Mozzarella Mac & Cheese

I found this recipe online and we loved the change from the traditional mac & cheese. The trick to making it super creamy and cheesy is to use mozzarella made with whole milk. It's a little harder to find than the ones made with low fat milk but it's so worth it! -Sarah

2 cups small noodles (like elbow or small shells)

2 T. butter

2 T. flour

1 t. salt

1 t. basil 

1/2 t. garlic powder

1/2 t. onion powder

2 cups milk

8 oz. shredded mozzarella (whole milk, low-moisture) 

• Cook noodles and drain.
• In a skillet melt butter, whisk in flour, salt, and seasonings. Cook 2-3 minutes until golden brown, stirring constantly and being careful not to burn.
• Add milk slowly, whisking to combine with flour mixture. 
• Bring to a boil, sauce will thicken slightly, and remove from heat.
• Stir in noodles and cheese until cheese is melted. 

Harvest Spice Bread

I found this recipe on sallysbakingaddiction.com and I love it! It can be made into bread or muffins. I love the combined flavors of pumpkin, apple and carrots. With all the spices, it smells as good as it tastes! -Sarah

1 3/4 cup flour
1 t. baking soda
3/4 t. salt

2 t. cinnamon
1/4 t. nutmeg

1/4 t. cloves
1/4 t. ginger
1/2 cup oil
2 large eggs, at room temp.
1/2 cup white sugar
1/2 cup, packed brown sugar
1/2 cup pumpkin puree 
1 heaping cup peeled and shredded apple
3/4 cup peeled and shredded carrot
2 T. milk 
1 cup chopped walnut or pecans 

• Preheat oven to 350 degrees for bread or 425 degrees for muffins.
• In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. 
• In a medium bowl whisk together the oil, eggs, white sugar, brown sugar, pumpkin, apple, carrot and milk until well combined. 
• Pour the wet ingredients into the dry ingredients and whisk just until combined. Stir in the chopped nuts. 

BREAD BAKING INSTRUCTIONS: Spread batter into a greased loaf pan. Bake at 350 degrees 55-65 minutes. Loosely cover with foil halfway though baking to prevent over browning on top. 

MUFFIN BAKING INSTRUCTIONS: Grease muffin tin and spoon batter into cups. Bake at 425 degrees for 5 minutes. Leaving the muffins in the oven, reduce oven temperature to 350 degrees and continue baking about 15 minutes longer. (this recipe makes 12 muffins for me) 

Spaghetti Squash and Chicken Bake

We love the flavors of this hearty dish.  It is easy to throw together.  Adjust the seasonings to your preference.  -Kristin

1 spaghetti squash, cooked
2 T. butter
salt and pepper

3 cups cooked chicken
1/2 pound bacon cooked
1 cup coconut milk
2 1/2 cups mozzarella cheese, separated
1 (16 oz.) frozen cauliflower, cooked
1/3 cup diced mild jalepenos
1 t. chili powder
1/8 t. onion powder
1/4 t. garlic powder
1/4 t. season salt
1/4 t. black pepper

• Mix butter into cooked spaghetti squash and season with salt and pepper.
• Add remaining ingredients, but reserve 1 1/2 cup of mozzarella cheese for topping.
• Place all in a greased 9x13 baking dish.
• Sprinkle with remaining cheese.
• Bake at 350 for 30 minutes.

Fluffy Lime Jello

This is such a good jello!  My family loves it.  -Kristin

2 small boxes lime jello
1 (29 oz.) can pears in syrup
1 cup water
1 (8oz.) package cream cheese, softened
1 (8oz.) container Cool Whip

• Drain the juice from the pears and put in a saucepan along with the water.
• Bring to just a boil.  Turn off heat and add the jello.  Stir well till it is all dissolved.  Let it cool 5 minutes.
• In a blender, add cream cheese and pears.  Blend till smooth.
• Add the jello to blended mixture and blend until smooth.
• Put in a bowl and blend with hand beaters the Cool Whip.
• Place in a greased dish.
• Refrigerate until set.

Butternut, Sweet Potato and Lentil Stew

I adapted this delicious Indian flavored stew from Oh She Glows.  This has amazing flavor and you can play with the spices to meet your preference.  The original recipe uses red lentils but I use regular lentils.  Serve this over rice.  So yummy!  -Kristin

2 Tablespoons olive oil
1 medium onion, diced (about 2 cups)
3-4 garlic cloves, minced
3 (or more) cups diced butternut squash
1 large sweet potato, peeled and diced
3 cups vegetable or chicken broth
1 (14 ounce) can diced tomatoes
1 (14 ounce) can light coconut milk
1/2 cup dried lentils, rinsed
1 (6 ounce) can tomato paste
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 (or more) teaspoon cayenne pepper
1 1/2 (or more) teaspoons salt
black pepper, to taste
3 teaspoons apple cider vinegar (or to taste)
5 ounces baby spinach, diced

• Heat oil in a pan and add onion and garlic.  Sauté for 3- 5 minutes until onion is softened.
• Add the squash and sweet potato along with a pinch of salt and sauté a few minutes longer.  
• Add the broth, diced tomatoes, coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt and pepper.  Stir well to combine.
• Increase heat and bring mixture to a boil.  
• Reduce heat to medium, stir, and simmer uncovered for about 30 minutes until the squash and potato are fork tender.
• Reduce heat to low and add the apple cider vinegar.
• Stir in the spinach.
• Serve over rice.

Egg Roll in a Bowl

This is one of my families favorite and quick weeknight meals.  -Kristin

olive oil

5 cloves garlic, minced

1 bag dry coleslaw mix

1 # ground beef, cooked and drained

1/2 cup (or more to taste) soy sauce

1 teaspoon ginger

1 can sliced water chestnuts

4 green onions

chow mein noodles

• Sauté the garlic in some olive oil.
• Add the coleslaw and sauté a few more minutes.
• Add remaining ingredients except the green onions.
• Co0k until the coleslaw is at your desired tenderness.
• Stir in chopped green onions.
• Serve with chow mien noodles on top if desired.

Thai Quinoa Salad

I was given this recipe from my friend Tiffany.  She got the recipe here Thai Quinoa Salad.  I made this and love the flavors!  This was great to have made and ready in my fridge for lunches.  -Kristin

• 1 cup quinoa
• 1 red bell pepper, chopped
• 1 carrot, peeled and shredded
• 1 cucumber, chopped
• 1 cup frozen edamame, thawed
• 6 green onions, chopped
• 1-2 cups shredded red cabbage
• 4 teaspoons fish sauce
• 3 limes, juiced
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• pinch of red pepper flakes
• ½ cup chopped peanuts 
• ½ cup chopped cilantro
• ¼ cup chopped basil
• 
  
• Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
• Add the quinoa and vegetables to a large bowl. In a small bowl, whisk the fish sauce, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more to taste. 
• Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. 
• Serve or refrigerate for up to a day.  It will stay longer in if you don't add the peanuts to the entire mixture.  

Taco Meat with Coleslaw

My family loves this mixture.  Top this with the traditional taco toppings of cheese and sour cream.  It is also great with tortilla chips.  This is a very vague recipe, that you can easily make larger.  You can't go wrong with this mixture! -Kristin

Olive oil
1/2 sweet onion, diced
1 bag coleslaw
1 # Ground beef, cooked and drained
1 package taco seasoning
3/4 cup salsa

• Sauté the onion in some olive oil.
• Add the coleslaw and mix till a bit softened.
• Add the cooked ground beef, taco seasoning and salsa.
• Mix and sauté until the coleslaw is to your desired tenderness.

Ham and Beans

I have been making this recipe for many years. I like that it isn't a soup, it's just warm and filling. I like to serve this with corn bread. -Sarah

1# dried Great Northern beans
1# diced ham
1/4 cup brown sugar
small onion, diced
1/4 t. cayenne pepper
1 t. salt
pepper

• Soak beans overnight.
• When ready to cook, combine all ingredients in a large pot and cover with water. 
• Cook until beans are tender, 3-4 hours adding more water if needed. Adjust seasonings. 

Creamy Tomato Soup

Warm tomato soup is so delicious on a cold day. I love how quickly this recipe comes together and it's very rich and creamy. -Sarah

1 onion, chopped
2 T. butter
32 oz crushed tomatoes
2, 10 1/2 oz cans condensed tomato soup, undiluted
1 1/2 cups half and half or milk
8 oz. cream cheese
1 t. salt
1/2 t. basil
1/2 t. oregano
1/2 t. garlic powder

• Cook onions in butter until softened. Add cream cheese and half and half cooking on low and whisking until mixture is smooth. 
• Add remaining ingredients and heat through. 

Alfredo, Beef & Broccoli Sauce

I got the idea for this recipe from a friend. She was using a jar of Alfredo sauce which would work but I prefer this homemade version. It's delicious served over rice or pasta. -Sarah

1# ground beef
1/2 t. onion powder
1/2 t. Lawrys
1/2 cup butter
8 oz. cream cheese
2 t. garlic powder
2 cups half and half
6 oz. Parmesan cheese
16 oz. frozen broccoli, cooked and chopped

• Cook and drain beef, season with onion powder and Lawrys. Set beef aside. 
• In another pan melt butter, add cream cheese and cook on low whisking until mixture is smooth. Add garlic powder, half and half and Parmesan. Heat through. 
• Combine all ingredients with the Alfredo sauce. 

Hamburger Cabbage Soup

I played with this recipe a few times until I got it where I wanted it. I love the flavors and it makes quite a big batch. Perfect for leftovers! -Sarah

1 pound ground beef, cooked and drained
3 garlic cloves, minced
1 cup chopped carrots
1 cup chopped onions
6 cups chopped cabbage
10 oz. frozen corn
6 cups beef broth
15 oz. tomato sauce
32 oz. diced tomatoes
1 t. Lawrys
1 t. Italian seasoning

• Brown beef with garlic, drain.
• Add remaining ingredients and simmer until veggies are cooked. About 1 1/2-2 hours. 

Crock Pot Macaroni and Cheese

This tastes very similar to our homemade mac and cheese recipe and that's probably why I think it's so good! It's very convenient for a potluck because it stays warm in the crock if you need to have it sit out for awhile. I doubled it and put it in my larger crock pot, it was perfect for a crowd. -Sarah

12 oz. macaroni noodles 

4 T. butter, cubed 

12 oz. evaporated milk

1 1/2 cups half and half

12 oz. shredded sharp cheddar 

8 oz. Velveeta, cubed

1 t. salt

1/4 t. pepper

• Spray crock pot with cooking spray. (3 1/2-4 quart for single batch & 6 quart for double batch) 
• Cook pasta to al dente, drain and place in crock. Add butter and stir until melted. 
• Add evaporated milk, half and half, most of the cheese (leaving some out for top), Velveeta, salt and pepper. Stir all together.
• Cover and cook on low 2-3 hours. Stir to combine all together, sprinkle with remaining cheese and melt. 
• Turn crock pot to warm so it doesn't overcook. 

Kristin's Baked Oatmeal

It's kind of funny that Kristin isn't the one posting this recipe, but she made this up years ago and I wrote it down with that name. I've made it a lot since then but never put it on the blog. I love it warm with some vanilla yogurt on top! -Sarah

4 1/2 cups oats
2 t. baking powder
2 t. salt
1/2 cup honey or maple syrup
1/4 cup coconut oil, melted
4 eggs
1 1/2 cups milk
frozen blueberries or other fruit

• Line bottom of a greased 9x13 pan with a single layer of blueberries or other fruit.
• Combine oats with baking powder and salt.
• Mix the melted coconut oil with the honey, whisking till well combined. Add to oat mixture and stir in eggs and milk. 
• Pour oat mixture over the blueberries and bake at 350 for about 45 minutes. 

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. 

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. 

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. 

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
Paprika

• 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.