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Homemade Bisquick Mix Recipe

homemade bisquick mix 6

This recipe is so quick and easy. Even better you can double, triple or quadruple this recipe based on how much you need.  You can also substitute shortening/butter for coconut oil or all purpose flour for gluten free or rice flour!

Make this recipe as needed or in bulk and store in an air tight container in a cool place (or refrigerator) for up to 2 weeks! Stay tuned because coming soon I will be posting several of my favorite Bisquick recipes.

Homemade Bisquick Mix
Cuisine: Breakfast
Prep time: 
Total time: 
Serves: 8 cups
  • 6 cups all purpose flour
  • 3 tablespoons baking powder
  • 1½ tsp salt
  • 1 cup butter, margarine or coconut oil
  1. Blend the baking powder, salt and flours in large bowl. Using mixer or pastry blender, cut butter into flour mixture until crumbly mixture occurs. It will resemble coarse cornmeal (see pic).
  2. Store tightly covered in fridge or freezer.
  3. Makes 2 - 8 cups of baking mix.

Zuppa Tuscana Soup (Olive Garden CopyCat) Recipe

zuppa tuscana 2ps label

Zuppa Tuscana soup from the Olive Garden is my absolute favorite soup in the world. However, packing up my family of 6 every time I am craving it, is just not feasible.  Thank goodness I have discovered this amazing copycat recipe. Not only is this soup everything I hoped for but it is even better! I love that I can add extra Kale and Potatoes to make it a bit more hardy. Add some freshly grated Parmesan cheese and this soup is simply divine!

Zuppa Tuscana Soup (Olive Garden CopyCat) Recipe
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 pound Italian sausage
  • ½ teaspoon red pepper flakes
  • 1 large white onion, diced
  • 3 large Russet potatoes, peeled and chopped
  • 4 slices bacon chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 2 cups Water
  • 1 cup Heavy cream (I use 2% for less fat)
  • 3 cups Kale, washed and roughly chopped
  • Salt and pepper, to taste
  • Parmigiana Cheese
  1. In a medium skillet, saute the Italian sausage with the red pepper flakes. (If you want your soup to be more spicy use “hot” Italian Sausage and add 1½ tsp of red pepper flakes)
  2. In a large pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender (about 5 minutes).
  3. Add the chicken broth and water and bring to a boil.
  4. Add the potatoes and cook until soft, about 10 minutes.
  5. Add in the heavy cream and sausage and cook until the soup is heated.
  6. Stir in the chopped kale. Season with salt and pepper. Serve hot.
  7. Grate some fresh parmigiana cheese atop and enjoy :)

 zuppa tuscana pinterest



Cabbage and Kielbasa Soup Recipe

Cabbage and Kielbasa Soup - another one of our favorite soup recipes! My kids and family all beg for this soup. Even if you are not a huge cabbage fan this soup really takes on the rich deep flavor of the delicious Kielbasa Sausage. It is such a fabulous soup for a cool Fall day.


  • 1 1/2 cup diced Kielbasa
  • 1 head of cabbage chopped
  • 3 cans of Chicken broth (or 2 cubes chicken bouillon)
  • 2 cups of water
  • 2-3 tbsp Butter
  • Salt and Pepper
  • 1 finely chopped onion
  • 1 clove diced garlic

diced onionsaute pan
saute onionsaute onion and kielbasa

Drizzle 2 tbsp Olive Oil in a saute pan (and 1/2 tbsp of butter if desired). Saute diced onion for about 2 minutes until about half way cooked, then add chopped Kielbasa and minced/diced garlic. (You don’t want to add the garlic until after the onion is mostly cooked or it will burn or over cook and taste bitter). Salt and pepper.

cabbage cutting cabbage

In a separate pot drizzle olive oil, add chopped cabbage and drizzle with a little more olive oil (or use about 1 tbsp butter…I think the butter brings out a better flavor). Saute for about 3 minutes, making sure to stir constantly as to not burn the cabbage.  Salt and pepper.

cabbage soup

Now add 1 can of Chicken broth and let cabbage saute for another 5 minutes or so (until fully cooked down).  Stir in Kielbasa and onion mixture.
Add the remaining chicken broth and water. Bring to a boil. Again salt and pepper if needed.  Bring to a boil. Let simmer for approximately 10-20 minutes (the longer it simmers the more the flavors will merge and create a more delicious flavor)!

Beef and Vegetable Stew Recipe (Gluten Free)

beef and vegetable stew recipe 2


Beef Stew is definitely one of my families favorite dinners. As soon as we feel that first cool Fall day I usually hear several requests for Beef Stew for dinner. Ok I am lying I even make Beef Stew on hot summer days. Since this is such a major hit and is so simple to make I thought it would be a fantastic recipe to share with y’all! I promise if you follow these easy steps you really cannot mess this recipe up. Enjoy :)

Beef and Vegetable Stew Recipe (Gluten Free)
Recipe type: Dinner
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1-2 lbs stewing beef, cut into cubes.
  • 5-6 white potatoes (I actually prefer sweet potatoes instead)
  • 2-3 carrots, chopped
  • 1 small onion, chopped
  • 2-3 celery stalks, chopped
  • 1 cup corn (frozen or canned)
  • 2 cans beef broth
  • 1 can Italian tomatoes
  • 1 cup water
  • 2 tbsp soy sauce
  • 1 tsp Tabasco sauce
  • 1 tsp Worcestershire sauce
  • 2 tbsp butter or olive oil
  • 2 cloves garlic, minced
  • Kosher salt and pepper
  1. Cut beef into 1 inch cubes. Saute beef, onions and garlic in 2 tbsp of butter. Salt and pepper lightly. Once meat has browned add about ¼ cup beef broth to pan, along with carrots, potatoes and celery. Cook for about 3-5 minutes (just until about half way cooked)
  2. Meanwhile, pour remaining beef broth, Italian tomatoes, Tabasco, Worcestershire and soy sauce into the crock pot. Add meat and veggies to crock pot.
  3. Let cook in crock pot on high for at least 3 hours. The longer it cooks the better it tastes.
  4. Add frozen corn about 30 minutes before eating. At this time add more seasonings inf needed to taste (Tabasco, Worcestershire, salt and pepper)

 stew recipe steps

Southwest Quinoa Chicken and Corn Chili….AMAZING!!!

chicken quinio finish

Last night I came up with a recipe for what I am going to call a Southwest Quinoa Chicken and Corn Chili…and it was AMAZING!!! My husband and kids just ate it up like it was dessert! The funny thing is that the whole time it was cooking my husband kept saying “I am scared” (because he has never had quinoa before) but is seriously turned out great!!!

Southwest Quinoa Chicken and Corn Chili


  • 1 1/2 cup of quinoa, rinsed
  • (3) cans Diced/Crushed/Italian tomatoes (I used 1 can diced and 1 can Italian tomatoes, 1 can crushed…you can do any combination you would like)
  • (1) can Rotel diced tomatoes with green chilies
  • (2) cans of black beans, rinsed, drained (we are not a bean family…so I only used 1 can…but it easily could have used 1 more can)
  • (1) 15 oz can of corn, drained (we love corn…so we used 2 cans here)
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • (2) cans or 3 cups chicken stock
  • 2 large chicken breasts (bones thighs work too) frozen or thawed (cook longer if frozen)
  • 1 tsp garlic powder
  • 2 tsp cumin (I left this out last night…but think it would enhance the flavor)
  • 1 tsp crushed red pepper (don’t worry this won’t make it spicy…just adds flavor)
  • 2 tsp chili powder

quinio chicken chili ingredients



  1. This is the best part…so easy…just throw everything into the  crock pot  and cook for 7-8 hours on low or 5-7 hours on high. If you used frozen chicken add about an hour…mainly cook until the chicken is cooked all the way through)
  2. Run a fork through the crock pot and feel for the chicken…if it is not broken up already…just break it apart (or you can remove it from the slow cooker….shred it with two forks and return it) I found that my chicken cooked so tender that I just had to run a fork through and it broke apart with no effort!
  3. Serve in individual bowls…topped with cheese, sour cream, avocados…whatever you like!!! (My hubby added a jalapeno at this point)

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Peach Mango Pico de Gallo Salsa Recipe

peach mango salsa


Peach Mango Pico de Gallo Salsa Recipe


  • 1 Peach
  • 1 Mango
  • 3-4 Roma Tomatoes
  • 3-4 Tomatillos
  • 2 cloves Garlic
  • 1/2 Red Onion (or sweet while onion)
  • 1/2 bunch cilantro (about 1/2 cup chopped)
  • 1 lime
  • Salt and Pepper


  1. Finely chop tomatoes (remove seeds and juice from the tomatoes), tomatillos, peach (make sure to peel first), mango, onions and garlic. Make sure you chop all pieces nice and small and the same size.
  2. Roll up your cilantro in the tightest ball possible and chop.
  3. Mix all ingredients in a bowl and mix well. Add the juice of 1 lime, salt and pepper. Let sit for minimum of 30-60 minutes. The longer it sits the better the flavors will marry.
  4. Enjoy…mmm mmm good!

Homemade Loaded Bacon Mac ‘n Cheese Recipe

bacon cheddar mac n cheese watermark

Who doesn’t just LOVE homemade Mac ‘n Cheese? Add the BACON and you hit the jackpot! I have created the most amazing recipe for homemade Bacon Loaded Mac ‘n Cheese. This recipe is easy to make, delicious and will soon become your new household staple!

Bacon Mac 'n Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 16 ounces uncooked elbow macaroni (I change up the noodles often)
  • 3 cups shredded Cheddar cheese
  • 1 cup grated Parmesan cheese
  • 2 cups milk
  • ¼ cup butter
  • 2½ tablespoons all-purpose flour
  • 4 tablespoons butter
  • 4-6 strips of bacon (cooked, cut and chopped)
  • 1 cup shredded Cheddar cheese
  • Salt and Pepper
  1. Cook macaroni according to the package directions. Drain.
  2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in 3 cups cheddar cheese and cook over low heat until cheese is melted and the sauce thickens. Pour macaroni into the sauce mixture and stir well.
  3. Cook bacon and roughly chop.
  4. Pour half of the macaroni mixture into a casserole dish. Sprinkle ½ cup cheddar cheese, 1.2 cup Parmesan cheese and half of the bacon pieces over macaroni mixture. Pour the remaining macaroni mixture and repeat.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

bacon cheddar mac n cheese pinterest

Please come back and share your thoughts on this recipe.

Homemade Pot Roast Recipe

pot roast 3 ps

This Pot Roast recipe is superior by far! It is guaranteed to make the most delicious melt in your mouth Pot Roast ever.  Not only will this recipe make you the best meal ever it is super easy to accomplish.

Let me first tell you that you can do this recipe in any crockpot or even in the oven. However, I PROMISE you that if you invest in a Ninja 3-in-1 Cooking System this and every crockpot recipe you ever make will be superior. I have had several high end crockpots and not one of them were able to accomplish what the Ninja Cooking System is able to do. It has the ability to cook faster and create a deeper depth of flavor you cannot get with any other crockpot!

Melt In Your Mouth Pot Roast
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4-6 lb Beef Chuck Roast
  • 1 small sweet onion (or half of a large onion)
  • Salt and Pepper
  • ½ cup flour
  • 1 tbsp garlic powder
  • 4-6 cloves garlic
  • 1 tbsp Worcestershire Sauce
  • 1 can Cream of Mushroom (or Cream of Chicken)
  • 1 tbsp Olive Oil (or coconut oil
  • Optional: 2 cups carrots, 2 cups potatoes
  1. Place flour, garlic powder and salt and pepper in a bowl. Mix. Coat the meat on all sides with flour mixture.
  2. Turn on your Ninja 3-in-1 Cooking System to stove top on high. Heat olive oil (or coconut oil) and place meat in pan to brown. Sear on all sides for about 3-5 minutes each (until there is a brown crust on the meat).
  3. Now turn the Ninja to Slow Cook on high for 4 hours (or on low for 8 hours).
  4. Roughly chop the onion and garlic and place on top and beside roast. Pour the can of Cream of Mushroom over the top of the roast. This will allow the roast to both absorb more flavor as well as create a gravy all at the same time. Add Worcestershire and season with salt and pepper once more.
  5. about 1 hour before the roast is scheduled to be done cooking add carrots and potatoes. Season with salt and pepper.
  6. Serve and enjoy

pot roast 1 ps label

Cream of Broccoli and Cauliflower Soup Recipe

broccoli soup update

I love soups. All soups. I seriously go soup crazy in the fall and winter…and in the summer I usually find “cold” day to make some soup because I miss it! Here is one of my families favorite soups I make…Cream of Broccoli and Cauliflower soup.


  • 3 tbs butter
  • 1 medium sized onion, finely chopped
  • 2 cloves garlic, finely diced
  • 2 cans chicken broth (I use my homemade chicken stock)
  • 3-4 cups of broccoli
  • 2 cups cauliflower
  • 1 cup of grated cheese
  • 2 tbsp flour
  • 2 cups of 2% milk or half & half (I often times substitute with coconut milk it makes a great soup and it’s WAY less fattening)
  • Salt, pepper (I use Johnny’s Seasoning for my salt and add a little garlic powder)


  1. Cut broccoli and cauliflower into florets and boil in chicken stock until al dente (soft but still firm), about 15 minutes. (You may
  2. In a large saucepan, heat butter over a medium heat. Add onion and cook until soft and golden. Add flour to butter and onion mixture make a rue. Once the rue is thick add milk/cream slowly to mixture slowly, whisking while mixture together.
  3. Using an electric blender, blend half of the broccoli/cauliflower mixture until smooth. Pour mixture into the cream mixture, along with the remainder of the whole floret mixture. (You may need to add a little more chicken stock at this time if you want a larger batch of soup)
  4. Turn soup down to a low simmer for about 15 minutes. Maker sure to stir every few minutes to make sure the cream does not burn to the bottom of the pan. Make sure to taste and season to taste.
  5. Top with cheese and sour cream. Enjoy :)