Healthy Wrap with Hummus and Avocado

I really love Sabra Hummus with Pine Nuts and Herbs. A heaping tablespoon with half of an avocado on a low – carb wrap is a perfect meal for me since I have been lo – carbing my diet, the pounds have started creeping back up so I have been diligent about what I eat. Sometimes I add cucumbers or roasted red peppers, this hummus looks like it has bits of red peppers.
Add a shmear of hummus ( just like in NYC when the bagel shops add a shmear of cream cheese on a bagel!) take a half of avocado make slices in the skin, scoop out.
Layer avocado over shmear of hummus.
Add dried herbs on top, I have added dried cilantro.
Bring to your mouth and take a big bite! Happy Lunch or Dinner, yummy with a tossed green salad. This post has been linked up to these wonderful blogs! :

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Clam Linguine

This is pure unadulterated Comfort Food. This is the pasta that I was raised on. This is the way my Grandpa made Clam Linguine and the way my Mom made Clam Linguine and the only way I know how to make it. When hubs in charge of dinner, this is his go to recipe. He reminds me so much of my Grandpa. Grandpa was a singer and poet and Irish, so is hubs, and Grandpa would love it that this is hubs favorite recipe. Grandpa is with us when we make his Clam Linguine, I can hear his laugh.  This was what I requested my Mom to make for me as my last supper before I was a mother when I was in labor with my son. It is a simple recipe, but don’t leave out any of the ingredients. One time hubs made it without parsley and my heart ached for that parsley….I just had to make it again that weekend because the flavor combination is perfect, crunchy, salty bacon, caramelized garlic, black olives,  chopped clams, not whole,( we have tried and it just doesn’t cut it), butter, olive oil, crunchy, fresh taste from Italian flat leaf parsley all together smothering AL dente linguine. Anytime, lunch or dinner, with buttery garlic bread and tossed green salad, and of course a glass of Pinot Grigio! Abundanza!!
Chop 4-5 garlic cloves, saute in Olive Oil on medium heat. After a couple minutes, add 2 cans chopped clams, add one can chopped black olives. Turn heat to low, let simmer.
Add 1/2 pound of crispy bacon ( I like to cook bacon in the oven, hubs prefers cooking bacon in the wok outside on the BBQ, drain on paper towels, I usually make one pound and by the time the kids nibble on it before dinner, there is about 1/2 pound left to add to the sauce.) Add chopped flat parsley, I added dried parsley this time, just not the same, trust me on this one, I have been eating this pasta for over 40 years! Gently mix ingredients for sauce, place over AL dente Linguine. Perfecto!
Sauce is ready! No need to add salt, just some fresh ground pepper.
Clam Linguine at perfection. Trust me, you may never go back. This recipe has been linked up to these wonderful blogs! :

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Miz Helen’s Country Cottage<a href=”; target=”_blank”><img src=”; border=”0″ alt=”Miz Helen’s Country Cottage” /></a>

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Double Berry White Chocolate Mini Muffins

Along with The Classic Egg Tray that was gifted to me by My Blog Spark was this wonderful Norpro Nonstick Mini Muffin Pan. I love making muffins and cupcakes, I actually collect cupcake and muffin cookbooks. I am in awe with my talented baker friends who can easily create beautiful baking masterpieces. I on the other hand create muffins that get gobbled up by my teens in less than 5 seconds. Today I have created a double berry white chocolate mini muffin that is quick and easy. Perfect for breakfast or brunch or a snack.
Mini Muffin Pan
Ingredients: cooking oil spray, flour, sugar, baking powder, salt, 1/2 cup blueberries ( fresh or thawed frozen), 1/2 cup blackberries,  3/4 cup milk, 1 egg beaten, 1/3 cup butter melted, 1/2 cup white chocolate chips
Lightly spray muffin pan with cooking oil
In a bowl, combine flour, sugar, baking powder and salt.
Add milk
Add egg and melted butter. Mix until dry ingredients become lumpy. Do not over beat.
Add 1/2 cup of Blackberries
Add 1/2 cup Blueberries
Add 1/2 cup white chocolate chips
Gently mix, divide batter evenly among cups.
Bake 20-25 minutes in a 400 oven or until tops spring back when lightly touched.
Yummy Easy Double Berry White Chip Mini Muffin
Perfect with a glass of milk or cup of tea.
Posted by PicasaDouble Berry White Chocolate Mini Muffins

  • 1- 3/4 cups flour
  • 1/3 cup sugar
  • 2- 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup fresh or thawed frozen blueberries
  •  1/2 cup blackberries
  • 1/2 cup white chocolate chips
  • 3/4 cup milk
  • 1 egg beaten
  • 1/3 cup butter, melted


  1. Preheat oven to 400 F.
  2. Lightly spray muffin pan with cooking oil. In a bowl combine flour, sugar, baking powder, salt.  Add milk, egg, and melted butter. Mix until dry ingredients become lumpy. Do not over beat. Fold in blueberries, blackberries and white chips. Divide batter evenly among prepared muffin cups. Bake 20 to 25 minutes or until tops spring back when lightly touched. Recipe makes 2 dozen mini muffins.

    “Disclosure:  The gift pack, coupons, information, and additional gift pack have been provided by Land O’Lakes through MyBlogSpark.” This recipe has been linked up to these fabulous blogs:Photobucket

Easy Deviled Eggs

Easter has come and gone with little time to make Deviled Eggs. So you can only imagine how thrilled I was to be the lucky recipient of My Blog Spark gift of 1 dozen carton of Extra Large Brown Farm Land O Lakes Organic Eggs Extra Large Brown Farm Land O Lakes Organic Eggs and 1 Classic Egg Tray. Deviled Eggs are very simple to make and there are so many ways to make them. I took a little poll on Facebook and most of my fans agreed on the Classic Style as their favorite. I have been eating Deviled Eggs ever since my Great Grandmother, Mattie Cook was making them for the holidays and other occasions, so I am a big fan. Hubs and I didn’t take much time in devouring the little eggie concoctions, the kids didn’t get to try them ( they were out with friends) great excuse to make more today!
Xtra Large Grade A Brown Farm Eggs- Coupon worth up to $5.99 for one dozen,  I need to raise chickens!
Place 6 eggs in a pot, cover with cold water.
This is the lovely Platter for year round use, fun for parties!
Ingredients: Eggs, Mayo, Dry Mustard, Salt and Pepper, Fresh or Dried Herbs, Paprika, seriously EASY!
One Deviled Egg coming Up!
Set heat at Medium High heat until water comes to a boil, turn down to low and let boil for 15 minutes, drain water and cover eggs with cold water. When eggs have cooled off, peel eggs. This one is perfect. Fresh eggs are the best!
Cut Egg in half, lengthwise
Scoop out yolks, place egg whites on your favorite tray.
Mash up egg yolks in a bowl with a fork.
Add 2 Tablespoons Mayo
Add 1/4 teaspoon dry Mustard, I just love this can, be careful not to dump it on your clothes and floor when opening like I did!
Add Salt and Pepper
Add Fresh or Dried Fine Herbs (Penzey’s Spices are my favorite!)
Mash with a fork until smooth and well combined.
Spoon some of the filling into each hole until all are filled.
Fill it  up with a little mound of yummy egginess
Top with Fresh or Dried Herbs and Paprika
Bite size treat, try to eat just one, I dare you! Pure comfort food and great for a snack!

“Disclosure:  The gift pack, coupons, information, and additional gift pack have been provided by Land O’Lakes through MyBlogSpark.”

This recipe has been posted to these wonderful blogs!:Photobucket

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