Salted Caramel Peanut Butter Cookies

Do you ever have those nights where you want something sweet but don’t exactly know what it is you want?

I have a lot of those nights. Well, the “not knowing exactly what I want” part. I don’t have a big sweet tooth like I used to anymore. Could it come with getting older? (Ha, yeah right!)


Most weeknights, I’m exhausted by dinner time and don’t really feel like making anything else farther than dinner. Sad, I know.

I don’t usually go for the already-made cookies (looking at you, chips ahoy!) And there’s nothing wrong with the convenience of store-bought cookies. But for me, I’ve been wanting something soft and chewy and not too sweet but sweet and oh, homemade.

I’m also on this somewhat-trying-to-eat-a-little-healthier kick and if it’s something the kids will have, I want them to be able to like it as well but not be pumped with artificial substances.

Now, with all the food allergies that are huge with kids these days, this one wouldn’t be ideal for anyone with nut allergies. I’m sorry, guys! 🙁

But for those who can have peanut butter and like peanut butter, this one is for you! It’s an old classic with a spin.

With the huge craze over Starbucks Salted Caramel Mocha, it seemed like the right thing to do with trying salted caramel in other things.

Peanuts are already nutty and sometimes salty, so with the sweetness of the caramel and the dash of salt, the flavors make something magical. It’s so good! Only a couple of ingredients that you should more than likely have laying around and BAM! That’s it!

Well, the only thing you might not already have are the salted caramel chips but don’t worry, you can find them at Kroger or here on Amazon.

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What you will need:

1 Large Egg
1 Cup of Peanut Butter (Crunchy, if ya nasty!)
1 Tsp Baking Soda
3/4 Cup of Brown Sugar (I used light brown)
1 1/2 Cups of Flour
1/2 Tsp Salt
1/4 Cup of Sugar
1 Tbsp Vanilla
1/2 Cup Butter, softened. (I used a butter spread)
1/2 Cup of Salted Caramel Chips (for baking)

Preheat the oven to 350 degrees. In a large mixing bowl, combine softened butter, peanut butter, sugar and brown sugar. Mix. Then add egg and vanilla. Mix it on up! Next mix in the flour, baking soda, and salt. And now, the fun part! Throw in the chips! Mix it up good!

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Form some 1- 1 1/2 inch balls and place them on a greased non-stick cookie sheet. With a fork, gently press them down.

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Bake for 8-10 mins. After, you can let them cool there or place them on a cooling rack. (That’s what I did.) That’s it! Simple and painless! Not to mention, delicious! Try it and love it!

My family devoured these. My poor mom was only able to enjoy 2 cookies. She loved them but it wasn’t enough for her to have more. Yes, it’s that serious. If you do decide to make these, I hope you enjoy them as much as we did!

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Until then, will you be my nutty buddy? 🙂

The best tuna casserole ever! 


There have been so many nights where after a long day, the last thing on my mind is what am I going to make everyone for dinner. And a lot of times, I don’t feel like making a full course meal.


So what could be perfect than a casserole! Think about it: it has everything in it all in one place. Like a dinner dump cake but… not a cake.

And the ingredients are mostly things you already have, give or take a few things.

Another reason I like this recipe so much is that it’s a winner with everyone. Hubby likes it, the kids love it, grandma… even the dog! (I do not give my dog this).

And it’s simple enough plus if you’re on a tight budget, you can get all the ingredients you need from Aldi for less than $10 bucks and maybe have leftovers depending on how hungry everyone is.

Sounds like another win for me.

So, what do you need?

For the usual 9 ×13 dish, I use:

•3 8oz cans of tuna in water.

•1 can of sweet corn niblets

•1 can or frozen package of spinach

• 1 can of mushrooms. (If it’s the little cans, use 2 cans or sliced fresh mushrooms.)

• 1 cup of milk. (I use unsweetened almond milk)

• 2 cans of cream of mushroom (or cream of chicken)

•2 1/2 cups of shredded Mexican cheese.

•Spices. (Pepper, garlic salt, Italian spices, onion powder.)

• half a bag of egg noodles.
First, preheat the oven to 350° degrees. If you want, you can have your egg noodles boiling, though you don’t necessarily need to have them cooked before putting in casserole. The oven will bake them just fine.



Open all your cans. In your casserole dish, start out putting the 2 cans of cream of mushroom soup and milk in the dish. Stir with a fork until creamy and well blended. Put a dash of each of the spices and stir in, also.
I like to put a little cheese into this and stir together. Just a couple of pitches of cheese will do.

Then, add the tuna, mushrooms, spinach, and corn and stir until everything is mixed well.
Throw in the noodles and stir. Make sure to smooth everything out so it’s all laying down and everything is mixed together.
Last, spread cheese on top covering the entire top. Don’t leave any casserole uncovered with cheese.

Throw some more spices on top. And put in the oven for 30-35mins. (Depending on your oven and how you like your casserole to be). Most of the time, the finished product is toasted cheese on top. A little crispy but still delicious. The casserole will bubble and if it’s too watery, let it bake for a few more minutes. Sometimes I had another layer of cheese on top just for appearance.


And after it’s done, let sit for 5-10. It’s really hot and will be hard to cut and won’t take shape well. So cut it but don’t take any pieces out yet until a little cool. It will fall apart.

And finally, enjoy!

If you made this recipe and enjoyed as much as I did, feel free to comment below! Thanks! 🙂

Quick hummus wrap 


Sometimes I don’t feel like cooking a full on full course meal. Sometimes I want something quick and easy. And maybe I don’t feel like leaving the house to go get fast food or a little low on money to order delivery.



I didn’t really want a sandwich and it was after 9pm (which doesn’t say much in my home).

Being that half of my family are pretty much vegetarian and/or on some kind of carb free diet, needed to come up with something quick.



With a few things I had already just lying around in my kitchen, I threw together a wrap. Who doesn’t like wraps?

Using larger burrito tortillas, hummus, chopped red bell peppers, fresh spinach leaves and just a dash of onion powder (for taste)

Simply spread a thin layer hummus on the tortilla all over. Take about a half hand full of spinach and put them on top. Next, place chopped red bell peppers on top of spinach. Then take each end and fold it a third of the way. Roll the rest of the tortilla like a burrito, firmly. And I like to cut mine in half. But that’s optional of course.

And enjoy! Quick. Simple. Delicious. (And maybe a little healthy *wink*)