Life, Recipes, Trending

Beef Barley Stew Veggie Soup



1 can of Beef Broth

1 pound of cubed steak, cut up

1 cup of water

1 chopped yellow onion

3 cut-up small red potatoes

Half a bag of organic carrots

1 1/2 cups of barley

Cayenne pepper/black pepper and salt to taste


1. Put your Crock Pot on high.

2.Cut up all of your veggies and set them aside.

3. Pour the broths and water into your crock pot. Then pour in your barley and put in your meat.

4. Let the meat cook for a while (until the sides are starting to brown) and then put in your veggies and seasoning.

5. As it’s cooking, continuously stir it a bit. It should take about 4-6 hours to cook.



Note: My crock pot is one of the smaller, one to two person ones so please take that into account if you’ll be using a larger slow cooker.

Life, Recipes, Trending

Healthy Winter Recipes to Try

Healthy Winter Recipes to Try_3

Healthy Winter Recipes to Try_2

Healthy Winter Recipes to Try_1


honey chipotle chicken bowls


Winter is honestly one of the hardest times to want to eat healthy as I’d much rather nom on some Shepherd’s Pie while it’s chilly outside. However, I have found that there are some warm recipes (especially the above Lasagna Soup) that are pretty darn healthy and can warm you up in an instant. I’ve already made the side dish of kale and broccoli (top picture) but instead of using chickpeas I used sunflower seeds and it turned out to be super yummy that way.

Happy weekend! 



Sources: Broccoli and kale side dish  Vegetarian Quinoa chili Lasagna Soup Honey chipotle chicken bowls

Life, People, Recipes

The Family’s Classic Lasagna


One of my favorite things to make would have to be lasagna. Not only is it super yummy, but when I make it there’s always leftovers.

Hope y’all enjoy it as much as I have over the years!



1 can of Petite Diced tomatoes

1 can of Tomato Sauce

1 can of Tomato Paste

1 cup of Rotel Picante

2 pounds of hamburger meat

Large container 20 oz of cottage cheese

2 packages of Italian shredded cheese

Parmesan cheese to sprinkle on top

Oven-ready lasagna pasta shells


Preheat your oven to 350.

In a large pan, brown your meat and as you brown it continually drain the grease.

Turn the stove down to around low and add all of your tomato ingredients. Then add the Picante and let your mixture simmer while stirring occasionally.

Spray a 13×9 pan with Pam cooking spray. Line the pan with the oven-ready lasagna shells.

On top of the pasta shells, put a layer of the meat mixture on top. Then scoop out some of the cottage cheese and spread it out on top of the meat mixture and then sprinkle with however much shredded cheese you want.

Continue to layer like this until there’s no more of the meat mixture left. Sprinkle the top of your lasagna with parmesan cheese.

Put the lasagna in the oven uncovered and it should be done when the top starts to brown.

Life, Recipes, Trending

Pumpkin Bread Recipe




Pumpkin bread has always been a classic Fall and Winter baked good for my family. Eat it for breakfast, for a snack, and/or for dessert. Pumpkin bread is good anytime.


3 1/2 cup sifted Flour (you can buy it pre-sifted in store)

3 Cups of Sugar

2 teaspoon Baking Soda

1 1/2 teaspoon Salt

1 teaspoon Cinnamon (I sometimes put more in than this)

1 teaspoon Nutmeg (I sometimes put more in this this)

1 Cup Salad Oil (I use Caripelli cooking and baking olive oil)

4 Eggs

5/8 Cup Water

2 Cups Pumpkin (one can Libbys pumpkin)

Sift dry ingredients into bowl.  (You can just measure and if you dont have a sifter just stir everything around in bowl once it is measured).  Once you have done this, make a well (dig a hole in center of dry ingredients) and put remaining ingredients into bowl.  Mix with mixer, scrape bowl and pour into greased (Pam spray) pans.

Bake at 350 deg for one hour.

You will have to check breads because altitude might cook them different.  Remember small loaf pans get done pretty quick.  Use a toothpick to test.




Life, Recipes, Trending

Momma’s Guacamole

No matter what time of the year it was , my momma would make guacamole if she or anyone else was craving it. Once the temperatures started to rise, though, guacamole  tended to have always made a daily appearance. I was so happy years ago when she finally taught me how to make it, and every since then I’ve been making it for myself, for friends, and for 4th of July BBQs too. What I honestly love so much to about the recipe itself is just how easy it is! 🙂






2-3 avocados

Lemon juice

Worcestershire Sauce ( I prefer Lea & Perrins)

Picante (I prefer Pace)


1. Slice each of your avocados in half. Spoon out the seed and then begin to spoon out the meat of the avocado into a medium sized bowl.

2.With a foley fork, start mashing the avocado a little bit. Don’t use a regular fork as it tends to make things too chunky and also takes a-lot more time.

3. Add however much lemon juice, worcestershire, and picante you like. (As a tip, try not to go too heavy on the lemon juice or the worcestershire as it makes the guacamole a bit too runny).

4. With all your ingredients in your bowl, mash them all together with your foley fork until you get it to where the mixture isn’t too chunky but also doesn’t look like baby food.

Hope y’all enjoy the recipe!