Nanny’s Chocolate Mousse

Chocolate Mousse


  • 8 (1 ounce) squares semisweet chocolate, coarsely chopped
  • 1/2 cup water, divided
  • 2 tablespoons butter (no substitutes)
  • 3 egg yolks
  • 2 tablespoons sugar
  • 1 1/4 cups whipping cream, whipped


In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture.  Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes.  Refrigerate for 4 hours or overnight.

For a PDF of this recipe click here: Chocolate Mousse

Tuesdays with Mama: Stuffed Mushrooms

sausage-stuffed-mushroomsThese stuffed mushrooms are one of my favorite Thanksgiving appetizers and my dad absolutely loves them.  A hybrid of about a dozen recipes I have tried over the years, these appetizers really capture the richness of many flavors in one small bite.  Make sure you have extra ingredients on hand for a crowd.  These babies tend to go quickly!

Papa’s Favorite Stuffed Mushrooms


  • 3 small (8 oz.) packages White Button Mushrooms
  • 1/3 pound Breakfast Sausage (plain)
  • 1 Medium Onion, minced
  • 2 cloves Garlic, grated on a micro plane grater
  • 1/2 cup Dry White Wine
  • 1 8 oz. package Cream Cheese
  • 1 egg (yolk only)
  • 3/4 cups Parmesan cheese (grated using the largest hole on the grater or shredded in the package)
  • 1/4 to 1/2 c. panko breadcrumbs
  • Salt And Pepper, to taste

Preparation Instructions

  1. Rinse mushrooms in cold water. Remove stems and reserving parts separately.
  2. Finely chop the mushroom stems and set aside.
  3. Brown the sausage, crumble, and set aside to cool on a paper towel (to drain excess fat).
  4. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
  5. Pour in wine to deglaze pan, reduce down until almost all of the liquid has evaporated.
  6. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
  7. In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
  8. Add cooled sausage and cooled mushroom stems.
  9. Add in just enough bread crumbs to make an easy to work with consistency.  The amount will be entirely dependent on the liquid content of your filling.
  10. Stir mixture together and refrigerate for a short time to firm up.
  11. Scoop mixture into the cavity of each mushroom top, creating a mound  of filling over the top.
  12. Bake at 350 degrees for 20 to 25 minutes until golden brown.
  13. Allow the mushrooms to cool for at least fifteen minutes before serving.

For a pdf of the recipe click here: Stuffed Mushrooms

Homemade Cream of Crab Soup

cream_of_crab_soupToday was a half day of school for the big girls.  Generally Madison chooses to eat lunch at home on these days so I decided to do something special for her.  I made cream of crab soup.  It was amazing.  I looked around online and saw some recipes, but none of them was what I was looking for.  I combined a few different recipes to make mine and I hope you all will have the opportunity to enjoy it as well!


Mama Beth’s Cream of Crab Soup



  • 1 medium onion finely minced
  • ¼ c. butter
  • ½ c. sherry
  • 1 lb crabmeat
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tsp. old bay seasoning
  • 1 tsp. parsley
  • 1 tsp. flour*
  • 4 c. heavy cream and 2 c. milk or 6 c. half and half*

*If you choose to use half and half instead of the cream, increase the amount of flour to 1 ½ tsp.


  1. Add the butter and minced onion to the pan over medium heat.  Stir often to prevent burning.  Cook until the onion is translucent.
  2. Add the sherry to the pan and reduce by about half.
  3. Add crab meat to the pan and cook until the meat is warmed through.
  4. Add the salt, pepper, old bay and parsley to the pan.  Add the flour and mix in thoroughly.  Cook until it comes to a simmer.
  5. Pour in the milk and cream (or half and half) and stir.
  6. Simmer on medium low for 15 minutes, stirring occasionally.
  7. Serve with bread or crackers.

For a PDF of this recipe visit: Mama Beths Cream of Crab Soup

Tuesdays with Mama: Recipe Edition Sin-amon Rolls

Cinnamon RollsThese cinnamon rolls are amazing.  In my community, I’m sort of the cinnamon roll queen.  And it’s awesome.

I try not to make them too often.  Otherwise they might not be as special.  I adore these cinnamon rolls and I have made them on multiple occasions for teacher breakfasts, pot luck brunches and other gatherings.

I hope you enjoy!

Mama Beth’s Sin-Amon Rolls


  • 1 quart Whole Milk
  • 1 cup Canola Oil
  • 1 cup Sugar
  • 2 packets Active Dry Yeast
  • 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 Tablespoon Salt
  • Melted Butter (I usually wind up using more than I should.  Start with 2 sticks.  You’ll get the idea)
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon

Cream Cheese Frosting:

  • 1 bag Powdered Sugar
  • 1 ½ teaspoons vanilla extract
  • 1/2 cup Milk
  • 1/4 cup Melted Butter
  • 1- 8 oz. package cream cheese, softened
  • 1/8 teaspoon Salt

7-8 disposable aluminum pie pans

 Instructions for Dough: 

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to a warm temperature.

Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.

After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.

Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

 Assembly Instructions:

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife; make 1/2-inch slices. One “log “will produce 20 to 25 rolls.

Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls into round pie pans. This recipe makes about 7 pans worth of rolls.  Be careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans.

Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.

Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the cream cheese icing:

In a large bowl, whisk together the ingredients for the icing. Whisk until very smooth. Taste and add in more vanilla, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.

For a pdf of this recipe click here: Sin-Amon Rolls

Foodie Friday: Orzo with Spinach and Parmesan

Since I’m trying to get healthier (yes, I realize this is not the healthiest option… baby steps people), I am staying away from the mac and cheese and butter laden scallopped potatoes.  This recipe incorporates spinach and onions with orzo pasta finished off with parmesan cheese for a delicious side dish.  I hope you enjoy!  I’m making it tonight to go with some leftover chicken.

Orzo with Spinach and Parmesan

Delicious hot, cold or even reheated the next day!

Delicious hot, cold or even reheated the next day!


  • 1 box of orzo pasta (Barilla is my personal favorite)
  • 1 finely diced medium onion, any color (I usually use white)
  • 2 boxes of frozen chopped spinach, 10 oz. each, thawed and drained
  • 1 Tbs. butter
  • 1 container of shredded parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add orzo and cook to desired doneness. Drain pasta and set it aside.
  2. While the Orzo is cooking, add the onion to a pan with just a touch of olive oil. Cook on medium heat until it is translucent and starting to brown.
  3. Add the cooked orzo to a large bowl and top with the butter, cooked onion, well drained spinach and stir. Make certain that you break up all of the chunks of spinach so that it is well incorporated into the dish.
  4. Add the container of parmesan cheese and stir to incorporate.

This dish is a favorite side dish in my house. I hope you enjoy!

Get the pdf of the recipe here: Orzo with Spinach and Parmesan