Lemon Pie

Hi Guys, this recipe is something that everyone can make with just a few ingredients.  I wanted something for dessert but didn’t want to do a lot of baking.

This is a quick, easy and inexpensive dessert to make that the family will enjoy and love.



1 box Jello lemon flavored mix

1 cup hot water

1 cup cold water

1 tub of cool whip

1 ready-made pie crust

zest of 1 lemon


Make the Jello using the 1 cup hot water and let the Jello mix dissolve.  Then add in the 1 cup of cold water and mix well.

Let the Jello chill in fridge for a few hours then add in the cool whip and lemon zest and stir that in until well mixed.

Put back in fridge and let the Jello mix set for a few hours.  Once set put the Lemon filling mix into the pie crust and spread evenly.  Cover with plastic wrap and finish the setting process in fridge over night.

Optional: garnish with some lemon zest



Banana Muffins

Hi guys, coming back with this amazing recipe that I found on Pinterest TheDIYLighthouse.com.  I needed to find a quick and easy recipe to help me use us my over ripe banana and I found this one.

If you love the smell and taste of bananas then this is differently the recipe for you.  My family just loved this recipe in fact the muffins didn’t even cool before my family was taking the muffins to try.   I hope you try this recipe and head over to the TheDIYLighthouse.com and check out her recipes.



1 1/2 cups of flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 very ripe bananas mashed (you can just use a fork to mash)

3/4 cup granulated sugar

1 egg

1/3 cup melted butter

1/2 tsp. vanilla



Preheat your oven to 350ºF.

Line your muffin baking tin with paper baking cup or lightly grease your muffin tin.

In a bowl, mix together the flour, baking powder, baking soda and salt

In another larger bowl, mix together the mashed bananas, sugar, egg, melted butter, and vanilla.

Then mix in dry ingredients in the wet ingredients bowl and mix well.

Scoop your muffin batter into your muffin cups using a 1/4 measuring cup

Bake for 20-25 minutes.

Use a toothpick to insert into center of muffin is will come out clean when done.  Muffins will also turn a golden brown on top.

Place the muffins on a cooling rack



Hamburger Soup

Hi guys, I am back with another easy delicious recipe for you.  This is easy enough to cook after work when you want to make some good soup.

This recipe didn’t take that long to prep or cook and you can pre-prep and cook parts of this dish to make it even easier to make after work.  My family absolutely loved this soup and it is a keeper.   As the weather gets colder we are all looking for something to warm us up in the inside and this soup will do just that.  I hope you like and try this recipe.




2 lbs. ground beef

1-cup carrots chopped

1-cup celery chopped

1 medium size onion chopped

1 small can tomato paste

1-cup beef broth

4 cups water

4 bouillon cubes

1 8oz can tomato sauce

1 tsp. fresh minced garlic

½ tsp. onion powder

½ tsp. garlic powder

Salt and pepper to taste



Cook the ground beef until no longer pink and drain any access fat from meat. Set aside until needed.

In a Dutch oven pot on a medium heat, add about 1 teaspoon oil and let it get hot.  Then add in the carrots, onions, celery and cook until for 3 to 4 minutes.

Add in the ground beef, minced garlic, and tomato paste and mix well. Then add in the beef broth, water, and bouillon cubes and stir until all combined.

Add in the seasonings, tomato sauce, and water and stir until all is combined.

Bring to a boil and then lower heat to medium low and let the soup cook for about 30 minutes or until vegetables are tender.


Note: you can pre-cook the ground beef and freeze until ready to make the soup.  You can also do the same for the vegetables or just use frozen pre-cut vegetables.

Cranberry Sauce From Scratch

hi guys I’m back with a holiday recipe for you.   This is something I always have on my Thanksgiving table each year.

This is super easy to make and very delicious.  I couldn’t believe it myself how easy and tasty this is.   This is definitely hiw I make my cranberry sauce going forward.    I hope you try and enjoy.



1 package of fresh cranberries

1 cup water

1 to 1 1/2 cups of sugar.  (To your taste)


in. Medium pot put in the water, cranberries and 1 cup of sugar.  Bring this to a boil.   Once to a boil then let it boil for 10 minuets with a lid on.   The berries will begin to pop and that is what you want.   Give the sauce a taste to see if you want to add more sugar at this time   I added 1/2 more cup to mine


Let cool for a few minutes and using an emulsion blender purée until smooth.

Put in cranberry sauce into an air tight container and put in fridge until firm.

Ready to serve


Mini Lemon Bundt Cake

Hi guys, here is another great dessert you will just love.  I found a recipe on Pinterest but adapted it to make the cake I wanted.   I did make my icing a little to thin but it still taste amazing.

My husband loves lemon cake so I wanted to do something special for him so I made these mini bundt cakes.  These are just the right size for a dessert for one.

The bundt pan I got from Wal-Mart years ago, but you can find these now anywhere on the internet.



2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
1/2 cup butter, softened
1 cup milk
1 tsp. lemon extract
2 eggs


3 tbsp. powder sugar

2 to 3 tbsp. milk

1 tsp. lemon extract

Note: use more milk if to thick



Preheat oven to 350*F.  Butter and flour bunt pan or mini bunt baking pan and set aside.

In a large mixing bowl sift together the flour, sugar, baking powder and salt.
In another bowl using a hand mixer, mix together the butter, milk, and vanilla until creamy.
Add eggs and mix until eggs are well incorporated.
Pour wet batter into dry mix and mix well with hand mixer.


Pour the cake batter into the prepared pans, dividing equally between each bunt pan.(if using mini pan).


Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven.

Let cakes cool for about 10 minutes before removing them from pan.  Place on cooling rack to cool completely.

Drizzle over icing and enjoy.


Recipe adopted from Foodforahungrysoul.blogspot.com


Chicken Broccoli with Alfredo Sauce

Hey guys, I am and have another great and tasty recipe for you.  This is also an easy recipe for those after work meals when you are to tired to cook.

This meal is easy to put together and can be prep ahead to make after working cooking even easier.  I had put the chicken into my crockpot and let it cook for about 3 to 4 hours on high, so no fuss there.  I just seasoned the chicken with some garlic, and onion powder and a little of Italian seasoning along with 2 cups of chicken broth for more flavor.  You can cook the chicken in advance and just freeze it.  I do that all the time and it saves me so much time after work when having to cook.



3 chicken breast cooked and chopped

1 package of frozen broccoli thawed (or fresh)

1 box of Panne pasta

1 cup of heavy cream

½ to 1-cup Parmesan cheese shredded



Cook the pasta according to package directions, and then drain the pasta and set aside.

In a medium or large pan add in the cream over medium heat.  Then add in about ½ cup of the Parmesan cheese and stir well.  Let the cream simmer for a few minutes and it should start to thicken.  If sauce is not thick enough add in more of the Parmesan cheese until the sauce it think enough for you.

Then add in the broccoli and mix that until coated well with the sauce.  Now add in the chicken and mix well.


You can add more Parmesan cheese on top.


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