Serve Your Love a Heart-Shaped Meal on Valentine’s Day


Going shopping this weekend?

You may need to add to your list:





or you could make jam… here’s how I did it.

Two slices of bacon, 2 slices of bread, an egg, 2 big strawberries, jam and a heart-shaped cookie cutter are all you need to make this tasty, savory, and sweet breakfast plate for the one who makes your heart go thump-thump!

BACON: Lay a strip of bacon in the shape of a heart in your frying pan. Use a spatula to turn the slice over when it is done on one side.

STRAWBERRY ROSE: Use a sharp paring knife to slice small strawberry petals in several rows, starting from the base of a washed and dried strawberry. Use the knife to gently bend the petals outward.

EGG in TOAST: Use a cookie cutter to cut a heart out of the center of a slice of bread. Melt butter in a frying pan. Place your bread in the pan and toast lightly on one side. Turn it over. Crack an egg in the middle (or scramble the egg first before you pour) of the bread slice. Cook until done.

HEART with JAM: Spread your favorite berry  jam on the bread heart you cut out of the above.

Click here to craft your love a card to go with breakfast.


Bake your own fortune cookies to celebrate Chinese New Year or Valentine’s Day

baked fortune cookiesI suspect these cookies would be simple to make the more practice one had at making them. The secret is how thin you can make the cookie and how fast you can shape it.

The best thing about them is that you can adjust the enclosed fortune for virtually any party or holiday theme.

Interesting: Fortune cookies are often equated with Chinese food, but according to the Smithsonian the cookies originated in Japan.


3 egg whites

3/4 cup white sugar

1/2 cup butter, melted and cooled

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups all-purpose flour

2 tablespoons water

Fortunes, printed or written and cut

Preheat the oven to 375 degrees F (190 degrees C).
Grease cookie sheets, or line with parchment paper.
Have fortunes ready to go on small strips of paper.
In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes.
Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each.
Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly.
QUICKLY remove one at a time, QUICKLY place a message in the center, and fold in half.
Fold the ends of the half together into a horse shoe shape. Hang over cup to dry. If they spring open, place them in a muffin tin to cool until set. (I skipped the hanging over a cup and just put them in the tin.)
Although these cookies are not malleable if overbaked, you need to bake them long enough until they are golden around the edges or they will be too under baked and remain soft, spongy and pancake-like.

Don’t you think these would be fabulous dipped in chocolate on one end and then dipped in sprinkles?

Want to put your Fortune Cookies in a TAKE-OUT BOX?

You can find templates on the web—you may need to re-size depending on the size of paper your printer can take and how many cookies you want to box—grab some pretty scrapbook paper, cut and fold.



supersimple-chinesenewyear-terrioWant to make paper fortune cookies instead? Here’s the link!


Terri’s Stuffed Strawberries


Deliciousness for your 4th!

8 oz. softened cream cheese

1/4 cup powdered sugar

1 tsp. vanilla

20 medium size strawberries

Pkg. of fresh blueberries

Mix together the cheese, sugar and vanilla and put into a pastry bag. If you don’t have a pastry bag just cut off the tip of a large zip lock bag.

Clean strawberries. Slice off the top to remove leaves and leave a flat surface. Turn the berry upside down then from the tip make two crisscross slices.

Open the strawberry and insert a blueberry. That helps prop it open so you can fill it with the cream cheese mixture.

Top with a blueberry and enjoy!



Colorful Gluten-Free Birthday Tray with Wheat Grass

Super Simple with Terri OOur Sonoran Living producer Margo is a gluten & sugar free vegan. So when her birthday rolled around we did not know what we could do to celebrate it with the staff and honor her wishes at the same time. I came up with this idea and just loved it so much I wanted to share it with you.

First purchase a tray of wheat grass from the store. I found mine at Whole Foods for about $10. I kept it cool and fresh by placing it on top of a wet towel that I laid on cookie sheet. I spritzed the grass often with a water bottle to keep it fresh. Make sure you ask them for the newest tray. You want the grass to be short as possible. Most people want the grass to be longer so they can cut it and juice it so be sure to specify.

wheat grass veggie tray Terri ONext pick fruits and vegetables you like as well as based on color. I used things like purple kale and radicchio for the outside of the flowers and yellow and red bell peppers for the inside. I also used carrots, broccoli, cauliflower, strawberries, grapefruit and oranges. You can use anything you like.

You want to make your tray as close to the event as possible because it’s important to keep it cool. I made mine the day before, covered it with wet paper towels and kept it outside where the temperature was cool, around 50 degrees. You will have to be creative if it’s hot outside and it won’t fit into your refrigerator.

Wrap the outside with saran wrap. It keeps everything in place while transporting.


Watermelon Baby Buggy – Baby Shower Centerpiece

I just love browsing farmer’s markets. There are always tasty samples of homemade preserves (plum or raspberry chipotle is my current fave), smiling people and super fresh vegetables and fruits.

Now is definitely the time to buy those succulent melons – water, cantaloupe, honey dew, Crenshaw…

Super Simple with Terri OThis baby shower centerpiece can be created a day ahead of time. However, put the fruit in just before serving. The buggy may leak, so put something beneath. Note: When I made the fruit salad buggy, I knew the gender to be a girl, but for a boy a watermelon race car flames painted on the sides instead of the ruffle would be fun. The whole project takes about an hour.

Have a simply marvelous day!


Materials Needed:

4 Granny Smith apples (or 2 grapefruit, halved)
4 10-inch wooden skewers
Cut fruit — watermelon, cantaloupe, pineapple, strawberries, grapes, etc.
Masking tape
Glue gun

Step 1:

Using masking tape, tape off part of watermelon to be cut to form the shape of a buggy. Using tape as a guide, cut off that section and save to be diced for salad contents.

Step 2:

Scoop out rest of melon with a melon baller or cut out and dice for salad.

Step 3:

Shape excess rind into handle. Cut lace to fit across hood and thumbtack to sides.

Step 4:

Put skewers through watermelon shell to form axles of wheels. Stick apples onto ends of skewers.

Step 5:

Place handle at one end of buggy and return cut watermelon and other fruit to the cavity of the melon.


Super Simple Yeast Bread with Basil and Ricotta Cheese

What, I ask you, smells better than bread fresh out of the oven? That warm scent that calls out to your taste buds.

St. Paddy’s Day is coming up and you need bread to celebrate along with that traditional corned beef and cabbage meal.

Yeast Bread with Basil and Ricotta Cheese sounds delicious, right? Tastes even better and it truly is super simple to mix the dough and bake it at home in 3 steps that will leave you with a couple of hours each between the steps to craft or something else.

Super Simple with Terri O

Step 1: The Dough

In a big bowl mix: 1 egg, 1/2 cup sugar, 1/4 cup olive oil, 1 cup warm water, 1 teaspoon salt, 1/2 cup ricotta cheese, 1 tablespoon (or more) crushed garlic, and, dried basil. How much basil? Well, it must confess I mixed it in until it looked right… about 2 tablespoons. Now, open a packet of yeast and add it to the bowl. Stir a bit with a fork. Let the mixture sit about 10 minutes until bubbly. Next, gradually add 3 1/2 to 4 cups of flour and mix thoroughly until if forms into a big ball of dough (You will have a bit of dough sticking to your hands at the end of this process but not much.) Cover your dough with a clean kitchen towel and let rise until double.

Tip: I like to use filtered water so I know it will interact properly with the yeast.

Step 2: Kneading Your Love…

…into the dough that is! Cover your counter or table top with a piece of wax paper. Sprinkle flower onto the wax paper. Take half the dough out of the bowl, place on the wax paper and gently knead out the air bubbles with your fists. Use your hands to form the bread into a round loaf. Place on a pizza stone and let rise until double. Repeat for second half of dough.

Tip:  If you sprinkle a little water on your counter top the wax paper will stick to the counter instead of trying to curl up.

Step 3: Mmmmmm, Smells Yummy

Preheat oven to 400 degrees. Place bread on center rack and bake for at least 13 minutes, perhaps 2 to 4 more depending on your oven. The top will become a lovely golden brown. Use hot pads to take it out of the oven and put on a rack to cool. Butter the top if you wish.

Your bread will cut better with a serrated knife when it has cooled a bit, but I have known eager family members to sneak into into the kitchen. (Maybe those who sneak bread before dinner get to load the dish washer?)


Pumpkin Cranberry Muffins


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 cup pumpkin puree
  • 1 large egg, lightly beaten
  • 1/4 cup canola oil
  • 1 cup nonfat milk
  • 1 cup fresh cranberries, chopped


Preheat oven to 350 degrees. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes.Makes 12 muffins 

Thanks to for this delicious recipe!

Quick Salsa recipe


¼ cup avocados

2 T Cilantro chopped fine

2 T prepared (in a jar) salsa

5 Super Simple Snacks

Takes hardly any time, yet provides a nourishing treat!

150 calories or less

  • 1 Cup cantaloupe ½ cup low fat cottage cheese
  • 10 unsalted almonds & 1 small apple
  • ½ thin whole wheat bagel & 2 tsp peanut butter
  • Salsa (Terri’s recipe) & 10 whole grain chips
  • 10 Hershey’s Kisses

5 Minute Appetizers


1 pkg Puff Pastry
1 pkg cherry tomatoes
4 oz crumbled cheese
1 T olive oil


Preheat oven to 400 convection or 425 without.  Roll Puff dough out on a floured surface and cut into shapes or 1 ½ inch squares.  Brush with olive oil and place a tomato cut side up and garnish with favorite cheese crumble.  Season with salt and pepper, bake until golden brown and delicious.


Terri O Tips:

· Look for puff pastry in the frozen food isle of your grocery store.

· Let it thaw out before you unfold it. Otherwise it breaks apart.

· For a quick desert you can add apple filling or your favorite pie filling for a sweeter side of this pastry.

· Experiment with different ingredients. I used some left over caprese salad, made mini pizza’s and even rolled them in powdered sugar and cinnamon, yummy!

· If you have any pieces left over cut them up into bite size pieces and sprinkle with garlic powder. They make delicious crutons.