My Aunt Lynn’s Peach Pie


1/2 cup butter
1/2 tsp salt
1 1/2 cup flour


4 cups fresh peaches
1 cup sugar
2 tbsp flour
1/4 tsp salt
1 egg
1/2 tsp vanilla
1 cup sour cream

Topping (Added part way through the baking time)

1/3 cup sugar
1/4 cup butter
1/3 cup flour
1 tsp cinnamon

Crumble together the butter, salt and flour for the crust and press into a pie plate.

In a large bowl combine the sugar, flour and salt. Add the egg, vanilla and sour cream and mix well. Add the peaches and carefully stir until they are well coated with the mixture. Pour into the pie plate.

Bake at 400 for 15 minutes.
Reduce heat to 350 and bake for 20 minutes. 

Combine the topping crumble ingredients and put on the pie. Make at 400 for 10 more minutes. 

Saltine Toffee (AKA Christmas Crack


  • 4 ounces saltine crackers (one sleeve)
  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups semisweet chocolate chips
  • 3/4 cup chopped pecans (optional)


  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Line cookie sheet with saltine crackers in single layer.
  3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
  4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

40Aprons Whole30 Zuppa Toscana Soup


  • 4 slices Whole30-compliant bacon , cut into about 1/2″ pieces
  • 1 pound Italian sausage , made from below recipe or storebought
  • 1/2 teaspoons crushed red pepper flakes
  • 4 medium yellow potatoes , about 1 pound 3 ounces, diced into bite-sized pieces
  • 1 medium white or yellow onion , diced
  • 2 tablespoons garlic , minced, about 4 cloves
  • 4 cups chicken stock
  • 1/2 bunch kale , stems removed and leaves chopped, 4 cups
  • 1 can coconut milk
  • Salt and pepper , to taste

Homemade Whole30 Italian Sausage

  • 1 pound ground pork
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh chopped parsley or 2 teaspoons dried
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon ground fennel seed optional
  • pinch dried oregano
  • pinch dried thyme


  1. If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in saucepan and stir well when browning.
  2. In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
  3. Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside – don’t get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  4. Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook ’til the kale is bright green and softened. Add salt and pepper to taste.

Gooey Butter Cookies

  • 1 (8 ounce) package cream cheese
  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 (18.25 ounce) package yellow cake mix
  • 1/4 cup confectioners’ sugar
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners’ sugar. Place 1 inch apart onto an ungreased cookie sheet.
  3. Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks

Baked Veggies w/Bacon

1 lb of any of the following or a mix; Green beans, brussel sprouts, potatoes, sweet potatoes, cauliflower, broccoli etc. Any vegetable that can hold up to being baked.
6-8 slices of bacon
olive oil
Salt and pepper

Trim  and chop your vegetables if needed into roughly 1 inch pieces and arrange in a single layer on a rimmed sheet pan. Cut the bacon slices into 4 pieces and arrange them over the top of the green beans. Drizzle with oil and season with the salt and pepper.

Bake at 425 turning halfway through until the veggies are well browned and the bacon has fully cooked and reached desired crispy-ness.

Broccoli and cauliflower: Bake around 45 minutes
Green beans and brussel sprouts: Bake 45 minutes to an hour
Sweet potatoes:  Bake about 30-40 minutes
Regular potatoes: Bake 45 min to and hour depending on the size of the pieces

Crack Chicken and Potatoes

4-8 chicken thighs bone in, SKIN ON (v. important)
5 or so chunked up waxy potatoes like yukon gold or red
Olive Oil
Seasoning salt
Favorite seasoning blend

Put all the ingredients into a large bowl. Drizzle a good amount of olive oil over everything. Add your seasoning and be generous. Mix it all until the chicken and potatoes are well seasoned. If it ends up bland this is the step where it went wrong.

Dump the whole lot onto a rimmed cookie sheet. Flip the chicken to be skin side down and work it into a single layer.

Bake at 425 for an hour. Turn the chicken and the potatoes over after 30 minutes. When the chicken skin is crispy and the potatoes are well browned and crunchy on the outside you are done.

If you over crowded your pan then increase the baking time until the chicken and potatoes are crispy chewy.

Brenda’s Dip

1 can lentils
1 can black beans
1 can niblet corn
1 cup chopped onion
1 red pepper finely chopped
3 stalks celery finely chopped
1 tbsp chopped cilantro
equal parts vinegar : sugar : oil (about 1/2 cup of each)
I also add a little hot sauce to taste

Mix it all together and try not to eat it all in one sitting. (yeah right!)

Mug Cookie

2 tbsp melted butter
1 tbsp white sugar
1 tbsp brown sugar
1/4 tsp vanilla
4 tbsp all purpose flour
1/4 tsp baking powder
pinch of salt
1 tbsp chocolate chips

In a microwave safe mug (small is ok, it only puffs a little bit) melt the butter. Make sure you stop when it has just melted or it will be too hot and will melt your chocolate chips…if you are like me and make poor life choices then let it sit to cool almost to room temp before you do the rest.

Add the sugars and vanilla and stir well.

Add the flour baking powder and salt and stir well.

Add chocolate chips and stir gently until just incorporated.

Microwave for 60-90 seconds until the chocolate chips have melted and it is hot. You can do less or more depending on how you want it to taste. Less and it will be gooey and delicious, more and it will be firmer and still delicious. 

7 Layer Dip

1 can old el paso refried beans (Black or brown)
500 ml cream cheese, softened
500 ml sour cream
1 small bottle old el paso taco sauce
1 500 ml jar of salsa
4-5 tomatoes, chopped
2 bell peppers, chopped
1/2 bunch green onions chopped
1 bag of tex mex shredded cheese

Layer 1: Refried beans, mix well and spread in the bottom of a 13×9 baking dish with a lid.

Layer 2: Beat together the cream cheese and sour cream until smooth. Spread over the bean layer. This layer is important. It’s the best tasting part! If you are lactose intolerant like my hubby then I feel so sorry for you. It’s ok, I’ll eat your portion. 😀

Layer 3: Pour the taco sauce over the cream cheese and sour cream layer. Shake the pan to get it evenly distributed.

Layer 4: Dump as much or as little salsa as you want. You are looking for an even layer over the taco sauce.

Layer 5: I tend to jumble all the chopped veggies together and put it down as one layer on top of the salsa layer.

Layer 6: Cheese! Oh god the cheese is the best part. Either use a store bought mix or make your own. 

Layer 7: Green onions, because they are tasty and pretty.

Refrigerate for a few hours if you can wait that long. It will last ok overnight but may get a bit watery. If this is a concern then refrigerate the first 2 layers in the pan and the rest of the ingredients separately then assemble just before you are going to eat it. 

Serve with your favorite tostito chips. I love it with the hint of lime ones. Delish! 

Jazz it up a bit: In the veggie layer add some finely chopped fresh or pickled jalapeno and a squirt of lime juice.