Everyone loves chocolate Kiss cookies at Christmas time, so this is a great twist on a classic, but for Easter! Mini Cadbury eggs are my weakness at Easter time (ok… they’re not my ONLY weakness, but a weakness…) and I think they’re always a favorite. These peanut butter cookies are delicious and the mini Cadbury eggs are the perfect addition to a classic for Easter. This recipe comes from Together as Family-check out other great Easter recipes on their site!
½ cup (1 stick) butter, softened
½ cup granulated sugar
½ cup light brown sugar
½ cup creamy peanut butter
1 large egg
½ tsp vanilla extract
2 cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¼ cup granulated sugar (for rolling the cookie dough in)
30 Cadbury Mini Eggs
Preheat oven to 350 degrees. Line a cookie sheet with silpat liner, parchment paper, or spray with cooking spray.
In a large bowl, or bowl of a stand mixer, beat together the butter, granulated sugar, brown sugar and peanut butter until light in color and fluffy looking. About 1-2 minutes.
Add in the egg and vanilla extract. Blend together.
In a separate smaller bowl, combine the flour, baking soda, and salt. Stir with a whisk to break up any clumps. Add half of this mixture to the butter/sugar mix and blend on low speed just until incorporated. Add the other half and blend just until mixed together.
Measure the ¼ cup granulated sugar and place it in a bowl. Take a pinch of dough (about a tablespoon) and roll into a ball. Roll the cookie dough ball into the sugar and place on prepared cookie sheet.
You will be able to put all 30 on one cookie sheet. 6 rows of 5 cookies each.
Bake for 7 minutes. The cookies will look the same (they will be slightly paler in color and look “puffy”), but they will be finished baking, so pull them out of the oven!
Immediately, gently press a Cadbury Mini Egg into each cookie. The edges will crack and that’s what you want! Let the cookie sit on the cookie sheet for about 15 minutes. Enjoy them warm or room temperature! Store them in an airtight container once cooled. Happy Easter!
I love shrimp, but am always intimidated by cooking it. It’s SO easy to overcook shrimp and I would argue that undercooking it could have worse consequences, so I just… don’t usually cook it. This recipe is easy and it cooks the shrimp perfectly with the vegetables all in one pan. You can even line the sheet pan with foil for easy clean up afterward. This recipe can contain any fresh vegetables you have on hand, so get creative!
20 oz large, frozen shrimp (deveined and tails removed), thawed
1 tsp olive oil
1 tsp salt
1 tsp seafood seasoning
any other vegetables desired
1 Tbsp olive oil
1 tsp salt
1/4-1/2 tsp black pepper, to taste
1 tsp garlic powder
1 tsp Italian seasoning
1 Tbsp butter, melted
4 cloves garlic, minced
1/2 lemon, juiced
grated parmesan cheese, to taste
fresh chopped parsley
Heat oven to 400 degrees Fahrenheit.
Line large sheet pan with parchment paper. Chop all vegetables and distribute evenly on the sheet pan. Cover mix vegetables with olive oil and seasonings coating well. Bake in preheated oven for 15 minutes.
While the vegetables are roasting, prepare the shrimp by coating evenly with olive oil and seasoning.
Prepare the scampi sauce by mixing all ingredients well and setting aside.
After the vegetables have roasted for 15 minutes, slide the vegetables to the side and add the shrimp to the pan in an even layer. Place the pan back into the oven for 12 more minutes or until the shrimp is thoroughly cooked to an internal temperature of 120 degrees Fahrenheit.
Drizzle the scampi sauce over the shrimp to complete the meal. Enjoy over rice or as a meal on its own.
Black-eyed peas and soup beans are two of my favorite slow cooker meals. Black-eyed peas have an earthier taste and are a little firmer than soup beans, but are just as delicious! This recipe is as easy as it gets-no soaking beans, no chopping onion (you can if you want, but I use frozen chopped onion when I’m in a hurry on a busy weekday), and allllll the flavor. Enjoy this dish with greens and cornbread (NOT the sweet variety if you’re a true southerner… *wink wink*). This recipe was adapted from a recipe from The Magical Slow Cooker.
1 lb dried black-eyed peas
7 cups chicken broth
1-14 oz. can petite diced tomatoes
1 cup diced ham
1/2 cup sweet onion, diced
1 garlic clove, minced
1 tsp oregano
1/4 tsp pepper
1/4 tsp salt or to taste (add AFTER the black-eyed peas have finished cooking in the slow cooker)
Add the dried peas to the slow cooker (no need to presoak).
Add chicken broth, diced tomatoes, ham, onion, garlic, oregano and pepper. Stir.
Cover and cook on high for 7 hours. Do not open the lid during the cooking time.
Add salt to taste.
For creamier beans, remove 1 cup of beans and mash. Add back to the slow cooker and stir.
I’ve had a recipe for spinach artichoke dip in the slow cooker that I THOUGHT I loved, but after integrating some ingredients and methods from other recipes, I think I’ve finally found the spinach artichoke dip sweet spot! Its ingredients are a bit healthier than some due to lower fat ingredients and no butter or oils. This recipe is also great because it can be made in the slow cooker (make sure to use more ingredients if you plan on using a larger crock pot), baked, or even microwaved if you’re in a hurry!
1 block (8 oz) chive and onion cream cheese (regular or reduced fat cream cheese works great in this recipe, too!)
2/3 cup sour cream
2 cups reduced fat shredded mozzarella cheese
1/4 cup grated parmesan cheese
12 oz frozen, chopped spinach
1 14 oz can artichoke hearts, chopped
1/4 onion, diced
1-2 cloves garlic, minced (more or less according to taste)
1/2 tsp garlic powder
1/4 tsp ground red pepper
salt and black pepper, to taste
Tortilla chips, pita chips, carrots, or celery for serving
Preheat oven to 400 degrees Fahrenheit.
Add all ingredients to a large baking dish and mix until well blended.
Place in oven and bake 30 minutes or until cheese is melted and the top of the dip is slightly browned.
Serve with chips or vegetables.
Add all ingredients to a microwave safe dish and mix until well blended.
Heat in microwave in 2 minute increments. Stir well after each 2 minute increment until cheese is melted and dip is warm.
Serve immediately with dip or vegetables.
Add all ingredients to slow cooker and mix until well blended.
Heat in slow cooker for 2 hours on high or until cheese is melted and dip is hot. Reduce heat to prevent browning on the sides of the slow cooker.
Anyone who knows me knows how much I love Starbucks. I always pass on the Refreshers and Pink Drink because I feel like I SHOULD be able to make something similar at home. But do I? Nope. I came across this Dragonfruit Refresher “recipe” and it is delicious and only has two ingredients that are really easy to find in stores.
1/2 Bottle Power-C Dragonfruit Vitamin Water
2 Tbsp Sugar Free Vanilla Syrup
Add ice to your favorite glass or tumbler. Add Vitamin Water and Vanilla Syrup.
These recipes are ALL OVER Pinterest. I’ve tried some that are good, some that are not so good, and some great ones. I found one that was so simple I couldn’t pass it up, so I decided to try it. Well, Target failed me and didn’t have the Ocean Spray White Cran-Strawberry juice I needed for the recipe, so I substituted with Cran-Raspberry. This one was definitely a keeper! Two ingredients and throw in some frozen raspberries and voila! Pink drink! Easy. Chip. Fast. What more can you ask for?
Original Silk Almondmilk
Ocean Spray Cran-Raspberry juice
Frozen or fresh raspberries (optional)
Add desired amount of ice to a glass. Add frozen or fresh raspberries, if desired.
Pour almondmilk into the glass until it’s half full. Fill the rest of the glass with cran-raspberry juice.
We’ve all seen Mississippi pot roast recipes and they’re all amazingly full of flavor. After craving some and not finding any chuck roast on sale, I just gave in and bought a bottom round roast Sind they were buy one get one free. So, I took my roasts home disappointed, but still determined. Little did I know I was out of 2 of the 5 ingredients this recipe contains. Fail. Well, I made substitutions and to my surprise it turned out BETTER than recipe I usually use. So much better that our oldest son asked for multiple servings and my husband (without prompting) said, “This is the best roast you’ve ever made!”. Ok, new recipe unlocked!
2+ lb bottom round roast
Ranch seasoning packet
Brown gravy packet
Banana peppers (to taste)
1/4 cup butter, cut into 4 pads
Place roast in slow cooker. Add ranch packet, gravy packet, bell peppers (10-15 rings of bell pepper seem to be a good amount for this recipe), and pads of butter to top of roast.
I was searching for some good St. Patrick’s Day foods to go with corned beef and cabbage and while this doesn’t exactly “go” with it, I thought the recipe was pretty interesting, so I decided to try it. The original recipe is from Food Dolls. While this recipe is delicious, it makes A LOT of mac and cheese. The recipe I’ll provide below is the full recipe, but I recommend halving this recipe if you’re not feeding many people. This makes a very large portion, but it’s absolutely delicious!
4 cups fresh spinach, packed
1/2 cup parsley
2 cloves garlic (optional)
2 Tbsp extra virgin olive oil
2 3/4 cups whole milk, divided
1 lb cooked macaroni pasta
1/4 cup butter
1/4 cup flour
1 tsp sea salt
1 tsp black pepper (more or less to taste)
1/2 tsp onion powder
1 tsp paprika
1/2 cup cheddar cheese
1/2 cup monterey jack cheese
1/2 cup white cheddar cheese
In a food processor or blender, add spinach, olive oil, parsley, garlic cloves, and 3/4 cup milk. Process until smooth.
In a large pot, add butter and flour on medium-high heat, cook for about 1-2 minutes or until mixture is a golden color.
Add WARM milk, and seasonings. Stir until it starts to thicken. Turn heat to low and add cheeses.
Add “green” sauce and mix until it comes together. Add cooked pasta.
This recipe checks all of the boxes: great, healthy ingredients, filling, and easy and quick to make. A friend gave me this recipe from Life Love Liz and it’s definitely one of our favorites. Now that warmer weather is headed our way, this is a great weeknight meal. We love our leftovers, so I sometimes double the amount of ground turkey in this recipe. Adjust the ingredients according to your family’s needs and tastes-it’s totally customizable!
3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
1 lb ground turkey
1 yellow bell pepper (or whatever color you prefer)
1 cup onion, diced
½ cup mozzarella, shredded
½ cup water
¼ cup cilantro, chopped
2 Tbsp olive oil
1 ½ Tbsp ground cumin
1 Tbsp garlic, minced
1 tsp chili powder
½ tsp salt
¼ tsp pepper
In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.
Add cumin, chili powder, salt and pepper. Stir well to incorporate.
Add onion and bell pepper, and cook for 3-4 minutes.
Add diced sweet potato and water. Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften. Add additional water during this process if needed to keep the meat from drying out.
Remove lid and add additional salt and pepper if needed. Top with shredded mozzarella and allow it to melt. Remove skillet from heat and garnish with fresh cilantro before serving.
Greek salad, Greek pizza, Greek pasta… I will take it in any form! Kalamata olives, capers, artichoke hearts, and feta make this dish one of my favorites. The best part? It’s sooooo easy! I adapted this recipe from the original recipe from The Salty Marshmallow. Enjoy!
1 lb Fettuccine Pasta
¼ cup olive oil
3 Tbsp Butter
¼ cup red onion, finely chopped
5 cloves garlic, minced
1-14 ounce can quartered artichoke hearts, drained
½ cup kalamata olives, cut in half
1-14.5 ounce can diced tomatoes, drained
2 Tbsp capers
½ tsp salt
½ tsp pepper
1 tsp oregano
1 tsp basil
½ tsp dried dill weed
¼ tsp red pepper flakes
½ cup feta cheese
Cook the fettuccine according to package directions, drain and set aside.
While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the minced onion and cook, stirring occasionally for about 5 minutes, until the onion is soft.
Add the garlic to the pan, cook stirring constantly for one minute.
Add the artichoke hearts, olives, tomatoes, capers, and seasonings to the pan. Stir for 2-3 minutes until warm, then add the sauce mixture to the cooked fettuccine noodles.
Top with feta cheese as desired. Serve immediately.