Keto egg roll bowl
















Been absent for a little while.. been really busy with a new grandson Kayden, and the holiday season... holy cow it's been nuts, throw in a sinus infection, cold and a tooth infection and can you say over it all...(except the grandson). 


For 2019 I am making some changes to me... I am trying to go lower carb (right around 125 and no more than 150 a day).  I need to get this weight off, and am trying for a reasonable 5 lbs a month.  So on that note, I have been trying a few keto low carb recipes.  Some turned out great some not so great.  The big hype lately has been this keto egg roll bowl.   Made this and while it wasn't as great as everyone hyped about but not the worst stuff ever either.  I doctored up and added other ingredients to pump up the flavor... I used ground pork, if I make it again I am using ground turkey (it's a little healthier).  I couldn't find fresh ginger , so I used dried(but I am sure it would of made the flavor even better).  My husband was laughing saying that I need to really wrap this filling in egg roll wrappers to make it even better.. oh I said.. you mean and deep fry them.. just what I don't need on this healthier way of eating... anyway, you can add sliced snow peas, or mushrooms (which I will do next time), and thinking of adding a small can of crushed pineapple with the juice instead of the teriyaki sauce.... but any way you make it.. enjoy




Keto egg roll bowl








1 lb of ground pork (or turkey or beef)
1 chopped onion
1 bag of broccoli slaw mix (in the produce section)
1 bag of shredded cabbage the kind with carrots in it)
1/4 cup both soy sauce & teriyaki seasoning
couple tablespoonfuls of beef or chicken broth.
1-2 T brown sugar
1 clove minced garlic
pinch of celery seeds & red pepper flakes
1 T fresh ginger grated)
sliced green onions( for topping)
sesame seeds (for topping)




In large pan add pork, onion, broccoli and cabbage.  Top with the soy sauce and teriyaki seasoning and a pinch of red pepper flakes, fresh garlic and ginger.  Saute over medium heat breaking up meat and sautéing veggies, add broth when mixture is starting to cook.  Cook stirring often until veggies are soft and meat is done..  Add brown sugar and continue cooking until mixture is dried and sauce is absorbed.  Serve with green onions and sesame seeds sprinkled over the top.  Enjoy

2 ingredient fudge

Oh my gosh.. Who doesn't love easy 2 ingredient recipes? I know I do, but they have to taste good .. This one meets that.. Fudge ... Mmmmm creamy, dreamy fudge.  I got this recipe from my co-worker Rob..  So thankful he shared it. You can use whatever flavor icing you want.. I usually use vanilla frosting & put whatever chocolate chips I have on top (vanilla chips are good & mini chocolate chips are good too.  I like using crunchy peanut butter but creamy will work too. My next time I am going to add some mini marshmallows and make rocky road fudge using chocolate icing...  The possibilities are endless. Whatever way you make it, make it soon.  Enjoy 💚


2 ingredient fudge

1 16oz tub of ready to use frosting
1 16oz jar of peanut butter (creamy or crunchy works)

Prepare 8x8 dish using waxed paper letting sides hang over for easy remova from pan.

In microwave remove the lid and top from the frosting and microwave on high for 1 minute.
Remove from microwave and set aside. Remove the lid & top from the peanut butter and microwave for 1 minute.  Pour the icing and the peanut butter in a bowl and stir well to combine. Pour into dish and let set until firm. Remove using sides that hang over the sides and lift out pan. Cut into small cubes and serve.  Put any remaining in a covered dish. Enjoy.....

Baked apples

Baked Apples who doesn't love them.. especially ones with strusel topping all yummy & delicious.  I do that's for sure.  Then when they are hot out of the oven I serve them with a big scoop of vanilla ice cream, totally optional but makes it extra good.. Whipped cream would be good too..  However you serve them make them soon.. I love making these in the fall when apples are extra yummy & crisp.  I use Gala apples but use your favorite.  Enjoy 🍎

Baked apples with strusel topping

3 large apples washed & cut in half from the stem side down & using a Melon baller cut core out of the Apple
1/3 cup water
Vanilla ice cream for serving

Strusel topping
1/4 cup flour
1/2 cup old fashioned oats
1/2 stick softened butter + additional pat for top of each Apple.
2/3 cup brown sugar
1/2  tsp pumpkin pie filling (or cinnamon use what you have)

In oven safe baking dish place apples it side up.  In bowl add the strusel topping ingredients & using a fork or your hands mix the topping till it resembles chunky crumbs.  Spoon the topping evenly over the apples and pack so each Apple has lots of filling.  Place a pat of butter over each Apple.   Pour water in baking dish and carefully place in
350 degree oven and bake for 30-35 minutes or until life inserted in Apple is easily pierced. Remove from oven and serve with a big scoop of vanilla ice cream over the top. Enjoy

Apple stuffing pork chops


Who doesn't love pork chops?  I love them and I love trying new ways to make them.  This is so easy and yummy.. Use whatever stuffing mix is your favorite..  However you make these enjoy...




Apple stuffing pork chops

5-6 pork chops (I use bone in thicker cut)
1 can Apple pie filling
1 box of stuffing mix (prepared according to package directions)


On foil lined baking sheet lay pork chops out and salt & pepper them.  Drizzle with olive oil & bake at 375 for 30 minutes.  Make stuffing mix cover and fluff with fork. Remove from oven & spoon Apple pie filling evenly over the top of the chops. Add scoops of stuffing over the top and flatten with your hand gently.  Put back in the oven and bake for around 20 minutes. Remove from oven and serve.  Enjoy 💚

Easy chicken and noodles

Who doesn't love chicken & noodles... creamy, dreamy, warm & comforting.  It is so delicious.  I crave this dish often and since it is so incredibly easy I enjoy it a lot.  My family loves it & basically anyone that tries it agrees. 


I make this in the crockpot.  As a working girl, the crockpot comes in handy.


I like flavorful things, and use multiple layers to make this even better.  Don't worry cause it's all easy stuff.  This working girl is tired after working all day, so I try to have shortcuts and bump up the flavor to get the best of both worlds easy style.


To make it quick and the dish less greasy, I either use boneless skinless chicken tenderloins or breasts, and have also used boneless skinless chicken thighs and all work equally good.


** NOTE ...I use lots of seasonings, poultry seasoning, parsley flakes, garlic & onion powder, seasoned salt & pepper, celery seed or flakes, and at the end a couple tablespoonful's of chicken base/bouillon, or sometimes I even used the packet of chicken gravy mix ( I use just a tablespoonful and save the rest of the package in a Ziploc baggie  (that is a good trick to bump the flavor of things, beef, turkey or chicken gravy mix).  It is good in stews, soups anything..


However you make this, make it soon and enjoy....


Easy chicken and noodles


1 lb of boneless & skinless chicken (tenderloins, breasts, or thighs)
1/2 onion chopped
1 1/2 boxes of chicken broth
1 can cream of chicken soup
1 can cream of celery soup
1/2 package of frozen mixed vegetables
1 package of frozen Reams noodles
1-2 Tablespoonful's of chicken base/bouillon/gravy mix **see note above
seasonings of your choice ( I use  poultry seasoning, parsley flakes, garlic & onion powder, seasoned salt & pepper, celery seed or celery flakes)




In crockpot add stock and whisk in the chicken broth, cream of chicken and celery soup, and mixed vegetables.  Add seasonings (**except chicken base/bouillon/gravy mix), mixing well, add chicken and stir coating chicken.  Cook on low 4-5 hours or high about 3 hours until chicken is cooked thru and tender.  Shred chicken into soup mixture when done.  Add frozen noodles stirring well.  Cook on low for around 20-30 minutes stirring often.  Add chicken base/bouillon/gravy in the last 5-10 minutes of cooking stirring well to dissolve.  Check for doneness and stir gently.  If you like this mixture thick you can leave as is, sometimes I add a little more chicken stock to thin it out.  Serve and enjoy.  This keeps well in the fridge for a couple days, and heats up well.

Homemade mac & cheese

I learned this recipe from my mom..  It is so good.. and gets rave reviews every time I make it.  Whenever I take it somewhere the dish comes home empty.  Always so good.


 I added a little extra seasonings as always, and I use whatever cheese I have. Usually a mixture of Colby jack, cheddar, & parmesan, but I usually clean out the cheese drawer and put bits of this and that in there. 


I also undercook the pasta by one minute less than the directions call for.  I always salt the water too.  Gives the pasta more flavor.


Like always use what you have and what you like.  Muenster, mozzarella, swiss all good too.  For the milk, I always start with 2 cans of evaporated milk & take the gallon and pour it just till it almost reaches the top of the macaroni.  I add the cans of milk and all of the cheese & eggs and mix it up well, then add the milk.  I noticed the cheese doesn't all float to the top when I do it that way.  You can add cubed ham, or cooked bacon to this as well if you want to add additional flavor.  Anyway you make it, make this today.. and enjoy




Box of elbow macaroni, cooked about 1 minute under done, following package directions
3 packages (8oz) shredded cheese ( I use a mixture of Colby jack & cheddar and a sprinkle of parmesan cheese2 cans evaporated milk
4 eggs beaten
milk
Butter (to put little pats on the top)
*seasonings of your choice (I use seasoned salt & pepper, garlic & onion powder)




Grease a large baking dish.  Cook the macaroni and drain.  In the baking dish place macaroni adding the evaporated milk.  Stir well.  Sprinkle the seasonings in, add eggs and cheese mix well.  Slowly pour the milk in, till its barely to the top of the macaroni. :Top with the pats of butter. Bake at 375 for about and hour and a half or until golden bubbly (we like the top of ours crispy and the center set) and the center of the casserole is set and bubbly. 

My moms sausage biscuits and gravy

My mom taught me how to make this recipe... and it is so good... Thanks mom :)


The best ever.  I as usual put a little of my own spin on it.  I add a little onion & garlic powder, and a little seasoned salt & pepper.  Just for a little extra flavor.


I only use Bob Evans sausage in the white package as well.  I have tried so many other brands and nothing compares. 


I also add 3-4 cups of milk, and no I don't measure it, I usually add about 2 inches above the sausage layer in the pan.


Another very important step is to cook that raw flour taste as well, I cook the flour into the biscuits and gravy, till it starts turning a little browned.


 Super important and makes the end result yummy.  I use canned jumbo style biscuits, but homemade works, or drop type biscuits work too.


Make this for your family soon.. and as always Enjoy...




My mom's Sausage biscuits and gravy


1 lb roll of Bob Evans sausage in the white package
2/3 cup all purpose flour
3-4 cups milk
cooked biscuits split with butter added
seasonings of your choice ( I use garlic & onion powder, seasoned salt and pepper)




Brown sausage in a large pan, breaking into very small pieces with the back of a spoon.  Cook until browned and no longer pink.  Sprinkle flour and seasonings over the sausage stirring the meat will to get the flour and seasonings coating the meat.  Cook stirring constantly for around 3-4 minutes or until the raw flour mixture is out.  Add the milk and continue to cook stirring often until the mixture is thick and bubbling.  Serve over buttered biscuits.  Enjoy

Stuffed pepper soup

I love this stuffed pepper soup... with all it's different flavors, textures and tastes it is a true winner. 

 I use ground turkey with mine, but ground beef,  pork, sausage or chicken will work just as easily.  

 I used only green peppers but any color peppers will work out just fine too.  You can make this more soupier and add more beef broth, or mote tomato sauce.  It's up to you.  I also cook the rice separate and put the rice in the bowl and ladle the soup on top of it.  You can mix it together but I think the rice gets a tad mushy. I served mine with cornbread on the side.  

However you make it , make it today.  Enjoy

Stuffed Pepper Soup

1 lb. ground turkey (or beef)

1 large green pepper, small diced

1 onion, small diced

1 16 oz can of tomato sauce

1 can tomato soup

1 box of beef broth

1 T. sugar

Cooked rice

seasonings of your choice.. I used seasoned salt, pepper, parsley flakes, celery seed, pinch of paprika, thyme and garlic and onion powder. 

Brown the meat, green pepper, onion together until the meat is no longer pink, and the vegetables are soft.  Add remaining ingredients (except the rice) and bring to a boil, turning down the heat simmering for 10-15 minutes.  Serve a big scoop of rice in a bowl, ladle the soup mixture over the top.  Serve with cornbread.  Enjoy

Sloppy joe bake

Who doesn't love sloppy joes... with all their yummy, drippy sauce.  I make them with ground beef, ground turkey and chicken.. all different ways... We love them. So why not make sloppy joe's with a cornbread crust even more yummy. 


You can make them with any kind of ground meat, pork, beef, chicken or turkey.  It all works.  Even half beef & sausage is delicious.


You can leave out the onion & green pepper if you don't like it, or add extra or different color peppers.  I topped ours with shredded cheese, totally optional.   As always however you make it , do it soon.. Enjoy


Sloppy joe bake


1 lb ground beef (or turkey etc)
1 small onion chopped
1 small green pepper chopped
1 can tomato soup
1 small can tomato sauce
1/4 cup ketchup
1 T vinegar (I used balsamic(
1 T mustard
1/3 cup brown sugar
1/4 cup water
splash of Worchester sauce
2 boxes of jiffy corn bread mix (batter prepared as directed on box)
shredded cheese of your choice (I used cheddar & parmesan)


**seasonings of your choice, I used garlic & onion powder, paprika, chili powder, thyme, cumin, seasoned salt & pepper.


Cook meat, peppers and onion (add seasonings too) until meat is no longer pink and vegetables are soft (if you have alot of grease drain it out.  Add tomato soup & sauce, ketchup, vinegar, mustard , water & brown sugar and bring to a rapid boil on stove top.  While the meat mixture is boiling I mix the corn bread batter according to the box directions.


 Preheat the oven to 400 degrees.


In a oven safe sprayed dish, add the boiling meat mixture spreading into an even layer.  Carefully pour the cornbread batter over the top of the meat mixture spreading as evenly as possible.  Bake for around 30 minutes (insert a toothpick into the top) and as long as it comes out clean it's done, remove from oven. Cut into squares, and flip upside down (with the cornbread on the bottom) and spoon any remaining sloppy joe mixture over the top.  Sprinkle with cheese and serve.  Enjoy

Joelle's beans

My husband loves baked beans, and so do I.  We like our beans hearty and with a little meat added in. 
You can add a little sausage to the ground beef it adds lots of flavor and makes the beans even more delicious.  I use the easy way and used already cooked bacon pieces (like the ones you put in salad), sometimes I add 2 packages (MAKE SURE YOU REMOVE & DISGARD THE LITTLE PACKET THAT REMOVES THE MOISTURE IN THE BACON PIECES IT IS TOXIC). 
I have cut up and cooked bacon too but it is much easier to use the already cooked stuff.


And the beans are your preference too.  Just make sure you drain and rinse them (NOT the bake beans tho, you want that liquid).


I was trying to come up with a name for these beans, my husband says your known for your beans, why don't you call them Joelle's beans... (I knew I keep him around for a reason wink.. just kidding love ya honey ;)


Make these today.. they are so good and come together super easy.   Enjoy


Joelle's beans


2 large cans baked beans
1 can each, pinto, kidney beans, black beans, northern beans & garbanzo beans(drain beans well in colander)
1 lb ground beef, cooked & drained
1 package bacon pieces
1 onion, chopped
1 clove garlic, minced
1/4 cup green pepper finely minced
1/3 cup molasses
1/2 cup brown sugar
1/3 cup ketchup
1 T Worchester sauce
1 T mustard
seasonings of your choice (** I used a pinch of red pepper flakes, cinnamon,cumin, paprika, salt & pepper, garlic & onion powder.








In large dutch oven brown meat, garlic and onion cook breaking up until no longer pink (drain grease).  Add remaining ingredients mixing well.  Simmer until thickened.  Taste & add more brown sugar if needed.  Enjoy

Easy tomato pesto sauce

I love pasta... a little too much :)  and I love an easier pasta sauce with lots of flavor.


 We have all had no flavor sauce and it is a little boring.  Nobody needs boring old pasta sauce.  Jazz it up. I made homemade meatballs to go with it, but you can use any precooked meat (think meatballs, cooked chicken tenders, or cooked meat either ground beef, turkey or chicken will work out just fine.  This fed our family of 4, but could easily be doubled.  I used store bought pesto, but homemade would be even better. 


Whatever you use, make this today and enjoy.






Easy Tomato pesto sauce


1 can tomato sauce (8oz)
3 Tablespoons prepared pesto
2-3 Tablespoons of hot cooking pasta water
1 Tablespoon olive oil
2-3 cloves garlic minced
1 T brown sugar
Cooked pasta of your choice
Cooked meat (**see above)
Freshly grated parmesan cheese






In a skillet add olive oil, add fresh garlic, cook until fragrant.  Add pesto and tomato sauce, hot water & brown sugar mixing well.  Add meat and stir until bubbly and hot.  If too thick add a little more hot cooking pasta water. 


Serve over cooked pasta and add freshly grated parmesan cheese.  Enjoy

Strawberry Fruit Dip

I love fruit dip.. you know the fluffy stuff, that you dip fruit, cookies, graham crackers I could go on and on... heck I could even eat it with a spoon..


I got this recipe from Mary Ellen who owns a company that I did training with for my new job.  She said she makes this for her son, and he loves it.. I thought heck why not try it.  I tinkered with it a little (sorry Mary Ellen ;) but the result is so good... and so easy. I have made it using the yogurt and without the yogurt & it tastes the same... either way works... use what you have..


I served this with vanilla wafers, and vanilla waffle wafer cookies, but graham crackers, or lady fingers or cut up fruit will be delicious as well.


I want to try raspberries & raspberry jello next time, or thought mandarin oranges and orange jello, or just vanilla pudding, coconut, crushed pineapple and a splash of Malibu Rum for that tropical feel... The possibilities are endless.  Anyway you make it, make it soon.. and enjoy...


PS... Thanks Mary Ellen.. we love it






Strawberry fruit dip


1 small package instant vanilla pudding (I use sugar free)
1 small package strawberry jello (I use sugar free)
1 8oz container of yogurt ( I used greek vanilla)
1 cup milk
1 container cool whip, unthawed
1/2 container chopped strawberries
2-3 T sugar




In large bowl, whisk together the pudding mix and the milk until combined.  Whisk in the cool whip, yogurt  and the strawberry jello.  Mix together the strawberries and sugar until the strawberries are coated, and fold into the cool whip mixture.  Cover and let sit in the fridge a couple of hours. Serve with the cookies/cut up fruit.  Keep refrigerated.  Enjoy

Chicken spinach tortellini soup

Sorry I have been missing in action and haven't blogged in a while.  Started a new job, which is always difficult.  Between that and us being sick on and off since the holiday season.. life has sure been crazy, but on a positive note lets talk this soup :)


I love soup!!! I could eat it everyday and not tire of it.  I also love getting extra veggies in whenever I can too.  This soup is so versatile, you could add frozen mixed veggies, extra spinach or whatever you like. I used frozen soup veggies, (mine were chopped red & green pepper, carrots and onion) and I added a little fresh chopped onion too.  I added fresh spinach ( I usually have that in the fridge to quick add to sandwiches, or to make a quick frittata or salad.  I get mine in the bagged lettuce section in the produce department.  Kale would make a good substitute as well.  I used boxed chicken stock, but homemade would be great too, you could also use vegetable stock .  As always use what you have and what you like. 


I used fresh tortellini that I got in the fresh section of the deli department near the fresh pastas.  I used a small package, but you could easily double this and use the family size package too.  I used chicken filled tortellini but any flavor would work, think cheese, or ricotta, mushroom etc.  I topped mine with a sprinkling of freshly grated parmesans cheese and cracked black pepper (also a drizzle of good olive oil would be really good)& I also served this with crusty bread and butter..  Whatever you use, make this soon and Enjoy.






Chicken spinach tortellini soup


1/2 lb raw chicken tenders
2 boxes chicken broth
1/2 cup frozen soup veggies
1 small package chicken filled tortellini
1/2 onion finely chopped
2 cups fresh spinach leaves
**Seasonings of your choice I used celery flakes, seasoned salt & pepper, parsley flakes.


For serving:
freshly grated parmesan
cracked black pepper
Crusty bread & butter






In large pot add broth, raw chicken, frozen soup veggies and seasonings, bring to boil and turn heat down and simmer until chicken is done and tender.  Remove chicken to a plate, and shred with 2 forks.  Turn heat up, add chicken, tortellini and spinach gently simmering (you don't want to simmer too rapidly because the tortellini will break apart), stir gently often not too hard , cause again the tortellini will break, but  simmer following tortellini package directions ( I under cooked mine about 1-2 minutes because upon standing they will continue to cook in the hot broth, and you don't want mushy tortellini.  Serve in big bowls with a sprinkle of parmesan cheese, and cracked pepper.  Serve with crusty bread & butter.  Enjoy

Cranberry sauce

What's Thanksgiving without cranberry sauce???  


Let me tell you, I haven't always been a fan.  I grew up with the jellied kind out of a can.. just say NO to that!! Yuck.. then I had whole berry out of a can.. again just say NO..


My grandma who is no longer with us, had a recipe that was a fresh kind, that you grind in a food processor with a whole orange and other things, that was very good.  I have the recipe and for the life of me, I cannot get it to turn out, not good :(  then I tried a couple of other recipes, one where you add jello to the fresh mixture, again threw it out.. then I thought to heck with it, I am just buying the fresh kind from the deli and that's what I have been doing.  The only problem is, that the only time of the year you can get it that way is at Thanksgiving.. boo...




So I have been on a bucket list mission to create a recipe that is doable, and tasty and this turned out good... even impressed myself.. I added lots of different things to boost the flavor, and I used regular and brown sugar which added a whole new level.


I serve this alongside my Thanksgiving turkey, but with ham is great, or over oatmeal or vanilla yogurt would be great too.  Try this soon... Enjoy.






Cranberry sauce




1 package fresh cranberries
3/4 cup brown sugar (plus 2 Tablespoons)
1/2 cup sugar
1 cup orange juice (plus 2 Tablespoons)
zest of one orange
2 strips of the orange rind (I cut them off before I zested the rest of the orange)
1/4 t cinnamon
1/8 t powdered ginger
1/8 t of nutmeg




In saucepan, add the cranberries, orange juice, brown and white sugar, the orange zest and orange rind/peel.  Bring to a boil over medium heat, cooking stirring occasionally till the berries are softened and burst (about 10) minutes,  add the cinnamon, ginger and nutmeg and remaining 2 tablespoonful's of orange juice, and 2 Tablespoonful's of brown sugar.).  Turn heat back on a bring to a simmer, till mixture is again bubbly and sugar is dissolved.  Remove from heat, and let cool in pan.  When mixture is cooled put into the fridge and let sit several hours or overnight covered.  Remove from fridge and stir, then serve.  Enjoy

Easy Beef Stroganoff

I love easy meals.. now that I work so much and have so much going on, I appreciate even more getting dinner on the table faster.  After being gone 9-11 hours a day, I am one tired momma... but I still love a home cooked meal.  Sometimes I have all day to cook, sometimes a short amount of time.  This is how this meal came about.  I love beef stroganoff, but the original version with stew meat, take hours to simmer till it's tender.  When I work all day I have about 1/2 hour after I walk in, and that's about it.  My kids lunch times are early and they are starving, even with a snack.  So I try and make it 30 minutes till dinner on the days I work.  Sometimes I prep on the weekends, and cook multiple things, sometimes I just don't.
I use ground beef, or sometimes turkey or chicken in this dish.  I also had a little Italian sweet sausage that I threw in, and boy did it jazz this dish up.. good choice :)  as always use what you have.  I used fresh mushrooms, but you can use canned, or dried onions, or garlic work too.  I also serve this over mashed potatoes, but baked potatoes, cooked noodles,rice or toast and or biscuits work too.   Enjoy




Easy Beef Stroganoff


1 lb ground beef
1/3 lb sweet Italian sausage
1 small package sliced fresh mushrooms
1/2 small onion diced
1 can cream of mushroom soup
1/4 cup half n half
3/4 cup sour cream


Baked potatoes, noodles, rice or whatever you are choosing to serve this over.
Seasonings of your choice (I used a splash of Worchester sauce, dried celery flakes, parsley flakes,garlic powder, seasoned salt and pepper.


In a large skillet add beef, Italian sausage,mushrooms, and onion.  Add seasonings and cook breaking up till meat is done. Drain grease.  Return mixture to pan, and half n half, and mushroom soup, stirring till heated thru.  Turn off heat, add sour cream and mix until combined.  Serve over potatoes (or whatever you choose).  Enjoy

Energy protein bites

I have been wanting to try energy protein bites for such a long time, but I couldn't find a recipe that appealed to me.. lots had agave nectar ( I am not a fan) and stuff that did not sound good whatsoever...so I did what I always do, and made one up, trying stuff until it tasted good. 


I am always looking for ways to bump up the protein nutrition in my diet, and as always it's gotta taste good too :)  My stepson said, can you make these every week, these things are awesome.  Also my husband and littlest son gave these 2 thumbs up.. yeah


There are so many varieties out there, I used things I thought would taste good, but you can eliminate or play around and use stuff you like.  You can use different kinds of dried fruits/nuts/seeds anything.  These basically have just about everything but the kitchen sink in there, but they are so good.  Use real maple syrup, no pancake syrup here. 


I wanted mine moist, cause I have heard that sometimes these are so dry, you can barely choke them down.  Not what I was going for.   I usually put a couple in a baggie and take to work, or the kids have a couple with a glass of milk for a nutritious snack.


I put these on a wax/parchment lined baking sheet after I roll them out.  I also wet my hands after every couple of balls, this mixture is very sticky and the mixture sticks to your hands, the water cuts thru some of that stickiness.
I used unsalted nuts, so I put a big pinch of kosher salt into the mixture to cut thru all that sweetness/nuttiness.  Whatever you do, make these soon... Enjoy




Energy protein bites


3 cups old fashioned oats, uncooked, dry
1 cup real maple syrup
1/2 cup honey
1 cup crunchy peanut butter
1 tsp vanilla
big pinch of kosher salt
1/2 cup wheat germ
2/3 cup sunflower seeds
2/3 slivered almonds
1/2 cup chia seeds
2/3 cup flax seeds
1/2 cup dried cherries or cranberries
1/4 cup chopped dried dates (remove pits)
2/3 cup mini chocolate chips
1/2 cup chopped walnuts






Put everything in a really big bowl, because you need to stir and combine really well and these make a huge batch.  


Line a baking sheet with wax/parchment paper.  With wet hands (see above I keep a bowl of water so I can dip my hands into after I roll a couple out at a time).  Make these balls about golf ball size.  They are moist and are not compact and with all the nuts and seeds they will not be perfectly round.  Squeeze the mixture the best that you can, continuing until all the mixture is used.  Place balls to harden up in the fridge.  After they are cool, I line them in a big gallon size Ziploc baggie on a paper plate and store them in the fridge.  They will last a couple of weeks (mine never last that long tho).  Make sure you keep the Ziploc baggie closed tight so they won't dry out in the fridge.

Enchilada casserole

I love all things enchilada... Rolled kind with chicken, beef, turkey or just plain cheese.  I make them layered with tortillas too instead of rolling them up, super easy.


 I made a recipe similar to this with sloppy joe mixture on top and it was super yummy..so why not use enchilada sauce and voila that's how this came up.  My stepson asked if I could make this every week.. which in my book is a winner :)


To make the sloppy joe version, make the same cornbread base, but you can use prepared BBQ sauce ( I mix mine with a little ketchup and mustard to add some extra flavor)  instead of the enchilada sauce, and continue making this the same way but I don't serve sour cream on the side with the sloppy joe version.  Really good too. It is good in the cooler months.  I serve both versions with a tossed salad on the side.




Whatever version you make, make this soon.. Enjoy








Enchilada casserole


2 boxes of jiffy cornbread
1/4 cup milk
1 egg
1 can cream style corn
1 lb ground beef, turkey or chicken
1 small can enchilada sauce
1 package shredded Colby jack cheese
seasonings of your choice ( I used cumin, garlic and onion powder, pinch of seasoned salt and pepper)
*sour cream for serving






Preheat oven to 400, spray a 13x9 pan with non-stick spray.  Mix cornbread, milk, egg and cream style corn until combined, pour into prepared pan.  Bake for around 20 minutes or until toothpick inserted comes out clean.
While the base is baking, brown meat and seasonings breaking up till no longer pink and cooked thru.  Add 1/4 can of enchilada sauce to meat mixture keeping mixture hot.
Remove cornbread base from oven, and with a butter knife poke holes all in the cornbread.  Drizzle the rest of the can of enchilada sauce over the cornbread base spreading with a rubber spatula to make a even layer across the cornbread.  Sprinkle the hot meat mixture over the top of the cornbread and top with an even layer of cheese.  Return to oven for 5 minutes to melt the cheese.  Remove from the oven and cut into squares.  Serve with a dollop of sour cream on the side.  Enjoy.

Oven fajitas

It is the middle of summer and boy is it hot outside...ugh   I do not do well when the temp is over 90 degrees, & just last week in Michigan it was 98 degrees.  I don't want to do anything except sit in the air conditioning and relaxing.. even going to the grocery store or doing anything for that matter just takes it out of you. 


I want quick and easy dinners.  Like this, I know what your saying it's hot why turn your oven on.  I have air conditioning, and I usually make a big batch of something and we eat it for a couple of days.  Leftovers on hot days, are a lifesaver, so make an extra casserole and throw it in the freezer for days like this.  I have tried experimenting and making this dish in the crockpot and did not like the results.  Everything was a big mushy mess.  Peppers and onions, were soggy, and the chicken was mushy.  Not my idea of a good dinner.  So made it this way and winner, winner... I use boneless chicken breast, but you can use boneless chicken thighs, or a small pork tenderloin, or whatever meat you like.  I was thinking of next time skipping the meat, and adding zucchini and summer squash and making veggie fajitas.. I will let you all know how that turns out:)


To make it even easier, the produce section at your supermarket has cut up fajita kits (peppers and onions cut up), or you can cut up your own.  When I do cut my own, I use red, yellow, orange & green) and a big red onion.


Use whatever condiments you want, I use lettuce, tomato, sour cream, and shredded cheese.  My husband adds sliced jalapenos, and hot sauce.


Oven fajitas


1 package of boneless chicken breast ( about 1 1/2-2 lbs)
One package of cut up onion, peppers (Mine had red, & green)
1 package of taco seasoning mix
*seasonings of your choice, (I used, cumin, garlic and onion powder, salt  & pepper)
olive oil
tortillas (heated for a couple of seconds in the microwave to soften)
lime juice
condiments of your choice






Preheat oven to 375.  Place foil down on the pan.  If your chicken breast are very large, cut in half the long way.  Place the chicken breast on one side of the pan, and the veggies on the other.  Drizzle olive oil on the chicken and vegetables (keeping separate) mix each side well coating with oil.  For the veggie side, sprinkle with salt,  pepper and garlic and onion powder.  For the chicken side, sprinkle both sides with taco seasoning, cumin, salt & pepper.




Cook for around 30 minutes, stirring veggies half way thru, and turning the chicken too.  Cook until veggies and the chicken are done.  Remove from oven.  On the pan thinly slice the chicken against the grain, and mix getting any seasoning and additional juices from the pan.  Drizzle meat with lime juice. 


Serve the tortillas with a little chicken, vegetables and condiments of your choice.  Enjoy.  (I sprinkle mine with a little extra lime juice at the table to brighten up the flavors). 

My mom's famous macaroni & potato salad dressing

Ah this dressing... this is the stuff legends are made of.. no seriously everyone that eats this dressing on either macaroni salad or potato salad falls in love with it.  It is just yummy... and until now, this was an "eyeball" thing.  My mom learned to make this from her mom. We have never measured amounts of anything.. just tasted it and went.. until now. Just like when my grandma made cinnamon rolls, she was like, measure what, I just do it.  Which I totally get, because that is why I am not a baker.... I HATE measuring stuff, and being all precise.. I like to eyeball measurements when I cook.  But sometimes even me (sigh) measure to preserve and get things right. 


You must use MIRACLE WHIP salad dressing, or you will not get the same results.  I have tried using other mayo and it is not the same, at all.  This is a must.  NO light either.  Regular kind.


Also, we use Plochman's mustard. It is in the barrel shaped bottle, our favorite.


This dressing can be used on either macaroni or on potato salad either one.  Use your favorite ingredients and add this dressing at the end and mix well.  For macaroni the pasta sucks in the dressing and you might have to make some extra for the next day, stir well and if it seems dry add some more. 


For our macaroni salad, we use cooked macaroni, frozen peas (unthawed I put mine in the colander frozen and then pour the cooked macaroni with the water before it is drained, and the boiling macaroni and water will unthaw the peas, with no extra work :), chopped peeled hard boiled eggs,chopped red onion, shredded carrots, chopped celery, and bell pepper (we also sometimes use colored peppers, and or radishes use what you like).


For our potato salad, we use peeled and chopped Idaho russet potatoes (they hold up the best and don't get mushy or watery, or waxy like sometimes redskins do), chopped onion, chopped peeled hard boiled eggs,chopped celery, radishes, carrots, and bell pepper. 


Again, use what you have on hand and like.  Make this soon.. Enjoy




My mom's famous macaroni & potato salad dressing


2 cups Miracle whip (no substitutions)
1 Tbls and 1 Tsp mustard (we use Plochman's mustard
1/4 cup sugar
1/3 cup milk
plenty of salt and pepper




Mix all ingredients together with a whisk, mixing well.  Pour over salad ingredients, & mix well.  Cover and refrigerate several hours.  Enjoy

Carrot cake muffins

I love carrot cake.. in all it's  carrot, coconut, pineapply goodness, and I love muffins..  So why not put the two together and make these delicious things...


I use cupcake liners to make things easier, but you can grease and flour your muffin tins as well. You can also add chopped pecans or nuts to this recipe.  I am also thinking I should make a cream cheese glaze to drizzle over these next time I make them... YUM .  I made 12 large muffins, you can make smaller ones, I fulled the muffin tins heaping to the top. These do not really puff up and spread like most muffins do.  I smooth out the tops with the back of a spoon before baking.


I used a lot of coconut.  If you don't like them really coconutty, use less.  I also used pineapple tidbits, but you can use crushed, chunked you get the idea.


How every you make these....make them today... Enjoy






Carrot cake muffins


1 box carrot cake mix, dry
1/2 cup  pineapple ( I used tidbits)with it's juice
 1/2 cups shredded coconut
2 T water
1 15 oz can pumpkin




Preheat oven to 350.  Put cupcake liners in cupcake/muffin tins.   Mix all ingredients in a large bowl.  Scoop into prepared muffin tins (see above).  I baked for 38 minutes or until a toothpick inserted in the center comes out clean (they will look underdone slightly but they are cooked).   Enoy