Strawberry Banana Muffins

Another STRAWBERRY recipe, you ask? Why yes! The little beauties are just so DELICIOUS and are on sale almost weekly at this point. These MUFFINS are extra yummy, extra EASY, and even a little healthy. I think you're gonna LOVE 'em!

Strawberry Banana Muffins
1 egg
1/4 cup applesauce
1/8–1/4 cup vegetable oil
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
2–3 overripe bananas, mashed
1/2 cup whole wheat flour
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2–3/4 cup chopped or diced fresh strawberries

Preheat the oven to 375 degrees.

Whisk together the egg, applesauce, oil, sugar, vanilla, and bananas. Add the flours, baking soda, and cinnamon and then stir until moist. Stir in the strawberries.

Divide batter evenly among a 12-cup muffin pan that has been generously sprayed with nonstick spray. Bake for 15–18 minutes, or until done. Cool in pan for a few minutes, and then pop muffins out to eat warm or let cool completely.

TIP: You can make this recipe all year and just use frozen strawberries instead of the fresh. Genius!

Strawberry Cream Cheese Sheet Cake

Mmmmm! This DESSERT is so refreshing. Not too HEAVY, but perfectly sweet and MOIST. Can you tell I'm lovin' the STRAWBERRIES? Happy Easter!

Strawberry Cream Cheese Sheet Cake

1 white cake mix

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 small container Cool Whip

1 container fresh strawberries, sliced

Make cake batter according to package directions. Spray nonstick spray on a sheet pan with sides. Pour batter into pan and bake until done, about 20-25 minutes; let cool.

In a bowl, beat together the cream cheese and sugar until smooth. Gently fold in the Cool Whip and then spread mixture over cooled cake. Place strawberry slices on top and serve. Store in the refrigerator.

TIP: Try stirring a package of instant vanilla pudding mix and a scoop of sour cream to the cake batter before baking. It makes the cake even more luscious and moist! 

Bridal Shower Salad

I know! Strange name, but after it was served at three BRIDAL showers in my family, that's what we started calling it. Anyway, STRAWBERRIES are starting to look really pretty and this is the PERFECT salad to showcase them. So easy and super YUMMY. Did I mention it's perfect to serve at a bridal shower? :)

Bridal Shower Salad

1/2 cup mayonnaise

1/4 cup milk

1/4 cup sugar

2 tablespoons red wine vinegar

1 tablespoon poppy seeds

1 large head romaine lettuce

1 pound strawberries, sliced

1 1/2 cups red grape halves

1/2 red onion, thinly sliced

In a small bowl or jar, combine the mayonnaise, milk, sugar, vinegar, and poppy seeds until smooth. Chill until ready to use.

In a large bowl, toss together the lettuce, strawberries, grapes, and onion. Just before serving, toss with the dressing. Makes 8–10 servings.

TIP: Grilled or cooked and cubed chicken is a great addition if you're looking for something a little more hearty. Also good—craisins and bacon! (I added both in the photo above!)

Turkey Pesto Melts

This recipe is so EASY, it's kind of embarrassing! We LOVE it though, and it's super handy because we USUALLY have all of the ingredients on hand.

Turkey Pesto Melts
Sandwich hoagies
Pesto (I buy the jar of fresh pesto from Costco)
Sliced deli turkey (chicken would work too)
Sliced provolone cheese

Split the hoagies and spread the top and bottom with desired amount of pesto. (We like a GOOD amount!) Layer the turkey over the bottom half of the sandwich and top with cheese. Place open-faced sandwiches in the broiler until cheese in melted and bubbly. BE CAREFUL! Make sure you watch these so your bread doesn't burn!

TIP: If you don't have hoagie buns, put these bad boys together on regular bread and cook like you would a grilled cheese!

Moki Poh (What in the World?!)

This is a recipe my MOM used to make when us kids were growing up. She LEFT OUT the onions because we were such PICKY eaters, but boy do they taste GOOD to my "adult" palate! Hope you like it too . . .

Moki Poh
2 to 3 potatoes, sliced  (I like Yukon gold)
1/2 to 1 sweet onion, sliced
1/4 cup water
1 package polish sausages, sliced (about 12-16 ounces)
Salt and pepper

Boil the potato slices until just tender; drain and put back in the hot pan to dry.

In a large saute pan, cook the onion in the water until tender, just a few minutes. Add the potatoes and sausage and let cook until heated through and lightly browned. Season with salt and pepper.

TIP: This tastes excellent with BBQ sauce and/or ketchup on the side for dipping. Oh, and if you like peppers, throw some sliced bells in with the onions!

Chicken and Wild Rice Salad

So this is one of my family's FAVORITE salads. And this is coming from the person who wrote 101 Things To Do With Salad, so that's sayin' something! This recipe is actually from a good FRIEND of mine and appears in her book called Baby Showers. Thanks Jen for a FANTASTIC recipe!

Chicken and Wild Rice Salad
1 cup wild rice, uncooked
1 (14-ounce) cans chicken broth
3 tablespoons lemon juice (I always use more)
1 pound cooked chicken, cut into bite-size pieces (rotisserie chicken works well here)
3 green onions, sliced (optional)
1/2 to 1 red bell pepper, diced
2 ounces sugar snap pieces, cut into pieces (I always use more)
1 cup pecan halves, toasted (optional)
2 avocados, cut into chunks

Dressing
2 cloves garlic, crushed or minced
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/4 cup red wine vinegar
1/3 cup vegetable oil (olive works too)

Rinse the rice and then cook in the broth until done; toss with the lemon juice. Let cool completely. Stir in the chicken, onion, bell pepper, and peas.

Combine the dressing ingredients and then toss in the salad mixture along with the pecans and avocado.  Makes 6 to 8 servings.

TIP: I usually drizzle lemon juice over the avocado before tossing in the salad just to make sure they don't turn brown. We eat this for dinner and then for lunch the next two days and it is still just as yummy as the first day! If it does seem a little dry, toss in a little more oil, vinegar, and lemon juice and just give it a stir.

Italian Pork Chops

WOW! Will you even believe how EASY this recipe is? What's even more AMAZING is that it tastes fabulous! My family EATS this with wild rice and a green veggie, like asparagus. YUM!

Italian Pork Chops
4 pork chops

1 can diced tomatoes, drained

1/2 (16-ounce) bottle Italian dressing (I use light)

Spray a 3- to 5-quart crockpot with nonstick spray. Put the pork chops inside. Pour the tomatoes and dressing over top. Cook on low heat for 8 hours. Stir and break up chops if desired, or just leave whole. Makes 4 servings.

TIP: Sliced onion would be a great addition to this recipe, as well as mushrooms!

The Best Sloppy Joes EVER!

I learned this EASY recipe from my mother-in-law! It is now definitely one of my FAVORITES. I added the bell peppers because that's what my family likes, but these are still DELICIOUS without them.

The Best Sloppy Joes EVER!
1 pound ground turkey (or ground beef)
Salt and pepper, to taste
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 can chicken gumbo soup, condensed
1/2 cup ketchup (or more if desired)
3–4 tablespoons mustard (or more if desired)
Hamburger buns

In a frying pan, brown the turkey and then drain. Season with salt and pepper and then toss in the bell peppers. Let cook until peppers start to soften, just a few minutes. Add the soup, ketchup, and mustard to the pan and stir. Give it a taste and adjust if necessary. Let simmer for 5–10 minutes. Serve on hamburger buns.

TIP: My husband likes to top his Joe with a slice of pepper jack cheese. I have to admit, it is pretty tasty that way, but I don't think it needs it (at least not if you're trying to lose baby weight like me!). He also likes to eat his sandwich open-faced with a fork and forgo the "sloppy" part. :)

Veggie Enchiladas

I once had a TON of spinach I was trying to use up and came up with these little BEAUTIES. Man are they GOOD, and pretty HEALTHY too!

Veggie Enchiladas
1 can green enchilada sauce, divided
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 cup matchstick carrots or slices
1/2 cup corn
1 cup rinsed and drained black beans

1 can diced green chiles

4 (or more) large handfuls spinach

8–10 whole wheat tortillas

Grated mozzarella cheese (lots!)

White Sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk

Pour a large spoonful of enchilada sauce in the bottom of a 9 x 13-inch pan; set aside.

Saute the onion, bell peppers, and carrots in a large frying pan until tender. Stir in the corn, beans, and green chiles. Top with handfuls of spinach and then lightly saute until spinach is wilted down. Stir in a large spoonful of enchilada sauce. Lay out the tortillas on the counter. Put some cheese down the center of each. Top with veggie filling and roll up. Place enchiladas seam side down in prepared pan.

To make the sauce, melt the butter and stir in the flour. Slowly add the milk, whisking to combine. Let simmer, stirring, until sauce thickens. Stir in the remaining can of enchilada sauce. Pour the prepared white sauce over enchiladas and sprinkle more cheese over top. Bake at 350 degrees for 20–25 minutes, or until the sauce in bubbling and the cheese is melted.

TIP: You can use cheddar instead of mozzarella if you prefer. You could also add some kind of meat or any other veggie you want—tomatoes, jalapenos, zucchini, whatever!

A Piece of Cake's First Giveaway!

Hey all!

Would you like one of my cookbooks . . . for FREE? It's soooo easy. All you have to do is become a follower! (Scroll down and see the "followers" section on the right side of my blog.) Be sure to leave a comment with your email address on this post too. When I reach 50 followers, a winner will be randomly selected and will receive either 101 Things To Do With A Salad OR 101 Things To Do With Gelatin. Winner's choice! 

Now, follow me and tell all your friends to follow me too! :)

Individual Chicken Pesto Pizzas

I love making these LITTLE pizzas for a quick dinner because they are so much BETTER than the $5 pizza you can buy down the road. These YUMMY pizzas are a CINCH to make, especially if you have some already cooked chicken in the freezer that you can thaw!

Individual Chicken Pesto Pizzas

1–2 boneless skinless chicken breasts, cubed then cooked

1/3 cup pesto

4 pita bread rounds

1/4 onion, thinly sliced
1/2 cup diced roasted red pepper

1 cup grated Italian blend cheese

1 cup grated mozzarella cheese

Preheat oven to 400 degrees.

Toss together the chicken and pesto. Spread chicken evenly over the pita rounds. Top with the onion, roasted red pepper and cheeses. Bake for 10 to 15 minutes, or until cheese is melted. Makes 4 servings.

TIP: Other great toppings for this little pizza include sun-dried tomatoes, bacon, artichoke hearts, mushrooms, or whatever else you can think of! Just mix and match whatever you like. Sometimes I spread a little bit of ranch dressing over the crust before topping. It gives it a little extra zing!

BONUS TIP: Also, you can top a Boboli crust (or even homemade) and make one big pizza that is just as tasty as the individual size!

Spicy Sausage Pasta

This recipe is so EASY and goes together really FAST. It is one of my GO-TO recipes when we need dinner in a HURRY. And of course, it doesn't hurt that it TASTES delicious! 

Spicy Sausage Pasta

1/2 pound Italian sausage (hot or mild)

1 clove garlic, minced or crushed

1/4 teaspoon red pepper flakes

2 cups spaghetti sauce (or sometimes I just use a jar or a can and call it good)

1/2 cup water

1/2 cup half-and-half or cream

12 ounce rotini pasta, cooked according to directions

Grated Parmesan cheese

Cook the sausage in a large frying pan. When done, stir in the garlic and red pepper flakes. Add the spaghetti sauce and water, and let simmer for about 5 minutes. Stir in the half-and-half or cream and bring to a boil and cook for about a minute, stirring. Remove from heat. Serve over the cooked pasta and garnish with the cheese.

TIP: Another great garnish would be some pretty chopped parsley or chives! Also, try throwing in some chopped onion or sliced mushrooms while cooking the sausage for more great taste.

Healthy But Oh So Delicious Fruit Smoothie!

This SWEET smoothie is sooooooo good! I make this most MORNINGS of the week, especially when I'm trying to EAT a little more on the HEALTHY side.

Healthy But Oh So Delicious Fruit Smoothie
1/2–1 cup skim milk
1/2–1 container light Yoplait yogurt, any flavor
1/2 banana
1 large handful fresh spinach (I like the baby organic from Costco)
5 or 6 baby carrots
1 handful frozen mixed berries (also from Costco)
4–6 ice cubes

Pour the ingredients in the order listed above into a blender (I use a Vita-Mix). Blend, starting slow, until everything is smooth and creamy. Enjoy!

TIP: Add a scoop of ground flax seed and a spoonful of wheat germ to be even healthier! Also, I suggest blending the smoothie ingredients until smooth, then stop and start again, blending for a while longer. That way any unblended chunks will drop to the bottom and will then be blended on the second go-round. :)

Enchilada Salad

This is one of my husband's all-time FAVORITE recipes. It's from my book 101 Things To Do With a Salad and is super yummy! I hope you LIKE it as much as we do.

Enchilada Salad

1 cup ranch dressing

1/3–1/2 cup salsa

Tabasco sauce, to taste

1 head leafy green or romaine lettuce, torn into bite-size pieces

1/2 red onion, thinly sliced

1 can black beans, rinsed and drained (optional)

1 pound boneless, skinless chicken breasts, cubed and cooked

1/2 cup enchilada sauce

1 1/2 cups grated cheddar cheese

1 cup crushed Fritos

Mix the ranch with the salsa and a few shakes of the tabasco; chill until ready to serve.

Layer the lettuce, onion, bean, and chicken on individual plates. Drizzle enchilada sauce over the chicken. Sprinkle cheese and Fritos over top. Serve with the salsa ranch dressing. Makes 4–6 servings.

TIP: Instead of drizzling the enchilada sauce over the chicken when it's already on the salad, toss the cooked chicken in the sauce and then layer on the salad—then it's completely coated! Other good additions to this salad include chopped red bell pepper, diced tomatoes, and avocado. 

Easy Chicken Pot Pie

So EASY and so good! I love pot pie on a COLD day. It's just so . . . comforting. I think you'll LIKE this recipe too because it comes together so FAST! 

Easy Chicken Pot Pie

1 1/2 cups cooked and chopped chicken (see tip)

1 cup frozen peas

1 cup frozen corn

1 cup thinly sliced baby carrots

1 (15-ounce) can diced potatoes

1/2 cup chopped onion, optional

1 can cream of chicken soup

1/2 cup (or so, maybe a little more) sour cream

Salt and pepper, to taste

1 premade refrigerator pie crust

In a bowl, combine the chicken, peas, corn, carrots, potatoes, and onion, if using. Combine the condensed soup and sour cream then stir into the chicken and veggies. Season with salt and pepper and then pour into a pie or tart pan that has been sprayed with nonstick spray. Place the pie crust over the filling in pan and fold the excess around the edges. Bake at 400 degrees for 15–20 minutes, or until crust is golden brown and filling is bubbling. 

TIP: I like to use the rotisserie chicken from Costco for  this recipe. I buy it, cut the whole thing up into pieces, then freeze the extras. Then when I'm ready to make pot pie again (or something else), I just grab the chicken out of the freezer and thaw!

BONUS TIP: I sometimes throw a handful of grated cheddar cheese into the filling. It gives just a little bit of a different taste that makes it even more rich!

Better than Sex Cake

This is a favorite CAKE of mine, mainly because it is soaked in GOOEY yumminess! I can't think of a better chocolate SURPRISE for Valentine's Day than this super rich cake. Is anything better than CHOCOLATE?

Better than Sex Cake
1 dark chocolate or fudge cake mix
Ingredients called for on box
1 (14-ounce) can sweetened condensed milk
1 (10-12-ounce) jar caramel ice cream topping
1 small container Cool Whip
2-3 Heath candy bars, crushed

Bake cake according to directions for a 9 x 13-inch pan. Let cool about 3-5 minutes and then poke holes all over top of cake with the handle of a wooden spoon. Pour the condensed milk over top of cake. Pour the caramel over top of cake. Let cake cool completely. Spread Cool Whip over top of cake and sprinkle with the crushed candy bars. Refrigerate until ready to serve. Mmmmmmm!

TIP: I use Cool Whip just because it's handy and often cheaper than making fresh whipped cream. However, fresh whipped cream would make this cake even better, I'm sure!!!

You're My Sweetheart Cake

A super EASY heart-shaped cake from my book Easy Cut-Up Cakes for Kids. Try making it for your KIDDOS for Valentine's Day, or make it a family activity and bake and decorate it together.

                                                                                                Photo © Zac Williams

You're My Sweetheart Cake
1 strawberry cake mix
Pink frosting
1 large tube white frosting (or homemade)
Pastel candies, such as M&Ms, Skittles, jelly beans, or gum drops

1. Make cake according to package directions. Bake cake as directed on box for two pans, using one 8-inch round pan and one 8-inch square pan. Cool cakes in pans for 10 minutes, and then invert and cool completely on a wire rack.
2. Place the square cake diagonally on a platter or foil-wrapped board. Cut the round cake in half and the place the cut sides against the top two sides of the square cake to make a heart.
3. Frost entire cake pink. Outline top edge with white tube frosting (or homemade in a decorator's bag with a star tip). Decorate the cake with pastel candies of your choice. You can use the candies to create flowers as seen in the photo.

TIP: Switch up the color scheme if you don't want a pink cake! Use cherry chip cake mix, frost the cake white, and use red tube frosting and candies.

Chicken Roll-Ups (or Bundles, or Pockets!)

This EASY recipe is so versatile and can be made in so many different ways. I first started making these little BEAUTIES with the crescent roll dough from a can. I've moved on to pre-made PIE CRUST, which I think tastes much better!

Chicken Roll-Ups (or Bundles, or Pockets!)

2 cups cooked and shredded or diced chicken (rotisserie chicken works great!)

1/2 package (4 ounces) cream cheese, softened

1/2-3/4 cup chopped nuts

1/2 green, red, or yellow bell pepper, chopped or diced

Salt and pepper, to taste

Montreal Chicken seasoning (optional)

1 pre-made refrigerator pie crust

Mix together the chicken, cream cheese, nuts, and bell pepper. Season with salt and pepper, and/or chicken seasoning, if desired.

Roll out the pie crust just so it's a little bit thinner than what's in the package. Cut out long rectangles to make roll ups or pockets, or circles to make bundles. Place a tablespoon or two of the chicken mixture on one end of the rectangle and roll up, or place in the middle of the rectangle and fold dough over top to make a pocket. (Then press with a fork around the edges to make it pretty!). Or place filling in the middle of a circle of dough and pull dough up around filling to make a bundle (my husband's favorite version).

Bake at 450 degrees for about 15 minutes, or until the crust is nicely browned and you can hear your little creations starting to sizzle. Serve with a nice green salad! Makes around 6 servings, or more depending on how thin you roll out the dough.

TIP: Change things up a bit and just use the chicken and cream cheese as a base. Throw in some celery and craisins instead of the bell peppers, or stir in some salsa and black beans. The possibilities are endless, and everything seems to taste good mixed with cream cheese and wrapped up in pie crust! :)

Lemon Garlic Chicken

My mom treats my little family to this TASTY meal quite often. We always gobble it up and try to SNEAK leftovers home with us (if there is any!). The best thing about this is that my mom got it from Weight Watchers, so it's actually HEALTHY too! She's adjusted it over the years I'm sure, but it's pretty BASIC and, of course, easy.

Lemon Garlic Chicken

1-1/2 pounds boneless, skinless chicken breast, cubed (about 1-inch cubes)

2 cloves garlic, minced

1 tablespoon olive oil

1 (14-ounce) can low-sodium chicken broth

1 tablespoon cornstarch

1/4 cup lemon juice

1 tablespoon dried parsley

Put oil in a large frying pan. Add chicken and garlic and saute until chicken is done. Mix the chicken broth with the cornstarch; add lemon juice. Add broth mixture to chicken in pan and heat to boiling. Stir constantly until sauce thickens. Stir in parsley and serve over brown or white rice. Add salt and pepper to taste. Makes 4–6 servings.

TIP: Try adding fresh parsley instead of dried if you have it!

Chocolate Football Cake

Wow! Can you believe the SUPER BOWL is just around the corner? I posted a bunch of APPETIZERS throughout the month of December, plus a few more thrown in for good measure in January, so check those out for your Super Bowl PARTY. However, this cute cut-up cake is always a hit at any FOOTBALL party. It's from my Easy Cut-Up Cakes for Kids book and, of course, is super easy to make!

Photo © Zac Williams

Football Cake
1 chocolate cake mix
Chocolate frosting
1 large tube white frosting

1. Make cake mix according to package directions. Bake cake as directed on box for a 9 x 13-inch pan. Cool cake in pan for 10 minutes, and invert and cool completely on a wire rack.

2. Cut the cake according to the diagram below and throw away or eat the unused pieces.

3. Frost the entire cake with chocolate frosting. Using the white tube frosting or a decorator's bag, draw a white line in the center of the football and then the smaller white lines across it to look like the football laces.

4. On each end of the football, draw curved white lines for the football's stripes.

TIP: Using 1 to 2 large tubes of green frosting, create grass around the football by putting the end of tube right up against the bottom of the football and pulling out while pressing on the tube.