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About Me

I am an at-home mom who supports my family on a modest living via my artwork.  I run a very small business, and that means I am able to give really great service to my clients and still focus on my family.

I have a passion for cooking and I love photographing my creations and sharing my recipes.

If you want to take a look at my artwork, that would be great and you can view it here.

~Susan Marie May
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Veggie Sauce Base (Fast Food Burger Taste)

As I was searching for ways to use avocados, I decided to attempt to come up with something that tasted like mayonnaise.  I knew mayo was sweet and sour, but I didn't want to add granulated sugar, so I chanced it and decided on the bread and butter pickles I had in the refrigerator.  While I was in there, I decided to grab olives and pepperoncinis.   The next time I made this, I used dill pickles with no ill effect and less calories, so that's what the recipe lists below. This recipe makes enough for 3 avocados, so I mix up the recipe and reserve two parts to use later. Approximately 76 calories per 1/3 recipe In a food chopper, chop up 2 Bell Peppers (any color available) 1 Medium Onion 20 Manzanilla Stuffed Olives 6 Pepperoncini Peppers 3 oz. Dill Pickles Use in other recipes such as avocado burger sauce (link coming), or enjoy with a spoon! ©Susan Marie May
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Minimalist Dessert: Mock Chocolate Cheesecake

I called this a "minimalist dessert" because I served it up in the skin of that which it was made from - a nice, ripe avocado.  :)  I tweaked my avocado pudding recipe a little and found that when you eat it with a serving cottage cheese it can really sooth a cheesecake craving! Plus eating an avocado (...the fat in it...) tends to tame my cravings for several hours which is an added bonus. For the pudding - Carefully remove the avocado from the skin by cutting it in half, twisting it apart, squeezing a little to loosen it, then with a spoon, scoop it free. In a small food processor grind up 1 Ripe Avocado 1 Ripe Banana 2 TBS Cocoa 1/4 Cup Powdered Sugar A splash of water Serve by loading each skin 1/2 with cottage cheese and 1/2 with the pudding. The cottage cheese I use is 4% and has 110 calories per 1/2 cup.  The pudding has approximately 520 calories per recipe (enough for 4 avocado half-skins), each dessert in the picture below contains approximately
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Mexican Food Pork Loin

I always keep precooked pork loin frozen in 3 oz servings for protein in a pinch.  This simple and quick recipe is great when you're in the mood for Mexican food. 366 calories per serving, makes two, so invite a friend! Dice 1 onion and chop fresh cloves of garlic and saute them in 1 TBS olive oil . Add to that: 6 oz Precooked Pork Loin, Diced 1/2 tsp. Red Pepper Seeds  1/2 tsp. Salt 1 tsp. Cumin 1 tsp. Oregano 1 tsp. Cilantro Leaf 1 TBS Chili Powder Mix and heat until pork is heated through. Divide into two portions and top each with 1 oz shredded mozzarella cheese and microwave each 30 seconds to melt the cheese. ©Susan Marie May
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