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!

Mammer & Slickpaw’s Guilty Pleasure

Mammer and Slickpaw have a new guilty pleasure…Bisquick Cobbler. I think they’ve tried every fruit in the book! (raving over the cherry and blueberry!) And, it’s super good with a little cold milk poured over the top. Enjoy. Mammer & Slickpaw’s Quick Bisquick Cobbler

4 Tbsp. butter
1 c. Bisquick
3/4 c. sugar
3/4 c. milk
1 large can of pie filling (fruit of your choice)

Turn oven to 375°F. Melt 4 tablespoons butter in 9x13 baking dish. Mix Bisquick, sugar, and milk. Pour over melted butter. Spoon fruit over.

Bake at 375°F for 30 minutes.

Thank you, Brianna!

Meet our new favorite salad. You may see it at EVERY meal. Why?  Because MY SON ATE IT! Spinach. Lettuce. HE ATE IT! And, not just one bite. A LOT! I was BEYOND SHOCKED! And, beyond happy! Thank you Brianna whoever you are…for making a dressing that makes my son eat salad! And, thank you Carrie for this priceless recipe. Carrie’s Strawberry Almond Salad

Baby spinach
Mixed greens
Sliced Strawberries
Croutons
Crushed caramelized almonds*
Brianna's’ Homestyle Blush Wine Vinaigrette dressing

*Crushed Caramelized Almonds:
1/2 cup sugar
4 Tbsp. butter
1 cup slivered almonds

Stir together sugar, butter and almonds constantly in skillet until they are a light caramel color. Spread on greased cookie sheet to crisp and cool.

Crush caramelized almonds when crisp by placing in a large freezer bag and rolling over with a rolling pin.

Layer salad ingredients and toss with dressing.

For the Monkeys in Your Life…

Quinn loves to say that he’s a monkey! He’s cute like that! So, when I told him about these cookies, he was anxious to help…especially with smooshing the bananas. He said they were for monkeys! But, I’d say they’re for anyone that loves a good cookie! And, they take all of 5 minutes to make! They were super soft…kinda like a muffin top. We loved ‘em!

Chocolate Chip Peanut Butter Banana Cookies

1/2 pouch Betty Crocker® chocolate chip cookie mix
1/2 pouch Betty Crocker® peanut butter cookie mix
1 cup mashed ripe bananas (2 medium)
1 egg

Optional:
1 container Whipped fluffy white frosting
sprinkles

Heat oven to 350°F. Grease cookie sheet.

Stir cookie mix, bananas and egg in medium bowl until soft dough forms. Drop by rounded tablespoonfuls 2 inches apart onto cookie sheet.

Bake 10 to 12 minutes or until set (centers will be soft). Cool 1 minute before removing from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost with frosting; add sprinkles while frosting is still wet.

8 stars

Starting tonight, I’m going to be asking Matt to rate our meals.

Here are the rules I gave him…
1. Think of your favorite meal and give it a 10!
2. Don’t worry about hurting my feelings and rate the meal, 1-10!

Now I’ll know if something I cook is “make again worthy!” And, after partaking in this yummy recipe from my friend Shannon, Matt gave it 8 stars! Not bad! I served it with egg noodles and I thought it was YUM! And EASY!!! It’ll be made again, for sure! Swiss Cheese Chicken

4 boneless, skinless chicken breasts
8 slices of Swiss cheese
1 can cream of mushroom soup
1/4 c. white wine
1 c. herb stuffing mix
1/2 c. melted butter

Place chicken breasts in a greased 9x13 baking dish. Top each chicken breast with 2 slices of cheese. In a small bowl stir together soup and wine. Pour over chicken. In a separate bowl, melt butter and stir in stuffing mix. Pour over soup mixture. Bake at 350 degrees for 1 hour.

“I could have more!”

That was what Quinn said after he ate his first helping of this yummy breakfast treat on Sunday morning! MMMM mmmmm! After Cara made it at playgroup, I knew we would love it…and, I was right!
UPSIDE DOWN CINNAMON APPLE COFFEE CAKE

1 can apple pie filling
1/2 tsp. cinnamon
1 tube Cinnamon Rolls
2 tbsp. butter, melted
1/3 cup firmly packed brown sugar

Mix together apple pie filling and 1/2 tsp. cinnamon. 
Spread a thin layer of the filling onto the bottom of a well greased, pie pan. 
Set the remaining filling aside.
Separate the cinnamon roll dough and cut each roll into quarters.
Place the quartered rolls into a large bowl and add remaining apple pie filling.  
In a separate bowl, combine melted butter and brown sugar. 
Mix well and add to the cinnamon roll/apple filling mixture. 
Toss gently to combine.
Spoon the cinnamon roll mixture over the layer of apples in the pie pan.
Bake at 350 for about 28-32 minutes or until a deep, golden brown. 
Cool for about 5 minutes and invert onto a serving platter.
Microwave frosting for about 10-15 seconds.
Drizzle over the warm coffee cake.

Snow Day Stew

My sister-in-law’s mother-in-law recently sent me a YUMMY crock-pot cookbook. With just a few minor changes, I got SUPER excited about making this for our anticipated snow day. And, when the snow day actually became a reality, we stayed cozy all day and got to smell this as it cooked in the crock-pot! It was YUM! And, it made the perfect snow day dinner! I can’t wait to make it again and again!! And, hopefully, there will be snow on the ground EVERY time we eat it! MMMM mmmmm!!!  

Crock-Pot Beef Stew
1 1/2 lbs stew meat, cut into chunks
1/4 cup butter
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can water
3 carrots cut into chunks
3 large potatoes cut into chunks 
2 stalks celery cut into chunks
2 onions cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup red wine
2 bay leaves
Nature’s Seasoning (to taste)

Brown the beef in the butter over medium high heat in pot or skillet on top of stove.

Transfer to crock pot.  Add the soup and water and stir.  Then add the rest of the ingredients to the crock pot.

Cook on high for about 5 hours.

A New Chef in Town

Before Christmas, Slickpaw got busy making things to bring to our house for Christmas. And, on top of the sausage, peanut brittle and pecan brittle, he made and froze this yummy Chicken Caliente. It used to be something my mom made, but I guess now my Dad is the chef of this family favorite. We all enjoyed it on Christmas Eve and I plan on making it again very soon!

Mammer’s Slickpaw’s Chicken Caliente

1 large chicken or chicken breasts cooked
1 t. chili powder
1/2 t. garlic salt
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes, drained
1 pkg tortillas (12 corn, cut into 4 strips)
1 large onion
1 bell pepper
1 cup sharp shredded cheese
1 cup chicken broth

Cut tortillas. Chop onion and bell pepper. Mix cream of mushroom and cream of chicken in a bowl. Mix broth, chili powder and salt in separate bowl. In Large baking dish layer 1/2 chicken, 1/2 soup mixture, 1/2 of Rotel, 1/2 of broth mixture, 1/2 of onion, 1/2 of bell pepper, 1/2 cheese, and 1/2 of Tortillas.

Repeat and end with cheese.

Bake covered at 325 degrees for 30 minutes. Then, uncover and bake for an additional 15 minutes.

{Slickpaw enjoying his creation!}

My Christmas Obsession

I think this Christmas I realized my obsession with peppermint flavor. Starbucks’ Peppermint Mochas have to be a piece of heaven on earth…and this creamer…
…I literally could drink it! I put it in my coffee…on my ice cream …and in chocolate milk! It’s YUMMY and I’m so sad they only make it at Christmastime.

So, when Meredith served this recipe at our Christmas playgroup party, I couldn’t wait to make it for myself. It’s yummy…and so very rich. Enjoy.

Brownie Cheesecake Peppermint Goodness

1 tube of refrigerated sugar cookie dough
1 box brownie mix
2 (8 oz.) pkg. cream cheese, softened
2 1/2 c. white chocolate chips
2 tsp. peppermint extract, divided
4 candy canes, crushed

Directions:
- Make brownies according to the directions on the box and add 1 teaspoon of peppermint extract.
- Bake brownies according to the directions on the box. Set aside to cool.
- Spray a 9x13 baking dish with non-stick cooking spray and press cookie dough evenly on the bottom.
- Bake dough at 350 degrees until lightly brown on top. Set aside to cool.
- Once brownies have cooled, remove all edges. Scrape the rest of the baked brownies into a large bowl.
- Combine brownies with cream cheese and mix until thoroughly combined.
- Spread mixture evenly over cooled baked cookie dough.
- Over a double broiler, melt white chocolate and gently stir in 1 teaspoon of peppermint extract.
- Spread melted chocolate over brownie mix and sprinkle with crushed candy canes.
- Once chocolate has hardened cut into bars and enjoy!

Our Christmas Soup Buffet

Our Christmas meal was not at all traditional this year…and I loved that. It made our time in the kitchen much less and our time playing with new toys much more! :) … We opted for a “soup buffet”…including Taco Soup, Chicken & Dumplings and this gumbo.

And, the best part…we had yummy leftovers for days!  
Chicken Gumbo

1 whole rotisserie chicken
1 tablespoon flour
1 cup chicken broth
1 (28 ounce) can diced tomatoes, undrained
1 (1 ounce) can tomato sauce
4 stalks celery, diced
1 large onion, diced
1 bag frozen okra
4 tablespoons gumbo file (found in the spices at Kroger)
1 teaspoon cayenne
salt and pepper
hot cooked rice

Directions:
Sauté onion and celery until tender.
In a Dutch oven or large pot make a roux out of flour and chicken broth.
Add the tomatoes and tomato sauce along with shredded chicken.
Add salt and pepper to taste.
Add file gumbo, cayenne and okra
Simmer for 30 minutes.
Serve over hot, cooked rice.

Enchiladas with a Spoon

A few months ago, we had samples of this at our church’s mom’s group. And, when I remade it at home, it was a HIT! Gotta love easy…and yummy!!!…and a good smelling house in the meantime as it cooks all day. Enjoy!

Chicken Enchilada Soup

1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes, undrained
1 (10 oz.) package frozen corn
1 small onion, chopped
1 red bell pepper, chopped
1 (10 oz.) can mild enchilada sauce
1 (10 oz.) can cream of chicken soup
1 1/2 cup milk
2 boneless, skinless chicken breasts
1 cup shredded pepperjack cheese
tortilla chips

In slow cooker, combine beans, tomatoes, corn, onion and bell pepper. Place chicken on top. In large bowl, combine enchilada sauce and soup. Whisk in milk until smooth and pour over ingredients in slow cooker. Cover and cook on low for 6-8 hours. Remove chicken and chop; return to show cooker. Serve and top with cheese, broken tortilla chips. *and sour cream, if desired.

A New Christmas Tradition

When I saw this recipe on Annalee’s blog, I couldn't wait to try it! I knew my hot chocolate lover would LOVE it. But, little did I know that it would become my newest obsession! We made it with french vanilla creamer and peppermint mocha creamer. I truly can’t decide which one I like best. And, it has been the perfect Christmas treat around our house…a new tradition, for sure!!! I can’t wait to share it with all of our friends for years to come!

{I halved the recipe and it still made a BUNCH!}

Quinn’s {NEW} Favorite Hot Chocolate
INGREDIENTS
8 C powdered milk
1 box Nestle quick (1 lb. 8 oz. box)
4 C powdered sugar
2- 8 oz. jar flavored coffeemate creamer (powder)
(whichever flavor you buy will be the flavor of your mix)
11 oz. regular coffeemate creamer (powder
1/2 t salt

DIRECTIONS
mix all the above ingredients together in a LARGE mixing bowl.

Store in an airtight container.

Mix together 1/4 C cocoa mix with 1 C hot water and enjoy!