Category Archives: Recipies

Cranberry Chicken Coleslaw

Go get your ingredients!

3 chicken breasts

1/2  cup dried Cranberries

1 Package Coleslaw

1/2 cup Almonds

Panera Poppy Seed Dressing (sold at Target)

Place the chicken and about 1/4 cup of dressing in your crockpot on low for 6 hours.

After it is done, chop up the chicken

Mix cranberries, almonds, chicken, and coleslaw together.

Drizzle with salad dressing and stir.


Tell me how much you LOVE IT!

I go a little heavier on the chicken and serve this with some whole grain bread on the side.

It is definitely filling enough for a full meal!

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Hannah’s Turkey Stuffed Peppers

Who is Hannah you ask? She is the adorable and hilarious sister of that duo that rocked it out on Biggest Loser, season 11.  I was sad to see that season end.

This recipe is SO good….and healthy. Kid friendly too. My kids loved it.


Olive Oil Spray

1/2 cup minced onion

1 teaspoon minced garlic

1lb extra lean ground turkey

salt to taste

1 teaspoon garlic powder

1/4 cup tomato sauce

1 can chicken broth

1 Tablespoon chopped fresh cilantro

2 large sweet red bell peppers

1/4 cup shredded cheddar cheese


Pre heat oven to 400 degrees. Lightly coat a large nonstick skillet with olive oil cooking spray; heat over medium heat. Add onion and garlic to the pan. Saute about 2 minutes, or until softened. Add turkey and season to taste with salt. Add garlic powder. Break meat apart and cook over medium heat for about 10-12 minutes until meat is thoroughly cooked. Add 1/4 cup tomato sauce and 1/2 cup chicken broth. Reduce heat and simmer over low for about 5 minutes. Add fresh cilantro or parsley to the turkey mixture ( I use cilantro).

Cut bell peppers in half lengthwise and remove seeds and stem. Put in baking dish and spoon the turkey mixture into each pepper half. Place all stuffed peppers into a casserole baking dish and pour the rest of the chicken broth in the bottom of the pan. Sprinkle with a little cilantro, if you like, to make look pretty!

(I did not because my kids don’t “like eating bushes”)

Cover with foil and bake for 35 minutes. When done, sprinkle with cheese before serving.

oh yum!

Thank you Hannah!

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Raspberry Coffee Cake.

Raspberry Coffee Cake? How does this work into my new healthy lifestyle, you ask? Well, I don’t make it 92 times a week anymore. When I do make it, it’s 1 inch slices all around. This cake has approximately 180 calories (I make with nonfat milk and margarine) for a one inch slice. Well worth it, for a little raspberry goodness every once in awhile.

My mom made this a lot when I was a little girl. I cook this every single Thanksgiving morning for breakfast. You should also be aware that if you throw a few birthday candles on it, it can double as a birthday cake quite nicely.

It looks super fancy and it is super easy with just a few ingredients. You’ll be amazed.


1/2 cup margarine (or butter)

3 oz cream cheese

2 cups bisquick

1/3 cup milk


(I use the basic powdered sugar frosting)

Powdered Sugar


Melted margarine/butter


Place softened (not melted) butter, cream cheese, and bisquick into a large bowl.

Mix together until crumbly.

Add milk and mix.

Use your hands to make dough into a ball. If the dough isn’t holding together add a touch more milk until it does.

Place the ball in between two sheets of wax paper.

Roll out the dough into giant rectangle.

Pull off the top sheet of wax paper and lay the baking sheet face down on top.

Flip the whole thing over and remove the other sheet of wax paper.

Place 1/2 jar of Smuckers Raspberry Jam in the center of your dough.

Using a regular knife, cut about one inch strips in the dough, on a diaganol. Do this on both sides of the jelly.

Start “braiding” your coffee cake by simply folding the slices of dough over the jelly.

Tuck the 2 ends of the cake over and pinch closed. Do NOT forget this or you will have quite the mess to clean up on your pan!

Bake on 425 for 12-15 minutes until lightly browned.

While its baking, mix up some powdered sugar frosting. I don’t have measurements and you really can’t mess this up!

Mix 1 cup or so of powdered sugar, a little vanilla, melted butter, and milk until the frosting is at the consistency that it can drizzle…..

Drizzle on top of your coffee cake.

and EAT!!!!


I am partying at

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Beef and Crispy Noodles

This recipe is one of my all time favorites growing up.

My girls are following in my footsteps. They ADORE this meal.

My mom gave me a box full of recipes that she wrote down for me on good ‘ol recipe cards. I love technology, but I can not give up my recipe box. I still file recipes all old school like. I am not changing. I will give my daughters recipe boxes when they go out on their own too.



Snow Peas

Marinade (recipe below)


Cut beef into thin strips and marinate for at least 3o minutes in fridge (can be left all day).


4 T soy sauce

2 t sugar

1/2 t ginger

4 t cooking Sherry

I like to marinate in gallon ziplock bags. After putting the marinade and meat into the bag, squeeze all the air out and roll the bag up. This way all the meat soaks in the juices.

While the meat is doin’ its thing, clean pea pods and cut the ends off. Steam for about 4 minutes and set aside.

Drain meat from the marinade (save marinade). Brown meat for a few minutes in 1-2 T oil.

Stir in pea pods and remaining marinade and simmer until cooked through.


1 package of Noodles

(in the Chinese food section of your grocery store. Mine is located in the produce department. They are refrigerated.)

Follow directions on package to boil for about 3 minutes.


Make sure your frying pan is nice and hot and add a generous amount of Crisco. I know Crisco is gross, but it is necessary to keep the noodles from sticking and turn them awesomely crunchy.

You can fry one side of the noodles until golden brown and then turn the whole thing over to fry the other side.

When finished it becomes like a giant pancake. Cut into triangles and serve.

If you fail on the flipping portion, never fear. Serve them kind of chunked up as shown below.

It just looks like you meant to do that.

The outside layer of the noodles become crispy while the inside stays soft like regular pasta.

There is nothin’ like it!


Don’t judge this recipe on my food photography skills. Photographing food seems easy. It doesn’t blink and it doesn’t move, right?

Try this! You will thank me!

Happy Thursday!

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White Chocolate Lemon Cookies.

Yes you read that right. BRILLIANT combo. BRILLIANT recipe.

If you want to see how pretty these cookies CAN look. Go here. {Jamie Cooks It Up is a GREAT BLOG with amazing recipes and gorgeous pictures. I stalk her kind of a lot.} If you want to see my trial run…keep reading…


2 boxes lemon cake mix

1 C butter {the real stuff}

2 eggs

1 T fresh lemon juice

1 package white chocolate chips

1/2 t shortening

powdered sugar

1. Melt butter and add it to cake mix.

2. Stir and add in two eggs.

3. Stir some more and add the lemon juice.

4. Add all but 1/2 C of white chocolate chips. Stir until these are all mixed in.

5. Roll 1 1/2 inch balls, place on a cookie sheet and bake at 350 degrees for 8 min. {until top is cracked}

6. Let sit on cookie sheet for 2 min and then transfer to a wire rack.

7. Melt remaining chips for 30 seconds. Add shortening and stir. If they need to be melted more continue melting for 15 seconds at a time. Do not overheat.

8. Drizzle chocolate on with a spoon.

9. Sprinkle with powdered sugar.

10. Eat and pass out. {as in faint. DO NOT SHARE THESE.}


Now, normally I go with the more the better philosophy. I didn’t drizzle with a spoon. I got a sandwich baggie out, filled it with the yummy chocolate, cut the tip off of the bag and drizzled that way. Don’t do that. It was a mistake. The thin little drizzles that a spoon will deliver are far more flattering to this little cookie.

Regardless, these are delicious. Before you eat pour yourself some of this.

Or maybe get one of these on stand by.

You are going to need it.

These will definitely be added to my holiday cookie plates this year.


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I received a wonderful spaghetti sauce recipe the other day from Ashley. My helper has always called this Some~ghetti and I have a warrant out for an arrest if anyone dares to correct her. It is one piece of baby~ness that still makes me smile and I will hold onto it for as long as possible. Consider yourself warned.

I appreciate this recipe because it is just a super good, basic, flavorful, red meat sauce. It makes a WHOLE bunch and so I thought I would make individual servings to use for lunches and dinners. I bought 4 sets of 5 each, Up and Up Target brand tupperware containers. It cost me 7.96 for all of them. If you already have the spices in this recipe and just purchase the meat, tomato sauce, and 3 boxes of spaghetti noodles. You can make all of this for just under $20.

One batch of this sauce made me 20 frozen meals of one cup of spaghetti and sauce. Plus 5 more servings for our dinner tonight. So the moral of my story is that depending on how much sauce you like, you end up with 25 cups of spaghetti! Thats just .80 cents a cup. I mix up the sauce and noodles and scooped one cup in each container. I just take out of the freezer, pop the lid off, and microwave for 3 min on high to defrost and I have yumminess for just 7 weight watchers points and no nasty frozen meals. It may not be the most appealing to eat out of tupperware, but with a newborn and 3 kids to homeschool, I’m all about function right now.

Here is the recipe…

3 lbs ground meat

1 Tbs oregano

2 tsp garlic powder

1 Tbs salt

2 Tbs Worchestershire sauce

1 tsp black pepper

1 Tbs basil

3 Bay leaves

1/3 cup minced onion

6 15 oz cans of tomato sauce

10 drops Tabasco sauce (does not make spicy, just gives it a slight zing)

Brown meat, drain well. Stir in spices. Add Tomato sauce. Simmer a min of 30 min. Remove Bay leaves.

3 small boxes of spaghetti noodles, cooked

Mix it all up and…

Voila. 25 cups of yummy.




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White Chocolate Cookie Dough Truffles

I recently stumbled across what I will call the world’s best dessert over at A Whisk and a Prayer. I have served it twice and by the reactions I have received at both occasions and from my family, I say I am not alone in my feelings.

Do yourself a favor, go to the store NOW, and get the ingredients to make this super easy yummy dessert!

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups brown sugar/ plus some additional for the sprinkles on top

1/2 cup sugar

8 Tablespoons milk

1 teaspoon vanilla

1 3/4 cups flour

1/2 teaspoon salt

2 teaspoons cinnamon

2 cups old fashioned oats

3/4 cup raisins

2 package Candiquick White Chocolate (or any quality melting chocolate). Target carries Candiquick in the baking aisle.

Mix all ingredients except raisins in mixing bowl. Place in freezer for 30 minutes. Remove from freezer and add raisins. I mixed them in with my hands.

Once mixed, make about 1 inch ball shapes and put back in freezer, to avoid getting to soft while you prepare the chocolate.

Follow package directions to melt Candiquick. Once melted dip the dough one at a time until covered. I place in tray and coat with a spoon. Once coated I pull out with tongs. I initially tried about 6 at a time, but found that they got too soft and lost shape from the hot chocolate. One at a time works best.

Place on parchment lined baking sheet. If necessary drizzle some chocolate on top to make sure all the sides are covered. You can coat about 3-4 and then sprinkle with sugar. Just be careful the chocolate doesn’t harden first.

Continue until complete and put into fridge.

Once hardened they are ready to serve. With Candiquick it takes about 30 minutes in the fridge to be ready.

Makes about 30 truffles.

There likely won’t be left overs, but if there are…store in refrigerator.


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Day 134. Raisin Cake.

We are still steadily moving through the remainder of our textbooks and trying to keep some fun alive during the day too. We are all equally anxious for summer. Today after the work was done we decided to bake…a raisin cake. Questionable sounding, questionable looking… but delicious smelling and delicious tasting! Give it a try, if you like raisins you won’t be sorry. Scroll down to the bottom for the recipe.

First step, after boiling the raisins (one of the questionable looking parts, hang in there….)

oh my silly girls…can NOT stop sniffing the spices

When I got married, my mom gave me a recipe box filled with a bunch of recipes of the things that we had eaten growing up. She had written them (in her own handwriting!) on recipe cards. There it is sittin’ on the counter. One of my favorite gifts. This particular recipe came from my grandma.

Of course, by the time it was baked, the camera had been put away and I don’t have a finished picture. My husband slathers it with butter, kids love it sprinkled with powdered sugar, and I like it just plain. You will have to try it out to see the end result. I warn you though: upon making this cake, you will find that your house has never smelled so delicious. You may also find yourself with a sudden urge to call your grandma, sit down with an afghan and a cup of tea, or anything else you find nostalgic. It’s that good.


1 lb. of raisins

2 cups sugar

1/2 cup margarine

4 cups flour

1 tsp. each of following





1 Tbsp. baking soda

Cook raisins in 2 cups of water for 15 minutes on low heat, keep at a simmer. Remove from heat and add margarine. Stir to melt and then and sugar and one more cup of water.

Stir the flour, spices, salt, and soda together. Add to the raisin mixture A LITTLE AT A TIME and stir really well to avoid lumps.

Bake in 9×13 pan (crisco and floured) at 350 degrees until toothpick comes out clean. Just about 40 minutes.


Now there are just 36 school days left until summer.

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Cranberry Chicken.

How I never had a crock pot until last year, I will never know. It is PERFECT to throw food in, in the morning and end up with pure deliciousness at night. I feel very obligated now that I am home a whole lot more, to have a whole lot more of home cooked meals on the table. This is our favorite Crock Pot Creation so far!

Cranberry Chicken

2-3lbs boneless, skinless breasts ( I use the Foster Farms Chicken breast tenders from Costco)
1 (15-ounce) can whole cranberry sauce
4 tablespoons brown sugar
1 (2-ounce) envelope onion soup mix

Place chicken in crock pot and top with cranberry sauce, brown sugar and onion soup mix. Cook on low for 6 hours.

I serve it with stuffing and a veggie. Yum.

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World’s Best Bran Muffins.

Yeah I just said that. Bran Muffins CAN be good if you add enough other junk to it! The health value is not high on these, but they are yummy! This recipe is one my mom used to make all the time growing up. It makes a ton of batter that can be stored in the fridge. It rocks in the morning to just scoop out the dough and pop them in the oven. You end up feeling like a domestic queen with very little effort. That works for me. Here’s the recipe!

Bran Muffins
1 15 0unce box bran flakes cereal
1 cup melted margarine
3 cups sugar
4 beaten eggs
1 quart buttermilk
2.5 cups white flour
2.5 cups whole wheat flour
5 t baking soda
2 t salt
Mix dry ingredients. Add eggs, margarine, and buttermilk.
Bake at 400 degrees for 15-20 minutes.
Can store in refrigerator for 6 weeks.
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