Raspberry Buttermilk Cake with Raspberry Cream Cheese Frosting


Raspberry Buttermilk Cake

1 1/2 cup flour

1 1/2 cup sugar

1 tsp salt

1 tbsp baking powder

1/2 tsp baking soda

6 egg whites

1/2 cup vegetable oil

10 oz buttermilk

6 oz butter

2 tsp vanilla

1/4 cup raspberry jam

Raspberry Cream Cheese Frosting

1/2 cup butter

8 oz cream cheese

4 cups confectioners sugar

2 tsp vanilla

1/4 cup raspberry jam


1. Heat oven to 350°

2. Spray cooking spray on a 9 xbox 13 baking dish.

3. Combine flour, sugar, salt, baking powder and baking soda. Mix well. Set aside.

4. Combine 1/2 cup milk and the oil. Set aside.

5. Combine remaining milk, egg whites, jam, and vanilla. Set aside.

6. Cut butter into flour until it resembles coarse sand.

7. Add milk and oil mixture to flour. Mix with mixer at medium speed for 2 minutes.

8. Reduce mixer to low speed and add egg mixture slowly. Once fully mixed, pour into prepared pan.

9. Bake 40 minutes or until a knife inserted in the center comes out clean.

10. Cool completely.

11. Frost with raspberry cream cheese frosting. To make the frosting: Cream butter and cream cheese together. Add jam and vanilla, mixing well. Add sugar and beat until creamy.

12. Enjoy!

Lemon and Pea Alfredo

lemon and pea alfredo

This is a recipe I adapted from one Giada Di Laurentiis had on her show this morning. You can find the original recipe here:


Lemon and Pea Alfredo

1 lb fusilli pasta
1 cup parmesan cheese
1 pkg cream cheese, cut into cubes
1 1/2 cup peas
3 tbs lemon juice
salt, pepper, and garlic to taste

1. Bring a large pot of salted water to a boil. Add the pasta and cook until just short of al dente, about 10 to 11 minutes.

2. Drain the pasta and return to the pot. Put on low heat. Add parmesan and cream cheese, stirring to melt and mix the cheese. Add peas, lemon juice and seasoning. Continue to stir, cooking until pasta is al dente and cheese is melted.

Butterfinger Cheesecake 

My son loves cheesecake and he loves peanut butter. So for his 21st birthday, I came up with this recipe☺


1 1/2 cup crushed pretzels

1/3 cup butter


5 pkg cream cheese

1 1/2 cup sugar

1 cup peanut butter

2 tsp vanilla

3 eggs

1 cup butterfinger pieces


1/2 cup crushed pretzels

1/2 cup butterfinger chips

1/2 cup white chocolate chips
1. Combine pretzels and butter for the crust. Press into the bottom of a greased pan. Bake at 350 for 5 minutes. Cool.

2. Beat cream cheese and sugar until smooth. Add peanut butter and vanilla. Mix well. Add eggs and beat on low until just combined. Stir in butterfinger pieces. Pour over crust.

3. Bake at 350 for 50-55 minutes or until almost set. Remove from the oven and let sit for 15 minutes. 

4. Combine topping ingredients and sprinkle over cake. Bake 10 minutes longer. 

5. Cool for 1 hour. Refrigerate leftovers (if you have any!)

Chicken Taco Rice



6 boneless, skinless chicken thighs
1/4 cup vegetable oil
1 cup salsa
1 package taco seasoning
3 cups water
2 cups minute rice
1/2 teaspoon tumeric
1 teaspoon garlic

1. Cut the chicken into bite size pieces and brown in oil.
2. Add salsa, taco seasoning, Garlic and tumeric.
3. Simmer, stirring to get the chicken pieces coated with spices.
4. Add water and bring to a
rolling boil.
5. Add rice, cover and remove from heat.
6. Let sit for 5-10 minutes.
7. You can top with lettuce, tomato, onion, cheese, or sour cream. Or just enjoy plain!

Lazy Dazy Cake

lazy dazy cake 1

Lazy Dazy Cake

Recipe courtesy of Courtney Luper

2 eggs
1 cup flour
1 tsp baking powder
1/2 cup boiling milk
1 cup sugar
1/4 tsp salt
1 tsp vanilla
1/3 stick butter

Beat eggs for 3 minutes on high, add sugar and vanilla then beat until fluffy.
Sift together the baking powder, salt and flour. Then add to sugar mixture and mixing well.
Add the boiling milk with melted butter to the batter, Pouring a little at a time while beating.
Bake in a greased 8 x 8 dish at 350 about 25 minutes.

lazy dazy cake 2
Boiled Topping
5 T butter melted
8 T cream
8 T brown sugar
1 cup coconut
Mix all ingredients in saucepan on medium heat until smooth, then pour over cake right out of the oven.
Put back in oven and broil for 3-5 minutes.

Breakfast Burritos



Breakfast Burritos

1 pound breakfast sausage crumbled and browned

1/2 cup green chile

2 cup tater tots

garlic and salt to taste

8 eggs

1 cup grated cheese

6 tortillas


1. Combine browned sausage crumbles, green chile, garlic and salt. Heat through.

2. Add tater tots. Cover and cook until tater tots are heated. Using a spoon, smash them a little.

3. Add eggs and mix until all ingredients are coated with the egg. Cover and cook until eggs are fully cooked.

4. Top with grated cheese and cover until cheese is melted.

5. Put a cup or so of the egg mixture into a warmed tortilla and roll up.





Sauted Brussels Sprouts with Bacon



Brussels Sprouts with Bacon

6 strips of thick-cut bacon

2 tbs butter

1 pound of brussels sprouts, halved

1 chopped onion

salt and pepper to taste


1. Cook the bacon in a large skillet until crispy. Once cooked, remove from the pan and chop.

2. Add butter to the bacon grease and melt.

3. Add onions and brussels sprouts and cook 8-10 minutes, until brussels sprouts are browned. Stir frequently so the onion does not burn.

4. Season with salt and pepper and add bacon. Stir and serve hot.

New Mexican Breakfast Casserole




New Mexican Breakfast Casserole


2 cans refrigerated crescent rolls

1 pound bacon or sausage, browned and crumbled

1/2 chopped onion

1/2 cup hot green chile (Bueno Autumn Roast is great!)

2 cups hash browns, diced potatoes, or tater tots

garlic, salt, pepper to taste

6 eggs, mixed well

1 cup shredded cheese


1. Preheat oven to 375

2. Spray cooking spray into a 9 x 12 baking pan.

3. Layer the bottom and about 1 inch up the sides of the pan with crescent roll dough, 

4. Put the meat down first, covering the bottom of the pan. Add potatoes, onion and chile. Season.

5. Sprinkle half of the cheese over the mixture. Pour eggs over the top. Sprinkle the remainder of the cheese on top.

6. Cover the pan with foil and bake for 30 minutes. Remove the foil and cook an additional 10 minutes.


Southwestern Wild Rice Chicken Bake

sw rice n chicken 2

1 1/2 lb chicken

4 cups water

1 Tbs chicken bouillion

1 cup wild rice

2 Tbs butter

1/2 cup chopped onion

1/2 cup sliced bell pepper

1/2 cup green chile

1 Tbs red chile flakes

garlic, salt, pepper to taste

Boil the chicken in 4 cups water. Add chicken bouillion, salt, pepper and garlic. When chicken is fully cooked, remove it from the water.

Add rice to water and cook as called for in the directions. When it is done, remove from heat.

Saute onion, peppers and chile in butter. Shred the chicken and add to the vegetables. Add rice and sauté for a couple of minutes.

Pour into a greased baking dish. Bake at 350 degrees for 30 minutes.

sw rice n chicken 1

Crockpot Beef Stroganoff

beef stroganoff
1 lb ground beef
1/2 tsp. Garlic Powder
Pinch of Salt and Pepper
1 can Cream of Mushroom Soup
1 cup of milk
2 tbs of butter
1/2 block of Velveeta Cheese cubed
4 oz of Philadelphia Cream Cheese
10 oz. of cooked Bowtie Pasta

Directions: Brown 1lb Ground Beef with Salt Pepper and Garlic Powder to taste. Drain grease and add to CrockPot. Stir in 1 can of Cream of Mushroom soup, 1 cup of milk and 2 tbs of butter mix til smooth. Then add 1/2 block of Velveeta cubed to CrockPot and simmer on low for 6-8 hours. (you can add more milk or sour cream if too thick)Before serving mix in 3 oz. cubed Cream Cheese and 10 oz. cooked Bowtie Pasta.