Peanut Butter Banana Oatmeal Squares

I found this recipe through Pinterest, and my FAMILY loves it! It is the perfect breakfast bar, and it comes together really FAST, so that is a winner in my book. We sometimes are known to SPREAD a little extra PEANUT BUTTER on top, or even some Nutella. Mmmmm!

Peanut Butter Banana Oatmeal Squares (from tastebook.com)
1 1/2 cups quick cooking oats
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup milk
1 large egg, beaten
1 large ripe banana, mashed
1/4 cup creamy peanut butter

Combine all the ingredients together in a bowl and mix well. Pour into a greased 8 x 8-inch baking pan and then bake at 350 degrees for 20 minutes. Eat warm and enjoy!

TIP: Some chocolate chips would be a FAB addition!

Chopped Mango Chicken Salad

About a month ago, my husband and I went to TRADER JOE'S and I discovered something amazing—Roasted COCONUT Chips! The moment I opened the bag and sampled the "chips" I starting DREAMING of this salad. It is refreshing and light and absolutely DELISH!

Chopped Mango Chicken Salad
Romaine lettuce, chopped
Chopped cooked chicken (I cooked mine with olive oil and Montreal Chicken Seasoning)
Red bell pepper, chopped
Red onion, chopped
Fresh ripe mango, chopped
Extra sharp white cheddar cheese, cut into little pieces
Avocado, chopped
Trader Joe's Roasted Coconut Chips
Wonton strips (I buy these on the "salad" aisle at Target, or you could just make some!)
Kraft's Mango Chipotle salad dressing

Build your salads on individual plates starting with a handful or two of lettuce, then top with the chicken, bell pepper, onion, cheese, mango, avocado, wonton strips, and the coconut chips. Drizzle dressing over top.

TIP: Mix and match your salad toppings! I think chopped macadamia nuts would be fantastic in place of the wonton strips, and gorgonzola cheese might be fun instead of the extra sharp white. :)

Ding Dong Cake

So I've seen a few "Ding Dong" CAKES on Pinterest and wanted to try something like it. When I promised my sister-in-law an OOEY and GOOEY chocolate dessert, I decided this was what I should make. (She was kind enough to snap a picture of it for me!) Anyway, the FILLING is unlike any you've probably ever had, and the cake really is just SOFT and MOIST. My family and I got a sample after I leveled the cake layers. I'm not gonna lie. It was GOOOOOD! Maybe make it for dad? You still have time . . .

Ding Dong Cake
1 box devil's food cake mix
Ingredients called for on box
1 small box instant chocolate pudding mix
1/4 to 1/3 cup sour cream (I use light)

Filling (from Food.com)
1 cup milk
4 tablespoons flour
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla

1 can fudge or dark chocolate frosting (any brand should be fine)

Mix cake mix together with ingredients called for on box. Stir in the dry pudding mix and sour cream. Bake as directed on box for 8-inch-round pans. Let cool completely on wire racks.

While cakes are cooling, prepare the filling. Combine the milk and flour in a saucepan over medium heat. Cook until thick, then set aside to cool. In another bowl, beat together the butter and shortening for 4 minutes. Add the sugar and vanilla and beat 4 minutes more. Add the flour mixture and beat 4 minutes more.

Level each cake layer and discard (or eat!) what you remove. Slice each layer in half so you have a total of 4 cake circles. Place a cake layer on a cake platter or stand. Top with a third of the filling and another cake layer. Repeat two more times, ending with the fourth cake layer.

To frost, remove frosting from the container and heat for 10 to 15 seconds so it is soft enough to spread. Cover entire cake.

TIP: I'm sure this filling would be fabulous in numerous desserts!

Pink Baby Shower!

So I know I usually just post recipes, but I had an all PINK baby shower for my sister-in-law and wanted to share. I think all the pink turned out super cute and SWEET. Perfect for our new little niece that will be arriving this summer! I did include a recipe for the cute dipped marshmallow POPS shown in the picture below—they were too CUTE not to! The best part about this type of shower is that you could customize it to any color!

Items shown include:

Strawberries with a "pink" fruit dip

Brownie topped with white chocolate drizzle (dyed pink of course!)

Frosted sugar cookies with sprinkles

Mini cupcakes with pink cream cheese frosting and sugar crystal sprinkles

Strawberry Whoppers, Watermelon Fruit Rings, Pink Peppermints, and Mike & Ikes

White Chocolate Dipped Marshmallows

White Chocolate Dipped Marshmallows

1 bag large marshmallows (I actually used strawberry marshmallows so it would be pink inside!)

20 to 25 white sucker sticks

1 bag white chocolate chips or melting disks

Pink sprinkles (must be the little "ball" kind!)

Open marshmallows and start pressing them onto the end of the sucker sticks so they are ready to go, as you have to move fairly fast. Melt the chocolate in the microwave for about 1 minute or so, using 20- to 30-second increments, stirring well each time until it finally stirs smooth. Dip the marshmallow in the chocolate and then swirl around and let the excess chocolate drip off. Place on a sheet of waxed paper and let sit for a few seconds and coat with a nice layer of sprinkles. (I usually dipped about 3 marshmallows and would then add the sprinkles starting with the first one.) Set in a glass to finish setting. 

Simple S'mores Rolls

Looking for a fun Father's Day TREAT? These S'mores with a twist are sure to put a smile on that SPECIAL guy's face! My kiddos loved putting these together, but I think they LOVED eating them even more. DAD got a couple too though, so it all worked out!

Simple S'mores Rolls
1 tube refrigerated crescent rolls (I used the reduced-fat)
Large marshmallows
Semisweet and milk chocolate chips
Cinnamon sugar

Roll out the refrigerator dough and separate all the triangles. (I just buy the cheapo brand that has 8 in a container.) Slightly spread out and flatten each triangle. Place a marshmallow and 6 or so chocolate chips—we did a mixture of both chocolates. Roll up and try to completely seal in the marshmallow and chocolate (we weren't completely successful as you can tell from the pics!). Roll in cinnamon sugar to coat. Bake according to package directions or until golden brown and firm. Eat warm!

TIP: These really don't reheat well, so be sure to eat them all!

Open-Faced Chicken Enchiladas

This SUPER easy recipe is also super yum! It's almost like a little MEXICAN pizza, but it tastes more like an enchilada. The BEST part is that I'm sure you can mix and match your favorite TOPPINGS for endless tasty combinations.

Open-Faced Chicken Enchiladas
Shredded or chopped cooked chicken
Enchilada sauce (I prefer the homemade kind!)
Small wheat or flour tortillas
Black beans, rinsed and drained
Corn
Shredded Mexican-blend cheese
Avocado, cilantro, sour cream, salsa, etc.

Toss the chicken with some enchilada sauce just to coat. Spread chicken over tortillas along with the beans, corn, and cheese. Place on a baking sheet and broil until edges of tortilla is crispy and the cheese is melted and bubbling. Top with your favorite enchilada or taco condiments!

TIP: Any leftover meat you might have like roast, shredded beef, pork roast, etc. would be delicious tossed in enchilada sauce and used as a substitute here.

Chicken and Mushroom Alfredo

Wow! I'm so far behind in my posting, I apologize! We moved last month into a temporary home while we build a NEW house, so I'm still just a bit scattered these days. Hopefully this YUMMY recipe will make up for my lack of posting. Without going into too much detail, my husband said this is the BEST pasta dish he's ever had—restaurant or homemade. Hopefully you LIKE it just as much!

Chicken and Mushroom Alfredo
12 to 16 ounces whole wheat penne pasta (regular pasta would be fine too)
8 tablespoons butter, divided
1 package sliced baby bella mushrooms
Garlic salt and black pepper
1/2 sweet onion, chopped
1 clove garlic, minced
1 cup cream
1 to 2 cups chopped cooked chicken
1 1/2 cups shredded Parmesan cheese

In a pot of boiling salted water, cook the pasta according to package directions. While the pasta is cooking, feel free to start the sauce. When pasta is done, drain and reserve about 1 cup of the cooking water for later use.

In a large frying pan, melt about 2 tablespoons butter and then add the mushrooms. Saute until golden brown, season with a little garlic salt and pepper, and then remove from pan and set aside. Add another tablespoon or 2 of butter and let melt in the pan. Stir in the onions and garlic and let cook until tender, about 5 minutes. Add the remaining butter to the pan along with the cream and cook down to thicken, about 5 minutes more. Add Parmesan to sauce and stir until completely melted. Add more black pepper if desired. Stir in cooked pasta and toss to coat. (Add reserved pasta water to thin out sauce to desired consistency.) Stir in the mushrooms and chicken and warm through. Serve with more cheese on top if desired. Makes around 6 servings.

Noodlemania! TV Spot

Hi all! Just wanted to share this TV spot I did here in Utah on ABC 4. It was a fun interview, and I'm so excited because Noodlemania! hit shelves yesterday. Hope you all run out and buy a copy! :)

http://www.abc4.com/news/local/story/Local-author-has-new-book-Noodlemania/R9CgIGCExUS9HL2xyMydxQ.cspx

Lemon Garlic Spaghetti

If you want pasta that tastes LIGHT and REFRESHING and is just like SPRINGTIME, this is it! Such a simple recipe shouldn't taste this good, but it really, really does.  It is also PERFECT for those nights that you just need something QUICK.

Lemon Garlic Spaghetti
3 to 4 tablespoons olive oil
2 to 3 cloves garlic

8 ounces thin spaghetti or angel hair pasta

1 lemon
Basil and thyme (I used dried because that's all I had, but fresh would be AMAZING!)
1/3 to 1/2 cup grated Parmesan
Fresh black pepper

Bring a pot of water to a boil for the pasta. Make sure to salt it when you add the pasta!

In a large frying pan, heat the olive and then add the garlic. Cook the garlic until it just starts to brown and then remove from the heat.

Cook the pasta in the boiling water and then drain. Toss pasta in the warm garlic oil in the frying pan. Squeeze the juice of the lemon over top and sprinkle with the herbs, cheese, and pepper. Toss until everything is coated. (If it seems dry, just add a little more olive oil to moisten.) Garnish with more cheese to serve.

TIP: Tarragon would also be great on it's own as the main herb of the dish. Some grilled fish or chicken would also be yummy if you wanted something a little more hearty.

White Grilled Cheese with Avocado

Grilled cheese sandwiches are YUMMY. I like to explore all sorts of flavor combinations. This one is fairly MILD, but flavorful. To make it extra easy, I just buy the pre-sliced packages of whatever CHEESE I'm going to use. The kiddos LOVED it, possibly because it is seriously LOADED with cheese. Or maybe it was just that DELICIOUS!

White Grilled Cheese with Avocado
Sliced bread
Ranch dressing (or a flavored mayo would work too)
Provolone cheese slices
Swiss cheese slices
Havarti cheese slices
1 ripe avocado, sliced
Salt and pepper
Butter or butter spread

Lay all of bread slices on the counter and spread a little ranch dressing on top of each. On half of the bread slices, place a layer of each cheese over top. Butter the bottom side of the bread topped with cheese slices and place in a preheated frying pan over medium-low heat, butter side down. Watch carefully, and when the cheese starts to melt, lay the avocado slices over top, sprinkle with salt and pepper, and top with another slice of bread, dressing side down. Butter the top piece of bread and flip to brown and finish melting the cheese completely.

TIP: Explore different bread and cheese options! There are so many good combinations out there. A good nutty bread would be fabulous, and so would a smoked or regular gouda. Mmmmm! I just thought of a few more combinations!

Sweet and Sour Chicken

So, there are nights when I PANIC because I have no idea what to make for dinner. That is when I'm thankful for canned CHICKEN. Yes, you heard me right. Canned chicken, folks! But, not just any canned chicken. It has to be the Costco Kirkland brand. It is moist, TENDER, and does not taste like tuna fish! Anyway, this SUPER easy dinner features that chicken. And you would NEVER know it unless I told you!

Sweet and Sour Chicken
1/2 onion, chopped
1/2 red bell pepper, chopped
Broccoli florets
1 cup or so thinly sliced carrots
1 can Kirkland brand chicken, drained
1/3 cup slivered almonds
About 1/2 to 3/4 cup sweet and sour sauce (I use about 1/2 jar of the Kikkoman brand)
Warm cooked rice

In a large frying pan, saute the vegetables in a little bit of olive oil until tender, about 5 minutes. If the veggies are still too crisp, put a lid on the pan for a few minutes and steam. Stir in the chicken, almonds, and sweet and sour sauce. It will be a pretty thick mixture, so I typically thin it out with some water to reach my desired sauce consistency. Add a little black pepper and let bubble for a few minutes over the heat. Serve over warm rice. Makes about 4 to 6 servings.

TIP: Use your favorite veggies! And, I was going to add some chopped pineapple but totally forgot!

Chocolate Peanut Butter Sheet Cake

Chocolate and peanut butter go so well TOGETHER, don't they? We made this yummy cake for a big family DESSERT night at our house not too long ago. It serves a lot of PEOPLE! And, needless to say, it was luscious and LOVED by all! Hope you like it too.

Chocolate Peanut Butter Sheet Cake

Chocolate Cake
1 box devil's food cake mix
Ingredients on box
1 small box instant chocolate pudding
1/3 to 1/2 cup sour cream

Peanut Butter Topping
1 large box instant vanilla or cheesecake pudding
Milk (on box, probably 3 cups)
1 (8-ounce) package cream cheese, room temp
3/4 cup creamy peanut butter
1/4 cup sugar
1 teaspoon vanilla
1 (8-ounce) container Cool Whip, thawed
Semisweet chocolate chips

Make the cake batter according to package directions. Stir in the instant pudding mix powder and the sour cream. Spread onto a cookie sheet with sides that has been generously sprayed with nonstick spray. Bake at 350 degrees for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let cool completely.

For the topping, prepare the instant pudding with the milk as directed and let set in the fridge. With a hand mixer, beat together the cream cheese, peanut butter, sugar, and vanilla until smooth. Gently fold half of the Cool Whip into the prepared pudding (you can do it all, but you may want to use 1 cup peanut butter if you do), and then fold half of the pudding mixture into the peanut butter mixture until smooth. Fold in remaining pudding mixture. Spread over cooled cake and sprinkle chocolate chips over top. Chill for about 2 hours before serving. Refrigerate leftovers. Makes 20 to 24 servings.

TIP: Increase the amount of peanut butter to 1 cup for a stronger peanut butter flavor. Any chopped or shaved chocolate over top would be good, and maybe even some chopped peanuts for more crunch. You could try crunchy pb instead of creamy!

Sweet Lemon Cupcakes

These cupcakes are so MOIST and refreshing, and perfect for SPRING. Unfortunately, it's really hard to eat just one. I often WONDER what could possibly make them better. The BEST part, as usual, is that they are very EASY to make! I posted this recipes years ago, but decided it needed to make another showing because they are just. so. mmmmmmmm!

Sweet Lemon Cupcakes

1 box lemon cake mix

Ingredients called for on box

1 small box lemon or vanilla instant pudding

1/3 cup sour cream

4 cups powdered sugar

1 (8-ounce) package cream cheese, room temp

1/2 cup butter, room temp

2 tablespoons lemon juice

Lemon zest, optional

Prepare cake batter according to package directions. Stir in the dry pudding mix and sour cream. Line a muffin pan with cupcake liners or spray each cup with a generous amount of nonstick spray. Bake according to package directions and then let cool completely.

In a bowl, beat together the cream cheese, butter, lemon juice, and zest until smooth. Frost cooled cupcakes and serve. Store any leftovers in the refrigerator. Makes about 2 dozen cupcakes.

TIP: To make your cupcakes look like they came from the bakery, put your frosting in a plastic baggie, snip off one corner, and then pipe the frosting around the top outside edge of the cupcake, swirling in one continuous motion while working your way to the center. This way the cupcakes look cute and you get to eat more yummy frosting because it lays it on pretty thick!

Crunchy Veggie Rolls

This little APPETIZER is so yummy and seriously easy. Like seriously. It's almost embarrassing to post it, but it really is pretty TASTY. So, a necessary evil. The best part—kids seem to like them too, so it's a great way to get some VEGGIES into their diets. Yay!

Crunchy Veggie Rolls
Whole wheat tortillas
1 container garden vegetable cream cheese (or the chive version works too)
Matchstick carrots
1 cucumber, julienned (or cut matchstick style)

Lay tortillas on a flat work surface and spread the cream cheese over top to the edges, leaving about 1/2 inch on one side. Lightly press the carrot and cucumber sticks into the cream cheese and roll up tightly, ending with the side where you left that 1/2 inch edge. Wrap tightly in saran wrap and then refrigerate for an hour or two. Slice into bite size pieces when ready to serve.

TIP: Try different combinations of veggies. I think red and green bell peppers would be yummy, and nice and crunchy too!

Orange Cream Fruit Dip

This yummy CITRUS fruit dip reminds my family of those orange dreamsicles from the good ol' days. It's the perfect reminder that SUMMER is on its way and it tastes AMAZING on just about any fruit. Or sugar cookie. Whatev! (Sorry for the terrible pic—my iPhone doesn't always do so great!)

Orange Cream Fruit Dip

1 (8-ounce) package cream cheese, room temp (I use the lite kind)

1/2 (7-ounce) jar marshmallow cream

1/4 cup powdered sugar

1 tablespoon orange zest

2 tablespoons fresh orange juice

Blend all of the ingredients together until smooth. Refrigerate at least an hour or two before serving with your favorite fruits.

TIP: I think a lemon or lime version of this dip would be equally delish!

Simple Chef Salad

It's that time of year when SALADS are starting to sound really good. Like, I want them for DINNER all of the time. This is one that I grew up on. I LOVED chef salad night! So it has carried over and shows up on my family's TABLE every so often. It's delicious and it's easy, and that's BASICALLY all you can ever ask for, right?

Simple Chef Salad
Chopped or torn romaine lettuce
Sliced good-quality lunchmeat turkey (and ham if you prefer)
Sliced and cubed cheddar cheese (I sometimes add monterey jack as well)
Diced red bell peppers
Shredded or thinly sliced carrots
Sliced green onion
Cucumber, quartered and sliced
Frozen peas, thawed
Sunflower seeds

Layer each of the ingredients on individual plates and serve topped with your favorite salad dressing. Easy!

TIP: You can obviously use whatever veggies you have in your fridge (probably what your family likes!), I just try to use different colors for variety. Our favorite dressing is ranch, or maybe blue cheese, but any would be good!

Fresh Strawberry Cupcakes

So I see a pink trend starting here. Oh well. I have two little girls! :) So anyway,  STRAWBERRIES are showing up all over, and we LOVE the little red jewels at our house! Our little kiddos eat strawberries every day as part of their lunch, and whenever else they can get their LITTLE hands on them. I decided cupcakes should be on the menu one day and WHIPPED up these little beauties. All I can say is: Oh. My.

Fresh Strawberry Cupcakes
1 box white cake mix
Ingredients called for on box
1 small box instant vanilla or cheesecake pudding mix
1/3 cup sour cream
1 cup chopped strawberries

Fresh Strawberry Frosting
1 stick butter, room temp
1 (8-ounce) package cream cheese, room temp
3 or 4 strawberries blended or smashed

Dash of salt

4 cups powdered sugar
Red food coloring, optional

Mix together the cake mix and ingredients called for on box. Stir in the pudding mix, sour cream, and strawberries. Prepare a cupcake pan with nonstick spray or line with paper cups. Fill each cup about 2/3 full and then bake as directed on box. (Typically 350 degrees for about 20 minutes in my oven is perfect!)

While the cupcakes are baking, beat together the butter, cream cheese, strawberries, and salt in a large bowl. Beat in the powdered sugar 1 cup at a time until smooth. Add a drop or two of red food coloring for a more intense pink color. Frost the cooled cupcakes and refrigerate until ready to serve.

TIP: I like to spray my paper cupcake liners—it keeps the cup from sticking like crazy to the cupcake! Also, I think adding some white chocolate chips to the cupcake batter may also be pretty amazing. You try it and let me know. :)

Strawberry Sugar Cookies

My cute little 3 year old wanted to make pink COOKIES one day, and this is what we came up with. They turned out nice and PINK, as you can see and tasted really yummy too. The texture is SIMILAR to that of the Lofthouse Sugar Cookies you might buy at your local grocer, but tastes way BETTER to me!

Strawberry Sugar Cookies
1 box strawberry cake mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 tablespoons sour cream
Cream Cheese Frosting (but use 1/2 cup butter and 8 ounces cream cheese instead!)

Preheat oven to 350 degrees. In a large bowl, stir all of the ingredients together until well blended; batter will somewhat stiff. Roll the dough into 1-inch balls and then flatten to about 1/2-inch thick on a lined cookie sheet. Sprinkle a little extra sugar over top and then bake 10 minutes. Cool for 1 minute and then transfer to a rack and let cool completely. Make your cream cheese frosting and frost the cooled cookies. Top with your favorite sprinkles!

TIP: Try making these with other cake mixes and see what is your favorite! You can use a white cake mix for "regular" sugar cookies.

Grilled Italian Chicken Sandwich

I really like grilled cheese. Or love it. Whatever. But I've been CRAVING more than just a regular ol' grilled cheese. I want ADULT grilled cheese. So, I decided to combine some of my favorite FLAVORS on a sandwich. And GRILLED it!

Grilled Italian Chicken Sandwich

3/4 cup (or so) balsamic vinegar

1 chicken breast or 3 or 4 tenders

Dried thyme, basil, garlic powder, onion powder, and cumin

1/3 sweet onion, sliced

1/2 red bell peppers, sliced

4 slices nutty whole wheat bread

Shredded mozzarella and Parmesan cheese

In a small saucepan, bring the vinegar to a boil and reduce by about half. Remove from heat, stir in a few drizzles of honey, and set aside.

Pat chicken dry and then sprinkle spices and seasonings over each side. Cook in a frying pan with about 1 tablespoon extra virgin olive oil, until nicely browned and cooked through. Set aside to cool. In the same pan, saute the onions until soft and then set aside. Now saute the peppers until soft. Drizzle the bell peppers with some of the balsamic glaze, toss to coat, and remove from heat. 

Lay bread on a flat surface and sprinkle some of the cheeses on top of 2 slices. Cut the cooled chicken into thin slices and lay over the cheese (you may not use it all, so just snack on it!). Top with the onions and bell peppers. Drizzle more of the balsamic glaze over top and finish it off with more cheese and the remaining bread. Butter the bread and toast like you would a grilled cheese. :)

TIP: I like to season each layer of this sandwich with a little salt and pepper. I think provolone or gouda cheese would also be super yummy in place of the mozzarella. I also think using fresh basil leaves between the layers would be fantastic. I'm sad I didn't have any to try that day!

Mint Oreo Brownies

St. Patty's Day is coming up, so I'm guessing you'll be looking for GREEN recipes to share with your fam. Well, I promise that this is one of the EASIEST dessert recipes you'll find. Chewy chocolate brownies STUFFED with Mint Oreos. Mmmmmmm!

Mint Oreo Brownies
1 box Ghirardelli Double or Triple Chocolate Brownie Mix (for an 8 x 8-inch pan)
Ingredients called for on box
1 package Mint Oreos

Prepare the brownie mix as directed. Spray an 8 x 8-inch pan with nonstick spray. Spread half of the brownie batter in the bottom of the pan. Press Oreos into batter (I used 16!). Spread remaining batter over top. Bake as directed and test with a toothpick to make sure it comes out clean when done. Let cool and enjoy!

TIP: I was looking for extra indulgent brownies, so I also added chopped Andes Mints over top. Seriously good, but not necessary. :)