Bacon Potato and Cheddar Frittata

Good morning everyone!! I thought it would be a good idea to add a really easy breakfast recipe for all of you that are having family over for the holiday. This recipe is amazing! I just used some left over baked potatoes. Then you just chop everything, throw it all together and bake. So super easy. I had to cook mine for longer then the instruction asked for, so be aware of that. But this recipe was so simple, and really delicious!! Enjoy 🙂

Printable Recipe

Bacon Potato and Cheddar Frittata

     10 large eggs
     1/2 cup 2% milk
     1/2 tsp. salt
     1/2 tsp. pepper
     1/2 tsp. chili flakes (optional)

     3 cups diced roasted potatoes
     1/2 pound crisp cooked bacon, chopped
     1/2 pound diced aged cheddar cheese
     1/4 cup chopped chives

Preheat oven to 350 degrees F.

In a medium bowl, whisk eggs, milk, salt, pepper and chili flakes together. Set aside.

Heat a 12-inch oven safe skillet on the stove. Coat with non-stick spray on the bottom and sides of the skillet. When the skillet gets hot, remove from the heat and add the roasted potatoes, bacon, cheddar, and chives, layering evenly throughout.

Pour egg mixture over layers and bake for about 25 minutes or until the eggs have set at the center. Serve immediately.

Serves 6 to 8.

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Recipe altered from


Sugar Cookie 4th of July Fruit Tart

Hey Everyone!! Hope everyone is having a fabulous Monday. Me on the other hand, has a serious case of the “Mondays”. I just can not seem to get going today for the life of me. Maybe a really cold shower will clear up my head. Going to have to experiment on that after I’m done with this post. I guess that is what I get for taking NyQuil at midnight. I just couldn’t sleep, and NyQuil always nocks me out. But, I guess your suppose to be able to get a solid 8 hours of sleep or something like that when taking, and my boys that have decided to wake up at 6:30am. Every. Single. Morning. had other plans in mind. Food for thought when taking for next time.

But now that the week is officially started, time to get back to business!! I, for one, have a lovely pile of clean clothes that have been neglected all weekend. And when I say pile, I mean the equivalent of a small mountain. I know! I know! If I had never neglected it in the first place, it would have never gotten that bad. Well, in my defense… Um… Ok I have no excuse other then, I REALLY HATE laundry, ok!! It’s not the putting it in the washer to the dryer that kills me. It’s that fact that I spend all that time folding and hanging to put them away, and literally two seconds later my kids are looking for their 4th pair of clothes to wear for the day, and they all end up all over the floor anyways. Come on moms?! You know what I’m talking about!! But apparently, my husband is not a fan of “Mount Clothing” that has established a foundation on my side of the bed. (Sigh)

But enough of my Monday morning!! You gotta do what you gotta do, so there is no point in grumbling about it (even if it does make me feel better ;).

Anyways, here is a fabulous dessert that kind of kills 2 birds with one stone. (I’m in the mood to use the word fabulous an obscene amount of times btw, bare with me) The recipe I stole this idea from used the cookies in the tart as decor. But I was thinking, how great is it when you are crazy stressed getting ready for your holiday activities, and you all know you’ve been there, to not have to make a second batter. You could just double the tart crust recipe, roll out your cookies, and bam!! Two desserts for the 4th. A tart for the adults, and cookies for the kids. Or you can go ahead and put the cookies in the tart too, which looks fabulous too 🙂 Either way, super fun, cute, and fabulous 😉 dessert for the 4th!! Enjoy!

Printable Recipe

Sugar Cookie Crust
     1/2 cup granulated sugar
     1/2 cup powdered sugar
     1 cups shortening
     1/2 teaspoon vanilla
     1 large egg, beaten
     2 cups + 2 tablespoons cake flour
     1/2 teaspoon baking soda
     1/2 teaspoon baking powder
     1/8 teaspoon salt
     sugar, for decorating (optional)

     14 ounce can (1-1/3 cups) sweetened condensed milk
     1/2 cup dairy sour cream or light dairy sour cream
     1/2 teaspoon finely shredded lemon or lime peel
     1/3 cup lemon or lime juice
     1/2 cup fresh blueberries
     3/4 cup fresh raspberries

Red, White, and Blue Sprinkles for cookie accent (optional)

Preheat oven to 350 degrees F. In a medium bowl, add sugars and shortening.

Cream together. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix 3 minutes. Slowly add vanilla and beaten egg while mixing.

In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl.

Mix on slow speed until just blended. Do not over mix.

Using floured hands, press 3/4 dough into a 9 1/2″ tart pan with removable bottom. Set extra dough aside.

Lightly sprinkle crust with sugar, is desired, and bake at 350 degrees F for 12 to 15 minutes, or until golden.

As soon as your crust is finished, you’ll notice the middle has risen up. Using a spatula, lightly press center of crust back down. Place crust in pan on cooling rack to cool.

Meanwhile, roll out extra dough onto a lightly floured surface. Using a star cookie cutter, cut dough into different size stars. Place cutouts on an ungreased baking sheet. If desired, drop red, white, and blue sprinkles onto the center of uncooked cookies and press down very lightly. Sprinkle sugar over cookies if desired. Bake at 350 degrees F for 6 to 8 minutes. Place cookies on cooling rack to cool. Let cookies and crust cool completely.

For filling, in a mixing bowl combine condensed milk, sour cream, lemon or lime peel, and juice. Stir about 3 minutes or until mixture is thickened. Once crust has cooled completely, fill crust with filling, cover and place in fridge for 1 hour to allow filling to firm.

Before serving, assemble tart. Loosen and remove sides of pan from crust. Transfer crust to a platter, leaving bottom of pan under crust. Top filling with berries.

Decorate tart as desired by placing cookies either around, in filling, over crust, etc. Cut and serve.

Makes about 12 servings.

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Cookie/Crust recipe adapted from Tart recipe altered from

No Sew!! 4th of July Tank

As promised, super cute and easy, no sew 4th of July tank tops!! Let’s just get this out in the open right now, I do not craft! It’s not that I don’t find it appealing or that I can’t find cute ideas that I would like to mimick. It’s because, well, I absolutely suck at it. But I actually did this one, and I think it turned out pretty cute! So, even though this isn’t really a recipe or food related, I figured I would share it anyways.

Here is what it looks like on. I made one for me, my 2 sisters, and mom so we can be all matching at the parade. Fun, right!? I’m so super excited!

A couple of thins before you begin though. This works best if you find a shirt with pretty thin material. It just hangs better. Also, try your shirt on before you begin, and figure out where you want your blue area to be. My first shirt I made, the star area was way to small and just didn’t look good. I like the stars best when they go down to your waist, but figure out what you like and mark it before you start. Other then that, your set to go. Here are the instructions, and Good Luck!

Printable Instructions


     Plain white T-shirt one size larger than you normally wear (Unless you want it tight)
     Pair of Scissors
     Red and Blue Spray Paint
     Painters tape
     Paper stars

For the stars, use clip art or google stars. Print out your favorite and cut out. Arrange and tape stars onto  upper left side of shirt.

First, place full strip of tape across shirt under where the stars. Cut a second strip of tape in half and place vertically to line stars in the center upper part of shirt.

Continue to place strips of tape across open area on shirt, spacing and aligning equally across the shirt. (Strips don’t have to be perfect. Just eyeball it.)

Take shirt outside and lay on a surface that you don’t mind getting paint on (like an old sheet or a tarp). Using paper, cover the striped area of shirt and spray the star area blue.

Remove paper and cover star area as you spray striped red.

Let shirt sit for a couple hours to dry before removing stars and tape. If desired for a darker color, do a second coat at this point and after letting dry completely, then peel off the tape/stars.

Follow this video and cut your tank to desired style.

After you have finish, turn inside out, wash and dry shirt. Then show it off!!

Printable Instructions

Shirt idea from

4th of July Line Up!!

What are you doing for the 4th of July?! Not sure yet? Well, here are some recipes to get your creative juices flowing. Chances are that you are either throwing, or going to a barbecue. So here are some awesome dishes and sides for a barbecue. Not to mention some super yummy patriotic desserts 😉 Hope this gets you thinking, and will have more 4th of July recipe’s to come in the next week!! (Please forgive the quality in some of the pictures. Some are from when I started the blog, but I wanted to include them cause I still absolutely love the recipe.)

Barbecue Dishes & Sides
Jack Daniel’s Glazed Ribs

Frog Eye Salad
Creamy Pasta Salad
The Man-Burger (Favorite Burger Recipe of All Time!!)
Cranberry Broccoli Salad
Rich ‘n’ Cheesy Macaroni
Patriotic Desserts
Root Beer Float Cupcakes
S’mores Stuffed Brownies
Death By Oreo Cupcakes
Fireworks Cupcake Towers

Chocolate Cheesecake Cake

I hope everyone had an great weekend, and all the amazing dad’s out there had a awesome Father’s Day!!

This is what I made for yesterday. It’s chocolate cheesecake, sandwiched between moist decadent chocolate cake, and frosted with even more chocolate. Probably more of a girls dessert, being that it’s chocolate, on chocolate, with yet even more chocolate!! But my hubby love’s cake, so it was a good compromise 🙂 Seriously, if you are in need of a chocolate fix, this is the fabulous! Enjoy!!

Printable Recipe

Chocolate Cheesecake
     5 ounces bittersweet chocolate (70% cocoa), chopped
     Two 8-ounce packages cream cheese, at room temperature
     1/2 cup + 3 tablespoons granulated white sugar
     2 tablespoons unsweetened cocoa powder
     2 large eggs

Chocolate Cake
     1 3/4 cups all-purpose flour
     1 1/2 cups granulated white sugar
     2/3 cup unsweetened cocoa powder (not Dutch process)
     1 1/2 teaspoons baking soda
     1/2 teaspoon baking powder
     1/2 teaspoon salt
     1 teaspoon instant espresso powder
     3 large eggs, at room temperature
     1 1/4 cups 2% milk, divided
     3/4 cup unsalted butter, at room temperature
     1 teaspoon vanilla extract

Chocolate Sour Cream Frosting
     2 cups semisweet chocolate chips
     1/2 cup (1 stick) unsalted butter, at room temperature
     1 cup sour cream
     2 tablespoons light (white or golden) corn syrup

Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the side of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). Place chocolate in a medium glass bowl. Melt in the microwave in 30 second bursts until the chocolate is melted and smooth, stirring after each burst. Set the chocolate aside and let it cool off until it is lukewarm but still pourable. In a large bowl, use an electric mixer to mis the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and cocoa powder and blend until incorporated, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Mix in the lukewarm chocolate. Mix until smooth. The batter will be very thick- scrape it into the prepared pan and smooth the top. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for about 35 to 45 minutes. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the refrigerator and let the cheesecake cool completely overnight.

Prepare the cake layers: Preheat oven to 350 degrees F. Grease the flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add espresso powder, eggs, 1/4 cup of milk, butter and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape side and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining milk and beat on low speed for 15 to 30 seconds, until just blended. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 seconds, until just blended. Spread the batter evenly into prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large microwave-safe bowl, combine the chocolate chips and butter. Microwave 1 to 2 minutes, stopping every 30 seconds to stir, until melted and smooth. Whisk the sour cream and corn syrup into the chocolate mixture until smooth. Cover and refrigerate for at least 30 minutes or until firm enough to spread.

Assemble the cake!! Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the fridge, take off the side of the pan, and slide a knife until the parchment to remove the cheesecake from the pan. Peel off the parchment. Place the cheesecake layer on top of the first cake layer. If the cheesecake layer turns out to be slightly larger round then your cake,  gently shave off some of the exterior of the cheesecake (with a sharp knife) to get it to the same size as your cake layers. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any crumbs floating around in the final frosting layer. Decorate, as desired. Refrigerate until ready to serve. Refrigerate any leftovers.

Yield: 12 to 14 servings

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Recipe from

California Salad

I’m back!! I took a little vacation to go take care of my little sister, who just found out that she’s pregnant! Yay!! They have been trying to get pregnant for about a year and a half, so we are all super excited for her 🙂 So I went up for the week to take care of her, fix her meals, help clean up, etc. She gets morning sickness pretty bad, so I had to go fulfill my big sister role.

But, now that I’m back, I figured I’d post a super easy, completely delicious salad recipe!! This is my favorite salad of all time. It’s crunchy from the walnuts, a little bitter from the gorgonzola, and tangy sweet from the Raspberry Walnut Vinaigrette. Not to mention, it’s packed with flavor!! Simply amazing! Enjoy 🙂

Printable Recipe

California Salad
     4 cups mixed salad greens
     2 tablespoons chopped walnuts
     6 slices roma tomato
     2 tablespoons crumbled gorgonzola cheese

Raspberry Walnut Vinaigrette
     1 cup raspberry jam
     1/4 cup cold water
     1 tablespoon apple cider vinegar
     1 teaspoon walnut oil
     kosher salt to taste
     freshly ground pepper to taste
     1/4 cup canola oil

Toss the salad greens and walnuts together in a bowl. Top with tomato slices and sprinkle with cheese. Set aside.

Prepare Raspberry Walnut Vinaigrette by combining the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well. Add the canola oil slowly, whisking constantly until blended. Drizzle vinaigrette over salad and serve immediately.

Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.

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Recipe from