Wednesday, November 30, 2011

Sour Cream Rolls/Biscuits

Easy Breezy and Delicious!!

1 Cup Sour Cream or Greek Yogurt
1 Stick of butter (1/2 cup)
1 Cup of Bisquick

Mix. Bake on 350 until golden.

This will fill 12 muffin cups, but they tend to be on the small side. I double it.

Tuesday, October 18, 2011

Pumpkin Peanut Butter Oatmeal Bars (Super Healthy) by Ashley

My 8yo and I made these last night on a whim. We had all the ingredients in our pantry. They are delicious and healthy. My boys loved them.

Pumpkin Peanut Butter Oatmeal Bars

scant 1/2 cup peanut butter
scant 1 cup pumpkin puree
2 cup oats (whole rolled; not quick cook) (I used quick and it still worked)
1 cup brown sugar, packed (I used Splenda brown sugar)
1/2 cup white sugar (I used Splenda)
1 Tablespoon pumpkin pie spice
3/4 teaspoon cinnamon
1 Tablespoon vanilla extract
1/3 cup each of add-ins: white chocolate chips, Craisins, or whatever your heart (or pantry) desires (I used Craisins, chocolate chips, walnuts, and coconut)

Preheat oven to 350-degrees F.
Combine all ingredients into a mixing bowl and stir by hand. Spread batter (it will be pretty moist) into a foil-lined and sprayed 8x8 or 9x9-inch baking dish. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. The bars may still look underdone, but that's okay because they will continue to set up as they cool. Allow to cool very well before slicing into squares. Store extras on the countertop, refrigerator, or in the freezer for long term storage.

Source: Love Veggies and Yoga

Sunday, October 9, 2011


Hey Again,

I am very new to this Pinterest thing. And I just realized that I think we have to have a picture to to Pin our recipes. Oops! Sorry! So don't try that right now. :) Maybe we can start uploading pics of our recipes.

Salad Dressing

I have been making my own salad dressing. It is healthier and honestly, I have a hard time eating the low fat salad dressings from the grocery store. They are just not good to me. Anyways, most of you have probably made this before but we LOVE it. :)

1/4 Cup of Balsamic Vinaigrette
3/4 Cup of Olive Oil
1 Garlic Clove(minced)

I mince fresh garlic and mix all of these together. You can also add salt if you want. Love this recipe!!

Search Button

Hey Everyone! I know I need to do some updating on the blog. I am going to try to get to that soon. I promise! But I wanted to let you all know that I added two buttons for your use. One is the "Pin It" button. If you have a Pinterest account you can "Pin" our recipes. :) Also, I added a search bar where you can now search certain keywords so hopefully you can find any recipe you need a little faster. Hopefully both of these are helpful!! We will be adding more recipes soon!!!!

Wednesday, October 5, 2011

Buffalo Chicken Chili

Hey Friends!!
This recipe is super easy and quite good. Beware that it is a little spicy. If you like wings or anything buffalo style then you will like this.

Buffalo Chicken Chili

2 chicken breasts (cooked & shredded or raw & whole) I used 3 total.
1/2 bottle Frank's Buffalo Sauce
1 (15.5-oz) can beans (garbanzo, black, pinto, whatever!) I used garbanzo.
1 large sweet onion, chopped
2 (15-oz) can tomato sauce (oops! I think I only used 1 can)
1 can cream-style corn
1 cup salsa
2 jalapenos, seeded and chopped I used sliced jalapenos in a jar.

Dump everything into the crockpot, and stir well. Cook on low for 8-10 hours. If your chicken was raw when you put it in, take it out after about 8 hours, shred it, and then stir it back into the chili.

Thursday, September 22, 2011

Donna's Hot Chocolate by Ashley

I call this "Donna's Hot Chocolate" because my mom has been making this since I was an infant. We have it every Christmas morning, but of course we make it more times than once a year.

This doesn't have specific measurements because you make it to your taste.

Milk (We even use skim and it is good)
Hershey's Cocoa

Heat your milk in a pot on the stove slowly. If the milk burns it is bad news. Stir occasionally.

As it gets warmer add your sugar and cocoa. I like mine to be a very light brown and add sugar to taste, but remember once you add the marshmallows it gets sweeter.

Last, but not least, add the marshmallows until they melt in one layer on top.


Pumpkin Chocolate Chip Muffins by Ashley

Pumpkin Chocolate Chip Muffins

These muffins are so yummy and so easy!! Oh, and pretty healthy at that!!

1 box of Spice Cake Mix
1 can of pumpkin (15 oz)
1 cup of water
1 cup of chocolate chips

Mix all 4 ingredients. Bake at 350 for 20-25 minutes!!

Thanks Vanessa for the recipe!!!

Monday, August 15, 2011

Cranberry Limeade = Oh My Word! By: Lindsey

A few weeks back I read this recipe on a friends(Jennifer Latham) blog. It sounded so yummy but today was the first day I remembered it while I was at the grocery store. I bought the ingredients and let me tell you...I could drink one of these several times a day! It is SO good!!! To top it off, my fridge does not make crushed I went to Sonic and bought some of their crushed ice. It makes this drink even better. PLEASE go get the recipe for this if you like fruity drinks. Yum!

Here's what you need:
1 bottle cranberry juice (I used the Light Cranberry juice to have less calories)
1 container frozen limeade
1 bottle Fresca
1 lime
crushed ice
• In a pitcher, mix frozen limeade with 4 and 1/3 container (use the limeade container) cranberry juice (you'll use the juice instead of water, like the container calls for)
• Fill your favorite glass with crushed ice
• Fill the glass half-way full with cranberry/limeade mix
• Fill the glass the rest of the way with Fresca
• Squeeze a little bit of the lime into the glass, then just let it float

Tuesday, August 2, 2011

Southwest Stuffed Bell Peppers: by Kimberly

These are delicious. I've made them several times now. It seemed intimidating at first, but they are oh so simple.

Southwest Stuffed Bell Peppers
Adapted from America's Test Kitchen (I thought the original recipe would be WAY to spicy so I made a few changes)

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Southwestern Cobb Salad: by Kimberly

Another favorite of our best bites...

If you're like me, it's hard to get my husband to take me seriously when I say that we are having a salad for dinner. This one did not disappoint! I didn't even use the chicken and it was still very filling.

3 slices bacon,cooked and crumbled. I use pre-cooked bacon so it's super quick
cooking spray
8 oz skinless, boneless turkey or chicken breast cut into 1/2 inch pieces*
1/4 tsp salt
8 cups torn romaine lettuce
1/2 C pico de gallo
1/2 C diced avocado
1/2 C (2 oz) crumbled queso fresco (feta makes a good sub, or shredded pepperjack)
1/4 C chopped green onions
1 (15oz) can black beans, rinsed and drained

Cilantro Lime Vinaigrette Dressing: By Kimberly

So, one of my most favorite recipe bloggers is Our Best BItes. This came from their site. It has become a staple at our house.

Cilantro-Lime Vinaigrette
Recipe by Our Best Bites

1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

Thursday, March 24, 2011

Stacked Chicken Enchiladas with Salsa Verde and Cheese: by Kimberly

My neighbor made this for Girl's Night In:

2 poblano chilies (8ounces total)
6 tablespoons vegetable oil, divided
12 5-6 inch diameter corn tortillas
4 cups salsa verde (see recipe)., divided
2 cups shredded roasted chicken, divided
3/4 cups sour cream, stirred to loosen, divded
6 ounces grated cheese
3 tablespoons chopped fresh cilantro

Char chiles directly over gas flame or in broiler until blackened all over. Enclose them in a paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2 inch strips.
Preheat oven to 375. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet. Cook until slightly softened, about 15 seconds per side, turning with tongs.
Transfer tortilla to paper towels to drain. Preheat with remaining tortillas, adding oil to skillet as needed.

Spread 1/2cup salsa over bottom of 8x8x2 inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly and extending about 1.5 inches on each side. Scatter 1 cup chicken over tortillas then half of poblano pepper strips. Spoon 1.5 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.

Bake casserole until bubblingand cheese is lightly browned about 35 minutes. Cut into 6 pieces, divided among plates. Sprinkle with cilantro.

Salsa Verde Recipe:
3 pounds tomatillos, husked and rinsed
2 large jalapeno chilles, stems removed
5 small garlic cloves, peeled
1.5 teaspoons ground cumin
1.5 bunches fresh cilantro, thick bottom stems trimmed
3/4 cup loosely packed fresh italian parsley leaves.
1/3 cup (packed) fresh mint leaves
1.5 tablespoons vegetable oil
1.5 teaspoons salt

Mix first 2 ingredients in large saucepan.
Cover with water. Bring to a boil. Reduce heat: simmer until soft, about 15 minutes. Remove from heat, let stand 15 minutes. Drain.
Coursely chop tomatillo mixture, garlic and cumin in processor using on/off turns. Add next 3 ingredients. Blend until herbs are chopped and salsa is chunky.
Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until thickened and reduced to 4 cups, about 10 minutes. Stir in salt.

ENJOY - and please excuse any typos!

Wednesday, March 16, 2011

Cheese Tortellini Spinach Soup: by Kimberly

This was from easy...super delicious. All the tortellini gotten eaten up at dinner out of the soup. It was good the day after even with no tortellini. Delicious!


  • 1 tablespoon olive oil
  • 1/2 cup minced onion (about 1/2 small onion)
  • 1 clove garlic, minced
  • 4 to 6 cups broth, chicken or vegetable
  • 1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
  • 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
  • Coarse grained salt and cracked black pepper
  • 10 ounces fresh or frozen spinach, defrosted and chopped
  • 1/4 cup freshly grated Parmesan, very loosely packed

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.