Saturday, January 31, 2015

Gingerbread Spice

This was one of our favorite flavors this winter. We added it to hot chocolate, coffee, and even our protein drinks!

  • 2 Tablespoons cinnamon
  • 2 Tablespoons ground ginger
  • 2 Tablespoons allspice
  • 1 Tablespoon nutmeg
  • 1 Tablespoon cloves
  • Pinch of black pepper
Mix all the ingredients and store in an air-tight container.

Sweet Potato Chips

Sweet potatoes
Avocado oil
Salt (or your seasoning of choice)


Slice your sweet potatoes to desired thickness
Toss in avocado oil and salt

Place sliced sweet potatoes in a single layer on parchment parchment paper on a rimmed baking sheet
Bake for 20 minutes at 425, flipping half way through cooking.

Clean Ranch Dressing

I've been following a gal on Instagram for about a month or so and she occasionally shares clean recipes. Clean Ranch Dressing is one of her most requested recipes so I thought I would share it with you too!
1 cup Clean Mayo
1/2 cup canned coconut milk
1/2 tsp onion powder
1 tsp garlic powder
1 tsp fresh dill
1/2 tsp sea salt

Mix all ingredients into the Clean Mayo

Clean Mayo

Want a healthier version of mayo that you can make yourself? Then try this recipe from Amazon Ashley
Clean Mayo

1 room temp egg
1/2 lemon, juice of
1/2 tsp salt
1/2 tsp dry mustard
1 cup avocado oil
Break egg first, add lemon juice, salt & mustard directly on top of the egg and use an immersion blender to mix it up. 

Slowly add the avocado oil, slow is key! The slower, the frothier. Take about 2 minutes to get it to the desired consistency.

Sunday, November 2, 2014

Dry Rub

I found this recipe on, she used this rub on her "Damn Good Roasted Chicken"

  • 1 tablespoon garlic powder
  • 1 tablespoon fresh ground pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon mustard powder
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon dried thyme
  • 1 tablespoon brown sugar
  • 2 tablespoons paprika
  1. Combine all ingredients. 
  2. Store in airtight container.
  3. For use, place meat on plastic wrap. Rub over entire surface of meat. Wrap meat tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.

Monday, October 20, 2014

Pumpkin Scones

My daughter found this recipe through Pinterest, so we thought we'd try them out!


  • 2 cups all-purpose flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg 


  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
  2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
  3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
  4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
  5. Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Monday, September 8, 2014

Pan seared creole shrimp

1 pound Shrimp, peeled and deveined
2 teaspoons Creole seasoning
1 1/2 Tablespoons Butter

Creole seasoning ingredients and directions: 
2½ tablespoon paprika
2 tablespoon salt
2 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Mix all ingredients together and store in an airtight container


Rinse and pat dry the shrimp.
In a bowl, add the shrimp and the seasoning. Mix properly such that all shrimp is covered with seasoning.

Choose a wide shallow pan such that all the shrimp can be cooked in a single layer.
Heat the shallow pan with butter on medium heat.
Add the shrimp.
Cook on one side for 2 minutes.
Turn over and cook for another minute until all of the shrimp are pink and seared nicely.
Serve warm and enjoy

Tuesday, July 8, 2014

Sausage Gravy

I found this recipe on Food Network's website, you can click here or I've copied the recipe below.


1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving


Crumble and brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately!

Cook Notes: This recipe can be easily doubled to serve 24.

Sunday, March 30, 2014

Cinnamon Dolce Cappuccino Muffins

I found this recipe on Mountain Moma Cooks website. Please note the * next to some of the ingredients as the original recipe from their site was adjusted for high altitude. The adjusted amounts are listed at the bottom of this post.


  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder*
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons espresso powder
  • 1/2 cup (1 stick) melted butter
  • 1 egg
  • 1 cup minus 2 tablespoons granulated sugar*
  • 1 tablespoon pure vanilla extract
  • 1 cup milk
  • 3/4 cup cinnamon chips

  1. Preheat oven to 350F degrees.
  2. Line a standard 12-cup muffin tin with muffin liners.
  3. Combine flour, baking powder, cinnamon, salt and espresso powder in a bowl; set aside.
  4. In a large bowl, mix the melted butter, egg, sugar and vanilla extract using a whisk. Whisk to combine throughly.
  5. Alternate adding the flour mixture and milk, stirring just to combine everything evenly.
  6. Stir in cinnamon chips.
  7. Divide the muffin batter among the muffin tins.
  8. Bake for 22-25 minutes, or until the muffins are lightly browned and cooked all the way through. Remove muffins from oven and let cool on a baking rack. 
*Adjustments for lower altitudes
2 1/4 teaspoons baking powder
1 cup sugar 

Sunday, February 2, 2014

Mississippi Mud Cake

When I was little, this seemed to be the most requested cake in our house...or so my memory recalls.


Cake - 
1 c vegetable oil
1 3/4 c sugar
4 eggs
2 tsp vanilla
1/2 tsp baking powder
1 tsp salt
1/3 c cocoa
1 1/2 c flour

Topping  -
1 bag mini marshmallows
3/4 c butter
1/3 c cocoa
1/2 c evaporated milk
1 box (bag) powder sugar


Cake - 
Preheat oven to 350
Grease and flour 9x13 cake pan

Whisk together the flour, cocoa powder, baking powder and salt in a bowl.
In large mixing bowl, beat together the oil, sugar.
Add eggs and vanilla.
Add to the dry ingredients and mix until smooth.

Pour into the prepared pan

Bake 30-40 minutes

Remove from oven and immediately pour bag of marshmallows over entire cake
Cover pan to allow marshmallows to melt and make topping

Mix butter, cocoa, and evaporated milk in saucepan
Heat to a boil
Remove from heat
Whisk in all the powder sugar
Pour topping over cake
Let cake cool completely and enjoy!