Taco Dip {low-fat}

Recently, Ryan and I graduated from Dave Ramsey’s  Financial Peace University. FPU is a 13 week course to assist you with learning about how to get out of debt, and manage your money correctly (both through saving and investments).  Our group had a potluck to celebrate, and boy was I in a pickle. You see, I don’t participate in potlucks. I never know what to make, and just thinking about having to bring something makes me nervous. Lucky for me, I saw this recipe for taco dip, and felt it was something everybody would like.

This recipe really can’t get any more easy. Mix a few things, sprinkle on a few toppings, and done. Let me tell you, I went home with nothing left in my 9x 13 pan. It was a hit! Best of all, it’s low-fat! I even had some and loved it, and I’m not a huge chip/dip fan. If you’re looking for a great dip for gatherings, a potluck, or just watching a game at your house, this is definitely one to try!

Taco Dip

Recipe from Skinnytaste

8 oz 1/3 less fat cream cheese

8 oz reduced fat sour cream

16 oz jar salsa

1 packet taco seasoning

2 cups shredded lettuce

2 tomatoes, diced

1 c. reduced fat shredded cheddar cheese

2 oz black olives, sliced

In a large bowl, combine cream cheese, sour cream, salsa, and taco seasoning and mix well with an electric mixer. Pour mixture into a 9 x 13 glass pan and spread evenly. Top with lettuce, tomatoes, cheese, and olives. Serve with tortilla chips.


Pepperoni Pizza Rolls

I love pizza rolls. There’s a restaurant in particular that has delicious pizza rolls, and when I drive by, I immediately crave them. As a substitute for going to the restaurant every other day (if I could, I probably would), I decided I’d make my own pizza rolls.  This recipe makes about 8 pizza rolls, so it’s a perfect appetizer for Ryan and I to share. Not too many, not too little!

Pepperoni Pizza Rolls

1 can Pillsbury refrigerated thin crust pizza crust

1/2 c. diced or mini pepperoni

1 c. shredded mozzarella cheese

pizza sauce

Heat oven to 375 degrees. Spray a 9-inch round pan with cooking spray.

Roll dough out on a work surface, and put cover with a small amount of pizza sauce. Sprinkle cheese and pepperoni on top. Starting at one side, roll dough up. Cut the roll into 1 inch sections, and place in the round pan.

Bake 20-25 minutes, or until golden brown. Serve with additional warm pizza sauce for dipping.

Cinnamon Roll Cake

There aren’t too many times when Ryan asks me to make a certain meal/dessert. When he does, I know it’s something he’d really like to have. One item that has been requested has been cinnamon rolls. Ryan loves them, and wishes I would make them probably every weekend.  I haven’t yet…I avoid making them like the plague. I say it takes too much time, and Ryan offers a way to shorten the process. I say I have absolutely no idea how to make them, and Ryan provides a step by step recipe. All this effort means he really must want them!

I found this cinnamon roll cake recipe online, and thought this would be the perfect substitute for rolls so I didn’t have to make them. Ryan called me out right away when I mentioned the recipe and said this wouldn’t be as good as the real deal and that I should just make the darn rolls. *sigh* I have quite the persistent husband.

While this recipe didn’t turn out quite like the blog I found the recipe from (mine was quite fluffy), I really liked the cake, and Ryan liked it too. It was no cinnamon roll, but it may be as close as I’ll get to making them! 😉 The cinnamon swirl was yummy, and the glaze acted just like frosting on a roll. If you’re looking to get out of making cinnamon rolls, definitely give this recipe a try- I don’t think you’ll be disappointed.

Cinnamon Roll Cake

Recipe from Chef In Training


3 c. flour

1 c. sugar

4 tsp baking powder

1 1/2 c. milk

2 eggs

2 tsp vanilla

1/2 c. butter, melted


1 c. butter, softened

1 c. brown sugar

2 Tbsp flour

1 Tbsp cinnamon


2 c. powdered sugar

5 Tbsp milk

1 tsp vanilla

Preheat oven to 350 degrees.  Spray a 9 x 13 glass pan with cooking spray, and set aside.

In an electric or stand mixer, add the flour, milk, eggs, vanilla, and baking powder. When well combined, slowly stir in the melted butter. Pour into the prepared 9 x 13 baking pan.

For topping, mix the butter, brown sugar, flour, and cinnamon together until well combined and creamy.  Drop evenly over the batter by tablespoonfuls and use a knife to swirl through the cake.

Bake for 35-40 minutes or until a toothpick inserted in the middle comes out nearly clean.

For the glaze- In a medium bowl, mix the powdered sugar, milk, and vanilla together with a whisk. Drizzle over the warm cake. Serve warm or at room temperature.

Homemade Snickers bars

Oooooooooh goodness. If you are on a diet or avoiding sweets for some crazy reason, stop reading now. This recipe for homemade Snickers bars is delicious, and addicting. I could probably eat an entire 9 x 13 pan of them by myself. They are almost spot on to the real candy bar, and are pretty effortless to make. A little melting here, stirring there, pouring, and viola! You’re done.

These do take a little bit of time to finish, as each layer requires that you let it cool and set before putting the next layer on top. Well worth the wait though. Just remember that 🙂 I brought these to a bible study, and they were quickly gobbled up, with everybody asking for the recipe. You will not be disappointed by this recipe!

Homemade Snickers Bars

Recipe from How Sweet It Is

Bottom Chocolate Layer

1/1/4 c. milk chocolate chips

1/4 c. peanut butter

Thoroughly grease your pan, or line with parchment paper. Melt ingredients in a sauce pan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.








Nougat Layer

1/4 c. unsalted butter

1 c. granulated sugar

1/4 c. evaporated milk

1/1/2 c. marshmallow fluff

1/4 c. peanut butter

1/1/2 c. lightly salted peanuts, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter, and vanilla, stirring until smooth. Turn off heat, and  gently stir in peanuts, then pour over chocolate layer. Cool completely.








Caramel Layer

1- 14 oz bag caramels

1/4 c. whipping cream

Combine ingredients in a sauce pan over low heat. Let melt, stirring occasionally, until smooth. Pour over nougat layer and cool completely.








Chocolate Layer

1/1/2 c. milk chocolate chips

1/4 c. peanut butter

Melt ingredients together in a saucepan or microwave, and pour over caramel layer. Cool completely.

Refrigerate at least one hour before serving, then cut as desired.








*I kept mine in the fridge, as they tend to melt, and ooze out caramel, making them a little messy*