Thai Peanut Noodles

Take 2!!! I always forget about this dish - that my family always eats happily (with the exception of our peanut allergy girl!) but I saw this today on a new recipe website I follow and she put a different spin on it! Let's try!!

Thai Peanut Noodles
8 ounces linguine noodles or Asian style noodle of choice
½ cup chicken or vegetable broth
1 ½ tablespoons finely minced fresh ginger or a heaping 1/4 teaspoon dry ginger in a pinch
3 cloves garlic pressed or minced
3 tablespoons soy sauce
3 tablespoons creamy peanut butter
1 ½ tablespoons honey
1-2 teaspoons Sriracha chili sauce plus more for serving if desired (see note below), optional
1 bunch chopped green onions
½ cup chopped cilantro
2 limes cut into quarters
¼ cup chopped peanuts

Optional:
chili crisp oil as desired, for serving
8-10 ounces Shrimp or grilled, sliced chicken or steak

Instructions
If using noodles that require cooking, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions. Some Asian style noodles are already cooked and can be added directly to the warm sauce and cooked there.
While the pasta is cooking, peel and mince the ginger and garlic, slice green onions, chop cilantro, and prepare lime and nuts.

To prepare sauce, in a separate sauce pan, combine broth, ginger, garlic, soy sauce, peanut butter, honey, and sriracha. (note: I sometimes saute my garlic and ginger in a couple teaspoons of oil first, but that isn't totally necessary- either way works!) Cook over medium-low heat, whisking constantly, until the peanut butter melts and the ingredients are combined. Cook on a very low simmer for 2-3 minutes until slightly thickened. If desired, you may add an extra tablespoon of peanut butter if you like a thicker, more peanutty sauce.
When the noodles are done, drain well and return to pot. Immediately add the peanut sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with chopped green onions, cilantro, and peanuts. Squeeze a little lime juice over each serving and serve with an additional lime wedge if desired. If you'd like, add another squirt of sriracha or some chili crisp oil. Serve immediately. If it sits for a bit before serving and becomes too thick, just add a little broth, or even hot water, to loosen it up.

Feetloaf

 Feetloaf

1 large onion divided

2 eggs *use egg substitute

½ cup milk

1 cup Italian bread crumbs

2 lbs ground beef

2 tbsp ketchup

1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

Sauce

1 cup ketchup

¼ cup brown sugar

3 Tbsp yellow mustard

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or foil and spray with cooking spray.

Dice ½ an onion.

In a medium bowl combine eggs, milk, breadcrumbs, ground beef, onions, ketchup, Worcestershire, garlic powder, salt, and pepper. Mix until just combined.

Shape into a foot on prepared baking sheet. Using remaining half of onion, add slices of onion to the toes as toe nails, and a large slice to the ankle area as a bone piece.

Bake for 45-55 minutes until done.

While baking, make the sauce. Combine ketchup, brown sugar and mustard in a small saucepan. Heat over medium until warm.

Pommes Anna

Pommes Anna

For the garlic herb butter:

½ C (114g) unsalted butter

3 cloves garlic, minced

3 tbsp chopped fresh parsley

2 tsp finely chopped fresh thyme leaves

1 tsp kosher salt (use 2 tsp if using Diamond Crystal brand)

Black pepper to taste

For the Potato Stacks:

3 lb (1360g) yellow or Yukon Gold potatoes, sliced 1/16” thick

12 small sprigs of fresh thyme

½ C (50g) grated parmesan cheese

Neutral oil for brushing muffin tin

To finish:

Flakey salt such as Maldon salt 

Preheat oven to 375f (190c). Lightly brush the cups of a 12-cup muffin tin with oil. If you happen to have a 6-cup muffin tin, you can stretch the amount of potatoes to make up to 18 stacks. Otherwise, pile stacks up high for 12 slightly heaped stacks, keeping in mind the potatoes sink down as they cook.

Melt butter and stir in garlic, parsley, chopped thyme, salt and black pepper. Set aside to cool.

Slice potatoes with skin on, very thinly about 1/16”. I highly recommend using a mandolin to get super thin slices of potatoes in relatively little time. Evenly-thick slices are important for even cooking. If you don’t have a mandolin, slice carefully with a sharp knife. Place sliced potatoes in a large mixing bowl and toss with cooled garlic herb butter.

Assemble potato stacks. In each oiled muffin cup, place a small sprig of thyme, followed by slices of potatoes starting with smaller pieces and ending with the larger pieces. About 1/3 and 2/3 of the way up the stack, sprinkle a bit of grated parmesan. For the prettiest stacks, stagger potato slices a little rather than matching them up in a neat column. Divide evenly among the 12 cups. It’s okay if the potato stacks are a little taller than the rim of the muffin cups because they will sink down as they cook.

Cover muffin tin tightly with foil. Bake in preheated 375f oven for 25 minutes or whenever potatoes are tender (use a skewer to poke one stack to check – the skewer should easily slide all the way through and back out). Increase oven heat to 425f. Remove foil and return to bake uncovered for 8 - 10 minutes more, or whenever edges are browned and crispy, and tops are golden brown. Keep a close eye on them during the final few minutes of browning.

Use a soup spoon to make sure the edges are loose and dislodge the stacks from the muffin tin. Serve upside down (with thyme sprig facing up) with a sprinkle of flaky salt.

*Set the mandolin to "0", 3 lbs will be enough for 2 12 cup muffin pans. I added parmesan after the 3rd or 4th layer and then again after 3 layers making sure there were layers on top of the parmesan so it wouldn't stick. I also just used PAM to spray the cups.

Homemade Pot Stickers

One morning my son Jack and I realized that we were both home for the day without ANY PLANS!! That never happens! You know I took advantage of that! 

Jack is one of the 2 kids we have that has food allergies. Recently we had him and his sister tested to update their allergies and we found out that he is no longer allergic to fish! HUZZAH!! I decided to take him to out to lunch for SUSHI for the first time in his life.  

Then, I asked him if he wanted to learn how to make his Aunt Morgan's Gyoza (the original recipe HERE.) Jack is a great cook and was all in. 

The best thing was that we were able to enjoy and share the fruits of our labor with the rest of the family. 

The ONLY thing we did differently this time was that after we made the first batch, we decided to use the same method - but to over fill them and wrap them up like egg rolls. Delicious!

Blue Cheese, Apples & Grapes Salad

Back to School Menu

I KNOW! This sounds like a bizarre combination - but just go with me here...

I had a HUGE craving for salad - but not any ordinary salad - one of my favorites! I made it and I knew something was missing. So - I got here on the blog to see what I was missing and to my surprise - I've never posted it!!! Probably bc it's so simple - it's not even a recipe - but man oh man does it hit the spot.

Blue Cheese, Apples & Grapes Salad

Brianna's Blush Wine Vinaigrette

Diced apple (I love cosmic)

Purple grapes

Blue Cheese

Toasted slivered Almonds

Iceberg Lettuce

*A few REALLY IMPORTANT things here. I am a HUGE ADVOCATE of using really good ingredients. Brianna's is the best. Slivered almonds can be expensive - but if you buy them in the bulk section of your grocery store - and you only buy the exact amount you need - you aren't wasting money - and it literally takes 4 minutes to toast them!! ALSO - please, please, please don't buy the "blue cheese crumbles." Again, blue cheese can be expensive - but if you only buy a small wedge - you pay about the same BUT you don't compromise taste!!

Perfect Baked Potatoes

We had our Back to School dinner tonight. My husband is a meat and potatoes kinda guy - and so are our kids. Me - not so much LOL. The theme was "SUCCESS is the sum of small efforts repeated day in and day out" like "an apple a day" so our meal was based on apples.

We had pork tenderloin, baked potatoes (with sides served in apple dishes) and one of my favorite salads Blue Cheese, Apple & Grapes salad and hot apple crumble pie with vanilla ice cream - what a way to start the school year!!

Russet Potatoes - 1 per person
Butter
Kosher salt

Perfect Baked Potatoes

Scrub each potato clean and poke at least 10 times with a fork. Set on a sheet pan with aluminum foil and a wire cooling rack.

Bake for 25 minutes at 450 degrees. 

Remove from oven and brush with butter and sprinkle generously with kosher salt on the side facing up. Flip the potatoes over and repeat the process. The salt sticks better if you butter and then salt each one immediately before moving on to the next one.

Put them back in the oven for 40 minutes. Using an oven mitt or paper towel and squeeze gently to check for doneness. 

Serve with bacon, chives, sour cream, and cheese for the perfect bite!!

Hot Fudge

One thing on our Summer LIVE List this year was to have an Ice Cream Bar. We had one for Father's Day! I made a few sauces for the bar, the easiest being 

Strawberry Sauce

Wells Freezer Jam (or your favorite)

Water - add 1 Tbsp at a time until it's a good consistency

Lemon Sauce 

Bon Maman Lemon Curd

Water - add 1 Tbsp at a time until it's a good consistency

Use plastic squeeze bottles to squirt them on your ice cream!!

Hot Fudge
3/4 c butter
1 1/2 c sugar
1 can evaporated milk
1 1/2 c semi sweet chocolate chips
2 tsp vanilla

In a medium-sized saucepan, place butter, sugar, milk and chocolate chips. Stir over medium heat until mixture comes to a simmer.
Remove from heat and stir in vanilla. Mixture will thicken as it cools.
Serve warm. Or store in the refrigerator up to 2 weeks.

Makes about 3 ½ cups.

Fruit Pizza Cookies

I made these as a quick, easy, no muss, no fuss dessert for a Memorial Day party. I baked the cookies, made the frosting and let everyone make their own!

Fruit Pizza Cookies
Pillsbury Sugar Cookie Ready to bake (24 pack)
16 oz Cool Whip
16 oz Cream cheese frosting
Fruit

Bake cookies according to package directions. Mix thawed Cool Whip and Cream cheese frosting together until fully combined. Let refrigerate for at least an hour. Cut larger fruit into bit sized pieces (strawberries) we also use blueberries, blackberries and raspberries.

Let everyone decorate them according to their tastes!!

Kicked Up Texas Caviar

Kicked Up Texas Caviar

15 oz can black beans drained and rinsed

15 oz can blackeye peas drained and rinsed
11 oz can sweet corn drained
1/2 cup red onion diced
1/2 cup yellow or red pepper diced
1/2 cup cilantro minced
2 whole avocados chopped
2 whole roma tomatoes diced
Dressing
1/2 cup olive oil
2 tbsp sugar (I use 2 tsp Stevia)
1 whole lime juice
1/4 tsp garlic powder
1 tsp salt

In a large bowl mix the dressing ingredients.
Add the rest of the ingredients into the dressing bowl and stir.
Serve with chips or as a side.

Fried Ice Cream - No Fry!

For Cinco De Mayo tonight, Biz made this desert - so delicious!! 

Fried Ice Cream (No fry!)
vanilla ice cream
5 cups Cornflakes cereal
1/2 cup butter
2 teaspoons cinnamon
2 tablespoons sugar
*Chocolate ganache

Scoop ice cream into 2 1/2 inch scoops and freeze until hard. An easy way to do this is to line a cupcake pan with plastic wrap and place the scoops in the tin.
Crush the cornflakes with a food processor or in a Ziploc bag.
In a medium skillet, melt the butter. Add the cornflakes and cinnamon and cook for a couple of minutes. This blooms the cinnamon and makes the flavor come out.
Remove from heat and stir in the sugar. Let mixture cool completely.
When ice cream is hard, roll in the cornflake mixture. Top with chocolate sauce, whipped cream, and a cherry if desired.

Frito Lay Bean Dip Copycat

Cinco De Mayo celebration! P set the table - she did such a good job! She picked out all the table settings plates, etc. I love having her help

Frito Lay Bean Dip Copycat

1(15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
1⁄2 teaspoon salt
1⁄2 teaspoon granulated sugar
1⁄4 teaspoon onion powder
1⁄4 teaspoon paprika
1⁄8 teaspoon garlic powder
1⁄8 teaspoon cayenne pepper

Combine refried beans with the other ingredients in a food processor.
Puree ingredients on high speed until smooth.
Cover and chill for at least an hour before serving OR puree all the ingredients except refried beans. Add puree to beans in a pan on the stove top and serve warm.

7 Layer Dip

7 Layer Dip
Frito Lay Bean Dip x 2
Wholly guacamole
sour cream
1 1/2 clamshells of Harmon's fresh salsa - drained
Shredded cheddar cheese (not from a bag)
Sliced olives
Diced green onions

Best served on a round platter or plate - the shallower the better. 

First, add refried beans in a thin layer all the way to the perimeter of the plate. Then add a thin layer of the guacamole, sour cream and salsa in that order. Add shredded cheese. Sprinkle with olives and green onions.

Serve with tortilla chips!

Breakfast Sandwiches

Breakfast Sandwiches

12 English Muffins

12 eggs
1 c Half and Half
1 t salt
1/2 t pepper
24 slices Canadian bacon
12 slices cheddar cheese

For the eggs: Blend 12 eggs with the half and half, salt and pepper. Butter a 9x13” baking dish and place it on top of a sheet pan. Add your blended eggs to the baking dish and carefully place in a 300 degree oven. Add 2 cups hot water to the sheet pan to create a water bath. Bake for 35-45 minutes, just until the eggs are set. Cool slightly, then cut into 12 squares. *Cut in half horizontally, then half again, then vertically in 3 rows to get 12.

Assemble the sandwiches: Bottom half of muffin (go in a circular motion instead of cutting straight through to get 2 even sides, 2 slices Canadian bacon, 1 square of eggs, 1 slice of cheese, top half of muffin.

Wrap individually in paper towels. 2 half paper towels, center muffin, top down, bottom up, side and side. Set on the open end. Add to a freezer-safe bag and freeze

Place one frozen sandwich in the microwave. Press the Power Level button and hit the number 4. Wait for the display to switch to 0 to enter 2:00 and press start. Flip the sandwich over and repeat ALL the steps above. 

*I got this recipe/method from Home & Kind

Texas Toast Grilled Cheese

I saw this on Instagram and was immediately intrigued. It's not a recipe - but a couple quick tips really help on this one!

Texas Toast Grilled Cheese
Texas Toast - freezer section*
Butter
Tillamook cheddar cheese slices

*New York Bakery Texas Toast 5 cheese blend

Put your Texas Toast on a cookie sheet (lined with aluminum foil), top each toast with a slice of cheese and bake according to directions but only for about half the time suggested. This will get your bread thawed without cooking it too quickly.

After the toast has been thawed, put one slice of toast (with cheese on top) cheese side down on top of another piece of toast (cheese already on top) so the cheese sides are together. 

Put a pat of butter into your grilled cheese pan and cook as you normally would until the cheese is all melty and the toast is nice and crispy on the outside!

I made this as a quick weeknight dinner for the little girls (16 and 12) and I and it was a HIT!! 

Sick Soup

This is not a recipe - but as my kids are all capable of cooking themselves - I was asked to share my tricks for this boxed soup I make every time we get sick.

I'm not sure when I started eating this - sometime in my childhood because my younger brother does the same thing when he is sick - AND we both call it Sick Soup...

Lipton Noodle Soup
Chicken Stock
Cholula Sweet Habanero to taste*
Salt and Pepper to taste

I always make it in the microwave - because I'm either the one that is sick - or I'm the one making it for the sick kid in between doing everything else for them! Cook per directions on box. I always add chicken stock, salt and pepper before I microwave it.

*After it comes out of the microwave, I add Cholula - usually if it's a cold - not if it's the flu.

Chocolate Chip Pie

Chocolate Chip Pie

1 unbaked 9-inch deep dish pie pastry
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
3/4 cup butter, softened
1 cup Nestle semi-sweet chocolate chips

Preheat oven to 325 degrees F.
Beat eggs in large mixer bowl on high speed until foamy and pale in color. Beat in flour, granulated sugar, brown sugar, and vanilla. Beat in butter until combined.
Stir in morsels. Spoon into pie shell. The mixture will be thick.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. You may want to make a foil tent over the pie towards the end so the crust doesn't brown too much. Cool on wire rack. Serve warm with ice cream or whipped cream.

Cornbread Waffles & Chili

I watched this on Studio 5 and my mouth was absolutely watering. I knew my family would LOVE it!! The Cornbread Waffle recipe is from Alex Daynes - you can see her original recipe and her chili recipe HERE

The first picture is how my son made it - waffle on bottom, chili on top. The second picture is how I made it - chili in a bowl with waffle "chips" on the side.

Cornbread Waffles

1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 Tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon salt
2 cups milk
3 Tablespoons vegetable oil
2 large eggs *1/2 cup unsweetened applesauce 
5 cups (1 per serving) homemade chili**

Preheat waffle iron to medium heat.
In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt.
Add milk, oil, and applesauce and stir until incorporated, but don’t over-mix. Leave it a little lumpy.
Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
Serve with chili over top and garnish with shredded cheese, sour cream, avocado and chopped green onion.

*I substitute applesauce for the eggs because of Jack's egg allergy

**See my AWARD WINNING Runnin' Utes Tailgate Chili HERE

Homemade Hot Chocolate

It's March 2nd and all our hopes and dreams of Spring right around the corner have been dashed. It is snowing right now and it's accumulating at an alarming rate! We decided to stay in and watch movies until the storm passed. I decided to make hot cocoa - as it may be our last cold and snowy day for a while (here's hoping!!)

I found this recipe online but tweaked it a little to suit our tastes and it turned out delicious! Honestly, the best hot chocolate I've ever had!

Homemade Hot Chocolate

6 cups milk
12 oz can sweetened evaporated milk  
1/4 cup heavy cream 
3/4 cup sugar
1/3 cup cocoa powder

In a medium sized bowl whisk together sugar and cocoa. Slowly whisk in evaporated milk - get it as incorporated as you can. 

In a large saucepan, heat milk and heavy cream over medium heat, stirring often. When it starts to bubble around the edges, slowly add cocoa mixture about 1/3 at a time whisking to combine. Stir constantly to prevent scorching until mixture is hot and slightly thickened. Serve with whipping cream

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. 

The Best Bean Dip Ever

The Best Bean Dip Ever 

1 can, 16 ounces refried beans
1 cup chunky salsa
1 cup shredded Monterey Jack cheese, (4 ounces)
1 cup shredded cheddar cheese, (4 ounces)
3/4 cup sour cream
1 (3 ounces) package cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin, (or more to taste)
tortilla chips


In a large bowl, combine the first eight ingredients; transfer to a small (1-1/2-qt) slow cooker. Cover and cook on high for 2 hours or until heated through, stirring intermittently. Serve with tortilla chips and salsa.

Optional ways of preparing: The slow cooker is ideal because it keeps the dip warm but you can also prepare this in the oven or even microwave.

For the Oven: Bake dip at 350 degrees for 20-30 minutes or until hot and bubbly.
Microwave: Heat in a microwave safe bowl for 5-8 minutes or until cheese is melted and smooth. Stir every couple of minutes.

8 Layer Salad

This is a viral Trader Joe's Salad - everyone said it's so good - we're going to try it.

8 LAYER SALAD

1 bag baby arugula
1 cup cooked orzo
1 container drained bruschetta
1 can drained corn
1 cup dried cranberries
1 cup quattro formaggi cheese
1 cup roasted pumpkin seeds
Buttermilk ranch dressing

Lay arugula on platter. Layer all other ingredients except ranch like "stripes" the short way on top of the arugula. Drizzle with ranch and serve. 

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

2 ½ cups heavy whipping cream
12 ounces 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) and we all wished the chocolate was a little thicker - so maybe next year we'll add less cream.  

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.)