White Beans and Smoked Sausage 

I love white bean and ham soup, although my husband doesn’t care for ham too much, so this recipe appealed to me since it was made with smoked sausage and I could use beef smoked sausage. It was delicious and I served it with cornbread with butter and honey, yum! 


– 1 pound smoked sausage, the oval shaped one, sliced into 1- inch rounds 

– 2 cups chicken broth 

– 4 cloves of garlic, minced 

– 1 tsp. oregano 

– 1 tbsp. Olive oil 

– 2 cans cannellini beans (white beans), rinse the beans from just one can

– 1/2 can of petite diced tomatoes (you can use more if you want) 

– black pepper to taste 


Begin by heating up some Olive oil in a large skillet with tall sides. Add in the sliced sausage and cook until browned on both sides. Remove to a paper towel lined plate, set aside. 

Drain off some of the oil from the pan the sausage cooked in. Pour the chicken broth into the pan and add the garlic. Turn up to medium heat and then reduce to a simmer. Add in the beans, oregano, and diced tomatoes. Then add in the browned sausage and pepper. Taste and adjust the seasoning. Let the liquid reduce and mash up a few of the beans to make the broth a little thicker. Once the mixture gets to desired thickness, remove from heat and serve with grated Parmesan cheese and cornbread. 



BBQ’d Hamburgers 

My husband got a meat smoker a few months back and we have been thoroughly enjoying it! You can also use it as a regular grill for quick things like hamburgers, hot dogs, and we even made pizza on it the other night! Best purchase ever! The last time we made burgers I tried a new recipe that we were pretty impressed with, so I thought I’d add it to my collection on here. 


– 2 pounds ground beef, we usually do 85/15 

– 1/2 cup shredded Monterey Jack cheese 

– 1/4 cup good quality BBQ sauce 

– onion powder, seasoning salt, and cracked black pepper. I didn’t really measure these but would probably say a 1 -2 tsp. of each. Add more or less depending on your taste buds. 


Combine all ingredients in a medium sized bowl. Mix well with your hands and form into patties. I usually get 5-6 patties for this recipe. Grill a few minutes per side until done in the middle. Top with more slices of cheese and serve with all the burger fixings. 



Also, how cool is this silicone steamer basket?! My husband bought it for me and I love it! It’s dishwasher safe and flexible to fit many different sized pots. 



Easter 2015 

Easter was especially special this year with our newest addition. We did an Easter egg hunt with our three year old, Easter baskets, played outside, and I made a delicious Easter dinner. As I’ve mentioned before, my husband isn’t a huge ham fan so I normally go a non traditional route for Easter dinner. This year I made a pot roast with all the fixings and the most delicious double carrot cake for dessert. The carrot cake and pot roast recipes are on here if you want to check them out. 

I hope everyone had a great Easter! 

Rejoice! He Is Risen! 🙂 



Tortellini Primavera 

I saw this recipe on an episode of The Pioneer Woman and it just sounded delicious! My husband isn’t a big ham fan, but even he enjoyed it and so did our three year old! It’s a nice and light meal and is perfect for Spring! 


– 2 tbsp. butter 

– 1 whole medium onion, diced 

– 3 cloves garlic, minced 

– 3 whole carrots, diced 

– 1-1 1/2 cups cauliflower, chopped into small pieces 

– 1/2 cup chicken broth 

– 1/3 cup heavy cream 

– 1/2 cup grated Parmesan cheese (the fine cheese by Kraft) 

– salt and pepper to taste 

– 1 cup cooked ham, diced 

– 1 cup frozen peas 

– 1 pound cheese tortellini, unfrozen

– extra parmesan for serving 


Begin by cooking the tortellini, cook a few minutes less than the package directions say. Drain and set aside. 

Melt the butter in a large stockpot. Add the onions and garlic and cook for about a minute. Add the carrots and cauliflower, stir and cook for a couple of minutes. Add the chicken broth and cook for about 5 minutes, until the liquid reduces a bit. Stir in cream and parmesan and stir. 

When the mixture is hot, stir in the peas, ham, salt, and pepper. Allow the ingredients to heat in the sauce. Once heated, add the cooked tortellini. Taste and adjust the seasoning as needed. Serve with more grated Parmesan. 



Lactation Cookies 

After I had Olivia I unfortunately ended up back in the hospital a week later with an infection. Since we didn’t want the baby being exposed to any germs while I was there she just stayed home with my husband. I tried to pump while I was there but didn’t keep up with it enough and my milk supply took a huge hit. After returning home I did a lot of research on ways to get my milk supply back up. I came across lactation cookies which have Brewer’s Yeast, Flax Seed, and Oatmeal in them. All which are known to increase milk supply. I looked at a lot of different recipes until I found one that looked good. The great thing about these cookies is they taste great and even people who are not nursing mother’s enjoy them. 


– 1 cup butter, softened 

– 1 cup sugar 

– 1 cup brown sugar, packed 

– 4 tbsp. Water 

-2 tbsp. Flaxseed meal 

-2 eggs 

– 1 tsp. vanilla extract 

– 2 cups all purpose flour (I may experiment with whole wheat flour next time) 

– 1 tsp. baking soda 

– 1 tsp. salt 

– 3 cups old fashioned rolled oats (not the instant kind) 

– 2 cups chocolate chips 

– 4 tbsp. Brewer’s yeast 


Preheat oven to 350F. 

Mix the flaxseed meal with the water and let sit 5 minutes. 

Sift  together the flour, Brewer’s yeast, baking soda, and salt. Set aside. 

Add the butter, and both sugars to the mixer and beat well. 

Add eggs one at a time, and beat well after each addition. 

Add the dry ingredients to the mixer and beat until everything is incorporated. 

Fold in the rolled oats and the chocolate chips. 

Using a cookie scoop, drop dough onto silpat lined baking sheets and bake in your preheated oven for 12 minutes. 

Once you remove the cookies from the oven, allow them to sit for a few minutes before removing them to cooling racks to cool completely. 



Rice Krispie Treat Eggs 

This was my first week on my own with the girls after all our family left. I was a bit scared at firs, but I think the transition has gone fairly well. Much better than I thought it would! I’ve been trying hard to make it a point to do something with Paisley every day so she doesn’t feel lost in the shuffle. On Tuesday we painted an Easter bunny cutout together, Wednesday she had a friend over to play, and today we made these Rice Krispie eggs. I found this recipe on The Pioneer Woman (my idol)’s page and thought it seemed like a great activity to do with big sister. We had a lot of fun making them together and it was just something she got to do with mommy by herself. 


– 6 cups Rice Krispies cereal 

– one 10 oz. bag mini marshmallows 

– 4 tbsp. (1/2 stick) butter

– Hard shelled Cadbury chocolate eggs 

– assorted sprinkles 

– plastic Easter eggs 


Begin by melting your butter in a large stock pot. Once the butter is melted, add in the whole bag of marshmallows. Using a wooden spoon, continue to stir the mixture until the marshmallows are completely melted. Remove the pan from the stove (so the mixture doesn’t burn) and add in all the rice cereal. Stir until completely incorporated. 

Now, take your plastic Easter eggs and lightly spray them With nonstick  cooking spray. Fill the bottom of the egg with some of the marshmallow mixture and press into the egg. Place a chocolate egg in the center of the mixture and press firmly. I made a little well with my finger and then let Paisley put the egg in, it was easier for her than putting the egg in herself. Now, fill the other half of the egg with more of the marshmallow cereal mixture and close the egg firmly. When you open it up, you’ll have an adorable egg shaped Rice Krispie treat 🙂 

Place the treat eggs in an empty egg carton and decorate with the assorted sprinkles. You can roll the eggs in the sprinkles, but Paisley just decorated them right in the carton. 

Store in an airtight container and enjoy!