Honey Mustard Grill Sauce/Marinade with Chicken

I made this last week for dinner and the kids gobbled it all up, great taste without heat or too much spice. 

  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken breast halves
  • Preheat the grill for medium heat.

    In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

    Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!


    Homemade Marinara Sauce

    There is NO reason to purchase jars of sauce when what you can make yourself in no time tastes SO much better!!


  • 1/4 cup olive oil
  • 1 yellow onion, finely diced
  • 2 tablespoons minced garlic
  • 2 tablespoons freshly chopped basil leaves
  • 2 tablespoons freshly chopped oregano leaves
  • 1 tablespoon coarse ground black pepper
  • 2 (14-ounce) cans crushed tomatoes
  • 2 (14-ounce) cans diced tomatoes in puree
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon chicken bouillon
  • Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.

    This can be made ahead and placed into jars and kept in the fridge for a few days.  Or you can put it in freezer bags or ice cube trays and freeze for future use. 

    Cheese & Bacon Stuffed Meatballs



    • 8 to 10 slices applewood smoked bacon
    • 1 pound ground chuck
    • 1 tablespoon Worcestershire sauce
    • 1 package onion soup mix
    • 1/2 cup panko bread crumbs
    • 1 tablespoon coarse black pepper
    • 1 tablespoon beef stock
    • 8 to 10 bocconcini mozzarella balls  (HyVee has these)

    Preheat the oven to 400 degrees F.

    Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.

    In a large bowl, mix together (use the “original” spoons God gave us!) the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.

    Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.

    Ham Tetrazzini

    So, I had a ham steak that had to be used.  So I pulled all of my food resources together and scoured for a delish recipe.  I found chicken tetrazzini and thought I could totally swap out the chicken for ham.  It worked!!  I had seven people eating dinner so I had to double the recipe.  Best part is….all of this stuff is typically in my panrty!  Enjoy! 😉



    • 2 tablespoons chopped onion
    • 1 tablespoon butter
    • 1 (10.75 ounce) can condensed cream of mushroom soup
    • 1/2 cup water
    • 1/2 cup shredded Cheddar cheese
    • 1 cup diced ham
    • 6 ounces spaghetti
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped pimento peppers


    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In a large saucepan over medium-high heat, saute chopped onion in butter until tender.
    3. Stir in cream of mushroom soup, water, and shredded cheese. Heat mixture until cheese melts, stirring often.
    4. Add ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir.
    5. Stir until heated through, serve hot!

    Mexican Beef Burgers

    Was craving Mexican food today, went to El Azteca and picked up chips and salsa earlier.  So I wanted to continue on with the theme for dinner.  This is a great family meal when people want different things….tacos or burgers??  This is your solution! 

    In large bowl combine:

    2 – 4oz. cans of chopped green chilis (drained!)

    2 eggs

    1/4 cup  minced onion (I used the Pampered Chef chopper)

    1 garlic clove, minced

    1 t salt

    1 t pepper

    Mix into a yucky goo! 😉


    2 lbs of hamburger or ground turkey

    1 cup finely crushed corn chips (into bread crumb texture)

    If mixture is too wet add more corn chips.

    Shape into patties.

    Grill, covered over medium heat or you can broil in the oven, 6-9 minutes on each side.

    Wrap burgers in tortillas with desired toppings.  I used lettuce, tomatos, cheese, sour cream and avacado.

    Easy Strawberry Pie


    ‘Tis the season for delish strawberries.  I have always wanted to make a strawberry pie, but thought it was too hard.  Well, let me put us all at ease, it is EASY!  Not to mention FAST!  I made a homemade graham crust, but I think next time I want to try a shortbread crust made with Lorna Doone cookies…my all time favorite cookie!!  So if you feel like buying me a gift and find yourself perplexed or unsure, a gift card to a kitchen store or a lifetime suply of Lorna Doone’s!!

    Graham Crust:

  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon
  •  Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.


  • 1 (9 inch) unbaked pastry shell
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 (3 ounce) package strawberry gelatin
  • 4 cups sliced fresh strawberries
  •  In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.

     Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired.   And do not forget the whipped topping, the more the better!!

    Don’t those strawberries look like lips?!?!?!  🙂

    Cheesy Potato Soup

    My husband helped me with this weeks menu and was allowed whatever he requested this weekend (food, that is).  🙂  Well, tonight was cheesy potato soup.  Typically I make it in the Fall and Winter because it is pretty hardy, but it is very much a comfort food, and that’s what he needed.  I highly recommend this recipe for someone on the mend.

    5 potatos – peeled and cubed

    4 carrots or about a cup of baby carrots

    1/2 white onion

    2 celery stalks

    I use the Pampered Chef chopper and chop the hell out of the onion, carrots and celery, kids can’t identify the vegi’s, so they will eat them!!

    5 cups water

    1 can chicken broth or three bullion cubes

    1/4 cup parsley

    Place above items in kettle and bring to a boil; cook for about 30 minutes.

    Add 2 cups milk (I use skim)

    2T flour to help thicken (I use Wondra presifted flour)

    After soup has thinkened just a bit add:

    1 1/2 cups velveeta

    salt and pepper to taste

    It is “souper” in a bread bowl or just a regular one with bread, crackers and a yummy wine for sure!!  The entire family is sure to love this one.  We do!