Baked or Fried Mozzarella Sticks

One of my favorite appetizers in the entire world, besides stuffed mushrooms, would have to be mozzarella cheese sticks. I absolutely LOVE anything with cheese. In fact, the more cheese, the better. I found a recipe a little while ago on Pinterest that had simple directions on how to make them. The recipe DID NOT WORK so please don’t try it. But just so you know which recipe it was, it pretty much said cut cheese sticks in half, dip them in milk and then in the bread crumbs and then bake them for 15 minutes. All that did for me was give me a baking sheet covered in melted cheese mixed with breadcrumbs. It was a huge disaster and a big mess to clean, not to mention the fact that I couldn’t even eat the stuff! It was such a waste. Well this time, I found a better recipe using an ingredient that made a little more sense for me to use, egg roll wraps. They turned out DELICIOUS. Even though they weren’t breaded, it was still a tasteful replacement. Here’s the recipe:

IMG_20130518_194102_390 IMG_20130518_194615_935 IMG_20130518_195249_494 IMG_20130518_195332_975 IMG_20130518_200055_462 IMG_20130518_200411_969 IMG_20130518_201745_229Ingredients:

  • 12 Wonton or Egg-Roll Wraps, at room temperature
  • 12 Mozzarella String Cheese
  • Marinara Sauce for Dipping
  • Small bowl with water, optional

Baked Directions:

  1. Preheat oven to 400 degrees.
  2. Take one of your room-temperature wraps (less likely to break and ooze cheese all over if room-temp and slightly wet) and lay on flat surface in front of you, like a diamond.  Put cheese stick in middle, corner to corner (or slightly below).
  3. Take the bottom corner and fold it up over the cheese stick and stick to other side of wrap tightly.  You can add a few drops of the water here to make the wrap stick better.
  4. Carefully (here is the part where the wrap can break), fold over the right and left corners of the wrap onto the cheese stick to completely cover the cheese.
  5. Roll up the wrap.
  6. Bake at 400 for 10-12 minutes, turning once, until golden brown.

“Fried” Directions:
Alternatively, you can make this on the stovetop.

  1. Wrap cheese as described above.
  2. Heat 1 Tbsp. extra-virgin olive oil in a skillet over medium-low heat.
  3. Working in batches, add in half of the cheese sticks.  Roll/stir sticks around for about 2-3 minutes, or until golden brown, and remove from heat.

Serve with Marinara (seasoned with oregano/basil/garlic for more flavor) and Enjoy!

This recipe was borrowed from a fellow blogger who’s link is in the opening paragraph. I didn’t bake my cheese sticks, I fried them because I felt that frying them would cook the wrap on the inside better than if I would bake them.


Homemade Churros

Per a request from a favorite facebook friend, I would like to share this homemade churro recipe. I actually copied it from a fellow blogger, but unfortunately I can’t find the link to her blog. But here’s my version based on what i can remember since i made these weeks ago.


  • Loaf of white bread
  • Rolling pin
  • 8 oz. Cream cheese
  • 1 cup confectioner sugar
  • 1 cup melted butter
  • 1/2 cup sugar
  • 1 tsp. cinnamon


  1. Whip a thick icing using the cream cheese and confectioner sugar.
  2. Using the rolling pin, flatten all the pieces of bread excluding the ends.
  3. Spread the desired amount of cream cheese on the entire pieces of bread.
  4. Roll the bread up like a burrito.
  5. Mix the sugar and cinnamon in a bowl evenly.
  6. Dip the rolled churros in the butter and then roll them in the sugar.
  7. Bake on nonstick baking sheet at 350°F for 10-15 minutes or until golden brown.

Homemade Crunchwrap Supreme Remixed

IMG_20130520_191047_713 IMG_20130520_192616_192 IMG_20130520_194415_804 IMG_20130520_194750_361 IMG_20130520_195028_480 IMG_20130520_194406_707 IMG_20130520_201811_002 IMG_20130520_201908_007As tasteful as fast food can be at times, I really REALLY dislike it for several reasons of which I don’t have too much time time to explain. But every now and then I do crave something, fast, fattening and cheap! I’m a huge fan of Mexican food so my first pick is always Taco Bell. They have a delicious menu item called the crunchwrap supreme and it is literally heaven in your mouth-seriously, it’s that good. Well I always prefer to learn how to make my own dishes from scratch so that I know what is actually being put into my food and make sure nothing is dropped on the floor and then put back on my sandwich/taco (I have witnessed this when I worked at Wendy’s, by a manager at that!). Anyways, I found the perfect recipe to make an exact replica of the delicious meal! I even added my own favorable ingredient to make it even more uniquely delicious. Here’s the recipe for you to try:

  • Large Flour Tortillas burrito style
  • 1 lb ground beef
  • 1 packet taco seasoning
  • sour cream
  • guacamole (optional)
  • shredded cheese or nacho cheese
  • tortilla chips (you could use use a corn tortilla)
  • tomatoes
  • lettuce
  • corn (optional)


  1. Brown ground beef in a skillet, add the packet of taco seasoning and stir until mixed well. Cook for another minute or so. For those of you who would like to add corn, boil the corn for ten minutes, let cool, cut kernels off cob with knife, separate kernels using a fork and mix with your ground beef.
  2. Microwave the tortillas for a few seconds just to warm them up, it will make the wrapping easier.
  3. Take a tortilla, spread some sour cream in the center.Top with ground beef.
  4. Top with shredded cheese or a few scoops of nacho cheese.
  5. Next add a layer of tortilla chips or at this point you would add a small corn tortilla like a tostada size.
  6. Top with lettuce and tomato and then starting on the bottom, fold up the tortilla toward the center, continue all the way around until it is all folded over, it WON’T cover it completely.
  7. Carefully lift it up and set it fold side down on a non stick pan. Press with a spatula and cook until nice and brown, flip it over and cook the other side. It won’t take long at all.
  8. Serve with extra sour cream and guac if you rock! ;D

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Creamy Bacon, Cheddar & Potato Soup Made from Scratch

IMG_20130316_160849This soup is the perfect recipe for lunch, dinner, for when
you’re sick or are just in the mood for comfort food.

2013-03-16_14-55-35_713 2013-03-16_15-31-22_760 2013-03-16_15-36-02_96 2013-03-16_15-31-28_296 2013-03-16_15-32-18_860 2013-03-16_15-37-55_810 2013-03-16_16-06-32_358Ingredients:

  • 4 tbsp butter
  • 4 tbsp flour
  • 1 cup shredded cheddar cheese
  • 4 large russet potatoes (peeled & diced)
  • 8-10 slices cooked bacon
  • Cilantro
  • 1 tbsp salt to taste
  • 2 tbsp parmesan cheese
  • At least 2½ cups milk
  • 1 tbsp shredded cheese (for your bowl)
  • 1 tbsp sour cream (optional)


  1. Boil a pot of salted water. Cook peeled and diced potatoes for no more than 10 minutes. Make sure you can stick a fork all the way through but don’t cook longer than needed or your soup will be potato mush!
  2. Cook bacon and chop it up.
  3. In a large sauce pan, melt butter and flour on medium high heat. Make sure to stir consistently until flour and butter is well blended. When it starts to sizzle, pour in milk GRADUALLY (a little at a time) and stir until well mixed to make it thick (At this time you may want to reduce heat to medium-low). Add salt, parmesan cheese and cilantro. Stir until sauce thickens. You will be able to see it thicken by how it falls on the sides of the pot. When it is thick enough to your liking, add remaining ingredients. Let cool and serve with remaining shredded cheese and sour cream if you like.

Slow Cooked Cheesy Chicken Enchiladas

I’ve had this mean craving for chicken enchiladas lately, so I made some for dinner last night! I would go on and on about how freakin’ delicious it was, but I will leave you readers with the recipe so you can just try them yourself! ;D
NOTE: If you plan to make this for dinner, you have to prep the day before by taking the chicken out if it’s frozen so you can start cooking it when you wake up in the morning. Also, this recipe is enough to serve 3 people twice, or 6, depending on how much everyone will eat. It only makes 3 extra-large enchiladas that you can cut in half, which is what I did.
One more thing! You could just cook the chicken in the pan with the sauce, but I recommend putting it in the crock pot because it makes the chicken so tender, it falls right off the bone. This makes it easier to shred. (:

2013-03-14_15-47-01_927 2013-03-14_16-22-05_100 2013-03-14_16-33-53_462 2013-03-14_16-35-50_40 2013-03-14_17-48-15_739Ingredients:

  • 10” Flour Tortillas
  • Pack of 4 chicken breasts (Sorry, idk the weight just the package I bought. I recommend boneless&skinless, unless you want to spend extra time pulling that stuff off!)
  • 1 10oz. can Enchilada Sauce
  • Handful of Black Olives (optional)
  • 1½ cup shredded cheese of your choice (I used Mexican Blend)
  • 2 tbsp. Sour Cream
  • 2 tbsp. Softened/Whipped Cream Cheese
  • 1 tbsp. Cilantro
  • 2 Garlic Cloves
  • ½ Large Onion


  1. Cook the chicken in a crock pot filled with the entire can of enchilada sauce, sautéed garlic, onion and cilantro. Cook on the low setting that says 8 hours. (It will not take an entire 8 hours to cook)
  2. About 6 hours later, take the chicken out leaving the juices in the crock-pot, and put your chicken in a large plate where you will have plenty of room to pull it apart using 2 forks. Before you start shredding, preheat your oven to 350°F.
  3. After your chicken is shredded, get a separate bowl and mix together the sour cream, cream cheese, and ½ cup of shredded cheese. I also added diced black olives but you can leave them out or replace them with jalapeños if you like your enchiladas spicy. Once mixed add your chicken.
  4. In a 10” by 12” baking dish, pour a ¼ cup of the enchilada sauce from the crock-pot, just enough to cover the bottom so your tortillas don’t burn.
  5. On a flour tortilla, fill it with a generous amount of your cheesy chicken mixture, roll it up, and place it flap side down into your baking dish. Repeat until mixture is finished.
  6. Pour the rest of the enchilada sauce on top of your enchiladas. Bake for 10 minutes. Remove from oven and top with remaining cup of shredded cheese. Bake for 5 more minutes to melt the cheese. Remove from oven, let cool, and serve.
  7. You can add anything you like on top: sour cream, guacamole, pieces of cilantro for looks and zesty taste, tomatoes, chiles, more olives, whatever you like! Serve with a side of rice and beans to have the full authentic Mexican Enchilada dinner! My mom made her special made Brazilian style white rice that I stove-top steamed. I made homemade re-fried beans using a can of Goya black beans with a tbsp of butter and 2 tsp of flour to make it thick.


BTW this is my own personal recipe that I made up using bits and pieces of other peoples recipe, souped it up to my liking! I hope you enjoy it. (:

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Pregnancy Post #20 – 39 Weeks


38 Weeks & 3 Days Pregnant Photo

*39 Weeks & 3 Days Pregnant Today!
*150 Pounds – 40 Gained Since Pre-Pregnancy.

IMG_20130308_153409This past week has been so eventful for me, and it doesn’t look like it’s going to slow down anytime soon. Over the weekend I visited Jacob’s family while staying with him in Jacksonville for the weekend. We went shopping, where he bought me and adorable $40 purse and the best hair styling tool ever created: the curling wand. We bought outfits that we could wear for our maternity shoot that we had on Saturday with his uncle and my friend Ashley. We got the final proofs from Ashley but are still waiting on the ones from his uncle, so I’m going to post a few of the photos that we have so far!

IMG_20130312_202818Jacob’s birthday is coming up, ironically on Natalia’s due date! So today I did a little shopping (as usual, and by a little, I mean a lot) for some things that I’m going to use to make his card and put his gift together. I also browsed the mall to compare prices of a couple of things I want to give him; at a later date when I can afford it because he’s very picky and has expensive taste! I also picked up a couple items for myself and the baby, as well as groceries so I can make plenty of meals that will leave me with plenty of left overs so I don’t have to worry about cooking dinner every night for the next week or two while waiting on Natalia to get here.

indexToday I had a doctor’s appointment to see Natalia’s progress. Oddly, I’m still 1 cm. dilated, but the doctor says it doesn’t mean anything. First baby’s usually drop when labor begins. All baby’s after that drop first and then labor begins. So because this is my first baby, she’s still wayyyyy up there. I complained about an excruciating pain that I’ve been feeling for the past week in my ribs right under my left breast. It’s a heavy pressure that eases when I lay down and starts to bother me when I cough, or breathe too hard, or move around too much. At first I was concerned about it, so I looked it up on the internet to see what kind of information I could get. According to other pregnant women who experience/are experiencing the same discomfort, it has to do with the baby’s position and unfortunately is not going to go away until after birth. Yay me! -_-
Anyways, the doctor confirmed that that was exactly the problem and not to worry about it. She said because the baby hasn’t dropped yet, she’s still way up in my diaphragm which has a lot of nerves that the baby is pushing up against. Honestly, I feel like the pain has gotten better ever since I heard that reassuring information. I’m just glad that it’s nothing concerning, just uncomfortable, which was expected. I guess this makes up for me not having too much back pain or any swelling through my pregnancy. If you don’t get one side effect, you get the other!

Me Shopping Yesterday, As Usual! (:

Me Shopping Yesterday, As Usual! (:

My next appointment is next week and if the baby’s not here by then, she will be 2 days overdue. So We shall see what happens in the upcoming week. Regardless, this waiting game is keeping me excited and anxious. Meanwhile, I’m going to continue doing my every day activities, such as painting my nails, finishing my nesting crafts and adding the finishing touches to the nursery, which by the way I just ordered some new items for her bedroom this afternoon, so I’m really excited for them to get here!

When the baby is born, Jacob is going to take his paid vacation week to come stay with me at my mom’s house. I’m so happy that he’s going to do that because I’m going to need help recovering, caring for a newborn, and keeping up with the house. He’s going to bond with the baby, help make sure I get enough rest, and help me with the cooking and cleaning. I’m also looking forward to spending quality time with my new little family. I love the idea of having MY OWN family, versus being part of one?! I am completely in love and cannot wait to meet our baby girl ❤

IMG_22177 IMG_2247 IMG_2233 IMG_2257 IMG_2278 IMG_2265 IMG_2305 IMG_2463 IMG_2582 IMG_2547 IMG_2406 IMG_2427 IMG_2449 IMG_2364 IMG_2326 IMG_2329 IMG_2328 IMG_2343 IMG_2336 IMG_2397

NOTE: I was 38 Weeks & 5 Days Pregnant during this photo shoot. (:

Pregnancy Post # 19 – 38 Weeks

37 Weeks & 6 Days Pregnant Photo

37 Weeks & 6 Days Pregnant Photo – Please excuse the dirty mirror.

*38 Weeks & 2 Days Today!
*147 Pounds :  37 Gained Since Pre-Pregnancy

I had my weekly Doctor’s Appointment today and was happy to find out that I am already 1cm. dilated! Which means I’m 1cm. closer to seeing my precious baby girl. This appointment was very short, I was in an out in about a half an hour and am scheduled to come in again next week for another pelvic exam to see Natalia’s progress.

Nervous WreckI also was scheduled for my biweekly Pregnancy Care Class appointment today, so I went there straight from my Doctor’s appointment. I learned a lot of need-to-know information about caring for your newborn. I relearned some things that I already knew, and learned new information that I’m thankful to know now! Also, a nursing student who is studying for her bachelors degree was there today and we spent about an hour and a half talking about baby care, birth and labor, and how to deal with your crying baby. She was 32 weeks pregnant with twin girls! So it was very interesting to have a talk with her. She also already had one daughter, so I asked her all about her labor experience, because now that I’m getting closer to the due date, I’m getting a little nervous about how I’m going to go through this. Her personal experience definitely helped ease my worries about giving birth, but even more so the after-birth. I am not looking forward to the breast pain that I’m going to experience when I get “engorged”, actually I might be even more nervous about that than the labor itself, lol!


My Super Cute Diaper Bag! (:

So I asked her all about that and she gave me a few good tips on how to deal with it. I feel very good to be able to talk to other mothers who have gone through what I am about to go through. It helps me to feel more confident about giving birth and caring for my baby. Also, I don’t know if I have mentioned it before, but this care class that I attend gives you paper money for every appointment, which you can use to purchase things in their resource room. I’ve accumulated enough to buy an entire bassinet, which I’m going to get for my baby daddy since he doesn’t have anything for the baby to sleep in yet. I figured I could help him save that money and then he can spend it on me! ;D

2013-03-05_15-03-32_308Yesterday my adorable pink and zebra diaper bag, electrical breast pump and Natalia’s zebra print light switch plate finally came in the mail. I am totally in love with the diaper bag! It’s HUGE so it will carry everything I need, not to mention how stylish it is. It looks exactly like it did in the picture, so I am very satisfied with my (actually daddy’s) purchase. I am now waiting for the storage bins, the electrical outlet covers, the hair bows and hair bow organizer, the zebra print picture frames, the wall pops, hamper, and zebra baby shoes to come in and then that will be everything I need to complete the nursery. 2013-03-05_15-19-36_590I’m still trying to find things I can get to decorate the dresser, although I don’t want to clutter it because I have pink rhinestone scatters all over it. Besides, it’s not like her bedroom is going to have an audience anyways. Once the room is finally finished I’m going to make a tour video of it because the room is small and it’s kind of hard to take pictures of every little detail. So I’m just going to make a video showing everything off! By that time, Natalia will be born, so she’s going to be in her first video as well! (:

Baby daddy and I have been getting along very well since we spent the weekend together a couple weeks ago in Gainesville. In fact, when the baby is born he is going to take a whole week off of work to stay with me and the baby at my mom’s house. He wants to be around the baby for the first week of her being born so that she recognizes who her daddy is. He also wants to help me keep up with things around the house and make sure I get plenty of rest because he knows I will be feeling very tired post-pregnancy. 2013-03-05_15-03-42_591I am very appreciative of the way that he is behaving towards me and am surprised but happy about his attitude towards the baby and taking care of us once she gets here. We are going to continue living in separate households until he gets a house, which should be no later than the end of this year. He is being extremely sweet and helpful to me, getting me everything I need for the myself and the baby, offering to clean and cook for me in the first week of my being home after labor, and taking me out so that I’m not cooped up in the house all day. I really am enjoying the new and improved him and I’m happy to say that he has definitely exceeded my expectations.

IMG_20130304_010358This weekend we have plans to take professional maternity pictures. His uncle, who is a professional photographer, will be shooting a set of photos, and one of my good friends has asked me to be her maternity model for her portfolio. I proudly accepted her request and am going on a shopping spree this Friday with baby daddy to buy outfits for the shoot. So I have a busy weekend ahead of me that I am looking forward to!

After my eventful weekend, I am not planning to go out at all anymore unless absolutely necessary. I feel the need to be at home saving my energy for labor as I get closer to the due date.

EPIDURAL-PARTOAs far as my body and emotions, I am trying my best to remain calm as time passes by what seems like very quickly! I am extremely anxious and a little nervous about giving birth, especially because I have been feeling very strong Braxton hicks contractions. I can feel the baby moving inside of me near my upper thighs and it is so intense that it literally makes me want to just fall to the ground. I was fully aware that the contractions would get stronger and happen more frequently as I got bigger, but I had no idea that they would be SO uncomfortable! Sometimes, it paralyzes me and makes me not want to move at all for like 5 minutes straight. I’m getting more convinced that I might be getting an epidural, but I’m going to try my hardest to be a soldier and stick out the pain as long as I can. I will only settle for an epidural if the pain is ABSOLUTELY UNBEARABLE and has me in tears, because I saw a video demonstrating a doctor giving an epidural and I do NOT want that big ass hollow needle going into my back! Especially when there are rumors that half the time, the epidural only numbs you halfway. But we will see what happens, I am hoping for the best!

imagesI’m going to continue doing my prenatal yoga all the way up until the very end. I read that this also helps induce labor. I am also going to try to refrain from thinking about any negative thoughts about giving birth because I want this to be a happy experience for me, even though I know it will be painful, but only for the periods of contracting and pushing. Once I see my beautiful baby girls face, I will forget all about the pain, and I am looking forward to that moment. ❤

38 Weeks & 2 Days Pregnant Photo

38 Weeks & 2 Days Pregnant Photo