Category Archives: Recipes

Oven Fried Pickles Recipe


So, I’m browsing on Pinterest (an addiction of mine) and I come across this recipe for fried pickles. YUM. These bad boys are cooked under your broiler and don’t call for tons of hot vegetable oil  (scary) so I figured I’d give them a go. I did half this recipe, since hubby is at work and Owen wouldn’t eat as much as me. haha I must say, these are a new favorite of mine. So yum when you dip them in ranch and hot sauce.

Here’s what you’ll need to make these tasty little crunchy treats.

Fried Pickles

Pickles (I just used the dill slices we had in our fridge)

2 eggs

1/3 c flour

1 TB Worcestershire Sauce

1 tsp hot sauce (if you are trying to induce labor, I suggest an extra shake, just for good measure)

1 tsp garlic powder

1 tsp Cajun seasoning (I just used some Lawry’s seasoning salt)

1 tsp black pepper

1 1/2 Panko bread crumbs

Ranch and hot sauce for dipping


1. Turn oven broiler on high.

2. In a medium bowl, whisk together the eggs and flour. Then add in the Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning and black pepper. Mix well.

3. Put Panko bread crumbs in a shallow dish. Dunk your pickle slices in the egg mixture, then into the bread crumbs. Press well to make sure the crumbs stick to the pickle.

4. Put pickles on a baking sheet with a wire rack. Broil on high for 3 minutes on each side.

5. Serve with Ranch and hot sauce. Eat entire plate and then curse yourself for not making more. 🙂


I’m so sad that I didn’t make more and that I’m almost out of pickles AND Panko. I think an emergency trip to the grocery store is totally justified. I may have gone a little crazy with the hot sauce though and now I have heartburn. On a positive note, seems like my contractions are now every 5-7 minutes and more painful than they’ve been. If these crunchy bits of heaven induced my labor, I’m totally calling them Labor Pickles from now on. We’ll see…… 🙂


I Feel Big…and a Gingerbread Recipe


I almost called this post “I Fell Big” but I didn’t fall. I just can’t type. My sis, however, did fall in the shower a few weeks ago. I told her trying to shave her legs while preggo is a no-no. She didn’t listen. She is fine though. So is her baby.

Everyone knows that both my sisters are pregnant, too, right? Yep, all 3 of us. Preggo. We’re all due within a month of each other. Funny because I’m the oldest, due first in January. Taylor is the middle, due second in February. Kat is the baby, due last in March. We are also all having boys. Bring on the testosterone.

I seriously have a problem with gingerbread. Men, women, snow people, candy canes. The shapes don’t matter. I literally cannot shove it in my mouth fast enough. And some part of me tells my brain that it’s healthy. I mean, cinnamon is good for you. As is molasses….maybe? Anyhoo, can’t get enough. Made a second batch last night and I decorated them today. I also had to “taste test” a few, too. Don’t want to have bad gingerbread. It was basically a selfless act on my part. You’re welcome, family. You are welcome.

Besides eating loads of gingerbread, it’s no wonder I feel big. Granted, I’m pretty much at the end of this pregnancy. And none of my clothes fit. Hubby’s clothes fit me great though. And his pajama pants are some of the comfiest I’ve ever slept in. I may or may not have shed some tears over the fact that I do fit into his pants. Most likely, I did shed the tears.

Here is the recipe for the Gingerbread. I think it comes from like a 1931 issue of Southern Living. Was Southern Living even around in 1931? No. No it wasn’t. It was founded in 1966. So let’s just say this recipe has been around for quite some time. I also won the blue ribbon at the Carter County Fair for entering this recipe when I was about 6 years old. My name was printed in the paper. I got a blue ribbon. I’m kind of a big deal.

Gingerbread Recipe

1/2 c softened butter
1/2 c sugar
1/4 t salt
1 egg
1/2 c molasses
1 T white vinegar
3 c all-purpose flour
1 t baking soda
2 t ground ginger
1/2 t each of cinnamon, nutmeg and cloves
Cream the butter, sugar and salt together. Stir in egg, molasses and vinegar, and mix well. In another bowl, sift together flour, baking soda and spices. Add the dry ingredients to the molasses mixture a little at a time and mix thoroughly. Shape into a ball and chill 3 hours or overnight.
Remove dough from fridge and let soften a bit. Preheat oven to 375. Roll out dough on lightly floured board with floured rolling pin until 1/4″ thick. Use cookie cutters to cut shapes and place on cookie sheet with parchment paper. Bake 7-10 minutes. Cool on wire racks at least 1/2 hour before frosting.
The icing recipe we use is a new one this year. I think it comes from the PW website, but not too sure. I just know it’s delicious. You just mix 1 pound of powdered sugar with 1/4 cup milk (we use almond milk and it turns out delish.)
Enjoy! And don’t say I didn’t warn you about this recipe. It is fantastic.

Dangerous Gingerbread. Eat at your own risk.

I think the apron is slimming.

Pumpkin Cake Roll Recipe


People. This recipe is OFF THE HOOK delicious. I cannot stop eating it. And I’m justifying that it’s “healthy” because it’s pumpkin. Ha! I was really nervous making this because you have to roll it up, like a jellyroll. I kept thinking it was going to crack and split in the middle. Surprisingly enough, it turned out PERFECTLY. I got this recipe from my new cookbook. I also got the first cookbook in the series, too. You can find it here. So far, I’ve made about 5 or 6 recipes from these books and each one has been a huge hit in our family. That’s a pretty big deal, considering I’m really picky especially while pregnant, and Owen is a typical picky 4 year old. Hubby will eat anything as long as it’s not moving.

These recipes are specifically designed to be frozen so you can make dinners in advance, as well as desserts, brunch, side dishes, rolls, etc. I cut this cake roll into thirds, and put two of the thirds in the freezer, and left the rest out for us to enjoy. Yum!

Pumpkin Cake Roll

For the cake roll, you will need:

3 eggs, separated

1 cup sugar, divided

2/3 cup canned pumpkin

3/4 cup all-purpose flour

1 t. baking soda

1/2 t. ground cinnamon

1/8 t. salt


For the filling, you will need:

8 oz. cream cheese, softened

2 T. unsalted butter, softened

1 cup powdered sugar

3/4 t. vanilla extract


Serving Day:

powdered sugar, for dusting


Recipe makes 10 servings

Cake: Preheat oven to 375. Line a 15 x 10 baking pan with waxed paper. (I recommend parchment paper since the wax paper didn’t turn out like I thought it should.) Grease the paper with butter and set pan aside. In a large bowl, beat egg yolks on high until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin; beating on high speed until sugar is almost dissolved.

In a small mixing bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff peaks form. Fold into pumpkin mixture. Combine flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread batter into prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off waxed paper (parchment paper). Roll up cake in the towel jellyroll-style, starting with a long side. Cool completely on a wire rack.

Filling: In a mixing bowl, combine cream cheese, butter, powdered sugar and vanilla. Beat until smooth. Unroll cake and remove from towel. Spread filling evenly to within 1/2 inch of cake edges. Roll up again. Wrap in layer of plastic wrap and then foil. Freeze. Cake may be frozen for up to 3 months.

Serving Day: Remove from freezer 15 minutes before slicing. Dust with powdered sugar, if desired.  Enjoy!!

Pumpkin Cake Roll


So far, I’ve made rolls, clam chowder, a few chicken dishes and about 6 loaves of pumpkin chocolate chip loaf. Yum! I LOVE these cookbooks! 🙂

Sauteed Mushroom Recipe


I found this recipe in one of my Cook’s Country magazines, and decided to make it for dinner tonight. Hubby grilled some chicken and I did the shrooms. They were delish. And easy. And delish.

The recipe says it serves 6, but I’d beg to differ. More like: Serves hubby, preggo wife with a few leftover for hubby’s lunch the next day.

4 tablespoons unsalted butter

1 shallot, sliced thin

20 ounces cremini mushrooms, trimmed and halved

12 ounces shiitake mushrooms (I used baby bella)

salt and pepper

2 teaspoons minced fresh thyme

2 garlic cloves, minced

1/2 cup white wine

1. Melt 2 TB butter in 12-inch skillet over medium heat. Add shallot and cook until softened, 1 to 2 minutes. Add mushrooms and 3/4 teaspoon salt and increase heat to medium-high. Cover and cook, stirring occasionally, until mushrooms have released their moisture, 8 to 10 minutes.

2. Remove lid, add remaining 2 TB butter and cook, stirring occasionally, until mushrooms are deep golden brown and tender, 8 to 10 minutes. Stir in thyme and garlic and cook until fragrant, 30 seconds. Add wine and cook, scraping up any browned bits, until liquid is nearly evaporated, about 1 minute. Season with salt and pepper to taste. Serve.


Two Recipes


Just a fair warning: I could not stop eating either of these delicious things. The pork was FANTASTIC….and I’ve never even cooked it before. And the peanut butter balls were just beyond anything. I’ve eaten way more than a serving size. I got both of these recipes out of this months Cook’s Country Magazine.


Prosciutto-Wrapped Pork Tenderloin with Herb Pan Sauce (30-minute meal)

2 (12-ounce) pork tenderloins, trimmed (these usually come two to a pack anyways)

salt and pepper

6 ounces thinly sliced prosciutto

2 tablespoons vegetable oil

1 tablespoon flour

2 garlic cloves, minced

2 teaspoons minced fresh thyme

1 1/4 cups chicken broth

1/4 cup lemon juice (2 lemons)

3 tablespoons minced fresh chives (I omitted this since I forgot to pick it up at the store)


1. Adjust over rack to middle position and heat oven to 450 degrees. Pat tenderloins dry with paper towels and season with pepper. Wrap each tenderloin with prosciutto.

2. Heat 1 tablespoon oil in 12 inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer meat to wire rack set in foil-lined rimmed baking sheet. Bake until meat registers 145 degrees, 15 to 18 minutes. (This took me 18 minutes.)

3. Meanwhile, heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add flour, garlic and thyme and cook, stirring constantly, until fragrant, about 1 minute. Stir in broth and lemon juice and cook, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, add chives. Season with salt and pepper to taste. Slice pork and serve with sauce.


Buckeyes (Makes 4 dozen pieces)

2 1/2 tablespoons white chocolate chips

2 3/4 cups creamy peanut butter (don’t use natural peanut butter for this recipe)

4 tablespoons unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

2 cups semisweet chocolate chips


1. Line rimmed baking sheet with parchment paper. Microwave white chocolate chips in bowl on 50% power, stirring occasionally, until melted, about 1 minute. Let cool for 5 minutes. Using stand mixer with paddle attachment, beat peanut butter, melted white chocolate, butter, sugar, vanilla and salt on medium-high speed until just combined, about 1 minute. Roll dough into 1 1/4 inch balls and place on prepared baking sheet. Freeze until firm, about 30 minutes.

2. Microwave semisweet chocolate chips in bowl on 50% power, stirring occasionally until melted, about 2 minutes. Using toothpick, dip chilled balls in chocolate, leaving top quarter of balls uncovered. Return balls to prepared sheet and refrigerate until chocolate is set, about an hour. Serve and eat way more than you think you should. 🙂 (These can be refrigerated for up to 1 week or frozen for up to 1 month…if they last that long.)

Fabric Softener/ Dryer Sheet Recipe


We’ve been using a TON of dryer sheets. More than I’d like to admit. The air in Reno is SO dry. I get shocked almost every time I touch something metal in our house. (I refuse to open our file cabinet.) We run a humidifier 24/7, but it’s just a dry climate. If I don’t add a dryer sheet (or two) to our load of clothes in the dryer, they come out full of static and sticking together. I figure there has to be a better way than to spend lots of money on disposable dryer sheets.

Enter: The Duggars.

I got my laundry detergent recipe from them, so I decided to look up a dryer sheet recipe on their website. Yep, they had it. Crafty people.

Here is what I used.

Dryer Sheet ingredients

I used 1 small container of Downy fabric softener. It was already $2 off at Target, plus I had another $1.75 off in coupons for it. And it smells divine. I’ll probably go with something greener next time. (Side note: You can also use vinegar in your rinse cycle as an alternative to this recipe, but I absolutely hate the smell of vinegar.) Get the sponges without the rough scrubber or else it can snag on your clothes. You’ll also need a container. I would have preferred a small bucket with a lid, but this is what I had and it will fit on top of my dryer nicely. You also need water.

The recipe calls for 2 parts water to 1 part fabric softener. I didn’t use the entire bottle of fabric softener, but instead measured 4 cups of it into the container and added 8 cups of water.

Cut your sponges in half.

Colorful sponges make laundry fun!

Then, have your son add the sponges slowly so you can take pictures. (Yes, it was past noon and he was still in his jammies. I asked him to change and he said, “But I feel so happy in my jammies. It makes me smile inside.”) So, jammies at noon it is.

Remind your child 3 times NOT to make a splash with the liquid.

Also remind your son that even though this is pretty like water, he should not drink it. Son will then remind you he's 4 and not a baby like the one in my tummy.

When you are ready to use, wring out the extra mixture from one sponge and toss it in your dryer as you would a dryer sheet. I obviously did not need to cut up all 4 sponges because I will never have 8 loads of clothing drying at the same time. I figure I could have just cut up 2 sponges for the time being, but I like to give 110%. 🙂

Crunchy Baked Chimichanga Recipe


I really wish I could take credit for this delish recipe, but I cannot. I got this out of my Family Feasts for $75 a Week book. Owen is a picky eater. PICKY. Kind of like his mother. 🙂 Owen ate an entire chimichanga for dinner. He kept giving me hugs and kisses and telling me how yummy dinner was. I’d say it was a success. This recipe made 5 chimichangas, which worked out great for the 3 of us. You can also make these ahead in large quantities, freeze in individual ziploc baggies and then heat in the microwave for about 2 minutes for a quick lunch. I’ll definitely be doubling the recipe next time, if not tripling it. YUM.

Crunchy Baked Chimichangas      serves 4 to 6   prep time: 40 minutes

1 1/2 cups chopped cooked chicken

1/2 cup picante sauce

1 cup shredded cheddar cheese

2 green onions, chopped

1 teaspoon ground cumin

1 teaspoon garlic powder (I left this out because the smell of the garlic powder makes me want to hurl)

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

Six 8-inch flour tortillas

2 tablespoons melted butter

1. Preheat oven to 400 degrees.

2. Combine chicken, picante sauce, cheese, green onions, cumin, garlic powder, onion powder, salt, pepper, and oregano in a medium-sized bowl. Divide mixture evenly among center of tortillas. Fold opposite sides of tortillas over filling, then roll up from the bottom and place seam side down on a baking sheet. (I lined mine with parchment paper.) Brush tops with melted butter.

3. Bake until golden brown, about 20 minutes. Garnish with additional cheese and green onions, serve salsa on the side.


This was definitely a successful dinner. There were no leftovers, which we usually have at least enough for hubby to take for work the next day. Enjoy!