Throwback: No Bake Peanut Butter Pie

My Daughter and I- No Bake Peanut Butter Pie

We just made this delicious recipe again, this time for Travis’ birthday! It’s become one of our absolute favorites- definitely worth a try!


Is it Monday already? The weekend just flew by didn’t it? We had a good one, what about you? Our fun started on Friday when Jordan and I headed to San Diego for the day to tour a college and then spend the rest of the afternoon and evening in Little Italy. So fun. Between parties, BBQ’s, and beer tours; we were on the go the rest of the weekend.

I made this pie the other day to take to Bible study and it was so good. Creamy, rich and very easy. I got the recipe from Allrecipes and I made a few minor changes.

My Daughter and I- No Bake Peanut Butter Pie 2

No Bake Peanut Butter Pie

1 (9 inch) prepared Oreo Cookie crust

1 (8 ounce) package cream cheese, softened

1 cup creamy peanut butter

1 1/4 cup confectioners’ sugar

1 (8 ounce) container frozen whipped topping, thawed

8 ounces of additional whipped topping, if desired

15 miniature chocolate covered peanut butter cups, unwrapped


Mix the cream cheese, confectioners’ sugar and peanut butter together until smooth. Fold in the whipped topping.

Spoon the mixture into the prepared crust.

Place the optional whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups.

Chill for at least 2 hours or overnight before serving.


Eggless Cookie Dough

Eggless Cookie Dough 1 - My Daughter and I

I considered titling this post Eggless, edible, ready-in-ten-minutes, make-it-now-and-eat-it-all-in-one-sitting cookie dough, but I felt like the amount of punctuation could be a bit overwhelming. I mean HYPHENS.

But, seriously, this stuff is amazing. I am such a huge fan of regular cookie dough, that it takes a lot to convince me that an eggless version is just as good as the real deal. Oh, but it is! I wasn’t able to tell the difference between our original chocolate chip cookie recipe and this one- which is quite impressive. In order to keep myself from eating the entire batch, I wrapped it tightly in plastic wrap, put it in a Ziploc bag, and stuck it in the freezer.

Eggless Cookie Dough 3 - My Daughter and I

^^^All wrapped up and ready for the freezer. 

The fact that the whole recipe took about 10 minutes to whip up makes it that much more dangerous. So what are you waiting for? You’re ten minutes away from a bowl of totally delicious cookie dough.

Eggless Cookie Dough 2 - My Daughter and I

Eggless Cookie Dough

1 stick butter, softened

6 Tbsp brown sugar

6 Tbsp white sugar

1 cup plus 2 Tbsp flour

1/2 tsp baking soda

1/4 tsp salt

2 tsp pure vanilla extract

2 Tbsp milk (I used 2%)

2/3 cup chocolate chips (I used dark chocolate, but milk chocolate would be great too)

Beat butter, sugars and vanilla in a stand mixer. Add flour, baking soda, and salt to wet ingredients and mix well. Add milk and mix until dough is firm and smooth. Fold in chocolate chips.

Wrap tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.

recipe credit to: Kailley’s Kitchen


Easter Breakfast Casserole

easter breakfast casserole 1

Easter is such a great holiday and such a wonderful time of year! We often go to a sunrise church service and by the time we get home, we are all ready for a delicious breakfast. This breakfast casserole is so simple and delicious and we all love it! At Christmas time, this recipe was our most popular post ever and I can understand why.

You mix the casserole up and leave it in the refrigerator overnight and then pop it in the oven the next morning. We serve ours with fruit and either muffins or cinnamon rolls. Listed below are a few of our favorite breakfast sweets. Enjoy your Easter!

easter breakfast casserole 2 edited


1./ Blueberry Muffins 2./ Fresh Blackberry & Lemon Cake  3./ Apple Crisp Muffins

easter breakfast line-up


Easter Breakfast Casserole

4 cups of shredded hash brown potatoes, thawed
10 eggs
8 pieces of cooked bacon,chopped
1 1/2 cups cheddar cheese, shredded
1/2 cup cottage cheese
1/3 milk
4or 5 green onions, chopped
Hot sauce to taste
Salt and pepper to taste
1/2 cup of additional shredded cheese for top of casserole

Mix all the ingredients together except the 1/2 cup of cheese. Pour into a greased 9×13″ pan. Top with the shredded cheese. Cover and put into refrigerator overnight. Let sit on counter for 5 to 10 minutes and then bake uncovered at 325* for about 45 minutes or until the eggs are cooked.



Throwback: Winter Mint Double Chocolate Chip Cookies

Winter Mint Chip Cookies 1 edited

Have you seen these chips? I was so excited when I discovered them the other day at the grocery store. I just had to try the recipe printed on the back of the chocolate chip bag.

Winter Mint Chip Cookies 2 edited

I love chocolate mint and these cookies do not disappoint. Be warned- unless you are a huge fan of mint (like me!), these might be a little too mint-y for you.The cookies have a distinct mint flavor and the dark chocolate chips and chocolate cookie base are delicious. We also thought that the texture was perfect.

Winter Mint Chip Cookies 3 edited

They are awesome and they would be fun to bake for your friends and neighbors for Christmas.


^^^Words to live by!

Winter Mint Double Chocolate Chip Cookies
2 cups flour
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 tsp. vanilla extract
2 eggs
1 2/3 cups Nestle Winter Dark chocolate and mint morsels

Preheat oven to 325*

Combine flour, cocoa, baking soda, and salt in a small bowl. Beat butter, both sugars and vanilla in large mixing bowl and beat until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in morsels.

Drop by spoonfuls onto ungreased cookie sheets. Bake for 11 – 13 minutes or until centers are set. Cool on baking sheet for 2 minutes and then let cool on wire rack until completely cool.

Makes about 3 to 4 dozen, depending on the size of your scoop.

Winter Mint Chip Cookies 4 edited

Jordan and I enjoyed a couple straight out of the freezer today and they were amazing!


Throwback: Slow Cooker Chicken Stew

My Daughter and I- Slow Cooker Chicken Stew

I love using my Crockpot, don’t you? I feel so accomplished when I have dinner made before I even eat breakfast. The other day I was heading out the door at 7:00 am and since I wasn’t sure when I’d be home, I needed to find a quick and delicious meal to stick in the Crockpot. The trick was whether I had the ingredients or not. This recipe fit the bill. I found it on Taste of Home and I just made a few minor changes.

My Daughter and I- Slow Cooker Chicken Stew 1

Slow Cooker Chicken Stew

6 medium red potatoes, cut into chunks
2 cups diced baby carrots, diced into large pieces
Approximately 2 pounds of boneless skinless chicken breasts
1 large can condensed cream of chicken soup, undiluted – the family size. I think it’s about 30 ounces.
Italian seasoning

Wash and cut potatoes and place in the bottom of your crockpot that has been sprayed with cooking oil. Next cut up the carrots and place into the crockpot on top of the potatoes. Layer the chicken over the veggies and sprinkle with a bit of pepper and Italian seasoning. Then spread the entire can of cream of chicken soup over the top of the chicken and sprinkle a bit more seasoning to taste. Cover and turn on low and cook for 6 or so hours. I then stirred the stew and broke up the chicken into bite sized pieces. I added a bit more seasoning and let it cook a bit longer.

I served in bowls as a stew, but you could thicken the sauce a bit if you prefer. I served this with steamed broccoli, salad and biscuits.