Archive for Dinner

Yummy Chocolate Brownie Fake-Out!

I made some Gluten-Free pasta tonight (rice and corn spaghetti from Barilla). The kids couldn’t tell the difference! The taste and texture was the best GF option I have found. Yay Barilla!!  

But, I decided to take the GF all the way through dessert! Whaaaat? Yup, GF brownies. I have been wanting to try this recipe ever since I came across it and I finally got the black beans the other night. Yup, that’s right-I said black beans! 

I can’t take credit for the idea, as I found the recipe on, but I did add a couple extra Tablespoons of cocoa and a few more mini chocolate chips… because I like chocolate… and because, well, why not?!!?
I have to say, I was a bit skeptical about using beans. I under-baked it (12 minutes) and that seemed to be perfect for the way I like my brownies. They were baked long enough to hold everything together but not long enough to dry them out. The best part was, my daughters had no idea they were made from beans! The taste was pretty good and the texture wasn’t bad, either. I will definitely make these again!

For the actual recipe link, and to visit the site, click here:


Soft Pretzel Buns!

131012_0000I am kind of known for my soft pretzels around here. People go crazy over them and have come to expect them whenever I go somewhere. It just might be to the point where I would be sent packing if I showed up to a party without them! lol. One of our friends came up with the idea of making pretzel rolls for bratwurst or burgers, and with all the ads on television about all the fast food chains having pretzel buns for their sandwiches, we all wanted to find out how a sandwich would taste on one of my pretzels. I had already tried out the breakfast sandwich on my soft pretzels, so when I heard that they would be smoking a pork tenderloin and burgers at Pierstown Press Fest, I knew I had to make some pretzel buns so we could try ’em out! No surprise there, the pretzel buns were a perfect match for the tenderloin and burgers (and sausage, too!)!

Chicken Riggies-A Shout Out to Utica!

Chicken Riggies are a native dish to the Utica, NY area, as far as I know. It’s a chicken and Rigatoni pasta dish that has a little kick to it’s sauce. picture565

This beautiful velvety sauce simmers for an hour until it reduces and thickens enough to hug the pasta.


The pasta is coated with melted butter and parmesan cheese (I used Pennette because it’s small-mouth friendly).


The last step is when the pasta is married with the sauce. Mmmmmm, mmmmmm, good! Thank you, Utica!


Stuffed Rigatoni Pie!

I saw a rigatoni pie posted on facebook and it sounded pretty good. When it was time to make it, I didn’t go back to read the recipe; but rather added a little of this and a little of that. You can always use a lasagna filling recipe if need be.



Start with cooked and cooled rigatoni pasta. Stand on end in a sprayed spring form cake pan.


Mix up some ricotta cheese, some eggs, and some parmesan cheese and put it into a piping bag.


Pipe the cheese mixture into each noodle.


Once the noodles are all piped, tap the pan on the counter to allow the cheese to settle and pipe more if need be.


Mix a jar of sauce and some cream cheese and pour it over the top of the filled pasta. Tap the pan on the counter to allow the sauce to seep down in all the nooks and crannies. Top with shredded cheese and bake at 350 degrees for about 30-40 minutes.


Remove the ring of the spring form pan and cut the pie into sections.


Use a pie server to lift the pie up and plate it. This pie is so good-and so filling, too!

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