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Smoky and full of flavor, this Chipotle Beef Quesadilla Recipe makes an easy dinner or lunch that is fast and easy.

Chipotle Beef Quesadilla Recipe

Post Updated August 2014




Originally posted March 23, 2009 – I have been dying to remake this recipe, mainly because the “before” pictures were so amazingly horrendous. But I’m so glad that I did try this recipe again, because I had forgotten how much I love this recipe! Chipotle chile gets added to this beef quesadilla recipe for the perfect amount of smoke and spice. This makes a great weeknight meal or easy lunch.

I have a storage problem. I guess the problem is that I have a small-ish freezer, and not enough room. And now that spring is here, (even though it is snowing outside here!), I’ve been wanting to make ice cream. But my freezer is too full – I can’t even fit the ice cream bowl in the freezer! So a little while back, I pulled everything out of the freezer, threw away anything that looked like it had been in there too long, and I made an inventory of my freezer contents. And ever since then, I’ve been working on using up what I had.
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If you love drool-worthy food photography, you want to get to know today’s Blogger Spotlight, Tiffany from Creme de la Crumb. I have been following her blog for a little while, and always leave her blog hungry. She posts everything from easy dinner ideas like Grilled Malibu Chicken to decadent desserts like Hot Fudge Ripple Mint Chocolate Chip Ice Cream. I was lucky enough to meet Tiffany in person a few months ago, and she is as sweet as can be. Thanks for sharing with us today, Tiffany!

Creme de la Crumb

Tiffany from Creme de la Crumb Heyyyy! I’m Tiffany, a self-taught cook and photographer, lover of boats, and self-proclaimed connoisseur of all things delicious. I like to think I’m an adventurous kind of gal, pushing limits in life and in the kitchen. My 10-year old self would never recognize the person I am today – I hated cooking when I was a kid! Oh I was a pro at eating, I had that down, but making food was not my thing. Now I cook every single day, sometimes for 8 hours at a time because, well… when I do something, I tend to go all in and admittedly, a little overboard. Like with sriracha. On ice cream? Um, yes. When I’m not cooking, I’m sleeping. Just kidding! In addition to my ever expanding blogging career, I am a full-time student, part-time wannabe pro water skier, and a full-time wifey to the biggest hunk everrrr.
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A perfect way to cool down, these Lemon Bar Ice Cream Sandwiches have chewy lemon cookies with lemon ice cream sandwiched between.

Lemon Bar Ice Cream Sandwich Recipe



I know, I know, lemon again. You all are going to think that I have a lemon addiction or something. (Ahem. Maybe I do…)

The truth is that I saw a magazine cover. That said magazine cover had a lemon dessert on it. And then somehow that magazine just jumped into my cart. And if that weren’t bad enough, that magazine sat on my counter, taunting me with it’s lemony deliciousness until I had no choice but to make that cover recipe.

It also didn’t hurt that ice cream was on sale. And that it’s eleven billion degrees outside. I think this dessert was just begging to be made.
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Filled with zucchini, olives and lots of cheese, these Cheesy Italian Stuffed Tomatoes are a perfect summertime side dish.

Cheesy Italian Stuffed Tomatoes



Right now, I’m kind of sad that we don’t have a garden. We moved into this house last fall, and while there isn’t anywhere in the back yard to plant a garden, there is a small spot that has cement pavers down. I had grand plans to plant a container garden there, but time got away from me and all that I got around to doing was planting a basil plant and a chive plant.

It’s actually been a few years since we’ve had a garden of our own. Last summer, we were at my parent’s house, and were able to partake in the bounty of their garden. And now we are too far away to even pop in to steal a chile or a tomato from them. We have to rely on the goods at the farmer’s market this year, and I’ll plan on being a better planner next year. :)
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A simple after school snack or dessert, this Lemon Pie Rice Pudding has the flavors of a lemon pie and is made easy with Kozy Shack® Rice Pudding.

Lemon Pie Rice Pudding



I packed up the car and the kids yesterday and headed to Island Park, ID for some fun with my family. Unfortunately, my husband couldn’t get off of work for a whole week, so we are partying it up without him. (Or maybe it’s the other way around – I’m sure he’s relishing a quiet house since it basically never happens!) I wasn’t sure I wanted to go when we found out that he couldn’t go, but since my family will be there to help me out, I decided to take the adventure.

But in our absence, and since I knew that we would miss him and he would miss us, I decided to stock up the house with some of his favorites.

There are two things I know I can always bring home from the store if I want to butter up my husband. His favorite ice cream, or rice pudding.

And since August 9th is National Rice Pudding Day, I decided that he needed rice pudding. And lots of it.
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This zucchini cake gets a twist with pineapple and coconut that go throughout, making a cake that is moist and addictive. It is topped off with a silky cream cheese frosting.

Pineapple Zucchini Cake

Updated August 2014




Originally Posted August 13, 2009 – When I think of zucchini cake, I know I want one that is tender and moist. This zucchini cake is exactly that. The pineapple not only adds great flavor, but it keeps lots of moisture in the cake. And the cream cheese frosting is the perfect addition to this perfect summer cake! In my notes below, I mentioned that the cake was runny the first time I made it, but it wasn’t this time. I think it will depend on your zucchini. But it should work out either way – this cake is quite forgiving. If you are drowning in zucchini, this is one recipe you definitely want to make!

That darn Pioneer Woman. She gets me every time. First, she mentioned that she was going to make this cake, and I saved the recipe because it sounded good to me. And I do have a lot of zucchini. But then she made it. And she called it “a cake of such unfathomable deliciousness”, and I knew I couldn’t resist.
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