Feb 28, 2014

I was so excited to try this sauce. I love the flavor of the chipotle pepper. The smokiness is wonderful. This recipe really hit the spot. First it’s super easy to make, and you can use it for just about anything, salad dressing, nugget dipping sauce, French fry dipping sauce. You name it! This sauce is what versatile is all about!

I found one recipe and made it and thought ICK! It was bland and boring and had no flavor at all. I knew the whole point of their recipe was to make it low calorie and as natural as possible but there are just some thing’s that you have to give an inch on and to me flavor is one of them. Even if it means a few extra calories you just have to give.

I love this recipe and will make it again and again. I ended up changing the entire recipe and blowing it up for our liking. I hope you like it too. Remember to adjust the adobo sauce based on your liking you don't want to make it too hot. If it does end up being too hot you can add some honey or even more mayo or yogurt.

  • ½ cup plain yogurt
  • ½ cup of mayonnaise
  • 1 chipotle pepper in adobo sauce
  • 2 cloves of garlic
  • 1-1/2 teaspoons of adobo sauce (more or less depending on the heat
  • 1 beef bouillon cube
  • 1 tbsp. lime juice
  • ½ tbsp. cumin
  1. You will need to remove one pepper from the can and remove all the seeds. I found it easy to use my fingers to remove the seeds, but a knife or a spoon will work too. 
  2. Add all your ingredients to a blender and blend on high until well blended. 
  3. Taste for heat and decide if you need more or less. 
  4. Place in an airtight container and refrigerate until needed at least 3 hours to all the spices to mingle. 
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Feb 27, 2014

I had never heard of Pesto before in my life until the first time I went to Philadelphia. I was staying at a friend’s house and his mother asked me if I wanted her to pick up from fresh pesto from an Amish restaurant. I know I had to have looked at her like she lost her mind. She then said…. “What you don’t like pesto” my response to her was… “I don’t know…. I don’t know what pesto is” I could just hear Jeff Foxworthy saying…. Does it swim, does it fly, and did it walk yesterday? I was clueless!

When I got home and told my very Texan and Very Cajun Mom and Dad about trying pesto they looked at me like I was crazy no doubt they were hearing Jeff Foxworthy in their head too. Although my Dad never tried pesto and my Mom has yet to give it a try I have no doubt they would love it. I must say when I finally had it I loved it.

I ran into this recipe and although it’s a bit different from the original I love it. I have never made pesto before but I remembered I had some in the pantry so I thought this would be fun to try. This is a wonderful recipe if you love pesto. The flavors all mingle so well. Even my husband who isn’t the biggest fan of change loved it.

Yields: 3 Sandwiches
  • 6 slices thick white or wheat sandwich bread
  • Mozzarella cheese
  • 3 tbsp. prepared pesto (I used Classico)
  • 1/8 tsp. garlic powder
  • 1 tbsp. Grated parmesan cheese
  • 4 tbsp. Unsalted butter
  1. To a microwave safe bowl add 4 tablespoons of butter and allow to melt just enough to leave the butter nice and thick. Then to the warm butter mix add parmesan cheese and garlic powder mix well and set aside.
  2. Prepare each sandwich by adding one half to one tablespoon of pesto to one side of three pieces of bread. 
  3. Then top that slice of bread with a generous portion of mozzarella cheese. Then top each sandwich with a slice of bread and top the bread with a generous slathering of your butter mixture. 
  4. Warm a griddle on a medium heat, once it’s warm, place buttered side of the bread down then butter the new top side with your butter mixture. 
  5. Allow your sandwiches to slowly cook. You don’t want it to brown too quickly or your cheese will not melt but your bread will be too brown or burnt.  
  6. Once your cheese is melted remove and serve. 

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Feb 26, 2014

One of our giveaway gift cards came in the mail a few days ago. I tell you what, if you want to see my blonde hair show, give me a box like this again.  I think I looked and looked and looked through this box (it was full of packing paper), thinking the gift card was missing, who packs a gift card like this? If it had been an empty box I would have noticed it sooner, but with the paper that was inside I didn't notice it at all.

When I FINALLY realized the gift card was part of the label I just started laughing like a loon. There are sometimes when you are happy no one else is home because they would really think you were crazy. 

I love gift card hijinks, but wouldn’t an envelope have made more sense?

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Feb 20, 2014

This is one of those semi-homemade recipes. These brownies are so easy and taste bud blowing. You will have everyone believing that you made these brownies from scratch. They are rich and delicious and in my opinion only get better the longer they set. Biting into the ooey-gooey caramel bits and chocolate chips will have you craving more and more.

*Please note that these measurements and the temperature are based on my box of brownies you will need to base yours on YOUR box of brownie mix. The only thing that will changed in the ingredients will be substituting the oil for melted butter. The butter will make your brownies richer.*

  • Boxed Brownie Mix (Family Size 9x13) (I used Aldi’s brownies)
  • 1 cup Caramel Bits (I used Kraft)
  • ½ cup pecans chopped
  • ½ cup chocolate chips
  • 2/3 cup (10 tbsp.) melted butter
  • Cooking Spray
  1. Preheat oven to 350 degrees
  2. In a mixing bowl add brownie mix, scrambled up egg, water, melted butter and mix well
  3. Fold in caramel bits, chocolate chips, and pecans
  4. Spray a 9x13 pan with cooking spray and pour in brownie mix
  5. Bake for 20-25 minutes.
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Feb 19, 2014

Way too precious to share with the cats!
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Feb 18, 2014

I grew up on a chili recipe similar to this one. I have altered it a bit from what I would normally have to add a few different flavors. This recipe is really great and super simple. This recipe is not spicy but it can easily be made into spicy chili based on the ingredients you add or the amounts you add.

I love how easy it is to toss everything in the pot and just let it cook. You can double this recipe really easily and like I said you can make it as spicy as you want by changing out the salsa, red pepper flakes, or the amount of chili powder or garlic you add. Fair warning you will want to watch the amount of chili powder you add. At some point the chili powder will make your chili bitter you don’t want that.

  • 2 lbs. extra lean ground beef
  • 1 large chopped onion
  • 1 large chopped green bell pepper
  • 2 large garlic clove, minced
  • 2 (14 1/2 ounce) can diced tomatoes, undrained
  • 1-1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ tsp paprika
  • 1 cup salsa (I used Pace Mild)
  • 1-1/2 teaspoon salt or more less if desired
  • 2 beef bouillon cubes (MSG free if possible)
  • Pinch red pepper flakes or more if desired
  • 1/4 teaspoon pepper
  • 1 (15 -16 ounce) can kidney beans, rinsed and drained
  • 1 can 27 ounce Chili Beans in chili sauce (pinto beans in chili sauce) (do not drain)
  1. Brown beef then drain off grease
  2. Add onion, bell pepper, and garlic cook until the vegetables are tender.
  3. Stir in remaining ingredients
  4. Heat to boiling, reduce heat to medium low.
  5. Cover and simmer 1-1/2 hour or until chili thickens up stirring every 10-15minutes
  6. Serve over rice
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Feb 15, 2014

One of my very favorite low calories snacks is frozen, Cuties, Halos, Clementine’s, Tangerines, or whatever you want to call them. They are delicious. I remove the peel, separate the segments, place them on a cookie sheet or a jelly roll pan, and stick them in the freezer. Once the segments are frozen place them in a large zip bag and return to the freezer. In my freezer they are frozen in about an hour.

I like to call this a grab and go snack! I keep a stack of Dixie Cups next to the freezer and when I am craving something bad for me I grab a cup, and fill it up with fruit segments.

This is a super delicious snack that if you didn’t know better makes you think you are eating something bad for you when in fact you are eating something super healthy.

Quick, easy, delicious, sweet, frozen, and low calorie! They even make a great side to go along with your lunch!

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Feb 13, 2014

There are so many things to love about this chocolate mousse that it’s hard to know where to start. I will first start off with how easy and fast this mousse is! It’s simply putting everything in a bowl and turning on the mixer then if you want folding in some sweet toppings. It’s frugal! One pint of heavy whipping cream and a box of hot chocolate (I used Swiss Miss) and if you want some toppings and you are good to go! You could easily make dessert for four for $5.00.

What I love most is this could be served very elegantly and it looks like you spent a lot of time and money making this dessert up, but your secret is… you didn’t!

Are you in need of a nice romantic and CHEAP dessert for your special Valentine? This is the dessert for you!  As soon as your mousse is made spoon it into wine glasses top with a strawberry and shave a piece of chocolate on top then stick it in the refrigerator until you need it! Beautiful, elegant, romantic, quick, easy, inexpensive!

Please don’t add whip topping to this dessert! If you are going to use heavy whipping cream to make this you need to save a little on the side and whip it up without the chocolate to use as a topping. Keep it tasting just as rich and delicious by leaving the whip topping out and adding your own whipping cream or a heavy whipping cream topping like Reddi Whip.

Ingredients Valentine’s Day Mousse for two:
  • 1 cup heavy whipping cream
  • 2 envelopes of dry hot chocolate mix (no marshmallows)
*optional toppings* (mini chocolate chips, marshmallows)

Ingredients Mousse for Many: (Serves 8)
  • 1 –box of hot chocolate 8 count (no marshmallows)
  • 2 pints heavy whipping cream
*optional topping* (mini chocolate chips, marshmallows)

  1. To either a stand mixing bowl or a regular mixing bowl place dry hot chocolate mix in the bowl then topping with ice cold heavy whipping cream straight from the refrigerator.
  2. Mix with stand mixer or hand held mixer until creams has stiff peaks forming. Once the heavy cream is nice and stiff using a spatula incorporate desire toppings to mix in like chocolate chips, or marshmallows. Once everything is folded in evenly distribute mousse between wine glass, and small bowls, then top with desired toppings I personally like chocolate shavings.
  3. Refrigerate until ready to serve.
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Feb 11, 2014

I grew up with this recipe being a staple especially around the holidays. If my Nana wasn’t making it my aunt was. This year my aunt didn’t make it and my Mom was heartbroken so I made it for her. When I was a kid I didn’t like it at all, but now I love it.

There are so many companies that claim this to be their recipe so there are plenty to give credit to. I personally think it’s a Knorr recipe but I am sure others would disagree.

Although all the recipes call for mayonnaise in it I never add it. The biggest reason is that I don’t think it taste very good in it, and if you leave it out the dip is even better. The bonus is… less calories!

  • 10 ounce package frozen chopped spinach, thawed and squeezed dry
  • 16 ounce container sour cream
  • 8 ounce package vegetable soup mix
  • 8 ounce can water chestnuts, drained and finely chopped
  • 3 green onions, chopped
  1. Combine all ingredients in a bowl. 
  2. Mix well
  3. Cover and chill in the refrigerator at least 2 hours but over night is much better
  4. Serve with crackers
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Feb 8, 2014

This is a great! I know so many people who drive through fast food restaurants and load up on their overpriced oatmeal. I am not saying the oatmeal isn’t worth it because I have never had it, but I can bet you that this oatmeal will be far more satisfying and a lot less expensive.

This is super easy and could be easily thrown together in a matter of 5 minutes. That is probably less time than you will set in the drive through. Throw it in a small plastic wear bowl and you are good to go! Delicious, hearty and if you want… only one serving verses two.

  • 2 tbsp. pecans
  • 1 tbsp. sweetened coconut
  • 2 envelopes original Quaker Oatmeal
  • ¼ cup mixed berries
  • 1-1/2 cups Almond milk
  • Honey
  1. In a microwave safe bowl add two envelopes of oatmeal and almond milk (or water) and Stir
  2. Microwave for three minutes and stir
  3. Add honey to taste 
  4. Top with berry, coconut and pecans
Serves two or one hungry person ;-)

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Feb 6, 2014

We had had these several times and I have to say they are fun and delicious. The only thing I would change in the future is using pizza dough instead of biscuits. I think the biscuits give the balls an off flavor I think pizza dough would be perfect.

We had something similar to these as an appetizer and loved them. Since then I have tried many times to come up with the exact recipe. I will keep trying but for now these are excellent and super easy. These make great party appetizers even when they cool down.

  • 3 cans Pillsbury Buttermilk Biscuits (10 per can)
  • 56 pepperoni slices
  • Mozzerella cheese
  • Butter
  • Parmesan
  • Italian seasoning
  • Garlic powder
  • 1 jar pizza sauce

  1. Cut the block of cheese into 28 squares. 
  2. Flatten a biscuit out and stack pepperoni and cheese on top. 
  3. Gather up the edges of the biscuit. Line up the rolls in a greased 9x13 inch pan. Brush with butter. 
  4. Sprinkle with parmesan, Italian seasoning and garlic powder. 
  5. Bake at 425 8-10 minutes

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Feb 5, 2014

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Feb 4, 2014

The sauce for this recipe is incredibly good. As a matter of fact I can’t wait to use this sauce to cook chicken in… it’s delicious! People were gathering around the kitchen to see what smelled so good while these meatballs were cooking.

My only issue with how this turned out was the actual meatballs themselves which were no one’s fault but my own. They were frozen and has a weird pork flavor something I am not a fan of. In the future I will follow the original recipe for this and make my own homemade meatballs.

I can’t say enough about the sauce. Despite the flavor of the meatballs the sauce was delicious and really made the meatballs awesome! I can’t wait to make this recipe again. To say it’s awesome is an understatement. Easy, delicious, and the best ever!

  • 2 Pounds Frozen Pre-made Meatballs
  • ½ Tablespoon butter
  • 2-4 garlic cloves, minced
  • ½ cup honey
  • ¾ cup ketchup
  • 3 Tablespoons soy sauce
  1. In a medium pot or large skillet, melt butter over medium heat.
  2. Add the garlic and cook about 30 seconds.
  3. Add the rest of the ingredients. Simmer for about 5 min.
  4. Add the meatballs to the sauce and cook for about 7 min or until the meatballs are cooked through and nice and hot.

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