Sweet Potato Muffins

I was given a lot of sweet potatoes and hadn’t a clue what to do with them, and thus this recipe was created.  These are packed with flavor and were loved by my tiny humans so I think its safe to say this was a great recipe.


3 C Cooked Mashed Sweet Potatoes * (3-4 large, 5-7 small/medium)

1 Banana, mashed

2 C Flour

1 tsp. Baking Soda

1/4 tsp. Baking Powder

1/2 tsp. Sea Salt

1 tsp. Pumpkin Pie Spice

1 tsp. Cinnamon

3 Eggs, beaten

3/4 C Safflower Oil

1 C Sugar

1 tsp. Vanilla

1/8 C Flaxseed Meal (optional)


-In large bowl combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

-In another bowl combine eggs, oil, vanilla and sugar.

-Add wet ingredients to dry ingredients using a hand mixer.  Add in sweet potatoes and banana.

-Spoon into greased muffin pan.  Top with flaxseed meal.  Bake 325 degrees for 30 minutes.  Remove from oven and allow to cool a bit before removing from pan.  Allow to cool completely before storing.  Enjoy!


*Clean outside of sweet potatoes, pierce with fork.  Bake 400 degrees for 45 minutes.


Cheese Grits and Beer Soup

I make a beer and cheese soup every year, this year I decided to use the same idea and make something totally new.  This is a great recipe to make on a cold winter night and is sure to be filling if you decide to use a main course.  Its packed with flavor and the cheese simple makes everything better in my opinion.


2 T Butter

1/2 Yellow Onion, finely diced

2 Cloves Garlic, minced

1 Stalk of Celery, finely diced

12 oz. Beer (choose a high quality one for best taste)

1 1/2 C Chicken Stock

2 C Heavy Cream

1 1/2 C Milk

2 tsp. Spicy Mustard

2 tsp. Sea Salt

2 tsp. Worcestershire Sauce

1 Sprig Thyme, leaves removed

Pepper to taste

3/4 C Stone Ground Grits (quick cook may not work well)

3 C Grated Cheddar Cheese

2 tsp. Cornstarch

Sliced Scallions for serving (optional)


-In large pot over medium heat melt butter.  Add in onion, garlic and celery and cook until tender.  Pour in beer, cream, milk, mustard and Worcestershire sauce, add in thyme, salt and pepper.

-Bring to simmer, add in grits.  Cook stirring on occasion with lid on but cracked for 25 minutes.

-In bowl combine cheese and cornstarch.  When grits are done, stir in cheese and make sure it is melted and well blended.

-Serve immediately with diced scallions if you desire.  Enjoy!

S’mores Cheese ball

This is a great spin on the classic savory cheese balls we all love so much.  This one is packed with chocolate and marshmallows and is sure to win the dessert table at any party.


8oz. Cream Cheese, softened

1 oz. Baker’s Semi-sweet Chocolate

1/2 C Powdered Sugar

1/3 C Marshmallow Fluff

1 tsp. Vanilla

1/2 C Diced Marshmallows (you want bite size)

1/4 tsp. Sea Salt

2 (1.5 oz.) Hershey’s Milk Chocolate bars

Graham Crackers for serving


-Beat cream cheese with hand mixer until cheese is light and fluffy.  In microwave melt bakers chocolate at 50% power in 30 second increments.  Add to cream cheese and beat until blended.

-Add in fluff, sugar, vanilla, and salt.  Beat until well blended.

-Dice one chocolate bar, shave the other.  Add diced chocolate to cheese mixture, reserve the others for coating.  Add in diced marshmallow.

-Place saran wrap in bottom of bowl, add in chocolate cheese mix.  Flip over onto serving plate and coat outside of cheese ball with shaved chocolate.  Serve with graham crackers, Enjoy!

Beer Infused Lil’ Smokies

This is a great recipe that is sure to please everyone at any holiday parties this season.  This is a spin on the classic bbq sauced ones everyone makes.


24 oz. Package of Beef Lil’ Smokies (can use other types)

12 oz. Beer (I recommend a good quality one)

1 1/2 C BBQ Sauce

Juice of 1 Lemon

1/2 C Brown Sugar


-Place all ingredients in crockpot, cook low 2-4 hours or until sugar is dissolved and meat is warm.  Reduce to warm to prevent burning.


Italian Sausage Chili

I’m a huge fan of chili and thank goodness my tiny humans love beans, so needless to say we eat a ton of it in the cold seasons.  I decided that why not make one that it packed with the flavors of Italian food and make everyone happy by serving it with garlic bread lol.  This would make a great new idea for your next Italian meal and it sure to warm you up this time of year.


1 lb. Ground Sweet Italian Sausage

2 Cans Cannellini Beans, drained and rinsed

2 Cans Great Northern Beans, drained and rinsed

28 oz. Can Crushed Tomatoes

7.75 oz. Can Tomato Sauce

3 C Chicken Broth

3 C Vegetable Broth

1 Sweet Onion, diced

5 Cloves Garlic, minced

1/2 Red Bell Pepper, diced

1/2 Yellow Bell Pepper, diced

3 T Sugar (this helps cut the acid from the tomatoes)

2 T Fresh Oregano, chopped

2 tsp. Italian Seasoning

1 tsp. Smoked Paprika

1 tsp. Cumin

1 tsp. Chili Powder

Grated Parmesan Cheese for serving


-Cook sausage in pan over medium heat, break up meat as it goes, you want small pieces.  Cook until done.

-Add cooked sausage and all other ingredients except parmesan cheese to crockpot.  Cook low 6-8 hours.

-Serve with grated parmesan.  Enjoy!


Balsamic Mustard London Broil

This is a super tasty and simple way to make a London broil.  My tiny humans declared it yummy, so trust me when I tell you that its good.


2-2.5 lb. London Broil

1/4 C Balsamic Vinegar

3 Cloves Garlic, minced

2 T Stone Ground Mustard

1 T Olive Oil

1 T Worcestershire Sauce

Salt and Pepper to taste


-Place London broil in sealable bag.  Mix other ingredients together and pour over meat.  Seal bag and allow to marinate in fridge for 4-6 hours.

-Bring meat out and allow it to come to temp while oven preheats to 450 degrees.

-Place meat on baking sheet (can foil line for easy clean up), bake 5-10 minutes flip and cook again for same time.  (Time will vary based on thickness of meat.  Mine was almost 2 inch thick so I baked 9 minutes preside for medium rare).  I do not suggest cooking past medium or meat may become tough.

-Remove from oven and allow to rest 5-10 minutes prior to cutting and serving.  Enjoy!



Lemon Blueberry Muffins

These are a great way to use up any blueberries you might find left in the fridge (mine always find their way to the back hidden).  The lemon and browned butter in this recipe sets it truly above any other recipe of its kind.


1 2/3 C Fresh Blueberries, washed and dried

1 Stick Unsalted Butter

1 tsp. Fresh Lemon Juice

2 Eggs, beaten

1 C Buttermilk, I suggest whole fat

1 tsp. Vanilla Flavoring

Zest from 1 Large Lemon

2 1/2 C Flour

1/2 C Sugar

1/4 C Brown Sugar

1/2 tsp. Baking Powder

1/4 tsp. Baking Soda

1/4 tsp. Sea Salt


-Place butter in small pot over medium heat, cook stirring often until nutty aroma and foam forms.  Keep cooking until butter turns brown.  Remove from heat, stir in lemon juice and allow to cool.

-In bowl beat eggs, add in buttermilk, vanilla and lemon zest, set aside.  Once butter is cool, whisk it in as well.

-Sift remaining ingredients together except blueberries.  Create well in center of dry mix.  Pour in egg and butter mixture.  Stir until dry ingredients are wet.  Fold in blueberries.

-Pour into 12 greased muffin tins.  Bake 400 degrees for 20-25 minutes or until golden brown.  Remove from oven allow to cool a few minutes.

-Remove muffins from pans and allow to cool completely.  Enjoy!