Bread, Uncategorized



Preventing these starving people from overtaking the bowl of food before I get pictures is near impossible. I semi invented this recipe. I got the basic ingredients from my friend Sarah. She’s one of my best friends. I’ve known her for so many years, I almost lost count. You know she’s one of those friends that you can literally tell everything you know to. I have other friends who I share things with, but Sarah has been with me forever and we share many of the same life style patterns. She and I have survived deployments, AT’s, four kids, deaths, and general life challenges together. I care very deeply for her. She’s my rock. I hope she feels the same….

For years and years I was bound and determined to figure out how to make dressing. At Thanksgiving my family would buy from local restaurants. It was always SO expensive. It would end up costing us tons of money. Almost as much as half our meal. It isn’t cheap feeding 20 people. I learned this recipe and ever since, I’m the one who is asked to bring dressing. Ego booster? Yes!


1 cup of roasted chicken, shredded

1 small bag of Pepperidge farm stuffing

1 small, unsweet cornbread, crumbled

2 large celery stalks, diced

1 small onion, diced

1 teaspoon sage

32 oz chicken broth.


Preheat oven to 350. In a frying pan sauté onions and celery until soft, in a little butter. About 5 or 6 tablespoons. Spray a 13×9 baking dish with cooking spray. Mix together breads in a large bowl.  Don’t drain butter. Pour into bread mixture. Add chicken and sage. Mix well. Pour in chicken broth. About 1/2 to start. Stir together. Add 1/4 of remaining if needed, and then the remaining 1/4 if needed. Bread should feel sticky. Bake 45 minutes.

cookies, Uncategorized

Peanut Butter Oatmeal Cookies


Every year Santa sends our elf to visit. He’s a rotten mess. He get’s into our stuff, he runs the house, he dirties stuff up. I’ll tell ya’ll now though, he’s the kindest, sweetest, thoughtful elf ever. This morning when my little guy woke up the ingredients were sitting on the counter with a note that says that we need to  make them. Obviously, we jumped at that chance. This recipe comes from my book called The Amish Cookbook. We got it from PA during our vacation you guys read about from earlier in the year. Cooper is an amazing child. I don’t know how I got so lucky to have such a special and sweet child. If I’m feeling down and out, he can cheer me up. He is so full of life. I’m just so lucky.

When we were baking, I kept thinking about when he was little. He never enjoyed a pacifier or sucked his thumb….he had a love for blankets. I always have to giggle because he always carried around a blanket. He loved them. He had probably 100 of them. I’d say Cooper put down that blanket and help mommy. He’d say “no…my blanklet.” Yes you read right…blanklet! He’d hide it behind his back and smile and run over to me and give me kisses. I’ll tell you…now that my baby is a preteen almost, I can tell you that I miss those days so much. I miss having babies and toddlers in my home.

1 Cup brown sugar

1 cup white sugar

1 cup shortening

1 1/2 cups flour

3 cups oatmeal

1 teaspoon baking powder

3/4 cup peanut butter

2 eggs

1 teaspoon baking soda

Cream together sugar and shortening. Add peanut butter and eggs. Next add all the dry ingredients.  Bake 10-12 minutes on 350.

NOTE: Cooper and I learned that you have to use a fork and pat them down otherwise they don’t cook well. The don’t spread really so, use a small scoop and pat down. When they are finished they’ll be brown around the edges. Cool completely.

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.



Banana Crumb Muffins


I suck at making crumbled top anything muffins. I’m serious. Look at the top of my muffin?! Some of them had holes in the middle. My crumble looked like my batter. Honestly, I think it’s because of the butter I used. I know better, but I insist on dragging out the country crock. Honestly, I prefer butter-butter, but lately I’ve just been buying country crock, because it’s my favorite alternative. I use it for most stuff. Which I hate, but love. It’s funny, considering I’m so big on healthy options. Not saying country crock is unhealthy, but 100% butter is healthier. Make sense? Maybe….I don’t know.

I guess it doesn’t matter much, Cooper thought it was good. He loved them. Next time I make these I’m actually going to freeze some. A problem I have is I waste more than I’d like to waste. He eats them for two mornings and then the left overs get tossed. I was reading that you can freeze muffins, so I’m going to try my hand at it. I try to make muffins once a week, simply because I like to change up the recipe and use something new, but there are times that I’m just behind and in a hurry. This could turn out helpful for me. When I try freezing it, I’ll update this post.

1 1/2 cups plus 2 tablespoons flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 ripe bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, melted, plus 1 tablespoon cut into bits

1/3 cup brown sugar

1/8 teaspoon cinnamon

preheat oven to 375. Lightly grease 10 muffin cups, or line with muffin papers. Mix together 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat together bananas, white sugar, egg, and melted butter in a bowl. Stir banana mixture into flour mixture until just moist. Spoon batter into tin evenly. Mix together brown sugar, cinnamon, and the remaining flour into a small bowl. Add butter bits and stir with a fork until resembles coarse cornmeal. Sprinkle over the muffins. Bake until center is clean when you insert a toothpick. Generally 18-20 minutes.