March 1, 2016

Easy Fajita Chicken Bake

3-4 boneless skinless chicken breasts
1-2 tsp. taco seasoning
2 bell pepper in assorted colors, thinly sliced
1 red onion, peeled and thinly sliced
1-2 TBS olive oil
1/2 cup shredded cheddar or mexican blend cheese


  1. Trim the chicken breasts then lay them in a single layer in a glass baking dish. (Like a 2 quart pyrex)
  2. Sprinkle the taco seasoning over the top of the chicken breast to taste.
  3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
  4. Drizzle the olive oil over the peppers and onions.
  5. Sprinkle cheese over the top.  Bake at 375 degrees F. for 35-45 minutes or until chicken is cooked and juices run clear.  Serve with taco shells, sour cream etc. 
From the Pinning Mama

February 23, 2016

Salted Carmel Brownie Bites


1 box brownies (for a 9x13 pan) + ingredients from back of box
35 Rolos
12 ounces chocolate CandiQuik
sea salt 
  1. Make the brownies according to the 2 egg directions on the back of the box. Bake and cool completely.
  2. Cut the brownies into 35 small squares. Place a Rolo on each square. Wrap the brownie around the Rolo and form into a ball. Place on a wax paper covered baking sheet. Refrigerate the bites for about an hour.
  3. Melt the chocolate in the microwave. Dip the brownie bites in the melted chocolate, place on wax paper, and sprinkle with sea salt. (Work with just a couple at a time).  Makes 35 brownie bites. 
From Annette & Inside BruCrew Life

February 18, 2016

Creamy grape salad

1 (8 oz) package cream cheese, softened
1 cup sour cream (8 oz)
1/3 cup sugar
2 tsp. vanilla extract
2 pounds green seedless grapes
2 pounds red seedless grapes
3 TBS brown sugar (optional)
3 TBS chopped pecans (optional)

1.  In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. 

2.  Transfer to serving bowl if desired and cover and refrigerate until ready to serve.  If desired, sprinkle brown sugar and pecans on top of salad just before serving.

Yield about 24 servings.

From Taste of Home