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Chewy Andes Mint Cookies

17 Jan


These chewy treats are absolutely delicious.  So easy to make and even easier to eat!



1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix

1/2 cup butter, softened

1 egg

10-12 drops of green food coloring

1 3/4 cups of Andes Mint baking chip



1.  Heat oven to 350 degrees.  In large bowl, stir in cookie mix, butter, egg and food coloring until soft dough forms.  Stir in baking chips.

2.  Using a small cookie scoop or teaspoon, drop dough 2 inches apart on cookie sheet.

3.  Bake 8-10 minutes or until set.  Cool 3 minutes: remove from cookie sheet to warm rack.

4.  Eat as it or serve with vanilla or chocolate ice-cream.


Tasty Tuesday: Crock Pot Barbecue Chicken

6 Nov

Yup, you’re right.  I love my Crock Pot.  I don’t know about you but from about 4:30-5:30 PM my kids are tired/hungry/grumpy/etc., so trying to make an entire meal during that time has proven to be a bit difficult at times.  This next recipe is a good one that I am still trying to master.


4-6 Pieces of boneless, skinless chicken breasts

1 bottle of Sweet Baby Ray’s BBQ sauce (or your favorite brand)

1/4 Cup of Vinegar

1 Tsp. Red Pepper Flakes

1/4 Cup of Brown Sugar

1/2 – 1 Tsp. of Garlic Powder


Mix all the ingredients together.  Place chicken in Crock Pot and pour sauce over it.  Cook on LOW for 4-5 HOURS.  Do not over cook.  Check the chicken after 4 hours, it should be done.

Photo Credit: Stick A Fork In It


Tasty Tuesday: Crock Pot Chicken Tacos

23 Oct

Who has enough time to prepare a hearty meal 5 nights a week?  Some weeks I do and some I don’t.  When I know we have a busy week I whip out the good ol’ trusty crock pot.  I came across this oh-so-delicious taco recipe on Pinterest a few weeks ago and been in love ever since.  I didn’t think making tacos could get any easier until I found this.


1 Envelope Taco Seasoning

6 Boneless, Skinless Chicken Breasts

1 16 oz Jar of Salsa (I love any salsa, especially those flavored with peaches, pineapple or mango)


Spray the crock pot with cooking spray, place chicken on the bottom, cover with taco seasoning and salsa.  Give everything a light stir and set the timer on HIGH for 4-6 hours or LOW for 6-8 hours.  Boom!  When done, the chicken will easily shred with a fork.

Serve with soft tortilla shells and all your favorite taco mix-ins.

Leftovers?  Don’t fret.  You can make quesadillas, tortilla soup, pulled chicken sandwiches, etc.


Photo Credit: Chocolate Therapy

Not So Super Sunday

6 Feb

Superbowl Sunday wasn’t so super this year.  I would rather not comment on why, but I am sure you can guess.  One thing that was super about Superbowl Sunday was the super food we all ate.  Ok, enough supers.  Anyways, we tried a couple new recipes that I wanted to share with everyone since they seemed to be a big hit.

Buffalo Chicken Balls


3 Cups shredded cooked chicken (I used leftovers for a roast chicken)

1/4 to 1/2 cup hot sauce (to taste)

3 1/2 ounces cream cheese, softened

1 3/4 cups sharp shredded cheddar cheese

1/4 cup chopped green onions

1 cup all-purpose flour

4 eggs, lightly beaten

3-4 cups Corn Flakes cereal, crushed


Preheat over to 350 degrees.  Line large baking sheet with parchment paper.

In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.

Roll a heaping tablespoon of mixture into a 1 1/2 ball and place on to a plate or separate baking sheet.  Repeat with remaining mixture.

Place flour in a shallow dish.

In a second shallow dish place eggs.

In a third shallow dish, place corn flakes.

Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes.  Place on prepared baking sheet and bake for 20-25 minutes.  Serve warm with ranch or blue cheese dressing.

(Notice my “bites” are more like “balls.”  Apparently I made mine a little too big)!


My girlfriend brought over football brownies and they were the cutest things I’ve ever seen.

Football Brownies


1 package of brownie mix; make according to box


Bake according to box.

Once cooled, cut into rectangles and use a can to make a rounded edge.

Decorate with white frosting.


My sister-in-law, who I adore dearly, doesn’t really enjoy cooking.  However, the few things she does make are delicious.  One of my favorites is Kielbasa In A Bag.  Sounds silly, right?

Kielbasa In A Bag


Kielbasa (any kind, any flavor)

Brown paper lunch bag or any type of brown paper bag


Preheat oven to 350 degrees.

Poke holes into kielbasa with a fork.

Place kielbasa in brown paper bag and fold the end up.

Place brown paper bag with the kielbasa inside on a cookie sheet.

Baking at 35-45 minutes.

Serve hot with spicy mustard.


All of these recipes were super easy and super good!


Recipe: Homemade Calzones

7 Nov

Sometimes you have to fall off the diet wagon and jump right in!  To do that, I have a recipe for you… homemade calzones!  These are so easy to make and you can stuff them with your favorite ingredients.  Have kids?  This is a great recipe to get your kids involved in the cooking or in our case, pouring almost an entire bag of cheese in one.


Fresh Pizza Dough

Pizza Sauce

Mozzarella Cheese

Your favorite pizza toppings: pepperoni, chicken, ham and pineapple, peppers, hamburger, etc.


Preheat oven to 375

Roll pizza dough into a rectangle to fit a regular size baking pan (use flour if needed).

Place your sauce, cheese and toppings in the middle.

Cut slits 3/4 inches apart in the pizza dough on the sides of your toppings.  Make sure not to cut past the toppings.

Now the tricky part, start at the bottom and on opposite sides, crisscross the pizza dough.  Fold the ends to make sure nothing falls out (see picture to get an idea).

Bake at 375 for 25-30 minutes.


Recipe: Cinnamon Bites

23 Oct

Jayden and I venture back to our time in Europe the other morning and cooked up some cinnamon bites.  In the 5 countries we’ve lived in we’ve always been able to find crescent rolls.  Like all of my recipes, this one is a hard one…




Crescent Rolls


Preheat oven

Roll out crescent rolls (don’t pull them apart)

Mix cinnamon and sugar

Sprinkle cinnamon and sugar mixture all over crescent rolls

Cut out small triangles and roll them up

Sprinkle remaining cinnamon and sugar on top, cook according to directions on package

Tricky and healthy recipe, eh?  We’ve also served these little bites of goodness for dessert with ice-cream and chocolate sauce!  Enjoy!

Easy Crock Pot Chicken

15 Oct

My cooking has taken leaps since I first met Adam.  I love trying new recipes but the problem is my taste buds have not changed since I was 7, I swear.  So the variety of food I eat is slim.  One thing I love is chicken and one thing I love to cook with is my Crock Pot.  Combine the two and it makes for a winning combination!

I found this recipe online the other night and I decided I had to try it because 1. it sounded good and easy and 2. it didn’t involve a single “spice.”  Why am I against spices?  I’m not but my dear husband spices his spices and always complains (in a nice way) that my cooking is bland.  So I wanted to prove to him that you can make a good meal with 100 different spices and I totally succeeded.


1 (3 pound) whole chicken, skin removed

1/2 cup chicken broth

1/3 cup soy sauce

1/3 cup olive oil

1/4 cup honey

1 teaspoon Worcestershire sauce

2 teaspoons balsamic vinegar

2 teaspoons lemon juice

2 tablespoons minced garlic


Remove skin, empty inner cavity and pat dry with paper towel.  Place inside slow cooker.

In bowl stir together all ingredients and pour mixture over the chicken.

Cover and cook chicken on low for 8 hours or high for 4 hours.

How easy is that?  I did double the recipe and the size of the chicken.  The reality is a 3 lb chicken is not going to feed our family.

Naan Bread Pizza

1 Oct

So if you haven’t heard of Naan Bread, here is some background.

Over the summer our friends introduced us to Stonefire Naan bread and I was instantly hooked.  Last night Adam wanted to make homemade pizzas so I headed off to the store in search of Stonefire Naan bread, pizza sauce, fresh mozzarella, and some toppings.  Luckily I was able to find all of the above and our homemade pizza night was a success.

I brushed some olive oil over the bread, splashed some sauce, mozzarella and some toppings on top and literally 5 minutes later the pizzas were done and ready to eat!  They were absolutely delicious!  Light and fluffy and I didn’t get that gross feeling after eating an entire pizza!  It was a great Friday night meal that was fun to make.

Lastly, if my son and I both like it, everyone will like it!




Recipe: Homemade Macaroni & Cheese

17 Aug


If you’ve been reading my blog you’ve probably already read about my Homemade Macaroni & Cheese.  I am not one to brag but in my eyes, it’s simply delicious (but totally not healthy, so if you’re looking for something healthy just stop reading).  It also helps that it is Jayden’s favorite dish I make as well so Homemade Macaroni & Cheese is made at least once a month in our home.

Because Adam is away this week (he doesn’t eat it, too “unhealthy” for him) I thought it would be a perfect week to make some deliciousness!  What a better rainy day meal then some Macaroni & Cheese.  If anyone does make it, please send me a photo, I’d love to add it to this post!


1 (8 ounce) package of elbow macaroni

1/4 cup butter

2 tablespoons of corn starch

1/2 teaspoon of dry mustard (this is my secret ingredient, feel free to add a little extra)

2 cups shredded cheese i.e., taco blend, cheddar and monterey jack, etc.

2 1/2 cups milk

1 teaspoon salt

1/8 teaspoon pepper


Preheat oven 375 degrees

Boil water and add noodles.  Cook to al dente.  Set aside.

Over medium heat mix butter, cornstarch, dry mustard, salt and pepper.  Stir until smooth and bubbly.

Gradually add milk.  Cook and stir until sauce is boiling (this takes a little while (7-10 minutes) but allow the sauce to thicken a little before you add cheese).

Add 2 cups of cheese.  Pour cheese sauce over macaroni and place into a greased 2 quart baking dish.

Top with crumpled ritz crackers.  Bake for 20-25 minutes until edges are bubbly.


Southwest White Chicken Chili

21 Apr

Need a quick and easy recipe for the weekend?  Try this!  I made this last week and everyone loved it!

Southwest White Chicken Chili

1 tbso. vegetable oil

4 skinless, boneless, chicken breast halves, cut into cubes

4 tsp. chili powder

2 tsp. ground cumin

1 large onion, chopped

1 medium green pepper, chopped

1 can of condensed cream of chicken soup

3/4 cup water

1 1/2 cup frozen whole kernel corn

2 cans of white kidney beans (cannellini), rinsed and drained

2 tbsp shredded cheddar cheese


Heat oil in 4 qt. saucepan over medium-high heat.  Add chicken, chili powder, cumin, onion and pepper and cook until chicken is cooked through and vegetables are tender, stirring often.

Stir soup, water, corn and beans in saucepan and heat to a boil.  Reduce heat to love.  Cover and cook 5 minutes, stirring occasionally.  Sprinkle with cheese and sour cream and enjoy!