It’s almost Christmas y’all! If you’re looking for something easy you can whip together to take to a work potluck, cookie exchange, or even something fun to do with your kids, I’ve got one for ya! It may sound odd, and not all that delish, but trust me, you will love chocolate covered Ritz peanut butter sandwich cookies. They’re the perfect combo of sweet and salty, and they’re easy peasy to make!
1 box of Ritz, peanut butter, and white chocolate or almond bark. I use almond bark.
- Make Ritz peanut butter sandwiches and place on a sheet of parchment paper.
- Melt almond bark in a microwave safe bowl in the microwave for about 2 minutes. Check to see if more time is needed and stir.
- Using tongs, dip sandwiches in chocolate and place on a sheet of parchment paper.
- Use sprinkles for decoration if you wish.
- Leave the cookies to set for about 20 minutes if you’re using almond bark. If you decide to use melted chocolate you may have to put the cookies in the freezer to set for a bit. So, I’d suggest almond bark!
Almond bark is a smidgen messy and I’d suggest using a bowl you’re not in love with and from the Dollar Tree so that you can trash it when you’re done. This stuff is like wax and doesn’t wash off anything easily. You’ll also want to use disposable tongs, plastic fork, or whatever you choose to dip with.
This is a popular treat during the holidays, so you’ve probably had them before. If not, trust me, try them and thank me later!
It’s soup season, yay! I decided I was going to step out of my box and make soups other than vegetable and potato this year! I love Panera’s broccoli cheddar soup, so when I found this copy-cat recipe, I was super excited!
I decided to make it for dinner today and it turned out delish!
The only thing I would change next time is less nutmeg, or even leave it out completely because the amount the recipe calls for is a bit strong in flavor. I also added a splash more chicken stock to thin it out a bit.
I can’t wait to try more soups this fall/winter! Do you guys have any faves?
I don’t think I’ve ever shared with you guys here, but I LOVE potatoes! I’ve never met a potato I didn’t like. In my Bubba from Forrest Gump voice, I like them boiled, fried, diced…I just love them! French fries are my fav food, I could eat them everyday and I actually did eat them everyday in college!
Anyway, although not in my family growing up, I hear that scalloped potatoes are a popular Easter side dish and I found the perfect recipe. It’s easy, and they taste amazeballs!
I make them often. This pic is from last Sunday. I had them with an amazing chicken recipe that I saw on Facebook called hasselback chicken. They are a great side dish for pretty much any meal, but I thought I’d share since you may be looking for recipes for your Easter dinner!
If you make them, let me know what you think!
For the last few years, I’ve been on a serious working out and eating healthier health kick. My endurance has improved, I’ve toned a little…but I wasn’t losing much weight, which frustrated me to no end!!!! For years I’ve heard about people taking the Bragg brand of apple cider vinegar and losing weight. So, about a month ago, a friend posted about it on Facebook and I decided to jump on the bandwagon!
After a month, here’s what happened to my body:
I’m down 8 lbs so far, yipppeeeee!!!!! Now, I was already exercising 3-4 days a week, so don’t expect to lose without also working out and eating right.
I’m way less tired during the day, which is a great added bonus!
I really think the reason this helps you lose weight is because it really helps to clean you out if you know what I mean! I was already pretty regular, but now I’m even more regular!
My skin has cleared tremendously! For the last few months I’ve been battling acne and acne scarring, ugh! I’m also using Bio-oil for the scars, but I’ve definitely noticed a huge difference in the last month. The scars are almost gone, yay!
Here’s how I take mine, you can google all kinds of recipes but I add 2 tbsps of ACV to about 4 oz of hot water with a smidgen of raw honey. Right now I’m doing this in the morning and evening. The taste…well you get used to it is all I can say!
There are tons of articles you can read if you don’t believe me. Here’s one that I found useful.
Have you tried this before? I was skeptical at first, but now I’m a believer!
Lately I’ve had a craving for chicken pot pie. I don’t know why because I haven’t had any in years, and never the homemade kind, but I decided to make my own this weekend. I’m really getting to where I prefer to cook my meals instead of eating out. Mainly because I like to know what’s in my food.
I found a great recipe from Pillsbury. I followed the recipe exactly except I used Birdseye frozen veggies instead of the steamers. I also added a little more broth. It turned out awesome!
Chicken pot pie is a great comfort food and since it’s just me, I have leftovers for a few days so I don’t have to cook, yay!
What are some of your fav comfort foods that you like to make?
On Sundays I like to make a meal that will last a few days during the week. This week’s choice was cheesy chicken spaghetti! I’ve made a different version of this in the past, but I wanted to make some improvements because the first time it didn’t wow me! This time, it came out perfect! So good, but definitely not healthy!
- 1 box cooked spaghetti
- 2 cans cream of chicken
- 1 can Rotel diced tomatoes
- 1 small cup sour cream. I used low fat.
- 2 cups shredded cheese of choice. I used a Mexican cheese blend. Save one cup for the top.
- 1/3 cup shredded Parmesan
- 1 cup chicken broth
- 1 stick of butter
- 2 large or 3 small cooked and shredded boneless, skinless chicken breasts
- Bread crumbs
- 1/4 tbsp cayenne pepper
- 1/4 tbsp black pepper
- 1/4 tbsp dried parsley
- In a saucepan combine all ingredients except for chicken and spaghetti, cook for about 20 minutes, or until the mixture is well blended
- Combine all ingredients in a large bowl and then transfer to a baking dish
- Sprinkle remaining cheese and breadcrumbs to your liking on top
- Bake on 350 for 30 minutes
It turned out awesome, cheesy, but not too cheesy. I will definitely make it again! Let me know what you think if you try it!
I’m a sucker for a Pinterest recipe or when I see one floating around on Facebook! So far, I haven’t found one that I didn’t like!
I saw this one posted on Facebook several times, and I always have it on my list of things to try, and I finally made it yesterday!
I made a few modifications. For one, I didn’t feel the need to make it in the crock pot, so I made mine on the stove. I also used chicken broth because my veggie broth had been tampered with and I didn’t want to take my chance of being poisoned, so I used chicken broth that I had on hand! I also used frozen spinach.
I put all ingredients in a large pot on medium heat until the cream cheese melted and then added the tortellini for the last five minutes or so since it doesn’t take much time to cook.
It maybe took about 45 minutes from start to finish. Here’s everything that I used, minus the veggie broth.
And here’s the final product. I’d definitely make it again, and I have plenty leftover for lunches for a few days this week. I love to make meals on Sundays that will last into the week!
Do you have any quick and easy recipes? If so please share!!!
Raise your hand if you over indulged last week during thanksgiving! Uh yeah, my hand is raised high! Thankfully it wasn’t on sugary desserts, but only because we only had one sweet potato pie that I picked up at Publix, and banana pudding. By the way, Publix makes a pretty good pie, for being store bought. I haven’t tasted the infamous Patti pie, but I think it could give it a run for its money!
On another note, I had planned on making yummy homemade vanilla cupcakes with cream cheese icing…but they turned out horrible, and by horrible I mean they wouldn’t rise so they ended up in the trash. Something must have went wrong with doubling the recipe. The original recipe only made 12 cupcakes, but oh no I had to be greedy and double it to make 24 and look where that got me, nowhere!!!! So that’s what happened to the desserts!
Anyway, after all the food that went in my belly, I felt bloated and just plain over stuffed so I made this awesome detox tea that I had seen someone post on Facebook.
Not pictured but included in the original recipe is cayenne pepper. Supposedly it aides in digestion if you were to drink this right after a big meal. I didn’t add it to my tea but maybe next time. It actually tastes really good and even if the detox claims are untrue I’ll continue to drink it.
Grab a mug and all you have to do is add the juice of 1 lemon along with a pinch of each of the spices, and a little honey, then add a cup of boiling hot water. Mix well, and drink up!
I can tell you that this definitely gets things going, if you know what I mean. So if that’s the detox effect then it does work!
Have you ever tried this concoction and what do you think?
Hope you all had a wonderful thanksgiving holiday!
It was a cool, wet, rainy weekend here in Charlotte thanks to Joaquin! Thank God we were spared any major flooding, but my home state of SC wasn’t so lucky. Please keep everyone being affected by the storm in your prayers!
Because I spent most of my time at home this weekend, and it was perfect comfort food weather I decided to make a big pot of veggie soup. And by big pot I mean enough to feed a small army! Seriously! I don’t know what I was thinking…
Anywho if you love veggie soup, you’ll love this quick and easy recipe! And the best part, you only need a few ingredients!
Here’s what you need:
- 1 bag frozen veggies (or soup mix veggies if you can find them.) My mixed veggies had carrots, corn, peas, and green beans. Sometimes I even dice a few potatoes to throw in the pot.
- 1 box macaroni
- 1 large can crushed tomatoes
- 1 small can tomatoe paste
- 1 lb ground turkey (or beef if you like)
- 1 small white onion
- Chop onion and combine with ground turkey. Also add your favorite seasonings to meat. I used Accent, onion powder, garlic powder, and seasoned salt.
- Brown ground turkey and drain. Set aside.
- In a large pot, combine crushed tomatoes, tomatoe paste, meat, and frozen veggies.
- Fill empty crushed tomatoe can with water and add to pot.
- Bring to boil.
- Simmer for about an hour and continue to stir.
- Add macaroni and cook for about 3 more minutes.
- Turn off the eye you’re cooking on and let sit but continue to stir.
- The pasta will continue cooking so be sure to watch to make sure it doesn’t overcook.
- You may find that you now need more liquid so add more water if needed.
- Taste and see if more seasoning is needed, if so add more.
That’s it! Simple and absolutely delish! When you make it, let me know what you think! My mom passed this recipe on to me, so thanks mom! 💋
One of my fav meals is homemade lasagna! I could seriously eat a whole pan. A few months ago, when I had a lasagna craving, I found a recipe by the Neely’s. Side note, I’m still a little bummed that they broke up. But I’m kinda not surprised because I’ve always said that a couple who is that over the top with the lovey doviness is probably clawing each other’s eyes out at home!
The first time I made it, I was puzzled about why the recipe didn’t call for seasoning the meat, so I added seasoning while cooking the meat, plus added the seasoning that the recipe did call for and it came out salty. This time I followed the instructions and it came out perfect!
I also made a few other adjustments to the recipe. I used regular lasagna noodles instead of the no boil kind because I just don’t like the taste of the no boil kind. I also used crushed tomatoes instead of stewed because I mean hello, why chop them when you can already buy them crushed? I used ground turkey and mild Italian sausage. I used ricotta cheese instead of cottage. And I also used lowfat cheeses. Here’s the original recipe.
If you love lasagna, you’ve gotta try this one. Delish!!!!