May 2022

Saturday mornings in my house used to be donut mornings, but then Safer At Home orders quickly put a stop to our weekly donut runs. This led to a new Saturday morning trend – homemade brunch. Most of the time the breakfast foods we enjoy are pretty unhealthy, ranging from chocolate waffles, to pancakes, to pumpkin chocolate chips muffins. After a couple Saturdays like this I decided we needed a slightly more healthy weekend. This led me to looking at one of my mom’s favorite breakfast options and figuring out how to change it to make it healthier. The original version of this recipe contains a greater quantity of tater tot to egg ratio, and they are made in regular sized muffins tins. However, with some experimenting, I was able to figure out how to fix the egg to tater tot ratio and make mini muffins for better portion control, and a healthier recipe. This recipe is actually pretty quick and easy to whip together, which is always a bonus. I like to serve it with a spiced up sour cream sauce for a perfect combination of flavors. 

Ingredients

Egg Bake

14 – 16 Tater Tots

2 Slices Bacon, cooked and crumbled into small pieces

½ Cup Shredded Pepper Jack Cheese

4 Large Eggs 

¼ tsp Salt

Hot Sour Cream Sauce

¼ Cup Sour Cream

1 tsp Crystal’s Hot Sauce

Directions

1. When making this brunch, start by putting the egg bake together. Making the sauce is a super quick process which can be done while the muffins are baking. Before mixing ingredients together preheat the oven to 350 degrees, then begin making the muffin mix. 

2. Grab a medium to small sized bowl to make a batch of muffins. Crack all four eggs into the bowl and beat them with a whisk. Once they are beaten, add in the salt, bacon bits, and shredded pepper jack cheese into the bowl. Mix the ingredients together until they are well combined. Then set the bowl aside while prepping the mini muffin pan. 

Kitchen Tip 1: Like most of my recipes, I actually use hot pepper cheese for a little extra bite, but since pepper jack cheese is much easier to come by, it works equally well.

3. Most mini muffin tins are sold to make batches of 24, but only 14 -16 of the cups are needed for this recipe. Grease 14 – 16 of them with cooking spray. Once 14 – 16 of the cups are greased, place 1 tater tot in each one. 

Kitchen Tip 2: Whenever you are using a muffin tin and you know you won’t be making a full batch, you should always start in the center and work your way out. They will cook more evenly this way.

4. Next, distribute the egg mix equally throughout all 14- 16 cups. Be careful with this step! Make sure the raw egg mix stops at least ⅛ of an inch below the surface of the tin. Eggs rise a lot when baking, and it will become an overflowing mess if they are filled too full.

5. After the mix has been poured, put the tin in the oven and bake it for 16-17 minutes or until the eggs are yellowed with a light golden crisp on the top.

While the muffins are baking it is time to mix together the hot sour cream sauce. In my opinion, this sauce is what pulls the whole dish together. It’s tasty without it, but it’s delicious with it. The best part is it only takes two ingredients. 

6. Find a small bowl, but make sure to leave enough room to whisk the ingredients together. Put the sour cream and hot sauce into the bowl and use a small fork to combine the ingredients together. Put it into the fridge until the muffins are done and ready to serve. It’s best when the sauce is cold. 

Once the muffins are done cooking, you are ready for breakfast. Spoon a small dollop of sauce onto each one and enjoy!

The year 2020 may have had its ups and downs, but it has had one definite positive in our family – it has been the year of the sweet potato. I had tried sweet potatoes many times before, but this was the first year  that I made them for Cole. Luckily, he loved them! ThisContinue reading “Roasted Jamaican Jerk Sweet Potatoes”

Pretzel buns are commonly seen eaten with brats or burgers, but one of my husband’s favorite lunches is a chicken sandwich on this specialty bun. After he told me that he liked pretzel buns, I started to buy them during my weekly shopping trips. However, after a while, this started getting spendy. The grocery storeContinue reading “Pretzel Buns”

War of the Cheeses It’s time to talk about one of my favorite ingredients in the entire world – cheese. Living in Wisconsin, cheese is a staple that is always kept in the house, and is present in some form or fashion in almost every single dinner we eat. Most often, this is cheddar cheese,Continue reading “Shredded vs. Block Cheese”

Tacos, fajitas, enchiladas, or burritos – no matter what the food of choice is, most people have one of these items at least once a month. Heck, I know there are some people that religiously participate in Taco Tuesday every week. No matter what item is on the menu, one thing remains the same forContinue reading “Slow Cooker Jalapeno Black Beans”

Growing up, my parents used to take my sister and I to Chicago once per year. We would see the sites, and go shopping at stores that we didn’t have around us in Wisconsin, but best of all, we would get to try out new and unique restaurants. One year, we decided to try outContinue reading “Cajun Chicken Andouille Pizza”

Best Used on Buffalo Chicken Pizza! Recipe Posted Below Buffalo flavored food is a trend that is ever growing, and it is one that I have bought into whole-heartedly. I have loved buffalo wings ever since I was a child, and I will continue to be tempted every time I see a new buffalo recipeContinue reading “Buffalo Parmesan Sauce”

One of the most popular pizzas is a meat pizza with both pepperoni and sausage. While sliced pepperoni is commonly found in groceries stores, the sausage is a little more difficult. However, there is a reason for this – sausage on pizza is best when you are making it fresh. Luckily, this is super easyContinue reading “Italian Sausage Pieces”

When most people think of a tomato they automatically label it as a healthy food, and for the most part, they would be right. However, there is one flaw when it comes to tomatoes and tomato products sold in the store – sugar. For a person with fructose intolerance this is not just a problem,Continue reading “Fructose Friendly Marinara Sauce”

This summer, one of my goals was to figure out how to make pizza completely from scratch. Pizza has always been a staple in my husband’s family. When we were dating his family would have a regular Friday night pizza tradition for dinner. Since I usually was hanging out with him on the weekends itContinue reading “Homemade Garlic Pizza Crust”

Within the last year, one of the greatest foods that I have tried for the first time is oysters. Let’s face it, one of the unfortunate aspects of living in the Midwest is a lack of seafood in the area. Although, occasionally fancier restaurants will have oysters on the menu. I had always wanted toContinue reading “Parmesan Garlic Oysters – Shucked and Grilled”

I can remember the first time I ever tried shellfish. My grandma always bought the holiday platters with shrimp and cocktail sauce to serve at our family gathering on Christmas Eve. In my childhood curiosity I wanted to try one so badly, but I was nervous because my dad was allergic to all forms of fish. Eventually my grandma and mom convinced me that I would be okay. The first taste was not a success. I HATED the cocktail sauce, and I still do to this day, but luckily my mom convinced me to try another one without the sauce, and I realized how delicious shrimp is. The rest is history. I now buy shellfish at every opportunity I get, whether that’s at a restaurant or buying it fresh to cook up myself. I’m fortunate enough that in the summer seafood trucks will drive up to my hometown and sell their frozen catches that they made down South. I usually stock up with six months worth of shrimp so that I can get by for a while before being forced to buy shrimp from the grocery store instead. 

Throughout the years of trying different kinds of shrimp, I have discovered that I like it best with hot sauce and garlic for flavor, which led to the development of my Garlicky Grilled Shrimp. Be warned ahead of time, as the title suggests, this dish is full of garlic flavors. In all my other recipes I try to chill on the garlic flavors for Cole, but since he doesn’t eat shrimp, this recipe is catered directly to my own taste buds, and I LOVE garlic. Feel free to cut the garlic down if you only LIKE garlic and don’t LOVE it like I do. 

*This recipe makes enough for one person to have it as a meal or two people to have it as an appetizer course.

*Special Tools Needed* Kabob Skewers – either wooden or metal can be used – if using wooden skewers, make sure to soak them in water for at least 4-6 hours before grilling to ensure that they stay intact when put on the hot and flaming grill.

Ingredients

Shrimp Marinade

8 Medium Shrimp (about 6 oz)

3 oz Olive Oil

2 tsp Crystal’s Hot Sauce (Tabasco can be substituted in)

½ tsp Minced Garlic

¼ tsp Dried Onion Flakes

1 tsp Lemon Pepper

Garlic Butter

1 ½ tbsp Butter

½ tsp Minced Garlic

5 drops Crystals Hot Sauce (Tabasco can be substituted in)

⅛ tsp Dried Dill

Directions

1. Many times shrimp will be cleaned by the seller, but if it has not been, then it will need to be deveined before any other steps can happen. If you do not own one yet, Amazon sells a nice Shrimp Cleaner like the one pictured below. This tool can be pushed through the upper middle section of the shrimp to remove both the shell and the vein. Sometimes a small portion of the vein will be left behind after this process, but the tool provides access to it so that it can be easily picked out. Rinse the shrimp off and pat them dry after removing the veins and shells.

2. Mix together all of the ingredients of the shrimp marinade. Cover the shrimp in the sauce and refrigerate for 20 minutes to let the flavors seep in. 

3. Heat the grill to about 400 – 425 degrees, and push the shrimp onto the skewers, about 4 shrimp per skewer. 

4. Place the shrimp on the grill in a spot where it will get indirect heat. If using a gas grill this will be the top shelf. If using a charcoal grill this will be placed closer to the edges. Cook on each side for 4 minutes only. 

5. While the shrimp is cooking, melt the butter and mix in the minced garlic, hot sauce, and dried dill. 

6. When the shrimp is taken off the grill, remove them from their skewers and pour the garlic butter over the top of them to finish them off. 

Kitchen Tip: If you are trying to eat healthy, the garlic butter drizzle can be skipped in this recipe. The shrimp is also delicious with just the marinade. The butter simply adds something a little extra to it. 

This recipe is perfect for all seafood and garlic lovers. My favorite part about it is that it only takes 8 minutes to cook! I personally like to use this as a main course, and I serve it with a side of my Parmesan Crusted Asparagus. These two dishes pair together really well and make for a nice, light, summer meal. 

Saturday mornings in my house used to be donut mornings, but then Safer At Home orders quickly put a stop to our weekly donut runs. This led to a new Saturday morning trend – homemade brunch. Most of the time the breakfast foods we enjoy are pretty unhealthy, ranging from chocolate waffles, to pancakes, toContinue reading “Tater Tot Egg Bake with Hot Sour Cream Sauce”

 If your family is into spicy foods like mine is then there is one perfect side to all your meals – a corn muffin. Whether it’s tacos, Cajun cooking, chili, or even BBQ sauce with a zing, the corn muffin is the perfect supplement to your meal. Of course, because I like to spice upContinue reading “Jalapeno Cheddar Corn Muffins”

One of the foods that I like to cook with quite frequently is peppers. Usually this is either red bell peppers or jalapenos, but it can vary depending on the recipe. To me, the frustrating part has always been that peppers of any kind don’t have a very long shelf life. This is especially a struggle during farmer’s market season. Usually jalapenos are sold in larger quantities at the market, and I always end up throwing some out because they get shriveled and mushy before I can go through them all. While food waste is always irritating to me, it never became a huge issue until a couple of months ago when the pandemic led me to making much less frequent trips to the grocery store. I had two choices, either avoid any recipes that had peppers in them, or find a way to preserve them. 

In the past, I have occasionally substituted roasted red peppers from a jar, or canned jalapenos, but this always changes the flavor and texture of the dish, so I began researching. It quickly became apparent that the technique I was looking for to properly preserve my peppers was called flash freezing. This technique allows you to prep your peppers ahead of time, freeze them, and take them out when you want them. While it means more prep work after arriving home from the grocery store or farmer’s market, I can easily see the perks of doing this in bulk amounts before next school year. By doing the prep work ahead of time I will be able to have individually bagged portions of diced peppers saved in my freezer and ready to take out when I need them in a dish. This is sure to be a time saver on busy school nights.

Depending on the space you have in your freezer and the quantity of peppers you want to flash freeze, you are either going to use a plate or a small cookie sheet for this process. You’ll see from my pictures that I decided to use a plate. I usually have my freezer stocked pretty full, so it would be difficult for me to fit a cookie sheet into it. It really doesn’t make a difference which one you use as long as you have enough room on it to spread out all your diced peppers in one single layer. You do not want stacks to happen. 

Before dicing your pepper, you are going to de-seed it. Here’s a neat little trick about bell peppers I learned during my one summer I spent working at Subway. Start by lopping off the top and stem of the pepper. Get as close to the top as possible in order to avoid food waste.

 Next, cut the pepper in half. Loop your thumb underneath the main clump of seeds that is hanging down.

Once that is ripped out you should be able to flip the pepper over and slap it into your cupped hand. The remaining loose seeds should jostle themselves out from the force of the slap. It’s such a simple technique, and it beats trying to scrape out each of the small seeds.

The next step is obviously to dice your pepper into whatever sized pieces you are going to want. I usually try to get my pieces into about ¼ inch squares for red bell peppers, and as small of pieces as I can get without cutting myself for jalapeno peppers. 

After your pepper is diced into the appropriate sized pieces you are going to spread them in a single layer across the surface of the plate or pan, It’s okay if they touch each other, but this works better if there are some spaces between each of the pieces. You are not going to cover the plate or pan with anything. Pop the plate in the freezer and set a timer for one hour. Do not leave the plate in the freezer for more than an hour or the peppers will start freezing directly to it and they will be very hard to remove without letting them thaw, and that defeats the entire purpose of flash freezing.

Once the hour is up, take the plate out and scrape your peppers free. Portion them out into whatever sizes you think you are going to need. In this example, I’ve put all the pieces into one freezer bag, thus having one who pepper in one bag, but I can also see the usefulness of measuring them out into half cup portions. I hope this trick saves you some trips to the store in the future! 

I LOVE pumpkin. It is one of my absolute favorite ingredients, and when combined with chocolate, it is pretty much my definition of perfection. Of course, one cannot make it through a whole morning on a super sugary breakfast though, so I needed to find a way to make Pumpkin Chocolate Chip Muffins with a little less sugar and a little more sustenance. 

Whenever I want to make baked goods a little more filling my immediate go-to is whole wheat flour. Whole wheat seems to provide something a little extra, and I honestly like the taste of it better too. While these muffins could easily be made with no added sugar, I do believe that pumpkin flavored treats need some brown sugar added in order to reach excellence. But don’t worry! There is only a small amount of brown sugar in these. Pair these muffins with a cup of warm coffee, and you have a yummy, not entirely unhealthy breakfast in front of you. 

Ingredients

½ cup Melted Butter

4 Eggs

½ cup Honey

1 tbsp Dark Brown Sugar (plus a little extra for sprinkling on top)

15 oz Pumpkin Puree

1 tsp Maple Syrup 

2 cups Whole Wheat Flour

1 tsp Baking Soda

1 tsp Baking Powder

1 tbsp Pumpkin Pie Spice 

⅔ cup Mini Semi Sweet Chocolate Chips

½ cup Chopped Pecans

Directions

1. Melt the butter and then set it aside to cool for a short period of time. Once it has cooled, beat the eggs, butter, honey, and brown sugar together. 

2. Fold the pumpkin puree and maple syrup into the mixture. 

3. Mix in the flour, baking soda, baking powder, and pumpkin pie spice. 

4. Combine the chocolate chips into the batter, then add one large scoop of batter into each lined muffin tin. This makes a total of 24 muffins. 

5. Chop up pecans into very tiny pieces. Sprinkle each muffin cup with a small amount of nuts and a sprinkle of brown sugar. 

6. Bake at 355 degrees for 20 minutes or until a toothpick comes out clean. 

These muffins are absolutely delicious, and you would never guess that they are low sugar! If you constantly crave sweets, but are trying to eat a little healthier, these are an excellent substitution.  Another bonus is that these muffins can be frozen for long term storage. I store my in the freezer all the time, and simply heat them up for 30 seconds in the microwave each morning! Having muffins in the freezer leads to a quick worry free breakfast.

Enjoying this recipe? Check out my other Low Sugar Muffin Recipe – Chocolate Coconut Banana Muffins!

Throughout our first year of marriage, Cole and I ate a lot of pasta. We were still in college and each of us was only working ten hours per week while we completed our student teaching and internships. This meant that groceries were on a tight budget, and of course time was tight too. OnceContinue reading “Not-So-Spicy Buffalo Meatballs”

I can remember the first time I ever tried shellfish. My grandma always bought the holiday platters with shrimp and cocktail sauce to serve at our family gathering on Christmas Eve. In my childhood curiosity I wanted to try one so badly, but I was nervous because my dad was allergic to all forms of fish. Eventually my grandma and mom convinced me that I would be okay. The first taste was not a success. I HATED the cocktail sauce, and I still do to this day, but luckily my mom convinced me to try another one without the sauce, and I realized how delicious shrimp is. The rest is history. I now buy shellfish at every opportunity I get, whether that’s at a restaurant or buying it fresh to cook up myself. I’m fortunate enough that in the summer seafood trucks will drive up to my hometown and sell their frozen catches that they made down South. I usually stock up with six months worth of shrimp so that I can get by for a while before being forced to buy shrimp from the grocery store instead. 

Throughout the years of trying different kinds of shrimp, I have discovered that I like it best with hot sauce and garlic for flavor, which led to the development of my Garlicky Grilled Shrimp. Be warned ahead of time, as the title suggests, this dish is full of garlic flavors. In all my other recipes I try to chill on the garlic flavors for Cole, but since he doesn’t eat shrimp, this recipe is catered directly to my own taste buds, and I LOVE garlic. Feel free to cut the garlic down if you only LIKE garlic and don’t LOVE it like I do. 

*This recipe makes enough for one person to have it as a meal or two people to have it as an appetizer course.

*Special Tools Needed* Kabob Skewers – either wooden or metal can be used – if using wooden skewers, make sure to soak them in water for at least 4-6 hours before grilling to ensure that they stay intact when put on the hot and flaming grill.

Ingredients

Shrimp Marinade

8 Medium Shrimp (about 6 oz)

3 oz Olive Oil

2 tsp Crystal’s Hot Sauce (Tabasco can be substituted in)

½ tsp Minced Garlic

¼ tsp Dried Onion Flakes

1 tsp Lemon Pepper

Garlic Butter

1 ½ tbsp Butter

½ tsp Minced Garlic

5 drops Crystals Hot Sauce (Tabasco can be substituted in)

⅛ tsp Dried Dill

Directions

1. Many times shrimp will be cleaned by the seller, but if it has not been, then it will need to be deveined before any other steps can happen. If you do not own one yet, Amazon sells a nice Shrimp Cleaner like the one pictured below. This tool can be pushed through the upper middle section of the shrimp to remove both the shell and the vein. Sometimes a small portion of the vein will be left behind after this process, but the tool provides access to it so that it can be easily picked out. Rinse the shrimp off and pat them dry after removing the veins and shells.

2. Mix together all of the ingredients of the shrimp marinade. Cover the shrimp in the sauce and refrigerate for 20 minutes to let the flavors seep in. 

3. Heat the grill to about 400 – 425 degrees, and push the shrimp onto the skewers, about 4 shrimp per skewer. 

4. Place the shrimp on the grill in a spot where it will get indirect heat. If using a gas grill this will be the top shelf. If using a charcoal grill this will be placed closer to the edges. Cook on each side for 4 minutes only. 

5. While the shrimp is cooking, melt the butter and mix in the minced garlic, hot sauce, and dried dill. 

6. When the shrimp is taken off the grill, remove them from their skewers and pour the garlic butter over the top of them to finish them off. 

Kitchen Tip: If you are trying to eat healthy, the garlic butter drizzle can be skipped in this recipe. The shrimp is also delicious with just the marinade. The butter simply adds something a little extra to it. 

This recipe is perfect for all seafood and garlic lovers. My favorite part about it is that it only takes 8 minutes to cook! I personally like to use this as a main course, and I serve it with a side of my Parmesan Crusted Asparagus. These two dishes pair together really well and make for a nice, light, summer meal. 

Pasta and cheese are a perfect marriage in the food world. They always go well together, and for this reason, stuffed shells is one of my favorite ways to combine the two of them together. This year, I tried venison for the first time, and I decided that I needed to figure out a way to incorporate it into a pasta dish. The obvious choice for this combo was to use jumbo pasta shells. What I didn’t anticipate was how large of a recipe this would create. Cole and I had pasta for DAYS. If you love pasta and have a large family, this is definitely the recipe for you. It will definitely feed a family, and you will probably still have leftovers. 

Ingredients

12 oz Jumbo Pasta Shells

1 tbsp Olive Oil

1 lb Ground Venison (Ground Round can be substituted if you do not have easy access to venison)

⅓ cup Diced Green Pepper

1 tsp Minced Garlic

¼ tsp Nutmeg

½ tbsp Brown Sugar

3 oz Spinach

20 oz Skim Ricotta Cheese

1 Egg

20 oz Marinara Sauce (If using my Fructose Friendly recipe, you will need a double batch.)

1 cup Shredded Mozzarella Cheese

Directions

1. Fill a large pot half full of water, and pour in the olive oil. Bring to a rapid boil, and follow the directions on the box to create al dente pasta. Strain the pasta when it is done, and set aside to let it cool. 

2. Heat a large skillet on medium high and brown the meat. When it is partially cooked, add in the diced green pepper, minced garlic, nutmeg and brown sugar. 

Kitchen Tip 1: If you are substituting ground round in for the venison, it will need to be strained before adding in the spinach. If using venison, there will be a smaller amount of grease which will cook off instead of needing to be strained. 

3. Once the meat is fully cooked, add the spinach to the skillet and stir until it wilts. 

4. In a mixing bowl combine the ricotta cheese, and egg together. 

Kitchen Tip 2: It is easiest to combine the cheese and egg together when using a fork, because the egg and cheese will slide through the tines of the utensil as you are stirring. 

5. Stir the meat mixture into the cheese mixture until thoroughly combined. 

6. Grease a 13 x 9 glass baking dish, then carefully stuff each shell with the filling.

Kitchen Tip 3: Do not worry when you do not have enough filling for all of the shells. I always boil up extra, because some of them are guaranteed to rip during the boiling or stuffing process. It is always a good idea to have some extra, I usually have about 6-7 shells left over by the time I’m done stuffing. 

7. Pour a large spoonful of marinara sauce on top of each shell – enough to almost cover the shell, but not so much as to flow over the sides and pour into the bottom of the pan. 

8. Lightly sprinkle the mozzarella cheese over the top of each shell. Then bake, covered, at 350 degrees for 30 minutes. Let the dish sit for 5 minutes before serving. 

Kitchen Tip 4: If you are using store bought marinara sauce that does not contain parmesan cheese as an ingredient, then mix ¼ cup of parmesan cheese with the shredded mozzarella cheese before sprinkling it on top of the shells. 

This dish is absolutely delicious with a unique combination of various flavors. If you love pasta, cheese, and have an excess of venison in your freezer, you are definitely going to want to try this one out! 

*This recipe is intended for a gas grill that has more than one shelf* I have enjoyed cooking my entire life, but my interest began to peak when I entered high school. This was when I discovered the art of grilling. My mom received her breast cancer diagnosis when I was a freshman in highContinue reading “Grilled Spice-Rubbed Chicken”

We eat a lot of chicken in my house. Not only is chicken healthy, but it is also extremely versatile. One of the most common cuts of meat we keep in the freezer are boneless skinless chicken breasts. Whenever we get on a health kick, (Not going to lie,this usually goes in cycles.) we tryContinue reading “Garlic White Wine Sauce”

Sometimes I think that snack foods and appetizers are the best of all the food courses, and among all the many options in this food category, guacamole consistently comes out on top. Maybe it’s because it can be eaten with a little less guilt. Avocados are notoriously known as a super healthy food, so theContinue reading “Guacamole with a Zip”

Cajun mayo is an extremely easy sandwich topper to make, and I created it as the result of not having a required ingredient for a different dish in my fridge one night. A dish that everyone in my family has always loved is Cajun Chicken Bites. What really makes the bites special is the spicyContinue reading “Cajun Mayo – Add Some Spice to Your Sandwiches”

There are certain foods in this world that somehow seem more elegant or fancier than the rest. Foods at the top of my “fancy” list include steak and twice baked potatoes. In fact, this is the menu twice per year in my household, once for New Year’s Eve and once for our anniversary. There isContinue reading “Spinach Stuffed Twice Baked Potatoes”

Let’s face it, one of the hardest parts of making a meal for a party or gathering is making sure that all of the menu components get done at the right time. It always seems like at least three dishes need space in the oven, and of course, none of them ever need to beContinue reading “Party Food Preparations”

It can be challenging to cook delicious meals on hot summer days. Running the oven makes an already warm house even hotter, and oftentimes appetites drop after a day in the sun. I like to lean towards two different methods of cooking when the temperature tips over 78 degrees –  grilling or skillet dishes.  OneContinue reading “Skillet Fried Buffalo Chicken Tenders”

For a person that lives in Northern Wisconsin, I’m not nearly as outdoorsy as I should be. I don’t camp, fish, hike, or hunt. While admitting to these things is a pretty big character flaw in this neck of the woods, the one outdoor activity that I thoroughly enjoy is sitting by a campfire. MoreContinue reading “Chili Cheese Dog Pudgy Pies”

It’s summer, and people are out fishing on the lake like crazy. This means the ever popular Friday Night Fish Fry is more popular than ever. I love a good fish fry, but occasionally I aim towards the healthier side of life. This means the fish should be baked instead. However, the problem with bakingContinue reading “Baked Bluegill”

Even though my mom loves to cook, growing up we didn’t make a lot of breakfast food. My sister wasn’t a fan of any of the breakfast meats, and I didn’t develop a taste for eggs until I was 20. Eliminating both the meat and egg options for breakfast didn’t leave us many options left.Continue reading “Double Chocolate Cheesecake Muffins”