Food and recipes may very well be the most universal connection we have to each other, on the face of the earth! It connects us to our past… the memories we have growing up, the people we care about, and the traditions we pass on to the next generation. My recipes are tried and true and have all received the seal of approval from friends and family. I hope you enjoy them, share them, and maybe start your own traditions by passing them onto the next generation!

What you will need:

  • 1 1/2 cups chopped onions
  • 1/4 cup bell pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp white sugar
  • 1/2 tsp oregano
  • 1 tsp group black pepper
  • 1 1/2 tsp cumin
  • 1/2 Tbsp chili powder
  • 2 (6oz) cans tomato paste
  • 1 cup water
  • 1 (15 0z) can pinto beans
  • 1 (15 oz) can kidney beans
  • 1 (46 oz) can tomato juice
  • 2 lbs lean ground beef

Step 1:  Brown the lean ground beef in a deep skillet.  Cook over medium heat until cooked all the way through, and then drain.

Step 2: In a large pan over high heat add in all of your additional ingredients: cooked ground beef, tomato juice, kidney beans, pinto beans, water, tomato paste, chili powder, cumin, black pepper, oregano, sugar, cayenne pepper, bell pepper, and chopped onions. Bring to a boil.

Step 3:  Once your large pot of chili has started to boil, lower the heat and simmer for 2 hours uncovered.

***Serve with cornbread, Fritos, or top a hot dog to make a chili dog.


1 1/2 Qt. chicken broth

1 lb. jar Cheez Whiz or any good quality cheese spread

3 can beer

1 med. onion

1 med. carrot

1 lb. cheddar cheese, grated


Dice finely onion and carrots.  simmer in chicken broth until tender.  Add cheddar cheese. Stir until dissolved.  Add cheese spread, beer, salt, and pepper to taste.  If a thicker soup is desired, thicken with flour and butter (or corn starch).  Makes 1 gallon.


  • 1 Box Signature Red Velvet Cake Mix
  • 2 Large Eggs
  • 1/3 Cup Vegetable Oil
  • 6 tbsp Butter
  • Desired Quantity White Chocolate Chip Morsels


Baking Instructions

  • Preheat oven to 375°F. Melt butter; set aside to cool.
  • Combine cake mix, cooled butter, eggs, vegetable oil and white chocolate chip morsels in large mixing bowl. Mix by hand-stirring until well blended and a dough forms.
  • Form teaspoon size balls and place on a lightly greased cookie sheet or baking pan about one inch (1") apart.
  • Bake for 8-11 minutes (the top of the cookie will crack). For best results, bake only one sheet of cookies at a time.
  • Remove from oven & allow to cool before removing from sheet or baking pan.


1 Tablespoon coconut, oil butter or ghee

1 onion, chopped

1 clove garlic, chopped

3 lb. butternut squash, peeled and diced (about 3 cups)

1 sweet potato, peeled and diced (about 1 lb.)

2 apples, peeled, cored and diced

4 Cups chicken or vegetable stock

1 Tablesoon chopped fresh thyme or 1 teaspoon dried

1 Tablespoon chopped fresh rosemary or 1 teaspoon dried

1 teaspoon unrefined sea salt

1/4 teaspoon pepper 

3/4 cup raw milk or cocunut milk (optional) 



1. Heat oil over medium heat in a stock pot or large pot. Add onions, garlic and cook gently 2-3 minutes or until soft and fragrant. 

2. Add squash, sweet potato and apples. Stir to combine. Add next 5 ingredients. Bring to boil. Reduce heat, cover and simmer for 30 minutes or until squash is very tender.

3. Puree soup. Return to low heat for 5 minutes to warm soup. Stir in evaporated milk if using. Taste and adjust seasoning if necessary.



  • 1 cup Flour
  • 1/2 cup Butter
  • 1/2 cup plus 1/4 cup Pecans, chopped
  • 8 oz. Cream cheese, softened
  • 1 cup Powdered sugar
  • 3 cups Whipped topping, divided
  • 2 1/2 cups Milk
  • 3 sm pkgs. White chocolate instant pudding mix
  • 1 - 15 oz can Pumpkin puree
  • 1 tsp. Pumpkin spice


  1. Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 8×8 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.
  2. Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
  3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
  4. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
  5. Let chill for 3 hours or until set.


3-4 lb. chuck roast

2 cans cream of mushroom soup

1 packet of Lipton dry onion soup mix

3 potatoes

chopped onion, carrots, & celery (add to your liking) 



garlic powder


In your slow cooker, mix the two cans of cream of mushroom soup and one envelop of dry onion soup mix. Add potatoes, chopped onion, carrots, & celery. Season the chuck roast with salt (go easy since the soups have a lot of sodium in them already), pepper and garlic powder, and add to slow cooker.

Cook the pot roast on low for 9 – 10 hours, until the meat is tender and falling apart. 



1 banana


1/2 c. almond milk

1/4 c. oatmeal

1/4 c. Greek Yogart


Save 1/4th of the banana back...Smash the rest of the banana with almond milk (if banana is ripe a fork will do, if more firm, use the mixer), stir in oatmeal.  Spray a little Pam in a frying pan and heat oatmeal mixture, stirring and flipping for a few minutes.  Turn onto a plate, and top with yogurt and slices from 1/4 banana and blueberries.  You may add Truvia (or sweetner) to the yogurt.  This is an awesome recipe, loaded with a great pack of nutrition and taste!  You will love it!


3 lbs. medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears 
3 celery stalks, chopped (about 1 c.)
1/2 medium red onion, chopped (about 3/4 c.p)
3 hard-boiled eggs, peeled and chopped
2/3 c. mayonnaise
2 tbs. whole-grain mustard
2-1/2 tbs. apple cider vinegar
2 tbs. fresh dill, minced
Salt and pepper to taste


1. Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. (You can check for doneness by pricking the potatoes with a fork. If the fork goes in fairly easily, then they're done.) Drain and cool slightly.

2. While they’re still warm, cut potatoes into chunks and transfer to a large bowl with the onion, pickle and celery. In a separate bowl, mix together the mayo, mustard, vinegar and dill, then pour the dressing over the potatoes. Season potato salad to taste with salt and pepper.

Note: You can prepare the vegetables and dressing separately a day before and then combine an hour before serving.

Homemade Yogurt (makes 4 quarts, which will keep for at least a month in the fridge)

For vanilla yogurt directions, see the bottom of the recipe.


1 gallon of milk
1 cup yogurt starter(you can use a small cup of plain Dannon or Yoplait yogurt, or you can use a cup from your previous batch.)

1. Place four quart glass canning jars, four lids, and four screw-tops in a large pot. Fill with an inch of water; cover with lid and heat to boiling. Boil for ten minutes. Leave the lid on the pot and move it off the heat until you are ready to use the jars.

2. Pour one gallon of milk into a large, heavy bottomed stockpot or Dutch oven. Heat the milk to 185-190 degrees Farenheit(90-90 Celcius).

3. Place the pot in a sink filled with cold water and let the milk cool to 120 degrees fahrenheit(50-55 degrees celsius)

4. Stir one cup of yogurt starter into the cooled milk, using a whisk. Stir well to ensure that the starter is thoroughly incorporated into the milk.

5. Pour the milk into jars, and put the lids and bands on. Place them into a cooler.

6. Heat one gallon of water to 120 degrees F(50-55 degrees C) and pour into cooler.

7. Shut cooler lid and leave in a warm place for three hours. When the three hours are up, place the yogurt in the refrigerator.

To make a delicious vanilla version of this yogurt, add 1/2 to 1 cup of sugar to the four quarts of milk when it’s cooling in the sink. Then stir in 1-2 tablespoons of vanilla, depending on your preference, and proceed as usual with the recipe.


3-4 boneless skinless chicken breasts cut into 1 inch chunks

1 red bell pepper cut into 1 inch chunks 1 medium yellow onion cut into 1 inch chunks

Bamboo wood skewers

Olive oil, salt, black pepper

1/4 cup mayo

1/4 cup Thai Sweet Chili Sauce

5-6+ drops of Sriracha Hot Sauce – Use this to taste- if you like things spicy, add more. If you don’t – add a few drops

1/4 teaspoon dried parsley


Soak your bamboo wood skewers in water for about 15 minutes so that they don’t burn on the grill.

Season the chicken and veggies with salt and pepper to taste, then drizzle with about 1 tablespoon olive oil.

Skewer the chicken, then skewer the red peppers and onions.

Pre-heat your grill or grill pan to medium high heat then add the chicken and veggies to the pan.

Rotate the meat and veggies every couple of minutes so that everything cooks evenly. When the veggies are tender, remove them from the grill. 

While the chicken is cooking, in a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth. When the chicken is almost completely cooked through (after about 10-12 minutes), use a brush to spread the sauce over the chicken.

Rotate the chicken and brush the other side with the sauce. Remove from grill and allow to rest for a few minutes before serving.


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