Monday, April 29, 2013

Reese's Peanut Butter & Chocolate Rice Krispy Treats

Pin It
Rice Krispy is a great treat. It is nice to prepare and store in advance for school lunch or trips. Also, you can add peanut butter more by reducing the marshmallows to reduce the sugar. I don't buy store bought anymore, it is easy and  also cheaper if you prepare it at home.
½ cup butter
1 1/2 cups marshmallows 
8 cups rice cereal (Rice Krispies)
Reese's cups about 8 peanut butter & 8 dark Chocolate cups


Line a 9×13 inch pan with wax paper (parchment paper should work too)
In a large pot over medium heat, melt the butter.
Add the marshmallows and mix until the butter has melted them completely.
Fold in 8 cups of rice cereal. Use a rubber/silicone spatula to fold so you don’t crush the rice.
Chop up 16 peanut butter & chocolate cups and mix half into the mixture. Reserve the other half for sprinkling on top after the bars cool.
Refrigerate the bars for about an hour in the fridge if you are in a hurry.

Cut into 2-inch squares.
Pin It

I am thinking to sell for friends and co-workers, do you think it is good price if I charge them $4.50 for a dozen. Same size as the store.
Let me know what you think. I would appreciate that!

This post is linked with:

mop it up mondays

Monday, April 22, 2013

Hummus with Garlic & Tahini

Pin It

Hummus is a middle eastern food, that is a combination of Chickpeas and Tahini. Tahini, a sesame seed paste, is the second most important ingredient in hummus.

I love hummus, you can add any herbs or veggies to change the flavor. You can also add spices if you like your hummus spicy.

For me, I prefer simple hummus with lemon, garlic, tahini and olive oil.

1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus and pour another 1-2 tablespoon of olive oil.

Serve with fresh, warm or toasted pita bread.

Hummus can be refrigerated for up to 7 days and can be kept in the freezer for up to one month.

Have you prepared hummus before? If so, how do you prepare yours?
Happy Eating!


Whole Grain pasta loaded with Pesto

 Pin It
I thought since it is Earth day, I should eat the pesto I prepared a week ago. Basil and Parsley and I get alng well. It cleans your gut from toxic food, and I love it.

Basil has great benefits to your health.
  • The volatile oils in basil can relax the gut, making it good for digestion, and also have anti-bacterial and anti- inflammatory properties.
  • Basil contains flavonoids which may help to protect cells against free radical damage so it’s a great herb to use liberally for its antioxidant capabilities.I love Basil, it is one of the few herbs which it is practical to eat in large amounts, making it a good source of vitamin K and can be converted to vitamin A in the body.


  • 2 cups fresh basil leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup grated Parmigiano-Reggiano or parmesean cheese
  • 1/2 cup olive oil
  • 4 garlic cloves
  • 1/4 cup pine nuts
  • Salt


Using a mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
I don't like to add the cheese most of the time if I want store it, it stores better and longer without cheese.

Serve with pasta or bread. Happy Earth day and Happy eating!

Wednesday, April 17, 2013

The largest gummy worm

It's Sugar is a candy store, where everything is too large. We went to visit Inner Harbor for Spring break, right on the corner is this bright store, full of sugar.


My sons are so happy just to hold it. Of course,  I didn't let them buy this huge cavity, but I did let them but the regular sizes.


Monday, April 15, 2013


Pin It

This picture was taken April 14/2013 in Pennsylvania.
 I took this picture as I was driving early Sunday morning. I couldn't resist! I did slow down, it was a beautiful morning.

The lord reminded me of this verse. Sometimes, too many of us are thinking, Is this night going to pass? How am I going to make it?

My friends, here you have the promise of God.

My prayer for you is that you will be encouraged by His word.


Sunday, April 14, 2013

Creamy Chicken with Mushrooms

What can I tell you, this dish never fails you whether you cook it on stove top or slow cooker.
The taste of the garlic, chives and mushroom, it just delicious! I have made this recipe for about four years. I keep changing the ingredients, the reason is that, I cook whatever I have at hand.

 Pin It
                           4 skinless, boneless chicken breast halves
1 8-oz. pkg. fresh button mushrooms, quartered
1/4 cup butter
1 cup, 4-oz. can condensed golden mushroom soup
1/2 of an 8-oz. tub cream cheese spread
Pinch of fresh chives
1 medium onion, chopped
2 cloves of Garlic, chopped
1/4 teaspoons of cayenne pepper
1/4 teaspoons cumin
1 teaspoon salt
On stove top, Cook Chicken with butter for 15 minutes on medium heat. Add mushrooms, onions and garlic, cook it for another 10 minutes. Add mushroom soup, cream cheese, chives, cumin, salt and Cayenne pepper. Bring the heat to low and cook for 30 minutes. 

Serve with brown rice or anything you have at hand.

I love reading your comments. Have you made this dish before? If so, I would love for you to share how you cook yours.

Happy eating!

Tuesday, April 9, 2013

Chicken and Bean Enchiladas

This dish is one of my kids favorite. I love sneaking some veggies inside and my kids won't notice at all.

                                                                                        Pin It
1 ponds of chicken breasts, diced
1 teaspoon Cumin
1 teaspoon chilli
1 cup of shredded cheese
1 can of refried beans
1 onions, diced
2 garlic cloves, diced
1 teaspoon salt
2 large tomatoes, chopped
1 tablespoon Canola oil
1/2 can or
(10 oz.) Green Chile Enchilada sauce, optional
1/2 cup sour cream
10 Burritos


On stove top, In medium pan, heat Canola oil and cook chicken, onions and garlic for 15 minutes on medium heat. Add Chilli and Cumin, cook 3 minutes and remove from the heat.
Preheat the oven to 350 degrees F (175 degrees C).

Dip each flour tortilla into Green Chile Enchilada sauce and spoon some of the chicken mixture, sour cream, 3/4 cup of shredded cheese and reffried beans into the tortilla. Roll up and place in pan. Repeat until mixture is gone.
Top with a little sauce and 1/4 cup of shredded cheese.

Bake at 400 for 20 minutes until the cheese ia all melted.

Saturday, April 6, 2013

Paint gives home a new look

I wasn't sure how the color blue and yellow will turn out, but now I am glad I chose these two colors.

I didn't have much experience in painting, I sure enjoyed it this time.

The hardest thing in painting is moving the furnitures around. We made a hole on the wall as we trying to move these cabinet.
I feel good for acomplishing this project. Thank God for that!

Wednesday, April 3, 2013

Homemade Soft Pretzles

If you know Alton Brown, he loves to experiment his recipe. This recipe was taking from Food network, by Alton Brown.

 I copied his Overnight Cinnamon rolls and it came out great.
The first two bake was gone in five minutes, the kids loved it. It was almost close to the Annie's pretzels.
Pin It


1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt


Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Pin It
I always love reading your comments!