Tag Archives: recipe


10 Aug

Who doesn’t like eating mac and cheese!?

I don’t! LOL

Well not the powder & pasta stuff anyway

In my home mac and cheese is made with real cheese, tomato sauce and pasta

My toddler won’t eat it any other way

Believe me, I’ve tried giving her the other kind —ALWAYS a no go!

It’s REALLY easy to make, just like regular mac & cheese but tastes way yummier


  • 4 oz mild or medium cheddar cheese (shredded)
  • 8 oz box/bag of your favorite pasta
  • (1) 8 oz can of tomato sauce
  • salt to taste
  • water

Serves 4


  1. Boil pasta in water over medium heat until soft (~8 min)
  2. Drain with collander
  3. Put back on stove over low heat
  4. Add salt (to taste), can of tomato sauce and shredded cheese
  5. Remove from heat when all the cheese is fully melted, then serve


Sometimes I add shredded chicken or tuna to it to get my protein in there hehe

My kids prefer it plain 🙂

Here’s another quick and easy recipe with macaroni pasta: Chicken macaroni salad



  • 8 oz bag/box macaroni pasta
  • water
  • mayonnaise
  • salt + pepper
  • (1) can mixed veggies (11+ oz)
  • shredded chicken
  • shredded lettuce & cubes of cheddar cheese (optional)



  1. Boil pasta over med heat until soft (~8 min)
  2. Drain water with collander
  3. Let cool
  4. Once cool, add ~1 cup mayonnaise, salt & pepper (to taste), shredded chicken and can of mixed veggies (make sure to drain the liquid first!)
  5. Mix together (gently)
  6. Let cool in fridge or eat right away with your favorite chips or alone 🙂


These are just a few quick and easy meals I usually make at lunch time when I’m strapped for time


6 Jul

I found this great recipe on NK for Raw Chocolate Banana Split Ice Cream

It’s gluten free, dairy/soy free and has no added sugar

Perfect alternative for those (like myself) with food sensitivities or dietary restrictions

Makes 2 servings



  • 2 frozen bananas (peel them before freezing)
  • 1/4 cup almond, rice or coconut milk
  • 1/4 teaspoon pure vanilla extract or 1/2 scoop vanilla bean
  • 2 -3 pitted dates (make sure to take pits out before mixing in blender!)
  • 2 tablespoons raw cacao or cocoa powder
  • chopped nuts to sprinkle on top

Mix all ingredients (except chopped nuts) together in a blender until blended well.  Pour into a glass bowl and place in the freezer for at least 30 minutes. Remove from freezer and scoop into bowls.  Sprinkle with chopped nuts.


Some of the ingredients I used

(I added a dash of cinnamon)

My ice cream…YUMMY!!!

Even my 3 year old ♥ it

Thanks NK!!


23 Jun


Hope everyone is enjoying their weekend so far 🙂

I usually post recipes on Fridays but I got a bit busy yesterday…

Last week I posted a pic of the trip I made to Safeway

On this trip I purchased a ton of beef, including some london broil top round roasts

As much as I enjoy eating pot roast with mashed potatoes and veggies, it does tend to get a bit “boring” so I decided to throw my 2.5 lb roast in the crock pot with 1/2 an onion, garlic salt and pepper to taste for 6-8 hours on low (time varies depending on your crock pot style/model)

When it was done cooking, I shredded the beef, rolled it up in corn tortillas that had been deep fried for a few seconds in vegetable oil (to soften the tortilla) and finished deep frying the rolled tacos in oil for an additional 10 minutes until golden brown

I made some guacamole cream (1 cup sour cream, 2 avacados, garlic salt, salt) to dip my rolled tacos in and shredded some cheddar cheese on top

I also made some Spanish rice to go with the rolled tacos…Mmmm! Super yummy and very easy to make!!!

Hope you enjoy the rest of your weekend 🙂

I’ll be posting my CVS trip on Monday


RECIPE: Chicken & Sweet Potato Fries

1 May

Here it is!

Simple and easy peasy to make

Last week I purchased some organic green chard and bs chicken @ Sprouts

I also purchased some inexpensive sweet potatoes @ walmart (3lb/99¢)

I’ll be honest, I had never eaten chard before this recipe so I was a little nervous about the taste

But it looked so fresh and green that I had to pick some up

Let me tell you, I’m soooo glad I did!!

If you’ve eaten verdolagas (purslane) before then you’ll ♥♥♥ green chard

Tastes the same 🙂

And we ♥ verdolagas!

We grew up eating them with queso blanco, corn, calabasitas (squash) and tomatoes…YUM!

For this recipe I merely cut up the bs chicken into smaller pieces, added salt & pepper and cooked in evoo on medium heat for 10-15 min until thoroughly cooked

Then I added 2 med tomatoes (diced) and organic chard

Placed the lid on my pan and cooked for an additional 5 minutes

Lastly, I topped it all off with cheese (you can use queso blanco or mozzarella)

I would have liked to add some fresh corn and italian squash as well but I doubt my kiddos would have eaten it if I had overwhelmed the dish with so many veggies…they’re super picky eaters, especially my 3 yo

The sweet potatoes were super easy to make as well

I just peeled 2 med sized potatoes, diced them, added some salt and cooked in evoo for 10 min over medium heat

Very yummy!!

You can also bake them in the oven if you’d prefer

Just a heads up, the cacique cheese coupon is still available to print if you haven’t printed it yet

Makes for some fairly inexpensive queso blanco 🙂

No bake Christmas Cookies—less than 10 minutes! Chocolate covered peanut butter Ritz cookies

20 Dec

My kiddo and I have been baking cookies for the grandparents every year since she was 5 years old. She absolutely loves it because every year we try to make a new kind of cookie BUT we also make one cookie recipe each year because it’s just soooo yummy and super easy to make!! It’s our Chocolate covered peanut butter Ritz cookies!! And now is a perfect time to make these since we got those $1/2 and B2G1 free Nabisco coupons and can pair it with the $1.88 Ritz sale at Kmart this week (or PM @ Wally’s)…making them only 92¢ a box wyb 3!!


1 16 oz box Ritz crackers

1 jar of your favorite creamy peanut butter

1 package (24 oz) melting chocolate ( I use Plymouth Pantry but you can use Wilton or your favorite brand)

1 bowl

1 spoon

1 butter knife or piping bag

wax paper

cookie sheet



  1. Cut off enough wax paper to place over your cookie sheet
  2. Lay out 1 pkg of Ritz crackers on your cookie sheet (there should be 4 pkgs of ritz crackers per box)
  3. Spread peanut butter on every other cracker with a butter knife or place the peanut butter in a piping bag or freezer/storage bag and pipe out the peanut butter on the cracker (great way to do a lot of cookies at once)
  4. Take the crackers that don’t have peanut butter and place them over the ones that do and set cookie sheet aside for now
  5. Break off a column of chocolate (3 squares) and place it in a microwaveable bowl
  6. Place it in the microwave for 60 seconds and stir with spoon. If the chocolate is not completely melted, continue to heat in the microwave in 15 second intervals and stir each time. Continue to do so until completely melted
  7. Take your cookie sheet full of peanut butter Ritz cracker cookies and place it next to your dipping chocolate bowl
  8. Take one cookie and drop it into your chocolate and cover it completely (use spoon) like so:

(sorry, I know it just looks like a bowl of melted chocolate, but there is a cookie in there! LOL)

     9. Using your spoon or fingers (wash those hands hehe) take the cookie out and let the excess chocolate drip down. Then place back on your cookie sheet.

     10. At this point, you can add toppings to your cookies if you’d like. I like to add peanuts or almonds. Prior years I’ve purchased white/green/red melting chocolate as well and have drizzled that over the top…they come out looking very pretty and festive for the holiday 🙂 My daughter likes to use colorful sprinkles too…the choices are endless!

     11. Repeat steps 7-10 until all your cookies are done and then place the cookie sheet in the fridge for about 5 minutes to allow the chocolate to harden

     12. Take out of the fridge and take the cookies off the waxed paper, one at a time. If there’s some excess chocolate on the sides of the cookie, just trim it off with a butter knife or pull it off with your fingers (this is how we do it lol). Then place your cookies in a cute Christmas cookie tin to give as a gift or enjoy them right away with the kiddos!

Here’s our first batch (bad pic taken from my cell phone)

We added almonds on top of some but I also bought white chocolate so I plan

to drizzle some of that on our second batch 🙂

Remember that there are so many ways to dress these simple cookies up!

You can dip them in green/red melting chocolate (found at Michaels or any cake supply store) and

drizzle them with white/milk chocolate. You can also add sprinkles, nuts, coconut flakes….

Hope you enjoy these as much as we do!!!

Cooking Is Dandy With SANDY

23 Sep

Another Friday means another recipe

This week’s recipe: TACOS


I made ground beef and potato tacos with all the toppings YUM 🙂

Servings 4-6


1-1.5 lb 80% or higher lean ground beef

4 med/large potatoes



garlic powder

onion powder

corn tortillas

vegetable oil

1/4 head of lettuce

8 oz cheddar cheese

3 roma tomatoes or 2 large tomatoes

2 fresh avacados or premade guacamole (I use wholly guacamole)

salsa (I use premade that I’ve frozen, will list recipe in another edition of Cooking Is Dandy with Sandy)



2 pans

cheese grater (if cheese isn’t pre-shredded)



potato peeler

cutting board

2 mixing bowls


paper towels




  1. Peel and wash potatoes
  2. Dice potatoes into small thin squares
  3. Place pan on stove, turn stove on to low-med heat and add 4 TBSP veg oil (allow to warm up)
  4. Add potatoes and season with salt (place lid on pan)
  5. Turn potatoes over frequently with spatula so they don’t burn and cook thoroughly (they will be soft when done) This will be in ~20 min.
  6. Place ground beef in bowl. Add salt, pepper, garlic powder & onion powder to taste. Mix
  7. Just before potatoes are done cooking, add ground beef to the pan and cook until ground beef is cooked thoroughly (browned) ~10 min.
  8. Remove pan from heat and set aside
  9. Place other pan on stove on low heat and add 1/4 cup vegetable oil
  10. Layer 3 paper towels on top of each other and place on the plate and in the bowl
  11. Use tongs to grab a corn tortilla and deep fry it in the pan for ~2 seconds on each side of the tortilla then place the tortilla on the plate with the paper towels to absorb some of the oil
  12. Place 4 TBSP ground beef & potatoes in the tortilla and close it up like a taco. Place a toothpick through both sides of the taco in the center to keep the GB & potato from falling out
  13. With your tongs, place the taco back in the oil pan and deep fry each side for ~1 min or until golden brown and crisp
  14. Place the taco in the bowl with the paper towels to absorb excess oil
  15. Repeat steps 11-14 until you make the desired amount of tacos
  16. Turn off stove when finished
  17. Wash lettuce & tomatoes
  18. Cut lettuce into thin strips, dice tomatoes into small cubes, peel, core and dice avacados into small slices (if using fresh avacados)
  19. Shred cheese if not preshredded
  20. Remove toothpicks from tacos and serve (don’t want people choking on toothpicks lol)
  21. Guests/family can add the desired toppings to tacos (lettuce, tomatoes, cheese, salsa & guacamole/avacados)


Hubby doesn’t like his tacos deep fried so I just deep fry the tortilla a little bit and add the ground beef and toppings so if you’re like hubby, you can skip all that deep frying too 😉

I on the other hand don’t mind a good deep fried taco LOL

Disclaimer: Only adults should be making this recipe as it involves handling/using a knife, stove and hot food. I am NOT responsible for injury, illness or death as a result of consuming or preparing this recipe…Sorry, but I have to throw this in here since now a days everything seems to need a disclaimer.