Crispy southwest chicken wraps

These chicken wraps are super delicious and easy to make! Throw some salsa on top and they are even better!!! 

South West Chicken Wrap

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1/4 Cup red onion, finely chopped

1 can green chilies

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas


  1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
  2. Heat large skillet over medium heat. Arrange wraps in skillet and cook until golden brown on both sides. About 2-3 minutes.

    Recipe Source: Adapted from Mel's kitchen Cafe

chocolate brownie peanut butter popcorn bars

These are intense with all the ingredients in them, but so easy to make!  You wont be disappointed if you make these right now!

Chocolate Brownie Peanut Butter Popcorn Bars

1 box brownie mix 8x8 size
3 Cups mini marshmallows
1/2 stick butter
2/3 Cup corn syrup
8 Cups popped popcorn ( I used plain air popped popcorn)
1 10 oz bag peanut butter chips
3/4 Cup milk chocolate chips

1.  Cook brownie mix according to box

2. During the last five minutes of cooking, sprinkle marshmallows on top until they have puffed up and start to get golden brown.

3. In a medium saucepan melt butter, corn syrup, and peanut butter chips over medium heat.  Once melted pour over popcorn and mix until well coated.

4.  Pour popcorn mixture over marshmallow layer.

5.  Melt chocolate chips in a microwave safe bowl, stirring every 30 seconds until melted.  Drizzle chocolate over popcorn layer.  I then sprinkled a little sea salt on top.  Totally optional.  Let cool before cutting into them.  If your like me you cant wait and have a gooey melted mess that tastes delicious.

Recipe Source:  Adapted from

No bake Peanut Butter Bars

Let me just start out by saying that this pan of goodness was gone within 4 hours between 4 adults.  Oops!  Thats is how good these bars are.  So easy and you probably have the ingredients in your pantry.  Go make them right now!  Just know that you wont be able to eat just one.

No Bake Peanut Butter Bars

1 Cup salted butter, melted
2 Cups graham cracker crumbs
1/4 Cup brown sugar
1 3/4 Cup powdered sugar
1 1/4 Cup peanut butter
1/2 tsp vanilla
2/1/2 Cups chocolate chips

Mix all ingredients except chocolate chips.  Pour into a 8x8 baking dish.  Melt chocolate chips in microwave, stirring every 30 seconds until all melted.  Pour on top on peanut butter bars.  Chill in fridge for one hour before cutting.  YUM!!!

Recipe Source: Adapted from 

Baked Oatmeal

I (Joni) dont really care for oatmeal but baked oatmeal, oh my it is so delicious.  Tastes nothing like original oatmeal.  This is great to throw together the night before if your going to have company the next morning or if your just feeling like something more than a bowl of cereal.  Also my husband was looking for something sweet to eat the other night and shockingly we didnt have anything around.  So he heated up a slice of baked oatmeal, put a scoop of icecream on top with some chocolate sauce and just like that he had dessert.  I personally thought that wont be too good but after having a taste I was hooked.  So good.  So eat this for breakfast, or dessert.  YUM!!!

Baked Oatmeal

1/2 Cup butter, softened
1/2 Cup applesauce
2 Cups milk
4 eggs, beaten
1 tsp vanilla
5 Cups uncooked quick oats
3/4 Cup packed brown sugar
4 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 Cup peeled, diced apple (optional)
1/2 Cup raisins (optional)
1/2 Cup chopped nuts (optional)
I did not add the last three optional ingredients to mine.

Combine wet ingredients in one bowl and dry ingredients in another bowl.  Stir wet ingredients into dry ingredients.  Pour into greased 9x13 pan.  Cover and refrigerate overnight.  Remove cover and bake at 350 for 30-35 minutes, or until toothpick comes out clean.  Serve with syrup, jam, or fresh fruit.

Recipe Source: Jami

Scalloped Ombre' Cake

I (Joni) did this cake for a wedding this week and I loved it!  So fun to see new trends and techniques with wedding cakes.  I have loved that there are such loving, trusting people out there who are letting me take part in something so special and important.  I love trying all these fun techniques and cant wait to do another one.  If you would like a cake for a event email me at

Homemade mounds bars

If you like Almond Joys and Mounds Bars then you will like this recipe.  Made these last week and they did not stay around for too long!  Enjoy! Also for the next two weeks Kara and I get to be together.  Yay!!  Kara is in town visiting with her son while her hubs is busy back home!  So excited for baking, shopping, and lots of laughs together.

Homemade Mounds Bars

15 Tbsp butter, softened
3/4 Cup brown sugar
2 1/2 Cup flour
1/2 tsp salt
28 oz sweetened condensed milk
28 oz shredded coconut
1 tsp vanilla
2 Cup chocolate chips

Preheat oven to 350

In a large mixing bowl cream together, butter, sugar.  Add flour, salt, mix well.  Should resemble large crumbs.  Press dough mixture into a 9x13 greased pan.  Bake for 8 minutes.

Once dough is cooked set aside and in a large bowl mix together, sweetened condensed milk, coconut, and vanilla.  Pour mixture onto cooked dough and bake for 20-25 minutes.  Coconut will start to brown on top.  Once cooked,  evenly spread chocolate chips on top and put back into oven just long enough to melt the chocolate.  Spread once melted and let cool for 1 hour before serving.

Recipe Source:  Adapted from 

Cookies and Cream Chocolate Cake Bars

We recently had an ice cream social at my church. There were about 2 cups of crushed oreos left over so I (Kara) took them home. I was looking on the internet for a recipe to use them in when I came across these babies. Boy were they good! They are super fast and easy and would be great for a summer bar-b-que!

Gooey Cookies and Cream Chocolate Cake Bars

1 Devils Food Cake Mix
8 tablespoons (1 stick) unsalted butter, softened
1 large egg
1 milk cup chocolate chips
14 ounce can sweetened condensed milk
14 Oreo Cookies, broken into bite size pieces
1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.
2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker Press into prepared baking pan. Top with broken pieces of cookies.
3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.
4.  After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil.  Let cool completely, remove foil from pan, then cut into squares.

Recipe: adapated slightly from

Crockpot Dessert

Crockpot and Dessert are seriously two of our favorite words.  Put those two words together and its magic!  A dessert with almost zero work and tastes great is awesome.  Try this recipe and you will be wanting more and more crockpot dessert recipes!

Crockpot Dessert

1 box fudge brownie mix
1 cup butter, softened
4 eggs
1 pouch chocolate chip cookie mix

1. First mix fudge brownie mix with 2 eggs and half cup of the softened butter.

2. Mix chocolate chip cookie mix with 2 eggs and half cup of the softened butter.

3. Drop spoonfuls of brownie mix and chocolate chip cookie mix into lightly greased crockpot. 

4. Leave on high 1 1/2-2 hours on high, or 2 1/2-3 hours on low.  Stirring every so often so the edges to not burn.  Let cook until center is set.  This was my first time doing a crockpot dessert and it was a little hard to tell when it was done.  I just decided it was done when it had the softness of a brownie/cookie.  I then left it on warm for the rest of the day.  Then of course you must top it with a scoopful of ice-cream.

Recipe Source: Adapted from

Rocky Road Oatmeal Bars

YUM!!!  That is what this recipe was.  You cannot go wrong with chocolate and marshmallows in my opinion.  If you want to try a new fun treat, go make these right now!!!

Rocky Road Oatmeal Bars

1/3 Cup butter, softened
1 Cup brown sugar
2 eggs
1 1/2 tsp vanilla
1 Cup flour
1 tsp baking soda
1/2 tsp salt
2 Cups old fashioned oats

1 1/2 Cup marshmallows
2/3 Cup chopped walnuts
3/4 Cup chocolate chips

1. Preheat oven to 350 and grease 8x8 pan

2. Beat butter, brown sugar, and eggs until light and fluffy

3. Add flour, baking soda, salt, mix well

4. Add oats, mix well.

5. Spread dough evenly into greased pan and bake for 20 minutes.

6. Combine topping ingredients and spread them over cooked bars.  Then put back in oven for 10-13 minutes, until marshmallows are golden brown and chocolate is melted.

Let cool before cutting into them.  (If you can wait!)

Recipe Source: Adapted from Will Cook for Smiles

Chocolate Peanut Butter Popcorn

I have decided popcorn is one of my favorites!!!  I (Joni) made this the other day and it is so tasty!!!  You cant stop eating it, and before you know it your trying to spread the popcorn around the pan to make it seem like you didnt eat so much so you can continue to eat more!!!  Super easy recipe that you will love for a movie night this weekend!!!

Dont forget to follow us on twitter and instagram @twosweettreats. 

Chocolate Peanut Butter Popcorn

1/2 cup butter

1 1/2 Cup peanut butter

2 Cup chocolate chips

1 tsp vanilla

15-20 Cup popped popcorn (depending on how much chocolate peanut butter sauce you like on your popcorn you can use what you like.  I like less so the popcorn is more coated in yumminess!)

3/4 Cup powdered sugar

Over low heat combine butter, peanut butter, chocolate chips, and vanilla.  Make sure heat is on low.  If it cooks too fast  your chocolate will harden.  You can also use a double boiler so that you wont have a problem with the chocolate hardening.  Once all is melted, pour over popcorn.  Once coated stir in powdered sugar until all is coated.  Pour onto cookie sheet.  (I lay parchment paper down on the cookie sheet so its less mess to clean up later.)  Put in fridge until it has set up.  Once it has had time to set up, break it up into pieces and enjoy!

Recipe Source:  Adapted from the Brown Eyed Baker 

Skillet Summer Vegetable Lasagna

YUMMY, YUMMY, YUMMY is all I have to say about this lasagna and it doesn't hurt that it is full of healthy ingredients! My whole family loved this. My husband thinks there needs to be some sort of meat in the meal to be called dinner, but I don't share the same love of meat, so we do about half nights with and half nights without! This was a big hit with the hubs and he did not even notice that it was meat free!

Skillet Summer Vegetable Lasagna
Yield: Serves 4-6
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped fine
  • 4 garlic cloves, minced
  • 1 (28-oz.) can diced tomatoes
  • Salt and pepper
  • 8 curly-edged whole wheat lasagna noodles, broken into 2-inch lengths
  • 1 small zucchini, cut into 1/2 inch chunks
  • 1 small yellow squash, cut into 1/2 inch chunks
  • 1/4 cup shredded fresh basil
  • 1 cup part skim ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  1. Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
  2. Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
  3. Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Recipe Source: Adapted from

Black Bean Brownies

Dont be fooled by the name!  These brownies taste nothing like black beans.  But instead of flour black beans is what you use!  I was a little nervous to try these out but Im a lover now!  They taste delicious and the best part is you dont feel as bad eating them afterwards!  I (Joni) made them and didnt tell my husband what was in them and he thought they were great!  When I told him afterwards he couldnt believe it.  Go make some today and dont feel as bad scooping that large scoop of icecream on top!

Black Bean Brownies

1 15oz can black beans (drained, and rinsed)
2 eggs
2 egg whites
1/4 Cup butter, softened
1/4 Cup cocoa plus 1 Tbsp cocoa
1 tsp vanilla
2/3 Cup sugar
3/4 Cup chocolate chips

Preheat oven to 350

Puree black beans in food processor, then add eggs, egg whites, butter, cocoa, vanilla, sugar.  Mix until well blended.  Grease 8x8 glass pan and pour mixture in.  Sprinkle chocolate chips on top and bake for 30-35 minutes.  Let cool before cutting into them.  Enjoy!  Yes they are that easy!

Recipe Source:  Adapted from Honest Cooking