Rachel Schardt
This beauty of a gem belongs to Butter Believe.

Starting out with the new lifestyle and way of eating one has to go through the pantry and fridge to look at the labels and read all the harsh additives and what not to see if it's trash or keep.

It will be a slow process but this also give one time to hone those kitchen witchery skills to make better and healthier products at home. Why spend good $$$ when you can make it cheaper but healthier? I've been doing this for a while but if your just starting out making it yourself it's worth it and with time and practice you hone these skills and mass market products will be a thing of the past.

So I am sharing with you a few recipes that will help you get started on this journey if you so choose to do it.

Recipe: Coconut Oil Mayonnaise

Makes about 1 1/2 cups mayo.


1 whole, pastured egg
2 pastured egg yolks
1 T dijon mustard
Juice of ½ small lemon
½ teaspoon sea salt
Pepper to taste (I like a few shakes of white pepper) <- I agree with this, I use white pepper as well
½ cup quality olive oil
½ cup coconut oil, extra-virgin or refined 
Secret ingredient: 1 T plain whole milk yogurt, plus an additional 1 T whey (optional)


In a blender or food processor, mix the eggs, yolks, mustard, lemon juice, salt and pepper. Melt your coconut oil over a very low heat, just to let it turn from a solid to a liquid. You do not want it hot, or it will “cook” the eggs.

Now, you’re going to need to slowly pour in your oils while your food processor/blender is running at a low speed. You need to do this very slowly, just pouring a very thin stream—pouring through the two little holes in the lid of your food processor help to accomplish this. Once all the oils are emulsified, add in your yogurt and/or whey if you’d like. The yogurt gives it a semi-sweet and tangy flavor and can help it stay fresh, but the whey is what will really help the mayo keep longer (about a month, versus a week or so). Refrigerate and enjoy! ( Please to make sure that you thank Butter Believe it this recipe!)

                                           This gem right here comes from Nom Nom Paleo

The Picture above is coconut butter. Now I did ask if I could use my emulsion blender and apparently that's a no go you need a kick ass blender or food processor to make this. She's got tons more recipes that you can check out (here)

When you look at the index don't get scared that she has so many wonderful recipes. Just start with basics. She has such recipes as: Ghee, Guacamole, Homemade Vanilla Almond Milk, Magic Mushroom Powder, and more. She also has book out with the same name (Nom Nom Paleo).

                                            This comes from a pack house of recipes, check em out! (here)

The great thing about making broths and stocks is that yes you can- can them up and use for recipes in the future that call for them. I have done this many times and sadly I have none left. Thanks to Stupid easy paleo I can make them better and healthier! 

I'm going to leave you with some websites and what not like always links galore! I want to say the following that none of the pictures posted are mine, they are linked back to their owners for credit and thanks for the awesome work they have done in helping newbies like myself to this lifestyle. Thank them for their hard work, congratulate them for books they have written.

Now for the links!

http://www.multiplydelicious.com/thefood/recipes-2/paleo/ if you look below the drop menu she has all the recipes zipped so you can download them all.
http://theprimalpantry.blogspot.com/ scroll down and look on the right hand side of her page and you will pantry. Some are homemade and store bought.
http://www.phoenixhelix.com/2014/06/22/link-love-50-paleo-aip-condiments/ lots of links here.
http://janeshealthykitchen.com/recipes/#.VJWVy14AM lots of recipes here
Rachel Schardt

Nothing beats being healthy!

We have been discussing about the Paleo diet for a bit now. More so since hubby has been diagnosed with IBS (thanks Army). I already do the non-gmo thing for health reasons. That might be another post all together.

With the paleo diet/lifestyle the main thing is eating healthy. Meaning if you can't pronounce it why are you going to eat it? Adding more vegetables and fruits to our diet and eating more lean meat, which we do anyways.

I'm also looking at going gluten free for many of reasons and cutting back on sugars that make no sense. Seriously have you ever stopped and read the labels? Case in point. We love sweet baby ray's bbq sauce. But there is so much sugar that it's unreal.

OK so the first ingredient is HFCS (sugar), Next is brown sugar (2), Pineapple juice (3), Molasses (4), More Corn Syrup (5), Sugar (6), and lastly Tamarind (7). WTF are they hiding with so much sugar? Why do you need that much sugar in your product?????

This is what I am talking about....tooo much sugar and salt and things I can't pronounce. I'm not a chemist I'm a consumer and that is about to change. I am going to tweak all the recipes that we love and make them more paleo with some tweaks to that too.

The great thing is that you can make this lifestyle fit you, not the other way around. I'm sorry not giving up my coffee. Sorry not giving up my bread but I know that I can make gluten free bread and still be happy. Yes I can make cookies and pies but make them where we don't feel as guilty and with ingredients that I and my husband can pronounce.

Great thing is Paleo is back to basics with food. There are no GMO's in what we consume. It's not all about calories, sugar and salt; more about a healthy balance between them and making sure that what we eat is the right thing to eat. With so many cases of IBS, Hormonal issues, Auto-Immuno issues and more what makes you think why it's happening? It's the things we eat and how much we eat VS how much we move.

Let's face it we have all gotten lazy as we get older and the expansion of technology as great as is it, it's not helping us move. We drive everywhere, no longer do we walk, run, ride bikes and just enjoy being outside. No we are inside behind computers, tablets, smartphones and video games. This is what we do now. 

I can honestly say not anymore in my house. we starting a food rejuvenation movement! If I can make it from scratch using healthy fats, ingredients that I can say/pronounce then look out world! No more sluggish mindless eating (not that we have been doing that) it's done and we are not looking back!
Rachel Schardt
Another reason to keep pumpkin puree

The smell of spices in the air and leftover pumpkin puree in the fridge, oh how the holidays delight with fresh baked goodies coming out of the oven. I love the smell of pumpkin baked goodies coming from oven (which that I do not like).

Remember that cookie book I told you about? You know that one that belonged to my hubby when he was a wee little boy, yup from the same cookbook but with slight modifications.  I used homemade pumpkin puree and 1/3 less fat cream cheese for the frosting.

Pumpkin Bars

2 C. of sugar (Dixie crystals is GMO free :) )
1/2 C. vegetable oil
1 can (15-16 oz.) pumpkin puree (if using homemade it's 1 C.)
4 eggs, beaten
2 C. baking mix (bisquick or store brand)
2 tsp. pumpkin spice ( use 1 tsp first then if needed add the 2nd)
I also added vanilla to help perk up the pumpkin flavor (1 tsp.)

Heat oven to 350 degrees. Beat the first 4 ingredients for about a 1 min. Stir in the remaining ingredients. Mix well about 3-5 min. Pour into a greased jelly roll pan (15 1/2 X 10 1/2 X 1-in.). Bake for 25-30 min. or until tests done. Cool and then frost with cream cheese frosting.

Cream Cheese Frosting

1 pkg. (3 oz.) cream cheese, softened
1/3 C. butter or margarine, soft
1 tbsp. milk
1 tsp vanilla
2 C. powder sugar

Beat the first 4 ingredients until creamy. Stir in powder sugar until smooth and to desired consistency.  

*Ok I used an 8 oz. pkg. of cream cheese and followed the rest of the recipe. I had no problems and it help make the frosting slightly thicker like frosting should be. *

Rachel Schardt
Oh so small yet oh so good

I usually ask for these as my christmas present from my granny and her buttery velvet pound cake. I make these every other year or so for christmas. Nothing like velvet yummy goodness of sugar cookies with pecans covered in powder sugar. Ok now for the recipe.

Mexican Wedding Cookies

1 cup unsalted butter, at room temperature

1/2 cup confectioners’ sugar, plus more for coating baked cookies

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour, plus more for dusting hands

1 cup pecans, chopped into very small pieces


Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.

Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in 

the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With 

floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to 

dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake 

for  40 minutes. When cool enough to handle but still warm, roll in additional confectioners' 

sugar. Cool on wire racks.

Rachel Schardt

Yup them, about 3 dozen...might need to make more?

A long, long time ago in a galaxy far away...well it might seem that way to the hubby. Oh yeah where was I...A little boy bought a cookie cookbook for him to learn to make cookies with her. This was no ordinary cookie cookbook, no sir it wasn't. This is the old 1980's something cookie cookbook from Betty crocker. Yes girls and boys this cookbook does exist and I have copy.

                                Yup this copy of lovely yummy goodness is in my house!

Ok I make a couple of the cookies out of it every year and this year I made peanut butter cookies. So I will repost the recipe. Thank Betty Crocker or whom ever for having it published.

Peanut Butter Cookies

1/2 C. granulated (white) sugar
1/2 C. packed brown sugar ( I used light)
1/4 C. butter or margarine, softened
1/4 C. shortening
1/2 C. -1 C. peanut butter
1 egg
1 1/4 C. all purpose flour (not self-rising)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Mix the first 6 ingredients together. Stir in remaining ingredients. Cover and refrigerate at least 3 hours.

Heat oven to 375 degrees. Shape into 1 1/4 in. balls or use the mini cookie scoop. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake until light brown, about 9-10 min. Cool 2 min. Remove from cookie sheet. 
Rachel Schardt

Yup that's right National Sandwich Day!

Ahh the smells of fresh baked bread with local farmer's cheese and local raised meat= National Sandwich day. I had to post the picture cos seriously sometimes I want someone else to make me a sandwich.

There are so many great sandwiches how does one even choose, heck let alone all the restaurants that are out there celebrating the single most perfected lunch meal ever the sandwich. There is nothing better than toasted bread with some cheese and meat and whatever else your little hearts desires for a sauce. Even when it's cold outside a warm sandwich hits the spot.

So with out delay....or with so you can do what I do most the time...drool. I give you and introduce you to some of the recipes that are on the web by not to so famous persons and let you explore their blogs and or websites as well.

Rachel Schardt
                                                      Hubby got me the little guy!

We all know that I love a good kitchen gadget and now they are becoming multi-purpose! Here's what it says it can do. All I know is it makes perfect rice. Hoping soon to do more than just rice, but we do eat alot of rice!

  • Perfectly prepares 4 to 12 cups of any variety of cooked rice
  • Steams meat and vegetables while rice cooks below
  • Easy-to-use, digital controls with automatic Keep-Warm and White Rice, Brown Rice, Sushi Rice, Quick Rice, Steam, Slow Cook, Sauté-Then-Simmer, and Cake functions
  • Slow Cook function creates all your homecooked favorites!
  • Sauté-Then-Simmer™ function provides high heat for sautéing the automatically switches to simmer once liquid is added
  • Includes Steam Tray, Rice Measuring Cup and Serving Spatula

You can pick this bad boy up from walmart. I will say that the Aroma website has tons of rice cooker recipes. Now if I can just figure out how to do porridge without that damn feature on my rice cooker.

Check out the recipes here. If you find one that works and is yummy make sure to share on the website!

Another great feature about rice cookers is that the military and dorms smile on these incredible  little machine of cooking goodness. They are quick (brown rice does tend to take a little longer) and some even come with steam baskets so you can do rice and steam veggies or meat to serve with or on top of the rice. Love it!!! Another bonus is easy to clean and doesn't take up much space at all.

And now for the linkies you all love so much!

Rachel Schardt

If your like me and you love to bake, be it sweets like muffins and cupcakes, or super yummy sweets such as cakes, pies and more and notice that the more elaborate the recipe the more the elaborate the flavorings you need.

Now I am know for stocking up on that cheap vanilla extract that smells like alcohol drowned in vanilla bean or what ever imitation flavor they call vanilla is. Then the taste of same said extract is enough to choke a horse because the alcohol is over powering. The other side is that you have a recipe that you make that calls for a tsp. of lemon or orange extract and that is the only time you use it...and realize how much money is wasted on these flavoring concoctions that you have no idea how to pronounce or let alone need a chemistry degree to translate the list of ingredients.

Well look no more. With today's economy being what it is....more and more people and home foodie cooks (yours truly) are going way back into the cookbooks of yore and are now creating our own extracts. So I will give you the information what to do and of course the links to create your extracts.

The first thing to remember is this the higher the quality the better the product. Understand also the amount ratio to use when making any extract. The base start is usually always as follows:

      For 8 oz. of said extract you are making you will want to use 1 cup of vodka and 3/4 cup of extract flavoring.

This is where the imagination can run free. Think of all the flavor combos you can come up with. Blueberry lemon extract, or go nuts and do a coffee berry flavoring that would help wake up the senses of the nose so early in the morning. 

Please please what ever you do...do not use cheap ingredients. I have learned about this the hard way. But homemade extracts will make awesome Christmas present for those foodies in your life.

Here are the links to recipes.







Rachel Schardt
<3 this picture...belongs to http://shaunasever.com/

In the realm of me being frugal or as hubby says a cheapskate (why thank you hunny) I figured why not try the ever so loved pinned recipe of homemade flavored coffee creamer. I do love and mean do LOVE international delights coffee creamer. The flavors, the creamy yummy goodness in my coffee...but I don't like all the ingredients that I can't pronounce or heck even spell.

So far every mix I have made from pinterest account on my make your own board I have loved or usually tweaked to make it suit my family. Mixes are usually good like that. I have to say this recipe can use a little tweaking to make the flavor you want pop or stand out in your coffee.

You will see many recipes but they all have the same combo. What...what's the combo? 1 14oz. can of sweetened condensed milk, 1 3/4 C. of milk and flavor syrups. 

This is the most common pin that you will see floating on FB:

                                               Not very appealing but hey it's pinterest

So I did end up making this and here's what I will say. First I hate opening small cans of uber sweet condensed milk. Hubby and padawan on the other hand yeah they love the sweet sticky stuff. SMH if they only knew you use that stuff to make fudge but that's another post.

Here's the recipe I did:

1 14oz. can sweet condensed milk
1 3/4 cup milk
2-3 Tbsp Torani syrup (and again no I am not sponsored by them but I soooo wish I was)
you want a good and I mean good reusable container. I got mine from walmart it's a rubbermade and I paid 1.28$ for it.

Ok here we go directions!

1. Open and empty condensed milk into your reusable container. This step takes a minute or a long minute a very long minute.
2. Once your condensed milk can is empty add the milk. If you want a creamier or richer base use half and half or go wild and crazy and use heavy cream.
3. Add 2-3 tbsp. of your favorite coffee house syrup. You might have to add more give or take how it tastes.
4. Shake that baby (after you know the cap or what have you is secure) shake to make sure that everything mixes well.
5. Make that nice cup of coffee and try your creamer out.
6. Store in the fridge up to 3 weeks if it even lasts 3 weeks...well I know in this house it don't but meh.

Now for the links to many different flavors. I will suggest that if you want a nice vanilla flavor that isn't very heavy with alcohol to try vanilla bean paste. A little bit of the stuff goes a LOOOONG way.

Now for the links and nice cup of coffee for myself!


Rachel Schardt
~King Author Flour ~

I think I have gone crazy with my MYO (Make Your Own) of late. I have a couple cans of pumpkin due to me normally making 2 pumpkin cheesecakes....Yes I said pumpkin cheesecake. Well I want donughts but not fried (we don't get along).  Well when you want something sweet donughts are both sweet and savory...so why not!

Well having to figure out how to do this I am using 2 different types of recipes. One is a yeast recipe but the 2nd recipe is how to bake said donught goodness. So I am enclosing both recipes. You can see which way you like better; fried or baked.

Here is the recipe for Pumpkin Yeast Donuts: It's from a fellow Blogspot user here

  • 1 cup milk
  • 2/3 cup sugar (139 g, 4.9 oz)
  • 2 TB instant yeast
  • 2 tsp. salt
  • 2 large eggs
  • 1/3 cup shortening
  • 1 cup pumpkin puree (252 g, 8.6 oz)
  • 6 cups all purpose flour (767 g, 27 oz)
  • 1 TB cinnamon
  • 2 tsp. pumpkin pie spice
  • vegetable oil or shortening, for frying
Cinnamon Sugar Topping:
  • 1 cup sugar
  • 2 TB cinnamon
  1. In a large bowl or the bowl of a stand mixer combine t0gether your milk, eggs, and pumpkin puree. Add your flour, sugar, yeast, salt, shortening, and spices to the bowl. Mix together until a rough dough forms. Cover the bowl with plastic wrap and allow to rest for 20 minutes. After 20 minutes begin kneading by hand or use the dough hook attachment for the stand mixer. I prefer to knead this dough by machine because it is relatively sticky, especially in the early stages. Knead by hand for 5-7 minutes or by stand mixer set on medium speed for only 2-4 minutes. It does not need to develop a lot of gluten it just needs to be nice and smooth. This will give you a tender doughnut.
  2. Return the dough to a lightly oiled bowl, unless it is in a stand mixer bowl. Then cover the bowl with plastic wrap and allow it to rise for 60-90 minutes, or until it has almost doubled in bulk.
  3. Turn the dough out onto a well floured counter and gently deflate. Roll to 1/2-inch thickness and, using a doughnut cutter, cut into doughnuts. You can also use a large 3.5″ round cutter then use a small 1/2″ round cutter to cut the center doughnut hole out. Leave the doughnut right on the counter and cover them with lightly oiled plastic wrap and allow them to rise for 30 -50 minutes, or until they are slightly puffy.
  4. Combine your sugar and cinnamon into a large enough bowl that you can toss your doughnuts in it to coat them with the sugar/spice mix.
  5. Heat your oil or shortening in a deep fryer or a wok to 350 degrees. I used the wok because I need a lot less oil for the frying process. Place in a few doughnuts at a time, and fry about 1 minute per side. Remove the doughnuts from the oil with a slotted spoon or a spider skimmer to a sheet pan lined with paper towels. Quickly and carefully (they are hot!) place one doughnut at a time into the sugar and cinnamon mix and toss to coat. Continue frying and sugaring the rest of the doughnuts. Allow them to cool on a wire rack for 10 minutes or so before eating.
* Doughnuts stale rather quickly so it is important to eat them all up before the end of the day!
Now if you want to use that recipe like me but bake it instead of frying it just follow these directions:

Yeast-Raised Doughnuts Without a Pan

Step 1
Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Depending on the size of your recipe, you may need to prepare a second baking sheet.
Step 2
Prepare the yeast-raised dough in a large bowl, according to your recipe. Lightly flour a clean, flat surface, such as a counter.
Step 3
Knead your dough on the floured surface until smooth. Gather the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap and set in a warm spot.
Step 4
Allow the dough to double in size, then remove it from the bowl. Divide the dough into even pieces for round doughnuts. Shape them into round, flat balls. Alternatively, roll out the dough to about 3/4 to 1 inch thick. Use round cookie cutters in two different sizes to create ring doughnuts.
Step 5
Arrange the doughnuts on the prepared baking tray with plenty of room between each. Cover them loosely with greased plastic wrap and place the tray in a warm spot. Allow them to double in size.
Step 6
Bake the doughnuts in the preheated oven for 8 to 10 minutes. Remove the pan from the oven when the doughnuts are lightly golden brown on the bottom, raised, and do not deflate when you touch them. Allow them to rest on the baking sheet for 5 to 10 minutes.
Step 7
Transfer the doughnuts to a cooling rack with a spatula or by inverting the pan above the rack. Allow them to cool before filling them. Glaze or sugar the doughnuts as desired.
Rachel Schardt

Nothing say's screams foodie like a small bottle of liquid gold. And what prey tell is my bottle of liquid gold???? Dark Chocolate Balsamic Vinegar! Not being a fan of balsamic vinegar I dove in tried this beauty of a gem...and fell in love. I'm not a chocolate fan, but the ideas running in my head for food parings, glazes, marinades and more I broke down and bought a bottle.

As for the food parings since this is dark first press 18 years of aged goodness I knew after tasting was...BEEF! as the flavors settled and dance with slight twang of the vinegar the next meat that came to mind was pork. Oh how the flavors will dance and compliment each other.

As for uses for this lovely concoction of it's wrong I don't wanna be right....I figured a nice cup of espresso to make a sauce. Which could easily compliment this sexy devil in a bottle. I'll give you the basis for that....

"Place your steaks in a glass or plastic container and pour enough cold coffee over them to cover. You can use any kind of coffee. Just save the last dregs of your coffee pot for a few days (store in fridge) and you should have enough for the marinade. Add a little seasoning: Add a tablespoon of salt (I like sea salt), a dash of pepper, and (optional) a couple of diced scallions or shallots along with a dash of Dark chocolate balsamic vinegar.. Cover the container with plastic wrap and chill in the fridge for 1 to 3 hours. No longer." Cleo Coyle

"Combine 3 Tbsp.mustard, 1 Tbsp. chopped garlic, 1 Tbsp. chopped shallots, 1/4 C. dark chocolate balsamic vinegar, 2 tablespoons oil, 2 C. espresso, 1/4 C. brown sugar and 1/2 Tbsp.black pepper in a large pan. Reserve 1 cup of marinade to make sauce. Add flank steak and marinate for 2 hours, turning meat every 30 minutes.Pat steak dry and season each side with salt and pepper. Heat a large cast iron skillet over high heat. Add vegetable oil and heat until smoking hot. Add flank steak and cook for 3 minutes per side, brushing each side with marinade. Remove pan from heat, but tent with foil and let rest for 10 minutes. Cook your said choice of meat in a skillet or cast iron skillet. 
While beef is resting, combine reserved marinade and the 1 C. beef broth. Bring to a boil and then lower the heat to medium. Reduce sauce by 1/2. Add 2 tablespoons of butter. Whisk to incorporate. Correct the seasoning. Transfer steak to a cutting board and slice crosswise on the diagonal into 2-inch slices. Spoon sauce over meat and serve immediately." One perfect bite 

See that there gave ya another recipe too :) ain't I so nice. Now these are not my recipes but I was showing you how to use this foodie gem in the recipes!

So after drooling about this foodie gem of a balsamic vinegar your wanting to know where, where oh where can I get it too??? Well look no further than to the queen of links...well maybe not queen...but close enough. I've got you on this one! Pastamore by Donna will tell you the price and how big the bottles are. I'm lucky cos I can just drive on up to the flea market...for all my non Florida readers your gonna have to order it.

If you look in the upper right hand corner of her web space you will see and order form. Click on that and there ya have it a way to get her awesome oils, vinegar's, and more!

I am no way being paid (wish I was with free product...wink, wink) to write this review, promote her product (again free product is always good...just saying) and have any legal obligation to her except for giving credit for the picture (which was done ;) ). 
Rachel Schardt

As you all know I am a huge fan of Hungry Girl recipes...which reminds me I need to get my little paws on the 200 desserts under 200 book. Any who; well Mrs. Lisa did it! She has come up with a diet plan featuring her hungry girl recipes.

"People have long been asking exactly how they can use signature Hungry Girl concepts like egg mugs, growing oatmeal bowls, and pasta swaps to drop pounds fast. While HG has always been (and will continue to be!) a resource for people who want to lose or maintain weight -- offering creative, better-for-you choices that can be incorporated into their daily diets -- there's never been an actual Hungry Girl eating plan... until NOW!

I spent much of 2013 developing this diet, because I wanted to deliver what so many of you have been asking for. Early on, I decided that I wanted this plan to be a four-week jump start -- a QUICK and direct path to weight loss and the Hungry Girl way of eating that could help people change their lives FOREVER. It was also important to me that the plan be nutritionally sound and approved by an excellent registered dietitian."- Hungry Girl.com

I can dig this, I know this works. She tweaks recipes so you get big portions, your not starving and they are low calorie and low carb as well. You can't beat that. I mean come on what diet lets you have an oatmeal bowl that is s'mores? She does...another fellow blogger posted the recipe here  (nutritional info:299 calories, 9g fat, 512mg sodium, 47.5g carbs, 6.5g fiber, 13g sugars, 8.5g protein)!

So far I have made so many of her recipes that we love hungry girl and don't leave the table still hungry! Her faux ice cream sandwiches are awesome! Hubby will eat 3 if I let him but he's pretty happy with 2 and kiddo approved! Trust me my son loves the big beefy bacon meatloaf recipes of her's I have to add it to the menu every month, and that boy will eat 1/2 of it if I let him.

So check out hungry girl here and if your looking for recipes it's under the tab "Chew the right thing". You can't go wrong!

I am a fan of Hungry Girl, I am no way being sponsored nor have received anything in monetary, product, or etc from Hungry Girl or Lisa Lillian. I just like sharing good recipes that I have tried from the Hungry girl cookbooks!
Rachel Schardt
                                  !THE REVEAL!

Today I get to share my first foodie pen-pal box from Lean Green Bean. I was sooo happy cos my foodie pen-pal so got me! Which honestly it's kinda nerve wracking trying to do the following....

1) Get something you think they will like. Granted even through the email interaction you have with them...it's still hard.
2) Your limited to 15$ on the whole thing. I had a hard time with that part...I mean come on we are foodies after all and you can do only 15$! But bonus you get to do homemade goodies.
3) Making the package. All of us foodies are artistic and well combine that with food and yeah...mind blank!
4) Hoping that they like your package as much as them hoping that you like yours.

So this how mine went...I got Mrs. Krystal and yes she has a food blog so check her out here! She must of know my fond...if not addictive love of Biscoff. I never mentioned it...never said a word but there in my box of love and food it was. I already declared war in my house if anyone dares to look, open, taste or even think about doing the a fore mentioned actions someone will get hurt!

Then the cookies...so big, so yummy....droll as sadly look to my left as I type this knowing that it's the lone survivor in the bag she sent me. I was nice I did share with hubby and my lil padawan. As have it she nailed the chocoholic's sweet tooth craving straight on. I love the combination of sweet and salty and padawan of course had to ask for the recipe. I did let Krystal  know that they were kid tested and approved! So of course she was so kind to email me the recipe....which is for now going to be a new holiday classic or anytime classic in my house.

Then there was the bbq sauce...I have seen this brand actually many times. I wasn't aware that it came from Texas. Trust me Texans know their BBQ! I can't wait to try it some time soon...I am being nice and I will share it with hubby since he's the grill master of the house!

Then the chocolate bar...I"m not a fan of chocolate as you all are aware but I loved it. It's from a local chocolate company in...yup you guessed it TEXAS! It was awesome. It had the crispy texture like the nestle crunch...but not over powering like that brand. The chocolate was indeed milk chocolate. The best part it melts so nicely in your mouth and no your not chasing it with milk or in Krystal's and my case coffee. It was super sweet!

Then the apple butter...Now I haven't tried it but it's another my must have's in the pantry. I have 6 pint jars full of it that I personally made. But this one is a little different; it's chunky. I never heard nor tasted chunky apple butter and honestly can't wait to try it! I just gotta hide it in the fridge so the boys in my house don't devour it.

And of course paper liners for cuppy cakes or muffins which no baker or self respecting mom would/should be without. I love the bright happy colors and of course the padawan asks me if we can make cuppy cakes. So that will be another weekend adventure in the kitchen for us.

I can't thank her enough! Thinking about joining the foodie fun...well check it out here!


Here’s some details about FPP in case you want to join in for March:
-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written.
-Foodie Penpals is open to blog readers as well as bloggers.
-Foodie Penpals is open to US, Canadian & European residents.  Please note, Canadian Residents will be paired with other Canadians only. Same with Europeans. 

If you’re from the US or Canada and are in participating for March, please CLICK HERE to fill out the participation form and read the terms and conditions.
You must submit your information by March 4th as pairings will be emailed on March 5th!