Monday, September 26, 2016

Simple Crock Pot Chili

It is officially fall and that means it is soup season in my house.  I could live off of soup, I really could, there is nothing better than a soup on a cold day and today it is 53 so, soup it is.
I make this chili when I don't have a lot of time on my hands and it is so simple just to throw it in the crock pot and let it simmer all day long. It has the perfect amount of spice and the upside is that you don't have to chop up anything? Not kidding, learn my trick below.  Happy Soup Season!


1 lb Ground Beef
2 cans, 15 oz, Tomato Sauce
1 can, 15 oz, Dark Kidney Beans, Rinsed
1 can, 15 oz, Light Kidney Beans, Rinsed
1 jar or 1 1/2 cups, Chunky Salsa
2 tablespoons Chili Powder
1 Tablespoon Paprika
1 Teaspoon Onion Powder
1/4 Teaspoon Pepper Flakes


Brown meat and place meat and all other ingredients into slow cook, mix and place on low for 6 hours, high for 3 hours.

Top off with crackers, cheese, sour cream, gold fish, or even corn muffins.

My Life Monday #4

Welcome Fall! Fall is finally here, our trees are turning, the days are growing shorter, and the weather is growing colder. I love me some sweater weather.
So I have forgotten some of my "My Life Monday" posts well because life just got in the way. I have been very overwhelmed with school, house work, kid stuff and etc. I was one screw up away from having a melt down, no fun. I just got done with 58 problems of Algebra so why not relax and write my post for tomorrow morning.

It has been a busy few weeks, Mallory has joined band and is playing the clarinet, basketball will also be starting soon, Anna and Lauren have joined in ballet again, the two oldest ones have after school programs, got sucked into the pta at the preschool, and every day life cleaning, cooking and more.

It has been harder to adjust than I thought it was going to be, full time school, cooking, cleaning, kids homework, after school, pta, sports and more there are days I feel like I neglect my family when I am doing school for 8-12 hours during the day and night, trying to clean, trying to cook, trying to figure out life and me. I will get it down, I will get there again but for now my life is a chaotic mess.

We did find amazing an amazing new hiking trail that is just beautiful I just wish this fall weather would last longer than a month because at 45 tomorrow morning, that is to cold for my liking.

Anyways props to anyone in life that is going to school, working, has a family and just trying to get by, this is going to be a rough two years but I will make it, I have made it through worse.

Saturday, September 24, 2016

Cookie Delight

I needed something to make for a dessert because 1. We were having a friend sleep over weekend and 2. My kids were whining all week they were no snacks after school, I have had been slacking but they are also being needy since they get snacks in their after school program haha.
Anyways, so I made this, I made this dessert from heaven, this creamy cookie dessert. It also makes a lot more than I thought I got 30 bars from this one so it will be lasting us a little while, which is good.

2 tubes of cookie dough *16.5 ounces* (room temp)
1 *8 ounces* Cream Cheese (room temp)
1 Cup Powdered Sugar
16 ounces (4 cups) Cool Whip
2 (3.9 ounces) Chocolate or fudge Pudding Mix
3 Cups Milk

Preheat oven to 350*
Cut one of the tubes of cookies in half and make 6-8 cookies in the oven, set aside (bake for 8-10 minutes)
When cookie dough is at room temp, grease a 9x13 cake pan and press in cookie dough evenly at the bottom of the pan. Bake for 10 -12 minutes, dough will be soft and under cooked, if it is cooked fully cookie will be hard to cut into. Let cool
Beat cream cheese and sugar until smooth and fold in two cups of cool whip. Spread on top of cookie mixture. Whisk together pudding mix and milk to 2 minutes. Pour evenly over cream cheese mixture and place into fridge for 2 hours. 
Take out of fridge and top with remaining 2 cups of cool whip and crumble up baked cookies on top.

Recipe From

Saturday, September 17, 2016

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Fives days, five days until fall and I am starting early over here well because it is only 65* and beautiful I might add, the leaves are changing, it is already fall in my opinion so time so bring out the Pumpkin! This pumpkin cupcake is a keeper, it has a light pumpkin taste, fluffy and moist. The cream cheese frosting is a delight with a beautifully light hint of cinnamon.  We will just keep wanting more.


1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2/3 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup vegetable oil
2 large eggs
3/4 cup canned pumpkin puree
1 tsp vanilla extract


Preheat oven to 350*
In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set a side.
In separate bowl whisk together both sugars until there are no more lumps. Mix in oil until combined, mix in eggs one at a time, add in your pumpkin and vanilla until smooth. 
Add your pumpkin mixture to your flour mix and stir until it is well blended.
Divide batter into 12 baking up in pan and bake for 20 minutes or until toothpick comes out clean.
Let cool and frost 

Cream Cheese Frosting


1 - 8 oz Cream Cheese, softened
¼ cup butter softened
1 tsp. vanilla
2 cups powdered sugar
2 tsp. cinnamon
Candy Pumpkins (optional)


Mix cream cheese and butter until blended and smooth. Mix in the powdered sugar until blended. Add in vanilla and cinnamon and mix.  Place frosting on top of cupcakes and top off with a candy pumpkin.

Recipe Adapted From


Monday, September 12, 2016

Chicken, Mushroom, Spinach Gnocchi Casserole

A simple healthish dish that surprised me and my family.  Everything about this dish I knew I would love but would everyone else I have little girls and a fiance that hates Alfredo so I was so up in the air to make this and let me tell you I am so glad I did.
The gnocchi is something that everyone loves and it is so soft and tender, the mushrooms give it that amazing taste the the spinach melts right in and that sauce is just like an Alfredo sauce so you will not want to miss out on this dish.  It just might surprise you


2 Cups Mushrooms
1 Tablespoon Olive Oil
2 Tablespoons Butter
2 Tablespoons Flour
3/4 Cup Heavy Cream
3/4 Cup Milk
1 Cup Chicken Stock
2 Cups Chicken *diced*
1 Garlic Clove *minced*
16oz Gnocchi *frozen,fresh, or in pasta aisle*
1 Cup spinach
1/4 Cup Parmesan Cheese
*salt and pepper to taste*


Preheat oven 425*

Cook chicken in pan, drain out liquid and place aside in bowl.  Place olive oil, garlic and mushrooms into pan and cook down for 15 minutes or until mushrooms are soft, place into bowl with chicken.
Melt butter in a skillet, add flour and whisk until mixture boils. Whisk in cream, milk and stock on medium heat until thickened, season with salt and pepper.

Add Gnocchi,spinach and Parmesan cheese to your mushroom and chicken bowl and add in cream.  Mix and place into casserole dish.

Bake for 30 minutes 

Adapted by:

Thursday, September 8, 2016

Chicken Wonton Taco Cups

Wontons are one of my favorite things but so are tacos so why not put two together?
The crunch of the wonton with a Chinese chicken and topped with coleslaw?  You do not want to say no to this one and the entire family and company loved it.  It is said to go onto the main list to make for dinner.  That list is actually getting pretty large.
So makes this amazing dish and you will not have to go get take out.

1 Tablespoon Olive Oil
1 LB Chicken breast *chopped*
1 Garlic Glove *minced*
1/4 Cup Soy Sauce
3 Tablespoons Hoisin Sauce
1/4 Cup Teriyaki Sauce
1 Tablespoon Corn Starch 
2 Tablespoons Water
24 Wonton wrappers
Lime Juice**

Preheat oven 350*

Place Olive oil,garlic, soy sauce, hoisin, teriyaki and chicken into pan and cook on medium for 15 minutes or until chicken is done. Place water and cornstarch together in separate bowl, mix and pour into chicken mixture.  Boil and stir until thickened.  If it is to thick for you add in a tablespoon of water to the mixture until you are happy with the results.

Spray your cupcake pan (12 count) with PAM and place 1 wonton wrapper in each of the bottoms of the pan.  Fill with 1-2 Tablespoons of chicken filling, top with 2nd layer of wonton wrapper and fill again with chicken filling.

Spray tops with PAM and bake in the oven for 20 minutes or until wonton edges are brown.

Let cool for 10 minutes 

Optional** Top with coleslaw and a squeeze of lime juice

Serve right away

Tuesday, September 6, 2016

Zucchini and Squash Medley

Fall means fresh vegetables from the garden and even better in my fridge to my belly.  
Something so super simple is so delicious to eat as a side dish for any meal.  With all these flavors mixed together in one it is like eating candy ok not really but all three of my kids loved it. 

1 Cup Chopped Zucchini
1 Cup Chopped Yellow Squash
1 Teaspoon Minced Garlic
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Italian Seasoning
2 Tablespoon Olive Oil

Place olive oil in a pan, get hot. 
Place chopped squash and zucchini in bowl, add in garlic, salt, pepper and Italian seasoning.  Mix and add to pan. Cooke for 20 minutes on medium or until soft and done.

Serve right away.