Sopapilla Cheesecake 

Desserts… where do I even begin!? I am a firm believer that a meal isn’t a meal without something sweet at the end of it. When the waiter asks “Did you save room for dessert?”…you best believe my answer is always a firm YES. This actually is a problem because 1. It’s swimsuit season and 2. I know it’s unhealthy but I can’t stop… and I won’t stop…. (you can’t say I can’t stop with Miley’s jam popping up into your head.. am I right?) 

Sopapilla cheesecake…. one of the best desserts EVER. People will seriously think you slaved for hours over this bad boy. It’s a hit… crowd favorite.. kid approved.. picky eater turned lover of sopapilla cheesecake kind of recipe.  

I LOVE IT… especially when it’s warm. People like to chill it and serve it cold but I like it heated and so do my peeps. Either way it rocks 🙂 


  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon Mexican vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature
  • 1/4 cup honey


Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray (I use great value butter spray) 

Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

Unroll the cans of crescent roll dough, and press the seams together if already semi cut into triangles. Press one piece into the bottom of a 9×13 inch baking dish. 

Evenly spread the cream cheese mixture into the baking dish.

Then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake and spread evenly. 

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Snack Crack

The best no bake snack mix in the ENTIRE world. Stop what you’re doing and make this….my fish food recipe has been my all time favorite until now. My only issue with fish food is the baking.. I hate having to bake it. I know that sounds lazy but some times I just want to make a snack and that be that. The fact I can whip this up and set it on my counter… winner. I love taking snacks on trips and I’m headed to Vegas tomorrow with my family and my boyfriend so I’ve made this for our trip 🙂 ❤️ 

* 1 bag of cheddar goldfish 
* 1 box of mini saltines or four cheese or white cheddar cheeze-Its (up to you) 
* 1 bag of oyster crackers 
* 1 package of ranch dressing mix 
* 1 cup of canola oil 
* 1 TBS of red pepper flakes 
* 1 TSP of worechesire 
* 1/2 TSP lawrys seasoned salt (if you like it sallllttyyy)   
– Place half of each type of cracker in two gallon ziplock bags (I do this to mix evenly and throughly) 

– Mix in a small container that has a lid (for shake shake shaking) the magic sauce! (Ranch packet, lawrys, oil, red pepper flakes, Worcestershire) 

– Shake the container to mix everything… like really really shake because the pepper likes to settle at the bottom 
– Stir really fast to get everything off the bottom and dump half of the mixture 1/2 cup into one zip lock bag and the other 1/2 cup into the other zip lock bag. 
– Zip the bags and toss the mixture with the crackers until everything is evenly coated. 
– Add the crackers from one bag into the Other bag making one GIANT gallon ziplock of the most delectable cracker snack ever. 

– Randomly flip the bag over the next few hours or not it really doesn’t matter but I like to do that! 
– After 7-8 hours it’s ready to serve (this gives the crackers enough time to absorb the oil and flavor) 
– Make the day ahead!!! 

THE BEST Chewy Chocolate Chip Cookies

I have always been a chocolate chip cookie kind of girl. Give me a cold glass of milk and a warm plate of cookies and you’ve won my heart! To be honest I’ve never found a chocolate chip cookie recipe that I love more than the pre-made cookies from the store. All recipes is my go to for finding new ways to make classic recipes. I also enjoy reading the reviews that people write. This recipe is from All Recipes but I made a few changes after reading the reviews.  Brent’s birthday was this week and of course aside from making a cake we had to have some cookies!! These chocolate chip cookies are brent approved so that means they are a winner! They stay soft even two days after which you can’t beat! Don’t be thrown off by the vanilla pudding mix. It keeps the cookies moiste and helps with flavoring. Get ready to devour 15 cookies in one setting. I may or may not of had some for breakfast! 

This recipe makes about 36 cookies 🙂 

  • 2-1/4 cups all-purpose flour  
  • 1 teaspoon baking soda 
  • 1 cup butter, softened 
  • 1 cup packed brown sugar
  •  1/4 cup white sugar
  •  1 (3.4 ounce) package instant vanilla pudding mix (DRY- do not make pudding)
  • 2 eggs- room temp 
  • 1.5 TBS vanilla extract
  •  2 cups semisweet chocolate chips or half chocolate chip half peanut butter 


Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar.

 Beat in the instant pudding mix until blended. 

Stir in the eggs and vanilla. 

Blend in the flour mixture.

 Finally, stir in the chocolate chips

Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. 

Final picture of cooked cookies at the top! 

Blackberry French Toast Casserole 

Merry Christmas 🙂 

Every family has their favorite holiday recipes, as for mine, we have some staples and a few new ones on this years menu.  After looking through a few sweet recipes that we could pair with a savory classic, I decided blackberry French Toast was the way to go! This recipe is so simple. Put it together the night before and pop in the oven the morning of. It was deinfitely a hit with our family so I am sure it will be with yours. 


1 cup blackberry jam

1 (12-oz.) French bread loaf, cut into 1 1/2-inch cubes (I used crossiants) *** 

1 (8-oz.) package 1/3-less-fat cream cheese, cut into 1-inch cubes

4 large eggs

2 cups half-and-half

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 cup firmly packed brown sugar

Toppings: maple syrup, whipped cream


1. Cook jam in a small saucepan over medium heat 1 to 2 minutes or until melted and smooth, stirring once.  (I’m lazy and heated mine in the microwave)**

2. Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.

3. Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly, and chill 8 to 24 hours.

​4. Preheat oven to 325°. Bake, covered, 20 minutes. Uncover and bake 10 to 15 minutes or until bread is golden brown and mixture is set. Serve with desired toppings.
It’s delicious 🙂 


Recipe: Southern Living 

Southern Comfort Poppyseed Chicken

Zeta’s cooks Mrs. Kim and Mrs. Alicia  know that when they make poppyseed chicken at the house there wouldn’t be a drop left. When I first had this recipe at Zeta I about died… I was skeptical at first because the poppyseed thing threw me for a loop. My friend Taylor had me over for dinner and guess what she made… POPPYSEED CHICKEN. I was so excited to finally make this dish. To make things even quicker I used a rotisserie chicken instead of cooking/boiling the chicken before you make the dish. Taylor always uses a rotisserie and hers was divine so…

Make this….. I promise you will LOVE it.


1 Rotisserie Chicken- deboned and shredded

1 Can of cream of chicken soup (10 3/4 oz)

1 16oz container of low fat sour cream

2 Teaspoons of poppyseeds

1 sleeve of ritz crackers

1/4 cup butter melted (half a stick)

Directions:  Pre-heat oven to 350

Debone your rotisserie chicken and place the meat into a big bowl

Combine the soup, sour cream and poppyseeds with the chicken and mix well

Crush one sleeve of ritz crackers and combine and mix well with the melted butter. (Melt the butter in the microwave for 35-40 seconds)

Evenly spread the chicken mixture into a casserole dish and top with the ritz cracker/butter mixture.

Bake for 35-40 minutes or until bubbly

1 Can

Roasted Chicken and Sweet Potatoes 

Sweet potatoes might just be my favorite food. Anywhere that has sweet potatoes as a side.. I’m game. Here in NWA ice and snow took over last night. This gave me the perfect opputunity to make a cozy dinner food for a movie night. I’m sure when you think cozy dinner food you immediately think chili.. well here’s another to add to your list. My whole mindset was to use campbells roasted chicken oven ready sauce. I went to two grocery stores and could not find it anywhere. I improvised and used McCormicks pot roast sauce and added honey. To be quite honest… I doubt I ever go back to the other sauce. This dinner was a hit and I have plenty of left overs. 


1 pound of chicken breasts- boneless thighs would be great too. 

1-2 large sweet potatoes (I used one but would have liked to have had more)

1 medium yellow onion 

1 package of mcCormicks pot roast slow cooker sauce (I found mine at harps in the soup isle. Look on the bottom shelf under all the seasoning packets) 

^^ There’s a pic of what the sauce looks like!

1-2 TBS of melted honey 

Directions: preheat oven to 450

If your chicken breasts are super thick like mine were, place one breast between two sheets of Saran Wrap and use a meat mallet or something hard to thin out the breast.  Cut the breast in half to make two breasts. If they are thin and will cook easier don’t worry about it. 

Cut your sweet potato and onion into cubes and place both in the bottom of a 9X13 dish. Make sure it’s deep enough or just use any casserole dish you have on hand. 

Place chicken on top of sweet potatoes and onions. Pour package of sauce all over the mixture and toss well until everything is coated. 

Heat your honey in the microwave and then pour on top and mix well again. 

Bake in oven for 35-45 minutes until chicken is no longer pink and the sweet potatoes are fully cooked. 

I served mine with roasted asparagus but you could also make a big salad!!!

Asparagus: coat in olive oil, salt, pepper, onion powder and garlic powder and place on a tin foil lined baking sheet at 450 degrees for 15 minutes. 

To make it easy I put the asparagus in with dinner for the last 15 min. 

Enjoy 🙂 

Don’t Kale My Vibe… Butternut Squash and Sausage Lasagna!

Thanksgiving rolled around in our family and to be honest I was not ready for it.  I love cooking (obviously) and making a menu for a  holiday is something I look forward to. This Thanksgiving my sister and I had no clue what we were making for all of our family coming into town. We had two requirements.. 1. It has to feed A LOT of people 2. It better be good. Our family is used to great cooking and when my Honey is out of the kitchen we have a lot to live up to.  I love butternut squash and have always wanted to try a savory lasagna using it. Let me be the first to say that we have picky eaters in our family. I am talking the ones who will not touch a veggie with a 10 foot pole. This recipe was DEVOURED. That is saying a lot. My three boy cousins raved about this lasagna and that is quite the compliment. Do not get overwhelmed by the ingredient list or the time it takes to make it. It is worth it! Pour yourself a glass of Pinot Nior turn on some Frank Sinatra and get to cooking.

MAKE THIS…… That’s all I’ve got.



2 tablespoons olive oil
2 pounds sweet Italian sausage (if links, casings removed)
1 large yellow onion, diced
8 ounces white button mushrooms, chopped
3 cloves garlic, minced
Pinch of crushed red pepper
Two 15-ounce cans butternut squash puree
1 1/2 cups heavy cream
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups whole-milk ricotta cheese
1 cup finely grated Parmesan
1 cup chopped cooked kale (use a kitchen towel to squeeze out any excess moisture from the kale)
2 tablespoons minced fresh sage
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
Pinch of ground nutmeg
Sea salt
1 pound lasagna noodles (Oven ready)**
Olive oil, for drizzling
Nonstick cooking spray, for the casserole dish
4 cups shredded mozzarella
1/3 cup finely grated Parmesan

Directions- Pre-heat your oven to 400
For the sauce: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, about 8 minutes, transfer it to a paper towel-lined plate to drain. Return the skillet to medium heat and add the remaining tablespoon olive oil. Add the onions and use a wooden spoon to scrape up any browned bits left on the bottom of the skillet. Deglaze with 2 tablespoons water. Cook until the onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms and cook until browned.


Stir in the garlic and a pinch of crushed red pepper and cook about 2 minutes. Add the sausage back to the skillet. Stir in the canned butternut squash, cream, salt and pepper. Set aside.

For the filling: In a medium bowl, combine the ricotta, Parmesan, kale, sage, garlic powder, salt, pepper, eggs and nutmeg. Stir to combine and set aside.

For the lasagna: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.

Layering Process:
Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of the sauce into the dish, spreading it to cover the bottom. Arrange half the lasagna noodles over the sauce, then begin layering first with half of the ricotta filling, then half of the sauce, then half of the mozzarella. Continue layering with the remaining noodles, filling and sauce, finishing with mozzarella on top. Sprinkle with the Parmesan. Tap the casserole on the counter to force out any air bubbles.
Bake until the cheese is golden brown and the lasagna is bubbling, 35 to 45 minutes. Let it rest for 15 minutes so it can set and be cut easily.


Recipe Courtesy: Food Network