Mini S’mores Cups

What isn’t there to love about s’mores? Oh, yeah. The mess they make! I know the messiness factor is part of the experience of s’mores, but for some folk (like me) it can be too much. Alas! A recipe has been crafted to fit all the neat freaks needs for the ooey gooey match of marshmallow, chocolate, and graham crackers.

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Mini S’mores Cups

You’ll need:

  • 1 box brownie mix of your choice (plus ingredients as directed on the box)
  • Mini Graham Cracker Pie Crusts (I used 3 packages of 6)
  • Mini marshmallows
  • Chocolate chips
  • Crushed graham crackers

You will:

  • Preheat oven to 350 degrees Fahrenheit
  • Fill the cups with about two spoonfuls of mix. You don’t want them too full or they’ll spill over when they cook.
  • Top with a handful of marshmallows, chocolate chips, and crumbled up graham crackers
  • Bake for about 25 minutes, remove, and add a few more marshmallows
  • Cook a few more minutes until the new marshmallows are toasted.
  • Serve warm!

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My only problem with this recipe is that I bought an entire box of graham crackers and only used two pieces of the crackers. The same for the chocolate chips; I didn’t use very many. But having leftover marshmallows, chocolate chips and graham crackers is defiantly not a bad thing. I’m sure they’ll be gone by Sunday night! I can’t stop myself from snacking on all of those things. So yummy! The goods far outweigh my irritation with my leftover ingredients. They’re quick, easy, and basically mess free. If you have kids, I’m sure this would be a great recipe to try for a good dessert or treat! And due to the mess-free nature of the process, I’m sure they could help prepare!

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Buffalo Chicken Dip

I’m really late to this buffalo chicken dip train, but at least I’ve finally hopped on! This was one of the dishes we had this weekend with our finger-food frenzy meal. My mom was like, “Hey have you heard/seen any recipes for buffalo chicken dip?” And I was like, “THE INTERNET LOVES THAT STUFF!”. So we made it & I’m in love. It’s all I think about. I dream about this dip. I dream of myself lounging on a chair with Michael Fassbender feeding me this dip… because Michael Fassbender is a gentleman who feeds his lady amazing buffalo dip.

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Buffalo Chicken Dip

You’ll need:
– 1 package of cream cheese, softened
– ½ cup buffalo hot sauce (Franks is the best!)
– ½ cup ranch dressing
– 2 cups shredded cooked chicken (about 3 breasts)
– ½ cup shredded cheese

You will:
– preheat oven to 350 degrees
– combine all ingredients in a baking dish
– bake for 20 minutes, or until heated through; stir

That’s it! Oh, and when Michael Fassbender feeds me this dip, he does it on some tortilla chips. This dip is perfect for every day eats, but it is defiantly a good party food! We don’t do sports, but I can see why this is a football party dish. Instead of serving this while watching a sport I don’t understand, I can totally see me making this for Brandon (YOU THOUGHT I WAS GONNA SAY MICHAEL FASSBENDER) and binging out watching some Netflix movies or playing some video games.

However you enjoy your dip… and more importantly, with whomever you enjoy your dip with… this stuff is what dreams are made of.

Veggie Pizza Cups

The first time my mom made veggie pizza, I was apprehensive. Vegetables? Ew! A few years have passed since then and I love veggies of all shapes and sizes. Veggie pizza is one of my favorite finger food type dish that she makes, however, it can be so messy! This weekend Brandon, me, and my mom all had a day off and my mother and I decided to cook nothing but finger foods! We had a feast for kings! I knew I wanted veggie pizza, but I wanted something more convenient and easier to eat.

I did a quick google search and found the recipe we used as inspiration for our veggie pizza cups. My mom does not follow recipes and hates listening to cooking rules (maybe it’s because she is used to being the boss and not listening to anything anyone says… or maybe it’s just because she’s a mom). We used this recipe as a base, but the recipe below is modified to make the cups a quick and easy bake that keeps all your toppings from falling off!

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Veggie Pizza Cups

You’ll need:
– 1 package of crescent rolls
– 1 package of cream cheese, softened
– 1 cup sour cream
– 1 package of powdered ranch dressing mix
– ½ teaspoon garlic powder
– chopped veggies of choice (we use carrots, cucumbers, cauliflower, broccoli and tomatoes)
– shredded cheese (we just use cheddar!)

You will:
– preheat your oven to 350 degrees farenheit
– cut the crescent roll into sections
– press the sections into the bottom of a greased muffin tin to make little cups. be careful not to over make the cups or you won’t be able to put any of the mix and toppings in.
– bake for 10-12 minutes or until they turn a golden brown color
– in a small or medium sized bowl, beat your softened cream cheese and then add sour cream, ranch mix, and garlic powder until it is mixed together well
– chop up your veggies to the size you prefer
– let the cups cool for a few minutes once they’re out, then spoon the ranch mix in the cups
– fill the cups with the veggies and cheese
It took us a minute to figure out how to make the cups. Just experiment! Figure out what works best for your cup-making abilities. Also, when you’re spooning the ranch mix in make sure you don’t overfill. We left a little bit of an indentation in the middle so we could put the veggies in and they wouldn’t fall out.

We still had a lot of the mix left out, so you could double the recipe by just getting another pack of crescent roll. Since we didn’t have any more crescent rolls left, we used tortillas and spread the mix out and sprinkled the leftover cheese and veggies and rolled them up. We got 3 veggie tortilla roll ups out of it (and we really slathered the ranch mix on), so that should give you an indication of how much is left over! I would recommend actually using two packs of the crescent rolls. I know the next time we make these (and believe me, we will) I’m going to get two packs of crescent rolls.

Just a FYI- while writing this I got an insane craving for the veggie cups and texted my mom to see if she had any leftovers for me to come steal… nope… all the veggie pizza is gone. GUESS WE GOTTA MAKE ANOTHER BATCH, FOLKS!

And another FYI- go to my husband (and occasionally my) YouTube account! We do a bunch of videos, but are starting a movie review thing-y. Our first review is out and needs eager eyes to watch it.

Copycat Chick-fil-A Chicken Bites

It’s been nearly two weeks since I’ve done a post! I have cooked in the past two weeks- don’t think I let my husband starve. I’m just growing increasingly more frustrated with my inability to photograph food. A) I use my iPhone camera and B) I typically cook dinner at 10 pm and there is no natural lighting. I know from personal experience that if the picture isn’t good, I’m not very likely to try the recipe. My goal with the blog is to share ALL the good foods, so terrible pictures don’t help very much.
I decided that these chicken bites deserved a post, even with a bad picture. Full disclosure, Brandon and I have never had Chick-fil-A, so I don’t know what to compare these to. But! They are delicious little chicken bites!

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Copycat Chick-fil-A Chicken Bites

You’ll need:
– 2 large chicken breasts, diced
– ¾ cup milk
– ¼ cup dill pickle juice
– 1 egg
– 1 ¼ cups flour
– 2 tablespoons powdered sugar
– vegetable oil
– salt and pepper

You will:
– Whisk together the egg, milk and pickle juice and pour it into a large bowl or big ziplock bag
– Add the chicken and let the pieces sit for 2-4 hours
– Combine flour, powdered sugar, salt and pepper (just a few pinches) in a large ziplock bag & shake to combine all the ingredients
– Add the chicken chunks to the bag and shake to coat the pieces completely
– Heat oil in a large skillet on medium high (make sure it sizzles and doesn’t pop when you add your pieces)
– You will cook the chicken in a few batches, as not to overcrowd the pan, so add the first batch and cook until golden brown on one side, then turn to cook the other
– Remove chicken to a plate
– Add more oil and cook the next batch, repeat if necessary

So on my first batch; I adhered to the recipe which said 3-4 minutes on each side. As you can see, some of my pieces got um… crispy. They still were delicious, which speaks to the tastiness of the recipe. I should know better by now that I know how my oven cooks and sometimes 3-4 minutes is way too long for my hunk of metal. Just be alert when cooking these things!
I totes cheated with cooking and brought home fast food fries and honey mustard from work. My work schedule has been crazy and I haven’t had time to cook, so even making part of dinner was a big victory for me. I’ve got a few more weeks of a crazy schedule ahead of me, and I’m hoping our bellies don’t suffer!

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin baked goods can only be a sign of one thing- fall. Fall is my absolute favorite season. Cold mornings, the smell of the crisp air, leaves changing, Halloween, getting to cuddle up in a nice warm blanket, apple cider, and of course PUMPKIN EVERYTHING. I am very picky about my pumpkin products. I do not like pumpkin pie. I’m not a big fan of pumpkin spice lattes. But I love the smell of a good pumpkin candle burning… and select baked goods.

My sister and I tried out a variation of this recipe last year. I think this year they taste a thousand percent better. Sorry, Alli! These creamy and fluffy cupcakes with their ooey gooey cream cheese frosting are to die for, and I think I might eat them all myself tonight. I like to overstuff my cupcake liners so my goodies puff up nice and big when they’re cooked. Unfortunately, that means I get less yummy cupcakes. This recipe only made 18 cupcakes for me, but I think it was supposed to yield 24. This is defiantly a recipe to double up!

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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Adapted from Kraft Recipes

You’ll need:
– 1 box spice cake mix
– 1 cup sour cream
– 1 15 oz. can pumpkin
– ¼ cup vegetable oil
– 3 eggs
– 1 package cream cheese, softened
– ¼ cup butter, softened
– 1 teaspoon vanilla
– 1 16 oz. bag of powdered sugar
– 1 ½ tablespoon cinnamon

You will (for cupcakes):
– Heat oven to 350 degrees
– Beat together cake mix, sour cream, pumpkin, vegetable oil, and eggs
– Spoon into paper lined cups
– Bake for 20-22 minutes, or until a toothpick comes out clean
– Cool completely before frosting

You will (for frosting):
– Beat cream cheese, butter, and vanilla in a bowl with mixer until blended
– Gradually beat in the sugar
– Blend in the cinnamon
– Spread over the cooled cupcakes

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I love piping my frosting on my cupcakes, but this frosting is totally not the kind you pipe. My disappointment with my inability to fancily frost my cupcakes aside- these bad boys are a success! They satisfy my need for pumpkin flavored things without being TOO pumpkin-y. If you or a family member is weary about pumpkin flavoring and is picky about tastes and textures, try these out! There is a great balance of flavor that makes them perfect for anyone and everyone!

Taco Bake (Hassle-free walking tacos!)

Brandon and I just got back from our belated honeymoon in Philly. It was fantastic! I will be posting a blog about it and all the fun we had. We are still in the woes of post-vacation. Work is dragging and we’re overall grump-butts to everyone. I’m also going through husband withdraw. It was a treat getting to spend 6 whole days with him! We’ve been back at work for 3 days now, and they’ve been miserable. And somehow, the laundry fairy didn’t stop by the house when we were away, and I have an unnatural amount of clothes to clean.

I first heard of this recipe when my mother-in-law texted me some pictures of it. Cruel! It looked so tasty I almost drove two hours to steal it from her. I jotted it down in a book so I’d remember to try it… but like most things go, I completely forgot about it. When I was on Pintrest the other day, I spotted it again! I was quick to put it on my actual grocery list so I wouldn’t forget.

This is a quick, tasty, and easy meal! If you’re cooking for more than 3 people, or you like having leftovers, I would suggest doubling the recipe. This bake is PERFECT for work events and family outings because it is a hassle free, non-messy walking taco. Try it out!

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Taco Bake

You’ll need:
1 lb. ground beef
1 pkg taco seasoning
2/3 cup water (for seasoning)
1 bag chili cheese corn chips
1 can cheddar cheese soup
½ cup milk (for soup)
1 bag shredded mozzarella
Toppings as desired

You will:
Brown beef, drain, and add the seasoning and water
Pour enough corn chips to cover the bottom of a pan (I used a 9×9 pan)
Top with taco meat
Combine soup and milk in saucepan and heat until smooth
Top taco meat with cheese sauce
Add a thick layer of mozzarella cheese to the top of the mixture
Bake at 350 for 10-15 minutes, or until top layer of cheese is melted
Serve over lettuce with desired toppings

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I didn’t serve this with any toppings, but I wish I would have. It completely slipped my mind at the store. Still, this was delicious even sans sour cream and lettuce and all the extras!

Trust me when I say it is a delicious and hassle free walking taco. The bottom chips get a little soggy, so I added a few chips to my bowl after it was done cooking to give me an extra crunch. If soggy chips completely freak you out, I’d suggest doing a very light layer of chips in the bottom of the pan and then loading up your bowl after it’s done with fresh crispy chips!

Chicken & Cheese Casserole

I told you something good was cooking in the oven! I couldn’t wait to share the recipe with everyone. This casserole is quick, easy, and delicious. I loved it and my hubs loves it, so its a no-brainer to keep this recipe in my big red book. So what is it exactly that I’m raving over? Chicken and cheese! In a casserole! Together! Need I say more? 

 

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Chicken & Cheese Casserole 

You’ll need:
2 boneless skinless chicken breasts, diced
1 large can of cream of mushroom soup
3 cups elbow noodles, cooked
1 bag cheddar cheese
2 cups milk

You will:
• Preheat oven to 350 degrees
• In a large casserole dish or pan, combine all ingredients, mixing well
• Cover and bake for 35-45 minutes
• Remove the cover and bake for an additional 10 minutes

 

I adapted this recipe from a weight watchers recipe I saw online somewhere. Brandon told me it needs bacon and ranch, so the next time I make it, I plan on tweaking it a little bit more. We’ll see how that turns out!