BBQ Ranch Cajun Chicken Quesadillas

I can eat this every night, its fabulous! 🙂

This is an awesome twist on a normal quesadilla and you have to try it. It’s super easy and soo very flavorful! This is my kind of meal, it’s simple, it doesn’t require 20 ingredients that I don’t have, it’s very easy to make and I can have dinner on the table in less than 30mins, love it!

Mr. Picky loved these! He even had to steal some of mine 🙂

Here’s how to make these:

Easy Cajun Seasoning: mix together salt, pepper, paprika, garlic powder, cayenne pepper, thyme and oregano. And if you really want a spicy quesadilla, add some red pepper flakes 🙂


Trim your chicken of any excess fat and then sprinkle with seasoning 🙂


Grill the chicken until cooked through 🙂 I used my George Forman grill, nice and easy!


Thinly slice your chicken and you are ready to built your quesadillas! On the bottom tortilla, sprinkle 1/4 cup of cheese, 1 tbsp ranch, 1 tbsp bbq and sliced chicken 🙂


Sprinkle with some more cheese and top with a tortilla.


Transfer the quesadilla to a preheated skillet(sprayed with cooking spray) and cook until golden! The flip and cook until the cheese is all melted 🙂


Slice and serve with extra bbq and sour cream! YUM!

BBQ Ranch Cajun Chicken Quesadillas

Makes 2 quesadillas


  • 4 medium size flour tortillas
  • 2 tbsp bacon ranch, divided use (or regular)
  • 2 tbsp your favorite BBQ sauce, divided use (I used Jack Daniel’s)
  • 1 cup shredded sharp cheddar cheese, divided use
  • 2 medium chicken breasts
  • for cajun seasoning:
  • 1/4 tsp salt
  • a pinch of black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/4 tsp dried thyme, crushed
  • 1/4 tsp dried oregano
  • 1/8 tsp red pepper flakes, optional


In a small bowl, mix all the seasonings together. Sprinkle on both sides of your chicken. Grill your chicken (I used my handy George Forman grill but you can use regular grill if you prefer) until cooked through. Let it cool enough to handle and then slice thin. Starting with the bottom tortilla, spread 1/4 cup of cheese on the bottom. Drizzle with 1 tbsp ranch and 1 tbsp bbq. Top with the sliced chicken, 1/4 cup of cheese and the second tortilla. Repeat the same process with the rest of the ingredients.  Heat a medium skillet over medium high heat and spray with cooking spray. Carefully transfer the first quesadilla and cook the bottom side until golden. With the help of a spatula, flip the quesadilla and cook for about 2 more mins until that side has golden and the cheese has melted. Repeat with the second quesadilla. Slice in quarters and serve with extra bbq and sour cream. Now go and eat it while still warm 🙂

Notes: Flipping the quesadilla is probably the most difficult part! So since I was afraid of flipping it and all the toppings falling out, I used the spatula to transfer the quesadilla on a plate, then with my fingers (be careful, it’s hot) I flipped the quesadilla and used the spatula to transfer it back on the skillet 🙂 It worked great!

Adapted from: centercutcook


Mini Brownie Batter Chocolate Chip Pancakes

Hi! It’s been awhile, I know. But life’s been busy! I’ve been working a lot of night shifts, so I haven’t had much time to cook and when off we’ve been going out. But this weekend we are cooking 🙂

So this morning when I woke up all I wanted was pancakes! But not just any pancakes- I wanted good for you, fluffy chocolate pancakes and they were beyond amazing! And they had to be mini, isn’t food soo much cutter when it’s tiny and that way when you eat 3-4 pancakes you don’t feel as bad! And they are soo filling! VERY extremely easy to make and I’m sure you already have everything on hand 🙂 Pancakes for dinner anyone? You are going to love them!!! Serve them with a light maple syrup and you have an amazing breakfast that will keep you full for hours all for under 300 calories!

1/8 measuring cup makes the perfect mini pancakes 🙂

Mini Brownie Batter Chocolate Chip Pancakes

Serves 2 (makes about 8-9 mini pancakes)


  • 1/2 cup all-purpose flour (you can also use gluten-free flour if you want)
  • 1/2 tsp baking powder
  • 2 tbsp Hershey’s Dark unsweetened cocoa powder
  • 2 tbsp + 2 tsp sugar (or you can use any other sweetener like stevia)
  • pinch of salt
  • 3 tbsp unsweetened applesauce
  • 2 tsp vanilla extract
  • 11 tbsp milk (you can use nondairy if you prefer)
  • semi sweet or dark chocolate chips, optional

Directions: In a medium bowl combine all the dry ingredients. In a measuring cup combine all the wet ingredients. Now pour the wet ingredient into the dry and stir to combine. Don’t overbeat it! The batter should be a little lumpy but all the dry ingredients should be saturated. Heat a  pan or griddle on medium high heat and spray with cooking spray. Pour some batter on the pan (about 1/8 cup) sprinkle with some chocolate chips and cook until perfectly set. Flip and cook that side for about 1-2 mins. Repeat with the remaining batter. Serve with syrup! Yum!

From: ChocolateCoveredKatie

Do it!

Red Velvet Whoopie Pies

I need one of these right now! Yum! These were sooo good that they didn’t even last 24hrs in my house!

This is one of the things me and my baby sister made over the weekend and they were fab! When she told me that she had never had a whoopie pie before I knew we had to make some asap 🙂 They are a breeze to make and taste ahhmazing! We used the same filling as the cream puffs (yesterday’s post) and it was a match made in heaven!

She approves 🙂

Red Velvet Whoopie Pies

Makes about 15 whoopie pies


  • 1 1/2 cups flour
  • 1/4 cup + 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup butter, softened – 1/2 stick
  • 1/4 cup vegetable shortening
  • 1/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 tsp red food coloring
  • 1/2 cup of buttermilk or a little less than 1/2 cup of milk with a little bit of white vinegar and viola here’s your buttermilk!

Directions: Preheat oven to 350 F. In a bowl combine the dry ingredients together (first 5 ingredients). In the bowl of electric mixer, cream the butter, shortening and sugars until light and fluffy. Add the egg, vanilla and food coloring and beat to combine. Add half the flour and buttermilk to the egg/butter mixter and beat to combine. Repeat with the remaining flour and buttermilk. Cover 2 baking sheets with parchment paper and grease with cooking spray. Drop the batter by rounded tablespoons on the baking sheets, 2 in apart and bake for 10 mins. Completely cool before filling with buttercream.

For the best frosting ever click here

Cookies recipe from: TheBrownEyedBaker

Chocolate Cream Puffs with the Best frosting ever!

So my baby sister came over this weekend. She is a little girl with big appetite! So after 20 mins of deciding what to make we were between brownies, cream puffs and whoopie pies. Well since I, of course, forgot to buy eggs and were running low we decided to make the last 2. Yes, talk about a sugar high! We used the same cream to fill the cream puffs and the whoopie pie which I just saw on PW and she was definitely right! The best frosting ever 🙂 To be honest I was nervous making cream puffs… I’ve never maked them before and the batter looked really weird at first. I was soo close to dumping out the whole thing and calling it a night but we decided to go through with it and I’m glad we did, they turned out fabulous!!! Now that I know a few tips I can assure you they are easy and quick to make and you need to make them 🙂 Tomorrow we are talking whoopie pies!

Chocolate Cream Puffs filled with the Best frosting ever!

Makes about 16 cream puffs


For the cream puffs:

  • 1 stick butter
  • 1 cup water
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 cup flour
  • 3 tbsp cocoa powder
  • 4 eggs
  • 1 egg white
  • 1 whole egg for egg wash

Directions: Preheat oven to 425F. In a medium saucepan, melt the butter. Add the water, sugar and salt and bring to a boil. Combine the cocoa and flour and add it to the butter/sugar mixture all at once. With a wooden spoon, stir the batter until it starts pulling away from the side. One by one, add the 4 eggs and 1 egg white, stir to combine after each addition. If you’re mixture looks lumpy after the first addition transfer to the bowl of electic mixer and beat to combine. Add the remaining of the eggs. Line a baking sheet with parchment paper and top with a layer of cooking spray. Pipe or spoon the batter onto the baking sheet (they should be able 1 in wide). Brush the batter with the last egg and bake for about 20 mins. Let cool completely then cut in half through the middle. Fill with buttercream (bellow). Top with chocolate ganache if desired.

From: yammiesnoshery

For frosting:

1 big batch of frosting!


  • 5 tbsp flour
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 cup butter
  • 1 cup sugar (granulated)

Directions: In a small saucepan, medium heat, whisk the flour and milk together until the mixture is very thick(about 3-5 mins). Remove from heat and let it cool to room temp. In the bowl of electric mixer cream the butter and sugar until very light and fluffy! Make sure there is no sugar graininess left and it’s all well incorporated into the butter. Add the cooled flour/milk mixture and cream until it resembles whipped cream (good 5 mins!) If it looks separated, keep beating! It will come together 🙂

from Pioneer Woman

Oven Baked Chilli Hot Dogs

These are ahhmazing! Soo easy to make and soo good! Make them, you have to!

They are the ultimate “I want some junk food right now” with minimum effort! Yum 🙂

Here’s step by step:

This is everything you need! Soo simple 🙂These are the best sausage ever, try them you will love em!Spread some mayo, mustard and sweet relish all over your buns.Top with chilli, cheese and onions 🙂 and bake for 45 mins until the look….Like THESE! Yum! The bun is crispy yet soft and cheesy is melted perfectly 🙂

Oven Baked Chilli Hot Dogs

Makes 6 dogs


– 6 hot dogs buns

– 6 hot dogs or sausages

– 1 can chilli

– 1/2 onion

– shredded cheddar cheese

-mayo, mustard and sweet relish

Directions: Preheat oven to 350F. Cover a 9×13 baking dish with foil and spray with cooking spray. Lay out the buns on the baking sheet. Generously spread mayonaise, mustard and sweet relish on your buns. Top with hot dogs (sausages), some chilli, plenty of cheese and onions. Cover with foil and bake for 45mins. Devour!

Recipe from: InTheWabe

Tomorrow we are baking 🙂

Chocolate Strawberry Pudding Cake

This is absolutely divine! Very simple and soo good!!!

So earlier this week I was craving a Pina Colada like crazy! So on my lunch break I sort of mentioned it to Mr. Picky with hopes that he will get the message and have one waiting for me when I got done with work, well he did 🙂 I was in the mood for a simple Pina Colada with fresh pineapple and some coconut milk and lots of rum, but of course he had different plans and made a Strawberry Pina Colada. Not exactly what I had in mind but every but as delicious, even more so! So the crazy man bought strawberries! And he hates them! Passionately…sigh… so I ended up with a pretty much full container of strawberries and no idea how to trick him into eating them. Until I saw this recipe of foodgawker and I knew I had to give it a go! I mean strawberries drowned in chocolate, I’m soo for that! So ever since I decided to make this dessert yesterday morning, it was on my mind the entire day! I almost made it for lunch but somehow resisted… But the wait was well worth it, it was incredible!!! Although I did confessed that there were strawberries in it, Mr. Picky loved it! He likes the strawberry flavor mixed with the chocolate and normally the seeds are what really bother him, but in this dessert he couldn’t even tell there were any 🙂 So definitely a winner in my book!

This dessert is between a lava cake and a pudding 🙂 The cake is light and fluffy and the chocolate sauce – creamy and delicious! The fresh strawberries are well hidden and go wonderfully with the chocolate and the strawberry puree just brings it over the top! Ahh serve warm with some ice cream or whipped cream and you have a magical dessert!

Here’s how to make it:

Chocolate Strawberry Pudding Cake


  • 4 cups fresh strawberries (tops cut off and quartered)
  • 3/4 cup + 2 tbsp granulated sugar, divided use
  • 2 tbsp lemon juice
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
  • 2 tbsp Kahlua
  • 1/3 cup dark chocolate chips

For the topping:

  • 1/2 cup packed brown sugar
  • 1/4 cup cocoa powder
  • 1 cup boiling water
  • 3/4 cup milk

Directions: Preheat oven to 350F. Pregrease a 2quart baking dish.

In a medium saucepan over medium high heat, combine half of the strawberries, 2 tbsp sugar and lemon juice. Cook for about 5 mins, stirring occasionally, until the strawberries are extremely soft. Transfer to a blender or food processor and puree until smooth. Strain.

In a large bowl, combine the flour, cocoa powder, baking powder and salt. Add the milk, butter, vanilla extract and kahlua and stir. Keep stirring until the batter comes together (it will!). It will look like a cookie dough! Fold in the strawberries and then chocolate chips. Spread on the bottom of the baking dish. Top the batter with the strawberry puree.

In a small bowl, combine the brown sugar and cocoa powder. Spread evenly on top of your strawberry puree. Top with the boiling water and milk. At this point you are thinking “What did I do wrong?” because it doesn’t look very pretty at all, but don’t worry the magic will happen once it’s baked! So put a baking sheet under your baking dish and bake for 35-45mins or until the middle is set but the edges are still gooye and bubbly. Cool for 30 mins before serving. Serve warm with lots of the chocolate sauce and whipped cream or vanilla ice cream! Enjoy 🙂

Notes: I only made half the recipe so I don’t feel tempted to eat it all! All the measurements are pretty easy to cut in half except 3/4 cup that is 1/4 cup + 2 tbsp 🙂 I made it in a 8×8 baking dish.

Recipe slightly adapted from: SugarHero

Mini Coconut Chocolate Chip Cookies

These cookies are yum-o! They are soo good that I ate 4 within 5 mins! You need to make them, they are super delish 🙂

Summer is finally here! For a lot of you spring has just arrived, but here it’s already in the 80s 🙂 ! The weather is Purrrfect! We are starting to go to the pool and tan and sip on Pina Coladas 🙂 But now I really need to cut down on the cookies, because love handles in a bikini – not cute! Anyway, these are really easy to make and refreshingly tasting 🙂 You also don’t need any butter just some coconut oil! (Though of course they won’t be as flat as butter but just as delish, I promise)

Mini Coconut Chocolate Chip Cookies

Makes 16 cookies


  • 1/4 cup + 2 tbsp coconut oil, measured solid (melted and slightly cooled)
  • 1/2 cup brown sugar
  • 1/8 cup + 2 tbsp white sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1 cup flour (divided use)
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/3 cup shredded coconut
  • 1/3 cup semi sweet chocolate chips

Directions: Preheat oven to 325F. In a bowl, whisk together the coconut oil and sugars. Let it sit for 15 mins. Whisk in the egg, vanilla and coconut extracts. Make sure you whisk well so they aren’t any brown sugar chunks! Add 1/2 cup of flour, baking soda and salt and mix well with a spatula. Add the remaining flour and mix with your hands (or spatula to combine). Fold in the shredded coconut and chocolate chips. Take about 1 tsp of cookie dough, roll into a ball and place on a baking sheet. Repeat with the rest of the dough. Bake for 7-9 mins. Let cool completely before enjoying 🙂

Slightly Adapted from: How Sweet Eats

Deconstructed Chicken Cordon Bleu

This tasty and ridiculously easy dish will have your taste buds dancing in 30 mins! And it’s definitely company worthy! There is basically no prep and the sauce takes 5 mins to make. Besides that you have to do nothing! Just pop the chicken in the oven and wait for the magic to happen! And when I say magic I really mean it! I wanted to take a bite photo of all the chicken/ham cheesiness but once I tried a little piece I couldn’t stop and before I knew it my plate was empty 🙂

The chicken and ham release a delicious juice that keeps your chicken nice and moist 🙂

Here’s how to make it:

Deconstructed Chicken Cordon Bleu

Serves 4


For the chicken:

  • 2 medium large chicken breasts
  • a little bit of paprika and pepper
  • 8 slices deli ham
  • 4 slices swiss cheese (broken in half)
  • 3-4 tbsp italian bread crumbs

Directions: Preheat oven to 350F. Butterfly each chicken breasts (cut all the way through) to create 4 thin chicken cutlets. Sprinkle the chicken(both sides) with a little bit of pepper and paprika. Place in a pregreased baking dish. Top each chicken with 2 slices deli ham, top with cheese and sprinkle with bread crumbs. Bake for 30-35 mins or until the chicken is cooked through.

For the sauce:

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • 1 chicken bouillon cube (crushed)
  • 1 tbsp spicy brown mustard
  • a little Worcestershire sauce
  • 1/2 cup of shredded italian cheese blend (I used Kraft with a touch of Philadelphia-yum!)

Directions: In a medium saucepan, medium heat, melt the butter. Add in the flour and whisk continuously for 1-2 mins. Continue whisking and add the milk. Whisk, whisk, whisk for 3-5 mins until the mixture starts to bubble and thickens. Remove from heat and add in the mustard and Worcestershire sauce, whisk to combine. Add the cheese and let it melt- stirring occasionally. If too thick just add a little more milk until it reaches your desired consistency.

To serve: Plate the chicken breast and top with sauce. Devour!

Adapted from: The Gril Who Ate Everything

Pizza Bites! Happy Easter Everyone :)

Happy Easter!!!

These puppies are soo easy to make, require only a couple of ingredients and just 5 mins to assemble! They will be gone before you know it! Me and Mr. Picky finished them in literally 5mins, so I would recommend doubling the recipe 🙂 Kids will adore these! You can also make them in advance, just assemble put them in the pie plate, cover with plastic wrap and stick in the fridge until you are ready to use them! Even freeze them!

They are super addictive and will definitely become a regular in my house 🙂

Cheese melted to perfection, super meaty and the garlic, buttery crust- ahh fabulous!

Pizza Bites

  • 1 can refrigerated pizza dough
  • mini pepperoni (or regular quartered)
  • 6 oz block mozzarella (cubed)
  • 2 tbsp butter (melted)
  • 1/2 tsp italian seasoning
  • 1/8 tsp garlic powder
  • warm pizza or marinara sauce for serving

How to make: Preheat oven to 400F. On a lightly floured surface roll out your pizza dough into a large rectangle. Cut into 18 squares/rectangles. In the center of each square place a couple of pepperoni and 1 or 2 cubes of mozzarella. Pinch the ends together to seal and place seal side down on a greased pie plate. Repeat with remaining of dough. Combine the melted butter, garlic powder and italian seasoning and brush it all over your pizza bundles. Bake for 16-20 mins or until golden. Serve with marinara sauce!

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