Recipes ~

Pumpkin Breakfast Cookies


Hi Friends ~

Hope you are all having a wonderful day.

I saw these breakfast cookies on Pinterest, and knew I wanted to make them for our upcoming sisters weekend.   Every year one of the sisters hosts a sisters weekend.  Its the best time.

This year it will be hosted by Lori.  She lives on Long Island so it will be 2 trains to get to her, but so worth it to spend time with my beautiful sisters.

I have decided to make these breakfast cookies as a little fall gift for each of them.   They all like to work out so this will be a perfect breakfast treat for them.


For the recipe go here

I packaged them in small cellophane bags, and attached the recipe to the package.


This sweet recipe card can be found here

Ann from “Sutton Place” created these sweet recipe cards ~


I hope you enjoy these delicious breakfast cookies as much as I did.

Have a wonderful day.

Much love,






Recipes ~

Amazing chicken dinner

Good morning friends ~

Last night I made a new recipe.

This took a bit of time, but so worth it.  Like any new recipe you find yourself constantly going back and reading the directions.

Im thinking after a few times making this recipe I might not have to look at the directions anymore.


You can use any kind of pasta, but I like the Rotini.  It keep all the flavor from the sauce in those little spirals.

Here is a closeup


Click~ HERE ~ for the entire recipe.

Enjoy your day especially if you live in the North East, it’s going to be beautiful for the next few days.

Until next time.

Much Love,

Rose 🌺🌺






Our Home ~ · Recipes ~

Window Herb Garden

Hi Friends ~

Recently I came across a great idea from one of my blog friends, and I thought I should share this.

Here is her link

She has the directions you can follow to make this yourself.

herb 5

I’m so happy they fit so nicely on the window sill.

The only thing I did different was to add these little hearts to the top of the close pin.


I put the tag right on the close pin.  I found it easier to use a little bit of glue and stick it right onto the close pin.

herbs 1

herb 2

herb 4

You can purchase the galvanized metal planter set  here.

And the Printable Herb Garden Markers here.

I love that I can just go to the window sill and get my mint now – and the basil and parsley as well.

Thank you Anne for this great idea.

Just had to share.

Have a wonderful Sunday.

Much love,



p.s. The little hearts can be purchase at Michael’s

Recipes ~

Strawberry Oatmeal Breakfast

Hi Everyone ~

I found this amazing recipe on Pinterest the other day.  I can’t believe I found this now, because I was looking for something simple you could make the night before over the holidays.  This will be on our Christmas holiday table next year for sure.

oatmeal recipe 2

Here is the recipe ~

2 cups old fashioned rolled oats

1/3 cup packed light brown sugar

1 teaspoon baking powder

1 teaspoon grated orange zest ( I used the whole orange for zest)

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup pecans, chopped

1 cup strawberries (I used the whole container)

2 cups reduced fat (2%) milk

1 large egg

3 tablespoons butter, melted

2 teaspoons vanilla extract

1 banana – 1/2 inch slices

Directions ~

Heat oven to 375 degrees.  Generously spray inside of an 8″x 8″ square baking dish with cooking spray & place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, orange zest, cinnamon, salt, half the pecans, & half the strawberries.  Add to prepared baking dish.  Arrange the remaining strawberries, pecans on top of the oats. Then, scatter the banana slices.

In another large bowl, whisk together the milk, egg, butter and vanilla extract.  Then, pour over oats and fruit.  Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.

Bake oatmeal for 35-40 minutes or until the top is golden brown and the milk mixture has set.

Serve warm ~

Enjoy it’s delicious ~ Had this for breakfast this morning.

Have a wonderful Sunday.

Much love,



Recipes ~

Roasted Vegetables

Hi Friends ~

Today I am sharing my recipe for roasted vegetables ~


1 stalk of asparagus

1 yellow ~ 1 red ~ and ~ 1 orange pepper

4 potatoes

1 container of grape tomatoes

5 carrots

Cut all vegetables up in small pieces

Put them all in a large plastic bag

Add salt ~ pepper ~ olive oil ~ parsley ~ onion powder ~ and ~ basil to the vegetables.

Close the plastic bag and shake until it is evenly distributed ~ refrigerate for one hour.

Put vegetables onto cookie sheet with an edge and put into 350 preheated oven for one hour.

After 30 minutes flip vegetables around and cook for an additional 30 minutes.


Hoping you are having a peaceful day.

Much love,


Recipes ~

Go to Breakfast


This is my go to breakfast –

I cut up an apple into small pieces

Add 1 5.3 oz container of Chobani Yogurt ( I love Pineapple)

Add 1/4 cup of Fruit & Honey Granola



  • 3-1/2 Cups Quaker Oats
  • 2 tablespoons chopped pecans
  • 1/2 cup honey
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt (optional)
  • One – 6-oz package diced dried mixed fruit  –  about 1-1/3 cups


Heat oven to 350

In large bowl, combine oats and pecans; mix well.

In seperate bowl, mix honey,vegetable oil,vanilla & cinnamon salt if you like

Mix together with wisk –

Pour over oats & pecans – (use a large fork to mix ingredients together)

Spread evenly in 15×10 inch jelly roll pan (rimmed baking sheet)

Bake 25 to 30 minutes or until golden brown, after 15 minutes take out of oven and stirring mixture around

Put back in oven and cook another 10 minutes (should be finished )

Stir in fruit as soon as you take out of oven

Let cool and ENJOY………

Calories 210 per 1/2 cup 

*I use on top of yogurt and only use 1/4 cup – its plenty.

Recipes ~


This is my first time making an apple tart ~

I have to say it came out amazing ~ I did not taste it yet, but if it tastes as good as it smells, I’m thinking it will be pretty good.

This is before it went into the oven ~


This is just coming out of the oven ~


And this is how I am serving it tonight ~


And now for the recipe ~


6T of butter (I used unsalted)

1T of sugar

1T vegetable oil

3T water

1 Cup Flour

1/2 cup of apricot jam

small amount of powdered sugar

Put butter, sugar, vegetable oil, & water into a Pyrex dish and microwave for 90 seconds.

Mix all wet ingredients together, add flour right away and mix everything together.  It will be warm, but this is good – you will be able to form the dough in bottom and sides of tart pan.

Poke bottom of shell with a fork

Put into fridge for 30 minutes.

Preheat oven 400 

Take shell out of fridge and let stand till it becomes room temp. around 15 mins. 

Use a piece of parchment paper large enough to put on top of the shell and have some fall over the sides of the pan

Place about 1-1/2 cups of rice on top of the parchment paper to weight it down

Cook for 20 minutes 

While this is cooking ~ begin preparing apple filling


4 Granny Smith Apples

1T butter

1/2 cup sugar

1/4 t cinnamon

1/2 ~ 3/4 cup of apple sauce

On stove top melt butter, sugar & cinnamon ~ pour apples into butter mixture.

Cook apples for 10/15 minutes on med/low heat until apples become a little soft, not too soft ~


Place in microwave dish and cook for 1 minute

Strain with small strainer to get all the juice from the jam

Use 1T of liqueur of your choice  ~  I used Disaronno 

Stir together in apricot jam ~ then use pastry brush and coat the bottom of the pie shell with the mixture.

Keep the rest for later.

Take the pie shell out of oven and remove the parchment paper and rice 

Let stand until room temp around 30 minutes.

Put apple sauce in bottom of shell

Start arranging apples ~ placing them in a circle around the shell ~ continue to go all around the shell then in the middle.  It will form a rose like shape (this is why the apples need to be on the softer side)

Brush melted butter 1T on top of apples and top of pie crust.

Put into 350 oven for 25/30 minutes

 After tart is finished take out of oven and put small amount of powdered sugar on top of apples and put back into oven on broil for 1 ~ 2 minutes (watch so it does not burn) 

This will melt the sugar and the apples will be a bit brown on the edges.

Then use the remaining apricot jam mixture and brush all over the top of the tart including the crust.

Refrigerate for several hrs 

Can be made in morning and served later that night.

You can warm up before serving.


Much love,


Recipes ~



My Recipe ~

1- carrot

1- stalk of celery

Fresh baby spinach (one container)

1/2 – leek

1 – egg

baby pearl pasta (about a cup) you can add less or more if you like.  I like using a cup because the pasta will absorb the liquid and then it looks like a stew instead of a soup.

2 -containers of chicken stock

salt & pepper (to taste)

pecorino romano cheese also to taste – (we love cheese so we use a lot)


1/2 – lb of ground turkey

1/2 – lb of ground pork


Directions ~

Make meatball first – I use 1 egg, about 1t each of parsley, onion powder, and 1/2t of salt & pepper – 1/4 cup of pecorino romano cheese.  Mix all together

Set aside (I place them on a sheet of wax paper)

Prepare your stock by first cutting up leeks, celery and carrot very small

Put small about of olive oil in bottom of pot (the one you will be using for the soup) put leeks,celery & carrots and cook for about 5 ~ 7 mins.

Add chicken stock, bring to a low boil – put the meatballs into the stock.  Turn down to med heat let meatball cook for about 30 mins

Add spinach and small pearl pasta simmer for another 30 mins. 

Place in bowls and add the pecorino romano cheese…..

YUM *************


Much love,


Recipes ~

Pasta with tomato broccoli & shri


leek – 1/2

basil – 6 leaves

plum tomato’s – 5/6

broccoli – 1small head

shrimp – 36 jumbo shrimp

pasta – 3/4 lb.

olive oil – 1/4 cup

white wine 1/4 – 1/2 cup

Pecorino Romano cheese

Salt & Pepper


Put large pot of water on for pasta

In large skillet add olive oil saute 1/2 a leek, about 5/7 mins. 

Cut tomatoes and put into saute leeks – put cover on pan and simmer for 10 mins.

Add broccoli (or whatever vegetable you like) – simmer covered for 5/6 mins.

You will see that you need a little more liquid for the vegetables – I use 1/4 – 1/2 cup of white wine, but you can also use chicken stock.

When pasta is almost finished – put shrimp into broccoli & tomato mix. Add cover again and cook for 5 mins or until shrimp is cooked.

Drain pasta …..

Add vegetable & shrimp mixture to pasta and top with Pecorino Romano cheese.

Chop basil and sprinkle on top of pasta.


Makes enough for 6 servings.