7+ layer dip!

This was a staple growing up in our house! It's a favorite and so easy! The part about this recipe is finding the most tasty combo! I like to do it vegetarian but if you are a meat lover, add chicken/ beef/ or turkey for your 7 layer dip!

7 layer dip: {that turns into 9-10 layer dip, oops!}
-1 can of refried beans
-1 can of any beans you like {my favorite are black for this recipe}
-1 can of corn
-1/2 cup of non fat plain greek yogurt
-1/2 cup of salsa {i also liked my cilantro lime dressing instead of salsa}
-1/4 cup of chopped cilantro
-1/8 cup of green onion
-1/2 cup of cheese {i like to mix tillamock cheddar & pepper jack}
{top with lettuce last if you'd like otherwise it gets a bit wet from the other ingredients!}

let it chill in the fridge for 3-4 hours before you serve it!
serves 4-6 people

I like to serve this with rice, spanish rice or cilantro-lime rice! For the chips for this recipe i LOVE Baked Tortilla Scoop Chips or the Cheddar Baked Ruffles!

hope you enjoy!

I owe it all to Ree, the best salsa

Do you know who Ree Drummond is? The Pioneer Woman genius. I owe this recipe all to her. She is one in a million and my favorite cook! This is her recipe and it's the BEST salsa, I have ever ever made. You can use it with so many different meals, and once again you're welcome!

-1-28oz can of whole tomatoes, peeled

-2- 10oz can of rotel diced tomato and green chile mix

-1-lime• handful of chopped cilantro between 1/4 and 1/2 cup depending on your taste buds

-1/2 of a yellow onion

-1tsp of cumin

-salt and pepper to taste, I do about a half tsp of each and maybe a pinch after that

-half of 1 jalapeño, without seeds and membrane, if you're wild do a whole diced jalapeño without the seeds and membrane

-1 chopped garlic clove

Put it all in your food processor or blender and let it chill for an hour before serving! ENJOY!

Twisted Taco Soup

Twisted Taco Soup:

-1 Jennie-O breakfast sausage package
-1 packet of ranch dressing package {NOT BUTTERMILK}
-1 taco seasoning packet {whatever is your favorite}
-1 yellow onion
-1 can of corn {partially drained}
-1 can of each of the following beans {black, kidney, pinto don't doubt my combo they're the best with taco soup}
-1 14oz can of tomato sauce {generic simple brand in a can}
-1 Rotel {mild}

throw in crockpot and let it cook on low for 4-6 hours
top with cheese, greek yogurt {or sour cream} and cilantro, you're welcome!

Simply Peach Cobbler

-4 large peaches

-1/8 of a heaping cup of sugar and brown sugar

-1tsp of fresh lemon juice

-1tsp of cinnamon

-1/2tsp of nutmeg

-1tsp of cornstarch

-pinch of salt

For Topping:

-1/4 cup of all purpose flour

-1/4 of a cup of white and brown sugar

-1 tsp of salt

-1/2 tsp of baking powder

-1/8 cup of hot hot water

-4T of cold chopped unsalted butter

-3tsp of white sugar & 1tsp of cinnamon mixture {mix together}

Instructions:

Preheat oven 400• Pit, Peel and slice peaches, put in bowl, add all peaches ingredients into bowl and toss, put in baking dish and bake for 10 minutes.. (I sprayed my pan before putting peaches in, never hurts) All dry ingredients into bowl. Put the cubed butter in and mix with hands or pastry mixer, hands are better. Add the water and incorporate with a spoon, it will be sticky, that's perfect. Pull peaches out of oven and get small spoonfuls of topping and drop them throughout the peaches. They will start to feel the heat and melt a tad.. That's ok after all mixture is throughout the peaches, sprinkle sugar cinnamon mixture throughout the peaches. Put back in oven for 30 minutes or until golden brown and looks like this. Top with some whipped cream or ice cream. And there you go!

serves 4-6

The Best Chicken Salad Sandwich

the best chicken salad sandwiches...like, ever. 

-6 drumstick
-2 celery stalks
-1/4 red onion
-1 ear of corn
-1 cup of sliced grapes
-1/2 cup sliced almonds or walnuts (im more of an almond girl)
-1 lime
-1 1/2 cup of low fat mayo 
-Salt and pepper 

Preheat oven 375• salt and pepper with drizzle of olive oil on chicken legs and let them bake till golden (around 20-25 minutes) Dice up celery, onion, corn, grapes and put in bowl. Add almonds. Combine the mayo and lime and 1/4 tsp salt and pepper and incorporate with the cut up veggies and almonds. Remove skin from chicken and dice up the meat and add to the bowl with the salad. Salt and pepper to taste. For the buns, get something yummy. I got whole wheat rolls from winco that are fabulous and not just regular buns 👌 turn oven to broil and let them toast up for 2 minutes, watch them! DON'T FORGET THE BUNS haha but seriously. Perfect leftovers for lunches too. 

not yo' mamas guac

Not Yo Mamas Guac:

-2 avocados {mash to whatever consistency you enjoy}
-1/2 of a jalapeño {no seeds or membranes}
-1 lime {if it didn't have a lot of juice add another half}
-1/4 cup of finely chopped red onion
-1/2 cup of chopped cilantro
-3 Tbs of crumbled feta or cotija cheese
-1 Tbs of butter
-2 ears of corn {cut off the kernels and sauté them in the butter} 

put it all into a bowl and enjoy! goes great with enchiladas, tacos, or as dip alone!

get things straight and some pumpkin muffins

I want this to be an uplifting blog. I never want to make others feel crappy because they didn't cook at home one day. Or because you don't "bake" that often. Or you don't feel crafty enough. None of that stuff! I am here to simply share my ideas. My pictures aren't perfect. I probably have one or two kids at my feet asking me for mac & cheese because they don't want what I just freakin' cooked. All that lovely stuff. Pictures look appealing, but that isn't to say life is like this always or anything of the sort. I like to go out to eat. But with the husband in school and me working two jobs and being a mom, going out to eat isn't like it used to be and it's expensive for something I could do at home! Anyway. I just wanted to share this because I blog because I love to share recipes, not to make others feel inadequate. You are great! Here is to a super awesome pumpkin spice muffins!

Pumpkin Spice Muffins:

For the Muffins:

• 1½ cups quick oats
• 1½ cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ cup brown sugar
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• ¾ cup non fat greek yogurt PLAIN
• 2 eggs
• 2 tablespoons cooking oil

¾ cups pumpkin

• For the Filling:
• 1 (8 ounce) cream cheese {low fat}, softened
• ½ cup powdered sugar
• ¼ cup (or less) almond milk

Instructions

1. Preheat the oven to 350 and line the muffin pan with paper liners {or spray non stick cooking spray}
2. In a large bowl incorporate the quick oats, flour, baking soda, baking powder, brown sugar, pumpkin pie spice, and salt gently
3. Make a small well in the center of the dry mixture and add the greek yogurt, eggs, oil and pumpkin. Combine it all together & the batter will be super thick {perfect}
4. Spoon the batter into the prepared muffin pan evenly {fill cups pretty much all the way}
5. Bake for 15-18 minutes. A pick inserted into the center will come out clean. {adjust time as needed}
6. While the muffins bake make the cream cheese filling. Beat the softened cream cheese with the powdered sugar until smooth. Drizzle in the milk a little at a time and beat to reach your desired consistency {I like thick filling}
7. Let the muffins cool and top with frosting. BEST BREAKFAST, and snack! ENJOY!