Wednesday, September 28, 2011

Smores Bark

You are probably wondering where I have been..... well we moved. Yep, like packed up the house in 3 days and moved to a new town. Then unpacked the boxes in 2 days before Rex went back to work. It was CRAZY!! But I LOVE our house and we are settled in an doing great! I LOVE my new kitchen. It is big. Lots of counter space. Lots of cupboard space. Ok, it just has lost of space. So.... now I can return back to the blogging world now that our computer desk is up and we have Internet connection again.

My huband is a snacker. He loves to munch. Espically when we are all set to watch a movie. So, I totally made these up for both of us. He has a yummy snack and I love them because I am obsessed with anything smores related. It is really good and kinda addiciting..... oh, and it is easy!


golden grahams cereal
mini marshmallows
white melting chocolate (almond bark or the white disks)
mini chocolate chips

1. Now this is really simple. Grab a cookie sheet and line that baby with wax paper. Next pour your golden grahams over onto the sheet. This is one of those recipes where you kinda make as much as you want. But I would say 2-3 cups of cereal. Next, sprinkle marshmallows over the top and kind of mix them together. Again, as many as you like. You want an even layer on your cookie sheet. If you have everything over lapped too much, when you pour the chocolate over it won't stick to everything resulting in a ton of goodies on the bottom of your cookie sheet not stuck to anything.
2. Ok, Melt your white chocolate (about 1-1/2 cups melted). When it is smooth, drizzle over the top of your cereal/marshmallow mixture. Get it all over everything!! Next sprinkle m&m's, baby chocolate chips and colorful sprinkles over the white chocolate.
3. If you want to really go crazy, melt a handful of chocolate chips in a zip lock bag and snip the tip off. Squeezing the chocolate, drizzle a thin chocolate layer over everything. Now, be patient. Let it harden and cool. (pop it in the fridge to speed things up) Then dig in!!Break it into chunks and snack. Keep left overs in an airtight container of bag.

Saturday, September 10, 2011

Chicken and Avocado Stuffed Quesadillas

Quesadillas are aways a favorite around here, but these ones are extra yummy! They are stuffed with grilled chicken, avocado, and cheese. Really, you can't go wrong. The creamy avocado gives it great flavor and the outside is crispy and warm! Dip in sour cream and salsa and you are in heaven!

Ingredients: (You can make as many or little as you like)

jalapeno cheddar tortilla wraps (the big ones)
grilled chicken, shredded
sliced avocado
grated cheese, pepper jack, colby,mozzarella, or cheddar
sour cream

1. Really easy here. Heat a non-stick skillet to medium-high heat.
2. I make my quesadillas in halves. By using one tortilla and filling just one side of it and folding the other side over on top. It makes it a ton easier when you are flipping a quesadilla stuffed with goodness. SO.... On one half of your tortilla sprinkle your cheese then place you chicken and avocado slices on top. Next, sprinkle a bit more cheese so everything stays together. Then fold the other half over. Kinda press on the folded tortilla to keep everything in place. Butter the side that is face up and carefully put your stuffed tortilla butter side down in your skillet.
3. While it is cooking butter the other side and after a few minutes CAREFULLY flip your quesadilla to cook the other side.
4. When the cheese is melted and the tortilla is golden brown and crispy slid that baby onto a cutting board and cut into 4 pieces. Now make as many as you want and dip in sour cream and salsa!

* You can add sauteed onions and tomatoes for a bit more flavor too.
* You can omit the chicken and load it with veggies or a great vegetarian meal.
* Add some watermelon and corn on the cob and you have a great summer meal!

Sunday, September 4, 2011

Homemade oven french fries

Sorry it's been so long! Ahh, we have been busy. Busy with friends, family, new job, house hunting, and everything in between! So today you get two new recipes! First is my yummy homemade french fries and second is a cool and refreshing oreo pudding poke cake!

I LOVE these fries. I have been making them for.... well since forever. Ask my husband how many time we have had frozen fries out of a bag since we have been married and he will be able to count on one hand. These are WAY better in flavor and better for you in general. Crispy and salty on the outside, soft and warm on the inside. Great with burgers.....yum.


russet potatoes, washed and dried
olive oil
season salt

The great thing about this recipe is it can be altered for lots of people or for a few people. Whatever you like. We love these babies so we use 5-6 potatoes for me, my husband, and my two hungry hippo little girls.

1. Cut your fries into strips. YOU can make them skinny or fat. Fat take a bit longer to cook so I do medium sized. I leave the skins on because I love the flavor and the skins have good nutrients in them. But is you prefer, you can peel them first. After they are cut toss all your potatoes into a big bowl.
2. Drizzle a bit of olive oil (just eyeball it) over the top. Toss with your hands to coat. Sprinkle with salt and toss again.
3. Line a cookie sheet with foil and SPRAY with non-stick spray. REALLY GOOD. If not, you will just be looking at your yummy fries because they will be stuck on there so good you won't be eating them. I know this from experience :) Dump all your fries on the pan and using your hands make an even layer on the pan. Now, sprinkle them with season salt.
4. Put them in a 425 oven for 20 minutes. After 20 minutes, pull them out and using a spatula, toss them over to brown the other side. Cook for 5-10 more minutes. Taste and see if you need any more salt. Then, plate them up and eat! Yum!!

Oreo pudding poke cake

Here is the Oreo Pudding Poke cake. This cake is in honor to my sweet hubby! After graduating last year with his masters in school counseling we have been on the job hunt for a year!! For the past 3 years he was working at a middle school as a attendance clerk, going to school, and is a fire fighter every summer, but really wasn't doing what he loved. Well, our prayers were answered and Rex was offered a counseling position at a nearby High School and we took it! YEAH!! So.... I wanted to celebrate! We went out to dinner with family and friends, me and the girls got him tons of "office stuff" and then I made this yummy cake! He loved it and announced that it is his new favorite. That is always a good sign. :) So here it is....


white cake mix
applesauce, egg beaters/egg whites, water
fat free chocolate pudding
2 cups of cold milk
reduced fat oreos
1 tub fat free cool whip

1. Really easy here. This cake is super moist and delicious after being chilled in the fridge. First, let's make the cake. Turn your oven to 350. Follow the directions on the back by using the same amount of water as directed. Instead of oil, replace the exact amount with applesauce. And for the eggs, use either 4 egg whites, or 3/4 cup egg beaters. Now, before pouring your cake into your greased pan, take as many or as little oreo cookies as you like and break them into small pieces. Not too small. You want small pieces in your cake, chunks of cookie. Fold your broken cookies into the batter and then pour into your cake pan. Cook for directed amount of time in a 9x13. When the cake is done let it cool for about 10-15 minutes.
2. Using a wooden spoon (or any mixing spoon handle) poke holes in your cake. Space them about 3/4 inches apart. If the holes are too close the cake with fall apart. If they are too far apart, then you won't have as much yummy filling. Now when you are poking the cake after 2-3 pokes the cake will start to stick to the spoon. SO..... clean off the spoon every couple pokes. I know, annoying, but worth it. Ok, after you are done poking it is time to make the pudding.
3. In a mixing bowl, mix your chocolate pudding and 2 cups of cold milk with a whisk. Beat for about 2 minutes until combine. Next step: IMPORTANT. As SOON as you are done mixing up the pudding pour you pudding into a glass measuring cup (or a cup/bowl with a pouring spout) and pour into each hole. If you just dump all the pudding on top it might not make it down into all the holes. So just pour into each hole until it is filled to the top. Move quickly, the pudding will start to get thick. After each hole is filled just spread the rest of the pudding on top, kinda like frosting. Ok, let that sit in the fridge for 5 or so minutes.
4. Now, put the whole tub of frosting on top and gently spread all over the cake. Sprinkle with more broken cookies and you are done! Let the cake chill for an hour or so to really get moist. YUM!! Keep covered in the fridge and enjoy!