French Toast

French Toast 
1/2 tube of mild sausage


6 pieces of white bread

4 eggs

1/4 cup milk

2 tsp vanilla extract

1 tbs brown sugar

1 tbs cinnamon

First, cook the sausage, drain and add syrup to it. (As much as you would like, but enough to at least cover it)

Next, Mix the eggs, milk, vanilla, brown sugar and cinnamon with a whisk until well blended. Dip the bread in the egg mixture, then flip and dip other side. Place in a hot skillet (medium to high heat) for about 2 minutes then flip for another 2 minutes.

Once plated, top with the sausage and more syrup. Sprinkle with powdered sugar if wanted.


Tortellini and Meatball Soup

Tortellini and Meatball Soup 
This is one of our favorite crock pot soups! It’s fabulous every time! Many people don’t care for soup in the summer but this recipe is BOMB anytime of year!

3/4 of a bag of frozen Italian meatballs

32oz container of beef broth

1 can cannellini beans with juice

1 lb bag of frozen cheese tortellini

1 can Italian diced tomatoes with juice

1 medium onion diced

1/2 green bell pepper chopped

Garlic powder or fresh garlic

2-3 stalks of celery

Creole seasoning, to taste

About 1/2 – 1 tsp Italian seasoning

Salt and pepper

Parmesan cheese to top if wanted

Diced jalapeño for spice, if you want.

Pour in all ingredients EXCEPT tortellini and Parmesan. Set the slow cooker on low and cook for 6-8 hours, stirring occasionally. About 30 minutes before your ready to eat, toss in the frozen tortellini and give it a good stir and cover back up. When done sprinkle with Parmesan cheese and more creole of wanted.

Goes great with cornbread!! 🙂

Chicken n Pasta with Tomato Alfredo

So today was rough. I broke my finger by slamming it in the sliding glass door by accident so I wasn’t up for much cooking today. However, I managed to throw together a meal that I fell in love with and I just wanted to share!

2 lbs chicken diced (uncooked)

1 regular can tomato sauce

1/2 onion

1 jar Alfredo sauce

1/2 can water (just use the tomato sauce can)

Seasonings of choice

Egg noodles

Parsley and Parmesan optional

Saute the chicken with seasonings and onions until completely done and all liquid is gone. Boil your noodles and drain. (I used a little less than a bag) Pour the tomato sauce and water in the chicken. Stir well. Turn the stove on medium heat. Then dump in the Alfredo sauce. I used about 3/4 of the jar. Use less of more if u want. If it looks too thick, add a little more water. Stir together good and let it simmer until all warm. Top with a little parsley and some Parmesan cheese!

Feeds about 5-6 people.

Serve with a green salad or if you want, through some frozen green peas in the pan and simmer for a few more minutes. Also, black olives go well with this and even green bell peppers. Endless options!

Microwave Sweet Potatoes


Most people think that you have to bake a sweet potato for it to turn out wonderful. I disagree. I have learned that the microwave works fine in a pinch. I started craving sweet potatoes for a snack one day and so I bought some smaller ones. Here is all you do.

Poke holes with a fork on both sides. Stick on a microwave safe plate and place in the microwave for 5 minutes. (Maybe 8 mins if it is thicker than mine) It may sound funny in the microwave, no worries. Just let it be.

Be careful taking it out! It is HOT! and so is the plate!

I like to sprinkle mine with a little salt, a pat of butter and a dash of brown sugar!

Homemade Mushroom Mac n Cheese


3 cups elbow noodles, cooked and drained

1 whole egg, beaten

3/4 stick of butter

1/4 cup flour

2 & 1/5 cup whole milk

2 tsp dry mustard

16 oz shredded cheddar cheese

Salt and pepper

Creole seasoning, if wanted

In a bowl, beat the egg. In a pot melt the butter and add the flour whisking together. Whisk it over medium heat for about 2 minutes. Don’t let it burn!! Pour in the milk and dry mustard. Whisk it until smooth. Cook for about 4-5 minutes until the sauce is thick. Turn it down to low. Take a few tbs of the sauce and slowly pour it in the egg while whisking constantly so it doesn’t cook the egg. Pour the egg mixture into the sauce and turn it off. Stir until smooth. Add all the cheese except 1/2 cup for the topping and stir until melted. Then add the seasonings.

Don’t forget the mushrooms! Sautee them in a little butter,olive oil and salt just til they start to soften. Keep in mind that your gonna bake this and the mushrooms will cook in the oven. Now add the mushrooms to the cheese sauce along with the cooked noodles. Mix it all together and place in a 9×13 pan. Cover the top with the remaining cheese. Bake on 350* for about 15 minutes until the cheese on top is melted.



Top with Parsley if wanted! Serve warm!

Gnocchi with Brussel Sprouts & Pesto




Fresh Brussel Sprouts

Mushrooms, slicced


Chicken Broth


First, but your brussel sprouts in half and sautee in a pan over meduim heat in a little olive oil. Cook for about 5 minutes then add the chopped garlic and mushrooms.


Cook until crisp but tender, do not overcook, they become soggy. Next, boil the gnocchi in a pot in the chicken broth. Boil for no longer than 5 minutes. Drain, but keep about 1/2 cup of the broth. Add the gnocchi to the brussel sprouts and add the pesto sauce. If it seems thick, add a little of the reserved broth. Toss together and warm for a few minutes in the pan.


Pork Chop Biscuits


This is a yummy southern breakfast right here! My husband’s favorite next to my biscuits and gravy.

Here is what you need:

Thin breakfast pork chops, boneless

Cheddar cheese


Biscuits, we used frozen biscuits this morning

First bake your biscuits, they take the longest. While they are baking, season your pork chops with whatever seasoning you want. (we used garlic, onion powder, chili pepper flakes, and salt & pepper.) Pan fry them in a little butter or olive oil. They cook fast so don’t walk away! When they are done, transfer to a plate and start on your eggs.


For the eggs, add some butter or bacon grease to a pan and just break the it into a pan like your gonna fry it. When the bottom is cooked, start breaking in up into a light scramble. flatten it, then flip it. That way you have the appearance of a fried egg but it taste more scrambled and is easier to put on a biscuit. (If you want a runny fried egg, then go for it!) When the egg is done, lay it on top of the pork chop, and sprinkle some shredded cheddar cheese on top!


There you have it. Place it all on a biscuit and BAM, pork chop biscuit success!



Buttercream Icing

1/2 cup solid shortening

1 stick butter, softened

1 tsp vanilla (clear if possible)

4 cups confectioners sugar (about 1 lb)

2 tbs milk

Cream shortening and butter with electric mixer. Add the vanilla. Gradually add the sugar, one cup at a time while beating well. When the sugar has been mixed in, the icing will appear to be dry. Add the milk and keep beating with the mixer until light and fluffy. If you need more milk, add tiny drops at a time until you reach desired consistency.

PB filled Chocolate Cupcakes


This is another quick recipe I had to make for a party at the school for my children. They were a huge hit and everyone was quite surprised when I told them it was not all homemade.

Here is what you need:

Chocolate cake box mix, any brand will work, we use the devils food chocolate mix

(If you wanna make homemade chocolate cupcakes, perfectly fine too!)

Creamy peanut butter

cream cheese frosting in a can

Homemade Buttercream icing

First, just bake the cup cakes like it says on the box. My husband prefers the devils food chocolate. Let the cupcakes cool. Then take a small spoon or knife and cut out the center of each one. (keep the extras) Just a little in the middle. Warm the cream cheese frosting in the can for 30 seconds in the microwave. Then pour it in a bowl. Melt some peanut butter in the microwave as well. Mix the peanut butter and the frosting together. If it gets thick, you may need to re-melt it a little so you can pour/spoon some into each cupcake. Let the cupcakes sit so the filling will harden a bit. Make your homemade buttercream icing while you wait. The recipe link is above.

Remember those little extras from the center of the cupcake?! We are gonna use those to cover the filling back up a little. Just press some of the cupcake extra into the hole. That way the frosting wont sink in.

I obviously used a pipping bag for the icing in the picture. If you don’t have one or don’t want to use one, no big deal. Just spread the homemade icing on top of the cupcakes. For the PB drizzle, super simple… just melt PB and drizzle it. You could even use the left over PB and frosting filling if you have any left.

I topped mine with some chopped Reese’s PB cups too. 😉


Apple Danish


Super easy to make and a great hit for breakfast or snack.

2 tubes of crescent rolls

1 can apple pie filling, or any other pie filling you want.

2 tbs melted butter

cinnamon and sugar

For the glaze:

1/2 cup powdered sugar

1 tsp vanilla

4 tsp milk

Preheat oven to 350*

Open the crescent rolls and pull apart to make 8 triangles Sprinkle some cinnamon and sugar on each one.  Place in a muffin tin with the sides hanging over. Add a spoon of apple pie filling the close the sides over. Does not have to cover the entire top. See picture above. Bake until the tops are golden.

Mix the glaze with a whisk and pour over the top of the danishes. Make sure they are cool, and not hot.