The Heart of a Missionary-

My love for pesto….

Posted in Recipes by misspicture on August 30, 2010

It started back in 2008. I had a BIG crush on a guy who loved cooking. I thought we were perfect for each other because if you know me you know that I, too, love to cook. Long story short his love for pesto made me curious about it and when i tried it… I was hooked.

now in 2010, I couldn’t care less about Pablo or what he likes to eat but i do know one thing. I love pesto. very much.

You need to try it.

Today i want to share with you what has become one of my favorite things to eat. I call it

Mediterranean Sandwich


Pita bread
1 cup onions
1 cup tomatoes
1/2 cup zucchinis
1 Ts preferred cheese
1 ts olive oil
salt and pepper


1- Heat the olive oil in a large skillet over medium-high heat. Add the onions, tomatoes and zucchinis and season with salt and pepper. Cook until softened, about 10 to 12 minutes.

2- Spread the pesto in your pita bread. Add the tomatos and zucchinis. Add cheese.

3- Roll

This is really easy and yummy. You will be able to taste the mediterranean.


Im sorry i dont have any pictures of my mediterranean goodness.


Recipe: Oreo Cheesecake

Posted in Recipes by misspicture on December 26, 2009
Tags: ,


  • 1 (1lb, 4oz) package Oreo cookies, divided
  • 1/4 cup margarine or butter, melted
  • 2 (8 oz) packages cream cheese, softened
  • 1/4 cup sugar
  • 3 eggs
  • 1 (16 oz) container sour cream
  • 1 tsp vanilla extract


  1. Reserve 6 cookies for garnish. Finely crush half the remaining cookies. Coarsely chop the remaining half of cookies – set aside.
  2. Mix finely crushed cookie crumbs and butter in bowl.
  3. Press onto bottom and 1 and 1/2 inches up side of springform pan, set aside.
  4. Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy. Beat in eggs, sugar, and vanilla at low speed. fold in coarsely chopped cookies. Spread mixture into prepared crust.
  5. Bake in preheated 350F oven for 50 to 60 minutes, or until set. cool at room temperature for 1 hour. cover and refrigerate for at least 4 hours.
  6. Remove side of pan. Halve reserved cookies. Garnish with cookiers halves.

FLF- New series

Posted in FLF,Recipes by misspicture on December 26, 2009


its late. i know. But today was all about eating and sleeping. yeah… I thought about all of you though. And for that reason, im writing this. Not that my post today will be remarkable. It wont.

Its just a little announcement.

We will start a series in this blog. We will start monday. It will be a recipe series.

Boys/Girls: I encourage you to try them and let me know. They are really simple recipes that ive tried over the holidays. And they are really good.

Send your pictures!

ps: since its a holiday. I decided not to go facebook-less today. I thought you should know.

ps2: Zach. I am NOT sexist. 🙂

See you monday!

Recipe: Tomato and Courgette Pasta sauce

Posted in Recipes by misspicture on December 26, 2009

Sorry for the bad quality pictures.

INGREDIENTS (serves 2 people)

1 onion
3 tomatos
1 courgette


Hit pan with oil. Then add onion chopped in small dices. Let them cook for a while. Add courgette chopped in big dices and wait until its soft and all the water has come out. Then add tomatoes chopped in big dices (they dont have to be perfect). cover the pan for about 15 min.  remove the  lit< you will find all your ingredients swimming in a pool but that’s ok> and stir until it looks more thick. add salt and pepper. and some tomato paste if you want. This will add thickness.


This was really really REALLY good. My family loved it.

Let me know if you try this.

these are Courguettes!

Recipe: Pain au chocolat

Posted in Recipes by misspicture on December 14, 2009
Tags: ,

These were a hit in my household! I found this random recipe online.  Enjoy!


  • 2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
  • 1 large egg beaten to blend with 1 water (for glaze)
  • 4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2×3/4-inch pieces
  • Sugar


Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)

Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.