Once in a while we share recipes that we find tasteful and like to share with you!


When we visited our oldest daughter, her husband’s grandfather made this tasty dessert for family gatherings. It’s very low sugar and very easy to make on the road.


  • Angel food cake
  • 1 container (1-2 lbs) of fresh strawberries – or fruit of your choice (I used one pound)
  • 2 tsp of sweetener (sugar or sugar substitute)
  • 16 oz Cool Whip Lite


  1. Wash and cut the strawberries into bite-size pieces and place them in a container
  2. Sprinkle sweetener over the strawberries and refrigerate for at least 1/2 hour
  3. Break apart the angel food cake into small chunks and use them to create a layer of cake pieces in a container
  4. Cover the cake pieces with a layer of Cool Whip
  5. Spread part of the strawberries over the Cool Whip
  6. Repeat the layers as necessary to use all the strawberries
  7. Mix with a mixing spoon until the ingredients are well mixed
  8. Serve – Can be refrigerated for a few days


When we lived in Alaska seafood was plentiful and after a while we had to find different ways to cook it. We really enjoy eating halibut and our good friends shared this recipe with us to change up the taste! 


  • Cod or Halibut filets thawed if frozen
  • 1/2 lemon or 1 1/2 tbsp of lemon juice
  • 1 cup sugar
  • Melted butter (for serving)


  1. Fill a large pot about 1/2 to 3/4 full of water and bring to a boil.
  2. Add in half a lemon, cut into 2 pieces and the sugar. Stir until the sugar dissolves.
  3. Allow the mixture to come back to a boil for a couple minutes.
  4. Cut the fish into about 1-inch chunks and add to the boiling water. Do not stir!
  5. When the fish begin bobbing and float to the top, strain them out and set on a paper towel or wire rack.
  6. Dip in butter- serve warm.


When we’re on the road we try and prepare meals that are easy and tasty.  This is one our “go-to” meals while traveling.
  • 1 lb ground beef (or meat of your choice)
  • 1/2 onion chopped (I already had onion in my precooked ground beef)
  • 24 oz jar of Pace Picante salsa
  • 1/3 cup frozen corn
  • 1 15 oz can of black beans (I used the three bean blend)
  • 1 lb spaghetti noodles
  • salt and pepper 
Boil pasta, drain and set aside. Add meat to your pot, season with salt and pepper and chopped onion then cook until browned. After you drain the fat from the meat add your beans, corn and salsa together and simmer for a few minutes. Add spaghetti to the pot and incorporate it into the mixture and heat through. Enjoy!! Play with this recipe and add your favorite meat, beans or salsa, the world is your oyster so go for it!! 😃


This is one of our favorite meals, and Kellie makes enough just before we travel to have leftovers available to heat up in the microwave when we get to our destination.
1 pound ground beef
2 cans cream of mushroom soup
2 cans drained green beans
2-4oz. packages instant mashed potatoes or one 8oz family size
one pound shredded cheddar cheese
  • 1 lb ground beef (or meat of your choice
  • 2 cans cream of mushroom soup
  • 2 cans of drained green beans
  • 2 – 4 ounce packages instant mashed potatoes or one 8 ounce family size
  • one pound shredded cheddar cheese
  • salt and pepper 
Brown your ground beef and drain if needed. Add green beans and cream of mushroom soup to cooked beef and stir until blended then scoop mixture into your casserole dish and evenly distribute it until the dish is covered at the bottom.
In same pan add 4 cups of water and bring to a boil. Shut off the burner and add potatoes, whisk and let sit until absorbed. Top the meat mixture with the potatoes then top that with cheese! Microwave for 10-15 minutes or until it is hot and bubbly. Enjoy!! 


This is a recipe shared with us by our good friend Dawn.  It’s a hearty meal and very delicious!
1 small yellow onion, chopped
1 package of Johnsonville Andouille or Aidells Cajun style Andouille sausage sliced and quartered.
1 pkg DRY Knorr Vegetable Soup Mix
1 15oz can Northern Beans, do not drain
1 15oz can Navy Beans, do not drain
1 27oz can of Glory Seasoned (Southern Style) Collard or Turnip Greens, do not drain
1 box of chicken broth
1 tsp garlic powder (or to taste)
1 tsp red pepper flakes (or to taste)
DO NOT ADD SALT – the Knorr’s mix is salty enough.
Start your Instant Pot on Saute.  Dump your onions in and occasionally stir until onions are translucent.
Add Andouille sausage and slightly brown
Turn off Instant Pot and dump in all the remaining ingredients.  Stir slightly and then cover with Instant Pot lid.  Pressure cook on high for 10 minutes and do not select Keep Warm.  Push vent release immediately when complete and take off lid.  Stir and let sit uncovered for a few minutes.  Ready to serve!
If you want to have a meatier version, you can use 2 packages of sausage or you can smoke a chicken breast separately and add it after the soup is complete


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