CopyCat Chick-Fil-A Chocolate Chunk Cookies

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I just love the chocolate chunk cookies at Chick fil A.  They are one of my favorite items on any fast food menu.  And the way they serve them warm- like they just came out of the oven, is just the best!  I scoured the web for the perfect copycat recipe and found the one I liked best from Two Frugal Gals.  When I set out to make this version of these cookies, I was so excited, that I forgot to take a picture of the ingredients (as I usually do). But no worries, it is all basic stuff that you will recognize.  These didn’t turn out quite as thick as the real thing, but I definitely think they have that same delicious taste!!  Let me know what you think!

You will need:

2.5 cups flour

1/2 cup quick cooking oats

1 tsp. baking powder

1/2 tsp. Baking soda

1 1/3 Cup Dark Brown sugar

1/3 cup Sugar

1/2 cup Crisco

8 Tbs. Butter

3 Tbs. Honey

2 tsp. vanilla

2 eggs

1.5 cups chocolate chunks

1.2 cup milk chocolate chips


*Preheat oven to 350 Degrees

1. Mix the flour, oats, baking soda, and baking powder together

2. In a separate bowl mix the dark brown sugar, sugar, crisco, butter, honey, and vanilla

3. Mix in eggs to wet mixture and then add dry mixture and continue to mix a little at a time until all is combined and mixed well

4. Stir in chocolate chunks and chocolate chips

5. Bake at 350 Degrees for 9 minutes


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Halloween Food Ideas

Halloween Food Ideas

Having a Halloween or fall get together? Here is a list of super cute Halloween Food ideas that can be used at Parties, in the classroom, to take to your October outing. Check out all of the cute ideas below!

Mummy Dogs


Cut your hot dogs in half to make them bite size, then cut crescent roll dough into thin strips and wrap around hot dogs. Bake according to crescent package directions and use ketchup or mustard for eyes.


Nutter Butters are naturally ghost shaped, which make them perfect for dipping! Give them a bath in some almond bark and put on a couple of mini chocolate chips for eyes. And might I add that white chocolate covered Nutter Butters taste really good!

Dipped Pretzel Rods are instantly transformed into “Witches Wands” with a little Halloween pizazz! Put them in containers with candy corns to hold them up. The little mini buckets pictured are from the Target dollar section. SO cute!

More Ideas:




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Lunch Box Ideas: Healthy Items to Pack in your Kids Lunch!

With school starting, it is essential o make sure your child is getting the nutrition through out the day that he/she deserves! Here are some Lunch Box Ideas to help you get started!

Lunch Box Ideas

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Here are some Lunch Box ideas to help you get started in packing a healthy lunch for your child each day!


An egg salad wrap on whole grain tortilla on top of a bed of lettuce with a few onion, cucumber & tomato bits around it. I put salad dressing in a little container and my thought was he could make a very small salad once he took out the wrap. To the right, he has a homemade muffin and a mixture of fresh fruits. Thanks to Shannon of What’s For Lunch at Our House:

Chicken Tenders Lunch-M

Leftover chicken tenders from dinner the night before, with honey mustard and BBQ dips, along with his fruits, veggies and dessert. I was skeptical that the dips would stay contained, especially when I saw him swinging his backpack around at his friends at the bus stop, but they did. He was thrilled with lunch and loves having alternatives to sandwiches. I love using leftovers!” Thanks to Gina of MoneyWiseMoms for this delicious lunch! Visit her blog to find out where to purchase the colorful silicone baking cups that make this lunch so bright and appealing


Strawberries and graham crackers, pasta, meatballs and cheese…simple and easy to throw together on those mornings when you look at the clock and realize you should already be walking out the door and no one has finished breakfast or put on any shoes! Thanks to Jennifer from Gather Around the Table

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Healthy Snack Ideas: Frozen Banana Bites


Healthy Snack Ideas – Yummy Here is a great idea for a healthy snack…Frozen Banana Bites!


What you’ll need . . .

  • 2 large bananas
  • 1/4 to 1/3 cup vegan chocolate chips
  • 1/4 to 1/3 cup natural peanut butter

What to Do:

Method . . .

  1. Set out a large plate or bowl with a piece of parchment or wax paper on it.
  2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
  3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
  4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you’ve “covered” them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
  5. Transfer to the freezer for about an hour until hardened.
  6. You can enjoy them like this (but they really aren’t frozen yet — and when they’re frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.


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Healthy Snack Idea for Kids!

Need to take a snack to your child’s school?  Here is a great one to help them celebrate spring!

Healthy Snack Idea for Kids

-Snack size ziplock bags
-Googly eyes
-Pipe cleaners
-Paint, glitter glue, puffy paint (I only had the kids use paint, but any of these other options would be fun too)
-Snacks (goldfish crackers, dried fruit, cereal, grapes, trail mix, blueberries, etc.)


For each bag, decorate one side of a clothespin with either paint, puffy paint or glitter glue. Glue two small googly eyes near the gripping end of the clothespin and let the glue dry.

Put your snack into a snack-size ziplock bag until it’s a little over half full. I liked this idea that I saw on Pinterest, filling the bag half with goldfish and half with grapes.  Seal the bag, cinch the middle with your fingers, and clip it with the clothespin.

Next, fold down the tips of a 6-inch length of pipe cleaner, then bend the entire piece in half. Clip the pipe cleaner in the clothespin.

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Mashed Potatoes with Bacon & Cheddar

This looks so yummy!!!


  • 5 lb russet potatoes
  • 10 sli bacon
  • 8 oz cream cheese, room temperature
  • 0.5 c unsalted butter, melted
  • 1 c sour cream
  • 0.25 c chives, minced
  • 2.5 c cheddar cheese, grated
  • 2 t kosher salt
  • 0.5 t pepper


1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside. 2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces. 3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined. 4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Thanks to Sippty Sup for this recipe!

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THE BEST white chicken enchilada recipe

Yummy!!! I made these the other night for dinner and it was a huge hit for everyone!! The good news is that I actually got two pans out of this and froze one…it was pretty easy and cheap too so I just had to share with you!

What You Need

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
What to do:

1.  Preheat oven to 350 degrees.  Grease a 9×13 pan
2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies.  Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Thanks Joyful Momma’s Kitchen
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White Chocolate Covered And Chunk Oreo Cookies

I have a Christmas party to attend on Friday, I am making this recipe that I am taking with me! Seems so easy and SO GOOD!

White Chocolate Covered Oreo Cookies

1 package Oreo cookies

6 ounces white chocolate

1 package peppermint sprinkles

Melt white chocolate.

Dip each Oreo in the white chocolate, then lay out on a paper towel or baking rack.

Sprinkle with peppermint sprinkles.

Let them cool for about 30 minutes.

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Snowflake Tortillas

Snowflake Tortillas

6 tortillas
1 tablespoon butter
2 teaspoons brown sugar
1/2 teaspoon cinnamon

Fold tortillas in half and then in half again (like you would make a paper snowflake). Use clean scissors to cut out shapes. Open up and brush with melted butter. Mix cinnamon and sugar together and sprinkle over the tortillas.

Bake at 375 degrees for around five minutes. Let cool slightly and then enjoy eating your creation!

Thanks Steals and Deals for Kids!

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DIY Smoothie Packs!!

What you Need:

Variety of Frozen Fruit or Fresh Fruit

Yogurt (I like using the vanilla yogurt)

What to Do:

Measure 1tbsp scoops of yogurt into a mini muffin tin or ice trays and then freeze.

Next, Cut up your fruit!

Then arrange them on a silpat mat or a baking sheet and pop it in the freezer!] You want your fruit to be pre frozen before you combine them so that they don’ freeze together in the packs.

A few hours later when everything is frozen, lay out everything  to prepare to bag my individual “smoothie mixes”.  If you use muffin tins like I did, let them sit out for a few minutes so they loosen up a bit, then use a spoon and they will pop out like ice cubes.

After they are all bagged up, pop them in the freezer!  Next time you want a smoothie, you’re ready to go!  Just add a little juice or milk and voila

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Chicken Taco Casserole

We made this last night for dinner it was sooo good, I had to share!

You’ll need:

2 cans Cream of Chicken soup
1 1/2 cups Sour Cream
2 tablespoons Taco Seasoning
2 cups cooked and cubed Chicken
6 Tortillas
1 1/2 cup shredded Cheese

Heat soup, sour cream, and seasoning in saucepan.

Stir in cooked and cubed chicken.

Tear half the tortillas in pieces and layer in a 9 x 13″ baking dish. I don’t like soggy things so I crisp my tortillas on the stove before tearing them apart.

Spoon half the chicken mixture over totillas add another layer of tortillas then the remainder of the chicken mixture. Top with cheese.

Bake at 350 degrees for 20 minutes and enjoy. Quick and easy!

Thanks Organize Your Stuff

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Banana Cream Pie

With the Holidays on the way, I am looking for yummy deserts to share with my family. Here is some thingI am going to try this year…

Makes 1 pie (approximate 25cm (9.84 inches))

For the crust
1.5 packets of Tennis Biscuits
For the filling
2 cups milk
1 cup cream
1 tin condensed milk
1 tsp vanilla extract
4 tbsp (just over 1/4 cup) cornflour/maizena
4 egg yolks
3 large bananas, roughly chopped
2 large bananas, thinly sliced
approximately 2 cups whipped cream

  1. Place the biscuits in a food processor. Process until they are completely broken up and there are no big lumps visible.
  2. Place in the bottom of a pie dish.
  3. For the filling, bring the milk, cream, condensed milk and vanilla to a boil.
  4. Meanwhile, whisk together the cornflour and egg yolks.
  5. When the milk mixture is hot, spoon some of it onto the egg yolk mixture and whisk well. Pour the egg yolks back in the pot and allow to heat slowly while stirring constantly.
  6. The mixture will become very thick. Stir continuously to prevent the filling from burning.
  7. When the mixture is cooked through (no floury taste), pass it through a sieve to get rid of any lumps that may have formed.
  8. Mix in the chopped bananas and pour onto the biscuits. Place a piece of cling wrap directly on the surface to prevent a skin from forming.
  9. Place in the fridge for 2-3 hours until set.
  10. To serve, remove the cling wrap and arrange the sliced bananas on the pie. Pipe the whipped cream on top, grate some chocolate over (if desired) and serve.


(Thanks Simply Delicious)

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