Friday, June 28, 2013

Five Minute Slushy

I could not believe how easy these are! Not only are they easy but the kids had so much fun making them. If your kids are bored this summer this gives them something to do and something to eat. My son has a slushy maker but it's so much work and you have to clean all the parts and it only makes a little bit. You spend about $25 buying one. This my friends, is much better!

I ended up saving the ice salt packs in the freezer and the cleaning out the gallon freezer bags so the kids can reuse them. Now that they know how to do this - they can do it themselves and they have quit asking for money every time the slushy truck comes through the neighborhood! Those slushies are $2-6 and a pitcher of koolaid is only 20 cents! Talk about a genius money saver!

I've been using tropical flavors and wowing our dinner guests with these babies! They are perfect with tacos and taco salads!

Five Minute Slushy

  • 1 quart sized freezer bag 
  • salt water
  • 1 gallon sized freezer bag
  • Koolaid

Take 1-2 Tbsp if salt and place in the quart sized bag. Fill with water and freeze. One bag is completely frozen take out of the freezer and place inside the gallon bag. Pour Koolaid into the gallon bag (making sure the frozen salt pack is sealed shut so it doesn't leak into koolaid). The less you pour in, the quicker it turns slushy. Seal the gallon bag and begin shaking! Try to grip the ice pack with the gallon bag as you shake or it could tear a hole in your gallon bag. Once the liquid turns slushy, take out the ice pack and scrape off the slush into a cup. Pour the rest into the cup. Enjoy!

Recipe found on

Tuesday, June 25, 2013

Mozzarella Bites

Crispy, cheesy yumminess is what these are!

Mozzarella Bites
  • 1 package of fresh mozzarella (packaged in liquid) cut into 1 inch cubes
  • 1 egg + 1 tablespoon of water for egg wash
  • 15 fresh basil leaves, plus more for garnish
  • 30 sheets fresh wonton wrappers
  • 1 cup oil
  • 1 cup of spaghetti sauce

Whisk the egg and water together with a fork. Wash and dry the basil leaves and then stack 5 together, roll them together into a little parcel, cut them length wise into little strips. On top of one a wontons, place a mozzarella cube and sprinkle a bit of the basil on top. Brush the outside of the wonton with the egg wash. Press ends together and tuck the ends underneath. Let rest for about a minute.

Heat the oil in a large skillet on medium heat. Place wontons in the pan and cook about 8 or 10 minutes until golden brown on each side. Drain on paper towels. Sprinkle with grated cheese. Serve immediately with warm spaghetti sauce. Enjoy!

Wednesday, June 19, 2013

Saucy Franks

This dish is children's soul food! My kids loved it and it was so easy to make which is what I loved about it. It's really delicious and made the kitchen smell really yummy!

Saucy Franks

  • 1 lb hotdogs
  • 1 Tbsp butter
  • 1/2 cup chopped onion
  • 1 can tomato soup
  • 8 oz can tomato sauce
  • 1 Tbsp Worcestershire sauce
  • 1 tsp sugar
  • dash Tabasco sauce
  • 1/2 lb bowtie pasta
  • parsley

Cut hotdogs into slices or quarters. In large saucepan, melt butter and saute onions until tender. Stir in tomato soup and tomato sauce. Add hotdogs and simmer for 10 minutes. Cook pasta as directed on box. Arrange hotdogs over pasta and sprinkle with parsely (cheese optional).

Monday, June 17, 2013

Pineapple Cream Pie

What to do with extra filling - make little ones!

This is so delicious! Be sure to follow the recipe exactly as it is. My pie turned out wonderfully perfect! I changed this recipe around to make it absolutely fantastic!

Pineapple Cream Pie

  • 3 6oz packages of cream cheese
  • 14 oz can sweetened condensed milk
  • 1/4 C lemon juice
  • 3 egg yolks
  • 1 C crushed pineapple, drained

Shortbread Crust
  • 1 cup butter
  • 1/2 cup powder sugar
  • 2 cups flour
  • 1/4 tsp baking powder


  • 3 egg whites
  • 3 Tbsp sugar
  • few dashes cream of tartar

Make Crust - Preheat oven to 350 degrees. Cream butter and sugar in large bowl. In small bowl mix baking powder and flour together. Add to butter mixture and blend well. Pat into a pie plate or tart dish. Bake 12-15 minutes. Then cool.

Beat cream cheese until creamy. Add remaining ingredients and beat until combined. Pour in baked pie crust. 

For meringue:

Beat eggs whites until frothy. Add sugar and cream of tartar. Beat until stiff peaks form. Top pie with meringue and bake in 375* oven for 5-10 min. Refrigerate until firm, store leftovers in refrigerator

Friday, June 14, 2013

Chicken Veronique

Oh wowee!! This was so good I couldn't believe it! You have to try it and you'll thank me later.

Chicken Veronique

  • 4 chicken breasts
  • 6 Tbsp butter
  • 2 Tbsp orange marmalade
  • 1/2 tsp dried tarragon
  • 1/2 cup chicken broth
  • 1 lb sliced white mushrooms
  • 1/2 cup whipping cream
  • 1 tsp cornstarch
  • 4 tsp water
  • 1 1/2 cup green grapes (seedless of course)

Sprinkle chicken lightly with salt. Melt 2 Tbsp of butter in frying pan. Cook chicken over medium heat until golden on the outside. Stir in marmalade, tarragon and broth. Cover and simmer for about 15 minutes until meat is white in the center. Transfer to serving dish.

Melt remaining 4 Tbsp butter in a small pan, over medium heat. Add mushrooms and cook, stirring until liquid evaporates. Add cream and quickly bring to a boil. Blend cornstarch with the water and stir into boiling sauce. Mix in grapes. Pour sauce over chicken. Garnish with sauteed mushrooms and parsley.  Enjoy!

Wednesday, June 12, 2013

Sweet Potato Chipotle Soup

This was heaven for my soul! My kids weren't too fond of it - but I could have eaten it for days! It's creamy, tangy, sweet, spicy and bacony!

Sweet Potato Chipotle Soup

  • 4 cups pureed sweet potato (canned or fresh)
  • 2 cups chicken broth 
  • 2 cups milk (you could use coconut milk too)
  • 1 tsp of orange zest (I use a drop of doterra orange essential oil)
  • 1/4 tsp salt or more (adjust to your liking)
  • 1/4 tsp of chipotle powder or more (adjust to your liking) Knorr brand makes this and you can find it on the Latino foods isle or on the soup mix isle.

  • 1 cup diced avocado
  •  Tortilla chips
  • 1/2 cup crumbled bacon (optional)
  • sour cream (optional)

In a soup pot on medium high add potato puree, chicken broth and mil. Stir until blended and reaches a boil. Reduce to a simmer and add orange zest, salt and chipotle. Simmer for about 5 minutes. Serve and top with garnishes. Enjoy!

Tuesday, June 11, 2013

Alfredo Roll Ups

Whoa these are the best!!

Alfredo Roll Ups
  • 9 lasagna noodles
  • 2 ½ cups alfredo sauce (optional homemade recipe below)
  • 2 cups cooked, shredded chicken
  • oregano
  • garlic salt
  • 3 cups shredded Mozzarella, or cheese of your choice

The Best Garlic Alfredo Sauce: (Makes 2 1/2 cups)
  • ½ cup butter
  • 2 ounces cream cheese
  • 2 cups heavy cream (or substitute half and half)
  • 2 teaspoon garlic powder
  • ½  tsp. fresh minced garlic
  • salt and freshly ground black pepper
  • ½ tsp dried oregano
  • ⅔ cup parmesan cheese

Sauce: In a medium saucepan melt the butter over medium heat.  Add fresh minced garlic and cook for about 1 minute.  Add the cream cheese and whisk until smooth.  Whisk in the heavy cream.  Season with garlic powder, salt, and pepper.  Bring to a simmer and whisk frequently until the sauce thickens about 15 minutes.
Spray an 9×9 pan with cooking spray and line the bottom with 1/2 cup alfredo sauce.
Cook the lasagna noodles according to package directions until al dente.  Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.

Spread 2 Tbs of the alfredo sauce over each noodle.  Sprinkle oregano and garlic sauce on top.  Take 1/9th of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded cheese.  Carefully roll up each lasagne noodle and place seam side down in your 9×9 prepared pan.
Once they are all in the pan, pour the remaining alfredo sauce over the top and top with cheese.  Bake at 350 for about 30 minutes until heated through and cheese is bubbly. Enjoy!

Recipe from The Recipe Critic

Friday, June 7, 2013

French Angel Cake

What an easy breakfast which could easily pass as a dessert! Such a fun change to French toast.

French Angel Cake

  • 1 angel food cake
  • 2 Tbsp butter
  • 4-6 eggs, beaten
  • whipped cream
  • fruit

Slice up angel good cake. Heat up skillet to medium high, add butter. Dip slices into egg. Place slices onto skillet and fry until golden brown. Serve with fruit, whipped cream and syrup!

Thursday, June 6, 2013

Paradise Thai Salad

So, I took a Thai salad recipe and put my own twist on it. It has so much more flavor than the normal Thai salad. I'm all about flavor! This salad rocks and my kids couldn't stop eating it! 

Paradise Thai Salad
  • 1 pkg wheat spaghetti noodles
  • 2 cups thinly sliced cucumbers, halfed
  • 1 pkg matchstick carrots
  • 1/2 cup chopped cilantro
  • 1/2 cup peanuts (optional)
  • 1 Tbsp minced garlic
  • 2 Tbsp tightly packed cilantro
  • 1/2 cup peanut butter
  • 2 Tbsp + 2 tsp lime juice
  • 1 Tbsp rice vinegar
  • 1 tsp ground ginger or ginger powder
  • 1/2 cup coconut creme (NOT coconut milk - you can find this on the margarita mix isle - it's thick and is very sweet)
  • 1/4 tsp Cayenne pepper or chili powder (optional) 
  • tiny pinch of salt 

Boil noodles for about 10-12 minutes. Cool. Place in a salad bowl with remaining ingredients. Place dressing ingredients in a blender and blend well. Pour dressing over salad and toss. Serve warm or chill. Enjoy!

Wednesday, June 5, 2013

Sundae Cake

This is so easy to make and fun for celebrations or just a hot sunny day!

Sundae Cake
  • 1 cake mix
  • 1 tub of vanilla ice cream
  • Maraschino cherries 
  • Bananas, sliced
  • Nuts
  • Fudge topping
 Bake cake according to directions on box. Cool. Take tub of softened ice cream and spread over cake. Freeze for 2 - 4 hours. Cut into squares and serve over sliced bananas with nuts, fudge and cherries on top. Enjoy!

Monday, June 3, 2013

Pizza Biscuits

This is so easy and so delicious! Perfect for when you are in the mood for homemade pizza but not in the mood to do all the work. Also, it's the perfect size for kids so they don't waste anything AND it's perfect for dipping!

Pizza Biscuits
  • 2 cans of refrigerated buttermilk buscuit dough
  • 4 cups shredded cheese - pizza blend
  •  Pepperoni or (I used sliced hot dogs) 
  • 1 jar of pizza sauce
Slice biscuit dough circles in half and place each half in a muffin tin. Spoon over sauce, hotdogs and cheese. bake according to directions on biscuit can. You can also lay full biscuits on a cookie sheet for bigger pizzas. Dip in your favorite sauce. Enjoy!