Nov 30, 2014



This recipe is amazing… I mean amazing! I didn’t think it would be but in fact it’s awesome!! It’s so simple and delicious! Mix, measure, microwave and eat! Maybe it should be called the 3 M’s cake!

This is one of those recipes you can keep on hand for cake emergencies like a guest coming over or a chocolate cake emergency. If you are someone who doesn’t like angel food cake you might not like this cake because it’s spongier like angel food. The angel food cake is what makes the entire cake rise so you won’t want to replace it with anything else.

This really is a fun recipe and something that is so easy to make with the kids. They will love it and freak out that they can actually have a cake in 1 minute. I think this recipe is also great because you won’t have cake laying around all the time waiting for you to eat it. This is an emergency cake or a quick cake. Enjoy



Ingredients:
  • 1 box Angel Food Cake Mix
  • 1 box Chocolate cake mix (or any flavor)
  • Water
  • Zip Bag
  • Chocolate Chips
  • Toppings
Directions:
  1. Mix the 2 cake mixes together in a gallon zip-lock bag. Then shake-shake-shake… yes you can dance around the kitchen without looking weird… you have a purpose! Then the mix is ready!
  2. To make the cake
  3. In a coffee cup or a ramekin mix 3 tablespoons cake mix with 2 tablespoons water; and optional chocolate chips
  4. Mix together and microwave for 1 minute. Let this rest for a few minutes and serve with toppings.
  5. My toppings were chocolate syrup, cool whip and sprinkles.
Original Recipe Source

Nov 25, 2014




I had never had an acorn squash in my life but when I saw them on sale one day I knew I had to give them a try. They were so pretty and green that they called my name.

To my surprise an acorn squash taste a lot like a pumpkin. The texture and consistence are the same and the flavor is very close. The color is different inside and out and I have to admit I liked them more than I thought I would. I think more than even the acorn squash I loved the stuffing recipe. 

This recipe would be awesome all along! Forget the acorn squash if you don’t like squash and just make the stuffing. It makes an amazing presentation and taste divine!


Ingredients:
  • 1 package (6 ounces) long grain and wild rice mix (Uncle Ben’s)
  • 2-1/3 cups vegetable or chicken broth
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3/4 cup dried cranberries
  • 1/2 cup coarsely chopped pecan halves, toasted
  • 4 medium acorn squash
  • 3/4 cup water
Directions:
  1. In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, sauté celery and onion in oil until tender. Stir in cranberries, and pecans. Remove from the heat. Stir in rice mixture.
  2. Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
  3. Coat one side of a large piece of heavy-duty foil with cooking spray. Cover pan tightly with foil, coated side down. Bake at 350° for 50-60 minutes or until squash is tender. Yield: 8 servings.
(Adapted) Original Recipe Source

Nov 20, 2014




This recipe is really great! I didn’t have a lot of expectations because I have never had sausage dressing. I thought it was great. I didn’t think anyone one else in my house would like it but everyone gobbled it down. The next time I make this I am going to use hot sausage instead of mild I think the hot would be amazing.

It’s a very hearty recipe. I didn’t really follow the original recipe and this is actually a half recipe. It’s really good and easy. I would make it again that’s for sure!

Ingredients:
  • 1 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
  • 4 ounces fresh mushrooms, sliced
  • 3/4 cup diced onions
  • 3/4 cup diced celery
  • 2 cloves garlic, minced
  • 2 teaspoons poultry seasoning
  • 1 teaspoon black pepper
  • 1 (8 ounce) package herbed dry bread cubes
  • 1 cups chicken broth
  • 1/2 egg, lightly beaten
Directions:
  1. Preheat oven to 325 F.
  2. In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. 
  3. Add mushrooms, onion, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently. 
  4. Transfer mixture to a large bowl; add remaining ingredients and stir well. 
  5. Pour into a buttered 2-quart casserole.
  6. Bake covered for 60 minutes.
Adapted from Original Recipe Source

Nov 14, 2014



With all the early cold weather we have been having soup and stew have been on the dinner table all week. We had this soup last night and I must say it was probably one of the best chicken noodle soups I have ever had.

I didn’t really get the recipe from any one place it was more a combination of recipes I had seen online, a recipe my grandmother would make, and my own ideas. I am stunned how good this recipe turned out to be. It’s nice a hearty yet light and delicious.

What makes it kind of rustic in my opinion is that everything is basically a rough chop you don't really need to measure or be precise on anything just chop and go. This is a huge time save and makes for a hearty delicious soup!

It’s so easy to make its almost criminal. I had everything chopped and cooking in less than 30 minutes now that’s my kind of recipe. If you are looking for something quick, easy, and delicious this is the recipe.



One of my favorite parts of this recipe is the fact that most things in it are pantry staples so you don’t have to spend a fortune to make it. It’s a great way to use up left over chicken, pasta, and vegetables that will be leaving this world soon. This recipe could be a base for just about anything you want to add to it. Enjoy!


Ingredients:
  • 12 oz., Cooked Boneless Skinless Chicken Breast -diced
  • 4 medium, Carrots – cut into ½ inch rings
  • 1 Onion Medium White – rough chopped
  • 4 Celery Stalks - rough chopped
  • 4 oz., White Button Mushrooms-  thick sliced
  • 3 Garlic Cloves - minced
  • 1 tablespoon Oil
  • 4 cups chicken broth 
  • 1 cup water
  • 1 Can light Cream of Chicken Soup
  • 1/3 cup Chardonnay
  • 1 cup dry, Fusilli
  • 3 oz. Raw Spinach
Directions:
  1. To a large pot add prepared onion, celery, and carrots and olive oil. Cook until the onion and celery are tender. 
  2. Add garlic and chardonnay. Cook until the chardonnay is reduced to half.  
  3. Add light cream of mushroom soup, diced chicken breast, mushrooms, chicken broth and water.
  4. Bring to a boil then cook on low for 1 hour occasionally stir to ensure nothing is sticking or burning.  
  5. After 1 hour add fusilli bring soup to a boil then turn the soup back down to medium low and cook for about 15 minutes or until fusilli is tender. 
  6. For the last 5 minutes of the fusilli’s cooking time add spinach. Serve with a hearty crusty bread on the side

Nov 13, 2014





I have grown up on fried wiener sandwiches! They are probably one of my most favorite things to eat. They are total comfort food for me. I think it’s probably one of the most redneck things I love to eat. 



Today when I eat them I eat them much more lightened up. Instead of full fat wieners I use lean, and instead of regular bread I use a light bread. My fried wiener sandwiches are no more than 240 calories and I love them. I think they are the best. These and fried bologna are two things that would get my best friend to the house as fast as her legs would move when we were kids, oh yeah and my mom’s queso!



Ingredients:
  • 2 lean wieners
  • 2 slices of white bread
  • Mustard to taste
Directions:
  1. Slice each wiener half way through the wiener but not all the way and place each wiener on the frying pan flat. Slowly fry your wiener. You don’t want to cook them too fast or they will burn before they are heated through. You want them to get nice and dark but not burnt. The dark wiener is what will give your sandwich added flavor. 
  2. Once you reach a dark crispiness. While your wieners are cooking slather mustard on your bread. You will want to cover your bread evenly so that every bite has mustard. You won’t want to substitute anything but mustard on your bread. The tangy mustard pairs perfectly with the wiener. 
  3. Then place each wiener on the bread and top with the other slice of bread. Cut your fried wiener sandwich in half if you desire.

Nov 5, 2014








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Nov 1, 2014




I can’t even begin to express how amazing this recipe is. It’s so easy and so delicious and I just love it. For something so simple you are left so happy and satisfied. I know this is not a healthy thought but this would be awesome with a scoop of ice cream if you are having a decadent moment!

You have to give this a try. It would also be great to top off your oatmeal. Sweet, delicious, and amazing! Kids will love this. You could call it crust less apple pie!



Ingredients:
  • 1 Gala or Pink Lady Apple (something sweet)
  • 1 tsp Ground Cinnamon
  • Stevia
  • Whip topping (if desired)
  • Small Glass or Plastic Bowl
  • Plastic/Glass lid or Plastic wrap
Directions:
  1. Using a knife cut your apple into chunks. Place the apple chunks into a bowl then add the cinnamon, and stevia and mix well. Cover the bow and place in the microwave
  2. Microwave on high for 2 minutes, then check your apples to see if they are cooked through or not. If they are at the desired tenderness.
  3. Carefully remove the bowl from the microwave then stir. If you desire top with whip topping and another sprinkle of cinnamon.
Adapted from Original Recipe Source

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