(chewy cookies with a ginger kick)
makes 2 dozen big/over indulged cookies
makes 4 dozen smaller/less decadent cookies



  • 3 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 cup brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla paste, can substitute vanilla extract
  • 2 tablespoons minced fresh ginger (we suggest using a microplane)
  • 11 ounces white chocolate chips


  1. Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
    In a large mixing bowl, whisk together the flour, ginger, salt and baking soda.
  2. In the bowl of a standing mixer fitted with the paddle attachment, or using a hand mixer cream together the butter and sugars. Add the eggs one at a time, mixing until fully combined. Add in the vanilla paste and ginger, mixing until just combined. Gradually add in the flour mixture 1 cup at a time. Add the white chocolate chips.
  3. Drop by the heaping tablespoon full onto the prepared baking sheet and bake until lightly golden (12-15 minutes), cookies will appear still slightly soft in the middle, but will set up firmly as they cool.  (Note: For smaller less decadent cookies use a teaspoon measure and bake for 8-10 minutes). Using a spatula, remove cookies from the parchment to cool. Repeat with the remaining cookie dough.

You can find these and other recipes at www.terraskitchen.com

Halloween Cocktails

Van Gogh Candy Corn Shooter

2 oz. Van Gogh Classic 80 Proof Vodkacandycorn

2 oz. Banana liqueur

2 oz. Coconut rum

2 oz. Orange curacao

2 oz. Cream


Combine Van Gogh Classic 80 Proof Vodka and Banana Liqueur into a mixer with ice. Shake and pour into the bottom of the shot glass. Then combine Coconut Rum, Orange Curacao, Cream and a dash of Grenadine (for color). Shake in shaker with ice and gently layer on top using a spoon. Top with whipped cream.
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Delicious Brownie Dessert


Who doesn’t love a yummy ooey gooey chocolate dessert on a hot summer day? I am a huge fan of anything chocolate and couldn’t wait to get my hands on this amazing dessert. I have made a few variations of this dessert a few times this summer, but I think that this variation is my absolute favorite. Get a big glass of milk ready for yourself as you prepare this dessert!

Here’s what you need:

  • 9 x 13 brownie mix
  • 8oz. cream cheese
  • 1 Cup peanut butter
  • 1 cup sugar
  • 8 0z. heavy whipping cream
  • butterfinger for crushed topping

20150805_090231(I so forgot to put the cream cheese in the picture)

  1. Make Brownies as directed on the box
  2. Let brownies cool completely
  3. While brownies are cooling mix together all ingredients until they are well blended.
  4. Spread the mixture onto the pan of brownies
  5. Crush up the butterfingers and then sprinkle on the top of the mixture and brownies
  6. Put brownies in the refrigerator for a couple of hours before serving.


My girls really enjoyed crushing up the butterfingers together!

I would say that these brownies are absolutely amazing and my two little helpers would most definitely agree. I love a cool dessert, especially in the summer. I have made these for a few barbecues and summer outings that we have had and I will tell you that I always have to leave the recipe with them when I leave because they are just truly that good.

If you wanted to use a different candy topping heath or even Reese’s Peanut Butter Cups would be a great topping for this amazing dessert.

Please let me know what your thoughts are on this amazing dessert and what topping you choose for your family.



Banana Oatmeal Smoothie



  • ¼ cup of cooked oatmeal (slightly cooled)
  • ½ cup vanilla yogurt
  • 1 banana
  • ½ cup fat-free milk (or any milk you prefer)
  • ¼ cup ice cubes
  • 1 packet of alternaVites or alternaVites Kids
  • Optional: drizzle of maple syrup and/or sprinkling of cinnamon



  1. Place all ingredients in blender
  2. Blend until smooth and creamy
  3. Enjoy!


Smoothie Recipe For June’s National Fresh Fruits & Vegetable Month



Trying to get your kids to eat more veggies and fruits? Here is a fabulous, healthy, tasty smoothie recipe from Vicki Marquez, author of Rootlets: Super Rootabilities. June is National Fresh Fruits & Vegetable Month.

About Rootlets:

The Rootlets: Super Rootabilities was created and written by Vicki Marquez and illustrated by Jeremy Russnak, introduces readers to the Rootlets – Brocc, Carrotina, Cornelius and Kaley – who live on Planet Planted in the town of VeggieVille with their dog, Basil, and their guardian and caretaker Yammy Grammy, who plucked them from the ground when they were just sprouts. Hilariously fun with bright, bold, colorful illustrations. The Rootlets: Super Rootabilities is a thrilling journey that showcases the super powers of plant-based foods and explores the magic of friendship and imagination.

This book is recommended for children ages 4 to 9.

This is the first product that is launched by The Rootlets brand, whose mission is to familiarize kids with fruits, veggies, and healthy eating. Future Rootlets products include apps, more books, games, toys, and an animated TV show. The Rootlets will be launching their website, which will be an interactive experience filled with games, activities, learning resources and exclusive content about the characters and their magical world.Rootlets

Smoothie Recipe:

Grandma’s “Cleaned Up” Greened up Milkshake

  • 1 Banana
  • 2 heaping handfuls of spinach
  • 2 to 3 pitted dates
  • 1 1/4 cup of almond milk (or coconut milk)
  • 1 scoop of maca powder
  • 1 scoop of cacao powder
  • 1 TB of raw crunchy almond butter
  • 3 ice cubes
  • A Sprinkle of love (optional but highly recommended)

Add all ingredients to a blender, blend until smooth and enjoy.

My daughters and I truly love smoothies and love to try new recipes. I try to sneak new ingredients into smoothies all the time for hope that they don’t know how good for them it is. I am looking forward to adding this great smoothie recipe to our list and I know that the girls will like it as much as I did.

Tip: Checkout kitchen ultimate website to compare best kitchen products and utensil required to prepare this milkshake recipe in your kitchen for buying at discounted rates.

Goya Foods – Yucca

We are adventurous eaters in this house.  We love to experiment with new foods, cooking techniques, and flavors.  But most of all, we love new ingredients.  You never know what will spice up those chicken cutlets or even a roasted chicken without trying new things.  One such new ingredient we recently experimented with was Yucca.  For those who do not know, yucca is a fibrous tuber, think 90% potato, 10% celery.  It is like a fibrous potato, but when cooked the texture is unique, not stringy,  and can complement many main dishes.

03 02 2015 cannon 065We tried a few recipes with our frozen yucca from Goya.  Of them the two stand outs were oven fried yucca fries and mashed garlic yucca, both of which are easy to make.  When preping the yucca, be sure to boil it until it is soft as your first step, then take out the tough inner core.  On some pieces, the core was already removed, but most had a bit of it left.  You may not understand what this core is, but when you see it you will know.  It is a shade darker then the rest of the flesh and is easy to distinguish as visibly more fibrous as well.  Below is our recipe for oven fried yucca fries followed by mashed yucca with garlic sauce, enjoy.

03 02 2015 cannon 066

Oven Fried Yucca Fries:

1 bag (24 oz.) frozen GOYA® Yuca

½ cup GOYA® Extra Virgin Olive Oil

3 tbsp. GOYA® Minced Garlic, or 8 cloves garlic, finely chopped

3 tbsp. GOYA® lite Adobo spice Mix

First boil the yucca as described above, then remove the core of the yucca.  As the yucca is boiling, grab a plastic zipper bag and put in the Adobo, garlic, and olive oil.  Shake up gently mixing the oil and spices.  After this, slice the yucca into french fry shapes- long stripes.  After cutting up approximately 3 yucca toss them into the oil and spice mixture, zip, and shake.  Once properly coated, transfer the yucca to a cookie sheet for baking.  Set the oven to 350 degrees and start baking.  The yucca are done when they are slightly brown.  These are not the same brown as french fries, so be sure to keep an eye on them.
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The Best Sugar Cookie Recipe Ever


Who doesn’t love a wonderful sugar cookie? I am truthfully not really a sugar cookie person, but let me tell you….this sugar cookie recipe is amazing. I always make them fairly thick and they seem to stay soft and good at all times!  I made these last week for Valentine’s Day (about 70+ hearts) and not a single one was wasted.

Sugar Cookie Recipe:

  • 1 Cup Oleo or Butter
  • 1 Cup Shortening
  • 1 Cup Powdered Sugar
  • 1 Cup White Sugar
  • 2 Eggs
  • 1/2 teaspoon vanilla
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 1/2 Cups Flour

Of course, there is always the stand mixer kept in your kitchen!

    1. Cream together the Butter and the Shortening.
    2. Add the Powdered Sugar and the White Sugar
    3. Add the remaining ingredients; eggs, vanilla, salt, baking soda, and flour.
    4. After the cookie dough is all mixed together you can refrigerate if you feel necessary. (I typically don’t refrigerate)

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Chicken Enchilada Soup


As cold as it is outside here, let me tell you that there isn’t anything better than some good soup!  Or is there? Actually having that soup cook in the crock-pot all day long with no extra work from you makes it even better. I am very excited to share my Quick and Easy Chicken Enchilada Soup Recipe with you.

What You Need:

  • 3 Medium/Large Size Cans of Chicken (depending on how meaty you want it).
  • 1 Can of Green Chillies
  • 1 Can Petite Diced Tomatoes
  • 1 Bag Frozen Corn
  • Black Beans Rinsed (I left these out)
  • 1 Packet Taco Seasoning
  • Chicken Broth (We’ll talk about the amount in a little bit)
  • Cream of Chicken Soup (Talk about how many cans in a bit)
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