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I don’t know about you guys and gals, but a hearty pan of lasagna is just what I need in my life from time to time. My husband and kids love the stuff, too. So, that’s a plus because getting everyone to be on the same page about dinner is a big task. My little ones love the melty cheese, sauce, and ground beef and sausage. When the kiddos are happy with their meal, mama is happy.

Another thing that i really like about this recipe is how easy it all pulls together. This isn’t a fancy schmancy lasagna recipe that requires you to do backflips to complete. Could you imagine doing backflips through your kitchen? I’d probably knock over everything i owned haha! Okay, enough of that silliness and let’s get to making this lasagna!

Recipe and photo courtesy of The Pioneer Woman.

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Quick Tip: Add a dollop of sour cream to individual servings as a garnishment.

My husband absolutely loves Deviled Eggs. They are his favorite thing to eat at picnics, holiday dinners, you name it, he loves them. So, I thought I’d change things up a bit and make him these new and improved deviled eggs. These contain a BBQ rub. They taste really good and I hope he likes them because I sure do!

I took a few of these little guys over to my neighbor Sally to see what she thought of them. At first, she turned her nose up to the fact that they had BBQ rub in them, but I convinced her to try one and boy, was she ever glad that she did!

Recipe and photo courtesy of Jess Pryles.

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Quick Tip: Try to not overcook your eggs as you don’t want them to be rubbery.

Hi, guys and gals! I hope this post finds you well. Today, we will be making a broccoli and cheese casserole meal. The ingredients are simple and the results are amazing! I don’t know about you guys but I am often a very busy mom. With maintaining my work-from-home business to making sure each child has what he or she needs, life can get hectic. It’s meals like this that totally save my day.

Now, this casserole is more of a side dish as is, but I upped the ante and added in diced chicken breast meat to my recipe. I instantly turned this side dish into an entrée. We had our protein and veggies all together in one casserole. Perfection! I paired this casserole with some breadsticks and applesauce for a complete meal. Success!

Recipe and photo courtesy of All Recipes.

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Quick Tip: In this recipe, you can use either fresh or frozen broccoli. I used broccoli from my garden and it turned out deliciously!

This week is cookie baking week at my house. Every year during the beginning of fall, I bake batch after batch of cookies all day to freeze for the upcoming winter months. It’s always nice to pull out a fresh batch of cookies from the freezer to enjoy. All you do is warm them in the microwave or allow to thaw on the countertop for a quick snack. I typically stick to the traditional recipes, but I like to toss in a few gourmet cookies to the mix.

That’s when I discovered these awesome gingersnap cookies. Just the name sounds tasty! I made three dozen of these little beauties and I’m glad that I did because my family has already eaten one. I’m all like, guys, those are for the freezer! Haha! I know gingersnaps are technically a traditional cookie but I’ve never made them before this. I’m glad that I did!

Recipe and photos courtesy of Beki Cook’s Cake Blog.

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Quick Tip: Make sure to liberally grease your cookie sheets with Pam cooking spray.

This Delicious Bread Will Be Falling Apart In Your Mouth And Delighting Your Senses

Apple bread is one of my favorite sweet breads in the whole wide world. Yes, I am partial to banana and pumpkin loaves, too, but there is just something special about a sweet apple bread that gets my heart pounding. Maybe it’s because it reminds me of the apple orchard I used to go to as a young girl.

I always loved going to this place. The smells of the cider and cinnamon doughnuts cooking were heavenly. Do you have any childhood memories that are invoked by food? Once I got older, married, and had a few little ones of my own, I would take my kids to the very same apple orchard.

My son, when he was about three, would swipe apples and take little bites out of it before I could stop him. Luckily, I knew the owner and she always laughed it off. I’d buy my apples and we would head on home to bake this bread. Sweet memories! I can’t believe how fast the years are flying by!

Recipe courtesy of Recipe Hubs.

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Quick Tip: This recipe says to peel your apples but you don’t have to if you don’t feel like it. The skins on the apples will give the pull apart bread a little more texture and fiber.

This past holiday season, I discovered apple crisp.  My mom made it for a gathering and I was hooked.  This was the best dessert ever.  I couldn’t get enough of it. I came home and searched for a great, simple recipe and found this one. What makes this recipe different than other crisp recipes is that it is a cookie apple cobbler crisp. You might be wondering what that is. Well, it is basically a little slice of heaven in a baking dish.

This recipe only has 5 ingredients and will be ready to go in no time.  It is ideal for the holidays, but perfect year round.  There’s nothing better than having this apple crisp with a generous scoop of vanilla ice cream on a warm summer day. Or, you can serve it as a dessert during a holiday party. It really does not matter when you serve this apple cookie cobbler because the results will all be the same; it gets eaten quickly!

Recipe and photo courtesy of Serious Eats.

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Quick Tip: Serve this apple crisp with some ice cream. Yum!

My neighbor Sally and I were talking the other day about all of the fattening desserts that we love to indulge in from time to time. Sally said she had tried this dessert called “Death By Chocolate Cake” at a party last weekend. I asked Sally what the heck kind of party she was at and she it was a direct sales party for some sort of makeup. I’m glad I didn’t have to go haha! However, I wouldn’t have minded having a slice of that cake.

Sally assured me that you don’t really die from eating this cake, and it was incredibly good. She also said that it only takes about 35 minutes to make. Okay, so now I totally have to make this cake and share the recipe with all of you. Yay, me!

Recipe courtesy of Elizabeth Ann’s Recipe Box.

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Quick Tip: Serve this cake with your favorite ice cream or whipped cream.