It’s no secret that I’m a huge Disney fan and if you follow me on social media you’ve probably seen my Disney posts from our trips and movie nights we have at home. One of my all time favorite movies is Snow White and the Seven Dwarfs so when I heard that it would be the first movie released marking the new Walt Disney Legacy Collection, I knew exactly what I was going to create for our movie night. When the DVD arrived last week, we couldn’t wait to watch it for our family movie night pick of the week….
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I love spending time with my son in the kitchen. What started off as playtime by simply baking cookies when he was younger has turned into a love of cooking and learning new things for him. We love any excuse to spend time together learning new recipes and traditions. Now that we’re homeschooling, it’s turned into even more of a lesson in learning. Take for instance, Chinese New Year. It’s a great way to learn about other cultures and the perfect time to head to the kitchen for a little recipe. We love Chinese food and one of our family favorites is General Tso’s Chicken. This is such an easy dish to make at home and one that my son hasn’t made with me yet….
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
- 1 Can Refridgerated Biscuit Dough
- 1 pound of Ground Beef
- 1 small onion
- 2 cloves of garlic
- 1 can of kidney beans
- 1 can of Ro*Tel Diced Tomatoes with Green Chilies
- 1 can of Hunts Tomato Sauce
- 1 24 oz. can of Hunts Crushed Tomatoes
- 3 tbsp. chili powder
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. cumin
- 2 tbsp. brown sugar
Step 1: Brown ground beef, diced onion and two cloves of garlic until cooked. Drain and return to pan.
Step 2: Add in Ro*Tel, tomato sauce, crushed tomatoes and kidney beans. Stir.
Step 3: Add in spices and stir to incorporate. Next add in the brown sugar and stir.
Step 4: Cover and let everything cook together for about 20 minutes.
Step 5: Preheat oven to 350º. Line a cupcake pan with the biscuits and press down in the center to form a cup.
Step 6: Add in one heaping spoonful of chili into the center of each biscuit.
Step 7: Bake for 10 – 15 minutes or until biscuits are done.
Step 8: Remove from oven and sprinkle with some cheddar cheese.
Once they are cool to the touch, remove from pan and place on serving tray and get ready to watch them disappear.
They’re that good. I picked up everything I needed for this recipe at Walmart from the Ro*tel right down to the onions and garlic. Gotta love one stop shopping during this busy time of year!
If you’re looking for an easy but oh so yummy recipe to serve this holiday or just because, give these Chili Biscuits a try! It’s a delicious dinner recipe that perfect for holiday entertaining or just some good old fashioned cold weather comfort food.
To see more easy to make recipes that are perfect during the holidays or any time you need a quick recipe be sure to check out Yes You Can Recipes!
When I think of Christmas desserts the first thing that comes to my mind is candy canes. I can remember how excited I was when we went to visit Santa as a little girl and I got that first candy cane of the season. There were a few times I was so excited I held onto it for days before I actually opened it but when I finally did, that peppermint goodness made my little belly so happy. That’s where I think my fondness of all things peppermint comes from. Remembering moments like that make eating a peppermint candy cane all the more special for me now. My love for peppermint goes beyond just the traditional candy cane and to me there’s no better time than during the holidays to bake up all kinds of goodies with full of peppermint flavor. This Chocolate Peppermint Bundt Cake is one of my all time favorite recipes and it’s just doesn’t feel like the holidays until I bake it and have that first delicious bite.
Not only do I love this recipe for all of the peppermint flavor but the chocolatey goodness too.
From the rich chocolate cake to the chocolate ganache with a hint of peppermint. It’s oh so good and a staple on my holiday dessert table.
You can totally skip over the cake portion of the recipe and go with a box variety but honestly it doesn’t take but a few minutes more to make it from scratch and one bite of this chocolate beauty and you’ll be glad you did. It’s that good.
If you do go with a box mix (trust me I’ve been there and do it when I’m crunched on time) you can still top it off with the peppermint ganache and candy canes for the same pretty look but for this recipe, I really recommend going with the homemade.
I even made some mini versions of the cake in my little silicone bundt pans for the kids. They’re about the same size as a slice of the cake but served in a cute little mini version. I like to serve these to the kids as their after dinner treat. Whatever type of pan you use, you want to make sure that you grease your pan really well. This will prevent the cake from sticking. When I make my bundt cakes I want them to look like their pretty little selves and not have pieces get stuck behind so I make sure to use Crisco 100% Canola Oil spray to coat my pans. So I always make sure I pick some up at Giant Food Stores when I shop.
Ok so enough talk, let’s get on to the recipe!
- 1 1/2 sticks of butter
- 3/4 of cocoa
- 2 cups of sugar
- 2 21/4 cups of flour
- 2 tsp. of baking powder
- 1/2 tsp. salt
- 1 1/2 cups of milk
- 2 tbsp. of real vanilla extract
- 4 eggs
- Crisco 100% Canola Oil spray
Once your cake is cooled, remove it from the pan and place on your plate or cake stand. Pour the thickened ganache over top the cake and immediately sprinkle with the candy cane pieces.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinion are mine alone.
Before I became a work from home mom, I worked in a real office with set hours and even co-workers. Completely different from this work from home mom job I do now. One of the best things I did when I worked my office job was join Weight Watchers®. I’ve always been skeptical of these weight loss programs, drinks, etc. but when a group of my co-workers got together to give it a shot, I figured why not! It had to be better than the fast food I was eating 80% of the time for lunch. We joined, I started watching what I ate and sure enough I was acutally dropping the weight. I was actually down to a size 6! I won’t get into what size I am now (ah-hmmm double that) but I was thrilled with the program. I ate everthing I did before, no special food or drinks, no wraps. I just watched what I ate and tracked everything.
Fast forward a few years and another baby later and I decided it’s time to do something about my weight. I’ve changed my snacking and eating habits and am going to re-join Weight Watchers to help me shred some of this baby weight I’m still carrying around.
I picked up some of my favorite essentials from Walmart and I just love how they’re labeled with how many Weight Watchers points each one is right on the outside of the package! Makes my life even easier when I’m trying to plan.
- Egg Whites (0 WW Points)
- 1/2 avocado diced (0 WW Points)
- 8-10 cherry tomatoes (0 WW Points)
- Fresh spinach (about 8-10 leaves) (0 WW Points)
- 1 Thomas’s Bagel Thins (3 WW points)
- 1 Weight Watchers Colby Jack Cheese Stick (2 WW points)
This is one of my favorite recipes because it’s quick, easy to make and so filling and delicious! Thinking of giving it a try? Pin it for later!
One of our favorite fall activities is apple picking. It’s become quite the little fall tradition in our house ever since our first trip to the apple farm when my son was in preschool. Now it’s a yearly tradition that we all look forward to. I’m not the biggest fan caramel apples on a stick but I love caramel and apples together. I’m more of a dip my apple slices in caramel kind of gal. Plus, apple slices are just easier for the kids to eat so it’s no surprise these were such a big hit in my house. What I love most about this Caramel Apple Nachos recipe was how easy it was to make. Plus the flavor combinations are endless….
I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.
When I share a recipe here on my blog I try to make sure it’s not too labor intensive. I’m a busy mom just like the majority of my readers and I don’t have hours to spend in the kitchen. Most of the recipes I share have become staples in my house because of how easy they are to cook. Today’s recipe is no different and I’m excited to share it with you! The last three months, I’ve had the pleasure of working with P.A.N. Cornmeal create some delicious recipes like these Silver Dollar Corn Cakes and this delicious Breakfast Pizza with a Cornmeal crust. Today’ I’m sharing another delicious recipe with you – Homemade Arepas. This is one recipe that you’ll want to pin to save for later. The great thing about arepas, which are basically a yummy flat bread made from cornmeal is how versatile they are.
I’ve never made areaps before but now that I know how incredible easy they are to make, I’ll definitely be making them again. Everyone loved them, even my son who is a picky eater loved them. For the filling on mine, I made a meat mixture I would typically put in my empanadas and they turned out amazing!
Making fresh, homemade arepas couldn’t be any easier. With just three ingredients, I put a delicious new spin on one of my husband’s favorite recipes.
To make the arepas, you’ll need P.A.N. Cornmeal, water and salt. P.A.N. Cornmeal, the number one cornmeal in South America, has been around for many years in South American countries and only recently began making it’s way into kitchens in the USA. Even though corn is native to the Americas, cornmeal is a staple in countries all over the globe due to its rich nutrients and versatility.
For the Arepas:
- 2 cups of P.A.N. Cornmeal
- 2 1/2 cups of water
- 1 tsp. salt
For the ground beef:
- 1 pound ground beef
- 2 packets Sazon
- 1 tsp. Adobo
- 2 tbsp. water
In a large bowl, slowly add cornmeal and salt to water. Knead into a ball and let siti for 3 minutes.
Heat 1 tbsp. olive oil in a frying pan.
In another pan, brown one pound of ground beef.
Separate dough into 10 portions. Roll each portion into a ball, press down to flatten and set aside. Repeat for all balls. Fry each Arepa for 5 minutes on each side until browned.
Remove from heat and drain on paper towel.
Drain ground beef and return to pan. Add 2 tbsp. water, 2 packets of Sazon, 1 tsp. of Adobo to meat and mix well. Cook until water is absorbed.
Slice the arepa almost all the way through, making a pocket. Fill with meat mixture and enjoy.
I think my favorite part may be just how versatile they are. Arepas can be used to replace plain old sandwich bread to create any number of delicious recipes. For more recipe inspiration, you can visit
What would you put on your arepas?