Name: divas can cook

Posts by :

    Autumn Breakfast Burrito

    September 29th, 2014

    Last year my hubby and I thought it would be cool to spend fall and winter tucked away in the mountains. We packed up and headed to Asheville, NC for eight months. While living there I experienced some of the best food in my life! That place is a natural foodies’ paradise! We both fell in love with this little organic coffee shop down the street from us. One of my husband’s favorite items on the menu was the Autumn breakfast burrito.


    It was huge, rustic and downright delicious!! This colorful, monstrous burrito was loaded with scrambled eggs, roasted sweet potatoes, peppers, onions, fresh baby spinach, seasoned sausage and lots of cheese all wrapped in a whole wheat tortilla. Sounds delicious? It was! Whew, talk about filling and comforting! It made for the perfect healthy and portable breakfast, lunch or dinner.


    My husband still talks about this burrito so I thought I’d surprise him by recreating it for breakfast this week. With such simple ingredients, how hard could it be?

    Weeeell… after my third attempt and a few not so lady-like words, I finally got it right! Geez, sometimes the simplest recipes can be the hardest to recreate, huh? The easy part was gathering up all the fresh ingredients.

    Pretty straight forward stuff there. The hard part? Trying to replicate that juicy, flavorful sausage they used. This was such a key ingredient because it really perked up the flavors of the other ingredients beautifully!


    Finally, Johnsonville’s Turkey Fully Cooked Breakfast Sausage came to my rescue. BINGO! I’m not sure what sausage that little coffee shop used but this Johnsonville sausage was spot on, if not better! These would also taste great with the Fully Cooked Smoked Turkey Sausage Links.

    One thing I love about Johsonville Sausage is how doggone flavorful they are! I didn’t even have to add salt or any other seasonings.  Can you believe that as much as I love seasonings and spices! I had to shoo Isaac away from the pan while the roasted filling cooled because he kept sneaking all the sausage.


    If you haven’t noticed, I try to stick with chicken or turkey in my house as much as possible. It’s really hard finding good breakfast sausages that don’t contain pork.  You’ll appreciate these Johnsonville Smoked Turkey Sausage Links, if you’re in the same boat.  They have 70% less fat and are made from premium cuts of turkey with no fillers. Winning!! (Yes I still say that.) And unlike most other fully cooked sausages, Johnsonville uses absolutely no fillers for a juicy and firm texture and bite.


    Now, you can certainly add in more ingredients like fresh avocado or black beans if you wish. The coffee shop served these burritos with salsa verde but I don’t think it needs a sauce at all. My husband likes it with fresh salsa and a avocado-sour cream dip.

    I served these Autumn breakfast burritos with fresh fruit and a grand latte. It made for an amazing breakfast fit for a busy, crisp fall morning. I don’t wanna toot my own horn here (toot toot) but we thought these tasted way better than that little coffee shop in mountains.

    What’s your favorite comforting fall breakfast?

    Leave your comment below and automatically be entered for a chance to win a $100 Visa gift card!  

    5.0 from 3 reviews

    • 1 medium sweet potato, cut into ¼ inch cubes
    • ½ green bell pepper, seeded and cut into ¼ inch cubes
    • ¼ large white onion, cut into tiny pieces
    • 9.6 oz. Johnsonville Fully Cooked Smoked Turkey Sausage Links or Johnsonville Turkey Fully Cooked Breakfast Sausage, cut into small pieces
    • 7 eggs, scrambled
    • 5 burrito-size tortillas (white or wheat)
    • Mild cheddar cheese, shredded
    • Fresh baby spinach, shredded

    1. Preheat oven to 425.
    2. Drizzle sweet potato, green bell pepper and onion lightly with olive oil.
    3. Place on a greased cookie sheet in a single layer.
    4. Bake for 18-20 minutes.
    5. Add in sausage during the last 5 minutes to heat it.
    6. Generously grease a griddle with butter over low heat.
    7. Place tortilla on griddle.
    8. Sprinkle cheese over the entire surface of the tortilla and allow to melt slowly.
    9. Sprinkle shredded spinach on top of cheese and allow to wilt slightly. (keep the heat low, the tortilla should not be browning or getting crisp.)
    10. Add a layer of scrambled eggs down the center (leave enough room on the bottom and top to fold burrito style)
    11. Add the sweet potato sausage mixture on top of the eggs.
    12. Transfer burrito to a cutting board or plate and roll up burrito-syle. Place seam die down.
    13. Cut at a diagonal and serve.

    Sweepstakes Rules:

    No duplicate comments.

    You may receive (2) total entries by selecting from the following entry methods:

    1. Leave a comment in response to the sweepstakes prompt on this post
    2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
    3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
    4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

    This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

    The Official Rules are available here.

    This sweepstakes runs from 9/29-11/2.

    Be sure to visit the Johnsonville Sausage brand page on where you can read other bloggers’ posts!


    Easy Oven Baked Beef Ribs

    September 24th, 2014


    “Easy oven baked BBQ beef ribs that are well-seasoned to the bone, slow baked, tender, juicy and fall off the bone perfection!”

    oven baked beef ribs bbq recipe

    For some reason, it never fails that my sister and I get stuck making the beef ribs for family functions. Maybe it’s because we make really great oven baked beef ribs but truth be told we have no clue what we’re really doing and our oven baked ribs are, use to be,  really hit or miss.

    Here is how the conversation usually went. My sister calls me up-

    Sister: Mama wants you to make beef ribs for  {insert any occasion}.

    Me: No she didn’t, you know good and well she asked you to make them.

    Sister: Yes, but I don’t want to. So I’ll buy them and let you make them ok.

    Me: Umm…no ma’am! Sister: Ok I’ll drop them off.

    Me: Shon don’t bring them ribs over here!!  I’m not even at home. (total lie)

    Sister: Ok then I’ll just leave them by the door m-kay. Byeee. Thanks boo!!!!!! (and she hangs up before I have a chance to respond)

    That girl gets on my nerve sometimes!! LOL Gotta love her!! I think we use to hate making the beef ribs because we really didn’t have a tried and true recipe to work off of. Yes, I have another oven baked beef rib recipe on my site but I grew tired of that one. It was a little too saucy and time consuming. Not to mention, it wasn’t doing the best job at making my husband do the “air booty slap dance” after he ate them. Which is what he does when I make something amazing.

    oven baked beef ribs bbq recipe

    I wanted an oven baked beef rib recipe that was simple, easy and made the best beef ribs all the time. Well I decided to do what any girl does when she needs a tried and true recipe to wow ‘em, I called grandma!!! Ms. Barbara never disappoints honey. She made my hubby and I some oven baked BBQ beef ribs when we went to visit (yes she cooks a full spread for ANYBODY who tells her they are coming over. Like seriously. She is insanely sweet like that.) and he raved about how good they were. I love when my food makes my man happy so I was determined to recreate my grandma’s ribs for him.

    oven baked beef ribs bbq recipe

    Well guess what happened? My husband liked this oven baked BBQ rib recipe better than Grandma Barbs!!   The only thing I did differently was add more spices to the rib spice rub recipe. I think this kicked up the taste of BBQ sauce and even helped to tenderize them a little more.

    oven baked beef ribs bbq recipe

    Now I ONLY make this oven beef rib recipe and after you try it, you may never make it any other way either. Hubby says I’m not allowed to experiment with other recipes because these beef ribs took him on a journey somewhere and he couldn’t stop eating them. He seriously almost ate the entire pan.I won’t lie, they are amazing! Juicy, fall off the bone tender, well- seasoned, perfectly saucy and sticky! Everything I look for in a good oven baked BBQ beef rib.

    oven baked beef ribs bbq recipe

    Ok enough blabbering about these doggone beef ribs. Go make them for your man. For your wife.  For yourself. For your kids. Somebody! Just make them. And devour them one by one until you push back from the table totally stuffed. I may or may not have done that. I served these oven baked BBQ beef ribs with sweet corn, steamed broccoli , garlic Texas toast and cinnamon mashed sweet potatoes…and of course sweet ice tea!

    Watch Me Make These Oven Baked BBQ Beef Ribs From Start To FInish!

    5.0 from 1 reviews

    Oven Baked BBQ Beef Ribs

    • 3 lbs meaty beef ribs
    • Liquid smoke (optional)
    • 2-4 tablespoon olive oil
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon cajun seasoning
    • 2 tablespoon brown sugar, packed
    • 1 teaspoon chili powder
    • 1 teaspoon salt, can used a smoked salt as well. (I used 1½ teaspoons because we kinda like our ribs a tad salty)
    • 1 teaspoon paprika
    • 2 teaspoons oregano
    • Favorite BBQ Sauce (I only used a few tablespoons of Sweet Baby Ray’s)

    1. Rinse ribs and dry COMPLETELY with paper towels.
    2. Douse dry ribs with liquid smoke if using.
    3. Lightly coat ribs in olive oil.
    4. Mix together seasoning and sprinkle generously over ribs, front and back. (don’t have to use all of seasoning mix)
    5. Massage the spices into the ribs, adding more olive oil to help distribute the spices well if needed.
    6. Place the ribs in a large ziplock bag or covered bowl and marinate in the fridge for 1-2 hours.
    7. Preheat the oven to 250 F.
    8. Place the ribs on a foil lined baking tray in a single layer.
    9. Add another piece of foil on top to create a pouch for the ribs to cook in. Be sure to seal the edges of the foil so that it’s tight and steam won’t seep out.
    10. Bake on the middle rack of 3½ -4 hours. (Mine only needed 3½ hours) Check on it after the 3½ hour mark. The oven temperature is very low so you can afford to cook it a bit longer without worry)
    11. When the ribs are done to your liking, drain off the excess fat.
    12. Brush the ribs with desired amount of BBQ sauce.
    13. Broil on low until the sauce is sticky. (this won’t take long so keep an eye on it)
    14. Serve hot and enjoy!!


    Cinnamon-Sugar Quick Bread

    September 18th, 2014

    “Swirls of cinnamon-sugar baked right into this moist cinnamon-sugar quick bread recipe. Easy to make and great with coffee!”

    I made this cinnamon sugar bread specifically with my son Isaac in mind. He loves all things cinnamon, always has. He walked into the house from playing and the first thing he says is, “mmmmm something smells SO good!  Mommy what did you make me?”  Yes he just assumes I cook desserts mainly for him, never mind the other 3 people in the house.


    cinnamon sugar quick bread recipe

    For some reason I get really into quick breads in the fall time. This is the perfect quick bread to bake on a crisp fall morning. The cinnamon fragrance just floats throughout the house even after it’s out of the oven making everything feel all cozy.

    cinnamon sugar quick bread recipe 5

    This cinnamon sugar bread is practically begging for a cup of fresh brewed coffee and a really good novel.  I wouldn’t know though because I didn’t get to enjoy it with coffee…or a novel because ISAAC and MY HUSBAND ate it all! I was fortunate to snag a small slice right when it came out of the oven though which was heavenly. It tastes good warm and room temperature.

    cinnamon sugar quick bread recipe 1

    Surprisingly this bread isn’t as sweet as you might think with the amount of sugar, glaze, and those swirls of cinnamon-sugar. Yes I know my sweet tolerance is a little bit “advanced” than the average person but I was seriously expecting it to taste like a cake. It’s definitely a breakfast bread. Sweet but not cake-sweet.

    cinnamon sugar bread recipe

    It really reminds me of that cinnamon swirl bread that Starbucks use to sell back in the day.

    Watch me make this cinnamon-sugar quick bread recipe from start to finish!


    Cinnamon Sugar Quick Bread

    • ½ cup butter, softened (1 stick)
    • ½ cup white sugar
    • ½ cup brown sugar, packed
    • 1 egg, lightly beaten
    • 1 cup buttermilk
    • 1 teaspoon vanilla, extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ cup white sugar
    • 1 tablespoon cinnamon
    • ½ cup powdered sugar
    • 1-2 Tablespoons milk

    1. Preheat oven to 350.
    2. Grease and flour a loaf pan and set aside.
    3. In a large bowl cream together butter, white sugar and brown sugar.
    4. Mix in egg and buttermilk.
    5. Mix in vanilla extract.
    6. Mix together flour and baking soda and add to batter.
    7. Stir JUST until flour is combined. Be careful not to over stir. Batter will and should be slightly lumpy.
    8. Mix together cinnamon and sugar and set aside.
    9. Add half of the batter to the pan
    10. Sprinkle on half of the sugar mixture and swirl batter with a knife and then smooth it out.
    11. Top with the remaining batter.
    12. Sprinkle on the remaining cinnamon sugar and swirl with a knife and smooth out.
    13. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.
    14. Remove from oven and let bread cool.
    15. When pan is warm to the touch, remove bread from pan and let bread cool completely.
    16. Mix together milk and powdered sugar to create a thick but pourable glaze (may need more or less milk)
    17. Drizzle glaze over cooled bread.
    18. When glaze has hardened, slice bread and serve.


    No Comments "

    Mom’s Easy Baked Ziti

    September 11th, 2014

    “Over the top baked ziti recipe loaded with over 10 different cheeses, 3 kinds of meats, fresh basil, garlic and onions. It’s truly restaurant quality that’s easy enough for a weekday and good enough for company!” My mother use to love to make baked ziti. It was her go-to dish on Wednesdays when she had to hurry to choir rehearsal but still wanted us to have a hot, homemade dinner.

    baked ziti recipe easy 2

    She’d whip up her famous baked ziti, twist some canned biscuit dough and brush them with basil parmesan butter to make them look like mini breadsticks and throw together a simple green salad. I could always tell when it was “baked ziti day” in the house.

    That fragrant aroma of fresh basil, onions and garlic traveled all throughout the house and even outside where we were playing. Seeing that bubbling cheese cook away in the oven was pure torture and we NEVER let it cool off before digging in.

    baked ziti recipe 8

    It’s a meal I will never forget and I have YET  to find another baked ziti recipe that is as good as this one. It’s just the perfect blend of…. EVERYTHING! Maybe I’m biased because it’s the way mom made it : ) I remember everybody asking for this recipe growing up. It was right up there with my grandmother’s yeast rolls.


    baked ziti recipe 6




    Even though my mother has passed, every now and then I’ll run into a childhood friend and they will remind me of what an amazing baked ziti my mom use to make. That’s when you know you have a special dish!

    baked ziti23

    Strangely enough I probably only make baked ziti once a year. Not sure why, probably because there is just no way I can make it as special as she did.  I feel blessed to be able to share this recipe with you guys and relive some great childhood memories of eating this delicious baked ziti almost every Wednesday.

    Watch me make Mom’s Easy Baked Ziti recipe from start to finish!

    5.0 from 4 reviews

    Mom’s Easy Baked Ziti
    Cook time

    Total time


    Serves: 10

    • 1 lb. ziti noodles, prepared ( a little under al dente.)
    • 1 lb. ground breakfast sausage (I used Jennie’ O turkey)
    • ½ cup pepperoni, diced (I used turkey)
    • 3 oz Italian sausage, diced (I used Archer Farms Italian chicken sausage)
    • ½ cup onions, diced
    • 3 garlic cloves, minced
    • 1 Tablespoon Italian seasoning
    • 14.5 oz can basil, garlic & oregano diced tomatoes ( I used Hunts)
    • 12.5 oz homestyle Marinara sauce (I used Mezzetta Napa Valley Bistro)
    • 12.5 oz Three Cheese Spaghetti sauce (I used Bertolli)
    • 1 egg
    • ½ cup ricotta cheese
    • ½ cup cottage cheese
    • 3 cups Italian cheese blend, shredded, divided (I used Sarengto’s 6 cheese Italian which is smoked Parmesan, mozzarella, asiago, fontina, Romano & Provolone)
    • 1 cup mixed cheddar cheeses, shredded ( I used Kraft’s Triple Cheddar blend)
    • 3 oz smoked gouda cheese, sliced thin
    • Fresh basil, chopped

    1. Preheat oven to 375 F.
    2. Prepare the ziti according to package, except cook it a little under al dente.
    3. Rinse with cold water to cool noodles, drain and set aside.
    4. In a large deep skillet, brown the meat over medium heat.
    5. Add onions, garlic, and Italian seasoning and cook until onions are slightly tender.
    6. Drain the fat and return to heat
    7. Stir in the diced tomatoes, marinara sauce and spaghetti sauce.
    8. Reserve a cup of meat sauce for later use.
    9. Bring sauce mixture to a light boil, reduce heat, cover and simmer for about 20 minutes.
    10. In large bowl stir together beaten egg, ricotta cheese, cottage cheese, 1-2 tablespoons fresh basil and 1½ cups of Italian blend cheese.
    11. Toss in the noodles and stir gently until noodles are coated.
    12. Add in the reserved cup of cooled meat sauce.
    13. In a 9×13 casserole dish spread out a thin layer of meat sauce.
    14. Top with half of the noodle mixture.
    15. Next layer on half of the meat mixture.
    16. Sprinkle with the mixed cheddar cheeses and then lay on the slices of smoked gouda.
    17. Top with the remaining noodle mixture and remaining meat sauce .
    18. Top with remaining Italian cheese blend.
    19. Bake for 25-30 minutes or until cheese is melted and bubbly!
    20. Garnish with lots of chopped fresh basil.
    21. Let baked ziti sit before serving.
    22. Enjoy



    Autumn Cleaning: 4 Steps To A Sparkling Clean Kitchen

    September 8th, 2014

    Fall is almost here (eek! I’m so happy)! Every fall I give my home a good ol’ cleaning from top to bottom. I really enjoy it, matter of fact, I start getting excited just thinking about it. This is probably a sign that I should get more hobbies but whatev’s! There is just something about entering into a new season with a sparkling clean and organized home. I like to start with my favorite room in the house…The Kitchen!!! Here are my 4 steps to a fresh and clean kitchen! Follow along with me! First open up those windows and let that crisp autumn air flow through the house. Grab a cup of coffee, sit down and let’s get started.

    1. Make A List. Create a checklist of everything that needs to be done in the kitchen from scrubbing around the sink fixtures to wiping down the baseboards. Get the whole family involved if you can. Here’s what my deep cleaning kitchen list looks like.

    Screen Shot 2014-08-20 at 7.59.33 AM

    2. Gather Cleaning Supplies. I like to keep it simple when it comes to my cleaning supplies. These are my weapons of choice.

    • Target’s up & up Disinfectant Wipes: It’s no secret that I’m obsessed with cleaning wipes. I’ve confessed many times, even did a video on them. I use to make my own but lately I’ve been using Target’s up & up brand. It’s .85 cents cheaper than the popular brand I used to buy and these babies are strong! I can rinse them out and use them again and again. A big plus since we go through these wipes so quickly in my house. It’s just so doggone convenient for wiping & sanitizing things quickly. And they have a clean lemon scent. Love them!
    • Targets up & up All-Purpose Cleaner w/ Bleach: I’m not very brand loyal when it comes to my all-purpose cleaners. I usually just get whatever’s on sale when I run out. However my husband ALWAYS goes for the store brand for everything and he picked this up for me. Can’t beat $2.19 for a 32 oz trigger bottle! This stuff is great. I love that it has bleach in it for killing germs, just be sure your kitchen is ventilated well when using a bleach cleaner. I use it to clean out the sinks, toilets, trash cans and other places where germs like to fellowship.
    • fall clean1
    • Baking Soda: Baking soda is my best friend when it comes to cleaning off stuck on stains and deodorizing. I make a thick paste by mixing it with a little water, lemon juice or vinegar (depending on what I’m cleaning) I also sprinkle some in my trashcans, down the drains, dishwasher and place a box in the fridge for freshness.
    • Newspaper (or Tracing Paper) : This is my favorite way to add a streak-free shine to glass or shiny surfaces like windows, oven door and so forth. After cleaning and drying slightly, I take crumpled piece of newspaper and buff it to a shine. Works like a charm and yes newspapers still exist.
    • Blue Dish Soap & Water: Yes it has to be blue. Something about the blue dish soap just does the job better in my opinion. Maybe I’m crazy. Give me some good ol’ hot, soapy water and I can clean anything.


    3. Get Cleaning. This is the fun part right? If not, then make it fun! Put on some comfy cleaning clothes, turn off your phone (hey stay focused, no face booking!) crank up the music, dance, sing and clean! You’ll be done in no time!

      fall cleaning

    4. Add A Special Touch. Stand back and admire what you’ve just accomplished. Your kitchen is clean, sanitized, and organized. You are ready for Fall!! Add a special touch to your kitchen to make you smile. I usually opt for a vase of bright fresh flowers or a simmering pot of cinnamon sticks, cloves, water and orange peels for a natural autumn air freshener.


    Congratulations, one room down!! Now go run yourself a bubble bath and grab a glass of wine or at least thats what I plan on doing : ) Happy Fall cleaning everyone!! 

    To check out more up&up cleaning products, check out the following link or visit your local Target store.

    What are your favorite kitchen cleaning tips?

    Leave your response below and automatically be entered to win a $100 Target 

    Sweepstakes Rules:

    No duplicate comments.

    You may receive (2) total entries by selecting from the following entry methods:

    1. Leave a comment in response to the sweepstakes prompt on this post
    2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#OnlyAtTarget” and “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
    3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
    4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

    This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the email address. You will have 72 hours to respond; otherwise a new winner will be selected.

    The Official Rules are available here.

    This sweepstakes runs from 9/8-10/22.

    Be sure to visit the Target up & up brand page on where you can read other bloggers’ posts!


    Good Ol’ Hotdog Chili

    August 31st, 2014



    Easy, hot dog chili made from scratch! No more canned chili! Create this quick, southern homemade hot dog chili simmered with spices and broth and full of flavor.

    Labor Day is tomorrow and as far as I’m concerned summer can kick rocks!! So long, buh-bye, peace out!! This summer has been nothing but a blur with all this moving and unpacking. We didn’t even take any family vacations and I’ve neglected you all so much! I’m sorry, tastier days are coming for Divas Can Cook as well as a super long fall beach vacation. I’ve already lined up my new posts and videos to keep you all company while I’m away. See I’m learning!

    easy hot dog chili recipe

    I’ve been getting a lot of requests for a good recipe for homemade hot dog chili lately and thought what better time to post this recipe.  Growing up my grandmother always did hot dogs on Labor Day. Maybe it was because she was exhausted from all of those summer cookouts.

    easy hot dog chili recipe homemade

    Bring On the Hot Dog Bar!!!

    A hot dog bar is the perfect easy & quick way to wrap up the summer. Loaded Hot Dogs + Potato Chips +Baked Beans/Potato Salad= The Best Labor Day Cook Out. Oh and don’t forget a super easy dessert like this Snickers Ice Cream Cake or this Oreo Ice Box Cake.

    creamy coleslaw recipe

    And for Christ sake don’t forget the homemade cole slaw!!!

    Here is the menu I grew up with every Labor Day!  Writing this out brought back so many memories!

    Grandma Barbs Hot Dog Bar Menu:

    Toppings: chili, cole slaw, diced  red & white onions, relishes (chow chow, sour kraut, sweet relish, dill relish), shredded cheddar cheese, dice tomatoes, various peppers, chopped bacon, (ketchup, mustard, BBq sauce, mayo, chili sauce)

    Various Buns: potato buns, poppy seed buns, whole wheat buns, Hawaiian buns

    Hot dogs: various flavors and hot links

    Side Dishes: baked beans,  potato salad, chips

    Drinks: Ol School Party  Fruit Punch 

    Desserts: Vanilla Ice cream w/sugar cones and various toppings (m & m’s, hot caramel, hot fudge, sprinkles, crushed cookies, crushed peanuts)

    Easy enough right? I mean it’s labor day, don’t spend your day off in the kitchen!!

    easy hot dog chili recipe

    Ok… what was this post suppose to be about? Oh yes hot dog chili!! This is my go-to recipe for  some good ol’ crowd pleasing hot dog chili that kids and adults enjoy. It’s perfectly seasoned with herbs and spices (no packets folks) and doesn’t require any lengthy simmering. And best of all it’s EASY!!! If you’re one of those people who enjoy the “pourable” kind of chili instead of the chunky kind, no problem! Just break the meat up really fine and increase the broth and tomato sauce slightly.


    easy hot dog chili recipe

    My grandmother lets her hot dog chili simmer all day and throws in fresh onions, garlic, celery, BBQ sauce, chili sauce and everything! Yes, it’s delicious but AINT NOBODY GOT TIME FOR THAT  on labor day!! (although I’ll post that recipe in the future for folks that like to  show off). Even though this hot dog chili recipe is quick, easy and basic it never fails to get rave reviews.


    There is really no need to ever by the canned  chili stuff. It simply doesn’t compare.  I better not ever hear about you buying the canned chili stuff. Ever!  (And I’m looking at you with the fed-up mama look. I bet you know exactly the face I’m talking about lol)

    easy hot dog chili recipe

    Oven Chili Cheese Dogs

    In the video I also show you how to make oven chili cheese hot dogs. It’s simple. Here’s a recap.  Place some buns in a pan, squirt in some ketchup and mustard, add the dog, top with chili, cheese and onions, cover, bake at 350 for 15-20, take ‘em out the oven and ravish them like a beast!!! The buns get really toasty so if toasted buns aren’t your thing then just stick to making them the normal way and pop them in the microwave to melt the cheese.

    Watch me make this homemade hot dog chili from start to finish!

    5.0 from 2 reviews

    Good Ol’ Hotdog Chili

    • 1lb ground beef or ground turkey (I used turkey)
    • 1 cup beef broth, divided
    • 1 tablespoon chili powder
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon black pepper
    • 1 tablespoon brown sugar, packed
    • ¼ teaspoon salt
    • ¼ teaspoon oregano
    • ½ cup ketchup
    • ¾ cup tomato sauce (unsalted)

    1. Add ground turkey or beef to a pan, with a little oil and cook until almost done.
    2. Drain.
    3. Add in ⅓ cup of broth.
    4. Mix together the spices and sprinkle evenly over the meat.
    5. Mix together until spices are well distributed and broth is absorbed.
    6. Mix in ketchup & tomato sauce
    7. Add in the rest of the broth (may not need all of broth but you will need enough to simmer the chili)
    8. Bring to a boil.
    9. Reduce heat, cover and let chili simmer for about 15 minutes.
    10. Taste & season to your liking (I always add in more chili powder, black pepper , onion powder & garlic powder)



    Roasted Pepper Chicken

    August 24th, 2014
    Easy, juicy, flavorful roasted pepper chicken recipe seasoned with herbs & spices and roasted with fresh red bell pepper,  green bell peppers, celery, and onions.

    Have I ever told you guys just what an amazing cook my grandmother is? I’m pretty sure you already know being that so many of her recipes become fan-favorites on this site. She’s a southern cook who happily shares all of her passed down recipes (something that is rare these days ya know).

    fajita roasted chicken 3

    Whenever I ask her for a recipe she just lights up and always starts off with, “well, it’s real simple really…”  She cooks with so much love and dedication. Never anything too complicated or fancy. Just easy, home cooked meals that stay etched in your memory forever.

    She invited us over for dinner some time ago and served up this roasted pepper chicken. I think it’s also called roasted fajita chicken. It was delicious. So juicy, flavorful and rustic looking. Just from the name I was expecting a very peppery chicken but it’s not at all. It’s well seasoned with flavor hints of red & green bell peppers, onions, and celery.  She said it was something she just threw together and really didn’t have a recipe for it, but gave me a rough draft. I’ve tried to replicate her recipe 3 times and this is as close as I can come to grandma Barbs roasted pepper chicken.

    fajita roasted chicken 7

    This roasted pepper chicken makes for a downright easy, delicious and quick dinner and so versatile. I’ve made it 3 times in 1 month! If we have leftovers I shred it up and make fajitas for lunch (hubby loves this because the chicken is super flavorful the next day) or I do  this mexican chicken soup recipe.

    fajita roasted pepper chicken 5

    I think the beauty of this roasted pepper chicken recipe is that you can really just add any seasonings you like. It’s the essence of those red bell peppers and celery that really makes it sing. I don’t think I’ve ever roasted a chicken with red bell peppers before and had no idea how much flavor they added. Love it when I learn something new!! Those grandmothers are the best teachers!

    fajita roasted pepper chicken1 My grandmother’s roasted pepper chicken looks much darker than mine because she uses poultry seasoning. I didn’t have any on hand so I skipped that part, but I’ve included it as an option in the recipe just in case you want to add it in. It’s still good either way.

     Watch me make this Roasted Pepper Chicken from start to finish!

    4.9 from 8 reviews

    Baked pepper chicken

    • 5 lb. chicken, cut up
    • ½ – 1 tablespoon olive oil ( I used a little under a tablespoon. Use just enough to coat chicken)
    • SPICE MIXTURE (double if you like lots of spice. I didn’t double)
    • 1 teaspoon seasoning salt or plain salt (can add more if you like it a tad bit salty)
    • 1 teaspoon black pepper
    • 1 teaspoon cajun seasoning
    • 1 teaspoon paprika
    • 1 teaspoon Italian seasoning
    • 1 teaspoon oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon brown sugar, packed
    • 1 teaspoon of poultry seasoning (optional)
    • 1 green bell pepper, sliced
    • 2 red bell peppers, sliced
    • 4 celery stalks, cut up
    • ½ red onion, sliced
    • Melted butter

    1. Toss chicken with olive oil.
    2. Combine spices and sprinkle generously over chicken and under the skin.
    3. Cover at let sit overnight or for at least 4 hours
    4. Preheat oven to 425.
    5. Line a casserole dish with foil.
    6. Spread peppers, onions and celery in an even layer in pan.
    7. Place chicken on top of vegetables.
    8. Bake for 45 minutes
    9. Remove from oven and spread melted butter over chicken.
    10. Return to oven and cook for another 10-15 minutes or until fully cooked. (you can also broil for the last few minutes to crisp up the skin)
    11. Let chicken rest for a few minutes before serving.



    Peanut Butter Cake w/ Whipped Peanut Butter Frosting

    August 14th, 2014

    I don’t know to many things that are as comforting as a slice of this fluffy, moist peanut butter cake with whipped peanut butter frosting. Pair it up with a glass of milk or coffee and all is well with the world.


    peanut butter bundt cake recipe3


    My hubby and I have been in a cake mood all week. He said to me “I want something fluffy and fattening”.  (This is our code for cake!) He’s married to the right chick because fluffy and fattening are my drugs of choice. FYI: I don’t recommend to foodies getting married unless one can balance out the other. Normally we do pretty well with making sure the other isn’t indulging too much but sometimes we just can’t resist.


    peanut butter bundt cake recipe 9



    That was the case this week. Oh you want fluffy and fattening mister? Coming up!!!  Meet Miss Peanut Butter Cake!! I’ve only made this cake one other time and that was a many years ago. I had forgotten all about it, what a shame!  I love peanut butter but I wouldn’t say I’m a die hard fan of it like some folks I know.


    peanut butter bundt cake recipe 1

    What I love about this cake besides it being so moist and fluffy is that the peanut butter taste of the cake is very light and the cake is lightly sweetened. It’s that heavenly peanut butter  frosting that really packs on the peanut butter kick. The two compliment each very well without being overpowering. It’s the perfect balance so don’t skip that frosting it takes the cake to the level it is suppose to be at. They need each other, otherwise the cake alone is kinda, just ok flavor wise, in my opinion.


    peanut butter bundt cake

    Feel free to frost the cake how you like, drizzle it on, pour it on, spread it on, whatev’s. Just get it on there! You can make it prettier by sprinkling on some peanuts or peanut butter chip morsels or even drizzling it with a bit of melted chocolate for some contrast.

    peanut butter cak frosting

    Watch me make this peanut butter cake w/ whipped peanut butter frosting from start to finish!!


    NOTE: This is NOT an intensely rich sweet peanut butter cake. It’s very lightly sweetened with a delicate peanut butter flavor and could pass for a breakfast cake.

    peanut butter cake
    Recipe type: cake

    • 1 stick butter , melted (8 tablespoons)
    • ½ cup creamy peanut butter
    • 1 cup plain coffee
    • 1 cup white sugar
    • 1 cup brown sugar , packed
    • 2 eggs
    • 1 teaspoon vanilla extract (optional)
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ cup buttermilk
    • FROSTING (see note)
    • ¼ cup creamy peanut butter
    • 1½ cup powdered sugar
    • ¼ cup + 2 tablespoons heavy whipping cream (may need more)
    • ½ teaspoon vanilla extract (optional)

    1. Preheat over to 350 F.
    2. Generously grease and flour a bundt pan. Set aside.
    3. In a large bowl mix together butter, peanut butter and coffee until well combined and creamy.
    4. Beat in sugars, eggs and vanilla.
    5. Add flour and sprinkle baking soda and salt evenly over the mixture.
    6. Add buttermilk.
    7. Mix just until flour is well-combined. Do not over mix.
    8. Pour batter into prepared pan.
    9. Bake at 350 for 45-50 minutes.
    10. Let cool in pan for about 5-10 minutes.
    11. Remove cake from pan and let cool completely.
    12. Make the frosting by mixing together all frosting ingredients.
    13. Add additional heavy cream by the spoonful until you reach your desired consistency (depends on how you plan to frost the cake. Less heavy cream makes a thicker frosting great for spreading, more heavy cream makes a thinner frosting which is good for pouring or drizzling)
    14. Place the cake in the fridge to harden up the frosting if desired.
    15. Serve at room temperature.

    FROSTING: can half recipe if only drizzling the cake, otherwise you’ll have a lot left over.



    Southern Tuna Macaroni Salad

    August 10th, 2014

    Tuna macaroni salad holds a special place in my heart. It reminds me of big summertime cookouts and  family reunions in Elberton. In my mind I can see my funny aunt Adrienne smiling her pretty, infectious smile while whipping up her always requested tuna macaroni salad. It’s just not a cookout without Aunt Adri’s tuna macaroni salad!

    cold tuna macaroni salad 4

    I’m surprised to hear a lot of folks have never had  tuna macaroni salad before.  Maybe it’s more of a southern thing because I grew up on this stuff. I didn’t like it as a child though (the whole tuna thing, ick) but as I got older I fell in love. It’s made with elbow macaroni pasta, tuna, mayonnaise (Dukes), hard-boiled eggs, relish, diced veggies and seasoned to perfection. What you end up with is a creamy, cool tuna pasta salad that belongs right next to the potato salad.

    cold tuna macaroni salad recipe1

    Tuna macaroni salad is pretty doggone addictive as well. I find myself dipping into it whenever I go into the kitchen, a spoonful here, a spoonful there. I prefer it plain as a side dish next to grilled meats, but you can eat it with crackers, rolled in lettuce or even as a sandwich topped with fresh tomatoes (which is what my husband does)

    cold tuna macaroni salad

    It comes together really easy and honestly there’s no correct recipe as far as measurements. Everybody makes it different and that’s the beauty of it. It’s one of those pasta salads that you just taste as you go, adding in as much or as little ingredient as you like.

    Watch me make this tuna macaroni salad from start to finish!!

    5.0 from 3 reviews

    Tuna Macaroni salad

    • 2 cups elbow macaroni, uncooked
    • 4 hard-boiled eggs, peeled and chopped
    • ⅓ cup finely diced mixture of celery, green bell pepper, and onion (see note)
    • ¼ cup dill relish
    • 2 tablespoons sweet relish
    • 2 (6 oz) cans tuna, drained
    • 1½ cup mayonnaise ( I used Dukes)
    • black pepper, Old Bay, seasoning salt to taste
    • parsely, paprika, garnish

    1. Cook pasta according to package and rinse with cold water when done. Drain & set aside.
    2. In a large bowl, add cold pasta, chopped eggs, celery, bell pepper, and onion mixture.
    3. Toss to combine.
    4. Add in dill relish, sweet relish and tuna.
    5. Stir to combine.
    6. Stir in mayonnaise.
    7. Season to taste with black pepper, Old Bay and seasoning salt (if needed)
    8. Spread into a casserole dish.
    9. Garnish with paprika and parsley flakes.
    10. Refrigerate for at least 2 hours or overnight.

    VEGETABLE MIXTURE: For the finely diced vegetable you can use a mixture of onion, celery, bell peppers or even carrots. (whatever you like here!) You can even use just one of them.
    ADD MORE MAYO: If you find your salad isn’t as creamy the next day feel free to add in more mayo.



    Cake Batter Cheesecake (no-bake)

    July 30th, 2014

    Happy National Cheesecake Day!!! Today you get to eat as much cheesecake as you like!! How cool is that?! Well that’s the way I’m choosing to celebrate one of my favorite desserts. I’m just gonna stuff myself full of cheesecake and then start this 21 Day Fix that’s been sitting in my closet for weeks. Fair enough right?

    cake batter cheesecake

    I’m celebrating with a quick and easy cheesecake recipe called Cake Batter Cheesecake!! I went through this thing a few years ago where I was obsessed with cake batter anything. Hence the cake batter rice krispie treats, oh and the cake batter pancakes lol. Do you remember this craze? It’s like the internet was buzzing with recipes that used cake mix. I think it was the sprinkles that sucked me in.  I’m over it now.


    But since you guys have been asking for another no-bake cheesecake recipe (wink) and since it’s national cheesecake day….why the heck not right!!! I made this cake batter cheesecake for my cousins baby shower (made mini cheesecakes and used pink and sage sprinkles ) and everyone loved them!! It’s a winner and super easy.

    cake batter cheesecake1

    The golden Oreos make such an amazing crust and it goes so well with the yellow cake flavored cheesecake. This cake batter cheesecake is a great alternative to the traditional birthday cake. no-bake cake batter cheesecake recipe

    I love that I don’t even have to fool with the oven with this recipe and I speed up the setting time by throwing it into the freezer for a few hours. I think you are really suppose to let it set in the fridge overnight but I always cheat with the freezer for these types of no-bake cheesecakes.

    cake batter cheesecake


    Choose your texture: Do you like your no-bake cheesecakes to be fluffy, soft and creamy or do you like it partially frozen? Choose your favorite consistency here. I like the slightly frozen texture, it’s like a cream cheesecake ice cream so I store it in the freezer and let it sit out for a bit before I cut into it. My husband prefers it on the softer side because he says the crust is too hard to cut into when it’s frozen so I keep some for him in the fridge. It’s good both ways.

     Watch me make this Cake Batter Cheesecake from start to finish!!

    5.0 from 8 reviews

    Cake Batter Cheesecake (no-bake)
    Serves: 8

    • CRUST
    • 2½ cups golden Oreos, finely crushed
    • 5 tablespoons butter, melted
    • 3 (8 oz) packages cream cheese, softened
    • ¾ cup powdered sugar
    • ½ cup yellow cake mix
    • 2 tablespoons milk (if mixture is too dry to mix)
    • 8 oz Cool Whip (plus more if you’re going to decorate with it)
    • 1 teaspoon vanilla extract
    • 1 cup crushed Golden Oreos (optional)
    • 3 tablespoons rainbow sprinkles, plus more for decorating

    1. In a large bowl stir together 2½ cups Oreos and butter until well combined.
    2. Press mixture evenly and firmly into the bottom of springform pan.
    3. Freeze crust for at least 20 minutes.
    4. In a large bowl combine cream cheese, powdered sugar, cake mix, vanilla extract, and milk (if needed).
    5. Fold in Cool Whip & vanilla extract.
    6. Fold in crushed oreos and rainbow sprinkles.
    7. Give it a taste, add more sugar if desired.
    8. Pour into prepared pan and spread into an even layer.
    9. Freeze for 2-3 hours or refrigerate overnight, or until set.
    10. Decorate as desired.
    11. If completely frozen, allow to sit at room temperature to soften up a bit before cutting.


    Melon Ball Punch AKA Bottled Summer

    July 15th, 2014

    I have been dying to use my melon baller again after using it for my drunken melon balls recipe.  I’d been eyeing this melon ball punch for a long time on Pinterest and with this intense heat we’ve been having, it was time to give her a go! ( with a little tweaking of course ; )

    melon ball punch recipe white sangria virgin

    If summertime could be bottled up it would taste exactly like this melon ball punch. This punch just screams lazy summer days in the country.

    Maybe because it’s bursting with melon-liciousness (love that word) and it’s paired up with tart lime slices and fresh mint leaves, flavors that just compliment each other so well.  Oh FYI:  Now don’t you go letting the taste of the plain drink alone scare you off when you first mix it up like I did.

    melon ball punch recipe white sangria virgin

    Let me tell ya, when I first mixed this melon ball punch up in the pitcher I was not impressed…. AT ALL. Yes it was good but not something I’d rush to make again. My recipe critic husband was all like….”um…yeah it’s ok. I mean it’s not nasty if that’s what you’re asking”.  But then when I added the frozen melon balls, mint leaves, and lime wedges…HELLOOOOO FLAVOR!!! Wow who would have thunk that those ingredients could awaken this punch so much!  It’s like a virgin white sangria!

    melon ball punch recipe white sangria virgin

    The melon balls and mint leaves give off their flavors pretty quick and it’s definitely the missing piece to this flavor combination. The mint leaves add that touch of coolness that goes GREAT with the other flavors. So whatever you do, DO NOT SKIP THE MELONS & MINT LEAVES . Promise me!

    This melon ball punch would be GREAT for brunches, baby showers, weddings, etc. It presents very well don’t you think?  And we thought it was pretty darn fun having colorful little melon balls in our drink to snack on when we were done. Especially since they were slightly frozen and had soaked up all that yummy punch.

    melon ball punch recipe white sangria virgin

    Make up a test batch to take poolside with ya. You’ll see that the flavors just gets better and better as it sits.  It’s so refreshing that it got guzzled up pretty fast around here though.

    Light, fizzy, perfectly sweetened, refreshing and crisp, yep that pretty much sums it up. Make it!

    melon ball punch recipe white sangria virgin

    Watch me make this melon ball punch from start to finish!


    5.0 from 1 reviews

    Melon Ball Punch
    Serves: 6

    • 25.4 oz Sparkling white grape juice
    • 2 cups clear lemon lime flavored soda (I used Sprite)
    • 1 cup lemonade (I used Simply)
    • 1 small ripe watermelon
    • 1 small ripe cantaloupe
    • 1 small ripe honeydew melon
    • fresh mint leaves
    • 2 limes, sliced, plus more for garnish if desired

    1. In a pitcher stir together grape juice, soda and lemonade.
    2. Place in the fridge to chill.
    3. Use a melon baller to scoop out the flesh of the watermelon, cantaloupe, and honeydew melon.
    4. Place melon balls on a cookie sheet lined with foil.
    5. Freeze.
    6. Once frozen add a few cups of melons balls to pitcher along with fresh mint leaves and slices of lime.
    7. Stir.
    8. Refrigerate for at least 30 minutes to allow the flavors to blend.
    9. Serve cold using additional frozen melon balls as ice cubes.
    10. Garnish glasses with lime slice and mint leaf.




    Gluten-Free Carrot Cake (Moist & Fluffy)

    July 11th, 2014

    “It’s been a long time, I shouldn’t have left you, without a dope recipe to bake to. Bake to, Bake to!” Ha! Wow has it really been almost a month since my last recipe??? OMG I’m so sorry guys! Please forgive.


    gluten-free carrot cake recipe dairy-free


    We’ve been moving. Like AGAIN. Like back into the  house that we previously moved from!!! Who does that!!?!? I’m all unpacked and settled in for now…. and then we’ll be moving again in about 3- 4 months while this house gets gutted and remodeled.

    Whew talk about anxiety! Jesus fix it!!! lol I just keep telling myself it will all be worth it in the end. Woosaaaah!

    Ok enough about that. I’m back and I’m all yours. So let’s do what we do best, TALK FOOD baby!!I’m just now getting hip to this whole gluten-free thing and how to bake gluten-free cakes. It seems like so many people are going gluten-free by choice or for medical reasons these days. My sister-in-law and my aunt are both gluten-free, which is the reason for this gluten-free carrot cake recipe.


    gluten-free carrot cake recipe



    I promised my aunt I would make her dinner and dessert while she recovered from surgery (I haven’t forgot aunt Lisa!!) so I’ve been playing around with a few gluten-free cake recipes. I tried my hand at baking a gluten-free chocolate cake and gluten-free chocolate cupcakes a few years ago and lets just say it was wrong on all levels.  A true EPIC FAIL!!! Gritty, gummy,  super dense, flat, just gross!

    gluten-free carrot cake recipe dairy-free


    I thought this was just how gluten-free cakes tasted. I mean how good could something be without the help of fluffy white wheat flour right? Well it wasn’t until I was in Asheville, NC and tried a slice of gluten-free carrot cake from a cafe called Green Sage that my mind was totally changed. This carrot cake was light, fluffy, moist and it tasted exactly like a regular cake made with white wheat flour. Shut the front door!!!

    gluten-free carrot cake recipe 4

    I went on a mission to create a amazing gluten-free carrot cake. It needed to have a beautiful, moist crumb, loaded with sweet fresh carrots and also pass the stick to the back of the fork test. BINGO we got action Jackson!! I don’t know about you, but my greedy-self  professional cake eating self can totally just look at a cake and tell if its moist and fluffy. Can’t you just see how amazing that first bite is gonna be from looking at this picture?  You now exactly how that fork is gonna glide through dontcha? Have mercy! I could weep. Let us pray. gluten-free carrot cake recipe 9

    Ladies and gentlemen,  I present to you the very first gluten-free cake recipe on Divas Can Cook, homemade gluten-free carrot cake! I wish I could just drop the gluten-free from the title because seriously I couldn’t even tell it was gluten-free! This gluten-free carrot cake bakes up light, fluffy and moist just the way a carrot cake should! It’s lightly spiced with just the right amount of cinnamon & sweetness to pair up with that silky cream cheese frosting.

    gluten-free carrot cake recipe rice flour

    To replace the white wheat flour I used Pamela’s Artisan Flour. It’s a gluten free all-purpose rice flour blend that’s great for baking cakes. You can use it cup for cup, as you would with regular flour. You can get it on Amazon or in most whole food type stores. I’ve tried Bobs Red Mill gluten-free flour in the past and ick!  I didn’t like how gritty it made the cake taste, but some folks swear by it. Hey, whatever floats your boat! My sister-in-law uses Pamela’s a lot in her baking and she makes really great gluten-free cakes so I’m sticking with Miss Pam for now.

    gluten-free carrot cake recipe 6

    Isaac LOVED this carrot cake and my husband did the “pretend to slap an imaginary booty” dance after the first bite. That tells me that this one is a keeper for whenever we have gluten-free guests over : )

    I’ve only been playing around with gluten-free cake baking for a short amount of time and I’m def. no expert but here are a few tips I’ve picked up to pass along to ya.

    Gluten-Free Cake Baking Tips:

    Increase the flavor: I’ve noticed that gluten-free flours tend to dull the flavor of cakes just a tad. I usually double the amount of cinnamon or extracts if I’m baking a gluten-free cake adapted from a regular cake recipe. I always taste the batter. Regular cake batter is sweet and so should gluten-free cake batter.

    Add moisture: Look for ways to throw in moisture since gluten-free cakes can be notorious for being dry, crumbly and gummy. I like to use buttermilk or sour cream. Fruits also add moisture. Apples, carrots and pears are great for adding moisture. I also LOVE adding pureed fruit or veggies into the cake batter.

    Don’t over bake: This may just be me but I swear gluten-free cakes require less baking time and they aren’t as forgiving as regular cakes if you over bake them. I start eyeing my cakes like a hawk at the 15 minute mark. As soon as the middle springs back I get that baby out of the oven quick. I also like to take my cakes right from the oven to the freezer to cool. This technique creates a really moist cake and does a rapid cool since cakes continue to cook as they cool on the countertops.  I prefer to bake gluten-free cakes at a lower a temperature like 325F. if it doesn’t have many “moisture helpers” in the batter.

    Play up the texture: Certain ingredients are great for giving gluten-free cakes a moist, fluffy crumb texture. I swear by buttermilk, whipping cream and/or vegetable/canola oil for the best gluten-free cake texture. Also be sure not to over mix the cake as this will result in a flat, dry cake. Gluten-free pudding mixes are also great to throw into the batter for extra fluffiness.

    “But Monique  I can’t have dairy either, HELP!”

    No Worries Make a Gluten-Free & Dairy Free Carrot Cake!

    Oh now don’t you go worrying your pretty little head about that. Here are a few suggestions for substitutions. Now the texture won’t be quite as fluffy but it will work. Ok you ready?  Replace the buttermilk with sour rice milk or sour coconut milk (add 1/2 tablespoon of lemon juice and let it sit for a few minutes to “sour” it up a bit). For the cream cheese frosting use Tofutti’s “Better Than Cream Cheese” spread. I had to go dairy-free for 8 months while nursing and loved this stuff for making dairy-free cream cheese frosting. Use your favorite dairy-free butter substitute for the butter replacement. I like Earth Balance. Can’t have nuts? No biggie, just leave them out.  Can’t have eggs?…hmmmm… well now you’ve stumped me but I’ve heard of several egg replacement that might work like using chia seeds.

    Watch me make this Gluten-Free Carrot Cake From Start To Finish!!

    5.0 from 9 reviews

    Gluten-free Carrot Cake (Moist & Fluffy)
    Serves: 8

    • 1 cup white sugar
    • ½ cup brown sugar, packed
    • 1 cup canola oil or vegetable oil
    • 3 eggs
    • 2 cups Pamela’s artisan gluten-free flour
    • 1½ teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 tablespoon cinnamon
    • ½ cup buttermilk
    • 1 tablespoon pure vanilla extract
    • 2-3 cups carrots, finely shredded (I used a little over 2 cups)
    • ½ cup pureed carrots (optional but great!)
    • ½ cup sweet coconut flakes, finely shredded
    • FROSTING (double the recipe if you like a thick layer of frosting)
    • 8 oz cream cheese, room temperature
    • 4 tablespoons butter, room temperature
    • 2 cup confectioners sugar (may need more to thicken if desired)
    • 1 teaspoon pure vanilla extract
    • 1 cup walnuts, chopped

    1. Preheat oven to 350 F.
    2. Grease and flour (with Pamela’s flour) 2 (9-inch) cake pans. Set aside
    3. In a large bowl cream together oil, sugars, and eggs. Set aside.
    4. In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
    5. Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
    6. Mix just until fully combined. (careful not to over mix)
    7. Fold in shredded & pureed carrots, coconut flakes and vanilla extract.
    8. Pour batter evenly into prepared pans.
    9. Bake for 20-25 minutes until center is set. (do not over bake!)
    10. Place pans directly into freezer to cool.
    11. While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
    12. Add in the confectioners sugar and vanilla extract.
    13. Mix until silky and creamy. Add more sugar if a thicker texture is needed.
    14. When cakes are cooled remove them from pans and frost, sprinkling the tops with walnuts.

    This carrot cakes tastes even better the next day!


    Recipes In Rehab : (

    June 25th, 2014

    Often times here in the Divas Can Cook kitchen I’ll cook up a recipe only to decide it’s not good enough for my “best friends in my head” (that would be you). Sometimes I’ll nix the recipe altogether but often times I’ll put it in my “Recipes in Rehab” folder.

    This folder consists of recipes that are really good but just need a little something else. That extra oomph! I usually make a few notes and come back and play around with the ingredients and measurement until I feel it’s ready to be posted.

    It sucks when recipes don’t come out the way I hoped but it’s such a learning experience and have really helped me become a better cook. So today I decided to share with you guys the recipes that have been added to the folder for this month. Hopefully I will have them all doctored up and rehabilitated to share next month!

    Ice Cream Brownie Bars w/ Caramel Waffle Cone Topping

    I posted about this little creation on my facebook fan page this week. I had high hopes for it and yes it was good, (Isaac loved it!) but something was still missing. I wanted to take a bite of this and be in heaven but I was still left here on earth. Booooo! I’m thinking maybe changing the ice cream layer to cookie dough ice cream and crushing some chocolate chip cookies on top with caramel and chocolate drizzle. Then I thought about doing a red velvet brownie topped with vanilla ice cream and a cream cheese/cool whip frosting and then sprinkling the top with walnuts. So many options to make this thing amazing right! The brownie layer was perfect! It was frozen yet still soft and chewy which was exactly what I was going for. This dessert also cut like a dream. It has potential and I can see it being a cookout favorite. I’m excited about tweaking this one! Stay tuned… ice cream brown bars

    Pan-Seared Sriracha Lime Chicken Skewers

    We nailed these things for dinner one night and I just knew this video recipe would be a success but after eating them I felt like they were just “ok”. It wasn’t something that I’d want to hurry and make again. That tells me that it needs more work. Not sure what it was but I think it needed more spices. It tasted kinda flat. I mainly just tasted  Sriracha and limes. I wanted more depth with this one. A flavor explosion! I’m thinking a good spice mixture on the chicken would take these babies over the top. My hubby really liked these though .

    sirachi chicken skewers

    Peach Cobbler Cake

    This cake was really good and had all of the buttery gooeyness of a homemade peach cobbler… it just needed some more tweaks to the peach mixture. Maybe a bit more cinnamon and nutmeg with a tad bit of lemon juice to balance out the sweetness.  The cake and glaze was pure perfection. This will be an easy fix that I can’t wait to share! Also I plan to use fresh instead of frozen peaches with this one. peachcobblercake

    Baked BBQ Sweet Potato Fries

    I’ve made this recipe 7 times!! Yep 7 times just to get the texture of these things right. Trying to get crispy sweet potato fries in the oven was a pain! But I finally figured it out by salting them last and using a bit of flour and cornstartch while letting them dry out on the counter a bit before baking. The problem? The spice mixture. I wasn’t happy with the spices on this one. I wanted a BBQ taste. Something smoky, sweet, and spicy the made you wanna just keep eating them. Still working on getting that proper balance.

    baked sweet potato fries 1

    I hope you enjoyed looking at my recipes in rehab! I’m excited about perfecting them for you guys!

    Which recipe do you think I should rehab first???


    That Good Broccoli Salad

    June 19th, 2014

    You asked for it, so here it is!! Yayyyy for another  salad dish!!! (say yayyy!…. SAY IT!!!) I’m in rare form today so bare with me. “I been drankin, I been drankin” just kidding. That Beyonce song has been in my head all day. Anyway what were we talking about? Ah yes broccoli salad!!! Broccoli is one of my favorite veggies so it’s no surprise that this is one of my favy salad side dishes. Ok I know I say everything is my favorite, but it really is, even though I’ve only had it for the first time this month. Hey, I fall in love easily don’t judge me.  This broccoli salad is a classic. Easy. Simple. Side Dish Goodness. best broccoli salad recipe   It’s basically just a big ol bowl loaded with pretty, colorful, crunchy, fresh ingredients with a quick creamy dressing. Yum? Yes! Especially if you like lots of crispy bacon, cheddar cheese, red onions, cherry tomatoes….you see where I’m going here dontcha?   It’s one of those addictive dishes where all the ingredients just go so well together.  A beautiful thing happens when it all enters your mouth. Could this be…. love? best broccoli salad recipe Not only is this broccoli salad down right delicious and gorgeous, it’s a true crowd pleaser that disappears fast and goes great with grilled meats or even as a stand alone meal.Whip up a bowl for your next cookout and see what happens. And then send them to when they ask you for the recipe. You can say that we’re cousins. I’ll totally go along with it. best broccoli salad recipe

     Watch Me Make This Broccoli Salad For You From Start to Finish!

    5.0 from 5 reviews

    Broccoli Pasta Salad
    Serves: 6

    • 1 head broccoli, diced into tiny pieces (about 3 cups)
    • 1 cup cherry tomatoes, diced small (can add more)
    • ½ red onion, diced small
    • 1 cup mild cheddar cheese, diced into tiny cubes (can use less)
    • 8 oz bacon, cooked & diced (I used low sodium turkey bacon)
    • 1 cup mayonaise (I use Dukes)
    • ½ cup ranch dressing
    • 1 tablespoon parsley
    • *optional ingredients* raisins, pasta, sunflower seeds, green bell pepper,

    1. Combine first 5 ingredients in a large bowl. Set aside.
    2. In a small bowl stir together mayonnaise, ranch and parsley.
    3. Add dressing by the spoonful to broccoli mixture just until coated. (you will have dressing left over)
    4. Toss to combine.
    5. Taste and adjust ingredients if needed.
    6. Refrigerate or serve immediately.

    This salad taste best served immediately when everything is still crunchy and fresh.



    Peach Moscato Wine Slushies

    June 11th, 2014

    Wheeeew I’z tiiiiiiide! Not tired but tiiiiide! We got back from visiting the in-laws several days ago and I’m just now getting caught up on sleep, homeschool, cleaning, and all that jazz. Going on a “vacation” is definitely a chore with a super curious and freakishly mobile baby. My little Ethan doesn’t sleep good at all when he’s not in his own bed and I spent most of the time either A.) holding him since he’s cranky and clingy from lack of sleep or B.) chasing him around to make sure he isn’t eating something he shouldn’t  or tearing something apart. Exhausting!!

    peach moscato wine slushies recipes homemade

    I’m so looking forward to the days when a vacation will actually feel like a vacation (although I’m not rushing these precious baby years) When I got home I decided to give myself a little vacation from my vacation by kicking back with these frosty peach moscato wine slushies. It was heaven I tell ya and MUCH needed. Aren’t they gorg!?!

    peach moscato wine slushies recipes homemade

     Every summer I usually have a “drink of choice”. Last year I was all about these real watermelon slushies but summer of 2014 belongs to wine slushies baby!!! These wine slushies are the stuff that good times are made out of my friends!! Super simple too and they taste waaaaay better then those wine slush powder mixes you get from the store. Just grab a bottle of your favorite sweet dessert wine, some fresh fruit, sugar and boom!!! Within a few hours you’ll be on your own mini vacation as well.

    peach moscato wine slushies recipes homemade

    It is wrong that I’ve made them in a gazillion flavor combinations already? I just love having a little frosty adult treat waiting for me whenever I want it. Just pop out the lil cubes, blend  and it’s ready

      peach moscato wine slushies recipe homemade

    I couldn’t decide for the life of me which one to present to you guys because honestly you can’t go wrong with any dessert wine and your favorite fruit but Peach Moscato is definitely one of my favs!! You can get really creative and tropical and mix a variety of different fruits together if you wish.

    peach moscato wine slushies recipes homemade

    But let me warn you… ONCE YOU MAKE THAT FIRST BATCH YOU WILL CONTINUE TO MAKE THEM….OFTEN!! Matter of fact I have two freezer bags full of wine slushie ice cubes right now in strawberry peach and raspberry lime flavors.

      peach moscato wine slushies recipe homemade

    You will think of any reason to make them;  pool parties, cookouts, girls night, book clubs, reality tv treat, whatever!!! These wine slushies are sexy, delicious, addictive, fun, festive, and perfect for any occasion or no occasion at all.


    I’m so looking forward to my next cookout so I can stash the freezer with all different flavors and colors of wine slushies cubes. This totally beats having to mix up a ton of different cocktails.

    Watch me make these Peach Moscato Wine Slushies from start to finish!


    5.0 from 4 reviews

    Moscato Peach Wine Slushies
    Serves: 4

    • 1 bottle Moscato Wine (750ml) (I used Barefoot brand) plus more for blending *see note
    • 2 cups frozen peaches (unsweetened)
    • ½ cup powdered sugar (can cut back but it needs to be pretty sweet)

    1. Add frozen peaches, sugar and a few splashes of moscato to food processor or blender.
    2. Blend until completely smooth.
    3. Pour in the rest of the moscato and blend until incorporated.
    4. Quickly pour mixture into ice cube trays. (stir if peaches begin to settle on the bottom of blender jar)
    5. Freeze.
    6. Place frozen cubes in a blender. ( I never measure them out. I just toss a handful in and add more if I need it)
    7. Add a splash of wine to make blending easier.
    8. Blend until slush consistency, adding a splash of wine to thin it out if needed.
    9. Pour into wine glasses, add a straw (if desired) and serve immediately.
    10. Garnish with fresh fruit like strawberries and peach slices

    You’ll need to add a few splashes of wine to the frozen ice cube for blending. You can reserve a small amount of wine or just use some wine from another bottle, which is what I do.

    ADD ice! If you like for your slushies to have those tiny little ice chips then throw in a few ice cubes and a little bit more wine!




    Southern Buttermilk Biscuits

    June 3rd, 2014

    Soft, fluffy, buttery, golden southern buttermilk biscuits! It’s enough to bring a man to his knees. Or so I use to hear growing up. I snagged my husband with the help of chocolate chip cookies so I can’t really vouch for biscuits. Although these southern buttermilk biscuits are heavenly and my husband did ask if I’d make them everyday to which I lovingly  replied “AINT NOBODY GOT TIME FA DAT!”

    southern buttermilk biscuits recipe easy

    The truth is, I could totally make these  every day because not only are they insanely easy, but they are soooooo daggum GOOD!!!! These are the kind of biscuits where you sink your teeth into that first bite and you just have to look at the biscuit while knodding yes. It takes you there honey!! To that comforting place that only a fluffy, scratch-made southern buttermilk biscuit can!

    southern buttermilk biscuits recipe easy

    Now if you normally suck at making biscuits (quickly raises hand) don’t let the process defeat you, even if your first or tenth batch doesn’t turn out right. KEEP TRYING!  You WILL get it!! There is a such thing as biscuit gods and they will shine upon you. Although you may just get them right on your first try with this recipe. It’s that easy! Biscuit making is an art form that relies mainly on the look and feel of the dough. Many biscuit recipes work just fine but you aren’t gonna get fabulous buttermilk biscuits until you learn a few tips.

    southern buttermilk biscuits recipe easy

    This is a southern girl speaking to you from experience honey because even after seeing and helping my grandmother make homemade biscuits almost every week as a child, I still could not get it right. My grandmother forgot to tell me a few valuable tips, so incase your grandmother or mother or whomever, forgot to tell you as well, Imma tell you right now. Are you leeesaning Leeenda?

    southern buttermilk biscuits recipe easy

    How to get the BEST Southern Buttermilk Biscuits Everrrr! 

    (or at least this is what changed my biscuit making game)

    1.) Keep everything COLD!!! COLD is the word of the day, m’kay!  Biscuit ingredients love to be cold. When the ingredients start to warm up before they hit the oven, they start reacting with each other and you don’t want that to happen just yet. You want all the magic to take place in the oven aka the loooove zone!  So freeze the butter and keep all the other ingredients in the fridge beforehand.  If things start to warm up while you are making them then stick it in the fridge for a bit.  Now I know why  my grandmother use to work so fast, yet gently while making biscuits. She knew she had to get these bad boys in the oven while that dough was still cold.

    2.) Use a gentle touch. Biscuit dough is so seeeensitiiiive! They like to be handled, touched and patted (never rolled) very gently. Awww, how precious! If you are rough with the dough or handle it for too long you’re gonna cause the dough to release gluten which will makes biscuits tough, dry and ugly. So stir gently, knead gently, matter of fact, sing a little love song to your biscuits. They like that.

    3.) No twisting that cutter! Whenever you go to cut the biscuits out, do not twist that cutter! I mean it! It’s hard not to do, but don’t. This seals the biscuits and keeps them from rising and cooking properly. Just go straight down into the dough and bring the cutter back up. NO TWISTING or doing any other weird stuff! Got it? I’m watching you. *pointing to both of my eyes and then at you*

    4.) Use self-rising, soft winter wheat flour. Ok now I know a few folks are gonna say “booooooo” to self-rising flour. My grandmother never used it but I’ve found out that it’s the best deal for folks who aren’t very good with biscuits. For some reason it seems to allow room for error. As much as I love adding in the salt, baking powder and baking soda to regular flour(not really) self-rising flour is the way to go for ME. Also use an all-purpose (not cake flour) white winter wheat flour like White Lilly. This brand makes the FLUFFIEST biscuits ever. I’m not even kidding you right now! Seriously. White Lily. Order it if you need to.

    Ok go forth and create big beautiful buttery batches of buttermilk biscuits…Betty!! I just had to throw another B word in there.

      southern buttermilk biscuits recipe easy

     Watch me make these Southern Buttermilk Biscuits from start to finish!

    4.7 from 6 reviews

    Buttermilk Biscuits
    Recipe type: bread
    Serves: makes 8-10 biscuits

    • 2 cups White Lilly all-purpose self-rising flour (or any other soft winter wheat self rising flour)
    • ½ teaspoon salt
    • 2 tablespoons light brown sugar
    • 1 cup buttermilk, super cold
    • ¼ cup heavy whipping cream, super cold
    • 6 tablespoon real butter, super cold
    • 2 tablespoons butter-flavored vegetable shortening, super cold

    1. Preheat oven to 450 F.
    2. Line a cookie sheet with parchment paper. Set aside.
    3. In a large bowl add flour, salt and brown sugar.
    4. Whisk until well combined. (may need to sift it to help break up the brown sugar)
    5. Grate the cold butter into the flour mixture.
    6. Add the shortening.
    7. Use a fork, whisk or pastry cutter to cut the butter and shortening into the flour mixture until it resembles large crumbs.
    8. Make a well in the center of the bowl.
    9. Mix together the buttermilk and heavy cream.
    10. Add to the center of well.
    11. Slowly and very gently begin adding the flour mixture into the well.
    12. Stir gently until the flour mixture is moistened (do not over stir)
    13. Generously flour your work surface with flour.
    14. Place dough onto floured surface.
    15. Sprinkle the top of dough with flour and flour your hands as well.
    16. Very gently, knead the dough by folding it in layers a few times while adding more flour, just enough so that the dough is not sticking to your hands or your work surface. (less flour, the better)
    17. Gently pat the dough out into a small rectangle about 1 inch thick.
    18. Flour your biscuit cutter and cut out circles.
    19. Place biscuits on prepared cookie sheet with sides barely touching.
    20. Make a small dent in the center of each biscuit with your finger (this helps tall biscuits rise without falling over)
    21. Bake for 10-12 minutes or until golden. (sometimes mine take up to 14 minutes)
    22. Brush generously with melted butter as soon as they come out of the oven. (don’t skip this step)
    23. Serve hot.



    Fresh Strawberry Butter

    May 28th, 2014

    Got fresh strawberries? And a few sticks of real butter? How about a little bit of powdered sugar? Perfect! Now all you need to do is head to the kitchen and whip up some good ol’ fresh strawberry butter!! It will make you feel all homemaker-ish and stuff.

    fresh strawberry butter recipe

    My grandmother made different flavored real fruit butters a lot growing up but strawberry was always my favorite! This fresh strawberry butter is begging for a batch of piping hot and fluffy buttermilk biscuits and I have a great biscuit recipe coming up next.

      fresh strawberry butter recipe

    Slather or dip a soft biscuit in this stuff and you can’t tell me I’m not eating a strawberry shortcake desserts.  If you’ve never had strawberry butter or any kind of fruit butter then you must make it! It’s a great change of pace from regular honey butter but you use it in the exact same way as honey butter. Spread it on hot rolls, toast, bagels, biscuits, muffins, you name it!

    fresh strawberry butter recipe

    Use your favorite soft fruits; blackberries, blueberries or even peaches will work. Store this fresh strawberry butter in the fridge for up to a week or in the freezer for several week. Halve the recipe for a smaller batch. I normally do since we usually get tired of it after about a week.

    strawberry butter recipe1

    It’s fun to make different flavors, freeze them in ice cubes, and then just store the frozen butter cubes in a freezer bag. That way you can just  thaw out whatever fresh fruit butter flavor you need in a small amount. I will say that freshly made fruit butter tastes and looks better than the frozen/thawed version so if I was making this for a brunch or for guest I’d make it fresh.

    fresh strawberry butter recipe

    Watch me make this fresh strawberry butter from start to finish!

    5.0 from 6 reviews

    Fresh Strawberry Butter
    Recipe type: spread
    Serves: 16

    • ½ cup fresh strawberries, diced (make sure they are really sweet and fragrant)
    • 2 sticks real butter, (16 tablespoons) softened
    • ¼ cup powdered sugar

    1. In a large bowl cream butter with a hand mixer until whipped and smooth.
    2. Stir in powdered sugar.
    3. Fold in diced strawberries.
    4. Mix until butter is light pink and creamy.
    5. Store in the refrigerator.



    Easy Cinnamon French Toast

    May 20th, 2014

    Every Fathers Day I make my husband a special breakfast, lunch, dinner and a cake. This year though I’m just doing a really big breakfast since we’ll be out and about all day. (shhhh…don’t tell him)  I’ve already started planning the menu and cinnamon french toast was the first thing I wrote down!

    easy cinnamon french toast recipe

    Wanna know a secret? Ok I’ll tell ya. It took me a few years, yes years, to learn how to make french toast. I don’t know why but my french toast use to always come out soggy in the middle and tough around the edges. Dipping was my problem. I’d dip for too long or not enough. I figured out that you really have to become one with your bread. Listen to it. Feel it. Love it. If the bread is really fluffy and soft then dip that sucker quick and get’er out of there. If it’s a bit drier (which I prefer) then let it sit in the batter for a few seconds. It shouldn’t be so saturated that you can’t pick it up though. It takes a lil practice. Some folks get it right the first time. Boo to them. Show offs!

    easy cinnamon french toast recipe

    Anyway, now that I know how to make it we loooove cinnamon french toast in this house!!  I don’t make it often because it’s so hard to find our preferred bread, texas toast, around here. There is only one store in the area that sells it and most of the time we have to place an order. Like really? It’s freaking texas toast. You could also use brioche. Or something.

    easy cinnamon french toast recipe

    This is one of my favorite recipes to use for cinnamon french toast. It’s easy, delicious, and well, easy! The outside fries up nice and golden and the inside has that amazing light creamy/bread pudding texture (my favorite)! You’ll only need egg yolks  for this recipe. This really prevents that “eggy” taste that french toast can have (although some folks like that) . Those egg yolks also add a nice golden color don’t you think?


    Watch me make this cinnamon french toast from start to finish!

    5.0 from 4 reviews

    Easy Cinnamon French Toast
    Recipe type: breakfast, french toast
    Serves: Make 6 slices

    • 6 slices Texas toast, very lightly toasted if bread is fresh
    • ¾ cup warm milk (can also use a mixture of half n half and milk)
    • 2 Tablespoons all-purpose flour
    • 1 tablespoon vanilla extract
    • 1 teaspoon cinnamon
    • 2 tablespoon brown sugar
    • 2 Tablespoons melted butter
    • 2-3 eggs yolks

    1. Mix together warm milk and flour until flour is dissolved.
    2. In a small bowl stir together vanilla and cinnamon and add to milk-flour mixture.
    3. Stir in brown sugar and melted butter.
    4. Add in egg yolks and mix until well combined.
    5. Pour batter into a 9 x 13 casserole dish.
    6. Dip both sides of bread until moist but not dripping or completely saturated.
    7. Place bread on a cookie sheet while griddle is heating.
    8. Add butter to griddle and heat over medium heat.
    9. When griddle is hot, place bread on griddle.
    10. Cook until golden, flip and cook the other side until golden.
    11. Serve hot, sprinkled with powdered sugar, whipped butter and hot maple syrup.



    Easy Giant Cookie Cake ~ Soft & Chewy!

    May 15th, 2014

    Cookie pizza, giant cookie cakes, whatever you wanna call them, they are delicious and so FUN to make! Have you ever received or purchased one? They’ll run you about $29.99 for a basic 12-inch. Add decorating and personalization and the price can really add up. Make them yourself and they will look better, taste MUCH better and you’ll be able to make several for the price of purchasing one.  Oh and they are easy!


    I use to pass by them in the mall when I was a kid, wishing I could buy one or that someone would give me one.  My mother surprised me on the last day of 4th grade with my very own homemade giant chocolate chip cookie cake. It was trimmed in purple and pink frosting and the middle  said “I’m so proud of you!”. I couldn’t believe that this huge cookie was all mine! I was in heaven honey!

    Giant cookie cake chocolate chip cookie cake recipe

    Ahhh that was a good day. I decided to surprise Isaac with his first giant cookie cake yesterday. When I told him it was all for him his face lit up and he said “Whaaaaat!!! All for me? Mommy I love it!!!!!”  Gosh I love seeing that kid smile!

    Giant cookie cake chocolate chip cookie cake recipe

    This giant chocolate chip cookie cake recipe is very similar to the m&m cookie bars but the texture comes out different, more fluffier and chewier. My husband took one bite and said “wow it really is like a cookie and a cake”.


    I used all brown sugar in this giant cookie cake recipe to create a really light texture.  It’s amazing how that simple little switch changes up the recipe. Cooking is so cool isn’t it?

    Giant cookie cake chocolate chip cookie cake recipe

    Take one of these giant cookie cakes to a party and you will be loved by all, especially the kids. There is just something about eating a big ol slice of cookie in pizza form that kids love. You can get  really creative and throw in nuts, candy pieces,  etc. and just let your imagination run wild with the decorating. Giant cookie ice cream cake anyone?

    Giant cookie cake chocolate chip cookie cake recipe

    Top each slice with a dollop of vanilla ice cream and chocolate syrup and baaaaaby, things just got real!!!

    Giant cookie cake chocolate chip cookie cake recipe

    Watch me make this giant cookie cake from start to finish!!

    5.0 from 8 reviews

    Giant Cookie Cake
    Cook time

    Total time



    • 12 Tablespoons butter, melted
    • 1 cup brown sugar, packed
    • 1 large egg
    • 1 egg yolk
    • 2 teaspoons vanilla extract
    • 2¼ cup all-purpose flour
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • ½ cup mini chocolate chips + more
    • decorations (m&m’s, frosting, sprinkles, etc)

    1. Preheat oven to 325.
    2. Line a 12-inch pizza pan with grease parchment paper. Set aside.
    3. In a large bowl cream together melted butter and brown sugar.
    4. Mix in eggs and vanilla extract.
    5. In a separate bowl whisk together flour, salt and baking soda.
    6. Add dry ingredients to wet ingredients, stirring until a soft dough forms.
    7. Fold in mini chocolate chips.
    8. Press dough evenly into prepared pan.
    9. Sprinkle additional mini chocolate chips on top. (optional)
    10. Bake for 13-15 minutes. (do not over bake. Remember cookie will continue to cook as it cools)
    11. Let cookie cool on pan until completely cooled.
    12. Once cooled decorate as desired.
    13. Serve plain or topped with ice cream!



    Homemade Strawberry Fruit Rollup (Fruit Leather)

    May 7th, 2014

    Have you ever made homemade fruit rollups? Why am I just now discovering how easy it is!?! OMG I can’t stop. I can’t even tell you how many times I’ve made these strawberry fruit roll-ups. Yeah I use to be kinda obsessed with fruit roll-ups as a child, still am! Something about peeling them off that plastic paper and taking a big bite of chewy “stuff” was magical!

    homemade strawberry fruit rollups recipe

    The real beauty of these homemade strawberry fruit roll-ups besides tasting amazing and looking amazing (checkout out those natural strawberry seeds!), is that they are made with simply fresh fruit and sugar (if you choose).  All natural strawberry fruit rollups without artificial colors, flavors, corn syrup and other “stuff? Get out of town!!

    homemade strawberry fruit rollups recipe

    Isaac and I have really enjoy making these although he doesn’t like to eat them! He just likes just unrolling and playing with them. Not surprising since he doesn’t like store-bought fruit roll-ups either. Oh well, more for mommy! This is the perfect natural snack for me since I’m trying to lose a few pounds.

    homemade strawberry fruit rollups recipe

    If you’re using super sweet fruit you can totally skip the sugar, but make sure it’s sweet. Unsweetened fruit leather isn’t very appealing, trust me, I’d know.  Make several batches because they go quick and take about four hours to make. 4 hours is a long time, but since the oven temp. is so low you don’t have to worry about heating up your kitchen.  A few yummy combinations I’ll be trying: blackberry-pear, strawberry-spinach,  peach-lemon, and mixed berry.

    Watch me make these homemade natural strawberry fruit roll-ups from start to finish!

    4.5 from 2 reviews

    Fresh Strawberry Fruit Roll-ups

    • 1 pint fresh strawberries, diced
    • sugar (enough to sweeten)
    • fresh lemon juice (optional)

    1. Preheat oven to 170 degrees F.
    2. Line a large baking sheet with a baking mat or parchment paper.
    3. Place strawberries in food processor until blended.
    4. Add enough sugar to sweeten and a splash of lemon juice( if desired).
    5. Pour into prepared pan and spread out into a thin, even layer.
    6. Bake for 4 hours or until the center is set.
    7. Remove from oven and let cool.
    8. Carefully peel up the fruit roll-up and place the sticky, smooth side on parchment paper.
    9. Cut to size so that you have an even rectangle to work with. (I usually cut off the edges of the fruit rollups since they are usually crunchy and uneven.
    10. Cut into 2-inch strips and roll-up firmly.
    11. Store in airtight container.

    Some fruit roll-ups will stay roll-up and others won’t, I use a sticker to keep them rolled up. Looks cute!



    Pina Colada Breakfast Smoothie

    May 4th, 2014

    Do you remember when I told you guys that I was starting to really get into homemade protein shakes/smoothies? Well this one isn’t really a protein shake per se, but I just HAD to share it with you guys because it was so good!! Protein shake recipes coming up though!

    pina colad protein breakfast smoothie 1

    This healthy pina colada breakfast smoothie is incredible!! Don’t you just love being able to throw some healthy ingredients into a blender and have a delicious breakfast to-go in a matter of minutes, especially in the warmer months! Wednesday I made this super smooth, creamy and delicious pina colada breakfast smoothie. I didn’t really have high hopes for it, just wanted to use up the coconut yogurt that I got on sale. Low and behold, we all loved it, including Isaac who asked me to make it for his breakfast again the next day.

    pina colada protein breakfast smoothie 2

    It has all the tropical taste of pineapple, coconut and banana and is super filling. If you love pina coladas (who doesn’t!?! Show them to me!) then you are going to really appreciate starting your morning with this incredible breakfast smoothie.

    pina colada protein breakfast smoothie Make it a protein shake by adding your favorite protein powder or using ingredients like coconut greek yogurt and coconut almond milk. Perfect, replenishing drink after a workout.

    pina colad protein breakfast smoothie 3


    Watch me make this Healthy Pina Colada Breakfast Smoothie from start to finish!

    5.0 from 1 reviews

    Pina Colada Breakfast Shake
    Serves: 2

    • 1½ cups coconut milk
    • 1 cup pineapple juice
    • 2 cups frozen pineapple chunks
    • 6 oz coconut yogurt
    • ⅓-2/3 cups quick oats (I usually use a little over ⅓ sometimes more)
    • 2 bananas (frozen makes for best great texture)

    1. Add all ingredients to a blender.
    2. Blend until completely smooth.
    3. Chill for 10-15 minutes if possible to let strong pineapple flavor mellow out a bit.
    4. Serve cold.
    5. Enjoy!



    Live Below The Line Recipe: Cheesy Roasted Potatoes and Sausage

    April 29th, 2014

    What if you had only $1.50 a day to buy breakfast, lunch and dinner? Could you do it? Well thousands of people across the US, UK and Canada are taking on this 5-day challenge starting April 28-May 2  to experience what it’s like for the 1.2 billion people currently living in extreme poverty. The goal is to raise money, educate and bring awareness to this global issue.

    Live Below The Line is an awareness and fundraising campaign that aims to bring attention to extreme poverty through education. They connect individuals to the most effective organizations dedicated to ending extreme poverty.

    To learn more about this project and how you can donate,  participate and make a difference in fighting extreme hunger, visit Live Below The Line website.

    I was asked to share a recipe for those participating in the Live Below the Line $1.50 a day challenge. I knew immediately that I’d post one of my grandmothers favorite childhood meals, cheesy roasted potatoes and sausage.  Her mom made this often to feed her family of 10 on an extremely limited budget.

    Not only is this dish easy, quick, cheap, and very filling but it is flavorful as well.  It uses only 4 basic ingredients, potatoes, onion, sausage and cheese which are very versatile. They can all be used to create many other meals which is neccesary when you are trying to create a menu on such a small amount of money.

     WordPress importer

    Cheesy roasted potatoes and sausage can be eaten for breakfast (tastes great in a flour tortilla or in an omelet), lunch or dinner.  We’re a family of 4 (although our 10-month old doesn’t eat much) this meal could serve 4 generously.

    cheesy roasted potatoes and sausage

     Cheesy Roasted Potatoes and Sausage  (serves 4-5 )

    Tips for getting food for less= FARMERS MARKET.

    I’m not sure if grocery stores will discount produce on the spot if they are bruised but the Farmers Market in my area always does. Normally this produce will be thrown away anyway so they will sell them pretty cheap to those willing to pay. Bruised apples are  great for apple sauce. My potatoes were slightly chipped and the peel from my onion had seen better days so I got them super cheap which made this meal possible for only $2.33 combined with a coupon and store sales of the kielbasa (I only used half of it) and factoring in my price for the cheese, olive oil and spices that I already had at home.

    Cheesy roasted potatoes and sausage recipe

    4.6 from 9 reviews

    Live Below The Line Recipe:
    Cook time

    Total time


    Serves: 4

    • 2 large russet potatoes
    • 1 small sweet yellow onion
    • olive oil
    • salt & pepper
    • Italian seasoning
    • 8 oz smoked sausage (I used turkey kielbasa)
    • 1½ cups Cheddar Cheese (I used a mixture of sharp and smoked)

    1. Preheat oven to 400.
    2. Line a large baking sheet with greased foil. Set aside
    3. Dice potatoes into small cubes
    4. Dice onion into small pieces
    5. Place potatoes and onion in a large bowl and toss lightly with olive oil.
    6. Sprinkle and toss generously with salt and pepper.
    7. Sprinkle and toss generously with Italian seasoning.
    8. Spread potatoes mixture evenly in a single layer on prepared pan.
    9. Dice smoked sausage into cubes and sprinkle over potatoes.
    10. Bake for 20-25 minutes or until potatoes are tender.
    11. Immediately top with cheese and return to oven and bake until cheese is melted.
    12. Enjoy!




    Baked Lemon Cake Donuts

    April 26th, 2014

    “Donuts here!! Come get your fresh lemon donuuuuts Raaaalph!!!” What movie is that line from? If you know, then you are really strange and a bit off…like me! We’ll just leave it at that. I won’t tell if you won’t.

    lemon cake donuts recipe

    Well folks it’s happened again!! Remember that lemon kick that I get on every year? It’s started up again!! I’ve made several pitchers of fresh lemonade, lemon ricotta cookies, lemon oatmeal (that was so gross, what the crap was I thinking!?) and now these BAKED LEMON CAKE DONUTS!!!  Just look at them….don’t they make you feel all happy and sunny and stuff?

    lemon cake donuts recipe 5

    You guys have been asking me for a lemon cake for the longest so hopefully these will suffice until I  can get my sisters lemon cake recipe. FYI: I’ve asked her for the recipe several times and she says “she needs to perfect it first”. Humph! Tasted just fine to me! I wonder if that’s her way of telling me “kick rocks lil girl!” ( I hope she’s reading this)

    lemon cake donuts recipe 2

    Oh well, these baked lemon donuts are amazing!!! I’m talking rainbows, unicorns and lollipops amazing!!  Sweet, tart and packed with fresh happy sunny lemon flavor. They are also crazy easy to make and a 1-bowl recipe!! #score!  I felt all Martha Stewartish after I baked up these lemon cake donuts, piled them up on a pretty white plate and went off to fold laundry all before 11 pm.

    lemon cake donuts recipe 1

    They bake up super fluffy and have the texture of a cupcake, but only in donut form. If you prefer a tighter, denser crumb then look somewhere else missy!! Just kidding,  follow the NOTES in the recipe box. Cutting back on the sugar and using oil instead of butter totally changes up the crumb texture. I prefer them light and fluffy though!

    lemon cake donuts recipe 3

    Bake up a dozen of these lemon cake donuts and give them to somebody special to brighten up their day! P.S  You totally count as somebody special. (hint hint)

    Watch me make these Baked Lemon  Cake Donuts from start to finish!

    4.0 from 2 reviews

    Baked Lemon Donuts
    Recipe type: donuts, dessert
    Serves: 1 dozen

    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¾ cup white granulated sugar
    • zest of 2-3 large lemons
    • 1 egg, beaten
    • 4 tablespoons butter, softened
    • ½ cup sour cream
    • ¼ cup whole milk
    • ⅛ teaspoon vanilla extract
    • few drops yellow food coloring (optional)
    • 2 cups confectioners sugar
    • ¼ cup hot milk
    • 1½ tablespoon fresh lemon juice

    1. Preheat oven to 350.
    2. Generously grease donut pan, set aside.
    3. In a large bowl whisk together baking powder, baking soda, sugar and lemon zest.
    4. Make a well in the center of bowl.
    5. Add egg, butter, sour cream and milk to the center of well.
    6. Stir only wet ingredients together.
    7. Once wet ingredients are combined, add in the dry ingredients and stir until combined.
    8. Fold in vanilla extract and food coloring.
    9. Add batter to a piping bag.
    10. Pipe batter into doughnut pan, filling about ⅔ full.
    11. Bake for 8 minutes or until donuts spring back when touched.
    12. Let cool in pan for 2 minutes.
    13. Remove donuts to cooling rack to finish cooling completely.
    14. Prepare lemon glaze by combine all lemon glaze ingredients.
    15. Drizzle glaze over completely cooled donuts and let sit until glaze has hardened.
    16. Enjoy!

    Want a denser donut? Use ½ cup sugar and1/4 cup vegetable oil



    Salmon Tacos (Citrus Brown Butter)

    April 16th, 2014

    Have you been in a fish mood lately or is it just me? I swear Spring makes me crave fresh fish, especially fish tacos! I pile that flaky, tender fish onto some chewy, yet crisp baked flour tortillas and load it up with a ton of fresh toppings and I’m happy happy happy!! So good!! Pass the strawberry margarita punch!!

    salmon tacos recipe (fish tacos) citrus brown butter

    If you like fish tacos as well, then making these salmon tacos are a must!! A great fish taco starts with some really great fish right? For this recipe we’re using  fresh salmon and drenching that bad boy in brown butter and citrus flavors!! *swoon* Brown butter is EVERYTHING! I’m obsessed with it these days. And if you’ve never had it then you’re going to be obsessed with too. It just makes everything better and pairs up GREAT with citrusy flavors.


    salmon tacos recipe (fish tacos) citrus brown butter I could eat this citrus brown butter salmon plain, but it just gets even better when you throw it in a flour tortilla shell that’s been heated in the oven so that it’s all chewy on the inside and crisp on the outside. HEAVEN!!! And then to make your tastebuds go crazy, I’m loading the salmon tacos with fresh avocado, sweet corn, lettuce,  tomatoes, onions, and cilantro. If I had black beans I’d probably throw them in there too!! Drizzle on some of that leftover brown butter citrus sauce and baaaaaaaaaayby!!!!

    salmon tacos recipe (fish tacos) citrus brown butter

    These salmon tacos put me in the mood to just sit at the beach, eat tacos and drink margaritas.


     Watch me make these citrus brown butter salmon tacos from start to finish!

    4.7 from 3 reviews

    Brown Butter Citrus Salmon
    Recipe type: main

    • 1.5 pounds fresh salmon fillets, pat dry (I used skin on)
    • ¼ cup honey
    • salt & pepper
    • 7 tablespoons unsalted butter, chopped
    • Juice of 1 lime (1 tablespoon)
    • Juice of 1 lemon (1 tablespoon)
    • 1 tablespoon fresh orange juice
    • ¼ teaspoon garlic powder
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon honey (optional)
    • Zest of lemon, lime and orange (optional)
    • 8 flour tortillas, heated in oven until crisp on outside and chewy on the inside (optional)
    • lettuce, shredded
    • tomatoes, chopped
    • avocados, diced
    • sweet corn kernels
    • red onions, diced

    1. Preheat oven to 400 degrees F.
    2. Brush salmon fillets generously with honey and sprinkle generously with salt and pepper.
    3. Place in a foil-lined pan (skin side down). Set aside.
    4. In a light-colored pot, over medium heat, add butter.
    5. Allow butter to melt, stirring often.
    6. When butter has melted continue to stir as the butter begins to foam and bubble slightly.
    7. Keep stirring or swirling the butter constantly as the butter solids begin to turn golden in color and release a fragrant aroma.
    8. *Remove butter from heat immediately and pour into a heatproof bowl. (brown butter can burn fast)
    9. Let cool.
    10. Stir in lime juice, orange juice, lemon juice, garlic powder, honey, salt and pepper into the brown butter.
    11. Pour over salmon fillets.
    12. Bake for 12 minutes. Turn the oven to a low broil and broil for about 2-3 minutes (watch carefully) or until salmon is flaky and tender.
    13. Remove from oven and shred salmon. (add citrus zest if desired)
    14. Place salmon in prepared tortilla shells and top with toppings.
    15. Drizzle on citrus brown butter sauce.
    16. Enjoy!

    *Brown butter can burn fast so remove it from heat and place in a heatproof bowl as soon as butter begins to become golden and release a fragrant aroma. Butter will continue to cook even when it’s been removed form heat so you don’t want the butter to get too brown. A light golden color is perfect.



    Chocolate Chip Cookie Cheesecake Bars

    April 8th, 2014

    Me and cookie bars are like THIS *crossing fingers*  Baby I love a good brownie/bar cookie recipe!! Matter of fact, you guys are probably gonna get tired of bar cookie recipes this summer because I have several that I’m going to be listing back to back as I prep for a bake sale. I’ve got key lime pie bars, pecan pie bars, butterfinger cookies bars, Oreo cookie bars…you get the point right? You’ve been warned!

    Today though I want to share with you this fab recipe for chocolate chip cookie cheesecake bars!! These are a bake sale favorite of mine! I mean seriously, how can you turn down cheesecake sandwiched between two chewy, soft layers of chocolate chip cookies?

    chocolate chip cheesecake cookie bars recipe

    Cut them into bars,wrap them in plastic wrap, tie a ribbon around them and I kid you not,  watch how fast they sell! I’m not selling these today though, just going through several recipes to see which ones will make the cut. These chocolate chip cookie cheesecake bars are at the top of the winner lists. I mean, just look at those layers of YUM!!

    chocolate chip cheesecake cookie bars recipe

    They are super versatile too. You can throw in some peanut butter chips, holiday m & m’s, nuts, whatever! I didn’t think I’d have any cookie dough left because I kept eating it! Why is cookie dough is so doggone good??? I bet a brownie bottom crust would have been lethal!! Maybe I’ll try that tomorrow. Holy crap I’m gonna be HUGE this summer if I don’t slow down! This is for a good cause though so I’ll take one for the team. *wink*

    chocolate chip cheesecake cookie bars recipe

    What I love most about these chocolate chip cookie cheesecake bars is how chewy the cookie part is even when they are served right from the fridge! The texture of that creamy cheesecake layer and cookie layers are just perfect together!  Your teeth just sinks right in! These cookie bars are magical, rich and addicting. Make up a batch and share them….or…. just eat them all by yourself…. YOLO!!!.


    Watch me make these chocolate chip cookie cheesecake bars from start to finish!!

    5.0 from 2 reviews

    Chocolate Chip Cookie Cheesecake Bars
    Recipe type: dessert,

    • 2¼ cups all purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 12 tablespoons butter, melted
    • ½ cup granulated sugar
    • 1 cup brown sugar, packed
    • 2 eggs, lightly beaten
    • 2 teaspoons vanilla extract
    • 1½ cups semi-sweet chocolate chips, divided, plus more if desired
    • 8 oz cream cheese, softened
    • ¼ cup sour cream
    • 1 egg, slightly beaten
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla extract

    1. Preheat oven to 325 degrees F.
    2. Line an 8 x 8 pan with greased parchment paper. Set aside.
    3. In a medium bowl whisk together flour, baking soda and salt. Set aside.
    4. In a large bowl cream together butter and sugars.
    5. Stir in eggs and vanilla extract.
    6. Mix dry ingredients with wet ingredients just until a soft dough forms and flour mixture is incorporated.
    7. Press half of dough into the prepared pan in an even layer.
    8. Cover with 1 cup chocolate chips (can use more/less chocolate chips if desired).
    9. Prepare the cheesecake batter by mixing together the cream cheese, sour cream, egg, powdered sugar and vanilla extract into a large bowl until creamy.
    10. Pour cheesecake batter over chocolate chips and spread evenly.
    11. Mix ½ cup chocolate chips into remaining cookie dough.
    12. Drop remaining cookie dough over cheesecake layer until completely covered.
    13. Sprinkle on more chocolate chips (if desired).
    14. Bake for 35-40 minutes or until center of cookie is set and golden.
    15. Allow bars to cool in pan and then refrigerate for at least 3 hours (Overnight is best)
    16. Slice into bars.
    17. Store in the refrigerator.
    18. Serve cold or room temperature.




    Whipped Chocolate Buttercream Frosting~ The BEST!!

    March 27th, 2014

    Chocolate buttercream frosting is one of my FAVORITE kinds of frosting, especially when its whipped! Although I’m usually not crazy over frostings like some people, I’m a sucker for that buttery, creamy, fluffy, chocolatey buttercream!

    Screen Shot 2014-03-25 at 2.55.31 PM

    I mean just look at the ingredients of this recipe : Real Butter. Cream. Powdered Sugar. Unsweetened Cocoa Powder. Semi-Sweet Chocolate Chips. Real Vanilla Extract. Sweet mother of all things Holy!  This stuff is good!

    If you’re looking for an easy, chocolatey and downright delicious old fashioned chocolate buttercream frosting them let me introduce you to this recipe right HURRR! It’s my go-to recipe for crowd-pleasing chocolate buttercream frosting and it’s…well…amazing!!

    This Whipped Chocolate Buttercream Frosting pairs up GREAT with my homemade yellow cake recipe! Check it out!

    homemade yellow cake recipe 3

    (I used a slightly different chocolate buttercream frosting recipe on this cake but after making it again with this whipped frosting OMG! I prefer whipped)

    To make the frosting that I had in the yellow cake video, (pictured above) just omit the heavy cream and follow this mixing method otherwise all other measurements are the same. In a large bowl cream the butter, add powdered sugar and mix until creamy. Mix in cocoa powder. Add in melted chocolate and vanilla extract. Mix until creamy. Stir in a pinch of salt. Done!

    whipped chocolate buttercream frosting recipe

    This whipped chocolate buttercream frosting packs in two kinds of chocolate for that true chocolatey flavor; unsweetened cocoa powder and semi-sweet chocolate chips! The texture of this easy chocolate buttercream frosting is light, airy and fluffy, perfect for frosting soft layered cakes and cupcakes.  I could seriously eat this stuff by the spoonful!

    Don’t be tempted to use milk chocolate chips, dark or semi-sweet works just great and keeps the frosting from becoming too sweet.

    whipped chocolate buttercream frosting recipe

    Tips to making PERFECT Chocolate Buttercream Frosting (or any buttercream frosting)

    1.) Let butter soften at room temperature.  Do not microwave or you may risk melting the butter. Melted butter will make for a super thin frosting and then you’ll have to overcompensate with more powder sugar, etc. Making the frosting waaay to sweet and weird tasting. To speed up the butter softening process you can cut into smaller pieces. I just take a stick out of the fridge in the morning and let it sit until I’m ready to bake. By then it’s super soft, but still hold it’s shape which is what you want. If it’s a last minute frosting and I don’t have 30 minutes to an hour to wait for the butter to soften, I’ll cheat and throw the butter in the microwave for just a few seconds while watching it like a hawk to make sure none of it is melted and then let it sit for about 15 minutes to completely soften.

    2.) Cream that butter well. The first step and important one is making sure you cream that softened butter really well!! This prepares it for all those yummy ingredients!

    3.) Sift any dry ingredients. In this recipe, the only dry ingredients we use are powdered sugar and unsweetened cocoa powder. Sifting gets rid of any lumps and makes it all powdery light. Perfect for frosting!!

    4.) Thin or Thicken carefully. If you feel the frosting is a bit too thick for your liking, thin it out gradually with tiny DROPS of milk or heavy cream (yes a little liquid goes A LONG way in frostings). If it’s too thin, let it sit for a bit FIRST since frostings become firmer as they sit. If it’s still too thin, add  powdered sugar a little at a time. I’m not a fan of this really since it changes the way the frosting will taste. Melting the butter, even a tiny bit, usually causes thinner frostings.

    whipped chocolate buttercream frosting recipe

    Watch me make this Whipped Chocolate Buttercream Frosting Recipe from start to finish!


    4.7 from 9 reviews

    Whipped Chocolate Buttercream Frosting~ The BEST!!
    Recipe type: frosting

    • 1 cup butter (2 sticks), softened, room temperature
    • ½ tablespoon heavy whipping cream
    • 1 teaspoon real vanilla extract
    • ½ cup semi-sweet chocolate chips, melted and cooled
    • ½ cup unsweetened cocoa powder, sifted
    • 2½ cups powdered sugar, sifted (spoon into measuring cup to measure)
    • pinch of salt

    1. In a large bowl cream butter until fluffy.
    2. Add in heavy cream and mix until light and fluffy.
    3. Mix in vanilla extract.
    4. Mix in melted chocolate chips.
    5. Mix in cocoa powder and powdered sugar until frosting is light, fluffy and whipped.
    6. Stir in salt.
    7. Frost cake or cupcakes.
    8. Store leftover frosting in a covered container in the refrigerator. Let come to room temperature before using.




    March Menu Ideas

    March 23rd, 2014
    Be sure to head over to my savings center to print out free manufacturers coupons for this weeks menu! Click here if you need help planning your menu.

    Hi guys!!

    Last month was ca-raaay-zy! I got off course with menu planning since I had so many projects going on (and yes totally blew our food budget), but today I took the time to plan out my weekly menu so I’m sharing it with you guys first (as opposed to when the week is complete) This way you all can take advantage of the coupons that I’m using and so forth.

    Don’t forget to check what’s on sale in your favorite grocery store using ziplist (in the navigation bar). I hadn’t plan on shopping at Traders Joes this week, but after seeing on zip list  that they had organic chicken breast and organic produce for sale I’ve decided to use them this week. I’m so excited that Spring is here!! There are so many fresh veggies and fruits on sale now!! I’m happy!! You’ll be seeing more fresh produce in my upcoming menus. I’m taking full advantage of what the season has to offer at such a low price!! Happy Menu Planning!!



    Manufacturer Coupons that I’m using this week (you can print them out here) :

    menu planning coupons

    *forgot to include the coupon for snickers, hash browns, and popcorn! You can print those out as well. I’m making Snicker popcorn this week for move night and a hashbown casserole for a family brunch on Sunday.

    Local store sales that I’m using this week: (You can see what’s on sale at your favorite grocery stores through ziplist)

    Trader Joes Sales: Organic Chicken Breast, Baby Spinach, Organic russet potatoes, Organic baby carrots, sweet onion

    Target Sales: Kraft Shredded Cheese, White Grapes, Lean Ground Beef

    Food Lion Sales: Eggland Best Eggs, Fresh Broccoli, Cucumbers, Strawberries, Tomatoes, Green Bell Peppers

    divas can cook menu.002

    Weekly Menu

    Click photos for recipes if available.

    menu good green salad pizza casserole recipe


    Breakfast: Cascadian Farms Organic Fruitful O’s,  Almond milk

    Lunch: Hubby’s Spring Sweet Pea Salad

    Dinner: Pizza Casserole (served with New York Brand Texas Toast and Garden Salad)

    Sweet Green Monster Smoothie Recipe Skinny girl pasta recipe stuffed bell peppers


    Breakfast: Strawberry Green Smoothie (added strawberry yogurt and strawberries to original green smoothie recipe), served with sausage biscuits (frozen)

    Lunch:   Skinny Girl Pasta

    Dinner: Stuffed Bell Peppers

    menu classic egg salad sandwich recipe homemade hamburger helper recipe cheeseburger macaroni


    Breakfast: Organic Fruitful O’s Cereal, Almond milk

    Lunch: Egg Salad Sandwiches (serve with potato chips, grapes, baby carrots)

    Dinner: Homemade Hamburger Helper, served with salad, frozen yeast rolls

    easy baked omelet oven roasted vegetables bacon  Screen-shot-2012-11-08-at-1.58.54-PM-300x156


    Breakfast: Turkey and Gouda Baked Omelet Pinwheels (turkey sausage, smoked gouda, cheese, onions, peppers,)

    Lunch:  Bacon & Chicken Roasted Veggies (added diced chicken breast)

    Dinner:  Family Eat OUT Day!!! (using

    banana nut pancakes recipe  hot turkey and cheese sandwich recipe  grilled honey teriyaki bbq chicken recipe


    Breakfast: Banana Nut Pancakes (using Bisquick), coffee

    Lunch: Hot Turkey & Cheese Sandwiches, homemade cajun fries

    Dinner: Honey Teriyaki Chicken (roasted), serve with glazed sweet carrots, rice, sesame broccoli

    cinnamon roll cinna stacks pancakes recipe  baked homemade chicken nuggets honey mustard dipping sauce recipe Mini sausage & Kale Pizza


    Breakfast: Cinnamon Roll Pancakes (using Bisquick) (serve with scrambled eggs and turkey bacon)

    Lunch:  Homemade Chicken nuggets, (serve with stove top mac n cheese, steamed broccoli)

    Dinner: Mini Sausage Kale Pizzas, green salad

    Sausage Hash Brown Casserole Recipe

    SUNDAY (on Sundays we usually eat up any leftovers from the week and I go grocery shopping. We’re going to a brunch this Sunday so I’m making a hash brown casserole)

    Breakfast: Hashbrown casserole

    Lunch:  Leftover from freezer or I’ll make a dish or soup using leftovers.

    Dinner:  Leftovers from freezer (I freeze leftover dinners from the week )


    Snicker Popcorn, (replace Twix with Snickers), Lemon Ricotta Cookies, Banana Bread (bananas were on sale last week. Got a ton and froze a lot of them),  Healthy Ice Cream Sandwiches (Peanut Butter Banana).

    twix caramel popcorn recipe crunchy caramel popcorn how to make     lemon ricotta sugar cookies recipes lemon glaze recipe  easy moist banana bread recipe healthy ice cream sandwich recipe (strawberry banana)



Scroll To Top