Our Fave Scrambled Egg Recipe

Here is my fave go-to scrambled egg recipe:

In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally. Stir in the cheese. Cook until you reach desired consistency.


Midwestern Famous Homemade Chili #BUSHSChiliBeans 

During this winter of polar vortexes here in the midwest, it is all about comfort food for my family. There is nothing a hearty, slow-simmered chili on a cold winter night! Our family loves chili and it's easy to whip together even during the week.
BUSH’S® Chili Beans have so many varieties to choose from: pinto, kidney, black, white, red or mixed beans, mild, medium or hot sauce. They are perfect for chili because they are already simmered in their original chili sauces, made with a special blend of chilies, spices, garlic and onions.
Be sure to print your coupon below before heading out to Walmart! The coupon is while supplies last, so get printing today.


Step 1

Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Place mixture in bigger pot; stir in beans and remaining ingredients. Let simmer for an hour.

Step 2

Add toppings, like cheddar cheese or corn chips.


Chocolate Chunk Cookies

Chocolate Chocolate Chunk Cookies


1 1/2 cups all-purpose flour, spooned and leveled 
3/4 teaspoon kosher salt 
1/2 teaspoon baking powder 
1/4 teaspoon baking soda 
1/2 cup (1 stick) unsalted butter 
24 ounces semisweet chocolate, chopped 
1 cup sugar 
3 large eggs 
1 teaspoon pure vanilla extract 


Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside. 
In a large microwave-safe bowl, combine the butter and 12 ounces (2 cups) of the chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth. 
Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the remaining 12 ounces (2 cups) of chocolate. Let cool for 15 minutes. 
Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets. 
Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely. 

These are perfect for cookie exchanges! Or you could substitute in peanut butter chips. We really like the Reeese's chips.

Chili's Copycat Molten Lava Cake

  • 1 cup semisweet chocolate chips
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 3 eggs
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 6 Tablespoons flour
  • caramel sauce, for drizzling
  • vanilla ice cream
  • Smuckers Chocolate Magic Shell ice cream topping, for drizzling


  1. Preheat oven to 400 degrees F.
  2. In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
  3. Whisk in powdered sugar until combined.
  4. Add 3 eggs and 1 egg yolk, and whisk until combined.
  5. Add vanilla and flour and mix again.
  6. Generously spray four oven safe cups with cooking spray, and evenly fill with batter.
  7. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
  8. Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
  9. Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top

Instant Pot Hamburger Helper

You'll Need:

  • vegetable oil
  • ground beef
  • yellow onion 
  • garlic
  • kosher salt
  • ground black pepper
  • Worcestershire sauce
  • tomato paste
  • beef broth
  • cheddar cheese
  • elbow macaroni dry

Add the oil to the pressure cooker and set to sauté.

  1. Next, add ground beef and diced onion. Brown the ground beef, about 5 minutes.
  2. Season with garlic, Worcestershire sauce, tomato paste, salt and pepper. Cook for 2 more minutes.
  3. Pour in 1/4 c. of beef broth and scrape the bottom of the pot to release any pieces of beef that may be stuck to the bottom. 
  4. Add the rest of the broth and macaroni. Stir well.
  5. Lock the lid, turn the pressure valve to closed and set the cooking time to 5 minutes.
  6. When instant pot beeps and is done cooking, quick release the steam valve. 
  7. Stir in the cheese until melted and combined.

Need an instant pot? Get one here!


Starbucks Pumpkin Pound Cake Recipe


  •  1 1/2 c. All Purpose Flour
  •  1/2 tsp. Ground Cinnamon
  •  1/2 tsp. Salt
  •  1/2 tsp. Baking Soda
  •  1/2 tsp. Baking Powder
  •  1/4 tsp. Ground Cloves
  •  1/4 tsp. Ground Nutmeg
  •  1 1/2 c. Sugar
  •  1/2 c. Fat Free VanillaYogurt
  •  3 Egg Whites
  •  1 c. Canned Pumpkin


  1. Preheat oven to 350º. Grease a loaf pan, set aside.
  2. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
  3. In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
  4. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
  5. Let cool on a wire rack. Makes 8 serving.

Starbucks Washington Apple Cake

Makes: 6 Mini Cakes

Cooking Time: 1 hr 5 min

Cooking Vessel Size: Mini Cheesecake Pan

  • 4 Granny Smith Apples
  • 1/2 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 2/3 cup butter, softened
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  1. Preheat the oven to 400 degrees F.
  2. Core and dice the apples. Place in a large bowl and coat with 1/4 cup of the sugar and the ground cinnamon.
  3. Place the coated apples on a baking pan. Bake in the preheated oven for 25 minutes, stirring after 10 minutes. Set the roasted apples aside to cool. Turn the oven down to 300 degrees F.
  4. In a mixer, cream together the softened butter and remaining 1 1/4 cups sugar.
  5. Blend in the milk and vanilla extract.
  6. Add the eggs, one at a time. Beat well after each egg.
  7. Mix the dry ingredients together in a medium-sized bowl. Slowing add the dry ingredients to the mixer. Mix until combined.
  8. Spray a mini cheesecake pan with non-stick cooking spray. Fill each part of the pan halfway full with the batter. Top with the roasted apples over the batter.
  9. Bake in the 300 degree F oven for 65-75 minutes (or longer depending on the oven). Keep a close eye on the mini cakes. Cool for 5 minutes and remove the individual cakes from the pan.
  10. Serve warm with caramel sauce.

Apple Cake


  • Cake:
  • 1 cup all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup of egg substitute
  • 1/2 cup reduced fat molasses
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup unsweetened applesauce


  1. Preheat oven to 350 degrees F. Spray a 8x8-inch baking pan with vegetable cooking spray. Set aside.

  2. Combine flour, baking powder, soda, and spices in a large mixing bowl. Set aside.

  3. Beat margarine and molasses with an electric mixer on high speed for 1 minute

  4. Add egg substitute and valinna and beat on high speed for 30 seconds. Mixture will be very liquid.

  5. Add SPLENDA Granulated Sweetener and beat on medium speed until very smooth, for 1 1/2 minutes

  6. Add flour mixture and applesauce nd beat on low speed unti mixed (about 45 seconds).

  7. Spread batter evenly into prepared pan and bake for 30 minutes.