Tag Archives: easy

Maple Glazed Brussels Sprouts

**This post does contain affiliate links to products we use. These links help to support our blog and our family. Thank you!

So with our Little House On The Prairie  Academic Adventures we’ve been studying about some of the uses of  Maple Syrup. We happened to see some that could be used in Brussels Sprouts.

They turned out quite well and I thought I’d share the recipe with everyone.

Maple Glazed Brussels Sprouts


These are approximate amounts.

  • 12-14 oz (1-2 c.) of frozen Brussels sprouts
  • 1/3 c. Olive oil
  • 1/4 c maple syrup
  • Dash or two red pepper flakes
  • Garlic salt or regular salt


Preheat oven to 350.

Lightly grease a baking sheet or line with parchment paper.

In a medium size bowl mix together the olive oil, maple syrup, red pepper flakes, and seasonings.

Add the brussel sprouts and toss together.

Pour onto the baking sheet and spread into a single layer.

Bake 20-30 minutes, turning once about halfway through.



Chicken and Dumplin’ Casserole

I love a good bowl of chicken and dumplings every so often. When I can across an old recipe for a chicken dumpling casserole I knew I had to give it a try. However I needed to tweak it a bit as some of the ingredients wouldn’t go over so well around here.

I took out a few things and added a few things that I normally add to my chicken and dumplings. I tried to snap a few pics and the photo above was before it went into the oven. However I forgot to get a pic of the finished product and by the time I remembered it was all gone!

Here is our final winning result:

Chicken and Dumplin’ Casserole


  • 1/2 c. butter
  • 1 c. small onion, chopped
  • 2 c. mixed veggies, steamed
  • 3 c. cooked chicken, shredded (You could use a precooked rotisserie chicken)
  • 1 c. self-rising flour
  • 1 cup milk
  • 1 1/2 – 2 c. chicken broth
  • 1 10.75 oz can cream of chicken soup
  • 1-2 t. celery salt (optional)
  • salt and pepper to taste


Preheat oven to 350F degrees.

Spray a 9 x 13 baking dish with nonstick cooking spray.

Melt the butter in a saucepan, add the onions and cook until tender.

Turn off the heat and add the mixed veggies and season with salt and pepper. Stir well.

Pour all of the veggies into the bottom of the greased baking dish.

Top with the shredded chicken.

Mix together the milk and flour and drop/pour over the chicken and veggies.

Next you will combine the broth and cream of chicken soup and pour this over top of everything. (I like mine a little less soupy so I add a little less broth but if you like it soupy then add the full 2 cups.)


Bake for about 40-45 minutes. Let cool 5-10 minutes and serve.

Spider Be Gone Spray

**This post does contain affiliate links.

Our house seems to be a spider haven and while Halloween is getting close and I could just pretend the cobwebs are decorations I’ve decided I can’t handle all of these spiders. Mr. Awesome calls them ‘house spiders’ but I don’t like them and neither do the kids.

I know they are very beneficial in many ways but we just have too many. So in an effort to control them and hopefully keep them out of certain areas I made up some Spider Be Gone Spray.

Here’s the recipe:

Spider Be Gone Spray


  • 1 to 1 1/2 c. Water
  • 1/2 c. White vinegar
  • 20-30 drops of peppermint oil
  • Splash of vodka or other alcohol, optional


Combine all ingredients in a glass spray bottle.

Shake well and spray away.

Peppermint also helps repel many other pests and smells pretty good too!

Recipes For Kids

**This page does contain affiliate links which help to support our blog and our family.

Cooking as a Kid Improves Nutrition

10 Bread-Free Lunch Packing Sandwich Alternatives

10 Snacks your Preschooler Can Make Today

20 Recipes Kids Can Make

Candy Corn Finger Jello Recipe

Easy lunches kids can make

Granny’s Chocolate Chip Cookies

**This post does contain affiliate links which help to support my blog and my family.

Chocolate Chip Cookies are always a favorite around here. Did you know that August 4th is National Chocolate Chip Cookie Day? Be sure to share a link to your favorite recipe in the comments below.

Granny’s Chocolate Chip Cookies


  • 2 1/4 c. all purpose flour
  • 1 t. baking soda
  • 1 t. salt
  • 1 c. butter, softened
  • 3/4 c. brown sugar
  • 3/4 c. sugar
  • 1 t. vanilla
  • 2 eggs
  • 1-2 12 oz packages of chocolate chips
  • 1-2 c. chopped nuts, optional


Preheat the oven to 350.

Combine the flour, baking soda, and salt. Mix well.

Cream together the butter, sugars, and vanilla.

Add the eggs, one at a time, and beat well.

Gradually add in the flour mixture.

Stir in the chocolate chips and nuts.

Drop by Tablespoons on ungreased cookie sheetI love these pans!

Bake for 9-11 minutes or until golden brown.

Let cool 2 minutes and remove from pan.

Enjoy with a tall glass of cold milk!


Nanny’s No Bake Coconut Cream Pie

Coconut is one of my favorite flavors and I’ve been severely deprived lately. That changed over the 4th of July week though when I made this delicious pie. I didn’t pay attention and made too much filling … Oops! This recipe should be just enough for an 8 or 9 inch pie though.

I have been ‘cheating’ and using the store bought pie crusts from the dairy section but nobody has complained yet. You could also use a graham cracker crust or one of the vanilla crumb crusts I’ve seen at some stores.  Continue reading Nanny’s No Bake Coconut Cream Pie

Favorite Lemon Meringue Pie

I love a lemon meringue pie when it is just a tad bit tart. The contrast between the sweet meringue and the tart lemon is so good. I’ve been promising to post my recipe for over a year now and today is the day.

I have been ‘cheating’ and using the store bought pie crusts from the dairy section but nobody has complained yet. You could also use a graham cracker crust or one of the vanilla crumb crusts I’ve seen at some stores.  Continue reading Favorite Lemon Meringue Pie

Momma’s Blackberry Cobbler

I was in a baking kinda mood on the 4th of July and decided to make a couple of different desserts. This was one of them as it is so easy to make. I hadn’t made one in a while so I had forgotten how good they make the house smell too.

I mixed the berries up and let them sit about 30 minutes or so to blend well. I used that time to make up a Lemon Meringue Pie and a Nanny’s No Bake Coconut Cream Pie. All three of these were super easy to make and so good to eat. (I’ll update the links to those recipes when I get them posted.) Continue reading Momma’s Blackberry Cobbler

Shepherd’s Pie in a Skillet

This recipe is fairly simply and easy to put together. You could leave off the French Fried Onions if you like. I might also try it with some shredded cheese the next time I make it.

If you don’t have an oven proof skillet you could transfer the meat mixture to a 9×13 greased casserole dish and bake.

** I have been informed that is technically a ‘Cottage Pie’ as it does not contain lamb… but you could make this with ground lamb if you like.

Shepherd’s Pie in a Skillet


  • 2-3 c. Mashed Potatoes
  • 1 lb. hamburger
  • 1-2 T. olive oil (optional)
  • 2 T.  all purpose flour
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 pack Lipton dry onion soup mix
  • 1/4 c. ketchup
  • 1/2 c. water
  • 2 T. Worcestershire sauce
  • 2 t. dry mustard
  • 1 can of mixed vegetables, corn, or green beans, drained (or use 1-2 c. steamed veggies)
  • salt and pepper, to taste
  • 1 c. French’s Fried Onions (optional)
  • 1/2 c. shredded cheese (optional)
  • parsley (optional)


Preheat oven to 350

Brown the hamburger in an oven proof skillet. Drain the grease and rinse, if desired. If you drain the grease you may wish to add olive oil.

Add the flour to the cooked hamburger and heat on low for 1-2 minutes.

Stir in the soup, dry soup mix, ketchup, worcestershire sauce, water, and mustard. Stir until mixed thoroughly. Remove from heat.

Smooth the meat mixture into a layer. Top with the drained veggies. Then spread the mashed potatoes over everything and smooth out to the edges.

Top with the French’s Onions and/or the cheese. Sprinkle with parsley, if desired.

Bake for 20-25 minutes until the potatoes are lightly browned.

Serve HOT!



PB & Jelly Swirl Muffins

These yummy little muffins came about this morning after my four year old requested some PB & Jelly muffins last night. I thought about it a little and this morning I played around with a few ideas and ingredients to come up with this recipe. These will definitely be put on the rotating meal plans from here on out.

You could use chunky peanut butter and possibly add some chopped peanuts to the crumb topping, if you wanted to.

PB & Jelly Swirl Muffins



  • 2 c. flour
  • 1/4 c. sugar
  • 1/3 c. peanut butter
  • 1 c. milk
  • 1 egg
  • 3 T. oil or melted butter
  • 1 t. vanilla (optional)
  • jelly, your favorite kind

Crumb topping (optional):

  • 1/4 c. brown sugar
  • 1/4 c. white sugar
  • 1/4 c. butter or margarine, melted
  • 1/2 – 3/4 c. flour


Preheat oven to 350.

Grease a 12 cup Muffin Pan.

In a large bowl stir together the flour and sugar.

Use a fork or pastry blender to cut in the peanut butter until crumbly.

Stir in the milk, egg, and vanilla until blended.

Fill muffin cups about halfway with batter.

Drop 1-2 Tablespoons of jelly into the center.

Spoon batter over tops of jelly.

Use a butter knife or fork to gently swirl the jelly and batter together.

Crumb topping:

Mix together the sugars and then blend in the butter.

Add the flour until a thick dough forms.

Use your fingers to ‘crumble’ the dough over the muffins.

Bake for 18-20 minutes.


You can also make a thin glaze to drizzle over the muffins by mixing 1-2 T. of jelly with a little water. This is completely optional but my four year old (official taste tester) says it makes them ‘more yummy’!

Note he also requested some Peanut butter glaze which was just 1-2T. of peanut butter mixed with a little milk until it could be drizzled.


Baked Salmon

This recipe is so simple and easy to make.


  • salmon fillets
  • salt and pepper, to taste


Preheat the oven to 450 .

Line a baking sheet with foil and spray with cooking spray or coat with olive oil.

Season salmon with salt and pepper.

Lay the salmon, skin side down, on the baking sheet.

Bake until salmon is cooked through, about 15 to 20 minutes.

Serve with lemon wedges, if desired.

Oven BBQ Chicken

This is another fairly simple chicken recipe that I make from time to time.

Oven BBQ Chicken


  • 2-3 lbs chicken (can be legs, thighs, breasts, boneless or bone in, skin on or skinless — just note that bone in chicken will take longer to cook.)
  • melted butter or olive oil
  • salt and pepper, to taste
  • bottle of your favorite BBQ sauce


Preheat oven to 450.

Grease a large baking dish. I like to line mine with foil and spray it with nonstick cooking spray to make for easier clean up.

Wash and trim the chicken. Pat dry with a paper towel.

Coat the chicken with melted butter or olive oil. Place in the pan.

Season with salt and pepper.

Bake for 15 minutes at 450 to get a good browning on the chicken.

Reduce heat to 350 and cook another 15-45 minutes until the juices run clear.

About 15-20 minutes before finished cooking pour the BBQ sauce over the chicken and continue baking.

Remove from oven and let sit 5-10 minutes before serving.