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!

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!

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!

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!

Easter will be here this weekend, and I think I have jelly beans coming out my wazoo! LOL  The kids seem to be getting them from everyone, and I (of course) bought a bag or two.  Now, what to do with all those jelly beans.   I love to eat a handful for a snack but I wanted to be more creative with them this year.  I whipped up a batch of blondies and plopped those juicy jelly beans right in their.

They turned out amazing and my kids are in love with our new Easter treat!  So whether you serve them for an Easter treat, or make them as a way to use up some of those after Easter Jelly Beans, these Blondies are a great recipe to have on hand!

Mix up the blondie dough and spread in a greased 8×8 pan.  Sprinkle the jelly beans on top.

Bake at  350 for 20-25 mins.  The blondies will bake up around the jelly beans.

All to cool and enjoy!

This recipe is a classic in my family.  I remember going to my grandma’s house when I was little and her having one of these bad boys in the kitchen.  It was my Pappy’s favorite pie.  As a kid, I was not a big peanut butter fan…I know, I was weird.  So this pie did not grow on me until I was older.  Let me tell you what, this pie is rich, but oh so good as a special treat!

Beat cream cheese until creamy

Beat in sweetened condensed milk, and PB.

Fold in whipped topping..I dare you not to lick the spoon.

Pour into a prepared chocolate pie crust.  I just bought one to make it easier.

Drizzle the pie with hersheys syrup and pop in the freezer for 4 hours.  Cut and serve!

It has been awhile since I posted a dinner recipe, but this one is a winner!  I posted a great recipe for Creamy Mexicorn Risotto Yesterday that was based on a recipe that green giant sent me.

I also happened to make this yummy Citrus Chili Chicken in my crockpot at the same time.  So of course as I am standing in the kitchen looking at both of these dishes, I had the extreme urge to mix them together! Luckily I made plenty of chicken and had extra to make this casserole.

So as a great idea Make the Yummy Citrus Chili Chicken for tacos or burittos night one, and use the left over chicken to make this Mexicorn Chicken Casserole for meal 2!

Spring is here and Easter is around the corner.  The kids and I wanted something to help usher in spring this week.  These Birds Nest Cookies are just so stinkin cute, we couldn’t resist!

I love love love them because the are Gluten free, and Dairy Free (minus the cadbury eggs).  Making them a great treat for everyone in my house!  They are also super easy.  The hardest part is waiting for them to come out of the oven.  I had several pacers this time around, but they were glad they waited when they were finished.  These are such a cute Easter dessert, you have to give them a try!

Beat together 4 Egg whites, cream of tartar, and salt until soft peaks form.

Slowly beat in 1 cup of sugar until meringue becomes glossy and stiff.

Fold in 1/2 cup of shredded coconut.  Be-careful not to stir because that will flatten your meringue.

Scoop the meringue mix onto parchment lined baking sheets and use a spoon to make a dent in the middle for the nest.  Sprinkle the outsides of the “nests” with more shredded coconut. Bake for 1 hour and 15 minutes at 250 Degrees F.

Tuck in the candies once the cookies are cool!

I had to get a picture of this one…it looks like they are hatching!   Enjoy!  Store uneaten nests in an airtight container.

Every once in a while I get an urge.  The urge to take a step back away from kid friendly food and venture in a little gourmet.  With Spring on our doorstep, I wanted to make something fresh and exciting and this is it.

I laughed with the kids in the kitchen as they watched me taste it.  They asked what I was going to call it and I said “Spinach Bacon OMG!” There are so many different textures and flavors that merry so well together it is like a little party in my mouth.  The tang of the lemon juice, the creaminess of the sauce, and the crunch of the bacon make this salad a perfect side dish for any occasion.  It really doesn’t even have to be just a side dish.  I just ate it for dinner.  You won’t regret making this recipe!

Brown bacon in large skillet over medium heat.

Add spinach and green onions until wilted down.

Add lemon zest and juice.

In a large bowl mix pasta, bacon mix, and cooking creme. Stir in Parmesan cheese and serve!

Here is the Philadelphia Cooking Creme that I used.  YUM!

This stuff is absolutely amazing!

Friday night is typically taco night in our house, and the night I make “Snack”urday.  It ushers in a relaxing weekend, and it is a great way to kick back and relax with the kids.   Seeing that tacos and dessert are our typical Friday night combo, I am surprised that this hasn’t made our rotation much sooner!

These Apple Nachos are the perfect mix of healthy, decadent, and convenient all rolled into one. The crisp green granny smith’s give just the right tartness to compete with the sweetness of the caramel and the chocolate.  Just FABULOUS!

Gather your Granny smith apples. Core and slice them.  You can do this early and place them in a bowl of water with 1 tsp of lemon juice to prevent browning.

I made homemade cinnamon tortilla chips for with this for added crunch.  You can omit them and just use the apples.  The chips are just corn tortillas cut into strips and placed on a baking sheet.  You then spray them with cooking spray and sprinkle them with cinnamon sugar. Bake at 375 F for 15-20 minutes until crisp.

Assemble the nachos with the apples and tortillas on the bottom.  Drizzle with caramel and chocolate, then top with your choose of toppings.  These are to die for!

I am that mom who has the best ideas and plans.  Then they all fall through when I walk to my pantry to see that I am out of one or two of the ingredients I need to pull off a masterpiece.  I don’t know if you have ever put 3 kids in the car, buckled them in their car seats, and drove to the store for 1 item, but that is not my idea of fun.

One of those items that I used to always run out of was cake mix, but it my effort to eliminate chemicals from our diets I started making our own, and they are wonderful.  Not only are they easy to make with pantry staples, they are great to give as gifts with the recipe.  Make a gift basket with a couple d.i.y Cake Mixes, a new cake pan, dish towels and a wooden spoon, and you have a great gift!

The one thing I like about this recipe is I can make my own gluten free cake mixes with ease.  If you have looked at the price of Gluten Free Cake mixes they are ridiculous.  This recipe makes it affordable for me to make cupcakes again!

Here is a Printable Cake Mix Directions sheet to print that way you can attach it to your own homemade mixes.

Don’t forget about this Homemade Pancake Mix too! I love stocking my pantry with chemical free items!

I have been hunting high and low for cute ideas for St Patrick’s day.  I love really having fun with the holidays with the kids.  I was trying to find something rainbowy with fruity pebbles.  When all else fails make something!  So, I hit the pantry and started gathering ingredients not quite sure how it would turn out.

I had a little helper, but don’t let her cuteness fool you.  She was after only one thing…chocolate. My girl!

Here is what my helper and I came up with.  Hope you love them as much as we do!

Measure out cereal and pretzels into a large bowl.

Microwave 10oz of marshmallows and 3TBSP butter or margarine on high for 1.5-2 mins.

Poor melted marshmallows over cereal mix and stir…move fast!

Grease your hands and press the gooey cereal mix into a greased cupcake pan.  You should be able to fill the pan.  Allow to cool.

Serve and enjoy or store in an airtight container!

If you are like me you have a picky eater in the house.  I have such a hard time getting my son to eat anything remotely healthy.   These Broccoli Cheese Nuggets are such a great idea.  Not only do they include a vegetable, but they are also gluten free!  These can also be made ahead and reheated as a great appetizer or after school snack.

Serve warm with a little bit of ranch dip for a yummy, healthy treat!

These are so easy.  In a large bowl mix 3 eggs, 16 oz frozen broccoli thawed and chopped, 1 1/2 cup shredded cheddar cheese,  1 tsp italian seasoning, and 1 cup crushed rice chex.

I used the frozen broccoli the size it was right out of the bag.  Next time I will chop it up more.

Spoon it with an ice cream scoop onto a parchment lined baking sheet and bake at 375 F for 20-25 mins.

Peanut butter is a major staple at my house!  We love the stuff! Peanut Butter Cookies, Peanut Butter Sandwiches, Peanut Butter Pie, oh Peanut butter!

Now that I have the love fest out of the way.  The kids and I hit the kitchen for something easy this weekend.  It has been a long week, and we are tired…but we needed something to satisfy our sweet tooth!  These peanut butter balls are like making your own Reese’s Peanut Butter Cups in a matter of minutes! The best part is I can make them Gluten Free and Dairy free so everyone in my house can enjoy them.  Well….except for me, since I am being super good right now.  I am trying really hard to loose a few lbs before my birthday. Although, I may have snuck a nibble.

In a microwave safe bowl you will want to place 2 cups of peanut butter (1 16oz jar) and 1/4 cup of butter ( I used coconut oil and it turned out great!) Microwave for 30 seconds and stir together.

Once the peanut butter is all soft mix in 2 1/2 cups of powdered sugar and vanilla.  It will turn into a dough like pictured above.

Once you have your peanut butter dough.  Roll it into teaspoon size balls or whatever size floats your boat. and place them on a wax paper lined cookie sheet.

Now these should hit the fridge for a couple hours until they harden…or for the impatient types like me.  The freezer for about 15 minutes.

In another microwave safe bowl melt together 1 bag of semi sweet chocolate chips and 2 tbsp margarine (again I used coconut oil and it turned out fantastic!) I did this in the microwave for 30 seconds. Stirred, then returned to the microwave for another 30 seconds until fully melted.

Dip the cold peanut butter balls in the chocolate and place them back on the wax paper.

When done return them to the fridge or the freezer to harden.

When you are finished you will have a gooey delicious treat that you will make over and over again, because they are just that good!