And finally, after a little over a year of no posts, I have a recipe too good not to share! I made these tonight for John and me and our friends Chase and Mary Kathryn, and we all thought they were pretty good. There is some time involved in baking and cooling, but the recipe itself is fairly simple to put together. The original can be found here.


  • 1 package (16 ounces) NESTLÉ® TOLL HOUSE® Ultimates™ Refrigerated Pecan Turtle Delight Cookie Dough
  • 2 packages (8 ounces each) cream cheese, at room temperature
  • 1 can (14 ounces) sweetened condensed milk 
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup caramel ice cream topping
  • 1/2 cup chopped pecans
  • 2 tablespoons semi-sweet chocolate mini morsels 


  1. PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
  2. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
  3. BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
  4. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.


Yumm-o!! Next to try, something similar, but more “holiday-esque”: Dark Chocolate & Peppermint Cheesecake Cookie Cups



Alfredo Lasagna Roll-Ups


So, I found another recipe that sounded worth trying on Pinterest: Alfredo Lasagna Roll Ups. I made it Wednesday nights (with a few alternations), and both John and I loved it…these were so yummy! Will definitely definitely make again!



  • 6 lasagna noodles
  • 2-3 chicken tenderloins
  • Italian seasoning
  • Butter
  • Minced garlic
  • Mozzarella cheese
  • Bottle of red sauce/marinara
  • For Alfredo Sauce
    • 1 pint heavy cream
    • 2 Tablespoon cream cheese
    • 1 teaspoon garlic powder
    • 1 stick of butter
    • 1/2 – 3/4 cup Parmesan cheese


For Alfredo Sauce

  1. In saucepan, combine butter, cream & cream cheese.
  2. Simmer until it’s all melted & mixed well.
  3. Add Parmesan & garlic powder.
  4. Simmer for 15-20 minutes on low

For the Rest

  1. Preheat to 350 degrees
  2. Prep 8×8 pan by spraying with a little bit of non-stick spray and pour some red sauce in to just cover the bottom of the pan.
  3. Start boiling a pan of water
  4. While water gets to boiling, start cooking the chicken with a little bit of Italian seasoning, butter, and garlic.
  5. When chicken is done, cut into small (slightly smaller than bite-size) pieces and split into 6 piles.
  6. When the water is at a rolling boil, drop in noodles and cook for about 8-10 minutes (or until al dente).
  7. Drain and rinse noodles with cold water to prevent them from sticking to each other.
  8. Lay out the noodles on some wax paper & blot dry with a paper towel.
  9. Spread a little bit of alfredo sauce over each noodle. (Don’t put too much or it will make a bigger mess for you to clean up later.)
  10. Sprinkle a little bit of Italian seasoning.
  11. Take one of your little groups of chicken and try to spread them out evenly over the noodle.
  12. Add a little bit of cheese.
  13. To roll up, start at one end and roll the noodle over the toppings. You won’t be able to roll them tight and will have to lift the noodle a little over the chicken, otherwise you will end up pushing all the toppings out the other side.
  14. Place the roll-up in the pan, seam-side down so they don’t come undone.
  15. Once they are all in the pan, pour some more alfredo sauce overtop
  16. Sprinkle a little Italian seasoning if you want, then add cheese on top.
  17. Bake for about 30 minutes, or until the cheese is completely melted on top.

No-Bake Oreo Reeses Dessert


Made this last night for dessert…sooooo yummy, and it requires no baking! Go make this now! (Original Recipe here)



  • 20 chocolate cream-filled chocolate sandwich cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup peanut butter
  • 1-1/2 cups confectioners’ sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix


  • Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
  • In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
  • In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
  • Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

So, I decided to make Honey Lime Chicken Enchiladas for dinner last night. John really liked them, and I liked them too (though I think I prefer regular enchiladas). So, if you want to try something a little bit different, try these:


  • 1/3 cup honey
  • 1/4 cup lime juice
  • 1 Tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 pound chicken, cooked and shredded
  • 8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)
  • 1 pound monterey jack cheese, shredded
  • 2 cups green enchilada sauce
  • 1/2 cup heavy cream
  1. Preheat oven to 350 degrees.
  2. Mix the honey (tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken.
  3. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours).
  4. Spray a 9X13 pan  with cooking spray. Pour enough enchilada sauce on the bottom of  pan to create a thin layer on the bottom.
  5. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
  6. Mix the remaining enchilada sauce with the cream and leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours).
  7. Pour sauce on top of the enchiladas and top with reserved cheese.
  8. Bake at 350 degrees for 30 minutes until brown and crispy on top.




So I found a copy cat recipe for red lobster’s cheddar bay biscuits on a new website I’ve found: The Girl Who Ate Everything. Lots of yummy looking recipes on this site; I will definitely be trying more, as this one was very good. Both John and I thought they were close to the real deal (and here’s a note: the more butter you put on them, the more they taste like the one’s at red lobster’s…not sure that is good though, lol). Here is the recipe (makes one dozen):


  • 2 1/2 cups Bisquick
  • 4 Tbsp cold butter
  • 1 cup cheddar cheese, shredded
  • 3/4 cup milk
  • 1/4 tsp garlic powder
Butter Glaze:
  • 3 Tbsp butter
  • 1/2 tsp garlic powder
  • 3/4 tsp dried parsley flakes
  1. Preheat your oven to 400 degrees.
  2. Lightly grease or line one cookie sheet with parchment; set aside.
  3. Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don’t worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas.
  4. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.
  5. Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet.
  6. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.
  7. While the biscuits are baking, melt butter is a small bowl in the microwave.
  8. Stir in garlic powder and dried parsley flakes.
  9. Use a brush to spread the garlic butter over the tops of all the biscuits.
  10. Sprinkle a little kosher salt on the freshly coated biscuits.


Cajun Chicken Pasta

I found the original recipe through Pinterest. It was really tasty, but I have modified it (I have QUADRUPLED the pasta…when I made it tonight I *doubled* the pasta but made the original amount of sauce, and while delicious, it was a bit too soupy):


  • 2 boneless skinless chicken breasts (cut into small strips)
  • 16 ounces (uncooked) linguini
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 green onion (thinly sliced)
  • 2 cups heavy whipping cream
  • 2 tablespoons sun-dried tomatoes (chopped)
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • ¼ cup parmesan cheese


  1. Place chicken strips and Cajun seasoning in a bowl, toss the chicken with the seasoning until the chicken strips evenly coated with the seasoning.
  2. Cook the pasta.
  3. While pasta cooks, melt butter in a large skillet over medium heat.
  4. Add chicken and sauté the chicken for 5 to 7 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees)
  5. Reduce heat to low. Add green onions, heavy cream, cheese, tomatoes, basil, salt, garlic powder, and black pepper. Cook until heated through.
  6. Pour sauce over hot linguini and serve.

Okay, I know I haven’t posted in ages…what can I say? Spring Semester of P2 year had me rather occupied. I had loads of time to cook this summer, but I didn’t really try any new recipes, so I didn’t have any to post. But tonight, after months with no posts, I have a delicious recipe to share. It is from Cooking Light, and it is one of the best dishes I’ve ever made–I generally don’t compliment my own cooking, but I looooved this dish! And what rocks is that it was from Cooking Light…I mean, this isn’t a “health” food by any manys, but its stats are better than your average fettucine alfredo, and despite this, I still think it tasted just as good, if not better! Restaurant quality, IMO. Make it soon, you won’t be disappointed! (Well, if you are, I will be very surprised…)


  • 1 pound uncooked farfalle (bow tie pasta)
  • 1 tablespoon butter
  • 12 ounces presliced exotic mushroom blend
  • 1/2 cup chopped onion
  • 1/3 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine
  • 2/3 cup whipping cream
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh parsley
  • Minced fresh parsley (optional)


  • Cook pasta according to package directions, omitting salt and fat; drain.
  • Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
  • Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

Amount per serving (dish makes 8 servings (serving size: 1 1/4 cups))

  • Calories: 336
  • Calories from fat: 31%
  • Fat: 11.4g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 12.1g
  • Carbohydrate: 47.5g
  • Fiber: 2.3g
  • Cholesterol: 36mg
  • Iron: 2.3mg
  • Sodium: 577mg
  • Calcium: 124mg