christmas treats

I made a couple things for Scarlett's preschool class and they were a hit. First I made this oreo snowmen........
This is how I did it:

- 1 pack double stuffed oreos
- white chocolate to melt. I used the big bricks from Ralphs and it worked perfect and was SO yummy
- mini chocolate chips
- candy corn

1. Dip the oreos in the white chocolate and sit on wax paper to dry
2. Before they get too hard, make the face on the snowman.
3. After they were hard I put them in these cute little bags from Michael's that already had ribbon attached to them so it was super easy. I'm all about super easy, which is why I didn't put them on sticks. (and maybe a little lazy, but whatever.) I also added an address label on the back that said Merry Christmas Love, Scarlett. She was so excited to hand them out to her friends.

We also made these cute little peanut butter sandwiches, which are pretty self explanatory. I used cranberries for the nose because I forgot to get M&Ms. I also used honey to put the eyes and nose on to make sure they stayed in place.

sorry for the fuzziness...I was in a rush

Twice Baked Potatoes

Twice Baked Potatoes

I don’t make up a lot of my own recipes, but this is one I have modified enough I think I can call it my own. These are SO freakin good, and super easy. We eat them as the main part of the meal, but you can make them smaller and have them as a side dish instead.

Ingredients:

-          1 pkg cream cheese (I use fat free)

-          1 cup sour cream (also fat free)

-          Approx. 2 tablespoons milk

-          ½ cup butter

-          1 cup shredded cheddar cheese

-          salt

-          Pepper

-          Seasoning salt

-          Garlic salt

-          ½ cup cheese – you can use cheddar, I prefer the a mixed kind, like cheddar and jack

-          6 big russet potatoes

-          ½ cups chopped up yellow onions (very small)

-          A bunch of green onions chopped up (the green part only)

-          Cooked bacon crumbled up (this time I didn’t have any so I didn’t use it)

1. First poke a couple holes in the potatoes and bake unwrapped in the oven at 350 for about an hour or until soft. When they are done let cool for about 15 minutes, then cut in half.

2.  Scoop out the middle of the potatoes. My favorite trick is to not scoop it really close to the skin. Leave a little bit of the potato in the skin, and it will make it so the skin doesn’t fall apart and stays stiff.

3. Mix together with a mixer until smooth: scooped out potatoes, cream cheese, sour cream, milk, butter, cheddar cheese, yellow onions. Salt, pepper and season salt and garlic salt to taste. I do about a teaspoon of each, maybe a little more.

4. Put the potato mixture in the potato skins. Sprinkle with cheese, green onions and bacon.

Bake at 350 for about 30 minutes, or until cheese is melted and hot all the way through.

this is what I feel like

after working on this blog all day..................

Coconut Shrimp

Coconut Shrimp

Oh my gosh. I don’t even like shrimp, and I ate so many of these my stomach hurt. SO YUMMY.

Ingredients:

- 1 egg
- ½ cup flour
- 2/3 cup beer (my neighbor got a kick out of me asking to borrow some beer)
- ¼ cup flour
- 2 cups coconut
- 24 shrimp
- 1 ½ tsp baking powder
- 3 cups oil (I used olive oil)

1. In medium bowl combine egg, ½ cup flour, beer & baking soda.

2. Place ¼ cup flour and coconut in two separate bowls

3. Hold shrimp by the tail and dredge in flour. Shake off excess. Then dip in egg/beer mixture and allow to drip. Next roll in coconut and place on baking sheet lined with wax paper. (I used tinfoil) Put in refrigerator for 30 minutes. * don’t skip this step, that’s how the coconut stays on the shrimp when added to oil.

4. Fry shrimp in batches & dry on paper towels. I did like 6 at a time and used tongs to get them in and out of the oil. Also something I did was use a strainer spoon to get the coconut that was staying in the pan and starting to burn. After each batch I’d scoop it out.

I served it with a mustard mixture, I kind of just threw stuff together that was in my fridge, but it was really yummy with it.

Dipping Sauce:

Mix equal parts mustard and miracle whip. Then add like a tablespoon of apricot pineapple jelly.

Yep told ya it was random.

turkey lasagna

Tonight I was really craving lasagna, but I wanted something healthy. So I found this recipe for a lighter take on lasagna. It is different than what I was expecting, but still very yummy. It isn't as saucy and gooey as a typical lasagna, but it is also a little healthier than a typical lasagna. Serve it with some french bread and a salad, yummy!

Turkey Lasagna 

(serves 8)

(slightly adapted from HERE)

Ingredients

• 1 pound ground turkey breast
• Cooking spray
• 1 1/2 cups water
• 1 (26-ounce) bottle fat-free Italian pasta sauce (my joke of a grocery store didn't have ANY fat-free. oh well)
• 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
• 2 cups 1% low-fat cottage cheese
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1 egg
• 1/4 teaspoon black pepper
• 9 uncooked lasagna noodles

Preparation

• Preheat oven to 350°.
• Cook the turkey in a large saucepan coated with cooking spray over medium heat until browned, stirring to crumble. Add water and pasta sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat.
• Combine 2 cups mozzarella, cottage cheese, and next 3 ingredients (cottage cheese through pepper) in a bowl.
• Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish. Arrange 3 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.
• Cover and bake at 350° for 1 hour. Sprinkle with 1 cup mozzarella cheese, and bake, uncovered, for 10 minutes. Let lasagna stand 10 minutes before serving.

coconut crusted chicken tenders

I found this recipe on pinterest a couple weeks ago and I have made it twice since! It is so yummy and so easy!!

recipe and photo {via}

Coconut Crusted Chicken Tenders
(serves 4)

• 1 lb chicken tenderloins or chicken breasts, sliced into long, 1″ thick strips
• 1/2 cup all purpose flour
• 2 eggs
• 3/4 cup panko bread crumbs
• 3/4 cup shredded, sweetened coconut
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons canola oil

Preheat oven to 400°F. Create an assembly line for easy coating of each tenderloin: Place all chicken strips on one plate. Next to that, place flour in a wide, shallow bowl. Lightly whisk eggs in another wide, shallow bowl. Combine panko, coconut, salt, and pepper in a fourth and final wide, shallow bowl. Now, take one chicken strip and toss it in the flour, shaking off the excess. Then, dredge the floured strip in the egg bath. Next, gently toss the chicken strip in the panko/coconut mixture, pressing to coat on each side. Place the coated strip on a plate or cookie sheet until you have finished coating all of the chicken.

Next, heat a large skillet over medium-high heat on your stove top. Add one tablespoon oil, swirling to coat. Add half of the chicken strips in a single layer, leaving space between each one. Cook for about 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken to a foil lined baking sheet coated with nonstick cooking spray. Add the remaining one tablespoon oil to the pan and then the second half of the chicken strips and cook for 3 minutes per side. Remove that second batch and place on the baking sheet. Set it in the oven for 10 minutes, so that the chicken tenders can cook through.

I made some honey mustard to dip them in, and it was perfect! For the honey mustard just mix equal parts mustard and mayo or miracle whip and however much honey you want, depending on how sweet you want it.

Enjoy!

Teriyaki Stir Fry

I am so sad I didn't take a picture of this dinner. It was so pretty!

It was really easy and SO yum. Probably one of my favorite dinners lately, and I didn't even use a recipe!

My inspiration was these pineapple teriyaki meatballs we got at costco a few weeks ago. The first package we ate with umm nothing because I was lazy and all I had to do was pop them in the oven for a few minutes. But last night I decided they would be good with veggies. So here is the stir fry "recipe" I used. 

1 Japanese eggplant (the long skinny kind)

1 medium carrot

1 small-medium head of broccoli

1 1/2 cups sliced mushrooms

1/4 purple onion

olive oil

salt and pepper to taste

teriyaki sauce

cooked rice

Chop up all your veggies into bite size pieces. Heat some oil in a large skillet then add the onions. After the onions have started to cook, add veggies in order of cooking time, you don't want anything over done! Once the vegetable are pretty much done, add however much teriyaki sauce you prefer. Stir around and make sure it coats all the veggies. 

Thats it! Super easy and way better than dumping the frozen ones in a pan (which is what I usually do). Serve the vegetables over rice! I cooked up some of the yummy costco meatballs and put them on top of everything. It was really really good. 

You can add whatever meat or other vegetables you are feelin!

 

Salsa Chicken

This little meal was going around pinterest like crazy so I tried it tonight. I paired it with rice and it may be my new favorite meal. SOOO easy, and so yummy!!HERE is where I got the recipe.

Ingredients:

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional)
I also added black beans
Directions:

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Source: Fake Ginger

Neiman Marcus Chocolate Chip Cookies

I googled a recipe for chocolate chip cookies that only used 1 stick of butter (because that's all I had) and this is one of them that popped up. They turned out SO yummy!! I didn't use espresso powder like the recipe HERE calls for, I think i'll try it next time.

•1/2 cup (1 stick) butter, softened
•1 cup light brown sugar
•3 tablespoons granulated sugar
•1 large egg
•2 teaspoons vanilla extract
•1-3/4 cups all purpose flour
•1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1-1/2 cups semi-sweet chocolate chips

broccoli

{via}

I bought a huge bag of broccoli at costco last weekend, and then realized there is no way we could eat all that broccoli. I steamed it one night with dinner, and it was good, but how many times can you eat broccoli?? So I searched for a good broccoli recipe and decided to try this one (kind of). I didn't have a few ingredients, so here is my version, with no measurements.

a bunch of broccoli
olive oil
garlic powder
salt
pepper

I cut up the broccoli into bite size pieces, but not too small. Then spread it evenly on a baking sheet. Drizzle some olive oil over the top. Then I kind of just tossed it with my hands to get the oil evenly coated over the broccoli. Sprinkle the seasonings on top and roast in the oven at 425 for about 20 minutes.

I'm sure the original is way better, but this was seriously so good!! Chad kept saying "this is sooo good" "oh my gosh..mmm" haha it was really yummy.

orange chicken and fried rice

Last night I made this super easy orange chicken. Super easy like all you do is dump it out of the bag, bake it, then pour the sauce over it. haha It is from Costco, and it's pretty good! I did have to actually make the rice though... here is the recipe:

3 cups cooked rice, cooled (I used white, but brown would be healthier!)
2 eggs, beaten
3 tablespoons olive oil
1 cup frozen veggies, thawed (whatever you have, I used a mix of peas, carrots, corn and edamame)
4 tablespoons soy sauce
4 tablespoons water

-Heat 1 tablespoon of oil in large skillet, then scramble the eggs, until just done. Don't over-cook.

-Add the veggies, rice and remaining oil and cook for about 5 minutes. (Don't worry if it get dry and crispy, thats good!)

-Mix the soy sauce and water together in a small bowl and pour over the rice.

-Cook, stirring occasionally until the moisture is absorbed. (about 5 more minutes)

-Season with salt and pepper to taste!

You can really add whatever you want to this, leftover chicken or beef, onions, whatever you feel like!

4th of July Treats

I made some fun 4th of July desserts for our bbq and they were a hit. The first one was a layered jello. I did it the day before and it turned out great. It takes awhile to make, but not hard and was totally worth it. The kids loved it, but im pretty sure some of the dads loved it more. I got the recipe HERE.

Ingredients:
- Two 3 ounce boxes red jello
- Two 3 ounce boxes blue jello (I could only find 6 oz boxes so I just split them in half)
- 4 envelopes Knox unflavored gelatin
- One 14 ounce can sweetened condensed milk
- Boiling water & cold water

1. In a medium bowl, mix one box of red jello with 1/2 envelope of unflavored gelatin. Add 1 cup of boiling water and stir to dissolve. Cool to room temperature and pour into a 9×13-inch glass pan. Refrigerate for 15 minutes (make sure that your refrigerator is level, or your jello will come out uneven-looking).

2. While first layer is setting, prepare white layer. In another bowl, mix sweetened condensed milk with 1 cup of boiling water. In a separate small bowl, sprinkle 2 envelopes of unflavored gelatin over ½ cup of cold water. Let stand a few minutes and then add ½ cup of boiling water to dissolve the gelatin. Add to the milk mixture and stir to combine. Cool to room temperature. Pour 1 cup of this milk mixture over the first layer of red jello. Refrigerate for 15 minutes.

3. While white layer is setting, prepare blue layer. In a medium bowl, mix one box of blue jello with ½ envelope of unflavored gelatin. Add 1 cup of boiling water and stir to dissolve. Cool to room temperature and pour on top of white layer. Refrigerate for 15 minutes.

4. Repeat with red layer, another cup of of the white layer and then finishing with a blue layer on top. Refrigerate for 15 minutes after adding each layer.

5. Let jello set before cutting. I cut it the next day. Use a sharp knife to cut, and then use a metal spatula to slide underneath the jello and scoop out jello squares. (If you don't do the last part the red wont attach one. Get the skinniest metal spatula and rub it hard along the bottom)


Yield: About 40 pieces



The second thing I made was a Trifle Cake and it was SOOOOO good! I got the recipe HERE. It looked really pretty on their website, but mine definitly didn't turn out like that. haha Once you start scooping it ruins it anyway, but this whole thing got eaten down to the bottom. If I could have figured out a way to put the whip cream in better It would have been prettier. Maybe next time. Here is the recipe.

I didn't have one of the fancy trifle bowls, so I just found something simliar in my mother in laws decoration closet.

Ingredients:

- 1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
- 1 (16-ounce) tub whipped topping
- 2 pints blueberries
- 1 pint strawberries, tops removed I also cut mine in half for more bite size pieces

Bake the red velvet cake mix according to package directions and allow to cool.

Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares.

Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares. I think using a zip lock back of cake decorating bags to pipe the whipped topping in would have made it prettier.
Layer about 1 1/2 pints of the blueberries on top of whipped topping.

Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.

Using a spatula, spread remaining whipped topping over the cakes pieces.

Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

Steak+Pineapple+Mushroom Kabobs

Okay, I have to start off with saying that I never really LOVE what I make for dinner. I am just more of a dessert kind of girl. BUT tonight we made some kabobs on the grill and oh my gosh they were so good. I made them a month or so and they were delicious then, but this time they were even better!

Here's how I put them together.

(a few hours in advance) start the STEAK marinade:
1/2 cup olive oil
1/4 cup soy sauce
1 tablespoon mustard
1 teaspoon barbeque sauce
garlic powder or garlic salt (if you use the salt, don't use too much. the soy sauce is plenty salty!)
pepper

whisk all the ingredients together. Cut up your steak into the size you prefer for the kabobs and put it all in a zip lock bag. Put that in the fridge until you are ready to assemble (I let them marinade for about 2.5 hours).

While your husband get the grill ready, cut up PINEAPPLE and MUSHROOMS. You can leave the mushrooms whole if you like, mine were just really big. I like to melt butter and coat the mushrooms in the melted butter, salt and pepper.

Load up your kabobs!
steak+pineapple+mushroom+steak+pineapple+mushroom+steak+pineapple+mushroom

Throw them on the grill... they don't take very long.

The combination of the marinade and the pineapple tenderize the meat and make it so juicy and so delicious.

PLEASE try this. I'm begging you.

Chocolate Sheet Cake

Don't make this. You will just eat the whole thing. But oh my gosh... it is seriously delicious. I found the recipe from The Pioneer Woman, The Best Chocolate Sheet Cake. Ever. I left out the nuts, but only because I didn't have any. I wish I had went and got some, but it was still so sooo good.

{via}

I think I'm going to go eat some now.

90 minute cinnamon rolls

These were really easy, and fast! Oh and yummy!!

Ingredients

• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Directions

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Add some frosting, because everything is better with frosting.

filet-o-fish?

I have to admit that I really like the Filet-O-Fish from McDonald's. But since Chad refuses to eat there, I decided to make my own! It was really good, and probably a little healthier than the fast food version.

the fish:

I got a bag of frozen cod from costco, and the only way it tastes good is fried, so it works well for this! I used one piece of fish, thawed it out and filet it to make 2 pieces.

the batter:

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon dried dill weed
• 3/4 cup milk
• 1 egg
• olive (or vegetable) oil for frying

Combine the flour, salt, baking powder, and dill. Then add milk and egg. Put the fish in the batter and coat both sides. Let the fish sit in the batter for 15 minutes.

the sauce:

2 tablespoons mayo

2 teaspoons relish

pinch of salt

Now, fry the fish until it is golden brown on both sides, and cooked all the way. Spread the sauce on both sides of a bun, add a slice of cheese and the fish!

We loved this, and maybe even more than the mcd's version. Oh and for the bun I used those flat bread bun things from Costco. I think a regular bun would be better :)

Apple Pie Muffins

OH MY GOSH. These are so good. I almost died.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups packed brown sugar
• 2 cups diced apples
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
2. In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
3. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
4. Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.

(I ate 6. don't judge me. please.)

Mushroom Pasta

So there is this lady that buys fruit and veggies in huge bulk, then separates it into boxes and sells them. Its a pretty good deal, so we got in on it! This time there were a TON of mushrooms, so I found a recipe and changed it up a little bit...here it is!

your favorite pasta.. I used spaghetti noodles, angel hair would be good, or penne)

1/4 c. olive oil

1 clove garlic, finely chopped (or garlic powder)

1 pound mushrooms, sliced

salt and pepper to taste

1 tablespoon butter

1 1/2 tsp. parsley (fresh would be best, but I just used the dry stuff)

1/4 c. grated parmesan cheese

Juice of 1/2 lemon (or more if you love lemon)

1. Cook the noodles and drain them.

2. Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Add lemon juice while mushrooms are cooking. Season with salt and pepper, and mix in the butter.

3. In a large bowl, toss the cooked pasta, mushroom mixture and parmesan cheese. Garnish with parsley.

so easy. so yummy, if you love mushrooms, which I do.

Pico De Gallo

Ingredients:
2 Roma tomatoes or 1 regular tomato
1/4 yellow onion
1/4 c. chopped cilantro
1 tsp. chopped garlic (garlic salt/powder can be used)
1 jalepeno
1/2 lime

Cut the jalepeno in half and remove seeds if desired. Chop and combine all ingredients, squeeze the juice of the lime over it all. Salt to taste. Best after a few hours in the fridge so the flavors can combine, but don't worry about waiting if you're hungry now...because I immediately attacked it too.

Pecan Pie Muffins

The Muffins that I can't stop eating

Our lovely, simple ingredients: 2/3 c. melted butter, 2 eggs, beaten, 1 c. packed brown sugar, 1/2 c. flour, 1 c. chopped/smashed pecans

Preheat the oven to 350 and Grease the muffin tin liberally: getting greasy with the crisco is your bet bet

In their own bowl, mix the dry ingredients

hello

All combined-yay

Now for the wet ingredients

Beat them together until combined

Add your butter + egg goodness to the dry goods

And stir just enough to combine them, no need to get violent.

Fill muffin cups to 2/3, these babies don't rise too much

20 minutes later- voila!

I went a little crazy and made carmel to top them with. Delicious, but just as good without.

 Beware of making these! They're addicting, and Garrit, who doesn't appreciate nuts in breads, has been eating 'em. 

Ingredients

• 1 cup Packed Light Brown Sugar
• ½ cups All-purpose Flour
• 1 cup Chopped Pecans
• ⅔ cups Softened Butter
• 2 whole Eggs Beaten

Preparation Instructions

Preheat oven 350 F.
Grease your muffin pan (whatever size) or use the silicone cups. I grease my silicone muffin cups with Crisco or lard.
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.
Option: when you take them out of the oven, place a slice of butter on top and eat warm. Or cover them in carmel.  You may also use walnuts instead of pecans.

Cheesy Potato Soup

1/2 c. carrots, chopped

1/4 c. onion, chopped

1/2 c. celery. chopped (I left this out)

3 c. potatoes, diced

1 t. parsley

1 c. water

1/2 t. salt

1/8 t. pepper

1 chicken bouillon cube (I left this out too)

2 T. flour

1-1/2 c. milk

1/2 lb. processed cheese(I used mild cheddar, and grated it)

Combine first 9 ingredients and simmer until vegetables are done. Blend together flour and milk in a separate bowl. Add to the vegetables, stirring constantly, until soup thickens. When soup is thickened, add processed cheese. Stir until all is melted.

*Okay this turned out SO so good, and SUPER easy! I can't wait for lunch time so I can eat the leftovers :)

oh and sorry no picture... I was too hungry.