White Chocolate Blueberry Biscotti Recipe

White Chocolate Blueberry Biscotti

White Chocolate Blueberry Biscotti

Today, I want to share one of my favorite recipes!  White Chocolate Blueberry Biscotti.  These biscotti (aka biscuits, cookies etc.) make the perfect partner to a hot and delicious cup of coffee.  It’s like they were made for each other!  These are baked twice to create a hard and crunchy texture that holds up to dipping.  They’re great for breakfast, snack, or for dessert.


  • – 1 cup granulated sugar
  • – 2 ½ all-purpose flour
  • – 1 tsp. baking soda
  • – 1 ½ sticks of butter, softened
  • – 2 eggs, large
  • – 1 ½ tsp. vanilla
  • – pinch of salt
  • – 1 cup dried blueberries
  • – ½ cup white chocolate chips
  • – 1 tsp. vegetable or canola oil

Blueberry Biscotti Recipe


  • – Preheat oven to 325°
  • – Cover baking sheet with parchment paper.
  • – Cream butter and sugar together until smooth and fluffy.
  • – Mix in eggs one at a time, then add vanilla.
  • – In separate bowl combine flour, baking soda, sugar, and salt.
  • – Add flour mixture to wet ingredients a little at a time and mix until well combined.
  • – Fold in blueberries.
  • – Place dough in center of baking sheet and form a loaf of about 12” x 4 “
  • – Bake 30-35 minutes or until top is golden brown.
  • – Remove from oven a cool for 10 minutes, cut into ¾” slices. Place slices cut side up back on baking sheet.
  • – Bake an additional 12-15 minutes until edges are golden.
  • – Allow to cool completely.
  • – Melt chocolate chips and oil in the microwave in 30 second cycles, stirring each time until smooth and creamy.
  • – Drizzle (or spread like I did) the melted chocolate over cool biscotti.
  • – Allow chocolate so set, store in an airtight container.

White Chocolate Biscotti

Biscotti is one of the things I craved often during my second pregnancy.  They are the perfect crunchy and sweet treat.  I hope you’ll enjoy this recipe as much as I do!

Fruity Candy Corn Trifle ­Recipe

Fruit Trifle

I love fruit, LOVE IT! I can’t get enough.  It’s the best dessert because it’s sweet and satisfying but it doesn’t leave me feeling guilty afterwards.

This easy dessert is perfect for fall and is even healthy enough to give the kids as a snack.  I hope you enjoy this trifle recipe half as much as my family does!


  • 1 Pineapple, peeled, cored and cut into small chunks
  • 1 Bag of clementines, peeled and separated
  • Whipped cream
  • Candy corn for topping


These are so easy to throw together even if you don’t have a lot of time. Simply layer the clementines and pineapple chunks then add some whipped cream on top and a candy corn. Easy peasy and so cute!

I used one clementine, 1/4-1/3 cup of pineapple, a dollop of whipped cream, and one candy corn per trifle.

Wouldn’t these be a sweet treat to serve at a fall party?  The ingredients listed above should make about 10 mini trifles.  {I bought the trifle bowls from Amazon and I used this pineapple peeler, slicer and corer}

What are your favorite fruit desserts?

Candy Corn Trifle

The Best Potato Soup Recipe

Potato Soup Recipe

Here is a quick, easy, and inexpensive potato soup recipe that is perfect for Spring!

One of the best things about Spring is the lighter foods we cook and eat. If you are having a hard time making that transition from the full, rich winter foods, though, you may be at a loss as to what you can cook. Try this amazing potato soup recipe that is still filling and warm, but will also be lighter than most soups.

Potato Soup
Recipe Type: Soup
Author: Ashley
  • 5 pounds of russet red potatoes with skin on (or off if you prefer), washed, and diced
  • Two packages of store bought potato soup mix (or use one 10 ounce can of diced potatoes, 1 10-ounce can of chicken broth, and Italian herbs and seasoning)
  • One 10-ounce can of cream of potato
  • One 10-ounce can of cream of mushroom
  • Salt and pepper to taste
  • 1 pound summer sausage
  • 1 pound bacon
  • Optional – Shredded cheese and sour cream
  1. Place all ingredients, except meat, in a large pot with 10 cups of water. Allow it all to come to a boil and then simmer for four hours.
  2. On hour two, cook up the bacon and lightly saute the sausage.
  3. Pour a bit of the bacon grease into the soup, chop up the bacon and add it and the sausage.
  4. Then, when soup is done (roughly 2 hrs. later), you may add in a few dollops of sour cream, mix well, and top each bowl with shredded cheese if you’d like.

The Best Potato Soup Ever

What’s your favorite kind of soup?

Spiced Chicken Curry Recipe

Spiced Chicken Curry Recipe

One of my friends shared this spiced chicken curry recipe with me recently.  She said her whole family loved it, even her picky eaters!  I was excited to try it myself and share the recipe with you {with permission of course!}.  I hope you enjoy it!

Spiced Chicken Curry Recipe
Author: Ashley
Prep time:
Cook time:
Total time:
Serves: 4+
  • 1 lb. Chicken tenderloins (approx. 5-6)
  • 1 Tbsp. Butter
  • 1 Tbsp. Olive oil
  • 1 Lime
  • 6-7 Sprigs of cilantro, leaves removed and chopped
  • 1 tsp. Caldo de Tomate (usually found with the bouillon)
  • ¾ tsp. Paprika
  • ½ tsp. Garlic powder
  • ½ tsp. Cumin
  • ½ tsp. Curry powder
  • ¼ tsp. Cayenne pepper
  • 1/8 tsp. Nutmeg
  • Tortillas or other flat bread
  • Sour cream or plain yogurt for serving
  1. Remove tough white tendon pieces from tenderloins. Cut the tenderloins in half, length wise, then into ½ inch pieces.
  2. In a small dish or container mix the Caldo de Tomate, Paprika, Garlic, Cumin, Curry, Cayenne and Nutmeg.
  3. Add all but approximately ½ tsp. of the spice mixture to the chicken with ½ of the juice from the lime. Toss to coat evenly. Let stand 20-30 minutes.
  4. In a non-stick skillet melt butter with olive oil over medium high heat. Add chicken and stir occasionally until chicken is cooked through. About 5-6 minutes.
  5. Remove chicken with slotted spoon to serving bowl. Reduce heat to medium.
  6. Allow the remaining liquid in the pan to reduce down until a thick sauce forms about another 1-2 minutes.
  7. Pour sauce over chicken and toss to coat. Sprinkle with reserved spice mixture.
  8. Serve warm with tortillas or flat bread, lime wedges, chopped cilantro and sour cream or plain yogurt.


Christmas Deviled Eggs

Christmas Deviled Eggs

Aren’t these Christmas deviled eggs cute?  You could also make these in Easter colors if you wanted.

Basic Instructions:

  • – Boil eggs.
  • – Slice and remove yoke.
  • – Die egg whites like you would Easter eggs with the shell on.

Tips for Peeling Boiled Eggs:

  1. Place eggs in a large saucepan and cover them with cool water by 1 inch.
  2. Slowly bring water to a boil over medium/medium high heat.
  3. When the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
  4. Transfer eggs to a strainer and place under cool running water to stop the eggs from cooking.
  5. Once eggs are cooled they can be peeled immediately.  You could also refrigerate them till you’re ready to peel and die them the next day.

Dying Eggs 101:

  • Drop the food color into wide mouth glasses and then add water.
  • Carefully drop the egg white halves.
  • Don’t forget, the longer you let the eggs sit in the food color, the darker the colors will be.


Pumpkin Roll Recipe

Pumpkin Roll Recipe

I’ve loved pumpkin rolls since I was a kid.  I mean LOVE them!  I always had someone who lived by me who made them and either gave them to me or that I bought them from.  That is, until I moved to North Carolina.  I was pumpkin roll-less and sad until one day my friend Laura from AnotherCentSaved told me about how she had made these amazing pumpkin rolls with a recipe she bought at an auction.  Being the good friend that she is she shared the recipe with me and I’ve been forever grateful.  Now I’m passing this recipe on to you and I hope you’ll enjoy it as much as we have.  Please do your part and share this wonderful recipe with someone you love or pin it so others can find it.

Pumpkin Roll
Recipe Type: Dessert
Author: Unknown
Prep time:
Cook time:
Total time:
Serves: 8
This moist rolled cake has a rich cream cheese filling. It’s perfect for the holidays or any time of year!
  • [b]Roll Ingredients:[/b]
  • ¾ cup Flour
  • 1 cup Sugar
  • 1 tsp. Baking soda
  • 2 tsp. Pumpkin pie spice
  • 1 cup Pumpkin puree
  • 3 eggs
  • 1 tsp. Lemon or lemon flavoring
  • [b]Filling Ingredients:[/b]
  • 1 8 oz Brick of cream cheese
  • ¼ cup Butter
  • 1 tsp. Vanilla
  • 1 cup Confectioners sugar
  1. Preheat oven to 375*
  2. Grease and flour your pan with shortening and flour. 9×13 short sided jelly roll pan or a large cookie sheet works too!
  3. In large bowl mix all roll ingredients together.
  4. Bake at 375* for 15 minutes.
  5. Dampen a linen cloth, lay on the counter, and sprinkle with confectioners sugar.
  6. Gently flip cake onto the towel.
  7. Carefully roll the towel up (lengthwise) with the cake in it.
  8. Place the cake-in-towel, on a cooling rack cool for 25 minutes. Make sure air is circulating under the cake so it will cook quicker and softer.
  9. Make filling in a separate bowl by mixing cream cheese, butter, vanilla and confectioners sugar til smooth. (Don’t leave any lumps)
  10. After your 25 minutes of cooling has finished, unroll cake, spread the filling evenly, and re-roll quickly.
  11. Sprinkle powdered sugar over the roll. (Optional)
  12. Cut off both ends so it looks uniform and wrap in waxed paper.
  13. Cut into slices before serving.
  14. It will keep up to two weeks like this or you can freeze it by wrapping it in plastic wrap, then again in foil, and finally placing it in a seal-able plastic bag. Defrost before serving.

Pecan Tassies Recipe

Pecan Tassies - Yum!

Pecan Tassies are sweet little tarts made with a soft and flaky cream cheese pastry and a ooey gooey filling full of chopped pecans.  You might say they are a miniature pecan pies!  Both of my grandma’s made these at Christmas and now my mom and I do.  I hope these will become a part of your holidays just like they are a part of mine.

Quick tip: Pecan Tassies are delicious warm, cold, or at room temperature.  Plus, they freeze very well which makes them ideal for the Christmas season.  Enjoy!

Pecan Tassies
Recipe Type: Dessert
Author: Better Homes & Gardens
Prep time:
Cook time:
Total time:
Serves: 24
These little pecan tarts are absolutely delicious and look lovely on a Christmas tray. The recipe says it serves 24 but nobody can only eat one!
  • 1/2 cup butter, softened
  • 1 3 ounce package cream cheese, softened
  • 1 cup all-purpose flour
  • 1 egg
  • 3/4 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 2/3 cup coarsely chopped pecans
  1. Preheat oven to 325 degrees F. For pastry, in a mixing bowl beat the 1/2 cup butter and cream cheese until combined. Stir in the flour. Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 1 3/4-inch muffin cups.
  2. For pecan filling, in a bowl beat egg, brown sugar, and the 1 tablespoon melted butter until combined. Stir in pecans. Spoon about 1 heaping teaspoon of filling into each pastry-lined muffin cup. Bake for 25 to 30 minutes or until pastry is golden and filling is puffed. Cool slightly in pan. Carefully transfer to a wire rack and let cool. Makes 24 cookies.


Apple Peanut Butter Sandwich Recipe

Apple Peanut Butter Sandwich Recipe

When I had morning sickness snacking on peanut butter was one of those things that helped ease my symptoms.  It wasn’t long before I was tired of plain old peanut butter sandwiches so I had to come up with some creative ways to eat peanut butter.  One of my absolute favorites is this apple peanut butter sandwich that I came up with…with the help of my mom who suggested adding a little nutmeg.  Thanks, Mom!

Apple Peanut Butter Sandwich
Recipe Type: Sandwich
Author: Ashley Walkup
Prep time:
Cook time:
Total time:
Serves: 4
This delicious sandwich is sure to please.
  • 1 apple, peeled, cored, and thinly sliced {I used a Gala apple}
  • 1/2 teaspoon of brown sugar
  • 1/2 teaspoon of ground cinnamon
  • 1 pinch of nutmeg
  • 8 tablespoons of creamy peanut butter
  • 8 slices of bread {I used wheat bread}
  • 1-2 tablespoons of unsalted butter
  1. Mix sugar, cinnamon, and nutmeg together in a small bowl.
  2. Spread around one tablespoon of peanut butter onto one side of all slices.
  3. Lay apple slices on 4 pieces of bread.
  4. Sprinkle the sugar mixture evenly over the apples then add the last four slices of bread.
  5. Melt the butter in a large frying pan over medium heat.
  6. Cook sandwiches until browned, about 1 or 2 minutes on each side.


Apple Peanut Butter Sandwich

Feel free to adjust the sugar and spices to suit your tastes but don’t skip the grilling part.  Grilling the apples is what makes them soft and so yummy!  I hope you’ll give the recipe a try and if you do please let me know how you liked it.  Thanks!

Homemade Microwaveable Macaroni & Cheese

Homemade Microwaveable Macaroni and Cheese

Recently, I’ve been attempting to try several of the ideas I’ve pinned on Pinterest.  One of the pins I tried was awful.  It was for a homemade microwaveable macaroni & cheese and it was bad.  Very, very bad!  I won’t link to the site because first of all, that’s not very nice and secondly, it’s a blog I greatly respect and would love to write for one day.

Here are a few reasons why I disliked the recipe:

  • – It took as long to do in the microwave as it would have on the stove {15 minutes!}.
  • – It required more work than it would have it I made it on the stove.
  • – It constantly had to be watched to make sure it didn’t overflow and I used a bowl much bigger than the suggested mug.
  • – There was no way you could serve that piping hot mug/bowl to a child.  You would have to switch containers before serving.
  • – The noodles never became tender.

A few days after I made this disappointing recipe, a new recipe dawned on me.  Maybe ya’ll are smarter than me and already do this but I felt like a genius when I discovered it.

I had leftover spaghetti noodles in the fridge because I made too much the night before for spaghetti.  I had planned on giving them to the dog a little at a time until they were gone.  Poor dog never got any of them!  I decided to try and microwave the cooked noodles with a little milk and cheese.  It was yummy!

I used whatever cheese I had on hand and melted it with the noodles for 30 seconds and then added a splash of milk, stirred it, and added it for a few more seconds.  It was so simple that I plan on doing it again!  Next time I might use shells or elbow macaroni instead.

I know what everyone is shouting at me, “You still had to boil the noodles!”  It’s true, I did but think how easy that would be to do the night before and make a quick and easy microwaveable meal for one or two people the next day!?  Of course, the good old fashioned way on the stove works too but this is a good way to reuse leftovers or plan ahead for a quick lunch.

If you give this microwaveable macaroni & cheese a try please let me know what you think of it!

Ice Pop Recipes: 101 Homemade Ice Pops

101 Must Have Ice Pop Recipes

Besides maybe a cool glass of water, nothing tastes better on a hot summer day than a homemade ice pop!  You don’t have to settle for the store bought ones or ice cream truck varieties that are loaded with refined sugar and artificial colors.  You can make your own!  Just grab your favorite ice pop mold {I’m partial to the BPA free Trovolo brand}, blend your favorite fruits and veggies, pour them in and freeze.  If you need some ice pop inspiration, I’ve gathered 101 different ice pop recipes for you.  I’ve included everything from Raspberry Vanilla to Avocado to Chocolate & Salted Caramel.  Enjoy!  Oh, and if you found this post helpful please pin it so others can see it too!

  1. Cherries & Cream {Zoku}
  2. Chocolate & Salted Caramel Pudding {Bakers Royale}
  3. Cranberry Orange {Zoku}
  4. Avocado {Food Republic}
  5. Plum Smoothie {Country Living}
  6. Coconut and Mango Rice {TheKitchn.com}
  7. Raspberry Vanilla Parfait {Tastebook}
  8. Fruit Pops {Country Living}
  9. Lemonade Stand {Somewhere Splendid}
  10. Orange Julius {A Night Owl Blog}
  11. Pina Colada {Loves Food and Art}
  12. Boston Cream Pie {Something Swanky}
  13. Girl Scount Samoa {My Baking Addiction}
  14. Kiwi {Country Living}
  15. Nutella {Daily Waffle}
  16. Rainbow {Kitchen Corners}
  17. Blackberry Lime Cheesecake {Simple Bites}
  18. Orange Banana {Country Living}
  19. Strawberry Vanilla {The Cutting Edge of Ordinary}
  20. Pomegranate Raspberry and Nectarine {Good Life Eats}
  21. Orange Creamsicles {Oven Love Blog}
  22. Strawberry Shortcake {Bakers Royale}
  23. Mint Chocolate Cheesecake {Good Life Eats}
  24. Strawberry Lemonade {Pass the Sushi}
  25. Blackberry Rose {Country Living}
  26. Blackberry Honey & Yogurt {Lottie and Doof}
  27. Peanut Butter & Jelly {Mama Loves Her Bargains}
  28. Dark Chocolate Pineapple {Got Chocolate}
  29. Sweet Tea {Food with Family}
  30. Strawberry Ricotta {My Baking Addiction}
  31. Pumpkin Pie {Kitchen Corners}
  32. Minted Watermelon {Food and Wine}
  33. Herb Infused {Babble}
  34. Pistachio Cream {Little Inspiration}
  35. Butterscotch {Chow}
  36. Cereal & Milk {The Little Foodie}
  37. Mango & Salted Coconut {The Design Files}
  38. Strawberry Spinach {Kate’s Creative Kitchen}
  39. Pineapple {Veggie Wedgie}
  40. Pomegranate Limeade {Jerry Stone’s Blog}
  41. Coconut Milk {Hybrid Rasta Mama}
  42. Kiwi Orange Cream {Desserts for Breakfast}
  43. Spring Flower Bouquet {Family Fresh Cooking}
  44. Oreo {Little Inspiration}
  45. Dark Chocolate Pudding {Craving Chronicles}
  46. Blueberry {Rooted Wellbeing}
  47. Daphne Oz’s Breakfast Smoothie {The Chew}
  48. Red Azuki Bean {Craft Passion}
  49. Strawberry, Banana, & Spinach {Lost Garden}
  50. Rosemary Infused Orange {Dishes From My Kitchen}
  51. Cookies & Cream {Just Baked by Me}
  52. Blueberry & Yogurt {Food0licious Pictured}
  53. Apple Cider & Rosemary {Bon Appetit}
  54. Mexican Coffee {Taste for Adventure}
  55. Watermelon Jalapeno {Jerry Stone’s Blog}
  56. Cardamom Rubarb Sorbet {A Good Appetite}
  57. Jello {For Food}
  58. Yogurt {A Mom’s Take}
  59. Cantaloupe & Cherry {Honest Cooking}
  60. Coffee & Milk {Anne Jisca’s Healthy Pursuits}
  61. White Chocolate & Berries {David Lebovitz}
  62. Rocky Road Fudge {Dinner’s On Me}
  63. Peach & Sour Cherry {The Whole Kitchen}
  64. Chocolate Mocha {Beyond Wonderful}
  65. Lemonade Cucumber {Family Fresh Cooking}
  66. Watermelon Mint {Eating Out Loud}
  67. Orange and Vanilla Cream {Taste of Home}
  68. Peach Coconut {Mother Thyme}
  69. Lemon Dream {Whipped the Blog}
  70. Chunky Peach {Eating Well}
  71. Raspberry & White Cherry {Verses From My Kitchen}
  72. Balsamic Strawberry {Style at Home}
  73. Strawberry & Cream Cheese {Dairy Goodness}
  74. Cantaloupe & Cranberry-Orange {Martha Stewart}
  75. Red, White, & Blueberry {Serious Eats}
  76. Triple Berry with Lemon {My Recipes}
  77. Mango Orange {6 Bittersweets}
  78. Caramel Popcorn {Zoku}
  79. Honeydew {Baker Gal}
  80. Raspberry Lime {My Pantry Shelf}
  81. Peach & Mango {Whole Foods Market}
  82. Watermelon & Blueberry {Eating Well}
  83. Maple Mocha {Taste of Home}
  84. Snowy Peak {Martha Stewart}
  85. Banana & Coconut {Wandering Chopsticks}
  86. Strawberry Banana {Williams-Sonoma}
  87. Fudge {Taste of Home}
  88. Macaroon {Cooking with Alison}
  89. Raspberry & Yogurt {Martha Stewart}
  90. Honey Yogurt Berry {Joyilicious}
  91. Strawberry Coconut {Oh My Deer}
  92. Cucumber & Cantaloupe {Rookie Cookie}
  93. Veggie {Care2}
  94. Lemon Buttermilk {Smile Monsters}
  95. Soda Pop {Growing a Green Family}
  96. Banana Chocolate Chip {Fix Me a Snack}
  97. Spicy Pineapple Coconut {Fine Cooking}
  98. Maple & Squash Pumpkin Pie {TheKitchn.com}
  99. Green Tea Peppermint {Vanilla Garlic}
  100. Cherry Peppermint {Meghan Telpner} 
  101. Vanilla Tofu {Growing a Green Family}

That’s all, folks!  I hope you are able to try out and enjoy a few of these yourselves.  If you do, please come back and tell everyone which ones your family enjoyed!