Parmesan Hasselback Sweet Potato w/ Balsamic Glaze

Posted on Dec 9, 2015

Oh my, oh my, oh my!!!

These were WONDERFUL!


Screen Shot 2015-12-09 at 7.17.35 AM

And . . . just in case the link ever goes away . . .

Parmesan Hasselback Sweet Potatoes with Balsamic Glaze
Servings: 4 • Size: 1 sweet potato • Points+: 8 pts • SP: 8 (or 4 as a side)
Calories: 302 • Fat: 10 g • Sat Fat: 3 g • Protein: 6 g • Carb: 48 g • Fiber: 7.5 g
Sugar: 17 g • Sodium: 284 mg • Cholesterol: 10 mg
  • 4 medium sweet potatoes, 7 oz each
  • 1/2 tbsp unsalted butter, melted
  • 1/2 tbsp olive oil
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 1/2 oz freshly grated parmesan cheese
  • 1 tbsp fresh chopped oregano
  • 1 tbsp fresh chopped Italian parsley
  • 1 tsp fresh chopped thyme
  • 2 tbsp balsamic glaze, I used Delallo*
Preheat oven to 400 degrees. 
With a large, sharp knife, make ¼-inch slices down the length of each potato, cutting only 3/4 of the way through. 

In a small bowl, combine butter and olive oil. Place the potatoes in a medium mixing bowl and drizzle half of the the olive oil/butter mixture over the top of each potato, then toss to evenly coat.  

Place potatoes on a small baking sheet and sprinkle with salt and pepper.  Bake for 50-60 minutes, or until potatoes are tender inside and caramelized and crisp on the outside.  Drizzle with remaining butter/oil and sprinkle with parmesan, herbs and drizzle with balsamic glaze. 
*To make your own glaze, bring ¼ cup balsamic vinegar to a gentle boil over medium heat until it thickens and reduces by half, about 3-4 minutes.   Makes 2 tablespoons.
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Pumpkin Cheesecake 4-Layer Dessert

Posted on Nov 20, 2015

This decadent, delightful dessert can be made with any flavor of instant pudding! This has been a family favorite for years and is usually served as the “birthday cake”!


Pumpkin Cheesecake 4-Layer Dessert



1 cup flour (or gluten-free flour if desired)

1 cup pecans (can use about any type of nut in a pinch)

1 stick + 2 tbsp. butter (melted)

Mix and place the above in a 9″x13″ pan and bake at 350° for 20 minutes, cool.


8 oz. cream cheese

1 cup Cool Whip

1 cup powdered sugar

Mix and spread over cooled crust.


2 four-ounce boxes of instant pumpkin pudding

3 cups milk

Mix according to package directions; pour over crust; top w/ remaining Cool Whip.


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Update: January 15th

Posted on Jan 15, 2015

Good morning!

My husband and I have developed a habit of going to bed pretty early and then getting up REALLY early. When we met out in the living room around 3:30 AM, I asked him, “Is it too early to make coffee?” He came back with a resounding, “No,” so into the kitchen I went to prepare the steamy brew that makes my heart happy . . . without fail  . . . every day . . . every morning.

Yesterday I made some Scotcheroos!! Whew, they were DELICIOUS!!! Picture? What’s that? You say you want to see a pic? Most definitely .  .  .


Two mornings ago Bryan and I went back to the mall in the early hours before it opened to get our “walk on.” We went around the entire mall twice at a very quick pace. “BA” (before the accident), that would have been nothing, but man, my quads are still sore this morning so we’re gonna go do it again in just a little while. I’m very determined to get back up to the strength level that I used to be at, and I’m so thankful for a hubby that joins me and seems to enjoy it as well. He said that he was having to work to keep up with me and that I was walking as fast as I used to. I was soooooo glad to hear that!!!

Hey, guess what??? I played the piano for worship last night for the first time since that fateful day a little more than two months ago. Again, another very happy heart moment. <3

Okay, much to do . . . have a beautiful, Jesus-filled day, and I’ll be seeing you soon!

Isn’t Life Grand?

lisa 🙂

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Gluten-Free Swedish Tea Cakes

Posted on Dec 16, 2014

We made these little beauties at a recent Christmas baking party . . . and man, oh man . . . they were DELICIOUS!!! I never thought I’d be able to eat these again since going gluten-free, but these were every bit as good as the gluten-filled variety!



Gluten-Free Swedish Tea Cakes

1 cup butter + 3 tbsp. (nobody said these treats were good for you . . . simply gluten-free)

1/2 cup powdered sugar

1 teaspoon salt

1 teaspoon vanilla extract

2 cups Bob’s Red Mill Baking Flour (not to be confused with Bob’s Red Mill All-Purpose Flour)

1 cup finely chopped pecans

Cream butter and sugar well. Add vanilla. In a separate bowl, combine flour, salt, and nuts. Slowly add to butter, sugar, and vanilla. Form 1″ balls. Bake at 350° for ten minutes (they will not turn brown). Carefully remove from cookie sheet and roll in powdered sugar. After the cookies are completely cooled, roll in the powdered sugar one more time. Eat . . . then exercise. 🙂


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Tasty Toasty Turmeric Chai Drink

Posted on Apr 1, 2014

Here is a little concoction I made up that I am currently in love with. No, this is not an April Fool’s joke. I’m in love with this drink. It is an awesome anti-inflammatory aid as well . . . so indulge and enjoy!


  • 1 tsp. coconut oil (I like the Spectrum brand that is organic and expeller-pressed)
  • 1 tsp. non-irridated turmeric (make sure there are no anti-caking additives)
  • 1 tsp. raw honey
  • 1/4 tsp. coarsely ground black pepper
  • 1 cup unsweetened almond milk
  • Generous dash of cinnamon


Heat coconut oil in saucepan until liquid; stir turmeric in until dissolved and blended well. Add honey and pepper, allow to simmer for a few moments as the interaction between the black pepper and turmeric greatly magnifies the potency of the turmeric’s anti-inflammatory and antioxidant properties (said to increase by 2,000x’s!).

Slowly pour in almond milk while stirring and add cinnamon. Continue heating until the mixture is piping hot, but not boiling. Viola, you’re ready to drink this flavorful and beneficial homemade Chai!

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Gluten-Free Scrumptious Lemon Scones

Posted on Apr 1, 2014

Gluten-Free Scrumptious Lemon Scones

Aaaggghh, you just can’t imagine the wafting bit of loveliness this brings. I had never made scones before, and for them to turn out this incredible . . . brings me great joy. The best news of all: they’re gluten-free, but they don’t even begin to taste like it. Whoop! These even passed the muster of my English son-in-law! Here are a few pics . . .


All lined up and ready to go in the oven!


Fresh out of the oven and cooling on the rack.


Glazed and ready to eat!


Waiting for the consumers . . .


Aaagghhh, these were seriously scrumptious!


Here is the recipe. I adapted it from one that I found on that had gluten and milk in it.


  • 1 cup white rice flour
  • 1/4 cup almond meal
  • 1/4 cup sugar
  • 1 1/2 tsps. lemon zest (finely grate the peel of a fresh lemon; make sure you only get the bright yellow portion and don’t grate down to the pith which is the whiter area under the outer peel)
  • 1 tsp. baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter cut into cubes
  • 1/2 cup unsweetened almond milk
  • Lemon glaze: 1 cup powdered sugar, 2 tbsps. fresh lemon juice, 1/2 teaspoon lemon zest


  1. Preheat the oven to 375°.  Spray or grease a cookie sheet.
  2. In a food processor fitted with a metal blade, combine the flours, sugar, lemon zest, baking powder, salt, and butter. Pulse until coarse crumbs are formed.
  3. In lieu of a food processor, you can mix these ingredients together in a large mixing bowl, using a pastry blender or two knives held together.
  4. Add the almond milk and fold gently to blend. Do not overmix.
  5. Drop the batter in small mounds on the prepared baking sheet. You should get 8 scones from the mixture.
  6. Bake for 18 to 20 minutes or until golden and baked through. Cool on a rack while you prepare the glaze.
  7. In a small mixing bowl, combine the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle this mixture over the cooled scones and allow to set.

Preparation time: 10 minutes

Cooking time: 20 minutes

Number of servings (yield): 8



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