Turtle Chips

Super yummy, fun, and easy to make. The kids loved them. 

 Turtle Chips 

- 11 ounces ridged potato chips

- 14 ounce pkg caramels

- 1/3 cup heavy whipping cream 

-  12 ounce pkg milk chocolate chips

- 2 Tbsp shorting (I used coconut oil)

- 1 cup finely chopped pecans (we did not add these as we don't like pecans. It still tasted great!)

Arrange whole potato chips in a single layer on a cookie sheet. In a saucepan, combine caramels and cream. Heat and stir on low heat until caramels are melted. Drizzle over chips.

In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over the caramel mixture; sprinkle with pecans. Serve immediately. 

Christmas Pretzel Hugs

I was in charge of Activity Days this week for church and wanted to bring a easy, yet fun and festive treat for the girls. I have made these for Valentine's Day using Valentine M&M's, and Michelle has made them for Halloween using Fall M&M's. This is such a super easy treat, and they are seriously so good too!!!!

Christmas Pretzel Hugs
submitted by Camille

Ingredients:
circle or square shaped pretzels
Hershey Kisses Hugs
Christmas M&M's

Preheat oven to 250 degree's. Line baking sheet with wax paper or tin foil (I used tin foil). Align pretzels on the baking sheet. Unwrap hugs and place one on each pretzel. Stick baking sheet in oven for approx. 4-5 minutes, or until the hugs are softened.
Remove baking sheet from oven and quickly place an M&M on top of each hug. Push the M&M down a bit into the hug to help spread the chocolate over the pretzel. Leave them to sit on the counter to harden, or stick them in the fridge for about 10 minutes to harden.


 

Pilgrim Hat Cookies

I have seen these cute Pilgrim Hat Cookies all over the web and in some Magazines, too and thought they were so cute and super easy so I knew we had to make some. My oldest son was wanting to make a treat all on his own one evening, but we didn't have a lot of time to make and bake something, I remembered I had all the ingredients for these and let him make them on his own. He was bummed they didn't turn out as cute as the one we had seen in pictures, but the rest of us thought they turned out pretty cute! 

Pilgrim Hat Cookies
submitted by Michelle


Ingredients:
Fudge Striped Cookies
Mini Peanut Butter Cups
Yellow Icing Tube

Directions:
Lay Fudge Striped Cookie top down, squeeze some yellow icing onto bottom of Peanut Butter cup and put over hole on cookie, do not push too hard. Using yellow icing make a square on one side of the Peanut Butter cup.

Slow Cooker Teriyaki Pulled Pork Sandwiches

Okay, so I have a bone to pick with you.Why do some recipes call it a Slow Cooker, and others a Crockpot? I am so confused by this, and if you know the answer, could you please tell me? Thanks!!!
Anyway, on to this amazing recipe. So.... I have been looking for a good pulled pork sandwich recipe for a LONG time. Now, I have tried about 3-4 different recipes, and have even posted a few of them on here (I never post a recipe we don't like!!!!), but none of them impressed me the way I was looking for it too. But this one? This one nailed it!!!!! This was so good, and had just the flavor I was looking for, and was NOT dry at all!!!
We even had the missionaries for our church over for dinner when I made these 2 nights ago, and they LOVED them too!!!! This was such an easy recipe, which is perfect for us now that school is back in session!!!!

 Slow Cooker Teriyaki Pulled Pork Sandwiches
submitted by Camille
adapted from Six Sister's Stuff

Ingredients:

1 (2-3 pound) pork shoulder butt roast

1 bottle teriyaki sauce
1 (20 oz) can pineapple slices, undrained
Buns
Optional toppings: pineapple rings, honey mustard, provolone cheese slices, jalapenos, red onion slices

Place roast in slow cooker. Open can of pineapple slices and drain juice INTO the slow cooker over the roast. Pour 1/2 CUP of the teriyaki sauce (save the rest for later) over the roast.
Cover and cook on low for 7-9 hours (or on high for 5-6 hours). Shred the pork with two forks when finished cooking. Pour the rest of the teriyaki sauce over the shredded meat (add as little or as much as you want for flavor). Spoon meat onto each bun and top with a pineapple slice and other toppings as wanted.

Skinny Slow Cooker Taco Soup

Now, I usually steer clear of recipes that say either "skinny" or "low fat"....why, you ask? Well, to me skinny or low fat = tasteless. I have tried many recipes that claim that they are both skinny AND tasteful.
 Nope.
They weren't.
 BUT..... I was drawn into this recipe because of two things: the fact that it is made in a slow cooker, and because it called for chopped, green chilies. I love chopped green chilies and had never thought to put them in a taco soup.
 I was intrigued.
 Soooo.....I tried this soup.... and was SO glad I did!!! It is SO good!!! So good, in fact, that we have made it 2 times in the last 10 days!!!!
yum. o.

Skinny Slow Cooker Taco Soup
submitted by Camille
adapted from Gimme Some Oven

Ingredients:

•  1 Tbsp. olive oil
• 1 lb. ground turkey or chicken
• 4 cups chicken or vegetable stock
• 1 small white onion, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 1 (14.5 oz) can Great Northern beans, rinsed and drained
• 1 (14.5 oz) can red kidney beans, rinsed and drained
• 1 (11 oz) can whole kernel corn
• 1 (4 oz) can diced green chiles
• 1 can sliced black olives, drained (optional)
• toppings: tortilla chips (strips or crushed), diced avocado, light sour cream, fresh cilantro, lime wedges

 Heat oil in a saute pan over medium high heat until shimmering. Add ground turkey (or chicken) and saute until browned, breaking up chunks and stirring with a long spoon frequently, about 4-6 minutes. Drain, then add the meat to the bottom of a slow cooker.

 Add remaining ingredients (except the toppings) to the slow cooker, and stir to combine. Cover and cook on high heat for 4 hours or until the onions are soft and translucent. Season with salt and pepper if needed. Serve warm with desired toppings.

Cookies and Cream Rice Krispie Treats

I don't usually like Rice Krispie Treats, but when I saw that these were called "Cookies and Cream Rice Krispie Treats", that definitely caught my eye!
Cookies and Cream Ice Cream is my most favorite ice cream, so that is why I really wanted to try these. And you know what? They really did taste very close in flavor to Cookies and Cream Ice cream!!! 
They were super simple to make, and very few ingredients. My 7 year old son helped me make them. He has really caught the cooking bug lately, and loves to help me out in the kitchen!!! These were the perfect treat for him to help me with!!!!

Cookies and Cream Rice Krispie Treats
submitted by Camille
from Glorious Treats

6 cups Rice Krispies cereal

20 regular oreos, crushed/chopped (about 2 1/2 cups crushed)

5 cups mini marshmallows

3 Tablespoons butter

Directions-

1.  Put rice krispies treats into a large bowl.  Spray a 9×13″ casserole dish or cake pan with non-stick spray, set aside.

2.  In a large plastic (ziplock type) bag, crush oreos (I used a rolling pin).  You want to have some crushed into small pieces, and some bite size chunks.  Add oreos to rice krispies and stir to combine.

3.  In a large microwave safe bowl, heat butter and marshmallows together (about 3 minutes).  They will expand a LOT, so make sure your bowl is big enough.  When the marshmallows are puffy and mostly melted, carefully remove from microwave and stir to fully combine the butter, and make sure the marshmallows are fully melted.  (I did this over the stove as my microwave runs quite hot and I don't have luck with marshmallows in there!!!)

4.  Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.  As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish.  Use the spatula to press the mixture around the dish, and flatten as needed.

5.  Allow to cool (about 20 minutes) before cutting into squares.  Eat and enjoy!

Yield- About 24 (2 inch) squares.

Storage- Keep covered with plastic wrap, or in an airtight container 2-3 days.

Dorito Dip

 I have made this dip a few times now. It is always a big hit, and it is healthy too!!! I am a Nacho Cheese Dorito lover myself, and I never dreamed of ever dipping my Dorito in anything as I think they are the bee's knees by themselves...... BUT, this dip changed my thinking! This dip is so good that you can eat it by the spoonful (as did one of my girlfriends!!!), but the cheesy Doritos taste really good with it! This is a perfect recipe for an appetizer for a football party.....or just for your own enjoyment. I won't judge. : )

Dorito Dip
submitted by Camille
from Favorite Family Recipes

Ingredients

• 1 (24 oz)canister cottage cheese
• 2 tomatoes, diced
• 2 avocados, diced
• 1/2 c. canned corn, drained
• 3 green onions, chopped
• 1/2 tsp. garlic powder
• salt and pepper to taste
• 
  

Instructions

• Spoon cottage cheese into a medium-sized bowl. Fold in remaining ingredients until well combined. Serve with Doritos.

Rosemary Chicken Pasta

Now that school is in full blown session, I am on the search for new, easy, yummy dinners. This one was all of that, plus I really liked the rosemary flavor in the cream sauce!! So yummy!! This was so easy to prepare... like less then 30 minutes! Love that! I used alot less of the butter then the recipe called for.... I normally do that with recipes. I don't like using too much butter. If there was a difference, we couldn't tell. It still tasted fabulous.

Rosemary Chicken Pasta
submitted by Camille
adapted from Thirty Handmade Days

Ingredients

•  3-4 Tblsp butter
• 3 chicken breasts, cubed
• 1/2 carton of fresh rosemary or 2 Tbsp of dried rosemary
• 2 cloves garlic, minced
• 1 pt. whipping cream
• 1 1/2 tsp. cornstarch
• 1/2 tsp salt
• 1 package bow tie pasta

Instructions

1. Cook bow tie pasta according to directions.
2. While cooking, prepare the chicken and sauce.
3. Saute chicken in butter, garlic and rosemary.
4. When the chicken is cooked, add whipping cream, cornstarch and salt.
5. Simmer on low heat.
6. The sauce will begin to bubble and thicken- stir frequently.
7. After sauce is to desired thickness, decrease temperature until the noodles are ready.
8. Top over bow tie pasta and enjoy.

Fresh Lime Freeze

 When my twin sister and I were 14, and then when we were 15, we got to spend the summers in Wyoming. LOTS a great memories! One of the things I discovered on one of our summer trips were Lime Freezes! Seriously, SO. GOOD. So, when I discovered this little recipe, I had to try it. WOW! It was delicious, and brought back so many memories of summertime in Wyoming. You have to try this one.

Oh yes, and as a side note, I ALWAYS start to spell Wyoming....Whyoming. Every. single. time. I know it's not right, but that is what my brain tells my hand to type or write.

 Fresh Lime Freeze
submitted by Camille
from Eye Like Food

ingredients:

~a good quality vanilla ice cream

clear soda (sprite, 7up, generic works too)

ice

1 tsp. vanilla per batch

lots of rolled limes

green dye (optional. As you can see, I chose not to use the green dye. They still tasted fantastic!!!)

* fill your blender with ice cream. gradually add soda. squeeze in a couple limes and lots of ice.

*blend well.

there isn't an exact measurement to these- you just want them to end up thick and sour. you'll find the perfect concoction.

Chicken Stuffing Bake

I can't believe I have never blogged this dish. We have been making it for years, and it is one of my many "go-to make a dinner in a pinch" recipes. I try to steer away from things that have condensed soup mix, but when you are in a hurry, it is MUCH healthier then eating fast-food!!!! Plus, everyone in this house likes it!!!! It is cheap too, and it is usually all ingredients I have on hand. A win-win all around!

Chicken Stuffing Bake
submitted by Camille

1 pkg. (6oz) Stuffing mix
1-1 1/2 lbs of chicken. Can use either boneless, or bone in. We prefer bone-in thighs.
1 can (10 3/4 oz) condensed cream of mushroom soup
1/3 cup sour cream or milk (we have used both and like them both ways. The sour cream just makes it thicker and creamy. The milk makes it spread more easily, and is thinner.)

Toss contents of stuffing mix, and 1 2/3 cups water together. Set aside.
Place chicken in a 9x13 inch pan.  Mix soup and sour cream (or milk) and pour over chicken. Spoon stuffing evenly over top.
Bake at 375 degree's for 35 minutes or until chicken is no longer pink and cooked through.

Baked Asparagus

I found this on Pinterest a few months ago and knew I had to try it. There was no link to it. I did adapt it to my likes. This was so super simple and easy and yummy. I have actually made it a handful of times already. One time I forgot to turn the timer on but thankfully remembered before it got charred. Both the Hubs and I loved the result of crispier Asparagus! Try it out sometime, it kinda tasted like it had been on the grill.

Baked Asparagus
recipe adapted by Michelle

Asparagus
Olive Oil
Salt
Pepper

 Season with olive oil, salt, pepper. Spread out on baking sheet. Bake 350 10-15 minutes. Enjoy!

Penne with Pumpkin and Sausage

I found this recipe on the back of a box of pasta a few month ago. I finally made it last night, and boy was it so savory and delicious!! We all loved it, and it is already on the menu for dinner next week!!!

Penne with Pumpkin and Sausage
submitted by Camille

12 oz whole wheat Penne
1 lb ground Italian Sausage
1 Tbsp Olive Oil
2 Shallots, finely chopped
4 Garlic cloves, minced
1 cup low sodium Chicken Broth
12oz Pumpkin Puree
1/2 cup Heavy Cream
1/2 tsp Crushed Red Pepper Flakes
Pink Ground Cinnamon
Salt and Pepper to taste
Grated Romano Cheese

1. Cook pasta to al dente, accortding to package directions. Drain and set aside.
2. In a medium skillet brown sausage and set aside.
3. In a skillet, over medium heat, add oil and saute shallots and garlic for 3 minutes.
4. Sit in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5. Reduce heat and simmer 8-10 minutes to thicken.
6. Stir in cooked penne and sausage.
7. Serve hot with grated Romano Cheese.

Mini Chicken Pot Pie Cupcakes

I do not like Pot Pies. They are totally nasty to me. But my Aunt said that these were so yummy, and my Hubs loves Pot Pies, so I decided to give a shot. I am so very glad I did! So yummy! I have made them twice in 2 weeks. Everyone loved them except for my 4 year old. But she has gotten very picky lately so she doesn't count. Even my always-has-been-super-picky 9 year old loved them. This is definitely being added to our regular dinner meals.

Mini Chicken Pot Pie Cupcakes
submitted by Michelle
(from Quick Dish)


1 chicken breast, poached and diced
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 Tbs Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans Pillsbury biscuits

 Preheat your oven to 400.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark to be on the safe side. Let rest for about 3 minutes and then enjoy!

Pumpkin Coffee Cake with Brown Sugar Glaze

This cake was super moist and and quite light for a pumpkin cake. The glaze did not turn out like I thought it would, a lot more creamy when I thought it would more of a crumble, but still very tasty. The whole family gave it two thumbs up. 

Pumpkin Coffee Cake with Brown Sugar Glaze
submitted by Michelle
(from Six Sister's Stuff)

Ingredients: 1/3 cup water
1 (15 ounce) can pureed pumpkin (not pumpkin pie filling)
2 eggs
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 (18 ounce) box yellow cake mix
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup all purpose flour
4 tablespoons butter, melted

 Directions: Preheat oven to 350 degrees. In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice. Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined. Pour batter into a greased 9x13 baking pan. In a small bowl, mix together brown sugar, flour and melted butter. Sprinkle over the top of the cake. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Serve your cake when warm or cooled to room temperature.

Poppy Ham Rolls

Poppy Ham Rolls
submitted by Camille
(from The Good Stuff Guide )

1 dozen dinner rolls

¾ pound baked ham, sliced

½ pound swiss or mozzarella cheese, sliced

1 stick butter

1 tablespoon Worcestershire sauce

1 tablespoon prepared mustard

1 tablespoon poppy seeds

2 tablespoons brown sugar

Fix individual ham and cheese rolls and lay in 9×13 pan.  Bring remaining ingredients to a boil over low heat in a saucepan.  Remove from heat and spoon over top of prepared rolls.

Let sit for 4 hours or prepare the day before and store in refrigerator.  (I find this step not entirely necessary.  I do, however, like the meal the next day only taking 15 minutes to prepare start to finish.  Sometimes it’s helpful but don’t stress if you need to just pop them in the oven right after you prepare them.)

Bake at 350 for 15 minutes or until cheese melts.  Serve warm or at room temperature.

Creamy Garlic Alfredo Sauce

I am not lying when I say that this is the BEST Alfredo Sauce I have EVER eaten!!! It was so good, in fact, that not only did all 4 of my kids who eat table foods love it (I have a breast-fed baby, so he didn't have any, ofcours!! LOL!!), but my 3 older kids all asked if they could have the leftovers in their lunch the next day at school!!!! So, SO yummy!! And it was so easy too!!! I only every buy and serve our family whole wheat pasta. But, my hubby had run to the store for me and had picked up white pasta instead. Whatcha gonna do?! I was just grateful he ran to the store for me!!! Happy eating!!

 Creamy Garlic Alfredo Sauce
submitted by Camille
(from Mel's Kitchen Cafe )

INGREDIENTS:
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces
1 cup milk (I used 1%)
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed

DIRECTIONS:
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.

Spiderweb Munch

I made this for FHE treat last week with the help of my boys. When they weren't looking I added the spider on top, which they loved! 

Make sure to only do a small snip in your bagging when adding the peanut butter. Mine was a tad big and my swirls didn't come out as good looking as the original.

Spiderweb Munch
submitted by Michelle
(from Sugar Tot Design)

2 cups (12 ounce package) Semi sweet Chocolate morsels
1 cup creamy Peanut Butter, divided
1/3 cup powdered Sugar
3 cups Toasted Rice cereal

Heat Morsels and 3/4 cup Peanut Butter in small saucepan over low heat stirring constantly until smooth: remove from heat. Add sugar; stir vigorously until smooth.
Place cereal in large bowl. Add 1 cup chocolate mixture: stir until mixed well.
Place un-greased baking sheet.  Shape into 10 inch circle with slightly raised 1 inch wide border.
Pour remaining chocolate mixture in center of circle; spread to border.

For Spiderweb: place remaining Peanut Butter in plastic baggie. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate.
Using wooden toothpick or tip of sharp knife, pull tip through Peanut Butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.

Peach Dump Cake

My hubby loves peach cobbler. I love apple crisp. I have been looking for something that would combine the two somehow. Kinda like a Peach crisp?! I came across this gem on Bakerella, and KNEW it was what I had been looking for!!! It called for nuts, but we don't like nuts, so I subbed dry oatmeal for the nuts, and it was pure heaven I tell ya. Oh yeah, and this is like SUPER DUPER easy to make!!!! Which could be good or bad......I made it 2 times in one week.

Peach Dump Cake
submitted by Camille
 (adapted from Bakerella)

24.5 oz can of sliced peaches, in light syrup
1 pkg yellow cake mix
1 stick butter (1/2 cup), sliced into 16 pieces
1 cup brown sugar
1 cup dry oats

Preheat oven to 350 degree's. Layer ingredients in 9x13 pan starting with peaches. Bake for about 40 minutes. Serve warm or cold....with or without ice cream.

BBQ Chicken Pillows

This tasted JUST like our favorite BBQ chicken pizza from BJ's!! The kids had fun helping me make these. They were easy, different, and yummy!! We will be making these often.

 BBQ Chicken Pillows
submitted by Camille

2 pkgs Crescent roll dough (8 in each pkg)
1 1/2 cups shredded, cooked chicken
3/4 cup BBQ sauce (may need a little more or less depending on your preference)
1/2 bunch fresh cilantro, chopped
1/2 medium red onion finely chopped
1 cup shredded mozzarella cheese

1. Pull crescent rolls apart 2 at a time, keeping the 2 stuck together (if they pull apart, just use your fingers to stick them back together).
2. Spread 3 tablespoons of your favorite BBQ sauce on each of the crescent 'squares', leaving about 1/4 inch border of dough on the outside.
3. Place as much cooked chicken as desired. I was able to get about an 1/8 cup on each 'square'.
4. Place 1 tablespoons of chopped red onion over the tops of the chicken.
5. Sprinkle 1-2 tablespoons of cilantro over the top of the onion.
6. Sprinkled with shredded mozzarella cheese (about 1/8-1/4 cup per pillow square).
7. Make sure none of the filling touches 1/4-1/2 inch dough boarder you left around the outside of your pillows. Pull opposite corners of a pillow and stick them together. Pull the other 2 opposite corners together and stick them to the first corners. Finish with the rest of the pillows
8. Place the 8 pillows on a greased baking sheet. Bake at 350 for 10-12 minutes or until golden in color.

Chinese Chicken Salad

We eat alot of salad in the summer. It just gets too darn hot to turn the oven on!!! Blah!! I have made a similar salad before, but hadn't made this dressing. IT WAS THE BOMB!!! We always serve our dressing on the side, because I don't like my salad drowning in dressing!!! Since we served it on the side, there was plenty left over, and we had it on more salads, and fresh veggies too!! Yum!!

 Chinese Chicken Salad
submitted by Camille
(adapted from Chef in Training )

1 cup sunflower seeds
1 head of lettuce, or 1/2 of 2 different kinds of lettuce (we like 1/2 iceburg and 1/2 green leaf or red leaf), chopped
 2 packages Beef Top Ramon dry, save the packets
 1 bunch green onions chopped
2 cups cooked and diced/shredded chicken .

Dressing:
 1 cup peanut oil
 1/2 cup sugar
1/3 cup white vinegar
 2 packets beef seasoning (from Top Ramon packages listed above)

1. In a large mixing bowl, toss sunflower seeds, coleslaw, chopped green onions and chicken.
2. Smash Top Ramon packets with fists until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
3. In blender, combine peanut oil, sugar, vinegar and beef packets. Blend until evenly mixed.
4. Add dressing to salad, mix well and serve.