Healthy-ish Apple Cinnamon Oatmeal Pancakes

Guys. It’s National Pancake Day! I don’t need to be told that twice. We had to celebrate

The Best Damn Blueberry Cake

This is the most obnoxious cake I’ve ever eaten. It’s light, yet dense. It’s sweet

Slow Cooker Chicken Pot Pie

One of my favorite meals when the weather starts to turn cold is chicken pot pie. Now that the morni


Healthy-ish Apple Cinnamon Oatmeal Pancakes

March 4, 2014 in Breakfast, Cassie, LIghter Side

Guys. It’s National Pancake Day! I don’t need to be told that twice. We had to celebrate up in here. So I made up a recipe.

I claim it’s healthy-ish, because it has only 1 tbs added sugar, very little flour and it’s made with cooked oatmeal and apples. I’m going with it.

My son absolutely loved it, so I figured I had to quick write the recipe down. And perhaps double the recipe next go.

Adding in cooked oatmeal to pancakes create a thicker more filling feeling without having to eat so many pancakes. So, I suppose it’s really good to get a quick fix of sweet at breakfast (or lunch in this case) but not overdo it.

Here’s how to make it!


The Best Damn Blueberry Cake

November 20, 2013 in kid friendly, Sweets

This is the most obnoxious cake I’ve ever eaten. It’s light, yet dense. It’s sweet, but not overly so. It’s buttery, but not artery clogging.

This may be the best blueberry cake I’ve ever had.

I made it this morning and what I loved most about it is that you can not screw it up. You literally have to over mix it, which typically kills any baked good, but not this one. Then at the very end, you simply fold the final ingredients together with a rubber spatula and voila! Cake.

This will definitely be a staple in the house.

Keeps for 3 days in airtight container.




Slow Cooker Chicken Pot Pie

October 23, 2013 in Cassie, Dinner, Fall Food, kid friendly, Main Dishes, Slow Cooker, Winter Eats

One of my favorite meals when the weather starts to turn cold is chicken pot pie. Now that the mornings are finally filled with frost covered grass, I figured it was time to bust out this recipe again.

Did you know that you can make chicken pot pie in a crock pot?

You can!

The biscuits are put in uncooked and doughy, and as the chicken and veggies cook, so do the biscuits. It’s kind of brilliant when you think about it.

The only thing I will warn you about is the fact that it smells so amazing as it cooks all day, you’ll have to chew on your arm to keep you from eating it before it’s done.

Not that I’d know anything about it.


Tomato Bisque and Fancy Grilled Cheese

September 25, 2013 in Cassie, kid friendly, Lunch, Main Dishes, Soup, Winter Eats

In the dead of winter, what’s better than tomato soup and grilled cheese sandwiches? It’s a staple in our house, that’s for sure.

I had been on a mission to find the perfect tomato bisque soup. I think I made about four different kinds before I came across this recipe and it was exactly what I was looking for.

Apparently the secret to a good, hearty tomato bisque is butternut squash.

I know. I was just as surprised as you.

This is one of those recipes where you really have to use the onion and the fresh garlic as opposed to onion flakes and garlic powder. You’ve been warned.

Please don’t let roasting a butternut squash keep you from trying this. It’s as simple as brushing your teeth.

The sandwich was an invention of my husband’s for my birthday a few years back. As I remember, that was one of the best birthdays I’ve ever celebrated.

It’s a very versatile sandwich as well, however, it needs a cheese with a presence. No mild anything for this one. Sharp, tangy, awesome. So don’t be afraid to play with the lunch meats or cheeses, but try to make sure it’s a good cheese. The first time I ever had it, we used extra sharp cheddar. Brilliance in a sandwich.



Pumpkin Sweet Potato Carroty Muffins

August 22, 2013 in Breakfast, Fall Food, Jessica, kid friendly, Vegetarian

Sorry for my long absence on this blog. Life has been a little overwhelming with the delivery of a new addition to our family quickly making her approach. However, this approaching arrival seems to have inspired me to change up our menus quite a bit. Combine that with the approaching fall season and I am going into my favorite cooking and baking season of the year!

Yes, it’s still August, but I’m ready to start cooking with pumpkin already!

I’ve been looking for ways to incorporate more fruits and veggies into our diets. To that end, I give you Pumpkin Sweet Potato Carroty Muffins. The original recipe I came across for these was meant for toddlers, but I used canned pumpkin to moisten these up a bit and ended up loving these even more than my toddler does!

Either way, these are pretty low in processed sugar and a good lead in to autumn.


Caprese Pizza

July 7, 2013 in Cassie, kid friendly, LIghter Side, Main Dishes


For some reason or another, my kids aren’t a huge fan of saucy pizza. They always request white pizza when we order it, and any time I make it, it has to be sans sauce.

I’ve been making homemade white pizzas for a while now, and am always searching for ways to make it taste better. Something I can get really excited about.

I know making pizza from scratch can be intimidating to some. But fear not. It took less than 10 minutes to mix up the dough. When I set it to rise, I went to the gym and by the time I got home, it was ready to be rolled out. Then in less than 30 minutes, lunch was served.

This one was particularly delicious and I will be making this more often.



Tomato and Mozzarella Gourmet Turkey Burgers

July 7, 2013 in Cassie, LIghter Side, Lunch, Main Dishes, Summer Eats

Last year, my husband decided he wanted to make gourmet burgers for his 30th birthday party. I wasn’t about to stop him.

They turned out fantastic. So I tried to duplicate them this past weekend.

Totally nailed it.

Sure, you can eat a burger with tomato and cheese on top, but why not have it cooked inside? 




Power Muffins with greek yogurt and oats

July 1, 2013 in Breakfast, Cassie, kid friendly, LIghter Side, Sweets

Is there anything better than a blueberry muffin? How about a warm blueberry muffin fresh out of the oven?

Make that two.

These are filling. These are healthy. These are delicious.

At first I was skeptical. As I mixed up the batter, it was thick. I’m talking paste thick. But I powered through, and they turned out to be fantastic.

These are another easy, simple, healthy breakfast side idea. Quick, too.

Here’s how to make them!


Classic Spice Cake with Cream Cheese Frosting

June 16, 2013 in Cassie, Sweets

Happy Father’s Day to all you dads out there! This is a favorite of both my husband and father in law, who happen to be pretty awesome dads, so it only makes sense that I would make this today.

Don’t get me wrong, I love a good apple spice cake, but sometimes simple and classic is the way to go.

This is probably the easiest cake I’ve ever made and extra bonus, I had all ingredients on hand.

Ditch the box and mix this up!

Cheesy Cauliflower and Potato Soup

June 15, 2013 in Cassie, LIghter Side, Soup, Winter Eats

I know that it’s summer time and soup isn’t something that is really popular now, but this is a smooth, flavorful soup that is nice to have on hand for a quick lunch. It’s also super quick, easy and healthy.

The base takes less than 10 minutes to make, including prep and only another 20 minutes or less of simmering.

Not bad.

Did I mention it’s healthy?

I’m not sure where my mom got this recipe from, but it’s pretty incredible and deserves props.

Here’s how to make it!


1/2 C chopped onion
2 cloves garlic, minced
2 T flour
3 1/2 C veggie broth (you can use chicken broth)
12 ounces cauliflower, chopped
1 large Idaho potato, peeled, cubed
1/2 cup half and half
2 cups cheddar cheese
salt and pepper to taste

Saute onion and garlic in a little olive oil. Stir in flour, cook for about a minute, then whisk in the stock a little at a time so the flour  doesn’t clump. Add cauliflower and potato and heat to boiling, reduce to simmer, cover and cook for 10-15 minutes. Remove about half the veggies with a slotted spoon and reserve. Puree remaining soup in food processor or blender.

Return soup to sauce pan, stir in reserved veggies, add half and half and cheese. Cook over low heat until cheese is melted. Season with salt and pepper.