Anytime that I manage to find a dinner that everyone eats completely is a cause for celebration. This hit the jackpot last night! There were no complaints, second (and fourth!) helpings, and everyone’s plate was clean. I am also pleased to announce that this is really easy to make. You can add whatever meat you like, or leave the meat out. We ate it meatless last night with some chicken and cilantro potstickers.Read More
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It was our turn to host small group, and Reagan and I were on a clean eating cleanse. I was trying to think of something sweet I could make, and remembered dates can be used for a clean eating sweet treat. After perusing Pinterest for some ideas, I found this recipe for caramel apple dip without sugar. It was a HUGE hit, and so easy to make!Read More
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.
Going gluten free isn't as bad as you might think. There's so many stores that are accommodating. I was in Albertsons and there was little tags sticking off the price tags of gluten free items. It's so much easier to shop! One thing that has been great as a little extra goodie is gluten free, rice noodles. They are more pricey than regular pasta noodles, so I don't cook with them too often.
Last night's gluten free dish was lasagna. It was delicious and relatively easy. It did take a while to cook, but it was well worth the wait. This could be prepped ahead of time and refrigerated until it's ready to be baked too. The nice thing about this recipe is that you can use however much you have. The recipe I used from www.celiac-disease.com said to use 2 jars of sauce and 2-3 bags of mozzarella. I just used 1-1/2 small bags of mozzarella and 1 large jar of sauce. It was still delicious. ;)
Ingredients 1 box of gluten free lasagna rice noodles 1 large jar of gluten free pasta sauce (Prego makes some) 1 large bag of mozzarella 1lb cooked ground beef 1 container of low fat cottage cheese
Directions 1. If you have to cook your noodles ahead of time, do that according to the directions. My noodles were no-cook so I skipped this step. 2. Cook the ground beef and drain the fat. 3. Mix in 3/4 of the jar of sauce, half the mozzarella, and all the cottage cheese to the beef. 4. Pour the rest of the sauce in the bottom of a 9x13" pan. 5. Place a layer of noodles on the sauce. 6. Add 1/3 of the meat mixture on the noodles. 7. Add 1/3 of the remaining mozzarella. 8. Repeat 3 times, but don't add the final layer of cheese. 9. Bake lasagna at 350 degrees for 1 hour. 10. Top with remaining cheese and leave in oven until the cheese melts.
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! :)
This is as easy as it looks, and did I mention it's healthy and delicious? Yep, winning! All you need is a small melon, some yogurt, granola, and nuts--all customized to your taste and voila! It's done. You've got breakfast or lunch ready to go!
Ingredients Small melon (I like honeydew or cantaloupe the best) Granola Yogurt (I used a yoplait) Nuts (cashews or almonds are my favorite)
Directions Cut the melon in half, and cover one side in plastic wrap for tomorrow's breakfast. Discard the seeds. Pour the yogurt in the middle hole remaining. (I put in half the yogurt and refill when I've eaten some of the melon away.) Sprinkle with granola and nuts. Bon appetite!