Bubble Up Enchiladas

So, I don't cook meals a lot at home. It's just me, and I don't usually feel like being in the kitchen when I get home from work. Frozen pizzas, frozen meals, and fast food do get old after a while though. So when I saw this quick and easy recipe, I thought why not! I got the recipe from Plain Chicken, which is an awesome blog with many quick and easy recipes. I just changed one thing, cause... I like the cheese, people!!

The Stuff:
1 lb lean ground beef
1 packet taco seasoning
8 oz can tomato sauce
10 oz can enchilada sauce
1 can refrigerated biscuits (10 small biscuits can)
*And here's where I changed things up

1 c. shredded Velveeta

1 c. Mexican cheese blend

How to:
Preheat oven to 350 and spray casserole dish with cooking spray.
Brown meat and drain excess oil. Add taco seasoning, tomato sauce, enchilada sauce, and Velveeta cheese. Stir until well combined.
Cut biscuits into fourths and stir into meat mixture. Pour into casserole dish and bake for 25 minutes. Remove and add the other cup of cheese, plus a little extra... if you like the cheese :).
Then pop it back in the oven for another 10 minutes, or until cheese melts. Let stand about 5 minutes before scoopage ensues.

*The original recipe uses 2 cups of Mexican cheese blend, but I just knew that wasn't going to be cheesy enough.

Hope y'all enjoy! :)

Snicker-stuffed Chocolate Chip Cookies

Got lots and lots of smiles with these cookies! I tell y'all what, that Picky-Palate lady is something else! She came up with these awesome cookies! It's a really easy cookie to make, too. So get busy trying them!

Snicker-Stuffed Chocolate Chip Cookies

2 sticks butter, softened

1 c. sugar

3/4 c. brown sugar

2 eggs

1 T. vanilla

3 1/2 c. all-purpose flour

1 t. baking soda

1/2 t. salt

1 bag chocolate chips

24 "fun-sized" Snicker bars

Preheat oven to 350 and grease cookie sheets. Preferably in a stand mixer, cream together butter and sugars until well mixed. Add eggs and vanilla. mixing until combined.

In a separate bowl, add flour, soda, and salt. Mix. Add flour mixture gradually into wet ingredients, mixing well. Fold in chocolate chips. Using a cookie scoop, place one scoop of dough onto top and one scoop of dough on bottom of a small Snicker bar. Seal edges around Snicker bar by pressing and cupping dough in hand until candy bar is enclosed. Place cookie on baking sheet and bake 9-13 minutes, (I baked about 10 minutes). Let cookies cool for 5-10 minutes before transferring to cooling rack. Enjoy!

Here's some right out of the oven!

Easy Peasy Peanut Butter Pie

I made pie Saturday morning! Easiest pie I ever made! Mainly, because I bought and used a pre-made pie crust. :) Shhhh!! Don't tell Paula or Martha! Here's the recipe, slightly adapted from Picky Palate, (picky-palate.com).

Pie Crust:
Pre-made graham cracker crust
*or*
9 whole graham crackers, finely ground
3 T. sugar
4 T. melted butter

Creamy inside stuff:
8 oz. softened cream cheese
1/2 c. packed brown sugar
1/2 c. creamy peanut butter
1/4 c. heavy cream
Ice Cream Shell Topping

Baking the pie crust - Preheat oven to 350 and spray a 9-in pie plate with non-stick cooking spray. Place graham crackers, sugar, and melted butter in a large bowl, mixing to combine. Press into bottom and up sides of pie plate. Bake for 10 minutes, remove and cool for 10 minutes before adding the "creamy inside stuff."

No-Bake part - Place cream cheese, brown sugar, peanut butter, and heavy cream into bowl and beat with electric mixer until well combined. Scoop into pie crust and spread evenly. Now, for the good part!! There are a few brands that make a "shell" topping for ice-cream, which gives the ice cream a yummy, crunchy coating. This shell topping works really well on this pie, so pick out your favorite kind and drizzle all over the top of the pie. "Lord, save me now!!" My favorite is the Heath Bar Shell topping! Refrigerate the pie for 20-30 minutes before serving!

If this doesn't knock your socks off, I don't know what will! Enjoy!