Blueberry Sour Cream Coffee Cake.

Absolutely delicious. My husband came home and ate 1/4 of it instead of dinner.

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries

1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners' sugar for dusting


Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
4. Bake for 55 to 60 minutes (may take longer if using frozen blueberries) in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Apple-Cinnamon French Toast

Oh Wow, did this turn out good!!!! I LOVE french toast but rarely make it because I like the outside to have a crisp to it and the way I made it, it never did. Then, I was inspired after reading a similar idea and created this. It was crispy on the outside, soft on the inside and full of flavor!!!!

In a wide dish, add 8 eggs, a little milk and sprinkle with cinnamon. Beat well together. In a freezer bag, put in a few cups of apple-cinnamon cheerios. Seal bag and crush into a powder. (I rolled the bag with a rolling pin several times on each side and it worked great!!) Put this mixture in another wide dish.

Heat a little oil (or left over bacon grease! Yum!) in a pan. Dip both sides of a piece of bread in the egg mixture. Then, dip both sides in the crushed cheerios.

Fry in the pan a couple minutes on each side until golden brown. This will do about 12 pieces of bread. Serve immediately and top as desired with butter, syrup or your favorite toppings! Heavenly!!!!

Pumpkin Chocolate Chip Bread

Another great recipe from My Kitchen Cafe.

LOVED IT!

*Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.

*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)

2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.

Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

Pumpkin Spice Whoopie Pies...

from recipes.com

I have no idea how I have never had these before!!!  A friend brought them to a halloween party last night and I had to have the recipe!!!  These are definately delish!!

Ingredients:

1 cup canned pumpkin

1/3 cup butter, softened

1 package, 2 layer sized, spice cake mix

2 eggs

1/2 cup milk 

1 recipe marshmallow-spice filling (see recipe below)

Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined. 

Directions:

1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.


**I have made these now twice without waiting the 24 hours...I just make them then eat them :) they turned out exactly the same!

Apple Cake!!

Here is a super yummy and easy recipe to use up some of those apples!! From Allrecipes.com (called Apple Cake IV)

Ingredients:
5 apples- peeled, cored and sliced
2 cups all purpose flour
1/2 tsp salt
4 tsp. ground cinnamon
4 tsp baking powder
4 eggs
2 cups white sugar
1 cup vegi oil
2 tsp vanilla extract
1 cup chopped walnuts (optional)

Topping:
4 tsp. white sugar
1 tsp ground cinnamon

(As a note, I sliced and then diced the apples into tiny bits instead of just slicing. I also omitted the walnuts and doubled the topping....)

1) Preheat oven to 350 deg and lightly grease and flour a 9X13 pan.

2) Sift together the flour, salt, cinnamon, baking powder, set aside

3) In a large bowl, beat eggs and sugar for 15 min. on high speed with an electric mixer (I got impatient and stopped after 5 min. and it was fine.) Add oil and blend in.

4) add flour mixture and mix well. Add vanilla. Fold in apples and walnuts. Pour batter into 9X13 in pan.

5) In a small bowl, mix the sugar and cinnamon for topping. Sprinkle over cake

6) Bake at 350 deg for 50-60 min. or until a toothpick inserted into middle comes out clean.

Enjoy!!! It was veeerrrrryyyy tasty!

Pizza Dip!!!!

This Dip has become a favorite among my friends for girls nights, baby showers, and parties!  Its so easy and is definately a crowd pleaser!

1 jar pizza sauce (not spaghetti sauce)

1 8oz. block cream cheese, softened

1 package pepperoni chopped

1 can chopped olives

2 cups mozzarella cheese

• Preheat oven to 350 degrees.
• grease baking dish.
• mix all of the ingredients, leaving about 1/2 cup of mozzarella left for topping
• cover with foil and bake for 30 min.
• remove foil and add remaining mozzarella and BROIL for 5 min.
• Serve with french bread!!

***MAKE SURE TO SOFTEN THE CREAM CHEESE...I PUT IT IN THE MICROWAVE UNTIL EXTREMELY SOFT.

BBQ Pulled Pork Sandwich...

I love a good crock pot recipe!  This recipe is from My Kitchen Cafe and it was delish.  I have never used liquid smoke before and it really made a difference!!!

3 to 4 pounds boneless pork shoulder (I used boneless pork loin!)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke (found by the bbq sauces)
2 cups barbecue sauce

Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.

Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

Yummy Jello Salad!

this is one of those easy crowd pleasers! perfect for a party or bbq!

2 big containers of regular cool whip

1 (20oz) can of crushed pineapple drained 

Half a bag of mini marshmallows

1 big box of strawberry jello powder

 

Empty containers of cool whip into a large bowl and add jello powder, mix thru. Then add drained crushed pineapple and mix thru. Then add the mini marshamallows and mix thru. You can also add chopped up strawberries, really yummy that way! Put in fridge to chill for 2 hours before served

 

Chicken Salad Sandwich!!!

A friend of mine made this for Bunco last year and I have been thinking about it ever since :).  Its delish served on croissants and makes a huge batch! Enjoy!

1/2 cup Ranch Dressing
4 cups cubed chicken (I use the canned chicken from costco found with the tuna cans)
2 cups mayo
1tsp salt
2 TBSP Lemon Juice
2 cups grapes halved
2 cups cucumber peeled and diced
1 cups celery diced
12 oz bag spiral macaroni cooked

Mix it all together and refrigerate. It's best if you make it the night before. A single batch serves a bunch of people.  Serve on Croissants!!!!

Cowboy Caviar

(pic from Little Birdie Secrets)

I saw this recipe on Little Birdie Secrets.  It was really good, Super easy to put together and a nice cool treat for these hot summer months!!!

Cowboy Caviar
1 can corn
1 can black beans, drained
3 large tomatoes, chopped
3 large avocados, chopped
2 Tbs chopped green onions
1 package dry Italian dressing
2 Tbs olive oil
1/4 cup white vinegar
3 Tbs water

In a large bowl mix corn, peas, tomatoes, avocados and onions. In another bowl mix the dry Italian dressing, olive oil, vinegar and water. Pour the dressing over the vegetable mixture and toss until evenly coated. Serve with tortilla chips.

Jello

This was a great new JELL-O that the kids loved.

1 3 oz package Strawberry Jell-o
1 cup orange sherbet
Cool whip

Add 1 cup boiling water to jello. Stir 2 min. or until completely dissolved.
Stir in sherbet until melted. Pour into individual cups or bowls. The original recipe says 4 martini or wine cups.

Refrigerate 2 hours or until firm. Top each with 1 TBSP cool whip just before serving.

Makes 4 individual servings. I doubled the recipe to feed my family.

Next time I might try pineapple or lemon sherbet for fun.

Zucchini and Potato Bake

This isn't the healthiest recipe to make with zucchini, but its really good!  This one is courtesy of my grandmother who never seems to have actual measurements with her recipes...which scares me!  But this one was easy and great for my over flowing supply of zucchini!

• Spray 9x13 pan with cooking spray
• Slice potatoes (thinly) and layer on bottom of pan
• Chop onion and sprinkle over
• sprinkle with salt and pepper
• add a layer of grated cheese
• then a layer of thinly sliced zucchini
• sprinkle lightly with italian seasoning
• dot with margarine
• repeat layers
• bake at 375 covered for 45 min
• check potatoes and top with more cheese and put back in and allow to melt

Zucchini Bread

(crappy pic, yummy bread)

I planted my first garden this year!!!  Little did I know that zucchini and squash will take over the whole backyard!!!  I had never made zucchini bread before, thanks to friends and family I have a few recipes to try.  I loved this one.  SOOO simple to make, and DELISH! I love the cinnamon in it!  Enjoy!

mix together:

1 Cup brown sugar

1 Cup white sugar

1 Cup oil

3 Eggs, well beaten

2 Cups grated zucchini

3 tsp. vanilla

in a separate bowl mix:
3 Cups flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1-1/2 tsp baking powder

Mix together & pour into 2 loaf pans. Bake @ 325 for about an hour

Cheesy Tortellini Bake

So, it has been slow on here- I think with the heat there hasn't been many people cooking. I made a yummy dish tonight that I would like to share. I got the recipe from the person who cooked the meals at girls camp when I went as a leader this year. It is way easy and very creamy and yummy. I forgot to take a picture until it was too late, but it looks just like a lasagna dish when it comes out of the oven. It tastes similar to lasagna, but creamy and so much faster and easier to make!!!

Ingredients:

1 20 oz pkg Tortellini
1/2 pound ground beef
1/2 pound ground ital. saus.
4 oz. cream cheese (I use light)
1 reg. jar of your favorite spaghetti sauce
2 cups shredded mozzarella cheese
Parmesan cheese (shaker can)

Directions:

-Preheat oven to 350.

1) Brown beef/sausage and drain. Put back in pan and add sauce- simmer on low.

2) While browning meat, boil tortellini according to pkg directions. Drain.

3) Put tortellini back in pan. Dice cream cheese and put in pan with tortellini and stir until cheese is mostly melted and spread evenly among tortellini (if you really want it thick and creamy, throw in the whole bar- but it will be thick!)

4) Layer in square baking dish lasagna style- sauce, tortellini, sauce, mozz cheese, parm cheese, tortellini, sauce, mozz cheese, parm cheese.

5) Bake uncovered for approx. 20 min. or until heated through and cheese is melted.

Enjoy!!!

Chicken Enchiladas with Green Sauce

2 cans green enchilada sauce
1 small can green chilies
3-4 chicken breasts, shredded
1 can cream of chicken soup
1 8oz cream cheese (softened)
7-8 large flour tortillas
2 cups of Cheese (I used Monterey Jack)

Cook and shred chicken
Mix Chicken, chilies and cream cheese together in a bowl
In another bowl mix sauce and chicken soup
Add 4 spoonfuls of sauce mixture to chicken mixture and blend
Spread a thin layer of sauce on bottom of pan
Fill tortillas with 1-2 spoonfuls of chicken mixture.  Roll up and place in pan.
Pour sauce over the filled tortillas
Sprinkle cheese over the top
Cover with foil and bake at 350 for an hour.

Fettuccine Alfredo- LOWER FAT!!!

I love the creaminess and richness of a good alfredo sauce- but my waistline does not. In a search for healthier recipes, I bought the book by Rocco Dispirito titiled "Now eat this!" (author of "Eat This, Not That".) When I saw an alfredo recipe, I was excited but skeptical- the fat in alfredo is what makes it yummy! But, I gave it a try and it was so so so good! Just as creamy and flavorful as the full fat original- surprisingly! I will never make the high fat version again! Here is the recipe!

8 oz whole-wheat fettuccine
1 TBSP butter
3 garlic cloves, minced
2 tsp. cornstarch
pinch of ground nutmeg
3/4 cup low fat, low sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
(I just used the shaker can of Parmesan)
3/4 cup plain Greek Yogurt
black pepper

Prepare Fettuccine as directed on box

While pasta is cooking, melt the butter in a large nonstick saute pan over medium heat. Add the garlic and cook until fragrant- just a minute or two.

Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan with the butter and garlic. Raise the heat and bring the sauce to a simmer, whisking occasionally until thickened slightly. Whisk in 1/2 cup of the cheese until melted. Remove the pan from the heat and whisk in the yogurt until the sauce is smooth. Season as desired with pepper.

**Note- I added a touch of skim milk at this point to thin it a bit because it was very thick and creamy! You may or may not need to- depends on your preference.

Serve over fettuccine. I also included strips of grilled chicken and broccoli! Yum! Even one of my 3-year-olds who NEVER eats pasta of any kind (except mac and cheese) gobbled it up!

Enjoy!

Nutrition info:

336 calories and 10.4 grams of fat (compared to the high fat restaurant version, according to the author, is 1,220 calories and 75 grams of fat! Ouch!)

Candied Almond Salad

This salad is DELISH.  You know its good when your sisters boyfriend (who is a trained Chef) wants the recipe!  Enjoy!!

 Candied Almond Salad

 Salad:
 2 1/2 cups shredded chicken (I just got precooked chicken from Costco)
 3/4 cup crumbled bacon
 1 cup candied almonds
 1 1/2 cups Monterey Jack Cheese
 4 cups romaine
 2 cups iceburg lettuce

Poppy seed dressing:
3/4 cup sugar
1 1/2 teaspoons powdered mustard
1 teaspoon salt
1/3 cup apple cider vinegar
1 cup vegetable oil
3 tablespoons toasted poppy seeds

Directions:
In medium size pan, melt ½ cup sugar and 2 tsp butter, then add 1 cup of sliced almonds and stir.  Spread out on foil until they are completely cooled, then separate.

Poppy seed dressing: In a food processor or blender pulverize sugar.
add the mustard, salt, and vinegar. Blend until the sugar is
dissolved. With the machine slowly running, gradually add oil to the
sugar mixture. Remove mixture from the machine and stir in the poppy
seeds. Chill for at least 20 minutes.

Toss salad and dressing together and serve.

Bakerella's Easy Cupcake Bites

photo from Bakerella

Have you seen these cupcake bites from Bakerella?  So stinkin cute and DELISH!!!  I made  them for a dual babyshower a few weeks back.  I topped them with Pink and Blue instead of the purple and I used a white cake inside.  They were a hit!!!!

Easy Cupcake Bites
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark  (for cupcake bottom)
Colored Candy Melts (for cupcake top)
Candy Cup mold
Sprinkles and m&ms for decoration

1. After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy)
2. Using the back of a large spoon, mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet.
4. Chill in the freezer for a few minutes, until they are slightly firm, not frozen.
5. Melt chocolate bark and candy melts in microwave per directions on package.
6. Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Sorry, I didn’t think to measure how much. But as soon as you fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.
7. Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold.
8. Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate.
9. Decorate.

Avocado Bean Dip

I got this recipe from The Sisters Cafe.  I had all the ingredients on board and it was super yummy! My little ones loved it!

Avodaco Bean Dip


1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa 
1/4 cup finely chopped green onions 
2 Tb chopped diced green chilis (I use canned)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt

Combine all ingredients and serve with chips! 

Ginger Glazed Mahi Mahi

Oooh, this is good!!!  Somewhat sweet with a hint of the balsamic vinegar...delicious!

Ingredients

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar (I used 1 1/2 tablespoons)
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

from all recipes

Best Ranch Dressing ever

This recipe is from the Chevy's cookbook. We love it. I've never had it on a salad but it's a good dip for tortilla chips. It's good on chicken wings, mixed with salsa and about everything else I've tried it on. It's from Chevy's so it's slightly mexican.

El Ranch-O Dressing

(makes 2 1/2 cups)

1 c buttermilk

1 tbs freshly squeezed lime juice

1 tbs minced cilantro

1 tsp minced fresh oregano ( i use dried)

1 tbs finely diced yellow onion

2 tsp minced garlic

1/2 tsp salt

2 tsp black pepper

1 1/2 c cold mayonnaise

Combine the buttermilk, lime juice, cilantro, oregano, garlic, salt and pepper, whisking until combined. Add the mayonnaise and whisk until smooth. Cover and refrigerate for 1 hour to develop flavors. The dressing will keep for up to 1 week in airtight container.

Chicken Chimis with Green Sauce....

DELICIOUS!  These were so simple to make and tasted like you were eating at a Mexican restaurant!!  Not a very healthy meal, but a great treat.

Chicken Chimichangas with Green Sauce 

1 pound shredded cooked chicken (I bought pre cooked chicken from the store to make it quick and easy!)

1 (8 ounce) package cream cheese, softened
1 (8 ounce) bag shredded monterey Jack cheese
1/2 (1.25 ounce) package taco seasoning
8 (10 inch) flour tortillas
2 (10.5 ounce) cans cream of chicken soup
2 (4 ounce) cans chopped green chilies
5 large pitted green olives
1 jalapeno pepper, seeded and chopped
1 lime, juiced
vegetable oil
shredded sharp cheddar cheese
1 cup diced green onions
sour cream

1. Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
2. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
3. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
4. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

from all recipes

SKOR CAKE!

This is a recipe that my hubbys side of the family introduced to me early on.  It is SO EASY, tastes delicious and looks great!  Enjoy!

1 box Chocolate Cake Mix

1 (5.9 oz)box Chocolate Instant Jell-O Pudding

1 tub of Cool Whip

3 Skor bars (crushed) (you can use more, I have found 3 is perfect for me)

Prepare pudding per box instructions and set aside.

Prepare cake mix in 2 8-inch cake pans.  Let cool completely.

Layer in trifle bowl, one cake, then half of pudding, half of cool whip, half of skor bars...then repeat one more time.  

Dig in!!!

cupid's cups

I made these for the kids and they loved them. They turned out cute and tasted really good.
prep time 15 min total time 4 hr 15 min makes 8 servings, 2/3 cup each

Ingredients
1 square BAKER'S Semi-Sweet Chocolate, melted (i used chocolate chips)
2 cups boiling water, divided
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water, divided
ice cubes
1 cup thawed COOL WHIP Whipped Topping
Decorations: assorted Valentine sprinkles and candies

make it!
DRAW heart design or write Valentine's Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.

ADD 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely
dissolved. Stir in 1 cup cold water; pour into cups. Refrigerate 1 hour or until gelatin is firm.

MEANWHILE, add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in COOL WHIP; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm.

There are some good tips on how to put the chocolate on the inside of the cup if you read the reviews.
Here is the link:
http://www.kraftrecipes.com/recipes/cupids-cups-104723.aspx?cm_mmc=eml-_-rbe-_-20100210-_-1011

Some tips:
Make sure the cups are smooth so the chocolate goes on easier
Make sure the cups aren't too tall or they will be hard to eat:

What I changed:
I added blueberries to the jello and put blueberries on top.
I also drizzled chocolate on the top.
For 8 servings I doubled the jello on the bottom so I used 3 boxes of jello total.

Texas Chicken Quesadillas

I found this recipe when I was browsing allrecipes.com looking for a quesadilla type recipe that was a little different. This is what I found and it is so so so good- I have made it several times! By preparing the onions as directed, it gives them a carmelized texture/taste. The only thing I did different is added taco seasoning to the chicken as it cooked- my own opinion is that the chicken needs seasoned (the recipe didn't call for seasoning) and I can't stand plain chicken....

2 TBSP olive oil, divided
1 onion sliced into rings
1 TBSP honey
3 skinless boneless chicken breasts (cut into chunks or strips)
Taco seasoning packet or mix (my addition)
1/2 cup BBQ sauce
1/2 cup (or more....) shredded sharp cheddar cheese
1/2 cup (or more....) shredded monterey jack cheese
8 (7-10in.) flour tortillas

1) Preheat oven to 350 degrees
2) In a large skillet, heat 1 TBSP oil over med high heat. Cook and stir onion slices until translucent. Add honey and stir until onion is golden brown- about 5 minutes. Remove from skillet and set aside.
3) Place remaining oil and chicken in skillet- add seasonings as desired- cook until chicken is no longer pink. Stir in BBQ sauce and evenly coat chicken.
4) Place 4 tortillas on a large cookie sheet and layer individually with chicken, onions, cheeses. Top with remaining tortillas.
5) Bake uncovered for 15-20 min. or until cheese is melted. Don't let tortillas become too crisp.

Remove from pans and top as desired with sour cream, lettuce, tomato, corn, WHATEVER!!

Serves 4

One-Dish Crockpot Chicken

Okay, so I realize this doesn't look Amazing...but it just isn't a pretty dish!  But, it was easy, yummy and a I generally have all the ingredients on hand!  I love recipes like this!

Ingredients:

4 boneless, skinless chicken breast halves (I just throw them in frozen)

10 3/4 oz. can cream of chicken, or celery, or mushroom, soup
1/3 cup milk
1 package stove top stuffing mix and seasoning packet
1 2/3 cup water

Place chicken in slow cooker
Combine soup and milk and pour over chicken
Combine stuffing mix, seasoing packet, and water.  Spoon over chicken.
Cover.  Cook on low for 6-8 hours

Enjoy!!!

Beef and Bean Chimis....

Another great recipe from For the Love of Cooking!  I have loved every recipe I have tried of hers.  I love this type of recipe, one where I have every ingredient on hand!!!  Very yummy and even my kids enjoyed it!

1 tsp olive oil

1 lb lean ground beef

1/2 sweet yellow onion diced

3 cloves of garlic minced

1 tsp paprika

1 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp oregano

dash of red pepper flakes

salt and pepper to taste

1 can of chili beans drained

  
Heat the olive oil in a large skillet over medium heat. Add the ground beef and break up the meat into crumbles. Add the onion and garlic as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained can of chili beans to the beef mixture and stir until well combined. Set aside.

OTHER INGREDIENTS:

flour tortillas 

guacamole 

sour cream

cheese

salsa

  Heat another skillet coated in cooking spray over medium heat. Heat the tortillas in paper towels in the microwave for 20 seconds so they are soft and pliable. Layer the tortilla with some cheese then some beef mixture. Fold in the sides and roll into a burrito, making sure the ends are closed. Place seam side down in the hot skillet and cook for 3-4 minutes on each side until golden brown. Serve with guacamole, salsa and sour cream.