Saltine Cracker Brittle

This weekend I was at Kerr Lake with My Love & his fishing club.  I needed to come up with something for these guys to snack on while getting their fishing gear together for the 2 day tournament.  I have found pure goodness with this treat!!  This recipe is something inexpensive to make & oh so Delicious.  You probably have all the ingredients in your pantry.


About 40  saltine crackers enough to line your Cookie Sheet.
1 cup unsalted butter
1 cup packed brown sugar
2 cups Semi-Sweet Chocolate Mini Morsels
3/4 cup chopped pecans (optional)


Preheat oven to 350 degrees.  Line your cookie sheet with aluminum foil then add the saltine crackers.

In a microwavable bowl melt 2 sticks of butter for 2 minutes.  Then add brown sugar cook for another 2 minutes, stir often.  Pour over crackers.  Place in 350 degree oven & cook for 17 ~ 20 minutes.  This will bubble but don’t burn.

Remove from oven & sprinkle chocolate chips over the top and let sit a couple of minutes to melt, then spread crackers with the melted chocolate.  Top with 3/4 cup chopped pecans if desired.

Place in refrigerator for 1 hour to chill, once completely cool, break into pieces.  I stored individual servings in containers for the guys to take out on the lake.
TIP: Spoon the butter & brown sugar mixture onto the saltine crackers to make the mixture cover evenly. The butter may separate, that’s OK. Pour what’s left on the crackers.
Huge Thanks to

~ Angela, Enjoy

Easiest Quiche Dish Ever!

Hello everyone Fall is here! Hope this new blog post finds y’all doing well. I recently ran across this recipe for Quiche; I have to say it was the easiest thing I’ve made in a while. Check out the recipe below with instructions.

Light & Fluffy Spinach Quiche

1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
8 ounces shredded Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped onion
1 (9 inch) unbaked pie shell

Preheat oven to 400 degrees F. Line a Baking Sheet with foil.
In a large bowl, whisk together mayonnaise & milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each.
~ Here’s where I added some bacon, but you can add whatever you like. Make it your own!
Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

*Special Thank You to Kristin Joni for this awesome recipe!

~ Angela, Enjoy




DIY – Homemade Chicken Stock

Hello everyone hope this summer is finding you all keeping yourselves & your chickens cool!  I know lately with these extremely hot days our egg production has deceased but that’s a subject for another day.  Today I had to make some homemade chicken stock.  I’ve used most of my reserves, so into the kitchen I go.   After I cleaned the garden…Boy that was a chore!  Today my #1 goal for today was to get the garden cleaned out of weeds & dead plants no longer producing to allow for the next round of plants.  Got our seedlings maturing waiting for the day we can put them into the freshly turned soil.

So, I came into the house to prepare tonight’s  dinner & realized I have no more chicken stock.  I pulled some chicken out this morning to make Baked Chicken with Rice & Broccoli.  I always pull out more than is needed for this small family, now to make some chicken stock.  Here is my very simple recipe for making homemade chicken stock.  I guarantee this recipe is Easy Peasy!   Start with cleaning, skinning & cooking the 4 chicken thighs, 2 carrots (peeled & sliced), 1/2 chopped onion & 1/4 cup of parsley, 1/4 tablespoon of crushed garlic.   All goes into the huge pot full of water (about 6-8 cups) ready to boil.  Bring the chicken mixture to a boil, then reduce the heat to a simmer & simmer for about 2 hours.

Get your sterile mason jars ready to pour your homemade delicious chicken stock & ready to store.   Now  you are ready for your next recipe that calls for fresh chicken stock.   No reason to buy store bought chicken stock in this house.  Saving $$ this is one of  our personal goals.   This recipe yields about 6-8 pint jars of  yummy homemade chicken stock.  Once the mason jar lid “pops” they are safe to place in the pantry, the freezer or frig, depending on how often it will be used.  I know I run through this stuff as if it were liquid gold.  I put chicken stock in just about every thing that requires water to cook.  This adds so much more flavor to our menu.   Thanks to all reading our pots.  We love sharing our little short cuts in life & our path to being self – sustainable.   Angela

Benefits of Bone Broth

Bone broth is an easy way to help our bodies naturally. Adding bone broth to your daily routine will help heal the body from inside.

The benefits of adding bone broth  into your diet are:

  1. To promote Joint Health
  2. Aid in Better Digestion, helps Leaky Gut Syndrome
  3. Bone Broth is Rich in Minerals
  4. Improved Immune System
  5. Can also Protects against cold & flu

Bone broth isn’t just your regular stock made after a few hours of simmering a chicken carcass. For beef broth simmer 48 hours and chicken broth simmer 24 hours. This simmering causes the bones and ligaments to release healing compounds like collagen, proline, glycine and glutamine that have the power to transform your health from the inside. Bone broths contain minerals in forms that your body can easily absorb: calcium, magnesium, phosphorus, silicon, & sulphur.  Several studies have supported the benefits of bone broth in our diet.

Bone Broth

The bone broth recipe is thick & gelatinous, filled with minerals and healing properties that many cultures have believed in for thousands of years.


  • 4 lbs beef/chicken bones
  • 12 cups water
  • 2 T apple cider vinegar
  • 1 medium onion, roughly diced
  • 1 1/2 cups chopped carrots
  • 6 cloves garlic
  • 1 t black peppercorns


  • Place uncooked or cooked beef or chicken bones in a large crock pot and cover with water.  Add the vinegar , let sit at room temperature for about 30 minutes.
  • Roughly chop the vegetables and add to the crock pot.
  • For beef bone broth, simmer for 48 hours, for chicken bone broth, simmer for 24 hours.
  • Allow to bone broth cool slightly & strain.  Pour broth into a sterile glass mason jar.  Refrigerate for 4-6 hours or overnight.  This will allow the fat to rise to the top and solidify.
  • Scrape the fat off the top with a spoon & discard.  This will leave you with a gelatinous bone broth when cold.
  • Store in a glass mason jar or freeze until ready to use.  When ready to use, slowly warm the broth over a low heat to bring it back to a liquid consistency.

Bone broth can be a part of your daily routine, drink 1 cup per day or by adding the bone broth while preparing your meals as if using beef/chicken stock.

~ Angela


It’s Wild Blackberry Pickin Time

Yum…It’s Blackberry Pickin’ Time!

Yup around here the blackberry bushes are loaded with wild blackberries right now.  This morning as I went for my morning walk I saw several blackberry bushes just waiting for someone to come along and pluck the ripe berries from their vines.  It’s a bit tricky though, most of the blackberry bushes are heavily guarded by these nasty thorn spiked weeds that stand tall & proud to guard those juicy berries.  I came up to the house grabbed my boots, Berry Picker Scoop &  Berry Basket and Colander , headed back down to the awaiting bushes.  All the while thinking about what I’m going to do with all those berries.  After about 30 minutes of picking I came back to the house rinsed my berries in the berry basket & colander,  let them dry a bit and placed the berries on a cookie sheet lined with my Silicone Baking Sheet Mat to allow them to flash freeze without sticking together. Once these babies are frozen they are much easier to use in my favorite recipes.  My daughter, Tatianna loves to bake I asked her to make some of her delicious blackberry lemon scones, recipe below.  I don’t know about your part of the country,  but here in North Carolina it’s super humid right now, while she bakes I decided to mix up a pitcher of Blackberry Mojitos that recipe follows as well.

It can be a bit treacherous of course these bushes are strategically placed just out of reach.  Watch out for hidden dangers like over grown drainage ditches to creepy crawlers in the grass and weeds.  But once you come away with your bounty of blackberries the work is most certainly worth the adventure.

Blackberry Lemon Scones


2 cups all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/3 cup butter, cut into pieces
grated zest of a lemon
1 large egg
3/4 cup milk, use more if needed
a big handful of blackberries


Preheat oven to 425F.  In a bowl, stir together the flour, sugar, baking powder and salt.  Add the butter and blend it with a fork, whisk, pastry blender or your fingers (or do it all in the food processor, if you have one), leaving some lumps no bigger than a pea.

Crack the egg into a measuring cup and add milk to make it a cup.  Stir it together with a fork and add to the flour mixture; stir with a spatula until just barely combined.  Add the berries and stir a couple more times, then drop the sticky dough in large spoonfuls onto a silicone baking sheet mat.  Sprinkle the tops with coarse sugar, if you like.

Bake for about 20 minutes, or less if you made small scones, until golden.

Recipe courtesy of dinnerwithjulie

Blackberry Mojitos


Serves: 2 servings

2 tbsp fresh mint leaves
2 tbsp granulated sugar
4 oz rum
½ lime, quartered
2 tbsp fresh blackberry juice (I pressed the blackberries through a strainer to get the juice)
Club soda
2 mojito glasses or 2 tall glasses


Place 1 tbsp mint leaves into each mojito glass.  Pour 1 tbsp of the blackberry juice into each glass. Squeeze a little of 2 lime quarters into each glass.  Then drop the lime quarters into the glasses.
Pour 1 tbsp sugar into each glass.  Press with a muddler.  Add 2 oz of rum to each glass.  Add ice to each glass until it is ¾ full.  Top off with club soda, shake,  then add the mixture back to the glasses.

Recipe courtesy of thisgalcooks

~ Angela


Homemade Corned Beef Hash

One of our favorite things to eat for breakfast is Corned Beef Hash.  The canned stuff can work for you in a pinch, but nothing can compare to the homemade variety!  Here is our recipe for homemade corned beef hash.


  • 2 lb Corned Beef Brisket
  • 2 Russet Potatoes Cubed
  • 2 Large Carrots Diced
  • 1 Small Onion Sliced
  • 5 Garlic Cloves Crushed
  • Corned Beef Seasoning Packet
    • 1/2 tsp Mustard Seed
    • 2 Bay Leaves Crushed
    • 8 Allspice Berries
    • 1/2 tsp salt
    • 1/2 tsp pepper
  1. Layer the  sliced onions and garlic on the bottom of your pot.  Place the brisket on top of the onions, this will create a base for the meat and keep it from burning.
  2. Fill the pot up with water until the brisket is covered.
  3. Add Seasoning Packet or Homemade seasoning to water.  We only use half of the seasoning packet for ours, we enjoy the natural taste of the brisket and don’t want it to be over powered.
  4. Place on high heat, allowing the water to come to a rolling boil.
  5. Turn down heat, bringing the water to a slow simmer, cover and allow to cook for 2 hours
  6. Once 2 hours have past, place your potatoes and carrots in with the brisket, cooking for an additional 15 minutes, until the potatoes and carrots are aldente.
  7. Remove brisket and strain the potatoes and carrots.  Allow brisket to rest for 30 minutes.
  8. Some folks like to cube their brisket for hash, but being in the south, we are all about pulled (shredded) meat!  With two large forks, shred the brisket making the pieces to the size of your liking.
  9. Add 2 tablespoons of oil to your pan letting it get hot.  Toss in your brisket, don’t move it around too much, we want to get a nice crunch on the outside.
  10. When brisket is just about cooked to your liking, add the potatoes, carrots and onions, mixing everything together.
  11. Cook for 3 – 4 more minutes.  Remove from stove and serve
  12. Make up some farm fresh eggs and toast and you have a breakfast of pure goodness right there!

When we made our’s up, there was enough for two meals.  After we removed the brisket from the water and shredded it, we separated everything into two portions, vacuum sealed one to save for a later day.

Hope ya’ll enjoy it as much as we do!


Homemade Sleepy Tea

I seem to go through occasional bouts of insomnia. I don’t really have a “Trigger” I just find myself not able to sleep when everyone else in the house is counting sheep. Below is one of my favorite teas to help calm my soul and allow me to drift off to sleep.

Sleepy Tea
2 Sprigs of St John’s Wort
2 Sprigs of Horehound
2 sprigs of Chocolate Mint
6-8oz water

Allow all the herbs to dry, usually takes about 3 days in a dry sunlit area. I use clothes pins to hang mine by the kitchen sink. Once dry put your herbs in a Herb Grinder and grind to a medium consistency. I prefer to use a Loose Leaf Tea Infuser Spoon, you can pack the ground up herbs in a small amount of cheesecloth tie the opening with string. Place the herbs in 6-8 oz. of water bring to a boil. Once the water comes to a boil remove from heat. Steep for a few minutes depending on your taste and remove before you drink. Do not steep too long your tea may become bitter. Add lemon to taste avoid sugar including natural sweeteners this may prevent you from sleeping.

~ Angela