Tag: simple and delicious

Apple Cider Pork Chops

Apple Cider Pork Chops

Are you ready for a quick and easy recipe to get dinner on the table in a flash? Well say hello to Apple Cider Pork Chops! Soooo….a few things you’ll absolutely LOVE about this one, it’s on the table in 25 minutes flat, only uses […]

Citrus Steak Salad

Citrus Steak Salad

Summer nights are made for quick and easy dinner recipes. Citrus Steak Salad is the most perfect all in one dinner salad to get the job done. Crunchy greens, tender steak, juicy strawberries, mandarin oranges and a citrusy, made from scratch vinaigrette make for a meal […]

Broccoli Cheese Spread

Broccoli Cheese Spread

Broccoli Cheese Spread is such a simple recipe but it’s so amazingly good. You absolutely need this quick and easy appetizer recipe in your arsenal. I mean could there be a more classic combination than broccoli and cheese? I don’t think so! Just try it and see. It’s near impossible to resist the lusciousness of this rich and creamy dip. You won’t believe how easy it is to make. Serve it up for a party or crowd, whip it together quickly when company stops by, or hoard it all for yourself while binge watching your fave Netflix series. This versatile dip can be ready at the drop of a hat or even made ahead of time. Pop it in the oven and it’s done in 20 minutes. Go ahead and hit the print button already!

Here’s all you’ll need: cream cheese, sour cream, Italian salad dressing mix, frozen chopped broccoli, cheddar cheese, and crackers for dipping.

Broccoli Cheese Spread Ingredients list

Five ingredients, that’s it just five ingredients! Let’s get this party started!! Soften the cream cheese and place it in a large bowl. You can leave the cream cheese out for a bit or nuke it in the microwave for a few seconds. It’s easier to mix when it’s softened. Using a hand mixer, blend together the cream cheese, sour cream and Italian salad dressing mix. You can find the salad dressing mix in the salad dressing aisle at your local grocer. It usually comes in a packet or sometimes in a box if it’s a two-pack.

Cream cheese, sour cream, and Italian dressing mix blended together in a large mixing bowl.

Thaw the frozen broccoli. You may need to drain it as well and pat it dry. You can also chop up any especially large broccoli florets that slipped through the cracks. I like all my pieces to be bitesize. Next fold in the broccoli and 1-1/2 cups of cheddar cheese. I love sharp cheddar! The sharper the better!! My hubby always seems to gravitate towards mild. So whatever floats your boat will work just fine.

Chopped broccoli florets and shredded cheddar cheese are folded into the Broccoli Cheese Spread.

Spray a shallow 1-quart baking dish lightly with cooking spray. I used my Corningware 1-qt dish but a pie plate also works greats for dips or spreads. Spoon the Broccoli Cheese Spread evenly into the baking dish. Broccoli Cheese Spread spooned into a baking dish.

Top with the remaining cheese and bake in a 350 degree preheated oven for 20 minutes. That’s it! Seriously so easy!!

Broccoli Cheese Spread in a baking dish topped with cheddar cheese.

And so cheesy!!! Grab a cracker before it’s gone because I’m diving right into the Broccoli Cheese Spread. Speaking of broccoli and cheese…Have you tried our Broccoli Cheese Soup?

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Broccoli Cheese Spread

January 21, 2020
: 3-1/2 cups
: Easy

By:

Ingredients
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup sour cream
  • 1 envelope Italian salad dressing mix
  • 3 cups frozen chopped broccoli, thawed, drained and patted dry
  • 2 cups shredded cheddar cheese, divided
  • Crackers for dipping
Directions
  • Step 1 Soften the cream cheese and place it in a large bowl. Using a hand mixer, blend together the cream cheese, sour cream and Italian salad dressing mix.
  • Step 2 Thaw the frozen broccoli, drain, and pat dry. fold in the broccoli and 1-1/2 cups of cheddar cheese.
  • Step 3 Spray a shallow 1-quart baking dish lightly with cooking spray. Spoon the Broccoli Cheese Spread evenly into the baking dish.
  • Step 4 Top with the remaining cheese and bake in a 350 degree preheated oven for 20 minutes. Serve with crackers. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

Watermelon Cucumber Salad

Watermelon Cucumber Salad

Watermelon Cucumber Salad is the salad I’ve been missing all my life! Our garden is overflowing with cucumbers right about now and my hubby is. In. His. Glory!! But I’m not the type to just sit there and munch on a plain cucumber all on […]

Key Lime Mousse Tarts

Key Lime Mousse Tarts

Summer is literally disappearing before my very eyes this year! Between starting an exciting new job, a revolving door of house guests that we hadn’t seen in foreva, and a few really spectacular parties, I pretty much blinked and July was gone. On the bright […]

Rhubarb Ice Cream

Rhubarb Ice Cream

I’ll be honest…I’ve never even tried rhubarb until I made this recipe! But if you’re going to be adventurous and try something new, I can’t think of a better way to do it than in ice cream form. My Dad grows rhubarb in his garden every year. It’s easy to grow, requires very little maintenance, and produces a huge crop. As soon as I get a little more space to garden this will be the first thing planted. Rhubarb Ice Cream is the perfect mixture of tart and sweet. This rich and creamy, decadent ice cream is loaded with rhubarb flavor. It almost reminds me of a sherbet. Mmmm!! SO good!! No ice cream machine? No worries. This no churn recipe is amazingly easy and requires only 4 ingredients. How do you top that? You can’t!

Here’s all you’ll need: rhubarb, sugar, lemon juice, and heavy cream.

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Start by slicing the rhubarb into small chunks. Slicing rhubarb is very similar to slicing celery. Chop off the tops and bottoms and discard just as you would celery. Don’t worry….celery ice cream is not on my list any time soon!! That is definitely not what THIS blog is about!!

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Next place the chopped rhubarb into a 13X9-inch pan. Cover with sugar and toss to coat. I know it looks like a whole lotta sugar but trust me, Rhubarb Ice Cream is totally worth the splurge! Treat yo self!!

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Cover and bake in a 375 degree preheated oven for 40 minutes or until the rhubarb is tender. Stir several times throughout cooking. The juices from the rhubarb combined with the melted sugar will produce some liquid. This is totally fine and exactly what we want!

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Remove the pan from the oven and cool the mixture slightly. Place the rhubarb mixture into a blender and process until it’s pureed. We’re shooting for a smooth liquid with no rhubarb chunks remaining. Then stir in the lemon juice. My handy dandy Ninja was perfect for the job! I love to break out this lil guy when I don’t feel like pulling out (or cleaning) my whole big blender. These cute lil cups are dishwasher safe too! Love it!!

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Meanwhile place the heavy whipping cream in a large bowl. Mix on the lowest speed for 30 seconds. Gradually increase the speed every thirty seconds or so until you reach the highest setting. Beat on high for several minutes, until stiff peaks begin to form. I find it helpful to move the beaters in a back and forth motion in the bowl. And don’t forget to scrape those sides either. Voila! Whipped cream!!

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Now fold the whipped cream into the rhubarb mixture until fully combined. I was half tempted to leave this as is because it’s just so pretty with all the swirls!

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Once fully combined, place the mixture into a shallow freezable dish. A shallow container will help the mixture to freeze faster. Freeze for 1 hour, stirring every 15 minutes. Cover and continue to freeze overnight or until the ice cream is firm.

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Doesn’t that look fabulous???? I can’t think of a better use for rhubarb! Enjoy Rhubarb Ice Cream plain, with strawberry syrup, or rainbow sprinkles!!! Delish!!!! If you love Ice Cream as much as we do, be sure to check out our Praline Ice Cream Topping as well!

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Rhubarb Ice Cream

July 17, 2018
: 3 cups
: Easy

By:

Ingredients
  • 3 cups sliced fresh rhubarb
  • 2 cups sugar
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream
Directions
  • Step 1 Slice the rhubarb into small chunks. Place the chopped rhubarb into a 13X9-inch pan. Cover with sugar and toss to coat.
  • Step 2 Cover and bake in a 375 degree preheated oven for 40 minutes or until the rhubarb is tender. Be sure to stir several times throughout cooking.
  • Step 3 Remove the pan from the oven and cool the mixture slightly. Place the rhubarb mixture into a blender and process the mixture until it’s pureed. Stir in the lemon juice.
  • Step 4 Place the heavy whipping cream in a large bowl. Mix on lowest speed for 30 seconds. Gradually increase speed every thirty seconds or so until you reach the highest setting. Beat on high for several minutes, until stiff peaks begin to form.
  • Step 5 Fold the whipped cream into the rhubarb mixture until fully combined. Place the mixture into a shallow freezable dish.
  • Step 6 Freeze for 1 hour, stirring every 15 minutes. Cover and continue to freeze overnight or until the ice cream is firm. Enjoy!!

We’d love to hear from you! Leave us your comments and love down below!

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Light & Flaky Biscuits

Light & Flaky Biscuits

If you love to hit the bread basket during dinner then this recipe is for you! Our Light & Flaky Biscuits bake up soft and buttery in a matter of minutes! A few simple ingredients (that you probably already have on hand) are all that’s […]

Penne Gorgonzola with Chicken

Penne Gorgonzola with Chicken

There’s something about a good pasta dish that just can’t be beat! Bring on the carbs!! Penne Gorgonzola with Chicken has that fancy Italian restaurant feel but I’ll let you in on a little secret…..it actually comes together in a snap! Besides boiling the pasta, […]

Chocolate Overload Cake

Chocolate Overload Cake

So let me talk about this cake for a minute! I baked this up for the blog and dropped a few slices off with family and friends. My brother, Danny and sister in law, Sarah, were two of the lucky recipients. After I dropped off their slices, I remembered that Sarah always, always, ALWAYS asks me for vanilla cakes and cupcakes. Chocolate just really isn’t her thing (I can’t believe anyone would say that out loud!) She basically NEVER eats chocolate cake, or at least I can’t think of a time that she has. So I just kind of shrugged it off and thought, well looks like  Danny will just have to eat both pieces. (I’m sure he would be heart broken about it! Right?!? HAHA!!) Well let me tell you, this cake is SOOOO good that it can even convert the chocolate haters!!! Sarah said it was THE BEST cake that she has ever had in her life and wanted, scratch that, NEEDED the recipe. And when she found out that it was actually a box cake mix just dolled up a bit, she really was in shock! This cake is super duper moist, extremely chocolatey, and SO easy to make!!

Here’s all that you’ll need: chocolate cake mix, chocolate pudding, sour cream, oil, eggs, water, chocolate chips, cocoa powder, vanilla extract, powdered sugar, milk, and butter. P.S. I found the Godiva chocolate pudding at Walmart! Score!! 

In a large bowl, combine cake mix, pudding, eggs, sour cream, water, and oil. The addition of sour cream makes this cake super moist. And believe it or not, it was just as delicious on day 5 as it was on day 1!

Stir in the chocolate chips by hand. I used the whole bag. It’s worth it!

Pour the batter into a greased bundt pan. And by greased I mean I sprayed the heck of that thing with cooking spray. And just when I thought I was done, I sprayed a little bit more. The secret to this cake, I mean besides the cake mix….and sour cream….ok this cake is full of secrets!!! But the real key is make sure it will slide easily out of the cake pan once it’s done baking. So cooking spray is your # one BFF 4-eva in this recipe!

Bake in a 350 degree preheated oven for 40-50 minutes or until a toothpick (inserted near the middle) comes out clean. I would check it after 40 minutes, but I typically like to lean towards the longer bake time on this one. Ok so this cake seems to rise ALOT!! Maybe my oven is small, or maybe but bundt pan is too tall, but I always end up removing the top rack from my oven when I bake this one so it has enough clearance. Remove from the oven and let cake cool completely in the pan. Once cool, run a small spatula around the edges to loosen. Flip upside down onto a platter and remove from the pan. 

Now for that glaze!!! In a medium bowl, mix together the cocoa powder, powdered sugar, vanilla, milk, and melted butter.

Whisk until it’s nice and smooth. You can add more milk if you prefer a thinner glaze.

Place the glaze in a ziplock bag, seal, and then cut a hole in one of the corners for a DIY cake decorating bag! Drizzle the glaze over the cake using a back and forth motion. No cake decorating experience needed. I just made a bunch of little squiggles. Just enough so everyone gets some of that amazing glaze on their piece!

Sprinkle with sifted powdered sugar just before serving! The frosting will absorb the powdered sugar overnight, so I like to wait until the day of serving for this part. I love how it makes it look snow covered! Isn’t that beautiful??? Bundt cakes make me feel so fancy!

Cut into slices and enjoy a piece and all of it’s chocolatey glory!!! I’d like to dedicate this one to all the chocolate lovers out there…..and all the chocolate haters too!!! Crossing my fingers you convert!

Chocolate Overload Cake

December 9, 2017
: 12
: Easy

By:

Ingredients
  • 1 box Chocolate Cake Mix
  • 1 package Chocolate Instant Pudding
  • 4 eggs
  • 1 cup sour cream
  • ¾ cup water
  • ¾ cup oil
  • 1 bag chocolate chips
  • 2 tablespoons cocoa powder
  • 1 cup powdered sugar
  • ¼ teaspoon vanilla
  • 2 tablespoons milk
  • 2 tablespoons melted butter
Directions
  • Step 1 In a large bowl, combine cake mix, pudding, eggs, sour cream, water, and oil. Mix well. Stir in the chocolate chips by hand.
  • Step 2 Pour the batter into a greased bundt pan. Bake in a 350 degree preheated oven for 40-50 minutes or until a toothpick (inserted near the middle) comes out clean.
  • Step 3 Remove from the oven and let cake cool completely in the pan. Once cool, run a small spatula around the edges to loosen. Flip upside down onto a platter and remove from the pan.
  • Step 4 To make the glaze: In a medium bowl, mix together the cocoa powder, powdered sugar, vanilla, milk, and melted butter. Whisk until smooth.
  • Step 5 Place the glaze in a ziplock bag and then seal. Cut off one of the corners and pipe glaze over cake in a back and forth motion.
  • Step 6 Sprinkle with sifted powdered sugar before serving. Slice and enjoy!

We’d love to hear from you! Leave us your comments and love down below!

Classic Beef Chili

Classic Beef Chili

From now until the end of December, my to do list is about a mile long. I cross one thing off and suddenly 3 more things pop onto to the list. I don’t know how, but it just keeps multiplying!!! Pull out the Christmas decorations. […]