Way back in 2007 (yes, that long ago!), I decided to put together a cookbook as a wedding gift for my cousin and his bride. But this wasn’t just any cookbook—it was a 60+ page labor of love, filled with family recipes, special meals, and a whole lot of heart. Everyone contributed a little something. I wanted to give them a real "welcome to the family" kind of gift, and what better way than to share the food we've bonded over for years?

That little project turned into so much more than a one-time wedding gift. I loved it so much that I eventually edited and reworked the cookbook, and while I was working at Texas Tech, it became my favorite go-to wedding present for students. (Yes, food is my love language, and what better way to celebrate new beginnings than by passing on some seriously good eats?)

There are so many memories tied to these recipes. Each one brings me back to our kitchen table, where stories were shared, laughter was loud, and someone always asked for seconds. This cookbook captures all of that—it's not just about the food, but about the memories we create when we gather together.

So, if you’re curious to check out what’s been cooking in our family for years, here's a little taste of it! You can grab your copy of the cookbook right here! Trust me, it’s full of simple, tried-and-true recipes that will have you feeling like part of the family in no time.
​
Happy cooking, and even happier eating!

So, let me tell you about something I whipped up for my son Preston, who’s now living the dream in his campus apartment. Well, “dream” might be a bit of a stretch when you factor in the reality of feeding yourself every single day. When Preston called me asking, “Mom, what am I supposed to eat?” I realized that figuring out meals—especially with limited money and time—can feel almost impossible.

To help him out (and because I’m the mom who just can’t help but feed people), I put together a simple, no-nonsense College Cookbook packed with easy, budget-friendly meals that even the most reluctant cook can handle. This is the guide I wish I had when I was a college student myself. It’s got everything from quick meals you can make with five ingredients or less to a weekly shopping list that makes grocery runs a breeze. Preston’s been using it to survive, and let me tell you, the results have been chef’s kiss… or at least, no one’s starved yet!

And because I know Preston isn’t the only one out there struggling to navigate the wild world of college cooking, I’m offering this cookbook for free! That’s right, it’s all yours. Just click the link below and download it. Whether you’re a college student, a parent of one, or just someone who’s tired of eating instant noodles every night, this little guide will save you time, money, and maybe even a little bit of your sanity.

[Download the Free College Cookbook Here!]

Preston’s learning that eating well doesn’t have to be hard or expensive, and you can too! So go ahead, try it out, and let me know how it works for you. And if you ever have any questions (or want to share a cooking disaster story—we’ve all got those!), drop me a comment below.
Happy cooking, friends!

Heather  (aka Mom, Kitchen Consultant, and Chief Recipe Collector)

Tater Tot Casserole Recipe

Ingredients:

• 1 lb ground beef (or ground turkey for a lighter version)
• 1 small onion, diced (Preston doesn't like em so we don't use em)
• 1 can cream of mushroom soup (or cream of chicken for a twist)
• 1 can green beans, drained (optional, but adds a veggie boost!)
• 1 cup (or more) shredded cheddar cheese
• 1 bag frozen tater tots (you can't skimp here—this is the star of the show)
• Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, brown the ground beef (or turkey) over medium heat. Add the diced onion and cook until soft and translucent. Season with salt and pepper.
3. Stir in the cream of mushroom soup and green beans (if using), mixing everything until well combined. Simmer for a couple of minutes.
4. Pour the meat mixture into a 9x13-inch baking dish. Spread it out evenly.
5. Sprinkle the shredded cheddar cheese generously over the meat layer—this is the glue that holds it all together!
6. Now, arrange the frozen tater tots on top of the cheese layer. Feel free to get creative here, or just toss them on haphazardly if you’re feeling rebellious.
7. Pop the dish into the oven and bake for about 30-35 minutes, or until the tater tots are golden brown and crispy, and the casserole is bubbling.
8. Let it cool for a few minutes (if you can wait that long), then serve it up!

Pro Tip: If you want to make it a little fancier, sprinkle some extra cheese on top for the last 5 minutes of baking, and throw on a little parsley for color. You know, for the ‘gram.

This casserole is the definition of comfort food, and I guarantee it’ll be a hit in your family, just like it is in ours. Whether you’re feeding toddlers who will literally climb the table for it or college students who need a taste of home, this dish is a winner.
​
So, next time you’re wondering what to make for dinner or looking for a crowd-pleaser, give this tater tot casserole a try. And if you have any casserole-related toddler table-climbing stories of your own, I’d love to hear them in the comments!

Happy cooking (and keep an eye on those tots)!

Years ago I found this little gem on Pinterest and it has become a Medley staple. I have had to give the recipe to several mom-friends after kids have eaten it at our house. It's just that good!

Folks in Mississippi might not even know about this amazing crock-pot speciality. I have no idea why it's called Mississippi Roast. Whatever you call it, my family just wants to be called to the table if it's on the menu.

1. Place roast in slow cooker.
2. Sprinkle ranch packet and au jus packet over roast.
3. Place the stick of butter on top of roast.
4. Add the pepperoncinis to the slow cooker and pour the pepperoncini juice over roast.
5. Cover and cook on low for 8 hours.

We love to shreed and serve over mashed potatoes with some of the gravy. 

Each week the Girl Scouts meet at the Methodist Church and this week after scouts the girls were amazed at all of the vegetables that were ready to be pick in the community garden. We found tomatoes, okra, and more.

​Thanks to the Methodist Church and their community garden, we have fresh okra at our house.

INGREDIENTS
some okra
 Salt to taste
extra virgin olive oil to drizzle
 Freshly ground pepper
​
​Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra on a foil covered sheet. Salt to taste, and wipe olive oil on the okra with a paper towel until coated.
Roast in the oven for 15 minutes (large okra takes a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. 
​
Remove from the heat, toss with freshly ground pepper. Transfer to a platter. Serve hot.

Tonight our chicken casserole disappeared. I made it earlier in the week and put it in the fridge. Then Addison was able to put it in the oven and turn the oven on when I called. When everyone got home from practice and work, dinner was ready! 

2 boxes Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
Chicken breasts or tenders
​
How to make it :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. 
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 1 1/2 hours and “Don’t Peek!”
Top with dried onions, if you'd like (my kids don't like)

INSTRUCTIONS 

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese.

To Store
Cover with plastic wrap and then foil. Write baking instructions on top.
​
To Bake
Thaw. Bake at 350° for 30 minutes or until bubbly.

This recipe is classic comfort food and delicious on a cool night. With the first day of school around the corner, it is the perfect time to make some of these amazing make-ahead casseroles. 

Customize Options
Veggies: Onions, Peppers or Mushrooms
Meat: Bacon, Ham or Sausage
Hasbrowns
​The options for customizing freezer breakfast burritos are limitless.

To Freeze
Place the tortilla on Press and Seal plastic wrap. Fill with your eggs, meats, and cheeses.
Tuck the ends in and roll the tortilla. Tucking the ends in will help you keep your goodies inside.
Roll the sides of the Press and Seal plastic wrap.
Fill a gallon bag with 6 or so burritos 

My children can cut the pieces of plastic wrap, lay them out on the table, and place tortillas on each. I let them choose their fillings sometimes and sometimes I just make them filled with what we have on hand. Once I fill the tortillas with the eggs, the kids can roll and wrap the tortillas. They are always really good about helping us to keep everything labeled too.