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February 28, 2018

I have a confession to make - this is my first attempt at making crepes.  Now, I'm kicking myself that I waited so long to make them!  Surprisingly easy, crepes are whipped up (literally) in a blender.  They cook as fast as flapjacks too.  Needless to say, there will be more crepe-making in my future.  This delightful recipe comes from the April 2014 edition of Cooking Light magazine.  The original recipe calls for Swiss chard, but I could not find these greens in my grocery store, so I substituted them with kale.  The crepe-filling turned out wonderful with the changes!  The crepes are topped with a sprinkling of gruyere cheese for a beautiful finish.

Bon Appetit!


You can use any type of greens for this recipe...such as Swiss chard, kale, spinach etc.

You do not have to caramelize the onion.  You can simply cook the onions until they are tender.

The crepes can be made ahead!  Make the crepes, and then stack them between paper towels.  Store in the f...

September 19, 2017

This wonderful recipe comes from the October 2007 issue of Cooking Light magazine.  It is simple to prepare and only has a few ingredients, but if you make it for company, it has the 'Wow Factor' in how it is presented.  If you are not a fan of goat cheese, you can use the Gournay cheese - the results are just as yummy.

The polenta compliments everything in the chicken without stealing the show.  I added some parmigiano-reggiano to up the flavor of the polenta, but feel free to leave it out if you want.  This dish as a whole is a lovely meal for friends and family alike.  If you make this chicken dish, I would love to hear the results.

Bon Appetit!


You can stuff the chicken breasts up to a day ahead.  You can just put them in the refrigerator, until you're ready to cook them.

To save on time, get the water simmering for the polenta while preparing the chicken.  When the chicken is in the oven, make the polenta.

I recommend adding some roasted fall vegetables to this meal...

May 11, 2017

This recipe comes from my mother-in-law, Linda.  I like this cake because the texture is a bit heavier than most traditional angel food cakes.  It holds up well under a pile of beautiful seasonal berries and a dollop of whipped cream.  If you want to present a special cake for a special occasion, why not give this lovely dessert a try?

Bon Appetit!


You will need an angel food cake pan for this recipe.  You will also need a very large glass or stainless steel bowl when beating the egg whites.

When breaking the eggs, separate the yolks from the whites.  I do this over a drinking glass in case the yolk breaks.  If the yolk breaks, discard.  If any egg yolk gets in your egg whites, your eggs will not reach a stiff peak result.  Make sure your egg whites are room temperature!!!

Preparation time is 25 minutes.  Bake time is 35 minutes.


  • 1 1/4 cup sifted flour

  • 1/2 cup sifted sugar

  • 2 cups egg whites (approximately 14 large eggs), room temperatu...

April 6, 2017

This is a wonderful pie!  I have had this recipe for many years, and I do not remember where I found it.  If you love lemon meringue pie, this recipe is perfect for you.  The filling is both sweet and tart.  It has a lovely creamy texture to it.  I like to make mountains of meringue, because it looks amazing when pilled high on top of the filling.  I also use my water-whipped baked pastry shell for this recipe.  Overall, you cannot go wrong with this beautiful and delicious pie.

Bon Appetit!


I place plastic wrap over the egg yolks so they don't dry.

For the meringue, I use six egg whites and a 3/4 teaspoon cream of tartar.

When whipping your meringue, make sure that your egg whites are at room temperature and that all of your utensils and equipment are very clean.  Use a non-reactive bowl.  I use a stainless steel bowl, but a glass bowl will work too.  If it is a very humid day, you may want to wait for a different day.  The humidity in the air can weigh...

February 9, 2017

This recipe comes with a warning - if you make these delicious cupcakes, you may eat them all!  These cupcakes are rich and moist.  They also have a classic red velvet taste that people love.  The half cup of cocoa powder adds the right amount of chocolate balance in this recipe.  This recipe makes 24 to 30 cupcakes.  I usually do 24 as the cupcakes are bigger (so more bites in every one).  I also adapted this recipe from McCormick Holiday.  I made a minor change in their recipe and (I hope) improved on an already classic recipe.

Even though the cake scores high in yumminess, the frosting is what truly pushes these cupcakes from great to extraordinary!  It tastes so good that to describe it is often beyond words (especially when you have a mouthful of cupcake).  These cupcakes are an amazing Valentine's Day treat or great for making any occasion even more special.  The most challenging thing about these cupcakes will be trying to stop at eati...

January 20, 2017

It is getting towards the end of January, and I am guessing all those New Year resolutions on dieting and losing weight are not as appealing as they once were.  I am one of those people that shy away from dieting resolutions.  You might wonder why that is.  You see...I feel it sets me up for failure.  About 4 years ago, I weighed an extra 40 plus pounds.  I would go on diets and lose the weight.  I would then lose my resolve (especially when the food tasted so good) and gain the weight back quickly.  Honestly, my weight has fluctuated a lot in my adult life.  It is a struggle, even today! 

A few years ago, I decided no more diets.  So what did I decide to do instead?  I focused on good clean eating, portion control, and most important, persistence.  By persistence, I mean that even when you indulge once in a while (and believe me, I do indulge occasionally), you still work towards your goal.  For instance, I might decide to have a junk f...

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Anna Weicht

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