Post 4th of July: Quick and easy dinner with leftover BBQ Corn on the cob.

If you are like me, post 4th of July meals need to be simple with little clean up. After a busy weekend with friends and the BBQ on all weekend I love a “leftover” meal that doesn’t cost much, quick and delicious.

This isn’t a post about cupcakes and special treats however it does involve SWEET corn on the cob.


1 box of De Cecco Angel hair pasta (any pasta would do)
A pinch of salt to taste
1 tablespoon Kerrygold Irish Butter (milk from grass-fed cows)
1 tablespoon of grated Parmesan or Pecorino Romano
Black pepper to taste
1/2 cup of grilled corn on the cob, sliced off the cob.

I prepared the pasta dish as individual portions so preparation noted above is based on personal preference.

Since the corn on the cob are leftovers they are cold, straight from the fridge. You could probably warm the corn up separately, I preferred the cool crisp texture and flavor.

1. Prepare pasta per instructions on box.
2. In separate bowls add pasta, butter, grated cheese and mix together.
3. Add corn and pepper.


Mary’s Scone Recipe

blueberry sconestrawberryscone


This recipe came from my good friend Mary in exchange for a waffle recipe of mine 🙂

Super easy to make and delicious, this recipe has become my go-to breakfast if theres nothing in the house.


Mary’s Scone Recipe 
2 Cups Flour 
1/3 Cup White Sugar 
4 Tablespoon butter cubes (cold)
1 Tablespoon baking powder 

Toss in food processor 8-12 times till crumbly 
1 Egg 
1 6oz Vanilla Greek yogurt (for the strawberry scones I ended up using strawberry yogurt) 
Food processor till turns into a dough 

Place dough onto a flour surface
Fold fruit into disc
Flip over and add more fruit 
Slice into 8 
Milk wash 
Sprinkle sugar crystals 
375 bake 15-20 minute


Give me S’more…Brownies



3 main ingredients: Graham Cracker crumbs, Brownie mix and Marshmallow Fluff.

Crust Ingredients:
1/3 cup of sugar
6 T melted butter
1 1/2 cups finely ground graham cracker

Mix the sugar and ground graham crackers together, then add the melted butter (it’s easier to mix the dry ingredients first).

Press the mixture firmly into a 9×13 pan. You can use parchment paper on the bottom of the pan to make removal easier, but it’s not necessary.

Bake crust for approx. 7 minutes at 350 degrees

While the crust bakes, prepare the brownie mix in a separate bowl.

Pour the brownie mix onto the graham crust and bake as directed minus two minutes for an extra gooey center.

While the brownies are still warm spread marshmallow fluff (store bought or homemade) to desired thickness, I used 1 1/2 – 2 cups. To keep the fluff from sticking to EVERYTHING, spray desired utensil (measuring cup, scooper, spatula etc…) with Pam.

To achieve the nice light brown texture place the dish under the broiler for 30-45 SECONDS. And watch it closely as it can burn quickly. Sprinkle with graham cracker crumbs. Enjoy.

Homemade Fluff Layer
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/4 tsp salt
2 egg whites
1/4 tsp cream of tartar
1 1/2 tsp vanilla extract

Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°.

While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form.

When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites.

When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla.

Carrot cake


This carrot cake recipe is probably one of the easier ones out there. Simple ingredients, quick and moist.

The recipe yielded enough to make a “carrot cake loaf” as requested by my husband for his birthday and one 6″ round. I cut the 6″ round to make it a tiered cake and layered a vanilla buttercream.

Carrot cake recipe courtesy of anna and blue paperie

2 cups sugar
1 cup canola oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 – 1 1/2 cups finely grated peeled carrots (I used 1 lb via the food processor)
1 cup walnuts, toasted, chopped (optional)

Position rack in center of oven and preheat to 350 degrees F.
Butter and flour two 6-inch diameter cake pans with 1 1/2 inch high sides.
Using an electric mixer, beat sugar, oil and eggs in a large bowl until well blended.
Add flour, baking soda, cinnamon and salt.
Beat until blended. Stir in carrots and walnuts.
Divide batter between pans.

Bake cakes until tester inserted into center comes out clean about 30-40 minutes.
Cool cakes in pans on rack for 15 minutes.
Run a small knife between pan sides and cakes to loosen.
Turn pans upside down and gently pat to remove.
Then place cakes onto racks; cool completely.

My first time.



I have to admit I have never made oatmeal cookies before, kind of shocking.

I opted for McCann’s Irish Oatmeal for the cookies and they are amazing.

Irish Oatmeal Cookies

1 1/4 cups softened butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg slightly beaten
1 teaspoon vanilla extract
11/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (optional)
3 cups McCann’s Quick Cooking Irish Oatmeal
3/4 cup raisins.*
1/2 cup chopped walnuts (or pecans)

* In the future I will add a full cup of raisins as I felt there weren’t enough to go around with only 3/4 cup.

1. Preheat oven to 350°.
2. In a large bowl, cream the butter and sugars. Add egg and vanilla extract.
3. Combine flour, baking soda, salt and cinnamon. Add to butter mixture. Mix well.
4. Stir in McCann’s Quick Cooking Irish Oatmeal, raisins and walnuts.
5. Drop rounded teaspoons of batter on an ungreased cookie sheet.
6. Bake for 12-15 minutes at 350°. Cool for 1 minute before removing to wire cooling rack.

More banana than bread


More banana than bread. Banana bread has always been my Achilles heel- until now. By far the best, easiest and perfect banana bread recipe. Courtesy of The America’s Test Kitchen Family Cookbook

Banana Bread
Makes: one 9- inch loaf
Prep Time: 10 minutes
Total Time: 1 hour 15 minutes plus 1 hour 10 minutes cooling time

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 VERY RIPE bananas, mashed well (1 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt (optional)
1 teaspoon vanilla extract (optional)
1 1/4 cups walnuts, toasted and chopped corse (optional)


1) Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9 by 5- inch loaf pan with vegetable oil spray.

2) Whisk the flour, sugar, baking soda, and salt together in a large bowl. Whisk the mashed bananas, melted butter, eggs, yogurt (optional), and vanilla (optional) together is separate bowl. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts (if using). Do not overmix; the batter will look thick and chunky.

3) Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes.

4) Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.