Meth Cupcakes

Today marks the 1 year anniversary of Breaking Bad’s final episode. It was the greatest show on television, ever. I got really in to it and was so excited!


What? I said I was excited!

So I had a vision, while listening to Crystal Blue Persuasion, I was going to make some hard blue candy. I ended up with a lot of leftovers and decided to put them on top of some cupcakes. It was a blast to make and my Husband’s face was priceless, as I’m sure you can imagine :) Here’s my tribute to Walt and Jesse <3





This is the recipe I used for the candy.


1/2 cup water
3/4 cup light corn syrup
2 cups granulated sugar
2 teaspoons flavoring extract, such as LorAnn (I used lemon extract. You can use whatever flavor you’d like)
1 drop blue gel food coloring, such as Americolor Sky Blue (I used regular blue food coloring and it turned out just fine)


Line a half-sheet pan with foil, and spray the foil with nonstick cooking spray.
In a medium saucepan, combine the water, corn syrup, and granulated sugar. Place the pan over medium-high heat, and stir until the sugar dissolves. Bring the mixture to a boil, then stop stirring and brush down the sides with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer.

Continue to cook the candy without stirring until it reads 285°F on the thermometer. Do not overcook it, or it will start to take on a caramel color and your candy might turn green. Once at 285°F, take the pan off the heat and let it sit for a few moments, until bubbles stop breaking on the surface. Add the flavoring and food coloring, and stir everything together.

Pour the candy onto the prepared baking sheet; tilt the sheet pan so it becomes an even, thin layer. Let it set up at room temperature.

Once it’s set, break it into small pieces with a mallet. Divvy it up into plastic baggies or an airtight container of your choice.

Recipe Courtesy of YumSugar

Tell me, are you a fan of Breaking Bad?

Spicy Dr. Pepper Pork

Happy Friday! Fall is in the air, the weather is cooling down and I couldn’t be more happy! I love this time of year :)

Last week I needed to make a meal for a large crowd that was easily transportable. I’m used to making meals for 2, 4 or 6 if I’m getting crazy. This needed to be for around 20 people. To the internet I went searching, and where did that take me? I should have known…The Pioneer Woman to the rescue! She’s famous for making meals for big crowds and transports her food around the ranch all the time. When I saw the Spicy Dr. Pepper Pork, I knew it was meant to be. It’s one of her most popular recipes on her site.

It was easy to make, and was a definite crowd pleaser. The recipe called for cooking the pork in a dutch oven. I was at work during the day so I threw everything in the crock pot for 12 hours and when I got home, it was fall apart tender and ready to go. I will warn you, this recipe is spicy, so if you’re not a spicy fan, I would use only half the can of chipotle peppers. Other than that, if you need to feed the masses and can’t be at home cooking all day, give this recipe a try!


Start off roughly chopping a large onion. Throw that in the crock. Note: You will need a large Crock-Pot for this dish.


 Next, get your Pork Shoulder a.k.a. Butt Roast


I like the Pioneer Woman, feel the need to rinse the pork after unwrapping. Is this mandatory? Certainly not, it’s just the crazy woman in my head that makes me do it.


Generously salt and pepper the roast on all sides


Throw that big boy in the Crock-Pot, fat side up


This is where things get spicy. I warn you again with peace and love, if you don’t like spice, please use half the can.


 If you want to clear your sinuses, throw in the whole can. The crowd I was cooking for really likes spicy food. Challenge accepted.


Get out your Dr. Pepper. This happened to be my favorite soda as a child. It still holds a special place in my heart.


And pour it in. Also add 2 tablespoons of brown sugar to the cooking liquid on the side.


Pop that lid on, turn on high, and come back 12 hours later.


Hello lover!


Remove the pork and shred with 2 forks. Remove half of the liquid and set aside. Add pork back in and as much liquid as needed to keep it moist but not dripping wet. How much liquid you need will depend on how long you’ll need to keep it warm. Mine was kept warm overnight so it needed a little extra.

Spicy Dr. Pepper Pork

Printable Recipe


1 whole Large Onion
1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar


Peel the onion and cut it into wedges. Lay them in the bottom of a Crock-Pot.

Generously salt and pepper the pork roast on all sides, set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in 3 cups (2-12oz cans) of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on Crock-Pot, set on high. Cook for 12 hours. Check meat; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, keep cooking for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Remove half of the cooking liquid. Return the shredded meat to the Crock-Pot  and as much liquid as needed to keep it moist but not dripping wet, keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

It would also be good on buns with coleslaw.

Recipe slightly adapted from the Pioneer Woman


Propresser Garlic Press

Happy Wednesday to you all! Hope you’re having a great week so far. Today I have a review for you on the Propresser Garlic Press. I personally own and use a garlic press about 50% of the time that I use garlic, which is about 5 days a week. What can I say, we LOVE garlic!  Some people never use one and others only use one, it’s a personal preference and definitely not a necessity, however,  I am excited to share my findings with you after using this particular press!


So here it is. Made of 100% Stainless Steel.


I love the way it looks


It’s heavy-duty


And well made. Feels nice and sturdy.


This is my old one. Yes that’s rust under the plastic…don’t judge me ;)


Now for the testing. Here I have one clove unpeeled and one clove peeled.


First, the unpeeled. Come on, this is exciting! You don’t have to peel it first!


Super easy to press through. Everything came out really well. Just a tiny bit to scrape from the press.


 This is my favorite part, he entire peel came right out and left the press with very little to clean! Also, no waste. I got all the garlic on my board. This is nothing like my old press where I had a lot of waste and it was a pain to clean.


 Now for the peeled


Into the press we go


Didn’t come out as well and the unpeeled. Had to scrape off the end.


I did have to get in there with my fingers and clean it, but once again, no waste!

I immediately threw my old press in the garbage. I really do like this one a lot. I found it works better with unpeeled cloves. And who wants to peel them if don’t have to! I love that there is no waste. Every bit of garlic ends up on your board. It also happens to be the #1 best seller on Amazon with a 5 star review and a 100% money back guarantee for the lifetime of the product!  How many companies offer that? If you do like to use a garlic press, I would highly recommend giving this one a try. You truly have nothing to lose.

I’d love to know, do you use a garlic press? What do you like or not like about them?

I received one or more of the products mentioned above for free using Regardless, I only recommend products or services I use personally and believe will be good for my readers. All opinions expressed are my own.

Red Pepper Lasagna

Lasagna was my favorite meal in the entire world when I was growing up. Who doesn’t love pasta, cheese and sauce? If you don’t, stop reading here. If you do, let’s be besties! :) This is a lighter version from Weight Watchers. I love giving my favorite dishes light makeovers once in a while. It uses far fewer noodles, but it doesn’t affect the taste at all, honestly! I’m not on board with tasteless food. It also reheats really well the next day. The perfect comfort food without all the guilt! I hope you love it as much as I do, it’s a keeper for sure!


Pour your marinara sauce and fire roasted tomatoes in a pot and simmer


 Ricotta, the stuff dreams are made of :) I tried out Trader Joes Ricotta for the first time ever, and whoa, it’s AMAZING! To that Ricotta, add in shredded mozzarella and Parmesan.


Next add in egg whites, salt, pepper and oregano. Mix together.


Spread 1 cup of the tomato sauce that’s been simmering into an 11 x 7 baking dish


Top that with 2 lasagna noodles. I know this is a little strange, but I won’t steer you wrong.


On top of that, spread 1/2 of the cheese mixture


Then add  roasted red peppers


2 more lasagna noodles


The other half of the cheese


Another cup of the tomato sauce


2 more noodles


And finally the rest of the tomato sauce


Bake covered for 40 minutes, and uncovered for 10


Nom Nom Nom!


24 oz store bought marinara sauce
1 cup(s) canned diced tomatoes, fire-roasted, drained
1 cup(s) ricotta cheese
1 cup(s) shredded part-skim mozzarella cheese
1 cup(s) shredded parmesan cheese, Parmigiano-Reggiano suggested
1/4 cup(s) egg whites
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp dried oregano
6 item(s) uncooked lasagna noodles, regular or whole-wheat
1/2 cup(s) roasted red peppers (packed in water), cut into thin strips


Preheat oven to 350ºF.

In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.

Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper and oregano.

Spoon 1 cup of sauce in bottom of an 11- X 7-inch glass baking dish. Arrange 2 lasagna noodles over sauce, down center of dish. Spread half of cheese mixture (about 1 1/2 cups) over noodles; top with pepper strips. Place 2 more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining 2 lasagna noodles on top. Spoon remaining sauce over top and gently press down on lasagna.

Cover dish loosely with aluminum foil; bake for 40 minutes. Remove foil; bake until sauce is lightly browned and noodles are tender when tested with a knife, about 10 to 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into 8 pieces and serve. Yields 1 piece per serving.

Recipe slightly adapted from Weight Watchers