Mama’s ‘Turkey-Mushroom-Swiss’ Turnovers!

Holy. YUM.

When I think of my childhood, I think of these. My mom used to make these warm, cheesy, Ahhh-mazing pastry/turnover things. We never came up with a name for them but anyone in our household knew what we were talking about. I like them anytime of year with a veggie or salad, but warm out of the oven on a snow day, there’s nothing better.

These are super easy to make. What you’ll need:

-Turkey, I use oven roasted or honey smoked.

– Swiss Cheese

– Mushrooms (fresh)

– Black Olives

– Flour

– Yeast

– Egg

– Hot Water

– Garlic

– Butter

Begin by making the dough, let rise for 30 minutes. While the dough is rising, slightly sauté the mushrooms on a skillet with butter and garlic.  Kneed the dough and  Roll out on a floured surface. Then slice into sections. Melt butter and garlic, and spread over the sections. Pile on the turkey, swiss, mushrooms and olives. Fold and seal the sides. I like to rub a little flour on the outside of the dough and brush garlic butter on the areas that you have sealed.

Cook at 350 for 25-30 minutes or until they are browned on the surface.

Enjoy yall!

The Sunfloweress

Wild Game for Dinner! How to Serve Elk or Venison.

Hunting season is just around the corner, has anyone started the countdown? or maybe y’all have been since it ended! One of my favorite dinner dishes to make with venison or elk is old fashioned meatloaf. The word meatloaf has a boring dull connotation attached to it.. but it doesn’t have to! I love meatloaf and I will let you in on my secret. shhh. Its… Louisiana Hot Sauce.

I made this batch with ground turkey and ate it alone the first night with foil baked veggie packs. I also like to put it on a salad or just warm up a little for a snack!

These veggie foil packs are perfect to toss in the oven or on the grill. They are so so good! In these I used a combination of red peppers, red potatoes, snap peas, fresh green beans and zucchini!

Toss a little olive oil, garlic, pepper, lemon juice and salt on top and bake or grill!


What a beautiful plate!

Enjoy y’all!

The Sunfloweress

French Toast with Pan Fried Bananas

Sunday’s are my favorite. Today I made french toast topped with pan fried bananas. Drizzle with a little honey and maple syrup and you’re ready to eat! This recipe makes light and fluffy toast with lots of flavor.

What you’ll need:

– Multigrain bread

– Eggs

– Whipping Cream

– Water

– Cinnamon

– Vanilla Extract

– Butter

– Bananas

– Honey

– 100% pure maple syrup

First make your a flat bowl mix the eggs, cream and vanilla. Next drench your sliced bread on both sides. In a heated pan with butter melted, place the sliced bread in to cook for a few minutes on each side. As for the bananas I used the same pan I cooked the toast in and added a little butter. I put sliced bananas evenly throughout the pan and sprinkled cinnamon over the top while they fried on the bottom.

Now serve the pan fried bananas on top of your toast and drizzle warm maple syrup on top!


‘Just Peachy’ Cobbler!

How to get a family excited for dessert? Just mention the words Peach Cobbler. You’ll have their attention.

A warm, sweet, mess on a plate is good for countless smiles and fully bellies. This super easy recipe will be up soon. I have added a few touches that make my peach cobbler “Just Peachy” so so sweet.

I can’t wait for y’all to try this one. I’m sad this one was gone in a flash, I guess I’ll just have to make more.. what a shame haha.


The Sunfloweress

Bucket List Item #9 Big Cypress Bayou!

A few weekends ago I checked an item off my Texas Bucket List! I make the hike out to Caddo Lake on the Texas- Louisiana border. I have always loved the swamp. I had an obsession with the show Swamp People a while back and had to resist the urge to yell “Shoot ’em Elizabeth, Shoot ’em” when we spotted gators from our pontoon boat.

I learned a great amount about the history of the area and the Caddo Indian Tribe who once roamed this area. This lake is made up of several bayous, including the Big Cypress Bayou. This lake is the only natural lake in the state of Texas and the largest cypress forest in the world! It is one of the most beautiful places I have ever been.

This trip inspired a few recipes I’ll be cookin’ up in the next couple weeks!!

-The Sunflowerss

White Chocolate Peanut Butter No Bake Cookies!

These are the easiest and most delicious cookies out there. You only need 3 ingredients and a couple minutes to throw these together! I like to freeze them the colder the better mmm.

You’ll need:

– Creamy Peanut Butter

– Graham Crackers

– White Chocolate melting wafers

Start by breaking up the crackers into 1/4th of a whole cracker. Apply peanut butter to one side and place another cracker over the exposed peanut butter. Do this to the rest of the crackers.

Melt some white chocolate wafers on the stove. Dip the peanut butter covered crackers in the chocolate and make sure that the entire surface is covered. Place the cookie on foil or wax paper to dry and harden. Once you have covered all of the cookies with white chocolate, place them in the fridge to harden up for about 15 minutes. Take out and enjoy!

-The Sunfloweress

Summertime Snackin’

When the temperatures rise, my appetite falls. I find myself snacking throughout the day rather than eating meals. It’s somethin’ about this Texas heat I swear. I thought I would share some of the things that I love to keep around.

The key to healthy snacking is….. Meal prep.

Lets face it when you are looking to snack you aren’t looking to cook. If you can’t grab it ready to go, it’s too much work. I make several snacks in quantity that will last over time! A few of my favorites are:

– Pre-cut fresh fruit! The reason why your fruit is going bad in your fridge or your kids aren’t eating it when you buy it, is because it’s not pre-cut haha. Yes, humans are lazy.

– Caprese bites! Take pearls of fresh mozzarella, cherry or grape mini tomatoes and bits of fresh basil. String em’ all on a tooth pick and you’re ready to go! Also have some balsamic dressing around this pairs beautifully!

– Lemon pepper chicken. Yes, I snack on meat alone. It’s good warm or cold in my opinion. Use olive oil and a little bit of lemon pepper and cook a couple of breasts cut up into small pieces. I like having it ready in the fridge if you feel like tossing a salad together. Hey, it’s the lazy days of summer, use that excuse as long as you can!

Stay cool y’all.

The Sunfloweress