Friday, March 24, 2017

No Bake Snickers Cheesecake


Cheesecake goes really fast in this house because it is everybody's favorite. I always have stuck with the good ol fashioned New York Style Cheesecake well because it is the best, so I was always afraid to play around with it and make anything else. Well I was in the mood for something a little sweet this week and  I thought why no a cheesecake? Well I wasn't in the mood for spending hours and making my cheesecake and I grew up with a no bake cheesecake covered with cherries. So I decided to make a spin on it and try something else. This cheesecake is thick, creamy, chocolaty, and full of snickers! This may be my new favorite no bake version of a cheesecake. 

Ingredients: 

1 1/2 Cups Graham Cracker Crumbs
4 Tablespoons Butter (melter)
24 OZ Cream Cheese (3 blocks)
2 Cups Powdered Sugar
5 Tablespoons Unsweetened Cocoa Powder
2 Cups Cool Whip
4 Snicker Bars
Optional: Caramel Sauce

Directions: 

Combine cracker crumbs and melted butter in bowl. Press crumbs at the bottom of a 9-inch spring-form pan or 9-inch pie pan.

Beat cream cheese until smooth, slowly add in sugar and cocoa and beat until incorporated. 
Fold in cool whip with spatula until there is no more white.
Chop up 3 snicker bars and and fold into batter.
Pour cake into pan and spread until even. Place into fridge overnight.
Garnish with extra cool whip and chopped up snicker bar. Add on caramel after slice is on plate.

Recipe Adapted from







Tuesday, March 21, 2017

Sheet Pan Ranch Chicken



I am loving this whole sheet pan dinner phase! I am been testing out a few here and there and this so far is my favorite. If you like ranch this will be your favorite too! With a slight crunch to the chicken it still melts in your mouth and also your ranch potatoes and carrots are to die for. This makes enough for your family of 5 and guests! So eat up right for a dinner tonight. 

That totally rhymed haha

Ingredients:

1 lb Chicken Breasts
2 Cups Baby Carrots
2 Cups Baby Reds in chunks
1 Dry Ranch Packet (seperated) 
2 Teaspoon Salt
1 Teaspoon Pepper
1/2 Cup Miracle Whip
2 Cups Panko Crumbs (Plain)
1 Tablespoon Parsley 
Olive Oil

Directions: 

Pre-heat oven to 400*
Pound out your chicken breast to 1-1 1/2 inches thick and cut into halves. 
Take out 2 Tablespoons of Dry Ranch and set aside.
Place the rest of dry ranch and miracle whip into a bowl and mix well. Place chicken in mixture and stir around until chicken is covered. 
Place Panko Crumbs in the bowl and cover chicken with panko crumbs.
Place a tablespoon or two of olive oil at the bottom of the pan. Place potatoes and carrots around the side of the pan, sprinkle a few more tablespoon of olive oil on top of the veggies. Place chicken in the middle of the pan. Place salt, pepper, and the rest of the dry ranch on top of the veggies. Spray the chicken with PAM if want to add color. Sprinkle Parsley on top of chicken.

Place in oven for 25 minutes or until chicken reach 165*










Friday, March 3, 2017

Dirt Cake Cupcake


Guess who got a new oven? ME! As I stated in a post before the mystery still remains of how my old oven glass door got shattered but as a wonderful result I got my new oven on Wednesday and I couldn't be anymore in love. So break it in I had to see how well it did with baking cupcakes and let me tell you it did an amazing job. As for these cupcakes they are fluffy with superb texture and the perfect chocolate taste that will make this your new favorite chocolate cake recipe. The frosting is great because it is not overly sweet, it is light and fluffy. The frosting will make extra enough for you to put in some glasses and eat as an oreo pudding, your kids will love you a little extra for two desserts!

Makes 24

Ingredients: 

FROSTING:
2 Small boxes chocolate instant pudding
2 sleeves of Oreos (smashed)
3 Cups Milk
8 oz Cool Whip
1/4 Cup Powdered Sugar

CAKE:
1/2 Cup Butter (room temp)
1/4 Canola Oil
1 2/3 Cup Sugar
1 Cup Cocoa powder
1/3 Cup Chocolate syrup
1/2 Teaspoon Salt
3 Eggs
1/2 Cup Hot Coffee
1 3/4 Cup Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
3/4 Cup Milk

Directions: 

CAKE: 
Preheat oven to 350*
In a mixing bowl cream together butter, oil, and sugar; add in your cocoa powder and mix well. Add syrup, salt and eggs mix until combined; pour in hot coffee and mix well. In a separate bowl place flour, baking soda, and baking powder and sift. Place flour mixture into the chocolate min and mix until well combined. Slowly stir in the milk until creamy.

Place an ice cream scoop into your cupcake tin and bake for 20-25 minutes or until toothpick comes out clean. Cool on rack for 30 minutes before frosting.

FROSTING: 
In a mixing bowl place in powdered sugar, pudding mix and milk and whisk until thick. Fold in cool whip and mix in half of your cookie crumbs as well. Chill for 30 minutes and frost when cupcakes are completely cooled. Top the cupcakes off with the rest of the crushed Oreos. 






Saturday, February 18, 2017

Easy Chocolate Mousse


Have you ever just had a string of bad luck? The last few weeks have been full of them. I am finally getting rid of a horribly cold that lasted three weeks, my slow cooker actually blew up with with black smoke and everything, my food processor went to crud and I woke up in the middle of the night to find black glass all over my kitchen floor from my oven; so for now I am out of a few cooking tools. 

So for Valentine's day it was hard since I have certain things I make every year. I made steak on the stove, twice baked potatoes out of the microwave, and since I couldn't make my strawberry chocolate heart cheesecakes I made this delicious chocolate mousse that actually turned out to be a huge hit. 

It is simple, creamy, just enough sweetness and chocolate to help your craving. This filled 5 large glasses or you could even put this into a pie if you would like. No matter how you eat it, you will enjoy every bite.

Ingredients:

2 Eggs
1/4 Cup Sugar 
2 1/2 Cups Heavy Whipping Cream (Divided)
1 Cup Semi-Sweet Chocolate Chips

Instructions:

Beat eggs and sugar for three minutes
Next heat one cup of Heavy Whipping Cream in a small saucepan until hot but do not boil. Mix the hot heavy cream slow and low into the egg mixture until combined.
Place the egg mixture back into saucepan over low heat for five minutes or until thickened, do not boil
Remove from heat into bowl, stir in chocolate until melted and combined. Cover and place into fridge for two hours.
Take your whisk attachment and whip your remaining heavy cream until it reached stiff peaks. Take chilled and firm chocolate from fridge and fold your fresh whipping cream into chocolate mixture until smooth. 

Optional: Top with whipped cream and chocolate shavings

Recipe by








Monday, February 13, 2017

Valentines Day Recipes 2017


Looking for some last minute Valentines Day Recipes? Here are some of our favorites that I hope you can enjoy as well.

Every year I draw up homemade cards for the girls, buy balloons and a box of chocolates for each. Tomorrow night is steak, baked potatoes and chocolate mousse. I get pretty excited for Valentines Day each year. I hope you all have an amazing day.


Thursday, February 2, 2017

PMS Cookies


These are simple, salty, chocolatey, peanut-buttery and full of marshmallow fluff; if this doesn't set your cravings I don't know what will! If you don't know I have three daughters only one is almost at that age but the P word so I know I will be making these a lot more often later and make a fun little tradition, you need to have fun with it right? So the next time you are craving something or if you just want to be nice to the rest of your family and share with them. These are wonderful non-baking sweets that will go fast.

Ingredients: 
1 Cup Creamy Peanut butter
1 Cup Marshmallow fluff 
2 sleeves of Ritz Crackers
2 Bags of Chocolate Chips, 12 oz each

Instructions: 
Spread peanut butter and fluff onto a cracker and place another cracker on top to turn it into a sandwich. Place them onto a pan with wax paper.  Melt your chocolate in a double boiler and place each cracker sandwich into chocolate, take out and place back onto wax paper. Let cool to room temp or set into freezer for 15 minutes.

Recipe adapted from 





Friday, January 27, 2017

Banana Oat Peanut Butter Pancakes



So these pancakes turned out to be pretty amazing and I cannot wait to make more. It is light, simple, and just sweet enough. It only This recipe only makes four, so if you are wanting to share with the family make sure to double. I kept eating egg whites and fruit every morning so I wanted to try to find something else healthy to eat in the mornings besides what I kept eating. So I googled and saw lots of recipes but thought why not create my own and as I stated above they turned out awesome.

Ingredients:
1 Banana (Mashed)
2 Tablespoons PB2 
2 Eggs
1/2 Cup Oats
1/2 Teaspoon Cinnamon 

Instructions:
Mash banana in a bowl, mix in pb2, 2 eggs, oats, and cinnamon. Take 1/4 cup and scoop and place onto a griddle or pan and cook on each side for 2 minutes or until brown.