August 2014


Well we finally made it to mid week and let me tell you I’m so ready for the long weekend. My day job as been kicking my butt and not in a good way…more like I need a shot kind of way lol. Anyways I figured I’d share this “clog your artery” hamburger recipe. You should have seen Dan’s eyes light up when I told him about it. I believe it was followed by many “I love yous” and “you’re awesome” and I think there may have been a girlish squeal in there too.


Although, Dan did find out that grilling these bad boys wasn’t as easy is it sounded due to the amount of greese from the bacon. But they were still good and I had to fight him for one just so I could take the picture for the blog. Next time I think I will cook the bacon a head of time in to oven and wrap the patty in them. Oh and I will also put more cheese in the middle…I thought I had put a lot in but when it came time to eat…it seemed to have disappeared. Well you win some you loose some.



“clog your artery” hamburgers



1 LB of Hamburg

1 LB of bacon (I used maple flavored)

1 cup of shredded cheese

BBQ sauce


1) Make patties (make an indent in middle for cheese then cover hole)

2) Wrap entire patty in Bacon

3) Grill and smother with BBQ sauce and more cheese

4) Eat, enjoy and feel you arteries harden


Well its that time of year when the nights start just a few mins earlier and the mornings are just cool enough for a sweat shirt. Sadly summer is sadly coming to a close and fall is just around the corner. I swear I will have frost on my windshield by the end of Sept if these morning get any cooler…stupid mother nature. Any ways I’ve been taking advantage of the cooler nights and doing some baking. This weekend I used up a zucchini my mother in-law gave me and made zucchini bread. Normally I add chocolate chips to my recipe, but its been so long since we’ve had a batch without them, I decided to exclude them this time. I’ve had this recipe for years and I don’t even remember where I got it from but it’s a huge hit in my house. I hope you enjoy and have a good start to your week…just think 5 more days until the long weekend…I mean not like I’m counting or anything ha-ha.


Zucchini Bread



3 cups flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder (now that I’m typing this recipe out, I realize I forgot this in the batch I made today…now it makes sense…I was wondering why it didn’t rise as much as it normally does…*face palm*)

3 tsp cinnamon

3 eggs

1 cup butter

2 ¼ cup sugar

3 tsp vanilla extract

2 cups chopped zucchini (I used my slap chop and it works great)


1) Sift flour, salt, baking soda, baking powder and cinnamon.

2) Beat eggs, butter, vanilla, and sugar

3) Add sifted ingredients, then the zucchini.

4) Bake for 40-60 mins at 325.


Well folks we made it! Its finally Friday woo-who!!! I got a recipe for Crock pot Mexican stuffed peppers from number 2 pencil. Let me tell you it was soooooo good you have to try this. The best part of this recipe is you don’t even have to brown the Hamburg before you put it in the crock pot. I ended up using brown rice and added taco seasoning to the mix to make it more “mexicany”…yes I know that its not a word but it is now…because I said so. This will be a huge hit with your family, my picky father in-law even ate it…yes Im as shocked as you are. I hope you have a great weekend and talk to you all on Monday.


Crock pot Mexican stuffed peppers



4 bell peppers
1 pound of 85 percent lean ground beef
1/2 of a yellow onion, diced
1 cup of canned enchilada sauce
1 1/4 cup of shredded jack cheese
3/4 cup of cooked (leftover) mexican rice
salt and pepper
sour cream and diced green onion for toppings



1) Finely dice a 1/2 of a yellow onion. Pour a cup of prepared enchilada sauce into a heat proof measuring cup and add diced onion. Heat the onion/enchilada sauce mixture in the microwave for about 5 minutes to soften onions.

2) Cut the tops off of four bell peppers. Remove stems and seeds and dice the tops of the bell peppers.

3) Pour 1/3 of a cup of water into the bottom of the crock pot and nestle bell peppers in.

4) In a large mixing bowl, combine one pound of uncooked ground beef, onion/enchilada sauce mixture, diced bell peppers, 1 cup of shredded jack cheese, 3/4 cup of cooked rice, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.

5) Fill bell peppers with ground beef mixture and top with more cheese.

6) Cook on low for about 6 hours. You can test mixture with meat thermometer for doneness. It should be cooked to 160 degrees.


Note: You must used pre-cooked rice.




I don’t even remember where I got this Fannie Farmer cookbook but its been in my kitchen for as long as I can remember. I normally get random recipes out of it. I wasn’t sure what I was going to do for breakfast this week and went through my cookbook and found this recipe for blueberry muffins. I don’t think I would change anything on this recipe besides maybe cooking them a tad less and putting sugar on top.



Fannie Farmer Blueberry Muffins


2 cups of flour

1 Tbsp baking powder

½ tsp salt

½ cup sugar

1 egg

1 cup milk

¼ cup butter

2 cups blueberries


1) Preheat Oven to 375.

2) Mix flour, baking powder, salt and sugar in a large bowl.

3) Add egg, milk and butter.

4) Stir together and add blueberries.

5) Bake for 20 mins.

Every third Sunday in August, my family has a reunion in the town where my grandmother and her family grew up. And every year when the invites come in the mail, we are each asked to bring a certain kind of dish. This year I was asked to bring a “green salad”. I didn’t want to bring a garden salad, so I took to pinterest and found a Cranberry & Feta Broccoli Slaw from An Oregon Cottage. I figured what the hey, its green so it still counted. Dan was my taste tester to see if I needed to add more dressing and he requested I leave him some on the fridge. I guess my family liked it too, there was none left by the end of the day. The only thing I did different to this recipe was add more feta, crazins and dressing to the mix. I also omitted the walnuts and onions, (I have a aunt allergic to each).

Try this out and let me know what you think.


Cranberry & Feta Broccoli Slaw



1 pkg. shredded broccoli-carrot slaw (10-12 oz.)

1/2 of a small onion, thinly sliced

1/2 c. dried cranberries

1/2 c. coarsely chopped walnuts

1/3 c. crumbled feta

Balsamic Vinaigrette

1/3 c. balsamic vinegar (less if it’s a thicker, aged variety)

2 Tb. Dijon mustard

1-2 cloves garlic, minced

salt & black pepper

3/4 c. olive oil

1) Combine all the salad ingredients in a medium bowl (big enough to toss all the ingredients).

2) Make the vinaigrette by combining all the ingredients except the oil in a bowl or lidded jar and mixing well. Whisk in the oil until completely combined.

3) Pour some of the dressing over the slaw and toss to coat, adding more as desired (you’ll only use about 1/4 of the dressing, so now you’ve got some homemade balsamic vinaigrette for other salads!).


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