Category Archives: Recipes

Trying to eat healthy, but who doesn’t love chocolate once in a while? I don’t cook sweet things as often as I used to, but when I have company coming it’s nice to bake this rich and tender coffee cake!Chocolate Chip Coffee Cake


Chocolate Chip Coffee Cake

1 cup of butter, softened
1 package (8oz) cream cheese, softened
1 ½ cups sugar (divided)
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup milk
1 cup chocolate chips
¼ cup chopped nuts (pecans, almonds or walnuts)
1 tsp cinnamon

In a large bowl cream the butter, cream cheese and 1 ¼ cups of sugar. Beat until light and fluffy. Beat in the eggs and vanilla. In a separate bowl combine the flour, baking powder, baking soda and salt. Add to the creamed butter mixture alternately with the milk. Mix well. Stir in the chocolate chips.Chocolate Chip Coffee Cake

Pour in to a greased 9 inch spring form pan. Combine the nuts, cinnamon and remaining sugar and sprinkle over the batter.Chocolate Chip Coffee Cake

Bake at 350 for 50-55 minutes. Cool for 15 minutes. Carefully run a knife around the edge of the pan to loosen, Cool completely before cutting. Chocolate Chip Coffee CakeMakes 10-12 servings. The cake also freezes well.Chocolate Chip Coffee Cake

Epic Mommy Adventures

This salad is easy to make and the blend of colors, shapes and textures makes this salad appealing to everyone.Mandarin Avocado Salad

Mandarin Avocado Tossed Salad

½ cup sunflower seeds
½ cup slivered almonds
2 TBSP butter
½ cup olive oil
3 TBSP cider vinegar
1 TBSP lemon juice
2 tsp maple syrup
½ tsp salt
½ tsp ground mustard
1 garlic clove, minced
4 cups torn lettuce
1 can (11 oz) mandarin oranges, drained
1 ripe avocado, peeled and cubed
1-2 scallions, chopped

In a small skillet, sauté the sunflower seeds and almonds in the butter. Cool and set aside.

In a jar combine the oil, vinegar, lemon juice, maple syrup, salt, mustard and garlic. Shake well.

In a large salad bowl toss the lettuce, mandarin oranges, avocado, scallions and sunflower almond mixture.Mandarin Avocado Salad Drizzle with the dressing and serve immediately.Mandarin Avocado Salad

Serves 6-8.


You may ask why this is a dangerous cake recipe, it’s because you are not only five minutes away from chocolate cake at any time of the day or night!Dangerous Cake Recipe

I try to live a healthy lifestyle by eating right and exercising daily. However sometimes you just want to enjoy a little chocolate cake. It was easy when we had our four children at home, I could bake a cake and it would be gone in just a few days!

However now that it is only my husband if I make a cake we’ll be eating it all week, this may sound wonderful but it is not good for my waistline! Now when I have a craving for a little chocolate cake I can mix up this mug size cake in just minutes!

A Dangerous Chocolate Mug Cake

4 Tbsp flour
4 Tbsp sugar
2 Tbsp cocoa
1 egg
3 Tbsp milk
3 Tbsp oil
3 Tbsp mini chocolate chips
½ tsp vanilla
1 large coffee mug

Add all the dry ingredients to your coffee mug and mix well. Add the egg to the mug and mix thoroughly. Pour in the milk and oil and mix. Add the vanilla and the chocolate chips and mix again.mix ingredients in a large mug

Place your mug in the microwave and cook for three minutes on high.Cooking in a microwave Don’t be alarmed if the cake rises above the coffee mug. Allow it to cool a little and eat from the mug or tip onto to a plate and add a little ice cream! Enjoy.

This recipe does serve two although I’m sure you could eat it up by yourself!Dangerous Cake Recipe


I’m always looking for ways to cut fat and eat healthier meals. This mac and cheese is a great way to enjoy comfort food with some added ingredients!

Mac & Cheese with Butternut SquashIngredients

1 pound of macaroni (whole wheat if possible)
1 tsp olive oil
1 medium onion, chopped
2 medium red peppers, chopped
3 cups cubed butternut squash
1 ¾ cups chicken broth, homemade if possible
1 cup milk (1%)
2 Tbsp plain Greek Yogurt (1%)
1 cup shredded Swiss cheese
1 cup sharp cheddar cheese
Salt and pepper to taste

Preheat your oven to 375. Cook the macaroni according to the package directions, drain and set aside.macaroni
Heat the oil in a large skillet over medium heat. Add the onions and peppers and cook for 4-6 minutes. When the onion is translucent set aside.Peppers and onions
Combine the squash, broth, and milk in a saucepan. Gently boil for 20-25 or until the squash is tender.Gently boil squash
Using an emersion blender or a real blender, blend the squash mixture until smooth. I added the onion mixture as well so the ingredients were all pureed.Pureed squash mixture
Combine the squash mixture, macaroni, yogurt and cheeses. Mix well.
Place in a 13 x 9 pan that has been coated with nonstick cooking spray. Bake for 25-30 minutes, or until the sauce is bubbling. Can also be made ahead.Mac and Cheese with Butternut Squash


Interested in cooking up a quick delicious side dish? This combination of apples, cranberries and Brussels sprouts is a wonderful sweet and savory hash which comes together in just minutes.

Brussels sprout Apple Hash

Brussels sprouts – about 12
Granny Smith Apple – (1)
Lemon – one small lemon
¼ – ½ cup cranberries depending on preference

Trim and halve the Brussels sprouts and then halve lengthwise. Then thinly slice into shreds.
Peel, core and dice the apple.
Zest and halve the lemon.Hash ingredients

Drizzle a little olive oil into your skillet. Add the shredded Brussels sprouts and the apple and cook, tossing, for 5-6 minutes, until the Brussels sprouts are slightly golden brown.Saute Brussels sprouts and apple Stir in the cranberries, a pinch of lemon zest and a squeeze of lemon juice to taste. Season with salt and pepper and serve.

That’s it, so easy and a perfect side dish for roasted pork.Brussels sprouts Hash

Note: I originally found this recipe in a delivery from HelloFresh that I received.

Are you familiar with Alea Milham’s blog Premeditated Leftovers? I have been following Alea’s blog for years and it is full of delicious recipes and tips on how everything from frugal living to gardening. Recently Alea published her first cookbook, Prep-Ahead Meals from Scratch.Cookbook I was so excited when she offered me a cookbook to review and an extra one for a giveaway! Today I am sharing her recipe for 3 Bean Minestrone and giving you the opportunity to own a cookbook for yourself! Here is the recipe:

photo credit Chris Holloman

photo credit Chris Holloman

3 Bean Minestrone SoupIngredients

The combination of Italian herbs in this soup create a flavorful broth, while the three different beans provide lots of protein creating a hearty soup that will leave you feeling satisfied with this meatless recipe. PREP-AHEAD TIP: This soup can be made in advance and stored in the refrigerator for 1 – 2 days. It also freezes well and can be kept in the freezer for up to 3 months. Serves: 6 – 8 Ingredients:

  • 1 tablespoons olive oil
  • 1/2 cup onion, minced
  • 1 stalk celery, thinly sliced
  • 2 cloves garlic, minced
  • ½ cup green beans, cut into small pieces
  • 1/3 cup carrots, julienned or shredded
  • 4 cups vegetable broth (page )
  • 2 cups diced tomatoes or 14.5 oz. can of diced tomatoes
  • 1 ¾ cup cooked black beans
  • 1 ¾ cup cooked white beans
  • 1 ¾ cup cooked garbanzo beans
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 2 cups fresh spinach


  1. Heat the olive oil over medium heat in a large pot. Add the onion, celery, garlic, green beans, and carrots and sauté for 5 minutes.Saute vegetables
  2. Add the vegetable broth, tomatoes, beans, and the spices to the soup. Stir to mix the spices in. Bring the soup to a boil, then reduce heat and allow to simmer for 10 minutes.Simmer soup
  3. Add the spinach leaves and cook for an additional 5 minutes or until the spinach is wilted.

Nothing like enjoying a wonderful healthy soup during the cold days of winter!3 Bean Minestrone Soup Enter below for your chance to win a copy of Alea’s cookbook Prep-Ahead Meals From Scratch.cookbook a Rafflecopter giveaway

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