Waffle Iron Tater Tots!

I’m always trying ideas and recipes from Pinterest! Some are absolutely awesome and work out flawlessly and others just end up being a big, fat, hot mess, sh*t show. So, instead of hoarding all of my hilariously epic fails and the super gems of Pinterest to myself, I decided I’d start doing a lil’ Pinterest screening for ya’ll so ya know which projects are legit and which are doomed to fail.

I am happy to tell you that the waffle iron tater tots were a

Pin Win





Yay!! This was a great choice for my first entry, it worked out beautifully!! I rarely eat tater tots but when I do I will definitely cook them in the waffle iron again!





SUPER Yummy SUPER Cheesy Crock Pot Bacon Mac and Cheese Recipe!

MacnCheeseI try to eat pretty healthy but every once in awhile ya gotta have a cheat day right? Well this is my absolute favorite Mac and Cheese recipe EVER so I wanted to share!! It’s super easy and super cheesy! Enjoy!Untitledzzz

 2 Cups uncooked Elbow Macaroni

2 strips of Bacon

3 tablespoons of Butter

2 1/2 cups of Shredded Cheddar cheese

1/2 cup Sour Cream

1 can condensed Cheddar cheese soup

1 tsp Salt

1 tsp Pepper

1 cup Milk


First, boil the noodles until they’re half way cooked. Drain them and set them aside. In another pan mix your butter and your shredded cheddar until it’s melted. Next, put your noodles in your crock pot along with your melted cheddar cheese, condensed cheese soup, sour cream, milk, salt, and pepper. Cook on low for two hours or on high for one hour, depending on how big of a hurry you are in. Be sure to stir every 1/2 hour to spread the cheese evenly. About 15 minutes before the mac and cheese is done I start cooking my bacon. When it’s fully cooked and slightly crispy, crumble and sprinkle on top.


*This is a spin-off of my favorite Paula Dean Mac & Cheese recipe.





Cherry Cheese Cake Perfection!



2 Cups Graham cracker crumbs

3 Tbsp Sugar

1/4 tsp Salt

5 Tbsp of Butter

4 packages of Philidelphia Cream Cheese

4 Eggs

1 cup granulated Sugar

1/2 tsp salt

1 1/4 tsp Vanilla

Preferably Fresh Cherries but you can use Cherry Filling


First, start out by pre-heating your oven to 325 F. Next, Mix your graham cracker crumbs, 3 Tbsp Sugar, and butter together. Press the mixture into the bottom of a 9 inch spring form pan. With a mixer, beat the cream cheese, 1 cup sugar, and vanilla until it’s well blended. Mix the eggs in one at a time making sure each one is blended before adding the next. Then, pour the mix into the crust. Bake for 55 minutes or until center is set. Loosen cake from pan, cool before removing the rim. Refrigerate for 4 hours.

Homemade Cherry Filling-


6 cups pitted Cherries

1/2 cup Water

2/3 cup Sugar (amount may vary if you use sour cherries)

2 Tbsp Fresh Lemon Juice

4 Tbsp Cornstarch

1/4 tsp Almond Extract


Combine cherries, lemon juice, water, sugar, and cornstarch in a sauce pan. Stir. Then,  bring the mix to a boil. Next, reduce the heat to low and cook for 10 additional minutes, stirring often. Finally, stir in the almond extract last. Blend well. Refrigerate.





Bowl Shaped snacks for Super Bowl Sunday


Here’s a few more ideas to get your wheels turning!


Yummy Taco Bites


Bacon Bowl Sliders


Sandwich Stadium!



Bread Bowl with Bacon Cheese Dip– So easy to make!

Apple Ice Cream Sundae Bowls– I’d call it a Super Bowl Sundae! ;)

Chocolate Balloon Bowls– Simple and gorgeous!

Super Deviled Eggs– A new spin on your typical deviled eggs.

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I love this idea! I can’t wait to start a garden!

I have been saying it over and over for years but I truly am going to grow my own garden this year. With all of the horror stories of gmos and frankenfood I am scared to eat anymore! I came across this picture on Facebook today. How cool are these ideas?


Picture from Grow food Not lawns on Facebook

Mario One up mushroom cupcakes for Bug’s Class


GMO FREE Cupcakes I made for bug’s Valentine’s day party at school! They match his tie dye mushroom valentines :) Made with love & the finest quality ingredients! I don’t use high fructose corn syrup, vegetable, or canola oil in any of my confections and I don’t use artificial colors or flavors. It’s super easy to use healthier alternatives such as extra virgin coconut and sunflower oils and I promise it does NOT compromise the taste, it makes everything taste even better!! I also use 100% vegetarian fed eggs..the hens are fed an all natural diet with no animal fats, hormones, or pesticides. And remember, always buy organic when ya can, peeps!

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