Friday, December 2, 2016

Gingerdoodles


These little sugary treats just scream Christmastime to me! I love all things ginger and snickerdoodle so the combination was just perfection. They weren't over the top gingery so the kids loved them too! This recipe is slightly adapted from Julie's Eats & Treats.

3/4 cup butter (softened)
1 1/2 cup sugar (divided)
1/2 cup packed brown sugar
1 egg
1/2 cup maple syrup
3 1/4 cups flour
1 tsp baking soda
1 tsp cinnamon (divided)
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp cream of tartar


Heat oven to 350. Line a baking sheet with parchment paper. In a large bowl cream together the butter, 1/2 cup sugar and brown sugar until it is light and fluffy.  Mix in the egg and syrup. In a separate bowl whisk together the flour, baking soda, 1/2 tsp cinnamon, ginger, salt and cream of tartar. Slowly add the dry ingredients to the wet and mix until just combined. In a small bowl combine 1 cup of sugar and 1/2 tsp cinnamon.  Roll the dough into balls and coat in the cinnamon sugar mixture then place on the baking sheet. Bake for 10-12 minutes or until the edges are just starting to brown. Remove from oven and let cool for 2 minutes then place on a wire rack.

Wednesday, November 30, 2016

BBQ Mozzarella Meatballs


These little meatballs were so delicious! My kids are all about meatballs no matter the recipe. These little guys were a crowd pleaser which makes me a happy mama.

1 lb ground beef
1/3 cup breadcrumbs
1/2 tsp seasoning salt
1/2 tsp pepper
1/2 tsp chili powder
1/4 tsp garlic powder
1/2 cup shredded mozzarella
1 egg
1 cup bbq sauce

Heat oven to 400. Grease a baking dish.  Combine the ground beef with the breadcrumbs. Add in the seasoning salt, pepper, chili powder, garlic powder, shredded mozzarella and egg. Stir together until combined then form the meatballs. Place in the baking dish and bake for 20-24 minutes. Remove from oven and brush with bbq sauce then place back in the oven for 4 more minutes. Remove and brush with bbq sauce again then serve.

Monday, November 28, 2016

Warm Loaded Baked Potato Dip


Who doesn't love a baked potato?  This dip was such a yummy hearty dip and was enjoyed by all! This recipe is from Nutmeg Nanny.

8 oz sour cream
8 oz cream cheese (softened)
1 cup shredded cheddar cheese (divided)
6 strip bacon (cooked and crumbled)
3 green onions (chopped)

Heat oven to 350.  In a bowl combine the sour cream and cream cheese. Stir in 1 cup of cheese, the bacon and most of the green onion.  Pour into a 8x8 baking dish then top with the remaining cheese. Bake for 30 minutes. Top with the rest of the green onion. Serve with wavy chips.

Friday, November 25, 2016

Crock Pot Cream Cheese Chicken Chili


I love a crock pot dinner, especially on a cold night.  This chili was a big hit with my family, my little guy took the leftovers for lunch for two days, a sure sign that he likes it!  It was super easy and had great flavor!  This recipe was adapted from The Magical Slow Cooker.

2 lbs skinless boneless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 tbsp chili powder
2 (15oz) cans pinto beans
1 (15oz) can diced tomatoes
1 tsp minced garlic
1 onion (diced)
3 tsp diced pickled jalapeno peppers
32oz chicken broth
8oz cream cheese
fritos, sour cream and cheese for serving

Place the chicken in the bottom of the crock pot. Sprinkle the salt, pepper and chili powder over the chicken. Add the pinto beans, diced tomatoes, garlic, onion, jalapenos and chicken broth. Cook on low for 7-9 hours. Shred the chicken and place back into the chili.  Cut the cream cheese into small cubes and stir into the chili. Let cook for 15 minutes then stir then cook for 15 more minutes. Serve with toppings.

Wednesday, November 23, 2016

Macaroni and Cheese with Garlicky Breadcrumbs


Neither of my children like mac and cheese. I feel like I am failing as a parents.  I was craving it so I decided to make it anyways and just made them spaghetti because sometimes mama just needs some mac and cheese! I adapted this recipe from Annie's Eats.

1 lbs pasta (I used mini rigatoni)
8 tbsp unsalted butter
5 tbsp flour
1 cups whole milk
3 cups shredded cheddar cheese
3 cups shredded gruyere cheese
2 cups shredded colby jack
2 tsp salt
1/4 tsp pepper
cayenne pepper to taste

1 1/2 cups breadcrumbs
5 tbsp unsalted butter
1 tsp garlic salt
pinch of pepper

Heat oven to 425.  Boil pasta according to directions and drain.  In a pot melt the butter then whisk in the flour. Let cook for 5 minutes while whisking.  Slowly add the milk, whisking and letting thicken as you add. Turn off the heat once the mixture begins to bubble. Add the cheeses 1 cup at a time while stirring continually.  Mix the pasta and the cheese sauce together then pour into a greased 9x13 baking dish.  In a bowl melt the 5 tbsp unsalted butter then stir in the breadcrumbs, garlic salt and pepper.  Sprinkle over the top of the mac and cheese then back for 10-14 minutes or until the breadcrumbs begin to brown.

Monday, November 21, 2016

Apple Cider Doughnuts


Looking for a good breakfast recipe for Thanksgiving? This is it!  These sweet doughnuts are the perfect morning pick me up!  This recipe is from Foodie Misadventures.

2 cups flour
3/4 cup white sugar
2 tsp baking powder
1/2 tsp apple pie spice
1 tsp salt
1/2 cup apple cider
1/4 cup milk
2 eggs
1 tsp vanilla extract
1 tbsp melted butter

1/4 cup white sugar
1/4 cup brown sugar
1 tbsp cinammon
4 tbsp melted butter

Heat oven to 325 and grease doughnut pan.  In a large mixing bowl combine the flour, sugar, baking powder, apple pie spice and salt.  Mix in the apple cider, milk, eggs, vanilla and melted butter. Whisk until combined.  Fill the doughnuts pan 3/4 of the way full. Bake for 8-10 minutes. Remove and let cool for 2 minutes before flipping out of the pan.  In a bowl whisk together the white sugar, brown sugar and cinnamon.  Keep the butter in a separate bowl.  Brush the doughnuts with the butter then dip in the cinnamon sugar mixture. 

 

Friday, November 18, 2016

Roasted Lemon Dill Red Potatoes


Roasted potatoes are always a hit in my house plus they are super easy to make. I made these potatoes along side of Falafel Burgers and they were a great side dish!This recipe is adapted from Rachel Cooks.

1 1/2 lbs baby red potatoes
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
2 tsp dried dill
1 tbsp fresh lemon juice

Heat oven to 425. Toss the potatoes with olive oil, salt, pepper and dill. Place the potatoes on baking sheet. Bake for 15 minutes then stir and bake for 15 more or until the potatoes are tender. Remove from oven and toss in lemon juice.

Wednesday, November 16, 2016

Sheet Pan Pizza


A few weeks ago we had a few extra kids in the house while some friends were visiting colleges with their oldest children.  I needed to figure out something for lunch that would feed a crowd and what makes a bunch of kids happier than pizza? So I decided to try out this new recipe from Your Homebased Mom and I got a thumbs up from everyone!

1 3/4 cups warm water
1/2 cup olive oil plus 1 tbsp
1 tbsp sugar
5 cups flour
4 1/2 tsp instant yeast
2 tsp salt
1 jar pizza sauce
3 cups cheese
plus toppings of your choice

In a bowl combine the warm water,1/4 cup olive oil and sugar.  In a stand mixer using a dough hook, combine the flour, yeast and salt. On medium speed add in the water mixture and mix for several minutes or until the dough is combined and smooth. Place in a greased bowl and let rise for 60-90 minutes. Use 1/4 cup of olive oil to coat the sheet pan. On a floured service roll out the dough and place onto the sheet pan then cover and let rise for 20 minutes. Place the oven rack to the lowest position and heat oven to 450. Uncover the dough and dent the dough with your finger. Bake in the oven for 7-9 minutes. Remove from oven and top with sauce, cheese and toppings then place back in the oven and bake until the cheese is melted and bubbly and the crust is golden brown. Let cool for 10 minutes before slicing and serving.

Monday, November 14, 2016

Crock Pot Garlic Brown Sugar Terikyaki Pork


I was personally excited about this recipe, I wasn't sure what my children would think though but they both devoured it! This will be one that I put into our regular rotation for sure. This recipe was adapted from Yellow Bliss Road.

2-3lb pork pork loin
1/2 cup brown sugar
2 tbsp minced garlic
1/2 cup teriyaki sauce

In a bowl whisk together the brown sugar, garlic and teriyaki sauce. Place the pork loin in the bottom of the crock pot then pour the sauce over. Cook on low for 6-7 hours.  Shred and serve over rice or mashed potatoes. 

Friday, November 11, 2016

Maple Glazed Pumpkin Scones


I wonder if we would love pumpkin as much as we do if it were something we ate year round? But since it only feels right to eat it during a certain time period I feel like I need to eat all things pumpkin during the fall months. These scones are now on my must make list for every fall season!

2 cups flour
1/2 cup brown sugar
1 tbsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp salt
1 stick cold unsalted butter
1/2 cup pumpkin
3 tbsps whole milk
1 egg
1 tsp vanilla extract

2 cups powdered sugar
1 1/2 tbsp maple syrup
2-3 tbsp whole milk
1/2 tsp vanilla extract

 Heat oven to 425. Grease a sheet pan.  In a large mixing bowl combine the flour, brown sugar, baking powder, pumpkin pie spice and salt. Cut the butter into the dry ingredients until it is a crumbly mixture. In a separate bowl combine with pumpkin, milk, egg and vanilla extract. Fold the dry ingredients into the wet. On a floured surface pat the dough into a 1 inch thick rectangle. Cut into 4 squares then cut each square in half. Bake for 15-18 minutes.  Remove from oven and let cool. While the scones are cooling whisk together the powdered sugar, maple syrup, milk and vanilla extract. Dip each scone into the glaze and allow the glaze to set before eating.