Aunt Hilda’s Peanut Butter Pie


6 oz of cream cheese

3/4 cup powdered sugar

1/2 cup peanut butter

9 oz Cool Whip

1 Graham Cracker Crust or Oreo Crust

**3-4 chocolates (This part is a Kate addition)


Mix together cream cheese, powdered sugar, and peanut butter. Fold in cool whip.

*While the first ingredients are mixing, melt a few chocolates. Use the back of a metal spoon to lightly coat the bottom and sides of the crust. This helps to keep the crust crisp so that in a day or so the pie filling won’t have made it soggy! It also adds an extra crunch!

Add in the pie filling and garnish with chocolate shreds, little peanuts, chocolate sprinkles, cocoa powder… or leave plain!

Chill and then eat!


Yes, I think I will enjoy Super Bowl Sunday :)


❤ Kate


Pumpkin Soup

Last time that Laura visited, I decided to make the good doctor some vitamin-A-filled pumpkin soup! Below is how I made the comforting dish 🙂

Ingredients :

1/4 cup of butter

1/2 cup of onion, chopped

2 tsp brown sugar

14.5 ounce can of chicken broth

1/2 cup water

1/2 tsp. salt

1/4 tsp. pepper

15 ounce can of pure pumpkin

12 ounce can of evaporated milk

1/8 tsp. cinnamon

1/2 gala apple, chopped in small squares, skinned

Melt butter in a large saucepan until it sizzles. Drop in the chopped onions and cook until carmelized. Stir in brown sugar. Add chicken broth, salt and pepper. Wait until it boils and then reduce the heat to low and cook for 10 mins. Stir in apple squares and cook for 5 more minutes. In side bowl, mix together pumpkin, evaporated milk, and cinnamon until smooth. Slowly scoop the mixture into the saucepan and cook an additional 5 minutes, until warm.





Momma Z’s Apple Cake

I went home to my parent’s house to enjoy the state fair (more on that
later!) and my mom had made a delicious apple cake.  Now maybe I’m a
little biased but in my opinion, Matt, my sisters, and my Dad will
all agree that there is no better baker than my mom!    I think it
stems from her southern roots, from a long line of delicious cooks and
the use of butter.   Let’s admit, butter just makes things better!
(This may be the reason I was probably the only freshman that went to
college and LOST 10 pounds, hehe)  I let myself indulge when I go home
and after three delicious pieces of this amazing apple cake, I knew I
had to share this recipe.   My recommendation, a family outing of
apple picking then coming home and making this apple cake!

Momma Z’s Apple Cake

4 apples, peeled and cut in bite size pieces
1 cup oil
2 cups sugar
3 eggs
2 cups of white flour
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup nuts (pecans or walnuts)
1 tsp. vanilla

1 cup of sugar
1/4 cup of butter
1 small can evaporated milk (5 oz)
1 tsp. vanilla

Spray an 11×13 pan with cooking spray.
Place the apples and sugar together in a bowl and mix.  Let stand for
10 minutes.
In another bowl, beat oil and eggs together with a wooden spoon.
Sift dry ingredients together and add to oil mixture.
Stir in apple mixture, nuts and vanilla.
Pour into pan and bake in oven at 350 degrees for 50 minutes to 1 hour.


Bring to a boil in saucepan on stove:  1 cup sugar, 1/4 cup butter, 1
small can evaporated milk (5 oz)., stirring constantly.
Remove from heat and add vanilla.
Pour over cake after it comes out of oven.
This apple deliciousness is good warm or cold.


Cheesy Chicken Broccoli Quinoa Casserole

One of my favorite comfort foods my mother made for us growing up was her Chicken Rice Casserole. I craved it yesterday but decided to put my own twist on it and make it a bit more healthy and created a Cheesy Chicken Broccoli Quinoa Casserole. For those of you who haven’t heard of Quinoa (pronounced keen-wah) it’s a nutritional powerhouse that can be used in place of rice. If fact, Matt and I never cook with rice anymore, having replaced Quinoa with rice in every recipe. Quinoa has a bit more of a nutty flavor than rice, is a bit chewy, and very very healthy. It’s full of protein, in fact I’ve read that a cup of Quinoa has more protein than an egg. It’s low in cholesterol, rich in fiber, and gluten-free, so really there is no reason not to at least give it a try!! I also have to express my dislike for MSG (Monosodium Glutamate). We try to avoid it so I was super excited to find an organic cream of chicken soup that does not contain it (because most do!!)

Cheesy Chicken Broccoli Quinoa Casserole


3 skinless, boneless chicken breast halves (cut into bite size pieces)

2 cups of quinoa (check your bag/box of quinoa, you may have to rinse it first)

2 cups of milk

1 box, 12 ounces of Organic Cream of Chicken Soup (we used Pacific Natural Foods brand)

1 cup of vegetable broth (if you like a creamier casserole then use another Cream of Chicken soup in place of the broth)

3 cups of frozen broccoli

1/4 of a teaspoon of ground black pepper

1/2 of cup of cheddar cheese or more if you want it extra cheesy!


1. Preheat oven to 350 degrees F (175 degrees C).

2. Combine the milk, quinoa, soup, vegetable broth, broccoli, and black pepper. Mix the ingredients well.

3. Pour the mixture into a l9x13 inch glass baking dish.

4. Add the chicken pieces.

5. Cover the baking dish with aluminum foil and bake for about 90 minutes. I stirred the mixture about halfway through. Cook until quinoa is fully cooked, it will be moist and sticky, similar to cooked rice.

6. Remove the aluminum foil and cook for an additional 15 minutes

7. Remove from oven, add cheese on top and let stand for 10 minutes.

8. Serve!

Now you have a delicious meal that includes meat, grains, and veggies. Enjoy!

Laura 😉

Yummy Crock Pot Chicken Soup

There is a little chill in the air in the mornings now. Yesterday morning I had to put a jacket on Aviana. Matt and children everywhere are back at school. Soon the leaves will be changing, we’ll be picking pumpkins, going to the state fair, hayrides, football, my cozy penn state sweatshirt, sigh….I LOVE FALL! Fall in our house also means the start of warm yummy crock pot soups. Since for some reason I’ve been particularly craving fall this year (maybe it was the pumpkin spice latte I had this week, yum!) I decided to make some of my famous crock pot soup last night so Matt, Aviana, and I could have a warm, healthy lunch! Here’s the recipe, super easy, hope you enjoy it as much as we do!

Laura’s Crock Pot Vegetable Chicken Soup


2 Thawed Chicken Breasts (I used airchilled never frozen chicken breasts, again from Wholefoods)

1 32oz carton of Chicken or Vegetable broth (I use 365 Organic Vegetable Broth from Wholefoods)

1/2 cup of baby carrots (You can use whole or slice them, I slice them for Aviana, carrots are in the frozen vegetable mix but I like to use extra carrots, after all, they are good for your eyes 😉 )

2 cloves of garlic, chopped

4 to 5 cups of frozen vegetables (from 2 7-ounce packages or 1 16-ounce package, we use 365 Everyday Value frozen vegetables that contain peas, carrots, and green beans.)

2 potatoes, chopped (I used organic so I washed them well and kept the skins on)

1/2 cup of uncooked orzo pasta

1-2 cups of water (We only use one, but use two if you like broth!)

I sprinkle in black pepper and basil to taste

You can also add onion if you like, I usually use 1/2 onion, but since Aviana will be sharing this with us this year, I left it out.

Here is the really tough part, throw it all in the crock pot! I put the chicken in first, on the bottom, then the potatoes and garlic. I do not cut up the chicken, when it’s all done I find it easily comes apart when you stir. If you want you can cut the chicken into bite size pieces prior to cooking.

Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.

Makes 6 to 8 servings.

I made this in a 1/2 hour right before bed last night. This morning I scooped some out for Matt, Aviana, and I. I still had enough for us all to eat it for lunch again tomorrow! Super easy and healthy lunch for my loves 🙂 Hope you enjoy!

Laura 😉