Saturday, May 30, 2015

Chocolate Covered Goodness

I found a few pictures of some of the treats that I sent in for Paraprofessionals Week a while back and wanted to show a few simple gift ideas. I know my kids enjoyed helping make these appreciation gifts and LOVED that they got to taste test them as well! It's always a great way to thank those that are involved in my kids' lives!

These are pretty self explanatory from the picture, so I will leave the "recipes" out... Have fun making these yummy treats!

Friday, May 29, 2015

Weekly Line Up - 5/29-6/4

Today is the kids' last day of school and then summer is hitting us hard! :) We have birthday parties, graduations, end of the year parties and such. It is going to be a lot of fun for the weekend and then mommy is making them do some work... We have to get this house in order and go through rooms before they get to have their summer of fun! I'm closing the doors on my daycare so that means a big toy clean out and room organization is in order. The hubs says that the toy room is now his and he has great plans of a TV room soon to come. We'll see how that goes! :) So, we've got some work to do, interspersed with all the running that we do in the summer... Can't wait for it all to begin!

Friday - Birthday Bash
Saturday - Graduation Party
Sunday - Corn Dogs, Apples, Orange Juice, *Banana Cream Truffle (Beau's Birthday Supper)
Monday - *Asian Glazed Chicken Legs
Tuesday - Crockpot Chicken Tacos
Wednesday - BBQ Chicken Pizza
Thursday - *Taco Spaghetti

* = new recipes

Thursday, May 28, 2015

Pull Apart Pizza

The next round of appetizers for our supper included this pull apart pizza. Anything pizza is a fabulous hit at our house and this was no different! The kids loved that they were able to pick it up and eat it with their fingers and it didn't make a huge mess. Anything dippable is also a huge hit - for kids and adults alike! :)

Pull Apart Pizza
(Recipe found at via pinterest)

2 (14 ounces) cans of Pillsbury pizza dough (you can use Grand biscuits)
2 cups shredded Mozzarella cheese
1/2 tablespoon basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon fresh minced garlic
1/3 cup olive oil
1 (8 ounces) package of pepperoni (cut into quarters)
1 cup parmesan cheese

Preheat oven to 350 degrees. Spray bundt pan well. Cut pizza dough or biscuits into quarters. Add all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough. Bake in oven for 30 minutes (or until the top is & and center is cooked) If the middle is still not cooked thoroughly, leave it in oven for another 5 minutes at a time until it’s done. Remove from oven and let rest for 5 minutes. Flip over on to a plate & serve with marinara/pizza sauce for dipping.

Wednesday, May 27, 2015

Deviled Eggs

I love the easiness of deviled eggs... and they make such a nice appetizer. Well, I have a lot of appetizers piling up on my pinterest page and not enough events to bring them to! :) So, I decided that for family game night we would have an appetizer night for supper! The next few recipes will be from that night, starting with these deviled eggs! I haven't ever added bacon to my deviled eggs and that was a super yummy addition...

Deviled Eggs
(Recipes found at

12 large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
6 slices bacon
1 small onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon apple cider vinegar
1/4 teaspoon smoked paprika

Boil eggs, cool and peel. Split eggs lengthwise and put egg yolks in a large separate bowl. Place egg whites on serving dish and set aside. Fry bacon so it is extra crispy, drain off excess grease and set aside to cool. Mash egg yolks with a fork in large bowl. Mince onions so they are very small pieces. Crush bacon. Add onions and bacon to egg yolks and stir well. Add wet and dry ingredients to egg mixture and mix well. Add more salt if desired. Two ways to stuff the egg whites: straight from the bowl with a spoon or you can transfer the egg mixture to a zip lock bag, cut off the tip and pipe it into the egg whites. Either way, once filled, place into the refrigerator for 30 minutes to chill before serving.

Tuesday, May 26, 2015

Pumpkin Scones

Did someone say pumpkin? With TWO, count 'em, TWO types of glazes on top? I can do that!! These were fabulous and a lot of calories (that were totally worth it) for breakfast... Worth the extra effort to make them, so go for it! :)

Pumpkin Scones
(Recipe found at via pinterest)

4 1/4 cup flour
3/4 cup sugar
1 teaspoon salt
2 tablespoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup butter, cold, cut in cubes
1 cup canned pumpkin puree
1/2 cup heavy cream
2 eggs
1 cup powdered sugar
2 tablespoons heavy cream
1 1/2 cups powdered sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
2-3 tablespoons heavy cream

In small bowl, mix the pumpkin, heavy cream and egg with a whisk. Set aside. In mixer, mix flour, sugar, baking powder and spices. Add in cold butter cubes and mix until crumbly. Slowly add in pumpkin mixture and mix until thoroughly combined. Divide dough in half, and form the dough into a 12x5 inch rectangle. If it’s too sticky, using hands, mix in enough flour so it is easier to shape. Cut dough into triangles by making three vertical cuts (you should now have 3 rectangles. Cut each of the rectangles by making an X, I use a pizza cutter. Then make ONE horizontal cut across the center. You should have 18 triangles. Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree oven for about 13-15 minutes. Repeat with other half of dough. Cool on rack. Make sugar glaze by whisking the sugar with heavy cream. Using a brush, paint the tops of each scone with the glaze. To make the cinnamon glaze, whisk all the ingredients together until smooth. Pour into a ziploc bag and cut the corner. Drizzle the glaze over all the scones. Allow to harden (about 15 minutes).

Monday, May 25, 2015

Spinach Mushroom and Feta Quiche

I'm a big fan of breakfast for supper and while my go to is often pancakes or eggs and toast, I like to shake it up a bit with something new. This sounded yummy to me and even though it was filled with "weird" ingredients the kids actually enjoyed it as well. This, some fruit and toast and it made for a nice light supper.

Spinach Mushroom and Feta Quiche
(Recipe found at via pinterest)

8 ounces fresh mushrooms, thinly sliced
1/2 teaspoon minced garlic
1 (10 ounces) box frozen spinach, thawed
4 large eggs
1 cup milk
2 ounces feta cheese
1/4 cup grated parmesan
1/2 cup shredded mozzarella

Preheat oven to 350. Empty box of spinach into a colander and let it drain while you begin to prepare the rest. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle on salt and pepper to taste. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes) Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, mushrooms, and feta. Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid, about 45-60 minutes.

Friday, May 22, 2015

Weekly Line Up - 5/22-5/228

The last week of school, the last week of daycare and the last week of sunday school is upon us and I'm hoping for a fun summer with the kiddos! I have a few birthdays this week as well, so it is going to be a busy baking week for sure! Hopefully the kids cooperate so I can get it all accomplished... Busy week but full of exciting events!!

Friday - Corn Dogs for the kiddos, mommy and daddy are going out! :)
Saturday - *Slow Cooker BBQ Ranch Meatloaf/*Sweet Corn Cake
Sunday - *Crockpot Garlic Parmesan Mashed Potatos (my mom's birthday lunch)/*Grilled Peanut Butter Honey Banana Waffles
Monday - *Carmalized Onion Cornbread Dressing/TMNT Cake (my son's birthday cake) with *Homemade Yellow Cake and White Chocolate Buttercream Frosting
Tuesday - *Cornbread Waffles
Wednesday - Brats (the hub's birthday choice)
Thursday - Meatball Pops

Extras: *Strawberry Rhubarb Scones, *Honey Rhubarb Muffins, *Chocolate Chip Cheesecake (my niece's birthday pick), *Apple Fritter Bread

* = new recipes

Thursday, May 21, 2015

Slow Cooker Chicken Taco Soup

Oh the crock pot - easily one of my favorite kitchen appliances! It is a life saver on those days when you are busy right up until supper and you don't want to have to scramble to make a home made meal for you family! I especially like recipes that are an open and dump type meal, but still relatively healthy! This recipe is just that... easy to throw together (Cause I know my mornings aren't all that non-hectic either) and nice to come home to! I paired this with the pumpkin cornbread muffins - delish!

Slow Cooker Chicken Taco Soup
(Recipe found on

1 1/4 pounds boneless, skinless chicken breasts
1/2 of a white onion, chopped
2 (15 ounces each) cans great northern beans
1 (15 ounces) can white or yellow corn
1 envelope taco seasoning
1 (4.5 ounces) can chopped green chilies
1 (10.75 ounces) can cream of chicken soup or use this recipe.
1 (14 ounces) can chicken broth
1/2 cup sour cream
Shredded cheese
Sour cream
Diced tomatoes
Sliced olives
Sliced green onions
Tortilla strips

Layer white onion in the bottom of a 4-quart slow cooker and add chicken. Top with beans and corn. In a medium bowl combine taco seasoning, chilies, soup and broth. Pour over ingredients in crock pot. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours. Before serving, use a fork to break up chicken and add sour cream. Serve topped with your choice of cheese, sour cream, guacamole, tomatoes, olives, green onions and tortilla strips or chips.

Wednesday, May 20, 2015

Pumpkin Cornbread Muffins

I am a big fan of cornbread muffins, especially with soup... Yumm! You can eat them with the meal or crumble them into your soup instead of crackers. They are hearty and I LOVE the texture that they have. I am also a fan of pumpkin, no matter the time of year, so I thought this sounded like a good mix. I was right! These were super yummy and I definitely enjoyed them paired with the slow cooker chicken taco soup that is coming your way tomorrow!

Pumpkin Cornbread Muffins
(Recipe found on

Nonfat flour spray or aluminum muffin liners
1 1/4 cups whole wheat flour
1 cup cornmeal
1 teaspoon cream of tartar
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 cup sweetener
1 cup Silk Original coconut milk
1 teaspoon canola oil
2 egg whites
1/4 cup unsweetened applesauce
1/4 cup pumpkin purée
1 teaspoon melted butter

Preheat oven to 400°F and spray or line muffin tin. Place all dry ingredients in a large bowl. Combine wet ingredients in a separate bowl. Mix wet ingredients into dry ingredients.
Use ice cream scoop to put batter evenly into 12-count muffin pan. Bake 25-30 minutes.

Tuesday, May 19, 2015

Cowboy Casserole

This was a simple crock pot meal that I threw together in the morning and had ready at night. It was hearty and perfect with some thick bread!

Cowboy Casserole
(Recipe found on pinterest via

1 onion, chopped
1 1/2 pounds ground beef, browned and drained
6 medium potatoes, sliced
1 can red beans
1 can tomatoes mixed with 2 tablespoons flour or 1 can tomato soup
Salt, pepper and garlic to taste

Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on LOW for 7 to 9 hours.

Monday, May 18, 2015

White Chicken Enchilada Pizza

We love pizza around here and although I love it as much as the rest of the family - I'm not a big fan of red sauce. So, this recipe was right up my alley - chicken, cheese and no red sauce in sight! It was super yummy and the kids devoured it as much as Josh and I...

White Chicken Enchilada Pizza
(Recipe found on pinterest via

pizza dough - I use this recipe.
2 chicken breasts, grilled and diced
2 tablespoons butter
1 small onion, chopped
1 clove garlic, finely chopped
1 can sliced olives, divided
1 can cream of chicken or I use one helping of this recipe.
1/2 cup sour cream
1 can green chiles, chopped
1 1/2 cups shredded Colby Jack cheese
1/4 cup milk

Preheat oven to 425. While oven is preheating, spread dough into a 12 inch circle on a pizza stone or pan. Place in oven to partially bake while oven is preheating for about 7 -10 minutes. Remove. In a medium saucepan, melt butter. Add onion and garlic and saute for about 5 minutes. Add 1/4 cup olives, sour cream, cream of chicken, green chiles and mix well over medium heat. Remove from heat. Spread sauce on partially baked crust. Top with chicken, olives, and cheese. Bake pizza for 10-15 minutes or until crust begins to get golden brown and cheese is melted.

Thursday, May 14, 2015

White Chicken Lasagna Roll-Ups

Mmmmm... I remember this recipe like it was yesterday. Super rich and delicious! I am partial to lasagna roll ups of any kind, which is funny since regular lasagna would be so much easier to make and you know how I am about making it easy! :) I love trying new twists on lasagna roll ups and these were super yummy. How could they not be? Alfredo sauce, cheese, cream cheese? Need I say anything more? Have a salad with them - that makes it healthy! :)

White Chicken Lasagna Roll-Ups
(recipe found on pinterest via

8 lasagna noodles, cooked according to package instructions
2 cups alfredo sauce
2 chicken breasts, cooked and shredded
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese + ½ cup, divided
2 teaspoons garlic powder
2 teaspoons Italian seasoning
salt and pepper to taste

Preheat oven to 375. Lightly grease a casserole dish with cooking spray. Lay cooked lasagna noodles out in a single layer on a clean work surface In a bowl combine chicken, cream cheese, mozzarella cheese, 1 cup parmesan cheese, garlic powder, Italian seasoning, and salt and pepper to taste and mix well. Spread about ¼ cup of chicken mixture onto each of the lasagna noodles. Roll noodles up tightly. Pour 1 cup of alfredo sauce into bottom of baking dish. Place each lasagna roll up side by side in the baking dish. Pour remaining alfredo sauce over roll ups. Sprinkle with remaining parmesan cheese. Bake for 10-15 minutes until cheese is melted. Sprinkle with fresh parsley if desired and serve warm.

Wednesday, May 13, 2015

Cake Mix Cookies

This recipe originally called for lemon cake mix, but I used the red velvet and chocolate that I had on hand and they tasted really good. You can use any type of cake mix that you prefer. They are easy to throw together and taste great!

Cake Mix Cookies
(Recipe found on pinterest via

1 (15.25 ounce) box cake mix
2 eggs
1/3 cup vegetable oil
1/3 cup powdered sugar

Preheat oven to 375 degrees. In a bowl, mix together the cake mix, eggs and oil. Put the powdered sugar into a small bowl. Form dough into small balls and roll in the powdered sugar. Place on the cookie sheet and bake for about 6 minutes, watching closely and removing when the edges just begin to brown. Leave cookies on cookie sheet for about 5 minutes, before transferring to a wire cooling rack.

Tuesday, May 12, 2015

Sugar Cookie Truffles

This was another yummy cookie that I tried for Christmas this year. They were a lot of work, especially when you don't take the shortcut of buying premade sugar cookie dough and they didn't turn out as pretty as I would like them to have. They were pretty tasty though and went very fast when I brought them out to all our events that we were going to over Christmas.

Sugar Cookie Truffles
(recipe found on pinterest via

1 16 ounces package of sugar cookie dough - I used this recipe instead.
8 ounces cream cheese, room temperature
4 ounces white melting chocolate OR 1 cup white chips
1 tablespoon shortening
sprinkles for garnish

Bake cookies according to package directions...BUT baking until cookies are crisp, but NOT burned. Cool cookies completely on wire rack before moving on to the next step.
Line baking sheet with wax paper. Crumble the cookies into the food processor. Process until the cookies are a fine crumb. Add the cream cheese and process until the mixture starts to hold together. Roll mixture into 1" balls, placing on prepared baking sheet and chill in refrigerator for an hour. Melt white chocolate and shortening on medium power in 30 second intervals until just melted, stirring well after each interval. Dip each ball into white chocolate with a fork tapping off the excess. Return to baking sheet to set. Sprinkle with sprinkles while white chocolate is still wet.

Monday, May 11, 2015

Gingerbread Cheesecake Bites

This one is going to take you a ways back to Christmas time! :) These were honestly my new favorite Christmas cookie... I like to try a few new recipes each year and there are a lot of recipes that I try once and don't make again. There are a handful that I try and know that they are going to be made year after year - these are in that category!! They were scrumptious, pretty to look at and a hit every where that I took them.

Gingerbread Cheesecake Bites
(Recipe found on pinterest via

1 (30 ounces) package Pillsbury Gingerbread Cookie Dough (refrigerated section) or I used this recipe...
4 ounces cream cheese, room temperature
2 cups powdered sugar
1 teaspoon vanilla

Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper liners mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon. Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough. Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean. Don't over fill the cookies with filling as they will rise when baked. Let cool before removing from cupcake pan.

Friday, May 8, 2015

Weekly Line Up - 5/8-5/14

Here is my weekly line up for the next few days! We have a lot going on this spring and are heading out to my nephews baseball games as much as we possibly can. That means looking for easily packed meals that are at least a little bit healthy and can be eaten hot or cold! I love watching the boys play though, so it is totally worth it! Enjoy spring!

Friday - Peanut Butter/Banana Roll-Ups, Grapes, Chips
Saturday - Pick Your Own Night (Getting back from a day at Chuck-E-Cheese for the kids' birthdays)
Sunday - Mother's Day (Night out of the kitchen!)
Monday - Chili Rubbed Pork Chops
Tuesday - Crescent Dogs
Wednesday - Pizza (Mama has bunco finale - supper out!)
Thursday - Spaghetti

Extras -- monster cookies, chocolate covered strawberries

Monday, May 4, 2015

Coming Soon...

Again, I have to ask - are you still out there? Cause I'm still here... I've disappeared off the face of the earth for a while, but I am making my way back. I have to - the new recipes that I have been trying are piling up everywhere, my pictures are getting lost and I'm forgetting what pictures go with what recipes. I have to jump back on the wagon! :) So, come back on Monday and I PROMISE there will be a new recipe! And I promise that I will try really hard not to disappear again (at least not for a while)! It's hard to ignore those babies of mine though - I have to take advantage of them while I have them because they are just growing up way to fast right in front of my face! So, the little things, like sitting down to a computer to type up my recipes get pushed to the back corner... But, I have to carve out room for myself and I really enjoy sharing all these new glorious recipes so here we go! Enjoy! :)