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Jalapeno Popper Dip, Brownie Batter Dip, and Mexican Cream Cheese Wraps — May 19, 2014

Jalapeno Popper Dip, Brownie Batter Dip, and Mexican Cream Cheese Wraps

Last night we hosted a party for some of the people on our softball team. We are moving in a few weeks and don’t feel like moving all of our alcohol bottles so we let them all drink them. All they did was bring the mixers and we provided the liquor and some food. I love planning parties especially ones where I get to make appetizers. These all turned out very yummy. I added crumbled bacon on top of the jalapeno popper dip and loved it. My favorite thing was the wraps. Happy Eating!

Brownie Batter Dip


Brownie Batter Dip

Recipe thanks to Stick a Fork In It


1 8 oz package cream cheese (softened)

1/2 cup butter (room temperature)

2 cups powdered sugar

heaping 1/4 cup cocoa powder

heaping 1/4 cup flour

3 tablespoons brown sugar

1 teaspoon vanilla

2-3 tablespoons milk (to desired consistency)


Mix the cream cheese and butter with an electric mixer.  Add the powdered sugar and milk slowly.  Add the cocoa, flour, brown sugar, and vanilla, and mix well. Serve with pretzels, graham crackers, and strawberries.

Jalapeno Popper Dip


Jalapeno Popper Dip

Recipe thanks to Big Red Kitchen


2- 8 ounce packages cream cheese, room temp

1 cup mayonnaise

1 cup shredded Mexican blend cheese

1/2 cup Parmesan cheese

1- 4 ounce can chopped green chilies

1-4 ounce can sliced jalapeños- double if you like heat

1 cup panko bread crumbs

1/2 cup Parmesan cheese

1/2 stick butter, melted


In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

Mexican Cream Cheese Wraps


Mexican Cream Cheese Wraps

Recipe thanks to Is This Really My Life


1 8-ounce package cream cheese, softened
1 small can diced green chilies, drained (or you can use jalapenos if you want a bit of kick)
1 2.25-ounce can black olives, chopped (or 1/3 to 1/2 of a 4.25-ounce can chopped olives)
4 green onions, chopped
1/2 cup salsa*
1 cup shredded Mexican blend cheese
Dash of taco seasoning
1/4 cup each diced red and yellow bell peppers (optional)
6 burrito-size flour tortillas


In a medium bowl mix together cream cheese, chilies, olives, onions, salsa, cheese, seasoning and peppers. Spread mixture in a thin layer onto each tortilla. Roll up tortillas and chill for at least 1 hour. Slice chilled wraps into 1-inch pieces and serve.

Crock Pot Buffalo Chicken Wings — May 16, 2014

Crock Pot Buffalo Chicken Wings

Seriously for like three days after I made these chicken wings Scotty asked me if I was making them again. If you don’t have a crock pot I want you to drop everything you are doing at this moment and go buy one. The greatest tool I have in my kitchen. Every crockpot meal I have ever made has been so easy and so delicious. These wings were fall off the bone tender. The only problem was we ate them all and then we wanted more! Happy Eating!

Crock Pot Buffalo Chicken Wings


Crock Pot Buffalo Chicken Wings

Recipe thanks to Mom with Crock Pots


1 (4 pound) frozen chicken wing sections, thawed

1 (12 ounce) bottle hot pepper sauce (like Frank’s RedHot®)

½ cup butter

2 tablespoons Worcestershire sauce

2 teaspoons dried oregano

2 teaspoons onion powder

2 teaspoons garlic powder

Finishing Sauce

½ cup butter

1 (12 ounce) bottle hot pepper sauce

(such as Frank’s RedHot®)


In a medium saucepan, combine 1 bottle hot pepper sauce, ½ cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.

Place chicken wings into slow cooker and pour the sauce mixture over wings.

Cook the wings on High for 2 hours. Reduce heat to Low; cook 2 hours more.

About 15 minutes before they are done, preheat oven to 400 degrees F (200 degrees C). Grease several baking sheets.

Spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 20 minutes.

While they are crisping, Melt ½ cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving.

Zucchini, Shrimp, and Pesto with Angel Hair Pasta —

Zucchini, Shrimp, and Pesto with Angel Hair Pasta

We have recently switched to whole wheat pasta. I have tried to switch in the past with failure. I don’t know what it is this time that made me like it. I think my tastes buds aren’t as strong with age so I like more foods I didn’t like before. Fact or myth? In my head, who knows! I like the big chunks of veggies in this pasta with the crisp shrimp. Happy Eating!

Zucchini, Shrimp, and Pesto with Angel Hair


Zucchini, Shrimp, and Pesto with Angel Hair

Recipe thanks to Kath Eats Real Food


1/2 lb shrimp, peeled

4 ounces angel hair, cooking according to package

1 zucchini, chopped

1 bell pepper, chopped

1/3 cup prepared or homemade pesto sauce

2 tbsp olive oil


Prepare pasta according to package.

Add 1 tbsp olive oil to medium high skillet and cook shrimp until brown. Don’t stir too much or you won’t get a crust! Remove from pan.

Cook pepper and zucchini in remaining olive oil until tender

Toss all together in a bowl with pesto.

Serve in bowls!

Chicken Ropa Vieja — May 14, 2014

Chicken Ropa Vieja

I wasn’t quite sure what Ropa Veija was, but the food in the picture I found looked great! I looked it up and apparently it is a Cubna Cuisine that is usually made with steak and served with white rice and plantain. I love that Skinny Taste lightened hers up with chicken and lots of veggies. I served mine over lettuce and made quite a yummy salad for dinner and lunch the next day. Happy Eating!

Chicken Ropa Vieja


Chicken Ropa Vieja

Recipe thank to Skinny Taste


3 (22.5 oz) chicken breast halves

1 small onion, quartered

1 tomato, quartered

1 carrot, peeled and chopped

2 cloves garlic, peeled

1 tbsp olive oil

1 small onion, thinly sliced

1 small green bell pepper, seeded and thinly sliced

1 small red bell pepper, seeded and thinly sliced

1/4 cup dry white wine

1/2 cup tomato sauce

reserved broth

1 tsp cumin, or more to taste (I like a lot)

garlic powder

salt and pepper to taste


Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender.

If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.

In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes adding more broth and seasoning if needed.

Makes 4 cups.

Italian Sausage Pasta — May 13, 2014

Italian Sausage Pasta

Have you ever looked into the fridge hoping to see a full course meal ready to eat? We do this all the time! After about the fifth time of opening the fridge I decided I was just going to concoct something.

I have always wanted to be able to walk into the kitchen and throw together a recipe with just the ingredients I have on hand. I never thought I could do it, but after blogging and trying other people’s recipes for years I did it! Happy Eating!

Italian Sausage Pasta


Italian Sausage Pasta


8 ounces spiral pasta

1/2 lb Italian Sausage


3 ounces sliced mushrooms

1/2 of a whole green pepper, chopped

1/4 cup onion, diced

1 cup chicken broth

1/2 pint grape tomatoes, cut in half

1 tsp Italian seasoning

2 tbsp tomato sauce

1 cup mozzarella cheese


Cook pasta according to the directions on the box.

In a large saucepan brown the sausage with the onions, mushrooms, and peppers until the sausage is cooked through and the veggies are tender. Drain the grease and place the pan back on the burner.

Add in the tomatoes, tomato sauce, chicken broth, and Italian Seasoning. Bring to a boil and then reduce to low. Simmer for 15 minutes.

Remove the pan from the heat and stir in the cheese until it is completely melted.

Dunkaroo Dip — May 12, 2014

Dunkaroo Dip

My first year of teaching one of the parents brought this dip for her daughter’s birthday. I don’t usually eat the food kids bring because I would end up eating cupcakes and sweets way too much. I couldn’t resist to try this one and then I couldn’t stop eating it! This is the first time I have made it myself. I brought it to the pool last weekend and served it with graham crackers and teddy grahams. Happy Eating!

Dunkaroo Dip


Dunkaroo Dip

Recipe thanks to Murphy Sam and Jodi


1 (18.9 oz) box Funfetti cake mix
2 cups plain yogurt
1 cup Cool Whip
Animal Crackers or Teddy Grahams


In a large bowl, mix together cake mix, plain yogurt and Cool Whip until completely combined and you see no more lumps. Cover with plastic wrap and allow to chill for about 4 hours.  Garnish with additional sprinkles if desired and serve with animal crackers or Teddy Grahams!

One Pot Wonder Chicken Lo Mein — May 6, 2014

One Pot Wonder Chicken Lo Mein

Every weekend I plan out my meals for the week. Each weekend I forget that the week before, I was sooo tired by the time I got home I had to convince myself to make dinner. However, I seem to forget this detail when I’m planning out my big elaborate meals. From time to time I think realistically and that happened when I planned this meal. Throw everything in one pot you say? Boil it and then its done you say? Well I say I’m in! Happy Eating!

One Pot Wonder Chicken Lo Mein


One Pot Wonder Chicken Lo Mein

Recipe thanks to The Wholesome Dish

Serves: 6


½ lb. boneless skinless chicken breast, cut into small chunks

1 – 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half (I used whole wheat)

4 medium carrots, peeled and cut in thin 3 inch long strips

1 medium red bell pepper, cut in thin 3 inch long strips

1 bunch green onions, white part sliced and green part cut in 3 inch long strips

4 cloves garlic, minced

¼ cup soy sauce

1 teaspoon garlic powder

1 teaspoon corn starch

1 tablespoon sugar

½ teaspoon red pepper flakes

4 cups chicken or vegetable broth

2 teaspoons extra virgin olive oil


Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.

Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.

Remove the lid and let the dish rest for 5 minutes before serving.

Simply Raspberry Lemonade and Malibu — May 5, 2014

Simply Raspberry Lemonade and Malibu

We are moving soon and therefore trying to clean out the pantry as much as we can before the move. We have all these bottles of alcohol that we would rather not pack up. What else to do other than drink it? I made this drink without a recipe and it turned out pretty yummy and perfect for by the pool. Happy Drinking!

Simply Raspberry Lemonade and Malibu


Simply Raspberry Lemonade and Malibu


6 ounces Simply Raspberry Lemonade

3 ounces Malibu Coconut Rum

1 handful of ice


Blend all ingredients in a blender and serve.


BLT Chopped Salad with Lemon Vinaigrette — May 2, 2014

BLT Chopped Salad with Lemon Vinaigrette

I chopped up my salad the other night and put it in a container so it was ready for my lunch. Scotty grabbed the container in the morning and started taking lettuce from it. I said, “Whoa what are you doing? That’s mine!” He didn’t understand why I needed so much lettuce. I may just like A LOT of lettuce in my salad. I could like worse things (which I do) 🙂 I love how I feel full after eating this salad, but not a weighted down full. Happy Eating!

BLT Chopped Salad with Lemon Vinaigrette

lemon vinaigrette

BLT Chopped Salad with Lemon Vinaigrette

Recipe thanks to Cooking Classy


Lemon Vinaigrette:

1/4 cup olive oil

1/4 cup canola oil

3 1/2 Tbsp fresh lemon juice

1 cloves garlic, minced

1 Tbsp dijon mustard (I like Emeril’s)

1 tsp honey

1/4 tsp each salt and freshly ground black pepper, then more to taste as desired


1 large head Romaine lettuce

12 – 16 oz bacon, cooked and crumbled

2 medium avocados, diced

6 oz feta cheese, crumbled

12 oz cherry or grape tomatoes, each sliced into 3 segments

1/2 cup slivered almonds, toasted

2 chicken breasts, grilled and sliced into strips (optional)


For the Lemon Vinaigrette:

Add all ingredients to a blender and pulse until well emulsified. Store in refrigerator.

For the salad:

Add all ingredients to a large bowl (or just layer all ingredients on plates individually), and toss with dressing just before serving.

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