I could not be more excited for my local Baltimore Ravens and NATIONAL CHAMPIONS!

ravens ray lewis confetti

As always, the game gave me a heart attack the entire time…and that power outage? Seriously!? I was pacing around the room.

bane super bowl power outage

But the team came back to the field and played amazingly!And then that trick safety play?! KUDOS John Harbaugh. Kudos. That was awesome. And then after the longest most excruciating 4 seconds…we won.

And I was all like…

beyonce super bowl

And then I sat in my chair and couldn’t believe it. I woke up this morning and had to pinch myself!

I’m so pumped for the VICTORY PARADE tomorrow – who’s joining me?

baltimore ravens victory parade route

Also, for our little super bowl party I made two new recipes (as I continue my Cookbooking journey!) that I wanted to share!


Super Bowl Meat Muffins

heart shaped meat muffins

Original recipe: The Yellow Farmhouse Cookbook 
Cooking needs: Muffin/cupcake tins (2)

  • 4 large eggs
  • 2 lbs ground beef
  • 1 lb ground pork
  • 1 C bread crumbs
  • 1 C onion (finely chopped)
  • 1 C celery (finely chopped)
  • 3 garlic cloves (minced)
  • 1/2 C fresh flat leaf parsley (minced)
  • 1 C grated Parmesan cheese
  • 1 t hot sauce
  • 1 t thyme
  • 1/4 t ground nutmeg
  • 2 t salt
  • 1 pack bacon

Heat oven to 350 degrees.

  • In a large bowl, whisk eggs with all spices.
  • Add remaining ingredients and mix well.
  • Unwrap bacon and place a piece around each muffin mold. (Regular length of bacon was a little too much for us with this so we used approx. 3/4 of each piece and then used the other scraps for other molds)
  • Fill each muffin mold (already lined with bacon) with meat mixture.
  • Place the tins in the center rack of the oven for approx. 30 minutes before you check.
  • Cook until the internal temperature is 150-155 degrees.
  • Enjoy!

meat muffins

White Chocolate Almond Blondies

white chocolate almond blondies

Original recipe: Southern Living Incredible Cookies
Cooking needs: 9″ x 13″ baking pan

  • 2 C all-purpose flour
  • 1.5 t baking powder
  • 2 C brown sugar
  • 2/3 C butter (I used Brummel & Brown)
  • 2 eggs
  • 1 C slivered almonds
  • 1 C white chocolate chips

Preheat oven to 350 degrees.

  • In a medium pan, melt butter.
  • Add brown sugar until it’s fully mixed.
  • In a large mixing bowl, whisk butter mixture and eggs.
  • Add dry ingredients.
  • Add almonds and chocolate.
  • Pour into 9 x 13 pan and bake for 30 minutes or until lightly browned.
  • Enjoy!


FOUR DOWN. 36 to go…Break it down, Jim. 

Cookbooking: A journey through 40 cookbooks!

Ok so I finally had time to get to the grocery store to get the ingredients for some of the new recipes I wanted to try! It was one of my New Year’s Resolutions to make at least one recipe from EVERY cookbook I own. I just counted – 40 total. Phew…

Anytime, so it’s time to START! I’m going randomly, so take them as you will…

Also, super side note, remember that time I always think I can make things better when it comes to recipes? Yea it didn’t stop with this project. There were a couple changes made (e.g. chicken/shrimp/sausage for a whole duck…) but pretty much everything is the same. ENJOY!

NBC Sunday Night Football Cookbook

Country Gumbo

Original recipe: NBC Sunday Night Football NFL Cookbook (yes, there is such a thing haha)
Cooking needs: Large pot, large pan

  • 2-4 chicken breasts
  • 1/2 C shrimp
  • 1 summer sausage
  • 1/2 C all-purpose flour
  • 1/8 C vegetable oil
  • 1 C mushrooms (chopped)
  • 1 C onions (chopped)
  • 1/2 C yellow/orange/red peppers (chopped)
  • 1/2 C celery (chopped)
  • 1 T garlic (minced)
  • 1 12-oz bottle stout beer
  • 3 C low-sodium chicken broth/water
  • 1/2 t thyme
  • 2 bay leaves
  • 1/4 t cayenne
  • hot cooked brown rice

gumbo ingredients

  • In a large pan, cook your meats. Season with salt and pepper. Then set aside.
  • In a large pot, add oil and flour. Cook over medium heat, stirring slowly and CONSTANTLY. This takes approx. 20 minutes. Cook until it’s brown – like chocolate. It’s weird, I know. gumbo base
  • Add mushrooms, onions, celery, peppers and garlic and cook, stirring, for 4-5 minutes until the vegetables soften.
  • Add 3/4 of the beer and stir to incorporate.
  • Add broth, thyme, bay leaves, cayenne and 3 t salt. Stir well.
  • Raise the heat and bring to a boil.
  • Return your meats to the mix and lower the heat to a simmer.
  • Cook, uncovered, stirring occasionally for approx. 1.5 hours. Be sure to skim off fat and foam that rises to the top.
  • Right before serving, cook rice (I used whole wheat brown rice).
  • Serve in a bowl with scoop of rice and gumbo!
  • Enjoy!



big fat cookies cookbook

Pumpkin Butterscotch Chip Cookies

Original recipe: Big Fat Cookies

  • 2 C all-purpose flour
  • 1.5 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 1 t cinnamon
  • 2 large eggs
  • 1 C sugar
  • 1/2 C butter (I used Brummel & Brown)
  • 1 C canned pumpkin (make sure you get pumpkin not pumpkin filling!)
  • 1 t vanilla extract
  • 1 C butterscotch chips

pumpkin butterscotch cookie ingredients

  • Position your rack in the middle of the oven. Preheat the oven to 325 degrees.
  • In a medium bowl, stir flour, baking powder, baking soda, salt and cinnamon together and set aside.
  • In a large bowl, beat eggs and sugar until smooth and lightened in color.
  • On a low speed, mix in butter, pumpkin and vanilla until blended. DSC_1399
  • Mix flour mixture to incorporate it.
  • Fold in butterscotch chips.
  • Using a tablespoon or ice cream scoop with a 1/4 C  cup, scoop mounds of dough on to baking sheets. Keep cookies at least 1-12 inches apart.
  • Bake cookies for approx. 15 minutes until the tops feel firm.

I WOULD have posted a pic of the cookies all done, but they got eaten WAY too quick for that! haha 

TWO DOWN. 38 to go…