Food, Fun & Fotography

Chocolate Dipped Peanut Butter Ritz, Pretzel Rods and Brenna Bars, oh my!

The girls and I set out to make some yummy treats today.  I made 3 different things with Almond bark and we kind of went back and forth so I hope you all can follow along.

Ok, first is my utmost favorite “cookie” at Christmas.  I started making these a few years ago, I have no idea who or what gave me the idea for this.  If it was you, thank you!  These are so so so simple and so so so nummy.

First gather your ingredients.

This recipe isn’t really a recipe.  I don’t have the exact count of what you need.  I just keep making ritz until the chocolate almond bark is gone.

1 box of Ritz…the snowflake ones work the best.
Peanut Butter
1 block of Chocolate Almond Bark

Take the ritz and make peanut butter sandwiches with them.  Use a good amount of peanut butter, you want the ritz to stick together good.

I line them up on parchment paper.

Then melt your almond bark.  I use a low rectangular rubbermaid.  Melting directions are on almond bark package.  I usually do it about 2 minutes, then stir and put it in for another 30 secs.

Then dip these babies into the melted almond bark.  I use tongs.  Make sure you tap the tongs a few times to knock the excess chocolate off the ritz.

Put them back on the parchment paper after dipping.  Add some sprinkes and let them harden.


We also dipped pretzel rods.  I put some melted almond bark in a tall skinny cup, dipped, sprinkled then layed on the paper to harden.

And finally, the yummy Brenna Bars as we call them.  She makes these every year and they are really simple enough that she can practically do them by herself.

Gather the ingredients.

**Disclaimer**  We only made half a batch.  I will give the instructions for a full batch.

2 1/2 cups Peanut Butter Cap’n Crunch
2 1/2 cups Rice Krispies
2 1/2 cups Mini marshmallows
1 Block White Almond Bark
(We also used pink sprinkles, totally optional)

Mix together all the dry cereal and marshmallows.  Melt almond bark, pour over cereal and mix together. 

Spread them out on a greased cookie sheet.  Refrigerate for 1 hr.  Break apart and enjoy!

So there is my Almond Bark marathon of goodness.  Enjoy!


Pizza Night!

I didn’t really start this blog at the best time. Drew flew home for his grandma’s funeral so he is gone for the week. I am a little tired, worn, not feeling the best (bad cough and no voice right now).  I spent the day with my Moe at her field trip. She got to do this.

and this.

That’s a pretty good day.  🙂

But I promise, this weekend I will feature the most fabulous, easiest ever christmas treat. I wait all year to eat them. I make them and within 3 days, the whole batch is gone. They.are.that.good! Then I plan on a yummy crockpot roast on Sunday. Drew gets home that day so we will see how it goes.

Ta-ta for now.

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A Beautiful Day.

This is how we spent Sunday. Relaxing.

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A No Where Near Lowfat Dish

I was mulling through my pantry yesterday looking for something to make.  I didn’t want to go to the store and I didn’t make any meals plans.  I had most of the ingredients for this on hand, and what I didn’t have I substituted.  I found this in a magazine, it was a knock off from a dish at Chilis.  **Warning**  I normally don’t cook this high in fat but well, sometimes its worth it.  Drew took a bite and muttered “wow!”.  ‘Nuff said.

Bayou Chicken Alfredo

12 oz Penne
3 Tbsp Unsalted Butter
1 Tbsp Flour
1 1/2 Cup Half & Half
1/2 Grated Parmesan
Salt & Pepper
1 Lb Boneless Chicken Breasts
2 Tomatoes Diced
1 1/2 Tbsp Cajun Seasoning
2 Tsp. Vegetable Oil
1/4 Tsp Cayenne Pepper

Cook your Penne according to box.  I use whole wheat.  Gotta get some healthy in there somehow.

Melt the butter over medium in saucepan.  Add flour and whisk for one minute.

Add half & half.  I didn’t have any of this but I had heavy whipping cream.  So I substituted using half milk and half heavy whipping cream which is pretty much the same thing.

Stir until thickened, about 6 minutes.  Remove it from heat and add the parmesan. 

Add salt and pepper to your liking and cover and set aside.

While your sauce is cooking, start on your chicken.  I used 2 chicken breast and it was plenty for the dish.  I placed them in a plastic bag and pounded with a rolling pin till they were about 1/2 inch thick.

I then took them out and rubbed the cajun spice all over them.  I was out of cayenne pepper but after trying it without, I prefer it.  It was good but not too spicy for the kids.  Heat up the oil in a sauce pan over med heat and cook the chicken about 8 minutes per side.

You can always grill the chicken to save on some fat. I did it this way for the first time and it was so much more nummy.

Drain your noodles and pour into a large bowl.  Then take your chicken and slice into thin strips.

Toss your sauce with the pasta and then top with the chicken.  You can also add the diced tomatoes to the top for some crunch and color.  I had tomatoes but by the time this was all done, so was I and I wanted to eat.  Lazy, I know.

Ta Da, the final project!

It was YUM-O.  And now I have leftovers for the girls and I for dinner tonight since Drew is gone. (his flight was canceled due to fog, so he is sitting in Santa Barbara Airport…how fun!)


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My First Food Post!

I wanted to share this easy peasy recipe for blueberry muffins.  By baking them tonight, I can be more lazy in the morning since my helper (Drew) will be flying out and not here to help make breakfast and pack the kids lunches. (Be safe, hun!)

Ok, so I know I said this was a photography blog.  But I actually thought of this blog as I was putting these in the oven.  So no step by step photos for this one.  But really, its easy…just mix it and pour into a muffin pan.  So here goes!  Drum Roll Please!

My super easy peasy blueberry muffins

2 1/2 Cups Pancake Mix
1/2 Cup Sugar
1 egg
2/3 Cup Water
1/4 Cup Canola Oil
1 1/2 Cups Fresh or Frozen Blueberries

In a large bowl mix together the pancake mix and sugar.  I use bisquick as this is a staple in my house, so I always have it on hand.  I am sure there are other recipes that are more “homemade” than using bisquick but this one works great for me!  In another bowl, whisk the egg, water and oil.  Stir the mixture into the dry mix.  Fold in the blueberries.  I normally use frozen, because again, I always have them in the freezer.  Once in a while I will use fresh.

Bake at 400 degrees for about 15 minutes.  Tops will be golden in color when they are done.


If you make any of the recipes I share please let me know what you think.  I am always tweaking them and would love to hear about any changes.  Next time I am going to substitute apple sauce for the oil and see how they come out.


Welcome to My World!

I wanted to start a food blog to share my love of cooking with friends.  I always get asked for my recipes and thought a blog would be the perfect place to show them off.  Not all recipes are my creation, I have collected them over the years and tweaked them to be mine.  I will try and post where I orginally got them if I can remember.  I am also going to take you thru all the recipes with photography.  So dig in and try something new!