#1,689: Red and green couscous

This is an addicting healthy main or side dish!  I love the colors and the texture of this recipe, although I do think it lacks a little flavor.  I cut this recipe out of a recent magazine (Rachael Ray maybe?!?!), and it is so simple to throw together.  

Literally this is the recipe that I cut out:
"Stir pomegranate arils, pistachios, orange zest and chopped parsley into cooked couscous." 

So you can pretty much adapt the amounts of this recipe to whatever ingredients you have and/or like the best.  I made my couscous in chicken broth (instead of water) to give it a little flavor.  Personally, I think this could use a little olive oil for more flavor and some parmesan cheese would probably be good too.  But this sure isn't stopping me from eating this!

#1,688: Sour Cream Coffee Cake

This recipe has been posted on one of my pinterest boards forever!  I made this for the kids to eat for breakfast, and they all loved it.  I had to cut them off at seconds.  Then I went upstairs to take a nap and when I came down Brian asked what I put in it to make it so addicting.  :)  Brian and the kids totally devoured this yumminess.  I'd say I would definitely make this again!

2 cups flour (I used 1 c whole wheat, and 1 c all purpose)

1 tsp. baking powder

1/2 tsp. baking soda

1-1/2 cups granulated sugar

3/4 cup butter or margarine, softened

1 tsp. vanilla

2 eggs

1 cup Sour Cream

1 cup chopped Pecans (I omitted)

1/3 cup packed brown sugar

1-1/2 tsp. ground cinnamon

Heat oven to 350°F.

Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.

Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.

Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

#1,687: Meatballs with Tangy Cilantro-Chive Sauce

Look at that bright green color!  I wasn't sure I was going to like this as much as I did, but it is quite good.  The lemon is a tiny bit overpowering in this dish, but I ate it, so I must have gotten past that fact pretty quickly.  :)  I don't know if I would serve this to guests, but for me personally, I would eat this again.  

2 pounds ground lamb (I used ground turkey)

¼ cup finely minced green onion (green portions only)

2 teaspoons cardamom (I used cinnamon and nutmeg)

2 teaspoons cumin

 1 teaspoon ground ginger

1 teaspoon salt

zest from 2 lemons ( about 1 tablespoon)

¼ cup chives, roughly chopped (1 small bunch)

1 cup cilantro, roughly chopped and packed (1 bunch)

Juice from ½ lemon (about 2 tablespoons)

½ cup butter or ghee, melted (I used olive oil)

Preheat oven to 375 degrees.

For the meatballs: Combine the ground meat, green onions, cardamom, cumin, ginger, salt and lemon zest in a medium bowl and mix your hands until well combined. Form into approximately 25-30 meatballs, about 1-1 ½ inches in diameter each. Bake for 20-25 minutes.

While the meatballs bake, prepare the sauce: Combine the chives, cilantro, lemon juice and butter/ghee in a blender or food processor and process until smooth, about 1 minute.

#1,686: Cranberry Fool

I made a brussel sprout salad to take to my inlaws for Thanksgiving, but I wanted to try something else a little more "Thankgiving-ish" to bring as well.  This recipe looked super simple (and has been on a pinterest board for two years now), so it was time to try it (whether we like it or not!) and remove it.

I asked my kids to come try this and they all very reluctantly gave it a try.  Much to my (and their) surprise, they all loved this.  Each of them had at least seconds during lunch!  So, so simple and really, really good.  

1 can (14 ounces) whole-berry cranberry sauce

1 teaspoon grated orange peel

1/4 teaspoon ground allspice

1 cup heavy whipping cream, whipped (I used a 8 oz container of lite cool whip)

Additional grated orange peel, optional

Fresh mint, optional

In a large bowl, combine the cranberry sauce, orange peel and allspice. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until serving. Garnish with orange peel and mint if desired. Yield: 4 servings.

#1,685: Warm Cranberry Wassail

I pinned this recipe three years ago, and wanted to bump another long standing recipe off one of my pinterest boards.  And since it's Thanksgiving weekend, I figured this warm cranberry drink would be a good one to try on my kids.  Unfortunately, they did not enjoy it...but it could be partially because I omitted the sugar (on purpose!).  They certainly don't need extra sugar!  I personally thought this was a tad tart, but I really enjoyed it.  It's a nice, comforting warm drink to sit on the couch and watch a movie or look at the tree.  

1 64-ounce bottle Cranberry Juice Cocktail (I used lite juice)

2 1/2 cups apple juice (I used apple cider) 

1/4 cup sugar, optional

3 3-inch cinnamon sticks

1 teaspoon whole allspice

1/2 teaspoon ground nutmeg

Orange slices, garnish

Whole cloves, garnish

Combine all ingredients, except garnishes, in a large saucepan. Heat to boiling, reduce heat and simmer 10 minutes. Strain punch to remove spices. Place in a heat proof punch bowl. Garnish with orange slices studded with cloves.

Makes 14 6-ounce servings.

#1,684: Fresh Cranberry Salad

I honestly wasn't sure I was going to like this recipe, but I actually loved it!  It is so fresh and light, but the pecans give it a nice crunch.  I would definitely make this again, and although this isn't the prettiest thing I've ever eaten, it was so simple to throw together in the food processor.  

2 cups fresh cranberries

1 cup fresh pineapple

1 apple

½ cup canned mandarin oranges or 1 orange (I omitted)

⅓ cup honey, warmed to make pourable (I didn't warm mine and added it to the food processor)

1 cup pecans

Cut up pineapple and apple in large chunks and place in food processor.  Add cranberries and pulse several times until evenly chopped.

Add mandarin oranges and pulse a couple more times. Add pecans and pulse.  Transfer to a bowl.

Pour honey over salad and stir together.

#1,683: Homemade Ranch Dressing

I had a few healthier recipes pinned for my kids to try and I wanted to make something for them on this day off of school.  My kids love ranch but I hate that it's so full of fat and preservatives (and general crap!).  So I thought I'd give this recipe a try.  My ranch loving 6 year old ate it, but didn't love it, but the other 2 actually ate it.  And my 3 year old super picky eater, actually ate his carrots tonight dipped in the ranch.  Uh, I'd say that was a huge win!  It's a little greener in color thanks to the seasonings, but it didn't stop my crew for eating it.  

1/3 cup mayonnaise (organic store bought or homemade)
1/3 cup sour cream
1/4 cup buttermilk (or 3 tbsp milk + 1 tbsp white vinegar – mix together and let sit for 5 minutes)
2 tsp minced fresh parsley
2 tsp minced fresh chives
1 clove minced garlic
1/4 tsp salt

Mix all the ingredients to together in a bowl with a wire whisk or blend in a blender briefly. 

Store in the fridge 7-10 days (potentially longer if your dairy products were especially fresh when used).

#1,682: 3 Ingredient Homemade Crackers

This recipe got some mixed reviews with my crew.  Although they complained about them (they're too crispy, I don't like the cheese...), they still ate them.  So I'd say overall they did like them and this was a successful recipe. But, would I make this particular recipe for them again, probably not.  I also think this would be better with more seasoning and flavor..and maybe some cheese mixed into the dough would make this better too.  So, play with the recipe and make it your own.  

1 cup whole wheat flour, plus more for flouring surface

½ cup + 1-2 Tbsp water

¼ tsp salt

sea salt for topping (optional)

Using your hands, combine flour and ½ cup of water in a medium bowl. Mix well until all the flour has been incorporated. The dough will be stiff, but add additional water 1 Tbsp at a time if the dough is too stiff or if more water is needed to incorporate the flour.

Using a rolling pin, roll the dough out onto the back of a lightly floured 10x15 metal cookie sheet. Roll the dough to each edge and corner of the cookie sheet, rotating and flipping as needed to prevent sticking. Roll the dough as thin as possible for a crunchy cracker, or leave it slightly thicker for a chewier cracker.

Score the dough into desired sized using a pizza cutter or a knife. Prick holes onto each cracker using a fork.

Bake in a preheated oven at 350 F for 10-15 minutes, or until the crackers are medium brown and begin to pull up at the edges.

Remove from the oven. Eat immediately, or the next day. Store in a sealed container.

#1,681: Crispy Potato Wedges

I made steak sandwiches for dinner tonight and wanted something fresh to go with it, so I decided to make this simple roasted potatoes.  My family devoured these super simple potatoes.  I gave it a little more flavor by adding some garlic powder, but this could be adapted to any flavors you like (rosemary would be wonderful, or even just some seasoned salt!). 

4 russet potatoes (I used yukon gold)

2 tsp olive oil

½ - 1 tsp salt

½ - 1 tsp pepper

½ - 1 tsp Italian seasoning
I also added some garlic powder

Preheat oven to 400F.  Scrub potatoes and thoroughly dry.

Cut the potatoes lengthwise, the skinny way. Placing half of the potato cut down down on the cutting board, cut it in half, and then each half in half. Repeat with the other portion of potato. Each potato should yield 8 wedges.

Combine cut potatoes and olive oil in a large bowl and toss well to ensure all the potatoes are thoroughly covered in oil, yet not drenched.

Place them on a cooked sheet, skin side down, and sprinkle liberally with salt, pepper and Italian seasoning.  Bake in the oven for 25-35 minutes, until the tops and sides begin to brown nicely.

#1,680: Cranberry Banana Smoothie

I have some fresh cranberries leftover from a science experiment I did with my kids at school for Thanksgiving, so I had to find some fresh cranberry recipes to use up these sour little gems.  I wanted to make something that hopefully my kids would eat...or in this case, drink.  I found this super simple recipe for a smoothie and figured it would be a good recipe to subject my kids to.  Although they all complained a little bit that I was giving them cranberries (oh the horror!!), there was no smoothie left, and 2 of them asked for seconds.  I'd say this was a pretty successful recipe!  :) 

8 ounces fresh cranberries

2 small banana

1 cup canned, light coconut milk (I used almond milk)

Place all ingredients in a blender and blend until smooth.

#1,679: Pumpkin Crumb Coffee Cake

A day off from school = a day to bake something for my family!  :)  THREE years ago I pinned this recipe to one of my pinterest boards, and if you've been following my posts the last few months you've noticed that I'm trying to get older recipes off my boards!  No sense in pinning a recipe to try and then letting a ton of time go by before trying it.  So since I had a few extra minutes this morning before we leave for my aunt's house for Thanksgiving, I figured I'd whip up these pumpkin crumb coffee cakes, and hopefully also take some with me to share with my family. 

I didn't want to make one large cake, so I made this recipe into 2 smaller loaf pans, and then 12 large muffins (I used my square pampered chef muffin tins).  I wasn't so sure my kids would like this, but they devoured them!  I had to cut them off after 2!  These are a tad dense and a bit dry in my opinion, but that obviously didn't stop me from eating a mini one.  :)  Yep, I'd eat these again!

1 cup all-purpose flour

1/2 cup packed dark brown sugar

Pinch of salt

1 1/2 teaspoons cinnamon

6 tablespoons unsalted butter, cold, cut into pieces

Cake:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cinnamon

2 teaspoons ground ginger

1/2 teaspoon nutmeg

1/3 cup vegetable oil

3/4 cup unsweetened applesauce

1 15-oz. can pumpkin

1 teaspoon vanilla extract

1 1/2 cups sugar

1/2 cup packed dark brown sugar

2 large eggs, at room temperature, lightly beaten

Make topping: In a bowl, stir together flour, brown sugar, salt and cinnamon. Add butter and combine with fingertips until mixture is crumbly. Refrigerate while making batter.

Make cake: Preheat oven to 350ºF. Butter and flour a 9-by-13-inch cake pan. In a small bowl, combine flour, baking powder, baking soda, salt and spices. In a large bowl, whisk together oil, applesauce, pumpkin, vanilla and both sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix. Pour batter into cake pan and spread evenly. Sprinkle with reserved topping.

Bake cake until a toothpick inserted into center comes out clean, 45 to 50 minutes. Allow to cool in pan on a wire rack at least 20 minutes.

#1,678: Cornflake-Coated Baked French Toast

I found this recipe in a recent issue of Taste of Home, and French toast is one meal/recipe that Brian enjoys but I often do not.  I think it’s soggy and mushy and it’s not my favorite thing to eat or make.  So when I saw this recipe, I figured I’d give it a try, and I especially liked that it used a larger/thicker cut of bread (Texas toast) but I could get it at the grocery store and not have to run to a bakery like Panera to get a fresh bread (although that would be good too, don’t get me wrong).  

As you can see from the recipe instructions below, this includes a cinnamon syrup, which is LOADED with sugar (as I know most syrups are), but I decided to give this recipe a try while omitting the cinnamon syrup recipe.  My one downfall to this, I totally forgot to add the cinnamon to the French toast batter!  Oops.  That’s okay though…a needed ingredient, but my family devoured these regardless.

Next time I’ll make sure to add cinnamon to the egg mixture!  This was so simple to make, and it’s probably going to be on the menu next week already too.  J

2 large eggs

1/2 cup 2% milk

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 cup cornflake crumbs

6 slices Texas toast

1/4 cup butter, melted

CINNAMON SYRUP:

2/3 cup sugar

1/3 cup light corn syrup

2 tablespoons water

1/2 teaspoon ground cinnamon

1/3 cup evaporated milk or 2% milk

1-1/2 teaspoons butter

1/4 teaspoon almond extract

Preheat oven to 450°. In a shallow bowl, whisk eggs, milk, salt and vanilla until blended. Place cornflake crumbs in another shallow bowl. Dip both sides of bread in egg mixture, then in cornflake crumbs, patting to help coating adhere.

Place in a greased 15x10x1-in. baking pan. Drizzle with melted butter. Bake 10-12 minutes or until golden brown.

For syrup, in a small saucepan, combine sugar, corn syrup, water and cinnamon; bring to a boil. Cook and stir 2 minutes. Remove from heat. Stir in milk, butter and extract. Serve with French toast. Yield: 6 servings (1 cup syrup).

#1,677: Almond Cheese Spread

I made this recipe to take as an appetizer for Thanksgiving today.  It was super, super simple to make and personally, I think it's good.  It's pretty much a deconstructed cheese ball.  LOL.  Throw it all together in a bowl and mix, and it's a bundle of cheese and nuts.  Yep, I love it.  BUT...the recipe below serves TWO.  So you need to at least quadruple this if you plan to serve it to a group (even a small group).  But all of the ingredients I had/bought were big enough packages that there was plenty of each ingredient leftover to make more.  

I figured I better take a picture of it right away because I'm sure I'll probably forget to take a picture of it arranged on a platter with crackers.  But if not, you may still see an updated photo later.  

Happy Thanksgiving!  

1/2 cup shredded sharp white cheddar cheese (I used Italian blend)

2 tablespoons mayonnaise

1/8 teaspoon onion powder

Dash pepper

Dash Louisiana-style hot sauce

1 green onion, chopped

1 tablespoon sliced almonds

Celery ribs or assorted crackers

In a small bowl, combine the first five ingredients; stir in green onion and almonds. Cover and refrigerate for at least 4 hours. Serve with celery or crackers. 

#1,676: Cinnamon Roll Pie Crust Cookies

After the cookies we made last week with pie crust, I still had 1 pie crust left in the fridge needing to be used up.  So I found this ridiculously easy recipe which was so simple, my 3 year old helped me make it!  The kids loved these and we would definitely make these again!

2 pie crusts made from scratch or ready-to-bake

1/2 cup Sugar

1 1/2 teaspoon cinnamon

6 tablespoons butter, melted

Preheat oven to 450.  Line a baking tray with parchment paper and set aside. 

In a small bowl, mix sugar and cinnamon together.  Set aside.

Roll out one pie crust into a rectangle.  Brush surface with melted butter.  Sprinkle entire surface with a light coating of cinnamon sugar mixture.  Cut rectangle into four equal squares.  Roll up one square of pie crust into a little log.  Repeat with remaining three pieces.  Slice log into 1/2 inch pieces, trying not to press down too much, flattening the log.  Transfer slices onto baking tray, gently reshaping into rounds if needed.

Lightly brush each cookie with a little dab of melted butter.  Bake 7 to 9 minutes until golden brown but not burnt.  Remove from oven and let cool.

Repeat entire process with the second pie crust.  Serve and enjoy!  

#1,675: BBQ Brisket

I found this recipe at Taste of Home and shockingly was the first time I ever made a brisket.  The kids didn't totally love this recipe, but Brian did.  I liked it, but don't like how stringy this got ad personally needed to chop it up even more (beyond shredding it).  The flavor was good though, it was just the texture I didn't love  This tasted best on some lightly toasted bread for the texture. 

1 teaspoon celery salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 fresh beef brisket (3 to 4 pounds)

3 tablespoons liquid smoke, optional

1 tablespoon hot pepper sauce

1 bottle (18 ounces) barbecue sauce

12 sandwich rolls, split

Combine the celery salt, garlic powder and onion powder; rub over brisket. Place in a 5-qt. slow cooker. Combine liquid smoke if desired and hot pepper sauce; pour over brisket. Cover and cook on low for 6-8 hours or until meat is tender.

Remove beef and cool slightly. Discard all but 1/2 cup cooking juices; whisk barbecue sauce into cooking juices. Shred meat with two forks; return to slow cooker and mix well. Heat through. Serve about 1/3 cup meat mixture on each roll. Yield: 12 servings.

#1,674: Slow Cooker Butternut Squash Soup

This recipe is super simple, especially if you purchase the pre-diced butternut squash at the grocery store.  Yes, it's not necessarily as fresh that way, but man does it cut down on the prep time.  Anyone else hate peeling and dicing squash?!?!  This is not my favorite soup, but it is good.  It's a little sweet with the onion and the apple so personally I think it makes a good quick breakfast, or would be even better with a little salt like bacon.  :)  

2 cups vegetable stock

2 cloves garlic, peeled and minced

2 carrots, peeled and diced

1 Granny Smith apple, cored and diced

1 medium (uncooked) butternut squash, peeled, seeded and diced

1 sprig fresh sage

1 white onion, diced

1/2 teaspoon salt, or more to taste

1/4 teaspoon freshly-ground black pepper, or more to taste

1/8 teaspoon cayenne, or more to taste

pinch of ground cinnamon and nutmeg

1/2 cup canned coconut milk (I used almond milk)

(optional garnishes: extra coconut milk and cayenne)

Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash and carrots are completely tender and mashes easily with a fork.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  Taste, and season with additional salt, pepper and cayenne if needed.  Serve warm, with optional garnishes if desired.

#1,673: Brussel Sprout Salad with Dijon Mustard Dressing

My love for roasted brussel sprouts continues!  Seriously I go through at least 2 bags of brussel sprouts a week in the fall and winter months.  I love this veggie mainly when it's roasted, so although this recipe calls for it to be made in a skillet, I roasted mine instead.  The dressing is light and not very overpowering.  It's really good!   

1 tablespoon olive oil

1 tablespoon butter

1 lb of brussel sprouts

1/2 cup raisins

1/2 cup pecans

Dressing Ingredients

2 tablespoons olive oil

1/2 teaspoon apple cider vinegar

1/2 teaspoon dijon mustard

Salt and pepper, to taste

In a skillet, lightly grill brussel sprouts in olive oil on medium heat. (3-4 minutes each side)

In the meantime, make dressing by mixing all ingredients well in a bowl.

While brussel sprouts are grilling, lightly toast pecans in butter in a small skillet. (optional)

When brussel sprouts are grilled, place on cutting board and chop into three pieces, rather than in half.

Mix chopped brussel sprouts, raisins, pecans, and top with dressing.

#1,672: Quinoa chili

My friend Lora posted this on her pinterest board and when I saw it, I knew I wanted to try it too.  I replaced some of the beans with some cooked ground turkey, and just made a few other minor changes.  This is really good.  It's a hearty, easy to make, healthy chili that is a perfect winter comfort meal.  

2 cups cooked quinoa
1 Tbsp extra virgin olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes (I used 1 can)
1 (15 oz) can tomato sauce
1 1/2 - 2 cups water
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp granulated sugar (I used stevia)
1/2 tsp ground coriander
1/2 tsp cayenne pepper, or to taste (optional)
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed (I omitted)
1 (15 oz) can black beans, drained and rinsed
I also added ½ lb cooked ground turkey
1 1/2 cups fresh or frozen corn
1/2 cup cilantro, chopped
Juice of 1 lime

Heat olive oil in a large skillet over medium-high heat. Once oil is hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.

Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides if desired (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

#1,671:Carrot-Ginger Salad

Look at this super simple, 4 ingredient side dish!  I was able to throw this recipe together super fast for dinner one night.  I actually really liked this, and I used a little less of the dressing so that it wasn't swimming in it...I probably could have still used a little less.  You have to like radishes to enjoy this recipe as it is a bit overpowering.  I think next time I'll cut my radishes in half so it's a little easier to eat with the carrot ribbons.  Overall, good recipe though!

1/4 cup plus 4 tsp. store-bought sesame-ginger dressing

3/4 pound small carrots, peeled

4 radishes, trimmed and thinly sliced

1/3 cup cilantro leaves

Peel carrots into ribbons. In bowl, toss carrots, radishes, cilantro and 4 tsp. dressing; season. 

#1,670: BBQ Meatloaf Minis

As I've stated before, we are a meatloaf loving family and I make some sort of it on a fairly regular basis, especially in the fall and winter months.  If you're like me and you prefer the edges of the meatloaf, you'll probably enjoy this recipe because each piece kind of has a nice crispy edge.  

This recipe is super easy to throw together and I even made it a few weeks ago.  Just mix the water, bbq sauce, stuffing and ground meat together and portion out in your muffin tins.  Cover with wax paper and freeze (still uncooked).  Once frozen, pop them out of the muffin tins and place in a gallon ziplock bag and freeze until ready to use.  When you are ready to eat it, let it thaw in the fridge overnight, then place them back in the muffin tins and bake as directed below.  

1 package (6 ounces) stuffing mix

1 cup water

2 tablespoons hickory smoke-flavored barbecue sauce (I used honey bbq)

1 pound ground beef (I used ground turkey)

1 cup (4 ounces) shredded cheddar cheese (I used mozzarella)

Additional barbecue sauce, optional

Preheat oven to 375°. In a large bowl, combine stuffing mix, water and 2 tablespoons barbecue sauce. Add beef; mix lightly but thoroughly. Place 1/3 cup mixture into each of 12 ungreased muffin cups, pressing lightly.

Bake, uncovered, 18-22 minutes or until a thermometer reads 160°. Sprinkle tops with cheese; bake 2-4 minutes longer or until cheese is melted. If desired, serve with additional barbecue sauce.

#1,669: Hershey Kiss Pies

Chloe is going to be having a cookie exchange with her girl scout troop and I was trying to find a recipe to make that she could pretty much do with (or without me).  I found this recipe that only requires two ingredients, refrigerated pie crust and hershey kisses.  You could use any flavor of hershey kisses but Chloe decided to use regular milk chocolate ones (although I think caramel, mint, or almond would be awesome!!).  

As you can see in the top photo these are pretty cute...when they turn out!  But as you can see from the photo below, MOST of our did not stay together and unwrapped.  Still taste good, but not something I would give away or serve to guests.

If you do make these though, make sure you go check out the original recipe to photo instructions on how to fold these up.  

1 refrigerated pie crust, thawed
14 Hershey Kisses of choice
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting
Granulated sugar for sprinkling before baking

 

Preheat oven to 350 degrees F.  Roll out pie dough onto a lightly floured counter top.  Use a biscuit cutter to cut circles out of the pie crust.  You should be able to get about 14 circles if you re-roll the scraps. 

Place an unwrapped Hershey kiss in the middle of each circle.  Fold half of pie dough around top of dough and pinch edge around top of kiss.  Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. 

Brush all little pies with an egg white wash then sprinkle with granulated sugar.  At 350 degrees, bake for 20-28 minutes or until little pies are golden.  Remove and let cool for 5 minutes before transferring to cooling rack.  Dust each with powdered sugar and serve.

#1,668: Crockpot Cheesy Potatoes

This is a super simple recipe and I honestly thought my family wouldn't really enjoy it and that I'd end up giving it away to co-workers...but they surprised me and really enjoyed it.  I forgot to thaw my potatoes ahead of time, so I cooked this on high instead so that the potatoes would cook.  You would never know I forgot to thaw them!  This would be an easy recipe to adapt to your taste and add ingredients as you like (ie bacon, jalapeno, different cheese, etc.). 

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup (8 ounces) sour cream

1 small onion, finely chopped

1/4 cup butter, melted

3/4 teaspoon salt

1/4 teaspoon pepper

1 package (32 ounces) frozen cubed hash brown potatoes, thawed

2 cups (8 ounces) shredded cheddar cheese, divided

In a 4-qt. slow cooker, combine the first six ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low 4-5 hours or until potatoes are tender, sprinkling with remaining cheese during the last 5 minutes. Yield: 8 servings. 

#1,667: Pizza in a Crockpot

I don't know where this recipe came from, as it's been sitting in a printed out version in my recipe file for a few years now.  I made it once before but never blogged about it, so it was about time to make it again and get in on the blog. 

My family really likes this recipe, but since it only needs about 2 hours in the crockpot, it's not something you can turn on and leave cooking for the day.  For us, this is a perfect weekend meal to make.  Some in my family also do not like pepperoni, so I substituted cooked ground mild Italian sausage instead. 

2 c elbow macaroni, cooked (under cook it a tiny bit since it will continue to cook a little in the crockpot)
1 lb ground beef or turkey, cooked
15 oz jar of pizza sauce
15 oz can tomato sauce
1 small package of pepperoni slices (I used mild Italian sausage)
1/2 lb shredded Mozzarella
Parmesan cheese (to taste)

I also added some sauteed onions to the ground beef mixture, as well as some Italian seasoning and minced garlic for added flavor. 

Mix cooked macaroni, browned ground beef (and onion if adding), pizza sauce, tomato sauce, and pepperoni (or cooked crumbled Italian sausage) in the crockpot.  Cover and cook on low for 1 1/2 to 2 hours.  

Remove lid and add cheeses.  Cover and continue cooking for about 30 minutes until the cheese melts (I usually put on high at this point).