November 24, 2014

Zucchini Pizza Bites

  • 1 tablespoon olive oil
  • 3 zucchini, cut into 1/4-inch thick rounds
  • Sea salt and freshy ground black pepper, to taste
  • 1/3 cup marinara sauce
  • 1/2 cup finely grated mozzarella
    1/4 cup pepperoni minis
  • 1 tablespoon Italian seasoning
  •  garlic powder

  • Preheat oven to broil.
  • Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper and garlic powder to taste.
  • Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis. Sprinkle with Italian seasoning.
  • Place into oven and cook until the cheese has melted, about 1-2 minutes.

November 6, 2014

Cilantro Jalapeno Dip

8 oz cream cheese
2 1/3 Tbs lime juice
1/2-3/4 Tbs chopped cilantro
3 1/4 tsp ranch dressing mix
2 1/4 tsp chopped jalapeno
1/2-3/4 garlic powder
dash of salt to taste

Mix all ingredients in a blender and serve with chips or veggies.

October 21, 2014

Crockpot Lasagna Soup

{Photo credit from Taste of Home}

1 lb ground beef
3 cups of beef broth
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1 TB dried italian seasoning
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 1/2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
1 cup of water
Optional topping- shredded cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.
 2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
 3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.

{For a Gluten Free Lasagna Soup use Gluten free beef  broth and gluten free pasta. }

October 15, 2014

German Chocolate Brownies

These brownies will completely satisfy your chocolate craving!!!

2 brownie mixes
caramel for drizzling
1 cup chocolate chips 
Mix and bake brownies according to the box in a 9x13 baking dish.  When cooled, drizzle caramel over the top. (you could use Kraft caramels, or ice cream topping) Melt the chocolate chips and drizzle over the brownies as well.

Frosting: (From Lion House Cookbook)
3 egg yolks
1 cup sugar
1 cup evaporated milk
1/2 cup butter
1 tsp. vanilla
1 1/2 cups flaked coconut (fresher the better)
1 cup pecans, chopped

Combine egg yolks, sugar, milk, butter, and vanilla in a large saucepan,  Cook and stir over medium heat until thickened, about 12 minutes. Stir consistently for 10 minutes.  Add coconut and pecans.  Beat until thick enough to spread.  Pour over top of brownies.

*Recipe courtesty of

March 23, 2014

The best party punch...ever

1 cup frozen concentrated lemonade (thawed)
6 oz  frozen concentrated orange juice (thawed)
2 cups cranberry juice
3 cups water
1/4 cup super fine sugar
2 liters lemon-lime soda, chilled
Freshly sliced lemons and oranges

Add the lemonade, orange juice, cranberry juice, water and sugar to a container that has a lid. Stir until all of the sugar is dissolved. Cover and chill the mixture for 1-2 hours. When you are ready to serve the punch, add the mixture to a drink server along with the soda, ice, lemons and oranges. Stir and enjoy!  After everyone left I realized I had left the cut up lemons and oranges in my fridge:(

*recipe and photo courtesy of  savorhome

Crispy Cheddar Chicken

Chicken:4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

1   14 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks. 
2. In a small food processor grind up the ritz crackers. 
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. 
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 
6. Sprinkle the dried parsley over the chicken. 
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 

*recipe and photo courtesy of Jamie Cooks It Up

March 5, 2014

Pesto Potatoes

Pesto Potatoes Recipe:
(Makes 6-8 servings)
5-6 medium russet potatoes
1 (10 ounce) jar Pesto sauce
3/4 cup Parmesan cheese

Preheat oven to 450 degrees.  Scrub (but don't peel) potatoes and cut into large cubes.  Place cut potatoes in a large Ziploc bag.  Add  pesto sauce to the bag and shake until all of the potatoes are coated.  Pour contents out into a baking sheet and spread out evenly.  Sprinkle on Parmesan cheese.  Bake for 25-30 minutes, or until potatoes are golden.

Recipe and Picture Courtesy of Six Sisters Stuff

February 10, 2014

Party Dip

16oz cream cheese, softened
1 pkg dry ranch dressing mix 
2oz chopped black olives
2 jalepeno peppers, unseeded and chopped
1 red pepper, chopped
2/3 C. cheddar cheese
In a large mixing bowl, mix all the ingredients together with an electric mixer.  
Serve with Wheat Thins. 
*Recipe and photo courtesy of

February 6, 2014

Best Crepes

Yields 20-24 large crepes

*8 eggs
1/2 tsp salt
4 cups of flour
4 cups of milk
1 cup of melted butter
In a medium bowl, combine eggs and salt. Gradually add flour, alternating with milk, beating with electric mixer until smooth. Beat in melted butter. Refrigerate atleast ONE HOUR before cooking.
To cook : pour about a half-cupful of batter into a large, heated frying pan. {I spray the pan for the first few crepes} quickly rotate the pan so that the batter spreads out over the whole pan. Let heat until edges barely lift from the pan, then turn over. The cooked side should be lighlty brown. Cook the other side until it is lightly brown as well. 
Serve with fresh fruit, nutella,or syrup.

Gluten Free Crepes

1/2 cup gluten free flour blend
1/2 cup of milk or almond milk
1/4 cup warm water
1 1/2 tbsp sugar or 1 tbsp honey
1/4 tsp salt
2 large eggs
2 tbsp butter

Combine all ingredients in your food processor or kitchen aid. Blend until smooth. (Do not over mix batter or it will become foamy). 
Pour batter into a pitcher, cover, and refrigerate for atleast 1 hour. (this will help your crepes cook right)

When you are ready to cook your crepe, grease the inside of a crepe pan or non-stick skillet with a small amount of oil or cooking spray. Place pan on medium heat.

Stir the batter and pour 2-3tbsp of batter into your pan, tilting to coat the bottom of your pan with a very thin layer of batter. Cook until the top is set and edges are slightly browned. Turn crepe over carefully and cook until the other side is lightly brown. {the second side always cooks faster}. Place cooked crepes on wax paper. I layer more wax paper after about 3 crepes and repeat until all the batter is cooked!

Serve with fresh fruit, nutella, syrup, or anything else your tastebuds desire. 

Lemon Cheese Snow Salad

What you will need
3 oz. pkg lemon Jell-O
1 c. boiling water
8 oz. can crushed pineapple (undrained)
1/2 pint cool whip
1/2 cup pecans or walnuts
1 cup grated cheddar cheese
~Bring your water to a boil. Dissolve Jell-O in water, add pineapple and refrigerate until jell stage. When your jello is set, dump it into a bowl. Add your cool whip, nuts, and cheese into your jello. Mix to blend and refrigerate until serving!

Green Beans to Die For

What you will need
* 1 bag of frozen whole green beans or 2 large handfuls of fresh whole green beans
*6 tbsp of butter
*2 tbsp minced garlic
*1/2 cup-1 cup French fried onions 
* 6 pre cooked and cut bacon strips  (opt)
*1/4- 1/2 cup Slivered Almonds  (opt.)

Heat your stovetop wok {the wok will cook your veggies to the perfect crisp tender without over cooking) or pan with 3 tbsp of butter and 2tbsp minced garlic. Dump in your green beans. Sautee' your green beans in the butter and garlic, stirring occasionally, over medium heat. Once your green beans are cooked fully add your slivered almonds, bacon, and french fried onions. Toss in your remaining 3 tbsp of butter and cooked until butter is melted.