Thursday, December 1, 2016

No Bake Peanut Butter Chocolate Chip Cheesecake

  • 1 (8 ounce) packages cream cheese *room temperature
    1 (12 ounce) can sweetened condensed milk
    1/4 cup peanut butter
    1 teaspoon vanilla extract
    1/2 cup chocolate chips
    1 (9 inch) pre-made graham cracker pie crust

    Using an electric mixer on medium, beat cream cheese till smooth.
    Slowly add in the milk, while beating.
    Beat in the peanut butter and vanilla.
    Scrape sides of bowl.
    Fold in the chocolate chips
    Pour mix into the pre-made pie crust.
    Cover and refrigerate until firm, 2 to 3 hours, then slice and serve.
  • P.S.
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Friday, November 11, 2016

Kid Made Crock-Pot Pasta Dish

1 Box pasta
1 (24oz) jar pasta sauce  (or follow the link and make mine)
3-*5 mozzarella cheese sticks (*depends on how cheesy you want it)
3-*5 mini original Baby Bell cheeses
1 beef bouillon packet
24 oz warm water

Pam the inside of the Crock-Pot.
Pour the sauce in the bottom of the Crock-Pot.
Pour the uncooked pasta on top of the sauce.
Pour the bouillon packet into the warm water and let dissolve.
Then pour the water over the top of the pasta.
Mix all three together.
Place the cheeses on top.
Cover and set the Crock-Pot to cook for 4 hours on high.
Remove cover stir and serve.

Before cooking:

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Thursday, November 3, 2016

BBQ Chicken Nachos

2 cups tortilla chips
1/2 cup shredded Mexican cheese
1/2 cup cooked shredded chicken breast
1/8 cup BBQ sauce
1/8 cup sour cream
1/8 cup guacamole
1 tablespoons chives chopped *optional

Heat oven to 350°.
Place chips on parchment paper lined cookie sheet.
Sprinkle cheese on top of the chips, then place them in the oven.
Cook for 10 min or until the cheese melts.
Remove from oven, and place it in a bowl.
Sprinkle with chicken, chives, and pour BBQ sauce over the top.
Server with sour cream and guacamole on the side.

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Thursday, October 27, 2016

Chicken Bacon Mac

2 teaspoons salt (more if you like)
1 pound dried elbow macaroni (whatever kind of pasta works)
1/2 cup unsalted butter
5 tablespoons all-purpose flour
4 cups whole milk
3/4 cup heavy cream
1/2 teaspoon ground white pepper
1 1/2 tablespoons mustard powder
6 cups grated mild cheddar cheese
1/4 cup grated Parmesan
2 cups cooked shredded chicken
6 pieces cooked bacon crumbled up


Preheat oven to 400°.
Cook pasta per box instructions.
Heat butter in a extra large sauce pan, then sprinkle in flour stirring consistently for 4 min.
Slowly add in milk with a whisk.
Slowly bring to boil while whisking.
Add seasoning, mustard, salt and pepper.
Fold in cooked chicken.
Drain the pasta and add it to the pot with the cheese sauce and stir till it's well coated.
Transfer macaroni mixture to a Pam sprayed baking dish and place on a rimmed baking sheet.
Sprinkle bacon on top.
Place in oven cook for 22 to 25 min.

Remove let cool and serve.

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Thursday, October 20, 2016


Pizza dough or biscuit dough
1 1/4 cups mozzarella cheese
1/4 cup ricotta cheese
3/4 cup pepperoni
2 tablespoons butter melted
1 tablespoon olive oil
1 teaspoon crushed garlic
1/4 cup pizza sauce for dipping

Preheat over 375°.
Roll dough onto lightly floured surface making a 16 x 10 rectangle.
On half of the rectangle spread ricotta cheese,
Sprinkle pepperoni and mozzarella cheese on top.
Fold over, shaping it into a crest shape while doing so.
Using a fork pinch the sides closed.
Mix olive oil, melted butter and garlic together and spread on top.
Cut three 1/2 in vent holes on top.
Place on cookie sheet and place in oven to cook for 30 minutes.
Remove from oven and serve with pizza sauce.

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Friday, October 7, 2016

Crock-Pot Dirty Sausage Rice

2 packets Mahatma long grain Spanish rice
12 oz Farmer Johns Beef Smoked Sausage
2 cups chicken stock
1 cup water
2 cans black beans
2 tablespoons butter

Spray Pam in the Crock-Pot.
Place chicken stock, butter, beans, water, rice and beef in Crock-Pot.
Put Crock-Pot on high for 4 hour to cook.
Cut sausage into rounds, then in half *so they are bite size.
Scoop and serve.

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Thursday, October 6, 2016

Nectarine Jam

2 lbs nectarines chopped (not peeled)
1 3/4 cups sugar
1 tsp lemon juice
1 tsp almond extract
1 tsp cinnamon

Combine all ingredients in a large sauce pan.
Simmer for 30 min, stirring occasionally.
Skim foam off top and ladle into jars.
Process in boiling bath for 10 min as jarring instructions.

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