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Monday, March 19, 2018

Taco Spaghetti


adapted from here
  • 8 ounces spaghetti
  • 1-1/4 pounds lean ground beef or ground turkey
  • 1 (1-oz) package taco seasoning
  • 2/3 cup water
  • 1 can (10.75-oz) cream of chicken soup
  • 1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained
  • 1 (8-oz) package Velveeta cheese, cubed
  • 1-1/2 cups shredded cheddar cheese


  1. Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray. Set aside.
  2. Cook pasta according to package directions. Drain. Set aside.
  3. In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
  4. Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
  5. Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
  6. Bake for 30 minutes or until heated through.


Monday, March 12, 2018

Chicken Thighs Marinated in Yogurt

It's been very cold here in KS so I've been looking for some easy healthy recipes.  I stumbled upon this one on Pinterest, sorry I forgot to get the blog it came from.  I like dishes that you don't have to fuss much with and can just pop in the oven.  I may make some sort of potato to pop in the oven to go with this....or may just have a salad. 

1 cup plain yogurt
2 Tbsp olive oil

4 cloves garlic, minced
½ Tbsp dried oregano
1 medium lemon
½ tsp salt
freshly cracked pepper
¼ bunch fresh parsley
4-6 chicken thighs
  1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Put lemon zest in bowl  . Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
  2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
  3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
  4. To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

Thanks for stopping by, have a great week and always remember To Find the Time to Do all the Things YOU  L♥ve.

Monday, February 26, 2018

Super Loaded Baked Potato

I made this for dinner one Sunday night.  Sure was yummy and fairly quick to make.You don't need a lot of ingredients and would guess you could put whatever you like in it.  I followed the post I saw the only change I made was that I added red sweet pepper and 3 oz of cream cheese too.  (I also made a much larger batch  - cooked 9 potatoes.  But the ingredients below are for the 4 potatoes

4 large russet potatoes (cleaned and poked)
6 oz steak sliced or chopped into bite size peices
3 TBL Worcestershire sauce
1/2 - 1 tsp garlic powder
1/2 large green pepper - diced
1/2 large red sweet pepper - diced
1 large diced onion
salt and pepper
1 cup mozzarella cheese
2 oz cream cheese **optional**

Bake the potatoes for 45 minutes at 400 °.  Let cool the cut in 1/2 and scoop out insides
Place skins back on baking sheet and bake for another 8-10 minutes.  In a skillet heat 1 TBL oil,  add
steak, cook until almost done, add peppers, onions, Worcestershire sauce, garlic powder and cook for another 2 or 3 minutes, don't overcook because they will cook a bit more when you put them back in the oven.  Fill potato skins, top with cheese and return to oven for about 10 minutes.  Serve with sour cream and green onions.

Thanks for stopping by, have a great week and always remember to Find the Time To Do All the Things You L♥ve.

Monday, February 19, 2018

Chocolate Silk Pie

I made this as going away treat for a co worker.  This is his favorite dessert.  I have never made this before...imagine that!!!  I must say it came out really good and was a HUGE it not only with him but the entire staff.  I will make this again I'm sure.  Would be a great addition to the Thanksgiving dessert list. 


1 Ready pie crust, baked and cooled.  (I use Pillsbury)
2 sticks (1 cup) unsalted butter, room temperature
1 & 1/2 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled slightly 
2 tsp vanilla extract
2 TBSP cocoa powder (optional, but intensifies the chocolate flavor and color)(Did use this)
1/4 tsp instant espresso powder (optional, but intensifies the chocolate flavor)(I didn't use this)
4 large eggs
whipped cream for topping
chocolate shavings or curls


    for the crust
  1. Preheat oven to 450ºF.  Follow directions on box
  2. Gently roll out the crust and place it in a pie plate. Crimp edges as desired. Dock the dough by piercing with a fork several times around the bottom and sides.
  3. Lay parchment paper into the crust and fill with dried beans, rice, or pie weights.
  4. Bake in the bottom third of the oven for 15 minutes. Remove the pie weights and place back in the oven for 10 more minutes, or until the crust is golden brown.
  5. Allow to cool completely on a wire rack before filling.
  6. for the filling
  7. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy.
  8. With the mixer still running, pour the cooled melted chocolate into the butter/sugar mixture. Add the vanilla, cocoa powder, and espresso powder if using. Scrape down the bowl.
  9. Add eggs one at a time, beating for 5 full minutes in between each addition
  10. (20 minutes total) at a medium-high speed. The full mixing time of 5 minutes for EACH egg is necessary to get the silky texture and for the pie to set.
  11. Pour the filling into the cooled crust and allow to set in the refrigerator for at least 4 hours and up to 2 days before serving.
  12. Top with whipped cream and chocolate shavings or curls.
Thanks for stopping by, have a great week and Always Remember to Find the Time to Do all the Things You L♥ve.

Monday, February 12, 2018

For valentine's day

I made these for my daughter to give to 4 kids that help her at school.  I also made a couple to give to a friend and her boys.  They are so easy to make (if you have the envelope maker).  The larger on is called a diaper fold and that one is easy to make also.  You put a candy bar in the first ones and the diaper fold you could put a candy bar, or a small bad with some sort of small candy...m&M's, skittles, the little heart candies.  i.e.  You get the idea!

Here are the directions if you have one
cut double sided paper 5 1/2 x 5 1/2.   Score and punch at 2 and then score at 2 5/8.  Turn counter clock wise and punch and score at each line.  Do that 2 more times.  The last turn only punch do not score.   Fold your paper on the score lines, you'll see two small squares at the bottom, but those out so folding is easier.  glue or tape the folder over parts to make the little box.  Easy peasy...all done.  Decorate as you wish.  
Thanks for stopping by, have a great week and Always Remember to Find the time to Do ALL the things You L♥ve.

Monday, February 5, 2018

Spiced Zucchini Cake

  • I made this back in August of last year.  One of my co workers brought me some zucchini and asked if I could make some sort of treat for work.   So I went on a search for something different.  Didn't want to make the same old zucchini bread.  I changed a few things but the end result was still a delicious cake.  Hope you give it a try.  
here it is un frosted 

  • adapted from here
  • 2 cups zucchini (is equal to about 1 or 2 zucchinis), grated and some of the moisture squeezed out
  • 1/2 cup unsalted butter, melted
  • 1/4 cp apple sauce
  • 1/8 cup 1/2 n 1/2
  • 1/4 sour cream
  • 2 tsp vanilla
  • 3 eggs
  • 2 3/4 cups all purpose flour
  • 1 tbsp + 1/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground ginger
  • 1 1/4 cups sugar
For the Glaze:
  • 2 cups confectioners sugar
  • 1/4 tsp vanilla
  • 1/3 cup soft cream cheese3 TBL soft butter
  • 4 – 6 Tbsp milk (adjust according to how thick you want the glaze)


  1. Pre-heat the oven to 350°F.
  2. Grease a 10″ bundt pan with cooking spray or butter. Set aside.
  3. Prepare the zucchini by grating over a mixing bowl.
  4. Over a mesh strainer use your hands to squeeze out some of the moisture from the zucchini. You don't have to get all the moisture out but it's best to remove some before moving onto the next steps. Once you do this add the zucchini back into the mixing bowl.
  5. Into the mixing bowl with the zucchini, combine the melted butter, milk, vanilla and eggs. Mix together well.
  6. In a separate large mixing bowl, Combine the flour, baking powder, baking soda, salt, sugar and spices. Using a whisk works well to get everything well combined.
  7. Pour the wet ingredients into the dry ingredients. Combine.
  8. IMPORTANT: When combining the wet and dry ingredients try to avoid over stirring. You want to mix until the dry just start to dissolve into the wet.
  9. Pour the batter into the greased bundt pan and use a spoon or spatula to spread it evenly.
  10. Place the cake in the oven to bake for about 45 minutes.
  11. Remove from the oven an allow to cool on a wire rack (still in the pan).
  12. Once ready to serve, place a plate on top of the bundt pan and flip over. The cake should easily come out of the pan.
  13. Drizzle the glaze over the cake in desired amount. Reserve some of the glaze to serve with the cake if anyone wants extra! 😀
  1. Combine all ingredients under the Glaze section above. Adjust the amount of milk used depending on how thick you would like it.
  2. This makes about 1 cup of glaze which is more than enough for the cake, plus some to serve on the side if you want extra.
  3. You can also adjust the amount of cinnamon depending on your tastes.
Thanks for taking time to stop by, have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.

Monday, January 29, 2018

Quick Cranberry Muffins

I have a freezer full of cranberries that I bought around Thanksgiving time and decided that i  I really need to start using them.  This is the same recipe I used for the blueberry muffins.  A very versatile go to recipe.

1 1/2 cups (all-purpose flour
3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 – 1/2 cup milk
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen cranberries (cooked down with sugar)
  1. Preheat oven to 400º F
  2. In a small sauce pan cook cranberries with about 1/2 cup sugar and 1/3 sup water.  Cook until broken apart and slightly thick.  Set aside to cool
  3. In a large bowl whisk flour, sugar, baking powder and salt,
  4. Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.  Fold in blueberries, don't overmix.  Fill muffin lined muffin tins and bake for 15-20 minutes until golden.

thanks for stopping by, have a wonderful week and Always Remember to Find the time to do ALL the things You L♥ve.
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