Saturday, September 11, 2021

Quick & Easy Dump Cake


One yellow box cake mix
1/2 cup butter, cold
1 cup chopped walnuts or pecans
Pie filling (Fruit flavor of your choice)
Topping of your choice (whipped cream, vanilla ice cream or drizzed caramel would go really well with apple pie filling.) Maybe all three of these!

Grease 9x13 pan
Put pie filling on bottom of pan
Top with cake mix
Sprinkle nuts evenly on top
Slice butter and evenly distributed on top of cake mix
Bake for about one hour until it’s a nice golden brown on top
Top with a topping of your choice.

Video & recipe compliments of Super Easy Recipes / Living On A Dime

No Bake Cheesecake


Gram Cracker Crust
Two 8oz packages of cream cheese
1 can of sweetened condensed milk
1 tsp vanilla
1/4 cup lemon juice
Pie Filling (your choice) I prefer cherry, strawberry, raspberry or blueberry  * The Dollar Tree has these for $1.00 a can

Not sure how much vanilla and lemon juice Tara (in the video) uses. However, the amount I use is listed in the ingredients.

  1. Combine and beat until smooth cream cheese, sweetened condensed milk, vanilla and lemon juice.
  2. Pour into pie crust
  3. Refrigerated a minimum of 2 hours
  4. Top with fruit topping
  5. Enjoy
Video Compliment of Super Easy Recipes

Thursday, September 9, 2021

Pear Jelly



  • 8 lbs ripe pears
  • 7 ½ cups granulated sugar
  • 1 pouch 85 ml liquid pectin (I used a box of Sure-Jell)


  • Wash pears and remove the blossom and stem ends, but do not core or peel them
  • Cut pears into quarters and place in a large, deep stainless steel pot.
  • Add enough cold water to cover the fruit
  • Bring to a boil over high heat, stirring occasionally, then reduce heat, cover and boil gently just until pears are softened, about 30 minutes, occasionally mashing with a potato masher
  • Transfer to a dampened jelly bag set over a deep bowl, or into a sieve lined with several layers of dampened cheesecloth.
  • Allow to drip at least 2 hours.
  • Don't press or squeeze the fruit, as this will cloud the jelly.
  • You should end up with 5 cups of pear juice.
  • Combine the collected pear juice and sugar into a large, deep, stainless steel pot.
  • Bring to a full rolling boil over high heat
  • Stir in liquid pectin and continue to boil hard, stirring constantly, for one minute. (I use a themometer and bring the temperature up to 220 degrees)
  • Skim off foam and transfer to hot sterilized jars
  • Wipe jar rims and apply lids and screw bands
  • Process in a boiling water canner for 10 minutes
  • Remove from canner and allow to cool before ensuring jars are sealed and storing.


Prep time includes two hours of passive time while the juice is extracting.
If you don't end up with the full five cups of juice, pour boiling water over the fruit in the jelly bag or sieve to make up the difference.
You can tell if your jars are sealed by pressing the center of the lid with your finger. If it springs back, the jar is not sealed. Reprocess any unsealed jars, or refrigerate and use them within a month.
Before reprocessing a jar that didn't seal, check the following: Is there a crack or nick in the rim of the jar? If so, you will need to transfer the contents to a new jar. Is the lid new and unwarped? Was the lid properly centered on the jar? Was the rim of the jar clean?


Serving: 2g | Calories: 63kcal | Carbohydrates: 15g | Potassium: 28mg | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 1.2mg | Calcium: 3mg | Iron: 0.1mg

Recipe & photo compliments of The Food Blog

Tuesday, September 7, 2021

Blooming Onion | Copykat Recipe For Outback Steakhouse Blooming Onion


 1/3 cup cornstarch
° 1 1/2 cups flour
° 2 teaspoons minced garlic
° 2 teaspoons paprika
° 1 teaspoon salt
° 1 teaspoon pepper
° 24 oz beer
° 4 Vidalia onions
° seasoned flour
° 2 cups flour
° 4 teaspoons paprika
° 2 teaspoons garlic powder
° 1/2 teaspoon pepper
° 1/4 teaspoon cayenne pepper
° Outback dipping sauce
° 1/2 cup mayonnaise
° 2 teaspoons ketchup
° 2 teaspoons of horseradish
° 1/4 teaspoon paprika
° 1/4 teaspoon salt
° 1/8 teaspoon dried oregano
° pinch of black pepper
° 1 dash cayenne

1.    For the seasoned flour, combine the flour, paprika, garlic powder, pepper and cayenne, mixing well.
2. For the dipping sauce - mix everything well and refrigerate for 2 hours or overnight.
3. For the mixture - mix the cornstarch, flour and spices until well combined.
4. Add beer and mix well.
5.Cut about 3/4 inch from the top of the onion and peel it.  
6.Cut the onion along 12-16 segments, but do not trim off the end of the onion. 
 7. Remove about 1 inch of petals from the center of the onion (you can place the chopped onion in cold water for a few hours to help it "open" - just make sure to drain it well).
8.  Dip in flour and shake gently to remove excess flour. 
9. Separate the petals to coat well with the mixture.
10.Place gently in a skillet basket and fry thoroughly at 375° - 400°  for 1.5 minutes.  
11.Turn over and grill for one and a half minutes or until golden brown. Enjoy it !

Recipe & photo found on Facebook, compliments of


Saturday, August 28, 2021



RANCH TENDER ROAST 1 tender chuck roast 1 stick of butter 1 lipton onion soup mix packet 1 ranch dressing packet 1/4 cup water 1 poblano pepper -drizzle olive oil on the bottom of the pot. place roast in pot. lay butter on top of roast. sprinkle soup mix and ranch packet on top of roast and pour water on bottom of pot around roast. cut out the seeds of the pepper and place the pepper slices in the pot as well. Let cook on HIGH 4-6 hours all. day. Shred with a fork and serve over rice or on buns. MEATBALL SUBS 1 package of frozen meatballs 2 24 oz cans of spaghetti sauce -toss in meatballs into pot with both cans of sauce. give it a good stir and cook on LOW 8-10 hours. serve on sub style sandwich bread and top with mozzarella cheese. SAUSAGE & POTATOES 3 russet potatoes 1 package of sausage links 1 frozen pack of green beans (or canned) -drizzle olive oil on the bottom of the pot. wash and chop the potatoes and add in. cut the sausage and layer on top of potatoes and top with green beans. Cook on HIGH 4-6 hours to make sure the potatoes are fully cooked. CRACK CHICKEN 1 pound of chicken 1-2 blocks of cream cheese 1 ranch seasoning packet - place chicken in the pot with cream cheese on top. sprinkle ranch packet and drizzle a tad bit of water into the bottom of the pot. cook on HIGH 4-6 hours and shred with a fork. serve as is or on bread to make a tasty chicken sandwich. Add a crunch to it by adding lettuce, tomato and red onion. SALSA CHICKEN 1 pound of chicken favorite jar of salsa (rotel can be a replacement) 1 can drained black beans 1 can drained corn taco seasoning packet for flavor (optional) -add in chicken and all ingredients on top. cook on HIGH 4-6 and shred with a fork. serve over rice in a bowl or on tacos with pico and sour cream

Recipe & video compliments of Youtuber "TheSimplifiedSaver"

Cozy Coffee | Homemade Coffeehouse Mixes

2 cups of non dairy creamer 1.5 cups sugar 1.5 cups hot cocoa mix 1.5 cups instant coffee 1 tsp ground cinnamon Mix well and store in airtight container In an extra large mug I put 3 Tablespoons of mix, fill with boiling water. Finish off with your favorite flavored creamer and whipped cream.

* Compliments of The Farming Pastor's Wife

Sunday, August 22, 2021

Georgia Peach Pound Cake


1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped
1. Preheat oven to 325°F. Butter a 10" tube pan and coat with white sugar. (Yes, white sugar!)
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
3. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
4. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
*For sauce you can puree some peaches, add 2 tablespoon cornstarch and cook low until thick. Also a powdered sugar glaze. Serve as sauce over cake. Enjoy!

I got this recipe off of Facebook

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Saturday, August 21, 2021

My Intermitten Fasting Daily Weigh-In Log | My Rules For Sustainable Intermitten Fasting

 My Rules For Intermitten Fasting 

This Is How I Plan To Make It Sustainable For Me.

Fasting Window: One-Meal-A-Day (I will attempt to fast 20 hours before eating to allow fat burning)
Eating Window: Any time between 12:00-4:00 (Most often I eat between 12:30-3:30) I want to remain flexible.
Saturday is my cheat day; Sunday-Friday are my fast days.
I will usually try to fit these occasions into my eating window, but If I can't I will break my fast for these reasons: 

Special events/holidays, weddings, showers, funerals, church related activities, vacations/travel, unplanned last minute opportunities to eat out with family/friends (picnics, potlucks, dinner invites)

 Emergencies/medical appts away from home 

 I will not limit portion sizes or types of food in any event. I will enjoy this time spent with family & friends. I will get back on track as soon as the event is over.
● If I go off plan for any reason during the week, I still take my cheat day as normal on Saturday. On cheat days I can eat whatever, whenever and how much I want. I have until MIdnight!
● During a fast the only liquids I can have is coffee or tea with cream, 0 calorie beverages,  unsweet almond milk, Shrub made with flavored carbonated water.
● I will attempt to get in a minimum of 10,000 steps per day. 
● I will try to eat only until satisfied and not over eat.
● My goal is to be happy with any weight loss, no matter how small (i.e. 0.1)
● If I hit a plateau, congratulate myself for maintaining my weight! 
● Never quit! Find solutions to issues preventing you from reaching your weight-loss goal.
● Remember, this is not a diet, it is your new way of life. It works around your life, not the other way around.

These rules so far have been working for me. I obtained the idea from the author of this book Kayla Cox. I purchased this book and highly reccomend it. 

My Daily Weigh-In Record (My week starts on Sunday and ends on Saturday)

DateAmount Lost this weekTotal weight LostHow many days have I been doing this?
7/17/211.11.13 days
7/24/211.9310 days
7/31/212.35.317 days
8/7/211.16.424 days
8/14/210.97.330 days (1 month)
8/21/210.47.737 days
8/28/2144 Days
9/4/2151 Days
9/11/2158 days
9/18/2165 Days (Two months and 5 days)
9/25/2172 days
10/2/2179 Days
10/9/2186 Days