Crock pot loaded potato soup

Crock pot loaded baked potato soup

Need an easy and comforting dinner idea?  This crock pot loaded potato soup is the answer!

Loaded baked potato soup - made in the crock pot!

Hey yall!  Two things – it’s starting to feel like fall down here!  Yesssss!  I love the colder weather.  So much.  People think I’m crazy when I tell them that I loved living in Michigan.  I like cold weather that much.  Which is especially weird since I was born and raised (and currently live) in South Texas.  Which is NOT known for its cooler temperatures.  

But the temperature is dropping so I’m all like – COMFORT FOOD HEYYYY.  And also – LET’S BAKE HEYYYY.  Basically let’s heat up the house with yummy smells.  (I wish my keyboard had emojis like my phone because I would put the guy with his hands in the air right HERE.)  

Easy crock pot loaded baked potato soup recipe

The second thing is that we still have 5 out of 8 puppies.  Oh yes.  A house full of puppies still.  Which has been ok since they have a kennel and play area.  We bought a super yard and attached it to the kennel so they have a play to romp and stomp and sleep.  It has worked out well.  

Until two of the pups decided they wanted to bust out of that joint and have learned to jump OVER the play yard.  So when we come home or wake up there are two puppies at our feet like “Hey, that was cute that you wanted us to sleep in that kennel.  We prefer the outside now.”  

Crock pot loaded baked potato soup

The plus side of the dogs escaping is that I have two more crumb catchers hanging around.  Which is good because a.) I cook/bake/drop things a lot and b.) I have messy kids.  And an extra bonus plus to the situation is that they are freaking adorable and have the biggest brownest puppy dog eyes ever.  

So yea.  I’m excited about cooler weather down here in South Texas and semi-ok with my puppies jumping the coop.  Oh and soup.  Loaded potato soup that is.  Because COMFORT FOOD.  And CROCK POT RECIPES.  Insert heart eye emoji here.  

5.0 from 9 reviews
Crock pot loaded potato soup
  • 6 slices of bacon
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon rosemary or a few sprigs of fresh
  • 2 tablespoons flour
  • 4 cups chicken broth, divided
  • 6-8 large potatoes of choice, diced into small chunks
  • 2 cups cheese (plus more for topping)
  • ½ cup heavy cream
  • salt and pepper to taste
  • 3 scallions, sliced for topping
  1. In a large skillet cook the bacon until crisp. Remove with slotted spoon and set aside. Do not drain grease.
  2. Add the onion, garlic and rosemary to the bacon grease. Cook until the onions are slightly brown and fragrant.
  3. Stir in flour and cook for a minute or so. It will be a thick mixture but that's good! Just try to remove any lumps.
  4. Add in 1 cup of the chicken broth to loosen up the bit stuck to the skillet. Transfer everything in the skillet to the crock pot.
  5. Add the remaining broth and potatoes to the crock pot. Set to cook on high for 3-4 hours or low for 4-6 hours.
  6. Once the potatoes are and heated through, use a potato masher to mash the taters. I like mine a little lumpy so I leave a few unmashed in the soup.
  7. Stir in the cheese and allow to melt. Add in the heavy cream and heat for about 5 minutes.
  8. Spoon in a bowl and top with cheese, crumbled bacon and scallions. Add salt and pepper as needed.
  9. Enjoy!

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Crock pot loaded potato soup recipe

Spiced apple cider sangria

Spiced apple cider sangraia!  Make this easy recipe for your next party, event or gathering!

This spiced apple cider sangria just may be the perfect fall drink!

spiked apple cider sangria recipe

Yall!  We are thisclose to Thanksgiving!  I can almost taste the green bean casserole, can’t you??  We are having it at my parents this year and I’m super excited!  Two reasons – first, it’s not at my house.  Which means I don’t have to clean and make it look like two kids don’t destroy it daily.  (I will help my mom clean though so I don’t get a total free pass.)  And second, it means my mom is doing the turkey and I get to do the sides! 

Yessss!  I love me some turkey but the sides are the best part of the meal.  Let’s be real. 

How to make spiced apple cider sangria

Grandma’s sage dressing, green bean casserole, homemade yeast rolls, sweet potato casserole, cranberry dressing.  Just to name a few of the sides we will be having this year.  I already have a HUGE list of things I need to grab before Thursday so I’m not one of those crazy people at the grocery store ON thanksgiving.

Can you guess where I will go to get all my thanksgiving fixin’s?  Yup!  You guessed it – HEB! 

Spiced apple cider sangraia! Make this easy recipe for your next party, event or gathering!

Quick fun fact of the day – my very first job was a bagger at HEB.  I helped customers packed their groceries and unload them to their cars.  I also have a couple really close friends that are store directors around town.  And there is one literally .5 miles from my house.  So yes, my loyalty to HEB runs deeeeeep. 

Plus when there is a holiday coming up they always have the best seasonal products.  AND they set them out where you can find them.  I love that all the spices, potatoes, sauces and such are all right where I can grab them and go.  No searching for french fried onions at the last minute. 

They sent me a box full of their latest thanksgiving Primo pick themed goodies and it had a gallon of spiced apple cider in there.  Umm.. yes, please!  I used it to make this super easy spiced apple cider sangria (which is a fancy word for wine and fruit!).  And you better believe I will be making a huge pitcher for thanksgiving! 

5.0 from 1 reviews
Spiced apple cider sangria
  • 3 cups white wine (table wine, moscato or similar)
  • 5 cups spiced apple cider
  • 2 apples, sliced
  • 2 oranges, peeled
  1. Combine all ingredients in a large pitcher.
  2. Allow to sit for at least an hour so the flavors mix together.
  3. Enjoy!

A huge giant THANK YOU to HEB for sponsoring this post AND for making Thanksgiving easier!

French vanilla silk pie

French vanilla silk pie recipe!

Bypass the chocolate in favor of this no bake French vanilla silk pie! 

French vanilla silk pie recipe

Hey friends!  The Grants are officially back in Texas.  Well, we were officially back in Texas yesterday but we went straight to bed so that doesn’t count.  We made a quick trip up to Michigan to celebrate my in-laws 35th anniversary.  It was suppose to be a surprise but a few days before my husband spilled the beans.  I thought it was going to be the kids.  

Nope.  It was my grown man child.  

Easy French vanilla silk pie recipe

I don’t know if I’ve mentioned it before but I am pretty blessed to have amazing in-laws.  From the time Ryon and I started dating they have always been so kind and welcoming.  I remember when I was over at their house when for one of the first times and I asked if I could get something to drink.  Ryon’s dad said “Yes and please don’t ask again.  You are welcome to anything in the fridge.”  

That’s just how they are – you are family from the get go.  Family has free range of the fridge and that included me from very early on.  

French vanilla silk pie!  Perfect for the holiday!  NO BAKE!

Ryon’s family is one of the reasons I knew I wanted to marry him.  He has such great parents, but his brothers, sister, cousins, grandparents, aunts and uncles are all just darn good people too.  We spent a lot of time with his family when we first moved up there and they quickly became friends.  I text or talk to at least one Grant family member a day.  

Growing up my family was pretty small.  I was one of 4 grand kids on my moms side and one of seven of my dads side.  And we all lived so far apart from each other.  Ryon is one of 13 grand kids and everyone lives within an hour or two of each other.  It’s pretty awesome.  

French vanilla silk pie recipe!

My only regret for our trip was that it was before Thanksgiving.  (We had looked at tickets to go back for the holiday but they were outrageous.)  I love getting together with his family on Thanksgiving.  It’s one big party with tons of good food.  Grandma’s sage dressing.  Green bean casserole.  Potato loaf.  It’s all SO delicious.  

Good food with a side of amazing family?  Yup.  That’s my kind of Thanksgiving! 

And yes, I would totally bring this pie to dinner.  It’s like the classic French silk pie that we normally have at Thanksgiving but VANILLA!  Which I know – doesn’t sound like it would be as good but yall.  IT IS.  I actually gave away half of the pie to some friends because I was half a pie away from eating it all.  

5.0 from 3 reviews
French vanilla silk pie
  • 2 cups graham cracker crumbs
  • 1 stick of butter, melted
  • ⅓ cup of sugar
  • ½ block of cream cheese, softened
  • 2 cups cool whip or homemade whipped cream
  • ½ can of sweetened condensed milk
  • 1 package French vanilla pudding mix
  • 2 cups milk
  1. Mix together the graham cracker crumbs, melted butter and sugar until combined. Press the into a lightly greased pie pan. Place in the fridge or freezer to firm up.
  2. Beat together the cream cheese and the sweetened condensed milk until smooth.
  3. In a separate bowl beat together the pudding and milk for 2-3 minutes.
  4. Fold in the pudding into the cream cheese mixture then fold in 1 cup of the cool whip.
  5. Spread into chilled pie crust.
  6. Top with remaining 1 cup whipped cream. Keep in fridge until ready to serve. Slice with a warm knife.
  7. Enjoy!

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Spinach and mushroom tortellini soup

Creamy mushroom and spinach crock pot tortellini soup

In search of a hearty soup full of flavor?  This easy crock pot version is just what you are looking for!

Creamy mushroom and spinach crock pot tortellini soup

Last week I took the kids to see Hotel Transylvania 2 at the big theater.  It was our second time going to the movies together.  Their first movie was Inside Out a few months ago.  Which probably helped inspire their Halloween costumer choices this year.  Both times the kids were great.  Which shocked the heck out of me!  They can barely sit still for a 30 minute Wild Kratz episode at home so I just assumed they would be like chickens at the movies.  Ya know, pecking at the popcorn and making all kinds of weird noises while flailing around. 

Yea I thought that’s how they would behave. 

The first time we bought a large popcorn and I let everyone pick out their own candy.  HUGE mistake.  We spent more on the popcorn, drink and 3 candies then the tickets.  Not.even.kidding.  And then the candy is like micro mini sized bags so it was gone before the previews had even ended.  No one was happy about that.  Thank goodness the popcorn was big enough to get us through the movie. 

The second time around we had a snack before the movie and bypassed the snack bar all together.  Momma isn’t made of snack bar money kids.  Sorry. 

But they didn’t seem to mind because they were so into the movie.  They both sat in their own chairs and were quiet the whole time.  WHO ARE THESE KIDS?!  Was what I kept thinking the whole time.  We may go to another movie soon as a reward for good behavior at school or just because momma needs a break from all the bickering.  Either one is a valid reason.

Creamy spinach and mushroom tortellini

I bring up our movie trips because I am helping promote the new Bradley Cooper movie Burnt featuring Castello cheese!  I haven’t seen its about a man (Cooper) who loses his restaurant and is on a mission to reclaim it.  It features Sienna Miller and some pretty delicious looking dishes!  My foodie heart is bursting with joy.  And cheese!  I used the Castello Harveti in my recipe and yall.  Buy this cheese!  First enter the Burnt + Castello sweepstakes then go buy the cheese.  Please. 


5.0 from 3 reviews
Spinach and mushroom tortellini soup
  • 1 large onion, diced
  • 4-5 cloves of garlic, minced
  • 1 tablespoon of butter
  • 1 package of breakfast sausage
  • 3 cups of chicken broth
  • 2 cans of diced tomatoes
  • 1 brick of cream cheese, softened
  • 16 ounces of frozen tortellini
  • 1 small package of frozen spinach
  • 1 can of mushrooms
  • 2 tablespoons of cheese, for topping
  • salt and pepper to taste
  1. In a skillet saute the onion and garlic in the butter until soft and fragrant.
  2. Add the breakfast sausage through so no pink remains.
  3. Toss the onion, garlic and sausage mix into your crock pot.
  4. Add the chicken broth and diced tomatoes. Cook on high for 1 hour before adding the cream cheese. Stir the cream cheese until mixed in and most of the lumps are gone.
  5. Add in the spinach, mushroom and tortellini to the crock pot.
  6. Cook on high for another 30 minutes - or until the tortellini is heated all the way through.
  7. Pour into a soup bowl and top with cheese.
  8. Enjoy!
The longer you allow the soup to set the creamier it will become.

Pumpkin cheesecake tart

Pumpkin cheesecake dessert with sugar cookie crust!

Once you taste this pumpkin cheesecake tart you may ditch traditional pumpkin pie! 

Homemade sugar cookie crust pumpkin dessert recipe 1

Ok.. I know I know.  This pumpkin cheesecake is NOT in a tart dish.  Don’t let that stop you from trying it!  Here’s the deal.  I made this pumpkin cheesecake dessert for my friends to thank them for watching our dogs.  

(Side story within a story – we had one person watch ALL SEVEN PUPPIES and another watch the 3 grown dogs.  We had a lot of thanking to do.)  

And what I did was I copied Grandma’s pistachio dessert recipe but replaced the pistachio with pumpkin cheesecake.  Boom.  Pumpkin dessert heaven.  

Sugar cookie pumpkin cheesecake dessert

But then I was like – I can’t call this pumpkin dessert.  That doesn’t fully embrace the deliciousness that is this dessert.  So naturally I posted a picture and asked my friends what to call it.  My sister in law said “Call it pumpkin cheesecake tart, you could make it in a tart pan and it would be super cute.”  And I thought “YES IT WOULD!  It would be totally super cute in a tart pan.”  

So if you would like image it in a circular tart pan.  Perfect.  We are all set then.  

Pumpkin cheesecake dessert with sugar cookie crust!

Round, square, rectangle, obtuse.  Whatever shape you decide to make this pumpkin cheesecake tart you won’t be disappointed.  The bottom layer is a chewy sugar cookie crust, then a creamy pumpkin cheesecake all topped with homemade whipped cream.  It is heaven in a pan. Or tart dish.  WHATEVER you want to use, just make this pumpkin dessert!  

K thanks. 

5.0 from 1 reviews
Pumpkin cheesecake tart
  • Cookie crust:
  • 1¼ cup sugar
  • 1 cup butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 2½ cup flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 tsp cream of tartar
  • Pumpkin layer
  • 8 oz cream cheese, softened
  • ¼ cup sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 tablespoon pumpkin pie spice
  • Whipped cream
  • 2 cups heavy whipping cream
  • ¼ cup of sugar
  • Pumpkin pie spice for garnish
  • 1 tsp vanilla extract
  1. Preheat oven to 350.
  2. Beat together the sugar and butter until creamy.
  3. Add in the egg and mix until combined.
  4. Add the flour, salt baking soda and cream of tartar until combined.
  5. Press the cookie dough into your baking dish that has been sprayed with cooking spray.
  6. Cook for 20 minutes, or until the edges start to brown.
  7. While that is baking, whip together the cream cheese and sugar until all the lumps are gone. Add in the pumpkin puree, pumpkin pie spice and the vanilla. Mix until combined.
  8. Pour the pumpkin mixture over a slightly cooled cookie crust. Spread evenly over crust.
  9. Whip the heavy whipping cream for 4ish minutes, until peaks start to form. Add in the sugar and vanilla extract. Mix to combine.
  10. Spread the whipped cream over the pumpkin layer.
  11. Sprinkle with pumpkin pie spice on top and enjoy!

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Creamy butternut squash pasta

This one pot creamy butternut squash pasta is the perfect addition to your dinner rotation!

This one pot dinner is so good you may need to double the recipe! 

Easy on pot butternut squash and bacon pasta! Perfect dinner recipe!

My little brother got married this past weekend!  Oh my gosh we had so much fun.  My older brother and his family flew in from California and we had some cousins come too.  It was one giant party.. that lasted 3 days!  We drove up Thursday night and stayed until Tuesday morning. 

We all stayed at the same hotel too.  That had the most amazing pool for the kids.  When we weren’t doing wedding stuff, we were down at the pool.  It was the kind of trip that you don’t ever want to end.  I have grand plans of moving California and Texas closer together too. 

This one pot creamy butternut squash pasta is the perfect addition to your dinner rotation!

The wedding was absolutely gorgeous as well.  Ryley was the flower girl, Avery was the ring bearer, I was a bridesmaid and Ryon was an usher.  We had rehearsal on Friday evening but I’m pretty sure the kids didn’t pay any attention.  When they walked in right before the bride on Saturday they bee-lined it right to their cousins and thought they were done.  They were a little bummed when Ryon sent them back down the aisle to finish. 

They were pretty excited when we let them loose at the reception.  They had it at a huge wildlife preserve with lots of land to run with cousins.  And run they did.  I only saw them a few times during the evening.  They were far to busy catching frogs, hiding between the trees and playing tag. 

Butternut squash and bacon pasta

It was just so so much fun.  But I was ready to get home on Tuesday.  I missed my own bed and home cooked food.  There really is no avoiding eating out at restaurants when you are staying at a hotel.  When I go for periods of time without eating home cooked food the first thing I crave is PASTA!  Nothing says homemade comfort food like a big bowl of pasta. 

This creamy butternut squash (and bacon!) pasta is just that – comfort in a bowl.  The flavors are amazing and the bacon adds a little crispness.  I went a little overboard with the shredded Parmesan thanks to my new microplane grater.  You don’t have to put that much, but no judging if you do. 

5.0 from 1 reviews
Creamy butternut squash pasta
  • 4-5 slices of thick cut bacon
  • 1 cup onion, diced
  • 3 cups of butternut squash, cubed
  • 1 cup of vegetable stock
  • 4 cups of milk, divided
  • 1 cup Parmesan plus more for topping
  • 2 tablespoons brown sugar
  • salt and pepper, to taste
  • 2 cups of water
  • 1 box rigatoni noodles
  • 3-4 springs of fresh Rosemary or 1 tablespoon dried
  1. Directions:
  2. In a stock pot, fry the bacon until crisp (about 5 minutes). Reserve 4 tablespoons of the bacon grease and remove the rest. Set bacon aside.
  3. Add the onion and cook until soft and fragrant and slightly browned.
  4. Add in the butternut squash and the vegetable stock. Stir everything together, cover and allow to cook for 15 minutes or until the squash is soft.
  5. Using a potato masher, mash the butternut squash until most of the lumps are removed. Mix in 2 cups of milk, 1 cup of Parmesan, the 2 tablespoons of brown sugar and your salt and pepper to taste. Stir all until blended.
  6. Pour in the uncooked rigatoni noodles into the butternut squash sauce making sure to cover the noodles with liquid. Add in 2 more cups of milk and 2 cups of water and stir.
  7. Stir the pasta every few minutes to make sure it doesn't stick to the bottom of the pot and allow to cook for 15-20 minutes, or until the pasta is tender. It should be creamy at this point.
  8. Add the crumbled bacon, rosemary and extra Parmesan cheese.
  9. Serve up and enjoy!

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Creamy one pot butternut squash and bacon pasta! Such an easy and delicious recipe!

Chocolate cheesecake pumpkin pie

Chocolate pumpkin cheesecake pie

This chocolate cheesecake pumpkin pie will be the star of any dessert table.

Chocolate cheesecake pumpkin pie recipe

Oh this pie.  Yall seriously this pie has to be the BEST pie for Thanksgiving.  It’s like you take all the pies at the dessert table and squish them together to make this dreaminess.  I have been making this pie for 6 years now.  I found the recipe in a Better Homes and Garden when Ryon and I first moved to Michigan.  I thought two things when I saw it – one being that looks delicious and I must make it and two that looks delicious and I must make it to impress my future in-laws. 

You see when Ryon and I first moved to Michigan I still hadn’t broken out of my cooking shell.  I very rarely cooked and it was mostly boxed stuff.  I remember one time though we had everyone over at our apartment for pizza and game night.  I made like 6 pizzas (with a roll out crust) and promptly burned at least 4 of them. 

So I was determined to make this pie work for one of our first Thanksgivings together. 

Chocolate pumpkin cheesecake pie

I was so nervous making this pie.  I had never made a cheesecake OR a pumpkin pie before.  Ever.  This was my first time making both and per the recipe you make them together.  I remember just worrying and telling Ryon “It doesn’t look right!  Why is it so jiggly??”  He said no matter what happened he would eat it anyways.  Such a good future husband! 

Thank the sweet heavens, the pie came out perfectly.  I proudly took it over to my in-laws house and showed them my beautiful pie.  I don’t remember their reaction but I’m sure they were impressed with my buddy baking skills.  Or they thought “Thank goodness she is finally feeding our son.”  Either way – it was a hit! 

Delicious chocolate cheesecake pumpkin pie recipe

And it was delicious too!  I have made this pie every Thanksgiving dinner since.  It’s has become my go-to Thanksgiving pie and everyone asks to make sure I’m going to bring it with me.  I do.  And I can remember every Thanksgiving since the first one that I have brought this pie to.  The first and second were spent in Michigan with my in-laws.  Then we moved back to Texas and I was able to show off my chocolate cheesecake pumpkin pie to my family. 

I remember taking it to our big family Thanksgiving at my cousins house.  My aunt kept asking me “What did you make?  What kind of pie is that?”  I can still see her face when she took that first bite.  Slightly confused and then pleasantly surprised.  She had two slices and declared it the best Thanksgiving pie ever! 

Chocolate cheesecake pumpkin pie
  • ½ cup butter melted
  • 2 cups graham cracker crumbs
  • 8 oz cream cheese
  • ¼ cup sugar
  • 1 egg
  • ¾ cup chopped chocolate chips
  • 7.5 oz can pumpkin
  • ⅔ cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 3 eggs
  • ¾ cup half and half
  1. Preheat the oven to 450.
  2. Mix together the butter and graham cracker crumbs. Press them into a pie plate that has been slightly sprayed with cooking spray.
  3. Combine the cream cheese, 1 egg and sugar. Beat until smooth. Pour it over the graham cracker crust.
  4. Cover the cheesecake layer with your chocolate chips.
  5. Mix pumpkin, brown sugar and pumpkin pie spice. Mix in the 3 eggs. Slowly add the half and half to the mixture.
  6. Pour the pumpkin mixture over the chocolate chips. (You may have extra pumpkin pie mix, reserve for a separate pie or toss.)
  7. Bake for 60 - 65 minutes or until a toothpick comes out clean from the center.
  8. Allow to cool and enjoy!

And a big thank you to Lone Star eggs for sponsoring today’s recipe!  I am happy to partner with brands that I love and share them.  All opinions are my own.   I had posted this chocolate pumpkin cheesescake recipe WAY back in the day with horrible photos and instructions.  I’m excited to share the updated recipe and photos!  I hope yall enjoy! 

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Individual apple crisps

Easy baked apple crisps!  Bake them right in the apple!

Make these individual apple crisps for a party or as a quick weeknight dessert!  

Easy baked apple crisps!  Bake them right in the apple!

Remember that one time that we had 8 puppies?  Well now we have.. SEVEN!  One of my friends adopted one of our pups this week.  Yaassss!  A few weeks ago I had a puppy open house and invited my friends over.  I may have bribed them with food and stinky puppy kisses.  

Whatever works, right? 

Individual apple crisps baked right in the apple!

One of my friends said they liked one of the girls who we had been calling Ginger.  I went over to their house yesterday and I maybe kinda sorta brought Ginger with me.  Just to see if she got along with their other dog.  Pinky swear.  I was ok with taking her back home with me to the pile-o-puppies.  

But she got along great with their other dog.  She was a little clingy but she ventured through out the house and finally took a puppy nap on some dirty socks she found.  Ahhh home sweet home Ginger.  

Individual baked apple crisp

They decided they wanted to keep her!  Hooooray!  I am so happy that she has such a good home.  My friend has two little girls who love all over her and other animals to play with.  I’m sure she’ll miss her brothers and sisters here but she gets all the cuddles now.  

On the way home Ryley started crying.  She didn’t want to leave Ginger, she loved her she said.  About broke my momma heart.  I tried to explain to her that she went to a good home, we could visit her and there was NO WAY we could keep all the puppies.  She finally came around to the idea and made me promise we could visit.  

Ok sweetie.  We can visit.  I may have to bring over desserts like these individual apple crisps though.  People don’t really let you barge into their house just to see a puppy.  That’s ok – these crisps are super easy to make and perfect for bribing your way into someone’s house.  I think.  I haven’t tried yet.  I will keep you updated on that last part.  

Individual apple crisps
  • 2 large apples (I used Granny Smiths)
  • ¼ cup powdered sugar
  • ¼ cup flour
  • 2 tablespoons butter, melted
  • ¼ teaspoon cinnamon
  • 4 teaspoons of butter, softened
  1. Preheat the oven to 350 and spray and baking dish with cooking spray.
  2. Slice the apples in half and scoop out the center. Scoop out about a baseball size portion but leave it thick enough to hold the crumble.
  3. To make the crumble mix the powdered sugar, flour, melted butter and cinnamon together. Roll between your fingers to make larger crumble pieces.
  4. Add about 1 teaspoon of butter to the bottom of the hollowed out apples and then cover them with crumble.
  5. Bake for 25-30 minutes or until the apples are soft and the crumble turning slightly brown.
  6. Remove, allow to cool, covered with ice cream and enjoy!

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Pumpkin cheesecake crescents

Easy pumpkin cheesecake crescent rolls

A quick and easy treat that will have pumpkin lovers rejoicing!

Pumpkin cheesecake crescent rolls

Hey friends!  Are you a list maker?  I LOVE lists.  I have notebooks full of lists – for everything.  I have big yearly checklists, I have monthly lists, I have daily ones too.  I even break them down into blog stuff, real estate stuff, family stuff and food stuff.  I have lists about lists. 

Just kidding. 

But I do love lists.  They help me feel grounded and accomplished.  I’m not a morning person.  I’m more of a middle of the afternoon to early evening type of person.  That’s when I get to check off most of my to-do’s on my list. 

Easy pumpkin cheesecake crescent rolls

I use to think that if I didn’t have everything done and planned by 8 AM the day was shot.  I might as well pack it up and try again tomorrow.  That thought put me in a funk for a long time.  I would wallow that I didn’t have it together and I was a failure already. 

What the what?  No past Kelley, no!

I read the book Start by Jon Acuff a few years ago and re-read it this past year.  It’s good yall.  It helped me realize that I don’t have to be an 8 to 5 type of person to be successful.  I can be a 11:45 – midnight type of person and be ok. 

Yummy pumpkin cheesecake crescent rolls

Now I make lists.  Lists upon lists upon lists.  I just LOVE being able to cross something off a list.  My daily lists are very specific.  Like put away 3 baskets of laundry or photograph pumpkin cheesecake crescent recipe.  My monthly are a little more broad.  Find 2 new clients for real estate.  Create 5 new recipes.  And my yearly lists are even more broad.  Sell 6 houses this year.  Write an ebook.  Be awesome.

When I do little things everyday like photographing a recipe or taking the kids to soccer, it adds up to the bigger monthly and yearly things.  I’ll be able to write an ebook full of new recipes or I’ll find new clients because of soccer interaction or ballet or karate.  Being intentional in what you do every day adds up to your big goals at the end of year. 

And you know what?  Goals don’t have a clock.  They don’t know if it’s 8 AM or 11:45 PM. 

So boom.  Take that goals. 

I should mark “be inspirational yet super awkward” on a list just so I can mark it off.  Yea! 

Pumpkin cheesecake crescents
  • 1 tube of crescents rolls
  • 6 tablespoons of pumpkin puree
  • 6 tablespoons of cream cheese
  • 6ish tablespoons of sugar
  • pumpkin pie spice for dusting
  1. Preheat the oven to 350 and line a cookie sheet with silicone baking sheet.
  2. Unroll the crescent rolls and add 1 tablespoon pumpkin puree, 1 tablespoon cream cheese and one tablespoon of sugar to the center. Sprinkle a little pumpkin pie spice on top.
  3. Roll up and place on cookie sheet. Repeat for the other 5 rolls.
  4. Bake 13-15 minutes or until the edges are golden brown.
  5. Remove from oven, allow to cool and enjoy!

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Southwest Quinoa Casserole

Southwest Quinoa casserole

This Southwest quinoa casserole is full of flavor and packs a healthy punch!

EASY Southwest quinoa casserole

Thank you Suddenly Grain Salad for inspiring today’s recipe! 

Yall.  I was on live TV this morning!  I put on real pants, did my hair and drove down to our local news station to do a segment with the American Heart Association.  Remember how Ryley and I did the sugar challenge last week together?  I went on to the morning show to talk about that along with a rep from the AHA.

I wasn’t too nervous about the segment, I was worried I wouldn’t wake up in time.  Yes, really.  I’m not a morning person so having to be at a new studio (in real pants) at 6 AM sort of scared me. 

Southwest Quinoa casserole

I was thankful that I had made this southwest quinoa casserole for lunch and was able to have leftovers for dinner.  I wanted to be in bed early so that I was able to get up early with out many hiccups.  So I made this casserole for lunch, ran a few errands, did a few work things and then had it again for dinner.  And went to bed extra early.

And I may have had it again for breakfast when I got home from the new station.  It’s that good.  And SO EASY.  Just a few ingredients (Suddenly grain salad being one of them!) and you are done.  And if you like leftovers – then you get can this casserole for breakfast, lunch and dinner. 

I’ll be sure to share the new segment when it’s available.  Because I’m sure yall are all dying to see how awkward I am in real life, right?  I’m like Ricky Bobby from Talladega Nights awkward.  “I don’t know what to do with mah hands.” 

Southwest Quinoa Casserole
  • 2 Southwest suddenly grain salad kits (plus 2 tablespoons olive oil + 2 tablespoons cold water)
  • 2 cups of sharp cheddar cheese, shredded
  • cilantro and avocado for garnish
  1. Preheat the oven to 350 and spray a casserole dish with cooking spray.
  2. Cook the quinoa and brown rice packets according to the box.
  3. Mix together the vinaigrette with the olive oil and water and add to the quinoa mix.
  4. Toss together the quinoa with one cup of cheese.
  5. Press into the casserole dish.
  6. Add the additional cup of cheese on top.
  7. Bake for 25 minutes or until bubbly.
  8. Garnish with cilantro and avocado.
  9. Enjoy!

I told you this recipe was easy!  Be sure to check out the other Suddenly Grain Salad recipes:


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