Tuesday, September 20, 2016

Chicken Cordon Bleu Bundles

  • This comes from One Krazy Cookie. My friend made it and raved about it, so here ya go! These would be perfect for kids' school lunches of for a dinner on the go!
  • 2 cans of crescent rolls
  • 1 package of thin sliced ham (lunch meat)
  •  slices of swiss cheese
  •  2- 2 1/2 cups shredded cooked chicken
Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet.
  • .Layer one or two slices of ham, 1 slice of cheese.
  •  Then add a small amount of shredded chicken on top. 
  • Fold the edges of the ham around the cheese and chicken.
  • Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle. 
  • Bake at 375 degress for 18-20 minutes or until lightly browned. 

Tuesday, August 30, 2016

3-Ingredient Sloppy Joes

Okay I love easy meals, but easy doesn't always equal delicious, but this one definitely defies those odds! Best sloppy joes I've had! This is a great meal to make ahead, cool, then freeze in ziploc bags to heat and eat later! Recipe from eatingonadime.com!

1 lb ground beef
1/8 cup brown sugar
1/8 cup mustard
1/2 cup ketchup

Brown ground beef; drain. Add remaining ingredients and let simmer for 5 minutes before serving. Serve on ciabatta rolls!

Monday, August 22, 2016

Mixed Berry Cobbler

This one is from bakeorbreak.com and we loved it! My daughter is 8 and wanting to do more cooking/baking and she made this all by herself for breakfast today--love recipes like that!


  • 3 cups assorted berries
  • 1/2 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
    1 teaspoon vanilla extract


  1. Preheat oven to 375°F. Grease a 9”x 6” rectangular or 8” round baking dish.
  2. Place the berries in prepared pan. Drizzle with the lemon juice.
  3. Whisk together the flour, baking powder, and salt. Set aside.
  4. In a medium bowl, beat the butter, brown sugar, and vanilla until well-blended. Mix in the dry ingredients until mixture resembles crumbs. Drop the dough evenly on top of berries.
  5. Bake for 30 minutes, or until the top is lightly browned and fruit is bubbly.


This is easily doubled to fit a 9x13 baking dish!

Frozen Lemonade Pie

Another from hip2save.com, her picture too! This was so amazing, perfect for hot summer weather!

For the crust:
2 Cups Graham Cracker Crumbs
7 Tablespoons Butter – melted
1/4 Cup Sugar
For the Filling:
1 – 6oz. can Frozen Lemonade Concentrate, semi defrosted
1 – 140z. can Sweetened Condensed Milk
2 cups Heavy Cream
Optional Garnish:
Extra Whipped Cream
Slices of Lemon
Directions: Combine graham cracker crumbs and melted butter and press into a 9 inch pie pan. Bake at 350 degrees for 7 minutes. Let cool completely.
Whip heavy cream into stiff peaks and set aside. In a separate bowl, combine condensed milk and frozen juice concentrate. Fold in the mixture with the whipped cream and pour on top of the cooled pie crust. Smooth out the top and place in freezer overnight or until frozen.
Set out pie a few minutes before serving and garnish with additional whipped cream and sliced lemon if desired. Serves 8

Easy Peach Cobbler-3 Ingredients!

I got this from Colin over at hip2save.com and it is really amazing and so super easy!!
1 box yellow cake mix
2 cans sliced peaches, heavy syrup
1 stick butter, chilled

Preheat oven to 375 and grease a 9x13 pan. Later half of the cake mix in the bottom of the pan, then pour peaches evenly over top (with syrup). Layer the rest of the cake mix over peaches. Grate chilled butter with a cheese grater, then sprinkle evenly over the top. Bake 45 minutes or until lightly golden brown. Serve with vanilla ice cream and whipped cream!

Tuesday, February 16, 2016

Pumpkin Spice Blondie Cookie Bars

This is a Nestle recipe and well worth making! I had stocked up on Target's Halloween clearance after the holiday, so I had a bunch of these chips in my freezer. Enjoy!


  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter or margarine, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Pumpkin Spice Morsels, divided 
PREHEAT oven to 350°F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, baking powder and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in 1 1/3 cups morsels. Spread into prepared pan. Sprinkle with remaining 1/3 cup morsels.

BAKE for 20 to 25 minutes or until top is golden brown. Cool in pan on wire rack. Cut into bars. Store tightly covered.

Easy Cheesy Breadsticks

These are THE most amazing breadsticks everrr!! You really need to plan a meal AROUND these ASAP! Thanks, Creative Juice for this recipe that will be used a lot, I can tell!

  • 3¾ cups bread flour
  • 1 tsp. sugar
  • 1 packet dry active yeast (instant or rapid rise)
  • 1½ cups of hot (not boiling) water
  • 2 Tbsp. oil
  • 2 tsp. salt
  • 4 Tbsp. butter
  • 2 cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  1. Combine the flour, sugar, and yeast into a stand mixer with the hook attachment and stir to combine.
  2. With the mixer on low, slowly add the hot water and oil.
  3. When the dough starts to come together, add the salt.
  4. Continue to mix on low until the dough comes together to form a ball on the hook and the bowl looks ‘clean’. You may need to add a bit of water or flour to find the right balance for the dough.
  5. Remove the ball of dough from the hook and knead it by hand on a lightly floured surface.
  6. Oil a large bowl and place the dough inside and cover it with plastic wrap.
  7. Keep the dough in a warm place and allow the dough to double in size – this takes about 45 min-1 hour (20-30 min with rapid rise yeast)
  8. When the dough is doubled in size, turn it out of the bowl onto a lightly floured surface.
  9. Cut the dough in two pieces. Roll and shape the dough into two large pizza rounds about ½ in in thickness.
  10. Brush melted butter over the top of the dough.
  11. Sprinkle with parmesan cheese and then mozzarella cheese.
  12. Bake at 400 degrees for 15-20 minutes.
  13. Allow to cool and then cut into strips using a pizza cutter.

Thursday, February 11, 2016

Swig Sugar Cookies

These are big out in Utah at the Swig Drive-Thru and really should be everywhere as far as I'm concerned! They are amazingly delicious! Thanks to No Biggie for the recipe!

Okay, here’s the recipe:

Swig Sugar Cookie Recipe
Dry ingredients:
  • 6 cups flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tarter
Wet ingredients:
  • 2 sticks (salted) butter (1 cup), room temperature
  • ¾ cup vegetable oil
  • 1¼ cup sugar
  • 1 cup powdered sugar
  • 2 tablespoons water
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
For the Icing:
  • 1 stick (salted) butter, room temperature
  • ⅓ cup sour cream
  • ¼ teaspoon salt
  • 2-3 tablespoons milk
  • 4 cups powdered sugar
  • ¼ teaspoon vanilla
  • 1 – 2 drops red food coloring (I just left mine white)
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl with a metal whisk, mix together flour, salt, baking soda, and cream of tarter. Set aside.
  3. In the bowl of a standing mixer, cream together the butter and sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat the eggs in one at a time until combined. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
  4. Using a 1½inch ice cream scoop, scoop out the cookie dough into uniform sized scoops onto a parchment lined baking sheet pan. 12 cookies per pan. With this size of ice cream scoop, you can get about 40 to 48 cookies from this recipe.
  5. Place 2 tablespoons sugar in a small dish with a pinch of salt, use more if needed. Take a drinking glass or something about 2 inches in diameter (I used an empty Star Bucks frappuchino glass…you know the kind shaped like an old fashioned milk glass?…it worked great!). Dip it into the sugar (you may need to press the glass into the first cookie dough scoop to grease it up for the sugar to stick to the glass). Press the glass into the cookie dough scoops to form a jagged edge around the cookie. The dough will spill past the edge of the glass. You might need to use your fingers to press pieces of the dough back into the cookie. Repeat this process of dipping the glass into the sugar and pressing it into each scoop of sugar cookie dough.
  6. Bake the cookies for only 8 minutes. You don’t want to over bake. You can either let them cool right on the pan (because they are not baked that long in the oven, that is if you have enough baking pans for the rest of the cookies…this is what I did), OR you can gently move the cookies onto a cooling rack and let them cool completely this way.
  7. For the Icing:
  8. Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined. Using a rubber spatular add a big dollop of icing onto each cookie. With the backside of a spoon, spread the icing over the center circle of the cookie. Let the icing dry and set to the touch and then store in an air-tight container in the fridge. I used a 9×13 glass pyrex dish with plastic wrap over the top and parchment sheets between the stacked cookies, and it worked great.These cookies are served chilled because of the sour cream in the pink frosting.

Sloppy Joe Puffs

Thanks to It's a Keeper for this recipe. I do not really like Manwich or canned meats, so I made my own sloppy joe meat recipe in the crockpot all day, but used the same process! Your kids will like them--perfect for lunches, too!
  • 1 pound ground beef
  • 1 (16 oz) can Manwich (any variety) or your own Sloppy Joe recipe
  • 1 package (8 ct) canned biscuits
  • Shredded cheddar cheese
  1. Prepare Manwich according to package directions.
  2. Meanwhile, spray a muffin pan with non-stick cooking spray.
  3. Flatten biscuits and place them in the muffin pan so that they form a cup shape.
  4. Fill each biscuit cup with prepared Manwich.
  5. Top with shredded cheese.
  6. Bake in a 375 degree preheated oven for 12-15 minutes or until biscuits are golden and cooked through.
diced 2 cloves garlic, minced 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup water 3 tablespoons Worcestershire sauce 1 teaspoon yellow mustard 2 tablespoons packed brown sugar 1 cup ketchup 3/4 cup BBQ sauce

Recipe: http://www.centercutcook.com/slow-cooker-sloppy-joes/

Frozen Hot Chocolate

This is from freebies2deals' instagram! It has become one of our favorite treats this winter! It's the knock-off frozen hot chocolate from Serendipity!

1 cup milk
3 cups ice
3/4 cup hot cocoa mix--or about 5 packets

*Blend all ingredients in blender. Top with whipped cream, chocolate shavings, sprinkles, or crushed candy canes!

Tuesday, February 9, 2016

Mini King Cakes

These are a perfect Mardi Gras treat for a crowd! My friend made these with her Kindergarten class and they loved it!!

Refrigerated cinnamon roll dough (tubes)
Cream Cheese
Pie filling/berries of choice

Roll out cinnamon roll dough, 2 for each, rolled together in a circle. Bake as directed on package. While they are baking, color icing green, yellow, purple. Frost warm cinnamon rolls, then put a dollop of cream cheese in the center and top with berries/pie filling. Enjoy!

Saturday, January 23, 2016

Cheeseburger Soup

This is one of our new favorites! Thanks to The Recipe Critic for this recipe! (I tweaked it just a little by omitting the onions, celery, and carrots)!

  • ½ pound ground beef (use 1 pound)
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • ¼ cup all purpose flour
  • 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
  • 1½ cups milk
  • ¾ teaspoon salt
  • ¼ to ½ teaspoon pepper
  • ¼ cup sour cream
  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.