green chili tortilla pie...

This is such a great weeknight dinner. Of course it would be great for breakfast...but I don't do that. Make breakfast, that is. Soooo... dinner. The part that makes this so easy is there is no fussing around with a pie crust because the crust is a flour tortilla! Say what?!? Yep. One large flour tortilla. Boom. Serve with a green salad or fresh fruit and dinner is done!!

1 Tbsp olive oil 

1- 10 inch flour tortilla 

1 cup shredded Monterey Jack cheese 

1 cup shredded cheddar cheese 

1- 4 oz can roasted chopped green chilies, drained 

3 eggs, beaten 

1 cup sour cream 

Pinch of salt 

Pinch of ground cumin

Preheat oven to 350 degrees. Grease a 9 inch pie plate with oil. Place tortilla in the bottom and press down until it sticks to the bottom and sides. Sprinkle two-thirds of the cheese on the tortilla. Sprinkle the chilies over the cheese. Beat together the eggs, sour cream, salt and cumin. Pour over the chilies. Sprinkle the remaining cheese on top. Bake for 40 minutes or until set. Let cool for 10 minutes before slicing. 

peanut butter cookies...

I have a "thing" for cookies. Homemade cookies, to be exact. Soft, slightly under done homemade cookies. These babies fit the bill. If you reeaally want to take them over the top (and I mean, why wouldn't you?) dip half of each cookie in melted milk chocolate!!!! Yes, I'm serious. 

1 cup butter; room temperature 

1 cup sugar 

1 cup brown sugar 

1 1/2 cups peanut butter 

2 eggs

1 tsp vanilla 

3 cups flour (for my high altitude friends: add an additional 3-4 Tbsp)

1 tsp baking soda 

Pinch of salt 

Additional sugar for rolling dough balls in 

Preheat oven to 375 degrees 

Cream butter and peanut butter until smooth. Add both sugars and mix until combined. Add one egg at a time and vanilla extract. Combine flour, baking soda and salt. Gradually add to wet mixture and stir just until combined. 

Using a Tablespoon, scoop balls of dough on to a lined baking sheet. Roll into balls and roll in granulated sugar. Use a fork to make signature criss-cross on the top. Bake for 10-12 min.

cheese breadsticks...

2-2-1/2 cups flour 

1 Tablespoon sugar 

1 packet yeast (2 1/4 tsp)

3/4 tsp salt 

3/4 cup water 

2 tsp extra virgin olive oil 

1 egg white 

Topping:

3 Tbsp melted butter 

Garlic salt 

2 cups mozzarella cheese, shredded 

Chopped parsley, optional 

In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. Stir until blended. In a small microwave-safe bowl, combine water and olive oil. Microwave on HIGH in 15 second increments until very warm but not hot to the touch. Add the water/oil mixture to flour mixture. Add egg white.

Mix on medium speed for 2 minutes, scraping bowl occasionally. Add 1/2 cup flour; beat an additional 2 minutes on high speed. Stir in just enough remaining flour so that the dough forms into a ball.

Knead on lightly floured surface (or with kneading hook in mixer) until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6-8 minutes. Cover with a towel; let rest for 10 minutes.

Preheat oven to 450 degrees.

Meanwhile grease a baking sheet. Press dough into pan. Cover with a towel, let rise in a warm place until almost double in size, about 20 minutes.

Brush dough with melted butter. Sprinkle with garlic salt and cheese. Sprinkle on parsley.

Bake for 11-15 minutes or until golden brown. Use pizza cutter to cut into breadsticks.

If you think you can't make bread, think again. These could not be easier and will make you feel like a baking rock star! These are perfect with soup, pasta, etc. 

breadsticks...

I mean...what's better than a delicious, warm, buttery breadstick? Not much. Love these. They come together so quick and can be soft or cooked a tad longer for a chewy, crunchy bite. Top with herbs, Parmesan cheese, course salt...whatever trips your fancy!

1 1/2 cups warm water

2 Tbsp sugar 

1 Tbsp yeast 

3 1/2 cups flour

1 tsp salt 

Mix water, sugar and yeast in mixing bowl. Set aside until bubbly (3-5 min). Add flour and salt and mix until smooth. Let sit for 10-12 min so the dough can rest, making it easy to roll out. Lightly dust counter with flour and roll into a large square (for larger, fluffier breadsticks) or large rectangle (for thinner, crispy breadsticks)

Lightly brush with butter and fold dough in half. Using a pizza cutter cut into 1 inch strips and twist. Place on a greased baking sheet, cover lightly with a towel and allow to rise 15-20 min.

*At this point, if desired, you can sprinkle with Parmesan cheese, herbs, garlic salt or a little course salt right before baking. They are wonderful as is, or with additions!

Bake at 400 degrees for 10-15 min for soft, fluffy breadsticks or 15-20 min for crispy bottom, chewy breadsticks. 

To be really over the top brush with a little melted butter right when they come out of the oven. I HIGHLY recommend this step!!!

crispy chicken salad...

With warmer days around the corner (fingers crossed!!) salads become a great dinner option. The crispy chicken can easily be substituted with grilled chicken and the results are equally as good. I have three teenage boys though so in order to get them to eat salad for dinner I have to include their favorite popcorn chicken. Whatever, I'll do it and honestly... I love it! 

The dressing I use is the homemade buttermilk ranch on the blog. I just thin it with a little extra buttermilk and it's perfect!

I like to serve this salad bar style with all of our favorite items. And (cough, gasp,...) I buy frozen popcorn chicken and cook it in the oven so it gets extra crispy, then just chop it into smaller pieces.

Frozen popcorn chicken (cooked according to pkg directions); chopped 

Romaine or green leaf lettuce; rinsed & chopped 

English cucumber; diced

Shredded carrots 

Red onion; diced

Tomatoes; chopped 

Grated cheddar cheese 

Black olives; cut in half 

Hard boiled eggs; chopped 

Croutons 

Homemade buttermilk ranch dressing 

brownie trifle...

My oldest boys went to their last prom this weekend (insert mixed emotions here!) The parents decided to provide a nice dinner (in a beautiful home with the most entertaining host & hostess ever!) and one of my contributions was dessert. Someone had mentioned trifle... I had only made a trifle once before but it was the result of a cake mishap. That's all you need to know about that. 

Soooo, I took to Pinterest and this lovely (pictured above) was the first result of my search. I didn't feel the need to search any further. I mean...YUM!

The very best part, aside from the deliciousness, is that it was so easy to make and has to be made in advance. Win/Win!

1 packaged brownie mix 

1 small box instant chocolate pudding 

1/2 cup water 

1 14oz can sweetened condensed milk 

1 8oz tub of Cool Whip

1 12oz tub of Cool Whip

Bake brownies according to package directions in a 9x13 pan. Cool and cut into one inch pieces. In a med bowl combine pudding mix, water and sweetened condensed milk. Fold in 8 oz of Cool Whip until there are no streaks. Begin layering by filling bottom of dish with brownies. Carefully spread half of the chocolate mixture over brownies, follow by half of the remaining Cool Whip. Repeat layers. Cover with plastic wrap and refrigerate for eight hours.

baked potatoes with broccoli cheese sauce...

This is a new favorite dinner at our house! Baked potatoes are hearty and filling and perfect on a cold night. Pair with a green salad and call it good. For my family I cooked five large russets it was the perfect amount of sauce. Bake potatoes at 425 degrees for 45 min to one hour. Prick potatoes with a fork several times and rub with olive oil and salt and pepper first before placing in oven.

1 head of broccoli, cut into florets 

1 cup milk 

1/2 Tbsp butter

1/4 tsp seasoned salt (Lawrey's)

1/4 tsp pepper 

1/8 tsp salt 

1/8 tsp chili powder 

6 oz Velveeta, cut into cubes 

2 oz cheddar cheese, grated 

2 oz Monterey Jack cheese, grated 

Steam broccoli for 3-4 min, or until slightly tender. Set aside.

Heat butter and milk over medium low heat until hot. Stir in seasonings. Add Velveeta and stir until melted and creamy. Stir in cheddar and Jack cheese until melted. Taste and adjust seasoning (add a little salt if necessary)

Recipe adapted from Pioneer Woman 

Mini pizza's...

We had some friends over for dinner recently and because a lot of  kids were present I decided to make the easiest thing I could think of. We have "make your own pizzas" on a regular basis here...for two reasons. 1- they are soooooo easy to throw together 2- they really are delicious. My friend asked why she hadn't seen this on my blog. I guess I never even think to post the super easy stuff, but isn't that what we all really want??? Anyways... Here you go!

1 pkg Greek flat bread (Costco sells these in a pkg of six for dirt cheap & they freeze really well)

Italian seasoned tomato paste (trust me on this one) Also freezes well if you don't use all of the tiny can

Shredded mozzarella cheese 

Turkey pepperoni (regular if you like to live on the wild side)

Dried oregano 

Additional pizza toppings of your choice 

Preheat oven to 400 degrees. Prepare pizzas. Bake 10 min (approximately) or until edges are golden brown and cheese is melted. Run under broiler for a min until cheese is extra bubbly!

s'more cookie bars...

Not too much to say here except that these are the BOMB! Everything you love about a s'more and everything you like about a really goooood cookie is present in these yummy bars. Enjoy, my friends!

2 sticks butter; room temperature 

1 1/2 cups sugar 

2 eggs 

2 tsp vanilla 

2 2/3 cups flour 

1 1/2 cups graham cracker crumbs (1 1/2 packages)

1 tsp baking powder

1/2 tsp salt

6-8 Hershey bars (regular candy bar size)

6 cups mini marshmallows 

Heat oven to 350 degrees. Line a 9x13 pan with foil and spray with cooking spray*

Cream butter and sugar until well blended. Add eggs and vanilla; mix. Combine dry ingredients and add along with graham cracker crumbs.

Press half of the dough into the pan. Bake for 15 min.

Remove from oven and immediately cover cooked dough with chocolate bars-breaking the chocolate to fit, if needed. Sprinkle on the marshmallows. Scatter bits of remaining dough over the top of the marshmallows. Bake for 20-25 min or until the top and sides are lightly browned.

Cool on wire rack and serve.

*you can line the pan with foil and spray OR with parchment paper. If you skip this step the marshmallows become baked on to the pan and it is reeeeaaaalllly hard to get them out. A little bit of sticking will probably still happen in the corners, but that's ok.

blender wheat pancakes...

We are breakfast people. I don't usually make breakfast, but we do have breakfast for dinner about once a week. These pancakes are a childhood FAVORITE! They come together so easily. The whole thing is done in the blender and can be poured right on to the griddle. We have always eaten these with boysenberry syrup (store bought), but whatever strikes your fancy!

1 cup milk

3/4 cup whole wheat kernels (wheat berries)

2 eggs

1/4 cup oil

1/2 tsp salt

1/2 tsp baking soda 

2 tsps baking powder 

1 Tbsp sugar or honey 

Put milk and wheat in blender and blend for a few minutes or until wheat is completely broken up. (In my Blendtec it took less than a minute) Add remaining ingredients. Blend well. Cook on lightly greased griddle; turning once. Keep warm in 200 degree oven until ready to serve. Makes approximately 12 pancakes. I usually double and freeze leftover pancakes.

coconut jasmine rice...

You know what goes great with huli huli chicken???? This does. I've always liked rice, in all its forms, but this might just top the list. Jasmine rice has a light, subtle, almost floral taste. With the addition of coconut milk it takes it over the top. I've used full fat and light coconut milk and honestly couldn't tell a difference. Grill up some pineapple spears and you have an amazing meal.

2 cups jasmine rice; rinsed

1 can light coconut milk (13.5 oz)

1 1/4 cups water 

1 tsp salt

1 green onion; thinly sliced 

Place rice, coconut milk, water and salt in a large saucepan or Dutch oven. Bring to a boil. Cover and reduce heat to low. Cook for 20 min. Fluff with a fork and stir in green onions.

hawaiian chicken (or huli huli chicken)...

I am constantly looking for new ways to make chicken. My husband made this for a neighborhood luau last summer and it was a hit. I'm a little disappointed that it took me a year to make it again! Plus, with 100 degree temps I'm not interested in turning the oven on or standing in front of a hot stove to cook chicken.

This recipe calls for chicken thighs...going to be completely honest here, I would probably prefer this with chicken cutlets. I'm not a huge fan of dark meat. However, chicken thighs are definitely more moist and much less expensive. So, go with whatever you prefer.

*Note...I cut this recipe in half for six people. Recipe, as shown, makes 12 plus servings

1 cup packed brown sugar 

3/4 cup ketchup 

3/4 cup reduced-sodium soy sauce 

1/3 cup chicken broth 

2 1/2 tsp fresh grated ginger*

1 1/2 tsp minced garlic 

24 boneless skinless chicken thighs 

In a small bowl, mix the first six ingredients. Reserve 1 1/3 cups for basting; cover and refrigerate. Divide remaining marinade btwn two large re sealable plastic bags. Add chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.

Grill chicken, covered, over medium heat for 6-8 minutes per side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

*you can purchase a large piece of ginger and keep in an air tight container/bag in the freezer. Peel using the back of a spoon. Grate or mince finely.

Recipe adapted from Taste of Home

honey almond granola...

I love making large batches of granola to keep on hand. I actually always double this recipe...it disappears fast and if you're going to make it, you might as well make a lot! It stores well in an air tight container, and will even freeze nicely in a freezer bag. Our favorite way to eat it is with honey vanilla Greek yogurt, but my kids also grab it by the handful & go to town!

1/3 cup honey

3 cups old fashioned rolled oats (not quick cooking)

1/8 tsp almond extract 

1/3 cup brown sugar 

1/2 tsp salt

1/4 tsp vanilla extract 

3 Tbsp coconut oil 

1 cup almonds; chopped 

Preheat oven to 350 degrees.

Combine chopped almonds, oats, salt and brown sugar. Stir to combine.

In a microwave safe bowl, combine honey and coconut oil and heat 30-40 seconds. Stir to dissolve coconut oil. Add extracts.

Pour honey mixture over oats and stir until evenly coated. Pour evenly onto a Silpat or parchment lined baking sheet.

Bake for 5 minutes, stir and bake for 5 more minutes. 

Let cool completely and store in an air tight container.

crock pot baked potatoes...

If you've never tried this, then you need to!! Foolproof way of baking potatoes that turn out fluffy and delicious! 

Potatoes 

Olive oil or butter

Salt & pepper 

Prick potatoes with a fork. Rub each with either butter or olive oil. Place in slow cooker. Cover. Cook on high 3-5 hours, or low 6-8 hours.

lime bars...

Lemon bars are usually the favorite, but I like to shake it up sometimes and use limes instead. This is my moms tried and true recipe and the one we love the most! It's been in the family for years and is always a favorite!

Crust:

2 cups flour 

1 cup butter; room temp

4-5 Tbsp sugar

1/2 tsp salt

Cream together and press into a greased 9x13 pan. Bake at 350 degrees for 15 min.

Filling:

4 eggs

2 cups sugar 

1/2 tsp baking powder

7 Tbsp flour

4 Tbsp lime juice

Zest of 3-4 limes

Slowly beat eggs. Add remaining ingredients one at a time, and blend well. Pour over hot crust and return to oven. Lower temp to 325 degrees and bake for 25 min. Let cool completely. Sprinkle with powdered sugar. Refrigerate before cutting.

creme brûlée...

 I got one of these mini blow torches for my Birthday...

So I had to make this. Good call.

It always amazes me how a few simple ingredients can result in something so delicious, with minimal effort. This really is a fairly simple dessert to make. I used vanilla beans, but if you'd rather use vanilla extract, it would be just as delicious. In fact...this particular recipe only called for a vanilla bean but next time I will add a teaspoon of vanilla, as well. Just make sure it's pure vanilla extract. 

1 quart heavy cream 

1 vanilla bean, split and scraped 

1/2 cup sugar, plus a little extra for brûlée 

6 large egg yolks 

2 quarts hot water

Preheat oven to 325 degrees.

Place cream, vanilla bean and it's pulp into a medium saucepan set over med high heat and bring to a boil. Remove from heat, cover and allow to sit for 15 minutes. Remove vanilla bean.

In a medium bowl (or bowl of mixer), whisk together 1/2 cup sugar and the egg yolks until well blended and pale yellow. Add the cream a little at a time, stirring continually. Pour through a mesh strainer. Pour mixture into 6 (8 oz) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of ramekins. Bake just until the cream is set but still trembling in the center, approximately 40-45 minutes. Remove the ramekins from pan and refrigerate for at least 2 hours and up to 3 days.

Remove from refrigerator for at least 30 min prior to browning the sugar on top. Sprinkle 1/2-1 Tbsp sugar evenly on top. Using a torch, melt the sugar and form a crispy top. Allow creme brûlée to sit for at least 5 min before serving.

*brulee method can also be done under the broiler set on high. Watch closely until it begins to brown and bubble. Using hot pads, remove from oven.

Recipe source: Alton Brown; www.foodnetwork.com

waffles...and the BEST buttermilk syrup you've ever had...

This is good. Oh, so very good. These waffles are so easy to throw together, just as easy as a mix, but soooo much tastier. I double the recipe and get about eight thick waffles. One batch would make about 4 Belgian waffles and 5-6 in a regular waffle iron.

 And let me just go on about this syrup for a minute...I've been making this for years for my family and it is unbelievably delicious. Like, lick the spoon/bowl/plate delicious. I usually make it with vanilla extract, but you can substitute for coconut extract and it is just as good. The leftover syrup stores well in the fridge, and makes a fabulous ice cream topping, as well. 

Waffles:

3 Tbsp butter

1 1/2 cups flour 

1 1/2 tsp baking powder 

Pinch of salt 

2 Tbsp sugar

1 1/2 cups milk

2 eggs

Preheat oven to 200 degrees. Preheat waffle iron. Melt butter in microwave. In a large bowl combine dry ingredients. In another bowl beat together milk and eggs. Whisk liquid mixture into dry ingredients until just combined. Stir in melted butter. Spoon approx. 1/2 cup batter onto iron and cook until golden brown and crisp around edges. 

Remove from iron and keep warm on baking sheet in oven while making the rest.

Buttermilk syrup:

1 cup white sugar 

1/2 cup buttermilk 

1/2 cup butter 

1 Tbsp light corn syrup 

1 tsp baking soda 

1 tsp vanilla extract or coconut extract 

Heat first four ingredients in a saucepan over medium heat until mixture starts to boil. Let boil 5-7 minutes. Remove pan from heat and stir in baking soda and vanilla. NOTE: the mixture will bubble up when baking soda and vanilla are added and it is HOT. Stand back until it settles down and stir until combined 

Sunday pot roast...

I've made pot roast more times than I can count. However, I haven't had a favorite recipe. They've all been good, for the most part, but not necessarily good enough to make twice in one week.

The very best thing about this "Sunday pot roast" is that it happened on a Thursday...that's a fabulous thing. It had been a long, busy, rainy day and I had no plans for dinner. It needed to be easy and stick-to-your-ribs delicious (and NOT pizza). Well, it delivered in all categories. Throw it all in one pot, put in the oven and in three hours you have a melt in your mouth dinner. Don't be turned off by the gravy packet. I don't usually use them, but it worked perfectly here. It made a lovely little sauce under the beef that was so delicious.

The name for this came from the fact that my mom would put a roast in the oven on Sunday's before church and three hours later we walked in the door and dinner was done! My kids do not know that luxury.

The only catch here is that you need a Dutch oven (type) pot with an oven-safe lid. You could transfer everything to a 9x13 pan and cover with foil if your pans are not oven safe.

1- 3lb (approx) chuck roast 

Potatoes (1-2 per person); quartered *

Carrots (1 per person); sliced in half, then in half again 

1 onion; quartered

1 pkg low sodium brown gravy

Salt and pepper 

1 Tbsp olive oil

2 cups water

Preheat oven to 350 degrees 

Heat Dutch oven on medium heat with olive oil. Season meat with salt & pepper. Place in pot and cook until golden brown and a crust begins to form. Turn and repeat on other side. Turn off heat and remove pot. Add vegetables and season with salt and pepper. Sprinkle gravy mix over everything in pot and pour in water. Cover and place in oven for three hours.

*I use white or red potatoes, russets have too much starch and would not hold their shape & turn out mushy...not good.

oatmeal muffins...

I have a picky eater at my house. She doesn't "do" sandwiches. She loves muffins, though, so when I saw this recipe I thought it might be a good addition to her lunchbox. One batch makes 18-24 muffins so I freeze them and pop a frozen muffin in her lunch. 

These are perfect for a weekend breakfast/brunch, as well. 

The recipe has a lot of steps but each one is easy. Plus, when you get so many for your efforts it's worth it.

2 T butter

2 cups oats 

Melt butter over medium heat and toast oats until golden, 6-8 min.*

*(I usually skip this step)

Place oats in food processor and process to flour. Add:

1 3/4 cup flour 

1 1/2 tsp salt

3/4 tsp baking powder 

1/4 tsp baking soda 

Pulse to combine and set aside.

In a large bowl mix 1 1/3 cups brown sugar and 6 Tbsp melted butter. Stir until lumps are gone.

Add 1 3/4 cups milk and 2 beaten eggs. Mix to combine. 

Add dry ingredients in two stages (folding in with a whisk), turning and shaking off of whisk as you go. Let batter sit for 20 min.

Topping:

1/2 cup oats 

1/3 cup flour 

1/3 cup brown sugar 

1 1/4 tsp cinnamon 

Pinch of salt 

4 Tbsp melted butter 

Stir to combine 

Preheat oven to 375 degrees. Spray muffin tins really well. Fill muffin cups to the top with batter. Top each with 2 Tbsp topping. Bake 18-25 min. Rotate pan halfway through baking. Let cool in pans for 10 min on top of cooling rack.

If freezing, let cool completely and place 9 muffins in a gallon sized freezer bag.

Recipe source: Americas Test Kitchen 

loaded mashed potato bake...

This is a favorite at our house. Any time 4 lbs of potatoes are polished off in one sitting...(keep in mind I do have three teenage boys) you know it must be good. 

This is everything you love about a loaded baked potato and everything you love about mashed potatoes combined in one delicious, creamy side dish.

4 lbs russet potatoes, peeled and cut into cubes

1/4 cup butter

1/4 cup milk

1/2 cup sour cream

1 tsp salt 

1/2 tsp pepper 

1 tsp chicken bouillon powder

1/2 tsp garlic salt 

1/2 tsp garlic powder 

1/4 cup grated Parmesan cheese

1 1/2 cups grated cheddar cheese 

6 slices cooked bacon, crumbled 

2 green onions, sliced 

In a large pot boil potatoes until fork tender. Drain well and return to pot. Mash potatoes. 

Preheat oven to 350 degrees 

Add butter, milk, sour cream and seasonings and mix well. Stir in Parmesan cheese and one cup of cheddar.

Pour into greased 9x13 pan. Bake for 25 min. Remove from oven and top with remaining cheddar cheese and bacon. Bake for 5 more minutes. Sprinkle with green onions.