Thursday, November 16, 2017


3 tablespoons oil (canola, vegetable, coconut, olive or popcorn butter)
1/3 cup popcorn kernels 
salt, seasonings, toppings...

Choose your oil and put it in a stockpot that has a lid.  Place 3 popcorn kernels in the oil and heat oil over medium high heat with lid on.  Once those 3 kernels pop, pour in your 1/3 cup of kernels and replace lid.  Once you hear them stop popping take off heat.

Sprinkle your popcorn with desired toppings.  I like these:

Fun project:
Place your kernels in a ziploc bag on a damp paper towel.  They will sprout!  Plant them and they grow super fast!  Try growing your own popcorn!


This activity is so much fun, kids love it and adults too!  You'll need heavy whipping cream and a mason jar.

Make sure your whipping cream is very cold, fill a mason jar half way with the cream, screw on the lid and shake shake shake!

My family takes turns shaking the jar and passing it around the room.

After shaking the jar for a bit it should start to look creamy like the first photo.
Keep shaking and it'll start to separate like the second photo.
Keep on shaking until nothing is moving around in the jar anymore.  Remove the butter and store in fridge.


Saturday, November 11, 2017


18 eggs 8 tablespoon yellow mustard 2 2/3 cup of sugar 1 teaspoon salt 3 cups white vinegar Hard boil eggs and peel. Mix mustard, sugar, salt and vinegar in a pot and bring to boil, consistently stirring. Once it comes to a boil add 4 drops of yellow food coloring and take off heat. Put eggs in container and pour mixture over them. Refrigerate for at least 48 hours. Turn eggs several times a day.


2 jars of pickled beets
White vinegar
Dozen eggs
Hard boil eggs and peel.
Place eggs in a large container, add beets with beet juice. Poor vinegar until eggs are covered. Refrigerate at least 2 days and turn them a couple times a day.

Friday, November 10, 2017


Not really a recipe but a combination I've never heard of until my neighbor told me about this and it's delicious!

Fresh strawberries
Sweetened condensed milk

Thursday, November 9, 2017


I once met a girl from Trinidad while I was in bootcamp for the Navy, she would put hot sauce on her sugar cookies, apparently that was a thing in Trinidad.

It reminded me of a Jamaican women I met who would eat a slice of cheddar cheese draped over her oatmeal cookie.

Somewhere along the way I heard that people in Wisconsin put cheddar cheese on their apple pie.  

People in Pennsylvania eat scrapple!  

All of these odd foods people eat got me thinking about how it's not odd to them because it's commonly eaten in their region.  What other weird combinations are out there and are they worth trying?  I tried a few and decided to put them on my blog.  If you've heard of an odd dish eaten in a certain area, please share it with me, I'd love to continue to add to this post...  

My aunt Carol made me these often when I would visit her.  I thought they were amazing...still do!  Carol's Cherry Poppers

My mom taught me about this tasty breakfast or treat.  I think someone made for her in NY, not positive but either way I always thought it was pretty good.  Nana's Bananas and Cream

My neighbor taught me about pear salad.  I never would have imagined these ingredients together or that it is as popular as it is but a quick google search and I saw that lots of people enjoy this odd concoction.  My neighbor is from Alabama.  Tamara's Pear Salad

Another trick my neighbor taught me.  Not sure if this is an Alabama thing or not but I've never heard of it and thought it was really good!  Strawberries 'n Creme

My derby wife, Jessica, is from Kentucky and her mom would make her this sandwich growing up.  I've never heard of it and it did not sound appealing at all but once again a quick google search and I saw that she wasn't the only one eating this odd sandwich!  I made one and had my family try it, surprisingly everyone thought it was ok!  Susie's Peanut Butter and Bologna Sandwich

I've heard of pickled eggs before made with pickled beats and I ate them growing up.  They seem to be really popular in Pennsylvania especially near the amish and recently I was introduced to mustard eggs which have a deviled egg flavor to them.  I like both but I think they definitely belong on this list: pickled eggs and mustard eggs



Peanut Butter

Mayo on one slice of bread, peanut butter on the other, bologna in between

My derby wife Jessica is from Kentucky and she would eat this sandwich growing up.

Wednesday, November 8, 2017


1 box brownie mix
1 stick butter, melted
2 eggs
1 cup (or more) chocolate chips

Mix all ingredients together until well combined.  Drop cookies on pan and bake for 9 minutes at 350*

These cookies came out thin.  They were chewy with a crisp bottom.  I'm sure if you baked a little less the bottom wouldn't get crisp but I LOVED them just the way they were.  These seriously taste amazing!  

Pro tip: Sprinkle your chips and nuts (if desired) on top of each cookie before baking for a magazine worthy looking cookie!

Also can we talk about these new giant cookie sheets?!  I don't know if I've been hiding under a rock or what but these are amazing!  I got mine from target and it's made by wilton.  It was so nice to fit more cookies on the sheet!

Tuesday, November 7, 2017


2 chicken breasts or 6 thighs
16oz cream cheese 
1 can rotel 
1 can white corn 
1 can northern beans
1 package of ranch mix
1 tbs cumin
1 tbs garlic powder 
1 tbs chili powder
Boil chicken for 20 minutes. Drain water into a container to reserve and shred chicken. 

Add all ingredients to pot, add in as much of the reserved water as you like for desired consistency and simmer until cream cheese is melted.
Serve with tortilla chips.

*Do not add any water if you'd like to serve this as a dip!

Thursday, November 2, 2017


3 cups bread flour (all purpose is fine if that's all you have)
1 teaspoon salt
1 packet yeast
1 1/2 cups water

Put dry ingredients in a mixing bowl.  Heat water in microwave for about a minute or two and use thermometer to make sure it's at 130*.  Pour water in with dry ingredients and mix well.  Place dough in an air tight container for 10+ hours. 
*you can prepare dough night before

Ready for baking
Place dutch oven with lid in oven and preheat to 450*  Once up to temp take dutch oven out and place dough inside, using flour on your hands so dough doesn't stick.  Use a serrated metal knife to cut an X in the top of the bread.  Bake for 30 minutes with lid on and an additional 15 minutes uncovered.

Saturday, October 28, 2017


1 lb ground beef
1/2 red onion, diced
3/4 cup ketchup
1 tablespoon mustard
1/2 cup dill pickle relish
2 cans crescent rolls
4 slices american cheese
shredded lettuce
2 plum or roma tomatoes

Cook ground beef in a skillet over medium high heat; drain.  Add onion, ketchup, mustard and relish and stir to combine well.

Lay crescent triangles in a circle on a pizza stone with points facing out leaving a 5" circle in the center.  Scoop beef mixture evenly onto widest part of each crescent roll, pull crescent point over filling and tuck under.

Bake at 375* for 20 minutes.

Cut cheese into 4 triangles and slice tomatoes.  Lay cheese over crescent rolls as soon as it comes out of oven.  Serve with lettuce and tomatoes.

Adapted from a pampered chef recipe, this dinner tastes just like a McDonald's cheeseburger!  Huge hit!

Tuesday, October 17, 2017


I've seen recipes for braids, wreaths, rings and twists that combine a delicious filling baked inside a bread - it tastes great while also giving that wow presentation factor.  Another one is garbage bread - same thing, not as pretty presentation wise but still tastes great!  I decided to make a blog post that has the techniques for a few different bread options followed by several filling recipes so that you can pick your bread and mix and match with different fillings.

Pick your bread

The Ring:
Using a large round pizza stone and 2 cans of crescent rolls, lay the 16 triangles in a circle with points facing out.  Scoop about 1/4-1/2 cup of filling per triangle and bring tip of triangle up over filling and tuck it under in the center.  
Bake at 375* for 25 minutes

The Twist:
Using a sheet pan and 2 packages of french bread dough, lay french bread dough seem side up, cut each loaf half way down the center from end to end, spread loaves open to create a 4" wide well down the center.  Divide filling in half and place in each well.  Gather edges up over filling and pinch firmly to seal.  Roll loaves over so seem is facing down, cross both loaves making an X on your sheet pan, crisscross each end, cut 2 3" slits in the top of each loaf.
Bake at 375* for 30 minutes.

The Wreath:
Using a large round pizza stone and 2 cans of crescent rolls, lay 8 triangles in a circle with points facing out, with the remaining 8 triangles match up the wide ends and pinch to seal.  Place a scoop of filling on each triangle.  Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.
Bake at 375* for 25 minutes

Garbage Bread:

Using a sheet pan and 1 can of pizza dough, spread pizza dough into a long rectangle shape on sheet pan.  Spread filling in center of dough from about an inch from the edge, fold in the top and bottom of dough to help keep the filling tucked in.  Roll the dough like a pinwheel from one long side to the other.
Bake at 425* for 25 minutes. 

The Braid
Using a sheet pan and 2 cans of crescent rolls, lay crescent sheets sideways on a sheet pan, use a rolling pin to seal both sheets together and all perforations.  Cut 3" strips 1.5" apart on both sides.  Spread filling out in center.  Lift a strip of dough, twisting once and lay in center of filling, repeat with opposite strip.  Continue alternating strips to finish the braid. 

*with any of these bread options you may brush egg white over the top and sprinkle with seasonings for a more golden brown finish.

*When shredding your chicken for some of these recipes I like to use an electric mixer and then just add the rest of the ingredients to mix the filling really well.

Pick your filling

Chicken enchilada
2 cups coarsely chopped chicken
4.25oz can chopped black olives
1 cup shredded Monterey jack/Cheddar blend
4oz can chopped green chiles, undrained
1/2 cup mayonnaise
1 tablespoon taco seasoning
1 plum tomato, chopped
1 lime
2/3 cup finely crushed tortilla chips
serve with sour cream and salsa

1 1/2 lb ground beef, cooked and drained
1.25 oz package taco seasoning mix
1 3/4 cup shredded cheddar cheese
1 tbsp water
shredded lettuce
1 plum tomato, chopped
1 small onion, chopped
4.25oz can chopped black olives
serve with sour cream and salsa

Pepperoni Pizza
3.5oz package pepperoni slices, diced
4.25oz can chopped black olives
1 tablespoon Italian seasoning
1/2 cup shredded mozzarella cheese
2 tablespoons flour
1 garlic clove, pressed
serve with pizza sauce

Buffalo Chicken
2 cups coarsely chopped chicken
8oz cream cheese1/2 cup shredded cheddar cheese
1/2 cup of Wing Sauce
 cup of ranch or blue cheese dressing

Cranberry Turkey (Thanksgiving leftovers)
2 cups coarsely chopped turkey (or chicken)
1/2 cup mayonnaise
2 tablespoons grey poupon
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup dried cranberries 
1 cup shredded swiss cheese
1/2 cup chopped walnuts

BBQ Turkey
1 cup thinly sliced deli turkey breast
1/4 cup ketchup
1 tablespoon BBQ seasoning
1 teaspoon white vinegar
1 garlic clove, pressed
8oz cup shredded sharp cheddar cheese
2 tablespoons flour

Lemon Herb
2 cups coarsely chopped chicken
1 tablespoon chopped parsley
1 teaspoon lemon zest
2 garlic cloves, pressed
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/2 cup grated fresh Parmesan cheese

Chicken Bacon Ranch
2 cups coarsely chopped chicken
8oz shredded colby jack cheese
2 green onions, chopped
6 slices of cooked bacon, chopped
1 cup ranch dressing

Chicken and Broccoli
2 cups coarsely chopped chicken
¾ cup coarsely chopped broccoli
½ cup shredded cheddar cheese
2 tablespoon mayonnaise
1 teaspoon dill
1 small garlic clove, pressed
⅛ tsp salt

Chicken Florentine
2 cups coarsely chopped chicken 
1/2 cup red bell pepper, chopped
10oz package frozen chopped spinach, thawed and well drained
1 cup shredded cheddar cheese
1/3 cup mayonnaise
1 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon ground nutmeg

Ham Florentine
2 cups coarsely chopped ham 
1/4 cup green onions, chopped
10oz package frozen chopped spinach, thawed and well drained
1 cup shredded swiss cheese
1/4 cup mayonnaise
1/4 teaspoon salt
1 plum tomato, chopped 

1 pound lean beef, cooked and drained
1/4 onion, cooked and chopped
1/2 cup dill relish
3/4 cup ketchup
1 tablespoon yellow mustard
5 slices american cheese, cut up and melted in mixture
serve with lettuce and tomatoes 

Ham and Eggs
4 ounces cream cheese
1/2 cup milk
8 eggs
1/4 teaspoon salt
 Dash ground black pepper
2 tablespoons sliced green onions
1 teaspoon butter 
1 cup thinly sliced deli ham
1/2 cup shredded cheddar cheese
*melt butter in pan and scramble eggs with all ingredients except ham and cheddar cheese

Philly Cheesesteak 

1 1/2 cups cooked chopped steak
1 cup diced onion
1 cup diced green pepper
8oz cream cheese, softened
1/2 cup mayonnaise 
4oz shredded provolone  cheese

Nacho Chicken
2 cups coarsely chopped chicken 
14oz can rotel
1 lb velveeta
1/2 cup sour cream
1 1/2 tablespoons taco seasoning
1 jalapeƱo, minced
1 can black beans