Bacon Crack

Bacon is good.. bacon is yummy.. therefore a recipe that calls for bacon has got to be good. Right? Well, let me tell you, this one is definitely good. Bacon Crack.. I saw this recipe and had to try it. I almost wish I hadn’t. My diet has officially been derailed. 

Bacon Crack



Bacon Crack
  • 1 lb Bacon - cooked to almost done
  • 1 package of Pillsbury Crescent Dough Sheet (regular crescent rolls will work)
  • ½ Cup of Brown Sugar
  • ½ Cup Real Maple Syrup
  1. Cook bacon until almost done. Not crispy because it will finish crisping in the oven.
  2. Roll out dough and place on greased foil covered baking sheet. Flatten a bit to make an even rectangle. If you are using crescent rolls, be sure to pinch seams together.
  3. Poke holes in dough with fork.
  4. Drizzle ½ of syrup over dough. Then sprinkle with ½ of brown sugar.
  5. Crumble/tear bacon and spread evenly over dough.
  6. Top with remaining syrup and brown sugar.
  7. Bake at 325 for 25-30 minutes or until sugar and syrup is caramelized and bacon is crisp.


Skinny Chinese “Noodles” w/Shrimp

I’m all about good tasting food.. it’s even better if it’s low calorie. Give this recipe and try! It’s very low calorie and good too! Win-Win!

skinny chinese noodles


Skinny Chinese "Noodles" w/Shrimp
  • 3 Cups Uncooked Bean Sprouts (I just eyeballed it)
  • 2 Tablespoons Sesame Oil
  • 2 Cloves Minced Garlic
  • Soy Sauce to taste
  • Frozen Baby Shrimp (add however much you like)
  • Fresh Mushrooms (to taste)
  1. Heat sesame oil in medium skillet and add sprouts, mushrooms and garlic.
  2. Cook until sprouts start to become translucent.
  3. Add shrimp and soy sauce.
  4. Cook until shrimp is done.
  5. Serve and top with extra soy sauce if desired.
  6. *you can also use chicken in place of shrimp


Mississippi Roast

If you have never made a Mississippi Roast, then you are missing out. This is something you just throw together in the morning and you don’t have to think about it again until dinner. It couldn’t be easier, and the flavor is out of this world good…

Mississippi Roast


Mississippi Roast 2


Mississippi Roast
  • 1 Rump Roast (or your favorite cut)
  • 1 package of Au Jus gravy mix (any brown gravy will work, I just always use this one)
  • 1 package of Ranch Dressing Mix
  • 1 stick of butter
  • Pepperoncini peppers
  1. Put roast in crock pot, sprinkle dressing and gravy mix over roast.
  2. Place a stick of butter on top along with 6-7 Pepperoncini peppers. You can use more or less depending on your tastes.
  3. Cook on low for 8 hours.

I love ‘set it and forget it’ meals. You need to put this on your menu soon! You’ll love it!

Tex-Mex Shells and Cheese

I love Mexican food.. from Mexican restaurants. I haven’t attempted many Mexican recipes.. but I plan on it. I’m not quite sure this qualifies as Mexican, but it’s something different.. considering ‘Mexican Night’ at our house usually consists of tacos. :) Plus, it was good and my kiddo ate it… so it was a win.

TexMex Shells and Cheese

Here is a printable recipe.


Tex-Mex Shells and Cheese
Cuisine: Mexican
  • 1 lb lean ground beef
  • 1 small onion
  • 2 tbsp taco seasoning
  • 4 oz cream cheese
  • 10 oz can green chili enchilada sauce (can use regular enchilada sauce instead if you like)
  • 1 cup of favorite salsa
  • 1 package large shell pasta
  • ¾ cup of mozzarella cheese
  • ½ cup cheddar cheese
  1. Fill large pan with water and heat to boiling. Cook pasta until al dente. You want a little resistance when you bite into it. Do not overcook.
  2. Brown hamburger meat and chopped onion. Drain.
  3. Add taco seasoning and cream cheese.. continue stirring until cream cheese is melted and combined. Set aside.
  4. When pasta is done cooking, drain and rinse with cold water.
  5. In a small bowl mix enchilada sauce and salsa.
  6. In a medium casserole dish pour ½ of the enchilada sauce/salsa mixture in bottom, being sure to cover bottom of dish.
  7. Fill each shell with 1 tablespoon of meat mixture until meat or shells are gone... whichever comes first. If you have extra meat, just add a little extra to each shell.
  8. Spoon remaining enchilada sauce/salsa over the shells.
  9. Cover with foil and heat at 350 for 20 minutes.
  10. Remove from oven and sprinkle with cheeses. Cook uncovered until cheese is hot and bubbly.


You can also serve with sour cream and chopped green onions. Yum!


Paula Deen’s Taco Soup

This is a set it and forget it kind of meal. I threw this together last night and let it cook in the crockpot while we slept so I could send it to work with my husband this morning. He just texted me saying that 3/4 of it was gone before 11:00. It must be good stuff! I love one-pot meals. The less fuss the better….

Paula Deen Taco Soup

Here is a recipe to print!

Paula Deen's Taco Soup
  • 2 lbs ground beef
  • 2 cups onion chopped
  • 2 14.5 oz cans pinto beans
  • 1 14.5 oz can of light red kidney beans
  • 1 15¼ oz can of whole kernel corn - drained
  • 1 14.5 oz can diced tomatoes
  • 1 14.5 oz can tomatoes w/chilies
  • 1 14.5 oz can Mexican style stewed tomatoes
  • 2 4.5 oz cans of diced green chilies
  • ½ cup sliced green olives (optional)
  • 1 4.6 oz can sliced black olives - drained (optional)
  • 1 package of ranch dressing mix
  • 1 package of your favorite taco seasoning mix
  1. Brown meat and onion in skillet. Drain. Spoon meat into large crockpot .
  2. Add all other ingredients and stir well. Cook on low for 8 hours.
  3. You can serve with tortilla chips and top with sour cream and cheese if you like.


Coconut Cream Pie

Coconut Cream Pie is one of my favorites. I love anything coconut.. food, lotion, candles, etc. I’ve always been a little intimidated by ‘the pie’. I’ve only recently begun to make homemade chocolate pies. That was kind of like dipping my toe in to test the waters. That was pretty easy, so I figured I would try and tackle Coconut Cream next. It was so easy! I don’t know why I wanted so long….

Coconut Cream Pie

Here is an easy printable recipe!

Coconut Cream Pie
Cuisine: Dessert
  • 1 9 inch deep dish pie crust
  • ½ cup suger - plus 3 tablespoons
  • ¼ cup corn starch
  • 2 cups of half and half
  • 4 egg yolks
  • 4 tablespoons butter softened
  • 1 cup sweetened coconut - plus additional ½ cup for top of pie
  • 1½ teaspoons vanilla extract
  • ½ pint of whipping cream
  1. Bake pie crust according to directions. You can also use this time to toast a ½ cup of coconut for top of pie. Spread coconut on a cookie sheet and toast until lightly browned.
  2. In a medium saucepan whisk cornstarch and ½ cup of sugar until combined.
  3. In a separate bowl whisk egg yolks and half and half.
  4. Gradually add liquid to dry ingredients in sauce pan, whisking as you pour.
  5. Continue whisking all ingredients constantly on medium high heat.
  6. Bring to a boil and stir quickly for one minute or until it begins to thicken.
  7. Stir in flaked coconut, butter and vanilla. Let sit 30 minutes before filling pie shell.
  8. While filling is setting prepare the whipping cream. Whip cream on high speed, gradually adding 3 tablespoons of sugar. Whip until soft peaks form.
  9. Spoon filling into pie shell and chill for one hour. Top with whipping cream and toasted coconut.

Crack Dip – Seriously good stuff…

I bring this dip to every get together and it’s always a huge hit. This is another one of those super easy crowd-pleasers. Great things happen when you mix bacon, ranch, and cheese. Before you know it, 1/2 (or all) of it’s gone!


crack dip

Here’s an easy printable recipe


Crack Dip - Seriously good stuff...
Prep time
Total time
  • 1 24 oz Sour Cream
  • 1 4.3 oz pkg Crumbled Bacon Bits
  • 1 pkg Ranch Dressing Dry Mix
  • 1 Cup Shredded Cheddar
  1. Combine dry ranch mix and sour cream, mix well. Add bacon bits and cheese and mix until combined. That's it!
  2. Serve with Ruffles or Fritos.