Girls’ Night Out Cookies!

Ladies Night Out SetI had an order this week for a bacherlorette party!  What do you think?  😀



Southwest Potatoes with Bacon and Bell Pepper

Southwest PotatoesHowdy gang! Summer is in full swing this week in my part of Texas.  It’s been hot, hot, hot!  In the absence of rain this week we were able to use our beloved grill!  Sunday night the hubs grilled up some blackened chicken and I whipped up a new recipe for semi-homemade southwest potatoes!  There are a few tex mex joints around town that serve a similar side dish.  The dish is simple and has bacon, bell peppers, and other spices.  I wanted to replicate this without doing a ton of work.  I combined some fresh ingredients with one of the emergency instant mashed potato pouches that I had in the pantry!  I try to only use those when I’m strapped for time.  Oh my!  It was delicious!!!  It tasted better than the at the restaurant!

Here’s the recipe:  😀

Southwest Potatoes with Bacon and Bell Pepper

  • Servings: 4
  • Difficulty: EASY
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  • 3 slices of Thick Cut Peppered Bacon, chopped
  • 1 Red Bell Pepper, diced
  • 1/2 cup Yellow Onion, diced
  • 1/2 cup Sharp Cheddar, grated (optional)
  • 1 Packet of Idaho Instant Red Potatoes
  • 2 cups of Water (for the potatoes)


  • Cook the bacon, bell pepper, and onion in a skillet in a medium skillet until bacon is fully done.
  • Pour 2 cups of water in the skillet and increase heat to high until water begins to boil.
  • Stir instant potatoes into the boiling water/bacon and remove from heat.
  • Sprinkle cheese over potatoes and cover with a lid.
  • Let sit for 5 minutes.  Serve!

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Casserole

I’ve got an easy family dinner for you today!  This dish is one that my mom always made when I was growing up.  Well, I guess I’m still growing up, right?  😀   The leftovers get better and better as the flavors meld together.  Besides the taste, I love this recipe because I can throw it together and eat on it for a few days.

Shrimp and Sausage just belong together.  Celebrate their union with this dish! 😀

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

  • Servings: 8
  • Difficulty: easy
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  • Mahatma Saffron Rice, 10 oz. package
  • 2 tbsp Butter (for the Rice)
  • 1 can of Tomatoes with Green Chiles
  • 1 can of Cream of Mushroom
  • 1 lb of Shrimp, peeled and deveined
  • 4-5 Link Sausages, precooked and sliced
  • 1/2 Yellow Onion, diced
  • 1 cup of Mushrooms, sliced
  • Salt & Pepper to taste


  • Cook rice as directed on package.  In my experience it always cooks faster than the time mentioned for the microwave AND on the stove.  So I’d knock off like 2 minutes of the cook time to avoid drying it out.
  • In a skillet cook sausage and onion for 6 minutes on medium high.
  • In a large bowl mix all ingredients together.
  • Season with salt and pepper.
  • Pour mix into a large glass casserole dish.
  • Bake uncovered at 350*F for 30 minutes.

Easy Parmesan Meatballs- Guest Post

Parmesan Meatballs

Howdy gang!  We had another large storm last night.  Good ole’ tropical storm, Bill.  Luckily he didn’t stay too long!  🙂  It uprooted some of my plants but nothing a little top soil couldn’t handle! 😀  Also found time to work on another cookie!  I’ll post about that tomorrow!

Today’s topic is meatballs.  More specifically one of my dear friend’s recipe for easy Parmesan Meatballs!  😀  This was my first time to make meatballs.  My husband and I do not typically eat meatballs.  In fact, I can honestly say in the years we’ve known each other I have not had or thought about eating meatballs.  It’s just something we’ve never really desired.  That being said, a friend gave me her meatball recipe to try a few weeks ago.  Monday I finally got around to trying her recipe.  I will say these were incredibly easy and are totally family friendly!  It also makes a TON.  I froze half of the meatballs for future use!  These would be great for parties!

The hubs and I enjoyed the heck out of these!  I used a reduced fat pork and a ground venison in place of the beef just because that’s what we use and they were great!  We topped these off with our guilty pleasure….Kroger Brand Bell Pepper Mushroom Sauce!  If we are going to use a jarred sauce this is our favorite one!  It’s filled with sugar and absolutely a guilty pleasure of ours lol!

Try these delicious meatballs out!!! 😀  Put them on a meatball sub, serve with pasta, stuff them inside garlic cheese french bread, or just eat them plain!  Who doesn’t love a recipe that involves mixing and throwing it in the oven??  Easy and delicious!

Parmesan Meatballs by Haylee

  • Servings: 10
  • Difficulty: easy
  • Print


  • 1 lb ground Beef (I used deer)
  • 1 lb Pork (I used reduced fat)
  • 3 cloves of Garlic
  • 1/4 cup dried Parsley
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon Salt
  • 1/4 teaspoon dried Basil
  • Splash of Milk
  • 2 Eggs, beaten
  • 1 cup Italian Breadcrumbs
  • 1 cup Parmesan Cheese
  • Salt and Pepper to taste
  • Olive Oil for coating


  • Preheat the oven to 375°F.
  • Mix all the ingredients together.
  • Make 1-2 inch balls and set on a jelly pan lined with parchment paper.
  • Drizzle a small amount of olive oil on each meatball to keep moist.
  • Bake for 40 minutes.
  • Enjoy with sauce or stand alone!

Parmesan Meatballs

Meatballs- Original Text

1 pound ground beef

1 pound ground pork

3 cloves garlic, chopped/minced

2 eggs, beaten

1 cup breadcrumbs (recommended: Progresso Italian)

1 cup Parmesan cheese

1/4 cup dried parsley

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon dried basil Olive oil (Just eyeball it. It’s mainly to make sure they are moist. Plus you can splash some on the baking sheet and coat it so they don’t stick as bad.)

Salt and pepper to taste

Splash of milk

Mix all ingredients in a large bowl.

Roll meatballs about 1 or 2 inches in circumference.

Bake at 375° for 40 minutes.

Spinach and Artichoke Quesadilla

Spinach and Artichoke Quesadillas

What a sunny week we’ve had out here!  Huzzah!  The past few days have been filled with outdoor games, swimming, and trips to the park!  Delightful times!

I even had a little time to practice my cookie skills!  Here’s a fox that I did!

Royal Icing Fox Cookie

Anyways, here is what went down in my kitchen for lunch the other day.  Spinach and Artichoke Quesadillas!  I have been wanting to concoct this recipe for awhile and finally got around to doing it.  It was absolutely delicious!!!  One thing I loved was the fact that it is decent on calories if you substitute reduced fat ingredients!  It’s stuffed with spinach and artichoke which makes it a filling meal!  These would go great with a prickly pear margarita!  😀 😀

This recipe will be making a regular appearance in our household each month!  Yum!  Try it out!

Spinach and Artichoke Quesadilla Filling

Spinach and Artichoke Quesadilla

Spinach and Artichoke Quesadilla

  • Servings: 5
  • Difficulty: easy
  • Print


  • 8 oz. Reduced Fat Cream Cheese
  • 4 cups of Baby Spinach, fresh
  • 1 can of Artichoke Hearts, drained & chopped
  • 1 small bunch of Chives, chopped
  • 4 cloves of Garlic, chopped
  • 1/2 Red Bell Pepper, chopped
  • 1 cup Pepper Jack Cheese, grated
  • Salt & Pepper to taste
  • 5 Burrito Size Tortillas
  • Cooking Spray (for crisping)
  • Grilled Chicken (optional)


  • In a skillet on medium low, cook spinach, artichokes, and bell pepper until wilted.  Cover with lid to speed process.
  • In a large bowl, mix the cream cheese, chives, pepper jack, garlic, salt and pepper.
  • Add the spinach, artichoke, and bell pepper to cream cheese mix.  Stir until fully combined.  The heat will make everything melt and combine.
  • Scoop desired amount of spinach filling onto half of each tortilla and fold over to close.  Add grilled chicken if desired.
  • Spray tortilla with cooking spray on both sides.
  • Cook quesadilla in a sandwich press or skillet at medium heat until crispy on both sides.