I love sharing me recipes!

I love sharing me recipes!


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Wednesday, November 29, 2017

Crock Pot Candy Cane Bark ♥

This is a perfect Christmas hostess gift for those Holiday parties! Easy Peasy!


Two 12oz bags of white chocolate chips (I used Nestle brand)
1/2 – 1 cup crushed peppermint candy. I purchased a 10oz bag of crushed peppermint candies
Wax paper

 1. Place both bags of chocolate chips in your crock pot. I used my small 1.5 quart slow cooker but you could double the recipe and use a bigger one!
2. Set on low for 1 hour. It helps to stir after about 30 minutes to make sure bottom and edges aren’t burning.
3. Stir after and hour. Chocolate should be melted (not necessarily runny)
4. Add in about a half cup of crushed peppermint candy. More or less depending on your taste and how chunky you like it!
5. Spread out onto baking sheet lined with wax paper.
6. Sprinkle more crushed candy on top.
7. Put in fridge for 1 hr. When cooled, break apart and serve!




Saturday, October 21, 2017

Candy Corn Shaped Quesadillas ♥

Here is such a cute idea for Halloween,  Try them tonight for a Halloween twist on a quesadilla! ♥

Ingredients ♥

1 rotisserie chicken, cut up
1 jar (16 ounces) salsa
1 cup frozen corn, thawed
1/4 cup barbecue sauce
1/2 teaspoon ground cumin
1/2 cup butter, melted
8 flour tortillas (10 inches)
1 jar (15-1/2 ounces) salsa con queso dip, warmed
4 cups (16 ounces) shredded Mexican cheese blend
2-2/3 cups crushed nacho-flavored tortilla chips 
1/2 light cup sour cream

Directions ♥

In a Dutch oven, combine the first five ingredients; heat through,
stirring occasionally. Brush butter over one side of each tortilla.
Place one tortilla in a large skillet, buttered side down. Spread
with 1 cup chicken mixture; top with another tortilla, buttered side
up. Cook over medium heat 1-2 minutes or until bottom is lightly
browned. Turn quesadilla.
Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese
along outer edge. Cook, covered, 1-2 minutes or until cheese begins
to melt.
Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut
quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients. Yield: 2

Saturday, October 14, 2017

Homemade Italian Tomato Basil Soup ♥

Here is a perfect comfort food for a rainy Saturday, Try my homemade  italian tomato soup, it's sure to warm your heart.♥

Ingredients ♥

3 cloves of garlic, minced
2 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of light cream
3 tablespoons of fresh basil, julienned
 fresh grated parmesan cheese
 ( I like to use fresh block of parmesan cheese its so much tastier than the processed stuff) 

Directions ♥

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.  

To finish, reduce the heat to low and stir in heavy cream and basil.  Serve topped with freshly grated  parmesan cheese 

Saturday, September 23, 2017

Grilled Fish Tacos with Avocado Creama ♥

So Sit is the end of September and it is near 90 degrees, and I live in Wisconsin...What? So I was inspired for dinner tonight...  Using my favorite sponsored product Hass Avocados!   ♥

Avocados are a perfect super food! You may find that the rich, creamy texture of avocados makes your resolution to eat healthier easier to follow. They make a satisfying snack - 8% of your daily recommended value (DV) fiber from 1 serving of avocado. Fiber adds bulk to your diet and can help keep you feeling full faster and longer.

Working out? Potassium can help. Potassium is an electrolyte. Your body loses electrolytes as you sweat that need to be replaced. You also need potassium to help build muscle, break down and use carbohydrates. Avocados contain 150 mg of potassium per 1 oz. serving. In addition, avocados contain 8% of your daily value of fiber with 3.5 g of naturally good fats to help you stay full and energized for all your activities throughout the day.

Ingredients ♥

For the Tilapia:

1½ teaspoons smoked paprika
1½ teaspoons cumin
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon brown sugar
Kosher salt
1 pound fresh tilapia fillets
2 tablespoons vegetable oil

For the Cabbage Slaw:

½ red cabbage, sliced very thin
¼ yellow onion, sliced very thin
½ cup apple cider vinegar
1 teaspoon sugar
Kosher salt

For the Avocado Crema:

1 large, ripe avocado, very well mashed
½ cup sour cream
1 cup milk, plus more as needed
Juice of 1 lime
½ jalapeno, seeded and finely diced
To assemble:
24 low carb tortillas
Hot sauce, to taste

Directions ♥

For the Tilapia:

Use a fork to combine spice rub mixture in a small bowl, and spread evenly over fish fillets. Heat oil in a skillet over medium high heat. Cook fish until browned and firm, about 3-4 minutes per side.
For the Cabbage Slaw:

Combine all ingredients in a large bowl, and toss to combine. Allow flavors to meld in the refrigerator while you prepare other ingredients.
For the Avocado Crema:
Combine all ingredients in a medium bowl. Stir to combine, adding more milk as needed to thin to desired consistency.
To assemble:
Warm tortillas in a skillet or on a comal. Use two tortillas for each taco, layering ¼ or each fish fillet, cabbage slaw, and a generous slather of sauce. Add additional hot sauce, as desired. enjoy! ♥

Friday, March 17, 2017

St Patty's Day Slow Cooker Reuben Sliders ♥

This would be perfect for St Patrick's Day!  ♥

Perfect slow cooker meal ready when you get home!  Try my slow cooker Reuben Sliders!  Using my favorite beef brisket brand from sponsored company Texas Based Goode CO. 

Satisfying as the thirty-five years Goode Co spent curating the tastiest blend of Texas culture and cuisine around. As a family-owned and operated business, they take the craft of serving the finest Texas fare very seriously.In fact, their barbeque pits haven’t stopped smoking since they first opened their doors in 1977 – because they figure when you’re in it for the long haul, no shortcut’s worth taking.


 1 (2- to 3-pound) corned beef brisket with spices, trim fat Classic Mesquite Smoked Brisket

12 ounces dark ale beer or non-alcoholic beer*

1 medium (1/2 cup) onion, chopped

1 (14-ounce) can sauerkraut, drained

16 whole wheat  or marble rye party buns, sliced horizontally

 Thousand Island dressing, or mustard if desired

8 (3/4-ounce) slices  Swiss Cheese, each cut in half


Trim fat from brisket. Place into 4-quart slow cooker; add beer and onion. Cover; cook on Low heat setting 6-8 hours or High heat setting 4-6 hours, or until meat is very tender.

 Remove meat from slow cooker. Place onto cutting board. Cut across grain into thin slices.

 Drain liquid from slow cooker; discard. Add cooked meat and sauerkraut to slow cooker. Cook on High heat setting 15-18 minutes or until sauerkraut is heated through.

 Spread cut-sides of buns with salad dressing, or mustard if desired. Evenly divide meat mixture among bottom half of buns; top each with 1 piece cheese and top half of bun. Serve immediately.


 Corned beef brisket usually comes with pickling spices. If you choose a brisket that does not contain spices, add 1 tablespoon pickling spices. You can purchase pickling spices in the spice aisle of the supermarket.

Happy St. Patricks Day!


Thursday, December 29, 2016

New Year's Eve Party Menu ♥

New Year's is almost here, and I have a few recipes for your New Year's Eve pre party or party! ♥

Ultimate Party Meatball's 

New Year's Mimosa's 

And for the next day's hangover...

Diy Bloody Mary Bar 

I hope everyone has a safe and Happy New Year's! ♥

Wednesday, November 30, 2016

Homemade Peanut Butter Puppy Poppers For The Holiday's ♥

Here is a doggy treat recipe that I made earlier in the year for my dog Gia, these are perfect for your furry friend for christmas, or why not bring them to your next holiday party as a hostess gift for their furry friends! ♥

Ingredients ♥

2 cups whole-wheat flour 
1 tbsp. baking powder 
1 cup peanut butter (chunky or smooth) 
1 cup milk

Directions ♥

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 15 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. 

Tuesday, November 22, 2016

Southern Thanksgiving Menu 2016 ♥

Thanksgiving is Thursday!  Here is my annual menu, this year I decided on a Southern Style Menu! ( Ode to my southern relatives in Texas and Tennessee! )  Have a safe and Happy Thanksgiving!

Maple Whiskey Brined Turkey and Gravy 

Southern Sweet Potato Casserole

Cranberry Chutney 

Campbell’s Green Bean Casserole

Skinny Mini Pecan Pies


Saturday, October 15, 2016

Italian Chicken Parmigiana ♥

This is such a great comfort food on a fall night! Here is my authentic recipe! ♥

Ingredients ♥
Chicken breasts,  boneless skinlesscut into strips (one breast yields 3-4 strips)
Italian seasoned breadcrumbs
Locatelli (Pecorino Romano) cheese, grated
Butermilk or heavy cream ( you can substitute with light cream for a skinnier version)
Extra Virgin Olive oil
Vegetable Oil (optional)
Tomato sauce (recipe follows)
Mozzarella cheese (fresh, cut into thin pieces)
Basil (fresh or dried)

Directions ♥

Cut the chicken breasts into strips and trim off any fat and that annoying hard white cartilage thing that’s in the breasts sometimes. On a big plate or bowl, break 2-3 eggs and scramble them a little bit and add a few tablespoons of buttermilk. In another big plate or bowl, spread out a good amount (1 1/2 cups) of Italian seasoned breadcrumbs. On the same plate, mix in half that amount (3/4 cup) of grated Locatelli. Mix the cheese and bread crumbs thoroughly.

Now dip the chicken strips one at a time in the breadcrumb mix, then in the egg, then another dip in the breadcrumbs. Make sure to get a good coating of the breadcrumbs the second time. When they are all coated, they’re ready for the oil. Now most of the time I bread the chicken the night before and keep them in the fridge, I also find that they fry more evenly when I keep them chilled at least for an hour or so. But you can fry them right away, just the same.
In a nice big frying pan, coat the bottom of the pan with about a quarter inch of oil (I use about half extra virgin and half vegetable) and get it hot . Now fry the strips for about 3 minutes on each side until they get a nice golden crust.  Place on a plate with a couple paper towels to sop up the excess oil.  Note:  You can stop here and enjoy these as some of the most delicious chicken tenders you've ever had.

In a 13 x 9 pyrex, or similar size oven safe pan, spoon in enough tomato sauce to coat the bottom, and lay in the strips to form a nice layer. Add a bit of tomato sauce over the chicken, not covering them completely. I like some crispy bits without the tomato sauce covering every bite.  Add the pieces of mozzarella over the chicken, and top off with a little dusting of Locatelli.

Bake in the oven until the cheese melts throughout and just starts to brown. (350 degrees for 25-30 minutes) Finish browning the cheese under the broiler, but be careful not to burn the cheese!
Homemade Tomato Sauce

Ingredients ♥

2 28oz. cans DOP Certified San Marzano peeled tomatoes (I like Cento brand)
extra virgin olive oil
small onion, diced fine
3 cloves of garlic, minced
½ cup good red wine (make sure its a good wine you plan on drinking)
kosher salt
Locatelli (Pecorino Romano) cheese
Fresh Basil

Directions ♥

 Coat the bottom of your sauce pot with a good amount of extra virgin olive oil. Turn the flame to a medium simmer. Add in a half cup of finely chopped onions and cook until they are just translucent (about 8 minutes), then add in the garlic. (Now I have been known to cheat here when I don’t have fresh garlic or an onion on hand, I get nearly the same results with a tablespoon or so of garlic powder and just a little bit less of onion powder. After all, this sauce is all about these tomatoes). You only want to cook the garlic for a minute or two, do not burn it!

Next add the two cans of tomatoes. Fill each can halfway with water and pour back into the sauce, making sure to get all the bits from the can into the sauce. Add the wine now too, as well as a couple heavy pinches of salt.  Stir well and cover for 15 minutes or so to soften the tomatoes, then turn down the flame to a low simmer and uncover. Since the tomatoes are whole, you need to get a potato masher and start crushing the tomatoes.  I usually do this for a couple minutes every so often as the sauce cooks.  Eventually you’ll have the sauce to whatever level of chunkiness you prefer. (This sauce can take anywhere from a half hour to 2 or more hours to cook, its really up to you. The longer you cook it, the thicker its going to get because all that water is evaporating.) When the sauce is how you like it, add in a half cup of grated Locatelli, add more or less, depending how cheesy you like.  Check the seasoning, you may want to add a bit more salt or cheese, or even a splash or two of wine.

Stir it in well for a few minutes, then add in a tablespoon or 2 of fresh or dried basil and serve.