Cranberry Meatballs

For the first time in years, I’m not hosting a huge Christmas get-together for all my friends. This year it’s going to be low key with a few girls over. Still, I am going to make a couple of snacky food for us to eat. Because I’m going with a holiday theme, I’m making a holiday version of party meatballs.


  • 2 14-ounce packages Frozen Meatballs
  • 1 14-ounce can Whole Cranberry Sauce
  • 1 17-ounce bottle Barbecue Sauce of Choice
  • ¼ Cup Mustard
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 tablespoon Worcheshire Sauce
  • ½ tablespoon Cayenne


  1. In a small saucepan combine the can of cranberry sauce and barbecue sauce. You want this to smooth out a bit and just start to bubble.
  2. Then mix in mustard, garlic powder, onion, Worchestire sauce, and Cayenne.
  3. For easy cleanup, put a slow cooker liner in the crockpot. Then dump in the meatballs.
  4. Pour on the sauce on top of the frozen meatballs. Put on the lid, and place them on a low setting. If you want to speed this up, either warm up the meatballs first or put them at high speed.
  5. After the meatballs have been in there an hour, mix the meatballs in with the sauce. Every hour or so, stir the meatballs so that each one of them is covered.
  6. Three to four hours later, the meatballs are ready to be eaten.

Cinnamon Peanut Butter Bars

I didn’t want to call this recipe a rice crispy treat because we are using cinnamon square cereal. I had something similar a few weeks back and wanted to see if I could make it at home. It’s one of those recipes where you don’t have to measure things out for say; you just have to eyeball what you are putting in..

creal bar big.jpg


  • 6 Cups Cinnamon Squares
  • 4 Tablespoon Unsalted Butter
  • 5 Cups Mini Marshmallows
  • ½ Cup Creamy Peanut Butter
  • 1 Tablespoon Cinnamon


  1. In a large pot meltdown the butter on a low heat. With a nonstick spoon or spatula, stir in the marshmallows. Continue to stir this until it’s smooth. Then add the peanut butter and cinnamon.
  2. Now that everything is combined, carefully fold in the cinnamon squares. Don’t be too rough on them so the cereal doesn’t break.
  3. In a 9×13 pan, spray down the edges with nonstick spray. Pour in the gooey mixture, and pat down the cereal to compact it.
  4. Allow them to cool down and sit for at least five hours.

Strawberry Pineapple Lemonade

Fall is quickly approaching, but with this drink you can have a little bit of summer all year round. I honestly love this drink because it’s refreshing and simple.


  • 1 Cup Ice
  • ½ Cup Strawberries
  • ½ Cup Pineapple
  • 1 Lemon




  1. Clean and prepare all the fruits. I like to cut off the top of the strawberries, but you can keep them on if you’d like. For your lemon, all you need is the juice.
  2. Add all of the ingredients into a blender, and set to a high setting to liquefy the concoction.

Strawberry Cilantro Salsa

Nothing is better than fresh salsa, but our fresh tomatoes aren’t quite ready to be eaten. Luckily, strawberries are perfectly ripe this time of the year.


  • 1 pound of Strawberries
  • 1 Lime
  • 3 tablespoons Cilantro
  • 2 tablespoons Sugar
  • 2 teaspoons Balsamic Vinegar
  • 1 teaspoon Cinnamon


  1. Prepare the strawberries by cleaning them with water and cutting off their tops, then dice them finely. Also, chop up the fresh cilantro.
  2. Zest the whole lime into a bowl. Cut it in half and add one-half of its juice into the bowl.
  3. In the bowl, combine strawberries, cilantro, sugar, vinegar, and cinnamon. Stir, and serve with tortilla or pita chips.

Mixed Fruit Slushie

This simple drink is the most refreshing way to kick off the spring season. For my slushie, I used a pre-made frozen fruit package that included mangos, strawberries, and bananas. Before starting the recipe, I allowed the fruit to thaw for a few hours.


  • 2 cup Fruit of choice, chopped
  • ½ cup of Fruit Juice or a Lemon Lime Soda
  • ½ of a Lime
  • 2 cups Ice
  • 2 tablespoons Honey


  1. Began by adding your fruit, juice, and the juice of half a lime into a food processor. On a medium setting, blend this into a thin paste. 
  2. Toss in the ice, and blend this again. Depending on preference, add more ice for a thicker texture.
  3. This step is optional, but add in honey for extra sweetness.

Pork & Lime Nachos 


  • 5 cups Tortilla Chips (about 2/3 of a bag) 
  • 2 cups Pork, diced
  • ½ cup Refried Beans
  • 4 cups Cheese, Shredded
  • 1 cup Milk
  • ½ of a 4 oz can Green Chilies, drained
  • ¼ cup Cilantro
  • 2 teaspoon Jalapeño, diced
  • 1 cup Yogurt
  • 1/2 Avocado
  • 1 cup Sour Cream
  • 1 Lime, zest
  • 1 Tablespoon Dill
  • ⅓ cup Pico De Gallo


  1. Preheat oven to 350°F. On a baking sheet, layer on the tortilla chips. Then pile on the shredded pork and beans, sprinkling on half of the cheese as well.
  2. In a pot, add milk, the rest of the cheese, and green chillies. Allow the cheese to melt on a medium heat, so it becomes a smooth liquid.
  3. Deseed the avocado and combine with dill, yogurt, lime, cilantro, and jalapeño and blend into a liquid.
  4. Place tray into oven for 7 minuteor until the cheese layer has melted.
  5. Once out of the oven, let the nachos cool for a couple of minutes. To finish them, sourcream sauce, cheese sauce, and Pico De Gallo.

Top Summer Movies

Here we are once again; the summer is over, and school is back in full force. In all honesty, this summer’s movies were kind of lame. There wasn’t a huge standout movie such as 2015’s Jurassic World or 2014’s Guardians of the Galaxy. We had the same big-budget franchise flicks that normally prove to be a fun couple of hours, but after a while, they all just start to bleed together. For me, the summer movie season runs from the first of May to Labor Day weekend. Looking at the calendar, all the big hits have already come out. Therefore, here are my hits and misses of the summer blockbusters of 2016.

  1. Captain America: Civil War (May 6) – It continued the plot that was already set up in past installments. At the same time, it introduced new characters that will be used or have stand-alone movies in the future. STUCKY FOR LIFE!
  2. Finding Dory (June 17) – This was one of the only successful sequels made years after its initial release, and it didn’t recycle the same story from the first film.
  3. Star Trek Beyond (July 22) – It took Star Trek back to its roots by actually exploring space.
  4. Suicide Squad (Aug. 5) – It was basically a two hour music video with Batman.


  1. Alice Through the Looking Glass (May 27) – Hot Topic made more money off of this movie than theaters did.
  2. The Free State of Jones (June 24) – It was basically summer Oscar bait where Matthew McConaughey gave far too many speeches.
  3. Ben-Hur (Aug. 19) – This movie was another unnecessary reboot that will not earn back its budget.
  4. Independence Day: Resurgence (June 24) – Jeff Goldblum might have saved the day, but he failed to save the movie from being a miss.

Ones I didn’t get around to seeing – I’ll rent later

  1. Southside With You (Aug. 19) – Obama : The Movie.
  2. Swiss Army Man (June 17) – Daniel Radcliffe’s corpse is a swiss army knife.
  3. The Nice Guys (May 20) – I don’t think anyone saw it, but I heard Gosling’s and Crowe’s chemistry is fantastic.
  4. Popstar: Never Stop Never Stopping (June 3) – Because I’m trash.


Red Velvet Popcorn

There is nothing more perfect for a movie night than a decent flick, good company, and popcorn. This week’s recipe comes from Michael at Inspired by Charm. It’s a little late to make this for the 4th of July, but it’s still an easy party snack.


Red Velvet Popcorn


  • 8 cups or 2 bags of popcorn
  • 3 cups of Red Velvet cake crumbs or about ⅓ of a 9×13
  • 22 oz white chocolate chips
  • 1 tablespoons Crisco
  • Blue sprinkles


  1. Lay down wax paper on a table, pour out popcorn on top of it.
  2. Melt chocolate chips with Crisco in the microwave or double broiler, until smooth.
  3. Drizzle chocolate on top of popcorn.
  4. Add cake crumbs and sprinkles, then let cool.

June Favorites + Watermelon Slushy

My summer vacation is flying by so fast. I’m having a super busy week in prep for 4th of July. So this week I’m going to try something different. I’m slightly addicted to people’s monthly favorites posts and videos, so let’s take a look inside what I was obsessed with this month.

Minecraft Story Mode

Every other weekend, I’ve been traveling 5 hours back and forth to go to the lake. I’m a huge fan of the Telltale games, and I finally got around to playing Minecraft Story Mode. It’s a simple family friendly point-and-click adventure game with a fun plot and doesn’t require much thought. I played it on IOS and bought it through the app store. The first episode is free, but I recommend buying it in a bundle if you’re going to play all 8 episodes. Otherwise, it can get pricey.

6ft long iPhone cord

I’m lazy, and my phone is always dead. Having an extra long phone cord is kind of a must for me, since it seems like the charger that comes in the box is always a foot too short.

Maybelline Expertwear Eyeshadow Quad in Luminous Lilacs

To tell the truth, I only bought this because it had purple eyeshadow in it. Turns out it’s a really nice quad and creates a couple different fun summer looks. All four colors are pigmented and can be worn on their own. They’re really shimmery and a bit of a mess, but it’s kind of worth it.

Escape the Night

YouTuber Joey Graceffa created and released a show for YouTube’s premium service, Youtube Red, titled Escape the Night. It’s kind of a mashup of Clue, Real Housewives, and The Amazing Race. It stars Graceffa and a dozen other YouTubers. By the time I upload this post, the first three episodes will be out. The first episode is free to watch and there’s also a free trial for the service.

Watermelon Slushy

Every summer I tell myself I’m going to eat healthy, but that usually lasts about a week. I’m not a big breakfast eater since I tend to sleep in,  So I’ve been drinking a lot of juices and smoothies.  One I tried last week was a watermelon slushy. It’s pretty simple- just 4 cups of watermelon and a packet of Splenda mixed in a blender until it has the consistency of a smoothie. The first time I tried it, the texture was unbearable. Instead, I froze the mixture overnight and blended it up for an icy version.

Crosley CR8005A-OR Cruiser Portable 3-Speed Turntable, Orange

This was a late Birthday present, and probably my favorite thing of the month. Earlier in the month, I got over a hundred 33-records from my Grandpa. They were mostly country and rock music from the 50s and 60s. I’m not a musical snob, but it works well for what I need it to do. Which is playing the Guardians of the Galaxy album at 2am.

Butternut Squash Cookies

Butternut Squash Cookies


  • 2 C unbleached, all purpose flour
  • ⅓ C raw cane sugar
  • 4 tsp baking powder
  • ¼ tsp salt
  • 1 rounded tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • healthy pinch of cloves
  • ¼ C cold, salted butter, cubed
  • 1 C buttermilk
  • ¼ C smooth peanut butter
  • ½ C butternut squash puree
  • 1 tsp vanilla extract
  • ½ C mini chocolate chips


  1. Preheat oven to 350ºF.
  2. In a mixing bowl (or a stand mixer), combine dry ingredients and butter. With the paddle attachment, run your mixer on medium-low until mixture resembles coarse crumbs. This takes about 5 minutes.
  3. Add in peanut butter, squash, vanilla, and buttermilk in the mixer. Continue to mix until combined.
  4. With the mixer running on low, add the chocolate chips. Be careful not to overmix.
  5. Put dough out onto a floured surface and fold into a ball.
  6. Pat dough into a circle about 2 inches deep and cut into 8 triangles.
  7. Place on a baking sheet lined with parchment paper and bake for 18-20 minutes.
  8. Allow scones to cool on a wire rack.

**During my first attempt at making these, it turned into cookie dough. (I think I let my butter set out too long.) I then rolled the dough into 2.5 inch balls instead, baking them at 350ºF for 16 minutes.**