Chocolate-Peanut Butter Treats

     If you like Rice Krispy treats you are going to love this kicked up version.
     Spring Time M&M's are the best. I took this pic when they were still warm
     and gooey. I'd like to tell you I made these for my kiddies but, I'm the biggest
     kid of all. It also would be a perfect Easter Treat! I can't believe my Birthday
     is on Easter this year. I think that's a first for me. =)

                                    Chocolate-Peanut Butter Treats

     1 bag of large marshmallows
     3 tablespoons butter
     2 tablespoons peanut butter
     6 cups of peanut butter Cap "n Crunch
     1 bag of M&M's

     1) In a large saucepan, combine the marshmallows, peanut butter and butter.
     Cook and stir over medium-low heat until melted. Remove from the heat.
     Stir in cereal and M&M's.
     2) Pat into a 9x13 pan coated with cooking spray. Cool and cut into bars.

Mozzarella, Tomato and Avocado Salad

     Hello my dear friends, I want you to do me a favor, ok? Please go to the market today
     and buy the ingredients and make this. You won't regret it and I think it will become
     a staple in your home. I like to toast a baguette to go along and dinner is served.

                                Mozzarella, Tomato and Avocado Salad

       1 container cherry tomatoes, cut in half
       1 carton fresh mozzarella cheese pearls, drained
       1 avocado, peeled and diced
       1/3 cup basil, julienned
       2 tablespoons fresh parsley
       1/4 cup lemon juice
       1/4 cup olive oil
       salt and pepper
       baguette-optional

        1) In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside.
        2) In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato
        mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
        3) Just before serving the salad, stir in the chopped avocados. Serve salad with
        slotted spoon and toasty bread.
        4) Goes perfect with a glass of Pinot Grigio ; )

Maple-Bacon Waffles

    Last night, I made these mouth watering waffles. There was almost no time to take a
    quick photo. My family has been feeling a little under the weather "colds". I thought
    having breakfast for dinner would brighten their spirits. It worked ; )) Something
    magical happens when you mix bacon into waffles.

                                            Maple-Bacon Waffles

    2 cups all-purpose flour
    1/4 cup sugar
    1 1/2 teaspoons baking soda
    1/2 teaspoon salt
    2 eggs
    1 3/4 cups buttermilk
    6 tablespoons butter, melted
    1 1/2 teaspoons maple extract
    1/2 package bacon, cooked
    1 1/2 cups real maple syrup

    1) Heat waffle maker, In a large bowl, mix flour, sugar, baking soda, salt.
    In a medium bowl, beat buttermilk, eggs, butter and maple extract with wire
    whisk until blended. Pour over dry ingredients. Stir until moistened.
    2) Sprinkle about 2 tablespoons of the cooked bacon on each waffle grid.
    Spoon batter over bacon. Close the lid and cook until done. Repeat with
    remaining bacon and batter. Serve waffles with warm maple syrup and
    fresh fruit.

Lime Cupcakes With Strawberry Frosting

    Sometimes you just need a cupcake to make your day brighter! You can't go wrong with
    a Strawberry/Lime combo. These were so good that I had to give them away....for fear
    that I would consume them all. I wish you were all my neighbors.

                                   Lime Cupcakes With Strawberry Frosting

     2 3/4 cups all-purpose flour
     3 teaspoons baking powder
     1/2 teaspoon salt
     1 cup shortening
     1 2/3 cups granulated sugar
     5 egg whites
     3 tablespoons grated lime peel
     2 tablespoons of lime juice
     1 teaspoon vanilla
     1 cup milk
     1 package (8 oz) cream cheese, softened
     1/2 cup butter
     3 1/2 cups powdered sugar
     1/2 cup mashed strawberries, well drained

     1) Heat oven to 350 degrees. Place cupcake liners in muffin pans. About 24. In a
     medium bowl, mix flour, baking powder and salt.
     2) In a large bowl, beat shortening with electric mixer on medium speed 30 seconds.
     Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition.
     Beat 2 minutes longer. Add egg whites, one at a time, beating well after each. Beat
     in lime peel and vanilla. On low speed, alternately add flour mixture, about 1/3 at
     a time, with milk, about 1/2 at a time, beating just until blended. Stir in lime juice.
     Divide batter evenly among muffin cups. Bake 20 to 25 minutes. Cool 5 minutes.
     Remove from pans to cooling racks. Cool completely, In a large bowl, beat cream
     cheese, butter and powdered sugar until fluffy. Beat in mashed strawberries until
     blended. Frost cooled cupcakes. Top each with a strawberry or lime pieces.
  
  

Cayenne-Rubbed Chicken WIth Avocado Salsa

    I made this yummy healthy chicken dish last night for dinner and it was full of flavor.
    This had just the right amount of heat. I had leftovers and made an amazing sandwich
    for lunch! Enjoy!

                    Cayenne-Rubbed Chicken With Avocado Salsa ~Everyday Food

      salt and pepper
      1/4 teaspoon cayenne pepper
      4 boneless, skinless chicken breast
      2 tablespoons olive oil
      1 medium red onion, finely diced
      2 tablespoons lime juice
      1 Hass avocado, pitted and cut into chunks

      1) In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne
      rub all over chicken.
      2) In a large skillet, heat oil over medium heat. Add chicken and cooked until
      browned on the outside and cooked throughout, 8 to 10 minutes per side.
      3) Meanwhile, in a medium bowl, combine onion and lime juice, set aside.
      Just before serving, fold avocado chunks into onion mixture. Season with
      salt and pepper. Serve chicken topped with salsa.
    

Jelly Bean Bark

      Can you believe that my most viewed post was my Sweethearts Bark? I'm amazed that
      something with on 2 ingredients was so loved. Makes a gal, happy! This bark is super
      cute and still only 2 ingredients. The possibilities are endless. You can put these in a
      Easter Basket or Easter Eggs and Bag them with a ribbon. Enjoy!

            Jelly Bean Bark
 
         1 bag of jelly beans, use half a bag
         1 bag candy melts, any color

      Melt candy melts in microwave for 2-3 minutes. Take out and pour in a 8 x 8 pan
      lined with parchment paper and assemble the jellybeans and refrigerate until hard.
      Break into pieces and enjoy!
  

Bangers And Mustard Mash

    Happy St. Patrick's Day, everyone. I'm part Irish and growing up in the Boston area,
    this holiday was pretty epic. I'm all about having everything green today. This dish
    is from my 'BFF' Ina Garten (a girl can dream) and when I saw it in the cookbook
    I knew I had to make it. I tweaked it a bit. I added gravy it made the dish divine.
    I 'm actually drooling over the pic I took ; )

                                                         Bangers and Mustard Mash

               2 pounds Yukon Gold potatoes, peeled and quartered
               Kosher salt and pepper
               1/2 stick of butter
               1/2 cup whole milk
               4 ounces of creme fraiche
               1teaspoons of Dijon mustard
               2 teaspoons of whole-grain mustard
               2 pounds chicken sausages
               parsley for garnish

       Place potatoes in a large saucepan with 1 tablespoon of salt and enough water
       to cover the potatoes. Bring to a boil and simmer for 20-25 minutes, until the
       potatoes are tender. Drain the potatoes and return to the saucepan. Add the
       butter, milk and creme fraiche and beat the potatoes in the pan with a handheld
       mixer until very smooth and creamy. Add a little extra milk if too stiff. Mix in
       the Dijon mustard, whole grain mustard, i tablespoon of salt and pepper.
       Meanwhile cook sausages in a skillet for 5 minutes on each side.
       To serve, mound a generous portion of potatoes on a dinner plate and top with
       sausages that have been cut diagonally.
       Note...I heated gravy and put it on the plate first then stacked and added parsley.
  

Potato-Leek Soup With Bacon

    This is a perfect Spring time soup. Light, elegant and totally satisfying.
    I 'm such a huge fan of soups..even in the summer. I adore the comfort
    of a warm bowl of yumminess.  The crunchy warm croutons gave the
    soup a nice crunch and we all know everything tastes better with bacon.

                        Potato-Leek Soup With Bacon

    2 tablespoons of butter
    1/2 teaspoon of smoked paprika
    1 1/2 cups cubed crusty bread
    6 slices of bacon, chopped
    2 large leeks, white and green parts only, thinly sliced
    2 garlic cloves, chopped
    4 cups low-sodium chicken broth
    3 medium russet potatoes, peeled and cut into 1/2 inch pieces
    kosher salt and pepper
    1/2 cup heavy cream
    1 1/2 cups frozen peas ( do not thaw)
    1/4 cup chopped fresh parsley

    1) Preheat oven to 400 degrees. Make the croutons. Melt 1 tablespoon butter, then mix
    with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet &
    bake until golden, 8 to 10 min.
    2) Meanwhile, cook the bacon in a large saucepan over medium high heat until crisp
    about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all
    but about 1 tablespoon fat from pan. Add the remaining 1 tablespoon of butter, then
    add the leeks and garlic, cover an cook until soft, about 5 minutes. Add the broth and
    2 cups of water, the potatoes, salt and pepper. Cover and bring to a boil over med high
    heat. Reduce the heat to a medium and simmer, partially covered until potatoes are
    tender.
    3) Puree half of the soup in a blender (remove the filler cap to let steam escape) then
    return to the pot. Add the cream and bring to a simmer. Add peas and cook until tender
    about 3 minutes. Season with salt and pepper. Serve topped w/ croutons, bacon and
    parsley.

Orange Muffins With Citrus Frosting

   Spring is in the air and Citrus fruit is every where and I have been putting it
   in every thing. These muffins are light and perfect for a brunch or along side
   some bacon and eggs. The frosting puts them over the top. Enjoy!

          Orange Muffins With Citrus Frosting

          1/3 cup butter, softened
          2/3 cup sugar
          2 eggs
          1/2 teaspoon orange extract
          1/2 teaspoon vanilla extract
          2 cups all-purpose flour
          1 teaspoon baking powder
          1/2 teaspoon salt
          1/4 teaspoon baking soda
          1 cup orange juice
          1 chopped walnuts (optional)

          1) In a large bowl, cream butter and sugar until light and fluffy. Add eggs,
          one at a time, beating well after each addition. Beat in extracts.
          2) Combine the flour, baking powder, salt and baking soda, add to creamed
          mixture alternately with orange juice. Fold in nuts.
          3) Spray a muffin pan and pour batter in pan and bake in a preheated oven
          at 350 degrees for about 20 minutes or until done. Cool on wire rack.
        
          Frosting
          1 package (8oz) cream cheese , softened
          3 or 4 tablespoons of orange juice
          1/2 teaspoon orange extract
          2 cups confectioners sugar
          1 teaspoon grated orange peed

          In a small bowl, beat cream cheese, orange juice, extract, confectioner's sugar
          and peel until well blended. Spread on cooled muffins.
        
    

My Ray Of Sunshine

                    
                      I thought I would share with you a little bit of my sunshine today. She is such
                      a cutie and loves being outside.

                    What do you think of my new blog design? I'm really in love with it my friend
                    and fellow blogger Jamie from, The Kubeckza Family designed it. She is truly
                    amazing and patient. She knew my vision better than I knew it myself. Thanks
                    Jaime!!
                                                        

How organized are you?

Are you the kind of person that finds peace and balance being

organized? I love when I don't have to search for things. This

year I made a promise to be declutter every part of my life. Over

the next few months. I'm going to organize every closet in my

home and my kitchen will get an overhaul. I can't wait to share

it all will you.

Wedge Love

As you well know...I have a addiction and it's name is Target.

Yup, it's true. There is noway to deny it. Ask my hubs. I have

been really good and only go there 2 times a week now. I use

to go every other day. My mind tells me that I need to buy

something in every section. "It's a sickness". Where else can

you go and buy 3 Summer Wedges for $85? Oh, and pick up

a pair of sandals for my girl. Go to Target and get yourself

some shoes. Hehe.

Pear and Gorgonzola Salad

I can't get enough of good salads. It's very rare that I ever just

eat a plain salad. I need it to be kicked up a few notches. Your

really going to like this. The dressing is what makes it extra

yummy. I could bottle it up and drink it.

Pear and Gorgonzola Salad

1 tablespoon of butter

2 Anjou pears, cored and cut into slices

1 tablespoon of Dijon mustard

1/4 cup of fresh lemon juice

2 tablespoons maple syrup

1/4 cup olive oil

1/2 teaspoon of salt

1/8 teaspoon of pepper

6 ounces of arugula

1 head of romaine

domestic blue cheese

1/2 cup sugared almonds

1 red onion, thinly sliced

Melt butter over medium heat in a large skillet. Add pear slices

and cook until the pears are golden but still slightly firm to the

touch about 6 minutes. Set aside. Combine the mustard, lemon

juice and maple syrup in a small bowl. Slowly whisk in olive oil.

Season with salt and pepper. Toss the arugula, romaine. blue

cheese, pecans, onion and pears together with the dressing in a

large bowl. Serve immediately.

Morning View

This is how I like to have my mornings. Simple pleasures are

are the best! I hope you all have a beautiful day.

Cinnamon Roll Coffee Cake

You can just tell by the picture that this is incredible ; ) My

entire family loves Cinnamon Rolls and this was bliss on a

plate. So many different layers of flavor. Enjoy!

Cinnamon Roll Coffee Cake

1 tube (17-1/2 oz.) Large refrigerated cinnamon rolls with

cream cheese icing

2 ( 8 oz) packages cream cheese, softened

3 eggs

3/4 cups sugar

1 tsp. vanilla extract

1/4 cup chopped walnuts or pecans

1/4 cup all purpose flour

1/4 cup quick cooking oats

1/4 cup brown sugar

1 1/2 teaspoons cinnamon

3 Tbsp. butter, melted

Whipped cream and additional cinnamon for topping

1) Unroll the tube of cinnamon rolls into one long rectangle.

Press onto the bottom of a greased 9x13 baking dish. Seal

perforations. Set aside icing packet from cinnamon rolls.

2) In a large bowl, beat cream cheese, eggs, sugar and vanilla

until smooth. Pour over crust. In a small bowl, combine the nuts

flour, oats, brown sugar and cinnamon. Stir in butter. Sprinkle

over cream cheese layer.

3) Bake at 350 degrees for 25 to 30 minutes. Drizzle with the

icing packet. Let stand for 15 minutes before serving. Serve with

fresh whipped cream and cinnamon. Taste of home.

Lime Milk Shakes

With, St. Patricks day coming up, I thought I would share with

you a yummy fun green drink that is so tasty. I hope you all have

a great weekend. Enjoy!

Lime Milk Shakes

2 1/4 cups milk

3/4 cup thawed limeade concentrate

3 cups lime sherbet, softened

1) Place all ingredients in a blender, cover and process until smooth.

Pour into chilled glasses, serve immediately.

Carrot Raisin Couscous

I love eating dishes that are light and healthy this time of year.

Spring is almost here and this dish won't weigh you down and

it is so flavorful. Enjoy.

Carrot Raisin Couscous

1/3 cup port wine or chicken broth

1/3 cup golden raisins

1 medium onion, chopped

3 tablespoons olive oil, divided

1 package ( 10 ounces ) couscous

2 cups chicken broth

salt and pepper

1 garlic clove, minced

4 medium carrots, julienned

1 green onion, sliced

2 to 3 tablespoon parsley

1 tablespoon brown sugar

1 teaspoon molasses

1) In a small saucepan, heat the wine until hot. In a small bowl,

soak raisins in wine for 5 minutes. Drain raisins and reserving

wine.

2) In a large saucepan, saute onion and garlic in 1 tablespoon oil

until tender. Stir in couscous. Cook and stir until lightly browned.

Stir in broth, raisins and salt and pepper. Bring to a boil. Cover and

remove from the heat. Let stand 5 minutes. Fluff with fork.

3) In a small skillet, saute carrots in remaining oil until crisp-tender.

Combine the sugar and molasses, reserved wine and salt and pepper.

Stir into carrots and heat through.

4) In a large bowl, combine couscous mixture, green onion, parsley and

carrots. Toss to combine.