Dessert, Uncategorized

Ice Cream Dessert


My aunt made this for Thanksgiving years and years ago. I NEVER like desserts. It’s pretty rare that I find one I like and when I do find one I like, I tend to be able to tolerate a few bites and then I’m done. It’s rare I find something and clean my plate. This is one of those things that I could lick my plate. I begged my aunt for this recipe. I told her instead of cake for my birthday, then make this for me. I got the recipe that year for my birthday. I don’t make it a whole, whole lot, but I try to make it every once in a while. It’s so yum.

16 Ice Cream Sandwiches

Caramel Ice Cream Topping

Toffee Bits

Chocolate Syrup

Cool Whip

Place 8 sandwiches  in the bottom of a dish. Spread a layer of caramel on top. Sprinkle toffee bits. Drizzle chocolate syrup over top of the toffee. Then spread cool whip over mix. Layer another layer of 8 sandwiches over the top. Layer again the caramel, toffee, chocolate syrup, and cool whip again. Freeze for a few hours before cutting.


Beef, Uncategorized

Swedish Meatballs


I found this recipe here.

It’s the best one I’ve tried yet- to date. I normally wouldn’t try this with pork, because I’m not a huge pork fan…but I decided to give it a go. I was so shocked at how good it is! I’ll definitely be keeping this recipe.

I’ve been sitting here waiting for the kid to get home. He’s really not going to be happy with me. The reason why is because he has to clean his bedroom and the game room. In addition he has to pick his clothes up out of the floor in the bathroom. It makes me laugh because he gets all cranky and whinny. He asks every single week, multiple times to get paid for chores, but we keep telling him no. First off, there are things he’s required to do, because it’s his space. I wont pay him to clean his room….However, I’d be willing to give him money if he did other things in the house in addition to cleaning his space. We had the idea of collecting cans, because we buy a lot of canned drinks. Well he refused to get out and do the work for them…so here we are back at square one….teaching a child responsibility and independence is hard work ya’ll!

2 tablespoons olive oil

1 onion, diced

1 lbs ground pork

1 lbs ground beef

1/2 cup panko

2 large egg yolks

1/4 teaspoon allspice

1/4 teaspoon nutmeg

salt and pepper

1/4 cup butter

1/3 cup all purpose flour

4 cups beef broth

3/4 cups sour cream

2 tablespoons parsley

Heat oil in a pan. Add onions and cook until translucent. Combine the ground beef and pork. Add panko, egg yolks, allspice, nutmeg, cooked onion, and salt and pepper. Combine. Use a small cookie scoop to measure mix into even balls. Roll in hands. Add oil to skillet and brown meatballs in batches. Brown on all sides and transfer to a paper towel lined plate. Make the gravy by melting butter in a skillet. Whisk in flour in and cook until lightly browned. Whisk in broth. Once slightly thick. Stir in sour cream, salt and pepper. Stir in meatballs. Stir occasionally. Cook about 8-10 minutes.

Bread, Uncategorized

Homemade tortillas


I’ve wanted to make homemade tortillas for years. I just never had the guts to do it. I looked around at many different recipes and decided that i just needed to make my own. I wish I had taken the leap and bought a tortilla press. Since everyone had loved these tortillas I made, I decided to invest in a tortilla press. It’s really hard to roll these bad boys out evenly and thin enough. If it wasn’t for it being flour, you might confuse this with sopes. However, they’re made of corn tortillas, instead. I think I’ve gained the biggest muscles by rolling out these tortillas. Get you a press!!

3 cups All-purpose flour

1 tsp Baking powder

1/2 tsp Salt

1/3 cup Vegetable oil
1 cup Water
Mix flour, baking powder, and salt together. Add the vegetable oil. Add in water, but slowly. Make sure that the dough is sticky, but not so sticky is sticks to things. I usually divide my dough up. Put onto a floured surface and cover with a towel for 30 minutes. Afterwards you can roll or press the dough out.  Then lightly brown both sides. When it bubbles then you know it’s ready.
Noodles, Uncategorized

Sausage and Chicken Cajun Alfredo


Sometimes I just get in the mood for something different. Yesterday I had made some Cajun seasoning. I like to keep it on hand, because it’s just good in everything. I had found a recipe in a magazine a few years ago similar to this recipe. I just felt like it needed to be different, so I changed it to suit my own needs. I think the pasta tastes better being cooked directly in the liquid. I also find that adding the chicken makes it tastes better, but I think that what really makes it good is that homemade seasoning.

I encourage you guys to really try this recipe.  It’s so good. My boys had multiple bowls. Gotta love that!

4 tablespoons of extra virgin olive oil

1 pound of chicken, cut into bite sized pieces

1/2 teaspoon of kosher salt

freshly ground black pepper to taste

14 oz smoked sausage, sliced on the diagonal

4 cups chicken broth

2 1/2 cups of heavy cream

1 pound of dried penne pasta

1 to 1 1/2 teaspoons of Cajun seasoning

6 oz of freshly shredded parmesan cheese

Dried Parsley, about 1 tablespoon

Cut chicken and sausage into bite size pieces. Sprinkle chicken with Cajun seasoning. Brown in olive oil. Add sausage and cook until lightly browned. Add chicken broth, heavy cream, pasta, and stir. Bring to boil and reduce heat to a simmer. Cook with the lid on until pasta is tender. Remove from heat and stir in parmesan cheese. Stir in parsley and additional Cajun seasoning if desired.



Seasonings, Uncategorized

Homemade Cajun Seasoning


I really don’t like super spicy Cajun seasoning. I usually try not to add a ton of cayenne because of that. Usually I add half of what my recipe calls for. I did add the original amount in the recipe text.

I encourage you to try this recipe on the recipe I’m posting tomorrow. It’s so good. I was looking forward to cooking this dish. It’s literally a quick, fast, one pot meal. I have found that the nice thing about this recipe is it’s versatile. You can use it in recipes, or you can just sprinkle it on some chicken and bake.

2 teaspoons salt

2 teaspoons garlic powder

2 1/2 teaspoons paprika

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 1/4 teaspoon dry oregano

1 1/4 teaspoon dried thyme

Mix all together. Use as desired.

potatoes, Uncategorized

Scalloped Potatoes


I love scalloped potatoes. This recipe caught my attention because it had NO cheese! I think next time I’m going to add cheese to it, but without it tastes great too. It’s literally a great base and as a finished product it’s great too! Honestly, It’s one of my new favorites. It calls for all milk, no heavy cream. It doesn’t give this greasy feeling in the mouth, it’s super creamy and just full of yummy.

We had these tonight with ribs. I don’t know why, but I have been craving ribs so much. It was pretty great. Everyone seemed to want seconds. I ended up having about a quarter of the 9×13 pan left and we fed four people tonight. I recommend this recipe. it’s pretty great. I’ll give it 4 thumbs up!

3 lbs potatoes, peeled and thinly sliced

salt and pepper to taste

9 tablespoons flour

6 tablespoons butter, diced

4 1/2 cups milk

Preheat oven to 425. Spray a 9×13 baking dish with cooking spray. Arrange 1/3 potatoes in the bottom of a baking dish. Sprinkle potatoes with salt and pepper and 3 tablespoons flour. Dot with two tablespoons butter. Repeat 3 times. Slowly pour milk over potatoes. Bake uncovered for 25 minutes. Reduce heat to 375 and bake until tender about 40 minutes. Let rest for 10 minutes before serving.

cookies, Uncategorized



I always loved shortbread. It’s so good. However I have never been able to find a recipe close to the shortbread I used to find in the store. It’s the closest I’ve ever found though. You’d think shortbread recipes were all practically the same though. Realistically there’s just not much to these shortbread recipes. Butter, flour, flour, butter…that’s about it.

The one thing I’d change about my experiences with this recipe is, while it’s thoroughly cooked, I think it needed to cook another one to two minutes. They were just so soft they were practically crumbly. While this is good, it’s probable that a few extra minutes would have resolved the issue. It was barely tan on the bottom of the cookies.

4 sticks butter, softened

1 cup sugar

2 teaspoons vanilla extract

4 cups flour

Preheat oven to 350 degrees. Beat butter and sugar in a bowl with an electric mixer. About 5 minutes. Stir in vanilla and flour until well combined. Pat out half of dough into a 12×10 rectangle, about 1/8th thickness. Cut into pieces with a floured knife. Prick them several times with a fork. Repeat with second half of dough. Bake 10-12 minutes.

You can dip these into chocolate. Keeps at room temp for 3 weeks and can be frozen for up to a month.