Savory Sweet and Satisfying

Make Again Monday: Pizza Pasta Salad

2026-11-09T05:00:00.000-05:00

Pepperoni, tomatoes, mozzarella cheese, basil and parmesan cheese mixed with pasta makes for a delicious salad. You could also add some of your favorite pizza toppings to customize it to your liking. My girls want me to add banana peppers and green olive next time.

I used to use roasted red pepper Italian with parmesan dressing, but have not been able to find it. So now I use zesty Italian dressing and most times add a bit more than the recipe calls for. I also add some to each individual serving of the leftovers as the pasta soaks it up sitting in the fridge.

To see the recipe and original post click here.

Enjoy!!!

Chocolate Graham Cracker Crust

2026-11-06T05:00:00.000-05:00

I needed to make a chocolate graham cracker crust for a cheesecake, but I did not want to buy chocolate graham crackers because I already had two boxes of regular graham crackers. I knew there had to be a way to use regular graham crackers and add cocoa powder and sugar to make the chocolate crust.

After a quick search to find the right measurements, I had what I needed to turn regular graham crackers into a chocolate graham cracker crust.

With just a few extra ingredients you can use regular graham crackers to make a chocolate crust that tastes exactly the same as if you had used chocolate graham crackers.

Check back next week to see the cheesecake I used this crust for.

Chocolate Graham Cracker Crust

Ingredients:

10 full size graham crackers
6 tablespoons brown sugar
2 tablespoons unsweetened cocoa powder
1/3 cup unsalted butter, melted
1/2 teaspoons pure vanilla extract

Directions:

Preheat the oven to 350º F.
In a food processor, break the graham crackers sheets into individual rectangles. Add in the brown sugar and cocoa powder. Pulse until the mixture is ground into fine crumbs.
Pour in the melted butter and vanilla. Pulse until the mixture begins to clump together, about 30 seconds.
Pour the mixture into a 9-inch pie plate or springform pan. Press the crumbs evenly over the bottom and up the sides, pressing down firmly.
Bake for 14-16 minutes or util the crust is rim to the touch and lightly browned at the top edge. Allow the crust to cool completely before using it.

Enjoy!!!

Peppermint Bark

2026-11-04T05:00:00.000-05:00

I have been craving peppermint bark lately. Now that it is in the stores and peppermint bark flavored things are popping up in the stores, I can't stop craving it. Since October is now over and that mornings are chilly, I feel like I can start my winter holiday baking. First up is of course homemade peppermint bark.

I am not sure why I put the white chocolate on the bottom since traditionally it is on the top, but besides looks it still tastes absolutely amazing and satisfied my craving.

When making the bark, I put the white chocolate layer into the freezer to set it up quickly and because of that, I had to work quickly once I added the the second chocolate layer and it hit the cold chocolate I did not have much time to spread it and add the candy cane pieces. Next time I will they the refrigerator, even though it will take longer to set up and see if it give me a bit more time to spread the next layer and peppermint pieces. I used dark chocolate for this, since that is what I prefer, but milk chocolate would work as well.

Peppermint Bark

Ingredients:

16 ounces dark chocolate, finely chopped
16 ounces white chocolate, finely chopped
4 teaspoons canola oil, divided
1 teaspoon peppermint extract, divided
6 ounces candy canes, unwrapped and crushed

Directions:

Line a baking sheets with a silpat or parchment paper and set aside.
Place the dark chocolate and 2 teaspoons canola oil into a medium heatproof bowl and set it over a small saucepan with water barley at a simmer, over low heat. Make sure the water does not reach the bottom of the bowl. Stir the chocolate occasionally until completely melted and smooth. Stir in 1/2 teaspoon peppermint extract. Alternatively you can microwave the chocolate at 50% power in, in an even layer, onto the prepared baking sheet into approximately a 9x13 inch rectangle. Place the baking sheet into the refrigerator until the chocolate is set and hard.
Place the white chocolate and 2 teaspoons canola oil into a clean medium heatproof bowl and set it over a small saucepan with water barley at a simmer, over low heat. Make sure the water does not reach the bottom of the bowl. Stir the chocolate occasionally until completely melted and smooth. Stir in 1/2 teaspoon peppermint extract. Alternatively you can microwave the chocolate at 50% power in 30 second increments, stirring well after each increment until melted.
Remove the baking sheet from the refrigerator and quickly spread the melted white chocolate, in an even layer, onto the dark chocolate layer.
Quickly sprinkle the crushed candy canes on top and lightly press down.
Refrigerate until the chocolate is set and hard, at least 30 minutes.
Use a large, sharp knife to cut the bark into pieces. Store in an airtight container at room temperature.

Enjoy!!!

Make Again Monday: Cranberry Almond Overnight Oats

2026-11-02T05:00:00.000-05:00

Overnight oats have become a staple breakfast for me in the summer. Now that it is fall and getting colder I have not been eating them, but I have had some pretty busy weekends and needed a quick and easy breakfast. So overnight oats for the win, delicious and filling to keep me going.

To see the recipe and original post click here.

Enjoy!!!

Spicy Italian Sausage Dip

2026-10-30T05:00:00.000-04:00

This spicy dip is loaded with flavor and cheese. The spicy Italian sausage gives it a little kick of heat along with some pepperoncinis. Three different types of cheese are added to give it a creamy cheesy flavor. The original recipe uses regular canned tomatoes, but next time I think I will use Rotel tomatoes to added to the spicy flavors in this dip.

This is a hearty and filling dip, that works well with a sturdy chip. I used pita chips and they worked perfectly and tasted delicious with this dip.

Spicy Italian Sausage Dip

Ingredients:

1 pound spicy Italian sausage
12 ounces cream cheese, room temperature
1 3/4 cups shredded mozzarella cheese, divided
1/2 cup shredded parmesan cheese
15 ounces canned diced tomatoes, drained
3/4 cup pepperoncinis, drained and diced
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
pita chips

Directions:

In a large skillet, over medium-high heat, cook the sausage breaking it apart as it cooks. Cook until completely cooked and drain the grease. Set aside to cool for 10-15 minutes.
Preheat the oven to 350º F. Spray a 2 1/2 quart casserole dish with cooking spray and set aside.
In a medium size bowl, combine the cooked sausage, cream cheese, 3/4 cup mozzarella cheese, parmesan cheese, pepperoncinis, Italian seasoning, garlic powder and red pepper flakes.
Spread the mixture into the prepared baking dish. Sprinkle with the remaining mozzarella cheese.
Bake for 20 minutes or until hot and bubbly. If you want to brown the cheese on top, put it under the broiler for the last few minutes, watching closely.
Serve with pita chips.

Enjoy!!!

Notes:

Pita chips are not included in the nutritional info.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 384
Total Fat		28.9g
Saturated Fat		13.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		89.7mg
Sodium		1246.1mg
Total Carbohydrates		11g
Dietary Fiber		1.2g
Sugars		4g
Protein		25g
Calcium		31.7%
Iron		5.8%
Potassium		116.4mg
Vitamin A		5.4%
Vitamin C		14.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Yellow Bliss Road.

Baked Pumpkin Glazed Doughnuts

2026-10-28T05:00:00.000-04:00

It has been awhile since doughnuts were made in this household. These were made last Thanksgiving and I could not find the pictures I took for them. That was until I went to do another blog post and found the folder these pictures in there.

The doughnuts have pumpkin and pumpkin spices in them and the glaze on top also has pumpkin spices in it. So much pumpkin flavor in these doughnuts.

Baked Pumpkin Glazed Doughnuts

Ingredients:

Pumpkn Doughnuts

1/2 cup canola oil
3 eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 3/4 cups + 2 tablespoons all purpose flour

Pumpkin Spiced Glaze

1 1/2 cups powdered sugar
3-4 tablespoons milk
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves

Directions:

Preheat the oven to 350º F. Spray 2-6 cavity doughnut pans with cooking spray.
In a large bowl, stir together the oil, eggs, sugar and pumpkin until well mixed. Add in the baking powder and spices, mix well. Slowly add in the flour and mix just until Incorporated.
Fill each doughnut cavity with evenly with batter, about 3-4 tablespoons each.
Bake for 13-15 minutes or until an inserted toothpick comes out clean.
Remove the doughnuts and place on a cooling rack and allow to cool for a few minutes.
In a medium bowl whisk all of the glaze ingredients together.
While the doughnuts are slightly warm dip them into the glaze and place back on the cooling rack. to allow the glaze to set.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 325
Total Fat		10.6g
Saturated Fat		1.1g
Trans Fat		0g
Polyunsaturated Fat		2.7g
Monounsaturated Fat		6g
Cholesterol		46.2mg
Sodium		80.2mg
Total Carbohydrates		55.5g
Dietary Fiber		1.2g
Sugars		39.7g
Protein		4.2g
Calcium		5%
Iron		3.2%
Potassium		83mg
Vitamin A		0.1%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from An Affair From the Heart.

Make Again Monday: Baked Garlic Parmesan Fries

2026-10-26T05:00:00.000-04:00

I do not know when it happened, but one day it went from my girls helping to make meals, to them wanting to do it all by themselves. My youngest made these fries all by herself. She did not even want help cutting the potatoes.

Crispy on the outside and soft on the inside is the best kind of fries. I do not think I will ever get tired of making different types fries, they are such a yummy side dish.

To see the recipe and original post click here.

Enjoy!!!

Muffuletta Pizza

2026-10-23T05:00:00.000-04:00

Anytime I see a recipe with olives or pickles I immediately take a look at it. I love olives, especially green and pickles, the dill kind not the bread and butter, I do not like those. When I came across this recipe I had no idea what muffuletta was, all I knew was it was loaded with olives.

A quick Google search told me that muffuletta is a classic New Orleans sandwich made with thinly sliced Italian cold cut meats and a homemade olive salad. I have never had the sandwich, but I can tell you the concept makes a delicious pizza. I have not made a homemade pizza in awhile and this was a delicious way to get back into making pizza again.

Muffuletta Pizza

Ingredients:

16 ounces pizza dough
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
3 ounces mozzarella cheese, shredded
3 ounces provolone cheese, shredded
3 ounces hard salami, diced
3 ounces turkey bacon, cooked and crumbled
1/3 cup sliced black olives
1/3 cup sliced kalamata olives
1/2 cup sliced green olives
1/2 cup sliced pepperoncini peppers

Directions:

Preheat the oven to 450º F.
Stretch and roll the dough out into a 14 inch diameter circle. Place on a nonstick pizza pan or pizza peel.
In a small bowl, stir together the olive oil, minced garlic, oregano, parsley, basil, garlic powder, thyme, red pepper flakes. Spread the mixture over the top of the pizza crust.
Sprinkle the cheese over top of the crust, followed by the salami, bacon, all olives and pepperoncini peppers.
Bake for 8-11 minutes or until the cheese has melted and crust is baked to your liking.

Enjoy!!!

Nutrition Facts
Servings: 3
Amount Per Serving
Calories: 982
Total Fat		53.1g
Saturated Fat		17.9g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		12.1g
Cholesterol		104mg
Sodium		2771.8mg
Total Carbohydrates		88.7g
Dietary Fiber		4.2g
Sugars		2.4g
Protein		37.7g
Calcium		22.4%
Iron		5.4%
Potassium		117mg
Vitamin A		5.5%
Vitamin C		26.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Fab Everyday.

Pumpkin Baked Oatmeal

2026-10-21T05:00:00.000-04:00

I feel like once I open a can of pumpkin, I will be making pumpkin based things for the foreseeable future. Each recipe never uses a whole can, and the next recipe needs more than I have leftover, so I have to open another can, creating more leftover pumpkin. It is quite the cycle.

With this oatmeal, I did 1 1/2 times the recipe to make sure I would have enough. The original recipe said serves 6 and I needed it to serve 6. However, usually we use 1/2 cup dry oats when making a single batch of oatmeal, so I didn't think the original would make enough. It also worked out that it would use up all my leftover pumpkin, a definite win for me.

The oatmeal has a delicious pumpkin flavor to it with a comforting warmth from the spices, perfect for these chilly fall mornings. I added some dried cherries to my serving which made the oatmeal even better and added even more deliciousness. Next time I will add dried cherries or even cranberries to the oatmeal before baking. This time it was an after thought as I was serving it and saw the bag in the pantry that needed using up.

Pumpkin Baked Oatmeal

Ingredients:

2 cups old fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup pumpkin puree
1 1/4 cup milk
1/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
dried cranberries or cherries

Directions:

Preheat the oven to 375º F. Spray a 8x8 inch baking dish with cooking spray.
In a large bowl, stir together the rolled oats, baking powder, cinnamon, nutmeg, ginger and cloves.
Add in the pumpkin puree, milk, brown sugar, eggs and vanilla. Stir until well combined.
Pour the mixture into the prepared baking dish.
Bake for 30-35 minutes, or until set.
Let cool for 5 minutes before serving.
Top each serving with some dried cranberries or cherries if desired.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 336
Total Fat		6.5g
Saturated Fat		1.3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		95.6mg
Sodium		200.7mg
Total Carbohydrates		60.1g
Dietary Fiber		6.1g
Sugars		28.3g
Protein		11.2g
Calcium		19.1%
Iron		16.7%
Potassium		362.8mg
Vitamin A		3.2%
Vitamin C		5.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Casual Foodist.

Make Again Monday: Chicken Gloria

2026-10-19T05:00:00.000-04:00

I forgot just how much I love this dish. Despite it being loaded with mushrooms, The creamy sauce is delicious and taste so good over rice.

To see the recipe and original recipe click here.

Enjoy!!!

Baked Pumpkin Cream Cheese French Toast

2026-10-16T05:00:00.000-04:00

I can never make a recipe, love it and be happy. If a see a different version, I have to make and I always think I will pick the one that is the best and keep only that one. That almost never happens. I usually end up loving both and can't pick one favorite. So of course I keep both recipes.

This pumpkin French toast is made a bit different and has a few different ingredients than the other Bake Pumpkin Cream Cheese French Toast I recently made. But of course, it is equally delicious and the combination of pumpkin and cream cheese is so tasty.

Baked Pumpkin Cream Cheese French Toast

Ingredients:

16 ounce loaf French bread

Cream Cheese Mixture

16 ounces cream cheese, room temperature
1 cup powdered sugar

Pumpkin Mixture

4 eggs
14 ounces sweetened condensed milk
1 cup milk
1 teaspoon ground cinnamon
22.5 ounces pumpkin puree
1 teaspoon vanilla extract
1 tablespoons unsalted butter, melted

Directions:

Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
Slice the bread into 1/2 inch slices.
In a large bowl, using an electric mixer, beat the cream cheese and powdered sugar until smooth.
In a large bowl, whisk together the egg, sweetened condensed milk, milk, cinnamon, pumpkin puree, vanilla and melted butter.
Dip half of the bread slices into the pumpkin mixture, coating both sides well. Place into the prepared baking dish.
Spread the cream cheese mixture over top into an even layer.
Dip the remaining bread slices into the pumpkin mixture, coating both sides well. Place on top of the cream cheese layer.
Bake for 40-45 minutes or until golden brown and cooked through.
Dust the top with powdered sugar, if desired.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 541
Total Fat		20.4g
Saturated Fat		11.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0.6g
Cholesterol		110.2mg
Sodium		533.5mg
Total Carbohydrates		73.6g
Dietary Fiber		3g
Sugars		48.8g
Protein		15.3g
Calcium		16.7%
Iron		6.9%
Potassium		405.9mg
Vitamin A		3.9%
Vitamin C		2.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Delish Sides.

Bacon Egg and Cheese Croissant Breakfast Sandwich

2026-10-14T05:00:00.000-04:00

I have made plenty of breakfast sandwiches in my time and used various types of breads to make them. I can't believe I never thought to use a croissant. They may not be the healthiest choice, but they sure are delicious and make a breakfast sandwich even better. Next time I make this sandwich, I will have to try sausage instead of bacon.

Bacon Egg and Cheese Croissant Breakfast Sandwich

Ingredients:

1 tablespoon olive oil
4 slices turkey bacon
1 tablespoon unsalted butter
4 eggs
black pepper, to taste
splash heavy cream
2 croissants
2 slices cheese

Directions:

Preheat the oven to 350º F.
Add the oil to a non-stick pan and heat over medium heat.
Add in the bacon and cook on both sides until crispy. Transfer to a paper towel lined plate.
Remove all of the oil except for 1/2 tablespoons. Add in the butter and allow to melt.
In a medium bowl whisk together the eggs, black pepper and heavy cream. Pour into the skillet and cook and scramble until cooked to your liking, about 3-4 minutes.
Cut the croissants in half horizontally and place the bottom half on a baking sheet. Top each croissant with cheese followed by bacon and then eggs. Place the top half of the croissant on top.
Bake for 5-8 minutes or until warmed and cheese is melted.

Enjoy!!!

Nutrition Facts
Servings: 2
Amount Per Serving
Calories: 685
Total Fat		47g
Saturated Fat		22.4g
Trans Fat		0.4g
Polyunsaturated Fat		0g
Monounsaturated Fat		3g
Cholesterol		107.5mg
Sodium		962.7mg
Total Carbohydrates		38.4g
Dietary Fiber		1.1g
Sugars		6.3g
Protein		30.2g
Calcium		20.4%
Iron		10.7%
Potassium		18.8mg
Vitamin A		8.1%
Vitamin C		20%
*Nutritional information will vary depending on the brands you use.

*Adapted from Julia's Simply Southern.

Make Again Monday: Broccoli Cauliflower Cheese Soup with Bacon

2026-10-12T05:00:00.000-04:00

Most of my family loves broccoli cheese soup and some of my family likes cauliflower. So why not mix the two and throw in some bacon for a twist on the classic broccoli cheese soup.

To see the recipe and original post click here.

Enjoy!!!

Cock Pot Bowtie Lasagna

2026-10-09T05:00:00.000-04:00

All the flavors of a lasagna in a delicious crock pot meal. This dish calls for cottage cheese, but you could always use the more classic, ricotta cheese if desired.

Cock Pot Bowtie Lasagna

Ingredients:

16 ounces bowtie pasta
1 pound ground turkey
1 small yellow onion, diced
1 clove garlic
24 ounces pasta sauce
1/2 teaspoon Italian seasoning
black pepper, to taste
16 ounces cottage cheese
4 ounces mozzarella cheese, shredded
1/4 cup shredded parmesan cheese

Directions:

In a large pot, cook the pasta according to the package directions until al dente. Drain well.
Meanwhile, in a large skillet, cook the ground turkey and onions, until turkey is completely cooked. Add in the garlic and cook for 1 minute. Stir in the pasta sauce, Italian seasoning and black pepper.
Lightly grease a crock pot and place half of the ground turkey mixture in. Top with half of the noodles, followed by half of the cottage cheese, mozzarella cheese and parmesan cheese.
Repeat the layers.
Cover the crock pot and cook on low for 3 1/2-4 hours or on high for 1 3/4-2 hours.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 429
Total Fat		10.3g
Saturated Fat		4.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		48.3mg
Sodium		1118.9mg
Total Carbohydrates		57.3g
Dietary Fiber		5.1g
Sugars		11.9g
Protein		29.5g
Calcium		18.9%
Iron		13.2%
Potassium		218.9mg
Vitamin A		0.3%
Vitamin C		21.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Recipes that Crock.

Baked Pumpkin Cream Cheese French Toast

2026-10-07T05:00:00.000-04:00

This whole getting dark earlier at night and staying dark longer in the morning is making it harder to get good photos. I only use natural light or the over head lights in my house. I do not have any photo lights that I use. So sometimes my pictures come out a bit dark like this one. I guess that only gives me a good reason to make this one again and soon.

Pumpkin and cream cheese is a delicious flavor combination. French bread slices are sandwiched together with a cream cheese mixture and then coated in a pumpkin mixture. It can either soak overnight for an easy breakfast in the morning or soak for 30 minutes and then baked.

Baked Pumpkin Cream Cheese French Toast

Ingredients:

16 ounce loaf French bread
2 tablespoons unsalted butter, sliced into 8 pieces

Cream Cheese Mixture

8 ounces cream cheese
1/3 cup powdered sugar
1 teaspoon vanilla extract

Pumpkin Mixture

4 eggs
1 cup half and half
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup pumpkin puree

Directions:

Spray a 9x13 inch backing dish with cooking spray.
Slice the French bread into 16 slices and set aside.
In a large bowl, using an electric mixture, beat the cream cheese until smooth. Add in the powdered sugar and vanilla and beat until mixed.
In another large bowl, lightly whisk the eggs. Add in the half and half, granulated sugar and all of the spices. Whisk until well combined.
Divide the cream cheese mixture evenly between 8 slices of bread and spread into an even layer. Place another slice of bread on top.
Place the cream cheese stuffed bread into the prepared baking dish.
Pour the pumpkin mixture over top of the French toast. If baking in the morning, let the French toast sit for a few minutes and then flip each one over. Place a slice of butter on top of each French toast. Cover with aluminum foil and refrigerate overnight.
In the morning remove the baking dish and set on counter. Preheat the oven to 400º F.
Bake uncovered for 25-30 minutes or until golden brown and baked through.
If baking the same day, allow to sit for 15 minutes and then flip each one over and allow to sit for another 15 minutes.
Meanwhile, preheat the oven to 400º F.
Bake for 20-25 minutes or until golden brown and baked through.

Enjoy!!!

Notes:

It might be a tight fit putting all 8 cream cheese stuffed French toasts into the baking dish. It is fine, just squish them all in.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 319
Total Fat		14.9g
Saturated Fat		8.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		115mg
Sodium		400.6mg
Total Carbohydrates		36.6g
Dietary Fiber		1.4g
Sugars		16.4g
Protein		9.5g
Calcium		7%
Iron		2%
Potassium		70.3mg
Vitamin A		0.1%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Pitch Fork Foodie.

Make Again Monday: Southwest Chicken Salad

2026-10-05T05:00:00.000-04:00

A simple, easy and delicious salad. I served this for lunch and it made 4 servings. If it were for dinner I'd say it would serve about 2 people.

The pictures of this salad are missing the tomatoes, because they did not look the best at the store and I was not willing to go to another store just for tomatoes. I wish I had gone because a salad is just not the same without tomatoes.

To see the recipe and original post click here.

Enjoy!!!

Spanish Chorizo Potato Soup

2026-10-02T05:00:00.000-04:00

I looked all over the meat department trying to find smoked chorizo. I thought I had found it, but it was just ground in a casing. So I had to use ground, instead of smoked. I really wanted to try the smoked chorizo, since I am a fan of smoked sausages. I guess I will have to keep looking and make this again when I find it.

Chorizo adds so much flavor to any dish it is in. It gives this soup so much good flavor and a bit of spiciness. Now once the weather gets colder and soup season officially begins, I will be ready with a delicious and spicy soup and hopefully some smoked chorizo sausage.

Spanish Chorizo Potato Soup

Ingredients:

2 tablespons olive oil
4 slices turkey bacon
8 ounces smoked chorizo sausage, diced
1 yellow onion, dices
3 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon smoked paprika
1/4 teaspoon cayenne pepper
1 tablespoon paprika
4 cups low sodium chicken broth
3-4 yellow potatoes, diced
1/4 cup heavy cream
black pepper, to taste

Directions:

In a large pot heat the olive oil over medium heat. Add in the bacon and cook until crispy. Remove and place on a paper towel lined plate. Leave the oil in the pot.
Increase the heat to medium-high. Add in the chorizo to the pot and cook until browned.
Reduce the heat to low and cook the onion until softened and a little brown around th edges, about 5-6 minutes.
Add in the garlic and tomato paste, cook, stirring, for 1 minute.
Add i the smoked paprika, cayenne and paprika. Cook, stirring for 20-30 seconds.
Pour in the chicken broth. Add in the potatoes.
Increase the heat to hit and bring the mixture to a boil. Lower the heat to a simmer and simmer until the potatoes are tender, about 20 minutes.
Stir in the cream and bacon. Season with black pepper.

Enjoy!!!

Notes:

If you can not find smoked chorizo you can use ground chorizo.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 443
Total Fat		25g
Saturated Fat		10.1g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		0.1 g
Cholesterol		75.5mg
Sodium		1467.1mg
Total Carbohydrates		36.1g
Dietary Fiber		3.9g
Sugars		3.9g
Protein		21g
Calcium		4.1%
Iron		617%
Potassium		825mg
Vitamin A		77.9%
Vitamin C		5.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Just a little bit of Bacon.

Baked Pumpkin Doughnuts with Maple Glaze

2026-09-30T05:00:00.000-04:00

Since tomorrow is October I feel I can start to share some fall recipes. I am a summer girl and will hang on to it as long as I can. I am never ready to say goodbye to summer and hello to fall. But unfortunately living in the midwest means colder mornings and eventually colder days.

The best way to start fall cooking and baking is with homemade baked, not fried doughnuts. Soft, tender and fluffy pumpkin doughnuts with a delicious maple glaze. I had enough glaze that I dipped the doughnuts twice to give them a nice maple flavor to compliment the pumpkin flavor in the doughnuts.

Baked Pumpkin Doughnuts with Maple Glaze

Ingredients:

Pumpkin Doughnuts

2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
1 cup canned pumpkin puree
2 teaspoons vanilla extract
2 eggs

Maple Glaze

3/4 cup pure maple syrup
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 cup powdered sugar

Directions:

Preheat the oven to 400º F. Spray 2- 6 cavity doughnut pan with cooking spray.
In a large bowl, whisk together the flour, baking powder, pumpkin pie spice and baking soda.
In another large bowl, with an electric mixer, beat together the butter and sugar on medium-high speed until well combined, about 1-2 minutes.
Beat in the eggs one at a time, until well combined.
Beat in the pumpkin puree and vanilla, just until combined.
Gradually add in the flour mixture beating on low just until incorporated.
Spoon the batter evenly into each cavity of the doughnut pans, filling them 2/3 full.
Baked for 10-12 minutes or until the doughnuts are slightly browned and an inserted toothpick comes out clean.
Remove the doughnuts from the pan and place on a cooling rack and allow to cool for 10 minutes before dipping in the glaze,

Maple Glaze

In a small saucepan, over medium heat, heat the maple syrup until is reduces to 1/2 cup, about 5 minutes.
Remove the pan from the heat and whisk in the butter and vanilla until the butter has melted.
Whisk in the powdered sugar until smooth.
Dip the top of the doughnuts into the glaze and place them back on the cooling rack to allow the valdez to set. Dip the doughnuts a second time if desired.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 292
Total Fat		10.4g
Saturated Fat		5.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		54.6mg
Sodium		99.8mg
Total Carbohydrates		44.2g
Dietary Fiber		0.9g
Sugars		28.7g
Protein		3.8g
Calcium		6.6%
Iron		1.7%
Potassium		35mg
Vitamin A		41.7%
Vitamin C		0.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

Make Again Monday: Crunchy Buffalo Chicken Salad

2026-09-28T05:00:00.000-04:00

The chicken is the star of the salad, with not many other toppings the crispy chicken is what gives this salad its flavor. However, in true fashion at my house, my oldest wanted the chicken spicier, but my youngest said it was just right and could not handle any more spiciness. Either way I love this salad.

To see the the recipe and original post click here.

Enjoy!!!

Crock Pot Marry Me Chicken

2026-09-23T05:00:00.000-04:00

I have made Marry Me Chicken in a skillet before and it is absolutely delicious. So when I saw a crock pot version I knew I needed to make. When I made the skillet version there was a decent amount of sauce and mashed potatoes seemed like a good idea for all the delicious sauce.

Besides being delicious this chicken is super easy. The sauce gets made and poured into the crock pot and then the chicken is added. Place on the lid and let the crock pot do all the work.

Crock Pot Marry Me Chicken

Ingredients:

Chicken

2 pounds boneless skinless chicken breasts
black pepper

Sun-Dried Tomato Cream Sauce

1 cup low sodium chicken broth
2 tablespoons cornstarch
1/2 cup heavy cream
2 cloves garlic, minced
1 teaspoon dried oregano
black pepper, to taste
1/4 teaspoon crushed red pepper flakes
1/2 cup sun dried tomatoes
1 tablespoon oil from sun-dried tomato jar
1/3 cup shredded parmesan cheese

For Serving

mashed potatoes

Directions:

Place the chicken onto a cutting board and seasoned both sides the the chicken with black pepper.
In a large glass measuring cup, add in the chicken broth. While whisking, slowly add in the cornstarch and continue to whisk until completely smooth with no lumps. Stir in the heavy cream. Pour the mixture into the crock pot.
To the crock pot add in the garlic, oregano, black pepper, sun-dried tomatoes and sun-dried tomato oil. Stir to mix well.
Place the chicken into the crock pot and spoon the sauce over the chicken.
Place the lid on the crock pot and cook on high for 2 1/2-3 hours or low for 6-7 hours, unit the chicken is completely cooked.
Remove the chicken from the crock pot and set aside. Add the parmesan cheese to the crock pot and stir until completely melted.
Serve the chicken over mashed potatoes and spoon some sauce over top.

Enjoy!!!

Notes:

Mashed potatoes are not included in the nutritional info.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 355
Total Fat		15.4g
Saturated Fat		8.7g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		168.3mg
Sodium		608.5mg
Total Carbohydrates		11.1g
Dietary Fiber		1.5g
Sugars		3.2g
Protein		43.3g
Calcium		10.9%
Iron		5.8%
Potassium		290.8mg
Vitamin A		3.5%
Vitamin C		4.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from 40 aprons.

Make Again Monday: Barbecue Chicken Salad

2026-09-21T16:30:00.000-04:00

I did not get to eat as many salads this summer as I wanted to thanks to that lovely lettuce illness. Now that I guess it is over and I am most definitely not ready for fall, I am going to make a few salads to try and make summer last just a bit longer.

This salad is very filling thanks to the beans and chicken. When I originally made it I used one small chicken breasts, however the chicken breasts I buy do not come in a small size, they are large. So with using a bigger chicken breasts this salad made 3 servings and was still filling.

To see the recipe and original post click here.

Enjoy!!!

Notes:

The bottom picture is missing to tomatoes because they were too ripe at the store. The onions are not there either since my girls do not like them, so I added them to my serving only.

Sausage Macaroni and Cheese

2026-09-18T05:00:00.000-04:00

Creamy and cheesy macaroni and cheese gets an upgrade with some sausage. I used regular Italian sausage for this macaroni and cheese and it was delicious. However, I think spicy sausage would be even more delicious. I may be partial since I like things spicy, but I think it would add some good flavor.

Sausage Macaroni and Cheese

Ingredients:

16 ounces elbow macaroni
1 pound Italian sausage
1 medium yellow onion,diced
2 cloves garlic, minced
4 tablespoons unsalted butter
4 tablespoons all purpose flour
4 cups milk
1 teaspoon Italian seasoning
1/2 teaspoon gorund black pepper
1/2 teaspoon dry mustard
4 ounces Swiss cheese, shredded
4 ounces mozzarella cheese, shredded
12 ounces sharp cheddar cheese, shredded

Directions:

Cook the pasta according to the package directions and drain well.
Meanwhile, in a large pot over medium heat, cook the sausage, breaking it up as it cooks. One completely cooked remove the sausage to a bowl and set aside.
Add the butter to the pot and allow to melt. Add in the diced onion and cook until softened, about 2-3 minutes. Add in the garlic and cook stirring constantly for 1 minute. Stir in the flour and allow to cook stirring constantly for 1 minute. Slowly pour in the milk while stirring constantly. Stir in all of the seasonings.
Cook stirring constantly until the mixture has thickened, about 10 minutes. Stir in the shredded cheeses and continue to stir until completely melted.
Add the sausage back into the pot and stir to combine.

Enjoy!!!

Notes:

You can use any combination of shredded cheese, you just need 20 ounces or about 5 cups of shredded cheese.

The more fat your milk has, the creamier the mac and cheese will be. I used low fat milk to keep the calories lower.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 778
Total Fat		44.5g
Saturated Fat		22.4g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		130.4mg
Sodium		1044.4mg
Total Carbohydrates		55.6g
Dietary Fiber		2.5g
Sugars		9.7g
Protein		40.6g
Calcium		65.8%
Iron		11.1%
Potassium		241.7mg
Vitamin A		5.5%
Vitamin C		2.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Crazy For Crust.

Mexican Tater Tot Casserole

2026-09-16T05:00:00.000-04:00

Tater tots are slowly becoming a staple in my household. They are good for breakfast, they make a yummy dinner and are delicious as a snack. With so many ways to use tater tots I find them good to have on hand.

This tater tot casserole use some Mexican flavors to make a delicious dinner. It even has a vegetable included to make it an all in one dinner. But if you are like me and trying to get more veggies in your diet this would be delicious with a side salad.

Mexican Tater Tot Casserole

Ingredients:

1 1/2 tablespoons olive oil
1 yellow onion, diced
1 pound ground turkey
1 package taco seasoning
4 ounces diced green chilies
15 ounce can black beans, drained and rinsed
1 cup frozen corn
1/2 cup sliced balck olives
10 ounce can enchilada sauce, divided
1/2 cup sour cream
5 ounces sharp cheddar cheese, shredded
5 ounces Monterey jack cheese, shredded
28 ounces frozen tater tots
1 cup salsa

Directions:

Preheat the oven to 415 F. Spray a 9x13 inch baking dish with cooking spray.
In a large skillet over medium-high heat, heat the olive oil. Add in the onion and cook until softened and translucent.
Add in the ground turkey and cook, crumbling until completely cooked. Stir in the taco seasoning.
Reduce the heat to medium-low and stir in the green chilies, black beans, corn, black olives and half of the enchilada sauce. Cook, stirring occasionally, for 2 minutes.
Stir in the sour cream and half of the cheddar cheese and Monterey jack cheese. Turn off the heat and stir until the cheeses have melted.
Transfer the mixture into the prepared baking dish. Place the tater tots on top in an even layer.
In a small bowl stir together the remaining enchilada sauce and salsa. Pour over the tater tots.
Bake for 30 minutes or until the tater tots are starting to get crispy.
Sprinkle the remaining cheese over top and bake for an additional 10 unites or until the cheese has melted and the tater tots are crispy.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 793
Total Fat		48.2g
Saturated Fat		18.5g
Trans Fat		0g
Polyunsaturated Fat		3.1g
Monounsaturated Fat		6.9g
Cholesterol		117.6mg
Sodium		1402.7mg
Total Carbohydrates		55.8g
Dietary Fiber		6.4g
Sugars		7.9g
Protein		32.5g
Calcium		22.1%
Iron		17.7%
Potassium		975.9mg
Vitamin A		0%
Vitamin C		1.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Six Sisters' Stuff.

Make Again Monday: Homemade Hamburger Buns

2026-09-14T05:00:00.000-04:00

I like these hamburger buns better than the store bought variety because they hold up better to the burger and toppings. The buns are firmer which allow them to hold up better, they are not soft and mushy like the store bought ones.

To see the recipe and original post click here.

Enjoy!!!

Chicken Costoletta

2026-09-11T05:00:00.000-04:00

I am one of those people that refuses to give up summer. When all the fall stuff starts coming out in August it makes me mad. Can't they wait until September or even October. I am still enjoying this warm weather and sunny days.

I am also one of those people that have not eaten at the Cheesecake Factory. This chicken happens to be a copycat version of one of their recipes. The chicken is coated in a lemon, panko and cheese coating and then topped with a lemon cream sauce. With all of the sauce this recipe made it made sense to pair it with some sort of starch to soak up the yummy creamy sauce. Since I had some potatoes to use up, I made mashed potatoes.

This recipe calls for thin chicken breasts, if yours are thick you can cut then in half lengthwise or you can pound them down until thin.

Chicken Costoletta

Ingredients:

Chicken

1/2 cup all purpose flour
2 eggs
1 cup panko breadcrumbs
1 lemon, juiced and zested
1/4 cup grated parmesan cheese
1/4 cup olive oil
2 tablespoons unsalted butter
4 thin chicken breasts, about 1 pound

Sauce

1 tablespoon olive oil
1 tablespoon all purpose flour
1 tablespoon minced garlic
1/4 cup milk
3/4 cup heavy whipping cream
1/4 cup low sodium chicken broth
2 tablespoons lemon juice
1 tablespoon butter

Directions:

Chicken

In a shallow bowl, add in the flour. In another shallow bowl, add in the eggs and lightly beat them with a fork. In a third shallow bowl, combine the breadcrumbs, lemon zest and cheese.
Place a piece of chicken into the flour coating both sides and pressing down lightly to help the flour stick. Remove the chicken from the flour and lightly shake off excess flour. Place the chicken into the egg and coat both sides. Allow the excess egg to drip off the chicken. Place the chicken into the panko mixture and coat both sides pressing down lightly to help it stick. Repeat with the remaining chicken.
In a large nonstick skillet, add in the oil and butter. Heat over medium heat until hot and butter has melted. Add in the chicken and cook until golden brown, about 3-5 minutes. Carefully flip the chicken over and cook on the other side until golden brown, about 3-5 minutes. Remove the chicken and place on a plate lined with paper towels.

Sauce

In a medium saucepan, heat the oil over medium-low heat. Add in the garlic and cook for 1-2 minutes.
Stir in the flour and allow to cook, stirring constantly for about 2 minutes.
Slowly stir in the milk, heavy cream, chicken broth and lemon juice. Bring the mixture to a boil, stirring constantly. Allow to cook, stirring constantly until the mixture has thickened, about 3-5 minutes.
Remove the saucepan from the heat and stir in the butter.
Pour sauce over each serving of chicken.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 716
Total Fat		54.5g
Saturated Fat		23.2g
Trans Fat		0g
Polyunsaturated Fat		0.4g
Monounsaturated Fat		3g
Cholesterol		189mg
Sodium		421.5mg
Total Carbohydrates		26.8g
Dietary Fiber		0.4g
Sugars		1.1g
Protein		30.8g
Calcium		8.8%
Iron		6.4%
Potassium		265.4mg
Vitamin A		6.5%
Vitamin C		5.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Carrie's Experimental Kitchen.

Savory Sweet and Satisfying

Make Again Monday: Pizza Pasta Salad

Chocolate Graham Cracker Crust

Peppermint Bark

Make Again Monday: Cranberry Almond Overnight Oats

Spicy Italian Sausage Dip

28.9g

13.6g

0g

0g

0g

89.7mg

1246.1mg

11g

1.2g

4g

25g

31.7%

5.8%

116.4mg

5.4%

14.7%

Baked Pumpkin Glazed Doughnuts

10.6g

1.1g

0g

2.7g

6g

46.2mg

80.2mg

55.5g

1.2g

39.7g

4.2g

5%

3.2%

83mg

0.1%

0%

Make Again Monday: Baked Garlic Parmesan Fries

Muffuletta Pizza

53.1g

17.9g

0g

0.3g

12.1g

104mg

2771.8mg

88.7g

4.2g

2.4g

37.7g

22.4%

5.4%

117mg

5.5%

26.4%

Pumpkin Baked Oatmeal

6.5g

1.3g

0g

0g

0g

95.6mg

200.7mg

60.1g

6.1g

28.3g

11.2g

19.1%

16.7%

362.8mg

3.2%

5.6%

Make Again Monday: Chicken Gloria

Baked Pumpkin Cream Cheese French Toast

20.4g

11.8g

0g

0g