St. Patrick's Day Cake Mix Cookies

Did you know that you could make cookies out of cake mix?  I had no idea! I was super excited when I came home to find a pile of tasty cookies, just in time for St. Patrick's Day.  Honestly, this was the only thing that we did to mark the occasion! 

These cookies turned out just soft enough and just a bit chewy.  They ate like a cookie and tasted like cake... so tasty! 

I'm really excited to get to do these for the other upcoming holidays... pastels for Easter, red, white and blue for July 4th, the possibilities are endless! 

New Year's Feast- Easy Cheese Dip

So you’ve probably spent a significant amount of time getting everything else ready.  Are you ready for the simplest dip ever?    Here it is.  Cheese, rotel tomatoes and pork sausage… that’s it! 
Throw an open bag of chips on the table next to it (use a bowl if you're feeling classy) and you're done!

Cheesy Cheese Dip ready to eat!

Cheese and Sausage Dip


1 large package Velveeta Cheese
1 can Rotel tomatoes
1 lb Sausage like Jimmy Dean

New Year's Feast- Seafood Crustini

Have you ever been at a party and been fumbling with the cheese knife trying to get your crackers topped without a.) dumping the rest of your plate on the floor or b.) looking like a dip hog by trying to be sure you get the right cracker to dip ratio so you can top them at your chair?  
This recipe will make sure that never happens for you guest again.  The crunchy crustini is prespread for your guests and easy for you and your budget!  
The creamy dip melds into the crunchy crustini and will make your mouth water! 

Seafood Crustini- creamy, crusty, not messy goodness

Seafood Crustini


1 Package cream cheese
1 cup Imitation crab meat (chopped)
1 can crab meat
1 teaspoon Old Bay seasoning
1 teaspoon pepper
2 green onions (chopped)
1 loaf French baguette 

New Year's Feast- Hot Wings!

Hot wings are one of our favorite thing to have on an appetizer buffet.  You can eat them with your hands and while they’re messy, they’re so delicious! 
For last night’s feast, we used Syberg’s Wing Sauce.  Syberg’s is a St. Louis restaurant famous for their wings, but with this recipe, you’ll be even more famous for yours!   In true St. Louis fashion, it's got a little sweetness to the sauce, but use enough and you'll be running for your glass of milk! 

Hot Wings... mmmmmmmmm.....

Hot Wings
makes enough for 12 servings


5 – 6 lbs of Chicken wings
1 tablespoon Italian seasoning
1 tablespoon Old Bay seasoning
1 teaspoon Seasoning salt
1 teaspoon pepper
1 bottle of Vegetable Oil
1 cup flour
1 jar of favorite Hot or Wing Sauce