Monday, November 23, 2015

{Roasted Brussel Sprouts}

Happy Thanksgiving week!!
Here's a super yummy, yet kind of healthy side dish to add to your thanksgiving menu this year!

I have always like Brussel Sprouts (I was a weird child).
Fresh or frozen, sauteed in some butter, or steamed. 
Either way, I loved them!

I had never tried them roasted, though. But I love other roasted vegetables, so I figured I might as well try them. 
My sister-in-law makes the best roasted asparagus on the planet, so I just used the same technique.

I'm not sure that I will ever make brussel sprouts any other way from now on!
They were SO good!! Oh my, the flavor was just excellent, they couldn't be easier to make, and it took away that tiny under-tone of bitterness that is sometimes in brussel sprouts!

So whether you are already a Brussel Sprout lover, or maybe even hate this magnificent, tiny, green vegetable, I hope you give them a try!

1 pound fresh Brussel Sprouts
3-5 tablespoons Olive Oil
Salt and Pepper

Preheat your oven to 400 degrees.
Line a baking sheet with foil; set aside.
Cut sprouts in half lengthwise (so that each half has part of the root), and place in a bowl. Add oil, starting with 3 tablespoons. Mix gently until evenly coated. If there is not enough oil to coat all of them, add more 1 tablespoon at a time.
Spread out into a single layer on the baking sheet. Sprinkle with desired amount of salt and pepper.

Bake for 10 minutes; stir and flip the sprouts over. Bake for 10-15 minutes longer, or until just fork-tender, and golden brown.

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Monday, November 16, 2015

{Light & Fluffy Waffles}

I love waffles, but I don't like how heavy they tend to be sometimes.
I thought the instructions in this recipe were a tad odd, 
but it really does result in a light and fluffy waffle!
Hope you try them out!!

4 cups flour
1 tsp. xanthan gum
1 & 1/2 cups sugar
2 tblsp. baking powder
1/2 tsp. salt
4 large eggs, yolks and whites separated
2 cups buttermilk (see note)
1/2 cup milk
1/2 cup water
2 cups (4 sticks) butter, melted
2 tsp. vanilla

Whisk together dry ingredients in a large bowl; set aside. In a mixing bowl, beat egg whites on high speed until stick peaks form; set aside. In a separate bowl, combine egg yolks, buttermilk, milk, water, butter and vanilla. Add to dry ingredients and mix until combined. Gently fold in egg whites until well combined.
Cook according to directions on your waffle iron.

-If you don't have buttermilk on hand, just add 2 tblsp. lemon juice to 2 cups milk. Stir and let stand for 5 minutes.

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Monday, November 9, 2015

Crunchy Peanut Butter Rice Crispy Treats:

I love our other Chocolate Peanut Butter rice crispy treats, and all the other chocolate/peanut butter recipes that I have on here! 
So basically, what's one more?!!
A soft, peanut buttery rice crispy treat with a crunchy, chocolate, peanut butter topping.
I don't really know what else to say!!
I hope you try it out!!

1 (10 oz.) package mini marshmallows
1/4 cup peanut butter, crunchy or creamy
5 cups rice crispy cereal

1 & 1/2 cups chocolate chips
3/4 cup peanut butter
2 tablespoons butter
2 cups cornflakes, lightly crushed

Line a 9x13-inch baking dish with foil, and lightly coat with cooking spray. Set aside.
Place marshmallows in a microwave safe dish. Pour peanut butter over top. Microwave for 1 minute; stir until smooth. Pour over cereal and mix until well combined. Press evenly into prepared pan (I like to use the bottom of a drinking glass for this). Set aside to cool while you prepare the chocolate topping.
In a small saucepan, melt chocolate chips, peanut butter, and butter over medium-low heat, stirring constantly with a spatula, until melted and smooth.
Remove from heat and stir in cornflakes. Pour over rice crispy treats and spread evenly.
Chill until set. 
Remove from the pan, and take the foil off. Cut into squares and serve!

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Monday, November 2, 2015

Reese Peanut Butter Poke Cake:

I don't really know how to describe this cake.

It's peanut butter.

It's chocolate.


 I took it to a dinner at our church, and someone started calling it Wicked Cake.
My mouth is watering just thinking about it, so I better go make another one.
I hope you'll give it a try!

1 box Chocolate cake mix + ingredients called for as directed on the box
1 (8oz.) package cream cheese, room temperature
1 (14oz.) can sweetened condensed milk
1 cup cream peanut butter
1 (12oz.) container Cool Whip, divided
1 & 1/2 cups hot fudge, divided

Prepare cake according to the directions on the box.
Bake until toothpick inserted in the center comes out clean.
Poke the cake all over with a fork; set aside to cool for just a minute.
Microwave 1 cup of hot fudge, until smooth and pourable.
Pour over the cake and spread evenly with a spatula.
Once the hot fudge on the cake has cooled completely, make the peanut butter layer.
With a stand or hand mixer, beat together cream cheese and sweetened condensed milk until well combined. Add peanut butter and mix well. Stir in the cool whip until smooth and well mixed.
Spread evenly over the cake. Chill until completely cool.
Spread the remaining cool whip over the peanut butter layer. Microwave the remaining hot fudge just until easy to pour. Drizzle over the cool whip.
Chill until ready to serve.

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Monday, October 26, 2015

{Taco Lasagna}

I love tacos and I love lasagna, so this recipe just pulled me right it in!
It was so good and couldn't be easier to make.
I was expecting a list of ingredients that I don't always have on hand, but I was pleasantly surprised!
The second time I made it, I had lots of "taco toppings" on the side, for anyone who wanted them. Shredded lettuce, mushrooms, black olives, black beans, onions, chopped bell was great!
I hope you try it out!!

12 gluten-free lasagna noodles
1 lb. ground beef
1/4 cup taco seasoning
3/4 cup water
1 (24 oz.) jar Salsa
1 (15 oz) container ricotta cheese
2 eggs
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese

In a skillet, brown beef until no longer pink; drain. Add taco seasoning and water. Stir until well combined. Add salsa and mix well. Set aside.
In a medium bowl, whisk together ricotta cheese and eggs until well combined.
Spread about 3 tablespoons of the salsa/meat mixture in the bottom of a greased 9x13-inch baking dish. Assemble lasagna by layering 4 lasagna sheets in the prepared pan. Spread 1/3 of the ricotta cheese mixture over the noodles. Next, 1/3 of the meat mixture and 1/3 of each of the cheeses. Repeat layers 2 more times.
-Meat mixture

Cover with foil and bake at 350 degrees for 30 - 40 minutes or until heated through and bubbly, and noodles are tender.

-HERE are the lasagna sheets that I like to use.
-You can make this ahead of time of freeze. Allow to thaw before baking according to instructions. 
-It can also be assembled ahead of time and refrigerated overnight, and baked the next day. 
-Don't forget to check the label on your taco seasoning, to make make sure it's gluten-free.

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Monday, October 19, 2015

The BEST Chocolate Pudding/Pie Filling:

I don't know if I ever said this before on here, but I have a huge weakness for pudding. 
Pretty much any kind....I don't know why, I just love it! The thicker, definitely the better.
Because of that, I also love eating AND making meringue pies. 
My grandma made them all the time when I was growing up, and I just thought they were the best thing ever!
Unfortunately, this pie can't really compare to hers. However, for me, it has been the next best thing!
It was so good! In a pie or simply by the spoonful, I could eat this pudding all day long!

2 cups milk
3 tablespoons cornstarch
dash of salt
1 cup sugar
1/4 cup baking cocoa
3 egg yolks
2 tablespoons butter
1 tsp. vanilla

In a medium saucepan, whisk together milk, cornstarch, salt, sugar, cocoa and eggs. Bring to a boil over medium-high heat; stirring constantly. Once the pudding is very thick, remove from the heat and stir in the butter and vanilla.

To use as a Pie Filling:
Follow the instructions on THIS recipe.

Or, you can just pour into a serving bowl and serve!
Warm or chilled, plain, or topped with a dollop of whipped's good any way it's served!

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Monday, October 12, 2015

Easy Red Enchiladas:

Okay! Here's the enchilada recipe to go with that fantastic Homemade Red Enchilada Sauce recipe from last week!!

I think I have stated my love of Mexican food here before.
It seems to be a curse, really, because the rest of my family is quite un-enthusiastic about it!
Regardless, it's something that seems to grow bigger and bigger every day.
The more I think about it, the more I want it. And the more I have it, the more I like it!
Enter, these enchiladas. And the ironic thing about this recipe, is that 4 out of the 7 people in my household liked them!! I was so shocked and really excited, but I for one LOVED them!
I've never had red enchiladas at a restaurant before, so I really don't know what they are supposed to taste like, and if these are comparable to what's out there. 
However, they are really easy to make, taste fairly scrumptious, and I hope you try them out!!!!

(This picture is after they are all assembled, but before they are baked)

12-14 corn tortillas (check the label)
1 (6 oz.) can tomato paste
1 small diced onion
1/2 lb. ground beef
2 tblsp. green chilies, optional
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese

In a small saucepan, whisk together the enchilada sauce, tomato paste and onion over medium heat. Cook and stir until well blended and heated through; set aside.
Brown ground beef until no longer pink; drain and set aside.

Pour half of the red sauce in a greased, 9x13-inch baking dish.
Assemble the enchiladas by placing approximately 1 teaspoon each of the beef, and both cheeses in the center of a tortilla. Roll up gently yet tightly and place seam side down over the sauce in the pan.
Repeat until pan is full. Pour remaining red sauce over tortillas. 

Use a spoon to spread it all over each enchilada.  
Sprinkle with remaining cheese.
Bake at 375 degrees for 20-30 minutes, or until hot and bubbly and cheese is melted.

-You can also assemble these ahead of time, and refrigerate them overnight. 
Bake according directions.
-If the tortillas are room temperature, they will roll better and not crack open as easily.
-You can use a 16 oz. can of store-bought red enchilada sauce, if you want. However, they are generally not gluten-free.

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Monday, October 5, 2015

Easy Homemade Red Enchilada Sauce:

I love enchiladas, but it's actually hard finding an enchilada sauce that doesn't contain gluten. This recipe is so fast and easy to make, that I'm not going to read through the stacks and stacks of cans at the store ever again! It's hard to tell by the picture, but the results are a fairly thick, dark red sauce. Not really spice at all, but packed with flavor!!! 
I hope you'll try it out in your favorite enchilada recipe, or wait until next week, when I'll be sharing an awesome enchilada recipe with you! Stayed tuned!! 

2 tblsp. canola or vegetable oil
1 tblsp. cornstarch
3 tblsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken broth

In a medium saucepan, heat oil over medium-high heat.
Add cornstarch and whisk until smooth. Stir in the remaining seasonings and mix well (if it's starting to stick or something, you may want to remove the pan from the heat while you are adding everything in). Gradually stir in chicken broth while whisking, to prevent lumps. Cook and stir until completely smooth. Reduce heat to low, and simmer for 10-15 minutes, or until thickened, stirring occasionally.
Use immediately or refrigerate, in an air-tight container for approximately 2 weeks.

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Monday, September 28, 2015

{Easy Steak Marinade}

I realize that grilling season is nearing a close, at least where I live. But we do love to grill, and we still have a few weeks left, maybe.
This marinade was super easy, and very yummy!
I hope you try it out!

1 cup soy sauce
1/4 cup olive oil
1 cup brown sugar
1 tsp. Season Salt
1/2 tsp. ground ginger
1 tsp. minced garlic
1/2 tsp. black pepper

Amount of steak:
The amount can vary. I used this amount of marinade for 6 New York Strip Steaks.

Combine all ingredients in a medium bowl, and whisk until smooth.
Place steak in a gallon zip-lock bag. Pour soy sauce mixture over steak; remove as much air as possible from the bag and seal. Squish the steaks to get the marinade all rubbed in.
Place on a plate or in a pan, so that it won't accidentally leak all over the place!
Refrigerate for at least an hour, but the longer the better. 24 hours is ideal.
Place on pre-heated grill. Cook for 5 minutes on each side.
Place in serving dish, and let stand for 5 minutes before serving.

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Monday, September 21, 2015

{No-Bake Chex Bars}

Inspired by a conversation about Chex cereal with my boyfriend
(who loves all things peanut butter and chocolate just about as much as I do),
I went on a quest to find this recipe.
Thankfully, I didn't have to look very long or far!
I stumbled across a similar recipe and knew I had to try it out!
Unfortunately, Bradley has not had the chance to taste them yet, but I absolutely loved them!
I wasn't sure what to think, but they turned out SO good and they really couldn't have been easier to make. They hold their shape beautifully, yet they are still nice and soft like a really good rice crispy treat. I don't know exactly how to describe them, so you should probably just make them and see for yourself!! If you are even the slightest fan of peanut butter and/or chocolate, I don't think you'll be disappointed! 

7 cups Chex cereal
1 cup brown sugar
1 cups light corn syrup
1 cup creamy peanut butter
1 tablespoon vanilla
1 cup chocolate chips

Line a 9x13 baking dish with foil, and lightly coat with cooking spray; set aside.
Place cereal in a large bowl.
In a medium saucepan, whisk together brown sugar and corn syrup. Bring to a boil over medium-high heat and boil for a full minute, stirring constantly.
Remove from heat; add peanut butter and vanilla. Mix until peanut butter is melted and mixture is smooth. Pour over cereal. Mix until evenly coated, but gently so that the cereal doesn't get crushed.
Press mixture into prepared pan, again, being very gentle not to crush the cereal.
In a small saucepan over low heat, melt chocolate, stirring constantly, until smooth.
Drizzle over cereal mixture. Chill until firm. Remove from the pan and discard the foil. Cut into squares and serve!

-I used corn Chex, but you could use rice Chex, a mixture of both, or whatever you want. Just be sure not to use wheat Chex if you are making them gluten-free!

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