Oreo Birthday Cake

This past year for Summer's birthday she decided she wanted to pick her cake from Pinterest. An who I am to tell the girl no when I get to try something new?!? So after scouring for an Oreo cake, she found this one and that is how we ended up with an Oreo Birthday Cake.

This birthday cake was amazing! And really fun to make. But first, I want to share where I found it.  QUEENSLEE APPETIT is the blog I got it from! And I think it is safe to say Summer loved it! (And her birthday was in September, so I am super behind on sharing this!)

It really was a process and I made the cakes on the day before and assembled them the day of her birthday.

This was actually the only picture of the inside of the cake! Darn It! It was already dark in my house by the time we ate cake and by the next day it was falling over because it was so heavy! So this is all you've got! But I promise it tasted good!

I'm not really a chocolate cake fan, but since this one had coffee in it, it worked for me! (Yes, I let my 7 year old have coffee cake!)

There is literally no way for me to share this recipe without copying it word for word because I followed her recipe step by step.  So instead, just go to her blog, QueensleeAppetit for the recipe.

Summer thought this cake was amazing, and she's not wrong! She was so proud that I was able to mostly duplicate it! 

This cake was insanely rich and I'll be honest, after the small pieces we ate on her birthday, we only ate a few small bites here and there. And afterwards, I ended up throwing the rest of the cake away because there is just no way we could eat another bite of it because it was just so sweet! Tasted amazing though!

Frozen Yogurt covered blueberries

Snacks are one of those things that can be really hard when you are trying to eat healthy and take care of yourself. It is so easy to grab unhealthy choices, like chips, crackers, etc because they are right there in front of you. But what if you make some snacks ahead of time so that you can't fail? What if you have them prepped and in separate bags so that you can grab a bag as you head out the door so you are tempted to stop through a drive-thru? These frozen yogurt covered blueberries will be perfect for just that!

Today I wanted to share a super quick and delicious snack that I have been loving quite a while. Really since I had started with weight watchers back in March of 2018 I started making these frozen yogurt covered blueberries and I have just made them ever since!

There isn't really that much with these blueberries. I used Light and Fit strawberry cheesecake flavored greek yogurt and dipped each blueberry into the yogurt. Then I placed them onto a lined cookie sheet and then into the freezer just until they are frozen.

Once frozen I put them into a sealable baggy and I keep them in the freezer. If you don't the yogurt melts pretty quick!

Two Ingredients:
blueberries
Light and fit Strawberry Cheesecake Greek yogurt

1. Dip blueberries in yogurt
2. Line dipped blueberries onto a covered cookie sheet
3. Place in freezer until frozen
4. Keep in the freezer when not eating as they will melt

So simple and delicious and ready in a short amount of time! What are you waiting for, make these now!

Now I have shared with you one of my favorite snacks, I'd love for you to take a moment and leave me a comment below about some of your favorite go-to snacks to keep you on track when you are trying to make a better you!

And don't forget to check out my Pinterest for other ideas!

Cherry Ice Cream

One of our favorite things to do in the summer is to make our own homemade ice cream. Use an ice cream machine? No way! Who has time for that?? This Cherry Ice Cream is from scratch in less than 24 hours, with no machine!

Several years ago I found a recipe where the blogger promised ice cream with no machine. And I was all about that! I made my own version of a coffee ice cream with peanut butter, chocolate syrup and coffee and it was heavenly.

So naturally, I had to try other flavors, yes? Like Moscato Ice Cream. I promise this tastes as amazing as it sounds. I have made this one many times along with other flavors because there are just so many options!

Here we go ---->
I blended my heavy whipping cream, added cherries



Then added some pureed cherries and the condensed milk



Then I folded it all together until it was blended perfectly.



Once it was blended I added it to a freezer-proof plastic container that has a tight lid fit on it. I say to freeze it for 24 hours, but depending on your freezer it might be less than that or it could be longer.



2 cups of Heavy Whipping Cream, cold
1 can Sweetened Condensed Milk
1/2 c of fresh, pitted cherries
1/2 c of fresh, pitted cherries, blended

1.  Start with mixing your heavy whipping cream, blending until you have stiff peaks.


2. Add in your condensed milk and cherries along with the blended cherries and mix until they are well blended.


3. Pour into a freezer-safe container with a lid.


4. Freeze for approx 24 hours. (It could be less depending on how cold your freezer is)


5. Enjoy!

You could easily add some other ingredients to this as well. Chocolate syrup? Pistachios? Brownie? What would you add to your homemade cherry ice cream?

Baked Chicken Artichoke Pasta

Summer will forever and always be my favorite season.  But there is something about heading into the fall and making casseroles again, like this Baked Chicken Artichoke Pasta, without the worry of heating up the house!  That is one thing I have enjoyed about my Instant Pot is that I can eat casserole type food without the house getting hot!

But now that summertime is winding down and the Fall season is approaching, all of my casserole recipes are coming out to be made.


This Baked Chicken Artichoke Pasta is easy to make and worth every step.



I love that it is such a comfort food. The chicken, sauce and artichokes all blend so well together that it makes for a perfect meal.



And who doesn't like cheese?



One thing I love is making sure the top of the cheese gets nice and crispy! That is a favorite of mine!

2 Tbsp olive oil, divided

1/3 c diced onion

salt an black pepper

4 cloves garlic, diced

1lb diced boneless, skinless chicken breasts

1 tsp Italian seasoning

12 oz rigatoni pasta

3 Tbsp butter

3 Tbsp flour

pinch of nutmeg

3 c. milk

1 c. grated Parmesan cheese

12 oz artichoke hearts, quartered

1 c shredded mozzarella cheese

1. Preheat oven to 400°


2. In a skillet heat a tbsp of oil on medium heat and add onions.


3. Season with salt and pepper, cook 5 minutes, stirring often.


4. Add garlic and saute until fragrant. Set aside in a bowl off heat.


5. Season the chicken with salt and pepper.


6. In the same skillet heat another tbsp of oil over medium heat and add the chicken. Cook through, stirring every few minutes so all sides get browned. Remove from heat.


7. Cook pasta in water.


8. Make the sauce in a medium saucepan by melting the butter over medium heat.


9. Whisk in the flour, cooking about 3 minutes, whisking constantly.


10. Slowly whisk in milk, bring to a simmer for 3 minutes, whisking constantly.


11. Turn down heat to low, add in nutmeg, 1/2 tsp salt, 1/8 tsp pepper and the parmesan cheese. Turn off heat.


12. Butter a 9x13 casserole dish.


13. Drain pasta and put it back in the pan.


14. Toss the chicken, Italian seasoning and onion/garlic with the pasta.  Add 3/4 of the sauce to the pasta and stir well.


15. Pour into the casserole pan and spread out evenly.


16. Spread the artichokes evenly over top then spoon the rest of the sauce over them. Sprinkle on the mozzarella.


17. Bake 40 minutes until bubbly all over and golden on top. Allow it to sit for 5 minutes before serving.

 



I always love a good white sauce over pasta! What is your favorite way to eat pasta?

How to freeze Zucchini

Lately, I have come into an abundance of Zucchini, and I am not complaining. My family eats a lot of zucchini and this year we haven't gotten much from our plant. Luckily, Summer's Girl Scout troop had a garden and it has had an amazing zucchini turn out! But now I am over here working on how to freeze zucchini so that none of it goes to waste!



Look at those huge plants! I have never seen a garden quite like this come from 6 little girls! The tomatoes and Zucchini have literally taken over, but we are gobbling it up as fast as we can!



I love being able to pull out a bag of zucchini in the middle of winter and make zucchini bread, or cookies. And I dice up a lot of it to put into my spaghetti sauces and even the kids gobble it up. I mean, what kids don't love zucchini cookies when they also have chocolate chips in them?



It seems to work best to freeze your grated zucchini in 2 c increments as most recipes seem to call for that. And frozen zucchini doesn't break apart easily.  You could also slice it and freeze it. I would lay it out on a cookie sheet and do a quick freeze before putting the slices into a freezer bag. Then it will be a little easier to take apart when you are ready to use them. (Just be prepared for the extra water they carry once you do unfreeze them!)

Another great way to freeze it is after you cook it in something! I tend to make large batches of spaghetti sauce and add in zucchini. Or zucchini cookies, Zucchini Lasagna, zucchini bread, zucchini cake, zucchini tots- So many things you could make and freeze for later! What are your favorite ways to eat zucchini?

Ranch Chicken Sandwich

This post is sponsored by Hidden Valley Ranch, but the content and opinions expressed here are my own.

Happy Day, Friends!

I am so excited to share a super fast and delicious Ranch Chicken Sandwich recipe with you today!

Ever since Christmas when I got my instant pot I have been trying so many different recipes and anytime I can make a favorite a bit faster is a total win in my book.

How many times do you get to 4 pm and realize you have no clue what you are going to make for dinner? I will admit that it happens to me more often than it should! So I want to share this super delicious recipe that you can make from start to finish in 15 minutes!



One of my favorite parts about this is that there is minimal prep work, minimal ingredients and minimal cook time! And there isn’t much clean up because you’ve only used one pot.



We buy a lot of chicken in bulk when it goes on sale and we typically cut it into thinner strips or into fillets because they are the perfect sizes for our family and the typical recipes that we cook. After we cut them to our desired size we freeze them and it just makes it easier when it comes to cooking time. It saves prep time because they are already in smaller pieces and I can grab a bag or two out of the freezer and they thaw quickly as well.

I grabbed out some thawed chicken strips that I had in the fridge, just because they cook quicker and place them into the pot, adding in the chicken broth.



I know for some people the pressure cooker is a bit intimidating, but it doesn’t need to be! Just set on high for 10 minutes! Yes, 10 minutes is all! And make sure the vent is set to sealing.



While the chicken is cooking I cooked up some bacon. Of course, the bacon isn’t necessary, but bacon makes everything better according to my family!

Once the timer goes off, do the quick release of pressure. Move the chicken to a plate and shred it.



Drain most of the chicken broth, keeping around ¼ cup in the pot. Then add the chicken back into the broth.

Next, add in the cream cheese, shredded cheese (I used pepper jack this time, just for a little heat!) and the ranch seasoning from the Hidden Valley Ranch Seasoning Shaker.



Have you tried this Hidden Valley Ranch Seasoning Shaker yet? I love it because it is perfect for adding flavor to so many meals and snacks!  Mixing it into this chicken mixture gives it the perfect amount of flavor and is a great way to spice up any meal! I also love to add it to popcorn!



Ingredients for a Ranch Chicken Sandwich:

• chicken breasts boneless skinless


• 8 oz cream cheese


• 2 tsp Hidden Valley Ranch Seasoning Shaker


• 1/2 cup pepper jack shredded cheese (any flavor cheese would really work!)


• Chicken broth (just enough to cover the chicken, or you could use water as well)


• hoagie rolls


• Bacon, optional topping

1. Cook Chicken in Instant Pot covered with chicken broth on high pressure (valve turned to sealing) and the timer set to 10 minutes.


2. Cook bacon to your liking


3. When chicken is done, do a quick release and remove chicken from pot and shred.


4. Discard all but 1/4 c. the chicken broth then add the chicken back to the instant pot


5. Add the cream cheese, ranch, shredded cheese, to the pot with the chicken and stir.


6. Let stand for a few minutes


7. Add mixture to a hoagie, topped with crumbled bacon

Enjoy!



What would you add the Hidden Valley Ranch Seasoning Shaker to?  I’m thinking I need to try it on french fries next!

Zucchini Oat Chocolate Chip Cookies

Spring is in the air! I have been loving having the windows open and getting fresh air into the house. Even with the rain we've been getting, it's still so nice! Windows open and cookies baking are what's really happening at my house! Today I wanted to share these zucchini oat chocolate chip cookies that we love. They are super basic and so good and maybe not the first way people think of getting kids to eat veggies, but why not, right?



If the thought of zucchini in your cookies seems weird, don't fret! You actually don't even taste it!











These cookies never last long at my house therefore, one thing I love to do it make up the dough and roll into balls and then freeze them. Then I can just pull out a few at a time for us to enjoy rather than making a bulk amount and pigging out on them. Because frankly, that is the only way I seem to eat cookies.

• 1 1/2 cups flour


• 1 tsp ground cinnamon


• 1/2 tsp baking soda


• 1/4 tsp salt


• 1 large egg


• 1/2 cup unsalted butter, softened


• 1/2 cup granulated sugar


• 1 1/2 tsp vanilla extract


• 1 cup quick oats


• 1/3 cup packed light-brown sugar


• 1 1/2 cups shredded zucchini


• 1 2/3 cups semi-sweet chocolate chips (I also added some white chocolate chips)

Directions

1. Preheat oven to 350 degrees.


2. In a mixing bowl whisk together flour, cinnamon, baking soda and salt, set aside.


3. Mix together butter, sugar and brown sugar until creamy.


4. Mix in egg and vanilla extract.


5. Add zucchini


6. Slowly add in flour mixture.


7. Stir in oats and chocolate chips


8. Scoop dough, about 2 Tbsp each onto a lined baking sheet.


9. Bake in preheated oven for about 11-12 minutes until edges are lightly golden.


10. Cool on baking sheet for a moment before transferring to a wire rack to cool completely.

Now you know how much I love these Zucchini Oat Chocolate Chip cookies, what is your favorite kind of cookies?

Black Bean and Butternut Squash enchiladas

Okay, I lied a little. These aren't actually enchiladas but more of a casserole. You'll forgive me, right? But this black bean and butternut squash enchiladas / casserole will be worth the little white lie. And also, that name is a mouthful!



I found this recipe forever ago on Pinterest. And the blog I found the recipe seems to no longer work, so I am not linking you to a dead end. But I will have the recipe for you below if you want to try it. And you should.  I've only made this once and I am pretty sure I was the only one in my family that ate their entire plate of it. But if you have kids or a husband, you already understand how picky they can be sometimes. I thought it was delicious! And the reason I decided to finally share it is that I am getting ready to make it again for dinner tonight.

And sometimes when a recipe calls for ingredients I don't use often I get a little intimidated. Not as much as I used to, but it still happens sometimes.



If squash isn't something you use often, you definitely should start cooking with it more. I love butternut squash!







This recipe is pretty basic. But it has amazing flavors. And because I like anything with black beans and a Mexican food feel it is perfect for me!







One thing that dates these pictures is my white stove. We purchased new black appliances about 2 years ago! I didn't realize until now how long it has been since I've made this. Also, you want to use a pretty good size pan because mine was way too small and everything was overflowing!

• 3 cups cubed butternut squash


• 1 tbsp. olive oil


• 1/2 onion diced


• 1 green pepper diced


• 2 cloves garlic minced


• 1 tsp cumin


• 1 tsp chili powder


• 1 can black beans drained and rinsed


• 5 small corn tortillas


• 1 cup enchilada sauce


• 1 cup shredded cheese

1. Using a large skillet heat 1 tbsp. olive oil over medium. Add the onion and green pepper, salt and pepper.


2. Cook until softened, stirring occasionally, about 5 minutes.


3. Stir in the cumin, chili powder, and minced garlic and stir until mixed.


4. Add in the squash and let cook for about 10 minutes.


5. Mix in black beans, tortilla strips and enchilada sauce.


6. Transfer to a greased casserole dish and top with shredded cheese.


7. Bake in oven on 350 for approximately 30 minutes, until squash is cooked through and casserole is bubbly.

So what do you think? Are you going to give this Black bean and Butternut squash enchilada recipe a try?