Lemon Cream Bars

Chocolate has not been my friend this pregnancy. When I was pregnant with Little Miss I couldn’t be near steak and I had no food aversions with Little Man. Little Dude has decided that chocolate should not be eaten and if it is, one bite is enough.

But citrus desserts and fruit desserts…the kid loves. So when we decided to have our awesome friends over for a BBQ this weekend, I decided to make something chocolate for Mr. Chaos (brownies with walnuts to be exact which won’t be touched by me because I hate walnuts in brownies and because chocolate and me aren’t friends right now) and something citrus or fruit like.

I did some digging into my favorite foody blogs and stumbled upon this beauty. Lemon cream bars.

Photo Credit: Two Peas & Their Pod

I love lemon but I definitely wanted a more creamy dessert and this definitely fit the bill. It was sweet, creamy, tart, and wonderful. The sweet to citrus ratio was perfect. These were really good at room temperature. But after a few hours in the refrigerator…oh man. They are to die for. The best part….SUPER SIMPLE!

Lemon Cream Bars

Recipe From: Two Peas & Their Pod/Tasty Kitchen/ Cook bake and decorate


  • 1 can Sweetened, Condensed Milk – 14-ounce Can
  • ½ cups Lemon Juice
  • 1-½ cup Flour
  • 1 cup Oatmeal
  • 1 cup Brown Sugar
  • ⅔ cups Butter, Melted
  • 1 teaspoon Baking Powder
  • 1 pinch Salt


Preheat the oven to 350F.

Combine milk and lemon juice. Mix well and set aside for a moment.

Mix remaining ingredients until crumbly.

Press half of the streusel (dry) mixture into a lightly greased 9×13 baking dish. Pour the lemon mixture over top. Finish by sprinkling remaining streusel over the top of the lemon filling. Bake for 25-30 minutes. Cool completely then store in the refrigerator.







Blueberry Oat Crumble Bars

I love blueberries. I don’t know why I have such a love for blueberries, I just do. So I’m always looking for new ways to use them. Of course there’s the typical blueberry muffins, blueberry pancakes, blueberry bread. But sometimes you just want something different.

Enter Blueberry Oat Crumble Bars.




These are so yummy and a great snack for the middle of the afternoon. A nice and fruity pick-me-up.

Photo Credit: Howsweeteats.com

Blueberry Oat Crumble Bars

Recipe from: How Sweet It Is

1 1/2 cup rolled oats

3/4 cup whole wheat pastry flour- You can use all-purpose flour

3/4 cup brown sugar

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 cup butter + 2 tablespoons

1 cup blueberries- I always add more. About a cup and a half of blueberries

Preheat oven to 350.

In a large bowl, combine flour, sugar, oats, cinnamon and salt and mix until combined. Melt the 1/2 cup of butter and add it, along with the vanilla, to the oat mixture. Stir until moistened. This may take a minute or two! Fold in the blueberries – it’s okay if they pop a little bit.

Butter and flour an 8×8 baking pan*. Press batter into the pan. Melt remaining butter and drizzle it over the bars. Bake for 20 minutes, the let cool completely – this can take up to 45 minutes! Cut and serve. Can be kept in the fridge or at room temperature in a sealed container.

*I like thinner bars so I use a 9×13 pan and cook for about 13 minutes or so. And mine hardly ever stay together but they still taste delicious!


Baked Creamy Chicken Taquitos

Taquitos. You know in the frozen food isle at your local grocery store. Packed full of unhealthyness but so tasty. Well, I have a secret for you…you don’t have to buy them anymore. Nope..not at all. Thanks to Pinterest,  I found a recipe for a healthy version of those frozen treats.Oh and it’s good. Crispy on the outside, creamy and flavorful on the inside. So yummy.

Now if I could just get them while on a beach in Mexico with a margarita I would be one happy girl!

Photo Credit: Penniesonaplatter.com

Baked Creamy Chicken Taquitos

Recipe From: penniesonaplatter.com


3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray


Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze:  Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months.  To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.

Veggie Quesadillas

I had a craving for some good Mexican food the other day. The problem…I wanted healthy Mexican food. So my search began.

That’s when I stumbled upon this recipe at allrecipes.com

Farmer’s Market Vegetarian Quesadillas. Yum. Fresh veggies with a little bit of cheese. Yum. Add to that the fact that it took about 15 minutes from start to finish. Yum. And you can really use whatever veggies you like. Add some black beans and corn or throw in some tomatoes. Whatever veggies are your favorite.

And no, I didn’t get a picture. Don’t judge me. I was hungry.

Farmer’s Market Vegetarian Quesadillas

Adapted from: allrecipes.com

  • 1/2 cup chopped red bell pepper-I used red and green bell peppers
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped yellow squash-Didn’t use…forgot to get at the store
  • 1/2 cup chopped red onion
  • 1/2 cup chopped mushrooms
  • 1 tablespoon olive oil
  • cooking spray
  • 6 (9 inch) whole wheat tortillas-I used regular flour tortillas because that was what I had at the house. They were the large size. Not the extra large size. Just the large size.
  • 1 1/4 cups shredded reduced-fat sharp Cheddar cheese-I used Colby/Monterrey jack because that’s how I roll.


  1. Chop up all your veggies. Heat up some Olive Oil in a pan and throw all your veggies in there. Season with whatever seasoning you want. I just used salt because I love the taste of sauteed veggies just the way they are. Cook veggies around 5-7 minutes depending on how soft you want them. I like mine a little crunchy but to fake out my kids, I cooked them down until they were pretty soft.
  2. While your veggies cook, go ahead and preheat your oven to 450. You can cook these in a pan on the stove. But I can never flip them without all the filling coming out so I stick with the oven.
  3. Now this is the fun part. take one of your large tortillas and either spray it with cooking spray (Lightly) or lightly brush on some olive oil. This will make the tortilla become crispy in the oven. place the oil side down on a baking sheet. Spoon some of the veggies onto the tortilla, sprinkle with some cheese and then fold it in half. continue until you’ve used all your veggies. I got three out of this recipe which was perfect for me and the kids. Mr. Chaos is off frolicking somewhere for work which is why I could get away with not using any meat in this recipe.
  4. Bake for 3-5 minutes. You’re just melting the cheese and getting the tortilla crunchy. Let cool for about a minute or two and then take a handy dandy pizza slicer (or knife) and cut in half. Serve with sour cream, salsa, and/or guacamole.

I served ours with homemade guacamole and it was so amazing. Also, two slices was plenty for me. Believe it or not, they are filling.


Granola Balls

I have a love/love relationship with granola bars. They are super yummy and great snacks. They also go good in lunches which I now am packing five days a week. So, in an effort to save money and send Little Miss to school with good lunches, I thought it was time to try and make my own granola bars.

And that’s exactly what I did

I first tried a recipe that had corn syrup in it and it was super good but they were super sweet and they just weren’t what I was looking for.

Then I found this recipe.

Meet the Granola Balls! Peanut butter granola balls to be exact. I’ve made this recipe twice and it’s super yummy. The first time I made the recipe exactly as written. The only problem was the chocolate chips melted because I was too impatient to wait until and mixture cooled a little before adding them. Totally my problem. They were sweet but not too sweet. This time I used craisins and raisins and they are delish.

I haven’t gotten the Little Miss seal of approval yet…but I totally packed one in her lunch today so we shall see if they pass the ultimate test. Because you know kids…kids are real honest and will tell you if they don’t like what you make. It’s a good and bad thing all at the same time.

If you like granola bars and aren’t allergic to peanuts, I would totally try this out. You can throw whatever mixins you want in there and honey is the only sweetener. And the oats help keep your tummy happy 🙂

Peanut Butter Granola Balls

Recipe from: Two Peas and Their Pod


1/3 cup honey
1/4 cup natural peanut butter
2 tablespoons unsalted butter
1 cup crisp rice cereal
1 cup old-fashioned rolled oats
1/4 cup dried cranberries
1/4 cup chocolate chips


1. In a small saucepan over medium heat, combine honey, peanut butter, and butter. Stir until melted and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats, and dried cranberries. Let the mixture cool for about two minutes and stir in the chocolate chips.

2. Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes.