Thursday, September 18, 2014

Watermelon Cookies Featured Again ... So Excited!!!

I was so excited when I stopped over at Joybee, What's for Dinner and saw my Watermelon Cookies were featured on her Great Idea Thursday's!  Thank you so much for featuring my cookies I'm tickled that they were featured.

Joybee, What's for Dinner?

Have a GREAT weekend!

Wednesday, September 17, 2014

Easy Meal for Busy Day ... Chicken Tator Tot Bake

In my journey to loose weight I am usually trying new meals that I may only like so I need to find something to feed the boys and hubs.   Tator Tot Casserole has always been a favorite, but mine is with ground beef.  So when I saw this Chicken Tator Tot Bake on Stockpilling Moms I had to give it a shot.

This was a hit and an easy one to throw together and then throw in the oven for the family!

¼ cup 2% low-fat milk
1 cup low-fat sour cream
1 (10 ounce) can condensed cream of chicken soup
1 can of corn, drained
2 boneless skinless chicken breasts, cooked & shredded
16 ounces frozen tater tots
1½ cups shredded cheddar cheese
salt and pepper to taste

Preheat oven to 350 degrees.
Combine milk, sour cream, cream of chicken soup, corn and chicken in medium size pot.
Place on stove top over medium-high heat.
Stir and heat until ingredients mix well; about 3-5 minutes.
Remove from heat and stir in 1 cup shredded cheese. salt and pepper.
Pour mixture into 9X12 glass baking dish.
Sprinkle ½ cup shredded cheese over mixture.
Place tator tots on top of mixture.
Cover with reynolds wrap and bake for 45 minutes.
Remove reynolds wrap and continue to bake for 15 minutes uncovered.
Serve warm and enjoy.


Tuesday, September 16, 2014

Nanner's are the Thing ... Banana-Chocolate Chip Cookies

Continuing on my banana theme this week I show these super yummy Banana Chocolate Chip Cookies on My Gourmet Connection.  These cookies were so yummy that they had to leave my house right away.  My bestie got these in her house.

  • Ingredients:
  • 2 cups all-purpose flour, sifted
  • 1-3/4 cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 1/4 lb (1 stick) butter, softened
  • 1 cup sugar
  • 1/4 cup plain Greek yogurt
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups mashed ripe bananas (3 medium)
  • 1 cup semi-sweet chocolate chips
Preheat the oven to 375°F.
Combine the flour, oats, baking powder, baking soda, salt and cinnamon in a large bowl.
Cream the butter and sugar together until smooth, then add the yogurt, eggs, vanilla and mashed bananas. Beat until smooth with an electric mixer on medium speed, about 1-1/2 minutes.
Add the wet ingredients to the dry and combine thoroughly. Fold in the chocolate chips.
Drop by rounded tablespoonfuls onto parchment-lined cookie sheets, about 2-inches apart. Bake until firm to the touch and very lightly browned, 12 to 15 minutes. Cool on wire racks.
Makes 3-1/2 to 4 dozen

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Don't forget to see the parties I link up to HERE

Monday, September 15, 2014

Nanner's are the thing ... Banana Bread with Cream Cheese Frosting

Next on my Banana list is a favorite from growing up.  Banana Bread ... well I couldn't just send it out naked I had to top it!  I made this and out the door it went to my best friend's house and the old tutor got to take one home also.  I went on the search and found 2 recipes and merged them together for this amazing recipe!  Ok so I may have gone a little overboard with the frosting but I can't help it, I'm a frosting girl!

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Then I went on a search for frosting.  I found an amazing Cream Cheese Frosting on Sally's Baking Addiction. Her bread looks amazing, I would have made it if mine hadn't already been in the oven.


  • 4 ounces cream cheese (112g), softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 cup (120g) powdered (confectioners') sugar
  • 1 Tablespoon (15ml) milk
  • 1/8 teaspoon salt, or as needed


Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add powdered sugar and beat until thick and combined. Add milk and beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste. I a quick shake of salt to cut the sweetness.
Spread the frosting on the cooled banana bread. There may be some frosting leftover depending how thick you layer it on top. 
*ALEXIS NOTE: See you would have extra frosting but I'm all about the overload of frosting. It was either put it on the bread or I sat down with a spoon  and ate the left over.  I figured my pants along with my instructor at the YMCA would agree I would best if I put it on the bread so I did!

This was an amazing dish that reminded me of my mom. Hope you enjoy!

Thanks for stopping by

Don't forget to see the parties I link up to HERE

Wonderful Wednesday Blog Hop #91

Wonderful Wednesday Blog Hop #91 is now in session!
Thanks for stopping by. 

Let's start our with our features.
Parrish from Life With The Crust Off created this yummy rice crispy cake which YOU loved! 
It was most viewed last week.

Rice Krispies cake #ricecrispy

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Editor's Pick
Tips on working at home e-book

I Finally Published My First E-Book by Working From Home With Stacey
I love learning how to be successful when working from home and I LOVE fellow bloggers writing books. This one by Working From Home With Stacey will be a great read. It is the Editor's Pick for this week. 

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Sunday, September 14, 2014

Nanner's are the thing ... Banana Split Bars

My amazing work out instructor had a birthday a few weeks back.  When we became FB friends she saw one of my recipe post I wanted to make.  She commented she wanted it for her birthday that was coming up.  So I saved the recipe and put a note in my phone to remind me.  The night before her birthday I pulled up the recipe to do the head slap moment .. oh no it's ice cream in the middle.  So the Banana Split Brownie Cake on Taste of Home was out.  Plan B had to come into place and find a Banana Split dessert that was easy to transport and would stand up for me to take it there, stay during class and stay on her drive home.

I found these amazing Banana Split Bars on Taste and Tell Blog. I didn't take a bite but they sure did smell good and her husband and daughter came up to say they were very tasty!

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 banana, mashed
  • 1/2 teaspoon vanilla
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup chopped peanuts
  • 2 cups mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup maraschino cherries, drained and quartered
  1. Preheat the oven to 350F. Grease a 9x13 inch baking pan.
  2. In a bowl, beat together the butter and sugar until light and fluffy. Add in the egg, banana and vanilla and mix well. Mix together the flour, baking powder and salt, then mix into the batter. Fold in the peanuts.
  3. Pour the mixture into the prepared pan. Bake for 20 minutes.
  4. Remove from the oven and top with the marshmallows, chocolate chips and cherries. Return to the oven and bake until a toothpick inserted in the center comes out clean, an additional 10-15 minutes. Cool completely then cut into bars.

Thanks for stopping by

Don't forget to see the parties I link up to HERE

Skinny Meatloaf ... Cheeseburger Meatloaf Pie

Another Addition of Sunday Supper Meal Ideas ... Meatloaf is always a hit with my boys! This was no exception, it was so perfect and low fat! Enjoy, hope you give it a try for your Sunday Supper.

On to another meatloaf that is tasty and will allow you to watch your calories at the same time!  I love Emily Bites and she has knocked it out of the park with this Cheeseburger Meatloaf Pie.  This has so much flavor and was a perfect meal for the family.

5 oz fat free evaporated milk
½ cup plain dry breadcrumbs
1 tablespoon McCormick Hamburger Seasoning
1 lb raw 95% lean ground beef
1/3 cup ketchup
2 teaspoons mustard
3 oz 50% light sharp cheddar cheese, (3/4 cup) shredded

1.    Pre-heat the oven to 350. Lightly mist a 9” glass pie plate with cooking spray and set aside.
2.    In a large bowl, combine the evaporated milk, breadcrumbs and hamburger seasoning and mix. Add ground beef and combine thoroughly (I just use my hands). Press the meat mixture into the bottom of the prepared pie plate and bake for about 20 minutes until meat is almost browned through. Remove from the oven and drain juices.
3.    Spread ketchup across the top of the meatloaf. Squeeze the mustard back and forth across the surface of the pie in both directions, crisscrossing (I measured and this is about 2 teaspoons of mustard). Sprinkle the cheese over the top of the whole pie and place back in the oven for an additional 5 minutes until cheese is melted and meat is no longer pink.

ALEXIS Notes:  I used ground turkey (it was on sale), I couldn't find the hamburger seasoning so I used Taco seasoning I had on hand.  I shop at grocery outlet and they don't always have exactly what I need so I used a Chucky Cheese Spicy Blend that they had (added a little extra calories, but I did use turkey so maybe it balanced out?).  I also used Dijon Mustard (I admit I hate mustard and can manage only with dijon so it was all we have in the house).

Not your Mama's Meatloaf!
Do you do Meatloaf?

Thanks for Stopping by!

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Thursday, September 11, 2014

I'm Featured on Friday Favorites #78 ~ Features & Party~ I’m Not a Trophy Wife

I love when I open my email to see you have been featured!!  Just makes my world to know that something I did people liked enough to click on it and stop (well they might say hi but I do see the clicks .. lol).

A BIG thank you to Laura from I'm Not a Trophy Wife for featuring me on Friday Favorites #78.

These cookies were a pain in the butt lol to make but so worth the WOW factor when I walked in with them.  Plus I MUST say I was pretty happy with them after all was said and done.

I'm Not a Trophy Wife

Wednesday, September 10, 2014

Not My Circus ....

In my woman's group we have been talking a lot about things we can not control. Giving it over to God, I'm working hard on this one.  Then my group leader said the funniest saying.  I come home and guess what I see on FB yup the same saying :).

We need a little prayer and some humor sometimes!

Tuesday, September 9, 2014

We end the Party ... Lemon Fudge, Watermelon Lobsters & a Cool BBQ Invite

We wrap our party with some fun food!  I found a Microwave Lemon Fudge that I have been dying to make and new a BBQ would be perfect.  A watermelon cut into Lobster shapes and of course a FUN invite to pass out to our friends.  And of course the table all done up!

First I made a SUPER easy Microwave Lemon Fudge that I found on Lady Behind the Curtain. OMG is the words ok the initials I kept hearing over and over about this fudge, even the kids loved it.

1-10 ounce bag plus 1 cup of white chocolate chips
1-14 ounce can sweetened condensed milk
2 tablespoons butter, softened
1 1/2 teaspoons lemon extract
candies or sprinkles for decorating

1. Line an 8x8-inch baking dish with foil (make sure the foil hangs over the edges so serve as
2. Spray with non stick cooking spray.
3. In a 4-cup microwave measuring cup, mix chocolate chips, milk and butter. Microwave uncovered
on high 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted.
4. Stir in lemon extract.
5. Pour mixture into prepared baking pan.
6. Sprinkle on sprinkles (optional)
7. Place in refrigerator for 2 hours or overnight before cutting.

ALEXIS NOTE: I used a lemon food coloring to give it a little pop of color. 

Then I found a fun idea to cut watermelon shaped as a Lobster on Simply Suzanne's at Home.

Lobster Cookie Cutter
Mini Chocolate Chips (I ran out so I used regular ones)

Slice your watermelon the width of your cookie cutter.  Use the cutter to cut out the lobster shape.  Add 2 mini chips to be the eyes, I only had regular size so it was a little too large for the body.  I bought my cookie cutter off Amazon.

And for a fun FREE End of Year BBQ found on Becoming Martha. These were so freaking cute.  I saved the photo and uploaded into PicMonkey to add some fun wording.  I used a summer time font I had downloaded from a previous project.

Here is our table all done up!

And some fun shots of the party!

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Don't forget to see the parties I link up to HERE

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