Strawberry Shortcake….my mom’s way…..sort of

Growing up one of my favorite desserts was Strawberry Shortcake. I loved the strawberries and the sweet red juice all soaked into a biscuit…..wait, you’ve never had strawberry shortcake with a BISCUIT?  Can I tell you a secret? I didn’t know strawberry shortcake was anything different until I went to college – only then did I find out that people use pound cake or angel food cake as a base and then they top it with whipped cream….oh my.  So since we had an over abundance of biscuits left over from the biscuits and gravy I made the other day I decided to make up some strawberry shortcake.  Obviously this is such a simple dessert, but one that is just delicious!  Since my mom’s shortcake was a little different – I thought I would share how she used to make it – along with my additions!


1. Slice strawberries – or just chunk them in half


2. Sweeten with sugar (my mom didn’t do this!) I usually use 1/4-1/2 cup of sugar – depending on how many strawberries I am using.


3. Smash your strawberries – you can use a potato masher, but I love to use my Mix n’ Chop – you want to smash them until there is a bunch of juice and the strawberries are smaller chunks.


4. At this point you can use them, but I like to let them sit for a few hours in the fridge.

5. When ready to use break up some biscuits in a bowl (for a great biscuit recipe click here!)


Pour some strawberries over the biscuits


And top with whipped cream (something my mom didn’t do!)




Yes, yes, I know – simple. But sometimes I think we need to remember that everything we put on the table doesn’t need to be hours upon hours of  hard work in order to taste good.

What’s your favorite easy dessert?

Make it a GRATE day!



Dump Soup

Have you ever looked into your pantry or refrigerator and thought, good grief what can I make with all these random ingredients?? Well that was TOTALLY me this week! I have been trying to use up some items in my pantry so I decided to just dump a BUNCH of stuff in a pot and call it soup….I was really thinking that this would taste horrible – HONESTLY!  But it turned out to be amazing! It’s a little spicy so if you’re making it for the kiddos, you may want to leave out a green chili or two 😉

So for my benefit (and anyone else who may want to read this!) I’m typing it out – sadly I didn’t even take a picture.

Dump Soup  – an Original Recipe

*Do not drain any of your canned items!

2 cans diced Tomatoes with chilies

1 large can diced tomatoes

2 packets of onion soup mix

1 14 oz can beef broth

1 bag mixed frozen veggies

1/2 bag frozen green beans

1 small can diced green chilies

1/4 cup rice

1/2 tsp of garlic powder (I know right? I didn’t have any fresh on hand! so unlike me!)

Put it all in a pan and let it get HOT took me about an hour or so – when it’s hot strain out about 1/2 of the veggies with a slotted spoon and use the immersion blender to blend them until smooth. I’m sure a regular blender would work too – I just wanted to use my immersion blender 😉 Caution – if you use a regular blender hold down the lid with a towel to protect your hand from the steam, and to hold the lid on – if you don’t hold down the lid your blender WILL explode hot veggies ALL OVER YOUR KITCHEN…yes, I speak from experience! Then add 1-2 tsp of cornstarch to blended veggies – blend again so you don’t have any clumps. The cornstarch will help thicken the soup. Return blended veggies to soup, mix well.  Continue to cook soup on low for another 2-4 hours until it starts to get thick (more like a chili)

Serve with shredded cheddar cheese and sour cream (although Brian liked it without anything extra!)

So there you go – Something I REALLY had no hope in WHATSOEVER, turned out amazing 🙂  FOR THE WIN!!!