Marian Pearson Stevens Marian Pearson Stevens Marian Pearson Stevens Marian Pearson Stevens
Marian Pearson Stevens Marian Pearson Stevens Marian Pearson Stevens Marian Pearson Stevens


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Recipes From Marian

Captivating Chicken Pasta Primavera
Dani Phoenix's Fix-All Bodacius Bon Bons
Papa’s Boogety Boogety Breathtaking Baby Ruth Cookies
Seductive Salmon Patties
Tempting Texas Banana Pudding
Scintillating Smoked Salmon on Taglioni Pasta
Secret Grilled Scampi
Mama's Perfect Pralines



First, pop the cork on an exquisite bottle of wine from the De Luca vineyards and pour up a glass. Now . . . we’re ready to start.

  • 4 ounces uncooked fettuccine (wheat, regular or spinach flavored-your call)
  • 1 cup broccoli flowerets
  • ½ cup fresh parsley
  • 8 oz mushrooms, cleaned and sliced
  • 1 cup diced zucchini
  • ½ cup thinly sliced carrots-(optional)
  • 1 teaspoon olive or vegetable oil
  • 1 ½ pound boneless skinless chicken breast halves -- cut into ½ inch strips
  • 1 garlic clove, finely chopped
  • 1/3 cup ranch dressing -- may use fat free
  • ½ cup grated Parmesan cheese
  • 1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves
  • 1 loaf French bread

1. Cook fettuccini as directed on package and add broccoli, zucchini and carrots to boiling mixture. Crank up the oven for bread and slide it in.
While fettuccini and veggies are cooking, heat olive oil in nonstick skillet over medium to high heat. Cook chicken. (May skip this step and use pre-cooked rotisserie chicken if in time crunch).
2. Add garlic and mushrooms -- sauté in oil 2 - 3 minutes, stirring frequently until chicken is no longer pink in center. Remove from heat.
3. Stir dressing, ½ of cheese and basil into chicken.

Serve over drained, hot fettuccini and top with remaining grated Parmesan cheese. Pull out baked, hot-crusty bread and woolah – you have a meal that will keep your sweetheart coming back for more! Light candles, pour more wine, adding another glass for that special someone and enjoy your romantic dinner, bella!

Buon Appetito!
From Victor De Luca and Kate O’Sullivan’s story
Hopefully you won’t need a fire extinguisher . . . like Kate.

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First off, after Dani’s cheating fiancé created the scandal of a lifetime in their uppity Texas community of Travis Landing, she not only felt down on luck, but burned out! About everything! Sort of like these cookies from hell. Before, her life had been pretty much perfect, or so she thought, and she had no earthly idea cookies could smoke like this! The fire alarm picked up on that right away. Unfortunately so did the rest of the neighborhood!

Hard to believe these are chocolate chip, uh?

But everything looks brighter with these FIX-ALL BON BON'S.  Try them! 


  • 2 lbs powdered sugar
  • ½ lb butter
  • 1 14 oz package flake coconut
  • 1 can sweetened condensed milk
  • 2 cups chopped walnuts -- optional
  • 12 oz chocolate chips or chocolate almond bark--(if using bark follow melting instructions on package)
  • 1 ½ tsp vanilla
  • 2/3 bar paraffin

Mix coconut, powdered sugar, butter, condensed milk, nuts and vanilla. Roll into small round balls. Chill in refrigerator for several hours or freezer one hour.

Melt chocolate chips and paraffin in double boiler. Use toothpick to dip balls in chocolate, keeping it hot in double boiler. Place on waxed paper to set.

Wow! You’re done! Yum!

Bon Appetit!

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  • 1 egg
  • ¾ cup sugar
  • ½ tsp salt
  • ½ tsp vanilla extract
  • ½ cup butter-(stick)
  • 1 1/3 cups flour
  • ½ tsp baking soda
  • 2 regular sized Baby Ruth candy bars

Cream together sugar and butter. Add eggs and vanilla and mix. Mix dry ingredients in separate bowl. Add to egg mixture. Whisk it up good! Then add chopped up Baby Ruth bars. Drop by heaping teaspoon on cookie sheet. Bake at 375 degrees F for about 11-15 minutes. Yields approximately two dozen.

Super easy, super tasty! YUM!

Bon Appetit!

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  • 1 15 oz can pink salmon
  • 1 egg
  • 1 heaping tsp baking powder
  • ½ cup flour

Drain salmon, leaving juice in cup. Dump salmon into separate bowl. Drop in egg and use fork to break up salmon. Mix well. When gummy, add flour. Stir it up good -- will be thick. Add salt and pepper to taste, then stir some more.

Add baking powder to salmon juice. Beat with fork! Will foam up. (your cup should be ¾ full of foam)
Add foam mix to salmon. Mix with fork. Should be thin this time.

Heat canola oil or favorite cooking oil in pan. When very hot, drop by spoonful into pan. Takes only a few short minutes to brown. Flip. Then remove.

Serve and enjoy!

Bon Appetit!

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Preheat oven 425 degress and let’s get this party started!
  • 2 tbsp butter--soften
  • 1 cup granulated sugar
  • 1/3 cup all purpose flour
  • 2 eggs--separate yolks and whites
  • 2 cups whole milk
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 1 box vanilla wafers
  • 4 bananas--(check TIP below)

Mix butter, sugar, flour, milk, egg yolks, and salt into stainless steel pan. Place on medium heat. Whisk while heating custard -- approximately 10 minutes. When custard is close, line casserole dish with layer of vanilla wafers, then layer of cut-up-in-circles bananas. Go back to custard on stove and stir. When it’s thick and clinging to whisk -- sign that it’s ready -- remove from heat. Continue to stir a bit more, then add vanilla. Pour ½ custard over wafers and bananas. Spread. Add another layer of wafers and bananas. Pour remaining custard across top.

Time to whip up topping.

Take egg whites and whip on high until thickens and forms meringue. Slowly add in 1/4 cup sugar. It’s ready when a peak forms on whisk when lifted.

Layer over casserole mix. Slide in oven and stay with it -- don’t run off. Cook for 4-4 ½ minutes--slightly golden topping. Remove. Dish is ready and mouth-watering! Your friends and family will beg for this every time.
*TIP--Bananas will turn dark fairly quick -- as bananas do -- so incorporating a fruit fresh assistant is okay.

There is a pudding BOX method, and we've used it before, but shhh, don’t tell anyone . . .

Bon Appetit!

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  • 12 oz Tagliolini pasta
  • 2 cups (approximately 12 oz) flaked smoked salmon
  • 1 cup whipping cream
  • ¼ cup minced fresh parsley
  • 1 cup fresh shelled peas
  • 1 cup grated parmesan cheese
  • 8 tbs butter
  • pepper -- (white pepper if have on hand)
  • nutmeg -- fresh if possible
  • salt
  • ½ cup frozen peas

Cook pasta in boiling water approximately 12 minutes.
Melt 2 tbs butter in sauté pan over medium heat.
Add peas, sauté until tender. Add remaining butter and cream. Reduce heat -- cook low, stirring until butter melts.

Add salmon, ½ cup parmesan cheese, salt, pepper and nutmeg to taste. Simmer until cheese melts. (couple of minutes)

Drain pasta. Pour sauce over pasta. Use remaining cheese and parsley to garnish, bella!

Buon Appetito!

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  • 20 jumbo prawns aka shrimp -- (may opt for deveined)
  • 2 tbs fresh rosemary -- minced (save sprigs for garnish)
  • ¼ cup finely chopped fresh garlic
  • 4 tbs extra virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 lemon
  • four bamboo skewers -- (soak in water 30 minutes before placing on grill)

Shell prawns if needed. Wash, drain and place in large dish. Mash/mix garlic and salt in large bowl, add fresh lemon juice, minced rosemary, pepper, and oil. Marinate over prawns approximately 45 minutes to 4 hours in refrigerator -- as time allows.

Thread on pre-soaked skewers. Brush with marinade. Grill over medium heat for about 3 minutes. Turn and baste approximately another three minutes to grill other side. Careful not to overcook. *TIP -- When shrimp no longer shows original color it’s done. Remove immediately. (Do not want rubber shrimp). Excellent served over rice or favorite pasta! Don’t forget the garnish, bella!

Buon Appetito!

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Every Christmas, my mother makes old-fashioned pralines and every year we beg for more. Baking during the holidays is fun! Spending time together – priceless!

You will need 2 pans:
1- heavy (iron) skillet if you have it 
1- 3 quart sauce pan


  • 3 - cups sugar 1 - cup heavy cream
  • 3 - tbsp butter 2 - tsps vanilla
  • 3 - cups chopped pecans 
  • Dash of salt

In the heavy skillet -- Caramelize 1 cup sugar over medium heat – until it is syrup.

In 3 qt. sauce pan – combine 2 cups sugar, heavy cream, butter and salt. Cook over low heat until sugar is dissolved (careful not to burn).

Add caramelized sugar gradually to quart pan and cook over medium heat until it reaches 234-240 degrees Fahrenheit on candy thermometer.

Once you reach this temp, remove from heat and stir. And stir and stir until it’s room temperature. Add vanilla and nuts. Then beat until creamy.

Have wax paper ready on countertops so you can drop by spoonfuls. Allow pralines to set. (May take a while—overnight if needed. Can’t tell you how many batches I threw out until I realized they’ll set when they’re ready).

When pralines become firm, they’re ready to enjoy. They store well and look fantastic in a decorative cookie tin, layered with wax paper.

From my family to yours -- Bon Appétit!
Shared by Marian Pearson Stevens and my mother, Sis Sites Law.  Thanks Mom!


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