All posts by properperson88

Mixed Berry Cocktail


  • 1 oz blue raspberry vodka
  • 1 oz white rum
  • Mixed berry juice 
  • Fresca
  • Fresh raspberries

After a delightful canyon drive in the jeep and a small nature hike, we got home and started making dinner and I just whipped this together. It’s really tasty!

I added the liquors and ice first, then filled about 3/4 of the way up the glass with that mixed berry juice. Top it off with Fresca and some fresh raspberries! Enjoy 🙂


Cheddar Chive Waffles


  • 1 cup all-purpose flour
  • 3/8 cup granulated sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 2 eggs, separated
  • 3/4 cup milk
  • 1/2 cup unsalted butter, melted (1 stick)
  • 3/4 cup grated cheddar cheese
  • 5 chives (1/8 cup) chopped


Preheat your waffle iron, we put ours on 5. Our waffle iron is a rotating Belgian waffle type.

Preheat the oven to 200° F.

In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside.

In another bowl, whisk to combine the egg yolks, milk, and butter. Make sure the let the melted butter cool enough to avoid curdling the milk. Set aside.

In a large bowl, use a hand mixer to whip the egg whites to soft peaks.

Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, cheese, and chives to the bowl, and gently fold them in until combined. If you are a fan of the Great British Baking Show and Mary Berry, you will know this as, “Around the outside and through the middle.” Make sure not to be too rough as this will defeat the purpose of the whipped egg whites which is to make the waffles light and fluffy.

I use the portion cup that came with the waffle iron which will make 3 large waffles. I cook for approximately 5 minutes, until golden brown. Rotate it just after putting in the batter and then once the steam stops, rotate it back and check until you have reached the desired golden brown color. If the waffle isn’t crisp at this stage, that is just fine as they will crisp in the oven.

Place a cooling rack on a cookie sheet and place the waffles on that in the oven to let the waffles crisp up.

Once all waffles have crisped, top with whatever you’d like and enjoy! We love to use these waffles with fried chicken and gravy for delicious chicken and waffles. You can also leave out the cheddar and chives for non savory waffles! Enjoy these delicious waffles!

Recipe adapted from FifteenSpatulas.

Orange Peach Lemonade

I just threw this together, but it turned out to be quite refreshing! A delightful way to start the evening after work, while Danielle cooks us a delicious meal! 

  • 1 oz vodka
  • 1/4 oz peach schnapps
  • Equal parts orange juice and lemonade 
  • Top off with Fresca

Get a highball glass and fill halfway with ice. Start adding liquids with the vodka and peach schnapps, then add orange juice, lemonade, and the finish with Fresca. 


Untraditional Long Island Iced Tea

This is not your traditional Long Island Iced Tea, but it’s close! As you know, there is no actual tea in this, but it looks like Tea and some say it tastes like tea as well. It has a lot of alcohol so it’s not a beginners drink by any means. 


  • 1 oz gin
  • 1 oz gold tequila
  • 1 oz vodka
  • 1 oz gold rum
  • 1 oz triple sec
  • 2 drops angostura bitters
  • 1 splash simple syrup
  • 3 oz limeade
  • 1-2 oz cola
  • Lemon wedge

Prepare a highball glasses with ice. Next mix your ingredients except the cola in a shaker and shake on ice for about 30 seconds. Strain into your prepared glass and add the cola to top it off. Garnish with a lemon wedge and enjoy! 

Patriotic Summer Cooler Cocktail

With Independence Day just a few days away we wanted to have a fun patriotic themed drink. This drink is very simple and tasty!


  • 1 oz Lime Rum
  • 1 oz Tropical Punch Liqueur
  • Sprite, fill the glass
  • Raspberries for garnish

You can definitely alter the proportions, I usually eyeball everything, but it’s close to one ounce each of the liquors and liqueurs when I mix drinks. Enjoy and happy Independence Day!

Simple Minute Pie Crust

This has got to be the easiest pie crust I’ve ever made! It is also delicious because well…butter. I didn’t know you could make pie crust in a food processor, big turns out you can! We got a food processor this summer but didn’t use it a ton, but now we have a reason to use it more. This recipe has just 4 ingredients and really only takes minutes to make! 

  • 1 and 3/4 but flour
  • 1 and 1/2 sticks butter
  • Teaspoon sugar
  • 1/4 cup + 2 tbsp ice water 

Before adding the ingredients to the food processor, I put some water in a liquid measuring cup with ice so it’s really cold. 

You will want to have cold butter too, so don’t take it or until you need it. 

First cut the butter into slices. Next add the sugar and flour to the food processor and pulse. Next add half the butter and pulse a few times. Add the rest of the butter and pulse until the texture is coarse crumbs. This next part is both a little tricky but also very cool. You think, dough needs to be kneaded, how can it form in a food processor? Well you’re about to find out! Add the water a little bit at a time while continually pulsing. Once all the water is added and you continue pulsing, you will notice the dough start to begin forming. After a few seconds the whole mixture will form a ball of dough and you are done! Take it out and wrap in parchment paper and put in the refiegerator for at least 30 minutes before you need it. 

Recipe originally found at: Audrey’s Apron

Brown Sugar Bacon Green Beans

These green beans are to die for! Seriously they are so delicious. When we had our early Thanksgiving cooking extravaganza we made these as a side. 


  • 1 lb fresh green beans
  • 2 strips bacon chopped 
  • 1/3 cup brown sugar
  • 1/2 tbsp minced garlic
  • 1 tbsp Dijon mustard (yes…seriously)
  • 1/4 cup chopped onions

This recipe is really simple to make. First you’ll want to boil the green beans until they are easily pierced with a fork, but don’t overdo it because they will be cooked more in a pan with the other ingredients. Once they are ready, drain them and rinse with cold water and set them aside. Next start cooking the chopped bacon in a pan on medium heat (6-8 setting), just cook until browned and not too crispy. Leave the grease and add the onions, garlic, brown sugar, and Dijon mustard and mix until a sauce is formed and is bubbling lightly. Now add the green beans and cook while mixing until evenly coated, this will take about 5 minutes. 

That’s it! It’s so simple but you won’t be disappointed! This will be a great side for your upcoming holiday feasts! 

Easy Crock Pot Thanksgiving Turkey

This is SO simple yet so delicious. Don’t want to go through the whole hassle of putting a full turkey in the oven and having to carve it and worry if it’s going to turn out well? Well this is for you then! This is a set it and forget it kind of recipe. It will be a big smash on Thanksgiving day for sure! It is also an easy recipe you can use all year long for those turkey lovers out there.

My favorite thing about this recipe is everything! The ease, the taste-it’s just that good!


  • 3-6 lb boneless turkey breast
  • 1/2 cup orange juice
  • 1 packet onion soup mix
  • 1 can whole berry cranberry sauce
  • 1/2 tsp poultry seasoning
  • 1 clove Garlic minced
  • Salt and pepper

Depending on the time you have, you may want to thaw the turkey breast if frozen. We actually just cooked it frozen it just took a little longer.

First, mix the orange juice, onion soup mix, garlic, poultry seasoning, and cranberry sauce in a liquid measuring cup so you can pour it over the turkey. Add your turkey breast to the crock pot and then pour your mixture over the breast. Then add your salt and pepper over the whole thing.

I cooked it on high for 2 hours since it was frozen, then low for 4 hours. If the turkey is thawed you can cook it on low for 6-8 hours depending on how big of a turkey breast you have.

When a thermometer inserted into the center reads 180 it’s done! Remember to let it rest at least 5 minutes before slicing so the juices can settle, otherwise it might be dry if all the juices run out if you cut it right away.

That’s it! How easy was that? Enjoy with all of your favorite Thanksgiving fixings.

Remember to Save some of the juices to make a delicious gravy!

Brown Sugar Glazed Potatoes

These potatoes are a simple yet delicious side dish! We had quite a few red potatoes from our garden and I wanted to peruse Pinterest for a cool recipe and this is what I found! 

Original Recipe here at Lil Luna blog! 

  • 4-6 red potatoes (cubed)
  • ½ cup water
  • 1½ TB butter
  • 1½ TB brown sugar
  • Parsley (or your favorite spice)
  • Garlic Salt & Pepper to taste


Bring red potatoes, water, butter and brown sugar to a boil in a pan over medium-high heat.

Turn to low and simmer for approximately 6 minutes.

Turn back to high and cook until all the water is evaporated and potatoes s are tender. It took me another 10-15 minutes.

Remove from heat. Salt and Pepper, sprinkle with parsley and enjoy!

Easy Homemade Apple Cider

This recipe is extremely easy and something fun you can do as a family. We have a small apple tree in our front yard (we almost got rid of it when we moved in) and it is just about as tall as me, but man does it produce a lot of apples! 

Tools required:

  • Slow cooker
  • Wire Strainer
  • Apple slicer
  • Imulsion blender
  • 3 Mason jars or other containers
  • Ladle


  • 8-10 apples – sliced (depending on size)
  • 10 cups of water
  • 5 cinnamon sticks (or more depending on personal preference)
  • 1/2 cup brown sugar
  • 1 tbsp whole cloves
  • 1 tsp allspice 

Simply put all ingredients in a slow cooker on low for 3 hours. Don’t worry about seeds or stems, you will strain those out later. 

After 3 hours take out the cinnamon sticks and set aside. Use an imulsion blender to break down the apples as much as possible. Put the cinnamon sticks back in and keep on low for 1-3 more hours. Once ready, you will need a strainer and a container to store the liquid. I used mason jars. I used a ladle to scoop the cider into the strainer since the apple mash needs to be separated. Occasionally I dumped out the mash into a bowl so the liquid would drain more easily. I also would occasionally press the mash into the strainer to get as much cider out as possible. I needed 3 mason jars. 

That’s it! It’s as simple as that. Enjoy hot or cold. It’s a great fall treat!