Beef, Uncategorized

Corn Dog’s


My kid refuses to eat lunch at school. He absolutely will go without food, just to not eat at school. It’s funny that he does this, because this didn’t start until he was in the 3rd grade, I suppose. It’s been a struggle finding things that he can take for school lunch. I’ve learned to buy things like corn dogs, pizza rolls, chicken nuggets, sandwiches, mac and cheese and so forth. I have been working a lot lately to find things that are going to freeze well and hold up well in his thermos. These are amazing. They freeze well, they heat up well in the oven from a frozen state, and in addition they hold up well until he goes to lunch. I can make a huge batch of these very quickly. What I also like is that  it’s much cheaper than buying the mini corn dogs in the freezer section. I can choose the quality. I make a few batches of these about once a month. Try them ya’ll!

1 cup all purpose flour

1 cup self rising cornmeal

1 cup of milk (or buttermilk)

1/2 cup butter, melted

1/8 cup sugar

2 large eggs

6otdogs cut into inch pieces

Preheat oven to 375 degrees. Lightly coat mini muffin tin with nonstick spray, set aside.

In a large bowl, combine flour and cornmeal. In another bowl add milk, butter, sugar and eggs. Pour into dry and mix until just moist. Scoop 1 tablespoon of batter into each cup. Put a hot dog in the middle. Bake for 8-10 minutes, or until golden. Serve.

cookies, Uncategorized



Peanut butter is the bomb! I always wanted to make buckeyes, but I thought they were much harder than what they really are. In fact, my son made some of these. They’re that easy! I said it once, I’ll say it again, I love things that I can make with the kiddo!

Recently, I decided to move my craft room to our guest room. I did have it in the game room, but the guys are always in there playing video games and all that mumbo jumbo…so crafting isn’t possible. I thought maybe if I moved the stuff then I could actually use it and make something cool.  Unfortunately, I have been so busy that I haven’t had any time to get it done. It’s packed in containers and boxes in the room just sitting and waiting for me to get it organized.

1 1/2 cup creamy peanut butter

1/2 cup butter, soft

1 teaspoon vanilla extract

4 cups powdered sugar

6 oz semisweet chocolate chips

2 tablespoons shortening

line a baking sheet with wax paper. Mix peanut butter, butter, vanilla, and powdered sugar in a bowl until smooth stiff dough forms. Shape into balls using 2 teaspoons per ball. Transfer to a prepared baking sheet. Chill until firm about 30 minutes. Put chocolate and shortening into a metal bowl. Set over a pan of barely simmering water. Heat. Stir frequently and scraping down sides with a rubber spatula to avoid scorching. Should be smooth. Remove from heat. Take the balls and insert a toothpick into each one and dip partially into the chocolate mixture. Leaving the top uncoated. Return to wax paper. Chocolate side down. Remove the toothpick. Chill for 30 minutes and store into an airtight container in the fridge for two weeks.

Reviews, Uncategorized

Best ever! Strainer!



My mother bought me this for Christmas this year. I really, really, really love this strainer. It works so good. It’s perfect for when I’m doing stuff. It works good when I’m cutting up broccoli, when I peel potatoes and need to get them rinsed and such. It makes it easy to toss it into the sink and get a quick rinse. I never seen one of these things before my mother bought this for me. It’s one of the best kitchen gadgets ever.

Pork, Uncategorized

Baked Pepper Sage Pork Chops


I’ve said it 100 times…I’m not a huge pork fan.  I actually found this recipe fantastic. I’d say you could omit the cayenne all together if you like zero heat. I had tried this recipe several times from the one I have wrote in my little recipe box. The original calls for 1/4 teaspoon, which is insane. I used less than 1/8 and it was still spicy the first time I made it. Now a dash is the perfect amount, unless you omit it all together.

I have to say…we made the leap. We ditched cable. No longer are we tied to paying 203.00 for cable and internet. We’re literally saving 100.00 a month. I am so thrilled by this. This is all that has been in my day.  It’s been pretty crazy. I’ve worked to get everything set up. It’s done, cable is cancelled…I’m thrilled. So far the New Year is panning out great.

2-4 pork chops

salt and freshly cracked black pepper, to taste

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon poultry seasoning

1/2 teaspoon dried sage

dash of cayenne

Mix everything but the salt and pepper together. Season with salt and pepper on both sides. Take seasoning and thoroughly season on both sides of the pork. Put oil in a frying pan and brown both sides of the pork chops. Put in oven until fully cooked at 350 degrees.


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.