Tasty Tuesdays | Pumpkin Cookie Recipe from 8th Grade Home-Ec Class

Yup, that's right. EIGHTH GRADE, people! 

8th grade and going strong. Because it is pretty simple and SO GOOD.  I first made this recipe several years ago with friends of mine in my home ec class. So Mrs. McCaleb, if you're out there reading this, you have no idea how much your recipes stuck with us! ;-)

Without fail, I have made it every year since then, and my family basically expects these from me! The cookies feel so light and airy when you bite into them, but when you think about the fact that there's shortening in them....okay, just forget that fact, and focus on the pumpkin and endless amounts of vitamin C. That way you can have 3, 4, or....

Two. Stick with two. And a tall glass of milk. They just MELT in your mouth! The icing truly makes these cookies. But it can also be the trickiest part. I'm almost positive I've made the icing differently every year, but not because I've meant to. I just haven't looked closely enough at the recipe. However, when I photographed these, I made sure to follow every little step in order for it to turn out perfectly. So my advice for you: follow the recipe exactly AND use a whisk for the icing!

Other than that, you so got this! And you're welcome! 

Pumpkin Cookies


1 cup shortening

1 cup sugar

1 cup pumpkin 

1 egg

1 teaspoon baking soda

1 teaspoon cinnamon

2 cups flour

1/2 teaspoon salt

First things first: preheat your oven to 375 degrees. Next, cream shortening, sugar, pumpkin and egg. Add flour, baking soda, cinnamon, and salt. Mix well in a bowl. Use your Kitchen Aid Mixer and smile because it's so easy. Drop by teaspoon on ungreased cookie sheet. They slide right off the spoon, and are so easy to drop. They won't expand, so you can expect them to look similar to how you drop them on the cookie sheet when you take them out. Bake for 12-15 minutes. Bake for 12 minutes, and then check them. I always take cookies out at the least amount of time they're supposed to bake. They'll be a little golden brown on top, but they'll be so light and fluffy on the inside. Mmm mm. 


3 tablespoons butter

4 teaspoon milk

1/2 cup brown sugar

1 cup powdered sugar

3/4 teaspoon vanilla 

Cook butter, milk and brown sugar over a low heat. Go ahead and just measure out the milk instead of guessing, because I think this has gotten me in trouble in the past! I know it's a little tedious in such a small amount, but just trust me! Remove this from the heat (and make sure to not let it start bubbling) and add vanilla and powdered sugar. Using a whisk will help break up the clumps of powdered sugar. Use a spoon to pour over cooled cookies, and pour yourself a glass of milk ASAP. 

Because they're THE BEST!

Happy Thanksgiving friends! I hope you have sweet time with friends and family this week! 

Tasty Tuesdays | Baked Pumpkin Donuts

First thing is first. 

You're going to need to go buy yourself a donut baking pan, because let's face it: it's not the first thing we register for or think to buy! BUT these babies will make us and some friends pretty happy!

I'm about to introduce you to a deliciously healthy, yummy breakfast or snack, treat to take to a friend's house or breakfast for your work friends. These pumpkin donuts are baked and made to love. 

I stumbled upon these on popsugar.com, which I'm not even quite sure how I navigated to this place in the first place...but I'm glad I did! I thought there could be nothing better to bake on this last rainy Saturday we had. And there wasn't. They were so yummy with a glass of milk and even better the next morning, toasted with my morning coffee. And did I feel guilty about eating them? Nope, not one bit. My pumpkin addiction for this fall has begun. 

Baked Pumpkin Donuts


1 15 oz can of pumpkin puree

3 eggs

1/2 cup canola oil

1 cup sugar

3/4 tsp. cinnamon

1 1/2 tsp salt

1/4 tsp ground ginger

1 1/2 tsps baking power 

1 3/4 whole wheat flour

If you want to make this recipe super easy, then throw all of the following in your Kitchen Aid mixer. I didn't do it this time, but I thought to myself how simple it would be if I had! Mix together the canola oil, eggs, sugar, pumpkin, spices, salt and baking powder. Stir in the flour gradually.  Once mixed well, scoop a spoonful into the greased donut pan and spread them around into the circular mold. To me, this was the most time consuming part of the recipe. Make sure to not overfill your donut molds, because you may fill in your donut hole! My first round of donuts were thicker and more full than my first, so I needed to bake them a tad bit longer. My second round were more thin and easier to toast later. 

Mix together a 1/3 cup of sugar and 1 tsp cinnamon and sprinkle onto your donut mixture before and after you bake them. I mean...you can't have too much of this beautiful mixture, no!? 

Bake at 350 degrees for 11-14 minutes, and enjoy immediately! Really....you don't want to miss these babies warm out of the oven! 

I personally like a gooey texture to my pastries and desserts, so I enjoyed the moist texture of the donuts. Do keep in mind that when you store these, they'll become a tad bit more moist, so if you consider toasting them, it'll bring back that crisp outside. Mine turned out a little flat, which I'm wondering if I were to try the recipe again....might they come out looking fluffy like donuts..? You let me know, and I'll keep you posted on my second go 'round! 

I hope you enjoy these as much as we did! Breakfast, snack or a midday dessert--they won't disappoint!

How are you going to eat your pumpkin donuts? :-)


Tasty Tuesdays | Sopapilla Cheesecake

You're welcome. I can tell you that right now. I am about to introduce you (hopefully, I get to be the first!) to the best dessert you'll ever have. Warm or chilled, it's incredible either way. I love sharing this recipe with friends and family, because wherever they take it, it's always a conversation-starter! I mean, but how could you go wrong with a cream cheese, sugar and crescent roll combination?! Catchin' my drift? 

This dessert is life-changing! But....don't bake it too often or it may not be too great for your waistline! 

Sopapilla Cheesecake


2 cans crescent rolls

2 pkg. cream cheese, softened

1 tsp. vanilla

1 1/2 c. sugar

1 stick butter, melted

1/2 c. sugar

1/2 tsp. cinnamon

Beat cream cheese, vanilla and 1 1/2 c. sugar. Spray 8 1/2 x 11 pan with Pam and spread one can of crescent roll dough on botton of the pan. Mix cinnamon and 1/2 c. sugar and sprinkle half on top of bottom layer of dough and spread cream cheese mixture on top of dough.  Top with remaining can of crescent roll dough.  Just continue stretching the dough until it fits the pan.  Sprinkle the top with remaining cinnamon and sugar.  Lastly, pour the melted butter over the top and bake at 350 degrees for 35 minutes. Keep in mind that a glass pan tends to cook faster, so check it at 32 or 33 minutes to see if it's slightly browned; it'll cook a little more once it cools. This is my suggestion! 

Below is when you stretch and layer the crescent roll dough. It can be the most difficult part of this whole recipe, but try not to let it be! Sprinkle the mixture of sugar and cinnamon on top and then pour that melted butter! Mmm mm ;-)

And viola! Enjoy with a glass of milk (like I do with just about everything) and some buddies. This is definitely the most share-worthy dessert I will ever post! ;-)

Enjoy guys!!

Tasty Tuesdays: Sprite Cake

Oh, you guys! It’s been so long since I’ve blogged a recipe for my Tasty Tuesdays series. As you all may know, we’ve had a whirlwind of a summer, and it began with our college graduations.  Before then, I was loving sharing recipes specifically intended for busy moms, photographers, business owners, teachers, workers who are like me in that: 1) they enjoy putting a meal on the table for their honey 2) they lead busy lives 3) they love learning about new recipes and could potentially talk about them over a soy chai..all day long.

When I realized that recipes are such a fun topic for me to talk about with friends, find on Pinterest or while flipping through books at Barnes and Noble, I decided to share some of my favorite fast and easy recipes for others who are similar to me. I’m not promising gourmet here. But I am promising yummy and quick!

This leads me to probably the easiest recipe I can share with you all. I’m going to kick it off with a Sprite Cake I found on Pinterest a few years ago when I was in my undergrad. You’ll only need 2 ingredients, and it’ll leave you craving a good, tall glass of milk!

Sprite Cake 


1 box of cake mix (confetti, yellow, white, etc.)

1 can of Sprite Zero

Beat together the box cake of your choice and Sprite Zero until well blended, and follow the baking instructions on the back of the cake box. I usually use a 9x13 pan that’s well greased and choose to sprinkle chocolate chips on top sometimes. Okay all the time.

This dessert leaves you feeling satisfied, feeling somewhat healthy and makes you smack your tongue against the roof of your mouth, because of it’s desirable gooeyness!

Truly, I think that’s why I love it so much--because it’s so gooey! If you’re one of those people who loves the edges of brownies, because they’re crunchy…..well, give this a try, but you might want to stick to the edges of brownies, because this is for us gooey lovers!

Mmm mm! I hope you all enjoy this light summer dessert and find creative ways to dress it up to your liking: strawberries, blueberries, peanut chips, etc!

Who knew a can of Sprite Zero and a box cake can equal so much yummiess!?

Until next time, enjoy! 

Tasty Tuesdays: Beef Enchilada Skillet

Hey guys! I hope your week's are off to a good start! Can I tell you how mine has started off? Pretty great! I'm finished with my externship, and this week is supposed to be my finals week, but...I'm DONE! This is why I'm catching up with blogs, sessions, and weddings! ;-)

Today's recipe is one that I found on Pinterest before Jordan and I got married. I literally have made it differently every single time I've made it. I'm going to share the recipe the way I made it tonight, and I'll mention variations you can make. This is a recipe that we love, because it's easy, hearty and makes for good leftovers! This time I made it with taco seasoning, but I don't usually, and the recipe doesn't call for it, corn or beans! After looking at the original recipe, I've varied it quite a bit! This recipe reminds me a lot of my taco soup recipe in a different form, because of the taco seasoning this time around!

We struggled to name this, because on Pinterest, it's called Ro*tel Chicken Enchilada Skillet. But obvi, we didn't use Rotel or chicken. Why not? Because we didn't have any! I told you we've varied it since we first started making it!! This is definitely a recipe you can make to your liking. We looove it. Keep in mind: it's pretty basic for the busy cooker! 

Get ready for next week's meal: green chile chicken alfredo lasagna. That's right. Stay tuned!

Beef Enchilada Skillet

1 pound lean ground beef

1/2 can corn

1 can black beans

1 can tomatoes (or Rotel)

1 package taco seasoning (optional)

garlic salt (to taste)

green chile

10-15 white or yellow corn tortillas

1 1/2 cup shredded cheese (of your choice)

First, fry your ground beef with green chile and seasoned with garlic salt. Add in 1/2 (or all if you want) can of corn; add can black beans, drained; add can tomatoes, undrained. I recommend using a can of Rotel to add a bit of spice, but we didn't have any this round! You'll notice that the mixture is very moist. Let it simmer for 5 minutes with lid on to let flavors blend. Then add in torn pieces of tortillas and mix well. This will absorb a lot of the moisture and thicken the skillet. Sprinkle the cheese on top of the mixture and put lid on top for 5 minutes. This will melt and thicken your dinner to the best liking. It's so yummy and cheese! We like it with avocado and chips. I personally scoop the mixture on some chips and eat it like nachos. I basically do that with anything Mexican though. Jordan does not. :-)

Make it your own and enjoy it on a busy evening! It's such good hot and ready meal to fix for the fam. And we have so many leftovers!

I hope this fast and easy recipe is a blessing to those of you who try it! It probably took me about 20-25 minutes total from start to finish.

Have a lovely week!


Tasty Tuesdays: Avocado Tuna

Hey guys! As you know, I'm passionate about quick, easy and sometimes healthy meals, snack and desserts. Today's recipe is definitely all of the above (aside from a dessert obvi)! I can say that, because I totally made it on a hustle, bustle day where I probably could've opted for cereal every meal. I knew we had cans of tuna and an avocado, so I opted for the more protein! ;-)


I have been making this since my undergrad years where I used to eat it in spinach salads.  I think it's really versatile, inexpensive and a healthy meal to hold you over several hours! For this particular recipe, I used the tuna in a tortilla as a wrap. Jordan enjoys it in between toast, and like I mentioned earlier, in a salad or on some crackers! 

I believe I originally found this recipe on Pinterest (of course), where I thought the idea of mixing tuna and avocado was simply brilliant. Cheap, easy and healthy. So I've added my own ingredients of choice to those main two. You can do the same once you read my recipe! 

Avocado Tuna

2 cans of tuna

1 large avocado

1/8 cup salsa (okay, I don't measure- I just pour!)

1 Tablespoon mayo (if you want)

additional garlic salt

Drain tuna, add in avocado, salsa and mayo until blended to your liking. Season to taste. Spread on toasted bread, a salad or in a tortilla. It's easy to whip up for lunch and save the rest for dinner or another day. This makes 2-3 servings, depending on your portion size. I made it for myself while Jordan was away in El Paso for his night shifts, and it served me 3 times! I personally have enjoyed tuna melts with this recipe, but on a warm day, it's definitely good chilled!

Hope it's a blessing to you in a pinch! And I really mean in a pinch! It's so simple! :-)

Tasty Tuesdays: Egg Muffins

Hey there, all my recipe-lovers! All my busy-bees who love a good, quick recipe! All my peeps! Speaking of, hope you all had a blessed Easter! :-)

Today's recipe is a breakfast recipe that Jordan and I love. It's yet another Momma Davenport recipe that we've stolen and devoured! I first found a recipe similar to this on Pinterest a couple years ago, and had a love/hate relationship with it. You see…I guess I didn't spray enough Pam in my muffin pan. Long story short, spray more Pam than you think it necessary! These little babies will pop right out- literally- if you do! If you don't, then you lose a muffin pan. Though, once I watched Mary make these successfully and often, I decide to give them another shot. And when I did, Jordan and I were sold. 

These are so EASY, DELICIOUS, and HEALTHY! Make them on Sunday evening and eat them for breakfast throughout the week! Pop them in the microwave as a midday snack and satisfy those hunger pangs. I'm kind of a protein freak, so these obviously fit my desire for some good, lasting protein. These babies are the real deal. Following is the recipe we follow and tweak to our liking (or what our fridge holds)! This specific recipe was made with turkey bacon, pepper jack cheese, & Haldeman green chile.

Egg Muffins

12 eggs

Splash of half & half or milk

Small can of green chile

1/2 cup of meat (bacon crumbles, canadian bacon, sausage)

About 1 cup or a handful of shredded cheese

Salt, pepper & whatever other seasonings you may like

Whip all ingredients together and fill each muffin cup to the rim. Bake for 20 minutes at 350 degree, and the recipe should make 12 servings. What you can also do is toast an English muffin, butter the slices and stick that egg goodness right in the middle. Give it a little (hard) smash and VIOLA!!

Again, you're welcome! I'll be enjoying these throughout this week! Hoping you all are finding some sort of blessing in these easy and quick recipes, because they make our lives to much easier! 



Tasty Tuesdays: Power Bowl

Mm mm mm. You might know this recipe as the Power Bowl at The Bean or the Bowl of Pappas at Josefinas. These are both restaurants in Old Mesilla in Las Cruces that you must try. They make a comparable bowl that is delicious at either place, but Josephinas is different in that they use queso-like cheese and scrambled eggs instead of fried. I'm going to share the recipe we typically make in a pinch, because it's hearty, quick and easy to make again as left-overs. We absolutely love it! 

My vision for these recipes is to hopefully connect with others who lead busy lives yet enjoy the simple act of cooking a somewhat healthy, quick and yummy meal for their family. I know you all are out there, and I want to encourage and be encouraged by you. Feel free to share some of your quick go-to's with me to help a sister out, as well! :-)

This is our take on the Power Bowl. Keep in mind the portions depend on how much you'd like in your individual bowl and for leftovers.

Power Bowl

2-3 medium sized potatoes 

4-6 strips of bacon, depending 

4-6 eggs, depending

green chile

queso (of your liking)

First, chop and fry potatoes in skillet, and season to your liking. Next, fry bacon slices, depending on how many you would like per bowl. Fry or scramble your eggs to your liking. Lindsay has found that scrambled is her favorite, as long as there is queso, because it blends the ingredients together well. Jordan likes fried, because the egg yolk helps combine all the ingredients. After you've fried your egg(s), melt or mix your queso to your liking. We often times melt velvet + green chile or a can of Rotel. Now that you have all of your ingredients, let's assemble!

To assemble your bowl:

Scoop a serving of fried potatoes in your bowl. Drizzle (or cover in Lindsay's mind) queso over papas. Crumble as many slices of bacon over your mixture. Next, put your scrambled or fried eggs on top. Finish it off by adding a spoonful of salsa and/or green chile. If you're going for extra rich and cheesy, sprinkle some shredded cheese on top, as well. Salt, pepper, and microwave for about 15 seconds to really top off the blending of the mixtures. Lastly, mix up the ingredients, and enjoy a hearty, delicious Power Bowl!

We love to make a lot of fried potatoes and bacon at the first sitting so that we can make more Power Bowls later in the weak. All we have to do is fry up eggs and maybe mix some more queso if we need! It's seriously amazing. And because I'm your friend, I'm telling you to not skip out on that green chile. Include that scrumptious stuff, because it's too good not to!

I'd love to hear if you've ever had either of these bowls in Las Cruces, and which one is your favorite!? Lindsay is the Bowl of Papas and Josefina's, but Jordan's is the Power Bowl at The Bean!

If you attempt to make this bowl, take a picture of it and hashtag is #ldptastytuesdays. But most importantly, enjoy!



Tasty Tuesdays: Strawberries & Whipped Cream

My husband is pretty cute. And I'm pretty lucky, because he's an excellent hand in the kitchen. Not only that, BUT his mom is an incredible cook in the kitchen! Do you know what that means? That means Jordan will every now and then (if he likes it), make a recipe of hers for...us! Yes, typically these recipes are desserts. ;-)

Last week when we met up with some friends of ours, Dawson and Allison, Jordan had prepared strawberries and cream for us to take with us. Um...thanks babe! You're a keeper! And this week, he decided to make it for us. I'm not going to lie, the cream is incredible. 

Because I've been hitting my books hard this week, I decided that I'd take some picture of Jordan making some strawberries and cream for us, and use it for my Tasty Tuesday recipe. Why? Because I was semi desperate, and he was already at it! Why else? Because it's EASY, and this warm weather is just screaming STRAWBERRIES AND CREAM! So you're welcome!

So I'm going to keep it at that. Here is the recipe!! And it's going to be a little different this week... 

I'm going to humor Jordan and share the recipe with you exactly how he explained it to me. 

Strawberries and Cream

"1 carton of cold, heavy cream, a splash of vanilla and 1 cup of sugar.....or 2 cups". -Jordan

So I'm going to assume to start with 1 cup, and add to your liking! You can see in the picture, the size of our cream carton, also!

First, chill the bowl in which you'll be mixing the 3 ingredients. Pour in cream, add vanilla, and beat in the sugar gradually until it thickens. Last quote from Jordan, "it's done when you can lift up the beater, and the cream stands straight in the air". 

And there we are! Serve with whatever you think sounds delightful with cream! ;-) 

Happy Tasty Tuesday to ya! Remember to hashtag your photo with #ldptastytuesdays if you make this yummy treat! 



Tasty Tuesdays | Taco Soup

Go pull out your crockpot. Now. I'll wait for you!

Seriously, this has been our go-to since New Years when our friend Jamie made it for us! I wanted to share it this week before the weather has us wanting cold foods versus soups! This is a recipe that you're going to love, modify to your liking and share with friends. It's so easy to whip up and serve, and it makes for excellent leftovers. My desire with these blogs is to share quick, easy and yummy recipes to the cook who's as busy as me but still loves to whip up a meal!

When Jamie made it, she added hominy and chopped onion. Like I said, I've modified it, and never made it the same way twice! Truly! One time I made it with rotisserie chicken from Walmart instead of ground beef. I've added Rotel before. And I've actually used....squirts of bottled Ranch dressing versus the dry packet, because we were out. I know, I'm that kind of cook!

Keep in mind that I....love beans. Like, I can't get enough of them. Add corn to the mix, and I'm even more in love. So this recipe includes...a lot of beans & corn. If this doesn't float your boat, then modify by adding hominy, more tomatoes or more beef. 

Taco Soup

1 pound ground beef (seasoned to your liking)

1 packet dry Ranch dressing

1 packet taco seasoning (or cheesy)

2 cans black beans

1 can kidney beans

1 can pinto beans

2 cans of corn

1 can of diced tomatoes 

Hatch green chile (I chop it up and throw in what I feel like is a good amount)

First, fry your ground beef and season it with garlic salt (or chopped garlic if you have it) and pepper. This is your most time-consuming step, next to opening all of the cans! Secondly, open up all the cans and pour into the crockpot--liquid included, yes! Add in dry packets, green chile and cooked meat. Stir and cook on low for 6 hours. Again, no you do not have to add any liquid. The juice from the cans is enough! 

Serve with a dollop of sour cream, tortillas, crackers or corn break. Your choice! 

Lastly, your house will be smelling fabulous, and you'll have yourself a few meals! Jamie had no idea how crazy we would be about this simple recipe! I hope there's enough cool weather left in the season for this to sound delicious to you! 

It's quick, easy and yummy! If and when you do make it, take a picture of it and share with the hashtag: #ldptastytuesdays! 

If you love and want to share, please do so! Just like Jamie shared with me, I love sharing recipes with friends! Don't hesitate to share a good one with me too. ;-)



Tasty Tuesdays | Oatmeal Banana Choco Chip Cookies

So I'm starting this new thing... this new weekly blog post that has nothing to do with my photography. And everything to do with our taste buds! Everything to do with quick, delicious meals, snacks, dishes for the average busy person! Because I'm basically writing to myself and for myself! I've always loved a good, sometimes healthy, quick recipe. In my past I have had healthy and unhealthy relationships with food. So why not share this little bit of my life that I love with you!?

You see, I have always loved reading a good cook book. I get it from my mom actually. Yes, you caught that! READING cook books! I get super excited when I find a recipe that has any of the following ingredients: pumpkin, cream cheese, & black beans. Not combined, but I don't know that I've ever eaten a recipe with one of these ingredients that wasn't good! Just think about that. So any who, this semester, I've really enjoyed making time to cook meals. Not just reading them in cookbooks. A lot of that is because I arranged my priorities a tad and remembered how much I enjoy cooking for my hubby. I realize not everyone has this inner desire, but hey, I am one of the few who has it! Some of it is because I'm reading Dashing Dish's new Devo called Devotions for a Healthier You, and it has all kinds of fun, healthy recipes! And the rest of it is because cooking can be relaxing to me....plus, it's semi my love language when Jordan compliments my cooking. Let's be real. Just a little..! And he has learned! ;-) 

This Tuesday, I'm sharing these cookies that I found online somewhere...wish I could remember where to give them credit! I want to say Fitness Magazine!! Keep in mind, these are delicious if you're wanting to be healthy. If you're celebrating an anniversary or birthday, definitely splurge on the margarine & sugar stuff! But these are seriously good in a pinch for a snack or satisfying craving! Yes, Jordan approves. 

Oatmeal Banana Choco Chip Cookies

The recipe calls for:

2 ripe bananas

1 cup oatmeal

1/4 cup chocolate chips (let's be real, I never measure!)

Preheat your oven to 350 degrees, mash bananas and add in additional ingredients. Bake for 10 minutes! Viola! I added pecans the first time, and they were delish! 

Other optional ingredients: cinnamon, sweetener, or dried fruit?! Truly, you can be creative! Serve with milk while watching Jimmy Fallon. You're set! 

Shout out to my talented brother-in-law Hayden who MADE my beautiful cutting board! Look closely...there are FIVE different kinds of wood in that baby! This won't be the last time you'll be seeing it! 

Expect some more of the quick and easy meals the Davenport home is cooking next Tuesday! Maybe some of you busy bees will find some joy in these weekly blogs!