Gooey Butter Cake

I thought maybe I ought to address this recipe, it has been taken down. I apologize to anyone who has come to my blog looking for this via Pinterest. I was using a family recipe at a restaurant I worked at and it was requested that I take it down after I was unceremoniously laid off by text. M.y apologies, there are other similar recipes out there, but mine will not be available on my blog.



Ask me or B


I am posting this today, to skip posting anything for Sunday. If you have anything to ask me or B, you can comment on this post, email me at , ask on twitter, or Facebook!

Today’s question was asked here.

What is your favorite dessert recipe?
Mrs. Lopez of Loving Life In Pink

Definitely a good question!! My favorite dessert recipe happens to be a family favorite. Brian’s mama, Jean, used to make this dessert every birthday he had along with another dish. I make it sporadically and for special occasions. It is not something I could eat every day, but definitely something I would make for a potluck, family gathering, at random, or a special occasion.

gooey butter cake gooey butter cake 2

Gooey Butter Cake

1 yellow cake mix

2 eggs

1 stick softened oleo or butter

Mix above ingredients together, spread in buttered 9 x 13 greased pan. Moisten fingertips and the spreading of the mixture is easier.

1 box powdered sugar (1 pound)

2 eggs

1 8 oz pkg cream cheese

Mix above mixture and pour in pan on top of the cake mixture. The 2nd mixture should be very liquid-y. Bake in oven at 350 degrees until golden brown. You want it to look more like the pictures above.

If you make this recipe, let me know! I am always curious to know when other people make a recipe I post!

xoxo jes

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This is the final installation of quick and easy meals to cook using meat. Today, I am going to share a meal I ate when I was a kid. I apparently make it differently than the rest of the family, but my family loves it “my way”. It’s Potato Chip Casserole.

Funny story about this dish, when B and I started dating, he thought I didn’t know how to cook. I made him spaghetti and mac & cheese. Nothing else. I gave him options: potato chip casserole or sloppy joes. He went with sloppy joes. He said he was scared of the name. Also, his version of sloppy joes involved manwich. I have never had the stuff.
On with the recipe!

Potato Chip Casserole

1 pound ground beef
1 can cream of mushroom soup
1 can chicken noodle soup
1 can sweet corn, drained
1 1/2 cups uncooked elbow noodles
Sliced American cheese
Potato chips

-Preheat oven to 350° F.
-Cook your noodles according to the box.
-Cook your ground beef at the same time. Drain off excess grease.
-In a large bowl, dump chicken noodle soup, cream of mushroom soup, and drained canned corn. Add ground beef and noodles once they are fully cooked.
-Pour mixture into a casserole dish and spread evenly so the top is flat.
-Place sliced cheese over it in a single layer covering the entire top.
-Crush potato chips over the top of that in a layer to cover the cheese.
-Place in preheated oven for 20 to 30 minutes, or until cheese is melted.
If you aren’t a fan of mushrooms, you can substitute cream of chicken. I don’t have a casserole dish, so I use my 9×13 baking pan, we get more topping that way.
My family loves this dish. I almost have to make a double batch. And yes, B isn’t sure what he was so afraid of, he loves it now.
I hope I have given Lindsay a start of ideas and recipes to begin with. I love cooking for the family and they love eating what I cook.

xoxo jes

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I took a break from posting yesterday so I hope I didn’t lose anyone! Today is another meat post involving ground beef. It is another family favorite here. Even when I make a double batch for Charity and I, there is still only a little left for one or two sandwiches for B. Its my Homemade Sloppy Joes. A little backstory: I ate this recipe as a kid, just not in my own home. My aunt always made it and I spent a lot of time with her and my uncle during summers and on weekends. When I moved into my own place, I wanted her recipe. My dad always made it by just putting BBQ sauce with ground beef. No thanks. So, here is my aunt’s recipe:

Homemade Sloppy Joes

1 pound ground beef
1 tablespoon yellow mustard
1 tablespoon white vinegar
1/4 cup sugar (yes, sugar, trust me on this)
Ketchup (I have no measurement for this, I am sorry)

Cook your ground beef in a skillet and drain the excess fat.
-Lower your temperature on the stove to LO; add the sugar, vinegar and mustard.
-Mix well and start adding ketchup. I always add enough to coat the beef. Mix well between adding in more ketchup. Taste it, if it tastes right to you, you are done. If not, add a little more ketchup, stir and taste. I have gotten to the point that I just add enough ketchup to make it look “sloppy”. I think its close to a cup.
-Serve on a bun or as we have always done, open face on a slice of bread.

I hope that I have given you all some ideas for some simple meals that don’t take a rocket scientist to make, or a chef.

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This is another installment of the original question featured here. Today, I will share a recipe using pork. Its another family favorite. Especially the homemade BBQ sauce! It is another one that uses a crockpot, but the main thing is the sauce. Today’s is BBQ Country Style Ribs.

BBQ Country Style Ribs
-homemade barbecue sauce (or any barbecue sauce) 
-boneless country style pork ribs

Jessica’s BBQ Sauce:
1 cup ketchup
3 tablespoons molasses
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 1/2 teaspoon spicy brown mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon liquid smoke
3 tablespoons local honey (or any honey)

Mix all of your ingredients together. Store in a resealable container.

To make the BBQ ribs, just put your country style ribs in your crockpot. If you are layering them, put a light layer of sauce between them. Otherwise, just cover the ribs barely. You will have lots of sauce leftover. 
Cover and cook on LOW for 6-8 hours. Again, I recommend LOW and slow, but if you need to hurry, just use high for 3-4 hours
When they are nice and brown, pull them from crockpot and add additional sauce over them.

I usually make a double batch of the sauce so that when we eat anything else that is deserving of BBQ sauce, we always have some on hand. I even made this last year for Christmas gifts!

Another take on this is to get a pork butt and cover it (slightly) with the BBQ sauce. Cook the same amount of time. Instead of immediately removing from the crockpot, shred it with 2 forks then put all the shredded pork into a bowl and mix with BBQ sauce. Serve it on buns and you have shredded pork sandwiches!

Ever made your own sauces? I love making mine, we still have half a jar of it!

xoxo jes

Want to see more recipes I have posted? Just click on the recipe tag at the bottom for more inspiration!

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Another installment of Ask me or B! Again, I am answering a question, previously mentioned here. I am back today with one our family favorites Pot Roast! I found the recipe online and have since adapted it to our liking.
Beef Pot Roast
-1 packet ranch dressing mix
-1 packet brown gravy mix
-1 packet italian dressing seasoning mix
-1/3 cup water
-pot roast (I ask at the meat counter what cut of meat is best for a pot roast)
-crock pot
-potatoes, cut into fairly large pieces
-“baby” carrots
-onions (optional), cut into wedges
-any other veggies you like with pot roast, maybe celery?
Mix ranch dressing mix, brown gravy mix, italian dressing seasoning mix and water together in a small bowl.
Place your meat into the crock pot. Pour the water mixture over it. Add onions, potatoes, and carrots (and any other vegetables you prefer) over it, I usually fill it full, we like leftover pot roast.
Plug in your crockpot and put it on LOW. Let it cook for 6-8 hours on LOW until potatoes and carrots are soft enough to put a fork into. You can cook it on high if you are in a crunch for 3-4 hours, I don’t recommend it though. It is better with anything in the crockpot to cook it low and slow over a longer period of time. Things marinade better and there is a less chance of overcooking.
I love making this dish anytime. Its very filling and I can dump it all in the crockpot in the morning and come home to already made food! I love that!
xoxo jes

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Today, we have a question from a reader:

Hi Jes! I was a pescatarian for the past two year but I recently started eating meat again. Do you have any suggestions for choosing and preparing red meat for an inexperienced cook? Any easy go to recipes I should start with?
This will be a week long answer. Sounds kinda funny, but I don’t want to bog down the blog with recipes in one post, so I will go with more than one day. Today, we are going to go with what is pictured: Country Fried Steak. This is very easy and simple to make. I love making it and B loves it! C, not so much but she might grow to love it. I almost always serve it with mashed potatoes (either homemade or instant) and a veggie. I love corn with mashed potatoes, so that is usually what I choose. So, without further ado….
Country Fried Steak
1 package of already tenderized steaks (I always buy them pre-tenderized, but you can do this yourself)
-Pour oil in a pan, I use just enough to cover the bottom of the pan completely
-Put about 1/2 cup of flour in a bowl. Place one steak in the bowl and cover it lightly in flour.
-Once the oil is heated, put your flour covered steak in the pan. It will sizzle if it is heated enough, if it doesn’t sizzle, it will once it gets hot.
-Cook the steak until both sides are dark golden brown.
-Serve hot with sides! You can also make gravy to go along with it, just use country gravy or brown gravy and follow the packets’ instructions.
Until last year, I had never made this. It seems like a simple recipe, which it is. I was always intimidated by it, but I had never made it before! Now, I love making it for my family and friends. Come back tomorrow for another recipe!!
xoxo jes

Red Kidney Beans

We are trying a few new things here in our home. Mainly, saving money. I have been trying to do this for the last few years. I just really haven’t been doing all of the things together.

In my hometown, we used a lot of coupons. I followed the ads religiously and price matched with coupons. I scoured the Internet for numerous sources to print coupons and we really did save quite a bit of cash.

In Missouri, we really made an effort to eat more home cooked meals and eat out a lot less. But, we didn’t save as much because we went away from planning our meals and couponing.

Now, I have been trying to make things at home, from scratch. Not just food, but other things too. Which is why I made B deodorant.

I just need to bring it all together. Then, we can save tons of cash!

Anyways, what does this have to do with red kidney beans? Well, I have been trying to shrink down our pantry for awhile. We have a tiny apartment (456 Sq feet) so, we really don’t have a lot of space for things we only use occasionally. I need to whittle down our pantry to make way for things we eat regularly. We use the kidney beans in one recipe, we had 4 cans… Catching my drift? So, I scoured the Internet for a while and I found this recipe. Now,  I made it slightly different. The family loved it, it was cheap, filling and easy to make. Here is the recipe with my additions:

Pasta with Red Kidney Beans

2 (14.5 oz) cans stewed tomatoes
2 (15.5 oz) cans dark red kidney beans
2 cups water
2 tablespoons fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/8 to 1/4 cup sugar
Salt to taste
2 cups elbow noodles

1. Put tomatoes, beans and water in a large saucepan. Do not drain the tomatoes or beans. Add parsley, garlic, pepper and thyme. Heat to a boil. Taste it. If it tastes tangy, add 1/8 cup of sugar. Stir, and taste again. If still too tangy, add more sugar. Not more than 1/4 cup total. Taste again before adding salt. Add salt.
2. Once it is boiling, add noodles, cover with lid and turn off burner. Stir a few times until noodles are tender.
3. Serve with cheese sprinkled on top.

Now, I added the sugar because it was very tangy and tart. You may not always need to add it. The key to cooking is taste, add a little bit of something and taste. You don’t want to always taste something before you heat it, the flavors aren’t melded together yet. Honestly, I didn’t follow the above recipe completely, everything is in there, but I didn’t measure except the water and noodles. This is partly because I couldn’t find a measuring spoon and mostly because once you add too much to something, it’s hard to get it back. I know my family’s tastes and I cook according.

Good luck and happy tasting!