Recipe: Peach Muffins

Peach Muffins Recipe
Peach Muffins


Original recipe makes 16 muffins

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups vegetable oil

3 eggs, lightly beaten

2 cups white sugar

3 cups peeled, pitted, and chopped peaches


Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.

In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar.
Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.

Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
Cool 10 minutes before turning out onto wire racks to cool completely.


Credit: ALL RIGHTS RESERVED Copyright 2014


Recipe: Frozen Chocolate Mousse Squares

Frozen chocolate squares

What You Need

 OREO Cookies, finely crushed (about 1 cup)
cup  butter or margarine, melted
oz.  BAKER’S Semi-Sweet Chocolate, divided
tubs  (8 oz. each) PHILADELPHIA Cream Cheese Spread
can  (14 oz.) sweetened condensed milk
cup  thawed COOL WHIP Whipped Topping


Make It

LINE 9-inch square pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.

MELT 4 oz. chocolate as directed on package. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate. Whisk in COOL WHIP; pour over crust.

FREEZE 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See Tip.)

REMOVE dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan; cut into squares. Garnish with chocolate curls.


Credit: Recipe and photograph property of

Recipe: Annie’s Fruit Salsa and Cinnamon Chips


Annie's Fruit Salsa and Cinnamon Chips Recipe

Annie’s Fruit Salsa and Cinnamon Chips

Original recipe makes 10 servings

2 kiwis, peeled and diced

2 Golden Delicious apples – peeled, cored and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas

butter flavored cooking spray

2 tablespoons cinnamon sugar


In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.
Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Coat one side of each flour tortilla with butter flavored cooking spray.
Cut into wedges and arrange in a single layer on a large baking sheet.
Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Credit: Photo and recipe property of ALL RIGHTS RESERVED Copyright 2014

Recipes: 8 Ways to Make Hummus

Hello Everyone,

If you are  like me sometimes you just crave good hummus!
Usually I get my husband Dave our grocery shopper to pick up a little tub or two.
My favorite is Crushed Red Pepper Hummus, any brand will do.
What I finally decided is to keep the ingredients on hand for when I what to whip us my own version.
So I took to Pinterest to find these 8 recipes of this delectable treat.
I hope you enjoy making your own hummus.
Happy Eating,


Hummus one

Avocado Hummus Dip | 1 can of garbanzo beans, drained and rinsed 1 avocado, cubed juice from 1/2 of a lime 1 tablespoon olive oil 1/2 teaspoon sea salt 1/4 teaspoon cayenne pepper 1/4 teaspoon cumin BLEND

Edamame Hummus: Combine edamame (green soybeans) and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Drain. Combine soybeans, oil, juice, salt, garlic, and hot pepper sauce in a food processor; process until smooth. Add parsley, and process until blended. Serve with pita wedges.

Guacamole Hummus! Ingredients: 1 cup cooked garbanzo beans, drained 1 very ripe avocado, sliced 3 tbsp tahini 1/2 lime, juiced 1/2 lemon, juiced 1/3 cup fresh cilantro 3 whole garlic cloves 1/2 tsp salt 1/4 tsp black pepper 1/4 cup extra virgin olive oil

Hummus Recipe One 15-ounce can chickpeas (garbanzo), rinsed and drained well juice from 1 lemon (about 1/4 cup) 3/4 teaspoon kosher or sea salt 1-2 cloves garlic, very finely minced 1/4 cup plain yogurt 3 tablespoons extra virgin olive oil, plus more for drizzling 1/4 teaspoon smoked paprika minced fresh parsley

Bacon Scallion Hummus 4 slices bacon 1 (15-oz.) can chickpeas, drained and rinsed 1/3 cup tahini (sesame paste) 2 Tablespoons fresh lemon juice 2 garlic cloves, chopped 1/4 cup water 2 Tablespoons chopped scallions (green and white parts), plus additional for garnish 1/4 teaspoon black pepper 1 teaspoon salt

Garlicky Hummus

Ingredients 2 heads of garlic 1 can (15-ounce) garbanzo beans, rinsed and drained 1/4 cup freshly squeezed lemon juice (from 2 lemons) 1 tablespoon extra-virgin olive oil 1/4 cup part-skim Ricotta cheese 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon paprika Pinch allspice 1/3 cup fresh flat-leaf parsley.
Recipe from Martha Stewart Living Magazine.

Roasted Garlic Hummus Yield: 2 cups Prep Time: 5 min Cook Time: 30 min Ingredients: 1 head garlic 1 (16-oz.) can chickpeas, drained and rinsed 1/3 cup tahini (sesame paste) 2 Tablespoons fresh lemon juice 2 Tablespoons olive oil 1 teaspoon ground cumin 3 Tablespoons water 3 Tablespoons minced parsley

Easy hummus spiral wraps… “The last time I made these wraps I did Bullseye Spiral Wraps (soy cream cheese and roasted red peppers) super yummy. And here’s the recipe I used today.. Today’s Easy Hummus Spiral Wrap Ingredients: 2-3 Tbsp Roasted Red Pepper Spread handful of shredded carrots handful of baby spinach splash of lemon juice/olive oil fresh ground pepper edamame soy beans avocado slices How To: * Spread the hummus. * Add the ingredients in a thinly spread layer – distribute evenly. * Roll up your lavish bread wrap – tightly. Slice into 1 inch thick rounds. Serve.

Credit: All recipes were taken from Pinterest.

Austin’s Park N Pizza Bloggers Event

Austins Park twoAustins Park FiveAustins Park OneAustins Parkua
You will notice the pizza bar is very popular!! All ingredient used in their food preparations are of the highest quality.
Professional Chefs are on staff to make sure only the best comes out of their kitchen!.
Austin’s Park N Pizza has spent the last 2 years upgrading and renovating the entire park.
Recently, they have updated and improved the food offerings..

On Friday July 18, 2014 my daughter April Bogus her baby Johnny, and I attended a taste testing event at Austin’s Park N Pizza.
Our job was to  answer anonymously a questionnaire on each item served and give our opinions.
We were served four different recipes for pizzas, three for taco meats, pasta dish, and a baked potato.
I gave my honest opinion of the new menu items which were all positive.
Johnny liked all four of the pizzas. I decided he had great taste like his Nana.

Next there was a fun cooking challenge with 3 resident chefs and blogger’s children chosen as sous chefs.
A panel of three judges picked the winner. You could tell the children and chefs took this challenge seriously.
The chef’s team that won was able to contribute $500 to his charity of choice.
Susan B. Komen Foundation was the lucky charity.

Austin’s Park N Pizza is truly the best entertainment value for your money, games, food bars, rides, and in a clean comfortable environment.
As a grandmother, AKA: Nana I enjoyed this event so much and even rode a ride with Johnny my 15 month old grandson. (Shown above taste testing the pizzas.)

Bring your entire family and spend the day making new memories!

Johnny just had to give his compliments to one of the Chefs!
Austin Park Six Johnny is the son of April and Darren Bogus of Austin, TX.
He will welcome a baby sister Dorothy in September.

Special Thank you to the following:
April Bogus who blogs at www.thetattooedtype.blogspot.  She was my photographer on most of these pictures.
The entire staff at Austin Park N Pizza who organized and held this event.
Rebecca from Austin Bloggers for extending the invitations.

Visit Austin’s Park N Pizza online.

Credit: All photographs in this post are property of Kathy Bradshaw and April Bogus.
I was given entry to the venue, food and refreshments as part of a taste testing event.
All opinions are my own and are reflected as so.


Recipe: Gluten Free Brownies

Gluten-Free Fudgy Pecan Brownies



6 tablespoons unsalted butter, cut into pieces, plus more for pan

  • 1/3 cup cornstarch (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 12 ounces semisweet chocolate chips
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 cup chopped toasted pecans


Step 1

Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.

Step 2

Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.

Credit:  Recipe and photograph

Copyright Martha Stewart Living Omnimedia, Inc. All rights Reserved

Recipe: Crunchy-Herbed Chicken Breasts

Crunchy-Herbed Chicken Breasts
TOTAL TIME: Prep: 15 min. Bake: 25 min.


Olive oil-flavored cooking spray
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
2/3 cup panko (Japanese) bread crumbs
2 teaspoons minced fresh parsley
2 garlic cloves, minced
1/2 cup all-purpose flour
1/2 teaspoon pepper
1/2 teaspoon salt
6 boneless skinless chicken breast halves
2 eggs, lightly beaten
1/2 cup all-purpose flour


  • In a shallow bowl, mix the first nine ingredients. Place flour and eggs in separate shallow bowls.
    Dip both sides of chicken in the flour, eggs, then crumb mixture, patting to help coating adhere.
  • Place on a greased baking sheet. Spritz tops with cooking spray.
    Bake at 375° for 25-30 minutes or until a thermometer reads 170°.
    Yield: 6 servings.

Credit: Photo and recipe Crunchy-Herbed Chicken Breasts Recipe photo by Taste of Home
© 2014 RDA Enthusiast Brands, LLC




Recipe: Zucchini Onion Pie Recipe

Zucchini Onion Pie Recipe


1 cup grated Parmesan cheese
3 eggs

1/2 cup canola oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt

1 small onion, chopped
1 cup biscuit baking mix
3 cups sliced zucchini
1/8 tsp. pepper

In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate.
Bake at 350° for 25-35 minutes or until lightly browned.
Yield: 6 servings.

Credit: Photo Zucchini Onion Pie Recipe photo by Taste of Home.  © 2014 RDA Enthusiast Brands, LLC