Where Cooking is Fun
We want cooking to be as fun for you as it is for us.

Friday, March 20, 2015

Breakfast Strawberry Shortcake Doughnut

WHO doesn't like doughnuts?......THIS was such a FUN, CRAZY DELICIOUS breakfast 
that got NO COMPLAINTS!! I personally think it makes a fabulous breakfast for any day, BUT if you want to hold off for a weekend morning or even Easter morning, thats perfect too. ITS super easy and tastes like A MILLION BUCKS!! 

Breakfast Strawberry Shortcake Doughnut

*I'm not going to give you "amounts" just the ingredient, because you can make ONE or a dozen...

DAY old glazed doughnuts
sliced strawberries
Whipped topping ( I used the Heavy Cream and made my own BUT you can use Cool Whip too)

Slice doughnut in half. Spread desired amount of cream on BOTH INSIDES of doughnut. Place desired amount of sliced strawberries on inside of the bottom half of the doughnut. Place top doughnut onto bottom half...making a sort of "sandwich". Using a fork....EAT UP!!!....and watch the smiles come across EVERYONES face!!! DELISH!!!


Wednesday, March 18, 2015

Julie's Swiss Italian Chicken Taco

We loved the Swiss Italian Chicken so much that I used the leftovers for  this DELISH
Taco! It was quick, and tasted fabulous! I love when I can make a new meal with food 
I've already cooked....makes my life a little easier!!

Julie's Swiss Italian Chicken Taco
2-3 c. shredded Swiss Italian Chicken
1-2 c. cooked rice 
1-2 c. shredded colby jack cheese
4-6 whole wheat tortilla shells
1 package dry taco seasoning

Place cooked rice in a frying pan with 1/2 c. water. Sprinkle desired amount of taco seasoning on rice. Heat on medium until rice is cooked and seasoning is incorporated. Set aside. Re-heat chicken (I placed mine in a microwave bowl with a little bit of water, placed plastic wrap over the top and cooked for 2 1/2 minutes) as desired. Spread warmed chicken, cooked rice, shredded cheese and any other desired taco condiments down the center of taco shell. Roll taco up. Top with lettuce, salsa, sour cream, diced avocados etc.... ENJOY!


Monday, March 16, 2015

Julie's Swiss Italian Chicken

Healthy eating doesn't have to taste like cardboard....this Swiss Italian Chicken was a hit
at our house. I not only loved the taste, BUT I loved that it was a crock pot cooked meal, which means EASY!! I put it in the crock pot in the morning and pulled it out at dinner time! PERFECT!!

Swiss Italian Chicken
6-8 boneless, skinless chicken breast (Frozen or thawed, Frozen will just add time to cooking)
2 package DRY italian salad dressing
1 container mushroom buttons (optional)
1-2 c. swiss cheese

Place chicken in crock pot. Add mushrooms. Sprinkle with italian dressing. Cook on low for 5-6 hours until chicken is done. Place chicken pieces on a baking sheet, top with swiss cheese. Broil on HIGH for 2-3 minutes or until swiss cheese is melted. Serve with your favorite side dish. 

**NOTE I threw in a few extra chicken breast to make a Taco dish for the next night....I will POST THAT recipe on Wednesday. 


Friday, March 13, 2015

Breakfast Banana

We have all seen "Ants on a log" made with celery...WELL, this is a fabulous twist
with that idea, only we use BANANA'S, making it a wonderful, crazy, fun way to serve breakfast, 
even my husband thought this was great! Its healthy, its easy and its different!!

Breakfast Banana
4 banana's cut LENGTHWISE
creamy peanutbutter

Topping ideas:

pumpkin seeds 
coconut shavings
sunflower seeds
chopped fruit


Spread peanut butter carefully, onto banana slice. Top with desired healthy toppings. EAT and ENJOY!!


Wednesday, March 11, 2015

Italian Crock Pot Pork Chops

I love my crock pot...whoever invented this gadget has become my instant friend!
These Italian Pork Chops are easy and so tasty! They can be cooked frozen or thawed...JUST remember though, if they are thawed, your cooking time will be shortened. 

Italian Crock Pot Pork Chops
1 can (14.5 oz) chicken broth
1 package DRY italian salad dressing mix
1 T. poultry seasoning
1/2 t. pepper
4 boneless FROZEN pork chops 

Place ALL ingredients in crockpot. Cook on low for 6 hours or until done. (IF your meat is thicker, it will take approximately 6 hours, if its thinner....it will be less).


Monday, March 9, 2015

"Healthier" French Toast

French Toast is a FAVORITE of mine...so therefore, it has to be a FAVORITE of my families!
I like that there is no sugar in the french toast egg dip, its very basic and simple. 
The fact that its missing the sugar is only ONE of the "healthier" things that can be done to this french toast. Its versatile, easy and DELICIOUS!

"Healthier" French Toast
1 egg
1 c. 1% or fat fee milk
1 t. vanilla
4 slices WHOLE grain bread

Mix egg, milk and vanilla in a mixing bowl. Whisk until combined. Dip each piece of bread, "LIGHTLY" into egg mixture. DO NOT DROP or thoroughly saturate bread, just a VERY QUICK coating of mixture on each side. Spray griddle or frying pan with cooking spray. Place bread onto hot griddle. Sprinkle with cinnamon. Cook 2-4 minutes, turn over, cook for another 2-3 minutes. Repeat until all bread is cooked. Top with Berry Syrup (recipe below).

Berry Syrup:

3/4 c. UNsweetened berries, fresh or frozen (I used strawberries)
1/2 banana
1 T. honey

Place ingredient in blender and puree. Pour small amount onto french toast. Top with diced banana if desired. 


Friday, March 6, 2015

BAKED Crispy French Fries

I love, love, love, LOVE (did I mention LOVE??!) French Fries...its one of the 
things I miss most about trying to eat healthy. BUT THIS is a GREAT substitute for the "real" mccoy! They still have the same YUMMY taste, just not all the added grease. THEY are fabulous!! I didn't turn mine 1/2 way through the cooking process like you are supposed to, which is why mine didn't crisp up as much as they should have...SO DON'T forget to turn them 1/2 way through...!

BAKED Crispy French Fries
3 LARGE russet potatoes
2 T. olive oil
1/2 t. season salt

Wash potatoes, peel IF you don't like the skins...I like them so I leave them on. Cut potatoes into thin, french fries size, slices. Place potatoes into a large bowl, over with COLD water. Let sit for 30 minutes (or more). Drain and rinse potatoes. Lay out on a paper towel. Blot potatoes so there is no leftover water. PREHEAT OVEN to 400 degrees. Spray a baking sheet with cooking spray. Mix oil and seasoning in a small bowl. Place DRY potatoes in a large bowl. Pour oil mixture on top and stir and toss, coating all potato slices. Spread potato slices evenly onto prepared baking sheet. Don't overlap fries (I did...not good!) Bake for 15 minutes, turn fries over. Remove from oven, turn up oven temperature to 450 degrees. Return potatoes to oven, bake for another 15-20 minutes or until fries are done (mine actually took another 30 minutes BUT I think it was because some of them were overlapping). Serve with your favorite entree. IF you have more potatoes then will fill the pan, you can bake them OR put them in a ziplock bag and cook another day. 


Wednesday, March 4, 2015

Healthy Applesauce Bran Muffins

Muffins are an easy breakfast. I serve them with fruit or cereal or just by themselves....I like to make enough that I can freeze some for "another" morning. These Applesauce Bran Muffins don't lack any flavor, even though they are lacking the "oil" that most recipes call for. I love that they are still moist and delicious!!

Healthy Applesauce Bran Muffins
1 1/2 c. wheat bran ( I put 2 c. wheat bran cereal in my food processor and used the "flour" from it)
1 c. flour
1 c. milk
1/3 c. applesauce
1 egg
1 t. baking soda
1 t. baking powder
2/3 c. brown sugar
1/2 t. vanilla

Mix all ingredient in a bowl. Prepare muffin tin by spraying each muffin cup with cooking spray. Drop batter by spoonful into muffin cups. Bake at 375 degrees for 13-17 minutes. WATCH them closely, you don't want them to cook too long, just until the tops bounce back. Eat up!!


Monday, March 2, 2015

Gingerbread Pancakes

This picture doesn't do these SCRUMPTIOUS Gingerbread Pancakes justice...BECAUSE they are amazing (....and this picture isn't). They are packed full of those gingerbread  flavors that we all love and adore....AND THE SYRUP, THE SYRUUUUUUPPPP....its the icing on the cake. It is the PERFECT syrup for these delicious pancakes.....and I mean PERFECT! Mmmmmm!!!

Gingerbread Pancakes
1 1/2 c. flour
2 t. baking powder
1 1/4 t. pumpkin pie spice
1 t. ground ginger
1/4 t. baking soda
1/4 t. salt
1 egg
1 1/2 c. buttermilk
1/2 c. unsweetened applesauce
2 T. oil
2 T. molasses
1 T. sugar
1 t. vanilla

Combine ingredient in a mixing bowl. Stir OR using an electric mixer, mix until well combined. LET BATTER REST for 10 minutes. Spray griddle or skillet with cooking spray. Heat to Medium high OR 375 degrees. When pan is hot, pour pancakes with a 1/4 c. measuring cup. Let each pancake cook until the bubbles that form, begin to pop, turn and let the other side cook another 2-3 minutes or until done. Continue processes until all pancakes are cooked. Top with Cream Cheese Syrup (recipe below) and a dollop of whipped topping, a shake of cinnamon and pecans, if desired. 

Cream Cheese Syrup

2 cubes REAL butter
8 oz. Cream cheese
3 c. powdered sugar
2 t. vanilla

IN a microwave safe dish, heat butter and cream cheese until melted. Whisk together until smooth. Add powdered sugar and vanilla. Serve on top of pancakes.


Friday, February 27, 2015


The one thing that is always missed most when we are trying to "EAT HEALTHY" are all
of those tempting foods that we love, but shouldn't eat. This fabulous SKINNY BROWNIE recipe is the perfect sweet treat WITHOUT ANY oil or fat. Its NOT lacking ANY flavor at all, in fact
many who have tried them compare them to the store bought bakery brownies that we all love. 
I would give this brownie a HUGE four **** (stars!) They freeze well also...that is IF 
there are any left over in the pan! Happy EATING!!


1 DARK chocolate brownie mix (DO NOT follow ingredient on back)
1/2 c. water 
1/4 c. Fat Free GREEK Yogurt
2 egg whites

14-18 DARK CHOCOLATE chips

Mix all ingredient EXCEPT chocolate chips,  until combined. Place in a 9x13 baking pan sprayed with cooking spray. Cook according to package instructions (I think I cooked mine for 28 minutes, but each brand is slightly different, so check for cooking times). Remove from oven 5 minutes BEFORE its done. Sprinkle 14-18 DARK chocolate chips over brownies. Return to oven. Cook remaining time. When you take the brownies out, gently spread the slightly melted/softened chocolate chips across brownies. THIS gives them the taste of frosting...if you want to eliminate this part, you could. Let brownies cool completely. Cut and serve. 


Wednesday, February 25, 2015

Light Stuffed Red Peppers

I've never EVER been a fan of stuffed peppers...in fact if you asked me what one of my 
LEAST FAVORITE foods was, "Stuffed Peppers" would make the TOP 5 on my list. I saw this recipe and made a few changes to make it more "appealing" to my families likes and WALAA, it was a HUGE HIT! The peppers added the perfect hint of "peppery" taste, but wasn't overwhelming and the small amount of cheese made it "cheesy enough" that you didn't feel as though you were missing out on the ooey gooey-ness of heaven's manna, "CHEESE"! They were amazing!!

Skinny Stuffed Red Peppers
2 large RED peppers, cut in half and seeded
1/2 lb extra lean ground beef
1 T. taco seasoning
2 c. cooked brown rice (I used white....because no one likes brown. YOU do what your family loves)
1-2 c. colby jack cheese, grated (depends on the amount you want on top of your pepper)

Preheat oven to 350 degrees. Brown burger in a skillet. Sprinkle taco seasoning + 1 T water on meat when its almost cooked. Set aside. Cut peppers in half lengthwise, removed stem and seeds. Repeat until all 4 halves are cleaned out. Boil 1 quart of water. When water is boiling, place 2 peppers in the boiling water. Boil for 5 minutes. Remove and place on paper towel to absorb water. Repeat with the other 2 pepper halves. This process softens the skins of the pepper so they don't take so long to cook....don't skip it. Place peppers in an 8x8 baking pan. Mix rice and burger mixture together. With an ice cream or cookie scoop, fill peppers with mixture. Top with shredded cheese. Bake for 25-30 minutes. Top with chopped avocado if desired. Serve hot.  


Monday, February 23, 2015

Skinny Breakfast Bars

I mentioned a while back we were trying some "healthy eating" this year. We've tried a few things that are not really "blog worthy". It has to be GRAND to make the blog...ha ha ha! These Skinny Breakfast Bars happen to be one of our favorites! They are packed full of healthy stuff and yet almost taste like a "warm" granola bar. The texture is soft, and the taste is rich and chewy. We will make them again for sure. 

Skinny Breakfast Bars

3 ripe bananas
1/3 c. applesauce
2 c. old fashioned oats (1 c. blend up a little bit in your blender so its sort of like flour)
1/4 c. milk 
1/2 c. craisins
1 t. cinnamon
1/2 c. slivered or chopped almonds

 In a medium mixing bowl, mash bananas. Add all the other ingredient. Stir until combined. Preheat oven at 350 degrees. Spray 9x13 baking pan with cooking spray. Spread mixture into prepared pan. Bake for 20 minutes. Cool slightly. EAT and enjoy! 


Friday, February 20, 2015

Zebra Stripped Oreo Truffles

OH how these would be PERFECT Easter, or just ANY day (my theory is: anything can be eaten at any given time, day or night, sunshine, rain or snow AND THERE IS no need to wait for a holiday)...they are SO easy to make
and taste like a million bucks! I completely adore them and would eat WAY MORE than I 
should...THEY are the "bomb" when it comes to truffles in my book!

White Oreo Truffles
1 8oz package cream cheese, softened
2 pkg. OREO cookies (regular, NOT mega or double stuffed), crushed (like crumbs)
   *I used my food processor and it worked PERFECT.
2 pkg. WHITE Almond Bark

Soften cream cheese. Mix crushed cookies and cream cheese together until well combined. Shape dough into walnut size balls (or smaller if you want). Place on a baking sheet and FREEZE for 30-40 minutes. Melt almond bark according to package directions. Using a fork, poke semi frozen oreo balls into melted almond bark. Tap sides of bowl to get the excess chocolate off of the oreo ball. Plce on wax paper that has been placed on a baking sheet. Continue until all oreo balls are dipped. Drizzle with melted "chocolate" if desired. Refrigerated for 1 hour or until firm......THEN EAT!!!

**IF you have any leftover, keep them refrigerated.


Wednesday, February 18, 2015

Over Stuffed Sweet Potatoes

We have been doing the "Get Healthy" think at my house...some days are better than others BUT
we keep trying. This Over Stuffed Sweet Potato was a HUGE hit. It replace the "regular potato". Its got a rich creamy flavor that doesn't need butter and its perfect topped with all the "right stuff". 
I'll take sweet potatoes over regular ol' russets any day!!

Over Stuffed Sweet Potatoes
*I am not going to give "amounts" because it all depends on how many you are serving
**I am also just going to give you "ideas" that you can top your Sweet Potato with. I will put a * by what we put on ours. 

Sweet Potatoes

Bake sweet potatoes *with OR without foil at 425 degrees for 45-60 minutes...depending on size of potato. Remove from the oven and top with your favorite HEALTHY toppings....

Diced tomatoes
diced avocado
black beans*
Plain Greek Yogurt*
grated carrots
sunflower seeds
pumpkin seeds
super lean ground burger*
parmesan cheese
roasted broccoli

Use your imagination and get creative with your sweet potato! Enjoy a healthy dish tonight!


Monday, February 16, 2015

Fruity Breakfast Cake

When my children were young, I used to make breakfast cake at least once a week...
now that we only have 1 left at home we make it MAYBE once every 6 months....BUT when I do make it, I always wonder why I don't make it more frequently. The family loves it, it can be eaten for a few days as leftovers and its quick....seems like a WIN/ WIN to me!! THIS Fruity Breakfast Cake is delicious. Its got the "sweet" that sometimes makes the world a better place in the morning, but its also moist and great served with a bowl of hot cereal, or cold cereal if you prefer, or a great side to a scrambled egg....OR just it it as is with a glass of milk...its great no matter how you eat it!

Fruity Breakfast Cake
2 c. flour
2 t. baking powder
1/2 c. butter, melted
1/2 c. buttermilk
3/4 c. sugar
1/2 t. salt
2 eggs
1 can blueberry pie filling
1/2 c. chopped pecans for the topping

Place dry ingredients in a mixing bowl. Stir with a fork until combined. Add butter and stir until crumbly (seriously, I just used my hands). Remove 1/2 of the crumb mixture and set aside. Add pecans to the crumb mixture that you are setting aside. 

Add milk and eggs to crumb mixture THAT YOU ARE NOT setting aside. Stir until combined. There may be some lumps...thats okay. Spray cooking spray in a 9x13" pan. Pour batter into cooking pan. With a spoon, dollop blueberry pie filling over cake, spread carefully. Sprinkle reserved crumb/nut mixture over pie filling. Bake at 325 degrees for 40-45 minutes. Serve. 


Friday, February 13, 2015

Crock Pot Teriyaki Chicken

I am in love with crockpot cooking...it is the EASE of MY LIFE!...the idea of throwing it all 
in the crock pot in the morning and then forgetting about it until its dinner time is pure joy to me! This teriyaki chicken is rich with fabulous flavor. Its great over rice or warmed up as leftovers and thrown on a bun for a tasty sandwich. Its good in just about anything...and it EASY!

Crock Pot Teriyaki Chicken
4-6 boneless, skinless chicken breast, Frozen
1 bottle of Yoshida Teriyaki Sauce (found by the barbeque sauce and Ketchup)

Place FROZEN (if thawed shorten cooking time by 2 1/2 hours) chicken in crock pot. Cover with entire bottle of Yoshida sauce. Cook on low for 6-8 hours. Stir periodically to keep from sticking. Serve over rice or as is. 


Wednesday, February 11, 2015

Easy Breakfast Casserole

I love to make breakfast the night before and then throw it in the oven in the morning...for some reason it just makes me happy!. This Breakfast Casserole is easy and has little prep to it. The family loved it....it was delicious!

Easy Breakfast Casserole
4 regular sized frozen sausage breakfast patties
1 diced tomato
1 diced avocado
6 eggs, beaten
1/2 c. heavy cream
4 frozen hash brown patties
1/2 c. shredded cheese
1/2 t. salt
1/4 t. pepper

Extra shredded cheese for topping

Prepare an 8x8 baking dish by spraying with cooking spray. Layer sausage on the bottom of the baking dish. Top with tomatoes and avocados....place hash brown patties on top.  In a mixing bowl, beat eggs, cheese and cream, pour over hash browns. Top with "extra" shredded cheese. Refrigerate over night. Bake at 350 degrees for 60 minutes or until center is cooked. Serve with sliced avocado or toast for a GREAT breakfast. 


Monday, February 9, 2015

Mindy's Cranberry Sauce

Yes...I realize that many of you only eat Cranberry Sauce during Thanksgiving and Christmas...and YES, I do know that the "holidays" are over...BUT if there is anyone out there
that is like me, we eat it AGAIN during Easter when we FEAST ONCE again like there
is NO TOMORROW...so, if thats the case in your family you will look forward to this recipe in just a few months, if not....you can save it and make it in November. 
This is my ALL TIME favorite cranberry sauce, its homemade, its sweet, its tart and its PERFECT!!

Mindy's Cranberry Sauce
1 can cranberry sauce (not the jelly kind)
1 shredded apple
1 chopped orange
1 small package raspberry jello (just the powder)

Place orange, cranberry sauce and raspberry jello in your food processor or blender. Pulse for just a few seconds to "combine" and also to chopped the orange. Pour sauce in a mixing bowl. Add shredded apples. Stir until combined. Refrigerate for 1 hour before serving.


Friday, January 30, 2015

Luscious Coconut Cream Fruit Dip

Who doesn't like a little "good for you" food at a buffet of party appetizers?!....FRUIT is always
a hit at our party tables (or really any table). With all the Super Bowl parties that will be coming
up...plan ahead and make sure this CRAZY DELICIOUS dip in on your table. I wasn't sure I would LOVE this stuff, but with the first taste I completely fell head over heels for it. I could pretty much could have eaten it with a spoon and been just fine...but add in a little fruit (ANY KIND) and its OVER the TOP! I've made it several times since and we have eaten the entire bowl of it...serve with any fruit or even a Nilla Wafer or Graham Cracker...its amazing! 

Luscious Coconut Cream Fruit Dip
8 oz cream cheese, softened
1 (15 oz) bottle CREAM of COCONUT (find it in the isle with the margarita mix or other drink mixers)
1 (8 oz) tub whipped topping

Place the cream cheese and whipped topping in a mixing bowl. Whip until creamy. Add cream of coconut, beat until combined. Chill for 15-30 minutes. Serve with fruit (we served with apples, oranges and bananas) and or/ Graham Crackers and Nilla Wafers. 


Wednesday, January 28, 2015

Honey Barbecued Chicken Wings

WHO DOESN'T adore barbecued chicken wings?? I don't know why, but I think they
are fabulous...maybe its because they are easy to eat, maybe its because my fingers get
all sticky, maybe its because they are JUST GOOD!!!....Mmmmm!
NO, these are NOT a healthy version, but hey....they are scrumptious none-the-less!

Honey Barbecued Chicken Wings
2 dozen raw chicken wings, thawed
2 t. salt
2 t. garlic powder
1/2 t. red pepper powder

1 c. barbecue sauce (our favorite is Famous Daves Hickory flavor)
1/2 c. honey
2 T. ketchup
1 T. Franks Hot Sauce

Wash chicken wings. Place on paper towel and pat dry. Place on a baking sheet that has been sprayed with cooking spray. Sprinkle seasonings on top. Bake at 375 degrees for 40 minutes. MAKE sauce by placing ALL ingredient in a sauce pan. Stir until combined. Heat until warm. When wings are done. Pour sauce carefully over ALL WINGS while still on the baking sheet. Return them to the oven and bake another 10 minutes. Serve with bleu cheese dressing (my favorite) or ranch dressing OR eat them as is!!


Monday, January 26, 2015

Fluffy Dreamsicle Salad

I love the taste as well as the "simpleness" of this delicious salad. Its packed full
 of orange goodness and melts in your mouth. 

Fluffy Dreamsicle Salad

1 (6 oz) box jello mix
1 (3.4 oz) box vanilla INSTANT pudding
4 small can mandarin oranges
2- (12 oz) container whipped topping (totalling 24 oz)

DRAIN mandarin oranges. Place oranges in mixing bowl. Add whipped topping, vanilla pudding mix (dry) and jello mix (dry). Stir until combined. Refrigerate for 30 minutes before serving. 


Friday, January 23, 2015

Cranberry Cheese Ball

Don't think that ALL the "appetizer" parties are gone YET....we still have the Super Bowl coming up. Seems that if you have a Super Bowl party....you need the snacks to go with it! This cheese ball is packed full of great flavor and it looks great on your table spread full of food. I like the sweetness of the craisins paired with the cream cheese...delightful pair! Mmmmmm!!

Cranberry Cheese Ball
8 oz. softened cream cheese
8 oz. cheddar cheese, shredded
1 T. milk
1/4 t. salt
1/2 c. chopped pecans
1 1/2 c. craisins

Mix both cheeses together, beat until well combined. Add milk, salt and pecans. Mix well. Spread out a large piece of plastic wrap. Scrape cheese mixture onto plastic wrap. Using the plastic wrap to wrap around the sides, try to form a ball. Form as much of a ball as you can. Wrap plastic wrap around cheese ball entirely. Place in a cereal bowl. Refrigerate for 4 hours or until firm. When ready to serve, Remove cheeseball from plastic. Place craisins in pie plate. Roll cheese ball into craisins, using your hands to press them on the cheeseball. Place completed cheese ball on plate. Serve with crackers. 


Wednesday, January 21, 2015

Grandma McQueen's Famous Lemon Jello Salad

My Grandma's were both fabulous cooks. Back in the day when food was made
from scratch, brownies didn't come from a box and potatoes were peeled and mashed.....homemade is my favorite. My Grandma McQueen loved her "jello". She made this jello salad to 
every family dinner she came to, and her pan always left empty. Its one of my favorite salads ever!
She never wrote her recipes down, they were all stored up in her head...BUT after some chatting with my mom this is pretty close to what Grandma made, and after tasting it, I think we hit the nail on the head!

Grandma McQueen's Famous Lemon Jello Salad

1 (6 oz) box Lemon Jello
Mix jello up according to package directions, set aside. 

1 (20 oz.) can crushed pineapple WELL DRAINED
1 c. cottage cheese
1/2 c. chopped pecans

Add the pineapple, cottage cheese and pecans to mixed jello. Place in the refrigerator for 8 hours to set. Top the jello recipe below:

8 oz. whipped topping
4 oz. softened cream cheese
1/4 c. powdered sugar

Combine powdered sugar and cream cheese. Beat until mixed and there are no lumps. Add whipped topping. Whip until combined. Top jello salad. Serve. 


*Grandma didn't usually put a topping on....but I like it better WITH the topping. 

Monday, January 19, 2015

Halle's Barbeque Little Smokies

We can't have a party without "little smokies" in some form or another. My 
daughter chose to cook these at  one of our last family parties. She is full of amazing ideas and
whipped these little dandies up in a jiffy. They are easy and taste FABULOUS...in fact they were "picked" in so often while cooking that we had to "add more" to the pot!...WOO HOO for great appetizer foods....THEY are the heart and soul of a party, WELL EXCEPT for all the wonderful people of course! :) 

Halle's Barbeque Little Smokies
2 pkg. Little Smokies (not the cheese filled)
1 (29 oz) bottle of FAMOUS DAVES original recipe barbeque sauce (the SECRET to these)
1 1/2 c. brown sugar

Drain little smokies. Place in a slow cooker. Add remaining ingredients. Cook on low for 2-3 hours or on high for 1 1/2 hours. EAT UP!!


Friday, January 16, 2015

Skinny Chicken Tortilla Soup

We have been trying to get a little "healthier" at our house...so I hope to be posting 
more and more HEALTHY recipes to help you with your New Year's Resolutions OR just to try new tasty meals on your menu. Something I've tried to do with our "healthy meals" is not only to cut the calories, but to keep the taste, so that we all still enjoy eating. This Skinny Chicken Tortilla Soup hit the spot. Its a tasty soup that has less calories but still has the taste your mouth craves!

Skinny Chicken Tortilla Soup
2-3 boneless, skinless chicken breast, partially thawed, diced into pieces
2- 10 oz. can diced tomatoes with chilies (blended up in the blender)
1 c. frozen corn
1 can black beans
1 small can diced chilies
2 cloves minced garlic
2 c. chicken broth (fat free)
3/4 t. cumin
3/4 t. chili powder
1 t. salt
1/t. pepper

Place all ingredient in the crock pot. Stir just to combine. Cook on low for 6-8 hours. 

*IF you notice....in my picture there are tortilla chips and cheese. Some people in the house still wanted to ADD them, afraid that the LACK of them would alter the taste....Sooooo..... Add them if you want, BUT beware that they also add calories (maybe just add a few)!


Wednesday, January 14, 2015

Julie's Chicken Cordon Bleu Lasagna

Lasagna is one of my "go to" comfort foods. I adore the creamy cheese, the 
soft noodles and the tomato sauce, it all just melts in my mouth....I ALSO adore Chicken Cordon Bleu, so combining 2 of my fav's is sure to have a FABULOUS outcome. This Chicken Cordon Bleu Lasagna is not only creamy, but the ham adds a wonderful "smoky" flavor that just tops the entire dish into being OVER the TOP YUM!!!

Julie's Chicken Cordon Bleu Lasagna

Cheese Sauce:
4 c. heavy cream
1 c. butter
1 c. grated Swiss cheese
1 c. grated Colby jack cheese
1 c. six cheese (Italian, comes in a package already grated)
1 c. grated mozzarella cheese
1 c. grated fresh Parmesan cheese

In a medium sauce pan combine cream and butter. Bring to a slow simmer, stirring constantly until the butter is melted. Gradually stir in cheese (all). Reduce heat to low and stir until all cheeses are melted. Set aside.

1 package lasagna noodles, cooked and drained
3-4 c. shredded mozzarella cheese
2 c. diced ham

Cover the bottom of a 9x13 baking pan with a small amount of cheese sauce. Place enough lasagna noodles on the bottom of the pan to cover it. Add a layer of grated cheese, diced ham and more sauce. Continue to layer until pan is full...making sure that your top layer is covered in sauce and cheese. Bake at 350 degrees for 20-25 minutes or until center is hot. Serve immediately.


Monday, January 12, 2015

Jalapeno Popper Dip

When I saw that this recipe was a "Slow Cooker" recipe, I was a little 
worried about how it would turn out...BUT rest assured, it was a HUGE hit and loved by all
who ate it. My crockpot full of Jalapeno Popper Dip disappeared in literally a matter of minutes. The picture doesn't do it justice AT ALL (sorry its an awful picture) because this dip is completely AMAZING! Its perfect for your SUPER BOWL PARTY or just a fun dish to make for an old day! I know I will make this AGAIN AND AGAIN!!

Jalapeno Popper Dip
3- 8 oz. cream cheese
1 1/2 c. mayonnaise
1- 4 oz. can green chilies, diced
2- 7 oz. can Fire Roasted green chilies, chopped and peeled (buy them over by the mexican food)
1 1/2 c. shredded Mexican cheese blend (pre-shredded and packaged)
1 c. shredded mozzarella cheese
1/4 c. fresh parmesan cheese, shredded

Place ingredient in the crock pot. Stir. Cook on low for 2-3 hours, stirring occasionally. Serve with homemade baguettes, tortilla chips or wheat thin crackers. WE made baguettes and LOVED the way they complimented the Jalapeno Popper Dip! Enjoy!!


Friday, January 9, 2015

Apple Juice Waffles

Fall and Winter make me think of everything "apples" and "pumpkin".....so these
Apple Cider Waffles were the perfect comfort food for a cold winter day. 

Apple Juice Waffles
2 c. flour
2 t. baking powder
1 t. baking soda
dash salt
1 T. sugar
2 t. cinnamon
1 t. nutmeg
2 eggs
2 c. apple juice

Heat waffle iron. Spray with cooking spray. Place all ingredients in mixing bowl. Mix until well combined. Pour 1/2 c. batter into HOT waffle iron. Cook according to waffle iron directions. Repeat until all waffles are made. Top with Apple Syrup:

Apple Syrup:
1/2 c. butter
1 c. apple juice
2 c. brown sugar

Place all ingredient in a saucepan. Bring to a boil, stirring constantly. Boil for 2 minutes. 
Store any leftovers in the refrigerator. 


Wednesday, January 7, 2015

Easy Chicken Burritos

Easy dinner, tastes fabulous and everyone will love this EASY CHICKEN BURRITO!

Easy Chicken Burritos
1 whole Rotisserie chicken (purchased at your local grocery store)
      OR you can use any chicken you can make at home (4 chicken breast), shred cooked chicken
1 c. shredded mozzarella cheese
2 avocado, mashed
4-6 tortillas
1 can refried beans
1-2 T. oil (for cooking)

Place shredded chicken and shredded cheese in a bowl. Place tortillas out on someplace flat. Spread desired amount of refried beans down the center of each shell. Divide chicken mixture between tortillas. Top with mashed avocado. Roll up each burrito, tucking ends in so the filling won't fall out. Place oil in a frying pan, heat until hot. Fry burritos in oil until golden brown, turning so that both sides are browned. MAKE sure your oil isn't TOO hot or it will "burn" your shell and the inside won't get warm. Top with diced tomatoes and dollop of sour cream if desired. 


Monday, January 5, 2015

Marinated Steak Burritos

We are a family who loves Mexican food, so anything we can roll in a tortilla, top
with sauce and cheese, is a hit at our house. This Marinated Steak is amazing! Its packed
full of flavor that just makes your mouth water!

Marinated Steak Burritos
1/3 c. soy sauce
1/2 c. canola oil
1/3 c. lemon juice
1/4 c. Worcestershire sauce
1 1/2 T. garlic powder
3 T. dried basil
1 t. pepper
1/4. t. Franks Original Hot Sauce

Place all ingredient in the blender. Blend on high for 15-30 seconds. 

6 steaks, bones removed (any kind of steak)

Place steak in a ziplock bag, pour meat over the top. Zip the bag shut, refrigerate overnight or for 8 hours. Cook meat as desired (I grilled mine).

Cut meat into thin slices....THEN make your burrito. 

6 burrito tortillas
2-3 c. shredded cheddar and mozzarella cheese
1 large can green enchilada sauce
1 can black beans, rinsed and drained. 
2 c. cooked rice

Place tortillas on counter, Place meat (cooked) down the center of tortilla. Top with desired amount of cooked rice, beans and cheese. Roll up shell. Place rolled up burritos in a 9x13 baking pan. Repeat until ALL burritos are wrapped. Pour green sauce over burritos. Top with MORE cheese. Bake at 350 degrees for 20-25 minutes. 


Friday, January 2, 2015

Hot Italian Subs

Are you as FULL as I am?? The holidays tend to be about 6 weeks of EATING GARBAGE, BUT OHHHHHHH SUCH good tasting garbage!!! But I am ready for a "food break"....this Hot Italian Sub is simple, yet delicious. Its something you can make in a hurry and eat on the go or sit at the table and enjoy some conversation with the family. I love the fact that its a HOT sandwich, so I feel like its more than just "lunch food"...Happy New Years and enjoy a little simpleness in life today!

Hot Italian Subs
6 Hoagie buns
1 package salami sandwich meat
1 package pepperoni
1 package deli ham
sliced provolone cheese
1/2 stick butter
1 t. DRY italian dressing (from the package)

Preheat oven to 350 degrees. Soften butter and mix with italian powder. Spread evenly on inside of hoagie rolls. Place 1 slice of cheese, cut in half, on the bottom bun. Top with layered pieces of meat, (ham, pepperoni and salami). Top with another slice of cheese, cut in half. Place top bun in place. Press tightly together. Place sandwiches sideways (open side facing up) in a 9x13 baking pan. Bake for 12 minutes. Serve with salad or chips for a full meal.