Sunday, December 21, 2014

Cookie Time!

Cookie Time!. What are your favorite Chirstmas cookies? These are mine.
1/2 cup butter, melted
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cups all purpose flour
1 12 ouce package red and green baking chips
1/2 cup raisins
1/2 cup chopped pecans
cream butter and sugar together. when smooth, add the eggs and vanilla continue beating until fluffy.
add the salt, soda. then add the flour a little at a time.
when the batter is smooth and all the flour well incorpoated, stir in the chips, raisins and pecans.

Take a teaspoon full and roll it into a ball. this will be a sticky batter (A little flour in the palm of your hands keeps the batter from sticking). Set on a cookie sheet a few inches apart.

Bake at 375 degres for 9 to 11 minutes or until golden brown. Set on a rack to cool. Depending on the size of the cookie the yeild is 3 to 5 dozen.

Enjoy, oops looks like a big 2 legged mouse got into one.

Saturday, December 6, 2014

Apple Cranberry Sald

Christmas is coming and the goose is getting fat, so please pass the salad.

Christmas dinner does not have to be big and overloaded with calories. 

Try this from Kraft. 

Apple Cranberry Salad

Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings, 1-1/2 cups each
1 bag (10 oz.) mixed salad greens  
2 medium apples, sliced  
1 cup PLANTERS Walnut Halves, toasted  
1 cup sweetened dried cranberries  
1/2 cup sliced green onions  
1/2 cup KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing  

Nutrition (per serving)
Calories 200  Total fat 11g  Saturated fat 1g  Cholesterol 0mg  Sodium 140mg  Carbohydrate 25g  Dietary fiber 3g  Sugars 19g  Protein 3g  Vitamin A 10%DV  Vitamin C 15%DV  Calcium 4%DV  Iron 4%DV

Saturday, November 22, 2014

10 Nifty Things to put in your Crock Pot

10 Nifty to do with a crock pot this winter

1.    Lasagna

a.    Layer no bake lasagna noodles with meat and cheese and sauce. Cook in the crock pot for 6 hours on low.

2.    Baked Potatoes

a.    Wash 6 large baking potatoes, scrub well, wrap each tightly in aluminum foil, place in the bottom of the crock pot, add ½ inch of water. Cook on high until tender. Check to make sure to check the water periodically.

3.    BBQ Pork

a.    Trim the excess fat from a 4 lb pork roast sprinkle with salt and pepper. Cook in the crock pot for 2 hours. Pour off excess liquid. Then add favorite BBQ sauce and continue cooking on low for 6 more hours.

4.    Berry Cobbler

a.    Spray the inside of the crock with cooking spray. Put a one pound package of mix frozen berries into the crock. Sprinkle with 1/3 cup of sugar and 3 tablespoons of flour, and 1 teaspoon of lemon juice. Mix 1 cup of flour, ¼ teaspoon of salt, ¼ cup sugar, 1 teaspoon baking powder, 1 teaspoon vanilla, ½ cup milk, mix until smooth. Spoon over the berries and cook for 3 hours, serve with vanilla ice cream.


5.    Chocolate Smores Brownie Cake

a.    Spray the inside of the crock with a little cooking spray. Mix 1 box of brownie mix with ¼ cup of softened butter and 1 egg and pour into the bottom of the crock pot. Then mix 1 package of chocolate chip mix ¼ cup of butter and 1 egg. Drop that by spoonfuls in to the crock pot. Cook for 3 hours on high, then add 1 cup of marshmallows and 1 cup crumbled graham crackers. Cook an additional 20 minutes until the marshmallows are melted.


6.    Play dough for the kids

                                          i.    Mix 2 C flour, 1 C cornstarch, 1 C salt, 1/4 C cream of tartar, 2 C hot water, 2 t oil,. Cook in the crock pot for 30 minutes, stirring after 15, after it forms a ball, take it out and mix in a few drops of food coloring. If it is too sticky, add a couple of tablespoons of water. Wait until it cools and have fun.

7.    Make candles

a.    You need wax, (soy works best) candle holders, wicks with a base, put an inch of water in the crock pot, add the candle holders, break up small pieces of wax and place in each holder, put crock pot on warm, let the wax melt. Add a few drops of scent, and the wick. Turn off the crock pot and let them cool completely before taking them out. After that enjoy.      


8.    Potpourri

a.    Add whole cloves, star anise cinnamon sticks, oranges pieces and cranberries. Add just enough water to cover; there will be a wonderful scent in the air. Don’t let it boil dry check the water from time to time.


a.    Mulled Wine.

2 (750 ml) bottles, of wine preferably merlot, 2 oranges sliced, 1/2 cup honey, 8 whole cloves, 4 cinnamon sticks, 2 star anise, 1cup cranberries, add all ingredients to the crock pot. Cook on low until it starts to simmer. Remove the anise and the cloves. Put crock pot on warm. Keep warm during the party or gathering

10.  Cornbread Stuffing with Sausage

a.    One pound of sausage cooked, a 2 pound cornbread crumbled, 1 tablespoon sage,  2 cups chicken stock 2 cups finely chopped onion 1 1/2 cups finely chopped celery 1/4 teaspoon salt and Freshly ground pepper, to taste. Place all the ingredients in the crock pot and cook for 3 hours. This will make one less item to have to put in the oven for your holiday feast.

Sunday, August 17, 2014

Beef Fillets with Balsamic Rasperry Sauce


  • 2 (about 4 ounces each) bacon wrapped fillets
  • ¼  teaspoon(s) salt
  • ½ teaspoon(s) coarsely ground black pepper
  • 2 teaspoon(s) vegetable oil

Raspberry-Balsamic Sauce

  • 1 teaspoon(s) vegetable oil
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoon(s) balsamic vinegar
  • 3 tablespoon(s) seedless red raspberry jam
  • ¼ cup fresh raspberries
  • ¼ teaspoon(s) coarsely ground black pepper


  1. Prepare Fillets: Pat fillets dry with paper towels. Sprinkle fillets with salt and pepper.
  2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add fillets and cook 2 to 3 minutes for medium, turning steaks over once. Transfer fillets to an oven safe pan and bake at 400 degrees for 10 minutes or to desired doneness. When fillets are done, transfer to platter with any juice; cover with foil.
  3. Prepare sauce:  In the skillet, heat oil over medium heat until hot. Add red onion and 1/4 cup water and cook about 5 minutes or until onion is tender, stirring occasionally. Stir in balsamic vinegar and another 1/4 cup water; heat to boiling over medium-high heat. Boil 1 minute or until slightly reduced. Remove skillet from heat; stir in jam, parsley, and pepper until blended. Return fillets with their juice to skillet, and the fresh raspberries; heat through.


Sunday, August 10, 2014

Brownie Goody Bars

New recipe to try. From Betty Crocker...  Keep you posted how they trun out.


2/3  Cup butter or margarine

5 Oz unsweetened baking chocolate, chopped

1 3/4 Cups granulated sugar

Teaspoons vanilla

3 Eggs

1 Cup Gold Medal™ all-purpose flour*

1/2 Cup chopped walnuts, toasted if desired

Creamy Vanilla Frosting

3 Cups powdered sugar

1/3  Cup butter or margarine, softened

1 1/2  Teaspoons vanilla

1 To 2 tablespoons milk


3/4 Cup salted peanuts, coarsely chopped

3 Cups crisp rice cereal

1 Cup creamy peanut butter

1 Bag (12 oz) semisweet chocolate chips (2 cups)


  • 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In 1-quart saucepan, melt 2/3 cup butter and the unsweetened chocolate over low heat, stirring constantly. Cool 5 minutes.
  • 2 In medium bowl beat granulated sugar, 2 teaspoons vanilla and the eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread in pan.
  • 3 Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours.
  • 4 In medium bowl, mix powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed. Stir in 1 1/2 teaspoons vanilla and 1 tablespoon milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost brownies; sprinkle with peanuts. Refrigerate while making cereal mixture.
  • 5 Place cereal in large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. Cut into 6 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.

Saturday, August 9, 2014

The "eyes" have it.

Potato eyes that is. Or make your own potato crisps.

2 russet potatoes
1 1/2 cups peanut oil
Seasoning of choice. 
Large bowl of water
3 tablespoons of table salt

Slice the potatoes thinly. Use a madaline or slicer. Don't make them any more than about 1/8 inch. 
Add the salt to the bowl of water. As the potatoes are sliced add them to the salted water. 

Let them sit for a least 15 minutes. Drain and dry on paper towls. Get them as dry as possible. Wate and hot oil don't mix. 
Meanwhile heat the oil in a large stock pot. Make sure it's at least 350 before adding the potatoes. 
Cook about 10 minutes on medium heat. 
When the slices are golden transfer to paper towls to drain. 
Add your favorite seasonings .  Cool and enjoy. 
Store them in an airtight container. 

Saturday, July 26, 2014

Creamy Peach Coffee Cake

2 cups peaches
3 tablespoons craisins
1/4 cup milk
1/4 cup sugar
2 tablespoons corn starch

1 1/2 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking sodas
2 tablespoons ground flax seed 
1 teaspoon cinnamon 
1/4 cup butter
Pinch of salt

1 egg
1/2 cup butter milk
1 teaspoon vanilla

2 tablespoons butter
1/4 cup brown sugar
1/4 cup flour

1/3 cup butterscotch chips

In a sauce pan add the peaches and milk bring to a boil over medium heat. Next add the sugar and the craisins. Simmer for 5 minted. Then turn off the heat. 

In a large bowl add the flour, sugar, baking soda and baking powder. Cut the butter into small cubes. Use a fork or pastry cutter to work the butter into the flour. It should resemble course crumbs. Add a pinch of salt. 

Beat the egg and buttermilk together. Add all at once to the flour. Add the flax and the cinnamon. Mix well.

In a small bowl. Add 1/4 flour, 1/4 cup brown sugar and  butter. Use a knife or pastry cutter to work the butter in. It should look like peas when complete.  

Grease a 8x8 dish. Add the batter speed to the edges. Add the peaches.

Add the streusel to the top. 

Bake for 30 to 40 minutes at 350. 

Sunday, July 13, 2014

Baked Macaroni and Beef

1 pound ground beef browned.
1 package mac and cheese make to package directions
1 can peas drained
4 Roma tomatoes chopped
1 can mushrooms
1 can cream of celery soup
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic salt
 1/2 cup chopped onion and bell pepper mixed
salt and pepper
1 cup bread crumbs
1/2 cup mozzarella cheese

Brown the ground beef breaking it up and crumbling while it's cooking add the in the seasons. Next add the drained peas the mushrooms with the can juices and the tomatoes. Simmer for another 5 minutes.

Pour into a casserole dish top with the mac and cheese then the mozzarella cheese and the bread crumbs

Bake at 375 until the top is golden brown.

Maple Pork Chops and Biscuits

OK, I admit it. Betty Crocker is one of my favorites when I need a new idea for dinner. This is a slow cooker recipe that is really good.

I added my special touch of course...

·         1 Tablespoon butter
·         5 Pork chops (3/4 inch thick) Salt and pepper to taste
·         1 /2Pound carrots cut is small pieces
·         1 Can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits), or make your own.
·         2 Tablespoons chopped parsley
·         2 Tablespoons chopped onion
·         3/4 Cup maple-flavored syrup
  • Heat oven to 350°F. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil until browned on both sides. Place pork chops in ungreased 15x10x1-inch pan. Sprinkle with salt and pepper. Arrange carrots around pork chops. Sprinkle the chives over the top. Cover with foil. Bake 10 minutes.
  • Move pork chops carrots to one side of pan; drain and discard drippings. Separate dough into 5 biscuits; arrange in pan next to pork chops and carrots. Drizzle syrup over everything.
  • Bake uncovered 15 to 20 minutes longer or until biscuits are golden brown and pork chops are no longer pink and meat thermometer inserted in center reads 160°F, cand the carrots are tender. To serve, spoon liquid in pan over pork chops and carrots. If desired, brush biscuits with additional syrup.


Sunday, June 29, 2014

Banana Split Pie

1 graham cracker crust
1 pkg vanilla pudding, made to package directions
18 maraschino cherries
2 sliced bananas
1/2 cup crushed pineapple well drained
1/4 cup chocolate fudge sauce
3 tbls Carmel sauce

I made the vanilla pudding for this recipe, but instant vanilla pudding can be substituted.
Start by slicing two bananas. To keep them from turning brown, put them in a bowl of water with 1 tsp of lemon juice.

Drain the pineapple and squeeze as much of the liquid out as possible. Set aside. Next drain the cherries.

To assemble the pie, add the pineapple, and banana slices. Then add the fudge sauce. Pour the pudding on top.

Bake until set. About 20 to 25  minutes. Drizzle the Carmel sauce on top.

Let it cool completely before serving.

Creamy Chicken Bake

2 cups coded chicken cubed  
1 can cream of celery soup
1 10 oz mixed veggies
2 cups biscuit mix
1/4 cup chopped onions
2 teaspoons minced garlic
1cup Milk
Punch of Salt
1 cup shredded cheddar Cheese 

Mix the biscuit mix and the milk together and set aside. 
In a baking dish add the chicken, veggies, salt garlic and onion. Add the soup and the rest of the milk. 
Mix to combine. 
Next add the biscuit mix and top with the cheese. 
Bake at 350 for 20 to 25 minutes, or until it is coked through and the top is golden brown. 

Saturday, May 31, 2014

The Everything Cookie

You've heard of the everything bagel  with poppy seeds and sesame seeds and onion? Well this is the everything cookie.

1 cup butter, melted
3/4 cups brown sugar
3/3 cups granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 tsp salt
1 tsp baking soda
2 1/4 cups all purpose flour
2 cups quick cook oats
1 cup raisins
1/2 cup choclate chips
1/2 cups butterscotch chips

Beat the sugars and the melted butter together until smooth. Then add the eggs one at a time and the vanilla extract. 
Add the salt and baking side. Mix well to make sure there are no lumps. 

Then slowly add the flour and the oatmeal. Mix well. Make sure there is no trace of loose flour in the bowl. 

Now add the chips and raisins. Give it all a good stir. 

Drop spoonfulls onto a light greased  cookie sheet. Space them a couple of inches apart. 

Bake at 375 for about 11 minutes. 

Monday, May 19, 2014

Black Beans and Rice

Meatless Monday

This recipe is quick and easy. It’s perfect for a work night dinner. Black Beans and Rice.

2 cans of black beans
3 small tomatoes, diced
½ diced onion
½ diced green bell pepper
2/3 cup vegetable broth
2 tsp cumin
1 tsp chili powder
Salt and pepper to taste

Sauté the onion and pepper in a little olive oil until soft. Add the beans, tomatoes, and seasonings. Bring to a boil and add the broth. Let it simmer for 5 minutes.

Serve over hot rice.

Sunday, May 18, 2014

Killer Marinated Tomatoes

A friend shared this with me on my Facebook account. They look amazing!


[always use organic ingredients when available.]
3 Tablespoons Fresh Parsley, Chopped
2 Tablespoons Fresh Basil, Chopped
1 Tablespoon Granulated Sugar [raw honey]
1-½ teaspoon Garlic Salt
1-½ teaspoon Seasoned Salt
¾ teaspoons Dried Thyme
½ teaspoons Ground Black Pepper
¾ cups Canola Oil [use healthier oil such as extra virgin olive oil, avocado oil, Macadamia nut oil, etc.]
½ cups Red Wine Vinegar
3 whole Scallions, Sliced
6 whole Tomatoes, Cut Into Wedges


Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours, stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!


Friday, May 16, 2014

Raspberry Lime Parfaits

1 can sweetened condensed milk
2 egg yolks
1/4 cup lime juice 
Graham cracker crust 
1/3 cup raspberries
1 tbls raspberry jam
Simple syrup (sugar and water)
1 tsp unflavored gelatin 
Whipping cream
1 tsp vanilla extract
2 tbls sugar
2 drops Green food coloring ( optional)

Make a simple syrup with 1/2 cup water and 1/2 cup sugar. Add the raspberries and the jam. Bring to a boil. Reduce to a summer. Add the gelatin and continue simmering for ten minutes.  Make sure it is well blended. Pour mixture through a strainer to remove any seeds.  Let cool.

Mix milk egg yolks and lime Juice  an food coloring in a oven proof bowl. 
Bake at 350 for 25 minutes. Bake the graham cracker crust for 10. 

Whip the cream vanilla and sugar until peaks form. Chill for 15 minutes. 

To assemble, break up the graham cracker crust unto small pieces. Place some of the pieces in the bottom of a desert dish or glass cup. The add a couple table spoofs of the lime mixture followed by a tablespoon of the raspberry sauce and a dollop of whipped cream. The repeat the process until the glass is full. Chill for a few minutes before serving. 

Friday, April 25, 2014

Tomato Sauce

5 ripe Roma tomatoes
1/2 tsp salt
2 beef bullion cubes
1 tsp balsamic vinegar
1/2 tsp Worcestershire sauce
1/2 tsp garlic salt
1 tsp onion powder
1 tsp Italian seasoning
1/4 cup water 
3 Tbls tomato paste

Dice the tomatoes, and put them in a small sauce pan. Add all the other ingredients. 
Bring to a boil.  Cook until the bullion disovles, about 10 minutes. 
Pour into a blender and mix until smooth. 
Return to the pan and simmer slowly. Stir in the tomato paste  Let it continue to reduce until it has reached the desired consistency. 

Makes about one cup. And it is fat free and sugar free. 

Thursday, April 17, 2014

Easter Brunch

How about a nice Easter brunch? There are lots of great ideas out there. Here's one from Walmart. With my version I also add bell pepper and onion.
Pretty,  isn't it?



  • 3 tablespoons butter
  • 2 cups Ore-Ida Potatoes O'Brien
  • 6 eggs
  • 2 tablespoons milk
  • 1/4 cup chopped bell pepper
  • 2 Tbs. chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup pepper jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1 cup bacon , crumbled


  1. Heat oven to 350°F.
  2. Melt butter in a microwave-safe pie dish; add potatoes, bell pepper and onion,  microwave for 10 minutes.
  3. Stir together eggs, milk, salt, pepper and pepper jack cheese. Pour over potatoes.
  4. Bake for 20 minutes or until eggs have set. Remove from oven, and sprinkle with cheddar cheese and bacon. Serve immediately.

Monday, April 14, 2014

Cinnamon Roll Bunnies

Here is something fun from Pisbury... Happy Easter.


1   can (13 oz) Pillsbury® refrigerated flaky cinnamon rolls with icing                                              
8 semisweet chocolate chips             
4 red baking chips or candy-coated chocolate candies                        
8 almond slices

1 Heat oven to 350°F. Spray cookie sheet with cooking spray.

2 Place 4 rolls on cookie sheet, about 3 inches apart. Unwind remaining 4 rolls in to long dough strips. For each bunny, place one dough strip, cut ends together, next to a whole roll. Press and firmy pinch cuts ends into top of whole roll. Shape strip into floppy bunny ears.

3 On each bunny, place two chocolate chips for eyes, 1 red baking chip for nose and 2 almond slices for teeth; press firmly into dough.

4 Bake 12 to 15 minutes or until golden brown. Cool 5 minutes before removing to cooling rack. Spread frosting on warm rolls. Serve warm.

Sunday, April 13, 2014

Mexi-Chicken and Rice

Here's a quick meal. and it is healthy and filling and so yummy. Chicken and rice Mexican style


2 ½ oz grilled chicken

¼ cup sliced onion

¼ cups sliced bell pepper

½ cups cooked brown rice

½ cup diced tomato

¼ cup sliced mushrooms

1 tablespoon sour cream

1 tablespoon mild salsa

2 tsp olive oil

1 tsp minced garlic
1 tsp chopped cilantro


Saute onion, bell peppers, garlic and mushrooms with the olive oil for 10 minutes, or until soft. Add the tomatoes and salsa. Simmer for another 5 minutes.

Meanwhile dice the chicken. And stir into the tomato mixture. Add the brown rice. Simmer 2 minutes. Spoon into a small bowl and, top with the sour cream.



(If you are counting points this is just 7 PointsPlus®.)

Wednesday, April 9, 2014

Chicken Apple Salad

New stuff:
Try this great salad next time .

Makes one salad:

1 small apple
3 oz of grilled chicken
4 cups of mixed greens
1/2 cup celery, diced
1/2 cup cucumber, diced
1/2 cup bell pepper, diced
1/3 cup chopped pecans
1/3 cup shreddded cheese (optional)

put the greens in a large bowl, top with favorite dressing. 

Sunday, January 26, 2014

One bowl chocolate cake

1 cup flour
1 cup sugar
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
3/4 cup milk 
1/3 cup oil
1 egg
1 tsp vanilla

Lightly mix flour, sugar, cocoa, soda, baking powder and salt together in a large bowl with a fork. 
Add milk, oil, vanilla and mix well with a wire wisk. Add the egg. Continue beating until it smooth and silky. Make sure there are no lumps. 

Spray a 8x8 dish with cooking spray. Pour in the batter and bake at 350 degrees for 30 mins. 

Let it cool completely. Then frost with favorite frosting or glaze. 

Monday, January 13, 2014

New Year New Diet

Let's talk about that New Years's resolution to lose weight. Have you given up already on that new diet?  We all do it; we all make a resolution to lose weight. I have too. In fact this is the year I've decided on several resolutions. Oh, no I don't think I've taken on too much.

There are so many diets and  programs. Low caeb, low fat, dairy free, gluten free, vegetarian, vegan... On and on the list goes  Everybody has a solution. Everyone has a plan. It can be overwhelming. And not every solution is not right for everybody. 

Now it is true some people are intolerant of certain  foods, and some people make dietary choices for other reasons. 

This where I'm going to get a little boring. My solution... Eat less, move more. Find a support person, and get at least 7 hours of sleep at night. 

Make a routine of keeping a daily journal. Track how much sleep you get, what you are eating, and when, and most important-- how did it make you feel.  The point is to be conscious. Most people are going to be surprised. Just try it for a week. 

The other thing to do is to go get one of those frozen diet meals. It's just to give you an idea about what 300 calories looks like, and guess what you can do better. My point is, some of those frozen meals are loaded with salt and sugar. 


Here is my favorite chicken 4 servings. 

20 oz. lbs chicken breast no skin
1 tbls olive oil
1 Lemon 
1 tbl Butter
1 tbl Rosemary, chopped
1 tsp Salt 
1/3 tsp Pepper

Mix butter and olive oil together in a small bowl. Place chicken in a baking dish. Rub butter and oil on chicken. Sprinkle with salt and pepper and rosemary. Squeeze the lemon over the chicken. 

Bake at 375 untill chicken is done. Serve with 1 cup of roasted vegies and 1/2 cup brown rice. 
Total calories doe the meal: about 450 give or  or take. 

Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...