Nutter Butter Freezer Cake

Those of you who have followed my blog since its birth know that I used to post recipes quite often. None of these recipes are my own — just discoveries of food that I find completely delicious.

So, without further ado, Nutter Butter Freezer Cake. I can’t.

If you’re on a diet, don’t eat this. Or, rather, eat it. Life is too short.


  • 12 Nutter Butter sandwich cookies
  • 2 tablespoons butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 12 ounces Cool Whip, divided
  • 2 ounces semi-sweet chocolate baking squares, melted

I should say that I used dark chocolate chips, because yum.

Here’s how you make it.

  • Line a 9×5 inch loaf pan with foil. Crush 8 of the cookies into a crumbly mess. Mix well with the melted butter and press into pan. Because I’m a big girl, I used my food processor to completely demolish the cookies like a pro.
  • Start melting the chocolate. I used the stove, so I started melting early.
Yes, melt, my pretties.
Yes, melt, my pretties.
  • With a mixer, blend the cream cheese, peanut butter, sugar, and vanilla on medium speed. It’s going to start smelling wonderful. Feel free to get as much peanut butter on your fingers so you have to lick them.


  • Stir in 3 cups of Cool Whip until well blended. So fluffy.
  • Scoop 1/2 cup of peanut buttery, Cool Whip-y mixture into a smaller, separate bowl. Mix with the melted chocolate.


  • Take 1/2 the non-chocolate mixture and spread a layer in the loaf pan. Nom.
  • Use up all the chocolate mixture in a second layer. Double nom.
  • Finish off the non-chocolate mixture in a third layer. Triple nom.
  • Stick in the freezer for at least 4 hours until firm.
  • Lick the utensils.
  • Sprinkle with chunks of Nutter Butters and any leftover Cool Whip. I ran out of Cool Whip, so that’s a no-go for me.
  • Eat. As much as you like. No one is judging.

Enjoy! I sure did. I got this recipe from


Pecan Breaded Chicken Breasts

Guess what. I took pictures of my food today.

And that means…. it’s food post time.

I had two chicken breasts left, so I looked up this recipe for just the two of us. It was sweet. Delicious. It tasted like honey baked ham without the ham.

Just preparing the counter for the masterpiece known as dinner smelled like Christmas morning pecan rolls.


Basically, that pile of goodness is supposed to be caked onto a cooked chicken breast. So first, I had to preserve my sole accessory.

Mister would have killed me.
Mister would have killed me if I got the ring gooped up.

I then began the sticky task. Which was really great, because it smelled divine.

Ready to go!
Ready to go!

And the rest is history.

Pecan Breaded Chicken Breasts

  • 4 skinless, boneless chicken breasts (I used 2)
  • 2 tablespoons real maple syrup (I used fake and way more than 2 tbsp)
  • 1 cup chopped pecans
  • 3 tablespoons all-purpose flour (I only have wheat, and it worked just fine)
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil (I used olive)

On wax paper, combine pecans, flour, and salt.

Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.

In a large skillet over medium heat, melt butter and stir in the oil. Add chicken and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

As you can see, I broke the rules. I cooked the chicken before coating and browning it. I think the chicken I buy lifts weights, because the fire just can’t cook them through.

Add some mashed potatoes (also fake) and mmm.


Cheesy Chicken, Broccoli, and Pasta Casserole

Well, I haven’t posted a recipe on here lately (mostly because I eat everything before I can take a picture). I suppose it’s about time!

This is a super easy, super cheesy, and super tasty dinner. Literally takes less than 30 minutes. And hey, it has broccoli, so it’s healthy.

….Yeah. Whatever, it tastes the best after sweating. Perfect post strength-training and hip stretch session. Or whatever you do to sweat. Sometimes I sweat when I get excited about eating, so I don’t judge.


Cheesy Chicken, Broccoli, and Pasta Casserole

  • 1.5 cups uncooked pasta (I use penne)
  • 3 cups broccoli florets
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • .5 cup chicken broth
  • 1 cup shredded mozzarella
  • 2 tbsp Parmesan cheese

Preheat oven to 375 degrees.

Cook pasta as directed on the container. Add broccoli to cook for the last three minutes of the pasta cook-time.

Meanwhile, cook the chicken for 3 minutes in a skillet, until no longer pink.

Stir in broth, simmer 3 minutes or until chicken is done. Stir in half of the mozzarella.

Drain the pasta and broccoli. Add to chicken mixture. Mix well.

Spoon into baking dish, cover.

Bake 15 minutes or until heated through.

Sprinkle with cheese, bake uncovered for 3 minutes.

Mm mm mm.
Mm mm mm.

Done! Completely delicious. Just so you know, I think I ended up using 2 cups of mozzarella cheese. But it has broccoli, so no guilt.

Best looking broccoli floret yet.
Best looking broccoli floret yet.

Enjoy! I can’t really take credit for this recipe… but I can’t remember where I got it, so I can’t really credit anyone!


We have Internet!

We have a couch!

We have picture frames!

God has blessed us so much with this cute little home.

And I’ve been cooking up a storm in the huge (well, huge to me) kitchen. Guys. I actually have counters now. Counters.

Mostly I’ve just been cooking soups. Husband is sick, so I made some delicious, super food soup packed with health-boosting veggies. Never had turnips, leeks, and parsnips before this soup. I’ve been missing out.

So, Chicken Vegetable Soup. This serves 20, but I cut it in half. I also nixed using the chicken with skin and bones… all I had was boneless and skinless chicken breasts. And I added baby ‘bello mushrooms.

Mmm look at that tasty parsnip.
Mmm look at that tasty parsnip.


  • 4 parsnips
  • 1 bunch Italian parsley
  • 6 large carrots
  • 1 bunch fresh dill
  • 10 large stalks celery
  • 4 large onions
  • 2 turnips
  • 4 leeks
  • 1 bunch broccoli
  • 8 cloves garlic
  • 2 whole chicken breasts with skin and bones
  • 2 skinless and boneless chicken breasts
  • 2 cups fat-free, low-sodium, no-MSG chicken broth
  • 1 ounce garlic powder
  • 1 ounce onion powder
  • 3 tablespoons pepper
  • 3 tablespoons salt

Wash and clean all vegetables. Peal and cut off the tops and bottoms of the carrots, parsnips and turnips. Peal the garlic and onions. Cut all the vegetables into 3 or 4 pieces. Wash the chicken breasts.

Fill a 12-quart, lidded cooking pot with 10 ½ to 11 quarts of water. Add all the ingredients except the salt and pepper to the pot and bring to a boil. Lower the heat, cover and simmer about 3 hours. After about 2 hours, carefully remove the chicken breasts. Place the breasts on a large plate and remove and discard the skin and bones. Return the chicken back in the pot.

After 3 hours, turn off the burner and let the soup sit, covered for 2 to 3 hours. Add salt and pepper to taste, and refrigerate. The soup is best served the next day, so it has time to thicken and settle.

Nutritional Information: 2 cups (per serving), 129 calories, 1g fat, 20g carbs, 834mg sodium, 5g fiber, 11g protein.

I definitely suggest reading what each veggie contributes — it’s good to know what yo

u’re eating! God is so awesome, making these nutritious things, just for his omnivorous and herbivorous creations to consume.

Anyway. It’s good to be home. Yeah, so it’s a rented duplex. It’s our rented duplex. For now.

IKEA trip

Husband and I are moving into a new apartment at the end of this week. Super exciting. Much better neighborhood, new carpeting and paint, no water heaters that smell like cat poop…….

Well. We stopped at IKEA on Saturday after signing the lease, and settled on a new couch. Our current couch is a cumbersome, 10 year old plaid couch.

So comfy. And so not plaid.

Anyway… I had been eying the food section in IKEA. And Saturday, I figured, “Hey, it’s fun to try out different cultures.”

I found this.


Yes. It’s a box of bread mix. Just add water.

Once you saw your way past the outside of the loaf, it’s actually a pretty soft, healthy loaf of bread.

But I will not be buying this again. Too much effort to cut into it.

Oh no

So. I have this thing. With avocados. I love them dearly. But my stomach reacts to them in a very bad way.

I’m supposed to be aiming for 7 miles today, but I feel more like upchucking my lunch.

Here’s hopin’ it subsides! I’m so dumb.