Easy S'mores Bars

I could really use a whole pan of these right now. I'm freaking out a little bit....okay maybe alot.

My 4 year old son's birthday is the last cut off day for Kindergarten. As in, I COULD send him this year, but he would be the VERY youngest of the whole class. This has been a torturous decision. With so many variables and so many opinions. My husband and I finally agreed to hold him (my husband had decided this months ago). We've heard it's better to hold boys especially. But all of his buddies are going and he's a big, smart kid. I know he'd probably be fine. But if we hold him we know for SURE he'd be fine.

So, I just contacted the preschool that we've been planning on sending him to since he was an infant. I had met with her months ago and told her our decision dilemma with Kindergarten. She was so sweet and understanding and said she would hold a spot for him.

Well, I was getting nervous because it's a couple weeks away and I haven't heard anything. I wrote her an email to check in and she said that she had written a note that we were going to send him to his previous preschool. HOLY CRAP!! 

I don't know where the miscommunication happened. But I'm now 1.5 weeks away from school starting and I'm wondering what in the world I'm going to do. I so want him to go to this preschool. I've heard nothing but amazing things about her and her school. But if there's not a spot, how am I going to scramble for another preschool. Or is this some sort of divine intervention telling me I'm supposed to send him to Kindergarten?

And if I'm supposed to send him, I'm TOTALLY behind. I don't have his vaccinations ready, or any paperwork. And that means we're going to just get stuck in whatever spot is left. And I haven't even gone school shopping for him!!!

What in the world am I supposed to do?

Like I said, I'm freaking out a bit and I could really eat a how pan of these suckers. They are so easy to make and they are ALMOST better than an actual s'more. You're most definitely going to be asking for s'more. mah ha ha.

Enjoy!

{EASY S'MORES BARS}
1 packet dry sugar cookie mix
1 c. graham cracker crumbs
1 c. butter, melted
3 c. milk chocolate chips
4 1/2 c. miniature marshmallows

Heat oven to 375°F and line a 13×9 inch pan with foil. In large bowl, combine cookie mix and graham cracker crumbs together. Add the melted butter and stir until fully incorporated. Press the dough evenly into pan and bake for 18-20 minutes.

Sprinkle chocolate chips over hot crust and let stand for a few minutes until chocolate melts a bit. Spread the melted chocolate evenly over crust.

Sprinkle marshmallows over melted chocolate. Broil for about 1 or maybe 2 minutes until the marshmallows are a beautiful golden brown {but watch it closely!! It can burn quickly!!}  

 Cut into bars using a knife sprayed with non-stick cooking spray. 

SOURCE: Real Mom Kitchen

Scotcharoo Bars

These have always been one of my very favorite treats. They are SO simple and quick to make. And they are divinely good. I dare say I've eaten 1/2 a pan of them in the past 2 days. And I wonder why I'm getting chubby cheeks. It's all the baby's fault. Nonono.

Enjoy!

{SCOTCHAROO BARS}

print this

1 c. light corn syrup

1 c. smooth peanut butter

1 c. sugar

1/2 box of Rice Krispies (or corn flakes are really good too!)

1 (12-oz) bag chocolate chips

1 (12-oz) bag butterscotch chips (I often time skip the butterscotch and just do one bag of chocolate chips)

In a sauce pan over medium heat, combine corn syrup, peanut butter, sugar. Heat while stirring until mixture warms and becomes a smooth consistency. Don't boil or cook too long or the bars will be hard. Pour mixture over large bowl of cereal and mix until incorporated. Pour into a sprayed 9x13 pan. 

In a microwave-safe bowl pour both bags or chips (chocolate & butterscotch). Heat for 30 second intervals, stirring in between, until the chips are all melted and mixed together. Pour over Scotcharoos and allow to set up.

Easiest Christmas Morning Sticky Buns

Yep. This is it. This recipe is SO incredibly simple and I absolutely love it. If you're feeling anything like I am today, you're tired and you need only easy tasks ahead of you. I love the Christmas season, but my goodness this year has been insane. I'm tired and all I want to do is spend a whole day at the spa.

But that doesn't change the fact that I want Christmas morning to be special. These are so quick and easy it's almost comical. It's perfect for Christmas morning.

It does take a little thinking ahead, because it has to rise overnight. My mom used to always make these in a bundt pan. It makes a very pretty shape, but not all the rolls get a fair share of the "goodness." So, I've since switched to using just a cake pan. And I actually "half" the recipe for our little family.

Have a very MERRY Christmas! Enjoy!

{STICKY BUNS}

print this

1 (3-oz.) pkg. butterscotch cook and serve pudding (it's very important that it be the non-instant)
1 c. chopped nuts
1 c. brown sugar
¾ tsp. cinnamon
6 T. melted butter
20-24 frozen rolls

Sprinkle chopped nuts in bottom of greased pan. Place frozen rolls on top of nuts. Mix pudding, cinnamon & brown sugar and sprinkle on top of rolls. Drizzle melted butter over all. Cover with towel and leave overnight. Bake in morning at 350° for 30-40 minutes. Invert pan onto a cookie sheet and let the goodness drizzle on down the rolls.

Easiest Egg & Toast Breakfast Cups

I'm all about easy cooking these days. As you can tell, I've been lacking on my posting. That's because my pregnancy sickness has lingered FOREVER! And I also have been crazy busy with Christmas preparations. So, we've been eating our favorite EASY meals. Which I should post for you. 

But today here's a new one. This is the easiest breakfast you could make, besides cold cereal or instant oatmeal. Plus, it's cute! You can make it with sausage or bacon. I think the bacon is more cute. But my husband preferred sausage. Your choice.

This would be perfect for Christmas morning.

Enjoy!

{EASIEST EGG & TOAST BREAKFAST CUPS}

print this
 

3 T. butter, melted
8 slices bread (I used a 7-grain bread)
1 1/2 c. sausage, cooked & crumbled (or 6 slices bacon, cooked)
6 eggs
Salt and pepper

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
 

Spoon 1/4 cup sausage in cup. Or lay 1 bacon slice in each bread cup, depending on which one you've picked. Crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

 Source: Martha Stewart

The Easiest Fruit Dip aka Brown Sugar Fruit Dip

This is SUCH an easy fruit dip recipe.  Although the Orange Ginger Fruit Dip remains my favorite fruit dip, this one is better for certain fruits. It was really good with cantaloupe and apple slices. Plus, with only 3 ingredients, this is one you can whip up {literally} in just a few minutes. 

Forget about waiting for an "event" to have fruit dip! Make it for just regular ole' Tuesday night dinners....like tonight! Thanks to my cousin, Courtney, for this one!

Enjoy!

{CREAMY BROWN SUGAR FRUIT DIP} 

click here for a printable version of this recipe

1 (8-oz.) pkg. cream cheese, softened

3/4 c. packed brown sugar

1 tsp. vanilla

Assorted fresh fruit  of your choice

Mix the cream cheese, brown sugar and vanilla together until fully incorporated. Serve with fresh fruit for dipping. Refrigerate leftovers.

Creamy Basil Chicken Pasta

I love my husband for so many reasons. But today I love him because he called me from work yesterday and said, "You be ready to go to the gym right when I come home." He knows that exercising is my favorite stress-reliever. Which is definitely needed after this week! And let's be honest, Happy Momma=Happy Home. 

Then when I got home from working out, I walk in the house to find this delicious meal. A new one to our home. And he's so cute to have the table all set and ready. Then he makes it out to be "no big deal." He says, "If I can make this, anyone can." 

I don't know about that. But I do know it was WONDERFUL. Thanks honey! Enjoy.

{CREAMY BASIL CHICKEN PASTA}

click here for a printable version of this recipe

1 (12-oz) package bow-tie pasta

1 T. butter

1 lb. chicken, cut into thin strips

1/2 tsp. garlic salt

1 c. milk

4-oz. cream cheese, cubed
1 tsp. basil

1/2 c. Parmesan cheese, grated

Cook pasta according to package directions. In a large skillet over medium heat, melt butter. Sprinkle chicken with garlic salt; cook 2 minutes on each side or until no longer pink. Add milk and heat just to boiling; stir in cream cheese and basil. Reduce heat, stirring constantly until cream cheese is completely melted and chicken is thoroughly cooked. Remove from heat, stir in Parmesan cheese. Toss hot pasta and sauce; serve immediately.

Note: He didn't end up putting all the pasta in. Maybe just 3/4 of it. Also, the chicken was already cooked, but he still seasoned it with garlic salt.

QUICK Lemon Lime Sweet Rolls

I love cinnamon rolls. And I love LOVE citrus. So, I decided to experiment and put them together. 

Holy sweet rolls! 

My friend said they tasted like "candy." I thought they tasted like heaven. So scrumptious!

The best part? THEY DON'T HAVE TO RISE! So, they're super super quick! I mean in under an hour you'll be eating these puppies!

In fact, maybe I'll go make some right now! Enjoy.

{QUICK LEMON LIME SWEET ROLLS}

click here for a printable a version of this recipe

THE DOUGH:

1 1/2 c. warm water

2 T. yeast

1/4 c. sugar

1 1/2 tsp. salt

1/3 c. butter, softened

1 egg

4 c. flour

THE FILLING:

Zest from one lime

Zest from one lemon

2 T. butter, softened

1/3 c. sugar

THE GLAZE:

1 c. powdered sugar

1 T. butter or margarine, softened

1/2 tsp. vanilla

Juice from 1/2 the lemon

Juice from 1/2 the lime

THE DOUGH: In a large mixing bowl, dissolve yeast in warm water and sprinkle with about 1 T. sugar. Allow to sit for 5 minutes until yeast mixture is frothy and the yeast has "activated."  Mix in remaining sugar. Mix in each remaining ingredient one at a time and and mix well.  

Allow dough to rest while you make the filling .

THE FILLING: Zest the lime and lemon into a small mixing bowl.  Mix in butter and sugar until completely incorporated. Set aside.

THE ROLLS: Pour dough onto a floured surface and knead until smooth and not sticky. I added a little more flour by hand, to reach that point.  Roll dough into an 11"x15" rectangle or until it's 1/4" thick. Spread lemon lime filling mixture over the entire dough surface.  

Roll from the long end to form a spiral dough log. Cut the log into 1 1/2-2" lengths using a string or knife.  Put rolls in a sprayed 9"x13" baking pan and allow to rest while you preheat the oven to 400 degrees. Bake rolls for 10-15 min or until the rolls start turning a golden brown on top.  

THE GLAZE: Whisk all the glaze ingredients together. Top the warm sweet rolls with the lemon-lime glaze while still warm.

HEALTHY (and quick) Sweet Pepper Fettuccine Alfredo

I know what you're thinking. "Healthy" and "Fettuccine Alfredo" don't really belong in the same sentence, right? Well it does when my husband enters the kitchen. Remember how I said he was going to cook dinner every night last week? It was awesome! I loved every second of it.

Now, let me just say something first. Steve is not one to go for the "healthy" versions....like ever. He wants full fat, full calories, full flavor. And he can handle it. Because he doesn't gain weight unless he wants to. And he can actually LOSE weight by just thinking that he wants to. Don't you just hate when that happens? Ugh.

So, he was looking for QUICK recipes and he loves fettuccine alfredo. So when he found this he was just excited it didn't take very long to make. But when I read the recipe, and discovered how healthy it is, I was ECSTATIC!! It tastes so good, you would never know it's "healthy."

Well little Healthy Sweet Pepper Fettuccine, you just earned yourself a spot on our "regulars" list. Congratulations.

Enjoy.

{HEALTHY SWEET PEPPER FETTUCCINE} 

click here for a printable version of this recipe

12-oz dry whole wheat fettuccine pasta

2 red bell peppers, julienned

3 cloves garlic, minced

3/4 tsp. cayenne pepper

1 c. reduced fat sour cream

3/4 c. chicken broth

3/4 c. grated Parmesan cheese

Salt & Pepper, to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. 

Spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes. Stir in sour cream and chicken broth and simmer uncovered for 5 minutes. Remove from heat and stir in cheese. 

Toss hot pasta with sauce and season with salt and pepper to taste; serve. 

NOTE: It would be wonderful with grilled chicken on top!

 Source: allrecipes.com 

Frito Veggie Salad

Love this! It's so fresh with the veggies,  yet so crunchy and yummy with the chili flavored fritos. It's a GREAT addition to a BBQ get together....which I am anxiously awaiting! I can feel Summer right around the corner and couldn't get here soon enough! 

Enjoy!

{FRITO VEGGIE SALAD}

click here for a printable version of this recipe

1 green pepper, chopped

1 red pepper, chopped

1 1/2 c. frozen corn, thawed and drained

1/2 c. green onions, chopped (about 4 onions)

1/2 bag chili-flavored Fritos

2-3 T. mayonnaise (add to taste)

Combine all of your vegetables in a large bowl. Just before serving add Fritos and toss with mayo. 

Brown Sugar Glazed Carrots

I really hesitate to post this. Is this a "no-duh" recipe? Or was it just super common in my family growing up? This is the only way we'd eat carrots. I love it! Sometimes my mom would add about 1 T. of orange juice concentrate for a tangy version. Yum!

I'll post it for a few reasons:

1) Even though it may seem like a no-brainer recipe to me, maybe it's new to you!

2) I love it.

3) It goes wonderfully with the chicken cordon bleu I just posted.

Enjoy!

{BROWN SUGAR GLAZED CARROTS}

click here for a printable version of this recipe

2 c. sliced carrots

2 T. butter

1/3 c. brown sugar

Dash of salt

Place carrots in medium saucepan and cover with water. Bring water to boil and then reduce to medium and cook until carrots are soft-tender (not mushy!), about 10-15 minutes. Drain water and gently stir in butter and brown sugar until mixed thoroughly and carrots are coated evenly. Serve immediately.

Note: You can add about 1 T. orange juice concentrate for a tangy version of this.

Quick & Easy Chicken Cordon Bleu

When I was little, I mean like 5-10 years old. Everytime someone would ask what my favorite food was, I'd say, "Chicken Cordon Bleu." They'd always laugh and wonder how I even knew what that was. And why wasn't I saying things like chocolate chip cookies, hot dogs, or mac and cheese? All I have to say is, "Thanks, Mom."

The other day I was really craving some, but I had very limited time to make dinner. I remembered my wise sister-in-law telling me she made a version of chicken cordon bleu similar to this. So I tried it and it was QUICK, and EASY, and oh so good. I'm not sure I'll ever roll my chicken cordon bleu again....well I better not make absolute promises here. But none-the-less, enjoy!

{QUICK & EASY CHICKEN CORDON BLEU}

click here for a printable version of this recipe
4 thin chicken breasts

4 slices ham (try 2 or 3 each, if they're thin pieces of ham)

4 slices of swiss cheese (swiss really does make this dish great!)

Salt and Pepper

Preheat oven to 350 degrees. Spray casserole dish with cooking oil. Place chicken breasts in dish. Lay pieces of ham on each chicken, then top with a slice of swiss. Season each with salt and pepper. You can secure each chicken breast with a toothpick to make sure the ham and cheese don't slide around while cooking. Bake for 35 minutes or until chicken reaches 165 degrees. Serve with "the sauce" (below).

The Sauce

1 can cream of chicken soup

1 c. sour cream

1/4 c. lemon juice

Mix all ingredients together in a small saucepan. Each over medium heat until warmed and mixed thoroughly.

Monte Cristo Sandwiches

The first time I had this was at an Irish Pub....in Texas. All these years I thought it was an Irish dish. So, as I was planning our St. Patty's day dinner last week, I thought I'd give these a shot. Turns out, through my research, it's actually a French thing. Which really Aly, think about the NAME. Duh. Monte Cristo? Ah well. We ended up having a FRENCH St. Patty's day. 

These are really so very tasty. And I think they'd be good for breakfast too! I've added them to our regulars list. Enjoy!

{MONTE CRISTO SANDWICHES}

click here for a printable version of this recipe

Thick white bread (choose a bread that would be good for French toast)

Sliced ham

Sliced turkey

Swiss cheese, sliced

Mayo

1 egg

1/2 c. milk

Cranberry sauce (yes, I used canned)

Powdered Sugar

Spray skillet or griddle with cooking spray and heat to 350 degrees. Prepare each sandwich with a little mayo, ham, turkey and swiss cheese. In a separate bowl mix egg and milk together. Dip each side of sandwich in egg/milk mixture and cook 3-4 minutes per side on griddle. {Think of making french toast, but sandwich style.} Sprinkle with powdered sugar and serve with cranberry sauce.

Nutty Devil in White Cookies

I know you're thinking, "What in the world is she talking about?" I'm talking about this:

Delicious, right? 

Simple, of course. 

It's a devils food cake mix cookie (devil), with white chocolate chips (white), and pecans (nutty). And I named it this to show that everyone has a little good in them.

But these, have A LOT of good in them. Enjoy!

{NUTTY DEVIL IN WHITE COOKIES}

click here for a printable version of this recipe

1 box Devils Food cake mix 

2 eggs

1/2 c. oil

1/2 c. white chocolate chips

1/2 c. pecans, chopped

Mix cake mix, eggs, and oil until smooth and consistent. Blend in chocolate chips and pecans. Place heaping tablespoons of batter on greased cookie sheet and bake at 350 degrees for 8-10 minutes.

Hawaiian Burgers

First of all, I really like when you make comments. It makes my day. Thanks!

I got the opportunity to attend college in Hawaii for a year. I know you want to punch me in the face right now. And all I have to say is, "Yeah, it really was that great." I was 18, completely carefree, and living a 5 minute walk from the beach. It was AWESOME! I met some of the greatest people there and some of my dearest friends (aloha friends!). 

So, while I was there I did eat in the cafeteria. I lived on campus, so that's what you did. Every once in a while they'd serve these burgers. Such a simple idea! And very yummy. I made it for the first time for my family. Of course I had to make it more difficult by serving them on home-made english muffins. It was DELISH! 

Now if only I could get my hands on a recipe for their coconut and pineapple ice cream!
Oh man.

Enjoy!

{HAWAIIAN BURGERS}

click here for a printable version of this recipe

English muffins

Slice of ham

1 pineapple slice (ring)

1 fried egg

Mayonnaise

Spread a little mayo on your english muffin and layer the ham, egg, and pineapple. Enjoy!

Hearty Brown Sugar & Pecan Oatmeal

I love my mom for so many reasons. She is my best girlfriend and my hero. I can't begin to explain how amazing she is. Everyone says they have the best mom. But, I'm really sorry to tell you that I really do. 

Another reason I love her is because she's always been an amazing cook! Plus, she's always trying new recipes and introducing me to healthy ideas. 

This is one of the latest. I spent the night at her house a few weeks ago. We had to get up early and of course she got up EVEN earlier to make oatmeal. I thought, "Ugh, oatmeal?" But then she started putting brown sugar, chopped pecans and milk in it! Oh man. It was so filling, healthy, and DELICIOUS! I keep eating it. I can't quite convince my son it's better than instant oatmeal yet. But we'll get there!

I know this is such a simple idea, but I hadn't thought of it and I LOVE it. So, I hope you will too! It's the perfect way to start your day! Enjoy!

{HEARTY BROWN SUGAR & PECAN OATMEAL}

click here for a printable version of this recipe

Serving for 1(because that's what I make it for!)

1 c. water

Dash of salt

1/2 c. old fashioned oats

1 1/2 tsp. brown sugar

1 T. pecans, chopped

Milk

In a small saucepan bring water and salt to a boil. Stir in oats and turn heat to medium. Cook for 5-6 minutes. Remove from heat, cover and let sit 2-3 minutes. Pour oatmeal into serving bowl. Top with brown sugar and pecans. Pour in milk to your liking (probably about 1/4 cup). 

Easy Creamy Italian Chicken Pasta

Time is a disappearing act these days. I can't quite get enough of it to cover the demands of life. But I have to say, that I love it! Life is such a beautiful thing. And I continue to learn so much every day. Especially from my two-year-old son. He keeps me on my toes. 

With less time, I'm going for QUICK dinners. This one is a cinch. Plus, there's a few different options with it. You can do it in the crock pot. You can do it on the stove top. You can add different things to the sauce. You can serve it over pasta or rice. It's great! Get creative and let me know what you come up with.

And to make it even easier, remember my chicken prep tip.

Below, I'll show you what I like to do, and then I'll add the options below. Enjoy!

{EASY CREAMY ITALIAN CHICKEN PASTA}

click here for a printable version of this recipe

1 lb. chicken, cooked & shredded

1 c. sour cream

2 cans (14.5 oz) cream of chicken soup

1 pkg dry Italian salad dressing mix

3/4 c. sliced olives

1 pkg, whole-wheat linguine, prepared according to package directions

In a medium bowl, combine sour cream, soup, dressing mix, and olives. In a large skillet combine sauce with shredded chicken and heat through. Serve over wheat linguine. 

CROCK-POT VERSION

Add whole pieces of raw chicken. Pour sauce ingredients over top and cook on low for 4-6 hours or until chicken is cooked through.

CREAM CHEESE VERSION

You can use a block of cream cheese in place of the sour cream. It makes it a bit creamier, however I prefer to use low-fat sour cream to cut on calories. It tastes about the same

ADD-IN OPTIONS

Try adding the following: mushrooms, raisins, craisins, or coconut.

SERVING OPTIONS

Serve over any kind of pasta you like, or over a bed of cooked rice.

7 Can Soup

Well, I kind of feel like I owe an apology. I seriously CANNOT believe I haven't posted the recipe for this soup yet! This is absolutely a family favorite, because 1) it's DELICIOUS, and 2) it's SO SIMPLE! It's 7 cans of ingredients...hence the name. It's wonderful!! You're going to love it so much you'll have the recipe memorized in no time. Watch out enchiladas and spaghetti, you're gaining a new friend on the "regulars" list. Enjoy!

P.S. Credit to my husband, he made this batch. Thanks honey!

{7 Can Soup}

click here for a printable version of this recipe

1 lb Ground Beef, browned with onion
2 cans Diced Tomatoes (pureed)
1 can Diced Carrots
1 can Corn
1 can Kidney Beans (drained)
1 can Tomato Soup
1 can Beef & Barley Soup (this is hard to find, we used a Chicken Barley soup instead, last time)
1 t. Brown Sugar
½ t. Salt, Pepper, Garlic Salt, Seasoning Salt, Oregano, Basil, and Chili Powder.

Brown meat with onion in large stockpot. Add all cans (with water). Stir in sugar and seasonings and heat thoroughly. 

Dump Cake {aka Pineapple Cherry Cobbler}

Whenever I think of the term "aka" as in the title of this post and recipe, I think of my dear friend who grew up in Alaska. She would tell people when they'd ask where she's from, "I'm from Alaska, aka AK." I'll never forget the abbreviation for Alaska as long as I live. So funny!

With that said, I had to throw in the clarification to this title, because my husband doesn't think "Dump Cake" sounds as appealing as "Pineapple Cherry Cobbler." But Dump Cake for me screams, "EASY!!" Because all you have to do is dump these ingredients in a pan and bake. Seriously, one of the easiest things you'll make and it's OH SO GOOD!

This is a perfect recipe for when you start think, "It's cold outside and I really don't feel like going to the gym today. Ah, just forget about my New Years Resolution to lose weight."

What? You know it's going to happen, so why not go out with a bang? Enjoy!

{DUMP CAKE aka PINEAPPLE CHERRY COBBLER}
click here for a printable version of this recipe
1 box french vanilla cake mix (or yellow or white, if you must)
1 can cherry pie filling
1 can crushed pineapple
1 1/2 sticks butter

Topping:
Whip cream

Spray a 9x13 dish with cooking oil. Dump the cans of cherry pie filling and crushed pineapple in the 9x13 and mix together. Sprinkle cake mix on top of all. Cut butter into slices and lay all over top of cake mix. Bake at 350 degrees for about 35 minutes or until golden and bubbling around edges. Serve warm with whip cream on top.

Quick & Easy Tin Foil Dinners

First off, when I say this is "quick and easy," I mean it's quick to put together and it uses easy and basic ingredients. However, keep in mind it needs to cook for an hour.

My brothers (all 6 of them...I know, don't you just feel sorry for me?) used to always pack these tin foil dinners when they went on their scouting camping trips through the summer. That's what they remind me of. And since it's in the dead of winter where we live and the temperatures are BELOW freezing (at least it feels that way), I decided to bring a touch of summer in our home today. Let's hope it works! 

And just as a side note, it's a little difficult to host a food blog in the winter. I'm usually finishing dishes after the sun has gone down and it's hard to catch the right photo without natural sunlight. Just a simple explanation as to why this picture is actually a "before" of the cooked meal. They're in the oven right now! Can't wait.

Enjoy!

{QUICK AND EASY TIN FOIL DINNERS}

click here for a printable version of this recipe

1 lb ground beef

1 tsp. Worcestershire sauce

1/2 tsp. pepper

1/4 tsp. garlic salt

3 redskin potatoes, sliced (you can use the regular spud, you'd probably only need 2)

1 onion, sliced (I like to do 1/2 red and 1/2 yellow)

3 carrots, peeled, halved and roughly chopped

Olive oil 

Dried parsley

Toppings:
BBQ Sauce
Sour Cream

Combine meat, worcestershire sauce, pepper, and garlic salt. Form into 4 patties, just like hamburgers. Place each patty on a sheet of aluminum foil (I use the individual sheets that Costco sells, I think they're about 14"). Divide potato, onion and carrots evenly and place on each patty. Sprinkle with olive oil and sprinkle with parsley to taste. Wrap the sides of the foil up and crunch to seal. Place on a baking sheet and bake at 375 degrees for 1 hour. I like to smother mine in BBQ sauce and sour cream. Yum!

Note: If you were making these on a camping trip, you can place the foil packets in the fire pit close to the fire (not in it!!).

Orange Pineapple Cream Salad

Now, I'm not usually a fan of mixed jello salads. I just don't believe that things like shredded carrots, marshmallows, and cheese belong in jello. Maybe, that's just me. But, this mixed jello recipe is really good, if I do say so myself. No funny stuff, just whip cream, jello flavoring, and fruit. Yum! My nephew even requested it for his birthday party. And if an 8-year-old boy is actually requesting a dish, it must be good, right?

Plus, it's a great excuse for a fruit dish. I guess technically this could be considered a dessert, because it's loaded with sweetness. But I say eat it as your "fruit" and still have a slice of pie. I won't tell. 

Enjoy!

{ORANGE PINEAPPLE CREAM SALAD}

1 c. whipping cream
1 tsp. sugar
1 tsp. vanilla
1/2 tsp. almond flavoring
3 oz. pkg orange jello
1 can pineapple, crushed

1 large can, (or 2 small) mandarin oranges

1-2 bananas, sliced

Mix whipping cream, sugar, vanilla, almond flavoring and jello. Beat until mixture starts forming soft peaks (don't "over-beat," or you'll be eating butter) . Fold in drained pineapple, oranges, and bananas. Serve immediately.