Okay… so they aren’t so much famous…. but they are 100% mine and 100% of my friends love them!
1-2 chopped chicken breasts
1 tablespoon vegetable oil
1 can black beans
large flour tortillas
shredded mexi cheese
few dashes of garlic salt
couple shakes of cholula
Chop of your raw chicken add your vegetable oil, couple shakes of cholula and salt and pepper. Fry it up in a pan. I usually cook about a pound of chicken, so I have leftovers for the rest of the week so I can eat quesadillas til i’m a little fatty! But one breast will be more than enough for one meal.
Once your chicken is cooked, set aside.
In a pan spray generously with cooking spray. Lay your tortilla down. DO NOT turn on the heat until everything is set and ready to go, other wise you may burn your tortilla!
On half of the quesadilla place a (un)healthy amount of shredded cheese, chicken, and black beans. Sprinkle some garlic salt on top and shake as much hot sauce as you like to it! I add a lot so it’s nice and juicy, but it’s never too spicy!
Now you can turn on the heat!
On top of that add an extra sprinkle of cheese to make the top half of the tortilla stick.
After a few seconds, push the right side of the tortilla on top of the fillings so it’s actually a quesadilla!
Brown the other side and then you are ready to put it on a plate, cut in half and gobble it down!
NOTES: I also do this with ground beef with taco seasoning – either are delicious!
This is a recipe I originally heard of a few years ago, and fell in love with it from the name alone! On Pinterest however, they just call it Raspberry Beer Lemonade.
I actually tried it for the first time a few months ago when I had a few friends over on a Friday night before we went out.
It was delicious – and potent, but I could not tell until much later. I lost my camera that night, so beware!
2 cans of frozen pink lemonade
a 6 pack of Corona or Corona Light
1 bottle of vodka
Let the Pink Lemonade defrost enough and then pour everything into a large pitcher and mix it up!
My pitcher was not big enough to fit everything at once, so as we drank it, I added the rest of the vodka and beer
Throw in some raspberries of sliced strawberries for a yummy treat!
I woke up the other morning craving some kind of peanut buttery desert. I made this and ended up bringing them along as a treat at the movies *nerd alert!*
Everyone seemed to love them, AND the movie – Moonrise Kingdom – both were so good!
1/2 cup peanut butter
1/3 cup butter – softened
2/3 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
Preheat the oven to 350. Seriously, do that – I didn’t preheat the oven enough and it took my brownies forever to cook!
Cream together the peanut butter and butter. Add the sugars and vanilla and beat until creamy. Beat in the egg until light and fluffy. My arm got tired after this step, so I made my roommate help me
Add the flour, baking powder and salt stir until combined. Stir in the chocolate chips.
Pour into a 9×9 greased pan and bake for 35 minutes. As I said, mine ended up taking much longer – but you know it is one with you insert a toothpick and then middle and it only comes out with moist crumbs – no dough!
I got so caught up in putting these in baggies for all my friends and rushing off to the movie, that I forgot to take a picture of the finished product!
But, It looks pretty delicious just like that – don’t ya think??
This easy little treat I took to a gathering with friends and it disappeared. Everyone there called it Crack Popcorn. Even my health and fitness freak friend indulged in a few bites.
1 bag low fat microwave popcorn
1/2 cup peanut buter
1/2 cup honey
1/2 cup sugar
1/2 teaspoon vanilla
Combine sugar and honey in a saucepan, bring to a rolling boil. Remove from heat and stir in peanut butter until smooth. Add vanilla.
In a large bowl, pour the mix over the popcorn and stir together until mixed completely.
Spread onto a cookie sheet to cool.
I have been majorly slacking on putting up a new recipe lately. so I apologize. Mostly I am just too busy to cook. But then I realized, that is one of the main points of my blog – that anyone can make time to cook a simple dinner every night. So I’m trying to prove it 🙂
This was so delicious, I wasn’t sure how it was going to turn out but I really loved it. I had leftovers for a few days, and I seriously ate this for every meal until it was gone! The more time went on, the better it got as well! I am wishing I could have it as I write this!
1 1/2 – 2 pounds stew meat, or beef. Cubed. (I used a super cheap flank and its as still delicious)
2 10 ounce cans enchilada sauce
2 beef bouillon cubes
1 can refried beans
6-8 large flour tortillas
a bag of shredded cheese
If you have a crock pot – this is for you. If you don’t….GET ONE! It will change your life in the kitchen. I can’t tell you how many times I throw a bunch of somethings in there before going to work, and come home to have a perfect dinner ready. Okay, now that I’ve said that — I will give directions for both ways.
Put cubed beef, enchilada sauce and beef bouillon cubes in your crock pot on low for 7-8 hours. I didn’t think about this until a little last minute, so I put it on high for 4 hours. Whatever works!
If you don’t have a crock pot you can cook it in a large saucepan. Bring to a boil, reduce heat to low and cover. Let it cook for probably 2 hours likes that. I didn’t try this way – so thats a guess on time. but probably close.
Like I said, I put this on the fast track – I didn’t give the meat enough time to flake and shed, but it was delicious no matter what.
Now all you have to do, is warm up your refried beans. Spread a generous amount of beans on the middle of each tortilla, spoon in the meat mixture, top with shredded cheese, and roll it up! Top with the sauce from the pan and some shredded cheese.
Put in your oven on broil for a few minutes, until the cheese is melted and enjoy!
I didn’t eat those all, so they were perfectly fine to reheat the next day! I just kept all the rest of the ingredients on hand, and made one every time I wanted a little lunch or dinner.
I knew I had to post some kind of sweet treat on my blog, since I have yet to tackle the desert area. I am not much of a baker, but I went searching for a recipe that sounded good and when I found this one – I knew it was the perfect first desert recipe.
It is so easy, and so delicious. What I love about this recipe is it is very light. Not nearly as rich as it looks.
This recipe made 12 of the pastries, but I doubled it. SO I recommend making them for when you have friends to share with. I did not think about this, so I ended up taking them in to work to share. Everyone seemed to be crazy about them. Someone even commented that I had to bring in a weekly treat from now on – so I think that is a pretty good stamp of approval!
1 package frozen puff pastry
1 cup cool whip
1 cup milk
1 cup vanilla instant pudding
1 teaspoon almond extract
powdered sugar – just for garnish
The pastry is so delicious and it comes from a box!
Start by heating the oven to 400 degrees and defrosting the pastries for 20 minutes.
This recipe is as if you only use one of the sheets, but since I didn’t know what I would use the other one I made them all, and doubled the recipe for the cream filling — you can do whichever you like, but remember the recipe is only for half the pastry package.
Open the sheets and cut along the folds, then cut each section in half. Space onto a baking sheet and bake for 15 minutes until they are lightly browned on the top. They puff up all on their own, I thought it was so cool!
In the meantime, you can prepare your fillings.
for the cream filling – combine the package of pudding mix, one cup of milk, and your almond extract. Whisk together for two minutes, then stir in your cup of cool whip. Then put in the fridge until you are ready for it.
Really the reason I doubled the recipe for the cream was because I spilled too much extract so I had to even it all out. Careful!
Slice your strawberries. and set aside.
I just bought sliced almonds, don’t think i was about to try to chop those things!
Now you are ready to fill your pastries! Simply cut each square in the middle, cover bottom half with almonds, followed by the pudding mix, top with a layer of strawberries and put the top of the pastry back on!
Sprinkle with powdered sugar and enjoy! I could hardly finish putting on the powdered sugar before I had to stuff the first one in my mouth!
I just made this a few nights back for a little dinner party of four. It seemed to be a huge hit, and we ate it all up!
4-6 large chicken breasts (how many ever will cover the size of your pan)
2 tablespoons olive oil
red pepper flakes
2 garlic cloves – crushed or you could use dried minced garlic. whatever you have, will work
1 bag shredded mozzarella cheese
1 cup shredded parmesan cheese
1 5 oz package of garlic croutons
2 cups marinara sauce
Preheat your oven to 350
in a large baking pan, cover the bottom with your olive oil and a very healthy sprinkling of crushed red pepper flakes. I put a lot, and it added a nice kick.
layer your chicken breast in one layer on top of that.
Next, cover the chicken with your marinara sauce – I just used about 3/4th’s of the jar.
Then cover the marinara with a healthy sprinkling of your italian seasoning. Fresh Basil would be delicious too – but I didn’t feel like getting any.
Cover that with half of your mozzarella and parmesan cheese.
bake for 35-45 minutes. It depends on how thick your chicken breasts are.
I served it with a ceasar salad and a delicious meal was had by all!