Sugar Cookie Dip

Sugar Cookie Dip

Makes about 2 cups.

Wow.  I could eat WAAYYY too much of this.
Inspired by: Cooking with Christine and My Honeys Place

1 package sugar cookie mix
1 (8-oz.) block cream cheese, softened
1/2 stick (4 oz.) butter, softened
1 T. flavored coffee creamer (I used brown sugar and vanilla flavor)

Combine all ingredients with a mixer or efficiently by hand.
Refrigerate until ready to serve.
Serve with pretzels, vanilla wafers, animal crackers, or whatever tickles your fancy.

Banana Cupcakes with Cream Cheese Frosting

Banana Cupcakes with Cream Cheese Frosting

Makes 24.

These are easy and always a hit.  Such a great cupcake!
Source: 100 Things to do with a Cake Mix cookbook

1 yellow cake mix
1 box instant banana pudding
2 extra-ripe bananas, mashed
4 eggs
1/4 c. canola oil
1 c. water

Preheat oven to 350 degrees and prepare muffin tins by filling with liners.

Mix all ingredients; beat to combine well.  Fill muffin cups, 3/4 full, and bake for 18-20 minutes until beginning to become golden brown and a toothpick comes out clean.

Let cool for a few minutes in the pan, then cool fully on a wire rack.

Cream Cheese Frosting

8-oz. block cream cheese, softened

1/2 stick butter, softened

2 t. milk

1 t. vanilla

4 c. powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.

Frost cupcakes.

Slow Cooker Chicken Phillies

Slow Cooker Chicken Phillies

Serves 4-6.

This is such a simple recipe, but for whatever reason, I loved it!  Having good buns, toasting them with a melty white cheese, and slathering them with mayonnaise is key.  YUM!
Slightly adapted from: Food, Family, & Finds

2 T. butter
1 large onion, sliced
1 green bell pepper, sliced
3 boneless, skinless chicken breasts, sliced (I forgot to slice and it still worked out fine)
2 T. Dale's steak seasoning (or any steak seasoning)
sliced mozzarella cheese
hoagie rolls

Spray a 3-4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
Add butter, onion, and green pepper.
Toss chicken with steak seasoning, salt, and pepper, then add to slow cooker.
Cover and cook for 4-5 hours.
Shred chicken.
To serve, toast hoagie buns with mozzarella cheese in oven.  Slather with mayo.  Top with chicken mixture.

Eat and enjoy.

Dinner in a Flash

Dinner in a Flash

Serves 3-4.

This is not a "clean eating" dinner.  It's nothing fancy.  It's not something I'd want to eat every night.  But it's super easy.  And it kinda resembles a homemade meal.  And it tastes good too.  If your other option is fast food, maybe this will be appealing?

Chicken:
4 chicken breasts
1 c. mayo
1 c. shredded parmesan cheese

Preheat oven to 350 degrees.  Combine mayo and cheese, and spread on top of chicken that has been placed in a baking dish coated with non-stick spray.  Bake for 45-60 minutes until cooked through.

Knorr's Italian Sides Creamy Garlic Shells

Birds Eye Green Beans and Spaetzle in a Bavarian-style Sauce -- in the freezer section

Cake Mix M&M Bars

Cake Mix M&M Bars

Makes about 20 squares.

An easy, tasty treat.  I think this would also taste great with white chocolate chips or sprinkles in place of the M&Ms.
Source: Parent Pretty

1 box yellow cake mix (I used Betty Crocker)
1 small box instant vanilla pudding
1/4 cup water
3/4 cup vegetable oil
2 eggs
1 cup M&M's 

Preheat your oven to 350 degrees.

Combine cake mix, pudding, water, vegetable oil, eggs and chips or M&M's in large bowl.

Pour the batter (it's going to be thick) into a greased 9x13 baking dish. I sprayed my dish with nonstick cooking spray which worked well.

Bake your bars for 25 minutes.

It may look sort of raw in the middle but if the edges are just golden and starting to get crispy, it's probably perfect.

Pineapple-Coconut Angel Food Cake

Pineapple-Coconut Angel Food Cake

Serves 12-20, depending on how you cut it.

Light, summery, and perfect with a dollop of whipped cream or vanilla ice cream.  This is so easy, you have no reason NOT to make it.
Slightly adapted from: Dawn's Quilt Corner

1 box angel food cake
20-oz. can crushed pineapple, with juice
1-1/2 cups flaked coconut

Preheat oven to 350 degrees.

Stir together all ingredients in a mixing bowl.  Pour into a 13x9 baking pan that has been coated with nonstick spray.  Bake for 30 minutes.  Cool.  Serve with ice cream or whipped cream.

No-Peek Beef Tips

No-Peek Beef Tips

Serves 6.

I added some additional veggies to this extremely easy dinner.  Perfect for those cold mid-winter nights.  This is a great man meal, and I enjoyed it too!
Slightly adapted from: Mommy's Kitchen

2 lbs. beef tenderloin tips or stew meat (I used stew meat)
1 10.5 oz can cream of mushroom soup
1 packet brown gravy mix
1 packet lipton dry onion soup mix
1/2 fresh chopped mushrooms
1/2 onion, coarsely chopped
1/2 cup chopped carrots
1 cup water 

Add beef and veggies to a 9 x 13 inch pan.In a large bowl mix the remaining ingredients together and pour over the meat.


Cover tightly with foil and bake at 300 degrees for 3 hours.
Do not remove foil until baking time is complete.


Serve over rice, mashed potatoes or egg noodles.  I served over spaetzle.

Cowboy Casserole

Cowboy Casserole

Serves 6.

Don't be grossed out.  This is a family classic in some parts of our nation.  It's comfort food, and it's good, and it is truly a family pleaser when it comes to what your kids love.  So whip it up -- even the night before if you want -- and bake for dinner this week.  
Source: The Cutting Edge of Ordinary

1 1/2 pounds ground beef 
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained (I used 1-1/2 cups thawed frozen corn instead)
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (such as Ore-Ida Crispy Crowns)

If you can, let the tater tots sit on the counter to defrost for an hour or so. The original recipe uses frozen tater tots, but allowing them to thaw for a bit seems to help the cooking process.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots.  Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Cake Batter Fudge

Cake Batter Fudge

Makes about 25 pieces.

Use Halloween sprinkles and make this for your gathering tomorrow night.  It is deliciously good, and surprisingly simple.  Anyone can make this... in like less than 5 minutes.  Go, now, dear reader, and make. this. fudge!
As you'll see noted, I had to add quite a bit more cake mix and sugar than originally written, but consistency aside, I'm glad I did because my fudge would have come out too thin without it.  As you'll see in the photos, the fudge I ended up with is, in my opinion, a great thickness.
Slightly adapted from: Baked From a Box

1 cup yellow cake mix (I had to add almost an additional 1 cup in the mixing stage after the microwave)
1 cup confectioners' sugar (I had to add almost an additional 1 cup in the mixing stage after the microwave)
1/4 cup butter (1/2 stick)
1/4 cup milk
1/4 cup sprinkles

Mix cake mix and confectioners' sugar together in a microwave-safe bowl.

Add butter and milk.  Do not mix.  Place bowl in microwave and heat on high for 2 minutes.

Mix well; add in sprinkles and continue to mix.

Dump into an 8"x8" pan (no larger) that has been coated with non-stick spray.  Spread even and let set in refrigerator for at least 1 hour.

Cut into pieces and enjoy!

Fall Bark

Fall Bark

Serves 6-8.

A dear friend made this and brought it over as dessert for our shared family dinner.  It was delicious and loved by all.  A beautiful and tasty autumn treat!
Source: Real Simple

• 1/2 pound white chocolate, chopped
• 1 cup miniature pretzels
• 1/2 cup candy corn
• 1/3 cup dried cranberries
• 
  
• Line an 8-inch square baking pan with parchment, leaving an overhang on 2 sides.
• 
  
• Heat the chocolate in a double boiler or medium heatproof bowl set over (but not in) a saucepan of simmering water, stirring often, until melted and smooth.
• 
  
• Spread the chocolate in the prepared pan and sprinkle with the pretzels, candy corn, and dried cranberries. Chill until firm, about 1 hour.
• 
  
• Remove the bark from the pan and break into pieces.

Beef & Cheese "Foldover"

Beef & Cheese "Foldover"

Serves 4.

Super easy, great-tasting meal for those busy nights.  Kid-friendly, too!  I replaced half the corn with black beans, added some taco seasoning, and baked it on crescent roll dough instead of Bisquick baking mix.
Adapted from: Kraft

1 lb. ground beef
1 onion, chopped
1/2 cup frozen corn
1/2 cup black beans, rinsed and drained
1/4 cup ketchup
2 T. A.1. Original Steak Sauce
1 T. taco seasoning
1 container refrigerated crescent roll dough (the non-perforated "sheet" is easiest to use)
1 cup shredded cheddar cheese

Heat oven to 375 degrees.

Brown meat with onions in a large skillet; drain.  Return to skillet.  Stir in corn, black beans, ketchup, and steak sauce; set aside.

Unroll crescent roll dough on a baking sheet sprayed with cooking spray.  Turn up edges to create a crust.  Spoon meat mixture onto the dough; spread to within 1" of edge.  Top with shredded cheddar.

Bake for 20 minutes.

Easy Garlic Chicken

Easy Garlic Chicken

Serves 4.

I only had three chicken breasts, but as you can see, the recipe calls for four.
This was easy and flavorful... a great dinner when you need something easy and fast!
Source:  Food.com

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

3 teaspoons olive oil

Preheat oven to 450°F and lightly grease a casserole dish.

In small sauté pan, sauté garlic with the oil until tender.  Remove from heat and stir in brown sugar.

Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for approximately 30 minutes, or until cooked through.

Chicken Bacon Ranch Freezer Subs

Chicken Bacon Ranch Freezer Subs

Makes 6.

Remember this post?  Well here's another "recipe" to add to your box if you have found you (or your spouse!  or your kids!) likes having subs at-the-ready in the freezer.  The Mister seems to be pulling these faster out of the freezer than I can keep them in there!

6 hoagie buns
2 large chicken breasts (about 1 lb.), thinly sliced
6 slices Swiss cheese
12 slices cooked bacon
Ranch dressing

Assemble sandwiches by spliiting hoagie buns and topping with:
-cheese
-sliced chicken
-Ranch dressing
-bacon

Fold sandwiches closed, wrap in plastic wrap, and freeze for later use.
When ready to eat, remove from freezer and thaw in refrigerator before warming in oven.
If you are in a rush, you can also remove from the freezer and prepare using the defrost setting on your microwave.

Take 5: Easy Breakfasts, Part 2

1. Homemade Granola Bars - Freezer-Style

Make this granola bar recipe.  Cut into bars.  Wrap each bar in plastic wrap and place in freezer.  Thaw overnight and eat on the run!

2. Avocado Toasts

A good friend of mine introduced me to these simple, amazingly delicious toasts.  Spread half of an avocado on one slice of crusty bread that has been toasted briefly under the broiler, in the toaster oven, or in the toaster (you can also use two smaller toasts like shown above).  Top with a drizzle of extra virgin olive oil, a drizzle of freshly-squeezed lemon juice, crushed red pepper flakes, and a good-quality sea salt.  And then, enjoy.

3. Cottage Cheese "Doubles"

You could buy Breakstone's version for a buck a piece, or you could make your own with a tub of cottage cheese and some fruit preserves.  Make them up early in the week and enjoy over the course of the next week or two weeks... or even longer depending on the expiration date.

4. Classic Sunny-Side-Up Egg with English Muffin

Heat a small skillet over medium heat. When a drop of water sizzles on the pan, spray with nonstick spray and crack egg onto pan. One way to cook the yolk slightly without flipping, if desired, is to cover the skillet with a flat lid while cooking. Season with salt and pepper, or your favorite seasoning (I find traditional steak seasoning tastes great), and serve with a toasted and buttered English muffin.

5. Greek Yogurt Parfait

Scoop 1 cup of plain Greek yogurt into a bowl. Top with your favorite fruit preserves (I like raspberry) and sprinkle with granola.

Take 5: Easy Weeknight Meals, Part 2

Looking for Easy Weeknight Meals, Part 1?  Click here.

1. Morningstar Grillers Original

I eat A LOT of these.  They are quick and easy to make and have a lot of protein for a veggie burger.  I like them enough to eat them plain on a bun, but also like taking the time to cut up some fresh veggies to make it a complete sandwich.  They are also good with cheese and even The Mr. likes to have them from time to time.

2. Chicken Pad Thai

Every once in a while, you need a dinner-from-a-box.  It's homemade, but not really.  It's easy to follow the directions, and you only need to add a few extra ingredients. 

Here's what the box looks like:

Follow the directions and you'll be good to go!

3.  Oven Ham and Cheese Sandwiches

This is another staple from my childhood.  And don't stray from the Kraft Single!  For whatever reason, it's the Kraft Singles that make these sandwiches.  Sure, a fancier, nicer, unprocessed slice of cheese SOUNDS better, but the Kraft Singles melt ever so perfectly and keep these sandwiches the way they should be.  Simply build a ham and cheese sandwich on bun, wrap in foil, and place in the oven.  No need to preheat!  Pop them in, set the oven to 350 degrees, and after 30 minutes, your sandwiches will be ready to eat.

4. Cheese Quesadillas

Butter one side of a large tortilla. Lay it in a large skillet, butter side down, and place over medium heat. Immediately cover surface of tortilla with shredded Mexican-blend cheese. Butter one side of a second tortilla and lay on top of cheese, butter side up. When bottom tortilla has begun to brown and cheese has begun to melt, flip quesadilla to evenly brown the other side. If tortilla is browning too fast and cheese is not melting at the same speed, lower heat.

When cheese is fully melted and tortillas are golden brown, remove from heat, cut into wedges, and serve with taco sauce for dipping.

5. Doctored Up Pasta

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup chopped onions and 2 teaspoons minced garlic; cook until fragrant and onions are tender. Add 1 jar of your favorite pasta sauce. Let simmer.

Meanwhile, cook pasta according to directions on the box.

Top cooked pasta with sauce and freshly shredded mozzarella cheese; serve with a thick slice of buttery toasted Italian bread.

Prosciutto and Cheddar Sandwiches

Prosciutto and Cheddar Sandwiches

Makes 8 sandwiches.

Don't these sandwiches make you want to pack up a picnic and head to the park?  They are as simple as ham and cheese, but fancier... and more rustic.  And very delicious.  If you're not a huge mustard fan, they are equally delicious without it.
Source: Martha Stewart Living magazine

16 thin slices rustic bread (toasted if desired)
3 T. unsalted butter, room temperature
8 oz. extra-sharp cheddar cheese, thinly sliced
8 oz. thinly sliced prosciutto
3 T. grainy mustard

Spread 8 slices of bread with butter.  Top with cheese and prosciutto.  Spread remaining 8 slices bread with mustard, and sandwich together.

Easy Delicious (Garlic) Bread

Easy Delicious (Garlic) Bread

Serves 12.

My mom used to make this often when we were growing up, and still does today as she knows it's one of my brother's favorites!  You can use a plain Italian loaf or one of the Italian loafs that is flavored with roasted garlic.  This works best with a loaf that has a slightly chewy (but not crunchy!) crust and a soft interior.

1 loaf Italian bread or Garlic Italian Bread
1 stick butter, softened (or melted)

Preheat oven to 350 degrees.

Slice bread into 1" slices.  Spread softened butter (or use a basting brush for melted butter) on both sides of bread slices.  Push back together into a single loaf, wrap with foil, and bake for about 15-20 minutes, or until heated through.

A Note From The Little Lady: Because butter does not need to be refrigerated, you can make this ahead of time and leave it on your counter until ready to bake, which makes it a great go-to when entertaining or throwing dinner together on a busy night.

Tyson Grilled & Ready

Tyson Grilled & Ready

As a Foodbuzz Tastemaker, I had the priviledge of trying out a new Tyson Grilled & Ready product.  I chose the Fajita Chicken Breast Strips, from the freezer section, and decided to make... no surprise here... fajitas.

Here's The Mister's fajita trio:

And a singleton, so you can actually get a glimpse of some of the chicken:

Overall, the chicken was a breeze to prep and great for when you need dinner ready in a few minutes.  Like all frozen chicken strips, however, I just feel like it's not a replacement for freshly cooked chicken.  There's something about it that just doesn't do it for me.  Would I buy these again?  Yes, because it's so nice to have something like this in the freezer, ready and waiting.  Would I serve this fajita meal to guests?  Eh, probably not.  I'd make the time to prep and cook some fresh chicken.

Looking for a fajita recipe?
Click on one of these:
Fajitas with Guacamole
Fajitas on the Grill 

Sloppy Joes

Sloppy Joes

Makes about 8 sandwiches.

Sloppy Joes are easy and fast.  Kids like them; adults like them.  These specifically remind me of my friend, Stacey, who in high school would request these from my mom!

Source: my mom

1-1/2 lbs. ground beef

1 large bottle Open Pit barbeque sauce

1 onion, diced

Salt and pepper, to taste

In a large saucepan, brown ground beef and diced onions.  Cook until beef is cooked through and onions are tender, removing excess grease as you go.  Season with salt and pepper.  Add bottle of Open Pit BBQ sauce and stir to combine.  Allow to simmer for 10-15 minutes (or longer) on the stovetop so that the flavors can combine.  Serve on hamburger buns.

A Note From The Little Lady: You could easily prepare this and then place it in a crockpot for easy serving during a party.

Beef Enchiladas II

Beef Enchiladas II

Serves 6.

Basic, basic. Easy, peasy. But perfect for families with kids... and families that rely on make-ahead meals... and families like us -- two adult "kids!"

But you've been warned, enchiladas are hard to photograph! I've gotten an "F" every time I've tried!

Slightly adapted from: AllRecipes.com

8 flour tortillas

1 lb. ground beef

1 small onion, chopped

1 can enchilada sauce

2 c. shredded Cheddar cheese

(This photo shows 4 enchiladas in an 8x8 baking pan.

You can bake half and freeze half for another meal.)

Preheat oven to 350 degrees.

In a skillet over medium high heat, cook the ground beef and chopped onion until the beef is evenly browned and the onion is tender. Remove from heat and stir in 1 to 1-1/2 cups shredded cheddar cheese.

Pour 1/4 cup of enchilada sauce in the bottom of a baking dish. On each tortilla, place an equal amount of the beef mixture. Roll up and place, seam side down, in the baking dish. Repeat with remaining tortillas. Top with enchilada sauce and shredded cheese.

Bake for 20 minutes, or until sauce is bubbly and cheese is completely melted.

A Note From The Little Lady: If making ahead of time and refrigerating, increase cooking time to 40-50 minutes. If making ahead of time and freezing, thaw overnight in refrigerator and increase cooking time to 60 minutes.