Tuesday, June 13, 2017

Dirt Devil Pet Vacuum

I got a new pet vacuum and OMG it is the best thing I have ever used!!

Do you have pet hair everywhere? I do.. My dog Bella is really shedding off that winter coat!!
This vacuum will change your life!! It has gotten up so much pet hair my carpet actually looks newer!
 Not only does it do carpet it does hard surfaces too, I have done tile,
wood floors and concrete.. This baby is easy to push, easy to use and easy to store!!
It comes with attachments so that you can do the stairs and the ceilings as well.
It is easy to empty and easy to put back together!! It has a really long cord and the base can be taken apart so that you can just hold the can and the hose!!
I know that I am going to love this vacuum for a really long time!

Tuesday, June 6, 2017

Mashed Potato Pancakes

I love mashed potatoes...
Sometime I make them and I have leftover's... Which of course no one in this house will eat!! Hahahaa

So here is a great recipe for them left over taters!! I hope you enjoy!!

Mash potato pancakes
2 cups cold mashed potatoes
1 cup shredded cheese (such as cheddar)
1/2 cup flour
6 strips bacon
1 medium onion, chopped
2 eggs
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
2 cloves garlic, chopped
1 tsp salt
1/2 tsp pepper
4 tbsp butter or margarine
In a large non-stick or ceramic frying pan, fry the bacon until crispy. Place on a paper towel to drain until cool, then crumble into small bits. Place the bacon bits into a large bowl.
Pour off all but 2 tbsp of bacon grease from the frying pan. Over medium heat, stir-fry the garlic and onion until soft and translucent. Add them to the bacon bits in the large bowl.
To the bacon and onion mixture, add the rest of the ingredients, except for the butter or margarine. Blend well with a spoon or your hands (it'll be sticky).
Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
Scoop up about 1/4 of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it's about 1/2 to 3/4 of an inch thick. Fry for about 3 minutes on each side, until they are lightly golden brown.
Keep warm until ready to serve. For best results, serve immediately, while still crispy.

They look so tasty!! They taste even better!!

Wednesday, May 24, 2017

Funnel Cakes

One of my favorite things at the fair is a funnel cake!!!

Of course I want one now and the fair is 4 months away!!!

So I found a recipe and here it is!!!


Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.

Tuesday, April 18, 2017


Look at this juicer!!
It is so pretty!! hahahhaa

 The blades are very sharp.... How easy it is to juice anything!! If you juice oranges, lemons and limes make sure that you peel them first!! Veggies you can wash and just add right in!!
 I did some oranges so that I could make orangade! It was delicious!!

Monday, March 13, 2017

Tater Chips

I have never made my own potato chips..
But recently I have decided that I do not want to buy any more processed food...
That all sounded wonderful until I realized that I could not have potato chips anymore...
Ahhhh... Imagine a life without chips... HOW SAD WOULD THAT BE!!!
So I did some searching and found that it not that hard to make your own.

Step 1.... Using a mandoline on the thinnest setting.. cut about 4 potatoes.
Step 2...  Soak potatoes for 30 minutes in water and salt.

Step 3.... Dry potatoes COMPLETELY with a towel, they need to dry so that they wont splatter in the oil.
Step 4...  Heat a pot of oil to 350

Step 5..  Lay out paper towels or a towel to put the hot cooked chips on to drain from grease..
Step 6..... Carefully add a handful of potatoes to the hot oil, do not over crowd.

 Step 7... Cook about 3-4 minutes until Crispy!!
Step 8.. drain and salt
Step 9............... EAT THEM ALL!!

Monday, January 23, 2017

Chicken Yakisoba

I cook every single day! Sometimes I just want something different!
I love Asian and Japanese food and this recipe is sooo simple!!

  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 2 skinless, boneless chicken breast halves - cut into bite-size pieces
  • 2 cloves garlic, minced
  • 2 tablespoons Asian-style chile paste
  • 1/2 cup soy sauce
  • 1 tablespoon canola oil
    • 2 stalks broccoli, cut small
    • 1 onion, sliced
    • 2 carrots, cut into matchsticks
    • 1 tablespoon salt
    • 2 pounds cooked yakisoba noodles or ramen noodles with out seasoning packet
    • 2 tablespoons pickled ginger, or to taste (optional)


    1. Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
    2. Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir broccoli, onion, carrots, and salt in hot oil until broccoli is done, 3 to 4 minutes.
    3. Stir the chicken mixture into the broccoli mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.

Wednesday, January 18, 2017

Pineapple Upside Down Cake

 I love pineapples.... the husband does not!! 
However, he does like cake!!
hahahhaha.. I made this cake today in hopes that his love for cake will outweigh him not liking pineapples!!
This cake is moist and delicious!! Warm and tasty!!
Below is the recipe I made today!!


  • 4 eggs
  • 1/2 cup butter
  • 1 cup packed light brown sugar
  • 1 (20 ounce) can sliced pineapple
  • 10 maraschino cherries, halved
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon almond extract


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
  3. Sift together flour, baking powder, and salt.
  4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
  5. Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.