Toffee Crackers


These bad boys were the perfect thing to satisfy my sweet tooth last weekend. They are not that healthy as a warning so if you are looking for a healthy snack this is not it. As long as you don’t overindulge you’ll be alright but I warn you they are addicting. It only took me 15 minutes to make these which is just about the time my almost-three-year-old allows me have to myself per day haha!  The only way to improve on these would be to drizzle some dark chocolate over them, but that would be downright dangerous!

Makes: about 1.5 sleeves of saltines      Total time: >15 minutes


  • Cooking spray
  • 1.5 sleeves of saltine crackers
  • 2 sticks of unsalted butter
  • 1 cup of light brown sugar


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with foil and lightly spray with cooking spray
  3. Arrange crackers as evenly as you can on your baking sheet and set aside
  4. Melt butter in a small/med pot.
  5. Once butter is melted add 1 cup of brown sugar and bring to a boil stirring constantly.
  6. Boil for about 3 minutes.
  7. Pour toffee mixture over crackers and spread over with a knife or spatula.
  8. Bake in oven for 7-8 minutes and no longer as it will easily burn and stink up your house/apartment.
  9. Remove from oven and let cool before touching/eating. The toffee will be extremely hot and will stick to your fingers making a bad burn very likely. (Lesson learned 😉 )
  10. When cooled break pieces apart and enjoy!
  11. Storage: Store in an airtight container or ziplock to keep crisp.

*Original recipe belongs to where you will find many other wonderful recipes and tutorials 

*Photo is an original belonging to me

Pizza Casserole

ImageThis recipe is everything I look for in a weeknight dinner. The recipe is simple so it is hard to screw up. It only requires a handful of ingredients which is nice on the wallet. It only takes  40 minutes tops to prepare including prep time which is perfect for those hectic nights that you have a million things going on.

Serves: 8          Calories: 470          Time: 35 minutes      Carbs: approx. 8 grams


  • 2 pouches (7.5 oz each) Bisquick® Complete buttermilk biscuit mix
  • 1 cup water
  • 1 jar (14 oz) pizza sauce
  • 1package (8 oz) sliced pepperoni
  • 2cups shredded mozzarella cheese (8 oz)


  1. Heat oven to 375°F.
  2. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  3. In medium bowl, stir Bisquick mix and water until soft dough forms.
  4. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish. Just drop dumplings of biscuit batter. Do not spread to cover bottom of dish completely. The dough will rise and spread as it cooks).
  5. Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
  6. Bake 20 to 25 minutes or until golden brown.
  7. Cut into squares to serve.
  8. Enjoy!

*Original recipe belongs to

*Photo is an original belonging to me


Pierogies and Kielbasa


Growing up Pierogies were sort of a staple in our diet. We had them for dinner at least once a month so I have always loved these pasta/potato pockets. I guess the pierogies movement never made it out west because Perry claims that in his 50+ years of life he’s never had one. I was appalled upon hearing this and insisted we make pierogies straight away. I will never eat perogies any other way again. This recipe is absolutely perfect and I challenge you to try and top it 🙂 I did have a little grilling trouble (as per usual) so my recipe differs from the original which tells you to grill the pierogies. My grill was literally on fire… Like I turned off the gas and the whole grill was still in flames. Needless to say, I did not grill everything that was to be grilled. I only “grilled” (and by grilled I mean “smoked”) the kielbasa.

Cook time: 30 min     Serves: 4     Calories: 580    Carbs: Approximately 11.3 per serving


  • 1 lb of Kielbasa, cut into 4 pieces
  • 2 tbsp. whole-grain mustard
  • 2 tbsp. apple cider vinegar
  • 1/4 cup extra virgin olive oil or canola oil
  • 1 large white onion, cut into 6 wedges
  • 1 lb frozen potato-and-cheddar pierogies (or any flavor that takes your fancy), do not thaw
  • Salt and pepper to taste
  • 1/4 cup roughly chopped fresh parsley


  1. Preheat grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.
  2. Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth
  3. Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Slide into a pan and cook on medium-high, covered, until the pierogies thaw and the onion begins to soften (about 5 minutes). Turn the pierogies and onion and continue to cook, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
  4. Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the parsley and add to the bowl along with the pierogies and onion. Season with salt and pepper and toss.
  5. Dish and enjoy it!

Digital Recipe Card:

Grilled Pierogies and Kielbasa

*Photo is an original belonging to me

**Original recipe belongs to