Sunday, July 12, 2015

Refrigerator Bran Muffins

-2 cups All Bran cereal
-2 cups boiling water
Combine All Bran and boiling water in a large bowl. Set aside and allow to cool about five minutes.
Cream together:
-1 cup softened butter
-2 1/2 cups sugar
Add the creamed mixture to the bran mixture. Stir well, then add:
-4 well beaten eggs
-1 quart buttermilk
-1 tsp. salt
-5 tsp. baking powder
-5 cups flour, sifted
Stir well with a whisk until all ingredients are incorporated, then add:
-4 cups bran flakes
Preset oven to 350 degrees. Fill greased muffin tins about 1/2 full. Bake for 15 minutes. Place remaining muffin batter in a large bowl with tight fitting lid and refrigerate between uses.

Wednesday, June 10, 2015




2 cups milk
1/4 cup sugar
1/2 cup heavy whipping cream
1 Pkg small instant pudding (any flavor)

Mix all together and fill molds. Freeze and enjoy!!

Our current favorite mix is the lemon flavor pudding mix. We do 1 cup milk and 1 cup coffee mate coconut creamer. YUMMY you can get creative and mix 2 together do a vanilla chocolate swirl or anything you can think of.
Fun for the summer and easy for kids to help make!
reciepe from Nicole Wadsworth



1 Hillishire Farm Beef Smoked Sausage cut in slices
1 Can chicken shredded or 1 small chicken breast cooked and shredded
1 Box rice Jambalaya mix 
1 Can diced tomatoes onion and green bell peeper
1 Can chicken broth

Put all ingredients in 13x9 pan. Stir all ingredients together inside the pan.
Cover with tin foil
Bake 350 for 1hour check to make sure rice is cooked might take 10-15 min longer to cook rice.
recipe from Lindsay Ward

Wednesday, December 3, 2014

Quick & Easy Philly Cheese Steak

Philly Cheesesteaks

Prep Time:
Cook Time
Difficulty: Easy
 We have found so many yummy recipes from her blog go and check it out! yummy-


  • 8 ounces, weight White Velveeta
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 cup Milk
  • 6 Tablespoons Butter
  • 6 whole Deli Rolls
  • 1-1/2 pound Thinly Shaved Good Quality Deli Roast Beef
  • 1 whole Yelow Onion, Peeled And Sliced Thick
  • 1 whole Green Bell Pepper, Seeded And Sliced Thick
  • 1 whole Yellow Bell Pepper, Seeded And Sliced Thick
  • 1 whole Red Bell Pepper, Seeded And Sliced Thick
  • Spicy Mustard, Horseradish, Worcestershire Sauce, Hot Sauce (optional)

Preparation Instructions

First make the cheese sauce by combining the Velveeta, black pepper, cayenne, and milk in a small pan. Heat over low heat, stirring occasionally, until it's melted and hot. Keep warm.

Melt 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown. Set aside.

Heat 2 more tablespoons butter in a large skillet over medium-high heat. Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. Cook/warm for about a minute or so, then remove it to a plate and set it aside.

Add the remaining tablespoons butter to the same skillet and throw in the onions and peppers. Reduce the heat to medium-low and cook the veggies until dark golden and soft, about 8 to 10 minutes.

To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately!
* Spread spicy mustard on the rolls before building the sandwiches
* Mix horseradish with mayo and spread it on the rolls before building the sandwiches
* Add a few dashes of Worcestershire or hot sauce to the meat and peppers while cooking.
* Add prepared horseradish to the cheese sauce.

Chicken Mozzarella Pasta

Prep Time:Cook Time:  Difficulty:Easy  Servings:6


  • 1 pound Penne Or Rigatoni
  • 2 Tablespoons Olive Oil, Plus More For Drizzling
  • 2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Bite-sized Pieces
  • Salt And Pepper
  • 1 whole Large Onion, Finely Diced
  • 2 cloves Garlic, Minced
  • 1 jar (25 Ounce) Good Quality Marinara Sauce
  • 1/2 teaspoon Crushed Red Pepper Flakes (more To Taste)
  • 1/2 cup Water
  • 2 Tablespoons Minced Fresh Parsley
  • 8 ounces, weight Fresh Mozzarella, Cut Into Medium Cubes
  • 1/4 cup Parmesan Shavings
  • Extra Parmesan, For Serving
  • 12 whole Basil Leaves (chiffonade)

Preparation Instructions

Cook pasta according to package directions.
Heat olive oil over medium-high heat. Add chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook without stirring for 2 minutes, or until golden. Stir chicken around to brown on all sides. Remove to a plate.

In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking. Cook for 2 to 3 minutes, stirring occasionally, until the onions are deep golden.

Reduce the heat to low and pour in the marinara sauce, red pepper flakes, and the water. Stir until the onions and garlic are mixed in, then add the chicken back into the pan. Add the parsley, stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes.

Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is very soft.

Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on 1/4 cup Parmesan shavings (or grated Parmesan.) Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of Basil, and serve immediately!
* NOTE: The mozzarella should be very soft but should still be in visible chunks rather than distributed throughout the sauce. It's better for the chunks to be on the firm side than the falling-apart side! You can always heat it a little more to get the cheese to the consistency you want

 If you want step by step pictures go to her blog page here

Fried Round Steak

  • 3 pounds Cube Steak (round Steak That's Been Extra Tenderized) looks like this
  • 1 cup All-purpose Flour
  • 1 teaspoon Seasoned Salt
  • 3 teaspoons Ground Black Pepper, Or To Taste
  • Salt, For Seasoning Meat
  • 1/2 cup Canola Oil (more If Needed)
  • 2 Tablespoons Butter

Preparation Instructions

Heat oil in a large skillet over medium heat.
Mix together flour, seasoned salt, and pepper.
Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
Add butter to pan right before frying.
When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.
Remove to a paper towel-lined plate. Serve immediately.

Saturday, July 12, 2014

Creamy Lime Fruit Dip


8 oz pkg. cream cheese softened

1 8oz tub cool whip

1 can sweetened condensed milk

3-6 drops doTERRA Lime Essential Oil (can also use lemon, wild orange, or grapefruit)

Mix together, and chill. Dip your favorite fruits.

Recipe from {Oil Obsession}

Thursday, July 10, 2014

Texas Pork Burritos




  1. Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
  3. Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.

Berry Bliss Dessert


Graham Cracker Crust:


1 1/2 cups finely ground graham cracker


1/3 cup white sugar

6 tablespoons butter, melted

1/2 teaspoon ground cinnamon


1.Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.

2.Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.


Combine 1 tub cool whip, 1 pkg. cream cheese softened, 1 small box vanilla pudding. Mix well. Add sweet berries on top.  A perfect treat for the hot summer months!

Friday, March 28, 2014

Cherry Fluff Jello Salad


recipe makes 16 servings

1 (21 ounce) can cherry pie filling

1 (14 ounce) can sweetened condensed milk

1 (20 ounce) can crushed pineapple, drained

1 (8 ounce) container frozen whipped topping, thawed

  1. In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

Sunday, February 16, 2014

Chicken & Wild Rice Soup


1 can cream of chicken

2 cups cooked chicken

1 cup carrots

1 cup celery

2 packages (4 oz. each) long grain and wild rice (I use Farmhouse brand)

5 cups chicken broth

5 cups water

Combine all ingredients in crock pot, cover and cook on low heat for 4-6 hours. You can also cook on the stove for about 30-45 minutes. Makes 6-8 servings.

Recipe from {Erin Lounsbury}

Saturday, February 8, 2014

Clean Eating Cinnamon & Coconut Oil Popcorn


Pop approx. 2/3 cup popcorn.

melt 3 T. coconut oil on stove or in microwave

add 3 T. pure maple syrup to coconut oil and mix well.

Pour over popcorn evenly to coat. Sprinkle cinnamon and sea salt over popcorn to taste.


Recipe from { Renee’ Bodily}

Friday, November 22, 2013

Pumpkin Steamer


Milk, Creamer to taste, top with whipped cream and a sprinkle of cinnamon on top.

Saturday, September 7, 2013

Summer Peach Dessert



Bottom Layer
25 golden oreo cookies – crushed
25 vanilla wafer cookies – crushed
1/2 stick stick of butter – melted

Middle Layer
1 8oz. package of cream cheese – softened
1 cup cool whip
1 cup powdered sugar

Top Layer
1/2 cup orange juice concentrate from a can
2 cups water
1 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

6 cups of sliced peaches

Mix the melted butter with all of the crushed cookies, and press into a 9x13in. pan. Mix the cream cheese with the powdered sugar and cool whip. Now for the top peaches layer, bring to a boil the orange juice, water, sugar, cornstarch, and both extracts. Mix the cooled sauce with the 6 cups of sliced peaches and put all of it on top of the cream cheese middle layer. Chill for 3 hours or overnight. Serve chilled.

Perfect for peach season.

Recipe from {No Biggie}

Thursday, July 25, 2013

Wild Rice Salad

Wild Rice Salad  (Servings 4)

Wild Rice Salad

• 1 box wild rice (like Uncle Ben’s) cooked

• 2-3 chicken breasts, cooked and diced (I just diced my raw chicken and cooked it in a TBSP of  olive oil with salt and pepper)

• 4-6 green onions, chopped

• 1-red pepper, diced

• 3 oz. sugar snap peas, diced

• 2-3 large avocados, diced

• Juice of 1 lemon (squeeze over avocados)  (I didn’t do this and it was fine)

• 1-cup chopped pecans

Combine above ingredients and mix together like a salad.  


• 1/3-cup rice wine vinegar

• 1/3-cup oil

• 1- Tbsp. dijon mustard

• 2 cloves garlic, minced or pressed in garlic press

• 1-tsp. salt

• 1-tsp. pepper

• 1-tsp. sugar

Combine above dressing ingredients and whisk together.

Serve Hot or Cold, delicious either way


Recipe from {Cara Sullenger}

Monday, July 8, 2013

Cream Cheese Ranch Roll-ups



  • 2 packages (8 Oz. Size) Cream Cheese, Softened
  • 1 package (about 1 Oz. Packet) Ranch Dressing Mix
  • ½ cups Finely Chopped Red Pepper
  • ½ cups Finely Chopped Green Onions
  • 1 can (2.25 Oz. Size) Chopped Black Olives
  • 4 whole 12 Inch Flour Tortillas


In a bowl, combine all ingredients except for tortillas. Lay out tortillas; evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.

Roll up tortillas; wrap in plastic wrap and refrigerate overnight. Slice into 1/4-inch slices before serving.


Recipe from {Renee’ Bodily}

Camping Cobbler

Single Batch
1 can peach pie filling
1 can raspberry pie filling
1/2-1 pkg. cream cheese
1 box yellow cake mix
1 can sweetened condensed milk
1 can sprite
Place ingredients into Dutch oven in order. Don’t stir. Continue checking until done to your liking. Serve with Vanilla Ice cream.
Double batch-
2 cans peach pie filling
2 cans raspberry pie filling
1 pkg. cream cheese
1 1/2 boxes yellow cake mix
1 can sweetened condensed milk
1 16 oz. bottle sprite

Recipe from {Bart Davis}

Restaurant Style Salsa


This is our new favorite salsa- best part is how easy it is and the taste is out of this world!!

1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) Rotel (I like 1 mild can and 1 original)
¼ cups chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin
¼ teaspoons sugar
¼ teaspoons salt
¼ teaspoons ground cumin
½ cups cilantro (or more to taste!)
½ whole lime juice
Preparation Instructions
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. Refrigerate salsa for at least an hour. Serve with tortilla chips.


Recipe from {Chelsea Davis}

Tuesday, May 14, 2013

Crock Pot Pesto Ranch Chicken




  • 8 boneless skinless chicken thighs ( I used boneless skinless breasts)
  • 6 ounce jar of pesto
  • 1 package Ranch Dressing Seasoning Mix
  • 1/2 cup chicken broth


  1. Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
  2. Serve with a side of mashed potatoes and a simple salad.

Makes 8 servings


Smoky and Cheesy Buttermilk Baked Mashed Potatoes

3 lbs russet potatoes

4 tablespoons butter

3 tablespoons cream cheese

1 teaspoon McCormick Gourmet Sicilian Sea Salt

1/2 teaspoon McCormick Gourmet Coarse Grind Black Pepper

1/2 teaspoon McCormick Gourmet Smoked Paprika

1/2 teaspoon McCormick Gourmet Garlic Salt

1-3 drops liquid smoke

1/2 cup buttermilk

1 1/2 cups shredded cheddar cheese blend


1.  Preheat oven to 375 degrees F.  and fill large Dutch oven 3/4 full of water.

2.  Peel and cube potatoes and place in water filled Dutch oven. Bring to boil then cook for 10-15 minutes or until potatoes are fork tender.  Drain and transfer to the bowl of a stand or electric mixer.  Add butter and cream cheese to potatoes and mix on low to combine.  Add seasonings and buttermilk until smooth and creamy.

3.  Transfer potatoes to individual oven proof baking dishes or one medium sized baking dish and top with cheddar cheese.  Bake for 15 minutes, until cheese is melted.  Remove and serve.

Makes 4 servings


Recipes adapted from {Picky Palate}

Strawberry Cake



1 white cake mix {use only the egg whites in the cake mix + the rest of the ingredients.}

Bake according to directions on back of the box.

1 cup of powdered sugar

11 oz. cream cheese

16 oz. Cool Whip

1 tsp. vanilla

About 4 cups of sliced strawberries.

Make cake in a jelly roll pan and let cool.

{I've made this with a jelly roll pan AND a 9x13 pan.  I like it lots better in the jelly roll pan.  The cake doesn't come out as thick and it's a better ratio of cake to strawberries.}

Mix sugar and cream cheese together and then add cool whip and vanilla.

Spread on top of cake.

Mix 1 cup sugar and 3 T. corn starch.

Then add 1 C. cold water over mixture wisk, and bring to a boil.

Remove from heat and add 3 T. of flavored gelatin (strawberry etc.) Stir until disolved. Add 1 T. butter and fold in strawberries and 1 tsp. vanilla and a dash of salt. (This is great for Pie filling, Angel Food Cake topping etc.)

Spread on top of cream cheese and coolwhip layer.

Chill until served.

This dessert is great if you need something for a lot of people!