Thursday, December 29, 2016

Applesauce Berry Jell-O

This has become a family favorite. I got the recipe from my sister in law Anna and I've given it to many people who all love it too. I think the cranberry flavor makes it perfect for the Holidays. -Sarah

6 oz strawberry Jell-O
2 cups boiling water
16 oz can cranberry sauce, mashed up
1 3/4 cups chunky applesauce

  • Dissolve Jell-O in hot water, add cranberry sauce and applesauce. Mix well.
  • Pour into a greased 6 cup mold or serving bowl. 
  • Cover and refrigerate over night. 

Wednesday, December 28, 2016

Overnight Steel Cut Oatmeal

I adapted this recipe from one I found online. I worked on it until it was just how I wanted it. I love having this waiting for me to eat in the morning. The leftovers reheat well too. -Sarah

1 cup steel cut oats
4 cups water
1 t. salt
1/2 cup half and half (or cream)
1 cup dried cranberries

  • Combine all ingredients in a crock pot and cook on low about 8 hours. 
  • serve with additional dried cranberries, sliced almonds, cinnamon, or whatever your favorite oatmeal toppings are. 

Shredded Beef Sandwich Meat

I got this recipe from a friend and it's so good. I serve the meat on sub buns with provolone cheese and sauteed onions. -Sarah

chuck roast
1 pkg. dry Italian salad dressing
1 pkg. dry onion soup

  • Place roast in crock pot. Sprinkle with seasonings on both sides.
  • Add a little water to the crock pot and cook on low 8 hours until tender. 
  • Shred meat and add back to juices. 

Saturday, December 10, 2016

Caramel Truffles

I found this recipe on the Taste of Home website and I'm glad I tried it out. These were easy to make and everyone likes them. They would be a great addition to your Christmas trays. -Sarah

26 caramels
1 cup chocolate chips
1/4 cup whipping cream
1 1/3 cup chocolate chips
1 T. shortening

  • Line an 8x8 pan with plastic wrap and spray lightly with cooking spray. 
  • Microwave the caramels, 1 cup chocolate chips and cream. One minute and stir, 1 minute longer and stir again. Continue stirring every 15 seconds until mixture is completely smooth. 
  • Spread into prepared pan and refrigerate 1 hour or until firm.
  • Cut cooled mixture into 30 pieces and roll into a ball. Refrigerate again until firm. 
  • In another bowl microwave chocolate chips and shortening (or use melting chocolates) until completely melted and smooth. 
  • Dip balls in melted chocolate and decorate with sprinkles if desired. 

Toffee Pecan Cookies

My sister made these delicious cookies on our Christmas cookie baking day. They are so buttery and yummy. I'm excited to add another great cookie recipe to the blog! -Sarah

1 1/2 cups softened butter
1/2 cup sugar
1/2 cup brown sugar
1 t. vanilla 
3 cups flour
1/4 t. salt
1/2 cup chopped pecans 
2/3 cup toffee bits 
  • Beat butter, sugar, brown sugar and vanilla on medium until light and fluffy. 
  • With mixer on low beat in flour and salt until blended. Stir in pecans and toffee bits. 
  • Shape dough into 2 logs and wrap in plastic wrap, refrigerate at least 3 hours. 
  • Slice and bake at 325 degrees 12-14 minutes. 

Friday, November 25, 2016

My Favorite Way to Bake Chicken

I have been following this method for years to make really great, moist and flavorful chicken breasts. The secret is the high temperature!  -Kristin

Chicken breasts (that will fit in one pan with room in between them)
Olive oil
Kosher salt
Black Pepper
Garlic Powder
Onion Powder
Dried Oregano

  • Preheat oven to 450.
  • Drizzle olive oil on the pan.
  • Place chicken on the oil and flip once to get oil on both sides.
  • Sprinkle with the seasonings as desired.  Flip and do both sides.
  • Bake uncovered for 10 minutes, flip and drizzle with a bit more olive oil if needed.
  • Bake for 10 minutes more and check the thickest part by piercing the thickest part with a fork (or a slit with a knife) and see if the juices run clear.  If they are not clear continue to bake until they are.  ***Baking time will need adjust depending on the size of the chicken breasts.  
  • When finished cooking remove from oven and cover tightly with foil for 5-8 minutes.

Low Carb Pizza Crust

This is so good!  My whole family loves this recipe.  Our favorite topping for this is cooked Italian Sausage.  -Kristin

8 ounce softened cream cheese
2 beaten eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
1/4 cup parmesan cheese

Top with pizza sauce (recipe on blog), mozzarella cheese and whatever pizza toppings you like.
  • Beat the cream cheese.
  • Add the rest of ingredients except sauce and toppings and beat until smooth.
  • Spread in a greased 9x13 dish.
  • Bake at 350 for 10 minutes.
  • Let it rest 5-10 minutes.
  • Add the sauce, cheese and toppings and bake until done.

No Cream of Mushroom Green Bean Casserole

I made this a couple times this year and it is so good!  It was a great replacement for "Traditional" Green Bean Casserole.  -Kristin

2 T. butter
1 T. cornstarch
1 t. salt
1/4 cup diced onion
1 cup sour cream
3 cans french style green beans, drained
2 cups shredded cheddar
Can of french fried onions
  • Melt butter and saute onion for a bit.
  • Add salt and cornstarch and mix well, cook 1 minute.
  • Add sour cream.
  • Mix in beans.
  • Put in a lightly greased 2 1/2 quart casserole dish.
  • Top with cheese and onions.
  • Bake at 350 for 30 minutes or until golden and bubbly.

Meatloaf Casserole

This has become a favorite recipe at our house.  -Kristin

  • Add butter, cream or half and half, salt and pepper to the steamed cauliflower and mash.  Set aside.
  • Brown the ground beef with the chopped onion.  Drain grease and add the garlic powder, salt and pepper to taste, tomato paste, water and Italian seasonings. 
  • Put the meat mixture in a greased 9x13.
  • Drain the green beans and spread over the meat.
  • Spread the cauliflower mixture over the green beans.
  • Sprinkle with the cheese.
  • Bake at 350 for 35 minutes.

Saturday, April 9, 2016

Mexican Quinoa

I have made this as a quick lunch or dinner many times.  It is so good by itself or with lots of Mexican meal style toppings.  I love how easy this is!  -Kristin

1 Tablespoon olive oil
2 garlic cloves, minced
2 Tablespoons (or more) minced jarred jalapeños
1 diced red pepper (optional)
1 cup quinoa, rinsed
1 cup broth
1 (15 ounce) can black beans, rinsed
1 1/2 cup salsa
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
3/4 teaspoon salt (or more to taste)
Fresh black pepper to taste
Juice of one lime (optional)

Optional toppings:  tortilla chips, sour cream, cheese, hot sauce, avocado, tomato

  • Heat oil in pan and add garlic, jalapeño and diced red pepper and cook, stirring frequently for about a minute.
  • Stir in quinoa, broth, beans, salsa, corn, chili powder, cumin, salt and pepper.
  • Bring to a boil then cover and reduce to a simmer.  Cooking for about 20 minutes until quinoa is cooked through.
  • Stir in some lime juice when finished if desired.

Thursday, January 7, 2016

Jalapeno Chicken Chowder

This is a great soup!  I didn't add the bacon but imagine it would be great in here!  I double this for our family and I use the jarred jalapenos instead of the fresh.  This is great served with crushed tortilla chips on top!  Original recipe is found here:  Darcie Dishes

Olive oil 
1 # chicken thighs or breasts diced into bite size pieces 
salt and pepper to taste
1 medium onion, diced
1-2 large carrots, diced
1 large celery stalk, diced
5 small jalapenos, diced (do not include the ribs or seeds unless you want more spice) **Jarred jalapenos can be substituted 
3 garlic cloves minced
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon cumin
pinch of cayenne or red pepper flakes
1 can diced tomatoes with green chilies
2 cups chicken broth
8 ounce cream cheese
1/2 cup heavy cream
8 ounce bacon, cooked and crumbled
Optional:  tortilla chips and diced green onions
  • Heat oil in large pot.
  • Add chicken and season with salt and pepper.  Cook until no longer pink.  Remove from pan and set aside.
  • Heat more oil and cook veggies until tender.
  • Put chicken back into the pan and add the spices.  Cook for 30 seconds.
  • Add the diced tomatoes and broth and bring to simmer.  Let simmer 25 minutes uncovered.
  • Then add the cream cheese and heavy cream.  Stir until cheese is completely melted.
  • Turn off heat and stir in 1/2 of the bacon if using.
  • Garnish bowls with green onions and bacon if desired.
  • Serve with tortilla chips.

Cashew Chicken

My family loves this recipe! Found the original recipe here:  The Idea Room.  It is posted there as a crock pot recipe.  I made it the following way, but am sure it would be great made in slow cooker as well.  -Kristin

1/2 cup soy sauce
4 T. rice vinegar
4 T. ketchup
2 T. brown sugar
2 minced garlic cloves
1 teaspoon freshly grated ginger

1/2 teaspoon red pepper flakes4-5 large boneless, skinless chicken breasts, cut into bite size pieces
1/3 cup flour
1/2 teaspoon black pepper
Coconut oil (or oil of choice)

Veggies of choice:  chopped broccoli, snap peas, water chestnuts, ect..
1/2-1 cup Chopped unsalted cashews
  • In a bowl mix together Sauce ingredients and set aside.
  • Place cut up chicken in a ziplock bag along with the flour and pepper.  Shake well to coat. 
  • Heat oil in a large skillet and place chicken in.
  • Cook, turning chicken ever so often until almost done.
  • When chicken is almost done, pour sauce over and cook and stir until chicken is done.
  • Stir in veggies and coat well.  ***For veggies, I steamed mine a bit in the microwave first and then sautéed a bit longer in some coconut oil before stirring them in.
  • Stir in cashews and serve over rice.

Cheeseburger Bake

This is fabulous and easy! -Kristin
We love to add bacon to this, bacon cheeseburger! -Sarah

2 # ground beef
3 teaspoons onion powder
1 teaspoon salt
6 ounces shredded cheddar cheese
OPTIONAL ADD IN'S:  Diced onions, dill pickles or jalepenos.
  • Fry beef, drain grease and add onion powder and salt.
  • Place in a 9x13 casserole dish.
  • Top with shredded cheese.
  • Place any optional add in's over top of cheese.
2 eggs
1/2 cup mayo
1/2 cup heavy cream
salt and pepper
  • Mix together the eggs, mayo, cream and salt and pepper to taste.
  • Pour over the meat mixture.
  • Top with shredded cheese.
  • Bake at 350 for 35 minutes.