From asparagus to liver there is always something that will boost your mood and help you take desert from the dining room into the bedroom…


National Lobster Day!  


If your looking for the ultimate comfort food and love seafood, it would be hard to go wrong with this recipe for Lobster Mac N Cheese!

2 tbsp butter
2 tbsp flour
1C half and half
1C sharp cheddar cheese
1C Gruyere cheese
1/2 tsp salt
1/2 tsp pepper
1/8 tsp cayenne
1/8 tsp dry mustard
1/2lb favorite pasta
1/2lb lobster meat

Preheat oven to 350 degrees. Cook pasta as directed on the packaging or per your liking. Meanwhile in a double boiler over medium heat, melt butter. Add flour and stir to combine. Carefully pour in half and half, stir and let sit for 3-4 minutes. Add handfuls of shredded cheese to warm mixture, stirring occasionally. Continue adding cheese slowly until it has all been added to the double boiler. Season and continue to stir occasionally. Prepare cooked lobster meat by chopping into pieces no larger than bite size, set aside.

Drain pasta and transfer to a large bowl. Pour cheese mixture over pasta. Stir to coat well. Toss lobster in and stir to disperse meat throughout.

Divide pasta among individual oven safe dishes or one large dish. Bake for 15-20 minutes or until cheese is bubbly. Serve warm.



National Strawberry Shortcake Day! 

Strawberry Shortcake


  • 3 cups Ultragrain® All Purpose Flour
  • 1/4 cup finely chopped crystallized ginger
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup Parkay® Original-stick, cut into pieces (3/4 cup = 1-1/2 sticks)
  • 1 cup lowfat buttermilk
  • 2-1/2 pints sliced fresh strawberries (2-1/2 pints = 5 cups)
  • Reddi-wip® Original Dairy Whipped Topping
  • 1/4 cup confectioners’ sugar


  1. Preheat oven to 400°F. Combine flour, ginger, sugar, baking powder, baking soda and salt in large bowl.
  2. Cut chilled Parkay into flour mixture using pastry blender until mixture resembles coarse crumbs. Add buttermilk and stir until evenly moistened. Using 1/3 cup dough for each biscuit, drop onto parchment-lined baking sheet, spacing 2-inches apart. Let stand 15 minutes.
  3. Bake 15 to 20 minutes or until golden brown. Cool on wire rack.
  4. Cut biscuits in half horizontally just before serving. Place 1/2 cup strawberries on each biscuit bottom. Top with dollop of Reddi-wip and angle top half of biscuit to side of each serving. Dust each with confectioners sugar.

National  Peanut Butter Cookie Day! 

peanut butter cookies


  • 1 cup peanut butter , creamy or crunchy
  • 1 1/3 cups baking sugar replacement (recommended: Splenda)
  • 1 egg
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees F.  Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.


National Kitchen Klutzes of America Day!

Kitchen Klutches

This day is for all of us that are technically challenged in the kitchen and I would probably rate highly here, which is why most of the recipes I choose to put on this blog are easy!

So today, if you make a mistake, burn you pie, or otherwise mess up the kitchen you get a free pass.

Sounds like a good day to just have some good old fashioned horizontal fun in the kitchen if you ask me!


National German Chocolate Cake Day! 

german choclate cake

Decedent and indulgent as this cake maybe, it’s not as hard to make as you might think. Why not try this recipe today?
For cake layers

  • 1 1/2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup whole milk
  • 6 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 large egg yolk
  • 3/4 teaspoon vanilla
  • 1/8 teaspoon almond extract
  • 3/4 cup boiling-hot water

For filling

  • 7 ounces sweetened flaked coconut
  • 4 ounces coarsely chopped pecans (1 cup)
  • 14-ounces can sweetened condensed milk
  • 1 tablespoon vanilla

For glaze

  • 2 1/2 sticks unsalted butter
  • 10 ounces fine-quality semisweet chocolate
  • 3 tablespoons light corn syrup
  • Special equipment: 3 (9-inch) round cake pans

Make cake layers:
Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.

Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

Make filling:
Reduce oven temperature to 325°F.

Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.

Increase oven temperature to 425°F.

Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.

Stir in coconut, pecans, and vanilla and keep warm, covered with foil.

Make glaze while milk is baking:
Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.

Assemble cake:
Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

Chill cake until firm, about 1 hour. Transfer cake to a plate.


National Herbs and Spices Day! 

herbs and spices

Every kitchen and every bedroom can and should have a full selection of herbs and spices at hand! Not only can spices add a dash or a big dollop of flavor in the bedroom as well as the kitchen they can be good for you too!


National Strawberry-Rhubarb Pie Day!  June 9

stawberry rhubarb pie

This easy to create pie that is created with the seasons best fruits is a no brainer in our house… Try it today!


prepared pie pastry (8 or 9-inch size; bottom and top shells)
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 1/2 cups fresh strawberries, cut in half if large
2 1/2 cups rhubarb pieces (1/2-inch size)


Combine sugar, flour, salt, strawberries, and rhubarb. Mix well.

Place filling in an unbaked pie shell, then cover with top shell, crimp edges to seal. Cut a few slits in top crust.

Bake in a 375 degree oven for 25 minutes with foil wrapped around edge of pie plate; remove the foil and bake 25 to 30 minutes more or until brown.


National Jelly-Filled Doughnut Day!  June 8th

jelly filled donuts

Ohhy, gooeey and oh so sweet, the jelly filled donut has to rank amongst one of my favorite indulgences in life. I love nothing better than to squeeze that gooey, sweet center from it’s sweet core.

I confess that most times I’m a huge fan of the Dunkin Donut variety when it comes to jelly filled donuts but occasionally I splurge and make my own with the following recipe:

  • 1 cup whole milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
  • 2 tablespoons warm water
  • 3 1/2 to 3 3/4 cups all-purpose flour plus additional for dusting
  • About 10 cups vegetable oil
  • 2 large eggs, lightly beaten
  • 1/2 cup raspberry, strawberry, or apricot jam
  • Confectioners sugar for dusting


Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in granulated sugar and salt. Cool milk to lukewarm (about 90°F).

While milk is cooling, dissolve yeast in warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with fresh yeast.)

Pour milk mixture into a large bowl and stir in 2 1/2 cups flour, 2 tablespoons oil, eggs, and yeast mixture with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary) to keep dough from sticking, until smooth and elastic, 5 to 8 minutes. Transfer dough to another large bowl and sprinkle lightly with additional flour, then cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.

Turn out dough onto a floured surface and roll out with a floured rolling pin until 1/2 inch thick. Cutout rounds with 2-inch cutter. Stretch 1 round to 2 1/2 inches and put 1 teaspoon jam in center, then stretch another round to 2 1/2 inches and use it to cover jam, pinching edges of rounds firmly together. (Pinching will stretch doughnuts to about 3 inches in diameter.) Make more jelly doughnuts in same manner.

Cut through filled doughnuts with floured 21/2-inch cutter, rotating cutter several times to help seal edges. Transfer rounds to a floured kitchen towel, then reroll scraps (only once) and make more jelly doughnuts in same manner. (If dough shrinks after rerolling, let stand 10 minutes.) Cover doughnuts with another kitchen towel and let rise in a warm place 30 minutes.

While doughnuts rise, heat 3 inches oil (about 10 cups) in a deep 4-quart pot until it registers 375°F on thermometer. Fry doughnuts 2 at a time, turning occasionally, until puffed and golden brown, about 2 minutes per batch. (Doughnuts will bob in oil; hold them half submerged with a slotted spoon to brown evenly.) Transfer as cooked to paper towels to drain. Serve warm, dusted with confectioners sugar.


Chocolate Ice cream Day!

Celebrate in style by making this easy recipe brought to you by Alton brown of the food network! Sure does make for some good eats!