Mini Buffalo Chicken Tacos

Taco shells:

  • 8 flour tortillas
  • 1/2 cup melted butter
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 cup Franks red hot original sauce

Using circle cookie cutter or biscuit cutter, cut 5 circles out of each tortilla. Mix together ingredients above. Dip small circles in. Lay on an upside-down regular sized muffin pan. Bake at 350 degrees for 12 min.


  • 2 cups shredded chicken
  • 1/2 cup cream cheese
  • 1 sliced green onion
  • 1/2 tsp salt
  • 1/3 cup Franks red hot original sauce

    Mix all ingredients together. Fill tacos with filling. Stand up on cookie sheet. Top with shredded mozzarella cheese. Bake at 350 degrees for 5 minutes. Sprinkle with fresh chopped parsley. Serve.

Watch the video here:


White Chocolate Raspberry Cheesecake


  • 1 store-bought pre-made oreo crust (save the lid) – graham cracker crust works too
  • 1 Tbsp granulated sugar
  • 1 1/2 tsp cornstarch
  • 1/3 cup cold water
  • 1 1/2 cups fresh or frozen raspberries
  • 12 oz . cream cheese (1 1/2 pkg.), softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 egg white
  • 1 tsp vanilla extract
  • 1 1/2 tsp lemon juice
  • 6 oz . white chocolate, chopped or 1 cup white chocolate chips
  • 1/4 cup heavy whipping cream


  1. Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering until sauce has thickened. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
  2. In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
  3. Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30-second intervals, stirring after each interval until melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.
  4. Pour 2/3 cup cheesecake mixture into the Oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don’t want it to show through). Swirl cheesecake with a toothpick or knife (you’re just swirling that inside layer of sauce, for now, be careful not to let the sauce show through). Carefully jiggle the pan to even out the top. Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don’t lift the toothpick out until you finish the last circle).
  5. Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream (for extra indulgence =).
Recipe and picture from

Bacon Chicken Alfredo Lasagna Roll


  • 16 slices bacon, thick-cut
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • ½ cup grated parmesan cheese
  • ¼ cup parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ rotisserie chicken, or 2 cooked chicken breasts, shredded
  • 6 lasagna noodles, cooked
  • 6 slices mozzarella cheese
  • 1 cup spinach


  1. Preheat oven to 400°F (200°C).
  2. Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
  3. In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds.
  4. Add the cream, and bring to a boil.
  5. Add the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining.
  6. Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end.
  7. Mix the chicken with the sauce until thoroughly combined.
  8. On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly.
  9. Spread the chicken mixture over the noodles, making sure that you leave about a 1-centimeter gap at the bottom so the noodles have room to roll on themselves.
  10. Place the cheese slices evenly across the chicken, then press the spinach into a row centered between the cheese slices.
  11. While one hand keeps the spinach flat, use the other hand to lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neatly rolled bundle.
  12. Transfer the lasagna roll to the bottom of the bacon weave, and repeat the saran wrap rolling process until the bacon has tightly and completely wrapped the lasagna roll.
  13. Unwrap and transfer to a baking tray.
  14. Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
  15. Cool for about 15 minutes, then transfer the roll to a cutting board.
  16. Slice generous 1-inch thick portions, then serve with the remaining Alfredo sauce.

Rice Krispie Treat Twist

1.5 bag of marshmallows

1 TBS Vanilla

3 TBS of Butter

6  Cups of Rice Krispies



  1. Using low heat, melt the butter in a  nonstick pan.
  2. Then melt the marshmallows.
  3. After you melt the marshmallow add the vanilla.,
  4. Add rice Krispies
  5. Press into a greased jelly roll pan using a ziplock bag turn it inside out and put butter on it while pressing. This will prevent sticking to the bag.
  6. Let sit for an hour or until cool.




Orange Creamsicle Fluff


  • 1 box orange Jell-O
  • 1 box instant vanilla pudding
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 Cool Whip 8 oz.
  • 1 can mandarin oranges 14 oz., drained
  • 1 cup mini marshmallows


  1. In a large bowl combine orange Jell-O and boiling water. Whisk until Jell-O is dissolved. Add cold water and allow to chill for 15 minutes in the refrigerator. Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened. Fold in Cool Whip, mandarin oranges, and marshmallows. Chill for at least 1 hour.

Chicken Noodle Soup


  • 2 boneless skinless chicken breasts cubed
  • 2 tbsp olive oil
  • 1/4 tsp salt and pepper more or less, to taste
  • 2 carrots sliced thin
  • 2 stalks celery sliced
  • 1/4 onion diced
  • 48 ounces chicken broth or half chicken and half vegetable broth
  • 2 c uncooked egg noodles
  • 1/4 tsp basil
  • 1/4 tsp oregano


  1. Put Instant Pot on saute low and add olive oil, chicken cut into spoon sized chunks, celery, onions, and carrots.

  2. Cook for a bit so the chicken gets just a bit cooked on outside and veggies soften just slightly.
  3. Turn IP off and add chicken broth, uncooked noodles, salt, and pepper.
  4. Put the lid on IP, close valve and set to manual, pressure, high for 4 minutes.

  5. When it beeps move the pressure valve just slightly to release the pressure slowly. Once steam is released carefully lift the lid and enjoy!


Easy Chicken Piccata



  1. Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 lemons. Coat chicken with mayo, then cracker crumbs.
  2. Heat oil in large skillet over medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
  3. Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.


Recipe from

Bacon Wrapped Jalapeño Bread


1 cup cream cheese, softened
1 cup grated cheddar
1 cup grated mozzarella
3 jalapeños, finely diced
1/2 tsp pepper
3 baguettes
12 Bacon Slices



  1. Pre-heat oven to  375ºF.
  2. In a large bowl mix together cream cheese, cheddar, mozzarella, jalapeños and pepper until combined.
  3. Cut baguette in half and scoop out some of the insides.  Save for breadcrumbs or dip in some oil and spices.
  4. Fill each cavity with the mix.  Place top half back on top of bottom half.
  5. Arrange bacon flat on a parchment-lined baking sheet.  Top with one baguette and wrap with bacon.
  6. Bake the oven for 20-30 minutes until bacon is cooked and golden.
  7. Enjoy!


Turkey and Cheese Crescent Roll


  • Tube of 8 crescent rolls
  • ¼ cup of shredded cheese (to top the crescents – optional)
  • For each crescent:
    • 1 slice of turkey
    • 1 tablespoon of shredded cheese


  1. Unroll crescent rolls from the tube and separate into eight triangles.
  2. In each triangle, you will place one folded up slice of turkey and one tablespoon of cheese.
  3. Roll up like an ordinary crescent, careful that none of the fillings spills out.
  4. Seal the edges a bit before baking to keep the filling in.
  5. Bake for 12 minutes.
  6. When there is one minute of cook time left, you can add shredded cheese to the top if desired.
  7. Let cool but serve while warm.

Sometimes we all just need to snack while we cook!

Bacon Wrapped Brussels Sprouts


  • 12 strips of bacon
  • 12 medium/large brussels sprouts
  • pepper, to taste


  1. Preheat oven to 375ºF and line a baking sheet with tin foil.
  2. Then, prep brussels sprouts by washing and patting dry with a paper towel.
  3. To make bacon wrapped brussels sprouts. Place a brussels sprout at the top of a piece of bacon. Roll up brussels sprout inside of bacon, using the full piece of bacon to wrap, then place on baking sheet. Season with pepper, to taste.
  4. Bake at 375ºF for 30-35 minutes depending on how crispy you like your bacon.
  5. To serve, insert a toothpick into each brussels sprout.

I used applewood smoked bacon… it was delicious!