Almond Pudding Cookies

14 03 2012

Every since I made these Vanilla Pudding Chocolate Chip Cookies I knew that adding pudding to cookies was defiantly the way to go. It seriously changed my life in regards to making cookies! So of course when I saw this Almond Cheese cake Pudding Cookies over at Chef in Training I knew I was going to have to give it a try. I used what I had on hand so I had to make a few changes but the end result was amazing and my husband declared that he now had a new favorite cookie.


Almond Pudding Cookies

~ 1 1/2 sticks butter

~ 3/4 cup brown sugar

~ 1/4 cup sugar

~ 1 (3.4 oz.) package instant vanilla pudding (or cheesecake or any flavor you like)

~ 2 eggs

~ 1/2 tsp. almond extract

~ 1 tsp. vanilla

~ 1 tsp. baking soda

~ 2 1/4 cups flour

~ 1-2 cups white chocolate chips (or whatever add in you want)

1. Preheat oven to 350 degrees.

2. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs, vanilla and almond extract. Slowly mix in the flour and baking soda until well incorporated. Add white chocolate chips.

3. Roll into 1” balls and place on greased baking sheet. Bake at 350 degrees for 10-12 minutes.

Click Below to Print Recipe

Almond Pudding Cookies


What was in those baskets on March 10th

10 03 2012

Another fantastic basket this week to go along with the great weather we are having.


This weeks basket had apples, asparagus, bananas, carrots, green chilis, sweet chili peppers, cucumber, kale, lettuce, mango, onions, oranges, and pineapple.


Olive Garden Copycat Zuppa Toscana Soup (also uses onion and potatoes from last weeks basket)


Cracker Barrel Baby Carrots

Carrot and Raisin Salad

Grilled Carrots with Honey Balsamic Glaze

Lettuce Wraps (also uses lettuce)


Prosciutto Wrapped Asparagus

Balsamic Asparagus Chicken

Oven Roasted Asparagus


Crock-Pot Applesauce

Caramel Apple Dip

Fruit Dip

Baked Apple Crisps

Pan-Fried Pork Chops with Glazed Apples


Baked Onion Rings


Teriyaki Pineapple Turkey Burgers

Grilled Pineapple


Pineapple, Banana, Coconut, and White Chocolate Chip Bread

Tropical Fruit Sorbet (also uses mango, pineapple, and oranges)

Chocolate Chip Coconut Banana Bread


Salad in a Jar (also uses carrots, cucumber, and whatever other veggies you have)

Greek Salad (also uses cucumber)

BBQ Chicken Salad

Taco Salad


Freezer Burritos

6 03 2012

My husband loves the frozen burritos that you buy at the grocery store. I don’t understand why, they kind of gross me out. Any ways he used to buy them quite often and take one with him to work, microwave it, and have it for lunch or dinner. When I saw this recipe over at the Finer Things in life it reminded me of those frozen burritos but I just knew that they had to taste better and be better for you.

So I gathered up all the ingredients and made a batch. Just as I had finished up the meat mixture my kids came in and said they wanted lunch. I made each of them one of these and they were gone with in minutes. My son then had another after he finished his first. What a huge hit these were and since it made 24 burritos I know that we will have enough for a few quick and easy meals during a busy night.


Freezer Burritos

~ 2 lb. ground beef

~ 2 cans refried beans (or homemade)

~ 1 1/3 cup enchilada sauce

~ 1/2 cup water

~ 1 tsp. onion powder

~ 1 Tbsp. chili powder

~ 1 Tbsp. garlic powder

~ 1 tsp. salt

~ 1 tsp. dried oregano

~ 3 cups shredded cheese (cheddar, Monterey Jack, etc.)

~ 24 medium flour tortillas (you can make them bigger or smaller depending on your liking)

1. Brown ground beef and drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

2. Heat 3-4 tortillas at a time. Spoon 1/4 cup beef mixture down the side of each tortilla.

3. Roll up. Wrap each burrito in a paper towel, then wrap in foil.

4. Refrigerate or freeze.

5. When ready to eat, remove foil and microwave for about a minute. The paper towel keeps the burritos moist. You can also heat burritos in the oven wrapped in foil, just make sure to remove the paper towel before heating.

Click Below to Print Recipe

Freezer Burritos

Cheesy Cauliflower Bake

5 03 2012

Cauliflower is really a versatile vegetable. It tastes great covered in cheesy or a creamy white sauce, roasted or steamed and you can even hide it in other recipes by pureeing it and adding it in to soups and stews. It has always been a favorite vegetable of mine every since I was a really little girl. I found this recipe over at mel’s kitchen café and it was a huge hit in my house.


Cheesy Cauliflower Bake

~ 1 cup Panko bread crumbs

~ 1/2 cup shredded sharp cheddar cheese

~ 1/2 cup shredded Monterey Jack cheese

~ 2 Tbsp. butter

~ 2 garlic cloves, minced

~ salt and pepper

~ 1 Tbsp. flour

~ 1/2 cup heavy cream

~ 1/3 cup chicken broth

~ 1 large cauliflower head, trimmed and cut into 3/4 inch florets

~ 1 tsp. dry mustard

~ 1/2 tsp. dried thyme

1. Preheat oven to 450 degrees. Mix together Panko bread crumbs, 1 Tbsp. Monterey Jack, 1 Tbsp. butter, 1 clove minced garlic, pinch of salt and pepper.

2. Heat remaining butter and garlic in a medium sauce pan over medium heat. Once garlic is fragrant add flour, stirring constantly until golden and fragrant, about 1 minute.

3. Slowly whisk in the cream and broth. Stir in cauliflower, dry mustard, thyme, 1/4 tsp. salt and 1/2 tsp. pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender, 6 to 8 minutes. Take sauce pan off the heat and stir in the rest of the cheese.

4. Pour mixture into an 8 x 8 inch baking dish and top with bread crumbs. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving.

Click Below to Print Recipe

Cheesy Cauliflower Bake

What was in those baskets on March 3rd

3 03 2012

Another great week here in Kingman. We got a great basket full of fresh fruits and veggies, lots of awesome volunteers and a fun few hours on our Saturday spent working Bountiful Baskets. A great way to start out the month of March.


This weeks basket had pineapple, cantaloupe, apples, mangos, kiwi, bananas, broccoli, green bell peppers, chilies, English cucumbers, Brussels sprouts, lettuce, and a bag of potatoes.

Brussels Sprouts:

Brussels Sprouts with Balsamic and Cranberries


Bacon, Cheese & Potato Soup

Corn Chowder

Creamy Mashed Potatoes

Parmesan Roasted Potatoes

Onion-Roasted Potatoes

Bacon Ranch Potato Salad

Smashed Hot Potatoes

Cheesy Potato Cakes

Cheesy Garlic Mashed Potatoes

Corn & Cheese Chowder (uses bell pepper as well)


Grilled Pineapple

Teriyaki Pineapple Turkey Burgers

Tropical Fruit Sorbet (uses Mangos as well)


Broccoli and Tortellini Salad

Oven Roasted Broccoli

Broccoli Casserole

Chicken and Broccoli Stir Fry with Peanut Sauce

Broccoli with Cashews

Broccoli Cheese Soup

Cheesy Chicken Broccoli Bake


Pineapple, Banana, Coconut, and White Chocolate Chip Bread

Chocolate Chip Coconut Banana Bread


Pan-Fried Pork Chops with Glazed Apples

Baked Apple Crisps

Fruit Dip

Caramel Apple Dip

Crock-pot Applesauce

Lettuce & Cucumber:

Salad in a Jar

Lettuce Wraps

BBQ Chicken Salad

Taco Salad

Greek Salad

Greek Chicken Wraps

I hope everyone enjoys their basket and feel free to let me know what you are making with your bounty this week!


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