Chicken, Uncategorized

Chicken Fajitas


This recipe is a quick and easy fix. I have a friend named Amanda. I met Amanda in middle school. We were in the 6th grade together. Every time I make this recipe, I think of her. I had a lot of really good times with Amanda. We used to sneak out of her parents house when we were in 7th grade. We’d go all over town. We’d meet boys, go shopping, run the roads…it was our thing. It was fun while that lasted. Instead we grew up. She used to listen to me complain and whine over my then boyfriend. He recently passed away. It was incredibly sad. Him and his cousin would hang out with us. I remember meeting them in the plaza once. The plaza was this place where we all hung out and those of us who did drive (I was 12 and 13 I did not obviously drive!!) would cruise around in our cars showing off! Anyway, the reason I think of her is because she loves recipes like this. It’s always wonderful to have good friends like this!

In my recipe I only used green pepper!

1 1/2 lbs sliced stir fry chicken and/or beef

1 green pepper, sliced

1 yellow pepper, sliced

1 onion, sliced

14 1/2 oz Mexican seasoned stewed tomatoes

1 teaspoon chili powder

1 teaspoon ground cumin



Spray a jelly roll pan with non-stick spray. Arrange meat and veggies on a pan in a single layer. Stir together tomatoes with juice and seasonings. Pour on top. Bake uncovered at 375 degrees for 40 minutes and the meat is cooked to desired doneness. Serve with warm tortillas. Garnish as desired.

cookies, Uncategorized

Chocolate Crinkle Cookies


This recipe was so confusing. I quickly realized though it’s just different than any other cookie I have ever made. When I made it, I thought something was wrong, because you have to roll it in balls, but how can you do that…it was like brownie batter!? It has to go in the refrigerator and so I realized it may be a truffle consistency. I was right. If you have a good sturdy cookie scoop use it. If not, don’t bother. You’ll end up breaking your scoop. Yes…I learned the hard way. I was so aggravated, because I LOVE my scoop. However, I bought it at Michael’s on clearance. It isn’t one of the high tech fancy shamancy never gonna break kind though. For $2.00 you can’t pass that deal up though. I think I’ve decided I really want to focus on redoing my kitchen. I have a passion for buying antique type kitchen things….i.e. bowls, plates, and so forth. I have a really old punch bowl and I LOVE that bowl. I also have an egg plate that’s from the 50’s or 60’s and I love that plate too. I just really am in awe of those kinds of things. It even spreads to photos. I have an antique photo frame fetish. I love it.

So….I’ve kept forgetting to post this, but I’m getting close to 100 followers. This is such a huge milestone. I’m so happy. Thank you guys!

1 cup unsweetened cocoa powder

2 cups granulated sugar

1/2 cup vegetable oil

4 eggs

2 teaspoons baking powder

1.2 teaspoon salt

3/4 cup powdered sugar

Mix together cocoa, granulated sugar, and oil in a bowl. Beat in eggs 1 at a time, then stir in vanilla. Combine flour, baking powder, and salt in another bowl. Stir into cocoa mixture. Cover and chill for at least 4 hours. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Put powdered sugar in a bowl. Form a rounded tablespoons dough into 1 inch balls. Roll in powdered sugar and arrange 1 1/2 inches apart on a prepared cookie sheet. Bake cookies, 1 sheet at a time, in middle of oven until puffed and dry, about 12 minutes. Let stand 2 minutes on sheet before transferring to wire racks to cool, about 15 minutes.

Soups and Stews, Uncategorized

Potato Soup


I have a horrible addiction to soup. I really like potato soup. I was really excited to try this recipe. It’s not my favorite soup recipe that I own, but it sure is close to it. When I was growing up we had a lot of potatoes. I love them.  I have searched and searched for a recipe that’s similar to my favorite potato soup from a local restaurant, but I’m just not finding one. I’ll say this one is pretty close. I’m sure ya’ll will like it.

Here’s a little bit of truth. We eat out WAY, WAY, WAY too much. My goal is to stop that nonsense. It’s so expensive. I just have such a busy life sometimes. Simply put, I run out of time for anything. Sometimes it’s because I get busy crafting and forget. Other times it’s about cub scouts, or out running errands, or whatever else life has thrown me. I just struggle. I’m working on it though. I plan to do better! I want to do better! It’s my new goal for this year. I’m not going to say New Year Resolution though…let’s face it, when you put a label on it, it doesn’t work!


1 lbs bacon, chopped

2 stalks celery, diced

1 onion, chopped

3 garlic cloves, minced

8 potatoes, peeled and cubed

4 cups chicken stock

3 tablespoons butter

1/4 cups all purpose flour

1 cup heavy cream

1 teaspoon dried tarragon

3 teaspoons chopped cilantro

salt and pepper to taste

In a Dutch oven cook the back. Remove from the pan and save about 1/4 cup of bacon grease.  Add celery and onion and cook until translucent. This is about 5 minutes. Stir in garlic and cook for 1 to 2 minutes. Add potatoes. Toss to coat. Sauté for 3-4 minutes. Return bacon to the pan and add enough chicken stock to cover the potatoes. Cover and simmer until cooked through. In a separate pan melt butter and whisk in flour. Cook for 1-2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring to boil. Cook until thick. Stir into the potato mixture. Optional: Puree half the soup and return to the pan.

Dips, Uncategorized

Quick Ole Dip


In high school I learned so much about myself. I learned that I love the legal system. In fact ya’ll would be surprised to know I have a criminal justice degree!! I LOVE arts and crafts anything. I love to paint, draw, make things, sew, you name it, I probably love it. I took a teen living class while I was in school. One year I needed an easy filler for the school year and this was the ONLY thing left for me, unless I wanted like horticulture, or you know mason class. The teacher’s name was Mrs. Rogers. While she wasn’t exactly the teacher I wanted…she was very structured and strict….she introduced me to a world I didn’t fully know I liked. I had always liked to cook and do crafty things, but she introduced me to sewing. I never knew how fun it could be until she came into my life. The next year I actually took Mrs. Haynes class for sewing. I loved it! The class did so much. We learned about sewing, love, parenting, and cooking. Basically the class seemed to touch base on everything. One of the things we learned was this Mexican Ole Dip. How crazy is it that all these years later, I still know the recipe and I still make it sometimes. It’s pretty good.

what you need:

1 can chili (with or without beans, or make your own!)

1 box of cream cheese, softened

4 oz bag of Monterey jack cheese

Layer cream cheese, chili, then Monterey jack cheese into your microwave safe bowl. Heat until all cheese is melted. Stir and serve.

Note: What I usually do is layer it and put it straight in the fridge. When I want to eat some, I will scoop some into a bowl and heat and stir. Then eat.

cookies, Uncategorized


Sometimes the best way to get things off your mind is to bake. I don’t know why, but sometimes it can just help you make things come into perspective. Airing dirty laundry isn’t my style and I haven’t had a way to blog about the things in my head without it sounding like I am doing so. I’ve decided to lay it out like this…2017 was a rough, rough, rough year for my family. It was many different things that added up and tangled within each other. From medical things to personal family matters, it just didn’t seem like there was as light at the end of the tunnel. I guess I’m lucky in a way though. My family can be pretty great. I have a few friends that I can tell you without them, I’d have been no where.

Sometimes you have to let go of the past and the future and just live in present. You can’t control others actions, you can’t beg them to be involved in your life…you can only hope and pray they make right choices and that they think of others feelings, wants, and needs. I’ve decided to give it up. I’m not going to let others negativity drag me down. No longer is it going to hurt me. It’s crazy I got all of this realization from a snickerdoodle cookie. It’s amazing the clarity you can get from just getting up and moving.

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups plus 2 tablespoons white sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Cream together butter, shortening, 1 1/2 cups sugar, eggs, cream of tartar, baking soda, and salt. Shape dough by rounded tablespoons into balls. Mix remaining 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8-19 minutes or until set but not too hard. Remove immediately from baking sheets.

Uncategorized, Vegetables

Brussel Sprouts


I never thought I’d like Brussel sprouts. We didn’t eat them growing up, but my mother in law introduced them to me. I was so scared to eat them, but I did and I loved them. My 11 year old however hates them. My hope is that one day he will love them. It’s so simple, so easy. It’s easy and quick to cook which is important to me. I will be honest, I have a huge issue with vegetables. I don’t really understand why, but my veggies are always boring. It’s so annoying. Does anyone else have an issue with veggies??

Brussel sprouts, trimmed and cut in half

bacon or real bacon bits

salt, pepper, garlic powder

oil or butter, about a tablespoon

Mix all together and bake at 350 until tender (about 10-15 minutes).

Pork, Uncategorized

Fried Pork Chops


My thermometer konked out. Instead of starting at 0, it now starts at 80. I had to throw it out. I adore my thermometer. It’s used pretty much all the time in this house. Now this means I have to go find another one. That’s alright, it happens; right? I don’t make these pork chops a lot for multiple reasons. First they’re fried. I tend not to eat a ton of fried foods. At least that’s what the goal is. The other reasons aren’t so important though.

My mother used to make these when I was a kid. Usually we use the bone in when they’re made at my house, but mom always used boneless. She was always particular about her meat cuts. She never wants to deal with bones, skin, fat. It grosses her out so much.  It makes me giggle a little bit. To be honest, I’ve tried to cook chicken on the bone and whole chickens, but I’m always fearful that they are raw. It just never turns out good. I never had that issue though with bone in pork. I don’t know why one is so much easier than the other to cook.


1/2 cup all purpose flour

salt and pepper to taste

(Yes, it’s that simple!) mix together and bread the pork. Put oil and butter in a frying pan. Place pork in pan and fry until browned on both sides. I always use my thermometer to double check the temperature of the pork. Yum.