Why and how are the most common questions I have been asked.

I came up with the idea because my husband rarely gets to go on family trips with us because he is working.

You see, we own our own business, ATS Appliance Repair LLC and we have tried to keep just family as employees, thus keeping our customer service at a higher standard.

Our busiest day of the week is Saturday, people don’t want to have to take off work during the week to get their appliance fixed. Our slower days are Tuesday and Wednesday.

The other reason is my husband turns 61 this May and retirement for us… may be many years ahead, I thought it would be fun to take one year and plan a surprise trip for my husband for every month starting February 2018.
Why February? Well, thats when I came up with the idea 😉

Lets talk cost….many sacrifices have to take place if you want to do this.

Here is a list that has helped me save money

  • Limit eating out during the week
  • Dutch Bros (huge waste of money, my opinion of course)
  • Menu planning for meals, saves unplanned shopping trips
  • Make lunches for work

Here is another list for budget traveling

  • Use airline miles
  • Use companion fares that some credit cards offer annually
  • Rent car through airline to get miles
  • Rent hotel through airline to get miles (unless I find an Airbnb that I have to stay in, LOL)
  • Get emails from airlines when they have promo sales
  • Pay Cash

We are trying this for a year and I will let you know at the end of the year how it has worked. Sam said he wants to plan the last trip as a surprise to me 🙂 Oh boy!! We will probably end up in a museum in South Africa.

Also, one other thing is….. I am planning trips close by not like Morocco (my dream) because we usually only have a couple of days to travel so we have to make it close by.

I am all for spicing up life and not getting bored and sitting at home just because we are getting older!  Amen? Amen!

I remember the first time my Bishops wife asked me to bake 6 of these cakes. I was newer to baking at the time and I was scared to pieces I would mess it up.

The rest is history, this cake is now my go to cake when in a hurry and its the best ever.

I have served it with vanilla ice cream, whipped cream and today tried it with caramel topping
 (my new favorite way)!!!

The recipe belongs to my sweet Sis Price.

Enjoy ~


Chocolate Chip Bundt Cake



I box yellow or chocolate cake mix

1 sm. box instant vanilla pudding

1 sm. box instant chocolate pudding

1 ¼ c. water

1/3 c.  oil

5 eggs

1 cup floured chocolate chips

Mix all together and bake in greased and floured Bundt pan.

Bake at 350 for 55 minutes or until tests done.

**Sis. Price recipe

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Are you a seasonal baker or cook?

I will tell you a little about myself.

Most organized, great chefs use food that is in season or they cook what goes with the traditions of that time of year.

Myself on the other hand, you could say I cook against the mainstream of whats popular. To me food has meaning, feeling, nostalgia and memories.

When I decide what to cook I have to see what is happening for that day etc. So if my boys are out of town for some reason and I am having a sappy day, then I make their favorite food, not sure why???? I guess it consoles me (weird)!!!

Then lets say its a rainy day, so for sure its going to be soup and cornbread, maybe homemade cinnamon bread too.

Of course there is the deal when I have certain foods in the fridge that need to be used up. Such as sauces that make great for homemade pizza, or berries that call for cobbler. You get the picture…

So the reason for this recipe I am about to share was that my mom, when she made us Sunday dinner, usually made these and they were sooo…good. So since it was Sunday and I was cooking it was only fitting that they must be baked on Sunday in honor of my mum!

I know this has stretched your mind and you are wondering if I still have mine :-), Put a little feeling and effort into your meals, they taste so much better!!

  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 15-ounce can pumpkin
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 8-ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees F.
the eggs, sugar, oil and pumpkin until light and fluffy.
Add the flour, baking powder, cinnamon, salt and baking soda.
Mix at low speed until thoroughly
Spread batter into a greased 13×9-inch baking pan.
Bake for 30 minutes.
Let cool completely before

To make the icing: Combine all the ingredients until smooth.

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