Countdown to 2015: Reader Faves/Most Popular

Today is Day 6 of Fantastical Sharing's Countdown to 2015 Recipe Roundup!  Today's theme is Reader Faves/Most Popular.  Each day this week I will be posting my favorite recipes based on the categories above.  You can find other blogger’s favorite recipes they posted by clicking here.

Today I picked 5 of my most popular/reader favorite recipes that I posted this year including:

Chocolate Peanut Butter Rice Krispie Brownies

Creamy Cranberry Salad

Sausage, Egg and Biscuit Bake ...with bacon

Radish and Cucumber Salad

Magic Perrier (Cotton Candy Flavored Fizzy Water)

Li’l Slice of Heaven Cornbread (aka: bacon jalapeno cornbread)

Copycat Little Caesars Crazy Bread

#1,417: Eggnog Quick Bread

Still trying to use up the leftover eggnog, so I decided to make this recipe since it used so much of the eggnog in the mix.  It actually only calls for one cup of eggnog, but a lot of the reviewers said to up the amount to 2 cups.  Although I think this is a great bread, my kids did not.  They thought it was too eggnog-y.  :(  I liked it though.  Although this took FOREVER to cook (I think I finally pulled it out after 80 minutes!) and the edges got very well done (I even covered them with foil part way though).  Next time I would make this in two loaf pans instead to help it cook a little faster.

2 eggs, beaten

1 cup eggnog (I used 2 cups)

2 teaspoons rum flavored extract (I omitted)

I also added 1 box of sugar free instant vanilla pudding mix

1 cup white sugar

1 teaspoon vanilla extract

1/2 cup butter, softened

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.

Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.

Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.

Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

#1,416: Haricots Verts with Roasted Shallots

I still had some leftover hericot verts in my fridge so I needed one more recipe to try to use up these delicious little beans.  I pretty much love any veggie roasted in olive oil, so I was happy to try this roasted shallot hericot vert recipe.  Shallots are one ingredient that I do not use often, and have never eaten them roasted, so I was excited to try this.

I think I need to start buying shallots more often.  These were delicious roasted, and I loved them with the green beans!  Great recipe! 

2 lbs. haricots verts or slender green beans, washed and trimmed
1 lb. shallots, peeled and cut lengthwise to the root end 
6 Tablespoons olive oil, divided 
salt and freshly ground pepper, to taste

Preheat the oven to 450 degrees. Lightly spray a cooking sheet with Pam or other nonstick spray.

In a medium bowl, toss the shallots with 2 Tablespoons of the olive oil, salt, and pepper. Spread the seasoned onions evenly over the prepared cookie sheet. Roast until golden and tender, stirring about every 8 minutes, about 18-20 minutes total cooking time.

Meanwhile, bring a large pot of salted water to boil. Blanch the green beans for 3 minutes. Be careful not to overcook. Working quickly, drain in a large colander and then transfer the beans to an ice water bath to stop the cooking process. Drain again and pat dry with paper towels.

In a large sauté pan, heat the remaining 4 Tablespoons of olive oil over medium-high flame. Toss in the roasted shallots and blanched beans, tossing until thoroughly coated with the oil. Stirring frequently, sauté until heated through, about 3 or 4 minutes. Sprinkle with chopped fresh parsley, if desired. Serve hot

#1,415: Club Crackers Meatloaf

I asked Brian what he wanted for dinner tonight and he told me he wanted meatloaf.  Since he wasn't specific enough about which meatloaf recipe he wanted, he left tonight's dinner open for me to try a new recipe.  This recipe is called "the best meatloaf ever," however I think everyone thinks their recipe is the BEST ever.  I'm changing the name of this one to "club crackers" meatloaf since that's the main binding agent in this recipe....and "best meatloaf" doesn't help me remember which recipe/meatloaf I'm looking for.

My family really enjoyed this meatloaf.  Although Brian thought some of my crackers weren't crushed enough...everyone is a critic!  This made a big meatloaf for our family so we ate it two nights in a row.  I'd say that's a win if everyone will eat it not only once, but twice!

1 1/2 lb Ground Beef (I used ground turkey)
2 eggs
1 1/2 packs of club crackers
1/3 cup Brown Sugar 
3/4 cup Ketchup
Lawrys Seasoning Salt (to taste)
Salt (to taste)
Pepper (to taste)

For Sauce
2/3 Cup Ketchup
1/4 Cup Brown Sugar
1 Teaspoon Apple Cider Vinegar

Preheat oven to 350 degrees.  In a large bowl put your ground beef, all your crackers crushed by hand, brown sugar and seasoning (for salt pepper and seasoning I would add a dash or sprinkle).  Then add in your ketchup and your eggs.   Then mix well by hand. Pack well in your meatloaf pan and place in oven for approx. 45 minutes or so. 

While the meatloaf is cooking you can make your sauce.  Mix the Ketchup, brown sugar and apple cider vinegar.  You will spread this on top the last 10 minutes of cooking.

#1,414: Quinoa and Vegetable Soup

I originally set out to make a different quinoa soup recipe, but then realized I was out of one of the main ingredients.  So I ran to google to search for a different soup recipe instead.  I was already mid-recipe so this recipe seemed like the perfect one to continue making, since the start of the recipe was the same.  Although I think this is lacking a little bit with the seasoning, I really am enjoying eating this.  I like the slight nuttiness from the quinoa and texture it gives this soup.  Although it absorbs A LOT of the liquid so there isn't a ton of broth in this soup.  (I'm ok with that though!)  

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1/2 cup diced carrot
1/2 cup chopped celery
2 tablespoons dried parsley
1 teaspoon dried basil
1 bay leaf
1 pinch dried thyme
2 (32 ounce) cartons chicken broth
1 (28 ounce) can crushed tomatoes (I used 14 oz of petite diced)
2 cups shredded cabbage (I omitted)
1 (15 ounce) can light red kidney beans, drained (I omitted)
1/2 cup quinoa, uncooked

Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.

Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

Countdown to 2015: Desserts

Today is Day 5 of Fantastical Sharing's Countdown to 2015 Recipe Roundup!  Today's theme is Desserts.  Each day this week I will be posting my favorite recipes based on the categories above.  You can find other blogger’s favorite recipes they posted by clicking here.

Today I picked 5 of my most popular/favorite Dessert recipes that I posted this year including:

RoloStuffed Ritz Crackers
Slow-Cooker Chocolate Lava Cake
Strawberry Cheesecake Salad
Chewy Coconut Bars
M and M and KitKat Chocolate Cake

Countdown to 2015: Snacks and Appetizers

Today is Day 4 of Fantastical Sharing's Countdown to 2015 Recipe Roundup!  Today's theme is Snacks and Appetizers.  Each day this week I will be posting my favorite recipes based on the categories above.  You can find other blogger’s favorite recipes they posted by clicking here.

Today I picked 4 of my most popular/favorite Snack and Appetizer recipes that I posted this year including:

CornCrisps
Corn Dip
Spicy Ranch Ritz Crackers and
Guacamole with Pomegranate Arils

#1,413: Banana Eggnog Bread

This recipe has been sitting on one of my Pinterest boards for quite a while, and I knew if I didn't make it this week, it was going to continue to sit on my board until next Christmas.  So, I ran to the store and grabbed some eggnog, and put those soft bananas on my counter to good use!  Personally, I would have loved to add some walnuts to this banana bread, but it would have eliminated two of my kids from eating it.  I also wanted to add some chocolate chips, but decided I probably don't need to add chocolate chips to every recipe I make.  :)

As you can see from the photo above, I slightly overcooked this.  At 50 minutes, I could tell it was still raw in the middle.  Then I forgot about it!  I think I cooked it for about 1 hr 10 min....too long based on the color of the outside of the bread.  :)  LOL  Whatever...as long as it tastes good right?!!? I loved this.  It's slightly sweet and offsets the banana flavor a little.  Allison loved this too.  The other two littles currently won't even try it.  They are both in grumpy moods though, so I'll try again tomorrow at breakfast! 

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup eggnog
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg, divided
1/4 teaspoon salt
1/8 teaspoon baking soda

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas, eggnog and vanilla. In another bowl, whisk flour, baking powder, 1/4 teaspoon nutmeg, salt and baking soda; gradually beat into banana mixture.

Transfer to a greased 9x5-in. loaf pan; sprinkle with remaining nutmeg. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 1 loaf (16 slices).

#1,412: Crockpot Mexican Quinoa with Butternut Squash

Since starting on FoodFuels, I greatly limited the amount of carbs I consumed over the last six months, and plan to re-start back on my plan as soon as the holidays are done.  One carb that I rarely eat anymore, but do enjoy is quinoa.  So I figured I would take the time time week to make a quinoa recipe for lunch or dinner.  This recipe was super appealing to me because of the addition of the butternut squash as well.  I've been dying to make one of my squash that I got from my garden this summer.

Sadly, I hated this recipe.  There is WAY too much enchilada sauce in this recipe and I cut in down in half AND upped the amount of chicken broth to dilute it even more.  All you taste is the enchilada sauce.  I sadly dumped the entire batch...there goes my saved garden butternut squash!  :(  Big sad face.  Oh well...not every recipe I try/make, I like.  Sigh.... 

1 and 1/2 pounds (~4 cups) butternut squash

1 cup frozen corn
1 can (15.25 ounces) black beans
1 cup uncooked quinoa, rinsed
1 teaspoon minced garlic
1 can (14.5 ounces) fire-roasted petite diced tomatoes (I did not use fire-roasted)
1 small jalapeno, diced
2 cans (19 ounces each) red enchilada sauce (I used ONE can)
1 cup vegetable or chicken broth (I used about 4 cups…I thought it really needed to cut down on the amount of enchilada sauce)
1 packet (1.25 ounces) taco seasoning (I used ½ of a packet)

Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro

Spray your slow cooker with nonstick spray. 

Peel and de-seed the butternut squash. Cut it into cubes and place in the slow cooker.

Add in the corn, drained and rinsed black beans, rinsed quinoa, minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno, the 2 cans of enchilada sauce, the vegetable or chicken broth, and the packet of taco seasoning.  Give everything a really good stir, cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.

Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.

Season with any additional spices and/or salt and pepper if desired.

Top bowls with optional toppings - some shredded cheese, fresh lime juice, sour cream, and cilantro is what we love

#1,411: 7-Layer Dip Salad

One of my brother's favorite appetizers is a 7-layer dip.  He's not a big veggie eater, but he just might love this recipe since it incorporates all of the same ingredients and flavors.  I made this to eat in lettuce cups and then as a salad, and I can say that this tastes much better served in little lettuce cups.  (Not sure why, but I enjoyed it more).  

Wash and dry romaine lettuce leaves/cups.  Fill each lettuce cup with your desired toppings/ingredients from the list below (or your favorite 7-layer dip ingredients):

refried beans 
ready-made guacamole or avocado
sour cream 
canned beans, rinsed and drained; pinto and/or black
shredded cheese
chopped tomatoes
diced bell pepper
sliced green onion or diced red onion
sliced black olives
minced cilantro

I ended up using almost all of the ingredients listed above, mainly because I had them on hand and I enjoy pretty much everything on that list.  :) 

#1,410: Chilled Mocha Eggnog

Leftover eggnog requires a new recipe or two to use it up!  So when I came across this mocha eggnog, I was super excited to try it.  To be honest, the mocha/coffee flavor barely came through in this recipe, so if you are loving and wanting a strong coffee flavor, this isn't the recipe for you.  If however, you just love eggnog and want another recipe to make with it, then I'd give this one a try. 

1-1/2 teaspoons instant coffee granules
1 tablespoon hot water
4 cups eggnog
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon

In a pitcher, dissolve coffee in water. Add the eggnog, brown sugar and cinnamon; whisk until sugar is dissolved. Chill.


Yield: 4 Servings

#1,409: Almond Hericot Verts

I had some hericot verts in my fridge so I went to pinterest to find a paleo/healthy recipe to use them up.  I came across this recipe and was eager to try it.  I LOVED this super simple green bean recipe, and will probably make it again tomorrow night for dinner again.  

1 lb French-Style Green Beans
1/8 cup Almonds, sliced
2 Tbsp Unsalted Butter

Rinse green beans in a colander. Pour green beans into a pot filled with 3–4 cups of water. Bring to a boil, and allow to boil for 5–6 minutes. Once green beans are tender, remove from heat and strain from water.

Melt pasture butter in a small saucepan. Add in almonds once melted, and cook over medium-low heat for 3–4 minutes.

Add the green beans to the sauce pan, and toss to evenly distribute butter and almonds.

#1,408: Chocolate Fudge Yogurt Cookies

These cookies have the potential of being REALLY rich and chocolaty!  I cut down the amount of cocoa powder by half, and then I totally forgot to add in the chocolate chips.  :(  Bummer.  But, it really didn't need it.  If anything, the chocolate chips would have made it more sinful and rich, but overall, these are still really, really good.  The kids loved these, and I told them they can eat them for breakfast tomorrow...which they were excited to hear.  :)   These are a little dense and not the prettiest of cookies, but my crew liked them, so that's all that really matters to me.  

1 egg
1 and ½ cup powdered sugar
1 and ¼ cup greek yogurt, you can add a little more if you feel the dough is too thick
1 and ½ cup flour
1 cup unsweetened cocoa powder (I used ½ cup)
1 tsp baking powder
1 tsp vanilla powder or extract
A pinch of salt
1 cup chocolate chips (I omitted…because I forgot to add it!)
2 teaspoons sea salt

Preheat oven to 180C (350F). Line an oven tray with parchment paper.

Whisk the egg and sugar together until smooth.

Mix flour, cocoa powder, baking powder, vanilla powder and salt (not the sea salt) in a separate bowl. Add it in the egg mixture gradually and stir with a spatula well.

If the dough gets too thick to stir, add a little extra Greek yogurt and combine it with the dough well.

Fold in chocolate chips. Drop batter in the tray with the help of two teaspoons and bake for 10 minutes.

Transfer them on a wire rack right after you remove them from oven, sprinkle sea salt on each. You can keep these 5-7 days in an airtight container.

Countdown to 2015: Main Dishes

Today is Day 3 of Fantastical Sharing's Countdown to 2015 Recipe Roundup!  Today's theme is Main Dishes.  Each day this week I will be posting my favorite recipes based on the categories above.  You can find other blogger’s favorite recipes they posted by clicking here. 

Today I picked 8 of my most popular/favorite Main Dish recipes that I posted this year including: 

Taco Fries
Homemade Chicken and Dumplings
BBQ Pork Tamales
Pizza Balls
Braided Pizza Calzones
Green Fajita Chicken
Paleo Burgers with Caramelized Balsamic Onions andAvocado 

Meatball Calzones

#1,407: Tangy Green Bean Salad with Walnuts

Quick poll here....do you cut the ends of heri cot verts??  I typically do not (I like that I don't have to), but I hate the little stringy ends when I eat it.  I think I need to start cutting them off!  

Regardless of how you prep your beans, this was a really simple side dish that I was able to throw together fairly quickly.  No one else in my family would eat this with me of course, but I enjoyed this.  The original recipe says it tastes best if you let the flavors meld, but I personally preferred this fresh and still warm.  

1 pound of fresh green beans, ends snipped and cut in half or thirds
1/4 – 1/2 cup red onion, finely chopped
1 cup crispy walnuts, chopped

Dressing

2 tbsp. macadamia nut oil 2 tbsp. olive oil
4 tbsp. brown mustard or dijon mustard
4 tbsp. balsamic vinegar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. sea salt
1/4 tsp. fresh ground black pepper

Wash and snip your green beans. Cut them into halves or thirds, depending on the size of the bean. Steam your green beans until tender. Cook time will vary, but should be anywhere from 5-10 minutes. You want them to be tender, but not mushy.  While they are steaming, prepare an ice bath in a separate bowl.

Remove the green beans from the heat and place in the ice bath to stop them from cooking further. 4. In a large bowl, whisk together the dressing ingredients. Add your chopped red onion and stir.

Remove the green beans from the water bath and drain. Add the cooked green beans to the bowl with the dressing and toss until they are coated in the dressing. If you are serving right away, you can sprinkle the chopped walnuts in at this time.  If you are serving at a later time, don’t add the walnuts until you’re closer to serving.

This salad tastes best after it has had time for the flavors to develop. I also find that it tastes best at room temperature, rather than right out of the fridge.

#1,406: Herbed Skillet Chicken

Well this recipe was a HUGE hit with my family.  I wasn't sure they were going to enjoy the chicken being pan seared/cooked, but the flavors were great, the chicken was moist, and everyone happily ate this.  It was such a simple recipe too!!

5 boneless, skinless chicken breasts
garlic salt
Herbes de Provence
4 TBSP olive or coconut oil
2 cups vegetable or chicken broth 

Heat oil in a large skillet over medium-high heat, and sprinkle both sides of chicken with garlic salt and Herbes de Provence. Place in skillet and quickly brown both sides of chicken. Carefully pour in the vegetable broth, reduce heat to low, cover and cook about 15 minutes, until juices run clear from chicken. 

#1,405: Candy Cane Punch

My kids loved eating the ice cream in this recipe, but all three thought it was too "spicy."  I personally enjoyed it though, although I did think it was a little sweet.  I don't know if it really needed the strawberry jelly added to it or not, since it probably would have been just as good (to me anyway) but putting peppermint ice cream in a glass and just adding some Sprite to it.  IF I make this again, that's probably what I would do.  I liked it, but it wasn't a hit with my crew. 

2 jars (10 ounces each) strawberry jelly
2 liters lemon-lime soda, divided
2 quarts peppermint stick ice cream
Miniature candy canes, optional

In a large saucepan, melt jelly with 2 cups soda. Chill the jelly mixture and remaining soda. Just before serving, place 6 cups ice cream in a punch bowl. Gently stir in jelly mixture. Add remaining soda. Add remaining ice cream by scoopfuls. Garnish with candy canes if desired. Yield: 3-1/2 quarts.

#1,404: Loaded M&M Oreo Cookie Bars

As you can see from the photo above, this was greatly undercooked!  I overcooked this (based on the recipe instructions) by about 10 minutes and it was obviously still super underdone.  Not sure what happened, but since it was just for our family, it wasn't a big deal.  If I was serving this to others though, I would have been disappointed. I ran out of Oreos so I added some chopped pretzels instead.  I LOVED it in there, but the pretzels = Brian not eating this.  :(  A great recipe, but it needs to be cooked more...at least in my oven it did!

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
18 Oreo Cookies, coarsely chopped or about 2 heaping cups of coarsely chopped add-ins including leftover cookies, graham crackers, chocolate-covered pretzels, etc.
1/2 cup M and M's

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.  Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined, don't over mix. Stir in the Oreos.

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Evenly sprinkle the M and Ms over the top, lightly pressing them down with your finger or a spatula.

Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center (if you can find a bare patch to test) should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

#1,403: Funfetti Buttermilk Pancakes

Look at how cute and fluffy those pancakes look!  I will admit, I'm an instant pancake mix kind of girl.  I typically don't like "real" pancakes with eggs in it because I can always taste the eggs and think it's over powering...plus the "just add water" kind is so much easier!  But since it was Christmas Morning, I knew I had to attempt something more homemade for my crew.  I was hoping the sprinkles in this would make it a little more fun.  Well not only were these cute, but they were SOOOO good.  I will definitely be making this recipe again...soon!  
Personally, we ate a few of these with the added glaze, but it really didn't need it.  Matthew dipped his in syrup, but the rest of us just added a little bit of butter on top.  So good. 

6 Tablespoons unsalted butter, melted and slightly cooled (plus more butter for greasing)

2 and 1/4 cups all-purpose flour

1/3 cup granulated sugar

1 and 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

2 cups buttermilk

2 teaspoons vanilla extract

1/4 teaspoon almond extract (or to taste)

2/3 cup rainbow sprinkles (not nonpareils)

Glaze:
1/2 cup confectioners' sugar, sifted

1/2 teaspoon vanilla extract

2 Tablespoons heavy cream or milk

extra rainbow sprinkles for serving

Melt the 6 Tablespoons of butter first. Set aside to slightly cool. You absolutely do not want it piping hot.

In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.

In another large bowl, whisk the eggs, buttermilk, vanilla and almond extracts together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very very gently, fold in the rainbow sprinkles using a rubber spatula or wooden spoon. Taste the batter. If you want to add more almond (or vanilla) extract, go ahead.

Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Quickly whisk the glaze ingredients together in a medium bowl until smooth. Start with 2 Tablespoons of cream/milk and add 1 more to thin out, if necessary.

Serve pancakes immediately with glaze and extra sprinkles on top.

#1,402: Coffee Ice Caps

This may not be the absolute healthiest, or best coffee recipe out there, but I sure enjoyed it immensely!  I used instant espresso since that's what I had on hand.  I thought it was great and would definitely make this again...although I'll probably use unsweetened chocolate almond milk next time instead of skim milk and cut way down on the sugar too...that's just my preferences though.  :) 

2 cups of milk 

2 tsp instant coffee

1 tsp vanilla

8 tsp sugar

12-15 ice cubes

Place all the ingredients in a blender and blitz till the ice has crushed.

Serve up chilled.  Serves 2. 

#1,401: Warm Fruit Compote

I was a little leery about making this recipe because it had so many different canned fruits included (some of which I am not fans of...ie mandarin oranges!), but I knew it would be easy to make and most likely my kids would probably eat it.  I was right!  One of my kids in particular loved this recipe and enjoyed it for several meals afterwards both warm and cold from the fridge.  It is a great way to use up any canned fruits you have taking up space in your pantry.  Below is the original recipe that I found/made, but I only used pineapple tidbits, cherry pie filling, and a can of mixed fruit (with the grapes picked out) along with the sugar and spices and made it in an 8x8 pan instead.  Such a simple, easy breakfast to make!

1 can Pineapple Chunks

1 can Pineapple Tidbits
1 can Peach Slices
1 can Fruit Cocktail
1 can Mandarin Oranges
1 can Cherry Pie Filling
1/4 cup brown sugar
1/2-1 tsp cinnamon
1/4-1/2 tsp allspice

Drain the fruit (except for pie filling) and add fruit to 13 x 9 inch baking dish. Stir to combine.

Pour Cherry Pie filling over fruit and spread evenly. Sprinkle brown sugar over pie filling.

Sprinkle spices over sugar.  Bake at 350 degrees for 35-40 minutes. Remove from oven and gently stir.

#1,400: Pomosa (Pomegranate Mimosa)

Merry Christmas...and happy 1400th recipe tried/reviewed/posted!!  I made this recipe (to pretty much drink by myself!) on Christmas Morning.  You can make this as strong or as sweet as you like depending upon how much pomegranate juice you add.  I added more pomegranate juice because I like mine tasting a little less alcohol-y.  :)  Delicious...and a great breakfast drink!

2 ounces of chilled pomegrante juice
Champagne, chilled

For each drink, pour about 2 ounces of chilled pomegranate juice into a champagne flute and fill rest of the way up with chilled champagne.

#1,399: 5-Ingredients Pear Pomegranate Salsa

This was one of the easiest, healthiest, and delicious appetizers I've thrown together in quite a while.  I literally was able to make this in five minutes from start to finish.  I got great feedback on this appetizer at Christmas Eve and was asked to make it again over New Years.  I'm more than happy to oblige!  This was great with both almond crackers and regular tortilla chips.  

2 fresh pears (any kind), cored and diced
1 fresh pomegranate, seeded
half a red onion, diced
1/2 cup chopped fresh cilantro leaves
juice of half a lime

Toss all ingredients together until combined. Season to taste with salt and pepper. Serve immediately, or store in a sealed container for up to 2 days.

Serve with tortilla chips, carrot sticks, almond crackers, etc.

Countdown to 2015: Crockpot Recipes

Today is Day 2 of Fantastical Sharing's Countdown to 2015 Recipe Roundup!  Today's theme is Crockpot Recipes.  Each day this week I will be posting my favorite recipes based on the categories above.  You can find other blogger’s favorite recipes they posted by clicking here. 

Today I picked 6 of my most popular/favorite crockpot recipes that I posted this year including:

Lentil butternut squash curry

Easy Slow Cooker Pulled Pork

Crockpot Pork Chops

Crockpot Meatballs

Easy Slow Cook Korean Beef and

Spicy Barbecue Pulled Chicken

Countdown to 2015: Favorite Breakfasts

This year I will be participating in Fantastical Sharing’s Best of Recipe roundup.  Each day this week I will be posting my favorite recipes based on the categories above.  You can find other blogger’s favorite recipes they posted by clicking here.

Today is all about the best breakfast recipes of 2014. I picked 4 of my most popular breakfast recipes that I posted this year including:

Sausage and Cheese Crescent Squares

Cookie Dough Greek Yogurt

Cinnamon Roll French Toast Casserole and

Paleo Banana Chocolate Shake

#1,398: Homemade Antipasto Salad

Disclaimer: This fantastic photo is NOT mine.  I cannot find the picture I took anywhere!  This photo is from of Taste of Home.

My family is known for making the pasta salad that has salad supreme (and a lot of it!!) in the dressing mixed with Italian salad dressing.  It's not my favorite salad that my mom makes (shhh...don't tell her), BUT although I liked this pasta salad better, I thought it lacked a lot of flavor and seasoning.  I loved the dressing but it needed something more.  Like maybe a little bit of salad supreme or seasoned salt or something!  I would make this again though...but continue to work on the spices and seasonings.

The original recipe states that the amounts/quantities below is for FIFTY servings, so adjust accordingly!!!

2 packages (1 pound each) spiral pasta
4 cups chopped green peppers
4 cups chopped seeded tomatoes (I used canned petite diced tomatoes b/c I was lazy)
3 cups chopped onions
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned (I omitted)
1/2 pound provolone cheese, cubed (I used shredded parmesan)
1 cup pitted ripe olives, halved

DRESSING:
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1-1/2 cups olive oil

Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.

Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight. Yield: 50 (3/4-cup) servings.