Try-It Tuesday Cloud Bread 

If you are on Pinterest you have seen cloud bread. You have been curious about cloud bread. If you haven’t well let me tell you about cloud bread. Haha! I found this link Cloud Bread and decided that I should try it for something a little different than my normal 3 hour bread baking weekend ritual. It seemed like an easy enough task. 

I had all the ingredients ready to go! 

The one thing I didn’t do was pull out the hand mixer and well my results will tell you that I shouldn’t have been lazy! 

I think I did those egg whites some justice with my elbow grease though. Haha! Stuck them in the oven and well magic happened. 

They actually looked the way I thought they kind of should. They aren’t quite as fluffy as I was hoping hence I needed the hand mixer. 

But upon escape from the oven and a proper cooling phase I was very happy with the taste and thus I will definitely be trying this recipe again! I wish I could describe it properly it tastes like bread just a super light version. Nothing heavy about it at all. These didn’t last long in my house at all. 

Thanks Becca for an amazing recipe! 

Are you guys actually trying these things you find on Pinterest? May change these posts to “nailed it” type posts in the future. 

Until next time mangia my loves, 


Try It Tuesday Pork Edition 

We are a pork household. We love pork and all enjoy cooking it as well. Our smoker has seen better days so I had to try my hand at fixing a pork butt in the oven. 

That is how it turned out. A 7 pound butt cooked for 5 hours at 200 degrees covered in tin foil and then for 2 hours at 350 with the foil removed. I covered it with some homemade rub. The seasoning was excellent. We honestly missed a little bit of the smoky flavor that we get when we do a traditional butt in our smoker but overall excellent flavor and this just proves that you can cook a piece of meat as long as you have some heat and the time. 

My husband then made these amazing pulled pork sandwiches. 

Layer pork, BBQ sauce, a fried egg and some pimento cheese. Trust me the flavor is out of this world! 



I made that! French Onion Soup 

So I have been making bread lately and if you follow me on Instagram you will know it’s a thing for me right now I just can’t stop. A new loaf made every weekend. But with warm bread comes the thought of soup. We had a very cool Saturday and it felt like Soup weather. I had learned a while back that my husband’s favorite Soup was French onion. In searching for Soup to make this weekend I remembered I had a French bistro cook book and figured it would have something good! I of course found what I hope is an authentic recipe for onion soup. 

I gathered my ingredients according to the recipe above and went to work. 

After you have made your soup you have to assemble the dish. I didn’t have my ramekins (they are in storage) but I had some oven safe Pyrex. 

I toasted the homemade potato garlic bread and then cut to fit the soup bowls and topped the whole thing with shredded Swiss cheese. 

Now you are supposed to put this under the broiler until the cheese is brown and bubbly unfortunately these dishes aren’t safe for the broiler so I just put the oven up as high as safe for the cookware and watched it closely until the cheese was melted. 

The soup was a hit and I got the seal of approval from both my guys. I will be making this dish again. 

What did you make this weekend? 


Brisket Business 

Brisket is one of those things that a lot of people are a little shy of making. I know sometimes meat that has to cook a long time concerns me. But luckily my man has taught me all the glorious things that slow cooked meat can be lol! So I thought I would take on a brisket but I wanted a new recipe to entice the whole family. 

I turned to my trusty All Recipes website and I found this one Simply the Easiest Brisket

Yes it has a can of beer in it and it was really good. The whole family enjoyed it. It was very easy and very tasty. Give it a try. 



Hidden Talent

So yeah that pic has nothing to do with today’s post but I had to! I mean really people! I daily can’t even! Now onto the talent portion of our program. 

I’m pretty sure there’s nothing about me that’s hidden. I don’t have a ton of talents. Maybe cooking could be hidden because you all get pics and recipes but don’t get to taste it. I’m pretty detailed when planning events. And most of my friends would consider me something of a wordsmith. I can make almost anything “sound” better. 
To be honest I don’t think we should hide our talents. I think the talents we were given should be shared. Each talent is a gift to you for you to give to someone else. My favorite gifts to share would definitely be crocheting and cooking. I love to make things for people that I care about like scarves, blankets and of course food. Searching for recipes for someone’s favorite food and and then making them  for family and friends makes me so happy. 

So what talents do you have that you should share with the world? 



Gluten free Stuffing and such 

For Try-it Tuesday I wanted to share with you all one of the new recipes I tried for Thanksgiving. I am going to be honest and tell you I didn’t take near enough pictures at Thanksgiving and I am fighting a horrible migraine so this is going to be a short post. But as I was saying stuffing…

Stuffing and mashed potatoes are probably my Thanksgiving staples next to the Parade! I didn’t know how to survive without stuffing and I was scared to try. So I started scouring the Internet for recipes and ideas. I found a recipe called – Awesome Sausage Apple Cranberry Stuffing on and decided that sounded yummy and different and gluten free bread could be used without too much notice by my family! 

The only change to the recipe I made was using sage sausage instead of regular turkey sausage and gluten free bread instead of the regular white and wheat it called for. I did not stuff the turkey but baked it in the oven for 30 minutes at 350 degrees Fahrenheit covered and then 15 minutes uncovered. 

Here is the link to the recipe  Awesome Sausage Apple and Cranberry Stuffing  
It was a hit! My fiancé has asked for me to make it again for Christmas dinner and I will gladly oblige. And now for some random Thanksgiving pics I do actually have! And yes these were two different days we had back to back Thanksgiving with all of our family! It was awesome and I am blessed beyond words. 

Wait is that my wine or yours?   
Future mother in law cooking up for the whole crew. 

We are so silly! 

This is the best banana pudding ever and I will definitely be sharing this recipe for holiday events to come! 

My little boy is growing up too fast! Oh the mustache! 

 Honey and brother in law checking out the game. 

I hope that your Thanksgiving was wonderful and that maybe you tried a new recipe this year! If you did please share! 



Try It Tuesday Take 1

Continuing with the theme of having daily themed posts, this is Try-It Tuesday. Here I will talk about different recipes and or crafts that I have tried or things that might be a little bit different that I would like you to try. Today is one that I want you to try. Pumpkin chili


I realize this sounds strange. But I assure you this is very yummy! It is award Winning! I won the People’s Choice Award at my company last year at our Chili Cook-Off. So exciting.


Here is a little shot of my set-up. Presentation was part of the contest so I had to make sure that I had it just right!

I made another batch the other night with a little extra beef and oh it was so good!


You can have this like a regular chili with a little sour cream and some fritos or just as it is. I am going to list you the recipe as it appears where I found it at However, I’m going to recommend that you add a little extra chili powder. I don’t like it too spicy but this can use a little extra heat as it is kinda sweet. The pumpkin is definitely present but it isn’t overwhelming and is definitely not out of place.



Trust me that was a good bite!

pumpkin chili recipe


2 pounds of ground beef

1 large onion, diced

1 green bell pepper, diced

2 (15 ounce) cans kidney beans, drained

1 (46 ounce) can tomato juice

1 (28 ounce) can peeled and diced tomatoes with juice

1/2 cup canned pumpkin puree (I use a whole can)

1 tablespoon pumpkin pie spice

1 tablespoon chili powder (I prefer 2 tablespoons to 1)

1/4 cup white sugar


In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

Give this a try and maybe you can win a contest too!