Saturday, February 3, 2018


Welcome to my blog of cooking and baking. As you know, I love to be creative in the kitchen. On this blog I will be sharing fabulous recipes and cooking tips with you. A few years ago, I realized that I am gluten intolerant. I have created a Gluten Free Warrior Blog that you can also peruse.

I would love for you to share variations or other recipes with me, too. If you have any questions/comments - just leave a comment or email me at jilldpierce at yahoo dot com Print Friendly and PDF Pin It

Thursday, March 9, 2017

Rachel's Rolls

My sister, Rachel, shared this roll recipe with me and they are delicious!

We made pigs in a blanket with the roll dough - a big hit!

Rachel's Rolls

A. Put in a bowl & set aside (don't stir):

1/2 C warm water
Sprinkle 2 TBS yeast on the water
Sprinkle 2 TBS sugar on top

B. In a large bowl add the following mix:

2 C hot water
1/2 C sugar
1/2 C corn oil (or vegetable)
2 tsp salt
3 eggs

C. Add 4 C of flour and yeast mixture

D. Add 4 C more flour, 1 C at a time. Mix thoroughly.

E. Cover bowl with towel and let double in size (at least 1 hour).

F. Don't punch out when ready to roll. Dump dough on floured surface, sprinkle flour on top and roll to about 1/2 thick. Cut into triangle shapes, roll and place on greased baking sheet.

G. Let rise at least 1 hour.

H. Bake at 400 for 9-10 minutes or until golden brown. Brush hot rolls with melted butter and transfer from baking sheet to cooling rack.
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Friday, February 24, 2017

Italian Pizza

I recently bought a bag of flour that came from Italy. It's specifically for pizza and we tried it out last night with the accompanying recipe. It was so tasty!

Italian Pizza Dough
1 1/4 cups warm water (100 to 110 degrees)
2 packages dry yeast
1 tbsp honey
Canola oil
4 cups pizza flour
Sea salt

Combine water, yeast, honey, and 3 tbsp oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved (after about 10 minutes) add 3 cups of flour, then 1 tsp sea salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. NOTE: I didn't add much flour, as the dough was already soft. 

Knead the dough for about 10 minutes, until smooth, sprinkling it with flour, as necessary. 

Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes. 

Preheat the oven to 500 degrees. Divide the dough into 4 equal pieces. Roll/stretch and place onto sheet pans dusted with cornmeal. Brush dough surface with additional oil. Add toppings as desired and base for 6-10 minutes until the edges are browned and the cheese is melted. Enjoy! Yield: 4 individual pizzas.

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Thursday, February 16, 2017

Slow Cooker Chicken Teriyaki

I tried this recipe out this evening and every person loved it. Silas was asking for seconds after the first bite! This recipe is a real winner! I found the recipe here. It's also naturally gluten free and dairy free!

I served the Chicken Teriyaki with roasted broccoli. I even stirred them together - it was fabulous!

Slow Cooker Chicken Teriyaki
4 1/2 pounds boneless, skinless chicken thighs
2 cups soy sauce
9 tablespoons rice vinegar
9 tablespoons honey
9 tablespoons brown sugar
3 clove minced garlic
3 tablespoon minced fresh ginger
6 tablespoons water
3 tablespoon cornstarch
Toasted sesame seeds, for serving
Chopped green onions, for serving
Rice, cooked

Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.

Cover and cook on high for 5 hours or low for 8 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Pour the remaining sauce into a large saucepan.

In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1-2 minutes. Remove from heat.

Add the chicken to the sauce. Toss to coat. Serve warm with rice, garnished with sesame seeds and green onions as desired. Serves 12. Print Friendly and PDF Pin It

Monday, December 26, 2016

Cherry Walnut Shortbread Bars

A good friend of mine, Mary, shared this recipe with me. I thought I would try it out, as I love maraschino cherries and shortbread. They are delicious and I want to start making them every Christmas. Enjoy!

Cherry Walnut Shortbread Bars

Shortbread base:
2 1/4 cups flour
1/2 cup sugar
1 cup butter
Cherry walnut mixture:
2 eggs
3/4 cup brown sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp vanilla
1/2 cup chopped walnuts (I ground mine up very fine)
1/2 cup chopped Maraschino cherries
1 TBSP butter
1 cup powdered sugar
Cherry juice to blend
Preheat oven to 350 degrees. Make the shortbread by mixing the flour, sugar, and butter and press into a 13"x9" pan. Bake for 20 minutes or until golden.
Next, make the cherry walnut mixture by combining the eggs, brown sugar, salt, baking powder, and vanilla. Next, add the walnuts and cherries, then pour over the shortbread crust. Bake for an additional 25 minutes.

Let the bars cool completely before frosting. Make the frosting by combining the butter, powdered sugar, and enough of the cherry juice to make a spreadable frosting. Spread onto the cooled bars, then cut into pieces. Enjoy!
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Monday, December 19, 2016

Oven Roasted Potatoes

I have tried other oven roasted potatoes. But this one is the best yet! My husband said so and so will you. 

Oven Roasted Potatoes

Image may contain: food and indoor
Oven roasted potatoes with sausage blinchiki

4 Lbs of potatoes (peeled or unpeeled), cut into 1/2 inch pieces
4 Tbsp melted butter
4 Tbsp oil
4 tsp dried parsley
2 tsp paprika
1 tsp salt
1 tsp of freshly ground black pepper
½ tsp of garlic powder

Preheat oven to 425°F. Place potatoes in a greased jelly roll pan.

Stir together dried seasonings in a bowl. Place potatoes in a bowl. Stir in dry ingredients. Put on jelly roll pan. 

Stir together melted butter and oil. Pour over potatoes evenly. 

Place in oven and and bake, stirring every 15 minutes (so they evenly crisp and don't stick to pan), until potatoes are tender and starting to brown in spots and get crispy. This will take about 45-55 min.
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Monday, December 5, 2016

Turkey Pot Pie

A few years ago, we were invited over to Peter & Liz's house for dinner the day after Thanksgiving. Peter had whipped up some turkey pot pie and I was skeptical, to say the least. I had never eaten ANY kind of pot pie, so I was a bit nervous that I would hate it. Instead, I. Loved. It. It was savory and oh-so-good. Fast forward to last month, I had TONS of leftovers from our Thanksgiving feast. I thought I would give the whole turkey pot pie thing a go. And my family raved with the results. I figured that I had better type it all up here so I can find it again next year, for this will likely become a tradition for my family. Enjoy!


This pan is BIG. Keep that in mind. This recipe is formulated to feed a crowd.

Turkey Pot Pie

Firstly, let's make the crust. I only did a crust on the top. I found the recipe here.

3 cups flour
1 teaspoon salt
1 1/2 cup cold butter
2 eggs
5 tablespoons cold water
1 tablespoon distilled white vinegar
dash of dried thyme

1. Combine the flour and salt in large bowl. Use a pastry cutter or 2 forks to gradually work the cold butter into the flour until it resembles small pebbles, this should take about 3-4 minutes.

2. Lightly beat the eggs with the fork and add it to the mixture. Next, add the cold water and vinegar and stir until combined. (This can be made ahead of time and refrigerated at this point)

3. When ready to use the dough, cover a clean surface with a small amount of flour, add in the thyme and knead the dough to mix it in. Then, begin to roll out the dough 1 inch larger than the pie pan.

Secondly, you need to get out all the fillings that you have leftover from your Thanksgiving. I had mashed potatoes, turkey (cut into chunks), green bean casserole, and corn. I would recommend not adding anything sweet, like cranberry sauce or sweet potato casserole. 

Get a big casserole pan out - or two 9x13 inch pans - spray them down with a non-stick spray. Start layering the various leftovers in the pan. If you don't have enough leftovers, you can always cook up some veggies and put them in the pan. 

Now, you need a gravy to pour over the veggies/leftovers in the pan. I had a lot of gravy leftover from Thanksgiving dinner, but I wanted to add a cream sauce to the gravy, so I went with this one that I found here.

Creamy Sauce
4 tablespoons (1/2 stick) of butter
1/4 cup all-purpose flour
2 cups low sodium chicken broth or stock
1 chicken bouillon cube
1 cup heavy cream
1 tsp dried thyme
1 teaspoon salt
black pepper, for seasoning


Melt the butter in a medium pot over medium heat. Stir in the flour and whisk until mixed up.

Pour in the chicken broth and stir. Add the chicken bouillon cube and stir. The mixture should start to look like a creamy gravy, but still runny.

Pour in the cream and stir. Allow the mixture to cook over low heat, for about 4 minutes, stirring occasionally, so the mixture can thicken. Season with thyme, salt and pepper. Be sure to taste it and make sure it is seasoned good! 

At this point I poured in the gravy that I had leftover. If you don't have any leftover gravy, you will want to double the creamy sauce recipe, so the turkey pot pie won't be too dry. 

NOW - you want to pour the creamy sauce/gravy mixture over the filling in the pan. Then top with the crust on stop. Bake at 400 degrees for about 30 minutes, until the mixture is bubbly and the crust is golden brown. Let the pie cool for 10 minutes before eating (this will help the mixture to thicken some as well). There are a lot of steps - but the results are WORTH it!
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