my summer snacking obsession...

Let me start by saying, I take ZERO credit for creating this amazing recipe. The original recipe I found on Pinterest via one of my favorite foodie blogs, Smashed Peas & Carrots. As I was whipping up a batch of these yesterday, I knew I had to spread the love and post the recipe. They are just too good not to make if you are obsessed with peanut butter like I am! But be warned, these little crazy things are addictive! I won't tell you how many I ate while I was shooting these pics.

 I cannot stress how delicious these are and are so easy to make! {Even my hubs can do it!} Mixing it all up takes just a couple of minutes, then you just pop the mixture in the fridge for a while and roll into balls. You are literally 40 minutes from snacky-time heaven!

So convenient to have a little something like this on hand when I am running out the door. Keeps me from hitting a drive-thru when I just need a 'little something' to get my through until dinner time.

Ok, so here is all you need to mix of a batch of peanut-buttery bliss...

Throw it all in a bowl....

The awesome thing about this super-simple recipe? You can change it up so easily with whatever you may have on hand. Use different nut butters if you don't care for peanut butter...take out the coconut and replace it with something else as a binding agent....the possibilities are pretty endless. I think adding a few chopped walnuts would be heavenly! Hmmmm...I may try that next time!

If you want to know the calorie count, or for some other ideas for mix-ins and substitutions, visit Smashed Peas & Carrots and check out the original post on this recipe.

For a printable version of Maggie's recipe click HERE...

Well, girls I have to get out of this house before I eat every last one of these darn things! I am off to paint furniture today...and its gonna be a HOT one here in Illinois! Days like this I dream of having a pool!

it's a creamy soup kind of day...

Just sharing a little recipe love with you all...

I am crazy in love with this receipe, so try it. You will love it. I swear.

CHICKEN & WILD RICE SOUP

You HAVE to try this one...it is super easy and fast to make. I serve it with crusty french bread....so yummy on a cold day! This is one of the favorites around our house.

INGREDIENTS:

4 cups chicken broth

2 cups water

1 grocery store rotisserie chicken, shredded

1 (6.2oz) box Uncle Ben's Fast Cooking Long Grain & Wild Rice w/seasoning packet

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup all-purpose flour

1/2 cup butter

2 cups milk

DIRECTIONS:

In a large pot, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

In a small bowl, combine salt, pepper and flour. In a saucepan over medium heat, melt butter. Whisk in contents of seasoning packet. (It will be thick.) Reduce heat to low, then whisk in flour mixture by a little at a time, to form a roux. Whisk in milk, a little at a time, until smooth. Cook until thickened - about 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Enjoy!

sweet potaotes + pecans = heaven

I am gearing up for Thursday...I will creep out of bed extra early that morning to start the turkey and all the yummy goodness that goes along with Thanksgiving. I love this time of year. Comfort foods...seeing my nieces and nephews...all the boys playing the annual family football game...its just a good old fashioned Holiday around here!

So that is why I need to share this recipe. Try it. Your guests will LOVE it. As in freak-out-when-they-take- the-first-bite-and-insist-on-the-recipe-so-they-can-claim-it-as-their-own - kind of love it.

I am not sure what kind of magic happens in that oven of mine....but when I combine some of this:

 with these:

and a little bit of this:

It comes out to be the most AMAZING creation ever known to grace a Thanksgiving table.

Here is the receipe.

MARY'S SWEET POTATO CASSEROLE

4-5 sweet potatoes

1/2 cup white sugar

2 eggs, beaten

1/2 teaspoon salt

4 tablespoons butter, softened

1/2 cup milk

1/2 teaspoon vanilla extract

 topping:

1 cup packed brown sugar

2/3 cup flour

6 tablespoons butter, softened

1 cup pecans, choped

                       

Wrap each sweet potato in foil. Bake at 400 degrees for 1 - 1 1/2 hours. When soft, remove from oven and let cool. Unwrap, and they will mush right out of their skins.

In a bowl, combine sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 baking dish.

In a bowl, combine sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle over sweet potato mixture.

Bake at 325 degrees for 30 minutes, or until the topping is golden brown.

ENJOY!

its a slow cooker kind of day...

Its a cold, rainy day here in the Midwest today.

I am going to have this simmering in my crock pot today...so thought I would share.

Quite possibly one of the best soups I have ever had.

Seriously.

And it makes your house smell fabulous!

This is super easy to make, but I admit...

I sometimes use a rotisserie chicken from the grocery store if I am in a hurry.

CHICKEN TACO SOUP

1 lg. onion (chopped)

1 (16 oz) can chili beans

1- (15 oz) can black beans

1 (15 oz) can corn, drained

1 (8oz) can tomato sauce

1 (12 once) bottle of beer

2 (10 oz) cans diced tomatoes

1 (8 oz) can diced green chilis

1 (1.25oz) taco seasoning

3 boneless chicken breasts

shredded cheddar cheese

sour cream

tortilla chips

Place onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in your slow cooker.

Add taco seasoning and stir.

Lay your chicken breasts on top of the mixture, and press down until they are covered.

Set your slow cooker on low...and cook for 5 hours.

Remove Chicken breasts and shred with 2 forks.

Return the shredded chicken to the soup and stir.

Cook for 2 more hours on low.

Serve with shredded cheese, sour cream and crushed tortilla chips.

~ Enjoy! ~