Carol's Ice Cream Sandwiches

Carol has brought this dessert over a few times and it's a hit each time. They are so colorful. This is actually one of the most simple blog pictures, but one that I think looks great. It's sort of like the dessert, simple to make, and tastes great!! Thanks Carol! :)

Carol's Ice Cream Sandwiches

Graham Crackers
Cool Whip
Chocolate Fudge ice cream topping
colorful sprinkles

Lay out the graham crackers face side down & spread the fudge topping over each.
Spread a thick layer of Cool Whip over 1/2 of them. Top them with the other fudge frosted graham crackers.
Dip the sides into sprinkles and then wrap in Saran Wrap before freezing.

Cheddar Ale Spread

I've had this recipe save for awhile. Peabody is one of my favorite foodie bloggers. This is a great appetizer to make if you are rushed for time. The ingredients in this recipe are things I typically have on hand at any time so it’s easy to put together. We used carrots, celery, garlic crisps, & pretzels for dippers.

Cheddar Ale Spread

8 oz cream cheese

2 tsp Dijon mustard

2 ½ cups shredded extra-sharp Cheddar cheese

2 TBSP heavy cream ( I used FF 1/2 & 1/2 )

¼ tsp Tabasco sauce

¼ tsp salt

¼ cup beer ( I used Corona )

2 TBSP chopped fresh parsley ( I used 1 Tbsp dried parsley )

Combine the cream cheese, mustard, Cheddar, cream, Tabasco, and salt in a food processor.

Process for about 30 seconds, add the beer, and continue processing until very smooth.

Pulse in the parsley until just dispersed.

Baked Green Olive Cheese Puffs

What a super easy appetizer!!! :) I found these on Kate’s blog the other day. Check out her link. I like her picture a lot better.

We had some friends over for a little cook-out last night & needed something to snack on while we grilled everything. I thought they were pretty tasty little bites and being that we didn’t have any leftover, I think everyone else agreed.

Baked Green Olive Cheese Puffs

1 1/4 c. finely shredded cheddar cheese
2 1/2 T. butter or margarine
1/2 c. flour
1/2 t. cumin (I used 1/2 tsp)
1/8 t. cayenne pepper, (I used 1 tsp)
1 small jar of green olives (you’ll need about 25 – 30)

Combine cheese and butter in a food processor until smooth. Run on low speed and add in flour and spices.

Using a teaspoon dough, flatten and wrap completely around one olive. (Again, I just do this in my hand.) Repeat until done. Place on a cookie sheet and bake at 350 degrees for about 15 minutes, until golden.

Mediterranean Chicken Packets

I love the flavors used in Greek cuisine. I saw this recipe from Proceed with Caution (Originally from EveryDay Food) This recipe was so easy to do and tasted great. We served it with roasted broccoli & garlic couscous. File this one away for a quick & easy weeknight meal.

Mediterranean Chicken Packets

4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Ground pepper
1 can (14.5 ounces) diced tomatoes, drained
4 artichoke hearts (from a 14-ounce can), quartered
12 Kalamata olives, halved and pitted
4 teaspoons capers
1/2 cup crumbled feta (2 ounces)
1/2 teaspoon Italian seasoning ( I used the same amount but Greek Seasoning instead of Italian )

Preheat oven to 375 degrees. Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with pepper.

Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning. Fold parchment over ingredients, and crimp edges to seal.

Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20 to 22 minutes.

Salsa Chicken

Always on the lookout for recipes to make in the crockpot, when I saw this recipe from the novice chef, I had to try it out. This recipe takes you no more than 5 minutes to put together and throw in the crockpot.

If not for the yummy smell taking over your kitchen, you’d totally forget about dinner until it was time to eat. This was great over brown rice, but also made for great leftovers, wrapping up in a tortilla. You can use whatever salsa you want in this recipe. We are partial to the Pace Hot Picante Sauce.


Salsa Chicken

4 boneless, skinless chicken breasts (you may use frozen or unfrozen chicken, it does not matter which)
1 cup of your favorite Salsa
1 package reduced sodium taco seasoning
1 can reduced fat condensed cream of chicken soup ( We used low sodium )
1/2 cup reduced fat sour cream ( We used fat free )

Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Mix salsa, sour cream, and cream of chicken soup; pour over chicken.
Cook on low for 6 to 8 hours.
Shred Chicken with two forks and incorporate with all the sauce.

Serve over rice & Enjoy!

Corn Dog Casserole

This recipe showed up my Google Reader and for whatever reason, I was curious. I’m not ashamed to admit that I like a good corn dog every now & then... But a casserole? I had to try it. Like most casseroles, it’s not necessarily the prettiest of dishes. I don’t know if I’ll ever make this again but for curiosity's sake, it was worth trying. :)


Corn Dog Casserole

2 cups celery, sliced
1 cup onions, chopped
1 1/2 pounds hot dogs ( I used a 1lb package of jalapeno beef hot dogs )
2 eggs
1 1/2 cups milk
1 teaspoon sage
1/3 teaspoon black pepper
18 oz. cornbread mix ( I used a package of Jiffy cornbread mix. I think it was about 8 oz. )
8 oz. shredded cheddar cheese

In a skillet, cook celery and onions until tender. Place in a mixing bowl; set aside. Cut hot dogs into quarters, then into thirds. Place in a skillet, cook until lightly brown. Fold into celery mixture; set aside. Reserve one cup mixture. In another bowl, combine eggs, milk, sage, and black pepper. Fold in hot dog mixture. Stir in cornbread mix. Add on and a half cups cheese. Spread mixture into a greased 3 quart dish. Top with the reserved hot dog mixture and cheese. Bake uncovered at 350F until golden brown.

Chile’s Birthday PupCakes

Our little Puppy child turned 5 yrs old on New Year’s Eve. Chile has grown from an annoying-eat everything-destroy everything-rambunctious puppy into one of the sweetest most loving dogs I’ve ever seen. In keeping with every other birthday so far, Chile always gets a special birthday treat. This time, it was meaty little PupCakes. (Original recipe is here) She loved them.

Chile’s Birthday PupCakes

1 lb ground beef-extra lean

8 eggs (I cut this down to 4)

1 cup oat meal 

1/2 cup cracker crumbs



Using electric mixer, blend all items together until completely blended.

Spray muffin tin with nonstick spray. Fill muffin tins and shape top to a rounded cupcake shape. Bake in the oven at 350 degrees for about 20 minutes.

Allow to cool. Carefully pop each PupCake out and frost with non-fat sour cream. I topped Chile’s with a little heart shaped dog treat. Store left overs in refrigerator.

Old Fashioned Chocolate Pie

My husband LOVES chocolate pie. I came across this recipe and decided to try making real chocolate pudding and my very first meringue. This recipe is much easier than you would think and makes a delicious dessert. Cancy thought it tasted “more chocolatey” on the second day. I was proud that my first ever meringue turned out as well as it did. Be brave, make pie. :)



Old Fashioned Chocolate Pie

1 - Pkg Pillsbury Pie Crust (one crust)
1 cup Sugar
¼ cup Cornstarch
pinch of Salt
1 heaping tablespoon of unsweetened baking cocoa
2 cups carnation evaporated milk or whole milk
3 eggs, separated - reserve egg whites
1 tablespoon vanilla
2 tablespoons butter
Meringue Topping
3 reserved egg whites
dash cream of tarter
2 tablespoons sugar or
use Meringue Powder

Preheat Oven to 350. Prick the bottom and sides of your pie crust and bake until golden brown.

Remove from oven and let cool while you prepare the filling. Mix the sugar, cornstarch and cocoa together in a medium size pot. Add the 2 cups evaporated milk or whole milk. If using evaporated milk I use a 12 oz can, measure one cup evaporated milk add to the pot and then measure one more cup evaporated milk. you will be a bit short it comes to more like 3/4 cup so fill the rest of the measuring cup with water to make a cup. Using a wire whisk blend together and stir constantly over medium high heat. When the mixture is heated through add the 3 egg yolks.

You will need to temper you egg yolks so add a bit of the pudding mixture to the egg yolks and blend before adding to the pudding mix. (you don't want scrambled eggs) Stir constantly until thickened and bubbly. Remove from heat and add the vanilla and the butter. Let cool pudding mixture cool while you prepare the meringue topping. Mix the 3 egg whites with a dash of cream of tarter along with 2 Tablespoons sugar. Whip the egg whites till stiff and soft peaks form. Add pudding to cooled pie shell and top with meringue making sure the meringue touches the sides of the pie crust to prevent shrinking. Broil till golden brown on top.

Pumpkin Dip

This post is a little late. We made this pumpkin dip to bring over to our neighbor’s during a holiday get-together. For as simple as it was to put together, it was a big hit. This is an easy dessert/appetizer to bring with anywhere from Fall through Winter.


Pumpkin Dip

12 ounces cream cheese, softened

1 cup brown sugar

1 cup pumpkin (canned)

4 teaspoons maple syrup

1 teaspoon ground cinnamon

Beat together cream cheese and brown sugar until well blended. Add pumpkin, syrup and cinnamon; beat until smooth. 

Keep refrigerated and serve with apples, gingersnaps, vanilla wafers, and graham crackers.

Paula Deen’s Porcupine Meatballs

I love a little Paula Deen every now and then. This recipe was a good starting point, but I had to make some adjustments along the way. The original recipe has just meat & rice as the meatballs. I added a few things to the meatballs to increase the flavor. The other, big adjustment is the baking time on this recipe. I followed the recipe at first and after an hour, the rice was still crunchy. Keep everything covered and plan on an hour and 1/2 of bake time. Just keep your eye on things... Everyone’s ovens are different.

Paula Deen’s Porcupine Meatballs

1 pound lean ground beef
1 1/2 cups uncooked white rice, divided
1 teaspoon dried onion
1 teaspoon seasoned salt
1 teaspoon Italian seasoning
1 (14.5-ounce) can diced tomatoes with juice
1 (14-ounce) can beef broth

Preheat the oven to 350 degrees F.
Put the ground beef into a mixing bowl. Measure 1/2 cup of the rice and put it in with the meat.
** Before combining everything I added about 1 Tbsp of worcestershire sauce, 1 Teaspoon of minced garlic, salt & pepper, and about a Tbsp of Italian seasoning. This will give a more flavor to your meatballs **
Mix it all together with your clean hands. Form the mixture into 8 or 9 golf ball-size balls.

In a large casserole dish, add the remaining rice, dried onion, salt, Italian seasoning, diced tomatoes and beef broth. Stir together with the spoon and top with the meatballs.

Cover the dish tightly with foil and bake for about 1 hour. The rice in the meatballs will have puffed up all around the meat, and your meatballs will look like little porcupines!