Good Eats

Cream Cheese Veggie Dip

  • 3 packages (8 Ounces Each) Cream Cheese, Slightly Softened (I only used 2)
  • 6 whole Green Onions, Sliced
  • 1 whole Large Carrot, Peeled And Finely Diced
  • 1 stalk Celery, Finely Diced
  • 1/2 whole Red Bell Pepper, Finely Diced
  • 1/4 cup Finely Diced Red Onion
  • 1 Tablespoon Chopped Chives (more To Taste)
  • 1 Tablespoon Chopped Dill (more To Taste)
  • 1 clove Garlic, Peeled

Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. 

Skinny Taco Dip 
  • 8 ounces light cream cheese, softened
  • 1 cup fat free Greek yogurt
  • 1 cup of your favorite salsa
  • 1 tablespoon taco seasoning
  • 1 cup shredded lettuce
  • 1 cup shredded cheddar cheese
  • 1 Roma tomato, diced
  • 1 small avocado, diced
  • 2 green onions, sliced
  • 1 tablespoon sliced olives
  1. Combine softened cream cheese, greek yogurt, salsa and taco seasoning until smooth and well combined. Spread into a rectangle baking dish or pie plate (I used an 11"x7" baking dish) . Refrigerate for an hour to let flavors combine (optional). Top with remaining ingredients. Serve with tortilla chips.

Aunt Betty's Chicken Salad
3 chicken breasts
2 celery stalks
1/2 medium onion
sweet pickle relish cubes
1/2 cup dukes mayo
2 tablespoons lemon juice
salt and pepper to taste

boil your chicken breasts (about 30 minutes) drain and pull apart a little before putting them into the food processor. Use the chop option and just pulse it until it reaches the consistency you're looking for. I like it chopped pretty fine.Add other ingredients and mix well. She also says you can add a little chicken broth for added flavor. Keep refrigerated & enjoy! Simple and delicious! 

Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

With sweet potatoes, apples, Brussels sprouts and bacon, this healthy Paleo chicken skillet is packed with flavor and delivers every food group in one pan!

Yield: Serves 4
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 4 slices thick-cut bacon, chopped
  • 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
  • 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
  • 1 medium onion, chopped
  • 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 cup reduced-sodium chicken broth, divided


  1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
  2. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
  3. Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
  4. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

Any of ya'll country music fans? Food fans? Food Network fans? ok well if you answered yes to at least the first two you'll have a good idea of where I'm going with this one. Trisha Yearwood has a cooking show on Food Network called Trisha's Southern Kitchen. I wanted something easy and quick to fix for dinner this week that would also produce some good left-overs (aka excuse to not cook the next night) and her chicken broccoli rice casserole hit the spot! See below for the recipe and pin it for your next easy dinner at home night!

 Trisha's Southern Kitchen: Chicken Broccoli Rice Casserole

Real life messy non-glamorous kitchen

Husband Approved - so simple but SO good!!

Pumpkin Dump Cake

You will need:

1 can pumpkin puree

1 can evaporated milk
2 teaspoons of pumpkin spice
1 and 1/2 cups of sugar
4 eggs
1 cup of butter melted
1 box of yellow cake mix
1 bag of pecans
mix pumpkin, milk, spice, sugar and eggs and pour into ungreased 9x13 inch pan. Sprinkle with the dry cake mix and then sprinkle with the melted butter. (it is supposed to look odd and dry) top with pecans and bake at 350 for 45-1 hour. It will look not solid but top will be crisp and browned. It is SO good - enjoy!

Healthy Chicken & Broccoli Tetrazinni
Healthy Chicken and Broccoli Tetrazinni
  • 1 pound whole wheat thin spaghetti, broken in half and then cooked al dente
  • 1 package frozen broccoli
  • 2 cups cooked chicken
  • 2 tablespoons butter
  • 7 tablespoons whole wheat flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 cup Parmesan cheese
  • 1 cup mozzarella cheese


Preheat the oven to 400 degrees. In a large saucepan melt the butter over medium heat. Add the flour and salt and stir to combine. Cook the butter and flour mixture for 1 to 2 minutes. Gradually whisk in the chicken broth to the butter mixture. Stirring constantly, gradually bring the mixture up to a boil, turn down the heat, and then simmer for an addition 2 minutes until the mixture thickens. Remove from the heat and stir in the milk and Parmesan until the cheese melts.

When the noodles are done cooking, put the frozen broccoli in the bottom of the colander before you drain the water. Pour the hot water and noodles over the top of the broccoli and stir to combine.

Spread the cooked spaghetti and broccoli mixture in the bottom of a greased 9 by 13-inch baking dish and then pour half of the sauce over it. Top with the chicken or turkey pieces and then drizzle the remaining sauce over the top. Top with mozzerella.

Cover and bake until hot and bubbly, about 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is slightly browned. Let the tetrazzini cool in the pan for 10 minutes before serving.

Spicy Jalapeno Cranberry Crostinis 

1 (12oz) bag fresh cranberries, finely chopped
1 C sugar
2 green onions, thinly sliced
2 jalapenos, seeded and diced
3 Tbsp fresh cilantro, finely sliced
1 (8oz) package neufatchel cream cheese
1 baguette, sliced ½ inch thick on a diagonal
olive oil
additional cilantro leaf and quartered cranberry for garnish

Preheat oven 400 degrees..
Place baguette slices on baking sheet, drizzle with olive oil
Bake 5 minutes until golden brown, let cool
In mixing bowl combine cranberries, sugar, green onions, and jalapenos
Let marinate for 5-10 minutes.
Drain juice, add cilantro, mix well.
When ready to serve spread 1 Tbsp cream cheese on each baguette, a dollop of cranberry
mixture, garnish with additional cilantro leaf and cranberry if desired. Enjoy!
pretty! haha

not too spicy!

Cheese Tortellini Soup (so good!)
 you will need:
  • 2 T olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 3 stalks of celery chopped
  • 3 cloves garlic diced
  • 2.5 boxes of chicken stock (10 cups)
  • 1 bag of fresh spinach
  • 1 large bag of cheese tortellini (I did two small bags)
  • 1 28 ox can of tomatoes
  • 1 T balsamic vinegar
  • salt & pepper to taste
Saute veggies in olive oil for about 5-7 minutes until onions turn translucent. Add diced garlic and saute another 2-3 minutes. Add chicken stock, tortellini, tomatoes, spinach, vinegar & honey. Bring to a boil and reduce heat and simmer until pasta is tender- done! This makes A LOT so scale down if need be and enjoy!

I need a larger pan!

Here’s what you’ll need:
2 T. olive oil
1 large onion, chopped
2 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, diced
2 1/2 boxes of chicken stock (10 cups)
1 bag of fresh spinach
1 large bag or two small bags of cheese tortellini (our grocery store has it in the dairy section)
1 28 oz can of San Marzano tomatoes (you can use another brand but these make the BEST soup)
1 T. balsamic vinegar
1-2  T. honey
salt and pepper to taste
{always add salt along the way and don’t wait until the end}
Saute the onions, celery and carrots in olive oil for 5-7 min or until the onions are translucent.  Add the diced garlic and sauté another 2-3 minutes.
Add the chicken stock, tortellini, tomatoes,  spinach, vinegar and honey.   Bring to a boil and then reduce heat and simmer until the pasta is tender.
Serve with grated parmesan cheese and crusty bread!


 Stuffed Peppers!

You will need:
  • 4 Large peppers (any kind yellow, red, green)
  • 1lb ground beef or turkey (I used turkey = less grease)
  • Shredded cheese
  • Tomato paste
  • Rice
Clean out each pepper so that it forms a bowl
Brown turkey and boil rice- once rice is done add to browned meat and spread tomato paste over both in pan. Mix together. Scoop into peppers- place them in a shallow baking dish and cover tightly with foil. Bake on 400 about 30 minutes or so until peppers are sort of tender. Sprinkle cheese on top and enjoy! SIMPLE!

Bacon Wrapped Jalapenos with Cream Cheese! 

You will need:
  • Jalapenos halved and seeded
  • Block of cream cheese
  • Old Bay seasoning, Onion Powder, Salt 
  • Bacon (yum)
  • Tooth Picks help
Halve your jalapenos and seed to make a little less spicy- mix together cream cheese, old bay and other seasonings to give the cream cheese a kick! (add however much you want!) Spread the mixture onto each half and wrap with a piece of bacon. The tooth picks help to keep the bacon in place- bake for about 30 to 25 on 350 and enjoy! These are soo good!

An Interesting Summer Pie

You will need:
  • Pie Crust (near the eggs in Walmart haha)
  • Cherry Tomatoes
  • Fresh Basil
  • Mozzarella Cheese 
  • Parmesan Cheese
  • Mayonnaise (I used Veganaise- grape seed mayonnaise- tastes the same!)
Place your crust on a 9-inch pan and fold over or trim edges - we are going to pre-bake for about 9 minutes- once done sprinkle a layer of cheese first, then halve your cherry tomatoes and place layer on top of cheese, mix your chopped basil (1/4 cup about) and about 1/2 cup of mayonnaise together (cant remember my measurements haha) Spread over layer of tomatoes then sprinkle more cheese for top layer. Bake for about 30 minutes (keep eye on crust as not to burn it) Serve hot or refrigerate and serve chilled! Different but good! 

Fierce Hot Pink Zebra Cookies! (via Pinterest)

You will need:
  • Materials for homemade dough (I cheated and got a package of sugar cookie mix from Walmart)
  • Red Food coloring
  • large sugar sprinkles
  • Hershey Kisses White Chocolate Hugs
Mix together your dough and add desired amount of food coloring for pink color! roll into balls and then  roll the balls in the sugar sprinkles for added sparkle! Bake about 12 minutes. Wait a few minutes (but not too long) and press the kisses about half way through the cookie. Once finished, I like to set baking pan in fridge so the kisses re-harden and don't melt. Let cool and enjoy!

DIY Sushi! Yes Please..

You will need:
  • Short grain rice (about 1 cup for each roll)
  • Rice vinegar to moisten boiled rice
  • Wax paper and seaweed paper for rolls
  • Whatever seafood/fillers you desire: I used Crab meat, smoked salmon, cucumbers, asparagus, cream cheese and shallots (wasabi/soy sauce too)

  • Small bowl of water
After Rice is done and you have cut your ingredients into long strips (julienne cut), take one piece of the seaweed wrap and place your items toward the end on top of eachother. Begin to roll carefully and wet the roll with your fingers (bowl of water) so that it sticks in place. Continue this process.

Next roll out on wax paper and grab one of your rolls. Wet hands thoroughly (the rice is super sticky!) and place large amount in front of roll and flatten out. Then wet the roll again with your fingers. Next, use the wax paper to help you start to roll your sushi roll onto the rice until it is coated. Set aside and continue this process.

Grab a super sharp chef's knife (you dont want to have to saw at the roll or it will fall apart) and begin to slice roll into pieces. And to my amazement, Voilà- I had just made the most delicious homemade sushi! soooo good and sooo easy! (little time consuming thats all)

Apple Crisps!

You will need:
  • Bag of apples
  • Cinnamon
  • Wax paper
  • Butter (optional)
Heat oven to 250 or 300 degrees. Pit/take out apple core and thinly slice apples. place apples on wax paper on baking sheet and sprinkle with cinnamon. Bake about 30 minutes on each side for about 2 hours total and enjoy!

 <--- you can brush lightly with butter

and apple crisps! (some crispier than others) haha
but very yummy!

Garlic Roasted Loaded Potato Casserole
By Professor Dan Mossler
you will need:
  • 3 garlic heads
  • 5 pounds red, half quartered and peeled potato
  • Salt
  • 2 teaspoons freshly ground black pepper
  • 1 stick butter
  • 1 16-ounce sour cream
  • 1 pound shredded cheese
  • 1 pound bacon
  • 2 bunches of chives roughly chopped
Preheat over to 350 and then start by cutting the tops off of the garlic. Wrap in foil and roast for 30 minutes.When cool enough to handle, take wide blade of knife and squeeze out flesh (garlic butter, yum!) In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender. Cook bacon in frying pan. Remove when done and chop roughly. Then drain all but 2 tablespoons of bacon grease and saute chives for 2 minutes. Drain potatoes and mash roughly in pot. Add salt to taste, pepper, butter, garlic flesh and sour cream. With a spatula stir in chives, bacon and 3/4 of the cheese. Transfer to casserole dish, sprinkle remaining cheese over the top and bake until cheese is melted. enjoy!

Seth and I preparing this dish last night to take to his
Mom's house for his B-day dinner!
The finished product! sooo good and can feed up to 10 people!

Pumpkin Dip!
you will need:
  • 1 8-ounce package of cream cheese
  • 1 can of pumpkin pie filling
  • 2 cups of powdered sugar
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon ground ginger
In a medium bowl, mix cream cheese and powdered sugar with mixer until well blended. Add the other ingredients and mix on low speed about a minute or so. Refrigerate for an hour and ready to serve with slices of fruit or my personal favorite: serve with gingersnaps! perfect for fall and the holidays!