you want it cheesier, you can add another can or add some shredded cheddar cheese.  A nice twist would be some diced ham and scallions.


Friday, February 3, 2012

Baked Bacon Mushroom Cheese Burgers

Hi everyone!  Well I am back after a little winter hiatus.  Seems like our family has been through every sickness that you can possibly get exposed too over the holidays and last month.  But this definitely gave me the time to come up with some quick and easy recipes to share with all of you.  As we all know when your household gets sick or you are the one that gets sick, time is not necessarily on your side when it comes to preparing meals for the rest of your family that is still healthy.

So everyone, keep washing those hands and cover your mouth when you cough! We can survive the cold and flu season together!

Baked Bacon Mushroom Cheese Burgers

8 pre-made Angus or 90/10 ground sirloin beef patties
2 10oz Cans of Campbell's Cheddar Soup
8 strips of bacon cut in half
1-2 8oz cans mushrooms drained (we like a lot of mushrooms so I use 2 cans)
salt/pepper/garlic powder for seasoning to taste
**optional fried onions that you normally use on green bean casserole.

Preheat your oven to 425 degrees.  I have a large cast iron paella pan that is big enough that I can brown and then put in the oven.  If you have to do this in two steps, season your patties then brown on top of the stove then add to your baking pan.  Once in your baking pan layer your burgers starting with the cheddar soup, then mushrooms, then criss cross your bacon on top.  If using the fried onion, that is the topping put on last.  Place in the oven and cook for 30-45mins.  These are absolutely wonderful!  My husband and son ate them up!


Thursday, December 8, 2011

Holiday Health and Safety Tips 2012

The Holidays are coming, the Holidays are coming!  Are you ready?  Are you stressed out?  Tis the season for all the Holiday stress to have a negative impact on our immune systems.  So as your dutiful cook and nurse here are some great tips from the CDC for a safe and healthy Holiday Season!

Holiday Health and Safety Tips

decorative banner image
The holidays are a time to celebrate, give thanks, and reflect. They are also a time to pay special attention to your health. Give the gift of health and safety to yourself and others by following these holiday tips.

Wash Hands Often

Keeping hands clean is one of the most important steps you can take to avoid getting sick and spreading germs to others. Wash your hands with soap and warm water for at least 20 seconds. Cover your mouth and nose with a tissue when you cough or sneeze. If you don’t have tissue, cough or sneeze into your upper sleeve or elbow, not your hands.

Stay Warm

Cold temperatures can cause serious health problems, especially in infants and older adults. Stay dry, and dress warmly in several layers of loose-fitting, tightly woven clothing.

Manage Stress

The holidays don’t need to take a toll on your health. Keep a check on over-commitment and over-spending. Balance work, home, and play. Get support from family and friends. Keep a relaxed and positive outlook. Make sure to get proper sleep.
Travel Safely

Whether you're traveling across town or around the world, help ensure your trip is safe. Don’t drink and drive, and don’t let someone else drink and drive. Wear a seat belt every time you drive or ride in a motor vehicle. Always buckle your child in the car using a child safety seat, booster seat, or seat belt according to his/her height, weight, and age.

Be Smoke Free

Avoid smoking and breathing other people's smoke. If you smoke, quit today! Call 1-800-QUIT-NOW or talk to your health care provider for help.

Get Check-Ups and Vaccinations

Exams and screenings can help find potential problems before they start. They can also help find problems early, when the chances for treatment and cure are better. Vaccinations help prevent diseases and save lives. Schedule a visit with your health care provider for a yearly exam. Ask what vaccinations and tests you should get based on your age, lifestyle, travel plans, medical history, and family health history.

Watch The Kids

Children are at high risk for injuries that can lead to death or disability. Keep a watchful eye on your kids when they’re eating and playing. Keep potentially dangerous toys, food, drinks, household items, choking hazards (like coins and hard candy), and other objects out of kids' reach. Learn how to provide early treatment for children who are choking. Make sure toys are used properly. Develop and reinforce rules about acceptable and safe behaviors, including electronic media.

Prevent Injuries

Injuries can occur anywhere and some often occur around the holidays. Use step stools instead of furniture when hanging decorations. Leave the fireworks to the professionals. Wear a bicycle helmet to help prevent head injuries. Wear a helmet when riding a bicycle or skateboarding to help prevent head injuries. Keep vaccinations up-to-date.

Most residential fires occur during the winter months. Keep candles away from children, pets, walkways, trees, and curtains. Never leave fireplaces, stoves, or candles unattended. Don't use generators, grills, or other gasoline- or charcoal-burning devices inside your home or garage. Install a smoke detector and carbon monoxide detector in your home. Test them once a month, and replace batteries twice a year.

Handle and Prepare Food Safely

As you prepare holiday meals, keep you and your family safe from food-related illness. Wash hands and surfaces often. Avoid cross-contamination by keeping raw meat, poultry, seafood, and eggs (including their juices) away from ready-to-eat foods and eating surfaces. Cook foods to the proper temperature. Refrigerate promptly. Do not leave perishable foods out for more than two hours.

Eat Healthy, Be Active

With balance and moderation, you can enjoy the holidays the healthy way. Choose fresh fruit as a festive and sweet substitute for candy. Select just one or two of your favorites from the host of tempting foods. Find fun ways to stay active, such as dancing to your favorite holiday music. Be active for at least 2½ hours a week. Help kids and teens be active for at least 1 hour a day.

Tuesday, December 6, 2011

Sparkling Cherry Chutney for Christmas Please!!!

It's hard to believe we are already in the full swing running towards Christmas.  I know like many of you I have many lists being made, one for gifts and several for meal plans for all the dinners and parties that my family will be having or attending.  This year we are on a tight budget, so I have challenged myself to be as creative as possible to create gifts of food for family and friends.  This year I decided I wanted some sparkle and I created a wonderful chutney packed full of flavor.  This one is easy to can or just make up a batch for dinner.  It's wonderful on hot sliced roasted turkey or wonderful on a sandwich filled with all your dinner leftovers.

Sparkling Cherry Chutney

1 10oz jar of cherry preserves
1/2 cup dried cranberries
2 tbsp crystallized ginger
1/4 cup raw sugar
1 tbsp honey
1/3 cup orange juice
1 cup Moscato

In a small sauce pan over medium heat add all your ingredients except the Moscato.  Bring to a boil and then turn down heat to a simmer.  Stir often because this will thicken fast as the water from the orange juice boils off.  Once this coats the back of a spoon add your Moscato and take off the heat.  The coolness of the Moscato will cause your chutney to thicken quickly.  If you want a thinner chutney add more Moscato 1 tbsp at a time to get desired consistency.  Pour into a bowl to cool and refrigerate for a couple of hours before serving to let flavors mingle.  If canning, pour into your clean, sterilized jar and put in a hot water bath for 15 minutes.  Remove from hot water bath and let cool.  Make sure lid sucks in for a good seal. 


**I use Ball Canning Guidelines for Jams and Jellies for canning this chutney.

Wednesday, November 23, 2011

Cookies and Cream Bites and Salty Toffee Nut Candy

The holidays are fast approaching!  Thanksgiving is tomorrow and everyone is on high speed to start dinner preparations and get ready to travel.  Need a last minute dessert that will be done in a flash and look spectacular at the same time?  Read on my friends, I have something special for you!

So many of us are looking for the last minute treat that we can take or put out prior to dinner that will have everyone's mouths watering.  The following two recipes can be done in less than 30 mins.  This is definitely one for your personalized cookbook and should be placed in the front pocket of the dessert section.  I promise you will use these over and over again every year!

Cookies and Cream Bites

1 pkg (1 1/2lb) Oreo cookies crushed in your food processor, divided
1 8oz pkg softened cream cheese

Mix 3 cups of Oreo crumbs with the softened cream cheese.  This is easiest with your hands.  Use a melon ball scoop or tiny ice cream scoop and make balls.  Place them on a foiled cookie sheet.  Once done rolling into balls, roll in the leftover cookie crumbs and put tray into the freezer for about 30mins until firm.  I recommend keeping in the freezer in a tin until ready to serve to let the flavors mingle.  This makes about 2 dozen Bites.

Salty Toffee Nut Candy

1 sleeve honey graham crackers broke into bit size pieces
2 sticks butter
1 cup brown sugar
2 cups chopped pecans
Sea Salt for sprinkling

Heat your oven to 350 degrees.  Using a 13x9 baking pan lined with foil, place evenly as possible your graham cracker pieces.  Cover with your chopped pecans and then sprinkle Sea Salt over the top.  In a sauce pan over medium-low heat melt your butter and brown sugar.  Bring to a boil and cook for about 2 to 3 minutes until bubbly and no butter fat is floating on top.  Take off heat and pour over graham crackers and nuts.  Place in oven and bake for 10 minutes.  Let cool completely before handling.  Once completely cool, break into pieces and put in a tin for storage.  Keep in fridge.  I usually make double batches of this because it doesn't last long in my house!

Tuesday, November 22, 2011

Gingersnap Christmas Balls

Ahhhh it's that time again!  Time to start making all those wonderful Christmas time desserts that we all crave this time of year.  From Cookies to Candies what more could anyone ask for during the holidays.  So this year I have managed to get started a little bit early.  I am taking a momentary break from all that is savory and have begun my sugar plum journey as we approach the Christmas Holiday.  Now for all you Black Friday shoppers, this is a great time to stock up on your cookie tins and other sweet treat gift giving containers.  Most craft stores like Michael's and Joanne Fabrics will have these on sale early Friday morning as well as some of your bakers chocolates and hard to find bakers tools to make that extra special treat!

So this year I have decided to branch out and make some new recipes along with our traditional family recipes that have been passed down through the generations.  My goal is to make a recipe a day while on my vacation this week.  So here we go, let's bring on the fun and yum!

Gingersnap Christmas Balls

1 box white or yellow cake mix (make according to package directions)
1 container white frosting
1 1/2 cups gingersnap crumbs
2 bags white chocolate chips
1 bar cooking paraffin
1/2 cup demera sugar

Make cake according to package directions.  Let cool slightly and crumble into a bowl.  Add your gingersnap crumbs until well incorporated.  Let completely cool.  By mixing the cookie crumbs with the slightly warm cake will allow the moisture to soften the crumbs and will help the mixture stick together later.  Once cookie and cake mixture is cool, take your container of frosting and place in a microwave safe bowl and put in microwave for 1 minute to liquefy.  Pour into your cake crumb mixture and stir together thoroughly.  I used a small cookie dough scoop the size of a melon ball scooper and start making your balls and put on a foiled cookie sheet.  Once your sheet is full put in the freezer for at least an hour.  Once your hour is up, start melting your white chocolate chips over a double boiler.  Use 1/2 paraffin bar per bag of chips to make the chocolate thin for coating your cake balls.  I recommend using a spoon for dipping to avoid cake breakage into your dipping chocolate.  Once your cake ball is dipped return to your cookie tray and sprinkle with demara sugar.  When done return your tray to the freezer to let your Christmas Balls harden.  Store in pretty Christmas tins in your freezer until ready to use!


Monday, November 21, 2011

Let's Talk Turkey Safety 101, Let's Have A Healthy Thanksgiving!

Food safety is important all year round.  As we head into the holidays everyone with various levels of experience is in the mind to impress family and friends.  So I thought the best way to start the week is to talk Turkey!  If you haven't started thawing your turkey you need to get that bird out of the freezer and into the fridge today.  And depending how large your bird is, you may need to prepare a cold water bath Wednesday if it is not completely thawed.  Below is a great Turkey Tool from the USDA on Turkey Safety that is great for the beginning cook and a great reminder for the pro that may be prone to distraction with a busy cooking schedule.

Happy Thanksgiving Everyone! 

Turkey Basics: Safe Cooking

A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness.

Many variables can affect the roasting time of a whole turkey:

• A partially frozen turkey

requires longer cooking.

• A stuffed turkey takes longer

to cook.

• The oven may heat food


• Temperature of the oven

may be inaccurate.

• Dark roasting pans cook

faster than shiny metals.

• The depth and size of the pan

can reduce heat circulation to

all areas of the turkey.

• The use of a foil tent for the

entire time can slow cooking.

• Use of the roasting pan’s lid

speeds cooking.

• An oven cooking bag can

accelerate cooking time.

• The rack position can have an

affect on even cooking and

heat circulation.

• A turkey or its pan may be too

large for the oven, thus

blocking heat circulation.


1. Set the oven temperature no lower than 325 °F.
Preheating is not necessary.

2. Be sure the turkey is completely thawed. Times are based on fresh or thawed birds at a refrigerator temperature of 40 °F or below.

3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.

Optional steps:

• Tuck wing tips back under

shoulders of bird (called


• Add one-half cup water to the

bottom of the pan.

• In the beginning, a tent of

aluminum foil may be placed

loosely over the breast of the

turkey for the first 1 to 1 1/2

hours, then removed for brown-

ing. Or, a tent of foil may be

placed over the turkey after the

turkey has reached the desired

golden brown color.

4. For optimum safety, cook stuffing in a casserole. If stuffing your turkey, mix ingredients just before stuffing it; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature (see chart).

5. For safety and doneness, the internal temperature should be checked with a food thermometer.

The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.

6. Let the bird stand 20 minutes before removing stuffing and carving.


(325 °F oven temperature)

(time in hours)

4 to 6 lb breast........ ..1 1/2 to 2 1/4

6 to 8 lb breast....... ...2 1/4 to 3 1/4

8 to 12 lbs.......................2 3/4 to 3

12 to 14 lbs......................3 to 3 3/4

14 to 18 lbs................3 3/4 to 4 1/4

18 to 20 lbs................4 1/4 to 4 1/2

20 to 24 lbs......................4 1/2 to 5

STUFFED (time in hours)

8 to 12 lbs.......................3 to 3 1/2

12 to 14 lbs......................3 1/2 to 4

14 to 18 lbs......................4 to 4 1/4

18 to 20 lbs................4 1/4 to 4 3/4

20 to 24 lbs................4 3/4 to 5 1/4

More Ways to Cook a Turkey

For other cooking methods, read the publication "Turkey: Alternate Routes to the Table" at

Call the USDA Meat & Poultry Hotline


For automated responses via the Internet 24 hours a day and a live chat during

Hotline hours.

Year-round Monday through Friday from 10 a.m. to 4 p.m. ET (English or Spanish). Recorded food safety messages are available 24 hours a day.

Send E-mail questions to

The USDA is an equal opportunity

provider and employer.

Reviewed September 2011

FSIS encourages the reprint and distribution of this publication for food safety education purposes. However, USDA symbols or logos may not be used separately to imply endorsement of a commercial product or service.