Easter Sunshine Madness!

Easter Weekend was busy and fun ~ I worked in the afternoon and got off early which was nice, cuz dad was and still is in the hospital, and my sister Abby and her husband John were home from the cities, so we were busy worker bees trying to help mom get ready for Easter.  The best part of the weekend was when I got up Sunday morning, was when the sun, yes the SUN, made an appearance and I got to drag my flip flops out of the closet for the whole day! yahoo! The windows were open too! My mom’s crocuses made an appearance as well, and as soon as I track down the chip holder thingy for my cell phone, I will post the pictures from the day!


Deliciously Delirious Friday!

It’s finally the end of the week and still raining, boo, but things are looking up because I just made the best thing ever ~ Kraft Philly Cooking Creme Easy Chicken Enchiladas! The picture is of course from the website, but this time only because I dug in so quickly after it was ready, I didn’t think to snap a picture, and it was quite beautiful I have to say! Here is the amazingly easy recipe ~

1 small onion, chopped
2 tsp. oil
3 cups shredded cooked chicken breasts
1 can (14.5 oz.) no-salt-added diced tomatoes, drained ~ I used petite diced from Hy-Vee
1 tub (10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
8 flour tortillas (6 inch) 
I also added black olives
  1. Heat oven to 350°F.
  2. Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
  3. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13×9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.
  4. Bake 15 to 20 min. or until heated through.

I also added more cheese on top and the little extra mix and some extra black olives.

Verdict ~ this exceeded my expectations! It was absolutely fabulous and I will definitely make it again! I am already looking forward to the leftover!!!!


I got busy and haven’t posted for a few days…and by busy I mean I have had a few days off of work and went on a Facebook and TV bender and blissed myself out. It was fabulous. I got snapped back into reality when I woke up this morning and it snowing…again…halfway through April…oh joy?!?! Daisy is deeply saddened too…she has had the window closed for the last 4 days and has resorted to sitting in a box that I refuse to carry up the stairs from the Fed-Ex guy and ignoring me because I’m pretty sure she’s convinced I’m keeping the window closed to annoy her…poor cat…if she only knew. I did however, read the weather forecast and we are upgrading to plain jane rain for the next nine days!

Lost under Laundry


Just another ordinary Tuesday, but with with 4 loads of laundry under my belt, I was flying high! I got up and cracked open the windows so Miss Daisy could get her fresh air high, and got cracking…six hours and plenty of Facebook procrastination / TV time later, we had the laundry done! If I only I could apply the same discipline and motivation towards the dishes, I could conquer the world! Daisy and I rewarded ourselves by putting our flip flops and kitty leash on and going outside for a bit after dinner and going for a walk in the backyard.

Yummy Monday!

I know that I have already posted once earlier today, but I am a giver, and I wanted people to have a jump start on dinner ~ so, get going, because I am making this for lunch today and can let you all know how this turns out! I have made another meal using these Philly Cooking Cremes and wasn’t disappointed, so I am very excited to give this a whirl!

In true fashion, I stole this picture from the actual website so that you would know what it is supposed to look like…my picture to follow later…maybe.

Chicken Bruschetta Pasta

ingredients ~

1 lb boneless skinless chicken breasts, cut into strips ~ or buy them already pre-stripped like I did…why waste time?

1/3 c fat-free reduced-sodium chicken broth ~ again, already have the regular…why waste extra money?

1/4 tsp garlic powder

1 tub Philadelphia Original Cooking Creme

2 c grape tomatoes

2 c hot cooked bow-tie pasta ~ or this time use rotini, because you used up the bow-tie to make a yummy pasta salad over the weekend ~ recipe to be posted later 🙂

12 fresh basil leaves, torn ~ or not, who needs to eat leaves anyways?

Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Stir in broth and garlic powder; cook 3 minutes. I use an electric skillet, sort of like a one dish meal type-thing. Add cooking creme and tomatoes; cook and stir 3 minutes. Finally, stir in pasta and add basil on top if desired…or not…boast with pride at your wonderful cooking skills and enjoy with a glass of wine…


Verdict ~ quite tasty! Next time, we will be eating it with the basil leaves though, because it did the need the extra color, which is why I am not posting a picture, because my dish just doesn’t look as pretty as the one above…

Welcome bloggy friends!

…or very confused people that read the title of my website and got excited for a creepy reason ~ haha to you…just kidding!

Anyways ~ I was inspired by a new bloggy friend that someday I hope to meet if the stars align one day to make a blog myself. I don’t know if I am interesting enough of a person for people to read about me and my cat Daisy on a semi-basis, but hopefully we will be amusing to someone out there. I will provide musings about kitty land, complete with kitty photo shoots, my life as a cashier, and since I have recently found myself quite the aspiring chef, lots of tasty new recipes for all of you foodies out there!