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Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 


Saturday Night Pizza Party - Prosciutto & Caramelized Onion Pizza


First, don't be turned off by the weird green tint to the photo above, I do not pretend to be any sort of food photographer whatsoever. I'm way too impatient and don't get good natural light in my oven (lol). Excuses aside... green or not... this pizza is gosh-darned delicious. A savory sweet combination of caramelized onions and salty prosciutto cuts through the richness of the creamy cheeses. I make this pizza a couple of times a month - because it's really fast to put together and I'm essentially lazy.  

I first discovered this pizza at the Pioneer Woman - her recipes are always good for a go. This one was a total hit, even after I made a few changes. The PW makes her own pizza dough, and there's just no way I'm gonna get around to that on any given weeknight. I've got a life you know... I have a whole giant internet to troll and limited time to do it. Basically I subsitute refrigerated dough and shredded mozzarella for the fresh - and pretty much follow her recipe from there on out. I've been known, on occasion, to dollop a few teaspoons of ricotta cheese around the pizza to up the creamy-goodness factor. However you wanna make it... rest assured it's all good. 

Prosciutto & Caramelized Onion Pizza


  • 1 refrigerated pizza crust, I use Pillsbury
  • olive oil
  • 1 large onion
  • 1/4 cup brown sugar
  • 4 oz. package Prosciutto, (one package) torn into strips
  • 1 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan
  • black pepper
  • kosher salt


Preheat oven to 400F. Unroll refrigerated pizza crust onto a baking cookie sheet. Poke several sets of fork holes in the crust and precook for 5 minutes. Remove from oven and set aside. 

Meanwhile, begin caramelizing your onions. Heat 2 Tbsp. olive oil in a skillet. Saute onions for about ten minutes until onions become translucent. Add in brown sugar, set heat to medium and cook onions for another 10 minutes until they begin to get dark brown and all gooey and caramelly. You know what I'm talkin' about. Once the onions are ready, it's time to put together the pizza.

Drizzle olive oil on the precooked crust and spread it around evenly. Spread out the prosciutto and onions evenly. Layer on mozzarella and parmesan cheese. Bake for 11-13 minutes until cheese becomes bubbly and begins to brown. Dinner is served....

This ain't your grandma's green bean casserole

It's Easter weekend, so if you're like half of America, you're spending some time with your family and food is most likely involved. Growing up in northern Oklahoma as a generic-denominational Christian family - Easter was mostly about picking out a new dress with pastel mary jane shoes, a pair of white gloves and pastel ankle socks to match for Sunday church followed by an afternoon of eating and unwrapping chocolate bunnies of various sizes and fighting over the plastic egg with 5 bucks in it. Easter seemed to be the one holiday where we ate ham instead of turkey but other than that, and an extra tray of devilied eggs, the rest of the dinner roster read the same. Included as a Freeman family staple was good old green bean casserole. 

Until I graduated from high school, my mom always made the tried and true, cream of mushroom soup based green bean casserole. It was always good. Or so I thought.... my best friend in high school, we'll call her Kiki B., invited me over for dinner one Sunday at her house and they had green bean casserole. That was the night I realized that there was a whole other world out there, a world where casseroles did not require cream-of-something soup. This casserole had real cheese in it. REAL CHEESE! Swiss cheese, too - how exotic! Well, I brought the recipe home to mom, and ever since then this is the recipe that has graced our holiday table. Thanks Mrs. B - you've changed our family history for the better!

Green Bean Casserole

  • 2 10 oz. pkgs cut green beans (frozen)
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp sugar
  • 1 cup sour cream
  • 1 medium onion, grated
  • 1/2 lb. Swiss cheese, grated
  • 1 cup sharp cheddar cheese, grated
  • 2 Individual serving pkgs cornflakes, crushed
  • 2 Tbsp butter, melted (for topping)


Preheat oven to 400F.

Cook beans as directed on package and drain. Combine butter, flour, salt, pepper, sugar and sour cream in sauce pan over medium-high heat. Stir in onion and cook until it thickens. Combine beans with sauce and pour into a buttered 1 1/2 qt. Casserole dish. Cover with the grated cheeses and top with crushed cornflakes. Drizzle melted butter over entire dish.

Bake casserole for 20 minutes until cheese becomes hot and bubbly under the cornflakes. Cool for a few minutes and serve.


Time for a little Bacon Mushroom Breakfast Muffin love


So... I was spring cleaning today and decided I'd start with the easiest place in the house (and the one where I will get the most distracted and thus abandon all other spring cleaning) the refrigerator. What's a girl to do with half a package of bacon, a tub of mushrooms and a block of cheese, you ask? Make these savory muffins, I say! My husband said it was like eating a whole sandwich in a muffin!

Well, the plan worked. I haven't cleaned a thing except the dishes used to make this recipe as I conveniently got caught up in sharing this edible delight with you instead. If we had anything else worth eating in the fridge... I'd pair this with some fresh fruit and honeyed yogurt.  Instead, I ate two over the sink and snuck one upstairs as a reward for writing this post. 

Lucky for you, this easy recipe is flexible, takes little skill, looks artisanish and tastes like Christmas. It's perfect for a brunch or lazy family weekend breakfast.You can tailor it to your tastes or what's left over in your fridge by substituting a variety of meats and cheese for the bacon and cheddar. Prosciutto and gruyere would be a delicious combination as would a smoked Cheddar and Canadian Bacon. So, go on, do your thing.

Cheesy Bacon Mushroom Breakfast Muffins


  • 1 1/2 cups flour, plus 2Tbsp.
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 cups sharp cheddar cheese, grated 
  • 8 slices bacon, chopped
  • 1/4 cup chives
  • 2 cups button mushrooms, chopped
  • 2/3 cup milk
  • 2 eggs
  • 7 Tbsp. butter, melted


Preheat oven to 400. Spray a regular muffin tin with cooking spray and set aside. 

Fry bacon pieces until crispy and drain on paper towels, reserving 1-2 Tbsp. grease. Using the bacon grease, saute the chopped mushrooms for approximately 5 minutes until softened, set aside. In a large bowl, combine the flour (reserving the extra 2Tbsps.), baking powder, salt, pepper and grated cheese. In a separate bowl, combine the milk, eggs and melted butter. Add the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the bacon. Toss the mushrooms with the 2 Tbsp of flour and mix until just combined. The flour will keep the mushrooms from sinking to the bottom.

Scoop the muffin mixture into prepared tin- filling each tin even with the top.  Bake for approximately 15-16 minutes until tops begin to brown. As soon as you can handle them, remove muffins to a cooling rack to prevent them from getting rubbery.  


A strawberry yogurt cake by any other name will taste as sweet. 

So... it's winter and dreary and that time of year when I get bored and restless and start cooking to keep myself busy. The weather's been 80 degrees in the middle of winter which just makes me want to get moving right on into spring. That might explain my obsession with all things fruity and specifically strawberry. This obsession has made a culinary collision with my quest to find a cake my husband will eat. Yup, the man doesn't like cake... freak.

Good news! I have finally found a cake recipe that he will not only eat, but eat all of it if I'm not looking!... yay, me! I've been granted permission to make this confection as often as I want as long as I don't call it "cake." So folks, I'd like to introduce you to my new favorite cake-like recipe - Strawberry Tartenkuchen.

I thought this cake couldn't get any better until I gave it a fake German name. I picture Heidi Klum asking for another slice of Tartenkuchen at Sunday brunch, her kids begging for the Strawberry Tartenkupkuchens before we all head out to a day of BFFery. The lemony glaze adds a tart compliment to the moist berries in this simple dessert adapted from this Strawberry Yogurt cake recipe at A Spicy Perspective. The hardest part of making this cake is waiting for it to cool. Oh, who am I kidding, I didn't let it cool. 

I'm including instructions to make this in a Bundt pan or as cupcakes - the cake is the same, with slightly different icings. I recommend it both ways... the cake makes a delicious breakfast while the cupcakes are perfect fruity party fare.

Strawberry Tartenkuchen or Tartenkupkuchens


  • 2 1/2 cups flour
  • 2 cups sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 cup butter (2 sticks)
  • 3 eggs
  • 1 cup plain Greek yogurt
  • zest of one lemon
  • 1 Tbsp lemon juice
  • 2 cups diced strawberries

Cake glaze:

  • 4 Tbsp. lemon juice
  • 1 cup powdered sugar

Cupcake frosting:

  • 4 Tbsp. butter, melted
  • 3 cups powdered sugar
  • 3 Tbsp. lemon juice
  • 2 Tbsp. strawberry jam 
  • 1 tsp. vanilla


Preheat oven to 325ºF. Lightly grease a Bundt cake pan or line 24 cupcake tins with paper liners. 

Sift together the flour, setting aside 1/4 cup first, baking soda, salt and lemon zest. In a separate bowl, cream together the butter and sugar with an electric mixer until fluffy. Beat in the eggs, one at a time, and the lemon juice. Lastly, mix in 1/2 the flour mixture, then the yogurt, then the remaining flour mixture until just incorporated. 

Coat your strawberries with the remaining 1/4 cup flour and add to the batter. Pour the batter into the Bundt pan or divide among the muffin tins. Bake in a preheated oven for 60 minutes if making a Bundt cake and 30 minutes if making cupcakes. The cakes are done when a toothpick inserted into the center comes out clean. 

Cool for approximately 20 minutes then turn cake onto a plate to cool completely. Allow cake or cupcakes to cool completely before topping with glaze or frosting. To make the cake glaze, simply whisk together the lemon juice and powdered sugar and drizzle over the top of the cake. To make the glaze for the  cupcakes, melt the butter and combine all ingredients until smooth. Frost each cupcake and top with sprinkles or a slice of strawberry. 

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