Category Archives: Recipes

Butter Biscuits

These have become our favorite biscuit recipe. And just so you know, they don’t really have an exorbitant amount of butter. I just like to call them that.

butter biscuits


I like butter.

Rabbit trail on butter: We currently buy ours from Costco. It’s their organic two lb. pack for just under $8.00. This is the cheapest that I have been able to find. Other than butter, we use coconut oil and organic olive oil for all of our baking oil needs. (We actually use coconut oil for a multitude of uses in our home, but that’s a story for another day.)

This recipe makes 16-20 biscuits which is good for any size family because they are delicious frozen. However, unlike the original recipe, I no longer freeze them before fully baking them. I tried to do so on several occasions. I really did. The biscuits that I baked right away would be fluffy and delicious, and the unbaked frozen biscuits would be just as delicious once baked but flat.

I’m not sure what I was doing wrong. So for now, baking them first works for me. I just grab  however many biscuits we need from the freezer bag and reheat/brown in the oven.

You can brush them with a little melted butter again first. Of course.

honey butter biscuitLather with your favorite addiction.  Today it was honey.

jelly butter biscuit

And jelly. Ok, you caught me. I had two.


On the fence? Try them and see.

Butter Biscuits
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 16 - 20
The best biscuits that you ever put in your mouth. I think that it's the dousing of butter applied twice during the baking process. Yes, it's definitely the butter. Enjoy,
  • 4 cups of unbleached flour
  • 2 Tbsp. baking powder
  • 1½ tsp. salt
  • 1 tsp. sugar
  • ½ tsp. baking soda
  • ½ cup cold butter, cut up into small pieces
  • 1 ( 16 oz) container or 2 cups of sour cream (I used an organic brand from Trader Joes)
  • 3-5 tsp water, if needed
  • 4 Tbsp. melted butter (needed for the baking process)
  1. Add all of the dry ingredients and combine well.
  2. Cut in butter with the dry ingredients to small, pea-sized pieces. This may take a few are very helpful at this point. ;)
  3. Add the sour cream and mix until a soft dough is formed. If mixture is too dry, you can add some teaspoons of water. (Add only one teaspoon at a time as needed.)
  4. Knead dough on a lightly floured surface.
  5. Roll out dough to 1 inch thickness or your desired thickness. Use a cutter or even a drinking glass to cut out biscuits.
  6. Place biscuits on an ungreased baking sheet and brush tops with melted butter. Bake in 400 degree oven for 15-17 minutes or until the tops are a nice golden brown. Brush biscuits with melted butter again halfway through the baking process. Makes 16- 20 biscuits.
  7. Freeze some or all biscuits for a busy morning. To thaw, simply reheat in oven. You can even brush them with a tad more butter. Yeah. ;)

Butter makes it better. Believe me.

What do you eat on your biscuits? Have you ever tried freezing them before baking? Butter is awesome, right?

Have a great one.


A Decent Sort of Fellow

I’ve told you before that I absolutely love potatoes and so does my man.

That makes us a good match, right? Fellow starch fans.

Russet potatoes are my absolute favorite, but I don’t mind the others. Truly I don’t. Gold, red, and white are really just as delicious.

Yes, the early 1870s was a good time in American history. Not only was the devastating Civil War over, but the russet potato was developed in Massachusetts. It would become the leading potato crop for the United States, P.E.I. and New Brunswick, Canada. It would also be a tremendous economical discovery for both countries.

I, for one, am thankful for its discovery. =)

baked potato soup

A couple weeks ago, I was given several enormous baked potatoes that were left over from our ladies Bible study. This was under the assumption that I had a good use for three and a half leftover potatoes. Did I ever! I had tried the most delicious recipe a few weeks before that required baked potatoes. Possessing those foil clad delicacies made my heart extremely happy. I may have gone humming and skipping out the door.

Upon arriving home, I made the mistake of telling Hubs that I had them and nearly lost one to his potato loving appetite. Shameful, I know. I withheld food, potatoes no less, from a hungry man. I am despicable.

He forgave me a few days later.

I made a huge pot of this wonderful, starchy goodness: Baked Potato Soup.

baked potato soup

Perhaps you’ve already made this recipe, or one similar, before, but I had not.

I was in love.

It was creamy, bursting with flavor, and deliciously filling.

I found the original recipe here.

30 Minute Baked Potato Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
Creamy and hearty baked potato soup flavored with green onions, sharp cheese, bacon and sour cream. Perfect way to use up those leftover potatoes.
  • 12 slices of bacon, cooked and crumbled
  • ⅔ cup butter
  • ⅔ cup all-purpose flour
  • 7 cups milk
  • 4 large baked potatoes, peeled and cubed (I've made it both ways with and without the peel)
  • 4 green onions, chopped
  • 1¼ cups shredded cheese (I used sharp)
  • 1 cup sour cream
  • 1 tsp. salt
  • 1 tsp. black pepper
  1. Cook bacon in a large skillet until browned. Drain, crumble, and set aside.
  2. While bacon is browning, melt the butter in a large stock pot over medium heat. Whisk in flour until smooth. Gradually add milk, stirring constantly until thickened. Stir in cubed potatoes and green onions. Bring to a boil, stirring frequently to prevent scorching.
  3. Reduce heat and simmer for approximately 10 minutes. Add bacon, cheese, sour cream, salt, and pepper. Stir constantly until the cheese melts.

I love being able to take leftovers and create an entirely new, delicious meal. Using leftover baked potatoes is not only extremely frugal but also makes prep time a snap.

The green onions make the dish, in my opinion. However, I love onions in most dishes. They bring just the right amount of flavor without overpowering the potato. Perfection at its finest.

baked potato soup

The crumbled bacon made Fuzz satisfied. The girl loves meat. If you are serving a hot breakfast, she’ll request and happily devour bacon, ham, and sausage. She’s been known to snitch the last piece of venison steak as well. A more carnivorous child you have never met.

baked potato soup

The bacon, cheese, green onions, and sour cream do truly make the dish taste like a baked potato. A liquid baked potato on a spoon. Mmmm.

Yes, one bite and all was forgiven.

baked potato soup


My friend, Winnie, pretty much pegged my husband with this quote:

“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”                                                                                                                                                                                                                                                                                                                                                                                                                -A.A. Milne (Winnie-the-Pooh)


And that, my friends, is my hubs.

Anyone else LOVE potatoes? Have you been eating soup like it’s going out of style? What do you cook for comfort? Or for peace offerings? Share and make my day. I love to hear from you. If you’d like a simple potato soup recipe, try this one.

Thanks for reading.

Raspberry Orange Smoothies in the Dark

I am a disgraceful blogger.

raspberry orange smoothie

I let you down Monday and last Friday with my acronym series. I truly am sorry. My husband and I are transitioning into some new roles with his job {our church} and I am still sorting through my responsibilities in all of it. I’m trying to find the proper balance and schedule, so bear with me.

We are incredibly busy, but very happy and blessed. And that’s a good feeling, right?


Anyway, last Thursday, Hubs and I had our 3T Evening {Time Together Thursday}. We had it all planned out and put the kids in bed early. The agenda for the evening was exercise and homemade smoothies. I had found a really delicious recipe that I wanted to try out. Just between you and me, I really just wanted to play with another new toy that I’d received for Christmas: my Ninja pulse blender.

The evening was totally about the smoothies and not the exercising. =)

I innocently suggested to my husband that he take the first round of exercising on our Xbox. I thought that I would make the smoothies while he began a grueling workout and then I would exercise. I was being kind. Others first was drilled into me as a kid.

He was huffing and puffing. The YourShape can be fierce. If you even try to step away, the machine will ask you where you are going. The Xbox lady is relentless, I tell you.

raspberry orange smoothie

While he was sweating and groaning, I was mixing up the best. smoothies. ever. How could anything that is this easy taste so delicious? I found the original recipe here and tweaked it just a bit.

Raspberry Orange Smoothies
Recipe type: Smoothies
Prep time: 
Cook time: 
Total time: 
Serves: 2
Enjoy the tart of raspberries with the tang of orange in a delicious blend of fruity goodness in your cup.
  • ¾ c. orange juice
  • 1 c. frozen raspberries
  • ¼ c. yogurt
  • 1 banana (can be frozen)
  • 4 Tbsp. sugar (optional)
  1. Measure all of the ingredients and place in blender. Mix until smooth. Serve immediately. Enjoy.


I was just finishing the smoothies when the power went out. Complete and utter darkness. Hubs quickly grabbed a big ol’ flashlight and went around lighting candles throughout the house. He gave me one in the kitchen so I could serve up our icy, fruity goodness into glasses.. The electricity going out could not have been timed better- in more ways than one.

raspberry orange smoothie

After giving little LED tea lights to our girls- who were freaking out over the absence of their nightlight, we settled down with our cold treats.

Scrumptious. Truly it was.

It was like sipping raspberry sherbet through a straw.  Mmmmm-mmmm.

*sigh* I think that it was my favorite 3T time thus far. No lights, no TV, no internet, no computer work, nothing. Just listening to the voice of your sweetie intermingled with the occasional sounds of slurping. Smoothies in the dark = relaxing evening.

raspberry orange smoothie

Perhaps it also had something to do with the fact that I never took my turn dueling with the vicious Xbox lady. I typically have evil thoughts of the woman as she’s pushing my body through necessary pain and contortions. The fact that it’s really just a voice on a machine never fully registers during my workout. At that point, reality slips away and she’s merely a relentless lady who is oblivious to my current affliction.  Sadly, no pain, no gain is not always a happy, motivating thought as I’m in physical agony and short of breath.

raspberry orange smoothie


Not so on Thursday.

My mind {and body} were at peace. I totally enjoyed sipping my frozen treat in the flickering candlelight, chatting with Hubs. Whose idea was it to exercise anyways?

Oh yeah. That would be me, I guess.

Sitting in the dark, however, made you focus more on the pure deliciousness of the blend of the smoothie in your hand. It was tart,tangy, and sweetness all wrapped up in one frosty glass. I added 3-4 Tbsp of sugar to cancel out some of the tartness of the orange and raspberry to make my sweet tooth happy. For me, it created the perfect balance for the smoothie. You may just enjoy it with the fruit, OJ and yogurt. Natural goodness, so to speak. All in all, it was a wonderful evening together.

raspberry orange smootheie

Hmmmm…I wonder if Hubs ever realized that I never had my turn sweating through YourShape.

Shhhhh. Don’t tell him, ok? Remember, I just shared this awesome recipe with you in exchange for your silence.

Enjoy. =)

So what have you been up to over the past few days? Make a commitment to exercise this year? Are you keeping up with it? Ever have a power outage work in your favor? Or we could forget about the necessary evil {a.k.a. exercising} and just talk smoothies. What fruity concoctions do you blend together? Share. I’d love to hear.


Slow Cooker Split Pea & Ham Soup

I am putting my Christmas present to good use. I love my crock pots. Anything that cooks my meals without needing me nearby checking and stirring it often is a winner in my book.

Those of you that follow me on facebook may remember the status where I shared that we were having glazed ham with homemade mac n cheese for dinner. Later that weekend, we had ham and cheese sliders for dinner as well as ham and eggs for breakfast. We had just about had all of the ham that we could handle, so I stuck the rest of the ham in the freezer.

slow cooker split pea and ham soup

I remembered my split pea and ham soup crock pot recipe earlier this week and thought that it would be something different to enjoy on a cold evening. Who knows? The kids may actually appreciate something out of the ordinary in their soup bowls.

And they absolutely did.

We ate every drop of the soup in the crock pot.  We all enjoyed seconds and some requested thirds…only the pot was empty by then. *sigh*

Fuzz has already requested it for dinner again.

This soup is very rich and hearty, filled with a number of different veggies, chicken broth, rice, and spices. The flavor is absolutely delicious. We were nearly salivating as we smelled it cooking all day long. Tantalizing, I tell you. Your taste buds are more than ready by dinner time.  =)

slow cooker split pea and ham soup

Slow Cooker Split Pea & Ham Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A rich and hearty soup that is packed with delicious veggies, spices, rice and of course, ham. However, if desired, smoked turkey sausage can be substituted for the ham. Either way, this recipe will not disappoint.
  • 2 c. cubed fully cooked ham
  • 1 c. dry split peas
  • 1 c. chopped onion (I used one whole small to medium-sized onion.)
  • 1 c. shredded organic carrot
  • 2 Tbsp. freshly snipped parsley ( I used dried parsley)
  • ¼ tsp. pepper
  • 4 c. organic chicken broth (I used one 32 oz. carton, it was just a tad more than 4 cups)
  • 2 c. water
  • 1 c. quick-cooking rice (I made 1 cup of regular rice on the stove and dumped it in....using what you have is my motto!)
  1. Combine ham, peas, onion, carrot, parsley, and pepper in slow cooker. Pour chicken broth and water over everything.
  2. Cover; cook on low-heat for 8-10 hours or on high-heat setting for 4-5 hours. Stir in rice. Cover; let stand 5 minutes or until rice is tender. Serve.

slow cooker split pea and ham soup

I cooked mine for 8 hours and it was just perfect. (The crock pot that I used is one that has  four buttons: 4 hrs. and 6 hrs [high settings] and 8 hrs. and 10 hrs. [low settings]. It is not one with a dial for low, high, and warm.) Just a little extra info for those that may be interested. I know that crock pots can sometimes cook differently.

What have you been slow cooking lately?  Soup? Dessert?  Believe it or not, I’ve never attempted a sweet dish in my beloved crock pot. That’s about to change though.  I’ll keep you posted.  Share what you enjoy cooking.  I’d love to hear.

Thanks for reading.






Join in tomorrow as we continue with out S.O.S. journey.  Get ready to work. =)

S. O. S.  {Saturday Organization Series}