Thursday, December 29, 2011

Mini S'mores Cups

Mini S'mores Cups
Anything with the word "mini" just sounds yummy to me!

Most s'mores recipes call for Hershey's bars but I decided to use what I had on hand. Nestle Crunch bars it was and worked beautifully! I had the snack size and broke them in half.
Preheat oven to 350. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Spoon one tablespoon of crumb mixture in each cup of a mini cupcake pan. Press crumbs with spoon or fingers
to form shallow cups . Bake 4-5 minutes or until edges are bubbling.

Top with chocolate bar or in my case, Nestle Crunch. :)

Next, use mini marshmallows (as pictured) or regular size marshmallows and cut in half.
Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to
cooling rack; cool 15 minutes.

Aren't they cute?
You could also drizzle chocolate on top!

7 whole graham crackers (1 cup finely crushed)
1/4 cup powdered sugar
6 tbsp butter, melted
4 bars milk chocolate candy, divided
12 large marshmallows

Preheat oven to 350°F (180°C). Place graham crackers into a large resealable
plastic bag. Finely crush into crumbs. Combine graham cracker crumbs,
powdered sugar and butter in small bowl. Spoon one tablespoon of crumb
mixture in each cup of a mini cupcake pan. Press crumbs with spoon or fingers
to form shallow cups . Bake 4-5 minutes or until edges are bubbling. Meanwhile,
break two of the candy bars into rectangles. Remove pan from oven; place
one rectangle into each cup.
Cut marshmallows in half crosswise using kitchen shears dipped in cold water.
Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2
minutes or until marshmallows are just slightly softened. Remove from oven to
cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool
Break remaining candy bars and place in a microwave safe bowl. Microwave
on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20
seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side
up and let stand 40 minutes-1 hour or until set.

Source: Pampered Chef

Friday, December 23, 2011

Chocolate Peanut Butter Truffles

This is my mom's recipe and I have so many fond memories of it. She would only make it for Christmas. I would beg her all year long to make them but nope, only Christmas. As an adult, it is not Christmas without my mom's Chocolate Peanut Butter Truffles. I have had other variations but never like this. My mom always added raisins and coconut to them. My husband isn't a fan of coconut but there isn't a lot, just enough. He actually LOVES them!
Ingredients (FULL recipe, makes approx 50 truffles if using tsp scoop):
2 cups peanut butter (creamy or crunchy) *I always use crunchy
2 cups powdered sugar
1 stick of melted butter
2 tbsp vanilla
chocolate bark
1 cup coconut
1 cup raisins

NOTE: It makes a lot!!! I made these for just my family so I halved the ingredients (1 cup pb, 1 cup sugar, 1/2 stick butter, etc). If you half the recipe, you'll end up with approx 28 truffles. I used a teaspoon size scoop to make shape them. I always want to feel like I'm getting more than I am. :)

Mix all ingredients (except the chocolate bark) and form into balls. I find it easier to work with if I put them in the freezer or fridge for 30 minutes or so.
Dip them into the chocolate. I know I said this in an earlier recipe but I melt 3 blocks of chocolate bark at a time (30 second intervals). It is the perfect consistency for dipping and I can dip enough before it starts to harden. I don't want to waste my chocolate! :)
I store them in the fridge because we just like them cold but they are just as delicious room temperature. The raisins and coconut make this! Promise!
Now it feels like Christmas!

Wednesday, December 14, 2011

Make Your Own Thin Mints

I was a little hesitant to use Ritz Crackers but the result was delicious!!!

Two ingredients--how about that!

Ritz Crackers
Andes Mint Baking Chips

Melt 1/4 of the bag at a time. It keeps it at the perfect consistency and you can use just enough before it thickens.

Dip the crackers and let dry.

My husband and kids were impressed. YUMMY!

linking: tatertots and jello, too much time on my hands

Wednesday, November 23, 2011

Reeses Stuffed Oreos

I was telling a friend this is either genius or dangerous. Either way, I couldn't help myself. My poor kids were foaming at the mouth and if I heard "are they done yet?" one more time, I was going to...well, I don't know...give them one of these to keep their mouth shut for 10 minutes. :)

Double Stuffed Oreos
Reeses Peanut Butter Cups (regular size)
Chocolate Bark

Directions: Twist an oreo apart, put a peanut butter cup on top of the white stuff, twist another oreo apart and stack it. Gently push them together. The white acts as glue and holds the Reeses in place.
Melt the chocolate bark and dip'em!
I have learned I like the Kroger brand chocolate bark.
I take 3 squares at a time and melt in 30 second increments in the microwave. 3 squares at a time seems to have the perfect consistency. If I do more, it starts to thicken up too quickly and then becomes a big frustrating mess.
I used a big ole spoon to cover them. These babies are PERFECT.
Kid approved! I can't wait for my husband to get home to see what I have made this time. I think he's not going to want to share with my family for Thanksgiving. :)
Linking up: Tatertots and Jello, blissful and domestic, funky polka dot giraffe, home stories a to z, skip to my lou

Wednesday, August 17, 2011

Garlic Chicken Farfalle

Garlic Chicken Farfalle
When I first saw this recipe, I immediately started salivating when I read a couple of the ingredients: GARLIC and BACON!!! Sign me up!!! I think I could eat this every single day. No lie! It is that good!
I'm posting the recipe exactly as I found it and then I'll tell you my adjustments.

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part – surprise, surprise).

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. SOOO GOOD!

About a half-hour before serving, boil the pasta. The kids loved this cute bow-tie pasta. :) It's the little things that get them excited! lol

In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes.

In a large bowl, pour over cooked, drained pasta, add chicken and stir through.
Doesn't this look delicious???
I mean, really?!?!? DELICIOUS. I'm getting hungry just looking at this.

Sprinkle a little bit more shredded parmesan cheese on top.
My notes: I took the advice that was given on the blog I found this recipe from and I will pass it along to you! Trust me--don't use the bacon bits or the grated parmesan cheese in the green container. Use REAL BACON and REAL PARMESAN!
Also, I used about a tsp of black pepper (not a tbsp). After all, I have young kids and they couldn't stomach that much black pepper. :)

Source: Becky Higgins Garlic Chicken Farfalle

Friday, July 8, 2011

Spaghetti Crescent Roll Casserole

Spaghetti Crescent Roll Casserole

Our whole family really enjoyed this for dinner tonight and I couldn't wait to post it! I love that this recipe can be so versatile.


1 lb ground beef (I used ground turkey)

Your favorite jar of spaghetti sauce or homemade :)

1 cup mozzarella cheese

1 cup sour cream

1 can crescent rolls (I used reduced fat)

Parmesan Cheese


Brown hamburger meat and add spaghetti sauce. Simmer.

Preheat oven to 350.

Mix mozzarella cheese and sour cream in separate bowl

Pour spaghetti meat into 9x13 baking dish.

Spread mozzarella cheese/sour cream mixture on top of meat sauce.

Top with crescent rolls and sprinkle Parmesan cheese on top.

Bake at 350 for 20 minutes.

This is what my kid's plate looked like after her second helping!

Be prepared to not have any leftovers. Boo! :)
I'm already thinking that I could do the same for my favorite chili recipe or taco meat, too! Love that. :)

Friday, May 6, 2011

Cookies 'n' Cream Oreo Fudge Brownie

Cookies 'n' Cream Oreo Fudge Brownie <------ Um, YES PLEASE!!!!


1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)


Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos,
then top with remaining batter. Trust me, the batter is thick so no worries about your oreos sinking to the bottom!

Bake for 40-50 minutes or as directed on the box.
Original recipe found here!

Linking up to Designs by Gollum, Paisley Passions, Skip to My Lou, Wise Antics, Make Ahead Meals

Tip Junkie handmade projects

Wednesday, April 20, 2011

Snickerdoodle Cupcakes

OH.MY.GOODNESS. I love this twist on one of my favorite cookies and I think you will, too!

Snickerdoodle Cupcakes


1 package plain white cake mix or yellow cake mix
1 cup whole milk (I used skim milk and it still tasted delicious)
1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Preheat oven to 350 degrees and flour & grease 2 9″ pans (for cakes) or line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once).

Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). Allow the cakes to cool completely.

Snickerdoodle Frosting Ingredients:
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon

Beat butter until fluffy for frosting. Add all other ingredients.

I had to throw in a picture of my beautiful helper, Kelsey Grace. The kids always get so excited when I let them lick the leftovers.
Handsome boy!
We had fun frosting these together!!!
Look at this! Source found here!

Linked up: Designs by Gollum & Alli-n-Son

Tip Junkie handmade projects

Thursday, April 14, 2011

Oven Chicken Risotto

This was surprisingly delicious! Putting all the ingredients together, I kept thinking to myself "this doesn't look like much of anything." We really enjoyed this one.

I love how you can easily tweak it to make it healthy by simply using fat free or reduced fat cheese.

I can't stop thinking about those cherry tomatoes growing in my garden this summer. I love finding recipes like this!


2 tablespoons butter (I omitted)

2 1/2 cups chicken broth

1 cup uncooked Arborio rice (short-grain)

1/2 small onion,

diced 1/2 teaspoon salt

2 cups chopped deli-roasted chicken

1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes

1 cup cherry or grape tomatoes, halved 1/4 cup

shredded fresh basil


1. Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.

2. Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil.

Serve immediately.

My friend, Margaret, introduced me to this recipe found here!

Monday, March 28, 2011

Chocolate Chip Cookie Dough Truffles

Who doesn't love to eat cookie dough? You never do because you know you aren't supposed to since they have raw egg in them, right? Well, not these babies!!! I made these and could actually lick the spoon guilt-free! WOO HOO!!


  • 1 C butter, room temp (or 2 sticks)

  • 3/4 C granulated sugar

  • 3/4 C packed brown sugar

  • 1/3 C milk

  • 1 tsp vanilla

  • 2 1/2 C flour

  • 1/4 tsp baking soda

  • 1 tsp salt

  • 1 C Mini semi-sweet choc chips

  • 1 pkg Semi Sweet Baking Chocolate (usually a box of bakers choc is 8 oz, i ended up using 2 boxes)
Directions: Beat butter and sugars in large bowl on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed until incorporated. Stir in chocolate chips.

Cover and chill for about 30 min. When dough is firm enough to handle, form dough into 1 in balls and arrange on a baking sheet lined with wax paper. Place sheet/sheets in freezer & let chill for 30 min. Melt baking chocolate in a microwave according to pkg directions. Dip the cookie balls into the melted chocolate, covering completely with the chocolate.
Let harden in the fridge for 30 minutes.
Yep, you can thank me later. :)

Linking up: Skip to my Lou, Designs by Gollum