It’s National Donut Day! Have You Had Your Donut Today?

Hello all!  It’s National Donut Day!  Yea!  In honor of National Donut Day, and to celebrate Fiesta Friday, I have re-posted some of my favorite donut recipes.  I am not normally a fan of re-posting, however …It’s National Donut Day!  😉  Enjoy!

Click on the picture to see your favorite donut recipe.  🙂






Time to make the donuts!!  Happy Baking!


This post is part of Fiesta Friday, come join the fun!


Ground Turkey Vegetable Soup

A healthier version for the New Year, done with lean ground turkey instead of hamburger meat.   A hearty addition to any dinner table.

IMG_5229.Turkey Vege Soup

Hello all!  With the cold weather making its way in, it looks like it’s time to stay indoors and enjoy some nice, warm, comfort food.  On the menu today:  Ground Turkey Vegetable Soup.   This recipe is one of my favorites for winter time.  Just add some cornbread and you have a hearty, healthy meal.  Good for lunch or dinner!

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To save time, as I am a busy working Mom, I used 2 cans of mixed vegetables.  Makes for an easy, quick meal.  Of course you can add any fresh vegetables to make it your own.  Leftover Ham from Christmas?  Add that too! 🙂

Now to head on over to Fiesta Friday, my favorite link-up party, and check out what’s cooking!

Happy Eating!

Arlene.nametag (2)


Ground Turkey Vegetable Soup

  • Servings: 6
  • Difficulty: easy
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IMG_5229.Turkey Vege Soup


  • 1 lbs lean ground turkey meat
  • 1 large onion chopped
  • 3 cloves garlic finely minced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cans mixed vegetables
  • 1 can diced tomatoes not drained
  • cups beef broth
  • 1 sm can tomato paste
  • 1 tbsp fresh basil or 1 tsp. dry
  • 1 tbsp fresh oregano or 1 tsp dry
  • 1 tbsp fresh thyme or 1 tsp dry
  • 1/2 tsp chili pepper flakes
  • 1/4 cup fresh parsley


  1. Heat olive oil in large skillet.
  2. Add ground turkey, salt, pepper, onion and garlic to skillet and sauté until turkey is browned.
  3. Transfer to pot.
  4. In same skillet add tomatoes to saute’ (makes the extra flavor from the browned bits in skillet).
  5. Transfer to pot
  6. Add beef broth, tomato paste and all the herbs (except parsley) to skillet and bring to a boil.
  7. Transfer to pot.
  8. Add mixed vegetables to pot, stir to combine all ingredients.
  9. Simmer on low heat for 30- 40 minutes.
  10. Add parsley last 5 minutes of cooking.


Mexican Cornbread Dos

Moist and full of flavor, this spicy Mexican Cornbread recipe is one you will want to make again and again.  Don’t let the simple ingredients fool you!  This one is a keeper, you will want to share with your friends and family.

Mexican Cornbread Dos5556

Layers of ground turkey and spices, corn, peppers and cheese, all in a wonderfully moist, golden corn bread mix.   The recipe is hands down one of my favorite dishes to make, and this is saying a lot folks!  The reason being is because there are times when I just don’t like my own cooking, there I said it!  I know, shhhh  …don’t tell anyone, words a cook should never utter.  But it’s true!  Everyone else will comment on how good one of my meals is and I just go, meh …well this recipe is the exception to the rule my friends!

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I call this Mexican Cornbread – Dos because I already have a Mexican cornbread recipe on here, one I did way back, and is almost the same recipe …but not quite.  Here is one big difference …

Mexican Cornbread - Dos_5558

Almond milk!  I know, my family thought I was crazy when I said I am out of milk and going to use the Almond milk instead.  My oldest son was very sceptical.  But here is the thing; I believe it made the cornbread more moist, for one.  When I usually make cornbread, I want lie, it is always so crumbly.  This was the case with my first recipe on here.  This time it held together perfectly and was moist!  It reminded me of a Mexican cake, in a way.


Well enough chatter, let’s get down to the important stuff here, the eating! Today I am bringing this to Fiesta Friday, come along and join the fun!

And until next time …

Happy Baking!




Mexican Cornbread - Dos

  • Servings: 6
  • Difficulty: easy
  • Print

Mexican Cornbread - Dos_5558


  • Nonstick cooking spray
  • 1 pound ground turkey meat
  • 1  package taco seasoning mix
  • 2 (8.5-ounce) boxes corn muffin mix
  • 1 (14.0-ounce) can cream-style corn, or regular
  • 1 cup shredded cheddar cheese
  • 1 can Rotel diced tomatoes & green chilies (original or mild), drained
  • 2 jalapeno, deseeded and chopped


Preheat the oven to 350 degrees F. Lightly coat a 9 x 9-inch baking pan with cooking spray. or oil.

In a skillet, cook the ground turkey. Add the taco seasoning per package directions. Set aside.

Prepare the corn muffin batter per package directions, except substitute unsweetened almond milk instead of regular milk. Stir in half of the corn and mix well.  Spread half of the cornbread batter mix in the baking pan. Top with the meat. Mix the remaining corn and Rotel diced tomatoes &  green chilies together and spread over the meat. Sprinkle on the chopped jalapeno.  Sprinkle with half of the cheese. Spread the remaining batter on top, and sprinkle with the remaining cheese. Bake for 35 to 45 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve.  Enjoy!

Note:  Around the last 5 minutes of baking, I reserved a sprinkle of cheese and spread on top of the cornbread.  It made a beautiful topping for the cornbread.  🙂

Turkey Burgers w/Sweet Potato Fries

Healthy, easy and so, so good!  A great option for family and friends who no longer eat red meat.  Delicious and full of flavor, a big hit at any outdoor cookout and perfect for the upcoming July 4th holiday.


Summer time, summer time, sweet, sweet summertime.  Hello all!  I am in a particularly good mood, not that today is anything special …no, it’s just Summertime!  Summertime is my favorite season, sure it is a little warm …but for me Summer means relax!  Summer is the time of year when the kiddos are out of school.  Summer means you can sleep later, dress lighter, not shave your legs as much, go on vacation and well, you get the idea.

Summer is also the time when people are more social, why with all the holidays: Memorial Day, July 4th, Labor Day.   The weather is warmer, people get together more often, enjoy time with friends and family and the great outdoors. One of our favorite things to do on summer holidays, or just a lazy Sunday afternoon, is to grill up some delicious Turkey burgers.

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Turkey Burgers can be done on the grill or in the skillet.  Cook them up and watch them disappear!  Add some healthy, spicy, Sweet Potato Fries and you have a great meal for your next summer gathering.


This recipe was adapted from a combination of two recipes on-line, Bobby Flay and Paula Dean.  I changed a few things and added some of my own special ingredients to fit our families preferences.   The result is one juicy, flavorful burger and some spicy-sweet fries!  Enjoy!

Until next time …

Happy Cooking!




Join the party!  Link-up at Fiesta Friday!

Turkey Burgers w/Sweet Potato Fries

  • Servings: 4 each, Burgers and Fries
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Lemon-Honey Mustard:

  • 1/4 cup Dijon mustard
  • 1 tablespoon clover honey
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon fresh lemon juice
  • sea salt and freshly ground black pepper


  • 1 1/2 pounds 85 % lean, ground turkey (not all white meat), chilled
  • freshly ground black pepper
  • Tony Chacheres Creole Seasoning
  • 4 slices cheddar cheese, sliced 1/2-inch thick
  • 4 sesame seed hamburger buns, lightly grilled
  • all your hamburger fixings for serving (avocados, tomatoes, lettuce etc)


Lemon-Honey Mustard:  Place together in a small bowl the mustard, honey, orange juice, lemon juice and season with salt and ground pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.

For the burgers:   Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with Tony Chacheres Creole Seasoning to taste. Grill until cooked through, 3 to 5 minutes on each side.  During the last minutes of cooking, add cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the lemon-honey mustard and top with all your favorite fixings. Serve with Spicy Sweet Potato Fries.

Oven Baked Sweet Potato Fries:


  • Olive Oil, for tossing
  • 4 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips
  • 1/2 teaspoon paprika
  • house seasoning mix (below)

House Seasoning:

  •  1 cup sea salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and you can store in an airtight container for up to 6 months.

Directions:  Preheat oven to 450 degrees F.  Line a sheet tray with parchment paper. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, not to overcrowd. Bake about 15-20 minutes – until sweet potatoes are tender and golden brown, turning occasionally.  Let cool 5 to 10 minutes before serving.


Caveman Coffee


Father’s Day is not far away, it will be here before we know it, on Sunday, June 18.  Some of you are probably wondering what to get Dad, I know Dad can be hard to buy for.  But this year, you will have the perfect gift!  Caveman Coffee Company, makers of specialty coffee, has a pleasing variety of coffee and coffee accessories to choose from to make Dad’s big day stand out.

Check out one of my favorite selections below:

White Gold – Blend of Single Origin, Arabica Beans


Great as your first morning cup, or with a nice big slice of cake for that afternoon pick me up!  This is an excellent choice for Dad, and anyone who appreciates a good cup of coffee.  Slightly roasted for a light, nutty and earthly flavor.  A very smooth and creamy tasting blend makes it perfect to pair with some of Dad’s favorite fats (butter/coconut cream/ MCT).

Please do go to their website Caveman Coffee Company for White Gold, and all the rest of their delicious coffees and coffee products.  They also have tea, for the tea lover in the family.  Make Dad’s day shine, and maybe find something for you too!

See below for my favorite coffee recipe.

Until next time …

Thanks for visiting and enjoy your coffee!





My Morning Cup using White Gold - Caveman Coffee

  • Servings: makes 1 - cup coffee
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coffee review (2)

By:  Arl’s World

For Your Brew:

Caveman Coffee – White Gold

1/4 teaspoon of MCT coconut oil

1 tsp honey

A big dash of cinnamon

3 tablespoons of almond milk or you can use a tablespoon of coffee creamer

Optional for the Mocha lover:  Add 1 little square of chocolate from a candy bar or  a tablespoon of Nestle Nesquick Liquid Chocolate Syrup. (only brand I have found with no Fructose Corn Syrup)

Stir and enjoy!


*Disclosure – I received a product for review to give my honest opinion. No other compensation was given.*


Orange Cake with Blueberries

What do you do when you have lots of oranges?  You make Orange cake!  A very rich and moist cake, full of blueberries and made using fresh squeezed orange juice to give it a wonderful orange flavor.


This recipe is one of my oldest son’s favorites, it is very easy to make with the addition of a little magic to a regular cake mix.


I absolutely love bundt cakes.  Bundt cakes are a dream for people like me, who either don’t have the time or are just not that great at fancy cake decorating.  Plus, you can’t go wrong in a bundt pan; no lopsided, uneven layer cakes  …nope, looks beautiful every time!  Well, except for that one time when I forgot to spray the bundt pan with cooking spray …oops!


This recipe is wonderful with or without the blueberries, I make it both ways.  If you are adding blueberries, be sure and toss a little dry cake mix with the frozen blueberries so that  they are easier to bake with, preventing them from all sinking to the bottom.

I think I will take this cake over to Fiesta Friday Link-up party, come on along and join the fun!  🙂

Until next time …

Happy Baking!



Orange Cake with Blueberries


Glaze Ingredients:

  • 1/4 cup of remaining fresh squeezed orange juice
  • 1 1/2 cups powdered sugar, more or less for thickness of glaze (to your liking)
  • 1/4 cup butter


  1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, stir together cake mix (except for 2 tablespoons) and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed.  Toss rinsed, slightly frozen blueberries in the remaining (2 tablespoons) cake better (to prevent blueberries from going to bottom during baking) add blueberries to cake better and pour batter into prepared pan.
  3. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. In a saucepan over medium heat, heat 1/3 – 1/4 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
  5. Top with chopped almonds and enjoy 🙂


Chocolate Mint Brownies


Happy St. Patrick’s Day to everyone!  It’s 5 o’clock here, time to drink some green beer!   Actually I don’t like beer, but it sounded good.  🙂  Instead, how about an easy and delicious chocolate mint brownie recipe for St. Paddy’s Day.  I am really not sure what green mint brownies have to do with this Irish holiday, other than the fact that they have a yummy green vanilla frosting …but Irish recipe or not everyone loves a brownie!  A green, mint-chocolatety chewy moist brownie, yum!  I hope you enjoy!


I think I will join the fun over at Fiesta Friday link-up party.  I hope they enjoy the brownies!  Until next time …Happy Baking!




1 box Betty Crocker Milk Chocolate Brownie Mix + ingredients as called for on box

2 pkgs 2.75 oz Andes Creme De Menthe Thins Candy Bar

1 container Betty Crocker Vanilla Frosting

green food coloring or gel


  1. Heat oven to 350F.  Spray pan with cooking spray.
  2. Stir brownie mix, eggs, water and oil in medium bowl until well blended.
  3. Pour brownie mix into pan and top with chopped mint candy pieces. Set aside about 1/3 of candy pieces for topping.
  4. Bake 30-35 minutes.  Let cool while preparing frosting.
  5. Add green food coloring or gel to icing, stir and spread on top of brownies.
  6. Sprinkle with remaining chopped candy and enjoy!