Tag Archives: recipes

Quick and Easy Burrito Casserole

This is a recipe that I’ve had for awhile and I’ve tweaked it a bit here and there to get it to our liking. I’ve actually had it on the menu plan for the past couple of weeks but haven’t been able to make it as we’ve just had some hectic schedules here lately.

You can call the kids in to help with this one. My littles like to tear up the tortillas and sprinkle on the cheese while the girls like helping to stir the meat and bean mixture and spread the sour cream. You can also let them help make a salad to go along with this yummy dish!

Quick and Easy Burrito Casserole


  • 1 lb of ground meat (I like to use ground turkey for this)
  • 1 onion, chopped (optional)
  • 1 pack of Lipton Onion Soup Mix
  • 1 package taco seasoning
  • 8 large flour tortillas
  • 1 large can refried beans (I use a 31 oz can) or you can use about 3 c. homemade refried beans.
  • 2 – 3 c. Shredded cheese
  • 1 or 2 cans cream of mushroom soup
  • 1/2 c. sour cream


Preheat oven to 350.

Spray a 9×13 casserole dish.

Brown the meat and onion, if using and drain any excess grease.

Add seasonings and stir in refried beans.

You can also mix in a can of soup if you want to make it go a little farther.

Mix one can of soup and the sour cream in a bowl.

Spread 1/2 of the sour cream mixture in the bottom of your greased casserole dish.

Tear 4 flour tortillas into bite size pieces and spread over sour cream mixture.

Layer 1/2 of the meat and bean mixture over this.

Sprinkle with a layer of cheese.

Repeat the layers, ending with cheese.

Bake for 20-30 minutes until heated through and the cheese is bubbly.

Serve with sour cream, salsa, guacamole, yellow rice, and a nice salad for a hearty meal.

This would probably also work well as a freezer meal if you wanted to double the recipe and make an extra casserole for later.


Kids Cook Real Foods: 20 Recipes Kids can Make (that aren’t braindead easy)

This is a really interesting post on the Kids Cook Real Foods site that we have been using for part of our homeschool curriculum this year. We are absolutely loving this site and I think you will too so head on over and check them out by clicking on any of the affiliate links in this post or the links below:

20 Recipes Kids can Make (that aren’t braindead easy)

FREE Download: 10 Snacks Your Kids Can Make


A Special Christmas Treat

Ok, so I’m not entirely sure what the real name for this should be but this is the name we came up with last night. Papa D has been talking about this dessert that his Granny would make and how much he enjoyed it and would love to have some. The only problem was no one had the recipe nor did anyone know the real name for it.

When he explained it to me I thought it sounded similar to the Blackberry Dumplings my mom-mom always made. Yummmmmmmy! So for the past few months I have been researching and trying to find this mysterious recipe. I’ve went through some of my old cook books and then looked online too. I’ve found many similar recipes but nothing that seemed to fit what he was describing so I figured I’d just kind of ‘wing it’ and make my own recipe.

This was a bit scary as I’ve never tasted nor seen what this was and I didn’t want to ask Papa D any more questions as he might figure out what kind of surprise I was planning. I did manage to talk to Mr. Awesome’s mom who had made this before and got a little bit more information but she wasn’t really certain about all of the ingredients or amounts either as it had been a long time since she had made this too.

Here is the recipe I came up with. I may still tweak it a little here and there but it was really good just like this. You may also want to add a little cinnamon or spices but Papa D isn’t too crazy about cinnamon. (I’ll try to remember to snap a picture of this treat the next time I make it to add to this post.)

Blackberry Pig in a Poke

For the Dumpling Dough:

  • 2 c. self rising flour
  • 2 T. Shortening
  • 1/2 c. – 1c. milk, (maybe a tad more) just enough to get the dough soft

For the filling:

  • 2-3 c. blackberries
  • 1 c. sugar

For the glaze:

  • 1 c. butter, softened
  • 1 1/2 c. brown sugar
  • nutmeg, optional


You will need a large pot with boiling water and a cheesecloth or flour sack. (I used a large flour sack towel.

Gently mix the blackberries and sugar together, let sit.

Mix the shortening into the flour until crumbly. Add the milk to form a soft dough. Roll the dough out, on a lightly floured surface, into a rectangle. Get it about 1/4 to 1/2 inch thick.

Now take the blackberries and spread them onto the dough leaving about 1/2 inch from the edges.

Carefully roll the dough up, like a jelly roll, and form into a circle.

Be very careful and place this onto your cheesecloth or flour sack. Tie the ends up tightly.

Now drop this into your boiling water and let cook 20-25 minutes. Watch closely to prevent boil overs.

While the dumpling is cooking you can mix the glaze.

Whip the butter with a fork or mixer and then gently stir in the brown sugar.

When the dumpling is finished cooking remove it from the water. I let mine sit in the colander for 5-10 minutes.

Then carefully open it up and slice it or spoon it out of the sack. (You could try to transfer it to a pretty platter but mine didn’t make it that far when they found out what I had made.)

Then spoon some of the brown sugar glaze on top, it will melt into the dumpling.

Gently sprinkle, or grate, a bit of nutmeg on top.


I think this would also be good with some vanilla ice cream.

If you aren’t crazy about the brown sugar glaze you can try this one:


  • 1 c. butter, softened
  • 2 c. powdered sugar
  • 1 t. vanilla
  • 2-3 T milk


Whip the butter until fluffy.

Gradually add in the sugar.

Add the vanilla and mix well.

Add just enough milk to make it spoonable.

Serve over the dumping or your favorite dessert.



Fixin’ to Eat: Southern Cooking for the Southern at Heart by Katie Moseman

I love cookbooks and when I was given the opportunity to review this one, Fixin’ to Eat: Southern Cooking for the Southern at Heart by Katie Moseman, I was ecstatic!

**Please note this post does contain affiliate links to which I may, possibly, earn a small commission from if you click on and purchase an item. For full disclosure click here.

This is a great cookbook filled with different twists on old recipes and then some new recipes that I’ve never heard of like Coca Cola Salad.
Many of these recipes seem very easy to make and I can see my kids learning to make recipes like Cream Cheese and Pimento Stuffed Celery in the kitchen.
There are also some great tips included in the book as well like how to pair wines with certain dishes. I am definitely going to try out the recipe for the Self-Crust Coconut Pie which sounds AMAZING!
All in all this is a great collection of southern recipes and I would highly recommend this book to anyone!

Continue reading Fixin’ to Eat: Southern Cooking for the Southern at Heart by Katie Moseman

Do You Need A Break?

Hey there! I don’t know about you but I’ve been so crazy busy here lately that I have been ready to just throw my hands up in the air and say ‘ENOUGH’. No more Christmas, no more cleaning, no more school! My house was pure and utter CHAOS today and it has been for the past week. I don’t know why everything seemed so hectic but something had to change.

Continue reading Do You Need A Break?

Soaked Apple Cinnamon or Cherry Almond Baked Oatmeal Recipe (A Make-Ahead Breakfast)

**Please note this post does contain affiliate links to which I may, possibly, earn a small commission from if you click on and purchase an item. For full disclosure click here.

Soaked Apple Cinnamon or Cherry Almond Baked Oatmeal Recipe (A Make-Ahead Breakfast):

What’s your Christmas morning like?

a. Run around like crazy making a special breakfast
b. Break out the cereal
c. Put a make-ahead breakfast in the oven and enjoy family time + a special meal Continue reading Soaked Apple Cinnamon or Cherry Almond Baked Oatmeal Recipe (A Make-Ahead Breakfast)

Reblog: David Lebovitz’s Thanksgiving Recipe Roundup

These look so good!

If you’re celebrating Thanksgiving this week, don’t finalize your menu before you check out this roundup of favorite holiday recipes by pastry chef and food-blogger extraordinaire David Lebovitz.

via David Lebovitz’s Thanksgiving Recipe Roundup — Discover

Buttermilk Biscuits

I remember learning to make these when I was really young. My first experience baking them was in a wood stove! While I’m thankful for modern conveniences nothing compares to the taste of those first biscuits I made.

A lot of people shy away from making biscuits from scratch but they are really quite simple. Continue reading Buttermilk Biscuits

Keurig: Cutting The K-Cup Cost

**Please note this post does contain affiliate links to which I may, possibly, earn a small commission from if you click on and purchase an item. For full disclosure click here.

So a couple of weeks ago I wrote about the Keurig Coffee maker I had received as a gift. We are still using it and still loving it. We used it over the weekend to make some big insulated cups  (I also have a couple of these) of coffee and cocoa to take with me when going on our hunting adventure.

One way we have found to save a bit of money is by not buying the cocoa in K-cups but rather the individual packets. The water heats up quicker than my tea pot and you can have a cup of cocoa in seconds. (I have a homemade cocoa mix that we will be using soon.) Continue reading Keurig: Cutting The K-Cup Cost

Meal Plans

Below are links to current and past meal plans that we have used here at our house. We do have many of the same meals on a semi regular basis but I try to work in new meals and recipes from time to time. I try to include links to most of the recipes that we use also.

Please feel free to use these plans to make your own meal plans for your family. You can also check out the Keeper of the Home tab for more information and ideas.

January 1-7, 2017 Meal Plan

January 8-14, 2017 Meal Plan

January 15-21, 2017 Meal Plan (Pantry Challenge Week)

January 22-28, 2017 Meal Plan

January 29-February 4, 2017 Meal Plan

February 5- 11, 2017 Meal Plan

February 12- 18, 2017 Meal Plan (Pantry Challenge Week)

February 19- 25, 2017 Meal Plan

February 26 – March 4, 2017 Meal Plan

March 5 – 11, 2017 Meal Plan

March 12- 18, 2017 Meal Plan

March 19 – 25, 2017 Meal Plan

March 26 – April 1, 2017 Meal Plan

April 2 – April 8, 2017 Meal Plan

April 9 -15, 2017 Meal Plan

April 16-22, 2017 Meal Plan

April 23-29, 2017 Meal Plan

April 30 – May 6, 2017 Meal Plan

May 7 – 13, 2017 Meal Plan (Pantry Challenge Week)

May 14 – May 20, 2017 Meal Plan

May 21 – 27, 2017 Meal Plan (Pantry Challenge Week)

May 28 – June 3, 2017 Meal Plan

June 4 – 10, 2017 Meal Plan

June 11 – 17, 2017 Meal Plan

June 18 – 24, 2017 Meal Plan

June 25 – July 1, 2017 Meal Plan (Pantry Challenge Week)

July 2 – 8, 2017 Meal Plan

July 9 – 15, 2017 Meal Plan

July 16 – 22, 2017 Meal Plan

July 23 – 29, 2017 Meal Plan

2016 Meal Plans

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Chocolate Chip Banana Muffins

So yesterday morning something was smelling really funky in my kitchen. I had a bowl of really ripe bananas that I thought may have been the reason for the smell. I decided to make some muffins with them but DS4 wanted chocolate chips in them too. He loves chocolate just about as much as I do so I thought it sounded like a pretty good idea.

If you want to find out what the funky smell was click here.

Chocolate Chip Banana Muffins

(makes about 24 muffins)


  • 5-6 medium bananas, mashed
  • 2 eggs
  • 2/3 c. milk (I used buttermilk)
  • 3/4 c. white sugar
  • 3/4 c. brown sugar
  • 3 c. all purpose flour
  • 2 t. baking soda
  • 2 t. salt
  • 2 t. vanilla (optional)
  • 1/4 – 1/2 c. chocolate chips
  • 1/2 c. chopped nuts (optional)


Preheat oven to 350.

Line a muffin pan with cupcake liners and spray lightly with nonstick spray or just spray the pan well.

Whisk together the dry ingredients and gently add in the chips and nuts. Set aside.

Whisk together the eggs, milk, vanilla, and bananas. Mixture will be slightly lumpy.

Gently stir into the dry ingredients. Mix just until blended.

Spoon the batter into the muffin cups or use an ice cream scoop.

Bake for 15-20 minutes until the centers are slightly springy. (Or do the toothpick test.)

Cool slightly and enjoy.



Oh my! I just had a craving for a Fluffernutter… my fingers are still a bit sticky from it too.

I know this is really not the most nutritious thing to eat for lunch but it certainly was good.

You can also substitute the peanut butter for Nutella…. mmmmm.



  • Peanut butter or Nutella
  • Marshmallow fluff or creme
  • Bread


Spread peanut butter or Nutella on one side of one piece of bread.

Spread marshmallow fluff on another slice of bread.

Put the two pieces together and Enjoy.

These go really well with a cold glass of milk!