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Wow what a couple of weeks!!!

Updated: Mar 11

I have been a busy bee this week! More than normal! LOL :D I was blessed to be a part of a local business retreat and what a wonderful time! Met some fabulous ladies and made some lifelong friends! What a treat for sure!!!

I have been sewing like crazy getting things ready for our Spring Fever Event next week! We will have our super popular pillows, bunnies, birds and more! Be sure to grab these one-of-a-kind heirloom treasures while I have them! What wonderful gifts they would make too!

Our flowers are blooming in the yard and the robins are attempting to build a nest on the porch! So far Crystal 4/ robins 0 LOL LOL They are wanting to build RIGHT ABOVE the front door!!! No thank you little missy! LOL

What do you have growing in your yard???? I love seeing everything come to life after a long cold Winter!!!

Thank you to everyone for your orders on our WEBSHOP!!! We love to wake up to online orders from during the night or on the weekend when we aren't open!!! What a blessing!

Thank you to ALL our customers!!! We appreciate you so much and would not be able to be here without YOU!!!

We have a SUPER FUN event in the works for this month or next!!! Be watching for updates on our social media and emails!!!! You won't want to miss this one! It's going to be a DIY event!!!!

Well it is time for our weekly recipe! This one is a perfect breakfast on the go!!

Let's get cooking!!!

Mini Spinach Frittatas

INGREDIENTS (makes 12)

6 lean turkey breakfast sausage links

½ c. chopped fresh spinach

½ c. shredded Colby-Jack cheese

4 eggs10 egg whites

½ c. skim milk

Black pepper to taste

Chopped fresh basil

Halved grape tomatoes


Preheat the oven to 350 degrees. Coat 12 standard muffin cups with cooking spray or use foil-lined paper liners and spray well.

In a skillet, brown the sausage links until fully cooked; chop coarsely. Divide the sausage, spinach, and cheese evenly among the muffin cups. In a bowl, whisk together the eggs, egg whites, and milk; season with pepper and pour into cups, filling almost full. Add basil and grape tomatoes. Bake for 20 to 22 minutes or until the center is firm.

Cool for 5 minutes, then loosen from the pan and remove the frittatas.

Serve warm or wrap each baked, cooled frittata separately and refrigerate for up to 4 days. Reheat in the microwave.

Doesn't that sound and look scrumptious???

Well time to sign off for this weeks blog. Let us know what you think on our Facebook page!

We hope you enjoy the rest of the week and are able to come by and see us!!

Thank you for reading our blog & being a part of our adventure!

Until then, blessings from our house to yours!!

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