Easy Crockpot Chicken and Stuffing

Easy Crockpot Chicken and Stuffing

I love using my crockpot.  To me they help keep meals easy and simple at our house.  With the cooler weather approaching I will be using my crockpot more and more.  That makes me a happy lady.

Easy Crockpot Chicken and Stuffing

• 4 thawed chicken breasts
• 6oz. package of Stove Top stuffing mix
• 1/2 cup sour cream
• 1 can of cream of chicken soup

First put your chicken in the crock pot.
Pour the package of stuffing on top.
Mix sour cream, soup, and 1/4 cup water in a small bowl.
Pour the mixture over the top of the chicken and stuffing.
Cook on LOW for 4 hours.
Fluff and Serve!  

I love this recipe for many reasons.  Only 4 ingredients, super simple and so delicious!!  I have already shared with many friends and they LOVE it.


Recipe Thursday - Bacon Cheese Potatoes In The Crockpot

Recipe Thursday - 
Bacon Cheese Potatoes - Crockpot

I found this delicious recipe at Moms With Crockpots.  I cannot wait to see whatever yummy recipes she has.  I saw this and had to try it.  I was not disappointed.  It was so delicious and so easy!!  I made a few changes to her recipe.  You can check out her original recipe HERE

Bacon Cheese Potatoes - In the Crockpot


1/4 pound bacon diced
2 medium onions, thinly sliced (I only had 1 red onion on hand.  My hubby is not a big onion eater so 1 was plenty for us.)
4 medium potatoes, thinly sliced
1/2 pound shredded cheddar cheese
salt and pepper
green onion (I did not have any on hand so left out.  would love to try next time)

Time to Cook:

First line your crockpot with foil being sure to leave enough to cover the potatoes.  {I had never done this before, but it worked great and cooked the potatoes beautifully}  Be sure to spray the foil.  So the cheese does not stick to the foil. 

Then thinly slice your potatoes and dice your onions and bacon.  I did cook my bacon first, but it is not necessary. 

As you can see some of my potatoes slices are not perfectly thin.  Slicing is not my thing.  The potatoes still came out soft and perfect. 

I decided to add a hand-full of Imo's Provel cheese.  This is a favorite in our house.  Any provel cheese would work.  I did not measure.  I just took a bunch, diced it up and added it to the layers. 

Layer half each of potatoes, onions, bacon and cheese.  Add a little butter (1 tablespoon) and season to taste. 

Repeat layers on potatoes, onions, bacon, cheese and butter, seasonings and cover with remaining foil. 

The original recipes says cook on low for 10 - 12 hours. 

I did not have that much time and I was afraid the cheese would burn.  I cooked on high for 4 hours.  The dish turned out perfectly, but I would recommend if you are in a rush cooking on high for 2-3 hours then turning to low for the last 1-3 hours. 

Enjoy!! - We had this for dinner last night and I served with steamed veggies and cottage cheese (family favorite).  If I were to   when I cook this again I would make a double batch.  We ate everything!!  There are only 3 in my family.  It was so delicious!! 

Pork Steak Marinated With Mojo Criollo AND Spicy Grilled Corn On The Cob

Tonight for dinner we had Pork Steak marinated in Goya Mojo Criollo, Spicy Grilled Corn On the Cob and Cantaloupe.  The Mojo Marinade is a MUST try.  We have cooked with it twice and it has become a new family favorite.  Chicken the 1st time and now beef.
The Spicy Corn on the Cob was something I just threw together. I was trying to think of a good way to add a little something to our corn without getting butter and spices all over the grill.  Why not roll up in tinfoil?  Plus this helped the corn cook better and they were nice and hot throughout dinner.  Enjoy!!

Pork Steak Marinated With Goya Mojo Criollo


1 bottle of Mojo Criollo
5 large pork steaks
onion powder
fresh garlic

Cover the bottom of a 10 X 13 baking pan with some the Mojo Criolle.  Sprinkle pepper, onion pepper and minced garlic.  2 or 3 pieces of meat in pan (however many fit) and then repeat the process and add the rest of meat and ingredients.

 We were using the end of the bottle.  I would say I used a total of 1/2 to 1 cup of marinade.  It depends on how much meat you are cooking.

Let the meat marinate in the refrigerator for anywhere to 2 hours to 24 hours.  The longer you marinade the more flavor the meat will have.  Cook on the grill and Enjoy!!

Spicy Grilled Corn On The Cob


corn on the cob
1/4 teaspoon cayenne pepper
1/4 teaspoon chili pepper
1/4 teaspoon garlic salt
salt and pepper to taste
1/4 cup melted butter

Shuck and clean your corn.  Sometimes I like to break mine and half for smaller easier pieces to eat for my little ones.

Place corn on a piece of tinfoil.  First cover the corn with the melted butter on all sides (this is what gives the corn the amazing taste).  Then sprinkle spices on the corn and wrap twisting at the ends.

After all the corn is wrapped it is ready to be cooked.  Place on the grill and cook for 20 minutes.  Be sure to flip every 3 - 5 minutes.  Keep the corm wrapped into ready to eat.  This will help lock in the heat.
I will be cooking my corn on the cob like this from now on.  The taste was amazing with first coating the corn with the melted butter.  My corn was hot and simply delicious!  A must try!!

Having a Mexican Fiesta? Try some Burrito Bandits

Last night I had my Pampered Chef party.  It was a blast and I had a great turn out.  Thanks to all the great ladies that either came or ordered through me online.  You are all awesome!!  The party closes tonight, so if there are any last minute orders please let me know.

It was a Mexican theme and so I decided to make my delicious, never fail and oh so naughty Burrito Bandits.  I have never came across anyone who didn't like these.  I have made these for many different types of parties and they are always a hit.  Plus, you can change them to what you or your guests would prefer.

Burrito Bandits
1 -8oz. pkg. cream cheese (soften)
3/4 cup sour cream
1 - small bunch of green onions
4 oz. black olives
3T Mayo
3/4 cup - 1 cup shredded cheese
1/2 -3/4 cup salsa

Mix all together.  Spread on tortilla.  Makes 8 - 10 burritos.  Best when chilled overnight before cutting.

I also have added green olives and jalapenos.

Make sure all the cream cheese is mixed in.

Spread on each tortilla then roll-up and place in the refrigerator overnight.

Cut into bite size pieces after they have set up in the refrigerator overnight.


Recipe Thursday - Michelle's Dip (Southwestern Black Bean Dip)

I am trying to get back to my "Recipe Thursday" posts.  Every Thursday I try to post one of my favorite new or old recipes.  I have been slacking these past few weeks. Also, tonight as I was making this I totally forgot to take pictures as I mixed.  I promise I will do better next time.  I know I love step-by-step pictures.  Especially when I do my baking!
It's time to cook!  Tonight I will be sharing a family favorite.  It is even named after my Aunt Michelle, Michelle's Dip or better know to others as Southwestern Black Bean Dip.

Michelle's Dip (Southwestern Black Bean Dip)

1 can black beans w/ cumin  & cayenne (these are to find.  I often by just regular black bean and add cumin cayenne)
1 can Mexican yellow corn drained (can use regular yellow corn)
1/4 - 1/2 cilantro - chopped (until I am tired of cutting)
1 tomato - sliced OR 1 can of Retel
1 Tablespoon olive oil
squeeze of lime juice
dash of garlic salt

Mix all the ingredients together and serve with lime chips.  You can use regular tortilla chips if you do not have lime chips.  I have before and it still tastes great.  I do recommend trying with the lime chips first.
I guarantee you cannot make this dip only once.  Our family makes it ALL THE TIME.  It can be used as so much more than just a dip too.  Put it on hamburgers, tacos, chicken.  Try it with your breakfast fora spicy egg burrito...yum!!
Please try it and let me know what your think!!  I know you won't be disappointed!

Recipe Thursday - Cucumber Cups Stuffed With 

Spicy Crab

Cucumber Cups Stuffed with Spicy Crab


3 long cucumbers
1/4 cup sour cream
1/4 cup cream cheese, softened
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
1 tsp brown mustard
Salt and pepper to taste
1 tbs minced green onion
Garnish with chili powder or paprika if desired

Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.

I made these for a recent Thirty-one party I hosted.  They were super easy and delicious!  I made the crab mixture the night before and the actual scooping out the cucumbers took 5 - 10 minutes.  So easy, fun and a healthy appetizer to serve your quests.
Seafood is not one of my favorites food.  So when I decided to make the Cucumber Cups stuffed with Spicy crab I was a little concerned that I would not like them.  I was so pleasantly surprised and they were a huge hit at my party!!
Thanks to Domestic Fits for this awesome recipe!!  

Ba-Nutty Buddy Shake - This Shake Is For Sharing

My daughter has a subscription to Highlights Magazine.  Do your kids ever read Hightlights?  It is such an awesome magazine.  I am sure you have picked one up while in the doctors office or the dentist.  The subscription can be a little pricey, but the stories, games and adventures inside are great for the child's mind.

In the October 2011 issue there is a wonder recipe I would like to share with you in the hopes you share it with your family.  My daughter and I had a fun time making these Ba-Nutty Buddy Shakes together and I hope you can find joy in making them too.

Ba-Nutty Buddy Shake
  1. Peel 1 ripe banana, break it into chunks and drop it into the blender.
  2. Add 1 cup of iced cream or frozen yogurt, 1 teaspoon of vanilla extract and 1/2 cup milk.
  3. Blend the mixture until it's smooth.
  4. Add 2 tablespoons of peanut butter.  Blend the mixture again.  Pour into cups.  Makes two 1-cup servings.
I did not have any vanilla extract, but I thought it tasted good without it.  It still had a very good flavor to it.  I love cooking and baking with my daughter.  It helps her with reading when reading the recipe.  She learns measurements, math and it helps her concentrate while following the directions of the recipe.  Cooking with your children is a fun way to spend time together and have them learn at the same time!

Recipe Thursday - Banana Split Dessert

Banana Split Dessert

2 1/2 cups crushed graham crackers
1 stick melted butter
1/4 cup sugar
1 softened 8oz. package of cream cheese
1 cup powdered sugar
3 bananas - sliced
1 can of crushed pineapple - drained
2 - 4 serving banana or vanilla instant pudding

Crush graham crackers to make 21/2 cups.  Mix with melted butter and sugar.  Press into 9X13 pan and freeze for 10 minutes or longer.  (the longer you freeze it the easier it is to spread the cream cheese filling)
 Mix cream cheese and powdered sugar until creamy.  Spread over graham cracker crust.  Next spread the pineapple over evenly.  Cover with sliced bananas.  Mix pudding with 2 cups milk.  Add cool whip to pudding (1 cup).  Put on top of banana layer.  Cover and refrigerate until set (10-15 minutes).  Top with 1 1/2 cups cool whip.
You can top you dessert with whatever topping you wish.  I like to put nuts (walnuts), cherries or strawberries.  Once you place your toppings, drizzle chocolate right before serving.

I have made this a few times and it is always a huge hit!  The only sad part about making this dessert is you rarely come home with any left.  : )

Pinterest ...Oh How I Love You!!

I have recently been finding and trying new recipes from Pinterest.  I love trying new recipes..don't you?  I secretly think I am becoming obsessed with this whole Pinterestthing.  What an amazing way to organize all you thoughts, ideas, plans, happy thoughts and creativity.

For those few people who have not yet tried Pinterest...I encourage you to check it out and follow me!!

Below I have put together a few of my recipes I found on Pinterest and wanted to share.  My family loved all of them.
First is Peanut Butter Granola.  My daughter and I made this and it was truly delicious!!  We were going out of town a few days later and the granola made such a good healthy snack in the car.

Peanut Butter Granola

Sprinkled on top of Greek yogurt or enjoyed on its own, this peanut butter granola is made with pantry staples, making it an easy recipe to whip up without making a special trip to the grocery store. Ingredients:
Makes four ¼ c servings
2 tbsp. creamy peanut butter
2 tbsp. honey
¼ tsp. cinnamon
¼ tsp. vanilla extract
1 c. oats
Preheat oven to 325 degrees. Spray cookie sheet with non-stick cooking spray and set aside. Combine peanut butter and honey in a bowl and microwave until peanut butter melts (approximately 20 seconds). Stir.
Stir cinnamon and vanilla into peanut butter and honey mixture. Add oats and stir until oats are completely covered in peanut butter mixture. Spread out oat mixture onto prepared cookie sheet and bake for 7 -8 minutes until granola is slightly browned. Let cool until granola is crunchy.

The next recipe was a HUGE success in my house.  My husband and daughter love, love, love seafood.  They simply could not get enough of those shrimp!

Baked Shrimp With Lemon

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min.
(I only used a 1/2 stick of butter.  It really depends how much shrimp you have.  When I made this I had about 30-40 baby shrimp.

I had always wanted to try grilling vegetable or potatoes on the grill.  This was the perfect recipe for that.  It was easy, fun and delicious!!

Three-Cheese Potatoes Recipe



  • 3 large potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, chopped
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon minced chives
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1/2 cup crumbled cooked bacon
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese


  • In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
  • Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
  • Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.
THis last recipe was one I just made last night.  Another HUGE success.  It was so yummy and with only 4 ingredients supoer easy!

Easy Crockpot Chicken and Stuffing

• 4 thawed chicken breasts
• 6oz. package of Stove Top stuffing mix
• 1/2 cup sour cream
• 1 can of cream of chicken soup

First put your chicken in the crock pot.
Pour the package of stuffing on top.
Mix sour cream, soup, and 1/4 cup water in a small bowl.
Pour the mixture over the top of the chicken and stuffing.
Cook on LOW for 4 hours.
Fluff and Serve!


BEST Blueberry Muffins Recipe

My daughter and I really enjoy cooking together.  I feel cooking with your children can be so rewarding to both your children and yourself.  It is an inexpensive way to spend time with your children.  A great way to teach measurements and math and help your child with their reading and comprehension skills.
Grace and I have been excited these past few weeks about making muffins.  Honestly I am a better cook than baker, but I always love trying.  And that is just what we have been doing, trying new recipes and having fun!  Here is one that is not only delicious but healthy too!  I love combing healthy and delicious recipes.  Please enjoy and let me know what YOU think.

Best Blueberry Muffins

1 3/4 cups flour
1/2 cup white sugar
3 tsp. baking powder
1/2 tsp salt
1 cup blueberries
1/2 cup (1 stick) unsalted butter, melted
1 cup milk
1 egg

In a large bowl combine all the dry ingredients and the blueberries. In a small bowl combine the melted butter, milk and egg. Add wet ingredients to dry ingredients and mix gently until just combined. As a rule you should never beat muffin batter so you will have light and fluffy muffins. Fill muffin tins 3/4 full and bake at 350 degrees F for 15-20 minutes. Makes 12 muffins.
For an extra treat melt about 2 Tbsp of butter; dip the tops of the muffins in the butter and then into some white sugar to make the muffins sparkle.

Crockpot Italian Chicken

4 chicken breasts
1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day.  Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips. Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce.
If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

I hope you family enjoys it as much as mine did.  My young daughter had seconds and she was super excited to eat it again for leftovers.  It doesn't get much better than that! 

I would love it if you followed be on Pinterest.  Click HERE and check out all my virtual cork board.  :)  

Salted Nut Bars

1 - 16oz. jar of dry roasted peanuts
12 oz. package of peanut butter chips
1/2 stick of margarine
1 can of sweetened eagle brand  milk
1 - 8 oz. package of miniature marshmallows

Put 1/2 of the peanuts on the bottom of a 9 X 13 pan.  On the stove melt margarine, peanut butter chips and eagle brand milk.  Remove from heat and add the marshmallows.  Stir and the add mixture on top of the nuts and top with the remaining peanuts.  Refrigerate before serving.  

Banana-Cinnamon Muffins - A Must Try!

Day 2 of my Muffin Mission I decided to make search for a new muffin recipe.  I came across the Betty Crocker Website and found some pretty delicious looking recipes.  (no surprise there)  I decided to make the Banana-Cinnamon Muffin recipe.  I had all the ingredients except one, which was pretty shocking for me.  Usually I have 2 or 3 ingredients missing. 
I was out of baking soda.  The recipe called for 1 teaspoon.  I remembered reading somewhere that you can replace it with baking powder.  Just use 2-3 times more baking powder than baking soda.  So, since this recipe called for 1 teaspoon of baking soda I used 2 teaspoon of baking powder.  It can change the taste a bit (not in a bad way).  I love easy solutions when baking!!  Alright on with the recipe...

Banana-Cinnamon Muffins

For the Muffins:
2/3 cup sugar
1/2 cup vegetable oil
2 eggs
2/3 cup mashed very ripe bananas (2 small)
1 2/3 cup all-purpose flour
1 teaspoon vanilla
1 tsp. baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

For the Topping;
1/4 cup sugar
1/2 teaspoon ground sugar
1/4 cup butter or margarine, melted. 

Heat oven to 375F.  Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. 

In a large bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk.   

Stir in bananas and vanilla.  

Stir in remaining muffin ingredients just until moistened.  Divide evenly among muffin cups.  

Bake 17 to 24 minutes or until toothpick inserted in center comes out clean.  Immediately remove from pan to cooling rack.  
In a small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon.  Dip muffin tops into melted butter, then into cinnamon-sugar.  Serve warm.  

A Delicious Cocktail On A Hot Summer Day

As I did a little grocery shopping this week I noticed peaches were a great deal.  I picked up several for the family.  Once I got one the family wasn't as excited about peaches as they normally are.  Having extra fruit on hand I decided to try a New & Fruity drink I had seen on Everyday Food With Martha Stewart.  Have you every checked out this website?  I recently started subscribing to the book and I just love it!  The website is just perfect for any idea you would need.  From craft, recipes, home & garden, pets, weddings to everything you could imagine.

So, with my extra peaches I decide to make Peach Margaritas With Peach Wedges...YUM!!  Won't you join me for one?


  • 1 pound (about 3) ripe peaches, bottoms scored, plus 2 more peaches, for garnish
  • 3 tablespoons (2 1/2 ounces) orange liqueur, such as Cointreau
  • 2 tablespoons sugar
  • 1/4 teaspoon coarse salt
  • 3/4 cup (6 ounces) silver tequila
  • 3 tablespoons fresh lemon juice
  • 2 cups bottled peach nectar
  • 8 mint sprigs, for garnish


  1. Prepare an ice-water bath. Bring a medium pot of water to a boil. Add 1 pound peaches, and cook for 1 minute. Transfer to ice-water bath to cool. Remove peaches from water.
  2. Peel and halve peaches, and remove pits. Slice peaches into wedges, and transfer to a medium bowl. Toss with orange liqueur, sugar, and salt. Cover, and set in a warm spot until peaches give off juice, about 20 minutes.
  3. Puree peach mixture in a blender or a food processor until completely smooth. Immediately stir in tequila and lemon juice. (Peach puree with tequila can be refrigerated, covered, for up to 4 hours.) Transfer to a pitcher, and stir in peach nectar.
  4. Fill each of 8 tall glasses with ice, and garnish each with a mint sprig. Cut the remaining 2 peaches into 8 thick wedges, cut a small slit into inside curve of each wedge, and place one wedge on rim of each glass. Divide margarita among glasses.

Potatoes, Peas and Mint


  • 1 1/4 pounds baby red potatoes
  • 1/2 cup fresh or frozen peas
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup chopped mint leaves
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper


  1. Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.

    Sounds super delicious and is full of fiber, vitamin B6, potassium, and Iron!! 

Unwrap The Flavor - Grilling Veggies Is My New Favorite!

Grilling Vegetable has become my new favorite way to cook veggies this summer on the grill.  Grilling vegetables in foil packets seals in moisture for tasty, tender sides hot off the barbecue - and you won't have to wash a single dish.

Target (and I am sure other stores) does carry some fun grilling tools I would like to purchase to try in the future to see how they work. For right now, I love how easy and delicious my foil has worked for me.

Potatoes With Parsley

Place 1 pound small potatoes on a large piece parchment-lined foil.  Drizzle with 1 tablespoon olive oil and season with salt and pepper.  Fold into a tight packet and grill over medium-high until potatoes are tender, 25 to 30 minutes.  Sprinkle with chopped fresh parsley.  Serves 4

Buttered Corn With Chives

Place 4 ears corn, shucked, on a large piece of parchment-lined foil.  Top with 1 tablespoon unsalted butter; season with salt and pepper.  Fold into a tight packet and grill over medium-high until corn is tender, 8 to 10 minutes.  Sprinkle with chopped fresh chives.  Serves 4

Mushrooms With Basil

Place 10 ounces button mushrooms on a large piece of parchment-lined foil.  Drizzle with 1 tablespoon olive oil and season with salt and pepper.  Fol into a tight packet and grill over medium-high until mushrooms are tender, 12 to 15 minutes.  Sprinkle with torn fresh basil.  Serves 4

You can add other ingredients or spices to each veggies or try other favorite vegetables.  When I make my potatoes I have added minced garlic and chopped onion to cubed potatoes.  There are many different variations.  I think what make the flavor and veggies taste do good is how the vegetables are prepared(foil) and cooked (grill).

I would love to hear you favorites veggies recipes.  How do your grill your vegetables?

Sassy Water - Drinking Your Way To Healthy

As I have mentioned many times, I love Pinterest.  I have tried several yummy recipes and a few awesome crafts.  I am always trying to find a way eat eat and drink a little healthier.  I have found this task is a lot easier and more fun when the food is good.  I have come across diet drinks or healthy food that just doesn't look pretty or even taste good.  What fun is that?  I want something that looks edible, tastes wonderful and is healthy for your skin and body.

While on Pinterest I came across this Pin for Sassy Water.  I had to look into this website further.  When I clicked through I found this sweet , fun blog Carolina Charm.  It sounded pretty interesting.  The post said, "
Looking for a way to perk up those 8 glasses of water that you should be drinking every day? Look no further…I present to you Sassy Water! Not only is it tasty, but sassy water is touted as a way to help you shed some extra pounds around your midsection by eliminating a buildup of contaminants, fat, and excess water weight."  Um, yes, yes and YES!!
I drink a lot of water each day.  Well, I actually try to drink only water, but an occasional soda slips in there.  This was definitely something I wanted and needed to try!  

Sassy Water

You Will Need:{8 ½} cups water
{1} teaspoon grated ginger
{1} medium cucumber, sliced thin
{1} large lemon, sliced thin
{12} mint leaves
1 large lemon sliced thin.
1 medium cucumber sliced thin.

Add 12 mint leaves and 1 teaspoon grated ginger(I used ground ginger)

Mix everything together and store overnight in the refrigerator.

In the morning strain and drink all 8 1/2 cups throughout the day.  Try and drink only Sassy Water for 4 days.  

Why it works: Cucumber is natural diuretic, and helps the body release stored excess water. Ginger boosts metabolism and helps calm and soothe your GI tract. 
I made Sassy Water last night.  It is 9am and I have already drank one full glass.  It honestly tastes pretty good.  I must tell you that you can taste the cucumber the most.  I love cucumber, but it could be hard to swallow for someone who does not like them.  
I say it is worth trying.  I am excited to see if I feel any different after the 4 days.   Thanks again to Carolina Charm for you fabulous post!!

What Do You Do With Your Holiday Leftovers?

I came across this great new recipe while trying to figure out what to make for dinner tonight.  I do not plan, make menus or go by schedules when it comes to preparing food.  Perhaps I should because then I wouldn't be starring into the pantry while both my husband and I ask, "What's for dinner?"

Do you ever look at the recipes on the back of boxes or the side on soup cans?  I have found some great ones in the past.  Perhaps if I had written them down I could share more with you.  *sigh

I found one tonight on the back of Stove Top Stuffing box.   They actually had 3 different listed.  As we finished eating I knew this was one I wanted to keep.  Well, just moments ago I went to retrieve the box and I remembered I had thrown it away.  Then I also recalled my wonderfully helping husband already took the trash out to the garage cans.  Yes sir, guess I should have written that one down.  We can go from memory.  It really was pretty simple.

Cheesy Chicken Bake ( that actually was the name)
1 pkg. Stove Top Stuffing (Chicken) (or your homemade stuffing)
1/2 cup milk
1 1/2 cups shredded cheese
1 package frozen broccoli florets
1 - 1 1/2 lbs. boneless, skinless chicken breasts (cut into 1 inch pieces)
1 can cream of mushroom soup

Preheat oven to 400 degrees.  Prepare the stuffing as directed on the box.  (for leftovers use homemade stuffing and set aside).  Cook chicken and set broccoli out to thaw.  In a 9 X 13 pan mix broccoli, chicken and then stir in the soup, cheese and milk.  Then add stuffing on top.  Cook for 30 minutes or until cooked through.

I served mine with mashed potatoes and rolls.  This would also work great with the leftover potatoes and rolls from Thanksgiving or Christmas dinners.  I did find the recipeHERE if you want to check it out and other great ones from Stove Top.

Deviled Eggs

There are so many favorite foods that come to mind when I think of Easter, any holiday really.  The one that honestly stood out was Deviled Eggs.  I finally learned how to make deviled eggs last year and this recipe is super simple.  

6 hard-cooked eggs, peeled & cut lenghtwise
1/4 cup light Mayonnaise or salad dressing
1/2 teaspoon white vinegar
1/2 teaspoon dry ground mustard
1/8 teaspoon salt
1/4 traspoon ground black pepper
Paprika for garnish

Pop out( remove) the egg yolks into a small bowl & mash with a fork.. Add mayonnaise, mustard powder, vinegar, salt & pepper and mix throroughly.  Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to 1 day before serving.

Crunchy Onion Fish Recipe

Last night I had some Tilapia I wanted to cook.  I went to one of my favorites resourcesBetter Recipes to find a new yummy recipe and it was a hit with my family.  I though I would share it with you!

Crunchy Onion Fish 

Fish fillets (such as tilapia) are coated with a mixture of mayo, horseradish mustard and Worcestershire, then topped with canned French fried onions before baking.  You may also use Sole or even Catfish for this recipe.

•4 tilapia fillets

•1 tsp. Salt, or to taste

•1 tsp. Black pepper, or to taste

•1/2 cup Mayonnaise

•2 Tbsp. French's Horseradish Mustard ( I did not have this so I substituted French's Brown Spicy Mustard)

•1 Tbsp. French's Classic Worcestershire Sauce

•2 cups French's French fried Onions

1) Preheat oven to 350 degrees 2) Pat fish fillets dry and sprinkle with salt and pepper 3) Mix mayonnaise, Horseradish Mustard, and Worcestershire until completely blended. Coat fish evenly in this blended mixture 4) Place fish in a greased baking pan 5) Cover the top of the fish with French Fried Onions 6) Bake for approx. 15-20 minutes, until the fish flakes easily.

I decided to serve my Crunchy Onion Tilapia with corn and pineapple.  This is a recipe I would keep and make again.  My daughter loved it and had seconds and my husband loved it too!

 Pat fish fillets dry and sprinkle with salt and pepper.

 After mixing mayonnaise, Horseradish Mustard, and Worcestershire until completely blended. I coated the fish evenly in this blended mixture and placed in the greased pan.

 Cover the top of the fish with French Fried Onions and your tilapia are ready to bake.

Yummy!  Fresh from the oven and ready to eat! 

Enjoy !  I would love to know if you tried this recipe and what you and family thought. 
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  1. There are like three of these recipes that literally make me want to run to the grocery store, sans pajamas at midnight, to pick up the ingredients and get started cooking, lol. I just stopped in from Marvelous Mondays, and am now your newest follower. Thanks for sharing-can't wait to try!

    1. Thanks so much for stopping by. So..did you run out in your jammers? :) I feel that way too when I find a recipe and want to make it NOW. lol

  2. New follower from the weekend blog walk. Great recipes, and I needed some crockpot ones now that it's starting to feel like fall. These look great.

    1. I LOVE using my crockpot!! Especially this time of the year. I was just thinking about making chili. YUM!! Thanks again for stopping by and following!


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