Monday, September 29, 2014

Cheesy Honey Mustard Chicken With Bacon And Mozzarella

This delicious cheesy coated honey mustard chicken topped with bacon and mozzarella is amazing. After marinating the chicken then topping it off with the bacon and cheese becomes the most delicious tender chicken you will ever eat.

I had my daughter Alexa's birthday party this past Saturday, and she requested the menu of this chicken, rosemary roasted potatoes, lemon garlic and parmesan zucchini, my homemade macaroni and cheese and roasted asparagus. Then for dessert, a cheesecake, pumpkin pie, caramel apple cupcakes, apple crisp with vanilla bean ice cream, and pumpkin cookies with white chocolate chips, talk about a good meal..Yumm..And I have to tell you everything was amazing and the best meals I have made. All the recipes will be posted today, try them and you will love every recipe.


4 thin sliced boneless chicken breast
3/4 cup honey
1/2 cup Dijon mustard
1 1/2 teaspoons lemon juice
1 teaspoon paprika
Salt and pepper to taste 

1/2 pound bacon, cooked and slice each piece of bacon in half. I slice the bacon in half before frying it, I find it much easier that way
2 cups shredded mozzarella cheese


1. In a large bowl combine honey, mustard, lemon juice, salt and pepper, and paprika.  Pour over chicken and let marinate for 30 minutes.

2. Place in oven in a 13x9 inch baking dish and bake at 375 degrees for 20-25 minutes or until cooked through, then remove from oven.

3. Top each chicken breast with 2 half slices of bacon and some mozzarella cheese.  

4. Continue to bake until cheese is browned (about 10 minutes).

Thursday, September 25, 2014

Caprese Chicken

This amazing Caprese chicken mouth watering dish is so easy to make for dinner or a crowd. The combination of mozzarella, basil and soft and tender cherry tomatoes on top of the chicken is delicious, then add a few dashes of balsamic vinegar and it is perfect. Enjoy with a nice big salad and Italian bread.

  • 4 bonеlеss skinlеss сhiсkеn brеаsts
  • pint сhеrry tomаtoеs, hаlvеd
  • 2 Tаblеspoons olivе oil, dividеd
  • 4 thiсk sliсеs fresh mozzаrеllа сhееsе
  • ¼ сup frеsh bаsil, сhoppеd
  • 2 lаrgе gаrliс сlovеs, сhoppеd
  • sаlt аnd pеppеr
  • bаlsаmiс vinеgаr to tаstе, few spashes 


1.In а lаrgе sаutе pаn, аdd 2-3 tаblеspoons of olivе oil аnd turn to mеdium high hеаt. Sprinklе сhiсkеn with sаlt аnd pеppеr аnd аdd сhiсkеn to pаn аnd сook аbout 6-7 minutеs on еасh sidе until no longеr pink аnd сookеd through.

2. Meanwhile, аdd 2-3 tаblеspoons of olivе oil to аnother mеdium sаutе pаn. Cook gаrliс until tеndеr, do not burn, Add hаlvеd сhеrry tomаtoеs аnd сook for 1-2 minutеs until thеy stаrt to wrinkle and skin softens. Add the сhoppеd bаsil.

3.Top сookеd сhiсkеn with mozzаrеllа сhееsе and allow cheese to melt then аnd tomаto mixturе.And  splаsh with bаlsаmiс vinеgаr.

Recipe and photo Source:

Blueberry Banana Overnight Oats

This blueberry and banana is the perfect combination to add on top of your creamy and delicious overnight oats. Top with some granola maple syrup and your favorite nuts and you have yourself a delicious breakfast that is perfect in the morning to serve for the entire family. My sister started eating overnight oats and now I am on the bandwagon and finding and trying some great recipes.Cant go wrong with this combination.

  • 1/3 cup oats
  • 1/3 cup Greek yogurt
  • 1/3 cup plus 3 Tablespoons almond milk or soy milk
  • Pinch of cinnamon
  • 1/2 banana 
  • 1/4 cup blueberries
  • Maple syrup, to drizzle
  • Granola and or your favorite chopped nuts like walnuts or pecans
  1. Mash banana and blueberries together in a bowl until blended together. Stir in oats, cinnamon, yogurt, and milk. Cover, and refrigerate overnight.
  2. In the morning, top with granola and, or walnuts or pecans , along with fresh berries,bananas, if desired. Drizzle with maple syrup.

Banana Peanut Butter Pecan Overnight Oats

A perfect blend of oats, cinnamon, almond milk, bananas, maple syrup , the super chia seed, and toasted pecans for a healthy breakfast. This delicious combination will keep you going for the day with all of these amazing flavors.

For those of you who do not buy chia seeds, please do, they are the super seed that has so many health benefits and a small bag will last you a while. They do not really have a flavor and sneak them into your kids food, they wont even know they are in there, I try to use them in baking often and in making breakfast recipes.

  • ¼ cup oats old-fashioned, but quick cook works also
  • 1 tbsp chia seeds
  • 1 tsp cinnamon
  • ¾ cup unsweetened almond milk
  • A splash of vanilla
  • ½ ripe banana, sliced
  • 1 tbsp natural peanut butter
  • 1 tsp maple syrup
  • A small handful of pecans, toasted*
  1. In a small bowl or jar, combine oats, chia seeds, cinnamon, almond milk, and vanilla. Cover and chill in refrigerator overnight, at least 8 hours.
  2. Before serving, microwave sliced bananas and peanut butter in a small microwave-safe bowl for 20 seconds, or until bananas are soft and peanut butter is melted. Add to chilled oats.
  3. Drizzle in maple syrup and top with pecans; stir until combined. Enjoy!
*To toasted pecans: Spread pecans in a single layer on a baking sheet. Bake at 350⁰F for 5-6 minutes until fragrant. 

Recipe and photo source:

Tuesday, September 23, 2014

The Best Ever Sloppy Joes

If you love sloppy joes, then this is the recipe you need. It is amazing. With the combination of the sweet and tangy flavors, the balance is perfect. I can eat 3 sandwiches myself, they are that good.

This meal is perfect for a weeknight, it is a one pot meal that everyone will love. Also great for a quick and easy dish for company or to feed a large or small crowd. Make some French fries on the side with pickles and enjoy this easy dish like my family does.


2 pounds ground beef
2 Tablespoons sugar
1 cup ketchup
2 Tablespoons white vinegar
2 Tablespoons yellow mustard
2 Tablespoons Worcestershire sauce
2 small diced onions


1. In a large skillet on medium high heat place your ground beef and your diced onion and cook until beef is no longer pink, then drain and set aside.
2. Meanwhile, while your beef is cooking in a medium bowl whisk together the sugar, ketchup, vinegar, mustard, and Worcestershire sauce until combined.
3. Place the ground beef back into the large skillet and pour the sauce over the beef, stir on low-medium heat for about 15 minutes.
4. Serve on soft buns. Enjoy...

Monday, September 22, 2014

Cinnamon Sugar Nut Trail Mix

This trail mix is a remix of my favorite recipe of my cinnamon sugared pecans. I gave it a twist and turned this delicious snack into a trail mix by combining dried fruit and a combination of white and semi sweet chocolate chips. This is perfect for grabbing a handful and taking them on the road for a healthy and delicious snack. I love the combination of these flavors of the sweet and salty combined and I am sure you will to. Perfect for night time snacks, kids lunch, football games or grab a bag and go if you are going on a long road trip, these will defiantly hold you over.

When I go to markets and fairs the main smell is all of the varieties of glazed nuts. I would grab a bag and walk around, finish them, and want more. This inspired me to come home and make my own. They are very easy to make and a great gift for the holidays, I fill mason jars with these and place a pretty ribbon and they are perfect to give to anyone from your mom to the mailman. 

4 cups raw and unsalted combination of pecan halves, cashews, almonds, walnuts, you can use 1 cup of each or your favorite nuts, I love the pecans
1 cup of granulated sugar
1 1/4 tablespoons cinnamon
1/2 teaspoon salt
1 teaspoon melted butter
1 egg plus 3 tablespoons water whisked slightly

1 cup Semi Sweet Chocolate chips, 1 cup White Chocolate Chips
1 1/2 cups Dried Cranberries

1. Preheat oven to 300 degrees
2. Whisk the sugar, cinnamon, and salt together, add the pecan halves and stir well to coat each on evenly.
3.Add the melted butter, stir again
4. Add the egg/water mixture and stir again to coat all nuts
5. Place a piece of foil sprayed with cooking spray, on cookie sheet and spread the nuts out evenly
6. Bake for 45 minutes, stirring every 15 minutes

7. Let cool completely on the cookie sheet
8. After completely cooled add your chips and dried Cranberries 
9. Store into an airtight container, baggies or mason jars

Sunday, September 21, 2014

Pumpkin French Toast

This pumpkin French toast is so delicious, with the warm spices of cinnamon, nutmeg, and ginger mixed in with pumpkin puree and milk, whisked to perfection, then dip your bread in this amazing mixture, then top it off with butter and warm maple syrup, then if desired top it off with some pecans or walnuts for an extra crunch.

This French toast is perfect for any fall morning breakfast, or a perfect Thanksgiving breakfast or brunch. It cant get any better than this, I love the flavors of this French toast and I am sure you will all enjoy as much as I do. I like to use a thicker bread instead of sandwich bread because it holds up better.

  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 4 eggs
  • 2 tablespoons packed light-brown sugar
  • 1 1/8 teaspoons vanilla extract
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 8-9 slices Texas toast, thick bread or French bread, depending on thickness of bread 
  • Butter, for griddle and topping 
  • Maple syrup
  • Powdered Sugar, Pecans or Walnuts if desired to sprinkle on toast after cooking


  • 1.Preheat a griddle to 350 degrees or youcan use a non-stick skillet set over medium-high heat. In a large mixing bowl whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined. Pour into a shallow dish for dredging. 
  • 2.Place some butter griddle, then dip bread into egg mixture, let bread soak for 1 minute then turn and coat opposite side until completley coated.  Place the french toast on to griddle and cook until golden brown on bottom for about 1-2 minutes,  flip french toast to opposite side and cook until golden brown, place a pat of butter or more if you love butter like me.  Serve with butter and warm maple syrup and powdered sugar and or nuts on top 
  • 3.Note* If desired place pecans or walnuts on top for a little crunch

Tips On Getting Through Molting Seasons For Your Chickens

This is the time of year for our chickens to start molting, the article below describes all about chickens molting and what you should feed them. I love Nutrena food for my chickens, I use all of their products year round, their newest product Feather Fixer is perfect to use for this molting season. I also purchase chicken saddles from Louise's Country Closet, she has the best saddles that will last years to keep your chickens warm during this time.

What is molt? Molt is the natural shedding of feathers and regrowth of new ones. This usually happens in the fall as day length shortens. It is the chickens way to refresh old feathers and grow new ones for the coming winter. Molt happens in an expected order, starting at the head, down the back, breast and ending on the wings and tails.
There are two types of molt that chickens can go through, hard and soft. A hard molt means all feathers are lost at nearly the same time. A soft molt, however, means feathers are lost over a longer period of time. Chickens use molt to build up their nutrient reserves and typically slow or even stop laying eggs during this time. Though they are not laying eggs, it is important that your chicken continues to need a high quality diet since feathers consist of approximately 85% protein!
How to help your chickens get through molt
Another way to help your chickens through molt is to reduce stress as much as possible. Try to avoid handling your chickens, and bringing new birds into the flock, if possible. Molt is a normal process, so your chickens shouldn’t act differently, even though they make look very different. In total, molt will take between 4-16 weeks, depending if it is a hard or soft molt. You do not need to add any medications or other vitamins if you are already feeding a high quality and high protein feed. So don’t panic the next time your chickens start to lose their feathers and stop laying eggs! Instead, use these tips to help ease the process.

Saturday, September 20, 2014

Autumn Muddy Mix

This Autumn muddy mix is perfect for the fall, the cereal is coated in chocolaty chips and then in a brownie mix, perfectly coated and tossed. Then adding your favorite Autumn candies, mine are M&M's which go perfectly with these. And toss some candy corn in for color and great for Halloween.

These would be perfect for Halloween goodie bags to hand out for class parties for the kids and also at the door for trick or treaters. I love to make these in all different flavors for all the seasons.

If you do not like candy corn you can add any candy you prefer, I personally do not love candy corn but it is a tradition so I eat it, sounds kinda funny. But anyway the kids enjoy it and it looks so good when it is added in. I like the candy corn that is chocolate flavored. Every year they come up with different flavors, I think this year they have starburst, sounds good and I may like those, but not in this recipe.


8 C. Chex Rice cereal squares 
1 1/2 C. chocolate chips 
1/2 C. peanut butter, creamy, or you can omit the peanut butter see note below
3/4 C. powdered sugar
3/4 C. brownie mix from box 
2 large plastic bags
2 1/2 C. Autumn M&M candies, or Autumn Reese's pieces candies
2 1/2 C. Candy Corn


1. Place Chex cereal in a large bowl and put your powdered sugar in one large plastic bag and your brownie mix in another. 
2. Put your chocolate chips and peanut butter in a microwave proof bowl and heat for 30-50 seconds and stir until smooth.
3. Pour over Chex cereal and gently fold until coated completely in the chocolate.
4. Put half of your chocolate coated cereal in one plastic bag (with the powdered sugar) and then other half in your other bag (with the brownie mix).
5. Seal each bag and shake until covered.
6. Pour onto 2 cookie sheets to cool.
7. Serve with Autumn M&M, or Reese's Pieces and Candy Corn 

NOTE: For peanut allergies, omit peanut butter and use more chocolate chips for your chocolate, so use 2 cups chocolate chips. 

Thursday, September 18, 2014

Raspberry Sweet Rolls With Glaze

These raspberry sweet rolls are soft, moist and fluffy, so soft with every bite a burst of fresh raspberries and an amazing glaze, combine these two and you have yourself and bite of heaven.  These are the softest best sweet rolls you will ever eat.

I love cinnamon rolls, any type of sweet rolls and coffee cakes, these are melt in your mouth good. Perfect for a breakfast, brunch, a sweet delicious snack at night.

Ingredients For a The Dough:
  • 1 cup milk
  • 2/3 cup granulated sugar
  • 1 and 1/2 tablespoons active dry yeast ( 2 packets)
  • 1/2 cup butter, softened to room temperature
  • 2 large eggs
  • 1/2 teaspoon salt
  • 4 and 1/2 cups  all-purpose flour, plus more for dusting/rolling

Ingredients For The Filling

  • One 10-oz. package frozen raspberries ( do not thaw)
  • 1/4 cup plus 2 Tablespoons  granulated sugar
  • 1 teaspoon cornstarch

Ingredients For The Glaze

  • 1 cup powdered sugar
  • 3 Tablespoons milk or heavy cream 


1.Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm , about 95 degrees, then pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy, about 5-10 minutes. Add the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed. Gradually add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. You can knead the dough by hand for this if you do not have a dough hook.
2.Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.
3.Line the bottom of a 9x13 inch baking dish with parchment paper,leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 10x24 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
Make The Filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Cut into 16 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours. The berries will release their juice at the bottom of the pan.
Preheat the oven to 400 degrees. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.
Make The Glaze: In a small bowl, whisk the powdered sugar and heavy cream or milk until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm. I like a thicker glaze.

Saturday, September 13, 2014

Pumpkin Cookies With Creamy Frosting

These cookies are soft and fluffy and filled with warm spices, and baked to perfection soft on the inside yet a little crisp on the outside, then frosted with a dreamy and creamy frosting.

Cant wait until I go pumpkin and apple picking, I love to bake and cook this time of year with warm spices and roasts in the oven. Before you know it Halloween will be here, then I start to decorate my house with Christmas decorations, and my favorite is baking my 20 different christmas cookies. My kitchen is stacked with containers, I even bring in a folding table just for the cookies.


2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
3-4 cups powdered sugar or until a thicker consistency
ground cinnamon or pumpkin pie spice sprinkled on top (optional)

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Slowly beat in flour until combined.
2. Drop dough by heaping teaspoons 2 inches apart on un greased cookie sheets. Bake for 9- 12 minutes or until tops are set. Transfer to wire racks to cool.
3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla, whisk then in a large bowl beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon or pumpkin pie spice if desired.

recipe and photo source:

Friday, September 5, 2014

Pumpkin Streusel Bars With Cinnamon Glaze

Fall is my favorite season and I especially love fall baking. I love to make pumpkin bars. I think this Pumpkin and Streusel recipe go together perfectly. Then by adding a smooth, creamy, and cinnamon yummy glaze and this will have everyone coming back for seconds, and asking for the recipe. 

Stock up on plenty of canned pumpkin puree because I have so many great recipes that I have been making for years coming up..This one I found and tried and loved it, and have been making it since.

  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ cup flour
  • ¼ cup cold butter
  • ¼ teaspoon cinnamon
  • 4 eggs
  • 1⅔ cups sugar
  • 1 cup vegetable oil
  • 1 (15 oz.) can pureed pumpkin, NOT PUMPKIN PIE FILLING
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 Tablespoon butter, softened
  • ½ teaspoon vanilla
  • 1 cup powdered sugar, more as needed to reach desired consistency
  • 1 Tablespoon milk, more as needed to reach desired consistency
  • Small pinch of salt
  • Small pinch of cinnamon 
  1. Preheat oven to 350°F.
  2. To make streusel, in a medium bowl combine sugars, flour and cinnamon then cut cold butter into them until crumbs form. Set aside.
  3. To make pumpkin bars: In a large mixing bowl beat the eggs, sugar, oil and pumpkin and beat until light and fluffy.
  4. In a separate medium bowl, combine flour, baking powder, baking soda, salt and cinnamon and whisk until combined.
  5. Add the dry ingredients to the pumpkin mixture and whisk until well combined.
  6. Pour into greased 9x13 pan.
  7. Evenly sprinkle and distribute crumb topping over pumpkin bar batter.
  8. Bake at 350°F for 30-40 minutes done and toothpick comes out clean.
  9. To make glaze: Cream butter in a large mixing bowl for about 3 minutes then add powdered sugar, vanilla, milk, small pinch of cinnamon and salt and beat until until glaze is smooth. Add more powdered sugar and milk as needed to reach desired consistency. Pour glaze over warm bars.

recipe slightly adapted and photo source:

Wednesday, September 3, 2014

Pumpkin Cake With Cinnamon Cream Cheese Frosting

This amazing moist and tender pumpkin cake melts in your mouth then adding a cinnamon cream cheese frosting with a touch of maple syrup completes a perfect cake.

This is why I love the fall, pumpkin and apple are my favorites to bake with, when baking with pumpkin or apple pies or cakes it fills the house with a wonderful aroma. When I found this recipe I knew I would love it, and it is a must have in your recipe box.

Ingredients For The Cake:

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk
For The Frosting:
12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar


1. Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.
2. In a medium bowl, mix flour, baking soda and salt. Set aside.
3. In a large mixing bowl cream butter and sugar until light and fluffy about 3 minutes on high. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.
4. Divide batter evenly into prepared pans. Bake for 32-40 minutes, or until a toothpick inserted into the center comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)
5. For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.
6. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.
7. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.