Are there antibiotics in my milk? The answer is NO.

Excellent post. As a farm girl, I find myself getting all riled up when people who are largely uneducated go off spouting. This is a well written post and my families farm abides by the same rules. No junk in your milk folks…


Spicy Bacon Sprouts

Spicy Bacon Sprouts | Domesticated Academic

Brussels sprouts might become your favorite vegetable in 2014…maybe not. You’ll love this because it’s sweet, spicy, and with a hint of some bacon, you can’t go wrong knowing everything is better with bacon. For the health conscious, leave it out or use turkey bacon. I promise you won’t regret it. Use one strip if you want the flavor with a lot less guilt!

Spicy Bacon Sprouts | Domesticated Academic

Brussels sprouts grew on me over time and now I’m always looking for them fresh. Frozen is good if that’s all you can get but fresh are sometimes a good option when they’re in good shape at the grocery store. If the pickings are slim, opt for frozen. You can leave out the spice or sub in your favorite. Just make it yours–just like you!

You’ll need:

30 minutes

  • 1 1/2 lbs brussels sprouts, trimmed & halved
  • 2 slices of bacon of choice, chopped into small pieces
  • 1 tablespoon chili sauce 
  • 3 tablespoons oil of choice
  • 1 tablespoon minced garlic
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Cook the bacon in a sauté pan or preferred method. Chop into small pieces or cut before cooking with scissors <–yes, it’s really a great method!
  2. Cut the sprouts in half. If some of the leaves come off, that’s ok, cook them up too!
  3. Sauté  the sprouts and garlic with some olive oil (or bacon grease) 8-10 minutes until golden brown.
  4. Finish the sprouts by tossing in the chili sauce, honey, and adding the bacon back in.
  5. Salt and pepper to taste.

bourbon creamed spinach | domesticated academic

Bourbon Creamed Spinach

Healthy Spinach Alfredo Sauce | Domesticated Academic

Spinach Cilantro Cauliflower Alfredo Sauce

Ravioli Lasagna

Ravioli Lasagna | Domesticated Academic

For the days when  you’re too busy, too lazy, or out of inspiration. Frozen ravioli’s to the rescue!!!! You’ll love this because you can make it ahead and pop it in the oven when you’re ready, it’s A LOT less work than traditional lasagna, and it tastes just as good!

Ravioli Lasagna | Domesticated Academic

Seriously: make this now. Or wait until you know you’re going to be swamped and enjoy your life! I made it in the morning, popped it in the fridge for the day, came home that night-pre-heated the oven and threw it in for an hour. Life was good when it came out hot and bubbling. Tasted fantastic too and there was no other ‘dishes’ for dinner. This reheats really well for lunches and other meals and fear not: a little more sauce if yours dries out a bit.

Ravioli Lasagna | Domesticated Academic

You’ll need:

  • 1 bag (I had a 1.8 lb bag w some leftovers) cheese ravioli
  • 1 jar (approximately 2-3 cups) spaghetti sauce
  • 1 cup mozzarrella cheese
  • 1/2 lb cooked sausage of choice (feel free to omit if vegetarian)
  • non-stick spray
  1. Heat oven to 350 degrees F.
  2. Spray bottom of 8×8 pan with non-stick spray.
  3. Layer ravioli, sauce, cheese, and meat.
  4. Repeat at least twice.
  5. Top with sauce and cheese.
  6. Cook for about 50 minutes or until hot and cooked through.
  7. Serve hot and delicious!

Bacon Macaroni & Cheese {Domesticated Academic}

Bacon Macaroni & Cheese

Creamy Tomato Tortellini Soup | Domesticated Academic

Creamy Tomato Tortellini Soup

Chocolate Peanut Butter S’mores Cookie Bars

S'mores PB Cookie Bars | Domesticated Academic

Sweets for my sweet? Or, sweets for me! Hi, please get in my belly. Now. Kthxbye….I cannot imagine my life without these anymore. If I make a batch with intention to freeze, they won’t make it. You’ll just love them because they’re in bar form (like take me to the bar!!!), portable, and you can really pack in the yumminess depending on what you like.

You’ll just love these. They are amazing! Dense, chewy, chocolatey, peanut buttery…..I die. And swoon over them. They need no more words except this: I took them to a friends house for dinner and upon arrival, the husband looked at them and said, “yup, she did it again” and he shoved one into his mouth.

S'mores PB Cookie Bars | Domesticated Academic


Go make these now….:D

You’ll need:

an hour plus cool time

  • 1 stick (1 cup) butter flavored crisco
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 3 cups Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup peanut butter chips
  • 1/2 cup mini marshmallows (plus some to sprinkle on the top)
  • 1 chocolate bar of your choice broken into pieces
  1. HEAT oven to 350ºF.
  2. Spray an 8×8 pan with non-stick spray.
  3. BEAT shortening and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy.
  4. Beat in egg, milk and vanilla until well blended.
  5. COMBINE flour, baking powder and salt in medium bowl.
  6. Gradually add flour mixture to shortening mixture at low speed until well blended.
  7. Add chocolate chips, peanut butter chips, and mini marshmallows to batter.
  8. Spread batter in a sprayed square pan (8×8)
  9. Bake for 20 minutes.
  10. Pull pan out of oven. Spread chocolate bar pieces and a handful of marshmallows over the top.
  11. Put back in oven for 5-10 minutes, or until a toothpick comes out clean.
  12. Note: cheap chocolate, ie: hershey’s, will melt too quickly. Consider putting that on once the bars come out. The less expensive chocolate has less cocoa in it and has a higher rate of additives/fillers/wax, which melt quickly. I’m not judging your purchases, I’m just throwing it out there.
  13. Remove from oven, cool completely.
  14. Cut into bars.
  15. Shove in your face.
  16. Die.
  17. Go to heaven.

salted caramel butter bars | domesticated academic

Salted Caramel Butter Bars

Oatmeal Fudge Bars | Domesticated Academic

Really Rich Oatmeal Chocolate Bars

Buttercream Bikini Cookies

Buttercream Bikini Cookies | Domesticated Academic

You’ll love these because they’re entertaining, can be super fun to make, and can share your love this Valentine’s Day. I started making these a few years ago and sent the idea to my mom and we’ve been making them for fun since. I’m not one for Valentine’s Day in general because of the commercialization of it, but some cookies never hurt. These freeze really well so if you’ll be short on time before, make them in advance and freeze them up tight.

Buttercream Bikini Cookies | Domesticated Academic

I had a lot of fun making them this year. I pulled out my frosting supplies and joked that I would make tramp stamps. Picture the whole, “i like big butts and i cannot lie” theme here. I won’t spare you many more details other than: make these cookies, you’ll be the most popular person around….. 😉

Buttercream Bikini Cookies | Domesticated Academic

For the cookies:

  • 1 stick (1 cup) butter flavored crisco
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 3 cups Flour
  • 1/2 cup cocoa (for chocolate cookies)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  1. BEAT shortening and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy.
  2. Beat in egg, milk and vanilla until well blended.
  3. COMBINE flour, baking powder and salt in medium bowl.
  4. Gradually add flour mixture to shortening mixture at low speed until well blended.
  5. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
  6. HEAT oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness.
  7. Cut dough with 2 to 3-inch floured heart shaped cookie cutters.
  8. Take a knife and cut the tail, or pointed edge of the heart off before or after baking. Your choice.
  9. Place 1 inch apart on ungreased cookie sheets.
  10. BAKE 5 to 9 minutes or until edges begin to brown.
  11. Cool 2 minutes on baking sheet.
  12. Transfer cookies to cooling rack. Frost and decorate as desired.

For the buttercream icing:

  • 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream.
  • 3-4 cups confectioners (powdered) sugar, SIFTED
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream
  1. Beat butter for a few minutes with a mixer  on medium speed.
  2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) untilthe sugar has been incorporated with the butter.
  3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes.
  4. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
  5. Separate into small bowls to add food coloring of choice.
  6. Pipe and decorate your cookies!

Doughnut Hole Cupcakes | Domesticated Academic

Doughnut Hole Cupcakes

Triple Chocolate Cheesecake | Domesticated Academic

Triple Chocolate Cheesecake

Valentine's Day Garland | Domesticated Academic

Valentine’s Day Garland

Black Cherry Chocolate Chobani Smoothie

Black Cherry Chocolate Smoothie | Domesticated Academic

DID YOU OVERDO THE SNACKS YESTERDAY? Like a lot of folks, I’m sure yesterday was DELICIOUS!!! But, not so awesome today….You’ll love this because it’s as simple as it gets, it’s full of protein, and last time I heard, black cherries were no slouch either. There’s some much needed calcium in this and lots of protein from the greek yogurt. This makes a great snack, breakfast, or sweet treat at the end of the day without ruining your hard work. I do love me some cho…all day, every day…in light of their recent “omigod you use gmo” crap, I’m just going to say it:

Black Cherry Chocolate Smoothie | Domesticated Academic


My rant about where our food comes from is brought to you by “common sense.” Please look it up….The food we eat: has been modified. Almost all of it–particularly anything that comes in a ‘package’ from your local store.

Black Cherry Chocolate Smoothie | Domesticated Academic

Corn: #1 on the list and corn is in everything. Most of the produce we enjoy has been hybridized and modified so we can eat it. The strawberry didn’t even exist until humans got ahold of it….

Check your facts folks before you wreck yourselves. That’s all I’m going to say. You can tell me chobani is the devil, but you’re sadly misinformed. Go find something else to do while you complain about your food with YOUR MOUTH FULL.

You can argue, say bad things about this post, whatever but it won’t dismiss several things:

  • our food has been modified since man
  • this smoothie is awesome
  • you don’t have to use chobani if you have an epistemological problem with them. however, most other yogurt companies are probably also guilty of a bunch of stuff too, it’s just not on your radar yet.

You’ll need:

  • 1 standard container (like a single serving) of Coconut Chobani (plain is also fine or whatever you like)
  • 1/2 cup milk
  • 1/2 cup frozen black cherries (fresh is fine too)
  • palmful of chocolate chips and/or a heaping spoon of hazelnut spread
  • optional: a handful of spinach or greens, a spoonful of peanut butter (more protein), etc…
  1. Throw this all in the blender, put the lid on and hit the button….
  2. Your day is officially better. Trust me.

Greek Yogurt Fruit Dip | Domesticated Academic

Greek Yogurt Fruit Dip

Citrus Syrup Fruit Salad | Domesticated Academic

Citrus Syrup Fruit Salad