maple nut granola

I am BEYOND ready for Fall. I mean seriously, seriously ready. In East Texas we have something like 50 days in a row of 100+ weather. I love summer but that is way. too. much. This granola recipe really tasted fall like to me. Warm, nutty with just a hint of spice. Have it with a little milk, some yogurt or just right out of the bowl!
3 cups oats
1 cup walnuts, roughly chopped
1 cup pecans, roughly chopped
1/2 cup coconut
1/2 cup brown sugar

1/2 cup maple syrup
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 Cup olive oil
3/4 t salt
Combine all of the ingredients in a large bowl and spread on a baking sheet.
Bake at 250º for 1 hour and 15 minutes, stirring every 15 minutes. 

triple berry trifle

This is one of my hubbys favorite dessert. It’s also simple to put together and is very lovely. I made muffins from a muffin mix, we chose strawberry and mixed berry,  but you could certainly make your own from scratch. The pudding is a recipe from Paula Deens banana pudding, so you know it’s going to be good! 🙂


recipe for pudding from 


2 cups milk

1 (5oz.) box instant vanilla pudding

1 (80z.) package cream cheese, softened

1 (14oz.) can sweetened condensed milk

1 (12oz) container frozen whipped topping thawed

For trifle:

12 muffins, crumbled

1 1/2 cups strawberries, blackberries, blueberries


In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.

In a trifle bowl place a layer of muffins, pudding, then berries and repeat until all ingredients have been used.





baked pesto chicken

So apparently me + the first week of school = a terrible blogger. Please excuse my absence. It definitely takes a little while to get back into the swing of things and have the energy to do anything productive after 4 p.m. I do have some things to share and hope to get them all on here asap. Some of them will be without pictures because my camera was dead and I never thought about it in enough time to get it charged, forgive me again!

You’ll just have to trust me with this one without seeing it. It was delicious! I love pesto and in this dish it was the star of the show!


recipe adapted from 

4 boneless, skinless chicken breasts

salt and fresh ground black pepper for seasoning chicken

1/2 cup basil pesto

1/2 cup grated low-fat mozzarella cheese

1/4 cup grated fresh parmesan cheese


Preheat oven to 375F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces.
Spray a 9″ x 12″ baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.
Cover the baking dish with aluminum foil and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through.
When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. Broil for 5 minutes more, just long enough to get the cheese lightly browned. Sprinkle with parmesan cheese.
Serve hot. Serve with rice, couscous, or quinoa to soak up the juice.