Chocolate Peanut Butter Bundt Cake

 Here's a cake out there for all of you Reese's Peanut butter Cup lovers. This is rich, dense, moist and DIVINE. My favorite combination is peanut butter and chocolate. They're just so perfect together. And this peanut butter ripple that's in the middle of the cake really reminds me of a peanut butter cup.

 

So if you're like me and love everything peanut butter and chocolate, you need to try this cake!

Cake:  

1 standard size chocolate fudge cake mix 
1 package (3.9 oz. - 4 Serving Size) chocolate pudding - DRY MIX 
1 cup sour cream 
1 cup vegetable oil 
4 eggs 
1/2 cup warm water 
1/2 cup chocolate chips

Peanut Butter Filling:

1 cup creamy peanut butter
1/2 cup powdered sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract

Glaze:
For Chocolate Glaze:
2/3 cup semi-sweet chocolate chips 
1/3 cup heavy cream 
For Peanut Butter Glaze:
2/3 cup peanut butter chips
1/3 cup heavy cream 

DIRECTIONS 
For the cake: 
1. Preheat oven to 350 degrees. 
2. Combine all of the cake ingredients and mix with a mixer until combined.  Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. Stir in chocolate chips. 
3. In a separate bowl, combine peanut butter, butter, powdered sugar, vanilla and salt and mix well with a mixer. 
4. Spoon half of cake batter into a bundt cake pan that has been sprayed with non-stick cooking spray.  Spoon peanut butter filling on top of the cake batter.  Top with remaining cake batter. 
5. Bake for 50-55 minutes or until toothpick inserted into cake comes out clean.  Remove from oven and allow to cool on a wire rack.  Remove from bundt pan and allow to cool till not hot. Top with glazes.

For glazes: 
In a large microwave safe bowl combine chopped chocolate and heavy cream. Do the same in a different bowl with the peanut butter chips and heavy cream. Microwave for 30 seconds, remove from microwave and stir well. Return to microwave for another 15 seconds.  Remove from microwave and whisk together until smooth (stirring will help melt chocolate).  If needed, heat for an additional 15 seconds, then whisk until smooth.  Spoon or pour over cake. ENJOY!!

*Adapted from Lovin from the Oven  

Chicken Cordon Bleu Casserole

 

I just LOVE one pot dinners or casseroles. They're just so much easier with kids busy schedules. And I also can make them ahead of time, put them in the fridge or freezer then pull them out and bake them whenever I need it. Cause sometimes after the kids come home, there's no saying if I'll have time to spend 30 min to an hour in the kitchen.  This way you get it out of the way and be organized for the rest of the day. 

And besides, this casserole is SOO yummy. And really, who has time to make ACTUAL Chicken Cordon Bleu...definitely not me. It combines chicken, ham and delicious swiss cheese into a perfect marrying of flavors that you get from the real dish, just A LOT easier. I REALLY like this sauce too. I love that it's not a canned soup base. Just so much better. This is also a way you can use your trusty Costco rotisserie chicken. Remember how I never leave Costco without one? It's like my secret weapon that I can whip out at any time for a quick and easy dinner:)

1 rotisserie chicken, cut into cubes (about 5-6 cups)

1/2 pound thinly sliced deli honey ham, cut into smaller pieces

1/3 pound swiss cheese, shredded

Sauce:

4 T butter

4 T flour

3 cups milk

2 T lemon juice

1 T dijon mustard

3/4 t salt (or to taste)

1/2 t paprika

1/2 t pepper

Topping:

1 1/2 cup panko bread crumbs

4 T butter

1/2 t seasoned salt

Preheat oven to 350 F. Butter a 9×13-inch baking dish. Set aside.

Put cooked diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Sprinkle most of the Swiss cheese on top of the ham, leaving about 1/4 cup to spare.

For the sauce:
Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, paprika and pepper. Bring sauce just back to a low boil and turn off heat. Stir in leftover Swiss cheese until melted and smooth. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

For the topping:
Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, crushed dried parsley and seasoned salt. Sprinkle over the top of the casserole.
Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving. Enjoy!

*Adapted from Tasty Kitchen

Hershey's Chocolate Cake with a Mousse Filling

 I'm definitely not going to take credit for this cake. I'm just making sure everyone is aware of how delicious it is:) I put a little twist in there, but for the most part, this cake is Hershey's. They add 1 cup boiling water at the end to stir in. I add boiling hot coffee. You might think this is weird. Well it is kind of weird, but it makes it SO much more chocolatey. And despite what you may think, you can't taste the coffee at all. It just brings out the natural richness of chocolate. I really challenge you to try it!

If you're wanting the BEST chocolate cake there is out there, look no further. This is the definition of the perfect chocolate cake. Dense. Moist. SUPER chocolatey.

 I will, however, take credit for this wonderfully easy chocolate mousse. The best part about it is you can put it in the middle of anything and everything. I sometimes like to fill my chocolate cupcakes with it. It puts them right over the edge.

 

Anyway, this is a knock-your-socks-off kind of chocolate cake. 

Hershey's Chocolate Cake:

2 cups sugar

1 3/4 cup flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling hot coffee (or boiling water) 

Preheat oven to 350 degrees. Grease and flour 2 9-in round baking pans. I also like to line the bottom of my pans with a parchment paper. It guarantees that it comes out clean. In the bowl of your mixer, add the sugar, flour, cocoa, baking powder, baking soda and salt. Turn it on a few times to stir the ingredients together. Add the eggs, milk, oil and vanilla. Beat until well combined making sure to scrape down the sides of the bowl. Stir in boiling hot coffee.

Bake 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes, then remove from pans and let cool on a wire rack. Cool completely. Fill with the Chocolate Mousse Filling then frost with Perfectly Chocolate Frosting.

Chocolate Mousse Filling:

1 cup heavy cream

1 cup semi-sweet chocolate chips, melted and cooled

Beat heavy cream in a bowl until stiff peaks form. Stir in melted chocolate until completely combined. Lay one layer of cooled chocolate cake on a cake stand. Top with mousse filling. Top with the other layer. Frost the whole cake with Perfectly Chocolate Frosting.

Perfectly Chocolate Frosting:

1/2 cup (1 stilck) butter

2/3 cup cocoa powder

3 cups powdered sugar

1/3 cup heavy cream

1 tsp vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to a spreading consistency. You may want to add more cream to get to your desired consistency. Beat in vanilla. 

ENJOY your chocolate coma:)

*Adapted from Hershey's

Halli's Perfect Guacamole

You know how you're always trying to find the perfect balance in a guacamole? Haha, or is that just me? I swear when I go to make a guacamole, I can never get the proportions right. Well this search ended when my cousin magically made me the perfect guacamole one day. She had been working on it for months, trying to perfect it. And that she did. It's DIVINE and PERFECT. I can eat the entire bowl. Make it, but then be prepared to eat the entire thing:)

2 large avocados

almost 1/2 tsp garlic salt

almost 1/2 tsp onion salt

1/2 tsp regular salt (you can adjust this for your own saltiness)

1/4 tsp lemon pepper

2 tsp lemon or lime juice

2 Tbs sour cream

Mix it all up in a bowl with a fork, smashing the avocados. Then eat the BEST guacamole you've ever had!! Enjoy!

Mexican Pizzas

 This is my new favorite dinner! Just look at how delicious it is. And your kids are sure to love it too, which is a top priority for me.

They go like hot cakes, so be sure to make enough! And they're easy to whip up quick, which is the kind of recipe I need for these soccer nights:) This also easily makes 2 nights of meals too, which I LOVE!!

Mexican Pizzas 
1 (16oz) can refried beans

2 cups shredded rotisserie chicken (I use Costco rotisserie chicken. One recipe uses 1/2 of the chicken. I cut up the other half and freeze it to make this recipe again later.)

1/2 cup salsa

8 flour tortillas

1 recipe enchilada sauce (Recipe to follow. You can also use canned sauce, but homemade is just SO delicious! I make a full recipe and use 1/2 of it, then store the rest in the fridge to make it again with the other 1/2 of the rotisserie chicken)

8 oz shredded Mexican cheese blend

2-3 green onions, thinly sliced

2 roma tomatoes, diced

Preheat oven to 400 degrees. Warm up bean in a small bowl in the microwave. Combine chicken and salsa in another bowl and warm in the microwave.

Toast tortillas by spraying a large skillet with cooking oil spray and fry both sides of the tortilla until browned and a little crisp. Lay 2 flour tortillas each on 2 cookie sheets, top each with 1/4 of the beans, then 1/4 of the chicken mixture (remember, you're making 4 total pizzas). Then top each with another toasted tortilla. Spread a thin layer of enchilada sauce on top of each tortilla. Sprinkle with shredded cheese, tomatoes and green onion.

Bake in oven for about 7-10 minutes until heated through, then broil until bubbly and crispy. ENJOY!!!

 Enchilada Sauce:

2 T olive oil

2 T flour

3 T chili powder

1/2 t garlic powder

1/2 t onion powder

1/2 t cumin

1/4 t salt (if using boxed broth taste first before adding)

2 cups chicken broth

Heat oil in small saucepan over medium heat. Add the flour and whisk for about 1 minutes. Add all of the spices and stir. Gradually and slowly add the broth, whisking to prevent lumps. Simmer while stirring for 15 minutes or until sauce is thickened. Use immediately or store in the fridge.

Mint Brownie Trifle

 I made this by accident once. I think those are the best kind of recipes:) I was going to make a mint cake, but it turned out weird, so I turned it into a trifle. Cause, you know, you should improvise when things don't go as planned. 

It's turned out to be one of the favorites of my friends and family! It's rich and refreshing at the same time. Mint will do that. I also love how trifles are kind of messy. You just throw everything into layers and BOOM you're done. It's the best!

1 recipe of my homemade brownies (found here) baked in a sheet cake pan so they are thinner

1 recipe Fluffy Mint Buttercream (recipe follows)

1 bag chopped Andes mints (found in the baking section)

1 jar hot fudge

After baking brownies, let them cool completely. Then cut them into small 1 inch cubes. Put a layer of brownies in the bottom of a trifle bowl (or any bowl or container you choose), drizzle 1/4 cup of hot fudge over brownies, top with a layer of Fluffy Mint Buttercream, then sprinkle a layer of chopped Andes mints. Repeat layers until all ingredients are used. Enjoy!!

 

Fluffy Mint Buttercream

2 sticks butter, at room temperature 

3 1/2 cups powdered sugar 

2 T heavy cream 

1/2 t peppermint extract (more if you like it strong)

1 cup heavy whipping cream

In the bowl of an electric stand mixer, using the whisk attachment whip butter on high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, 2 T heavy cream and peppermint extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. In a separate bowl whip the whipping cream until stiff peaks form. Fold into the buttercream. 

Chicken Zucchini Casserole

 Whenever I go to Costco, I never leave without a rotisserie chicken. My mom taught me this. It's SO much chicken meat for only $5. Can't beat it. So when I get home, I take all of the meat off, cut it into chunks and put it in the freezer. There's just so much you can do with that meat! Enchiladas, soups, casseroles, paninis, chicken alfredo...literally endless possibilities.

This casserole is one of my favorites. It's so easy and SO good. It's super good as leftovers too, which is crucial in my opinion:) So head over to Costco and get yourself a chicken!

1 rotisserie chicken, cut into chunks (3 chicken breasts can be substituted)

3-4 small zucchinis, cut into chunks

1 can cream of chicken soup

1/2 cup sour cream

1 box chicken Stove Top stuffing

1 stick butter, melted

In a large bowl, mix together chicken soup and sour cream. Add chicken and zucchini and mix until everything is evenly coated. In a separate bowl mix dry stuffing and melted butter. Add half of this mixture in with the chicken and zucchini. Pour that into a 9x13 dish. Top with the rest of the stuffing mixture. Bake at 350 degrees, uncovered, for about 30 minutes. At this point the stuffing might be getting really brown, but the zucchini may not be cooked through as much as you'd like, sometimes this happens to me. If that's the case, cover the dish with foil and return to the oven for 10-15 more minutes, until the zucchini is soft enough. Enjoy this delicious easy dinner!!

Brownie Chocolate Chip Cheesecake

The best thing about this cheesecake is that it's a no-bake cheesecake. Well, I guess you have to bake the brownies. But COME ON! Look at this! It's divine, delicious and indulgent. It's also pretty fancy, but doesn't require any skill...my kind of fancy. No brainer folks. You HAVE to make this!

For the Brownie Bottom:
* I usually just make my homemade brownie recipe and don't put all of it in, baking the rest in a small pan along side the actual dish. This also gives the kids a little something to snack on:) If you don't want to use a homemade brownie recipe, you can buy an 8x8 size box brownie according to the package and bake it in a 9in. springform cheesecake pan. Before you put the brownies in the oven, make sure you wrap the outside of the pan with tin foil so there isn't any issue with it dripping.

In a bowl, combine and stir until thickened:
3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cup flour
1/4 tsp salt

Stir in a little less than 1 cup of mini chocolate chips. Pour a little more than half into a greased springform pan. Pour the rest into another small, greased dish. Bake about 25 minutes at 350 degrees until the sides pull away from the pan or a toothpick inserted comes out clean. Your baking times may vary depending on your oven or baking dishes. Cool brownie base completely.

For the Cheesecake Top:
16oz. cream cheese, softened
1 cup sugar
1 tsp vanilla
3/4 cup heavy cream
1 Tbs powdered sugar
1 cup mini chocolate chips

Beat cream cheese in a mixer with sugar and vanilla until blended and very smooth.  Using a separate electric mixer with a whisk attachment, beat the heavy cream with the powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips. Transfer the filling to the cooled brownie crust and spread it evenly.  Top with ganache.

For the Ganache Top:
1/2 cup chocolate chips
1/2 cup heavy cream

Warm the cream in a small saucepan over medium heat. Once it boils, pour it over chocolate chips and let it sit for about 1 minute, then stir until chocolate is incorporated into the cream. Drizzle over cheesecake. Refrigerate for at least 4 hours or overnight. Pop open the springform pan, releasing it from the bottom. Enjoy!!

Philly Cheesesteak Taquitos

 I always need an easy, on-the-go dinner. With kids in sports it's a must!

This is the perfect dinner for spring-time baseball games and the kids LOVE them! They're basically mess free for the car too:) 

Ingredients:

Olive oil

12-16oz roast beef deli meat, chopped small

2t Worcestershire sauce 

1 green pepper, finely chopped (or whatever color pepper you have on hand)

1 small onion, finely chopped

1 8oz package cream cheese, softened

10-12oz provolone cheese (I usually buy the deli slices)

10 flour tortillas

Directions:

In a large skillet over medium-high heat add the oil, beef and onion. Cook until tender. Add the Worcestershire sauce and pepper if desired. Cook and stir for 3-4 minutes. Remove from the heat and let cool slightly.

Preheat oven to 425°F. Line a baking sheet with parchment paper (or silpat liners) and set aside.

In a medium bowl, combine the beef mixture and cream cheese until thoroughly combined.

Spoon 2-3 tbsp. of the beef mixture onto each tortilla. Tear up provolone cheese and put a layer on top of the beef mixture. Roll the tortilla around the filling as tight as you can. Place seam-side down on the baking sheet. Repeat with remaining tortillas and filling. Make sure the taquitos are not touching.

Spray the tops of the taquitos lightly with cooking spray or brush lightly with olive oil and sprinkle with salt. Bake 15-20 minutes or until the taquitos are crisp and golden brown. Enjoy!!

*Adapted from Love Bakes Good Cakes

Cowboy Lasagna

 Once again, another twist on a classic. I love this recipe because it's chock full of meat, just the way my hubby likes it. And the variety of meats give it a great flavor. I also love recipes in a casserole dish because I can make it early in the day, put it in the fridge, then just pop it in the oven. Perfect!!

 

Ingredients:

2T olive oil

1 pound ground beef

1 pound ground sausage (I use Jimmy Dean Regular sausage)

1/2 pound pepperoni, cut into quarters

16oz can diced fire-roasted tomatoes (regular can be substituted if you don't like fire roasted)

12oz can tomato paste

1T dried oregano

salt and pepper to taste

2 garlic cloves, minced

1 small onion, finely chopped

16oz lasagna noodles

16oz ricotta cheese

16oz mozzerella cheese (or any other grated cheese you like. I like to use a medley of mozzerella and cheddar)

1 cup grated Parmesan cheese

Directions:

In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage with the onion and garlic. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes. (You can always use your own tomato or marinara sauce here, or use a canned sauce to save time. We all know we need a time saving option every once in a while.)

Preheat the oven to 350 degrees. Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions, drain and then lay out flat on parchment paper or foil so they don't stick.

In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.

Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut and serve. Enjoy the rustic goodness!!

*From Recipe Diaries

Cinnabon Cinnamon Rolls with Whipped Cream Cheese Frosting

 

I thought I had the whole cinnamon roll thing figured out. I had a recipe that was no-fail and tasted great. And THAT is the reason why you should always be trying new recipes. You never know what you're going to miss!! For some reason I wondered if there was a better recipe out there for cinnamon rolls. I found this one and I will NEVER go back. They're absolutely perfect!

  

 I mean look at them! Have you ever seen a yummier cinnamon roll, besides Cinnabon?! They're so soft, buttery and the perfect ratio of bun to cinnamon gooeyness.

 

 Don't pass up this opportunity to make and eat amazing cinnamon rolls at home!

For the dough:
3/4 cup warm water
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup buttermilk, room temperature
1 egg
1/3 cup oil
4 and 1/2 - 5 cups all-purpose flour

For the filling:
1 and 1/4 cups light brown sugar
2 and 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch
1/2 cup (8 tablespoons) unsalted butter, room temperature

For the whipped cream cheese frosting:
1 8oz cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
1 t vanilla
1 and 1/4 cups powdered sugar, sifted

1/2 cup heavy whipping cream 

1T powdered sugar

Directions:

In the bowl of a stand mixer fitted with a dough hook, add water, yeast, and 1 tablespoon of the granulated sugar ( I measure the 1/2 cup sugar then take 1T from that.) Stir together, then let the yeast rise for about 5-10 minutes. In a small bowl, whisk together buttermilk, egg, and oil until well-combined. After 10 minutes, the yeast should look frothy and bubbly. At this point, pour in the buttermilk mixture, remaining sugar, and salt, and stir together for 10-15 seconds.

Pour in 2 cups of the measured flour, and stir on low speed until incorporated. Continue to pour in flour, 1/4 cup at a time, until the dough pulls away from the bowl and bowl starts to look clean. Increase speed to medium and knead for 5 minutes. The dough should be slightly sticky, but not sticky enough to stick to your fingers when touched.

Transfer dough to a greased bowl, cover with plastic wrap, then set aside in a warm place to rise for 1-2 hours, or until dough has doubled in size. I usually heat my oven up to 100 degrees then turn it off.

Meanwhile, prepare the filling. In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined. 

Butter an 11x15 inch glass baking dish (or 1 9x13 and an 8x8 square pan or pie dish).

Once dough has risen, liberally flour a large, clean work surface. Punch down the dough to remove air bubbles, then transfer it to the work surface. Roll the dough out into a large rectangle, roughly 20x30 inches wide. Spread softened butter over the surface of the dough, leaving a 1-inch strip on the edge of the dough farthest from you untouched. Spread the room temperature butter evenly over the dough. Evenly sprinkle cinnamon sugar mixture over the butter, then use a rolling pin to gently roll over the mixture and slightly press it into the butter. This can get the rolling pin really messy, but necessary for the filling not to fall out after you've rolled it up.

Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, sealing it with the strip of dough you left untouched. Cut off any uneven ends. Score dough every two inches, then use those marks to evenly slice your dough into rolls.

Place rolls into parchment paper lined baking dish. Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other. Bake in preheated 350 degree oven for 15-17 minutes, or until tops start to brown. Do not overbake!

While rolls are baking, prepare your frosting. In a bowl, using an electric hand mixer, beat together butter and cream cheese until smooth and creamy. Add vanilla and beat until combined. Pour in powdered sugar and mix on low speed just until incorporated. Then, increase speed to high and beat for an additional 5 minutes, or until frosting turns white. In a separate bowl, whip the cream and 1T powdered sugar until stiff peaks form. Fold it into the cream cheese mixture.

Once you remove the rolls from the oven, spread half of the frosting on top of them. This layer will melt into the rolls. Once they've cooled down, spread on the remaining frosting. Serve warm or reheat before serving.ENJOY!!

 

*Adapted from Culinary Couture

Baked Pumpkin Cream Cheese French Toast

 Fall? Hello, Fall? Where are you?! Why are you torturing me with 90 degrees still? It's not very nice when I want to bake all of these yummy fall dishes. So I bake them anyway:)

 This casserole will change breakfast for you. Making breakfast before bed and then just popping it in the oven in the morning...YES PLEASE! I'm always worried that these overnight casseroles will be to wet and gooey for me. Not the case AT ALL. This bakes up so firm and delicious.

And aren't pumpkin and cream cheese married? They are in my book. They belong together. And they're so happy together. If you're looking for the perfect Fall breakfast look no further!      

3/4 cup milk

1/2 cup pumpkin puree

3 eggs

2 teaspoons pumpkin pie spice

1 teaspoon vanilla

1/4 cup brown sugar, packed

1 (12-count) package Kings Hawaiian Sweet Dinner Rolls, cubed

  

For the crumb topping 

1/4 cup flour

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 cup butter, cut into cubes

1/4 cup chopped pecans (Optional. I didn't have them this time so I left them out)

2 tablespoons powdered sugar 

  

For the cream cheese filling 

8 ounces cream cheese, at room temperature

1/3 cup powdered sugar

1/4 teaspoon ground cinnamon

 In bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and cinnamon on medium speed until light and fluffy, approximately 2-3 minutes; set aside.

In a large glass measuring cup or another bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice, brown sugar and vanilla. Lightly coat a 9x13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Pour half of the pumpkin puree mixture evenly over the top. Spread cream cheese filling in an even layer. Top with remaining bread cubes and pumpkin puree mixture to completely cover the filling. Cover and place in the refrigerator for at least 2 hours or overnight.

To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. You can also do this in a food processor or with a fork or pastry cutter. Place the crumb topping in the fridge until ready to bake NOT on top of the casserole, but in a separate bowl. Sprinkle the crumb topping evenly over casserole right before putting into the oven. 

Preheat oven to 350 degrees. Place into oven and bake for 35-45 minutes, or until golden brown and cooked all the way through. Serve immediately, sprinkled with pecans and powdered sugar, if desired.

Enjoy!!

*From damndelicious.net

Pesto Toast

This is one of my favorite lunches folks! It's just so hearty, fresh and filling, but doesn't make you feel gross after eating it. My kind of meal! And really, you can make it your own. Add whatever toppings sound good at the time. I've even done a pizza twist to it and added pizza sauce instead of pesto with peppers, onions and pepperoni as toppings. I have to give a big shout-out to my sister in law, Jen, for steering me toward this gem. I don't know what I would do without it in my life:)

1 slice of bread (I use Dave's Killer Bread)

2t pesto (or as much as you want!)

Handful of Spinach

Fresh Garden Tomato (OK store bought is good too)

Diced grilled chicken

Sprinkle of Mozzarella Cheese

Dash of Italian Seasoning

Place your oven setting on high broil. Put bread on a cookie sheet. Spread on pesto and then layer your toppings in whatever order you want. I layer this way: spinach, tomato, chicken, mozzarella, Italian seasoning. It's best if the cheese is on top so that it gets nice and bubbly and brown. Broil in the oven for a few minutes. I usually just keep an eye on it until it looks perfectly bubbly. Remove and sit and enjoy your healthy, filling lunch!

Salsa Verde Honey Lime Chicken and Rice Bake

How about that title? Haha!! It’s a mouthful. Just like this casserole. Oh. My. Gosh. This is to DIE for!! It made a whole bunch and we were just fine with that because we ate it for lunch and dinner for almost a week. I love how the sweetness of the honey shines through while still being a savory dish. 

Honey and lime together…a match made in heaven.

I’ve been on a mission to find dinners I can make ahead and bake later or ones that are portable. You’ll probably see a lot of those from me in the next several weeks:) Soccer is in full swing and I’m trying to figure out how dinner works into that schedule. This casserole is a total homerun and a definite keeper!

1 pound chicken breasts, cooked and chopped
1 1/2 cups long grain rice or brown rice, cooked (measured uncooked)
1 16 oz. bottle salsa verde
1/2 cup sour cream
1 1/2 cups shredded Monterrey Jack cheese
1 1/2 cups sharp cheddar cheese
1 15 oz. sweet corn, rinsed and drained, or you can use frozen
1 4 oz. can green chilies

10 Minute Marinade
1/3 cup honey
1/2 cup lime juice
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cumin
dash - 1/2 teaspoon chipotle powder
dash - 1/4 teaspoon cayenne pepper (optional for more heat)

Preheat oven to 350 degrees.

In a very large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinate at least 10 minutes.

Mix cheeses together and add 2 cups cheese, salsa verde, rice, sour cream, green chilies, and corn to the chicken and marinade. Stir until evenly combined. It will seem a little “wet” which is normal.

Add chicken/rice mixture to a 9 x 13 casserole dish and top with remaining cheese.

Bake for 30 minutes or until hot in the center then broil until cheese is golden.

Serve with desired garnishes. Enjoy!!

*From Carlsbad Cravings

Cinnamon Bun Popcorn

This popcorn has been a staple in our house this summer. There’s something about a crunchy, portable popcorn that makes me feel like it’s a must for all summer activities. Ha!

This popcorn is SO addicting. Plan on having a lot of people around when you make it or you might just eat it all yourself.

This recipe is from one of my most favorite sites, Our Best Bites. You know it’s good if they’ve made it. It’s also great to package up in clear bags and give as gifts. So versatile and delicious! 

12 cups air popped popcorn (about 1/2 cup kernels)
1 cup roughly chopped pecans (these can easily be omitted)
1 cup brown sugar
3/4t cinnamon
1/4 cup Karo syrup
1 stick (1/2 cup) butter
1/2t baking soda
1t vanilla
3 squares almond bark

Preheat oven to 250 degrees. Place popcorn and chopped pecans in a very large bowl. I usually need to use 2 bowls to make less of a mess when mixing.

Combine brown sugar and cinnamon in a big, microwave safe bowl. Make sure you mix these two ingredients before adding anything else, otherwise it won’t turn out. Also, use a bowl larger than you think you’ll need because the ingredients will bubble up.

Chop butter into chinks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to the microwave and heat for 2 minutes. Remove, stir and microwave for another 2 minutes.
Remove from the microwave and add vanilla and baking soda. Mixture will foam up a little. When combined, pour over popcorn and pecans and stir until it’s evenly coated. Spread popcorn mixture onto a foil-lines jelly roll pan. Place in the oven and bake for 30 minutes, stirring every 10 minutes.

After 30 minutes, take a piece out and let it cool. Sample it. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and dump in onto clean parchment paper. Using a fork, drizzle the melted almond bark over the popcorn. Don’t use white chocolate chips for this because it melts in your hands too easily. Almond bark or any sort of melting chocolate works best so it stays on the popcorn without getting all over your hands.

When it has all cooked, break it into chunks and enjoy!

*From Our Best Bites

Blueberry Muffins

I’ve been on the hunt for the best blueberry muffin recipe. This one is SO GOOD! And I love how it makes 24 muffins instead of 12 because come on, 12 really isn’t enough, right? Perfect for delicious summer breakfasts.

Preheat oven to 350 degrees. Place paper liners in muffin pans.

 Streusel Topping
1/2 cup all-purpose flour
1/2 cup sugar

4 tablespoons butter, slightly softened and cut into 1/2 inch pieces
In a medium bowl, stir flour and sugar.  Add butter pieces and combine mixture with a fork until topping resembles coarse crumbs.  Set aside.

Muffin Batter
2-1/2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 sticks butter
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoon vanilla
8 ounces sour cream
1/4 cup milk
2-1/2 cups fresh blueberries

In a medium bowl, sift flour, baking powder and baking soda.
With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes). 

At low speed, beat  in one egg at a time, then add vanilla, sour cream, and milk until combined. 
Add 1/3 of dry ingredients at a time and beat until just combined. 
With a spatula, evenly fold blueberries into batter.
Spoon batter into muffin pans and fill each cup to the top.
Sprinkle streusel topping over batter.
Bake for about 24 minutes until a toothpick comes out clean and they are lightly brown.

Makes 24 muffins.

*From Little Magnolia Kitchen

Easy Brownie Cookies

Sometimes you just need a fast, easy dessert. Of course, if you have the time, you should definitely make my original brownie cookies (recipe found here.) But sometimes I just want to open a box because that requires no brain power, which I’m really lacking right now

But if you’re going to open a brownie box, PLEASE make it be this one. These are the best box brownies. They also sell them in a 6 pack at Costco

These are so fudgy, just like a brownie cookie should be.

1 box brownie mix

1 cup flour

3 eggs

1/3 cup oil

1/2 cup powdered sugar (for rolling cookies in)

Preheat oven to 350 degrees. Mix together brownie mix, flour, eggs and oil. The batter will be very thick. Pinch off a small amount of batter and roll it into a ball. roll ball in powdered sugar, being sure to cover completely. Set cookies 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes and remove to a cooling rack. 

*From Eating on a Dime

Homemade Breadtwists

I LOVE bread. Pretty much in any form. And when I have people over, I have to make some sort of bread to go with dinner. These remind me of Pizza Factory breadsticks. They are SO soft and SO delicious! It’s also an awesome recipe because they are fast. There isn’t a lot of rising time. You can also use this dough as a pizza crust. Just use half of the dough for a pizza and the other half for a batch of breadsticks. One batch made 2 full cookie sheets of breadsticks. 

1½ cups warm water
2 T sugar
1 T yeast
3½ cups flour
1 tsp Salt
3 T butter 
Grated Parmesan Cheese
Garlic Salt

Mix warm water, sugar and yeast together.  Let that sit for 5 minutes.  Add flour and salt to the water, sugar, and yeast.  Mix this until smooth and let it raise for 10 minutes.  I used my Kitchenaid mixer with the dough hook.

Roll out the dough in a large square on a floured surface.  Brush the dough with the melted butter and sprinkle with parmesan cheese and garlic salt. Fold the dough in half.  Cut the dough into one inch strips with a pizza cutter. Twist the one inch strips of dough and place on a cookie sheet.  Let that sit for another 10-15 minutes to raise.

Bake at 400 degrees for 20 minutes or until golden brown.  My oven took about 17 minutes for these to be lightly brown.

Immediately after baking brush with more garlic butter and sprinkle with garlic salt and grated parmesan cheese.  Serve with marinara sauce, alfredo sauce, or ranch.

*From The Recipe Critic

Easter Treats

Peeps Rice Krispy Squares

These are such a fun way to celebrate Easter! We made them for Camryn’s class and they all went crazy. And they aren’t hard to make! Such a fun, colorful way to make Easter a little bit more fun for the kids. You can find the recipe here. I just added melted white chocolate to the top with Easter sprinkles. Cute as an Easter button ;)

No Bake Egg Nests

We made these for Bryce’s class. I LOVE a no bake cookie and then by adding my FAVORITE Easter candy, Cadbury Mini Eggs, these have turned out to be the best! All you need to do is follow my recipe for No Bake Cookies, found here, and plop some Mini Eggs on top. Easy peasy.

Happy Easter!!

Enchilada Pasta Casserole

I love a dinner that can be confined to a casserole dish. That way I can make it in the morning, stick it in the fridge, and then all I have to do is put it in the oven and dinner is ready! I love enchiladas and pasta, so combining them can only make a delicious combo! Mommy and kid approved

1 lb ground beef (ground turkey can be substituted)

1/2t chili powder

1/4t cumin

1/4t cayenne pepper

5oz cream cheese

1/4 cup sour cream (Greek yogurt can be substituted)

1 (10oz) can red enchilada sauce

1 cup shredded sharp cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

1 cup corn kernels

1 (4oz) can diced green chilies

12oz egg noodles

Preheat oven to 350 degrees. Cook egg noodles according to package directions. In the meantime, in a large skillet, brown ground beef and drain the fat. Add chili powder, cumin and cayenne pepper. Stir to combine. Add cream cheese and stir until melted. 

In a large bowl, combine sour cream, enchilada sauce, half of the cheeses, corn kernels and green chilies. Pour over beef mixture, stir, and let simmer for 2-3 minutes. 

Drain pasta and add it to the beef mixture, making sure everything is coated in sauce. In a large casserole dish or 9x13 pan, pour in pasta mixture and top with remaining cheese. Bake for 20 minutes until cheese is completely melted and bubbly. Enjoy!

*From Table for Two