Easy. Simple. Smoothies.

healthy-strawberry-smoothie-with-almond-milk-and-oats-768x1152.jpg (Pinterest Picture)img_0640(My Picture)

When making breakfast I used to eat a bagel with cream cheese, or some type of toast. However, for the past couple of weeks now I have been trying to eat healthier breakfast foods such as, yogurt, fruit, and smoothies. My favorite though are strawberry banana smoothies. If you do not like the strawberry and banana part, you can just sub the fruit for other kinds. I also like to mix them up as well because too much of the same smoothie will get old fast.

I got this recipe off of  Pinterest and it makes a serving for at least two people. Whether you want to drink it for breakfast, before a workout, or just to have it for a yummy snack, it is a great treat! The Pinterest recipe uses oats in their smoothie, which I left out, but you can use those if you choose. I also like making smoothies on the go because I am a college student and I am always rushing out the door. This would also be good for any parents trying to make their kids eat a healthy breakfast before they leave for school.

This smoothie only takes about five minutes to make and is absolutely delicious. I will be making this recipe again another day next week.

Below is the recipe and the ingredients:


  • 1/2 cup plain yogurt or vanilla
  • 1 banana sliced
  • 1/4 cup almonds raw
  • 2 cups strawberries frozen
  • 2/3 cup almond milk unsweetened
  • 1 teaspoon honey (optional)


  1. Add all ingredients into a blender. Blend for about 90 seconds until the mixture is smooth. Add more or less honey as needed. Top with chopped almonds, strawberry or bananas if desired.

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All Pumpkin Everything!


Pumpkin-Pecan-Bundt-Cake-recipe-flouronmyface.jpg(Pinterest Picture)My bundt cake.JPG(My Picture)


When you think of Fall you think of pumpkin candles, good food, Halloween, Pumpkin Spiced lattes, and of course pumpkin pie. With Halloween only a few days away, I was invited to a costume party. It was one of those bring an entree type of deals. I did not want to make any of the typical Halloween desserts that are the shapes of ghost or foods that were in the shape of an actual pumpkin or other typical Halloween characters. Although those are super cute ideas, I decided to go with a pecan pumpkin bundt cake.


I found this recipe off of Pinterest and it was simple and I must say delicious. It was completely gone soon after I arrived. Although the Pinterest Picture is a lot better than mine, I have to say that I was pretty proud of myself since I had never made a bundt cake before. I even had two people ask me for the recipe so they could make it at home for their friends and families.


This recipe makes enough servings for about 10 people. It took about 40 minutes to make, but that was just because it has to bake in the oven for 35 minutes. After that it just has to cool for about 30 minutes before the icing goes on. The pecans and the pumpkin spice blended so well together. Simple, yet delicious! I will definitely be making this again soon.


The instructions and directions are listed below:

Pumpkin Pecan Bundt Cake Ingredients

  • 1 package butter pecan cake mix
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 cup water
  • 1 cup canned pumpkin
  • 1 package 3 oz vanilla pudding ( cook style)
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup pecan pieces

Pumpkin Pecan Bundt Cake Directions

  1. Combine all the ingredients except the pecans in a large bowl.
  2. Beat about 30 seconds to moisten.
  3. Beat 3 minutes on high.
  4. Fold pecan pieces into batter.
  5. Pour into a buttered and floured Bundt pan.
  6. Bake 35-40 minutes on 350 degrees or until tooth pick inserted into center comes out clean.

Spiced Caramel Icing Ingredients

  • 1/4 cup butter
  • 1/2 cup light brown sugar
  • 1/4 cup milk
  • 1 3/4 cup sifted powdered sugar
  • 1 teaspoon ground cinnamon.
  • 1/2 cup pecan pieces

Spice Caramel Icing Directions

  1. Sift the powdered sugar and ground cinnamon together.
  2. In a medium sauce pan bring the butter and brown sugar to a boil for one minute or until slightly thickened.
  3. Remove from heat and cool slightly.
  4. Slowly drizzle the milk in and beat with a wooden spoon until smooth.
  5. Slowly add the powdered sugar one cup at a time mixing with the spoon between each addition until mixture is lump free.
  6. Fold in the pecan pieces.
  7. Pour over top of the cooled Pumpkin Pecan Bundt cake.
  8. If the mixture starts to harden before you glaze the Pumpkin Pecan Bundt cake return the pot to the burner and heat on low. Adding 1 tablespoon of milk until you get a thin enough consistency to pour.

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Just the Right Amount of Spice

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As Fall is slowly arriving, I have had a craving for chili, and I found the perfect recipe on Pinterest. It was such an easy dinner to make for y family. I put all the ingredient in, and plugged up the crockpot in the morning and when everyone came home from work and school the chili was ready to eat.

My picture compared to the Pinterest picture look very similar. That’s probably because all chili looks the same, and it would be pretty hard to mess it up. The Pinterest picture garnished their chili with a bay leaf. I chose to garnish my chili bowl with the other additions such as oyster crackers and shredded cheese. However, each cook should take it upon themselves to add any ingredient to their own chili that they may enjoy. Not being a fan favorite of bell peppers, clove garlic, bay leaf, or the jalapeno chili peppers decided to leave those ingredients out of my recipe. Since, I do not like my chili too hot, I wanted it to be just the right amount of spice, and let me tell you my chili tasted delicious with even with these missing ingredients.

This recipe makes about 6-8 servings. If it is not all gone in one day, you can put it up in the fridge and eat leftovers later. I would recommend this simple, yet mouthwatering recipe to anyone. The chili is absolutely perfect for busy parents and college students running on low budgets. I will definitely be making this again soon!

. Below are the instructions and a video to show how it is made:


  • 1 lb. ground beef
  • 1 cup chopped onion
  • chili powder
  • 1 (29 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (16 ounce) can chili beans, undrained
  • salt and pepper to taste


  1. In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
  2. Add the tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.
  3. Enjoy!!


Below are the instructions and a video to show how it is made:


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You will definitely “fall” for this dessert

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Hands down, October is one of my favorite months for many different reasons. One being that the weather is changing, and you can go to many fall festivities with friends and family. My favorite fall festivity is baking treats, which I only do during this time of the year. I was tired of making the same old desserts, so I decided to try this new one I got off of Pinterest.

This scrumptious dessert was absolutely delicious. Everyone I made it for went back for seconds, including me. It only took about 45 minute’s tops from beginning to end. The longest part was just waiting for it to bake in the oven.

Although, my picture is not as perfect as the Pinterest one, I still recommend this recipe to everyone. This is absolutely a perfect dessert for any holiday event, especially if you like pecans. Also, it was a great dessert to have after dinner. Your family and your taste buds will thank you for making this special mouthwatering treat.



  • 2 Eggs, large
  • 1/2 cup KARO light corn syrup

Baking & Spices

  • 1 cup Brown sugar, light packed
  • 1 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 2 tsp Vanilla

Nuts & Seeds

  • 2 cups Fisher pecan halves


  • 2 1/2 cup Graham cracker crumbs


  • 2 packages (8 oz each) cream cheese
  • 3/4 cup Butter, unsalted
  • 1/2 cup Heavy cream


  1. Line a 13×9 baking dish with parchment paper. Set aside.
  2. In a food processor, pulse graham crackers with sugar until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of baking dish, firmly, using the palm of your hand (or bottom of a cup). Set aside.
  3. For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-5 minutes). Pour over graham crust. Set aside.
  4. For the pecan pie layer, heat brown sugar, KARO corn syrup, cream, butter and salt in a small saucepan over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Pour over cheesecake layer.
  5. Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely. Once cooled, cover with plastic wrap and refrigerate for 4 hours, or overnight. Slice and enjoy!

Taco Tuesday


beeftacosalad-6.jpg(Pinterest Picture) FullSizeRender 2.jpg(My Picture)


Who doesn’t love a good home made taco salad? I know, I do. It is always taco night around my house at least once a week. This is because it is a simple, yet delicious recipe to follow. Although, I usually use the same recipe I decided to switch it up and add chili to the taco salad. Let me tell you, this was the perfect secret ingredient. It gave the taco salad that extra kick that it needed.

The recipe on Pinterest used corn to make their taco salad. However, I excluded corn because it’s not my cup of tea. I also did not separate the food like the Pinterest picture because I like to eat my taco salad with the rest of the ingredients on top of the chips.

This is a perfect weeknight dinner that makes about four servings, and is ready in about 20 minutes. So, it would be easy for a busy college student like me, or a working parent who is always on the go.

This meal was quick and delicious. I recommend this recipe for everyone. It will easily become your families go to recipe. I know I will definitely be making it again soon.

Click the link to see how to prepare the food:

The ingredients and instructions are listed below:

  • 1 pound ground round beef
  • 1 can of chili (your choice)
  • 1 whole tomato
  • chopped romaine lettuce
  • 1 cup shredded Cheddar cheese
  •  tortilla chips


  • Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain.
  • Add chili beans, cook 2 minutes or until hot; set aside.
  • Divide lettuce between 4 serving plates.
  • Spoon meat mixture evenly over lettuce. Top evenly with cheese, broken chips and drained tomatoes







The “Parfait” Dessert


oreo (Pinterest’s Picture)  my-parfait-jpg (My Picture)



Guys, can we just take a moment and appreciate simple desserts like this scrumptious one. I get a sweet tooth a lot. The problem is that I can’t ever seem to find time in my busy schedule to stop and just make something that I am craving. Also, I am the type of person that when I am making food, I want it right there and then. I do not want to have to wait hours for a dessert to be prepared. I am always looking for simpler recipes to make for my friends and myself.

I found the recipe to this magnificent Oreo Cheesecake Parfait on Pinterest. I really did not think that mine was going to look anything like the Pinterest picture. Their pictures always look like something out of a magazine. However, I thought I did a pretty good job considering this was my first time making a parfait. The Pinterest ingredients included vanilla pudding, but I am more of a fan of chocolate pudding, so I decided to use that one instead.

This dessert was so delicious. Not only did it take under 10 minutes, but the ingredients were super inexpensive. This dessert makes six servings. You can put it in bowls or mason jars if you want to be creative with it. I would recommend this dessert to anyone and everyone. This will definitely not be the last time I make one of these.

The instructions and the ingredients are listed below.


  • Place cookies into a Ziploc bag and slightly crush using a rolling pin or your hands.
  • You want them broken up but not completely crushed.
  • Remove 2 tablespoons of crumbs and set aside for garnish.

For the chocolate layer:

  • Box of Chocolate Pudding prepared according to directions


For the cheesecake layer:

  • With an electric mixer, mix heavy cream and powdered sugar until there are no more lumps.
  • Gently fold in softened cream cheese until mixed.
  • Layer the pudding, Oreo’s, and cheesecake mixture.
  • Place in a mason jar or a bowl of your choice.
  • Let it refrigerate for 1 hour
  • Place whipped cream of your choice on the top.
  • Garnish with a cherry, Oreo, or Oreo crumbs.
  • ENJOY!



  • 1 package of Oreo’s
  • 1 box of chocolate instant pudding
  • 8 0z cream cheese
  • 1 1/2 cups heavy cream
  • 2 1/4 cups of milk