Saturday, December 25, 2010

Butterfinger Cake

Butterfinger Cake aka Better Than Sex Cake (HA!)

MOIST, melts in your mouth, DELICIOUS, easy, crowd pleaser...I could go on and on.

Anytime I bring this to a potluck or get together, it disappears immediately.


German Chocolate Cake Mix (I've used other chocolate varieties and they taste just as good)

1 can sweetened condensed milk

1 jar of caramel topping

1 tub of cool whip

4 butterfinger candy bars (crushed)


Bake cake as directed. I usually bake it in a rectangle glass baking dish then transfer it to a larger container *while still warm.*

Poke holes in cake with fork or skewer. Pour sweetened condensed milk and caramel topping all over.

This is what makes the cake super moist. Let it soak into the cake--it will absorb it like a sponge.

Then spread Cool Whip topping all over the cake.

Crush butterfinger candy bars and sprinkle all over the cake. I put the candy bars in a baggie and use a hammer to crush them.
*Tip: I have also used Heath Bar chips (found them next to the chocolate chips in the baking aisle) and it was super yummy!

Source: family cookbook

Link up: Designs by Gollum

Tuesday, November 2, 2010

Oreo Cupcakes

I decided to make my adorable son oreo cupcakes for his birthday. Take a look at this:

Easy peasy!


White Cake Mix

Cream Cheese Frosting (big can or two small)

1 package of oreos


Twist apart the oreos and put them in the bottom of the cupcake liner. Put the tops to them in a separate container.

Mix the cake mix together. Then stir in the oreo tops. *Note: don't crush them. Bigger chunks work best.
Bake as instructed on cake mix box.

Put the cream cheese frosting in a ziploc bag and mix together the rest of the oreos. This is when you want to use the crushed oreos. Cut out a small corner of the bag and squeeze onto your cupcakes.
Yum! Then garnish with 1/2 of an oreo on top to complete the look.
Next time I'll probably try a French Vanilla cake mix. Still very good! Kid approved!

Linking up!

Tip Junkie handmade projects

Friday, October 22, 2010

Chicken Lime Avocado Tortilla Soup

Oh my heavens!

This is absolutely DELICIOUS!!!

8 cloves garlic, thinly sliced (I used minced garlic)
4 fresh jalapeno peppers, sliced (or diced green chiles to cut the spice down)
8 ounces skinless, boneless chicken breast halves - cut into thin strips (rotisserie chicken works, too)
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro

1.In a large saucepan over medium heat, put all ingredients together and simmer for 20 minutes until hot.

2.Ladle soup into bowls and sprinkle with tortilla strips to serve.

My notes: I bought the lime tortilla chips to go with this and it's awesome. The 1st time I made this, I made the mistake of not using fresh lime juice and I couldn't really taste the lime. Very disappointing! I highly recommend squeezing fresh limes in it and also on top before you serve it. :) It makes all the difference in the world. I also sprinkle cilantro on top, too. I love love LOVE all things avocado so I used TWO last time and it was amazing! I also snuck in some carrots just because I could. :) Could be served with or without long grain rice.

This recipe is adapted from HERE! I just simplified it to our tastes.

Linking up: 33 shades of green, Blessed with Grace, Dr. Laura , Real Sustenance, Designs by Gollum

Wednesday, October 13, 2010

Easy Pumpkin Muffins

or maybe I should re-name this recipe "3 ingredient pumpkin muffins" really can't get easier than this!

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

*note: I also added a small box of raisins and sub'd all those spices for pumpkin spice*

1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2.In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3.Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

No eggs and no oil--no, that's not a typo either! Trust me, they come out perfect! They are dense and pretty much just melt in your mouth.

Next time, I will try a spice cake mix and I'll use golden raisins. We all really loved the raisins in them so I'm glad I threw them in!

Original recipe is found HERE!

Monday, September 13, 2010

Cherry Limeade

Cherry Limeade Recipe

1 can frozen limeade concentrate

1 bottle Sprite

1 jar of maraschino cherries

1 lime

Put in the limeade and then add the sprite. Pour in the juice from the cherries. Then add the cherries and sliced up lime for looks and taste.

My notes: I doubled this recipe for my daughter's birthday tea party. Some even said it was better than Sonic's!

I found the recipe HERE

Photo credit: Nick Bumgardner

Linking up: A Southern Fairytale & Mom's Crazy Cooking, Designs by Gollum

Friday, September 10, 2010

Crock pot Chicken & Dumplings

Crock pot Chicken & Dumplings --very easy!!!

Doesn't this look delicious? This lovely Fall-like weather has inspired me to post one of my family's FAVORITE dishes.


2 or 3 boneless chicken breasts or 6 boneless chicken tenderloins, frozen OR thawed (it doesn't matter)
1 chopped onion
can of cream of chicken
can of cream of celery
a few shakes of poultry seasoning
a few shakes of thyme
a can of refrigerated biscuits

(fill soup cans with water or add a can of chicken broth)

Add everything to crock pot except for biscuits. Cook on high for 5-6 hours. When you have an hour left, tear up the biscuits and push them down into the mixture. They'll cook but still be a little gooey like dumplings.
My notes: The original recipe called for 2 cans of biscuits but I just use one and cut them up into tiny pieces. This way I feel like I'm getting more dumplings without the extra calories. :)

I use fat-free soups, so besides the biscuits, it's really not that bad for you. Also, I sometimes only let the biscuits cook for 20-30 min --b/c we are in such a hurry to eat. I know it says to cook for 5-6 hours on high but obviously that doesn't work for me (full-time working momma)! So, I cook it on low all day long then crank it up to high when I put the biscuits in. I usually forgo the seasoning and just do a few shakes of Italian seasoning and add a little chicken broth. You really can't screw it up. No matter how I make it, it always taste the same lol.

The kids gobble this one up and they frequently request this one, too! Speaking of the kids, this is one of those recipes I can sneak vegetables in without hearing any complaining. I typically add carrots and mushrooms. YUM!
I would give credit to where I found this awesome recipe but, honestly, I've been making this for so many years that I have no idea where the recipe came from. I've also tweaked it so many times to our liking, I'm not sure how similar it is to the original anyways. :)

Linking up to Tasty Tuesdays and Dr. Laura's Tasty Tuesdays. Blessed with Grace, Balancing Beauty & Bedlam and A Stroll Thru Life, Fudge Ripple, These Creative Juices, All the Small Stuff

Friday, September 3, 2010

Chocolate Chip Pound Cake

I recently made this for a friend and she requested the recipe. I figured that I might as well post it here! I'm kicking myself for not taking a picture of the finished cake because it's so pretty. :)
Chocolate Chip Pound Cake

1 pkg dark chocolate cake mix
1 pkg instant chocolate pudding mix
1 16 oz sour cream
3 eggs
1/3 cup vegetable oil
2 cups semisweet chocolate chips

Preaheat oven to 350. Grease a bundt pan. Mix together ingredients and pour in pan. Bake for one hour and then cool. Top with powdered sugar!

Gotta give credit where it's due: I found the recipe HERE.

Friday, August 20, 2010

Cafe Rio Chicken

This chicken is perfect for either tacos, burritos or nachos which means leftovers are awesome because you can have burritos one night and nachos the next! :) I love it when that happens!!!

My friend, Meghan, gave me this awesome recipe. I could not get over how EASY it was and anyone who knows me well, knows that when the crock pot is involved then I am ALL OVER IT!

Cafe Rio Chicken Recipe:

1 small bottle Kraft Zesty Italian Dressing (I use fat free and works great!)
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

and whatever toppings you like for tacos/burritos/nachos!

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

*I cook mine on low for 8-10 hours and the meat just falls apart! No manual shredding involved. :)

My family loves fresh cilantro so I top it with that and sharp shredded cheddar cheese. I usually get corn taco size tortillas or whole wheat burrito size tortillas. Sometimes I will serve it with a side of rice or beans but most of the time just the tacos/burritos are enough to fill everyone up.
Credit: Recipe came from here.
Meghan also makes the rice but added this note: I usually do 3 cups water to 2 cups rice because when you add all the additional liquid from the blender it equals about a cup. I also use a full small onion and a bouillon cube, and I add juice from 1 lime to the blended stuff too. I've never tried the salad dressing recipe, but it sounds good too!

Saturday, August 7, 2010

Heath Bar Apple Dip Recipe

This is my go-to recipe when I need something quick and easy in a pinch!

8oz block cream cheese, softened (I used the whipped b/c it's softer)
1/2 c sugar
3/4 c brown sugar
1 t vanilla
1/2 bag Heath Bar bits
Apple wedges

Cream together cream cheese, sugars and vanilla
Stir heath bar bits in with spoon (i added some caramel, too!)
Serve with apples
(cut apples into pineapple juice to keep from turning brown)
Be prepared to have the recipe on-hand because it is a crowd pleaser and goes quick!!!

Linking up to: 33 shades of green

Wednesday, July 28, 2010

Mama's Homemade Lasagna

When I think about my mom's home cooking a few of my favorites come to mind and this lasagna recipe is one of them! I HEART this lasagna so much that I never ever ever order lasagna at a restaurant because it never comes close to my mom's!

If you look at most other lasagna recipes, they call for ricotta cheese and my mom uses cottage cheese which I think that is what makes this one so different and taste so good.

My mom is one of those cooks that doesn't measure anything when she cooks so it was so hard to get her to write down her lasagna recipe. I tweaked a couple of things and I've got it right!

1 1/2- 2lbs ground beef
2 small cans tomato paste (and water in cans)
1 tbsp oregano
garlic salt to taste
chopped garlic clove (optional)
1 can of sliced tomatoes
1 box lasagna noodles
2 large cottage cheese (small curd)
2 large pkg shredded mozzarella cheese


Boil water in large pot -- cook lasagna noodles
Brown ground beef, mix together tomato paste, oregano, garlic salt, sliced tomatoes
Let simmer together.

Mix a little oregano in the cottage cheese (optional)

In deep rectangle pan, layer noodles, pour sauce over noodles, next layer is cottage cheese, last layer mozzarella cheese. Layer again.
Cottage cheese
Mozzarella cheese
Bake at 425 (unless it's glass dish, bake at 350), until top begins to brown, about 40 minutes.

This is one of those recipes that taste phenomenal warmed up as leftovers. I think my husband could eat on this for weeks. Oh and my kids--they gobbled it up! YUM!

Friday, July 23, 2010

Strawberry Cake Mix Cookies

Simple, soft and cheap cookies! This is something I love to make when I'm in a bind and need something sweet at a moment's notice. You probably already have the ingredients in your pantry AND there are so many variations to it!

You only need 3 ingredients to make these!

1 box of strawberry cake mix (or any other flavor you have on hand)
2 eggs
1/3 cup of oil

That's it!!!

Mix all ingredients together and bake at 375 for 10-12 minutes.
Aren't they pretty? They even look soft! Perfection right here!!!

Okay, now let's think of all the variations we can make with these: lemon cake mix cookies, chocolate fudge, funfetti cake mix, RED VELVET cake mix cookies...I could go on and on! :)

Monday, July 12, 2010

Paula Deen's Strawberry Cake


1 box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed (omit 3/4 cup)
4 large eggs
1/2 cup vegetable oil
Cream Cheese frosting --I just bought mine but she does give us her recipe to make your own.

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.

Pour into prepared pans, and bake for 30 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

This cake was super moist and soooo delicious! I made several changes to the original recipe. I read quite a few reviews that said it was too dense. I ended up making it twice in the same weekend so I could experiment quite a bit. My 1st time, I omitted about 1/4 of the pureed strawberries and added water just like the recipe calls for. I ended up having to cook it an additional 20 minutes just to get it done. My 2nd try, I omitted 3/4 cup of pureed strawberries and the water. It came out much better but still had to cook longer than recipe stated.
Original recipe can be found here !

Saturday, July 3, 2010

Chopped Salad Recipe

This salad is SO easy to make and incredibly healthy and delicious! There's no right way to do it --just get to chopping. If you're making it for yourself, chop about 1/2 cup of each thing. If you're making it for a group --go up to 2 or 3 cups of each ingredient.

Spinach leaves
Yellow Bell Pepper
Corn (raw from the cob)
Egg Whites Only (Hard Boiled)
Ham (deli sliced)
Turkey (deli sliced)
Salami (deli sliced)

Chop everything into bite sized pieces and mix! Add pepper to taste. I drizzled a teaspoon of Extra Virgin Olive Oil after it was plated. I suggest doing so, in case you have leftovers. This way it won't get soggy in the fridge.

Here's the key: The avocado adds it's own oil --keeping everything together and flavorful. You really don't need any dressing because of it. <-----I love that!

I only added pepper to taste because the ham and salami have enough salt on their own. Remember, salt in excess isn't good for you. I also put a teaspoon of feta cheese on top.
Hard boiled eggs are pure protein! If you're needing more protein in your diet, this is a great way to get it.

Aside from the meats and eggs, everything should be chopped raw. No cooking required! How easy is that?

I hope you enjoy this incredibly easy and uber tasty salad! It's perfect for lunch OR dinner!

Wednesday, June 30, 2010

Coconut Cake with a twist!

This coconut cake recipe is the best I've ever had! It is super moist and so incredibly easy to make. The recipe calls for white cake mix but this time I made it with yellow cake instead. I think I like it best with the yellow cake mix! Both are very good, it's just a personal preference.

1 package white cake mix
1 (14 ounce) can cream of coconut (found in mixed drinks area)
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

1.Prepare and bake cake mix according to package. Remove cake from oven. While still hot, using a fork, poke holes all over the top of the cake.
2.Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake.
Let cake cool completely

then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.


I'm linking up to Balancing Beauty & Bedlam's Tasty Tuesday

Wednesday, June 23, 2010

Lemon Chicken with Croutons

Lemon Chicken with Croutons

A friend of mine, Margaret, shared this recipe with me last year and it has become a family favorite. I have very few baked whole chicken recipes that I just love but this one is special. YUM! The homemade croutons make it stand out and the lemon flavor....I'm getting hungry just thinking about it.

I had misplaced the recipe shortly after Margaret gave it to me so I googled around and found out it's actually a Barefoot Contessa recipe! That explains a lot, right? :) Makes you want to try it now? Just wait...I found a video of her actually making it!!!! *twirls*

It's super easy to make but I sooo wish I would've watched it before attempting it my first time.

1 roasting chicken -- (4 to 5-pound)
1 large yellow onion -- sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons -- quartered
2 tablespoons unsalted butter -- melted
6 cups bread cubes (1 baguette or round boule) -- (3/4-inch)


Preheat the oven to 425 degrees F. Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Place the whole chicken on top of the croutons and slice it, letting all the pan juices and onions distribute over the croutons. Sprinkle with salt and serve warm.

Tuesday, June 15, 2010

1st Recipe: No-Bake Cookies

Look at this picture of deliciousness right here!
YUM!!! Are you drooling? Yeah, I know. Trust me, they really are that good. I made these for my son's teacher at daycare. She requested them for her birthday so I was more than happy to oblige!
My mother has made No-Bake Cookies for as long as I can remember. So, every time I take a bite into this piece of heaven, it takes me back to my childhood. What better way to start off this recipe blog, right? :)
The thing I love about making these is I already had all of the ingredients on hand so no special grocery trips for me! I love it when that happens!

1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter (may also use creamy)
3 cups quick-cooking oats
1 teaspoon vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
A couple of tips before you get started:
  • It is SOOOO important to have all of the ingredients ready and to have the wax paper prepared on the counter (preferably right side up--I made this mistake and my counter tops were waxy, lol). Once you turn on the stove there is little to no time for prep.
  • Very important to use the 1-minute quick oats, too.
  • The trick to getting these to the perfect consistency is letting it boil for 1 1/2 minutes. I time it from the moment it starts to boil and then immediately take it off the stove. Any more or any less and the cookies will either not harden or they will crumble to pieces. I also put mine in the fridge to help harden.
ENJOY them while you can because they will disappear quickly, I promise! :)

Thanks, Mom! :)

Friday, May 21, 2010

Another Blog...

I created a recipe blog because I can not keep up with the paperwork of printing a recipe and filing. Let's be real, I suck at filing. I hate filing at work, home and I am just not disciplined enough to file recipes. I tend to print them and shove them in a drawer. These days, it is much easier and let's not forget, environmentally friendly, to just look up that YUMMY recipe online than in a drawer!!!

I intend to post any of our favorite recipes, some new and some old. Some will be 'Weight Watcher' friendly and others will be Paula Deen approved. haha! I do tend to modify some of her recipes to make them 'Weight Watcher' friendly and I also tend to test some out in my crock pot that aren't necessarily crock pot recipes. I HEART my crock pot because it simplifies dinners during the week. So, I'll definitely be posting a variety of recipes. My hope is to have this blog serve as a good reference for all things DELICIOUS!

I'm always on the lookout for new recipes to try so feel free to send some my way and I'll let my family be the guinea pig! :) It's funny how brutally honest my 2 year old and 4 year old can be, right? Gotta love'em!

Stay tuned!