Savory Sweet and Satisfying

Iced Tiramisu Latte

2026-05-15T05:00:00.128-04:00

I like the Italian dessert, tiramisu, and have tried several lattes based on the delicious dessert. However, know of them tasted good, the mascarpone cheese flavor was too strong, even reducing the amount of cheese did not help. When I came across another recipe I looked at it because I really wanted to find a latte that tasted good, like the dessert.

I had high hopes for this drink, since it was made different than the others I tried. Turns out the simple changes made all the difference. I think the great taste is due to the chocolate in the coffee not just sprinkled on top and the sweetened condensed milk. The others were not as sweet and had a strong mascarpone flavor, where as this one has subtle mascarpone flavor and is perfectly sweet.

The best part of this latte was that it fit into this glass I love, but don't get to use often because it does not hold a lot. The next time I made it, I did 1.5 times the recipe, since the first one was gone way too fast, but was still able to fit in the glass.

Iced Tiramisu Latte

Ingredients:

1/2 cup cold brew coffee
1 tablespoon dark cocoa powder
1 teaspoon granulated sugar
2/3 cup milk
1/4 cup heavy cream
1/2 tablespoon milk
1 tablespoon mascarpone cheese, softened
1 tablespoon sweetened condensed milk
1/4 teaspoon vanilla extract

Directions:

In a glass, add in the coffee, dark cocoa powder and granulated sugar. Use a frother to blend everything together. Stir in the milk.
In a small glass measuring cup, add in the heavy cream, milk, mascarpone, sweetened condensed milk and vanilla. Use a frother to blend everything together. Pour the mixture on top of the coffee.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 436
Total Fat		30.7g
Saturated Fat		21g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		114.5mg
Sodium		147.2mg
Total Carbohydrates		30.2g
Dietary Fiber		0g
Sugars		28.2g
Protein		12.7g
Calcium		26.8%
Iron		0.6%
Potassium		413.9mg
Vitamin A		7.%
Vitamin C		1.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Life Style of a Foodie.

Honey Mustard Chicken Salad

2026-05-13T05:00:00.133-04:00

The honey mustard flavor of this salad is so amazing, so delicious and makes a perfect salad.

The original recipe also included corn and avocado. I left off corn because the family and I didn’t think it went well with strawberries. We did not add the avocado, since we are not big fans of it.

We were also not sure about how the strawberries would taste with honey mustard, but we went with it because we have been surprised by interesting combinations before.

Next time I would definitely do the corn and not the strawberries. Like we thought the strawberries and honey mustard didn’t go well together, in our opinion. The recipe will list all ingredients and you can decided which ones you want to use. I can’t wait to make again with the changes!

Honey Mustard Chicken Salad

Ingredients:

Honey Mustard Dressing

1/2 cup whole grain dijon mustard
2 green onions, thinly sliced
3 tablespoons olive oil
1 1/2 tablespoons honey
1 tablespoon white balsamic vinegar
black pepper, to taste

Salad

1 pound boneless skinless chicken breasts
1 tablespoon canola oil
black pepper, to taste
4 slices turkey bacon, cooked and crumbled
1 head romaine lettuce, chopped
1 1/2 cups quartered strawberries
1 avocado, halved, seeded, peeled and sliced
1 cup roasted corn kernels

Directions:

In a medium bowl, whisk together the dijon mustard, green onions, olive oil, honey, vinegar and black pepper. Place 1/3 of the mixture into a resealable bag. Cover the bowl and place the remaining 2/3 mixture into the refrigerator until ready to serve the salad.
Add the chicken to the bag and seal. Combine the chicken and the dressing. Marinate the chicken in the refrigerator for 2-6 hours, turning the bag occasionally.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
Remove the chicken from the marinade and season with black pepper. Add the chicken to the skillet and cook until golden brown, about 5-7 minutes. Turn the chicken over and cook on the other side until golden brown and completely cooked, about 5-7 minutes.
While the chicken cooks, place the lettuce in a large bowl. Top with the bacon and desired toppings.
Once the chicken is done, allow to rest for 5-10 minutes and then cut into bite sized pieces and place on top of the salad.
Pour the reserved dressing over the salad and toss to combine. Serve immediately.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 474
Total Fat		27g
Saturated Fat		3.6g
Trans Fat		0g
Polyunsaturated Fat		1.9g
Monounsaturated Fat		14.8g
Cholesterol		75mg
Sodium		866mg
Total Carbohydrates		34.5g
Dietary Fiber		7.4g
Sugars		14.2g
Protein		24.8g
Calcium		12.8%
Iron		14.7%
Potassium		703mg
Vitamin A		272.6%
Vitamin C		73.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

Make Again Monday: Tater Tot Waffle Jalapeño and Bacon Grilled Cheese

2026-05-11T05:00:00.028-04:00

This is one of those "cheat" meals. It is most definitely not healthy and I most definitely could not just eat a 1/4 of it. When I plan to make this, I always make it after a long run and eat it as a brunch. That way when I eat the whole thing I do not feel as guilty since I just burned a ton of calories.

I try hard to eat healthy, but then I find and make meals like this which make it so hard. I try to live by the motto of everything in moderation, but delicious food like this make it so hard.

To see the recipe and original post click here.

Enjoy!!!

Rhubarb Oatmeal

2026-05-08T05:00:00.100-04:00

I absolutely love rhubarb! The problem is it can be hard to find. So if I ever find it in the store I will buy a bunch and make as many recipes as I can. I might even try freezing some so I can use you throughout the year. First I need to find some more because the store only had a little bit this time.

The sweet brown sugar oatmeal pairs perfectly with the tart rhubarb and crunchy almonds. So yummy and a healthy way to use rhubarb instead of my usual baked goods I make with rhubarb.

Rhubarb Oatmeal

Ingredients:

1 1/3 cup 1/2 inch pieces of diced rhubarb
1 tablespoon granulated sugar
1 tablespoon water
3/4 teaspoon vanilla extract
1 cup milk
1/2 cup old fashioned rolled oats
1 tablespoon brown sugar, packed
1 tablespoon sliced almonds

Directions:

Preheat the oven to 400º F.
In a baking dish, stir together the diced rhubarb, sugar and water. Roast in the oven for 15 minutes or until the rhubarb is tender. Stir in the vanilla extract and set aside.
In a medium saucepan, over medium-high heat, bring the milk to a boil. Add in the oats and stir constantly until they are thickened and have absorbed all of the milk, about 5-7 minutes. Remove from the heat and stir in the brown sugar.
Transfer the oatmeal to a bowl and top with the roasted rhubarb and almonds.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 433
Total Fat		8.4g
Saturated Fat		2.3g
Trans Fat		0g
Polyunsaturated Fat		1.2g
Monounsaturated Fat		1.1g
Cholesterol		10mg
Sodium		212.2mg
Total Carbohydrates		69.7g
Dietary Fiber		6.7g
Sugars		39g
Protein		20.8g
Calcium		45.7%
Iron		15.3%
Potassium		1065.9mg
Vitamin A		13.3%
Vitamin C		23.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Pastry Affair.

Apple Bacon Cranberry Kale Salad

2026-05-06T05:00:00.102-04:00

We had a couple of weeks where the weather was beautiful and warm. So, of course I got excited and planned some salads to make. But in true midwest fashion it got cold again. Oh well, this salad is kind of a fall salad with the apples and apple dressing so I guess it worked with the cold weather.

As I was eating this salad, I went to the recipe and saw the pictures with the almonds on the salad and realized I forgot them, whoops. I guess I will just have to make this again in the fall and add the almonds.

Apple Bacon Cranberry Kale Salad

Ingredients:

6 cups chopped kale
1 large gala apple, red and chopped into bite size pieces
2/3 cup cooked and crumbled bacon
1 cup almonds, roughly chopped
1/3 cup crumbled queso fresco
2/3 cup dried cranberries

Apple Dressing

4 tablespoons apple cider vinegar
1/2 cup apple juice
1 tablespoon dijon mustard
2 tablespoons honey
black pepper, to taste
1/4 cup olive oil

Directions:

Wash and pat dry the kale. Remove the stem from each kale leaf. Chop the kale leaves into bite sized pieces. Pour a few drops of olive oil into your clean hands and and massage the kale leaves until they are dark in color and tender. Place the kale into a large bowl.
On top of the kale, add the apple, bacon, almonds, queso fresco and cranberries. Toss to combine.
In a mason jar, add in all of the apple dressing ingredients. Place the lid on the jar and shake very well to combine the ingredients.
If salad will all be consumed in one meal, pour the dressing over top of the salad and toss to combine. If there will be leftover salad, pour dressing over individual servings. Place lid on mason jar and store dressing in the refrigerator, shaking well before serving again.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 581
Total Fat		36.6g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		11.9g
Cholesterol		47.5mg
Sodium		554.3mg
Total Carbohydrates		52.4g
Dietary Fiber		18.5g
Sugars		26.3g
Protein		15.1g
Calcium		27.1%
Iron		9.5%
Potassium		425.2mg
Vitamin A		0.1%
Vitamin C		58.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from eatwell 101.

Make Again Monday: Spicy Chicken Caesar Club Chicken Sandwich

2026-05-04T05:00:00.023-04:00

The flavor of chicken caesar salad in a spicy, crunchy chicken sandwich. Normally I do not like caesar dressing because of the anchovies in the dressing, but this has a homemade dressing I do not have to worry about those little fish and I get to enjoy the delicious sandwich.

To see the recipe and original post click here.

Enjoy!!!

Copycat Portillos Chopped Salad

2026-05-01T05:00:00.116-04:00

When I lived in the Chicago area, I loved the restaurant Portillos. Their Italian beef sandwiches are the best, with the spicy giardiniera pepper mix. I have made a copycat recipe of that sandwich I love and miss so much. Whenever I went to the restaurant I always ordered the sandwich, never tried anything else. Well, now I can try their famous salad.

I had to make some changes to the salad and could not make a true copycat version for several reasons. The grocery store was out of red cabbage, so I did not use it and that made my kids happy since they do not like cabbage. The store was also out of ditalini pasta, so I used elbow instead. The original uses gorgonzola cheese, which is similar to blue cheese and nobody in my house likes blue cheese, so I used queso fresco, which is a crumbly cheese like gorgonzola or blue. Definitely a salad I will make again hopefully next time I can use cabbage and the correct type of pasta.

Copycat Portillos Chopped Salad

Ingredients:

1 cup ditalini pasta
2 cups cooked cubed chicken breasts
6 slices turkey bacon, cooked and crumbled
2 1/2 cups chopped romaine lettuce
2 1/2 cups chopped iceberg lettuce
3 cups chopped red cabbage
2 large tomatoes, diced
3 stalks green onions, chopped
15 ounces gorgonzola cheese

House Dressing

1/2 cup olive oil
1/4 cup white balsamic vinegar
2 cloves garlic, minced
1 teaspoon granulated sugar
1/2 teaspoon oregano

Directions:

Cook the pasta according to the package directions to al dente. Drain and rinse with cold water.
In a large bowl combine all of the salad ingredients.
In a mason jar, add in all of the dressing ingredients. Seal the jar and shake vigorously to combine well.
If you do not plan to have leftovers, pour the dressing over top the salad and toss to coat. If you will have leftovers, serve dressing on the side so the lettuce does not get soggy in the refrigerator.

Enjoy!!!

Nutrition Facts
Servings: 5
Amount Per Serving
Calories: 786
Total Fat		53.5g
Saturated Fat		19.7g
Trans Fat		0g
Polyunsaturated Fat		1.7g
Monounsaturated Fat		2.2g
Cholesterol		132mg
Sodium		1025.7mg
Total Carbohydrates		32.2g
Dietary Fiber		4g
Sugars		10.9g
Protein		43g
Calcium		67.9%
Iron		13.1%
Potassium		761.1mg
Vitamin A		17.5%
Vitamin C		58.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Contained Cuisine.

Raspberry Cold Brew with Raspberry Cold Foam

2026-05-01T05:00:00.113-04:00

I have been on quite the journey with coffee. It started in college with an occasional gas station coffee to stay awake and study. Followed by a very occasional cappuccino at a coffee shop. Then I was introduced to flavored ground coffee, thank you sister-in-law. Then I discovered I like latte's better than cappuccinos, followed by learning to make my own latte's at home and eventually iced coffee at home and then making my own cold brew. Now I am a full coffee addict and start everyday with a mug of coffee.

I have learned when making cold brew coffee, or even if you buy it at the store, it is like a coffee concentrate that needs to be diluted with water. How much water you dilute it with will depend on how strong the cold brew coffee is and how strong you like your coffee. It took me lots of playing around to find the right ratio for me and I still sometimes adjust the ratio when making my recipes.

Raspberry Cold Brew with Raspberry Cold Foam

Ingredients:

1/2 cup raspberries, fresh or frozen
1/4 cup granulated sugar
3/4 cup cold brew coffee
3/4 cup water
1 cup milk

Directions:

In a small saucepan, over low heat, add in the raspberries and sugar, stirring to combine. Stir the mixture often until the raspberries are broken down and a syrup like consistency.
Using a sieve over a small bowl, pour the raspberry into the sieve and press down on them with the back of a spoon until only the seeds remain in the sieve. Discard the seeds.
In a large glass add some coffee ice cubes or regular ice cubes and pour in the cold brew, water and 1 tablespoon for raspberry sauce.
In a glass measuring cup pour in the milk and stir in 1 teaspoon of raspberry sauce. Use a milk frothed to foam the milk. Pour the milk over the coffee and drizzle 1/2 teaspoon of raspberry sauce on top.

Enjoy!!!

Notes:

If you want your raspberry sauce a bit sweeter, you can add more sugar.

I used all of the raspberry sauce in this one coffee.

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 299
Total Fat		2.5g
Saturated Fat		1.5g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		10mg
Sodium		135.7mg
Total Carbohydrates		64.2g
Dietary Fiber		2.2g
Sugars		61.5g
Protein		8.7g
Calcium		26.4%
Iron		1.6%
Potassium		539.5mg
Vitamin A		10.5%
Vitamin C		12%
*Nutritional information will vary depending on the brands you use.

*Adapted from Drip Beans.

Raspberry Ice Cream

2026-04-29T05:00:00.084-04:00

I have been on a mission to clean out the freezer and use the food items in it. My freezer is at capacity and I need to stop stocking up on sale items and start using them. I had some half and half and heavy cream left over from some recipes and a bag of frozen raspberries. Now that they weather is warming up it only made sense to make some ice cream. Delicious creamy raspberry ice cream.

Raspberry Ice Cream

Ingredients:

1 1/2 cups half and half
3/4 cup + 1 1/2 tablespoons granulated sugar
1 1/2 cups heavy cream
1 1/2 tablespoons vanilla extract
3/4 pound frozen raspberries, thawed

Directions:

Place freezer safe container, for storing the ice cream, in the freezer.
In a large bowl, add in the half and half and 3/4 cup sugar. Whisk until the sugar is dissolved.
Add in the heavy cream and vanilla, whisking just until combined.
In a food processor or blender, add in the raspberries and 1 1/2 tablespoons sugar, purée.
Place a mesh sieve over the ice cream base bowl and pour the raspberry purée into the sieve. Using the back of a spoon, push the purée through the sieve to strain out the seeds. Discard the seeds and stir the raspberry purée into the ice cream base until well mixed.
Pour into an ice cream maker and churn according to manufacturer's directions.
Remove storage container from freezer and transfer the ice cream into it. Put the lid on the container and freeze.

Enjoy!!!

Notes:

You can use fresh raspberries instead of frozen.

Make Again Monday: Cheesy Tuna Noodle Casserole

2026-04-27T05:00:00.020-04:00

I really enjoy a good tuna noodle casserole, especially one that has a cheesy sauce to it. Plus the cheesy sauce helps to disguise the mushroom and hid their taste, but I still get the health benefits of them. Used to leave mushrooms out of buy casseroles, but have been trying to be better about eating them and hoping I do not taste them much mixed in with a bunch of other ingredients.

To see the recipe and original post click here.

Enjoy!!!

Sausage Alfredo Rigatoni

2026-04-24T05:00:00.148-04:00

It is a good thing that I love to run, because I love to eat pasta. This pasta combines creamy homemade garlic Alfredo sauce with delicious Italian sausage. I used the sweet Italian sausage, but next time I am going to give it a little kick by using spicy Italian sausage. You could also use a different type of pasta like, penne, ziti or cavatappi.

I never calculate the nutritional info for a recipe until I sit down to write the blog post. When I calculated the info I was shocked at the amount of calories. I quadrupled check all of the ingredients and amounts. I even tried to see what would happen if I only used 1/2 a pound of sausage, that only reduced it by 200 calories. I guess this is definitely a dish to have on long run day or before a race. Why is it that the really delicious recipes always contain a high amount of calories?

Sausage Alfredo Rigatoni

Ingredients:

8 ounces rigatoni pasta
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic. minced
1 pound Italian sausage
3 teaspoons dried basil
black pepper to taste
1/2 cup shredded parmesan cheese

Roasted Garlic Alfredo Sauce

1 head roasted garlic
6 tablespoons unsalted butter
1 3/4 cups heavy cream
1 1/4 cups shredded parmesan cheese
black pepper, to taste
2 teaspoons all purpose flour
2 tablespoons heavy cream

Directions:

Preheat the oven to 350º F. Spray a 8x8 inch baking dish with cooking spray.
Cook the pasta according to package directions until al dente. Drain well.
In a large skillet, over medium-high heat, heat the oil. Add in the onions and garlic and sauté until the onions are translucent, about 2-3 minutes.
Add in the sausage and cook until completely cooked, breaking it up as it cooks.
Remove from the heat and stir in the basil and black pepper.
Squeeze the roasted garlic cloves into a small bowl and mash with a fork.
In a medium saucepan, over low-medium heat, melt the butter.
Add in the heavy cream and and roasted garlic. Heat until hot, but do not boil, stirring often.
Reduce the heat to low and add in the parmesan cheese and black pepper. Stir constantly until the the cheese is completely melted.
In a small bowl, stir together the flour and cream. Pour the mixture into the Alfredo sauce and heat stirring constantly until thickened.
Pour the Alfredo sauce into the skillet with the sausage and stir to mix. Add in the cooked rigatoni and stir to mix everything together.
Pour the mixture into the prepared baking dish and sprinkle with 1/2 cup shredded parmesan cheese.
Bake for 30 minutes or until lightly browned.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 1428
Total Fat		107.9g
Saturated Fat		56.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		5.9g
Cholesterol		319.7mg
Sodium		1775.5mg
Total Carbohydrates		65.7g
Dietary Fiber		3.8g
Sugars		4.2g
Protein		54.2g
Calcium		52.6%
Iron		15.3%
Potassium		235mg
Vitamin A		2%
Vitamin C		10.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from 365 Days of Baking and More.

Roasted Garlic

2026-04-22T05:00:00.074-04:00

Roasting garlic is easy to do. It does not take long to prepare, but it does take a bit of time to roast. I always seem to forget this until I am ready to make dinner and realize I need to roast garlic and do not have the time to do it.

I have always roasted my own garlic when a recipe calls for it. I've never looked into buying it, but I am sure doing it yourself will definitely save you money. Maybe I need to look into making my own sun dried tomatoes, because those little jars keep going up in price.

Roasted Garlic

Ingredients:

1 head garlic
2 tablespoons olive oil

Directions:

Preheat the oven to 400º F.
Remove the outer layer of the lyric build, leaving the skins in tact and all the cloves attached.
Use a sharp knife and trim 1/4-1/2 inch off the top of the garlic bulb, making sure to expose all of the heads.
Place the garlic bulb onto a piece of aluminum foil and drizzle with olive oil.
Wrap the garlic head tightly in the aluminum foil an place on a baking sheet.
Bake for 40-60 minutes. Check the garlic at 40 minutes. The garlic is done when it is golden brown in color, soft and can be easily pierced with a knife.
Allow the garlic to cool slightly, then squeeze the bulb from the root end pushing the cloves out of the top.
Mash the garlic with a fork.

Enjoy!!!

Make Again Monday: Horseradish Cheddar Burger

2026-04-20T05:00:00.030-04:00

Back when I ate fast food Arby's was my favorite. I loved the curly fries, especially when dipped in horsey sauce. Whenever I have corned beef, horseradish is a must and sometimes I will make a horseradish sauce, similar to Arby's. So a cheesy horseradish sauce on a burger it definitely something I would love.

To see the recipe and original post click here.

Enjoy!!!

Cream Cheese and Bacon Green Bean Casserole

2026-04-17T05:00:00.103-04:00

I have not had much luck with green bean casseroles. My family does not seem to like them very much, but that does not stop me from trying. I was hoping one day I would find one that they would like and that day has finally arrived. I found a green bean casserole that my family actually likes.

This casserole is creamy with a bit of crunch from the panko and fried onion topping. To make it even better it uses frozen green beans and not fresh, which I almost always have on hand.

Cream Cheese and Bacon Green Bean Casserole

Ingredients:

3 cups milk
2 ounces onion soup and dip mix
8 ounces cream cheese
5 cups frozen green beans
1/2 cup real bacon bits
1 cup crispy fried onions

Topping

3/4 cup panko bread crumbs
1 cup crispy fried onions
1/4 cup unsalted butter melted
2 tablespoons real bacon bits

Directions:

Preheat oven to 375º F. Spray a 9 inch square baking dish with cooking spray.
In a large saucepan add the milk and stir in the soup mix. Bring the mixture to a boil.
Add in the cream cheese and reduce the heat to medium. Stir until the cream cheese is completely melted.
Add in the frozen green beans and stir until they are completely coated in the soup and cream cheese mixture,
Add in 1/2 cup bacon bits and 1 cup crispy friend onions. Stir until well mixed. Reduce the heat to low.
In a medium bowl, stir together 3/4 cup panko and 1 cup crispy fried onions. Pour the melted butter over top and combine.
Remove the green beans from the heat and pour into the prepared baking dish.
Sprinkle the topping over top followed by the bacon bits.
Bake for 14-16 or until the topping is starting to brown.
Remove the baking dish from the oven and allow to sit for a few minutes before serving.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 381
Total Fat		24.1g
Saturated Fat		12.3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		18.8mg
Sodium		1,615.1mg
Total Carbohydrates		31.3g
Dietary Fiber		2.3g
Sugars		6.7g
Protein		8.7g
Calcium		15.3%
Iron		7.7%
Potassium		292.5mg
Vitamin A		3.8%
Vitamin C		0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from This is Not Diet Food.

Maple Mustard Sausage Bites

2026-04-15T05:00:00.074-04:00

My whole family is a fan of smoked sausage. This sausage disappeared so quickly with everyone going back for more. Even my youngest daughter who is not a big fan of mustard went back for more.

I almost did not make this recipe because it called for miracle whip. Don't get me wrong, I love miracle whip, especially on a turkey sandwich, but was not sure how it would taste with sausage. But since we all love sausage and I was looking for different ways to make it I decided to give it a try. So glad I made it, as it was a big hit with the family.

Maple Mustard Sausage Bites

Ingredients:

1/2 cup miracle whip
5 tablespoons stone ground mustard
4 tablespoons pure maple syrup
2-13 ounces packages smoked sausage

Directions:

Preheat the oven to 350º F.
In a small bowl, whisk together the miracle whip, mustard and maple syrup.
Slice the sausage into 1/2 inch slices and place in a baking dish.
Pour the sauce over top and stir to coat the sausage.
Bake for 15 minutes or until hot.

Enjoy!!!

Notes:

I used smoked turkey sausage.

To use as an appetizer, serve with toothpicks.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 312
Total Fat		18.5g
Saturated Fat		5.5g
Trans Fat		0g
Polyunsaturated Fat		3g
Monounsaturated Fat		1g
Cholesterol		70mg
Sodium		1,022.6mg
Total Carbohydrates		15.5g
Dietary Fiber		2.2g
Sugars		9.9g
Protein		18g
Calcium		6.6%
Iron		9.2%
Potassium		448mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Complete Comfort Foods.

Make Again Monday: Jalapeño Lime Hummus

2026-04-13T05:00:00.000-04:00

I really need to start making hummus more often. It makes my vegetables at lunch time taste so much better, plus the chickpeas have many health benefits. Maybe I will go look for some new recipes to try. I am sure I have some chickpeas in the pantry waiting to become delicious hummus.

To see the recipe and original post click here.

Enjoy!!!

Pepperoni Pizza Lasagna Rollups

2026-04-10T05:00:00.095-04:00

I really enjoy meals that combine pizza and pasta. I have made several different recipes with this delicious combination and we always love them.

This one is no exception, everyone loved the combination. While eating it, my kids were making suggestions for other things to add, like green olives and banana peppers, things we like on our pizza.

Pepperoni Pizza Lasagna Rollups

Ingredients:

16 lasagna noodles
24 ounce jar marinara sauce
15 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
2 packs turkey pepperoni
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning

Directions:

Cook the noodles according to the package directions until al dente, do not over cook them. Drain and lay the noodles out onto a piece of parchment paper or large cutting board.
Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
Spread an even layer of marinara sauce into the bottom of the prepared baking dish.
In a medium bowl, stir together the ricotta cheese, onion powder, garlic powder and Italian seasoning, until well mixed.
Scoop out about 1 tablespoon of ricotta cheese mixture out and place on a lasagna noodle. Spread into an even layer.
Lay 8 pepperoni slices on top of the ricotta cheese mixture. Carefully and tightly roll up the noodles
Pace the noodles seam side down into the prepared baking dish.
Pour the remaining sauce over top of the rolls and sprinkle with the mozzarella cheese.
Bake for 15-20 minutes or until the cheese is completely melted.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 506
Total Fat		19.7g
Saturated Fat		7.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		100mg
Sodium		1826.1mg
Total Carbohydrates		49.5g
Dietary Fiber		3g
Sugars		8.9g
Protein		32.5g
Calcium		40.9%
Iron		15.6%
Potassium		305.9mg
Vitamin A		0.2%
Vitamin C		0.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Kindly Unspoken.

Sausage Lentil Soup

2026-04-08T05:00:00.151-04:00

I really wish mother nature would make up her mind. This hint of spring here and there, but then back to winter is so annoying. I am so over winter and ready for spring. The only benefit of these colds days we are still having means I can try out another soup. I guess soup season is not quite over yet.

I do not think I have ever used lentils before. In fact, I do not think I have ever eaten lentils before. I had no expectations as to what they would taste like, but I was willing to try them in the soup. Turns out, they make for a delicious and filling soup.

Sausage Lentil Soup

Ingredients:

1 pound dry green lentils
3 tablespoons olive oil
1 pound ground Italian sausage
1 cup diced yellow onion
1 1/2 cups diced celery, about 4 stalks
1 1/2 cups diced carrots, about 2-3 large
1 tablespoon minced garlic, about 2 large cloves
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
6-9 cups low sodium chicken broth
2-14.5 ounce cans diced tomatoes
1/2 cup shredded parmesan cheese

Directions:

Place the lentils into a large bowl and cover with boiling water. Allow them to sit for 15 minutes and then drain.
Meanwhile, in a large pot, over medium heat, heat the olive oil. Add in the Italian sausage and cook until browned, breaking it up as it cooks. With a slotted spoon, remove the sausage and set aside.
To the pot, add in the onions, celery, carrots, garlic and all of the seasonings. Cook, stirring often for 15 minutes.
Pour in 6 cups chicken broth, canned tomatoes, drained lentils. Bring the mixture to a boil and then reduce the heat low and simmer for 1 1/2 hours or until the lentils are cooked through and tender, stirring occasionally.
While the soup is simmering, add in more chicken broth as needed to get your desired consistency.
Top each serving with some parmesan cheese.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 442
Total Fat		24g
Saturated Fat		7.5g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		4.5g
Cholesterol		46.7mg
Sodium		1515.8mg
Total Carbohydrates		35.9g
Dietary Fiber		7.9g
Sugars		6.2g
Protein		25.1g
Calcium		34.2%
Iron		87.6%
Potassium		324mg
Vitamin A		93.6%
Vitamin C		16.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from My Baking Addiction.

Make Again Monday: Pimento Grilled Cheese with Andouille Sausage

2026-04-06T05:00:00.024-04:00

Whenever I make this sandwich I always use one of my homemade pimento cheeses, Pepper Jack Pimento Cheese or Pimento Cheese. I try to make the pimento cheese the night before I want to make the sandwich, so it is one less thing I have to do when I want to make lunch, although there has been a time or two where I made the pimento cheese and then immediately made the sandwich.

To see the recipe and original post click here.

Enjoy!!!

Everything Bagel Pretzels

2026-04-03T05:00:00.066-04:00

My family really enjoys anything that contains everything bagel seasoning. They have been known to sprinkle it on vegetables. I love to spread a bagel with cream cheese and then some everything bagel seasoning. It has the best flavor and makes everything it is on delicious.

One of my daughters made these addictive pretzels. They were so good we could not stop eating them. Anytime someone went into the kitchen they were grabbing a handful of them.

Everything Bagel Pretzels

Ingredients:

5 cups pretzels
1/3 cup unsalted butter, melted
3 tablespoons everything bagel seasoning

Directions:

Preheat the oven to 325º F.
Place the pretzels into a large bowl and pour the melted butter over top. Stir to coat the pretzels well in butter.
Sprinkle the seasoning over top and stir to coat.
Spread the pretzels out onto a baking sheet in an even layer.
Bake for 10 minutes or until the butter has been absorbed into the pretzels.
Allow to cool completely before storing in an air tight container.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 112
Total Fat		6g
Saturated Fat		3.2g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		0.2g
Cholesterol		13.3mg
Sodium		303.1mg
Total Carbohydrates		12.8g
Dietary Fiber		0.7g
Sugars		0.3g
Protein		1.7g
Calcium		1.6%
Iron		5%
Potassium		9.7mg
Vitamin A		0%
Vitamin C		0.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Money Wise Moms.

Roasted Cauliflower with Creamy Parmesan Dipping Sauce

2026-04-01T05:00:00.117-04:00

I've said it before and it still stands true, roasted vegetables are the best. I love the flavor roasting give veggies and the little bit of crispiness they get. I have been relying on frozen veggies, cause they are easy and I do not have to worry about them going bad. However, after making this cauliflower I need to get away from frozen veggies and make some more delicious ones.

This cauliflower is easy to prepare and tastes delicious, especially with the creamy dipping sauce. Even my one daughter that does not like cauliflower liked this cauliflower. It might have been the creamy and yummy sauce to dip them in, but I will take the win, a veggie everyone liked.

Roasted Cauliflower with Creamy Parmesan Dipping Sauce

Ingredients:

Cauliflower

1 head cauliflower
1 tablespoon olive oil
1 teaspoon smoked paprika
black pepper, to taste

Creamy Parmesan Dipping Sauce

1/2 cup sour cream
1/2 cup grated parmesan cheese

Directions:

Preheat the oven to 375º F. Line a baking sheet with a silat or aluminum foil.
Wash the cauliflower and cut it into 1-2 inch florets.
Place the cauliflower into a large bowl and drizzle with olive oil. Coat the cauliflower in the oil.
Sprinkle the cauliflower with the smoked paprika and black pepper and stir to coat.
Spread the cauliflower onto the prepared baking sheet. Bake for 20-25 minutes or until roasted to your liking.
Meanwhile, in a small bowl, stir together the sour cream and parmesan cheese. Set aside until ready to serve the cauliflower.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 195
Total Fat		12.6g
Saturated Fat		6.8g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		3g
Cholesterol		30mg
Sodium		298.5mg
Total Carbohydrates		12.1g
Dietary Fiber		4.5g
Sugars		5.1g
Protein		9.2g
Calcium		23%
Iron		5.8%
Potassium		688.7mg
Vitamin A		19.1%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Averie Cooks.

Make Again Monday: Pickle Relish Deviled Eggs

2026-03-30T05:00:00.007-04:00

My kids were excited when I said we were making deviled eggs, but then not happy when they found out they were not "normal" deviled eggs. However, once they took a bite they declared "oh, these are good".

To see the recipe and original post click here.

Enjoy!!!

Baked Pretzel Crusted Chicken Tenders with Mustard Cheese Sauce

2026-03-27T05:00:00.138-04:00

Cooking with kids can be such an adventure. Well, actually cooking with a teenager and adult child can be such an adventure. One of them was in charge of crushing pretzels and even though I mentioned no big pieces, there were many big pieces. And of course she said it was fine and would be okay. The chicken was good and we all enjoyed the pretzel crust, but smaller pieces would have been a bit better.

After storing the leftover chicken in the refrigerator the pretzel coating got soggy and reheating it in the microwave definitely did not help. When I make this again I am going to have to see if reheating it in the oven will help crisp it make up again.

What really made this chicken is the mustard cheese sauce. With just a few minutes and a handful of ingredients, this delicious sauce comes together easily.

Baked Pretzel Crusted Chicken Tenders with Mustard Cheese Sauce

Ingredients:

Chicken Tenders

4 boneless skinless chicken breasts
1/2 cup all purpose flour
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups pretzel sticks, crushed
2 eggs
1 tablespoon water

Mustard Cheese Sauce

1 tablespoon unsalted butter
1 tablespoon all purpose flour
1 cup milk
1 tablespoon dijon mustard
8 ounces sharp cheddar cheese, shredded

Directions:

Preheat the oven to 400º F. Spray a baking sheet with cooking spray.
Cut the chicken into 1 1/2 inch strips.
Place the pretzels into a shallow dish.
In a small shallow, whisk together the eggs and water.
In another shallow dish, whisk together the flour, chili powder, garlic powder and black pepper.
Working with one chicken strip at a time, coat in the flour mixture and then the egg mixture. Finally place the chicken into the crushed pretzels, press down to help them stick. Place the chicken onto the prepared baking dish. Repeat until all chicken has been coated.
Bake for 15-20 minutes or until the chicken is completely cooked.
Meanwhile, in a medium saucepan, over medium-low heat, melt the butter. Whisk in the flour and cook for 1 minute whisking constantly.
Slowly whisk in the milk and then the mustard. Continue to whisk constantly and allow the mixture to cook until slightly thickened. Add in the cheese, one handful at a time, continuing to whisk until completely melted. Season with black pepper.
Once the chicken is done, top individual servings with some of the sauce.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 425
Total Fat		14.4g
Saturated Fat		6.9g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		0.1g
Cholesterol		203.7mg
Sodium		895.9mg
Total Carbohydrates		23.4g
Dietary Fiber		0.8g
Sugars		2.3g
Protein		48.1g
Calcium		33.4%
Iron		6.3%
Potassium		162.3mg
Vitamin A		8.1%
Vitamin C		0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Creme De La Crumb and Taste & Tell.

Dill Pickle Sloppy Joe Grilled Cheese

2026-03-25T05:00:00.103-04:00

Every time I make a sandwich using the bread my girls use for sandwiches, I think man this would taste good on sourdough bread. I love sourdough bread, but one of my girls does not so I do not have it in the house often. I think I need to keep a loaf in the freezer for when I want to make a delicious sandwich.

Sloppy joes are an easy and delicious sandwich, especially if made from scratch. I am not a fan of the canned stuffed, but homemade is definitely the way to go and easy to make. Add some dill pickles to the sloppy joe mix and it takes it to the next level. Combine that dilly sloppy joe mix with the classic grilled cheese and you have a filling and delicious sandwich.

Dill Pickle Sloppy Joe Grilled Cheese

Ingredients:

2 teaspoons olive oil
1 pound ground turkey
1 small yellow onion, diced
1/2 cup ketchup
2 teaspoons yellow mustard
1 1/2 teaspoons brown sugar
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup diced dill pickles
8 slices bread
10 ounces sharp cheddar cheese, shredded
4 tablespoons unsalted butter, softened

Directions:

In a large skillet, over medium-high heat, heat the olive oil.
Add in the ground turkey and onions and cook until the turkey is completely cooked. Drain any liquid.
Stir in the ketchup, mustard, brown sugar, garlic powder, black pepper and diced pickles. Remove the skillet from the heat.
Heat a griddle or skillet over medium heat.
Spread about 1/2 tablespoon of butter on each slice of bread. Place 4 slices of bread butter side down and top with 1/3 cup shredded cheese. Spoon on 1/2 cup of sloppy joe mix followed by an additional 1/3 cup shredded cheese. Place another slice of bread, butter side up on the top.
Place the sandwiches into the preheated griddle or skillet and cook until the cheese is melted and bread is toasted, about 1-3 minutes. Carefully flip the sandwich over and cook on the other side until the cheese is melted and bread is toasted, about 1-3 minutes.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 754
Total Fat		47.1g
Saturated Fat		25g
Trans Fat		6g
Polyunsaturated Fat		0g
Monounsaturated Fat		2g
Cholesterol		170.9mg
Sodium		1436.6mg
Total Carbohydrates		39.7g
Dietary Fiber		2.6g
Sugars		14g
Protein		48.5g
Calcium		56.5%
Iron		15.1%
Potassium		64.8mg
Vitamin A		0.1%
Vitamin C		2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Kitchen Funny with My Three Sons.

Make Again Monday: Hard Boiled Egg and Bacon Grilled Cheese

2026-03-23T05:00:00.004-04:00

I need to make hard boiled eggs more than once a year. I really like them and they have some good health benefits too. Not to mention they taste delicious in this sandwich.

To see the recipe and original post click here.

Enjoy!!!

Savory Sweet and Satisfying

Iced Tiramisu Latte

30.7g

21g

0g

0g

0g

114.5mg

147.2mg

30.2g

0g

28.2g

12.7g

26.8%

0.6%

413.9mg

7.%

1.4%

Honey Mustard Chicken Salad

27g

3.6g

0g

1.9g

14.8g

75mg

866mg

34.5g

7.4g

14.2g

24.8g

12.8%

14.7%

703mg

272.6%

73.6%

Make Again Monday: Tater Tot Waffle Jalapeño and Bacon Grilled Cheese

Rhubarb Oatmeal

8.4g

2.3g

0g

1.2g

1.1g

10mg

212.2mg

69.7g

6.7g

39g

20.8g

45.7%

15.3%

1065.9mg

13.3%

23.7%

Apple Bacon Cranberry Kale Salad

36.6g

8g

0g

0.3g

11.9g

47.5mg

554.3mg

52.4g

18.5g

26.3g

15.1g

27.1%

9.5%

425.2mg

0.1%

58.4%

Make Again Monday: Spicy Chicken Caesar Club Chicken Sandwich

Copycat Portillos Chopped Salad

53.5g

19.7g

0g

1.7g

2.2g

132mg

1025.7mg

32.2g