Thursday, March 12, 2015

French Toast Roll-Ups

 French Toast Roll-Ups (otherwise known as Crack Sticks)

These are the most delicious deserts I have made in a very long time!! We did an Iron Chef activity with our youth group.  (12-17 yr old boys and girls) Our ingredient that we were to use was strawberries and we only had an hour.  This was THE best!!


Loaf white sandwich bread
8 oz package of cream cheese softened
3/4 cup powdered sugar
3/4 cup butter melted
1 cup sugar
2 tsp cinnamon


Mix cinnamon and sugar in shallow dish and set aside.

Combine cream cheese and powdered sugar until smooth. Set aside.

Remove crusts from bread and roll flat using a rolling pin.  Spread small amount of cream cheese or Nutella (I did half Nutella half cream cheese.  Both DELICIOUS!) mixture on each slice of bread.  Add small amount of strawberries and roll up tightly.

Dip in melted butter then roll in cinnamon-sugar mixture.

Place on ungreased baking sheet.  Bake at *350 for 20 min until golden brown.

These are delicious warm or cold!!

Fruit Cookies

Fruit Cookie

This is a recipe I got from Nikki. She made these a couple of years ago and I just made them for a youth activity.  They were a HUGE hit!!  I actually just used The Ready to Bake Sugar Cookies from Pillsbury (the flat kind that you just tear apart) They are surprisingly good!! They aren't to soft or to crunchy.  Everyone was asking for my recipe! So basically this is just a recipe for the frosting (and to tell you how easy and good these cookies are)  The frosting is the most delicious cream cheese frosting I've ever had!

Frosting Recipe:


2 (8oz) packages cream cheese, softened
1/2 cup unsalted butter, softened
2-4 cups powdered sugar
1-2 teaspoon vanilla


In a small bowl, beat cream cheese and butter until smooth.  Add the powdered sugar. Beat for 2 minutes or until fluffy.  Add vanilla and beat until mixed well.

Spread in a thick layer over completely cooled cookies.  Top with fruit!

Fruit: Strawberries, blueberries, pineapple, mandarin oranges, kiwi and raspberries!

Thursday, February 19, 2015

The BEST Chili EVER!

I seriously cannot say enough about this chili! It is soooo good! Anyone who knows me will tell you that I really am not a big fan of chili. Especially because I am freaky about the meat in it. It's always chewy, or the consistency is wrong - runny with chunks of meat - ugh!! I can handle it when it's on a potato, but to just eat it plain in a bowl - no way!

But this recipe looked really good, and it's homemade so I control what's in it. ;) It was so good and hearty, with the PERFECT consistency, and I added a little spiciness to it also. Yummm! 

I ate it over a potato, and then had a bowl of it as well. Talk about over-eating! haha
It made a TON - so we saved it and I just threw it all in the slow cooker 2 days later. STILL DELICIOUS! 

So hurry and go make this before winter is over! You won't regret it. :)

2 lbs. lean ground beef, browned and drained
3 green peppers, diced
1 yellow onion, diced
2 stalks of celery, diced
1 TBS minced garlic
1 (15 oz) can dark red kidney beans, drained
1 (15 oz) can Ranch Style beans
1 (15oz) can Italian stewed tomatoes
2 (15 oz) cans tomato sauce
1 (10 oz) can Rotel, or diced tomatoes with green chilis 
1 pkg McCormick chili seasoning
Secret Ingredient: crushed red pepper flakes, to taste (It's hard to tell - I just sprinkled a bit on top, and mixed it in & it was perfect.)

While ground beef is browning - chop peppers, onion, and celery. Add all ingredients to a large pot or slow cooker. Simmer for a few hours. If you use a slow cooker, you could keep it on low most of the day if you wanted. (Mine cooked a little too hot on the stove, and burned a little on the bottom. Ugh!)

Note: If you like your chili really spicy, add a medium Rotel, hotter chili seasoning packet and/or more crushed red pepper flakes. Mine was pretty spicy though. ;)

This also makes amazing leftovers, and I think I will be freezing the rest. 


Tuesday, December 16, 2014

Chicken Broccoli Rice Casserole

I have had this recipe for awhile now, & kept planning on making it but I never got around to it, or it didn't sound good that day - whatever. Well I finally made it tonight and it was sooo good!! I can't believe it took me that long to make it! This was the only picture I got of it before it was GONE. Seriously. 

This recipe makes two 8x8 pans or one 9x13 pan. Since I have a small family I made the two 8x8 pans and froze one for another night! Bonus! 

5 cups cooked rice
2 cups cooked chicken, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups broccoli, chopped (I thought this could use a lot more broccoli, so I would do at least 3 cups. I also just threw mine in uncooked, but if you are using frozen broccoli you might want to lightly steam it first.)
2 cups cheddar cheese, shredded (And some extra to sprinkle on the top.)
salt and pepper, to taste (optional)

Combine all ingredients together in a large bowl and mix well.

Bake at 350 F for 25-30 minutes or until cheese is bubbly.


Friday, August 22, 2014

Monterey Chicken

This was a throw together last minute meal.  It turned out so good!  My husband said this was one of his favorite meals.  So yummy!!


2 Tbs soy sauce
2 Tbs Weber's Kick'n Chicken seasoning
4-6 chicken breasts
1/4 c bbq sauce
1/4 c crumbled up cooked bacon
1 c Colby Jack cheese shredded
1 can 14 oz Rotel
2 sliced green onions


Marinate chicken for 30-40 min in soy sauce and chicken seasoning.
Preheat oven to *400
Grill chicken 6-7 min each side or until done
Place chicken in a baking dish covered with foil

Top each chicken breast with 1Tbs bbq sauce, 1/4 c cheese, 1/4 c Rotel, green onions and 1 Tbs bacon. 

Place in oven and bake until cheese is melted.

Saturday, July 26, 2014

Onion Veggie/Chip Dip

My mother-in-law gave me this amazing dip recipe, and it is seriously better than any store-bought dip you can find.  We originally made it for veggies, but then started eating it with Ruffles potato chips - WOAH!!  If you like that french onion chip dip, you will absolutely LOVE this!  We loved it so much we made it twice in one weekend.  Mmmmm!  :)

1 cup sour cream
1 cup mayo
1 TBS onion flakes (dried, minced onions)
1 TBS parsley
1 tsp Beaumond (Spice Islands is the brand)
1/2 - 1 tsp dill weed

Mix all together, and let stand for at least 2 hours in the refrigerator.  (I thought it tasted even better the second day!)

Serve with fresh veggies or potato chips. 


Tuesday, March 11, 2014

Spicy Italian Meatball soup

I love soup, every kind of soup.  However my husband doesn't like soup.  He says they aren't filling enough. I have been wanting to find one he would be willing to tolerate so I made this one because it sounded and looked delicious and then crossed my fingers.  He ended up loving it!  It was so delicious!!!!

Ingredients Meatballs:
1/2 lb ground beef
1/2 lb spicy Italian sausage
2 eggs, beaten
1/4 c bread crumbs
2 Tbsp grated Parmesan cheese
1 tsp basil
1/2 tsp parsley
1/4 c dehydrated onion
1 clove garlic, minced
1 tsp kosher salt
1/2 tsp pepper

Directions Meatballs:
Line a baking sheet with foil and spray with non-stick cooking spray.
Combine all ingredients in a medium bowl.  Shape into 1in meatballs.  Place on prepared baking sheet.
Broil for 7-10 min or until the meatballs become brown and fragrant.  (they will finish cooking in soup)

Ingredients Soup:
Prepared Italian meatballs
1-2 Tbsp olive oil
1 onion chopped
4-5 cloves of garlic, minced
5 (14 oz) cans chicken broth
1 cup water
1 (28 oz) can crushed tomatoes
1 Tbsp Italian seasoning
2 carrots, pealed and diced
2 cups small pasta (macaroni, diti, rotini, penne)
2 cups spinach

Directions Soup:
While meatballs are cooking, heat oil in large pot.  Saute onions and garlic until translucent.  Add broth, water, tomatoes and Italian seasoning.  Heat to boiling.  Gently add the meatballs, carrots, pasta and spinach.  Reduce heat to simmer and cook for 10 minutes or until the meatballs are cooked through, carrots are tender and pasta is soft. 

Top with freshly shredded Parmesan cheese!  YUMMY


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