Kicked Up Steak Rub

I LOVE a good steak but this kicked up steak rub recipe is so yummy and spicy – it’ll knock your socks off! But before I go there…

Somehow almost a whole year has passed since I posted to this blog! That was one serious hiatus!

Good news is…it’s over!!  And I’m back to regular posting.

Spicy Steak Rub SeasoningKicked Up Steak Rub

For my celebratory post back, I’m sharing with you our very favorite steak rub.  We used to eat steaks out at restaurants, but this rub is so good, I rarely even want a restaurant steak anymore.  This is far better than some of the upscale steaks we’ve had out.  It’s our absolute favorite!  I got this from a friend years ago, and we’ve made it ever since!

It is fantastic!
It is tasty!
It will kick you in the hiney!

Spicy Steak Rub

My kids, who do not like spicy foods, even like this rub but I use less rub for their steak.


Adjust the amount of the rub to you preference.


  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon coriander


Mix the spices in a bowl.  Sprinkle mixture over steak. Rub the seasoning into the steak. Flip, repeat for the other side.  Grill steaks according to your preferences.

Spicy Steak Rub Recipe

Click the image below to print this recipe.

Kicked Up Steak Rub Recipe


How to Make Peanut Butter Cookies

Today I’m sharing with you how to make Peanut Butter Cookies that are low-carb, no sugar and completely healthy.  These peanut butter cookies are  Trim Healthy Mama approved for a (S) Satisfying treat.

I’ve shared my Peanut Butter Coconut Balls recipe and oh they are yummy.  They are probably one of my top 5 favorite recipes.  But today, it’s all about Peanut Butter Cookies.Continue Reading

Loaded Baked Potato Casserole

Don’t let the picture fool you.  This casserole may be ugly but it is amazing!

It has ground beef in it, which makes a budget-friendly main dish rather than just a side.

Good for a crowd and everyone loves it. How can you not?  It has bacon. Of course it has other good stuff in it but really, the most important thing is the bacon. This recipe came from a friend and I modified hers according to my family’s preferences.

The original called for baking the potatoes, but I usually just peel them and boil them. You can bake them, but since I’m chronically late, I opt to go the quicker route, which is to boil them. After they’ve cooled a little bit I cut them up into cubes.


Loaded Baked Potato Casserole

  • 3 lbs potatoes, cooked and cubed
  • 1 lb. ground beef, browned
  • 8 oz sour cream
  • 1 c. mayonnaise
  • 1 Tbsp onion powder
  • 1/2 c. bacon, cooked and cut up
  • 1/4 c. butter, melted
  • 1/2 pkg ranch dressing mix
  • 1 1/2 c. shredded cheddar cheese


Preheat oven to 350°F. In a large bowl, combine the sour cream, mayonnaise, onion powder, bacon, butter and dressing.

Spoon ground beef and potatoes into an ungreased 9 X 13 inch pan.  Gently toss sour cream mixture with beef and potatoes.

Bake for 40-45 minutes or until hot and bubbly.   Sprinkle with cheese the last 10 minutes of baking.

Ranch Chicken

This easy ranch chicken breast recipe is one of the first things I made when Mark and I were newlyweds.  I’ve made a few changes to how I made it back in the beginning and I still make it today.  It’s a favorite, even with the picky 3 year old.

I use to fry this in regular olive oil but switched to frying it in refined coconut oil. Refined means that the coconut flavor has been taken out but it still retains the good properties of coconut oil.Continue Reading

Homemade Tangy Italian Dressing

We love this homemade dressing.  It is creamy, tangy, and amazing!

Mark had always been a die hard French and Ranch dressing guy until he tried this dressing.  Now this is all he’ll eat.  It is that good!

My favorite salad combo for this dressing is Romaine lettuce, red onion, tomatoes, pepperoncinis, & kalamata olives.



  • 1/3 c. vinegar
  • 1/3 c. mayo
  • 1/3 c. olive oil
  • 4 T  grated Parmesan (has to be real Parmesan)
  • 1/2 tsp parsley
  • 1/2 tsp italian seasoning
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1 tsp garlic


Place all the ingredients into a skinny bowl or the blender.  Blend on high in blender or with an immersion blender.


My stick/immersion blender came with this nifty cup and lid.  We keep the dressing in here constantly, as soon as we run out I make more.

This dressing can get a little thick once it’s been in the fridge.  I scoop the dressing into the main salad bowl, mix, & serve.

Do you make homemade dressing?  I’ve tried several ones for Ranch but they just don’t taste as good as Lighthouse’s Homestyle Ranch.


This recipe has been linked up to the Old Fashioned Recipe Exchange on Little House on The Prairie Living

Ham and Potato Chowder

My kids hate soup or any of its counterparts.  But they LOVE this chowder.  The dill adds lots of flavor to an already yummy concoction.

I usually double this recipe for my family.


Ham and Potato Chowder

  • 1 c. ham, cubed
  • 1/2 c. onion, diced
  • 2 T celery, diced
  • 1 T butter
  • 1 c. chicken broth
  • 1 c. potatoes, cubed
  • 4 tsp flour
  • 1 1/3 c. milk
  • 1/4 tsp dried dill
  • 1/8 tsp pepper
  • sour cream for garnish

In a medium saucepan, cook the ham, onion, celery, & butter until onions soften. Add the broth and cubed potatoes and cook for 15 – 20 minutes.

In a separate bowl, combine the flour and milk until smooth.  Stir into saucepan and add the dill and pepper.

To serve, garnish with a dollop of sour cream.

Oatmeal Dinner Rolls Recipe

My life may just be a walking contradiction.

Monday, I posted a workout.  Today, dinner rolls.


I was tipped off to their deliciousness over 10 years ago, by a friend while living in Germany.  I remember sitting at her table and gobbling them up,

“Wow!  These Germans make the BEST rolls!”

I soon found out my American friend made them.  I was impressed.

These rolls actually have caused me a lot grief in the past.  When we lived in TX, I made these same rolls for friends.  That sealed the deal, EVERY Thanksgiving (which we always spent with friends), I was assigned to make rolls.  Not just any rolls but these rolls.  And lots of them.

I’d guesstimate that I’ve made these over 100 times.  They are that good.

Soft, buttery, & slightly sweet.


This recipe is adapted from a Taste of Home recipe.

So here you have them…



  • 2 1/3 cups water, divided
  • 1 cup oatmeal
  • 3 tablespoons butter
  • 1/3 cup packed brown sugar
  • 1 pkg (or 2 1/4 teaspoon) active dry yeast
  • 1 teaspoons salt
  • 5 cups flour


In a large saucepan, bring 2 cups of water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; add remaining 1/3 cup of cold water & sugar.  Cool mixture to lukewarm or between 110 and 115 degrees.  Add the yeast to the mixture.

Let yeast bubble slightly.  Add salt and 4 cups of flour; mix until smooth.  Add enough additional flour to form a soft dough.

Knead until smooth and elastic.  Place in a greased bowl, turn to grease top of loaf.  Cover and let rise for about an hour.

Shape dough into 18 rolls and place them in 2 round baking pans.  Cover and let rise for about 45 minutes.

Bake at 350 degrees for 25 minutes.