This is my version of a dressing I ate at Modern Market in Denver. It turned out very creamy and tasty!


1/4 cup champagne vinegar (can substitute white wine vinegar)
3/4 cup canola oil
1 small shallot, peeled and minced (might only want 1 Tbsp if you don't want it too strong)
2 1/2 teaspoons Dijon mustard
2 teaspoons honey or agave nectar
1/4 teaspoon sea salt
1/4 teaspoon black pepper


Combine all ingredients in a blender and puree until smooth.
I know that this might sound like a strange combination, but this is a delicious doctored cake mix recipe. It is absolutely melt-in-your-mouth incredible when it is still warm from the oven. Go make it right now. You will thank me.

1 box yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box instant vanilla pudding mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (any kind)
1 stick butter
1 cup white sugar
1/4 cup white wine

Preheat oven to 350 degrees.
Mix the above ingredients by hand or with electric mixer.
Grease a bundt pan.
Pour batter into pan.
Bake for one hour.
When cake comes out of the oven, melt 1 stick butter into 1 cup sugar and 1/4 cup white wine.
Pour over hot cake.
Flip out of pan onto plate and serve.
Unfortunately, I'm cursed with high cholesterol due to heredity. :( Therefore, I'm always looking for good recipes that call for oats since I can't stand to eat traditional oatmeal. These muffins fit the bill! They are very tasty and a great for a quick breakfast. I usually double the recipe and freeze them. You just have to reheat them in the microwave for 30 seconds to have a warm, tasty muffin.

1 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
1 cup canned pumpkin
1/4 cup milk
1/4 cup canola oil (I usually substitute applesauce for the oil)
1 cup old-fashioned oats


In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats.

Fill greased or paper-lined muffin cups two-thirds full.

Bake at 375° for 15-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Recipe modified from Taste of Home

I had planned to make my regular Chicken Marsala for dinner tonight, but realized too late that I didn't have any chicken breasts in the freezer. I did, however, have a rotisserie chicken in the fridge, so I decided to make a casserole version so that my other ingredients didn't go to waste. This ended up being a delicious dish that was very easy to put together. It was about 10 minutes of prep, and 35 minutes of baking, and we ended up with a fabulous dinner. This will definitely be a dish I make again.

2 tablespoons butter
8 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine
1/2 cup skim milk
2 cups water
1 T parsley
1/2 t salt
1/2 t pepper
1 cup long-grain rice, uncooked
2 cups chopped rotisserie chicken

Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and milk and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, salt and pepper.

In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom sauce on top. Cover tightly with foil and bake until bubbly, about 35 minutes.

Makes 4 servings

Recipe modified from  Rachael Ray