Italian Sausage Stuffed Tomatoes

Probably the best thing on the entire planet. Seriously.. Oh my goodness. I can’t even describe to you how incredible these are. You just need to trust me and make them. Yes they take time but so worth it.

Recipe makes 5, adjust your ingredients if you want more or less.


  • Sharp knife
  • Small spoon to clean out the inside of the tomato, if you have a grapfruit spoon, that works perfectly
  • Spoon
  • Cutting board
  • Mixing bowl
  • Large fry pan
  • Large pot for boiling
  • Large baking dish or the correct size for the amount of tomatoes you make
  • Tin foil
  • Tongs


  • Large tomatoes that are crisp. Do not use one’s that are over ripe. (cut the top off, carefully slide your knife along the sides, using your spoon clean out the inside of the tomato. Save the insides, dice and put into your mixing bowl for later)

Clean them out just like you do a pumpkin, just be more careful they are not as sturdy.

  • Olive oil
  • 5 sausage links ( boil in your pot until fully cooked, slice then cut into quarters, set aside)
  • 1 green pepper (remove membrain clean and dice)
  • 1/4  yellow onion peeled and diced
  • 5 garlic cloves peeled and sliced
  • 5 stems of oregano leaves removed
  • 10 slices of provolone cheese cut into quarters
  • 2 cups of mozzarella cheese
  • Your tomato insides diced
  • Salt and pepper

Preheat oven to 300°

In your baking dish pour just enough olive oil to cover the bottom. Place your tomatoes inside. I used 2 foil pans because I shared them then I put one in a ramekin. 

In your large fry pan add a little olive oil add your peppers, onions and garlic. Cook till tender on medium, do not over cook. Add salt and pepper if desired.

Add your sausage, tomatoes and oregeno.

Cook till it flavors through about 10 minutes on medium low.

Using your provolone cheese, layer the inside of your tomato.

Now using a spoon, fill your tomatoes with your sausage filling.

Drizzle just a little olive oil on top of each tomato. Not a lot, next cover with mozzarella cheese.

Cover with tin foil and bake at 300° for about an hour till the tomato is soft. Do not over bake.

Using your tongs, carefully remove each tomato, set on your serving dish and pour just a little of the drippings on top.

Serve warm.


Morning Rain Drops

Mother nature is absolutely incredible. To think that something so soft and fragile can still be just as beautiful after a long morning of nothing but rain. 

It makes me wonder that no matter what life throws you, you wake up the next day try to forget what’s wrong, forget the past, focus on the good, be thankful for what you have and hope that today will be even better then the last. 

Stuffed Chicken Cacciatore

This dish takes some time but its so worth it. Its a different look on cacciatore. Perfect dinner for family and friends.


  • Lasagna pan
  • Cutting board and knife
  • Large pot
  • Spoon
  • Tin foil
  • Oven mitts


  • 3 or 4 skinless chicken breast (slice horizontal, do not cut all the way through)
  • 8 slices of smoked provolone cheese
  • Oilve oil
  • 1 whole garlic clove (remove skin and slice thin)
  • 10 stems of fresh oregano, leaves removed
  • 5 fresh basil leaves diced
  • 1/2 red onion sliced thin
  • Baby spinach
  • Salt and pepper
  • 1 jar of your favorite tomato sauce
  • 1 box of fettuccine (cook to manufactures instructions) set aside

Pre heat oven to 350°

Pour enough Olive oil to cover the bottom of your lasagna pan. 

Once you have your chicken breast sliced, salt and pepper your chicken. Next layer your cheese, garlic, oregano and spinach.

Close your chicken breast and set in your pan.

Now add your onions, garlic, basil and oregano. If desired salt and pepper.

Pretty 😍

Now pour your tomato sauce. Not the entire jar, just enough to cover.

Cover with tinfoil and bake for about an hour to 1- 1/2 hours, depends on the temperature of your oven. Chicken needs to be fully cooked with no pink to show. 

Plate your chicken on top of your fettuccini, be sure to add drippings from the chicken and onions. Add shredded cheese or parmesan cheese if desired.

Serves 3 to 4. Serve warm.


Snickerdoodles are an easy cookie to put together. Super yummy and fun to share. 

I made these without pecans, your welcome to if you prefer.


  • 2 large cookie sheets
  • 2 large bowls for mixing
  • Spoon
  • Measuring cup
  • Measuring spoons
  • Small mixing bowl
  • Spatula
  • Oven mits

Do not use an electric mixer. Cookies will not be correct.


  • 2 sticks of real butter softened (set out do not use the microwave)
  • 2 Large eggs
  • 1 table spoon of pure vanilla
  • 1 table spoon of water
  • 3/4 cups of sugar
  • 3 cups of flour
  • 1/2 teaspoon of salt
  • 1 table spoon of nutmeg
  • 1 teaspoon of baking soda

Dusting mixture:

  • 1/4 cup of sugar
  • 2 table spoons of cinnamon

Pre heat oven to 350°

In 1 mixing bowl combine all your wet ingredients excluding the water. Stir till thoroughly combined. Slowly add your sugar, stir till combined well.

In the other mixing bowl combine the rest of your dry ingredients, stir very well. 

Now slowly add your dry ingredients to the wet, stir very well. If mixture seems dry, add the water.

In your small mixing bowl combine the sugar and cinnamon. Set aside.

Form your dough into 1 inch balls and roll into your dusting mixture. Set each on your ungreased cookie sheets leaving around 2 inches between each cookie. 

Bake at 350° till the bottom of the cookie is a light brown in color. About 10 minutes depending on the temperature of your oven. Allow cookies to cool before you remove them from the baking sheet.

Makes about 40 cookies.


Most people go to the beach to lay in the sun till they are crispy like bacon, put their toes in the sand or jump into the ocean waves. 

I go to try to understand myself and to try to make peace with in me.

I go to think about my purpose and why I am here. I go to think about my kids, I hope that each decsion I make for them, the guidance I try to provide is right. My family and their future. I think about my love life and if there is a man out there for me. 

Then I wonder as I have sat there now for over an hour, I’ve cried, smiled and with hopes that no one that passes by sees me, I think about why the waves are so much bigger today, what causes this to happen. How beautiful the clouds are, how peaceful it is. The breeze, the smell of the ocean and the sand between my toes. 

I then think how I am so very lucky to be so close to the water, I can sit and just think, understand my purpose, my life, no I never get answers, I probably never will. I just hope that one day I will have someone to sit with me in this very spot so we can think together and not worry about getting answers, just to think. 

I drive home knowing that tomorrow when I wake up, I’m still going to have the same questions.

It is never ending.

Mother Natures Tiny Works of Art

There is a tiny little church that’s visit from time to time. It holds so much history. One day I’ll post about it. Around the church are beautiful flower gardens with various flowers. 

These tiny beauties are by the side of the church. They have such incredible detail. So simple and sweet in such a tiny flower.

Gnocchi and Italian Sausage

Oh my goodness this dinner was amazing. Italian sausage and gnocchi smothered in mozzarella cheese sauce. Oh my goodness.. I really have nothing more to say.


  • 2 large pots 
  • 1 large fry pan
  • Cutting board and knife
  • Spoon
  • Serving dishes


  • 1/4 red onion peeled and diced
  • 1 red tomato diced
  • 3 large garlic cloves peeled and diced
  • Olive oil
  • 5 Sweet Italian sausage links (using one of your large pots, boil till fully cooked, then slice and cut into quarters. Set aside)
  • 1 package of gnocchi (using your large pot cook to manufactures instructions, drain and set aside)
  • 8 ounces of heavy cream
  • 1/2 cup of milk
  • 1/2 stick of butter
  • 2 cups of shredded mozzarella cheese then 1 cup to sprinkle after your dish is platted.
  • Salt and pepper
  • 5 stems of fresh oregano, leaves removed
  • 5 fresh basil leaves diced

    In your fry pan drizzle just enough olive oil to cover the bottom of the pan, add your onions, tomato and garlic. Saute on medium till onions are tender do not over cook.

    Add your sausage, basil, oregeno, salt and pepper, cook on medium low for about 15 minutes. Set aside.

    In one of your pots add butter, 2 cups of mozzerella, cream and milk. Cook on low stirring constantly till cheese is melted. Set aside.

    Now on a serving plate first layer your sausage mixture, then gnocchi and cheese sauce. Sprinkle mozzarella on top, serve warm. 

    Feeds about 4