Contact Me

I love to hear from my readers! Let me hear your stories, trials, recipe disasters, recipe triumphs, and how you’re doing in life. While this is not an advice blog, per se, If you are interested, I may be able share pointers or tips if we have gone through similar battles in life. If you have problems or issues you or your family are currently dealing with and you would like prayer, I promise to pray for you and your situation.

It helps me to receive your feedback! Let me know what you think about this blog and the recipes I’ve posted, and what you find helpful or not so helpful. If you are trying to find recipes for a specific food, let me know and perhaps I can help.

Please comment on the blog! If you have tried one of my recipes and really liked it, please let me know. Tell me what changes (if any) you made and why. Tell me how you think the recipe can be better (if it can)! If you have taken pictures, please forward them to me with permission to use them.

Recipes, recipes, recipes! If there are some recipes you would really like to see posted (more asparagus recipes, or more ice cream recipes as an example), please let me know and I will try to work those in as soon as possible. If you have a recipe (or perhaps a poorly written recipe) that just has not gone right for you when you’ve tried to make it, send on what you have and perhaps I can figure out what needs to be done to get the recipe right.

 

Here’s my email address: cantstayoutofthekitchen@gmail.com

124 Comments

  • John Ewing

    October 3, 2019 at 2:11 pm

    My mom did a pot roast where the potato and carrot came out roasted, almost like they had been done on the grill. Delicious. I thought she did it all in a dutch oven. Can you help me reproduce moms pot roast?

    1. Teresa

      October 4, 2019 at 6:10 pm

      Hi, John. Just bake the roast in the oven in a roaster pan. Use a rack to put the meat and veggies on. Probably only need to use a half cup or so of water in the bottom of the pan. Don’t set the meat into the water, but on the rack. Season with salt and pepper or any other seasonings your mom used. Then cook only the roast in the oven for an hour or two. Add carrots and potatoes and put them on the rack around the meat for another hour or so, or until they are fork tender. (Season the veggies before baking, too). If it looks like it’s getting dried out you can baste the meat and veggies with a little oil. (I use avocado oil). Or use some of the drippings from the bottom of the pan. I’d give that a try. Let me know how it turns out.

  • Tabitha

    July 6, 2019 at 6:32 pm

    LOVE cant stay out of the kitchen! I find it very easy to follow your recipes and love that you include pictures! Your tips are very helpful.

    1. Teresa

      July 7, 2019 at 8:55 am

      Hi, Tabitha. So glad you found my blog. I designed it for those who (like me 40 years ago) are not used to doing a lot of cooking. Happy cooking.

  • Steve

    June 18, 2019 at 3:16 am

    Hi,
    Do you offer advertising space (or article placement) on cantstayoutofthekitchen.com?
    If yes, what would the cost be?

    Regards,
    Steve Marks
    digitalcontentzone.com

    1. Teresa

      June 18, 2019 at 11:39 am

      Hi, Steve. I actually already have a company I’m working with. Thanks.

  • Anonymous

    February 11, 2019 at 4:56 pm

    I would like to unsubscribe

    1. Teresa

      February 12, 2019 at 12:03 pm

      ok.

  • michele bench

    November 9, 2018 at 8:01 pm

    I was looking at your NO BAKE banana split recipe. It calls for 2 eggs.
    Do you use the entire egg, or just the egg whites?
    Thank you!

    1. Teresa

      November 10, 2018 at 10:53 am

      Hi, Michele. I use the entire egg. It’s a marvelous dessert.

    2. Diann

      April 20, 2019 at 2:54 pm

      your banana split dessert says it’s no bake, but uses 2 eggs in the filling. Is that correct? It’s okay to make it with raw eggs and no baking?

      1. Teresa

        April 22, 2019 at 6:14 am

        Hi, Diann. I’ve always made it that way. I’ve had the recipe for decades before anyone thought twice about raw eggs. I’ve never had a problem with it. Hope you try it.

  • Lucy

    October 31, 2018 at 10:28 am

    Hi where is your recipe for the crust for the beef pot pie?? Thanks 🙂

    1. Teresa

      October 31, 2018 at 1:56 pm

      Hi Lucy, it’s under “Homemade Pie Crust.” Here’s the link.

      http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/

  • Gale

    July 27, 2018 at 6:58 am

    Hi I want to know if I can add chocolate chips to your Cherry Melt In Your Mouth Cookies?
    If I can how much chocolate chips do I add? Can I use regular salt?

    1. Teresa

      July 27, 2018 at 8:48 am

      Hi Gale. I bet chocolate chips or white chocolate chips would be awesome in this recipe. If you want lots of flavor, I’d add a whole bag. Yes, you can use any kind of salt. Enjoy.

  • Jana

    July 5, 2018 at 8:24 am

    I was so excited to see the Peach Snickerdoodle Cookies, they look so yummy. I know you worked hard to perfect the recipe, everyone that bakes and publishes a recipe works hard.

    Problems came up when I went to your site to get the recipe (your’s isn’t the only site that has these problems). The site is swamped with ads and “Follow Me”, “Subscribe”, etc. How do I know if I want to “Follow” or “Subscribe” until I try one of your recipes. When I finally did find a print icon for the Peach Snickerdoodles it would have printed 8 pages. Granted I’m an old fashion cook that JUST wants the recipe to try, not a video or a how-to on a tablet. (Personally, I don’t want to mess up my electronics by having them in the kitchen when I cook. I finally had to get a water proof cell phone because I kept dropping them in the pool.)

    Anyway, my point is it’s very frustrating when you see a really terrific looking cookie (cake, pie, etc) and it sparks your interest enough that you want to try it and can’t find a simple way to get the recipe without alot of copy & paste.
    Yes, I realize the ads and rest help $$ the web site but, there has to be a simpler way.

    1. Teresa

      July 5, 2018 at 9:48 am

      Hi, Jana. Usually those pop up ads to subscribe come up only the first time. After that they will not keep appearing. There is a blue printer icon in the actual recipe card itself that will print only the recipe.

  • Slavica Sikora

    July 2, 2018 at 11:23 pm

    Hi Teresa, I just found your carrots with basil recipe and will try it tomorrow. I have a jar of my own organic basil seeds. We make this recipe in Croatia, but we use fresh dill instead of basil. I want to make this with pan roasted chicken and some pasta just boiled and sprinkled with olive oil and parmesan. Glad I found your website, I cook from scratch every day. Slavica

    1. Teresa

      July 4, 2018 at 6:11 am

      Hi, Slavica. I think you will enjoy the recipe. The biggest thing is to add the sour cream or Greek yogurt at the very end and turn off the heat. Otherwise the yogurt or sour cream will curdle. I think you will enjoy the recipe.

  • Nathan Hoffman

    June 7, 2018 at 7:26 am

    Hello,

    My name is Nathan Hoffman and I’m the Partnerships-Manager at FindMediaPartners.com

    We would like to advertise some of our clients on your blog.

    Can you please let me know what types of Advertising options you offer ?

    Thanks in advance for the Details !

    Cheers,

    Nathan Hoffman
    Partnerships Manager
    FindMediaPartners.com

    1. Teresa

      June 7, 2018 at 11:55 am

      Hi, Nathan. I’m already working with a marketing firm. Thanks.

  • Bernice

    February 3, 2018 at 11:56 am

    Hello admin

    I have visited cantstayoutofthekitchen.com, which I found really interesting, and I am therefore writing to you to see if I might be able to contribute to your site by writing guest post.

    I want to start writing a guest post for cantstayoutofthekitchen.com.

    You will get my article for free. All I need is one or two Dofollow link back to my site in exchange for the article.

    I do look forward to hearing back from you and getting started writing for your site.

    Thank you

    1. Teresa

      February 5, 2018 at 7:47 am

      Sorry, Bernice. I’m not working with guest contributors at this time.

  • Ann Moss

    January 18, 2018 at 3:26 pm

    looking at your texas sheet cake brownie recipe…second ingredient says 2 sticks melted butter 1 pound…do I need 2 sticks or 1 pound?

    1. Teresa

      January 18, 2018 at 5:34 pm

      Hey, Ann. Thanks so much for catching this mistake. It should be one cup–not one pound. If you choose to use cocoa rather than unsweetened chocolate then you will need to include an additional 1/2 stick (1/4 cup) butter. I’ve corrected the recipe. Hope you enjoy it.

  • Anthony Martin

    October 8, 2017 at 7:34 pm

    Dear THeresa,

    I used to have a cookbook from The wayside Inn many years ago…maybe 20. It had this recipe for an autumn bisque soup it in that was absolutely delicious! It used butternut squash, green apples, chicken stock and some savory spices and cubes or bread to thicken. I let someone borrow my book and never got it back. I checked with the gift shop and the one they sell now does not have that same recipe in it, and I was wondering if you might take a moment to check yours to see if you have it. I’d love to make it again, particularly at this time of year.

    Many thanks in advance for your taking the time…..

    1. Teresa

      October 9, 2017 at 1:21 pm

      Hi, Anthony. That recipe sounds delicious. My cookbook is circa 1983 and it does not have anything remotely close to Autumn Bisque Soup. I checked butternut squash, soups, every kind of category but it’s not in this one. So, so sorry. If I come across it, I’ll be sure to publish it so you can make it again. Teresa

    2. Robert

      December 5, 2017 at 12:49 pm

      Dear Teresa, I found sweet potato custard pie on your web; however, but no recipe was given-
      why not ? I tried several times to no avail- could not find one.

      1. Teresa

        December 5, 2017 at 1:45 pm

        Have you looked down at the bottom of the post. My recipes are always at the bottom, and this recipe is at the bottom of the post.

    3. Gale

      July 27, 2018 at 6:47 pm

      What state is the Wayside Inn from? I was thinking you could call them and ask for the recipe?

      1. Teresa

        July 28, 2018 at 7:44 am

        Hi, Gail. The Wayside Inn is located in Sudbury, Massachusetts. The recipes they make available are in their cookbook (which I have).

  • Beau K. Brewer

    September 19, 2017 at 11:17 am

    So Teresa,

    I decided to take the plunge into food blogging using my love for cast iron cooking. Our conversations last week really peaked my interest. I would love to talk to you about advertising on my new blog. Please help. The extra income generated by my blog could really help with the expenses of adoption, putting my son through college in a few years, etc. Any further advice would be wonderful.

    In Christ,
    Beau K. Brewer

    1. Teresa

      September 19, 2017 at 3:11 pm

      So excited for you Beau. Contact me at my blog email: cantstayoutofthekitchen@gmail.com and I can send you more detailed information about advertising and how to get started. Teresa

  • Sue

    September 11, 2017 at 2:23 pm

    I have been trying to print several recipes from your web site. I continue to be told you have a virus. Please let me know if I am doing something wrong .

    1. Teresa

      September 11, 2017 at 4:07 pm

      Sue, scroll down to the recipe card and click on the blue printer icon on the top right corner. That’s how to print the recipe.

  • Eunice Flagler

    August 4, 2017 at 3:54 pm

    I have been trying to print the recipe for the Best M&M Cookies and I cannot see any place to click
    on Print and it won’t let me copy/paste. Can you help me with this?
    Thanks
    Eunice

    1. Teresa

      August 4, 2017 at 9:31 pm

      Hi, Eunice. Scroll down to the actual recipe card at the bottom of the post. There is a large blue printer icon on the top right hand side of the recipe card. Click on the blue printer and you should be able to print the recipe.

  • Amy

    July 30, 2017 at 8:24 am

    The pop up ads won’t let me stay on the Magic Cobbler recipe long enough to write it down! They keep taking me to the App Store to install various things (from Starz to Fishdom…). It’s very frustrating. I really wanted to make this tonight and I don’t know if I’ll be able to without taking a couple of hours to try to get a glimpse of the recipe! 🙁

    1. Teresa

      July 30, 2017 at 9:08 am

      Look for an X in the upper corner of the windows and it should close the window and stop the ads. Then you should be able to scroll down to the recipe card. If you have a printer, you can print the recipe. Otherwise, send me an email and I can send it to you via email attachment.

  • t.j.

    June 28, 2016 at 6:31 pm

    I made the Laura Bush Cowboy cookies, the recipe called for 4 cups of flour, the dough is so dry and crumbly! I read one of the post and they were talking about 3 to 3 1/2 cups, you had said the recipe calls for 3 but if dough is too gooey add 1/2 c. The recipe needs to be fixed because I found out the hard way that 4 cups of flour is waaaaay too much!

    1. Teresa

      June 28, 2016 at 6:58 pm

      Hi, T.J. I’ve updated the recipe to reflect the original 3 to 3 1/2 cups flour. Thanks for the tip.

  • lana

    May 28, 2016 at 11:47 pm

    I was interested in making the fresh strawberry muffins as a loaf cake. How would I go about making that happen?

    1. Teresa

      May 30, 2016 at 8:09 am

      Lana, you can try putting it in very well greased and floured miniature loaf pans or one regular loaf pan. It will probably take about 45 minutes to bake small loaf pans and over an hour for a larger one. Use a knife and stick it all the way to the bottom in the center of the pan. If it comes out without goo, the bread is done, but not until then. Each oven will vary. I would bake it at a steady 350 temperature for the entire length of baking time. It may not have a nice rounded hump on the top, and flatten out a little, but the taste should still be good. Hope it works out for you.

  • Mamma Kilby

    April 22, 2016 at 10:49 am

    How can I copy and save some of you fabulous your recipes in to my on line recipe file Or is there a way to create my own file of your recipes on your site? Than k you for you fabulous blog!!! Fun!!

    1. Teresa

      April 23, 2016 at 9:06 am

      Hi, Mamma Kilby, I don’t actually have a save button on my blog, however, I do have a green icon at the top with the share buttons that gives you about 30-40 different ways you can post up the recipe. Otherwise, you can always copy the text in the recipe card and paste it into a word document. Thanks for stopping by. So glad you enjoy the recipes.

  • ErLinda

    March 25, 2016 at 9:23 pm

    Recipe for
    Pina colda cake
    Ingredients there was nothing
    Marked for the pina
    (Pineapple) is it juice
    Crushed and how much.

    Pineapple cake is one of my favorite
    And I would like to try your recipe.
    Thank you.

    1. Teresa

      March 27, 2016 at 1:34 pm

      Hi, ErLinda. This original recipe never actually had pineapple in the recipe, although a lot of folks like to add crushed pineapple either to the cake or as a layer on top.

  • Barbara Berman

    March 24, 2016 at 9:31 am

    I made the Chunky Monkey Bars; they were delicious -around the edges; the middle didn’t get set up. Time and temperature were right; ingredients were correct. Any suggestions-Used a glass dish as requested.

    1. Teresa

      March 25, 2016 at 7:33 pm

      You may have to cook it a little bit longer for your oven, Barbara. Each oven is different. You may even try convection if you have that option on your oven. This is a gooey recipe (the chocolate is gooey), but the basic batter should cook through. Try adding an additional 10 minutes next time and see if it works better for you.

  • Yvonne Christain

    March 23, 2016 at 10:11 am

    I was wondering where you got this recipe? It’s original name is Fruit Cocktail cake. My Mother was baking this for us when I was a small child and I am 61 now. I have taught my children, grandchildren and friends how to make it. This is the first time I have seen someone else with the recipe. We have printed it in our church cookbooks for years.

    It is a wonderfully easy cake and never last more than 48 hours.

    Yvonne

    1. Teresa

      March 25, 2016 at 7:44 pm

      Hi, Yvonne, I got the recipe in the late 70s from a young gal at our church who got it from her grandmother. They called it Texas Tornado Cake. I have no idea where they got the recipe. My guess is it came from a magazine and a fruit cocktail distributor was trying to sell their product or something. Thanks Yvonne, for stopping by my blog and commenting. Have a great weekend.

  • Linda Torgeson

    October 18, 2015 at 12:14 pm

    Dear Teresa,cannot for the life of me, find a REAL recipe for McDonalds Oatmeal Raisin Cookies. So many so called real copy-cat recipes are not listing one of the main important ingredients ‘corn flakes’ they list ‘toffee’ honestly I have picked apart one of the cookies and did not find toffee bits in it. Please, dear lady, help me find the REAL recipe.
    Thank you friend. Sincerely, Linda

    1. Teresa

      October 19, 2015 at 10:09 am

      I will look, Linda, but I’ve actually never even tried one of those McDonald’s cookies. I do have a Rangers Cookie recipe that uses cornflakes in it.

  • nora

    May 23, 2015 at 9:55 pm

    Hello..
    Greetings from Malaysia… I have a question to ask.. Can i substitute the sugar with brown sugar? Or can i reduce from 11/2 cup to 1 cup only? I dont really like sweetness.. Coz for me the white choc chip is already sweet.. Will it affect my cookies.. Thanks…

    1. Tinad

      October 4, 2015 at 3:46 pm

      I made your copycat recipe for Panera bread Autumn squash soup . It was very good and I think better than Panera. The taste was pure vegetable. No Stacy or fillers. I think this is keeper. Many thanks for sharing . I give this 5 plus stars.

      1. Teresa

        October 5, 2015 at 11:58 am

        Thanks, Tina. I really enjoyed the taste of this soup, too. While perhaps not a perfect duplicate of Panera’s it really is tasty. Thanks for stopping by.

  • Ryann

    March 29, 2015 at 10:45 pm

    Hello. I love your website. However, I am having trouble reading your website on my ipad. On the left hand side is the “share” icons for social media such as Facebook, Twitter, email etc. The icons follow me throughout the page, however, it is impeding my ability to read your recipes, especially when the amount of ingredients is listed first, at the far left, that’s where the share icons are. Can you please fix and move to the right side or some other location so I can more easily read the recipes? Thank you.

    1. Teresa

      March 30, 2015 at 11:34 am

      Hi, Ryann. I’m having my son (who takes care of my blog) check this out. Not sure if there’s anything we can do, but we’ll try.

  • Patricia

    March 9, 2015 at 8:03 am

    Everything is looking delicious. Way to go, I am in the kitchen cooking.

    1. Teresa

      March 9, 2015 at 12:08 pm

      Glad you like everything, Patricia.

  • Serethia

    February 5, 2015 at 11:19 am

    I made the earthquake cake,it doesn’t look like the picture. The cream cheese looks like it didn’t cook well on top..Please advice me what I did wrong. Thank you, Serethia

    1. Teresa

      February 5, 2015 at 12:00 pm

      How long did you cook the cake Serethia? Depending on your oven, you may have to bake this cake 45-60 minutes. If the cream cheese isn’t too browned, you may have to uncover the foil and allow the cake to bake a little longer so it bakes the cream cheese part a little. I just baked some Red Velvet Cheesecake Brownies this past weekend. I tented them with foil because I didn’t want the red velvet turning brown or the cheesecake turning brown. Instead of baking the normal 30 minutes, I had this in the oven OVER an hour before it was baked all the way through! Anything with red velvet or cream cheese can sort of be a high maintenance cake.

      If you just took your cake out of the oven, and the cream cheese is liquidy on top, try putting it back in and baking it another 10 minutes or so. If you cream cheese is pale (because you tented with foil) it will be able to take that amount of cooking without browning too much, hopefully. If the cream cheese is already browned, put the cake back in the oven a little longer tented with foil and see if a little more time will cook the top appropriately. Hope that helps.

  • Kim G

    August 8, 2014 at 10:30 am

    Love this blog!! Great recipes. Would like to subscribe to new posts. Thanks for such yummy offerings!!

    1. Teresa

      August 8, 2014 at 2:28 pm

      Ok, Kim, you are now subscribed! Enjoy.

  • Elaine

    July 26, 2014 at 9:10 pm

    It is very nice to meet you. I found you via one of your recipes on Pinterest. Your blog about the dangers of aluminum and how to avoid it was especially interesting and helpful. I have a suspicion that using plastics for food containers may also have a negative health effect. Years ago a friend warmed me not to microwave in plastic container be the molecules can migrate into the food. So many fruit juices are packaged in plastic containers that worries me. Just a thought for something else you might want to blog on.

    1. Teresa

      July 27, 2014 at 3:50 am

      I hadn’t thought of that but you’re right!

  • Diana Angel

    July 10, 2014 at 1:19 pm

    Do you have a printer friendly button. I tried to print Laura Bush’s recipe

    Thank you..

    1. Teresa

      July 10, 2014 at 2:32 pm

      Hey Diana, I’ve been going through all my old posts and adding the printer option. I’ll work on this cookie recipe immediately so you will be able to download it sometime this evening. Thanks for stopping by.

  • Anuncios

    June 9, 2014 at 9:07 pm

    always i used to read smaller articles that as well clear their motive, and that is also happening with this post which I am reading at this time.

  • Shari Kelley

    December 4, 2013 at 9:11 pm

    Hi Teresa, I tried to e-mail you, but couldn’t get it to go through. I think I had the address right. I don’t know what I’m doing wrong or if it is a problem here. Just thought I’d see if you could steer me in the right direction. Shari

    1. Teresa

      December 5, 2013 at 6:48 pm

      Shari, to do your question justice, let me answer it early next week after all my cookie baking is over and my house is back to normal. Thanks.

      1. Shari Kelley

        December 5, 2013 at 10:05 pm

        No problem, Teresa! I was wondering if you had started your baking yet. I hope it all goes well for you!

  • Tyron Waltemath

    October 24, 2013 at 6:56 pm

    You’ve Won $1000 KOHL’S Visa Gift Card Go Go Go => http://bit.ly/1fYt9oV

  • Gingy55

    August 12, 2013 at 6:40 pm

    I want to repost your Ranch Bacon Dip onto my site, can you help me?

  • dianeroark

    July 23, 2013 at 1:43 pm

    Teresa,

    This is Diane Roark from http://www.recipesforourdailybread.com I have been learning ways to increase traffic on Pinterest. I would love to talk to you about it. You can e-mail me at: dianeroark8484@bellsouth.net I am looking for a couple of partners.

    Blessings, Diane

  • Jacqueline

    May 10, 2013 at 9:48 am

    Hi Teresa, I love your site!!!

    I’m trying to find a spelt bread recipe that has the consistency of store bought bread. My naturpath highly recommends sprouted spelt flour, so that is what I mainly use.

    My goal is to make a spelt bread that is like sandwich type of bread, tall and light. The store bought bread that I currently use is loaded with preservatives and I’m trying to get away from all that.

    I know that spelt absorbs water differently than wheat. I’d also like to use gluten to make it more light. Any tips or recipes? Thanks so much

  • Diane

    March 29, 2013 at 7:08 am

    Hi Teresa! Hope you are well! Just wanted to let you know that I started a Friday Link Party called “Pin it Again”…come on and add direct links to the pins you want to showcase. Others can link them for their followers and you can find some pins to link for your followers! Hope you can make it! Blessings! Diane

    1. Teresa

      March 29, 2013 at 3:55 pm

      I hope you enjoy my three submissions.

  • dianeroark

    March 27, 2013 at 7:26 pm

    Teresa, I just tried to leave you a comment about the delicious Roasted Chicken. I love roasting chickens for many reason including they are inexpensive, easy to prepare, and truly delicious. I will have to try yours.

    I was not able to leave a comment on the Roasted Chicken post. The comment section on my computer was in the black area at the bottom of your page. It would not allow me to post the comment. Let me know if it is my computer. It truly maybe. I have had strange things happen lately. Blessings, Diane Roark

    1. Teresa

      March 27, 2013 at 9:16 pm

      Ok, I will check it out. Thanks for letting me know. Thanks also for changing your settings so I can now view all your posts in my reader WITH PICTURES!!!! Yay!

      BTW, tell me where you purchase those cajun injectors for your cajun chicken recipe? What department in the grocery store do you find those? I’ve never noticed them before.

    2. Teresa

      March 28, 2013 at 9:52 am

      My son checked it out and apparently it was a glitch in the Delicious Magazine theme. He installed their update and it should be working fine now.

  • Amy Wong

    March 16, 2013 at 6:05 pm

    Hi Teresa,

    I have featured your blog in my ‘Links I Love’ page on my own baking blog. http://cakediem.com/about/links-i-love/

    I hope you don’t mind that I used a few of your photos. I have just read your copyright notice now so if you want me to remove your photos from the page, I’m more than happy to take them down.

    But I’m sure you won’t mind me wanting to show off your blog 🙂

    1. Teresa

      March 17, 2013 at 1:44 pm

      Wow! Thank you so much! I’ll check it out!

  • Correna

    March 14, 2013 at 9:26 pm

    I have nominated you for the Liebster Award!! Go here: http://correnadotme.wordpress.com/2013/03/14/the-liebster-award/ for the details!

    1. Teresa

      March 15, 2013 at 8:50 am

      Thank you so much for thinking of me. I appreciate it so much.

  • Kayla

    March 11, 2013 at 11:04 am

    Definitely the Rosemary Chicken and I liked the squash and carrot casserole dish! There are so many delicious looking ones on here, I’m excited to try them! 🙂

    1. Teresa

      March 11, 2013 at 11:05 am

      They are really excellent recipes. I make the Roasted Chicken with Rosemary a lot for company or taking meals for people because it’s easy, tastes great, and usually no one is allergic to any of the ingredients. It’s one of our favorite recipes.

  • Teresa

    March 11, 2013 at 10:44 am

    Thank you so much. That is really encouraging to me! Is there anything you’ve made you’ve really liked?

  • Kayla

    March 11, 2013 at 10:29 am

    I absolutely love your recipes and ideas. This is the only website I come to if I am in a cooking/baking mood. It’s easy to follow and I love that you add great quality pictures with every step!!

  • Diane Roark

    March 4, 2013 at 8:12 am

    Teresa, Thanks for letting me know about my RSS feed. I changed web host in Dec. 2012 and I changed my theme about 3 weeks ago. I am constantly working out all the issues that arise. It was frustrating to me when I changed my web host. I also lost my wordpress followers. I am still being constantly SPAMED. I am trying to figure out what to do about it. Are you having this problem?

    By the way, you are amazing! I know how much work goes into cooking, and writing about it, taking pictures, sizing and making the pictures look better, and you are able to add new posts all the time. Keep up the great work! You really do encourage me. Diane Roark http://www.recipesforourdailybread.com

    1. Teresa

      March 4, 2013 at 8:39 am

      Yes, my RSS link isn’t working at the moment either. I have to wait till my son gets back from his cruise to take care of a lot of the glitches. Yes, I am going through all the same frustrations. The most difficult being losing all my wordpress followers. I have had to start from scratch. Some have migrated over thankfully. Yes, I get at least 100 spam per day now! I’m also getting a lot more views consistently. I figured since no one on wordpress was transferring over I might get 50 looks per day. That hasn’t been the case. I’m getting about twice the looks I was getting before–go figure.

      I am so backlogged from posting….I probably have 30-40 ready to go up just not enough time to post because I’m trying to make galleries, contact old subscribers, etc. and find plug ins that will help my blog. Oh well! Thank you for the vote of confidence. I appreciate it. Let me know when you get your RSS link working. I’d really like to have you included in my Google Reader every day.

  • Tamara Leigh: The Kitchen Novelist

    March 1, 2013 at 10:08 pm

    Wow, this is soooo impressive, Teresa. Congratulations!

    1. Teresa

      March 1, 2013 at 11:00 pm

      Thanks. I can’t wait to get it really up and running – another month or so.

  • Tamara Faith

    January 8, 2013 at 3:58 pm

    Hi Teresa! Which theme are you using?

    1. Teresa

      January 8, 2013 at 4:12 pm

      I’m using Woo Theme’s Delicious Magazine.

      I really like it but there was quite a learning curve for me. If you decide to purchase it let me make one suggestion: In the tag section (not category but tag) you will have to type the exact title of each post with the name you use on the title line or it won’t pull the pictures into the features section. For example, if the name of my recipe is “Teresa’s Greek Salad,” then Greek Salad, or Teresas (w/o the apostrophe) Greek Salad won’t work! I found this out the hard way.

      This is why I never post multiple recipes in a single post. Because then I won’t be able to get multiple pictures to pull into the slide show. Only the featured picture that I select will pull into that picture and only if I type the exact name of the post.

      I hope this isn’t too confusing. I really like the theme but I did have to full around with it for a few months before I finally figured out what all the features did.

      1. Tamara Faith

        January 8, 2013 at 4:34 pm

        Thanks for the quick response and the insightful information! I’m looking for a new theme for http://www.prettybitchescancooktoo.com and having troubles finding something I like…

  • Meg Tocantins, HypnoBehaviorist

    January 2, 2013 at 9:02 pm

    thanks for checking out my blog – I’m new at this. I’m a hypnotist who helps people change behavior. More often than not, people come to me for help losing weight. When I can’t think of anything to write about changing behavior, I post a recipe. Eating soup for dinner is one of the best ways you can change your eating habits for the better.
    I’ll make the soup you sent me this weekend and will reblog. Great to hook up with you!

  • Scrumptious and Sumptuous

    December 27, 2012 at 2:28 pm

    Teresa, thank you for the blog award. Much appreciated and honored by the nomination. I’m a bit backwards with computer savviness, so I’ll do my best to figure out how to post the badge. Just wanted you to know I’m not ignoring your nomination if you don’t see the badge posted. I read your About Me page and laughed because I, too, have notebooks full of recipes and the blog is one way to get them transferred to an online forum.

    1. Teresa

      December 27, 2012 at 2:38 pm

      I think you can right click my badge and do a “save as” or “copy image” and import it into your pictures then insert it as an image into your post.

    2. Teresa

      December 27, 2012 at 2:38 pm

      By the way, congratulations! I love your stuff.

  • dianeroark

    December 8, 2012 at 11:30 am

    Teresa, Thank you for nominating me. I really am grateful and thrilled especially to be nominated by you. You have a fantastic blog. I love the look of your blog. I just got my blog back yesterday. I was converting everything over to a new blog HOST. I am so hoping this will help all the loading issues I have been having on my front page. I will work on this award this week. Thank you again!!! I truly appreciate it!! Have a great Chistmas season. Diane Roark http://www.recipesforourdailybread.com

    1. Teresa

      December 8, 2012 at 7:27 pm

      You deserve it!

  • lianne87

    November 30, 2012 at 5:54 pm

    Hi there,
    Thank you for the link to my post. 🙂
    Great site, will be coming back.

    Lianne

    1. Teresa

      November 30, 2012 at 6:58 pm

      Thanks a bunch. and thanks for following my blog. Hope you enjoy the recipes.

  • Laura

    November 26, 2012 at 2:17 pm

    I am enjoying reading through your recipes. I am a single and usually cook for one. Any recommendations on how to freeze and reheat homemade meals? Or maybe doing smaller portions?

    1. Teresa

      November 26, 2012 at 6:14 pm

      You can get small containers at the dollar store or walmart. I recycle cool whip bowls, and the chobani 32-oz. yogurt containers with lids. You can put a nice serving or two in those containers. Lots of things freeze well. You may consider cooking something for 4-6 servings and make half of it for now and put the rest in a 9″ foil pan. Cover with plastic, then heavy duty foil, and write the name of the recipe on the foil (date made would be good too).

      We do this all the time with casseroles and main dishes. Cookies can be frozen in zip lock bags, cakes, cobblers, pies all freeze well. You can freeze individual pieces also.

      A lot of it depends on how quickly you get bored with a recipe. You can cut some recipes easily in half and that may provide you with 2-3 servings. You can still put a serving in the freezer for later, and then use another for the next day’s lunch.

      When defrosting, take the container out of the freezer and put in your refrigerator the day you need it. Or you can just transfer it to the oven but it will take twice as long to cook from a frozen condition then it will take a thawed casserole.Most frozen and then thawed casseroles can be baked in an oven or toaster oven.

      Some things don’t freeze well such as a milk-based soup breaks down, and tortillas get real gummy after they have been frozen. But many things freeze wonderfully.

      Hope this helps.
      Teresa

  • shikoomkoom

    October 29, 2012 at 12:06 pm

    You have such an amazing array of recipes! I just don’t know where to start, but start is what I am going to do, and soon 🙂

    1. Teresa

      October 29, 2012 at 2:10 pm

      I hope you enjoy them. Please let me know how each one turns out for you.

      And thanks for following my blog. I have everything from healthy to not-so-healthy but the one common denominator is they all taste great!

  • dianeroark

    October 22, 2012 at 11:49 am

    I posted my Nomination For A Very Inspiring Blog Award today. THANK YOU AGAIN! I also love how your featured posts rotate at the top of your blog. It sounds challenaging but maybe I will try it. Blessings Always, Diane

  • adriennerhea

    October 19, 2012 at 3:13 pm

    Teresa,
    I just wanted to drop by and thank you for keeping up with my lil ole blog! I love that you are enjoying it. I hope to goodness that you have a lovely weekend!

    1. Teresa

      October 19, 2012 at 6:42 pm

      Thanks, I love your stuff!

  • Linda Poole

    October 18, 2012 at 8:32 am

    Re: Sundried tomato ranch salad dressing – saw recipe for the “egg on a salad”…which mentioned the above dressing…when I went back I could not find it! Please help! Love your site.

    1. Teresa

      October 18, 2012 at 9:33 am

      I clicked that from another blog. I will look under my “likes” & see if I can track it down for you.

      Sent from my iPhone

    2. Teresa

      October 18, 2012 at 9:35 am

      Give me a day or two. We are on vacation & Internet service is spotty!

      Thanks for liking my blog.

      Sent from my iPhone

    3. Teresa

      October 19, 2012 at 3:54 pm

      Linda, I have looked in my “likes” for both eggs and salads for two weeks backward and couldn’t find this. I’m really sorry. If I find it I’ll get back to you.

  • amaben12

    August 15, 2012 at 12:25 am

    Great food ideas you are now a link on my blog site

    1. Teresa

      August 16, 2012 at 2:19 pm

      Great, thanks.

      1. amaben12

        August 16, 2012 at 2:51 pm

        Have you ever considered publishing a book? if not yet done so would be a good idea. I got a contract for my blogs which I turn into a script.

        1. Teresa

          August 16, 2012 at 6:14 pm

          maybe someday

  • katytoland

    August 11, 2012 at 4:56 pm

    Hi. I found your blog on the wordpress message board. It looks great! I’m using the same theme for mine (or at least I would like to), but I am having some serious trouble figuring all of this out. I’m feeling a bit overwhelmed setting the page up. I really like the 3 pictures that rotate through at the top of the blog. How in the world do I go set that up? Any advice you could give me would be greatly appreciated!

    1. Teresa

      August 11, 2012 at 8:53 pm

      Sure, I’m glad to help. There are a few things you need to do first. Start typing in posts first. You will need to have at least three posts done to begin with this option.

      1) If your blog is a recipe/cooking blog, make sure each post has a separate recipe for this theme. Otherwise if you have 5 recipes on one post only one picture will ever be able to be pulled into any of the panels….and you may have 5 really great pictures but only one picture can be the featured image for that post.
      2) You will need to set one of the pictures you insert in each post as the featured image. Do this by selecting the upload/insert link at the top of the post (in edit mode), before inserting the picture into the post, check the “set featured image” link.
      3) Go into Dashboard–then select appearance–then select theme panels–then select featured panel.
      4) click the top box that says you want to display featured pictures in the panel
      5) type in the name of the titles (exactly) of your posts. I would highly recommend that you don’t name your posts “Maggie’s corn pudding” or anything with an apostrophe. I am finding diacritical marks don’t pull! It’s best to just title it “Corn Pudding.”
      6) type in the three posts that you want to display (make sure you have three posts that you have set a featured image for–You really should set a featured image for every post)
      7) For “Effect” I clicked “slide”
      8) my animation speed is 500
      9) auto start – I checked this box
      10) auto slide interval – i have mine set for 3,500
      11) when you type in the names of the posts separate each one with commas instead of spaces
      12) on “appearance” — theme panels — “featured images” change the width & height to 628 x 290 otherwise the pics cut off too much
      13) for spotlight, go into “sub featured,” click the top button to enable pics to display
      14) Type in what you want the section name to be. I like dessert lovers, meat lovers, etc. type in what you want
      15) type in the names of the titles of your recipes (exactly). I have 6 in the spotlight section. You can put as many as you actually have posts for and that you have set featured images for those posts.
      16) for the subfeatured entries, type in the number you want. I had to type in 6.

      Try doing this and let me know how you’re doing. I am fortunate to have a son who’s a computer programmer/web developer so he can answer just about any question I have! And, I’ve had tons of them. The more you just keep experimenting the better you’ll get at it.
      Teresa

      1. Patricia Eleonore

        June 4, 2019 at 3:09 am

        Hi
        Your earthquake looks amazing! However I am from Mauritius and cannot find the cake mix.
        I bake my own cake but what can you recommended if cannot use cake mix.

        Thank for your reply.

        Patricia

        1. Teresa

          June 4, 2019 at 10:52 am

          Hi Patricia. I would use a recipe for chocolate cake and use the batter for that. Make sure it’s not so much batter like for a three layer cake or that will probably overflow the pan. Try a chocolate cake batter for a two-layer cake or a regular 9×13″ cake pan. Then, of course you will eliminate any eggs/water/oil in the recipe since your cake batter will already have that. The just follow the recipe: a layer of coconut, pecans (or walnuts), chocolate chips (if you desire), cake batter, and then top it with the cream cheese icing ingredients. Bake until done. If the cake starts getting too brown on top, tent it with foil to protect from burning. Sometimes my oven cooks these in 45 minutes. Other times it takes more than an hour. Good luck!

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