Saturday, July 12, 2014

Creamy Lime Fruit Dip


8 oz pkg. cream cheese softened

1 8oz tub cool whip

1 can sweetened condensed milk

3-6 drops doTERRA Lime Essential Oil (can also use lemon, wild orange, or grapefruit)

Mix together, and chill. Dip your favorite fruits.

Recipe from {Oil Obsession}

Thursday, July 10, 2014

Texas Pork Burritos




  1. Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
  3. Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.

Berry Bliss Dessert


Graham Cracker Crust:


1 1/2 cups finely ground graham cracker


1/3 cup white sugar

6 tablespoons butter, melted

1/2 teaspoon ground cinnamon


1.Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.

2.Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.


Combine 1 tub cool whip, 1 pkg. cream cheese softened, 1 small box vanilla pudding. Mix well. Add sweet berries on top.  A perfect treat for the hot summer months!

Friday, March 28, 2014

Cherry Fluff Jello Salad


recipe makes 16 servings

1 (21 ounce) can cherry pie filling

1 (14 ounce) can sweetened condensed milk

1 (20 ounce) can crushed pineapple, drained

1 (8 ounce) container frozen whipped topping, thawed

  1. In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

Sunday, February 16, 2014

Chicken & Wild Rice Soup


1 can cream of chicken

2 cups cooked chicken

1 cup carrots

1 cup celery

2 packages (4 oz. each) long grain and wild rice (I use Farmhouse brand)

5 cups chicken broth

5 cups water

Combine all ingredients in crock pot, cover and cook on low heat for 4-6 hours. You can also cook on the stove for about 30-45 minutes. Makes 6-8 servings.

Recipe from {Erin Lounsbury}

Saturday, February 8, 2014

Clean Eating Cinnamon & Coconut Oil Popcorn


Pop approx. 2/3 cup popcorn.

melt 3 T. coconut oil on stove or in microwave

add 3 T. pure maple syrup to coconut oil and mix well.

Pour over popcorn evenly to coat. Sprinkle cinnamon and sea salt over popcorn to taste.


Recipe from { Renee’ Bodily}

Friday, November 22, 2013

Pumpkin Steamer


Milk, Creamer to taste, top with whipped cream and a sprinkle of cinnamon on top.

Saturday, September 7, 2013

Summer Peach Dessert



Bottom Layer
25 golden oreo cookies – crushed
25 vanilla wafer cookies – crushed
1/2 stick stick of butter – melted

Middle Layer
1 8oz. package of cream cheese – softened
1 cup cool whip
1 cup powdered sugar

Top Layer
1/2 cup orange juice concentrate from a can
2 cups water
1 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

6 cups of sliced peaches

Mix the melted butter with all of the crushed cookies, and press into a 9x13in. pan. Mix the cream cheese with the powdered sugar and cool whip. Now for the top peaches layer, bring to a boil the orange juice, water, sugar, cornstarch, and both extracts. Mix the cooled sauce with the 6 cups of sliced peaches and put all of it on top of the cream cheese middle layer. Chill for 3 hours or overnight. Serve chilled.

Perfect for peach season.

Recipe from {No Biggie}

Thursday, July 25, 2013

Wild Rice Salad

Wild Rice Salad  (Servings 4)

Wild Rice Salad

• 1 box wild rice (like Uncle Ben’s) cooked

• 2-3 chicken breasts, cooked and diced (I just diced my raw chicken and cooked it in a TBSP of  olive oil with salt and pepper)

• 4-6 green onions, chopped

• 1-red pepper, diced

• 3 oz. sugar snap peas, diced

• 2-3 large avocados, diced

• Juice of 1 lemon (squeeze over avocados)  (I didn’t do this and it was fine)

• 1-cup chopped pecans

Combine above ingredients and mix together like a salad.  


• 1/3-cup rice wine vinegar

• 1/3-cup oil

• 1- Tbsp. dijon mustard

• 2 cloves garlic, minced or pressed in garlic press

• 1-tsp. salt

• 1-tsp. pepper

• 1-tsp. sugar

Combine above dressing ingredients and whisk together.

Serve Hot or Cold, delicious either way


Recipe from {Cara Sullenger}

Monday, July 8, 2013

Cream Cheese Ranch Roll-ups



  • 2 packages (8 Oz. Size) Cream Cheese, Softened
  • 1 package (about 1 Oz. Packet) Ranch Dressing Mix
  • ½ cups Finely Chopped Red Pepper
  • ½ cups Finely Chopped Green Onions
  • 1 can (2.25 Oz. Size) Chopped Black Olives
  • 4 whole 12 Inch Flour Tortillas


In a bowl, combine all ingredients except for tortillas. Lay out tortillas; evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.

Roll up tortillas; wrap in plastic wrap and refrigerate overnight. Slice into 1/4-inch slices before serving.


Recipe from {Renee’ Bodily}

Camping Cobbler

Single Batch
1 can peach pie filling
1 can raspberry pie filling
1/2-1 pkg. cream cheese
1 box yellow cake mix
1 can sweetened condensed milk
1 can sprite
Place ingredients into Dutch oven in order. Don’t stir. Continue checking until done to your liking. Serve with Vanilla Ice cream.
Double batch-
2 cans peach pie filling
2 cans raspberry pie filling
1 pkg. cream cheese
1 1/2 boxes yellow cake mix
1 can sweetened condensed milk
1 16 oz. bottle sprite

Recipe from {Bart Davis}

Restaurant Style Salsa


This is our new favorite salsa- best part is how easy it is and the taste is out of this world!!

1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) Rotel (I like 1 mild can and 1 original)
¼ cups chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin
¼ teaspoons sugar
¼ teaspoons salt
¼ teaspoons ground cumin
½ cups cilantro (or more to taste!)
½ whole lime juice
Preparation Instructions
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. Refrigerate salsa for at least an hour. Serve with tortilla chips.


Recipe from {Chelsea Davis}

Tuesday, May 14, 2013

Crock Pot Pesto Ranch Chicken




  • 8 boneless skinless chicken thighs ( I used boneless skinless breasts)
  • 6 ounce jar of pesto
  • 1 package Ranch Dressing Seasoning Mix
  • 1/2 cup chicken broth


  1. Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
  2. Serve with a side of mashed potatoes and a simple salad.

Makes 8 servings


Smoky and Cheesy Buttermilk Baked Mashed Potatoes

3 lbs russet potatoes

4 tablespoons butter

3 tablespoons cream cheese

1 teaspoon McCormick Gourmet Sicilian Sea Salt

1/2 teaspoon McCormick Gourmet Coarse Grind Black Pepper

1/2 teaspoon McCormick Gourmet Smoked Paprika

1/2 teaspoon McCormick Gourmet Garlic Salt

1-3 drops liquid smoke

1/2 cup buttermilk

1 1/2 cups shredded cheddar cheese blend


1.  Preheat oven to 375 degrees F.  and fill large Dutch oven 3/4 full of water.

2.  Peel and cube potatoes and place in water filled Dutch oven. Bring to boil then cook for 10-15 minutes or until potatoes are fork tender.  Drain and transfer to the bowl of a stand or electric mixer.  Add butter and cream cheese to potatoes and mix on low to combine.  Add seasonings and buttermilk until smooth and creamy.

3.  Transfer potatoes to individual oven proof baking dishes or one medium sized baking dish and top with cheddar cheese.  Bake for 15 minutes, until cheese is melted.  Remove and serve.

Makes 4 servings


Recipes adapted from {Picky Palate}

Tortellini Primavera


1 cup sliced mushrooms {optional}

1/2 cup chopped onion

1 clove minced garlic

2 Tbs. butter

1 package {10 oz} frozen spinach

8 oz. softened cream cheese

1 medium tomato, chopped

1/4 cup  milk

1/4 cup grated parmesan cheese

1 tsp. italian seasoning

1/4 tsp. salt

1/4 tsp. pepper

10-12 oz. fresh cheese tortellini, cooked and drained

Cook and stir mushrooms, onion and garlic in butter until tender.

Add all remaining ingredients except for tortellini.  Mix well and cook just until mixture begins to boil, stirring occasionally.  Stir in tortellini, cook until thoroughly heated.

Strawberry Cake



1 white cake mix {use only the egg whites in the cake mix + the rest of the ingredients.}

Bake according to directions on back of the box.

1 cup of powdered sugar

11 oz. cream cheese

16 oz. Cool Whip

1 tsp. vanilla

About 4 cups of sliced strawberries.

Make cake in a jelly roll pan and let cool.

{I've made this with a jelly roll pan AND a 9x13 pan.  I like it lots better in the jelly roll pan.  The cake doesn't come out as thick and it's a better ratio of cake to strawberries.}

Mix sugar and cream cheese together and then add cool whip and vanilla.

Spread on top of cake.

Mix 1 cup sugar and 3 T. corn starch.

Then add 1 C. cold water over mixture wisk, and bring to a boil.

Remove from heat and add 3 T. of flavored gelatin (strawberry etc.) Stir until disolved. Add 1 T. butter and fold in strawberries and 1 tsp. vanilla and a dash of salt. (This is great for Pie filling, Angel Food Cake topping etc.)

Spread on top of cream cheese and coolwhip layer.

Chill until served.

This dessert is great if you need something for a lot of people!

Wednesday, April 17, 2013

Chicken Cordon Bleu Casserole Recipe


1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces
( I grilled mine on the stove and put garlic salt on them and pepper!))
3 cups fresh broccoli florets
2 cups cooked, chopped ham
( I used Canadian bacon closet thing to ham I had in my fridge)
6 slices of extra thin Swiss cheese

Preheat oven to 375
ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.

Tuesday, April 16, 2013

Granola Bars



1 small box of rice chex crushed
4 cups of oatmeal (quick)
1 cup graham cracker crumbs
1/2 cup wheat germ
1 cup coconut
1 cup chocolate chips
1 cup raisins (opt)
2 small bags of mini marshmallows
1/2 cup butter
3/4 cup peanut butter
1/2 cup  honey
Mix all dry ingredients together  (in a pretty big bowl) Then in a pretty big pan melt butter and marshmallows after melted add the peanut butter and honey stir till blended then pour over dry mixture and stir together just like rice crispy treats its pretty hard to stir then put it on a large cookie sheet sprayed with non stick cooking spray and press.  ( I wait till I am ready to press them in the pan before I add the chocolate chips or they will melt)


Recipe from {Kristy McKinlay}

Saturday, April 13, 2013

Easter Bunny Veggie Tray




1 small Loaf French Bread

1 Small Sized Round of Italian Bread

1 Medium Round of Italian Bread

6 Scallions

3 Raisins

Carrots, celery, broccoli, cauliflower - any raw veggies of your choice - washed and ready to serve

Toothpicks, to assemble the bunny

Cut the loaf of French bread in half (to make the ears). Carve a large circle out of the middle of the medium (round) bread (the bunny's belly). Try to be careful to reserve the bread that is carved out. You will flip this leftover piece over and it will become the bunny's tail.

Using toothpicks, assemble the general shape of the bunny on a decorative platter, leaving room for the vegetables. Attach the ears to the head with toothpicks, and do the same with the head to the belly. The "cottontail" is the part of the bread that was carved out, turned over...the fluffy part. Using a small knife, carve out tiny spots for the eyes and nose (raisins). This is where the raisins will sit. If they have trouble staying in, just dab a little of the veggie dip in, and it will keep them in. Next to the nose, use toothpicks to poke 3 holes on each side of the nose. Right before serving, insert the scallions into these holes (If you put the scallions in too early, they will wilt).

Once everything is assembled, add the dip into the bunny's belly, add the vegetables to the tray, and enjoy!

Resurrection Rolls


They are fun and easy to make with kids.  They "bury" the marshmallow, dredged through melted butter and cinnamon, inside crescent dough (analogous to the body in the tomb) and as they bake, the marshmallows expand and then melt.  When the rolls are baked, they come out as hollow, "empty tombs" (filled with gooey cinnamon-y sweetness).

1/4 cup sugar

2 tsp. cinnamon

2 cans (8 oz each) Refrigerated Crescent Rolls

16 large marshmallows

1/4 cup butter, melted

1/4 cup chopped pecans, optional

1/2 cup powdered sugar

2 tsp. (or so) of milk

1/2 tsp. vanilla extract

In a small bowl mix together sugar and cinnamon.  Melt butter in separate bowl. 

Dip marshmallows in melted butter and then roll in cinnamon sugar.  Place each marshmallow on a crescent roll and wrap dough around so that the marshmallow is completely hidden, pinching it as needed.  (This is very important).

Place in greased muffin tins and bake at 375 degrees for 10 minutes or until golden brown. 

Meanwhile, stir together powdered sugar, milk and vanilla until smooth and pourable, but not too thin. 

Immediately remove from pans. (They may be sticky- use a spoon to loosen them). Place on a platter.  Drizzle with icing and top with pecans.  Eat while warm. (Makes 16 rolls)

Easter Chicks Deviled Eggs



  • 3 Quart Cooking Pot with lid
  • zip lock bag or pipping bag
  • 12 eggs
  • 1/3 cup Mayo
  • 3-4 Tablespoons pickle juice
  • 1 baby carrot
  • 1 pickle
  • Salt and pepper
  • I have found the best way to make boiled eggs is to put 12 in the bottom of a 3 quart pan.  Cover with water (have the water about 1 inch over the eggs).  With the lid off bring the eggs to a boil once they have reached a FULL rolling boil, let them boil for 2 minutes.  Turn the heat off, put the lid on and let them stand for 15 minutes.  Once 15 minutes has passed take them out and put them in an ice bath cooling them, so you can then peel them.

    Once you have all 12 eggs peeled, cut a SMALL section off the wide end, this will create a flat surface so the eggs can stand up and not roll on the plate.  On the narrow end cut a wider section off that will become the chicks hat (about 1/3 of the egg)

    Carefully pop the yolks out into a bowl.  Depending on where the yolk was in the egg, part of it may be in the hat portion.  If you need to cut the yolk up a bit so the egg does not break apart.

Use a fork to smash the yolks into small pieces.  If you do not get them small enough your middles will be rather lumpy… so get it as small as you can.

Once you have the yolks broken up add 1/3 cup mayo, 3 tablespoons pickle juice, add salt and pepper to taste.  If you find your mixture is still to thick you can thin it down with more pickle juice.  Mix well and place in a ziplock bag or a pipping bag that you would normally use from frosting.

To make the Chicks eyes cut a small pickle length wise , into 4 thin strips.  Then cut those thin strips into even smaller section to create a little eye.  Do the same thing to a baby carrot, but cut the 4 thin strips into a triangle shape for the chicks beak.

Cut the corner off the end of your zip lock back with a pair of scissors, and fill each egg.  Place the top of the egg back on at an angle so you can see the chicks face.  Add the eyes and beak

Recipe from {A Thrifty Mom}