Posted in Must Make, Soup

Creamy Pumpkin Bacon Bisque

I’m not normally a savory pumpkin fan, but this…THIS changes everything. Pumpkin and mascarpone cheese marry into a heavenly  bliss of fall. Topped off with maple bacon, this is the perfect beginning to October. Break out the fall decor, and welcome the season of spice and everything pumpkin. 

I like to be the pumpkin fairy and deliver these beauties in fun, little jars that make the perfect lunch portions. 

Creamy Pumpkin Bisque with Bacon

By: Bekie A

1/2 cup each of diced onion & celery

3/4 cup of diced carrot

5 garlic cloves

1 1/2 tsp thyme

2-3 Tbsp of Butter

2-3 Tbsp Olive oil

3 cups of chicken broth

16 oz mascarpone cheese

1/2 cup shredded Parmesan

1/2 cup whipping cream

1 can of pumpkin 15 oz

Salt & pepper to taste

1 Tbsp maple syrup

1 Tbsp cornstarch

Sprinkle/dash of nutmeg, turmeric, and red pepper
Maple Bacon for topping


Sauté diced veggies and garlic  in a large stock pot with the oil, thyme, and butter. Once they begin to soften, add the chicken broth. Add cornstarch and maple syrup. Using a hand held wand or processor, purée mixture. Add in pumpkin and spices. Cook for 2-3 minutes on medium heat. Turn to low and add in cheeses and cream. Whisk or purée once more until creamy.


Serve topped with maple bacon.


My husband loves meat, so I added store bought poblano cheese pork meatballs. 


Either way, enjoy!


Posted in Dessert

Cowgirl Pots De Creme

Created for a special cowgirl’s 40th birthday, this is one, over the top, sassy, sweet, decadent dessert that comes in a classy, glassy jar. Layered with sea salt caramel, and dark chocolate, peanut butter pots de Creme, give me a “yee haw!”

Cowgirl Pots De Creme

By: Bekie A

1 cup of homemade Sea Salt Honey Caramel Sauce | spicechicksofdrip

1/2 chocolate chips

1/2 cup half n half

2 tsp of Mexican vanilla

1/2 cup peanut butter

1/4 cup of chopped pecans


In a large glass jar, add chocolate chips and half n half. Microwave for 40 seconds. Stir until smooth. Add in peanut butter, and vanilla.  Layer with caramel sauce in 4 wine glasses, 4 small canning jars, or 2 medium glass mugs. Top with chopped pecans.


Spoons up cowgirls! 

Posted in Uncategorized

Chocolate Banana Breakfast Bread

My grandma was famous for her chocolate cake, which I may post on another date. This morning as I made the banana bread that she loved with her old measuring cups, I found my way to putting a little of that special cake into the bowl. Remembering the towering pecan trees in her yard, we had to top it off with whole pecans. The result is a rich chocolate banana bread that is decadent and worthy of a special occasion with special people close to your heart.  There is an option to choose between coconut oil and butter in this recipe. If you like the hint of coconut sweetness, choose it. Or if you prefer a buttery finish, choose the butter. 

Grandma’s measuring cups  
Chocolate Banana Breakfast Bread

By: Bekie A

3 bananas mashed

1 cup of sugar

2 heaping Tbsp of cocoa powder

Pinch of salt about 1/4 tsp

2 eggs

2 tsp Mexican vanilla 

1 heaping cup of self rising flour plus 1 Tbsp

1/2 cup of coconut oil or 1 stick of melted butter

1/2 cup chocolate chips

1/4 cup of pecans

Chocolate ganache

1/2 cup if chocolate chips

2 tbsp of coconut oil or butter


Whisk together sugar and bananas until creamy. Add in vanilla, eggs, butter or coconut oil, and then add in everything else stirring between ingredients. Reserve the pecans. Pour into a buttered 12 inch round pan, or layer into two 8 inch pans or make 9×5 loaf. Sprinkle pecans on top.


Bake on 350 for 20-25 min until center is no longer gooey. For 9×5 loaf, cooking time will increase to 30 minutes.


You can dust with powder sugar, or drizzle with the chocolate ganache.


I chose the ganache😄 

Ganache Directions

Place ingredients into a large glass bowl and microwave for 30-45 seconds. Stir until smooth.

Posted in Uncategorized

Spicy Bacon Balsamic Fig Butter

You read that right! Rich Salty bacon marries with the tang of balsamic, the heat of chipotle in Adobe sauce, and the fruity sweetness of figs. Layer on pizza crust with a sprinkling of blue cheese and arugula, or smear over a juicy steak. Tonight, I spooned it right on top of my Feta Patty Melt.

Spicy Bacon Balsamic Fig Butter

By: Bekie A

1/2 cup fig butter

1 tbsp of chipotle in Adobe sauce

1/4 cup of good syrupy balsamic vinegar

1 heaping cup crumbled bacon

1 tsp jalapeño olive oil or regular olive oil


Heat the fig butter in a glass jar for 30 seconds. Add in balsamic vinegar, adobe sauce, and oil. Microwave for 45 seconds to 1 minute, or heat on the stovetop until combined, and hot.   

Add in bacon. Stir and cook for 45 seconds more.


Spoon into a sterilized jar.


Serve on your favorite meat!  


On my patty melt👍  

Posted in Breakfast

Sky-High Breakfast Bake

Leftover rolls by themselves are crusty and no longer appealing. However, they can be made into something glorious: A Sky-High Breakfast Bake layered with cheese, spices, and bacon.  

Sky-High Breakfast Bake

By: Bekie A

5 rolls torn into small pieces

6 eggs

2 tbsp of melted butter

1/2 cup whipping cream

1/2 milk or buttermilk

1 tsp garlic salt & fajita seasoning

Cracked pepper

1/2 tsp baking soda

1/2 cup of Faga yogurt

1 cup of egg whites (or add 2 more eggs)

1 cup of crumbled bacon

3/4 cup of Colby jack cheese mixed 

1/2 cup Colby jack cheese reserved for the topping


Tear the rolls into small a pieces and place in the bottom of a 2-quart buttered baking dish.


In a large bowl, whisk together everything except the cheese and bacon.  Pour the egg mixture over the rolls and toss to coat thoroughly. Pour the 3/4 cup of cheese over the top and toss again. Add in bacon and toss again. 


Top with the remaining 1/2 cup of cheese.


Bake on 350 for 20-30 minutes until the center is cooked through and the center puffs.


Slice and serve alone, or top with your favorite sauce.   

In my case, I had leftover Hatch Coulis to pour over the top.


Posted in Dinner

Ultimate Twice Baked Potatoes

Stuffed with cream cheese, bacon, Parmesan, Greek yogurt, and a sprinkling of broccoli, these loaded potatoes hit the spot. They also pair nicely with a luscious, green salad. Hot and ready in 20 minutes, your family will love you.  

Ultimate Twice Baked Potatoes

By: Bekie

1/2 cup cream cheese softened

1/4 cup bacon crumbled 

2 tbsp softened butter

1/2 cup Greek yogurt (Faga) or sour cream

1 tsp Onion powder

1 tsp Garlic salt

Cracked pepper

Dash of Cayenne 

1/2 cup fresh grated Parmesan. 

1/2 cup of broccoli (cooked & processed)

10 slices of white cheddar cheese, or Swiss


To save time, I microwaved 5 large potatoes in a Potato bag on the potato setting (lazy right?). If you don’t have a potato bag, wrap the potatoes in a damp paper towel. 

Once cooked through (about 6-7 min), cut the potatoes in half and assemble on an oiled baking sheet. 


Using an ice cream scoop, scoop the center of the potato out into a large bowl.

 Add in the butter, yogurt, cream cheese, and seasonings. Then add in Parmesan, bacon, and broccoli. 

Scoop two scoops into each potato. Then smooth it down.


Top with your favorite sliced cheese. I used both white cheddar and Swiss. 


Bake on 375 for 10 minutes. Then broil for 2 minutes until cheese is golden.



Posted in Breakfast

Buttermilk Blueberry Pancakes with Blueberry-Maple Syrup

My oldest son loves homemade blueberry pancakes, especially with Blueberry Maple Syrup. However, I reserve this treat for special occasions. Away from the demands of home, the lake house was the perfect place to whip up this breakfast favorite.

 Buttermilk Blueberry Pancakes with Blueberry-Maple Syrup
By: Bekie A

Buttermilk Blueberry pancakes

1/4 cup whipping cream

3/4 cup of buttermilk (3/4 cup of milk with 1 Tbsp of Vinegar or Lemon Juice)

4 eggs separated

1 stick of melted butter

1/4 cup of pure maple syrup

2 cups of self rising flour

2 tsp vanilla

Dash of Salt

Lemon zest

1-2 cups of fresh blueberries


Separate yolks and egg whites. Whip egg whites until stiff peaks form. 


In another bowl, whisk together cream, buttermilk, vanilla, maple syrup, butter, and egg yolks. Add in flour and stir until smooth. Add in lemon zest and salt. Fold in egg whites gently.   

Gently add in blueberries. Scoop 1/3 cup of mixture onto a buttered skillet or iron skillet on low heat. Once bubbles form, flip and cook for 45 seconds-1 minute more.


 Buttery, Blueberry, Maple Syrup

1 tbsp butter

1 cup of blueberries

1 cup of maple syrup

2 tsp vanilla 


Fill a large mason jar with 1 cup of pure maple syrup. Add in 1 tbsp of butter, and 1 cup of fresh blueberries.  
 Microwave for 2-3 minutes stirring between each minute until mixture because thick and blueberries plump and some May pop. Add in vanilla and allow to cool before handling.


Then drizzle over pancakes & serve!



Posted in Uncategorized

GF Goji Berry Chip Bars

After a long day of school, we were all craving chocolate chip cookies. Unfortunately, I’m trying to make sure their afternoon snacks contain healthy nutrients and don’t take forever to make. Thus, GF Goji Berry Chip Bars were born.

GF Goji Berry Chip Bars
 By: Bekie A

1 stick of melted butter

1/2 cup coconut oil

1 cup of maple syrup

2 XL eggs

1 1/2 tsp vanilla

Dash of Cinnamon

3/4 tsp of baking Soda & salt

2 cups of quick oats

1 cup of almond flour

3/4 chocolate chips

1/4 cup of dried goji berries


Mix together the butter, coconut oil, maple syrup, vanilla, and eggs. Add in baking soda, oats, salt, cinnamon, and almond flour. Then stir in chocolate chips and goji berries. 

Spread into a buttered 9×13 pan and bake at 350 for 12-14 minutes 
 Eat while it’s warm and crumbly, or cool and cut into squares.  

Posted in Breakfast

Potato, Chorizo, and Egg Taco

Breakfast of Champions!    

Potato, Chorizo, and Egg Taco

By:Kim B

4 Servings at least.

2 large baking potatoes

1 package of chorizo sausage, pork or beef, with casing removed

1 tablespoon butter

4 eggs

Shredded cheese, (optional)

Sliced avocado, (optional)

4 tortillas, corn or flour

Oil and butter for cooking


Wash and dry 2 large baking potatoes, poke holes then microwave on potato setting for 2.

Heat skillet over med heat and add a small amount of oil and cook sausage breaking into small pieces with back on wooden spoon. Cook thoroughly until brown and well done. Turn off heat.

When potatoes are done and cool enough to handle, cut into bite size cubes. Add to sausage with butter, stir to combine.


Taste for seasoning. May or may not need salt depending on sausage.

Warm tortillas, fill with sausage and potato mixture, top with cooked egg, shredded cheese and avocado if desired and enjoy!

Bon Appetite.