Elegant Elle Baby Blanket (or Washcloth)

I usually make up my crochet patterns as I go. It’s been a long time since I’ve actually sat down and tried to write a pattern—and honestly, that feels like a whole different language! Hopefully this makes sense and is easy to follow.

Washcloth or Baby Blanket Pattern

Start by chaining an even number to your desired width.

(For a baby blanket, I typically chain about 86.)

Row 1:
Insert hook into the 3rd chain from the hook.
Pull up a loop, yarn over, go back into the same chain space and pull up another loop (you’ll have 4 loops on your hook). Yarn over and pull through all 4 loops, chain 1.
Skip the next stitch, go into the following chain, and repeat from * to the end of the row. Chain 2.

Row 2:
Pull up a loop, yarn over, go back into the same chain-1 space and pull up another loop (4 loops on your hook). Yarn over and pull through all 4 loops, chain 1.
Move to the next chain-1 space and repeat from * to the end of the row. Chain 2.

Repeat Row 2 until your piece reaches your desired length.

Work a single crochet (sc) evenly around the entire piece to create a foundation for the border.

Border

(Continue with your preferred border here…)

Chocolate Chia Pudding (My Latest Obsession)

This has become my go-to when I want something sweet, comforting, and satisfying—but still nourishing. It feels like a rich dessert, yet it’s made with simple, wholesome ingredients. I love that it takes just minutes to prepare, and by the time I’m ready for something indulgent, it’s already waiting in the fridge.

It is sweet and tastes like the best cheat and yet it is healthy and high protein!

Ingredients

• 1 cup liquid (milk, water, coconut beverage, almond milk — or my favorite: coffee)
• 1/4 cup chia seeds
• 2 Tbsp cocoa powder or 1 scoop chocolate protein powder
• Stevia, optional
• Flavoring, optional (vanilla, maple, almond, etc.)
• Flaxseed, optional

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Instructions

1. Add everything to a mason jar (or any jar with a lid) and shake well.
2. Scrape down any seeds stuck to the sides and shake again.
3. After 1 hour, stir again — this step is crucial to prevent clumping.
4. Refrigerate for at least 4 hours or overnight.
5. For a smoother texture, blend before chilling (optional - I personally like the crunch).

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Flavor Ideas (Using the Base Recipe)

Add extras to the jar, shake, then chill as directed.

Black Forest

• 1/4 cup chopped cherries
• Optional: a drop of almond extract

Berry Chocolate

• 1/4 cup frozen berries (raspberries are especially good)

Spiced Chocolate

• 1/4 tsp cinnamon
• 1/8 tsp ginger
• 1/8 tsp cardamom
• 1/8 tsp cloves

Peanut Butter Chocolate

• 3 Tbsp peanut butter

Breakfast Oat Version

• 1/4 cup oats
• Maple extract + cinnamon

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Extra Add-Ins

• Jam
• Coconut
• Nuts
• Honey or maple syrup

Fresh Chicken Sausage Balls

I recently got a Ninja Food Processor and decided to make fresh ground chicken sausage balls. I may love these even more than my sausage balls...and that is saying a LOT! I’ve found that the order matters - start with dry ingredients and save the wet for last - and cleanup is so much easier. When I’m done, I just add hot water and a little soap, let it run, and it basically cleans itself. So easy!

First, I shred the cheese and put it aside in a bowl. Then I pulse the onion until finely chopped and add that to the cheese in the bowl.

Finally, I add chunks of fresh boneless chicken breasts to the food processor and pulse until it’s nicely ground. Then everything gets put back into the food processor bowl and mixed together and I make my chicken balls. I do mine about the size of a small golf ball and sometimes press them down to make them more of a 'patty'.

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✨ Why I’ll Never Go Back to Store-Bought

I am honestly amazed at how fresh these chicken balls taste—and how little grease they have.

Once you realize how many additives are in store-bought chicken sausage, and then taste how good homemade can be, it’s hard to go back.

The sky is the limit with the flavor combinations but, for me, just chicken, cheese and onions was AMAZING! 🤍

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🌿 Mix (Per 1 lb of Chicken)

• 
  1 tsp salt
• 1 tsp black pepper
• 1 tsp dried parsley
• ½ tsp garlic powder

Cheese - asiago, swiss, cheddar or even feta

Onion - red or white

Seasonings - S&P are a must but then you can experiment: thyme, rosemary, garlic or whatever you
have in your spice cabinet

Vegetables - you could add in apple, spinach or experiment with whatever else you have in your veggie drawer

Egg - optional. Personally, I like it better without the egg as you get more of the chicken flavor

I make these into "egg sized" balls and flatten them out in the airfryer. Cook for 10 minutes at 400F

Easy Fancy Cheese Ball

I love using my food processor for this recipe—it makes everything so quick and easy. The key is doing things in the right order so you don’t have to keep stopping to clean it out. I’ve written the steps exactly how I do them.

If you prefer to chop everything by hand, you can absolutely do that… but you’ll be missing out on the joy of using a food processor 😊

Easy Fancy Cheese Ball

Ingredients

• 1 ½ cups pecans
• Fresh parsley, chopped
• 2 (8 oz) packages cream cheese, softened
• 1 package ranch dressing mix
• 2 ½ cups shredded cheddar or Colby Jack cheese

Instructions

1. Add pecans to the food processor and chop. Transfer to a small bowl.
2. Add parsley to the food processor and chop. Add to the same bowl as the pecans.
3. Insert the shredding disc and shred the cheese.
4. Switch to the dough blade. Add cream cheese, ranch mix, and shredded cheese. Mix until well combined.
5. Transfer mixture onto plastic wrap and form into a ball.
6. Wrap and freeze for about 10 minutes to make it easier to handle.
7. Place about ¼ of the pecan/parsley mixture onto wax paper.
8. Unwrap the cheese ball placing it on top the mixture above and then press/roll the rest of the mixture to the remaining ball, pressing gently to coat completely.
9. Refrigerate until ready to serve.

Below is how I store it in the fridge - wrapped until ready to transfer it to a plate to serve

Sunday Chat: Easter - He Is Risen!

 

Mary was outside Jesus tomb crying 

when he appeared to her John 20:11-18

“Mary!” Jesus said. She turned to him and cried out, 

“Rabboni!” (which is Hebrew for “Teacher”).

go find my brothers and tell them, ‘I am ascending 

to my Father and your Father, to my God and your God.’”

Mary Magdalene found the disciples and told them, 

“I have seen the Lord!” Then she gave them his message.

Matthew 28:910

The women ran quickly from the tomb. 

They were very frightened but also filled with great joy, 

and they rushed to give the disciples the angel’s message. 

And as they went, Jesus met them and greeted them. 

And they ran to him, grasped his feet, and worshiped him

Luke 24:34 

“The Lord has really risen! He appeared to Peter

John 20:19-20

Jesus was standing there among them! “Peace be with you,” 

he said. As he spoke, he showed them the wounds 

in his hands and his side. They were filled with joy when

they saw the Lord! 

Acts 1:3

During the forty days after he suffered and died, 

he appeared to the apostles from time to time, 

and he proved to them in many ways that he was 

actually alive. And he talked to them about 

the Kingdom of God.

1 Corinthians 15:6

After that, he was seen by more than 500 

of his followers at one time

HOW 10 DISCIPLES DIED

 Peter 

Crucified upside down in Rome 

(requested it because he didn’t feel worthy to die like Jesus) 

 Andrew 

Crucified on an X-shaped cross 

(often called St. Andrew’s cross) 

 James the Greater 

Killed by the sword (beheaded) under King Herod  Acts 12:2 

 Philip 

Traditionally crucified or possibly stoned in Asia Minor 

 Bartholomew 

Believed to have been flayed alive and then beheaded 

 Matthew 

Traditions vary: stabbed, burned, or beheaded in Ethiopia or Persia 

 Thomas 

Speared to death in India 

 James the Less 

Thrown from the temple, then beaten to death 

 Thaddeus 

Killed with arrows or a club (traditions vary) 

 Simon the Zealot 

Possibly sawed in half or killed in Persia 

Sausage Balls Seasoning

I recently got a Ninja Food Processor, and it has completely changed how I make sausage balls. I’ve found that the order matters - start with dry ingredients and save the wet for last - and cleanup is so much easier. When I’m done, I just add hot water and a little soap, let it run, and it basically cleans itself. So easy!

I start by adding all of my seasonings (recipe below) to the food processor. This breaks up the fennel seeds and blends everything evenly. I give it a quick pulse, then transfer the seasoning mix to a bowl.

Next, I shred the cheese and add it to the bowl. Then I pulse the onion until finely chopped and add that in as well.

Finally, I add chunks of pork to the food processor and pulse until it’s nicely ground. Then everything gets mixed together in the bowl and I make my sausage balls.

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🥣 How I Prep Ahead

My seasoning mix is listed below, and you can easily double, triple, or scale it up to season as much pork as you need.

I typically freeze my pork already mixed with the seasonings. I leave out the cheese, onions, and any other fresh ingredients—those get added the day I thaw the pork so everything tastes fresh and perfect.

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✨ Why I’ll Never Go Back to Store-Bought

I am honestly amazed at how fresh these sausage balls taste—and how little grease they have.

Once you realize how many additives are in store-bought Italian sausage, and then taste how good homemade can be, it’s hard to go back.

These seasonings are simple, clean, and absolutely delicious. 🤍

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🌿 Seasoning Mix (Per 1 lb of Pork)

• 1 tbsp fennel seeds (crushed)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried parsley
• ½ tsp garlic powder
• ½ tsp red pepper flakes (optional, for heat)

🌮 Cheesy Taco Bake Casserole (Easy Freezer-Friendly Dinner!)

 This Taco Bake is hearty, cheesy, and so delicious! 🤤

It’s the perfect make-ahead meal you can pop in the oven about 45 minutes before dinner.

I also love serving this for a potluck because it feeds a crowd, travels well, and the leftovers are amazing! 🙌✨

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🧡 Taco Bake (Great Freezer Meal!)

Servings: 8 to 10

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🛒 Ingredients

• 2 Tablespoons olive oil

  
  
  

• 1 Tbsp butter

• 1 pound ground beef

• 1 medium yellow onion, diced

• 1 package taco seasoning

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 3 Tablespoons tomato paste

• 16 ounce jar salsa

• 15 ounce can black beans, drained and rinsed (optional)

• 2 cups Mexican blend shredded cheese (divided)

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👩‍🍳 Directions

1. Preheat oven to 350°F.
   Spray a 9×13 or 3-quart baking dish with nonstick spray and set aside.

2. Heat a large deep skillet over medium-high heat
   (or use the Instant Pot on “Sauté,” which I love!) 😄

   
   
   

3. Add olive oil and onions and sauté until tender, about 3–4 minutes.

4. Add ground beef and cook, crumbling with a wooden spoon, until browned and mostly cooked, about 4–5 minutes.

5. Beef should be fully cooked and brown at this point.
   Drain any fat and return to the skillet.

6. Stir in taco seasoning, salt, pepper, tomato paste, salsa, and beans (if using).
   Cook for 1–2 minutes.

7. Turn off the heat and stir in 1 cup of shredded cheese 🧀.

8. Transfer mixture to the prepared baking dish and top with the remaining 1 cup of cheese.

9. Bake for about 25 minutes, until hot and bubbly and cheese is melted ✨.

10. Top with chopped tomatoes, cilantro, sliced olives, and serve!

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🌟 Favorite Toppings & Serving Ideas

I love serving this with:

• Shredded lettuce 🥬

• Sour cream

• Guacamole 🥑

• Cilantro

• Chopped tomatoes 🍅

• Extra shredded cheese 🧀

• Taco sauce 🌶️

Let everyone build their own:

✅ Hard or soft tacos
✅ Nachos
✅ Taco salad over lettuce

So fun and customizable!

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❄️ Freezer Instructions (Make Ahead!)

To freeze:

1. Cook the beef mixture and place it in the baking dish.

2. Omit the final 1 cup of cheese on top.

3. Cool completely, then cover tightly with plastic wrap and aluminum foil.

4. Freeze for up to 3 months.

To bake from frozen:

1. Thaw overnight in the refrigerator until completely thawed.

2. Remove plastic wrap and foil.

3. Let sit on the counter for 20 minutes.

4. Top with the remaining 1 cup of cheese.

5. Bake at 350°F for 45–55 minutes, until hot, bubbly, and melted.

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✨ Perfect for weeknights, meal prep, potlucks, and cozy family dinners!

Sunday Chat: Christian Love

Matthew 22:37-40 
“You shall love the Lord your God with all your heart
 and with all your soul and with all your mind… 
You shall love your neighbor as yourself. 
On these two commandments depend 
all the Law and the Prophets.”

1 John 3:18 

“Little children, let us not love in word or talk 

but in deed and in truth.” 

1 Corinthians 13:45 

“Love is patient and kind; 

love does not envy or boast; 

it is not arrogant or rude. 

It does not insist on its own way; 

it is not irritable or resentful.” 

Philippians 2:34 

“Do nothing from selfish ambition or conceit, 

but in humility count others more significant 

than yourselves. Let each of you look 

not only to his own interests, 

but also to the interests of others.” 

Colossians 3:13 

“Bearing with one another and, 

if one has a complaint against another, 

forgiving each other; 

as the Lord has forgiven you, 

so you also must forgive.” 

Ephesians 4:15 

“Speaking the truth in love, 

we are to grow up in every way 

into Him who is the head, into Christ.” 

Galatians 5:13 

“Through love serve one another.” 

Matthew 6:4 

Give your gifts in private, and your Father, 

who sees everything, will reward you. 

Crispy Smashed Potatoes (A Mark-Approved Favorite!)

My husband Mark LOVES potatoes, and he’s tried them just about every way imaginable. These, though? He raved about them and declared them absolutely amazing. 🙌

The best part? They’re incredibly easy. The only “hard” part is allowing enough time for them to bake and get perfectly crispy—but trust me, they’re worth the wait.

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Ingredients

• Potatoes – russet or red/new potatoes

• 1 Tbsp olive oil

• 1/2 Tbsp butter

• 2 cloves of garlic, pressed

• 1/4 to 1/2 cup grated cheese

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Instructions

I cook my potatoes in the Instant Pot, but you can also cook them on the stove or even in the microwave. If you boil them on the stove, be sure to remove as much moisture as possible and allow them to dry well. This is why the Instant Pot or microwave is quicker and easier.

Instant Pot method:
Cover the bottom of the Instant Pot with water, add the trivet, then add the potatoes.

• Russet potatoes: cook on High for 8 minutes, or until tender

• Red/new potatoes: cook on High for 4 minutes, or until tender

1. Preheat oven to 375°F.

2. Put the olive oil and butter in a microwave-safe dish and melt (about 20 seconds max). Stir in the pressed garlic and set aside.

3. After cooking, place the cooked potatoes on a parchment-covered cookie sheet. “Smoosh” them using the bottom of a glass.

   • Thinner potatoes = crispier

   • Thicker potatoes = moister and chewier

   You really can’t go wrong either way, and I usually end up with a mix of both—which is delicious!

4. Drizzle the olive oil/butter/garlic mixture over the potatoes.

5. Bake for 40 minutes, or until crisp, checking at the halfway mark.

6. Sprinkle liberally with cheese and return to the oven just long enough for the cheese to melt.

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These potatoes are simple, comforting, and always a hit—especially with potato lovers like Mark. 💛

🍹✨Refreshing Ginger Beer Mocktail (Low-Sugar & Wellness-Inspired)

I recently attended a mocktail mixology class, and it was such a fun experience! 🎉 It inspired me to start creating more healthy mocktail recipes, so you’ll definitely be seeing more of these here.

This ginger beer mocktail is light, refreshing, and perfect for sipping—especially if you’re cutting back on alcohol or looking for low-sugar drink options. I used diet ginger beer to avoid added sugar, but I’m currently experimenting with more natural alternatives, like using fresh ginger root 🌱. My goal is to keep ingredients simple, clean, and supportive of overall wellness.

This mocktail was a total win for me—refreshing, flavorful, and satisfying without the sugar overload 😋. If you enjoy non-alcoholic drinks, mocktails for health, or simple wellness recipes, let me know! I’d also love to hear about any favorite mocktail recipes you have 💬💛

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🍊 Ginger Beer Mocktail Recipe

Ingredients:

🧊 Ice
🥤 Diet ginger beer (I prefer a mild ginger flavor, so I fill the glass about ¼ full)
💦 Club soda or seltzer water (to top off)
🍊 One fresh orange slice, squeezed into the drink and then added

🔥 Optional: Flame the orange slice before adding—it enhances the citrus oils and deepens the flavor beautifully!

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🌿 Health Notes & Wellness Benefits

✨ Ginger is well known for its digestive-supporting and anti-inflammatory properties. Even in small amounts, it can help soothe the stomach and add warmth to a drink without added sugar.

✨ Orange provides a natural source of vitamin C and antioxidants, supporting immune health while adding a bright, fresh flavor.

✨ Choosing mocktails over alcoholic drinks can help support hydration, liver health, and overall wellness—especially if you’re focused on healing or maintaining balance.

✨ Using low-sugar or naturally flavored drinks can help reduce blood sugar spikes and inflammation, which is especially important for long-term health.