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…for lots of new recipes! FINALLY! Hope you enjoy!

Avocado, Lime & Pasta? Count me IN!!!

Here’s another great and light go-to salad for parties! It was good for days and days! And, it will be made again and again!

Creamed Avocado and Lime Chilled Pasta

1 1/2cup dry shell pasta or short pasta of your choice
1 ripe avocado
handful of cilantro, roughly chopped
1 1/2Tbsp lime juice
3 Tbsp mayonnaise
1 tsp garlic paste
salt & pepper
chopped cilantro and/or jalapeno for garnish

1. Cook pasta according to the package instructions. Drain well, set aside to cool.
2. Peel avocado and remove the pit. Put it in a food processor together with chopped cilantro, lime juice, mayonnaise and garlic paste. Blend it until it’s creamy. Add salt and pepper to taste. (Cover it with plastic wrap and keep it in a refrigerator if you have time.)
3. Transfer the avocado sauce to a medium sized bowl. Add cooked pasta and toss them well. Sprinkle chopped cilantro and/or jalapeno on top.

Crock Pot to the RESCUE!

During my week of the Fast Food Strike, I found another awesome recipe on Pinterest. I have a feeling that the Crock Pot is going to be my only way to survive during this busy time of my life.

Thankfully, this recipe got rave reviews ALL around! And, once again, it was really good left over!

Creamy Mexican Crock Pot Chicken
4 frozen, boneless, skinless chicken breasts
8 oz. block of cream cheese (NOT fat free)
1 can of black beans, drained
1 can of corn, drained
1 can of rotel

Put frozen chicken breasts in crock pot. Dump in the black beans, corn, rotel and cream cheese. Cook on low for 6-8 hours.

If you’re available, stir every 2-3 hours.

Before serving, shred the remaining chicken (mine was already pretty shredded) and serve over rice.

I made guacamole and served with these amazing lime chips! They’re our fave…Another happy customer!…

The S’mores: Reinvented

Whoever created Pinterest is a GENIOUS! Seriously, the ideas are NEVERENDING! But, whoever thought of THIS delectable treat might be EVEN more of a genius! I think the guy who created S’mores should re-think his recipe! This is BETTER!!!…

Reese’s S’mores
Graham Crackers
Big Marshmallows
Reese’s Cups

Make the S’mores as you always have…but, replace the Hershey's for a Reese’s cup! AMAZING!

FAST FOOD STRIKE!

I’m SOOOO tired of fast food! Due to our house being on the market, Matt’s new job/our new church that’s 30 minutes away from home and our CRAZY busy summer, I can honestly say that I haven’t cooked in MONTHS! Sure, we’ve eaten at home here and there…but, a REAL meal at home hasn’t happened in SO long!! It’s embarrassing, REALLY!

But, last week, I got my hiney in gear and banned Fast Food! And, it was fabulous! Pinterest gave me SO many great new recipes to try, and my family was so thankful!

The first one we tried was a little spin on Pot Roast. I LOVE pot roast, but this had a little extra “zing” that made it even better. So…give it a try! I’m pretty sure you’ll love it right out of the crock pot and leftover for the next few days!

Three-Packet Pot Roast

3 lbs. beef roast
1 package of ranch dressing mix
1 package of brown gravy mix
1 package of Italian dressing mix
1 cup of warm water
Veggies of choice

Place pot roast in the bottom of large crock pot. Mix three packages in a bowl. Cover roast with mixture. Add water and chopped veggies. Cook on low for 6-8 hours.

I dare you to eat just one…

I just realized that I never posted the few new recipes I made for Nash’s party! All were super yummy and a hit!!! Especially these little guys!…

Chocolaty Pretzel Bites
Square pretzels
Hershey’s kisses
M&M’s

Preheat oven to a low setting. Place square pretzels on a cookie sheet. Place unwrapped Hershey kiss on top. Put in oven and watch for kisses to get soft. Before they completely melt, take out of the oven and smush (is that a word!?) M&M into soft Hershey kiss. Place in refrigerator to allow it to cool and set.

Painting our Breakfast

Sadly, the Summer of 2011 has consisted of eating out, taking out and more eating out! With our house on the market, I have had NO desire to have ONE MORE THING to clean or plan. And, with the CRAZY heat, the thought of cooking in the kitchen just wasn’t very appealing. So…home cooked meals have become a thing of the past. I miss it.

Anyway, I wanted to share a fun little breakfast Q and I made the other morning. Pinterest gave me {yet another} fabulous idea and Quinn had a blast. And, it was too easy. Hope you have fun painting your breakfast.

Painted Toast
Bread
Milk
Food Coloring
Paint Brushes
Jelly or Honey

Add one drop of food coloring to 1/3 up of milk and stir. Paint lightly on bread.
Toast in toaster. Cover with jelly or honey. Enjoy.

SMOOTHIE TIME!!!

Over the past month, we have become obsessed with breakfast smoothies at our house. Since the Chubber Bubs of the house has a hard time getting full, I had to find something that easily satisfied him! …And, smoothies were the answer!

Thankfully, the Big Bro of the house is enjoying them too! And, I’m loving the good stuff they’re getting each morning.

Here’s the stuff (with various mixtures each day) that we use…
We start with a few big spoonfulls of yogurt. (whole milk yogurt) Then, I add in applesauce and fresh fruits of all kinds. Next is some Odwalla juice and sometimes a splash of pineapple juice. I top it off with some baby oatmeal…and honey and Fish Oil for Q.

After the layers are complete, I turn it over, twist it on the Magic Bullet and let ‘er rip! It’s LOUD…and above the noise, I always annoyingly yell, “SMOOTHIE TIME!” Nash always smiles, kicks and LOVES it! He knows what’s coming. And, Q usually laughs, repeats my words and covers his ears!
 

This sweet face is patient for a minute…but quickly wants to EAT! Meal time is NO joke! :)

Smoothies are enjoyed by all! What a great and easy way to feed my little ones!

And, I’d love your tips of things to add in your perfect smoothie!!!! Please share!!!

Gooey Goodness!

I like coconut, but I must admit that I don’t LOVE it. I love coconut flavor more than I love the texture. … Anyway, these yummy bars were AMAZING…and, even though the recipe called for TONS of coconut, it wasn’t overwhelmingly coconutty! It is a recipe I will make again and again and again…a great “take with you” dessert! Or a great “eat the whole pan by yourself” dessert! :) Thanks, Cara, for sharing this scrumptious treat! GOOEY COCONUT BARS

20 graham crackers {2 sleeves}
1 1/2 sticks butter, melted
1/4 tsp. salt
1 cup semi sweet chocolate chips
2 cups sweetened flaked coconut
1 1/2 cans sweetened condensed milk

Crush graham crackers and mix with salt & melted butter. Grease a 9x13 baking pan and press the graham cracker mix evenly into the bottom of the pan.

Mix the coconut flakes & chocolate chips together and spread over the graham cracker crust.

Pour the sweetened condensed milk evenly over the coconut & chocolate chips.

Bake at 350 for 30 minutes. 

Layered Yumminess!

This yummy little Mexican treat made a GREAT dish when we had friends over last week! And, I had the option of making tostadas or soft tacos. They were YUM!!…and got rave reviews all around!

CHICKEN ENCHILADA TOSTADA
1 rotisserie chicken
1 pkg taco seasoning
1 tbsp. brown sugar, packed
1 can chopped green chilies
1 can (10 oz.) red enchilada sauce
1 cup frozen corn
1 can refried beans tostada shells OR tortillas
Toppings of your choice

Shred rotisserie chicken. Place in skillet & coat with taco seasoning & brown sugar. Add green chilies & 1/2 cup of enchilada sauce.  Cook on medium until heated through and add corn.  Cook for another 5-10 minutes.

Mix refried beans with the remaining 1/2 of the enchilada sauce and heat.

Place on top of tortilla or tostada in any desired order.

HE IS ALIVE!!!

I’ve always heard about Resurrection Rolls, but this is the first year that we made them at our house. … And, not only do they illustrate a precious message, but they are YUMMY too! A new Easter tradition at our house!

       
Resurrection Rolls
1 can refrigerated crescent roll dough
8 large marshmallows
Melted butter
Cinnamon
Sugar

Directions:
Show your child that each triangle shaped section of crescent roll represents the tomb.

Take one marshmallow and explain how it represents the body of Christ. 

Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial. 

Lay the marshmallow on the dough and sprinkle more cinnamon and sugar. Then, carefully wrap it around the marshmallow. 

Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams) 

Sprinkle with MORE cinnamon and sugar.

Bake according to package directions. 

Cool.

Break open the tomb and the body of Christ is no longer there!!

Celebrate God's love!

Almost Too Pretty To Eat

When Quinn got up this morning, I had this fun little “food craft” all ready for him to help make. I made the dough, and he got to help with the fun stuff.
1. Mix the colors.
2. Taste the yummy dough.
3. Roll into balls.
4. Smush the balls together.
5. Make into a log…marbling as much as desired.
6. Cut and place on cookie sheet…forming into egg shapes.
7. Bake and ENJOY!!!
{See recipe below pics!}

Stained Glass Easter Egg Cookies

1/2 cup unsalted butter (softened)
1/2 cup confectioners' sugar
3/4 teaspoon vanilla extract
1 cup flour
food coloring

Put the butter, sugar and vanilla in a bowl. Beat with an electric mixer until creamy. Add the flour. Beat with the mixer for several minutes until a smooth dough forms.

Divide the dough into 5 pieces. Put each piece in a separate bowl. Add several drops of food coloring to each bowl. Make each piece of dough a different color

Work the color into each piece of dough with your hands. Then, roll the dough into a ball. Wash your hands before working on a different color.

Now press all the dough balls together. Roll them into a log. The log should be about 8 inches long. Chill the log in the refrigerator for 15 minutes.

Slice the log into pieces. Each slice should be about 1/4 inch thick. (And, if desired, form them into egg shapes) Put the slices on a cookie sheet and bake them for 10 minutes at 350°.

Diet Cupcakes…is there such a thing?

When my fellow Diet Coke lover had a baby, and I took her dinner, I KNEW that these would be the perfect little dessert. And, let’s just say, they’re the EASIEST cupcakes I’ve ever made.

But, don’t let the easiness fool you. They are, quite possibly, my favorite homemade cupcakes! Something about their texture and taste is SO yum! Try them…and, if you don’t agree with me, you didn't waste any time!

Diet Coke Cupcakes
{Makes about 18 cupcakes for 125 calories each + icing calories}

1 package dry chocolate cake mix
12 ounces diet coke
icing

Mix together. (DO NOT use any of the ingredients called for on the box!)Fill cupcake cups about 2/3 full. Bake at 325 degrees for 12-16 minutes.
Let cool completely and ice.

*The texture will be different than normal cupcakes. They’re not quite as fluffy and round.

An Unexpected Find

I must admit that when I started this Bible Study with my friends, the last thing I expected to find inside was recipes. But, there are some for each week. And, so far, they ones we’ve tried have been YUMMY!!! And, the Bible Study has been super great too! If you have a group of girlfriends that wants to start a Bible Study, this would be a great one!…And, you can’t beat it when it comes with FOOD!

Chicken Enchiladas

6 chicken breasts (boiled 20 minutes; keep 2 cups broth)
2 cups canned chicken broth
8 burrito sized tortillas
8 tablespoons picante sauce
1/2 cup tightly packed cilantro
1/2 cup sour cream
1 teaspoon cumin
1 tablespoon flour (I used LOTS more)
1/2 stick of butter
4 oz. grated Mexican cheese
1 can black beans

Directions:
In blender, combine cumin, cilantro, sour cream, 1 cup canned chicken broth and 1 cup reserved chicken broth. In skillet or saucepan, heat butter slowly and add flour until smooth. Slowly add 2 remaining cups of chicken broth until smooth and creamy. Add more flour if needed to thicken. Add to sauce in blender to make the sauce.

To make enchiladas: Take each tortilla and fill with 1/2 cup of shredded chicken and 1-2 tablespoons of picante sauce. Add black beans. Roll tortillas and place in 9x13 pan, seam side down. Fill pan with sauce, completely covering the enchiladas. Sprinkle cheese on top. Bake at 350 degrees uncovered for 30 minutes.

Tired of Eating Out

We have eaten out WAY too much lately. So, this week, I decided it was time to get back in the grove. And, this easy sandwich was a great way to ease me back into things. It was super fast and super yum! It WILL be made again!

Dripping Roast Beef Sandwiches

1 (10.5 ounce) can French Onion Soup
1 tablespoon Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Hoagie Rolls with Sesame Seeds
4 slices diced provolone cheese, cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Directions

1. Heat the oven to 400 degrees F.
2. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

You had me at chocolate… {& easy!}

You can’t go wrong with this easy treat! It made a great and (surprisingly) not too rich dessert. Some of us even topped it with vanilla ice cream! MMMM mmm! Easy Chocolate Cobbler

6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
2. In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
3. Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
4. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

my #1 pregnancy craving.

Don’t worry…I’m not pregnant! But, when I was, baked potatoes were my #1 craving! I felt that it was healthy…but, the stuff I put on top totally negated any “health” aspect. Oh well…it’s good!

And, when I was pregnant, I got one of these “potato bags” from a sweet little old couple at Canton. Unfortunately they don’t have a website, but I did buy my mom one from this Etsy store for Christmas. And, it works just the same! (easy, microwavable and no hard spots!)

So, getcha a Potato Pouch and make yourself this easy treat for lunch or dinner!

Totally Unhealthy Baked Potatoes

Potato Pouch
Baked Potatoes
Butter
Shredded Cheese
Ranch Dressing
Salt & Pepper

Cook baked potato in the microwave until cooked to desired softness. Cut, smoosh and add toppings of your choice!