homemade pear sauce


It was last summer that two different friends of ours blessed us with an abundance of pears. At first it was a little overwhelming, but I did some research (aka Pinterest) and decided to give this a try — “pear sauce”. I didn’t want something complex or one of those recipes for the “elite homemaker” (if you know what I mean), and this recipe is fantastic 🙂 Gluten free, Dairy Free, Egg Free, Sugar Free, Soy-Free, You-Name-It Free, this only has 4 ingredients!

  • 8-10 pears
  • 2 tsp. lemon juice
  • 1/2  cup water
  • 1 tsp cinnamon


  1. Combine all of ingredients in large pot. Bring to a boil on high heat, then reduce to med-low heat, and simmer for 25-30 minutes. Smash/Mix pears occasionally.
  2. Take off the stove and let cool for awhile. Put in blender and mix well, leaving no pear chunks.

sunrise egg-stuffed baked potatoes

(photo credit to ourbestbites)

(photo credit to ourbestbites)

I’ve decided that I am officially addicted to sour cream — badly. And I find every and any excuse to eat it whenever I possibly can.

After finding several recipes for this dish on Pinterest, and it being a cold and lonely day, having an overabundance of potatoes, and waking up with a hankering for sour cream, I resolved. However, no single recipe could satisfy me, so I combined a few of them into one. This was an experiment, and a two hour adventure — but it is well worth it.

This would make for a fabulous Saturday morning 🙂


baked potatoes, slightly cooled

salt & pepper

melted butter

garlic/onion powder

dried chives

shredded cheese (I used colby jack)

additional toppings (bacon, ham, sausage red bell pepper, other veggies, etc)

aluminum foil

and, lo and behold, sour cream

How to:

1) Fry some bacon. (I would cook it 95% through, because it’s also going in the oven later.)

2) Preheat the oven to 400 degrees F. Take your potatoes and cut them in half, length-wise. Mix some of your melted butter and garlic/onion powder in a bowl. Slather or “bathe” your potatoes in this butter, cover each half with foil, and stick them in the oven for 1-1 1/2 hrs, or until done.

3) Let cool a little (enough to touch), and spoon out the mashed potato. (Ahem, leave a little on the inside of the skin. If you don’t you will regret it.) Slather again in more butter/garlic — making sure to get the skin really well. Bake in the oven for 7 minutes, or until fairly crispy.

4) When done and cooled enough, cover the bottom of each half-skin with cheese, and layer with bacon/other meats/veggies until you’ve filled 3/4 to the top. (You can add the mashed potato back in or leave it out — whatever suits your fancy.) Crack an egg on the top, and sprinkle whatever extra toppings of bacon, sausage, or cheese — but be sure not to cover the entire egg to where you can’t see it, because you’ll need to be checking it throughout the baking time.

5) Put back in the oven and bake for 12-20 minutes. Keep a good eye on it — I accidentally overcooked mine a bit (at 20 minutes) thinking the egg wasn’t done enough. The whites should be firmed and the yolk should still be runny, even if you don’t like that kind of thing.

6) Take out and let cool slightly before eating. Just before serving add a dollop of sour cream and sprinkle on the chives for decoration 🙂


macaroni & cheese


cast of characters:

2 cups elbow macaroni (7 ounces)
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp ground mustard
Pinch of paprika, thyme, cayenne pepper
5 cloves garlic, minced
1/4 tsp Worcestershire sauce
2 ¾ (or more) cups milk
2 cups shredded sharp cheddar cheese
4 oz cream cheese
Italian seasoned bread crumbs

the plan:

1. Heat oven to 350.
2. Cook macaroni as directed on package
3. While macaroni is cooking, melt butter in a 3 quart saucepan over low heat. Stir in flour, salt, pepper, Worcestershire, garlic, and spices, to taste. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk and heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat. Stir in cheese and cream cheese until melted.
4. Add cheese sauce to drained macaroni. Pour into an ungreased 2 quart casserole. Sprinkle seasoned bread crumbs over the top. Bake uncovered 20 to 25 minutes or until bubbly.
5. Enjoy!

apple mocha smoothie!

{credit goes to two peas and their pod blog}

{credit goes to two peas and their pod blog}

I know, probably sounds weird, but it’s really good. Trust me. 🙂

I’ve been making green smoothies almost every day now. I have a hard time eating large amounts of veggies (a.k.a, eating them at all), so smoothies are the best way for me to get my greens and vitamins in. And I’m really picky. If I can taste even a hint of veggies, I freak out. So if I post a smoothie recipe on here, it’s good 🙂 Kid-and-picky-girl-friendly.

I’ve also been feeling a lot better in general when I drink them every day. I have more energy and my digestion is smoother. Can’t beat that!

– 5 almonds

– 1 red apple

– 1/2 cup almond milk

– 1/2 to 3/4 cup coffee

– 1 1/2 cups spinach

– 1 tbsp chia seeds