Entenmann’s® Little Bites® prize pack + a $25 Visa gift card

Are you looking for an easy Halloween recipe for your play dates and get togethers? Check out these adorable Halloween Brownie Bites that Momma Lew created! Entenmann’s® Little Bites® is only providing the $25 Visa gift card and (3) coupons for $5.00 off the purchase of any Entenmann’s® Little Bites®How would you like to win a Entenmann’s® Little Bites® prize pack containing a $25 Visa gift card and (3) coupons for $5.00 off the purchase of any Entenmann’s® Little Bites®? Giveaway ends 10/10 at 11:59p ET and is open to US Residents, 18+, US Only.  

30 Minute Creamy Chicken Enchiladas

I cook a lot of things using chicken stock, which I make myself using chicken leg thigh quarters or whole chickens that I've quartered. Over the years, I've picked up or developed a lot of recipes that make use of the chicken leftover from this process.

Since the chicken is already cooked, it lends itself very well to meals that can be made in time constrained situations. I freeze it in recipe size batches so that I can grab one and thaw it easily. Even If I forget to put it out of the freezer in the morning, it can be thawed out in a matter of minutes in the microwave. This has saved me on more than one occasion when a half day outing lasted way longer than it was supposed to and we don't make it home until dinnertime. Being able to put a home-cooked meal on the table in less time than it would take to order a pizza is priceless.

This is one of my families favorite "leftover" chicken recipes. It can be done with just about any kind of leftover chicken, or you can cook some specifically to make the recipe. I have to make double the recipe because my husband would probably cry if there were no enchiladas for a snack, and my 6-year-old would do the same if there were none for lunch the next day.


1 pound cooked chicken, diced
1 package cream cheese, cubed
1 can chopped green chiles
1 package 6-inch tortillas, flour or corn your preference
1 can green chile enchilada sauce
1 can cream of chicken soup
1 cup shredded fiesta cheese blend or cheddar, your preference


Heat oven to  400°F. Prepare a 13X9-inch baking dish.

In a bowl, combine enchilada sauce with cream of chicken soup. Spread a thin layer of the mixture in the bottom of the prepared baking dish.

In a large skillet heat chicken, chiles, and cream cheese on medium heat until heated through and the cream cheese is fully melted.

Spoon mixture into tortillas, roll and place seam-side down into the prepared baking dish. Pour remaining sauce over top, and sprinkle with shredded cheese. Bake for 20 minutes or until hot and cheese is melted.

Lavash Pinwheels Recipe

Now that warmer weather is upon us, a lot of us will be starting to spend our weekends outdoors. My family loves to be outside doing things. We spend many weekends visiting state parks, and camping.

Because of our fondness for camping and all things outdoors, we love food that can be made ahead, stores well, and travels easily. Most people would say, "SANDWICH!", but not us. Oh no. We require much more delicious than your standard run of the mill PB&J or ham and cheese.

Enter: Lavash Pinwheels.

Pear Salad

This is a super easy recipe and a Southern favorite.  You can have this ready in a jiffy.  Not only is it easy to make, it is very appealing to the eye and it tastes great!

2 can halved pears, drained
Grated sharp or cheddar cheese
Maraschino cherries
Head of lettuce

Tear off large pieces of lettuce leaves and arrange on large platter, making sure to cover entire platter. Place pear halves on platter.  Use a dollop of mayonnaise in the center of each pear.  Sprinkle each pear with grated cheese.  Top each pear with a maraschino cherry. Refrigerate until ready serve.  I have never fixed Pear Salad and had any leftovers!

Strawberry Champagne Sipper

Strawberry Champagne Sipper

Want to add some elegance to your champagne?  Surprise your bae, your significant other or someone special with this drink, strawberries and champagne!  So simple, yet so elegant. 

Items needed:
Rose Champagne (chilled)
¼ cup Sliced Strawberries
1 2/3 cups Sugar
1 cup Water
Cut strawberries into slices equaling ¼ cup and set aside. In a 3 quart pot and over medium heat, combine sugar and 1 cup water. Cook while stirring for 3 minutes. Add strawberry slices and bring just to a boil, then reduce to low heat and cook while stirring occasionally for 5 minutes. Remove from heat and place in the fridge until chilled. Remove from fridge, discard strawberry slices. Place a small amount of strawberry simple syrup in the bottom of each cocktail glass. Top each glass off with champagne. Enjoy!