Wednesday, August 19, 2015




as I’m once again trying to get in more proteins than carbs, I thought I’d try this combo that’s I had pinned on my Pinterest boards, it was really simple & wasn’t too bad, I’ll probably give them another chance once my brain stops telling my stomach it wants something  ooie gooie Chocó lee sinfully fatting lol! with that said  that’s a cake that sits staring at me well maybe since his eyes are gone he can’t see me  but I can see him!


Mr. Potato Head is a sweet potato cake  made by my daughter for  hubbys B’day all the kids were able to be here, 7 out of 8 grandkids, they all pulled together to make his birthday special, he’s under going radiation treatments & has good days & bad days, he knew the kids were coming for a visit but had no idea we were going to make him party lol!


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I see a lot more parties in the sunroom’s future lol!







  • 1½ pounds Brussels sprouts
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 bacon slices, cut into 1 inch pieces


  1. Preheat oven to 400 degrees.
  2. Clean and trim Brussels sprouts and cutting any very large heads in half through the core. (It's fine if some of the outer leaves fall off – just bake those along with the rest of the sprouts. They get extra crispy and are delicious!)
  3. Place the Brussels sprouts in a large bowl and drizzle with olive oil, tossing to evenly coat.
  4. Pour the Brussels sprouts onto a large sheet pan (you want them to be in a single layer). Sprinkle with salt and pepper. Then evenly sprinkle the bacon pieces over the Brussels sprouts.
  5. Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized.
  6. Serve immediately.



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