Homemade Ranch Dressing Mix

Homemade Ranch Dressing Mix!

 

A delicious Homemade Ranch Dressing Mix.  Simple to make, contains no MSG and is perfect in dressings and dips!

Homemade Ranch Dressing Mix

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Ranch dressing is something we go through a lot of in our house!  My kids love it on veggies and for dipping everything (including pizza crusts, weird right?).  We’ve gone through many packages of ranch mix which I don’t mind but I really don’t like all of the salt in in..  yes, it’s packed with MSG.  No thanks!

Since I always make my own Buttermilk Ranch Dressing and Dip, I knew it wouldn’t be too hard to come up with a version of homemade ranch dressing mix!  I took the exact same ingredients found in my usual recipe and just mixed them with buttermilk powder.  After a few tries I was able to get the exact balance I was looking for!  The best part of this recipe is that it’s very versatile…  love dill?  add some extra! Hate salt?  Skip it completely! It’s super easy to make this recipe to your own tastes!

The only item that can sometimes be tricky to find is powdered buttermilk.  We have a bulk store that sells it but you can also sometimes find in with the powdered milk at the grocery store or on Amazon.

This recipe makes approx. 1/2 cup which is the equivalent of about 3-4 packets of purchased mix (depending on how much you use).  Once you start making homemade ranch dressing mix, you’ll never buy it again!

 More Dressings & Dips

Items you’ll need for this recipe (click for details or to buy):

Buttermilk powder for making homemade ranch dressing mix!  Can be bought on Amazon !Small Food Processor for making homemade ranch dressing mix and more!

Homemade Ranch Dressing Mix

Rating: 51

Prep Time: 5 minutes

Yield: 1/2 cup mix

A delicious homemade ranch dressing mix. Simple to make, contains no MSG and is perfect in dressings and dips!

Ingredients

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  • 1/2 cup buttermilk powder
  • 2 tablespoons parsley
  • 1 teaspoon dill
  • 1 tablespoon onion powder
  • 2 teaspoons onion flakes
  • 1 1/2 teaspoons garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons chives

Instructions

  1. In a small food processor (I use the magic bullet), blend together the buttermilk powder, 1/2 of the dill and 1/2 of the parsley.
  2. Stir in all remaining ingredients by hand. Place in an air tight container and store up to 6 months.
  3. To Make Dressing
  4. Add 3 tablespoons ranch mix, 1/2 cup mayonnaise, 1/2 cup sour cream and 3/4 cup milk. Stir until well combined and refrigerate at least 20 minutes before serving.
  5. To make dip
  6. Combine 2 tablespoons ranch mix, with 1/2 cup mayonnaise & 1/2 cup sour cream. Add up to 1/2 cup milk to reach desired consistency. Stir will and refrigerate at least 20 minutes before serving.
  7. To replace 1 envelope of Ranch Dressing Mix Powder
  8. Use 2 tablespoons in place of 1 packet of ranch mix.
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Deliciously adorable Meatball Mummies!  These are the cutest Halloween dinner!

Meatball Mummies


Deliciously adorable Meatball Mummies!  These are the cutest Halloween dinner!

Meatball Mummies

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Not just for Halloween, these are fun to eat any time of the year!  These little guys are not only adorable.. they’re super easy to make!  I used lean frozen meatballs but ANY type of meatball can be used for these!

  A strand of spaghetti inserted into the meatballs stabilizes them enough so you can wrap them and then is easily removed before baking!  I added my own little Edible Eyeballs to these to make them extra adorable!  To ‘stick’ the eyeballs, you can use a little dab of mayo or ketchup. Depending on the size, some were a little bit “wedged” between the wrappings.  You can also just dot the eyes with mayo & mustard/ketchup if you don’t want to make eyeballs!

Make Edible Eyeballs 

Deliciously adorable Meatball Mummies!  Easy to make, fun to eat!1

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Meatball Mummies

Rating: 51

Yield: 6 Mummies

Meatball Mummies

Ingredients

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  • 1 roll of prepared Pizza Dough (I used Pillsbury refrigerated pizza dough)
  • 18 cooked meatballs (homemade or frozen & defrosted)
  • 6 strands raw spaghetti
  • 12 edible eyeballs
  • 1 tablespoon melted butter (optional)
  • Pasta Sauce for serving

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut pizza dough into thin strips, approx. 1/4" wide.
  3. Thread 3 meatballs onto a strand of spaghetti (this just holds them in place). Begin wrapping dough around the meatballs stretching and criss-crossing until the meatballs are completely covered. Be sure to leave a little space open for the eyes.
  4. Gently remove the spaghetti strand and place the meatball mummy on a parchment lined pan.
  5. Bake 19-23 minutes or until browned. Remove from oven, brush with melted butter and add in edible eyeballs.
  6. Serve with warm pasta sauce.
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Screen Shot 2014-10-26 at 4.31.11 PM

Cheesy Ham and Potato Casserole

 

Cheesy Ham & Potato Casserole!  Delicious layers of ham, potatoes and peas with a homemade cheese sauce!! (No 'cream of' soup in this recipe!).

Cheesy Ham and Potato Casserole

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This Ham and Potato Casserole is a delicious and very simple dinner!  Ham and potatoes smothered in a homemade cheesy sauce! It makes a big meal and it’s not expensive to make!

The best part is that it’s very versatile…  replace cheddar with swiss, replace ham with chicken…  in this recipe, they will all work beautifully!

Another thing I love about this recipe is that is doesn’t start with “cream of” soup.  I’m not a huge fan of salt so I always use low sodium chicken broth but any type will work just fine!  Be sure to cut your potatoes fairly small (1/2″ x 1/2″) so they cook quickly.  I also like to put my 9×13 on a cookie sheet just in case it drips over.  The sauce will thicken upon standing.

If you love Ham & Potato, check out my Easy Ham and Potato Crock Pot soup recipe!

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Tools you’ll need:

Screen Shot 2014-10-26 at 7.06.52 PM9x13 Baking Dish Screen Shot 2014-10-26 at 7.05.40 PM

Cheesy Ham and Potato Casserole

Cheesy Ham and Potato Casserole

Ingredients

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    Sauce
  • 3 tablespoons butter
  • 3 1/2 tablespoons flour
  • 1 small onion
  • 3/4 cup milk
  • 1 cup low sodium chicken broth
  • salt to taste
  • 1/2 teaspoon pepper
  • 1 cup sharp cheddar, shredded
  • Other
  • 3 lbs potatoes, peeled and diced
  • 2 cups ham, diced
  • 2 cups frozen peas, defrosted
  • 1 cup sharp cheddar cheese (or to taste)

Instructions

  1. Preheat oven to 400 degrees.
  2. Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 while stirring.
  3. Pour in pour in chicken broth and milk all at once. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese.
  4. Place 1/2 of the potatoes in a 9x13 pan. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.
  5. Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned.
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Screen Shot 2014-10-21 at 6.40.19 PM

Lemon Blueberry Loaf

Lemon Blueberry Loaf!  Deliciously addictive!

Lemon Blueberry Loaf

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 This is one of my favorite quick bread recipes!  There is just something so right about lemon and blueberry together!  This loaf is delicious with morning tea or coffee or as an after school snack, my girls just can’t get enough of it!

When adding the wet and dry ingredients, don’t over mix the batter as this causes a tough chewy loaf.  Be sure not to skip the glaze, it just takes a minute to make and really finishes off the bread beautifully!

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Lemon Blueberry Loaf

Lemon Blueberry Loaf

Ingredients

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  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup light cream or milk
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 lemon
  • 1 1/4 cup frozen blueberries, divided
  • 1 tablespoon flour
  • 1/4 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Grease & flour a 9x5 pan.
  2. Zest & juice the lemon. Set each aside.
  3. Cream butter & sugar, add in eggs and milk. Stir in 1 tablespoon lemon juice.
  4. In a bowl, combine flour, baking powder, salt and lemon zest.
  5. Add to butter mixture and stir just until combined, do not over mix.
  6. In a bowl, toss blueberries with flour. Remove any excess flour and fold 1 cup of blueberries into the batter. Pour into prepared pan. Top with remaining blueberries.
  7. Bake 50-60 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack.
  8. Stir together powdered sugar and lemon juice until smooth. Poke holes all over the loaf (I used a chopstick) and pour glaze over the loaf. Cool completely.
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Homemade Pumpkin Puree!  This is easy to make and can replace canned pumpkin in any recipe.

Homemade Pumpkin Puree (How to Cook a Pumpkin)

 

Homemade Pumpkin Puree!  This is easy to make and can replace canned pumpkin in any recipe.

Homemade Pumpkin Puree (How to Cook a Pumpkin)

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Ahh Pumpkin….  every fall I look forward to all things pumpkin including my delicious pumpkin spice latte and all of the cinnamon-y pumpkin desserts.

Most pumpkin desserts start with a can of pumpkin puree which is none other than cooked mashed pumpkin.  Did you know you can quickly and easily make your own at home?

It’s really quite simple to make and it’s really inexpensive!  The first thing you’ll notice is how beautiful the color is, more of a bright yellow than a deep rusty orange color and the flavor is wonderful.

When choosing your pumpkin, look for a small brightly colored pumpkin with little green or blemishes.  Be sure to choose a variety intended for cooking such as sugar pumpkins for the best flavor and texture.  A 5 pound pumpkin should give you about 2 cups of puree.

How to Cook a Fresh Pumpkin

Rating: 51

How to Cook a Fresh Pumpkin

Ingredients

Instructions

    To Bake
  1. Preheat oven to 350 degrees.
  2. Wash pumpkin and cut in half. Remove seeds and pith.
  3. Place in a pan skin side up. I usually add a touch of water to the pan, about 1 cup or so.
  4. Reduce heat to 325 degrees and bake 60-75 minutes or until soft when pierced.
  5. Allow to cool and remove skin with a knife. Pumpkin can be cubed or pureed.
  6. To Boil
  7. Wash pumpkin and cut in half. Remove seeds and pith.
  8. Peel and cut into chunks. Place in a large pot and fill with water.
  9. Boil until pumpkin is soft (about 20 minutes). Drain.

Notes

If your puree is watery, it can be strained using cheesecloth or coffee filters in a colander.

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Screen Shot 2014-10-19 at 3.21.03 PM

Pizza Pasta Bake

Pizza Pasta Bake!  This easy cheesy dish layers up pasta with a zesty fully loaded sauce & tons of gooey cheese!

Pizza Pasta Bake

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This is one dish the whole family will easily agree on!!  Pizza Pasta Bake is a super easy cheesy dish with layers of pasta & tons of gooey cheese!  Be sure to use a good quality  pasta sauce in this recipe…  and I’ve even been known to replace some of the pasta sauce with a small can of pizza sauce for a little bit extra kick!

This recipe is so easy and versatile, feel free to add in your own favorite toppings!  (If your toppings are watery like mushrooms, be sure to cook them first so your dish doesn’t become watery!).

Pizza Pasta Bake

Rating: 51

Yield: 8 servings

Pizza Pasta Bake

A delicious pizza inspired casserole! Feel free to add in your own favorite pizza toppings!

Ingredients

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  • 12 oz uncooked medium pasta (I used cavatappi but penne & rotini are also good choices)
  • 1 medium onion, diced
  • 1/2 pound italian sausage (mild or hot)
  • 1/2 pound lean ground beef
  • 3 cloves garlic
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1 can diced tomatoes, drained
  • 2 teaspoons oregano
  • 4 cups pasta sauce
  • 2-3 cups mozzarella cheese
  • 28 slices pizza pepperoni

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook pasta according el dente to package directions. Rinse under cold water and drain well.
  3. Brown onion, garlic, sausage and beef in a large pan over medium heat. Drain any fat. Add in red and green peppers and cook an additional 2-3 minutes. Add oregano, drained tomatoes and pasta sauce, stir well.
  4. Place pasta in a greased 9x13 pan. Pour meat sauce over pasta and top with cheese and pepperoni slices.
  5. Bake 35-40 minutes uncovered or until cheese is melted and pasta is heated through.
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How to Freeze a Casserole (and how to thaw and reheat it!)

How to Freeze a Casserole (and how to reheat it!)

How to Freeze a Casserole (and how to thaw and reheat it!)

How to Freeze a Casserole (and how to reheat it!)

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If you are looking to freeze meals ahead of time then you may be wondering where to even begin.  There are many reasons to start freezing meals ahead.  It’s a great way to save money and ensures that you will always have a meal on hand.  When it comes to the best meals to freeze, it’s always casseroles.  Casseroles are easily frozen and easily thawed and they also are meant to be a meal in one dish that can feed a crowd.  Turning your favorite recipe (casserole or not) into a freezer meal is really quite simple!  Read below for some great tips on how to freeze a casserole!

Step1.  Look through all of the ingredients and make sure everything can be frozen.

Here is a quick list of foods that should NOT be frozen (this is a general guideline, results will vary based on preparation):

  • Fresh vegetables with high water content: lettuce, and cucumbers, for example.
  • Soft cheeses with a high water content: Examples include cottage cheese &ricotta.
  • Food emulsions: Like mayonnaise and cream.

Step 2. Decide whether it is best to pre-cook or put it into the freezer raw.  (Generally speaking, meats used in a casserole should be cooked first.)

Step 3. Write a note on the frozen dish/bag/etc. including:

      • recipe title
      • instructions on how to cook the casserole on the “big day!’
      • date frozen

A note about freezing casseroles:

You may not to wish to freeze your casserole in a pan as the pan will be out of use (and stuck in the freezer) until the day you decide to eat it.  In that case, you can flash freeze the casserole in the shape of the pan and then freeze it in plastic wrap and foil.  Here’s how:

Line your casserole dish with aluminum foil and then add a layer of plastic wrap.  Leave extra hanging at the edges so that you can pull it over the top later.  Put the food in the dish and then put the dish in the freezer.  Once the food is frozen, pull the lined food out of the dish and wrap it up with the remaining wrap then put the pan-shaped food back into the freezer.

How to cook a Frozen Casserole

Remove the casserole from the freezer and into the fridge 24-36 hours before cooking.  Preheat oven and bake casserole loosely covered with foil as directed (I usually allow an extra 20 minutes depending on the density of the casserole).  The final temperature of a casserole should reach 160 degrees F.

 

More great tips here 

sources Good Housekeeping, Real Simple

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Pumpkin Pie Crunch

Pumpkin Pie Crunch!  This delicious dish is the easiest way to serve pumpkin pie to a crowd!  A layer of rich pumpkin pie filling with a crunchy pecan streusel topping!

Pumpkin Pie Crunch

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Pumpkin Pie Crunch is one of those recipes that have been around forever and once you try it, you’ll know why!  Everyone seems to have a slightly different version, I love this one with pecans on top!  The bottom is a deliciously rich layer of pumpkin pie and the topping is totally irresistible with pecans and a crunchy streusel made from cake mix.  This really is the  simplest way to serve pumpkin pie to a crowd and definitely a perfect way to end a fall meal!

While the recipe calls for unsalted butter, salted does work just fine however the salt is noticeable.  Should you use salted butter, you may like to skip the salt in the pumpkin portion of this recipe.

Pumpkin Pie Crunch!  This is the best way to serve pumpkin pie to a crowd!

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Pumpkin Pie Crunch

Pumpkin Pie Crunch

Ingredients

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  • 1 can (15.5 oz.) pack pumpkin
  • 1 can (12 oz.) evaporated milk
  • 3 large eggs
  • 3/4 cup sugar
  • 1/ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup unsalted butter
  • 1 cup pecans, chopped
  • 1 package yellow cake mix

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a 9x13 pan and set aside.
  2. In a bowl, combine pumpkin, milk, eggs, sugar and pumpkin pie spice. Pour into the prepared pan.
  3. Gently sprinkle the cake mix powder over the pumpkin mixture top with pecans.
  4. Drizzle melted butter over the cake mix & pecans layer.
  5. Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
  6. Remove from oven and uncover (be careful, the steam will be hot). Cool completely.
  7. Cut into squares and serve with whipped cream if desired.
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adapted from Duncan Hines


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Chocolate Chip Pumpkin Cake with cream cheese frosting!

Chocolate Chip Pumpkin Cake with Cream Cheese Frosting

Chocolate Chip Pumpkin Cake with cream cheese frosting!

Chocolate Chip Pumpkin Cake with Cream Cheese Frosting

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This was the ULTIMATE cake…  so moist and delicious with a killer cream cheese frosting!  I probably could’ve sat down with the pan and a fork and eaten the whole thing.  I didn’t but I sure wanted to!

The pumpkin in this recipe not only adds great flavor, it also keeps the cake irresistibly moist.  This will easily become one of your favorite fall recipes!

The frosting on this cake is one of my favorite frosting recipes of all time!  It does make quite a bit, if you happen to have leftover frosting (is that even a thing??) it’s amazing on pancakes, banana bread and eaten from a spoon.

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Chocolate Chip Pumpkin Cake with Cream Cheese Frosting

Rating: 51

Chocolate Chip Pumpkin Cake with Cream Cheese Frosting

Ingredients

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    Cake
  • 1 3/4 cups white sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 1/2 cups canned pumpkin
  • 4 eggs
  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup mini chocolate chips
  • Frosting
  • 8 oz cream cheese, softened
  • 1/3 cup butter, softened
  • 3 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a 9x13 pan.
  2. In a large bowl combine flour baking powder, baking soda, cinnamon and pumpkin pie spice.
  3. In a separate bowl, combine sugar, oil, vanilla, pumpkin and eggs.
  4. Add the pumpkin mixture to the flour mixture and gently stir until combined. Do not overmix. Fold in chocolate chips.
  5. Bake 30-35 minutes until a toothpick comes out clean.
  6. Frosting
  7. Cream together cream cheese and butter. Add in powdered sugar a little at a time. Add in vanilla and turn mixer on medium high and mix until light and fluffy!
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Pumpkin Pie Crescents!  These are delicious and easy!

Pumpkin Pie Crescents

Pumpkin Pie Crescents!  These are delicious and easy!

Pumpkin Pie Crescents

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If you’re looking for a delicious and easy way to enjoy pumpkin pie, this is it!  This recipe is so easy that my 10 year old daughter was able to make it herself with just a little bit of guidance!  In fact, she came up with this recipe idea!Pumpkin Pie Crescents is a great recipe for kids to make!

This recipe calls for pumpkin pie filling, not canned pumpkin so be sure you’re grabbing the right one!  The glaze is super fast to make and makes these delicious, it’s definitely worth the extra 2 minutes!

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Pumpkin Pie Crescents

Rating: 51

Pumpkin Pie Crescents

Ingredients

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  • 1 roll Pillsbury Crescent rolls
  • 1/2 cup canned pumpkin pie filling
  • 1 egg yolk
  • Glaze
  • 1/2 cup powdered sugar
  • 1 tablespoon pure maple syrup
  • 1/2-1 tablespoon milk

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine pumpkin pie mix and egg yolk.
  3. Unroll crescents and place 1 slightly heaping tablespoon of pumpkin pie mix on each crescent.
  4. Starting with the large end, roll the crescent over once and slightly pinch the sides to contain the filling. Continue rolling (a little filling might leak out, that's ok). Place on a parchment paper lined pan.
  5. Bake 10-12 minutes or until browned.
  6. Combine glaze ingredients until smooth. Place in a small Ziploc baggie.
  7. Let cool on the pan 10 minutes. Snip off a corner of the Ziploc, and drizzle the glaze over the crescents. Serve warm.
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Screen Shot 2014-09-26 at 9.52.36 AM

Pecan Pumpkin Pie

Pecan Pumpkin Pie!  Why choose?  Have both!!   This is the perfect ending to any meal!

Pecan Pumpkin Pie

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Fall feasts often end with pie!  The choice is usually pumpkin or pecan….  and finally I thought..  Why Choose???  Why not have both!

This pie starts with a delicious pumpkin pie and is then topped with my favorite pecan pie recipe!  The result is the perfect ending to any meal!!

Keep in mind this is a large recipe and makes two deep dish pies!

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Pecan Pumpkin Pie!  Delicious pumpkin pie with a pecan pie topping!

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Pecan Pumpkin Pie

Rating: 51

Pecan Pumpkin Pie

Ingredients

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  • 2 deep dish pie shells, unbaked
  • 15 oz canned pumpkin
  • 3 egg yolks
  • 1 whole egg
  • 1 can sweetened condensed milk (14oz)
  • 1 teaspoon pumpkin pie spice
  • 1 1/3 cup brown sugar
  • 2/3 cup melted butter
  • 2 eggs
  • 2 egg yolks
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine pumpkin, 3 egg yolks, 1 egg, sweetened condensed milk and pumpkin pie spice.
  3. In a separate bowl, combine brown sugar, melted butter, 2 eggs, 2 egg yolks, flour, vanilla and pecans. Set aside.
  4. Divide the pumpkin mixture evenly between the two pie shells and place in the oven for 15 minutes.
  5. Remove from the oven and gently spoon the pecan filling over top of the pumpkin (do not pour it) dividing between the two pies.
  6. Cover the edges of the crust with foil or a pie crust shield. Reduce heat to 350 degrees and cook an additional 35-40 minutes or until set. Cool completely and top with whipped cream.
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healthy halloween snacks

8 Healthy Halloween Snacks for Kids!

healthy halloween snacks

8 Healthy Halloween Snacks for Kids!

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Halloween is the season of endless candy!  Candy corn,  candy bars and so many other sugary treats.

Here is a list of yummy and fun Halloween Treats that are healthy!  It’s a great time to let kids know that while treats and candy are great, good food can be fun too!  Read below for some great ideas!

Do you have any special Halloween or fall snacks you like to prepare?  Add your own great tips in the comments below!

1.  Banana Ghosts:  Half of a banana decorated with chocolate chips, edible google eyes or a little frosting makes for a cute and healthy treat!8 Healthy Halloween Snacks for Kids

2.  Orange Pumpkins:  Little mandarins or clementines are easily turned into cute little pumpkins with just a simple stalk of celery poked in the top!

3. Cheese String Fingers:  You can whip up these adorable witches finger cheese snacks in just seconds!  Love these!

4. Apple Monster Mouths:  Cut an apple into quarters, remove the seeds and remove a wedge from each.  Fill the mouth with peanut butter and yogurt covered raisins or almonds.

5. Roasted Pumpkin Seeds:  For older kids, roasted pumpkin seeds are a deliciously healthy snack!  To roast your own pumpkin seeds, preheat the oven to 300 degrees.  Wash your seeds removing any pumpkin pulp, toss with a little bit of olive oil and a pinch of salt.  Bake 45 minutes.

6.  Pumpkin Pie Dip:  This is a delicious dip for fruit or graham crackers…  and pumpkin is full of fiber and vitamins!  Pumpkin Pie Dip recipe here!

7.  Spider Deviled Eggs:  Make a traditional deviled egg.  Chop a black olive in half.  The first half will be the body. Slice legs out of the other half.

8.  Witches Brooms Cheese & Pretzels:   Here’s another adorable idea!  Pretzels & string cheese make a yummy little witches broom snack!  Fun for any age!

 More Halloween Tips & Ideas


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Delicious and quick!  Pizza twists are a favorite afterschool snack around our house!

Easy Pizza Twists

Pizza Twists...  this yummy snack is ready in just minutes!

Easy Pizza Twists

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 Who doesn’t love pizza?  Ooey gooey cheese, zesty sauce with a soft crispy crust…  it’s definitely a favorite around here!

This is a super quick version of pizza, perfect for a weekend snack for the kiddos (or the grown ups!).  These pizza twists take just a few minutes to whip up and even less time to be gobbled up!

I’ve added pepperoni to this recipe… you can add whatever toppings you like.  If you are using toppings that contain more water (such as mushrooms) be sure to cook them first so your twists don’t get soggy!

Delicious and quick!  Pizza twists are a favorite afterschool snack around our house!More Pizza & Pasta recipes 

Easy Pizza Twists

Rating: 51

Easy Pizza Twists

Ingredients

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  • 1 roll refrigerated Pizza Dough
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup pepperoni, cut in half
  • 2 tablespoons melted butter
  • 1/2 teaspoon oregano
  • 1/2 teaspoon parsley
  • 1/2 teaspoon garlic powder
  • 1 tablespoon parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Unroll pizza dough and cut into rectangles about 2" wide by 5" long.
  3. Sprinkle oregano and parsley over each rectangle, divide cheese and pepperoni over all rectangles. Gently twist each rectangle pinching the ends.
  4. Place on a parchment paper lined pan, brush with melted butter and sprinkle parmesan on top.
  5. Bake 15-18 minutes or until lightly browned. Serve with warm tomato or pizza sauce for dipping.
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Slow Cooker Shredded Beef (Perfect for Tacos or Enchiladas!)

 

Slow Cooker Shredded Beef!  Perfect for tacos, enchiladas and more!

 Slow Cooker Shredded Beef (Perfect for Tacos or Enchiladas!)

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This is a delicious way to make beef for tacos (soft or crunchy) or even enchiladas!  If I am lucky enough to have leftovers, I usually make quesadillas for lunch the next day!

Quesadillas are super easy, place a tortilla in a nonstick pan (I don’t even add oil to mine) and top with a little cheese, some meat filling and your favorite veggies. Fold in half and cook until crisped…  flip and crisp the other side!  Easy and amazing!

Don’t skip out on browning the roast first, this adds delicious flavor!  Once cooked, I find the easiest way to strain and skim the liquid is to pour it out of the slow cooker into my gravy separator.  This separates the peppers & onions and allows all of the fat to easily be removed.

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Slow Cooker Shredded Beef (Perfect for Tacos or Enchiladas!)

Rating: 51

Slow Cooker Shredded Beef (Perfect for Tacos or Enchiladas!)

Ingredients

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  • 1 can (28 oz) enchilada sauce
  • 1 large onion, diced
  • 1 jalapeño pepper, seeded and chopped (optional)
  • 2 cloves garlic, sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 3-4 lbs chuck roast

Instructions

  1. Rub the beef with cumin and chili powder. Brown on all sides in a medium-hot non-stick pan.
  2. Place the onions and jalapeno into the slow cooker. Add the roast. Pour enchilada sauce over top.
  3. Cook on low 8-10 hours. Remove the beef to a large platter. Using 2 forks, shred the beef disposing of any fat.
  4. Skim any fat off the remaining liquid. Remove the onions and peppers and all except approx. 1 cup from the slow cooker. Add the shredded beef to the sauce in the slow cooker and stir. Add the reserved liquid until you reach the desired consistency.
  5. (You can serve the onions/peppers on the side if desired)
  6. Serve in tacos or use in enchiladas.
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Cabbage Roll Soup!

Cabbage Roll Soup

Cabbage Roll Soup! A delicious and hearty soup, perfect for a cool evening!

Cabbage Roll Soup

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I love cabbage rolls and there are so many great ways to make them quickly including Cabbage Roll Casserole (which can also be made in the slow cooker)!

This is another fast and simple way to serve up cabbage rolls!  Just brown your meat, throw everything in the pot and let simmer (slow cooker recipe coming soon!)!  The result is a rich and hearty soup perfect for a winter or fall evening!  This soup comes out very thick, almost stew-like, if you prefer a more soupy consistency, you can add more broth.

We serve this up with a side of warm bread and a tossed salad for a quick weeknight meal!  Like most soups and stews, the leftovers (should you be lucky enough to have any!) are amazing!

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Cabbage Roll Soup

Rating: 51

Cabbage Roll Soup

Ingredients

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  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef
  • 1/2 lb lean ground pork
  • 3/4 cup uncooked long grain rice
  • 1 medium head cabbage, chopped (core removed)
  • 3 tablespoons flour
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 1/2 cups V8 or other vegetable juice
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • salt and pepper, to taste

Instructions

  1. In a large pot, brown onion, garlic, pork and beef. Drain any fat.
  2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes). Sprinkle flour into cabbage mixture and cook an additional 2 minutes.
  3. Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
  4. Remove bay leaf and serve.

Notes

If you prefer a thinner soup, add more beef broth to reach desired consistency once rice is cooked.

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How to make savory edible eyeballs

How to make edible eyeballs! (Savory!)

How to make savory edible eyeballs

How to make edible eyeballs!  (Savory!)

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Adding eyeballs to any meal makes it fun!  Cream cheese on crackers…  soup…  stew…  casserole.  What kid (or grown up) wouldn’t love eyeballs in their dinner?

Most edible eyeballs are made of sugar, which is PERFECT for dessert.  But what about when you want your pizza peeking back at you?

These little eyes are super easy to make with just 2 ingredients!

I used these cute little eyeballs on my Meatball Mummies!

How to make edible eyeballs

How to make edible eyeballs

Ingredients

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  • Mozzarella or monterey jack cheese
  • Black olives, zucchini or eggplant
  • 1 large straw (I use smoothie straws)
  • 1 regular straw

Instructions

  1. Cut slices of cheese as thick as you want your eyeballs to be.
  2. If using the zucchini or eggplant, cut off a piece of the skin approximately the same thickness as your cheese. If using olives, cut off the sides so they can lay flat as in the photo above.
  3. Using the large straw (mine is yellow), cut large circles out of the cheese. Cut the centers out of your circles using the small straw (the blue straw).
  4. Using the small straw, cut pieces out of your dark veggie. Pop the little pieces of olive into the cheese circle (it will fit perfectly).
  5. Voila.. edible eyeballs!
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Glazed Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies

Glazed Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies

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If you’ve never had a pumpkin cookie before, you’re missing out!  They are truly delicious!

Pumpkin cookies tend to be much softer, almost cake-like in texture…  and the pumpkin makes them so moist and delicious!

I’ve been making these cookies for years, my girls love them!  You can use milk or semi-sweet chocolate chips.

More dessert recipes here 

Chocolate Chip Pumpkin Cookies

Rating: 51

Yield: 36 cookies

Chocolate Chip Pumpkin Cookies

Ingredients

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  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 2 cups chocolate chips
  • Glaze (optional)
  • 1 cup powdered sugar
  • 2 teaspoons milk
  • 2 teaspoons melted butter
  • 1 tablespoon pure maple syrup

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine flour, baking powder, baking soda, salt, cinnamon and spice. Set aside.
  3. Cream butter and both sugars with a mixer until light and fluffy. Mix in egg.
  4. Alternately add dry ingredients and pumpkin just until combined (do not overmix). Fold in chocolate chips.
  5. Drop large tablespoons onto a parchment lined pan and bake 13-16 minutes.
  6. Cool on a wire rack.
  7. Glaze
  8. Combine all glaze ingredients until smooth. Place in a small Ziploc bag and snip off a tiny piece of the corner. Drizzle over cooled cookies.
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Broccoli Cheddar Chicken Lasagna!

Broccoli Cheddar Chicken Lasagna!  This is THE BEST lasagna recipe.. honestly, when I make it I end up eating it for breakfast if there's any left!

Broccoli Cheddar Chicken Lasagna!

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Creamy Broccoli Cheddar Chicken Lasagna!  This is THE BEST lasagna recipe.. honestly, when I make it I end up eating it for breakfast if there’s any left!

This meal takes a few steps to put together but it’s easily worth every second!

I usually serve this with a side salad and some fresh bread … and it lasts us 2 dinners (a family of 6)… so it’s great!

More pasta recipes 

Broccoli Cheddar Chicken Lasagna!

Rating: 51

Broccoli Cheddar Chicken Lasagna!

A creamy and delicious cheddar broccoli lasagna with chicken! This is irresistible!

Ingredients

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  • 2 cups cold milk
  • 2 tablespoons flour
  • 2 teaspoon olive oil
  • 2 cloves garlic
  • 1/3 cup light cream cheese (not fat free)
  • 2/3 cup fresh parmesan cheese, shredded
  • 1 1/4 cup cottage cheese
  • 1 teaspoon italian seasoning
  • 1 teaspoon parsley
  • 1 egg
  • 12 lasagna noodles
  • 3 cups cheddar cheese, divided
  • 1/2 cup mozzarella cheese
  • 2 cups chopped carrots
  • 5 cups chopped broccoli
  • 2 cups cooked chicken

Instructions

  1. Preheat oven to 375 degrees.
  2. Heat olive oil over medium heat in a pan, add garlic and stir until fragrant.
  3. In a large bowl, whisk together cold milk and flour until flour is dissolved. Add to pan and continue whisking over medium heat until thickened, about 3-4 minutes.
  4. Once thick and bubbly, remove pan from heat and stir in cream cheese, salt & parmesan cheese until smooth. Set aside to cool.
  5. Cook lasagna noodles el dente according to package directions. Cook carrots and broccoli in boiling water about 2 minutes or just until very slightly cooked and bright green (do not over cook). Drain and run under cold water.
  6. Place cooled parmesan sauce into a large bowl. Add seasonings, cottage cheese, egg and 2 cups cheddar cheese. Stir until combined and remove 1 cup of the mixture to set aside.
  7. Stir chicken, carrots and broccoli into the remaining parmesan mixture.
  8. Lay 4 lasagna noodles in a 9x13 pan. Add 1/2 of the broccoli mixture. Add 4 more noodles and remaining broccoli. Top with the last 4 noodles and reserved sauce.
  9. Bake covered 45 minutes. Remove foil, add remaining cheeses and bake an additional 15 minutes.
  10. Let stand 10 minutes before serving.
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Pumpkin brownies featured

Fudgy Pumpkin Brownies with 2 Ingredients!

Fudgy Pumpkin Brownies!  These brownies are easy and super delicious!  Just TWO ingredients in the brownie mix!

Fudgy Pumpkin Brownies with 2 Ingredients!

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These brownies are ridiculous for 3 reasons!

1. They are SO simple to make, like I’m talking about 3 minutes prep…  the oven won’t even be preheated by the time these babies are ready to bake!

2. They are insanely good…  ridiculously gooey, moist and fudgy.  (Less cake-y more fudgy.. did I mention fudgy?)

3. Pumpkin is a veggie so these contain secret veggies and your kids will be scarfing these down like no tomorrow.

You can use pretty much any type of brownie mix (9×13 pan size) for these (even the low fat works making for a light treat!).  When purchasing the canned pumpkin… be sure it’s just pumpkin and not pumpkin pie filling.  They are both canned but they are different!

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Fudgy Pumpkin Brownies with 2 Ingredients!

Rating: 51

Fudgy Pumpkin Brownies with 2 Ingredients!

Ingredients

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  • 1 box brownie mix (19.5 oz)
  • 1 can pumpkin (15 oz)
  • Optional
  • Cream cheese frosting or whipped topping

Instructions

  1. Preheat oven to 350 degrees. Grease the bottom of a 9x13 pan.
  2. In a bowl, combine brownie mix and pumpkin. Stir until well combined. Spread mixture evenly into prepared pan.
  3. Bake for 25-30 minutes or just until set. Do not over bake.
  4. Top with your favorite cream cheese frosting or whipped topping.
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http://www.spendwithpennies.com/fudgy-pumpkin-brownies-2-ingredients/

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Sausage & Roasted Pepper Linguine!  This is super delicious!

Italian Sausage Linguine with Roasted Tomato Sauce

Italian Sausage Linguine... this is pretty much the best pasta dish ever!

This delicious Italian Sausage Linguine is one of my all time favorite pasta recipes!  The extra step of roasting the fresh tomatoes and peppers just takes the flavors to a new level!  It’s hard to believe that it’s so easy to make an amazing restaurant quality dish at home!

Italian Sausage Linguine with Roasted Tomato Sauce

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Sausage & Roasted Pepper Linguine

Rating: 51

Yield: 8 servings

Sausage & Roasted Pepper Linguine

Ingredients

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  • 1 lb italian sausage (hot or mild), casings removed
  • 1 onion, slivered
  • 3 cloves garlic, minced
  • 1 can (28 oz) diced tomatoes
  • 1 cup canned crushed tomatoes
  • 1 tablespoon tomato paste
  • 3 fresh tomatoes, diced
  • 2 red peppers, seeded and diced
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon black pepper
  • salt to taste
  • 1 teaspoon italian seasoning
  • 1/4 cup fresh parsley
  • 2 tablespoons fresh basil (or to taste)
  • 1/4 cup fresh shredded parmesan cheese
  • 12 oz linguine

Instructions

  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine red peppers, fresh tomatoes, olive oil and italian seasoning.
  3. Place on a foil lined pan and roast 10 minutes, stir and roast an additional 15 minutes or until edges are slightly charred.
  4. Combine italian sausage, onion and garlic in a large pan. Cook until sausage is cooked through. Drain any fat.
  5. Stir in diced tomatoes (undrained), crushed tomatoes and tomato paste. Let simmer uncovered about 10 minutes or until slightly thickened. Add in roasted tomatoes & peppers and parmesan cheese. Remove from heat, season with salt and pepper to taste and cover.
  6. Cook linguine al dente according to package directions. Drain, toss with sauce and parsley.
  7. Top with fresh basil and additional parmesan cheese if desired.
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Crab Rangoon Dip (with wonton chips!).  This is probably the best dip on the whole planet!

Crab Rangoon Dip with Wonton Chips!

Crab Rangoon Dip (with wonton chips!).  This is probably the best dip on the whole planet!

Crab Rangoon Dip with Wonton Chips!

Crab Rangoon has always been one of my favorite appetizers!  Crispy and delicious on the outside with a creamy cheesy crab filling… what’s not to love?

I have made Crab Rangoon before, and while they’re easy to make, they do take some time!  This dip comes together super quick and is always one of the first things gone!!

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Crab Rangoon Dip with Wonton Chips!

Rating: 51

Crab Rangoon Dip with Wonton Chips!

Ingredients

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  • 8 oz cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup fresh parmesan cheese
  • 2 cans (6 oz) crab meat, drained
  • 1 cup mozzarella cheese, divided
  • 2 tablespoons fresh chives
  • 1 clove garlic
  • 1/2 teaspoon pepper
  • Wonton Chips
  • 1 package wonton wrappers
  • cooking spray
  • Garnish
  • 1 tablespoon fresh chives (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut wontons in diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan.
  3. Bake 7-8 minutes or until brown and crispy, set aside.
  4. Combine all dip ingredients in a casserole dish reserving 1/2 cup mozzarella cheese for topping.
  5. Top with remaining cheese. Bake 25 minutes or until hot and bubbly. Garnish with remaining chives if desired and serve with wonton chips.
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How to Make Brown Sugar!  2 Ingredients and 2 minutes!

How to Make Homemade Brown Sugar (2 Ingredients!!)

How to Make Brown Sugar!  2 Ingredients and 2 minutes!

How to Make Your Own Brown Sugar

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Oh no!!  Did you run out of brown sugar in the middle of a recipe? Don’t worry, it’s super easy to make your own brown sugar!  It is not a complicated or confusing process and only requires less than 3 minutes and just 2 ingredients.  Who’da thunk?

This recipe makes 1 cup brown sugar and uses one tablespoon of molasses for each cup of white sugar.  You can you can adjust the amount of molasses in order to control how dark or light the brown sugar will be.

More tips here

 

How to Make Homemade Brown Sugar (2 Ingredients!!)

Prep Time: 2 minutes

How to Make Homemade Brown Sugar (2 Ingredients!!)

Ingredients

Instructions

  1. Combine sugar and molasses in a large bowl and mix with a wooden spoon until the molasses is completely incorporated.
  2. To make a darker brown sugar, continue to add more molasses.
  3. Store it in an airtight container like a Tupperware container or a gallon bag to keep it fresh. If it does harden, add a bit of moisture by setting a moist paper towel on top of the container and then microwave it quickly.
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Herb Oven Roasted Potatoes!  These are one of my stand by side dishes!  Tastes great, super easy to prep and everyone loves 'em!

Simple Herb Oven Roasted Potatoes… My Standby Side Dish!

Herb Oven Roasted Potatoes!  These are one of my stand by side dishes!  Tastes great, super easy to prep and everyone loves 'em!

Simple Herb Oven Roasted Potatoes…  My Standby Side Dish! 

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 This is a very simple but delicious side dish that goes with pretty much any meat!  You can easily vary the seasonings to fit with your meal!

The soaking of the potatoes makes them very light and fluffy inside… but make sure they are dry before you add the olive oil so they roast instead of steam!!

This recipe calls for dried herbs but if you have fresh on hand, by all means, chop those up and add them in!  Enjoy!

Note:  Photo updated 8/31/14…  same delicious standby recipe..  new photo!  I’m still working on my photography skills and this one definitely needed some updating!  :)  Original photo at the end of the post!

 

Simple Oven Roasted Potatoes

Simple Oven Roasted Potatoes

Ingredients

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  • 2 lbs red or yellow skinned potatoes
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 teaspoon each dried parsley, rosemary, black pepper
  • coarse salt to taste

Instructions

  1. Preheat oven to 400
  2. Scrub potatoes (do not peel them)
  3. Slice into even sized cubes about 1”
  4. If time allows, soak potatoes in cold water for 1 hour. (This removes starch and makes for a fluffier potato)
  5. (Drain and dry potatoes)
  6. Toss potatoes, olive oil, garlic and seasonings
  7. Place on a baking sheet lined with parchment paper
  8. Bake for 30-35 minutes until browned and tender
  9. Serve with sour cream and fresh chopped green onions
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This is my *gasp* original photo of this recipe!

simple oven roasted potatoes


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Easy Apple Pie Cinnamon Rolls! These start with frozen bread dough and end with a heavenly dish!

Easy Apple Pie Cinnamon Rolls

Easy Apple Pie Cinnamon Rolls! These start with frozen bread dough and end with a heavenly dish!

Easy Apple Pie Cinnamon Rolls

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If you’ve followed my blog for any amount of time, you will know that I love to incorporate Apple Pie into pretty much EVERYTHING!  I have tons of amazing apple pie recipes…  here are just a few of my favorites!

Apple Pie Tacos * Baked Apple Pie Roll UpsApple Pie Egg Rolls *  

*2 Ingredient Apple Pie Dumplings * Warm Apple Pie Bread

All of these amazing recipes can start with canned apple pie filling although I’ve recently added a recipe for an incredible Stove Top Apple Pie filling that tastes incredible and is very easy!  Speaking of easy, you’re going to love this delicious recipe…  it’s ridiculously easy!

Stove Top Apple Pie filling recipe 

You start out with a loaf of frozen bread dough and in no time at all you are pulling this heavenly dish out of the oven.  I literally could not stop eating them…  I had to take the second pan over to the neighbors or I would’ve devoured that pan too!

Easy Apple Pie Cinnamon Rolls

Easy Apple Pie Cinnamon Rolls

Ingredients

Instructions

  1. Trace a 9" round pan onto parchment paper and cut out 2 circles. Grease the sides & bottom of two 9" round pans and place the parchment paper in the bottom. Set aside.
  2. On a floured surface, roll out bread dough into an 18"x9" rectangle.
  3. In a small bowl combine brown sugar, cinnamon, flour and butter. Sprinkle over rolled dough. Top with apple filling.
  4. Roll the dough into a log (it should be 18" long). Slice into 16 pieces. Place 8 rolls in each pan and cover with parchment paper and a dish towel. Place in a warm area to rise (about 35 minutes).
  5. Once risen, preheat oven to 350 degrees. Bake 20-23 minutes or until golden.
  6. Let cool in the pan about 2 minutes. Run a knife around the edges and invert onto a plate.
  7. In a small ziploc bag, mix the glaze ingredients together. Snip off the corner and drizzle over top.
  8. Serve warm.
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Perfectly Roasted Peppers!

How to make perfectly roasted peppers!

Perfectly Roasted Peppers!

How to make perfectly roasted peppers!

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Roasted peppers are delicious and super easy to make!  Roasting peppers creates a delicious flavor which adds a sweet smokiness to dishes!  Both sweet bell peppers (known as capsicum in Australia and other areas of the world) and hot peppers can be roasted.

I love them on sandwiches and in salads…  they are perfect to add to pretty much any dish!

These peppers can be cooked on the grill, broiled in the oven or even cooked on the gas stove!  (All 3 methods are included below!)

These peppers taste amazing!  I’ve used this method on jalapeños and added them to my Jalapeño Popper Dip..  which is already out of this world.. these made it ridiculously irresistible!  If you take it anywhere at all, be sure to pack along copies of the recipe because people will be asking for it!

Jalapeño Popper Dip Recipe

 

How to make perfectly roasted peppers!

Ingredients:

      • Peppers (any variety)
      • Oil (olive or vegetable)

Directions:

1.  Wash and dry the peppers. Brush the outside with oil.

2.  Turn your grill or broil onto high.  If using a gas stove, turn the element onto medium-high.

How to make perfectly roasted peppers 2

3.  Begin roasting your peppers, turning until all sides are charred and black.  This will take about 15 minutes.

4.  Once roasted, remove from the heat and immediately seal in a paper bag.  Leave for 5-8 minutes.

Making perfectly roasted peppers!  3

5.  Remove from the paper bag and the charred skin will just slide right off.  (I use a paper towel to rub it off).

6.  Gently cut the pepper open, removing the seeds and core.  Slice or dice as required.

7.  Store in the fridge up to 3 days.

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Perfectly Roasted Peppers

How to make perfectly roasted peppers!

Rating: 51

Ingredients

Instructions

  1. Wash and dry the peppers. Brush the outside with oil.
  2. Turn your grill or broil onto high. If using a gas stove, turn the element onto medium-high.
  3. Begin roasting your peppers, turning until all sides are charred and black. This will take about 15 minutes.
  4. Once roasted, remove from the heat and immediately seal in a paper bag. Leave for 5-8 minutes.
  5. Remove from the paper bag and the charred skin will just slide right off. (I use a paper towel to rub it off).
  6. Gently cut the pepper open, removing the seeds and core. Slice or dice as required.
  7. Store in the fridge up to 3 days.
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Condensed Milk Caramel! This stuff is not only ridiculously easy, it is super deliciously addictive!

Sweetened Condensed Milk Caramel! (Crock pot or stove top)

Sweetened Condensed Milk Caramel! This stuff is not only ridiculously easy, it is super deliciously addictive!

Sweetened Condensed Milk Caramel!  (Crock pot or stove top) 

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Ok, ok I know… its not officially CARAMEL.. maybe a dulce de leche.. but it is dang delicious!  Sweetened Condensed Milk cooked either stovetop or in the slow cooker creates a deliciously rich caramel sauce!

The best part is this recipe has ONE ingredient! Just one!  Easy huh?  I personally LOVE sweetened condensed milk in any dessert and this has to be one of my favorites!

This recipe makes one easy can of caramel… but here’s my trick…  I do 2 or 3 at the same time.  It doesn’t take any longer to stick an extra can in the pot and you can store it in your cupboard for a long time (not that it will last or anything).

Note:  It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!

Those of you that do not want to cook the caramel directly in the can, Eagle Brand has directions to make it out of the can, either method will give you the same results.

More dessert recipes here 

Sweetened Condensed Milk Caramel!

Rating: 51

Sweetened Condensed Milk Caramel!

Ingredients

Instructions

    Stove Top
    Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!
  1. Remove the label from the can.
  2. Place the unopened can on it's side in a large pot and fill with water so the water is 1" above the can.
  3. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.
  4. Remove from heat and let cool before opening.
  5. Slow Cooker
  6. Place unopened can in slow cooker on it's side.
  7. Fill slow cooker with water so the entire can is submerged. Cook on low 8-10 hours.
  8. Cool before opening.
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Crispy Avocado Wontons!  Delicious crispy wonton shells filling with a fresh avocado mixture! Love these!

Crispy Avocado Wontons!

Crispy Avocado Wontons!  Delicious crispy wonton shells filled with a fresh avocado mixture!

Crispy Avocado Wontons!  

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These are super yummy and easy to make!

If you’re a fan of avocado egg rolls found at restaurants these days, you’re going to love these crispy little bundles!

Fresh avocado is diced and tossed with lime and other great flavors to create the delicious filling in these!  Wrap them in wonton wrappers (about 3″x3″) and fry until crisp!  Wonton wrappers can be found in most grocery stores (although Walmart does not typically have them).  Check in the deli or near the tofu/soy products.  If you don’t see them there, it’s a good idea to ask because they sometimes hide in unusual places!

Crispy Avocado Wontons!  Delicious crispy wonton shells filling with a fresh avocado mixture! Love these!

 

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Crispy Avocado Wontons!

Rating: 51

Crispy Avocado Wontons!

Ingredients

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  • 12 wonton wrappers
  • 1 large avocado, diced
  • 2 teaspoons lime juice
  • 2 tablespoons sundried tomato, diced
  • 1 tablespoon minced red onion
  • 1/2 tablespoon minced cilantro
  • oil for frying
  • Cilantro Dipping Sauce
  • 2 tablespoons cream cheese
  • 3 tablespoons sour cream
  • 1/4 teaspoon garlic powder
  • 1/2 tablespoon cilantro (or to taste)
  • 1/2 teaspoon lime juice
  • salt & pepper to taste

Instructions

    Dipping sauce
  1. Combine all ingredients in a small blender & process until smooth. Set aside.
  2. Avocado Wontons
  3. Preheat about 1/2" vegetable oil in a pan.
  4. Combine diced avocado & lime juice. Toss with sundried tomatoes, onion and cilantro.
  5. Working with one at a time, place about 1 tablespoon of filling on each wonton wrapper. Dip your finger in water and run it along the edges of the wrapper. Fold diagonally and seal shut by pinching the edges.
  6. Test the oil with a small piece of wonton wrapper. When added it should float and bubble.
  7. Once hot enough, add filled wontons a few at a time. Cook about 2 minutes per side or until browned and crispy. Drain on paper towels and serve hot.
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Stovetop Apple Pie Filling!  This recipe replaces 1 can of store bought apple pie filling!

Apple Pie Filling Recipe! (Made on the stovetop!)

Easy Apple Pie Filling on the stove top!  This apple pie recipe replaces the usual canned apple pie filling and tastes so much better!

Quick Stovetop Apple Pie Filling!

Have been looking for a delicious and easy apple pie filling recipe?  And better yet, quick and easy?

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I looooove apple pie filling!  I also have a lot of recipes calling for canned apple pie filling..  and it’s kind of expensive…  not to mention, homemade always tastes 1000x better!  This has to be one of my FAVORITES and if you’ve been looking for an easy Apple Pie Filling recipe.. you’ve found it!!

This recipe makes 1 can of apple pie filling and takes just about 10 minutes.  It’s much better than the store bought and quick and easy!  Choose a variety of apples that holds up well to cooking such as Granny Smith! We love this on it’s own or served over ice cream but this easy apple pie filling works perfectly in the recipes below!

 Apple Pie Egg Rolls!!  If you like the OLD McDonald's apple pies (the fried ones!) you will LOVE these!!!

Apple Pie Egg Rolls!! If you like the OLD McDonald’s apple pies (the fried ones!) you will LOVE these!!!

apple pie tacos

Crispy Cinnamon Sugar Shells filled with Warm Apple Pie Filling!

Baked Apple Pie Roll Ups from www.spendwithpennies.com #dessert #apple #applepie

Easy baked apple pie roll ups rolled in cinnamon sugar and served warm!

2 Ingredient Apple Pie Dumplings!  This is the easiest dessert to put together!

2 Ingredient Apple Pie Dumplings! This is the easiest dessert to put together!

Quick Stovetop Apple Pie Filling!

Prep Time: 5 minutes

Cook Time: 7 minutes

Quick Stovetop Apple Pie Filling!

This easy recipe replaces 1 can of store bought apple pie filling!

Ingredients

  • 4 medium apples
  • 3 tablespoons water
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/3 cup sugar
  • 1 tablespoon + 1 teaspoon cornstarch
  • 2 tablespoons water

Instructions

  1. Peel, core and slice apples.
  2. Melt butter and cinnamon over medium heat. Stir in apples, sugar & 3 tablespoons water.
  3. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
  4. In a small dish combine cornstarch and water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool.

Notes

Some apples are juicier than others. If you would like your filling thicker, combine 1 tablespoon cornstarch with 1 tablespoon water. Add a little at a time while the mixture is boiling until you reach desired consistency.

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http://www.spendwithpennies.com/quick-stovetop-apple-pie-filling/

I’ve tried many apple pie filling recipes…  and this is definitely one of our favorites!  I hope you enjoy it as much as we did!

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Stovetop Hashbrown Casserole!  A fast and deliciously cheesy hashbrown casserole.. no oven required!!  The whole family loves this!

Stove Top Hashbrown Casserole

Stovetop Hashbrown Casserole!  A fast and deliciously cheesy hashbrown casserole.. no oven required!!  The whole family loves this!

Stove Top Hashbrown Casserole

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We love this delicious cheesy stove top casserole!  The great part is that it’s quick to make and I don’t have to use the oven!

I usually use a sharp cheddar for this recipe but really, any type of cheese would work!  This makes a great side dish for dinner or breakfast! Depending on the brand of hashbrowns, your potatoes may soak in more of the milk mixture.  If this happens, just add a little extra milk to get the desired creamy consistency!

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Stove Top Hashbrown Casserole

Stove Top Hashbrown Casserole

Ingredients

  • 2 tablespoons olive oil
  • 6 cups frozen diced hash brown potatoes
  • 1/2 onion, diced
  • 2 cloves fresh garlic, minced
  • 1 1/2 teaspoons fresh parsley, chopped
  • 1/2 teaspoon dry mustard
  • salt & pepper to taste
  • 1 1/2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup sour cream
  • 2 cups sharp cheddar, divided

Instructions

  1. Heat olive oil in a large pan over medium high heat.
  2. Add hash browns, onion and garlic. Stir occasionally until onion is soft and hash browns are defrosted and slightly browned.
  3. Add in flour, dry mustard, parsley, salt & pepper. Cook 2 more minutes.
  4. Pour in milk and stir until thickened. Add sour cream and stir just until hot (do not boil or the sour cream may curdle). Remove from heat and stir in 1 cup of cheddar cheese just until melted.
  5. Top with remaining cheese. To melt cheese either cover with a lid for 3-4 minutes or broil for 2-3 minutes.
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Fresh Raspberry Yogurt Pie!  This is an amazing dessert for a warm summer evening!

Fresh Raspberry Yogurt Pie

 

Fresh Raspberry Yogurt Pie!  This is an amazing dessert for a warm summer evening!

Fresh Raspberry Yogurt Pie

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This pie is amazing!  It’s amazing because it’s easy and also because it’s delicious!!  But there’s another reason it’s amazing….

A funny thing happened…  my husband told me I’d better get out and pick the raspberries, they were done growing.  I was thinking of a few recipe ideas …  (raspberry chocolate bread anyone?) when reader Nancy sent me a message telling me about one of her family favorites!  It sounded wonderful and I knew I could put my own twist on it with my fresh raspberries!

This particular pie is my own version of a pie Nancy’s grandmother used to make in the days before she even had a refrigerator or flavored yogurt!!

I do have to say, serving this pie frozen was a special treat on a hot summer’s eve but even defrosted it was totally irresistible.  I’ve been told it is also incredible with strawberries or cherries.

Repin it here 

Fresh Raspberry Yogurt Pie

Fresh Raspberry Yogurt Pie

Ingredients

  • 2 cups fresh raspberries, divided
  • 3 tablespoons sugar
  • 1 1/2 cups vanilla greek yogurt
  • 3 cups cool whip
  • 1 graham crust

Instructions

  1. Combine 1 1/2 cups raspberries & sugar. Slightly mash (you want the raspberries broken but not smashed).
  2. In a large bowl, fold together raspberries, cool whip and yogurt. Heap into the pie crust.
  3. Freeze for 4 hours or overnight. Remove from freezer 20-25 minutes before serving.
  4. Top with fresh raspberries & serve.
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Screen Shot 2014-08-15 at 9.19.03 AM

S’mores Pie (No Bake)

S'mores Pie!  Yummy graham crust filled with a rich chocolate filling topped with toasty marshmallows!

Who doesn’t love S’mores?  This easy no bake pie is delicious and doesn’t take long to put together!

The filling is pretty quick to make and tastes fantastic!  If you are really in a rush, you could easily substitute it for a boxed pudding filling but it really is worth the few extra minutes to make it yourself.  When toasting the marshmallows, keep a very close eye on them because as we all know they can burn pretty quickly!

Be sure to check out my S’mores Dip recipe for another yummy no bake dessert idea!

smores dip 1

S’mores Dip! No bake… perfect for a dessert or snack!

 

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S’mores Pie (No Bake)

S’mores Pie (No Bake)

Ingredients

  • 1 premade graham crust
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1/3 cup + 1 tablespoon cornstarch
  • 3 cups milk
  • 1 teaspoon vanilla
  • 3 tablespoons butter
  • 1 1/2 cups marshmallows

Instructions

  1. In a medium sauce pan combine cocoa powder, sugar and constarch. Add in milk and vanilla. Bring to a boil over medium heat. Let boil 1 minute.
  2. Remove from heat and add butter.
  3. Pour into prepared crust and cool 3 hours or overnight.
  4. Top with marshmallows. Place pie on the lowest rack in the oven and turn the broil on. Broil just until marshmallows brown.
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Asian Sloppy Joes!  An amazing twist on a typical sloppy joe!

Asian Sloppy Joes

Asian Sloppy Joes!  These are delicious!

Asian Sloppy Joes!

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This is a delicious and unique twist on traditional sloppy joes!  Lean ground pork is cooked up with a wonderful Asian inspired sauce and piled high on soft rolls!

I add fresh coleslaw mix and bean sprouts to mine but these yummy sammies taste great topped  with any fresh crispy veggie including julienned cucumbers, shredded carrots or napa cabbage!

If you are not familiar with hoisin sauce, it is a sweet delicious asian barbecue sauce.  I personally love it for all kinds of things including marinating chicken!

Asian Sloppy Joes!  An amazing twist on a typical sloppy joe!

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Asian Sloppy Joes

Rating: 51

Yield: 8 servings

Serving Size: 1 sloppy joe

Asian Sloppy Joes

A deliciously unique twist on traditional sloppy joes!

Ingredients

  • 1 pound lean ground pork
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon shredded fresh ginger
  • 1 red or yellow bell pepper, diced
  • 1 can sliced water chestnuts
  • 2 cups bean sprouts
  • 2 cups fresh coleslaw mix or shredded cabbage
  • sesame seeds & slice scallions for garnish
  • 8 large rolls
  • Sauce
  • 1 clove garlic, minced
  • 1 teaspoon shredded fresh ginger
  • 1/2 teaspoon sriracha sauce
  • 1 cup low sodium chicken broth
  • 1 1/2 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon cornstarch

Instructions

  1. Combine sauce ingredients in a bowl and set aside.
  2. In a large pan brown ground pork, onion, garlic and ginger. Drain any fat.
  3. Coarsely chop water chestnuts and add to the pork mixture along with peppers. Cook over medium high about 2 minutes. Give the sauce ingredients a quick stir and add to the pork mixture. Bring to a boil and reduce heat to medium. Let bubble 7-9 minutes or until thickened.
  4. To serve, place 1/8 of the cabbage/coleslaw & bean sprouts on each roll. Top with the pork mixture and garnish with sliced scallions and sesame seeds.
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How to make perfectly fluffy rice every time!

How to Make Perfectly Fluffy Rice!

How to make perfectly fluffy rice every time!

How to Make Perfectly Fluffy Rice!

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Add your own great tips in the comments below!

I love rice as a side or with a stir fry…  and as a little girl, one of my favorite desserts that my mom used to make was rice with butter, cinnamon and sugar.    Just regular rice served hot with a blob of butter on top and sprinkled with cinnamon sugar.  Before you say eww, try it!  Delish!

Rice is generally pretty easy to cook but it can sometimes end up globby and sticky which (unless you’re making sushi) you don’t want!  Here are some tips to make sure you get perfectly fluffy rice every time!

      • Rinse your rice well under cool water before cooking (until the water runs clear).  This will remove any excess starch or particles.
      • Read the package.  I know this sounds silly, but different varieties of rice will have different cooking times & different ratios of water/rice.
      • Add 1 teaspoon of lemon juice or white vinegar ( & salt) to the cooking water.
      • No peeking!  Once your rice begins begins to boil, turn the temperature down to low and don’t lift the lid.  Once the time is done, remove from heat and let sit 5 minutes (no peeking).

Voila!  Perfect fluffy rice for Slow Cooker Honey Garlic Chicken or Sweet & Sour Chicken!

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Banana Pudding Cake!  Great way to use up those ripe bananas!

Banana Pudding Cake!

Banana Pudding Cake!  Great way to use up those ripe bananas!

 

Banana Pudding Cake (Makes its own sauce!)

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Overripe bananas usually become banana bread…  Don’t get me wrong, banana bread is wonderful, but sometimes I just want something different!!

This Banana Pudding Cake creates a soft fluffy cake with a delicious sauce!  This cake doesn’t actually contain pudding, a pudding cake usually refers to a cake that bakes up with a yummy sauce underneath… and this one is no exception.  We love this one served warm and topped with ice cream (and sometimes we sneak a little caramel sauce on top too!)

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Gooey Banana Cake (Makes its own sauce!)

Rating: 51

Gooey Banana Cake (Makes its own sauce!)

Ingredients

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  • 3 eggs, separated
  • 1/3 cup butter, softened
  • 1/3 cup sugar
  • 3 Tablespoons sugar
  • 3 ripe bananas
  • 1 teaspoon vanilla
  • 3/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon lemon juice
  • 1/3 cup brown sugar
  • 1 cup hot water

Instructions

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, beat egg whites until foamy. Add 3 tablespoons sugar and continue beating until stiff peaks form. Set aside.
  3. In a bowl combine 1/3 cup sugar, butter, egg yolks, 2 mashed bananas, vanilla and lemon juice until well combined. Mix in flour and baking powder.
  4. Gently fold in beaten egg whites. Spread into a casserole dish.
  5. Top with brown sugar. Blend together 1 cup of hot water and remaining ripe banana. Bring to a boil over medium heat (on the stove or in the microwave). Pour over brown sugar. DO NOT STIR.
  6. Bake 25-30 minutes or until set.
  7. Serve warm with ice cream.
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How to cook and reheat perfect pasta!

How to Cook Perfect Pasta (& how to reheat it!)

How to cook and reheat perfect pasta!

How to Cook Perfect Pasta (& how to reheat it!)  

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How to Cook Perfect Pasta and how to reheat the leftovers…

Pasta is a delicious, simple dinner that the whole family loves but we have all had pasta night mistakes including sticky pasta, dry pasta or hard pasta.  Here are some tips to prevent that from ever happening again!.

  1. Use a large pot so the pasta isn’t crowded.
  2. Don’t ever boil pasta in a covered pot.  It is dangerous and can cause a huge mess as it causes boil ups.
  3. To avoid your pot boiling over, add a Pot Minder to the water.  (I have one of these, works like a charm and can be used over and over for years!)
  4. Salt your water for a tastier pasta (approx. 1T per quart) but do not add oil to the water.  While oil will keep the pasta from sticking, it will also keep the sauce from adhering to the noodles.
  5. Be sure the water is boiling before adding the pasta, if the water isn’t boiling, the result is sticky, overcooked pasta.  Stirring the pasta a couple of times within the first minute will also keep it from sticking.
  6. Test the pasta by tasting one shortly before you think it should be done.  The texture should be slightly al dente.
  7. Never ever rinse your pasta after it’s cooked!  This is a big one!  Many people rinse their pasta to avoid it being sticky.  The problem is that is what makes the sauce stick!  If you rinse them, the sauce will just slide off!
  8. Once drained, toss your pasta with sauce ASAP.  The noodles will start to stick to one another if they aren’t sauced as quickly as possible…  tossing them with the sauce makes the sauce stick instead of the noodles sticking together!

View Pasta Recipes here

 

Now that you know how to make the perfect pasta, here a few tips on how to reheat that pasta so that it is just as good for days to come.

If you have leftover pasta that hasn’t been sauced yet simply put it in a metal strainer and dip it in a pot of boiling water for about 30 seconds or until it is warmed.  The pasta will need be no more than three days old, however, that hasn’t been tossed with sauce (up to 3 days after cooking).

Put leftover sauced pasta into a shallow dish, cover it with foil, and bake at 350° F until heated through.  This will take about 20 minutes.   This also should be done within 3 days of its first preparation.

More great tips here

 

 


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Chile Cheddar Cornbread!  This is a delicious light fluffy cornbread recipe that turns out perfect every time!

Chile Cheddar Cornbread

 

Chile Cheddar Cornbread!  Our favorite light fluffy cornbread recipe!!  3

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This delicious corn bread is flavored with mild chiles and fresh corn giving it a little extra flavor!

Not only is it easy to make, it bakes up light and fluffy every time!

To remove the corn kernels, you can use a Corn Kerneler or a knife.  This recipe uses buttermilk…  if you don’t have buttermilk you can substitute it with sour  milk!  Place 1 tablespoon of lemon juice or vinegar into a 1 cup measuring cup.  Top to 1 cup with milk and let it sit 5 minutes.

 

More Side Dish Recipes here

 

Chile Cheddar Cornbread

Rating: 51

Prep Time: 10 minutes

Yield: 10 servings

Chile Cheddar Cornbread

A deliciously sweet and savory cornbread ... perfect with a bowl of soup or chili!

Ingredients

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  • 1 cup flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 fresh corn on the cob, kernels removed with a Corn Kerneler or knife (or 1 cup frozen corn, defrosted)
  • 2 eggs
  • 1/3 cup butter, melted (plus 1 tablespoon for greasing the pan)
  • 1 cup buttermilk
  • 1 can mild green chiles, drained
  • 1/4 cup diced red pepper
  • 1 cup sharp cheddar cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. In a bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together egg, buttermilk and melted butter.
  4. Add 1 tablespoon butter to a a 10" cast iron skillet and place in the oven.
  5. Meanwhile, pour the buttermilk mixture into the corn meal and stir just until most of the mix is moist. Add in chiles, fresh corn, peppers & 1/2 cup cheese.
  6. Ready to bake!
  7. Remove the skillet from the oven and pour the batter into the pan. Top with remaining cheese.
  8. Bake 25-30 minutes or until a toothpick comes out clean.

Notes

If you do not have a 10" skillet, grease an 8x8 pan well. Bake at 375 degrees for 30-40 minutes or until a toothpick comes out clean.

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Chocolate Cheesecake Cherries!  Juicy ripe fresh cherries with a cheesecake filling dipped in rich milk chocolate!  Heaven on earth.

Chocolate Cheesecake Cherries!

Chocolate Cheesecake Cherries!  This is easy to make and a wonderful way to use fresh cherries!

Luscious fresh cherries filled with a cheesecake filling and dipped in rich milk chocolate.  Heavenly!

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Chocolate Cheesecake Cherries!  Juicy ripe fresh cherries with a cheesecake filling dipped in rich milk chocolate!  Heaven on earth.

More dessert recipes here

 

I love chocolate.  I love cheesecake.  I love cherries.  This was bound to happen sooner or later.

I do have to say this is one of my absolute FAVORITE recipes that I have ever posted on this blog!  It’s actually pretty easy to make and they look impressive…  they taste amazing too.

You can find information on pitting cherries here!  For large amounts of cherries, I use my favorite cherry pitter!!  This thing is amazing and can perfectly pit 4 cherries at a time!  You can breeze through a whole bunch in no time at all! 

These can easily be made ahead of time and stored in the fridge overnight (if they last that long!)

Remember that chocolate and water do not mix!  For this reason it’s very important to ensure your cherries are dry every step of the way.  I melt the chocolate a very small amount at a time because if it does get wet and seize up, it’s easy just to remelt new chocolate.

Chocolate Covered Cheesecake Cherries!

Chocolate Covered Cheesecake Cherries!

Ingredients

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  • 60 fresh cherries
  • Filling
  • 2 oz spreadable cream cheese
  • 1 1/2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • 3 tablespoon whipped topping or whipped cream
  • Chocolate
  • 10-12 oz good quality milk or dark chocolate
  • 2 tablespoons semi-sweet or dark chocolate chips (optional)

Instructions

  1. Wash and dry cherries. Remove stems and pit cherries placing on paper towels to dry.
  2. Combine cream cheese, powdered sugar and vanilla. Gently stir in whipped topping and place mixture in a piping bag with a tip that will fit inside the hole of the pitted cherry.
  3. Dab each cherry dry and fill with cheesecake filling.
  4. In a small ziploc bag, melt about 1 oz of chocolate. Pipe a small amount to "seal" the top and bottom of each cherry. Set the cherries on their side on a parchment lined pan. Place in the freezer for about 5 minutes.
  5. Meanwhile, place a small amount of the chocolate in a microwave bowl. Microwave at 30% power in 30 second increments until most of the chocolate is melted. (You don't want to melt it all the way, stirring will melt the remaining pieces).
  6. Dip each cherry into the melted chocolate turning to coat. Allow excess chocolate to drip off and place cherries on a parchment lined pan.
  7. If desired, melt 2 tablespoons semi-sweet or dark chocolate chips in a small ziplock bag for about 20 seconds in the microwave. Snip a tiny piece off the corner and use to pipe a design on your chocolates.
  8. Cool at room temperature 15 minutes. Refrigerate until serving.
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How to Pit Cherries without a Cherry Pitter!

How to Pit Cherries without a Cherry Pitter!

How to Pit Cherries without a cherry pitter!

How to Pit Cherries without a Cherry Pitter!  

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 I have seen the pin on Pinterest where people use a straw to poke a cherry pit out while it sits on a bottle.  Genius I thought!  I tried it…  my straw bent.  I tried it with different straw, my cherry squished, my straw bent.

Weeks later, I tried it again.  It worked on the first cherry, but not the second or the third.  Maybe this method worked for you but it definitely DID NOT work for me.  Especially with lots of cherries to pit!

I tried it with a wooden skewer (too thin, didn’t work),  lollipop/cake pop sticks and other assorted pokey things in my kitchen and finally a chopstick & a piping tip to see if they would work….

Onto the next…  when I pulled out one of my piping tips (I used a Wilton #230 tip) and it occurred to me that this just might work.    Sure enough, the same concept as the “straw” but since the tip was stronger, it was able to get through the cherries easily!  So if you don’t have a chopstick handy, this is another great method to try!

Note:  These two methods are great if you don’t have a cherry pitter and are not doing massive batches of cherries!  I actually didn’t use these methods to pit all of my cherries, I used my magical cherry pitter that does 4 at a time …  quick, easy and totally perfect!  I was able to do about 5 lbs of cherries in about 20 minutes with it!  You can see more info on my favorite cherry pitter below!

How to Pit Cherries without a Cherry Pitter!

Wash cherries under cold water, remove any bruised fruit.  Remove stems.

How to pit a cherry without a cherry pitter!How to pit cherries without a cherry pitter! This is great if you're just doing a few cherries!

Place a single cherry with the “dimple” facing downward on a piping tip.  Using both hands, press the cherry quickly and firmly downward to remove the pit.  (Different tips will definitely have different results).

How to pit a cherry using a chopstick (plus some other great methods in the post!)  Perfect if you don't have a cherry pitter!

OR….  Place the cherry on a bottle with the “dimple” down.  I used a Japanese style chopstick because they have more of a point on the end.   Just simply poke the cherry with the pointed end of the chopstick… voila!

Step 4.  Repeat.

Now if you have huge batches of cherries to pit… the methods above are time consuming.  I have this amazing cherry pitter that does 4 at a time …   I was able to do about 5 lbs of cherries in about 20 minutes with it!  And speaking from experience, do not put it in the dishwasher…  I am enjoying my second one now since the first one melted! :)

You just simply put 4 cherries in the holder, slam swiftly close the lid and voila, 4 cherries ready to go!  If you close the lid slowly or softly it doesn’t work as well.

My favorite cherry pitter of all time! It makes it so quick and easy to pit cherries!


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Bacon Rosemary Mushrooms! Amazing on steaks, burgers or as a side dish!

Bacon Rosemary Mushrooms

Bacon Rosemary Mushrooms! Amazing on steaks, burgers or as a side dish!

Rosemary Bacon Mushrooms

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More recipes here

 

These are absolutely hands down the tastiest mushrooms I’ve ever had!

Easy to make yet so full of flavor these are perfect for any steak or burger and even as a side dish on their own!

The best way to get the caramelization on these mushrooms is to make sure the pan is not over crowded and you don’t stir them too often.  Fresh rosemary is best but if you don’t have fresh, you can substitute with 1/2 teaspoon of dried rosemary.

Rosemary Bacon Mushrooms

Rating: 51

Cook Time: 10 minutes

Rosemary Bacon Mushrooms

Ingredients

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  • 2 slices raw bacon, chopped
  • 1 tablespoon minced onion
  • 8 oz sliced portobello, brown or white mushrooms (or any combination of the 3)
  • 1 clove garlic, minced
  • 1 1/2 teaspoons fresh rosemary
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon butter
  • 3 tablespoons white wine
  • 1 teaspoon soy sauce

Instructions

  1. Cook bacon & onion over medium high heat until fragrant and bacon is mostly cooked through.
  2. Add butter to the pan and melt. Add mushrooms, garlic, rosemary and pepper. Cook over medium high heat stirring infrequently until juices are released and evaporate (about 6 minutes).
  3. Add in white wine and soy sauce. Turn heat up to high for about 1 minute. Serve hot!
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2 Ingredient Apple Pie Dumplings!

Apple Pie Dumplings! (2 Ingredients!)

Apple Pie Dumplings!  This easy recipe uses just TWO ingredients!  It doesn't get easier than that!

Apple Pie Dumplings!  (These are made with just 2 Ingredients!)

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This has to be the easiest dessert EVER!  Seriously, two ingredients for an amazing dessert!  My 10 year old probably would’ve eaten the whole recipe had I let her!

When purchasing canned apple pie filling, I highly recommend buying a good quality brand.  It may cost a little extra but this is the one place I think it’s worth it!  I’ve found most store brand pie fillings taste pretty close the the name brands…  except apple.  The store brand apple pie fillings never seem to taste the same to me!  You won’t believe that Apple Pie filling and crescent rolls can make such a great dessert!

Note:  The baking time on this recipe seems to vary greatly from reader to reader.  Mine took 25 minutes but some readers have had to add up to an additional 20 minutes, you may like to allow a little bit extra time just in case.  

 

Note:  This will also work with rolls of biscuit dough.

More dessert recipes here

 

2 Ingredient Apple Pie Dumplings!

Repin it here

New:  I’ve added my own homemade apple pie filling recipe to the site!  This easy recipe is made on the stove top and makes the equivalent of one store bought can of pie filling!

Homemade apple pie filling recipe 

Apple Pie Dumplings! (2 Ingredients!)

Rating: 51

Yield: 4 servings

Serving Size: 3 dumplings

Apple Pie Dumplings!  (2 Ingredients!)

This delicious dessert takes only about 4 minutes to prepare and two ingredients! It doesn't get easier than that!

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Open crescent rolls and cut into 12 equal pieces. Roll each piece into a ball.
  3. Stir Apple Pie Filling and crescent rolls together to coat the crescents with the sauce.
  4. Pour into a 2 qt casserole dish, ensuring the crescent pieces are on top of the pie filling.
  5. Bake 20-25 minutes or until crescents are completely cooked (baking time on this recipe may vary). Serve warm with ice cream.
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Quick Blueberry Crisp!  This delicious dessert is perfect for summer or winter!

Quick & Easy Blueberry Crisp

Quick Blueberry Crisp!  This delicious dessert is perfect for summer or winter!

 

Quick & Easy Blueberry Crisp

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Crisp recipes are always a favorite around here!  They are easy to put together, filled with all kinds of delicious fruit and loved by everyone!

Blueberries are delicious, especially paired with a little bit of lemon!  You can use fresh or frozen blueberries for this recipe, both will work perfectly!  I love adding some chopped nuts or a little bit of coconut to the topping for a little bit of extra flavor and crunch.

More dessert recipes

 

Quick & Easy Blueberry Crisp

Rating: 51

Yield: 6 servings

Quick & Easy Blueberry Crisp

Ingredients

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  • 5 cups Blueberries (fresh or frozen)
  • 2 tablespoons sugar
  • 3 tablespoons flour
  • 1 lemon
  • Topping
  • 1/4 cup butter, softened
  • 1/2 cup Brown Sugar
  • 1/4 cup Flour
  • 3/4 cup Oats (Regular or Quick)
  • 1/2 cup chopped pecans (optional)
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat the oven to 375.
  2. Grate the rind of the lemon and squeeze the juice of half of the lemon.
  3. Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2qt baking dish.
  4. With a fork, combine the butter, brown sugar, oats, flour and cinnamon until crumbled. Sprinkle over blueberries.
  5. Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.
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York Minis Ice Cream cupcakes with Peppermint Patty Fudge Sauce!

York Minis Ice Cream Cupcakes with Peppermint Pattie Fudge Sauce!

This post brought to you by Hershey’s®. All opinions are 100% mine.

York Minis Ice Cream Cupcakes!  These are served with a wonderful peppermint pattie fudge sauce!!

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These delicious Ice Cream Cupcakes are a super easy no bake dessert!

A chocolate & Hershey’s® YORK  MINIS crust is topped with creamy Hershey’s® YORK MINIS studded chocolate ice cream with a surprise fudge filling!  Each ice cream cupcake is then topped with whipped topping and drizzled with a rich dark Hershey’s® YORK MINIS Fudge Sauce (talk about amazing).  Perfect make ahead dessert for ANY summer gathering!

Before you chop up the Hershey’s® YORK  MINIS, toss them into the freezer for about 10 minutes! They are still easy to cut but it just makes them not sticky.  (And if you’ve never eaten a York Peppermint Pattie frozen before, you MUST try it!  I especially love the YORK MINIS frozen because they are small and you can just pop ‘em into your mouth!)

To sweeten this recipe even more, you can snag a $1 off any 2 York Minis coupon for great savings! Grab more info on this great YORK MINIS deal making it the perfect time to grab the YORK MINIS for this recipe!

 

 

York Ice Cream Cupcakes with Peppermint Pattie Fudge Sauce.

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York Minis Ice Cream cupcakes with Peppermint Patty Fudge Sauce!

York Minis Ice Cream Cupcake with Peppermint Pattie Fudge Sauce!

Peppermint Pattie Fudge Sauce

  • 1/3 cup milk or light cream
  • 1/4 cup brown sugar
  • 1/2 cup chocolate chips
  • 1/4 cup diced Hershey’s® YORK MINIS
  • 2 tablespoons butter, melted
  • 18 chocolate wafer cookies
  • 1/3 cup Hershey’s® YORK MINIS
  • 3 cups chocolate ice cream, softened
  • 1 cup Hershey’s® YORK MINIS, diced
  • whipped topping

Instructions

Peppermint Patty Fudge Sauce

  1. In a small saucepan bring milk & brown sugar just to a boil. Remove from heat and add Hershey’s® YORK MINIS and chocolate chips. DO NOT STIR. Let sit 5 minutes.
  2. Stir with a whisk until smooth. Let cool to room temperature.

York Fudge Ice Cream Cupcakes!

  1. Line a muffin pan with foil liners.
  2. In a small blender or food processor blend together the chocolate wafer cookies and 1/3 cup Hershey’s® YORK MINIS. Stir in melted butter. Divide evenly over the 12 liners and press flat.
  3. In a large bowl, fold 1 cup diced Hershey’s® YORK MINIS into the softened ice cream. Place 1 1/2 tablespoons of the ice cream in each cup. Freeze 20 minutes (store remaining ice cream in the freezer while you’re waiting).
  4. Top with 1/2 tablespoon fudge sauce. Freeze 5 minutes. Top with 1 1/2 tablespoons ice cream and whipped topping to taste.
  5. Freeze 1 hour or overnight. Serve with additional YORK MINIS fudge sauce.

This delicious recipe is a sponsored recipe written by me on behalf of Hershey’s®. All opinions are 100% mine.

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How to Grill a Frozen Pizza!  This makes it taste SOO delicious!

How to Cook Frozen Pizza on the Grill

How to Grill a Frozen Pizza!  This makes it taste SOO delicious!

How to Cook Frozen Pizza on the Grill

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I know there are a lot of recipes out there for grilled pizza!! In fact, my parents have pretty much perfected the art of grilling homemade pizza…  when I visit it’s something we always enjoy at their house!  What I didn’t realize was that you can actually cook a frozen pizza on the grill too!

Sitting on the deck with a group of hungry kids on a hot summer evening, turning on the oven was one of the last things we wanted to do.  My husband came up with this idea…  and the results were SURPRISINGLY DELICIOUS!!  It really made the best pizza ..  it was so good in fact, that the adults had to have one too!

More recipes here

 

How to Cook Frozen Pizza on the Grill

How to Cook Frozen Pizza on the Grill

Ingredients

Instructions

  1. Preheat grill to low.
  2. Completely defrost pizza on the counter or on low in the microwave (I used the defrost fish setting).
  3. Spray foil with no stick spray. Place pizza on a piece of foil on the grill. Cook on low 10 minutes (pizza crust will rise).
  4. Turn heat up to medium-low and cook an additional 10-15 minutes or until cheese is melted and crust is crisped.
  5. Remove from grill and let cool 5 minutes before slicing.
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Our favorite Chicken Salad!  Super yummy as a wrap, sandwich or salad!

Our Favorite Chicken Salad!

Our favorite Chicken Salad!  Super yummy as a wrap, sandwich or salad!

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This is wonderful on a bed of lettuce or as a sandwich or wrap!  Water chestnuts add a delicious crunch!  I always add a little greek yogurt not only to lighten it up, but it just adds a delicious tangy flavor!

The great thing about chicken salad is that it can easily be tailored to what you have on hand!

Here are few other delicious combinations:

  1. Sliced Grapes, 1/4 cup raisins & 1/2 teaspoon curry powder
  2. Dill, chopped pickles & a slice of cheddar cheese
  3. 1/2 teaspoon dry mustard powder, diced ham & shredded swiss cheese
  4. Cranberries, diced celery and 1/2 cup shredded apple (great on spinach!)

 

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Our Favorite Chicken Salad!

Rating: 51

Yield: 4 servings

Our Favorite Chicken Salad!

Ingredients

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  • 2 cups chopped cooked chicken (leftover or rotisserie work great!)
  • 1 scallion, finely diced
  • 1/4 cup mayonnaise
  • 1/4 cup plain greek yogurt (I use fat free)
  • 1/2 red pepper, finely diced
  • 1/3 cup chopped water chestnuts
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon lemon juice
  • 2 stalks celery, diced (optional)
  • salt & pepper to taste

Instructions

  1. Stir together mayonnaise, greek yogurt, scallions, dijon, lemon juice & salt/pepper.
  2. Toss with remaining ingredients.
  3. Serve on bread, in a wrap or on a bed of lettuce!
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Cheesy Garlic Breadsticks!  3  Delicious!

Cheesy Garlic Breadsticks!

Cheesy Garlic Breadsticks!  3  Delicious!

Cheesy Garlic Breadsticks!

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Surprisingly quick and amazingly delicious!  You will be surprised at how quickly you can whip up fresh from scratch breadsticks!

We love these in our house either as a snack or served alongside a pasta or lasagna dish!  If you don’t have the cheeses listed below, these work great with pretty much any cheese you have on hand!  This recipe can easily be doubled.

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Cheesy Garlic Breadsticks

Rating: 51

Yield: 12 breadsticks

Cheesy Garlic Breadsticks

Surprisingly quick and amazingly delicious! You won't believe you can make homemade breadsticks on a weeknight!

Ingredients

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  • 1 tablespoons active dry yeast
  • 1/2 teaspoon sugar
  • 1/4 cup warm water (110 degrees F)
  • 3 cups flour
  • 1 cups hot water
  • 1 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons butter, melted
  • 1 clove garlic, minced
  • 1/2 tablespoon fresh parsley (or 1 teaspoon dried)
  • 1/8 cup cheddar cheese, shredded
  • 1/8 cup fresh parmesan cheese, shredded

Instructions

  1. Line a baking sheet with parchment paper.
  2. Combine yeast, 1/2 teaspoon sugar and 1/4 cup warm water in a small bowl. Set aside 5 minutes until foamy.
  3. In a large bowl, combine 2 cups flour, hot water, sugar and salt. Add in the yeast mixture and gently stir. Add remaining flour and stir until completely combined.
  4. Divide dough into 12 equal pieces and roll into breadsticks. Place on parchment paper.
  5. Preheat oven to 400 degrees while letting the dough rise (rise about 15 minutes).
  6. In a small bowl, combine butter and minced garlic. Microwave 20 seconds or until butter is melted.
  7. Brush butter mixture over breadsticks. Top with parsley and cheeses.
  8. Bake 15-18 minutes or until golden. Serve warm.
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Chicken Club Pasta Salad!  Chicken, bacon, avocado, cheddar...  this pasta salad is loaded with the yummiest club toppings!

Chicken Club Pasta Salad

Chicken Club Pasta Salad!  Chicken, bacon, avocado, cheddar...  this pasta salad is loaded with the yummiest club toppings!

Chicken Club Pasta Salad 

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This delicious Chicken Club Pasta Salad is the perfect dinner for a hot summer evening!   All of your favorite Club toppings are in there…  bacon, chicken, cheddar, tomatoes and avocado!

It can be made well ahead of time which makes for a great weeknight meal!  The dressing for this pasta salad is homemade and you will most likely have a little bit leftover.  It’s delicious as a veggie dip or salad dressing (and tastes so much better than store bought ranch!).

Chicken Club Pasta Salad

Rating: 51

Yield: 6 servings

Serving Size: 1 cup

Chicken Club Pasta Salad

A delicious combination of pasta, chicken, bacon, cheddar, avocado and homemade ranch dressing!

Ingredients

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  • 8 oz pasta (I used shells)
  • 8 slices bacon, cooked & drained
  • 2 cups cooked chopped chicken
  • 1/2 avocado, diced
  • 1 tomato, seeded & diced
  • 1/2 cup cheddar cheese, cubed
  • Dressing
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon chives
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt & black pepper to taste

Instructions

  1. Combine all dressing ingredients and set aside.
  2. Cook pasta according to directions. Rinse under cold water.
  3. Toss all ingredients in a large bowl except dressing. Add dressing to taste (there may be leftover dressing).
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The Perfect Layered Salad!  I love to bring this to any gathering!

The Perfect Layered Salad

The Perfect Layered Salad!  I love to bring this to any gathering!

The Perfect Layered Salad

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This is the Perfect Layered Salad!  Not only is is gorgeous, it tastes amazing!  This salad has a simple homemade buttermilk ranch dressing which tastes both light and fresh.

Layered salad is easy to make and wonderful to bring to any gathering.  The great thing about this recipe is that it’s extremely versatile!  If you have other veggies you’d like to add or replace, pretty much any veggie works great!  Once in  a while I add a can of water chestnuts for some crunch or chopped chicken to make this into a main dish!

While I’ve made this in a lovely trifle dish, it works wonderfully in a 9×13 glass dish as well.

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Perfect Layered Salad

Rating: 51

Perfect Layered Salad

A perfect combination of layers dressing with a delicious homemade dill-ranch dressing makes for a gorgeous salad!

Ingredients

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  • 4 cups romaine lettuce, chopped
  • 2 cups thinly sliced purple cabbage
  • 2 cups frozen peas, defrosted (uncooked)
  • 2 cups diced tomatoes or sliced cherry tomatoes
  • 4 cups iceberg lettuce, chopped
  • 1/2 cup sliced green onions
  • 1 cup carrots, shredded
  • 1 cup celery
  • 2 cups cheddar cheese
  • 8 slices bacon, cooked crisp and crumbled
  • Dressing
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons fresh dill
  • 1 tablespoon fresh parsley

Instructions

  1. Combine all dressing ingredients in a bowl.
  2. Layer romaine, cabbage and peas. Top with 3/4 cup dressing.
  3. Layer tomatoes, lettuce, green onions, carrots & celery. Top with 3/4 cup dressing.
  4. Add cheese & bacon.
  5. Refrigerate until serving.
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Slimming Detox Water from Spend With Pennies!

Slimming Detox Water

Slimming Detox Water!  This is delicious and refreshing...  and sure makes it easy to increase your water intake!

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I’ve been making flavored water on a daily basis for a very long time (lots of yummy water ideas here)!  I love the subtle taste of the fruits in it and it definitely helps me drink more water!  I hadn’t given a ton of thought to the properties of the ingredients.  Recently I saw delicious Detox water by Cassey over at Blogilates (she has a couple of other great drinks over there to check out!)  I realized that the ingredients in the flavored waters I’d already been making not only taste wonderful but depending on your additions, they also contain properties that are extremely beneficial to your body!

This Slimming Detox Water is filled with so many great ingredients!  And even more, it tastes great!  I make this water in a large container and sip on it all day long!

Slimming Detox Water Benefits

        • Water: The most important ingredient is water!  We all know that water is good for us and we also have heard it’s great for weight loss!  Keeping hydrated boosts metabolism, aids in digestion, helps fill you up.  (Not to mention drinking water is great for skin too).
        • Lime & Lemon: These citrus juices help with digestion and relieve bloating!  (They have qualities similar to our own digestive enzymes).
        • Ginger: Ginger naturally calms the belly!  The benefits of ginger are endless!  It has anti-inflammatory  properties, can help with fat burning and even boosts your immune system!
        • Oranges: Of course oranges contain Vitamin C but that’s not all, the carotenoids and flavonoids in oranges help eliminate toxins and stimulate the immune system.
        • Mint:  Mint stimulates the digestive enzymes, soothes the belly and aids in digestion (and adds a great flavor!)
        • Cucumber:  Cucumbers contain lots of vitamin A (antioxidants), C and the B vitamins.  They are known for flushing out toxins!  In addition, the electrolytes in cucumbers can reduce water retention!

 Of course water is not a magic weight loss pill, but drinking more water has been proven to be effective in weight loss.  So why not add in some wonderful ingredients that not only taste great but have added benefits!

Slimming Detox Water

Rating: 51

Prep Time: 5 minutes

Yield: 3 qt

Slimming Detox Water

Ingredients

  • 1 orange
  • 1 lime
  • 1 lemon
  • 1/2 cucumber
  • 3 (1/2") slices fresh ginger
  • 25 mint leaves
  • 4-6 cups ice
  • Water (add more or less to taste)

Instructions

  1. Slice the fruit & cucumbers.
  2. Fill a large container or beverage dispenser layering ice and the ingredients. Top to 1 gallon with cold water.
  3. Let steep at least 45 minutes.
  4. Enjoy!
Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to any social media or blogs is strictly prohibited without written consent. Recipes including exact wording and photographs are Copyright of SpendWithPennies.com. Any unauthorized use of content or photos from SpendWithPennies.com is a violation of our Copyright.
http://www.spendwithpennies.com/slimming-detox-water/

This post is for informational purposes only and does not contain medical advice or make any claims.

 

Additional Sources:

http://juicing-for-health.com/basic-nutrition/healing-vegetables/health-benefits-of-cucumber.html
http://www.medicalnewstoday.com/articles/275944.php

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Melon Berry Popsicles!  Real fresh watermelon, raspberries & lime make an amazing treat your kids will devour!

Melon-Berry Popsicles! (Real Fruit!)

Melon Berry Popsicles!  Real fresh watermelon, raspberries & lime make an amazing treat your kids will devour!

Melon-Berry Popsicles!  (Real Fruit!)

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These yummy Melon-Berry popsicles are delicious and refreshing!  The kids LOVED these!

The best part is there are just a few ingredients and they are full of yummy fresh summer fruit!  We added lime and raspberry which gave them a fresh flavor but this recipe is extremely versatile!

Melon-Berry Popsicles! (Real Fruit!)

Melon-Berry Popsicles!  (Real Fruit!)

Ingredients

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  • 3 cups diced seedless watermelon
  • 1 tablespoon fresh lime juice
  • 1 cup fresh or frozen raspberries
  • 4 tablespoons sugar

Instructions

  1. Combine all ingredients in a blender and blend until smooth.
  2. Pour into popsicle molds and freeze overnight!
  3. Serve on a hot sunny day for a refreshing treat!
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Strawberry Rhubarb Upside Down Cake!  The BEST way to use rhubarb! 3  #rhubarb #cake #upsidedown #dessert

Strawberry Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake!  The BEST way to use rhubarb! 3  #rhubarb #cake #upsidedown #dessert

 Strawberry Rhubarb Upside Down Cake

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I was recently given a huge bag of beautiful rhubarb (thank you Amy & Isabelle!)!  So delicious!

My youngest loves it raw dipped in sugar and I love rhubarb desserts!  This Strawberry Rhubarb Upside Down Cake is amazing!

Delicious fresh rhubarb & strawberries topped with a very simple yet amazing homemade cake and baked until golden.  The result is a fluffy cake with an incredible fresh topping keeps the entire cake beyond moist!  One of my favorite rhubarb desserts yet!

This dessert is best served warm (or room temperature) and topped with vanilla ice cream!

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Strawberry Rhubarb Upside Down Cake!  The ultimate upside down cake! #rhubarb #cake #dessert

Strawberry Rhubarb Upside Down Cake

Rating: 51

Strawberry Rhubarb Upside Down Cake

Ingredients

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  • 2 1/2 cups fresh rhubarb
  • 2 cups fresh strawberries
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons flour
  • Batter
  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 lemon, zested & juiced
  • 2/3 cup milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Toss rhubarb, strawberries & flour in a small bowl. Pour 1/4 cup melted butter into a 9" round pan. Top with brown sugar and strawberry/rhubarb mixture.
  3. For the batter, combine melted butter & sugar. Stir in egg & 1 tablespoon lemon juice.
  4. In a small bowl, combine flour, baking powder, lemon zest & a pinch of salt.
  5. Add flour mixture alternately with the milk to the butter mixture. Stir just until combined.
  6. Spread the batter over the fruit and bake 35-38 minutes or just until a toothpick comes out clean.
  7. Remove from the oven, let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert onto a platter. Serve warm with ice cream if desired.
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http://www.spendwithpennies.com/strawberry-rhubarb-upside-cake/

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