this is a simple recipe – perfect for a party, easy dinner or late night snack!  the melted garlic butter spread on the top, is to die for!

what you need:
1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional – marinara or ranch sauce for dipping

garlic butter glaze:
2 tablespoons melted butter
1/2 tsp italian seasonings
1/4 tsp garlic powder
1 tbsp grated parmesan cheese

directions:
preheat oven to 350 degrees.

take each triangle of crecent roll dough and place about 4 pepperoni on the bottom of the triangle. place half of a cheese stick on top and roll up. place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

while rolls are cooking, combine the melted butter, italian seasonings, garlic powder and parmesan cheese in a small bowl.

when rolls are done remove from the oven and brush with the garlic butter glaze. serve with marinara or ranch for dipping.

enjoy!

this is such an awesome recipe – the sweet of the cranberries + salty of the cashews is so good!

you will not be disappointed!

what you need:

4 cups fresh broccoli florets

1 c dried cranberries

1/3 c cooked bacon – crumbled

1/2 c cashews halves

1/3 c shredded sharp cheddar cheese

1/2 c mayonnaise

1/2 c half + half cream

3 tbsp sugar

pinch of salt and pepper

looking for a simple salad?  this is it!

takes a matter of minutes to put together – plus its delicious + good for you!

what you need:

many of you may know this already, but i am soooo not a fan of winter, cold, snow, etc.  it is just depressing to me.  especially when it gets dark around 4pm now!  ugh…ANYWAY – one positive is the food i can now make!  soups are one of my favorites so i will be sharing some of my best recipes in the next couple months!

this is pretty simple to make and has tons of flavor.  i served with pretzel bites to dunk in!  enjoy.

what you need:

3 slices bacon, chopped
1 onion, diced
1/2 red pepper, diced
2 garlic cloves, minced
2 Tbsp butter
2 Tbsp flour
2 cups of  beer (wheat beers work best)
1 cup half + half
4 oz sharp white cheddar, grated
4 oz extra sharp yellow cheddar, grated
4 oz colby jack, grated
fresh herbs (cilantro) for garnish
salt + pepper (if needed)

directions:

heat a large stock pot over medium heat and add chopped bacon. fry until crispy, then remove bacon with a slotted spoon and place on a paper towel to drain. reduce heat to low and add onions, peppers and garlic, stirring to coat. cook for about 10 minutes, until translucent, stirring occasionally. increase heat to medium-high and add in butter. once sizzling, add flour and cook for 3-4 minutes until flour is golden. add in beer and stir constantly, cook for 5 minutes so they alcohol cooks out and the mixture somewhat thickens.
add in half and half, then reduce heat to low and gradually add cheese while stirring. stir until smooth, then fold in bacon and serve immediately. garnish fresh chopped herbs over top if desired

makes 4-6 servings.

you could serve with bread too.

come back and comment below if you try this – you won’t be disappointed!

i frequently try recipes off of pinterest that i pin to my boards – i can honestlly say that ive found some amazing new things there!  this recipe looked good so i made my list and headed to the store.  the instructions were not very detailed, but i winged it and it turned out!

cooking for 4 kids can be tricky, but when they end up eating the majority of it, i am happy with that – plus they got some veggies in too!

what you need:

1 (12 ounce) package jumbo pasta shells (Barilla has about 35 shells)
2 eggs, beaten
1 (16 ounce) container ricotta cheese
16 oz shredded mozzarella cheese, divided
8 ounces grated parmesan cheese, divided
3 chicken breasts, cooked, chopped up
16 oz cooked broccoli, chopped.  (i cut it up, cooked it, and chopped it into small pieces)
1 tbsp dried parsley
2 tsp salt
1 tsp pepper
1 (28 ounce) jar Alfredo sauce
3 tbsp pesto sauce
1/4 cup milk

how to prepare: (you could prep this meal and keep in fridge till ready to cook)
preheat oven to 350 degrees F (175 degrees C).
bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes; drain.
in a large bowl, mix eggs, ricotta, half the mozzarella, half the parmesan, parsley, salt and pepper until well combined.  add chopped up chicken + broccoli and mix well.  stuff cooked shells with mixture and place in a sprayed 9×13 inch baking dish.

in a bowl, stir together alfredo sauce, pesto, reserved mozzarella and parmesan. add milk to help thin out. pour over stuffed shells.
cover and bake in preheated oven 45 minutes. uncover and finish baking 10-15 minutes until edges are bubbly, shells are slightly set and cheese is golden.

add a salad + some bread and you’re set!  enjoy!

super easy recipe for a party or get together and of course margaritas go with anything!

one. of. my. favorites.   –    hope you enjoy!

when you get to the store….just remember 12!

• 12 ounce can frozen limeade concentrate
• 12 ounces cherry 7up
• 12 ounce corona
• 12 ounces sauza silver tequila

• salt – for rimming glass
• lime for garnish
• cherries

when i serve this for an event/party, i triple or quadruple the batch!  ALWAYS a hit!