This post is sponsored by HelloFresh but all thoughts, opinions, and adorable baby are of my own.

Imagine me loading up a 91 year old woman and a 9 month old baby to take a trip to the grocery store because that is what literally happens every other week. Sometimes I make a list, sometimes I don't, it is what it is. One of two things happen, I either forget an ingredient and I absolutely will not reload everyone back up for just one or two items, or I overbuy because why don't they sell fresh cilantro in sticks?? Like I do not need the whole thing, I need maybe a handful of leaves but that is it and I am done. I have even tried growing my own cilantro (remember my garden box? Yeah nothing survived).

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Ingredients:
1 stick of butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
11/2 cups all-purpose flour
1 teaspoon cinnamon
3 cups Quaker Oats Old Fashioned (uncooked)
1 cup cranberries
1 cup chocolate chips

Directions:
1. Heat oven to 350 degrees F. In a large bowl, beat butter and sugar until creamy.
2. Add eggs and vanilla; beat well.
3. Add combined flour, baking soda, cinnamon and salt; mix well.
4. Add oats, cranberries and chocolate chips; mix well.
5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
6. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookies sheets; remove to wire rack. Cool completely.
7. Best when served with a glass of milk (store tightly covered).

These cookies looked so delicious, we could not wait until Christmas Eve to try them out.

About a year ago, I was losing inspiration in the kitchen. I was cooking the same things quite frequently as I was discussing with my cousin. She told me a few recipes she does and the one that stuck out the most was the bacon wrapped pork loin.

Ingredients:

Pork Loin
Maple bacon

That's it!

Directions:

1. Preheat oven to 350 degrees.
2. Lay out four pieces of the bacon spread out on a pan.
3. Roll the pork loin.
4. Cook for 45 minutes.

I don't season the pork loin because using the maple bacon is seasoning enough for my hubby and I. The taste is so great because of the type of bacon we use. However, I'm sure it would not hurt if you would like to add extra seasonings to fit you and your family's taste buds. I served this dish with broccoli and mashed potatoes. Enjoy!

I served this dish with baked salmon and white rice. My husband loved the taste of these green beans and he isn't much of a vegetable lover. I have to find* or create ways to make them tasty for him.


Ingredients:

1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
1 1/2 cups water
1/4 cup butter
1 tablespoon sugar
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves

Directions:

1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2. Melt butter in a skillet over medium heat.
3. Stir in sugar, garlic salt, pepper and basil.
4. Add tomatoes, and cook stirring gently just until soft.
5. Pour the tomato mixture over the green beans, and toss gently to blend.

*I found this particular recipe at allrecipes.com

I made this recipe* for the first time for my Heart and Home group with two other couples. When preparing I was a little hesitant to use the (heavy cream) ingredient because I thought it would be too sweet however it complemented the other ingredients very well. And everyone thought it tasted great!! I was overall satisfied with this recipe and plan to use it again in the future. We paired this pasta with steamed broccoli and bruschetta. Enjoy!


Ingredients:

1 Box Bow Tie Pasta-cooked
1 pkg Italian Sausage
1/2 Cup Onion-chopped
1/4 tsp Red Pepper Flakes
2 Cloves Garlic-pressed
2 Cans Italian Stewed Tomatoes
1 1/3 Cup Heavy Cream (I used Kraft cool whip)
1/2 tsp Sea Salt
1 TB Fresh Basil-chopped (I used dried)

Directions:

1. Boil Water & Cook Pasta
2. Saute' Onions
3. Add Sausage and Brown
4. Add Red Pepper Flakes and Garlic
5. Add Stewed Tomatoes
6. Add Heavy Cream- Simmer
7. Add Fresh Basil
8. Add Pasta
9. Top with Parmesan Cheese


*This recipe was acquired from Hospitality at Heart.

Ingredients:

1 Can Cream of Chicken Soup
1 (16oz) Sour Cream
1/2 Stick Melted Butter
1/4 tsp Garlic Powder
1/2 tsp Onion Powder
2 Cups Sharp Cheddar Cheese (or a little more)
3/4 Cup Milk





3. Add Cream of Chicken, Sour Cream, Melted Butter, Garlic/Onion Powder, Cheese, and Milk

Made this for my sister's birthday, everyone loved it! It would also be a great holiday dessert; I'm thinking holiday parties for work, Thanksgiving, Christmas, etc. Enjoy!! **Got recipe from here**

Crazy Pumpkin Spice Cake

For the cake:
3 cups all-purpose flour
2 cups granulated sugar
1 tablespoon cocoa
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
1 (15-ounce) can pumpkin puree
1.5 cups water
1/2 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract

Maple-Cinnamon Glaze:
1 cup powdered sugar
1/4 cup vanilla unsweetened almond milk
1 teaspoon maple extract
1 teaspoon vegetable oil
1/2 teaspoon cinnamon

Preheat oven to 350 degrees.

Grease and flour a 10” bundt pan and set aside. In a large bowl mix together flour, sugar, cocoa, cinnamon, nutmeg, cloves, salt, and baking soda. In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla. Whisk the wet ingredients into the dry until thoroughly combined. Pour into prepared pan and bake for an hour, or until a toothpick inserted in center comes out clean. Place on a cooling rack and allow the cake to stay in the pan for five minutes, then invert onto cooling rack and allow to cool completely.

Once cool, put on a plate, blend the glaze ingredients together and pour over the cake.