green chili tortilla pie...

This is such a great weeknight dinner. Of course it would be great for breakfast...but I don't do that. Make breakfast, that is. Soooo... dinner. The part that makes this so easy is there is no fussing around with a pie crust because the crust is a flour tortilla! Say what?!? Yep. One large flour tortilla. Boom. Serve with a green salad or fresh fruit and dinner is done!!

1 Tbsp olive oil 

1- 10 inch flour tortilla 

1 cup shredded Monterey Jack cheese 

1 cup shredded cheddar cheese 

1- 4 oz can roasted chopped green chilies, drained 

3 eggs, beaten 

1 cup sour cream 

Pinch of salt 

Pinch of ground cumin

Preheat oven to 350 degrees. Grease a 9 inch pie plate with oil. Place tortilla in the bottom and press down until it sticks to the bottom and sides. Sprinkle two-thirds of the cheese on the tortilla. Sprinkle the chilies over the cheese. Beat together the eggs, sour cream, salt and cumin. Pour over the chilies. Sprinkle the remaining cheese on top. Bake for 40 minutes or until set. Let cool for 10 minutes before slicing. 

peanut butter cookies...

I have a "thing" for cookies. Homemade cookies, to be exact. Soft, slightly under done homemade cookies. These babies fit the bill. If you reeaally want to take them over the top (and I mean, why wouldn't you?) dip half of each cookie in melted milk chocolate!!!! Yes, I'm serious. 

1 cup butter; room temperature 

1 cup sugar 

1 cup brown sugar 

1 1/2 cups peanut butter 

2 eggs

1 tsp vanilla 

3 cups flour (for my high altitude friends: add an additional 3-4 Tbsp)

1 tsp baking soda 

Pinch of salt 

Additional sugar for rolling dough balls in 

Preheat oven to 375 degrees 

Cream butter and peanut butter until smooth. Add both sugars and mix until combined. Add one egg at a time and vanilla extract. Combine flour, baking soda and salt. Gradually add to wet mixture and stir just until combined. 

Using a Tablespoon, scoop balls of dough on to a lined baking sheet. Roll into balls and roll in granulated sugar. Use a fork to make signature criss-cross on the top. Bake for 10-12 min.

cheese breadsticks...

2-2-1/2 cups flour 

1 Tablespoon sugar 

1 packet yeast (2 1/4 tsp)

3/4 tsp salt 

3/4 cup water 

2 tsp extra virgin olive oil 

1 egg white 

Topping:

3 Tbsp melted butter 

Garlic salt 

2 cups mozzarella cheese, shredded 

Chopped parsley, optional 

In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. Stir until blended. In a small microwave-safe bowl, combine water and olive oil. Microwave on HIGH in 15 second increments until very warm but not hot to the touch. Add the water/oil mixture to flour mixture. Add egg white.

Mix on medium speed for 2 minutes, scraping bowl occasionally. Add 1/2 cup flour; beat an additional 2 minutes on high speed. Stir in just enough remaining flour so that the dough forms into a ball.

Knead on lightly floured surface (or with kneading hook in mixer) until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6-8 minutes. Cover with a towel; let rest for 10 minutes.

Preheat oven to 450 degrees.

Meanwhile grease a baking sheet. Press dough into pan. Cover with a towel, let rise in a warm place until almost double in size, about 20 minutes.

Brush dough with melted butter. Sprinkle with garlic salt and cheese. Sprinkle on parsley.

Bake for 11-15 minutes or until golden brown. Use pizza cutter to cut into breadsticks.

If you think you can't make bread, think again. These could not be easier and will make you feel like a baking rock star! These are perfect with soup, pasta, etc. 

breadsticks...

I mean...what's better than a delicious, warm, buttery breadstick? Not much. Love these. They come together so quick and can be soft or cooked a tad longer for a chewy, crunchy bite. Top with herbs, Parmesan cheese, course salt...whatever trips your fancy!

1 1/2 cups warm water

2 Tbsp sugar 

1 Tbsp yeast 

3 1/2 cups flour

1 tsp salt 

Mix water, sugar and yeast in mixing bowl. Set aside until bubbly (3-5 min). Add flour and salt and mix until smooth. Let sit for 10-12 min so the dough can rest, making it easy to roll out. Lightly dust counter with flour and roll into a large square (for larger, fluffier breadsticks) or large rectangle (for thinner, crispy breadsticks)

Lightly brush with butter and fold dough in half. Using a pizza cutter cut into 1 inch strips and twist. Place on a greased baking sheet, cover lightly with a towel and allow to rise 15-20 min.

*At this point, if desired, you can sprinkle with Parmesan cheese, herbs, garlic salt or a little course salt right before baking. They are wonderful as is, or with additions!

Bake at 400 degrees for 10-15 min for soft, fluffy breadsticks or 15-20 min for crispy bottom, chewy breadsticks. 

To be really over the top brush with a little melted butter right when they come out of the oven. I HIGHLY recommend this step!!!

crispy chicken salad...

With warmer days around the corner (fingers crossed!!) salads become a great dinner option. The crispy chicken can easily be substituted with grilled chicken and the results are equally as good. I have three teenage boys though so in order to get them to eat salad for dinner I have to include their favorite popcorn chicken. Whatever, I'll do it and honestly... I love it! 

The dressing I use is the homemade buttermilk ranch on the blog. I just thin it with a little extra buttermilk and it's perfect!

I like to serve this salad bar style with all of our favorite items. And (cough, gasp,...) I buy frozen popcorn chicken and cook it in the oven so it gets extra crispy, then just chop it into smaller pieces.

Frozen popcorn chicken (cooked according to pkg directions); chopped 

Romaine or green leaf lettuce; rinsed & chopped 

English cucumber; diced

Shredded carrots 

Red onion; diced

Tomatoes; chopped 

Grated cheddar cheese 

Black olives; cut in half 

Hard boiled eggs; chopped 

Croutons 

Homemade buttermilk ranch dressing 

brownie trifle...

My oldest boys went to their last prom this weekend (insert mixed emotions here!) The parents decided to provide a nice dinner (in a beautiful home with the most entertaining host & hostess ever!) and one of my contributions was dessert. Someone had mentioned trifle... I had only made a trifle once before but it was the result of a cake mishap. That's all you need to know about that. 

Soooo, I took to Pinterest and this lovely (pictured above) was the first result of my search. I didn't feel the need to search any further. I mean...YUM!

The very best part, aside from the deliciousness, is that it was so easy to make and has to be made in advance. Win/Win!

1 packaged brownie mix 

1 small box instant chocolate pudding 

1/2 cup water 

1 14oz can sweetened condensed milk 

1 8oz tub of Cool Whip

1 12oz tub of Cool Whip

Bake brownies according to package directions in a 9x13 pan. Cool and cut into one inch pieces. In a med bowl combine pudding mix, water and sweetened condensed milk. Fold in 8 oz of Cool Whip until there are no streaks. Begin layering by filling bottom of dish with brownies. Carefully spread half of the chocolate mixture over brownies, follow by half of the remaining Cool Whip. Repeat layers. Cover with plastic wrap and refrigerate for eight hours.

baked potatoes with broccoli cheese sauce...

This is a new favorite dinner at our house! Baked potatoes are hearty and filling and perfect on a cold night. Pair with a green salad and call it good. For my family I cooked five large russets it was the perfect amount of sauce. Bake potatoes at 425 degrees for 45 min to one hour. Prick potatoes with a fork several times and rub with olive oil and salt and pepper first before placing in oven.

1 head of broccoli, cut into florets 

1 cup milk 

1/2 Tbsp butter

1/4 tsp seasoned salt (Lawrey's)

1/4 tsp pepper 

1/8 tsp salt 

1/8 tsp chili powder 

6 oz Velveeta, cut into cubes 

2 oz cheddar cheese, grated 

2 oz Monterey Jack cheese, grated 

Steam broccoli for 3-4 min, or until slightly tender. Set aside.

Heat butter and milk over medium low heat until hot. Stir in seasonings. Add Velveeta and stir until melted and creamy. Stir in cheddar and Jack cheese until melted. Taste and adjust seasoning (add a little salt if necessary)

Recipe adapted from Pioneer Woman