1/4 cup soy sauce

1/4 cup honey

1 Tbsp vinegar

1/4 tsp ground ginger

20 small chicken wings

*Mix first 4 ingredients in bowl.

*Add chicken wings and refrigerate for 4 hours, or overnight.

*Place wings on a well-greased baking sheet.  Bake at 400 for 25-30 minutes, turning wings once or twice while baking.


1/2 cup butter (softened)

3/4 cup brown sugar

1 cup flour

1/2 tsp salt

1 Tbsp vanilla

1 cup chocolate chips

water – if necessary

Cream butter and sugar.  Add flour, salt, vanilla.  Mix.  Stir in chocolate chips.  Enjoy!

BBQ Chopped Salad

6 cups romaine lettuce

1/3 cup corn

1/3 cup black beans (drained & rinsed)

2 Tbsp chopped cilantro

3/4 cup Monterey Jack cheese (shredded)

4 fl oz Ranch dressing

drizzle of BBQ sauce on top

makes 3-4 servings

potato soup

Another potato soup recipe!

This one is SO simple I’m almost embarrassed to post it.  Almost.

*In crockpot or dutch oven (I prefer the dutch oven), combine the following…

1 bag frozen, shredded hash browns

3 cans chicken broth (I use the equivalent amount of bouillon cubes & water)

1 can cream of chicken soup

1/2 – 1 chopped yellow onion

1/2 tsp garlic powder (careful here, a little goes a long way)

black pepper to taste

*Cook over low heat (or in crockpot for however long you wish).  Just before serving, add a cube of cream cheese and stir until combined.  Add a cup of shredded cheddar cheese (optional) and some crumbled bacon (not optional, all potato soup needs an excess of bacon).  Top single servings with chopped green onions, more cheese, more bacon, sour cream, whatever your taste buds are asking for!


adapted from Pearls, Handcuffs, & Happy Hour


grasshopper pie

A family favorite, and one I should probably make more often!  It makes about 10 servings, and I only say that because it took us 2 days to finish, and there were 5 of us eating.  See?  That Math degree is still paying off!  Go Loggers!


20 Oreo cookies (regular or mint), crushed in a food processer

2 Tbsp butter, melted

Mint chocolate chip ice cream, softened slightly

1 jar of hot fudge (not chocolate sauce, you need the thick, ooey-gooey, rich fudge!)

Cool Whip



Combine crushed Oreos and melted butter.  Transfer to pie pan and press firmly down and on the sides to form a good crust.  Place in freezer to harden.

When the crust is firm, add ice cream, smooshing evenly around the pie pan.  Return to freezer until back to it’s frozen state.

Once ice cream is frozen, add hot fudge (yes, the entire jar!).  I put mine in the microwave to help the pouring and spreading process.  It wasn’t hot, just a little runnier.  Add as much or as little Cool Whip as you’re in the mood for.

Top with crushed oreos.

Keep in the freezer until you’re ready to enjoy!


I needed something different for our nightly grilled chicken.  (I say that only half-kidding, we do grilled chicken.  A lot.).  So I went to my good friend, Giada, and found what looked like could be an pretty good option.  I wasn’t into cooking the glaze down for 20 minutes and then keeping it bubbling… if you know me at all, you know I start cooking dinner at 5:00 and it’s on the table by 5:30.  So this was a “mix and heat and glaze” type chicken for us.  Maybe next time I’ll plan ahead.  Ya, right.


  • 1 cup balsamic vinegar
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 1 garlic clove, minsed
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper


Combine all the ingredients in a small saucepan and whisk until the mixture is smooth.  Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

What Giada says:

Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until ameat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

What Shanelle did:  put boneless chicken on grill, brushed with glaze.  Cooked a few minutes, turned over, glazed again.  Finished cooking.  Served to family.  The end.


Original recipe here from Giada De Laurentis on Food Network.

This honestly is the best granola you’ll ever have. Trust me on this!
1/2 cup vegetable oil
1/2 cup pure maple syrup
1 1/2 cups lightly packed light brown sugar
6 cups quick cooking or old fashioned rolled oats
2 cups chopped walnuts (I use almonds)
1 cup toasted wheat germ
1 cup sweetened shredded coconut
1 cup raisins
1 cup sweetened dried cranberries or cherries
Place oven racks in two center positions. Preheat oven to 350 degrees. Coat 2 jellyroll pans with vegetable spray. Set aside.
In 1-quart microwave-safe bowl, combine oil, syrup and brown sugar. Microwave, uncovered, on high power 3 minutes or until sugar starts to melt. Remove from microwave and whisk until any lumps disappear.
In 3-quart or larger bowl, combine oats, walnuts, wheat germ and coconut. Toss to mix well. Pour syrup mixture over oat mixture and stir until well mixed. Spread evenly onto jellyroll pans. Place one pan on each rack in preheated oven.
Bake 10 minutes. Remove pans, stir granola and return pans to oven, rotating to opposite racks. Bake 8 to 10 minutes more, taking care not to overbrown. Remove from oven and cool to room temperature in pans. Sprinkle half the raisins and half the dried cranberries over each pan, then stir to mix well. Store in airtight containers. Makes about 14 cups.