The Best Cookies

Last Saturday I posted this picture on my Instagram stories…

And for the next 24 hours I had so many people DM me and ask for the recipe. I couldn’t keep this delicious recipe from you guys. I like you too much. So here is the most delicious cookie recipe you’ll ever have. Also, I’ve got to thank Craig for this recipe. This one is his baby. He has taken *inspiration from several recipes on the internet after I told him how much I loved the Oreo Chocolate Chip cookie from Sodalicious and has really perfected these. Just another reason I adore this man.

Oreo Chocolate Chip Cookies


1 C Butter

3/4 C Brown Sugar

1 C Sugar

2 Eggs

1 TBS Vanilla

3 C Flour

1 tsp Salt

1 tsp Baking Soda

1/2 C Chocolate Chips

1/2 C White Chocolate Chips

15-20ish crushed Oreos


  • Set oven to 350 degrees
  • Mix butter, sugar, brown sugar, 2 eggs and vanilla until smooth
  • In a bowl, mix flour, salt and baking soda
  • Gradually add dry ingredients to wet ingredients while it is mixing together (the dough should end up being very thick)
  • Stir in chopped Oreos, chocolate chips and white chocolate chips
  • Roll dough into balls and place on lined baking sheet
  • Cook 9-12 minutes
  • Enjoy and thank me later!

Truly, these are my new favorite cookies. If you try them, let me know! I hope you love them as much as I do. They get 10 stars and two giant thumbs up from me!

*Belle of the Kitchen

Roasted Veggies + Balsamic Glaze

Yoooooooou guys. I made up a recipe (loosely inspired by a few side dishes I’d seen on Pinterest) and I am very pleased with myself. It’s a yummy, easy side dish that I think is perfect for Fall!



  • 3 large carrots, sliced
  • 1 head of cauliflower
  • a couple bunches of broccoli
  • Salt and pepper
  • 1/4 cup balsamic vinager
  • 2tbs olive oil
  • 1/4 cup vegetable stock
  • 2 tbs agave
  • 1tbs lemon juice


  • Set oven to 400
  • Wash and prepare vegetables. Cut into desired sizes
  • Put veggies in a bowl, drizzle with olive oil, add salt and pepper to taste and mix.
  • Line a sheet pan with foil and spread veggies evenly on pan. Cook on 400 for 20 minutes.
  • In a small to medium saucepan, add balsamic vinegar, olive oil, vegetable stock, agave and lemon juice. Heat on low/medium heat.
  • When veggies are done, dump into a serving bowl and add the saucepan mixture.
  • Coat well.
  • Enjoy (best served nice and hot!)

If you guys try this let me know!! I thought it was delicious!

Happy cooking!

Delicious and Easy Banana Pudding

You know how so many recipes online can’t be accessed until you read (AKA skim over) 100 paragraphs that kind of have nothing to do with the recipe? That won’t be happening here.

(keep in mind I’ve never claimed to be a photographer. this is not an attractive picture of banana pudding. maybe I could have focused more on keeping it neat when I assembled it, but I was also getting help from a four year old, so.,..)

Here is the recipe to a delicious and easy, quick-to-make Banana Pudding recipe!


  • Large package of Instant Vanilla Pudding – 6oz
  • 2 1/2 cups of whole milk
  • 1 14oz can of sweetened condensed milk
  • 1 16 oz container of cool whip
  • 4 sliced bananas
  • Nilla Wafers


  • In a large bowl, mix together pack of Instant Vanilla Pudding with 2 1/2 cups of whole milk
  • Add sweetened condensed milk and mix well
  • Fold in half of the Cool Whip
  • In another large bowl, start assembling the dish, alternating between pudding, bananas and Nilla Wafers
  • Top with the remaining half of Cool Whip and decorate with remaining bananas and wafers
  • Refrigerate for a least one hour before serving

Enjoy! Quick, easy and oh so yummy!

Zucchini Casserole

I posted a picture of this yummy dinner the other day on Instagram and got quite a few requests to share the recipe – so here it is! This meal is delicious you guys.


Zucchini Casserole

You will need:

1 cup rice
1 bell pepper (i used green)
half a white onion                                                                                                                                             1 can corn
1 can (rinsed) black bean
1/2 cup salsa
2tsp cumin
1tsp chili powder                                                                                                                                      mexican blend cheese
2 zucchini
1 squash


preheat oven to 400 degrees

cook rice

peel zucchini and squash and cut into cubes

cut onion and pepper

in 9×13 pan put your zucchini and squash in the oven while you prepare the rest (this helps soften the vegetables)

in a skillet cook onion and pepper in a little olive oil

in skillet combine cooked rice, corn, black beans, salsa, cumin and chili powder

remove zucchini/squash from oven and dump the mixture from the skillet into the pan

cover top with cheese

cover with aluminum foil

bake for 20 minutes – the last 5 minutes i removed the foil





Dinner is Served

I am desperately trying to be healthier. An incredible surprise to me is that the exercise is easy part and its the eating thats kicking my trash. I have a major sweet tooth and it takes every single teeny tiny ounce of self control I have to not eat alllllllll the junk food in the world. And I know I could use moderation, but the problem with me is that if I have one cookie, I then somehow eat…way more than one.

But thats not the point of this post. The point of this post is that I found a decently healthy dinner recipe that I sort of winged, sort of copied from a pin on Pinterest – I also made it with the worlds cutest, neediest baby strapped to my chest!


GROUND TURKEY CASSEROLE (or something – idk, i haven’t named it)

You will need:

1lb ground turkey

1 yellow pepper – diced

2 cups water

1 cup brown rice

4 garlic cloves

1 tbsp chili powder

1/4 tbsp salt

1/4 tbsp ground pepper

1 tomato – diced

1 can (15oz) whole kernel corn

1 can (150z) red kidney beans

Mexican Blend cheese



Cook ground turkey and yellow peppers in large skillet over medium heat until turkey is no longer pink

Add water, rice, garlic, chili powder, salt, pepper, tomatoes, corn and beans

Cook covered for about 20 minutes or until rice is soft

Remove from stove top and sprinkle cheese – serve hot




Peanut Butter and Jelly Smoothie

I need to make more smoothies. I’m really not sure why I don’t – they are easy and are a fun way to eat healthy. I’ve made a goal this summer to try more smoothies and stop being so lazy about them. I made my first one a few days ago and I’m a big fan – it turned out delicious and I’ll definitely be making it again soon.


Peanut Butter and Jelly Smoothies

1 cup baby spinach

2 cups milk (water and almond milk would also work)

3 cups grapes (i froze mine)

2 cut up bananas

1/4 cup creamy peanut butter

optional: adorable Mickey Mouse and Minnie Mouse glasses





Quick, Easy and Healthy

I have been eating healthy lately and not to toot my own horn, but I’ve been killing it. I may even be having fun with it right now. But don’t even think that I don’t still constantly crave chocolate and give in to that temptation every now and again.

My sweet tooth is especially ravenous before I go to bed so I have been searching for something that was somehow sweet, delicious and healthy all at the same time — and I finally found it. It was on the SnapChat of lifestyle blogger, KatieDidWhat. I have this quick and easy treat many nights before bed and though its not chocolate, it really holds my sweet tooth over.


It is seriously so easy. There are four ingredients and takes just a couple minutes to prepare.

You just need:


Greek Yogurt (i use the honey flavored)



You just cut slices of cucumber, drop a little scoop of greek yogurt on top, stick a couple strawberry slices on and top with a little honey. It is so good. You need this in your life.



Funfetti Cakies


A while ago on Pinterest I saw a recipe for Funfetti Cookies and they instantly caught my eye.

They were pretty, they were colorful and most importantly they looked delicious.
After reading over the recipe and looking up a few other funfetti cookie recipes, I put together my own recipe (but i’m sure someone else has already come up with it – so don’t fully credit me with this) and named it, Funfetti Cakies.

Because they turned out so yummy and cute, I decided to share it with you.

You will need:
8oz Cream Cheese (room temperature)
1/2 Cup Butter (room temperature)
1 Egg
1 Box Funfetti Cake Mix
Sprinkles (colorful are best)
1/4 Cup Powdered Sugar

How to Make:
-Beat together cream cheese and butter until smooth, then add the egg and continue mixing together
-Add the cake mix until combined, add sprinkles, mix
-Chill dough for about one hour
-Preheat oven to 350 degrees
-Roll dough into 1 inch balls (mine were bigger) and roll in powdered sugar
-Place on cookie sheet and cook for 10-12 minutes
-Allow cookies to cool on sheet for 2-3 minutes then transfer to wire rack to cool all the way

(this recipe made about 24 or so..i didn’t count them before we gobbled a few up)

You should totally try these.
You won’t regret it and neither will your tummy or taste buds.

Happy eating!



Apple Vinegar Salad Dressing

I found this recipe on a YouTube channel not too long ago and I knew it was one I had to try. I finally got around to getting all the ingredients and a little container to keep it in and I am very, very pleased.

Apple Vinegar Salad Dressing

1 cup apple juice

4 tablespoons apple cider vinegar

3 tablespoons honey (it actually calls for 2 tablespoons, but i liked mine sweeter)

1/4 cup olive oil

salt and pepper to taste (i used sea salt)




Sesame Chicken Recipe

I like to try new recipes as often as I can, but I still have several recipes that have become an absolute staple in our household. They’re the dishes I make quite often and we haven’t tired of (yet). Last night I made one of our favs and decided it was yummy and easy (so easy) enough to share.

*This is not my recipe. I found it online somewhere and wrote the recipe down. This is in no way my creative genius (though I wish I could take credit).

Sesame Chicken


1 bag of frozen popcorn chicken

6 tablespoons of honey

4 tablespoons of ketchup

4 tablespoons of sugar

2 tablespoons of white distilled vinegar

2 tablespoons of soy sauce

salt and pepper to taste

sesame seeds


Cook the popcorn chicken as directed on the package. In a large saucepan, whisk together the honey, ketchup, sugar, vinegar, soy sauce, salt and pepper over medium/high heat. Toss the popcorn chicken into the sauce and stir it around, coating the chicken with the sauce. Serve over rice.