Before I got married, my culinary skills consisted of Rice a Ronie, cereal and smoothies. I lived in an old house with 4 other girls and the kitchen was frequently out of commission due to the stove breaking, oven not heating or just overall grossness of our microwave. I ate out a lot and pretty much never cooked. My friends joked that David and I were going to starve to death after we got married because we were way to poor to eat out every day and neither of us knew how to cook! That is still true to the day for David (the guy can hardly make a frozen pizza!), but I’m happy to report that I overcame my lack of cooking skills and I’m actually a pretty good cook (to the shock of my former roommates).

I absolutely adore cooking, it’s one of my absolute favorite things to do! I’m always trying out new recipes, making my own recipes and adjusting some of my favorite recipes. I’ve had a few family members and friends ask me to share recipes on my blog, so here it goes! I’ll try and post a few good recipes every now and then!

Here are a few yummy things I’ve made recently…..

Apple Spice Cake
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 cups chopped apples
  • 3/4 cup canola oil
  • 1/2 cup cinnamon applesauce
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 3 T buttermilk

  1. Preheat oven to 375
  2. In a bowl, mix together flour, baking powder, baking soda, salt, and spices
  3. In a separate bowl, beat together the oil, applesauce, eggs, sugar, vanilla and buttermilk.
  4. Gradually mix the flour mixture into the wet mixture
  5. Stir in apples
  6. Pour into greased bundt or cake pan
  7. Bake for 50-70 minutes (depending on your altitude and oven)
Frosting: Cinnamon Cream Cheese Frosting w/ butter, cream cheese, confectioner’s sugar and cinnamon (mix it the way you like it!)

Pumpkin Cookies w/ Maple Frosting

  • 2 1/2 cups (plus about 2 tablespoons) flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cup white sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla

1. Preheat oven to 350 degrees

2. Combine flour, baking powder, baking soda, cinnamon, nutmeg and cloves, salt and set aside

3. In a medium bow, cream together butter, white sugar, Add pumpkin, egg, vanilla and beat until creamy. Fold in dry ingredients with spoon or spatula.

4. Drop on cookie sheet and bake for 10-17 minutes (varies by oven)

Frosting: Butter, milk, confectioner’s sugar & maple syrup (mix the way you like it!)

 Monterey Ranch Chicken Rollups
These make great appetizers or a light dinner!
  • I can crescent rolls
  • 1 Tablespoon butter
  • 1/2 small onion, finely chopped
  • 1 cup shredded chicken
  • 1 cup shredded Monterey Jack cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp onion powder
  • 1/4 tsp parsley
  • 1 cup Ranch dressing for dipping

  1. Caramelize onions in butter over low heat
  2. Roll out crescent rolls, keeping the triangle perforation in tact
  3. Mix salt, pepper, onion powder and parsley in small bowl
  4. Add 1 tablespoon of chicken to each crescent roll
  5. Top chicken with onions, cheese and a pinch of seasoning mixture
  6. Roll crescents up, folding the sides in
  7. Bake according the package instructions

 Pumpkin Spice Bundt Cake
1/2 cup vegetable oil
1/2 cup cinnamon applesauce
3 eggs
1 can pumpkin puree
1 tsp vanilla
2 1/2 cups sugar
2 1/2 cups flour
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 tsp cloves
1/4 tsp salt

  1. Preheat oven to 350 degrees
  2. Cream oil, eggs, applesauce, pumpkin and vanilla together
  3. Mix together flour, sugar, baking soda, spices and salt
  4. Add dry mixture to the pumpkin mixture until just combined
  5. Pour into greased bundt pan
  6. Bake for 50 minutes (varies by oven)
  7. Sprinkle with confectioner’s sugar or glaze (I used the same frosting as I did for the Pumpkin cookies)

I had this for the first time when we went to Mexico last year. I was obsessed with it and ate it every day and am so glad I was able to recreate them! 

  • 6-8 soft white corn tortillas
  • 2 tablespoon canola oil
  • 1/2 onion, chopped
  • 2 jalepenos (most of the seeds removed) chopped
  • 1 can diced tomatoes
  • 1 small clove garlic
  • 1/2 cup chicken stock
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1 cup chopped or shredded chicken (optional)

Directions for sauce:
  1. Saute jalepenos in oil for 10 minutes
  2. Add onion and garlic, saute an additional 5 minutes
  3. Add remaining ingredients
  4. Bring to a boil and then reduce to a simmer for 5 minutes
  5. Set aside to cool
  6. Add everything into a blender and blend it until very smooth

*Note, if you aren’t a fan of spice, remove 3/4 of the jalepeno pieces after they saute

Directions for Chilaquiles:
  1. Take tortillas and cut into wedges
  2. Lay wedges on a baking sheet in one layer
  3. Bake for 3-5 minutes at 350 degrees to dry them out a bit. They should just feel dry, not crispy
  4. Combine sauce and tortillas (and chicken if you want) into a baking dish, coating tortilla wedges completely
  5. Sprinkle with cheddar cheese
  6. Bake for 20-30 minutes at 350


2 thoughts on “Yumminess

  1. Mmmm….I am drooling over here! The chilaquiles look and sound amazing, and it's about all I can do to restrain myself from abandoning all the grading and planning I have to do and go make that Apple Spice Cake. Cinnamon Cream Cheese frosting? Why have I never had this before?!?!-I can't wait to try it! 🙂 I have another recipe similar to the rollups I should share with you-it is excellent with leftover turkey from Thanksgiving. I took pics when making my Chicken and Dumplings yesterday and plan on posting that recipe soon. Fun stuff! Glad to read good news on your other post too. 🙂


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