Egg Roll In A Bowl

This is so fast and easy it's ridiculous. Dinner ready in 15 minutes - no joke. I usually serve it with wonton chips - but tonight we only had Chow Mein Noodles (the crunchy kind)

Egg Roll In A Bowl

1 lb ground beef or ground pork
1 tsp minced garlic
14 oz shredded cabbage or coleslaw mix
1/4 c soy sauce
1 tsp ground ginger
2 tsp sriracha
1 whole egg
1 T sesame oil
2 T sliced green onions

Wonton Strips or Chow Mein Noodles (crunchy)

In a large skillet, brown the pork or beef until no longer pink. Add the garlic and sautee for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sautee until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down.

Make a well in the center of the skillet and add the egg. Scramble until done over low heat.
Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.

*I always double this recipe - feeds 6 - never any leftovers!!

Microwave Poached Eggs

I saw this on the Food Network and was AMAZED!! So easy!!

Microwave Poached Eggs

Crack the egg into a mug or glass measuring cup. Pour slightly chilled water into the mug until it covers the egg by about 1/2-inch (about 1/3 cup)

Place the mug in the microwave and cook on high for 60 seconds. Every microwave is different, so start checking at 45 seconds for doneness. Add more time as needed. You will know the egg is done when the yolk is no longer exposed but is still soft to the touch.

Remove the egg with a slotted spoon and allow some of the excess water to drip off onto a paper towel before placing them on your plate or your toast. Season with salt and pepper.

Voila! A freakin breakfast miracle!!

Italian Hoagie Dip

I saw this recipe listed as "A DIP" for the Superbowl. We rethought it over here! I made it according to the directions below, but my daughters made it into sandwiches (2 made open faced sandwiches, one a full on sandwich) and I added extra lettuce and turned it into a salad - both pictured below. I'm sure if my husband and son were home that night - they would've eaten it as it was meant to be.  

Italian Hoagie Dip

1/2 red onion, diced
4 pickled pepperoncini peppers drained and diced, (reserve some pepperoncini juice for the sauce)
1/2 head iceberg lettuce chopped about the size of nickels
1 large tomato, halved, seeded, and diced
1/4 pound deli-sliced Genoa salami, sliced and diced
1/4 pound deli-sliced ham, sliced and diced
1/4 pound deli-sliced prosciutto, sliced and diced
1/4 pound deli-sliced roast turkey, diced
1/4 pound deli-sliced provolone cheese, sliced and diced
1/2 cup mayonnaise
1 Tablespoon extra-virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon pepperoncini juice
1 tsp dried oregano
1/4 tsp red pepper flakes
1 10- to-12- inch round loaf of choice, hollowed out
1 sliced baguette

Combine the chopped vegetables, meats and cheese in a large bowl.

In a small bowl mix the mayonnaise, olive oil, vinegar, pepperoncini juice, oregano, and red pepper flakes and stir until everything is all mixed up.

If you are going to serve within an hour, pour the dressing over the meat/veggie mixture and toss until combined. Refrigerate until ready to serve.

If you are NOT eating it soon, keep all ingredients refrigerated and toss together right before so that the lettuce does not get soggy.

Carve out the center of the bread loaf to make a bowl and cut the top piece taken out into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and baguette slices.

Spread dip over bread and enjoy! Store leftovers in an airtight container in the fridge.

Meatballs & Rice

Easy weeknight dinner! I've made this a lot but always forget the recipe - finally going to write it down.

Meatballs & Rice

Meatballs
Grape Jelly
Chili sauce

Rice

I mix it up a bit, in a crock pot, add meatballs (I use Costco Italian Meatballs), a large jar of grape jelly and any other jelly I have that needs to be used. I've used both raspberry and apricot with great success. Then add chili sauce (in a glass jar - like the old school Heinz ketchup bottle). Cook for about 2 hours on high and 2 hours on low. 

I serve with rice - generally microwave rice - one of our dinner in a hurry meals.

Southern Creamed Corn

My kids have ALWAYS loved corn. Always. In all forms. Even when my kids had braces - they loved corn - if we had it on the cob, I would cut it off the cob for them.

Every time we go to a steakhouse, if corn is on the menu - they order it. ESPECIALLY if it's creamed corn. Biz's current best of all time is Texas Roadhouse. Jack says Goodwood's is a great contender. So, I thought I'd try it at home.

We did a blind taste test. The recipe below (I used canned corn) OR canned creamed corn. I've never had creamed corn from a can and I can honestly say that it isn't bad. It's not amazing or anything, but none of us spit it out. It was unanimous - everyone loved this Southern Creamed Corn - even Piper (pickiest eater EVER) had seconds and said "this is so addicting."

Southern Creamed Corn
8 ears corn, husked *or 4 cans corn, drained
2+ tablespoons sugar
1 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons butter
Sugar to taste - I added a sugar spoonful

In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
In a large skillet over medium heat, heat butter. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
Add the 2nd helping of sugar 5 minutes before serving.

Cinnamon Roll Casserole

Got this from Maisie - I'll do anything to make my kids happy!!

Cinnamon Roll Casserole

Mix together 

1 c heavy cream

1/2 c maple syrup

4 eggs

1 tsp cinnamon.

Then cut three packages of refrigerated cinnamon roll dough into bite sized pieces.

Place the cinnamon rolls in a 9x13 baking dish. Pour the mixture on top and stir to make sure every bite is covered. Bake at 350 for 40-50 minutes. Top with icing and enjoy!!

Kids liked this! I did not. Admittedly, I'm not a huge fan of sweets - especially for breakfast. It was really fast and easy to make.

Breakfast Egg Bites

I've been making these for the kids the last couple of weeks and they love them!! They just grab one or two, wrap in a damp paper towel and microwave for about 1 minute.

Breakfast Egg Bites
14 eggs
Shredded cheese

Ham
Salsa
Salt and pepper

Preheat oven to 350 degrees.

Spray a 12-cup muffin pan with non-stick cooking spray (the heavier you spray, the less it will stick) or use thick muffin liners. I just ordered some silicone muffin cups to make my life easier!

In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.

Scoop 1/3 cup of mixture into each muffin liner.

Bake for 20-25 minutes or until the center of the muffin is completely cooked.

*You can use anything you want really. The first time I made them I made them with ham, spinach and cheese. The next time I used crumbled up bacon, cheese and salsa - YUM!!

I also tried to make these individually, in a small bowl I cracked one egg, beat it and added the other ingredients, then poured it into the tin. This way you can customize them as per their liking - but it is MUCH more labor intensive!

**UPDATE: It's easier to fill each muffin cup individually (I have silicone liners) with each ingredient. Whisk eggs, salt and pepper together then add the egg mixture into the cups. Streamlines the process!

Pad Thai Peanut Bowl

Pad Thai Peanut Bowl
2 x 12 oz. noodles *I used spaghetti

1 orange bell pepper, thinly sliced
1 red bell pepper, thinly sliced

Garlic powder to taste
2 bottles of Sky Valley Organic Thai Peanut Sauce

* optional Chicken (we used 1 can of chicken for our protein guy and air fried chicken nuggets for some of us)

Peanuts, Green onions, lime juice for serving

Cook noodles according to package directions until just tender. Heat 1 tablespoon oil, add the bell pepper  and cook for 1-2 minutes until pepper is just softened, stirring the entire time. Add garlic powder to taste.
Add in the noodles, peanuts and sauce then toss to combine. Stir in the scallions, squeeze with fresh lime juice and serve.

This was a HIT!!! Even Piper ate it!

Disneyland's Loaded Potato Soup

I saw this recipe on Six Sister's Stuff - I have a lot of potato soup recipes - but why not give this a try?

Disneyland's Loaded Potato Soup
1 pound bacon roughly chopped
1 medium yellow onion diced
1 large carrot peeled and diced
¾ cup diced celery
2 bags frozen cubed hashbrowns

¼ cup flour
3-4 cups chicken stock
salt and pepper to taste
4 cups heavy cream
1 can corn drained
Optional garnishes chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and corn and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.

*You REALLY have to season this. Season at every step. 

Christmas Scalloped Potatoes

This is REALLY GENIUS - not to brag. We have had Costco's Main Street Bistro's scalloped potatoes before - quite a bit. My kids really love them. They are delicious and can be made in 8 minutes in the microwave - how can you go wrong?

A couple of the kids asked to have them for Christmas dinner but since Christmas dinner is a special occasion I wanted to do something to kick them up - and it was SO EASY!! These potatoes are getting a permanent spot on our Christmas dinner plate from now on!

This year we did 4 trays - but we definitely could get away with just doing 2 next year. To make sure they are warmed all the way through, we followed the package directions and microwaved them for 8 minutes. When they were done warming through, we put them in a nice 9 x 13 casserole dish. You have to manipulate them to lay in an even layer. Do as many trays as needed and add them to the dish once warmed. 

The KICK IT UP part? We shredded gruyere cheese and sprinkled it in an even layer over the top. I put it in a 400 degree oven with the carrots for about 30 minutes and they were heated through and had that golden cheese moment on top! Seriously so good!!

 

Classic Cheese Fondue

I decided to try doing a fondue night for Christmas Eve this year. It's fairly easy and it's all stuff we have on hand - or that we will definitely eat over the Christmas vacation...

 

Classic Cheese Fondue

1 garlic clove, halved
1 pound Harmon's Mountain Fondue Blend
1 cup chicken stock
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon fresh lemon juice
Freshly ground black pepper
Freshly grated nutmeg

In a large bowl, gently mix the cheese with the cornstarch. Rub the garlic clove all over the inside of the fondue pot. Heat the chicken stock and lemon juice to a slow simmer. Gradually add the cheese, gently melting each addition before adding more to help ensure a smooth fondue. Once creamy and delicious, either consume it immediately, stirring occasionally to keep it clump free. Serve with crusty bread, sausage, carrots, broccoli, apples, etc. Anything that goes well with cheese should be dipped into this fondue.

Chocolate Fondue Ganache

One of the biggest hits of the night (food wise!) was Costco's cream puffs dipped in this chocolate sauce. It was so freakin good!!

Chocolate Fondue Ganache

1 ½ cups heavy whipping cream
2 x 12 oz bags excellent chocolate chips

Heat up the heavy cream in a fondue pot just until it boils. Watch this extremely closely. Pour the heated heavy cream directly over the high quality chocolate chips and let it sit for 5 minutes.

This year we did this for Christmas Eve and used my small crock pot. It didn't heat up as fast as a fondue pot (obviously) so I started it before anything else.  

Starbucks Medicine Ball

If you have a sore throat, cough, cold or are just feeling yucky, this is a comforting drink to have.

Starbucks Medicine Ball
1 cup Lemonade
1 cup hot water
Mint tea bag
Peach tea bag

Honey

Add the lemonade and water together and heat up in the microwave for 2- 3 minutes. Steep the mint and peach tea bags for a few minutes. Remove the tea bags and drizzle with honey.

Christmas Cereal Mix

Christmas Cereal Mix
4 cups Rice Chex cereal 
8 cups Honey bunches of Oats with Almonds 
1 1/2 cups shredded sweetened coconut (blitzed in the cuisinart)
1 1/4 cup sliced almonds
1 cup butter
1 cup white sugar
1 cup light corn syrup
1 teaspoon baking soda

Line a baking sheet with parchment paper and spray with cooking spray.

In a very large bowl, add the Chex and Bunches cereal, coconut, and almonds and stir together.

Microwave version: In a large microwave safe bowl, add the butter, sugar, and corn syrup. Microwave for 5 minutes stirring halfway. Remove and stir well. Microwave for 2 more minutes. Remove from heat and add the vanilla and baking soda.

Immediately pour the sugar mixture over the cereal mixture and stir until very well combined. Spread onto the prepared baking dish and let cool. Break into pieces and enjoy.

Thanksgiving 2023

Maisie was hospitalized the Tuesday before Thanksgiving, so we had to come up with a different schedule in order to get everything accomplished.

Wednesday Day: Jack sauteed all the veg and sausage for his new stuffing as well as the sausage for the sausage bread. Put each in tupperwares and in the fridge. Patrick made the brine and thawed the turkey.

Wednesday night: I made cranberry sauce (now pureed per Maisie and Biz request), boiled the sweet potatoes, blanched the brussels sprouts, put out the Rhodes loaves for the sausage bread in the morning, Patrick cleaned out the turkey and put the turkey in the brine, Piper made the chocolate pie and Biz made the new version of pumpkin pie.

Thursday Patrick made the sausage bread and started the turkey before heading out to visit Maisie at the hospital. I got the kids up and going on their dishes. Biz did mashed potatoes in the crock pot, Piper layered the sweet potatoes, I did the first part of the focaccia bread for the stuffing bc Jack was at work. I also started the rolls (usually Maisie's job). 

When Jack came home, he finished up the focaccia bread and cooked it in the oven. When the turkey was close, I put the brussels sprouts and the rolls in the oven. We ALMOST forget the gravy every year!! This year was no exception. But - at the last minute I pulled it off.

*Cooking the sweet potatoes and blanching the brussels sprouts the night before was genius!! Don't forget to do that every year from now on!

  

Thanksgiving Stuffing Focaccia

Our kids have told us a MILLION TIMES that they don't like Thanksgiving dinner. Two of our kids have food allergies and they both have had allergic reactions on Thanksgiving - so that actually makes sense to me. Tonight we got down to brass tacks with those darn kids and asked them what they DON'T LIKE about Thanksgiving dinner and the answer from all 3 girls was a resounding "STUFFING!" They all said that it's a texture issue. Our son has made the stuffing for several years and the rest of us just love it - but I saw this recipe and asked Jack if he'd be willing to try this recipe this year (using his usual ingredients for his stuffing). He was over the moon excited to try it. I will report back to let you know what our stuffing haters thought about it!!

Thanksgiving Stuffing Focaccia
2 tablespoons unsalted butter
4 stalks celery, finely diced *we use Bok Choy bc of allergies
1 onion, finely diced
1/4 cup fresh sage leaves, finely chopped
2 chicken bouillon cubes, crushed (see Cook’s Note)
Coarsely ground black pepper
6 cups all-purpose flour 
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
2 1/2 cups warm water
1/2 cup plus 1 teaspoon extra-virgin olive oil
Kosher salt
1 cup fresh parsley leaves, finely chopped
1 pound sweet Italian sausage, removed from casing

Brine and Finish:
Kosher salt
Nonstick cooking spray, for the plastic wrap, optional
Flaky sea salt, for sprinkling
3 tablespoons extra-virgin olive oil

For the dough: Melt the butter in a large skillet over medium heat until foaming but not brown. Add the celery and onion and cook, stirring often, until softened but not brown, 12 to 15 minutes. Sprinkle with the sage, bouillon cubes and 1 teaspoon pepper and stir in 1/4 cup water. Cook, stirring often, until the bouillon is dissolved and has coated all the vegetables and the water has evaporated, about 3 minutes. 

Transfer to a plate and let cool to room temperature.

Meanwhile, whisk the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.

Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.) With the mixer on low, add the cooled vegetables and the parsley.

Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with a plate and let sit until doubled in size, about 2 hours.

Meanwhile, heat 1 teaspoon olive oil in a medium pan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with the back of a spoon, until golden and crisp, about 5 minutes. Transfer to a plate and let cool to room temperature.

Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Top evenly with the sausage and use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.

For the brine and finish: Dissolve 1 teaspoon kosher salt in 1/4 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover with an inverted baking sheet or cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.

Meanwhile, preheat the oven to 450 degrees F.
Uncover the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

Cook’s Note
You can use bouillon cubes, powder or paste here. The important part is to use the amount of bouillon needed for 2 cups of water, based on the package directions. Cubes often vary in size and powder and paste have different concentrations. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Roast Beef Sandwich

Roast Beef Sandwich

3 slices Boars Head Roast Beef - sandwich thin
1/2 Tbsp Boars Head Horseradish
1 Tbsp Mayonnaise
1 tsp Italian seasoning
1 tsp garlic powder
Hoagie Roll
Butter

Mix horseradish, mayo, seasoning and garlic in a bowl. Add roast beef and coat - but don't over work. Let sit while you do the next step. Spread butter on hoagie and broil until butter is melted and hoagie is just toasty. When the bun is done - add roast beef mixture and chow down!!

Fall Trail Mix

Fall Trail Mix

1 c peanut butter pretzels
1 c white chocolate harvest pretzels
1 c chocolate covered almonds
1 c peanuts
1 package mallow creme autumn mix
1 c harvest cadbury chocolate balls

*I found everything at Harmons!

Butter Pasta for a Crowd

All 3 of my daughters play soccer and all 3 of them play goalie - my oldest graduated from our local High School last year and my 2nd oldest (pictured) is the current Varsity goalie at that High School this year.

They have team dinner once a week and the parents pitch in to provide those dinners. A couple of us decided to do a pasta bar for the team and I don't want to forget how we did it - so I'm writing it down!!

We made dinner for 25 to 30 people. Butter pasta, GF pasta, meatballs, marinara, alfredo, garlic bread and macarons for dessert.

I made 5 pounds of rotini with just enough butter to keep them from sticking together, salt packets. We had one serving left. *2024 this year I used my 7? qt. black crockpot and my old white 4 or 5 qt crockpot to keep the pasta warm. When I got home the white crockpot broke - so I'll have to replace that.

My canning stove pot in 14 Quarts if you fill it to the "fill line". It took about 40 minutes for the water to come to a boil and then even though the package says to boil for 7-8 minutes, I cooked it for 12 minutes just to make sure it was cooked to my liking. I cooked all 5 lbs of noodles in that 14 quarts of water. Drained the pasta and put them in crockpot's with butter to keep them warm.

Corinne: 8 jars marinara, split half with meatballs, half without, 2 bags meatballs, 7 loaves garlic bread. did 4 jars of sauce plain and kept it in a large drink cooler until it was time for service. She did a bag and a half meatballs with 3 jars of sauce but she thinks she would do 2 full bags next time. She also brought 5 loaves of garlic bread but thinks 6 -7 loaves next time! Crock pot for the meatballs and sauce. 

Next year:

My white crockpot broke - so I'll need to buy a new one. DON'T FORGET EXTENSION CORDS!! 

Delese: 1 package GF pasta, GF meatballs, 4 packs macarons

Loaded Cowboy Salad

Loaded Cowboy Salad

1 Head Iceberg lettuce, chopped
15 oz black beans, drained
15 oz Black Eyed peas, drained
1 can Corn
6 Slices bacon, Cooked and chopped
2 c grape tomatoes
1 c Cheddar, shredded
1 Avocado, Chopped
1 Bell Pepper, chopped
1 Jalapeno, seeded and minced
1/2 Onion, red, diced

1 cucumber, diced

Dressing

1 Cup Mayonnaise
1/2 Cup Smokey Sweet BBQ Sauce
2 Tablespoons Dijon Mustard
2 Tablespoons Worcestershire sauce
2 Tablespoons Lime juice

Whisk together dressing, add all salad components, toss with dressing and serve!

Nutcracker Tea Party Details

Nutcracker Tea Party Deets...

Large Nutcracker bowl with Costco Quinoa Salad
2nd Large Nutcracker bowl with Iceberg lettuce, diced with small Nutcracker bowls of apples, Strawberries, cucumbers, feta and candied pecans on the Nutcracker tray, Blush Vinaigrette, Poppy Seed Dressing, Mango dressing on the side

Sandwiches: All on white rectangle platters
Focaccia, pesto, ham & havarti (open faced)
Wheat bread, nutella, strawberries
White bread, strawberry, basil, black pepper Boursin & balsamic

White rectangle platter with Costco cheese variety pack, crackers, a cheese ball and grapes

Martinelli's
Small white footed cheese board with packets of tea on it
bowl of ice with a scoop

White cake platter with shortbread cookies and madeleines
Rainbow cake platter with Costco cream puffs

Kneaders Sandwich Spread

I'm trying make ahead sandwiches again this year - I found out last year that my kids just WON'T take them to school but I'm going to try them as after school/before practice snacks. We'll see if I have any success.

I took a 24 pack of King's Hawaiian rolls and split it in half (so I had 12 rolls split x 2) Then I cut them in half horizontally. I layered one side with pre-cut cheese squares, topped with Kneaders Sandwich Spread and then deli ham, sliced and finally with the top of the Hawaiian rolls. Then I cut the rolls into sections of 2, set them in ziplocks and into the freezer they go.

I have a timer that goes off about an hour before the kids get home so I can pull a couple bags out and they'll be thawed by the time they get home - ready to eat!!

Kneaders Sandwich Spread
1/2 c mayonnaise
2 Tbsp sour cream
2 tsp yellow mustard
dash of salt

Mix! It's really delicious!

Peach Bruschetta

I saw this recipe on the Food Network's Kitchen tv show. It looked SO GOOD! My husband was working at the kitchen table while the episode was on and later that night while we were talking about what to have for dinner, he mentioned this recipe - I didn't even know he was watching!

It. is. so. delicious. I'll definitely be making this on repeat!

Peach Bruschetta

1 French baguette, sliced 1/4 inch thick
1/4 cup olive oil
3 large peaches, cut into small dice
2 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
4 ounces goat cheese

Preheat the oven to 350 degrees F. Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes.

In a medium bowl, toss together the peaches, basil, salt, 1 tablespoon olive oil and hot honey (to taste).

To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some of the peach mixture.

Patriotic Party Mix

Patriotic Party Mix
4 cups Chex cereal
3 cups Cheerios
3 cups pretzels mini's
1–1/2 cups slivered almonds
1 1/2 bags vanilla candy wafers (18 oz total)
Red, white and blue sprinkles
2 packs "sharable" 4th of July M&M’s

Instructions
In a large bowl, combine the Chex cereal, Cheerios, pretzels, almonds and M&M's.
In a microwave safe bowl, melt the candy wafers in 30 second intervals until melted and smooth. 
Pour the melted chocolate over the ingredients in the large bowl and toss to coat with a large spoon. Ingredients should be evenly coated.
Immediately sprinkle with the sprinkles. Allow mixture to cool completely. Break apart to serve. Store in an airtight container or baggie.

5 Minute Candied Walnuts

I ordered a wedge salad at an upscale restaurant recently and I haven't stopped thinking about that salad since!! I was surprised when I took my first bite and I tasted something sweet in the mix - I asked the waiter what it was an I was actually SHOCKED when he answered "Candied Walnuts."

I've made the salad 5 or 6 times since and I always have to look up the ratios - so I'm jotting it down for my ease!

Candied Walnuts
1 cup walnuts
1 TBSP butter
1/4 cup sugar

Toss in a pan and cook on medium heat for about 5 minutes. Once the butter and sugar have melted and coated the walnuts - spread out on parchment paper and let cool.

Bread Tips!

I'm back to baking bread more lately. After an almost 20 year break to stay at home full time, I started working again. While I am able to work on days that work around my schedule with what the kids have going on - I love to keep doing extra special things to let the kids and my hubs know how much they are loved - enter homemade bread!

Today I'm making my husband's favorite Sunflower Whole Wheat bread and I was reminded again about a new trick I've been using the last several months.

When I started making bread again, I made a couple of "dud" loaves. So, I thought it must be my yeast - how long does yeast last? When did I buy this yeast?? So I did an experiment. I put some yeast in luke warm (temp'd on my wrist) water and I put some other yeast in hot (warm to my pinky) water. The yeast that was in the hot water activated beautifully! The yeast in the luke warm water barely bubbled. So. I've been using hot water and since I made that small change - all my bread recipes have turned out wonderfully!

We also remodeled our kitchen last spring and my top oven has a "PROOF" setting - so I use that exclusively - I feel like that has made a difference too.

Fastest Baked Potatoes in the West

My husband wanted steak, baked potatoes and salad for his birthday dinner. I was running short on time so I cheated a bit...

Originally I posted a picture of the potato dressed - tonight I took one of another dinner we had when the potato was naked so you could see how beautiful it is!! 

Fastest Baked Potatoes in the West

Russet potatoes (as many as you need - as close in size as possible)

Olive Oil

Kosher Salt

Preheat your oven to 450 degrees

Scrub your potatoes. Pat dry. Cut in half put on cookie sheet cut side down. Drizzle with olive oil and sprinkle with Kosher salt. Roast for 25 minutes.

Chocolate Chip Banana Muffins

I've been trying to make/make available healthy breakfast foods that are high in protein so we will ALL actually EAT BREAKFAST! We are almost always in a rush in the morning before work and school and around here - it's usually breakfast that gets sacrificed.

We've been eating a lot of Kodiak brand pancakes. I bought my youngest (11) a mini waffle iron for Valentine's Day and taught her how to make the batter - so she has been loving those. I also taught the girls how to make eggs they way they like them (over easy is preferred by most!) We've also been having Oikos greek yogurts with granola and in a real pinch - protein granola bars. I saw this recipe online and that it would be PERFECT to have on hand instead of the granola bars - that really should be eaten as a snack later in the day. We'll see!!

Chocolate Chip Banana Muffins

2 bananas
2 c Kodiak power cake powder
1 c almond milk
1/4 c maple syrup
1 egg
1 tsp vanilla extract

Chocolate chips to your liking

Preheat 350 degrees
Mix all ingredients. Put in greased or lined muffin tray and bake for 16 to 17 minutes.

2 muffins 230 cal 11 g protein

*This picture the muffins have white chocolate chips in them. I personally would've used mini chocolate chips, but my daughter, Biz made them and she prefers white chocolate chips.

Homemade Artisan Bread

I saw this recipe online and thought it was the perfect recipe to teach my girls how to make bread!! The older 2 have made our beloved Thanksgiving Rolls a few times, but they haven't made regular old bread - and this was the first time making any kind of bread for my youngest. It's a no fail recipe!!

Homemade Artisan Bread

3 cups All Purpose Flour
1 tsp Salt
1/2 tsp Active Dry Yeast
2 cups Water- room temperature water start with 1 1/2 cups then add more

Mix the flour, salt and yeast until combined in a large bowl (the bread doubles)
Add in the water (start with 1 1/2 cups then add more until it isn’t dry, but you don’t want it too wet)
Cover with a plate or silicon wrap or plastic wrap and let sit for 6 to 24 hours (on the kitchen counter)
Then de-gas, by stirring it once to get the air out.
Grease your bread pan with oil or butter (coating with flour helps it to not stick)
Place bread dough in your baking pan and let it rise for an hour covered.
Bake at 400 degrees for 30 minutes covered (I use another bread pan on top, or you could use tin foil), then 10 minutes uncovered until golden on top *I baked it for 2 minutes longer at the end - it didn't look brown enough.

Different Mix-Ins

Options- Wheat Bread- 2 cups all purpose flour and 1 cup wheat flour (I have made this before with all wheat, I liked it, my kids didn’t as much….it is heavier)
Gluten Free- Use Cup for Cup Flour
Cranberry Bread- Before you add the water mix in- 1/2 cup dried cranberries and 1/2 cup chopped hazelnuts
Jalapeño Cheddar Bread- Before you add the water mix in- 1/2 cup shredded cheddar cheese and 1 diced jalapeño *we left just a few seeds attached so it wasn’t too spicy- add more of the seeds if you like it spicy (or I chop up about 1/4 cup of the “Hot & Sweet Jalapeños” from Trader Joe’s that are in a jar)
Nut Bread- Before you add the water mix in- 1/4 cup chopped almonds, 1/4 cup sunflower seeds and 1/4 cup flax seeds
Cinnamon Raisin Bread- Before you add the water mix in- 1/2 cup raisins and 2 teaspoons cinnamon
Everything But The Bagel- Before baking sprinkle evenly over the top of the bread with Everything But The Bagel Seasoning

Pecan and Honey Glazed Salmon

We eat salmon as often as we can here (well, the 3 of us that aren't allergic or picky!) and we make it one of two ways every time. I searched around for recipes and landed on this one - let's see how it goes...

UPDATE... I made it the night after I found the recipe and IT WAS WONDERFUL! 2 of our kids are allergic to seafood and our youngest is THE PICKIEST EATER ALIVE. So... usually the salmon is just for my husband, my best eater w no allergies and I. Not tonight. Little Miss Picky fell in love and she ended up eating my portion! This recipe is going into the rotation!

Pecan and Honey Glazed Salmon

1/4 cup honey
4 teaspoons finely chopped pecans
1 Tablespoon soy sauce, (for gluten-free use gluten-free soy sauce)
4 (6 oz ) salmon fillets
1/4 teaspoon salt
1/4 teaspoon black pepper


Preheat oven to 425 degrees.
Combine honey, pecans, and soy sauce in a large zip-top bag. Sprinkle fish with salt and pepper; add to bag and seal. Marinate in refrigerator at least 15 minutes. I like to marinate mine all day so all that flavor gets infused.
Remove fish and nuts from bag, reserving marinade. Place fish on foil lined pan and top with nuts.
Bake at 425 degrees for 15 minutes or until fish flakes easily with a fork, basting fish twice with remaining glaze while baking.

Homemade French Bread

Homemade French Bread

2 tablespoons dry yeast I prefer SAF brand
1/2 cup warm water
2 cups warm water*
3 tablespoons sugar
1 tablespoon (yes tablespoon!) sea or Kosher salt
5 tablespoons Olive oil, Canola or vegetable oil*
6 cups flour (4 cups bread flour and 1 1/2-2 cups All Purpose)

Dissolve yeast in 1/2 cup warm water.
In a separate large bowl combine warm water*, sugar, salt, oil and 3 cups of the flour. Stir well.

Add the yeast mixture to the warm water-flour mixture. Mix together with large wooden spoon or paddle attachment.

Add the remaining 3 cups of flour, a cup at a time, mixing well after each addition.
After all of the flour is added and mixed in, let sit in bowl for 10 minutes.

When the dough has risen, stir down with a large spoon. If making in a stand mixer, turn the machine on low for a few seconds until the dough is deflated, and push dough to bottom part of bowl with a spatula.

Repeat 5 times, every ten minutes, for a total of 60 minutes of rising and then punching (or pushing) down.

Divide the dough in half. Roll each half of dough in a 9×12 rectangle on a floured surface.

Roll the dough up like a jelly roll (long way). Place the dough on a greased baking pan (jelly roll pan), with the seam side down. Both loaves will fit on one pan.

Score the bread across the top 3 or 4 times, and brush with beaten egg (if using).

Let rise for 20-30 minutes in warm place.

Bake at 375 for 20-25 minutes in lower half of oven, until golden brown. Or you may bake at 350-375 convection for 18-20 minutes until golden.

Herbed Focaccia Bread

I made this and it was FANTASTIC!!! The only thing I'll do differently next time is make double! The loaf this made went in one sitting at the dinner table!

This Easy Herbed Focaccia Bread such a simple bread recipe to make, but the flavor is outstanding! This bread is light and airy, with a yummy olive oil saltiness and those fresh herbs bring the whole loaf to life.

2 c Bread flour, (or all-purpose)
1 tsp Kosher Salt
1 c Water Warm
1 1/8 tsp Instant Yeast
1/2 tsp Granulated Sugar
Olive Oil
1 tsp Rosemary Fresh , chopped (or 1/2 teaspoon dried)*
1 tsp Parsley Fresh, chopped (or 1/2 teaspoon dried)*
1/2 tsp Thyme leaves Fresh , chopped (or 1/4 teaspoon dried)*
Maldon Flaked Sea Salt

In a glass bowl, add the flour and salt. Mix to combine.
In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute* and stir into the flour with a wooden spoon until the dough just comes together.
Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.
Remove the bowl from the fridge.
In an 8-inch round cake pan, drizzle oil and place the dough in the center, tucking ends under.
Cover with plastic wrap and allow to rise 2 hours.
Heat the oven to 450ºF.
Once risen the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan but not through the dough.
Sprinkle with herbs and salt.
Place in the oven and turn down to 425ºF and bake 22-24 minutes or until golden.

*Yeast should bubble and foam up within a few minutes to let you know it's activated

The Cheesecake Factory 4 Cheese Pasta Dupe

We just got back from a soccer tournament in Las Vegas. I feel like we ate 24/7 - we always chose somewhere easy to get into. So our last dinner there was at the Cheesecake Factory.

Our 10 year old ordered this dish and she FELL IN LOVE. She took her leftovers back to the hotel and her sister (who chose to go bowling w her teammates instead of go with us) came back starved and asked to eat those leftovers - our 10 year old wouldn't share no matter what. I ended up promising her that I would find a dupe and make it for dinner later that week. It was a deal - so here is the recipe I followed! The only real difference in the one I made from all the other recipes out there is that I didn't add eggs - we have a child allergic so I just omitted them.

Doesn't look real pretty - but she was OVER THE MOON!

Cheesecake Factory 4 Cheese Pasta Dupe

8 oz Penne pasta
24 oz Marinara Sauce
1 c Ricotta
2 ¼ c Mozarella, grated
¼ c chopped fresh basil
½ tsp garlic powder
¼ tsp pepper, freshly ground
4 Fresh mozzarella balls, cut into quarters
¾ c freshly grated Parmesan cheese

Salt & pepper to taste

Garnish
2 T ricotta cheese
2 T grated Parmesan cheese
Fresh basil, chopped

Preheat oven to 350°F. Lightly grease an 11x8-inch (3.5 Quart)baking dish.
In a large pot of boiling, lightly salted water, cook Penne pasta according to package directions until al dente. Drain.
Meanwhile, while pasta is cooking, heat marinara sauce in a medium-sized saucepan over medium-low heat.
In a large mixing bowl, combine ricotta cheese, shredded mozzarella, fresh basil, garlic powder and pepper. Stir until well combined.
Add hot pasta and the heated marina sauce to the ricotta mixture. Stir until pasta is thoroughly coated with the creamy sauce.
Transfer pasta mixture to greased 11x8-inch (3.5 Quart) baking dish. Place quartered mozzarella balls evenly over top of pasta. Sprinkle Parmesan cheese over top.
Cover with aluminum foil and bake, covered in 350°F oven for 25 minutes.
Remove foil and place under broiler for 3 to 5 minutes until cheese is bubbly.

Garnish: In a small bowl, combine 3 Tablespoons ricotta cheese and 2 Tablespoons freshly grated Parmesan cheese. Divide evenly among four individual servings and top with freshly chopped basil.

Christmas Caramels

Christmas Caramels!!

This is the first year we are going to do neighbor gifts in a long time! Our neighborhood participates in an Annual Food Drive that benefits the Utah Food Bank. We have a big get together in the neighborhood on donation night. Sometimes we watch a small version of the Nativity Scene, sometimes we have hot cocoa and listen to some of the beautiful voices in our neighborhood sing carols and this year, we had a full sit down dinner WITH short Nativity done by the kids in our neighborhood.

Food Donations and spending time together is IN LIEU of Neighbor Gifts. BUT - this year is a little different. We have been in this neighborhood for 8 years but just moved 1 street over almost a year ago. It's our first Christmas in our new house with our new neighbors. We live on a circle and we are the ONLY FAMILY on the street! Everyone else has lived here for years and their children have all grown up and moved away. We didn't see anyone from our little street at the Neighborhood Party but I wanted to let all of them know how much we love living here and that we appreciate them - so I came up with this!

I buy a 5 lb loaf of Peter's Caramel every year at Orson Gygi. It's a lot of caramel - but it stays good for such a long time - as long as it's stowed away in a zip top bag.

I bought the Caramel loaf in September and we've made a bunch of treats - well MAINLY white chocolate covered caramel apples with cinnamon sugar sprinkles (we are ALL obsessed!!)

It's a few days before Christmas and I came up with a brilliant idea! I already had the caramel loaf, I had the foresight to buy individual candy wrappers a few months ago - so here's what we did.

Lay parchment paper on a baking sheet. Put caramel loaf on top of the parchment paper. Set in the cold oven and heat to 200 degrees. When the oven reaches 200 degrees - turn it off. Pull the baking sheet out of the oven and set a piece of parchment paper on top of the caramel - then put the underside of a second baking sheet on top of that. Use the baking sheet to press the caramel into about a 1/2" sheet of caramel. I also used a rolling pin. If you need to - return it to the cooling down oven to get it a bit easier to work with.

Use a pizza cutter or food scraper to cut the large caramel slab into 1 1/2" rows. Then cut those rows down into about 1 1/2" pieces. Roll the caramel into a cohesive piece and wrap individually. 

We put them into a clear baggie - tie with some Merry Christmas ribbon and add a note!

Strawberry, Black Pepper & Basil Tea Sandwiches

I hosted a Nutcracker Tea Party last night before all the girls in my family went to see the Nutcracker (a tradition my girls and I started 14 years ago!)

I wanted to serve a few different tea sandwiches, but I wasn't sure which ones would be enjoyed by everyone. I came across this recipe and tested it out on some of my kids 19, 18 and 10. It passed their test - so I went for it! They were surprisingly good! I added our much loved balsamic glaze for that extra punch!

Strawberry, Black Pepper & Basil Tea Sandwiches

Soft white bread

Strawberries (sliced 1/4 thin)

Black Pepper Boursin

Fresh basil

Nona's Balsamic glaze

I was worried about the cheese tearing the soft white bread - so I let it sit out for about an hour before I used it. It spread very easily after that.

Use an offset spatula/knife to spread the cheese on both sides of the white bread. On the bottom piece of the bread, add 2 strawberries, a small piece (1/2" size) fresh basil, drizzle with balsamic glaze and top with the top piece of bread. I cut these into squares - so I got 4 sandwiches from 2 pieces of bread.

*TIPS: I made several sandwiches yesterday so I learned a few tricks to make it go a bit quicker. I cut the crusts off all the bread for the type of sandwich I was going to make first. Then - I added the spread - THEN I cut them into squares and topped them. I also wiped the knife clean when it got too goopy.

Also, after assembling the sandwiches I put a damp paper towel over them so they wouldn't dry out.

When I finished each type - I covered them with plastic wrap and refrigerated them until it was time to eat. 

Next time I think I will assemble all the sandwiches except for the Cucumber Tea Sandwiches the night before. Then I will assemble the Cucumber Tea Sandwiches just before serving.

Peppermint Pie

I saw this on social media - and it is THE EASIEST, FASTEST, MOST DELICIOUS Holiday dessert I have ever made or eaten!

My kids went absolutely CRAZY for it. So crazy, that I've made it TWICE already in the last 2 days.

Peppermint Pie

1/2 gallon Peppermint Ice Cream (we like Farr's)

1 Oreo Pie Crust

1 c Milk Chocolate Chips

1/2 c Heavy Whipping Cream

Let the ice cream sit out for a bit to let it soften so it will be easier to manipulate. 

Scoop the ice cream into the pie crust and spread out into the entire area. Put the pie into the freezer to set up.

Combine the chocolate chips and cream in a microwave safe bowl. Melt for 60 seconds. Then melt at 30 second intervals until combined. 

Let the ganache sit and firm up a bit while the ice cream is setting. It won't completely set up - initially I made too much and kept it covered on the countertop and used the rest the next day when I made another one.

When you are ready to eat - pour the ganache on top of the pie. Garnish with peppermints, candy cane pieces or red and green sprinkles!

No Bake Chocolate Cream Pie

My girls LUUUV a no bake chocolate pie. They volunteer to make it every Thanksgiving and definitely would make it more often if we had Jell-O pudding on hand! I saw this recipe on Six Sisters Stuff and knew my girls had to try it for this Thanksgiving coming up. I'll post a picture and give a review as soon as they make it!

No Bake Chocolate Cream Pie
3 ounces cream cheese softened
2 Tablespoons sugar
1¾ cups milk divided
8 ounces Cool Whip Whipped Topping 1 container, divided
1 Oreo Cookie Pre Made Pie Crust (9 inches)
3.9 ounces instant chocolate pudding mix 1 package
mini chocolate chips optional

Instructions
In a mixing bowl, beat the cream cheese, sugar, and 1 Tablespoon milk until smooth (I used an electric mixer, but you could also do it by hand).
Fold in 1 cup Cool-Whip topping and mix well.
Spread mixture evenly into the bottom of the crust.
In another mixing bowl, whisk pudding mix and remaining milk for 2 minutes.
Let pudding stand for 2-3 minutes or until it is soft-set (just barely setting up).
Gently spoon pudding mixture on top of cream cheese mixture and spread carefully.
Place in the fridge until set (1-2 hours or longer if needed).
Just before serving, top with remaining Cool Whip topping and mini chocolate chips (if using).

Monster Munch

Monster Munch! A fun spin on chex mix!! My kids and their friends loved it!

Monster Munch
5 ounces pretzels
2 ½ cups Apple Jax Halloween version
2 ½ cups Corn Chex
2 cups M & M's chocolate candies Halloween edition
2 cups white chocolate chips (12 ounce bag)
1 ½ Tablespoons vegetable oil
Candy eyeballs

In a VERY large bowl (or two medium bowls), combine the first 6 ingredients. Set aside.

In a microwave safe bowl, heat white chips and oil on high for 60 seconds (you could also melt chocolate and oil in a double boiler pan).

Stir and microwave for another 30 seconds and stir until completely melted and smooth (you may need to microwave for a couple more seconds).

Pour melted chocolate over cereal mix and stir until all the cereal is evenly covered with white chocolate.

Spread cereal mix on 2 large baking sheets (I used cookie sheets) lined with wax paper.

Let cool and then break apart into chunks.

Store in an airtight container.

*This time I added Hocus Pocus cereal (it has purple, orange and green cereal and tiny cereal marshmellows)

BEST BLT's

BEST BLT's
10 Slices Sour Dough Bread
2 Tablespoons Butter
1 lb Thick or Thin Sliced Bacon cooked, (preference is thin and use multiple for me as it's easier to eat)
1 Cup Dukes Mayo if possible
2 Cloves Garlic
Pinch Salt
2-3 Fresh Tomatoes beefsteak are best
1 Head Iceberg or Green Leaf Lettuce
Salt and Pepper to taste

Heat a cast iron skillet over medium heat and melt the butter in the pan.
Place each piece of bread face down on the skillet and cook on one side until golden and toasted. Repeat with all the pieces of bread. Set aside.

In a small bowl, combine the mayonnaise and garlic and whisk together.
Slice your tomatoes fairly thick and season well with salt and pepper.
Prepare your lettuce.

Assemble your sandwiches right before serving by spreading the mayo mixture on the untoasted side of all the pieces of bread.

Top one piece of mayo'd bread with several pieces of lettuce, slices of seasoned tomatoes and as much bacon as you want. Then place another piece of mayo'd bread on top (mayo side down of course!) Repeat with all the rest of your bread and ingredients.

*Got this recipe from Oh Sweet Basil

Biz's Chocolate Chip Cookies

Every once in a while Biz gets bored and decides to bake. My other daughters get SO EXCITED - of course to eat the dessert - but it's extra special because I personally VERY RARELY bake. My son is allergic to eggs - so even when I tried recipes for desserts with egg substitutes or no eggs at all and he just wasn't impressed or interested and to be honest - they just weren't that good.

Last week she got bored and found a recipe online and then tweaked it and made this recipe and MAN-O-MAN we all flipped out! They were the best, softest, yummiest cookies we've ever had. We never want to lose this recipe! The cookies were eaten so fast we didn't get a picture - but next time for sure!

Biz's Chocolate Chip Cookies

1/4 c brown sugar
1/2 c sugar
1 3/4 c AP flour
1/2 c melted butter
1 tsp vanilla extract
1 egg
1 tsp salt
1 tsp baking soda
1 c Milk chocolate chips*

Throw everything into one large bowl and mix. Preheat oven to 350 degrees. Bake for 7-10 minutes.

(Biz just added that she likes to melt a little butter and add it on top when the cookies come out of the oven!!)

*Can use semi-sweet but we LOVE milk chocolate!

Mini Individual Pizookies

Mini Individual Pizookies

Mini Pizookies
1 cup Butter divided
1 cup Brown Sugar
½ cup Sugar
2 Eggs
1 teaspoon Vanilla
2 cups + 2 Tablespoons Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 ½ cups Semi-sweet Chocolate Chips
Vanilla Bean Ice Cream

Preheat oven to 350 degrees.
In a skillet, melt 4 Tablespoons of butter over medium heat stirring often, until it starts to bubble and is completely melted.

In mixing bowl, cream together remaining 12 Tablespoons of butter, sugar, and brown sugar for 3 minutes until light and fluffy. Drizzle in warm, melted butter and cream for 1 minute longer.

Add eggs and vanilla and stir well.

Stir in flour, baking soda, and salt.

Mix in chocolate and stir to combine.

Place in ramekins and chill for 30 minutes.

Bake at 350 degrees for 18-24 or until the edges are lightly golden brown, depending on the depth of the ramekin. Let set up for 4-5 minutes.

Top with vanilla bean ice cream and eat warm.