Warm Bean Dip

10 01 2013

The playoffs have begun and with super bowl right around the corner I am sure that many people are looking for things to make during their football parties. Recipes that are a crowd pleaser. These Warm Bean Dip that I found over at Life as a lofthouse made a huge batch and it was super yummy. The taco mix gave the bean dip something special and the melted cheese on top was amazing.

Warm Bean Dip

~ 1 (8 oz.) package cream cheese, softened

~ 1 cup sour cream

~ 2 cans (16 oz. each) refried beans

~ 1 packet taco seasoning

~ 2 cups cheddar cheese, shredded

~ 2 cups Monterey jack cheese, shredded


1. Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

2. Spray a 9 x 13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

3. Bake for 25-30 minutes, or until cheese is melted and slightly browned. Serve with tortilla chips.

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Warm Bean Dip

Chex Lemon Buddies & Muddy Buddies

22 02 2012

Call me crazy but I didn’t have any idea what Muddy Buddies were until a few years ago when a friend brought them over for dessert. I can’t believe I was missing out on these chocolatey peanut buttery dessert/snack. It is super simple to make and you make it in the microwave.

When I went to buy the Chex mix the other day I found another great addition the Muddy Buddies, Chex Lemon Buddies. If you like lemon then you will love this recipe as well. Give them both a try, especially if you haven’t ever had Muddy Buddies before!


Muddy Buddies

~ 9 cups any kind or combination of Chex cereal

~ 1 cup semisweet chocolate chips

~ 1/2 cup peanut butter

~ 1/4 cup butter

~ 1 tsp. vanilla

~ 1 1/2 cups powdered sugar

1. Into a large bowl, measure cereal and set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into Ziploc storage bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

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Muddy Buddies


Lemon Buddies

~ 9 cups Rice Chex cereal

~ 1 1/4 cups white vanilla baking chips

~ 1/4 cup butter

~ 4 tsp. grated lemon peel

~ 2 Tbsp. fresh lemon juice

~ 2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into Ziploc storage bag.

3. Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

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Lemon Buddies

Easy Blender Salsa

7 02 2012

Both my husband and I were born and raised in the Central Valley in California. We both miss that area very much and of course we miss a few food items that you can only get their.

One of our favorite Salsa’s is from a restaurant called Bobby Salazar’s. You could get it from the restaurant or in the local grocery store. Ever since we moved from the valley we have not found a salsa that we have liked as much as this one.

As soon as I saw this pin floating around pinterest about a restaurant style salsa I thought that it looked very similar to our favorite. So of course I cruised on over to Mountain Mama Cooks and made her Quick and Easy Salsa recipe. I am a huge fan of this recipe. It lives up to its claim of being quick and easy and it is very similar to our favorite. This will be a keeper in our house and enjoyed many times from here on out.


Easy Blender Salsa

~ 1-14 oz. can diced tomatoes

~ 1-10 oz. can orginal Rotel

~ 1/2 small onion, roughly chopped

~ 1 clove garlic, peeled and smashed

~ 1/2-1 jalapeno, seeded or not depending on how spicy you like it

~ 1 tsp. honey

~ 1/2 tsp. salt

~ 1/4 tsp. ground cumin

~ small to medium size handful of cilantro, washed

~ juice of 1 lime

Put all the ingredients in the food processor or blender. Pulse to combine for 30 seconds or until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or favorite dishes.

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Easy Blender Salsa

Caramel Apple Dip

6 02 2012

Since I was a teacher for 5 years before we moved I really understand all the hard work that goes into teaching. Not many people understand or realize how much work teachers do to help their students be the best that they can be.

Our family thinks the world of my daughters preschool teacher and her aide. I thought that I would make them a cute and simple little gift to show them how much we appreciate them.


Since apples and teachers go hand in hand I made a Caramel Apple Dip and placed it in a small mason jar. Then I placed an apple on top and wrapped it up all together. Super simple to make and delicious. Show all those wonderful teachers out there how much we appreciate them!

Caramel Apple Dip

~ 1-8 oz. brick of cream cheese (softened)

~ Marzetti’s Caramel Dip (or any brand will do)

~ Heath Bits (found in the baking aisle)

1. Mix a generous scoop of caramel and the cream cheese together.

2. Fill a 1/2 pint mason jar about 3/4 full of the caramel cream cheese mixture. Top with Marzetti’s Caramel Dip and sprinkle on Heath Bits. Wipe off rim of jar and seal with lid.

Wrap up with an apple on top or just serve with apple wedges.

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Caramel Apple Dip

Crock Pot Peanut Clusters

25 01 2012

I am not sure why but I have had the biggest sweet tooth lately. It has been hard to curb but every once in awhile you just have to give in and have a bit of something sweet. My friend over at I Think I Can Moms made this over the holidays and my husband said we had to make it at home. The great thing about this recipe is you make it in the crock pot.


If you use Crock Pot liners then the clean up is a breeze as well. I swear by this liners, the make cleaning up your crock pot a million times easier! You must try them if you haven’t, it will change your life!


The other great thing about this recipe is you just dump all the ingredients in and let the crock pot do the rest. Super simple and super delicious

Crock Pot Peanut Clusters

~ 1 can unsalted peanuts

~ 1 can salted peanuts

~ 1 chocolate almond bark

~ 1 vanilla almond bark

~ 2 12 oz. bags semi sweet chocolate chips

Place the peanuts in the crock-pot. Then place the chocolate and vanilla almond bark on top. Dump chocolate chips on top. Cover and cook on high for 2 hours or until chocolate is melted.

* Make sure to put peanuts on the bottom of your crock pot and not chocolate or it will burn.

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Crock Pot Peanut Clusters

Pepperoni Pizza Puffs

11 01 2012

If your looking for a bite size piece of pizza then this is the recipe. These are mini pepperoni pizzas, light a fluff and full of flavor. These are best served warm with warm pizza sauce. They would be a great appetizer or snack while watching a sporting event, great for kids, or why not just make them for dinner! Defiantly give these a try, they won’t disappoint!


Pepperoni Pizza Puffs

~ 3/4 cup flour

~ 3/4 tsp. baking powder

~ 1 Tbsp. Italian seasoning

~ pinch of salt

~ pinch of red pepper flakes (optional)

~ 3/4 cup milk

~ 1 egg

~ 1 cup shredded mozzarella cheese

~ 1/4 cup grated Parmesan cheese

~ 1 cup cubed pepperoni

~ pizza sauce for dipping

1. Preheat oven to 375 degrees. Grease a 24 cup mini muffin pan. In a large bowl, whisk together flour, baking powder, Italian seasoning, slat and red pepper flakes. Whisk in the egg and milk. Stir in the mozzarella, Parmesan and pepperoni. Let stand for 10 minutes.

2. Stir and divide equally among the mini muffin cups. Bake for 20-25 minutes. Serve with warmed pizza sauce.

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Pepperoni Pizza Puffs


Baked Apple Donut Holes

9 01 2012

My husband loves donuts. He could a few donuts every morning for breakfast and be a happy man. In fact I am pretty sure that for most of high school he actually did eat a couple of donuts every morning for breakfast. While I like them they tend to be a bit too sweet for me not to mention they are defiantly not the healthiest thing to eat. So when I found this baked donut hole recipe I was super excited to make it.

I will say that while mixing up the batter I was a bit worried because it was unlike most of the recipes I make. But I was very happy with the end result. These are super moist and very flavorful. You really don’t even know that they are baked instead of fried. I took these wonderful goodies to a MOPS meeting and they were a huge hit. Hope you enjoy!


Baked Apple Donut Holes

~ cooking spray

~ 3 Tbsp. sugar (for muffin pans)

~ 2 cups flour

~ 1 1/2 tsp. baking soda

~ 1 1/2 tsp. baking powder

~ 1/2 tsp. salt

~ 2 tsp. cinnamon

~ 1/2 tsp. pumpkin pie spice

~ 1 egg

~ 2/3 cup brown sugar

~ 1/2 cup unsweetened applesauce

~ 1/3 cup pure maple syrup

~ 1/3 cup 100% apple juice

~ 1/3 cup lain low fat yogurt

~ 3 Tbsp. vegetable oil


~ 2/3 cup sugar

~ 2 tsp. cinnamon

~ 1/4 cup butter

1. Preheat oven to 400 degrees. Spray mini muffin pans with cooking spray and sprinkle sugar on top, shaking out the excess.

2. In a bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. In a separate bowl, mix together brown sugar, applesauce, maple syrup, egg, apple juice, yogurt, and vegetable oil.

3. Add the dry ingredients to the wet, and stir gently just until evenly blended. Spoon the batter into the muffin pan, filling only half way. Bake for 8 – 10 minutes.

4. While they are baking melt the butter in a bowl. In another bowl, combine the sugar and cinnamon. Remove donuts from the oven and when they are still hot, dip the tops in melted butter and roll them in the cinnamon sugar mixture until evenly coated. The bottoms will still be moist from cooking, so there is not need to dip them into the butter.

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Baked Apple Donut Holes

Cream Cheese-Bacon Crescents

21 12 2011

In my house I know that if I made anything with bacon or serve Crescent rolls it will be a hit. Combine them together with a bit of cream cheese and you have not only a great appetizer but a crowd pleaser as well.

These went together super fast and my kids loved them. When your kids will eat them you know you have a winner! These would make a great appetizer for a Christmas party, New Year’s Eve party, potluck, or just to have with your dinner! Enjoy!


Cream Cheese- Bacon Crescents

~ 1 tub (8 oz.) chive & Onion Cream Cheese

~ 3 slices bacon, cooked and crumbled (I just bout real bacon pieces)

~ 2 cans refrigerated crescent dinner rolls

1. Preheat oven to 375o F.

2. Mix cream cheese and bacon until well blended.

3. Separate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous teaspoon cream cheese mixture. Roll up, starting at shortest side of triangle. Place point side down, on baking sheet.

4. Bake 12 to 15 minutes or until golden brown. Serve warm.

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Cream Cheese-Bacon Crescents

Potato Skins

15 11 2011

I love potato skins and lately have been eyeballing the TGI Friday’s frozen potato skins at my local grocery store. Since a bag of potatoes ended up in our basket this week I decided to make my own and save a bit of money. They turned out great and will defiantly be making an appearance in our house again.

Potato Skins

~ 4 potatoes

~ 3 pieces of cooked and crumbled bacon

~ cheddar cheese

1. Wash the potatoes and pierce with a fork. Microwave for 3 minutes, then place on a cookie sheet in a 400o F oven for 40-60 minutes or until cooked through.

2. Once the potatoes have cooled cut in half and scoop out the center leaving about a 1/2 inch layer of potato. Top with cheese and bacon and then place under the broiler for 5-10 minutes or until the cheese is bubbly and melted. Serve with sour cream and chives.

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Potato Skins

Black-Eyed Pea Dip

20 10 2011

So I am a big fan of The Pioneer Woman and I have tried many of her dishes. Many of them appeal to my tastes and my style of cooking. I saw the Black-Eyed Pea Dip recipe one day as I was cruising her site and as soon as my husband and I tried it we feel in love. It has just the right amount of heat for me but you can defiantly make it spicier if you want to. Super simple to make and very yummy to eat.

Black-Eyed Pea Dip

~ 1 can black-eyed peas

~ 1/4 whole onion, chopped fine

~ 1/4 cup sour cream

~ 8 slices jarred jalapenos

~ 1 cup grated sharp cheddar cheese

~ 3 Tbsp. salsa

~ hot sauce, to taste

~ salt and black pepper to taste

1. Preheat oven to 350o F. Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine.

2. Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly. Serve with tortilla chips.

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Black-Eyed Pea Dip

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