am always thrilled when I find a recipe that’s easy and that my little one asks for more of. These chickpea patties were a hit (with both the 1 and the 2 year old!). I would prep the patties in the morning, and then throw them in the pan just before lunchtime.Read More
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We've all been there. It's the end of the month, you've pretty much used your grocery budget, and you're running low on bread, which can get you through the last minute, easy meals you need for breakfast, lunch, and sometimes dinner. This is when I hop on Pinterest to find an easy bread recipe to make my own.Read More
I had a long day at work and an oils class afterwards so I needed to pack lunch and dinner. I knew I needed something that would stick because going gluten-free has led to a few hypoglycemic days because I haven't always had time to prep a decent meal. Krista and Jess and a great and easy idea to make quiche in a jar! I tried it out and it was fabulous.
butter for greasing jars
1 cup milk or half and half
1 teaspoon salt
1/2 teaspoon freshly ground pepper 20 ounces frozen broccoli florets 6 ounces sharp cheddar, grated 1/4 teaspoon nutmeg
Bring a large pot of salted water to boil. Add the broccoli florets, and cook for one minute. Drain well and remove excess water with paper towels. Roughly chop. Preheat the oven to 350° F. Lightly butter 8 half-pint wide mouth mason jars and place them on a rimmed baking sheet. Beat together eggs, half-and-half, salt, and pepper in a medium bowl. Mix in the prepared fillings along with cheese and fresh herbs or spices listed for your chosen quiche flavor. Using a ladle, divide evenly between the eight mason jars. Though not required, a jar funnel makes this job a little easier. Bake for 35 to 40 minutes, until set and golden on top. Allow to cool completely before putting on lids and refrigerating.
Makes 4 pint-size jars
You can experiment with different fillings too!
I have an awesome small group. We hang out and have dinner together before we jump into Bible study. I love everyone in my group; we're the perfect fit. :) This week our hosts voted for chili and we were supposed to bring sides. I wasn't sure what went with chili besides cornbread, but I didn't want to be boring. ;) So I jumped on Pinterest and found this recipe gem from Oh Bite It! I was a little concerned about handling jalapeños after reading some of the comments about it getting sprayed on faces and in eyes, but I donned some rubber gloves and went to work. It was relatively easy, and they were a HUGE hit! (My fiancé may or may not have been snacking on them in the car ride over; I was glad there was some left.) ;)
12 medium jalapeños 1-12oz box cornbread mix (I used the gluten free Hodgson Mill box) 1-1/2 cup shredded cheddar cheese, divided 4 strips of cooked bacon, chopped 1 cup corn, canned or fresh (optional)
Wash the jalapeños, cut them in half length-wise and take out the seeds and veins. Leave the stems on. (You may want to wear gloves, and make sure you are pushing the knife or spoon AWAY from your body so that you don't get sprayed in the face with hot juice! If you do get sprayed, coconut oil greatly helps.) ;) Place the jalapeños on a cookie sheet and set aside.
In a separate bowl, mix up the cornbread mix according to the directions on the box. (Mine required eggs, milk, and oil.) Add 1 cup of the cheese. Put in a ziplock bag, cut off the corner, and pipe the mixture into the jalapeños. Sprinkle bacon bits on top and use the remaining 1/2 cup of cheese to cover the top of each jalapeño.
Bake at 350 degrees Fahrenheit for 15-20 minutes or until cheese is melted and cornbread looks firm. They taste best when served warm.
They weren't overly spicy because I took the seeds and veins out. If you leave out the bacon, make sure you add some sort of salty seasoning to make up for it.
It all started with a trip to the Container Store. Who doesn't love that place?? We almost were going to do a wedding registry there, but there aren't that many locations, and we didn't think we should register at more than 2 places. ;) While perusing, I found some adorable candy cane striped take out boxes, perfect for a Christmas treat. And I just had to buy them. So then I had to decide what to make to put in them, and I enlisted the help of Pinterest (of course). Thanks to Cooking Classy with a Sprinkle of Fancy, I discovered the easiest, most festive, and delicious popcorn recipe! Here it is for your own cooking pleasure:
- 1 cup popping popcorn kernels, or 2 bags tender white popcorn
- 2 (12 oz) bags Vanilla Candy Melts (such as Wilton Candy Melts)
- 2-2/3 cups broken pretzel pieces
- 1 (12 oz) bag green and red, milk M&Ms
- Red, green and white Sprinkles
- Pop popcorn in a popcorn popper into a large bowl (or alternately in the microwave if using microwave bags of popcorn) according to manufactures directions. Remove any unpopped popcorn kernels. Toss in broken pretzel pieces and M&Ms (not too much because they will sink right to the bottom of the bowl!).
- Melt Vanilla Candy Melts in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula. Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles won't stick if the white chips begin to set and harden). Pour mixture into a single layer onto wax paper. Sprinkle entire mixture evenly with sprinkles (as many as you'd like) before vanilla chips set. Allow to cool and harden, then gently break into pieces and store in an airtight container.
I was able to fill 20 Container Store boxes with this recipe.
To finish off this holiday edition of delight, here's some Christmas cheer for you from me and my fiancé. Hope you have a lovely Christmas season filled with joy and laughter in the simple joys of life! :)