Living at My Farmhouse

Crochet Phone Case

2026-10-18T05:11:03.053-07:00

Stir Fry Sauces

2026-10-17T05:12:36.060-07:00

Chicken Sausage

2026-10-17T04:43:22.650-07:00

Ingredients:

• 2 lbs ground chicken

• 6 slices bacon, cooked and crumbled

• 1 cup cheddar cheese, shredded

• 2–3 jalapeños, finely diced

• 3/4 cup cold water

• 2 tbsp seasoning salt

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp black pepper

• 1/2 tsp crushed red pepper flakes (optional)

Preparation:

1\. Place the ground chicken in a large chilled mixing bowl and keep it refrigerated while preparing the remaining ingredients.

2\. Cook the bacon in a skillet over medium heat until crispy, then drain on paper towels and crumble into small pieces.

3\. Wash the jalapeños, remove the stems, and finely dice them. Remove the seeds for a milder flavor.

4\. Shred the cheddar cheese and refrigerate until ready to use. High-temperature cheddar is preferable for smoked sausage because it holds its shape better.

5\. In a small bowl, combine the seasoning salt, garlic powder, onion powder, black pepper, and optional crushed red pepper flakes.

6\. Sprinkle the seasoning mixture over the chilled ground chicken and pour in the cold water.

7\. Mix thoroughly for approximately 3–5 minutes until the meat becomes slightly sticky and the seasonings are evenly distributed.

8\. Add the cooked bacon, diced jalapeños, and shredded cheddar cheese to the seasoned chicken.

9\. Gently fold everything together until the bacon, cheese, and jalapeños are evenly distributed throughout the mixture.

10\. Cover the mixing bowl and refrigerate for approximately 30–60 minutes to keep the sausage mixture firm.

11\. Prepare food-safe sausage casings suitable for hot smoking according to the manufacturer's instructions.

12\. Fill the prepared casings with the chilled chicken mixture using a sausage stuffer, working slowly to prevent air pockets.

13\. Secure the ends with butcher's twine and shape the sausage into evenly sized logs.

14\. Refrigerate the stuffed sausages while preheating the smoker to 225°F (107°C).

15\. Add applewood, cherrywood, or hickory smoking wood for a delicious smoky flavor.

16\. Arrange the sausage logs on the smoker racks, leaving enough space between them for proper heat circulation.

17\. Insert a calibrated meat thermometer into the center of the thickest sausage.

18\. Hot-smoke the sausages at approximately 225°F (107°C) until they develop a golden-brown exterior and rich smoky aroma.

19\. Continue cooking until the center of every sausage reaches at least 165°F (74°C), the safe minimum internal temperature for ground chicken.

20\. Carefully remove the fully cooked sausages from the smoker and allow them to rest for approximately 5–10 minutes.

21\. For clean, evenly sized slices, refrigerate the sausages until completely chilled.

22\. Remove the casings if desired and slice the Bacon Jalapeño Cheddar Chicken Summer Sausage into thick rounds.

23\. Arrange the slices on a rustic serving board alongside crackers, cheddar cheese, pickles, and fresh jalapeños.

24\. Serve chilled as a charcuterie appetizer or gently reheat individual slices until hot.

25\. Refrigerate leftovers within 2 hours of cooking and store in airtight containers at 40°F (4°C) or below for up to 3–4 days.

26\. For longer storage, freeze the fully cooked sausage in freezer-safe packaging for up to 2–3 months for best quality.

27\. This recipe makes a fully cooked, refrigerated smoked chicken sausage, not a cured or shelf-stable summer sausage.

Safety note: The seasoning salt in this recipe is ordinary culinary salt, not curing salt. Use hot smoking, verify an internal temperature of 165°F (74°C), and keep the finished sausage refrigerated or frozen.

Classic Granny Square

2026-10-17T04:31:11.721-07:00

Crochet Christmas Tree

2026-10-15T10:09:31.592-07:00

Chrstmas Coaster

2026-10-13T05:54:59.047-07:00

Crochet Dishcloth

2026-10-08T04:57:05.273-07:00

HOW TO CROCHET THE FARMHOUSE DISHCLOTH

Finished size: approximately 9 inches square

YOU WILL NEED

Worsted-weight 100% cotton yarn in a main color

A small amount of a contrasting color for the ridges

5 mm (H) crochet hook

Yarn needle

Scissors

ABBREVIATIONS

ch = chain

sc = single crochet

dc = double crochet

hdc = half double crochet

BLO = back loop only

sl st = slip stitch

st = stitch

FOUNDATION

With your MAIN COLOR, ch 33.

ROW 1

Sc in the second ch from the hook.

Dc in the next ch.

Repeat *sc in next ch, dc in next ch* across.

You should have 32 stitches.

ROWS 2–5

Ch 1 and turn.

Sc in the first st and dc in the next st.

Repeat *sc, dc* across.

This alternating sc and dc pattern creates the lemon peel texture.

CHANGE TO CONTRASTING COLOR

On the final dc of Row 5, stop before completing the last yarn-over.

Drop the main color, yarn over with the contrasting color, and pull it through the remaining loops to finish the stitch.

Your new color is now ready for Row 6.

ROW 6 — CONTRASTING COLOR

Ch 1 and turn.

Hdc in every stitch across.

ROW 7 — CONTRASTING COLOR

Ch 1 and turn.

Hdc in the BLO of every stitch across.

Working into the back loops creates the raised ridge.

On the final hdc of Row 7, change back to the MAIN COLOR the same way: stop before the final yarn-over, pick up the main color, and use it to finish the stitch.

ROWS 8–11 — MAIN COLOR

Ch 1 and turn.

Repeat the lemon peel pattern:

Sc in the first st, dc in the next st.

Repeat *sc, dc* across.

At the end of Row 11, change to the CONTRASTING COLOR on the final stitch.

ROWS 12–13 — CONTRASTING COLOR

Row 12: Hdc in every stitch across.

Row 13: Hdc in the BLO of every stitch across.

Change back to the MAIN COLOR on the final stitch of Row 13.

ROWS 14–17 — MAIN COLOR

Repeat the lemon peel pattern:

Sc in the first st, dc in the next st.

Repeat *sc, dc* across.

At the end of Row 17, change to the CONTRASTING COLOR.

ROWS 18–19 — CONTRASTING COLOR

Row 18: Hdc in every stitch across.

Row 19: Hdc in the BLO of every stitch across.

Change back to the MAIN COLOR on the final stitch of Row 19.

ROWS 20–23 — MAIN COLOR

Repeat the lemon peel pattern:

Sc in the first st, dc in the next st.

Repeat *sc, dc* across.

BORDER

Continue with the main color.

Ch 1 and work sc evenly around all four sides.

Work 3 sc into each corner so the dishcloth lies flat.

Join with a sl st to the first sc and fasten off.

Weave in all yarn ends securely.

A NOTE ABOUT THE COLOR CHANGES

Because the contrasting sections are several rows apart, I prefer cutting the contrasting yarn after each ridge section and weaving in the ends rather than carrying a long strand up the side.

If you prefer a one-color dishcloth, simply ignore the color-change directions and work the entire pattern in the same yarn.

OPTIONAL HANGING LOOP

Before fastening off the border, ch 10 and sl st back into the same corner.

Fasten off securely.

This pattern is especially pretty in sage green with cream ridges, dusty blue with ivory, or any two cotton colors that suit your kitchen.

Crochet Hair Scrunchie

2026-10-06T06:00:19.078-07:00

stir Fry Recipes

2026-10-04T04:42:57.182-07:00

Stir Fry Recipes Honey Garlic Shrimp Stir Fry Recipe Ingredients - 1 lb large shrimp, peeled and deveined - 3 tbsp honey - 4 cloves garlic, minced - 1/4 cup soy sauce - 1 tbsp rice vinegar - 2 tbsp olive oil - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 carrot, sliced - Salt and black pepper to taste Serves: 6 | Cook Time: 20 minutes How to Make: Pat the shrimp dry and season lightly with salt and black pepper. In a small bowl, whisk together the honey, soy sauce, rice vinegar, and half of the minced garlic. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for about 1–2 minutes per side, just until pink and nearly cooked through, then transfer to a plate. Add the remaining oil to the skillet, followed by the broccoli, bell pepper, and carrot. Stir-fry for 4–5 minutes until the vegetables are crisp-tender. Add the remaining garlic and cook for about 30 seconds until fragrant. Return the shrimp to the skillet and pour in the honey garlic sauce. Toss everything together and cook for another 1–2 minutes, until the sauce lightly thickens and coats the shrimp and vegetables. Remove from the heat promptly to avoid overcooking the shrimp. Serve hot with steamed rice or noodles. Garlic Butter Vegetables Stir Fry Recipe Ingredients - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 carrot, sliced - 8 oz snap peas - 4 cloves garlic, minced - 4 tbsp butter - 1 tbsp soy sauce - Salt and black pepper to taste Serves: 6 | Cook Time: 15 minutes How to Make: Wash and prepare all the vegetables, cutting them into similar-sized pieces so they cook evenly. Heat 2 tablespoons butter in a large skillet or wok over medium-high heat. Add the carrot and broccoli first and stir-fry for 2–3 minutes. Add the red and yellow bell peppers and snap peas, then continue cooking for another 3–4 minutes. Keep the vegetables moving in the pan so they cook quickly while remaining slightly crisp. Push the vegetables to the sides and add the remaining butter and minced garlic to the center. Cook the garlic for about 30 seconds until fragrant, then toss everything together. Pour in the soy sauce and season with salt and black pepper. Stir-fry for another minute until the vegetables are glossy and evenly coated with the garlic butter. Serve immediately while hot and crisp. Sweet and Sour Chicken Stir Fry Recipe Ingredients - 1 lb chicken breast, cut into bite-sized pieces - 1 cup pineapple chunks - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 onion, sliced - 1/2 cup sweet and sour sauce - 2 tbsp soy sauce - 1 tbsp olive oil - Salt and black pepper to taste Serves: 6 | Cook Time: 25 minutes How to Make: Pat the chicken dry and season lightly with salt and black pepper. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate if the pan becomes crowded. Add the onion and bell peppers to the same skillet and stir-fry for 3–4 minutes until slightly softened but still crisp. Add the pineapple chunks and cook for another minute. Return the chicken to the skillet. Pour in the sweet and sour sauce and soy sauce, then toss until everything is evenly coated. Cook for another 2–3 minutes, allowing the sauce to become hot, glossy, and slightly thickened. Taste and adjust the seasoning if needed. Serve immediately over warm rice. Garlic Chicken Stir Fry Recipe Ingredients - 1 lb chicken thigh or breast, sliced - 6 cloves garlic, minced - 1/4 cup soy sauce - 2 tbsp oyster sauce - 1 tbsp brown sugar - 2 tbsp olive oil - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 onion, sliced - Salt and black pepper to taste Serves: 6 | Cook Time: 20 minutes How to Make: In a small bowl, combine the soy sauce, oyster sauce, and brown sugar, stirring until the sugar begins to dissolve. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Transfer it to a plate. Add the remaining olive oil to the skillet, followed by the broccoli, bell pepper, and onion. Stir-fry for 3–4 minutes until crisp-tender. Add the minced garlic and cook for about 30 seconds, stirring constantly so it does not burn. Return the chicken to the pan and pour the prepared sauce over everything. Toss well and cook for another 2–3 minutes until the sauce slightly thickens and coats the chicken and vegetables. Season with salt and black pepper as needed and serve hot. Beef and Broccoli Stir Fry Recipe Ingredients - 1 lb flank steak, thinly sliced - 4 cups broccoli florets - 3 cloves garlic, minced - 1/4 cup soy sauce - 2 tbsp oyster sauce - 1 tbsp cornstarch - 1/2 cup beef broth - 2 tbsp olive oil - Salt and black pepper to taste Serves: 6 | Cook Time: 25 minutes How to Make: Slice the flank steak thinly against the grain for the most tender texture. In a small bowl, whisk together the soy sauce, oyster sauce, beef broth, and cornstarch until smooth. Heat 1 tablespoon olive oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 2–3 minutes, working in batches if necessary so the meat browns instead of steaming. Transfer the browned beef to a plate. Add the remaining oil and broccoli to the skillet. Stir-fry for 3–4 minutes until bright green and crisp-tender. Add the garlic and cook for about 30 seconds. Return the beef to the skillet, stir the prepared sauce again, and pour it over the beef and broccoli. Toss continuously for 1–2 minutes until the sauce bubbles and thickens into a glossy coating. Season to taste and serve immediately with steamed rice. Pepper Steak Stir Fry Recipe Ingredients - 1 lb sirloin steak, thinly sliced - 2 bell peppers (red and green), sliced - 1 onion, sliced - 3 cloves garlic, minced - 1/4 cup soy sauce - 2 tbsp oyster sauce - 1 tbsp cornstarch - 1/2 cup beef broth - 2 tbsp olive oil - Salt and black pepper to taste Serves: 6 | Cook Time: 25 minutes How to Make: Thinly slice the sirloin against the grain and pat it dry. Whisk together the soy sauce, oyster sauce, beef broth, and cornstarch in a small bowl until no lumps remain. Heat 1 tablespoon olive oil in a large skillet or wok over high heat. Add the steak in a single layer and sear for 2–3 minutes until nicely browned, then transfer it to a plate. Add the remaining oil to the skillet and stir-fry the bell peppers and onion for 3–4 minutes until slightly softened but still crisp. Add the garlic and cook for about 30 seconds until fragrant. Return the steak and any accumulated juices to the skillet. Pour in the sauce mixture and toss everything together over high heat for 1–2 minutes, until the sauce thickens and coats the steak and vegetables. Taste and adjust with salt and black pepper if necessary. Serve hot with rice or noodles. Recipe by: Easy Steps Recipes #stirfry #dinner #easyrecipes #stirfryrecipe

Shrimp and Grits- Delicious - Quick- and Cheaper than Eating Out

2026-09-03T06:28:23.338-07:00

Shrimp and Grits for Two

Ingredients:

1/2 cup of grits ( I use quick cooking grits)

1 1/2 cups water

1/2 cup shredded sharp cheddat

24 Jumbo peeled and deveined shrimp (about one pound)

paprika

garlic powder

1/4 cup olive oil

3 Tablespoons butter

1/4 chicken stock

Instructions:

add grits to pot with water

salt to taste

cook for 5 minutes stirring occasionally

while grits are cooking add enough olive oil to cover the bottom of a frying pan and put over medium high heat

sprinkle cleaned shrimp with paprika and garlic powder

add to frying pan and cook about 5 minutes

remove shrimp and add butter and chicken stock to frying pan and simmer until butter is melted and sauce is slightly thicker then add shrimp back in to the pan

add cheese to grits and stir until grits appear smooth and not gritty

Place equal amounts of grits to each plate

Top grits with cooked shrimp

Spoon the sauce over the shrimp and grits and enjoy

For less than a take out meal you have a resturant style meal for two people that takes less than 30 minutes to make

Notes:

there are many ways to cook grits but this is the way I always cook mine. Please feel free to cook the grits with any liquid and anyway you prefer.

Cayenne Pepper Hot Sauce

2026-09-02T05:23:34.187-07:00

Creating Your own HotSauce is simple and so delicious

if you have a garden full of peppers this recipe can be used for any type of peppers. No garden no problem just buy a few pounds of peppers from your favorite food market.

Ingredients:

One pound of peppers more or less
enough white vinegar to cover the peppers
2 Tablespoons fresh ginger root
5 small garlic cloves

I place the peppers, ginger, and garlic in the crockpot and set to high cooking for around 3 hours then I turn off the crockpot and remove lid and let peppers cool.
After the peppers are cool put the entire mixture of peppers, vinegar, ginger, and garlic in a food processor and blend until smooth

Put mixture in either a food mill or a strainer to strain out seeds and possible stems.
if the sauce is too thick add additional white vinegar until the perfect consistency is reached

the hot sauce is ready and can be kept if fridge for up to 6 months
I like to add a little sweetness to my hotsauce which helps to mellow out the heat.

after the hot sauce is blended and strained I add 1/4 cup of honey
and
1/4 cup of dark rum or bourbon
(of course this is optional and no alcohol is necessary) this just gives a little something special and provides an additional depth of flavor.
Please note that hot sauce may separate as it sits in the bottle but a little shake will solve that.

Please let me know if you try my recipe and leave a comment

Jalapeno Popper Eggrolls

2026-08-23T08:04:12.231-07:00

Cheesy Jalapeño Popper Egg Rolls (CRISPY & Addictive)

Ingredients:

8 ounces cream cheese, softened

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

3 fresh jalapeños, finely diced (seeds removed for milder heat)

1 teaspoon garlic powder

1 teaspoon onion powder

6 slices bacon, cooked and crumbled

Salt and black pepper to taste

24 small egg roll or wonton wrappers

Vegetable oil or cooking spray

Instructions:

In a medium bowl, mix cream cheese, cheddar, Monterey Jack, jalapeños, garlic powder, onion powder, salt, and pepper until smooth and creamy.

Fold in the crumbled bacon until evenly combined.

Place one wrapper in a diamond shape. Add about 1½ tablespoons of filling to the center.

Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a little water.

Repeat with remaining wrappers and filling.

For frying: Heat 1 inch of oil to 350°F. Fry 3–4 egg rolls at a time for 2–3 minutes per side until golden brown. Drain on a rack.

For air frying: Lightly spray egg rolls with oil. Air fry at 375°F for 8–9 minutes, flipping halfway, until crisp and golden.

For baking: Preheat oven to 400°F. Place egg rolls on a lined baking sheet, spray with oil, and bake 15–20 minutes, flipping halfway, until golden.

Serve hot with ranch, blue cheese, or sweet chili sauce.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes

Kcal: 122 kcal per serving | Servings: 24

The Perfect Bloody Mary

2026-08-14T07:06:40.952-07:00

Most Bloody Marys are just tomato juice with worcestestershire sauce added to it and sometimes a little horesradish but i wanted something with more flavor. Here is what I like to call the Perfect Bloody Mary

The base for a good Bloody Mary is the tomato juice. During tomato growing season I can dozens of jars of juice for my Bloody Marys. Store bought juice will do but it is a little thicker than the juice I make myself.

Worcestestershire sauce and horeseradish are important ingredients but the addition of herbs and spices bring the drink to the next level.

Here is how I make it

The Perfect BloodyMary recipe

1 pint tomato juice

2 Tbsp prepared horseradish

2 Tbsp worceteshershire sauce

1 tsp cayene hot sauce

sprinkle of salt

sprinkle of black pepper

1/2 tsp celery seed

1/2 tsp sugar (i use allulose sugar subtitute)

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp tumeric

1/2 tsp garlic

Shake well in a large mason jar or container with a lid filled with cup of ice.

Add a good guality vodka or tequila or make it a virgin

Rim glass with your choice of celery salt, Tajin, smoked sea salt blends, black pepper blends , or bacon salt.

Garnish as you like

Some garnish suggestions are

celery stalk

cheddar cheese cubes on a spear

olives

pepperoni slices

In Alaska I enjoyed a Bloody Mary garnished with a large crabmeat claw.

Chicken Fajita Bowl

2026-08-14T06:06:42.031-07:00

🚨👉 CHICKEN FAJITA BOWL 👈🚨

Seared chicken strips with peppers and onions over a cottage cheese base seasoned with cumin, chili powder, and lime — topped with fresh pico and a sprinkle of shredded cheese. 42g protein. 15 minutes. The fajita bowl that brings the heat. 👇

⏱️ Time:

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

🍽️ Servings: 1

🛒 Ingredients:

For the Fajita Base:

• 1 cup cottage cheese (full-fat or 2%)

• ½ teaspoon ground cumin

• ½ teaspoon chili powder

• 1 teaspoon lime juice

• Pinch of salt

For the Bowl:

• 5 oz chicken breast, sliced into strips

• ½ bell pepper, sliced

• ¼ onion, sliced

• 1 teaspoon fajita seasoning

• 1 tablespoon olive oil

• ¼ cup pico de gallo (or diced tomatoes + onion + cilantro)

• 2 tablespoons shredded cheddar or Mexican blend cheese

• Fresh cilantro and lime wedge, for garnish

👩‍🍳 Instructions:

1. In a small bowl, combine the cottage cheese with cumin, chili powder, lime juice, and salt. Stir well and set aside.

2. In a skillet over medium-high heat, heat the olive oil. Add the chicken strips, bell pepper, and onion. Season with fajita seasoning. Cook for 6-8 minutes until the chicken is cooked through and the vegetables are slightly charred.

3. Spoon the seasoned cottage cheese into a serving bowl as the creamy base.

4. Top with the chicken, peppers, and onions.

5. Add the pico de gallo and shredded cheese.

6. Garnish with fresh cilantro and a squeeze of lime. Serve immediately.

Notes:

- Use rotisserie chicken for a quick shortcut — just warm it with the peppers and onions.

- Add sliced avocado or jalapeños for extra flavor.

- Swap cheddar for pepper jack for more heat.

- Store in the fridge for up to 2 days.

🥗 Nutrition (Per Serving – Estimated):

Mushroom Swiss Burger Bowl

2026-08-06T06:20:01.525-07:00

Keto Mushroom Swiss Burger Bowl

🛒 Ingredients:

• 1 lb (450 g) ground beef (80/20 recommended) for juicy flavor

• 1 cup mushrooms, sliced for earthy richness

• 1/2 cup yellow onion, thinly sliced for sweetness

• 4 slices Swiss cheese for creamy, melty topping

• 2 tablespoons butter for sautéing mushrooms and onions

• 1 tablespoon olive oil for cooking beef

• 2 cloves garlic, minced for added aroma

• 1 teaspoon Worcestershire sauce for umami depth

• 1/2 teaspoon salt for seasoning

• 1/2 teaspoon black pepper for mild spice

• 1/2 teaspoon garlic powder for extra flavor

• 2 cups lettuce or mixed greens for the base

• 1/4 cup mayonnaise or keto-friendly sauce for creaminess

• 1 tablespoon chopped parsley for garnish

👩‍🍳 Directions:

1️⃣ Heat a large skillet over medium-high heat and add the 1 tablespoon olive oil.

2️⃣ Add the 1 lb (450 g) ground beef and cook, breaking it apart with a wooden spatula until browned and cooked through (no pink remains).

3️⃣ Season the beef with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon Worcestershire sauce; stir to combine and taste, adjusting seasoning if needed.

4️⃣ Carefully drain any excess grease from the skillet and transfer the cooked beef to a bowl or plate; set aside.

5️⃣ In a separate medium skillet, melt the 2 tablespoons butter over medium heat.

6️⃣ Add the 1/2 cup thinly sliced yellow onion and cook, stirring occasionally, until softened and lightly caramelized (about 5–7 minutes).

7️⃣ Stir in the 1 cup sliced mushrooms and continue cooking until the mushrooms are tender and golden, about 4–6 minutes.

8️⃣ Add the 2 cloves minced garlic and sauté briefly (30–60 seconds) until fragrant—do not burn.

9️⃣ Return the cooked beef to the skillet with the mushrooms and onions, stirring to combine and warm through.

1️⃣0️⃣ Lay the 4 slices Swiss cheese over the beef mixture and cover the skillet briefly, or reduce the heat to low, allowing the cheese to melt into the mixture.

1️⃣1️⃣ Prepare 4 serving bowls with a base of the 2 cups lettuce or mixed greens divided between bowls.

1️⃣2️⃣ Spoon the hot beef, mushroom, and onion mixture over the greens in each bowl.

1️⃣3️⃣ Drizzle each bowl with about 1 tablespoon (¼ cup divided) mayonnaise or your preferred keto-friendly sauce, and finish with 1 tablespoon chopped parsley sprinkled over the top.

1️⃣4️⃣ Serve immediately while the cheese is warm and melted.

⏰ Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

🥗 Nutrition (Per Serving – Estimated):

Calories: 595 kcal

Protein: 28 g

Carbohydrates: 4 g

Fat: 51 g

Servings: 4

firecracker Margarita

2026-08-03T05:13:34.659-07:00

Firecracker Margarita 🧨🌶️🍹✨

Ingredients 🛒 (Makes 1 serving)

For the Rim:

1 lime wedge 🍋‍🟩

1 tbsp Tajín or chili lime salt 🌶️🧂

For the Spicy Margarita Base:

2 oz blanco tequila 🌵

1 oz triple sec or Cointreau 🍊

1 oz fresh lime juice 🍋‍🟩

1/2 oz agave nectar 🍯

2-3 fresh jalapeño slices (muddled for heat) 🌶️

Ice cubes 🧊

For the Top & Garnish:

1 oz splash of watermelon juice or grenadine (for a fiery red blush) 🍉🍒

Fresh jalapeño wheels 🌶️

Lime wheel 🍋‍🟩

Directions 👩‍🍳

Rim the Glass: Run a lime wedge around the rim of a margarita glass or rocks glass. Dip the outer edge into Tajín or chili lime salt to coat. Fill the glass with fresh ice. 🍋‍🟩🌶️🧊

Muddle for Heat: In a cocktail shaker, add the fresh jalapeño slices and agave nectar. Gently muddle to release the fiery spice. 🌶️🍯

Add Spirits & Juice: Pour in the blanco tequila, triple sec, fresh lime juice, and watermelon juice (or grenadine). Fill the shaker with fresh ice. 🌵🍊🍉🧊

Shake Vigorously: Seal the shaker tightly and shake hard for 15 seconds until ice-cold and well-blended. 🌪️✨

Strain & Garnish: Strain the vibrant spicy mixture over the ice into your rimmed glass. Garnish with fresh jalapeño wheels and a lime slice. Serve immediately with a kick! 🌶️🍋‍🟩🍹😋

Hashtags 🏷️

#FirecrackerMargarita

#SpicyMargarita

#TequilaCocktails

#MargaritaRecipes

#SpicyCocktails

#CocktailRecipes

#drinks

#fblifestyle

Crock Pot Egg Custard Pudding

2026-07-30T03:30:32.692-07:00

CUSTARD

6 eggs

1/2 c. sugar

1/2 tsp. salt

1 tsp. vanilla

4 c. whole milk

Combine first four ingredients in mixer bowl and continue to mix on LOW while heating milk in microwave for 7 minutes. Pour hot milk into egg mixture and mix on LOW speed until combined.

Pour mixture through a sieve into greased (either butter or oil spray) OVAL Crock-Pot. Cook on HIGH for 1 hour and 20 minutes.

Remove crock to cool. Transfer custard to serving-sized dishes and refrigerate. Makes about 8 servings.

Creamy Cottage Cheese Chicken, Mushroom and Spinach Casserole

2026-07-27T04:58:29.818-07:00

Creamy Cottage Cheese Chicken, Mushroom and Spinach Casserole

🛒 Ingredients:

• 2 cups shredded cooked chicken

• 1 cup cottage cheese

• 8 oz mushrooms, sliced

• 2 cups baby spinach, roughly chopped

• 1/2 cup shredded mozzarella

• 1 small onion, diced

• 1 tbsp olive oil

• Salt and pepper to taste

👩‍🍳 Directions:

1️⃣ Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish and set aside.

2️⃣ Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.

3️⃣ Add the sliced mushrooms and cook, stirring occasionally, until they release their juices and begin to brown, about 5–7 minutes.

4️⃣ Stir in the chopped spinach and cook just until wilted, then remove the skillet from the heat and let the mixture cool slightly.

5️⃣ In a large bowl, combine the shredded chicken, cottage cheese, the mushroom–spinach mixture, and half of the shredded mozzarella. Season generously with salt and freshly ground black pepper and mix until evenly combined.

6️⃣ Transfer the mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining mozzarella evenly over the casserole.

7️⃣ Bake for 20–25 minutes, or until the casserole is bubbling and the top is lightly golden.

8️⃣ Remove from the oven and let rest for about 5 minutes before serving. Serve warm—this pairs nicely with a crisp salad.

⏰ Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

🥗 Nutrition (Per Serving – Estimated):

Calories: 262 kcal

Protein: 33 g

Carbohydrates: 6 g

Fat: 12 g

Pork Rind Snack Crackers

2026-07-27T04:55:32.562-07:00

Super Low Carb Carnivore Cheddar & Pork Rind Snack Crackers Recipe:

Ingredients:

- 2 cup Crushed Pork Rinds

- 1 cup Shredded Sharp Cheddar Cheese

- 2 large Eggs

- 1 tsp Onion Powder

Instructions

1. Preheat your oven to 375°F (190°C) and get two sheets of parchment paper ready.

2. In a mixing bowl, mix together the crushed pork rinds, shredded cheddar cheese, eggs, and onion powder until everything combines into a thick dough.

3. Place the dough on one sheet of parchment paper, cover with the second sheet, and roll it out with a rolling pin until it forms a thin, even rectangle.

4. Peel off the top layer of parchment paper, then use a pizza cutter to cut lines into the dough, creating small cracker-sized squares.

5. Slide the parchment paper with the scored dough onto a baking sheet and bake for 12 to 15 minutes, or until golden brown and crispy.

6. Allow the crackers to cool completely on the tray so they harden, then break them apart along the scored lines.

Tomatini Cocktail

2026-07-18T05:18:50.989-07:00

one large tomato quartered or about 12 cherry tomatoes

1 oz White Balsamic Vinegar

1/4 tsp white sugar

dash of salt

sprinkle of black pepper

one jigger of vodka

Blend tomatoes in blender or just mash tomatoes until extra juicy

strain thru a mesh strainer to remove seeds and skins

add all ingredients to a glass and stir until well combined

Pour over ice in a coctail glass of your choice

garnish with black pepper and a leaf of fresh basil

Tomato Basil Soup

2026-07-11T05:04:31.568-07:00

🍅🥣 Creamy Roasted Tomato Basil Soup

Ingredients:

• 2 lbs ripe tomatoes, halved

• 1 small onion, quartered

• 4 cloves garlic

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp sugar

• 4 cups vegetable broth

• 1/2 cup heavy cream

• 1/4 cup fresh basil, chopped

• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Arrange the tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil and season with salt and black pepper.

3. Roast for 35–40 minutes, until the vegetables are tender and lightly caramelized.

4. Transfer the roasted vegetables to a large pot. Add the vegetable broth and sugar, then simmer for 10 minutes.

5. Blend until smooth using an immersion blender or a countertop blender.

6. Stir in the heavy cream, chopped basil, and balsamic vinegar.

7. Simmer for another 5 minutes, stirring occasionally.

8. Taste and adjust seasoning if needed. Serve hot with fresh basil and crusty bread. 🍅🌿🥣

Bourbon Espresso Old Fashion

2026-06-07T17:31:29.925-07:00

BOURBON ESPRESSO OLD FASHIONED

The perfect way to smart your Saturday sweet friends!!!!

INGREDIENTS

Brown Sugar Syrup (if making)

1 cup brown sugar

1 cup water

For the cocktail:

2 ounces bourbon

1.5 ounces (1 shot) of freshly brewed espresso

3/4 ounce brown sugar syrup

2 dashes of chocolate bitters

INSTRUCTIONS

If making homemade brown sugar syrup (store-bought works great, too!), add the brown sugar and water to a saucepan and cook on medium until all the sugar has dissolved. Set aside and let cool.

Brew the espresso and let it cool slightly.

Add ice to a rocks glass and top with the bourbon, syrup, espresso, and bitters.

Stir to combine.

Garnish with shaved chocolate and 3 espresso beans.

Sweet Potato Cake

2026-06-04T05:23:44.802-07:00

Grandma's Famous Sweet Potato Butter Cake

Ingredients:

For the Cake:

2 ½ cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs, room temperature

1 ½ cups cooked and mashed sweet potato purée (roast or boil sweet potatoes, then peel and mash smoothly)

½ cup buttermilk

1 tsp vanilla extract

For the Caramelized Glaze & Topping:

½ cup (1 stick) unsalted butter

1 cup packed brown sugar

¼ cup heavy cream

A pinch of salt

Instructions:

Prepare the Pan and Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Cream Butter and Sugar: In a large mixing bowl (using a hand mixer or stand mixer), cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.

Incorporate Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the mashed sweet potato purée and vanilla extract and mix until fully combined and smooth.

Combine the Batter: Gradually add the sifted dry ingredients to the sweet potato mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined; be careful not to overmix.

Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Prepare the Glaze: While the cake is baking, prepare the glaze. In a small saucepan over medium heat, combine the butter, brown sugar, heavy cream, and a pinch of salt. Bring to a low boil, stirring constantly, and cook for 2-3 minutes until the glaze is smooth, thickened, and a rich caramel color.

Cool and Glaze: Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. While the cake is still warm, carefully invert it onto a wire rack over a baking sheet (to catch any drips). Use a skewer or fork to gently poke holes all over the top surface. Slowly pour the hot caramel glaze evenly over the warm cake, allowing it to soak in and pool slightly to create that beautiful, high-gloss finish. Let the cake cool completely before slicing and serving.

Homemade Ice Cream

2026-04-21T14:05:09.355-07:00

Homemade Ice Cream

2 cans Eagle Brand Sweetened Condensed milk

8 oz Cool Whip

1 tsp vanilla

1/4 tsp salt

6 cups 2% milk

Mix all ingredients together. Mix well and pour in a gallon ice cream freezer. Freeze. This makes a nice creamy vanilla ice cream. ☺️

Subway Italian Herb and Cheese Sub Rolls

2026-04-19T05:03:00.000-07:00

Copycat Subway Italian Herb and cheese subs!

Dough:

3 cups warm water (approx. 110°F)

4 tbsp dry active yeast (or 2 packets)

1/4 cup sugar

1/3 cup oil (vegetable or canola)

1 tbsp salt

2 eggs

1/3 cup instant mashed potato flakes (optional but recommended)

7 1/2 cups bread flour (all-purpose works for a softer bread)

Topping Mixture:

1 tbsp oregano

2 tbsp garlic powder

1 tbsp dried parsley

2 tbsp parmesan cheese

1 cup Colby Jack cheese (finely shredded)

Mix together:

In the bowl of a stand mixer whisk together the yeast and water. Whisk in the sugar, oil, salt, eggs, and the mashed potato flakes if using.

Add the flour and knead for 6 minutes over low speed. Rest the dough for 10 minutes.

Transfer dough onto a floured surface and cut into 4 equal pieces. Cut each piece in half again to make a total of 8 pieces. Gently pat and roll into a 12-inch log.

Wet the tops with water.

Dredge into the Italian Herb Blend.

score the tops (3-4 slashes.)

Allow dough to rise until tripled in size (up to 1 hour if rising in a warm place.)

Sprinkle the tops with shredded Colby and Monterey Jack Cheese.

Bake for 15-18 minutes at 375°F.