Peanut Butter Cake Mix Cookies

New thing I'm into? Finding recipes on actual product websites. It's like the virtual "I got the recipe from the back of the box" way of doing things! Who'da thought?

And Betty Crocker has been my gal for the past week. From tonight's Au Gratin Chicken Bake to tomorrow's Mexican Manicotti, already prepped and in the fridge, I am all about some basic comfort food during this holiday season.

Cake mix cookies are no exception.

For the somewhat lazy/ fairly instinct-less cook like yours truly, this is the answer to your (seeming) culinary shortcomings. These were even taste-tested and loved by a close friend and chef! So, make this your next party trick. Happy Baking!

PEANUT BUTTER CAKE MIX COOKIES

Ingredients

1 box yellow cake mix

1/4 cup packed brown sugar

2 tablespoons water 

1 cup creamy peanut butter 

1/4 cup vegetable oil

2 eggs 

Granulated sugar

Directions

1. Heat oven to 375°F.

2. In large bowl, combine cake mix, brown sugar, water, peanut butter, oil and eggs (if using an electric mixer, blend on medium speed until mix is smooth).

3. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with a fork dipped in sugar. (Tip: Cool dough in the fridge for 15-30 minutes for simpler ball-rolling).

4. Bake 10 to 12 minutes or until golden brown.

5. Allow cookies to cool.

Enjoy and Happy Holidays!

Revani (Greek Semolina Cake)

The first time I ever went to my husband's parents' house, his father (who is Greek and an incredible cook) slapped down a massive hunk of pastitsio (essentially, Greek lasagna) in front of me that he then followed up with a magical dessert.

For about a year, I called it "Cream of Wheat Cake." But "revani" or "ravani" is actually a semolina or farina based cake soaked in a sinfully sweet citrus-y syrup. It's epic and hands down, one of my favorite Greek dishes. This was my first go at making it. I encourage you to give it a go and wow your friends with your Greeky awesomeness.

Revani (Greek Semolina Cake)
INGREDIENTS
For the cake:
1 cup flour
3 tsp. baking powder
1 cup fine Semolina (or Farina)
1/2 cup unsalted butter (1 stick)
1 cup sugar 3 eggs separated (reserve whites)
1 tsp. vanilla extract
zest of 1 lemon
1 cup milk
pinch of salt

For the syrup:
1 1/2 cups sugar
1 1/2 cups water
2 3-inch strips of orange peel
1 tsp. lemon juice

For serving:
Powdered sugar, 1/2 cup almonds, blanched, lightly toasted, and chopped (optional)

DIRECTIONS
- Preheat the oven to 350 degrees.
- Grease bottom and sides a 9 x 13 pan.
- Mix the flour, farina and baking powder together in a medium bowl.
- Using a mixer, cream the butter with sugar until light and fluffy.
- With the mixer running, add egg yolks one by one. Continue mixing until a light yellow color. Add vanilla extract and lemon zest.
- Add the flour mixture 1/3 at a time alternating with the milk.
- Clean the beaters well and beat the egg whites in a separate bowl with a pinch of salt until soft peaks form.
- Fold the egg whites in to the batter until just blended with a spatula.
- Pour the batter into the pan, smooth out with a spatula and bake at 350 degrees for 45 minutes or until you have a nice golden color.

- While the cake is baking, make the syrup: Add water, sugar, and orange peel to a sauce pan and bring to a boil. Simmer for 5 minutes. Add lemon juice and cool.
- While the cake is still warm, cover it with the syrup. Allow to cool before serving.

Adapted from About Food

Fridge Dump Marinara Sauce

I've always been a veggie lover. But, it wasn't until I met my husband that my veggie limits were struck down and I realized the true power of a good, fresh vegetable.

We keep our fridge well stocked with whatever is on sale. But, that doesn't mean we always get to them before their wilty, yuck-o demise. I had some produce on its way out and decided to save it by cooking into some homemade marinara sauce.

Enjoy!

This is an off-the-cuff recipe you can use with a number of combinations of produce. I personally wish I had some fresh peppers on hand to toss in. 

Chop up some onion, celery, garlic, and carrots. Sprinkle with salt and sauté with olive oil over medium heat for ten minutes, stirring frequently.

While the carrots, onions and celery are sauteing, slice up some squash and/or zucchini. I used my handy little julienne slicer that my mom gave me for Christmas. :)

Add in your squash. Sauté for another ten minutes, stirring frequently. 

Handy little tip that my husband taught me: Have a trash bowl nearby for your trimmings, peelings, yada yada yada. You can easily dump all of your unused veggie parts while the sauce is simmering. I hate messes so, this is particularly advantageous for my cooking preferences.

Add a can of diced tomatoes (we cook for two and used no salt added tomatoes, adjust as needed), oregano, basil, salt, pepper, parmesan cheese and a pinch of sugar. Let the sauce simmer for at least 20 minutes. The longer it cookers, the more the veggies will cook down and release flavor. As with any recipe, taste and adjust to your liking!

Eat immediately or let cool and store for later. Boom.

Fridge Dump Marinara Sauce

Ingredients

• 1 (28 oz) Can Diced Tomatoes
• 2 Tbs Extra Virgin Olive Oil
• 2 Carrots
• 3 Celery Stalks
• 3-4 Cloves Garlic
• 1 Yellow Squash or Zucchini
• Pinch Kosher Salt
• Pinch Black Pepper
• 1/2 Tbs Dried Oregano
• 1/2 Tbs Dried Basil
• 1/2 Tbs Grated Parmesan
• 1 tsp Crushed Red Pepper Flakes

1. Heat olive oil in a large stock pot over medium-high.

2. Reduce heat to medium and add carrots, celery, onion, garlic to the pot and sauté for 5 minutes. Sprinkle with salt to release aromas. Stir frequently so veggies don't stick.

3. Add in squash.  Sauté for 10 more minutes, stirring frequently.

4. Reduce heat to medium-low and sweat the vegetables for another 10-15 minutes.

5. Stir in tomatoes, basil, red pepper and oregano. Simmer over low heat for 20 minutes, stirring occasionally.  Taste, and adjust seasonings as you see fit.

6. Optional- blend the sauce with an immersion blender for a more pureed texture. Voila!

Adapted from Comfortably Domestic

Pineapple Angel Food Cake

Dieting? Fantastic- Happy New Year! Not dieting? Fantastic- Happy New Year!

Bottom line. This simple dessert is light, fluffy, Weight Watchers-friendly, and absolutely delicious!

If you say "Two ingredients," I say, "Yes, please!"

Dig it.

PINEAPPLE ANGEL FOOD CAKE

Ingredients

• 1 Large Can Crushed Pineapple
• 1 Box Angel Food Cake Mix

Cooking Directions

1. Using a bowl, combine dry cake mix and entire can of pineapple (do not drain the juice).
2. Mix carefully until all dry mix in incorporated.
3. Pour into a 9x13 pan. The mixture will be frothy.
4. Bake at 350 degrees (or time on box for size pan- approximately 30-40 minutes). Do not fear this cake browning on top. It will cook to darker than golden brown. When sides pull away from pan and toothpick comes out clean, your cake is finished!

Slow Cooker Chicken Enchilada Soup

 Want a little break from the ole tortilla soup? Give this guy a go. He's pretty darn tasty.

// INGREDIENTS // 
2 chicken breasts (thawed, fat trimmed)
1 15-ounce can black beans (rinsed and drained)
1 15-ounce can whole kernel corn
1 14.5-ounce can stewed tomatoes
1/2 of Medium onion (diced)
1 chopped green pepper (or you can use red or yellow, your preference)
1 10-ounce can enchilada sauce (I used medium)
1 10.75-ounce can condensed 98% fat free cream of chicken soup
1½ cups milk (I used skim)
1 cup shredded Mexican shredded cheese
1 cup crushed tortilla chips

// DIRECTIONS // 
1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.
2. Place 2 chicken breasts on the mixture.
3. Whisk together enchilada sauce and cream of chicken soup. Slowly whisk in milk until the mixture is smooth. Pour over ingredients in the slow cooker.
4. Cook on low heat for 6 to 8 hours or on high for 3 to 4 hours, stirring occasionally (optional).
5. With two forks, shred chicken. Top with cheese and crushed tortilla chips serve.

Modified From Real Mom Kitchen

Pumpkin Praline Pretzels

Doesn't that alliteration just make you think of the pumpkin flavored sense of awesome that only Heaven can taste like? Say it with me: Pumpkin. Praline. Pretzels. Take it in.

I'll give you a moment to recuperate.

Alright, let's get back to business.

This might be one of the most difficult things I've ever made. But, it also might be one of the best things I've ever made.

There's nothing HARD per se about making these. But, they are time consuming. And you'll probably want to wear an apron as things WILL get messy. In the end, it will all be worth it when you take that first, amazing, decadent, delicious, scrumtralescent bite.

// INGREDIENTS // 
Pumpkin Praline Topping:
1/2 cup light brown sugar
1/4 cup unsalted butter
3 Tablespoons milk
1 Tablespoon pumpkin puree
1 cup confectioners' sugar

Pretzel Dough:
1 packet Fleishmann's Yeast
1 and ½ cups warm water
1 teaspoon salt
1 Tablespoon light brown sugar
4.25 cups all-purpose flour
9 cups water
2/3 baking soda

Pumpkin Spice Sugar Topping
2 Tablespoons melted butter
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground pumpkin pie spice
1/2 teaspoon ground cloves

// DIRECTIONS // 

1. Preheat oven to 425 degrees. Line two large cookie sheets with tin foil (spray if using foil) or parchment paper.

2. Make the praline topping first- Following this recommended order to things will make the pretzel making process go by much faster! Add the brown sugar, butter, and milk to a small saucepan over medium heat. Whisk the mixture continuously. Once it is smooth, bring to a boil for 1 minute without stirring. Remove from heat and stir in the pumpkin and confectioners' sugar until smooth. Set aside and allow to thicken for at least 20 minutes.

3. Make the pretzels: Whisk in yeast with 1.5 cups warm water until it dissolves completely. Whisk in the salt and brown sugar. Slowly add the flour 1 cup at a time. Mix with a large wooden spoon (or plastic; not silverware!) until dough is thick and not sticky. After 4 cups of flour. A tip from Sally's Baking Addiction to tell when you've hit the right consistency: Poke the dough with your finger. If it bounces back, it is ready to knead. If not, add a bit more flour.

Place the dough onto a floured surface. Knead the dough for approximately 3 minutes and shape into a ball. Cut into 8-9 segments. Roll each section into a 20-inch rope with an even diameter.

Another tip from Sally: "Take the ends of the rope and form a giant U shape. Take the ends, twist them, and bring them in towards yourself creating a pretzel shape."

Whisk 9 cups of water and baking soda together in a large pot and bring to a boil. Place a pretzel onto a large slotted spatula and dip into the boiling water for 30 seconds. The pretzel will float. Lift the pretzel out of the water and place onto greased baking sheet. Repeat with the rest of the pretzels. Bake for 10 minutes.

4. While the pretzels are in the oven, melting butter in a small bowl. Mix granulated sugar and spices together in another small bowl. Once the pretzels are golden brown, remove the pretzels from oven and brush with the melted butter. Generously sprinkle with the sugar/spice mixture. Place back into the oven and bake for another 5 minutes. Remove from oven and sprinkle with more sugar/pumpkin spice if desired.

5. Lastly, drizzle your praline topping to desired amount on top of the pretzels. Voila! Brush yourself off and eat up. You did it!

Modified From Sally's Baking Addiction

Tasting The States: Iowa Grilled Sweet Corn

So, as you may or may not know, I had a monumental lightbulb idea last week and am now on a full-fledged mission to taste all of the great dishes of the 50 states. This week's dish is from Iowa, part of the American Heartland.

I headed over to Iowa Girl Eats who inspired us to amp up this delicious meal with a Lime Honey Chili Butter. This recipe is laughably simple but not to be taken for granted as it is juicy and golden and delicious.

Good Job, Iowa. There was nary a kernel in sight after I chomped this mess down.

// Ingredients //
6 Tablespoons salted butter, room temperature
1 Tablespoon lime juice or  about 1/2 lime
2 teaspoons honey
1 teaspoon chili powder
dash cayenne pepper
4 ears sweet corn, shucked
Salt and lime wedges, for serving
Parsley for decorative garnish

// Directions //
1. Combine butter, lime juice, honey, chili powder, and cayenne pepper until well mixed. Refrigerate.
2. Preheat a grill to medium-high (We used our George Foreman girll). Place corn on the grill and grill, rotating occasionally, until evenly cooked.
3. Immediately coat with with Chili-Lime Honey Butter and sprinkle a dash of salt and parsley. Add lime juice to taste.
Modified From Iowa Girl Eats

Easy Leftover Taco Pita Pizza

What do you do when taco night leaves you with a tupperware container full of taco meat? You do this.

Clearly, I just wanted to see how many genres of cuisine I could squeeze into one dish. Thank you, Italy, Me-hee-co, and general Mediterranean culture for this off-the-cuff treat. This one takes me back to my college years of putting together whatever I had on hand. Still, let that not take away from obvious overlooked brilliance in the kitchen (psych!).

// Ingredients //

1 Slice of Pita Bread

1/2 Cup of Leftover (Heated) Taco Meat Filling (Or browned ground turkey/ beef/ chicken flavored with taco seasoning according to package directions)

2 tbs shredded cheese (Mexican blend)

1 tbs salsa

Shredded Spinach (to your preference)

// Directions //

1. Layer all of your toppings atop the pita bread.

2. Toast until cheese is melted 

3. Boom.

Tasting The States: Minnesota Hotdish

So, in the midst of my "copious" free time, I had an epiphany.

Get ready for this, kids. Don't try to stop me. Don't you dare try to stop me.

As much as I would like to, Timothy and I, in our lowly actor life, just don't have the funds to travel the world. We don't even the funds to travel to every state in this dear country we call the United States. And everyone who is anyone knows that the best part of traveling (aside from the "sights to give you shivers") is the food.

So, lightbulb. Why not make the signature dishes of all 50 states here at home? I spent about an hour and a half (maybe more) rigorously researching the most iconic cuisines of each and every state and compiled them into a glorious Wunderlist. No really... I did this. This happened.

Reason #7,952 why my husband is perfect? While I was at work Monday, I asked the hubs what was for dinner. The reply: Minnesota Hotdish! Thank you, Timothy for supporting my culinary exploits and turning them into a reality. So, here it is. Day one of Tasting The States and another chance for me to practice my food photography! :)

Minnesota Hotdish
// Ingredients //
1 pound ground beef
1/4 cup chopped onion
1/4 teaspoon salt
1 (16-ounce) package frozen peas (The recipe actually calls for frozen veggies. We had peas on hand)
1 (10.75-ounce) can cream of mushroom soup
1/2 cup milk
1 cup (4-ounces) shredded Cheddar cheese
1/2 (32-ounce) package frozen tater tots (thawed)

// Directions //
1. Preheat oven to 400 degrees F.
2. Brown ground beef, salt and onion in a skillet over medium heat and drain.
3. Spray 8x8 glass baking dish and spoon in ground beef.
4. In a small bowl combine soup and milk, mix well.
5. Layer frozen vegetables, soup mixture and cheese over ground beef. Top with thawed tater tots. Optionally: Top with more cheese (to your liking!).
6. Bake 30 minutes or until potatoes are golden brown.
Modified From MrFood.com

We loved this dish... although Timothy scoffed at its simplicity ("There were no spices!"). I am a sucker for a good ole church-goin'-potluck-casserole-Grandma-made-it kind of dish if for no other reason than it takes me back to countless holiday family reunions. I'm from North Carolina. I grew up on casseroles. Sure, I've learned the beauty of a béchamel sauce and nixing the condensed soups and sure, this dish is SO not healthy. But, it's a midwestern go-to and I wanted to taste it. And it tasted great.

Are you from Minnesota? What do you enjoy eating? Are you from another state? What should we add to our "tasting the states" menu? Are you from another COUNTRY? Educate us! :)

Linking Up With:
Domestic Superhero || All Things With Purpose

Timothy's Off-The-Cuff Made-From-Scratch Mac 'n Chee

Last week, I had the dinner all mapped out. Steamed cabbage. Smoked turkey sausage. Brown rice. My husband came home, saw that the milk was about to go bad and said, "On second thought..."

Two hours later? The most glorious macaroni and cheese lay before my very eyes (and tongue...).

My husband is amazing at this, ladies and gentleman. He can whip up the most decadent meal in the world with just his own noggin and self inspiration. I have to scrutinize over recipes and study them harshly. I don't have the instinct he does. He just understands food.

I theorize it's in his Greek blood.

Also, maybe I am just lame. 

// Ingredients //

4 Cups of American Sharp Shredded Cheese

16 oz box of Pasta Shells (Or pasta of your choice)

2 1/2 Cups of Milk (Heated 1 minute in microwave)

1/4 Cup of Butter

1/4 Cup of Flour

1 Tbs of Panko breadcrumbs

1 Tbs of Grated Parmesan Cheese

// Directions //

1. Preheat oven to 350 degrees. Melt butter over medium heat. Don't let it brown.

2. Stir in flour and whisk continuously and vigorously.

3. Stir and heat over medium heat for 5-8 minutes.

4. Pour in small portions of warm milk gradually adding more and more so milk does not curdle.

5. Stir in shredded cheese.

6. Boil pasta according to box directions (2 minutes less for al dente which we prefer!).

7. Spray 8x8 baking dish and pour 1/4 cup of cheese mixture into dish to ensure noodles are evenly coated.

8. Pour noodles into dish and cover with remaining cheese mixture.

9. Sprinkle with Panko breadcrumbs and parmesan cheese. 

10. Optionally dot with butter to taste.

11. Heat for 16-18 minutes or until bubbling and golden brown.

12. Let cool for 10 minutes. Enjoy!

Linking Up With:

Catch A Glimpse || A Jennuine Life || Her And Nicole

Kale and Sausage Soup With Feta Baked Pita

As we round out the (disgustingly hot Orlando) summer, I like to force us into Fall by making- what else? Soup. This is a delightful recipe and frightfully simple. Enjoy!

// Ingredients //
2 tablespoons olive oil
1/2 red onion, chopped
1 half jalapeno, chopped
1 tablespoon thyme
1 shallot, minced
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
1 pound Italian sausage
32 oz carton chicken broth
4 cups kale, sliced
15 ounces white beans
1 tablespoon lemon juice

// optional bread //
1 slice of Fold-It Bread (or pita of choice)
1 tablespoon of feta
1 teaspoon olive oil
1/2 teaspoon rosemary

// directions //
1. Heat together olive oil, red onion, and shallot over low heat until onion is translucent (about five minutes).
2. Add sausage to pan. Break sausage into pieces and cook on medium heat until browned, about 10-12 minutes.
3. Add broth, white beans, kale, oregano, basil, parsley, and thyme to skillet. Cook for 5-7 more minutes, until kale is wilted.
4. Allow to simmer (covered) 10 minutes.
5. While simmering, dip a paper towel into olive oil and blot pita bread. Sprinkle bread with crumbled feta and rosemary. Toast until golden brown.
5. Season soup with lemon juice and salt & pepper. Enjoy!
Adapted From RachelSchultz.com

Linking Up With:

Tasteful Tuesdays || Brag About It Tuesday || Totally Tasty Tuesdays

Crock Pot Shredded Caesar Chicken

This was by far the winning dish I made last week. Rachel Schultz, my blogging inspiration of all things worth being inspired by, posted her recipe Chicken Caesar Sandwiches and I lost it. It looked like the most perfect thing on the planet. But, we eat sandwiches for lunch all the time so I wanted to modify it to be atop salad. On a whim, I used some leftover sliced bread for a little "crouton" action. Get in on this. It's easy and will knock your husband's socks off.

And thanks to hubby for taking this fine photo! :)

// Ingredients //
3 boneless, skinless chicken breasts
1/2 cup Lemon Juice
1/2 cup Olive Oil
1 cup Lite Caesar dressing
½ cup Parmesan, shredded
1 tablespoon dried parsley
2 teaspoons pepper
4 cups romaine lettuce, shredded

For optional croutons:
Two Slices White or Wheat Bread
Butter (to taste)
1 tsp of oregano

// Directions //
1. Marinate chicken in lemon and olive oil mixture over night or for 5 hours.
2. Arrange chicken breasts in a single layer in slow cooker along with remaining marinade juices.
3. Pour ½ cup water into basin and cook on low for 3-4 hours.
4. Remove chicken from slow cooker and shred with two forks.
5. Drain water from crock pot.
6. Return chicken to crock pot and stir in caesar dressing, parmesan, parsley, and pepper.
7. Cook on low for 30 minutes.
8. While cooking, slice each piece of bread into strips. Butter both sides and sprinkle with oregano. Toast to the "brown" of your liking.
9. Serve chicken over lettuce and top with croutons. Enjoy!

Linking Up With:

Tasteful Tuesdays || Brag About It Tuesday || Totally Tasty Tuesdays

Tiny Changes (Week 6) Cleaning Schedule

I survived another week of my Tiny Changes Challenge! The challenge last week? To set up a meal plan based on grocery store sales and follow it. I didn't try every recipe on the docket but I did do three of them! Favorite recipes will be shared later this week. It was so nice to know what we were going to eat, but not be such a stickler that the spontaneity was gone (definitely ordered local pizza on Monday night).

This Week's Challenge:
To start following a cleaning schedule so our busy lives don't turn our apartment into a hot mess. Using this for inspiration!

MEAL PLAN FOR THIS WEEK 
My husband can pull meals out of his culinarily gifted arse. I, the sad pathetic wannabe cook, have to use recipes. Here are some that I'd like to give a go this week based on what's on sale.

Winn Dixie:
- Beef ($3.99)
- Bagged Salad (BOGO)
- Bird's Eye Veggies (BOGO)
- Spices (BOGO)
- Fresh Tomatoes (BOGO)
- Broccoli ($1.99 Each)
- Bagged Onions (BOGO)

Publix:
- Ragu Pasta Sauce (BOGO)
- Barilla Pasta (BOGO)
- Sargento Cheese (2 for $5)
- Boneless Skinless Chicken Chicken Breast ($2.99/ lb)
- Green Bell Peppers ($1.69/ lb)

Recipes To Try This Week:
- Chicken Quinoa Parmesan Bake
- Velvety Broccoli And Feta Pasta
- Philly Cheesesteak Stuffed Peppers
- Savory Stuffed Sweet Potatoes
- Crockpot Sesame Chicken With Ginger Dressing Salad

Tiny Changes Made So Far
• Flossing (totally sucking at upholding this one...)
• Food Prep And Leftover Consumption
• Keeping The Car Clean
• Using Reusable Bags
• Meal Planning

Linking up with:

Menu Plan Monday

Peach Cobbler That Even Your Very Good Cook of a Greek Father-In-Law Will Love

So, confession. I'm kindof obsessed with this blog and may or may not be living vicariously through the author. Last week, I stumbled across her recipe for The Best Peach Cobbler You've Ever Had and knew I had to give it a go. I'm a peach cobbler enthusiast and the sheer idea of striking gold with "the best I've ever had" simply needed to happen. Plus, it was my father-in-law's birthday. Perfect excuse for "cake" making.

I modified the recipe ever so slightly with a few lighter ingredients so I could feel less guilty about eating it. I'm clearly a dieter in denial. I feel good about eating M&M's in trail mix merely because of their healthy context of nuts and fruit.

It was pretty friggin' fabulous, I have to say. The Greek in-laws (and hubby!) loved it. And that's a compliment to Ms. Schultz, not me. The recipe is so simple that I cannot begin to boast any sort of tedium or hardship. I mean, this was the recipe that made me finally pull out the Big Girl camera for this blog. That's big, people! That means I'm graduating to fancy photos on my blog. This is epic! ;)

Enjoy, kiddos.

// Ingredients //
1 box yellow cake mix (not baked, just the powder)
⅓ cup butter, softened
2 eggs
30 ounces canned peaches, drained (or 4 fresh peaches, peeled and pitted)
8 ounces light cream cheese
⅓ cup sugar
1 teaspoon vanilla
Sugar-Free Vanilla ice cream (optional)

// Directions //
1. Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter, and 1 egg. Mix ingredients until crumbly. Separate ½ cup of crumble for topping.
2. Spray an 8x8 glass dish (OR 9×13 glass dish- I used a smaller dish for a plumper loaf) with cooking spray. Press remaining crumble into base of dish.
3. Bake for 10 minutes. While crust bakes, slice peaches into small chunks.
Beat together cream cheese, sugar, 1 egg, and vanilla until creamy. Layer peaches on top of baked crust and spread cream cheese mixture on top of peaches.
4. Top with remaining crumbs and bake for 40 minutes (or 30 minutes with a 9x13 dish). Cool for 30 additional minutes and serve with vanilla ice cream.
Modified From Rachel Schultz

Linking Up With:
Tasteful Tuesdays || Brag About It Tuesday || Totally Tasty Tuesdays

Tiny Changes (Week 5): Meal Planning

I survived another week of my Tiny Changes Challenge! The challenge last week? To actually use our reusable bags. We were about 70% successful. I completely rocked it out when it came to remembering to keep them in the car (after every shopping trip, I hung them by the door so I wouldn't forget). Then, sometimes I royally sucked at remembering to actually take them into the store. We are working on it and doing MUCH better than before.

This Week's Challenge:
Now that I've begun to incorporate food prep into our weekly routine (which has been mostly great for lunches), I am now looking to actually planning our meals. We play the "what do you want for dinner?" game most nights of the week. I thought it would also be wise to base our meals on what's on sale. Winn-Dixie and Publix are our closest grocery stores so I went ahead and checked out what's BOGO this week that would be a staple in the kitchen:

Winn Dixie:
- Boneless Skinless Chicken Breast (BOGO)
- Bagged Salad (BOGO)
- Curly's Smokehouse Sausage Links (BOGO)
- Bird's Eye Veggies (BOGO)
- Spices (BOGO)
- Kaiser Rolls (BOGO)

Publix:
- Ragu Pasta Sauce (BOGO)

My husband can pull meals out of his culinarily gifted arse. I, the sad pathetic wannabe cook, have to use recipes. Here are some that I'd like to give a go this week based on what's on sale.

Recipes To Try This Week:
- Clean Eating Tuna Casserole
- Baked Quinoa Chicken Parmesan
- Super Fast Kale And Sausage Soup
- Slow Cooker Stuffed Cabbage
- Slow Cooker Springtime Minestrone Soup
- Slow Cooker Chicken Caesar Sandwiches

Tiny Changes Made So Far
• Flossing (totally sucking at upholding this one...)
• Food Prep And Leftover Consumption
• Keeping The Car Clean
• Using Reusable Bags