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Asparagus Chicken Bake with Bacon and Ranch

Asparagus Chicken Bake with Bacon and Ranch

This is a simple and easy dinner that is bursting with flavor. Ingredients: 1 pound thin skinless boneless chicken breasts 1/2 pound asparagus chopped into thirds 6 strips bacon (I used precooked) cut into small pieces 1/2 cup ranch dressing 1 tablespoon ranch seasoning powder 

Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies

My sons and I love toffee so when I found toffee chips I knew they would taste divine in a chocolate chip cookie. Ingredients: 1 10 ounce bag Heath Bits O’ Brickle English Toffee Baking Bits 1 10 ounce bag semi sweet morsels 1/2 cup 

Strawberry Cream Cheese Chip Cookies

Strawberry Cream Cheese Chip Cookies

I was craving strawberry and I had freeze dried strawberry powder in my pantry. Then I found cream cheese chips at the grocery store. The result sweet and creamy cookies that remind me of strawberry cheesecake.

Ingredients:

1 10 ounce bag cream cheese chips

1/2 cup unsalted butter at room temperature

3/4 cup light brown sugar

1/2 cup granulated sugar

2 eggs

1 tablespoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups all purpose flour

1/3 cup vanilla protein powder

1/3 cup strawberry protein powder

1/2 cup freeze dried strawberry powder

Directions:

  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
  2. Beat brown sugar, granulated sugar, and butter on medium speed for several minutes.
  3. Combine flour, protein powder, freeze dried strawberry powder, baking soda, baking powder, and salt in a bowl and whisk to combine.
  4. Add the eggs one at a time to the stand mixer.
  5. Add the vanilla extract to the mixer.
  6. Gradually add the dry ingredients with the mixer one low adding 1/2 cup at a time.
  7. Add the cream cheese chips and mix on low until combined.
  8. Use a medium cookie scooper to form large balls. Spread balls out 2 inches apart on the baking sheet.
  9. Bake 8-9 minutes until cookies are just set.
  10. Allow cookies to set on the baking sheet for 5 minutes.
  11. Transfer to a wire rack to cool.
  12. Store in an air-tight container.
  13. Enjoy!
Mint Chip Chocolate Chip Cookies

Mint Chip Chocolate Chip Cookies

One of my sons requested a minty dessert. I had some Andes Creme De Menthe Baking Chips in the pantry, so I decided to use those to make a tasty cookie. I cannot lie. These cookies are addicting! Ingredients: 1 10 ounce bag Andes Creme 

Cheesy Zucchini Steaks

Cheesy Zucchini Steaks

This is a super easy and delicious side dish that takes only minutes to prepare. I baked my zucchini, but you could grill to enhance the flavor if you wanted to. Ingredients: 2 large zucchini sliced in half lengthwise 1 tablespoon hamburger (or other seasoning) 

Philly Cheesesteak Pizza Casserole

Philly Cheesesteak Pizza Casserole

This is another easy to prep casserole that is bursting with ooey gooey cheesy goodness!

Ingredients:

2 pounds lean ground beef

1 tube thin pizza dough

2 bell peppers sliced

1 onion sliced

2 tablespoons garlic powder divided

2 cups shredded cheddar cheese

12 slices provolone cheese

1 tablespoon Worcestershire sauce

Optional: sliced mushrooms

Directions:

  1. Brown and break up ground beef cooking on medium heat. Sprinkle 1 tablespoon garlic powder over the meat.
  2. Meanwhile saute pepper and onions over medium heat. Sprinkle remaining garlic powder over the vegetables.
  3. Roll out a pizza crust to fill the base of a 9×13 pan.
  4. Drain the meat. Use paper towels to soak up excess grease.
  5. Spread the meat in an even layer over the pizza crust.
  6. Arrange the vegetables over the meat.
  7. Sprinkle the Worcestershire sauce over the meat and vegetables.
  8. Sprinkle the shredded cheese to cover the meat and vegetables.
  9. Arrange the cheese slices overlapping as needed to cover the shredded cheese.
  10. Spray aluminum foil with olive oil spray. Then tightly cover the dish.
  11. Bake at 375 degrees covered for 45 minutes.
  12. Remove foil and bake for 5-10 more minutes.
  13. Allow to rest for at least 5 minutes prior to serving.
  14. Note: I prepped in advance and stored in the refrigerator. If baking immediately after prepping it may only need 30-35 minutes before you remove the foil to cook through.
Cheddar Bay Crab Stuffed Muffins

Cheddar Bay Crab Stuffed Muffins

Coming from Maryland my family loves crabs and crab cakes. These crab filled muffins feature the flavors of the cheddar bay biscuits at Red Lobster and are filled with a delicious crab mixture. Ingredients: 1 box Red Lobster Cheddar Biscuit mix 3/4 cup water 1/2 

Taco and Cornbread Casserole

Taco and Cornbread Casserole

During the week I love easy dinners that my kids can throw in the oven when they get home. This tasty casserole combines the flavors of tacos with a sweet cornbread topping. Ingredients: 2 pounds lean ground beef 2-3 tablespoons taco seasoning 1 cup plain 

German Potato Salad

German Potato Salad

This is an old family recipe that I adore. Every bite of this salad brings back memories of my childhood and times spent with my grandparents.

Ingredients:

3 pounds red potatoes cut into bite size pieces

1 bunch green onions sliced

1/2 pound bacon

3/4 cup red wine vinegar

1 tablespoon flour

1/2 cup granulated sugar

1 tablespoon bacon grease

salt and pepper to taste

Directions:

  1. Add potatoes to a pan and cover with water with 1-2 inches of extra water.
  2. Bring water to a boil and cook until potatoes are fork tender.
  3. Meanwhile fry 1/2 pound of bacon. Reserving 1 tablespoon of bacon grease.
  4. After the bacon cools chop up the bacon.
  5. Add vinegar, sugar, flour, and bacon grease to a small saucepan. Bring to a boil and allow the mixture to simmer until it begins to thicken.
  6. Drain potaotes once they are cooked and add to a large bowl.
  7. Add the bacon to the potatoes and stir to mix.
  8. Pour the sauce over the potatoes and mix in.
  9. Add the diced green onions and mix in.
  10. Serve while warm or cover and refrigerate until you are ready to serve.
  11. Stir to redistribute the dressing before serving.
  12. Enjoy!
Shrimp with Zoodles, Artichoke, and Sundried Tomato

Shrimp with Zoodles, Artichoke, and Sundried Tomato

Honestly, this was a dinner I threw together by adding this and that to the skillet. Fortunately this turned into a delicious veggie filled dish I would happily eat again. Ingredients: 4 zucchini spiralized 1 can quartered artichoke hearts drained and chopped 1 jar julienned