Strawberry Shortcake

Hello everyone,

Welcome to Tasty Tuesday!!!


This recipe is about turning leftover’s into something else that’s totally delicious. Last week I made homemade Organic Cornbread. Then I started thinking……..what else can I do with this cornbread?????

As the title says……turn it into “Strawberry Shortcake”.

Let’s get started….

For my cornbread recipe click here.

1. In a bowl add 2 C. of organic fresh or frozen strawberries, add 1/2 C. of sugar stir the mixture together.  Cover and place in the refrigerator until the mixture creates juices in the bottom of the bowl.

2. Take your cornbread and cut it into bite-size cubes or you can crumble it.

3. Using small individual serving dishes, spoon in some of your strawberries and the juices, then add cornbread and more strawberries on top. Feel free to add whip cream if you desire ( I like whip cream…..just not a huge fan, so I can do without it.)

I really enjoyed making this dessert. It was simple to put together and I was to take my leftovers and turn it into something completely new.

This dessert is great because you can make it in advance. So if you’re having a dinner party etc……’s simple to put together which takes some stress off of you.


So tell me…….how have you transformed your leftovers?????

I love hearing from you all and I truly appreciate you taking the time to stop by!!

Until Next Time,



Organic Corn Bread in 4 Easy Steps

Hello everyone,

Welcome to Tasty Tuesday!!!!


Growing up corn bread was made pretty frequently in my family. It was my brother’s absolute favorite. When my family and I visited my grandparents my grandmother would make homemade cornbread, she would always say the best cornbread is made in a cast iron skillet.

So today I decided to follow in her footsteps and make cornbread in a cast iron skillet.


2 C Organic Cornmeal

1 1/2 C Organic All Purpose Flour

1 1/2 C Organic Unsweetened Applesauce

2 C Unsweetened Organic Plain or Vanilla Almond Milk

3/4 C Organic Sugar Cane

2 Large Organic Eggs

6 Tbsp of unsalted melted butter ( I prefer Kerrygold)

2 tsp baking powder (aluminium-free)

1 tsp sea salt (pink Himalayan)

1 tsp organic vanilla extract


1. In a large bowl mix cornmeal, flour, baking soda, sugar & salt (aka dry ingredients).

2.  In a medium bowl mix applesauce, milk, eggs, vanilla & butter (aka wet ingredients).

3. Add the wet ingredients into the dry and mix until the batter is evenly mixed.

4. Pour into a greased 12″ cast iron skillet and bake for 30 minutes or until a toothpick poked in the center comes out clean.


It’s really easy to make. Next week I will show something delicious you can do with your leftover cornbread.

Thank you for taking the time to stop by, I greatly appreciate it.

Until Next Time,