“I followed my heart and it lead me to the fridge.” ~ unknown

Having spent the whole day yesterday watching college football and not have any food that even resembled tailgate food (aka appetizers, junk food, finger food), I was definitely craving something like that today!

But it needed to be quick and not huge because I may be the only one who would be snacking on it.

This old school dip came to mind and definitely handled my craving.

As I mentioned, this is not a large appetizer. It’s good for a few people to nibble on along with other items, although you could easily make 2 or double recipe and put on larger serving plate.

Easy Pizza Dip

  • 4-6 ounces cream cheese, softened
  • ¼ cup Heinz Chili Sauce
  • ¼-½ cup shredded mozzerela cheese
  • 6 pepperoni slices, chopped into small pieces
  • 2 tablespoons sweet onion, finely chopped
  • 3-4 small olives (green or black) optional
  • Fritos

Evenly spread cream cheese in a small serving dish or dinner plate. Cover evenly with Chili Sauce.

Top with cheese, pepperoni, onion and olives.

Serve immediately with Frito chips or refrigerate until ready to serve.

I told you it was easy! 🙂


-abp

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“I never worry about diets. The only carrots that interest me are the number you get in a diamond.” ~ Mae West

If you have visited my blog before, you know I like simple.

I also like good.

When I need a very impressive, delicious dessert, I turn to my mom. She is fabulous when it comes to wonderful desserts but when I make desserts – they are pretty easy and straight forward.

The following dessert is no exception.

It has a secret ingredient that makes it super moist – baby food.

I thought since I have a surplus of baby food on hand this would be a great, no fuss dessert to make for a weekday treat.

Pineapple Carrot Cake

Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1¼ cups vegetable oil
  • 4 eggs
  • 2 jars (6 oz each) carrot baby food
  • 1 can (8 oz) crushed pineapple, drained
  • ¾ cup chopped walnuts

Frosting

  • 1 block cream cheese (8 oz.), softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 box (1 lb) confectioners sugar
  • Chopped walnuts (optional)

In a large bowl, stir to combine the dry ingredients.

Add the oil, eggs and baby food and mix on low speed with a hand mixer until well blended.

Stir in pineapple and nuts.

Pour into a greased and floured 9×13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to wire racks to cool completely

For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners’ sugar until mixture reaches spreading consistency.

Remove cake from pan, frost top and sides. Garnish with nuts if desired.

Store in the refrigerator.


-abp

“Expect problems and eat them for breakfast.” ~ Alfred A. Montapert

Some people prefer a savory breakfast and some prefer a sweet breakfast.

I, on the other hand prefer both. 🙂

Go figure – I love everything.

So, on Christmas morning I fixed both. Today I will tell you about the sweet one. It was ridiculously simple and very good.

Blueberry Croissant Puff

(adapted from The Girl Who Ate Everything) – I think she and I could be good friends. 😉

  • 3 large croissants (torn or cut into 1 in pieces)
  • 1 cup fresh or frozen blueberries (I used frozen)
  • 1 8oz cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • powdered sugar

Preheat oven to 350º

Place croissant pieces in a 9×9 pan.  Sprinkle with blueberries.

In a separate bowl with a hand mixer, cream the cream cheese, sugar, eggs and vanilla until well blended. Slowly add in milk until incorporated. Pour evenly over croissant pieces. Let stand for 20 minutes.

Cook for 35-45 minutes until brown and center is set.  If it begins to brown too much before set, cover with foil and continue to cook.

Sprinkle with powdered sugar before serving.

This will be a new morning go to recipe for me. Could easily be doubled for a crowd.

photo-abp

  • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • 2/3 cup sugar
    campaignIcon
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#gPh3vukpRmuYTh6W.99

  • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • 2/3 cup sugar
    campaignIcon
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#gPh3vukpRmuYTh6W.99

  • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • 2/3 cup sugar
    campaignIcon
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#gPh3vukpRmuYTh6W.99

“Mother is one to whom you hurry when you are troubled.” ~Emily Dickinson

My momma is so good to me.

In these last few weeks of pregnancy, I have had cravings. Nothing crazy but when I decide I want it – I WANT it.

So thank goodness for mommas!!

Not that the husband wouldn’t help me out – it’s just that he’s busy working most of the time and well, sometimes a girl just needs her momma.

One example this week was I decided I just had to have the Peanut Butter and Chocolate Chip Whipped Pie she makes, within 24 hrs – she had one in my fridge.

Happy, Happy Girl.

Peanut Butter and Chocolate Chip Whipped Pie

  • 8 oz cream cheese, room temperature
  • 8 oz tub Cool Whip, thawed
  • 1 cup peanut butter
  • 8 oz powdered sugar
  • 3/4 cup mini chocolate chips
  • 1 oreo crust

Mix cream cheese, peanut butter and powdered sugar together. Add cool whip and blend well. Fold in chocolate chips. Pour in to pie shell.

Refrigerate over night. Serve with whipped cream.

photo-6Love on a fork!

-abp

“I saw the angel in the marble and carved until I set him free.” ~ Michelangelo

There is a touch of fall in the air!! And that is so hard to believe considering it’s the middle of August in Alabama. But I am not complaining at all! It has been a very mild summer and for that I am grateful – pregnant in the summer in the south is not a good thing. Oh the swelling and the sweating. Fun, huh?

I’m afraid the temperature will start rising again this week so I’m going to enjoy this very mild morning while I can and tell you about an easy crock pot dinner we had last week. It’s packed with flavor and simple, simple, simple.

Angel Chicken

(adapted from cleverlyinspired)

  • 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
  • 1/4 cup butter
  • 12 ounces of sliced mushrooms (your choice of kind – I used a combo of button and shitake)
  • 1 0.7-oz. pkg. Italian dry salad dressing mix
  • 1 10-3/4-oz. can condensed golden mushroom soup
  • 1/2 cup dry white wine or chicken broth
  • 1/2 of an 8-oz. tub cream cheese spread with chives and onion
  • Hot cooked rice

Start by melting butter in a sauce pan and add in Italian dressing, stir until mixed thoroughly.

Stir in soup, cream cheese and wine unit completely melted and combined. Gently fold in mushrooms.

Place chicken in crockpot and pour sauce over the top.

Cook on low for 6 hours, serve over rice.

Angel ChickenThis will become one of your quick “go-to” meals!

-abp

“If I can’t have too many truffles, I’ll do without truffles.” ~ Sidonie Gabrielle Colette

A few days ago I had some time left over on a cold rainy day after throwing together a super simple crock pot meal (Honey Sauced Chicken) so I decided I would mix up a batch of Chocolate Peanut Butter Truffles.

FYI – all the bowl and spoon licking that occurred during this process totally cancelled out my first trip to the gym this year, the one I had been so proud of mere minutes earlier. (Let this be a warning to you.)

Chocolate Peanut Butter Truffles (adapted from Bakerella)

  • 10 ounces of cream cheese softened
  • 8 ounces milk chocolate chips
  • ½ cup peanut butter
  • 1 Tablespoon confectioners sugar
  • Toppings of your choice to roll the truffles in (i.e. – chopped peanuts, confectioner sugar, cocoa)

Start by creaming the cream cheese in the mixture.

cream cream cheese

In the mean time, melt the chocolate chips in a glass bowl in 30 second intervals in the microwave.

8 oz milk chocolate

melt chocolate

Stir peanut butter into melted chocolate. Mix well.

mix in peanut butter

Pour chocolate/PB mixture into cream cheese and add powdered sugar. Stir until completely combined.

Spread into an 8 x 8 dish and chill for several hours or overnight.

Once chilled, scoop out with a spoon or melon ball sized scoop and roll into balls. Re-chill if necessary.DSC03118

Roll truffles in topping of your choice.

DSC03119

Place in fun candy sized cups.

DSC03124DSC03127DSC03120Keep refrigerated.

(P.S. the next night I rolled them in chopped peanuts – that’s my fav!)

I can not describe to you how sinfully good these are!!! The only downfall is they are pretty gooey so its a little difficult to roll but they are so good – I don’t care.

I must admit because of this I ate more out of the spoon than I did in ball form. 😉

Have a good one!

abp