Category Archives for "Recipes"
I love desserts and who doesn’t. Baking can take time and with my busy schedule sometimes it is not possible. I love no bake desserts that allow me to get dessert on the table without much effort and time. During the holidays Pumpkin Pie is a must but baking one takes time and sometimes you don’t need a whole pie. That problem is solve with Pumpkin Pudding Pie.
1 box vanilla, butterscotch, or cheesecake pudding
1 – 15oz canned pumpkin
2/3 cup milk
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1 tsp sugar
1/2 tsp vanillaContinue reading
Are you dippers? I mean true dippers who dip everything? We are a family of dippers. We love to dip everything and we love all kinds of dips. We love dips so much that my children have created their own. They call it “double dip” and have even had the recipe published in our church’s cookbook. Double Dip is made by mixing equal parts ranch dressing and ketchup.
Double Dip Recipe
2 Tbsp ketchup
2 Tbsp ranch dressing
Put ketchup and ranch dressing in a small bowl. Mix until thoroughly combined.
The perfect dippers for double dip are Tyson® Chicken Strips. For protein powered snacking or easy finger food dinners we serve Tyson® Chicken Strips with Double Dip, barbecue sauce, and honey mustard. Paired with some cheesy broccoli and we have a very happily dipping family and a delicious meal. It’s a great meal, Charlie Brown!
We also love a reason to celebrate and the new Peanuts Movie is definitely a cause for celebration. The Peanuts Movie is available Only in Theaters and to celebrate we made Peanuts Gang cupcakes. Charlie Brown, Sally, Linus, and Schroeder were our inspiration for these cupcakes.
Your favorite cupcakes
dark blue frosting
I think these cupcakes are just adorable. They were really easy to decorate. Watch the video to see exactly how I made each cupcake character.
Is your family excited for the new Peanuts movie? I know we certainly are especially as the holidays approach. It is a family tradition to watch all the Peanuts holiday specials. How will you celebrate the new movie? If you have a favorite dip, please share. My big and little dippers are always willing to try a new dip.
Do you have ten minutes to make a fantastic meal? You know one meal that your kids will not only like but ask for again and again. I made this and my kids said, “I would rather have more pork tomorrow instead of pizza.” I think I fainted, pizza is the chosen food but not anymore. The best part of this meal was that it’s so easy to make and easy to clean up after. In fact, it will take you longer to read this post than to recreate the recipe.
As I’ve mentioned before, I looooove Mexican food. I try to experiment with my favorite dishes making them leaner and healthier. I’ve been on an enchilada kick lately and decided to take a stab at making my own enchilada sauce since canned enchilada sauce has lots of sodium. This sauce turned out great and it freezes well, too. So, double the sauce and freeze some for next time. Be sure to use the fire-roasted tomatoes and fresh cilantro (as much as you want), as these are the ingredients that add such a unique, robust flavor. Leftover cooked chicken (about 1 ½ cups) and leftover corn work well in this recipe. If your family likes spice, add crushed red pepper flakes to the sauce.
Preheat oven to 350 degrees. In a large skillet over medium-high heat, sauté onion in oil for 5 minutes. Add garlic and cook for 1 minute more, being careful not to let garlic brown. Add the tomatoes, coriander, cumin, oregano, and pepper; cook for a few minutes longer. This enchilada sauce will be slightly chunky. Stir in cilantro and remove from heat.
Meanwhile, cook chicken in a large skillet over medium-high heat until no longer pink. Drain and stir in black beans and corn; season with salt and pepper. Warm the tortillas in the oven for about 5 minutes to make them easier to roll; remove from oven. Spread ½ cup sauce into a rectangular baking dish. Divide the chicken mixture and ¾ c. of cheese among tortillas. Fold over tortilla sides, place seam side down in the baking dish. Pour the remaining sauce over enchiladas and bake, uncovered, for 15 minutes. Sprinkle remaining cheese on top, and bake 5 minutes more or until cheese melts. Serve atop a bed of lettuce, if desired.
Growing up, my mother would strive to make each and every birthday special for my sister and myself. On your birthday, you could pick any dinner you want, and Mama would prepare it for the Birthday Girl. My birthday dinner was always lasagna. This was probably because the classic dish was not something Mama prepared very often. And, it can be a pricey dish. However, it feeds a lot of hungry folks, so it is a favorite in many families. I decided to recreate my favorite lasagna recipe.Continue reading
In the last couple of weeks, we have found out that my husband is gluten intolerant. I have been scrambling to make breakfasts that I can cook ahead of time and freeze. I have to come up with meals that my kids and my husband will both like and they have to be easy. They have to be something I can make ahead of time. I headed into Walmart to buy some ingredients for what I hoped would be a special breakfast meal idea. I decided that a pumpkin waffle with Yopliat® Greek Yogurt sauce would be the perfect remedy. I will say my children loved the Yogurt dipping sauce so much that they asked me to put the rest in their lunch box with apple slices. This recipe was so successful in my home that I am sharing it with you.Continue reading