Spinach Artichoke Stuffed Chicken

A few days ago I decided to experiment with this Pinterest recipe that I had been eyeing for quite some time.
I took the recipe from Cafe Delites Blog and tweaked it.
Overall it was quick and simple and a total winner!


  • Four chicken breast
  • Salt & Pepper
  • 2 Tablespoons of Italian seasoning
  • 1 cup of Spinach & Artichoke dip
  • Olive oil
  • Toothpicks (Optional)


Drizzle some olive oil in a skillet and let it heat up on a low fire while you cut slits in your chicken breast creating a pocket. (Do not cut all the way through.)
Season with salt & pepper and Italian seasoning.


Fill in the pockets with 1 – 2 tablespoons of spinach & artichoke dip and smooth evenly throughout the slit. Seal and secure with a few toothpicks.


Place chicken breast in the skillet and brown on both sides.


Once the chicken is fully cooked on both sides, remove them from the skillet and let cool.
Be sure to remove the toothpicks before serving!img_1806

Quick, simple, and delicious!


– R. Vargas



Cream Cheese & Pumpkin Pie

I made this recipe for the first time today and I have decided it will be a keeper!


  • 1 refrigerated pie crust or you can make your own from scratch like me which you can find here
  • 1 cup of sugar
  • 3 tablespoons of all-purpose flour
  • 1 package (8 oz) of cream cheese, softened
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 3 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 tablespoon of milk



Heat oven to 350°F.
Place pie crust in 9-inch glass pie plate as directed on the package for one-crust filled pie.
Bake about 10 minutes or until light golden brown.

In a large bowl, beat sugar, flour and cream cheese with electric mixer on low speed or until smooth.


Reserve 1/2 cup in a small bowl.


Add remaining ingredients except the milk to cream cheese mixture in the large mixing bowl.


Beat on medium speed until smooth.

Stir milk into small cream cheese mixture.


Pour pumpkin mixture into the pie shell and set aside.


Slowly spoon cream cheese mixture over the pumpkin mixture. Swirl together the mixture for a marbled design.


Cover edge of crust with strips of foil to prevent excessive browning. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Remove foil for the last 15 minutes of baking.
Cool for 30 minutes and cover loosely and refrigerate for at least four hours before serving.


A classic fall favorite.


– R. Vargas

Pot Roast

Here in North Texas, the weather has been a bit cooler lately so it’s time for stews, casseroles, and comfort food.
If you follow me on Instagram or Snapchat, you may have noticed that my crock pot has become my best friend. If you don’t already have a crock pot, I advise you to go and get one! I honestly think everyone should own one, especially if you are a new wife, have children, or retired. It saves so much time!

There are many different Pot Roast recipes out there but this is the one that I enjoy the most! You can add in or substitute any vegetable, herbs or spices too!


  • Baby carrots
  • One celery stalk
  • Small red potatoes
  • One onion
  • Boneless beef chuck roast
  • Salt & pepper
  • 1 teaspoon of Onion Powder
  • 1 teaspoon of Garlic Salt
  • 1 teaspoon of Lemon Pepper
  • 1 cup of water


1. Cut vegetables in half.


2. Place chuck roast in the crock pot and add in vegetables. Sprinkle salt & pepper all over.

3. Mix seasonings with the one cup of water and stir.

4. Pour mixture over the chuck roast and vegetables.


5. Cover the crock pot and cook on LOW for 8-10 hours or HIGH for 4-6 hours.




– R. Vargas


Jalapeño Poppers 

Hi everyone!

On today’s blog, I’m going to share how to make Jalapeño Poppers.
I thought it was one of those recipes everyone knew how to make or even heard of but apparently it’s not as widespread as I thought.

This is such an easy recipe ever and if you’re ever invited to a cook out, gathering, potluck, etc. and you’re low on funds or time, this is the best appetizer to take.


  • Jalapeños (As many as you desire)
  • Cream cheese
  • Bacon


  1. Wash your jalapeños and slice them in half. (The more seeds you leave in, the more heat the jalapeños will have.)
  2. Spoon cream cheese evenly into the jalapeño halves.
  3. Cut bacon strips in half and wrap around jalapeños. (I secure the bacon strips with toothpicks.)
  4. Place on the grill for a few minutes, or place on a cookie sheet and bake in the oven on 375°F for 25 minutes.


Once done, remember to remove the toothpicks!

– R. Vargas


Shulammitegirl Snaps: June

During the month of June, I:

• Surprised my boyfriend with a date where we went to a batting cage & rode go karts.

• Had our family worship over purple triangle history and went to the Dallas Holocaust Museum Center.

• Climbed about 20 flights of stairs just for the view.

• Hosted an Italian themed movie night.


-R. Vargas

Chicken Parmesan Spaghetti

While scrolling through Pinterest last night, I came across this recipe and figured I would try it since I had the majority of ingredients on hand.

I love chicken parmesan but have never attempted to make it because I did not want to mess up a classic. This recipe was simple enough to help encourage me to try it on my own finally.

You can find the original recipe here but I tweaked it a bit so the following will be my recipe.


  • 4 chicken breast halves
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 1 cup Crispy Fried Onions (I used the fried onions instead of the breadcrumbs since I didn’t have any.)
  • 1 tablespoon of Kraft Seasoned Grated Parmesan Hot Pepper Trio
  • 1 cup grated Parmesan
  • 2 cups of Farfalle Pasta (AKA Bowtie Pasta)
  • 2 cups marinara or spaghetti sauce, warmed
  • ½ cup olive oil


Place water in a large pot and add a dash of salt and bring to a boil.

While water is beginning to boil, prep the chicken.  I used a rolling pin to pound the chicken to be a little thinner. I sprinkled the pounded chicken on both sides with a little salt and Kraft Seasoned Grated Parmesan .


In a small bowl, whisk the eggs together.



In a separate bowl, stir together the Fried Onion Crisps (remember I used these instead of breadcrumbs so I had to crush them), 1/2 cup Parmesan, a pinch of salt & pepper.



First dip the chicken breast into the egg mixture and then into the Fried Onion Crisps mixture.
Once the chicken breast is fully coated, place into in a frying pan large enough to hold two chicken breast at the same time. Place burner over medium-high heat, warm the oil until it is shimmering.



Place the pasta in the boiling water and cook according to package directions or whatever your liking. Warm the sauce in a large saucepan.



Fry the chicken until crisp and golden brown and cooked through, turning once, about 5 minutes total. Transfer to paper towels on a sturdy plate to drain.
Drain the pasta and add to the warm sauce. Toss to coat.


Slice the chicken breasts into strips and transfer the spaghetti to a warm platter.


Top with the sliced chicken breasts and the remaining Parmesan.


Bon Appétit!

– R.Vargas

Shulammite Spotlight

As a new series to my blog, I would like to introduce, “Shulammite Spotlight,” where I will be spotlighting some of my favorite bloggers that I keep up with weekly. 

Thank you to Rhanda who initially created this series on her blog! 

The first blogger I would like to introduce is Ghenet from Ghenet Actually.


I came across her blog looking for DIY blogs and just from clicking her link I instantly fell in love.
I’ve been obsessed with her lifestyle blog for over a year now and have the privilege of actually having her permission to share her blog content and pictures.


She is from New York originally but moved to the UK to be with her husband.
Her blog content ranges everywhere from crafts, DIY’s, fashion, make up + beauty reviews, recipes, and last but not least her scenery and travels around London.

So far I’ve had to say my absolute favorite post of hers is her wedding post.
She was involved in every single detail of her wedding. She put the centerpieces on her tables together and in such a cute way, she even baked everything on her dessert table!


If you enjoy the simplicity and homely feeling of my blog, you will fall in love with hers! You can also follow her along on Snapchat and Instagram.

Hope you’ve enjoyed my share!

– R. Vargas

All photos belong to Ghenet Pinderhughes Randal.