Traveling Peanut Butter Apples

Traveling Peanut Butter ApplesApples with peanut butter are my favorite snack. I hate toting a plastic container of peanut butter with me on the go though! So I use my apple corer to make me a traveling peanut butter apple when I gotta run. The peanut butter goes right inside the fruit! It’s really easy:

  1. Wash and dry your apple.
    Traveling Peanut Butter Apples
  2. Core your apple.
    Traveling Peanut Butter Apples
  3. Cut the core at the top and bottom to make two plugs. Discard the center.
    Traveling Peanut Butter Apples
  4. Put the bottom core back in.
    Traveling Peanut Butter Apples
  5. Fill the center with peanut butter.
    Traveling Peanut Butter Apples
  6. Add the top plug.
    Traveling Peanut Butter Apples
  7. Wrap the apple in plastic wrap or pop it in a plastic baggie till you are ready to enjoy on the go.
    Traveling Peanut Butter Apples
    Traveling Peanut Butter Apples
    Traveling Peanut Butter Apples

Thats it!
<3, Roni

DIY Fruit and Vegetable Wash

Today I would like to share my fruit and veggie wash with you all. It is SO easy to make at home and the store-bought stuff is very costly. Why don’t you try this out next time?

Fruit & Veggie Wash

I use this as a rinse for items I pull from my own garden, too. It gets any hitchhiking little buggers off your food – and does away with them. Plus, you need to be sure that no birds (or anything else) got into or onto your edibles. So get to washing!  If your fruit is floating you can use a small plate, as shown below, to hold the fruit under.

If you’d like a printable for this wash – here is a link Fruit & Veggie Wash.

If you missed them, check out my All Purpose Cleaning Spray, Antibacterial Spray, and my Disinfecting Spray recipes.


DIY Magnetic Spice Jars

Today I want to breakdown how to make magnetic spice jars for you. I used metal twist jars from Specialy Bottle. Make sure your jars are made from food-safe materials. If you are going to use glass jars, locate them out of direct sunlight. No matter what kind of container you use, your herbs will stay fresh much longer if you keep these away from light and extreme heat or cold.

Materials List:

  • Jars or containers
  • Magnets
  • A Sharpie or printed labels
  • Glue/Epoxy


  1. Clean and dry your jars.
    Clean your surface.
  2. Turn them over and glue your Magnets on the bottom.
    If you are using 3 little magnets like I did, you will want to glue in one magnet at a time and let dry. This way they don’t pull together toward the center before the glue has a chance to dry. If you are having trouble with that you can use tape to temporarily hold magnets in place while the glue dries, as well.
  3. Fill your jars with delicious spices.
  4. Attach your labels, or write on them with a Sharpie. Learn how to make your own here.IMG_3238IMG_3241
  5. Stick ’em to your fridge or other metal surface.
    IMG_8003IMG_8004 IMG_7998IMG_8001 IMG_8002   IMG_7996

I have a little nook on the side of my fridge that protects them perfectly and still keeps them accessible. If you don’t want yours on your refrigerator, you can attach a metal ruler, straight edge or brackets to the underside of a hanging cabinet or the inside of a swinging cabinet door. You can learn about those materials and how to do that here, in my Hanging Bathroom Jars tutorial. You can do this anyplace you need to save some some counter or drawer space. Think: Craft areas, closets, junk drawers, garages – anyplace you find a need!

Project Cost: $42 for 30 jars– about $1.35 per jar.
$14.95 Magnets (set of 100 Neodymium N42 1/2″ x 1/16″ magnets from K&J)
$25.80 Jars (30 x $0.86 Twistlug 3oz Jars from Specialty Bottle)
the other materials I had already. Liquid Nails is about $5, so you could make this at home for under $50. (Assuming you have a Sharpie and some spices.) Most folks have way less spices than I do, too.
PLEASE come back and show off your handiwork if you make these!

Stay Crafty My friends,

A Nice Day Off

I took the day off to work on the garden today. (It was planed, people, I didn’t call out last minute and play hookey!)
Made two trips to Big Orange, ran some other errands, checked out some local landscape supply companies to source bricks for my garden wall, put down a mulch tree ring –  all kinds of stuff was accomplished. Even got my first mini tan of the season!

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Have you done any yard work yet this season? Tell us about it!


Comfort Food: Roni’s Lasagna

Here is my lasagna recipe, with pics! STORIES Ingredients:

  • 3/4 cup Parmesan Cheese, grated (divide into 3 – 1/4 cup units)
  • 12 oz Mozzarella, whole milk, low moisture (divide into 3 – 4 ounce units)
  • 12 Lasagna Noodles

Meat Sauce:

  • EVOO
  • 1/2 cup Onion, diced
  • 3 cloves of Garlic, finely chopped
  • 1lb Italian Sausage, casing removed
  • 1lb Ground Beef
  • 28 oz  Crushed Tomato (the big can)
  • 2 cans Tomato Paste
  • 1 24 ounce can of Pasta Sauce (I use Hunt’s Four Cheese)
  • 2 Tbsp Brown Sugar (or more to taste)
  • 1 tsp fennel seed
  • 1 Tbsp Parsley (dried spice)
  • 1/2 tsp Black Pepper (or more to taste)
  • 1/2 Tbsp Salt (or more to taste)
  • 1/2 Tbsp Basil (dried spice)

Ricotta Filling

  • Additional 1 tsp Parsley (dried spice)
  • 1/2 tsp Italian Seasoning *
  • 1 large egg
  • 16 oz container of Ricotta Cheese

Continue reading

Meat Cupcakes?!?! (A Leftover’s Tip)


I want to share a quick kitchen tip with you today – a easy way to store and preserve leftovers in single-serve portions. This frugal food tip will work with any scoopable or pourable recipe that also freezes well. I use it with shredded meats, batches of chili, stews, soups and gravy’s! It’s likely that you likely have everything you need in the pantry – so you can get crackin’ with this money saving kitchen tip as soon as tonight! Continue reading

Holiday Baking Tips from the Cookie Lady

My friends call me the Cookie Lady. I pretty much have orders to fill around the holidays, so many people want me to bring cookies to holiday parties! So, how do I make so many cookies for every holiday event you ask? I cheat, that’s how! No, I don’t use store-bought or bakery cookies, I make my dough from scratch ahead of time and I freeze it. This is how I am able to make 6-10 batches of 4-5 types of cookies each holiday without taking off work or going bananas.

Step 1: Make your dough.
Make your favorite cookie dough in great big batches. I make around 3 batches at a time of each cookie type around the holidays.


Step 2:  Prepare to Freeze your cookies.
Line a baking sheet with parchment (or wax) paper and drop your cookies onto the sheet – place them super-duper close together. Pop that whole sheet right in the freezer!


Step 3: Make yourself notes for baking.
While the first sheet is firming up in your freezer, use the down-time to write your baking time, type of cookies, and temperature on some freezer bags. Then go prepare another baking sheet and get more cookies dropped on there, your first batch is nearly firm by now.


Step 4: Prep and store your frozen cookies.
After about 10 minutes for drop cookies and 15 for cut-outs go check and see if they are firm to the touch. They are? Good! Pop those suckers off the frozen tray and into the bag you just wrote on. For roll or cut out cookies I use one long wax paper sheet and zigzag after every three cookies. When a bag is filled, get all the air you can outta that bad boy and put the bag into your freezer. Technically, you are all set for you your own baking assembly line now! Or, as you can see from the eggs in my photo, you can keep making more dough.

DSCN2192DSCN2195cut outcut out 2

Step 5: Its go-time!
When you are ready to bake, preheat your oven and take what you need out of each freezer bag – you’ll be done in no time! And your big mess from making the dough is long gone, leaving you more time to decorate your cookies or get ready for that holiday

Here are some more tips and tools I like that you, too, may find useful while baking:Cookie Scoops:
I use a cookie scoop for my drop cookies – it makes it go faster at ts his stage. I really like this one, a small cookie scoop, by OXO. The small one is about 2 tsp – my drop cookies come about 2″ in diameter using this. It is good if you are giving these cookie to little ones or you are making a huge variety of cookies, this way your friends can sample them all without too much guilt – LOL!


Storage Tips:
When you are done filling each bag, consider how long you will be storing these. If it is more than a week, you may want to put a thick layer of plastic wrap or double-bag them to be sure other food doesn’t ‘transfer’ rogue flavor into your cookies.

Bake Times:
I find that my drop cookies take about 5 or so extra minutes to bake if I bake them frozen right out of the freezer. For 1/4 inch cut outs you will need only 1-2 minutes extra when using frozen cut outs to bake. For 1/8 inch cut outs they are so thin I d not need to increase baking time. If this freaks you out – the watching and waiting –  just take out what you need and lay out on wax paper. Then let the tray thaw before baking.


Cooling Racks:
I use cooling racks for my cookies when it’s go-time. I have a small kitchen right now and I love this stackable set by Mainstays. I got mine at Boscov’s for 6$, but the box says Go figure.


Don’t get greedy with all the time you save using these tips. You need to set time aside to decorate cookies AFTER you bake. Icing and other decorations will not freeze right and you will end up with garbage cookies that even the Cookie Monster would not touch. LOL.

Happy Baking!
❤ Roni

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