Nov 24, 2015

Pilgrim Hat Cookies

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Cook's Note: I saw these adorable cookies on Southern Living's Facebook page and thought to myself "Wow, my child would LOVE to make this with me!" It looked too easy to pass up. We enjoyed making these and will serve them at Thanksgiving for a kid's dessert. You can't get any easier and cuter than this!

What You Will Need: 

1 package of Fudge Stripe Cookies
1 package of Miniature Reese's Cups (unwrapped) 
1 small package of Reese's Pieces 


Lay each Fudge Stripe Cookie face down, place a dollop of icing on top and place the Reese's Cup on top and push to spread the icing. Place a small dot of icing on a Reese Pieces and push the candy on the side of the Reese's cup.

There you have it! A simple and fun dessert that the children at your Thanksgiving feast will LOVE! 

This "Pinspirations" comes from Southern Living

Nov 23, 2015

Crock Pot Hot Chocolate

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Cooks Note: Today was our first really cold day of the season. I am talking 24 degrees for the low, so the kids were ready for some hot chocolate when they arrived home from school. I saw this on Pinterest and I am not going to lie, I thought why would you make it from scratch when you can have it done in 2 minutes from the microwave or the Kuerig? Well, now I know why. This is very simple to put together, but you have to make sure to think ahead, because it takes 2 hours to cook. But, when it was done it was the most decadent, smooth, creamy, delicious hot chocolate I have ever tasted, hands down. My sister said she felt like she was drinking a chocolate chip cookie. The kids loved it, and I know you will too. This is now the only HC we will ever drink. 

Note: I added a small packet of Truvia to the mix since I used semi-sweet chocolate chips.
Serves 6-8


  • 1.5 Cups whipping cream (I used half and half)
  • 1 14 oz can sweetened condensed milk (I used the lite version)
  • 6 Cups milk (whatever you prefer, I used 1%)
  • 1 teaspoon vanilla
  • 2 Cups chocolate chips (Milk or Semi-Sweet, whichever you prefer)
  • I added one small Truvia packet


  • Stir together the cream, milks, vanilla and chocolate chips in the crock pot.
  • Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips have melted. Stir again before serving. Garnish as desired. 
TIP: To change it up a bit, you could always use white chocolate chips or add a little mint extract for a chocolate mint flavor. 

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Nov 16, 2015

Broccoli Slaw Chicken Salad

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Cook's Note: I love broccoli slaw and I saw this recipe on Pinterest and thought I'd give it a try - I wanted something yummy, healthy and DIFFERENT and this seemed to fit the bill. I really liked this recipe and hope you will try it! This is similar to our Chinese Ramen Noodle Chicken Salad recipe, the only difference is that this recipe uses broccoli slaw instead of cabbage and also a different oil. Who doesn't love salad?

What You Will Need:

2 Packages of Ramen Noodles (Chicken Flavor)
2-3 Small Chicken Breasts (cooked and chopped or shredded)
1 package Broccoli Slaw
1/2 cup Slivered Almonds (toasted in a pan)
1/4 Cup Sunflower Seeds
1/2 bunch of green onions, finely chopped
1/2 cup Sugar
3/4 cup Vegetable Oil
1/3 White Vinegar


In a large bowl (with lid) ....crush the ramen noodles in the package by squeezing and breaking the pieces. Open the package and dump the crushed up noodles in the bowl (take out the flavor packs and set aside - you will use only ONE package of the flavoring). Add in chicken, broccoli slaw, almonds, sunflower seeds, green onions.
In another bowl mix together one packet of the chicken flavor, sugar, vegetable oil and vinegar. Stir well and pour over the salad and mix thoroughly.
This salad tastes better if it sits for at least 30 minutes and even better overnight (it marinates better).
This "PINSPIRATION" comes from

Nov 1, 2015

Chicken Bacon Ranch Casserole

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Cook's Note: I was in need of a recipe that I had on-hand ingredients for and I ran across this gem on Pinterest. Of course, I didn't have ALL of the ingredients that the original recipe called for, so of course, I changed it and made it my own. This recipe is DELICIOUS and I think we will be making it again VERY VERY SOON! 

What You Will Need: 

1 lb Ground Chicken Breast
1 tsp Cavender's All Purpose Greek Seasoning
2 Cans of Cream of Chicken Soup (Suggest Making your OWN: RECIPE HERE)
1/2 Bottle Ranch Dressing
4-5 Slices of Cooked Bacon (I used Turkey Bacon)
1 Box of Elbow Macaroni (or pasta of your choice)
1 Cup Cheddar Cheese
1/2 Cup of Cracker Crumbs


Preheat oven to 350 degrees. 

Cook pasta according to the package directions. Drain and set aside. 

Brown ground chicken breast in skillet, seasoning with Cavender's seasoning if you have (otherwise, use salt and pepper to taste). 

If you are making your own Cream of Chicken Soup, double that recipe (and I highly suggest that you make your own because of 2 reasons: 1) It tastes a million times better 2) the canned version is straight chemicals). 

Mix the Cream of Chicken Soup, Ranch Dressing, Bacon, Pasta, cooked Ground Chicken Breast and Cheese together and place into a large 9x13 casserole dish (sprayed with non-stick cooking spray). Top with cracker crumbs and bake for 30 minutes or until toasty brown on top. 


This "Pinspiration" comes from: Plain Chicken