May 29, 2013

Nutella Rice Krispie Treats

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Cook's Note: it really doesn't get any easier than this !!!! I didn't change a thing. 

What You Will Need:

3 tablespoons butter
1 package mini marshmallows 
6 cups Rice Krispies
1/3 cup Nutella 

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.  Add Nutella and Cereal. Stir well, until combined.  Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if eaten fresh!

This "Pinspiration" comes from Nesting Project 

May 27, 2013

Pineapple Upside Down Cake

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Cooks Note: My Dad LOVES Pineapple Upside Down Cake, you might even call him an expert on the subject. So when I saw this on Pinterest and my parents were coming for dinner, it was a no brainer. This was VERY simple to make and was super tasty. I will make it again this Summer and is great for BBQ's. In the instructions it did not say how long to cook it for, so I assumed it would be for however long the cake needed to cook, wrong. It cooked for almost an hour, so watch it. Hope you like it as much as my Dad did, enjoy!
  • 1 Can Pineapple Slices
  • 2/3 Cup Butter (melted)
  • 3/4 Cup Brown Sugar
  • 1 Box Yellow Cake Mix
  • 1 Jar Maraschino Cherries
  • 1/2 Cup Chopped Pecans (optional)
  • Cast Iron Skillet
  1. Mix melted butter, pecans and brown sugar in a bowl
  2. Line Skillet with pineapple slice halves all the way around and cover the bottom with whole pineapple slices (but not overlapping)
  3. Pour brown sugar mixture over pineapple slices
  4. Place a cherry in the middle of the slices laying flat in the skillet
  5. Prepare cake mix in separate bowl according to directions
  6. Pour over pineapple slices
  7. Place skillet directly in oven @325 for 40min to an hour
  8. Let cool for 10 minutes in skillet
  9. Loosen the cake from the skillet by running a butter knife along the side if of the skillet
  10. Place a plate upside on top of the skillet and carefully flip the skillet over to let the cake fall out of the pan onto the plate and flip back over quickly
Pinspiration from Top this Top That

May 26, 2013

Sloppy Joe's

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Cooks Note: Everyone loves Sloppy Joe's. The love affair begins in Elementary School and as our tastes evolve there are always those old faithful meals we love forever. This is a great recipe, it has all of the ingredients that make it taste like classic Sloppy Joes. This is not fancy, it is just good. This recipe called for cheese on top, which would probably be great. but since I am used to it without, that is the way I did it. Make this during the week, double up the recipe and freeze for another night when you have less time. Enjoy!


2 lb. lean ground turkey (or beef)
1 chopped brown onion
1 chopped green bell pepper
2 TB olive oil
4 cloves chopped garlic
1 TB mustard
2 cups ketchup
1 cup tomato paste
2 TB brown sugar
2 tsp. kosher salt, divided
2 tsp. freshly ground black pepper, divided

  1. In a large pan, brown meat with 1 tsp. salt and 1 tsp. pepper over medium heat.  
  2. Drain and set aside.
  3. In same pan over medium heat, stir together olive oil, onion, green pepper, garlic, 1 tsp. kosher salt, 1 tsp. pepper until veggies are soft.  Drain liquids.  Add back the browned meat to pan.
  4. Stir in mustard, ketchup, tomato paste, and brown sugar.  Stir to incorporate well.  Bring to simmer.  Let simmer for 30 minutes, covered.  
Can be made ahead of time, and reheated for serving.
Serve warm on hamburger buns.

Pinspiration from Chew Out Loud

Grilled Bacon Wrapped Shrimp

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Cooks Note: Happy Memorial Day Everyone! I am sure everyone is looking for grilling recipes to kick off the Summer season, and here it is. I had some shrimp in the freezer and I was trying to figure out what to do with it, and BAM, Bacon! I seasoned them up, put some oil to make them juicy and give them more flavor and threw them on the grill. I served them with a nice green salad and some couscous for a healthy Summer meal. Try them and let me know if you like them. I know I will be doing this again soon. Happy Memorial Day! Enjoy! 

  • 12 strips bacon
  • 24 medium shrimp, peeled & deveined
  • Seasoning (Salt, Pepper, Garlic, Lawry's)
  • Olive Oil
  • 1 T Light Brown Sugar
  • 24 Small Toothpicks

  • Directions
    1. Cut each slice of bacon in half
    2. Season defrosted, peeled, deveined shrimp with seasoning and a drizzle of olive oil
    2. Wrap each shrimp in one of the bacon halves and secure with a toothpick
    3. After all of the shrimp are wrapped, drizzle one more time with olive oil and sprinkle with 1 Tablespoon light brown sugar
    4. Grill for 3-4 minutes per side until bacon is fully cooked.

    May 9, 2013

    Easy Huevos Rancheros

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    Cooks Note: So, it doesn't happen very often, but this one is not one of my faves, and I hate to say that, because it wasn't bad, it just wasn't great. As I ate it I thought of several things I might do differently if I were to make this again. One being, I would not cook it as long as it calls for. I think 35-40 min dried the eggs out a little. Also, it could use some meat, sausage, bacon or even ham, I think it would add a little more depth to it. And lastly, the salsa was good on it, so why not incorporate that and add a can of Rotel? That is how I will make it next time. Try it and let me know what you think. Enjoy!

    • Nonstick cooking spray
    • 1 32 ounce package frozen fried potato nuggets
    • 12 eggs
    • 1 cup  milk
    • 1 1/2 teaspoons  dried oregano, crushed
    • 1 1/2 teaspoons  ground cumin
    • 1/2 teaspoon  chili powder
    • 1/4 teaspoon  garlic powder
    • 1 8 ounce package shredded Mexican cheese blend
    • 1 16 ounce jar thick and chunky salsa
    • 1 8 ounce carton dairy sour cream
    • Snipped fresh cilantro
    1. Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange potato nuggets in dish.
    2. In a large mixing bowl combine eggs, milk, oregano, cumin, chili powder, and garlic powder. Beat with a rotary beater or wire whisk until combined. Pour egg mixture over potato nuggets.
    3. Bake for 25 to 30 minutes or until a knife inserted near center comes out clean. Sprinkle cheese evenly over egg mixture. Bake about 3 minutes more or until cheese melts. Let stand for 10 minutes before serving. Top with salsa, sour cream, and cilantro. Makes 12 servings.
    This Pinspiration from Better Homes and Gardens

    May 8, 2013

    Parmesan Turkey Meatloaf

     photo e0696718-4814-48c3-acce-f1b3c736a7d3.jpg

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    Cook's Note: I found this recipe on Pinterest and it looked delicious, so I thought I'd give it a whirl... WOW - this meatloaf was awesome and most people don't say that about meatloaf! It tastes like Chicken Parm - really really good! Give it a try - this is something the whole family will love! 

    What You Will Need: 

    1 pounds ground turkey breast (all white meat)
    1 eggs
    1/2 cup breadcrumbs (I like 4 C Seasoned Breadcrumbs)
    2 tablespoons Italian Seasoning
    2 cloves garlic, minced
    1 small onion, minced
    1/2 cup Parmesan cheese, grated
    1/2 cup tomato sauce
    1/2 cup Italian cheese, shredded
    Sea Salt and Ground Pepper to taste


    Preheat oven to 350 degrees. In a large mixing bowl, combine the ground turkey, eggs, bread crumbs, Italian seasoning, Cavander's Greek Seasoning, garlic, onion, salt and pepper and Parmesan cheese. 
    Bake 1 hour or until internal temperature of meatloaf is 165 . When 15 minutes remain, remove from oven and sprinkle Italian shredded cheese over top. Allow to cool, then slice and serve! 

    This "Pinspiration" comes from Rachel Schultz

    Chicken Spaghetti

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    Cooks Note: When I started making this I didn't like the fact that it was Angel Hair and not Spaghetti, but after eating it I realize it will work either way. My son says it needs more chicken, but it was fine with me. So, if you have boys, you might want to add a little more. I also didn't "sprinkle" the cheese like it said, I covered the top with a layer of the Mexican cheese AND Parmesan. This was good, easy and a "do again". Enjoy!


    8 ounces angel hair pasta
    2 cups chopped, grilled chicken or 1 large can of chicken

    1 can (10 3/4 ounces) cream of mushroom soup (98% fat free or regular)

    1 can (10 3/4 ounces) cream of chicken soup (98% fat free or regular)

    1 can (10 ounces) Rotel diced tomatoes and green chilies, undrained
    8 ounces sour cream

    Sprinkling of Parmesan or Mexican-blend cheese

    Preheat oven to 350 degrees.
    Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.
    Original Pinspiration from Boomerbrief

    May 7, 2013

    Rosemary Sweet Potatoes and Italian Chicken

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    Cook’s Note: A dear friend of mine made this dish once when she invited me and my husband over for dinner and I fell in love and asked her for the recipe. I’ve made this several times and everyone loves it. I have tweaked this recipe slightly. This recipe is SO incredibly easy and delicious – why not make it part of your dinner rotation? I know that I will continue to make this recipe for my family for years to come!

    What You Will Need

    1/2 cup Bottle of Italian Dressing (try Kraft Zesty Italian)
    3 Tbsp. brown sugar
    1 Tbsp. chopped fresh rosemary
    3-4 medium sweet potatoes cut into wedges
    3-4 chicken breasts (cubed)


    Heat oven to 375ºF. Mix dressing, sugar and rosemary in a large mixing bowl. Next, add potatoes and chicken; toss to coat. Transfer potatoes to a large glass casserole dish.

    Bake about 1 hour or until potatoes are tender and chicken is done (165ºF).


    This "Pinspiration" comes from my Friend! 

    Cream Cheese Corn

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    Cook's Note: Tonight I needed a quick but yummy side dish that everyone would like. I really get sick of the same old, broccoli with butter, salad with balsamic, rice, you know, the usual sides you make in a pinch. So I found this one on Pinterest and the whole family raved. I added bacon for some color, and I used a little less red pepper flakes, cause we aren't spicy people, but it was really yummy and I will be making it again for sure. Enjoy!

    What You Will Need:

    1lb Corn (thawed or fresh)
    1T Butter
    3 oz. Cream Cheese
    Red Pepper Flakes to taste
    Salt and Pepper to taste
    3 Slices bacon, crispy and crumbled


    In a medium saucepan combine – corn, butter, and cream cheese. When it is heated through and cream cheese is melted season with salt, pepper and red pepper flakes. Crumble bacon on top.

    This "Pinspiration" comes from Budget Savvy Diva

    May 5, 2013

    Stuffed Mushrooms

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    Cook's Note: My Mom has been making this since I can remember. It is easy, delicious and only requires 3 ingredients. Personally, I don't like mushrooms, but I LOVE these. Try them, I know you will love them too. Enjoy!

    What You Will Need:

    1 Package Ground Sausage (regular)
    1 Brick Cream Cheese
    2 Packages Mushrooms (fresh)

    • Pre-Heat oven to 350 degrees
    • Line cookie sheet with foil
    • Brown Sausage in skillet
    • Place entire brick of cream cheese in skillet and stir until melted and combined.
    • Remove mushroom stems and wash and pat mushrooms dry
    • Fill each mushroom with filling so it is heaping, but will still sit upright on foil lined cookie sheet
    • Once all mushrooms are filled, place cookie sheet in oven for 10-15 min or until mushrooms looked slightly browned on top, remove and serve

    This Pinspiration comes from My Mom

    Crock Pot Chicken Fajitas

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    Cook's Note: If you read this blog at all, you will know that I favor Crock Pot or Slow Cooker recipes because I work full time and don't have time for long and complicated recipes - I like to just throw the ingredients in and forget about it until its dinner time. That being said - this is one of my favorite new recipes because its so easy and really delicious. Plus, it makes good leftovers! Great for busy parents that want a nutritious meal for their kids! 

    What You Will Need:

    3-4 Chicken Breast
    2-3 Peppers (I like choosing different colors to make it pretty: Green, Red, and Yellow- SLICED)
    1 Onion, diced or chopped
    2 tablespoons Cilantro (chopped)
    1 Package of Taco Seasoning
    Flour tortillas
    Toppings – such as sour cream, salsa, shredded Mexican cheese, guacamole, etc.

    Prepare the peppers, cilantro and onions and then put them in the slow cooker. 
    Next, place chicken on top of the pepper/onion mix.
    Sprinkle taco seasoning on the top of this. 
    Cook on low for 6-8 hrs (or high for 3-4)

    When it's done, just shred up the chicken and then mix in the juices from the bottom. Serve on tortillas or turn into burritos. Add any toppings you like.

    This "Pinspiration" comes from Eat At Home Cooks

    May 4, 2013

    Chinese Ramen Noodle Chicken Salad

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    Cook's Note: This recipe comes from my Mom  - she made it for us off and on over the years while I was growing up and I loved it then and I love it now. I make it a few times a year and its super yummy! She got the recipe from a family friend and now its sill one of my favs.... I highly suggest you try this one. It's rather simple to make and its one of those recipes that is actually better if it sits over night and you eat it the next day (allows the dressing to really soak in!) 

    What You Will Need:

    2 skinless chicken breasts (chopped)
    1/2 cup onion (fine and diced)
    1/2 head of cabbage (thinly sliced)
    1 tbsp. toasted sesame seeds
    1/4 cup slivered almonds (toasted in a pan with olive oil)

    Mix all above ingredients together in a large bowl.

    Next, in a side bowl, mix the dressing together:

    2 tbsp sugar
    1 tsp sea salt
    1/2 tsp pepper
    1/2 cup olive oil
    3 tbsp rice wine vinegar


    Pour the dressing over the salad and toss well.

    Add in 1 package of crushed ramen noodles and mix well again - ENJOY! 

    This "Pinspiration" comes from my mother

    May 3, 2013

    Crock Pot Carnitas Tacos

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    Cook's Note: I had a couple of pork tenderloins and corn tortillas so I thought, CARNITAS! This is simple and easy and tastes delish. This would work well with beef or chicken too. Get your favorite fixings and make it a Taco night. Enjoy!

    What You Will Need:

    3lb Pork Tenderloin or two smaller tenderloins (you will have left overs)
    Salt, enough to generously season the tenderloins on one side while in the crock pot
    Pepper, enough to season one side of the tenderloins while in the crock pot
    Cumin, 1 tsp.
    2 cloves of garlic, peeled
    1 1/2 cups Chicken Broth

    To Serve and Optional Sides:
    Corn or flour tortillas wrapped in foil and warmed in oven
    Shredded sharp cheddar cheese
    Sour Cream
    Minced or sliced black pitted olives
    Black Beans
    Limes for squeezing


    Generously sprinkle the pork with salt, pepper, and cumin. Place the garlic cloves in the crock pot. Add chicken stock and liquid smoke. Set the crock pot to high for 4 hours if you have a newer crock pot, or 7 if you have an older, slow cooking crock pot until it shreds easily.

    After the cooking time, preheat the oven to 300 degrees to heat tortillas. Shred pork in the crockpot, remove tortillas from oven and serve with corn or flour tortillas and toppings of your choice.