Welcome to my food blog! I am a home cook and I want to share my love of food with the world. I'll divulge my recipes and tasty restaurants I find. Feel free to comment, and to email me at nodessertpodcast@gmail.com to contribute recipes! Don' forget to come by weekly for new posts... I love having you visit me!

March 28, 2017

Pizza Pockets - Home Cooked Recipe #77

This week's recipe is not the healthiest, but it's not the most unhealthy either.  And the bonus is it is easy to make, you can put whatever fillings you want inside, and it's fairly inexpensive!  I like something easy for weeknights, especially when I have dart league or something else going on that day. This recipe fits the bill, and it's delicious!



  • 1 tube crescent rolls
  • 2 oz shredded mozzarella
  • 1/4 cup pizza sauce
  • pepperoni
  • parmesan

Preheat oven to temperature on crescent roll package (mine was 375).
Unroll dough onto foil-lined, greased baking sheet. Take half the dough for the bottom, pressing the seams together so it is one rectangle.  Top with sauce, pepperoni, and cheeses.  Take the other half of the dough and place on top, sealing the seams AND the edges.  Bake for 15-20 mins.  Enjoy!
***NOTE:  You can jazz this particular one up by brushing the top with garlic butter, adding other pizza toppings to the filling (i.e. sausage, onions, peppers, etc), OR make an entirely different filling altogether such as cheddar, chicken, & broccoli or ham, cheese, and pineapple.  Your creativity is the limit!

March 2, 2017

Tortellini Soup - Home Cooked Recipe #76

Well, there was not much of a winter here in FL this year. And now that it's March I don't expect it to be very chilly for quite a while.  But sometimes you just want a good bowl of soup! And I have a great recipe for a creamy tortellini soup that has some yummy veggies in it as well.

Tortellini Soup


  • 1 carton of chicken broth
  • 1 can tomato soup (I use Campbell's)
  • 1 can diced tomatoes (14.5oz)
  • 1 tbs tomato paste
  • 2 tbs sundried tomatoes
  • 1 pkg frozen tortellini
  • 2 carrots, chopped
  • 2 zucchini, chopped
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup heavy cream
  • salt and pepper
  • red pepper flakes
  • olive oil

Saute onion in a small bit of olive oil over medium heat for about 5 minutes. Season with salt, pepper, and a dash of red pepper flaked. Stir in garlic, saute for a minute. Add in carrots, saute another 5 minutes. Squeeze in tomato paste and let cook for a minute. Add in zucchini, tomatoes, tomato soup, and chicken broth. Stir well and let simmer for 15 minutes. Pour in package of tortellini and let cook for the time the package suggests. Whisk in heavy cream, cook for 1 minute, then remove from heat. Serve with a nice salad and garlic bread. Enjoy! ***NOTE: You can also make this in a slow cooker. Just put everything in your slow cooker except tortellini and heavy cream and cook over low for 4 hours. Then add tortellini, cook on high 10 minutes. Stir in cream and turn off slow cooker. Easy!***

February 9, 2017

We Made Room For Dessert 27 - Easy Peanut Butter Pie

In honor of the upcoming Valentine's Day, I thought I would post a sweet treat that is easy to make for your loved one(s). I made this in the last week and could not believe how simple it is.  I am positive it will be a household favorite.  There are only a few ingredients, and they are mostly store bought so this does not take very long at all. Simple and delicious, plus it's a time honored classic combo of peanut butter and chocolate. Yum!

Easy Peanut Butter Pie

1 ready made graham cracker crust (I used chocolate)
1 tub of whipped topping
1 cup powdered sugar

1 8oz brick of cream cheese, softened (I left mine on the counter overnight)
1 cup creamy peanut butter
1/2 bag of semi sweet chocolate chips

2 tbs heavy cream

Whip together cream cheese and peanut butter with a hand mixer.  Fold in powdered sugar and then beat on low for a couple minutes. Fold in whipped topping and beat on low for a couple more minutes. Pour mixture into pie crust.  Refrigerate for at least 1 hour.  Microwave chocolate chips and heavy cream, stirring every 30 seconds until chocolate is melted and you get a smooth consistency.  Pour over top of pie and refrigerate at least one more hour.

January 31, 2017


Hello readers!

After a crazy last year of planning and having a wedding, I am finally getting back to normal. I have included pictures from the wedding (just a couple!) Now that I'm back in realty, that will mean more food blog posts, hooray! One of my first missions of 2017 was to organize a slow cooker day with 2 of my girlfriends who are interested in learning to make more delicious and healthy meals in their slow cookers. We all know how much I love a good crockpot dinner! For our first day of slow cooking, we made 3 recipes, one pork, one beef, one chicken.  These were all recipes that I have made prior, and I will provide the links at the end of this post. I wanted my girls to feel comfortable and I wanted to have us cook something I knew would taste delicious. The upcoming days we slow cook will be of mostly all new recipes, so I'll be trying new things along with them, and will be able to share the recipes with you, my dear readers! I hope you enjoy the pictures, we had such a fun day!!!
Cooking with Tanya and Kimmie!

Beef and Broccoli

Bourbon Chicken

Pork Carnitas

Find the recipe for Pork Carnitas HERE
Find the recipe for Beef and Broccoli HERE
Find the recipe for Bourbon Chicken HERE

October 19, 2016

3 Cheese Stuffed Shells - Home Cooked Recipe #75

Wellllll it has been quite awhile since I have posted a new recipe!  My apologies, this year has been super crazy with planning a wedding that is now less than 2 months away!  Bare with me for the rest of the year, I will post when I can and I promise, next year will be better!  The recipe I am bringing you today is a simple one that tastes delicious and is definitely comfort food. Italian, cheesy, pasta.... Yum! I served these with meat sauce and meatballs on the side, but you can keep it meat free by not adding those additions.  Serve with a salad and garlic bread!

3 Cheese Stuffed Shells


  • 1/2 box of jumbo shells, cooked according to package directions 
  • 16 oz ricotta
  • 4 oz shredded mozzarella
  • 1 cup grated parmesan
  • 1 jar of your favorite spaghetti sauce (I use Ragu Traditional)
  • 1 egg, lightly beaten

Preheat oven to 350
While pasta is draining and cooling enough to handle, spread half the jar of sauce in the bottom of a baking dish.  Mix together egg, ricotta, and half the parmesan. When shells are cool enough to handle, fill each shell with cheese mixture and place in bottom of baking dish on top of sauce.  Top filled shells with remaining sauce and sprinkle on remaining parmesan.  Sprinkle on mozzarella and bake for 30-45 minutes.