Cream Cheese Dip

This is for all of you that know me, and I've made this. Now you can make it yourself instead of waiting for me to do it. This recipe is a GREAT party pleaser. Its always the first of the dips to go. Great for sports events, or even just a snack. I will warn you, it looks disgusting. But its FANTASTIC!!!

Ingredients:

2 (8 oz) block of Philadelphia cream cheese
I jar of dried beef
2 cans of rotel (I find the 'hot' to be better but I like spicy)
1 package of green onions

Directions:

Soften the cream cheese, the softer the less chunky.

Add your rotel, mix together.

Chop up all the dried beef and all the leafy parts of the green onions. Add that to the mix

And stir it all up.

It tastes a lot better when you have let it sit in the fridge overnight, but I can never let that happen. I start eating it before its finished. Lol smh

Homemade Enchiladad/Pico de Gallo

So today I made dinner for the boyfriends family. I made the only thing I really KNOW how to make very well.  Enchiladas. And you can't have enchiladas without pico de gallo. So here was my recipe for today, this makes one pan. 

Enchilada
Ingredients:

3 large chicken breasts
1 red bell pepper (diced)
1/4 cup green onion (chopped)
2 regular cans of red enchilada sauce
(Or one big one)
1/4 cup cilantro
Shredded mexican style cheese
White corn tortillas
Cooking oil

Enchilada Directions:

-First things first, you have to boil the 3 chicken breasts. Boil on high heat I'd say about 30-45 minutes, or until there is no pink in the middle.

-While the chicken is boiling, soften the tortillas. The way I do it is you get a pan with some cooking oil poured in it, and soak the tortillas on each side for maybe 3-4 seconds. If you do it too long you'll be making tortilla chips. I'd say make about 15. Then preheat your oven to 350 degrees

-When the chicken is done boiling, shred it. I just take two forks and tear it all apart. It beats burning fingers.

-Once shredded add one can of enchilada sauce. (If you got the big can only use half)
Then add the green onions, red bell peppers, cilantro, and about 1/4 cup of the shredded cheese.

-Once you mixed all that together. Roll the chicken mix evenly between tortillas, then place the folded side on the pan.

-When you have all your rolled tortillas on the pan, pour the other can (rest) of enchilada sauce on top of all enchiladas. Make sure you spread it out.

-Then you want to cover the top with the shredded cheese.  And stick them in the oven for about 25 minures. Or until all the cheese is melted.

Now for the Pico de Gallo.

Ingredients:

1 big firm tomato (diced)
1/2 onion (diced)
3-6 jalapenos (diced)
      (Depends how hot you want it)
1/4 cup fresh cilantro (chopped)
1 tablespoon lemon juice

Directions:

Mix all ingredients together in a bowl. :)

I hope you guys enjoyed this as much as I did. I ate 4 of them lol.

If you have any suggestions for the next time I make them, please feel free to leave a comment. I will try anything at least once.

Spicy honey chicken

So tonight I'm not cooking. But here is a recipe that looks really good!

Another Easter Dessert!

This is a fun, and very delicious, cake to make! It's another super easy recipe.

Ingredients:

1 pkg of any cake mix you like
2 pkg of any icing you like
2-3 pkg of any colored peeps
2 easter cookies
Pastel colored sprinkles

Directions:

Prepare cake mix according to package directions. Spread icing

Scatter sprinkles on top of the cake

Place your cookies on top

Last but not least, surround the cake with your peeps :)

Note: If you plan on keeping this in the fridge, be prepared for your peeps to get a little hard. If you prefer them soft, place the around the cake right before you serve.

Grilled Garlic and Red Wine Vinegar Chicken

I found this on pinterest, which I'm going to repost, but it looked really good so I'm going to post it here for all my other readers to see!

Ingredients:

4 Boneless skinless chicken breasts
1/3 cup olive oil
1/4 cup red wine vinegar
Juice of 1 lemon
4 Garlic cloves, minced
1 tbsp oregano
2 tsp thyme
1 tsp salt
1 tsp ground black pepper

Directions:
-Mix all the ingredients except the chicken in a bowl.
-Place the chicken breasts in a dish and pour the marinade over them, turning them in the marinade to ensure that they are completely coated.
-Cover the dish with a lid or plastic wrap, and place in the fridge for at least an hour.
-Place the chicken on a hot grill and cook, turning once, until the meat has and internal temperature of 165 degrees F. Grilling boneless chicken breasts takes about 15-20 minutes
-Remove from the grill and let the chicken breast rest for a few minutes before serving to allow the juices to draw back into the center of the meat.

Colorful Spring

Hopefully spring will finally get here. We are all anxious for this cold weather to go away, so we can get in our bikinis and swim trunks, spend the day at the lake or even by a pool, and enjoy spring/summer drinks!  I know a lot of you guys enjoy some of mama's homemade sweet tea, or some fresh squeezed lemonade...So here is another cute party trick for when the time finally comes!

Ingredients:

Lemon or Orange slices
4/5 Bowls of water
Food coloring.

Directions:

Place a few drops of different color food coloring in each bowl of water. Then let a few slices of lemons or oranges soak for a few minutes in each bowl.

And there you go! You have the CUTEST slices, to put in your sweet tea, lemonade, punch, or even a nice margarita!

Hope you guys enjoy!

Shrimp Penne Pasta

So, I'm not gonna lie, I have like no food in my kitchen to make a meal. So I was scavenging through the kitchen, because I did not want to be stuck eating ramen tonight. And I thought that I could just throw something together. Now, I know I was not the first person to come up with this recipe, but for someone who pretty much knows nothing about cooking except to follow directions on a box, It was pretty darn good.

What I found in my kitchen was:

1 (1 lb.) box of penne noodles.
1 (1 lb.) jar of Prego: fresh mushroom.
1 bag of shrimp (cooked)
12 cloves of garlic( minced)
1/2 of an onion.(chopped)

It's a really easy recipe.

1. Prepare the noodles according to box directions.

2. Place a large pan on low heat, add 2 T of olive oil, then add the garlic and onions. Let sit for about a minute and a half, then add the sauce, and let simmer.

3. When the noodles are almost done cooking, add the shrimp to the sauce. that way they don't cook too long.

4. Drain the noodles, and serve!

Its really that easy!
You can use any kind of sauce really, that kind is just what I had in my pantry.

I hope you guys enjoy!

Chicken Crescent Casserole

I found this recipe on allrecipe.com. It just sounded really good so I had to try it. Luckily I had all the ingredients at my house. That rarely happens. The boyfriend loved it and in all honesty it is a really cheap meal. If you try it let me know what you think! 

I DARE YOU TO TRY IT! I DOUBLE DOG DARE YOU!!! 

3 skinless, boneless chicken breast halves

2 (8 ounce) packages crescent roll dough, unrolled and divided into triangles

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1 cup milk

1 cup shredded Cheddar cheese

salt and ground black pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken.
3. Spread chicken over crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish.
4. Mix cream of mushroom soup, cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls.
5. Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.

Loaded Baked Potato Salad

OMGEE! So I am a big potato salad fan! So when I came across this recipe I was thinking "heaven in my mouth"! Can you get any better than a LOADED baked potato salad? I think not! So here it is for anyone who wants to know.

Ingredients:

4 large potatoes (cubed)
1/2 c softened butter
1/2 c sour cream
1/2 c shredded extra sharp cheddar
1/4 c chopped chives
8 strips thick cooked crumbled bacon

Directions:

-Mix butter, sour cream, cheddar, and bacon.
-Fold mixture with cooked potatoes
-Salt and pepper to perfection and serve warm
-Reserve some bacon or cheese for topping.

Easter Sugar Cookies

Now, I just realized that Easter is next Sunday. And I know that most of you like to cook out, and make cute little holiday cookies, and candies. Well, here is a really cute one that caught my attention.

Ingredients:

1 (17.5 oz) bag of Sugar Cookie mix, mixed according to package directions.
Liquid food coloring, as desired (Neon colors work best.)
Rainbow sprinkles, if desired.

-Preheat oven to 350 degrees F
-Divide dough evenly into 5 bowls, and color each with a different color liquid food color.
-Roll each color of dough into grape-sized balls.
-Combine a boll of each color and quickly roll into a larger ball. (It will look like a mini beach ball)
-Roll that ball in between your your hands and the counter until you have a cylinder about 12 inches long.
-Starting from one end, roll the dough into a coil, twisting the cylinder as you go.
-Roll edges of cookie in sprinkles.
-Bake for 10-11 minutes, or until done

Yields: 3 dozen cookies.

This recipe was provided by Shelly Ruyblaid. <<<Credits :)
Reposted by Krystina

No Bake Strawberry Icebox Cake

Okay Today I'm going to cheat, because my boyfriend and I had dinner at his mothers house. So I did no cooking. A friend of mine, on facebook, liked this recipe and when I saw it I thought, I had to make it! So I'm going to post it on here to remind me to make it. I hope you guys take it upon yourselves to try this. It looks amazing and I'm sure it will taste even better!

Ingredients:

3 lbs. fresh strawberries, sliced.
2 (8oz.) tubs fat-free whipped topping (or regular)
1 (14.4 oz) box graham crackers
1/4 c. milk chocolate chip morsels

Directions:

-Spread a small amount of whipped topping on the bottom of a 9x13 baking pan.
-Place 5 graham cracker sheets down the middle, and break 2 more sheets into crackers to fit down the sides.
-Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries.
-Repeat 3 times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok)
-End with a layer of strawberries on top

-Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle over top of cake.

-Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for 2 days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.

Italian Garlic Shrimp!

This is absolutley my favorite dish in the whole world! I make this A LOT! I actually found the recipe in the women's health magazine, back in 2010. And I've been making it ever since. Of course, the original recipe called for brandi, and at the time I was 19, and didn't know how to cook with alcohol. So I substituted that with zesty italian dressing and it came out perfect!

What you are going to need is:

10 cloves of garlic (minced)
2 Tbs of olive oil
1 bag of jumbo shrimp (thawed)
1/3 cup italian dressing
Crushed red pepper (to taste)

First, you want to peel your garlic then mince it. Once you've done that turn on your stove to a low-medium heat. Add your 2 Tbs of olive oil to a large pan. Add your minced garlic, and let brown. About a minute. Don't burn it.  Add your thawed shrimp and turn the heat up to medium-high. And let sit for about a minute. Add your italian dressing and your red pepper. Let boil for another 3 minutes, stirring about every minute. The italian dressing should thicken. And its ready to serve. You can garnish it with a little parsley if desired.

Let me know what you guys think!
Yeilds:2

In my picture it looks like soup but I only had extra small shrimp. When I make it again I will repost a correct picture.

Tuna-Mac

So tonight was another easy night. I made tuna mac! I have actually never had this before but it was really good. And the boyfriend loved it! All you need is:

1 box of mac and cheese
1 can of tuna (in water)

Follow the directions for macaroni, as shown on the box. Then, simply just drain the can of tuna and then, stir it up and serve!

It so simple and so easy espescially for the days you really don't feel like cooking!

Peanut Butter Sushi!!

This is a really fun and different way of putting PB&J. It is actually a lot more difficult than it looks, but what the heck I had fun making them.

All you're going to need is:

Slices of bread
1 tablespoon peanut butter per slice
1 tablespoon jelly per slice

First, what you are gonna wanna do, is cut the crust off of each slice that you use. Then, you spread 1 T of peanut butter over each slice. Next you want to spread the jelly. I, personally, find the squeeze-able jelly a lot easier to spread.

Next, you want to tightly roll the bread so it looks like sushi only longer. Then, cut the roll into four pieces.  Each slice of bread makes four sushi rolls. All that's left is to enjoy!

Wasn't that easy?!

"Kool" Trick.

My boyfriend and I have almost completely different tastes in 'kool-aid'. I like grape and he likes mixed berry, or lemon-lime. So I thought this would be a cool way to have all mixed together kool-aid. That way we can both be happy.

What I did was I bought a 24 pack of bottled water. As we drank them, we saved the bottles. When we had enough bottles to make at least one batch of kool-aid, we started making. Fortunately,  4qts of kool-aid only makes 6 bottles with just a little left over. I had 12 bottles so I made my favorite and I made his favorite.

All you have to do is make a pitcher of one flavor of kool-aid. Follow the directions on the packets. When that's done. Pour it into as many bottles as you can. Then repeat with as many different flavors as you'd like.

Cooking Made Easy

I personally have never been the one to cook. I told EVERYONE that if I were to cook, you might not live to tell how it tastes. But, here recently, I have been cooking like crazy and loving every minute of it. Basically I am making this blog for those of you, like me, who are scared to cook because you think no one will like it. You will never know until you try, trust me i have not had a complaint yet! I will present to you some of my favorite dishes and some that I am cooking for the first time as well. there will be a new post everyday, and I would appreciate some feedback about what you think, and if you think there is a way to make it better please let me know.

Thank you ,
Talk about a mouthfull