Becca
Hi! This is me, my husband, and my baby girl Tessa. Sometimes it’s nice to put a face to name, so there you go.
I was a high school family and consumer science teacher for four years, then I took the longest maternity leave possible (anywhere, ever) when I had my daughter. I originally started this site as part of my cooking classes – a way to preserve our class recipes and appeal to my high tech students. When I was out on leave I continued posting recipes (some work ones, some of my own). I go back to work in a few months but will hopefully still find the time to post as it’s a lot of fun! I’ve taught some culinary classes (both with kids and adults) this past year and done a little catering as well. One bachelorette group had me teach an afternoon cooking class, preparing their own dinner and dessert before hitting up the bars – so much fun and would love to continue this!
A little bit about the way I like to cook and eat…
- A majority of the recipes we do in class are created to educate teenagers whilst not being so gourmet that they won’t eat or want to recreate what they make. Did you know teenagers don’t like vegetables? Crazy. I teach nutrition in my foods classes so I generally keep the recipes on the lighter side.
- My husband and I are both healthy eaters, so the things I make for just us will always be light. However, I am a firm believer in that when you entertain, your guests aren’t interested in saving calories. Life is too short to be good all the time, right?
- I try to buy my veggies and fruit as in-season and local as possible, and I also enjoy saving money on my grocery bills. I will suggest ways to do this. As for meat, I don’t like the way meat is produced in our country. As it can get pricey, I end up cooking sans meat a few times per week.
- Most of the time when I bake, I do it “for real”. No splenda, no applesauce for oil. I don’t eat baked goods on a daily basis, but when I do I want the real thing. Now that baby girl is in the picture, I will post a few recipes that are “healthified”, but still not fake.
Wondering why the blogs tag-line is “Read your recipe”? When setting this thing up my husband asked me “what do you say the most in the kitchens at work?”. Without thinking I replied “READ YOUR RECIPE!” I believe that ANYONE can be a good cook if they understand the basics of measurement and recipe reading. I’ll do my best to explain these basics as I go along.
The Bottom Line
1. Find a great recipe
2. Make sure you have all ingredients and utensils outlined in the recipe.
3. FOLLOW the recipe. Easy!
I’d love to answer questions you might have. Ever wonder what the difference is between baking powder and baking soda? Or light and brown sugar? What IS tapioca, exactly? Just leave a comment with your question and I’ll answer them as simply as possible!


34 Comments
jan Boyd
22 Jan 2012 06:01 pm
Does this mean you are up and running?
Congrats and keep those recipes coming.
Love MMJ
Beth McCarry
23 Jan 2012 02:01 pm
Yay!! It looks GREAT!! Can’t wait to cook my way through this site!! Love ya lots!
Jacquie King
25 Jan 2012 02:01 pm
Love the new website!! Keep the inpiration and fantastic recipes coming!!!
Becca
30 Jan 2012 01:01 am
thanks Jacquie!!!
Charlene
29 Jan 2012 12:01 am
This looks great, Becca! I was looking back at the green bean casserole– I have a ton of mushrooms, and I was thinking of just doing the mushroom part of the recipe and adding some more milk/water to make like a mushroom soup. Yum! Will probably do it tomorrow, will let you know how it turns out!
ps. LOVE the graphic for the website name. Looks awesome!
Becca
30 Jan 2012 01:01 am
YES Char let me know!!!
Home Beccanomics’ Super Bowl Sliders | Downingtown Dish
30 Jan 2012 07:01 pm
[...] students always come up to me and say, “Mrs. B, have you tried the new coffee moo-lata double cream chocolate blah blah at Dunkin?” I say, [...]
Jaye Norquist
09 Feb 2012 02:02 am
Hi Becca,
I feel like i’m writing to Dear Abby, so here goes…
Dear becca,
I am cooking an italian themed dinner at church for app. 300 people and i need to keep it as inexpensive -and easy- as possible. We are going to do spaghetti and MBs of course, and buttered pasta for kids who won’t eat red sauce, but i need another main dish, preferably with chicken. A casserole type thingie would be perfect since i can stick them in the oven and use the stoves for the spaghetti. I need to start advertizing the menu in a week, so a fast reply would be greatly appreciated!
Thanks,
Worried in Media ( aka Jaye)
Becca
10 Feb 2012 12:02 am
Hi Jaye! I've got a great idea. Growing up my mom used to make sausage and peppers, but she'd usually add in chicken thighs/breasts/drumsticks as well as onions and red skin potatoes. Basically, chop up a bunch of green, yellow, and red bell peppers along with sweet onions and red skin potatoes. In a large bowl (or right in the large aluminum tins you will bake them in) add chopped sweet and hot Italian sausages along with chicken (thighs and drumsticks will be the least expensive). Toss with A LOT of olive oil, a lot of kosher salt, black pepper and tons of garlic. Roast at about 400 degrees until the peppers and potatoes are tender and the meat is cooked through. Yum! Let me know how it turns out!
Diane Siebold
27 Feb 2012 01:02 am
Hi Becca,
Your website looks wonderful. It’s inspired me to try a few new things this week! Best of luck and we’d love
to meet that new little girl!
Love,
Aunt Diane
Becca
29 Feb 2012 12:02 am
Thanks Diane! Glad to hear it!! Hope to see you soon!
Sheryl
18 Mar 2012 04:03 pm
Great site. A mutual friend suggested it to me. I made your mac and cheese the other day and am looking forward to many more recipes.
Would you add a “search” button to your site? Even into the archived areas, etc?
Becca
18 Mar 2012 11:03 pm
Hi Sheryl! I will totally look into that! I haven't the slightest idea how to do it right now but I will figure it out... great thinking. Thanks!
Kim
30 Aug 2012 03:08 am
I LOVE your site! Totally right up my alley. I completely agree with what you say about anyone can be a good cook if you read your recipe! Honestly, you tease us with the questions aboug baking soda/powder, light/brown sugar, and SERIOUSLY I ask ALL THE TIME what is tapioca!? So…what’s the deal? And why do all baked goods have a little bit of salt in them?
Becca
30 Aug 2012 01:08 pm
Hi Kim! Few quick answers.. baking powder IS baking soda, but it has the addition of a powdered acid. Baking powder will rise on contact with water, while baking soda needs an acidic ingredient (like buttermilk or lemon juice) as well as liquid to rise. Brown sugar has more molasses than light brown sugar. All baked goods have salt because salt pronounces flavor (if you salt watermelon, it would taste more watermelon-y). Tapioca is a substance manufactured from the cassava root - can be pearled or flaked, or ground and is used as a thickening agent. So glad you like the site!
Mom
26 Sep 2012 03:09 pm
Love the carrot cake post, and Dad’s smile in front of
the cake says it all (tho the 6 Grandbabies are pretty
sweet, too!) xo
Lauren ( DeCaro) Lambert
09 Oct 2012 12:10 am
Becca! I love your blog! I found it from a link Emily posted on the be well philly page about your granola! Love reading your posts and I love to cook too (must be in our Italian genes:) and the recipes look great! I think I am going to do the Pumpkin Biscottu first:) keep them coming!
Lauren
Becca
09 Oct 2012 12:10 pm
Hi Lauren! It's been a long time! Let me know how you like the biscotti (and since you like to cook, too, shoot me some fave recipes of yours!) Hope all is well with you!!!
Alyssa B
13 Nov 2012 12:11 am
I stumbled onto your blog through Pinterest, of course lol, and I love it so far. I loved foods class in high school and kept all of the recipes, I still use them all the time.
We share the same philosophy about cooking. Whenever someone is super impressed by something I made and asked me how I did it, I just say I read and followed the recipe.
I look forward to following your blog, thanks for sharing your knowledge!
Becca
15 Nov 2012 01:11 pm
Alyssa - love that! It's so true, anyone can cook once they crack the "recipe code" so to speak. Thanks so much for following the blog - I love feedback/suggestions so since we cook similarly, share away!
susan elmer
15 Nov 2012 11:11 am
Love your blog!!! Stumbled across it through Pinterest. Great recipes!!!
Becca
15 Nov 2012 01:11 pm
Thanks Susan! That makes me so happy!
Amy
05 Dec 2012 04:12 pm
Found you on Pinterest and miss you at work… hope all is well.. love at the holidays!! Hope to see you sometime…
Becca
07 Dec 2012 01:12 pm
Amy - miss you too! Love to your fam and everyone at work. Back at the end of January so I'm very much enjoying my last few weeks off with Tess... hope to see you soon, call me if you're up by me!
Ibis Muetterties
14 Feb 2013 12:02 am
Hi Becca,
This is Ibis, Zoes mom. I love your blog and your recipes!!!
Its been cool to see it evolving since the first days! Thank you.
Zoe says Hi!
Becca
16 Feb 2013 06:02 pm
Hi Ibis! Thanks so much! I am so glad you read it :) Tell Zoe I say hi and miss her! I am at RMS now if you're nearby!
Jessica
17 Feb 2013 03:02 am
I just stumbled upon your website, and I am loving it right now!! I’m planning all of my week’s meals with your recipes. Thanks!!!
Becca
19 Feb 2013 01:02 am
Thanks, Jessica! Love that! Let me know how they go... happy cooking :)
Naomi
02 Apr 2013 12:04 pm
Hello Becca,
I saw the post for your high protein granola on Philly Be Well and was wondering if it would be okay to use light butter? I’m not afraid to use regular but I would prefer to lower the fat if possible.
I’m glad that the post showed up because it took me to your blog. Your recipes look wonderful and I’m looking forward to trying many of them.
Thanks,
Naomi
Becca
02 Apr 2013 11:04 pm
Hi Naomi! Glad you like the blog! Definitely try the recipe with light butter - I don't think it will change things too dramatically. Let me know! Becca
Mom-Mom
24 Apr 2013 07:04 pm
Love the you posted the date, peanut butter and coconut
snack…your great grandmother Lillian Dean Jackson used
them as a ‘healthy’ dessert choice along with traditional desserts on holidays…thanks for keeping the recipe going
Becca
25 Apr 2013 11:04 pm
like so many others on this post! food is love, right? Love you!
Jaione
03 May 2013 04:05 pm
What a lovely website, the pictures are so pretty and the recipes look manageable yet amazing!
thanks for sharing this!
Jaione
Becca
05 May 2013 05:05 pm
Jaione - what a nice thing to say! Thank you so much! I hope you enjoy some happy baking/cooking experiences from these recipes and remember, I LOVE feedback!
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