April 2, 2016

Fried Ice Cream Cake

  • ¾ cup butter, softened
  • 1½ cup brown sugar
  • 3¾ cups Rice Krispies cereal
  • ½ gallon vanilla ice cream, softned to a workable temperature
  • favorite ice cream toppings, optional
  • cinnamon (Opt.)
  • Dipping Chocolate


  1. In a large bowl, mix softened butter, brown sugar, cinnamon, and Rice Krispies cereal together.
  2. Spread ½ of the Rice Krispies mixture evenly on the bottom of a greased 9x13 pan.
  3. Smash a layer of  soft vanilla ice cream over the top of Rice Krispie layer until evenly distributed and as flat as possible.
  4. Sprinkle remaining ½ of the Rice Krispies mixture over the top of ice cream layer.
  5. Freeze until set up and ready to serve.
  6. When ready to serve, remove from freezer and cut into squares. You can also melt chocolate over top and freeze it or top with carmel sauce. Eaither way is delish! 

March 7, 2016

Apple Dessert Dip

1 8oz Cream Cheese (softened)
1 bag of Heath pieces
1 container of Lighthouse caramel fruit dip
4 TBSP Brown Sugar
5 Large Granny Smith apples

Add brown sugar to cream cheese and mix well, spread onto serving platter. Microwave caramel fruit dip for 10 seconds and stir until easy to pour. Spread caramel dip on top of cream cheese mixture. Top with Heath pieces. Serve with sliced Granny Smith apples.

Chocolate Coconut Chex Mix

9 cups Rice Chex cereal
3 cups chocolate chips
3/4 tsp. coconut extract
1 1/2 c. shredded sweetened coconut
1/3 c. powdered sugar

Pour the chex cereal into a large bowl and set aside.  In a medium microwaveable bowl melt the chocolate chips.  Heat for 1 minute then stir.  Heat for an additional 30 seconds and stir again until completely melted and chocolate is smooth.  Stir in the extract and pour over the cereal.  Gently stir until the cereal is well coated. Stir in the coconut until evenly coated. Pour the cereal onto a large baking sheet and sprinkle with powdered sugar.  Let is sit until the chocolate is dry, about 15 minutes.

Dulce de Leche Cookie Bars

2 rolls (16.5 oz each) Pillsbury refrigerated cookie dough
1 cup quick cooking oats
1 cup brown sugar
1 bag (14 oz) caramels, unwrapped
1/2 c. butter
1 can (14 oz) sweetened condensed milk

Preheat oven to 350.  Combine 1 roll sugar cookie dough with 1/2 cup oats and 1/2 cup brown sugar.  Knead together until combined.  Flour the bottom of 9 x 13 pan and press down the dough until pan is covered.  Bake for minutes and remove from oven.
In a saucepan over medium low heat, combine caramels, milk, and butter.  Be sure to stir often to avoid burning. Once smooth, remove from heat.  Pour over the cookie crust.
Combine second cookie dough roll and 1/2 cup oats and 1/2 cup brown sugar and knead until combined.  Roll out and lay over top of caramel.  If it doesn't all roll out into a perfect shape, just over the caramel with the dough as best as you can. Return to the over for  22-25 minutes.  Let cool in refrigerator 1 hour.  They are delishous and ooey gooey.
Recipe and picture courtesy of Pizzazzerie.com

January 8, 2016

Garlic Butter & Mushroom Baked Pork Chop Recipe

  • 3-4 Thick Cut Pork Chops
  • ½ Stick Butter
  • 2 Garlic Cloves, Minced
  • ¼ Cup Flour, All Purpose or gluten free blend
  • ¼ Cup Milk 
  • 1 Cup Mushrooms, Cleaned and Sliced
  • 1 tsp Oregano
  • 1 tsp Thyme
  • Salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.
  3. Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.
  4. Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops.
  5. Remove skillet from oven and remove your pork chops and sit them aside to rest.
  6. Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes.
  7. Serve over the top of pork chops.
*Picture and recipe by www.amomstake.com

November 21, 2015

Banoffee Pie

  • 1 graham cracker crust
  • 1 can (approx 14oz) sweetened condensed milk (or of dulce de leche, see note)
  • 3 bananas, sliced
  • 1½ cups heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla

  1. If using sweetened condensed milk Remove the label from the can.
  2. Place the unopened can on it's side in a large pot and fill with water so the water is 1" above the can. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.
  3. Remove from heat and let cool before opening. Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!
  4. Slice the bananas and place them into the bottom of the crust. Pour cooled condensed milk over top.
  5. In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Top pie with whipped cream and refrigerate for 2-3 hours.

**Recipe and picture courtesy of Spendwithpennies.com


November 20, 2015

Black Bean Chicken Soup


This crock-pot soup is great for those cold winter days when you just don't want to cook. Filled with delicious ingredients and loads of flavor – you can't find an easier or yummier soup out there!


2 chicken breasts
1 c chicken broth
1 can black beans, drained
1 can corn, drained
1 c salsa
1 taco seasoning
1/2 c sour cream
1/2 c cheddar cheese
tortilla chips


Step 1

1. Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken.

Step 2

2. Cook on low for 6 hours (or high for 3 hours).

Step 3

3. Remove chicken and shred. Re-add chicken.

Step 4

4. If desired, add sour cream and cheese to crock pot. Stir until smooth. (Or add desired amount to individual servings)

Step 5

5. Serve with tortilla chips.

November 12, 2015

Easy Ranch Carrots

Recipe and picture courtesy of Chef-In-Training

These are super easy to make!!

1 (16 oz.) bag baby carrots
5 Tbsp. butter
3 Tbsp. brown sugar
1 package Hidden Valley Dip Mix, dry
  1. Steam carrots until soft and tender.
  2. In a large bowl, combine carrots with butter, brown sugar and Hidden Valley Dip Mix until evenly mixed and combined.
  3. Serve warm.

October 20, 2015

Tropical Punch

4 cups peach-mango juice (found in the refrigerated juices) divided
1 (15 ounce) can cream of coconut
5 cups pineapple juice
1/2 cup freshly squeezed lime juice (about 3-4 limes)
1 liter bottle of Sprite

1. Combine 3 cups peach-mango juice with the cream of coconut in the blender.  Blend till completely smooth.

2. Combine blended mixture with all other ingredients, except for the Sprite, in a serving bowl or pitcher.  When ready to serve, add Sprite and serve over ice.  Garnish with slices of lime, coconut, and/or pineapple if desired.

Zupas Wisconsin Cauliflower Soup

1 medium onion, chopped
3 T butter
2 pounds cauliflower chopped into 1 inch pieces (can use frozen)
1/4 C flour or corn starch
2 C half and half
1 1/2 c water
1 14.5 ounce can chicken broth
1 1/2 C sharp cheddar cheese, shredded
1/2 C pepper jack cheese, shredded
1/2 t salt
1 t dijon mustard

Optional Toppings:
green onions
bacon bits
additional cheese, shredded

1. In a large pot, melt 3 T butter and cook the chopped onion  until translucent and golden brown. Whisk in the flour or corn starch.  Gradually stir in half and half, water, and chicken broth.

2. Add the chopped cauliflower and heat to boiling.  Reduce heat to medium low and allow the cauliflower to cook until tender, about 15 minutes.

3. In a blender with the center of the top removed to allow steam to escape, blend the soup in batches until smooth.  Return to the pot.

4.  Add the cheeses, salt, and dijon mustard.  Serve topped with green onions, bacon bits, and additional shredded cheese.

October 13, 2015

Caramel Apple Blondie Cheesecake

Apple Spice Blondie
3/4 cup butter
1 1/2 cup brown sugar
3 tsp vanilla
1 egg
1 egg white
1 1/2 cup flour
1/2 tsp cinnamon
3/4 tsp apple pie spice
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 apple, chopped

Caramel Cheesecake
16 oz cream cheese, room temperature
1/2 cup sugar
1/2 cup brown sugar
3/4 cup caramel sauce ( I used a homemake recipe)
1/2 tsp apple pie spice
4 oz cool whip

Cinnamon Apples
1 1/2 apples, thinly sliced
2 tsp lemon juice
pinch of nutmeg
1 tsp cinnamon
4 tbsp brown sugar
1 tbsp butter

Cinnamon Whipped Cream
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/4 tsp cinnamon

1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add brown sugar and whisk to combine.
4. Add the vanilla, egg and egg white and whisk until incorporated
5. In another bowl, combine dry ingredients.
6. Slowly add dry ingredients to wet ingredients until combined.
7. Fold in finely chopped apples.
8. Pour batter into springform pan and bake for 30-33 minutes.
9. Allow to cool for about 5 minutes, then remove parchment paper and allow to finish cooling.
10. Make the caramel sauce and allow to cool completely.
11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.
12. Add about 3/4 cup of caramel sauce and apple pie spice and mix until combined.
13. Fold in Cool Whip.
14. Place blondie back into the springform pan.
15. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.
16. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.
17. Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.
18. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.
19. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.
20. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
21. Add powdered sugar and cinnamon and whip until it you get stiff peaks.
22. Pipe whipped cream around edges of cheesecake.
23. Drizzle more caramel sauce over finished cheesecake, if desired.

October 12, 2015

Sweet and Spicy Thai Cucumber Noodles

What you will need
1-1/2 lbs cucumber (about 3 medium), peeled, and spiralized. (Can be sliced too)
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar
1/4 tsp red pepper flakes
2 Tbs minced red onion
Sesame Seeds (opt)

Place cucumber noodles in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  While cucumber slices are draining, prepare marinade below.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion.  Let mixture cool to room temp.
When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction.  This can be served immediately, but for best results refrigerate until well chilled. Top with sesame seeds .