Spritz -
1 1/2 cups butter or marg.
1 cup sugar
1 tsp. baking powder
1 egg
1 tsp. vanilla
1/4 tsp. almond extract - i add more almond probably triple, i didn't really measure just to taste
3 1/2 cups flour
Beat butter. add sugar and baking powder. Mix. Beat in egg, vanilla, almond until combined. Mix in flour. use a cookie press to make shapes. bake at 375 for 8 -10 min.
you can't tell very well in the picture but I added green food coloring to give the trees some color.

"The Best Ever" Sugar Cookies

These live up to their title, Best Ever.
I got this recipe from Tessa.
They are SOOOOO good!

3 C Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 C Butter
2 Eggs
1 C Sugar

2 Tbsp Butter
3-4 oz Cream Cheese
2 C Powdered Sugar
1-2 Tbsp Evaporated Milk (I've used normal milk and it turns out great too.)

  • Sift dry ingredients together (excluding sugar). Cut in butter. (to look like corn meal)
  • In separate bowl, mix eggs and sugar. Beat well.
  • Blend two together.
  • Chill 1 hour.
  • Roll out flat with roller (add a lil flour to counter and dough to keep from sticking). Cut with cookie cutters.
  • Bake @ 375 for 6-8 minutes.
  • Frost when cooled.
  • Wha-la!!! Delicious!

Glazed Mini Meatloaves

If you're not a meatloaf fan...  you will be after you try these!
I for one, LOVE meatloaf. (just ask my mom. :) )
But these will now replace ANY meatloaf I've ever had. SOOOOO GOOOOD!
They'd make for great burgers on the grill too. (I know my aunt uses meatloaf recipes for her burgers.)

Makes 4-5 mini meatloaves

17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat
2 teaspoons oil

1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

  • Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves.
  • Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (I didn’t need to do this – my meatloaves managed to hold their shape really well). Brown on this side for another 2-3 minutes.
  • Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer (or do like I do and cut one of the little babies open and if it looks done – pull ‘em out of the oven!).

Chicken Tortilla Soup 2

So I promised you another good Tortilla Soup Recipe, and here it is! Again, another easy and delicious recipe. It makes a lot, and leftovers are just as delicious!
Find the other recipe HERE.

I didn't have any avocados, or my picture would be much prettier. :)

I LOVE it when my food is beautifully colorful! :)


Servings: 10
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 medium jalapeno pepper, chopped
  • 1/2 medium green pepper
  • 4 small boneless skinless chicken breasts
  • 2 cups frozen corn
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 4 (14 ounce) cans chicken broth
  • 2 (14 ounce) cans diced tomatoes
  • 2 (8 ounce) cans tomato sauce

Toppings Optional

  • 1 cup non-fat tortilla chips
  • Avocado
  • Lime  


Prep Time: 15 mins
Total Time: 1 1/4 hr
  1. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
  2. Add all the rest of the ingredients to the large pot and bring to a boil.
  3. After about 15 minutes, remove the chicken breasts and shred.
  4. (Two forks work well to pull the chicken apart!).
  5. Return shredded chicken to the pot and simmer an additional 45 minutes.
  6. Serve with additional toppings if desired.
  7. Enjoy!

Skillet Chili Mac

Can't go wrong with this!
If you make hamburger helper's... once you try this, you won't want to go back. And if you do, something might be wrong with ya. :)

Serves 6

**If you want a traditional chili mac, omit the corn, chiles and cilantro**

1 tablespoon vegetable oil
1 pound ground beef
1 onion, minced
3/4 tablespoon chili powder (add more if you want more heat)
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a mexican shredded cheese blend)

  • Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. 
  • Cook the ground beef until it is no longer pink. 
  • Drain off any excess fat or grease (the amount will depend on how lean your beef is). 
  • Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. 
  • In larger pan, mix tomato sauce, water, and macaroni. Stir in ground beef mix. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 10-15 minutes.
  • Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. 
  • Cover and let sit off the heat until the cheese melts, about 2 minutes.

Pumpkin and cream cheese whoopie pies!

3 c flour
1tsp baking soda
1tsp baking powder
1tsp salt
2tbsp cinnamon
1/2tsp nutmeg
1tsp ginger
1 c oil
1 c dark brown sugar
1 c white sugar
3 c pumpkin
1tsp vanilla
2 eggs
Whisk together all the dry ingredients, set aside. in large bowl beat sugars and oil. add pumpkin, mix well. add vanilla and eggs. slowly add flour mixture and mix until combined. use 1 tablespoon or 1/2 tablespoon scoop and scoop into balls on pans. bake 350 for 10 to 14 min. (i used the smallest cookie scoop I have, not sure what size it is)
1/2 c butter
1 8oz cream cheese
3 c powdered sugar
1/2 t maple extract or 1 tbsp maple syrup
1tsp vanilla
beat butter on high add cream cheese and beat well and rest of ingredients. pipe onto one side of the cookie, place another cookie onto!!

3-Ingredient Pumpkin CC Cookies

These are seriously ONLY 3 ingredients! Lovin that! Technically, if you don't want the chocolate chips... then it's a 2-ingredient cookie. Ha ha. And they are super soft. Yum!

You need:
15 ounces of Pumpkin (pure Pumpkin, not pie filling)
1 box of spice cake
1 bag of choc chips, milk or semi-sweet

This pic shows a LARGE pumpkin can... for a double batch...
1. Mix pumpkin with spice cake mix.
2. Fold in choc chips. Quantity is up to you.
3. On un-greased cookie sheet, drop teaspoon-sized portions of mix.
**Note: cookies cook pretty true to form how you put them on the sheet, so don't leave them to much like a 'ball', flatten a little bit so they cook evenly.
4. Bake @ 350 for 15-20 minutes. Time will depend on size of cookie, your oven, type of cookie sheet, etc.. Mine cooked perfectly at 18 minutes.

Stuffing Stuffed Chicken

Easy and delicious! Just how I like it. :)



4-6 Chicken Breasts, boneless/skinless
1 box chicken flavored stuffing (like Stove Top)
Family size Cream of Chicken Soup

To do:

1. Cook stuffing as directed.
2. Flatten Chicken breasts. Lay a piece of wax paper on counter, then a piece of saran wrap. (This isn't mandatory, it just helps make less of a mess.) Place chicken breast on sheets, and fold them over. Beat chicken with flat side of meat mallet, or a can of vegetables (or something) works too. Just make chicken thin, even, and flat. Sprinkle with salt and pepper.

3. Put a little bit of Cream of Chicken soup on bottom of 9x13 baking dish.
4. Spoon a couple spoonfuls of stuffing onto flat chicken, and roll it up. (you can use a toothpick to pin shut if you need to) and place in pan seam-side down.

5. Spread the rest of the Cream of Chicken soup over chicken.
6. Sprinkle with Paprika, if you want.
7. Bake @ 350 for 1 hour (or until chicken cooked til no longer pink)
*Opt- warm up a small can of CofC soup, mixed with a little milk, for extra sauce.

Ranch Ham and Broccoli pin wheels

Ranch Ham & Broccoli Pinwheels
1 recipe for rolls or homemade bread (I used a wheat bread recipe)
Filling Layer:
12 oz. cream cheese
1/4 c. mayonnaise
1/4 c. butter
1 ranch dressing packet
1 t. parsley (dried or fresh)
1/2 t. garlic powder
1/2 t. black pepper
Dash of cayenne

2-3 c. Ham, chopped
2 c. Broccoli (fresh or frozen--just chop up pretty fine) I didn't chop up fine enough. to was chunky
1/2 Red Bell Pepper, finely chopped 1/4 c. green onions, sliced
2-3 c. shredded colby or cheddar cheese (you could also use parmesan cheese--the more cheese the better in my book!!)

Make the dough as you would normally. Once the dough has risen for the first time, punch it back down and divide into your two large mounds (each mound will make about 12-15 pinwheels). Roll the dough into a large, thin rectangle (get it as thin as you can--about 1/8 inch thick).

Mix the filling ingredients together and spread half of the mixture over the rectangle dough evenly. Sprinkle the ham, vegetables and cheese over the filling on the dough. Roll the dough like you would a cinnamon roll, tucking each roll in as tightly as you can. Once you have a long log of the pinwheel, begin cutting pieces into 1 inch thick slices. Place the slices face up on a greased cookie sheet. Place cookie sheets of pinwheels into the oven at 170 degrees. When slices have doubled in size, turn the oven to 350 degrees (without opening the oven door) and bake for 20-30 minutes, or until lightly golden on top.

Chicken Tequila Fettuccine

The other night, mom and I went to California Pizza Kitchen with my step brother and his wife. I asked our server what his favorites were, and when he mentioned this one it stuck. And now, it is one of MY favorites. I scarfed down the whole thing! (plus dessert) My brother asked if I were "with child"..... and just so we're clear, I'M NOT. I'm just a pig. :)

this pic is from their menu.

Within 5 minutes of getting to my brother's house, my awesome sis-in-law found a recipe for it online. I couldn't wait!  I made it tonight. It is delicious!!!! Be sure to read my * notes at the bottom for those of you concerned about the alcohol, and some other tweeks I may have made. So without further ado, here you go.

1 lb dry (or 2 lbs fresh) spinach fettuccine *
1 1/4 pound chicken breast, diced
1/3 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins removed)
3 tablespoons unsalted butter (reserve tablespoon for saute ) **
1/2 cup chicken stock
1 1/2 cup heavy cream
2 tablespoons gold tequila ***
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce (low sodium of course)
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced

1. Boil salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked ahead of time, rinsed and oiled and then reheated in boiling water.
2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.
3. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
4. Pour soy sauce over diced chicken; set aside for 5 minutes.
5. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have become limp, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
Doesn't this look beautifully delicious!?
 6. Bring the sauce to a boil; boil until chicken is cooked through and sauce is thick (about 3 minutes).
7. Toss with drained spinach fettuccine and reserved cilantro, and squeeze a lil more lime if desired.

Not as pretty as their picture... but you get the idea.
* Noodles. Walmart did not have the spinach noodles. (go figure) So I used the regular. Still delicious, but I really like the spinach noodles.
** Canola oil can be used to sautee, instead of butter. Keeps it a little bit healthier.
*** Alcohol. Even though the alcohol will be cooked out of it, if by personal choice you don't want to use it, comments on the recipe said it was still delicious without it. Plus, if no one in your household is a drinker, it'd be an expensive purchase to only use 2 Tbsp of a whole bottle. So up to you.

Bacon Lettuce Wraps

My husband made these for me when we first started dating... and they were SO good that we eloped shortly after. They totally sealed the deal. :)

Pretty simple. You need:
1 pkg regular bacon, cut pieces into thirds
brown sugar
lettuce, green or red leaf
cooked rice
  • In a FRYING pan, bring water and brown sugar to a low boil. (amount depends on your liking for taste. I started with 1 cup water and 1 cup brown sugar.)
  • Cook bacon, until cooked thoroughly, in boiling mix. (I started with about 5 pieces, then tasted one, and decided to add a lil more brown sugar... up to you.)
  • Rinse lettuce.
  • Pile it all together and enjoy! -Can be a little hard to eat. Roll it like a burrito, or fold it like a taco, and shove it in. If that's too hard, or if you'd prefer, I'm sure it'd be delicious all chopped up in a bowl like a salad.
We like things a lil spicy around our house. We like to add this Korean hot paste too our wraps. A little goes a LONG way, as far as temperature goes. My bro in-laws have also used Tapatio and Chalula. Just some thoughts for ya if you want to spice it up.

Linguine carbonara


  • 1/2 pound uncooked linguine
  • 1/2 Tab olive oil
  • 1/4 pound bacon, diced
  • 1/2 cup 2% milk
  • 2 egg yolks
  • 1/2 cup grated Parmesan cheese
  • salt and black pepper to taste
  • 1/2 cup frozen peas, (if you like)
  • 1/2 tea of fresh chopped garlic

Cook linguine in a pot of lightly salted boiling water until al dente.
Meanwhile heat the olive oil in a frying pan and saute the bacon for three minutes until browned. 
Add chopped garlic and saute for a minute.
In a bowl whisk together the milk, egg yolks and cheese, salt and pepper.
Once cooked, drain the pasta, save a tablespoon of pasta water in the pot to help thicken the sauce. 
Return the pasta to the pot, immediately stir in the egg and cheese mixture until well combined. 
Add the bacon and oil mixture, ( you dont have to add all the oil if you dont want it just gives it more flavor) Toss with pasta and sauce and heat through gently, til the cheese melts and the sauce thickens up.
(if you heat too high the eggs will scramble).
If you are adding peas put them in a bowl and add a tab of water and microwave for about a min and drain, then add to the pot. 
If the sauce gets too thick add a little more milk.

Oreo Truffles

These are so good! Great for Oreo lovers!
Everyone always asks for this recipe!
Hope you enjoy it!

  • 8 oz. cream cheese ( soft room temp)
  • 1 pack of Oreos
  • 1 pound of vanilla almond bark
  • 1/2 pound chocolate almond bark
1- Separate the filling from the cookies and save the filling in a bowl. 
2- Grind Oreos to find powder in food processor. 
3- With a mixer, blend the saved cookie filling and cream cheese together until thoroughly mixed, then mix in the ground up cookies(there should be no white traces of cream cheese). 
4- Roll into small or large balls and place on wax-lined cookie sheet. Chill 45 minutes.
5- Line two cookie sheets with wax paper.
6- In double-boiler (or microwave), melt vanilla almond bark . Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of bark and let excess drip off. Place on wax-paper-lined cookie sheet.
7- In separate double boiler, melt chocolate bark.
8- Using a fork, drizzle chocolate over balls. (or place chocolate in a small baggie, cut a small piece of corner off, and drizzle) Let cool.
Store in airtight container, in refrigerator

Snickerdoodle Cupcakes

Recipe yields 28 standard cupcakes


• 1 1/2 c. all-purpose flour

• 1 1/2 c. cake flour

• 1 tsp. baking powder

• 1/2 tsp. salt

• 1 tbsp. ground cinnamon, plus 1/2 teaspoon for dusting*

• 1 c. unsalted butter, room temperature

• 1 3/4 c. sugar, plus 2 tablespoons for dusting*

• 4 large eggs, room temperature

• 2 tsp. pure vanilla extract

• 1 1/4 c. milk

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt and 1 tablespoon cinnamon.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A)*, pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.*

7 minute frosting (or 10-12 min):

• 2 large egg whites

• 1 1/2 c. sugar

• 2 t. light corn syrup

• 1/4 t. cream of tartar*

• 1/2 tsp. vanilla

1. Combine egg whites, sugar, corn syrup, cream of tartar, and 5 tbsp. of cool water in a heat proof bowl set over the top of a pan of boiling water.

2. Using handheld mixer, beat on low 4 mins. Beat on high 3 mins until soft peaks form. Remove from heat, add vanilla and beat for additional 3-5 mins...therefore 10-12 min frosting. Decorate cupcakes immediately


This is from my friend Brandi. I've made these often. They are pretty easy, and I usually have all the ingredients at a given time.

What to do:
1 Tbsp (1 packet) yeast, rapid rise
1 1/2 C warm water
2 Tbsp sugar
1/2 tsp salt
3 1/2 C flour

Knead 3 minutes. Let rise 10 min.

Make topping:
1/4 C butter
1/4 C Parmesan cheese (from shaker)
1/4 C Mayo

Roll dough flat onto cookie sheet.
Spread topping.
Cut with pizza cutter.
Let rise again.

Bake @ 350, 20-25 min or til golden brown.
Sprinkle with garlic salt and parsley.

Eat up!

Classic Italian Lasagna

Ok, so I've never made lasagna before. Why should I when Stouffer's make's a great frozen one? :)
But someone asked me the other day if I had a good recipe for one... so I began my search. I didn't search too long because I have a GO-TO blog. It seriously rocks! I have found so many recipes there that I LOVE. (this is where I found the Sweet and Sour Chicken too)
 I'm posting her picture because I forgot to take some. 
I LOVED THIS!! DELICIOUS!  BUT, just a warning, it takes a while to prepare. So plan some time (few hours) or you can prepare the sauces when you do have time, then later layer it up in the pan and cook like I did... turned out fine. Better than fine! I also used the No-boil noodles (have never heard of them before) and was nervous about it, but they turned out great! One less step to do, I'm all over that!
And since there are SO many directions... I'm just posting the link. Let me know what you think if you make it!
Also made some yummy bread sticks to go with it. Go here: Breadsticks

Sweet and Sour Chicken

OMG!!! This is so freaking good! I'm already looking forward to making it again.

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
  • Cut boneless chicken breasts into chunks. Season with salt and pepper. 
  • Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. 
  • Place in a single layer in a baking dish.
  • Mix sauce ingredients (below) together and pour over chicken.

Cook the sauce on the stove top at a simmer for 8-10 minutes until it reduces and thickens. Pour over chicken and bake. If you like extra sauce, double ingredients - pour half over the chicken, serve extra on the side.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

  • Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. (Keep in mind, cooking time depends on how big you cut your pieces. Mine were done at 45...)
  • Serve over rice.

    Lime Slush Punch

     This ISN'T a pic of the punch... just so we're clear.
    I didn't have one... so just found something green. :)

    I had this last year, and got the recipe from my friend. This punch is SO good. All deliciously-slushy. Mmmm... I'm sure it would be good anytime of year, but for some reason the lime flavor seems to be a good Halloween flavor. I'm sure you could probably use any jello flavor. Let me know if you try a different flavor!
    • Bring to a boil, 4 cups sugar and 4 cups water
    • Add 1 small package lime jello and dissolve. 
    • Add 1 large can pineapple juice and 5 cups water. 
    • Divide liquid mixture into two 9x13 pans. Cover and place in the freezer until frozen solid. 
    • When ready to serve, add 2 liters of 7-up (or 'like' soda pop.)
    • Enjoy.

    Mummy Munch!

    Sorry, I'm short on time and being lazy about typing these recipes up and taking my own pictures, but this turned out so cute too. Can you tell we've got a Halloween Party tonight?

    Go here: Mummy Munch!

    Bone Chillin' Breadsticks

    These turned out so cute and they were super easy! Cute for any party!

    Go Here: ksl.com - Bone Chillin' Breadsticks

    Spiderweb Whoopie Pies

    What does Whoopie mean?? I always think of a whoopie cushion. But by no means do these cookies make THAT sound. :)

    I found these online, and thought they were pretty cute, so I'm making them for a Halloween party tonight. I've never had them before, we'll see later what the verdict is.

    I bought the spiders from the dollar store. Some are rings (you can cut the ring part off if it bugs you)


    Whoopie Pies
    • 1 box chocolate fudge cake mix, with pudding in the mix
    • 3 large eggs
    • 1/2 cup canola oil
    • 1/2 cup water
    • 1 cup (2 sticks) unsalted butter, softened
    • 2 cups powdered sugar
    • 1 jar (7.5 oz) Marshmallow Fluff
    • 4 ounces cream cheese, softened
    • 2 tsp Orange extract *
    • Orange food coloring (red and yellow)
    Spiderweb Glaze
    • 1 cup powdered sugar
    • 1 1/2 Tbs milk or water ** 



    1- Prepare whoopie pies. Beat all ingredients in a bowl (only the whoopie ingredients, just to be clear). Mix for 3 minutes or until batter is smooth. Let batter rest 30 minutes. 
    2- Heat oven 400 degrees. Line several cookie sheets with parchment paper. Drop about 1 1/2 Tbsp of batter into mounds on  baking sheets, spacing them 3 inches apart. (They poof up quite a bit.)


    3- Bake 9-11 minutes, or until cakes are puffed and a pick inserted into center comes out clean. Transfer to a wire rack, and cool completely.
    4- Prepare filling. In large bowl cream together butter and sugar until fluffy. Add marshmallow Fluff, cream cheese and orange extract*. Continue mixing until blended. Tint filling with food coloring.
    5- Make cookie 'sandwiches' with filling.
    6- For the glaze**, mix ingredients in a small bow until thick and smooth. Transfer to a small zip-lock bag. Snip off a corner of bag and pipe a spiderweb design on top of each whoopie pie.

    *You can also use vanilla extract. I would think even a mint could be good too with the chocolate cookies. The orange personally reminds me of the orange sticks, like at Christmas time.... I don't like orange sticks...*

    ** I just used a Betty Crocker decorative icing pouch. It already has it mixed, and a tip. Plus if you don't use it all you can store it for another time... Not to mention, one less bowl to clean. :) **

    Mexican Chicken "Lasagna"

    This is a Pampered Chef recipe, but since I don't have the 'special' Pampered Chef stuff, I had to improvise a little... Like, using the oven instead of the microwave. And using a 13x9 pan, instead of their Deep Covered Baker. Still came out DELICIOUS!

    1/4 cup lightly packed fresh cilantro leaves, chopped
    1 pkg (8 oz) cream cheese
    2 cups shredded Monterey Jack cheese
    1 medium onion, chopped
    1 can (28 oz) enchilada sauce *
    12 (6 in) corn tortillas (may need a few more if using a 13x9 pan) **
    3 cups cooked chicken, diced or shredded

    • Place cream cheese in microwave save bowl, microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups cheese. Mix well.
    • Chop onion, set aside. Spread 2/3 cup enchilada sauce over bottom of 13x9 pan.
    • Dip tortillas into enchilada sauce (in a bowl) and arrange in pan covering bottom. Overlapping if necessary. 
    • Spoon half of cream cheese mix over tortillas. Top with 1 cup of chicken, and 1/3 of the onions. Repeat layer. (Dip tortillas, arrange, add cream cheese mix, chicken, and onion.)
    • Dip remaining tortillas in sauce, and arrange on top. Top off with remaining chicken and onion. Pour remaining enchilada sauce, and sprinkle with remaining 1/2 cup cheese.
    • Bake 350 for about 30-45 minutes. (til cheese is melted, and center of lasagna is warm)

    Sorry I forgot to take a final pic. Oops.

    * If desired, 1 bottle (22 oz) medium salsa combined with 1/2 cup water can be substituted for the enchilada sauce. *
    ** Corn tortillas are pretty strong, in flavor, (I think) so next time I may add a couple flour tortillas. Only a few cuz they will get soggy faster than corn.**

    No Bake Reese's Peanut Butter Bars!

    I love anything peanut butter and chocolate!! These hit the spot and everybody loved them!!
    No Bake Reece's Peanut Butter Bars

    1 1/2 C graham cracker crumbs
    1 lb (3 1/2 C) powdered sugar
    1 1/2 C creamy peanut butter
    1 C (2 sticks) real butter, melted
    1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
    2 tsp shortening

    In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.

    Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

    *Tip: Love this tip from one you readers! Instead of adding shortening to the chocolate topping, add a scoop of peanut butter. That will prevent the top from getting solid and it will taste yummy!

    I used the tip when I made these. Also I would cut some of the powdered sugar out, they were really sweet! I got the recipe off of http://www.ourbestbites.com - love this website!!

    Chicken Pot Pie

    I know there was just a post for Chicken Pot Pie but I made one the other night and thought I would share my recipe :)

    Package Pillsburry Pie Crust
    2 cans chicken gravy
    1 bag of frozen peas,carrots and corn
    small package of boneless skinless chicken breasts

    Cut up chicken and cook in olive oil
    put pie crust in pie pan
    pour 1 can chicken gravy
    put chicken on top of gravy
    Put veggies still in the bag in the microwave for 6 min. I just cut the top off the bag a little bit.
    Pour veggies on top of chicken
    Pour 1/2 can chicken gravy on top of veggies
    Put another pie crust on top
    Poke holes
    bake at 350 for 45 min.
    ENJOY :)

    Stuffed Peppers

    Got this recipe from my good friend Betty. Maybe you've heard of her.... Betty Crocker. :)
    These are so good and so filling. Love em!
    BTW, this was taken before put int the oven.

    • 6 large bell peppers, any color
    • 1 pound lean ground beef
    • 2 Tbs chopped onion
    • 1 cup cooked rice
    • 1 tsp salt
    • 1 clove garlic, finely chopped
    • 1 can (15ounces) tomato sauce
    • 3/4 cup shredded mozzarella cheese

    1-Cut top off stem end of pepper. Remove seeds and membranes, rinse peppers. Cook peppers in boiling water (enough to cover pepper) for about 5 minutes. Drain.

    2- Cook beef and onion in skillet over medium heat, 8-10 min, until beef is brown. Drain. Stir in rice, salt, garlic, and 1 cup of the tomato sauce. Cook until hot.

    3- Heat oven to 350 degrees.

    4- Stuff peppers with mixture. Stand peppers upright in baking dish. Pour remaining tomato sauce over peppers.

    5- Cover and bake 45 min. Uncover and bake about 15 min longer, or until peppers are tender. Sprinkle with chesse.


    **For a lighter pepper, use ground turkey instead of beef, and reduced-fat cheese.**
    with Ground beef = 290 cal
    with Turkey = 190 cal

    "Parfait" - Fruit Salad/Pudding

    I'm not sure what the proper name of this is, and technically it's not a Parfait because there are no layers, but it is just like the Parfaits you get at McDonald's (without granola), so therefore I refer to it as a parfait.

    This is delicious, easy, and a family favorite!

    Sorry, this picture doesn't make it look very appetizing... But trust me, it's delicious!

    • 32 oz  vanilla yogurt (1 large container)
    • 1 large pkg of Jell-o vanilla instant pudding
    • 8 oz tub cool whip
    • 2 bags Berry Medley frozen fruit (or whatever fruit you prefer)

       Make this a few hours before you need it so berries have time to thaw.
    • Mix dry pudding into yogurt until well dissolved and not lumpy.
    • Fold in cool whip.
    • Fold in fruit. May be 'streaky' in color.
    • Wa-lah! 
    ** you can use any fruits you like, the Berry Medley is just a good mix of different berries. But if you use something with strawberries, I would recommend cutting them into halves or thirds before putting them in. They seem to take the longest to thaw. Don't put completely thawed fruit in, or it's really mushy and not AS good. You want them to still be a lil frozen by the time you eat it.**

    Could also try other pudding and/or yogurt flavors.

    Peanut Butter Pie

    1/2 c reduced fat peanut butter (can add a little extra)

    1 c powdered sugar

    1 pkg reduced fat cream cheese

    1 small light cool whip

    1 pre-made chocolate or Oreo graham cracker shell

    Soften cream cheese, add peanut butter and powdered sugar. Gently fold in cool whip. Put in shell and freeze until firm.

    Caramel Apple Crumb Bars

    1 yellow cake mix

    1 1/4 c. quick oats

    1/2 c. butter (chilled)

    1 egg

    4 Granny Smith apples (peeled and sliced thin)

    3/4 c. packed brown sugar

    1/2 c. pecans, chopped


    • Grease 9x12 pan
    • Mix cake and oats together
    • Cut butter into mixture until crumbly
    • Set aside 1 c. of mixture
    • Add egg
    • Press into bottom of pan
    • Mix sliced apples, pecans, and sugar together
    • Pour on oat and cake mixture
    • Sprinkle with remaining crumb mixture
    • Bake about 35 minutes at 350 degrees

    Caramel Topping

    1 c evaporated milk

    1 c brown sugar

    1 cup white sugar

    1 c butter

    1 tsp vanilla

    pinch of soda

    Bring to boil in sauce pan. Serve over apple bars. This makes a ton. You could half the caramel sauce recipe or use the rest to dip with fruit.

    Peanut Butter Swirl Brownies

    Peanut Butter Swirl Brownies

    For the Batter
    1 pkg brownie mix (9x13 size)
    Plus all ingredients to make the cake like version of the brownie mix
    For the Filling
    4 tablespoon butter melted
    1/2 cup powdered sugar
    3/4 cup smooth peanut butter
    1/2 teaspoon vanilla

    preheat oven according to directions on brownie mix. line 8 in square baking pan with foil. spray bottom with non stick spray.
    make batter according to directions on box for cake like brownies. Make filling: stir together butter sugar, pb, and vanilla in a bowl until smooth. pour one-third of batter into prepared pan, spread evenly. Drop dollops of half of the pb filling on top of batter, about 1 in. apart. Drizzle remaining batter on top and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl pb filling into batter with butter knife, running knife length wise and crosswise.
    Bake according to brownie directions. let cool for about 15 min and lift out of pan. let cool completely before cutting!!

    Party Monsters

    Found these in my Taste of Home magazine. They are too FREAKING CUTE not to share! I wanted to post them now so you could make them for Halloween if you wanted.

    Just click on the link for the recipe.
    Purple People Eater 
    Eyes on You
    Green-Eyed Monster

    Orange You Spiky

    Easy Chicken or Turkey Pot Pie

    All-time favorite at my house! And the best part... leftovers are even better the next day!

    Ready made pie crusts
    1/3 C Butter or Margarine
    1/3 C Chopped Onion
    1/3 C Chopped Celery
    1/3 C Flour
    1/2 tsp Salt
    1/4 tsp Pepper
    1 3/4 C Chicken Broth
    1/2 C Milk
    2 1/2 C Shredded Cooked Chicken or Turkey (Turkey is best!)
    2 C Frozen Mixed Vegetables, thawed
    1 C Cooked Diced Potatoes (optional)

    Heat oven to 425 F. Make pie crusts as directed on box using 9 inch glass pie pan. In 2 Quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubble and thickened. Stir in chicken and mixed vegetables. Remove from heat.
    Spoon chicken mixture into crust-lined pan. Place second crust on top and seal. Cut slits on top of crust. Bake 30-40 minutes or until crust is golden brown. Let stand 5-10 minutes before digging in to let sauce thicken. Serves 6.
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