Sunday, March 31, 2013

Meringue-Topped Bars

1 1/2 cups all-purpose flour
1/4 tsp baking soda
1/2 cup butter or margarine
3/4 cup packed brown sugar
3 eggs
1 tsp vanilla
1/4 tsp cream of tartar
3/4 cup sugar
1  6 oz pkg (1 cup) semi-sweet chocolate pieces

Heat oven to 350.

Story together flour, soda and 1/4 tsp salt.
For crust beat batter 30 seconds; add brown sugar and beat until fluffy. Separate eggs and set aside whites.
Add yolks and vanilla to mixture, beat well.

Gradually add dry ingredients, beating constantly.
Spread in greased 13x9x2 in pan
Bake at 350 for 10 minutes.

Wash beaters well. Beat egg whites and cream of tartar until soft peaks form. 
Gradually add sugar, beat until stiff peaks form.
Sprinkle chocolate chips over hot crust.
Spread meringue in top.
Bake 30 minutes or until golden brown.
Cut while warm. makes 24.

Thursday, March 28, 2013

Red Apple Sangria

4 cups Cabernet Sauvignon (one bottle)
2 cups Shakka apple liquor
3/4 cup grenadine
2 1/4 cups cranberry juice
2 1/4 cups pineapple juice
2 liter bottle Sierra Mist

Mix. Makes enough to fill a punch bowl.
Garnish goblets with skewered apples, limes and oranges.

Make Your Own Mod Podge

50% Elmers glue
50% water

Mix in a jar.

Make Hand Impressions

1/2 cup salt
1/2 cup flour
1/4 cup (give or take) water

Knead until dough forms.
Make a foot or hand impression.

Bake 200 for 3 hours.

Friday, August 24, 2012

Baked Cheese Dip

2 cups sour cream
2 cups cheddar cheese
1 package bacon bits 
                  (the kind in the resealable zip lock bag)
1/2 cup of green onions
1 block cream cheese, softened.

Mix and bake at 400 for 25 min.

And it's awesome cold the next morning too :)

From SherriTheShackelford

Wednesday, August 8, 2012

Caramel Pecan Pie

Grandma's recipes are the best! This one is from a dear reader, Ann Costa. She had mentioned the butter quantity to me, and I loved it so much I am using it in my current book: Song of Home. Thanks for sharing, Ann!

Carmel Pecan Pie

Included are the original version and the one I have my students use.  
The original version's directions are a little hard for 7th and 8th graders to follow. 

This recipe my mother, Emma Jean Jones, received from one of her McLaughlin cousins, Doris Franklin.  Doris was my Grandmother Eoff's sister's (Aunt Iola) son's wife.  Mother said she didn't remember when she received the recipe.  She is 87 now.  But it was some time after she was married over 65 years ago.  

Original recipe
Butter the size of a hen egg
1 1/2 cup sugar
2/3 cup water
Boil until thickens and brown
Cool a little

2 Tablespoons flour
4 egg yolks (reserve whites for topping)
1 can canned milk
1 teaspoon vanilla
1 cup chopped pecans
Cook until warm

Add first part
Cook until thick
Pour into cooked pie crust
Top with egg whites

Recipe I use with my students
Measure all ingredients into separate bowls before you start to prepare the recipe

1 pre cooked pie shell
butter the size of a hen egg (1/4 c. or 4 T.)
1 1/2 c. sugar
2/3 c water
2T. flour (1/8 c.)
4 egg yolks (reserve egg whites in mixer bowl, to make the meringue topping)
1 can evaporated milk
1t. Mexican vanilla
1 c. chopped pecans

4 egg whites (room temperature - reserved from filling ingredients)
1/4 t. cream of tarter
8 T. sugar
1 t. Mexican vanilla

Combine butter,sugar, and water in a 2 qt. sauce pan. 
Bring to a rolling boil. 
Reduce heat and continue cooking at a low boil until mixture thickens and has turned to a brown color. Remove from heat source and cool while preparing part two.

Combine flour, egg yolks, milk, vanilla, and pecans in a 3 qt. sauce pan. 
Cook on medium low heat until
warm. Add part one mixture. Cook until mixture is thick. 
Pour mixture into prepared pie shell, top with meringue.

Beat egg whites and cream of tarter until foamy. 
Add sugar gradually (1 T. at a time), continue beating until sugar is incorporated and the egg whites are glossy and form stiff peaks. 
Beat in vanilla. 
Spoon mixture over the pie, carefully sealing meringue to the edge of the crust. 
Smooth the surface of the meringue or decorate using the back of a spoon or a fork to pull peaks into the surface of the meringue.

Bake at 400º until meringue is light brown (8 to 12 minutes). 
Remove from the oven.

Monday, May 28, 2012

Absolutely Rockin' Baked Beans

We had two grandsons graduate this year, and my contribution to each party was different. For the first, I was in charge of things to dip in a chocolate fountain. I picked up delicious huge succulent strawberries at Sams, bought marshmallows and ordered an incredible Mexican cake from The International Bakery. The chocolate fountain table was a gathering place for all!

For the second, I was assigned baked beans for 100. There were closer to 150 who attended, and these beans were a smashing success. Trust me, next time you feed a crowd, try these!

Absolutely Rockin' Baked Beans 
4 (four)  7lb cans pork 'n beans
24 thick slices slab bacon (I used maple, but hickory would be good too)
5 medium onions, chopped small
4 cups barbecue sauce (I used Hunts original)
3 cups dark brown sugar
1 & 1/2 cups cider vinegar
3/4 cup dijon mustard

Spray the liner of your electric roaster. (Borrow one of you have to.)
Cut the bacon slices into thirds.
In a large skillet fry the bacon, but don't cook it crisp.
Reserve all the drippings.
Use enough of the drippings to cover the bottom of the skillet and saute the onions until golden.
Place barbecue sauce, vinegar, mustard and brown sugar in the bottom of a roaster.
Drain the liquid from two of the cans of beans.  Add beans.
Add the onions.
Add the remaining bacon drippings.
Mix well.
Place all the bacon on top.
Cover and set at 350. Cook for two or three hours, with liquid bubbling.
Reduce heat and keep hot on a lower temperature.

We kept these warm for a five hour open house and they never got mushy.

Thursday, May 24, 2012

Zesty Marinated Chicken Tenders

I'm always looking for new and easy ways to fix delicious chicken. My favorites places to eat chicken are Ruby Tuesdays and Cracker Barrel. This recipe turns out even better than Cracker Barrel's grilled tenderloins.

Zesty Marinated Chicken Tenders

4 boneless skinless chicken breasts, cut into fat strips
1 cup Zesty Italian dressing
2 tsp lime juice
3 tsp honey

Combine the dressing, lime juice and honey in a jar or shaker and shake it well.
Place chicken in a zip bag, pour the marinade over and seal.
Refrigerate for 4 hours. (At this stage you can also freeze for a later date.)
Cook in a large pan over low heat until liquid evaporates and marinade caramelizes--about 40 minutes.

Great with mashed/baked potatoes or rice and a colorful vegetable.

Wednesday, December 14, 2011

White Chocolate Cranberry Bars

1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1-1/2 cups white chocolate chips
1-1/2 cups dried cranberries
1 (14-ounce) can sweetened condensed milk
1 cup sweetened flaked coconut
1 cup pecan halves
Pre-heat oven to 350F. 
In a small bowl, combine graham cracker crumbs and butter until crumbly; 
press into a greased 13" x 9" baking pan. 
In a large bowl, combine the remaining ingredients. 
Gently spread over crust. 
Bake for 25-28 minutes or until edges are golden brown. 
Cool on a wire rack. 
When cooled, cut into bars.

Makes about 30

Thursday, December 8, 2011

Tomato Soup Cake with Cream Cheese Frosting

 Tomato Soup Cake with Cream Cheese Frosting

1 egg, beaten
1/2 c Crisco
1 c sugar
1/8 tsp. salt
2 c flour
1 c raisins
1 tsp baking soda
1 can undiluted tomato soup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp. baking powder
1/2 c chopped walnuts

Sift dry ingredients, add to melted Crisco and sugar mixture. Add egg and soup mix together. Fold in floured raisins and nuts. Pour into well greased tube pan and bake for 60 minutes at 350 degrees. When cool frost with Cream Cheese Frosting.


Combine 8 oz cream cheese with 1 stick (1/2 cup) softened butter, 1/4 cup milk, 1/8 tsp ground ginger, and 1 Tblsp vanilla extract. Beat until creamy. Gradually add the contents of a 2 lb bag of powdered sugar, beating after each addition. You may or may not have to use the whole bag before getting a good, thick consistency.

Tuesday, November 22, 2011

Chocolate Pumpkin Brownies

Chocolate Pumpkin Brownies
Makes: 36 servings Prep: 30 minutes Bake: 325°F 1 hour

  • 3 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces unsweetened chocolate, chopped
  • 3/4 cup butter, cut up
  • 2 1/4 cups sugar
  • 4 eggs
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 3/4 cup coarsely chopped walnuts, toasted (optional)
Preheat oven to 325 degrees F. 

Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.

In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.

In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.

In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.

Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.

Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.

Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

Thursday, November 17, 2011

Cranberry Jello Recipe

2-1/2 cups orange juice
1 tsp.  ground cinnamon
1/4 tsp. ground cloves
1 pkg.  (4-serving size) cranberry Jello
1 cup finely chopped mixed dried fruit (apricots, raisins, dates)
1 cup  chopped walnuts, toasted
1 Tbsp. grated orange or lemon peel (optional)
Mix juice, cinnamon and cloves in medium saucepan. Bring to boil on medium-high heat. Add to dry gelatin in large bowl; stir at least 2 min. until gelatin is completely dissolved. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression.)
Stir in fruit, walnuts and orange peel. Refrigerate 1 hour or until chilled.
Spoon fruit mixture into 1-quart serving bowl. Serve with cooked chicken, turkey or pork. Or, serve as a dessert sauce spooned over ice cream or pound cake slices.

Thursday, November 3, 2011

Fried Potato, Bacon, Corn Chowder

8 slices bacon, cut into 1" pieces
2 cups cubed potatoes
1 cup chopped onion
1 cup sour cream
1-1/4 cups milk
1 can cream of chicken soup
1 can whole-kernel corn, drained
1/4 teaspoon pepper.

Cook bacon over medium heat for five minutes in a Dutch oven. Add potatoes and onions. Cook until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Cook until heated through (10 to 12 minutes).

Got this from Sharon Kirk Clifton's blog.

Tuesday, August 9, 2011

Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake

  • 1/4 cup poppy seeds
  • 1/4 cup milk
  • 1 (18.25 ounce) package lemon cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 4 eggs
  1. Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 
Drizzle on some white glaze - a spoonful of water added to at least 1/4 cup of confectioner's sugar until it's not too runny or too thick

Wednesday, June 1, 2011

Dirt Cake

    •  1 bag Oreo cookies
    • 1/4 cup butter or 1/4 cup margarine
    • 1 (8 ounce) packages cream cheese
    • 2 boxes instant vanilla pudding ( 4 serving size)
    • 2 cups milk
    • 1 (8 ounce) containers Cool Whip
    • 8 inches flower pot
    • artificial flower
My daughter brought two pots of this to a family dinner, and we couldn't stop laughing. Delicious!
  1. Crush the Oreo cookies in a blender or food processor; set aside.
  2. Cream together butter or margarine and cream cheese.
  3. In a large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding).
  4. Add cream cheese mixture and 8 ounces of Cool Whip.
  5. Beat together until mixed.
  6. In an 8 inch flower pot, layer the cookie mixture, the pudding mixture, the cookie mixture, and so on.
  7. End up with the cookie mixture (this looks like dirt).
  8. Add an artificial flower on top.

Thursday, December 23, 2010

Creamed Corn

1 egg, beaten
1 14-ounce can whole corn, drained
1 14-ounce can creamed corn
2 tablespoons melted butter
1/3 cup cream or half-and-half
2 or 3 dozen saltine crackers, crushed
Salt and pepper to taste


Mix all ingredients together and place in a greased casserole dish. Dot the top with butter. Bake at 350 degrees for 45-60 minutes.

Wednesday, November 24, 2010

North Georgia Apple Cake

North Georgia Apple Cake

1 ½ c. oil                                       ½ t. ground nutmeg
1 ½ c. granulated sugar            ½ t. salt
½ c. light brown sugar               3 ½ c. peeled, chopped, tart green apples
3 eggs                                        2 or 3 cups flour
1 t. baking soda                        1 c. chopped walnuts
2 t. ground cinnamon                2 t. vanilla

3 T. butter                                3 T. heavy cream
3 T. light brown sugar               ¼ t. vanilla
3 T. granulated sugar

In a large bowl, combine oil, granulated sugar and brown sugar; blend well.  Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt. Add to egg mixture and blend well. Add apples, nuts and vanilla; mix with spoon. Pour batter into a buttered, floured cake pan. Bake in a preheated 325 degree oven for 1 ¼ hours, or until cake tests done. Remove from oven and let rest in the pan 20 minutes. While cake is resting, prepare glaze. Combine butter, brown sugar, granulated sugar, cream and vanilla in a small saucepan; bring to a boil and continue boiling 1 minute. Remove from heat. Remove cake from pan and put on a wire rack or platter. Spoon glaze over warm cake. Serve warm.

Saturday, November 13, 2010


I got this from my friend, Cindy T.
Mix it all together, bake in 9X13 greased baking dish @ 350 degrees for about 45 min or golden brown.

Saturday, September 25, 2010

Chicken Taco Casserole

    2  cups   cooked rice  
    2 cups cooked chicken, shredded  
    1 (14 1/2 ounce) can tomato sauce 
    1 (1 1/4 ounce) envelope taco seasoning  
    1 (15 -30 ounce) can refried beans  
    1 cup cheese, grated
    1 cup tomato, chopped  
    1 cup guacamole
    1/2 cup sour cream  
    5 cups tortilla chips

Mix taco seasoning and tomato sauce.

Add shredded chicken and coat it well with tomato mixture
Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.

Top with chicken mixture.

Top with 1-2 cans of refried beans so you have a nice even coating.

Top with grated cheese.
Bake uncovered for 30 to 45 minutes at 350F until hot and cheese is bubbly.
Top with your favorite toppings or dip with tortilla chips

Tuesday, August 3, 2010

Shoo-fly Cake - 2 recipes

Mix together:
1 cup molasses
1 teaspoon baking soda
2 cups hot water

Mix together:
4 cups flour
3/4 cup shortening
2 cups brown sugar
1 teaspoon salt

Set aside 1 cup of crumbs.
Add liquid to the remaining crumbs.
Mix, pour into loaf pan and sprinkle with the cup of crumbs.
Bake at 350 degrees for 35-40 minutes
Second recipe:
4 cups flour

2 cups packed light brown sugar
1 cup shortening
1/4 teaspoon cinnamon
1 (16 ounce) bottle light molasses
1 tablespoon baking soda
2 cups boiling water

Combine flour and brown sugar in a bowl.
Cut in the shortening until mixture resembles coarse crumbs.
Reserve 1 cup of the crumbs.
Stir in the cinnamon and molasses.

Dissolve baking soda in 1/4 cup boiling water.
Stir the remaining boiling water into the molasses mixture gradually.
Stir in the baking soda mixture.

Pour into a greased 9x13 inch cake pan.
Sprinkle with the reserved crumbs.
Bake at 375 degrees for 45 minutes.

Saturday, June 26, 2010


This is probably my favorite cake recipe in all of time. I've made it for more years than I want to say. I can tear up a cake mix, let me tell you, and I have a couple of cake mix recipe cookbooks, but I still fall back on this one. It's in the oven right now.

I only use silicone bundt pans, a great investment to be sure.

Black Forest Cherry Cake

1 pkg (2 layer, not pudding mix) chocolate cake mix
2 cans (21 oz each) cherry pie filling
1/4 cup oil
3 eggs

Combine all ingredients except one can of cherry pie filling; beat well with mixer. Pour into greased silicone bundt pan or greased and floured metal bundt pan.

Bake in 350 degree oven 45 minutes.
Cool in pan. 25 minutes if metal pan, less if silicone.
Invert on a cake plate with a lip to finish cooling.
When ready to serve, heat the remaining can of cherry pie filling and spoon over cake, letting excess pour into center hole.

Garnish each slice with Cool Whip.

You will love me for this recipe. Your family and friends will be dazzled, I guarantee. Let me know how it turns out!

Friday, May 7, 2010

crock pot chocolate cake

1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

Mix all ingredients together. Pour into lightly greased 5qt crock pot. Cover.
Cook 3-4 hours on high or 6-8 hours on low.

Monday, April 19, 2010

No Fail Quick and Easy Quiche

No Fail Quick and Easy Quiche

I was hungry for quiche, but wanted to make it fast, so I came up with this idea. This recipe is so versatile, you can’t mess it up. You may substitute or add ingredients to your liking. It’s quick because instead of a pastry crust, I use hash browns.

30 oz bag Mr. Dell’s frozen shredded hash browns, thawed
½ cup (I stick) butter or margarine, melted
salt and pepper
1 thinly sliced small onion or 2 Tbsp dried onion flakes
5 cups fresh chopped baby spinach leaves
8 oz bag shredded Mexican-style cheddar jack cheese
14 eggs
1 1/3 cups milk
2 cups sour cream (optional)
1 21 oz pkg ready to eat bacon or fry 12-15 slices.
       Chopped or cut into small pieces with scissors

substitutes for bacon:
      Canadian bacon, chopped ham, turkey
     - about ¾ cup for each dish

Preheat oven to 425 degrees.
Spray or butter two quiche dishes or two 9” glass pie plates.
Divide hash browns in half and press onto the bottom and sides of the dishes. The bottom of a sprayed glass or jar will help. Don’t leave any hash browns above the edge of the dish or they’ll brown too quickly and burn when you bake the entire quiche.

Drizzle with melted butter; spread butter to sides with a spoon.

Season with salt and pepper.

Bake for 20 minutes or until golden.
Reduce oven temperature to 350 degrees.

Whisk eggs. Add milk.
When crust is baked, spread half the sour cream onto each crust. Spread half the spinach in each dish.
Top with cheese and chopped bacon.

Pour egg mixture evenly over the layers.
Press down any ingredients that aren’t covered until egg mixture is above.

Bake 20 to 25 minutes.

Let stand about 5 minutes before slicing.

Serve with a side vegetable or a fruit, such as melon and grapes.

You can make these quiches ahead, serve the next day, and they are equally delicious.

You can also make each one different, such as one bacon and one turkey and add parmesan to one. Exchange the spinach for steamed broccoli if you prefer.

Let me know if you try it!

Thursday, March 18, 2010

Mary Connealy's Lasagna

From Mary Connealy:

"This one is a stand-by. It's what I take to new moms, to homes where there's been a death in the family. To people who are sick. . .and that doesn't include sick of cooking. I don't have time for all of them. Plus if you got food brought in for that, they'd have to bring it to me. Lasgna, a bag of salad, garlic toast. I take it raw. So they can freeze it. It is also very delicious. I give you permission to eat it yourself."


1 lb. hamburger (browned)

Stir into hamburger:
1 container cottage cheese
1 jar Prego spaghetti sauce

Lay uncooked lasagna noodles in bottom of 9 x 13 pan (3 or 4 noodles).
Add layer of sauce, and layer of 1 C. mozzarella cheese

Repeat for second layer, that's all I ever make. Three layers usually runs over the pan. Sprinkle parmesan cheese on top of the last layer of mozzarella. Bake in 350 oven for 45 minutes to an hour or until cheese on top is browned. Serve with garlic bread and salad.

Use a smaller baking dish, make half-sized lasagna, then freeze extra sauce—with meat and cottage cheese in it, in the cottage cheese container for even quicker lasagna next time.

Garlic bread
Slice loaf of French bread the long way so it looks like a huge hotdog bun. Lay halves of bread side by side on a cookie sheet. Butter, sprinkle with garlic powder, sprinkle with mozzarella and/or parmesan cheese (I like both together) and bake the last fifteen minutes with the lasagna.

A three in one collection including:


They'll never see eye-to-eye.

Buffy Lange has spent her life learning about, caring for, and protecting buffalo. She's landed the job of her dreams, managing a huge buffalo ranch in South Dakota. With stars in her eyes, she imagines all of the Midwest given over to free-ranging buffalo. To her, buffalo embody beauty, majesty, and strength. To Wyatt Shaw, however, the buffalo are a constant threat. Wyatt's ranch adjoins the Buffalo Commons and he watches in trepidation as its owner expands and rides roughshod over the local ranchers. Buffalo are wild, untamable, and dangerous. They present a hazard to man and beast.

When disaster strikes, Wyatt's worst fears are realized and Buffy can do nothing but clean up the mess. With one determined to rid the area of buffalo and the other determined to see them flourish, the dust seldom settles around these two. Will they find a common ground or are they destined to forever stand alone.

American Christian Fiction Writer's Book of the Year Finalist

Emily Johannson discovers a cranky man living in a derelict house in the woodland behind her ranch. When she orders him off, Jake Hanson tells her he bought this wreck and is planning to live there. He's filthy, starving, and furious that Emily found him. He wants to be left alone. And she would if she didn't keep needing to save his worthless life.

Michael Davidson was a tyrant for a husband, and Jeanie was born to be a doormat.
They got along great.
Then Michael abandoned his submissive wife, just another way to be a jerk.

Michael returns a Christian and wants to heal their relationship. Jeanie is in possession of the first bit of hard won self esteem of her life, and she doesn't believe for a minute her cranky husband can change his ways.

They commit to building a healthy marriage but his new job as her boss slips them back into old habits.