My Sweet Marie

Archive for the ‘Recipes’ Category

This is a great hot appetizer that can be made ahead brought to a party and popped in an oven! Easy Peasie!

You Need:

  • 8 oz pkg of cream cheese or light Or goats cheese log
  • 14 oz can drained artichoke hearts chopped
  • 1/2 cup frozen spinach chopped and drained well
  • 1/2 cup mayo
  • 1/4 cup parmesan
  • 1/4 cup romano
  • 1 clove garlic
  • 1/2 tsp basil dry
  • 1/4 mozza grated
  • 1 tsp garlic powder
  • salt and pepper to taste
  1. Cream the cream cheese and mayo, parm, romano,garlic,basil and garlic. Mix well.
  2. Add the artichokes and spinach and mix again.
  3. spray an ovenable casserole (smaller one) with Pam and dump the dip in and top with mozza or any cheese. At this stage you could pop it in the fridge till you are ready to bake it.
  4. bake at 350 for 25 minutes until the top is brown. Serve with crackers, nachos, toasted bread, pita chips etc.

Here’s a little tip for you…make extra stuffing and potatoes Christmas day!  Here’s a recipe for all your leftovers. You can thank me later as you will love this!


  • stuffing
  • turkey
  • gravy
  • veg leftovers or frozen corn. peas etc
  • potatoes


  1. In a casserole that has been sprayed or greased, layer your leftovers starting with your stuffing. Pack it down tightly.
  2. Over that, layer your leftover turkey that has been deboned.
  3. Over that goes your gravy then if you want veggies, you can add them in now.
  4. Over the whole casserole, cover with a layer of potatoes, smooth out.
  5. Cover and bake at 350 for 45 minutes or till it’s bubbling.
  6. Serve with your cranberries on the side!


Here’s a little treat for you to make! It is delicious but not WW friendly! You’ll need:


  • dark chocolate chips 1 bag
  • gluten-free pretzels 1 bag
  • caramel chips
  • sea salt


  1. Line a cookie sheet with parchment.
  2. Melt your chocolate chips in the microwave. Pour 3/4 of them over the parchment paper’d tray. Spread out thinly.
  3. Lay the pretzels over that, I like the curly pretzels but sticks work too.
  4. Now melt your caramel chips or caramels, either will work. Pour that over all the pretzels in a drizzly wiggly way till it’s all gone!
  5. Now drizzle the rest of the chocolate over that, in a zig zaggy way!
  6. Sprinkle a bit of sea salt over it all and then chill for a couple of hours.
  7. Once hard in the fridge, break into bark and nibble away!



It’s Friday and I really wanted nachos with loads of cheese and ground beef, and the works. Oh wait, I forgot, I’m really trying hard to keep the weight off and let’s just throw this out there…drop some more! So here’s my recipe for Nacho  Salad!


  • 3 oz ground turkey
  • 1 oz cheddar shredded
  • 4 corn tortillas cut into 6 pieces each
  • 1 jalapeno
  • pineapple salsa
  • tossed salad
  • lite dressing
  • salsa
  • sour cream (low fat, no fat, your call)

Pineapple salsa

  • 1 cup diced pineapple fresh
  • 1 jalapeno
  • 1/4 cup minced red onion
  • 1 lime juiced and zested
  • 1 roma tomato diced
  • 1/4 cup diced red pepper

Mexican Dressing

  • 1/2 cup salsa
  • 1/2 cup Italian dressing of choice (low fat, no fat, full fat, your call)
  • Mix together, voila, you have Mexican dressing!


  1. Pre-heat oven to 350.
  2. place your tortillas on baking trays covered in parchment. Spread them out.
  3. Spray them with either pam or spray olive oil( my choice). Sprinkle with a Mexican seasoning or garlic salt and paprika.
  4. Bake at 350 for about 15-20 minutes or till golden crispy!
  5. Make the pineapple salsa by simply mixing all the ingredients together and let their flavors marinate! 1-3 hours ahead is great!
  6. Fry up the ground turkey with some Mexican seasonings. Set aside to cool.
  7. Now, place your baked tortillas/nachos on a large dinner plate.
  8. Sprinkle the meat and jalapenos over the nachos. Cover with the cheese.
  9. Nuke for 1 minute or pop back in the oven to melt the cheese ( be sure you’re using an ovenable dish)
  10. Once the cheese is melted, move the chips to the sides of the plate, and fill the center with tossed salad. (lettuce, tomato, cukes, red pepper, red onion etc)
  11. Top with the pineapple salsa, avocado, sour cream, salsa or dressing.
  12. Mine came out to 11 points, it all depends on your choices, could be more, could be less! Enjoy!

This is a recipe that should have been posted 2 months ago. It’s a canning recipe for tomatoes which has been passed down for generations in my family. My mother made this every year for as far back as I can remember. The last time she made it, I had to help her and this year I made it on my own as Mom was in Hospice. I was really worried that I had missed the boat on this one. I would visit M0m 2-3 times a week as I am a 2 hour drive from Leamington.  So in September I went to see her but on this particular day she was out all day. I was very afraid that I had missed the boat on the recipe and that it would die with her! I am happy to report that on my next visit she was as alert as one could be, phew! She gave me full instructions and  I stopped on my way home, got a bushel and made them the next day!

So Zoom is a blend of tomatoes and other veggies used to make soup. The idea is you add 1 jar of zoom, to some chicken broth, toss in some leftover meat (chicken, roast etc) and whatever you have in the fridge and zoom you have soup! it is very clever and is also very good in Spaghetti sauce, chili and stews! Here’s what you need:


  • 1 bushel of tomatoes
  • 3 large Spanish onions diced or slice ( more if you want or less)
  • 1/2 celery minced
  • 2-5 lbs of carrots diced small ( or more or less to your liking)
  • bay leaf ( 1 per jar)
  • basil for seasoning
  • salt and pepper to taste


  1.  Have your tomatoes washed and peeled. (dip them in boiling water and drop in an ice bath, peels will fall off!)
  2. Place in a large canner or stock pot.
  3. Toss in all the prepared veggies.
  4. Boil till well stewed. Season to taste.
  5. Have your jars sterile and waiting patiently for the yumminess. Keep them warm!
  6. Fill the jars to the rim. Be sure the rim is clean, wipe it if needed.
  7. Seal with sterile seals and lids.
  8. At this point, you can do the water bath but not necessary if you’ve boiled the heck out of your tomatoes and boiled the seals as well, and you’ve used sterile jars.
  9. I will post a separate recipe for Zoom soup right away!





These cookies are husband and grand-children approved! You would never know they are gluten-free, grain-free, paleo, etc etc, neither will your guests! They are addictive is what they are! Enjoy!


  • 1/4 cup melted coconut oil
  • 3/4 coconut sugar
  • 3 tbsp. molasses (I used unsulphered)
  • 1 egg
  • 1 1/2 cup almond flour
  • 6 tbsp. coconut flour
  • 1 1/2 tsp ginger ground
  • 1/4 tsp salt
  • 1 tsp baking soda


  1. Preheat oven to 350.
  2. In a large bowl, mix oil,sugar, molasses and egg.
  3. Add in the dry ingredients. Scoop into balls. Should get 24
  4. Place 1-2″ apart on a lined cookie sheet. Bake for 12 minutes.
  5. Remove from oven and gently press so they are flattened.
  6. Bake for 3 more minutes.
  7. Let cool before transferring to cooling rack!

I made this dressing 19 years ago for a wedding that I catered. Shout out to Carrie and Phil! This was the dressing on the salad and if I remember correctly, I had made an adding error and had put too much pepper in it! It was still popular! It’s lovely on greens with almonds, berries, chicken and goat cheese but truly good on any salad! Enjoy!


  • 1/4 cup yogurt plain, non-fat (goat’s yogurt or soy for dairy-free)
  • 1/3 cup orange juice
  • 2 tbsp. lemon juice
  •  1-2 tbsp. lemon or orange zest
  • 1 tbsp. olive oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/4 tsp pepper
  • 1 tsp honey
  • dash of salt

Blend all together till smooth! Voila!