I knew I had you at “two ingredients”…Thanks, Aunt Karen, for this amazing recipe…the chicken was falling apart…and I LOVED the flavor!…
Sun Dried Tomato Basil Chicken
5-6 boneless skinless chicken breasts
1 bottle of Kraft Sun Dried Tomato Basil Vinaigrette
Place chicken in crock pot and cover with vinaigrette. Cook on low for 5-6 hours until chicken is done. Serve over rice.
This was part of our Christmas morning breakfast and it was so yum…enjoy…
French Toast Soufflé
Ingredients:
1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes
8 (ounces) low-fat cream cheese, softened
8 large eggs
1-1/2 cups milk
2/3 cup half and half cream
1-1/4 cups maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar
Directions:
1. Place bread cubes in a lightly greased 9x13 baking pan.
2. In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth. Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight.
3. Remove soufflé from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F.
4. Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean. Pour remaining 3/4 cup maple syrup over soufflé, and sprinkle with powdered sugar. Serve warm.
If you need a yummy dessert and you have friends coming over, I HIGHHLY recommend this one. It serves a lot of people, it makes your house smell delicious…and it’s SO good!
Rocky Road Crock Pot Cake
You Need:
1 (18.25-oz.) package chocolate cake mix
1 (3.9-oz.) package chocolate instant pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 (3.4-oz.) package chocolate cook-and-serve pudding mix
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morsels
Vanilla ice cream (optional)
Directions:
1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer for 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. Stir cook-and-serve pudding mix into milk and pour over batter. Cover and cook on LOW 3 1/2 hours.
5. Turn off slow cooker. Sprinkle cake with marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.
I’m not kidding…Pinterest makes me better…especially when it comes to cooking! I have found SO many amazing new recipes that have become staples at our house! And this Avocado Chicken Salad is one of them… 
It is SERIOUSLY amazing! And, I feel that it’s better for me that the normal mayo/ranch filled goodness! Hope you love it as much as we do!…
Avocado Chicken Salad
chicken, cooked and shredded (or canned)
avocado
green onion, sliced
cilantro
lime juice to taste
salt/pepper to taste
There are no measurements. Just use each to your liking.
You’re going to think it’s crazy when I tell you that I’ve never made quesadillas! It’s just not something I have added to my list of quick and easy meals! …But, that has now changed…especially because of this recipe! I can’t wait to try all kinds of yummy concoctions! 
Cooked, shredded chicken
Black Beans (drained and rinsed)
Cilantro
Green Onion
Shredded Monterrey Jack Cheese
Lime Juice
Tortillas
In a bowl, combine cooked chicken, beans, cheese, cilantro, lime juice and onion. (use as much of each as you would like/need) Set aside. Place tortilla in heated non stick skillet sprayed with non stick spray. Spoon mixture evenly over tortilla and place another tortilla on top. Lightly press down using your spatula. Cook for a few minutes until bottom of tortilla is golden brown, then carefully flip and cook for a few more minutes until tortilla is golden brown and cheese is melted. Cut into wedges and serve quesadillas with salsa, sour cream and guacamole.
I love a good Minestrone soup. And, when I was given this recipe, I was ALL in!! I don’t know if it could get any easier and it didn’t taste like it came from a can. So, if you’re in a bind for dinner and need a quick fix…here’s your ticket! Enjoy.
Easy Minestrone Soup
1 lb. ground beef, browned and drained
3 large cans of Progresso Minestrone Soup
2 cans of stewed tomatoes
2 cans of Ranch Style Beans
1 can Rotel
Grated Cheese
Combine all ingredients and let simmer low on stovetop or in Crock Pot. Top with grated cheese.
I don’t know about y’all, but we are STILL overflowing with Halloween candy! So, last week, I put some of it to good use! I grabbed a few handfulls of the chocolate kind, crushed them up and added them to a brownie mix! Sure, I added LOTS of extra calories to our already calorie-filled treat, but it was GOOD!
When I wanted a fresh and different salad alternative to go with some homemade Minestrone Soup, I looked to Pinterest (of course) for some inspiration. And, I quickly found one that inspired this YUMMY dish.
And, the funniest part was how much my sweet 15 month old LOVED fresh mozzarella dipped in balsamic! He wanted more and more! 
Semi-ripe avocados
Cherry Tomato
Cucumber
Fresh Mozzarella
Chives
Dill
Balsamic Vinegar
Salt and Pepper
Chop up all ingredients to desired size. Add considerable amount of dill and stir in Balsamic Vinegar to taste. Salt and Pepper if desired.
Need a quick and easy fall treat? Look no further! This is AS EASY as it gets…and SO yummy! They remind me of my Diet Coke Cupcakes…but for fall! And, they were gone in no time! 
1 box of cake mix (I tried Chocolate and White…white is MUCH better!)
1 can of 100% Pure Pumpkin
Mix together cake mix and pumpkin until well blended. Fill cupcake cups 3/4 full and bake according to box directions. Frost or don’t….or glaze. (recipe below)
Apple Cider Glaze
1 pkg. of Apple Cider mix
1/2 cup Powered Sugar
2 T water (or more if needed)
Mix together until desired consistency and drizzle over cupcakes.
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
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…
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!
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 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.
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.
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!!!
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! 
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.
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.
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!
1 can refrigerated crescent roll dough
8 large marshmallows
Melted butter
Cinnamon
Sugar
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!
