Friday, December 09, 2016

Christmas Kitchen Sink Cookies

These Christmas Kitchen Sink Cookies have so much going on >>> sweet + salty + chewy + crunchy. They’re fun and festive and awesomely delicious!

Yield: 5 dozen cookies


  • 1 c. unsalted butter, at room temperature
  • 1 c. sugar
  • 2/3 c. tightly packed brown sugar
  • 1 T. light corn syrup
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. freshly ground nutmeg
  • 1/2 c. mini chocolate chips
  • 3 oz. good quality white chocolate bar, chopped into 1/4" pieces, plus more for poking into the top of cookie dough
  • 1/2 c. dried cranberries, plus more for poking into the top of cookie dough
  • 1/2 c. old fashioned oats
  • 1/3 c. roughly chopped pistachio nuts, plus more for poking into the tops of cookie dough
  • 1 c. crushed thick rippled potato chips (aim for 1/4" to 1/2" pieces), plus more for poking into the top of cookie dough


In the bowl of a stand mixer, with the paddle attachment, cream together the butter, sugar, brown sugar, and corn syrup on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl and add the eggs and vanilla extract. Beat for another 7 to 8 minutes.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to bowl of stand mixer and mix on low speed just until the dough comes together. Do not over mix. Scrape down the sides of the bowl and then add chocolate chips, chopped white chocolate, cranberries, oats, and pistachios. Mix just until incorporated. Do not over mix. Add the crushed potato chips and gently fold them in with a rubber spatula. Place dough in refrigerator to chill for one hour.
Heat oven to 375°.
Using a teaspoon, drop chilled dough onto parchment paper lined baking sheets in smallish mounds. These cookies are on the smaller side - only about 1 generous tablespoon of dough per cookie. Do not try to smooth out the surface of the dough - leave it as rough looking as possible. If desired, poke in some additional mini chocolate chips, white chocolate, cranberries, pistachios, and potato chips into the tops of the dough. This will let the "kitchen sink" ingredients appear more obviously on the top of the cookie! Bake for about 11 minutes, or until cookies are golden brown at the edges. Let cookies cool on the baking sheet for a couple minutes before transferring them to a wire rack to cool completely.

This post is sponsored by the American Egg Board. I am happy to be partnering with them again this year, bringing you delicious recipes powered by eggs. All opinions are 100% my own. Thank you for supporting the brands that help make this site possible!

Saturday, December 03, 2016

Cajun Jambalaya

1 tablespoons extra virgin olive oil...
1 1⁄2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1⁄2 green bell pepper, diced
1⁄2 red bell pepper, diced
1⁄2 teaspoon dried thyme
1⁄4 teaspoon dried oregano
1⁄4 teaspoon sweet paprika
1⁄2 teaspoon salt
1⁄4-1⁄2 teaspoon cayenne pepper (optional)
1 1⁄2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and devein
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

I add extra meat and season to taste  


Preheat oven to 350 degrees F.
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
Add rice, tomatoes with juice, and broth; bring to a boil.
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Saturday, November 26, 2016

All-in-One Laundry Bombs

Laundry doesn't have to be a chore. Instead of lugging your detergent, stain stick, fabric softener, and your laundry to the washing machine, here's a homemade laundry bomb that does it all. You can pick up the basic ingredients at your local grocery store for a few dollars, making these little helpers seriously budget-friendly. Scent with your favorite essential oil for a personalized smell and you're ready to get washing.

What You'll Need:
  • Small mixing bowl
  • Grater
  • 1 1/2 cup washing soda
  • 1/2 cup Fels-Naptha
  • 2 tablespoons Epsom salts
  • 3 tablespoons hydrogen peroxide
  • 1/4 cup vinegar
  • 15-20 drops essential oil
  • Sheet pan
  • Parchment paper
  • Measuring spoons
  1. Grate the Fels-Naptha into the mixing bowl and add the washing soda and Epsom salts. Fels-Naptha is a laundry bar soap that does a great job of attacking stains and cleaning your laundry. The boost of all-natural washing soda softens water while washing clothes. And the Epsom salts cut down on static cling and also soften fabrics once clothes hit the dryer.

  1. Now add the hydrogen peroxide and give things a stir. Hydrogen peroxide naturally whitens clothes and keeps your colors fresh. Stir in the vinegar, which busts through stains while leaving clothes soft. Then scent with several drops of your favorite essential oil.

  1. Once everything's incorporated, the mixture should resemble wet sand and clump together when pressed. Cover a sheet pan with parchment paper and then use a rounded 1 tablespoon measuring spoon to scoop up the mixture, press against the side of bowl, then tap out onto the pan. Finish with a quick spritz of equal parts vinegar and water. Let set for eight hours before using.

  1. Your laundry bombs are ready to toss in the washing machine! Use one round for small loads and two when washing lots of laundry. You'll love how they refresh your clothing without all the extra cleaners!

Makes around 28 laundry bombs.

Wednesday, October 19, 2016

Peanut Butter Cups – Keto-Style Fat Bomb

If you like Reese' Peanut Butter Cups, you’ve got to try these.  They taste similar… except they’re 100% keto.  In fact, these qualify as “fat bombs” in the keto diet culture; they have a large amount of fat, intended to help you meet your daily fat intake macros.  .
peanut butter cup fat bomb

Basically, as long as I get to eat chocolate every day and lose weight, I’m not feeling very deprived.


  • 4 tbsp coconut oil (I have also made this with half coconut oil, half butter – it was also delicious)
  • 4 tbsp natural nut butter (chunky or creamy, peanut or almond butter, just no added sugars!)
  • 1.5 tbsp cream cheese
  • 1 tbsp sugar free vanilla syrup (Torani, Da Vinci, whatever – usually found in stores by the coffee)
  • 1 tsp cocoa powder
  • 1 Packet Keto/OS Chocolate -
  • sweetener to taste (I use Stevia)
Mix all the ingredients together in a microwaveable glass measuring cup. Makes it easy to pour into the molds
peanut butter cup fat bomb
Microwave in 30 second intervals, stirring between them, until ingredients are fully incorporated.
peanut butter cup fat bomb
Pour mixture into some sort of mold.  
peanut butter cup fat bomb
Place into the freezer to harden.
peanut butter cup fat bomb Store in freezer bags, plastic container or mason jars in the freezer. 
peanut butter cup fat bomb

 One dozen breaks down to this:

Saturday, September 03, 2016

Easy Delious Crock Pot Chuck Roast

1 chuck roast. Place roast in crock pot.-- 
Sprinkle roast with Hidden Valley Ranch Dressing.
Sprinkle McCormick AuJus mix on top.
Place a stick of butter on top of seasoned roast.
Put about 5 pepperoncini peppers on top.
Do NOT add water - it will dilute the flavor.
Cook in crock pot on LOW for about 8 hours


Thursday, August 25, 2016

Best Pot Roast, Carrots and Gravy

Serves: 6-8 servings
1 3-5 pound chuck roast, trimmed of excess fat
3 tablespoons olive oil
6 garlic cloves, peeled
3 cups beef broth
2 tablespoons Worcestershire sauce
3 tablespoons dry minced onion
2 tablespoons beef bouillon powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper

2 cups beef broth (or less depending on how much broth/juices remain after roasting)
1/4 cup flour
Preheat oven to 425 degrees F.
Heat olive oil over high heat in a large nonstick skillet. Using tongs, sear meat on all sides until lightly browned and transfer to a roasting pan. Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast.
In a medium bowl, whisk together all remaining “Roast” ingredients and pour over roast and carrots.
Cover tightly with foil and roast for 30 minutes at 425 degrees F.
Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.
Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.
Gravy: Remove any excess juices/broth from roasting pan and strain fat. Add canned beef broth to the juices/broth to equal 2 cups. Set aside.
Add 4 tablespoons fat/drippings to saucepan (from roasting pan or strained from broth/juices) OR melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)
Prep time is for roast only and not carrots.

Wednesday, June 29, 2016


Ok ladies.. if you want an inexpensive way to heal those cracked heels.. this is it!! I used this method and in 2 days my farm feet look amazing! *rub feet with 1 acne pad and while wet, massage with gold bold lotion -- and wow within 2 or 3 treatments you will be thanking me!! (you're welcome)