Thursday, May 19, 2011

Chicken Pillows

These are a classic. One of the recipes we've been making since we first got married. It's a great warm winter time dinner paired with mashed potatoes or perfect for the summer time with some grilled veggies. We've been loving it since our college days and it still manages to make an appearance on our menu plans still!


- 1 package of reduced fat cresent rolls
- 6 ounces of shredded chicken
- 2 oz. of fat free cream cheese, softened
- 1/4 cup chopped onion
- dry ranch seasoning mix
- 1 tbsp. butter, melted


1. Cook and shred chicken.

2. Mix chicken with softened cream cheese and onion.

3. Drop tablespoons full of chicken mixture onto laid out flat cresent rolls.

4. Adhere, smoosh, whatever the sides of the rolls together to keep the insides in and covered.

5. Dip in melted butter and dry seasoning mix.

6. Bake at 350 degrees till browned and dough is cooked (about 15 - 20 minutes).

Sometimes we serve them with a gravy. To make the gravy mix a can of cream of chicken soup with a enough milk till it's the consistency you desire. Heat on stove till boiling.


Monday, May 16, 2011

taco salad

This one's from my momma. I remember it from when I was growing up and last time I was home we had it and I thought - mmmm...why don't I ever make this??? So I came home and made it soon after and now it's definitely gonna be a regular on the menu!


- lettuce, tomatoes, onion, cilantro
- fat free cheddar cheese
- ground turkey
- taco seasoning
- nacho cheese doritos
- light catalina kraft dressing


1. Ground turkey in skillet and add taco seasoning according to directions.

2. Mix everything together according to your tastes and liking.


Friday, May 13, 2011

mexican fondue

I have one picky eater and one eater that eats ANYTHING. I understand both. I grew up EXTREMELY picky - sorry mom! Now, believe it or not I'll eat just about anything!

We eat pretty healthy around here and I want my kids to realize that delicious food can be yummy, healthy, and fun too!

So this week we tried fondue for the first time with the kids. It ended in a mess but they thought it was fun and ended up eating quite a bit as well!

I found this recipe on and it ended up being a hit! I had never made a cheddar cheese fondue - but this one was a winner and will definitely be made again in our house!

It definitely has Mexican flavors due to the cilantro and herbs so it would be fun doing a Mexican theme and doing peppers, tortillas, etc. as dippers!

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (I used 98% Fat Free)
  • 3/4 cup milk (I used skim)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • Suggested Dippers: we used whole wheat pasta, homemade bread, potatoes, broccoli, carrots, and cubed chicken.
  1. Heat the soup and milk in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
  2. Stir in the chili powder, cumin, and cheese. Cook and stir until the cheese is melted. Stir in the cilantro.
  3. Pour the soup mixture into a fondue pot or slow cooker. Serve warm with dippers.

Tuesday, May 10, 2011

THE best chocolate chip cookies

'I Can't Believe I Just Ate the WHOLE Thing'
Chocolate Chip Cookies

One of my friends brought these to a party at our house and I emailed her right away NEEDING the recipe! They were absolutely heavenly, HUGE, and I definitely ate more than one - oops!


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda *I use a heaping 1/2 teaspoon*
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips. Drop cookie dough a 1/4 cup *yes, you read that right, a QUARTER CUP* at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely *I just transfer mine to paper or a paper towel*. Yields 18 cookies.


Tuesday, April 19, 2011

Cinnabon rolls

These are - The Cinnabon rolls

The Girl Who Ate Everything

When I say 'THE' Cinnabon rolls - I mean the real thing!!! They are absolutely heavenly and the hubby even says they're better :)

I was in love from the first bite and will definitely no long EVER try another recipe. My search for the perfect cinnamon roll is over.

Try it out:

1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


1. Heat milk for 45-60 seconds in the microwave.

2. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well.

3. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size.

4. In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick.

5. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 rolls (or more smaller rolls).

6. Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 30 minutes. *After this I would put them in the refrigerator for the next morning if you are doing them the night before.

7. Preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes.

8. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll.


Saturday, April 9, 2011

Roasted Green Beans

We love our fresh veggies over here. Green beans are on the hubbies top fav list. I guess I've never been too brave, or maybe just boring, or maybe I just have never really thought of trying to make them any other way than this...I boil them or steam them and add a little salt and pepper. That's it.

Then I ran across this blog - How Sweet it is . Great food blog. Go check it out! So I saw some green beans on there - and all she did was roast them! Nothing fancy...what I always do with my asparagus but had NEVER thought to do with green beans.

Well guess what? I will never make green beans another way AGAIN!!! The hubby and I were literally fighting over who got to eat them. I didn't want him to touch ANY of them :) I wanted EVERY SINGLE ONE for myself!!!

Weight Watchers - 0 Points Plus

- 1 lb of green beans
- A spray of non-stick cooking spray
- Some salt and pepper

1. Wash and cut ends of green beans.
2. Spray with non-stick spray and sprinkle with salt and pepper.
3. Roast at 425 degrees for about 20 minutes (flipping half way)


Wednesday, March 30, 2011

Bird's Nests

When I saw these over at Crafting Chicks I thought they were absolutely adorable! I thought they would be the cutest little treats to make for Easter and then I realized I had almost everything on hand and couldn't wait another month to try them out! So I gathered what I had on hand and ended up being able to make four of them.


- around 2 cups of Fiber One cereal (I just used what was left in my bag)
- 1 tablespoon of butter
- around 1 1/2 cups of mini marshmallows (I just used what was left in my bag)
- easter egg candy (Reese's are our favorite!)
- Peeps


1. Melt the butter on low heat and then add the marshmallows like you're making rice krispie treats.

2. Once the marshmallows are melted remove from heat and add in the cereal.

3. Spray your hands with cooking spray (very important - these are SUPER sticky) and mold the cereal into nests once they aren't so hot.

4. Wait a few minutes while the nests firm up a bit and then add your eggs and Peep.

Even the kiddos were pretty good at helping and had lots of fun - making them AND eating them of course!!!

A super cute little treat to add to a bag with some ribbon and Crafting Chicks tags!