Thursday, May 26, 2016


We made these last Sunday after church when Jenna was home.  I had slider buns, so we made these much smaller.  We liked them!

1-1/2 pound ground beef
1 (4 oz.) can green chilies
1/3 cup finely chopped onions
1 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon pepper
Monterey cheese Slices
7 hamburger buns, toasted

 Mix all together except buns and cheese; blend well. Form into 7 patties. Grill until
done. Place cheese on top and hold grill open to just above burgers until the cheese
melts. Serve in buns.

Wednesday, May 25, 2016

Smothered Chicken with Creamed Spinach, Bacon and Mushrooms

I had all the ingredients to make this last week and I am SO glad I did.  We loved this!
Smothered Chicken with Creamed Spinach, Bacon and Mushrooms


1 tablespoon butter
4 small chicken breasts or 2 large chicken breasts, halved
lemon pepper seasoning

Creamed spinach:

1 tablespoon vegetable oil
10 oz fresh spinach Beth used a 6 oz bag
4 garlic cloves, minced
2/3 cup half and half
2/3 cup mozzarella cheese, shredded

Other Ingredients: 

1 tablespoon vegetable oil
4 oz mushrooms, sliced
4 slices bacon, cooked, chopped
4 slices of Pepper Jack cheese (Monterey Jack Cheese with Jalapenos)

1.Preheat the oven to 375 F.

2.Butter the bottom of the baking dish

3.Generously season chicken breasts on both sides with salt, lemon pepper seasoning and a small amount of paprika. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F.

4.In the mean time, heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes, covered, until the spinach is thoroughly heated through and start to wilt. Remove from heat. Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt - about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach - about 30 seconds or 1 more minute. Season with salt to your taste. Remove from heat.

5.In a separate pan, heat 1 tablespoon vegetable oil. Add sliced mushrooms and cook on high-medium heat for 1-2 minutes until mushroom caramelize. Do not salt mushrooms or it will prevent the caramelization.

6.Remove the chicken breasts from the oven (you baked them for 15-20 minutes). Top each chicken breast with the creamed spinach, chopped cooked bacon, cooked mushrooms and broken slices of pepper jack cheese. Bake in the oven, uncovered for 15-20 more minutes, until chicken is cooked through, no longer pink in the center, and the juices run clear. Broil for the last 2-4 minutes, if desired, being careful not to burn the cheese on top.

Tuesday, May 24, 2016

Cheesy Ranch Tater Tots

This was a fun potato dish to make and eat. We all liked it!

Cheesy Ranch Tater Tots

1 bag frozen tater tots (or french fries)
Sour Cream Ranch Sauce
1 cup sour cream
1/2 cup ranch dressing
1/4 cup milk
1 cup (or as much as you like) Shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup real bacon bits
1/4 cup green onions
Salt and pepper to taste

1. Cook frozen tater tots according to package directions.
2. Spread 3/4 of the sour cream ranch sauce onto an oven safe serving platter. (I used a cookie sheet)
3. Arrange tots on top of the sauce.
4. Drizzle remaining sauce on the top, and sprinkle on the toppings.
5. Place under broiler for a few seconds to melt the cheese.
Serve immediately

Monday, May 23, 2016

Cake Batter Bars-Gluten Free

I made these to take to school for our last day of class.  I had never tried the Vanilla Chex and they are great!
Cake Batter Bars-Gluten Free

5 cups Vanilla Chex
5 cups of marshmallows
4 tablespoons butter
1.5 teaspoons vanilla extract
1-2 teaspoons sprinkles

Heat a medium size sauce pan to medium low heat, add butter and let it slowly melt. When butter is mostly melted add in the marshmallows and stir them regularly.

When the butter and marshmallows are totally melted add the vanilla extract.

Grab a 9x13 pan (for thin bars, if you want thick bars use an 8x8 pan) and line with wax paper, lightly spray with cooking oil and set aside.

Add the cereal to the marshmallow mixture, stir well, and spread into the pan then top with sprinkles.
Place in the fridge and let the bars firm up.

When you are ready to cut turn them out onto a cutting board, removing the wax paper and cut into squares.

Store in an airtight container in the fridge.


Sunday, May 22, 2016

Loaded Caramel Pumpkin Blondies

I had printed this recipe a while ago and was in a baking mood last week. These are addicting. I LOVE anything caramel!

Loaded Caramel Pumpkin Blondies
Adapted from

2½ cups flour
2 teaspoons cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
Dash of cloves
1 cup butter, melted
1 cup brown sugar
½ cup granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla
1 can (15 oz) pumpkin puree
1 cup Pumpkin Spice Hershey’s Kisses, roughly chopped (about 28)Beth used Tollhouse Caramel filled Baking morsels, whole½ cup white chocolate chips Beth used Pumpkin Spice chips
½ cup semi-sweet chocolate chips
½ cup toffee pieces
1 bag (11 oz) caramels, unwrapped
⅓ cup evaporated milk

1. Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper or spray with non-stick cooking spray.

2. In a bowl, combine the flour, cinnamon, baking soda, salt, nutmeg and cloves. In another bowl, combine the butter, brown sugar and granulated sugar. Stir in the egg and vanilla, then add in the pumpkin. Add in the dry ingredients and stir just until combined. Add in the chopped Hershey’s Kisses, white chocolate chips, semi-sweet chocolate chips and toffee pieces.

3. Pour about ⅔ of the mixture into the prepared pan. The mixture will be fairly thick – use a spatula to spread the mixture to the edges. Bake in the preheated oven for 10 minutes.

4. While the blondies are baking, combine the caramels and evaporated milk in a small saucepan over medium heat. Cook, stirring often, until the caramels are melted and the mixture is smooth.

5. After the blondies have baked for 10 minutes, remove and carefully pour the caramel over the top. Take the remaining dough and drop by spoonfuls over the top of the caramel. Return the pan to the oven and let bake an additional 30 minutes, or until cooked through.

6. Let cool completely before slicing and serving.



Saturday, May 21, 2016

Fluffy Fruit Dip

We put this together at school for my life skills class. My gluten free student was THRILLED that she could eat this. We served this with strawberries, bananas and Vanilla wafers.

Fluffy Fruit Dip

1 7 oz container Marshmallow Fluff or Cream (name brand tastes best)
1 8 oz container strawberry cream cheese
Fruit for dipping

Place the marshmallow fluff and cream cheese into a bowl and using an electric or handheld mixer, beat the two ingredients together until smooth. This works best if you've let the cream cheese sit out for 10 minutes first, but it's not necessary. Spoon into a serving dish and arrange fruit on a platter.


This dip can be made up to 2 days ahead of time, wrapped tightly in saran wrap or stored in tupperware until ready to serve. Leftovers can easily be stored the same way.

Friday, May 20, 2016

Spicy Guacamole

We had some ripe avocados to use and tried a variation of this recipe.  I should have gone with my 'gut' and only used 1/2 the can of Rotel since my avocados were on the small side.  We liked the flavor.
Spicy Guacamole
adapted from

4 medium avocados. mashed
1 can rotel tomatoes--we pureed this
1/4 c diced red onion
1 T lime juice
salt and pepper
cumin to tastes

Mix all ingredients together.  Next time start with 1/2 of the rotel since it tends to be too runny with the whole can.