Cherry Crisp (5 ingredients)

My husband sent me a recipe on FB that someone else had posted.  If you know my husband, that is somewhat comical.  So, with his request, I made it...TWICE this week.  So simple, so yummy.

1/2 c butter (I used cold, cut into small pieces)
1 c brown sugar
1 c flour
1 c oatmeal (I used old fashioned once, and quick cook once...I preferred the old fashioned)
1 can cherry pie filling
(vanilla ice cream)

Mix the first four ingredients together, until crumbly.  Press half of the mixture into a pie plate.  Add can of cherry pie filling on top of that.  Crumble remaining mix over the top.  Bake at 350 degrees for 30 minutes.  Spoon into bowls while still warm and top with vanilla ice cream. 

Crockpot Pork Tenderloin (only 4 ingredients!)

This pork tenderloin was so easy and so yummy.  My 6 year old, who isn't a big meat fan, had seconds and thirds.

2 pounds of whole pork tenderloin
1 can of cream of mushroom soup
1 can of golden mushroom soup
1 can of french onion soup

Place tenderloins in crockpot.  In bowl, whisk together the 3 soups.  Pour over tenderloins.  (DO not add water)

Cook, on low, for 4 to 5 hours.  Remove & slice.  The soups make a delicious gravy over mashed potatoes or buttered noodles.

Andes Brownies

I made these on St. Patrick's Day when we had dinner at our friends' house (the highlighted post is from her & her sister in law's blog, Scrappy Love...check it out!)  I used the Andes Baking Chips as garnish on my "Shamrock Shakes", but because it was only used as garnish, I had about a half bag left over.  So, today, Ellie & I made some delicious brownies!

box mix brownies for 9 X 13 pan (or homemade...but you know me, I "keep it simple")
1/2 tsp mint extract
leftover Andes Baking Chips

Prepare box mix according to directions (adding eggs, oil, water accordingly) and also stir in the mint extract

Bake according to directions

Immediately after the brownies are out of the oven, sprinkle Andes Baking Chips over the top.  Let cool completely so that Baking Chips harden.  Enjoy!

White Pizza Dip

My sister made this last month for a family get together.  It was SOOOOO yummy.  Yesterday I had my "Biggest Loser" results party/potluck, so I made this into a healthy recipe, using whole wheat french bread and fat free cheeses/sour cream.  Those that ate it seemed to enjoy it.  Today, I brought the leftovers to work, and everyone loved it.  Definitely a "make again" recipe.  (I forgot to take a picture, so if you want to know what it looks like, take a peek here.) 


1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 container (16 oz.) sour cream (I used fat free)
1 cup (8 oz.) ricotta cheese (I used fat free)
1 cup shredded mozzarella cheese (I used fat free)
1/4 cup (1 oz.) chopped pepperoni (I used the mini ones and left them whole)
1 loaf Italian or French bread, sliced (I used whole wheat)

Preheat oven to 350°. In shallow 1-quart casserole, combine Lipton Recipe Secrets Savory Herb with Garlic Soup Mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni. Sprinkle with remaining 1/4 cup mozzarella cheese. Bake uncovered 30 minutes or until heated through. Serve with bread.  (I actually made mine in a mini crockpot instead)

Cheesy Garlic Chicken

This was REALLY good.  My 6 year old, who is not much of a meat eater, had 4 helpings.  I found the recipe on the back of the Lipton packet.

 CHEESY GARLIC CHICKEN



4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

1 medium tomato, coarsely chopped (I used a can of Petite Diced)

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

1/3 cup water

1 Tbsp. Olive Oil

1 cup shredded mozzarella cheese (about 4 oz.)

1 Tbsp. grated Parmesan cheese

(Next time I think I will also add some quartered artichoke hearts)

Preheat oven to 400°. In greased 13 x 9-inch baking dish, arrange chicken and top with tomato.  In small bowl, blend Savory Herb with Garlic Soup Mix, water and Olive Oil. Pour over chicken.  Bake 20 minutes. Top with cheeses and bake an additional 5 minutes or until cheese is melted and chicken is thoroughly cooked.

Pancake Squares

Thanks again Pinterest for providing my family with another "keeper".  Not sure I will EVER make regular pancakes again.  The possibilities are endless!

I ended up doubling the recipe below to fit a 9 X 13.  I sprinkled blueberries on one third, left one third plain and added sliced bananas & chocolate chips to the final third.

HERE is the original recipe found at Big Red Kitchen.

3/4 cup milk (I used skim)
2 Tbl melted butter (I always use salted)
1 large egg
1 Tbl sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt

Preheat oven to 350°. Lightly grease an 8×8 baking dish. In a large mixing bowl, whisk milk, butter and egg.  Then add sugar.  Gradually add the flour. Stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6.

We cut it into squares and topped with butter & syrup.

(Big Red Kitchen also has a Baked Cinnamon Roll Pancake that looks AMAZING)

Thick and Chewy M & M Cookie Bars

These were so delicious!  Thank you pinterest, once again.  Here is where I found them.  LOVING her blog and found some other recipes I might try as well.

2 1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
12 TBL butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 tsp vanilla
 1 (12oz) bag M&M's, divided  (I may use less next time...maybe 1/2 a bag to 3/4 of a bag)

Combine flour, salt & baking soda.  Set aside.

Add sugars to melted butter.  Add eggs & vanilla.

Add flour mixture to butter mixture.  Do not over mix.  Fold in 1/2 the M & Ms.  Pat into a 9 X 13 pan (sprayed with cooking spray).  Top with remaining M & Ms, pressing them in slightly.

Bake at 325 for 24 to 28 minutes.  Cut into bars when cool.

I will definitely make these again!  I am thinking about making individual servings in mini muffin tins topped with a little buttercream frosting for a school treat for my girls.  I'll let you know if I do and if they turn out!