Quilted Tote Bags 

I plan to make this   i got material and batting so I am all set. I just need to do it lol
SO maybe today is the day. Will post a pic when and if I get it finished.

Quilted Tote Bags : Quilting Projects :  Shop | Joann.com


Blueberry Breakfast Tops

WW Points  Plus  4   old points 3   


2 sprays cooking spray
1 1/4 cups fresh blueberries, or frozen and thawed
2 Tbsp sugar
1 1/4 cups all-purpose flour
3/4 cups uncooked cornmeal
1 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1 cup buttermilk
1/3 cups  honey
3 Tbsp unsalted butter, melted
1 large egg, beaten

Preheat oven to 400°F. Coat a large baking sheet with cooking spray.

In a medium bowl, toss blueberries with sugar; set aside.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.

In a small bowl, whisk together buttermilk, honey, butter and egg. Pour wet ingredients into flour mixture and beat thoroughly to combine; fold in berries.

Place twelve 1/4 cup scoops of batter on prepared baking sheet about 2-inches apart. Bake until tops just start to turn golden, about 12 to 15 minutes. Yields 1 per servings.


Pasta with Italian Chicken Sausage, Peppers and Escarole

This hearty Italian pasta dish has plenty of flavor without all the added fat of traditional pork sausage. Quick, easy and delicious! 
I found this recipe at Gina's Weight Watcher Recipes. I will make this when hubby decides to go back on weight watchers.



12 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
1 tsp olive oil
1 medium onion, chopped
1 red bell pepper, chopped
5 cloves garlic, chopped
1 lb Italian chicken sausage, removed from casing
1 medium head escarole, rinsed and torn into bite sized pieces ( or bag)
1/4 cup grated Parmigiana Cheese
1/4 tsp crushed red pepper ( optional)
salt and fresh pepper to taste


Rinse escarole and tear into bite sized pieces.

Cook pasta in a large pot of salted water. Reserve 1 cup water before draining.

While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper.

Cook until soft, about 4-5 minutes.

Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.

Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.

Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.

Servings: 6 • Serving Size: 1-1/2 cups 
Old Points: 6 pts     • Points+: 8 pts
Calories: 297.7 
Fat: 5.5 g 
Protein: 20.6 g 
Carb: 47.2 g 
Fiber: 7.5 g 
Sugar:1.1 g


Baked Breaded Eggplant

 This is one of my favorites during the summer, with all the fresh grown eggplant. Hubby and I just love breaded eggplant and baked is so crispy with out the grease. Also you can make Eggplant parm since it makes a lot. You can freeze and make another time. 


2-3 large Italian eggplant (peeled or unpeeled, up to you)
3 eggs, whisked in a large shallow bowl or dish
2-3 cups Italian seasoned breadcrumbs
1/4 cup of grated Parmesan cheese
salt and fresh ground pepper
PAM spray




Cinnamon Apple Scones

Here's another scone recipe. I just LOVE scones
and it seems my stomach does to. Hubby also
loves them as well as my
dad when i bring him some.
You can also use glaze.


4 & 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups (3 sticks) cold unsalted butter, cut into 1/4-inch pieces
1 & 1/4 cups plus 2 tablespoons buttermilk
1 tablespoon ground cinnamon
2 cups peeled, chopped Granny Smith apples ( or what u have on  hand)
1 large egg, beaten
2 tablespoons milk

cinnamon sugar (1/2 cup granulated sugar + 2 tablespoons ground cinnamon)


Preheat oven to 400°. Line or lightly grease 2 baking sheets and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender ( I use 2 knives ) until the mixture resembles coarse meal.  Stir in cinnamon and chopped apples. Do not overwork the dough.

Add 1 & 1/4 cups of buttermilk. Mix until combined and the dough begins to stick together. Add remaining buttermilk if dough is too dry.

Turn the dough out onto a lightly floured work surface. Roll or pat dough into two 6-inch rounds about 1 & 1/2 inches thick. Cut each round in half, then cut each half into 3 triangles. Place on baking sheets.

Mix together beaten egg and milk. Brush the tops of the triangles with egg wash. Then, sprinkle with cinnamon sugar. Bake 25 to 30 minutes, or until golden brown and firm to the touch. 

 Serve immediately and add glaze if desired.
  1. Melt 1/4 cup (4 tablespoons) of butter in a saucepan or microwave.
  2. Sift 2 cups of powdered sugar into a medium size bowl.
  3. Add the melted butter to the powdered sugar.
  4. Add 2 tablespoons of milk.
  5. If desired, add 1/4 teaspoon of almond extract or 1/2 teaspoon of vanilla for flavor.
  6. Beat until smooth and creamy, adding a little more milk if necessary.
  7. Drizzle over a cooled cake.


  1. For a richer and creamier glaze, use heavy cream in place of the milk.


Apple Crumb Cake

I was at my friends house this past week end. They have a apple tree in the back and I took some home. I wasn't sure what to make and while searching online this morning i came across this recipe. I did change it some to my liking. I hope you enjoy it as much as I did. It would be great with a cuppa coffee or tea.


4 to 5 medium or small apples - about 4 cups worth of peeled, cored and cut up  apples,  but you can do it with a bit more or less
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk
1 large egg, beaten
1/3 cup melted butter