Mozzarella Caprese Omelet

Tomato, Cheese, Basil OmeletOctober, one of our busiest months. It has been flying by, and I am here to tell you what time it is. It’s Secret Recipe Club time. I found the perfect quick and easy meal to fit our time constraints this month. I honestly rarely make omelets, and after making this I was left wondering why. My whole family loves eggs, they are quick , easy and a little more elegant than the usual scrambled or fried. This Recipe was found at my assigned blog Creative Kitchen and let me tell you I spent a lot of time reading over there. We actually have a lot in common, we both home school 3 kids, we both love Disney, and as we are thinking of taking a trip to Disney World soon I got a lot of helpful tips! We are experts at Disneyland, Disney World now that is a different story! YEs, I had a super fun time this month reading all about their homeschooling and Disney Adventures!

Now on to the recipe, the great thing is it uses ingredients that you can find in most homes, so you can go make yourself this omelet, right now!

  • 1 Tbsp. butter
  • 2 eggs
  • Salt and pepper to taste
  • 1/2 cup mozzarella cheese, or less if you don’t want it quite so cheesy
  • 1 Roma tomato, chopped
  • 2 Tbsp. Fresh basil, chopped

1. Melt butter on high heat in small fry pan. Swirl around so it coats the entire bottom of pan. (Don’t brown).

2. Beat eggs with salt and pepper, add to pan. Turn down heat. Gently scrap sides of omelet to let uncooked portion of egg run down side.

3.Place half of the cheese, tomato, and basil on half of the eggs. Flip over second side of eggs to top the fillings. Place second half of cheese and basil on top of eggs and cover with a lid. Keep cooking until eggs are cooked through and cheese is melted. Remove to serving plate and top with remaining tomato.

4. Eat and enjoy!

Peanut Butter Cup Bars

Peanut Butter BarsOne of my very favorite times to eat and cook during any given month has got to be the meal/dessert that I chose for The Secret Recipe Club. This is that recipe. This month I chose to make Peanut Butter Cup Bars from the lovely, lovely blog Mele Cotte. It was a great decision. Let me tell you these babies are rich! Just how I like my dessert. The choosing process as usual was quite a lot of fun after a couple of hours reading blog posts I had it narrowed down to about 17 possible choices. How to choose. then one day I just up and decided on the peanut butter bars, walked into the kitchen and got down to business. They were enjoyed by all. Yes I shared. I am sure I will be back to Mele Cotte to try all her other fabulous recipes, head on over and check them out!

¾ cup unsalted butter- melted
1¾ cups powdered sugar
1 cup smooth peanut butter
¾ cup graham cracker crumbs
¼ cup unsalted butter
¾ cup bittersweet chocolate chips

1. Mix together butter, sugar, peanut butter and graham cracker crumbs. Pour into a 8 inch square baking pan that has been lined with tinfoil and buttered.

2. Melt remaining 1/4 cup butter with chocolate chips in small saucepan and spread over peanut butter mixture. Put in refrigerator for 1 hour. Slice.

3. Eat and enjoy!

Plum Snack Cake

Plum Snack CakeGuess what guys. It’s time for Secret Recipe Club

This month I was lucky to receive Cook with Sara. There were certainly a lot of options and many both savory and sweet , this month I was looking for the latter. My sweet tooth was wanting something new, something summery. We have been buying plums quite regularly at the grocery store, as they have been cheap and delicious, so when I found the Plum Snack Cake I knew that was what I wanted to make. Served warm with Ice cream for dessert, or plain for a snack or breakfast, either way is lovely, and we had both! A great way to use up some summer fruit, before we get over to the season filled with pumpkins and apples, enjoy this one while you can!

1 1/2 cups white whole wheat flour – I used 3/4 cup whole wheat and 3/4 cup all-purpose
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 Tbsp. canola oil
2 1/2 Tbsp. butter
1/3 cup sugar
1 egg
1/2 tsp. almond extract
1/2 cup vanilla yogurt
1 cup plums, seeded, sliced
1 Tbsp. turbinado sugar


1. Mix together flour, baking powder, baking soda, and salt. In separate bowl mix together oil, butter ( I melted mine), sugar, egg, almond extract and vanilla. Add to dry ingredients and beat until just combined. Pour into a greased 8 inch square baking pan.

2. Top with sliced plums and sprinkle with turbinado sugar.

3. Bake for 25-30 minutes until a toothpick inserted in centre comes out clean.

4. Eat and enjoy!

Sweet and Tangy Chili

The Secret Recipe Club - ChiliWow, I feel like I have gotten a lot done since that last Secret Recipe Club, sometimes time flies by however it seems like forever since I have written the last Secret Recipe Post. We have been enjoying summer, the kids have been at the park for hours at a time, plus they got to go on a camping trip while my husband and I enjoyed an Alaska Cruise. Yes, much fun has been happening in our lives. In between cruising and summer vacationing, I also had to find a recipe to make from my assigned blog, this month I received our very own coordinator Debbi Does Dinner. Although the temperatures have been pretty cool for the summer, which I like, when I was actually going through the blog, we were experiencing a bit of a heat wave. This meant anything that used the oven was immediately out. I am kind of a boring cook in the summer, as I avoid having the oven on, no delicious cookies, no baked meats, lots of sandwiches. Anyways, back to Debbi, she has got hundreds and hundreds of recipes to look through. I found a nice chili recipe that uses the slow cooker, and so the decision was made, chili it is. Debbi actually had quite a few chili recipes on her site I chose this one because it used the slow cooker, plus it had a lot of recipes that I already had on had. It is a very large recipe, so you can get quite a bit of leftovers from it as well, a huge bonus in the summer month’s of no cooking! So here it is Debbi’s Sweet and Tangy Chili .

2 lbs. ground turkey (I used ground chicken)
2 onions, chopped
2 peppers, chopped
1 jalapeno, chopped
2 tbsp. garlic, minced
1/3 cup balsamic vinegar
2 tsp. beef bouillon
1 (15 oz) can of tomato sauce
1 cup ketchup
1/2 cup water (or more if desired)
3/4 cup red wine
2 (15 oz) can black beans, drained and rinsed
2 (15 oz) can pinto beans, drained and rinsed
1/4 cup + 2 tbsp. chili powder
1/4 cup + 2 tbsp. brown sugar
2 tbsp. paprika
2 tbsp. cumin
2 tsp. cinnamon
Salt and pepper

1. Brown meat in large skillet, when it has browned add peppers, onions, jalapeño and garlic. Cook for about 5 minutes until onion is tender.

2. While meat and veggies are cooking mix remaining ingredients in very large slow cooker (at least 6 quarts). Add meat and veggies when they are done. Stir well to mix ingredients.

3. Cook on low heat for about 7 hours. If desired serve with cheddar and sour cream, or tortilla chips to dip.

4. Eat and enjoy!