Category Archives: Recipe Box


Blondies - Dear Miss Lyss

Are you in the mood for brownies, but maybe not into all of that chocolate?  Then these “blondies” might be the perfect solution!  They are a great combination of a brownie and a cookie containing the consistency of a soft and chewy brownie while incorporating the flavor of a chocolate chip cookie.
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Eggless Cookie Dough

Eggless Cookie Dough - Dear Miss Lyss

Do you hate fighting that awful urge to eat raw cookie dough when you’re making a batch of cookies?  The biggest reason for not eating the dough right off the mixing spoon is the eggs.  I have found a fantastic solution: EGGLESS COOKIE DOUGH

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Baked Macaroni and Cheese

Mac and Cheese

I love making this recipe.  It is fulfilling to make your own macaroni and cheese instead of making it out of a box that contained over-processed cheese food.  Ick!  Try this instead!

Mac and Cheese

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Best of Three Worlds Cookies

Best of Three Worlds Cookies

These are probably some of my most favorite cookies!  I originally found the recipe here, only I made it a little more my own so I’m posting my recipe now!

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Chicken Cordon Bleu Bites

Chk Cordon Bleu-Final

I will start by saying that I got the idea from this blog one night while looking for a nice spin on regular chicken cordon bleu.  I am constantly asked to make these, they are just so much fun to eat and really not that difficult to make!

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Fruit and Protein Smoothie


Smoothies, in my opinion, are fantastic.  They are easy to make and extremely portable to take on-the-go.  They also can contain a ton of protein, which can be enough to keep you full for a while.
I often make these exact smoothies for lunch and they are perfect.  I have a Ninja blender that comes with these handy single-serve cups, so my ingredient measurements reflect that.

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Preserving Fresh Herbs

Incorporating fresh herbs into your meal adds an element of thoughtfulness.  Although I usually take advantage of the convenience of herbs from a shaker, I try to add fresh ingredients in my tomato sauces.  Here is a little trick for preserving those herbs.

I usually do this with oregano and basil, as those are very common ingredients in my sauces, so that is what I’m demonstrating in this post.

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