Jello-Sugar Free

Jello-sugar free

  • Servings: 12
  • Difficulty: easy
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Who does not love Jello, little kids and big kids loves it.


I created this recipe for the fact we could not eat store bought Jello, because it contained pork gelatin, and for a long time I searched the internet for the alternative Halal / Kosher key ingredient to create it.

When I found beef gelatin few years back I was in haven and I been making homemade Jello ever since.

Fruit could be added to the Jello before refrigerating(I use sugar free caned fruit)and top with homemade whip cream before serving.

I always use plastic cups when I am serving this delicious treat to the little kiddos. Easy to handle and no one breaks my nice glassware.

.8 cups boiling water

.3 packets Kool-Aid any flavor, I used Cherry

.2 1/2 cups of Sugar Substitutes

.1/2 cups beef gelatin

Line up baking sheet with 12, 20oz plastic cups, set aside.

In a large heatproof bowl, add Kool-aid, sugar substitutes and beef gelatin.

Carefully pour the boiling water while whisking, keep whisking until everything dissolved and no lumps.

By using a small gravy ladle, carefully fill the plastic cups all the way.
Refrigerate overnight.Enjoy!

Cheese sauce

Cheese sauce

  • Servings: 8-12
  • Difficulty: easy
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I tested a cheese sauce last night and it turned out delicious, hearty,
and cheesy goodness… And the meat added an extra delicious flavor.

image1 (1)

I also used the same sauce to test my homemade Nachos and it turned out as
delicious as the Penne dish.


Also tested this sauce with steamed vegetables and there are no words to
describe the flavor, all I could say that it is absolutely delicious.


I am still in the testing stages with this sauce; I have to try and work on
it few more time, so I won’t post it just yet.

I promise I will once I get it perfect and up to standard to post.



  • Servings: 6
  • Difficulty: easy
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Try this pizza with my perfect whole-wheat dough.

I have been craving pizza for the past few days and today, I decided to make some. I made my homemade whole-wheat dough; I love the nutty taste that whole wheat gives the pizza.

I also had some help from the store; rotisserie chicken was an easy ingredient to add to the pizza without any hassle or wasting time roasting the chicken.

I made three versions, one as a calzone stuffed with strip of chickens, ricotta cheese, and mozzarella cheese for the gamers in my family “it’s easy to eat”!


Other ones had the same filling but it was open face pizza, and the last one had pesto as the base and a mix of ricotta cheese and mozzarella, black pepper and they all were delicious!!


.Whole-wheat dough recipe

.2 cups whole milk ricotta

.2 cups mozzarella cheese

.3 cups shredded cooked chicken

.3 tbsp. pesto

.1/4 tsp. black pepper

.1 egg beating with 1 tbsp. water for wash

Preheat oven to 480

Cut the dough in to 4 pieces; roll out the dough for each pizza about 2 inches thick.

Mix ricotta cheese with the mozzarella and add black pepper.

For the calzone, spoon some of the ricotta and mozzarella mixture on to one side of the rolled out dough and spread with a spoon, add a little of the shredded chicken, fold the dough over the mixture and seal with a fork.

Brush the eggs wash over the dough and bake for 20 minutes or until its golden brown.

for white pizza spread some of the cheese mixture on to the rolled out dough and spread with a spoon.

Add the rest of the shredded chicken and bake for 20 minutes or until the crust is golden.

For the pesto pizza, spoon the pesto on to the rolled out dough and spread with a spoon, add the rest of the cheese mixture and bake for 20 minutes.

Wrap the fourth piece of dough in zip top bag and freeze for later use if you prefer. Enjoy!

Blackberry-Coconut Cupcakes

  • Servings: 6-12
  • Difficulty: easy
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I wanted to create a dessert recipe with the Blackberry syrup
I bought from the Middle Eastern store for a while; it is rich
concentrated syrup that is used to make cold icy drink for these hot
summer nights.

However, the first time I made these cupcakes the recipe gave me 9 cupcakes
and I was like what the heck? Where are the rest of the cupcakes?

Do not take me wrong, they were delicious but I had to have my 12 cupcakes, therefore, I had to re work the recipe until I got my 12 cupcakes.


The hint of the blackberry along with the coconuts gives it
this delicious light and airy flavor.

.1 1/2 stick softened margarine

.1 1/2 cup sugar substitutes

.1 cup self rising flour

.3 eggs room temperature

.1 tsp. baking powder

.3/4 cup unsweetened shredded coconut plus more for the toping

.5 tbsp. blackberry syrup

.1/4 tsp. salt

Preheat oven 355

Line muffin pan with paper and set aside

1-In a stand mixer add margarine and sugar substitutes and mix well.

2-Add blackberry syrup.

3-Add eggs one at a time, mixing well after each addition.

4-Sift flour, salt, baking powder and add coconut to the mixture, on low speed add to the margarine mixture, mix for few seconds.

5- Add milk and mix well on high speed for about 50 seconds.

6-With an ice-cream scope fill the cupcakes paper and bake for 25 minutes.

7- Remove from oven and cool on cooling rack for 10 minutes, remove from the pan and cool completely before icing.

8-Ice the cupcakes with your favorite icing flavor; I used my sugar free icing and top it with coconuts. Enjoy!

Shepherd Pie

Shepherd Pie

  • Servings: 4-6
  • Difficulty: easy
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Shepherd’s pie is an easy meal to prepare for weeknight dinners; I love the smooth texture of the mashed potato alongside the chunky beef.




The simple spice mixture with the flavor of the sumac brings this dish to its fullest deliciousness.

Pair it with a simple tomato salad and dinner served.

.6 large reset potato peeled and boiled

.8 tbsp. butter divided plus more for the pan

.1 tbsp. olive oil

.1 1/2 Lb. beef cut to small bite

.1 large onion chopped

.1 tsp. sumac

.1-cup buttermilk

.1-cup milk

.1 tbsp. salt divided

.1 tbsp. black pepper divided

.1/4 tsp. curry powder

1 tbsp. chopped parsley

Preheat oven 420

1-Butter 9 x 13 inch baking pan and set aside.

2-In a large sauté pan add 4 tbsp. butter, chopped onion; add 1/2 tbsp. salt, 1/2 tbsp. black pepper, sumac, and curry powder. Cook until onion is golden.

3-Add beef and sauté until fully cooked about 4-5 minutes.

4-In a large bowl smash boiled potato with potato ricer for smoother texture, add milk, buttermilk, 1/2 tbsp. salt, 1/2 tbsp. black pepper and 4 tbsp. butter, mix well until all combined.
If the potatoes a little dry, add more milk.

5-Divide the mashed potato in half, add the first half in to the bottom of the prepared pan and smooth it with speculate.

6-Add the cooked beef and smooth it to cover the entire layer of the mashed potato.

7-Add the second layer of the mashed potato and smooth completely to cover the meat.

8-Drizzle the olive oil on top and bake for 35 minutes.

9-Turn the oven off and turn on the broiler, broil for 2-3 minutes to brown the top. sprinkle with chopped parsley and Enjoy!

Spaghetti Alfredo–Mussels

Spaghetti Alfredo-Mussels

  • Servings: 4-6
  • Difficulty: easy
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Any whole-wheat pasta is all right in my book, I love the nutty flavor, and I love to cook with it all the time.


This time I had help from the store, I used a ready-made jar of Alfredo sauce to speed up dinner.

.1 bag- 2 lb. Frozen fully cooked mussels

.1 and 1/2 package whole wheat thin spaghetti

.2 tbsp. olive oil

.3 tbsp. butter

.3 medium shallots chopped

.4 cloves minced garlic

.1/2 tbsp. salt

.1/2 tsp. black pepper

.16 oz jar readymade Alfredo sauce

.1/2 cup grated parmesan cheeses

.1-cup alcohol-free white wine

.2 tbsp. fresh parsley or fresh basil

.1/2 cup pasta water

1-In a large skillet, over medium high heat add butter, oil, shallots, salt and pepper. Cook for few minutes until soft.

2-Add garlic and cook for 1 minute.

3-Lower the heat, add alcohol-free wine, mussels, and stir to mix, cover, and cook for 3-4 minutes.

4-With slatted spoon remove the mussels from the pan and set aside.

5-Turn the heat up and let the sauce reduce for about 3 minutes.

6-In the main time, remove the mussels from the shells and add to the sauce.

7-Add Alfredo sauce and mix well, cook for 1-2 minutes.

8-Cook spaghetti according to the package instructions.

9-reserve 1/2 cup of pasta water

10-Drain the spaghetti and add to the sauce, toss in the parmesan cheese, pasta water, parsley or basil.

Serve with homemade garlic bread. Enjoy!

Garlic Bread

Garlic Bread

  • Servings: 4-6
  • Difficulty: easy
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There is nothing could beat a fresh bread, I love it and I would be a happy camper if I just lived on bread by itself. Wrong but its sooo right…


I love to make my own fresh crunchy garlic bread it’s as easy as opening frozen packaged bread.


.1/2 stick room temperature butter

.3 garlic gloves- grated

.1/8 tsp. salt

.1 tbsp. grated parmesan cheese

.1 loaf sourdough bread

.1 tbsp. fresh minced parsley

Preheat oven 375

1-Slice the bread to 1-inch thick slices and toast for 15 minutes making sure to flip the slice on the other side half way.

2-In a small bowl, add butter, parsley, salt, parmesan cheese, mix well and set aside.

3-Turn off the oven and turn on the broiler.

4- remove bread from the oven and Let it cool for few minutes.(if you skip this step the butter will melt all over the place)

5-Spread the butter mixture evenly on each slice and toast under the broiler in the middle rack for 1-2 minutes making sure not to burn it.

Serve with any spaghetti dish. Enjoy!