Apple Nachos

Apple Nachos

Apple Nachos

Apple Nachos

This recipe is the dessert version of nachos.  With apple slices, peanut butter, melted chocolate, and assorted toppings; it is sure to bring a smile to everyone’s face.  I love this recipe as a family treat or as a great dish to take to a party.  


  • 3- Apples- Whatever kind you like will work.  I used honey crisp.
  • 3 TBSP- creamy peanut butter
  • 3 TBSP- chocolate chips
  • 1 tsp- vegetable oil
  • 1/4 C.- shredded coconut
  • 1/4 C.- sliced almonds


  • Slice the apples into thin slices
  • Layer the apple slices on a plate
  • Place the peanut butter into a microwave safe bowl 
  • Heat in the microwave, stiring every 10-15 seconds.  When the peanut butter becomes thin, drizzle it over the apples
  • Place the chocolate chips and vegetable oil in a seperate microwave safe bowl and repeat the microwave process until the chocolate is thin 
  • Drizzle the chocolate over the apples
  • Layer the shredded coconut and sliced almonds on the apples


Apple Nachos

This is a recipe that can be altered to your liking.  Some variations of this recipe that I have tried include:

  • caramel sauce
  • other nut butters
  • chopped peanuts
  • craisins
DIY, Recipes

Everyone Can Use Some Extra ‘Dough’ During the Holidays.

Give a little extra ‘dough’ this year…Cookie dough that is.

cookie dough log gift wrapped with a tag

I love giving homemade gifts during the holiday season. To me, a homemade gift tells a person that you care about them enough to take time to create something special. Another benefit is that you can give a great gift without spending a lot of money. I do, however, try to ask myself one thing before making gifts…

Will someone actually want this?

Well, when it comes to sweets, the answer always seems to be YES! Cookies are a crowd favorite, but there are a few things I love about giving cookie dough, instead of baked cookies.

  • First is that the recipient does not have to use it immediately. With baked cookies, they have to be eaten within a few days. With dough, if they don’t plan to bake the cookies that week, it can be placed in the freezer for up to 8 weeks and still bake perfectly.
  • The second thing that I love about giving dough is that the recipient gets to be the one to fill their home with the delicious scent of freshly baked cookies. YUMM!
  • Finally, if they are not a ‘cookie person’ (not sure why I would be friends with a person like that…) the dough can easily be passed along to someone else that would enjoy them. As long as someone gets joy out of the melty, googy chocolate chip cookies, that it all that matters.

Check out the super easy instructions (with images) below:

  1. Mix your cookie dough according to the recipe. If you don’t have a cookie recipe that you are in love with, you can use this chocolate chip cookie recipe. This recipe yields 24 cookies, so I was able to split the dough into 2- logs that each will yield one dozen cookies.
raw cookie dough in mixer

2. Be sure to chill the dough. I recommend removing the dough from your mixing bowl before chilling, otherwise the cold mixture is very hard to scrape out of the bowl. I took my room temp dough ball and wrapped in it plastic wrap before placing in the fridge.

chilled cookie dough

3. Once the dough has chilled for the appropriate amount of time, you can now roll it into logs.

4. Take the dough logs and wrap them in parchment paper or freezer paper. Make sure that there is enough to cover the ends as well.

5. Wrap the dough logs in a decorative paper of your choice and tie the ends with ribbon. Be sure to add directions for baking along with the dough!

Sample instructions to print for your gift tag:

Chocolate Chip Cookie Dough

Yields: 12 cookies


  • Keep the dough in the refrigerator until ready to bake.
  • Preheat oven to 350 degrees.
  • Line a cookie sheet with parchment paper.
  • Cut the dough into 12 equal slices.
  • Place slices of dough 1 inch apart on the cookie sheet.
  • Bake for 10-12 minutes (or until the edges are golden and the tops are no longer glossy).

**Note: Dough can be frozen for up to 8 weeks if you are not ready to bake the cookies!  Simply allow the dough to thaw in the fridge before baking. **



Chocolate Chip Cookies

Ingredients and mixer for cookies
close up of some cookie ingredients
adding flour to mixer
Slowly adding the flour.
dough is finished.  Just need to add the chocolate chips
After all of the flour is added. All that is left is to add the chocolate chips!
cookie dough finished mixing
All Done! Now into the fridge for at least 2 hours before baking.


freshly baked cookies

The recipe and image of final product is originally from


SERVINGS: 24 COOKIES; prep time: 15 MINS; chill time: 2 HRS;
cook time: 15 MINS


  •  1/2 cup unsalted butter, melted
  •  1/3 cup granulated sugar
  •  1/2 cup light brown sugar, packed
  •  1 large egg
  •  1 teaspoon vanilla extract
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1 1/2 cups all-purpose flour
  •  1 1/2 cups chocolate chips (semi-sweet or milk…I use milk)


***This dough requires chilling***

  1. Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth.
  2. Mix in egg and vanilla extract and mix on medium speed until combined.
  3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
  4. Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
  5. Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
  6. Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy.
  7. Let cool on the cookie sheets at least 10 minutes before removing.

What I love most about this recipe is the massive amount of chocolate chips it calls for. I usually find myself adding more chocolate chips than a recipe calls for, but not with this one!

ranch pretzels with dill

Ranch Pretzels with Dill

Ranch Pretzels with Dill

ranch pretzels with dill
ingredients for ranch pretzels

Total time 40 minutes (bake time 35 minutes)


  • 1- 15-16 oz bag pretzels of choice
  • 1 package dry ranch mix 
  • 3/4 C. vegetable oil
  • 1 TBSP dill
  • 1 tsp garlic powder


  • Preheat Oven to 250 degrees F
  • Place pretzels in a mixing bowl
  • drizzle the oil over the pretzels
  • stir until pretzels are evenly coated
  • Sprinkle the dry ranch powder, dill, and garlic on the pretzels
  • Stir again until evenly coated
  • dump pretzels in a single layer on a sheet pan
  • Bake for 15 minutes
  • Stir pretzels
  • Bake for an additional 15 minutes

Greek Yogurt Fruit Dip with Apples

Greek Yogurt Fruit Dip

Greek Yogurt Fruit Dip

I love simple recipes that require very little time and effort; yet taste amazing!  This is one of those recipes!

greek yogurt fruit dip
cool whip, greek yogurt, instant pudding mix


  • 1- 2lb tub Cabot Greek vanilla bean yogurt
  • 1- 8 oz package lite cool whip
  • 1- 3.4 oz package instant french vanilla pudding


  • In a large mixing bowl, combine the greek yogurt and cool whip. Stir until well mixed
  • Add all of the instant pudding powder to the yogurt/cool whip mixture.
  • Stir well.
  • Refrigerate until ready to use.
  • Lick the spoon (optional).

***Tip: Save the yogurt and cool whip containers to use if you plan to package the dip up to take somewhere. 

apple dipped in fruit dip

This fruit dip is perfect for any type of fruit, but I especially love it with strawberries or apples. You can serve vanilla wafers or graham crackers to dip in it as well.


Easy Peel Hard Boiled Eggs

My family goes through a lot of hard boiled eggs.  They are such an easy grab-and-go snack.  Plus you can use them to whip up a quick batch of deviled eggs….yum!

There is nothing more frustrating than going to peel the first egg from a batch and you are stuck peeling every little piece of shell off.  Not only does it then take forever to peel them, but you are also left with a bunch of sad looking eggs with pieces missing.

If this sounds familar to you, well, then keep reading!  I have finally found a method that makes peeling my eggs easy.  Every. Single. Time.

EASY PEEL Hard Boiled Eggs

  1. Fill a pot of with enough water that your eggs will be completely covered once they are added.
  2. Place the pot on the stovetop, set on high, with a lid and bring the water to a boil. **NOTE:  keep checking to see if you water has started to boil so that it doesn’t boil out and over.
  3. Once the water has come to a rolling boil, GENTLY lower your eggs into the boiling water. **NOTE: if your egg has even the slightest crack (or if you don’t lower them gently) you can expect some of the egg white to leak out of the egg.  This usually happens to one of my eggs, but I don’t mind.  They are all still super easy to peel.
  4. Once you have all of the eggs in, lower the temp (to medium or medium-low).  Make sure that the water continues to gently boil the entire time.
  5. Set a timer for 12 minutes.
  6. While you are waitng for 12 minutes to pass, fill a large bowl with ice water.  I don’t just mean cold water.  Place a handful or two of ice in a bowl and add nice cold water.  This will be where your eggs go IMMEDIATELY after they are done boiling.
  7. When your timer goes off, quickly remove the eggs from the boiling water and add them directly to your ice water.  Stir the eggs in the ice water for a moment and make sure that there is enough water to submerge all of the eggs.
  8. Let them sit in the water for 5 minutes.
  9. Peel immediately.  **Remember to smile as the shell just falls off!

I promise to add pictures to this post soon!  I will take some the next time I make a bunch!


Shrimp and Sausage Old Bay Foil Bakes

Shrimp and Sausage Old Bay Foil Bakes




  • 12 oz- sausage- 4 links (we got cajun spiced)
  • 1 lb- medium peeled shrimp- raw- frozen
  • 3 ears- Corn *also got these in a CSA…just not this weeks!
  • 4- medium potatoes *from CSA
  • 2 TBSP- lemon juice
  • 2 TBSP- Old Bay Seasoning (or cajun)


Prep Time: 15 minutes; Oven Time: 15 minutes

Yields: 4 large servings

  1. Preheat oven to 375 degrees F
  2. Set shrimp out 10-15 minutes to begin thawing
  3. Cut potatoes into bite-sized pieces
  4. Cook potatoes until they are easily pierced by a fork, but still firm. I steam them on the stovetop.  *NOTE- you do not need to precook the potatoes, but we found that they are always the last to get done if you do not.
  5. Cut sausages into coin shaped pieces
  6. Cut corn on the cob into 4 pieces (in half and then half again).  BE CAREFUL not to cut yourself!
  7. Place corn pieces, potatoes, sausage, and shrimp into a medium-sized mixing bowl.
  8. Pour lemon juice and seasoning over the ingredients
  9. Mix until everything is evenly coated
  10. Disperse the ingredients onto 4 pieces of aluminum foil.
  11. Wrap each meal up so the juices don’t leak and place in the oven (directly on the rack).
  12. Cook for 15 minutes.
  13. Open and Enjoy!


Taco Pepper Poppers

Yummy Taco Pepper Poppers 

Pepper Poppers

This recipe reminds me of stuff peppers, but made into a snack or appetizer size.


  • 20 Small (bite-sized) Assorted Peppers- *From CSA
  • 6-8 Roma Tomatoes- *From CSA
  • 1lb- Ground Turkey
  • 1 clove- garlic minced
  • 1 onion- sweet- chopped *From CSA
  • 1 package- Taco Seasoning
  • 1 cup- Cheddar Cheese- shredded
  • Sour Cream for dipping (optional)


Prep time: 25 minutes; Oven time: 15 minutes

Yields: 40 poppers

  1. Preheat oven to 375 F
  2. Place a pot of water on the stove and bring to a boil.
  3. Cut the tops off of the tomatoes and peppers
  4. Cut the peppers in half to make boats (see image).  Place the peppers on a foil lined sheet pan.
  5. Once your water is boiling, place tomatoes in.  Keep tomatoes in the water for 2-3 minutes (until you see the skin start to split and wrinkle.
  6. Remove the tomatoes and place them in a bowl of ice water to cool them.
  7. Remove the peels and chop the tomatoes
  8. Place onions, garlic, ground turkey, and tomatoes in skillet.
  9. Cook over medium until turkey is browned and onions have softened.
  10. Add taco seasoning and simmer on low for 10 minutes.
  11. Scoop turkey mixture into pepper boats.
  12. Place pepper poppers into the oven.  Bake for 15 minutes (or until peppers have reached your desired ‘doneness’…I like mine a bit crunchy)
  13. Take peppers out of the oven and garnish with cheddar cheese and sour cream.

**I left my sour cream in a container on the side for dipping.  If you would like to drizzle the sour cream over your poppers, simply mix a small amount of water with your sour cream to thin it.




Yogurt Drops- (yogurt without the mess!)


All you need is a container of your child’s favorite yogurt, a sandwich bag, a sheet pan, and parchment paper.

  1. Scoop a container of yogurt into a disposable sandwich bag.  Try to keep the yogurt down in one corner.
  2. Line a sheet pan with a piece of parchment paper.
  3. Cut a SMALL corner off of the sandwich bag.  If you go too big it will just run out of the bag.  Start small and make the cut bigger if you need to.
  4. Go crazy squeezing dots on your pan.  Mine are not all perfect in size or shape.
  5. Pop the dots in the freezer for an hour or so and then scrape them off and transfer them to a baggie for easy access.

I usually have a baggie of these in my freezer at all times.  They are perfect for when my little is ready for food, but I don’t have food prepared yet.  She will sit content in her high chair munching on these while I make her dinner.