Double Chocolate Zucchini Muffins

 

I love this recipe.  First of all, it's a hands off breakfast.  Make a batch in the afternoon and you've got breakfast for a couple of days that your kiddos can just grab and eat.  Second, it's packed full of veggies and that's always a win.  Third, they're SOOOOO good.

1 1/2 cups flour

1/4 cup dark cocoa powder

3/4 cup sugar

1 tsp. baking soda

1/2 tsp. salt

1/2 cup oil

1/4 cup milk

1 egg

1 tsp. vanilla

1 cup zucchini, shredded

chocolate chips

Preheat your oven to 350.  Line a muffin tin with paper liners.

In a large mixing bowl, combine all of the dry ingredients. 

In a medium mixing bowl, add the oil, milk, egg, and vanilla and whisk well.

Pour the wet ingredients over the dry ingredients and mix well.

Add the zucchini and as many chocolate chips as you like.

Bake at 350 for 25 minutes.

For a different variation, omit the cocoa powder and add 1 tsp. cinnamon.

Dumpling Soup

 

You may have seen this recipe floating around Facebook and I gotta tell ya, it's become one of my family's absolute favorite meals.  I've tweaked it to fit our family's preferences and it's definitely a winner.  The broth is to die for.  And what I really love about it is that I've found that you can throw pretty much any veggies you have in it and it will turn out beautifully.  I make a HUGE stock pot full of this soup so that we can eat on it for lunches thoroughout the week so if you want to make a smaller batch, feel free to decrease the ingredient amounts.

1 bag frozen Bibigo dumplings (I use the whole Costco size bag)

chicken broth (as much as your family will eat)

sesame oil

garlic powder

dried or fresh chives, chopped

soy sauce

fresh veggies of your choosing, I use a head of sliced cabbage, several chopped zucchini and/or yellow squash, chopped onion, sliced mushrooms, sometimes some shredded carrots, fresh sliced garlic

Start with as much chicken broth as you'd like in a large stock pot and bring to a boil.  

Meanwhile chop/slice all of the veggies you'd like to use.

Once the broth is boiling season with garlic powder, ginger powder, sesame oil, and soy sauce.  For a huge stock pot I use a couple teaspoons of garlic powder, about half a cup of soy sauce, and just a small drizzle of sesame oil.  Sesame oil is very potent so a small amount does the trick.

Add the veggies and frozen dumplings.

Bring back to a boil, reduce heat and simmer for 10-15 minutes or until the dumplings are cooked through.

Taste your broth and adjust the seasonings as necessary.  I usually end up adding a bit more soy sauce.

Serve with fresh or dried chives.

Mushroom Rice

 

This mushroom rice is a huge hit in our house and it's the perfect side dish to go with so many things.  You can also easily double the recipe and bake in a 9x13 baking dish if you need to feed more than 5-6 people.

1 cup uncooked long grain white rice (I like Jasmine)

1 can condensed French Onion soup

1 can beef consommé

8oz. fresh baby bell mushrooms, sliced thin

1/4 cup butter cut into several slices

1 tsp. worcestershire sauce

1/4 cup grated parmesan cheese, optional

Preheat your oven to 425 degrees F.  Coat an 8x8 baking dish with nonstick cooking spray. 

In a large mixing bowl combine the rice, French onion soup, beef consommé, mushrooms, and worcestershire sauce.  Pour mixture into prepared baking dish.

Cover tightly with foil and bake for 40 minutes.

Remove the foil and sprinkle with the parmesan cheese.  Place back into the oven, uncovered for 20 minutes.

Once finished, remove from oven and let stand 2-3 minutes.  Fluff with a fork and enjoy.

White Sandwich Bread

 

I have a fantastic Bread Machine White Bread recipe  that will blow your mind.  My problem is that my bread machine finally broke after years of heavy use and I haven't found a new one yet.  Because of that, my bread making has been done in my stand mixer and while it does take longer and it's way more hands-on, it's absolutely delicious.  This recipe will yield you two loaves of amazing bread for sandwiches and toast.

I use a combination of all-purpose flour and freshly milled soft white wheat but you don't have to.

2 cups warm water

2/3 cup sugar

1 1/2 Tablespoons active dry yeast

1/2 stick butter, melted

1 1/2 tsp. salt

5 cups all-purpose flour 

1 cup freshly milled soft white wheat 

(or 6 cups of all-purpose flour)

In the mixing bowl of your stand mixer add the warm water, sugar, and yeast. Stir to combine.  Allow the yeast to bloom for 5-10 minutes or until the yeast is nice and foamy.

Mix in the melted butter and salt.

Begin adding the flour slowly, 1 cup at a time.  

Knead the dough with the dough hook attachment until it is smooth and elastic; 6-7 minutes.

Place the dough in a greased bowl and cover with a damp dish towel.  Place in a warm place to rise until doubled; approximately 1 hour.

Grease two 9x5 loaf pans.

Preheat oven to 350 degrees.

Once the dough has doubled, punch it down and knead for a few minutes.  

Divide the dough in half and shape each piece into loaves.  Place each loaf in a loaf pan and allow it to rise for a second time until the dough has passed the tops of the loaf pans by about 1 inch.

Place the loaves into your 350 degree oven and bake for 25-30 minutes or until the tops are golden brown.

Banana Pudding

 

The Alabama in me needed some Banana Pudding and it NEVER disappoints.  It's so rich and delicious and perfect.

2 1/2 cups heavy whipping cream

3/4 cup powdered sugar

1 tsp. vanilla

1 (8oz) block of cream cheese, softened

1 (14oz) can sweetened condensed milk

1 (5oz) box instant banana pudding mix

1 cup whole milk

1 box Nilla Wafers

6-8 bananas, sliced

Lightly butter a 9x13 baking dish and set aside.

Using your stand mixer, whip the heavy whipping cream, powdered sugar, and vanilla using the whisk attachment until stiff peaks form.  It usually takes around 5-7 minutes.  Transfer the whipped cream to a medium mixing bowl and place in the fridge for later.

To the wiped out stand mixer bowl, add the cream cheese and whisk for 30-60 seconds, until fluffy.  Add the can of sweetened condensed milk and beat until smooth and no lumps of cream cheese remain.  You'll need to scrape the bowl a few times.

Add in the dry pudding mix and mix well.

Add the milk and mix until fully combined.

Add 2/3 of the whipped cream you made earlier and gently fold it into the pudding mixture until no whipped cream streaks remain.  Set aside.

In your baking dish, place an even layer of Nilla Wafers and top each wafer with a sliced banana coin.

Top the bananas with half of the pudding mixture and spread evenly.

Repeat the layers again; Nilla Wafers, banana coins, and pudding mixture.

Top with the remaining 1/3 of the whipped cream.

Cover and refrigerate for at least 4 hours or overnight.

Tuna Pot Pie

 

This is one of those go-to meals for us.  It's so simple and full of flavor.  I love that it's tuna instead of chicken, but if I'm in the mood for chicken, I'll totally swap out the canned tuna for canned chicken.  And if you have a large cast iron skillet, you can make this in the skillet from start to finish.  If not, you'll need to transfer your mixture into a 9x13 baking dish prior to baking.

1 stick butter

1/2 cup flour

1 medium onion, diced

4 cups frozen peas and carrots

1 tsp. garlic powder

3 cups chicken broth

salt and pepper to taste

2 cans white albacore tuna, drained (or 2 cans of canned chicken, drained)

1 can of refrigerated biscuits

Preheat oven to 375.

In a large cast iron skillet, melt the butter.  Add the onion and cook until softened.

Add the flour, stir, and cook for 1 minute.

Add the chicken broth and stir until the mixture becomes thick and bubbly.

Add the veggies, tuna, salt, pepper, and garlic powder.  Stir to combine.

Cut each raw biscuit into 6 pieces.  Carefully arrange the biscuit pieces all over the top of the mixture.

Bake in the preheated oven for 30 minutes or until the biscuits are golden brown.

Crockpot Chicken and Rice

 

This one is for the moms!  It's SUPER simple, quick to throw together, you probably have everything you need already in your pantry and freezer and it's kid friendly.

2 boneless, skinless chicken breasts cut into bite size pieces

1 tsp. garlic powder

1 tsp. black pepper

1 tsp. salt

1 small onion, diced

3 cups chicken broth

1 can cream of chicken soup

1 1/2 cups long grain white rice

2 cups shredded cheddar cheese

Throw everything except for the cheese into the crockpot.  Stir to combine.

Cover and cook on high for 3 1/2 to 4 hours.

Before you're ready to eat, stir in the shredded cheddar.  Cover and allow the cheese to melt for 5 minutes or so.  Serve and enjoy!

Queso Chicken and Rice

 

We have been on a Mexican food kick lately and this one is super easy and all in one pot.  I usually double this recipe because my family has no self control.

1 lb. boneless, skinless chicken breast

1 Tablespoon olive oil

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. cumin

1 tsp. salt

1/2 tsp. black pepper

2 1/4 cups chicken broth

1 (15oz) can nacho cheese sauce

1 can Rotel

1 1/2 cups long grain rice

Cut the chicken into small bite size cubes or strips.

Heat the olive oil in a large, deep skillet with a lid.  Add the chicken and season with the garlic powder, onion powder, cumin, salt, and pepper.  Cook the chicken, stirring frequently, until done; 165 degrees F.

Once the chicken is done, add the chicken broth, nacho cheese sauce and Rotel to the pan.  Bring to a boil.

Once boiling, add the rice, stir to incorporate and cover the pan with a lid.  Reduce heat the Low and cook for 20-25 minutes or until the rice is tender and all of the liquid is absorbed.

Serve immediately with your favorite Mexican sides and toppings.

Mexican Restaurant Style Rice

 

This is a super subtle addition to any Mexican food night.  It's delicious with tacos, beans, quesadillas, fajitas, and taco salad!

3 Tablespoons olive oil

2 cups long grain white rice

1 medium onion, diced

1 tsp. garlic powder

1 can tomato sauce

1 tsp. taco seasoning

1/2 tsp. cumin

1 tsp. salt

4 cups chicken broth

1 can of corn, drained (or 2 cups frozen corn)

Optional toppings: lime wedges, avocado, cilantro

To your instant pot, add the oil and set to the Saute feature.  Allow the oil to heat.

Add the rice and cook, stirring constantly until it's fragrant and golden brown.

Add the onion and cook until slightly softened.  

Add the chicken broth, garlic powder, tomato sauce, taco seasoning, cumin, corn, and salt.  Stir to combine.  

Place the lid on your instant pot, set the valve to Sealing and process on Manual for 6 minutes.  Once the 6 minutes is done, allow the pot to naturally release for 15 minutes.  

Release the remaining steam and fluff with a fork.  Serve with your favorite Mexican dishes.

Breakfast, Lunch, or Dinner Egg Casserole

 

This recipe is SO easy to whip up and you probably have all or most of the ingredients already on hand.  We love this dish for any meal, not just breakfast.  It's a go-to lunch for us many days and a great way to use up those farm fresh eggs.

1 pound of sausage, browned

1 stick butter

10 eggs

1/2 cup flour

1 tsp. baking powder

1 tsp. salt

pepper to taste

2 cups cottage cheese

2 cups your favorite shredded cheese

Optional: 

Extra add-ins of your choice: diced bell pepper, small diced onion, 8oz can chopped green chilies, etc.

Preheat your oven to 350 degrees.

In a large cast iron skillet, brown the sausage (and peppers and onions if using) and remove from heat.  Add the stick of butter and allow it to melt while the skillet cools down.  Set aside.

In a medium mixing bowl, whisk the eggs.

Add the flour, baking powder, salt and pepper.  Combine well.

Gently stir in the cottage cheese and shredded cheese.

Pour the egg mixture into the cooled skillet and stir to combine with the sausage and butter.

Place the skillet in the preheated oven and bake for 45 minutes or until golden brown and set in the middle.  

Roasted Pork Tenderloin

Oh my goodness this roasted pork is SO full of flavor!  Every once in a while Costco will put their pork tenderloins on sale and when they do, we stock up.  It's always fun to find new ways to use it up and this recipe knocks it out of the park.

 1 pork tenderloin, 7-8lbs.

1 stick of butter, softened

2 tsp. dried rosemary

2 tsp. salt

1 head of garlic, minced

2 cups chicken broth

2 tablespoons cornstarch

1/2 cup milk

Preheat your oven to 325 degrees.

In a large cast iron skillet, heat a few tablespoons of olive oil until hot, but not smoking.  Sear the pork roast on all sides, 5-6 minutes or until a nice golden crust forms.

While the roast is searing, combine the butter, rosemary, salt, and garlic.

Once the roast is seared, spread the butter all over the top and sides of the pork and add the chicken broth to the bottom of the skillet.

Place the skillet in the oven and roast for 1 hour or until a meat thermometer reads an internal temp of 145 degrees.

Once the pork is finished, remove it from the skillet and place it on a plate tented with foil to rest.  While the pork is resting, add 2 tablespoons of cornstarch and half a cup of milk to a small bowl and combine until no lumps remain.  Place the skillet full of pork drippings over medium heat.  Pour the cornstarch mixture through a strainer into the skillet.  Whisk constantly until a nice thick gravy forms.

Serve the pork and gravy with your favorite mashed potatoes.

Taco Seasoning Packet

 

Taco Salad night and Nacho Night are two of my family's favorite nights.  We seem to go through a lot of taco seasoning!  There are so many unnecessary ingredients in commercial taco seasoning, I decided to play around and found that we LOVE this recipe.  It's super simple and you probably have everything you need.  I also love that it's for one pound of ground meat so I can make it fresh.  If you're making more than one pound of meat, just double or triple all of the ingredients.

1 tablespoon chili powder

1 tablespoon dried minced onion

1 tsp. cumin

1 tsp. garlic powder

1 tsp. smoked paprika

1 tsp. onion powder

1/2 tsp. salt

Brown and crumble your meat in a skillet.  Combine all seasonings in a small bowl. 

Once the meat has cooked through, sprinkle the seasonings over the meat.  Add one cup of water per pound of meat.  Simmer 5-10 minutes or until the sauce is the consistency you like.

Peanut Butter Cheerio Bars

 

Lately I've been making a pan of these on Saturday's to have for breakfast for the week ahead.  The kids love them and will usually have them with a side of yogurt and piece of fruit.  They're only three ingredients and SUPER quick and easy to make.

8 cups Cheerios

1 cup peanut butter

1 cup honey

In a large glass measuring cup (I use my 4 cup measuring cup) add the peanut butter and honey.  Microwave for 30 seconds, stir, and microwave an additional 30 seconds.  Mix well to combine.

In a large mixing bowl add 8 cups of Cheerios.  Pour the peanut butter/honey mixture over top and mix well to combine.

Spray a 9x13 baking dish with non-stick spray, place the cheerio mixture into the baking dish and press into the bottom of the pan.  Cover and refrigerate for one hour or until set.  Slice into bars.  Keep refrigerated.

Leftover Turkey Salad Spread

 

Honestly, the reason we buy a whole huge turkey for Thanksgiving is for the leftovers.  Cold turkey for a midnight snack, yes please.  Turkey and noodles, absolutely.  But this turkey salad spread is what my husband absolutely goes crazy over.  His grandma always made it the week after Thanksgiving and it is something we all crave and look forward to.  The consistency isn't what you expect when think of turkey or chicken salad.  It's a spread.  It's delicious on your favorite bread or crackers.  It would also be amazing with a thin slice of tomato and some thin sliced red onion.  For us, we prefer it alone on a leftover roll.

Leftover Thanksgiving turkey, dark and/or white meat, we usually use white

Mayonnaise

Dill Pickles

Salt and Pepper

Fill a food processor with as much turkey as you desire.

Add a couple dollops of mayonnaise.

Cut 3-4 dill pickles into 1 inch chunks and throw them in along with a sprinkle of salt and pepper.

Pulse your food processor to get everything started and then turn it on high.  Scrape the sides of the bowl occasionally until it's a smooth, paste consistency.  I usually have to add a bit more mayonnaise and salt and pepper and just taste as I go until it's how we like it.

Serve on your favorite bread, cracker, or rolls.  Keep refrigerated.  

Stuffing Balls

 

Another favorite for our Thanksgiving table is the super easy and yummy Stuffing Ball appetizer!  These were my favorite when I was a kid!

1 6oz box Stove Top Stuffing, chicken flavor

1 egg, beaten

1/3 cup butter, melted

3/4 cup water

1 cup swiss cheese, shredded

Preheat your oven to 350 degrees.  Line a baking sheet with parchment paper.

In a medium mixing bowl combine the egg, butter, and water.  Stir in the stuffing mix and cheese.

Form the mixture into bite size balls and place on the parchment lined baking sheet 1 inch apart.  

Bake for 8 minutes, flip them over, and bake 8 more minutes.