Ambrosia Fruit Salad

I have been taking on WAY too many things lately. I took on 2 extra events at work this month, plus a birthday party for Anthony at my house (which of course means I have to clean like crazy) and a wedding. And that’s just October. WAHHH! I just want to bake pumpkin flavored things and pet my dog!

A few weeks ago I was really craving ambrosia salad. It was the weirdest craving. I think before this I had ambrosia salad once in my life, maybe twice. All the sudden it just sounded really good to me. Plus it’s called salad and there’s fruit in it so that makes it healthy right?! This is a great way to get your servings of fruit in!

Since I’m dairy free I had to search for dairy free whipped topping and I finally found it at Wegman’s! Silk makes a dairy free coconut milk whipped topping that I found in their dairy free freezer area. Obviously if you aren’t dairy free you can use regular whipped topping, but the extra coconut flavor was really good!

Ambrosia Fruit Salad

Yields – 8 servings

Prep time – 10 minutes


  • 1 8 oz. package of frozen whipped topping, thawed
  • 1 can of sliced pineapple
  • 1/2 jar of maraschino cherries
  • 1 can of mandarin oranges
  • 3 cups mini marshmallows
  • 2 cups shredded coconut


  • Drain all the liquid from your canned fruit.
  • Mix all the ingredients together.
  • Chill for at least an hour before serving.


It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterPrint this page

Chicken Fajitas

Last week I had a never ending sore throat. It was enough to be annoying, but not enough that I was willing to call out of work sick so I spent my weekend napping and trying to feel better. It worked though! I am feeling so much better this week.

It just stinks because it was so nice and warm last weekend. I really wanted to enjoy another beach weekend before it got too cold. Maybe I’ll get lucky and we’ll have another nice weekend before it turns to winter.

I was getting annoyed with Anthony because I wasn’t feeling well and all I wanted him to do was take care of me and the house. He was not all about that. I was still doing most things until I got really mad and then he started to do more. He went grocery shopping by himself, which NEVER happens. I totally loved it though.

When Anthony goes grocery shopping he always comes up with ideas for dinner that I never would have thought of. Hence the chicken fajitas. They were very good though, so I can’t hate on him too much. And they’re super easy to make as a weeknight meal.

Chicken Fajitas

Yields – 4 servings

Prep time – 15 Minutes

Cook time – 20 Minutes


  • 3 tablespoons canola oil, divided
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons seasoned salt
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  • 1 medium sweet red pepper, julienned
  • 1/2 cup chopped onion
  • 6 flour tortillas (8 inches), warmed


  1. In a large plastic bag mix together 2 TBSPs of oil, lime juice and all the seasonings. Place the chicken into the bag and make sure the chicken is fully coated in the mixture. Place the bag into the fridge and marinade at least 4 hours.
  2. Heat a pan over medium heat. Use the remaining TBSP of oil to coat the pan. Place the pepper and onions into the pan and cook until fully softened.
  3. Remove the peppers and onion from the pan and place the chicken into the same pan. Cook the chicken until fully cooked, about 5 to 10 minutes depending on the thickness of your chicken.
  4. Place all your ingredients into your tortilla shells and serve with your favorite fajita toppings.
It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterPrint this page

Cinnamon Streusel Muffins (Dairy Free)

I have this weird thing with bananas. When I was sick all the time and having all those issues with my stomach I ate bananas every morning for breakfast. Around the time that I stopped feeling sick I also stopped eating bananas. So now I associate bananas with feeling sick and I can’t eat them anymore.

Crazy. I know, but I can’t do it. I will eat a banana if we’re out and that’s the only fruit because I also have this weird thing where I need to eat fruit every morning. I feel like fruit is an easy food that gets my stomach ready for the day.

Now that you all think I’m crazy, I’m just trying to say that I have a lot of bananas left at the end of each week so we eat a lot of banana bread. Occasionally I get sick of bananas and I try another muffin. I saw a recipe for cinnamon streusel muffins online and I really wanted to try them.

This recipe is really good. What I didn’t think about was that the muffins would rise and the streusel would spread out unevenly then over the top of the muffin, so if you make this yourself I would suggest not filling your muffin tins as much as you usually do so that they don’t rise as much. Who doesn’t like more muffins though!?

Cinnamon Streusel Muffins

Yields – 18 muffins

Prep time – 15 minutes

Cook time – 25 minutes



  • 1/2 cup of flour
  • 1/2 cup packed brown sugar
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup cold dairy free margarine


  • 2 cups of flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dairy free margarine, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup almond milk
  • 2 tsp vanilla extract


  1. Preheat the oven to 375 degrees and grease your muffin tin.
  2. In a medium bowl mix together all the ingredients for the topping making sure to cut the margarine in as small as you can. Place the topping into the refrigerator until you are ready to use it.
  3. In another bowl mix together the flour, baking powder and salt.
  4. In a separate bowl mix together the margarine and sugar. Add the eggs. Add the milk. Add the vanilla until everything is well combined.
  5. Add the dry ingredients into the wet ingredients and stir until they are well combined.
  6. Fill the muffin tin with the batter making sure that you don’t fill them over 3/4 of the way full.
  7. Top the batter with your topping generously.
  8. Bake for 20 to 25 minutes until a toothpick comes out clean.
  9. Allow to cool before you enjoy!
It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterPrint this page

Jalapeno Cornbread Pancakes

I really just haven’t felt like posting lately. I got some upsetting news and haven’t been feeling great, so I really haven’t felt like doing much of anything. I’ve been sitting on the couch and watching too much Youtube and Netflix. That’s about all I feel like doing. I feel like that’s normal for most people once in awhile. I’m usually pretty productive, so if I’m lazy¬†every once in awhile I’m okay with that. Continue reading →

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterPrint this page

Crockpot Chicken Tacos

When the previous owner of our house was renovating, he installed central air throughout the house. I was SO excited about this, because a lot of the houses in our town are older and don’t have AC. It definitely is a perk of the house. It was 95 degrees on Sunday so we decided to turn it on and of course it wasn’t working. So we all sweat. Even Orbit was sweating and I’m not sure that’s even possible. Continue reading →

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterPrint this page