Breakfast Recipes Recipes

Easy Bacon Grits

Have you ever wanted bacon and grits but didn’t have the money?

You will be surprised by the fantastic treasures in your kitchen that can turn something into an edible masterpiece.

One such treasure is bacon bits.

Click the photo to Buy On Amazon!

Yes, you heard right. I have been using bacon bits as a substitute for many things, and it is cost-efficient, and you get a lot for your buck.

Here are a few examples of how to use bacon bits.. put your seatbelt on:

  • pork egg rolls
  • bacon and cheese omelet
  • grits
  • bacon cheeseburgers
  • pasta
  • pizza toppings
  • dressings (to add a hint of something)

If you are a fan of the bacon grits in the store, I promise you will fall in love with these bacon grits.

I love to use Quaker 5-Minute Grits, and I use a half pack of turkey gravy. If you aren’t a fan of turkey, you can choose another type of gravy. If you choose NOT to use any gravy, all you need is:

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Easy Bacon Grits

A frugal recipe that only takes a handful of ingredients. From stove to table within 10 minutes.
Cook Time 7 mins
Servings 4


  • 4 cups water
  • 1 cup grits
  • 1/2 tsp salt
  • 1 tbsp butter
  • 2 tbsp bacon bits (any kind)
  • 1/2 package turkey gravy


  • Bring water to a boil. Add salt, butter, and grits. Stir until no lumps are left. I always use a metal whisk.
  • Turn down to low and add your bacon bits and gravy. Stir really well, and let simmer for 5-6 minutes.
  • Enjoy!


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Dinner Recipes Favorite Holiday Recipes Recipes

Beginner’s Oven Pulled Pork

This recipe is for those who have NEVER cooked pulled pork before. 

I want to stress this because Mother’s Day was my first time making pulled pork, and I just went with the flow. You can read more about my Mother’s Day here.

In all honesty, I looked at a few recipes and decided to do my own thing. They all kept telling me to use a cooking rack, well I don’t have one. For the cooks WITHOUT a cooking rack, this recipe is for you.

It’s all about the booty!

Get a large 18-inch roasting pan. I used an aluminum foil roasting pan for easy cleanup. I took time to look over my pork butt to see if it was any fat that needed to be trimmed. I didn’t know what to do with the big piece of meat so I stabbed it with a knife about 20 times. I didn’t know how to get the seasonings inside without stabbing, don’t judge me.

I had to pour off all that grease.

After that, I rubbed the pork butt down really well with liquid smoke. I took my seasonings and made sure to get into every nook and cranny. Making sure the aluminum foil was tight around the pan I let it cook at 300 degrees for 4 hours.

After 4 hours I was greeted with a lot of oil, so I poured it off and returned the pork butt back to the oven, but this time uncovered for another 4 hours

This is after the cooking for 4 hours.

When I did pull out the finished product, it was beautiful. The outside had this crust thing going on, so I walked away for about 20 minutes.

Pulled Pork, southern baked beans, and cole slaw.

When I came back and tried to pick up the pork, it fell apart in my hands. I feel like I made the 8th Wonder of the World. The meat was so succulent and flavorful. The liquid smoke made it taste like it has been smoked all night. Hands down I am impressed with this recipe and hope you enjoy it, too.

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Beginner's Oven Pulled Pork

Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Course Main Course
Servings 12


  • 1 18-inch roast pan
  • aluminum foil


  • 10 lb pork butt
  • 2 tbsp liquid smoke
  • 4 tbsp brown sugar
  • 2 tbsp black pepper
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp sea salt


  • Heat oven to 300 degrees.
  • Mix all spices in a small bowl and rub all over the pork butt.
  • Place in a large roasting pan. Cover with aluminum foil tightly. Cook covered for 4 hours.
  • Take off the aluminum foil, drain off excess oil and return to the oven uncovered for 4 more hours.
  • Remove from stove and let it sit for at least 20 minutes. The meat will be so tender.


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Dinner Recipes Favorite Holiday Recipes Recipes

Southern Baked Beans with Ground Turkey


With this being the perfect time of the year to start grilling, I had to introduce this classic side dish. This southern baked bean recipe is one for the record books. Hands down, my most requested recipe and potluck favorite. With Spring being in the air, and the smell of grills smoking, this recipe will be a family hit.

Southern baked beans aren’t just for a side dish. With this meaty recipe, you can add a slice of cornbread and make it a nice little weekday supper.

In the video below I wanted to show you how much ground turkey I prepared for my southern baked beans. If you are not a fan of ground turkey, use ground beef. You can cut and dice your onion and bell pepper as big or small as you like.

I always add 2lbs of meat to my recipe because I love how the ground turkey and beans complement each other. You DO NOT have to use so much ground turkey or beef.  Like I always say, make these recipes yours. Tailor it to fit your needs.


Do you see how the meat and bean ratio looks perfect?

Remember once the ground turkey is finished you are almost to the finish line.

Do you want to add bacon on top?

Make sure the turkey bacon covers every area.
Look at how crispy the bacon turned out. Trust the process.

I always add my turkey bacon. If you are not a fan of turkey bacon, use regular bacon. Just make sure to cook UNCOVERED! If you cover it, the bacon will look raw. Don’t do it, please don’t.  Also, sprinkle brown sugar over the bacon so it will have a nice crunch. The flavor is amazing.

I hope you enjoy this recipe.


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Southern Baked Beans

Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Course, Side Dish


  • 1 large aluminum baking pan


  • 2 lbs ground turkey or ground beef
  • 1 package turkey bacon
  • 2 cans pork and beans (any kind)
  • 2 cans baked beans (any kind)
  • 1 large onion
  • 1 large bell pepper
  • 1 tbsp liquid smoke
  • 1 tbsp Worcestershire sauce
  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 1 tbsp mustard
  • 2 tbsp black pepper
  • 1 tbsp sea salt
  • 1 tbsp hamburger seasoning


  • Cook your ground turkey, onions, and bell peppers until done. Make sure to drain grease.
  • Cut oven to 325 degrees.
  • Get your aluminum pan. Add your beans, ketchup, Worcestershire sauce, mustard, and seasonings. Stir in the ground turkey mixture, and make sure to blend well.
  • Take your bacon and place the strips over your beans.
  • Cook in the oven uncovered for 35 minutes. Increase oven temperature to 425 for 10 minutes to get the bacon crispy.
  • Enjoy


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Dinner Recipes Favorite Holiday Recipes Recipes

Easy Green Bean Casserole

Green bean casserole is an excellent addition to any meal.  I didn’t even know it was a recipe until a few years ago. Thanks to my oldest, it has become a family favorite, and now I cook it for almost every holiday meal. Madison insists.

Easter 2022, the green bean casserole is located at the bottom.

My oldest, Madison, is a big fan of green bean casserole, and I have been able to experiment with using different ingredients. Believe it or not, she loved every way I made it, so trust me, you can’t go wrong. You can do a lot with a green bean casserole, and the traditional way is with cream of mushroom, milk, salt, and pepper, but you can tweak it in any way you like. I experimented until I found a perfect blend of ingredients I feel makes an excellent green bean casserole.

This recipe will not be runny or creamy; it’s more of a gravy that compliments the green beans. You notice in the picture above how the mixture is hearty and thick. If you want it moister, you may add 1/2 cup of milk or chicken broth. Remember to make this recipe your own. Tweak it until you are happy. 

Mild cheddar and fried onions for my top layer.

It is your personal preference for how you top your casserole.  You can use bread crumbs, shredded cheese, fried onions, bacon bits, or a blend of different toppings.

My favorite go-to is mild cheddar cheese and fried onions. I love the extra crunch it brings.


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Easy Green Bean Casserole

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Servings 6


  • 1 8x8 baking dish


  • 2 cans 14.5oz green beans (any style)drained
  • 2 cans 10.5oz cream of chicken
  • 1 teaspoon pepper
  • 1/2 cup mild cheese
  • 1 1/2 cup fried onions


  • Heat oven to 350 degrees. Grease your baking pan.
  • Drain your green beans.
  • Mix green beans, cream of chicken, cheese, pepper, and 1 cup of fried onions together. Add mixture to baking dish. Cover with aluminum foil and bake for 20 minutes.
  • Remove aluminum foil and add the remaining fried onions. I always add extra cheese across the top. Bake for another 10 minutes uncovered. If you don't want your top as dark as mine, cook for 5 extra minutes instead.
  • Enjoy!
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Dinner Recipes Recipes

Amazing Ground Turkey Meatloaf

In trying out ground turkey recipes, I have fallen in love with ground turkey meatloaf.

I know ground turkey has its unique taste, but believe me, you can work magic with just a few herbs and spices. I learned with the kids, to add a little hamburger seasoning at times depending on my recipe.

When it comes to ground turkey you will notice the meat is softer and not as tough as regular beef. This is where the eggs come in at. Depending on how I feel, I have used 5 eggs. I don’t like soft meatloaf. I love when it is moist, flavorful, and doesn’t fall off the fork when you try and scoop it up.  I have had my meatloaf fails, and trust me, trial and error.

my veggies are not cooked

For me, I don’t cook my veggies before putting them in my meatloaf.  I really didn’t know I was supposed to until recently. But I am a firm believer that if it isn’t broken don’t fix it.  My mom did it this way and it has just been my way for so long, that I honestly don’t even think about sauteeing the veggies. If you do sautee your veggies, please go ahead.

After one hour, you can barely see the veggies

If you notice after one hour of cooking you can barely see the veggies, but you do see some of the fat around the meatloaf. This is where you have two options, either spoon out the fat or leave it. For me, it just depends, if it’s not a lot of fat and grease, I leave it because I have to cook the meatloaf an extra 30 minutes anyway. If it’s a lot, I do drain the grease, pouring slowly.

See how the grease has dried up on the sides.

This is how my ground turkey meatloaf turned out. She is a beauty, isn’t she? The proof is in the pudding. Let’s see how she looks in the middle.

what do you think?

I actually cooked this delicious main course last Sunday for dinner. I actually blogged about it and learned how to make a roux. Check out my dinner!

In all honesty, this is a great entree and the leftovers are even better. Have you ever had a meatloaf sandwich? What are you waiting for? I am proud to say this is kid-tested and mother-approved!

I hope you enjoy this recipe.

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Amazing Ground Turkey Meatloaf

A small twist to great comfort food.
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 35 mins
Course Main Course
Servings 12


  • 1 9X13 pan


  • 2 lb 97 percent ground turkey
  • 4 eggs
  • 1 medium onion finely diced
  • 1 bell pepper finely diced
  • 1 tbsp Worcestershire sauce
  • 1 cup ketchup
  • 1 tbsp marjoram
  • 2 cups bread crumbs, crackers, or bread
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp thyme
  • 1 tbsp rosemary


  • Heat oven to 375 degrees. Lightly oil your baking dish. If you prefer use parchment paper or aluminum foil.
  • Dice your onions and bell peppers to your desired size.
  • Set aside 1/2 cup of ketchup for later
  • Add all ingredients, and the other half of the ketchup together. Massage well, and don't worry about over-mixing, the meat will not get tough.
  • Try and make a loaf. Your goal is to make an oval shape and have it centered in the middle of your baking dish.
  • Bake for 1-hour covered. After one hour take the remaining ketchup and spread it evenly across the top. You can add more or less ketchup if you desire.
  • Turn oven to 375 and bake uncovered for 30 more minutes. Let meatloaf rest for 10 minutes. Enjoy!!
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Honey Lemon Fruit Bowl

If there is a recipe that can get a Gold Medal every time, I would bet on a fruit bowl. I have never tasted a bad fruit bowl recipe, and here is the reason why. All you are doing is taking your favorite fruits and making a beautiful melody of color that is sure to captivate even the pickiest palates.

I make fruit bowls quite often. It’s a beautiful dish and it is packed full of nutrients. Very seldom do I add honey, I like the natural flavors of the berries and watermelon, but sometimes you just have to spruce it up.

The Preparation

When you cut the bottom of your watermelon, be careful not to cut too far inward.

This is a mistake I made from cutting too deep.

If you cut your watermelon too deep, don’t worry, just get some aluminum foil and cover the base. If you want to make it look festive add apples, and oranges around the base for a fruity watermelon platter.

This is what you want. Finely sliced off just a little bit.

Do you have an ice cream scooper? I learned through trial and error this is the best device for scooping watermelon. All you do is turn the scoop in, turn, and pull out. It takes maybe 10 minutes from beginning to end, and I have better control of how deep I scoop out the watermelon.


If you don’t have an ice cream scooper, use a metal spoon and make smaller scoops to make sure you don’t puncture the watermelon.

Choose your fruits

What are your favorite fruits? Pick your top two, and use them. I have used apples, cherries, blueberries, raspberries, pineapple, mangos, the list goes on.

I had kiwis, grapes, and strawberries on hand.

But I must warn you, bananas don’t work so well. If you want to add bananas, wait until it’s time to serve.

Once you are finished preparing your fruit bowl, you can dive in and enjoy it right then. I usually have other recipes to whip up so I always chill for 30 minutes, but you DO NOT have to wait.

Our family Super Bowl Party. See the fruit bowl and the aluminum foil is at the base.


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Honey Lemon Fruit Bowl

Prep Time 30 mins
Chill Time 30 mins
Total Time 1 hr


  • 1 watermelon (any size)
  • 1 cup red grapes
  • 1 cup black grapes
  • 1 cup strawberries
  • 2 kiwis
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1/4 cup watermelon juice


  • Cut your watermelon in half. Turn it over and cut a small piece from the bottom. It allows the watermelon to stand more sturdy. Turn back over and scoop out the watermelon. Use an ice cream scoop, it makes the process go a lot smoother.
  • Cut up your fruit and add to a bowl. Add a cup of your watermelon to the fruit bowl. Stir so all the fruit is mixed well. Pour into the watermelon.
  • In a separate bowl, mix your reserved watermelon juice, honey, and lemon juice together. and pour juice mixture over your fruit bowl. Cover and chill for 30 minutes. Stir and serve.
  • Enjoy!
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Dinner Recipes Recipes

Broccoli Cheddar Soup

I actually just made this soup the other day. It was really cold outside and the girls needed something to warm their bellies. Nothing is better on a cold winter’s evening than some good old homemade soup.

I had a few fresh veggies left in the refrigerator and I decided to do something I have never done before, made broccoli and cheddar soup. I was very intimidated by this recipe because for it to taste so savory and creamy, I wouldn’t have guessed carrots and other household stables would have created such a delicious dish.

If you have broccoli, milk, onion, and cheese… you can make this same great meal as well.

I sauteed my veggies at first, added my seasonings and broth turned my heat down to a nice simmer, and let the magic begin.

The broccoli started to fall apart, but they were still a little too big for my liking. I separated half of my veggies and blended them in the blender for a nice thickening.

You can see the bits and pieces of fresh veggies blended well into the soup. Make sure to blend veggies before adding milk and cheese.

Hope my recipe is helpful, enjoy!

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Broccoli and Cheddar Soup

Warm and savory comfort food will be a hit for the entire family.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Servings 8


  • 2 tbsp olive oil
  • 1/2 finely diced onion
  • 2 garlic cloves diced
  • 2 cups chicken or vegetable broth
  • 2 cps half and half
  • 1 tsp rosemary
  • 1 tsp thyme
  • 2 large carrots
  • 1 large head of broccoli
  • 2 cups cheddar cheese
  • 1 tsp nutmeg
  • 1 tsp paprika
  • 2 tbsp sea salt or salt of your choice
  • 2 tbsp black pepper


  • Heat olive oil on medium-high heat, in a large pot, add finely diced onion. Cook for 3 minutes.
  • Chop up your head of broccoli, grate, and finely dice your carrots, and garlic to add to your pot. Turn heat to high.
  • Add your chicken or vegetable broth and bring to a boil. You want the carrots and broccoli to cook and get tender. Add all your seasonings and give a good stir. Once at a boil, cover and let simmer for 15-20minutes.
  • Add your milk and cheddar cheese. Stir very well, you will notice the soup begin to thicken. Continue to simmer for 15-20 more minutes and dinner is ready.
  • Enjoy!



If you are not a fan of chunky soup, before adding the milk and cheese, take out half of the vegetables and blend them in a blender.
I find it makes the soup have an excellent thickening, and the flavors blend beautifully.
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