Another quick and easy chicken breast recipe! Don't you love those? =)

Ginger Honey Chicken

(To make a freezer meal, combine all ingredients in a labeled Ziploc bag (no heating required), then freeze. Thaw overnight and pour into baking dish and bake as normal at dinner time).


4 boneless skinless chicken breasts, butterflied
1/2 cup honey

1/2 cup soy sauce

1/8 cup minced garlic
1/4 cup grated fresh ginger (or 2 tsp powdered ginger worked great)

Step 1

In a saucepan, combine the honey, soy sauce, garlic, and ginger. Heat until honey is melted.

Step 2

Place chicken breasts in a baking dish, pour sauce over top. Bake at 350 for 30-35 minutes.

Step 3

Serve over white rice and roasted carrots!


 Every Sunday, we have gotten into the habit of having some sort of Asian inspired dinner. One night my husband wanted Orange Chicken but I had run out of my cheater Orange Sauce I keep in the fridge. So I made it from scratch!

Orange Chicken

2lbs chicken breast or thigh, cut into 1 inch chunks
1 1/2 cups cornstarch
1/4 tsp salt 
1/4 tsp pepper
Oil for frying

1 1/2 cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 1/2 Tbs Soy Sauce
1 Tbs Orange Zest, chopped
1 cup packed brown sugar
1/2 tsp ginger root, minced
1/2 tsp garlic, minced
2 Tbs Green Onion, chopped
1/4 tsp Red Pepper flakes

3 Tbs Cornstarch
1/4 cup water

Step 1

Toss chicken, salt, pepper, and cornstarch together. Fry in oil until browned and cooked through. Set aside.

Step 2

In a saucepan, combine water, orange juice, rice vinegar, soy sauce, orange zest, brown sugar, ginger, garlic, green onion, and red pepper flakes. Bring to a boil.

Step 3

Mix together the remaining cornstarch and water in a cup until smooth. Whisk into the orange sauce. Boil until thickened then add back the chicken. Heat through. Serve over rice.


If you are a fan of my Crock-Pot yogurt and straining method for making Greek Yogurt, you'll love this twist!

Homemade "Fruit-on-the-Bottom" Greek Yogurt cups!

I used a half-gallon of milk to make yogurt and strained it to the consistency I wanted, flavored with vanilla extract and a little sugar. Then I go through my pantry and fridge to create some great flavors!

From top left: Homemade Fig Preserves, Cherry Pie Filling, 1 Tbs Raw Honey, 1 Tbs sweetened Coconut, Fresh Peaches, and Fresh Pineapple. Top with yogurt and store in the fridge! 


When I first started dating my husband (over a decade ago), I would frequently have dinner at his parents house with him. His mother made this dish on more than one occasion and it quickly became a favorite of mine. She calls it "Dolly Parton" because she remembers reading in a catalog years ago that Dolly Parton loves this recipe.

This makes a great freezer meal. Just line your pan with tinfoil and then saran wrap. Assemble the Mexican Lasagna like normal but instead of baking it, freeze it! To reheat, put the unwrapped frozen lasagna back into the pan you froze it in, and let thaw in the fridge. Once thawed, bake as normal.

"Dolly Parton" Mexican Lasagna


1 lb ground beef
1 container of mushrooms, chopped
1 green bell pepper, chopped
1 medium onion, chopped
1 jar spaghetti sauce
1 can rotel
1 pack of tortillas
4oz Colby Jack cheese, shredded
4oz Cheddar Cheese, shredded

Step 1

Cook the beef, mushrooms, bell pepper, and onion together until meat is browned. 

 Step 2

Add the spaghetti sauce and rotel. Warm through.

Step 3

In a baking dish, layer sauce, tortillas, and cheese. Finish with sauce and cheese.

Step 4

Bake at 350 degrees for 45 minutes. Serve with sour cream.


My kids love fruit roll ups. I don't love the fact that they are full of added sugar and preservatives. So on days I'm home all day, I make homemade ones!

You can use nearly any fruit! I used mango, kiwi, lychee, and strawberry.

Homemade Fruit Roll-Ups
Puree 2 cups of  fruit and spread onto a silicon baking sheet liner on a baking pan.

Bake at 170 degrees for 8-10 hours.

Allow to cool slightly. Peel off the mat and cut into strips. Roll up on itself and store in a Ziploc bag.


Every few weeks, we have to go through our marker box to rid it of dry markers. But we don't throw them away now, thanks to THIS post from Happy Hooligans!

Pull the dry marker tips out with some pliers (and the ink dispenser inside the barrel of the marker if you can manage it- some are too difficult to bother with). Sort them into cups by color (red/pink, yellow/orange, etc).

Add a little water and let them soak overnight and you've got watercolor paint!


A great springtime craft for kids of all ages!

Poke a whole in the bottom of a paper cup, pull some ribbon through, knot the ends together on the inside.

Then have the kids spread peanut butter all over the cup and roll it in bird seed (we used sunflower seed kernels).

Hang in trees and watch the birds enjoy their snack!