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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Monday, November 5, 2012


My husband is tall and thin and can eat anything he wants. Myself, I have to watch everything I put in my mouth. Last night I had made the LEMONY PASTA SALAD that I posted in my blog yesterday, and I needed something to go with that, so I looked through my recipe books and found these crispy little pizzas that sounded super easy and carried a bonus of containing only 4 ingredients.
12 wonton wrappers
cooking spray
1 cup shredded mozzarella
1/2 tsp. Italian seasoning
12 slices of pepperoni
Preheat oven to 375 degrees. Spray a baking sheet with cooking spray. Place wontons on baking sheet, do not allow them to touch, and spray each one with more cooking spray. Combine the cheese and seasoning and top each wonton with equal amounts of the cheese. Put a slice of pepperoni on top of each one. Bake for about 8 to 10 minutes until the cheese is golden and the wontons are crispy. If you really want to wake up your taste buds shake some Frank's Red Hot Sauce over your wonton....that should flip your trigger!

" I love these and I could eat them every single night."~My husband...Larry Forbes

Sunday, November 4, 2012


Food blogging is a passion to me, one that is near and dear to my heart because I love food. Every thing about it....this salad combines the juiciness of the tomato, the creaminess of the avocado, the twang of the fresh mozzarella, the sultry taste of the corn and the spiciness of the fresh basil. Top that all off with an olive oil, fresh lemon juice and white vinegar vinaigrette. You will be so happy that you did.....just trust me.....
16 oz. farfalle pasta, cooked al dente
2 avocados, peeled, pitted, chopped
8 oz. pkg. fresh mozzarella, chopped in small pieces
1 1/2 cups cherry tomatoes, halved
2 to 3 Tbsp. fresh basil, finely chopped
1 (12 oz.) can white kernel corn, drained, sauteed in 1 Tbsp. butter to a golden brown color
1/4 cup olive oil
2 Tbsp. white vinegar
juice from 1 lemon
kosher salt and freshly ground pepper to taste
Combine first 6 ingredients, stirring everything together with a slow hand. Whisk together remaining ingredients in small bowl, pour over pasta. Mix well for all the flavors to combine.
Stick it in the refrigerate, covered, until well chilled. Enjoy all the flavors that will mingle and marry across your tongue! 
Serves 8

"I never met a lemony pasta salad that I did not like!~Adele Forbes

COOKS NOTE: I have taken to whole wheat pasta like a dog with a bone, but this was what I had so you know I had to use it.