Thursday, December 1, 2011

Mexican Haystacks

Not sure what to call this but we LA-ove it! A great compromise to soup on a cold day. You could also serve this on a bed of lettuce. yum yum.

Mexican Haystacks
8 oz cream cheese
2 C milk
1 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tbl chicken bouillon 
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
3-4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel
Fresh cilantro

(**This makes a big serving so 1/2 the recipe if needed)

Combine all ingredients but chicken, beans, corn and Rotel. Heat until smooth and blend until creamy. Immersion blender works best. Then add remaining ingredients and let cook all day, stirring occasionally.  Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you'll get to it shredding on it's own :)

Serve over a bed of tortilla chips and rice with warm bread sticks. Garnish with cheese and fresh cilantro. YUM!!!

Tuesday, November 29, 2011

Pizza Bites

I saw this idea on Pinterest. What a great idea.. right? Well I tried the recipe and I didn't like it. They were dry, flavorless and not worth the ingredients. So I conceptualized my own. We all loved them!

1 1/2 C Flour
1 1/2  milk
1/4 C butter melted
2 eggs
1/4 tsp pepper
1 Tbl sugar
1 Tbl dried onion flakes
1 tsp garlic powder
1 1/2 tsp baking powder
1/4 tsp regular seasoning salt
1 C mozzarella cheese - grated
1/4 Parmesan cheese
1 C  pepperoni - diced

Combine all dry ingredients, stir until well mixed. Add egg, milk and butter slowly stirring until well combined and smooth. Then add cheese and pepperoni. Let stand 10 minutes. Scoop into well greased muffin tins. (You can also do these in mini muffin tins - juts bake less time) Bake 325 until golden approx 20-25 minutes.  Serve with marinara and ranch. My kids love these for their school lunches as well. SCORE!

Tuesday, October 25, 2011

Awesome Blueberry Muffins

Emily’s Blueberry Muffins


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


1.     Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.     Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.     To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.     Bake for 20 to 25 minutes in the preheated oven, or until done.

Friday, September 23, 2011


Happy first day of fall! Yay!

2 1/2 cups white flour

1 cup whole wheat flour or quick oats
3 cups sugar

2 teaspoons baking soda
2 1/2 teaspoons cinnamon

1/4 teaspoon cloves
1 teaspoon nutmeg

1 teaspoon salt

16 oz cooked or canned pumpkin puree (not pie filling)
1/2 C oil

1/2 C applesauce
4 eggs, beaten lightly

2/3 cup water
1 cup semi-sweet chocolate chips 

Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans. 

Mix flours, sugar, baking soda, cinnamon, clove, nutmeg, and salt together in a large bowl; set aside.
Mix pumpkin, oil, applesauce, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips.
Place batter in prepared pans. Sometimes I sprinkle chips onto of the batter for added yumminess.
Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

Tuesday, September 13, 2011


Whatchamacallit's...By far my most favorite candy bar on the planet. Could also be called Candy Bar Crispies. YUM!
Combine in large stock pot and slowly let melt (don't over cook!)
1 1/2 bags of marshmallows
1 stick of butter
dash of salt

Once melted add and stir
1/3 C chunky peanut butter
1/3 C peanut butter chips
1/2 C Heath Toffee Chips
1/4 C chocolate chips
then add - rice crispies until right consistency - you want them still pretty gooey.

Pour into a buttered cookie sheet and press firmly down. Then pour smooth chocolate topping (below) on top and let cool.

Topping - melt in a sauce pan
1/2 C butter
1 tsp vanilla
1/2 C milk
1/4 C cocoa powder
1/4 C peanut butter
powdered sugar until right consistency. Should be thin but not too runny. As to cools it should set up quite firm.

Then slice into bite size pieces of heaven.

Thursday, August 25, 2011

Devil Oatmeal Cookies

These are by far the most devilish cookies ever. Although... I think I could say that about every cookie. These ones are  truly awful they are SO good. Soft, chewy, dang delish!

1 c brown sugar
1 c white sugar
1 c butter (two cubes)
2 eggs
1 tsp vanilla

1 1/2 c flour
3 c old fashioned oats
1 tsp salt
1 tsp baking soda
dash of cinnamon

Bake at 325 for 10 mins. When they're cooked perfectly, they come out looking a little pale and underdone, but a little golden around the edge. Let them cool for a minute before transferring them to a cooling rack.
yields: 3-4 dozen depending on size. 

(you can add white and milk chocolate chips to these as well and they are YUM!_

Friday, May 6, 2011

Vegetarian Lasagna

I love this! Totally tasty and a winner with or without chicken. Thanks Kelsey for this "keeper"!
1 jar of red "spaghetti" sauce (I use Classico Tomato & Basil or Four Cheese)
6 uncooked lasagna noodles (no boil is fine)
1 carton 15 oz Ricotta cheese or cottage cheese
1 1/2 cups shredded Parmesan, divided
2 tsp dried basil
Shredded mozzarella
1/4 tsp pepper
1/2 tsp garlic salt

Preheat oven to 375.

Stir 3/4 c parmesan and basil into ricotta. Season with salt and pepper.
Chop veggies of choice -zucchini, carrots, onions, mushrooms, broccoli and spinach too. You can puree the veggies also if you have picky eaters. If you decide to use chopped veggies,  you can saute them just a bit with a little butter and salt and pepper.

In 9X13 dish, spread 1 c sauce. Top with 3 uncooked lasagna noodles. Spread half ricotta cheese mixture over noodles. Sprinkle with chopped veggies and mozzarella cheese. Top with 1 c sauce. Repeat layer: noodles, ricotta, veggies, mozzarella, but hold sauce. Put a final layer of noodles on and then spread the rest of the sauce over the top layer of noodles.

Cover with foil and bake 50 minutes. Uncover, sprinkle 3/4 c parmesan over top. Bake uncovered 10 minutes. Let stand 5 minutes before serving.

boil or roast 3 chicken breasts
season well
and add layer to lasagna

Friday, April 15, 2011

Baked Chicken & Mushrooms

6 Chicken breasts
Coat chicken in 
1 egg
Then dip in this mixture and place in a baking dish
1 C seasoned bread crumbs
1C Parmesan (best if fresh)
1 tsp garlic salt

In a pan saute over medium heat until mushrooms are slightly tender
8 oz sliced mushrooms
1 stick butter
2/3 Tlb parsley
2 Tlb Lemon juice

Bake 375 for 45 min approx - until gold and bubbly and chicken is cooked throughout

Serve with asparagus or your faorite vegetable and fresh frensh bread.
YUM! One of my favorites!

Monday, March 28, 2011

Layered Cinnamon Cheesecake

I can always count on my friend Stacy C. to make a dish that will most certainly top my "favorites list" and this one did not disappoint! Simple and super duper YUM! (Thanks Stacy!)

2- 8 oz packages cream cheese
2- packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla or almond extract
1/2 cup butter, melted
1/2 cup cinnamon sugar

Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan. Flatten. Mix together the cream cheese, sugar and extract. Spread over the crescent rolls.
Unroll the other can of crescent rolls and place on top of cream cheese mixture.
Pour one stick of melted butter over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture. Bake at 350 degrees for 30 minutes.

Thursday, March 24, 2011

Warm Black Bean Dip

Warm Black Bean Dip
Combine in a small sauce pan
1 can black beans
4 oz tomato sauce
1/2 tsp garlic salt
dash of Tabasco (optional)

Heat on low heat until bubbly. Use a potato masher and mush up.
When semi smooth add 1/2 cup Mexican cheese blend and stir until combined. Serve warm with tortilla chips.