Tomato Cheese Bread Recipe

June 24, 2014 in Breads, Recipes

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Here is one of my quick and easy and very delicious recipe – definitely a nice addition to any dinner or lunch or as a snack. Try serving it with nice salad for a great summer meal!




  • 1 – 14 oz. can of diced tomatoes
  • 2 cups of buttermilk baking mix
  • 2 teaspoons dried oregano leaves, crushed, divided
  • 3/4 cup of shredded cheddar cheese
  • 3/4 cup of shredded Monterey Jack cheese


  1. Drain tomatoes, reserving juice.
  2. Combine baking mix, 1 teaspoon of oregano and 2/3 cup of reserved tomato juice in medium bowl.
  3. Press dough evenly to edges of 11 x 7 x 2 inch greased baking dish.
  4. Sprinkle cheddar cheese and remaining oregano over batter.
  5. Distribute tomato pieces evenly over cheese and sprinkle with Monterey Jack cheese.
  6. Bake in preheated oven at 375F oven for 25 minutes or until edges are golden brown and cheese is bubbly.
  7. Cool 5 minutes before cutting squares to serve.
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Cheesy Chicken Quesadillas

December 3, 2013 in Recipes

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Chicken quesadilas


Looking for something easy and delicious for dinner? I found this recipe and I am going to make these Cheesy Chicken Quesadillas tonight. Try it and let me know how you liked it!


Dipping Sauce:

  • 1 cup of salsa
  • 1/3 cup of shredded cheddar cheese
  • 2 tablespoons of sour cream


  • 2-1/2 cups of Monterey Jack cheese
  • 1-1/2 cups of shredded leftover chicken\2/3 cups of salsa
  • 4 large flour tortillas
  • Directions:
  • Preheat oven to 400F.
  • Combine salsa, cheese and sour cream for dipping sauce.
  • Combine cheese, chicken and salsa for filling.
  • Divide filling over half of each tortilla.

Hope you have enjoyed this recipe – please send me your comments, your input is always welcomed and very much appreciated!




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Asparagus Ricotta Tart Recipe

May 16, 2013 in Recipes

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What a great idea for a different breakfast! Cheesy egg tart, topped with fresh asparagus is quick to make and tastes wonderful.

Asparagus Ricotta Tart:


  • 15 oz. of Ricotta cheese
  • 4 large eggs
  • 1/4 cup of freshly grated Parmesan cheese
  • 1/4 cup of milk
  • 3 tablespoons of chopped chives
  • 1/4 teaspoon of each salt and freshly ground black pepper
  • About 8 oz. of fresh, thin asparagus spears


  1. Mix all ingredients together until they are uniform consistency.
  2. Pour into non-stick, oven-safe skillet
  3. Top with 8 oz. of pencil thin asparagus spears, trimmed to fit your pan
  4. Bake at 375F for 40 minutes


Hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated





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Save Money – Store Your Foods Properly

July 13, 2010 in Household Hints

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There is a good chance that you have to discard foods that could be made to last longer if stored properly. Knowing how to avoid helping variety of foods from going bad will save you quite a bit of money and prevent waste.
Here is a guide to proper storage of some of the most common foods:

    • Apples

    Your apples will last longer if you store them on your kitchen counter – away from other produce. If you are planning to visit your local market and would like to purchase a bushel of apples you could enjoy over the cold winter months – here is how to:

    1. Start with apples that will keep well. Late-ripening varieties – those harvested at the end of September will do well. They include Red Delicious, Ida Red, Crispin, Spy and a few others.
    2. Inspect all apples for bruises, cuts and soft spots. Only perfect fruit is good for storage.
    3. Sort apples by size – small, medium and large. Large apples don’t store as well so make sure those get eaten first.
    4. Place sorted apples in perforated plastic bags or in boxes lined with perforated plastic to allow for air circulation.
    5. Store in a cool basement, garage, fruit cellar or refrigerator. The idea temperature is 30 – 32F with 90% humidity.
    6. Check your apples regularly for signs of spoilage and remove any damaged fruit.
    • Notes:
    1. Plan to store as soon after picking as possible
    2. Avoid storing your apples near onions or potatoes – they will absorb flavour of other foods
    3. Do not mix apple varieties as they will ripen at different times
    4. Properly stored, your apples will last up to 5 months
    • Bananas

    Store bananas at room temperature until they ripen.Then move them to the refrigerator to impede further ripening. Freeze over-riped bananas to use for making muffin, cakes and breads. The peel will turn black but the fruit inside will be perfect for baked goods.

    • Bread

    Best way to store your bread is in a breadbox or on the counter, keeping it in the bakery bag you purchased it in.

    • Butter

    Best way to store butter is in its original packaging inside refrigerator compartment (not inside the door) Butter can also be frozen for up to 6 months

    • Cheese

    Remove cheese from its original packaging, then rewrap it in a piece of plastic wrap or wax paper and seal inside a plastic bag.

    You can freeze hard and semi-hard cheeses – like cheddar, parmesan and mozzarella. Soft cheese like cream cheese, cottage cheese and ricotta do not freeze well. If you are planning to freeze cheese, leave it in its original packaging (or put into a layer of plastic wrap) and then place into a freezer bag.

    • Eggs

    Store eggs in their original carton inside the refrigerator – not inside the refrigerator door.

    If you are wondering whether you can sue eggs that have passed they use-by date, you can do this simple test:

    Fill a bowl with cold water and put in one egg at a time. If the egg sinks to the bottom, it’s fresh. If it sinks, but stands on its point – it’s till good but needs to used soon. If it floats to the top, it needs to be thrown away.

    • Flour

    If you want to be sure there are no insects or insect eggs in your flour, freeze it for 48 hours. That will kill any insects that may be present.Store your flour in an tight-sealing container in a cool, dry spot.Keep whole-grain flours in the refrigerator or freezer – that will extend their life.

    • Garlic

    Store fresh garlic unpeeled in an open container in a cool, dry place. For a long-term storage, garlic can be dried and braided.

    • Honey

    Store honey in a cool, dry place in an air-tight container. Honey will not go bad – it is recognized as the only food that does not spoil. It will however crystallize, becoming thick and cloudy. If this happens, remove the lid form the jar, place in a pan of water and hear over low heat until honey returns to its original consistency.

    • Lettuce

    Remove from store packaging first, then wrap in paper towel and place in a open storage bag

    • Mushrooms

    The best way to store mushrooms is in a paper bag inside your refrigerator. It is not a good idea to keep them in your vegetable crisper.

    • Nuts

    Keep nuts in shells until you are ready to use them and refrigerate or freeze any that you plan to keep for more than 3 months.

    • Onions

    Store your onions in a cool, dark place, away from moisture. If you have purchase a large bag of onions, try this: cut the legs off a pair of pantyhose, drop an onion into one of the legs and tie it off. Then drop in another onion and tie it off again. Continue until each leg is full. Then hang them up.

    • Potatoes

    Best way to store potatoes is in a paper bag, panty hose or similarly vented container. They need to be placed in a cool, dry and dark spot.

    • Tomatoes

    Store tomatoes at room temperature. Keep out of the sun, once they have ripened.

    How to Freeze Tomatoes

    1. Purchase fresh picked tomatoes from your local farmer’s market
    2. Wash thoroughly and then freeze whole and unpeeled on a tray.
    3. Transfer to freezer bags once they are fully frozen.

    You can also do the following:

    1. Wash and remove the ends of tomatoes.
    2. Blanch, remove skins and freeze whole in proper freeze bags.
    3. You can also chopped them after blanching and then place into freezer bags. You will have great supply for delicious soups, sauces and all your winter cooking!

    Note: You will only be able to use frozen tomatoes in cooked recipes since freezing them will change their texture which will make them too soft for eating.

    Hope you have enjoyed this information – please send in your comments, suggestions and experiences, Your input is always welcomed and very much appreciated!

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