Archives for May 2012

Pineapple Toasted Coconut Pretzel Salad

I’ve been blessed to have been to Jamaica twice in my life. It’s a fantastic place to visit with it’s beautiful crystal clear water and “No problems, mon” atmosphere. It’s one of the very few places that I’ve visited that I feel carefree. Two flavors that always bring me back to the Caribbean are pineapple and coconut. I’m a huge fan of both and together they make the most amazing combination.

Pineapple Toasted Coconut Pretzel Salad 1 Pineapple Toasted Coconut Pretzel Salad

There’s of course the ever-popular pina colada made of rum, coconut cream, and pineapples. But I have something new for you to try that might just curb your craving for the tropical duo.

I found this Pineapple Pretzel Salad recipe and made some changes to give it a tropical and healthier twist. Although, the fact that I sat and ate half the pan the night that I made this kinda counteracted the fact that it was healthy, but you’ll be smarted than me won’t you?

Pineapple Toasted Coconut Pretzel Salad 3 Pineapple Toasted Coconut Pretzel Salad

I think that one of my favorite things about this dessert is that it’s got that sweet and salty thing going on. The pineapple and cream cheese provide that tasty sweet that you expect from a dessert, but the salty pretzels along with the toasted coconut give it a salty taste. This is the perfect summer dessert.

Pineapple Toasted Coconut Pretzel Salad

Pineapple Toasted Coconut Pretzel Salad 2 Pineapple Toasted Coconut Pretzel Salad

Pineapple and toasted coconut come together with a mixture of sweet and salty for a refreshing summer treat!


  • 2 c. Crushed Pretzels
  • 1/2 c. Shredded Coconut + 1/4 c. Shredded Coconut
  • 1/2 c. butter, melted
  • Several Sprays of I Can't Believe It's Not Butter
  • 1 8 oz Package of Reduced Fat Cream Cheese
  • 1/4 c. Domino Light or 1/2 c. Splenda
  • 1 8 oz Whipped Topping, thawed
  • 1 20 oz Can Crushed Pineapple
  • 4 Tsp Instant Sugar Free Vanilla Pudding Mix


  1. Preheat oven to 350 degrees.
  2. Toasted coconut in oven for 2 minutes and remove.
  3. Mix toasted coconut with crushed pretzels and place in the bottom of a 9x13 pan. Pour melted butter over the top. Spray several times with I Can't Believe It's Not Butter Spray to coat the pretzels. Bake for 10 minutes. Let cool.
  4. Cream the cream cheese and sweetener together. Fold in whipped topping and spread over crust.
  5. Combine the pineapple and pudding mix and spread over cream cheese layer. Chill until ready to serve.


An easy way to crush your pretzels is to throw them in a ziploc bag and use a heavy spoon or meat mallet to crush them on a kitchen towels. Or if you want a finer crushed crust, use a food processor.

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Perfect Wheat Dinner Rolls

I can’t think of anything better than a soft, warm dinner roll with melted butter slathered onto it to eat with my dinner. I’m a big fan of Sister Schuberts yeast rolls, but they aren’t so great for my hips so I avoid them at all costs. I can remember there was a point at which we had those with almost every meal at our house. We love them that much. Now I like to make sure we don’t double dose on carbs so I watch how many I include in our meals.

Wheat Dinner Rolls Perfect Wheat Dinner Rolls

But rolls simply call my name sometimes. They taunt me with their bready and golden pillows of perfection. I smell their sweet, comforting scent that’s fill up the kitchen and feel compelled to grab the butter.

Wheat Dinner Rolls 3 Perfect Wheat Dinner Rolls

They remind me of potato chips in a way. There’s almost no way that I can eat just one. That’s why I at least try to make them a little more nutritious by making them wheat. I came across this Whole Wheat Rolls recipe at Salad in a Jar that looked easy enough and like it would make a great buns for some sliders that I was making. (Recipe to come!) So I decided to try it out and they turned out perfect!

And between you, me, and the fence post, I had a complete fail making wheat rolls just hours before I made this recipe so you can imagine my relief when these came out of my oven. It was funny too, because my husband came in to find these beauties while my disaster rolls were already at their fate in the trash can. I almost took a picture of them to show you. But I didn’t want you to be biased towards these, so I decided not to. 😉

If you’re looking for a wheat dinner roll recipe for sliders like I used them, or simply to complement your meal you should try this one!

Recipe courtesy of Salad in a Jar.

Perfect Wheat Dinner Rolls

Wheat Dinner Rolls 1 Perfect Wheat Dinner Rolls

Warm and delicious whole wheat dinner rolls make a great addition to any meal!


  • 3/4 cup warm water
  • 1 egg
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 3 tablespoons oil
  • 1 1/2 cup all purpose, unbleached flour
  • 1 1/2 cup whole wheat flour
  • 1 tablespoon vital wheat gluten (optional)
  • 2 1/4 teaspoons yeast


  1. Preheat oven to 350 degrees.
  2. Add all ingredients (in order listed) to a stand mixer with a dough hook or to a bread machine.
  3. When dough cycle is complete or the dough is completely combined in your stand mixer, remove and shape into balls. For dinner rolls, place 2-3 dough balls into the wells of a muffin tin. For slider rolls, fill either 2 8-inch cake pans evenly OR place 1 dough ball into the well of a muffin tin.
  4. Cover pans with a damp towel and place in a warm place to rise for around 30 minutes.
  5. Bake for 10-12 minutes. Brush the tops with butter when you remove from the oven if desired.


Salad in a Jar describes using a bread machine to mix the dough for use. I don't have one so I opted for using my stand mixer and dough hook. It worked a lot better than I expected for mixing the dough. Just make sure that if you use your stand mixer to give it ample time to combine all the ingredients well.

Using a muffin tin will create the affect of a muffin roll so if you want your sliders to look less like muffins, the cake pan would be the way to go.

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Homemade Chocolate Pudding

Marshmallows, pie crusts, ice cream, loaves of bread, even cookies. All of these things are foods that we tend to buy from the store for convenience. Isn’t it funny how we can get so used to that processed, store-bought taste that we aren’t even familiar with the homemade version anymore?

I’m not complaining about store-bought food. I buy those things just as much as the next person, but with my love of creating and cooking, I can’t help but want to make those things myself from time to time. And usually, the difference in the processed and the homemade are similar yet very different.

Homemade Chocolate Pudding 21 Homemade Chocolate Pudding

Let’s take this homemade chocolate pudding for instance. Until last week, I had NEVER made homemade chocolate pudding before. Why? Because the purchasing of the Snak Packs are just easier.

Or so I thought.

I’m beginning to question every Snak Pack purchase that I’ve ever made. Why chocolate pudding is made of things that I have in my very kitchen every day! And there are no extra preservatives or triglceridontknows in it.

Domino Light Products 1 Homemade Chocolate Pudding

You know me and my healthy makeovers on food. Have you heard of Domino Light? I’ve seen tons of coupons for it, so I was excited to try it out with this pudding. Basically, Domino Light is made from pure cane sugar and the tropical stevia plant. Which means that it’s ALL NATURAL with no added artificial ingredients.

What could possibly make this sweetener better? Oh nothing big, but that it contains HALF the calories of sugar. Plus, you only need a 1/2 teaspoon of Domino Light to be equivalent to 1 teaspoon of sugar which means that your dollar will go further. That means saving money and saving money makes momma happy! It comes in 2lb bags (which is equivalent to a 4lb bag of sugar!) and individual packets too.

You can like Domino Sugar on facebook to get a $1 off Domino Light Coupon! This is a great way to try it out for yourself. There is a Twitter party coming up with C&H/Domino Sugar that you won’t want to miss. You can RSVP to the party HERE as it takes place on August 8th from 5-7pm PST. There will be $500 worth of prizes and gift cards given away.

Homemade Chocolate Pudding 1 Homemade Chocolate Pudding

With every intention of making this chocolate pudding for Addie and Britton, I found myself eating most of it. I shared a teensie tiny bit with my husband too. He had to try it out too you know.

I’m new to stevia so I wasn’t sure what to expect, but the Domino Light was wonderful in this recipe. I’ve used it in every sweet dish over the last 2 weeks and I love it. One thing that I really want to point out about it, is that it’s very similar to sugar. The consistency I mean. You know how some sweeteners are very light and fluffy and don’t really take on the same feel as sugar? This is almost exactly the same texture as sugar itself.

If you’ve never made homemade chocolate pudding before, I urge you to try it out. Place it in small containers and treat it just like a Snak Pack.

Recipe courtesy of Domino Light.

Homemade Chocolate Pudding

Homemade Chocolate Pudding 3 Homemade Chocolate Pudding

Only 5 ingredients that you probably have in your kitchen right now can make you homemade chocolate pudding!


  • 1/4 c. + 1 Tbsp Domino Light
  • 1/4 c. unsweetened cocoa powder
  • 1/4 c. cornstarch
  • 2 c. milk
  • 1 tsp vanilla extract


  1. In a small saucepan, whisk together all dry ingredients.
  2. Whisk in the milk 1/2 c. at a time until combined. Place over medium heat and continue to whisk until the pudding thickens and begins to bubble.
  3. Remove from heat and whisk in the vanilla. Pour into a medium bowl or individual serving bowls.
  4. Place plastic wrap on the surface to prevent a skin from forming. Chill for at least 2 hours.


My pudding didn't thicken at all until it started to boil. So don't fret if it takes a minute for it to begin thickening. Just be sure to keep whisking to avoid having lumps.

This is fantastic with a little whipped cream on top!

This is a sponsored post written by me on behalf of Domino Sugar. All opinions expressed are 100% my own.

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Crockpot Shrimp Creole

Ok, I’ll admit it. I’m lazy….sometimes. Some mornings I don’t want to get out of bed. I despise cleaning and sometimes let my dishes pile up. My husband shares my hate for dishwashing so there are days when we have a stand off to see who will clean them first. Those are usually the days when I don’t want to care about the dishes in the sink, but my secret cleaning OCD kicks in and I go on a very random rampage cleaning everything in sight.

My laziness comes in spurts.

Crockpot Shrimp Creole 2 Crockpot Shrimp Creole

When it comes to cooking, if there are too many ingredients or steps in a recipe then I pass. This busy moms gets distracted easily and a recipe with a gazillion ingredients simply won’t cut it. Hence the fact that many of my recipes are titled, 2-Ingredient This, 3-Ingredient That.

I also hate doing a lot of work for a recipe. If there 2 ingredients, but 1 involves seeding, peeling, poking, punching, baking, staking, grilling, patting, kneading, and THEN you can use it…I’m not interested. One of the ingredients that I’ve always considered high maintenance would be shrimp. I don’t really like to cook with cooked shrimp because I usually get it too rubbery. And raw shrimp has always seemed like too much work. Until recently that is.

I decided to pick up a bag of medium raw shrimp a few months ago because it’s low calorie and something that everyone in my family likes. Since then, I’ve made a variety of meals with shrimp. And you know what? The labor of peeling and shelling them hasn’t killed me! In fact, I love them now. They cook extremely quick no matter what method you use and they don’t need prior thawing. I’m notorious for forgetting to thaw out meat the night before.

Crockpot Shrimp Creole 3 Crockpot Shrimp Creole

One of my recent and most favorite shrimp dishes was this Crockpot Shrimp Creole. I originally found this at, but it’s actually a Paula Deen recipe. It was amazing! Definitely makes the peeling and shelling worth it.

I made this while my husband’s parents were here and while we shopped all day. It’s so nice to come home and have dinner waiting, isn’t it? I hope you get a chance to make this and please tell me what you think!

I did adapt this recipe a bit. I added a little water to create more juice to pour over my rice. I also omitted hot sauce. We aren’t very spicy around here.

Crockpot Shrimp Creole

Crockpot Shrimp Creole 1 Crockpot Shrimp Creole

Nothing like a good shrimp creole for a comforting weeknight meal!


  • 2 tablespoon olive oil
  • 1/2 cup diced green bell peppers
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1 teaspoon chili powder
  • 1 (14-ounce) can tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 tomato can of water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon white sugar
  • salt and pepper to taste
  • 1 1/2 lb peeled and deveined shrimp
  • green onions for garnish


  1. Place all ingredients except the shrimp into the crockpot and set on LOW for 4-6 hours.
  2. In the last 15 minutes, add shrimp and let cook until orange.
  3. Serve!

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Toilet Paper Roll Art

If any of you follow me on Pinterest you might notice that I like to pin crafty things. Some things are just pipe dreams that I pretty much know that I’ll never be able to create, but others are those duh kinda crafts. The ones that you wonder why you didn’t think of sooner. My life is full of those moments. The day that I came across this genius idea at The Mayberry Home Journal, I had one of those moments. I like to think that I can see potential in things, but never once have I seen my toilet paper rolls as art like Corrabelle.

Until now…

Toilet Paper Roll Art 1 Toilet Paper Roll Art

Yes, I have a TON of toilet paper rolls at my house. We simply go through toilet paper like it’s going out of style at my house so it didn’t take me long to make a collection.

Ladies and gentlemen, we are going to make art…out of toilet paper rolls. Yes indeedy, your next masterpiece for the dining room could be as close as your bathroom and you didn’t even know it.

Toilet Paper Roll Art 2 Toilet Paper Roll Art

As you can see, I’m not completely prepared for a toilet paper roll painting party. I used what I had to paint them including some pretty blue paint leftover from another craft and some water bottles for them to sit and dry. Oh and I used my A1 bottle to paint them on. Little did Mr. A1 know that he was getting a makeover today!

Toilet Paper Roll Art 3 Toilet Paper Roll Art

Then I cut them into smaller pieces. You can get about 4 pieces per roll. More if you’re using paper towel rolls.

Then it’s really just a matter of hot gluing them to each other in a pattern. This is really lame, but I didn’t get any pictures of the process of gluing them. I’ll leave that to your imagination. There was really no rhyme or reason that I started with. Just 4 glued together for the middle and then I branched out from there. I filled in the holes as a went and did my best to make it even.

Toilet Paper Roll Art 4 Toilet Paper Roll Art

And the finished product looks like something straight off the wall decor section at Kohl’s! The best part? This didn’t cost me a thing!

Now go see how many toilet paper rolls you have. 😉

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White Chocolate Raspberry Brownies

I’m going to have to apologize for once again tempting you with a very bad recipe. I promise that I really do eat healthy. I’m not pulling your leg. But I have a very big weak spot for sweets.

Especially white chocolate.

White Chocolate Raspberry Brownies White Chocolate Raspberry Brownies

I could eat white chocolate all day long and never get enough. It’s THAT good to me. I’m sure that you have your guilty pleasures. Over the last few weeks, I’ve been attempting to create a recipe that involves white chocolate. I have created several recipes that all failed in some way or another. Don’t get me wrong, they tasted amazing. Though you’d never know it by looking at them.

So after eventually giving up, I came across this recipe on Pillsbury’s website for Raspberry-Filled White Chocolate Bars and I HAD to try it. It was a redemption kinda determination situation. I said to myself, I’m not letting white chocolate take me down like this! And boy oh boy did I conquer the white chocolate with this recipe.




If you are a white chocolate lover, then you absolutely HAVE to make these. Incredibly rich, smooth and creamy, with a raspberry filling to boot.

White Chocolate Raspberry Brownies 2 White Chocolate Raspberry Brownies

Once into this recipe I couldn’t believe how easy it was to make. I made some little healthy changes like substituting sweeteners and using a sugar-free jam. You’d never even know that I made those changes with the richness of the white chocolate. These are simply incredible and worthy of a special occasion or just for the heck of it.

Yep, I’ll be doing a little more at the gym to work these babies off. Totally worth it though!

I’m using a different name for this recipe than Pillsbury did. These taste just like brownies to me and they are well worthy of that title.

White Chocolate Raspberry Brownies

White Chocolate Raspberry Brownies 3 White Chocolate Raspberry Brownies

These indulgent white chocolate brownies will have you smiling with a special surprise of raspberry filling in the center!


  • 1/2 cup butter
  • 1 (12-oz.) pkg. (2 cups) white chocolate chips
  • 2 eggs
  • 1/4 cup sugar
  • 1/4 cup artificial sweetener such as Domino Light!
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract
  • 1/2 cup sugar-free raspberry spreadable fruit or jam
  • 1/4 cup sliced almonds, toasted


  1. Heat oven to 325°F. Grease and flour an 8-inch square baking dish.
  2. Melt margarine in small saucepan over low heat. Remove from heat. Add 1 cup of the white vanilla chips. LET STAND; DO NOT STIR.
  3. Beat eggs in large bowl until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in white vanilla chip mixture. Add flour, salt and almond extract; mix at low speed just until combined.
  4. Spread half of batter (about 1 cup) in greased and floured pan. Set remaining batter aside.
  5. Bake at 325°F. for 15 to 20 minutes or until light golden brown.
  6. Meanwhile, stir remaining 1 cup white vanilla chips into remaining half of batter; set aside. Melt jam in small saucepan over low heat.
  7. Remove pan from oven. Spread melted jam evenly over warm base. Gently spoon teaspoonfuls of remaining batter over fruit. (Some fruit may show through batter, that's ok!) Sprinkle with almonds.
  8. Return to oven; bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled. Cut into bars.

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Chili Cheese Fry Cupcakes

I think it’s about time that I shared a bad recipe with you. No, not bad as in it tastes like crap, but bad as in naughty. Oh yeah, you know what I’m talking about.

Chili Cheese Fry Cupcakes 4 Chili Cheese Fry Cupcakes

Try chili CHEESE fries. I’m feeling naughty just typing those words. Every now and then I like to take a break from my vegetable eating, low fat loving, and calorie watching to just make something so incredibly yummy that my toes curl. These Chili Cheese Fry Cupcakes come pretty darn close.

As you’d expect, I used ground turkey which makes me feel just a taddy bit better about them. I also used part skim low-moisture cheese which is also a little better. Besides that, all bets were off.

Chili Cheese Fry Cupcakes Chili Cheese Fry Cupcakes

I started off by microwaving some store-bought steak fries until they were soft. Next time I will be making the fries from scratch in order for them to be softer. These ended up a bit crunchier than I would have preferred, but they were smothered in chili and cheese so I can’t complain too much.

Once the fries are softened, you squish them into muffin tin wells to make the base of your “cupcake”. Believe it or not, but your muffin tin will take an entire bag of steak fries. Then it’s a matter of baking them a bit and letting them cool a minute before topping them with your fantastically easy homemade chili and melty cheese.

Chili Cheese Fry Cupcakes 6 Chili Cheese Fry Cupcakes

The result is nothing short of amazing. You have fries, chili, and cheese all in your hand. The only thing that could make this better would be….well,…….sour cream. (Which I unfortunately did not have otherwise I would have put a dollop on these)

I got the idea for these gems over at 1 Fine Cookie. I made the chili part up myself in an attempt to make it fast and wow did it come out well!

Chili Cheese Fry Cupcakes

Chili Cheese Fry Cupcakes 2 Chili Cheese Fry Cupcakes

These cupcakes are anything but dainty. Chili, cheese, and fries come together to create the ultimate savory cupcake.


  • 1 Package Frozen Steak Fries (or create your own fries)
  • 1 Pound Ground Turkey
  • 1 Can Ranch Style Beans
  • 1 medium Onion, Chopped
  • 1 Can Rotel
  • 1 Tsp Chili Powder
  • 1 Tsp Garlic, Minced
  • Salt and Pepper to Taste
  • 2 Cups Shredded Cheddar Cheese


  1. Preheat oven to 375 degrees.
  2. On a large microwavable plate, microwave steak fries for about 4 minutes or until soft. (You may have to do this in batches) Let cool.
  3. Squish and flatten equals amounts of fries into the muffin tin wells.
  4. Bake fries for about 25- 30 minutes. Do not overbake or else they will be hard as a rock.
  5. Meanwhile, brown ground beef with onion and garlic.
  6. Add in beans, rotel, chili powder, and salt and pepper to taste.
  7. Once potatoes are done, removed from muffin tin and allow to cool.
  8. Place a spoonful of chili on each of the fries. Next top with equal amounts shredded cheese.
  9. If desired, place cupcakes in the oven to allow the cheese to melt for a moment or two.
  10. Serve with sour cream and green onions if preferred!


If you do plan to make your own potato fries (I will do this next time!), parboil your fries a bit before placing them in the oven to crispy a little. Then squish them into the muffin tins before baking them one last time.

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Crockpot Hot Fudge Cake

We got bikes this weekend. I haven’t been on a bike since I was in high school. I had forgotten how much fun they are! But I also had forgotten how they can make your legs burn. As a runner I guess I figured they would be easier than running, but I may be wrong on that. Hills were killing me on my first 10 minutes on my new bike. It could be due to make lack of cycling experience or perhaps the fact that I was pulling a trailer filled with almost 70 pounds of child inside! Either way I’m looking forward to getting better at it and enjoying family time with them.

Crockpot Hot Fudge Cake 1 Crockpot Hot Fudge Cake

I like to run and I love going to the gym so any other exercise is just bonus. Bonus for working off extra desserts like this one here. Oh yeah, this most amazing CROCKPOT hot fudge cake! Cake is already good, but let’s talk about how EASY making it in the crockpot is.

Mix the ingredients.

Add them to your crockpot.

And cook it for a few hours.

When you’re done, you’ll have a thick, yet fluffy and chocolate-y and ridiculously divine cake worthy of a massive scoop of vanilla ice cream.

Crockpot Hot Fudge Cake 4 Crockpot Hot Fudge Cake

Lining your crockpot with foil is a great idea for this recipe. Not only does it make it easy to remove the cake, but it also reduces the need for cleaning.

Do you see how thick that cake is? I’m not sure if this picture really captures how thick it is.

Crockpot Hot Fudge Cake 3 Crockpot Hot Fudge Cake

There, that’s better. THIS picture really gives a good view of the incredible mountain of cake that your crockpot will produce!

And oh wow is it yummy. Way too yummy actually. And it only gets better the longer that it hangs out in the foil.

I have a little secret to share about this cake. It’s actually healthy too. Made without any oil or butter and using ingredients that are low in sugar and calories, you can eat this without feeling too much guilt. My husband ate this for a few days before I told him it was a “healthy” cake. He was very surprised to hear that it was.

Recipe found at MyFitnessPal.

Crockpot Hot Fudge Cake

Crockpot Hot Fudge Cake 2 Crockpot Hot Fudge Cake

Warm, gooey, hot fudge cake that you create in your crockpot!


  • 1 box Devil's food cake mix
  • 8 oz plain Greek yogurt
  • 1 box sugar free chocolate pudding
  • 4 egg whites
  • 3/4 cup unsweetened applesauce
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup water


  1. Mix all ingredients in a large bowl until combined. Do NOT overmix.
  2. Grease crock pot (all the way up - it rises a lot!) OR make a sling out of foil for easy cleanup and removal.
  3. Cook on high for 3-4 hours. 4 hours worked well for me.
  4. Scoop into bowl while warm and add ice cream or frozen yogurt!


To make warm the next day, cut a piece and place in the microwave for about 30 seconds.

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Freezer Peanut Butter and Jelly Sandwiches

School is either out or almost out in most places. Just because school is out doesn’t mean that you can quit making lunches. The familiar I’m huuuuuuuuuuuungry will haunt you if you do! Well come to think of it, that will haunt you even if you do make lunches. Whether you work or you don’t, it’s always a good idea to make life easier by taking a few shortcuts.

Freezer PB J 8 Freezer Peanut Butter and Jelly Sandwiches

I had my precious Britton about this time last year. 1 year on Friday to be exact. In preparation for my hands being tied up breastfeeding or changing diapers, I knew that I had to take a few shortcuts in order to keep myself sane. So I decided to make up a bunch of PB & J sandwiches and freeze them for a quick lunch for Addie. This shortcut basically was a Godsend during the first 2 months. I was struggling with breastfeeding and getting used to those sleepless nights again so every little bit helped.

I’ve done some “mom math” for you to approximate the handiness of this shortcut.

Freezer PB J 6 Freezer Peanut Butter and Jelly SandwichesIt’s quite simple really. Everyone knows how to make a PB&J. Make a bunch at once and you’re set for practically a month! This math only calculates for using 2 loaves of bread, but technically I think you could get 3 out of it. I had quite a bit of peanut butter and jelly left over after using up the bread loaves.

Freezer PB J 5 Freezer Peanut Butter and Jelly Sandwiches

This is really the only word to describe how freezing PB&Js can make your life. I couldn’t help myself from making a word with my sandwiches. Humor me please.

Freezer PB J Freezer Peanut Butter and Jelly Sandwiches

I don’t think that I’ve ever been so excited about a counter full of bread slices in my life. They represent time to me. Time that I can be washing dishes. Time that I can be eating my own lunch. Time that I could be sitting for a split second. You know, the important things.

Here are some questions that you might have about freezing PB&J Sandwiches:

Do you make them any special way for freezing?
Nope! Make them like you would regularly enjoy your PB&Js and pop them into a ziploc freezer bag.

Do they become soggy when you heat them up in the microwave?
This depends. If you overheat them, the jelly side does tend to become soggy so it’s imperative that you don’t overheat them.

How long do you reheat them in the microwave?
Depending on your microwave, this would be around 12 seconds. It’s better to have them a tad cold than overheated and soggy.

What if I am placing the frozen PB&J into a lunchbox for later that day?
The sandwich will simply thaw out on it’s own and most likely be just right at lunchtime!

Freezer PB J 7 Freezer Peanut Butter and Jelly Sandwiches

I’m actually on a freezer cooking journey right now. Not necessarily for dinners, but for breakfasts and lunches. There is just not enough time in the day to create elaborate dishes for those meals so why waste your day doing so? Take shortcuts to make your life easier during the day and then create something amazing for dinner instead.

Can’t wait to share with you some other meals that I’ve stocked my freezer with! But this one just might change your life.

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Easy Sausage and Cheese Biscuits

It was a busy weekend here. Hence the lack of the DIY and kitchen tip for you. I had the most amazing craft to share with you, but I have been so exhausted that every free moment has been used just plain sitting. You know how those weekends go. Today’s recipe is one that can practically save breakfast on days just as I described.

Sausage Cheese Biscuits 1 Easy Sausage and Cheese Biscuits

While it’s fairly simple to prepare a bowl of Froot Loops in the morning, it’s not always filling. The sugary cereal usually makes my oldest hungry within about 20 minutes. Looking for some freezer breakfast ideas the other night I ended up settling on a biscuit idea that I was sure would satisfy and kick start the mornings will something yummy.

Biscuits packed with meaty sausage and cheese.

Sausage Cheese Biscuits 2 Easy Sausage and Cheese Biscuits

I could’ve gone to my mom and gotten a family recipe for special biscuits. I could’ve gone to Google for a tasty biscuit recipe that was effortless. But to be honest with you, I ended up using the recipe for drop biscuits on the back of my off-brand Bisquik box and just adding what I wanted to it!

They turned out absolutely perfect. So simple, yet so tasty. My favorite kind of recipes!

These make the perfect freezer breakfast on the go! Or just on a lazy morning when you don’t feel like making anything. That just so happens to be most mornings around here. Especially lately because Britton has decided that she is an early bird. I’m not yet used to such early mornings just yet, but it’s good to know that I have something like these biscuits to just pop in the microwave for a quick bite for breakfast.

Easy Sausage and Cheese Biscuits

Sausage Cheese Biscuits Easy Sausage and Cheese Biscuits

Adding hearty ingredients like sausage and cheese to an everyday biscuit make a great kick start to your morning!


  • 2 1/4 c. Bisquik Baking Mix
  • 2/3 c. Milk
  • 1 lb Turkey Breakfast Sausage
  • 3/4 c. Shredded Cheddar Cheese
  • 1 1/2 tsp garlic, minced


  1. Preheat oven to 450 degrees.
  2. Mix all ingredients in a medium bowl until combined.
  3. Drop dough by the teaspoonful onto a lightly-greased baking sheet.
  4. Bake for 8-10 minutes or until golden brown.


To freeze, let cool completely then place in a ziploc or freezer bag. To thaw, pop in the microwave for around 5 seconds.


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