Baby It's Cold Outside....

My daughter asked me repeatedly for 2 years to let her ride the bus to school each morning. And the answer was always the same because I am an over-possessive mother who doesn’t think anyone can get my child to school safely but me. Needless to say- with this being her 5th grade year (gosh that is even harder to say then it is to believe) I gave in and each morning we make the trek-(okay the bus stop is 2 houses down but at 7am and a 6 month old who refuses to sleep through the night-that is a trek for me). Well it’s January and although this winter season has been far from "frio" it is freezing in the morning waiting on that bus..Sigh.. So my recipe for today is one sure to warm you up on a cold day.

 Cajun Shrimp and Chicken Pot Pie. Yummy!

Cajun Shrimp and Chicken Pot Pie

Cajun Shrimp and Chicken Pot Pie


Are you ready for some football....

It’s that time of year again where people are getting together the super bowl party supplies and menus. I am not a big football fan but I do like to cook tailgating delights and one of my all time favorites are these “South Carolina Sliders” Yummmm… Small enough to hold with one hand and demolish in one bite, but BEWARE- they pack a big punch when it comes to spicy flavor.

South Carolina Sliders


    • 1/3 cup firmly packed light brown sugar
    • · 2 1/2 teaspoons salt
    • · 1 1/2 teaspoons garlic powder
    • · 1 1/2 teaspoons paprika
    • · 1 teaspoon onion powder
    • · 1/2 teaspoon ground red pepper
    • · 1 teaspoon of red pepper flakes
    • . 1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt)
    • · 1 cup yellow mustard
    • · 1/3 cup honey
    • · 1/4 cup apple cider vinegar
    • · 1 1/2 teaspoons Worcestershire sauce
    • · 1 (15-oz.) package slider miniature sandwich buns


    1. Preparation
    2. 1. Stir together first 7 ingredients. Rub brown sugar mixture over roast; place roast in a lightly greased 6-qt. slow cooker.
    3. 2. Whisk together mustard and next 3 ingredients. Pour mustard mixture over top of roast. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours) or until meat shreds easily with a fork. Let stand 15 minutes. Shred pork with a fork; stir until sauce is incorporated.
    4. 3. Bake slider buns according to package directions. Split buns. Spoon 1/4 cup barbecued pork  Cover with tops of buns, and serve immediately. Add you favorite slaw to make these even tastier! 
    5. These are a little on the spicy side so if you prefer a milder flavor cut the red pepper and red pepper flakes portion in half.

And so I begin...

My adventure in blogging. When I decided that I wanted to start a blog my biggest cheerleader/encourager was hands down my 11-year-old daughter Kamaya.  Her words “ Of course people will read it, your awesome!” and then looked at me like I was crazy for even thinking differently. So, I dedicate my first post to my sweet, smart and FABULOUS daughter Kamaya, Love you sweetie!