Cherry Chocolate Croissants

Just in time for Valentine’s Day, or any other day, Cherry  Chocolate Croissants.  Easy to make, delicious to eat.  cherry-chocolate-croissantab

A light buttery crust, using Pillsbury Crescent Rolls and a sweet chocolate center using Hershey Cherry Kisses.


Sprinkle with cinnamon and powdered sugar and you have a wonderful treat for your favorite Valentine.

Until next time …share the love.

Happy Valentine’s Day!



Cherry Chocolate Croissants


1 can Pillsbury refrigerated crescent dinner rolls

1 bag Hershey Cherry Kisses

Melted butter to brush on top of dinner rolls

powdered sugar for topping

cinnamon for topping


  • Heat oven to 350°F. Separate dough into 8 triangles.
  • Place kisses on wide end of each triangle and work down. I chopped up my kisses to make placement easier.  Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
  • Bake at 350°F. for 15 to 20 minutes or until golden brown. Brush on melted butter and sprinkle with powdered sugar and cinnamon.


Slow Cooker Kick’n Turkey Meatballs


These lean turkey meatballs are filled with plenty of good seasonings, herbs and spices, full of mouth-watering flavor.  This recipe is sure to please.

Hello everyone!  Happy Fiesta Friday!  I haven’t made too many parties, as of late …sometimes you just have to take a break.  Slowly but surely I am getting back in the blogging groove, ready for good food and drink, and as always …good company!

Today, for our Fiesta Friday Link-up Party,  I am bringing a healthier version of my recipe for turkey meatballs.  Here recently, both my son and myself are on a very strict diet due to some digestive issues.  Good bye cake, cookies, pastries …my old friends.  Good bye fried foods …I will miss you on occasion, as well.  Hello to a healthier way of life, which I need anyway …we all do!  Healthy is in and healthy is good!  I am really trying to remind myself of this today, especially, as I look at all the yummy desserts I know we will have at Fiesta Friday.

These meatballs are a combination of my regular turkey meatball recipe and my beef meatloaf recipe, and together they make one good meat-ta-ball! 


I hope you enjoy and please DO have seconds! 😉

Happy Healthy Cooking!  Y’all come back now, ya hear!



Slow Cooker Kick'n Turkey Meatballs


These lean turkey meatballs are filled with plenty of good seasonings, herbs and spices, full of mouth-watering flavor.  This recipe is sure to please.




1/4 tsp garlic powder

1/4 tsp Weber Kick’n Chicken seasoning

1/2 tbsp. Italian seasoning

dash of salt and pepper to taste

1/4 ketchup

1 tsp mustard

1 tbsp. Worcestershire sauce

1 cup whole wheat bread crumbs (you could also use Panko, oats etc)

1 egg

1/2 cup chicken broth plus turkey drippings (drippings optional)


  • In a bowl, mix the ground turkey, bread crumbs, and all other ingredients, EXCEPT the chicken broth.  Shape the mixture into meatballs.  I use a tablespoon measuring spoon to scoop and measure my meatballs, as I can never get them the same size otherwise.
  • Coat a large skillet with about a tablespoon of olive oil and bring to medium-high heat, add your turkey meatballs and brown on all sides.  When brown, remove meatballs from skillet and set aside.  Reserve some of your turkey drippings and add in the chicken broth. Stir.  Remove from heat.
  • Place your brown meatballs in the slow cooker.  Pour the broth over the meatballs.
  • Cook on low for 6 hours or high for around 3 hours.



Strawberries & Peanut Butter Drizzle


Healthy snacks

What better way to start off the school year than with a  quick and easy, healthy after school snack.   Easy peasy with fresh organic strawberries and natural peanut butter.  You can’t go wrong with this delicious snack that your kids will love.

It is a new school year and a new school.  My son is going to High School this year.  Yes, he is a fish!  We are starting the year off right with a healthy breakfast and healthier after school snacks.  It takes a little time to get used to eating healthier and sometimes the preparation is harder as well.  It is easy to grab a bag of chips or candy bar after school, but I want more for my son.  So if I want him to eat healthy, especially when I am not around, I need to provide easy, healthy snacks that he will want to eat and will be willing to make.  The Strawberries & Peanut Butter Drizzle is perfect and does the trick.

Happy Mom and happy Son equals happy life!  🙂


Happy Healthy Snacking!



Strawberries And Peanut Butter Drizzle


fresh organic strawberries

natural peanut butter


Slice strawberries in halves and place on a plate or platter.  Take peanut butter and place in a microwave safe container and heat for about 15 seconds.  Stir peanut butter and drizzle onto fresh strawberries. Enjoy!  🙂



Cheeseburger Cups


Hello everyone!  Happy Friday to you!  Today I bring you another easy peasy recipe that is always a favorite with children and adults alike.  This is a great weeknight recipe and perfect for football party gatherings.  A great recipe for the big Superbowl game coming up.  Who do you pick to win?  Maybe you have a favorite?  Is your team still in?  Whatever the occasion, these are easy to make and everyone loves a cheeseburger on a bun or in a biscuit, right? right!  😉


These little meat filled biscuits freeze well and are easy to re-heat in the oven or in the microwave for an afterschool snack.  So make a double or triple batch to freeze and have for later.  Dress them up with your favorite burger fixins or eat them like they are, either way you have a yummy meal that everyone will love.


Now it is time to pop over to Fiesta Friday, link party, and see what other good desserts and dishes we find to try.  Come on along and join the fun …you know you want to!  🙂

Happy Cooking!


Cheeseburger Cups



1lb hamburger meat

1/2 cup ketchup

1 tsp Worcestershire sauce

1 tablespoon mustard

2 tablespoon brown sugar

1 can (12 ounces) refrigerated buttermilk biscuits

cheese slices (I cut the slices into fourths to top on meat mixture.)


  1. Heat oven to 400 degrees F.  Spray muffin pan with cooking spray.
  2. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside.
  3. Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups.
  4. Bake at 400° for 10 minutes or until golden brown. Take out of oven and add 1/4 slice of chesse on top of meat mixture. Bake an additional 2-5 minutes.   Enjoy 🙂

Freeze option: Freeze cooled cups in a freezer container, separating layers with waxed paper. To use, thaw pastries in the refrigerator for 8 hours. Reheat on a baking sheet in a preheated 375° oven until heated through or just pop in the microwave for 30 seconds.

Chocolate Cream Cheese Croissant

Here is a quick, easy and oh so yummy recipe perfect for breakfast, brunch or dessert.   Full of wonderful flavors of chocolate and coffee, ready to wake up your taste buds, this little croissant is sure to be a favorite.

Our favorite chocolate-filled crescents made even better with the addition of cream cheese.  Sprinkle with a little powdered sugar or drizzle with more chocolate and voila’, a wonderful recipe and Christmas time tradition.

Wishing everyone a most Merry Christmas and Happy New Year!


Chocolate Cream Cheese Croissant



1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

1 cup semisweet chocolate chips

1/4 cup powdered sugar

4 0z cream cheese, softened

1 1/2 teaspoons coffee-flavored liqueur or cooled strong coffee

1/2 teaspoon vanilla


Heat oven to 350 degrees F.  Lightly grease cookie sheet.  In small bowl, combine cream cheese, powdered sugar, liqueur and vanilla; blend well.

Separate 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls into 8 triangles.  Spread a generous amount of cream cheese mixture on wide end of triangle, spreading down towards thin side slightly.  Sprinkle with chocolate chips.  Starting at wide end of triangle, roll up.  Repeat for remaining crescents.  Place 2 inches apart on ungreased cookie sheet.  

Bake 12 to 15 minutes or until lightly golden and puffed.  Cool slightly.  Sprinkle with powdered sugar, if desired




Turkey Deviled Eggs


Happy Friday!  Did you survive Thanksgiving?  Did you gobble till you wobble?  😉

Hopefully you are not tired of turkey just yet, because I have a yummy deviled egg recipe for you that I believe you will like.  I have to warn you though …it has just a little kick to it!

What better use of holiday leftovers than to make deviled eggs.  They make such yummy snacks and appetizers along side all your favorite meals.  Great for accompanying sandwiches, good for brunch, lunch, dinner, and even a meal by themselves.  Loaded with turkey, cheese, bacon and jalapeno to give them just the right kick of flavor.


We can go through a dozen of these babies, easy, no problem! They are also good made with leftover ham.

I don’t like making deviled eggs, but …I sure like eating them and I love that I get to use my beautiful tray, given to me by my dear mom.


I hope you enjoy this recipe.  I think I will share it today with the lovely people over at Fiesta Friday.  Come on over and join the fun, eat an egg or two …or three 🙂

Thanks for visiting!


Turkey Deviled Eggs

By Arl’s World



leftover turkey, chopped

6 eggs

1/4 cup mayonnaise

1 tablespoon mustard

3 tablespoons finely shredded cheese

4 slices bacon,crumbled

1/4 cup jalapeno, diced small

salt, pepper, onion powder and garlic powder to taste



  1. Place eggs in a saucepan; cover with water. Bring to a boil, boil 10 minutes, remove from heat, and let eggs stand in hot water for 5 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Meanwhile, cook bacon in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Remove seeds and stems from jalapeno; chop very fine.   (Note:  you can use the pickled jalapeno that comes in a jar, they work great)
  4. Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in mayonnaise, mustard, chopped jalapeno, crumbled bacon, turkey and shredded cheese.  Add a dash of salt, pepper, onion powder and garlic powder, I used about 1/2 tsp each.
  5. Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves and refrigerate until serving.


Candy Corn Popcorn Balls

203.popcorn balls

Trick or Treat smell my feet, give me something good to eat!  Happy Halloween everyone!  Do you remember singing that silly song as a kid? Walking up to someone’s door, ringing the doorbell and then …bellowing out a chorus of Trick or Treat.

Halloween was such a fun time when I was a kid.  What a great time we had, dressing up in our favorite customs, the night was ours.  We would run around the neighborhoods collecting candy, throwing water balloons at each other and maybe , just maybe, we would wrap someone’s house with toilet paper.  It was all in fun and it was one night of the year that our parents would allow you to eat tons and tons of candy!  It was a kids dream, a holiday just for us!  Ahh the good ole days.

Today things are a little different, but we still have fun.

PicMonkey Collage.halloween

In keeping with the Halloween spirit of yesterdays, what could be more perfect than Popcorn Balls!  Crunchy, gooey, soft, sweet and salty all rolled up in one delicious snack.

202.popcorn balls

My son asks me to make these every Halloween and I am happy to oblige.  This year I made an extra batch for our friends over at Fiesta Friday, my favorite link up party.  Let’s head over there now and see what’s brewing …ooooh hahahahahaaa.


Happy Halloween!

Candy Corn Popcorn Balls

By:  Arl’s World

203.popcorn balls


1/4 cup butter

1 10 oz bag miniature marshmallows

3  quarts popped popcorn

1 bag Brachs Smores Candy Corn

Cooking spray

Food coloring, optional


Combine popcorn and candy corn in a large bowl.  Heat butter in microwave safe bowl for about 30 – 40 seconds.  Add marshmallows and heat for about 1 to 1 1/2 minutes on high.

Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray or wet with water; shape popcorn mixture into (16) 2″ balls.

Let cool.