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Rice Krispie Scotcheroos

I am pretty sure you have allllll had this recipe if you havent you are for sure missing out!!! This is one of those easy treats that are great to make and take on a picnic or a game or etc. The hardest part is waiting for the chocolate top to set up lol :)
Sorry this isnt the best pic! I couldnt keep my kids out of them and this one got some overspray from pam while we were cooking up breakast :) YES...I fixed these lil suckers at 6 am before I started breakfast lol!

1 c. karo syrup
1 c. sugar
1-1 1/2 c. peanut butter
6 c. rice krispies

1 bag chocolate chips
1/2 bag butterscotch chips

In a large pan bring to boil the karo syrup & sugar. Add peanut butter. Stir constantly until until mixed well then immedietly remove from heat. Add rice krispies and stir until its all coated well. Put in a 9x13 pan. Dont work to much on pressing it or your treat will go hard.

Melt the chocolate & butterscotch chips in a bowl in the microwave. Watching carefully- Cook for 1 minute then stir then continue to cook for 30 seconds at a time until they are melted. Pout over treats and smooth out.

Wait for chocolate to harden up or its a huge mess although it tastes WONDERFUL then ENJOY!!!!


Herb crusted Chuck Roast

Can you ever have enough roast recipes??? I know I can't!! And I LOVE LOVE LOVE roasts with horseradish sauce!!! This roast has a great flavor and smells sooo good while cooking!

1/4 c. dry bread crumbs
2 Tbsp. olive oil
1 garlic clove, minced
1 tsp. ground mustard
1 tsp. dried savory (I didnt have this so I used sage)
1 tsp. pepper
1/2 tsp. dried rosemary, crushed
1 (3 pound) boneless chuck eye or top blade

In a bowl, combine the first seven ingredients. Rub over entire roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees F for 1-1/2 to 2 hours or until meat is tender and reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand 10 minutes before carving.

1 cup sour cream
3 Tbsp. prepared horseradish
1 tsp lemon juice
1/4 tsp salt

In a bowl, combine the sauce ingredients. Serve with the roast.


Glazed Peanut Butter Bars

Two of my favorite things in life are chocolate & peanut butter. I dont know if there are many things that go together as well as those two ingredients (except me & my hubs ;)

This is a great after school snack for kids and for some of us adults we remember getting something like it at school :)

Taste of home
3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons water
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt

1-1/4 cups milk chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter


In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, water and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well.

Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 18-22 minutes or until lightly browned.

For glaze, in a microwave, melt chips and peanut butter; stir until smooth. Pour over warm bars; spread evenly. Cool completely on a wire rack before cutting.

Yields: 4 dozen


Crockpot bbq chicken

You probably wont believe this but I am not a huge bbq lover!! I dont know why but I have to actually want bbq or I cant eat it. I know I know I need help lol. I have certain brands that I like so when I seen this recipe with sweet baby rays I jumped on it!!!

4-6 pieces boneless skinless chicken breasts
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over it and cook on LOW for 4-6 hours. Take your lid off the last half hour so the bbq will thicken.


Orange Rolls

I could probably eat a pan of rhodes orange rolls by myself (no self control) so I decided to find a orange roll recipe to save a little dough :)

12 Rhodes Texas Rolls, thawed but still cold
zest from 1 large orange
3/4 cup sugar
1/3 cup butter, melted

1 cup powdered sugar
1 tablespoon butter, melted
2-3 tablespoons fresh orange juice


Cut each Texas roll into 5 equal pieces. Flatten each piece slightly. In a small bowl, combine orange zest and sugar. Dip both sides of each roll piece into butter and then orange sugar mixture. Stack five pieces together and place, on their sides, in a well sprayed muffin cup. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes. Remove from pan immediately and place on cooling rack. Combine icing ingredients and mix well. Brush over rolls while still warm.

I cheated and didnt cut mine like she did cause I was in a hurry but I think it is a good idea!!!


Buttered Rosemary Rolls

If you know my family you know WE KNOW HOW TO MAKE ROLLS :) however I am also a HUGE fan of rhodes rolls. They are so easy to use and there is soooo many things you can do with them. I decided I was going to try and post some great recipes using Rhodes Rolls throughout the summer because they rise faster in the summer ;)

I found this recipe on Pioneer Woman. I am a HUGE fan of her blog and havent found a recipe on there I didnt like yet. So I threw these together one night and had them with spaghetti (have you tried that recipe yet) it was perfect together!!!

7 Frozen, Unbaked Dinner Rolls (Rhodes Rolls)
Melted Butter

Fresh Rosemary (I didnt have fresh so I used my dried bottled store bought stuff, Im sure it tastes lots better fresh but Im all about using whats on hand)

Coarse Sea Salt

Spray a small pie pan with cooking spray (or coat with olive oil). Place frozen rolls in the pan, leaving plenty of room for rising. Cover and allow to rise for several hours.

After rising, brush rolls with melted butter.

Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.

Bake according to roll package directions (usually 350 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

*She used a skillet but I did them in a pie tin and they were perfect!!!


Cheesy Potato Crock Pot by me)

I know I am not the only mother out there who is always looking for something easy to go as a side for my main dish cooking in the oven. This one worked great cause the cook time was almost exact to my roast!!!

1 (10 3/4 ounce) can cream of mushroom soup
1 tsp. pepper
2 tsp. garlic salt
1/2 tsp. paprika
1 cup shredded cheddar cheese (4 ounces)
4 medium baking potatoes, sliced 1/4-inch thick

Mix soup, paprika and pepper and pour into crock pot.
Place potatoes in crock pot, sprinkle with cheese and cover and cook on high for 3-4 hours


Buttermilk Banana Bread (Two peas & their Pod)

AHhh summer is in the air and it is sooo nice! I love it when the weather is nice enough that we can go outside and have picnics, enjoy the daylight a little longer, and most importantly PLAY BALL :) But on the days when it is still a little cold I totally get my bake on! I have to tell you though with all the stuff that spring has brought us I have been running like crazy and that sucks lol. So I have to tell you I totally screwed this recipe up when I first made it soooo instead of 2 loaves of banana bread like I planned on. I ended up with 8 :) Oh well more for me to share I guess right:)

My hubs LOVED this recipe!!! He likes that it is moist but not over the top moist. He likes that the top is somewhat crusty and that after 5 days its still really good. I hope you are all enjoying your spring and the warmer weather!!

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1- 1 1/2 cup mashed bananas (3-5 medium sized bananas)
4 Tbsp. buttermilk
1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda

Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you’d like. I used a mini loaf pan and a 8 1/2 X 4 1/2 loaf pan. You can also make banana muffins with this recipe, if you wish. Set pans aside.

In the bowl of a stand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed.

Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

Let bread cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan. Finish cooling on rack. Slice and serve once cooled


6 hour tri-tip marinade

When I first saw this recipe I thought yummmm BUT then I seen how much of certain ingredients it called for and I was scared. Especially because I had already started making it. I decided to give it a shot after reading the reviews on it and I am so glad I did!!

This has quickly become one of my husbands favorite meals he is requesting the marinade on all his meats. Good thing its easy to make.

1 cup lemon juice
1 cup soybean oil (I used veg. oil)
1/2 cup white sugar
1/2 cup soy sauce
1/2 cup black pepper
1/2 cup garlic salt (recommended: Lawry's)
1/2 cup chopped garlic
1/2 cup chopped dried onions
2 (4-pound) tri-tips, trimmed (I have tried this on pork & chicken and love it on all of it!!!)

To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

Heat grill to medium temperature.

Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

*I cooked mine in my oven on 350 in a cooking bag for about an hour and a half BUT DONT overcook this!! Use your thermometer and watch it close. Mine turned out perfect with the center a lil pink like a prime rib YUUUUMMMY!!!


Asian Pork

Asian food is one of my most favorites ever!!! I am glad my family shares in my love for this!!! The marinade that you use is this smells soooooo good! BUT REMEMBER TO MARINADE FOR AT LEAST 8 HOURS. I did mine overnight and it was perfect!!

2/3 cup of low sodium soy sauce
1/4 cup of dark sesame oil
1 tsp Worcestershire sauce
2 tbsp brown sugar
1-2 tsp hot chili sauce
1 tbsp minced peeled fresh ginger
4 cloves of garlic, minced
3 green onions, sliced (divided)
1 1/2 lb pork tenderloin, trimmed of fat
Olive oil cooking spray

Combine the first 7 ingredients (reserve a few sliced green onions for garnish) in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15-40 (she says 15 minutes but mine took closer to 45) minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce and the remaining green onions. Enjoy.


Recipe fun & Giveaway

OK so we want to have some fun!!! Are you in???

I have a little story to tell you first:

A couple months ago I was at a high school baseball game. A ball was hit and came over the back. I could see it was coming for my daughter so I leaned over and covered her head and pulled her back to try to get her out of the path of the ball. Well it didnt hit her face or head but it did get her arm and stomach :( I felt soooo bad as she sat there and cried (she is not a crier) with a huge welt on her. My sister Carolyn ran and grabbed her do Terra oils and Robin rubbed them on the spots. I can honestly say I dont know how it worked but she never even bruised after that and yet you could see the bruise starting instantly. The only mark she had was were the seams had hit and that left like an indentation.

This is just one incident I could go on & on about how much I love do Terra oils but why not let you try it for yourself!!!

My sister Carolyn sales doTerra oils (She can hook you up if you would like some) and I am a HUGE believer in them!!! So we want to give a bottle away to someone... the catch?

Heres what you have to do:

1) you have to either follow my blog or like my page on facebook

2) Send me your best or favorite recipe that uses LEMON in it. Send it to

Carolyn and I will try out every recipe that is sent to us (unless it has ingredients that we cant find) then choose the winner.

The winner will recieve a bottle of doTerra lemon oil and have there recipe featured!! Lemon oil has soooo many things it can be used for here is just a few:

( A favorite, this essential oil powerhouse is cold-pressed from lemon rinds to preserve its delicate nature and potent properties. Lemon is known as a powerful aromatic, topical, and internal cleanser that can be used to complement many other oils. Diffusing lemon in a room can cleanse the air and uplift mood. It can also be used on surfaces throughout the home as a non-toxic cleaning booster. For aromatic, topical or dietary use.

colds, heartburn, varicose veins, cold sores, air purification, cleaning, gun or grease removal, fever, stress, etc.


Deadline is Saturday June 30, 2012


Hot Corn Dip

At my family functions we love dips and lots of them!! I have a sister who is married to a guy that loves heat... the hotter the better and she loves him so she makes lots of spicy recipes!!

2 cups shredded chedder cheese
1 cup shredded Montery Jack
2 tbs chipotle peppers in adobo sauce, diced small (I used jalapenos)
1 small can (4oz) diced green chilies, undrained
1/2 cup Mayo
1/4 tsp garlic powder
1 11oz can of corn, drained
1 small tomato
2 tbs cilantro, chopped
2 tbs green onions, sliced thin

Preheat oven to 350 degrees.

Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together.

Pour into an oven safe dish.

Bake 20 minutes or until golden brown and bubbly

Top with diced tomatoes, green onions, and cilantro. Serve immediately with tortilla chips


Chocolate Kiwi Popsicles

My sister is the QUEEN of dark chocolate recipes. I however am not a fan of the stuff BUT if you put it with fruit I am in love!!! Plus did you know that dark chocolate is supposed to be healthier for you :)

kiwi (peeled & cut into 1" thick rounds)
1 c. dark chocolate (chopped)
1/2 c. coconut oil

1) Stick Kiwi with a popsicle stick in each round. Freeze on a tray in the freezer.

2) Melt dark chocolate and Coconut oil over a double boiler, then cooled to room temp.

3) Dip each Kiwi-pop into the chocolate mixture (it will immediately turn crispy) and place on a tray to refreeze or pass around right now.

* Dipped bananas in this same mixture and it was sooo heavenly!!! The fruit possibilities are endless!!!!


Fruit Pizza

I LOVE FRUIT!!! I do, it is one of my most favorite pleasures in the world! So when you combine it with a sugar cookie it almost brings peace to your life as you sit down and eat it :) OK I wish but it is that good!!!

So start out with a sugar cookie base (you can make it or buy it)

Spread it in a greased cookie sheet or cake pan OR if you want to be really tricky you can make your cookie dough into cookies and make individual fruit pizzas :)
Bake according to the cookie dough directions

Sugar Cookie Bars

1 c. unsalted butter, softened 2 c. sugar
4 eggs
2 tsp vanilla
5 c. flour
1 tsp salt
1/2 tsp baking soda

Cream your butter and sugar until light and fluffy. Add your eggs one at a time mixing well after each one. Add vanilla.

Add your dry ingredients and mix until well combined. Press into a greased 13x18 (cookie sheet). Bake at 375 degrees for 10-15 minutes. Let it cool completely

Now onto the pizza:

Sauce (frosting): this is enough for a cake pan so double for cookie sheet

Mix until smooth
1 cream cheese
1/2 c. sugar
1 tsp. vanilla
1 tsp. heavy whipping cream
If you dont have heavy whipping cream just use 2 tsp. vanilla

After your cookie base has cooled frost generously with this frosting. Then top with any kind of sliced fruit you may desire!!! I would advice you not to use bananas because they go brown fast and if you soak then in juice they will be a little slimy.

I used mangoes, strawberries, kiwi, mandarin oranges, and fresh pineapple and it was sooo divine!!! You could also use grapes, blueberries, raspberries etc.


Angel Foodcake with lemon honey yogurt sauce

This angel food cake recipe is one of the best I have ever had!!!!! BUT if you arent a honey fan the sauce recipe isnt for you so use the cake recipe and then stick with your traditional strawberries. I added the berries to lessen the honey taste in the sauce they are optional but I thought it was A LOT better with them!! I would also make sure to add cool whip either way!!

12 egg whites, at room temperature
1/4 teaspoon fine sea salt
1 1/4 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 tablespoon lemon zest, plus extra for garnish
1 1/2 cups powdered sugar
1 cup cake flour
Fresh mint sprigs

1 cup plain yogurt (be brave and try a fruit flavored yogurt)
1/8-1/4 cup honey
1 tablespoon lemon juice
1/2 c. mixed berries (raspberries, blackberries etc.)

For the yummy cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.

For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.

Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.


Chicken tostadas with avocado dressing

ok so this recipe is a combination from two different &

THis meal is PERFECT for a warm day when you dont want to cook much or eat a heavy meal!!! All the kids loved it

2 Tbsp. sour cream
2 Tbsp. chicken broth
2 Tbsp. fresh lemon juice
2 tsp. canola oil
1/4 tsp. ground red pepper
1/8 tsp. salt
1/2 ripe peeled avocado
1/2 tsp. garlic salt
*1 jalapeño pepper, minced

1 Tbsp. canola oil, divided
4 corn tostadas_I bought the ones that were already cooked ready to serve :)
2 garlic cloves, minced
1 jalapeño pepper, minced
2 c. shredded skinless, boneless rotisserie chicken breast (from the deli)
1 c. shredded iceberg lettuce
1/2 c. chopped tomato
1/4 c. (1 ounce) crumbled cojita cheese (its like the stuff at cafe rio YUM)

Combine the first 8 (I added the jalapeno to my dressing if you dont want it leave it out or add it later in the recipe to the chicken mixture) ingredients in a food processor, and process until smooth.

Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.

* I made the meat recipe 2x and the dressing recipe 3x for a family of six with leftovers for lunch:)


BBQ Chicken Thighs with sweet spice rub

Well its that time of year... time to break out the grill and cool down the house. :)

BBQ Chicken Thighs with Sweet Spice Rub

1/3 cup coarse (kosher) salt
1/3 cup sugar
4 cup water
8 chicken thighs (about 2.5 lbs) with or w/o skin
1 Tbsp brown sugar
1/4 cup paprika
1 tsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp onion powder

To make brine for soaking the chicken, combine the salt, sugar,
and water in a large nonmetallic bowl. Stir to completely dissolve
the salt and sugar.

Place the chicken thighs in the brine, making sure all the pieces
are submerged. Cover the bowl with plastic wrap and refrigerate
for 1 hour.

Meanwhile, to make spice rub, mix together brown sugar, paprika,
cumin, cayenne pepper, black pepper, garlic powder and onion powder
in a small bowl. Lightly brush the grill rack with vegetable oil.
Then prepare the grill with low-heat coals or heat a gas grill.
Oven method: heat to 375. Coat broiler pan rack with nonstick
cooking spray. Place chicken thighs on rack.

Cook for 5 minutes, then turn thighs over and cook for another 5

Turn thighs over again and cook for 10 more minutes. Turn over and
cook 10 minutes more. Turn over and cook 5 minutes or until
instant-read thermometer inserted in thickest part of thigh without
touching bone is 170 degrees. If cooking with the skin on, you may
wish to run under the broiler for 3 mins. to crisp the skin.

Remove the chicken from the brine and pat dry. Dust chicken on both
sides with the spice rub, pressing gently to make sure the rub
adheres. If keeping the skin on, spread the rub evenly under the
skin with your fingers.

Grill chicken, uncovered, for about 5 minutes per side, until the
surfaces begin to brown. Turn the thighs over, cover the grill and
cook for 5 more mins. per side. Uncover and continue grilling,
turning the thighs every 5 mins. until instant-read thermometer
inserted in thickest part of thigh without touching bone is 170
degrees, about 10-15 minutes more; surfaces should be mahogany
brown and flesh should feel firm


Cheesy Chicken Rice Bake

Well the busy season for me has started which means the meals need to be made in less time but taste just as good :) I have ran across this recipe a few times and just never thought it would be real tasty BOY WAS I WRONG!!! My family ate this up going as far as licking the pan clean lol. THe biggest suprise was they didnt use soy sauce with it and soy sauce is a staple in our house!!!! If you snub this recipe (like I did) you will regret it. Super fast and super yummy :)

4-6 boneless skinless chicken breast halves, thawed
2 c. uncooked rice (not minute rice)
1 1/2 c. shredded cheddar cheese, divided
1/2 tsp. salt
1 tsp. pepper
2 cans (10.5 oz.) cream of chicken soup (undiluted)
3 c. water
1 envelope Lipton Onion Soup Mix

Preheat oven to 350 degrees Spray 9x13 pan with cooking spray. Layer rice, 1 c. cheese, salt and pepper in pan. Place chicken breasts on top. Dob rounded teaspoons of cream of chicken soup over the chicken breasts and rice. Pour water on top and sprinkle with onion soup mix. Bake uncovered for 1 1/2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 c. to keep moist) Remove from oven, sprinkle with remaining 1/2 c. cheese.

*If using brown rice, cooking time will be about 15 minutes longer


Spaghetti sauce (

Spaghetti for me is one of those go to meals since you can use ground beef right out of the freezer. I have always been looking out for a spaghetti recipe with the wow factor and I think this one is the keeper!!

2 lbs ground beef or italian sausage
3-4 garlic cloves, minced
2 (6oz) cans tomato paste
2 cups water (if you dont want it to simmer long add less)
3 tsp. basil
1 1/2 tsp. brown sugar
1/4-1/2 tsp. crushed red pepper flakes
1/4 cup red wine (optional)
1 small onion chopped
1 (28 oz) can diced tomatoes
2 (15 oz) cans tomato sauce
2 tsp. dried parsley flakes
1 tsp. salt
1/4 tsp black pepper
1 lb thin spaghetti
parmesan cheese

In a large heavy stockpot brown meat breaking up as you stir.
Add onions and continue to cook stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce, and water.
Add basil, parsley, brown sugar, salt, both kinds of pepper.
Stir well and bring to a boil. Stir in red wine if using.
Simmer on low, stirring frequently for at least 1 hour. A longer simmer makes for a better sauce, just be careful not to let it burn!!

Cook noodles according to pkg directions. Spoon sauce over drained noodles. Sprinkle with parmesan cheese.


Orange Creamsicle Popcorn

Well if you cant tell I have been slacking a little. This is my season for craziness. My boys have started baseball so I dont get a lot of time to do things besides running boys alllll over!!! I hope you will stick it out with me through the craziness of my summer! I will keep posting but it will only be about 1x a week! :)

Ok I will admit when my sis first sent me this recipe I kind of pulled a face and thought really orange flavored popcorn??? Orange is not one of my favorite flavors of anything HOWEVER THIS STUFF ROCKED!!!!!!! I couldnt believe how yummy it was!! I however did use microwave popcorn which was about 4 bags :)

Orange Creamsicle Popcorn (Cooking Classy)

1 cup unpopped popcorn kernals
1/2 cup butter
1 can sweetened condensed milk
1/4 cup cream
1 cup granulated sugar
1/8 tsp salt
1 Tbsp orange zest
4 cups miniature marshmallows
1 tsp orange extract

Directions: Pop popcorn into two very large mixing bowls, set aside. Melt butter in a large saucepan over medium heat. Stir in sweetened condensed milk, cream, sugar, salt and orange zest. Bring mixture to a boil, stirring frequently. Boil mixture one and a half minutes, stirring constantly. Remove from heat. Add in marshmallows and stir until melted. Mix in orange extract. Divide warm mixture evenly over two bowls of popcorn and toss with a spatula to coat. Allow to rest 20 minutes to set.

For an alternate method:

She also made this popcorn in a dry version. Omit the cream, then when you stir in marshmallows also stir in 1/3 cup white chocolate chips.


Cinnamon Twists (From Cupboard To Cupboard)

I have seen my friend post these on facebook and all the comments from people that have tried them. The pictures always look so good I want to eat them. But I always make cinnamon rolls or cinnamon bread so I put it off for awhile. I finally decided to give it a try this last week while my kids were off on spring break. They were so amazed at how they came together. The "oh mom your the best cook in the world", "Mom how did you ever learn to cook so good" and the "mom you should open a bakery" comments made my day.

1 tablespoon active dry yeast
1/2 cup warm water
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup shortening, margarine or butter, softened
1 teaspoon salt
1 egg
3-1/2 to 4 cups all- purpose flour

Begin by dissolving active dry yeast into warm water. On your stovetop, scald milk (I did mine in the mocrowave). Let it cool, then add it to your water and yeast mixture. Then add sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 hours. You know that the dough is ready if you push your finger in the center and the indentation remains.

Punch down dough. Roll into a rectangle. Split this rectangle into imaginary thirds as you will be able to see in the pictures. First cover the middle third with soft butter, then sprinkle cinnamon, sugar, and brown sugar on it. Then pull over one of the outside thirds over the middle and repeat the last step. Then when it is covered go ahead and pull over the other third on top. Now cut 1 to 1-1/2 inch strips then twist and place on a greased pan.

Let rise until doubled. Then bake at 375 for 25-30 minutes or until golden brown.

Frost or glaze with your favorite frosting!( I used the recipe from one of the cinnamon roll recipes on here)

Serve when warm... store in an airtight container once they're cooled to keep soft & moist.


Crock Pot French Dip Sandwiches

approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls sliced provolone cheese, optional

Trim excess fat off of beef roast (important to do or else your juice is greasy) and season meat all over with salt and pepper. Pour beef broth, condensed French onion soup, and garlic powder into slow cooker and place beef roast into liquid. Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender. Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes. Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.

Seves 4-6.

*Note: If there is excess fat in your au jus, simply pour it from the slow cooker into a large measuring cup and let it stand for about 5 minutes so the fat separates. Skim it off, then pour the juice into serving cups


Lemon Cream Pudding Cake

I have never used Meyer lemons before so I was interested to see how different they were and BOY was I impressed. I didnt think I would be able to get these in my neck of the woods but I found them at the local Walmart and I am so glad I did!!

4 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon lemon zest
3 large eggs, at room temperature, separated
1/3 cup Meyer lemon juice (or 1/4 cup regular lemon juice)
1/3 cup all-purpose flour
1 cup sour cream
1/4 teaspoon salt
Powdered sugar, for dusting

1. Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish. (You can use smaller dishes or ramekins, if you want individual servings).

2. In the bowl of a stand mixer, beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.

3. Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared soufflé dish or dishes. Place the dish or dishes in a larger pan and carefully pour boiling water around it to a depth of 1 inch.

4. Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.

5. Lightly dust with powdered sugar. Serve warm.

Notes-if you can't find Meyer lemons you can use regular lemons. Just use 1/4 cup of lemon juice. And if you use smaller dishes or ramekins decrease baking time to 45 minutes or until golden brown.


Country Club Chicken (Kayotic Kitchen)

A couple years back I was at the Senior Center with my Mom, Nikki, Toni, and others working on a Saturday and decided to fix everyone there a grilled cheese sandwich. These weren't your original GC Sandwich. These had a secret weapon. A granny smith apple. Everyone was skeptical until they tried it. some people came back for seconds. Which brings us to this recipe. Don't be alarmed the apple doesn't really pop in this recipe (although you could leave it diced to enhance it), just adds a healthy touch and thickens the sauce. My girls cleaned up there plates!
1 lb spaghetti
4 chicken breasts
1 lg onion
7 oz sliced mushrooms
2 cans Campbell's concentrated cream of mushroom soup
5 slices of bacon
1/4 c chicken broth
2/3 c sharp cheddar
1 apple
butter or oil
salt and pepper
Mince the onion. Peel and mince the apple. Season the chicken breasts with a generous amount of salt and pepper.
Cook the bacon and drain it on a paper towel. Add some butter to bacon grease and quickly brown the chicken breasts on both sides. Transfer them to a casserole dish
Cook the onions for 3 min before adding the mushrooms. Season with a pinch of salt and pepper and give it 3 more min. Add the minced apple and cook for another 3 min. Pour in the chicken broth and soup and stir in the grated cheddar.
Pour the sauce all over the chicken breasts. Put the casserole in a preheated oven @ 350* for 25-30 min or until the chicken is tender and the sauce is hot and bubbly.
Cook spaghetti in salted water according to the directions on your package. Put the spaghetti in a bowl, place the chicken on top and pour the sauce all over.


Blueberrry Cinnamon Rolls

OK I need to do some good ole fashion butt whoopin!!! I wont name names or anything(Taci)but SOMEONE got me addicted to Pinterest! So yes I spend a lot of time on there looking (dreaming) at things.

I stumbled across this idea and thought hmmm the picture looks really good but I dont know how the blueberries would be in a cinnamon roll. So being a little curious I decided to test it out. YYYUUUMMM! The blueberries arent overwhelming at all it is the perfect combination. I however used my go to cinnamon roll dough recipe from Our Best Bites instead of the one off pinterest and then made my own frosting. One of my boys that loves fruit and isnt too much into sugar ate his without the frosting and loved it!!

Dough (
1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg

For the Blueberry Filling (
1 pint blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
2-3 teaspoons lemon juice
3/4 cup water

Combine cinnamon & sugar to sprinkle on blueberry filling
1 cup sugar
2 Tbsp cinnamon

Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Roll dough into a rectangle about 12 x 14 inches. Spread blueberry filling mixture over the surface then sprinkle with cinnamon and sugar mixture. Use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls

Icing recipe:
2 pkgs cream cheese
1/2 cup butter softened
2-2 1/2cups powdered sugar
1 tsp. vanilla
1/4 cup heavy whipping cream

Beat cream cheese until softened. Add remaining ingredients. continue to beat until it is all combined well and the cream has had time to set up a little.


Grilled Balsamic-Garlic Crusted Pork Tenderloin (Evoking You)

There was a time I rarely ate any meat, than came the prime rib! It changed my life! There is nothing I enjoy more when it comes to meat than a slice that is tender and lean but still maintains awesome flavor and texture. One of my favorite cuts is the tenderloin, be it a steak tenderloin or a pork tenderloin. I intended to cook this on the grill but than the storm decided to hit us, but no worries it was still just as good!

Grilled Balsamic – Garlic Crusted Pork Tenderloin

  • 4-5 garlic cloves, finely minced or crushed
  • 2 tablespoons balsamic vinegar
  • 2 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 2 pork tenderloins (about 1¼ pounds each)
  • 2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.


Sugar Cookie Bar

I seen this recipe on a fellow bloggers site and had to try it! It is so much easier than cutting out every cookie with a cookie cutter. After they were done I cut them up into squares and put them in my cookie jar unfrosted. We frosted them as we ate them. Thanks ladies for sharing!!

Sugar Cookie Bars
1 c. unsalted butter, softened 2 c. sugar
4 eggs
2 tsp vanilla
5 c. flour
1 tsp salt
1/2 tsp baking soda

Cream your butter and sugar until light and fluffy. Add your eggs one at a time mixing well after each one. Add vanilla.

Add your dry ingredients and mix until well combined. Press into a greased 13x18 (cookie sheet). Bake at 375 degrees for 10-15 minutes. Let it cool completely before frosting.


Chili Lime Shrimp


I can't get enough of it! So I found this recipe and while it isnt exactly the same it definetely satisfies my cravings!!!

2 tablespoons butter

1 clove garlic , pressed

24 fresh large shrimp , peeled (about 1 pound)

1 lime


1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon dried parsley flakes

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/8 teaspoon dried thyme

1/8 teaspoon onion powder


Make the seasoning blend by combining all the spices in a small bowl.

Preheat a large skillet over medium heat.

Add butter to the pan.

When the butter is melted, stir in the pressed garlic.

Immediately, add the shrimp to the pan.

Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.

Saute the shrimp for 5 to 8 minutes or until they begin to brown.

Cut the lime in half and squeeze each half into the pan over the shrimp.

Be sure to cook both sides of all the shrimp.

This can be down and served in tacos with some cabbage or just eat plain! YUMMY!!!


Chocolate banana white chocolate chip muffin

For the love of

There isnt many foods that are better after they are bad. Sometimes I kick myself for letting things go bad! HOWEVER bananas sometimes are better when they are black :) well for baking they are anyways. I didnt know if I would like this recipe because I am not a huge fan of white chocolate but I really like this one especially when I am having a chocolate craving and dont have any chocolate. This is a pretty simple recipe so I can throw it together anytime night or day.

1/2 cup of butter, softened
3/4 cup of brown sugar
1 tsp vanilla
2 eggs
3 very ripe bananas, mashed up
2 cups of flour
1/4 cup + 2 tbsp cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup of white chocolate chips

Preheat the oven to 350 degrees then coat a muffin pan with cooking spray.

In a large bowl, beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.

In a separate bowl, combine the flour, baking soda, and salt together, mix well. Add the flour mixture to the banana mixture and stir until just combined. Add the 3/4 cup of white chocolate chips then gently mix them into the batter.

Spoon the batter evenly into each muffin tin. Add the last 1/4 cup of the remaining white chocolate chips equally to each muffin, pushing them in gently.

Place into the oven and bake 22-25 minutes or until a tester inserted into the center comes out clean.

Let the muffins cool on a rack. Slather with butter, if desired, and enjoy!


Tortellini Soup

A soup that is low in calories and yet filling HECK YA!!!

1 pound Italian sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine (opt)
8 ounces fresh tortellini pasta 1 cup sliced carrots
2 cups stewed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces tomato sauce
1 1/2 cups sliced zucchini
2 green bell peppers, seeded and cubed
3 Tbsp. chopped fresh parsley

Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings. 2. Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes. 3. Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled over the top.

240 calories


Cinnamon Swirl Bread French Toast

I have told you how obsessed my family is with cinnamon bread soooo why not make french toast out of it right???

When we make french toast we dont ever make regular french toast we make flavored french toast using coffee creamers its pretty much just flavored cream.

So you need to make the cinnamon bread recipe the day before or buy one depending what you feel like doing then slice it as thick as you want for french toast.

4 eggs
1 cup milk or flavored creamer (we used a caramel one)
1 tsp. salt
1/2 tsp. cinnamon
* now if you just use regular milk you need to add a few more things:
4 tsp. vanilla
2 Tbsp. sugar

mix all together, dip bread in the mixture and cook on a skillet. Easy huh!!! It is also sooo good with peanut butter on it ;) a little extra protein.


Oatmeal Smoothie (Martha Stewart)

I have been up most of the night and early mornings with a new baby so i have needed a quick breakfast. I have grown to despise cereal in a real hurry so when i found this recipe i was excited. I happened to have everything on hand except the coconut water so i substituted it for the cup of fruit juice instead. This was a real quick fix and my family and i enjoyed it very much! Bonus, it's 100% guilt free!
  • YieldServes 2-4
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  • 1 cup ice
  • 1/2 cup frozen raspberries
  • 1/2 cup plain low fat yogurt
  • 1 banana
  • 1/2 cup old-fashioned rolled oats
  • 1 tablespoon honey
  • 1 cup coconut water (or other liquid, such as juice)


  1. Place ice and raspberries in the bottom of blender, and all other ingredients on top. Whirl until completely smooth. Serve.


Frosted Banana Bars from

I have never had these before but I am so glad I found this recipe! It is soo yummy and I love using black bananas so I dont feel like they are going to waste.

½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)

Frosting (use store-bought cream cheese frosting or make your own from the version below)

Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Whipped Cream Cheese Frosting

1 (8 oz) package cream cheese, softened to room temperature
1 cup white sugar (you can use either granulated sugar or confectioners’ sugar – the confectioners’ sugar tends to dissolve better and not be as grainy but either one works fine)
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart’s delight!

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Lasagna Soup (a farmgirl's dabbles)

I am a sucker for soups! I can sit down to a homemade bowl of soup no matter the season. When i came across this one i didn't know how much i would actually like it because it has sausage and that's not something i particularly care for, but we loved it! Although hamburger would work fine we needed something different. It is so good and the cheesy yum adds just the right touch of cream. I would rather have this than a side of lasagna now any day! I served it with a side of crusty garlic bread made by La Brea, it's located in the deli area. Ladies (Gents) if you haven't tried this bread and you like garlic, you won't be disappointed! It's the perfect side dish for this fantastic soup.

Lasagna Soup (print recipe)

for the soup: 2 tsp. olive oil 1-1/2 lbs. Italian sausage 3 c. chopped onions 4 garlic cloves, minced 2 tsp. dried oregano 1/2 tsp. crushed red pepper flakes 2 T. tomato paste 1 28-oz. can fire roasted diced tomatoes 2 bay leaves 6 c. chicken stock 8 oz. mafalda or fusilli pasta 1/2 c. finely chopped fresh basil leaves salt and freshly ground black pepper, to taste

for the cheesy yum: 8 oz. ricotta 1/2 c. grated Parmesan cheese 1/4 tsp. salt pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings: 8


Antipasto Kabobs (The Hungry Housewife)

I put mozzarella pearls on which i found at wal-mart that i marinated with the tortellini's but you could also use string cheese and just cut it into slices


1 9 oz package of Three Cheese Tortellini, cooked to package directions

1 can Medium or Large pitted Black Olives

1 5.75 oz jar Green Olives

2 12 oz containers of marinated mozzarella balls(usually found near the speciality cheeses)

30 slices of Salami, cut in half

60 pieces of pepperoni

1 cup Balsamic Vinaigrette Salad Dressing

60 Skewers

Place the cooked tortellini in a bowl or large gallon freeze bag. Pour the salad dressing over the top and marinade in the fridge for a few hours. Drain the pasta. Place one of each item onto the skewer using the pointy side. Can be made a few hours in advance. Just cover tightly and place in the refrigerator.