Archive for Recipes

Drying Herbs

Happy Wednesday – A few days ago we share an idea on how to grow herbs in your kitchen, today we are showing you how to dry those herbs you’re growing! and don’t forget you can always use them fresh!


Air dry –

Drying in the sun or outdoors. Cut the herbs when the dew has dried off them. Tie into a bundle with a rubber band. Keep the leaves and flowers facing downward. Hang somewhere on the porch or off a hanger in a spot that gets full sun. Dry outdoors inside a paper bag. Remove when dried.


Oven-dry –

Place herb leaves or seeds on a cookie sheet, 1 inch deep or less. Put herbs in an open oven on low heat – less than 180 degrees F – for 2-4 hours. To see if the herbs are dry, check to see if they leaves crumble easily.


Have an awesome day! More soon!

Nancie & Winston



Cast Iron Skillet Care and Recipes

Cast Iron Skillets have been a staple in kitchens for many years. I absolutely love mine! You can cook hamburgers, hash browns, desserts and more with cast iron skillets.

I have collected a few smaller ones to take camping with me. They are great to cook on the campfire with.

You take care of your cast iron and keep them seasoned, they will last for years!

We have many sizes of cast iron skillets, corn bread pans, muffin tins, and more in the store.

Below is info on how to care for your cast iron skillets. Save this and refer back as often as needed.


Skillet Spinach Artichoke Dip – Click on the pic for the complete recipe. Can you imagine this cooked on the campfire with a bag of chips. This is on my list for my next camping trip!

This one is going on my next camping trip list also!!

This quick and easy pizza skillet is like an amazing pan pizza baked and served in your favorite cast iron skillet.



  • 1/2 tsp Oregano, fresh


  • 1/4 cup Tomato sauce

Baking & Spices

  • 1 Desired toppings
  • 12 oz Pizza dough, fresh

Oils & Vinegars

  • 3 tbsp Olive oil, extra-virgin


  • 4 oz Mozzarella, fresh


This one might have to go onto my camping recipe list also! What a great weekend snack while moving watching



Let me know how you like these receipes!! And don’t forget to share your favorite with us!!

Have an awesome day!

Nancie, Haley d’Pug & Winston

Sweet & Salty White Chocolate Popcorn

Who doesn’t love sweet and salty? ohhh my is this yummy!



Don’t forget to share!  🙂

Nancie, Haley d’Pug & Winston

Dark Chocolate Sea Salt Almonds


I have always been a fan of almonds – it was one of the crops that my grandparents grew, and we always had fresh almonds every year!!

Now this recipe has two more of my favorites – chocolate & sea salt. What a yummy combination!!

These would be great to give as gifts!


Click on photo to be taken to the recipe.


Have a awesome day!

Nancie, Haley d’Pug & Winston

Pumpkin Spice Latte

Who’s ready for a little Pumpkin Spice Latte? Let’s try Copycat Starbucks Pumpkin Spice Latte Recipe



  • 1 1/2 cup Water
  • 1 1/2 cup Sugar
  • 1/3 cup Pumpkin Puree
  • 1 1/2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1/2 tsp Ginger
  • 8 oz Milk
  • 4 oz Strong Coffee or Espresso
  • 2 tbsp Pumpkin Spice Syrup
  • Whipped Cream
  • Pumpkin Pie Spice


  • Simmer water and sugar in a pan over medium heat, stirring occasionally, until sugar dissolves.
  • Add spices and the pumpkin and continue to simmer for 10 minutes, stirring often. Remove from heat and strain through cheesecloth or strainer.
  • Allow the syrup to cool, then refrigerate in an air tight container.
  • Heat milk in microwave for 1 minute.
  • Froth with blender or whisk.
  • Put syrup in bottom of cup and top with coffee and frothed milk.
  • Top with whipped cream and a dusting of pumpkin pie spice.



Enjoy your weekend!

Nancie, Haley d’Pug & Winston


Cheeseburger Macaroni

One of my favorite dinners is Cheeseburger Macaroni, and it is even better warmed up the next day! Simple, quick & yummy!



Total Time: 25 minutes

Prep: 10

Cook: 15



  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 lb ground beef, browned and drained
  • 2 (16 ounce) cans stewed tomatoes
  • 1 (16 ounce) can water
  • 8 ounces elbow macaroni, uncooked
  • salt, to taste
  • pepper, to taste
  • parmesan cheese (optional)



  1. Sauté onions and garlic in olive oil until translucent.
  2. Brown ground beef and drain.
  3. Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture.
  4. Cook for 15 to 20 minutes or until macaroni is tender.
  5. If desired, top with Parmesan cheese.
  6. Serve with crusty bread and a salad.



Have a great day!

Nancie, Haley d’Pug & Winston



Skillet Scalloped Potatoes {Cooked In A Cast Iron Skillet}

I love Scalloped Potatoes and again these are cooked in a cast iron skillet, and would be super paired with the meatloaf recipe I shared earlier.

Both of the potatoes & meatloaf would be great cooked in cast iron skillets on the fire pit while camping!



Skillet Scalloped Potatoes! This super cheesy side dish makes my heart flutter. |

Skillet Scalloped Potatoes! This super cheesy side dish makes my heart flutter. |

Skillet Scalloped Potatoes! This super cheesy side dish makes my heart flutter. |

Skillet Scalloped Potatoes! This super cheesy side dish makes my heart flutter. |

Prep time
Cook time
Total time
Author: Morgan
  • 6 medium Yukon Gold potatoes, peeled and thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1½ cups milk
  • 1½ – 2 cups shredded Gruyere cheese
  • 2 cloves garlic, minced
  • 1 sprig thyme
  • Salt and pepper, to taste
  1. Preheat oven to 400 degrees F.
  2. Heat a 9 inch skillet over medium heat. Add the butter and reduce heat to low. Once the butter melts, add in the flour and whisk for 30 seconds. Add in the garlic, thyme, a pinch of salt and pepper, and whisk in the milk until smooth. Remove the skillet from the heat and pour the milk mixture into a separate bowl.
  3. Arrange the sliced potatoes in the skillet in an overlapping spiral pattern. Season each layer with a bit of salt and pepper, and sprinkle cheese between every layer of the potatoes.
  4. Pour the milk mixture back over the potatoes and then cover the top layer of potatoes with the remaining cheese.
  5. Cover with foil and bake for 1 hour. Remove the foil and bake for 5-10 minutes until top is golden.
  6. Let cool for 5-10 minutes and then serve!



Classic Old Fashioned Meatloaf {Cooked In A Cast Iron Skillet}

Earlier I shared with you how to care for and maintain your cast iron. Today I thought that I would share some wonderful recipes using cast iron.


2 lbs. hamburger
1 cup saltine cracker crumbs (oatmeal or bread crumbs)
1/2 cup onion, chopped
1/2 cup bell pepper chopped (my addition)
2 eggs
3/4-1 cup evaporated milk (whole milk or half and half)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ground coriander (my addition)
2 cups of water
1 cup ketchup

Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with a non stick cooking spray; set aside. In a large bowl, combine all the above ingredients, except for the water and ketchup, and mix together until well blended. Be careful not to handle the meat mixture to much. Shape into a round bun and place in the cast iron skillet. Pour water half way up in the skillet. Bake in the oven for 1 hour or until meatloaf is done. Spoon ketchup over the meatloaf and return to the oven for another 15 minutes.


Chocolate Peanut Butter Bites

Peanut butter chocolate bites made in minutes with just a few ingredients

Chocolate Peanut Butter Graham Bites Recipe


  • 1 sleeve Honey Maid graham crackers or 1 1/2 cups graham cracker crumbs
  • 1 cup semi-sweet chocolate chips (if you prefer sweeter, use milk chocolate chips)
  • 1/2 cup Skippy creamy peanut butter
  • 3 Tbs sugar
  • 2 Tbs butter, melted


  1. Crush graham crackers to create graham cracker crumbs.
  2. Melt butter in microwave.
  3. Mix butter, graham cracker crumbs, and sugar together until well combined.
  4. Put mini cupcake wrappers in mini muffin tin. Fill each cup with graham cracker mixture, press down lightly.
  5. Melt chocolate chips in microwave. Mix melted chocolate with peanut butter.
  6. Top graham cracker crumbs with chocolate peanut butter mixture.
  7. Chill in refrigerator until set. Serve chilled.
Chocolate Peanut Butter Bites
Yields 24
Simple chocolate peanut butter bites made in just minutes with a few simple ingredients.

Easy Homemade Toffee

We are getting the house decorated for the holidays, but what about desserts? Well have I got a goodie for you!

Easy Homemade Toffee

Prep Time 2 hours, 10 minutes

Cook Time 20 minutes

Total Time 2 hours, 30 minutes

Yield 6 servings

Easy Homemade Toffee

An unbelievably easy, no-fuss, homemade toffee recipe. So addictive, you won’t want to share!


  • 1 cup raw almonds
  • 1 cup unsalted butter, cubed
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/3 cup pecans, chopped


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Spread almonds in an even layer on the prepared baking sheet. Place into oven and bake until toasted, about 10 minutes; set aside.
  • In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 7-10 minutes.
  • Immediately spread the hot caramel mixture evenly over the almonds. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.
  • Let cool completely, about 2 hours. Break into pieces.


Adapted from The Yummy Life