Category: Recipe

Southwestern Rub for Chicken

It’s grilling season!!! You know, when it’s not raining.  We love grilling out in the summer, so we don’t have to heat up the house.  And chicken is a staple, so I’m always looking for ways to change it up.  I have a few go to marinades and this is one of them.  This Southwestern Rub in on the agenda for grilled chicken tonight! 


Southwestern Rub for chicken #recipe #dinnerIt’s very easy to make and you probably have all the ingredients in the pantry!  Marinate 30 minutes before grilling or up to 24 hours before.  So you can marinate according to your schedule!  It’s flexible!  And the flavor is great, but not too spicy, so your kids will eat it, too!  Serve it up with some mac and cheese and roasted broccoli and everyone will be happy!

Southwestern Rub
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  1. 1 tbsp chili powder
  2. 1 tbsp canola oil
  3. 1 tsp cumin
  4. 1/4 tsp salt
  5. 1/4 tsp cayenne pepper
  6. 1 large garlic clove, minced
  1. Combine all ingredients in a small bowl.
  2. Rub onto chicken and let marinate for at least 30 minutes (up to 24 hours).
Adapted from Betty Crocker
Adapted from Betty Crocker
What Does She Do All Day?

Gimme S’more Cookies!

Hey!  Happy Monday!  How was your holiday weekend?  Ours was busy and fun filled and exhausting and lake-tastic.  We’re on our way home today and it’s back to reality.  But I can pretend I’m still at the lake and enjoying the evenings around the fire by making S’more Cookies!  S'more cookies #dessert #recipe #bakingI’m such a sucker for marshmallowy chocolate goodness.  Remember how I made a S’moreclair cake for my birthday last year?  Oh, an that time I made S’more Brownies?  And we cannot spend a spring/summer/fall evening at the lake without making s’mores!  So, of course I love these s’more cookies, too!

S'more cookies #dessert #recipe #bakingMy friend, Sarah, shared this recipe with me and I actually waited a really long time to make them.  And maybe that was a good thing, since I have no self control.  Had I made them sooner I probably would weigh 10 lbs more.  😉

The girls love these cookies, too.  But is that really any surprise?  They’re kids!  And they love chocolate and marshmallow, too.  Hubby wasn’t as big a fan, but that’s mainly because they’re not a fudgy brownie or a peanut butter cookie.  He likes what he likes. 

So now that I love these cookies I’ll be tempted to make them all the time.  Luckily I don’t keep Hershey kisses around, so it takes some preplanning to make these. So they’ll likely only be made for special occasions.  And that’s OK with my waistline me.  OK, enough babbling from me.  Here’s how to make these delicious s’more cookies!

Gimme S’more Cookies!


  • 4 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 cup finely crushed graham crackers
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 tablespoon vanilla
  • 1 7-ounce jar marshmallow creme
  • 42 Heshey's kisses


  1. In a bowl, mix oats, flour, crushed graham crackers, baking soda, baking powder, cinnamon and salt. Set aside.
  2. In a large bowl, beat butter with electric mixer 30 seconds. Beat in brown and granulated sugars. Beat in eggs, milk, and vanilla. Beat in the flour mixture. Chill, covered, for 1 to 4 hours.
  3. Drop dough by rounded tablespoonfuls 2 inches apart onto a Silpat lined cookie sheets. Bake cookies in 375 degree oven for 8 minutes; remove from oven.
  4. Using the back of a teaspoon measure, make an indentation in each cookie top. Fill a piping bag with the marshmallow creme. Pipe 1 teaspoon creme into center of each cookie. Push a Hershey's kiss into creme, point side down. Return cookies to oven; bake 2 or 3 minutes more or until edges are light brown. Cool on cookie sheets 1 minute. Cool completely on wire racks. Makes 42 cookies.

Add some Kisses to your grocery list and plan to make these for a fun summer treat!

S'more Cookies #dessert #baking #recipe

Kids in the Kitchen: Watermelon Lemonade Ice Pops

It rained every day last week.  Thank goodness Cupcake had Safety Town every morning to get us out of the house for a little bit.  Otherwise we were getting a bit antsy.  We found a few projects and activities to keep us busy.  One of those fun activities was making watermelon lemonade ice pops! 

Kids in the Kitchen: Watermelon Lemonade Ice Pops

Thank goodness for summer!  The second day of summer brought us some gorgeous weather just in time for the start of swim lessons!  (more…)

Asian Chicken Slaw

Ah, warm weather.  Nothing gives me less desire to cook.  I do not want to turn on the oven when it’s hot outside!  So I’m always looking for quick and easy dinner recipes that don’t require a lot of cooking.  That’s why I love this Asian Chicken Slaw.  It comes together really quick and the only thing you have to cook is the chicken!

Asian Chicken Slaw #dinner #recipe #summerNot only is it delicious it’s packed with fruits and veggies!  I love the broccoli slaw base!  And the sweetness of the mandarin oranges.  And the crunch of the noodles.  And I even like the leftovers when the noodles aren’t so crunchy any more!

And it’s nice having leftovers that don’t need reheated.  I was able to pack the leftovers for a picnic lunch at the park with my girls!  It’s a perfect summer meal!  It will be on regular rotation this summer!


Asian Chicken Slaw
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  1. 1 package chicken flavor raman noodles
  2. 1 1/2 tbsp fresh grated ginger
  3. 1 clove garlic, minced
  4. 1/4 cup fresh lime juice (1-2 limes)
  5. 1/4 seedless cucumber
  6. 1 can (11 oz) mandarin oranges, drained
  7. 1/3 cup canola oil
  8. 1 tbsp sugar
  9. 1 tbsp reduced sodium soy sauce
  10. 12 oz broccoli slaw
  11. 2 cups diced cooked chicken breast
  1. With the noodles still in the package, crush into small pieces. Add noodles to a large mixing bowl.
  2. In a small bowl add the raman seasoning packet, ginger, garlic, oil, sugar and soy sauce. Mix until well combined. Add to the mixing bowl with the noodles and mix gently.
  3. Thinly slice cucumber, then cut the slices in half. Add the cucumber, broccoli slaw and chicken to the noodles and mix.
  4. Arrange the slaw on a serving platter and top with mandarin oranges before serving.
Adapted from Pampered Chef
Adapted from Pampered Chef
What Does She Do All Day?

Asian Chicken Slaw #dinner #recipe #summer

Friday Fitness and Cherry Chocolate Chip Donuts

Happy National Donut Day!  I love donuts!  So of course I have to share a donut recipe today.  Cherries are in season (yay!!!) and I thought they’d make a great donut!  So Cupcake and I whipped up a batch of Cherry Chocolate Chip Donuts!!!

DSC_3853-EditYum! I took one of my favorite donut recipes and put a little spin on it to come up with these.  Luckily I had some very ripe bananas on hand.  And a big bag of cherries.  But that’s no surprise. I will have a big bag of cherries in my fridge every week during cherry season!  So I may have to make these again!  And they’re baked so they’re not as bad for you as most donuts!  So you don’t have to run quite so many miles to work them off.  Speaking of working them off here’s the Friday Fitness recap.

Saturday – 8 miles (10:47 min/mile) – our last group run with my girl Katie before she moved.  I sure am going to miss her!    running buddies

Sunday – 3 miles (11:26 min/mile) with Cupcake on her bike for Stroller Run 2015.  We had a great turnout of 6 moms and 4 dads hitting the trail!

Monday – stroller strength was canceled due to rain (that never actually came) so I let Jillian Michaels kick my butt with “No More Trouble Zones”  and got some cardio in on the step machine.

Tuesday – 3.1 stroller miles (9:55 min/mile)

Wednesday – trail run!  I joined a summer trail running group and Wednesday was the first day. I’m excited to get more use out of my trail shoes!  We ran 2.6 miles (12:27 min/mile) on the first go round. But one of my MRTT gals was late and missed the start, so I went back out with her for another 2.5 miles (12:14 min.mile).

Thursday – Stroller Strength.  I got in about 1.6 miles and we worked upper body.  It was the first SS since Cupcake got out of school and I had to push the Sit’n’stand stroller with both girls in it which is quite a workout!

Friday – fill my face with cherry chocolate chip donuts!!!!

I’m sure you want to make some, too, so here’s the recipe!!


Cherry Chocolate Chip Donuts
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  1. 1 cup Mashed Ripe Banana (2 bananas)
  2. 1/2 cup Sugar
  3. 1/2 cup Fat Free Greek Yogurt
  4. 1/4 cup Unsalted Butter (Melted)
  5. 2 Eggs (Room Temperature)
  6. 1 teaspoon Pure Vanilla Extract
  7. 2 cups AP or white wheat flour
  8. 1 teaspoon Baking Powder
  9. 1/2 teaspoon Baking Soda
  10. 1/4 teaspoon Salt
  11. 1/2 cup Chocolate Chips
  12. 3/4 cup cherries (roughly chopped)
  1. Preheat the oven to 325F
  2. Using your electric mixer with the whisk attachment, add the mashed banana, sugar and Greek yogurt. Mix just until incorporated.
  3. Add melted butter, eggs and vanilla extra and mix.
  4. Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated. Do not over mix!
  5. Fold in the chocolate chips and cherries.
  6. Grease your donut baking pan and fill each mold 3/4 of the way full.
  7. Bake for 12-15 minutes.
  8. Allow the donuts to cool in the pan for 5 minutes before gently removing to a wire rack to cool. Or serve warm.
Adapted from Janie's Kitchen
Adapted from Janie's Kitchen
What Does She Do All Day?
Cherry Chocolate Chip Donuts #breakfast #recipe

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