Who Wants Guacamole?

Avocado season is in full swing and the price of these delectable fruits has come down to a price that makes it friendlier to making guacamole. I do make guacamole year round, regardless of price, but from April thru September when the prices are down, we have guacamole in the fridge pretty much constantly.

Spinach Strawberry Salad with Poppy Seed Dressing

This simple, yet elegant salad is paired with a poppy seed dressing.  Feta cheese, strawberries and pecans, never tasted so good.

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.

Easter Brunch with Jennie-O

Image courtesy of Jennie-O

If you are searching for some great Easter recipes and menu ideas, I have quite a few for you, thanks to Jennie-O, I was looking for some inspiration beyond the traditional Easter dinner,  I found this incredible picture with ALL RECIPES on Jennie-O for an Easter brunch!  Can you say candied bacon?  Check out all the menu ideas HERE and let me know your favorites in the comments! 

Chocolate Brownie Trifle

Trifles are so easy to make and look elegant on your table. This decadent dessert is always a hit at my family gatherings.

Items needed:
1 box Fudge Brownie Mix
1 (5-ounce) box Chocolate Pudding & Pie Filling
3 cups Cool Whip

6 Heath Candy Bars

Bake brownies according to package directions, let cool completely and crumble, set aside. Make chocolate pudding according to package directions, then place in fridge to firm up. Combine pudding with 1 cup cool whip, stir together and set aside. Crush heath bars into small pieces, reserve 1 tablespoon of bars and set aside. Spread ½ of crumbled brownies in the bottom of a trifle. Layer with ½ of chocolate mixture. Layer with ½ of heath bar. Layer with 1 cup cool whip. Repeat process. Top with remaining 1 tablespoon heath bar. Place in fridge to chill.

Shamrock Rice Krispies

I love these cute Shamrock Rice Krispies treats.  It is a festive way to celebrate St, Patrick's Day!  Kids will love these in their lunchbox.  Adults will devour them. 

Turkey Breakfast Sausage Chilaquiles

If you have been following  The Biggest Loser you know they have partnered with Jennie-O to make delicious low-calorie meals with the contestants.  I am a big fan of the show and Jennie-O.

The recipe featured on the show last night is made with Jennie-O Turkey breakfast sausage.  Making a delicious and healthy  meal can be challenging.  But, I have a great recipe for you to try.

Turkey Breakfast Sausage Chilaquiles is packed with flavor and on 200 calories.   Take a look at this recipe by clicking HERE.  Created in collaboration with Biggest Loser RD Cheryl Forberg, the recipe puts a tasty, low-cal spin on a favorite south-of-the-border dish. 

Thanks to Jennie-O for providing me product coupons .

Chocolate Peanut Butter Balls

These are perfect for the class parties or gatherings.  Easy to make, Drop in a treat bag or on a serving tray and they are ready to servve! 

Items needed:

Valentine M&M Cookie Bars

If you are needing a treat for your child's classroom or for any family gathering this Valentine's day, these Valentine M&M Cookie Bars are perfect.

Items needed:

2 ¼ cups All-Purpose Flour

½ teaspoon Baking Soda

½ teaspoon Salt

2 sticks Unsalted Butter (softened)

½ cup Sugar

1 cup Light Brown Sugar

1 large Egg, plus 1 large Egg Yolk

1 teaspoon Vanilla Extract

1 cup M&M’s, plus additional

2/3 cup M&M’s (for topping)

Non-Stick Cooking Spray

Spray a 9x13 inch pan with cooking spray, set aside. In a large mixing cup, combine all-purpose flour, baking soda and salt, stir together with a fork. Sift into a mixing bowl. Place butter in a large mixing bowl. Beat butter while slowly adding sugar. Beat in light brown sugar. Beat in egg and egg yolk. Beat in vanilla extract. Stir in 1 cup M&M’s and blend together with your hands, then press evenly into pan. Sprinkle the additional 2/3 cup M&M’s on top. Bake in a preheated oven at 325 degrees on the 3rd rack for 24 minutes. Remove, let cool completely and cut into bars.

Looking for more Valentine's Day treats? Check out the Valentine's Day Cake Pops HERE.

Crock Pot Taco Soup

This is one of my favorite recipes! I am all about making a whole meal in my crockpot and this Crock Pot Taco Soup is easy to make.   Best of all, it has ingredients most of us have on hand!  Let me know what you think!



Items needed:

2 pounds Ground Beef
1 (16-ounce) can Dark Red Kidney Beans (rinsed & drained)
1 (16-ounce) can Black Beans (rinsed & drained)
1 (16-ounce) can Pinto Beans (rinsed & drained)
1 (15-ounce) can Whole Kernel Corn (drained)
1 (8-ounce) can Whole Kernel Corn (drained)
1 (4-ounce) can Chopped Green Chilies
2 (14-ounce) cans Chicken Broth
2 cups Crushed Tomatoes
1 (1-ounce) packet Ranch Dressing Mix
1 (1-ounce) packet Taco Seasoning
1 Tablespoon Chili Powder
¼ teaspoon Ground Cumin
Salt & Pepper (to taste)
Sour Cream
Shredded Cheddar Cheese
Fritos Scoops

Brown ground beef and drain in a colander. Combine ground beef, beans, corn, chilies, chicken broth, crushed tomatoes, ranch dressing mix, taco seasoning, chili powder, ground cumin, salt and pepper in a crock pot. Stir together. Cook on low heat for 4 hours. Serve with sour cream, cheese and Fritos.

Like this recipe?  Check out this Crock Pot Crab Stew HERE.

Crock Pot Crab Stew

Baby, it's cold outside and there is nothing better than to have a bowl of this delicious crab stew.  This recipe could not be any easier and best of all, you use your crock pot! 


Items needed:

2 to 3 (8-ounce) containers refrigerated Claw Crab Meat**
5 (10-ounce) cans Cream of Celery Soup
3 (12-ounce) cans Evaporated Milk
1 (quart) Half & Half
4 Tablespoons Unsalted Butter (cubed)
Salt & Pepper (to taste)

Run fingers through crab meat and pull out any pieces of shell. Combine all ingredients in a 6-quart crockpot and stir together. Cook on low heat for 4 hours. Skim froth from the top of stew and stir. Serve with crackers.
**Claw Crab Meat can be found in the refrigerator section of the grocery store. Use 2 to 3 containers, depending on how much you like in your stew.

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Reindeer Cake Pops

On Dasher, on Dancer, you know the song, now we have all of the reindeer in a cake pop. These cake pops are sure to please the kids and adults at your holiday party or gathering. .

1 (18.25-ounce) Box Duncan Hines Chocolate Cake Mix

2/3 cup Cream Cheese Frosting

1 bag Vanilla Candy Wafers

2 (14-ounce) bags Milk Chocolate Candy Melts or Wafers

Vegetable Oil

Mini Pretzels (broken into 2cm sections)

Eyeball Sprinkles

Red M&M’s

Black Food Coloring

Lollipop Sticks

Treat bags

Large piece of Styrofoam

Foil

Double Boiler

Lay out a couple of ungreased pans, set aside. Cover a large piece of Styrofoam with foil, set aside. Prepare and bake cake according to package directions. Remove from oven and let cool completely. Break apart cake and place in a large bowl, then crumble completely. Stir in frosting, then blend together with hands until you have the texture of play-doh. Melt a small amount of vanilla candy wafers in a small bowl, set aside. Roll cake into an oval shape. Dip tip of lollipop stick into melted candy, then insert a little ways into the ball. Lay flat on pan. Repeat until all dough is used. *You will need to melt your vanilla candy wafers every so often to continue use. Place in fridge for 1 hour. While cake balls are chilling, break pretzels into 2cm sections, set aside. Just before removing from fridge, melt 1 bag of milk chocolate candy wafers along with 3 tablespoons vegetable oil in a double boiler. Remove 5 cake pops at a time from the fridge. Carefully, remove from pan and dip most of cake pop in the melted candy. Use a spoon to drizzle the candy coating near the stick. Tap cake pop on the side of the pan so excess will drip off, then use your finger to smooth out the back. Place in styrofoam. Melt candy wafers as needed to continue use. Pour leftover melted candy in a bowl and save. Let cake pops sit for several hours to set. Reheat leftover hardened candy in bowl and use to seal any cracks in coating with the tip of your finger. Place back in styrofoam to harden. Melt leftover candy, then dip one end of the pretzels in it. Place on each side of the head making sure to hold for a few seconds until set. Dab a small amount of melted candy on back of eyeball sprinkles, then place on face and hold for a few seconds. Dab a small amount of melted candy on back of red M&M’s and place on face for a nose holding for a few seconds. Using a thin paint brush, dip in black food coloring, then paint a mouth. Let sit for a few hours. Place a treat bag over each cake pop and tie with ribbon.

*You will need 3 Tablespoons Vegetable Oil for each bag of Chocolate Candy Wafers

Cooking up Fall

Click on the photo below for some wonderful recipes from Kraft.  How does Chocolate Stuffed French Toast Baked Brunch sound to you?  Get the recipe below.


This post is sponsored by Lunchbox.

Yummy Orange Mimosa

For all the parents out there who are exhausted from the Halloween parties and trick or treating, here is a quick drink to make for an adult treat.  Enjoy an Orange Mimosa!

1 ½ cups Orange Juice
¼ cup Triple Sec Orange Liqueur
2 cups Champagne

In a pitcher, combine orange juice and triple sec and stir. Add champagne and stir. Pour into a martini glass.

White Bean Chicken Chili

Items needed:

2 Bone-In Split Chicken Breasts 
Olive Oil
Salt & Pepper (to season)
1/2 cup Onion (finely diced)
5 cups Chicken Broth
2 (15-ounce) cans Great Northern Beans (drained)
1 (8-ounce) can Whole Kernel Corn (drained)
1 (4-ounce) can Chopped Green Chilies
1 teaspoon bottled Minced Garlic
1 ½ teaspoons Ground Cumin
1 ½ teaspoons Oregano
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 Tablespoons Cornstarch
1/4 cup Half & Half
Fresh Cilantro
Sour Cream
Shredded Monterey Jack Cheese

Place chicken in a roasting pan. Season each breast with salt and pepper, then rub with olive oil. Bake in a preheated oven at 400 degrees on the 3rd rack for 50 minutes. Remove chicken from oven and let cool, remove skin and shred into chunks enough to equal 3 cups, then set aside. In a large heavy pot and over medium heat. Combine chicken, onion, chicken broth, northern beans, corn, green chilies, minced garlic, cumin, oregano, salt and pepper. Bring to a boil, then cover and reduce heat to simmer for 40 minutes. Stir together cornstarch and half & half, then pour into mixture. Stir and cover. Let simmer an additional 4 minutes. Serve soup topped with cilantro, sour cream and monterey jack cheese.

Chocolate Chip Bundt Cake

Here is an easy and chocolate filled Bundt cake recipe. I avoid all the hassle by buying boxed cake mixes. 

Chocolate Chip Bundt Cake

Ingredients:

1 (16-ounce) box Duncan Hines Dark Chocolate Cake Mix

1 (5-ounce) package Chocolate Instant Pudding Mix

1 cup Sour Cream

1/2 cup Warm Water

1/2 cup Vegetable Oil

4 large Eggs

2/3 cup Milk Chocolate Chips

Vegetable Shortening (for greasing)

Directions:

Grease a bundt pan with vegetable shortening, set aside. In a large mixing bowl and with an electric mixer, beat together cake mix, chocolate pudding mix, sour cream, warm water, vegetable oil and eggs. Stir in chocolate chips. Pour batter into pan. Bake in a preheated oven at 350 degrees on the 3rd rack for 50 to 55 minutes. Remove from oven and let cool on a wire rack for 20 minutes, then turn over and remove from pan.  You can drizzle some chocolate sauce over the cake, if you LOVER chocolate! 

Red Velvet Cream Cheese Brownies

Now that I have your attention with the words red velvet and brownies in the title, make sure to pin this recipe to your Pinterest board.  These mouth watering brownies are easy to make, but heed this warning, you probably want to make two batches!  These are gone in a jiffy in my house.Ingredients:

1 ½ cups Cake Flour
1/2 teaspoon Salt
2 cups Sugar
2 sticks Unsalted Butter (1 cup) (cubed)
1 (4-ounce) Baker’s Unsweetened Chocolate Bar (broken up)
4 large Eggs (beaten)
1 (1-ounce) bottle Red Food Coloring
2 teaspoons Vanilla Extract
4 ounces Cream Cheese (softened)
2/3 cup Powdered Sugar
1 large Egg White
Non-Stick Cooking Spray

Directions

Spray a 9x13 inch pan with cooking spray, set aside. In a large mixing bowl, combine cake flour, salt and sugar. Stir together, then set aside. In a 3 quart pot and over medium heat, melt butter and unsweetened chocolate. Once completely melted, pour over flour mixture. Stir until combined. Quickly stir in eggs. Stir in red food coloring. Stir in vanilla extract. Pour batter into pan. In a medium size mixing bowl and with an electric mixer, beat together cream cheese and powdered sugar. Add egg white and beat. Using a small spatula or knife, drizzle the cream cheese mixture over the red velvet mixture, making swirls as you go. Bake in a preheated oven at 350 degrees on the 3rd rack for 35 minutes. Let cool, then cut into bars.

Chocolate Cream Cheese Bars

Need a chocolate fix?  These chocolate cream cheese bars should do the trick!  The cream cheese adds to the indulgence.  This is easy to make and great to take to parties or other events!

Items needed:

1 (16.5-ounce) box  Devil’s Food Cake Mix
1 stick Margarine (melted)
1 large Egg, plus
2 large Eggs
1 (8-ounce) package Cream Cheese
1 (1-pound) box 10X Powdered Sugar
1 teaspoon Vanilla Extract
Vegetable Shortening

Lightly grease a 9x13 inch pan with vegetable shortening, set aside. In a large mixing bowl, stir together cake mix, butter and 1 egg until completely incorporated. Press mixture into pan. In a large mixing bowl and with an electric mixer, blend together cream cheese and 2 large eggs. Beat while slowly adding powdered sugar. Beat in vanilla extract. Pour mixture over pressed cake and bake at 325 degrees on the 3rd rack for 45 minutes. Let cool completely, then cut into bars.

This would be great to have at your next party!  I love easy desserts like this.  Make sure to pin this top your Pinterest board.

Sweet & Sticky BBQ Chicken Drumsticks

We do a LOT of grilling at my house.  Living in the South, we can grill all year long.  This is one of my favorite recipes, kids love it, adults love it,  everybody loves grilled drumsticks dripping with this sweet and spicy sauce.  

Items needed:

¼ cup White Distilled Vinegar

½ Tablespoon Dijon Mustard

1 cup Ketchup

4 Tablespoons Margarine (cubed)

½ cup Light Brown Sugar

½ Tablespoon Pepper

½ teaspoon Chili Powder

18 Chicken Drumsticks

Salt & Pepper (to lightly season)

In a saucepan over medium heat, bring vinegar and Dijon mustard just to a boil. Add ketchup, margarine, light brown sugar, pepper and chili powder. Stir together and bring to a boil, then reduce heat to medium-low for 15 minutes, stirring often. Let sauce cool and divide sauce in between 2 bowls. Lightly season chicken drumsticks with salt and pepper. Baste chicken with 1 of the bowls of sauce. Grill for around 20 minutes on one side, then turn and grill for another 20 minutes on the other side. Serve with other bowl of sauce, if desired

Easy Crock Pot Crab Stew

Items needed:

5 (10-ounce) cans Cream of Celery Soup
3 (12-ounce) cans Evaporated Milk
1 quart Half & Half
4 Tablespoons Unsalted Butter (cubed)
3 (8-ounce) containers fresh Claw Crab meat
Salt & Pepper (to taste)


Directions:

Combine all ingredients in a crock pot and stir together. Cook on low heat for 4 hours. Occasionally, skim froth and butter from top of stew and stir. Serve with crackers.