Category Archives: In the Kitchen

Bacon Wrapped Pineapple


I’ve made this so many times and every time I do someone *demands* the recipe. They really are that good…and in my opinion waaaay better than bacon wrapped *anything else*. I love them so much and could sit and eat a whole dish myself (I don’t, but definitely could).

This recipe is from – one of my favourite recipe sites when I need something delicious

1/2 pound sliced bacon, cut into thirds
1 (20oz) can pineapple chunks in juice, drained (I have used tidbits and chunks and surprisingly prefer the tidbits)
1/2 cup brown sugar, packed
1/2 cup mayonnaise
1/3 cup chili sauce {or ketchup also works}


Preheat oven to 350. In a small bowl, stir together the brown sugar, mayonnaise, and chili sauce, and pour into a shallow baking dish. Wrap each chunk of pineapple with a piece of bacon and secure with a toothpick, and lay in sauce. Bake uncovered for 25 minutes or until bacon is crispy on the edges and the sauce is bubbly.

Tip: I cut the bacon into thirds and bake it for about 10-15 minutes first. And just a bit to drip off some grease, I like to lay it on a cooling rack on top of a cookie sheet in the oven. 🙂


Pass the Guacamole

My favourite thing to eat while in Mexico and one of my favourite snacks of all time, Guacamole always hits the spot.

There are so many different guacamole recipes, but this one is easily my favourite.



4 ripe avocados, peeled, pitted, and mashed

1/4 fresh lemon juice

1/2 mixed dressing/mayonnaise/miracle whip

1/4 chopped onion {optional}

1 tsp chili powder

1/2 tsp garlic powder

1/4 tsp pepper

2 medium tomatoes, seeded and diced {optional}

**This recipe freezes well (without tomatoes) so if you want to make a large batch and save some for another time you can!!!**

The Only Spinach Dip Recipe You Need

spinach dip recipe these are your days eternal reflections photography making memories

I have tasted so many different versions of Spinach Dip – and this one is still my favorite.

1 cup Sour Cream

1 cup Mayo/Miracle Whip

dash garlic powder

1 medium minced onion

1 Knorr Vegetable Soup Mix

1 Package thawed, chopped, and drained spinach (squeeze in your hand to let out all the water). I usually use about 1/2 of the package instead of the entire thing.

spinach dip recipe these are your days cute like me eternal reflections photography making memories

Mix together and refrigerate 1-2 hours. Take out insides of Round Sourdough Loaf and cut/tear into bite sized pieces (I buy a second loaf and cut it into pieces because there never seems to be enough bread). Spoon Spinach Dip into hollowed out loaf and serve. This is an excellent dish to take to a party – I’m usually the one permanently parked beside it. lol

The Ultimate Taco Dip

A couple of months ago I couldn’t decide whether to make my usual taco dip or have a taco (I had leftover taco meat in the fridge)…so I decided to mix the two. And oh my heavens….the result was absolutely scrumptious and became a repeat *offender* in this house!!! I took it for a girly night and got rave reviews – it is seriously soooo good!

My usual taco dip recipe –


Refried Beans


Mixture of 2 parts sour cream/1 part mayonnaise or miracle whip and some taco seasoning to taste

Sprinkle with cheese

Here’s how I changed it up!!!


Refried Beans


Sour Cream/Mayo and taco seasoning mixture

Taco meat (I like to make it a little spicy…Epicure’s Fajita mix is awesome!!!)

Sprinkle with diced white onion, jalapenos (I use the jarred ones), and red or orange peppers.

Cover with grated cheese – I use old cheddar

**You could put black olives on if you wanted like in the photo or anything else you’d like**

Bake at 350 until cheese is melted.

This is by far my favorite indulgent snack right now….but it’s certainly not low on the calorie list so I try not to make it too much. lol But it is seriously  SO good!!!

I eat it with regular tostitos, though the sea salt and lime Old Dutch tortilla chips would be amazing (they are just twice the calories so I’ve been avoiding them).


My Favourite Cheeseball Recipe of All Time

I know I’ve mentioned it before – but I’m a complete cheese addict. I really do think it just makes everything taste better.

So when my sister in law made this cheeseball for Christmas several years ago, I was a little embarrassed how much I ate (good thing she brought a few of them). It is SO good…and a perfect little appetizer/snack to take to a get together…or on a plate surrounded by Wheat Thins {or my new favourite, Breton White Bean crackers} for neighbour/friend gifts. Quick and easy to make…with only a few ingredients….it’s awesome. And instead of using the recipe to make one giant cheeseball, I usually make several small ones…easier to justify pulling one out and eating it in one sitting (oh yes I have!). They freeze well which is even better….and boy oh boy are they yummy!


How ca-ute is this pumpkin shaped cheeseball a friend of mine made!!! {she used elastics around the saran wrap while it chilled in the fridge!!}

8oz McLaren’s Cheese – softened at room temperature (Costco has the best price)

8oz Cream Cheese – softened at room temperature

Blend (I use beaters) well and add:

1/4 cup chopped green onion

1/3 cup chopped pecans

dash of garlic powder (maybe 1/4 tsp)

Chill, then shape into a ball (or however many you want) and roll in mixture of:

2 Tbsp chopped pecans (I pre-chop them with my handy chopper thing – I know, so technical)

1 tsp chili powder

1 tsp paprika


Spinach Salad with Raspberry-Poppy Seed Vinaigrette

I’m a sucker for a good homemade salad dressing, and am always looking for a new recipe. This fits the bill completely. And soooo easy (they often are) and seriously scrumptious.


For the salad:


a bunch of fruit cut up into bite sized pieces (apples, grapes, mandarins, strawberries, raspberries, melon, etc.)

sliced almonds or pecans (I like to sugar mine – equal parts margarine and sugar….melt and mix together in pan, add nuts and stir. watch carefully so they don’t burn)

Feta, Goat, or blue cheese….or asiago, swiss emmental, etc.

Raspberry-Poppy Seed Vinaigrette:

1/2 cup red wine vinegar

1/2 cup sugar

1/3 cup canola/vegatable oil

2 Tbsp raspberry jam

2 Tbsp poppy seeds

1 tsp salt (optional)

3/4 tsp. dried mustard

Drizzle over salad, toss, and ENJOY!


Brooklyn’s Cookies are Better than Mine

I love having my kids help in the kitchen so any time they ask if they can make something or help me, I do everything I can to make it happen. Brooklyn wanted to make cookies this weekend so we pulled the margarine squares out Friday night to soften and when she woke up Saturday {AFTERNOON!! 115pm…haha}, it was the first thing she did.

Kids who bake these are your days making memories kitchenaid presidents choice chocolate chip cookies

I grabbed the bag of chocolate chips and figured she would just follow the recipe on the back, but I had no idea she had found a recipe herself and had it saved on her ipod – {Extraordinary Chocolate Chip Cookies from Life Made Delicious}. I gave her some tips {getting out all the ingredients first, mixing the margarine fully with each ingredient before adding the next, etc.} and then I left her to it, wanting to see how she’d do.

Kids who bake these are your days making memories kitchenaid presidents choice chocolate chip cookies 3

My heart melted seeing her buzzing around the kitchen, doing her thing…AND wearing the dish towel over her shoulder just like I do.

Kids who bake these are your days making memories kitchenaid presidents choice chocolate chip cookies 2

The dough looked {and tasted} delicious, but we all know that can sometimes be deceiving.

Kids who bake these are your days making memories kitchenaid presidents choice chocolate chip cookies 4

Though not in the case because Brooklyn totally rocked it and the resulting cookies look better than any I’ve ever made. #truestory

Kids who bake these are your days making memories kitchenaid presidents choice chocolate chip cookies 5

She’s hired.

Lasagna Soup

I saw a photo of Lasagna Soup on Pinterest about a week ago and it looked soooo yummy. I knew it was something I had to try. So I googled and compared a few recipes, deciding finally upon THIS one by Paula Deen!


Here is the recipe, with the changes I made 🙂

  • 1 pound ground beef
  • 1 onion, chopped (I used half)
  • 1 green bell pepper, chopped (I used half an orange pepper)
  • 3 cloves garlic, minced
  • 1 teaspoon thyme (I left this out, don’t care much for thyme)
  • 1 tablespoon firmly packed brown sugar
  • 1 (32-ounce) box chicken broth (I used 4 cups cold water mixed with a package of french onion soup mix instead)
  • 2 (14.5-ounce) can petite diced tomatoes (I used one can Aylmer Olive Oil and Garlic Diced Tomatoes)
  • 1 (15-ounce) can tomato sauce (I also added a can of tomato paste)
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt (I never add salt, but surprisingly did this time just for kicks. Plus I sprinkled some pepper in)
  • 2 cups broken lasagna noodles
  • 1 (5-ounce) package grated Parmesan cheese (I just used Kraft parmesan cheese)
  • 2 cups shredded mozzarella cheese
  • Garlic Crostini, recipe here (I did not make the crustini)


In a large pot, combine ground beef, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in everything else, except noodles and parmesan. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

This was seriously delicious and tasted exactly like lasagna. Adding a couple of scoops of cottage cheese to our individual servings added that perfect final touch. Truth is, unless we are having company or taking it to someone else, I’m pretty sure this is how I’ll be making lasagna from now on. It was quick and easy, and soooo delicious!

The Most Delicious Chicken Enchiladas

For years I remembered having a delicious dinner at my aunt’s house but could never remember what it was except it was covered in cheese. Haha….memories of a cheese addict! 😉

And then I made Sour Cream Chicken Enchiladas and I knew the circle had been complete.  

4 boneless, skinless chicken breasts (I used 3 and chopped them pretty small)

2 Tbsp oil

1 package southwest or Cajun seasoning or Fajita seasoning

1 small can green chilis or 1/2 cup salsa (I used green chilis)

1 can cream of chicken soup

8 oz sour cream

1/2-1 cup milk

2 cups cheddar cheese

10 large flour tortillas (the 3 chicken breasts gave me enough to fill 8)

Heat oil in large skillet. Add chicken and seasoning and cook until no longer pink inside. Just use garlic salt if you can’t find seasoning – I used my garlic salt with parsley in addition to the cajun seasoning.

Mix remaining ingredients together in large bowl. I always put a bit of the sauce on the bottom of the casserole dish so they don’t stick. Mix chicken in with remaining sauce and fill each tortilla, adding cheese then rolling and laying seam side down. Pour remainder of sauce on enchiladas and bake for 35 minutes at 350. Then I throw a bit more grated cheese on the top (remember, I’m a cheese addict. lol) and it’s ready to serve. DELICIOUS!!!

Cream Puff Dessert – {Oh yes you should}

This recipe comes from my sister in law….it’s a huge family favorite as well as a favorite among our friends – or at least those lucky enough to have had it. LOL It’s seriously just a big cream puff *casserole* that is soooo easy and quick. And a perfect end to any meal. It’s delicious and full of flavor, but not heavy.

Same recipe as the cream puffs:

1 cup water
1/2 cup butter (or margarine)
1 cup flour
4 eggs

1 8oz package cream cheese, softened
3 1/2 cups cold milk
2 packages (small size) instant chocolate pudding mix**

1 carton of Cool Whip, thawed (real whipped cream is great too)
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds (I don’t put these on)

In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth. Spread in a greased baking dish (13×9). Bake at 400 for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack (no you don’t take the crust out of the dish…just place the dish on the wire rack – just in case you were wondering).
Meanwhile, in a mixing bowl beat cream cheese, milk, and pudding mix until smooth and slightly thickened. Spread over puff crust and refrigerate for 20 minutes. Then cover with cool whip and drizzle with chocolate and caramel toppings, sprinkling with almonds. Store in fridge until ready to serve.

**Because I don’t like chocolate pudding I make this with Vanilla instead and it is DIVINE!!! I drizzle it with just carmel/butterscotch as well. Usually when The Captain makes this he does half chocolate and half vanilla (half the filling recipe for each kind) so I can have some of the vanilla side!