Archives for category: Dinners

Don’t let the lack of updates fool you. I have been cooking and baking up a storm! For example, one week in March (7 days in a row) I cooked homemade meals every night. Well, a combination of crock pot meals and other on-the-spot meals. Another time, I made 2 cakes and 1 banana bread in one night. Now, for some of you that might not seem so strange. But for me, that’s a lot of cooking/baking progress. Want to see what I’ve been making?

I thought so. ;D

First up is the Strawberry Lemonade cupcakes I made for Jeremy’s house warming party. Original recipe:

I have a confession. I absolutely hate zesting lemons. Also, I love lemon goodies, which usually 9 times out of 10 require lemon zest. So, with these I got a bit lazy. I used more of the dry lemonade mix and some lemon juice (not fresh… I know! I’m bad.) in the frosting. They still turned out awesome and everyone had lots of compliments for them. We had not a one left over at the end of the night. Success!


As you can see, I also got lazy with making mini cupcakes, so I made some regular sized ones, also. This worked out well, as some people wanted just a bite, and some people wanted a whole cupcake. Mostly, our guests wanted a whole cupcake after trying the bite-sized ones. They were just that yummy!

Next up is the Crock Pot Hawaiian Meatballs recipe from Six Sisters’ Stuff. Original here:


This was a super easy recipe to make. I used frozen turkey meatballs, and it turned out delicious! Served over white or brown rice, and you have a scrumptious meal!


I could not, of course, get the sauce to thicken. But I think that’s more of a result of my crock pot than the recipe. We poured the juices over the rice, which absorbed the flavors really well. 10 out of 10!

#3 on the list is the Peanut Butter Banana Bread! Original recipe here:

Not much to say on this one. Super simple, super delicious. Even Jeremy, who isn’t particularly fond of peanut butter, enjoyed it.


Next is Four Cheese Macaroni. Here’s the link:

Now, I’m not going to lie. I didn’t use brick cheese. I used the goat cheese, the cheese soup, and shredded cheddar. It was still amazing. Jeremy loved it, but he loves most anything with cheese in it. I also used rotini noodles instead of penne.


#5 and #6 on my list of yums: Orange Creamsicle Cake and Red Velvet Poke Cake. Recipe here: and here:


Doesn’t that look yummy?! And with only 3 ingredients, it just couldn’t be easier. I’m looking forward to making this one again with a different kind of juice for different, albeit yummy, results!

The red velvet poke cake was fantastic! I didn’t add the crushed Oreos on top, just because that was my personal preference. The only thing I’d recommend is to make it when it’s going to be eaten all in one go, like a party. It was certainly edible a few days after, but the pudding made the cake kind of soggy, and it lost a bit of its glamor. I’m sure the Oreos would have been moist after a few days, too. Definitely one for the cookbook, though! Here’s a picture of both cakes after they were done:


Last, but not least, for this entry is the Cherry White Chocolate Pudding Cookies:

These are fantastic.IMG_20130227_210824Super easy to make (do you see a pattern here?), and easily one of my favorite cookies to make. Ok, really they’re one of my favorite cookies to eat. Definitely. Again, a huge hit with everyone I shared them with. They’re lucky I shared at all. 😛

Well, that wraps things up for this entry. I have a few more things to post in different blog entries, so look forward to that! Take care!


A few months back, a friend of mine posted a link on Facebook to a delicious sounding recipe. It was for a Sour Cream Noodle Bake from The Pioneer Woman:
I decided to give it a try, and it was amazing! My boyfriend, our friend James, my parents and I all loved it. It’s wonderfully savory. And filling! Now, its become a regular recipe for dinner. I don’t have a weekly menu or anything. But when I want something easy that I know we’ll enjoy for a few days, this is what I make.
I just so happen to be making it for dinner tonight. Now, The Pioneer Woman has some awesome pictures on the link I provided, but I’ve decided to take a few of my own. First, here’s the recipe, with a few changes:

Sour Cream Noodle Bake


•    1-1/4 pound Ground Chuck
•    1 can 15-ounces Tomato Sauce
•    1/2 teaspoon Salt
•    12 ounces Egg Noodles (The original only calls for 8 oz, but I use a whole 12 oz bag of No Yolks Extra Broad.)
•    1/2 cup Sour Cream*
•    1-1/4 cup Small Curd Cottage Cheese*
•    1/2 cup Sliced Green Onions (more or less to taste)
•    1 cup Grated Sharp Cheddar Cheese

*I usually add more sour cream and cottage cheese to compensate for the extra noodles. It’s not exact, I just eyeball it.

  1. Preheat oven to 350 degrees.
  2. Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt. Stir, then simmer while you prepare the other ingredients.
  3. Cook egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine sour cream and cottage cheese. Add to noodles and stir. Add green onions and stir.
  5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese.
  6. Bake for 20 minutes, or until all cheese is melted.

*NOTE: My mom has a severe allergy to black, red and white pepper, so I always omit those from my cooking. If you like pepper, of course you should feel free to add it in, like the original recipe calls for.

Now for some yummy pictures!

By the way, it’s my half birthday, today! What a nice way to celebrate!