Friday, April 11, 2014

twice baked potato

(picture from pioneer women)

Twice Baked Potatoes. 

Out of the recipes i have tried of these.. this one from pioneer women's is my favorite. I love how all of her recipes are so easy and most of the ingredients she uses i already have. 

recipe is found HERE

if you have a recipe that you love. email us at

Thursday, April 10, 2014

Root Beer Popsicles

Root Beer Popsicles

 Summer is around the corner. One thing i have always loved to do is make homemade root beet popsicles with them. 


Root Beer, Vanilla ice cream, and Popsicles sticks (bought mine at Walmart)

Pour Root-Beer in half way then scoop some vanilla ice cream on top. Then place a popsicle stick in and let it sit over night. 


Sunday, January 26, 2014

Smore Bars

Found this recipe from The girl who ate everything its been our favorite since we have made it. So easy and it really is so good. go check out her yummy cooking blog and she's also coming out with a cookbook soon too.

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)
  • 1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)

Preheat oven to 350°F. Grease an 8-inch square baking pan.Instructions
  1. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
  2. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and formed them into a sheet on some parchment paper then transferred it over. Spread it around gently. Some readers had success by rolling the top dough layer in between two sheets of plastic wrap until it's in a square then placed it on top.
  3. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. Makes 16 cookie bars.


Tuesday, October 1, 2013

Sweet & Sour Chicken

Sweet & Sour Chicken

1 Cup. Coke
1 Cup. Brown Sugar
1 Cup. Red Enchilad Sauce (any brand will do)
1 Can of Green Chilies
4-6 Chicken Breast 

Place all Ingredients together in crock-pot and cook on low for 6-7 hours. 

serve with:

sour cream

wrap up in a burrito and Enjoy. 

Thanks for visiting our site. Stay Tuned for more recipes to follow.

Tuesday, August 13, 2013

Vanilla Pudding Pie

Pudding Pie

Perfect after school snack- My kids love this and its quick and easy too.


cut bananas and place into the bottom of the pie pan. (if you don't like bananas than skip this part)
Than pour vanilla instant pudding over bananas and thats it. refrigerate until your little ones are ready to eat it.

You can find the pie crust at any store but Walmart usually carries the individual ones like seen in the pic.

Thanks for following us.
Whats your favorite after school snack?

Monday, July 22, 2013

Easy Beef Sandwich

Easy Beef Sandwiches 

Grab Meat, 1 can of beef broth, and 1 package of lipton onion soup mix.
Throw everything in a crock-pot for approx. 5 to 6 hours until meat shreds easily.

top with provolone cheese.


Friday, May 17, 2013

Smoked Salmon Dip

Smoked Salmon Dip

2 packages cream cheese, room temp.
1/2 cup mayonnaise
1 Tbsp worsestershire sauce
1 tsp dill weed
6 sliced green onions, whites and greens
1/2 lb. smoked salmon.

Mix first 4 ingredients well. Fold in the onions and fish.
Serve with crackers or fresh veggies.

posted by: Lisa O.

Baked Spasagna

Recipe and Picture from the Cooking blog "the girl who are everything" check her site out. She has some really great recipes. This one is my favorite. 


  • 1 1/2 lbs (24 ounces) spaghetti noodles, uncooked
  • 2 lbs shredded mozzarella cheese (you could probably get away with less)
  • 8 ounces ricotta cheese
  • 8 ounces sour cream
  • 1 1/4 cups half-and-half
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • Meat Sauce:
  • 12 ounces ground beef or sausage
  • 1/2 cup chopped white onion
  • 1 (24 ounce) jar spaghetti sauce
  1. Preheat oven to 350 degrees.
  2. Cook spaghetti al dente according to package directions. Drain and place in large mixing bowl.
  3. In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half of the Parmesan cheese.
  4. Add above cheese mixture to the spaghetti. Mix gently until spaghetti is evenly coated with mixture.
  5. Spray a 9x13 glass baking dish with cooking spray.
  6. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.
  7. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
  8. Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
  9. While pasta is cooking, prepare the meat sauce.
  10. For the meat sauce: Add ground beef or sausage to a skillet over medium heat and brown meat well. Add salt and pepper. Add the onion and cook until soft. Drain meat and set aside. Add spaghetti sauce and let simmer for about ten minutes.
  11. Cut pasta into into squares and top with meat sauce.
Source: adapted from

Thursday, May 16, 2013

Crock Pot Chicken Teriyaki

(photo from Just cook already)


1 pound chicken (chopped, cubed, or sliced however you like it)
1 cup chicken broth
1 cup teriyaki sauce
3/4 package of shredded carrots
1/3 cup brown sugar
3 cloves minced garlic
1 green onion, chopped 
1/4 cup fresh cilantrio
1/2 cucumber, cut into pieces
1 lime
2 cups cooked sticky rice (or regular rice is fine)


After cutting your chicken, add it to the crock pot. Add the teriyaki sauce, carrots, garlic, brown sugar, and chicken broth and mix all together. Set the crock pot on high and cook for 4 hours.

To serve, put rice in a bowl with the teriyaki poured over top. Add chopped cilantro, cucumber, and green onion as a garnish. Squeeze some fresh lime juice on there and you've got a bowl full of heaven.

Found this recipe from one of my favorite cookings blogs...Just Cook Already  thanks for sharing.

Chicken Fajitas

Chicken Fajitas

These are a family favorite around here- they are so easy to make.

Grill up your meat.

when your done with your meat- put in a large bowl. Add a bottle of Paul Newtmans Italian dressing, 1 small bottle of pace salsa (medium Flavor) juice from one lemon, and throw in your cut up vegetables.

Throw in fridge and let it sit over night. When your ready to eat dinner- throw it in a skillet and heat it up!

It s that easy! Hope you guys will try this- i have been making these alot lately just because it s so easy and still so good!

We got this recipe from our friend savannah over at Classy Clutter. 

Wednesday, December 5, 2012

Honey lime chicken enchiladas

Honey-Lime Chicken Enchiladas

1/4 cup honey (heaping)
2 teaspoons chili powder
2 large chicken breasts, cooked and shredded
12 corn tortillas
1/4 cup lime juice
2 garlic cloves, minced
2 cups shredded mexican cheese
1 cup heavy cream
1 large can of green enchilada sauce (my favorite is macayo's)
1 Tablespoon cooking oil

Combine honey, lime juice, chili powder and garlic in a large sealed container. Add chicken and coat thoroghly. Place in refrigerator for atleast a few hours. 

Mix enchilada sauce and cream in a bowl. Pour about 1/2 cup into the bottom of baking dish. Can use more then 1/2 of cup to cover the whole bottom of the pan evenly.  (Use a 9x13 or (2) 9x9 pans)

Prepare tortillas by heating on stove in oil for about 20 seconds on each side. Fill each tortilla with a couple tablespoons of chicken, some cheese, and a tablespoon of sauce. Roll up and place in baking dish, seam side down. Do this until chicken is gone and the pans are full. Cover entirely with enchilada/cream mixture and sprinkle with remaining cheese. (You will most likely have some sauce left over)

Friday, November 16, 2012

Orange Rolls

Karens Knotty Orange Rolls 

This last weekend i went to a cooking class where my good friends mother taught us how to make these. These are seriously to die for and are my favorite. 

1/4 C. warm water
1 tsp. sugar
1 Tbsp. of yeast

combine in a small bowl and let sit for 10 min or until it bubbles

In a bread mixer add:
3/4 C. sugar 
1 C. instant potato flakes
1 Tbsp. salt
2 C. flour

In a saucepan melt 3/4 cup butter and add 3 cups of whole milk. Heat and cool to warm so it won't kill the yeast. Add all ingredients into bread mixer. Add 4 eggs (room temperature) and 6 cups of flour.

Dough will be sticky. Let rise for 1 hour. Roll our in a rectangle and cover with butter for plain filling or filling for orange rolls. Fold over into thirds and cut into 1 inch strips. Knot rolls and put onto cookie sheet (12 rolls to sheet) let rise for 3 hours.Bake a 400 degrees for 8-10 min or until very lightly browned. (my oven gets really hot so i bake these at 350.

Orange Roll Filling:

1 1/2 C. sugar
orange peel from 2 oranges

4-5 C. powdered sugar
1 tsp. vanilla 
add in orange juice till glaze is a thin consistency

For more yummy recipes click here to order elizabeths cookbook. Its amazing!