Old Fashioned Apple Crisp


Apple Crisp is definitely one of my favorite fall desserts. It’s easy, delicious, and it requires very little ingredients. Here is a simple, yet amazing recipe for you to try out. Be sure to watch my video for instructions.


FYI( I did not mention the baking soda and baking powder in the video, BUT it was added along with the other ingredients for the topping!

  • 6 medium sized granny smith apples
  • 3/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 tbsp all purpose flour
  •  1/4 cup water


  • 1/2 cup all purpose flour
  • 1/2 cup quick oats
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/8 tsp baking powder
  • 1/8 tsp baking powder


  1. Wash the apples, then peel and slice them
  2. Place the apple into a large mixing bowl, and sprinkle in 3/4 cup granulates sugar, 2 tsp ground cinnamon, and 1/8 tsp ground nutmeg. Stir the ingredients, and  make sure the apples are well coated.
  3. Pour in 1/4 cup of water, then sprinkle in 2 tbsp of all purpose flour. Stir.
  4. Choose a baking dish, and spray it with nonstick spray, or butter the dish. Place the apple in the dish, then set it to side.
  5. In a medium sized bowl add 1/2 cup all purpose flour, 1/2 cup quick oats, 1/2 cup packed brown sugar, 1/8 tsp baking powder, and 1/8 tsp baking soda. Mix together.
  6. Next, add the melted butter to the dry ingredients, and use a fork to mix, until everything is well combined as resembles crumbs.
  7. Sprinkle the crumbs on top of the apples.
  8. Place the dish in the oven set on 350 F, for 45 minutes.
  9. Remove from the oven, and let it cool at least 3o minutes before serving.
  10. Enjoy with ice cream, or alone!

Caramel Apple Cinnamon Rolls



Here is an amazing recipe for you to enjoy this fall. It’s a little time consuming, BUT it is worth all the time and effort. Definitely try this recipe, and save it for the upcoming holidays!



  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup apple juice
  • 1 cup whole milk
  • 2 tsp sugar
  • 1/4 cup warm water
  • 4 1/2 tsp OR 2 (25 oz) envelopes of active dry yeast
  • 4 1/2 cup flour, sifted
  • 1/2 cup softened butter
  • 1 cup white sugar
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1/8 ground nutmeg
  • 2 tsp ground cinnamon
  • 1 large fuji apple, diced
  • 1 medium granny smith, diced

Caramel Sauce

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 3 tbsp half and half


  1. Pour 1/4 cup of warm water into a large bowl. Sprinkle in 2 tsp of granulated sugar, and stir. Next sprinkle in the dry yeast. Stir, and let sit for 8 minutes of until it foams.
  2. Sift together the flour, 1/2 tsp baking soda, and 1 tsp salt.
  3. Pour the yeast ( which should look like foam) into a large mixing bowl, and add in the milk, vegetable oil, and apple juice. Mix.
  4. Now it’s time to mix the wet ingredients with the dry. DO NOT add all of the flour to the wet ingredients at once. Add one cup at a time, and use a fork to combine the ingredients. Mix the ingredients until it forms into dough.
  5. Lightly flour a flat surface, and knead the dough flour about 5 minutes.
  6. Place the dough in a lightly oiled bowl, and cover. Let the dough rest for 40 minutes.
  7. Flatten out the dough.
  8. Place 1/2 cup softened butter, 2/3 cup granulated sugar, 1/2 cup brown sugar, 1/8 tsp ground nutmeg,  1 tsp vanilla extract, and 2 tsp ground cinnamon into a bowl. Mix until it’s nice and creamy.
  9. Slather the butter mixture on the surface of the dough, and sprinkle the diced apples on top.
  10. Roll up the dough, jelly roll style, then cut into 1 inch sections.
  11. Grease a 9 X 13 bake dish, and place the rolls into the dish.
  12. Once all the rolls are in the bake dish, use your hands hands to lightly press the rolls down.
  13. Place the rolls into a preheated oven set on 375 F, and bake for 25 minutes.
  14. Once the rolls are done pull them out of the oven.
  15. In a sauce pan, melt down 1/4 cup of butter. Add in 1/2 cup brown sugar, and 3 tbsp of half and half. Boil over medium high heat for 3-4 minutes.
  16. Drizzle over the cinnamon rolls.
  17. Enjoy!

NOTE: the caramel will harden if stored in a cold area. To melt the caramel sauce simply zap in the microwave for a few second. You can also freeze these cinnamon rolls!

I hope you enjoy this with a cup of coffee or milk. Tell me what you think down below :-)

Homemade Caramel Popcorn


 Sweet, Crunch and Lightly salted Caramel Popcorn…WARNING!!! This stuff is addicting!!!

The weather is changing and my favorite season is approaching! I LOVE fall. Everything from the crisp air, the rain ( I get lots of it since I live in the NorthWest) the colorful leaves, and the FOOD!! One  of my favorite things to munch on during the fall is Caramel Popcorn. I know it sounds simple, and a lot of people eat it year round, but during the fall, is when I make my very own homemade caramel popcorn.



I love my homemade caramel popcorn more than any store bought or gourmet brand. It’s fresh, crunchy, and it’s easy to make.

I love making several batches of this popcorn for holidays parties, and it is always gone within minutes! Give this recipe a try, and tell me what you think!!!


  • 5 cups lightly salted popcorn (make sure there aren’t any seeds in the mix)
  • 1/2 cup salted butter
  • 3 tbsp corn syrup
  • 1 tsp vanilla extract
  • 1/2 cup light brown sugar
  • 1/4 salt
  • 1/8 baking soda


  1. Place the popcorn into a huge bowl.
  2. Melt the butter over medium heat, and add in the brown sugar, salt, and corn syrup. Stir the ingredients until it’s lump free.
  3. Turn the heat up to medium high, and let the mixture boil for 3 minutes without stirring.
  4. Remove the sauce pan from the heat, and now add in the vanilla extract and baking soda. Stir.
  5. Pour a little bit of the caramel over the popcorn  and fold in. Repeat until, all the sauce is coating the popcorn.
  6. Place the popcorn on a greased foil lined cookie sheet, or two.
  7. Place the popcorn into the oven on 250 F, for 1 hour.
  8. Remove the popcorn from the oven, stir, and let cool for at least 30 minutes.
  9. ENJOY!!!!

The Best Collard Greens


True southern tender collard greens flavored with smokey bacon.

We all have that one dish that is pretty much or signature dish. It just so happens that I have several, and collard greens happens to be one of them. My collard greens are infamous in my family and friends circle, and my husband has even named them! What does he call? He calls them ” Put A Ring On It Collard Greens”! Why? Because he claims that once he had a plate of my collard greens, he knew I was wifey ( and I thought it was because I was cute and had a nice personality…wtf!). I remember the first time I had cooked the greens for him. He had called all of his friends and his MOM, and bragged about how his girlfriend had just cooked him a homemade meal with some collard greens. I knew right then, that my greens were the BOMB hunty!!! My husband once said that although he liked greens, he never LOVED them until he tried my southern collard greens recipe. Little does he know, there really isn’t much to the recipe. Of course I don’t tell him that! Heck, he thinks that I have some special ingredient that I add to my pot of greens. And your boo will think the same thing once you make them a pot of these homemade southern collard greens. All I ask of you is…. Once you get that wedding ring- at least send me an invite!


 So how do you make a authentic pot of southern greens?

Believe it or not, collard greens are actually easy to make. They can be a little time consuming. I remember whenever my mom would make greens it  seemed like it took her forever! As a child, I used to wonder why the heck it took her so long just to make a pot of vegetables. It just made no sense to me! It wasn’t until my mom taught me how to make greens, that I understood why it took so much time. In order to make tender and flavorful greens, you must be patient. You have to give the collards time to really absorb all of the flavors in the pot, and the longer you cook the greens, the more tender they will be.


For southern collard greens, most the flavor comes from a smoked meat. There are many different smoked meats that you can use. I personally prefer to use pork bacon ends. I realize that there are some people that do not eat pork. Here are a few other smoked meats that you can use instead of the pound of bacon ends that I use for this recipe

  •  Two pounds of Turkey Bacon plus 1 tbsp of olive oil, chopped. Cook the same as written for the pork bacon.
  •  1 1/2  pound Smoked turkey wing. Boil in 3 to 4 cups of water for 45 to one hour over medium high heat. Reserve water and use along with the recipe instead of the 2 cups of water
  •  1 1/2 pound of smoked turkey necks. Boil in 3 to 4 cups of water for 45 to one hour over medium high heat. Reserve water and use along with the recipe instead of the 2 cups of water

I like my greens to have a slight kick of spiciness to them, so I add 1 large jalapeno to my pot. If you are not a fan of hot peppers, you can omit the jalapeno.

So now that we’ve talked about making the collard greens, the next thing to do is to make the greens. Be sure to watch my video down below for a visual, and print out the recipe.


The Best Collard Greens


4 lbs collard greens, cleaned and cut

1 lb bacon ends, chopped

6 cups chicken broth

2 cups water

1 large onion, diced

1 tsp minced garlic

1 tsp seasoning salt

1/2 tsp ground black pepper

1 large jalapeno pepper, sliced

2 to 3 tbsp of white distilled vinegar


  1. Place the bacon ends in a pot, and place the pot over medium heat.
  2. Brown the bacon then add in the diced onions, and cook until the onions start to sweat.
  3. Add in the minced garlic,then cook for 1 minutes.
  4. Pour in the chicken broth, and turn the heat up to high and let boil for 20 minutes.
  5. Pour in the 2 cups of water, and turn the heat down to medium.
  6. Start adding in the collard greens into the pot.
  7. Once all of the greens are in the pot, sprinkle in the seasoning salt and ground black pepper.
  8. Add in the sliced jalapeno, and the vinegar and stir the ingredients.
  9. Cover the pot, and let simmer for 1 hour and 10 minutes over medium heat. Be sure to peak in and stir periodically.
  10. Enjoy!