Chia Pudding (Vegan Recipe)

Vegan Breakfast

As many of you know, my teenage daughter (aka Jelly Bean) as been vegan for over a year now. We fully support her decision, she’s happy and healthy.  This recipe is great for breakfast or, if you add the option sweetness, a nice treat.

Vegan Chia Pudding with Fruit Topping

½ cup almond, soy or coconut milk

3 Tablespoon Chia seeds

¼ cup fresh fruit chopped

optional topping- agave nectar or honey

Easy Vegan Recipe

Makes 1 serving.

Mix chia seeds and milk alternative in a mason jar or cup.  Place in the refrigerator for at least 30 minutes. The chia seeds will plump and create a pudding like texture.  Top the pudding with cut fruit and serve cold.  For extra sweetness, drizzle agave nectar or honey on top of the fruit.

Dairy Free Vegan Recipe


Jalapeño Cornbread Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MejoresRecetas #CollectiveBias

Social gatherings are in full swing with the holidays quickly approaching which means holiday baking and cooking is taking over!La Morena In Store

I’m always looking for new fun ideas for food to bring to holiday parties and gatherings. Of course, old favorites are great but adding a twist to classics make for wonderful dishes to share with friends and family. I’m from Arizona where Latin flavors are found in many dishes and I know La Morena products add authentic Latino flavors to old favorites and new recipes.

Jalapeño Cornbread

Cornbread is comfort food and with this twist using La Morena whole jalapeños, I know these cornbread muffins will be a hit at our next party.  I picked up a huge can of 28oz whole jalapeños at my local Food City for a shockingly low price.  Because these muffins have a kick to them; I think they pair perfectly with an ice cold Coca Cola!

Cornbread recipe

You can certainly make these using a cornbread mix, but my recipe for cornbread is already extremely simple!Jalapeño Corn Bread

Yields 9 muffins
Prep Time 10 minutes
Cook Time 15 minutes

La Morena Cornbread

First, preheat the oven to 425.  Set the jalapeños aside and mix all other ingredients together.  Fill a well greased muffin tin about 2/3s of the way full with the cornbread batter.  Place a sliced jalapeño in the middle of each muffin and bake for approximately 15 minutes or until golden brown.  Let cool and serve along side your favorite entree with an ice cold Coca Cola.

Jalapeño Corn Bread and a Coke

Check out all the great products from La Morena and follow the #MejorRecetas hashtag for other delicious recipes from La Morena and Coca Cola.  Don’t forget to look for specially marked displays in your stores for extra savings, too!

Cornbread muffins with coca cola

Rice Crispy Halloween Graves Head Stones

Halloween is such a fun time of year around here.  We love decorating, making costumes and even eating themed treats!  This easy and sweet recipe is perfect for parties, play dates or just making them at home with the kiddos.  I use pre-made rice cristy treats to cut down time and make this super simple.

Grave Stone Halloween treats


Rice Crispy Graves/Head Stone Treats

6 Rice Crispy Treats
16 oz of dark chocolate
6 oz of white chocolate

Simple Halloween Treats

First, melt the dark chocolate in the microwave, stirring every 30 seconds to make sure it doesn’t burn.  Set the melted chocolate aside and open up the rice crispy treats.  Form the treats into a grave shape; rounding out the top corners with your fingers.  Dip one side of the crispy treats into the dark chocolate and cover it fully.  Let the dark chocolate harden in the refrigerator.

Halloween Treat

While the treats are hardening, melt the white chocolate in the microwave.  Let it cool slightly and spoon into a plastic baggie.  Use scissors to snip the corner of the bag off.  Use the white chocolate to write RIP on each treat.  Serve cold and enjoy!

Head Stone Treat

Bagel Thins French Toast

  This shop has been compensated by Collective Bias, Inc. and its advertiser.  I was sponsored to write this post on behalf of Weight Watchers.  All opinions are mine alone. #SmarterTreats #CollectiveBias

The holidays are right around the corner and it’s one of my favorite times of year for cooking and baking new and old favorites.

Walmart Weight Watchers

Recently, I stopped by my local Walmart to do a little shopping.  I was without kiddos so I took my sweet time walking up and down the aisles.  I walked through the bread aisle and ended up in front of the Bagel Thins and I had an idea.  I didn’t know if this idea would work but I figured if it did it’d be delicious.  I decided I was going to blend two of my favorite breakfast foods to *hopefully create a perfect holiday breakfast dish.  I don’t want to toot my own horn…but toot toot!  This Bagel French Toast is easy and amazingly delicious.  Bagel Thins (with only 3 Weight Watchers® points per serving) were the perfect vessel for this simple recipe.

Bagel Thin

Bagel Thins French Toast

Bagel French Toast

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 3
WW Points Per Serving: 4

3 Bagel Thins (separated)
3 Egg Whites
1/3 cup Fat Free Milk
¼ tsp Cinnamon
¼ tsp Pure Vanilla Extract

Bagel French Toast Recipe
Whisk egg whites, milk, cinnamon and vanilla together in a shallow dish and set aside.  Take 3 Bagel Thins and separate along the precut line.  Heat skillet (I prefer cast iron) to a medium heat.

Weight Watchers Recipe

Take a Bagel Thin slice and dip into the egg mixture, let sit for a moment and then turn the piece over to dunk the other side, as well.  Immediately place on hot skillet and let cook for 1-2 minutes on one side.  Flip over and allow the other side to cook to a golden brown.  Repeat with other slices.

Bagel French Toast Recipe

To make it extra decadent, sprinkle powdered sugar over top.

Weight Watchers Breakfast Recipe


Check out Walmart and Weight Watchers demos to sample and learn about all the fantastic products.  Demo hours (find the locations here):

10/29 – Thursday 12:30-7:00 PM
10/30 – Friday 12:30-7:00 PM
10/31 – Saturday 10:00-4:30 PM
11/1 – Sunday 12:30-7:00

Leftover Burgers into Cheeseburger Nachos

Hosting parties and gathering is something I love to do.  I love getting people together for birthdays, anniversaries, a football game or, most recently, a baby shower!  My newest niece was actually born today and I am currently sitting in the library across from the hospital waiting for the “OK” text to pack it up and visit her (and her parents, too, I guess….who are we kidding, I want to hold that baby!).

A few weeks ago, I hosted a baby sprinkle to celebrate.  If you follow me on any sort of social media platform, you already know this (if you DON’T follow me, you should.  I’m fun).  What you don’t know, if that I pulled a typical ‘me’ move and got way too much food.  I’d rather have leftovers than not have enough, right? So we were left with about 20 extra cheeseburgers, cooked and ready to eat.  We noshed on leftovers for a while but there’s only so many cheeseburgers a person can eat.  So we started coming up with inventive ways to finish them off.  I’d like to introduce you to the Cheeseburger Nacho.

Leftover Hamburger Recipe

Ingredients (these are really very flexible):

4 leftover burgers (already cooked) chopped

1 bag of tortilla chips

2 cups shredded cheese

1/2 cup pickles chopped

1/2 onion chopped

1 tomato diced

1/2 cup lettuce shredded

Other toppings such as jalapenos, olives, ketsup/mustard or sour cream are optional (and delicious)!


Line a baking sheet with tin foil and dump out the chips.  Spread them out evenly in one layer.  Sprinkle chopped up hamburgers over top of the chips and follow that with the shredded cheese and onions.  Save the pickles, tomato and lettuce to top the nachos later.  Bake in a preheated 350* oven for approximately 10 minutes.  Remember, everything is already cooked.  Baking is simply to heat everything up (cook the onions just a bit) and melt the cheese.

Leftover Burgers into Nachos

Top the nachos with the last three ingredients and serve warm!  This will remind you of a burger but won’t make you sick after eating burgers for days…


5 Ingredient Fudge-y Brownies

Easy desserts are where it’s at.  I love baking but with a house full of kids (and a husband, too) I prefer easy treats to whip up quick.

Super Simple Brownie Recipe

These brownies are the perfect comfort dessert and the kids agree!  Only 5 ingredients makes this perfect to finish off the day with some chocolately goodness.

Prep Time: 10 min

Cook Time: 18 min

Serving Size: 9×9 Pan

Easy Brownie Recipe


¾ cup flour

1 cup sugar

1/3 cup oil

½ cup coco powder

2 eggs


Preheat oven to 350.

5 Ingredient Brownies

First, in a medium size bowl, whisk dry ingredients together until well incorporated. Beat eggs and oil together in a small bowl.  Dump oil and egg mixture into the dry ingredients and which until well blended.

Chewy Brownies

In a greased 9×9 baking pan, pour batter and place in preheated oven.

Easy Brownies

Bake for approx 18 minutes or until a knife comes out clean.  An optional topping is powdered sugar for an extra sweet treat.

Easy Chewy Brownies

Mini Peach Cakes

Fresh Peach Mini Cakes

One of my husband’s favorite desserts is a large cake I make with tons of melted butter, fresh fruits and a yummy (but not too sweet) batter.  His favorite parts are the edge pieces.  I decided to attempt to make his favorite dessert into personal sized, mini cakes.  I had fresh peaches from my grandma’s trees and they were perfect for this recipe!

Peach Cake Ingredients

You Will Need:

3 Fresh Peaches (diced)

1 Cup Sugar

1 Cup Flour

3 Tablespoons Baking Powder

1 Stick Butter (melted)

1/4 Cup Milk

1 Teaspoon Salt

Preheat the oven to 350.

Peach Mini Cake

In a large bowl, mix flour, sugar, baking powder and salt until well blended.  In a separate bowl, mix the melted butter (cooled) and milk.  Add the wet ingredients to the dry until well incorporated.  Using a greased muffin or cupcake tin fill each well 3/4’s of the way full with the batter, top with fresh peach pieces.

Bake cakes for 13-16 minutes.  Enjoy alone of with a scoop of ice cream!Fresh Peach Mini Cake

Copycat Orange Julius Smoothie Using Fresh Ingredients

Recently, I received some products from MyProtein to review and share with you all.  As always, my opinions are 100% my own. IMG_8630edit

My family and I have really been enjoying quite a few products from MyProtein to help maintain a healthy lifestyle, add protein and calories to our kids’ diets and meal replacements for the adults.  The protein bar and powder flavors are actually good (which, is hard to come by with protein supplements, let’s be honest).  If you are like me, usually the only flavors even worth trying to choke down are chocolate flavors but with MyProtein Chox we took a risk and got the Lemon Crunch and they were fantastic.

The stand out product for me was the Instant Oats.  It isn’t want you are thinking.  It’s not instant oatmeal.  It is a finely ground powder that you can mix with protein powders in shakes or other recipes.  It’s got many uses, including upping calorie intake which can help keep you feel fuller longer or as a meal replacement.

I have been buying my product in bulk lately at a great price and ended up with like 60 oranges (if you follow on Instagram or Twitter  you have probably seen lots of bulk produce pictures!).  I came up with this delicious recipe and then had a light bulb moment.  I adding the Instant Oats from MyProtein and it became a meal replacement for me, more calories for my picky eaters and and overall yummy treat!


You Will Need:

4 Oranges, peeled and cut

2 cups ice

1/3 cup milk (I used coconut but you can try almond, soy, etc whatever you prefer)

1/3 cup water

1 teaspoon vanilla extract

1/4 teaspoon lemon juice

2 scoops MyProtein Instant Oats (optional)

1-2 tablespoons sweetener (honey, agave, sugar)

Makes about 4 servings


Toss all ingredients into the blender and let it do it’s thing!  Pour into a frosted glass and garnish with orange slice, if you are feeling fancy.


Inside Out Chocolate Strawberry

We eat a lot of strawberries when they go on sale!  We eat them all day for snacks, sides to meals and even dessert.  I dip them in chocolate for an extra special dessert treat.

Chocolate Strawberries

My kids make a huge mess with chocolate dipped strawberries- they hold onto them too long making the chocolate melt in their hot little hands.  I thought of filling the strawberries with the chocolate in an attempt to avoid the outrageous chocolately mess.

First I cut the top off my strawberries and then I used a 1/4 teaspoon measuring spoon to scoop out the middle of the top.

Strawberries and Chocolate

I washed the strawberries and let them dry.  While they were drying I took some chocolate chips and melted them in the microwave.

I took the same spoon and filled the holes with melted chocolate.  I wasn’t sure how to keep them upright and then I had a light bulb moment!  I used a mini muffin tin (a regular muffin tin will work; just put two in each and prop them up).  They stayed upright and kept the chocolate in place!

Strawberry Recipe

These present well, too, and would be great for a party. You can even top them with coconut, almonds, chocolate sprinkles or whatever you can come up with!

Simple Drop Biscuit: Perfect Holiday Recipe

Thank you to Mezzetta for sponsoring today’s post and inspiring me to get creative and create a unique recipe for the Holidays. 

Drop Biscuits are a staple in our home.  You’ll find them at breakfast, lunch and dinner here.  Biscuits and gravy, jam or butter, as a side for soup, chili and even pastas.  Drop biscuits are easy and the variations are endless.  You can add herbs, cheeses, peppers and even fruit, truly you are only limited by your own imagination when it comes to these.  These are the perfect holiday recipe because they are simple, quick and delicious.


I used Mezzetta to elevate my recipe and made these Jalapeno Cheesy Biscuits. These biscuits are perfect for passing around the dinner table and  I have always loved jalapenos. The endless possibilities are endless when using quality deli peppers, like these Mezzetta® Tamed Jalapenos, in dips, salads, appetizers, pizzas and more.


During my both my pregnancies I craved jalapenos.  I wanted them on and in everything.  However my children are not fans of a lot of ‘spice’ so these tamed jalapenos (which are a hybrid of jalapenos and bell peppers) is a perfect compromise. Side Note: I also ate (and still eat) Mezzetta® Peperoncinis whole.  My mouth is watering just typing this.

You Will Need:

2 Cups All Purpose Flour

1 Tbsp Baking Powder

1 Tsp Salt

1/2 Cup Cold Butter (1 stick cut into small pieces)

1 Cup Milk

1/4 Cup Mezzetta®  Jalapenos

1/2 Cup Shredded Cheese


First, preheat your oven to 400. Mix dry ingredients well.  Use forks or a pastry cutter to mix in the cold butter, you want to do this quickly, so the butter stays cold (this with help give you flaky biscuits). Once the butter is combined you will have a mixture that’s texture is like corn meal.  Make sure your milk is cold, this is to help keep that butter cold, and add it to your mixture.  Next add Mezzetta® jalapenos and your cheese and mix it all together.  Don’t over mix, that will create a tough biscuit. You want everything combined just enough.  Drop large mounds onto your baking sheet (no need to grease).  Bake for 18 min (although times will vary based on your oven) and until biscuits have a light brown bottom and a bit of color to the top. This recipe will make about 10 good sized biscuits.


Do you have a recipe you could elevate or twist to include some of the great Mezzetta products?  Don’t forget to get the coupon for .50 off and enter to win the daily prize basket from Mezzetta!  The giveaway will run from December 1st through December 31st. That means there are 31 daily prizes!