Archives for category: Kitchen

Do you ever go to restaurant or look at a recipe and see that one ingredient that makes your taste buds so excited that you just stop in your tracks?  You think to yourself, “That’s it; no need to read any further.  THIS is what I’m having.”  For me, that’s a lengthy list, and on it, is bacon.  Bacon makes everything better.  So, I came up with a recipe for vodka cream sauce (also on my list of cherished foods)…with BACON!  I admit, I’m a little obsessed with it.


Here’s what you’ll need:

  • 1 lb. rigatoni pasta
  • 24 ounces parmesan/romano cheese tomato sauce
  • 1-2 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • 1 tablespoon salt (or to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon dried basil
  • ½ quart heavy cream
  • 1 ½ ounces vodka
  • 1 ounce grated parmesan cheese
  • 1 package real bacon pieces (not bacon bits)


In a medium sauce pan, heat the olive oil.  Add garlic and sauté until golden brown.


Add tomato sauce, salt, pepper, and basil.  I usually add about a tablespoon of salt because by the time you add the cream, it will need more than the sauce provides on its own.   It will just depend on what brand of sauce you use.  Of course, you can always wait to add the salt toward the end to taste.  Cook over medium heat, stirring occasionally, until thoroughly heated.  Add the heavy cream and vodka.  Stir to mix and cook for a few more minutes.


Meanwhile, boil the rigatoni until about 3/4 of the way cooked.  Then, drain the pasta.


Transfer it to the saucepan, and let the pasta cook the rest of the way in the sauce.  Add the bacon, and stir.

Pasta with Vodka Sauce

Sprinkle with grated cheese, and serve.  Enjoy!



Over the holidays, I began thinking of a delicious, yet easy-to-prepare side dish for dinner that highlighted corn, since I had a ton of it in my pantry.  I decided on a creamy corn pudding.  The first version was pretty good, but over the past few weeks, I made a couple changes.  And now I think I have a home run!

Corn Pudding

Heres what you will need if you’d like to make it too:

  • 4 eggs
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 1/2 cup heavy cream
  • 4 tablespoons cornstarch
  • 1 can whole kernel corn, drained
  • 2 cans creamed corn

Corn Pudding

Pre-heat the oven to 400 degrees and use non stick cooking spray to coat a 2 quart casserole dish.  In a large bowl, whisk the eggs together.  In a separate bowl, combine the corn starch and heavy cream until thick.  Add the melted butter, sugar, and cream/cornstarch mixture to the eggs.  Then, stir in both kinds of corn, and mix well.  Pour the mixture into the casserole dish, and bake for an hour, until the top is golden brown and set.  That’s it!

Corn Pudding

Yum!  I hope you try it.  Let me know what you think!


If your family is anything like mine, your son will ask you to buy bananas every time you go to the store but only eat one out of a bunch, leaving you with this:

I am not a fan of eating mushy, overripe bananas, but they are the absolute best for baking.  So, I decided to make a banana bread.  Need to use up some bananas of your own?  Here’s the recipe:

  • 1 cup shortening
  • 2 cups white sugar
  • 2 eggs
  • 2 tablespoons mayonnaise
  • 5-6 ripe bananas
  • 3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 cup chocolate chips

Pre-heat the oven to 350 degrees.  Coat 1-2 loaf pans with non-stick spray.  I use Pam for Baking.  It combines the non-stick spray of normal Pam with flour.  It’s a great time-saver!

Cream together the shortening and sugar in a mixer bowl.  Add the eggs one at a time.  Then, add the mayo (I know, it sounds gross, but it will make your bread so moist!) and bananas.  If you’re not using a mixer, you’ll need to mash them up first.

In a separate bowl, mix together the dry ingredients.  Slowly add this mixture to the banana mixture, until just combined.  Then, fold in the chocolate chips.

Bake for 60-75 minutes, or until a toothpick comes out clean.  Cool before serving.