black and white


Dorito Dip

My little girl loves cottage cheese and it is healthy for her so I wont complain however my boys wont eat it. BUT my boys love dip! So this dip was perfect for them and they loved it!!! Its probably one of the healthiest dips we have ever made. It would be perfect for superbowl!!!!

1 (24 oz)canister cottage cheese

2 tomatoes, diced

2 avocados, diced

1/2 c. canned corn, drained

3 green onions, chopped

1/2 tsp. garlic powder

salt and pepper to taste


Spoon cottage cheese into a medium-sized bowl. Fold in remaining ingredients until well combined. Serve with Doritos.


Smothered Burritos

Adults and kids alike will love this! The sauce as simple as it is gives your normal burrito. Any leftovers are good for taco salad and I freeze the other half of the tomato soup to use for next time because after all there will be a next time.

1 pound ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (4.5 ounce) can diced green chiles
1 (16 ounce) can refried beans
half a (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
burrito-sized flour tortillas, warmed
shredded cheddar cheese

shredded lettuce
chopped tomatoes
shredded cheddar cheese
chopped green onions
sliced black olives

Brown ground beef in a skillet over medium-high heat and drain. Stir in chili powder, cumin, garlic powder, onion powder, salt and pepper. Stir in the green chiles and turn off heat; keep warm. Warm the refried beans in a small skillet over low heat.

In a saucepan, combine the tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through.

Place a warmed tortilla on a plate and spread some of the refried beans into the center; sprinkle with cheese, then spoon some of the ground beef mixture onto the center. Tuck in the ends of the tortilla and carefully fold into a burrito. Spoon some of the enchilada sauce over the burrito and top with additional cheese and garnishes. Repeat with remaining tortillas. Serves 4-6



Oven Baked Chicken Fajitas

adapted from

I found this recipe and wanted to try it but also change it up a little. On the original recipe she uses spices I just found I liked it better and it was super easy and sooo yummy with the seasoning packet.

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
1 pkg. McCormick garlic lime chicken fajita seasoning (as shown in picture)
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole - if desired

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

SwEeT CaRoLiNe


Panda Express Chow Mein

One of my kids favorite things to eat is noodles and this is a great way to throw in some vegetables :) ALl my kids remarked how much this tasted like Panda Express without me even bringing it up.

1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated
ground black pepper, to taste
2-3 Tbsp. vegetable oil
3 (5.6 oz) packages refrigerated Yaki Soba noodles
2/3 c. chopped celery (chopped diagonally)
1 medium-sized onion, thinly sliced
2 c. chopped cabbage

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.

Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.

Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.

Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.


Baked Ziti

I know there are woman out there who are looking for more ground beef recipes. I can never have enough of these recipes. I am not a lasagna fan but my kids love it so this is our compromise. I ate my whole bowl like a big girl :) This goes great with salad and garlic bread too!!

1 lb lean ground beef
1 cup onions, chopped
2 garlic cloves, minced
1 (32 ounce) jars meatless sauce
1 cup chicken broth
1 teaspoon dried oregano leaves
1 (16 ounce) packages ziti pasta, cooked and drained
shredded mozzarella cheese
1 cup grated parmesan cheese

Preheat oven to 350 degrees. In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently. Stir in spaghetti sauce, chicken broth, and oregano.

Reduce heat and simmer for 10 minutes.

Stir 1 cup of the sauce into the cooked ziti noodles.

Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.

Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.

Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.

Cover and bake 20 minutes.
Sprinkle with remaining mozzarella and Parmesan cheese.
Return to oven and bake uncovered for 10 minutes or until heated through.


Chicken & Dumpling Bake

My husband thought this was a cross between chicken pot pie and dumplings. He told me to give him one scoop and then he went back for 2 more. Its a simple recipe if you do like I did and cook a small chicken the day before and then take it apart for casserole another day. I really like this and I don't get into casseroles much. The nice thing is you can do so many variations with this: you could add a half bag of peas and carrots or just peas, or add pre cooked bacon crumbles on it after it came out of the oven. Or celery or corn would also be good in it.

3-4 cups of cooked chicken
1/4 cup (1/2 stick) of unsalted butter
1 cup self-rising flour
1 cup milk
2 cups chicken stock/broth
1 can Campbell's cream of chicken soup

If you are using fresh, raw chicken, please see cook's notes* at the bottom of the recipe. Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir.

Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown.

* The recipes cooks notes:

Use rotisserie chicken, leftover precooked chicken, canned chicken or 3 to 5 pieces of raw chicken - chicken breasts, mixed chicken parts. Poach raw chicken in the chicken broth or stock in a medium sized saucepan. Cook on a low simmer for about 15 to 20 minutes or until chicken is mostly done. It will finish cooking in the oven. Remove the chicken and set aside to cool but reserve the stock. To substitute all purpose flour, use 1 cup of flour and add 1-1/4 teaspoon of baking powder plus 1/8 teaspoons of salt. Leftovers reheat nicely, but casserole does not freeze well.

Sweet Caroline


Baked Potato Casserole


For new years I made potato skins one of my husbands must have party foods. I always save the pulp from the skins for later use so when I found this recipe I was excited to try it out. It was PERFECT!!! THE only downfall now my husband wants the potato skins all the time so we can have these too. Oh well I aim to please. You can also make baked potatoes for a different meal and throw in extra for this one then scoop out the pulp and have it ready for another day. See 2 sides done pretty easily.

9 medium russet potatoes

4 ounces cream cheese

1/2 cup sour cream

4 tablespoons butter

3 cloves garlic, finely chopped

1/2 to 3/4 teaspoon salt

1/4 teaspoon pepper

1/4 to 1/2 cup milk (if potatoes are too thick)

1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried

2 1/2 to 3 cups shredded cheddar cheese

canola oil to fry in

sour cream, if desired

3 green onions, sliced

Bake potatoes at 350° for about an hour, or until potatoes give when squeezed gently with an oven-mitted hand.

When potatoes are done, cut in half and carefully scoop out insides, leaving about a 1/4-inch layer of potato inside. Set skins aside*.

Place potato insides in a large bowl or the bowl of a standing mixer. Mix briefly to break potatoes down a little. Add cream cheese, sour cream, butter, chopped garlic, and about 1/2 teaspoon salt and 1/4 teaspoon or so of pepper. Beat until thoroughly mixed, but don't mix to the point of gumminess. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes.

Spray a large casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan.

Cover with foil and bake for 40 minutes at 325°.

Immediately after removing from oven, cover the top with 1 cup of cheese. Then sprinkle with about 2/3 of the bacon and sliced green onions, if desired. Allow to sit for about 10-15 minutes before serving. The heat from the potatoes will melt the cheese perfectly.

Makes about 6-8 servings

*Now you can use the skins to make the baked potato skins recipe I have on my blog :)


Slow Cooker Beef Brisket

Have you ever tried beef brisket? it can be a more costly cut of beef but it is so tender that once in awhile you just have to do it. I was honestly a little nervous about this recipe because my husband isn't a big chili sauce kind of guy but he loved it and so did the rest of the family. And I loved it for a few reasons 1) I think chili sauce and roast go together like peanut butter and jelly. I like to dip my pot roast in chili sauce :) 2) It was soooo easy to throw together and let it cook all day. My hubby was so worried it would be dry and kept asking if I should turn it off but after 8 hours it was sooo moist and tender he had to eat his words. (Thursday I will be posting the potato recipe I made with it that is now one of my families most favorite potato recipes.)

1 (3 pound) beef brisket
2 (12 ounce) bottles chili sauce (I used my homemade bottled chili sauce)
1 (1 ounce) envelope dry onion soup mix
2 teaspoons garlic powder

Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

Serves 6


Italian Chicken Bacon Pasta

adapted from

This was one of those meals that started out as something else then after I kept adding and adding it turned into a excellent meal!!! Love those kind of meals ....unexpected success!!

2 pkg cream cheese
2 pkgs Italian dressing
2 cans cream of chicken soup
1 tsp garlic salt
4-6 chicken breasts
Green onions chopped
1 cube butter cut in chunks
Cooked bacon cut in chunks
1 pkg Spaghetti noodles
1 cup Heavy whipping cream
shredded parmesan cheese

Place chicken in crockpot. Sprinkle with Italian dressing. In a small pot cook the cream of chicken and cream cheese until soft add garlic salt. Pour over chicken and cook on low for 4 hours. A half hour before serving pour in heavy cream, bacon, butter and onions. Cook noodles according to package directions add to crockpot. Sprinkle with parmesan cheese.Stir well and serve.

Serves 12 (we go big around here so we always have leftovers)