Berry Best Dip

This was easy and another great way to help your children eat more fruit!

Berry Best Dip

• 7 oz marshmallow creme
• 8 oz cream cheese
• 1/4 cup crushed strawberries

Blend together in mixer until smooth and silky. Enjoy!

Coconut Cream Dip

This is so delicious! My family could not stop eating it. It's the perfect way to get your kids to eat more fruit!

Coconut Cream Dip

• 4 oz cream cheese
• 1/2 (15oz) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)
• 1/2 (8oz) tub Cool Whip

 Mix all ingredients together until lumps are gone.

Green Goddess Dip

Green Goddess Dip

• 1 medium ripe avocado
• 1 clove garlic, minced
• 1 cup sour cream
• 1 tbsp lemon or lime juice
• 1 jalapeno pepper, finely chopped
• 1 tsp dried or fresh basil
• 1/4 tsp ground cumin
• pinch salt and pepper

Combine all the ingredients and process in your food processor until smooth. Or use a mixer and blend everything. Serve with taco chips. Enjoy!

Crock Pot Lasagna

I am all about easy! I seldom make lasagna because it seems like so much work and mine always seems to watery in the end and doesn't hold together. Well, having it slow cook all day in the Crock Pot seems to take care of the too watery problem. The picture on the blue plate it how it looks when you cut out a piece right away, the picture on the top is how it looks when you serve it the next day - and that's the secret. This recipe is so delicious!

Crock Pot Lasagna

• 2 containers ( 15 oz. ea.) ricotta cheese
• 1 lb lean ground beef, cooked until brown
• 2 cups shredded mozzarella cheese (about 8 oz.)
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 envelope Lipton Recipe Secrets Vegetable Soup Mix (or another flavor)
• 2 jars (1 lb. 8 oz. ea.)Spaghetti sauce
• 12 lasagna noodles, uncooked

Combine cooked ground beef, ricotta, 1 cup mozzarella, 1/4 cup parmesan, eggs, spinach and Lipton Recipe Secrets Vegetable Soup Mix in medium bowl; set aside.

Spread 1 cup Pasta Sauce in 6-quart slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1 cup Pasta Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. Reserve remaining Pasta Sauce. Cook covered on LOW 5 to 6 hours.

Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Pasta Sauce, heated.

Feta Meatballs & Lemon Orzo

I had heard about a similar recipe, but I just put this together in my head as I went along. It's super tasty! My husband likes his meatballs well done - so I really let these babies cook!

Feta Meatballs & Lemon Orzo 

Meatballs

• 1 lb of lean ground beef
• 1 egg
• 1/2 cup Italian seasoned bread crumbs
• 1/2 tsp garlic powder
• 2 Tbsp Worcestershire sauce
• 1/2 cup Feta cheese, crumbled
• 1/2 tsp Italian seasoning

 Soup

• 2 (32 oz) cans of chicken stock
• 1 pkg of Orzo pasta
• 1 cup sliced green onions
• 2 cups diced tomatoes
• 1 tsp grated lemon
• 1 Tbsp fresh lemon juice
• salt & pepper to taste 

Mix meatball ingredients together in large bowl. Add more breadcrumbs if needed. Shape in 2 inch balls and cook in medium high in a skillet until centers are no longer pink.

In a pot on medium high add chicken stock and bring to a boil. Add orzo and boil according to directions on pkg (about 10 minutes). Turn heat to medium low and and remaining ingredients. Pour soup in a soup plate and top with meatballs. Enjoy!

Favorite Cooking Tool - Microwave Chips!

Okay, every now and then I come across a product that just enhances my cooking and recipes - this is one of them! It's the Microwave Chip Maker from Pampered Chef! I love that I can pop my potato slices in the microwave without using any oil (or salt for that matter) and minutes later they come out crisp, crunchy and with so much flavor! Even the sweet potatoes. I found that for faster results, I have to turn the turn table option off so they sit still - it makes them cook quicker. These are just delicious!

Easy Chicken Artichoke Penne

Mmmmm! I threw this together last night and it was so good I wanted to write it down so I wouldn't forget it.  It's creamy, tangy and a lovely entree! This is my quick and easy version but if you like the real deal you can use fresh chicken and fresh crumbled bacon. Either way it's super yummy!

Chicken Artichoke Penne

• 1 box of penne pasta
• 2 cans of chicken chunks
• 1 can marinated artichoke hearts, halved
• 1 pkg real bacon bits (the real bacon)
• 1 large tomato, diced
• 1/2 cup sliced celery
• 1/2 cup sliced green onions
• 2 cups baby spinach leaves
• 1/2 cup shredded Parmesan cheese
• 1/2 cup shredded Mozzarella cheese 
• Monari Federzoni Balsamic glaze - roasted pepper flavor  (on the vinegar shelf at Walmart)

Dressing

• 1/2 cup mayonnaise (I use Kraft made with olive oil)
• 1 Tbsp lemon juice
• 1/2 tsp fresh cracked pepper
• 1/2 tsp sea salt
• 6 drops of lemon essential oil (essential oil is very concentrated which is why I prefer it to extracts or zesting. It adds to the flavor in a way I can't describe. I use doterra brand oil) 

Boil penne according to directions on box. Rinse and place in large salad bowl. Add chicken, artichokes with juice, bacon, tomatoes, celery, green onions and spinach and cheese. Toss together. In a separate small bowl mix together dressing ingredients and pour into pasta salad. Stir together. Enjoy!

Valentine Parfait

Mmmmm! This is super yummy and so beautiful. It's creamy and cold and who doesn't love cherries?

Valentine Parfait

1 can (21 oz) cherry pie filling divided
1 1/2 cups boiling water
1 pkg. (8 serving size) cherry Jell-O
1 1/2 cups cold water
4 cups angel food cake cubes
3 cups cold milk
2 pkg (4 serving size) instant vanilla pudding
1 tub (8 oz) cool whip topping, thawed and divided

Reserve 1/3 cup cherry pie filling for garnish, set aside. Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 minutes until slightly thick.

Place cake cubes in 3 quart glass serving dish. Spoon gelatin mixture over cake. Refrigerate 45 minutes until set but not firm.

Pour milk into large bowl. Add dry eat with whisk 2 minutes. Gently stir in 2 cups of whipped topping. Spoon over gelatin mixture in dish. Refrigerate 2 hours until set. Top with remaining whipped topping and reserved cherry pie filling. Enjoy!

Cheesy Chicken Tortilla Soup

 Found this recipe on pinterest. I added more flour and milk when I made it to make it extra thick and creamy.I think squeezing a lime over the top adds an extra zest!

Cheesy Chicken Tortilla Soup

• 1 envelope taco seasoning
• 1-½ pound Boneless, Skinless Chicken Breasts, shredded
• ½ cups Chopped Onion
• 4 Tbsp Butter
• ⅓ cup Flour
• 4 cups broth, chicken or vegetable
• 8-12 oz. 2% Milk Velveeta, cubed
• 8 oz. Shredded Monterey Jack or Mexican 4 cheese blend shredded cheese
• 1 jar fresh salsa
• 1 cup half and half or milk
• 1 bag Fritos
• green onions, sliced 
• sour cream
• lime wedges

Place frozen chicken breasts in microwave for about 10 minutes. When chicken is white in center, shred with 2 forks. In a skillet on medium high, add 2 Tbsp butter, chicken and taco seasoning and cook until it is thoroughly cooked. Drain, and shred - set aside.

In large saucepan (or pot), saute onion in 2 Tbsp butter for 2 minutes. Stir in flour until blended, then gradually stir in the broth. Bring to a boil. Cook and stir for two minutes longer, or until thickened slightly. Add Velveeta, shredded cheese and salsa. Cook on medium-low until cheese is melted.

Stir in half and half. Add the chicken back in. Stir. Heat through but do not boil. Remove from heat. Garnish with Fritos, sour cream,green onions and limes. Enjoy!

Savory Spaghetti

Oh, how I love a good bowl of spaghetti! Not the canned stuff - the real stuff! This is a recipe I got from my sister in law Stacey. I added my favorite secret ingredient to it that I think enhances sloppy joes, chili and spaghetti sauce- and that's cinnamon. I also added cumin. It's so yummy you'll eat the whole pot! Also, the white cheddar cheese makes all the difference. It's sharp and perfect for this dish. SO much better than Parmesan or mozzarella - trust me!

Savory Spaghetti

• 2 lbs ground beef
• 1 medium onion
• 1 green bell pepper, chopped
• 2 Tbsp Worcestershire sauce

Brown all of these together in a pan. In a large pot on medium high, add the remaining ingredients (EXCEPT FOR OLIVES AND CHEESE):

• 1 qt tomato juice
• 2 1/2 cup water
• 1 (15 oz) can of tomato paste
• 1 tsp salt
• 1/2 cup sugar
• 1/4 tsp pepper
• 1 Tbsp basil
• 1 Tbsp oregano
• 2 Tbsp parsley
• 2 tsp Worcestershire sauce
• 6 drops Tabasco sauce
• 1 cup sliced mushrooms
• 1 package of spaghetti, broken in half
• 1/2 cup ripe olives
• 1 bag of Great Value shredded white cheddar cheese

Add more water if needed. Liquid should always cover spaghetti so it will boil and become tender. Once it is soft (about 12 minutes) add hamburger mixture. Cover with lid and simmer on low for 40 minutes. Top with olives and white cheddar cheese. Enjoy!

Mini Cake Mix Dreams

 

You know me, I love my cake mix cookies!  I add fun variations on here all the time and here's my latest!

This was a last minute idea I came up with for a Valentine's Activity yesterday. It was quick, easy and from what I heard, DELICIOUS! They are creamy and oh so soft!

You can play around with this and try different options like lemon cake mix topped with raspberries. Call them raspberry lemonade cookies! Strawberry cake mix would be fun for a baby shower or Valentine's Day. Pistachio pudding (in the topping) for St. Patrick's day! Even carrot cake or red velvet cake mix would make some yummy ones using cheesecake pudding in the topping! Mmmm..and what about a banana pudding topping over chocolate cookies! Have fun and do share what you try!

Mini Cake Mix Dreams

• 1 box of cake mix (I used white and chocolate)
• 1 stick butter, softened 
• 1 egg
• 3/4 cup whipping cream (or sour cream) to make them extra soft

Topping

• 1 large tub of cool whip
• 1 pkg coconut instant pudding (or cheesecake)
• 1 pkg of fresh strawberries, quartered 

Heat oven to 350 degrees. In a medium bowl add cake mix, butter and egg. Mix well. In a separate bowl whip cream together until stiff. Gently fold into cookie batter. Refrigerate dough for 2 hours. (If you skip this step your cookies will come out thin and flat. The cold temperature of the butter in the dough helps them hold shape in the oven). Shape dough into 2 inch balls and space 2 inches apart on a cookie sheet. 

Bake for 11 minutes. Cool and set aside. 

Meanwhile, open cool whip container and empty dry pudding mix inside. Blend well. Spread onto cooled cookies and top with strawberries. Refrigerate until ready to eat. The topping will turn into a thick mousse and will stay that way at room temperature. Enjoy!

S'mores Shake

 I heard about a recipe for a marshmallow shake circulating the internet and I thought to myself, how about I take it a step further and create a s'mores shake! So that's what I did.

This is super yummy and perfect for enjoying near a fire!

S'mores Shake

• 1 bag jumbo marshmallows
• 2 cups milk
• 2 Tbsp. sour cream
• 3 cups creamy vanilla ice cream
• 1 tsp vanilla extract
• 1 box of graham crackers 
• 1/4 cup butter, melted 
• 1/3 cup light brown sugar 
• 1 king size Hershey milk chocolate bar 

In a medium sized bowl, crush cup of graham crackers into crumbs enough to make 1 cup. Add melted butter and brown sugar. Stir together until it forms a crust crumble.Set aside.

On a cookie sheet, place 1/2 bag of marshmallows in a row. Turn oven to broil. Place in oven for 2 to 3 minutes, until completely charred.Take out of oven and let cool.

Repeat this step but only let the marshmallows toast, so they are slightly burnt.Take out of oven and let cool.

In a blender, pour milk, sour cream, ice cream, vanilla extract and charred marshmallows. Mix for 5 minutes. Pour in a large glass about 1/3 of the way. Add layer of crust crumble, repeat until filled to the top. Top with crust crumble, graham crackers and a big toasted marshmallow!

It's always fun to have a little helper!

Polenta

So what is polenta? Well, I asked myself that very question when I picked it up on the pasta isle at Walmart. It looked very interesting indeed. It was packaged like a tube of ground hamburger but it's yellow as it's made from corn meal. It's a substitute for pasta and very popular in certain parts of Italy. At our house we like to try new things.

I put together this fun polenta dish that was very tasty! I used my own homemade bottled sweet spaghetti sauce from garden grown tomatoes. Here is quick version of it.

Polenta

• 1 pkg of Polenta
• 2 Tbsp olive oil
• 4 cups crushed tomatoes
• 1cup tomato paste
• 1 1/2 cups water
• 1/4 tsp salt
• 2 Tbsp sugar
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cinnamon
• 2 Tbsp dried parsley
• 1 cup shredded Mozzarella

Heat a skillet to medium high. Add oil. Slice polenta and add to hot oil. Fry until golden brown. Add a pinch of salt. Remove from heat.

In a separate frying pan add tomatoes, tomato paste, water, salt, sugar, garlic powder, onion powder and cinnamon. Stir and let simmer on medium high until it becomes a thick sauce.

Arrange polenta slices on a platter and top with sauce. Sprinkle cheese and parsley over top. Enjoy!

Cookie Butter Waffles with Creme Fraiche

Wow! This is superb! I never knew what I had been missing out on until I went to a real Belgium waffle house in Salt Lake City where they make authentic Belgium waffles. Nothing like any American Belgium waffle I have ever tasted. The batter is sweet and they used something called pearlized sugar in the batter which makes it crispy on the outside and soft on the inside. Almost like it was deep fried. Then there is a Belgium topping called Speculoos which you can buy online or at Trader Joes. It's a creamy spread made from crushed cookies. It tastes like cookie butter. Almost as though they used waffle cones and cookies. Then they serve it with creme fresh which looks like whipped cream but is much creamier (whipped longer) and has a little tang to it.

So I went home and experimented with what I could get just from Walmart. I found Lotus brand Biscoff spread. Very close to speculoos but not quite the same. It also is a cookie butter made from Biscoff cookies. Much creamier and smoother than the speculoos. I had to make my own creme fraiche since that is something I have only seen in Germany. My makeshift creme fresh works very well! You must use the Greek style plain yogurt - or it won't work at all. The Greek style yogurt is a completely different consistency, flavor and texture than the cheap American plain yogurts. It's what they use in Europe. here is the brand I chose.

Cookie Butter Waffles with Creme Fraiche

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs, beaten
• 1 cup milk
• 1 cup Greek style plain yogurt
• 4 tablespoons butter, melted
• 2 tsp vanilla extract
• 3 Tbsp sugar
• (4 cups oil for frying)

Creme Fraiche

• 2 cups heavy whipping cream
• 1/2 cup Greek style plain yogurt
• 1 tsp vanilla extract
• 2-3 Tbsp sugar

In a large bowl mix together flour, baking powder, baking soda and salt. Add eggs, milk. yogurt, vanilla, butter and sugar. Stir well. 

Heat waffle iron. Pour batter in and cook waffles. When waffles are all finished. Heat deep fryer or pan with 4 cups of oil. Heat on medium high. Fry waffles about 1-2 minutes on each side (they float so you have to turn them) until golden crisp. Lay on paper towel to absorb oil.

In a medium bowl add whipping cream, vanilla and sugar. Beat with mixer until whipping cream is quite stiff. Add yogurt and blend for 30 more seconds. 

While waffles are hot, spread cookie butter spread over the top. Top with scoop of creme fraiche. Sprinkle powdered sugar over top. Add fresh strawberry slices. Enjoy!

Lemon Balsamic Mushroom Penne

This is super delicious and super healthy! Especially if you use whole wheat penne. I created this one night as a quick, easy, and flavorful dish for the family. It was a hit!

The glaze I used is Monari Federzoni Sweet Onion Balsamic Glaze which I found at Walmart. I love it on fresh tomatoes, mozzarella and salads. It adds the perfect sweet and tangy flavor to any dish.

Also, the essential lemon oil I used in this recipe was amazing! Just a few drops and the whole kitchen smelled like I had just zested a lemon. You get all that lemon flavor without the bitterness from the peel our sourness from the juice. Love it!

Lemon Balsamic Penne

• 1 box of penne
• 2-3 fresh medium sized tomatoes, halved and then quartered
• 3 cups fresh spinach leaves
• 2 cups sliced mushrooms
• 2 Tbsp dried parsley
• 4 Tbsp olive oil
• 3 drops lemon essential oil (I use doterra)
• 2 Tbsp fresh lemon juice
• 1 tsp garlic powder
• 1/4 tsp salt
• pepper
• Sweet balsamic glaze

Cook penned according to directions on box. Drain and rinse. Place back in pot. Stir in 2 Tbsp of olive oil. Turn pot on medium heat. Add mushrooms and continuously stir until mushrooms are tender. Remove from heat. Stir in spinach and tomatoes.

In a small bowl add lemon juice, lemon essential oil, 2 Tbsp olive oil, garlic powder, salt and a dash of pepper.Stir well and pour over pasta. Toss and coat pasta. Spoon onto serving plate. Sprinkle parsley over top and drizzle balsamic glaze. Enjoy!

Cauliflower Crust Pizzas

Another Pinterest delight! I was skeptical at first but in the end it exceeded my expectations big time! You wonder how in the world does grated cauliflower turn into or taste like pizza crust. Then when you put it in the oven you worry it will come out mushy or soggy. Nope! It really was a delicious, crisp, thin pizza crust! In fact we wished we would have doubled the recipe because 4 just wasn't enough.

I love that I can now enjoy pizza without feeling bloated from all the carbs. I felt perfectly satisfied after eating this! I think it's great for people with gluten allergies too. So worth making!

Cauliflower Crust Pizzas

Cauliflower Crust (Makes 4 individual pizzas)

• 2 eggs
• 2 cups mozzarella cheese
• 2 cups riced cauliflower (grate the cauliflower on a cheese grater)
• 2 garlic cloves, minced
• 1/4 cup fresh julienned basil

Pizza Toppings

• 1 cup marinara sauce (1/4 cup per pizza)
• 1 zucchini, thinly sliced
• 1 yellow zucchini, thinly sliced
• 1/2 white onion, thinly sliced
• Basil Ricotta (recipe below)

Note - I used mozzarella slices, shredded pizza blend cheese, onions, baby spinach leaves, and salami for my toppings.

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick spray. In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly into a pizza crust shape on the baking sheet. (At first you will wonder how this messy crust will turn into pizza crust. I was worried. Trust me - after it comes out of the oven it's really like a thin pizza crust! Not mushy at all)

Bake crust for 15 minutes. Add sauce and toppings and bake another 5 minutes. Carefully use a thin  spatula to remove pizzas from pan. Enjoy!

This is super delicious!! My husband is not a fan of cranberries but he loved this! I don't know what it is about berries and cheese but this is a perfect marriage!

Baked Brie with Cranberry Sauce

• 3/4 cup cranberry sauce
• 1 16-ounce brie round
• Zest of one orange
• 2/3 cup walnut pieces
• Crackers for serving

Preheat oven to 350 degrees F. Remove the top of the rind from the cheese using a serrated knife, and discard the rind. Place the cheese, cut side up on an oven safe plate or bowl. Just make sure to use a larger plate or a bowl so your cheese doesn’t start oozing off the plate like mine is in the above photo. Bake at 350 degrees F for 10 minutes. Remove from the oven and top with the cranberry sauce. Bake for an additional 5 minutes, or until the cheese is soft and warm. Sprinkle the top with orange zest and walnuts. Serve immediately with crackers.

Crispy Black Bean Tacos

I love these!! The taco filling is so creamy and filling! I love things that are creamy on the inside and crispy on the outside. 

Crispy Black Bean Tacos

• 2 C. black beans, cooked
• ½ C. red onion, minced
• 1 tsp. cumin
• 1 tsp. paprika
• 2 Tbsp. cilantro, chopped
• 4-6 ounces pepper jack cheese, grated
• 2 Tbsp. olive oil
• 1 avocado, sliced
• Pinch of salt and pepper
• 8 corn tortillas
• Hot sauce
• Salsa
• Sour cream

In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well. In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.

Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1?4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once. Cook each taco for about 3 minutes per side until they are nicely browned and crispy.

When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.

Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Cheesy Garlic Potato Patties

My mom gave me this idea after a holiday dinner when we had a lot of mashed potatoes left over. It was genius! It's a great way to enjoy mashed potatoes. Soft, cheesy and velvety on the inside and crispy golden on the outside. We used real potatoes but instant would work just fine!

Cheesy Potato Patties

• Medium sized bowl of mashed potatoes (stiff yet velvety)
• 3 cups shredded cheddar cheese
• 2 tsp garlic powder
• salt & pepper
• 3-5 eggs
• 2 cups seasoned bread crumbs
• 3 Tbsp oil

It works best if your mashed potatoes have been refrigerated over night and are very cold. They are easier to form and hold shape. Stir in 1 tsp garlic, salt & pepper and 2 1/2 cups of shredded cheese. Shape into patties and set aside on plate. In a soup plate add 3-5 whisked eggs. In a second soup plate add 2 cups bread crumbs. Stir garlic and 1/2 shredded cheese into bread crumbs. Heat up a skillet to medium high heat and add 3 Tbsp oil. Dip patties in egg mixture coating both sides evenly and then roll in bread crumb mixture, until all sides are covered. Place patties right away into hot skillet. Fry until golden brown on the outside. Serve with your dipping sauce of choice!

Sweet and Spicy Bacon

I found this on Pinterest and I loved it! It makes a nice little snack, side or appetizer.

Sweet and Spicy Bacon

• 1 package of bacon (I use turkey bacon)
• 1 Tbsp brown sugar
• 1 tsp chili powder
• 1 tsp pepper
• (optional) Nutella

Spray a rimmed baking sheet with cooking spray. Arrange bacon sliced onto baking sheet making sure slices do not overlap.  Mix together sugar, chili powder and pepper. Sprinkle over bacon. Bake for approximately 8 minutes. CAREFULLY flip bacon slices and sprinkle sugar/pepper mixture onto slices. Return to oven and bake for an additional 8 minutes.

Try dipping bacon in Nutella, or you can spread the Nutella over the bacon!