Strawberry Pudding Cups

Try serving these easy and FESTIVE pudding cups at your Independence Day celebration! I searched and searched for STRAWBERRY pudding as a special treat for my toddler (she LOVES strawberries!), and it's nowhere to be found. Soooo, I came up with this SIMPLE version of my own . . .

Strawberry Pudding Cups
1 large box Jell-O vanilla instant pudding mix
3 cups strawberry milk
1/2 to 1 cup Cool Whip, plus more for garnish
Sliced fresh strawberries

Prepare the instant pudding as directed on box, but use the strawberry milk in place of the "regular" milk called for. When the pudding has set, gently fold in desired amount of Cool Whip and spoon into cute glasses or pudding cups/bowls. Top with strawberries and a dollop of Cool Whip; refrigerate until ready to serve! Makes 4 servings.

TIP: This would be really yummy and cute served parfait style with some granola or sponge cake in between the layers as well! Or make it really "4th of July" and add a layer of fresh blueberries.

Lemon Chicken Pasta Salad

We had a SALAD similar to this one at a local restaurant that was DELICIOUS, so I tried making my own VERSION. It's very light and refreshing, perfect for a nice SUMMER meal!

Lemon Chicken Pasta Salad
Lemon Tarragon Dressing

1/2 cup olive oil mayonnaise

1 lemon, zested and juiced

1 tablespoon minced or grated shallot

1 heaping tablespoon chopped fresh tarragon or 1 teaspoon dried

Dash of salt and paprika

3 cups uncooked large shell pasta, cooked and drained

2 chicken breasts, cooked and cubed

1 cup sliced celery

1 cup cashew pieces

1/2 cup sliced green onions

1 to 1 1/2 cups seedless red grape halves

In a small bowl, combine the dressing ingredients and refrigerate until ready to use.

In a bowl, combine the cooled cooked pasta, chicken, celery, cashews, onions, and grapes. Toss with the dressing and refrigerate for 30 minutes before serving. Makes 6 to 8 servings.

TIP: Feel free to add more of any of the ingredients to this recipe. I think if you add extra tarragon to the dressing, it is VERY refreshing!

Spence's Chip Dip

This is a great DIP created by our friend (Spence, obviously) that can be used as a SNACK, appetizer, or MEAL. My husband and I usually down a plate of it for lunch or dinner. It's easy and YUMMY!

Spence's Chip Dip

1 can refried beans (we like the chile lime kind)

1 can Rotel diced tomatoes (or chunky salsa works fine too)

1/2 can diced green chiles, optional

1/2 can chopped or sliced olives, optional

Grated cheddar cheese

Sour cream

Shredded or chopped lettuce

Spread about a 1/2-inch layer of beans on a dinner plate, 8 x 8-inch glass pan, or 9-inch pie dish. (You might not use the whole can.) Top with a layer of tomatoes. (You might not use this whole can either!) Top with desired amount of chiles and olives, if using. Heat in the microwave until the cheese is just melted and everything is heated through. Spread sour cream over the top and sprinkle with the lettuce. Serve with your favorite chips!

TIP: If you want this to be more hearty, try adding a layer of leftover taco meat—beef or chicken. Also, another great addition is cubed avocado over the lettuce.  

Fresh Avocado Omelet

I love AVOCADOS and almost always have a couple on hand. I made these for DINNER one night and they were FAB. If you like avocado, you'll love this easy MEAL!

Fresh Avocado Omelet

1 tablespoon minced or chopped onion

1 tablespoon minced or chopped red bell pepper

Cooked crumbled sausage (or slice some cooked sausage links

2 eggs, beaten

Milk

Salt and pepper

Grated cheddar cheese

Sliced avocado

In a small frying pan, saute the onion and bell pepper until tender. Add the sausage and warm through. Remove mixture from pan and set aside. 

In a bowl, combine the eggs with a splash or two of milk and season with salt and pepper. Pour egg mixture into a warm frying pan and cook like you would an omelet. When the egg is partially set, sprinkle the sausage mixture over half and then top with some cheese. Let cook until cheese starts to melt and omelet is mostly set. Lay avocado slices over other omelet filling and then fold egg over top. Slide onto a plate and enjoy. 

TIP: Again, use whatever ingredients you would like in your omelet, but be sure to add the avocado. A combo of bacon and mushrooms would be another great combo with the avocado!

7-Layer Bars

I don't care if you THINK you don't like coconut—these bars are HEAVENLY! I swear if there's one thing you would like with coconut, these AWESOME dessert bars are it! And, as a side note, they are super EASY to make!

7-Layer Bars
1 stick butter
1 cup crushed graham crackers
1 cup chopped nuts (I usually use walnut, sometimes pecans, sometimes a mixture)
1 bag milk chocolate chips
1 bag butterscotch chips
1 cup coconut
1 can sweetened condensed milk

Preheat the oven to 350 degrees. Put the stick of butter in a glass 9 x 13-inch pan and stick in the heating oven until melted. Pour the graham cracker over top and spread out evenly. Sprinkle the nuts, chocolate and butterscotch chips, and coconut over top. Evenly pour the sweetened condensed milk over all. Bake for 30 minutes and let mostly cool. While still slightly warm, cut the bars in the pan. (This makes it way less messy this way!)

TIP: You can probably try other kinds of chips and have a similar yummy result. White chips and semisweet chips would probably be good, as well as mint and chocolate. Ooooh, and peanut butter and milk chocolate would also be yummy!

Banana Sour Cream Cupcakes

I made these to celebrate a BIRTHDAY not too long ago. They are super MOIST and have just the right hint of banana. If you're looking for NEW ways to use your ripe bananas, this one is killer!

Banana Sour Cream Cupcakes
1 white cake mix
2 large or 3 small bananas, mashed
1 small box cheesecake pudding mix
3 eggs
1/2 cup sour cream
1/2 cup water
1/4 cup vegetable oil

Preheat oven to 350 degrees.
In a bowl, combine the cake mix, bananas, pudding mix, eggs, sour cream, water, and oil, stirring for 1 minute. Batter will be lumpy. Scoop equal amounts batter into a muffin tin lined with cupcake liners. (I use an ice cream scoop or small measuring cup so they all are equal in size.) Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Top with your favorite frosting!

TIP: I'm a sucker for cream cheese frosting, so that's what I usually use. Other great choices would be a regular vanilla buttercream or chocolate buttercream. And if you're feeling adventurous, trying stirring a few mini chocolate chips into the batter!

Sweet Potato Taco Casserole

After looking at some other FOOD blogs, I found a recipe for Sweet Potato Tacos on the On My Menu blog. It sounded delicious, but I wanted to make a few CHANGES and turned it into a casserole instead. The result—DELICIOUS!

Sweet Potato Taco Casserole
2 medium sweet potatoes, peeled and cubed into 1/2-inch (or so)
Olive oil and season salt
1/2 bunch cilantro, chopped
1 pound lean ground beef
Taco seasoning
1 (4-ounce) can tomato sauce
1 (15-ounce) can black beans, rinsed and drained
1/2 (15-ounce) can diced tomatoes (or more if you prefer)
1 (4-ounce) can diced green chiles
Grated cheddar cheese

Preheat the oven to 425 degrees. Spray a 9 x 13-inch pan with nonstick spray and put the prepared potatoes  in pan. Drizzle with a touch of olive oil and sprinkle season salt over top. Toss to coat. Sprinkle the cilantro over top and toss to coat again.

In a frying pan, cook the beef until done. Add taco seasoning (I have a bulk size container and just add a little at a time until it tastes good to me!) and tomato sauce and stir. Stir in the beans, tomatoes, and chiles until just heated through. Layer over the potatoes in the pan and then top with cheese. Bake, covered, for about 25 minutes. Serve with torn lettuce, salsa, sour cream, and cubed avocado pieces. Serves around 6.

TIP: You can also make this with ground turkey and it will still taste amazing, I promise! Also, try experimenting with different cheeses as a topping too. A pepper jack or Mexican blend would taste yummy. The addition of sliced olives would probably be pretty good too!

Chinese Chicken Salad

This is a recipe that has been around for AWHILE, but this version is by far my FAVORITE. We always eat it with some sort of YUMMY bread and have a big bowl of it for DINNER.

Chinese Chicken Salad
Dressing
1/3 cup water
1/3 cup rice vinegar
1/3 cup olive oil
1 cup sugar
1 seasoning packet from ramen noodles

1 head cabbage, chopped or thinly sliced
1 to 2 stalks celery, halved and sliced
2 cups cooked and shredded chicken
1 package Oriental ramen noodles, broken up
1/2 cup slivered almonds
1/2 cup sunflower seeds

In a bowl, combine the dressing ingredients and set aside.

In another bowl, combine the salad ingredients and then toss with the dressing. Refrigerate at least 1 hour before serving.

TIP: You can leave out the chicken if you'd rather this be a side dish. Also, feel free to add another package or ramen noodles and even some finely diced onion or thinly sliced green onion. Either way, it's gonna be good!

Lemon Cream Cheese Pie

This is a family FAVORITE, and the best thing is that it's super SIMPLE to put together. If you are looking for a quick and delicious DESSERT, this is it!

Lemon Cream Cheese Pie
1 (8-ounce) package cream cheese, room temp
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 (9-inch) graham cracker pie crust

In a bowl, beat together the cream cheese, condensed milk, and lemon juice until smooth. Pour into the crust and spread out evenly. Chill for at least 2 to 3 hours before serving.

TIP: This is great topped with whipped cream and cut up fresh strawberries or other seasonal fruits. Also, you can use lime juice instead of the lemon and it also tastes amazing!

Gooey Caramel Corn

My cousin Julie gave me this EASY and yummy recipe for the best kind of caramel corn around—GOOEY!!! Thanks for sharing Jules!

Gooey Caramel Corn
1/4 cup butter, melted (I usually use a little less and it still tastes great)
2 1/4 cups packed brown sugar
1 cup light corn syrup
Dash of salt
1 cup sweetened condensed milk
1 teaspoon vanilla
4 quarts plain popped popcorn

In a saucepan, combine the butter, sugar, corn syrup, and salt. Turn on the heat and then slowly add the condensed milk and vanilla, stirring while adding. Bring mixture to a boil for 1 minute and then remove from heat. Pour the caramel over the popcorn in a big bowl and stir. Serves lots!

TIP: This really does make a TON of caramel, so I just pop enough popcorn for my family and use whatever amount of caramel I need. Then I usually have a jar of caramel leftover for another quick batch of caramel corn, or to use over ice cream or other yummy desserts.

Creamy Chicken Fajitas

I got this simple recipe from KRAFT! It uses their new cooking creme made out of cream CHEESE. It's an easy, quick-to-put-together dinner, so hopefully you'll ENJOY it like my family did.

Creamy Chicken Fajitas
1 pound boneless skinless chicken breasts, cut into thin strips
1 cup sliced onion
1 cup sliced bell pepper (I used red and green)
1 (10-ounce) tub Philadelphia Santa Fe Style Blend Cooking Creme
Flour tortillas
1 cup grated Mexican or cheddar cheese

Cook the chicken and vegetables in a large nonstick skillet for 6 or 7 minutes, or until chicken is done. Add the cooking creme; cook and stir for 2 minutes. Spoon warm mixture down the center of the tortillas and top with some cheese; fold over and enjoy!

TIP: We topped ours with lettuce, mainly because the cooking creme is VERY creamy, and the lettuce helps balance it out!

Red and Green Enchiladas

Mmmmm! El Cinco de Mayo! These little BEAUTIES are one of my many experiments that seemed to TURN out! When we have these for DINNER, man, it's hard to STOP at just one!

Red and Green Enchiladas
2 to 3 cups shredded or cubed cooked chicken
1 can red enchilada sauce, divided
1 (8-ounce) package cream cheese, softened
8 to 10 flour tortillas, warmed
Grated cheddar cheese
1 can cream of chicken soup
1 can green enchilada sauce
1/2 to 3/4 cup sour cream
1 (4-ounce) can diced green chiles

Preheat the oven to 375 degrees.

In a bowl, mix together the chicken, half the can of red enchilada sauce, and the softened cream cheese until well combined. Pour the remaining red sauce into the bottom of a 9 x 13-inch pan prepared with nonstick spray; spread around the pan and set aside.

Lay out the tortillas on a clean work surface and equally spoon the chicken mixture down the center of each. Sprinkle with a little cheese and then roll and place in the prepared pan seam side down.

In another bowl, or rinse out the one you already used, mix together the cream of chicken soup, half of the green enchilada sauce, sour cream, and half of the green chiles. Once combined, pour over the enchiladas in the pan and top with more cheese. Bake for 25 to 30 minutes or until sauce is bubbling and everything is warmed through. Serve with toppings of choice!

TIP: You can add more green enchilada sauce and the whole can of chiles if you want! Just add gradually to make sure you like the outcome. Another great addition to the creamy green sauce is a couple tablespoons of finely diced olives. It really gives the recipe a whole new taste. Try it, you'll see!

Lime Cream Cake

I found this recipe in a Taste of Home magazine from several years ago and had to try it because I'm obsessed with anything LIME. It was so light tasting and REFRESHING! Hope you like it!

Lime Cream Cake
1 box butter-recipe yellow cake mix
3 eggs
1/2 cup butter, softened
7 tablespoons water
3 tablespoons lime juice
1 (14-ounce) can sweetened condensed milk
1/2 cup lime juice
2 cups whipping cream, whipped and slightly sweetened

Combine the cake mix, eggs, butter, water, and lime juice with a hand mixer for 2 to 3 minutes. Equally divide thick mixture into two greased 9-inch round pans. Bake at 375 degrees for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pans, then cool completely on a wire rack.

In a bowl, blend together the condensed milk and lime juice until smooth; fold in the whipped cream. Split the cooled cake layers in half so you have 4 layers of cake. Place bottom layer on cake plate and put about 1 1/4 cups lime cream between each layer of cake, topping with the remaining cream. Serves 10 to 12.

TIP: I think cake mixes tend to turn out a little dry, so try adding a box of vanilla pudding mix to your cake batter before baking. It will be super yummy! Also, you could definitely use different cake mixes or cake made from scratch if you prefer. I think a lemon cake mix would be amazing!

Spicy Potato Chowder

I based this recipe from another recipe I got from a FRIEND who got it from a friend and so on. It is actually from Market Street Grill, a local RESTAURANT in Salt Lake City. Let me just say, SOOOOO good!

Spicy Potato Chowder

3/4 cup melted butter

1 cup flour

2 cups peeled and diced potato
1 cup diced celery

1 cup diced onion

1 cup diced green bell pepper

1 cup diced leek

1 1/2 cups water

1/2 cup apple juice

1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1 1/2 teaspoons thyme
3 bay leaves
1/2 teaspoon Tabasco sauce
1 quart half-and-half

Combine the melted butter and flour in an ovenproof dish and bake at 325 degrees for 30 minutes.

In the meantime, combine all of the remaining ingredients except the half-and-half in a large soup pan and simmer until potatoes are tender. Stir in the baked butter and flour mixture, which should make everything look slightly less thick than cookie dough. Stir in the half-and-half until well blended and then heat through, stirring occasionally. Makes 6 servings.

TIP: I didn't have clams or clam juice when I made this, but you you can add both. Just replace the apple juice with clam juice and add a can of clams. I also like to add both red and green bell pepper because the red really pops and adds some nice color to this super yummy soup!

Poppy Seed Casserole

This is a SUPER yummy pasta recipe from my mom that always gets RAVE reviews. I think the cheese mixture you TOSS the noodles in is the SECRET to how tasty this dish turns out!

Poppy Seed Casserole
1 1/2 pounds ground turkey
1 red or green bell pepper, chopped (optional)
3 (8-ounce) cans tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) package cream cheese, cubed
1/2 cup sour cream
1 cup cottage cheese
1 tablespoon poppy seeds
12 to 18 ounces rotini noodles, cooked and drained

1 teaspoon Italian seasoning

1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Brown the turkey and bell pepper together until turkey is done; drain. Add the tomato sauce, salt, and pepper and simmer over low heat. 

In a bowl, combine the cream cheese, sour cream, cottage cheese, and poppy seeds, and then mix with the drained hot noodles. Place noodle mixture into the bottom of a greased 9 x 13-inch pan and top with the turkey sauce mixture. Cover and bake 30 minutes. Remove and sprinkle the Parmesan over top. Uncover and bake 5 to 10 minutes more. Makes 6 to 8 servings.

TIP: You can use ground beef if you prefer it over the ground turkey. Also, since there is so much yummy stuff that goes in to this recipe, I usually use light cream cheese and sour cream, and I can never tell the difference (neither can the other people eating it!). So try saving a few calories that way and make it more "healthy"

Caramel-Coated Marshmallow Krispies

As embarrassing as it is, I got this RECIPE from my kindergarten teacher about 25 or so years ago. It was a recipe my CLASS made together, and I've now made it off and on all these years. It's SIMPLE, and obviously kid friendly, and is definitely not your normal Rice Krispies TREAT. I hope you like it!

Caramel-Coated Marshmallow Krispies
1 pound caramels, unwrapped (about 60)
1 can sweetened condensed milk
1/4 cup butter
1 bag large marshmallows
Rice Krispies

In a saucepan, melt together the caramels, sweetened condensed milk, and butter. Once all melted and smooth, dip a marshmallow into the caramel to coat and then roll to cover in Rice Krispies. Set on wax paper to cool for about 1 hour before tasting!

TIP: The full recipe makes quite a few, so I usually do half and make around 10 or so for my little family. And that leaves me some caramel to use as a dip for apples! Also, make sure to store in a plastic ziplock bag or container. Take note that after a few days the Rice Krispies might lose some of their "crispiness." :)

More Recipes Coming Soon!

Hi all! It's been a while since I posted a NEW recipe, so I thought I better let you know that I will post more SOON. We are remodeling our house and it is in shambles, so it's not in the greatest shape for COOKING! So with that said, please check back soon for more recipes!

Jo's Chicken Wonton Salad

This is such a refreshing, CRISPY salad, it's super hard to stop eating. It has a slight Oriental TASTE due to the sesame oil in the dressing, and it's FABULOUS! Thanks so much to my husband's aunt JOANN for sharing this yummy recipe with me.

Jo's Chicken Wonton Salad
3 to 4 boneless skinless chicken breasts, cooked and cubed (or shredded)
1 head iceberg lettuce, torn or cut into bite-size pieces
2 cups chopped celery
5 tablespoons toasted sesame seeds
1/2 cup toasted sliced or slivered almonds
1 bunch cilantro, chopped
12 to 14 wonton wrappers, fried in oil and broken up

Dressing
6 to 7 tablespoons rice vinegar
2 tablespoons lemon juice
1 teaspoon white pepper
1 1/2 teaspoons dried mustard
1/2 cup vegetable oil
1 tablespoon sesame oil
4 to 5 tablespoons sugar
1 1/2 teaspoons salt

Toss all salad ingredients together except wontons in a large bowl. Combine dressing ingredients and toss onto salad (but don't saturate) just before serving. Add wontons. Makes 4 to 6 main dish servings.

TIP: This makes a big salad, so for just me and my hubby, I only use half of the salad mixture, wontons, and dressing. Then we make the other half the next night for dinner too, or sometimes for a big lunch. That way it doesn't get soggy. Try serving with your favorite bread on the side.

Pumpkin Chocolate Chip Cake with Cream Cheese Frosting

Can anyone say DELISH? This cake is so moist, dense, and all around YUMMY, you'll think you've died and gone to HEAVEN after the first bite. Just keep in mind that it is SUPER rich, so this cake can serve a ton of people!

Pumpkin Chocolate Chip Cake with Cream Cheese Frosting
3 eggs
1 1/2 cups sugar
3/4 cup vegetable oil
1 (29-ounce) can pumpkin puree
2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees and lightly spray a glass 9 x 13-inch pan with nonstick spray; set aside.
In a bowl, mix the eggs, sugar, oil, and pumpkin until smooth. Stir in all the remaining ingredients except the chocolate chips until smooth. Gently stir in the chips and then pour mixture into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely and then frost with your favorite cream cheese frosting. (If you need a good recipe, let me know and I'll post one!)

TIP: You can leave the chocolate chips out altogether and toss in some chopped nuts instead. Butterscotch or cinnamon chips would be good in place of the chocolate as well. WARNING: This cake is heavy when you pick it up, so don't be surprised!!!

Super Easy Ice Cream Sandwiches

These are great to serve at a kid's BIRTHDAY party, or even a baby or bridal SHOWER. They go together quickly, and look super CUTE to boot!

Super Easy Ice Cream Sandwiches
Chocolate chip cookie dough (homemade or store bought)
Vanilla ice cream
Rainbow sprinkles, optional

Cook the cookies according to directions, but make sure not to overcook as a soft cookie is better! Let cookies cool completely on a wire rack. While cookies cool, remove ice cream from the freezer to soften. Place a small scoop of ice cream between 2 cookies and press together. Roll in some sprinkles and then wrap each sandwich in plastic wrap and freeze until ready to use.

TIP: To make this even easier, just use some soft store-bought cookies instead of baking them yourself! Oh, and you can obviously use different types of cookies and ice cream for endless combinations!