Dessert, Uncategorized

Mississippi Mud Brownies


This recipe I’ve made for a while, but at some point I started making it and thinking strictly about my friend Dawn. When My husband and I first married, we lived in his town. It’s about 45 minutes from my hometown. I’m a pretty quiet person in general, but as years go by I’m more outspoken. For the longest time, I felt very uneasy around my husbands family. I suppose I was afraid they wouldn’t like me, or maybe I was afraid that I’d be embarrassed if I did something wrong. When I was growing up I was taught that you don’t speak unless you’re spoken to, you don’t talk while adults are talking, and you definitely don’t ask for anything, no matter what. I guess I have bad self esteem or something, because I always feel like I wasn’t good enough or maybe I just felt like I wasn’t very likable. I’m not sure. Years have taught me different. I just needed them to get to know me and me them to ease that.

I didn’t know anyone but hubby’s family when I lived there. Finally, one of his friends from the military and his then girlfriend lived with us for a short period of time, until they could find their own home. While I’m not longer friends with this person, I ended up meeting her children’s step mom, Dawn. Dawn and I are still friends over ten years later. She’s one of the prettiest, kindest, most loving woman I had met in a long time at this point. She was raising two kids that weren’t hers, like they were hers. She had just found out she was pregnant too. She was having TWIN BOYS. Here she was one girl and four boys, five including her husband.  I remember she was having a rough time and I told her I was making some brownies. She thought they sounded so good, she asked if I’d make some for her. I thought why not? I made it for her and she ended up eating the whole pan. Ever since then I think of her whenever I made the brownies. Then I get to thinking about the twins birth. I was very honored to be able to visit them in the hospital. They were the cutest babies ever.


4 oz unsweet chocolate bar chopped

2 sticks of unsalted butter

1 1/2 cups all purpose flour

1/3 cup Dutch processed cocoa powder

1/2 teaspoon salt

3 cups sugar

5 large eggs


3/ cup marshmallow crème

1/4 cup semi sweet chocolate chips

2 teaspoons vegetable oil

Preheat oven to 325. Line a 13×9 pan with foil. Spray foil with cooking spray. Melt unsweet chocolate with butter. Be careful not to burn. Separately combine flour, cocoa, and salt. Whisk sugar and eggs in a separate bowl. Whisk in melted chocolate mixture. Stir in flour mixture until no flour streaks remain. Scrap batter into the prepared dish. Bake for about 35 minutes or until toothpick comes out clean.  Spoon marshmallow crème over brownies and let set until softened. Microwave chocolate chips and oil in a small bowl. Drizzle the chocolate over top of the marshmallow with a spoon.

potatoes, Uncategorized

Parmesan Scalloped Potatoes


When I was little, my mother would sometimes buy the scalloped potatoes that you get out of the box. You just add water and milk and the contents of the box and you throw it into the casserole dish and bake it until it’s golden brown. I always thought it was so good. One day I was scrolling through a blog that only had a few posts. It was essentially abandoned. I saved two recipes from the blog. Unfortunately, it is no longer a blog. It’s too bad the owner didn’t keep up with it, because honestly his or her recipes were AMAZING. Two of our favorite recipes came from the blog.

On a side note: I hope ya’ll had a great Christmas!

1/4 cup butter

2 lbs potatoes

3 cups heavy cream

2 garlic cloves

1 1/2 teaspoon salt

1/4 teaspoon pepper

3 teaspoons dried parsley

1/2 to 3/4 cup grated parmesan

Preheat oven to 400 degrees. Thinly slice potatoes. Melt butter, stir in potatoes, cream, salt, pepper, garlic, and parsley into a pot. Bring to a boil. Cook for 15 minutes. In a greased casserole dish pour in the potato mixture. Top with cheese. Cook until golden. Let rest for 10 minutes before serving.




I’ve never eaten asparagus. Ever. I was scared. I was nervous. I was…..I’m not sure what I was. But…i did it. I tried it. I, Heather, the picky eater of the South, ate it. I even liked it a little. It definitely has a taste that is unique, but I did not hate it. I’ll definitely eat it again. It’s a recipe I might not use again, but it was one I would eat again, if it was presented.  It’s simple. My husband loved it!


Season salt

garlic powder

italian seasoning


mozarella cheese


Melt butter, mix with asparagus. season with season salt, garlic powder and italian seasoning.  Top with parmesan and mozarella. Bake at 350 until tender. Enjoy ya’ll!

Reviews, Uncategorized

Badita Fajita


I clearly love mexican food. My crazy little bit loves it too. The thing with mexican foods is I don’t have time to do the prep work involved with mexican food cooking. I always look for short cuts. I found one with this sweet 10 oz bottle of heaven. I have actually found many uses for this mix. One of my favorite things to do is spice it up a little bit. I like to add a little lime juice, cumin, oregano and such. I like to just make a basic dump of ingredients…and it work’s ya’ll. It tastes good. Just don’t over do the sauce. If you do it’ll be too much. I always have one of these bottle in the fridge or on the shelf. Ya’ll are going to love it!

Soups and Stews

Chicken n’ Dumplins


When I was a kid my mother made chicken n’ dumplins. However it wasn’t like this. It was basically water, chicken, and flour. It wasn’t bad either. However, as time has gone by I’ve vamped up my mom’s recipe. It’s pretty good and makes me feel better as a one pot type meal. I still don’t LOVE chicken and dumplins, but if I’m going to eat it, this is the recipe I’m going to use.

When I was 14, I met my first “real” boyfriend. He had been raised by his grandparents. I adored his grandmother, Lupe. She was the sweetest woman I’ve ever met. She worked so hard for her family. She loved her children and her grandchildren, unconditionally. She LOVED chicken and dumplins and she asked me to make them for her all the time. It always made me feel so good to have her ask me to make them. She taught me so much with our time together. I may not have been the right one for her son, but the loss of her was devastating to me. She never did treat me like an outsider. I was always welcome. Even after we finally split up, she still wanted me to see her and be around her. I was part of her family no matter what I wanted. I hope that I’m that type of mother. While my mother is the best mother ever…Guadalupe was definitely ranked up there right by my mother. Unfortunately, Lupe died in February 2008. Her birthday is in ten days. I never forgot. As I flipped through my recipes finding what I’d make for the month, I came across my recipe and I thought of her and I thought…What a great way to think of her! I miss her. I wish I could talk to her. She always had good advice and a loving hug waiting for me. Enjoy ya’ll. Hug your mom’s, your aunts, your grandma’s, your mother in laws, your ex mother in laws…whatever…hug them tight and show them some love.

3-4 pieces of chicken

4 cups chicken broth

4 cups water

2 celery stalks, chopped

2 large carrots, chopped

1 medium onion, chopped

3/4 teaspoon salt (more if needed)

1 teaspoon thyme

1/4 teaspoon ground pepper

1/4 cup all purpose flour

1 1/3 cups self rising flour

1 1/2 teaspoons parsley

1/2 cup milk, more if needed

1/4 cup melted butter

In a big stock pot melt a few tablespoons of butter. Add onion, carrots and celery. Sauté for a few minutes until onion is translucent. Add flour and stir. Add the water and chicken broth. Once it comes to a boil, add the chicken cut into pieces. Cook until done. Add thyme, salt, and pepper. In a separate bowl add flour, parsley, milk, and butter. Batter should be thick. If you need more milk, add it. Take about a teaspoon at a time and dump into the soup. Let cook for a few minutes before you dump more into the pot. Otherwise it’ll stick together and be a big huge mess. Let cook for 15-20 minutes longer and then serve.

Enjoy ya’ll! This didn’t last more than 20 minutes at my house.


Tips, Uncategorized

Freezer to table


The other day I shared a Chili recipe. I know ya’ll tried it. I know ya’ll loved it. HAHA…OK, that’s not the point of this post…Here it is…

So Monday night is scout night. Wednesdays, Thursdays, and Friday’s are crazy day times because my hubby has his own things to do. Finally, Monday  to Friday kids are in school. I’m one of those mom’s who packs school lunch for the kids because school food in general doesn’t seem to make them very happy. Hubby prefers something besides a sandwich every day…I like to try to oblige. Frozen meals can add up in dollars and eating out everyday is even more dollars. What I do is try to buy a little bit more than what I normally would cook. Usually what happens is that I don’t want to eat it the next day too. Sometimes I do, if I love the meal I cooked. I’m just a weird, picky eater, just to be honest. I have found there are certain things I can freeze. Chili from the other night is one of those things. Guys don’t get crazy and throw stuff in the freezer in one big ol’ pot. Make it easy.


Something like this is what I usually use; in fact this is the exact thing I have. Anything like it would work, but this particular one is a large one that is about what you would use as one ladle- one and a half ladles. I can easily fill them and flop them in the freezer. When they are frozen I can take them out and put in a freezer bag. Whenever I take a notion to have chili, I take it out and heat it up. It’s easy and it prevents waste. I do this with a lot of different soups too. However, there are some soups that just don’t freeze well. Lesson is…be careful with the things you try to freeze. Not everything freezes well.

Reviews, Uncategorized

Classico Review


Where to begin? As a kid, my cousin Mandy and I used to cook every Friday night for ourselves when we spent the night with my grandparents. We used to buy stuff like this. You know the thoughts, easy to make, teenager made easy type meals. We’d get the precooked chicken and make some mean pasta. Back then we thought we were the best cooks ever. I decided to buy this sauce, which is not the same sauce I used to buy. Normally, the sauce I buy is in the refrigerated section. This sauce wasn’t horrible, but it was definitely not cheesey tasting. It was like gravy. The plus is the kid liked it. However, I probably wont buy this product again. I was pretty unhappy with it. I guess there was a reason why I stopped purchasing it…What’s your experiences?