Delicious!

I don't know if you guys have ever had Bakerella's cake pops, but if you haven't you definitely should make some, they are so good, time consuming, but worth it! This is a picture of some I made...

So I made a new twist on these. Let's call them ice cream pops!

All you need is...

Ice cream, I went for the Strawberries and Cream because I love Strawberries and chocolate

Magic Shell topping

and some sort of scoop

I used this one, which might have been a bit big. If you have a smaller fruit scoop or something to make them even more bite size that would make the ratio of chocolate to ice cream even better!

All you have to do is scoop the ice cream out in a perfect little ball. Then put the ball of ice cream on a spoon and go to town pouring Magic Shell all over it. Now set it aside to harden.  I think this worked the best. I also tried rolling them in the topping, but it didn't cover as well.  I just mixed the topping that fell on the plate to eat with more ice cream!

Now we are to the good part.... time to devour! Okay, so they aren't perfect, but they are perfectly delicious! And a fun change to just scooping it out and throwing it in a bowl!

Have fun!

*Honey Lime Chicken Enchiladas*

These are absolutely the most delicious enchiladas I have had in a VERY long time!
If you like sweet meat in your enchiladas you will LOVE this! The hubby just about died when he tasted how great they were! And the amazing thing is they are pretty simple too, and let's be honest we could all use some more simple in our lives!

So here goes...
Honey Lime Chicken Enchiladas
6 Tbsp honey
5 Tbsp fresh lime juice (1-2 limes)
1 Tbsp chili powder
1 tsp garlic powder
2-3 skinless, boneless chicken breasts, cooked and shredded
8 – 10 flour tortillas (depending on size)
1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded
1 large can of green enchilada sauce

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken.  Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.
Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan.  Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up.  Place seam down in the pan.  Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas.  Pour enchilada sauce over the top of rolled enchiladas (reserve a little bit to add after they are baked) and sprinkle with remaining cheese.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.

I got this recipe from another blog (thanks HomeBasedMom!!) and it is a great recipe but it calls for cooked, shredded chicken. So I decided to take it a step further and cooked it in the crockpot to make it easier. And to add the flavor to the chicken, I put the honey, chilli powder, lime juice, and garlic powder in the crockpot too. I cooked it on high for about 3 hours. It gave the chicken a delicious flavor since it was all cooked together. I think when I do it again though, I will add just a little more lime to the end prduct before I put it in to cook, because I love the lime flavor, and I think it cooked out a little more in the crockpot. But VERY delicious and we will be seeing this dish around a lot more!!

Mmmm....Tasty, tasty!

I know they don't look like anything super special, but they are!
So I decided I would let you in on a little secret. One of the BEST and easiest peanut butter cookie recipes ever!

I'm telling you, if you like peanut butter and chocolate together, these cookies are just for you. 

I made them for my hubby to take to a church thing, and everyone there was begging him for the recipe. They are divine!

Peanut Butter Chocolate Truffle Cookies

1 c. Peanut Butter

1 c. Brown Sugar

1 egg

1 tsp. Baking Soda

1/2 c. Chocolate Chips {Milk Chocolate is best}

See how easy... hardly anything to them, I bet you already have everything to make them!

Preheat oven to 350 degrees. 

Mix all ingredients together. 

Bake in oven for about 9 min. on light cookie sheet, and about 7 min. on dark, or until golden brown.

Leave on cookie sheet for 5 min. to cool.

Beware though, you will need a glass of milk with these!

And a big thanks to my sister, Cassandra, for giving me the recipe a few years back!