Rachel Schardt

So what is this a national cut of steak day, known as filet mignon. You've seen them and I know I have seen them, these tiny just enough steak to piss someone off cut that cost sometimes more than a NY Strip Steak. Yeah your most likely thinking the same thing I think HELL NO! Well let's get into what it is, why is it soo expensive and how does one cook it.

Filet mignon (/ˌfiːleɪ ˈmiːnjɒ̃/; French for "tender fillet" or "delicate/fine fillet") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French this cut is always called filet de bœuf, which translates in English to beef fillet.

Why is it so expensive? The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.

I get and understand all that but still why, why is it so expensive? Thank god for Mock Filet Mignon using tenderloin that you, yes you can cut/butcher yourself.

Ok enough gripping about cost and lets move onto the recipes.

I'm not going to add any more cos I honestly hate expensive cuts of meat.
Rachel Schardt

Personally I don't care for ice cream floats. They were great as a kid, but as an adult nope, no thank you. If that's your thing then you are in luck why because it's National Root Beer Float day!

So here's a small History of the day from National Calendar Day. Who knows what other National days we haven't been celebrating.

"Also known as the “Black Cow,” the root beer float got its start in Colorado in a mining camp. Frank J. Wisner of Cripple Creek, Colorado, gets the credit for inventing the “Black Cow”  way back in August of 1893.
One night Wisner, owner of the Cripple Creek Cow Mountain Gold Mining Company, was staring out the window and thinking about the line of soda waters he was producing for the citizens of Cripple Creek when he came upon an idea.  The full moon that night shined on the snow-capped Cow Mountain and reminded him of a scoop of vanilla ice cream.  He hurried back to his bar and scooped a spoonful of ice cream into the children’s favorite flavor of soda, Myers Avenue Red Root Beer. After trying, he liked it and served it the very next day.  It was an immediate hit.
Wisner named the new creation, “Black Cow Mountain” but the local children shortened the name to “Black Cow”.
Since its inception, thousands of root beer floats have been enjoyed around the country each day."
So with that done and squared away lets get onto them recipes....You'd think there was only 1 basic recipe, but nope the interwebs have got you covered. So check these bloggers out with their recipes!
Savory Experiments < I wonder what else they have there....mmm savory
Vodka Root Beer Float with Coconut Ice Cream < Ok not your mom's root beer float
Vanilla Bean Root Beer Float < Huh a twist on a classic
Root Beer Float Granita  < Like an ice cream slushie float
Root Beer Float Pie < Who says you can't have your dessert and eat too?
Chocolate Root Beer Float < What the hey?
Russian Root Beer < An adult version
Caramel Bourbon Root Beer Float < I might have to try this one

So please try these recipes and let me know what was and wasn't good.

Rachel Schardt

Fluffy yummy breakfast meal and the options to make these what ever flavor are endless. Something about the smell of a freshly made waffle that seems to wake the house up from it's slumber, and the thud, thud of kiddos running down the stairs.

Lets not even go into the toppings, which like the flavors are just as endless. Maple syrup, whipped cream, fruit, chocolate, powder sugar and more. Oh the love of waffles and to have a day dedicated to you is so awesome. 

And now to celebrate the day with recipes. 

Best Belgian Waffles <Who doesn't like Belgian waffles?
Buttermilk Waffle < IDK how it works but buttermilk is the trick in these
Yogurt Vanilla Bean Waffles < Humm I might have to try this
Easy Bacon Cheese Waffle < Why not everything taste better with bacon
Allergy Friendly Cinnamon Waffles < Hey our allergy friends need waffles too!
Chocolate Chip Almond Waffles < Mummm Chocolate chip
Matcha Waffles < Vegan & Gluten Free
154 Waffle recipes  <All in one place 😲
Zucchini Waffle < think like bread but for your waffle iron

Rachel Schardt

Soooo with summer ending and watermelon still in the markets it's time to celebrate National Watermelon Day! So versatile and mainly yup you guessed it Water! You can make pickles out of the rinds, freeze it up for smoothies (which are awesome), make it into ice cream (see yesterday's post), and on and on we go.

So now for some interesting facts before we dive oh maybe that should cut right into watermelon recipes from all over the great interwebs!

-Watermelon is 92 percent water and reportedly originates from southern Africa.
-Watermelon is considered both a fruit and a vegetable. Humm wonder if that's because of export cost...thanks congress (not really).
-The white rind is edible and safe to eat. Whether it is pickled to be enjoyed at a later time or chopped up to be added to a stir-fry, it can be eaten in a number of different ways.
-Watermelon seeds are nutritious. The seeds contain potassium, zinc, phytonutrients, vitamin B, vitamin E, and several other nutrients.
Ok enough facts lets get straight to the point! It is a food blog after all....but you can always learn something new.
5 minute easy watermelon sorbet Get it ice cream...make sandwiches if ya forgot about yesterday!
Watermelon Board Who knew they had a board, and got thing though recipes!
Watermelon Lemonade Super hot where you are? Make this and kick back and soak up that AC!
Watermelon Smoothie See told ya smoothie!
Watermelon Slush If ya freeze it, it becomes a slushie
Watermelon Gelato More ice cream but the creamy decedent sexy cousin of ice cream
Watermelon Blackberry Mint Salad   Hummm might have to try cos I like all them flavors
Watermelon Italian Ice Something sweet and cool to eat (See that I made it rhyme)
So stop in check these lovely blogs out, let me know if ya made any of them. Send some love these bloggin cooks. 

Rachel Schardt

  Ah such yummy goodness making the ultimate dessert. The love child of ice cream and cookies. The enjoyment of all, the crazy wild combinations of the cookies to ice cream are endless. 

Not sure when it started and not really caring cos it gives me and mine an excuse to eat ice cream sandwiches. :) So as usual when I do these post I introduce you all to lovely recipes from not major cooking websites/blogs. I link those that are like me homemakers/foodies/and those who just are passionate about cooking and post their works on personal blogs from all over the webs!

So the linking celebration begin for Ice Cream Sandwich day!

Brown Eyed Baker Now this for old fashioned Ice cream Sandwiches and I have used many of her recipes and love them!

Bigger Bolder Baking She has other recipes for Ice Cream

If You Give A Blonde A Kitchen Love that she has lots of pictures!

Real House Moms Who says you can't have your cake and eat too? Yeah she's covered that with an ice cream sandwich cake!

In Katrina's Kitchen A women after most our hearts NO BAKE!

Good Life Eats  Chocolate Covered Brownie Ice Cream Sandwich....what more do you want there?

Rachel Schardt
My picture from the Facebook page. :)

Oh how we here at the renegade foodie kitchen hate cold yucky rain days (we had 15 days of rain off and on) but there are times when drastic yucky days call for a one dish wonder meal that hits all the right spots and this is it!

Daughter 2 has issues with sodium nitrates which does make for fun hunting for meats that are smoked and etc to use. For this I had to use a chorizo sausage since it was the only sodium nitrate free sausage I could find. Normally the recipe calls for a polish or smoked sausage.

I use a souffle dish because it's big and works great for this recipe. I also make sure to coat the bottom with homemade baker's magic which is nothing more than coconut oil and flour mixed to make a paste. It's shelf stable and doesn't require refrigeration at all. 

It's simple it's equal parts of coconut oil that is cold pressed and flour. If your gluten free use cup for cup or other gluten flour. I store mine in a pint jar that looks like this...

Smokey Lumberjack Mac and Cheese

1 box elbow macaroni 
6 Tbsp. butter
1/2 c. flour (or cup for cup)
5 1/2 c. milk divided
2 1/2 c. shredded smoked gouda
1 1/2 c. shredded cheddar cheese ( I like mild)
1 1/2 c. shredded Swiss cheese
1 c. Parmesan ( I omitted this because I feel that Parmesan cheese is very salty)
1 pkg. Polish/smoked sausage ( I used sodium nitrate free chorizo)
1/2 c. dried bread crumbs (I used panko to give it a nice little crunch)
1/2 - 1 tsp. liquid smoke


Preheat the oven to 350 degrees F or 175 degrees C. 

Cut the sausage into bit sized pieces and set aside. You will need it in another step.

Fill pot with lightly-salted water and bring to a boil. Stir in the macaroni into the water and return to a boil. Check and occasionally stir until the pasta is almost al dente. The reason for this is it will reach al dente once baked. Drain pasta and set aside.

Add flour to the melted butter and whisk to create a roux. THIS IS IMPORTANT! This is the most important step to get that creamy thick cheese sauce your about to create. Whisk 2 cups of the milk into the roux until smooth and then add remaining milk. Raise the heat to medium high and continue to cook and stirring until thickened but not boiling. Stir in cheeses into the mixture ; once the cheeses have melted completely, fold in the macaroni and the sausage with the liquid smoke.

Pour into a 9 X 13 baking dish or large souffle dish prepared with non stick cooking spray/ homemade baker's magic. Smooth the top a bit and breadcrumbs. Bake in preheated oven until golden and bubbly for about 30 min. Allow to rest for 10 min. before serving. Best with crusty rolls if you like.

Rachel Schardt
From the Facebook Page with the same name. :)

So my lovely step-daughter whom I don't call step-daughter but daughter 2 and 3 are visiting over the summer. Well Daughter 2 loves to cook, but is learning to master the art of bored baking. Yes bored baking. 

Bored baking started in Jacksonville, NC and has carried over to Shippensburg, PA. It's a way to relax, help with my anxiety issues and hubby reaps the rewards. Well daughter 2 began asking me about bored baking when she got here and well this was her idea for the adventure in bored baking on July of this year. 

Now with that said and done, we used oreo thins and 1/3 less fat cream cheese which helps cut down the fat content, but keeps that rich, creamy cheesecake taste. The ninja blender will be your friend if you have one, if not a good food processor will help in the action of making the crust. Also remember with any good baking recipe all ingredients should be room temp. I keep the air conditioning at 74 degrees.

On to the recipe, and the deliciousness of a no bake cheesecake!


For the crust:

  • 24 Oreos
  • 4 tablespoons butter, melted

For the no-bake cheesecake:

  • 16 ounces 1/3 less fat cream cheese softened to room temp
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream*
  • 15 Oreo's chopped

Topping (optional)

  • 6 Oreo's chopped


To make the crust:

  1. Add the Oreo's to a food processor/ ninja blender cup and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, and the melted butter, and mix until are of the crumbs are moistened.
  2. Line the bottom of a 9 inch spring form/false bottom pan with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling. (DO NOT SKIP, AND FOLLOW)

To make the cheesecake:

  1. Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until well combined.
  2. Pour the heavy whipping cream in a separate bowl. Start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form (almost 2-3 steps from having butter). Add the whipped cream to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined. Then, fold in the chopped Oreo's.
  3. Remove the false bottom tart pan or spring form pan from the refrigerator, scoop the cheesecake filling onto the crust, and carefully spread it around into one even layer. I didn't do this, I just added it to the crust.
  4. If using the topping, add the extra chopped Oreo's on top and gently press them down a little.
  5. Cover tightly and transfer back to the refrigerator to chill for at least 4-5 hours or overnight. Remove the no-bake cheesecake from the pan, slice and enjoy!

Recipe Notes

I usually make my own whipped cream because I can't stand cool whip. It's an oil based whipped cream with maybe next to no dairy to it. You can use either or what ever your dietary restrictions call for. 

Rachel Schardt
This is my picture. It came from my Facebook page for my food blog.

I forget sometimes to post all the yummy things I have made that does end up on my food blog's Facebook page. So I am going to be updating this with yummy food stuffs I posted there and possibly Instagram as well. It's a work in progress so bear with me.

So I found this recipe on-line somewhere and I got bored and had everything (yeahhhh) and well this is the part of the birthing process of bored baking. I do that alot and it helps off set the cost paid for snacks and such in hubby's lunch. 

I warn you now....these little pies are the following:

 1) Addictive. I mean it very, very addictive. You might as well make a batch or 2 or 4 to have handy.
2) No marine will turn them down, well ok at cherry point they won't. They tried to steal these little gems.
3) Cut back the sugar that is used in the filling of the pie. If you follow the recipe it will be toothache sweet, which sometimes can be a good thing.

Ok with the warning done and over, I present to you mini blueberry pie recipe!


  For the crust:
  • 1 3/4 cups all purpose flour
  • 2/3 – 3/4 cup ice water
  • About 6 tablespoons butter (or vegetable shortening)
  • Dash of salt
  • 1 2/3 teaspoons brown sugar
    for the Filling:
  • About 4 cups blueberries (if using frozen, be sure to thaw out first)
  • 1/4 cup white sugar (use less or it will be super sweet)
  • 1/3 cup brown sugar
  • 1 1/2 tablespoons corn starch ( I use arrowroot powder or tapioca starch)
  • 1 1/4 tablespoon butter, cut into pieces
  • 3 tablespoons lemon juice
  • Zest from 1/2 lemon (or 1/2 tsp. dried lemon peel)
  • 1 teaspoons cinnamon
  • 1/3 teaspoon vanilla extract

Preheat oven to 350 degrees.

To make the crust: Spoon flour into measuring cups and level with a knife (you need the precise amount of flour). Mix 2/3 cup of the flour with the ice water and set aside. In another large mixing bowl, mix the remaining flour, salt and sugar. Cut the butter mixture into the flour/sugar mixture until it resembles coarse sand. Slowly add the water/flour mix to the butter mixture, stirring with a fork until the rest of the flour is moistened. Add additional water if dough is too dry. Shape dough into a disc and wrap in plastic wrap. Chill for about 20 minutes. Once chilled, remove from plastic wrap and roll (on a heavily floured surface with a floured rolling pin) to about 1/4 – 1/3 inch thickness.

Place three mini tart pans (I used mini spring form pans) face down on top of the dough to measure how much you’ll need. Using a knife, cut the dough around the indented pan with about 1/4 inch extra to fold over. Using your fingers, press the dough down into the pans. Use your fingers to situate dough around the edges of the pan until they reach the top of the ridges. Repeat with the second and third pie pan. Set aside. If you run out of dough, supplement the missing part of the pan with store bought crust.

To make the filling, mix the blueberries, sugars, corn starch, lemon juice, lemon zest, cinnamon and vanilla. Add cut up chunks of butter into the mixture and stir.
Scoop the filling into the pie crusts, filling each about 2/3 the way full.

To make the lattice, roll out remaining dough (or store bought dough) to about 1/3 inch thickness. Using a knife, cut out 12 – 14 one inch strips. Layer the strips on top of each other in a lattice pattern (I did not cos I have issues doing lattice).
Bake pies for about 45 minutes, or until tops are golden brown. Let cool slightly and serve warm!

I am sure that if you experiment that you can also use a muffin pan as well to make these. If you do be sure to spray the pan with non-stick cooking spray such as baker's magic or use your own that's coconut oil and flour mixed. 

Please let me know how these came out for you, since I found the recipe again I have a feeling I will be making these again.