Bacon Guacamole Deviled Eggs

Bacon Guacamole Deviled Eggs

I love deviled eggs as do most of my brother in laws.  Hubby doesn’t like them so I always take them to parties so I don’t eat them all.  This recipe looked so tasty.  I really wanted to use an avocado but it was overly ripe.  So I used a 1/2 cup of mayo which worked perfect!!  We really liked these but one of my brother in laws (Butch) and I agree these could use just a bit more jalapeno when I make them again.  Def a keeper!!

jalepeno d eggs

Bacon Guacamole Deviled Eggs



6 eggs, boiled, cooled, peeled, and cut in half

1 large avocado or a 1/2 cup of mayo

2 Tablespoons of bacon, cooked and crumbled

1 Tablespoon of jalapeno, finely diced

1 Tablespoon of red onion, finely diced

2 Tablespoons of diced tomato

1 Tablespoon of lime juice (1/2 lime)

1 Tablespoon of chopped cilantro

salt, pepper, and cayenne pepper to taste

pinch of chili powder to sprinkle over eggs for garnish


Scoop the yolks out of the egg halves, mash them, mix with the avocado or mayo, bacon, jalapeno, onion, tomato, lime juice and cilantro and season with salt, pepper and cayenne. Place a tablespoon of the mixture back into the holes left by the yolks in the eggs and serve garnished with extra bacon and a pinch of chili powder.


Thanks to the blogger for the great recipe!!

Look at the cute deviled egg dish one of my best friends, Nona, bought for me … LOVE IT!!!  (this is another recipe I had made, I love deviled eggs)

UK D egg

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A spicy Chili recipe

A spicy Chili recipe






spicy chili


I made awesome chili before I started this Pinterest challenge.   So now I’m really confusing hubby when he requests chili on which recipe to request.  The other chili recipe I tried, I have made several times too.   This recipe will also be a keeper for those days we have colds, sinus congestion, or it’s extremely cold.

I forgot to take pix of it in a bowl.   So simple to make and very flavorful!!  Using beef broth in chili was new to me but def gave it a great taste too.  If you don’t want to use beer then just add another can of beef broth.    I used a Blue Moon Belgian White beer in ours.   I made the recipe just as written.


The Best Chili Ever!

2 lbs ground beef
1 medium onion, chopped
4 cloves garlic, minced
2 (15 oz) cans pinto beans, rinsed and drained
3 (8 oz) cans tomato sauce
1 (12 oz) bottle of beer (Could use another can of beef broth instead)
1 (14.5 oz) can beef broth
1 (6 oz) can tomato paste
1 (4.5 oz) can chopped green chilis, undrained
2 tbsps chili powder
1 tbsp Worcestershire sauce
2 tsps ground cumin
1 to 2 tsps ground red pepper
1 tsp paprika
1 tsp hot sauce
Garnish with shredded cheddar cheese, sour cream, jalapeno slices if desired

Cook first 3 ingredients in a Dutch oven over medium heat until meat is completely cooked and onion is tender. Drain well and return to Dutch oven.

Combine the meat mixture with all the rest of the ingredients EXCEPT the garnishes. Bring to a boil, reduce heat to low and simmer for 3 hours or until thickened (mine was thick at about the 2 hour mark). Garnish if desired.

Makes 12-14 servings depending on size of servings

Thanks to the blogger for her great recipe!

Ellie v

Sleeping in her Nana’s arms … 🙂

Have a great day!!

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Our beautiful grand-daughter has arrived!

Our beautiful grand-daughter has arrived!


Our world was truly blessed yesterday …our beautiful granddaughter arrived!  She is perfect in every way!  She has stolen mine and my husband’s heart who are so proud to be her nana and gramps!  She weighed 7 lbs and 10 oz and 18 1/2 in long. So beautiful!
Hubby and I are still taking it in that now we are actually grandparents, lol.  It was such a powerful moment that first time holding her, I have never felt instant love like that!  It was an amazing feeling!  My heart belongs to Ellie now. 🙂

We followed her to the nursery when they took her down.  So neat watching them do her feet prints.  She was screaming but soon found her thumb/fist to comfort herself.  That just tickled us, we could have watched for her hours.   She is going to bring so much joy to our lives!

I know Amanda and Eric are going to be fantastic parents!!  They made us the most beautiful baby girl to love! Ellie will have 6 grandparents, a great grandma and great grandpa, and nonnie (great grandma) plus 3 aunts, an uncle, tons of great aunts and uncles, and a multitude of cousins who will all spoil her with so much love.  I know that Amanda and Eric will be wonderful parents in sharing their baby girl with so many.  (A child can never have too much love!).  We did think of Great- Gramps in Heaven when we met her …. We know he met her first and blessed her.  He will always be watching over her!

I am taking Ellie’s Nonnie to the hospital today to see her. I can’t wait to see them together.  Heck I can’t wait to see that baby girl, been staring at her pix for hours!!  I will be visiting twice today, lol, told hubby I will go with him aft work too, lol.  Truly our world is brighter now with her arrival!  Thank you for all the prayers and thoughts!

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Pumpkin Pie Dip

Pumpkin Pie Dip

PP dip

Recently we had went to the Symphony in the Park in Whiting with some family. They have a really nice concert series every summer.  You can bring food and drinks and enjoy the night with your family and friends with a skyline view of Chicago. 

My hubby loves pumpkin and it being close to fall,  I made a pumpkin dip to share there.   I’m not a big pumpkin fan so can’t attest for taste but did think it was tasty.  Hubby and others ate it and said it was really good.  

I used a recipe for the dip.  However it didn’t have enough flavor even for someone who doesn’t eat pumpkin.  So I added the vanilla and pumpkin pie spice.   I also used mixer to mix it and that was not on directions.


Pumpkin Pie Dip


2 small cans of pumpkin pie filling

8 oz cream cheese

1/2 cup sour cream

1 teaspoon of pumpkin spice

1 teaspoon of vanilla

Handful of walnuts to sprinkle on top (could use pecans too)


Mix together pumpkin pie filling, cream cheese, sour cream, vanilla, and pumpkin pie spice. I used a mixer on low to get it all fluffy.   Chill until serving. Sprinkle nuts on top before serving. 


I served with ginger snaps and apple slices (check this post to keep apple slices from browning.)

#58 is original recipe … thanks to the blogger for her great 75 recipes using cream cheese.  Be sure to check her out ….
Have a wonderful weekend!
Today we shall see how close we are to meeting our granddaughter …. just can’t wait to see her face. 🙂  Please keep her momma and her in your thoughts and prayers! 
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Get rid of any green hair from swimming!

Get rid of any green hair from swimming!


We had a few days of 90 degree weather and I loved it!  I was sucking every minute of that heat up knowing I wouldn’t see it again until next summer.  I love summer and hate to see it leave!!  It went from 95 to 68 in two days … crazy!!!

I didn’t get green hair this year, yeh!!! HUGE DEAL for me.  For a couple of years until  I found the right brand of chemicals I would have that DARK HORRIBLY GONE WRONG GREEN on my ends.

I couldn’t find a commercial product to do the trick.  I had found this recipe years ago.  I wished I could tell you the site that I got the recipe from to give credit but I couldn’t find it again.

One thing …. everything I read said that fresh lemons worked much better than the concentrated. (Which may explain why the lemon juice concentrate hadn’t worked before for me.)

There has never been green left when doing this concoction!    So just wanted to share if any reader ever had this problem …. I keep this recipe written down in my address book so I never lose it.   It took forever to find something that works! 

Remove green from hair due to swimming

1/4 cup of FRESH lemon juice (one big lemon)

2 Tablespoons of Baking soda

1 teaspoon mild shampoo

Mix together in a small bowl. The mixture will get fizzy from the combo of BS and lemon juice.

Wet hair.

Mine was really concentrated on ends when green so I just kept adding more to them and then all over. Put on a shower cap for 20 minutes. Rinse it out then shampoo again. (I did a deep conditioning treatment afterwards.)  All ugly green hair gone and ready for Fall!!

Best tip is ALWAYS wet your hair before swimming so it doesn’t absorb any chemicals to turn it green. 🙂

Still waiting on that precious grandbaby to arrive 🙂



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Pioneer Woman’s Spaghetti Sauce in bulk

Pioneer Woman’s Spaghetti Sauce in bulk


 Now that is a LOT of spaghetti sauce!!! 

I was talking to my mom abt something I could do for the new parents when Ellie arrives. (hopefully this week!)  Ellie has two other very excited grandmas that will be over helping when she arrives. (not counting great grandma and Nonnie)  So was trying to think out of the box on how I could help.
My mom suggested making some freezer meals for them.  So like my mom to suggest food who cooks a lot for celebrations, someone is sick, and funerals in her community.  I had been wanting to embark on a bulk recipe of Pioneer Woman’s spaghetti sauce.  This was a perfect time to try it.  (I still love the One Pot Spaghetti but wanted to try something new.)
I was a bad mother in law though …. I invited myself and daughter over to deliver it on Saturday. (Ooops, lol) We were nearby shopping and wanted the freezer space to make some more dishes for them.  I did mean to leave $20 so if they didn’t like it they could order pizza the night they tried it.  🙂

The Pioneer Woman’s blog is so detailed.  So I am sending you there to make this dish!



  • 5 pounds Ground Beef (I Used Ground Round)
  • 3 Tablespoons Olive Oil
  • 2 whole Large Yellow Onions, Diced
  • 2 whole Green Bell Pepper, Seeded And Diced
  • 6 cloves Garlic, Minced
  • 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
  • 2 cans 28 Ounce Crushed Tomatoes
  • 1 can (14 Ounce) Crushed Tomatoes
  • 1 can (small, 4-ounce) Tomato Paste
  • 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
  • 1 teaspoon Ground Oregano
  • 1 teaspoon Ground Thyme
  • 4 whole Bay Leaves
  • 2 Tablespoons Sugar
  • 2 teaspoons Kosher Salt
  • ½ teaspoons Crushed Red Pepper (optional)
  • ¼ cups Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
  • 1 whole Rind From One Wedge Parmesan (optional)
  • ½ cups Grated Parmesan Cheese (optional)
  • 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
  • Extra Minced Parsley, For Serving
  • Extra Parmesan Cheese, For Serving

Preparation Instructions

IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid

After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer–or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

Then freeze the remaining sauce!


The only thing I did different is I used 2 pounds ground round and 3 pounds of Johnsonville sweet italian sausage (removed from casing and crumbled like beef)  The reason being I have a huge stock of the sausage from getting it at $2.48.
I love her mystery ingredient  … Store bought spaghetti sauce, lol. (I think a lot of people use a jar of store bought in their homemade.)  I used Prego’s Bacon & Provolone, it has become our new favorite.  Son loves bacon so knew he would love it.
It did take about 2 1/2 hours of time from chopping veggies to bagging it but so worth it.  Hopefully the three of them will like it too, lol. This recipe made enough for us 3 batches (2 in freezer and dinner the day I made it), new parents 3 bags, and daughter 3 smaller bags!  So basically 7-8 dinners you will get for freezer.

freezer bags
Can’t wait to try more of The Pioneer Woman’s recipes but smaller sized meals, lol.  Love her show and blog!  Cooks like her, my mother in law, my aunts, and my Mamaw (when alive) impress me that they can cook delicious food for forty people in no time!  I just started really cooking in the last few years.  So this was a VERY ambitious project and was so happy when it turned out delicious!   🙂

Please keep our DIL in your thoughts and prayers that her and Ellie have a quick painless birth as can be!  Thanks!

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Honey and Avocado face mask

Honey and Avocado face mask

I have every beauty product under the sun but out of Lush face masks.  So my face was needing an uplift from the summer sun and a lil acne around nose. I found this great pin that has 22 different face masks.  I went with the honey and avocado one first.  I put the extra in an air tight container in fridge and it lasted a week and a half.  I was able to do 3 masks.  My face feels wonderful from it!!

Honey and Avocado face mask



 Avocado peeled and pit removed




 Mash up avocado and add 1 Tablespoon of honey and mix well

mixed together


Apply to face and leave on for 15-20 minutes.


Rinse with lukewarm water. Pat face dry.  Apply moisturizer if needed.  

Thanks to the blogger!  Check out her blog for 21 more face masks:


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