It didn’t start out to be a Labor Day weekend in the kitchen but in the past 24 hours I’ve washed a lot of dishes.

It started with a text from my nephew Garritt. “How busy r u this weekend?” I proceeded to tell him that I’m around, working on a few things around the house and waiting to see if my daughter was coming home. He asked if he could put in a request for me to make something – pumpkin chocolate chip cookies. Well how do I say no to a sweet, innocent face like this?

(Disclosure, I Photoshopped a small injury off my forehead because I didn’t want to tell you that right when I was hosting the CBS Sunday morning crew for my real job, I cracked my head open a tiny bit with my car door. But now you know anyway. So, I Photoshopped the injury back on my forehead.)

Staci Garritt 2014

The two middle children in our family. T-R-O-U-B-L-E is our middle name.

Staci Garritt 2015

So, I baked Garritt’s favorite Pumpkin Chocolate Chip Cookies.

pumpkin chip cookies

While I was at it and washing dishes anyway, I made the Caramel Apple Nut Bars that I had intended to make for my sister Kalli’s birthday last week. I delivered them today. Better late and sweet than never I guess.

Caramel Apple Nut Bars

I’ve been trying to thin out the shelves in my pantry a little so today seemed like the perfect day to bake a big old pot of Make-It-Your-Way Rainy Day Chili. (I should’ve made Beer Chili instead so I could also get rid of a bottle of beer).

rainy day chili

Of course I made from-a-pouch cornbread and added a few dollops of Lake Benton honey. And a bowl of French vanilla pudding with banana slices (because Jason likes it).

And a pie plate of Cherry Crunchobblerumble (because we both like it).

Cherry Crunchobblerumble | Random Sweetness Baking

Well, enough about all the dishes I washed this weekend. Tell me about all the fun you had!

Sweet wrinkly wishes,


This little piggy went to the market. These little piggies jumped into my breakfast pie. Just like with ham and cheese stuff’n puff, your houseguests will return. Add a side of toast or fresh fruit and it’s the quintessential brunch filled with eggs, bacon, sausage links, ham, and melty cheese. And look at how many farming industries you are supporting with this one recipe: pig, dairy, and chicken farmers!

3 piggies in a breakfast pie

All the breakfast meats in this dish seem like a lot of work for one groggy morning in the kitchen but here’s how to make it easy on yourself. When you fry too many sausage links (and maybe bacon) on a Sunday morning before you leave for a week-long vacation, freeze all those extras. When you are ready to make this breakfast, buy a package of precooked, diced ham.

If you don’t have cooked bacon in your freezer, just fry five strips and chop them into the egg mixture. Easy as [pork] pie.

3 piggies in a breakfast pie

5 large eggs

1/2 cup sour cream

1 cup milk

1/4 cup fresh celery or broccoli, chopped (optional)

1 package (6 ounce) STOVE TOP stuffing mix

3/4 cup diced cooked ham

7 sausage links (or patties), cooked and diced

5 strips cooked bacon, cooked and chopped

1 cup shredded cheddar cheese, divided into two (1/2 cup) measurements

Bake it:

Get your oven to a piping hot 375˚.

In a really big bowl, whisk the eggs. Add the sour cream and whisk until combined. Add milk and whisk until everything is blended. Stir in celery (or broccoli), stuffing mix, ham, bacon, sausage, and 1/2 cup shredded cheese.

Pour into a greased 9-inch pie plate, 9×9 square pan, 9-inch tart pan, or a 2-quart casserole dish. Cover loosely with foil. I like the non-stick kind so the egg mixture doesn’t stick to it.

Bake 60-68 minutes, or until completely heated through the middle. Remove from oven, remove foil, and sprinkle remaining 1/2 cup shredded cheese over the top. Bake uncovered another 5 minutes, or just until cheese is melted and slightly browning.

Remove from oven and serve immediately.

Sweet swine wishes,


There’s a border battle between two Minnesota housewives and for that reason, I am sworn to secrecy and cannot share my sister’s super-secret-better-than-everyone-else’s Special K bar recipe.

For years, Heidi has been knocking the socks off family and friends with her secret Special K bars. But there’s this one housewife [Lincoln County Housewife] who is unkind (like cyber-bullying unkind) to my sister but that lady’s husband and sons (who are nice and friends of the family) love Heidi’s bars. So she bakes them for the guys but won’t share the recipe with anyone but her sisters. Ah, sweet revenge.

Special K bars

When I told Heidi I was writing this post and assured her that I would not share her secret recipe, she told me a few interesting facts about what happens when she makes a pan (or two) of her famous Special K Bars. [I didn’t use the guys’ names.]

Heidi: When I make these for them, there are rules. They are rationed between each other.

Me: LOL, what? Between Lincoln County Husband and Sons?

Heidi: I don’t really know, but it is wild hog code of rules about who gets bars, when they get bars, what size bars each get. I stay clear!

Me: Oh it’s wild hog rules amongst themselves – they’re not your rules? Is that more than just Lincoln Co. Husband and his boys? Or is it Pipestone Co. Husband and the other guys too? You just toss them a pan and run??

Heidi: Yes. It’s (Male), (Male), (Male), (Male), (Male), (Male), (Male) and (Male).

And the chivalrous “ladies first” rule does not apply.

It gets even better. 

Here’s an excerpt from a message from Lincoln Co. Housewife to my sister:

“Made my husband more bars, huh…I’d like to know what obsession you have about making bars for my men in my family…” blah, blah, blah something about the “fatning” bars… (her spelling not mine) “[Lincoln Co. Husband] told me today that he told you to stop making him bars…you better listen to him…”

Me to Heidi: Did he tell you to stop?

Heidi: Hell no!

Who knew a pan of bars could create such turmoil? We will forever refer to her secret recipe as Special K-iss My Ass Bars.

Special K Bars

(A standard, non revolution provoking recipe)

1 cup light corn syrup

1 cup white sugar

1 cup creamy peanut butter

6 cups Special K cereal (or corn flake cereal)

1 cup semi sweet chocolate chips

1 cup butterscotch chips

In a large saucepan over medium heat bring corn syrup and sugar to a boil, stirring constantly. Remove from heat and stir in peanut butter until smooth. Fold in cereal. Press into a buttered or parchment paper-lined 8 x 11½ or 9×13 cake pan.

In a small saucepan melt chocolate and butterscotch chips over low heat, stirring constantly. Once smooth, pour over bars and spread evenly. Cool completely before cutting.

*   *   *   *   *   *   *   *   *   *   *

Come back later this week for: 3 piggies in a breakfast pie.

Super secret sweet wishes,


Skip those individual, itty-bitty bags of Doritos and buy the bag with enough packaging air to inflate a bike tire. Here’s another ex-in-law recipe—it’s like hockey rink concession stand season in a casserole, minus the hockey stink drifting down the hallway!

The only changes I’ve made to this dish over the years is adding onion to the ground beef, a layer of taco sauce or salsa to juice it up a bit, and a smidge more sour cream and cottage cheese.

taco in a bag casserole

Here’s two more family favorite, ex-in-law recipes that lasted longer than my marriage: broccoli ranch salad and homemade Snickers bars.

Walking taco casserole (AKA Mexican hot dish from my ex-in-law Sue)

(Serves 8. You can easily cut this recipe in half.)

Medium or family size bag of nacho cheese flavored chips

2 pounds ground beef or sirloin

1/4 cup diced onion

2 packages taco seasoning

1 (16 ounce) sour cream

1 (24 ounce) cottage cheese

1 cup salsa or taco sauce

2 cups grated cheddar cheese

Toppings of choice like shredded lettuce, black olives, sour cream, shredded cheese, taco sauce, tomatoes, etc.

  1. Preheat oven to 350°.
  2. Butter a 13×9 pan or similar size casserole dish.
  3. Brown hamburger with diced onion until cooked thoroughly. Add taco seasoning and cook according to package directions.
  4. In a bowl, combine sour cream and cottage cheese.
  5. Crush a few handfuls of nacho cheese chips into the bottom of the casserole dish. Layer crushed chips, 1/2 the meat mixture, 1/2 the salsa or taco sauce, 1/2 the sour cream mixture, and 1/2 the grated cheese into the buttered dish. Repeat layers and top with more crushed chips.
  6. Bake uncovered at 350° for 30-35 minutes.
  7. Garnish each serving with toppings of choice.
  8. Refrigerate leftovers.

This reminds me of a joke my kids (DO NOT) love when I tell: “What do you call cheese that’s not yours? Nach-o cheese!”

Cheesy wishes,


How many times have you done this? You make a dish without a recipe and it turns out to be something you can’t wait to make again. The problem is, the next time you want to make it you can’t remember how you made it or where you wrote it down. Hoping I’ve learned my lesson, publishing this recipe means we can always make piping hot cheesy scalloped potatoes with hamburger.

Cheesy scalloped potatoes and hamburger

I hadn’t lost the recipe for this fresh potato dish. But I lost my recipe for scalloped potatoes and ham and haven’t been able to find it for almost two years. Not only did I want to find it again but my (someday) mother-in-law asked me for it. Lo and behold I accidentally found it on Sunday, on my blog, in a draft page. So I adapted it to make a smaller meal with hamburger since I didn’t have any ham. It’s basically the cheesy potatoes and ham recipe halved but without the onion and garlic, although they would be fantastic in here too. (Marie, I can finally give you the recipe!)

That wasn’t the only recipe I’ve written down and wound up in a desperate hunt for—somewhere hiding in my house is a jotted-down recipe for s’mores cookies that I want to find before we take a trip to the lake next week. Who knows what other random Post-It note recipes I’ll find in my search. Wish me luck because from what I remember, you’ll want the recipe too.

Cheesy scalloped potatoes and hamburger

4 large or 5 medium Russet or Gold potatoes, thinly sliced

1 pound ground sirloin or ground beef

1/2 teaspoon onion salt

1/2 teaspoon garlic powder

1/4 cup butter

4 cups milk

1/4 cup flour

1 teaspoon ground nutmeg

salt & pepper to taste

2 cups grated sharp cheddar cheese, or your cheese of choice

  1. Fry the hamburger in a large pan with onion salt and garlic powder until cooked thoroughly. (Fry with onion and garlic if desired.) Drain if needed and set aside in a separate bowl.
  2. In the same pan over medium-high heat, add the butter, milk, flour, nutmeg, and salt and pepper. Whisk until thickened, about 10 minutes. It will be more like a bean soup consistency.
  3. Grease a 9×13 pan with spray or butter.
  4. Spread half of the potatoes in the bottom of the pan. Top with half of the hamburger. Pour half of the milk mixture over the hamburger and top with half of the cheese. Repeat the layers.
  5. Cover with foil and bake at 375° for 45 minutes. Remove the foil and bake another 30 minutes or until the potatoes are fork tender, the entire pan is bubbling, and the cheese begins to brown. Refrigerate any leftovers and warm in a frying pan the next day.

Cheesy wishes,




It’s tradition for me to make deviled eggs for the Fourth of July but it’s not about picnics, campgrounds, or family reunions. In our family, it’s about fireworks.

deviled eggs

I pack up smoky deviled eggs flecked with bacon and trek across the border—the Minnesota and South Dakota border on U.S. Highway 14—where for a week and a half, my sister Kalli runs her in-law family fireworks store on the edge of the state line rest area.

fireworks semi sign

She is a South Dakota resident and I live a few miles into the Land of 10,000 Lakes & 1 Trillion Mosquitoes so we are practically neighbors for nine days! (South Dakota residents can buy fireworks in the state between June 27 and July 5, visitors can buy any time.)

SD sign and fireworks flags

She runs the store during the days and her friend Barry works at night and he stays overnight in a camper to guard the place. He usually texts me on June 27  to remind me that he is looking forward to my deviled eggs. And within a few days, I show up with the smoky little devils.

fireworks store

And because of it, there are two fireworks named after me. (OK, not really.)

sweets firework

Sweet and stressed out. I guess those could be named after a lot people I know.

stressed out firework

(As you can see, she runs an orderly ship around there.)

fireworks store inside

What is a Fourth of July food tradition in your family?

Deviled Eggs

hard-boiled eggs



Worcestershire sauce

dash of liquid smoke

onion salt

garlic powder

dried bacon and onion seasoning (I use Tastefully Simple Bacon Bacon; you could use bacon bits and dried onion flakes.)


  1. Peel the eggs. Discard the shells or use them in your garden.
  2. Slice eggs in half lengthwise with a sharp knife.
  3. Pop the yolks into a bowl and set the whites in a container.
  4. Mash up the yolks with a fork. Add the remaining ingredients to taste and desired consistency.
  5. Scoop the yolk mixture into the egg whites with a spoon or use a bag to pipe it in. I use my Pampered Chef Easy Accent Decorator with the large star tip so the bacon bits don’t get stuck.
  6. Sprinkle with a few bits of Bacon Bacon.
  7. Cover and store in refrigerator for a few days.

Sweet and smoky wishes,


A personal chef. I don’t have one but if I did, I’d eat healthy meals 19 out of 21 in a week. The other two would consist of Twin Bing candy bars, pepperoni and green olive pizza, Caribou Campfire Mochas, Potato Olés with nacho cheese, fettuccine Alfredo, crusty bread slathered with butter, and a towering stack of bacon.

chicken chickpea cilantro salad_1649

My lame excuse for not eating healthy, other than not having a personal chef, is that it seems it takes extra time to plan and prepare healthy meals. But lately my sister Kalli has been influencing me to embrace smarter health habits so I’m experimenting ways to get my salt and savory fix without dipping seasoned fried potato rounds in nacho cheese sauce containing 12,032 (give or take a few) calories per one-ounce Solo cup.

Kalli, author of See Jane Fit and Funky on Facebook and Instagram, developed chicken chickpea cilantro salad based on a deli dish from Pomegranate Market in Sioux Falls. You only need 26 minutes, rotisserie chicken, one can of chickpeas, a bunch of cilantro, red onion, your favorite low-carb low-sugar oil & vinaigrette dressing, lettuce, and low-carb tortillas.  

We’d still rather eat King Bings and drink a bottle of Stella Rosa and a six-pack of Angry Orchard. (A bunch of grapes and six apples a day, right?)

King Bings

Here’s where the 26 minutes comes in. I live five miles from the nearest store so it would take me almost as much time to drive to town, buy a King Bing, and zip back home as it would for me to make chicken chickpea cilantro salad. I timed myself, lallygaggingly preparing the salad, and it only took 26 minutes from the time I took the rotisserie chicken out of the fridge to the time I rolled my first tortilla.

bike on wind tower road

My sister has also inspired me to incorporate more active minutes in my day. Maybe if I ride my bike to town and back I’ll deserve a King Bing?

chicken chickpea cilantro salad

Wrap it, spread it, or roll it – this salad is good on crackers, rolled up in lettuce, stuffed into a tortilla, or just by the spoonful. What are some foods that make healthy eating choices easy for you?

Chicken chickpea cilantro salad

(The following are the measurements from See Jane Fit and Funky. I used an entire rotisserie chicken breast so I added extra onion, cilantro, and dressing. The way I did it, it made approximately four cups of salad.)

4 ounces rotisserie chicken, shredded

1 can chickpeas, drained and rinsed

2 teaspoons cilantro, chopped

1/4 cup red onion, finely diced

3 tablespoons olive oil & balsamic vinaigrette dressing or marinade (low-carb, low sugar)

low carb, low sugar tortilla wraps (We love Tumaro’s Low-in-carb Let’s Skip The Sandwich tortillas)

lettuce (optional)

Mix together the chicken, chickpeas, cilantro, red onion, and dressing. Roll onto tortillas or lettuce or spread on crackers. Store in refrigerator.


Healthy wishes,



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