Chocolate Peanut Butter Covered Frozen Banana Bites

These are a yummy refreshing summer treat!

2 large bananas
1/3 cup chocolate chips
1/3 cup peanut butter
Coconut flakes (optional)

Slice each banana into about 6 or 7 slices.  Heat the chocolate chips and peanut butter together in microwave until melted.  Then stir until smooth.   Dip each banana slice into mixture, then place on a small tray or plate lined with waxed paper.  Top with coconut flakes if desired.  Freeze at least 1 hour until frozen. 

Rosie's Guacamole

I don't have exact measurements for the ingredients.  But you can add more or less of ingredients depending how you like it.  Taste along the way!

4 large avocados, ripe
2 - 4 cloves fresh garlic, or garlic powder or both
cilantro, chopped
about 1/2 white onion, chopped finely
1 small tomato chopped
juice of 1 lime
salt to desired taste

Mash avocados.  I like to leave it a little chunky.   Add the rest of ingredients and stir to combine. 

Chicken Enchilada Stuffed Zucchini Boats

 These are really good! Even my kids ate them right up and loved them.  We love zucchini so this was a fun recipe to try.  I served these with some Cilantro Lime Rice for a side.  I know there is probably a recipe for that kind of rice but I just cooked white rice and added oil, lime juice, and chopped cilantro until it tasted how I wanted it to. It was a really good meal!


 For the Zucchini Boats:

• 4 (about 32 oz total) medium zucchini
• 1 tsp oil
• 1/2 cup green onions, chopped
• 3 cloves garlic, crushed
• 1/2 cup diced green bell pepper
• 1/4 cup chopped cilantro
• 8 oz cooked shredded chicken breast
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chipotle chili powder
• 3 tbsp water or fat free chicken broth
• 1 tbsp tomato paste
• salt and pepper to taste 
• Enchilada sauce
• Cheese for the top

Directions:

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
 Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and shredded cheese. 

 Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

I cooked it for the 35 minutes and then took the foil off and cooked it for at least 10 more minutes uncovered. 

White Chocolate Snickerdoodles

These are our family's new favorite cookie!

White Chocolate Snickerdoodle Pudding Cookies

by Something Swanky

Ingredients

• 1 cup unsalted butter, at room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3.4 oz. package white chocolate instant pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white chocolate chips
• 1 tsp. cinnamon
• 1/3 c. cinnamon sugar for rolling

Instructions

1. Preheat oven to 350º. Prepare baking sheets lined with parchment paper.
2. In a stand mixer, cream together the butter and sugars.
3. Add eggs first, and mix in, then add remaining ingredients (reserving the cinnamon sugar). Mix well.
4. Scoop out with a cookie scooper (about 3 tbsp. worth) and roll the dough ball in the cinnamon sugar, coating completely.
5. Place on baking sheet about 2 inches apart.
6. Bake for approximately 10 minutes, until slightly golden and just set in the middle. Let cool on baking sheet.

Crock Pot Bacon Ranch Chicken

This is so good!! I love pasta but you can also put this over rice.

Crock Pot Bacon Ranch Chicken
Ingredients:
2 strips of bacon, cooked and crumbled (can use turkey bacon)
1 tsp minced garlic
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can 98% fat-free condensed cream of chicken soup
1 cup sour cream (fat-free works great)
1 lb. chicken breasts (can be frozen or defrosted)
8 oz. of your favorite pasta, cooked
Directions:
Spray slow cooker with non-stick cooking spray and place chicken in the crock pot.
Mix the bacon, garlic, ranch dressing mix, soup, and sour cream together and pour over the top of the chicken. Cook on high for 3-4 hours or low for 6 hours. Shred chicken with two forks. Cook pasta as directed on package and serve chicken over pasta.

Easy Parmesan Knots

Easy Parmesan Knots

 

Ingredients

• 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
• ¼ cup canola oil
• 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Instructions

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

Oven Baked Stew

I love Stew, and this is one of the best that I have tried.  I love it for Sundays because it is so easy to throw together before church.  I usually half the recipe and it still makes plenty for my family of four.  Just decrease cooking time to two hours.  It makes the house smell amazing!  It is really good with rolls and a green salad.

Oven Baked Stew

8 servings

2 (1 oz) packages of Dry Onion Soup mix

1/2 teaspoon Paprika

2 pounds lean Beef Stew Meat (cut up into bite sized pieces)

5 medium Potatoes, peeled and diced into 1 inch pieces

6 large Carrots, peeled and diced

1 small Onion, chopped

2 cans Cream of Celery Soup
1 cup Ketchup

DIRECTIONS:  Preheat oven to 325 degrees. In a large plastic bag, combine the dry onion soup mix and paprika. Add in meat and shake the bag to coat meat with the seasonings. (You may have to do that step in two batches, for all the meat to fit) Once meat is coated, spread it out evenly into a lightly greased 9x13 baking dish.

Top meat evenly with diced potatoes, carrots and onion.

Mix the cream of celery soup and ketchup in a small bowl. Pour all over the meat and vegetables. Cover tightly with foil and bake for 2 1/2 hours

Brownie Batter Dip

Yummy, is all I have to say about this delicious dessert/snack.  We especially like it with Strawberries.

Brownie Batter Dip

1 (8 ounce) block of Cream cheese, room temperature
1/4 cup Butter, room temperature
2 1/2 cups Powdered sugar
2-3 Tablespoons Milk
5 Tablespoons All-Purpose flour
5 Tablespoons Cocoa powder
2 Tablespoons Brown sugar
1 teaspoon Vanilla extract
Chocolate chips for garnish (optional)

Directions: In a large bowl, or stand mixer, beat together cream cheese and butter, until light and fluffy (about 1-2 minutes)

Slowly beat in the 2 1/2 cups of powdered sugar and 2 Tablespoons of milk, until creamy. Add in the flour, cocoa powder, brown sugar and vanilla. Beat until creamy and smooth, or until it reaches your desired consistency. (You can add 1 more Tablespoon of milk, if needed)

Serve dip with strawberries, vanilla wafers, pretzels, marshmallows, or whatever your heart desires! Enjoy!

Baked Spaghetti

Halle's favorite foods are Spaghetti and Lasagna.  So I am always looking for creative ways of making them.  Well, this Baked Spaghetti is number one on Halle's list of favorites.  It is Kim's favorite dinner too.  They are always begging me to make it so I make every week and they still love it.  It is a perfect combination of Spaghetti and Lasagna.  Enjoy!

Baked Spaghetti

12 oz Spaghetti Noodles

1 lb Lean Ground Beef

1-2 (24 oz) jars of Spaghetti Sauce ( I use Ragu)

1 (8 oz) package Cream Cheese

1 teaspoon Italian Seasoning

1/2 cup shredded Parmesan Cheese

1/2 cup shredded Mozzarella Cheese

1/2 teaspoon dried Basil

Preheat oven to 350 degrees.

In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain grease. Stir in spaghetti sauce. Remove from heat. *NOTE*( I use two full jars and really like it that way. I suggest using 1 1/2 to 2 jars if you like saucy spaghetti)

Meanwhile, cook spaghetti noodles in a large pot of water according to package directions. Drain water and place hot noodles in a large bowl. Add cream cheese and italian seasoning to noodles. Stir until cream cheese has melted and noodles are coated. 

Spray a 9x13 baking dish with cooking spray. Spread a small amount of meat sauce mixture in the bottom of the dish. Pour noodles over the top and spread out evenly. Pour the meat sauce mixture over the noodles and sprinkle evenly with both cheeses. Bake uncovered for 30 minutes, or until hot and bubbly. Sprinkle with dried basil. Let stand 5 minutes before serving. Serves 8-10

Cinnamon Roll Pancakes

These are delicious and so fun to make for special occasions!

Cinnamon Roll Pancakes

For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

(OR use a boxed pancake batter)

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese 
1 1/4 cups powdered sugar
1 teaspoon vanilla extract


DIRECTIONS:
Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and 'set up' while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)

Prepare Pancake batter:  In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened.  (a few small lumps are fine)
OR If using a boxed mix, prepare according to package directions.

Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.


Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

Bowtie Skillet Lasagna

This is an instant kid favorite!  I made it last night and Halle asked for thirds!  Then she requested it for breakfast this morning!  It is super easy to make and one of those meals you can have on the table in less than 30 minutes.  Great for busy week nights.

Bowtie Skillet Lasagna

10 ounces Bowtie or Farfalle noodles
1 pound lean ground beef
2 Tablespoons Olive oil
1 (24 ounce) jar Spaghetti sauce ( I use 'Ragu' Traditional)
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning mix
1 cup shredded Mozzarella cheese
1/2 cup sour cream




Directions: Boil noodles in a large pot of water, according to package directions. Drain water.

Meanwhile, cook ground beef in a large skillet until browned. Drain grease. Add cooked noodles to ground beef and 2 tablespoons olive oil. Stir together. 

Add spaghetti sauce, garlic powder, italian seasoning, mozzarella cheese and sour cream to the beef and noodles. Carefully stir together to combine.

Turn heat to low, and continue to cook and stir until mixture is thoroughly heated. About 10 minutes. Serve and enjoy!

Oven Baked Chicken Fajitas

These are amazing!  I instantly devoured two!  They have such great flavor.  So easy to make too!  My new favorite dinner.

Oven Baked Chicken Fajitas

3 boneless, skinless chicken breasts, cut into thin strips
2 Tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 (15 ounce) can diced tomatoes (drained)
1 large onion, sliced
1 red bell pepper, sliced (seeds removed)
1 green bell pepper, sliced (seeds removed)
12 small flour tortillas

Toppings:
cheese
cilantro
salsa
sour cream

Directions: Preheat oven to 400 degrees F. Grease a 9x13 baking dish with non-stick spray. 

Place chicken strips into the baking dish. In a small bowl mix together the olive oil, chili powder, cumin, oregano and garlic powder. Pour the mixture evenly over the chicken and stir to coat.

Add the tomatoes, peppers and onions to the dish and stir to combine.

Bake uncovered for 30-35 minutes or until chicken is cooked through and vegetables are fork tender. Serve with tortillas and you favorite toppings! Enjoy ♥