1 pkg refrigerated biscuits

2/3 C rice krispies

1 C Shredded cheese

1 C cooked chicken

frozen peas and carrots

1 can cream of chicken soup

Preheat oven to 375′.  Seperate biscuits and press into ungreased muffin cups.  Add 1 T of rice krispies and 1 T Cheese to each muffin cup.  Combine veggies, chicken, and soup.  Divide into muffin cups.  Sprinkle top of each with cheese.  Bake 20-25 minutes.

This recipe is from Nick Jr but I could not find it on their website or anywhere else on the web!




 frozen bean and cheese burritos 

with red and green enchilada sauces poured over top and baked with additional cheese on top.

Borrowed lovingly from Steph @ Yadda Yadda Mama

2 1/4 C Bisquick

2/3 C Milk

Marinara sauce

12 Slices Pepperoni (quartered)

Shredded Mozzarella Cheese

Preheat oven to 400′.  Mix bisquick and milk.   Spoon equally into a 12 count muffin pan.  Flour hands and press dough up the sides of muffin cups.  Pour sauce into centers, add pepperoni and cover with cheese.   Bake 15-20 minutes.  Let cool 3-5 minutes.

1 C Brown Sugar
1/2 C Peanut Butter
1/2 C Carrot puree (baby food)
1/2 C Banana puree
1 egg white

Mix the above together!

1 C Flour
1 t baking soda
1 t baking powder
1/2 t salt

add to first mixture! Pour into muffin pan and bake 15 minutes at 350′.

Enjoy! B

Our go to meals from some amazing bloggers!

Spaghetti Pie

Pink Pasta

Pepperoni Rolls

Pop-up Pizza

Strawberry Shortcake Cake

Lemon pepper Chicken Sandwich

Brown bag burritos

Taco Cornbread Pizza

Egg in a hole

Cream of Chicken Breasts

Cinnamon French Toast

Pioneer Woman Cooks  I absolutely love Ree Drummond’s new cookbook.  It is full of amazing recipes and reads like a funny friend sharing her life with you.  Check it out!


2 lbs. frozen hashbrowns (I like the square but any work)
6 oz sour cream
1/2 cup chopped onion
1/2 tsp pepper
1/2 cup melted butter
1 can cream of chicken soup
1 tsp salt
2 cups shredded cheese

mix everything together (hashbrowns last is easiest)

bake at 350′ for 45 mins or do in crock pot.  Either way spray w/cooking spray to make it easier to clean.

This one is from my neighbor and is perfect for a potluck!



1 lg. pkg. Oreo cookies – crushed
1 cup butter, melted
1 large pkg. cream cheese
1 cup powdered sugar
2 – 8 oz. Cool Whip
1 pkg. chocolate instant pudding
Put crushed cookies in 9×12′ pan (reserve 1/2 cup for topping).  Pour butter over cookies and set in refrigerator for 1 hour.
In mixer, mix cream cheese and powdered sugar.  Add 1 Cool Whip and spread over cookies.  Refrigerate 1 hour.
Prepare chocolate pudding as directed and put on top of second layer.  Refrigerate 1 hour. 
Spread second Cool Whip over top.  Sprinkle remaining crumbs on top.  Refrigerate.
This recipe is super yummy and my BIL’s favorite!

10 strips bacon, cooked & crumbled
1 3/4 c. milk
2/3 c. Bisquick
3 eggs, beaten
1/3 c. butter, melted
1 1/4 c. Sharp Cheddar cheese
1/4 t. pepper
In blender, combine all ingredients except bacon and cheese. Pour into a 9 inch greased pie pan. Sprinkle top with crumbled bacon and cheese. Press down gently. Bake at 350 degrees for 32-35 minutes; remove from oven; let stand 5 minutes before serving.

1 c. chicken
1 pkg. crescent dinner rolls
1 (10.5 oz) can Cream of chicken soup
1 c. milk
1 pkg.  shredded Sharp Cheddar cheese   

Separate rolls & fill each with chicken and cheese.  Roll up and place rolls seam side down in a 9×13 dish.  Mix soup and milk together and pour over rolls.  Top with extra shredded cheese.  Bake at 350′ for 25 minutes.