Cherries Jubilee Cheesecake Cupcakes


Preheat oven to 325 degrees. Line cupcake tins with 24 cupcake wrappers and set aside.



1-1/2 cups graham cracker crumbs

3 Tbsp sugar

5 Tbsp Butter,melted

1/4 tsp cinnamon

Place graham cracker crumbs in a small bowl, add sugar butter and cinnamon. Stir until all crumbs a moist. Place 1 Tbsp of crumbs into each of the cupcake liners and press down using bottom of a glass. Place cupcake tins in the freezer while you make the cheesecake filling.


4- 8 ounce blocks of cream cheese, room temperature

1-1/2 cups sugar

1/4 tsp salt

1 Tbsp cornstarch

2 tsp vanilla

4 eggs, room temperature

Add cream cheese to bowl of mixer and beat until creamy and fluffy. Add sugar, salt and cornstarch continue to beat until combined. Add vanilla and beat till combined. Turn mixer down to lowest speed and add eggs one at a time just until each egg is mixed in. Remove cupcake tins from freezer and add 3 Tbsp of filling to each crust filled liner. Tap tins lightly on counter top once each has been filled and then bake at 325 degrees. 22-24 minutes. Remove from oven to cooling rack and let cool in tins for 15 minutes. Remove from tins and let cool completely. Once cooled completely place in fridge to set at least 4-6 hours overnight is best.


1- 14 ounce jar morello cherries, drained and rinsed

Juice of 1/2 of a large lemon

2 Tbsp + 2 tsp sugar

2 Tbsp + 2 tsp brown sugar

1/4 tsp salt

1/4 cup cherry brandy

1 tsp vanilla

In a heavy bottom saute pan place cherries, lemon juice, sugar, brown sugar and salt. On medium high heat cook until cherries begin to release their juices and sugar dissolves, stirring gently with a wooden spoon.

Remove from heat pour in cherry brandy and with a long match or bbq lighter, light the cherry mixture on fire and return to burner turned down to low heat. Once the flames have burnt out add vanilla and stir with a wooden spoon gently. Drain cherries and from juice and place juice back into pan. Turn heat to high and reduce cherry liquid 5-10 minutes until thickens enough to coat the back of a wooden spoon. Remove from heat place in a small bowl. Let cherries and liquid cool completely.

Whipped Cream Topping

Place bowl and whisk attachment in the freezer at least 15 minutes before starting.

1- 8 ounce block cream cheese, room temperature

1/2 cup powdered sugar

1 tsp cherry brandy

1/2 tsp almond extract

2 cups heavy whipping cream

In bowl of mixer place cream cheese. powdered sugar, cherry brandy and almond extract, Whisk until fluffly. Slowly add whipping cream and then whisk until stiff peaks and desired piping consistency.


Once cupcakes are set, pipe whipped cream topping onto each cupcake. Top with a few of your cooled cherries and then with the back of your spoon drizzle cherry liquid syrup on top. Store in the fridge until ready to serve and ENJOY!! 🙂

Seven Layer Dip


In a 13×9 baking dish


2-15 ounce cans of refried beans, I prefer the sun vista brand

6 avocados

1 packet of guacamole seasonings

1 jar of medium pace salsa

1- 16 ounce container sour cream

2 cups shredded cheese

1 bunch of green onions, chopped

1 can of sliced olives

Place refried beans into the bottom of 13×9 baking dish. In a medium bowl place peeled and seeded avocados. mash avocados with a potato masher. Stir package of guacamole seasoning in until combined well. Spread guacamole on top of refried beans. Add salsa on top of guacamole and then carefully spread sour cream on top of the salsa. Sprinkle with cheese and then add green onions and olives. Let rest in the fridge about 1 hour before serving. Serve with your favorite tortilla chips and ENJOY!! 🙂


Kettle Chip Buffalo Chicken Tenders



Preheat oven to 400 degrees. Line one baking sheet with parchment paper

8 chicken breast tenders

1/4 cup of buffalo wing sauce

1 bag of kettle cooked chips smashed

blue cheese dressing for dipping

In a shallow bowl place smashed kettle cooked chips. In a second shallow bowl place buffalo wing sauce. Dip each tender into wing sauce and then roll in smashed kettle chips till covered. Place on baking sheet and bake at 400 degrees 8-11 minutes or until chicken is cooked. Served with blue cheese dressing to dip. ENJOY!! 🙂

Semi Sweet Milk Chocolate Chip Cookies


Every year the day before school starts I bake cookies for Boy Wonder’s  first day of school lunch. This is my go to cookie recipe each year and I believe this is my 12th year baking cookies the Sunday before school starts. I always start with the same base I just change up what sort of chips or goodies I add. For Boy Wonder’s first day of 11th grade I used semi-sweet and milk chocolate chips. Oh, 11th grade where did the years go? 😦

Preheat oven to 375 degrees. Line baking sheets with parchment paper. This recipe makes at least 9 dozen cookies. 🙂

4-1/2 cups flour

2 tsp baking soda

2 tsp salt

2 cups butter, room temperature

1-1/2 cups sugar

1-1/2 cups light brown sugar

3 tsp vanilla

4 eggs, room temperature

2 cups semi-sweet chocolate chips

2 cups milk chocolate chips

In a medium bowl combine flour, baking soda and salt, set aside

In bowl of mixer cream together butter, sugar and brown sugar.

Add eggs and vanilla and beat till combined

slowly add flour mixture to mixer and beat until all is combined well

Fold in by hand semi-sweet and milk chocolate chips

Place in 1 Tbsp spoon fulls onto prepared baking sheets (I used a cookie scoop to ensure all cookies were the same size) and bake at 375 degrees 9-11 minutes. Let sit on cookie sheet 1 minute once out of the oven and then place on cooling racks and let cool completely. ENJOY!


Oscars Grouchy I Do Not Wanna Go Back To School Cookie Bars


Preheat oven to 350 degrees. Spray a 9×9 pan with nonstick spray and then line with parchment paper, set aside.


1 box yellow cake mix

1/2 cup butter, softened

1 large egg, room temperature

blue/green food color

1 cup semi sweet chocolate chips

In bowl of mixer add cake mix, butter and egg beat until dough starts to form. Slowly add food coloring white beating till you get desired grouchy green color. LOL!

Fold in chocolate chips.

place dough into already prepared pan and then bake at 350 degrees 23-25 minutes

Let cool completely and then cut into bars. Enjoy with a big glass of milk!! 🙂

Irish Nachos


Preheat Oven to 450 degrees. Line a large cookie sheet with parchment paper and lightly spray with non stick spray.


3 large russet potatoes, cleaned and cut into 1/4 inch think round slices

2 Tbsp veggie oil

1/2 tsp thyme, dried

1/2 tsp rosemary, dried

1/2 tsp kosher salt

1/4 tsp pepper

1 cup shredded colby jack cheese

3 slices bacon, cooked and crumbled if you like

1 bunch of green onions, chopped

ranch dressing or sour cream for topping

In a bowl toss potato slices with oil, thyme, rosemary, salt and pepper.

Place potato slices in a single layer onto prepared cookie sheet, bake at 450 for 20 minutes. Flip potato slices over and continue to bake another 20 minutes.

Remove potatoes from cookie sheet and place into a cast iron skillet slightly overlapping each potato. Top with Bacon, then cheese,  Place back into 450 degree oven and continue to bake for 3-4 minutes or until cheese is melted.

Remove from oven when cheese is melted and sprinkle with green onions. Serve with ranch or sour cream or for a different twist try green onion dip. ENJOY!! 🙂


Weeknight Chili Beans


In a 8 quart stock pot…

1 Tbsp butter

1 medium yellow onion diced

3-4 sweet baby peppers, diced

1 pound ground beef

1/2 tsp garlic powder

28 ounce can diced tomatoes

6 ounces tomato paste

2 cups water

2- 29 ounce cans pinto beans, drained

15 ounce can kidney beans, drained

1 Tbsp chili powder

1/4 tsp pepper

1/2 tsp cumin

*** you can also use one package of your favorite chili seasoning and omit the chili powder, pepper and cumin

Place butter in your stock pot and melt over medium heat. Add onion and sweet peppers and saute for a few minutes until soft. Add ground beef and garlic powder, brown ground beef until completely cooked

Add diced tomatoes and paste to your pot and 2 cups of water. Then add beans and seasonings. stir till combined.

Bring to a boil and then turn down heat and let simmer at least an hour.

Serve and top with cheese, onions, sour cream or whatever you like. ENJOY :).

Grandmas Corn Bread


Grease the sides and bottom of one 8 inch square pan. Preheat oven to 400 degrees.


1/4 cup butter, melted

1 cup milk

1 egg

1-1/4 cups yellow corn meal

1 cup flour

1/2 cup sugar

1 Tbsp baking powder

1/2 tsp salt

Melt butter and place in a mixing bowl add milk and egg and whisk until combined well.

In a small bowl place corn meal, flour, sugar, baking powder and salt, stir to combine and then add mixture to your wet ingredients. Stir until moistened batter will be lumpy.

Pour into prepared pan and bake at 400 degrees 20-25 minutes. Until golden brown and toothpick inserted in center comes out clean. Serve warm and ENJOY! 🙂




Spiked Shortcake Italian Soda


Crushed Ice

4 oz Sparkling water

2 oz Strawberry Shortcake vodka

2 oz Strawberry Puree either fresh or the type you buy for mixed drinks will work

1 Tbsp Heavy whipping cream or 1/2 & 1/2

Whipping cream and a whole berry to garnish

Fill a 10 ounce glass half way with crushed ice. Add sparkling water and then vodka. Pour Strawberry puree on top and then add cream. Garnish with a dallop of made whipping cream and whole berry. To make it a virgin shortcake just omit the vodka. ENJOY 🙂



Easy Weeknight Chicken Chow Mein


1 package chow mein noodles, boiled and rinsed

4 Tbsp oil

2 boneless chicken breasts, sliced into cubes

1 bag of frozen stir fry veggies, cooked

1 can bamboo shoots

1 can water chestnuts

1 can baby corns

You can change the veggies or use fresh to suit your family 

1 Tbsp soy sauce

1 cup chicken stock

1-1/2 tsp corn starch dissolved in 1 Tbsp water

2 green onions, diced

Boil your noodles, drain rinse and set aside. Cook your frozen stir fry veggies and set aside. Heat 2 Tbsp oil in a large skillet or wok. Add noodles and stir fry for 2-3 minutes on medium high. Remove and set aside. Add 2 Tbsp more of oil to your skillet or wok and cook chicken until browned slightly and cooked all the way through. Add your stir fry veggies, bamboo shoots, water chestnuts and corn. Mix well. Season with soy sauce and add stock. Bring your mixture to a boil. Stir in cornstarch mixture to thicken. Add green onions and noodles. Mix well and serve when heated. ENJOY 🙂