I know I’ve been gone on some sort of hiatus for the past month and no I didn’t forget about this blog it was always in the back of my mind. Life has been set on hyper speed lately. I’ve been tending to lambs over the last three months. Work has been taking a lot of my time, just ask my husband. I’ve also been devoting quite a bit of time after work to my health and community involvement. Between work and personal life I’ve been able to fit cooking and baking in but no time for blogging. On top of all this I’ve been preparing to go to college in the fall which will add one more ball to balance.

With that I decided to quit blogging. How long this will last…nobody knows. But blogging has run its course. I will always set time aside during lunch to visit my favorite blogs but no more tending to my own. It’s amazing the amount of time it takes to work on a food blog.  Someday when life settles down, if that ever happens, I may try to pick it back up again but life is to short and it’s time to take something off my plate.

For those that read this thank you for following my on my journey in the kitchen.

Below are some pictures I’ve had stored in my gallery but never got around posting them. If you aer interested in the recipe please leave a comment or e-mail me and I’ll send them to you. Thank you!

Garlic Monkey Cheese Bread- The best bread you will ever sink you teeth in!


Pioneer Woman’s Carmel Pumpkin Gingersnap Cheesecake  –PW does it again with this incredible cheesecake which is to die for!


Double Chocolate Zucchini Bread-A go to recipe my parents have used to years and earned them a Best of Show honor at the County Fair.


Banna Chocolate Chip Bread with a Rum Glaze- An original Down Home Eats Recipe


Fresh Raspberry Lemonade – A must have summer drink!



Upside Down Banana Cake

In my desperate attempt to rescue some over ripped bananas I came across this recipe. I was looking for something a little more healthy, like banana wheat muffins, but I was just drawn to this cake. I’ve never heard of it before… it was different, I like different. For good measure I threw in a handful of chocolate chips because it was the right thing to do. This cake did not disappoint, I was very much happy to hoard this cake to myself since my dear husband can’t stand bananas.


Banana Upside-Down Cake
Source: Sprinkle Bakes

2 slightly over-ripe bananas
⅔ cup dark brown sugar
6 tbsp. butter room temperature
1 ½ cups self rising flour
⅔ cup sugar
¼ cup canola oil
2 eggs
½ cup low-fat buttermilk
1 teaspoon vanilla
(optional: Handful, about 1 cup, chocolate chips)

Preheat oven to 325°F.

Combine room temperature butter and brown sugar.Spread in the bottom of an 8×8 glass dish. Cut bananas in half, then slice lengthwise in ¼-inch slices. Arrange slices in sugar mixture.

Sift flour and set aside. Beat sugar and canola oil for 1 minute with an electric mixer. Beat in eggs. Add buttermilk and vanilla. Gradually add flour. Mix well until a smooth batter has formed. *This is where I added the chocolate chips* Pour batter over bananas in pan.

Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan on wire rack; invert onto serving plate. Cool slightly; cut into 12 pieces. Serve warm or at room temperature.

*** Note: I found I had to bake the cake substantially longer than 35 minutes. Next time I might just increase the baking temperature to 350F since I couldn’t seem to get the center to bake.

It’s nearing the end of January and all the holiday celebrating is over with. If you are like me and are going to miss the food well don’t fear, because Dorie Greenspan created a cake that throws all the wonderful holiday desserts together like a big happy family. This cake has the pumpkin, nuts, cranberries, apples, cinnamon, nutmeg…..it’s got it all! There’s so much going on with this cake that I decided the Maple icing would be just too much, but if you need a more festive punch go ahead and try it. This cake was super moist and has tons of flavor. So when your in the dead heat of summer and find yourself humming some Christmas carols go ahead and give this cake a try 🙂


All-In-One Holiday Bundt Cake
Source: Dorie Greenspan’s Baking From My Home to Yours

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves (optional)
Pinch of salt
1 1/4 sticks (10 tablespoon/5 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree (not pumpkin pie mix)
1 large apple, peeled, cored and finely chopped
1 cup fresh cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Maple syrup icing (Optional) see recipe below

Center a rack in the oven and preheat the oven to 350F. Butter a 9- to 10-inch (about 12-cup) Bundt pan. Do not place the pan on a baking sheet – you want the oven’s heat to come up through the Bundt pan’s open core.

Put the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, cloves (if using) and salt in a bowl and whisk to combine. Set aside dry ingredients.

Working with a stand mixer (using a paddle attachment, if you have one), beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs, one at a time, and beat for 1 minute after each addition; beat in the vanilla.

Reduce the mixer speed to low and add the pumpkin and apples – don’t be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until the flour is just barely incorporated. Working with a rubber spatula or wooden spoon, stir in the cranberries and pecans.

Scrape the batter into the pan and smooth the top with the spatula. Slide the pan into the oven and bake 60 to 70 minutes at 350F, or until a knife inserted into the center of the cake comes out clean.

Transfer the cake to a rack and cool for 10 minutes before unmolding. Cool to room temperature on the rack.

Drizzle with maple syrup icing (if using) or simply dust the top lightly with confectioners’ sugar.

Maple syrup icing:
Sift 6 tablespoons confectioners’ sugar into a bowl. Stir in 2 tablespoons pure maple syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of a spoon – you might need another 1/2 tablespoon to get the right consistency. Put the cooled on a sheet of parchment or waxed paper and drizzle the icing over the cake. Let the icing set for a few minutes before serving.


I was hoping to be posting more recipes but the sheep had other plans for me. We are now in full lambing season. The first lambs arrived this week and we have two more sheep ready to lamb. So if I kind of fall off the face of the earth for a while you’ll know why 🙂

If you are looking for a quick dinner that’s perfect for a cold winter day I recommend trying this recipe.


Meaty Cornbread Casserole

Source recipezaar.com

1/2 lb ground beef
1/2 lb bulk pork sausage
1 3/4 cups frozen corn, thawed
1 cup water
1 envelope brown gravy mix
1 package corn muffin mix
1 tablespoon bacon bit
1 1/2 teaspoons pepper
1/8 teaspoon garlic powder

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in the corn, water and brown gravy mix. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon into a greased 8 inch square pan.

Prepare corn bread batter according to package directions; stir in the bacon bits, pepper and garlic powder. Spread over meat mixture.

Bake, uncovered, at 400 degrees for 15-20 minutes or until a toothpick inserted into corn bread layer comes out clean.

Merry Christmas!

From Down Home Eats and Simple Treats to you,

Wishing everyone a very Merry Christmas and a Happy and Healthy New year!!!!!


Cookie Madness

Nothing gets me in the holiday spirit more than making Christmas cookies. I love make tons of cookies and this year I decided to spread the joy and participate in Steph Chows’ cookie exchange. I was so excited to participate in the exchange I was partnered up with Jeanne , it was so nice to meet her.

The cookies I sent out to Jeanne and my family is:


and starting from the top: Double Chocolate Chunk Cranberry Cookies, Pistachio Cookies, Spritz, and some Milanos.

All these cookies have been such a hit with the families, hope you enjoy them to Jeanne.

Enjoy and Have a Very Merry Christmas!

Snowball Cookies
Source: Mom’s recipe box

1 ½ cups butter or margarine, softened
¾ cup powdered sugar, plus extra for sprinkling
1 tablespoon vanilla extract
½ teaspoon salt
3 cups all-purpose flour
2 cups semi-sweet chocolate chips
½ cup finely chopped nuts

Pre-heat oven 375F

Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into balls. Place on ungreased baking sheets.

Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven and sift powdered sugar over hot cookies on baking sheet. Cool. Sprinkle with additional powdered sugar if desired. Store in air tight container.

Double Chocolate Cranberry Chunkies
Source: Simple 1-2-3 Cookies & Treats

1 ¾ cups all-purpose flour
1/3 cup unsweetened coco powder
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 cup granulated sugar
½ cup firmly pack light brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
¾ cups dried cranberries
Additional granulated sugar

Pre heat oven to 350F

Combine flour, coco powder, baking powder, and salt in a small bowl; set aside. Beat butter, sugar, and brown sugar in a large bowl at medium speed until light and fluffy. Add egg and vanilla; beat until well blended. Gradually beat in flour at low-speed until blended. Stir in chocolate chips and cranberries.

Drop dough by level ¼ cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 2 inches in diameter with bottom of glass that has been dipped in additional granulated sugar. Bake 11 to 12 minutes or until cookies are set. Cool cookies 2 minutes in cookie sheets; transfer to wire racks. Cool completely.

Pistachio Logs
Source: Mom’s recipe box

3 2/3 cups all-purpose flour
1 large package (6oz) instant pistachio pudding
1 ½ teaspoon baking powder
½ teaspoon salt
1 ½ cups butter or margarine, softened
12 oz cream cheese, softened
1 ½ cups sugar
2 teaspoon almond extract
2 eggs
Green food coloring
6oz semi sweet chocolate chip or melting chips for coating

Sift together flour, pudding, baking powder, and salt; set aside. In large bowl beat shortening, cream cheese and sugar until light and fluffy. Add almond extract, eggs, and few drops of green food coloring; beat well. Add flour mixture; mix well. Place in a bowl, cover with plastic, and chill for at least two hours before shaping.

Preheat oven to 350 degrees. Shape teaspoonfuls of dough into 2 to 2 ½ inch logs. Place on parchment lined cookie sheets. Bake for about 10 minutes until set. Cool completely and dip one end in melted chocolate. Place on parchment or wax paper until chocolate sets. Store in airtight container.

I’ve also used maraschino cherries, which is a crowd pleaser. Before placing cookies in the oven place half a cherry on one end of the cookie. Bake according to the directions. Once cooled dip the end with the cherry in chocolate.

Source: Top Secret Recipes

1 cup salted butter
¾ cup light brown sugar
2 tsp vanilla
2 cup flour
1 tablespoon salted butter
1 cup semi-sweet chocolate chips

Pre-heat 350F

In large bowl cream butter and sugar. Add vanilla and flour, blend at low-speed.

Shape teaspoonfuls of dough in 1 inch balls then roll into log shape 2 inches long. (I ended up using a cookie press to make my flat log like shapes, the dough does spread.)

Bake 17-19 minutes.

Melt chocolate chips and butter. Spread on one side of semi-cooled cookie and press another cookie to make a sandwich.

Rosemary Scones

I love rosemary and my favorite way to use rosemary is in bread but it can be pretty time consuming. These scones were my answer to a quick rosemary fix, they are tender and go great by itself or accompanied with a meal.


Rosemary Scones
Adapted from: Recipiezaar

2 cups all purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon butter
1 tablespoon freshly chopped rosemary
1 cup milk
handful of Cheddar Cheese (about ¾ to 1 cup)

Pre-heat oven to 425F.

Sift dry ingredients in a bowl and cut in butter. Add rosemary, milk, and cheese. Combine to form a soft dough.

Form dough into a flat disc and cut into eight wedges.

Place on a greased baking tray or onto a pre-heated pizza stone (my personal favorite) bake in an oven  for 12 minutes or until slightly brown.