When I saw the name of this recipe, I was intrigued and just HAD to try it. I tweaked a couple ingredients and steps, but it’s a DEFINITE winner for dinner! Give it a try. (don’t be intimidated by the list of ingredients or steps…it’s easier than it seems!)


  • 1 pound (16 ounces) smoked sausage, sliced
  • 5 slices thick bacon, chopped
  • 1 small shallot, diced
  • 1 clove garlic, minced
  • ½ TBS EACH: dried basil, dried oregano, garlic powder
  • ½ tsp EACH onion powder, dried thyme
  • 1 and ½ cups chicken stock, separated
  • 1 bag chopped cabbage
  • 1 cup diced baby carrots
  • 4 cups red potatoes, quartered
  • 1-2 TBS syrup


  • Start by coining then halving the sausage and placing into a large heavy-bottomed pot
  • Cut the raw bacon into little pieces and add in with the sausage
  • In a small bowl, toss together the seasonings: basil, oregano, garlic powder, onion powder and thyme
  • To the pot (over medium heat), add the shallot and cook for 2-3 minutes
  • Add in the garlic and half of the seasoning mix, stir
  • Add in 1/2 cup stock
  • Add in the chopped cabbage and remaining 1 cup stock, stir
  • Cover the pot and increase heat to medium-high
  • Let cook, covered, stirring occasionally for 8-10 minutes (cabbage should be cooked down and tender
  • Remove the lid and then directly on top of the cabbage, place the quartered red potatoes, and halved baby carrots
  • Add the remaining seasoning mix on top and do not stir
  • Cover (still medium-high heat) and let cook for 18-20 minutes or until potatoes are fork tender
  • Check occasionally and if needed, add up to 1/2 cup additional stock to keep from burning
  • Once potatoes and carrots are fork tender, drizzle with syrup
  • Cover and let steam another 5 minutes

2 Ingredient Lemon Bars

Super easy 2 Ingredient Lemon Bars are SO tasty. How is this possible? The texture is perfect, the lemony-ness (is that a word?) is tangy and they don’t take long to make at all! This would be great when kiddos want to help make a special Mother’s Day treat for mom!


  • 16 oz box of Angel food cake mix
  • 21 oz lemon pie filling 


  • Preheat oven to 350
  • Spray 10 x 13 baking dish with non-stick cooking spray
  • In a large mixing bowl, combine the angel food cake mix with the lemon pie filling just until combined. (Careful to not over-mix)
  • Transfer the to prepared baking dish and smooth top
  • Bake 25-30 minutes, or until the top is lightly golden brown and a toothpick comes out with minimal crumb (but no batter)
  • Remove from oven and place on cooling rack
  • Cool completely before slicing and serving (after dusting with powdered sugar)

Slow Cooker Cheddar Corn

Slow Cooker Chedda Corn

This was a super simple side dish we added to our Easter meal. It will be a regular addition to many meals going forward. So easy and SO delicious!


  • 2 (16-oz) packages frozen corn
  • 1 (8-oz) package cream cheese
  • 1 cup shredded cheddar cheese
  • ¼ cup butter
  • ¼ cup heavy cream
  • ½ tsp salt
  • ¼ tsp pepper
  • Bacon crumbles (optional)

Combine all ingredients in the slow cooker. Cover and cook on LOW 90 minutes, then stir. Cook another 90 minutes and stir before serving.

Pistachio Pineapple Dip

– 8 oz cream cheese, softened
– 1 cup crushed pineapple with juice
– 1/2 cup vanilla yogurt
– Small pistachio pudding
– 1/4 cup toasted coconut (plus more to sprinkle on top)

1. Combine cream cheese, pineapple with juice, yogurt & pudding until smooth & creamy (if too thick, add more juice)
2. Stir in 1/4 c. toasted coconut.
3. Spoon into a serving bowl; top with additional toasted coconut.
4. Serve with vanilla wafers or graham crackers.


For Joy-Uary Cookin With Brooke recipes, we’re focusing on food gifts that bring JOY! I came across this recipe and thought wow, how handy! I put a few together and baked one for The Captain and I and it was delicious! Then I froze the others to give away. I think they would be perfect gifts for a couple or a single person. I have a friend who just lost her husband…just add a salad and maybe some rolls and a baked potato. Bring comfort and JOY with this recipe! 

– 1 cup green spring onion cut in thin slices
– 1/4 tsp salt
– 1/2 tsp pepper
– 1 1/2 pounds of ground beef
– 1/2 tsp garlic powder
– 1 egg, whisked
– 4 ounces cheddar cheese, cut into 1/4″ cubes
– 1/4 cup + 4 tbsp sugar-free BBQ sauce (divided)
– 1/8 cup panko

1. Over medium heat, cut the onion into thin slices and add the onions to the pan. Sprinkle the onions with a little salt and pepper and stir.
2. Cook the onions, stirring every couple of minutes, until the onions are caramelized. Turn the heat down if you notice the onions are burning. Once caramelized, set the onions aside to slightly cool.
*Preheat oven to 425 degrees.
3. In a large bowl combine ground beef, egg, 1/4 cup BBQ sauce, cheese cubes, caramelized onions, garlic powder, salt and pepper. Mix together just until combined.
4. Divide the mixture into 5 equal-sized portions and form them into mini-meatloaves.
5. Place each loaf on a foil-lined baking sheet.
6. Spread 1-2 tablespoons of BBQ sauce over the top of each loaf (OR you can spread the BBQ sauce after it is done if you don’t want the sauce cooked.)
7. Bake for 20 minutes, or until no longer pink in the center.

Cookie Butter Puppy Chow

Puppy Chow is just one of those yummy snacks you can’t stop eating. I love making a big batch and giving it away. Try this cookie butter version for a new twist to one of your favorite treats!


  • 4 1/2 cups Chex cereal
  • 1/2 cup cookie butter (make sure it’s SMOOTH!)
  • 2 tbls butter
  • 1 tsp vanilla
  • 1/4 cup cinnamon chips
  • 1 to 1 1/2 cups powdered sugar


  1. Place Chex cereal in a large bowl
  2. In a separate small bowl, microwave the cookie butter, butter, vanilla, and cinnamon chips on half power in 30-second intervals, stirring between each, until mixture is melted and smooth
  3. Scoop melted cookie butter mixture on top of Chex cereal and very gently mix to combine, being careful not to crush the cereal (you can use your hands).
  4. Place cereal mixture and powdered sugar in a large plastic bag (a clean kitchen bag will do), hold the top firmly closed, and shake like crazy.
  5. Spread your puppy chow on a wax paper-lined baking tray to firm up and dry a bit. Can be stored in a sealed zip-loc bag.

Cranberry Meatballs

Cranberry Meatballs

If you’re looking for a tasty easy holiday appetizer, you’ve found it. These taste JUST like I wanted them to. …like the holidays! Oh…and it’s like the BEST thing to ever happen to one of those cans of Cranberry Sauce that looks like the can…even when it’s not in the can!


  • 1 14-oz can Ocean-Spray Jellied Cranberry Sauce
  • 1 12-ounce bottle Sweet Chili Sauce
  • 2 TBS Orange Juice
  • 1 TBS Brown Sugar
  • 2-pound bag frozen, pre-cooked, cocktail-size meatballs


  • Combine everything but the meatballs in a large saucepan
  • Cook over medium-low heat, stirring until smooth
  • Place meatballs in a slow cooker
  • Pour sauce over meatballs
  • Cover and cook 4 hours on medium


Saw this recipe on Pinterest and made it IMMEDIATELY! Now…you must know from the title and the picture, these are NOT a low-fat veggie option. BUT…if you want a really tasty, gourmet-looking side dish. Cook these instead of the old green bean casserole for Thanksgiving! YUM!

And bonus…it is a way to get the pickiest of eaters to eat their green beans!

1 pound fresh green beans
5-6 slices bacon, cut in half
2 tablespoons butter
1 T brown sugar
1 T garlic powder
¼ tsp salt
¼ tsp pepper

  1. Pre-heat oven to 400 degrees. Place a cooling rack on a large cookie sheet (or use a broiler pan like me).
  2. Wash and dry green beans. Snap off the ends. Grab a small handful of beans (anywhere from 5-10 green beans) and lay them on a half-strip of bacon. Roll the bacon up and around the green bean bundle and place it in the pan, seam side down. Repeat with remaining green beans.
  3. Melt the butter in a sauce pan on the stove. Add the brown sugar and garlic powder and mix together until well combined. Remove from the heat and brush over the tops of the green bean bundles. Sprinkle with salt and pepper.
  4. Cover with foil and roast for 35 minutes. Remove foil and roast for another 10-15 minutes or until the bacon gets nice and crisp. Enjoy!

CrockPot Sausage Dip

CrockPot Sausage Dip

Will there be any tailgating around your place this weekend? Try this easy tasty recipe!


  • 1lb Jimmy Dean bulk hot sausage
  • 2 (10-oz.) cans Rotel tomatoes & chilies, undrained
  • 2 (8-oz.) bricks cream cheese (not light…it doesn’t melt as well)
  • Scooping-style tortilla chips, for dipping


  1. Brown the sausage in a large skillet over medium heat, breaking it up into small pieces
  2. Drain off any excess oil
  3. Transfer the browned sausage to your CrockPot
  4. Dump in 2 cans of Rotel
  5. Cube cream cheese and add
  6. Cover and heat about an hour on low heat, stirring occasionally
  7. Turn heat down to warm for serving
  8. Serve warm with chips
CrockPot Sausage Dip

Pumpkin Bread

Pumpkin Bread

Fall in a bite. Here you go. I love making pumpkin-y things this time of year, but I don’t like when a recipe only uses part of the can of pumpkin! This uses the whole can AND it makes two loaves! One to eat and one to give away! Yay!


  • 2 cups flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp ground cloves
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1½ sticks butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin
  • ½ bag English toffee bits (like Heath)


  1. Preheat the oven to 325°
  2. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour or line with parchment paper (which is a better idea so the bread for sure comes out!)
  3. In a medium bowl, combine the flour, salt, baking soda, baking powder, and spices. Whisk to combine; set aside.
  4. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until light and fluffy. Beat in the pumpkin.
  5. Add the flour mixture and mix on low speed until combined.
  6. Stir in the brickle
  7. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn on to a wire rack to cool completely.