Crockpot Crunchy Drop Cookies

Name: Crockpot Cereal Clusters
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 40
Ingredients: 2 pounds white almond bark, roughly chopped; 1 1/2 cups crunchy peanut butter; 4 cups Cap'n Crunch cereal; 4 cups Rice Krispies cereal; 4 cups mini marshmallows

Dec 06, 2018

Crockpot Crunchy Drop Cookies – Cap’n Crunch, Rice Krispies, and marshmallows coated in a peanut butter white chocolate! No bake and so simple! These are perfect for kids who want to help with Christmas cookies.

If you love crockpot dessert recipes, try Crockpot Candy, Slow Cooker Caramel Apple Crumble, or White Chocolate Crockpot Candy!

Okay first, I want you to know that I didn’t know what to call these so I asked my dear sweet precious boyfriend who suggested…

Deer droppings.

Why?!

Of all the things he could have said.

We’re not going to call them that. Please don’t call them that.

I love cookies like this. No fuss, no turning on the oven, and extra extra sweet.

These are actually really similar to my Almond Bark Drop Cookies that I have made every December for years and years.

Those have always been my go to whenever my kids have a holiday event that involves a cookie exchange because they can make them by themselves. And then they’re all proud and it’s adorable when they make sure to tell all 23 kids in their class that they made the cookies ALL BY THEMSELVES.

And also means I don’t have to make cookies.

Ingredients

White almond bark
Crunchy peanut butter
Cap’n Crunch cereal
Rice Krispies cereal
Mini marshmallows

Instructions

Combine wet ingredients. Put almond bark in a small crockpot and cook on low for 1 hour. Add peanut butter and stir until melted and combined.
Combine dry ingredients. In a large mixing bowl, combine cereals and marshmallows. Pour the almond bark mixture over top and stir until everything is well coated. Work quickly so the marshmallows don’t melt completely.
Shape into cookies. Drop heaping tablespoonfuls onto wax paper. Let set completely.

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📖 Recipe

Yield: 40 cookies

Crockpot Cereal Clusters

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

2 pounds white almond bark, roughly chopped
1 ½ cups crunchy peanut butter
4 cups Cap'n Crunch cereal
4 cups Rice Krispies cereal
4 cups mini marshmallows

Instructions

Put almond bark in a small crockpot and cook on low for 1 hour. Add peanut butter and stir until melted and combined.
In a large mixing bowl, combine cereals and marshmallows. Pour the almond bark mixture over top and stir until everything is well coated. Work quickly so the marshmallows don't melt competely.
Drop heaping tablespoonfuls onto wax paper. Let set completely.

Pistachio Thumbprint Cookies

Nov 25, 2018

Pistachio Thumbprint Cookies are pistachio cookies with vanilla filling, crunchy pecans, and a chocolate drizzle! The perfect Christmas cookie!

I think thumbprint cookies are so fun for the holidays. Some of my other favorites are Red Velvet Peppermint Thumbprints!

Pistachio Thumbprint Cookies - pistachio cookies with vanilla filling and a chocolate drizzle! The perfect Christmas cookie!

It’s Christmas cookie season!

My kids were out of town for Thanksgiving and since I very rarely get a night without kids and I’m also always whining about the lack of poke in our tiny city, BF drove us 45 minutes Wednesday night so we could have a Thanksgiving sushi burrito and poke bowl. He had to work real Thanksgiving and I was happy not to cook a single thing this year.

And then I never left the house the rest of the weekend except to pick my kids up yesterday.

It was perfect.

I love a pistachio cookie at Christmas time.

I mean, what’s more festive than a green cookie?! My kids took one look at these Pistachio Thumbprint Cookies and called them Grinch cookies and now I feel like I really missed an opportunity with some red heart sprinkles.

And these have both vanilla and almond extracts so they’re reminiscent of Blue Bell’s Pistachio Almond Ice Cream which is one of my absolute favorite things in the world.

Ingredients

Unsalted butter
Powdered sugar
Egg
Vanilla extract
Almond extract
Salt
All-purpose flour
Instant pistachio pudding mix
Mini chocolate chips
Pecans
Milk
Semisweet chocolate chips

Instructions

Prepare. Preheat oven to 350F. Line a baking sheet with parchment paper.
Combine wet ingredients. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in egg, extracts, and salt.
Combine dry ingredients. In a separate bowl, whisk together flour and pudding mix.
Add dry ingredients to wet ingredients. Add to the butter mixture and beat until just combined. Stir in chocolate chips.
Shape cookies. Shape into 1 inch balls and roll in chopped pecans. Place on prepared baking sheet 2 inches apart. Use a teaspoon to make a “thumbprint” in the center.
Bake Bake in preheated oven for 10 – 12 minutes, until set but not browned. Use the teaspoon to press the “thumbprint” again if necessary.
Cool. Let cool completely before filling.
Fill cookies. Whisk together all filling ingredients until no lumps remain. Fill each cookie with the filling. Let set before glazing.
Drizzle with chocolate. In a microwave safe bowl, microwave the chocolate chips in 30 second increments, stirring after each time, until melted and smooth. Transfer to a plastic ziptop bag, snip off a corner, and drizzle as desired.

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📖 Recipe

Yield: 36 cookies

Pistachio Thumbprint Cookies

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

1 cup unsalted butter, softened
⅓ cup powdered sugar
1 large egg
1 teaspoon vanilla
1 teaspoon almond extract
½ teaspoon salt
2 cups all-purpose flour
1 (3.4 ounce) box instant pistachio pudding mix
½ cup mini chocolate chips
2 cups pecans, roughly chopped

For the filling:

2 tablespoon unsalted butter
2 cups powdered sugar
1 teaspoon vanilla extract
2 -3 tablespoon heavy cream (or milk)

For the glaze:

½ cup semisweet chocolate chips

Instructions

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in egg, extracts, and salt.
In a separate bowl, whisk together flour and pudding mix. Add to the butter mixture and beat until just combined. Stir in chocolate chips.
Shape into 1 inch balls and roll in chopped pecans. Place on prepared baking sheet 2 inches apart. Use a teaspoon to make a "thumbprint" in the center.
Bake in preheated oven for 10 - 12 minutes, until set but not browned. Use the teaspoon to press the "thumbprint" again if necessary. Let cool completely before filling.

To make the filling:

Whisk together all filling ingredients until no lumps remain. Fill each cookie with the filling. Let set before glazing.

To make the glaze:

In a microwave safe bowl, microwave the chocolate chips in 30 second increments, stirring after each time, until melted and smooth. Transfer to a plastic ziptop bag, snip off a corner, and drizzle as desired.

Apple Cranberry Crisp

Nov 15, 2018

Apple Cranberry Crisp is the easiest Thanksgiving dessert! Sliced apples and whole berry cranberry sauce topped with a crunchy oat topping.

Crisps and crumbles are my favorite easy dessert! If you love them too, try Slow Cooker Caramel Apple Crumble, Blackberry and Apple Crumble, and Apple Crisp!

Apple Cranberry Crisp - the easiest Thanksgiving dessert! Sliced apples and whole berry cranberry sauce topped with a crunchy oat topping.

Hi guys!

We wrapped up our last weekend of fall sports this past weekend so hopefully that means I’ll get some new recipes up now. Also? Those last 2 games were so stupid cold that I had 3 layers on and eventually wrapped myself in a blanket that I found in the back of the Jeep.

I mean, what’s the point of living in Texas if it’s going to be 27 degrees in November?

I’m not big on Thanksgiving recipes and would really like to skip right over to Christmas cookies but I do want to share this dessert that I’ve already made twice. We’re obsessed.

I make the same recipes for Thanksgiving dinner every single year but for some reason I like to try different dessert recipes, besides my Apple Cranberry Streusel Pie that I made every single year.

I made this Apple Cranberry Crisp last week and didn’t photograph it because I didn’t expect us to love it but it barely lasted a day in my house so I had to make it again!

Ingredients

All-purpose flour
Whole berry cranberry sauce
Granny smith apples
Old-fashioned oats
Brown Sugar
Cinnamon
Salt
Pecans
Butter
Ice cream or whipped cream

Instructions

Stir together sugar, flour, and cranberry sauce
Add apples and toss to coat
Transfer to baking dish
In a separate bowl, combine oats, flour, brown sugar, cinnamon, salt, and pecans
Cut in the butter until the mixture resembles coarse crumbs
Sprinkle over apple mixture
Bake 35 – 40 minutes or until filling is bubbly and topping is golden brown
Serve with ice cream or whipped cream, if desired

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📖 Recipe

Yield: 12 servings

Apple Cranberry Crisp

Apple Cranberry Crisp is the easiest Thanksgiving dessert! Sliced apples and whole berry cranberry sauce topped with a crunchy oat topping.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

¾ cup granulated sugar
¼ cup all-purpose flour
1 (14 ounce) can whole berry cranberry sauce
7 cups granny smith apples, peeled and thinly sliced

For the topping

1 cup old-fashioned oats
⅓ cup all-purpose flour
⅓ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
⅓ cup pecans, roughly chopped
¼ cup cold butter, cubed

Instructions

Preheat oven to 375F. Spray a 9x13-inch pan with baking spray.
In a mixing bowl, stir together sugar, flour, and cranberry sauce. Add apples and toss to coat. Transfer to prepared pan.
In a separate bowl, combine the oats, flour, brown sugar, cinnamon, salt, and pecans. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle over apples and cranberries.
Bake 35 - 40 minutes or the filling is bubbly and topping is golden brown.
Serve with ice cream or whipped cream, if desired.

No Bake Cheerios Bars

Oct 01, 2018

No Bake Cheerios Bars – easy no bake bars with Honey Nut Cheerios, peanuts, and dried cranberries coated in peanut butter and marshmallow! Great for lunchboxes!

Hi guys!

Can we talk about the stress of being in charge of team snacks?

I only sign up for weeks waaaay into the season so I have time to see what everyone else brings. I mean, I definitely don’t want to be the mom that shows up with something lame and gets made fun of by a bunch of 12 year old boys for the rest of the season.

My plan right now is to bring a couple batches of these no bake bars made with Honey Nut Cheerios because they’re too delicious for the kids to be mad at!

Ingredients

Honey Nut Cheerios
Dry roasted peanuts
Dried cranberries – you can use any dried fruit that you prefer
Unsalted butter
Mini marshmallows
Creamy peanut butter

How To Make No Bake Cheerios Bars

Stir together Honey Nut Cheerios, peanuts, and cranberries; set aside
Melt butter and marshmallows in a skillet over low heat, stirring until smooth
Stir peanut butter into marshmallow mixture
Pour marshmallow mixture over the Cheerios mixture and gently stir to make sure everything is coated
Transfer to an 8×8-inch dish and spread to the corners
Let set completely before cutting and serving

How Long Are Cheerios Bars Good For?

Cheerios Bars are best eaten within 2 days of making them. After that, they may start to harden and feel a little stale.

Make sure to store them in an airtight container – I love this 8×8-inch baking dish for these because you can prepare them in the pan and then pop the lid on to keep them fresh!

They are tastiest when stored at room temperature.

Other Variations

If you don’t love dried cranberries, you can use raisins, dried blueberries, dried cherries, whatever you like!

If you avoid peanuts in your house or at school, try sunflower butter, cashew butter, or almond butter. You can also substitute the peanuts for a nut of your choice or leave them out completely!

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📖 Recipe

Yield: 12

No Bake Cheerios Bars

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

4 cups Honey Nut Cheerios
¾ cup dry roasted peanuts, roughly chopped
½ cup dried cranberries
3 tablespoon unsalted butter
1 10-ounce bag mini marshmallows
½ cup creamy peanut buttr

Instructions

In a large mixing bowl, stir together Honey Nut Cheerios, peanuts, and cranberries. Set aside.
In a saucepan, melt butter and marshmallows over low heat, stirring until smooth. Stir in peanut butter. Pour the marshmallow mixture over the Honey Nut Cheerios mixture and gently stir to make sure everything is coated.
Transfer to a 8x8-inch dish and spread the mixture to the corners. Let set before cutting and serving.

One Pot Lemon Chicken with Orzo

Sep 27, 2018

One Pot Lemon Chicken with Orzo is light, healthy, and delicious! All cooked in one pot and ready in under 30 minutes!

One Pot Lemon Chicken with Orzo - light, healthy, and delicious! All cooked in one pot and ready in under 30 minutes!

Hi guys, how was the week?! It’s Friiiiday!

It got cold here in central Texas this week. One morning it was hot and then by evening I was hiding in the Jeep during soccer practice because I showed up in shorts and a t-shirt since it’s never cold in September in Texas!

But you know what that means!

It’s finally cool enough to get back to hiking with the husky! Everyone else had the same idea yesterday so the trails were packed but it was so nice to just escape for a few hours. We haven’t hiked since, like, April!

I’m also really into quick, easy meals. Things that can be made after soccer practice in the time it takes my kids to shower.

Like things made in one pot.

That take less than 30 minutes.

You know, like this One Pot Lemon Chicken with Orzo.

Ingredients

Olive oil – you can use avocado oil or vegetable oil.
Chicken – I recommend boneless, skinless chicken breasts for this recipe. You can use boneless, skinless thighs if you prefer. Cut the chicken into bite-size pieces to make cooking very fast.
Salt and pepper
Chicken broth – use low-sodium so you can control how salty the finished dish is.
Orzo – this is rice-shaped pasta that cooks up in just a few minutes. It’s with the rest of the pasta in the grocery store.
Fresh lemon juice – don’t use the bottled stuff. The lemon just really shines in this recipe and fresh is best.
Spinach – if you have kale or another green in your fridge, you can use that! It may need a few extra minutes of cooking.
Grape tomatoes – use up whatever tomatoes you have. The grape tomatoes just look pretty in this.

How To Make One Pot Lemon Chicken with Orzo

Cook chicken. Heat oil over medium heat. Season chicken with salt and pepper and add to hot pan in a single layer. Cook 3 – 4 minutes on each side, or until browned and cooked through. Remove to a plate and set aside.
Cook orzo. Using the same pan, bring the chicken broth to a boil over high heat. Once boiling, add in salt and orzo. Bring to a boil, lower heat to a simmer, and cover. Cook 8 – 10 minutes.
Combine everyting. Stir in the chicken, lemon juice, spinach, grape tomatoes.

How Long Is It Good For?

This chicken orzo pasta will be good for up to 3 days in the fridge. Make sure to store it in an airtight container.

You can reheat it on the stovetop or the microwave. You may need to add some chicken broth to get it back to it’s original sauciness.

Can You Freeze It?

You can freeze chicken orzo pasta for up to 3 months. Let it cool completely and put in a freezer ziploc bag or silicone freezer mold.

When you are ready to serve, let it defrost overnight in the fridge and then reheat in the microwave or stovetop.

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📖 Recipe

Yield: 4

One Pot Lemon Chicken with Orzo

One Pot Lemon Chicken with Orzo is light, healthy, and delicious! All cooked in one pot and ready in under 30 minutes!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 teaspoons olive or avocado oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
salt and pepper
2 cups low-sodium chicken broth
½ teaspoon salt
1 ¼ cups orzo pasta
3 tablespoons fresh lemon juice
2 cups spinach
1 cup grape tomatoes, halved

Instructions

In a large skillet, heat oil over medium heat. Season chicken with salt and pepper and add to hot pan in a single layer. Cook 3 - 4 minutes on each side, or until browned and cooked through. Remove to a plate and set aside. Wipe out pan if necessary.
Using the same pan, bring the chicken broth to a boil over high heat. Once boiling, add in salt and orzo. Bring to a boil, lower heat to a simmer, and cover. Cook 8 - 10 minutes or until al dente. Stir in the chicken, lemon juice, spinach, grape tomatoes.

Hatch Chile Cheese Dip

Sep 13, 2018

Hatch Chile Cheese Dip has roasted hatch chiles, spicy sausage, tomatoes, and 2 kinds of cheese! Serve with tortilla chips for the perfect football food!

Hatch Chile Cheese Dip - roasted hatch chiles, spicy sausage, tomatoes, and 2 kinds of cheese! Serve with tortilla chips for the perfect football food!

Hiii guys!

Okay, we’re a couple weeks into football season – how’s your team doing?

More importantly, what have you been cooking for all the games?!

It also happens to be my favorite time of year in Texas.

Hatch chile season!

Okay yes, technically, hatch chiles come from New Mexico but this time of year in Texas, you can get hatch chiles in any form you want.

Fresh, roasted, in guacamole, baked into tortilla chips, on a rotisserie chicken, in a chocolate bar.

HEB come up with everything.

I bought 3 packs of hatch chile sandwich cookies the other day and they went straight into my sweater drawer because these are the one cookie that I won’t share.

Texas loves hatch chiles.

How To Roast Hatch Chiles

The easiest way to prep hatch chiles is to pop them under the broiler for about 5 minutes per side and then put them in a container with a pretty tight lid. They steam themselves and the skin slides right off.

From there, remove the ribs and seeds and then dice them up.

I roast a ton of hatch chiles this time of year and then freeze the diced chiles so I have them all year.

I run out by February every single year but, hey, who can resist throwing hatch chiles into everything they make?

Hatch Chile Cheese Dip!

They’re added to a spicy sausage and tomato mixture and topped with a ton of cheese. That’s all baked until the cheese is melted and bubbly and then you serve it with tortilla chips.

All of it (aside from the roasting of the peppers) is done in one skillet and then you can just serve it in the same pan which makes things super easy.

Serve it with a glass of chilled Sutter Homes Moscato for the perfect Sweet on Spice pairing!

If you’re as obsessed with hatch chiles as I am, I’ve got a stuffed hatch chile recipe that you’ll love.

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📖 Recipe

Yield: 8 servings

Hatch Chile Cheese Dip

Hatch Chile Cheese Dip has roasted hatch chiles, spicy sausage, tomatoes, and 2 kinds of cheese! Serve with tortilla chips.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 hatch chiles
1 teaspoon olive oil
1 white onion, diced
3 cloves garlic, minced
1 pound hot breakfast sausage
1 14.5 ounce can diced tomatoes
1 ½ cups cheddar cheese, shredded
1 ½ cups monterey jack cheese, shredded
cilantro, optional
tortilla chips, for serving

Instructions

Preheat broiler. Broil chiles for about 5 minutes on each side, or until charred. Once charred, transfer to a dish with a lid and let sit for 15 minutes. Remove skin, ribs, and seeds. Dice chiles and set aside.
Preheat oven to 350F.
Heat olive oil over medium heat in a 10-inch cast iron skillet. Add onion and cook for 2 minutes, until slightly softened. Add garlic and cook until fragrant, just 30 seconds. Add sausage and cook, breaking up as it cooks. Once cooked through, drain off excess fat and add in diced tomatoes. Cook until most of the liquid has been absorbed. Remove from heat and sprinkle green chiles on top of sausage mixture and top with both cheeses.
Bake until cheese is melted and bubbly, about 15 minutes.
Sprinkle with cilantro before serving.
Serve immediately with tortilla chips and a chilled sweet wine like Sutter Home’s Moscato.

Apple Mustard Chicken Tenders

Aug 21, 2018

Apple Mustard Chicken Tenders is a family favorite fall recipe! Chicken tenders topped with sweet and spicy sauteed apples. Ready in 20 minutes and perfect over mashed potatoes or rice to soak up all the sauce!

Apple Mustard Chicken Tenders - family favorite fall recipe! Chicken tenders topped with sweet and spicy sauteed apples. Ready in 20 minutes and perfect over mashed potatoes or rice to soak up all the sauce!

Hi guys!

The kids are back in school! How excited are you?!

I’m more excited that I’ve ever been in my life.

I’m going back to yoga! I’m taking the dog paddleboarding! I’m gonna take my butt back to bed after I drop them off at least once a week!

And I’m most excited to get back to hiking if Texas ever cools down. I checked my weather app on the way to football practice last night and it said it felt like 108.

108.

Texas. Stop it.

Also, why did my kid want to play football in August in Texas? It’s 108 degrees and he’s running around in full pads for a couple hours a day.

No thanks.

Ingredients

Olive oil
Butter
Boneless skinless chicken tenders – you could also buy chicken breasts and slice them into tender-like shapes.
Apple – any variety of apple will work.
Brown Sugar
Grainy mustard – you could use a dijon mustard in a pinch but I really like the pop of a grainy mustard.

Instructions

Prep. Season chicken tenders with salt and pepper.
Cook chicken. Cook chicken tenders in olive oil and butter in a large skillet over medium heat until browned and cooked through; remove to a plate.
Cook apples. In the same skillet, add sliced apples, brown sugar, and grainy mustard; toss to combine. Cook apples until tender and saucy.
Finish. Return chicken to skillet.

How Long Is It Good For?

Apple mustard chicken tenders are good for up for 3 months if stored in an airtight container in the fridge.

When are are ready to serve, reheat in the microwave.

Can You Freeze It?

If you have leftovers, you can freeze them for up to 3 months. Let them cool completely and then put them in an airtight container, like a freezer ziploc bag.

Defrost overnight in the refrigerator and reheat in the microwave when you are ready to serve.

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📖 Recipe

Yield: 4

Apple Mustard Chicken Tenders

Apple Mustard Chicken Tenders is a family favorite fall recipe! Chicken tenders topped with sweet and spicy sauteed apples. Ready in 20 minutes and perfect over mashed potatoes or rice to soak up all the sauce!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 pound boneless skinless chicken tenders
salt and pepper
1 large apple, thinly sliced
½ cup brown sugar
¼ cup grainy mustard

Instructions

Heat olive oil and butter over medium heat in a large skillet.
Salt and pepper one side of chicken; place seasoned side down in the hot skillet and cook until browned and cooked through, about 5 minutes on each side. Remove to a plate.
In the same skillet add sliced apples, brown sugar, and grainy mustard to the same skillet; toss to combine. Cook over medium heat 3 - 4 minutes or until the apples are tender and saucy. Stir in chicken. Serve over rice or mashed potatoes to soak up the sauce.

Butternut Squash and Black Bean Enchiladas

Jul 30, 2018

Butternut Squash and Black Bean Enchiladas are an easy and delicious meatless meal! Corn tortillas filled with a spicy butternut squash and black bean mixture and topped with enchilada sauce and cheese.

Butternut Squash and Black Bean Enchiladas - easy and delicious meatless meal! A little bit spicy, a little bit sweet. The whole family will love this recipe!

Okay, hi.

I know.

Butternut squash in July.

I couldn’t wait any longer. Plus, I kinda feel like butternut squash has become more acceptable all year. I buy spiralized butternut squash every week of my life. So yeah, we’re going with squash in July.

Plus, Texas has been so miserably hot this summer that I’m actually ready for fall.

I’m never ready for summer to end so you know it’s bad.

Butternut Squash and Black Bean Enchiladas

This is a really, really old blog post (like, 2011) that has been needing a makeover since the day I published it.

It’s one of my favorite recipes on the blog but the photos were so bad and they were horizontal and it was just terrible. But I wasn’t sure if my kids would eat it and I can’t eat an entire pan of butternut squash and black bean enchiladas by myself.

I mean, I probably could but I probably shouldn’t.

But my oldest – I think I’ve mentioned this – won’t eat meat these days (and don’t say, “Oh, he’s a vegetarian?” because no, he’ll happily eat a chicken nugget or a hot dog but won’t go near ground turkey. can you feel my eyeroll in that sentence?) so I’ve been trying to do more meals with beans.

So it’s mashed butternut squash (I cube, boil, and then mash with my stand mixer) mixed with cream cheese, chili powder and cumin, enchilada sauce, cheese, and the black beans. That’s rolled into corn tortillas and then you put more enchilada sauce and cheese on top. And bake until bubbly.

It’s actually a really quick meal to put together, especially if you go ahead and prep the butternut squash in advance.

We had no leftovers. My kids won’t eat squash in it’s original form but I’ve found mixing it into things always goes over well. It adds just a hint of sweetness which works really well in something a little bit spicy, like these enchiladas.

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Butternut Squash and Goat Cheese Dip

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📖 Recipe

Yield: 12 enchiladas

Butternut Squash and Black Bean Enchiladas

Butternut Squash and Black Bean Enchiladas are an easy and delicious meatless meal! Corn tortillas filled with a spicy butternut squash and black bean mixture and topped with enchilada sauce and cheese.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

3 cups cooked, unseasoned, mashed or pureed butternut squash
8 ounces cream cheese, softened
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon onion powder
2 cloves garlic, minced
1 small jalapeno, seeded and minced
1 15- ounce can black beans, rinsed and drained
12 corn tortillas
2 cups shredded Mexican-blend cheese, divided
1 ½ cups enchilada sauce

Instructions

Preheat the oven to 375F and spray a large rectangular baking dish with cooking spray.
In a large mixing bowl, combine the butternut squash and cream cheese until well-mixed. Stir in spices, garlic, jalapenos and black beans. Add in half a cup of the enchilada sauce and 1 cup of the cheese.
Place a generous amount of filling in each tortilla and roll tightly (warm the tortillas to make rolling easier if you need to). Place in baking dish and pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.
Bake, uncovered, 10 - 15 minutes, until bubbly.

Blueberry Orange Coffee Cake

Jul 19, 2018

Blueberry Orange Coffee Cake – moist cake full of fresh blueberries and orange zest. What’s better than cake for breakfast?!

Love blueberries? Try Blueberry Lemon Bread!

Blueberry Orange Coffee Cake - soft cake filled with fresh blueberries and orange zest! What's better than cake for breakfast?

Hi guys!

How was the week?

I’m finally getting over this cold that I was starting to think I would have forever so we actually ventured out of the house and saw Incredibles 2 which was so good. I’ve never seen the first one but I loved this one.

I’ve barely left the house besides that. This cold has kicked my butt.

I’m really hoping I’ll be well enough for lake trip this weekend because it’s been over a month and my tan is just about gone.

Okay, cake!

I made this Blueberry Orange Coffee Cake twice last week.

The second time we sugared some strawberries and made homemade whipped cream and layered all of it together and omg.

It’s also the perfect breakfast cake because it’s not overly sweet and you know I’m just not a fan of a super sweet breakfast.

Ingredients

Butter – make sure to soften it to room temperature before beginning the recipe.
Granulated Sugar
Egg
Vanilla
Orange Zest – use a zester to remove just the orange part of the orange peel. Avoid the white part as if can be bitter.
All-Purpose Flour
Baking Soda
Sour Cream – you can substitute with plain yogurt if you prefer.
Milk
Blueberries

How To Make Blueberry Orange Coffee Cake

Wet ingredients. Cream butter and sugar together. Beat in egg, vanilla, and orange zest.
Dry ingredients. Whisk together flour, baking soda, and salt.
Combine. Add half of the flour mixture to the butter mixture. Add sour cream. Add remaining flour, followed by milk.
Add blueberries. Toss blueberries with 1 tablespoon flour. Fold blueberries into batter.
Transfer. Transfer batter to the prepared pan. Sprinkle with 1 tablespoon sugar.
Bake. Bake at 350F for 50 – 60 minutes.

Blueberry Coffee Cake with strawberries and whipped cream

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📖 Recipe

Yield: 10

Blueberry Orange Coffee Cake

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar, plus 1 tablespoon
1 large egg
1 teaspoon vanilla
1 teaspoon orange zest
1 ½ cups all-purpose flour, plus 1 tablespoon
½ teaspoon baking soda
¼ teaspoon kosher salt
½ cup sour cream
½ cup milk
2 cups fresh blueberries, washed and dried

Instructions

Preheat oven to 350F. Line the bottom of an 8-inch cake pan with parchment and spray the sides with baking spray.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and ¾ cup sugar until light and fluffy. Add egg, vanilla, and orange zest and beat until combined.
In a separate bowl, whisk together flour, baking soda, and salt to remove any lumps. Add half to the butter, followed by the sour cream. Add the remaining flour and the milk. Beat until combined.
In another bowl, toss blueberries with remaining tablespoon of flour. Fold the blueberries into the batter.
Transfer batter to the prepared pan and smooth out the top. Sprinkle with remaining tablespoon of sugar.
Bake for 50 - 60 minutes, until a toothpick inserted into the center comes out clean.
Let cool on wire rack before running a knife around the sides and removing from pan. Serve with whipped cream if desired.

Greek Farro Salad

Jul 16, 2018

Greek Farro Salad – Farro, cucumber, tomatoes, kalamata olives, red onion and feta cheese tossed in a light lemony dressing. Perfect healthy lunch recipe!

Hi guys.

Happy Monday!

Kids are officially back from their summer trip.

My house is loud again.

Wanna know how I spent my last day of freedom?

I went to Trader Joe’s. Duh.

I currently have the cold that won’t go away and I told BF I was going to Urgent Care but I ended up in Austin because a poke bowl sounded better than Urgent Care. And since I was down there, I couldn’t pass up the opportunity to stop into Trader Joe’s to see if they’d restocked cauliflower gnocchi (they had) and get some flowers for my kitchen.

…

Blueberry Sour Cream Pancakes

Jul 10, 2018

Blueberry Sour Cream Pancakes are the fluffiest, most delicious blueberry pancake recipe!

Love blueberries at breakfast? Try Blueberry Bran Muffins and Glazed Blueberry Biscuits!

A stack of 5 blueberry pancakes with a fork holding a bite of each layer

I know I’ve mentioned that during summer, I kind of stop cooking. It’s especially bad right now because the kids are gone so the fridge is empty.

I think there’s a watermelon radish and a half gallon of milk in there currently.

But when the kids are here, breakfast for dinner has become a staple.

And today I’m sharing one of my current obsessions: Blueberry Sour Cream Pancakes!

A stack of 5 blueberry pancakes on a white plate with iced coffee and a bowl of blueberries in the background

Ingredients for Blueberry Sour Cream Pancakes

Butter – you can use vegetable or canola oil if you prefer
Granulated Sugar
Sour Cream – the sour cream makes them so fluffy and delicious. You can substitute plain Greek yogurt.
Milk
Eggs
Vanilla
All-purpose flour
Baking powder – the baking powder is going to make them extra fluffy
Salt
Blueberries – you can use fresh or frozen blueberries. No need to defrost frozen blueberries before using.

Instructions

Combine wet ingredients. Beat together butter and sugar until light and fluffy. Beat in sour cream, milk, eggs, and vanilla
Combine dry ingredients. Add flour, baking powder, and salt and beat until combined
Add blueberries. Fold in half the blueberries
Cook pancakes. Use ⅓ cup measure to drop batter onto a hot griddle. Immediately top with more blueberries
Flip pancakes. Once the pancake starts to bubble, flip and cook until minute or 2, until golden brown
Serve. Serve topped with butter and maple syrup

A stack of blueberry pancakes on a white plate with butter drizzled on top

How Long Are They Good For?

These blueberry pancakes will be good in the fridge for about 5 days. Make sure to store them in an airtight container to keep them as fresh as possible.

When you are ready to serve them, you can reheat them in the microwave or toast them up in the toaster.

Can You Freeze Them?

You can freeze blueberry pancakes for up to 3 months.

The best way to freeze them is to lay them flat on a baking sheet and place in the freezer for a couple hours. Once frozen, transfer them to a freezer ziploc bag and squeeze as much air out as possible.

To defrost, you can let them sit in the fridge overnight or microwave them from frozen in 20 second increments. From there, you can pop them in the toaster to crisp them up a little.

More Pancakes Recipes

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📖 Recipe

Yield: 18 pancakes

Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes are the fluffiest, most delicious blueberry pancake recipe!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

⅓ cup unsalted butter
¼ cup granulated sugar
1 cup sour cream
1 ½ cups milk
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
4 teaspoon baking powder
½ teaspoon salt
2 cups blueberries, fresh or frozen

Instructions

In a large mixing bowl, beat butter and sugar until light and fluffy. Beat in sour cream, milk, eggs, and vanilla.
Add the flour, baking powder, and salt and beat until combined. Fold in about ½ of the blueberries.
Use ⅓ cup measure to drop onto a hot skillet greased with a bit of Land O Lakes® Soft Squeeze™ Spread. sprinkle with more blueberries. Once the pancakes start to bubble, flip and cook just another minute or 2, until golden brown.
Top with butter and syrup, if desired.

Pumpkin Peanut Butter Dog Ice Cream

Jul 09, 2018

Pumpkin Peanut Butter Dog Ice Cream – keep your pup cool all summer with this 4 ingredient recipe! The pumpkin and the yogurt are both great for your dog’s digestive system so you can feel good giving them treats.

I also have an Apple Peanut Butter Dog Ice Cream recipe!

Since I’ve been kid free, I’ve been hanging out a lot more with adults and people I don’t really know and I’ve had to explain my blog a lot.

It always comes out, “Well, it’s mostly easy dinner recipes but I do a lot of dog treats and cocktails and uhh… nervously downs entire glass of wine yeah, dinner.”

Okay, so Texas is extra hot this year.

Like, it’s steamy.

Last summer, we spent entire days at the lake. This year? Two hours and we’re done.

Of course the dogs are hot, too. Especially the husky. She loves to be outside but she’s just miserable. Even when we wait until after sundown to take her for walks, she still pants for hours afterwards.

Obviously ice cream is the answer for everything.

I love buying the dog ice cream at the grocery store but the’re, like, 6 bucks a box and they only come with 4 cups and when you have 3 dogs, that doesn’t work.

So I started making my own homemade dog ice cream years ago and it’s stupid cheap to make. Only 4 ingredients and you it makes a ton for you to keep in the freezer for those steamy days.

The ice cream is also human-friendly so if you want to toss your kid outside with a cup, totally fine.

(Clementine just got a haircut! Isn’t she cute?!)

Ingredients for Pumpkin Peanut Butter Dog Ice Cream

Scroll down for ingredient amounts.

Pumpkin puree – not pumpkin pie mix, pure pumpkin puree. Pumpkin should be the only ingredient!
Creamy peanut butter – I like to use peanut butter that only has peanuts listed in the ingredients, no sweeteners or chemicals
Honey
Plain yogurt – this should be plain flavored and unsweetened

Instructions

In a mixing bowl, whisk together pumpkin puree, peanut butter, and honey until smooth
Use a rubber spatula to fold in the yogurt
Divide mixture among freezer-safe containers (I like using these containers because they’re perfectly sized for single servings and come with lids)
Freeze for at least 2 hours before serving
Let your dog enjoy ice cream all summer long!

Is Peanut Butter Safe for Dogs?

Peanut butter is an excellent source of healthy fats and protein for your dog (not to mention a treat that all dogs love!) but you do need to look at the ingredient list before you share your jar of peanut butter with your pup.

Some peanut butters have an ingredient called xylitol and it is a potentially fatal to dogs so avoid any peanut butter that lists it as an ingredient.

I just play it safe and only buy peanut butter that is made with just peanuts (meaning peanuts is the only ingredient in the ingredients list). It’s better for the dogs and humans in my house!

More Homemade Dog Treats Recipes

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📖 Recipe

Yield: 12

Pumpkin Peanut Butter Dog Ice Cream

Pumpkin Peanut Butter Dog Ice Cream - keep your pup cool all summer with this 4 ingredient recipe! The pumpkin and the yogurt are both great for your dog's digestive system so you can feel good giving them treats.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

½ cup pumpkin puree , (not pumpkin pie filling)
2 tablespoon creamy peanut butter, no sugar added
2 tablespoon honey
1 32 ounce container plain whole milk yogurt

Instructions

In a large mixing bowl, whisk together pumpkin, peanut butter, and honey until smooth. (You may need to warm the peanut butter and honey to make it easier to stir.) Fold in yogurt until combined.
Divide into freezer-safe containers and freeze for at least 2 hours. Let your pup enjoy them all summer long!

Strawberry Upside Down Ricotta Cake

Apr 08, 2018

Strawberry Upside Down Ricotta Cake is a delicious moist ricotta cake with juicy strawberries on top! The perfect spring and summer dessert!

Love strawberry cake? Try Strawberry Lemonade Cupcakes and Strawberry Cheesecake Poke Cake!

We’re having cake today.

I’ve tested this cake recipe twice in the last couple weeks and both times, it’s disappeared from my kitchen within hours. You’re definitely going to want to make this one now that the strawberries are starting to look good.

So you know when you make a lasagna and you have half a container of ricotta left that you just end up throwing away because what else are you going to use ricotta for?

You have to start making cakes with it. Trust me. I don’t know why I’m obsessed with ricotta cakes right now, I don’t know how it’s happened, but I just want to make ricotta cake every day of my life.

They’re super moist like a cake made with sour cream but the texture is a bit different and it doesn’t add as much tang as sour cream does.

This is one of my favorite cakes I’ve made in a long time and like I mentioned earlier, it doesn’t last long at all in my house. I’ve been serving it with sweetened whipped cream but if you don’t want to do whipped cream, dust it with some powdered sugar. That would be delicious AND really pretty.

How Long Is It Good For?

This cake will be good for up to 4 days. Make sure to store it in an airtight container in the refrigerator.

I like to let it sit at room temperature for several minutes before serving to take the chill off.

Can You Freeze It?

You can freeze this cake for up to 3 months. I would wrap individual slices tightly in plastic wrap and then place them in freezer ziploc bags.

Let them defrost in the refrigerator when you are ready to serve.

More Strawberry Recipes

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📖 Recipe

Yield: 8

Strawberry Upside Down Ricotta Cake

Strawberry Upside Down Ricotta Cake is a delicious moist ricotta cake with juicy strawberries on top! The perfect spring and summer dessert!

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

1 cup sliced strawberries
½ cup unsalted butter, softened
1 cup granulated sugar
1 ½ cup whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla
1 ½ cup all-purpose flour
2 teaspoon baking powder
¾ teaspoon salt

Instructions

Preheat oven to 350F. Line a 9-inch round cake pan with parchment and spray with nonstick spray. Arrange sliced strawberries over parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Add ricotta, eggs, and vanilla; beat until combined.
In a separate bowl, whisk together flour, baking powder, and salt to remove lumps. Add this to the butter mixture and beat until just combined. Scrape the batter into the pan and spread out to the edges, trying not to disturb the strawberries.
Bake 50 - 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Serve with whipped cream, if desired.

Skinny Kiwi Margaritas

Mar 27, 2018

Skinny Kiwi Margaritas are the perfect low calorie summer drink! Fresh kiwi, lime juice, tequila, and orange liqueur mixed together and served over ice. The most delicious poolside drink!

If you love low calorie drinks, try Skinny Blood Orange Margaritas and Skinny Frozen Pina Colada!

Skinny Kiwi Margaritas - the perfect low calorie summer drink! This drink recipe is going to become a poolside favorite!

Hi guys, it’s my favorite day of the week.

Margarita Tuesday!

That’s a thing, right?

That’s one thing I really miss about Colorado Springs. The margaritas. We used to go to our favorite Mexican place (3 Margaritas on Powers) at least once a month because they had the best tacos and a ginormous margarita menu. I mean, we were there for 4 years and we didn’t get through the entire margarita menu.

I live in Middle of Nowhere, Texas so there really aren’t decent margaritas around here and whenever I’m in Austin, it’s 9 am or I’m driving or… well, it’s just never the appropriate situation for a margarita.

So I’m forced to make my own margaritas. On Taco Tuesday. Which is probably going to be Cereal Tuesday or Mac and Cheese Tuesday if we’re being completely honest.

These may be my favorite margaritas I’ve made. That color with the black specks? I’m obsessed.

Ingredients

Tequila – I think silver (clear) tequila works best
Orange liqueur – such as Triple Sec or Grand Marnier
Fresh-squeezed lime juice – fresh squeezed is the tastiest but if you only have the bottled stuff, it will work
Kiwis – you will need to puree 2 or 3 kiwis to get the amount that you need.
Liquid sugar free sweetener – such as Splenda or Stevia
Coarse salt – this is optional, for rimming the glass. You can also use sugar if you prefer a sweet rim.
Ice

How To Make Skinny Kiwi Margaritas

Combine. Mix tequila, orange liqueur, lime juice, and kiwi puree together.
Sweeten. Add liquid sweetener to desired sweetness.
Rim. Run a slice of rim around the rims of 2 glasses and dip into coarse salt.
Serve. Fill glasses with ice and pour drink over top.

More Margarita Recipes

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📖 Recipe

Yield: 2 margaritas

Skinny Kiwi Margaritas

Skinny Kiwi Margaritas are the perfect low calorie summer drink! Fresh kiwi, lime juice, tequila, and orange liqueur mixed together and served over ice. The most delicious poolside drink!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

3 ounces tequila
2 ounces orange liqueur
2 ounces fresh-squeezed lime juice
4 ounces pureed kiwis, 2 - 3 peeled kiwis
1 - 2 drops liquid sugar free sweetener
coarse salt, for rims (optional)

Instructions

Mix tequila, orange liqueur, lime juice, and kiwi puree together. Add liquid sweetener to desired sweetness. In you want salted rims, run a lime slice around the rims of 2 glasses and dip into coarse salt. Fill glasses with ice and pour drink over.

Pepperoni Crescent Rolls

Mar 25, 2018

Easy Pepperoni Crescent Rolls are perfect for a quick dinner or a great party snack! Only 5 ingredients and ready in less than 30 minutes!

Okay.

I think this may be the easiest recipe on this blog

It’s just pepperoni and half of a cheese stick rolled into one of those refrigerated canned crescent rolls. Brush that with some olive oil so it gets extra brown and a bit crisp and sprinkle some Italian seasoning on so your house smells like a pizza place. Bake until the cheese starts oozing out the sides and that’s it.

My kids loved this for an easy lunch over the weekend but it’d also be great to make in a large amount for parties. Because even cooled down, they’re still going to be delicious.

I served them with some warmed up marinara but you could also serve them with ranch for dipping.

Ingredients

Crescent rolls – the regular refrigerated crescent rolls. You can use any of the flavor varieties.
Mozzarella string cheese – you can use a different string cheese if you prefer but the mozzarella melts really nicely and gives you a nice cheese pull.
Pepperoni – I used about 8 slices of pepperoni per crescent roll but you can add more or less. You could even do sausage or whatever your favorite pizza toppings are.
Olive oil – this is just for brushing the tops of the crescent rolls so they brown nicely.
Italian seasoning – you can skip this if you have picky kids who don’t like green stuff but it really makes your house smell like pizza.
Pizza sauce – this is just for dipping. You could also do ranch if you are a ranch pizza dipper.

How To Make Pepperoni Crescent Rolls

Prepare. Preheat oven to 375F. Line a baking sheet with parchment paper.
Assemble. Divide crescent rolls into 8 triangles. Layer pepperoni on a crescent roll. Place half of a string cheese on the wide end of the crescent roll. Roll up and place on baking sheet. Repeat.
Brush. Brush each roll with olive oil and sprinkle Italian seasoning on top.
Bake. Bake 11 – 13 minutes or until golden brown.

How Long Are They Good For?

Pepperoni crescent rolls are best immediately after baking so the crescent still have a bit of a crisp to them. However, they will be fine to eat for up to 3 days after baking.

I recommend reheating them in a toaster oven so the crescent rolls crisp back up a bit.

Can You Freeze Them?

You can freeze these for up to 3 months. Let them cool completely and then place them in a freezer ziploc bag. You could also wrap them individually in plastic wrap if you plan to serve them one at a time.

When you are ready to serve them, let them defrost overnight in the fridge and then reheat.

More Pizza Inspired Recipes

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📖 Recipe

Yield: 8 rolls

Pepperoni Crescent Rolls

Easy Pepperoni Crescent Rolls are perfect for a quick dinner or a great party snack! Only 5 ingredients and ready in less than 30 minutes!

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 28 minutes

Ingredients

1 8-count can crescent rolls
4 mozzarella string cheese, cut in half
pepperoni, I used about 8 per crescent roll
1 tablespoon olive oil
1 teaspoon Italian seasoning
pizza sauce, for serving, optional

Instructions

Preheat oven to 375F. Line a baking sheet with parchment paper.
Divide crescent rolls into 8 triangles. Layer pepperoni on a crescent roll. Place half of a string cheese on the wide end of the crescent roll. Roll up and place on baking sheet. Repeat with all crescent rolls. Brush each roll with olive oil and sprinkle Italian seasoning on top.
Bake 11 - 13 minutes or until golden brown.

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