The Adult Fruit Roll-Up

Facebook is great for advertising delicious looking sweets, that make you uncontent with life, until you go to Walmart and spend 20 plus dollars buying the ingredients and an hour preparing them, just to see if the taste is as good as the picture. 

Well Facebook has nailed me with this the last two weeks. First it was the Banana Bread Bottomed Cheesecake, and this week was an Angel Food, fruit and cream cheese roll up. Both were amazing, but I would have to say the Angel Food dessert stole the show. 

I decided it was appropriate to try for the Memorial Day holiday, only partially because of the patriotic color combination made with the blueberry and strawberry topping. I mostly decided to give it a go, because I know my dad is obsessed with blueberries and the rest of the family, well, we just like anything sweet. 

It was a true success! Well the taste of it anyway. The look, not-so-much. As you can see with the below expectation vs. reality picture I posted on Snapchat. 

Yea, it didn’t look as pretty as the Facebook picture, but I also don’t claim to be Betty Crocker. However, I knew it was a true success, when there was not even a crumb left in the pan, and Brandi kept sneaking bites from the rest of us. 

Anyway, I am here to share how to make this delicious dessert with all of you, since the Fourth of July is right around the corner. But honestly, don’t wait that long to try it out. Give it a trial run first, simply for your pleasure. 

The Adult Fruit Roll-Up 

Ingredients | •Box of Angel Food Cake Mix •8 oz cream cheese • 1.5 cups of heavy cream •1 teaspoon of vanilla extract •1.5 cups of strawberries •1.5 cups of blueberries •powdered sugar 

Preparation | •Prepare the Angel Food Cake Mix, following the directions on the box •Pour onto backing sheet on top of parchment/wax paper •Bake at 350 degrees for 20 minutes • Lay a clean dish towel flat on the counter and sprinkle powdered sugar on the towel, before placing the cake on top of the towel, and removing the wax paper from underneath •Roll the cake, along with the towel, up •Let cool at room temperature for two hours, or if you are too eager, place in freezer for a few minutes until the cake cools down •While that is cooling, prepare the cream cheese mix, by combining softened cream cheese, heavy cream, vanilla, and 3/4 cups of powdered sugar together until smooth •Remove cake from freezer and spread half of the cream cheese mixture on top of it. Also add strawberries and blueberries as well •Roll the cake back up, this time without the towel • After it is rolled up, spread the rest of the cream cheese on top and the remainder of the fruit as well •Finally, eat up, and try to share! 

Trust me, this will not disappoint. It is amazing! Just might not look as pretty as anticipated. But it doesn’t need to look pretty to get in your belly. As you can see, I didn’t have any issue downing the first piece even before taking it to the picnic. 


Lick Those Chops 

I absolutely love finding new crockpot recipes to try out on my days off. There is nothing better than prepping for dinner in the morning, and having the rest of the day to get other tasks done, while your dinner is simmering in the slow cooker. It takes a little stress out of the day.

Tuesday was such a nice day, so I wanted to take advantage of the sunshine. I put the ingredients in the crockpot on low, threw a few loads of laundry in, and decided to treat myself and Duke to a three mile walk. I didn’t have to worry about getting back in a hurry to prep and cook dinner. I could take my time and just enjoy the day. 

And there are a ton of beautiful, sunny days ahead, as we continue with Spring and merge to Summer. So, I am going to share with you a crockpot recipe that is easy, delicious, and will give you the time to enjoy the sunshine.

 Serves 8 | Prep Time 5 Min. | Cook Time 7 Hours

Ingredients : 1/2 cup light brown sugar | 1/2 cup ketchup | 1/4 cup soy sauce | 3 tablespoons Sriracha | 1 teaspoon minced garlic | 1 teaspoon pepper | A dash of salt |3 pounds of boneless pork chops | 1/4 cup cornstarch | 1/4 cup of water

Directions : Add all ingredients, except for the pork chops and corn starch, to the slow cooker. Stir ingredients to mix. | Add in pork chops and cover  both sides in mixture. |Cook on low for six hours. | Add in slurry of cornstarch and water. | Cook and additional hour.

Now, go enjoy your walk. You’ll be ready to lick those chops when you get back in!


Honey, Garlic Slow Cooker Ribs

I am no five star chef, but I could have fooled some people with my meal yesterday.

After eating my usual meal of Velveeta Mac N’ Cheese on Monday, due to the fact that Zach was at an event that night, and I was on my own for dinner, I thought I should redeem myself with a mouth-watering crockpot meal. Plus, Zach kept throwing subtle hints on Facebook that he wanted ribs, so I delivered – And let me tell you, he was very satisfied.

So ladies, put down the Velveeta, even though I know how amazing it is – at least for tonight. Cook your boyfriend, husband, or family a delicious meal, so they can get off your back. Trust me, you will happy too.

Slow Cooker Ribs


2-3 lbs of pork ribs, 1 tablespoon of salt, 1 tablespoon of pepper, 1 tablespoon of Paprika, 1 tablespoon of chili powder, 1 cup honey, 1/2 cup soy sauce, 10 cloves or 10 teaspoons of minced garlic.


Season the ribs on both side with the mixture of salt, pepper, paprika, and chili powder.

Add the honey, soy sauce, and minced garlic to the slow cooker.

Transfer seasoned ribs to the slow cooker and cover on both sides with the sauce.

Cover and cook on high for 5 hours.

Parsley Potatoes


1 bag of baby red potatoes, salt, pepper, butter, and parsley leave crumbles.


Boil the potatoes in hot water in the morning when you are preparing the ribs in the slow cooker. Make sure they are soft inside, before transferring them to a bowl to hold in the fridge.

about 40 minutes before you are eating, take the potatoes from the fridge, and cut them in halves on a baking sheet.

Cover each half with a dab of butter, a sprinkle of salt and pepper, and some parsley.

Put in the oven at 350 degrees for a half hour.

Parmesan Covered Asparagus  


1 bag of full asparagus, 3 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 1/2 parmesan cheese.


Cut the stems off of the asparagus.

Place them in a mixing bowl, and drizzle the olive oil, salt, pepper, and parmesan cheese on top. Mix everything together in the bowl.

Place them on a baking sheet, and cook them in the oven with the potatoes at 350 degrees for about 30 minutes.

All I’m going to say to close this post, is your welcome. Please enjoy. 

That’s a Load of Crock

Yesterday was another one of those days. The wake up before 9am to make it to the grocery store, throw three loads of laundry in, clean the bathroom, sweep the floors, and of course prepare a tasty feast kind of day. 

So I know what the question on everyone’s mind is: what did she cook in the crock pot this week? Well folks, I decided to try something new. I decided to make chicken and buscuits. It was a feel good, make you feel bloated kind of Tuesday. And yes, it was delicious. 

I’ve already had quite a few people ask me for the recipe, so I decided to share it with the world, well, at least my readers. So continue reading to learn how to fill those bellies with an amazing crock pot dish. 

{What You’ll Need} **serving size of 8

  • 1 bag of baby carrots 
  • 1 small onion 
  • 1 bag of frozen pees 
  • 2 cans of cream of chicken soup 
  • 1 can of chicken broth 
  • 2 10oz cans of busicuit dough 
  • 2 tablespoons of butter or margerin 
  • 2.5 pounds of skinless chicken 

{Time to Create} **Prep will take 20-30 minutes and cooking time will be 6 hours. 

  • You will first begin by chopping up those fresh veggies. You will need 1 cup of carrots chopped and 1 small onion minced. And please, do yourself a favor, and crack a window. You don’t want to start crying – hold yourself together. 
  • You will then place the 2.5 pounds of chicken breasts on the bottom of the slow cooker.
  • Top the chicken with the 2 cans of soup, the chopped veggies, the 1 cup of frozen peas, and the 2 tablespoons of margerin. Follow that with the can of chicken broth. The chicken should be covered. If not, add more chicken broth. 
  • Cook all of this on high for 5 hours. 
  • One hour before serving, take the chicken out and cut it into pieces. You can also pull it apart with your fingers, if that is easier. Also, cut the buscuits into pieces and place that on top of everything else in the slow cooker. All that dough though. 
  • Let everything cook on high for another hour, or until the dough is done all the way through. 
  • And the most important step : pour yourself a glass of red wine to enjoy while your watching that dough rise. 

You are now ready to serve it up. And trust me, you won’t be disappointed. It is delicious. I am not serving you a load of crock. 

    We Got Roasted 

    We got roasted yesterday. 

    No, I’m not talking about Justin Beieber roasted. I’m talking about how we stuffed our faces with two and a half pounds of pot roast slow cooked in the crock pot. I’m not speaking for any of you, but I think our idea of getting roasted is slightly more enjoyable than what Justin Bieber had to go through. 

    I definitely love days off. It’s the two days a week that I actually feel domesticated. I spend those two days doing laundry, dusting and sweeping the house, binge watching Netflix (hey, I have to have some guilty pleasures) and lately making something delicious in the slow cooker for dinner. And surprisingly, the food I have made in the crock pot has been yummy. Look at me – I’m just growing up so fast *cue the sentimental tears*. 

    Remember the last concoction I whipped up? The Not Your MaMa’s Chili? Well if you don’t, you can click on this link to read up on that. 

    But this time, I stayed a little more tradional with my pot roast. I followed my mom’s recipe to a tee, and that is why, I will call this crock pot dish: This is Your MaMa’s Pot Roast. 

    Follow the steps below, and trust me, your taste buds will do a happy jig. 

    {What You’ll Need} 2.5 pounds of beef roast – 2 envelope packets of ranch dressing powder – 2 envelope packets of brown gravy mix – 1 envelope packet of Italian dressing power – 5 to 6 red potatoes – 1 bag of baby carrots – 1 onion 

    *Picture above was at the beginning of the 8 hours*

    {Let’s Roast It} First, you will put the beef roast in the crock pot. From there you will surround it with the full bag of baby carrots and the 5 to 6 red potatoes each cut into fours. You will then pour in the 2 packets of ranch dressing powder, the 2 packets of brown gravy mix, and the 1 packet of Italian dressing powder, and follow that up with a 2 cup of water chaser. This will form the juice/ gravy that will help the roast soak up all the flavor – yumm! Finally, you will cut the full onion in half, and will place one half on the left side of the beef roast and the other half on the right side. Place the lid on top, and let all those flavors simmer on high for 8 hours. 

    *Half way through*

    When 5:30 rolled around, I was more than excited to soak my fangs into the pot roast. I mean I spent all day with my nose soaking up the delicious flavors that were teasing me. When I took the first bite, I was more than pleasantly surprised. In fact, I shouted out to Zach, “This is good. I mean, it’s like really good. I am so proud of myself.” Even though he didn’t say those exact words, he did have three helpings, so I think it’s safe to say, he enjoyed it as much as me. And don’t worry everyone, Duke did get a taste of it too. He liked it so much, he licked both of our plates completely spotless. 

    *Finally complete*

    The best part is, we still have left overs! So tonight, we are going to make ourselves some hot roast beef sandwiches with some mashed potaters. It’s going to be amazing! And yes, you all are invited. We have plenty! 

    Not Your MaMa’s Chili 

    Sundays. Good for messy buns, oversized hoodies, dog cuddles, football, and some crockpot cooking. 

    With the temperature dropping outside the past few days, I decided to heat things up inside with some spicy and steaming chili. 

    The chili recipe was given to me from my dear ole’ mom. Of course, I added a little pizazz of my own. I wanted to spice it up a bit. Make things a little interesting. 

    I like to call this creation…Not Your MaMa’s Chili. 

    {Ingredients} 2 lbs ground beef, 1 onion, 1 green pepper, 1 can of tomato juice, 1 bottle of ketchup, 3 cans of kidney beans, brown sugar, chili powder, and a jar of jalapeños. 

    {Preparation} Brown the ground beef in a pan and mix in a chopped onion and green pepper. After that is done browning, dump it in to your slow cooker. Add the can of tomato juice, about half a bottle of ketchup (can add more if you would like), the 3 cans of kidney beans, a few dashes of brown sugar, some chili powder (to your preference of spiciness – I added a good 4 to 5 tablespoons), and then the jar of jalapeños (if you feel daring – but don’t be a bunch of wussies). Let that concoction cook for about 6 hours. Stir it occasionally. Don’t forget to add some cheese once you transfer it to the chili bowls. 

    Waaaalaaaa, you have some delicious chili to share with family and friends while screaming at the tv over some football. 

    Trust me, you’ll need a lot of water. If you make it how I did, it will for sure be kicking your butts. I definitely added an excessive amount of chili powder. Only few were brave enough and strong enough to eat a second bowl. But on the bright side, it definitely warmed up our bellies on a “chili” day (pun intended). 

    So if you like spicy and you’re looking to be a little daring, try your tongues out with Not Your MaMa’s Chili. It will become a Football Sunday Special. 

    The ‘Mutts’ of Mountain Cuisine

    Things got a little more tasty in the mountains last night.

    Swimming turned into a fire which turned into creating the perfect Mountain cuisine known to all us Mountain people as Mountain pies. And if you’re not Mountain people and you’ve never had the privilege of salivating over such a delicious creation made over an open fire, than I’m sorry for your unfortunate. 

    But have no fear – I’m bringing a little piece of Mountain heaven to your bellies tonight. So grab some folding chairs, a few close friends, and get ready to make the perfect Mountain Pies. 

    First off, you need to know, that with Mountain Pies, the possibilities are endless. You can make breakfast ones, dinner ones, and even dessert ones. The three ingredients that stay common through all of these are Mountain Pie irons (which you can buy at Walmart), a loaf of bread, and Pam. 

    But than things can get crazy! Are you ready – you better be – because you’re about to be blown off that folding chair you have stationed around that perfect summer fire. 


    The Breakfast Club Mountain Pie 

    After the Mountain Pie irons have heated up a little in the fire, spray them with Pam. Place a piece of bread on one side of the iron and the other piece on the other side. Now, you’re ready for your ingredients. You can really choose anything you are craving – it will all taste good. I recommend using two slices of American cheese, a sausage patty, some bacon, a little ham, or a combo of all the meats, and finally, a pre made egg patty. After you have all the ingredients placed on the bread to make the perfect Breakfast Mountain Pie, close the irons, and cook on each side for about a minute on the open fire. Now you’re ready – Yumm. 

    The Original Pizza Mountain Pie

    This is the most common, and in my opinion, the most delicious Mountain Pie of them all. Repeat all the steps listed above, but instead, replace the breakfast ingredients with pizza ingredients. Smother the bread in pizza sauce, make sure to use extra cheese, and then top it with pepperoni, mushrooms, onions, green peppers – really, anything you love on an ordinary pizza. Now place it in the fire – your belly is going to be really happy. 

    The Buff Chick Mountain Pie

    This is a creation we tried last evening. Again, repeat all the steps as before, but cover the bread with your favorite brand of hot sauce, put some pre-cooked chicken on top of the bread, and of course sprinkle some cheese on there. Cook it in the fire, and remember to drizzle some ranch on top when it comes out. Also, you can replace the buffalo sauce with any sauce you enjoy on your chicken – BBQ or Ranch.

    The Chicken Parm Mountain Pie

    My mouth is watering just thinking about this one. Repeat the steps, then use pizza sauce for the bread spread, add some pre-made chicken pieces, and then blanket it with cheese and of course your favorite toppings. I enjoy onions, green peppers, and mushrooms on mine. Finally, place it on the open fire, and get ready for your stomach to be completely satisfied.

    The Dessert Pie Mountain Pie

    If you have a sweet tooth, you will love these. These are so simple too. Place the bread on the pie irons, drizzle a little cream cheese icing on each slice, and then fill it up with your favorite pie filling. My top choices are bluberry, apple, or strawberry. You can even combine them, if you’re feeling extra sweet. Finally, cook it on the fire, pull it out, and drizzle some more icing on top. Take a bite, and I bet your taste buds are doing a happy dance – you’re welcome. 

    I hope you’re ready now – ready to make the perfect Mountain Pie. Trust me, you’re tastebuds won’t regret it. 

    I know Bella and I couldn’t get enough last night.