I found this fantastic idea on Pinterest and it works extremely well. Not only does it produce a pretty colored Easter egg, but  it doesn't smell up the whole kitchen like a vinegar based dye does, PLUS it is very economical!!


This could not be simpler: 

Mix one small packet of UNSWEETENED Kool-Aid powder into 2/3 cup warm water and mix.

A coffee mug works well for this; a different color Kool-Aid in each mug. Place a hard boiled egg in the liquid for about a minute then set the colored egg on paper towels.  That's it!! I TOLD you it was easy!!

The lemonade (yellow)isn't very bright, but if you add a little orange to it, it will give you a great color. Pink lemonade is a beautiful color; try them all and have fun!!

Happy Easter !!

Note: Use the small packets of Kool-Aid. Most of them are about .15 ounce, (it isn't critical).



This seasoned salt recipe exists because a recipe that I wanted to try, called for it and I didn't like the idea of buying a ready made "blend". I guess I'm just cheap frugal in that respect.

These ingredients go together in seconds and costs nothing (extra) since everything needed is already in your spice rack!!

1/4 cup kosher salt
4 teaspoons coarse ground black pepper
1 teaspoon paprika (smoked paprika if you have it)
1 teaspoon garlic powder (not salt)
1/2 teaspoon onion powder (not salt)
1/4 teaspoon cayenne powder

Mix everything and store in a small jar....couldn't be simpler.

Note about the cayenne: This mix is definitely NOT spicy. Picky-picky husband is very heat-shy when it comes to his food, and he thinks this salt blend is great. If you want more kick, you can double the cayenne.


Crock Pot Beef Carnitas Tacos with Endive and Avocado Salad

I'm a part of a lunch coop at the office where I work and we had 2 ladies bring in a fantastic recipe that I just had to share! It's absolutely worth repeating!

I believe they got these 2 recipes from Barefoot Contessa and eatliverun.com. This is by far a very different salad recipe and I dont think I would have pulled this one out to try, but I'm so glad they made it because it was fantastic! Step outside your comfort zone and try this one!

The Beef Carnitas Taco were also fantastic. Just a word of advice...ensure that when you are marinating your steak with the rub that you really lather this rub into your flank steak so the steak gets the full flavor. You could also substitute the Flank Steak for Iron Steak.

This recipe is Gluten Free and full of protein and healthy fat. I see myself making this again on my lower body push days at the gym :)


Crock Pot Beef Carnitas Tacos

  • 2 lbs flank steak
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, seeded and chopped

for spice rub-
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

for serving—
  • corn tortillas
  • avocado slices
  • cilantro
  • your favorite salsa
  • limes

Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous and rub it into the meat. Then, place your steak at the bottom of your crock pot.
Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.
After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.
To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.
Endive and Avocado Salad 
  • 1 1/2 tablespoons Dijon mustard 
  • 1/4 cup freshly squeezed lemon juice (2 lemons) 
  • 4 to 5 tablespoons extra virgin olive oil 
  • 3/4 teaspoon salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 4 heads of endive 
  • 2 ripe avocados, peeled and seeded 

Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. 

Remove a half inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette.
 Season to taste and serve at room temperature. 


Chicken Satay and Lemongrass Rice

A huge Thank you to my friend, Jillian Fenton, on such a fabulous recipe! Thanks for sharing!! Both Jillian and I are starting to cook using 100% pure grade essential oils and man do they make a HUGE difference to the taste of food! Jillian shared this fantastic recipe with me and I just had to post it! Jillian and I only use Young Living Essential Oils when cooking base on their 100% Pure Grade. This recipe calls for Lemongrass in the rice and it really enhances the taste!

This is a Gluten Free dish. 

A note from Jillian..."As many of you may know I have recently started using Essential Oils and have become hooked. With my love of cooking and baking I have started experimenting with utilizing essential oils in my meals.  If you are interested in seeing more of my recipes using essential oils please message me at [email protected]. Also, you can purchase Lemongrass oil and other essential oils through me, as well!

Below is a super easy recipe for weeknight cooking that is packed with flavor.  Enjoy!!"

Chicken Satay Ingredients

3 chicken breasts (boneless and skinless) cut in half lengthwise
2 T Sesame Oil
2 T low sodium soy sauce (you can use Gluten Free)
1T Rice vinegar
1t Sriracha
1T Creamy peanut butter
1/2t minced garlic

  • Whisk all marinade ingredients together and add chicken.  Ensure all of the chicken is coated and let marinade for 30 min.
  • Place on grill until fully cooked.

Cilantro Lemongrass Rice Ingredients
2 Cups Light Coconut Milk (can use just water as well)
1 Cup Basmati rice
5-10 drops of Young Living Lemongrass Essential oil depending on depth of flavor you like
Handful of Cilantro chopped

  • Place Coconut milk in saucepan and bring to a boil.
  • Add rice cover reduce heat to simmer for 20 min
  • Add drops of Lemongrass oil and cilantro



There seems to be two main variations of cream cheese frosting. One is more cheesy than sweet and the other is way more sweet than cheesy. Personally, I don't care for either.

Today's recipe is a magical blend of both styles of cream cheese frosting. It is VERY smooth and VERY creamy, it has the flavor of a GREAT cheesecake but it definitely has some sweetness too....it's just perfect, AND it pipes well !!

(2) 8 ounce packages full fat cream cheese (room temperature)
1/2 cup UNSALTED butter  (room temperature)
3 teaspoons vanilla extract
6 cups powdered sugar

Beat the cream cheese and the UNSALTED butter together with electric mixer (on high) until smooth and creamy.

Add the vanilla extract and the powdered sugar,(add powdered sugar, one cup at a time, beating until smooth between each addition.

Scrape down interior of the bowl and give it one last mix...that's it!!

This is the perfect frosting for that red velvet cake you've been wanting to make.



Slight variations of this easy angel food cupcake recipe are all over the Internet, but look no further, todays post is DELICIOUS!!!

Even my picky-picky husband ate several of these this afternoon and he is NOT known to be big on snacking (so that is quite the thumbs up at our house).

The cupcake is super moist, ultra light and fluffy and definitely going (immediately) into my "make again soon" recipe box.

3/4 cup + 2 tablespoons caster sugar(divided)(see note below)
1/2 cup CAKE FLOUR  (no substitutions)
1/4 teaspoon salt
6 egg whites (at room temperature) (see note below)
2 1/2 tablespoons warm water (not hot)
1/2 teaspoon vanilla extract
1   tablespoon lemon juice

Preheat oven to 350° and put paper cupcake liners in your cupcake pan (makes 18).

Sift together 1/2 cup castor sugar (reserve the rest) + 1/2 cup cake flour + salt and set this mixture aside. (*Make sure you use only 1/2 cup of the castor sugar in this step)

With electric mixer and a large bowl (I use my stand mixer), beat the egg whites, warm water, vanilla, lemon juice and 1/4 cup of the reserved caster sugar. Beat until its very foamy, then while the mixer is still going, sprinkle in the reserved final two tablespoons of caster sugar and beat on high till stiff peaks form. If you are using a hand mixer, this can take as long as 5 minutes, but I had stiff peaks in only 2-3 minutes with my stand mixer.

After egg white mixture reaches stiff peaks, turn mixer off and use a spatula to GENTLY FOLD IN the cake flour mixture (about 1/3 of it at a time).

Divide the batter (it will look like meringue) evenly between 18 cupcake papers. Stack the batter high above the top of the cupcake papers.

Bake at 350° for 18 minutes or till top is light golden. Remove from oven and cool in the pan. When they are completely cool to the touch  when you hold your hand against the underside of the cupcake pan.....then you can frost or top with whipped cream and berries.

NOTE:  If you do not have caster sugar(which is fine sugar but NOT powdered sugar) you can make it by putting it in the food processor for about 15 seconds. Just make sure you measure it AFTER it comes out of the food processor.
NOTE: To get "room temperature eggs", I put mine in a bowl and then cover them with (almost) hot tap water and let them sit for 15 minutes.
NOTE: Make sure you stack the batter in a well rounded mound above the top of the cupcake paper. When you first take them out of the oven, they will look tall, but they collapse as they cool so that the final cupcake is even with the top of the cupcake paper.

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