Archive for Foodie Joy

Happy Watermelon Day!

Well, HOW perfect! I had this post in “draft mode” all about a fun way to cut a watermelon! Little did I know that Watermelon Day was TODAY! SO, let me share some Watermelon JOY!

I have documented my melon slicing success before, too! You can see this in the *videos below…another tip is that once I’m done, I place all the cut watermelon in 2-3 gallon sized Ziplock freezer bags (thicker, stronger) and it keeps nicely for almost a week!




Now,  THAT’s some ROUND joy, wouldn’t you say?!

*If you have not already seen my helpful videos, be sure to check them out below…it’s a super cool way to cut a watermelon! Both of these videos were done last summer on my Facebook page…some other motivation and tips are in the second video down there, too…I always love to encourage y’all! Just watch…you’ll see what I mean!

Enjoy & have fun!


aRound the Kitchen – Omelette Tips

aRoundKitchen 1I love to cook, but over the years, I don’t do it as much as in years past. My kids are grown and it’s just my hubby and I. Learning to cook for two has been hard for me and when I find something I love, I tend to make it about once a week. This is one of those things. It’s an Omelette-Frittata thing that is pretty yummy and super easy with the omelette tips below!

Just watch the video. No need for a list of ingredients. You can add anything you like including other veggies and cheese. For this one, I simply used spinach and Canadian bacon. I also spray PAM on my skillet before starting.



I learned the tip about tilting the skillet while watching a cook in the Bahamas at the omelette station during our daily buffet breakfasts. When I got home, I tried it and was very pleased. The tip works even if you are making a traditional “quick” omelette, and the part about cooking your ingredients in the skillet before adding the eggs is important, too.

I also don’t cook this TOO quick…and I stand there, tending to it with my silicon spatula the entire time. You can do this over a higher heat, but be ready to move quickly, as it will cook fast since you are tilting and getting all the egg exposed to the skillet. If you start with a high heat, then lower it and move quick, it won’t get too golden brown…so adjust that to your preference. Cooking it longer, as here, makes it almost like a quiche without the crust!  No need to bake in the oven, either. Serve up with fruit and it’s a great brunch meal on Sunday!

These tips may be no news to some of you, but I had never done them when cooking eggs before. Learning something new brings me JOY…what can I say?! As a side note…notice the skillet is ROUND, after all…just pointing that out…but I digress.

Hope you enjoy! Let me know if you try this and how it turned out. Do you have other fave ingredients you like to add to your omelette or frittata? I’m always up for new ideas!



Mini Cannoli Cups Recipe – a ROUND Italian JOY!

This time of year I love me some baking. You know I am all about round things that bring me JOY, too…and since I am Italian, this recipe just FITS!

You also know I’m always looking for a little “switch” to make healthy options of decadence, so I think I will try to make this with Stevia instead of sugar, and I will report my results on Facebook, Instagram & Twitter!

Please let me know if you make this one and how they came out! Did you share them this holiday?

Enjoy!  Merry Christmas!


Mini Cannoli Cups




Filling –

1  15oz. container of whole milk ricotta cheese

1/2 cup confectioners sugar

2 tablespoons white sugar

1 teaspoon vanilla

1/4 cup mini semisweet chocolate chips


Crust –

2 Pillsbury refrigerated pie crusts

3 tablespoons sugar

1 teaspoon cinnamon

Flour for dusting surface



Preheat oven to 425. Prep

are filling by combining all ingredients except chocolate chips in a bowl with an electric mixer. Place in a one-gallon freezer bag and refrigerate. Roll out pie crusts and sprinkle each all over one side with sugar and cinnamon. Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust. Using a biscuit cutter, cut out circles in the dough. Lightly press the circles into ungreased cupcake pans to form a pastry cup. Gently prick the bottoms on the cups with a fork so that they don’t rise too much in the oven! Bake for 8-10 minutes. Remove from oven and once cool, fill with cream. Cut off a small part of the corner of the plastic bag to fill cups. Sprinkle chocolate chips on top and dust with powdered sugar! Filling can be kept in the fridge up to 3 days before filling. Fill about 1 hour before serving. To get cream extra thick, run ricotta through a cheese cloth over night to remove excess water.