Chewy Coconut Oatmeal Cookies

I pinned this recipe from Two Peas in a Pod about a year ago and today I finally got around to trying it. It did not disappoint! It is perfectly chewy with the right amount of coconut flavor and oatmeal! It was made with coconut oil too– can’t get any better than that! Def worth a try. You can find the recipe here: Chewy Coconut Oatmeal Cookies.

chewy coconut oatmeal cookie


New Recipes

Here is a list of new recipes that I’ve tried in the past few months! (Sorry for the lack of pics)

My new favorite pot roast recipe. I was hesitant at first because it has so few ingredients, but it yielded a ton of flavor! I think next time I would add potatoes to the crock-pot too.

This Brown Sugar Spiced Baked Chicken… was very easy too. I served it with roasted cauliflower, but I also think it would be perfect for taco salad! A note about the cauliflower: I am not a huge raw cauliflower fan, but for some reason with this mix of spices and roasted in the oven it is too delicious. My husband loves it and often requests it as a side to our dinners.

Slow Cooker Balsamic Pulled Pork: this dish was perfect with coleslaw ( I just got a cabbage mix at the store and then added Marie’s coleslaw dressing) I literally ate the left overs from this meal for breakfast, lunch and dinner.

Last, Tomato Basil Chicken: this took a bit more work in the kitchen, but my husband helped out with this dish. It was a winner all around.. even the kids loved it.


Recipe || Banana Crumb Muffins

I got this recipe from a friend a few years ago and boy is it a good one! Very easy to make and tasty. Steve loves these muffins. ūüôā


Banana Crumb Muffins || Yield 12 muffins 
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted

1/3 cup packed brown sugar
2 Tbsp. All-purpose flour
1/8 tsp. ground cinnamon
1-2 Tbsp. butter, slightly soft

Preheat oven to 375 degrees.
Lightly grease muffin tin, or line with muffin papers.

In a large bowl, mix together flour, baking soda, baking powder and salt. 

In another bowl, beat together bananas, sugar, egg, and melted butter.
Stir the banana mixture into the flour mixture just until moistened. 
Spoon batter into prepared muffin tin. 

In a small bowl, mix together brown sugar, flour, and cinnamon.
Cut in butter until mixture resembles coarse cornmeal. 
Sprinkle topping over muffins. 

Bake in preheated oven for 18-20 minutes,
until a toothpick inserted into center of muffin comes out clean.

Homemade Cheez-It Crackers

I’ve been wanting to try this Homemade Cheez-It Crackers recipe for awhile! It was very easy to make and didn’t take me very long.

The dough. . .


The dough rolled out.. I also poked holes in the dough to make them look more like the real thing: IMG_3085

Right out of the oven:


They are actually really tasty!!




1 cup flour

4 tablespoons cold butter, cut into small squares

1 (8-ounce) bag grated extra-sharp 2% Cheddar cheese (I had a cheddar/Monterrey jack mix and added Parmesan)

3/4 teaspoon salt

1/4 teaspoon cayenne pepper (I didn’t have any so I used chili powder)


Preheat oven to 350 degrees. Combine all ingredients in food processor, and pulse until crumbly.

Add cold water, a tablespoon at a time, until dough comes together. Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes.

Place dough between two pieces of plastic wrap or parchment paper, and roll out to 1/8 inch thickness. Transfer to parchment-lined baking sheet, and, using pizza cutter or sharp knife, cut into 1 inch squares.

Sprinkle with kosher salt and bake for 25 minutes. Test for crispiness; crackers may take a few minutes more to finish crisping.

Remove from oven when crisp and just starting to brown. Let cool and serve.

Recipe || Chili Chicken Casserole

This recipes is from Steve’s mom, who got this recipe while living in Lancaster. It is Steve’s favorite. ¬†I’ve adapted it a little to what Steve prefers. . .

Chili Chicken Casserole

Chili Chicken Casserole


tortilla chips, slightly crushed

1 lb chicken, cooked and cubed

1 small onion

1-2 garlic cloves

1 15-oz. can tomato sauce

1 17-oz. can corn, drained and rinsed

1 15-1/2 oz. can kidney beans, drained and rinsed

1 15-1/2 oz. can black beans, drained and rinsed

3 T. chili powder

1/4 t. crushed red pepper flakes

1 t. black pepper

1 T. each basil, parsley

2 c. Mexican cheese


Spray 9 x 13 pan with cooking spray. Line pan with chips.

Saute chicken with onion and garlic.

In a large mixing bowl, combine tomato sauce, corn, beans, and spices with chicken. Spread on top of chips.

Bake casserole @ 350 degrees for 30 min. or longer if made ahead and refrigerated.

Spread cheese on top of casserole after removing from oven.