Recipes

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I’m a self confessed stuffing snob.  I love it so much, and look forward to it so much when Thanksgiving rolls around that I take it super seriously.  It has to have the right blend of texture, ingredients and spices, and when they all come together it’s magical!  This is by far my very favorite stuffing recipe.  You can eat it alone for your Thanksgiving meal.  It’s THAT good.  Enjoy!!

 

 

 

 

 

CRANBERRY-CORNBREAD STUFFING

 

4 cups cranberries

1 cup water

1-1/2 cups sugar

1 pound sausage meat, cooked and crumbled, with drippings

9 cups baked, crumbled cornbread (3 boxes Jiffy cornbread mix, baked)

1 cup diced celery

1 small onion, chopped

1/2 cup diced green pepper

1/2 teaspoon thyme

1/2 teaspoon marjoram

1/2 teaspoon sage

1 small unpeeled red apple, cored and chopped

1/4 cup lemon juice

1 cup applesauce

 

  1. Preheat oven to 350 degrees.
  2. In a saucepan, combine the cranberries, water and sugar. Bring to a boil and simmer ten minutes, or until berries are tender.  Drain off juice.
  3. Combine drained berries with the remaining ingredients. Turn into a greased casserole and bake one hour.

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I’ve asked lots of mom friends what their absolute-must-have Thanksgiving side dish is, and there were quite a few votes for Green Bean Casserole!

I love it too, but it has to be creamy and flavorful! One of my favorite recipes is this one from Handletheheat.com – it’s amazing, because it also happens to also call for bacon and cheese. Umm, and you just can’t go wrong with that THAT…. so enjoy!!

 

 

Ingredients:

4 strips bacon, diced
1 medium yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons flour
1 cup whole milk
2 tablespoons sour cream
Freshly ground black pepper, to taste
2 (16 ounce) packages frozen cut green beans, thawed
1 cup shredded sharp cheddar cheese
1 cup French’s French Fried onions

Directions:

Preheat the oven to 350°F.

In a medium skillet set over medium heat, add the bacon. Cook, stirring often, until most of the fat has rendered and the bacon is beginning to crisp. Add the onions and cook until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute, stirring. Remove the mixture to a paper towel-lined plate.

Sprinkle the flour over the bacon drippings and whisk to combine. Cook for 1 minute, whisking constantly. Gradually whisk in the milk then add the sour cream and bacon mixture. Stir until the mixture has thickened to gravy consistency. Remove from heat and season with black pepper to taste.

In a large bowl combine the bacon mixture with the green beans, tossing to coat. Spread evenly among a greased 9 by 13-inch baking pan. At this point you can cover and refrigerate the unbaked, untopped casserole for up to 2 days. Top with shredded cheese and fried onions. Bake for 30 minutes, or until golden brown.

 

 

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It’s “Pumpkin Everything” season, but call me crazy… I have never been a huge fan of pumpkin pie. However, I DO love me some other pumpkin desserts, so I’ve been on a quest find some of the very best! It’s the perfect weather and time of year to turn the oven on and fill your home with the scent of freshly baked goods.  Give some of these delicious pumpkin dessert recipes a try!  (Your family will thank you!)

 

 

 

 

 

1. One-Bowl Chocolate-Pumpkin Swirl Cake with Chocolate Ganache

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2. Chocolate Bourbon Pumpkin Cheesecake

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3. Pumpkin Delight Dessert

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4. Pumpkin Crumble Bars

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5. Double Pumpkin Poke Cake

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6. Easy Pumpkin Swirl Chocolate Brownies

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7. Pumpkin Roll

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8. Pumpkin Cookies with Cream Cheese Frosting

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9. Pumpkin Cinnamon Rolls

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This recipe came on a King Soopers flyer in the mail, and it’s a winner! I love sweet and salty snack combinations, and if you do too, you will love this game-day-great! It’s super easy (so the kids can help make them) there’s no stove required, and it’s only 3 ingredients! Everyone will be cheering for more!

 

 

 

Pringles Haystacks

Ingredients

1/2 tube (5.6 oz) Original Pringles Chips

1 bag (11.5 oz.) butterscotch baking chips (you can also substitute for chocolate or peanut butter chips if that’s your thing)

1 cup chow mein noodles

 

Directions

  1. Place the Pringles in a mixing bowl and break them up into large pieces with a spoon or fork. Set aside.
  2. Melt the butterscotch chips in a microwave on high, stopping the microwave and stirring every 20 seconds or so until they’re nearly melted. Remove the bowl from the microwave and continue stirring vigorously until it’s completely melted.
  3. Stir in the chow mein noodles and broken Pringles. Scoop spoonfuls of the mixture onto a parchment-lined baking sheet, working quickly before it cools and sets. You should have 20-30 “haystacks” depending on how large you make them.
  4. Leave the haystacks at room temperature until they set. Then, carefully pack them into a container and take them to your tailgate party!

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With three kids to get out the door each morning, breakfast has to be easy for my family! Something they can grab quickly is ideal, but I also want it to have at least some nutritional value as well… Here are some great breakfast recipes that you can make ahead of time and freeze. Pop them in the toaster or microwave in the morning for a fast and healthy meal! Click on the titles below for the full recipe!

 

 

 

 

Ham, Egg & Cheese “Wafflewhich”

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Breakfast Burrito Bonanza

breakfast2

 

 

Banana & Nutella Sushi

 

 

Breakfast Sliders

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Breakfast pizzas

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What are your favorite go-to ideas for breakfast on the run? We’d love to hear them!!

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Fall is around the corner, and this is one of my favorite pumpkin recipes, it goes great on toast, bread or muffins, and it also makes a wonderful hostess gift for late Summer/early Fall get togethers and brunches. The flavors are absolutely amazing, and it’s easy to make too! Enjoy!

 

 

 

 

Ingredients

 

 

Directions

  1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
  2. Transfer to sterile containers and chill in the refrigerator until serving.

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It’s zucchini season, and chances are, if you don’t already have your own garden, friends will soon be knocking on your door with an abundance of zucchini to give away. If not, it will be on sale at grocery stores everywhere! No matter how you get your hands on it, just be sure you do so that you can try out these amazingly 7 zesty zucchini recipes (say that three times fast!) Click on the titles for the full recipes!

 

 

Zucchini Boats

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Blueberry Zucchini Cake

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Cheesy Zucchini Breadsticks

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5-Ingredient Zucchini Fritters

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Zucchini Lasagna Roll-Ups

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Zucchini Chocolate Chip Cookies

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One-Pot Zucchini Mushroom Pasta

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I once took a tour of Whole Foods with a ladies fitness group I was a member of, and while we were visiting the produce section the manager asked us we could guess which item was the most nutritionally dense. All of us were pretty surprised to hear that the answer was kale!  Did you know that kale gives you more nutritional bang for your buck too? For example, 1 cup of raw kale has only 33 calories yet contains 684% of vitamin K, 134% of vitamin C, 206% of Vitamin A plus iron, folate, omega-3s, magnesium, calcium, iron, fiber, and 2 grams of protein. BAM! That’s nutrient density for you!

The bottom line is we should all be eating more kale! Here is a kale salad I recently made that is truly delicious (and I love knowing how much nutrition my body’s getting with every bite!) Enjoy!

What you need…

For the dressing:

  • 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1 Tablespoon basil, minced
  • 1/2 Tablespoon parmesan cheese, grated
  • 1/2 small clove garlic, minced
  • 1/2 Tablespoon shallots, minced
  • 1/2 Tablespoon Dijon mustard

For the salad:

  • 1 bunch organic green kale, stemmed
  • 1 cup romaine lettuce, chopped
  • 2 tablespoons freshly grated parmesan cheese
  • 1/2 cup golden raisins
  • 2 Tablespoon currants
  • 1 tablespoon slivered almonds

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Dressing Instructions:

Combine all ingredients except oil and whisk until well mixed. Slowly drizzle in oil while whisking to emulsify. Season to taste with salt and fresh ground pepper. Set aside.

Salad Instructions:

In a food processor, process kale into small chopped pieces (or just chop up with kitchen

In a medium-sized mixing bowl, combine kale, romaine, raisins, currants and almonds. Season to taste with salt and fresh black pepper. Incorporate dressing and toss. Garnish with shredded parmesan and serve immediately.

 

 

 

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I LOVE roasted veggies and I LOVE avocados, but who knew pairing them together could be so magnificent?! This salad is perfect for a summer evening BBQ or dinner party, and will wow your family and friends. I love the pairing of crisp, yet tender and sweet veggies with the cool smoothness of avocado dressing!  It’s simply divine!  Check out the recipe and Youtube video below for all the details!

 

 

INGREDIENTS:

Serves: 4

1 red bell pepper, roughly chopped
1 lb butternut squash
1 lb Brussels sprouts, hulled and halved
2 tsp dried oregano
1 tsp salt
1 tsp black pepper
3 Tbsp. olive oil
4 oz mixed greens

Avocado Dressing
1 avocado
1 small garlic clove
Juice of 1 lime
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper

PREPARATION:

1. Preheat oven to 400°F/200°C

2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.

3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.

4. To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.

5. To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!

 

 

 

 

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One of my favorite family recipes growing up was my Nana’s pierogies!  If you’ve never had pierogies before, they are delicious moon shaped dumplings filled with perfectly seasoned mashed potatoes and cheddar cheese.  You serve them hot with butter, sauteed onions and sour cream.  We like to add bacon bits too!  They’re the perfect comfort food, but can also be time consuming to make. This pierogi lasagna recipe is my favorite version, because it’s a little on the lazy side preparation-wise, but definitely not short on flavor!  Give it a try (you won’t be disappointed!)

 

 

 

 

What you need: 

12 lasagna noodles

6 cups of mashed potatoes (seasoned with salt and pepper to taste)

2 yellow onions, chopped

2 cups sharp cheddar cheese, grated

1/2 cup of butter (1 stick)

optional garnishes:

dollop of sour cream

bacon bits

green onions

 

 

Directions:

Preheat oven to 375 degrees and grease a 9 x 13 casserole dish with butter.

Boil lasagna noodles until al dente.  Set aside.

In a skillet, sautee onions and butter with a dash of salt and pepper to taste

Place 4 lasagna noodles in an even layer on bottom of casserole dish. Layer half of total mashed potatoes on top of noodles, followed by half of sauteed onion mixture, and ½ cup of cheese.

Repeat with another layer of lasagna noodles, remaining mashed potatoes, sauteed onions and ½ cup cheese.

Top it off with remaining 4 lasagna noodles and the rest of the cheese.

Bake for 30 minutes (covered with foil) or until hot and bubbly.  Serve hot and garnish with sour cream and bacon bits (optional)

ENJOY!

recipe adapted from 12tomatoes.com