Every christmas as a child my mom would make these cinnamon-sugar buns while we opened our gifts. It was a definite highlight to the holiday. I have continued the tradition with my son and husband. However, I just couldn’t wait 8 more months and made them for Easter breakfast.

All you need for these goodies is:

1 roll of Pillsbury biscuits

1 stick of butter

1 cup (or so) of sugar

1 tablespoon (or so) of cinnamon

1 brown paper bag

Preheat and bake biscuits according to their directions. Meanwhile, melt the butter in a saucepan over medium heat.

Once biscuits are baked, dip them in the butter and place on a plate.

In a brown paper bag mix together the sugar and cinnamon

Toss the biscuits in the cinnamon-sugar mixture until coated.

Next step, DEVOUR !


Here is a little cheat sheet of wines that pair well with specific types of dinners. You can certainly use this for Easter, but also for any other dinner party ,or even when you are out to eat.  Don’t hold me to the prices, they may vary slightly from store to store. 

Hope this helps!

If you are eating ( blank), try pairing it with (blank)


* Barbea de Vine, $14.99

* Seguret Cote du Rhone, $18.99

* Valori Montepulciano d’ Abbruzzo, $14.99

* Ch. Thieuley Bordeaux, $18.99

* Gini Sangiovese, $8.99


* Alfredo Roca Pinot Noir, $12.99

*Grayson Cellars Pinot Noir, $14.99

* McManis Family Vineyards Pinot Noir, $13.99

* La Croix Gratiot Picoul de Pinet, $12.99


*Zenato Pinot Grigio, $12.99

*Cousino-Macul, Saugvignon Gris, $16.99

*Sharpe Hill “Ballet of Angels” White, $13.99

*Sokol Blosser Pinot Gris, $17.99

* Alfredo Roca Chardonnay, $9.99

* La Croix Gratiot Picoul de Pinet, $12.99

* McManis Family Vineyards Pinot Noir, $13.99

* Master Peace Red Willie Blend, $12.99


* Poppy Hill Cabernet Sauvignon, $10.99

*Tamarack Cellars Firehouse Red, $19.99

*Tangley Oaks Cabernet Sauvignon, $19.99

* Molly Dooker “The Maitre D” Cabernet, $29.99

* Primus Veramonte Blend, $24.99


* Blondeau Sancerre Blanc, $19.99

* Ch. Lamothe White Bordeaux, $14.99

* Zenato Pinot Grigio, $12.99

* Sokol Blosser Pinot Gris, $17.99


* Ruffino Modus, $29.99

* Gini Sangiovese, $8.99

* Valori Montepulciano d’Abbruzzo, $14.99

Want to eat one of these mouth-watering pictures? Click on the image for the recipe. 

It’s funny how people seem to recreate the same menu year after year for holidays. At least that is the case in my family. Don’t get me wrong, I always look forward to my grandmother’s garlic mashed potatoes that are oh-so-good to be true, but for the most part there are the other side dishes that are just ‘ehh’ that are probably the only thing about your holiday that hasn’t been updated.

So here are a few ideas to replace your so 20 years ago side dishes with something a little more exciting!

I’m hungry already!


3 ounces thinly sliced prosciutto

2 small bunches ( about 1 3/4 lbs) asparagus, trimmed

1 tablespoon of extra- virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Heat oven to 350. Place prosciutto in a single layer on a baking sheet. Bake until crisped, 8 to 10 minutes. Transfer to a plate to cool.

Meanwhile, bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 3 to 5 minutes, depending on thickness. Drain and transfer to a bowl of ice water. Drain again and pat dry.

Cut asparagus into 2-inch pieces. Transfer to a bowl. Add the oil, salt, and pepper and toss. Break the prosciutto into pieces and sprinkle over the asparagus.


2 large bunches of broccoli, roughly chopped

4 tablespoons of butter (1/2 stick)

1/4 cup all-purpose flour

2 cups whole milk

2 cups grated Gruyere (8 ounces)

kosher salt and black pepper

Heat oven to 375f. Fill a large saucepan with 1/2 inch of water. Bring to a simmer. Add broccoli, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer unitl slightly thickened, 3 to f minutes. Remove from heat and stir in 1 cup of the cheese, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Toss with broccoli.

Transfer broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35-40 minutes. Let it sit 10 minutes before serving.


3 pounds potatoes (such as Yukon Gold), peeled and cut into 1inch cubes

1 tablespoon kosher salt

2 tablespoons of coarse-grain mustard

1 small bunch fresh tarragon, roughly chopped

1/4 teaspoon freshly ground black pepper

3/4 cup basic vinaigrette

Place the potatoes and salt in a medium pot and add enough cold water to cover by 2 inches. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain and transfer to a serving dish.

Whisk together the vinaigrette and mustard in a small bowl. Pour half the mixture over the hot potatoes, toss, and let stand for 1 hour. Just before serving, drizzle the remaining vinaigrette mixture over the potatoes, add the tarragon and pepper, and toss.


1/2 cup fresh mint leaves, torn

1 tablespoon capers, roughly chopped

1 small shallot, thinly sliced

1 teaspoon grated lemon zest

1/4 cup extra-virgin olive oil

1/8 teaspoon kosher salt

1/4 teaspoon black pepper

1 pound green peas, blanched (if fresh) or thawed (if frozen)

1/2 cup (4 ounces) crumbled goat cheese

In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper.

add the peas and goat cheese and toss gently. Serve at room temperature.

Thank you Realsimple.com for these delicious recipes!! 🙂

This has been one of my spring/summer goto’s for about 8 years. I actually cooked this for my old boyfriend in high school. Such an awkward experience. But the food was good!

Since there are so few ingredients, I suggest to go fresh! It will make all the difference.


1/2 lb of elbows (or any small pasta)

4 fresh vine tomatoes, chopped

1 lb fresh mozzarella, chopped or ripped

a medium bunch of fresh basil, torn

extra-virgin olive oil

salt and pepper

How To

Bring large pot of water to boil and add a handful of salt. Add in pasta and cook until al dente

While pasta is cooking heat oil (about 2 tablespoons) in a large saute pan. Add in tomatoes and cook for about 3 minutes until tomatoes are somewhat soft. Add in mozzarella and basil. Cook another minute or so. Once pasta is finished in to sauce mixture. Serve with a little extra cheese and torn fresh basil.

This recipe serves about 3. My husband and myself finished it, although we each had about 3 bowls full. You can easily double it up however, it isn’t the best left-over.

Yesterday was a cold and rainy day; a.k.a. the perfect day for soup. Have you read Tyler Florence’s cookbook Dinner at my Place? It’s great, full of comfort classics and fabulous pictures. And boy do I love a cookbook with great food pictures! 

Anyways, I have been dying to try this recipe and yesterday was the perfect time to do so.

Chicken Meatballs 

4 links of chicken-apple sausage or equivalent ground chicken

1/2 cup fresh bread crumbs (2 slices fresh white bread ground up)

1/2 cup whole milk

1 egg

2 tablespoons chopped fresh Italian flat-leaf parsley

1/4 cup grated parmesan cheese, plus 2 tablespoons for sprinkling

salt and pepper

extra-virgin olive oil


3 garlic cloves, peeled and smashed

4 fresh thyme springs

2 large carrots, cut into circles

1 medium onion, diced

2 ribs celery, diced

2 quarts reduced-sodium chicken broth

4 black peppercorns

2 tablespoons fresh Italian flat-leaf parsley

1 bay leaf

1 pound tortellini, thawed

1/4 cup of finely chopped fresh Italian flat-leaf parsley


salt and pepper

extra-virgin olive oil

Preheat oven to 375F. Combined loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup of parmesan in a large mixing bowl. Season with salt and pepper. Mix until fully combined. Roll into little meatballs (about a teaspoon size), and set on roasting tray. Drizzle with oil and sprinkle with the 2 tablespoons of parmesan. Roast in over for 15 – 20 minutes, until golden brown and caramelized.

While meatballs are roasting, prepare soup.

Set a large stockpot over medium heat. Add a 2 count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and peppercorns, 2 tablespoons of parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes.

Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and pepper and serve in shallow bowls. Garnish each bowl with a parsley spring and of course, extra cheese.

Yummy  😉

American Chop Suey.

I went about 20 years without having it. Now I make it all the time. It is easy, virtually made in one pot, and delicious.


1 lb ground turkey or beef

1/2 elbow macaroni (here I used whole wheat)

1 clove garlic

1 medium onion

2 peppers (I prefer red although it is traditionally made with green)

olive oil

salt and pepper

1 can diced tomatoes (I like Contedina or Pomi)

parmesane cheese


Heat water to boil pasta. Once at a boil add salt and pasta. Cook.

Meanwhile, chop onion, garlic, and peppers

Heat about 2 tablespoons of olive oil in dutch oven

Add onion and peppers and saute until soft. Add garlic and continue to saute. Season with salt and pepper

Add in ground meat and saute until brown

Pour in tomatos

Season with S+P and any additional seasonings

Once pasta is al dente add to sauce

Sprinkle with parmesan cheese

Have you seen this?

Or this?

I LOVE these centerpieces. Especially for spring. They are fun, cleaver, and bring so much life to a table. Definitely a conversation piece and pretty simple to assemble.

My bridesmaids actually used the second picture at my bridal shower. I still have the tins and use them for a variety of other things.