Monday, October 28, 2013

crock pot potato soup.

I guarantee this recipe will 
1. make any cold evening a little warmer.
2. make your house smell incredible.
3. make all the bellies in your family very happy.  

  • 2.5 lbs russet potatoes, diced, NOT peeled
  • 2.5 tbsp Tastefully Simple garlic garlic*
  • 1/2 yellow onion, chopped
  • 32 ounces chicken broth or stock 
  • 8 ounces cream cheese (I used 1/3 less fat)
  • bacon, sour cream, chives or shredded cheese for garnish

*I didn't have this seasoning so I recommend using these ingredients to taste:
  • 2 spoonfuls minced garlic
  • 1/4-1/2 t garlic powder
  • 1/4-1/2 t. dried dill
  • 1/4-1/2 t. dried basil
  • Some salt & pepper
  1. Combine potatoes, seasonings, onions and chicken broth in your crock pot.
  2. Cook on low for 8 hours, or on high for 5 hours.
  3. Put cream cheese in crock pot with the potato mixture. With potato masher, mash up all ingredients together.**
  4. Serve warm topped with bacon, sour cream, shredded cheese & chives. Just make sure the cream cheese is completely melted and combined ;)

**The recipe suggested using a food processor to puree the soup. You can do this if you'd rather it not be so chunky. I personally enjoyed it chunky, and it made fewer dishes to wash too :)

***Check out my updated about me page- 1/27/14***


Monday, October 21, 2013

apple pie.

Sorry about the not so good pictures,
I took them all in the evening...oops!

Is fall really fall without apple pie? I'd definitely argue it isn't. 

There's nothing quite like making a yummy apple pie in your kitchen while looking outside at the leaves falling off trees and the beautiful fall weather! There's also nothing quite like eating a warm, delicious piece of homemade apple pie either.  As you can see, I believe apple pie is a staple fall dessert and you have to try this recipe! 

Some background on the recipe: when Grant and I got married in December, one my best friends (Hannah) and her mom made me a cookbook! It has so a lot of delicious recipes and this recipe is from that book. I am so thankful to her and her mom for sharing these with me! I hope you love it as much as I do.

Hannah and I in college :)

Also, Hannah made this apple pie recipe and she is sharing it on her blog too! On her blog, she shares about her love for the Lord, her delicious recipes, book reviews, and much more.

Here's what you need:

2 Crust Pie

1/2 cup oil
5 Tbsp cold water
1 3/4 cups all purpose flour
1 tsp salt (I used about 1/4-1/2 tsp)

Apple Pie Filling

1/2 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
dash of salt (I left out)
6 cups thinly sliced apples 
(about 6 medium apples)

Here's what you do:

To make the 2 crust pie:

1. In a bowl, whisk together the oil and water until thickened.

2. In another bowl, mix together the flour and salt.

3. Pour the oil and water mixture into the flour mixture all at once. Mix with a fork until moist. Form into a ball. Divide the ball into halves.

4. Using 2 sheets of waxed paper, each about 18 inches long, roll one ball of dough between the sheets of waxed paper to form a circle. Line the pie pan with this crust. Roll out the other ball of dough to form the top crust once the pie has been filled.

To make the apple pie:

1. Heat oven to 425 degrees. 

2. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples.

3. Put apple mixture into pastry-lined pie pan.

4. Cover apple mixture with top crust. Seal edges, then flute edges (optional).

5. Bake until crust is brown and juice begins to bubble through slits in crust, about 40-50 minutes.

Recipe Credit: Rachelle Gegg

Monday, October 14, 2013

banana bread cookies.

Do you ever have ridiculously overripe bananas you don't know what to do with? Yeah, it happens all the time. Bananas seem to go brown before you even realize it. I only like them when they are yellow and still a little firm.  This presents a problem when I don't want to be wasteful either. You too? Well, never fear...banana bread cookies are here!

These seriously taste like a cookie version of banana bread.  Bottom line: these cookies are the bomb so you should try them.

1 c all-purpose flour
1/2 c white whole-wheat flour
1/2 tsp baking soda
10 tbsp butter, softened
1 c sugar
1/2 c packed brown sugar
2 tsp pure vanilla extract
2 c mashed banana (I used 3 bananas)
1 c old-fashioned rolled oats
1 c chocolate chips (I used milk chocolate and semi sweet)

1. Preheat oven to 375 degrees
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. 
3. Add vanilla; mix until combined. Mix in banana. 
4. Mix in flours and baking soda until just combined
5. Stir in oats and chocolate chips.
6. Drop dough onto baking sheets, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes.

Recipe from

Sunday, October 13, 2013

french dip sandwiches.

If you are looking for a tasty yet easy sandwich, this one is for you. It's warm and hearty which makes for a perfect fall meal.  

A few notes on the recipe- the au jus is totally worth making and hardly takes any time at all. The provolone is an excellent addition but it's not necessarily mandatory for the sandwich. Also I wouldn't recommend using regular hot dog buns; torpedo sandwich rolls or hoagie rolls/buns work great.  Give this recipe a shot and let me know what you think!

2 tablespoons butter
2-3 tablespoons chopped onion
1 tablespoon all-purpose flour
1-2 cups beef broth
1- 1 1/2 pounds deli sliced roast beef
6-8 deli style sub rolls 
6-8 slices provolone cheese

In a large, shallow skillet over moderate heat, melt butter. Add chopped onion to butter and saute 2 minutes. Add flour to butter and onions and cook a minute longer. Whisk in beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

To assemble sandwich, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Put 1 1/2 slices of provolone on sandwich. Bake in oven safe dish for 4-5 minutes (or until cheese is melted and/or buns feel slightly toasty) at 350 degrees. Set small cups with extra dipping sauce along side the sandwiches. 

pumpkin butterscotch muffins.

I made these for a pitch in at work and they were great! Moist and bursting with pumpkin-y butterscotch-y flavor :) I made both mini muffins and regular muffins- they both turned out great. 

A few notes on the recipe- I left out the salt and used salted butter instead.  For the flour, I used 1 cup all purpose and 3/4 cup white whole wheat flour. Don't be too concerned with the amount of butterscotch chips, just put in whatever amount looks good :)

Pumpkin Butterscotch Muffins

  • ½ cup butter, softened
  • ½ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 teaspoon cinnamon 
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1¾ cups flour 
  • 1 c. butterscotch chips 
1. In a large bowl, cream butter and sugars.  
2. Add eggs; mix until light and fluffy.  Stir in pumpkin.  
3. Add cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.  Mix well.  
4. Stir in flour until just combined.  Fold in butterscotch chips.  
5. Scoop into prepared muffin tins.  
6. Bake at 375° for 18-20 minutes. OR bake at 375° for 9-11 minutes for mini muffins.

Saturday, October 12, 2013

pumpkin banana pancakes.

Before I get started, I wanted to share some exciting news with you! Grant and I adopted a puppy- a cute, playful, sweet, perfect little puppy. Her name is Rose and we just love her!! We adopted her from The Indianapolis Humane Society. It was a great experience.

Here are some pictures of her enjoying some time in this beautiful fall weather :)


Fall is here and you know what that means- pumpkin recipes galore! Pumpkin recipes have been flooding my Pinterest page and I love it. 

I woke up this morning and thought these pumpkin pancakes would be perfect for this beautiful fall day.  They also have chunks of bananas inside which make for a tasty surprise. 

Before I share the recipe, I did make some additions and substitutions to the recipe. The link to the original recipe is below so you can decide for yourself what you add or take out.  

Banana Pumpkin Pancakes


- 1/2 cup of all purpose flour
- 1/2 cup of white whole wheat flour
- 1/4 cup of packed brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
-  a sprinkle of nutmeg
- 1/2 cup of pumpkin puree
- 1 Tbsp canola oil
- 1 egg
- 1 cup of milk
- 1 medium banana, cut into slices or small pieces


1. Mix all ingredients, except the banana slices, with a whisk.  

2. Add the bananas, and mix with a spoon until the bananas are evenly distributed throughout the batter.

3. Heat a lightly greased skillet on medium heat. With a small ladle or large spoon, scoop the batter onto the pan (about 4 inches diameter), and heat until the top begins to bubble or until you can flip the pancake without making a mess. Heat the other side until golden brown. Repeat Step 3 until the batter is used up.