Natural Homemade Living

Delicious Easter Nests

2026-03-31T14:19:00.000-07:00

These delicious little treats are a perfect addition for your Easter tray of goodies! You only need a few ingredients and a little time to put these together. Recipe makes 20-25 treats.

Ingredients:
2 cups flaked coconut
1 bag (11 oz) white chocolate chips (Ghirardelli is my favorite)
2 drops green food coloring
Pastel color M&M candies or jelly beans to use for the eggs in the nest

Melt the white chocolate chips for 2 minutes on 50% power in the microwave.
Stir the chips after they have melted and add 2 drops of green food coloring.
Add the coconut and stir until it's covered with chocolate.
Use a small cookie dough scoop to form a ball and place them on parchment paper. Use your thumb to flatten the middle of the nest.
Place your candies in the middle of each nest.
Store in a tightly sealed container or freeze them.

Love and peace,
Simply Angie and Tammi

White Chocolate Pretzel Turtles

2025-12-12T12:03:00.000-08:00

It's that time of year again when I'm reviewing my Christmas goodie list. I like to have a variety of cookies and candies each year and one of my favorites are white chocolate pretzel turtles. These are simple and quick to make. I have some tips regarding this recipe, use soft caramels and high quality chocolate. We really don't need to discuss the details of my "fail" but using higher quality ingredients fixed everything! 😉 You can also make them gluten free if you use gluten free pretzels. Sometimes I switch the white chocolate with milk chocolate, use what you like. These are delicious and kinda cute on a plate! 😋

Ingredients:

36 pecan halves

36 mini pretzel twists

36 soft caramels, Werther's soft caramels are my favorite, 2 packages, unwrapped

1 bag chocolate chips, Ghirardelli white chocolate chips, melted

Directions:

Toast the pecans in a 325ºF oven for 5 minutes then set them aside to cool.
Place the pretzels on a parchment paper lined cookie sheet.
Place one unwrapped caramel on each pretzel.
Bake them for 5 minutes in a 325ºF oven. They should look shiny and soft but not melted.
Remove them from the oven but keep them on the cookie sheet, lightly press one pecan on each caramel covered pretzel.
Let them cool for about 45 minutes.
Melt the chocolate on the stove using a glass bowl over a pan of water (a little less than half full with water). It's similar to a double boiler but make sure you take your time. Don't let the water in the pan touch your glass bowl or the chips will get too hot. No one wants clumpy chocolate. 😏
Line another cookie sheet with parchment paper for the melted chocolate.
Use 1/2 tablespoon of melted chocolate for each turtle and place dollops on the second cookie sheet.
Place one pretzel in the center of each dollop of chocolate.
Cool them in the refrigerator then store them in an airtight container. (You can also freeze them if you make them ahead).

Enjoy!

Love and peace,

Tammi

White Chicken Chili Cheese Soup

2025-10-14T17:00:00.000-07:00

White Chicken Chili Cheese Soup

It is a perfect day to make soup in the Midwest! Fall is in the air and our warm weather seems to be leaving us. This yummy soup recipe is another family favorite. 😀 Serves 10.

Ingredients:
8 c chicken stock
2 c rotisserie chicken, diced or shredded or 4 skinless, boneless chicken breasts
2 cans (15 oz size) Great Northern beans, drained and rinsed

2 tsp chili powder

Salt and pepper to taste
1 c salsa
1 1/2 c corn
12 oz Velveeta cheese

If you're using fresh chicken, boil it in the chicken stock over medium heat on the stove for 40-45 minutes. Add the rest of the ingredients except the cheese and simmer for an hour. (If you use a crock pot, cook all of the ingredients on high for two hours).

Slice the cheese into medium chunks and add it to the soup during the last 10-15 minutes.

You can serve this with crushed tortilla chips, a dollop of plain yogurt (or our Simply Homemade Creme Fraiche) and an extra pinch of shredded cheese. It’s delicious!

Love and peace,
Tammi

The Best Jello Poke Cake

2025-05-25T06:45:00.000-07:00

This is our favorite summer jello cake recipe from the vintage archives. 😀 It's easy to make and refreshing during the hot summer months. The kiddos love it too! Use your favorite flavors of cake mix and jello to change it up a little.

Ingredients for cake:

1 box white cake mix

1 small box strawberry jello

Ingredients for topping:

1 small box instant vanilla pudding

1 1/2 cups milk

1 cup whipped cream or Cool Whip

Directions:

Make cake according to the instructions on the box using a 9 x 13 pan. Let cake cool for 30 minutes.

While cake is cooling, dissolve jello in 3/4 cup boiling water. Once the jello has dissolved, add 1/2 cup cold water. Let it sit for 30 minutes.

Poke holes in the top of the cake with a fork about an inch apart. Using a large spoon, spoon jello over the top of the cake. The holes will soak up the jello. When all of the jello is gone, refrigerate the cake until you have the topping made.

Whisk the dry pudding mix with the milk then fold in the Cool Whip with a spatula.

Spoon the topping over the cake and spread the mixture like frosting.

Cover the cake and return it to the refrigerator until you are ready to serve it. It will last 4-5 days stored in the refrigerator.

Enjoy!

Love and peace,

Tammi

Easter Wreath Fun!

2025-04-06T15:04:00.000-07:00

A fun little project you can complete in about an hour is a colorful Easter wreath! They also make great gifts!
What you need:
1 straw wreath (leave the plastic wrap on) or Styrofoam circle, mine is 12"
24-30 plastic eggs
Ribbon for bow or pre-made bow
Small stuffed animal
Hot glue gun/glue
Decorations of your choice
Floral moss or natural straw
Craft wire
Directions:

I start with making a wreath hanger. Cut a piece of craft wire about 12 inches long. Wrap it around the top of the wreath and twist it several times on the back of the wreath, form a small circle and twist at the bottom of the circle.
Turn the wreath over keeping the hanger on the top while you're working. Leave a space at the bottom for a bow and a small stuffed animal. Heat your hot glue and start by placing a generous amount of hot glue on an egg. Hold the egg onto the wreath for a few seconds until it sticks. I start by placing my eggs on the top and worked my way down the sides.
Place the eggs as close to each other as you can. There will be space between them, it's ok, you can fill them in later with your decorations, flowers or moss.
Once the eggs are in place you should have a space at the bottom about 5 inches wide. This is where you will place your bow. Use the directions to make your bow here Simply Make Your Own Bows. (I made one change on the bow I used a piece of ribbon 12 inches long instead of a pipe cleaner).
Glue your bow to the bottom of the wreath in the empty space. Just above the bow, apply a large amount of hot glue to the wreath, apply some hot glue to the bottom of the stuffed animal, and hold the stuffed animal on the wreath for a minute or so until it sticks.
Now for the finishing touches, I used hot glue on silk flowers and placed them where the spaces are between the eggs. I also used pieces of floral moss and tucked it in the spaces between the eggs. It works great if you use the end of your scissors to tuck the moss into the spaces.
Make sure all of your eggs are secure. If they aren't apply small amounts of hot glue to them and stick them to each other. I only had to do this with 3 or 4 eggs.
These wreaths are so cute and super easy to make! Happy crafting!

Love and peace,
Tammi

The Best Biscotti

2025-04-06T14:53:00.000-07:00

The Best Biscotti

A couple of my favorite things are a perfect cup of coffee and homemade biscotti! I'm all about simple and delicious treats. This is my best biscotti recipe! 😁 If you are no longer enjoying the hard and tasteless biscotti in a plastic wrapper that you find at the store, you should make your own! This recipe might sound complicated but once you make it you will find it is quite simple. Brew yourself a perfect cup of coffee and enjoy it with your homemade biscotti!
Ingredients:
1/2 cup butter (room temperature)
1 cup white sugar
2 tsp pure vanilla extract or 2 tsp almond extract
3 eggs
2 cups flour
2 tsp baking powder
1/4 tsp salt

Mix butter and sugar until blended. Add extract and eggs and beat until creamy and smooth (about a minute). You can use a hand mixer for this recipe.
Add flour, baking powder, and salt. Beat until combined.
Line a large baking sheet with parchment paper. You need to use parchment paper because you will need to lift your biscotti off the baking sheet later.
Divide dough in half and place each half on your parchment covered baking sheet. Spread the dough using a table knife so it looks like 2 logs on your pan - they will each be about 4 inches wide and 12 or 13 inches long. Run your knife (flat side) along the top of your dough so it is even across the top. If you don't have an extra large baking sheet, use 2 smaller sheets with one log on each.

Bake at 350°F for 20-25 minutes or until they are slightly golden brown and firm when you touch the tops with your finger.

Remove from the oven and carefully pick up 2 opposite corners of the parchment paper and place the paper and biscotti logs on a cooling rack for 15 minutes. Reduce your oven temp to 300°F.
After your logs have cooled, leave them on the parchment paper and carefully lift them and place them on a cutting board. Start slicing the logs using a serrated bread knife diagonally about 1/2-1 inch thick. I slice 22 pieces in total. When I cut the very ends off, one side will be rounded so I don't bake those a second time, those are for my taste testing purposes! 😀
Gently, turn each piece over on its side, then place the cut side down on your baking sheet.
Bake for 10 minutes at 300°F.
Remove from the oven, turn each biscotti over and bake the other side for 10 minutes.
Remove biscotti from the oven and let cool. Store in an air tight container. They also look cute in a large, covered glass jar. They will keep for about a week or freeze them up to 2 months.

For a touch of fancy, melt 1 cup of chocolate chips (white or milk chocolate) and dip the ends of the biscotti into the chocolate or a light drizzle is fun too.

Love and peace,
Tammi

Mini Cheesecake

2024-07-01T09:19:00.000-07:00

Simply Homemade: The Best Mini Cheesecake

If you are looking for an easy and decadent dessert recipe, this is it! These mini cheesecakes are a family favorite at our house. I make them for our special occasions. I make them gluten free but you can use regular vanilla wafers if you don't need gluten free. These little bites are always the first thing to disappear from the table. They have a slight hint of almond flavor in each bite and let's face it, they look pretty!

Ingredients:
1 box vanilla wafers (I used gluten-free)
1/4 c butter, melted
1/4 c sugar
1 package cream cheese, 8 ounces, softened
1/3 c sugar
1 egg
1 tsp almond extract
Toppings - cherry pie filling, fresh fruit, lemon curd, blueberries or raspberries are a great choice or even caramel or chocolate syrup.

Directions:

Place vanilla wafers into a food processor (or crush them in a large baggie).
Melt the butter and add to the wafer crumbs.
Add 1/4 c sugar and pulse in the food processor until the wafers are crumbled and the butter and sugar are mixed in with the crumbs.
In a medium bowl, use a mixer on low speed to beat the cream cheese, 1/3 c sugar, egg and almond extract until the batter is a smooth texture. * Helpful hint: it is easier to have the cream cheese and egg at room temperature so it be smooth and not lumpy.
Preheat oven to 350°F.
Use a mini-muffin pan with paper liners to bake your cheesecakes.
Assemble the cheesecakes by adding a heaping teaspoon (or more if you'd like) of the vanilla wafer crumbs in each tin. Press down so the mixture is not crumbly in the tin.
Use a small dough scoop to add the cream cheese mixture on top of the crumbs.
Bake at 350°F for 16-18 minutes or until the tops look set.
Cool about 15 minutes on a cooling rack then remove the cheesecakes from the pan and finish cooling on the cooling rack.
Refrigerate the cheesecakes.
Add the toppings after the cheesecakes have cooled.
Store these in the refrigerator in an air tight container until about 30 minutes prior to serving.

Makes 24 delicious mini cheesecakes. You may have some crumb mixture left, I save mine in the freezer for the next batch. You can double the recipe to make 48 mini cheesecakes.
Enjoy and be blessed!

Love and peace,
~ Simply Tammi

Creamy Macaroni Salad

2024-06-23T07:03:00.000-07:00

Creamy Macaroni Salad

A childhood favorite summer salad for me is creamy macaroni salad. I add my favorite veggies (or what I have available) and even add canned tuna or chicken. It doesn't take long to put it together but the flavors come together when you refrigerate it at least a couple of hours before you serve it.

Ingredients:

One box elbow macaroni, 16 oz size
1 c Miracle Whip salad dressing
1 T yellow mustard
2 T dill pickle juice
2 T milk
1-2 T white sugar
1 T ketchup
1 c finely chopped celery
1/2 c diced dill pickles
1 medium cucumber, diced
1-2 medium tomatoes, diced

Cook macaroni according to directions on package. Cool and drain by running cold water over it. In a large bowl, whisk together the salad dressing, pickle juice, milk, sugar, ketchup and mustard. Add the rest of the ingredients together and stir to combine. Salt and pepper to taste. Refrigerate for at least 2 hours before serving. Prior to serving add a little milk if the salad has soaked up the liquid ingredients.

Makes 8-10 servings.

Enjoy! 😊

Love and peace,

Tammi and Angie

Cute Marshmallow Pops

2024-02-04T07:24:00.000-08:00

Marshmallow Pops

I've been making these marshmallow pops for parties for years and I have figured out a couple of helpful hints to make it an easier process. I'm not a marshmallow fan but I think they look pretty in an arrangement. They are super cute for Valentine's Day and the kiddos say they are awesome! 💕
Ingredients:
1 bag Wilton Candy Melts (12 oz bag)
30 lollipop sticks
30 large marshmallows (I did not use the jumbo size)
Sprinkles, coconut, chopped nuts, small candies
Food coloring optional
Directions:

Melt the candy chips using a double boiler on the stove. Fill a medium size pan halfway with water and place a glass bowl on top. Heat over medium heat and make sure the water doesn't touch the bottom of the bowl or it'll get too hot. You can also melt the chips in the microwave in 30 second increments.
Once the chips are melted, dip an end of the lollipop stick into the chip mixture about 1/2 inch then push it into the end of a marshmallow, almost to the end. Repeat until you have the number of pops you want. This helps the marshmallow stick to the lollipop stick.
Place these in the freezer for 10 minutes.
Remove pan and bowl from stove. It's easier if you keep the chips melted and warm but not hot.
Remove the marshmallow pops from the freezer and dip each one into the melted chips. Gently tap the pop on the side of the bowl so the excess chocolate drips off. If you skip this step your decorations will drip off the pop. Don't ask me how I know this! 😆
Hold the dipped pop over parchment paper to decorate with sprinkles, roll in coconut or nuts or the use the decorations of your choice.
I used a flower vase and cut some floral foam to fit over the opening to display the pretty pops.
I cut a piece of foil large enough to cover the foam.
Carefully push each lollipop stick into the foam.
Let pops dry for a few hours and loosely cover with cellophane or plastic wrap. I usually make these one day before the party.
Pour sprinkles or candies over the top of the foil to add the finishing touch.
Have fun and enjoy!

Love and peace,

Tammi

Crockpot Candy

2023-12-20T06:18:00.000-08:00

This recipe is everywhere and I finally gave in and made some! It was so simple to make and already popular in our family! Everyone likes the sweet with a little salty taste from the dry roasted peanuts. Check it out! 😊

Ingredients:

24 oz. white chocolate almond bark

12 oz. chocolate almond bark

12 oz. milk chocolate or semi-sweet chocolate chips

5 cups dry roasted peanuts

Directions:

I started layering the ingredients in the crockpot. Here's the order starting with the peanuts on the bottom, the almond bark (both flavors) and the chocolate chips.

Cover and cook on low for one hour, stirring every 15 minutes.

Cover 3 large baking sheets with parchment paper and scoop candy out of crockpot and place on the baking sheets. Add some of your favorite sprinkles.

Once the candies have set, mine took about an hour, store them in an airtight container.

I also made a batch without peanuts and used gluten-free mini pretzels. They turned out great!

Enjoy!

Love and peace,

Tammi

Marshmallow Chocolate Holiday Bars

2023-12-06T14:04:00.000-08:00

My holiday baking marathon has begun! I decided to use a few recipes this year that I haven't made for years and this was the first one I found. I had forgotten about these yummy bars but back in the day, they were a favorite from our family friend Delores. She was our neighbor, an excellent baker and had a heart of gold. During the holiday season maybe take a little time to reminisce about those who are no longer with us. The happy memories are so heart warming and the kiddos love hearing the stories from the past. I smiled when I found this recipe that our Grandma had received from Delores dated 11/15/1978. 😇 The great thing is that you can make them with gluten-free cereal, which means everyone in our family can eat them! And we all like the part that they are easy to put together, no baking!

Marshmallow Bars Ingredients:
1 bag milk chocolate chips (11.5 oz.)
1/2 bag butterscotch chips
1 stick butter (1/2 cup)
1 cup creamy peanut butter
Melt these ingredients together in a medium size glass bowl over a pan of water on a medium heat stove. When the ingredients have melted add:
3 cups rice krispies (I used the gluten-free Malt-o-Meal Brand)
1 bag mini marshmallows (10 oz.)
Stir all the ingredients together and spoon into a 9x13 pan lined with parchment paper or foil.
Cool in the refrigerator for a couple of hours then cut into bars. Makes 24-30 bars depending on the size you cut them.

You can store them in an airtight container in the refrigerator or you can freeze them. Serve them at room temperature. 🎄
Enjoy!
Love and peace,
Tammi

Dad's Cowboy Casserole

2023-10-31T13:29:00.008-07:00

I knew it was the perfect time to try this old family favorite recipe when the temperatures dropped to 15º last night and snowflakes covered the patio. Comfort foods are my favorite when the weather is changing. Stay warm!! ❄❄

Ingredients:

1 pound ground beef

1/2 cup green bell pepper, chopped

1/2 cup onion, chopped

1 can chili beans in sauce, 15 1/2 ounces

3/4 cup barbecue sauce

1/2 tsp salt

1/2 tsp black pepper

1 package corn muffin mix, 15 ounce

Directions:

Preheat oven to 400ºF.
Cook beef, peppers and onion over medium heat in a frying pan, about 15 minutes. Drain the grease from the ground beef.
Add the chili beans, barbecue sauce, salt and pepper.
Heat until the mixture starts to boil.
Spoon it into a 9 inch square baking pan or dutch oven.
Prepare the corn muffin mix using the instructions on the box.
Pour it over the meat layer.
Bake 30 minutes. Makes about 6 servings.

Enjoy!

Love and peace.

Tammi

Creamy Pumpkin Pudding

2023-10-22T05:44:00.003-07:00

Pumpkin pudding with a ginger cookie on the side 😊

Homemade pudding is still one of my favorite childhood desserts. I love to make my own pudding and experiment with different flavors. A perfect fall flavor is pumpkin. This pudding is creamy and has all of the pumpkin pie spices. Try this awesome recipe if you love pumpkin and pudding!
Ingredients:
2 T cornstarch
1/2 cup brown sugar
1 egg
1-3/4 cup milk (I used 2%)
2/3 cup canned pumpkin
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp allspice
1/8 tsp ground ginger
1 pinch ground cloves
1 pinch salt
1 tsp vanilla extract
Directions:

Whisk brown sugar and cornstarch in a medium pan.
Cook over medium heat.
Whisk milk and egg then gradually add to the above mixture.
Continue whisking the mixture until it boils, it'll take a few minutes.
Boil for 1 minute and keep whisking.
Remove from heat and whisk in the pumpkin, spices and vanilla.
Place pan on burner over low heat.
Whisk for another 2 minutes.
Pour the pudding into 6 saucers or ice cream dishes.
Place plastic wrap over the top of the pudding and refrigerate until cold.
Place a ginger cookie or two in the pudding or crumble them over the top if you like a little crunch.
Top it off with a dollop of whipped cream before serving!
Makes 6 servings.

Enjoy your awesome fall pumpkin pudding!

Love and peace,
Tammi

Cinnamon Bread

2023-10-09T09:27:00.000-07:00

This morning seemed like a great time to make a favorite bread from the past. This recipe makes 2 loaves. Enjoy!

Ingredients:
1 cup softened butter
2 cups white sugar
2 eggs
2 cups buttermilk
4 cups flour
2 tsp baking soda

Cinnamon Topping:
1/2 cup white sugar
2 tsp cinnamon

Cream butter then add sugar and eggs. Beat until blended then add milk. Mix in flour and baking soda. Pour batter into 2 greased loaf pans (9x5 inch) until they are 1/4 full. Sprinkle half of the cinnamon topping over the batter in each pan. Spoon the rest of the batter over the top of cinnamon mixture. Sprinkle the rest of the cinnamon mixture over the top. Use a knife to gently swirl the cinnamon mixture throughout each loaf.

Bake at 350° for 50 minutes or until a toothpick inserted into the center of each loaf comes out clean. Place on a cooling rack for 15-20 minutes then remove from pans. Slice and enjoy!

Love and peace,
Tammi and Angie

Chunky Applesauce

2023-10-08T06:23:00.000-07:00

For me, homemade applesauce is another one of those items that once you've had homemade, the stuff in the jars just doesn't cut it! Both of my grandmas made applesauce without a recipe. I had some notes from them that helped me remember the process. I used organic ingredients, but you don't have to. I would recommend using sweeter apples so you don't need as much sugar. This is super delicious!
Ingredients:
6 pounds apples (about 12-16 medium apples) peeled, cored and sliced

1/2 c water

1/2 c white sugar

1 tsp ground cinnamon

1/2 tsp allspice

1/4 tsp ground cloves

Directions:
I used organic apples, honeycrisp and gala. Peel, core and slice the apples and put them in a large pot. Add the water and sugar. Cook over medium heat for about 30 minutes, stirring occasionally. Stir in the spices and simmer over low heat until the liquid has cooked into the apples. Remove from the heat and cool for about an hour. I like to use jars to store the applesauce in the refrigerator. This recipe makes 4 pints or 2 1/2 quarts of applesauce.

* If you like to can, double the recipe and follow normal canning procedures. Process for 20 minutes in a water bath canner.

Homemade Applesauce

Love and peace,

Tammi

Homemade Pumpkin Bars With Cream Cheese Frosting

2023-09-24T13:15:00.010-07:00

It's officially fall and suddenly I am hungry for pumpkin bars with cream cheese frosting! SO you know what I have to do...make some pumpkin bars and post my pumpkin bars recipe. 😉
Ingredients:
1 c vegetable oil
1 c brown sugar
1/2 c white sugar
4 eggs
1 15 oz can of pumpkin puree
Mix the above ingredients together until combined.
2 c flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 T pumpkin pie spice or 2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg
1/2 tsp cloves
Add dry ingredients and mix well.
Pour into a parchment paper lined 11x15 baking sheet with sides. Bake at 350°F for 25-30 minutes. Remove from oven and let cool on a cooling rack.
Cream Cheese Frosting:
8 oz cream cheese, room temperature
1/4 stick butter, room temperature
1-2 T heavy cream or half and half
1 tsp vanilla extract
4 cups powdered sugar
Mix frosting and spread on cooled pumpkin bars. I cut mine into 36 bars. If you want to save some for later, these bars freeze well.

Autumn pumpkin treats are yummy-licious! Enjoy 😋

Love and peace,

Tammi

Amazing Chocolate Cake From A Box

2023-09-19T08:15:00.015-07:00

Delicious!

When you're short on time and ingredients you can make a delicious, rich chocolate cake from a boxed mix. This has become a favorite at our house and it's so easy to make.

Ingredients:

1 box chocolate cake mix
1 package instant chocolate pudding (small)
4 eggs
1 cup sour cream
1/2 cup vegetable oil or 1/2 cup melted butter (cooled slightly)
1/2 cup water or milk

Preheat oven to 350°. Mix all ingredients together and beat on medium speed for 2 minutes. Pour batter into a 9x13 greased or parchment paper lined pan. Bake 35-40 minutes or until toothpick inserted in the middle comes our clean. Let cake cool before frosting it.

Chocolate canned frosting is perfect if you don't have time to make frosting. Add 1 tsp vanilla to the frosting and mix it for 30 seconds with your mixer. It tastes better that way 😋

Enjoy!

Love and peace,

Tammi

Apple Bread

2023-09-09T17:17:00.003-07:00

My favorite fall scents and flavors are cinnamon, nutmeg, ginger and cloves. One of the reasons I love making apple bread is that your home will be filled with the best fall smells! This bread reminds me of coffee cake that my grandma used to make. It was the perfect choice this morning since our weather is cooler and fall is on the way! 😊
Ingredients for Bread:
1/2 c butter, room temperature
2 eggs
2/3 c white sugar
2 tsp vanilla extract
1 2/3 c flour
2 tsp baking powder
1/4 tsp ground cloves
1/2 tsp nutmeg
1 tsp cinnamon
2/3 c buttermilk or add 2 tsp lemon juice or white vinegar to 2/3 c white milk, let it sit for at least 5 minutes, then add it instead of buttermilk.
2 medium apples, I used honey crisp apples, peeled and chopped into small pieces.
Ingredients for Topping:

3 T brown sugar

1/8 tsp cloves

1 tsp cinnamon

Mix it together with your fingers or a fork and sprinkle over the top of the bread batter.

Directions:
On low speed beat butter and sugar until smooth. Add eggs and vanilla and mix for about a minute. Add dry ingredients and combine until mixed together. The batter will be fairly thick.

Add the buttermilk while mixer is on low speed, it likes to splatter. Stir the apples into the batter with a spatula. Use parchment paper or grease a 9x5 inch loaf pan. Add the batter to the pan and sprinkle the top of the bread with the brown sugar topping.

Bake 350°F for 45-50 minutes. I always use grandma's method and insert a toothpick into the bread, if it comes out clean, it's done. If not, try another 5 minutes until it's ready.
Enjoy your amazing apple spice bread and don't forget to enjoy the scents of the season!
Love and peace,

Tammi

Scalloped Potatoes and Ham

2023-08-27T04:32:00.003-07:00

Simply Homemade Scalloped Potatoes and Ham

Last week at the grocery store they were having a special on ham so I made scalloped potatoes and ham with some of it and froze the rest for soup. I used the cream soup mix instead of the cream soup from a can. It was delicious and just as easy. Here's the link to our recipe for cream soup replacement.

Here's the recipe for the scalloped potatoes and ham:

5-6 potatoes, peeled
2 cups ham cut in chunks, use as much or as little as you like
1 can of cream of celery or mushroom soup, or click on the recipe above, it is equal to one can
2 T butter
2 T flour
1 c milk
Salt and pepper to taste

Slice potatoes thin, I used my Mandoline Slicer to make them all the same. Cut the ham into small chunks and add to the potatoes in a greased or buttered 9x13 pan. In a sauce pan on the stove melt the butter, add the flour and milk and stir until it's thickened and smooth. Add the canned cream soup with a can of water (or milk) or use the cream soup replacement. When it's all mixed and smooth, pour over the top of your potatoes and ham. Stir and mix well. Cover with foil and bake at 350°F for about an hour to an hour and a half or until the potatoes are soft. Add salt and pepper to taste.
Enjoy!

~Simply Angie

Chocolate Covered Frozen Yogurt Treats

2023-08-12T13:19:00.004-07:00

Maybe you've seen the TikTok trend for frozen yogurts treats. They looked so good I had to make them! There are several variations but I used a couple of my favorite flavors for mine. They are a little messy to make but they are SO good and totally worth chocolate covered fingers! 😋

Ingredients

1 cup vanilla Greek Yogurt
2 cups strawberries, cut into small pieces
2 cups milk chocolate chips, melted
1 T coconut oil

Directions

Stir the yogurt and strawberries together in a medium bowl.
I used a cookie scoop to place them on a parchment paper covered cookie sheet.
Freeze them for 1-2 hours.
Before you take them out of the freezer, melt the chocolate chips and coconut oil in the microwave using 30 second increments until they chips are melted and smooth.
Remove the clusters from the freezer and dip each cluster in the melted chocolate.
Place each cluster back on the cookie sheet and freeze again for about an hour.
Once mine were frozen, I put them in freezer bags until and returned them to the freezer.
Remove them about 15 minutes before you want to serve them.
Makes 12 servings.

* You can also serve them without the chocolate coating.

Enjoy! 😁

Love and peace,

Tammi and Angie

Homemade Potato Salad

2023-08-04T22:00:00.006-07:00

Our family potato salad recipe is a delicious addition for a summer picnic or serve it with your favorite grilled or smoked foods.

Ingredients
6 - 8 russet medium/large potatoes, peeled and cut in bite-size pieces
5 hard boiled eggs
1 cup mayonnaise
1 T yellow mustard

1 T dill pickle juice
2 T white sugar
Salt and pepper to taste
Directions

Place cut-up potatoes and place in cold water in a medium size pan.
Heat over medium heat on stove until they boil, then simmer about 15 minutes or until the potatoes are soft.
Drain the potatoes and soak in cold water for about 10 minutes. Drain in a food strainer.
Mix the dressing ingredients in a large bowl.
Slice the hard-boiled eggs and add to the dressing.
Fold in the potatoes and make sure the dressing is mixed in well.
Salt and pepper to taste.
Cover and refrigerate.

I usually make this the day before I'm serving it and refrigerate it overnight. If you don't have time for that refrigerate a couple of hours before serving. Makes 8 servings. Enjoy!

Love and peace,
Tammi and Angie

Cherry Cheesecake Dessert

2022-11-03T22:00:00.008-07:00

A dessert that our Mom used to make is still at the top of our favorite desserts list! Her original recipe used blueberry pie filling but our families prefer cherry filling. The original recipe also used a 9x13 pan but you can also use two 9 inch pie pans so you can have different toppings. Then the blueberry and cherry lovers are both happy. 😀

Crust

1 1/2 cups graham cracker crumbs

1/2 cup melted butter

1/2 cup white sugar

Stir together and press into a buttered 9x13 pan (or two 9 inch pie plates). Let sit until you prepare the filling.

Filling

2-8 ounce packages of cream cheese

1/2 cup white sugar

2 eggs

Mix together and beat on medium speed until smooth. Pour over graham cracker crust. Bake at 350º for 25-30 minutes or until the middle is set. Cool at room temperature for about an hour. Add the topping.

Topping

2 cans (21 oz each) blueberry or cherry pie filling (or your favorite)

Refrigerate overnight or at least 4 hours before serving. Makes 15 servings in the 9x13 pan. Store leftovers in the refrigerator is you have any. 😀 Enjoy!

Love and peace,

Tammi and Angie

Delicious Orange Muffins

2022-10-30T08:03:00.001-07:00

These moist orange muffins are delightful! Our favorite muffin taste-testers highly recommend these and they are easy to make!

Ingredients and Directions:
1 yellow cake mix (dry mix only)
1 1/4 c orange juice
3 egg whites
1/4 c oil
Zest from one orange

Combine all ingredients and beat on medium speed for 2 minutes. Pour batter into lined muffin pans filling about 2/3 full. Makes 24 muffins. Bake at 350º for 18-20 minutes.

Glaze:

1 c powdered sugar

Orange juice from two oranges

Zest from one orange

Stir ingredients together until smooth. Dip the tops of the warm muffins into the glaze and place on the cooling rack. Store in an airtight container. These muffins freeze well.

Love and peace,
Tammi and Angie

The Best Bran Muffins

2022-09-24T11:47:00.001-07:00

This is a bran muffin recipe that we have been making for years. It's from a favorite restaurant we used to eat at as a family when we were younger, like way younger, in the 1980's! It has closed since then but luckily our Dad asked them for the recipe while they were still open! It makes about 6 1/2 dozen but you can keep the mixture in the refrigerator for up to 6 weeks..if you have it around that long!

Here's what you need:

One large bowl (big enough to hold all the ingredients but can fit in your refrigerator). If you don't have room in your refrigerator you can split up the batter once you have mixed it up.

In a medium bowl, pour the boiling water over the All-Bran cereal and let it sit.

2 c. All-Bran cereal
2 c. boiling water

Cream the following ingredients together in the large bowl:

2 1/3 c sugar
4 eggs
1 cup oil (I usually use canola)
1 quart cultured low-fat buttermilk

Add the water/bran mixture (from above). Mix by hand once the bran is added, don't over mix, you want to keep the texture of the bran.

Whisk together the following ingredients in another large bowl. (I just use my hands to mix the dry ingredients together).

5 c. flour
4 c. All Bran cereal (I use the rest of the box after I take out the 2 cups from the first step).
5 teaspoons baking soda
1 teaspoon salt

Slowly stir the dry mixture into the wet a little at a time to avoid over mixing. You may still have some lumps. This mixture should be made at least a day before to let the ingredients thicken and combine. Just give it a gentle stir when you are ready to bake them.

Bake in greased muffin pans at 375° for about 25 minutes, until a toothpick inserted comes out clean or if you test my way, push down gently with your finger, if it dents they aren't ready yet.

Angie

Delicious Roast and Veggies

2022-09-24T09:28:00.003-07:00

My day looked like this, a long to-do list and not much motivation so I put the list away and decided to spend my time in the kitchen. I made an amazingly easy, affordable and delicious meal. Here is my super simple roast and veggies recipe that you can make in a slow cooker or in the oven.

3 - 4 pound beef roast (chuck roast is usually the most affordable, but any roast will work)

2 shallots, chopped in large pieces

3 - 5 cloves garlic, chopped

1 bag baby or petite carrots

2 cups beef broth

7 - 8 baby red or gold potatoes, cut in half

2 sweet potatoes, peeled and cut in chunks

Coarse salt (to taste)

Coarse pepper (to taste)

1 T oregano

2 T parsley
1 T rosemary

1 tsp thyme

Combine all ingredients in a slow cooker and cook on low for 9 hours or 5 hours on high.

If you choose to use the oven instead of a slow cooker, place all ingredients in a covered pan and bake at 400° for 1 hour. Reduce the heat to 325° and bake for 3 hours. You will know it's perfect when you put a fork in the meat and it falls apart. Enjoy 😀

Love and peace,

Tammi