Walking S’mores


Some people call these “Campfire Cones” but we do them on a grill so I call them Walking S’mores. I’m actually not a HUGE fan of S’mores because they’re SO messy and usually there’s SO much more marshmallow than chocolate, right? So when I saw these, I just HAD to try them. And I’m SO glad I did. They’re FANTASTIC! Less mess and very individual! Try this fun twist to the traditional S’more this Holiday weekend and EVERY weekend! They can be made on the grill, campfire, or even in the oven.


Waffle Ice Cream Cones

Topping Ideas: Marshmallows, Reese’s Peanut Butter Cups, Kisses, Rolos, Butterscotch Chips, Chocolate Chips, Bananas, Raspberries, Strawberries, Pineapple, Chopped nuts, Rice Krispies, etc.

Fill a cone with desired amounts of marshmallow and toppings. (less than you think, probably) Wrap each cone with foil. Place over the campfire for about 5-7 minutes, on a heated grill for 6-8 minutes, or in the oven at 375 degrees for about 7-8 minutes until toppings are melted. Then just enjoy the taste of summer…a “Walking S’more” kinda! ha-ha.





Someone told me about “Brookies” awhile ago and I thought…how can I NOT try these?? One, because of the name. Two, because Brookies are both BROWNIES and COOKIES! What?? Well I started investigating, and all the recipes I saw were a little complex for my busy life, so I Brook-ified them! I must say, now they’re amazing AND easy!

If you can make cookies (and even if you can’t!) you can make these. Really easy and SO GOOD!  You can take these short cuts or do the two parts from scratch. Whichever you prefer. It will still be fantastic!


Bottom layer

1 box (19.5 oz) fudge brownie mix

Prepare batter as directed with eggs, oil, water, etc.



Top layer

1 roll refrigerated chocolate chip cookie dough

Vanilla ice cream, if desired (and why wouldn’t it be?)


  1. Heat oven to 350°F (325°F for dark pan). Spray 13×9-inch pan with cooking spray. Make brownie mix as directed. Spread batter evenly in pan.
  2. Put cookie dough in a thin layer over brownie layer. (dough will spread during baking to cover top.)
  3. Bake 20 to 25 minutes until cookie topping is deep golden brown and toothpick comes out ALMOST clean. (goo is good!)
  4. Top with ice cream. (of course)



Mother’s Day Grilled Chicken Salad



This is my MOST FAVORITE meal. And when your kiddos help make it for Mother’s Day…it is even more fantastic. Hey…and the men get to grill!!


1/2 boneless chicken marinaded breast (per person)

1 1/4 c salad greens (per person)

1/4 c washed & sliced strawberries (per person)

poppy seed dressing

sliced almonds or chopped pecans



1/2 cup lime juice (lemon is okay if lime is unavailable)

2 tsp thyme

1/2 cup honey

2 TBS olive oil


Grill chicken until fully cooked, but not dried out. Meanwhile, put tossed green salad on individual plates (bagged salad works fine) and add sliced strawberries. Then, slice grilled chicken in strips and lay on salad. Top with dressing and sprinkle with almonds OR pecans.

Monster Cookie Makeover



We LOVE monster cookies and now we can have them without the guilt! And seriously after having these, we may never go back to the original. They’re YUMMY! They’re flourless, so you could make them totally gluten-free with a few tweaks.



1/4 cup melted butter

1/4 cup Baking Blend (either Truvia or Stevia)

1/4 cup Brown Sugar Blend (either Truvia or Stevia)

3/4 cup Natural Peanut Butter

1 tsp vanilla

2 eggs

1/2 tsp salt

1 tsp baking soda

2 1/4 cup Oatmeal

1/4 cup dark chocolate baking m&ms

1/4 cup chocolate chips


Pre-heat oven to 350

Melt butter and add to baking blend and brown sugar blend in large mixing bowl

Add peanut butter, vanilla and eggs and mix until blends are dissolved

Add salt, baking soda and oatmeal and stir until dough forms

Mix in candy and chocolate chips

Drop by the tablespoon on a cookie sheet

Bake 8-9 minutes or until edges get lightly browned

Cool 2 minutes or until set and transfer to cooling rack


Super Simple NOT-so-Sloppy Joes


21ef09cd-197e-4612-8fed-46585c5be50bYou may have made our Super Simple Sloppy Joes before, but there’s a way you can make them be “not-so-sloppy” Joes! This is SO GREAT!

The Inside:

4 pounds ground beef

1 tsp onion powder

1 (14oz) bottle of ketchup

1 cup water

1/2 cup celery (I skip)

1/4 cup lemon juice

2 TBS brown sugar

1 TBS salt

1 TBS Worcestershire sauce

2 tsp vinegar

1/2 tsp dry mustard (or regular).

The Outside:

2 (8 ounce) cans refrigerated crescent dinner rolls

1 egg, beaten

1/2 – 1 cup Panko bread crumbs

The Inside:

  1. Brown ground beef (this is where I sprinkle on a little onion powder) until all meat is cooked. Drain off excess fat.
  2. Add all other INSIDE ingredients. Simmer covered 30 minutes.

The Outside:

Heat oven to 375.

Take crescent rolls and unroll dough; separate into rectangles. (not triangles!) Press perforations to seal. Place a couple tablespoons of joes on the center of each square. Fold dough over, forming triangles. Press edges together to seal. With fork, poke small holes in tops for steam to escape.

Place on un-greased cookie sheet. Brush with egg then pat panko crumbs onto dough.

Bake 11 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Chocolate Covered Banana Bars


If you get tired of making banana bread and need something else to do with those aging bananas, I’ve got the solution. These are moist & yummy bars that can feed your entire office. ENJOY!


1 1/2 cups sugar

1/2 cup (1 stick) softened butter

2 eggs

1 cup sour cream

3 large ripe bananas (mashed)

2 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp salt

2 cups chocolate chips

1 tub chocolate frosting


In large mixing bowl, cream together sugar and butter until light and fluffy.

Add eggs 1 at a time, beating well after each addition. Stir in 1 cup sour cream until well blended. Add bananas and vanilla. Mix well.

Mix together flour, soda and salt. Add dry ingredients to creamed mixture and stir until thoroughly combined.

Fold in chocolate chips.

Spread into greased and floured sheet cake or jelly roll pan.

Bake in preheated 375-degree oven for 20-25 minutes or until center springs back when touched. Cool then frost.

Stuffed Acorn Squash

IMG_20180402_191817I’ve been trying something that I know others have had great success with. Avoiding sugar and pasta, etc. I tried this recipe and just fell in love with it. I wasn’t going to pass it on because it’s “diet food” but it’s so delicious, I had to!


  • 1 large acorn squash
  • 1 lb LEAN ground beef
  • 1 medium onion
  • 1/2 sweet pepper (I used Enjoya…my new favorite!)
  • 1 apple, any variety
  • 2 slices bacon
  • 1 tsp pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 tsp nutmeg
  • Honey


Preheat oven to 375º. Line a baking sheet or dish with parchment paper,

Cut the squash in half and scoop the seeds out. Place on the baking sheet and roast until the flesh is tender, approximately 45 minutes. Remove and allow to cool to the touch.

Meanwhile, dice the apple, pepper and onion. Cut  bacon into pieces. (I actually use scissors)

In a large skillet over medium heat, cook the bacon. Add the onion and pepper and cook for 5-10 minutes. Add the apple and cook for another 5-10 minutes. Add the ground beef and brown. (I use super lean, so I don’t need to drain…use your best judgement) Add all spices and stir to combine.

Scoop out some of the flesh of the squash and mix into the beef.

Fill the squash shells with the beef mixture. Drizzle with a touch of honey.

Return to the 375º oven and bake another 15 minutes until everything is heated through.