Monthly Archives: January 2015

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Game Day Snack

Spicy Pork Biscuits

Big game today, Packers vs Cowboys.  I love sports.  I love making snacks for game day parties.  I have many go to recipes (I’ll post more as the parties go on throughout the year) for parties.  One of the ones that is most requested are my Spicy Pork Biscuits.  These are super easy to make and are pretty quick to make.  Who doesn’t love easy and quick snacks?  What are some of your favorite game day snacks?

Spicy Pork Biscuits

  • Servings: 40 biscuits
  • Difficulty: easy
  • Print


– 1 lb Hot pork sausage (if you don’t want it spicy use mild)

– 2 cups shredded sharp cheddar cheese

– 2 canned refrigerated biscuits (10 biscuits in a can)


Preheat oven to 350 degrees

Brown sausage over medium heat.  Drain sausage.

Mix sausage and cheese together in a medium bowl.

Take each biscuit and divide into two layers.

On each flattened biscuit, put one tablespoon of meat mixture on half of the biscuit.

Fold biscuit over and pinch sides shut.

Place on cookie sheet and back for 13 mins or until golden brown.


As part of the whole “new year, new me” thing, I decided to do a detox last week.  This detox involved drinking a protein shake for breakfast, lunch, and dinner.  I could have a few snacks during the day and could also eat a salad for lunch. All while taking a few supplements.  The detox went great, I will say that there were times that I just wanted to give up, but I didn’t, I pushed on towards the end.  I ended up losing 4lbs and 3ins!

Tomorrow I’ll be making some enchiladas for dinner and pork/cheese bites for the Packers/Cowboys game. (Go Pack Go!)

New Year, New You

2015 watch out!

It’s a new year, as most people I like to make a few resolutions and really try to stick with them. Here are my goals

1. Post on here more! Yes, I really need to get back into it.  I cook all the time and really like sharing what I cook with my co-workers.  Why not share with everyone here!  I have a lot of recipes that I want to try out and I have a new camera coming!

2. Be more active!  I want to try to get a good workout in at least 3 times a week.  I already walk at least 15 minutes a day, but I want to do more.  I have a Jawbone UP24.  I’m hoping that it really helps.

3. Be healthier! I know this ties into being more active, but I want to really try to stay on track with taking vitamins and remembering to bring a lunch to work.  I really want to work on this as I know that it will help my wallet and waist line.

One way I’m going to keep myself accountable with these resolutions is by using my planner more.

What are your resolutions? How are you going to hold yourself accountable?

Crockpot Potato Soup

crockpot potato soup

I always love making and eating soup during the winter. Even though this winter really hasn’t felt like winter yet, I decided to make some soup.  Here is an easy creamy potato soup that you can make in the crockpot.  I love crockpot recipes because I can put the ingredients in the crockpot and kind of forget about it for a few hours.

One thing that makes this recipe different than other crockpot potato soups, is that I put cauliflower in it.  Lately, I’ve been trying to find ways of getting extra veggies in to my day and I thought that this would be one easy way.  Adding the cauliflower to the soup makes it a little thicker and since there is only 1/2 a head of cauliflower in this recipe, you don’t really taste it.

Crockpot Potato Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 1/2 head of cauliflower (diced)
  • 8 oz whole milk
  • 32 oz frozen diced potatoes
  •  32 oz chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cheddar cheese soup
  • 2 cloves garlic (minced)
  • 1/4 tsp cayenne pepper
  • 8 oz cream cheese (cubed)
  • 1 1/2 cup cheddar cheese (I used sharp)
  • 5 slices bacon (crumbled, divided 3 slices, 2 slices)
  • salt and pepper to taste

Puree the cauliflower and the whole milk together.

In the crockpot add the cauliflower mixture, potatoes, chicken broth, cream of chicken soup, cheddar cheese soup, garlic, cayenne pepper, 3 slices of crumbled bacon, salt and pepper.

Cook on low for 7 to 8 hrs or until potatoes are tender.

When there is an hour left of cooking, add in the cream cheese.  Stir the soup every once and awhile to mix in the cream cheese.

Serve with bacon crumbles and shredded cheese.

Optional: Before serving use an emersion blender on some of the soup or place some of the soup in a blender to blend.