Hopping Down The Bunny Trail.....Mix

Saw something similar to this on Pinterest but didn't like some of the ingredients so I adapted it to my taste. Add what you and your family like, and subtract what you don't. There are so many fun pastel Easter candies out right now....Go Wild!!

Hopping Down The Bunny Trail Mix

 

½ box each of your two favorite chex cereals

½ (large bag) peanut M&M’s

½ (large bag) plain M&M’s

½ can of peanuts

½ bag cadbury mini chocolate candy eggs

½ bag Annie’s  cheddar bunny crackers (they are like goldfish, but they are Target brand so they are bunnies)

½ bag Annie’s  chocolate & Vanilla cookie bunnies (Also Target brand, they will be right there with the cheddar bunnies)

1/2 bag chocolate covered raisins. It is Bunny mix after all ;)

As many pretzel sticks (broken into 3 pieces) as you want

½ bag of the pastel spring colored candy corn (if you can find them. Brachs makes the best)

½ bag of craisins

Of course I used all the Spring/Easter colors in the candies.

And I used all the stuff I bought so it doubled the recipe.

It filled about 3 ½ large ziplocks (Gallon size).

 

Caramelized Butternut Squash

Love this time of the year! We transcend from the hot summer months to the cooler temperatures and more vibrant colors of fall. Along with that are the wonderful fall veggies!! Do you love butternut squash? I didn't, but now I love it. Here is a quick and easy side dish that will have even your pickiest eaters asking for more!!

 

 

 

1 lb. butternut squash, cubed (I bought it pre-cut from Costco)

 

2 TBSP olive or coconut oil

 

pinch red pepper flakes

 

salt/pepper to taste

 

Heat oil in skillet over high heat, add remaining ingredients and stir. Cook 10-12 minutes, stirring only a couple times, until squash is tender and crisp-brown on the outside.

 

Enjoy!

Cream Cheese Delight

I pinned this recipe a while back to one of my Pinterest boards and then forgot about it. Then last week someone brought it to work and OMGosh...I will never forget it again. I happen to love cream cheese but I believe even if you are not a big fan, you will love this!! It is light and flaky and not at all heavy like I thought it would be. It is rich though, and a small piece is all you need!

Ingredients:

2 can (8 ounces each) refrigerated crescent roll dough,

2 package (8 ounces each) cream cheese,

1 cup white sugar,

1 tsp. vanilla extract,

1⁄2 cup margarine, melted

1⁄4 cup white sugar,

1 tsp ground cinnamon Directions:,

1.       Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.

2.       Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.

3.       Bake for 25 to 30 minutes in the preheated oven or until the top is crisp and golden.

 

Hippie Juice

Saw this recipe and started to laugh. I grew up in the HIPPIE era and a lot of people dank pink stuff out of mason jars. I never drank any, and I never asked what it was. Maybe it was Hippie Juice!!

Summer = Hippie Juice

1c. Smirnoff Watermelon Vodka 
1/3c. Triple Sec
1/3c. Malibu Coconut Rum
4 scoops Country Time Pink Lemonade Mix
Water, and Strawberries!

Budget Friendly Chicken Alfredo

My son loves Chicken Alfredo...and this recipe is so budget friendly I can make it once a week.

I start with these....

They are usually only .99 per package and I almost always have coupons.
I cook according to the package directions. It only has to cook for about 7 minutes. At minute 4 or 5 I add in the other things that make it so yummy. Like leftover chicken. I always have a bag of these frozen mesquite chicken breast from Sam's Club in my freezer. Three minutes in the microwave and they are all done. I cooked the chicken while the pasta was cooking. So the whole dinner only took me about 15 minutes!!

I also add in a handful of frozen peas. But you could add corn, mushrooms, asparagus or anything else you like. A whole bag of peas is usually a dollar or less.

The results is a plate full of yumminess. Add a piece of garlic bread and it's a wonderful meal that is fit for any budget.

Comfort Foods In The Summer

Ever have a day when you are craving some comfort food that you usually only have in the winter. No one wants to heat up the kitchen with the oven on when it is 100 degrees outside! That is why I like love my crockpot so much.

Yesterday I made Chicken and Dumplings in the crockpot and filled that empty spot without turn the house into a sauna! So Easy and soooo YUMMY!

 

 

 

 

 

 

 

 

 

 

 Slow Cooker Chicken and Dumplings.

 4 skinless, boneless chicken breast halves ( I cut mine into chunks so it is easier to serve and eat when it is done)

 2 Tbl. Butter

 2 (10.75 ounce) cans condensed cream of chicken soup

 1 onion, finely diced

 2 (10 ounce) pkgs, refrigerated biscuit dough, torn into piece

 

Directions

 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

 2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is cooked through. It will usually take anywhere from 20-30 minutes for the dough to cook through, depending on your crockpot.

*NOTE* The recipe doesn't call for these things but I love to add my own touches to any recipe. I added some baby carrots in the beginning, and a handful of frozen whole kernel corn, and a handful of frozen peas when I knew the basics where all done. About 45 minutes before I added the biscuits. Adding the frozen veggies cooled the crockpot down a bit so I wanted to make sure it was bubbling again before I added the biscuits.

Double Chocolate Zucchini Bread

Are you loving all the fresh fruits and veggies in your gardens and at the fabulous farmers market? And of course if you have one neighbor you have 3 offering you the "Extra" zucchini from their flourishing gardens.

Here is my favorite way to eat zucchini...of course if it involves me, it involves chocolate!
It is moist, chocolaty  and oh so yummy!!!

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Zucchini Bread

(Makes 2 loaves or one 9X13)

 2 Cups Flour

2 tsp. cinnamon

½ tsp. salt

1 ½ tsp. baking soda

6 Tabl. Unsweetened Cocoa Powder

½ Cup Vegetable Oil

1 Cup sugar

¼ Cup packed brown sugar

3 eggs

2 tsp. vanilla

½ Cup sour cream

3 Cups grated zucchini

¾ Cup mini chocolate chips

 Topping

2 Tabl. Brown sugar

2Tabl. White sugar

½  tsp. Cinnamon

 

Preheat oven to 350 degrees

Grease and flour 2 loaf pans or a 9X13 baking pan. ( I used floured cooking spray)

 

Directions:

 With a hand mixer or stand mixer beat oil, eggs and both sugars until well combines and slightly fluffy.

Add vanilla and sour cream and mix until just combined.

Gently stir in your zucchini.

 

In another bowl   mix together your flour, cinnamon, salt, baking soda and cocoa powder.

 

Add all of it but just a hand full to the wet mixture.  With a large spoon mix it together.

Mix your chocolate chips with the handful of flour fixture so that they are coated. Doing this keeps your chips evenly distributed and they don’t all sink to the bottom. Once they are coated add it all to the mixture and gently mix in.

 

Pour into your pan or pans and evenly sprinkle with your topping mixture.

Bake for 50-60 minutes. I usually set the timer for 45 minutes and check it. Sometimes depending on the oven it is done. Use a toothpick to check.

Taco Casserole

What a yummy and oh so easy dinner this was! I usually don't do casseroles in the summer because I don't want to heat the house up with the oven. But it only took 20 minutes and the results were fantastic. Plus I had everything to make it except the bag of chips.

Made this Taco Casserole for dinner tonight. So good and so easy! I forgot to take a picture so I got this one from Pinterest.

Easy Taco Casserole
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed 

1 can Ro-Tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

  Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

See More

** I don't happen to like Ro-Tel brand tomatoes. I used a can of Western Family Brand  Petite Diced Tomatoes with Green Chilies.***

 

Snicker, Apple Salad

This is one of my very favorite cool summer desserts. Yes, it is a dessert....don't let the word SALAD fool you. Unless you want it to and then just eat it first...LOL

• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 1 (12 ounce) container Cool Whip, thawed
• 6 Snickers candy bars
• 4 -6 granny smith apples (you can vary the apple with successful results if you choose to, but I would NOT recommend a soft variety.

      Directions:

1. Mix cream cheese and powdered sugar until thoroughly blended.
2. Fold in Cool Whip.
3. Cut Snickers into bite size chunks and add to cream cheese mixture.
4. Chop the apples into chunks and stir.
5. Chill 1 hour before serving.
6. Chilling longer than an hour or two can make it get soggy. Don't let it chill over night.
7. I just make it in a big bowl and let everyone serve themselves.

 

Mile High Buttermilk Biscuits

Being born and raised in the south I grew up on biscuits. Biscuits and gravy, biscuits and jam, biscuits and ham, biscuits and ....more biscuits. When I moved to Utah I heard over and over about the wonderful biscuits at Ruths Diner....and the rumors were TRUE!! Then a few days ago I was poking around the blogging world checking in on some of my favorites and found this yummy recipe on Deals to Meals. OMGosh....they are soooo good.

Ruth's Diners Mile High Biscuits


3 c. flour (I have used 1/2 white flour and 1/2 wheat and they turn our great!)

1 1/2 t. salt

1 T. sugar

1 1/2 t. baking powder

1 stick butter

3/4 c. buttermilk (I have made these with buttermilk as well as the 'homemade' buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out amazing either way)

1 egg

1/4 c. water

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

Tips to making awesome biscuits:

*ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.

*Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).

Treat Exchange

In December I hosted my first Annual Treat Exchange and Brunch. I think it was hit...thanks to the yummy recipes from Pinterest, and some of the most amazing ladies I have the pleasure of calling my friends!

Even though for many of the ladies this was their first "Treat Exchange" I love that they took the time to make their treats look so cute!! Good job ladies. Can't wait for next year!!

I wanted to make one savory and one sweet casserole, you know you have to have some sweet with the salty...it's a must! I chose this yummy Croissant, egg, sausage breakfast casserole and OMGosh...everyone loved it!!

Yummy Egg Casserole

Ingredients

1 8-ounce can refrigerated crescent dinner rolls

1 pound Jimmy Dean Original Recipe Sausage Roll ( or you could use the spicy one)

2 cups shredded mozzarella cheese

4 eggs, beaten

3/4 cup milk

1/4 teaspoon salt

1/8 teaspoon black pepper

Preparation

Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.

Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.

Combine remaining ingredients in medium bowl until blended; pour over sausage.

Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

* I also cooked a pound of bacon and added that as well. I cooked my sausage and bacon the night before and then just put it in the fridge until I was ready to put the casserole together the next morning*

I am not kidding when I said they loved it, my guest were kind of hanging out at the island in my kitchen hovering around the casseroles...LOL

Now for the sweet!!

(I didn't get a picture of mine. This picture is from Pinterest)

Cinnamon Roll French Toast Casserole


Ingredients


1/4 cup melted butter

2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing

5 eggs

1/2 cup heavy whipping cream

2 teaspoons ground cinnamon

2 teaspoons vanilla

1 cup chopped pecans

3/4 cup maple syrup


Garnish

Icing from cinnamon rolls

Powdered sugar

Maple syrup, if desired


Directions

Melt butter and pour into an ungreased 13×9 inch glass dish. Separate cans of dough into 16 rolls reserving the icing for later use. Cut each roll into 8 pieces and add to buttered baking dish.

Beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cut pieces of cinnamon roll pieces.

Sprinkle with pecans and drizzle 3/4 cup syrup over the top. Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.

(I only put pecans on one half because I have a daughter who doesn't like nuts)

Remove the covers from icing and microwave on medium or 50% power for 10 to 15 seconds. (Should be thin enough to drizzle.) Drizzle icing over the top. Sprinkle with powdered sugar. Serve with syrup if desired. Yum!

I will be linking up with Between Naps On The Porch.

And
Wow Us Wednesday

Chicken Biscuit Casserole.

I friend asked on facebook today for recipes she could make and freeze ahead of time because she is expecting a new little one really soon. I sent her this recipe because it is so good, so easy and one of my family favorites. I then realized I have never shared it on my blog so....here it is!!

Chicken Biscuit Casserole

1/4 C. butter
1/3 C. flour
Dash of pepper (or to taste)
1 (10-1/2 oz) can of condensed chicken broth (I use Campbell's with the red and white label)
3/4 C. milk
2 C. cubed cooked chicken. I just get a rotisserie chicken and use the remaining chicken for something else.
1 C. frozen peas
1 C. baby carrots
1/3 C. chopped onions
1 (12 oz.) can Hungry Jack Biscuits

Melt better in a large pot, stir in flour and pepper and cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly.

Add chicken, peas, carrots and onions. Cook until hot and bubbly.
pour into 9x13 casserole pan and put into a 375 degree oven.
When mixture starts to bubble, add biscuits to the top.
Bake (approx) 20 minutes or until biscuits are brown on top.

I usually double the recipe because my 9x13 is deep. I just make sure to put foil or a cookie sheet on the oven rack below in case of  spills.

You can use any veggies you like. Broccoli works great. But my family likes the peas and carrots. You can also put some celery in if your family likes that.

It is so good and so easy. Talk about comfort food.....and the men in the family will love it!!!

Chocolate Buttermilk Pie

Everyone has a favorite childhood  dish that reminds them of special occasions. This is one of mine. I wish I could say it was the exact one my mom made..... it is not......but it is very, very close.

Easy to make, and will win rave reviews from all that taste it. It will become one of your favorite Christmas traditions!!

Chocolate Buttermilk Pie

2	unbaked pie shells (9 in or larger)
2 sticks	Unsalted butter at room temperature
3 3/4 C	sugar
1/2 C	all purpose flour
1/3 C	cocoa powder
6	eggs
1/4 tsp	salt (optional)
1 1/2 tsp	vanilla extract
1 c	plus 2 oz. buttermilk

 

Directions

    1.   Combine sugar and butter and mix until well blended.

   2. Beat in the eggs and mix well. Combine and whisk the flour, cocoa and salt until mixed     then add to the butter mixture.

  3. Add buttermilk and the vanilla to the mixture and stir until well mixed.

  4. Pour into pie shells and bake at 350 for 45 minutes. Or, as oven temperatures vary, bake as long as it takes for pie to be firm and not jiggle in the middle. Cool completely before cutting. Store left over pie in the refrigerator.

Note: I used an electric mixer though this recipe can easily be mixed by hand.

Eggnog Pound Cake

Do you love Eggnog? Do you love Pound cake....I know you drooling already right!!!

 Great holiday gift, or just a little something to have with your morning coffee or tea. You can also spread a little butter on both sides and toast a slice in a frying pan.....OMGosh...sooooo good!!

Ingredients:
1 (16-oz.) package pound cake mix

1 1/4 cups eggnog

 2 large eggs

1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanilla extract Preparation

1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.

2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Marshmallow Whip Cheescake

OMGosh....this is amazing! Light and fluffy and ohhhhh so good.


I found this wonderful recipe on Peacock Coffe House. My mom used to make a similar version of it when I was young. I have tried a few different variaties but this one is the best!

Graham Cracker Crust

40 squares of graham crackers (crushed) (or check out my cheater method at bottom).

1/2 cup sugar

1/2 cup butter or margarine (melted)

Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.

Filling:

10 1/2 oz. large marshmallows (40 marshmallows)

3/4 cup milk

2 - 8-oz. packages of cream cheese

12-oz. Container of fat-free Cool Whip



Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.


** I am not a big fan of making graham cracker crust. I bought 2 of the round ready made ones by Keebler and they worked just fine. I kept one cheesecake and gave the other to a neighbor.**

Taco Soup (Revisited)

Well the weather outside is frightful, but the soup inside is delightful!! Now that it is cold and snowing one of the first things that pops into my mind is yummy soup. And one of mt very favorites is Taco Soup.

Taco Soup


1 lb. ground beef, browned and drained of any fat.

1 15 oz. can whole kernel corn

1 15 oz. can kidney beans

1 15 oz. can black beans

1 15 oz. can diced tomatoes (I use the spicy ones)

1 package taco seasoning mix

I also use a little chili powder too, because I like mine spicy. But you can omit this if you like yours a little milder.

Once you have browned and drained the ground beef, transfer it to a stock pot or your favorite soup pot. Add all other ingredients. Do Not drain the liquid from the corn or beans. Cook for about 30 minutes to one hour.

Garnish with your favorites. We like sour cream, chopped green onions, shredded cheese and of course you must throw in a few tortilla chips or Fritos.

* I usually double all the ingredients to make a double batch. We really like this soup and tend to eat it till it's gone. Yes we have portion control issues at my house...LOL

Happy Fall Y'All

My favorite time of year has finally arrived!! Cooler, crisp air, worn leather boots, long soft warm sweaters, Hot chocolate and ALL THINGS PUMPKIN!!!!

I like love pumpkins!!! Pumpkin pie, pumpkin bread, pumpkin pancakes, going to the pumpkin patch to get pumpkins to decorate with, carving pumpkins......yes indeed I love pumpkins.

Guys in flannel shirts, candles that fill the house with that wonderful apple cider smell, sitting around that very last fire of the camping season roasting marshmallow's and drinking cinnamon hot chocolate. Anticipating the holidays to come....Yes I love EVERYTHING about Fall. But my favorite part is the food......my next post will be all about the fall food...YUM!!!!

Chicken Berry Salad

Sorry about the not so clear picture. Couldn't find my camera and had to use my phone.
I love this salad. It is fresh and light and just screams SUMMER!!....or Happy New Year!!

Summer Chicken Berry Salad

1-2 cups of your favorite salad greens on a plate.
1/2 cup cooked chicken. (I use more when making one for my husband or son).
1 cup mixed fresh berries. I had grapes, strawberries, blueberries and raspberries.
A sprinkle of nuts. I use whatever I have in the pantry. This time it was cashews.
Your favorite salad dressing.

 This salad really taste good with a raspberry vinaigrette, or a lemon poppy seed. But I have also used ranch, blue cheese and Italian.

I also like to add a sprinkle of shredded cheese, maybe some croutons...whatever you and your family want to add. I made this recently and got rave reviews from my gal pals!!

Add a fresh loaf of french bread and you have a feast.

Death By Chocolate

Death By Chocolate Cake....what a way to go right!

This cake is so rich, so full of chocolate goodness that you will only be able to eat a small piece but oh baby is it good!!

1 Box Yellow Cake Mix
1 Small Box Vanilla Instant Pudding
1 Small Box Chocolate Instant Pudding
4 Eggs
3/4 Cup Oil
1 Cup Sour Cream
1 (12 oz )Bag Of Semi Sweet Chocolate Chips (Divide the bags into thirds)

Mix cake mix,both puddings,eggs,oil,sour cream and 1/3 of the chocolate chips together for 2 minutes.

Pour HALF the batter into a prepared bundt pan. (I sprayed mine with the Pam cooking spray for baking that has the flour in it)

Sprinkle 1/3 of the  chocolate chips in top.

Add remaining batter, and pour the last of the chocolate chips on top.

Bake for 50 minutes at 350

* I wanted to add even more chocolate goodness so I melted a 1/2 can of Pillsbury chocolate frosting. I put it in a small pan and melted it over a very low heat on the stove top, stirring the whole time so it didn't stick and burn. I then drizzled it on top of the cooled cake. And topped that with some crushed up heath bar candy.

This is a very moist and dense cake. It is wonderful without the added toppings and great with ice cream.

Amazing!!

 I have been in a blogging rut! I have just not been feeling it much lately. I have been looking at some of my favorites and it seems some of my favorite blogger's may be feeling the same way.

It's hot, we are busy with summer activities and kids home from school. Who wants to crank up the oven or slave over a hot stove in this heat? BUT.....

I just found this amazing new blog. "The Cutting Edge Of Ordinary" The photos are amazing, the recipes are amazing, yep....the whole things is pretty amazing. I kept changing my mind about which recipe was my favorite and which one I would try first. But this being summer and all of us thinking about eating lighter I picked this one to share. Healthy low calorie high protein snacks can be a challenge to find.....this one is....yep you got it is...AMAZING!!

Even though I have nothing fresh and exciting of my own.....I really wanted all my friends who have not had the pleasure of visiting The Cutting Edge Of Ordinary to experience it for themselves.

Roasted Chickpeas

Let me know (and her) how you like it!