Foodie Friday: Easy Pleasy Micorwave Eggs


If you haven’t read it enough, my children are super picky eaters. And of course they can all be picky about the same things. One only eats cheese, one only eats pepperoni, and one only eats the cheese pizza after she picks off the pepperoni and it’s it first. The differences could run all the way around the world; twice. But they do share one common similarity between them and Hubs. Diva, Bug and Hubs hate eggs. SB and I love them.

One morning I made myself scrabbled eggs. Added in a bunch of goodies and sat down to eat. Then the vulture attacked. She ate all my eggs, with all my goodies. So I decided to make her some. Finally! Someone has my tastes! So I “slaved” over a hot stove and made her scrabble eggs loaded with goodies. Served them up and she just stared at them. Refused to eat them and broke my fragile little momma heart. Feeling defeated, I gobbled down the second batch. So sad, I know.

The she started crying. Why for young toe-head of mine? You refused the best eggs ever and I was forced to eat them. Sign. They were so good!

So I decided to try an experiment. I made the eggs again. This time the easy way. And the little stinker ate them.

Here’s what I did. Hold on, because it might get confusing

First I cracked an egg into a microwaveable coffee mug (you can use any microwave save dish).

Then I whisked them in the same cup with a fork.

Next, microwave for 45-50 seconds. Each microwave varies. You just don’t want to blow up your egg or serve it raw.

And complete! Lastly, I just dump it into a bowl for the kid and cut it up.

Foodie Friday: Birthday Pull Apart Cake


Sorry, this is a little late in the evening for a few of our readers. I was out celebrating my belated birthday with a few friends (who happen to be my childrens old ABA’s. Sad or awesome?). So, I am finally getting around to this post.

Last weekend was my birthday. No, I will not share my age. Age is just a number; no more. I was on Pinterest the previous Friday night when I ran across this pin, from Chef in Training

Cake Batter Pull Bread from ...This recipe is seriously SO good and extremely simple to make!


Awesome, huh? I decdied that Hubs needed to make this for me. And he did.



Did it look like the photo? Um, no! A profession chef made that and probably did some great food camera photo magic. Did I have to make my own birthday cake? NO, and that was the best part. However, the cake was undeniably delectable and the kids ate it.

Taken from

Cake Batter Pull Bread

Cake Batter Pull Bread from ...This recipe is seriously SO good and extremely simple to make!

  • Yield: 1 loaf

This recipe is so simple and rediculously delicious!


Print This Recipe Print This Recipe


  1. Slice bread to make 1/2-1 inch sections slicing almost all the way to the bottom of the loaf. Be careful not to cut too far or to cut through. I used a serrated knife and cut on inch slices all the way down the width way of the loaf. Then I used my kitchen sheers to snip the 1/2-1 inch sections on each row, just to avoid any of them tearing off. Place loaf on cookie sheet.
  2. In a small bowl, combine brown sugar, yellow cake mix and cinnamon. Stir to evenly mix together. Set aside.
  3. Evenly pour and distribute melted butter between each of the sections, making sure to get in-between each one. Trust me, you want the buttery goodness 🙂 If you need more butter, simply melt as much more as needed.
  4. Evenly sprinkle/pour sugar/cake mix mixture between each of the sections. Rub in to cover them if necessary. Be care not to tear any of the sections.
  5. Bake at 350 for about 25 minutes.
  6. While Cake Batter Pull Bread is baking, make the glaze. Combine all ingredients in a medium bowl and beat until smooth. Add more powdered sugar/milk as needed to reach desired consistency. Drizzle as much as desired over warm bread. Sprinkle with some added sprinkles if desired. Serve warm.


Foodie Friday: Easy As Pie Frosting


I know during the holiday season we all have traditions we follow. Ones that are years old and new ones started. One that my family carries on in tradition is the Christmas cookie. Not only, baking the sugar cookies from a 20 year old recipe, but the more important tradition is the decorating. We would spend hours icing and applying decorations to dozens and dozens of sugar cookies. Just like we use the 20 year old recipe; we also use the same icing recipe. It’s so simple it’s stupid. However, it comes with a warning- my kids hate it!

Holly, our elf on the shelf, used the same frosting recipe on some store bought slice and bake (don’t judge “she” had a really bad cold). The kids took one bite and spit it in the trash can. But I honesty believe that it was the cookie, not the icing, that was the cause. Also, remember my kids have ASD and they are not used to home made; rather Pillsbury pre-made nastyess.

So for your trial and error; here is our 20 year old icing recipe:

Powdered sugar

Mix until peanut butter or toothpaste consistency. Then add food coloring to make desired colors.

Yea, it’s that easy. No super secret ingredient. No elusive ingredient. Just pure sugar rush on a cookie.

Foodie Friday- Lime Cilantro Shrimp Kabobs


We live in Hawaii and its hard to not eat seafood or fish. I have recently started embracing all the fresh ingredients we can get. However, for this recipe I cheated and bought frozen shrimp, but buy fresh! You can taste a difference.

I was able to whip up this recipe while Hubs was giving the spawn a shower. Super easy and fast! All I had to do was buy the shrimp and the rest I had in my cabinet.

Kabob skewers
Garlic (fresh or powder)
Cilantro (fresh or dried
Ground cumin


Make sure you soak the kabobs in water prior to loading them up.


I defrosted the shrimp then added the spices. It was mainly 1 and 1/4 of each. I would have used fresh cilantro if I had it on hand (I didn’t) and I used minced garlic I had in the fridge. I mixed it all and just made sure it had a good coating all over. I sliced the limes into thin slices that will be later used on the kabobs.

Next I skewed the shrimp and lime. For what I had on hand it ended up being three shrimp and three lime slices (folded in half) on each kabob. Make sure you start and end with the shrimp. It will help hold the limes on.

Time to cook! Over a medium heat grill throw them on for about 1-2 minutes on each side. They will be done when they are opaque. Remember you can eat shrimp raw, so it’s ok if it’s not cooked though out. You just don’t want to over cook.


Foodie Friday- Stuffed Green Peppers


We rarely use ground beef in recipes. Actually, we haven’t used ground beef in 5 years. No joke. We either use Italian sausage or ground turkey. It was all part of a “diet” one year and we just decided we couldn’t taste a difference and it was healthier. So why not make the change permanent?

We often prefer Italian sausage but it is a little more unhealthier for you. But some recipes just need the extra calories…er flavor (ground turkey seems to need twice the flavoring as it doesn’t hold the taste as well). The stuffed pepper recipe is one that requires the extra flavor in my opinion. Also I was searching for another recipe that could utilize the sausage I had in the freezer. This was the perfect fit as I also had the rice too. I only needed to buy fresh green peppers and tomato sauce. All the spices were already in my cabinet! I love when I can use what I have, especially because we budget each paycheck.

4 green bell peppers
1 pound/package of Italian sausage
1/2 cup if rice
Onion powder
Garlic powder
2 cans tomato sauce (16oz)

Preheat oven to 350. Cook rice. Cook sausage in separate pan. Cut off tops and de-seed peppers. If needed, cut off the bottoms to level out. Arrange peppers in a baking dish hollow sides up. In a bowl mix the sausage, rice, 1 can tomato sauce, Worcestershire, onion and garlic powder, salt and pepper. Then spoon mixture into peppers. In a bowl mix the remaining can of tomato sauce and season as needed. Spoon sauce mixture over peppers. Cover with tin foil and bake for 1 hour.