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.


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


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.

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

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.

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

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.

Monday, January 23, 2017

My Life #9

Hello all, Happy Monday! 

This Monday also means the second semester for me, back to school until May, 10 classes, basketball ball tournaments, ballet, housework and more; back to being 100% busy. That is okay though I enjoyed my small month break off of school. I got to do lots of things with the girls during that time. Speaking of tournaments, my oldest, Mallory, has had two the past two weekends and they are long. We are usually gone for 8 hours for the games but they have won two out of three games both times and we have our last one coming up soon. It has been a great season. Anna and Lauren are doing great in ballet, we have picked out their costumes for the recital and they are now learning their dances. The memory those two have are amazing, I don't think I could remember all the dance steps. 

As I have stated I am on a new health adventure of losing 31 pounds by my 31st birthday in June. I have cut out all bread and potatoes and I am happy so say I am doing great and that I actually do not miss them and that is huge because my favorite food is mashed potatoes. Changing my diet has been easy, now trying to find time to continue to work out between the night time rush and homework will be interesting. I have been avoiding the scale until it hits the first of the next month. I know 31 pounds is a big goal but even if I make it to 20 I will be happy. I am doing the best I can and hoping for amazing results. 

I have lots of recipes to share so be on the lookout for new ones! Remember if you have any questions or suggestions please e-mail me.

If you could also please keep us in your thoughts, Matt goes for his back surgery tomorrow, hoping all goes well and he heals up perfect.

Have a great week!

Friday, January 20, 2017

Chicken Verde Guacamole Burrito

One of my new all-time favorite burrito combinations, I don't think I could go back to any other way. Light, creamy, and a tad bit of spice, you will enjoy this burrito heaven. So I wish I were posting more recipes but as you know if you have read my blog in the past I hate bulb lighting like this but it is slowly getting lighter past 5 a.m. outside which means I will be back to sharing tons of wonderful lighted photos.  The winter months are slow for me and my Christmas break for school is almost over, back to being busy. 

Makes 6 Burritos

1 Cup Verde Salsa
1 lb of chicken 
Extra Sharp Cheddar Cheese (White)
Sour Cream
Tortilla Shells (burrito size)

Place Chicken and Salsa Verde into a pan, cover, turn on medium and cook for 20 minutes or until done. Take chicken out and shred or cut up into long pieces. Place guacamole and sour cream in the middle of tortilla ( I added 1 Tablespoon each) Place your chicken in the middle, add a tablespoon or more of the salsa verde in the pan onto the chicken, cheese. ( add in some avocado or tomatoes if you would like!)
Roll up and place seam side down on griddle and cook until side in brown, flip over and do the same.

Serve with extra guacamole, sour cream, brown rice, and salsa.

Tuesday, January 10, 2017

Italian Wedding Soup

We got 5 inches of snow today so it seems like a perfect day for soup. I love everything from this soup; it is more of a hyped up chicken noodle soup that is better. Little round noodles, pork meatballs, spinach, egg all floating around in a wonderful warm chicken broth. This is a new all time favorite and will be adding this to the menu list. I hope you and your family enjoy this as much as mine did.


1 lbs Ground Pork
1 Tablespoon Onion Powder
1 Tablespoon Parsley
1 Large Egg
1 Garlic Minced
1 Teaspoon Salt
1/3 Cup Italian Bread Crumbs

12 Cups Chicken Broth
1 Cup Chopped Spinach 
1 Cup Acini de Pepe Pasta
2 eggs (mixed)
2 Tablespoons Parmesan Cheese
Salt & Pepper

Make your meatballs by mixing the seven ingredients into a bowl. Scoop up 1 Tablespoon or any bite size, form into a ball and set aside.
Place your broth and spinach into a pot and bring to a boil, Add in your uncooked meatballs and simmer for 20 minutes; stir constantly.  Mix the eggs and parmesan cheese together in a separate bowl and slowly pour into soup while mixing the soup into a circle. Add in your Acini de Pepe pasta and cook on medium for another 20 minutes. Add salt and pepper to taste.

Adapted by