Archive for the ‘In the Kitchen’ Category

I haven’t had time to make this recipe yet, but I am a die hard fan of crock pots! Oh how they have saved my life on numerous occasions. People think that if you’re a stay at home mom you should have plenty of time to slave away a four course meal….um…not so much.  I try to stay on top of dinners by meal planning and grocery shopping, but there is nothing better than throwin’ it in, turning it on, and walking away! So go grab your

If only mine looked this good!

and enjoy this recipe from me to you!

Bacon Ranch Slow Cooker Chicken


  • 3 T Bacon Bacon
  • 1 tsp Garlic Garlic
  • 1 pkg Hidden Valley Ranch salad dressing mix
  • 1/2 c. milk
  • 1 c. sour cream
  • 4 boneless, skinless chicken breasts
  • egg noddles, prepared


Combine first 6 ingredients. Pour mixture over chicken in slow cooker. Cook 3-4 hours on high or until chicken is cooked through. Serve over hot noodles. Makes 4-6 servings.  Let me know what you think!

Tastefully Serving You,


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Part of my endeavors as a consultant and blogger is to service my friends, family, and customers with great recipes using the Tastefully Simple products.  As of right now I’ll just be posting the ones that make their way to our tum-tums and leave only crumbs behind! 🙂 I decided to go simple with the first. I made it for my second taste-testing party at my dear friend, Val’s house.  I needed something that didn’t require much attention since I spent most of my evening prepping for the party and calming my nerves. It’s been a while since I felt like I was in high school speech class again. I had my 3 x 5 note card scribbled on with as many words as would fit and the entire speech was floating through my head. It was torture…

So..the recipe. Right.

I followed the suggestion card for the Simply Almond Poundcake and layered it with the Key Lime cheeseball. Garnish with red raspberries and wahlah, you have a gorgeous lookin’ dessert that took maybe 20 minutes to throw together, tops! Here you go…


Pound Cake:

  • 1 1/2 sticks butter, melted
  • 1 c. water

Key Lime Cheese Ball:

  • 1 (8 oz) bar of cream cheese softened


Preheat your oven to 325 degrees. Mix butter and water with cake mix; blend well but don’t over mix. It should look lumpy.  Place in batter in greased 9 x 5 greased loaf pan. (loaf pan…haha…that just makes me chuckle!)

Bake for 50-55 minutes or until a toothpick comes out clean. (note: if hubby is helping you take it out of the oven because you’re taking a short rest on the couch from sheer exhausting of the week’s events, instruct him to check the cake with a toothpick…otherwise it may not be completely done and center can cave in. Not that that happened to us 😉   Make sure it cools completely then remove it from the pan and slice in half, lengthwise.

Mix your Key Lime contents with the cream cheese.  The powder is white but as you stir it magically turns green! Should look a lil like this…

  I nuked mine several times at 15-20 second intervals to get a thinner consistency. Since the pound cake is so moist, I didn’t want it tearing apart as I tried to spread the Key Lime mixture.  Spread half of your cheese mixture on the bottom half then gently place the top piece on. Spread the remaining mixture on the top of the Simply Almond Pound Cake. Sprinkle with graham cracker coating that comes with the Key Lime Cheeseball mix and place red raspberries on top. (Don’t mind the plastic wrap…I’m still workin’ on this whole take-a-picture-as-you-go thing. I forgot to snap this beauty’s portrait before I wrapped her up!)

Um…Yummo!  Add a sprig of mint and a dollop of whipped cream if you’re the Martha Stewart type.  Pretty sure I’m salivating just thinking of it…too bad there is none left.

If you can think of adding a twist to this dessert, let me know in the comments. I’d love to hear what you have to say!!

Tastefully Serving You,

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