How To: Make a Sandwich Wrap

On my broccoli recipe post, I had a few comments on my wrap and how it looked good. I thought I’d share here how I put it together. Wraps are one of our favorite quick, easy and healthy meal option. They are great in the morning with eggs, or for lunch or dinner. I’ll share my method and I hope you make one with your preferences. They are yummy!


I like to stuff my wrap as full as I can – it’s almost like a salad in a wrap!


Assemble your ingredients. Here are some of my favorite foods for a lunch wrap:

  • a large wrap – I LOVE these Joseph’s flax oat bran & whole wheat lavash breads – 100 calories per wrap!
  • grilled chicken breast
  • hummus
  • mustard
  • Sriracha
  • cottage cheese
  • banana peppers
  • tomatoes
  • onions
  • shredded carrots
  • peppers
  • cilantro
  • lettuce

Basically anything you’d eat on a sandwich or salad is fair game here.


It’s best to start with your soft ingredients like the mustard and hummus. You want to put the food on the far end of your wrap so you can roll it up. Don’t put it in the middle of the wrap!


Next add your meat or bigger veggies.


Finally, add your lettuce. I like a lot of lettuce! Then, start rolling up your wrap at the end where all the food is. Roll tightly. About halfway up when you are wrapping, tuck your ends in to hold the food. You don’t want anything to fall out. I wish I could show you my method but it’s pretty much impossible to take a photo while doing this!


Finally, cut your masterpiece in half and enjoy! I made a few of these to pack in our lunches. They last fairly well for a day or two in the fridge but not much longer as they will begin to get soggy. Enjoy!

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Nut Goody Bars

If you are looking for a dessert or treat to share that is simple to make, requires little clean up but is so irresistible, these bars are your answer. They assemble easily and don’t need to be baked.


These store well in the freezer and eat well straight from the freezer as well.


Nut Goody Bars

12 oz. chocolate chips
12 oz. butterscotch chips
1 c. peanut butter
10 1/2 oz. miniature marshmallows
1 lb. salted peanuts

Combine chocolate chips, butterscotch chips and peanut butter in 8 cup glass measure or in a pot. Microwave to melt or melt in pot over medium heat. Stir until melted. Fold in marshmallows and peanuts. Pour into greased 13 x 9 x 2 inch pan. Refrigerate 2 hours or until set. Cut into squares.


I made mine on the stovetop instead of messing with the microwave. I recommend tasting a handful or two of nuts before you put them in the bars. Quality control, you know?!



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Butterscotch Revel Bars

Chocolate revel bars were kind of a staple of ours when I was growing up. I imagine my Mom made them for us because they make a large amount and contain easy ingredients. Instead of using chocolate chips for the middle filling, I used butterscotch chips. They turned out great!


They tasted almost like caramel in the middle!


Butterscotch Revel Bars based on’s recipe


  • 1 cup butter
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups quick-cooking rolled oats
  • 1 14 ounce can (1-1/4 cups) sweetened condensed milk
  • 1 11 ounce package (about 2 cups) butterscotch chip pieces
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla
  1. Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with an electric mixer on medium speed until fluffy, about 2 minutes. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour, cinnamon and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
  2. In a medium saucepan combine the reserved butter, the sweetened condensed milk, and butterscotch pieces. Cook over low heat until butterscotch melts, stirring occasionally. Remove from heat. Stir in the 2 teaspoons vanilla and nuts.
  3. Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread butterscotch mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.
  4. Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×1-inch bars. Makes about 75 bars.


I just dot my remaining batter haphazardly on the top.


I added walnuts to only half my pan in case some people didn’t want nuts. Before baking and after.


This is a great recipe for a potluck since it makes a TON of bars!


The middle part was definitely my favorite. Enjoy!

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Pumpkin butterscotch spice trifle

I’ve said it before but trifles are such a great dessert to make or take somewhere. You don’t have to worry if the cake looks pretty because you are going to rip it up anyway, and they are so easy to make. The dessert looks elegant in the bowl as a bonus!


This dessert featured spiced cake, pumpkin, cheesecake pudding, Cool Whip, walnuts and butterscotch chips.


Pumpkin butterscotch spice trifle, adapted via The Gold Lining Girl


  • 1 – box spice cake mix, prepared according to instructions (mine required 1 c. water, ½ c. oil, 3 eggs)
  • 1 – 15 oz. can pureed pumpkin
  • 1 tsp. cinnamon
  • ½ tsp. pumpkin pie spice
  • 2 c. cold milk (low-fat works fine)
  • 3 boxes instant cheesecake pudding mix (I used sugar-free)
  • 2 – 8 oz. containers Cool Whip, thawed
  • 1 – 11 oz. bag butterscotch chips, divided
  • 1 cup walnuts, toasted and divided


  1. Prepare spice cake mix according to instructions on the box. Add about 1 cup of butterscotch chips to the top of the cake and bake. Allow to cool completely.
  2. Cut up the cake into small pieces. Divide into 2 or 3 portions, depending on how you want to stack your trifle. I did two layers, you could do 3 or more depending on your dish size.
  3. In a large bowl, combine pumpkin, 1 tsp. cinnamon, pumpkin pie spice, milk, instant pudding mixes and 1 Cool Whip container. Beat until smooth using hand beaters, and set aside. 
  4. To assemble the trifle, from bottom to top, it will be as follows: cake pieces/crumbs, pudding, Cool Whip, nuts & butterscotch chips, cake, pudding, Cool Whip and top garnish of remaining nuts and butterscotch chips.

Garnishing with caramel sauce would be lovely but I was out.


You can make trifles with a variety of cake mix or pudding flavors. Enjoy!

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Bubble up enchilada casserole

I kind of try not to use too many processed foods but I do enjoy bread, wraps and things like that. I really try not to buy tubes of bread or biscuits, but sometimes it just happens! This casserole was easy to make and is super filling thanks to those tubes of biscuits. I love anything with Mexican flavors such as this. It make a 13×9 pan and we easily got 6+ servings out of the recipe.


I topped mine with fresh onions, pickled jalapenos, cilantro and salsa.


Bubble up enchilada casserole, based on recipe from Buns In my Oven, serves 6-8


1 tube Pillsbury Grands! biscuit dough
10 ounces enchilada sauce
1 pound lean ground beef
1 large onion, diced
3 cloves garlic, minced
4 ounce can jalapenos
4 ounce can diced green chiles
1 packet taco seasoning (plus water called for on packet)
Additional spices of choice – I added lime salt, black pepper, chili powder, cumin, oregano and red pepper (we really like spice)
1 – 16 oz. can refried beans
2 cups grated cheese – Mexi flavor or similar
cilantro, for garnish

Salsa, green onion, sour cream or guacamole, for serving


Preheat oven to 350 degrees.
Open the biscuits and slice each biscuit into 6-8 small pieces. Add to a medium bowl and pour the enchilada sauce over the top. Stir to coat.

Brown the ground beef in a large skillet. Drain the grease and set aside. Sauté onion for 3-5 minutes, add garlic, jalapenos and chiles and sauté another minute. Stir in the taco seasoning, any additional seasonings and required water. Stir to combine.

Add in refried beans and stir to combine. Remove from heat.

Pour the biscuits and enchilada sauce into a 9×13 baking dish. Top with the ground beef. Sprinkle the cheese evenly over the top. Top with bits of cilantro if desired.

Bake for 30 minutes or until the biscuits are cooked through and the cheese is fully melted.

Serve with your favorite taco garnishes. Leftovers store well in air tight containers in the fridge or freeze for later.


I like to use red onion when making Mexican style food.


Before baking and after. This obviously won’t win any looks contest, but it sure is tasty. How can that much cheese not be tasty?



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Arizona Vacation Recap #3

This is my final recap. It’s a long one!


Thursday – this was the big day of sky diving at Casa Grande Airport through Phoenix Area Skydiving. Yep, we (myself, Mom and husband) went sky diving! This idea was in the works since Christmas. We got up early and my parent’s friends drove us to the small airport. After some confusion we found where we were supposed to be and basically signed our lives away on a release form. The plane can hold 2 people at a time (plus our tandem jumpers and the pilot). My Dad surprised my Mom with a gift of 2 tandem jumps at Casa Grande with anyone she choose besides him. Ha! Mom asked her girlfriend and she said heck no! She asked me and I thought – eh, why not?


I knew my husband would also like to go and we were able to book him to go with a random person after Mom and I went up. His partner ended up being a fun, younger, adrenaline-loving gal from Ohio. On her last visit to AZ she rode a bull! Crazy. We got harnessed up and our instructions and we were ready to go. My Mom said she wanted to jump first which was fine with me. I got in the plane first with my partner. He was awesome – very re-assuring and had a fun attitude. I mean those are pretty much job requirements for these guys, right? Mom came in with her guy and soon we were in the air. I’ve been in small planes before so that wasn’t scary to me. But I was nervous for sure. Our jumpers were telling each of us more tips and what to do – pointing out landmarks, etc. We got strapped together, goggles on and harnesses tightened. Naturally, I listened very close to my guy and just trusted in him. My life was in his hands, well, I guess his back.


This is in the plane. Kaitlin paid for photos and I swiped these off of Facebook. This is also the guy I jumped with. You can see Mark sitting and waiting to jump behind them.

I was enjoying the desert scenery and seemingly out of nowhere (it was loud up there) the door opened and my mom was putting her legs out. She fell from the sky! At that point I got scared. But my guy pretty much man handled me and we were out the door. My instinct was to close my eyes. I don’t know why?! Before I knew it, he was giving me the tap to open my arms and “fly”. Shortly after that, he pulled the parachute and we were gently floating through the quiet air. He gave me knuckles and commented about our flip out the plane. I had no idea! Soon I was controlling the parachute making us go right or left. After a bit he took controls over and was making us roll all over the place. It was fun – the best way I can describe it is a roller coaster x100.


Also from Facebook – not sure I was as calm looking as Kaitlin is here!

Before you know it, you are ready to land. He gave me some tips and we were on the ground super easy. He landed standing but I couldn’t get my legs to work – they were so wobbly. He yanked me and we ended on our feet which was cool. He quickly – actually alarmingly quickly – unsnapped us from each other. For some reason, us being tethered together for my life seems like it should have taken much longer to unhook from each other. I think I must have done good – he thought I should take up jumping and eventually go solo. I think I’m good for now though. My Mom’s partner suggested everyone to try it at least two times. The first time you are so scared and don’t know what to expect. The second time you get to enjoy it more.


(Photo above from Facebook) I didn’t purchase the additional video filming and photos. Our family friend did take our video on her iPad and it was neat to watch it back. I’m so thankful and glad to have this life bucket life experience with my Mom and also husband. Would I do it again? I think so! After we got our bearings, our ears unplugged and our stomachs settled it was crazy to think what we just did.

I also have to mention that this is something I never would have done a few years ago. There is a weight limit and I wouldn’t have passed. I also wouldn’t have felt comfortable. For that I am proud. One of my reasons for losing weight was to do more things and this most certainly qualifies!

We jumped from about 9:30-11:30am between paperwork, jumping and driving. We were hungry and our stomachs were queasy so the next stop was for food. We went into Casa Grande to McMashers Sports Bar & Grill . It was a beautiful day and we dined outside. I had an amazing chicken salad with strawberries and blueberries. So refreshing. We chatted with a few people out on the patio from Minnesota. The thing about Arizona is most all the snow birds are Canadians and Midwesterners escaping the cold. Most of them are retired. Pretty much all of them are insanely happy and friendly. I can’t remember the exact numbers but the city of Mesa and neighboring communities suffer such a large loss of population that many businesses are only open part time in the summer. The resorts go from thousands of people to mere hundreds. What a crazy impact!

After eating, we made the haul out to Queen Creek to visit cousins of ours who recently (like within the past day or two) bought a gorgeous home there. It was like straight from a magazine. I could so see myself living there. It was wonderful to visit them and sit outside and enjoy their pool.


We finally made our way back “home” and just ordered in some Papa Kelsey’s Pizza and played more cards. This was the only night we didn’t go to the pool. We were wiped from the day’s excitement and just wanted to sleep.

Friday was our last full day – insert sad face here. I decided to go for one more outdoor run – just a lap around the park for a little over 2 miles. I was still tired but couldn’t pass up the outdoor running! We had plans to meet up with our former Hazen neighbors, Faye & Dave. Their winter home is in Gold Canyon, AZ, just a few miles from Mesa. Like most metro areas, the cities just run together. They happily picked us up to show us their home, their resort and treat us to lunch. Of the resorts we had visited, theirs definitely had the most activities available. And let me tell you – Faye & Dave don’t sit around so this fit them perfect. Pool classes, woodworking, jewelry making, dances, show and tell, wine tasting, pickle ball, golf, hiking, softball (huge sport there), you name it, they had it. As they showed us around the resort they were constantly bumping into folks they knew. In fact, one of the golfers (89 years old) informed us he skydived on his 80th birthday and if he makes it to 90, he is going again! After showing us around on their golf cart (golf carts and bicycles are the main transportation), we had a beer outside on their patio and then went into town for lunch at BJ’s Brewhouse. They like this place and know I like beer.


My kind of appetizer. I enjoyed a wonderful flight of their brewed beer and some delicious Mediterranean tacos. We split dessert and had their famous Pizookie’s. I have never had these before but these giant warm cookies topped with ice cream were delicious! We had to leave after that but greatly enjoyed our time with our friends.

We headed back home and I was in touch with my Mom. I really wanted to visit a local brewery while here and they had been to one she thought I might like. I thought about skipping but hey – I’m on vacation. So I said let’s do it. My Dad came to get us and we were off to Chandler to the San Tan Brewing Company. They feature several beers and a full menu. They have outdoor seating and an open air restaurant. They also serve breakfast – if only I had more time I’d love to try more food. We weren’t hungry much from our big lunch. I got a flight of beer (the best way to sample as many flavors as possible) and their Cilantro Lime Hummus. They have an excellent happy hour. Since my table mates aren’t big craft beer fans, we decided to go to the Irish Pub in the same plaza. I don’t know if this was a revitalized area of Chandler or what? They had a ton of fun stores and bars all in walking distance.


Always go with the flight.


Cilantro lime hummus with veggies and spent grain beer bread.


Just a sparkling ostrich wearing flip flops on our way to Bourbon Jack’s – a contemporary country bar. After that bar we went home and slipped off to the pool, sauna and hot tub for our last night of drinks and swimming.

We were able to have a lazy Saturday morning packing up and getting to the airport. After a quick lunch at Rubio’s we were to the airport for our 4:30pm flight. We landed back in Bismarck at 7:30pm on Saturday, Feb. 28. We ran to Dan’s Supermarket to get a few groceries and went home to our pets. I really think they were happy to have us home. I enjoyed landing on Saturday and that way we had all of Sunday to get our lives back together – clothes laundered, house picked up, meals made and one last vacation nap before reality hit on Monday morning. What a great vacation and great memories. I hope you enjoyed my recaps!

Posted in Feisty Eats, FeistyLife, Misc | 3 Comments

Sriracha Sloppy Joes

So I know Sriracha is kind of basic but I still love it. We have a lot of wonderful ground beef and I am always looking for new ways to use it up. I love sloppy joes (I grew up calling them slushburgers) but they get old sometimes. Spicing up the meat changed the recipe enough to be something new and give me that kick of heat I love. My husband liked it too and said it left his lips burning. This recipe makes a huge batch so I freeze half of it after it’s cooked to use another night. I love that also for busy nights.

SrirachaJoes (2)

Serve on bread or buns or even on top of a salad for a hearty meal.


Sriracha Sloppy Joes, adapted from Real Food By Dad


  • 2 pounds lean ground beef
  • 1 onion, coarsely chopped
  • 4 garlic gloves, coarsely chopped
  • 1 tablespoon tomato paste
  • 1 14 0z. can diced tomatoes
  • ¼ cup of water
  • 2 Tablespoons brown sugar
  • ¼ cup Sriracha
  • 3 tablespoons Worcestershire sauce (I used soy sauce because we were out of Worcestershire)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon paprika
  • ½ teaspoon ground scotch bonnet pepper OR cayenne pepper


  1. Place skillet over high heat. Add in the meat, using a wooden spoon, break it up into small pieces, and cook until browned. Remove meat and drain if needed. Reserve about 1 tablespoon of fat from the pan. Add in the onion and cook until soft and translucent, about 3 minutes. Add in the garlic and cook for one more minute. Reduce the heat to medium-low and add in remaining ingredients; cover and simmer for 10 minutes. Return meat to pan, stir to evenly heat everything. Serve on a bun, bread or salad.


Enjoy this spicy, easy supper idea!

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