blue ribbon chocolate chip cheesecake dip

The first time I remember winning something was in the second grade. It was a spelling bee, and I correctly declared g-i-r-a-f-f-e, giraffe. I won a magnet.

The second time was at last week's Prairie Hills neighborhood dessert contest, 20 years later. I received a $20 gift card to the local grocery store for my efforts. I'm becoming so domestic in this state of matrimony. Admittedly, I feel a bit guilty by beating out homemade ice cream and gluten free cupcakes. This recipe is ridiculously easy and neither gluten, carb, or sugar free, but it's a real crowd pleaser!

Chocolate Chip Cheesecake Dip:

1 8 oz. package of light cream cheese (softened)

1 stick of unsalted butter (softened)

3/4 cup powdered sugar

2 tablespoons brown sugar

1/4 teaspoon vanilla

3/4 cup mini chocolate chips

Graham Crackers

1. Mix cream cheese and butter until smooth

2. Mix in the powdered sugar, brown sugar, and vanilla

3. Stir in the mini chocolate chips, chill for an hour, and serve with graham crackers

energy bites

Today I'm going to tell you about these delicious energy bites I've become a major fan of lately. I am one of those people who prefer 6 small meals (or constantly grazing) over 3 large ones a day. While I'd love to snack on jalapeno potato chips every afternoon a few hours after lunch, my pencil skirts won't allow for much more waistline to cover. I found this recipe a while ago and have created my own version that I really love. So if you're like me and need a little pick-me-up between meals, try these all-natural, protein-packed energy bites out!

Here are the ingredients I use:

Since this picture, I've started using Natural Jif, and actually like the taste more than the regular Peter Pan. I also use less honey and vanilla than the recipe in the link states because I enjoy the nutty flavors over the sweet. Here are the measurements I have found the most delicious:

1/2 cup natural peanut butter

Less than 1/3 (but more than 1/4) cup honey

1 tsp vanilla

1 cup old fashioned oats

3/4 cup unprocessed wheat bran

1/3 cup unsweetened coconut

1/2 cup slivered almonds, chopped fine

The end result - about 12 of these yummy balls of goodness!

brown paper packages

Last week, my high school friends got together for our second annual ornament and nail polish exchange.

This year we decided to have it at one of our houses instead of at a restaurant, since we are known to linger at the dinner table far longer than any server appreciates.

There was decadent Mac n Cheese - thank you Hillary!

(Seriously, you'll want to make this recipe asap. So. Good.)

The Christmas decor would make Martha Stewart jealous.

The ornaments and nail polish colors were top notch this year.

And then there was the gift I brought, which was later dubbed the "humping Santa".

At least I could be proud of the packaging.

image courtesy of Stasia Hermes

breakfast of champions

I hope everyone had a wonderful Thanksgiving weekend! I am sufficiently stuffed, but was somehow still in the cooking mood, so I whipped up these bacon & cheese croissants with the limited ingredients I had in the fridge. They are so easy, reheat deliciously, and can be enjoyed on the go, which is important for me since I am not a morning person by nature.

All you need is a can of croissant biscuits, cheese singles, and 6-8 slices of bacon. Here's how to make these super simple breakfast rolls:

Preheat the oven according to the croissant can instructions.

Separate the dough and split the cheese singles in half.

Cook the bacon to your liking. Is there anything better than the noise of bacon cooking? Love. 

Cut the cooked bacon in to small pieces and sprinkle on top of each croissant triangle.

Roll 'em up! Stick them in the oven for 10-12 minutes.

Enjoy!! I have 2 for breakfast each morning and just reheat them in the convection oven.