Another Year Goes By

Hope everyone had a wonderful Thanksgiving! There are so many things I am thankful for this year, most importantly I am thankful for my little family. Last night I was so frustrated and Zach really couldn’t have been sweeter, he wanted to do whatever I needed to make me feel better. Who would have thought the perfect thing would be to take me to his friend’s bakery and have me help make doughnuts? Apparently Zach and it worked. There are so many little things he does for me all the time that make me smile, I am so grateful to have him in my life.

Well all this gushing about my husband has a reason, today is the eleven year anniversary of when we started dating! I will never forget the feeling I had when Zach and I first started hanging out, I knew there was something different about him. He truly is my best friend and at the end of the day I am grateful we have gone through all we have because it brought us to where we are today.

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Our anniversary is not the only thing that I am excited about though, recently I was inspired by Chobani, only my absolute favorite yogurt company. They have a new project, #MadeWithChobani. I will admit , I was so excited, I LOVE Chobani yogurt, I eat it almost everyday. I immediately started flipping through my recipes deciding what to make. I had so many ideas, but one in particular jumped out at me.

Chobani plain Greek yogurt can be used to substitute many ingredients in cooking and baking, and even as an enthusiastic eater of Greek yogurt I hadn’t really tried substituting so I knew this was the perfect opportunity.

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(Source)

I have one dish that I make for every occasion, Christmas, Thanksgiving, football, just because, and it never fails that someone asks for the recipe, loaded baked potato dip. I can’t begin to tell you how easy and delicious this recipe is, 5 ingredients, that’s it. one of the main ingredients is sour cream, since I have recently discovered how delicious plain Greek yogurt is as sour cream I knew it would be a perfect fit for this recipe.

Loaded Baked Potato Dip 1

For this recipe you will need Greek Yogurt, cream cheese, bacon, cheese and green onions.

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First you combine the Greek yogurt and cream cheese.

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Then you add in the bacon, cheese and green onions.

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Mix everything together. I always use my hand mixer for this recipe, it makes it that much easier.

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Put it all in a small crockpot and let it heat up.

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Serve with chips, crackers or pretzels and enjoy!

Loaded Baked Potato Dip

  • 16oz Chobani Greek yogurt
  • 2 (8oz) bricks cream cheese, softened
  • 2 cups shredded cheddar or Colby Jack cheese
  • 6oz bacon
  • 6-7 green onions chopped

Combine Greek yogurt and cream cheese. Once thoroughly combined add in cheese, bacon and onion and mix well. Place in crockpot and warm.

Serve with potato chips, crackers or pretzels. Enjoy!

Now you see, this dip could not be easier! This was my first time making the dip with Chobani instead of sour cream and I could not tell a difference. It made me feel so much better knowing the dip was made with Greek yogurt, I didn’t feel nearly as guilty when I ate a whole bunch of it. So even those of you out there that aren’t really fans of Greek yogurt try substituting Greek yogurt for sour cream or butter in a recipe and see if you can tell a difference, I sure couldn’t!

I want to say a big thank you to Chobani for inspiring me with their project #MadeWithChobani, as a relatively new blogger I am learning as I go and they inspired me so much with #MadeWithChobani!

Just to clarify though all my thoughts on Chobani are completely my own and I am not being compensated to say these things, I just really love Chobani!

26 Years Later

Mid November is pretty important for our little family, four years ago on November 11 someone special came to live with us, our kitty Toews!

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When we think back about how much things have changed it makes us laugh a little bit, the first night we had her, she would not leave my side now its her house and she just lets us live here. From time to time I look back at all the photos we have of her and its so weird to see how much she really has changed, when we first got her she was so skinny and stayed that way for awhile, we were worried she wasn’t eating enough, then we got her fixed and we no longer worry if she is eating enough. It is weird to me because both Zach and I feel like we can’t remember what it was like before we had our little troublemaker, she is so much a part of our life.

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Toews is not the only reason Mid November is important to our little family, it is also Zach’s Birthday! So this year I have been baking something special to celebrate birthdays, I knew what I was going to make for Zach before I even started this blog, Funfetti Cupcakes from scratch! I also got up at 6:30am to bake him Jiffy blueberry muffins because they are his favorite. Nothing says ‘I Love You’ like 6:30 in the morning, especially from me, I am not a morning person, but it was worth it for my hubby!

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I know I have mentioned it before but Zach is the King of surprises, you have to wake up pretty early (literally) to get a surprise on him though. He did wake up before I had even put the muffins in the oven but he was good and didn’t peek before they were done, even though I am sure he knew exactly what I was making him. His friend Eric really did get a surprise on him, he built him his own double Kool-Aid tap, seriously, it’s actually pretty awesome and Zach loves Kool-Aid so he was super excited.

Anyway on to the yummy stuff cupcakes!

Funfetti Cupcakes 1

For this recipe you will need flour, baking powder, salt, eggs, sugar, butter, vanilla, milk and sprinkles.

Funfetti Cupcakes 2

Whisk flour, baking powder and salt in a medium bowl.

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Beat eggs and sugar in a stand mixer with paddle attachment until light and foamy. (Approximately 2 minutes)

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While beating slowly pour in melted butter then vanilla.

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While mixing add half the dry ingredients, then add all the milk and finally the rest of the dry ingredients. Do Not Over Mix!

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Gently fold in sprinkles.

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Pour into cupcake pan. I added more sprinkles to most because Zach doesn’t like frosting and I wanted them to look more colorful.

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Bake 20-25 minutes. you may frost them after they have completely cooled. My chocolate frosting would be fantastic with these cupcakes!

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Enjoy!

Funfetti Cupcakes

  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sugar
  • 3/4 cup butter, melted
  • 2 teaspoons vanilla
  • 1/2 cup milk
  • 1/2 cup sprinkles

Preheat oven to 350. Grease or line cupcake pan.

Whisk together flour, baking powder and salt in a medium bowl.

Beat eggs and sugar in a stand mixer with the paddle attachment until light and foamy (for about 2 minutes). While beating slowly pour in melted butter then vanilla.

While mixing add 1/2 the dry ingredients then add all the milk and finally the remaining dry ingredients. Do Not Over Mix! Gently fold in sprinkles.

Pour batter into cupcake pan. Add additional sprinkles if desired. Bake 20-25 minutes. Allow cupcakes to cool completely before frosting if desired, check out this post if you are looking for frosting recipes.

Happy Birthday Zach!

Football Dip

Our Sundays are dominated by Football during the fall and winter. Somehow I was wrangled into being in two fantasy football leagues, which is nothing compared to Zach’s four or my co-worker’s six. This season has been pretty brutal as a Bears fan, still not a single win at Soldier Field this season. Tomorrow they are at Lambeau and Cutler just can’t seem to win there…but I haven’t lost hope…yet. Martellus Bennett is totally my favorite player and this year he is awesome, I keep replaying that awesome touchdown catch he had a few weeks ago. My fantasy site apparently has a sense of humor because the mentioned that “Not only is Bennett a gifted YouTube rapper.” Seriously look it up…he raps about Capitan Crunch…its awesome.

Most weekends we watch the Bears games at Zach’s parents’ house and Mary makes some awesome football foods. Someday when I attempt to make them I will share the delicious recipes with you, or maybe I will talk Mary into doing a guest post to share them herself! With the Bears playing like they have been the food tends to be my favorite thing about the game so I have been inspired to find a new yummy recipe to contribute.

This past weekend I made an amazing discovery, one of my new favorite football foods. We all know by now I am a big fan of easy recipes, This recipe doesn’t get too much easier, three ingredients and just minutes to make. Since the Bears had a bye last week I figured it was the perfect weekend to experiment with a new recipe, I had pinned this recipe on Pinterest ages ago and as I was browsing it caught my eye again. Well when the recipe turned out delicious I knew I had to share it before football Sunday!

Cheesy Chili Dip 1

For this recipe you will need cream cheese, chili and shredded cheese.

Cheesy Chili Dip 2

Spread the softened cream cheese evenly in the bottom of your dish. If you need to soften it put it in the microwave for about 30 seconds to soften it up.

Cheesy Chili Dip 3

Cover the cream cheese with chili.

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Sprinkle shredded cheese evenly on top.

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Warm up until cheese is melted. Enjoy! You can eat with tortilla chips or crackers.

Cheesy Chili Dip

  • 8oz cream cheese, softened
  • 15oz can of chili
  • 2 cups shredded cheese

Evenly spread softened cream cheese into the bottom of an ungreased baking dish. Cover with chili and top with shredded cheese.

Microwave on high for 4 minutes, if cheese isn’t completely melted microwave 1-2 more minutes.

When I reheated the dip I did it in my countertop oven and I actually thought it made it that much better. If you want to bake it I would preheat the oven to 350 and let the dip bake for about 5-10 minutes, checking until cheese is melted.

Serve with tortilla chips or crackers.

You know that I can’t help but share a photo of my silly kitty, she was “helping” me write this post.

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Go Bears! Let’s go up to Green Bay and show those Packers how it’s done!