Oven Baked Donut Holes

Binge watching The Flash last night, I realized (at about 10 p.m) that I had an Easter picnic/potluck with my running club in the morning. In realizing this, I remembered I hadn’t picked up anything to make. Sitting there kicking myself for forgetting, I briefly thought, I can just pick something up on the way in the a.m. Then I came back to reality knowing I would never get us ready and out of the door in time.

I would love to tell you all that this doesn’t happen to me often but that would be a lie. I am a last minute kind of girl…but I’m also the girl who loves to bring good food to the party.

So I opened my fridge and let the creativity flow. Noticing a can of biscuits (from a pack I bought in bulk, convinced I would put them all to use) I had an idea!

All I needed was that can of biscuits, butter, sugar, and cinnamon. I went ahead and preheated the oven according to the directions on the package (400 degrees in this case).

I melted the butter in a small bowl (heard it crackling and realized I needed to do it in 10 second increments next time).

In another small bowl, I mixed the sugar and cinnamon. Then set up the two bowls and my round cake pan station style for dipping.

Once I cut each biscuit into fours and rolled them each into little balls I was ready to dip and bake!

This was so unbelievably simple that my 18 month old was able to help! We baked the coated biscuits for 10 minutes (again each package may vary). Once baked they were good to go!

This was the perfect last minute treat to bring. Simple, easy to take along, and delectable; they turned out to be a hit at the picnic!

Do you have any simple recipes you use when you don’t have time to run to the store? Please share them in the comments below!

Cook Time: 10-20 min.
Serving Size: 8-10


Refrigerated Biscuits (any brand/size works)
1/4 C. Sugar
1 Tablespoon Cinnamon
4 Tablespoons Butter


1. Preheat oven to 400 (or follow the biscuit package instructions).

2. Grease shallow baking pan (I used a round cake pan) with butter or cooking spray.

3. Melt butter in small bowl in the microwave (in 10 second increments).

4. Mix sugar and cinnamon in a separate small bowl.

5. Use a knife to cut each individual biscuit into fours and roll into small balls.

6. Place in your pan and bake at 400 for 10-12 minutes (or follow baking directions on biscuit package. Let them cool for 5-10 minutes before serving.

It’s alright if the donut holes are touching in the pan while they bake. They will be easy to pull apart. 


Meal Prep Must Haves


This post contains affiliate links and may result in my compensation. These links are true recommendations for things that I would or do already use. Thank you so much for your support.

   For a busy mama, making breakfast and lunch day after day can be an exhausting and unnecessary task. To save time and energy throughout my week I have started meal prepping.

   I had seen multiple friends do it and thought about doing it for a while, so I finally made the decision to give it a shot. First things first, I needed the right tools to make this go as smoothly as possible (the goal is to make LESS work not more).

   Here is a compilation of my personal Go-To tools for meal prepping:

  1. Brownie Pan
    A muffin pan could work just as well but I personally prefer the brownie pan. The squares make for a pleasant presentation and I like the way it bakes the edges of whatever I’m cooking. Found at Amazon. There are a large variety of things you can prep using this: mini egg fritattas, banana bread squares, mini meatloaf, protein bars, etc. 
  2. Crock-pot or Instant Pot
    Perfect for making things like chicken in bulk. Shred the meat up and use in recipes such as: chicken fajita salad or chicken salad sandwiches. Also found on Amazon: crock-pot, instant pot.
  3. Microwavable Veggie Steamer
    This will allow you to make vegetables in bulk while freeing up your stove/oven for other prepping. I use Pampered Chef’s micro-cooker which can be found at Amazon or by contacting your local consultant.
  4. Meal Prep Containers
    At first I thought these wouldn’t be necessary since I own Tupperware. However, after finding that all of my Tupperware was going towards a weeks worth of prepped breakfasts/lunches, I had none left for anything else like dinner leftovers. Figuring out that I needed more containers, I took some recommendations from friends and found a variety of options through Amazon (for only $15.49!). They even had little separators (perfect for picky children, and husbands!).


You may already have some of these items in your kitchen or you may find that certain substitutions work better for you and your family. Whatever you choose, I wish you luck on your healthy lifestyle endeavors! It is not easy to stay on track (especially when you’re a SAHM with a lot on your plate or a working mom with a jam packed schedule). I applaud you for all that you do while still putting in the effort to give your family a healthy lifestyle.

I’d love to hear about some of your favorite meal prep tools!

xoxo J.

Homemade Mashed Potatoes 


cover-fixedNo matter the occasion we LOVE mashed potatoes! After various experiments I found my ultimate go-to recipe. I’ve always been one of those people who just toss in a little of this or a little of that (blame my mother) and this recipe was no different. However, after multiple requests, I have measured ingredients out to share with all of you!

First you of course need to prepare and boil your potatoes. Time will vary depending on the size and amount of potatoes you’re using (use a fork to check whether or not they are soft enough yet).

Once drained, add in your additional ingredients. I believe the key to this is the ranch and the Greek seasoning. Cavender’s All Purpose Greek Seasoning (found at Food Lion) is my absolute favorite seasoning. I even put it in my salad!

Once you’ve completed that step it’s time to mash! You can of course use an electric mixer for smooth, creamy potatoes but I prefer to use a hand masher. This gives it a bit more texture and adds a homemade touch to it.

That’s all there is to it! Enjoy.

Servings: 4-5


 5-6 Red potatoes
1 1/2 tbsp. butter
1/3 c. milk
Salt, Greek Seasoning
1/3 c. ranch dressing


1. Peel and cut potatoes, then boil until softened.

2. Drain potatoes, add butter, milk, ranch, and sprinkle with seasonings.

3. Mash and Serve!


Slow Cooker Beef Stew

One of my all time favorites is a classic beef stew. To keep it simple and easy I threw together this fabulous recipe that will make you seem like Betty Crocker herself (nobody will ever have to know how little effort went into it)!


Begin by collecting your ingredients. I prefer to use carrots, onion, mushrooms, and potatoes (not pictured) but you can use any vegetables you wish. For this recipe I chose to use brown gravy mix, Italian dressing mix, and Ranch dressing mix (all of which are staple ingredients in my household).

Take your beef of choice…I prefer to use pre-diced stew meat to save time and effort; sprinkle it with a dash of salt, pepper, and garlic powder. Now it’s ready to go into the crockpot. I like to have mine set to low already so it can get going while I prep my veggies.

In a measuring cup, mix the gravy, Italian, and Ranch packets; sprinkle over meat. Now add 3 cups of water.


It’s time now, to rinse and cut your vegetables. I like to use larger chunks since it will be cooking for hours; it prevents them from getting too “mushy”. I also tend to use less veggies since my husband will just pick them out of his. Adjust as you see fit!


Toss your veggies in, mix, and cook on low for 6-7 hours! Serve with Garlic Bread and voila!






Servings: 5
Prep Time: 10 minutes
Cooking Time: 6-7 hours


1.5-2 lb. Beef
3-4 Red Potatoes
2-3 Carrots
1 Small Yellow Onion
4 Whole Mushrooms
2 Brown Gravy Packets
1 Ranch Dressing Mix Packet
1 Italian Dressing Mix Packet
Pinch of Salt, Pepper, Garlic Powder
3 c. Water


  1. Sprinkle salt, pepper, and garlic over beef. Place in slow cooker set on low.
  2. Mix gravy, italian, ranch packets and sprinkle over beef. Add 3 cups of water and stir.
  3. Thickly cut veggies and stir into crockpot.
  4. Cook on low for 6-7 hours.

Serve with garlic bread and ENJOY!