Chocolate Nutella Cheesecake

Yesterday I got to go on my first trip as a field trip chaperone. They went to Safety Town at the local Fire Station. It’s a really cute tiny town with a miniature Babe’s Chicken, Walmart, City Hall, Hospital, Bank, etc… They also do a really cute Halloween and Christmas event. But mainly they do field trips.

The kids get to ride bikes and learn how to obey the traffic signals. Then they learn about tornado safety. The bike riding caused quite a stir in our house. The girls have no interest in riding bikes. They have only had scooters or bikes with training wheels. We all tried teaching them this weekend….me, the hubby, my sister, my nephew….no luck. They were both so afraid that the other kids would make fun of them. So when the Fireman asked them to raise their hands if they knew how to ride a bike, Megan raised hers higher than everyone there and then later told them that she decided to just be a pedestrian. It turned out okay. Two of her friends even decided to walk with her.

And once again on the pie front…here is Taylor’s turn….

1-1/2 cups Chocolate Animal Crackers, crushed
3/4 cup Sliced Almonds, finely chopped
1/4 cup Butter, melted
1 tsp Vanilla, divided
2 pkg (8 oz each) Philadelphia Cream Cheese, softened
1/2 cup Sugar
13 oz Nutella
8 oz Whipping Cream, whipped

Mix animal cracker crumbs, almonds, butter and 1/2 tsp vanilla until blended. Press onto bottom and sides of 9″ pie plate. Refrigerate until ready to use.

Beat cream cheese and sugar in large mixing bowl until combined. Add Nutella and remaining vanilla. Mix well. Stir in whipping cream. Spoon into crust.

Refrigerate for 4 hours.

Servings: 10
Calories 465
Total Fat 32.3g
Carbohydrates 39.4g
Fiber 2.9g
Nutrition Grade D-

Today’s Leopard Print Find: Mud Pie Baby-Girls Newborn Leopard Faux Fur Booties

D’Marie Frappe Vino – Frozen Cocktail Fusion

I have never made a purchase at the State Fair. I purposely avoid those buildings because I don’t want to be roped in. But this year, Taylor asked if we could please, please, please walk through one of the buildings. So we had almost made it all the way through….past the mattresses, the air conditioning units, the wooden swinging chairs, the 1056 different scents of perfume, the carved statues of frogs…. I could see the light at the end of the building!!!! Then this man shoves a slushie in our hands and we kept walking. Then I did a quick u-turn and bought 3 boxes! :/ I couldn’t help myself. It was delicious. D’Marie Frappe  Vino….$30 for 3 boxes of “frozen cocktail fusion”.

It was so easy to make. Pour one bottle of wine (they used Barefoot Sweet Red Wine – so, so did I!) into a gallon sized Ziploc bag, fill the wine bottle with water and pour into the bag, add 1 box of the Frappe Vino, shake well and freeze for 3-5 hours.

Servings: 24 – 4oz glasses

Today’s Leopard Print Find: Bottoms Up Hand Painted Wine Glass

Spaghetti with Meatballs

Taylor carved her pumpkin yesterday. Before she did it I decided to do a little research about how to make the pumpkins last longer. I had seen something on Pinterest about a bleach solution. I found an interesting science project that someone had done testing out these different solutions. Turns out the best option is to not do anything at all.

This meal was a Taylor request that I kept putting off. She was happy and since it made so many meatballs, she even used some of the leftovers for a meatball sandwich.

1 cup Italian Bread Crumbs
¼ cup Whole Milk, room temperature
2 Large Eggs, beaten and room temperature
½ cup Parmesan Cheese, grated
¼ cup Basil, chopped
¼ cup Parsley, chopped
1 Tbs Tomato Paste
2 Cloves Garlic, minced
¾ tsp Kosher Salt
½ tsp Black Pepper
1 lb Ground Beef
1 lb Italian Turkey Sausage Links, casings removed
Extra-Virgin Olive Oil, for drizzling

¼ cup Extra-Virgin Olive Oil
1 Onion, finely chopped in a food processor
1 tsp Kosher Salt
½ tsp Black Pepper
3 Garlic Cloves, minced
2 tsp Oregano
2 tsp Fennel Seeds
2 (28-ounce) cans Crushed Tomatoes
¾ cup Basil, chopped

16 oz Spaghetti

Preheat the oven to 400 degrees.

In a large bowl, combine the bread crumbs, milk, eggs, Parmesan cheese, basil, parsley, tomato paste, garlic, salt and pepper. Stir to blend. Add the ground beef and sausage meat. Using fingers gently mix all the ingredients until combined.

Using a 1-ounce cookie scoop, form the meat mixture into 1-1/2-inch balls (about 24 meatballs). Place the meatballs on a heavy non-stick baking sheet. Mist with olive oil and bake for 15 minutes or until cooked through.

Heat the olive oil in a deep skillet over medium-high heat. Add the onions, garlic, salt and pepper. Cook for 6 minutes. Add crushed tomatoes, oregano, fennel and 1/2 cup basil. Bring to a simmer. Cook over medium heat for 20 minutes, stirring occasionally. Stir in the remaining 1/4 cup basil.

(At this point, cook spaghetti according to package directions)

Add the meatballs to the tomato sauce and simmer for 10 minutes.

Servings: 8
Calories 613
Total Fat 20.4g
Carbohydrates 61.2g
Dietary Fiber 7.7g
Nutrition Grade B

Today’s Leopard Print Find: High Heel Shoe Christmas Ornament

Megan’s Fluffy Strawberry Pie

Trying to keep them all happy….this was Megan’s turn for pie…she waited very impatiently for it to set….


1 Refrigerated Pie Crust
8 oz Cool Whip, thawed
3 oz Strawberry Jello
1 cup Strawberries, chopped
2/3 cup Water
1/2 cup Cold Water
ice cubes

Cook pie crust according to package directions.

In a large bowl, stir boiling water and Jello for 2 minutes or until Jello is completely dissolved.

Mix cold water and ice cubes to make 1 cup; add to dissolved Jello stirring until slightly thickened.

Whisk in Cool Whip, then strawberries until smooth.

Refrigerate for 15 minutes.

Spoon filling into pie crust and refrigerate 6 hours. Garnish with fruit if desired.

Servings: 8
Calories 116
Fat 8.1g
Carbohydrates 10.9g
Nutrition Grade D+

Today’s Leopard Print Find: Animal Print Cuddler Dog Sweater

Chocolate Banana Monkey Bread

This week was Red Ribbon Week at school. Red Ribbon Week is an alcohol, tobacco and other drug and violence prevention awareness campaign. Each day of the week has a different theme.

Monday was Western Day. I didn’t think to take a picture of that because that’s pretty normal around here for us.

Tuesday was Mismatched Shoe Day:

Wednesday was Wear Red Day. Somehow this is always our most difficult day! Megan had to wear one of my shirts and Taylor decided to just not participate. (so I didn’t get a picture)

Thursday was Crazy Hat Day:

Friday was College Day:

The monkey bread….



3 Tbs Sugar
1 tsp Ground Cinnamon
1 cup Light Brown Sugar, packed
8 Tbs Unsalted Butter
2 Cans Refrigerated Crescent Rolls
3 Tbs Sweetened Condensed Milk
2 Bananas, sliced to make 40 slices
4 oz Semisweet Chocolate Chunks
1-1/2 cups walnuts, chopped

Preheat oven to 350 degrees. Spray a Bundt pan with non-stick cooking spray. Mix the sugar and cinnamon. In a small pot, melt the brown sugar and the butter over low heat.

Separate the crescent rolls into triangles. Brush each triangle with sweetened condensed milk and top with 2 banana slices and about 2 teaspoons of the chocolate; fold into a ball and seal the edges. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.

Place half the walnuts in the pan and top with half of the crescent roll balls. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake for 50-55 minutes, or until golden brown and firm to the touch. Cool on a wire rack for 5-10minutes. Serve warm.

Adapted from Paula Deen

Servings: 20
Calories 273
Fat 16.2g
Carbohydrates 28.8g
Fiber 1.3g
Nutrition Grade D+

Today’s Leopard Print Find: Holiday Time Red Velvet Santa Hat with Leopard Spot Faux Fur Trim & Pom Pom Topper

Frozen Hot Chocolate

In the short 5 months that we lived in New York one of the things the girls got to experience was going to Serendipity 3.

They loved the Frrrozen Hot Chocolate.

It has been 5 years since we were there but from what I can remember, this is pretty close. Or you can buy the mix here….


3 oz Milk Chocolate
2 tsp Hot Chocolate Mix
1-1/2 Tbs Sugar
1-1/2 cups Whole Milk
3 cups Crushed Ice
1 cup Whipped Cream
4 Tbs Chocolate, shaved

Heat chocolate in the microwave in 15 minute intervals until melted, stirring in between each. Add the hot chocolate mix and sugar. Stir until completely melted. Slowly add ½ cup of milk until smooth. Cool to room temperature.

Add the remaining cup of milk to a blender and mix in the room-temperature chocolate mixture and the ice. Blend on high until smoothi. Pour into a glass and top with whipped cream and chocolate shavings.

Servings: 4
Calories 312
Fat 20.7g
Carbohydrates 27.0g
Fiber 1.1g
Nutrition Grade C

Today’s Leopard Print Find: Cinderella Couture Soft charmeuse tutu with brown leopard print, black trim

Chocolate Peanut Butter Pie

Taylor finally got her peanut butter chocolate pie. It tasted like a giant Reese’s. She was happy. I thought this was the end of the pie tug of war but no, first thing Megan said was “now you owe me a strawberry pie”. Which Taylor followed up with “then you owe me a chocolate pie”. This could go on forever.

3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter, softened
1/4 cup water
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
16 pecan halves
1 frozen pie crust

Bake pie crust according to package directions. Cool 15 minutes.

In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. Spread mixture over crust; press down evenly to cover crust.

Melt chocolate chips in the microwave in 15 second intervals until melted, stirring after each.

Spread melted chocolate chips over peanut butter mixture. Garnish with pecan halves. Refrigerate for an hour or until chocolate sets.

Servings: 10
Calories 448
Fat 23.8g
Carbohydrates 54.4g
Dietary Fiber 2.3g
Nutrition Grade C-

Today’s Leopard Print Find: Michael Stars Women’s Leopard Print Off Shoulder Dolman Shirt

Chicken Broccoli Macaroni and Cheese

Early voting – check! Don’t forget to do your part!! Unless you are voting for the wrong person – In that case you can stay home. :) It was pretty painless. Except that there were only about 25 parking spots and about 100 people. It took about an hour. It probably wouldn’t have taken so long but there were A LOT of people that didn’t know how to work the machine. I’m glad to have it out of the way!

Megan was happy with this one! 1 point for me!!! But of course that means Taylor didn’t like it. I think she was just trying to prove a point though. She ate it anyway because I told her if she didn’t she wouldn’t get any of her special request Chocolate Peanut Butter Pie (which I’ll post tomorrow).

2 Tbs Olive Oil
1 lb Chicken Breast, diced
1/8 tsp Salt
1/8 tsp Pepper
16 oz Elbow Macaroni Pasta
2 cups Broccoli Florets
3 Tbs Butter
3 Tbs Flour
1/2 tsp Cayenne Pepper
1 tsp Paprika
2 cups Whole Milk
1 cup Chicken Stock
3 cups Sharp Cheddar
1 Tbs Dijon Mustard

Start boiling water for pasta.

Meanwhile, heat a medium pan or skillet over medium-high heat. Add olive oil and chicken, salt and pepper. Cook for 7 to 10 minutes or until chicken is cooked through. Turn off heat and set aside.

Cook pasta according to package directions, adding broccoli for the last 3 minutes.

While pasta cooks, heat a medium sauce pan over medium heat. Add butter and melt. Add flour, cayenne pepper and paprika. Whisk together until simmering. Whisk in milk and chicken stock. Raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens, about 5 minutes.

Drain pasta and broccoli florets. Put back into the pot and combine chicken with the pasta and broccoli.

Add mustard, salt and pepper to sauce. Stir in cheese until melted, about 2 minutes. Pour sauce over chicken, broccoli and pasta. Stir to combine.

Servings: 8
Calories 604
Fat 27.2g
Carbohydrates 48.9g
Dietary Fiber 2.9g
Nutrition Grade B

Today’s Leopard Print Find: Steve Madden Fringe Tote

Strawberry Butter and Foster Dogs

The girls really, really, really want to foster dogs. Johnny has told them no repeatedly

So they made a Power Point presentation to try to change his mind…..



























The last page….


1. It will teach us to be responsible

2. We aren’t trying to do anything bad we just want to find dogs a good home

3. The dogs will feel important

4. It would be a good life lesson

5. We could put it on our application to the University of Texas (I’m shocked this one didn’t do it)

6.  When we get older and get dogs we would have more experience :)

Please :)

Somehow he still said no.

They made this strawberry butter for me, maybe they should resort to cooking him something next.
3 oz Cream Cheese
1/2 cup Butter, softened
1/3 cup Sugar
1 1/2 cups Strawberries
Put cream cheese and butter in food processor until smooth. Add sugar, process until combined. Add strawberries and process until smooth.
Servings: 24
Calories 60
Total Fat 5.1g
Total Carbohydrates 3.6g
Nutrition Grade D+
Today’s Leopard Print Find: Juicy Couture Ollie Boots

Pumpkin Spice Donut Holes

Yesterday we went to the Big Orange Pumpkin Farm in Celina, TX.

This has been our Fall tradition every year since the girls were 1. It made me so sad to think back to when they were this little…

The girls love it. It has animals to feed, a hay maze, hay ride, really good hot dogs and lots of pumpkins to pick from.

Keeping with the pumpkin theme….pumpkin spice donut holes…

1/2 cup Vegetable Oil
3 Large Eggs
1-1/2 cups Sugar
15 oz Canned Pumpkin
1-1/2 tsp Pumpkin Pie Spice
1/2 tsp Salt
2 cups + 4 Tbs Cake Flour

Sugar topping:
1/4 cup Sugar
1 tsp Pumpkin Pie Spice

Preheat oven to 350 degrees.

Mix oil, eggs, sugar, pumpkin, spice and salt together just until smooth.

Add flour, stirring just until smooth.

Spray cake ball pan with non-stick cooking spray and fill bottom side of pan to the rim. Place top pan in position. Bake for 13 minutes.

While the doughnuts are still warm, gently shake them in a bag with sugar mixture.

Servings: 36 donut holes
Calories 93
Fat 3.6g
Carbohydrates 14.0g
Fiber 0.6g
Nutrition Grade B-

Today’s Leopard Print Find: Framed Rooster Print