Jesus Take The Meal

    I've been absent. Really absent. Hoping to get back into posting with some degree of regularity, but I will make no promises. Here is the easiest dessert ever. Seriously, I needed 2 to have on hand for Super Bowl, and my 12 year old made one and the 14 year old made the other one. Feel free to make your own graham cracker crust, but I went the easy route and did not. Ingredients: 1 larger graham cracker crust 1 large tub of cool whip 4 sharing sized Snickers bars 1/2 c. peanut butter 2 tsp of half and half, heavy cream, or milk (I've used all of these before, and there isn't a difference in the end product) Directions: Microwave peanut butter and Snickers in a bowl until melty (about 1 min). Stir to mix and add milk/cream/half and half (whichever you use). Once that is combined, you mix in cool whip and put into pie crust. Freeze for about 3 hours and enjoy. Store leftovers in freezer. Easy Peasy!!!

  This one was an online find and a "new to me" recipe. Apparently, it came from TikTok. The boys really liked it, and I can say that it reheats really well. It comes together in about 20 min if you have everything going at the same time like I did. I actually got it ready around lunchtime and popped it into the fridge to bake later that evening for dinner. Ingredients: 1 T olive oil 1/2 onion, diced 1 lb ground beef 1 T minced garlic 1 tsp salt 1 tsp pepper 28 oz jar marinara (I really like Carbone's) 2 cups mozzarella 1 lb spaghetti noodles Alfredo Sauce: 8 T salted butter (I used unsalted) 2 C heavy cream 1/2 tsp garlic powder 1 T Italian seasoning 2 C grated parmesan Instructions: Preheat oven to 350. Add oil to skillet and brown grown beef and onion. Once browned, add garlic, salt, and pepper and cook for one minute longer. Drain any fat then add marinara to meat mixture. While making alfredo sauce, boil water for noodle in a separate pot and cook according to direct...

  I've been on a wee bit of a hiatus - 8 months "ish". At first, the lighting was so bad in the winter to take pictures that everything looked awful in photos. Then, life started lifeing. Right at the tail end of the school year my husband got a new job offer, and the next few months were a whirlwind of house hunting, packing, moving, settling in, getting kids situated and registered for school, and have I mentioned my husband hasn't actually moved here with us yet? Whew! But hopefully I can get back into posting, and this house has FABULOUS natural light. The other morning as school was starting I was very thankful for this "prepare ahead" breakfast favorite. They are easy, delicious, and they keep for days in the fridge. My middle has eaten them for breakfast and also packed some for lunch. Ingredients: 8 oz cream cheese, softened 1 lb hot sausage, uncooked 1 cups sharp shredded cheddar 1 1/4 c. bisquick baking mix Directions: Preheat oven to 400. Mix all ...

My favorite chicken salad from Chicken Salad Chick is the Sassy Scotty. It has ranch, chicken, and bacon. My boys love it, too. As it turns out, you can make a pretty spot on duplicate at home for a WHOLE LOT LESS that is delicious. If you like this chicken salad, or if you want to jazz up a plain chicken salad this recipe is a must. Ingredients: 1 lb chicken tenderloins 1 rib celery, finely diced 3/4 c mayo. For the love of all things good in the world, please use Duke's 3 T ranch dressing - this Litehouse ranch is really good 1/2 tsp garlic powder 1/2 tsp onion powder Salt and Pepper to taste 1/2 c real bacon pieces 1/2 c shredded cheddar Directions: Boil chicken tenders until done. Shred while warm using a mixer to get the best results. While the chicken cooks, mix all other ingredients. Once chicken cools, add in chicken and refrigerate. Enjoy!  

 I've been a bit MIA. I host Thanksgiving each year for my family, and I was in the trenches of planning, shopping, and cooking. And while I know that it seems that this should be a place to share - I mean, it is a cooking blog... But when I am in the middle of cooking about 5 different things at once, it is hard to stop, take pics, and organize ingredients. I will try to work in some of the holiday recipes, but for now I have an easy, quick recipe for breakfast. You only need 2 ingredients for these copycat Chick-fil-a Chicken Minis.  Ingredients: I bag of Sister Schubert's Parker House rolls 1 bag of Member's Mark Southern Style Chicken Bites Directions: Thaw rolls and cook according to directions, but be careful not to brown. I always cook the nuggets in the air fryer. These nuggets are brined in pickle juice just like the ones at CFA, so they will give you the most authentic taste. Once everything is ready, you can assemble and enjoy. And save loads!!!

  My kids have never had Hamburger Helper. To be honest, I didn't have it a bunch growing up. But occasionally, my mom would buy it, and while it wasn't my favorite I will be the first to say this dish is pretty darn good. I could sit down and scarf down a huge bowl because it tastes like straight comfort food. And it all cooks in ONE POT!!!! Ingredients: 1 lb ground beef 2 T tomato paste 1 T Dijon mustard 1 T garlic powder 1 t onion powder 1 t dried thyme 1 t salt 1/2 t black pepper 1/4-1/2 t cayenne pepper 12 oz dried macaroni noodles 4 cups beef broth 1 c half and half 2 c shredded cheddar, take the time and shred your own Directions: https://www.aspicyperspective.com/homemade-hamburger-helper-cheeseburger-macaroni/?utm_source=pinterest&utm_medium=social&utm_campaign=social-pug

I roasted broccoli like this years ago and have never made it another way. It's fast, easy, and so good! Ingredients: Broccoli florets, trimmed of any long stems Olive oil for drizzling minced garlic salt, to taste pepper, to taste 1/2 lemon parmesan cheese or pecorino romano  Directions: Preheat oven to 425. Drizzle olive oil on broccoli florets. You don't want them drenched in oil. I usually drizzle then toss around with my hands. Add minced garlic and toss. Place spread out on a foil lined sheet pan. You don't want piles of broccoli because it will steam vs roast. Sprinkle with salt and pepper. Roast at 425 for about 15-20 min or until broccoli begins to brown. Remove from oven and squeeze juice from 1/2 lemon over broccoli. Grate some cheese over broccoli using a fine grater like a microplane. Enjoy!

My friend, Lauren, brought me these muffins after I had kid 3. I don't know how many I ate before sharing with the two toddlers and husband, but let's just say it was quite a few. This recipe is so easy, and I cannot count the number of times I have made it. I currently have some on my counter that are leftover from this morning's breakfast. My boys will likely have them as a snack when they get home.  Ingredients: 1 box Spice Cake mix 1 can pumpkin 1 c water 1/2 - 1 c butterscotch chips (you can leave these out, but they are really good) Directions: Preheat oven to 350. Mix all ingredients together and put into greased muffin tin. Makes 18 muffins.  *You can do another version using chocolate cake mix and chocolate chips instead of spice cake mix and butterscotch chips.

This is jokingly referred to as "my husband's favorite meal." He does, in fact, really like it. But it got its name when we were dating. I would often cook dinner after working a 12 hour shift, and this meal can be ready in less than 30 min. It was on a weekly rotation for that reason. There is nothing pretty about it, but it is yummy, easy, and fast. I kinda forgot about it because the boys didn't love it when they were little, but they will gobble it up now if I make it.  Ingredients: 1 lb ground beef 1 envelope taco seasoning 2 c shredded cheese (I use a Mexican blend most of the time) 1 can light red kidney beans, drained 1 small can chopped green chiles 1 16 oz jar picante sauce (you can use mild, medium, or hot) 8 oz cream cheese, softened Tortilla chips for scooping Directions: Preheat oven to 350. Spread cream cheese in an even layer in a 9x12 casserole dish. Brown ground beef and drain if needed. Add 1/2 package taco seasoning, green chiles, picante sauce, an...

This is a recipe that my kids love, and is perfect on nights when you don't have a ton of time to prepare dinner. The whole recipe can be done in the time it takes to get the pasta ready. Ingredients: 1 lb fettucine noodles 2 c heavy cream 1/4 cup diced sundried tomatoes (if using oil packed ones, then drain and chop) 1 T dried basil (or more) 1 lb chicken tenderloins, chopped into small pieces Cajun seasoning, to desired spice level 2 tsp garlic powder 1 1/2 c shredded parmesan cheese 2 T butter salt and pepper, to taste Directions: Boil water for pasta in one pot. While waiting on water to boil, melt butter in a large skillet on medium heat. Once butter has melted, put chicken in skillet and season with Cajun seasoning. If you prefer spice, season heavily. If you are sensitive to spice, just use enough to cover chicken on all sides. Cook until chicken is done, and then add heavy cream, basil, garlic powder, and sundried tomatoes to the skillet. The original recipe says that you c...

This is another meal that helps "Tomorrow Me". I made a batch of sheet pan pancakes on Sunday evening. I actually made 2 pans - one chocolate chip and one batch with apples that had been cooked in butter, cinnamon, and brown sugar. I halved each pan and divided half of each sheet pan into one container for this week and one pan for the freezer. So I'm helping "Tomorrow Me" and "In a Few Weeks Me" by being able to pull an already prepared meal out of the freezer.  This recipe is from Kate Strickler of Naptime Kitchen. Ingredients:  *Note: this is for one sheet pan worth of pancakes 3 c. Pancake Mix (If you make your own mix use that. I often do, but this was easier) 2 c. Milk 2 eggs 1-2 tsp vanilla flavoring Mix in Options: For this batch I did chocolate chips for one batch. For the other batch I had apples that needed to be eaten, so I diced them then sauteed them in about 1 T butter, 1/4 c. brown sugar, and 1 tsp cinnamon until they were soft and brow...

I heard someone say that they like to do things to help their "tomorrow self". It makes me think of the Luke Combs song "Tomorrow Me." One way I help "tomorrow me" is to prepare breakfast ahead or at least prep it to the point of almost being able to serve. Mornings are hectic once school starts, so anything I can do to save time helps us as a whole. Several times a week I try to prepare breakfast ahead, and it's a huge perk if it will last several days. Enter in these egg muffins or omelet cups - whatever you want to call them they are easy, yummy, can be adapted to fit anyone's tastes, and can last for multiple mornings. Ingredients (for this specific batch): 10 eggs Mediterranean flavored feta crumbles 1/2 green pepper, chopped 1/4 onion 1 package diced ham Salt and Pepper, to taste Directions: Preheat oven to 350. Spray muffin tin with cooking spray. Saute onions and green pepper until softened. I only sprayed my pan with cooking spray, but you...

When we have any sort of Mexican dish, guacamole is a MUST. I keep it pretty simple with my guac.  Not pictured, jalapeno (I forgot I had it until after I snapped this) Ingredients: Avocados Lime, juiced Red Onion, finely diced Cilantro. minced Jalapeno (optional, and I don't always use), seeded and diced Salt to taste Directions: Use ripe avocados and mash with fork or potato masher to the consistency you like. I prefer a little chunky, so whatever you like. Add lime juice, cilantro, red onion, jalapeno (if using), and salt. There is no exact measures on this one. You just have to add to your liking. I used 6 avocados last night, the juice from 2 limes, a handful of chopped cilantro, about 1/4 c minced red onion, and about 1/2 diced jalapeno, seeds removed. I know there are some cilantro haters, so leave that out if that's you. Make ahead by a few hours if possible. Store by smoothing out guacamole in bowl and added plastic cling wrap to the top. This will help prevent brownin...