The sun is shining, the birds are singing, the kids are squealing in the sprinkler, and the smoke is rolling off the grill.  The most rewarding feeling is, my husband is officially in charge of cooking for the next couple months.  All I have to do is side dishes, and clean the kitchen.  I am on it!

I love this potato salad recipe because it takes advantage of the fresh ingredients of summer, and tastes incredible. It is a great twist on a classic!

Boil the diced red potatoes until tender.

Whisk together the dressing ingredients.

Mix potatoes, peppers, onions, bacon, and dressing in a large bowl. Refrigerate for 1 hour or serve warm

Makes 8 servings

I love creative recipes that utilize items already in the pantry! With summer vacation almost here I am prepared to be knee deep in hot dogs, hamburger, and chicken nuggets. I got this recipe the other day from Pringles and wanted to share it with you.  It is totally flexible.  You could use another type of chip or even crushed pretzels as the breading for the chicken.

My kids love these homemade chicken nuggets that I use rice chex to make.  I usually make a huge batch a head of time and keep them in the freezer.  Not only are they healthier, but cheaper than store bought nuggets.

If you want to try making your own nuggets check this out!

My Name is Amanda and I am addicted to food.  Not just any food but luscious, savory, delectable treats. I have a hard time not baking with butter or cream cheese.  I love dessert and there aren’t many nights that go by that I don’t crave something sweet. The problem is that other people are starting to notice my love of food.  Not by the glint in my eyes when I look at a slice of chocolate cake, but by the size of my rear. ~chuckles~

In all seriousness, do you know how hard it is not indulge when the first thing your kids say after dinner is, “What’s for dessert?” I love eating fresh fruit, but sometimes that just doesn’t cut it.  I have started buying these Oikos Greek Yogurts with Fruit on the Bottom and they are my new addiction.  My kids asked me why I like them so much and I said, “MMM…they taste like cream cheese in a cup.” It was like my own words echoed in my head. Hmm…I wonder.

I hit the kitchen with my “cream cheese in a cup” and an idea.  I came up with these Short Cut Skinny Strawberry Cheesecakes and they are heavenly.  Not only will they do on those nights when I want something more.  But they only have about 140 calories each which makes me completely innocent if I happen to have one.

I like that you can personalize them by changing the flavor of the yogurt, or the graham crackers to Chocolate or cinnamon.

Gather your ingredients. I chose strawberry greek yogurt because that is what I had in the fridge…and I had some fresh strawberries to go with!

Just crumble the graham crackers.  I didn’t want to get my food processor out so I used my hands and got more of a chunky crumble.  Which was fine by me. I opted to not put any butter or anything to hold the crumbs together (I am going for low cal!) The yogurt and the paper line help hold it all together.

Top eat cup of graham crackers with about 1/3 cup of yogurt. Once topped place them in the freezer for atleast 2 hours.

When you remove them top them with a dollop of cool whip.  Keep frozen until ready to serve.

I have been on a D.I.Y. rampage lately.  I am really trying to stay away from packaged and processed foods.  My kids still love to have treats in the house, and don’t understand why I am not buying their favorite treats.  Instead of giving in I have just been making a lot from scratch.  This brownie mix is great to make in large batches and put in bags or jars to have on hand.

I also, love this because I can make it gluten free, which makes it super friendly for everyone in my house.  Gluten free brownie mix costs $4+ a box.  So this is a money saver too. Don’t miss all of these other great D.I.Y. Recipes too!  You can make so many things yourself!

Mother’s Day is Sunday, and it left me pondering what I wanted to do.  My husband offered to take the kids, and as lovely as that sounds, it wouldn’t be Mother’s Day without them.  All the messes, screams, and tattling wouldn’t be worth it without all the hugs, kisses, cuddles, and artwork that come along with it.

I then began to think of food…cause that is what I do…..strawberries are my favorite, add some chocolate and it makes it even better.  Now, if I could just have it for breakfast. Hmmm…I think I got all the bases covered. Plus, they are easy enough to make that the hubby and the kids can make them. Now, let’s see if they make it to me Sunday Morning.

Preheat the oven to 400 Degrees F and set out the puff pastry to thaw. Once thawed unfold and roll out to a 13×9 rectangle.

In a large bowl mix together softened cream cheese, strawberries and sugar.

It will resemble this.

Spread Cream cheese mix on the puff pastry leaving 1/2 inch bare on the long end.

Roll up the dough and moisten the seam with water to seal. Refrigerate for atleast 20 minutes.

Slice roll into 1/2-3/4 inch slices. Place on a parchement lined baking sheet and bake at 400 degrees F for 20-25 minutes or until golden brown.

Yum! Perfect!

Feel free to glaze with plain or chocolate glaze and serve. ENJOY!

There comes a time when you find yourself doing things that you never thought you would do. One of them for me, Frying Pickles. Yup, just not a big enough pickle fan to think I would ever fry them up for a snack.  However the food network told my husband that I should. Does that ever happen to you? Darn food network fills my families heads with all sorts of ideas. So off to the kitchen I went.  My husband now thinks I am now the best wife in the world which made the 15-20 minutes I just spent in the kitchen totally worth it!

I tasted a fried pickle, because what kinda cook would I be if I didn’t taste my own creation. I decided that if you are a fan of Salt & Vinegar chips, these are a tasty treat. The tangy dip I made to go with them, adds a spicy creaminess to them.  I handed the bowl over to my husband and kids and they were gone within minutes. So, I must have done something right.

Start with dill pickle chips. Drained very well, you don’t want them to be too soggy. Go ahead an heat your own in your pan now to about 350-375 degrees.

Dip the pickle chips in seasoned cornstarch.  I did it one at a time for demonstration purposes. Later on…I got real and did a handful at a time. LOL

Then dip them into the egg wash. I added a couple dashed of hot sauce to it to spice them up a bit.

And then one more trip in to the seasoned corn meal. After they are coated, drop them in the a hot oil for 2-3 minutes or until golden brown.

Serve with the Tangy Dipping Sauce. DELISH!

There are times when I sit down to type a recipe post, and I think to my self, wow I am lazy.  I really just don’t feel like doing much of anything.  Then, I take a minute to think about all of the things that I do accomplish in a day.  It isn’t that I am lazy, I am just worn out.   Taking care of a family, working, cleaning house, running errands, it adds up. I know many of you feel the same way by the time 5 O’clock Friday rolls around.  So, it is nice to slow down with an easy recipe that allows me to have fun with the family and enjoy a treat.

Cinco de Mayo is tomorrow.  So along with all those nachos, tacos, guacamole, etc that will be served make this easy and amazing dessert! I seriously through these taquitos together in less than 10 minutes.  Then the oohs and aaahs made me feel like a chef at a 5 star restaurant.

I got out a package of flour tortillas and some bananas.  I actually tried both flour and corn and both worked great, but I got more eye pleasing results with the flour tortillas.

Peel the bananas and slice them in have long ways and across.  Roll them up in the tortilla and secure with a  toothpick.

Drop rolled tortilla in hot oil about 350 degrees and fry for about 3-4 minutes or until golden brown.

Laugh if you want, but I was out of toothpicks, so I used this big serving fork to hold my tortillas together…Hey, it worked!

Removed from oil and drain on paper towels. Serve with Caramel Sauce and toasted coconut.  Feel free to dust with cinnamon sugar.

It is getting warm outside and the grill is my tool of choice when it comes to dinner. Well, I should say my  husband’s tool of choice.  I prepare the food and he grills the food.  Tonight before soccer I seasoned some chicken breasts, made sides inside, and we made these Roasted Vidalia Onion Blossoms.

They are so simple and use in season ingredients.  Vidalia onions are a sweet delectable onion  that are only around certain times of the year.  My family loves them grilled…and fried in rings…and really any way I use them.

These blossoms bring out the sweetness of the onion and the savor of the beef bouillon used to flavor them.  Really they resemble French Onion Soup off the grill.  You could even melt some cheese over them and I bet they would be that much more amazing.

Slice the root end off of the onion and peel the outside layer.  You are going to cut the onion in quarters without cutting the whole way through.  Leave it attached about 1/2 inch at the bottom.

Fill the cuts on the top with 1 tbsp Butter and 1 beef Bouillon cube.  I just had granules so I used 1 tsp.

Tightly wrap the onion in aluminum foil and place down in the hot coals on the grill for 40-45 minutes or you can also make them in a 350 degree oven for the same amount of time.

When they are done you will want to unwrap them over a bowl.  Depending on the juiciness of the onion they will make their own broth.  They are delicious!

I am pooped! It has been a horribly long week, and I feel like I have run in circles the whole time.  We are also expecting a blast of cold weather, and rain.  I am ready to curl up with a blanket, and a movie and just get comfy!!

This Caramel Corn Chex mix is a family favorite and is sure to hit the spot while we watch our movie tonight!  Plus it is very easy to whip up a batch or two!!

1. Preheat oven to 250 °
2. Place Popcorn, Cereal, and nuts in a roasting pan.
   
3. In small saucepan, melt butter, stir in karo syrup and brown sugar.
4. Once melted and mixed, remove from heat and stir in vanilla.
   
5. Pour Carmel over cereal mix, and stir to coat.
   
6. Put in oven and let bake 45 minutes, stirring half way through.
7. Pull out of oven and dump on waxed paper to cool.
8. Break up and put in bowl to enjoy.

This can be given as gifts during the holidays! Mine really never lasts that long though.
Make this gluten free by using rice chex, and dairy free by using Dairy free Margarine.

Necessity is the Mother of invention. We had big storms move through the Mid-West this weekend, and while we didn’t get hit by them we have had terrible winds.  The lovely winds knocked our power out Sunday, and about the time it came back on it went off all over most of the house.  After several calls, we discovered the wind knocked the line from the side of the house loose causing us to loose power to 2/3 of our house. The only problem is I have about 5 outlets that work, and none of them are really convenient.  The stove is out, so I am working with my griddle, and crockpot.  I am also trying to use what is in the fridge.  Lucky for me my hubby grilled some chicken the other day so I had that to work with.

I had a little helper in the kitchen today helping me make these.  It really tickled her to help me make the dressing to go on them.  She enjoyed eating them even more!

Mix all of the patty ingredients together.  Form into burger sized patties, and cook in a light greased skillet or griddle over medium heat.

Once browned on one side (about 3-4 min) Flip and brown and cook through.

Serve alone or on a bun with some chili citrus mayo.

We are all looking for ways to use that leftover Easter ham that isn’t a sandwich.  This is one of my favorite go to recipes because it is so versatile.  It can be served as a side dish, for brunch, or as a meal. I have been told it is even better re-heated the next day.

This is also an inexpensive recipe to make, even more so when you already have the ham on hand.  Try this delicious dish with your leftover ham, you will be glad you did!

Preheat oven to 400 degrees F.  Slice potatoes in 1/4 inch slices.  This is when the food processor comes in handy.

Chop about 1 -1 1/2 cups of ham.

Layer 1/2 of the potatoes ham, and seasoning in a large casserole dish.  I added a little bit of the shredded cheese. Layer again with the remaining potatoes, ham, and seasonings.

In a saucepan heat butter and flour until thick.  Add milk and cheese whisking constantly until melted.

Pour milk mixture over the potatoes.  Cover and bake at 400 degrees F for 1 hour to 1 hour 15 mins

Serve warm!  Also good reheated the next day!