Posts tagged with "Tasty Tuesday"

How to do love spells with no ingredients. Some love spell do not need any Ingredients. Cast magic love spell with a photograph.

Recipe: Chicken Fajita Crescent Braid

If you are stuck in a dinner rut and looking for some new ideas, check out my recipe for Chicken Fajita Crescent Braid. My boys rave about this one and when I do make it they ask when I will be making it again!Open-mouth smile 

The thing that I most love about this recipes is how versatile it is. You can add whatever veggies or ingredients you like to this dish and it would be delicious! I do not add the salsa that the recipe calls for as my boys don’t like spicy things. It turns out just fine every single time and I have played around with different cheeses as well. 




  • 1 (8-ounce) can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
  • or 1 (8-ounce) can Pillsbury(R) refrigerated crescent dinner rolls
  • 1 tablespoon vegetable oil
  • 2 small boneless skinless chicken breasts, cut into 1 by 1/2 by 1/2-inch strips
  • 1 clove garlic, finely chopped
  • 1 teaspoon chile powder
  • 1/4 teaspoon salt
  • 1 small onion, thinly sliced
  • 1/2 cup (2 by 1 by 1/4-inch) green or red bell pepper strips
  • 1/4 cup salsa
  • 2 cups shredded Cheddar-Monterey Jack cheese blend (8 ounces) 
  • 1 egg white, beaten


Heat the oven to 375 degrees F. Coat a large cookie sheet with cooking spray. If using crescent rolls, unroll the dough and press into 12 by 8-inch rectangle, firmly pressing perforations to seal. If using the crescent dough sheet, unroll the dough and press into a 12 by 8-inch rectangle.

In a 10-inch skillet, heat 1 tablespoon oil over medium-high heat. Add the chicken strips and stir in garlic, chile powder, and salt. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add the onion and bell pepper strips and cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

Spoon the chicken mixture in 4-inch strip lengthwise down center of rolled out dough. Top with salsa and sprinkle with cheese. With scissors or sharp knife, make cuts 1-inch apart on long sides of dough within of 1/2-inch filling. Alternately cross strips over the filling and press edges to seal. Brush with egg white.

Bake 20 to 25 minutes or until the dough is deep golden brown. Cool 5 minutes. Cut crosswise into slices and enjoy!

-Recipe adapted from Cooking Channel

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Frugal Recipe: Homemade Sweet Potato Fries

One of my favorite things to make is Homemade Sweet Potato Fries. Not only are they yummy but SO good for you as well!

Homemade Sweet Potato Fries

You will need:

4-5 generous sized Sweet Potatoes, peeled and cut into sticks

Salt for taste

Garlic Powder for Taste

Olive Oil

Preheated 350 degree oven


Place the peeled sweet potato sticks on a cookie sheet (I covered mine with aluminum foil for easy clean-up)

Pour a generous amount of olive oil over the sweet potato sticks just enough to coat them.

Sprinkle with Garlic Powder and Salt to season.

Place in 350 degree preheated oven and bake until nice and golden.

Enjoy! We love these and I make them quite frequently around here! Winking smile

**other options:

Sprinkle with Sugar and Cinnamon and bake for a healthy snack

Use Sour Cream as a Dipping Sauce…..Yummy!

(All posts may contain affiliate links. Please see my disclosure policy)

Recipe: Pumpkin Chocolate Chip Muffins

Since Fall is in full-swing and the smells and tastes of it are everywhere you look, I thought that I would repost this recipe for Pumpkin Chocolate Chip Muffins from last year.

I make these for my hubby and little boy and they always give me thumbs up! I actually double the recipe and they always turn out just divine!  I hope that you will enjoy!

Pumpkin Chocolate Chip Muffins


3/4 cup white sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin

1/4 cup water

1 1/2 cups all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup semi sweet chocolate chips


1. Preheat oven to 400 degrees. Flour and grease muffin pan or use paper liners.

2. Mix sugar, oil and eggs. Add pumpkin and water. In separate bowl mix together the baking soda, flour, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

3. Fill muffin cups 2/3 full with batter mixture. Bake in preheated oven for 20-25 minutes. 

4. Enjoy!

(recipe adapted from All Recipes)

Frugal & Easy Recipe: Crockpot Chicken with Black Beans & Cream Cheese

Are you searching for some easy dinner recipes? I don’t know about you guys, but I love my slow-cooker! There is nothing like having my dinner cooking all day long then sitting down to a stress-free meal with my family. Here is another one of our family-favorites and it is SUPER easy! Enjoy!!

Crockpot Chicken with Black Beans & Cream Cheese

  • 3-4 boneless chicken breasts
  • 1 (15 1/2 ounce) cans black beans
  • 1 (15 ounce) can corn
  • 1 (15 ounce) jars salsa, any kind
  • 1 (8 ounce) packages cream cheese

Place frozen chicken breasts inside the crockpot.

Dump the black beans, corn and salsa over the top of it.

Let the mixture cook on low for 6-8 hours. 

1/2 hour before serving place the brick of cream cheese inside and let melt. 

Serve over hot rice with a loaf of crusty bread! 

This dish is so good that my hubby asks me when I was going to make it again! Winking smile

Tasty Tuesday: Chocolate Cobbler

Those of you who know me, know that I love to cook and bake. I am always searching for new recipes to try out on my family and I want to share them with you all as well! 🙂

Today’s Tasty Tuesday recipe is definitely not one for the dieters in the group! I made a new recipe called Chocolate Cobbler, and, let’s just say that it was deadly! I don’t even want to know how many calories and fat grams are in it. I found this recipe from a cool site called: Just A Pinch

I hope that you will enjoy this recipe as much as we did! It is so easy and so yummy!

Chocolate Cobbler

Bottom Layer Ingredients

1 1/2 cups Self Rising Flour

1 1/4 cups Sugar

2 Sticks Butter

1 tsp. Vanilla

3/4 cup Milk


Top Layer Chocolate Ingredients

1 cup Sugar

6 Tbsp. Cocoa Powder

2 cups Boiling Hot Water



Preheat oven to 350 degrees. In a 9X13 Baking Dish place 2 stick of butter and place into heated oven to melt. 

In the meantime while the butter is melting, mix together flour, sugar, vanilla and milk. Once the butter has melted, place the batter mixture over the butter. DO NOT Stir!

In a separate bowl, place the cocoa powder and sugar and Mix together. Sprinkle on top of the batter mixture. Pour the boiling water on top of this but DO NOT mix! 

Bake for 35-45 minutes until the cobbler has a nice brown crust. Serve alone or with ice cream. 


Tasty Tuesday: Homemade Mango Salsa


Today’s Tasty Tuesday is a yummy one! While visiting my sister several weeks bag, she made the most delicious Mango Salsa and I knew that it was definitely a recipe to post here on the blog! Many thanks to my wonderful sister Mandy for this yummy recipe! 🙂

This Mango Salsa can be served with chicken or fish, or I love to eat it with Corn Chips for a healthy snack! Enjoy!!

Mango Salsa

1 large cucumber

1 large red or yellow onion

1 large ripe mango (I am thinking that 2 might make it even sweeter!)

1 small jalapeno (you can use more than 1 if you like the heat)

lime juice for taste (I used one large)

Cilantro (use as much as you like for the taste-I personally LOVE cilantro so I used about 3/4 of a bunch

Chop all the ingredients together and let it chill for awhile in the refrigerator.

Serve over Fish Tacos, Grilled Chicken or just as a yummy snack!

Tasty Tuesday: Homemade Chocolate Peanut Butter Cups

If you are a lover of Reese’s Peanut Butter Cups, then today’s Tasty Tuesday is for you! 

My little boy Drew doesn’t care for much candy, but he does love Reeses Peanut Butter Cups. I was thrilled to find a recipe on All for this so last week we had a blast and made them. I have to tell you these taste just as good as the real thing and the longer you let them set in the refrigerator, the yummier they get! I hope that you will enjoy them as much as we did!

Homemade Chocolate Peanut Butter Cups


  • 1 (11.5 ounce) package milk chocolate chips, divided
  • 1 cup peanut butter
  • 1/4 teaspoon salt
  • 1/2 cup confectioners’ sugar


1. Trim 12 Paper muffin cup liners to half their height.

2. Place half the bag of chocolate chips in a microwave safe dish and place in microwave for around 2 minutes or until chocolate is melted and creamy.

3. Spoon the melted mixture into each of the muffin cup liners. I picked up each individual liner and did it that way as it seemed much easier. Fill each muffin liner half way full and be sure to place chocolate up the sides of the liners. Refrigerate until firm.

4. While the chocolate is hardening, mix the peanut butter, confectioner’s sugar and salt in a small bowl. 

5. Mix the remaining chocolate morsels in another bowl and repeat step 2.

6. Remove the firm chocolate from the refrigerator and place peanut butter mixture into each cup.

7. Take the remaining melted chocolate mixture and place over peanut butter mixture making sure that chocolate is filled up on the sides of the liners.

8. Refrigerate until top chocolate layer is hardened. 

9. Enjoy! You will love these they are so yummy! Don’t look at the calories! Winking smile


Tasty Tuesday: Easy Veggie Topped Baked Spuds

Today’s Tasty Tuesday recipe comes from reader Leah. I don’t have a photo to show you of the dish, but it sounds so delish and healthy!

Easy Veggie Topped Baked Spuds


2 1/2 cups frozen broccoli-carrot vegetable medley (the one I bought was called California Style Vegetable Medley)
4 large baking potatoes (I always use red taters)
1 can (103/4 ounces) cream of broccoli soup (I used the broccoli and cheese soup)
1/2 cup (2 oz.) shredded cheddar cheese
salt and pepper as needed.

1. Place vegetables in microwavable bowl. Microwave at High 5 min; drain.
2. Scrub potatoes; pierce several times with knife. Microwave at High 15 min or until potatoes are soft.
3. While potatoes are cooking, combine soup, vegetables and cheese in medium saucepan. Cook and stir over low heat until cheese melts and mixture is heated through.
4. Split baked potatoes in half. Top each potato with soup mixture. Season to taste with salt and pepper.


Makes 4 servings

Thanks so much, Leah! If you have a recipe that you would like to share with everyone please email me at and I will feature your recipe for an edition of Tasty Tuesday. If you have a picture of the dish that would be awesome! 🙂

Tasty Tuesday: Yummy Smothered BBQ Chicken

Tasty Tuesdays are back! Every Tuesday, I will be featuring a yummy recipe with you all. Now, I need your help for this…..I want to share your favorite recipes as well! Please email me ( a favorite recipe along with a photo if possible, and your recipe could be featured here on the blog!

Today’s recipe is actually one of a number of recipes that I have combined together for this one yummy dish-Yummy Smothered BBQ Chicken


4-6 bonelesss skinless chicken breasts

1 cup of your favorite BBQ Sauce

1/2 cup cooked bacon ( I used turkey bacon and it tasted just fine)

1 cup of shredded monterrey jack or cheddar cheese

1 can of mushrooms

salt/pepper for seasoning


*Place chicken in a non-stick baking dish. Spread 1/2 of the BBQ sauce over the chicken and season with salt/pepper.

*Bake at 350 degrees for about 15-20 minutes.

*Remove chicken and baste with the rest of the BBQ Sauce, then continue baking until chicken is done.

*Remove from oven and place the bacon crumbles, mushrooms and cheese on top.

*Bake until cheese is ooey-gooey and the house smells divine!

*This tastes alot like Alice Springs Chicken from Outback-your family will love this one and ask you when you are making it again! 🙂



Tasty Tuesday: Feta & Cream Cheese Stuffed Chicken Breasts

Today’s Tasty Tuesday recipe is one that I actually just threw together! I was thinking of some creative ways to use up all the FREE cream cheese and feta cheese sitting in my refrigerator and came up with this recipe- Feta and Cream Cheese Stuffed Chicken Breasts.

Also, I am on a gluten-free diet right now as there is a very strong possibility that I have an allergy to it. Some of you already know this, but the last couple of weeks I have been battling some real stomach issues. We are trying to get to the the bottom of it. I have to say that eating gluten-free is a lot harder than I thought that it was going to be!

Anyway enough about me and on to the yummy recipe which was so good! Hubby says that it is a make- again dish, so that is always a good sign! 😉


5 boneless skinless chicken breasts

1 package of softened 1/3 fat Cream Cheese

1 package of reduced fat Feta Cheese

Salt/pepper to taste

1/3 cup chopped cilantro

1/2 jar spaghetti sauce with olives


Flatten out each chicken breast and set aside.

In the meantime, mix cream cheese and feta cheese together. Add dash of salt and pepper for taste.

Mix in the chopped cilantro and combine with the cheeses.

Take each flattened chicken breast and place a heaping spoonful of cheese mixture on top. Roll the chicken up and place a toothpick through it to hold together. Repeat until all chicken breasts are stuffed. 

Pour spaghetti sauce over the top of each chicken breast. 

Bake at 350 degrees until bubbly and done. 

Enjoy! The cilantro and olives in the sauce really give this a nice flavor. 🙂

***If you have a recipe that you would like to share for Tasty Tuesday, please email the recipe and a picture of it to me at: