Country Apple Dumplings

This recipe is really easy and amazingly delectable. I got the recipe HERE and the only thing I changed was that I used regular 7UP instead of diet.

Prep: 10 minutes

Cook: 30-40 minutes


  • 2 large apples (I used Granny Smith)
  • 1 can Pillsbury Crescent dough
  • 1/2 cup butter
  • 2/3 cups sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 3/4 cup or 6 oz. 7-Up or equivalent {half the can}


Preheat oven to 350. Unroll Crescent triangles. Peel and slice apples. Roll one or two apple slices up in each Crescent triangle. In a small saucepan melt the butter and then stir in the sugar and cinnamon, whisk as necessary. When the mixture has thickened, remove from heat and stir in vanilla. Place dumplings in a greased 8×8 baking dish. Pour butter mixture and then 7UP over dumplings. Bake for 30-40 minutes or until golden brown.

*serve with ice cream or cool whip


Classic Tamale Pie

I had never had tamale pie before making this recipe…and boy was I missing out. Tamale pie is such an awesome comfort food and is sooo good. It’s quick to whip up too which is always a plus! I did not change anything about this recipe (since it was my first time making tamale pie). However, we did omit the black olives as someone…hmm hmm… who isn’t me, does not like black olives. And next time I will make a little less cornmeal which is reflected already in the recipe below. I got the recipe from this site: HERE

Prep: 15 minutes

Cook: 45 minutes


  • 1 cups cold water
  • 1 cups yellow corn meal
  • 2 cups boiling water
  • 2 tsps salt, divided
  • 1 4oz can diced chiles
  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp flour
  • 2 tsp chili powder
  • 1 14 oz can diced tomatoes
  • 1 8oz can tomato sauce
  • ¾ cup frozen corn, thawed
  • 1 4oz can sliced black olives
  • ½ cup shredded cheddar cheese


Preheat oven to 350F. Combine cold water and the cornmeal in a bowl and set aside. Boil 2 cups of water in a saucepan on the stove, add 1 tsp salt, and then pour in cornmeal mixture. Cool slowly until all liquid is absorbed, about 7 minutes. Remove from heat and stir in the green chilies. Spray a baking dish with nonstick cooking spray and line the pan with the cornmeal mixture like a pie crust.

In a cast iron  skillet brown the beef, onions, and garlic over medium heat. When the meat is browned add the remaining 1 tsp salt, flour, and chili powder. Then add the tomatoes, tomato sauce, corn, and black olives. Pour the meat mixture over the cornmeal in the baking dish. Sprinkle the cheese over the top and bake for 40-45 minutes.

Happy Eating 🙂

The Pioneer Woman’s Lasagna

My husband has many favorite foods, but one of his very favorites from his childhood is Stouffers Lasagna. Since I love to cook I wanted to make a homemade lasag (la-zag as we lovingly refer to it) that he would love as much or more than Stouffers. So who did I turn to? The Pioneer Woman of Course! This recipe is delicious. I did make a couple of my own changes. Her recipe is HERE.

Prep: about 15 minutes active and 45 minutes inactive

Cook: 20-30 minutes


  • 1-1/2 pound Ground Beef
  • 1 pound Hot Breakfast Sausage (note: it must say HOT breakfast sausage. This is not too spicy and it is what adds so much flavor)
  • 2 cloves Garlic, Minced
  • 3 tomatoes chopped
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 3 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • 1/2 cup Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles (I bought the ready to cook kind…super easy)
  • *optional- add a layer of veggies (zucchini, squash, spinach)


Brown the beef, breakfast sausage, and garlic in a cast iron skillet over medium high heat. Add the tomatoes, stir. Add the tomato paste, parsley, and basil, and stir. Let sauce mixture simmer for about 45 minutes while you’re preparing the other ingredients.

Preheat oven to 350

In a bowl combine the cottage cheese, eggs, Parmesan, and more parsley. Spray a baking dish with nonstick cooking spray. Layer Lasagna noodles across the bottom. Top with cottage cheese mixture and then with a layer of Mozzarella.  Next layer about half the meat mixture  over the mozzarella. Repeat all of the layers one more time. After your second meat layer, sprinkle the top of the lasagna with Parmesan cheese. Bake for 20-30 minutes. Enjoy 🙂

*This is a great meal to make ahead and freeze before baking as well.

Famous Banana Bread

 I had some ripe bananas on my kitchen counter and I was craving banana bread. I used to have a lowfat banana bread recipe that I would make with apple sauce, but I was in the mood to try something new. That being said, I Googled famous banana bread recipes and this is the one I used. It is said to be the famous banana bread from Flour Bakery in Boston. The bread turns out soooo delicious and tastes so buttery  but there is not a drop of butter in it! I also made several healthier modifications to the recipe so if you want to make the original it is here.
Banana Bread

Prep: 20 min

Cook: 45 minutes- 1 hour

Serves: 1 loaf


  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar (the second time I made this I only used 1/2 cup of sugar and the hubby and I couldn’t tell the difference!)
  • 2 eggs
  • 1/2 cup oil (coconut oil)
  • 4 bananas, very ripe, mashed
  • 2 tablespoons Greek yogurt (I used honey flavored)
  • 1 teaspoon Vanilla extract
  • 2/3 cup walnuts, toasted and chopped *optional

Preheat the oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper. Combine the flour, baking soda, cinnamon and salt. Beat sugar and eggs until light and fluffy. Drizzle in oil. Add mashed bananas, Greek yogurt, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour. Enjoy 🙂