Delicious Dill Dip Recipe

Dips are my favorite appetizer because they’re so convenient to whip up even at the last minute, and appropriate for just about any occasion. This creamy dill dip recipe is a refreshing sour cream based dip flavored with herbs & simple seasonings. Paired with simple dipping options it makes an outstanding option for parties & get-togethers, or even a simple snack.

dill dip in a purple glass serving dish with a teal checkered cloth napkin and crisp chips in the background

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Sweet Potato Chips

This Spring, and now this Summer, I’ve been taking full advantage of our local farmers market.

Every week they run these amazing specials. In addition to the specials and the low prices on fresh, locally grown, organic produce, they also offer a buyer bonus.

Usually if you spend anywhere between $6-10, you leave with 3-5 lbs of a featured product. For several weeks, that free product was sweet potatoes.

It’s great because I always spend at least $20 stocking up on most of my months worth of produce, and instead of purchasing the sweet potatoes as part of my grocery list, I got them free for buying other things that I needed anyway.

That being said, I had to come up with new ways to use them so they didn’t go bad and so that nobody got tired of them or burnt out on the same side dish. We love homemade chips, and they are a great easy snack.

It dawned on me that the same would probably be true with a sweet potato version.

Instead of just lightly salting them, like I would a regular chip, I opted for a sweet garnish.

You however, are not bound by my choice of toppings and have full creative license to express yourself and impress with your own batch of delicious, homemade Sweet Potato Chips.

Sweet Potato Chips

4 Sons 'R' Us: Sweet Potato Chips

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5 from 1 vote

Sweet Potato Chips

Servings: 4

Ingredients

  • 2 small sweet potatoes
  • 2 tsp honey
  • 2 tsp ground cinnamon

Instructions

  • Wash and scrub sweet potatoes clean. Dry with paper towels.
  • Using a sharp knife, or a mandolin, carefully slice potatoes into thin coins, as thin as you can get them.
  • Place potato slices on a non stick baking sheet, or a baking sheet that has been lightly coated with non stick spray.
  • Preheat oven to 425 degrees. Bake for 15-20 minutes, or until extra crisp, but not burned.
  • In a bowl, toss the sweet potato chips with the cinnamon and honey until evenly coated.
  • Enjoy!

Monster Bars

Silly Rabbit, Trix are for kids!

And, as Kim, at Cravings of  Lunatic, so eloquently put it, “and moms…and teenagers…and hubbies…and demon spawn puppies! 

TRIX ARE FOR EVERYONE! 

Change your motto Trix, it’s a new era. Silly rabbit!”

Keeping this in mind, the boys and I decided Trix were even for little monsters.

My youngest’s last birthday party, his 3rd, was monster-themed and we made these ‘Monster Trix Bars’ as one of the items for all the guests, and other little monsters, at his  party to enjoy.

They were a huge hit.

With Monster Inc. 2, Monsters University, hitting theaters this weekend, the boys and I decided this would be a perfect opportunity to celebrate seeing the new movie this evening, by ‘pre-gaming’ with a batch of these yummy monster Trix bars.

Whether you’re seeing the new movie soon, or have some little monsters of your own, you just can’t go wrong with a delicious Monster Bar.

Monster Trix Bars 

4 Sons 'R' Us: Monster Trix Bars on a green and white plate

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5 from 1 vote

Monster Trix Bars

Ingredients

  • 1 14 oz bag of mini marshmallows
  • 10 cups Trix cereal
  • 1/4 cup butter
  • cooking spray

Instructions

  • In a pot on the stove, melt butter and marshmallows, stirring constantly until both are melted and evenly combined.
  • Meanwhile, add the Trix to a large bowl, gently coated in non-stick cooking spray.
  • When the butter and marshmallows have melted and been evenly combined, remove from heat and pour them over the Trix cereal.
  • Using a spatula, also coated in cooking spray, stir the Trix and marshmallows together until evenly combined.
  • Pour into a greased 9×13 baking dish and press them down flat using your coated spatula.
  • Let them sit for about 30 minutes to allow everything to set.
  • Cut into squares and enjoy.

 

Blueberry Cheesecake And White Chocolate Chip Cookies

I love cheesecake, and the fruitier it is, the better. When I saw a recipe guaranteeing all that rich flavor, but with the ease of a cookie, I knew it was something I had to try. I had originally spotted this recipe on Pinterest; however, it took me almost a year to get around to actually making them. When I smelled them baking, I had a moment where I actually began to drool. Just a tiny bit. When I took that first bite, I could have, quite literally, kicked myself for waiting so long to give these a try. Since then, over the past year, I’ve been taking them to events and get-together’s (they’re unbelievably easy and taste spectacular), and so many friends have asked for this recipe that I just couldn’t wait another minute to share!

Blueberry Cheesecake And White Chocolate Chip Cookies

4 Sons 'R' Us: Blueberry Cheesecake And White Chocolate Chip Cookies layered on a white plate

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5 from 1 vote

Blueberry Cheesecake And White Chocolate Chip Cookies

Ingredients

  • 2 boxes of Jiffy blueberry muffin mix
  • 4 oz cream cheese softened
  • 1 stick of butter softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup white chocolate chips optional

Instructions

  • Beat together cream cheese, butter, and brown sugar until smooth. Add in eggs, one at a time, beating until fully incorporated.
  • Combine the butter mixture with the muffin mix, mixing until evenly combined.
  • If using the white chocolate chips, using a spatula, fold them in now.
  • Chill dough in the fridge for at least 2 hours (this prevents the batter from spreading out too much during baking).
  • Form into tbsp sized balls and spread about two inches apart on a lightly greased cookies sheet.
  • Bake at 325 degrees for 13-15 minutes.
  • Let the cookies cool for a minute or two on the cookie sheet then transfer them to a wire rack to cool completely.

Loaded Baked Potato Salad

Didn’t think a classic potato salad could ever get better? This creamy Loaded Baked Potato Salad features off your favorite classic ‘loaded’ toppings, like crisp bacon, tangy cheddar, and flavorful green onions (even sour cream!), mixed right in. A hot oven staple gets a make over just in time for barbecuing season, and picnic tables all over.

Loaded Baked Potato Salad in a blue ceramic bowl with green onions and crispy bacon in the background

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Honey Garlic Chicken Kabobs

Grilling season, yes it IS a season, is my favorite time of the year. For those precious few months, I get to sit back at dinner time and take a break from cooking the family meal. Instead, my loving husband gets to slave away over the grill. It’s wonderful. So wonderful, in fact, that I’ve never bothered to learn how to operate the grill myself. I’m sure I could figure it out, but that might prove self-destructive to my seasonal dinner breaks. This recipe is incredibly simple, but the marinade gives the chicken an out-of-this-world flavor. The sun is shining, so pull out some chicken breasts, fire up that grill, and give these kabobs a try!

Honey Garlic Chicken Kabobs

4 Sons 'R' Us: Honey Chicken Kabobs pulled off the skewer and on a white plate

If you’ve tried these HONEY GARLIC CHICKEN KABOBS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Print Recipe
5 from 1 vote

Honey Garlic Chicken Kabobs

Ingredients

  • 5-6 bonesless skinless chicken breasts, cut into 1 inch cubes
  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 soy sauce
  • 1/4 tsp ground black pepper
  • 2 tbsp garlic minced
  • 2 large onions cut into 2 inch pieces
  • 4 sweet bell peppers cut into 2 inch pieces
  • skewers

Instructions

  • In a large bowl, add oil, honey, soy sauce, garlic, and pepper. Stir to combine evenly.
  • Add chicken to the bowl. Make sure all chicken is submerged in the marinade.
  • Let marinade in the refrigerator at least two hours. Keep in mind the longer it marinates the better.
  • Preheat your grill to high heat.
  • Drain the chicken and discard the marinade.
  • Thread the chicken and the vegetables alternately onto the skewers.
  • Lightly oil the grill grate.
  • Place skewers onto the grill and cook for 12 to 15 minutes, or until the chicken juices run clear.
  • Remove from the grill and serve on the skewers or off.

4 Sons 'R' Us: Honey Garlic Chicken Kabobs cooked and shown on a metal sheet pan