Category Archives: Recipes

Super Easy Fettuccine Alfredo

Super Easy Fettuccine Alfredo

The regular recipe says it serves 4. However I always make a ton more. The last time I made this recipe I multiplied the recipe by 8. YES, 8! That made enough for 2 boxes of 16oz pasta (and we ate it for 2 meals) The sauce reheats really well if you haven’t mixed it with your pasta! What I do is only mix enough sauce with the pasta I think we will eat for that meal. I then put the rest of the sauce in the fridge and then reheat it in a saucepan when we want to have an easy meal or feed a starving boy! It doesn’t reheat well once it is mixed with your pasta!

Super Easy Fettuccine Alfredo

3 T half and half (or light cream)
1/3 c grated Parmesan cheese ( I use shredded)
1 T butter
4 oz of packaged fettuccine or whatever kind of pasta you want

Make your pasta how you normally do.

In a separate pot add the above ingredients and heat, I stir it quite a bit, especially after it starts to melt. I like to use a silicone whisk. Once it is all heated and the cheese is melted and blended together and you have drained your pasta just pour the alfredo sauce onto your noodles. We like to add a little garlic salt to it once it is on our plates! Oh and freshly ground pepper is great too! (by the way, if your children happen to add food coloring to your half and half as an April Fool’s Joke you may have blue Fettuccine Alfredo…yes, we know from experience)

This recipe goes great with fresh french bread that I “fancy up”.  I buy mine at Walmart when I don’t have time to make my own.  I like to spray some olive oil onto the top of the loaf. Then I sprinkle some garlic salt and garlic powder on top and finish it off with a little parmesan cheese.  Then I wrap my loaf in foil and heat it in the oven.  350 degrees for 5-10 minutes usually does the trick.  YUMMY!  I just slice it up and throw it on a plate or bowl to serve it!

Happy eating!

My sweet potato casserole recipe–just like Boston Market’s (and a really funny story)

My sweet potato casserole recipe–just like Boston Market’s (and a really funny story)

Our homeschool co-op always has a Thanksgiving meal before our last hurrah of the fall semester. I have taken sweet potato casserole the last two years for this meal.

The funniest thing happened yesterday when I went to go clean up my dishes at the end of our meal. One of my friends came up to me and said, “I hope you don’t mind but I took the little bit that was left over in one of your dishes.”  She said the recipe was just so good she wanted to take a little bit of it home with her.

So now that you’ve heard the story I’m sure you are going to want to make this recipe.

By the way, I make this the day ahead just to not worry about it on the day of Thanksgiving! I just keep it in the fridge and pull it out a few hours before cooking.  I add the Streusel topping right before putting it in the oven.

So here it is for you:

Sweet Potato Casserole (that is so good your leftovers will be stolen):

For Sweet Potato mixture–

  • 6 cups mashed sweet potatoes (5-6 medium-large potatoes–see below for how to prepare them!)
  • 3/4 c brown sugar
  • 1/2 heavy cream
  • 1/4 melted butter (evidently you don’t really need this as I found it in my microwave after we got home from co-op–this pregnancy brain is killing me!)
  • 1/4 t. cinnamon
  • 1/4 t. salt
For Topping–
  • 1 c. quick oats
  • 1/2 c. brown sugar
  • 1/4 c. all purpose flour
  • 1/2 t. cinnamon
  • 1 stick of cold butter
  • 2 cups (or more) mini marshmallows (I do not like to skimp on these!!)

Cooking the Potatoes: This is super easy.  Wash and prick each of the sweet potatoes with a fork, place them on a foil lined cookie sheet (makes for easier clean up) and then bake them in a preheated 400 degree oven for 60-70 minutes or until they are pretty soft!  Pull them out of the oven to cool just a bit.

Once they are cool enough to handle, scrape out the insides and mix with an mixer (I love my Bosch for this, but a hand held mixer will do as well) until they are smooth.  Measure 6 cups into a  large bowl.

Then add the rest of the Sweet Potato ingredients listed above and mix well until blended.  (I throw it all back into my Bosch mixer).

The original recipe said to put this mixture into and 8×8 baking dish.  I really like using a 9×13 casserole and spreading the mixture a bit thinner…this allows me to have more topping (which of course we all know is the best part). By the way, this recipe has double of what the original called for in the Streusel Topping department!

Ok, now if you don’t want to refrigerate until the next day, this is where you would preheat your oven to 350.

Now we are going to make the Streusel Topping.  Combine all of the ingredients for the Topping except the butter and marshmallows.  Once this is mixed you can then cut the cold butter into the mixture with a pastry cutter/knife or a fork.  Try to get the mixture to a crumbly pea sized bit consistency.  Now I just put this into a baggie or container and throw it in the fridge with the Sweet Potato Casserole until I pull it out to come to room temperature before baking.

Once you are ready to put it in the oven sprinkle the topping on top of sweet potato mixture and then bake in 350 degree oven for 70-80 minutes or until the top begins to brown slightly.

Once you remove from oven immediately spread the marshmallows over the top. (This is up to your discretion…I love to cover the whole top, others like to sprinkle a few)  Let this sit 10 minutes.  Or you can pop it back in the oven for a couple minutes to warm/melt your marshmallows.  Then you are ready to serve!

Just be careful, or someone might steal your left overs as well! : )

The Best Dip for Apples EVER!–Apple Dip Recipe

The Best Dip for Apples EVER!–Apple Dip Recipe

I love Pinterest!  I love all the fun ideas, the great recipes, and the useful tips that I find there.  And I am sure I would find a lot more if I searched even a little bit.  But I digress…the Apple Dip recipe that I am going to give you I found on Pinterest!   However, I was in such a hurry to find a recipe that I forgot to pin it! Silly me.  So all I have is the page I printed out and I am not sure who to give credit to for the delicious goodness!

I had a 31 party at my house last Sunday and I made this dip for it!  I haven’t had a home show type party in about 5 years, but it was so much fun to have a group of friends, relatives and family over and hang out with everyone…even if I could only spend a few minutes with each of them.  We had over 30 people in the house that night.  Joy had invited some of her friends and their moms as well!

I guess I better spill the beans on this recipe….I made the whole recipe that night and it was completely gone!  I have made it twice since and just halved the recipe for our family!

Apple Dip

(although it is really great plain and I am sure you could find a million things to put it on!)

2–8 oz blocks of cream cheese

1 small jar of caramel topping

1 cup of brown sugar


Mix all of the ingredients together in a bowl and serve.  Or you can refrigerate it until you are ready to eat it!  I just cut up apples to dip in it.  A little tip so they don’t brown.  After you cut your apples immediately put them in a bowl of Sprite (or Sierra Mist) for 3-5 minutes.  My apples were great all night!  Store them in a ziplock bag until ready to use!

Also, I would not suggest putting you Apple products in this dip.  I think this would void your Apple warranty and it would be just plain messy on your iPhone, iPad or computer!  Sorry, I couldn’t resist….

A little tip–Once your family knows how good it is, make sure you hide it in the refrigerator so that they don’t eat it before you get a chance to serve it!

Chicken and Dumplings in the Crockpot!

Chicken and Dumplings in the Crockpot!



Fall means comfort foods!  Chicken and Dumplings in the Crockpot!  I can’t help  but think of this recipe when I think of fall.  My whole family loves it and I love it even more because it is so simple to make!  I found the recipe on

Without Further Ado…

Slow Cooker Chicken and Dumplings


  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • onion, finely diced (I have used minced onion in a pinch!)
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces (I tore each biscuit in to 1/4s)


  1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  2. Cover, and cook for 5 to 6 hours on High.
  3. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. (I like to shred my chicken in the crockpot before putting the biscuit dough on top) Cook until the dough is no longer raw in the center. (Yes, it will float to the top, no problem.  I have pushed it down to get it to all fit, but it covers the top)

Here’s the link to the recipe if you would like to check it out there!

This post is linked up to the Third-Thursday Blog Hop at Hearts at Home!  Take a few minutes to check out everyone else’s favorite fall recipes!

A favorite summer vegetable recipe!

A favorite summer vegetable recipe!

While we don’t do a lot of gardening, I am sure that many of you do.  We just aren’t home enough during the summer to make a garden work!  This is a great way to use those vegetables from your garden. (if you have any extras still…you can send them our way!)

Or don’t feel guilty that you don’t have a garden and go buy some at a local farmers market or your local store!

This recipe that I am going to share is a favorite of our family.  Tim’s mom shared it with me and I in turn want to share it with you. It is super simple and quick and you could really include your kiddos in helping.  Of course, don’t let your kids use knives if you don’t feel comfortable and aren’t watching them. (I can’t believe I even had to say that….just covering myself for when someone decides to have their toddler use the knife and has an accident!–wouldn’t be so good!)

Vegetable Salad

Mix together in a bowl big enough for all of your vegetables:

  • 2/3 cup apple cider vinegar
  • 1/3 cup oil
  • 3/4 cup sugar (yes a lot of sugar, however it is a in a marinade you aren’t eating it all—or cut it down)
  • salt and pepper to desired taste

Then cut up into bite size pieces—tomatoes, green pepper, onion and cucumber.  We usually do one of each of these, but it is totally up to you and you could add other things as well to it.  Add all the vegetables to the marinade in the bowl.  Cover and refrigerate 2-4 hours before serving! Enjoy.  This is best eaten the same day you made it.  Leave it in the fridge overnight and the vegetables get a bit soggy!  Tastey but soggy.


Join other Hearts at Home bloggers and see what their favorite summer recipes are….click on the image below to see!