S’Mores Dip

S’mores Dip

Easy 3 ingredient recipe, this S’mores Dip is the perfect indoor dessert. No fire pit needed for these gooey S’mores, it’s the perfect fondue!

2 minutes


3 minutes


5 minutes


  • 12 large marshmallows
  • 14oz can sweetened condensed milk
  • 12 oz semi-sweet chocolate morsels
  • pretzels and graham crackers, for dipping


  • In a large microwave safe bowl, add condensed milk and chocolate chips. Microwave for one minute.
  • Stir chocolate until smooth and add in marshmallows. Microwave for 30 seconds. Stir and microwave an additional 30 seconds until marshmallows are soft.
  • Stir and serve with pretzels, graham crackers, fruit, etc! ENJOY!

Recommended Products

  • Pyrex Prepware 3-Piece Glass Mixing Bowl Set
  • Ghirardelli Semi-Sweet Chocolate Chips – 12 oz – 3 pk

Chocolate Buttermilk Sheet Cake

Chocolate Buttermilk Sheet Cake

yield: 24 SERVINGS

prep time: 15 MINUTES

cook time: 25 MINUTES

Easy one bowl Chocolate Buttermilk Sheet Cake recipe. Fudgy buttermilk frosting on top! Perfect for a crowd, or freeze for later.



  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder (I use Ghirardelli)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 2 large eggs
  • 2/3 cup canola oil (or vegetable oil)
  • 1 cup buttermilk
  • 1 cup hot water


  • 1/2 cup unsalted butter
  • 1/2 cup buttermilk
  • 1/4 cup unsweetened cocoa powder
  • 4 cups powdered sugar
  • 1/4 cup sprinkles, optional, for garnish


  1. Preheat oven to 350 degree F. Spray half sheet pan (size approximately 18×13-inches, I use this one from Amazon) with baking spray. Set aside.
  2. For the cake, in a large bowl, combine the sugar, cocoa, flour, baking powder, baking soda and salt. Mix until blended.
  3. Add in the eggs, oil, buttermilk, and hot water. Whisk together until fully combined. Pour into prepared baking sheet.
  4. Bake for 25 minutes, until edges pull away from the pan and a toothpick inserted into the center comes out clean. Remove from oven and cool.
  5. While cake is cooling, prepare chocolate icing. In a small saucepan, combine the butter, buttermilk, and cocoa powder. Whisk until smooth over medium high heat. Bring to a boil, and remove from heat as soon as it boils.
  6. Pour chocolate mixture into a mixing bowl and add in the powdered sugar. Beat until smooth. Pour over cake (it’s okay if the cake isn’t completely cooled). Add sprinkles.
  7. Cool completely and enjoy!
To freeze, once the icing has hardened and set, and the cake is completely cooled, slice into portions. Using an airtight container, place pieces of cake in layers separated by wax paper. Freeze. When ready to enjoy, remove from freezer and allow to thaw at room temperature.
*Chocolate Sheet Cake adapted from THIS recipe


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Spaghetti Squash Mediterranean-Style

Spaghetti Squash Mediterranean-Style

Spaghetti Squash Mediterranean-Style

Rated as 4.58 out of 5 Stars
  • Prep

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Recipe By:Jenny’s Kitchen
“A fun way to make spaghetti squash the main event in this unique and filling dish.”


  • cooking spray
  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons olive oil, divided
  • 3 (4 ounce) Italian sausage links, casings removed
  • 2 spring onions, finely chopped
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 red bell pepper, seeded and diced
  • 1 tablespoon Italian seasoning
  • 4 ounces crumbled feta cheese, or more to taste
  • sea salt to taste
  • 1 pinch lemon pepper, or to taste
  • 1 small tomato, finely chopped
  • 1 tablespoon chopped fresh parsley, or as desired (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Coat large baking dish with cooking spray.
  2. Place spaghetti squash cut-side down in prepared baking dish.
  3. Bake in preheated oven until spaghetti squash is tender when pierced with a fork, about 45 minutes. Turn squash over and bake for another 5 minutes. Remove spaghetti squash from oven. Scrape the strands from the skin and place into a large bowl.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add Italian sausage and cook, stirring occasionally, until sausage is brown and crumbly, 5 to 8 minutes. Remove sausage.
  5. Return skillet to heat; add 1 tablespoon olive oil, spring onions, and garlic, cook and stir until onions are softened, about 5 minutes. Add zucchini, red peppers, and Italian seasoning and continue to cook and stir until the vegetables are soft, about 5 minutes.
  6. Stir spaghetti squash and feta cheese into vegetable mixture; cook and stir until cheese melts, about 3 minutes. Stir sausage into vegetable mixture; season with salt and lemon pepper. Sprinkle tomato and parsley on top to serve.

No Bake Oatmeal Scotchies

No Bake Oatmeal Scotchies

If you love no bake cookies AND you love oatmeal scotchies: these NO BAKE Oatmeal Scotchies are for you! Cookies packed with butterscotch flavor and ready on your table in minutes!

20 minutes


5 minutes


15 minutes


40 minutes


  • 1 cup butterscotch morsels
  • pinch of salt
  • 3 cups quick cook oatmeal (dry)
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 2 cups granulated sugar
  • 1/2 cup unsalted butter


  1. In large saucepan, on medium high heat, add butter, sugar and milk. Bring to a boil, and boil for a complete full minute. Remove from heat and stir in vanilla, salt and butterscotch morsels.
  2. Stir for about 1-2 minutes, the butterscotch won’t completely melt, it’s okay. Fold in oatmeal.
  3. Drop by tablespoon onto a large sheet of parchment paper. Allow to set and cool, about 15 minutes. Store in airtight container. Enjoy.

Recommended Products

  • Cuisinart MCP-12N Multiclad Pro Stainless Steel 12-Piece Cookware Set
  • Reynolds Kitchens Parchment Paper (SmartGrid, Non-Stick, 50 Square Foot Roll, 3 Count)

The Daily Post/ One Word Prompt


The word for the day; Retrospective

looking back on or dealing with past events or situations.
“our survey was retrospective”
synonyms: backdated, retroactiveex post facto

“the government introduced retrospective legislation”

I have spoken a few times on my childhood here at WordPress. I have examined the events I know to be truth and can see the connections of some of my ways and thinking today.

I used to feel sorry for myself. I had two moms. One didn’t want me and the other; I kept a distance from from stupidity.

I see characters of my parents in me. My father enjoyed working with wood and so do I. My father was an artist. I don’t know if I can call myself an artist but I do enjoy painting, photography and writing.

My mother was definitely smart as a whip. I am not that smart. I would probably classify myself as of normal intelligence. My mother was organized and so am I. My mother loved to bake and sew. I still enjoy baking if I have someone to bake for.

The biggest thing I have learned though and it’s very important to my health that I did learn. The past is the past. The now is today and the future is not concrete.

Who I am today really doesn’t have that much to do with my childhood. I agree, some of it does, but it was and is up to me, to be who I want to be today. Looking back, I understand what and why things happen, but that doesn’t mean I have to carry extra baggage today.


Sausage Biscuits and Gravy

Rated as 4.67 out of 5 Stars
  • Prep

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Recipe By:chrisser27
“Often imitated, never duplicated. Just make sure that after you make this for breakfast, you have a window of opportunity to go back to bed, because you won’t be able to do much after consuming this. Cast-iron skillet is preferred. I prefer the taste that the maple sausage lends to the dish, however you could easily substitute regular or sage sausage in lieu of the maple. Single ladies, sit back and wait for proposals of marriage!”


  • 1 (19 ounce) can Southern-style flaky refrigerated biscuits (such as Pillsbury Grands(R))
  • 1 (16 ounce) package maple-flavored breakfast sausage
  • 3 tablespoons all-purpose flour, or as needed
  • 1 (12 ounce) can evaporated milk
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon butter


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange biscuits about 1 1/2 inches apart on a baking sheet.
  3. Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice cooked biscuits in half crosswise and keep warm.
  4. While biscuits are baking, crumble sausage into a large skillet over medium heat; cook, breaking meat apart, until no longer pink inside, about 10 minutes. Sprinkle sausage and pan drippings with flour and cook and stir until sausage is coated, about 1 more minute. Reduce heat to medium-low.
  5. Pour evaporated milk into sausage mixture, followed by milk; stir until thoroughly combined. Bring to a simmer, stirring constantly, and cook until gravy is your desired thickness, 3 to 5 minutes. Season with salt and ground black pepper. Stir butter into gravy until melted. Stir in more flour if gravy isn’t thick enough.
  6. Place biscuits with cut sides up on serving plates; top with sausage gravy.
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Days of Yesterday

Summertime heat is what we in Indiana are experiencing lately. Today at lunch, the ladies I sit with were talking about when we were younger.

I told them when I graduated from high school, I had no doubt I could have been found down at the beach. I was free! No worries. I had a job, but it paid well back then and I just had to put gas in my car; so no money worries.

I loved the heat and I would put Iodine in my baby oil and lay out under that blistering sun all afternoon.

I was telling one of the ladies that back in March of this year when we had a few days of forty degree weather, I would see young  people out with shorts and sweatshirts on. I would look down at my own clothes and I would have a winter coat, boots and pants on.

They laughed as they said they did the same things. My, how times change. I still go out in the ninety degree weather, like today, but I don’t stay out long. I don’t put that swimsuit on. There is no baby oil. Instead I place that with a hat and I watch for my skin to start to turn red.

What is something you did when you were young that you absolutely don’t do today?



Broken/ The Daily Post/ One Word Prompt


The word for today is Broken

That’s the way my foot feels; broken.

I have Dystonia. You wonder what that is? It is involuntary movement of muscles. Mine is at the moment in my foot. I have seen it do it before; but then it left. This time it has remained for the sixth day.

a state of abnormal muscle tone resulting in muscular spasm and abnormal posture, typically due to neurological disease or a side effect of drug therapy.


Most cases of dystonia do not have a specific cause. Dystonia seems to be related to a problem in the basal ganglia. That’s the area of the brain that is responsible for initiating muscle contractions. The problem involves the way the nerve cells communicate.Sep 11, 2016

My shoes that I feel most comfortable in are not working right now. When I get out of bed, the pain is quite intense. When I lay down at night, my toes curl under, just like in the photo above.

I have called my Neurologist and am waiting on a prescription for muscle relaxer. I hope it works.

I have a wonderful doctor that immediately diagnosed my brother with his rare disease; Multiple System Atrophy. Since I was his sister, I was able to get an appointment with him for my diagnosis of Parkinsonism/Dystonia/Ataxia.

He is a neurologist of science. He is very smart. I recommend him for any neurological disease that you are having a difficult time getting diagnosed.