Banana Ice Cream

Have you ever taken something super healthy and ruined it by making it even more delicious? That’s what I did tonight, whoops. I learned about this recipe the other night at an online Tupperware party. Thanks to the zillions of frozen bananas in my freezer I had to try it out.

What you need:

  • 5-6 frozen bananas
  • 1 cup milk
  • a handful of chocolate chips

Throw the bananas and the milk in a blender, blend together. Stir in chocolate chips.

I made two batches because I had a ton of bananas. Then we threw it in the freezer for about an hour. We put chocolate syrup and caramel on ours because well, yolo.

It’s cold today but this will be a great summer treat!

What’s Cookin’ Wednesday: Macaroni and Cheese

When one of my besties told me she was bringing Mac and Cheese to my New Years Eve Party, I was automatically excited. Mac and Cheese is one of my love languages. This one is so good, I’ve already made it twice this month.

Warning I didn’t get a picture of just the macaroni, but we topped ours with chicken and bacon crumbles last night!

Macaroni and Cheese

  • 2 cups elbow macaroni, cooked
  • 1/4 cup butter, divided
  • 1/4 cup flour
  • 1 cup milk
  • 1/2 lb (8 oz) Velveeta, cubed
  • 1/2 cup shredded cheddar cheese
  • 6 ritz crackers, crushed

Heat oven to 350 degrees. Melt 3 tbsp. butter in medium saucepan on medium heat. Whisk in flour. Cook 2 minutes, stirring constantly. Gradually stir in milk. Bring to a boil, cook and stir for 3-5 minutes or until thickened. Add Velveeta. Cook 3 minutes or until melted. Stir in macaroni.

Spray a 9×13 baking dish and spoon macaroni into the dish. Melt remaining tbsp. of butter and mix with crushed crackers. Sprinkle on top of macaroni. Sprinkle cheese on top. Bake 20 minutes or until heated throughout.

I ate so fast last night that I forgot to get a picture. So, here is my toddlers mac and cheese!

This is super versatile. We have had it as a side, but last night we topped it with chicken, bacon crumbles and jalapenos. So good!

What’s Cookin Wednesday: Crockpot Fritos Taco Bowl

We woke up this morning to some snow and rain, so a big bowl of chili was calling my name. And it was a great day to try out a new recipe! Here’s the link to the original recipe.

Here’s what you need:

  • 2 lbs of ground beef
  • 2 packets of taco seasoning
  • 1/2 onion, diced
  • 2 cans of chili beans
  • 1 can of rotel
  • 1 can of tomato sauce
  • 1 cup of water
  • bag of fritos
  • toppings: cheese, sour cream, etc.

Cook the ground beef with the onions. Drain once the onions are translucent. Add the taco seasoning and water. Mix well, and remove from heat.

Combine beans, rotel, tomato sauce, and beef mixture in the crockpot. Cook on high for 3-4 hours, or low for 5-6 hours.

Serve over fritos and top with cheese and sour cream!

This was so good, easy and a great cold weather meal.

What’s Cooking Wednesday: Irish Nachos

I should probably be embarrassed to even post this recipe and because it is absolutely not a healthy meal but that being said we have a ton of potatoes that I don’t want to go to waste, so we have been getting creative. I recall eating Irish Nachos at some point in my life, so we threw this together last week. They are amazing.

What you need:

  • Potatoes (at least one per person, more if you are a fat kid at heart like me. I think we did 5 for the 3 of us)
  • Oil
  • season salt
  • bacon crumbles
  • cheese
  • sour cream
  • ranch dressing

First, you’ll make the fried potatoes. Slice the potatoes, leaving skin on. Heat up a little bit of vegetable oil in a skillet and once the oil is hot add some potatoes. We probably made three batches so they’d have room to cook. Once they are nice and brown remove them from the pan and place them on a plate lined with paper towels so the extra oil can drain off. Season with season salt as each batch gets done.

Once they are all cooked put them on a cookie sheet lined with foil. Sprinkle with cheese and bacon crumbles. Broil until cheese is melted!

and Ta Da! They are done. Top with sour cream and/or ranch and any other toppings you would like. The possibilities are endless.

What’s Cookin’ Wednesday

Happy Wednesday! I just wanted to take a few minutes to share some of the yummy foods we made for our New Years Eve party. We enjoyed this and so much more with pulled pork!

This cranberry jalapeno dip was making its rounds on Facebook, and I had some cranberries to use so I gave it a try! It was so very, very good. I was afraid it would be too hot ( I don’t really do spicy) but the cream cheese made it perfect. We served it with crackers!

Also we made this Pioneer Woman layered salad. I didn’t have a fancy trifle bowl, but it was still delicious.

Lastly, these chocolate dipped oreos were a big hit! To me, NYE means gold glitter, so we needed some! Melt the chocolate, dip the oreos, put on a parchment, sprinkle with gold sprinkles and let set up!

These cookies could easily be adapted for Valentine’s Day with pink or red sprinkles!

Keep these in mind for your next gathering!

Everything Celery

Here is a quick and easy appetizer to take to your holiday gatherings!

Celery Stalk

1/2 block cream cheese- softened

Everything But The Bagel Seasoning- found mine at Walmart or you can grab some on Amazon without leaving your house!

I throw my cream cheese in my mixer for a couple of minutes to make it easier to work with. After its all smooth use a butter knife to fill in the celery and sprinkle with seasoning.

I usually try to make this at least 2-3 hours before we will be eating it! So yummy, a crowd-pleaser and low carb.

Instant Pot Loaded Potato Soup

Instant Pot Potato Soup

Somehow we ended up with 36 pounds of potatoes, so potato soup was first on the list!

You need:

  • 7-8 potatoes, peeled and cubed
  • 1 box of chicken broth
  • 1 tablespoon of butter
  • 1 tablespoon of minced garlic
  • 1/2 onion, diced (or more if you want it!)
  • 1/2 cup sour cream
  • 2 cups of shredded cheese, plus a little more for topping
  • bacon 1/4 cup (I use real bacon bits)
  • salt and pepper to taste
  • 1 tablespoon of flour
  • 1 cup of milk

Start by melting the 1 tablespoon of butter in the instant pot on saute. Once it is melted add the onions and minced garlic. Stir frequently. Cook 2-3 minutes or until onions are starting to turn clear. Take off of saute mode.

Add the 1 box of broth, potatoes, bacon, salt and pepper. Stir to combine. I tried to make sure my potatoes were under liquid, if not you might add just a little bit of water. Replace lid on instant pot. Set to manual, high pressure, for 10 minutes. Make sure lid is set to close.

Meanwhile, mix together flour and milk. Let set.

After the 10 minutes is up, let it manually release pressure for about 5 minutes before doing a quick release. Add the flour mixture, sour cream and 2 cups of cheese. Stir to combine. Put pot back on saute for about 5 more minutes, just until bubbling.

We had this with grilled cheese sandwiches! Perfect winter dinner!

Crockpot Cream Cheese Chicken Chili

My crockpot is the real MVP around here during the fall. We are constantly running from September- November so I love to start dinner in the morning and not care about it again until dinnertime.

Recipe came from here originally.

Today we had this quick and easy Cream Cheese Chicken Chili


2 chicken breasts

1 can of rotel

1 can of corn

1 can of black beans, rinsed and drained

1 package of ranch seasoning

1 tablespoon of chili powder

1 teaspoon of cumin

1 teaspoon of onion powder

1 8 oz. block of cream cheese

Dump all the ingredients in the crockpot. Cook on low for 8 hours. Use spatula to break up chicken and mix everything together. Eat. Enjoy. Rejoice in the fact that you did not have to make dinner while a toddler hung off your leg while crying. The end.

Cynthia’s Chili

We finally have some fall weather in Southeast Kansas, so I made some chili this weekend. I’ve been waiting for this for so long. I think I could keep chili on hand constantly from October-April. This is one of my favorite chili recipes. A friend of mine brought it to a work potluck many, many years ago and it’s been my go to recipe since then.

I usually serve it with cornbread or Fritos. And top with cheese and sour cream. I throw my cornbread in the oven and then make the chili. Normally they are done around the same time. And I use this dutch oven from Pioneer Woman to dirty up as few dishes as possible.


2 lbs ground beef

1 can dark red beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can Rotel, Chili Fixins

1 can chili beans

1 package chili seasoning

Brown hamburger meat. Drain. Mix remaining ingredients together. Simmer covered for 15-20 minutes. Enjoy!

The BEST Sour Cream Chicken Enchiladas

Every week when I ask my husband for menu suggestions he says “Chicken Enchiladas” and since I’m an unorganized mess I tend to make a different recipe every week. Until now. I made these enchiladas last week, after I found them on Pinterest here. These will be our new go to chicken enchiladas.


4 cups shredded chicken breast ( I use rotesserie chicken Walmart!)

1 tablespoon chili powder

1/2 teaspoon garlic salt

1 teaspoon ground cumin

10-12 flour tortillas


2 tablespoons flour

1 1/2 cups chicken broth

1 1/2 cups sour cream

2 cups shredded mexican cheese

Preheat oven to 350 degrees. Spray a 9×13 glass pan with cooking spray. (I ended up using a 9×13 pan and a 9×9 pan. So have a second one handy) Mix together chicken and spices. Put 1/3 cup of the chicken mixture down the center of a tortilla. Roll and put seam down in the pan.

In a medium saucepan, whisk the broth and flour until smooth. Bring to a boil and cook for two minutes. Remove from heat and let it cool for a few minutes. Stir in sour cream and one cup of cheese. Stir until cheese is melted. Pour the sauce over the enchiladas. Top with remaining cheese. Bake 15-20 minutes, or until sauce is bubbling.