We love good food in our home. I love to cook and bake for my family. I have shared recipes and pictures of our yummy goodness on different venues. Many have suggested a blog to share the recipes.

*DISCLAIMER* I am not a professional cook, photographer or writer!

I will always try to give credit for recipes. Many I have collected over the years off of TV, various websites, friends and family.

Please leave comments if you try a recipe or share variations of things I post, I always love learning new tricks of the trade.

Friday, December 6, 2013

Turkey Pot Pie

 We're a week out from Thanksgiving and we still have a bit of turkey left in the fridge.  Time to use it up with this delicious dish.  It's also a cold, snowy day so what better to warm up with?  It's simple, makes your house smell good and is so tasty!

Turkey Pot Pie
2 pie crusts
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 small russet potatoes, diced
2 cups leftover turkey
1/4 cup flour
3 cups low- chicken or turkey broth (more if needed!)
3/4 cup heavy cream
Thyme, fresh or dry, to taste
salt and pepper to taste

Preheat oven to 400 degrees.
Melt butter in a skillet . Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken or turkey broth, stirring constantly. Add potatoes.  Pour in cream. Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste, and thyme to taste.

This is where you have to decide if you want pie crust on both the bottom and top or just the top.  I personally like to have it on top and bottom.  If you want both as well, then be sure to roll out your crust and place in the bottom of your pan.
 Pour mixture into a casserole dish or deep pie pan.
Roll out other crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
Allow to cool for a little bit before serving.

Buttermilk Pancakes

It's a snow day here in Missouri!  No school for the kids and no work for my husband.  My wonderful husband decided he was in the mood for some pancakes so he whipped some up.  The roads are pretty bad and our commissary is closed and we had no buttermilk...so we made our own!  These pancakes are so delicious!  

Buttermilk Pancakes

2 eggs
2 cups buttermilk (to make your own buttermilk, take just under 1 cup of milk and add 1 Tablespoon white vinegar or lemon juice and let it sit for 5 minutes).
4 tablespoons butter, melted

½ teaspoons vanilla extract
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
oil or cooking spray (for cooking)

Step 1: In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until smooth and let batter set for a few minutes.
Step 2: Heat griddle or pan over medium heat. Brush lightly with oil or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if  or when the drops start to dance its hot enough.  
Step 3: Pour ¼ cup of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.

Thursday, November 28, 2013

Sinfully Delicous Chex Mix

One of my sweet girls that was in my young women group in Texas posted this delicious recipe the other day. I'm not a fan of the name because I think it's dumb. So I changed it...because I can. Because it's ridiculously rich with sweetness, I decided to call it sinfully delicious...because it is.  Of course, I had to change it up due to unavailability to the exact ingredients but it's all good, because that's the fun of baking/cooking.  You can make whatever you want, however you want.  Have fun, go crazy and remember this isn't diet friendly, it's sinful...I mentioned that before, remember?

This was teenager tested and approved, enjoy and don't think about the calories or you won't eat it and you'll be missing out and that will be sad. 

Sinfully Delicious Chex Mix
original recipe found here

8 cups Chocolate Chex® cereal (I used vanilla chex, because that's what the commissary had)
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1 cup Reese's Peanut Butter Cups, chopped
1 cup MINIATURE marshmallows (I used some fun ice cream flavor marshmallows I found and chopped into smaller pieces)
1/2 cup caramel bits (found by the chocolate chips in the baking aisle -- or chop up regular caramels)
1 Tbsp heavy cream
1/2 cup milk chocolate baking chips 
1/2 cup white chocolate baking chips
1 tsp coarse sea salt


  • Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
  • In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
  • Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle  peanut butter cups candy and miniature marshmallows over Chex mixture.
  • In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next (adding a teaspoon of oil will help it melt better and make it smoother), starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency). Drizzle over the snack mixture. Then microwave the white baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. Quickly sprinkle coarse salt over all while candy drizzles are still wet.
  • Refrigerate until set. Break apart and store in tightly covered container.

Sunday, November 24, 2013

Copy Cat Zuppa Toscana

You may have heard that we live in place that some like to call "Lost in the Woods".  That name usually bothers me because I really love this place, however there are moments when I'm reminded that some of the creature comforts are a bit further away from us than we'd like.  Places like big name restaurants like Olive Garden.  I don't usually miss restaurants since the boys are perfectly content eating whatever Kevin or I come up with but every now and again we miss some of our favorites...like this soup.  Thankfully I found this recipe years ago on the internet and it's been a family favorite on cold days like today.  Like most recipes, we doubled it to feed our growing family of boys.

Zuppa Toscana
1 lb spicy Italian sausage - browned, drained & crumbled (I like to use a mix of hot and mild)
1/2 lb smoked bacon - cooked & chopped (bacon bits work well too!)
1 quart water
(2) 14.5 oz cans chicken broth 
 2 large russet potatoes - scrubbed clean and cut into small cubes with skin still on (I've used red potatoes and they were just fine)
 2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale 
1 cup heavy whipping cream
salt and pepper - to taste

  •  Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
  •  Add sausage and bacon to pot; simmer for 10 minutes.
  •  Add kale and cream to pot; season with salt and pepper; heat through.

Friday, October 11, 2013

White Chocolate Cranberry Cookies

This was another recipe that came across my Facebook news feed and I thought they looked absolutely delightful.  I recently purchased a big bag of dried cranberries from some local Mennonites and have been wondering what I was going to do with them.  This was just the perfect recipe to throw some in to!  One of the things I loved the most about this recipe was that you didn't need two bowls like you often do when you make cookies, it all got thrown into my kitchen-aid. 
I baked these for our local group of missionaries, I hope they enjoy them.  I'd like to say I tasted them but my husband greedily took the one I had left for myself with him when he went to work.  I will have to make another batch soon and take better pictures and stash a few for myself!

White Chocolate Cranberry Cookies
Original recipe found here:


  • 1 cup light brown sugar, firmly packed
  • ½ cup granulated sugar
  • 1 cup unsalted butter, room temperature
  • 2 large eggs
  • 1 Tbsp pure vanilla extract
  • 2 tsp ground cinnamon
  • ⅛ tsp ground ginger
  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 cup (5 oz) dried cranberries
  • 1 (12-oz) bag white chocolate chips


  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer (or in a large bowl with an electric mixer) combine sugars and butter. Beat ingredients until they are light and fluffy, about 3-5 minutes. Leave mixer on and add eggs, vanilla, cinnamon, ginger, salt and slowly sprinkle baking soda in. Once ingredients are well combined, turn mixer to low and add flour. Mix until just combined. Add dried cranberries and white chocolate chips. Mix to combine (or fold in if you prefer).
  3. Using a 1 tablespoon scooper or heaping teaspoon full drop cookie dough onto prepared baking sheets.
  4. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  5. Serve and enjoy!

Tuesday, September 17, 2013

Dutch Oven Chicken and Dumplings


 We are a huge Boy Scout family and one of the things we love the most about being in Scouting for over a decade now is the opportunity we have had to learn how to cook in a dutch oven.  Kevin recently went on a road trip to Georgia and along the way stumbled across the huge Lodge Factory Store and called me giddy like a young school boy.  He came back with a few more cast iron pieces to add to our already growing collection and also the desire to cook more with the dutch ovens.  Since he's been back (two weeks) we have cooked a lot with dutch ovens.  It's so easy and fun and what's better than the smell of charcoal and amazing food on a crisp, fall evening?  Here is one of our favorite dishes to make.

 Dutch Oven Chicken & Dumplings

  • 3 cans chicken broth (about 6 cups)
  • 3 celery stalks
  • 6 carrots
  • 1 medium onion
  • 2 tbsp dried parsley
  • ½ tsp pepper
  • 2 cups cooked, chopped chicken (sometimes I use rotisserie chicken you can buy at grocery stores, I just caution that you may need to use low sodium broth if you do, otherwise you may have a very salty dish).
  • 2 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 3/4 cup milk
  • 1/4 cup vegetable oil

  1. Prepare your charcoal, you will need 18-25 depending on the size of your dutch oven.
  2. Put the broth in the dutch oven.
  3. Add the vegetables.
  4. Add the chicken, parsley, and pepper.
  5. Place the dutch oven on approximately15 charcoal brickets, placing 10 or so on the lid and bring the mixture to a simmer, stirring occasionally.
  6. Simmer for at least 30 minutes.
  7. Put the flour, baking powder and salt in a mixing bowl.
  8. Add the milk and oil to the dry ingredients and stir until a stiff dough forms.
  9. Drop the dough by spoonfuls onto the broth mixture. Don’t stir.
  10. Cover and simmer for 20 minutes. Try not to peek too often!
  11. Season with salt and pepper if necessary.

Friday, September 13, 2013

Creamy and Spicy Corn Soup

I should have pulled out my good camera and taken a pic but I didn't, sorry!

Facebook is apparently the place to share recipes.  My feed is constantly flooded with recipes and occasionally I'll try one.  Our weather here in Missouri is finally cooling off and today actually felt like fall!  I saw this recipe yesterday and decided today would be a good day to try it out.  I had everything at my house and whipped it up.  I have to say I was quite pleased with it.  Because it's a "healthy" recipe, it isn't heavy and it has a very refreshing taste.  It's so simple to make.  I didn't fancy it up with any garnishes and still enjoyed it!

Creamy and Spicy Corn Soup
(original recipe posted here)
  • 5 ears fresh sweet corn
  • 1 medium onion, chopped
  • 1 tsp olive oil
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 a medium yukon gold potato, chopped
  • 2-3 cups vegetable stock (the more stock you add, the thinner your soup will be) I actually used half vegetable stock and half chicken stock
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1.5 tsp chili powder
  • A pinch of cayenne pepper
  • 1/4 tsp black pepper

Cut the onion, potato, and trim the corn kernels off the 5 ears of corn.
Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.
Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor.
Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! Enjoy!

Monday, August 12, 2013

Crockpot Buffalo Chicken

Buffalo Chicken lettuce wraps with pineapple fried rice
This is seriously the easiest recipe ever!  It's probably why I never blogged it before.  All of my boys love this and so do many of their friends!

Crockpot Buffalo Chicken

1 bag of boneless, skinless chicken breasts (or whatever other piece you want, my husband used chicken thighs in Korea)
1 bottle of Frank's RedHot Buffalo Wing Sauce
2 T butter

Place breasts in crockpot (I usually just throw them in frozen), pour bottle of wing sauce over chicken, turn crockpot on low and cook for 6-8 hours.  The chicken will be so tender it shouldn't take much to shred, we usually do it right in the crockpot.  During last 30 minutes to hour of cooking, throw in the butter to create creaminess. 

That's it!  Sometimes we serve on a bun and have chicken sandwiches.  Sometimes we just eat it alone or turn it in to lettuce wraps.  This can be eaten warm or cold. 


Saturday, June 8, 2013

Chicken Enchilada Pasta

This recipe was a Pinterest find from months ago and I finally got around to making it today for lunch.  It was delicious!  We will definitely be making this again.  It didn't take much time at all and I love that I didn't have to double the recipe, it made plenty for the family and we still had leftovers.  The original recipe was posted here.

2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese (use whatever you like, mozzarella or cheddar & jack, whatever makes you happy!)
1 cup sour cream
Penne pasta

Cook chicken, drain, and shred.  Meanwhile boil pasta according to package and chop the veggies. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic and cook for another 3-5 minutes. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Remove pan from heat and toss in the sour cream.  Stir until sour cream is well mixed and heated through (you do not need to put back on heat, the sauce is warm enough that it will heat up the sour cream without curdling and still stay warm enough to serve).

Drain pasta & return to pot.  Pour sauce over pasta and mix well.   

You can garnish it with whatever you want or eat it alone, it's still delicious!

The boys gave it a big thumbs up!

Sunday, May 5, 2013

Shrimp & Garlic Pasta

 Back when we were getting ready to move from Fort Knox, KY to Fort Hood, TX one of our friends from our church ward invited us to dinner at his house.  He fed us a fabulous meal that looked somewhat complex.  When I asked him for the recipe, I was amazed at how remarkably simple it was.

*Note, it's not really an exact science with this recipe, adjust as needed for the amount of people you are feeding.

Shrimp and Garlic Pasta

2 packages (one package serves about two people) - Creamy Garlic Shells (Knorr Italian Sides)  
Large or Jumbo - deveined, uncooked shrimp (about 6 per person)
*1/2 cup fresh cilantro
*1/2 cup sun-dried tomatoes

Prepare garlic shells according to package.  While that is cooking, soak shrimp in warm water to thaw if frozen or simply rinse and drain.  Chop cilantro and tomatoes, set aside.

When shells are done cooking, put in microwave safe bowl, add shrimp, cilantro and tomatoes.  Cook in microwave for about 5 minutes, being careful to not overcook shrimp so they become rubbery.

*you can adjust the measurement of cilantro and tomatoes depending on how much you like of either.  I tend to add more tomato and less cilantro since I'm not a big cilantro fan.  I also usually use 4 packages of the shells for my family and maybe adjust the cilantro and tomatoes by 1/4 to 1/3 cup, not exactly doubling and the flavor is still there.

Serve with salad and garlic bread!  This meal takes about 30 minutes total to make and it is delicious!

Wednesday, April 24, 2013

Caramel Toffee Dip

I forgot to take a picture of the dip BEFORE I let a group of teen girls attack!

 I am pretty sure that this is the recipe one of my sweet friend's gave me a couple years ago after she brought it to one of our Army unit events.  It was SOOOO good.  Tonight I was in charge of an activity for a small group of girls in our youth group at church.  I wanted to bring them a treat and wanted it to be somewhat healthy.  I decided to cut up apples and then canceled out the healthy with this AMAZING dip.  It's so easy to make and so yummy!

Caramel Toffee Dip
  • 1 8oz cream cheese, softened
  • 3/4 cup brown sugar
  • 2 tsp vanilla
  • 1/4 - 1/2 cup heath toffee bits
Combine the cream cheese and brown sugar.  Add vanilla and mix until smooth.  Mix in toffee bits.  Serve with apple wedges!

Friday, March 22, 2013

Chocolate Chip Banana Bread

 This is a favorite in our home.  When I end up with an abundance of overripe bananas, I will usually bake a few mini loaves of this recipe and freeze for the boys. 

Chocolate Chip Banana Bread
* 1¾ c. + 2 Tbsp. unsifted flour
* 1½ c. granulated sugar
* ½ tsp. baking powder
* 1 tsp baking soda
* ¾ tsp. salt
* 1 – 1 ½ c. mini chocolate chips (let's be real, if you are going to use chocolate chips, use the regular ones, I do!)
* 1 c. mashed overripe bananas
* 2 large eggs
* 1/3 c. buttermilk
* ½ c. vegetable oil
* 1 tsp. pure vanilla extract

Preheat oven to 350.

Grease and flour three mini loaf pans.

Sift together flour, sugar, baking powder, baking soda, and salt into large bowl. Stir in chocolate chips.

In a separate bowl, combine mashed bananas, eggs, buttermilk, oil and vanilla. Pour liquid ingredients into flour ingredients and stir until combined.

Divide batter among loaf pans and bake for 33-35 minutes or until deeply golden brown and toothpick inserted into center comes out clean.