• 1 lb ground turkey
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon smoked salt or seasoning salt
  • 1/2 teaspoon smoked paprika optional see note
  • 1 teaspoon black pepper
  • 2 teaspoons brown sugar
  • 1/2 teaspoon garlic
  • 1/2 teaspoon fennel seeds
  • pinch of celery salt
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sage
  • generous pinch of red pepper flakes
  • pinch of clove
  • 1/4 cup flour
  • 4 cups warm milk may need more or less depending on how thick or thin you prefer it
  • salt sage, thyme and black pepper (optional gravy seasonings)


  • In a large bowl add ground turkey and olive oil.
  • Mix together all of the seasonings in a small bowl.
  • Pour seasonings over ground turkey and mix until well distributed.
  • (It is best to let the sausage sit overnight to maximize the flavors if possible.)
  • Fry up a small piece of the sausage mixture to make sure it is flavorful and adjust seasonings if needed.
  • In a large deep skillet, add in sausage and cook over medium heat until browned. Break the sausage up as it cooks.
  • Drain the excess fat from the pan if needed, but leave about a tablespoon of fat in the pan.
  • Sprinkle flour over cooked sausage a little at a time until all of the flour has been absorbed.
  • Continue cooking the sausage for a couple more minutes to cook out the flour taste.
  • Gradually add the warm milk,stirring constantly.
  • Allow gravy to come to a light simmer while stirring and then reduce heat.
  • Continue stirring until desired consistency is reached.
  • (If you need to thin out the gravy add more milk. If you need to thicken the gravy, simply allow it to cook a bit longer. Remember the gravy will thicken more as it cools.)
  • Remove from heat.
  • Season to your liking with salt (if needed), black pepper, thyme and sage to bring out the flavor of the gravy.
  • When tasting the gravy for seasoning, be sure to include a bit of the sausage in your taste test to prevent over salting the gravy.
  • Serve piping hot over homemade biscuits.


Adding smoked paprika gives the sausage a wonderful smokey flavor, however it can slightly tint the white gravy and make it a bit cream in color. This usually isn't an issue if you allow the sausage to sit overnight. I don't mind a creamed colored gravy but if you're going for presentation I'd omit the paprika to keep the gravy white in color.



Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 1 hour 40 minutes
Servings 12



  • 1/4 cup warm water (between 120-130 degrees)
  • 1/2 teaspoon granulated sugar
  • 1 packet Rapid Rise Instant Yeast 2 ¼ teaspoonS


  • 3 tablespoons unsalted butter melted
  • 1/4 cup granulated sugar
  • 1 egg room temperature
  • 1/4 cup warm buttermilk
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt


  • 1 cup light brown sugar packed
  • 1 ½ teaspoons cinnamon
  • 6 tablespoons unsalted butter melted


  • 3 oz. cream cheese room temperature
  • 1/4 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 tablespoon milk (may need more)
  • 1/2 teaspoon vanilla extract
  • 1 pinch sea salt


To Make The Dough

  • In a large glass measuring cup add warm water (must be warm enough to activate the yeast)
  • Stir in 1/2 teaspoon of sugar and the yeast.
  • Let yeast sit until it is puffy, about 10-15 minutes. The yeast is now activated. Set aside.
  • In a large bowl, stir together butter and sugar until creamy.
  • Stir in egg, buttermilk and vanilla extract until well combined.
  • Stir in activated yeast and set aside.
  • In a medium-sized bowl whisk together flour and salt.
  • Gradually add flour into wet mixture with a rubber spatula, stirring until a dough begins to form.
  • Once dough has form, flour a surface and place dough on the surface.
  • Knead the dough just until it is smooth and elastic. Roll into a ball.
  • Place dough in a lightly greased bowl, turning the dough once so that all surfaces are lightly covered in oil.
  • Cover bowl with plastic wrap and place in a warm, draft-free location. (I like to place them in my oven with the pilot light on)
  • Let dough rest for about 1 hour or until almost doubled in size.

Make the Filing & Glaze

  • To make the filling combine brown sugar and cinnamon in a bowl. Set aside.
  • To make the glaze, cream together the butter and cream cheese.
  • Mix in powdered sugar, milk, vanilla extract and salt. (adding more milk if needed). Set aside.
  • When dough has doubled in size, punch the dough to remove the air.
  • Divide the dough into two equal sized ball.
  • On a lightly floured surface, roll out one ball into a rectangle about ¼-inch thick.
  • Generously brush the dough with the melted butter.
  • Generously sprinkle on half of the cinnamon-sugar mixture and gently press into the dough, allowing the butter to absorb some of the mixture.
  • Starting at the shortest end, tightly roll the dough into a log.
  • Place seam side down. Using a serrated knife, cut the roll into 1-1 ½ inch thick rounds.
  • Place rolls in a generously greased 9x9 pan with sides touching. Repeat with other ball of dough.
  • Preheat oven to 350 F.
  • Bake for 18-20 minutes.
  • Remove from oven and generously spread on a layer of the cream cheese glaze.
  • Serve cinnamon rolls hot or room temperature

Credit: Divas Can Cook 


Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 sticks


  • 4 slices Texas toast day old and/or stale
  • 2 eggs
  • 1/4 cup milk I use almond milk
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/2 -1 tablespoon cinnamon
  • 2 tablespoons butter


  • Cut each slice of texas toast into 3 equal sticks. Set aside.
  • In a large bowl or container, whisk together the eggs, milk, heavy cream and vanilla until uniform in color. Set aside.
  • In another large bowl or container, combine the sugar and cinnamon. Set aside.
  • Dip the slices of bread into the egg mixture (front and back) quickly, being sure to shake off the excess.
  • Place them on a plate or baking sheet while you dip the rest.
  • Heat butter in a large griddle over medium heat.
  • When griddle is hot place the dipped slices of bread into the pan.
  • Cook until both sides are golden brown (flipping once).
  • Take french toast directly from the pan and place into the cinnamon sugar mixture.
  • Toss to coat. (Work quickly so that each stick is hot going into the cinnamon sugar mixture)
  • Plate and serve!

Credit: Divas Can Cook 


Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 oz


  • 1 cup water
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon maple


  • In a nonstick pot, over medium heat, stir together water, brown sugar, and white sugar.
  • Bring to a simmer and stir in cream of tartar and salt.
  • Bring to a very light boil and cook for about 8 minutes or until coats the back of the spoon. Stirring frequently. (Be careful not to burn the mixture. Reduce heat if needed.)
  • Once thickened, remove from heat and stir in butter.
  • Once butter has melted stir in vanilla extract and maple extract.
  • Pour syrup into a serving dish.
  • Let syrup cool slightly, which will allow it to thicken up even more.
  • Serve.
  • Store in the fridge. (syrup will solidify, microwave to reheat)

Credit: Divas Can Cook 


Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 22 pancakes


  •  cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 egg room temperature
  • 3 tablespoons unsalted butter melted +more for brushing
  • 1/2 teaspoon vanilla extract
  •  cups buttermilk warm


  • In a medium-size bowl, whisk or sift flour, baking powder, baking soda, salt and sugar until well combined. Set aside.
  • In a large-size bowl, whisk together egg, butter, vanilla extract and buttermilk until combined.
  • Add dry ingredients into wet ingredients until batter is smooth with a few lumps.
  • Let batter rest for 10 minutes.
  • Heat and lightly butter a nonstick griddle.
  • When the griddle is hot, using a mini cookie scoop, scoop out a tablespoon-size amount of batter.
  • Place batter on hot skillet and cook until bubbles begin to break on the surface and the underside is golden.
  • Flip the pancakes and cook until other side is golden.
  • Place pancakes on a cooling rack to cool. Do not stack while they are hot.
  • Brush hot pancakes with additional butter and serve with hot maple syrup.

Credit: Divas Can Cook

Main Dish 




  • 32 oz natural msg-free chicken broth (or vegetable broth)
  • 1 cup cabbage shredded (any kind)
  • 1/2 cup spinach or kale finely shredded
  • 1/2 cup white onion finely diced
  • 1/4-1/2 cup carrots finely diced
  • 1/4-1/2 cup celery finely diced
  • 1/2 cup zucchini finely diced
  • 1/2 green bell pepper finely diced
  • 1/2 red bell pepper finely diced
  • 1/2 yellow bell pepper finely diced
  • 1 cup tomatoes seeded and diced
  • 5-6 parsley springs
  • 4 cloves garlic minced
  • cayenne pepper optional


  • Add chicken broth to a large pot.
  • Add diced vegetables.
  • Bring to a boil, reduce heat and cook for about 2-4 minutes. (vegetables should still be a bit firm to the bite)
  • Remove from heat. (if vegetables are bigger you may need to cook a bit longer)
  • Serve with a sprinkling of cayenne and a splash of lime or lemon juice if desire.

Credit: Divas Can Cook 


Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


  • 2 large russet baked potatoes 2 lbs, cooked *
  • 1 8 oz cream cheese, room temperature
  • 1/2 tablespoon olive oil
  • 1/4 cup onions diced
  • 1 teaspoon garlic minced
  • 3 cups chicken broth
  • 10 oz frozen mixed vegetables
  • 8 oz. ground turkey breakfast sausage cooked and drained
  • salt & pepper


  • Carefully, scoop out the flesh of the freshly cooked potatoes into a large bowl (Having hot potatoes helps with the next step)
  • Cut cream cheese into small pieces and gradually add them into the potatoes, while stirring and mashing until creamy. Set aside.
  • In a large pot, heat olive oil.
  • Add onions and saute until tender.
  • Add garlic and saute until fragrant.
  • Pour in chicken broth and bring to a simmer.
  • Carefully stir in the potato mixture.
  • Use a potato masher to further mash up the potatoes (leaving a few small chunks of potato is fine)
  • Add in mixed vegetable and cooked sausage.
  • Simmer until vegetables are heated through.
  • Taste soup and add salt and pepper if needed.
  • Serve hot.
  • Garnish with cheese, bacon or chives.

Credit: Divas Can Cook 


Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 people


  • 2 tablespoons olive oil or butter
  • 1 cup onions diced
  • 1 large green bell pepper chopped
  • 1/2 cup celery diced
  • 2 zucchini diced
  • 1 cup frozen sweet corn
  • 1/2 cup frozen sweet peas
  • 1 14.5 oz can fire-roasted tomatoes
  • 1 10 oz can Rotel tomatoes
  • 1 15. oz can Tomato sauce
  • 13.4 oz black beans drained and rinsed
  • 13.4 oz garbanzo beans drained and rinsed
  • 13.4 oz kidney beans drained and rinsed
  • 3 tablespoons chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoons smoked paprika
  • 1-2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon oregano
  • 1 tablespoon cilantro optional
  • 1-2 tablespoons parsley
  • 2 teaspoons thyme
  • 1 tablespoon basil
  • cayenne pepper enough to reach desired heat
  • seasoning salt if needed


  • Heat oil in a large pot over medium heat.
  • Add in onions, bell peppers, and celery.
  • Cook until celery is slightly tender to the bite.
  • Add in remaining vegetables including the tomatoes.
  • Stir in the tomato sauce.
  • Simmer gently until zucchini is tender to the bite.
  • Add in the beans and continue simmering until beans are heated.
  • Add in all of the spices, being sure to stir them in well.
  • Taste the chili and add in enough cayenne pepper to reach desired heat.
  • Adjust the spices to your liking but keep in mind the flavors will increase once it sits overnight.
  • Season with salt if needed.
  • Serve hot and top with sour cream, cheese and chives if desired.


Feel free to swap out the veggies for some of your favorites like green beans, carrots, red bell peppers, potatoes etc.Want to add meat? Ground turkey or ground turkey breakfast sausage works great in this. Also if you want the taste and texture of meat without actual meat I recommend Grillers crumbles soy meat.


Golden milk 

Golden milk, also known as turmeric milk and liquid gold, is an Indian drink that has been around for centuries and loaded with antioxidants.

Ingredients for one serving:

  • 1 cup whole milk, or milk of your choice
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ashwagandha powder (optional)
  • 1/4 teaspoon ginger powder
  • 1/8 teaspoon cardamom powder or two ponds
  • Pinch black pepper
  • 1 cinnamon stick or pinch of cinnamon powder
  • 1/2 teaspoon coconut oil
  • 1 teaspoon of vanilla extract or powder (optional)
  • Sweeten to taste. (honey or agave)


Mix all ingredients in a small saucepan or pot and bring to a boil. Reduce the heat and simmer for about 5 minutes or until fragrant and flavorful. Strain the drink through a fine strainer into your favorite mug.  Add sweetener of choice and top with a pinch of cinnamon.  ENJOY!

For more information about golden milk also known as turmeric milk and its health benefits click the link.   

*Be sure to consult your healthcare practitioner if you are on any medications. Do not take turmeric root if you are on blood thinning medication.

Elderberry and Lemon-Infused White Grape Juice

Makes 6-8 drinks



    1. Put all ingredients into a saucepan over medium-low heat.
    2. Heat to approximately 200°F, just before boiling.
    3. Remove from heat, cover with a lid, and let infuse for 30 minutes.
    4. Strain the grape juice into a separate pint jar.
    5. Store infused-grape juice in the refrigerator—it should be used within 5 days.
Credit: Mountain Rose Herbs

      Elderberry and Lemon Infused Vodka

      Makes about 16 drinks



      1. Pour elderberries and lemon peel into a quart jar.
      2. Add 16 ounces of vodka.
      3. Infuse three to five days. The jar can remain on the counter. Shake once a day.
      4. Strain the infused vodka into a separate pint jar.
      5. Follow directions below for Bellini.

      Pro Tip

      • Taste every couple of days to determine your preferred flavor profile. If you infuse the elder berries and lemon peel too long, they can impart a bitter flavor.
      Credit: Mountain Rose Herbs


        Grandma's Lavender Cookies

        prep time 15 MINUTES
        cook time 15 MINUTES
        total time 30 MINUTES
        serving 2 dozen 
        • 2 eggs
        • 1/2 cup unsalted butter, softened
        • 1 cup sugar
        • 1 tsp lavender leaves
        • 1 1/2 cups flour
        • 2 tsp baking powder
        • 1/4 tsp salt

        Lavender Icing

        • 1 cup confectioners sugar
        • 1/2 tsp lavender extract
        • 2-3 tsp water


        1. Preheat oven to 375˚F. Grease 2 lined baking sheets or line with silpats.
        2. In a blender, combine eggs, butter, sugar and lavender leaves. Blend on low until well combined and the lavender has broken up into small pieces.
        3. Sift together flour, baking powder and salt in a large bowl. Pour the wet ingredients over the dry and stir together until combined. Drop dough onto the greased baking sheets, 1 Tbsp at a time.
        4. Bake cookies for 10 to 15 minutes, until the edges are golden brown. Cool completely on wire racks.
        5. In a small bowl, combine sugar, lavender extract and water, stirring until it forms a smooth frosting. Once the cookies are cool, spread them with a thin layer of icing and garnish with a few dried lavender flowers.
        Credit: Cake and Knife 

          Southern-Style Peach Crisp with a cinnamon-oats topping!

          Prep Time 20 minutes
          Cook Time 35 minutes
          Total Time 55 minutes
          Servings 6 people


          • 3 lbs frozen sliced peaches thawed and drained (see note)
          • 3/4 cup granulated sugar
          • 2-3 tablespoons all-purpose flour


          • 1/2 cup brown sugar packed
          • 1/2 cup granulated sugar
          • 3/4 cup all-purpose flour
          • 3/4 cup oats (1-minute or old-fashioned oats) I used 1-minute oats
          • 1 ½ teaspoons cinnamon
          • ¼ teaspoon allspice
          •  teaspoon salt
          • 8 tablespoons unsalted butter chopped


          • Preheat oven to 350 F.
          • In a bowl stir together thawed and drained peaches and granulated sugar.
          • Stir flour into peaches until syrup has thickened. (may need more or less flour to thicken to your liking)
          • Using a slotted spoon, place peaches in a deep dish pie plate. (let the excess syrup drip off. See note). Set aside.
          • To make the toppings, in a separate bowl stir together brown sugar, granulated sugar, flour, oats, cinnamon, all-spice and salt until combined.
          • Cut in butter using your hands until mixture is crumbly.
          • Sprinkle topping evenly over peaches.
          • Bake for 35-45 minutes or until topping has browned and crisp. (May need longer)
          • Let crisp cool slightly to allow syrup to thicken, about 10-15 minutes.
          • Serve warm with a side of vanilla ice cream. Best served the same day. (Topping will not be as crisp the next day or when reheated.)


          Peaches: If using fresh peaches allow them to sit in the sugar for about 30-40 minutes to soften them.
          Syrup:If you do not like a very syrupy peach crisp, be sure to let the excess syrup drip off  completely before adding peaches to dish or add in enough flour or cornstarch to create a thicker syrup. Also be sure the peaches are FULLY thawed because any extra water will release when the peaches are heated.
          Spices: Feel free to add cinnamon, lemon juice, vanilla or  other spices to the peaches if desired.


          Cook Time 40 minutes
          Total Time 40 minutes


          • 3 cups ripe fresh blueberries
          • 1/2 teaspoon lemon zest
          • 1 1/4 cups sugar divided
          • 1 1/2 cup all-purpose flour
          • 1 1/2 teaspoon baking powder
          • 1/2 teaspoon salt
          • 1/2 cup butter melted
          • 1 teaspoon vanilla extract optional
          • 1 cup almond milk can use regular but almond is yum in this for some reason


          • Preheat oven to 400 F.
          • Generously butter a 1.8-liter baking dish. Set aside.
          • In a large bowl add blueberries, lemon zest, and 1/4 cup sugar.
          • Toss to coat the blueberries in sugar, while mashing a few blueberries so that they release juices and create a light syrup. Set aside.
          • In a large bowl whisk together flour, baking powder, salt and remaining sugar.
          • Add butter, almond milk and vanilla extract, if using.
          • Stir gently just until flour is combined. The batter will be a bit lumpy which is perfect.
          • Pour batter into prepared dish.
          • Spoon the blueberries in a single layer on top of batter (do not stir blueberries in)
          • Shake the dish gently so the blueberries settle into the batter a little.
          • Bake for 35-40 minutes or until the middle is set. (Be careful not to overbake)
          • Let cool for 5-10 minutes.

          Credit: Divas Can Cook 

          Old-Fashioned Egg Custard Pie

          Prep Time 10 minutes
          Cook Time 30 minutes
          Total Time 40 minutes
          Servings 8


          • 3 large eggs
          • 1 1/4 cups sugar
          • 1 1/2 tablespoons all-purpose flour
          • 1 stick butter, melted
          • 1 tablespoon cornmeal
          • 1 teaspoon vanilla
          • 3/4 cup milk
          • 1 9-inch unbaked pie crust, either homemade or store bought


          • Preheat oven to 400 degrees.
          • Mix all ingredients together and pour into unbaked pie crust.
          • Bake for 30 minutes.
          • Let cool completely before slicing. Refrigerate leftovers.

          Credit: Spicy Southern Kitchen

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