Savory Sweet and Satisfying

Butterscotch Custard

2026-03-06T05:00:00.117-05:00

This custard was absolutely delicious and the butterscotch flavor was not overly strong. It was delicious with the caramel and without the caramel.

As I was throughly enjoying this custard, I started to wonder what the difference between pudding and custard was because they tasted the same to me. So I naturally did what anyone would do these days and I googled the answer. I was informed that pudding uses cornstarch to thicken and custard uses eggs to thicken. Plus custard is usually baked in a water bath. Well, this recipe is made very similar to the way I make homemade pudding. So not really sure how this custard is different from the homemade pudding I make, but they are equally delicious.

Butterscotch Custard

Ingredients:

Butterscotch Custard

3 tablespoons unsalted butter
1 cup brown sugar
1/4 cup cornstarch
1 cup heavy cream
2 cups whole milk
3 egg yolks
2 teaspoons vanilla extract

Caramel

1 cup granulated sugar
1/2 cup unsalted butter
1/2 cup heavy cream

Directions:

Butterscotch Custard

In a medium saucepan, over medium heat, melt the butter. Add in the brown sugar and stir until completely melted and combined with the butter.
Stir in the cornstarch and stir until completely combined. Add in the heavy cream and whole milk. Bring the mixture to a slow rolling boil, stirring constantly. Continue to cook and stir until the mixture thickens and coats the back of a spoon.
While the milk mixture is cooking, place the egg yolks in a small bowl. Once the milk mixture has thickened, spoon a small amount of it into the egg yolks while whisking. Continue to whisk and add another small amount of milk mixture. Whisk until completely combined. Pour the egg mixture back into the pot. Bring the mixture back to a boil and boil for 1 minute.
Remove the pot from the heat and stir in the vanilla extract.
Pour the mixture into another bowl or individual containers. Cover the custard with plastic wrap making sure the plastic wrap touch the top of the custard to prevent a crust from forming. Refrigerate until completely cooled.

Caramel

In a small saucepan, over medium heat, melt the butter and sugar, stirring constantly. Keep stirring and cooking until the mixture turns an amber color. Watch it carefully because it can burn very quickly.
Stir in the heavy cream and boil for 1 minute while stirring constantly.
Allow the mixture cool and thicken up.
When ready to eat, spoon some of the caramel sauce over the cooled custard.

Enjoy!!!

*Adapted from The Culinary Chase.

Reuben Sliders

2026-03-04T05:00:00.116-05:00

I love corned beef and I love a good reuben sandwich. These sliders take all the goodness of a reuben sandwich and puts it in a handheld, easier to eat version. But it also makes it a bit easier to eat one too many. The only downside to these sliders is that I do not get to enjoy bread that typically goes with a reuben sandwich. Pumpernickel and marble rye are my favorites, but I also enjoy rye bread as well.

I wonder if I could make those kinds of bread into a slider bun. I have made a homemade version of Kings Hawaiian Rolls. Although I have never made any of the other breads. I guess I will add it to my ever growing list of recipes ideas.

Reuben Sliders

Ingredients:

14 ounces canned sauerkraut
2 tablespoons thousand island dressing
12 Hawaiian rolls
8 slices Swiss cheese
1/2 pound thinly sliced corned beef
1/2 cup unsalted butter, melted
1 1/2 tablespoons dried onion soup mix

Directions:

Preheat the oven to 350º F.
Drain the sauerkraut well and squeeze it dry with some paper towels. Remove as much of the liquid as possible.
Place the sauerkraut into a large bowl and stir in the thousand island dressing. Set aside.
Leaving the rolls attached to each other, cut in half horizontally. Place the bottom part of the rolls into a 9x13 inch baking dish. Play 4 slices of Swiss cheese onto the bottom half of the rolls. Place the corned beef on top of the cheese followed by the sauerkraut. Add the remaining 4 slices of cheese on top of the sauerkraut and place the top half of the buns on top.
In a small bowl, stir together the melted butter and onion soup mix. Brush all of the butter mix onto the tops of the rolls.
Spray some aluminum foil with cooking spray and cover the baking dish, cooking spray side down on the rolls.
Bake for 25 minutes. Remove the aluminum foil and bake an additional 5 minutes or until toasted and browned.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 268
Total Fat		17.5g
Saturated Fat		8.2g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		1.7g
Cholesterol		51.9mg
Sodium		391.8mg
Total Carbohydrates		17.7g
Dietary Fiber		0.1g
Sugars		5.7g
Protein		9.9g
Calcium		12.1%
Iron		2%
Potassium		37.4mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from My Heavenly Recipes.

Make Again Monday: Bacon Ranch Chicken Wrap

2026-03-02T05:00:00.019-05:00

I rather eat a sandwich on sourdough bread than a wrap. However, sometimes I have leftover tortillas from other recipes that I need to use up and a wrap is an easy way to do that. The hardest part of this warp was cooking the chicken. But if you use rotisserie chicken, this wrap becomes even easier.

To see the recipe and original post click here.

Enjoy!!!

Grilled Peanut Butter, Jelly and Banana Sandwich

2026-02-27T05:00:00.000-05:00

I grew up eating peanut butter and banana sandwiches. It never occurred to me to add jelly as well. Combining the classic peanut butter and jelly sandwich with the peanut butter and banana sandwich is very delicious.

It also never occurred to me to grill a peanut butter sandwich. I was a bit unsure how I would like such a sandwich grilled, but it turned out delicious. The way the warm melty peanut butter combined with the bananas in the middle and jelly on the bottom was absolutely delicious.

For this sandwich, you can use more of less of the ingredients depending on how much you like in your sandwich. It also depends on the size of bread you use. I used creamy peanut butter because I do not like the crunchy variety. I place the bananas in a single layer on the peanut butter side. For the jelly you could also use jam or preserves in whichever flavor you like best. I was never a grape jelly person, I always preferred strawberry, raspberry or blackberry the best.

Grilled Peanut Butter, Jelly and Banana Sandwich

Ingredients:

2 slices bread
2 tablespoons creamy peanut butter
1 tablespoon jelly
1 small banana, sliced

Directions:

Preheat a griddle or skillet over medium-low heat.
Spread desired amount of peanut butter on one slice of bread.
Spread desired amount of jelly on other slice of bread.
Place banana slices in a single layer on the peanut butter. Place jelly slice of bread on top, jelly side down.
Place sandwich on griddle or in skillet and cook until bread is lightly browned, about 3-5 minutes. Carefully flip over and cook on other side until lightly browned, about 3-5 minutes.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 498
Total Fat		18.3g
Saturated Fat		3.6g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0g
Cholesterol		0mg
Sodium		400mg
Total Carbohydrates		77.9g
Dietary Fiber		5.7g
Sugars		32g
Protein		13.7g
Calcium		6.5%
Iron		16%
Potassium		514.3mg
Vitamin A		0%
Vitamin C		32.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Dining and Cooking.

Coffee Pudding

2026-02-25T05:00:00.082-05:00

Oh my goodness is this pudding absolutely delicious. It is so smooth and silky with the prefect coffee flavor.

I love making homemade pudding and it is so much better than the store bought premade and make it yourself varieties. Unfortunately, I do not make pudding often, typically I make it when I have a recipe that uses egg whites only and homemade pudding is a great way to use up the egg yolks.

Coffee Pudding

Ingredients:

1 cup milk
1 cup half and half
1 tablespoon coffee grounds
3 egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter
whipped cream, optional

Directions:

In a medium saucepan, heat the milk and half and half over medium heat until hot, but not simmering or boiling.
Remove from the heat and stir in the coffee grounds. Let sit for 3 minutes. For a more intense coffee flavor allow the grounds to sit longer.
Place a mesh strainer over a bowl and place a coffee filter into the strainer. Pour the milk mixture into the coffee filter. Set the milk aside and throw away the coffee filter.
Rinse out the saucepan and add in the egg yolks, sugar and cornstarch. Whisk to combine.
While whisking pour in the coffee milk mixture. Heat over medium heat, stirring constantly until the mixture comes to boil and thickens.
Immediately pour the pudding through the mesh sieve into the bowl, pushing with the back of a spoon, leaving any chunks in the strainer.
Remove the strainer and immediately stir in the vanilla and butter. Continue to stir until well combined and butter is melted.
Allow the pudding to cool a bit at room temperature then cover the bowl and refrigerate. Alternatively, you can divide the mixture into 4 individual bowls cover and refrigerate. To prevent a crust from forming on the pudding, place a piece of saran wrap directly on the pudding and then refrigerate.
Before serving, top with whipped cream if desired.

Enjoy!!!

Yields: 4 servings

*Adapted from The View From Great Island.

Make Again Monday: Pizza Grilled Cheese

2026-02-23T05:00:00.013-05:00

Whenever I have left over ingredients from pizza night, this is always my go to lunch the next day. It is a delicious way to use up those leftovers.

To see the recipe and original post click here.

Enjoy!!!

Banana French Toast

2026-02-20T05:00:00.140-05:00

Lately making a special breakfast has not been happening. I have been prioritizing sleep on Saturday, which is the only day out of the week I can sometimes sleep in. Even though I plan breakfasts to make, by the time I get up and exercise and then shower, it is after 10. If I were to make breakfast at that time it would be close to 11 by the time I would be eating. After exercising I am hungry and do not want to wait to eat breakfast. Thankfully this is a make ahead breakfast, so I forced my self to make it after dinner on Friday, so all I had to do was preheat the oven and bake the casserole after exercising.

This french toast is so delicious and I did not feel too guilty eating a brown sugar caramel sauce with breakfast because it is mixed with bananas and bananas are healthy. The homemade brown sugar caramel banana sauce is easy to make and layered between the bread cubes for a delicious french toast casserole that is topped with and equally delicious brown sugar crumble.

This is a most delicious to way to start a relaxing Saturday morning.

Banana French Toast

Ingredients:

Brown Sugar Banana Caramel

6 tablespoons unsalted butter
3/4 cup packed light brown sugar
2 tablespoons pure maple syrup
3 firm-ripe bananas, sliced

French Toast

8 eggs
1 cup whole milk
1 cup half and half
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 tablespoon pure vanilla extract
16 ounce loaf French bread, cut into 1 inch cubes

Brown Sugar Crumble

1/3 cup packed light brown sugar
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, room temperature

Directions:

In a large skillet, over medium heat, melt the butter. Add in the brown sugar and maple syrup. Cook stirring constantly until the mixture is smooth, about 2-3 minutes.
Once the mixture is smooth, remove from the heat and carefully stir in the sliced bananas. Set aside and allow to cool to room temperature.
Spray a 9x13 inch baking dish with cooking spray.
In a large bowl, whisk together the eggs, milk, half and half, brown sugar, cinnamon and vanilla.
Place half of the bread cubes into the prepared baking dish. Evenly spoon half of the brown sugar banana caramel sauce over top of the bread. Place the remaining bread cubes on top. Evenly spoon the remaining brown sugar banana caramel mixture over top of the bread cubes. Cover the baking dish with cooking spray and refrigerate overnight.
In a small bowl, whisk together the brown sugar, flour and cinnamon. Cut the butter into small cubes and add into the bowl. Using a pastry blender cut the butter into the sugar flour mixture until the mixture resembles coarse sand. Cover the bowl and refrigerate until ready to bake french toast.
In the morning, preheat the oven to 350º F. Remove the french toast and brown sugar crumble from the refrigerator and uncover.
Crumble the the topping over the french toast. Bake uncovered for 40-55 minutes or until golden brown and center is set.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 513
Total Fat		22g
Saturated Fat		12g
Trans Fat		0g
Polyunsaturated Fat		0.5g
Monounsaturated Fat		2g
Cholesterol		238.1mg
Sodium		370.8mg
Total Carbohydrates		62.4g
Dietary Fiber		1.5g
Sugars		27.5g
Protein		13.5g
Calcium		14%
Iron		14.2%
Potassium		232.3mg
Vitamin A		6.8%
Vitamin C		9.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Celebrating Sweets.

Coconut Milk Latte

2026-02-18T05:00:00.063-05:00

Every so often I use canned coconut milk for a recipe and end up with some leftover. It seems a recipe almost never uses a whole can. This problem of trying to find a way to use up the leftovers, caused me to find this latte. This creamy latte is such a delicious way to use of leftover coconut milk or even buy coconut milk just to make it.

Coconut Milk Latte

Ingredients:

1/2 cup strong brewed coffee
2 1/2 teaspoons maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 cup coconut milk

Directions:

To the hot coffee, stir in the maple syrup, cinnamon and vanilla.
In a microwave safe glass, ese a milk frother or a whisk and forth until doubled in volume. Microwave the coconut milk for 20-30 seconds or until warm.
Pour the milk over the coffee and sprinkle with cinnamon.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 304
Total Fat		10.7g
Saturated Fat		10.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		0mg
Sodium		15.1mg
Total Carbohydrates		47.4g
Dietary Fiber		0.2g
Sugars		46g
Protein		2.5g
Calcium		5.9%
Iron		4.4%
Potassium		227.1mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from The littlest Crumb.

Make Again Monday: Cheesy Hash Brown Bites

2026-02-16T05:00:00.014-05:00

An easy side dish that is easy to change up with different cheeses or meat. They taste really good with ground breakfast sausage.

To see the recipe and original post click here.

Enjoy!!!

Crispy Potato Wedges

2026-02-13T05:00:00.090-05:00

These potatoes are simply seasoned and baked until crispy. Sometimes all a potato wedge needs is a just a little bit of seasoning to make a delicious side.

I love a well seasoned fry with plenty of seasoning, but there is also something to be said for a fry that is seasoned with a few simple seasonings.

Crispy Potato Wedges

Ingredients:

1 1/2 pounds russet potatoes
3 tablespoons olive oil
1 tablespoon seasoned salt
3/4 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1/4 cup grated parmesan cheese

Directions:

Preheat the oven to 425º F. Line a baking sheet with aluminum foil.
Cut the potatoes in half and then cut each half into 4 wedges.
In a large bowl, add in the potato wedges, oil, seasoning salt, parsley, black pepper and cheese. Stir until the potatoes are well coated.
Place the potatoes onto the prepared baking sheet, leaving space between each wedge.
Bake for 20 minutes, then flip each potato wedge over and bake for additional 15 minutes or until crispy.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 343
Total Fat		12.8g
Saturated Fat		3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		3.8mg
Sodium		1260.3mg
Total Carbohydrates		52.6g
Dietary Fiber		4.4g
Sugars		2g
Protein		9.1g
Calcium		12.8%
Iron		14.2%
Potassium		1256.7mg
Vitamin A		1.5%
Vitamin C		90.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Simply Scratch.

Raspberry Cheesecake Cupcakes with White Chocolate Swiss Meringue Buttercream

2026-02-11T05:00:00.193-05:00

I made these cupcakes to take to work, to help get us through the winter blues and have a treat for Valentines Day. I doubled the recipe and ended up with an odd number of cupcakes. A single recipe will yield about 15. The recipe below is for a single batch of cupcakes.

Theses cupcakes are a bit more involved than a typical one, but oh so worth it. The cupcakes are filled with a cream cheese filling giving them a creamy and delicious center. The top of the cupcake is covered in mashed raspberries and then topped with the most deliciously rich and silky buttercream.

To get the cheesecake filling in these cupcakes, I added a bit of batter to the liners, made a little indent in the batter, added in some cheesecake filling and then topped with more batter.

Raspberry Cheesecake Cupcakes with White Chocolate Swiss Meringue Buttercream

Ingredients:

Cheesecake Filling

6 ounces cream cheese, room temperature
3 tablespoons sour cream
1/3 cup granulated sugar

Cupcakes

1 1/4 cups cake flour
1 teaspoon baking powder
3/4 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 egg, room temperature
1/2 cup whole milk

Raspberry Topping

1 cup raspberries, mashed

White Chocolate Swiss Meringue Buttercream

3 egg whites
3/4 cup granulated sugar
1 cup unsalted butter, room temperature cut into tablespoon pieces
8 ounces white chocolate, melted and cooled to room temperature

Directions:

Cheesecake Filling

In a medium bowl, using an electric mixer, beat together the cream cheese, sour cream and sugar. Continue beating until well mixed.

Cupcakes

Preheat the oven to 350º F. Line two muffin tins with 15 liners.
In a medium bowl, sift together the cake flour and baking powder. Set aside
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
Add in the egg and mix until well combined.
With the mixer on low, add in 1/3 of the flour, followed by half of the milk. Repeat this again, ending with the last 1/3 of flour. Mix just until combined, do not over mix.
Place a slightly heaping tablespoon of batter into the liners. Make a small indent in the batter and add in 2 teaspoons of cheesecake filling. If you still have filling left, add a little bit more to each liner until all of it is used up. Top the cheesecake filling with more batter filling the liners about 3/4 full.
Bake for 15-18 minutes or until an inserted toothpick comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes and then remove and place on a cooling rack and allow to cool completely.

White Chocolate Swiss Meringue Buttercream

In a heatproof medium bowl, whisk together the egg whites and sugar.
Place the bowl over a pot of simmering water, the bowl should not touch the water. Whisk constantly until the mixture reaches 160º F and the sugar is completely dissolved.
Carefully pour the mixture into the bowl of a stand mixer. Using the whisk attachment, beat on medium-high speed until stiff glossy peaks form and the bowl feels room temperature and not warm.
Switch to the paddle attachment.
With the mixer on medium speed add the butter 1 tablespoons at a time mixing until it is completely incorporated before adding more butter. With the mixer still running, pour in the melted chocolate. The mixture may appear clumpy or curdled, this is normal, keep on mixing and it will become smooth again.
Top each cooled cupcake with some mashed raspberries.
Place some buttercream into a pipping bag fitted with your desired tip. Pipe the buttercream onto the cupcakes.

Enjoy!!!

Yields: about 15 cupcakes

*Adapted from Little Yellow Barn.

Make Again Monday: Broccoli, Bacon and Cheddar Cheese Chicken

2026-02-09T05:00:00.015-05:00

This dish is such an easy one. Perfect for those busy weeknights when you do not have a lot of time to get dinner ready.

To see the recipe and original post click here.

Enjoy!!!

Lemon Ricotta Pancakes with Blackberry Syrup

2026-02-06T05:00:00.005-05:00

These pancakes have me dreaming of warm weather and sunshine. Even though I have lived somewhere in the midwest my whole life I am not a winter girl. I do not like snow, I do not like being cold and I do not like having to run on the treadmill because it gets too cold to run outside. I will bundle up to run in the snow and cold but even I have my limits and sometimes it is just too cold.

The lemon in these pancakes adds a tang and brightness to the pancakes. The ricotta makes the pancakes fluffy and tender. The homemade blackberry syrup just completes the pancakes making them even more delicious and summery. Hurry up spring and summer!

Lemon Ricotta Pancakes with Blackberry Syrup

Ingredients:

Lemon Ricotta Pancakes

1/2 cup all purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1 tablespoon baking powder
1 cup milk
2 eggs
1/2 cup ricotta
1 teaspoon vanilla extract
1 lemon, zest and juice

Blackberry Syrup

3/4 cup granulated sugar
1/4 cup cornstarch
1/2 cup water
4 cups frozen or fresh blackberries

Directions:

Lemon Ricotta Pancakes

Preheat a griddle over medium heat.
In a medium bowl, whisk together the flour, sugar, baking soda and powder.
In another medium bowl, whisk together the milk, eggs, ricotta, vanilla, lemon zest and juice.
Pour the wet ingredients into the dry and stir just until combined.
Coat the griddle with either butter or olive oil. Using a 1/4 cup measuring cup, pour the batter onto the griddle and cook until bubbles start to form and the bottom is golden brown. Flip the pancake over and cook on the other side until golden brown.

Blackberry Syrup

In a medium saucepan, whisk together the sugar and cornstarch. Slowly whisk in the water until smooth.
Stir in the blackberries.
Heat over medium heat and bring to a boil, stirring frequently. Allow to cook, stirring frequently until the sauce has thickened.
If the sauce is too thick stir in a bit of water.

Enjoy!!!

Nutrition Facts
Servings: 9
Amount Per Serving
Calories: 204
Total Fat		2.3g
Saturated Fat		1.1g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.4g
Cholesterol		47.8mg
Sodium		346.2mg
Total Carbohydrates		40.9g
Dietary Fiber		3.3g
Sugars		28.5g
Protein		5g
Calcium		18.1%
Iron		4.6%
Potassium		179.1mg
Vitamin A		4.2%
Vitamin C		6.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic and Lauren's Latest.

Salisbury Steak Meatballs

2026-02-04T05:00:00.112-05:00

Lately my area has been getting hit hard with freezing cold temperatures and snow. Winter is already depressing enough, this just makes it worse. However, this meal is one of those good comforting meals perfect for this horrible winter weather.

If you like salisbury steak then this is a meal for you. It has the flavor of salisbury steak, but in meatball form. What is not to love about meatballs in a delicious gravy served over creamy mashed potatoes. This would also taste great over egg noodles.

Salisbury Steak Meatballs

Ingredients:

32 ounces frozen meatballs
4 tablespoons unsalted butter
1 yellow onion, thinly sliced
3 tablespoons all purpose flour
1 packet brown gravy mix
2 1/2 cups low sodium beef broth
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 tablespoon dijon mustard
1/2 teaspoon black pepper

For Serving

mashed potatoes

Directions:

Cook the meatballs according to the package directions.
Meanwhile, in a large skillet, over medium heat, melt the butter.
Add in the onion and stir to coat in butter. Cook stirring occasionally until they start to lightly brown, about 12-15 minutes.
Add the flour and packet of brown gravy mix. Stir to mix and cook for 1 minute stirring constantly.
Slowly pour in the beef broth while stirring constantly.
Stir in the ketchup, Worcestershire, dijon mustard and black pepper.
Bring the mixture to a simmer, reduce the heat to low and simmer until the meatballs have finished cooking and the sauce has thickened a little bit.
Once the meatballs are done, add them to the gravy and stir to coat in the gravy.
Serve the meatballs over mashed potatoes.

Enjoy!!!

Notes:

Nutritional info does not included mashed potatoes.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 499
Total Fat		37.9g
Saturated Fat		16.4g
Trans Fat		1.7g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		95.6mg
Sodium		1320.2mg
Total Carbohydrates		17.8g
Dietary Fiber		2.2g
Sugars		4g
Protein		21.8g
Calcium		7.7%
Iron		13.9%
Potassium		51.7mg
Vitamin A		3.4%
Vitamin C		16.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Country Cook.

Make Again Monday: Roasted Garlic Pasta with Adobo Cream Sauce

2026-02-02T05:00:00.038-05:00

Roasted garlic, chipotle peppers and diced tomatoes added to pasta make for a delicious spicy side dish. Although I could eat this as a main dish because it is so yummy.

To see the recipe and original post click here.

Enjoy!!!

Hibachi Noodles

2026-01-30T05:00:00.130-05:00

I absolutely love Wasabi, a Japanese restaurant where they cook on a griddle right in front of you. Every year on the last day of school a bunch of us teacher go there to celebrate the end of the school year. I always look forward to that day and especially the meal. I love everything about the meal, the fried rice, the vegetables, the steak, the noodles, even the soup and salad you get before the main meal. Plus they make a deliciously strong adult beverage.

Although these noodles look pretty plain, they do have good flavor. Not quite as good as the ones from the restaurant, but good for a homemade version. The original recipe listed three different kinds of noodles that could be used, yakisoba, lo mein or angel hair. I choose angel hair because of the price, although I did question it because angel hair is a thinner noodle than the ones I get at the restaurant. Next time I will probably just use spaghetti noodles, the angel hair was a bit too thin for my liking. Or maybe one of the speciality noodles will go on sale making it a bit more budget friendly and I can try them.

Hibachi Noodles

Ingredients:

Hibachi Cooking Oil

1 1/2 teaspoons sesame seed oil
3 3/4 teaspoons olive oil
2 tablespoons rice cooking wine
1 tablespoon low sodium soy sauce

Hibachi Noodles

1 pound spaghetti noodles or angel hair pasta
1 tablespoon sesame seed oil
fresh ground black pepper
3 tablespoons unsalted butter
1 1/2 tablespoons minced garlic
3/4 teaspoon ground ginger
1 tablespoon hoisin sauce
2 tablespoons granulated sugar

Directions:

In a small bowl, whisk together the hibachi cooking oil ingredients and set aside.
In a large pot, cook the noodles according to the package directions until al dente. Drain well.
Return the noodles to the pot and drizzle with sesame seed oil and a few turns of black pepper. Toss to coat and set aside.
Heat a large wok over medium heat. Whisk the cooking oil and add to the wok along with the butter, and garlic. Sauté until the garlic is tender, about 1-2 minutes.
Add in the ginger, pasta, hoisin sauce and sugar. Cook the noodles until they are heated through, turning occasionally, about 2 minutes.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 195
Total Fat		9.5g
Saturated Fat		3.4g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		1.9g
Cholesterol		11.2mg
Sodium		115.2mg
Total Carbohydrates		22.6g
Dietary Fiber		1.1g
Sugars		4.6g
Protein		3.6g
Calcium		0.4%
Iron		0.6%
Potassium		15mg
Vitamin A		0%
Vitamin C		0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Bake it with Love

Mocha Rice Krispie Treats

2026-01-28T05:00:00.099-05:00

These delicious treats almost didn't happen. The plan was to make hot chocolate rice krispie treats, but when I went to make them, my kids had used up all of the cocoa powder and didn't tell me. While I fuming, I saw a jar of espresso powder and that got me thinking. If I replaced the cocoa powder with espresso powder I would have a mocha rice krispie treat. There would still be the chocolate flavor from the chocolate chips and the espresso powder should add a bit of coffee flavor.

The result was delicious! It had a subtle coffee flavor and the right amount of chocolate flavor. I used dark chocolate chips, but you can use semi-sweet or milk depending on your preference. I happen to prefer dark chocolate and it paired very well with the espresso powder.

Mocha Rice Krispie Treats

Ingredients:

6 tablespoons unsalted butter
15 ounces mini marshmallows
2 tablespoons espresso powder
1/2 teaspoon vanilla extract
8 cups Rice Krispies Cereal
1 1/2 cups mini marshmallows, plus more for topping
2/3 cup dark chocolate chips, plus more for topping

Directions:

Spray a 9x13 inch baking dish with cooking spray.
In a large pot, over medium-low heat, melt the butter. Add in the 15 ounces of marshmallows and stir until completely coated in butter. Cook until the marshmallows are completely melted, about 5-8 minutes, stirring often.
Remove the pot from the heat and stir in the espresso powder and vanilla.
Pour in the cereal and stir well until everything is completely combined.
Allow the mixture to cool for about 5 minutes.
Add in the 1 1/2 cups marshmallows and chocolate chips, stirring just until evenly distributed, they do not need to be completely melted.
Pour the mixture into the prepared baking dish and press down into an even layer.
Sprinkle the top with some more mini marshmallows and dark chocolate chips. Gently press down so they stick to the top of the treats.
Allow the treats to cool for at least 30 minutes to an hour before cutting into squares. You want the treats to harden so they hold their shape when cutting them.

Enjoy!!!

*Adapted from Your Home Made Healthy.

Make Again Monday: Spicy Cheese Bread

2026-01-26T05:00:00.026-05:00

I love the spiral shape of this bread, it looks so good. I also could not get enough of this cheesy and spicy bread. I looked forward to being able to eat this bread as leftovers with dinner.

To see the recipe and original post click here.

Enjoy!!!

Seasoned Baked Potato Wedges

2026-01-23T05:00:00.087-05:00

If I am going to eat fries, they have to be crispy. I can not stand a soggy fry. These fries are not only crispy but also well seasoned to give the some good flavor. To make them even better they are baked and not fried.

Seasoned Baked Potato Wedges

Ingredients:

5 large russet potatoes
1/3 cup canola oil
5 cloves garlic, minced
1 cup grated parmesan cheese
1 tablespoon cornstarch
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder

Directions:

Preheat the oven to 450ºF. Line two baking sheets with aluminum foil and spray with cooking spray.
Wash and dry the potatoes. Slice the potatoes in half lengthwise and then slice into equally sized wedges, about 4.
Add the potatoes to a large bowl and drizzle with canola oil and add in garlic. Stir until well combined.
Add in the parmesan cheese, cornstarch, pepper, onion powder, paprika and chili powder. Stir until the potatoes are well coated in the seasoning.
Spread the potatoes out onto the prepared baking sheets leaving space in between each wedge.
Bake for 15 minutes.
Reduce the oven temperature to 375º F and bake for 15 minutes. Remove the baking sheets from the oven and flip the potatoes over and bake for an additional 25 minutes or until crispy and golden brown.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 218
Total Fat		13.9g
Saturated Fat		3.7g
Trans Fat		0g
Polyunsaturated Fat		2.7g
Monounsaturated Fat		6g
Cholesterol		7.5mg
Sodium		250.4mg
Total Carbohydrates		19g
Dietary Fiber		1.7g
Sugars		0.7g
Protein		8.1g
Calcium		17%
Iron		4.9%
Potassium		415.8mg
Vitamin A		9.7%
Vitamin C		29.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Chunky Chef.

Sausage Breakfast Muffins

2026-01-21T05:00:00.073-05:00

Oh my goodness, these muffins are so good. I had two of them and could have easily eaten another one. I really had to restrain myself from eating another one, that's how good they are.

When making these I used my Homemade Bisquick. I do not use Bisquick often enough to warrant buying a box of it, so I use a homemade version and make it as needed for a recipe.

Sausage Breakfast Muffins

Ingredients:

16 ounces roll breakfast sausage
4 eggs
4 ounces sharp cheddar cheese, shredded
1 cup Bisquick mix

Directions:

Preheat the oven to 350º F. Grease a 12-cup muffin tin with cooking spray.
In a large skillet, over medium-high heat, cook and crumble the sausage until completely cooked. Drain off any grease and allow the sausage to cool slightly.
In a large bowl, lightly beat the eggs. Add in the shredded cheese, Bisquick and cooked sausage. Stir everything together until well mixed.
Evenly divide the mixture between the muffin cups, filling about 3/4 full.
Bake for 18-20 minutes or until golden brown on top.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 229
Total Fat		15.8g
Saturated Fat		6.6g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		0.7g
Cholesterol		92mg
Sodium		532.9mg
Total Carbohydrates		8.2g
Dietary Fiber		0g
Sugars		0g
Protein		12.8g
Calcium		7.4%
Iron		4.4%
Potassium		6.7mg
Vitamin A		2%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Kitchen Fun with my 3 Sons.

Make Again Monday: Crockpot Creamy Chipotle Chicken Tortellini

2026-01-19T05:00:00.027-05:00

I have developed a love hate relationship with crock pots. I love the convince of them, but every single one cooks differently. This is the first time I have made this meal since getting a new crock pot and added the same amount of liquid I did with my old crock pot and it was clearly too much and the meal turned out very liquidy, more like a soup.

Even with a lot of extra liquid, it is still a delicious meal that is easy to make. Plus I love the convince of it being an all in one meal, meaning I do not need to cook a side or vegetable to go with it.

To see the recipe and original post click here.

Enjoy!!!

Snickerdoodle Pancakes

2026-01-16T05:00:00.115-05:00

Growing up I could not wait to be an adult, now that I have been an adult for a long while now. It is vastly overrated. One of the worst parts is having to come up with meals to make for the rest of your life. With the internet and access to millions of recipes it makes it easy to find something to make, but sometimes I find a recipe, make it, enjoy and go to blog it and realize i've already made a recipe like it with the same name. Oh well, maybe one to these days I will go though and make the recipes side by side and do a taste test. Although every time I made similar recipes with the intent to only keep one I end up liking both and blog them both. So that idea might not work so well.

All that really matters is these pancakes are delicious. They take the flavor of snickerdoodle cookies and turn them into a yummy breakfast.

Snickerdoodle Pancakes

Ingredients:

Pancakes

1 cup all purpose flour
2 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
1 egg
1 cup milk
1 teaspoon vanilla extract

Cinnamon Syrup

1/2 cup maple syrup
2 tablespoon unsalted butter
2 teaspoon ground cinnamon

Cinnamon Sugar

1/4 cup granulated sugar
1 tablespoon ground cinnamon

Directions:

Pancakes

Preheat a griddle over medium heat.
In a medium bowl, whisk together the flour, baking soda, sugar and cinnamon.
In another medium bowl, whisk together the butter, egg, milk and vanilla extract, wicking until well combined.
Pour the dry ingredients into the wet and stir just until combined.
Using a 1/4 measuring cup, scoop out batter and pour onto the preheat griddle. Cook until bottom is golden brown and bubble form and pop, about 3 minutes. Flip and cook on the other side until bottom is golden brown, about 2-3 minutes. Repeat with the remaining batter.
When serving the pancakes sprinkle the tops with cinnamon sugar and drizzle with syrup.

Cinnamon Syrup

In a small saucepan add in the maple syrup, butter and cinnamon. Cook over medium heat, stirring occasionally until warmed through.

Cinnamon Sugar

In a small bowl, whisk together the sugar and cinnamon.

Enjoy!!!

Nutrition Facts
Servings: 8 pancakes
Amount Per Serving
Calories: 235
Total Fat		8.2g
Saturated Fat		4.9g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		2.3g
Cholesterol		43.5mg
Sodium		147.6mg
Total Carbohydrates		37.5g
Dietary Fiber		1g
Sugars		24.1g
Protein		3.8g
Calcium		14.1%
Iron		3.6%
Potassium		60.7mg
Vitamin A		6.4%
Vitamin C		0.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from This Mama Loves.

Homemade Bisquick

2026-01-14T05:00:00.059-05:00

Sometimes I come across a recipe that I want to make and it calls for bisquik. I do not use it often enough to justify buying a box of it. It would probably expire before I would use it all up. Bedside, I'd rather make my own and that way I know exactly what is in it and it is a lot less expensive.

Homemade Bisquick

Ingredients:

1 cup all purpose flour
1 1/2 teaspoons baking powder
1 tablespoon unsalted butter

Directions:

Sift the flour into a medium bowl.
Whisk in the baking powder.
Cut the butter into the flour mixture using a pastry blender until evenly combined.
Use in any recipe that calls for Bisquick or baking mix.
Refrigerate any leftovers.

Enjoy!!!

Notes:

Original recipe calls for 1/4 teaspoon salt added with the baking powder.

You can use shortening in place of the butter. If you use shortening you do not need to refrigerate the leftovers. Just store in a sealed container.

*Adapted from All Recipes.

Make Again Monday: Spicy Hawaiian Meatballs with Coconut Pineapple Sauce

2026-01-12T06:00:00.029-05:00

I love it when a problem gets solved and result is better than what the original would have been. I explain how this all came to be in the original post if you want to read about it.

This dish is a great combination of sweet and spicy. The meatballs have a little bit of spiciness to them, thanks to the little bit of chorizo mixed with the ground turkey. The pineapple chunks add a little bit of sweetness and it is all accented by a creamy coconut and pineapple sauce.

To see the recipe and original post click here.

Enjoy!!!

Banana Bread Doughnuts with Chocolate Glaze

2026-01-09T05:00:00.102-05:00

I am glad that my daughters have a bit of my love for baking. My youngest loves to bake doughnuts and made these. I took one bit and said they tasted like banana bread, considering the name it is a good thing they taste that way.

I am glad to be able to enjoy a delicious baked good without having to do the baking. Now if I could only get my girls to clean up their messes in the kitchen it would be a win-win. For now, I will ignore the mess in the kitchen and enjoy my doughnut.

Banana Bread Doughnuts with Chocolate Glaze

Ingredients:

Doughnuts

3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 ripe bananas, mashed
3 tablespoons granulated sugar
1 egg
1/2 teaspoon vanilla extract
2 tablespoons canola oil

Chocolate Glaze

1 1/2 cups powdered sugar
1/4 cup cocoa powder
1-2 tablespoons water

Directions:

Preheat the oven to 350º F. Spray a doughnut pan with cooking spray.
In small bowl, whisk together the flour, baking powder, baking soda, cinnamon and nutmeg.
In a medium bowl, whisk together the mashed bananas, sugar, egg, vanilla and oil.
Fold the dry ingredients into the wet mixture just until combined.
Spoon the batter into the prepared doughnut pan, filling each cavity about 3/4 full.
Bake for 10 minutes. Allow the doughnuts to cool completely, then remove from the pan.
Once the doughnuts are completely cool, in a medium bowl, whisk together all of the glaze ingredients.
Dip the top of each doughnut into the chocolate glaze and place on a plate to allow the glaze to set.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 401
Total Fat		4.4g
Saturated Fat		0.7g
Trans Fat		0g
Polyunsaturated Fat		1.1g
Monounsaturated Fat		2.5g
Cholesterol		23.1mg
Sodium		118mg
Total Carbohydrates		90.7g
Dietary Fiber		2g
Sugars		74.5g
Protein		3g
Calcium		2.5%
Iron		7%
Potassium		153.2mg
Vitamin A		1.3%
Vitamin C		3.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Something Swanky.

Savory Sweet and Satisfying

Butterscotch Custard

Reuben Sliders

17.5g

8.2g

0g

0.1g

1.7g

51.9mg

391.8mg

17.7g

0.1g

5.7g

9.9g

12.1%

2%

37.4mg

0%

0%

Make Again Monday: Bacon Ranch Chicken Wrap

Grilled Peanut Butter, Jelly and Banana Sandwich

18.3g

3.6g

0g

0.1g

0g

0mg

400mg

77.9g

5.7g

32g

13.7g

6.5%

16%

514.3mg

0%

32.2%

Coffee Pudding

Make Again Monday: Pizza Grilled Cheese

Banana French Toast

22g

12g

0g

0.5g

2g

238.1mg

370.8mg

62.4g

1.5g

27.5g

13.5g

14%

14.2%

232.3mg

6.8%

9.4%

Coconut Milk Latte

10.7g

10.6g

0g

0g

0g

0mg

15.1mg

47.4g

0.2g

46g

2.5g

5.9%

4.4%

227.1mg

0%

0%

Make Again Monday: Cheesy Hash Brown Bites

Crispy Potato Wedges

12.8g

3g

0g

0g

0g