Category Archives: Recipes

WOW Me Wednesday!


Easy Peasey – PLUM JAM

My neighbor brought me a ton of plums from her trees – so when you have plums you make plum jam!

This pic is actually from my second batch.  I’d already run the jars from the first batch through the dishwasher and pulled them out HOT before pouring the jam in.  This round I just filled my pot and jars with water and brought them to a boil before pouring in the jam.  Worked perfect.  The blob of yellow in the jam is butter, it’s suppose to help with lessoning the foam once the jams starts to boil.

Ladled the jams into the hot jars, screwed the lids on tight and inverted while I cleaned up.  Don’t leave them inverted too long – they start to set up pretty quickly.

This is what you need:

4-1/2 cups prepared plums (buy about 2-3 lbs. plums)

1/2 cup water

7-1/2 cups sugar

1 pouch Certo Liquid Pectin

Step 1 – Finely chop & pit (unpeeled) plums finely (I used my food processor); place in large saucepan. Stir in water. Bring to boil, stirring frequently.  Simmer on medium-low heat 5 min., stirring frequently.  
  • NOTE: I didn’t have time to get into the “jam” cooking so once I cooked the plums I put them in mason jars and then in the fridge until I was ready to actually make the jam.

Step 2 – When you’re ready to go for it . . . Measure exactly 4 1/2 cups of prepared plums into large pot.  Add sugar & mix well.  Bring to full rolling boil over high heat.  Cook for 1 minute, stirring constantly.  Immediately stir in the liquid pectin, bring back to rolling boil and cook 1 more minute stirring constantly.  Then pull from heat and skim off any foam.

Step 3 – Pour immediately into hot sterilized jars, filling to within 1/4 inch of rims.  Cover with lids (I turn them upside down for about 15 min.).  Let stand at room temperature until set.  ENJOY – it is yummy!

WOW Me Wednesday!


Oh my gosh!  I’m not a fan of “Ranch” dressing – I’m a “1,000 Islands” girl.  I remember when I first tasted “Ranch” back in the day and it never seems to taste like that anymore.  A friend a work was talking about this crazy simple yummy recipe so we made it here at work . . . you will WANT to eat salads everyday just to have THIS “Ranch”!!   Here you go .  .  . you’re welcome, LOL!

1 – package Hidden Valley Ranch Dressing Mix

1 – cup BEST FOODS mayo

1 – cup whole milk

Put it all in a mason jar – stir – thank shake it up.  Let it sit in the fridge for at least 20 minuets to thicken – then grab some lettuce or fries!! Enjoy

WOW Me Wednesday! Early


We’ve decided on a Brunch for Amie’s baby shower.  Part of the menu will be my “Chocolate Croissants” ( and then I found this recipe for “Lemon Cheesecake Croissants”!  I did a test run on Sunday . . . and if you like lemon . . . you’ll love these!!!!  Needless to say – both flavors of croissants will be attending the baby shower, lol.  Who can choose between chocolate or lemon?!?!  Here’s the recipe:



  • 1 package 8 count refrigerated crescent rolls
  • 4 oz. cream cheese cold
  • 2 Tbsp. granulated sugar
  • 1/4 tsp. lemon extract (maybe a tad more – taste & adjust to you’re liking)
  • zest of 1/2 lemon


  • 1 c. powdered sugar
  • 1 1/2 Tbsp. lemon juice
  • zest of 1/2 lemon 


  1. In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
  2. Beat on medium-high speed until mixture comes together.
  3. Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
  4. Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes. (make sure the ends are closed)
  5. Place 2 inches apart on a lightly greased or parchment – lined baking sheet.
  6. Bake at 375 degrees for 12-14 minutes or until golden brown.
  7. Let rolls cool on a wire rack.
  8. Once cool, prepare glaze by combining all ingredients until smooth.
  9. Drizzle glaze evenly over rolls.

I found the recipe on Pinterest . . . here’s the link



Oh my word!  Belley and I are going to spend some quality time together this week soooooo only a good Grammie would get special snacks for her visit, right?! I couldn’t believe my eyes when I saw these, LOL!!!  First I don’t even remember the last time I had a Twinkie!  Second – covered in chocolate!!!! NEVER . . . I’ll update you on the experience. 😉

WOW Me Wednesday!


Don’t let the size fool you!  It’s the absolute perfect amount of delicious, yumminess!!  THICK Dove dark chocolate shell and yummmmmy raspberry sorbet!!! ONLY 150 calories – the perfect treat!  If you love dark chocolate and raspberry you will NOT be disappointed!!  😉

WOW Me Wednesday – Quiche Update


I’ve made this Quiche Lorraine recipe in the past and “as is” it’s delicious.  Howeverrrrr, I did switch it up a bit recently and the update was JUST, if not more, delicious!!  

I love Quiche Lorraine and I’ve never made it, so I thought I’d give it a try.  It was very yummy and I actually eat it for dinner with a salad.  My Texas bestie (hi Robin) & I used to go to Mimi’s and get their Quiche & salad, theirs is very good as well and this reminds me of it.  Very simple especially when you cook your bacon in the oven!!!

Quiche Lorraine: – 1 9″ deep dish pie crust (I used Marie Calendar’s frozen)

– 1 bunch green onions (or one sauteed onion)

– 8 slices cooked & crumbled bacon (I used thick cut) – HERE I USED A PACKAGE OF “REGULAR” JIMMY DEAN SAUSAGE – BROWNED IT

– 1 1/2 cups shredded swiss cheese – HERE I USED THE PRE-SHREDDED “ITALIAN” CHEESE BLEND

– 3 eggs slightly beaten

– 1 1/2 cups half & half

– 1/4 teas salt & 1/4 teas pepper & 1/8 teas nutmeg

Preheat oven to 350 degrees.  Take frozen pie crust out to thaw.  Cook bacon in oven as directed on package (yes it says right on the package) chop or crumble when done.  (OR BROWN THE SAUSAGE) I chopped up the green onions & used all the stems and about 3/4 of the whites. In bowl mix, eggs with half & half.  Add salt, pepper & nutmeg, set aside.  Once crust is thawed, add bacon (OR SAUSAGE), onions & cheese (I mixed them up a bit).  The crust is pretty full but it will all fit.  Slowly pour the egg mixture over top.  Bake 40-50 minutes until crust is lightly browned and the middle doesn’t jiggle.  Let stand 5 minutes & enjoy!