Wednesday, November 15, 2017

Turkey and Cheese Party Rolls

These were the perfect little pick up food for a get together I was going to!  Everyone raved about them and there wasn't a single one left at the end of the night! This recipe was adapted from Passion for Savings.

8oz cresecent rolls
8 thin cut slices deli turkey
8 slice provolone cheese
1 stick melted butter
1/4 tsp garlic powder
1 tsp poppy seeds

Heat oven to 350. Roll out the crescent rolls and press the seems together. Layer the turkey and cheese over the dough. Roll up tightly then cut into 12 pieces. Place in the bottom of a greased 9x11 pan. Mix together the melted butter, garlic powder and poppyseeds. Brush over the rolls until coated well. Bake for 12-16 minutes or until browned and melty. Remove from oven and cool for 5 minutes before serving.

Monday, November 13, 2017

Pimento Cheese Grits

Pimento Cheese Grits is one of my absolute favorite things to get at one of my absolute favorite restaurants in Mount Pleasant South Carolina. Last time we were home in Columbia, I grabbed some yummy grits from a few different local companies and I have been waiting to use them! These turned out great and even my sometimes picky 10 year old that doesn't like grits or cheese (!!!) had two servings!

1 cup stoned ground grits
1 1/2 cups chicken stock
1 1/2 cups water
1 tsp salt
1/2 cup whole milk
2 tbsp butter
1/4 cup pimento cheese (i used a jalapeno pimento cheese)

In a pot stir together the grits, chicken stock and water.  Stir the grits over high heat for 2 minutes then reduce heat. Strain off the floating grounds on top. Stir in the salt. Bring back to high heat. Once the grits begin to boil reduce to low heat and stir every few minutes making sure the bottom doesn't burn. Cook the grits over low-medium heat until they begin to soften and firm up, 25-30 minutes. Once the grits begin to firm up, stir in the whole milk and butter. Once that has combined, stir in the pimento cheese and continue stirring until it is melted. Serve.

Friday, November 10, 2017

Creamy Minestone Tortellini Soup

This soup was delicious, I loved that it used tortellini. It was very filling and everyone in my family loved it. My 10 year old took the leftovers to school the next day! This recipe was adapted from Cooking Classy.

2 tbsp olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 1/2 tbsp minced garlic
42 oz chicken or vegetable broth
2 (14oz) cans diced tomatoes
2 tbsp tomato paste
1 1/2 cups cut and quartered zucchini
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 (14oz can) kidney beans
9oz refrigerated cheese tortellini
2 cups chopped fresh spinach
1 1/4 cups half and half
salt and pepper

Heat oil in a large pot and saute onions, carrots and celery until tender. Stir in the garlic and saute for 2 minutes. Add in the broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme. Season with salt and pepper then bring to a boil. Cover and simmer for 15 minutes. Stir in the tortellini and kidney beans and cook for 7 minutes. Stir in the spinach and half and half and cook for another 5 minutes then serve.

Wednesday, November 8, 2017

Homemade Squash Casserole

I'm posting the full recipe for this but I halved it when I made it because I had a sneaky feeling that my people were not going to be as on board with this as I was. I LOVED it, I mean I love squash casserole so no surprise. Everyone else, not so much. But they don't love casseroles like this so...their opinions just don't count. This recipe was adapted from Chef in Training.

3 cups water
1 cup chopped onion
3 cups chicken broth
10 cups sliced yellow squash
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup mayonnaise
4oz cream cheese (softened)
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 egg
1 1/2 cups crushed ritz crackers
4 tbsp butter

Heat oven to 350. Grease a 9x13 pan.  In a large pot bring the water, chopped onion and chicken broth to a boil. Add the squash and bring to boil with the squash. Reduce heat and simmer for 6-8 minutes. Remove from heat and drain the squash and onions. In a large bowl combine the sour cream, mayonnaise, cream cheese, salt, pepper, garlic powder and egg. Stir well. Carefully stir in the squash. Stir in the cheddar cheese. Pour into the greased baking dish.  Top with the crushed ritz crackers. Cut the butter into small slices and place over the top of the crackers. Bake in the oven for 25 minutes. Remove from oven and let sit for 10 minutes before serving.

Monday, November 6, 2017

Pumpkin Cream Cheese Bundt Cake

So I accidentally took a week off from blogging. Whoops! It was a long week and I wasn't feeling great and every time I actually had a free minute I just wanted to rest instead of blog. Anyways, I made this cake a few weeks ago with my 3 year old. I was excited about it because I love pumpkin but I thought she wasn't going to be such a big fan once she had a bite but she loved it! The great thing was this cake wasn't overly sweet. It's a great fall dessert. This recipe is from Sally's Baking Addiction.

2 3/4 cups flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 can pumpkin puree
1 cup packed brown sugar
3/4 cup sugar
1 cup vegetable oil
4 eggs
1 tsp vanilla extract

Cream Cheese Layer:
12oz cream cheese (softened)
1 egg
1/4 cup sugar
1/2 tsp vanilla extract

Heat oven to 350. Grease a bundt pan and set to the side. Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. In a separate bowl whisk together the pumpkin, brown sugar, white sugar, oil, eggs and vanilla extract. Pour the wet ingredients into the flour mixture and fold until it is completely combined. In a different bowl, using a handheld mixer, beat the cream cheese until smooth. Beat in the egg, sugar and vanilla extract. Spread half of the pumpkin cake batter into the bundt pan. Spread the cream cheese mixture on top then the remaining cake batter. Bake for 55-70 minutes or until the cake is cooked through. Remove from the oven and let cool for 1 hour in the pan then flip onto a wire rack to continue cooling.

Friday, October 27, 2017

Cheddar Chive Biscuits

The southern girl in me is always happy with a plate full of biscuits and these were certainly no exception.  These biscuits plus a little spread of butter, yum! This recipe is from Crazy for Crust.

3 cups flour
4 1/2 tsp baking powder
1 tsp salt
1/2 tsp pepper
1/2 cup cold unsalted butter (plus 1 tbsp for brushing)
1 cup buttermilk
1 1/2 cups shredded cheddar cheese
1 tbsp chopped chives

Heat oven to 425. In a large mixing bowl whisk together the flour, baking powder, salt and pepper. Cube the butter into small pieces and mix it in using a fork or pastry blender.  Make a well in the center of the flour mixture and pour in the buttermilk. Mix until the dough comes together. Stir in the cheddar cheese and chives. On a floured surface, roll out the dough until it's about 1/2 inch thick. Cut the biscuits and place on a lightly greased sheet pan. Brush with 1 tbsp of melted butter. Bake in the oven for 17-20 minutes.

Wednesday, October 25, 2017

Taco Crescent Cups

I love anything that is perfect for little kid hands! These taco crescent cups were a super easy dinner and also easy for my kids to eat! Everyone could top them with whatever they wanted and they made for a great quick dinner!

1lb ground beef
1 pkg taco seasoning
2/3 cup water
2 cans crescent rolls
1 cup shredded colby jack cheese
toppings: salsa, sour cream, guacamole, lettuce, tomato

Heat oven to 375. Brown the ground beef then drain off the grease and stir in the taco seasoning and water. Turn the heat down to low.  Open the crescent rolls and seal the edges together then cut into 8 squares. Grease a muffin tin then carefully put the crescent squares down in the muffin tin. Spoon the taco meat into each crescent up then top with cheese. Bake for 14-18 minutes. Remove from oven and let cool for 5 minutes before removing from pan and serving.

Monday, October 23, 2017

Buttermilk Chicken Tenders

I just made these a little over an house ago, it was such an easy lunch! I had plans to make some fancy sauces but I was just tired so I pulled out the big bag of chickfila sauces and served those instead and they were great! This recipe is from Cassie Craves.

1 lb chicken tenderloins
1 1/2 cups buttermilk
1 cup flour
1 tsp seasoning salt
1/2 tsp poultry seasoning
1/4 tsp black pepper
oil for frying

Place the chicken tenderloins in a bowl a coat with buttermilk.  Let sit for 15 minutes. In a separate bowl combine the flour, seasoning salt, poultry seasoning and black pepper.  Coat the chicken tenders in the flour mixture. Heat about one inch of oil in a skillet over medium heat. Cook the chicken tenders until they are golden brown and cooked through. Remove and let cool down before serving with your favorite sauces.

Friday, October 20, 2017

Garlic Herb Roasted Carrots, Green Beans and Potatoes

Does anyone else struggle with good sides? I feel like I'm constantly making the same things over and over. I'm sure my family would disagree with this assessment. I made these a few weeks ago with Pork Tenderloin and it was a great side! This recipe was adapted from Cooking Classy.

5-6 red potatoes (cubed into bite size pieces)
1 1/2 cups sliced carrots
1 cup fresh green beans (trimmed)
3 tbsp olive oil
1 tsp dried basil
1 tsp dried thyme
1 tbsp minced garlic
salt and pepper

Heat oven to 400. Toss the potatoes, carrots and green beans together. Stir in the olive oil, dried basil, dried thyme, garlic, salt and pepper. Spread onto a baking sheet. Bake for 25-30 minutes. Remove from oven and serve. 

Wednesday, October 18, 2017

Nutella Swirled Blondies

I made these one afternoon and they disappeared from my house way too quickly! Crazy easy recipe that will be a delight for any nutella lover! This recipe is from Dinners, Dishes and Desserts.

1/2 cup butter (melted)
1 cup brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 cup flour
3 tbsp nutella

Heat oven to 350. Grease a 8x8 baking dish.  Using an electric mixer, cream together the butter and brown sugar. Stir in the egg and vanilla extract. Then stir in the salt and flour. Pour into the baking dish. Drop spoonfuls of nutella into the batter then swirl with a knife. Bake for 25-30 minutes then remove from oven and allow to cool.