Lemon Cream Cheese Crab Pasta

Hey ya’ll how is everyone doing? It has been a week around here. I know it has been a while since my last post but I have good one for you today.

I had bought some crab at the store and was going to make some rangoons with it, but then decided upon something a little different, something that I, personally, have never tried to make before. I got out some bowtie pasta and the crab and then figured I could use some lemon, because lemon always goes great with seafood, and why not some cream cheese (since I bought it to make rangoons). Let me tell you this turned out better than I hoped it would and it ended up being super easy to make too!  You may also eat this as a cold pasta salad, I have not tried that yet, but if you do please let me know how it is!

There are only 2 of us in the house, but I made enough for 3 people.


  • 2 cups Crab- I bought a sealed packet of crab that had already been cooked (and no it was not imitation)
  • 3 cups (dry) Bowtie pasta (or any kind of pasta)
  • 5 tablespoons Cream cheese
  • 2 tablespoons cream
  • 1 lemon (fresh)
  • salt and pepper to taste
  • 1 1/2 tablespoons dill


  1. First cook your bowtie pasta, or whatever pasta you decided. Follow the instructions on the box.
  2. When the pasta is finished, drain, and then add the crab and cream with half of the lemon squeezed in. Mix that up for about 1-2 minutes on low to low-medium heat.
  3. Now you are going to add the cream cheese, the salt and pepper and the dill and the rest of the lemon juice, staying on whatever heat setting you choose. Mix this all together until the cream cheese is well blended into the pasta. Add more salt and pepper, if you need, or if you like more lemon flavor you can add more lemon juice or even some lemon pepper.

That is it folks. Pretty simple recipe that I found to be absolutely delicious and filling! You could also add some fresh parsley (mine is just beginning to grow) to this dish and I think it would add a nice flavor as well.




Ranchy French-Onion Pasta

Hey there everyone here is another recipe from yours truly…..me! This one was just a way for me to use up some things around the kitchen that I wasn’t quite sure on what to do with. Other than that there isn’t much to say about it. If you’re looking for something super easy to make that won’t take a ton of time….well than this is the one for you! So if you’re ready….lets get going.


  1. Ground Beef
  2. Pasta–I used ZITI but you can use any kind you would like
  3. 1/2 packet of French Onion soup mix
  4. 1/4 cup mayo
  5. 1/8 cup cream
  6. 3 TBSP oil/butter/margarine
  7. 2-4 TBSP Flour
  8. garlic powder
  9. dry dill
  10. salt and pepper


  • Boil the noodles as instructed on box.
  • Brown the ground beef until done.
  • Strain noodles (leave in strainer or another bowl/pot) until sauce is made.
  • Drain any grease from the meat.
  • In the pot used to boil the noodles  we are going to make a roux for the sauce. Melt the butter (or oil/margarine) add the flour and mix together till creamy. Add French Onion soup mix and all other spices*.
  • Slowly add the cream. You will want to simmer/ low boil this together until you have a semi-thick sauce (like an alfredo sauce).
  • Add the pasta and ground beef and mix all together.
  • Add the mayo and mix together well.



*Season to taste.


There ya have it. A quick, delicious, meal that is full of flavor and super easy to make! Let me know what ya all think!

THANKS!! —Whitness

Glazed Pork-Chops with a kick

One night I wanted something spicy, something sweet and the only meat I had was pork chops. I have made pork before and, not going to lie, it was not that great. I sat down did some searching for a decent recipe and just couldn’t find anything that I was really interested in. So I figured that it can’t be that hard to come up with my own sweet and spicy sauce that would pair perfectly with pork. And I am sure happy that I did it myself!

The tanginess was perfect, the spice just right and the sweet not too much. I had perfectly blended together the right amount of ingredients and created a sauce that I will probably use on just about anything. So if you’re ready, here it is…..

You’ll want to make sure you have all these ingredients before you start…..

Also, I did not take exact measurements of the ingredients used. You will want to use anywhere from 1-3 TSP of the spices and 2-4 TBSP of the sauces. I added more red-pepper flakes and honey than the others and very little ginger and turmeric.

  • Pork-chops
  • red-pepper flakes (more than the other spices)
  • paprika
  • ginger (small amount)
  • turmeric (small amount)
  • garlic powder
  • onion powder
  • salt
  • pepper
  • honey (more than the other sauces)
  • teriyaki sauce
  • worcestershire sauce
  • soy sauce
  • olive oil

Now lets begin……

  1. First you want to start by taking the olive oil and heating that in a skillet. Then take your pork-chops and sprinkle them (on both sides) with a little bit of salt,pepper, paprika, ginger, turmeric,garlic and onion powders.
  2. Take the honey, red-pepper flakes, paprika, ginger, turmeric, garlic and onion powders, salt, pepper, teriyaki sauce, worcestershire sauce, soy sauce and  blend together to get a medium type consistency.
  3. Now that your olive oil has heated in your skillet add the pork-chops. Cook on medium-high heat until they are just about done.
  4. Now lower the heat to a low-medium setting and add the tangy sauce that you have made. You will want to simmer the sauce with the meat till it thickens up, so I would say about 7-8 minutes, maybe shorter or longer.

Take your pork-chops and place on plate and drizzle the leftover sauce that is in your pan onto the top of your chops. And there you have it. Simple yet delicious!

Please try this out and leave me a comment below! ENJOY!

*For side dishes I made stuffing and garlic mashed potatoes to go with it.



Chicken Bacon Ranch Croissant Roll-up

            This recipe came about one night when I couldn’t decide on what i wanted for dinner, but had chicken that needed to be used. Chicken, my husband’s least favorite of meat, and one that I never know what to do with.

          After doing some digging around the kitchen to see what ingredients I had laying around. Then doing some searching on the internet for a recipe that I could make, nothing sounded all that good. So I just decided to roll with what I had and this is what came out of it.

This is a very simple and low budget meal with a great taste. I hope you try it and enjoy as much as I have! PLease leave a comment or suggestions below! I’d love to hear what you thought of this recipe.

Serving size: 2-4



  • Chicken Breast
  • Bacon
  • Pillsbury Croissant crust
  • cheese (any type) I used Sargento (sliced) cheddar-jack
  • 2-4 TBSP Sour cream
  • 2-4 TBSP Mayo
  • Dill
  • Salt and Pepper



  1. Preheat oven to 375 degrees.  Add a small amount of butter/margarine/olive oil to a skillet and heat up.
  2. Cut the chicken breast and the bacon into small pieces. I prefer to cut the chicken into small cubes and the bacon I try to dice up as much as possible. Add the chicken and bacon and cook until done. Drain out all grease. While you are cooking the meat, take the croissant crust out of the package and lay-out on baking sheet. I cover my baking sheet with foil, that is optional.
  3. Once the meat is done add the sour cream, mayo, dill, salt and pepper to the meat on low to medium-low heat. You may need to add more or even less sour cream and mayo, or seasonings, depending on taste. You want it to taste like ranch and to have a semi-thick consistency. Turn off heat.
  4.  Take 2 slices of cheese, cut in half and lay out on the croissant crust. Now take your meat and spread out onto the crust. Spread out evenly and leave about a 1/4″ away from the edge of crust. Take 2 more pieces of cheese and cut in half and add them to the top of the meat layer.
  5.  Now, this is the part things get a bit tricky. You are going to take one end of the croissant crust and you are going to roll it up, yes with everything on it. I rolled it from the smallest edge to the smallest edge.
  6. Bake for 15-20 minutes or until the croissant crust is a nice golden-brown color. Let sit for 1-2 minutes and then cut and ENJOY!





There ya have it, a chicken-bacon-ranch croissant roll-up. I hope you enjoyed this super easy recipe!




Spicy Horseradish Italian sausage pasta

Last night I wanted something different for dinner. Something pasta, something spicy, but something a little tangy. While going through my cupboards and fridge I found some ingredients that sounded like they would go great together…….and it did! It was absolutely delicious and so I wanted to share it all with you today!

I will do my best to give the exact amounts, but I just made it to the taste I liked it. You can  always add or subtract anything you don’t like, substitute anything that you want as well. Please leave a comment and let me know what ya think! (pictures soon to come!)


  • Spicy Italian Sausage links (you could use ground)–3 links
  • Horseradish–2-3 TBSP
  • Creamy Deli Mustard–2-3 TBSP
  • Elbow Macaroni
  • Salt–dash to taste
  • Pepper–dash to taste
  • Onion Powder–dash to taste
  • Garlic Powder–dash to taste
  • Red Pepper Flakes– 1 TSP
  • Cream (or Milk)–1/2 cup
  • Flour–1/4 cup
  • Oil/butter–2 TBSP


Cook the elbow macaroni as per package directions.

Cut the Italian sausage in slices about 1/4 inch thick. Put them in a sauce pan and sautee with the red pepper flakes. Once that is cooked, DO NOT DRAIN the grease. You want to take the sausage out of the pan for next step.

Now we are going to make a roux (like for gravy). Take the oil from sausage and the 2 TBSP of butter or oil and add to the pan. Let that melt and warm up then slowly add a small amount of flour to the oil. You want them to blend nicely together (so they are creamy, not lumpy!)

Once that is creamy, slowly add the cream. As it boils, it will thicken (just like gravy) if you need more flour, add more to keep it like a sauce. You don’t want it as thick as gravy gets but you don’t want it to get soupy either.

Now put the sausage back in. Add the salt and pepper and onion and garlic powders, add for flavor, but never too much! Then add the Horseradish and the mustard. If you need more than I did, add more (mine are just rough estimates)

Once the sausage is mixed in there, add the elbow macaroni. Mix together till all the pasta is covered in sauce.

And wa-la! creamy, spicy goodness in your mouth!

Crab Rangoon

Looking for an easy, quick appetizer to make for a party, or just something to snack on? Well here is one that is inexpensive to make and Super Delicious! This is a very adaptable recipe, the list of ingredients can be changed and more or less of each can be different as well. I made about 20 (maybe a bit more). I did not make a dipping sauce with these, but you could always use sweet and sour or a habanero sauce (maybe next time for me). If you have any that you would like me to try with these please comment below and I do hope you enjoy.


  • 1 package cream cheese (8oz)
  • Crab (imitation is fine, but so much better with real crab)
  • 1 package wonton wrappers
  • 1 egg
  • Worcestershire Sauce (1/2 TSP)
  • Garlic Powder (1/4 TSP)
  • Onion Powder (1/4 TSP)
  • Pepper (1/4 TSP)
  • Salt (1/4 TSP)
  • Green Onion (about 2)
  • Olive oil (1-2 TBSP)
  • Coconut Oil for frying (or any preferred) 


  1. Put coconut oil in pan that you are going to use to fry, or in deep fryer. Let that warm while you are putting together the Rangoon.
  2. Heat the Olive oil in a small sauté pan and add the green onion, seasonings and a dash of Worcestershire sauce. Sautee for approximately 3 minutes. Take off heat and let sit.
  3. While you let the onion mixture sit, take the crab, cut finely and mix together with the cream cheese in a mixing bowl, Once the crab and cream cheese are mixed together, add the onion and 1/2 TSP Worcestershire sauce.
  4. Take your egg and a little water (making an egg wash) and beat together. Lay out wonton wrappers and put the crab mixture (about a TBSP) and put in middle of wrapper.
  5. Fold wonton wrapper in half (so it looks like a triangle or pyramid) add the egg wash to the edges so that they seal. Then fold the 2 pointed ends towards the middle, where they meet and fold the main point of triangle down. Use the egg wash to seal all sides (wonton wrapper package should have instructions on folding)  
  6. Once you have them all folded and sealed, drop them in the coconut oil and fry till golden brown on each side ( 2-3 minutes)



BBQ Chicken Stuffed Bread

It is amazingly delicious. In mine I used pepper jack cheese instead of the mozzarella. And I did not use onion (hubby doesn’t like). I hope you all enjoy too!

I found this recipe on Pinterest. Credit for the recipe goes to ‘Tastes Better from Scratch’            Here is the link to original recipe…..



  • 3 cups shredded chicken
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/4 of a red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup barbecue sauce, divided
  • 1 baguette crusty bread



  1. To a large mixing bowl, add chicken, 1 1/4 cups mozzarella cheese, onion, cilantro, and 1/2 cup of barbecue sauce. Stir well to combine. Add a tiny bit more barbecue sauce if the mixture seems too dry.
  2. Cut the top edge of the bread loaf off and hollow out 1 1/2 inches deep to create a well for the filling. Spoon the BBQ chicken mixture into the loaf. Sprinkle with the remaining 1/4 cup mozzarella cheese. Drizzle with remaining BBQ sauce.
  3. Place on a baking tray and bake at 325 F degrees for about 20 minutes or until warmed through.