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Thursday, November 15, 2018

Southern Thanksgiving Menu 2018 ♥

Thanksgiving is next week!  Here are pics from last years Thanksgiving,I love this Southern Style Menu!   ( Ode to my southern relatives in Texas and Tennessee! )  Have a safe and Happy Thanksgiving!

Saturday, October 20, 2018

Crock-Pot Apple Butter ♥

Here is a great fall recipe my mother used to make, its so easy just pop it in your slow cooker! enjoy! ♥

Ingredients ♥

6 pounds apples (A mixture of sweet apples, such as honey crisp, pink lady, gala or golden delicious works best)
1 cup brown sugar
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

1 Tablespoon vanilla extract

Instructions ♥

Core, peel and slice apples and place in a crock pot.
Mix together sugar, cinnamon, nutmeg and salt.
Toss apple slices with with sugar mixture.
Cook on low for 10 hours.
Stir in vanilla extract and crush large apple pieces with a spoon.

Cook on low for 2 more hours.
Allow apples to cool slightly and then puree with an immersion blender (or transfer in batches to a food processor.)

Transfer to air tight containers and store in refrigerator for up to two weeks or store in the freezer for up to 2 months. enjoy! ♥

Thursday, May 10, 2018

Skinny Picnic Pasta Salad ❤️

Here is a healthy picnic pasta salad recipe of mine. Perfect for upcoming memorial day weekend! enjoy! ♥

Ingredients ♥ 
1/2 teaspoon salt 
1 pound bow tie farfalle pasta
2 cups store-bought Kraft Zesty Italian dressing
2 cups halved cherry tomatoes
1/4 cup fresh torn basil 
2/3 cup pitted kalamata olives
1/2 diced green bell pepper
1/2 diced red bell pepper
1/2 teaspoon freshly ground black pepper
1  cup chopped tomatoes
1 envelope ranch seasoning mix

Directions ♥ 
Bring a large pot of salted water to a boil over medium heat. Add the pasta cook it according to package directions.

While the pasta is cooking, in a small bowl, whisk together the salad dressing dry mix and bottled .

Drain the pasta well, transfer to a large serving bowl, and let cool. Add the tomatoes, olives, green and red  pepper, salt, to taste, and the black pepper. Pour the dressing over the salad and toss to combine. ♥ 

Saturday, April 21, 2018

Kentucky Derby Recipes ♥

So excited to watch my annual Kentucky Derby coming up in May,  as some of you all know I love horses and horsebackriding..this year why not have a party at home.. here's some great ideas! ♥ 

Southern Spicy Pecans ♥

Ingredients ♥ 

1 egg white
1 pound pecan halves
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Preheat oven to 225 degrees.
Using a fork beat the egg whites slightly. Pour the egg whites over the nuts and stir to coat making sure that all nuts are wet.
In another bowl, mix together the rest of the ingredients then pour over the nuts and toss well.
Bake nuts on a sprayed baking sheet for 40 minutes, stirring every 15 minutes. Cool and then store in a tightly covered container. 

Cucumber Tea  Sandwiches ♥

Ingredients ♥

a bagel.  ( I use pumpernickel sandwich thins ) 
 light cream cheese ( 8 ounces) softened to room temp 
green onions 
garlic salt to taste
salt and pepper to taste
Mix cream cheese with some diced green onions and garlic salt to taste. Spread on a toasted bagel. Layer one side with thinly sliced cucumbers enjoy! ♥

And don't forget the sweets

Kentucky Bourbon Balls ♥

Ingredients ♥

1 cup of cookie crumbles 
1 cup of Pecans, chopped fine
1 cup of Confectionary Sugar plus additional for rolling
2 ½ tablespoons unsweetened powdered Cocoa
¼ cup of Kentucky Bourbon (Woodford or Makers Mark good choices)

1 ½ Tablespoons Honey

Directions ♥
 In a medium sized bowl, combine cookie crumbles, pecans, confectionary sugar, and cocoa. Stir to get an even mix. (You could use a food processor)
Pour bourbon into a glass measuring cup, and whisk in honey.
 Make a “well” in the cookie mixture and gradually stir in bourbon combination until evenly moistened.
 Cover with plastic wrap and let chill for several hours or overnight.
 Spread out a generous sheet of waxed paper, and dump about ½ cup of powdered sugar in a heap.
With a teaspoon, scoop out the “candy” mixture….and roll a ball with your hands. This is a little sticky, so you may wish to wear food handler gloves.
 Roll the ball in confectionary sugar to coat and set aside. Repeat until all mixture is used.
Roll the balls a second time in sugar. If you are energetic, roll them a third time.
Store in airtight container, using waxed paper between the layers.
Depending on humidity, you may wish to roll these one more time in confectionary sugar just before serving.

Makes 33 – 36 balls
Will keep two weeks refrigerated in airtight container. These can also be frozen and will last indefinitely.

Now least but not last, mint juleps! 

Mint Julep's Recipe ♥

Ingredients ♥

2 to 3 ounces bourbon, to taste
1 teaspoon sugar, to taste, dissolved in 1 teaspoon water (or use 2 tsp. simple syrup)
8 to 10 leaves fresh mint
Mint sprigs, for garnish
 Crushed ice


Place the sugar and water at the bottom of a julep cup or tall glass and stir until sugar is dissolved (or speed the process by using simple syrup). Add the mint leaves and gently bruise with a wooden muddler or a wooden spoon. Take care not to overwork the mint, but swab the sides of the glass with the mint's aromatic oils. Half-fill the mason jar glass with crushed ice and add the bourbon, stirring to combine. Fill the julep jar glass with crushed ice and stir until the outside of the glass frosts. Add more crushed ice if needed to fill, and generously adorn the drink with sprigs of fresh mint. Serve with a short straw, so the fragrance of the mint bouquet will greet the drinker with each sip.enjoy! ♥

Saturday, March 17, 2018

St Patty's Day Slow Cooker Reuben Sliders ♥

This would be perfect for St Patrick's Day!  ♥

Perfect slow cooker meal ready when you get home!  Try my slow cooker Reuben Sliders!  Using my favorite beef brisket brand from sponsored company Texas Based Goode CO. 

Satisfying as the thirty-five years Goode Co spent curating the tastiest blend of Texas culture and cuisine around. As a family-owned and operated business, they take the craft of serving the finest Texas fare very seriously.In fact, their barbeque pits haven’t stopped smoking since they first opened their doors in 1977 – because they figure when you’re in it for the long haul, no shortcut’s worth taking.


 1 (2- to 3-pound) corned beef brisket with spices, trim fat Classic Mesquite Smoked Brisket

12 ounces dark ale beer or non-alcoholic beer*

1 medium (1/2 cup) onion, chopped

1 (14-ounce) can sauerkraut, drained

16 whole wheat  or marble rye party buns, sliced horizontally

 Thousand Island dressing, or mustard if desired

8 (3/4-ounce) slices  Swiss Cheese, each cut in half


Trim fat from brisket. Place into 4-quart slow cooker; add beer and onion. Cover; cook on Low heat setting 6-8 hours or High heat setting 4-6 hours, or until meat is very tender.

 Remove meat from slow cooker. Place onto cutting board. Cut across grain into thin slices.

 Drain liquid from slow cooker; discard. Add cooked meat and sauerkraut to slow cooker. Cook on High heat setting 15-18 minutes or until sauerkraut is heated through.

 Spread cut-sides of buns with salad dressing, or mustard if desired. Evenly divide meat mixture among bottom half of buns; top each with 1 piece cheese and top half of bun. Serve immediately.


 Corned beef brisket usually comes with pickling spices. If you choose a brisket that does not contain spices, add 1 tablespoon pickling spices. You can purchase pickling spices in the spice aisle of the supermarket.

Happy St. Patricks Day!

Saturday, December 30, 2017

New Years Eve Party Menu! ♥

New Year's is almost here, and I have a few recipes for your New Year's Eve pre party or party! ♥

Ultimate Party Meatball's 

New Year's Mimosa's 

And for the next day's hangover...

Diy Bloody Mary Bar 

I hope everyone has a safe and Happy New Year's! ♥

Wednesday, November 29, 2017

Crock Pot Candy Cane Bark ♥

This is a perfect Christmas hostess gift for those Holiday parties! Easy Peasy!


Two 12oz bags of white chocolate chips (I used Nestle brand)
1/2 – 1 cup crushed peppermint candy. I purchased a 10oz bag of crushed peppermint candies
Wax paper

 1. Place both bags of chocolate chips in your crock pot. I used my small 1.5 quart slow cooker but you could double the recipe and use a bigger one!
2. Set on low for 1 hour. It helps to stir after about 30 minutes to make sure bottom and edges aren’t burning.
3. Stir after and hour. Chocolate should be melted (not necessarily runny)
4. Add in about a half cup of crushed peppermint candy. More or less depending on your taste and how chunky you like it!
5. Spread out onto baking sheet lined with wax paper.
6. Sprinkle more crushed candy on top.
7. Put in fridge for 1 hr. When cooled, break apart and serve!




Saturday, October 21, 2017

Candy Corn Shaped Quesadillas ♥

Here is such a cute idea for Halloween,  Try them tonight for a Halloween twist on a quesadilla! ♥

Ingredients ♥

1 rotisserie chicken, cut up
1 jar (16 ounces) salsa
1 cup frozen corn, thawed
1/4 cup barbecue sauce
1/2 teaspoon ground cumin
1/2 cup butter, melted
8 flour tortillas (10 inches)
1 jar (15-1/2 ounces) salsa con queso dip, warmed
4 cups (16 ounces) shredded Mexican cheese blend
2-2/3 cups crushed nacho-flavored tortilla chips 
1/2 light cup sour cream

Directions ♥

In a Dutch oven, combine the first five ingredients; heat through,
stirring occasionally. Brush butter over one side of each tortilla.
Place one tortilla in a large skillet, buttered side down. Spread
with 1 cup chicken mixture; top with another tortilla, buttered side
up. Cook over medium heat 1-2 minutes or until bottom is lightly
browned. Turn quesadilla.
Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese
along outer edge. Cook, covered, 1-2 minutes or until cheese begins
to melt.
Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut
quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients. Yield: 2

Saturday, October 14, 2017

Homemade Italian Tomato Basil Soup ♥

Here is a perfect comfort food for a rainy Saturday, Try my homemade  italian tomato soup, it's sure to warm your heart.♥

Ingredients ♥

3 cloves of garlic, minced
2 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of light cream
3 tablespoons of fresh basil, julienned
 fresh grated parmesan cheese
 ( I like to use fresh block of parmesan cheese its so much tastier than the processed stuff) 

Directions ♥

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.  

To finish, reduce the heat to low and stir in heavy cream and basil.  Serve topped with freshly grated  parmesan cheese