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February 16, 2015

Stuffed French Toast with Banana Syrup

Hey friends! 

You know what time it is!

Secret Recipe Club time!!!

This month I was assigned to Julie's blog, Little Bit of Everything. She has a cool list of 50 things she wants to cook like me. I bet we'd get along very well. Plus she has so many delicious recipes, from desserts like Brown Butter Salted Caramel Rice Krispie Bars to savory dishes like her Caramel Glazed Scallops. Yum! But ultimately I went with her World's Best French Toast. I mean, who can resist stuffed French toast topped with a banana syrup?!?! Not I!

We decided to stuff ours with peanut butter because peanut butter and banana go together so well! So.good. I love plain French toast as it is, and this was just over the top! Definitely a keeper.

Stuffed French Toast with Banana Syrup
from Little Bit of Everything

*1 serving

Stuffed French Toast
  • 2 slices white bread
  • Peanut butter
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 tablespoon butter

Spread peanut butter on one side of bread slices. Make a sandwich out of the bread.
Whisk egg, milk and vanilla together in a small bowl..Dip the bread in the egg mixture, coating well.

Melt 1 tablespoon of butter in a skillet over medium heat. Once the butter is melted, add the bread and cook until golden brown. Flip and cook on the other side.

Banana Syrup
  • 1-2 tablespoons butter
  • 1 banana, sliced in 1/2 inch slices
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon

Melt butter in a skillet over medium heat; stir in honey. Once combined, add cinnamon. Once the sauce is bubbling, add the banana and cook an additional minute or two.

Pour over French Toast. Garnish with powdered sugar, if desired.

Printable Recipe

Check out my past Secret Recipe Club posts!   

Linking up here.

Peace, and bacon grease!

January 19, 2015

Buffalo Ranch Cheese Ball

Hey there, friends!

Happy new year! I know, I know... January is almost over at this point. I'm getting adjusted at my new counseling job and it's just been a crazy couple months. Really a crazy couple of years! It feels so good to finally be done with grad school and to officially be licensed as a counselor... with my LPC license and all  :)

So point being, I hope to post more this year! That's my goal for 2015. I think I'll have more time to devote to the good ole blog that I miss so much.

Now it's time for this month's Secret Recipe Club!!!!

This month I was assigned to Bobbi's blog, Bobbi's Kozy Kitchen. She's been blogging for a few years now so it was great to peruse through her many recipes! I was so inspired! I was so tempted to make her fancy Bacon Wrapped BBQ Cheeseburger Meatloaf because PJ and I both are not huge fans of meatloaf but are determined to find a recipe we love. And don't even get me started on these adorable, creative Deluxe Cheeseburger Kabobs. Why had I never thought of that?!? Definitely making these this summer. PJ claims he doesn't like ribs so I'll definitely be making her Thai Ribs to prove him wrong  :)

But for a quick and easy appetizer for the conference playoff games this weekend, we made her Buffalo Ranch Cheese Ball. It was so easy, no cooking required... just some chilling in the fridge and you've got yourself a nice, spicy, cheesy appetizer. You can add whatever you like to it! Maybe some chives or green onions would be nice  :)

Buffalo Ranch Cheese Ball 
from Bobbi's Kozy Kitchen
  • 8 ounces cream cheese, room temperature
  • 1 and 1/2 cups cheddar cheese, shredded
  • 4 tablespoons buffalo hot sauce
  • 1 packet ranch seasoning
  • 1 cup crushed Town House crackers
  • Additional crackers or veggies for dipping

Combine the first 4 ingredients in a medium bowl. Form into a ball. Wrap with plastic wrap and refrigerate until time to serve.
Remove the cheese ball from the refrigerator, unwrap from the plastic wrap. Place the crushed crackers in a shallow dish and roll the cheese ball in them, pressing firmly to adhere the crushed crackers to the outside.
Serve with crackers or veggies for dipping.

Printable Recipe


Hold me to posting more in 2015, k?

Check out my past Secret Recipe Club posts!   


Linking up here.

Peace, and bacon grease!

December 15, 2014

Brown Butter Chocolate Chip Cookies

Happy holidays!


Tis the Christmas season and I'm loving it as always. Aside from being busy and a lot going on in the past month - I left my job of 7 years and started my new full time counseling career on Monday!, passed my NCE counseling exam on Friday, and have been finishing up my last semester of grad school and applying for my licensure - I am super excited for Christmas! I always love shopping for presents for my loved ones... it's the best part!

And holiday cookies, of course!

This month we're taking a break from the Secret Recipe Club and some of us are participating in a Cookie Carnival. It's all about the cookies, baby!


I was assigned to Julie's blog, The Texan New Yorker. I've never been to Texas OR New York, so cool! We sound like we have something in common because she used to be a picky eater like me but has expanded her horizons and now enjoys all kinds of foods like I do! She had some tasty cookie recipes to choose from, but brown butter. That's all I gotta say. Brown butter. 

What better way to make a classic chocolate chip cookie even tastier? Add brown butter, that's how. You already know how I like to add brown butter to desserts. So I had to go with her Brown Butter Chocolate Chunk Cookies

I actually did heaping tablespoons on one batch and they came out thicker and more cake-like. On the second batch I used tablespoons and flattened the dough and they came out crunchier and thinner obviously. PJ preferred the thick cake-like ones, but I also like the crunchy thin ones. Point is, they're good either way. 

Brown Butter Chocolate Chip Cookies
from The Texan New Yorker
  • 1 cup (2 sticks) plus 1 tablespoon unsalted butter; 1 stick needs to be at room temperature
  • 1 cup granulated sugar
  • 1 and 1/s teaspoon vanilla extract
  • 1 teaspoon molasses
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 and 1/2 cups semi-sweet chocolate chips
To brown the butter, melt 1 stick plus 1 tablespoon butter in a medium, silver-bottomed skillet over medium heat. Once completely melted, the butter will foam, froth, and make a crackling noise. This is the water cooking out. Swirl the pan gently and occasionally during this process. Once the water is cooked out, the butter will begin browning. This happens quickly, so do not walk away or attempt to muti-task here. Once the solids reach a rich, chestnut color, remove the butter from the heat and immediately pour it into a separate container. Scrape all the browned bits from the bottom of the skillet. It should smell rich and nutty with no traces of anything burned. Let the butter cool a bit. 

In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 1 stick softened butter with the granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.

Add the vanilla extract and molasses; beat until incorporated. Once the brown butter has cooled somewhat, pour it into the creamed butter mixture, along with the brown sugar. Cream about 2 minutes until well incorporated. Add the egg and egg yolk, and beat for 1 more minute.

In a medium bowl, whisk together flour, salt, and baking soda. Add the flour mixture, all at once, to the butter mixture and beat on low speed just until the flour is incorporated. Remove the bowl from the stand mixer and fold in the chocolate chips with a spatula. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.

Meanwhile, preheat your oven to 375 F. Line 2 baking sheets with silpats or parchment paper. Roll tablespoons of dough into balls and space about 2 inches apart on the baking sheets.

Bake cookies 12 to 14 minutes until lightly browned on the outside, but still soft and tender in the center. Remove from the oven and let rest for 5 minutes on the baking sheets. Then transfer the cookies to cooling racks. Eat warm or at room temperature.

Printable Recipe

Check back next month when we'll be back to our usual Secret Recipe Club posts  :)

Linking up here

Peace, and bacon grease!

November 26, 2014

Apple-Sage Stuffing Cups

Happy Thanksgiving eve!!

Making Thanksgiving dinner can be quite intimidating! I made my first Thanksgiving turkey a couple of years ago and used Pioneer Woman's brine. The skin got a little burnt but it was so juicy and flavorful, unlike any turkey I've ever had! 

This weekend we made a turkey breast but wanted to go simple, meaning no brine. We made a small 6-lb turkey breast rubbed in butter and herbs. Really easy to make, tasted good, but I could tell it wasn't brined. Next year, it's all about the brine, baby. Plus, turkey breasts are good and all but don't have that dark meat and this turkey breast didn't yield much drippings to make homemade gravy. I don't feel confident enough in the actual turkey recipes to post them just yet, but I hope to keep practicing so that I can eventually post a turkey recipe where I'm confident in the cooking time, temp, method etc. 

Anyways, enough about turkey since I'm not sharing a turkey recipe. Today I've brought you Stuffing Muffins. Not just any stuffing muffins, but ones with apple and sage!

Stuffing Muffins are kind of a brilliant idea. They are the perfect little individual portions (let's be honest though, you can't eat just one). Plus they're adorable.

I'm more of a dry stuffing kinda girl myself, while PJ likes his wet and moist. I loved that these had crispy and moist parts. I loved the apple and onion in these too.  

Apple-Sage Stuffing Cups
adapted from Cooking Light 
  • 10.5 oz French baguette, cut into 1/2 inch cubes
  • 1 and 1/2 tablespoons butter
  • 1 and 1/2 cups diced Granny Smith apples
  • 1 and 1/4 cups yellow or white onion, chopped
  • 1/2 cup celery, chopped
  • 1 and 1/2 tablespoons fresh sage, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 and 3/4 cups unsalted chicken stock
  • 2 large eggs, lightly beaten
  • cooking spray
Preheat oven to 375 degrees. Arrange bread cubes in a single layer on a baking sheet. Bake for 15 minutes or until toasted, stirring after 8 minutes. Place bread in a large bowl.

Melt butter in a large skillet over medium heat. Add diced apples, onion, celery, sage, pepper and salt. Saute for 5 minutes or until tender. Add apple mixture to large bowl of bread cubes. Toss to combine. 

Combine stock and beaten eggs in a medium bowl, stirring with a whisk. Add stock mixture to the bread mixture, stirring gently to combine. 

Divide bread mixture evenly among 12 muffin cups coated with cooking spray, about 1/2 cup each. Bake for 20 minutes or until lightly browned.

Printable Recipe


What are you all having for Thanksgiving? What are you thankful for? 

I can't even begin to count them all  :)

Linking up here.

Peace, and bacon grease!  

November 19, 2014

Pumpkin Donut Mini Muffins

It's fall, yall! But quickly approaching winter so that means time to get in all the pumpkin we can!



Fall, to me, means caramel apples and Thanksgiving turkey and sweet potatoes. But most of all, fall to me is all about pumpkin!

I gotta say, I love being a grown up (well, sometimes). Do you know how many times I would have gagged at the thought of pumpkin when I was a picky kid and teenager? Now, I know better. I'm so glad I'm willing to try more foods these days because if not, I wouldn't have discovered my love of pumpkin. 

Not all pumpkin flavored-things, let's be clear. But whether it's sweet or savory, I'm definitely on the pumpkin bandwagon.

While we enjoyed these, they didn't scream pumpkin flavor to me. Still good either way!

Pumpkin Donut Mini Muffins
adapted from Martha Stewart

For the Batter:
  • 3 cups all-purpose flour, plus more for pan
  • 2 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pumpkin spice
  • 1/3 cup buttermilk
  • 1 and 1/4 cups canned pumpkin puree
  • 1 and 1/4 sticks (10 tablespoons) unsalted butter, softened, plus more for pan
  • 3/4 cup light brown sugar
  • 2 large eggs
For the Sugar Coating:   
  • 3/4 cup granulated sugar
  • 2 and 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees. Butter and flour mini muffin cups. 

To make the batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, checking at 12 minutes. It may take up to 17 minutes to cook through.

Meanwhile, in a medium bowl combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Note: May need to use 2 mini muffin pans.

Printable Recipe

So how about you guys? How do you feel about pumpkin? Do you guys stock up on canned pumpkin like I do?

Linking up here

Peace, and bacon grease!

November 17, 2014

Jalapeno Popper Deviled Eggs

It's time for November's Secret Recipe Club.  :)


This month I was assigned to Debbi's blog, Debbi Does Dinner Healthy. Debbi has so many good recipes, it was hard to narrow it down to one! In the spirit of fall and pumpkin, I was so tempted to make her Pumpkin Pancakes, but I did just make a pancake recipe recently that will be on the blog soon. I just made some rice krispies recently too but her Cinnamon Roll Rice Crispy Treats are so adorable and I bet they taste amazing too. But I decided to go with something more savory. 

Ultimately, her Jalapeno Popper Deviled Eggs won me over.

Anything jalapenopopper-like is a sure thing for me. The perfect mix of spicy, salty and creamy! 

(My tip to nearly perfectly peeled hard boiled eggs immediately removing the pot to the sink and run in cold water to stop the cooking process. Then when ready to crack and peel, run warm water on the eggs as you crack them in the pot. Crack all over, allowing the warm water to help release the eggs from the cracked shells. I only had one mess up, I consider that an almost success.  :)  Do you guys have any tips for perfectly peeled hard boiled eggs?)

Jalapeno Popper Deviled Eggs
slightly modified from Debbie Does Dinner Healthy

  • 6 hard boiled eggs, peeled
  • 2 tablespoons mayo
  • 3 tablespoons cream cheese, softened
  • 3 tablespoons cheddar jack cheese, shredded
  • 1/4 cup pickled jarred jalapenos, diced
  • 4 slices bacon, cooked and crumbled (save some for garnish)
  • cheddar jack cheese, shredded, for topping
Preheat oven to broil. 

Cut the eggs in half lengthwise. Scoop the yolks out, add to a medium bowl. Mash the yolks and mix with the mayo, cream cheese, 3 tablespoons cheddar jack cheese, jalapenos and bacon. Place about a tablespoon of the mixture into the halved eggs. Sprinkle on cheddar jack cheese to top, place on a baking sheet and broil for a minute or so until cheese has melted. Top with additional bacon for garnish.

Printable Recipe


PJ declared these the best deviled eggs he's had! I agree they are super good. You can use fresh jalapenos if you want, be we used the jarred stuff because I prefer them in deviled eggs. We used cheddar jack shredded cheese, a mix of cheddar and monterey jack. 

We loved that they were broiled for a minute too, cuz jalapeno poppers are served hot right?! Loved this twist on a deviled egg. Adding to the rotation :)

Check out my past Secret Recipe Club posts! 

Linking up here.

Peace, and bacon grease!