Easy Apple Brickle Dip

Tart Green Apples.
Sweet Chocolate Covered Toffee Bits.
Creamy Cream Cheese.

YES, please!

This dip comes together so easily and tastes GREAT with tart Granny Smith Apples!  Thanks to Julie, from Julie’s Eats & Treats, for sharing this at Weekend Potluck. Go check out her blog, she has some AMAZING recipes!!!!!

Easy Apple Brickle Dip

Apple Brickle Dip


  • 8 ounces Softened Cream Cheese
  • ½ cup Brown Sugar
  • ¼ cup White Sugar
  • ½ teaspoons Real Vanilla
  • 8 ounces Chocolate Covered Toffee Bits
  • 8 whole Granny Smith Apples
  • Fruit Fresh

Beat together cream cheese, sugars and vanilla until smooth.
Stir in toffee bits, saving some for topping the dip bowl.

Cut granny smith apples right before serving, sprinkle with Fruit Fresh for best results.

Enjoy!  Have fun and be safe tonight!
We have passed the stomach bug around since Destiny got it last weekend, and we are staying home!  Guess I’ll have to tuck away the kiddos costume ideas for next year, because everyone but Destiny needs to stay home and heal.  They are bummed to miss Fall Fest, but are sick enough they didn’t really put up much of a fuss.  😦  Poor lovies!



Crock Pot Ham & Scalloped Potatoes

May I just say before I get started, that some Comfort Food is just plain UGLY.  It is.  I don’t think it can help it, its just when its all gooey and smooshy and delicious…it just is uglier than some other dishes.

  Even when I tried different plates, still ugly.



  So without further adieu or dirtying any more plates, I give you:

Crock Pot Ham & Scalloped Potatoes

{click for easy printable}



  • 5 pounds Baking Potatoes, Washed, Peeled, Sliced And Cut
  • 1 whole Onion, finely chopped
  • 5 cloves Garlic, Pressed
  • 1 pound Pressed Ham Slices, Cubed Or Leftover Ham Roast, Shredded
  • ½ cups Sweet Cream Butter
  • ½ cups Flour
  • 2 teaspoons Salt
  • 1-½ teaspoon Fresh Ground Pepper
  • 3 cups Milk
  • 16 ounces, weight Velveeta, Cubed
  • 1-½ cup Shredded Cheese, Like Colby Jack

1. Peel, slice and cut potatoes into 1/4th inch wide strips. Cube or shred ham. Set aside.
2. Melt butter in a large pan. Chop one onion and press 5 cloves of garlic. Sautee until soft and translucent.
3. Stir in flour and salt. Slowly add milk, then cheese until thick and creamy.
4. In a large bowl mix potatoes, ham and cheese sauce. Scrape into sprayed 6 Qt. Slow Cooker.
5. Cover and cook for 6 hours on low, or 3 hours on high, or until potatoes are soft.

This makes a BIG batch, so half it depending on your family size.  We ate on it several suppers and still had lunch leftovers!

Enjoy with green beans and whole wheat rolls!



Baked Mustard Lime Chicken

I had 30 minutes to make supper and some chicken thawed in the fridge. I knew supper had to be simple and FAST!

  I was so happy I had all the ingredients for this Baked Mustard Lime Chicken I had been eye balling in my “To Try” pile, because I knew it was my answer for supper.  Coupled with some garden green beans and Uncle Ben’s Wild Rice, we had ourselves a feast!

  This chicken is REALLLLLLY flavorful!  The Dijon and lime-cilantro flavors are amazing!

Baked Mustard Lime Chicken

(click for printable)



  • ½ cups Fresh Lime Juice
  • ½ cups Fresh Cilantro, Chopped
  • ¼ cups Dijon Mustard
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Chili Powder
  • ½ teaspoons Celtic Sea Salt
  • ½ teaspoons Pepper
  • 1 pound Skinless, Boneless Chicken Breast

Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor. Pulse until ingredients are well combined.

Rinse chicken breasts, pat dry and place in a 7×11 inch Pyrex baking dish. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.

Bake at 350°F for 18-20 minutes uncovered, or until an instant read thermometer reads 165°F.

Serve with extra sauce spooned over top, Uncle Ben’s Wild Rice and some green beans.


Dig in!


Customizable Bread Bowl Breakfast & Honeybun Cake

The possibilities are ENDLESS with these…..

Customizable Breakfast Bread Bowls

by Lindsay at Perfecting the Pairing

(click title for easy printable)

Egg Bowl (3)


  • 8 whole Crusty Bread Rolls
  • 2 Tablespoons Butter, Melted
  • Salt And Pepper
  • Assorted Fillings (See Suggestions In Instructions)
  • 8 whole Eggs

Preheat your oven to 350ºF. Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact. Brush the inside of each roll with the melted butter and season with salt and pepper.

Let your family fill the roll with their favorite toppings (suggestions below). *Crack an egg, or egg white on top, season with salt and pepper, and place on a cookie sheet. Bake for 10-12 minutes and then cover the pan loosely with foil. Bake an additional 20-25 minutes, or until the egg is just set.

Suggested fillings: grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese/

* The ONLY thing I would do different next time, is to scramble my eggs. I do not like the texture of a baked “whole” egg.  

  Now on to the SWEET part of this breakfast, Honeybun Cake!

  Dale LOOOOOVES those packaged Honeybuns and tries to sneaks them in our cart.  Ew. 

  I gasp, pinch the box carefully between my fingers, and toss them back out to him again.  Then, I lovingly say, “Oh honey, let me make you a homemade version instead, ok?”  He begrudgingly takes them from me, and puts the box back on the shelf with the other Little Debbie Treats and the pressure is on…..

  Thankfully, I have JUST the recipe from one of the cookbooks my mom gave me. Dale says it tastes JUST like the boxed version.

Only better.

Ok, I added the only better because COME ON, it better be better than the box, right, or what’s the point?!

He says its more moist, but the flavors are identical.

Fine, I’ll take it.

{As long as mine is a teensy bit better.}

Honeybun Cake

(click title for easy printable)

Honey Bun Cake (4)


  • 1 cup Brown Sugar
  • 3 teaspoons Cinnamon
  • 1 box (18.25 Oz. Box) Yellow Cake Mix
  • 4 whole Eggs
  • ¾ cups Oil
  • 8 ounces, weight Sour Cream
  • 4 Tablespoons Milk
  • 1 Tablespoon Vanilla
  • 2 cups Powdered Sugar

Preheat oven to 350 F.

In a small bowl, mix the brown sugar and cinnamon, set aside.

In a large bowl mix together the yellow cake mix, eggs, oil and sour cream. Pour half of the batter into a greased 9×9 or bundt pan and sprinkle with the sugar mixture. Top with the remaining batter.

Swirl the mixtures together with a knife and bake for 35 minutes.

While baking, make the icing by mixing together the milk, vanilla and powdered sugar until smooth.

Allow the cake to cool before icing.

Easy and delicious!


Homemade Beef & Cheese Enchiladas

I know everyone knows how to make Beef and Cheese Enchiladas, but I had to share this recipe, because this is by FAR my favorite enchilada sauce recipe! 

Forget buying Enchilada sauce, after you taste homemade and see how easy it is to make, there will be no reason to buy that metallic-tasting canned stuff EVER AGAIN!!!

Homemade Beef & Cheese Enchiladas

{click title to print}

Beef & Chz enchiladas text


  • 2 pounds Beef
  • 2 whole Medium Onions, Finely Chopped
  • 1 teaspoon Each, Salt And Pepper
  • 2 bags Mexican Cheese Shreds, 6 Cups Total
  • 2 cans (15 Ounces Each) Tomato Sauce
  • 2 cans (14 Oz Each) Chicken Broth
  • ¾ cups Oil
  • 6 Tablespoons Flour
  • 6 Tablespoons Chili Powder
  • 1-½ teaspoon Cumin
  • 1-½ teaspoon Garlic Powder
  • 1-½ teaspoon Onion Salt
  • 1 teaspoon Salt
  • 24 whole Tortillas (white Or Wheat Depending On Your Preference)

Brown 2 pounds of hamburger with chopped onions, salt and pepper. Drain and set aside. In a LARGE family skillet or nice sized stock pot, heat oil to medium heat, then whisk in flour and chili powder. Continue to whisk until lightly browned. Add tomato sauce, chicken broth and all remaining seasonings. Stir until smooth, continuing to stir until slightly thickened, about 10 minutes.
Spray 2 – 9×13 pyrex baking dishes and set up assembly line style: Tortillas, sauce, beef and cheese. Dip a tortilla in the enchilada sauce, allowing excess to drip off back into the skillet. Lay on a plate for filling with 3 or so tablespoons of meat and a small handful of cheese. Roll tight and lay in baking dish. Repeat until all 24 tortillas have been filled. Scrape remaining sauce over both pans of enchiladas and top with remaining shredded cheese.
Bake at 350* for 30 minutes each, or freeze the second pan for another day.

*This recipe makes 24 enchiladas and about 8 cups of enchilada sauce.

We served ours with:

Baked Brown Spanish Rice



7 Layer Tostada Dip




No Bake S’Mores Bars

  If you have been following my blog for a while, you know by now, a few things about me:

1) I am an Ice Cream-a-holic and may or may not have 8 different kinds of ice cream in my freezer at all times.


2) I am GAGA over anything toffee or caramel!!!!!!!!!!!!!!!!!!!!!! {drool}

3) I like sour cream, cream cheese or anything whippy or creamy!

4) I LOVE everything that tastes like S’mores, especially around October.

5) I need my list to stop at 5, because stopping at 4 felt wrong. This is called OCD.

  Anyhow, I have posted a VARIETY of S’mores-esque recipes in the past like…..

Gooey S’Mores Cake    I Want S’More Bars



Fluffy S’Mores Cake!


  But none as easy as the new S’mores bars in town.  Ok, not new, I totally remember making these as a kid, but NEW as in I had forgotten all about them!

  Oh, how I have missed you…….

No Bake S’Mores Bars

{click title to print}

No Bake Smores Bars


  • 12 ounces, weight Golden Grahams Cereal
  • 16 ounces, weight Mini Marshmallows
  • 1-½ cup Mini Chocolate Chips
  • ½ cups Chocolate Chunks
  • 5 Tablespoons Butter

In a pan, melt butter until just browned, add 5 cups of marshmallows. Stir until melted. Remove from heat and scrape into large mixing bowl.
Add cereal to bowl and toss to coat. Add both kinds of chocolate chips and remaining marshmallows. Stir.
Press s’mores mixture into a greased 8×11 rectangle glass pan. Refrigerate for one hour to firm up, then cut into squares.
Serve at room temperature.



Chili Sauce for ANYTHING!

I found this Chili recipe from my friend, Kim.  She uses it in Chili Cheese Dog Pot Pies over on her blog, The Sunflower Supper Club.  I know what you are going to say, I already have a favorite Chili recipe, it’s not Chili.  It’s Chili SAUCE. Big difference!  And oh my yummy goodness, is it ever tasty!

 We first made it for the Chili Cheese Dog Pot Pies I mentioned above, and loved the sauce so much, we made it again for Frito Platters. {pictured} Then 2 MORE TIMES, for Baked Potato Bars at family functions.   

  Chili Sauce (For ANYTHING!)

adapted from The Sunflower Supper Club recipe

Frito Platters


  • 1 pound Lean Ground Beef
  • 1 cup Chopped Onion
  • 1-½ teaspoon Minced Garlic
  • 1 Tablespoon (heaping) Chili Powder
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 1 1/2 cups Water
  • 1 cup Ketchup
  • 4 teaspoons Worcestershire Sauce
  • 1 teaspoon White Vinegar
  • 1 teaspoon Frank’s Hot Sauce
  • ½ teaspoons Dry Mustard
  • 1 can Mexican Beans in chili sauce

For the chili sauce:
In a large skillet over medium heat brown ground beef, onion and garlic to the skillet and cook until the beef is browned and cooked through.

Add the chili powder, salt and pepper. Cook for 3-5 minutes. Don’t skip this step, it allows the spices to bloom and maximize their flavor. It will make a difference in the flavor of your finished dish.

Stir in the can of Mexican beans in chili sauce, the water, ketchup, Worcestershire sauce, vinegar, Frank’s hot sauce and the dry mustard. Bring to a boil. Then reduce heat to low and simmer, stirring frequently, for 30 minutes. Remove lid, and continue to simmer for 15 minutes more or until most of the liquid is evaporated.

Serve over hot dogs, fritos, baked potatoes…you name it, it’s DELICIOUS! 

Thanks for another keeper, Kim!  


Oreo Pumpkin Cheesecake Cupcakes

OREO Pumpkin Cheesecake Cupcakes



  • 12 whole Halloween Oreos
  • 8 ounces Cream Cheese, Softened
  • ½ cups Granulated Sugar
  • ½ teaspoon Vanilla Extract
  • ½ cup Canned Pumpkin
  • 1 whole Egg
  • ¼ teaspoons Cinnamon
  • ⅛ teaspoons Nutmeg
  • 2 Tablespoons All-purpose Flour
  • 1 pinch Salt

Preheat oven to 325*. Line 12 muffin tins with paper liners. Place 1 Oreo in the bottom of each muffin tin. Set aside.

In large bowl, whip cream cheese and sugar together until smooth. Stir in vanilla, pumpkin, egg, cinnamon, nutmeg, flour and salt until combined. Scrape sides of bowl and whip mixture until completely smooth. Spoon mixture evenly over Oreos. Sprinkle with your favorite candy sprinkles.
Bake 20-25 minutes or until cheesecakes have set. Remove from oven to cool.
Once cheesecakes are cool enough to handle, remove from muffin tin and place in refrigerator for at least 2 hours before serving.

Not good after the 3rd day. {Oreo gets soggy!}

Smoky Potato & White Cheddar Cheese Soup

   Butter sauteed Leeks give this soup incredible flavor, coupled with the smoky paprika and you have achieved Soup Heaven!!!

Smoky Potato & White Cheddar Cheese Soup

(adapted from a Pampered Chef recipe emailed to me)

Smoky Potato Soup text


  • 2 whole Leeks, White And Light Green Parts Only
  • 1 whole Onion, Roughly Chopped
  • 5 whole Cloves Of Garlic, Pressed
  • 2 Tablespoons Butter
  • 2 teaspoons Smoky Paprika
  • 3 pounds Yukon Gold Potatoes, Washed And Cubed
  • 4 cups Chicken Broth
  • 2 cans Great Northern Beans, Drained And Rinsed
  • 2 cups Milk
  • 8 ounces, weight Extra Sharp White Cheddar Cheese, Cubed
  • Salt, Pepper And Garlic Powder, To Taste
  • Chives, Smoked Paprika And Sour Cream For Garnish

1. Wash and cut leeks in half lengthwise and thinly slice crosswise.
2. In a large stock pot, melt butter and saute leeks, onion, and garlic until tender. Add cubed potatoes, cook 2 minutes more, stirring constantly. Add chicken broth and cover, cooking for about 15 minutes, stirring occasionally. Check to see if potatoes are fork tender. If so, proceed by adding drained beans and cooking a few minutes more.
3. Using your immersion blender, puree soup until few chunks remain.
4. Add milk and cheese cubes, stir and heat carefully through. You don’t want the soup to scorch or curdle, so keep your heat pretty low until soup is just simmering. Add salt, pepper and garlic powder to taste.
5. Serve soup piping hot. Garnish with sour cream, chives and paprika.

Would be great served with some crusty french bread!

I am SO excited it’s SOUP season!!!!  🙂


Chocolate Chip Cream Cheese Bars

  I don’t think that I have ever purchased a roll of cookie dough. Ever.  Guess I am an old fashioned girl. If I want cookies, I want homemade ones.  But when I found a random recipe using a roll of cookie dough, which just so happened to be on sale AND I had a coupon for….I knew I needed to try it.

  These come together so easily, it almost feels like you aren’t really baking!  And it only makes a 9×9, which means it doesn’t linger in your fridge days after you have got your fill of it.

Chocolate Chip Cream Cheese Bars

(click title for easy printable)

Chocolate Chip Cream Cheese Bars with text


  • 8 ounces, weight Cream Cheese, Softened
  • ½ cups Sugar
  • 1 whole Egg
  • 1 package (16.5 Oz) Refrigerated Chocolate Chip Cookie Dough Roll

Set cookie dough out to soften about 15 minutes ahead of time. Preheat oven to 350*.
In a small bowl, beat cream cheese, sugar and egg until smooth.
In an un-greased 9 inch square pan, press half of the cookie dough into the bottom of your pan. {flour your fingers if necessary}
Spread cream cheese mixture onto dough layer. Top with blobs of remaining cookie dough.
Bake for 35-40 minutes, or until golden brown. Cool 30 minutes, then refrigerate 2 hours before serving.
It’ll be hard to wait, but do it, they are so much better set up!