Colie's Kitchen

Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Colie's Kitchen - Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Jammin’ Jamaican Banana Bread

This is a fun variation of a banana bread recipe. Banana definitely takes a back burner to the citrus flavors. The lime, lemon, and the rum, are the flavors that pop out. The brown sugared coconut on top completes this bread.
This is an excellent summer treat! Add a margarita and what more could you ask for?
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons cream cheese
  • 1 cup white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup banana, mashed and over ripe
  • 1/2 cup milk
  • 2 tablespoons dark rum (or rum flavoring)
  • 1/2 teaspoon lime zest
  • 2 teaspoons lime juice
  • 1 teaspoon vanilla extract
  • 1/4 cup pecans, chopped and toasted
  • 1/4 cup flaked coconut
  • 1/4 cup brown sugar
  • 2 teaspoons unsalted butter
  • 2 teaspoons lime juice
  • 2 teaspoons dark rum (or rum flavoring)
  • 2 tablespoons chopped toasted pecans
  • 2 tablespoons flaked coconut
  1. Preheat oven to 350°F Lightly grease loaf pan.
  2. Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well combined. Add the egg and mix well.
  3. Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
  4. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well.
  5. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
  6. Pour the mixture into the loaf pan and bake until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
  7. After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaf while still warm. The topping will harden slightly when the loaf cools.

If it wasn’t for Dad Gumbo (12 Year Anniversary of his Passing)

Yesterday 12 years ago my wonderful Dad passed away it just so happened to be in his 27th wedding anniversary to my Mom. Yep that’s a bitter pill to swallow.  In honor of my Dad dinner is served! 

This is my Dad’s famous gumbo recipe! Although making this is an all-day affair (no seriously it takes all day) it’s well worth the time for the awesome results! I come from a long line of Cajun and Creole people so I thought what better way to celebrate my Dad’s life than with a big pot of gumbo. 
My Dad should be making this for dinner, but since he is in heaven, the ladle has been passed to me. Laissez les bon ton roulez!!!!
Chicken Broth Ingredients:
  • (2) 4 lbs. uncooked chicken pieces (bone and skin on)
  • 4 large onions, do not peel the skin off, and cut in large pieces 
  • 4 large unpeeled carrots, washed
  • 4 large celery ribs, cut in half
  • 20  peppercorns
  • 2 head garlic, broken into cloves (can leave the skin on)
  • 4 tablespoons salt (or to taste)
  • cold water, to cover all ingredients
Directions: (could be done the day before you make your gumbo)
1.      Place the chickens in an extra large stock pot, along with all remaining ingredients.
2.     Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
3.     Place on stove element; cover and bring to a full boil.
4.     Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
5.     Simmer covered with a lid on low heat for about 5-6 hours for stove top
6.     Adjust salt to suit taste.
7.     After the 5-6 hours of simmering time turn off heat.
8.     Remove any fat that has gathered on top.
9.     Remove all chicken pieces and strain in a large strainer, if desired you may strain again in cheesecloth, but it is not necessary.
Gumbo Ingredients:
  • 2 pounds yellow onions, chopped
  • 2 pounds green sweet peppers, chopped
  • 1 pound red sweet peppers, chopped
  • 3 celery stalks, chopped
  • 1 pound fresh okra, sliced in half-inch rounds 
  • 1 -14 ounce can of diced tomatoes
  • 2 tablespoons minced garlic
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 6 quarts chicken or seafood stock, divided
  • 3 tablespoons dried thyme leaves
  • 2 tablespoons dried basil leaves
  • 2 tablespoons dried oregano leaves
  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • 2 teaspoons sweet paprika
  • 1-½ teaspoons freshly ground black pepper
  • 1 teaspoon crushed red pepper
  • 4 whole small bay leaves
  • 3 cups coarsely chopped cooked chicken
  • 1-½ cups crab claw meat
  • 1 pound of peeled medium shrimp
  1. In a large mixing bowl, combine the onions, green and red sweet peppers, celery, okra, tomatoes and garlic. Set aside. 
  2. In a heavy 12-quart stockpot, heat the oil over medium-high heat until hot, about four minutes. Very slowly (so you won’t burn yourself) add the flour whisking constantly and thoroughly with a long-handled metal whisk until all the flour has been added and the mixture is smooth.
  3. Reduce the heat to medium-low. Continue cooking the roux, whisking constantly so it doesn’t scorch, until it turns a dark chocolate brown, about four minutes.
  4.   With a wooden spoon promptly stir in the reserved vegetable mixture—the onions, peppers, celery, etc.—and cook until the vegetables are soft, about 15 minutes, stirring almost constantly.
  5.  Add 1 quart of stock to the roux mixture, whisking thoroughly until all the roux dissolves and blends into the liquid. Remove from heat momentarily.
  6. In a small mixing bowl, thoroughly combine the thyme, basil, oregano, chili powder, kosher salt, paprika, black pepper, crushed red pepper and bay leaves. 
  7. Stir this seasoning mixture into the roux mixture containing the 1 quart of stock. Gradually add the remaining 5 quarts of stock, stirring constantly.
  8. Bring the gumbo to a boil, then reduce the heat and simmer for one and a half hours, stirring occasionally and skimming any fat that rises to the surface. By the end of the cooking time the gumbo should have thickened to the consistency of cream. Taste and adjust the seasonings to your liking.
  9.  If you’re making the gumbo ahead, let it cool at this point, then cover and refrigerate it until it is time to reheat and proceed with the recipe. 
  10.  Next, thoroughly stir in the chicken, crab meat and shrimp. Cook until the shell fish are cooked though about 10 minutes, stirring occasionally. Remove from heat and serve.
Ladle the gumbo into heated cups or soup bowls over rice, or pass the rice at the table, along with pepper sauce and saltine crackers or French bread.

Menu Plan Monday August 24-30, 2015


Happy Monday everyone!! I hope you are all doing well. I finally have some good news which is that I am starting my new job today! I am so very excited because this is a dream job for me! I have always wanted a job where I would be working more behind the scenes and that’s what I will be doing. 

I am keeping this weeks menu super simple because I don’t know how my time will pay out in the evenings and I don’t know how tired I will be. At first I am sure I will be exhausted but as the time passes everything should even out. I hope you are all doing well. 

Here is our menu for the week. What is on your menu?

Menu Plan Main Course Vegetables Side Dish
Monday  Meatloaf  Green Beans  Mashed Potatoes
Tuesday  Spaghetti  Salad
Wednesday  Little Smokies  Green Beans  Mac-n-Cheese
Thursday  Poblano Cheesy Chicken and Rice  Salad
Friday  Philly Joe’s   Fries
Saturday  Dinner Out
Sunday  Alice Springs Chicken Broccoli  Salad
For More Menu Planning Ideas Visit or Check Out Our Previous Menu Plans.

Pinterest Fun Friday: Re-Healing (Fixing) Your Cosmetics


Every Friday I like to highlight one of my favorite Pinterest finds of the week. This post not only allows me to spotlight some really awesome and crafty ideas but it allows you to see a few Pins you might not have seen this week.  –

I spend way too many minutes’ hours in the day pinning on Pinterest. Now if I could only find the time to make all of these wonderful things I pin! Wouldn’t that be great?

Let’s Get Pinning!

This week I chose to find a simple solution to a multitude of blush palettes I had that were too little to use but the frugal side of my said it was too much to waste. Apparently I have had that idea for a while now because it wasn’t until the other day that I opened up my storage makeup bag only to find that I had three blush palettes that were waiting to be used up or thrown away. 

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I remembered seeing on Pinterest that you could add them all to one palette and re-heal the blush back together. This was a perfect opportunity for me to try this genius idea to see if it actually worked. What did I have to lose anyway? I was just going to throw this blush away so why not give it a try. (OK so you know I wasn’t going to throw it away, but let’s pretend) Guess what? It works like a charm.

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If I don’t use Clinique blush you will find me using a blush by Cover Girl it’s honestly my favorite blush. I don’t care that it’s cheap or not an expensive brand. I care that it’s the perfect shade for me. I haven’t found one yet that is better. Needless to say I go through a lot of this blush so when I found three palettes that were in need of tossing or fixing. I decided to get fixing.

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To my surprise this idea of healing your cosmetics works beautifully! I mean seriously it works perfect and in just a matter of seconds. I didn’t even take the time to get a knife or spoon to mix the blush I just used a Q-tip. After all I was in the bathroom and it was a spur of the moment idea so the Q-tip worked.

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What you need:

  • Blush, powder, or eye shadow
  • Alcohol
  • Q-tips


  1. Take the remaining product out of each palette and add it to the one you plan on keeping.
  2. To the blush add a few drops of alcohol. Don’t add too much. Start with a few drops then you can always add more if you need to. Once a few drops have been added use a Q-tip, knife, or spoon to start mixing the product together.
  3. As needed add a few more drops of alcohol until your product is well combined. It should be a thick paste.
  4. Flatten the product the best you can. I left mine a bit lumpy in hopes that you could see it a little better in the picture. I didn’t think it really mattered anyway.
  5. Next allow the product to remain open and dry for at least 12 hours. This will help it heal and it will also allow the alcohol smell to subside.  Once everything is dry you can use it right away!

Samsung Galaxy S5 Charger & Samsung Note 3 Charger #S5Charger


I love my Galaxy S5 it’s been a great purchase that I am so happy I made. The only problem I have had with my Galaxy is that within a few month my cord started breaking. I got the phone in December but by February my card was dead. I got a replacement one that lasted a few more months but again… DEAD! I finally invested in something new!

The That Is Just Genius cord is the most advanced mobile devices on the market today you can’t settle for any ordinary Note 3 or Samsung Galaxy S5 charger cable especially one that comes with the phone. With the Samsung Galaxy S5 Charger & Samsung Note 3 Charger the That Is Just Genius cord get data transferred at lightning fast speeds.

With an ordinary Samsung Galaxy S5 car charger, 2.0 Samsung Note 3 cable or 2.0 Samsung Galaxy S5 cable, you have to wait for 6 to 8 hours for your device to go from 0 to 100% battery power. Who has that kind of time? The Genius Technology featured in this Samsung Galaxy S5 charging cable slashes charging time in half, so you’re ready to talk, text, surf and more in just to 2 to 3 hours!
Transferring large video files and audio playlists from your computer to your mobile device can take forever with a basic cable, leaving you wondering if it’s worth it to sync that data at all. Our Genius Technology gets even huge files from your hard drive to your mobile device in seconds.

Not only is this ingenious cable backed by an 18-month warranty to fully ensure your satisfaction but it has never let me down. Maybe that is the difference between the cord that comes with the phone and one that comes from a company that actually cares about your happiness and your future business.

Two Ingredient Magic Fudge!

Yes, you read that correctly two ingredients! Not only should this recipe be called two ingredient fudge but 5 minute fudge would be a fitting name too. In my house… Happy Hubby Fudge was the right name the night I made this recipe!
This is so ridiculously easy and fast I mean SMOKIN’ fast! The recipe was made and in the freezer (yes I cheated and put it in the freezer) within 5 minutes and within 20 we were munching away. If you want your kids to hang from the chandelier this fudge is for you! It’s super sweet and super delicious! Oh yea!
I love this recipe! There are just so many things you can do with it. The two ingredients are white chocolate chips and a container of cake frosting I used chocolate. I would love to try chocolate frosting with peanut butter chips. Yumm!

This reminds me of a recipe you would keep on hand for one of those times when someone calls you to say they are stopping over and you want to have something on hand to sever them as a snack. In no more than 45 minutes you can be ready. 

Even better one of those times when someone calls around the holidays and says they want to drop a gift off for your family…. Uh-O! You were not prepared to give them anything. How about 2 Ingredient fudge wahoo! 45 minutes and a cute little container or a holiday paper plate with some plastic wrap and bow you are giving them a gift too. Saved by fudge! Love it!
We all loved this recipe! It’s so simple and easy that it’s kind of scary! Another incredible combination could be white chocolate chips and strawberry frosting or Key lime frosting!


  • 1 container of frosting (I used chocolate)
  • 1 bag of white chocolate chips


  1. Line a 9×9 pan with tin foil and grease with butter.
  2. Place chocolate chips in a microwave safe bowl and microwave for 1 minute.
  3. Stir chips with a spatula, microwave in 10 second increments and stir in-between to prevent burning. Once the chocolate is smooth (after about 1 additional minute) add frosting, mix until it’s well combined.
  4. Quickly spread in a lined and greased pan.
  5. Refrigerate for 30 minutes or stick in the freezer for 15-20 minutes, slice and serve! Oh yeah it’s that ridiculously easy!

Gourmet Gifter August Special!!


I recent discovered a new company called Gourmet Gifter. It’s a fantastic and deliciously yummy company that sells unique gourmet gifts that can be mailed to your friends and family for a wonderful surprise. Who doesn’t love a nice surprise in the mail and especially something you can eat.


Flowers die, and can be boring, but sweet treats are always a great gift for anyone. Gourmet Gifters has incredible peanut brittle that is buttery and delicious and doesn’t skimp on the peanuts, but if you are looking for fix someone’s salty craving you will want to have them experience Gourmet Gifters Chili Cheese Puffs! For those who love both sweet and salty the Sweet Addiction Kettle Corn is a must try!

chili corn

Currently has a great promotion for the month of August! Any new customer who place their first time order of at least $30, will receive 3 large bags of Colby’s Kettle Corn ($12 value) for FREE!

Use the promo code FIRSTORDER at checkout.

Pinterest Fun Friday: Money Saving on Facial Cleansing Towelettes


Every Friday I like to highlight one of my favorite Pinterest finds of the week. Sadly I realized that it’s been a year since I did my last Pinterest Fun Friday. I can’t believe it because this was always one of my favorite post. I will do my best to keep up as life moves forward. This post not only allows me to spotlight some really awesome and crafty ideas but it allows you to see a few Pins you might not have seen this week.  –

I spend way too many minutes’ hours in the day pinning on Pinterest. Now if I could only find the time to make all of these wonderful things I pin! Wouldn’t that be great?

Let’s Get Pinning!

This week I chose this amazing little creation. Although there isn’t a lot to it I think it’s genius idea! Better yet, it’s simple and sometimes simple is exactly what you are looking for! 

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One of my favorite nightly beauty routine items that is a must have are the Burt’s Bees facial cleansing towelettes. I love them and I especially love how they smell. One thing that I have noticed is just how much of the towelette goes to waste each night. I only use about half of the towelettes and the rest goes in the garbage.

I started thinking about how much I was wasting at a cost and how I could do things differently.  You never want to waste anything you love right? Each Burt’s Bees facial cleansing towelette package comes with enough for one month’s worth of cleaning, but by cutting them in half you could get two months’ worth. After all, these are not the most inexpensive towelettes, and I only use half of the towelettes anyway. Waste not want not right?

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I decided there was a simple solution to my problem. Cutting then in half and storing them in an airtight container would not only help them go further but would also help preserve the moisture in the towelettes which is a must when expecting them to last a month or longer.

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In the past I have gotten close to the end of the month only to find that my last week of towelettes are almost dried out. Here is a simple solution!

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What you need:

  • 1 package of Burt’s Bees facial cleansing towelettes or any brand
  • 1 small Mason jar or a jar that is airtight and to your liking
  • Scissors


With clean and serialized scissors cut each towelettes into two even pieces. Place each piece into the serialized jar that you have chosen.

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Once each piece is in the jar add any additional liquid to your jar. Seal the jar tightly then give it a shake.

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If you find that you jar doesn’t have enough liquid in it to keep your towelets moist add about 1 tablespoon of water to the jar and seal it. I don’t advise adding much more than I tablespoon. You are only looking for them to stay moist not wet. You can always add another tablespoon later in the month if you feel it’s necessary.

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You should easily be able to get a few months out of your towelets without them drying out. Plus this gives you the ability not find a nice jar to match your bathroom or the freedom to decorate a jar that will fit your needs and your taste!

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This is not rocket science but it’s a great way to add a little more décor to your bathroom and find a practical purpose for your everyday routine. Even better, it’s a great money saving idea!

Marion’s Cheesey Bacon Tatar Tot Hot Dish (In a Crock Pot)

I originally found a similar version of this recipe when I visited The Country Cook. My husband is from the mid-west and Tatar Tot hot dish is a staple there.  I was looking for a recipe that would be comfort food for him. I decided to look through my Mother-in-laws recipe box to see what I could find when I came across this recipe that is very close to The Country Cook’s recipe.

This recipe is fantastic!!  We all flipped out for this one. There are so many great reasons to make this recipe. It’s super simple! Toss it in the slow cooker and it’s done! It’s inexpensive! It’s delicious!! I can’t brag enough about it. I love exploring my Mother-in-laws recipes! I hope you all enjoy this one!


  • 1 bag frozen tater tots
  • ½ cup bacon bits (I used Hormel but fresh would be even better)
  • 1 ½  cups shredded colby jack cheese
  • 1 pound (bite sizes) boneless chicken breasts  (You could even use a large can of chicken drained)
  • 1 cup evaporated milk (you could use regular milk also)
  • 1 tsp. salt
  • ½ tsp. pepper
  1. Line your slow cook with a slow cooker liner or spray your slow cooking with cooking spray
  2. To the slow cooker add ½ of the bag of frozen tater tots
  3. On top of the tots add ¼ cup of bacon bits and ¾ cup of cheese.
  4. To the top of the cheese and bacon add bite size chicken pieces.
  5. On top of the chicken add remaining ¼ cup of bacon bits and ¾ cup of cheese, salt and pepper.
  6. To the top of the cheese, bacon, salt and pepper add remaining tater tots.
  7. Top the tater tots with 1 cup of evaporated milk
  8. Cook on low for 3-4 hours or until chicken is done.