Macaroni Salad

Per my husbands request, I made macaroni salad.

He’s been buying little containers from the store a couple times a week. I guess you could say he’s been craving it like crazy!

A couple days ago he finally asked if I would make some homemade macaroni salad. 

For my first attempt, I hit it out of the ballpark because he ate the whole thing in one day! lol

Not only is it cheaper than store bought but it taste better too.

The best part is, it only took about 20 minutes to make.

a mac saladChop everything up & add it to the wet ingredients.

a mac salad 2Add macaroni & stir!

a mac salad 3Takes about 20 minutes & you’re done!



2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato
1/2 cup Kraft mayonnaise
3/4 teaspoon dry mustard
1 teaspoons sugar
1 tablespoons apple cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt
Freshly ground black pepper & a little sprinkle of garlic salt
Recipe adapted from here.

Homemade Salsa

I love making salsa!

It’s super easy & you can make as much or as little as you want.

Not to mention you can control how spicy it is. 

The hotter, the better in my book!!

My only problem with having an over abundance of salsa in the house, is staying out of it.

I always find myself sneaking back into the kitchen getting into the salsa bowl. 😉



salsa 2


1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) Rotel (diced tomatoes And green chilies)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeño, quartered And sliced thin (I add more than 1, maybe 3 or a couple serrano peppers)
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup fresh cilantro (more to taste)
1/2 whole lime, juiced

In a large food processor or blender, combine whole tomatoes, Rotel tomatoes, onion, jalapeno, garlic, sugar, salt, cumin,

lime juice, and cilantro. Pulse until you get the salsa to the consistency you’d like.

Taste and adjust seasonings, if necessary.

Refrigerate salsa for at least an hour. Serve with tortilla chips.

salsa jar

This recipe was adapted from the Pioneer Woman.

Food That Will Regrow


Found this chart on Pinterest.

We use almost everything on this chart monthly so it will

be interesting to see which ones will regrow. 

If anyone has had any luck regrowing produce, I would love to hear which ones.




Fruit Salsa w/ Baked Cinnamon Chips

This is the perfect summer staple especially on a really hot day. 🙂


cinnamon sugarYou are going to have more than enough cinnamon sugar left over.

You can either reduce that amount you make or save it in a little

container like I did for the next batch you make.

butter me upAdd a little melted butter to your tortilla before sprinkling with the cinnamon sugar.

(You can use whole wheat or gluten free tortillas.)

sugar meSprinkle your cinnamon sugar on.

a chipsAfter all of your tortillas are covered in cinnamon sugar.

Use a pizza cutter to slice into triangles.

Place on a cookie sheet to bake.

It’s okay to sneak a few before they bake. Go on… You know you want to. 😉

a salsa bowlChop your fruit & serve. 🙂



2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries (optional)
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar


10 (10 inch) flour tortillas
melted butter

Cinnamon Sugar:

1 cup white sugar
2 tbsp cinnamon

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar.  Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees. Coat one side of each flour tortilla with melted butter.  Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day.

a bowl of chipsEnjoy!!

Original Recipe

Vegan Blueberry Muffins

It’s another blueberry post. I just can’t help myself. 

I’m always looking for a really good muffin recipe &

this one is different than anything I’ve ever made. It’s Vegan!

Inspired by a friend, I’ve been trying something new daily.

Several weeks ago, I tried my first vegan item ever & while I was a little

hesitant I was blown away with how delicious it was. How could a muffin without

eggs & milk taste good!? I don’t know, it just does trust me. 

veganEverything you need.

vegan blueberry muffinsDon’t they look pretty!?


½ cup unsweetened applesauce
1 tablespoon coconut oil
2 cups unbleached all-purpose flour
1½ teaspoons baking powder
½ teaspoon sea salt
1½ cups fresh blueberries
1¼ cups granulated sugar
2 tablespoons white vinegar + 2 teaspoons baking soda
2 teaspoons vanilla extract
½ cup unsweetened almond milk
A little grated lemon

Preheat the oven to 350 degrees.
Coat the blueberries in 1 tablespoon of flour. Set aside.
Mix dry ingredients — flour, baking powder and sea salt — together. Set aside.
Stir together the sugar, oil and the applesauce until light and fluffy.
Add vinegar and baking soda mixture, then the vanilla, stirring until incorporated.
Sprinkle in the dry ingredients and almond milk, stirring until just mixed.
Fold in blueberries.
Bake between 15-20 minutes or until golden brown, then enjoy warm!

Original recipe

Strawberry Smoothie

Strawberry Smoothie Saturday!

a smoothieExcuse the Starbucks cup, just recycling a water cup.


1 1/2 cup frozen strawberries, partially defrosted (to the point that you can just slice with a knife)
1 cup crushed ice
1/2 cup non-fat plain yogurt
1 teaspoon lemon juice
Sweetener (2 Tablespoons sugar – I opted to use honey as a sweeter)

Cut strawberries into large chunks.
Place ingredients in blender & cover with top.
Blend until smooth.
Serve cold.

Original recipe

Crescent Cinnamon Rolls

I like cinnamon rolls but never make them because I’m a little impatient in the morning.

I don’t really want to make dough & wait an hour or so for it to rise.

The solution to my impatient waiting was to use crescent rolls.

All you have to do is make the filling & icing which only takes just a few minutes.

Pretty simple, pretty quick & a pretty easy clean up!

Just my type of breakfast! 😉

DSC_0101 aSpread a little on each crescent roll.

DSC_0106 aRoll them up & pop them into the oven!

DSC_0109 aAdd some glaze & eat up!!

DSC_0114 a


1 Tube Pillsbury Crescent Rolls, unrolled and separated

5 Tablespoons Butter, Softened
¼ Cup White Sugar
2½ teaspoons cinnamon

2 Tablespoons Butter, Melted
¼ Cup + 2 Tablespoons Powdered Sugar
½ teaspoon Vanilla

Preheat oven to 375
Place the unrolled/ separate crescent rolls on an ungreased cookie sheet.

In a small bowl, mix together the butter, sugar and cinnamon.

Evenly spread the cinnamon butter over the crescent rolls & roll up tightly.
Place tip side down on the cookie sheet.
Bake for 10-12 minutes.


In a small bowl, mix together the butter, powdered sugar & vanilla until smooth.
Place in a zip lock bag & snip a tiny corner off.
Drizzle the glaze over the cinnamon rolls.

Original Recipe

Slow Cooked Ribs

These are so tender they will melt in your mouth.

I have to admit, I was a little hesitated to make these 

because let’s be honest, nothing can beat a smoked rib.

I was wrong! The crock pot makes them tender & the last few minutes

on the grill gave them the perfect smoked flavor.

*These are super tender so be careful taking them out of the crock pot! The will fall apart!*

DSC_0350 redoThe brown sugar & pineapple juice mixture doesn’t look pretty but it makes a great marinade.

DSC_0354 redoCut ribs to fit into the crock pot & cover with brown sugar & pineapple juice mixture.

DSC_0370 redoCarefully place cooked ribs on the grill & cover in bbq sauce.


1 (2-3 lb) rack of ribs
3 1/2 cups pineapple juice (reserving 1/4 cup for later)
1 1/2 cups brown sugar
1 (16 oz) bottle BBQ sauce (I used Sweet Baby Ray’s)
Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!). Take your slab of ribs (make sure that they are defrosted) & cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.

Mix the pineapple juice & brown sugar together then pour over the ribs. Put the lid back on the slow cooker & cook on HIGH for 7-8 hours or LOW for 10-12 hours.

After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them). Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and the 1/4 cup of pineapple juice you saved from earlier.

Place the ribs gently on the grill & brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time (you can’t have enough sauce!) they will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done!). Be careful not to burn them.

Original Recipe

Ranch Sauce & Cheese Fries

If I had to choose 3 things to eat for the rest of my life, 

cheese fries w/ ranch would definitely be on that list.

A nice crispy fry covered in ooey gooey cheese, with big chunks

of apple wood bacon smothered in ranch sauce.. who wouldn’t

want to eat that?! 😉

Given it’s not a healthy snack but these are prefect for those once

a week splurge days while you’re watching football. You know

which days I’m talking about. It’s the day where you sit around in

your pj’s all day, lounging on the couch. Yeah, these are perfect for those

kind of days.  

DSC05507 redoServe ranch sauce on the side.

DSC05510 redoOr drizzle ranch sauce over fries & cover with cheese.


4-6 Potatoes or Frozen Bag of Wedges
1/4 Cup Olive Oil
Salt & Pepper (Any other seasoning)
1 Cup Shredded Cheddar Cheese
1/2 Cup Shredded Mozzarella Cheese
1/2 Cup Real Bacon Bits
1/4 Cup Green Onions (Opitional)

Ranch Sauce
1 Cup Sour Cream
1/2 Cup Ranch Dressing 
1/4 Cup Milk

Cut potatoes into “steak french fries” size.  Place on baking sheet. 
Drizzle with olive oil & lightly toss with tongs.  Sprinkle with salt & pepper. 
 Bake 400 for 40 minutes or until tender. If using frozen wedges, do as directed on bag.

 Mix together sour cream, ranch dressing & milk.
Once wedges are finished baking, drizzle the ranch sauce over the potatoes.
Cover ranch sauce with cheddar/ mozzarella cheese & bacon.
Place under broiler for a few seconds to melt the cheese.
If you are using the ranch sauce as a dipping
sauce, just cover wedges with cheese & bacon.
Then place under the broiler.
Serve on the side.

Original Recipe

Chocolate Covered Marshmallows

I love these!!

I love that you can buy flavored ones such as strawberry, pumpkin spice & vanilla.

I love that you can buy them in different shapes for different occasions.

I love that you can make these in just a few minutes.

AND most importantly, I love that you can dip them in chocolate which

makes an already amazing treat, just that much more amazing.

AND if you read the title, then you already know I’m talking about

chocolate covered marshmallows! 😉

We made a batch of these to put into our Christmas baskets along with

a few other types of candy & some hot chocolate.

They can be eaten alone or added to hot chocolate for an extra

rich chocolatey flavor which is delicious by the way!

It’s too late to make these tasty treats for Christmas but you can make them

for Valentine’s day or Easter.

 DSC_0654 redoPlace marshmallows on a lined cookie sheet & pop in the freezer for about 10 minutes.

DSC_0653 redoStart melting your chocolate on low to medium heat.

DSC_0657 redoDip each marshmallow into the chocolate.

Add a few sprinkles & place on wax paper to dry.

DSC_0667 redoOnce they’re dry, place them into container of your choice.



1 or 2 Bags of Large



Place marshmallows on a lined cookie sheet & put into freezer for approximately 10 minutes.
While marshmallows are in the freezer, start melting chocolate on low to medium heat. Once chocolate has completely melted, dip one marshmallow at a time, swirling each marshmallow in the chocolate while dipping. This will make sure the marshmallow is evenly coated. Roll in sprinkles while chocolate is still wet. Set covered marshmallows back on the wax paper until dry.
Package once chocolate is firm.