Conversations in the Kitchen #outofthekitchen

by Consumer Queen on April 24, 2014| 20 Pageviews

It’s funny how over the years how much your taste for food can change, my son once told me that his science teacher told him that his taste buds change every 7 years. Of course this was when I was trying to get him to eat salad to which he had never had a problem eating it before. You’ve heard me say many times that my kids are very picky eaters. I have found however, that getting my kids in the kitchen and getting them involved in cooking their own food has made a big difference. I started them out young and let them help me with some simple baking recipes first. #outofthekitchen

As they grew older we started working on recipes with more ingredients where they had to learn to measure and pour. While we still love our comfort food, we have slowly made simple changes to be a little bit healthier. I thought this was going to be a challenge, but since my kids have been helping me in the kitchen, we’ve been able to have deeper conversations about where our food comes from and how using fresher ingredients are better. If you could have only seen their faces when we talked about GMO’s, high fructose corn syrup and preservatives. You see, the things we teach our kids now will hopefully leave a lasting impression on them and stick with them when they grow up and have their own families. I often wonder what kinds of conversations all of these famous chefs had with their moms and dads in the kitchen. Did these conversations inspire them to become chef’s? Was it the memories of cooking in the kitchen with their parents that prompted their love for cooking for others? Face to face interaction is so important for the mind, body and soul. I can’t think of better way of enjoying company with your family, kids or friends then when you surround yourself with food.

William Sonoma Apple Pie


  • For the dough:
  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 2 tsp. granulated sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
  • 3 to 4 Tbs. ice water
  • For the filling:
  • 2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
  • thick
  • 2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 4 tsp. cornstarch
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
  • 1 egg white, beaten with 1 tsp. water
  • 2 tsp. granulated sugar


  1. Directions:
  2. To make the dough, in a food processor, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.
  3. On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.
  4. On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using leaf pie cutters, make rows of cutouts in the dough, spacing them 1/2 inch apart and leaving a 1-inch border along the edges, to create a lattice appearance. Reserve the cutouts for decorating. Reroll the dough scraps to make more cutouts. Refrigerate the lattice top and cutouts for 30 minutes.
  5. Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.
  6. Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.
  7. Let the pie shell, lattice top and leaf cutouts stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently invert the lattice top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the underside of the leaf cutouts with egg wash and gently press them onto the edges of the piecrust, overlapping the leaves slightly. Decorate as desired with the remaining leaves. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
  8. Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Want to know how to build a successful restaurant? Check out’s “Out of the Kitchen”, a glimpse into the inner workings of two successful restaurants. Meet the back of the house inner circle and see how face-to-face relationships keep customers coming back for more.

This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.


6 Months of Food Network Magazine for only $6!

by Princess Lacey on April 23, 2014| 44 Pageviews

Fill in the form to order a 6-month subscription to Food Network Magazine for iPad, iPhone and iPod Touch for only $6.

I love my cookbooks but using my iPad in the kitchen is so much easier! I just pull up the recipes and that’s it! LOVE THIS DEAL!




Powdered Peanut Butter…the best new thing next to sliced bread!

by Princess Lacey on April 23, 2014| 57 Pageviews

peanut butter

I love trying new food…especially when I find something unexpectedly that I really like! I had some friends that had told me about this powdered peanut butter and it sounded interesting…weird…but interesting. So I thought I would give it a try. I found out that I really enjoyed it. You can mix the powder with water to create creamy peanut butter. You can also stir in the powder to your pancakes and smoothies! Keep it on hand for food storage too! Lots of possibilities! But the best part is that it is better for you! It has 85% less calories from fat that traditional peanut butter!! So have you peanut butter and eat it too!



Delicious Pumpkin Cheesecake Recipe

by Consumer Queen on April 22, 2014| 102 Pageviews

Pumpkin Cheesecake

My mother in law made this Delicious Pumpkin Cheesecake Recipe at one of our family get togethers because she knows how much I love Pumpkin. It was so rich and creamy and of course I had to take the leftovers home with me. Who knows, maybe this Delicious Pumpkin Cheesecake Recipe will become a tradition in your home. Top with our Homemade Whipped Cream.

Delicious Pumpkin Cheesecake Recipe

Delicious Pumpkin Cheesecake Recipe


  • For the Crust:
  • 3 tbsp brown sugar
  • 1 stick of butter (salted)
  • 1 3/4 cups graham cracker crumbs
  • 1/2 teaspoon ground cinnamon
  • For the Filling:
  • 3 eggs
  • 1 egg yolk
  • 3 (8 ounce0 pkgs of Philadelphia cream cheese (let set at room tempurature)
  • 1/4 cup sour cream
  • 1 canned pumpkin (at least 15oz)
  • 1 tsp vanilla extract
  • 1 1/2 cups sugar
  • 1/8 tsp ground nutmeg
  • 2 tbsp all purpose flour
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves


  1. heat oven to 350
  2. Melt butter in medium bowl and add graham cracker crumbs, cinnamon and sugar.
  3. Mix well and flatten the mixture in your pan to form crust.
  4. Beat cream cheese in a medium bowl until smooth.
  5. Then add your pumpkin, sugar, sour cream, eggs, egg yolk, vanilla, pumpkin, nutmeg, cinnamon, and cloves to your bowl and mix well.
  6. Pour onto crust and spread evenly.
  7. Cook in oven for 1 hour.
  8. Remove and let set for 15 mins.
  9. Cover and refrigerate for 4 hours.
  10. Want to add our homemade whipped cream to the top? Check out this recipe:
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


Bacon Wrapped Meatloaf Recipe

by Consumer Queen on April 21, 2014| 150 Pageviews

Bacon Wrapped Meatloaf

You know and I know that anything wrapped in bacon is bound to be delicious. This Bacon Wrapped Meatloaf Recipe was inspired by my friend Wes who is the meat manager at my local Homeland on 2nd and Santa Fe. I love that I can always go to him for some inspiration when I’m having the I feel like I’m cooking the same old thing blues. So we took my husbands meatloaf recipe and gave it a twist.  However, if you live in Oklahoma you can stop by and Wes will make you one with his secret Bacon Wrapped Meatloaf Recipe!

Bacon Wrapped Meatloaf

Bacon Wrapped Meatloaf


  • 1 1/2 lb ground beef (85/20)
  • 1 pkg of Lipton Onion Soup Mix
  • 1 egg
  • salt & pepper to taste
  • 1 pk of bacon


  1. Preheat oven to 350
  2. Mix ground beef, soup mix, egg, salt and pepper in a bowl
  3. Form loaf
  4. Wrap in bacon
  5. Cook 1 hour , temp should be 160 internally
  6. Tip: Tie butcher string around the loaf to keep the bacon tightly wrapped while cooking
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


Healthy Chocolate Shake

by Princess Lacey on April 18, 2014| 262 Pageviews

chocolate shake

Healthy Chocolate Shake

Need a chocolate fix?! This is one of my favorite “healthy” milk shakes! My husband modifies this and has to for breakfast a couple times a week.

It’s only a few ingredients but it sure is tasty!

Healthy Chocolate Shake


  • 2 cups ice
  • 1 banana
  • 2 cups chocolate soy milk
  • 1-2 tablespoons of peanut butter


  1. In a blender mix together the ice and banana. Once those are combined slowly add in the milk and peanut butter. Mix until smooth!
  2. Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


Grilled Asparagus

by Princess Lacey on April 16, 2014| 296 Pageviews


One of my favorite veggies is asparagus. I’ve tried preparing it many different ways but this is my favorite….and it’s so easy!

First prepare the asparagus by rinsing it off and cutting off the base. I normally cut about an inch off.  If you take a piece and bend it, where it snaps is a good place to cut it.

Place the asparagus on a sheet or 2 of foil. Take a lemon and cut it in half. Take once half and squeeze the juice over the asparagus. Take the other half and slice it and place it on the asparagus.

Spread 1 tablespoon of minced garlic on the asparagus. Add about 1 tablespoon of butter cut into pieces on top of that and sprinkle with salt and pepper. That’s it!

Place on the grill for about 15-20 minutes. You want the asparagus to be tender but still have a little crisp to it!



Roman Meal Bread Review

by Princess Allie on April 15, 2014| 247 Pageviews

Roman Meal bread

I participated in an Influencer Activation on behalf of Mom Central Consulting for Roman Meal. I received product samples to facilitate my review and a promotional item to thank me for participating.

I am extremely excited to share my experience with Roman Meal Bread! I hadn’t enjoyed Roman Meal since I was a child and wow, did the memories come flooding back!

I could taste the freshness with the first bite! Roman Meal has partnered with tons of bakeries nationwide and internationally to provide “baked fresh locally” bread to everyone regardless of location! Roman Meal has a great texture and is ideal for spreading condiments and toppings as it held up without tearing on my attempts at spreading butter and peanut butter! That was one of the biggest selling points for me! Click HERE to enjoy some great Roman Meal Recipes!

Whole Grain STamp

I went ahead and checked out the ingredients even though the packaging clearly stated 100% whole grain, because let’s face it, we must still check! I was pleasantly surprised to see “course whole wheat” as the very first ingredient! Studies have shown whole grain intake may reduce the risk of heart disease, as well as aid in digestion and weight loss!

The smell, texture, and taste were all absolutely spot on for me, so I took a chance and called in the pickiest eater in the house, my 15 year old son who doesn’t deviate from his “brands.”  He reluctantly tasted and asked why have I not always used that bread!  Good question, son!

Check out Roman Meal on Facebook and Twitter as well as click HERE to sign up for the Roman Meal Newsletter!

For more fun, Enter the Roman Meal Facebook sweepstakes here:

  • One grand prizewinner will receive $2,500; several others will win free bread coupons!
  • This sweepstakes ends April 30th.



Easy Lemon Pepper Shrimp

by Princess Lacey on April 14, 2014| 380 Pageviews

lemon pepper shrimp


My 6 year old sometime is a picky eater. She’s not too bad, but sometimes it can be difficult. One thing that I find funny is her favorite foods are pickles, shrimp and steak!

This little girl loves her shrimp! I love that it’s so easy to make. Shrimp thaws quickly and cooks up quick….did I mention it’s tasty!

You can make shrimp gumbo, shrimp and grits, coconut shrimp….now I’m just sounding like Forrest Gump!

This Lemon Pepper Shrimp is one of my favorite ways to prepare shrimp. First, it’s easy. Second, it’s Fast. Third, it taste great!

Easy Lemon Pepper Shrimp


  • 1-1½ lbs raw shrimp
  • 1 stick butter
  • 1 lemon
  • Fresh Ground Pepper to taste


  1. Place the shrimp on a 13x9 pan or a cookie sheet with edges. Put the butter into small pieces and place on top of shrimp. Sprinkle with pepper. Slice up the lemon and put on top of shrimp.
  2. Bake at 350 degrees for 15 minutes. You can stir it around a few times while cooking.
  3. Serve over rice or pasta!
  4. Enjoy
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin




Ragú Makes Family Mealtime Easy #NewTraDish

by Consumer Queen on April 10, 2014| 349 Pageviews

Disclosure: I am a Ragú​brand representative and have been compensated for this post.

They say the family that eats together stays together. I know I am not the only mom who is constantly on the go and let’s face it, dinner can sometimes get kicked to the bottom of our list of things to do leaving us scrambling at the last minute. On days like those I try to make what I call my semi-homemade recipes. I like to keep certain staples in my pantry that I know that I can pretty much count on to be a key ingredient. Ragú is one of those staples that we can always rely on.

I have two teenagers in my house now and everyday, I keep thinking about how much time I have left with them at home. We have really made it a point to try to eat dinner at the table at least 3 times a week if not more. This gives us time to sit and talk about what’s going on at school or just general conversation. Dinner time is about the only time I can pry all of the electronics away from my family and have a REAL conversation. Ragú​ makes making a meal on those difficult busy days easy and it’s something I can feel good about serving my family. Check out our Spaghetti Boats recipe.

Did you know:

  • Ragú Old World Style® Traditional Sauce is made with 11 juicy tomatoes making it its richest, thickest recipe
  • Ragú has the Authentic Italian taste American family’s love and a variety of great tasting, quick and easy to make family favorite recipes.

  • Ragú has a TON of great recipes to choose from on their website making planning your dinner menu effortless.

I can tell you I literally have more than 8 jars of Ragú​ in my pantry right now. From spaghetti tacos, lasagna, chili mac and more, your sure to find something your family will love.

Want to know more about Ragú?

Follow them on Facebook for even more recipe ideas.

Visit to enter the Ragú Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Italy for a family of four.

NO PURCHASE NECESSARY. Legal residents of the 50 United States (D.C.) 18 years and older. Ends 5/6/14. To enter and for Official Rules, including odds, alternate method of entry, and prize descriptions, visit Void where prohibited.

NO PURCHASE NECESSARY.  Legal residents of the 50 United States (D.C.) 18 years and older.  Ends 5/6/14.  To enter and for Official Rules, including odds, alternate method of entry, and prize descriptions, visit  Void where prohibited.

This is a sponsored conversation written by me on behalf of Ragú® Official New Tra-Dish. The opinions and text are all mine.


Like us on Facebook for more recipes and tips!