black and white


Cookie Dough Dip

Awesome superbowl dip!!!
This is alot like my toffee dip recipe with a little tweaking
recipe by

1 8 oz. cream cheese softened
1/2 c. butter softened
1 c. powdered sugar
2 Tbsp. brown sugar
1 1/2 tsp. vanilla
1 cup chocolate chips
1 cup toffee bits or 1 cup granola

Cream butter & cream cheese together. Add all remaining ingredients and mix until well combined. Serve with apples or graham crackers (my one son loves it with wheat thins :/)


Double Crunch Honey Garlic Porkchops (rock recipes)

Have you entered our giveaway?? Last chance....

I get bored with the same ole coated pork chop recipes. When i found this one i knew it couldn't disappoint! I got mine on the browner side but it was still awesome. You could also use this same idea on chicken.
6 center loin pork chops, well trimmed
sift together:
1 C flour
2 tsp salt
2 tsp black pepper
1 1/2 TBS ground ginger
1 1/2 TBS ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 TBS paprika
1/2 tsp cayenne pepper
Make an egg wash my whisking together:
2 eggs
4 TBSP water
Season the pork chops with salt and pepper, then dip the chops in the flour and spice mixture. Dip the chop into the egg wash and then a final time into the flour and spice mix, pressing the mix into the chop to get good contact.
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chops do not brown too quickly on the outside before they are fully cooked on the inside. Just below medium heat works well. Burner setting about 4 1/2 out of a 10 on the dial and fry them gently for about 4 or 5 min per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked chops into the Honey Garlic Sauce. Serve with noodles or rice.
Honey Garlic Sauce
In a med saucepan add:
2 TBSP olive oil
3-4 cloves minced garlic
Cook over med heat to soften the garlic but do not let it brown. Add:
1 C honey
1/4 C soy sauce
1 tsp ground black pepper
Simmer together for 5-10 min, remove from heat and allow to cool for a few min. Watch this carefully as it simmers because it can foam up over the pot very easily.


Snickers Popcorn (Cookies and Cups)

Dont Forget to enter our giveaway on facebook it will be ending this weekend

There really should be a SA! Snickers anonymous, because i can't get enough of it lately!
By husband says this is DA Bomb and we both agree that very little should go in a bowl
as your sitting down to enjoy it, because if its left in a large container or zip lock your bound
to eat it all in one sitting.

  • 8 quarts air popped corn (about 2 cups of kernels)
  • 1 cup salted butter
  • 2 cups light brown sugar, packed
  • 1 teaspoon salt
  • 1/2 cup light corn syrup
  • 1 teaspoon baking soda
  • 1 cup salted peanuts
  • 30 “Fun Size” Snickers bars coarsely chopped
  • 3 oz melted semi sweet chocolate (optional)

  1. Preheat oven to 200°
  2. Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.
  3. Remove from heat and stir in your baking soda.
  4. Pour over your popcorn and stir to coat evenly.
  5. Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.
  6. Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.
  7. Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.
  8. Remove from pan and transfer popcorn back to wax paper to cool.
  9. Drizzle melted chocolate on top of popcorn if desired.
  10. Let set and store in an airtight container.


Chicken Lo Mein (

I decided to listen carefully to what my kids ask me to cook and while sometimes It isnt possible, other times it is. I have a lil boy that would eat Chinese for every meal. His other favorite thing to eat is noodles so this meal made him smile from ear to ear all night

This recipe didnt call for broccoli but I had it and thought why not?? Im glad I did!!

4 skinless, boneless chicken breast halves - cut into thin strips
5 tsp white sugar, divided
3 Tbsp rice wine vinegar divided
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 cup water
1 Tbsp. sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch

1 (12 ounce) package uncooked linguine pasta
2 Tbsp. vegetable oil, divided
1 1/2- 2 Tbsp. minced fresh ginger root (I thought 2 Tbsp was too much)
1 Tbsp. minced garlic
1/2 pound fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces
1 bunch broccoli

DIRECTIONS: 1. In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

2. In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, broccoli, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce


Chicken gyros (

I grew up in a little town that had a good sized fair every year. The one thing I remember about the fair was the gyros!! I have been looking for a good recipe for gyros since I got married but I HATE LAMB so that made it hard for me so I kind of gave it up. I went on a family vacation last year to California and stopped in this little town to get lunch. I was so excited when I seen a gyros place that proclaimed they had the best gyros ever. I had to give it a try. When I went to order they had 3 different kinds of meat (I think)lamb, beef/lamb mix, and chicken. I had the beef lamb mixture but my hubby was no way going to eat the lamb. IT WAS SOOO GOOD!!! SO back on the path I went to find "THE RECIPE". Well I found this one and gave it a try and I LOVED IT. My kids didnt like alot of the dressing but if you use a small amount or just ranch on theres it works out well.

*Note: Keep in mind this recipe requires straining yogurt which may take overnight and marinating chicken which will take 1-2 hours so plan ahead!

For the tzatziki sauce:
16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed

To assemble:
Soft wrap bread (or pita bread)
Fresh tomatoes, seeded and diced
Red onion, sliced thin
Feta Cheese

To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. (You won’t believe how much liquid drains from the yogurt – it makes the yogurt much thicker and creamier. If you want to splurge on Greek yogurt, like Oikos or Fage, you won’t need to strain it like this.)

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

*Makes enough chicken and tzatziki for approximately 4-6 gyros.


Facebook Giveaway :)

I have been trying to get a following on facebook and I have a few sponsors that also need followers so we decided to do a giveaway at 100 followers :)

Heres what you need to do go like my page on facebook.
To a Mans Heart a Womans Thighs

Then like this page on facebook: Dannis Wickless Scents

She is a Scentsy demonstrator and is giving away this cupcake warmer and a bar. She also has a website you can order from:

Also a special thanks to Somnad for her donation of some homemade items which are so super cute, you should also like her on facebook she is an awesome seamstress and is so talented. She can make all kinds of things or fix things up for you.

And last but certainly not least is Swainston Vinyl & Dezignfor her donations of a 12x12 kitchen subway art. She is such a crafty lady and quite the little party planner I hear so check her out on fb too.
(you pick what style and your colors)

Make sure you give all these ladies your support and tell them I sent you PLEASE! This is the only way people want to sponsor giveaways is if you SHOW THEM SOME LOVE :)For everyone of these pages you like on fb and tell them I sent you, you can have one entry!!! Then go on my facebook page and tell me you liked them (1x for each one)and that is your entry! GOOD LUCK!!! We will be picking the winner on January 28 so hurry and get liking :)

Oreo Cheesecake Bites

I dont know about you but anytime I see a recipe that says cheesecake I am in love and anytime I see a recipe that says oreos I have to check it out so as you can imagine this recipe made me drool as soon as I seen the name!!!

I am sorry I have missed a week we have had a rough go in my family in the last month and I havent had time to make alot of stuff. Hopefully this recipe will help you to forgive me ;)

36 Oreo Cookies, divided
1/4 cup (4 tablespoons) butter 4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate

Preheat the oven to 325°F.

Line a 9x13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.

When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

*Makes 36 or more bites, depending on size


Lemon Crinkle Cookies (

Lemon Crinkle Cookies
yield: 2-3 dozen

½ cups Butter, Softened
1 cup Granulated Sugar
½ tsp Vanilla Extract
1 whole Egg
1 tsp. Lemon Zest
1 Tbsp. Fresh Lemon Juice
¼ tsp. Salt
¼ tsp. Baking Powder
⅛ tsp Baking Soda
1½ cups All-purpose Flour
½ cups Powdered Sugar

Directions: Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.


chocolate peanut butter bars (

So I was out blog stalking looking for something new and different and I stumbled upon a new blog and I think I fell in love!!! I found lots of recipes I want to try but thos one sounded yummy and I had everything for it already which is a HUGE bonus!! My family devoured it.

yields: 24 bars
for the chocolate layer 1-18.25 oz. box chocolate fudge cake mix
1/2 cup butter, melted
1 egg
for the peanut butter crumble: 1/2 cup peanut butter
3 tablespoons butter
1/2 cup packed brown sugar
1 cup oats
2 tablespoons flour
2 oz. semi sweet chocolate, chopped into chunks (or just use some chocolate chips I used milk chocolate)
Directions: Preheat oven to 350 degrees. Line a 9×13 baking dish with foil or parchment paper and spray with non-stick cooking spray. Set aside. In large bowl, mix cake mix, butter and egg together until well combined. Press into an even layer into prepared pan. Set aside. Melt peanut butter and butter together in microwave safe bowl until butter has melted completely and peanut butter has softened. Stir in remaining ingredients until oats and flour have been incorporated. Sprinkle over chocolate layer and gently press peanut butter crumble into the chocolate layer. Top with chocolate chunks and bake 25-30 minutes or until cake tester comes out clean. Enjoy warm or cool completely, remove bars from pan and cut into 24 even squares. Store in air tight container.