March 5, 2014

Pesto Potatoes

Pesto Potatoes Recipe:
(Makes 6-8 servings)
5-6 medium russet potatoes
1 (10 ounce) jar Pesto sauce
3/4 cup Parmesan cheese

Preheat oven to 450 degrees.  Scrub (but don't peel) potatoes and cut into large cubes.  Place cut potatoes in a large Ziploc bag.  Add  pesto sauce to the bag and shake until all of the potatoes are coated.  Pour contents out into a baking sheet and spread out evenly.  Sprinkle on Parmesan cheese.  Bake for 25-30 minutes, or until potatoes are golden.

Recipe and Picture Courtesy of Six Sisters Stuff

February 10, 2014

Party Dip

16oz cream cheese, softened
1 pkg dry ranch dressing mix 
2oz chopped black olives
2 jalepeno peppers, unseeded and chopped
1 red pepper, chopped
2/3 C. cheddar cheese
In a large mixing bowl, mix all the ingredients together with an electric mixer.  
Serve with Wheat Thins. 
*Recipe and photo courtesy of

February 6, 2014

Best Crepes

Yields 20-24 large crepes

*8 eggs
1/2 tsp salt
4 cups of flour
4 cups of milk
1 cup of melted butter
In a medium bowl, combine eggs and salt. Gradually add flour, alternating with milk, beating with electric mixer until smooth. Beat in melted butter. Refrigerate atleast ONE HOUR before cooking.
To cook : pour about a half-cupful of batter into a large, heated frying pan. {I spray the pan for the first few crepes} quickly rotate the pan so that the batter spreads out over the whole pan. Let heat until edges barely lift from the pan, then turn over. The cooked side should be lighlty brown. Cook the other side until it is lightly brown as well. 
Serve with fresh fruit, nutella,or syrup.

Gluten Free Crepes

1/2 cup gluten free flour blend
1/2 cup of milk or almond milk
1/4 cup warm water
1 1/2 tbsp sugar or 1 tbsp honey
1/4 tsp salt
2 large eggs
2 tbsp butter

Combine all ingredients in your food processor or kitchen aid. Blend until smooth. (Do not over mix batter or it will become foamy). 
Pour batter into a pitcher, cover, and refrigerate for atleast 1 hour. (this will help your crepes cook right)

When you are ready to cook your crepe, grease the inside of a crepe pan or non-stick skillet with a small amount of oil or cooking spray. Place pan on medium heat.

Stir the batter and pour 2-3tbsp of batter into your pan, tilting to coat the bottom of your pan with a very thin layer of batter. Cook until the top is set and edges are slightly browned. Turn crepe over carefully and cook until the other side is lightly brown. {the second side always cooks faster}. Place cooked crepes on wax paper. I layer more wax paper after about 3 crepes and repeat until all the batter is cooked!

Serve with fresh fruit, nutella, syrup, or anything else your tastebuds desire. 

Lemon Cheese Snow Salad

What you will need
3 oz. pkg lemon Jell-O
1 c. boiling water
8 oz. can crushed pineapple (undrained)
1/2 pint cool whip
1/2 cup pecans or walnuts
1 cup grated cheddar cheese
~Bring your water to a boil. Dissolve Jell-O in water, add pineapple and refrigerate until jell stage. When your jello is set, dump it into a bowl. Add your cool whip, nuts, and cheese into your jello. Mix to blend and refrigerate until serving!

Green Beans to Die For

What you will need
* 1 bag of frozen whole green beans or 2 large handfuls of fresh whole green beans
*6 tbsp of butter
*2 tbsp minced garlic
*1/2 cup-1 cup French fried onions 
* 6 pre cooked and cut bacon strips  (opt)
*1/4- 1/2 cup Slivered Almonds  (opt.)

Heat your stovetop wok {the wok will cook your veggies to the perfect crisp tender without over cooking) or pan with 3 tbsp of butter and 2tbsp minced garlic. Dump in your green beans. Sautee' your green beans in the butter and garlic, stirring occasionally, over medium heat. Once your green beans are cooked fully add your slivered almonds, bacon, and french fried onions. Toss in your remaining 3 tbsp of butter and cooked until butter is melted. 

Tortilla Chip and Pepper Jack Crusted Chicken with Avocado Jalapeno Ranch

4 Boneless Skinless breasts (I cut mine in half, to make 8, width wise)
One 12 oz bag tortilla chips
4 ounces pepper jack cheese shredded
1 C mayonnaise ( I used light)
1/2 T garlic powder
1/2 T cumin
1/2 T chili powder
2 teaspoons lime juice

For the sauce: (I halved it)
1 C Mayo 
1/2 C buttermilk
1 C sour cream
1 packet ranch dip mix
1 T garlic powder
1 T onion powder
1-3 diced jalapeƱo slices (from a jar)
1 t lime juice
2 avocado's

Preheat oven to 350 degrees.

Put about half of the chips in the food processor and blend.  You should have 2-3 cups of crushed chips.  (Reserve the rest of the bag in case you don't have enough.) Mix the shredded cheese and the crushed chips together.

Whisk together mayo, garlic powder, chili powder, cumin, and lime juice.  Dredge the chicken in the mayo and then the chip mixture, pressing down to make sure it's all coated.  (Here is where you might need to grind up more chips for coating if you ran out.)  When all the chicken is coated, put it in the oven and bake for about 25-30 minutes until the chicken is done all the way through and the chips are crispy.

Blend the sauce ingredients together in a food processor and serve over the chicken.

Cookies n' Cream Oreo Fudge Ice Cream (No Machine)

  • 1 quart half n’ half (fat free is okay)
  • 1 pint heavy cream
  • 1 tablespoons vanilla
  • 2 cups sugar
  • 1 large box Oreo cookies n’ cream instant pudding mix
  • about 12 oreos, crushed or roughly chopped
  • one jar hot fudge topping (or about 1 cup homemade fudge sauce)
  1. In a large bowl combine half n’ half, cream, vanilla, and sugar. Mix until sugar is dissolved. Mix in pudding mix until no longer lumpy. Stir in crushed oreos.
  2. Pour ice cream into 2 or 3 shallow containers. Heat fudge sauce until pourable. Pour into ice cream containers and swirl gently with a knife. Cover and freeze overnight or 24 hours for deeper containers.
  3. Enjoy!

Recipe Courtesy of Le Creme De La Crumb

Southwest Chicken Salad with Avocado Dressing

I loved this!

4 cups salad mix
1 cup chicken, cooked and diced
1/2 cup cherry tomatoes, sliced in half
1/2 cup shredded cheddar cheese
1/2 cup sweet corn
1/2 cup black beans

1 avocado, ripe
1 1/2 tsp. lemon juice
6 oz. plain greek yogurt
1/4 tsp. tabasco (opt.)
1/3 cup olive oil
1 tsp. crushed garlic
3 tsp. chopped cilantro
3/4 tsp. kosher salt

Arrange salad. In a food processor add all dressing ingredients. Serve and enjoy. Yield 4.
Recipe courtesy of

Jalapeno Popper Dip


2packages (8 ounces each) cream cheese, softened
1cup mayonnaise
½cup shredded Monterey Jack cheese
¼cup canned chopped green chilies
¼cup canned diced jalapeno peppers
1cup shredded Parmesan cheese
½cup panko (Japanese) bread crumbs
Sweet red and yellow pepper pieces and corn chips


In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° for 25-30 minutes or until lightly browned. Serve with peppers and chips. Yield: 16 servings.

Recipe and Picture courtesy of Key Ingredient

Reindeer Christmas Chex Mix

Reindeer Feed
  • 6 cups Rice Chex® or Chocolate Chex® cereal
  • 1 bag (12 oz) white vanilla baking chips (2 cups)
  • 1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)
1. Line cookie sheet with foil or waxed paper. {I just put wax paper on the counter top.} Place cereal in large bowl.

2. In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.

3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.

Picture and recipe courtesy of Butter With a Side of Bread

Christmas Day Cranberry Punch

Cranberry Punch

32 oz. cranberry juice
1 cup orange juice
1 cup pineapple juice
2 cups ginger ale

* Mix all ingredients and serve over ice.