Easy Zucchini Pie {Recipe}

What you will need:

2 zucchini; sliced

2 squash; sliced

½ of a medium onion; chopped

Handful of fresh mushrooms (optional)

2 eggs

2 cups of cheese (any kind, any mixture!)

Salt

Pepper

Basil

4 tablespoons Butter

1 can of crescent rolls

Preheat your oven to 350 degrees

Line a pie dish (or in my case a square dish) with your crescent rolls to make your crust. 

Set aside.

Slice your squash & zucchini

Chop your onion

Place into skillet with butter & seasoning (salt, pepper, basil)

Simmer until cooked

While the above is cooking, in a separate bowl add eggs & cheese. Mix well.

Drain vegetables (you do not want the excess juices into the pie)

Add vegetable mixture in with the eggs & cheese – continue to mix well.

Then pour into your dish on top of your crescent roll crust.

Place into the oven and bake for 40 minutes.

 

This is comfort food at its best! It works in the summer or the winter J Enjoy!!

Apple Cinnamon Pancakes {Recipe}

I needed to come up with a recipe that:

1 – Hid a fruit or vegetable in there

2 – Used apples since we had so many after we went apple picking!

So, I figured I’d make some apple cinnamon pancakes for the girls. They love pancakes and it was something sweeter, so how could they resist?

You'll need:
A few apples
Pancake mix
Cinnamon
Vanilla extract (optional)
Tablespoon sugar (optional)

First, I peeled the skin off of the apples, and cut them into smaller pieces.

I stuck them into my food processor to get the apples super small.  Another alternative is just putting some applesauce in there (I've done that too).
I use pre-made pancake mix (it's easier and makes yummy pancakes) so I mix that with water to make the amount I want. Add your apples or applesauce next.  Then add some cinnamon, vanilla extract, and sugar to your liking.  I'm not much on measuring, but don't worry - you really can't mess this up!

You can even add chunks of banana or chocolate chips into the pancakes to make things even more fun :)

Place on the griddle and enjoy! My girls ate these right up - I think they each had 3.  I hope you like them as much as we did!

Boursin Cheese Pasta w/ Mushrooms & Spinach {Recipe}

I made a really good and easy recipe the other night for dinner.  It’s not too cheesy and not too garlicky for all of you who are wondering after reading the ingredients.  I stumbled across the recipe and of course I can’t remember where the heck I found it.  I ended up wanting something more to add to it, so that’s when I added in the spinach and pasta.  I hope you enjoy it as much as I did!!

You’ll need:

Pasta – I used Angel Hair

Boursin Cheese – Garlic & Herb (I actually picked up Alouette Cheese spread instead)

Button Mushrooms – about 12 ounces

Fresh Spinach

Heavy Whipping Cream

Salt

Pepper

Butter

- Boil your pasta
- Sauté the Mushrooms (I cut them in half vertically) & Spinach in butter, and then set aside.
- In the same pan melt the cheese spread and add ¾-1 cup of the cream.  Add salt & pepper.  Then mix in your mushrooms and spinach.
- Spread over pasta

ENJOY!

Avacado/Tomato Bagel {Recipe} - Mal Smiles Guest Post

Original Post over on Mal Smiles!

 I love being Smile Sisters with Mallory - we actually got to meet before she moved out to Colorado and she's even more awesome in person!  Today I'm going to share a breakfast recipe with you, although I have been known to eat it for lunch or dinner as well.  So, to say that I’ve been obsessed with this breakfast would probably be an understatement.  Back In May, my girlfriend introduced me to this little gem.  Her family has always had these for breakfast, so she decided to bring it with her to a girl’s weekend at the beach. I've been thanking her ever since!

What you’ll need:

Bagel

Cream Cheese

Olive Oil

Oregano

Salt & Pepper

Tomato

Avocado

Onion (optional)

Smoked Salmon (optional)

Directions:

Toast the bagel.  While the bagel is being toasted, mix your cream cheese with a few drops of olive oil.  Then sprinkle in your oregano, salt, and pepper. Sorry ya’ll, I don’t do measurements, so this is all to your spice liking J

Once bagel is done, spread your cream cheese mixture on top. Then top with your toppings!  I stop after tomatoes and avocados, but my friend adds onion and smoked salmon to hers.

Enjoy! It’s delicious! 

Cheeseburger Pizza {Recipe}

The other week I had some leftover hamburgers that I needed to get creative with.  I didn't want them to go to waste, so I started looking for some recipes online.  I found this one for “Cheeseburger Pizza” and made a few tweaks. 

What you’ll need:

Ground hamburger

Salt & pepper

2/3 cup ketchup

2 Tablespoons yellow mustard

Pizza crust

Sharp cheddar cheese & Mozzarella Cheese

Pickles

Tomatoes

First, I threw my hamburgers into the food processor to make it ground hamburger again. 

Next, I mixed the ketchup, mustard, salt and pepper and spread it on top of the pizza crust.

I topped with the hamburger meat, tomatoes, and cheese.

Bake the pizza until it looked done.

Then I topped each piece with pickle chip, so you got a pickle with each bite J

Don't forget to come back tomorrow and link-up your Fall Bucket-Lists with Brittney and I!

Linking up with Stephanie & Chelsea for Kitchenspiration!

Pimento Cheese {Recipe}

Daniel and I have been a little obsessed with pimento cheese recently.  The pre-made pimento cheese at Kroger is so good! But, at almost $5 for a small portion I figured I would try and make some myself.  I still don’t have it perfect to match Kroger, but I’m still working on it!  This recipe was pretty close, and pretty delicious!

2 cups shredded sharp cheese

8 ounces cream cheese

½ cup mayonnaise

Sprinkle garlic powder, onion powder, salt, and pepper

1 jar pimentos – mostly drained, but I left a little bit of the juice to add to the cheese.

1 jalapeno pepper – diced

I found that I wanted it to be a little cheesier, so I added a bit more cheese.

linking up with Chelsea & Stephanie for Kitchenspiration! 

Crock-pot Enchilada Soup {Recipe}

This week I’m sharing my famous Crock-pot Enchilada Soup recipe. Yep, it’s famous- you didn't know?

I love a good crock-pot meal – you throw everything in and leave it there. Stir it occasionally, and it is done by dinner time. My kind of cooking!  I should start this recipe by telling you guys I’m not a measurer. I am when I’m unfamiliar, but if it’s something I’m making myself or trying to copy – I just put in amounts that feel right. I know, that doesn't help you guys out too much. Trust me though, you can’t mess this up. Put the amounts that you feel right about and it will turn out delicious!

 

Ingredients

Package of Ground Turkey/Chicken/Beef or Two Chicken Breasts

1 Can Beef Broth

I can Mexican Corn

1 Can Diced Tomatoes

1 Can Black Beans

1 Can Cream of Chicken Soup

Diced onion (1/2 of one) or Onion powder {I’ve made it both ways}

Garlic Powder {few shakes}

Pepper {Few shakes}

Steak Sauce {few shakes}

Worcestershire {few shakes}

 Chili Powder {Several shakes}

Ground Cumin {Several shakes}

If you find that at the time dinner is served, it’s a little too “soupy” mix a little cornstarch and water together. Then mix into the soup – it will thicken it up a bit.  This will not compromise the taste!

To Serve:

Top with shredded cheese and sour cream.  We eat the soup with Tostitos Scoops instead of a spoon J

ENJOY!

Linking up with Stephanie & Chelsea!

Fudgies {Recipe}

Another easy recipe coming to you this week!  It’s a family favorite and one of my specialties J 

1 Stick of Butter

½ Cup Evaporated Milk

¼ Cup Peanut Butter

2 Cups Sugar

1 Teaspoon Vanilla

4 Tablespoons Cocoa

3 Cups of Oatmeal

Melt everything but the oatmeal in a pan on stove-top.  Once all melted, remove from burner.  

Add the 3 cups of oatmeal – mix well.  

Then transfer spoonfuls onto wax paper.  Once hardened, you can transfer them to a container.

 

Again, so easy and NO-BAKE! It took me a total of 15 minutes I think?  Also, I may have been out of evaporated milk last night when I made these, so I used French vanilla coffee creamer.  It worked wonderfully and you cannot even tell the difference. J You have to get creative sometimes!

Linking up with Stephanie & Chelsea

Easy Pesto Chicken {Recipe}

I’m trying to get back to planning meals and cooking dinners.  Getting inspired is hard!  Especially, when I work all day and I know that 99% of the time, Hadleigh will not eat whatever I fix. I will say, cooking during the week is so much easier when I have all the ingredients and I know exactly what we’re having.

Last night, I actually made this pizza that I saw on Mallory’s blog yesterday.  I switched things up a bit and added sliced celery and a packet of ranch dressing mix into the sauce.  It was super yummy!

This recipe is one of my favorites.  It has so much flavor and is easy to make!

You’ll need:

2 Chicken breasts

Can of Artichoke Hearts

Cherry or Grape Tomatoes

Jar of Pesto (I use Classico brand)

Rice (I use Rice Pilaf)

Preheat Oven to 350

Cut the chicken into pieces (or you can leave them whole) & Lay into a casserole dish

Top the chicken with the Pesto

Cut Artichoke Hearts & tomatoes – add them on top of the chicken and pesto. Add as much as you desire.

Pop in the oven and bake until Chicken is fully cooked (about 20 minutes)

Serve on top of rice

Easy Peasy! It’s delicious – you’ll thank me later  J

Linking up to Kitchenspiration with Stephanie & Chelsea!