Another Pinterest find!!! Comes from Cravings of a Lunatic and the colorful picture too!!! Go check her out!!

Ingredients:

1  bag of mini marshmallows

10 cups Trix cereal

1/4 cup butter

Instructions:
Place the butter and marshmallows in a glass bowl and pop in the microwave for about 2 to 3 minutes to melt ~ I just did it on the stovetop Stir well. Mix in your trix and stir.

Pour into a large greased pan (9 x 13 or 11 x 11) and press down with a spoon.

Cut into squares ~ the cool lookin' part ;) If you spray your spoon with non stick spray before using it to press down the krispies it works really well. ~ I just buttered my hands and used them

Raspberry Cheesecake Ice Cream Dessert

Yummy!!! Comes from Jamie Cooks It Up along with the pictures!!! Yea.....it's as yummy as it looks!!

FILLING:
4 C whipping cream
2 (14 ounce) cans sweetened condensed milk
2 (8 ounce) packages cream cheese, softened
1 t vanilla
1 T lemon juice (bottled is fine)
1 (10 ounce) jar simply fruit raspberry jam
2 (6 ounce) containers fresh raspberries

CRUST:1/2 C butter, melted
2 C graham cracker crumbs
dash salt

1. In a small food processor crush enough graham crackers to give you 2 cups of crumbs. Pour the crumbs into a small bowl.
2. Melt 1/2 cup of butter and add it to the crumbs. Sprinkle in a dash of salt and stir it to combine well.
3. Press the buttery crumbs into a 9x13 pan. Press them down with a fork until you have a nice firm layer.
4. Find yourself a nice big mixing bowl, or use your stand mixer. Pour 4 c. whipping cream in and mix until it forms stiff peaks. (This could take up to 5 minutes depending on the strength of your mixer.)
5. Add 2 cans of sweetened condensed milk, 2 packages of cream cheese, 1 teaspoon of vanilla and 1 tablespoon of lemon juice. Beat it until well combined. Should only take a few minutes.
6. Pour the ice cream filling over the top of the crust and spread it out evenly.
7. Take the metal lid off of your simply fruit raspberry jam. Pop it into the microwave for 1 minute, or until the jam is a bit soft and runny.
8. Drop spoon fulls of the jam over the top of your ice cream filling.

9. Take a knife and run it through the jam and ice cream, making a marbled affect10. Place the fresh raspberries all over the top of the filling, pressing them down so that they are secure.
11. Cover the pan well and freeze for at least 6 hours, and up to 1 week.

It took a little longer to set up....possibly cause my kids kept getting Otter Pops out of the freezer every 10 seconds but it was a big hit!!

Copy Cat Chili's Salsa

Recipes {and tons of other things} found on Pinterest are my newest obsession!! This was super easy and tasted pretty close to the real thing!! It comes from Six Sisters...

2 cans (14.5 oz each) whole tomatoes, drained
1 small (4 oz) can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters (you can also use dried minced onion)
1 tsp. garlic salt
1/2 to 1 tsp. salt (depending on how much you prefer)
1 tsp. cumin ~ I left this out cause I didn't have any
1/2 tsp. sugar
1 tsp. lime juice

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.
The kids really liked it!! Didn't make a whole lot so next time I will double the recipe!!

Pepperoni Cheesestick Pizza Roll Ups

Another kid-friendly {easy}, yummy {everyone loved it} dinner!!! Recipe comes from The Girl Who Ate Everything along with the picture!!

1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping

Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese

Directions:
Preheat oven to 350 degrees.

Take each triangle of crescent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.

I served a green salad and potato chips {cause my kids think chips are a side dish}.

Cowboy Casserole

Another one from Pinterest!!! These are recipes I have tries and the family has liked!!! This one they loved!! This comes from The Cutting Edge of Ordinary along with the pictures!! She has tons of great things I want to try!!! Like the Dill Pickle Dip found here..................

 http://www.thecuttingedgeofordinary.blogspot.com/2012/03/dill-pickle-dip.html

 Anyway back to the casserole which she says "looks like dog food - tastes delicious"!!!

1 1/2 pounds ground beef

1 medium onion, chopped
3 cloves garlic, chopped

{I used minced in the jar}
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Let the Crispy Crowns sit on the counter to defrost for an hour or so.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Serve with some jello or green salad and some rolls and it's a yummy dinner!! The leftovers are even better!!

Acorn Cookies

This poor neglected little cooking blog!! Where I have been you ask?? On Pinterest!!! What's Pinterest you may ask?? If you don't know what it is go here.....it will change your life!!

I made these darling, yummy tasting cookies for Thanksgiving and they were gobbles {get it "gobbled"} right up!! And they are super easy!! The recipe and picture was found here at Six in the Suburbs.....





1. Melt 1/2 bag of Mini-Chips {5 second interval in the microwave, stirring really good each time} {I just used a can of already made chocolate frosting}
2. Dip the flat end of the Hershey's Kiss into melted chocolate and top with a bite-size Nutter Butter {I spread a little frosting on the end of each kiss and then stuck cookie on}
3. Dip the flat end of a Mini-Chip into the melted chocolate and stick it to the Nutter Butter {again just used a tiny dab of frosting}

So there are a few different ways to do it!!! And any way you choose will be just yummy!! She also suggests if you have someone with a peanut allergy you can use Nilla Wafers.

 

Bloomin' Onion Bread

This was so good!!! We had mom and dad down for dinner and I saw this recipe and picture at The Girl Who Ate Everything who got it from The Changable Table {she has step by step pictures on her blog} and I just had to make it! And so glad I did!! Warm, cheesy, and pull apart good!!! You eat it just like the Bloonin' Onion at Outback.....just pull apart and enjoy!!

1 unsliced loaf sourdough bread
1 pound Monterey Jack cheese, thinly sliced
1/2 cup butter, melted ~ I will do 1 c. next time I make this
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Preheat oven to 350 degrees.
Cut the bread lengthwise and width wise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. ~ I had John do this and he used an electric knife and it worked really slick.
Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

We were talkin' with we were eating this about how many ways you could make this.....add some garlic salt for a garlicy twist or add some oregano and pepperoni slices and olives and dip it in some marinara!!! Here's my picture....as always not as great and I only added onion to half since dad is not an onion lover {unless he's eating chips and french onion dip....how weird is that}!!

Chocolate Chip Cookie Dough topped Brownies

If you're a fan of raw cookie dough you will love these {and there are no eggs so it's safe to eat}!! I had to hurry and get the cookie dough part on the brownies before I ate the whole bowl! I got the recipe from a dear sweet lady in our ward who made these for a Young Women Activity ~ Kim Arzola! The girls gobbled them right up! I managed to sneak one home to John and he loved them! They were quite easy to do so I made a bunch for a carnival at Halle's school! I am making more tomorrow night so I will snap a picture then!!

Start by making a box brownie mix of your choice, as directed, on the box. Let cool completely!
Then make the.....
Cookie Dough Topping
1/2 c. butter, softened
1/2 c. brown sugar, firmly packed
1/2 c. granulated sugar
2 T. milk ( I use evaporated milk)
1 t. vanilla extract
1 c. flour
Mini chocolate chips {as much as you want}
Beat butter and sugars until light and fluffy. Add milk and vanilla. Mix well. Add flour and mix well. Spread over cool brownies.
I made a cookie sheet full of these by using 2 brownie mixes and tripling the Cookie Dough Topping since I had to make quite a few! They were very yummy!

This was a really good, comforting, easy to make soup!! It comes from Chef Mommy {who sited 365 Days of Crockpot as the source on her blog}! The picture is hers too! Doesn't it look yummy? Well it is/was! The girls loved it, John loved it, Jace thought it was ok {he spotted the celery and it kinda went down hill from there ~ picky kid}, and Justin didn't try {which he wouldn't anyway I'm sure ~ again cause of the celery, little brat}!



4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine) ~ I used the shredded one they have in the bag
1 cup diced celery

Directions:
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes. Served with quick baking biscuits! And I usually double recipes but this made enough to feed the family and have a little leftover for John's lunch!

Meatball Sliders

Doesn't happen too often but every once in a while the kids slip something in the grocery cart and I don't catch it!! Usually a candy of some kind!! Well we were in Sam's Club around Superbowl time and Hannah slipped these in the cart...

A huge bag of meatballs! She had a sample of one and decided we needed a whole bag!! {Seriously don't know how I missed that one}! So tonight we had Meatball Sliders! They were pretty yummy!! I didn't have an exact recipe {not really that hard though} but followed this from The Girl Who Ate Everything. The picture is hers too!

24 frozen meatballs, thawed

2 cups marinara sauce
8 ounces sliced provolone or mozzarella {used swiss}
2 Tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
24 dinner rolls or 8 hot dog buns cut in thirds {I use the King's Hawaiian Rolls, perfect size}


Preheat oven to 400 degrees. Line a 9X13 pan with foil and spray with cooking spray. Warm the meatballs in the marinara sauce in a saucepan over medium heat. Separate the dinner rolls or hot dog buns and place one saucy meatball on the bottom roll. Top with mozzarella or provolone. Place the top roll on and push down slightly. Place meatball slider in the pan and continue to assemble the rest of the sliders. Microwave butter in a bowl in the microwave until melted. Add garlic powder and Italian seasonings and mix well. Brush tops of buns with melted butter mixture.
Toast in oven for 8-10 minutes or until toasted. Served with french fries and a green salad!! On the menu for tomorow.....Swedish Meatballs!!