Wednesday, February 2, 2022

Mexican Rice Remix!

 Hello my friends!  So good to have you back and to share another recipe.  If you have been with me a long time, you may remember my first Mexican Rice recipe.....  Still amazing, but I wanted to change it up a bit.  Change is good.  The older I get the harder it gets though!

This is a super easy recipe.  In no way do I claim it to be authentic, it is just what we love and that is all the authenticity I need on this one!  Do you all make Mexican Rice?  It is just a given for us on taco, enchilada, fajita, or quesadilla night, we have rice.  You probably add beans as well.  We aren't bean eaters in this house, but, if we were....I would add beans!

Here is this super easy and absolutely delicious recipe!

You will need:

1 heaping cup of long grain rice

olive oil

1/2 cup chopped bell pepper (any color)

1/4 cup salsa

1 chopped tomato

15 oz. can of tomato sauce

1 cup water

1 tsp chicken bouillon powder

In a higher sided skillet, add in olive oil.  Just enough to brown up the rice.  Add in rice and let it slowly begin to brown.  While it is doing that chop your peppers and tomato, add into rice.  Mix thoroughly and add in chicken boullion,  Mix to combine and add in tomato sauce, water and salsa.  Let come to a boil.   (You can also mix this together separately like I did)  Mix until completely combined and put the lid ON.  Turn your burner to SIMMER and DO NOT REMOVE the lid for 20 minutes!  When you remove your lid, your rice will be perfection.  Give it a stir and serve.  WHOA BABY!  Oh, it is so good!

I hope you enjoy and tag me on IG, FB or anywhere else if you make it!  I want to see those photos!


Wednesday, December 22, 2021

Easy Cheese Ball

 Happy ALMOST Christmas friends!  Can you believe it has snuck up on us already?  I am so ready.  Ready to celebrate the birth of my Lord and Savior, ready for family, ready to enjoy simple things and great food.

Speaking off......

Last weekend we had Christmas at my dad's house.  One of my sisters brought these cheeseballs from a little grocery store in Tilden, NE.  WOOHOOO for Tilden!  I was tempted to call them, give them my best sappy story to get the recipe, but that is no fun.  I wanted to try and recreate it myself!

Here is what I came up with!

1, 8oz block of cream cheese

2 cups shredded cheddar cheese, DIVIDED

1/2-1 tsp all purpose seasoning (I used adobe)

Salt and pepper to taste

In a medium bowl, add in all ingredients (only 1 cup of the cheese for this part).  Start with 1/2 tsp of seasoning, you can always add more.  Use a hand mixer as it allows you to break down the shredded cheddar into smaller bits, making a more cohesive mixture.  Use remaining 1 cup of shredded cheddar, and sprinkle on a sheet of plastic wrap.  Add your dip mixture to the top, wrap it around, twist the ends and refrigerate for 1 hour at least.  This can be done the day before easily!  Take out of the fridge 15 minutes before serving!

Serve with club crackers, or any cracker.  Maybe even some crostini!


Monday, December 20, 2021

Peanut Butter Chocolate Bars

 (Adapted from 12 Tomatoes)

Here we go with these delicious Peanut Butter Chocolate Cookie Bars!

2 sticks, (1 cup) melted butter

2 eggs

2 TBSP vanilla extract

2/3 cup peanut butter (heaping)

1 cup chocolate chips

1/2 cup peanut butter chips (keep a few out to sprinkle on top)

3 cups brown sugar

2 cups all purpose flour

Preheat your oven to 350 degrees F.

Mix melted butter, eggs, vanilla and peanut butter together.  Add in brown sugar, flour and chips.  Place into a parchment lined or non stick sprayed 9x13 and back for 35-45 minutes.  Let cook in the pan for 15 minutes and lift out and cut!



Tuesday, December 14, 2021

White Chocolate Cream Cheese Fudge

"Oh Fudddgggeeee"

Yep, I said it.  Youi know it is our famiies favorite holiday movie and my husbands dog is named after Ralph.  Yes it is true, his best little buddy is named Ralph (Ralphy)!

Can I tell you this recipe was a happy accident?  I was look at a recipe by 12 Tomatoes.  I didn't screenshot the ingredients and had closed the tab, so I took a guess at how much I needed of what.  WRONG.  I came up 2 bags of something short, one of this short, and blah blah blah.  So, I used what I had at home, and got this amazing fudge recipe.  I mean it is AHMAZING.  If you love cream cheese and/or white chocolate this one's for you!

You Will Need:

2- 14oz bags of white chocolate chips

1- 8oz brick of cream cheese

1 tsp vanilla extract

1/2 cup powdered/confectioners/icing sugar

1 TBSP half and half or heavy cream

Semi-sweet chocolate OPTIONAL

Beat cream cheese for 3 minutes until light and fluffy.  Melt white chocolate in 30 second increments in your microwave until all melted.   Add to your cream cheese mixture.  Mix to combine with your hand mixer. Add in vanilla, and powdered sugar.  Again, combine ingredients.  Add in half and half and mix until completely combined.

In a parchment paper lined 8x8 inch pan, pour the mixture.  It is a different texture and needs spread out.  You can wet the utensil you are using or use another piece of parchment on top and use your hands to smooth.  Let sit for at least 4 hours, overnight is best.

OPTIONAL.....Melt 1/3d cup of semi-sweet chocolate and drizzle on tiop.  Use 1 cup and spread a layer of chocolate on top.

Friday, December 10, 2021


 Here is a DELICIOUS treat/cookie/goodie, called Goofballs!  I got this one from my sister Patty.  Completely perfect for her, she IS a goofball!  ENJOY!

1 box Rice Krispies

1-2 bags of LARGE marshmallows

14 oz caramels (Kraft)tf 

1 cup butter

1 can sweetened condensed milk

In a medium pot place caramels, sweetened condensed milk and butter.  Stir until melted, it might take a bit.  I used a skewer but you can use a fork as well.  Whatever works.  Dip the marshmallow in the caramel, and let the excess drip off.  Then, drop into the cereal.  Coat completely and place on a cookie sheet.  Repeat.  Repeat.  Repeat!  These freeze great and are DELICIOUS frozen!


Tuesday, December 7, 2021

Coconut Clouds

 I hope you enjoy this recipe 


1/4 cup of butter, softened

1 cup shortening

1 cup white granulated sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

1 tsp coconut extract

1 cup sour cream

2 3/4 cups all purpose flour

1 tsp salt (I used 1/2 tsp)

1/2 tsp baking soda

1 cup flaked coconut


1/3 cup butter, cubed

3 cups confectioner's sugar

3 TBSP evaporated milk (I used 5)

1 tsp vanilla extract

1 tsp coconut extract

Preheat your oven to 375 degrees F.  Use parchment paper, please, for the love of Christmas use parchment paper!

Cream sugars and butter together.  Add eggs and beat until well combined.  Add in extracts and sour cream.  In a separate bowl combine, flour, baking soda, and coconut.  Add into your wet mixture and mix until combined. 

Using a teaspoon or cookie scoop, please cookies approx 2 inches apart.  Bake for 10 minutes.  Let sit on cookie sheet for 5 minutes and then remove to cooling rack.  

When all cookies are baked, in a heavy saucepan, melt b. utter, let it cook until it is a dark amber color.  It will be browned but not burned Remove from heat and add in extracts, milk and powdered sugar.  Mix to combine.  Frost each cookie on top and dip the frosting into your coconut.  Place back on cooling rack to set. 

This recipe is supposed to make 5 1/2 dozen cookies but I got 3 dozen!

Adapted from Taste Of Home (Donna Scofield)

Monday, November 22, 2021

The BEST Pumpkin Pie

 Good morning, evening, afternoon, whenever you are reading this!  I am typing it in the morning! 

We had our family Thanksgiving last Saturday night.  What great food, great company and a hefty helping of laughter to go with it.  However, after all of that, there was PIE.  Oh, was there PIE!  

So I have a couple, or 4 maybe 6 sisters who can bake their hineys off!  I mean seriously, straight from a bakery tasting baked goods.  My sister Peg was in charge of the pies, and her pumpkin pie was amazing enough that with ALL the pumpkin pie recipes out there, I still wanted to share it.  Not sure if it is just a recipe she got somewhere.

I am going to stop talking and get to sharing, there aren't many days before Thanksgiving and I want  you to have a chance to make this one!  I used fresh, homemade pumpkin puree.  Please, feel free to use pumpkin PUREE from the store, if you choose!

You will need one pie crust if you are using a deep dish pie plate.  If you have a regular one, like I do, these will make 2 pies.  Blind bake your pie crust at 425 degrees for approx. 15-20 minutes. Remove and cool!

SET OVEN TEMP TO 375 degrees F, this is the temp you will need to bake the pie at.

You will need:

2 cups pumpkin puree

3 eggs

1 cup heavy whipping cream

1/4 cup milk




1 1/2 cups brown sugar

1 T  cornstarch

1/2 tsp salt

2 tsp cinnamon

3/4 T pumpkin pie spice

Now combine the wet ingredients into the dry and whisk until completely combined.  You can also use your hand mixer or stand mixer. When completely combined, place into pie shell.  I suggest you put the pie crust on a cookie sheet to catch any drips.  Bake for 50 minutes, and start checking.  Using a butter knife, check the pie for doneness.  If it comes out fairly clean but the pie is a WEE BIT jiggly like Santa's belly, take it out, it will carry over cook and set as it cools!

Don't forget the fresh whipped cream!

ENJOY and HAPPY THANKSGIVING from our house to yours!