Grilled Banana Bread

In my opinion, the recipe for this Banana Bread is the best. I never have leftovers. BUT. I did get a wild idea the other day and do believe that I created one of the most yummy desserts ever.

Grilled Banana Bread, with ice cream and caramel drizzle.

This is a MUST TRY. With or without the ice cream and caramel sauce.

When you grill the Banana Bread you get a caramelized crusty outer shell on both sides of the bread with a warm, ooey gooey, fresh-out-of-the-oven like inside. Enjoy it just like that, or top it with a little ice cream and caramel drizzle. Scrumptious!

Grilled Banana Bread

Ingredients
Banana Bread (best recipe ever right here) I like mine with nuts.
Butter or margarine
Optional - Ice Cream
Optional - Caramel Sauce

Directions
- Slice Banana Bread about 3/4-1 inch thick
- Butter very lightly on both sides, and pop on a preheated flat top grill at about 365
  degrees or so. (Like you would a grilled cheese sandwich.)
- Watch the bread so it gets nice and dark but doesn't burn.The darker it gets the crispier
  it will be. Yummy! (Just like a grilled cheese)
- Flip the bread and grill the second side until nice and dark brown. (Just about 2 min or
  so.)
- Enjoy as is, or top with a bit if ice cream and caramel drizzle.

Taco Tot Hot Dish

     Taco Tot Hot Dish is the perfect throw it together casserole for your family. Make it as spicy or mild as you prefer by controlling the heat of the salsa and taco seasoning you use. Tater Tots top this taco goodness to make one savory meal. Tater Tot topped Taco in a one big casserole? Yes Please!
   
     I will be making this Taco Tot Hot Dish again soon. With only two of us in the house, I am double pleased by the fact that this makes great left overs too. Always a great lunch to quickly heat up when I'm busy. I may even try Taco Tot Hot Dish as a freezer meal for post pregnancy.

     Another thing I love about hot dishes in general, is that once you put it together, you have time to clean up your mess before it's done baking. That way you can just relax after dinner with no mess to clean up on a full stomach.

Taco Tot Hot Dish
You can  make this as spicy or mild as you wish. I used spicy taco seasoning and spicy salsa because I like things to pack some heat.

Ingredients
1 lb lean ground beef
16oz bag of frozen corn
4 oz can chopped green chiles
1 1/3 c chunky salsa - (I used Pace brand, medium heat)
28 oz bag of frozen tater tots - (I used Ore Ida Extra Crisp Tater Tots)
8 oz bag of Mexican Cheddar Pepper Jack Shredded Cheese
1oz packet of taco seasoning (I used hot and spicy)
1 c diced onion
1 lrg clove of garlic minced
15oz can black beans rinsed and drained

*Optional - sour cream, diced tomatoes, olives, and extra salsa to top if you wish

Directions
-Preheat the oven to 375 degrees
-Spray a 9x13 baking dish with Pam
-Brown the lean ground beef in a pan as you would to make tacos.
-Add the onion and garlic in with the beef before the beef is done so that it sautes and cooks a bit with
 the meat.
-If you did not use lean meat, drain the fat off of the meat.
-Add the taco seasoning, frozen corn, green chilies, and rinsed/drained black beans to the meat. Stir
 and heat through.
-Once heated through, transfer to a large bowl. Add the cheese and 1/2 the frozen tater tots. Stir.
-Pour 1/3 of the salsa into the bottom of the sprayed 9x13. Spread evenly across the bottom of the pan.
-Pour the tater tot mixture into the pan over the salsa. Spread evenly and pat down lightly with the
 spatula.
-Place remaining frozen tater tots over that.
-Spoon the remaining salsa over the top of the tots.
-Place uncovered in the oven for 45 minutes or until bubbly and tater tots are done.

*Optional - Sprinkle with extra cheese and black olives, and pop back in oven for about 5 minutes to melt cheese.

Cinco de Mayo Recipes

Here are links to my favorite Cinco de Mayo Recipes.
Some are Pretty Authentic, while others are straight up Americanized and more of a Tex Mex. Pick and choose what you would lie to make!
Dig in and enjoy!

Uncle Rory's Real Margaritas

NO PIC BECAUSE WE ALWAYS ARE TOO EXCITED TO DRINK THEM:)

Tangy Beef Fajitas

 Restaurant Style Guacamole

Spicy Kickin' Jalapenos 

  

 Katie's Colorful Salsa - (Cowboy Caviar)

 

Spicy Shrimp Tacos with White Lime Sauce

 Jenna's Tacos de Camaron

Tres Leches Cake

Fresh Squeezed Hard Lemonade

Powerful Kid Care!

Check it out! Cookin' and Kickin' was recently on NBC6!

Many kids fend for themselves when it comes to after school snacks. Some parents are still at work, while others are just too busy with other chores to deal with snack time. That leaves kids to reach for the "easy" snacks which are almost always packed with sugar, salt, and added fat that isn't needed.

Dan and I recently teamed up with Broward Health and Fields Fit Fest to produce  Powerful Kid Care. During this 30 minute segment, Dan and I shared a few fast, easy, and HEALTHY after school snacks that kids can make for themselves!

Also on this segment, is great advice from the professionals at Broward Health and Chris Evert Children's Hospital. Fields Fit Fest is also promoted by the founders, Katie and Brandon Fields. Fields Fit Fests are now being held in South Florida. If you think your child may be interested, visit BrowardHealth.org or Fields Fit Fest on Facebook to find out when and where the next free camp will take place.

Dan and My portion of the program starts at 10:42.
For the full recipes and instructions of the recipes we made, click the links below the video clip.


Green Monster Smoothie
Mini Snack Pizza
Healthy Peanut Butter Dip

Black Bean Brownies

     These darn Black Bean Brownies are ADDICTIVE! I have mowed through three 8x8 pans in a matter of a week and a half. Yes, I'm pregnant. But that is no excuse. They are just too delicious not to devour! 

     Black Beans make it possible to use no flour in this Black Bean Brownie recipe. They also provide lots of moisture.  I love how quickly I can mix these brownies up and pop em in the oven. I can have them whipped up and in the pan ready to bake before the oven is even preheated. 

     Fast, healthy, and delicious. That is what I'm talkin' about! Black Bean Brownies!!

Black Bean Brownies

Ingredients
15.5oz can of black beans rinsed and drained
3 eggs
3 TB vegetable oil (or coconut oil)
full 1/4 cup cocoa
1 tsp baking powder
pinch of salt
2 1/2 tsp vanilla
3/4 cup white sugar
1 tsp instant coffee
1/2 cup chocolate chips (I have used white chocolate and milk chocolate)

Directions
-Preheat the oven to 350 degrees
-Spray an 8x8 glass baking dish with baking spray
-Combine all ingredients in the blender except the chocolate chips.
-Press the batter/dips/spreads button on your mixer, or blend until smooth.
-Pour batter into the prepared baking dish.
-Sprinkle the chocolate chips over the top of the batter.
-Pop in the preheated oven for 35 minutes or until the brownie starts to pull away from
 the sides, middle springs back, or a toothpick poked in the middle comes out clean.
-Remove from oven and let cool in the baking dish at room temperature.
-Store the cooled brownies in an airtight container.

Green Monster Smoothie

One thing most people have in common is having a hard time sneaking leafy greens into you and/or your child's diet. I like salads, but after a while they get boring. Spinach in omelets is good, but I don't want eggs for every meal.

I found that I can sneak a lot of spinach into a smoothie, without altering the flavor what so ever! BINGO! Bring on the greens!

I created the Green Monster Smoothie as a quick and healthy breakfast that I could take with me on the go, but it can provide a nutritious and healthy snack any time of the day as well.

Try this for yourself to be sure you are getting all that good iron and folic acid that spinach provides your body. Make this "fun" named smoothie for those kiddos in your life that have issues with veggies.

Green Monster Smoothie

Ingredients
1/3 c non-fat plain Greek Yogurt
5-6 frozen strawberries sliced (or frozen blueberries for a sweeter PURPLE Monster.)
1 frozen banana cut in 4 pieces - brown and speckled (the browner the sweeter)
1/8 c old fashioned oats
1 big handful fresh baby spinach
3/4 - 1 c Almond Milk - vanilla or unsweetened
(OR for a little sweeter, use 3/4 c juiced apple.)

Directions
Combine above ingredients in blender
Blend until smooth


*If you do not use frozen fruit, add a couple of ice cubes
*When my bananas turn brown, I peel and slice them and pop them in the freezer. 
  Convenient for smoothies!
*Fruit Juice is almost always filled with sugar. Be sure to use almond milk, or for a little  
  sweeter taste use 100% organic juiced apple juice. The brown banana paired with 
 another fruit will almost always provide enough sweetness.

Healthier Mini Snack Pizzas

Mini Snack Pizzas are the perfect Do-It-Yourself after school snack for your child! Let your kids make them on their own, or enjoy making them together as a fun parent/child activity. Using 100% Wholewheat English Muffins, low-fat or part skim shredded mozzarella, and lean turkey pepperoni, these mini pizzas prove to be a healthy version of your child's favorite snack. Pizza.

Mini Snack Pizzas are great for kids, but there is nothing saying you cannot eat them yourself either! Lazy afternoon? Bachelor pad meal? Midnight munchies? These have satisfied me on more than one occasion.

Healthier Mini Snack Pizzas
(Makes 2 Do-It-Yourself, after school snacks)


Ingredients
1- Light Multi-Grain or 100% Whole Wheat English Muffin - divided
3 TB Spaghetti sauce, Marinara, or Pizza Sauce - divided
1/3 cup Part skim low fat mozzarella shredded or pulled off of string cheese - divided
Turkey Pepperoni Mini’s

OPTIONAL - Various toppings of liking if you choose - green pepper, onion, olive, etc.

Directions
Slice the English Muffin in half, or if pre-sliced, separate.
Toast well in a a toaster or toaster oven. Toasting WELL will prevent sogginess later. 
Spread sauce on the cut side of each English Muffin.
Sprinkle the cheese on the tops of each sauce covered English Muffin
Top with Turkey Pepperoni Minis (Can also use other lean lunch meats like ham)

Place prepared Mini Snack Pizza's back in the toaster oven until cheese melts, or place on a microwave safe place for 10-20 seconds to melt cheese.

Wait 2-3 minutes to eat.

Tangy Beef Fajitas

Tangy Beef Fajitas are one of the best ways to enjoy leftover Pot Roast.

Warm. Tangy. Bold. Creamy.

Do I dare say that these were actually better than the original roast itself?

Dang Diggity! I think I'll make another Pot Roast just so there's leftovers to make these again!

I love that this recipe uses up leftovers.

I scarfed two huge burrito sized ones in one sitting. I couldn't help myself. They were just too darn good!!

Tangy Beef Fajitas

Ingredients
Leftover Pot Roast
Purple Onion
Cabbage
Various colors sweet/bell peppers - (red, orange, yellow, green)
Seasoning Salt
Pepper
Sour Cream - Low Fat
French Dressing - Reduced Fat
Olive Oil, Butter, or Cooking Spray for pan
Flour Tortillas

Directions
-Slice up onion, cabbage, and peppers into strips
-Dice up leftover Pot Roast. Fresh out of fridge and cold it's nice and easy to slice.
-Heat a TB or so of oil or butter, or use spray, in a pan to medium-high heat.
-Once it is heated, toss in the onions, peppers, and cabbage.
-Sprinkle desired amount of seasoning salt and pepper.
-Saute until vegetables are almost tender crisp. 
-Toss in cubed up leftover Pot Roast.
-Stir a couple times and toss around until Pot Roast is heated through and veggies
 are tender crisp. (about 1-2 minutes). I like my veggies with a little crunch left in them.
-Remove from heat.
-Heat tortilla shell in the microwave, on a plate for 10-12 seconds.
-Spread a little sour cream on the warm tortilla.
-Top with the warm veggie/meat mixture.
-Drizzle with french dressing.
-Wrap and ENJOY!

Healthy Peanut Butter Dip

Healthy Peanut Butter Dip is a guilt free way to enjoy peanut butter with fruit, celery, or pretzels. Peanut Butter is great for you, but in small doses. With high calorie and fat contents it is pretty easy to over do it. Especially when you love peanut butter as much as I do.

In this Healthy Peanut Butter Dip, Greek Yogurt provides a smooth texture that doesn't leave you dry mouthed and thirsty like plain peanut butter does. It allows a healthy amount of peanut butter to be stretched to max so you can enjoy that delicious peanut butter flavor for more than just a few bites.

1/4 cup Creamy Peanut Butter = 460 calories
1/4 cup+ Healthy Peanut Butter Dip = 223 calories

This is a great make ahead recipe. I have had my healthy peanut butter dip in these air tight jars for 3 days and it's still fresh as can be. Whip up some of this dip for your next party, brunch, snack time, or your kids after school snack.

 

Healthy Peanut Butter Dip
Makes enough for 2-3 apples sliced in 16 thin slices

Ingredients
1/2 cup Low Fat Plain Greek Yogurt
3 TB Creamy Peanut Butter
2 tsp Organic Agave Nectar

Directions
-Mix all ingredients together until smooth with no lumps.
-Dip thin sliced apples, bananas, strawberries, celery, or pretzels to enjoy.
-Store in an airtight container for up to 4 days
-Use more or less of each ingredient if you desire, but I found the above amounts to be 
 just right.

Cinna-Mini-Buns

Cinna-Mini-Buns are a semi-homemade, mini sized, glazed cinnamon roll that is perfect for this Easter, or any special brunch that you are hosting.

BEWARE: Cinna-Mini-Buns are dangerously too easy to pop in your mouth without thinking. Believe me.

The recipe made 16. My husband ate about 5. There were two of us int he house, and none left. How many Cinna-Mini-Buns did I eat? I'll let you do the math. Ha!

Like I said, Way.Too.Easy.

I suggest you make more than one batch. The first batch will get your families cravings out of the way. The second batch can serve the purpose your first batch was supposed to before it magically disappeared.

Make these Cinna-Mini-Buns.

You will NOT be sorry!

Roll Ingredients

1 tube of 8 crescent rolls

full 1/2 tsp of cinnamon divided in two halves

2 TB butter divided in two halves

1/8 cup brown sugar packed full divided in two halves

Icing Ingredients

1/2 c powdered sugar

1 tsp vanilla

3 tsp sugar free maple syrup

2 tsp almond milk

If you don't have almond milk or sugar free syrup you can use regular milk and syrup

Directions
-Preheat oven to temperature on crescent roll package. (Mine was 375 degrees.)
-First, open your tube of crescent rolls.
-Secondly, unroll half of the dough. (Four crescent rolls).
-Set the second half aside.
-Pinch the seams of the four rolls together to bind them.
-Flip and pinch the seams of the other side.
-Use a rolling pin to smooth out and further seal the four rolls. Flip and roll again, into
 one sheet about 1/8 inch thick.
-Next take 1 of the 2 TB of butter and melt in small bowl in microwave.
-Use a pastry brush to brush 1 TB of melted butter over the entire surface of the rolled
 out dough.
-Next, pinch and sprinkle a full 1/4 tsp of cinnamon over the entire surface of the
 buttered dough.
-After the cinnamon, sprinkle half of the brown sugar over the cinnamon.
-Next, use your fingers to roll up the dough into a tight little roll.
-Use scissors to cut the roll into 8 circles. To make sure they are approximately the same
 size, I cut the roll in half, cut eh halves in half, and then cut the quarters in half.
-Place each roll, cut sides up and down, in non-stick mini muffin tins.
-Repeat above process with second half of crescent roll dough.
-Once all 16 of the rolls are prepared and in the mini tin, place on the center rack of your
 preheated oven and bake for the time instructed on your crescent roll package.
 (Mine said 11-13 minutes. I chose 13 minutes so the Cinna-Mini-Buns were nice and
 golden brown.)
-While the Cinna-Mini-Buns are baking, make the icing.
-To make the icing simply mix the powdered sugar, vanilla, syrup, and milk together
 with a fork until there are no clumps.
-When the Cinna-Mini-Buns come out of the oven, spoon 1 tsp of icing over the top of
 each bun. Let them all sit in pan with icing for 2-3 minutes. Then use a spoon to remove
 and place onto a plate.
-Enjoy warm or if you have the patience, let them cool a bit and the icing will set up and
 crustify a bit when they hit room temperature.

A Few Step-By-Step Pictures

Pinch, flip and pinch again.

Roll, flip and roll again.

Butter

Cinnamon and Brown Sugar

Roll up tightly.

Cut and place in non-stick muffin tin.

All baked! Ready for icing!

Once tsp of icing each!

Remove from pan and enjoy warm or allow icing to set up to room temp.



THERE IS A SPECIAL BUN IN THE OVEN HERE AT COOKIN' AND KICKIN'!

We are excited!

Click HERE, or visit the Kickin' It With Kaela tab to read more about it, and see pics!

How To Make Homemade Whipped Cream

Making homemade whipped cream is so simple! Once you have made it, you will never go back to purchasing whipped cream or Cool Whip again. It is creamy, delicious, and natural. When you make your own whipped cream, there are no preservatives, and little to no sugar. That part is up to you!

Homemade whipped cream will give off the illusion to your guests that you are a master chef. Great! Let them be impressed! They don't have to know that you pulled off something so heavenly with little to no effort at all! It can be our little secret. 

Here is how you make your own whipped cream. 

How To Make Homemade Whipped Cream

Ingredients
-1 to 1 1/2 cups of Heavy Whipping Cream - cold
-Splenda or powdered sugar to taste -  I used 1 packet of Splenda. (Optional)
-1 tsp Vanilla Extract (Optional)

Directions
- Chill mixer bowl and whisk beaters in the freezer for 10 minutes or until cold.
- Take cold Heavy Whipping Cream out of refrigerator and pour it, and the optional
  vanilla, into the chilled mixer bowl.
- Attach chilled whisk beaters, and beat cream on high speed for just a few minutes
  until...Wahlaa! Homemade Whipped Cream!
- Taste. If you don't want it so natural, and would like to add the Splenda or Sugar, whip it
   in now. If you know in the beginning that you will want the additional sweetness, feel
   free to toss it in with the cream and vanilla at anytime throughout the whipping process.

Homemade Whipped Cream is fabulous for Apple Pie, Apple Crisp, Pumpkin Cheesecake, Mango Crisp, Molten Lava Cake, fruit parfaits, banana splits, or as a substitution for anything you like to use whipped cream or Cool Whip on.

Give it a try! I promise you, making your own whipped cream is a cinch! And way tastier than the store bought stuff:)
 

Rice Krispie Hidden Surprise Easter Eggs

March is here, which means Easter is coming! Rice Krispie Hidden Surprise Easter Egg Treats are perfect for your child, (or inner child). While visiting family in Montana, I decided it was the perfect opportunity to make use of the kiddos around the house. Our Niece was more than happy to lend a helping hand. These Rice Krispie Hidden Surprise Easter Egg Treats REALLY excited her. She loved making them with me, as I did her. She was giggling the whole time about how tricky we were hiding candy inside the eggs. She couldn't wait to hand them out to her parents, brother, and uncle, surprising them with the hidden treasures inside.

From the process of creating the Rice Krispie Hidden Surprise Easter Egg Treats, through the consuming of them, a festive and rewarding experience was had by both of us. We had so much fun together. The Rice Krispie Hidden Surprise Easter Eggs were delicious, and while they lasted, they added to the Easter decor around the house.

This is a perfect project to make with your little one today! Go ahead and give it a whirl! It's your choice which "special treasure" to hide inside each Rice Krispie Easter Egg. You can even chose to decorate the outside as well if you wish! Poke sprinkles all over the outside, or decorate with icing and sprinkles. Heck, if you are a chocolate fan, you could even coat the outside in white chocolate so you have a clean white slate to work your art on. Possibilities are endless!

*The only steps I needed to really help with was the melting of the butter and marshmallows in the beginning and the sealing of the egg at the end. Otherwise kids can do everything else!

 

Rice Krispie Hidden Surprise Easter Eggs
Recipe Source: Rice Krispie Website

Ingredients
12 plastic snap apart 3x2inch Easter Eggs
3 TB butter
4 cups mini marshmallows
6 cups of Rice Krispie Cereal
1/2 c candy of your choice. We chose Sweet Tart jelly beans, and various sprinkles

Directions
-Wash hands
-Pour candy in a bowl.
-Clean inside of plastic egg shells.
-Spritz a little cooking spray inside each egg shell and use finger to whirl around to coat
-In a large pan melt butter over low heat
-Add mini marshmallows and stir continually on low heat with butter until just melted
 smooth
-Remove from heat and add to cereal
-Stir until evenly coated
-Spritz hand with cooking spray and rub hands together to "grease" them up
-Fill each egg half with approx 1/4 c Rice Krispie mix. Pack it tightly and use fingers to
 burrow a little hole into each half.
-Once all of the egg halves are packed, take one bottom half of egg and one top half of egg
 and remove Rice Krispie treats from both.
-Fill bottom half with candy of your choice. My little helper chose 2 jelly beans, and two
 different types of sprinkles.
-Place top half on top of bottom half and seal with fingers using the pinching motion.
 Because the top half which was hollowed out didn't get filled with candy, there is room
 for the candy to make a little noise when the egg is shook.
-Place filled and sealed Rice Krispie Easter Egg back in the plastic egg until ready to
 eat/serve.

*If desired, poke a few sprinkles on the outside of the egg to decorate before storing.
*Or, use icing to decorate. (Store in Tupperware rather than plastic egg.)
*Or, dip egg in white chocolate covering entirely. While chocolate is still wet cover in
 sprinkles, or when it is hardened, decorate with colored icing. (Store in Tupperware rather
 than plastic egg.)

Green Chocolate Mint Pie

Green Chocolate Mint Pie is an easy starter pie for the novice foodies out there who want to impress their guests. It's also a nice fast throw together pie for the experienced foodie who just doesn't feel like baking but wants something delicious in a pinch.

This Green Chocolate Mint Pie features a rich and thick chocolate ganache, layered between a graham cracker crust and fluffy, creamy green mint topping. Grandparent, Parent, and Husband approved, this Green Chocolate Mint Pie reminded the two generations above me of something called Grasshopper Pie. When I googled Grasshopper Pie Recipe, the two were very similar. If you are a Girl Scout thin Mint type, or an Andes Mint person, you will probably dig this chocolate/mint combo too!

Enjoy this Green Chocolate Mint Pie with a bold cup of coffee this Winter. Make it for St. Patrick's Day too! The green color is perfect for it!

*Please excuse my lack of photo skills. I am on the road and don't have everything I need with me to make great pictures.

*I've also considered cutting the whipped green topping in half and doubling the chocolate for a thicker chocolate layer if I had huge chocolate lovers in the house. But it is also great the way it is!

Green Chocolate Mint Pie
Slightly adapted from Very Best Baking

Ingredients
1 cup semi sweet chocolate mini morsels
1 can (12 oz) Carnation Evaporated Milk
1 TB butter
1- 9 inch, (6 oz)  graham cracker crumb crust (Or chocolate crumb)
1- package (3.4 oz) vanilla instant pudding and pie filling mix
1/4 cup water
1 tsp peppermint extract
5-6 drops green food coloring
1- 8oz container whipped topping thawed and divided
Additional chocolate mini morsels

Directions
-Microwave 1 cup morsels and 1/3 cup evaporated milk in med uncovered bowl on high for 45
 seconds.
-Stir until smooth
-Stir butter in until melted, and smooth
-Pour smooth mixture into crust
-Pop in the fridge until cooled. (About 20 minutes)
-Meanwhile, beat remaining milk, pudding, water, peppermint extract, and 3 drops of green
 food coloring in a medium bowl until smooth and thickened.
-Gently stir in 2 cups of the whipped topping and the remaining drops of food coloring.
-Stir gently until smooth.
-Spoon over the top of the chocolate layer. Smooth out.
-Chill in fridge for at least 2 hrs to set up. Keep chilled until ready to serve.
-When ready to serve, spoon the remaining whipped topping into the center of the pie.
-Sprinkle with the additional mini morsels.
-Slice and enjoy!

Paula Deen's Frito Corn Salad

Paula Deen's Frito Corn Salad is a quick and easy salad that can be thrown together in no time. I ran across it on Pinterest. Sometimes, I find Pinterest recipes to be total flops, but when I saw Paula Deen's name on it, and verified her involvement through many blogs, I decided to give her ole Frito Corn Salad a whirl. After all, there is nothing I haven't tried of Paula Deen's that wasn't good.

Healthy? Probably not.

Delicious? Definitely!

I made Paula Deen's Frito Corn Salad when Dan and I were visiting 3 of my siblings in Fargo, ND. Everyone loved it. Adults and kids alike. I was reminded by my brother more than once to "blog it". So here it is!

Easy Peasy Lemon Squeezy! This can be made ahead of time, and whipped up in no time!

Paula Deen's Frito Corn Salad
Source: food.com

Ingredients
2 (15 ounce) cans of whole kernel corn, drained
2 cups grated cheddar (I used 3 cheese blend that I had already)
1 cup mayonnaise ( I used mayonnaise made with lime. I liked it.)
1 cup chipped green pepper
1/2 cup chopped red onion
1 (10 1/2 oz) bag Chili Cheese flavored Frito Corn Chips

Directions
Mix the first 5 ingredients and chill until ready to serve.
Immediately before serving, coarsely crunch Chili Cheese Frito Corn Chips and mix into the chilled salad.
Enjoy and share the ever delicious Paula Deen's Frito Corn Salad!

*If you think you and your guest will not eat the whole salad in one sitting, split the salad in half and the chips in half and only add half the chips to half the salad. Stir and serve. Store second half of salad and second half of chips until ready to use.

Cherry Cheesecake Dip

This quick and easy Cherry Cheesecake Dip is perfect for Valentine's Day or any day! It takes just minutes to whip up, and can conveniently be made ahead of time if you are on a tight schedule. Double the recipe for a 9x13, or use the one below for an 8x8.

 

It threw me off a little that I couldn't pack the Graham Cracker Crumbs down to make a nice hard crust, but in the end it all made sense. The "hard" crust is the Graham Crackers that are used to dip. The crumbs, simply provide an easy sliding dip when eating. It scoops out perfectly with crumbs on the bottom to slide it on out.

 

Enjoy Cherry Cheesecake Dip this Valentine's Day. And then experiment with Apple, Blueberry, etc. I know I will! Happy Valentine's Day!

 

Cherry Cheesecake Dip
Recipe slightly adapted from The MOMager

Ingredients
1 box of Cinnamon and Sugar Graham Crackers (14.4 oz)
1/2 a 7oz jar of Jet-Puffed Marshmallow Creme (approx. 3.5 oz)
1/2 a brick of Cream Cheese softened. (4 oz)
1 tub of Cool Whip (8 oz)
1 can quality cherry pie filling. I used Duncan Hines Wilderness Original Country Cherry (21 oz)


Directions
-Remove all three sleeves of graham crackers from the box.
-Open one sleeve of crackers and use a Ziploc bag and rolling pin, or your food processor to
 crush half a sleeve of Graham Crackers to crumbs. Set the other half of crackers aside with the
 other two sleeves.
-Pour the Graham Cracker crumbs into an ungreased 8x8 pan. Spread it out to make an even
 layer over the bottom.
-Next place the softened cream cheese and the marshmallow fluff in your mixer. If the cream
 cheese is not softened soften it in the microwave for just a FEW seconds at a time.
-Whip the softened cream cheese and the marshmallow fluff in the mixer together until blended
 together well with no chunks.
-Using a hand held spatula, stir the whipped cream a little at a time into the cream
 cheese/marshmallow mixture until it is blended evenly throughout and smooth.
-Next spoon the cream cheese mixture in huge globs onto the loose graham cracker layer. Place
 the globs around the edges, corners, and one in the middle if you have any left.
-Use a rubber spatula to gently spread the mixture to make an even layer. If you are not gentle
 enough, you make pick up the graham crackers and make a mess of it. (Similar to spreading
 frosting on a crumbly topped cake.)
-Next open your can of Cherry Pie Filling and spoon the mixture out onto the cream cheese
 layer in globs. Once it is all scraped out of the can, spread it evenly to make a nice top layer on
 the Cheesecake Dip.
-Cover and refrigerate until ready to serve.
-Can be made up to 2 days ahead of time.
-Break up the remaining 2 1/2 sleeves of Cinnamon and Sugar Graham Crackers. Use them for 
 scooping the dip.

Valentine French Toast

This Valentine's Day use a basic heart shaped cookie cutter to turn regular French Toast into something special.  It will convince your sweetie you are super sweet.

French Toast
Heart Shaped French Toast for Valentine's Day

Ingredients
1 large egg
1/4 cup milk
1/8 tsp vanilla
1/8 tsp cinnamon
2-3 slices of bread depending on thickness

Directions
In a bowl whisk all ingredients except bread until well blended.
Heat your griddle to medium heat or 375 degrees
Use a cookie cutter to cut bread into desired shapes
Spray the griddle with cooking spray or grease with vegetable oil or butter
Dip bread into egg mixture so it is coated on all sides
Place on heated griddle
Cook about 4 minutes on each side OR until golden brown. (Check occasionally)
Serve hot with butter, syrup, and/or a dusting of powdered sugar.

Red Velvet Cupcakes

Nothing screams Valentine's Day like a beautiful homemade Red Velvet Cupcake! This Red Velvet Cupcake recipe is my absolute favorite! I have a soft spot for Red Velvet as it was Dan's chosen flavor for our wedding. These Red Velvet Cupcakes are extremely moist and flavorful. This is the only recipe I use.

Dan and I donate annually to a wonderful organization called Teammates For Kids. This foundation was founded in 1999 by Country Music Legend Garth Brooks and Bo Mitchell. This organization helps benefit kids in need. At the Teammates For Kids appreciation weekend for the athletes a few years ago, Garth's wife, Trisha Yearwood, gave each athletes wife one of her cookbooks. She was kind enough to sign them when we met her too. Both Garth and Trisha really are two down-to-earth individuals who have built an amazing foundation. And hey! The woman knows her way around a kitchen. Double bonus for Garth.

Anywho, I got this Red Velvet recipe from Trisha's cookbook. I used it once and have never looked back. Her recipe is for a cake, but changing the bake time easily converted the recipe to cupcakes.

Red Velvet Cupcakes
Recipe from Trisha Yearwood's - Home Cooking with Trisha Yearwood

Ingredients
2 1/2 cups flour
1 tsp baking soda
1 teaspoon salt
2 tsp unsweetened cocoa powder (I used heaping tsp)
2 cups sugar
2 large eggs
1 3/4 c vegetable oil
1 cup buttermilk (or I used 1 cup milk with 1 TB lemon juice let sit 5 min before using)
1 tsp vanilla
2 oz red food coloring (I only used 1oz and they looked great!)

Directions
-Preheat the oven to 350 degrees.
-Line cupcake tins with cupcake liners or spray tins with baking spray.
-Sift together the flour, baking soda, salt, and cocoa. Set aside.
-Mix sugar and eggs in mixer bowl.
-Slowly add oil to egg mixture and mix slowly until blended well.
-Add the flour mixture a little at a time alternating with the buttermilk, beginning and ending with the flour and
 mixing well after each addition.
-Stir in vanilla and red food coloring.
-Fill each cupcake paper or tin 2/3 full with batter.
-If you only have enough tins to bake cupcakes in shifts, cover and refrigerate the remaining batter 
 while the first cupcakes bake. Then add an extra 2 minutes or so to the baking time of the next 
 batches.
-Bake cupcakes in center rack of oven for 18-20 minutes or until done when springs back when tapped on
 the tops and tested with a toothpick. (Toothpick poked in center and pulled out clean.)
-Remove from oven and let cool in pans for 5 minutes.
-Remove cupcakes from tin and allow to finish cooling to room temp on a wire cooling rack.
-Once the cupcakes are cooled, store in an airtight container until ready to frost.
-Frost with your favorite vanilla or cream cheese frosting.
-Store in airtight container until ready to serve.

*I made heart toppers by melting colored candy melts, putting the melted mixture in a small Ziploc, cutting small corner off the bag and squeezing our the mixture in designs onto waxed paper. Cool to harden, and then use on cupcakes.

*These are great make a head's as they stay moist and delicious for days.
 

Egg-In-A-Hole

     

     Sometimes it's the simplest things that take your taste buds back in time, making even a grownup grin. Egg-In-A-Hole does that for me. It did for Dan too when I made it for him. I'm not sure if he was smiling because his Egg-In-A-Hole took him back, or because he thought I was nerdy cutting it into a heart shape for him. But I did get a smile none the less. I'll take it.

     Many of you can relate when it comes to the good ole Egg-In-A-Hole. As children it never occurred to us that it was just a simple egg and toast. For some reason when our Mother cut a hole in the center, fried an egg in it, and made the bread buttery-crisp like a grilled cheese it was something special. We were convinced she was genius!

I suppose if all of us got that excited over "just an egg and toast" then she WAS a genius now wasn't she.

     Bring old memories into your kitchen, and create new ones for your family by making Egg-In-A-Hole for breakfast! Your kiddos will think you are pretty crafty. Choose a simple round cookie cutter, or use a heart or star. I used a heart. These would be perfect for a healthier Valentine's Day Breakfast. 

Egg-In-A-Hole
Old American Favorite

Ingredients

Bread

Egg

Butter - soft and spreadable

Salt and Pepper

Directions

-Use a cookie cutter to cut a hole in the center of a slice of bread. (round, heart, star, etc)

-Turn pan on stove to medium/high heat as you would for a grilled cheese or to fry an 

  egg.

-Use a butter knife to spread soft butter on to both sides of the bread and the bread cut 

  out.

-Lay the buttered bread in the heated frying pan. Crack egg into hole.

-Lay bread cutout into pan as well.

-Salt and Pepper egg if desired.

-After a couple minutes, check for browning like you would a grilled cheese by lifting the 

  corner with a spatula.

-When the bread is toasted dark golden brown on the bottom, use the spatula to flip the 

  Egg-In-A-Hole.

-Flip the bread cutout at this time too.

-Turn the heat down a tiny bit as the second side always seems to toast a little faster.

-Check the second side for browning just the same as the first.

-When it is done to your liking, remove the Egg-In-A-Hole, and the buttery crisp cutout  

   from the pan onto your plate. 

-Enjoy your Egg-In-A-Hole on it's own or with a splash of salsa or hot sauce. 

*If you are looking for a sunny side up egg, add the egg after the flipping of the bread so 

   that one side is already toasted by the time you add your egg. 

Chocolate Covered Cherries

     Chocolate Covered Cherries are a classic. Who knew they were so easy to make yourself? This Chocolate Covered Cherry recipe is easy to make and perfect for your Valentine. Make them a couple weeks before you plan on eating them. Stow them away and forget about them. Do set a reminder on your phone or calendar though, so you don't forget about them when the time comes.

     I never really liked Chocolate Covered Cherries growing up, but I am not sure if that was because I was young and picky, or because they were store bought. Either way, I made them myself this time and they sure are yummy!

     YOU can make Chocolate Covered Cherries at home too with this simple recipe! Nothing shows your Valentine how special they are like a good ole' fashioned homemade Chocolate Covered Cherry you made yourself. While you are at it, you might as well use a blind fold and feed it to them. Why not!?!? That is what Valentine's Day is all about! Rrrrromance!... And Chocolate Covered Cherries of course.

Chocolate Covered Cherries
Scaled Down From: Better Homes and Gardens, New Cook Book, Celebrating the Promise, Limited Edition.

Makes approximately 20 cherries.

Ingredients:
1- 10oz jar maraschino cherries with stems.
1 TB butter softened
1 TB white corn syrup
2/3 cup powdered sugar
1- 7oz container of Bakers Dipping Chocolate

Directions:
-Lay cherries out on a paper towel for a couple hours to drain and dry a bit.
-Don't discard the cherry juice. Keep it in the fridge for one of those mixed drink nights;)
-Line a baking sheet with waxed paper and set aside.
-In your mixer put the butter and syrup. Mix until blended a bit.
-Next, slowly mix in your powdered sugar.
-Leave blender running until butter, syrup, and powdered sugar are blended well and
 have made a smooth texture.
-If the mixture is too soft to work with, cover and chill for a bit.
-Using a 1/2 a tsp, scoop 1/2 tsp amount of mixture out of the bowl.
-Use your fingers to work the mixture around one of the cherries.
-I found using my pointer finger and thumb to pat it down to a little pad worked well. 
 Then I just wrapped it around the cherry and worked it with my fingers to cover.
-After each cherry is wrapped with powdered sugar mixture, set it on the waxed paper
 covered baking sheet.
-Chill in fridge for 1-4 hours or until firm.
-Melt your dipping chocolate according to directions.
-Remove the cherries from the fridge and begin to dip.
-Dip each cherry by holding the stem and dipping one at a time into the chocolate.
-BE SURE TO COMPLETELY COVER EVERY PART OF THE CHERRY WITH
 CHOCOLATE SO THE JUICES AND GOODIES DON"T SNEAK OUT LATER ON
 DOWN THE ROAD.
-Set each chocolate dipped cherry back onto the waxed paper lined baking sheet, stem
 side up.
-Let cherries stand until coating is well set.
-Once they are well set, store in an airtight container tightly sealed, in a cool, dry place
 for approximately 2 weeks before serving.
-Set a reminder on your phone or calendar so you don't forget about them up in your
 cupboard:)