Archive for June, 2012

Gooey Butter Bars

These little devils are heavenly. I mean melt in your mouth amazing.

I was quickly informed by my hubby that these are a “keeper”. I’m so glad he’s starting to talk to my language and quickly informs me what his thoughts are about a recipe.

The best part about these bars is it’s all common ingredients that I usually have on hand, so when I need to whip up a quick patch of bars at a moments notice I have the ingredients and they are so super duper easy. Plus they taste amazing so you can’t really go wrong!

The recipe says you can freeze them and they never get hard so you can just grab and go at anytime. I can not say that any of our bars made it to the freezer so I can’t assure you this works but I would think it would!

Gooey Butter Bars
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1/2 c. butter, melted
1 egg
1 pkg yellow cake mix

2 eggs
3 1/2 c. powdered sugar
1 (8 oz) pkg cream cheese, softened

1. Mix crust ingredients together and pat into bottom of greased 9×13 inch pan.

2. Beat together filling ingredients and spread on top of crust.

3. Bake at 325 degrees for 45 minutes.

*May freeze. They don’t get hard in the freeze, so you can grab at anytime!

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This salad would be the perfect 4th of July side dish!

I made this last weekend for Kinzee’s baptism. I needed two different salads to make and this was one of them. I’ll share the other one with you soon!

We had a wonderful day for Kinzee’s baptism. It was gorgeous out. A true gift from God. Bless my mom’s heart she hosted the dinner after baptism. My house is the size of peanut and we all love each other but we would have had to sit on each other’s lap to all fit in it! She made the famous Sweet ‘n’ Sour Meatballs and they were hits. If you haven’t checked out this recipe you must!

I think this salad was also a hit because my sister-in-law asked after dinner, “Hey, is this going on your blog?” I love it when when I get asked for recipes to go on my blog!

Cashew Chicken Rotini Salad
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1 (16 oz) pkg rotini
4 c. cubed chicken
1 c. seedless green grapes, halved
1 c. seedless red grapes, halved
1 (5 oz) pkg dried cranberries
1 c. ranch salad dressing
3/4 c. mayonnaise
2 c. salted cashews

1. Cook the pasta according to packaged directions. Drain pasta and rinse in cold water.

2. In a large bowl combine chicken, grapes and cranberries. Add pasta.

3. In a small bowl, whisk ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour.

4. Just before serving stir in cashews.

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Rhubarb Crunch

I can’t being to brag this recipe up enough. I seriously look forward to it every spring when we have fresh rhubarb. In fact this spring I called my mom and asked if she had rhubarb ready for this dessert yet because mine wasn’t ready. And of course this is another one of my mom’s recipes! Lucky for me her rhubarb was ready WAY before mine and she treated me to this. It’s the best warm out of the oven but I’ll take it anytime. After Miss Kinzee was born she brought over supper for us the first night we were home and she brought this for dessert. How rockin’ is my mom?

My hubby even gobbles this one up and he’s a Mr. Rhubarb Hater. The top is a crunchy topping but yet it melts in your mouth. Hubby said if I could just make the topping he’d eat the whole pan in one sitting.

If you still have rhubarb and you are looking for something different to make with it I promise you won’t go wrong with this recipe even if you have rhubarb haters in your house they might love it too! Plus the hardest thing about this recipe is cutting up the rhubarb so if you can handle that then you are good to go!

Rhubarb Crunch
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6 c. rhubarb, cut into pieces
2 c. sugar
2 Tbsp flour
2 eggs
2 Tbsp milk
1 tsp vanilla
1 yellow cake mix
3/4 c. butter, melted

1. Mix eggs, sugar, flour, milk and vanilla in a mixing bowl. Stir in rhubarb.

2. Spread over bottom of a greased 9×13 pan. Evenly sprinkle dry cake mix over rhubarb mixture. Pour melted butter over top of entire mixture.

3. Bake at 350 degrees for 45 min to 1 hour.

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It’s another Secret Recipe Club Reveal day! This month I was assigned A Spoonful of Thyme for a blog. She had all kinds of recipes, but I choose the Blueberry Lemon Pound Cake because something about it had me saying “SUMMER” and I wasn’t disappointed.

The lemon isn’t overpowering at all. There’s just a hint of it so I could sneak it by my hubby. That’s right the man that doesn’t like blueberries or lemon actually liked this!

My mom stopped in to see baby Kinzee and this was fresh out of the oven so she snatched a piece and raved about it also. If you are looking for something fresh and summery for a treat I highly recommend this!

Blueberry Lemon Pound Cake
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1 3/4 c. sugar
1/2 c. butter, softened
4 oz 1/3 less-fat cream cheese, softened
3 eggs
Zest of 1 lemon
1/4 c. freshly squeezed lemon juice (about 2 lemons)
2 tsp vanilla extract
3 c. all-purpose flour, divided
2 c. fresh or frozen blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 oz lemon low-fat yogurt

Glaze – Optional
1/2 c. powdered sugar
4 tsp lemon juice

1. Preheat oven to 350 degrees. Spray bundt pan with non-stick cooking spray.
2. Beat first 3 ingredients in a mixer at medium speed until well-blended. Add eggs , one at a time, beating well after each addition. Beat in the lemon zest, lemon juice and vanilla.

  • 3. In a small bowl, measure the 3 cups of flour. Remove 2 Tbsp and sprinkle over the blueberries, gently stirring and tossing to coat.
  • 4. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
5. Fold in blueberry mixture. Pour cake batter into a bundt pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. 
6. Cool cake in pan 10 minutes; remove from pan. Let cake cool completely.
  • 7. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife. Optional!


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Kinzee Marie

Miss me?

I’ve got a good excuse for being gone I promise! Her name is Kinzee Marie and we welcomed her into our lives on May 30th at 4:39 pm. She was 7 lbs 8 oz and is perfect, well in my opinion at least which might be a bit partial!

We had a newborn photo shoot this past Saturday and I couldn’t resist showing off some pictures that we got. Our photographer, Elle Ana Photography, is a follower of my blog and when she arrived she said I had an idea this morning for a chef scene so I whipped up a chef hat in case you want to try that. In case? Of course I want to try that! It turned out so precious! Who could resist this little cutie?

For those of you that were looking for a recipe. I promise I’ll get back in the swing of things soon. My husband might start complaining if I don’t start cooking again! We are starting to get into a schedule so hopefully I can start making some creations in the kitchen again.

Introducing Kinzee Marie….

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