The Leaning Tower of Pizzas

You guys, we kind of have a major problem: we are addicted to pizza. I know, I know, admitting it is the first step and hopefully someday we will be able to overcome this but when it comes to dinner time we are kind of in a survival stage: whatever is fast and easy. So without further ado I give you: French Bread Pizzas.

Now, my method is slightly different from what I've seen on Pinterest (cutting the bread in half lengthwise, baking at 425, etc) and to be fair, that method might be faster and it's easier to customize toppings. I know I found my method somewhere on Pinterest but I cannot find the pin so hopefully no one is upset I've stolen their recipe. But we like my method and I can't wait to give the other one a try. I just like to be honest and if there's a better way to do something then I want to give you a heads up.

INGREDIENTS:
1 loaf of French or Italian Bread
1 package of pepperoni
1/2 jar of your favorite spaghetti sauce
1-2 cups of your favorite cheese, shredded (or you can be weird like me and use sliced cheese)
Whatever toppings you like on a pizza (fresh tomatoes, pineapple, olives, ham, green peppers, mushrooms, sausage, etc)

DIRECTIONS:
Preheat your oven to 375. I cut the bread into slices but you can slice it lengthwise if you wish it and then place on a foil-lined sheet pan.

Now if you did choose to slice it lengthwise, apparently you need to bake it at 425 for like 5 minutes so that your pizza isn't soggy. We aren't mighty particular about crispy-ness/chewiness but if something like that bugs ya then by all means: do that.

Spoon your favorite spaghetti sauce over the bread, then add the pepperoni, then the cheese (you can fight me every step of this process and say that's wrong: I really don't care; do what you feel is right). I use my fancy-pants cheese slicer so that I don't have to mess around with shredded cheese but again: it's up to you.

Bake until the cheese is melted or until you have reached desired crispy-ness for your crust. This isn't one of those recipes where you put it in the oven and forget about it. You need to watch it like a hawk. Plus (in my experience) not everyone has the same oven that bakes the same way at the same altitude: there are BOUND to be varying results. Not that you asked for it but in my opinion: cooking is most definitely a science. You have to kind of play around with recipes until you find the sweet spot and what works fabulously for one person might not work for the next so just . . . . be careful. Anyway, hope you find success with this recipe!

Bam. You've seen the tower of Pizza. Tell all your friends :)

Pho-reaking Delicious Pho

Yet another recipe I found on Pinterest that I loved and was made possible because of my amazing SIL who gave me Star Anise :)

INGREDIENTS:
6 oz wide rice noodles
6 cups chopped bok choy
2 cups mung bean sprouts
2 cups fresh basil leaves
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 fresh Thai chile or serrano, thinly sliced
1 lime, cut into 6 wedges
2 tablespoons light brown sugar
2 tablespoons fish sauce
10 whole star anise*
6 whole cloves
1 2-inch piece fresh ginger, peeled and thinly sliced
1 cinnamon stick
2 bone-in chicken breasts (about 2½ pounds total), skin removed, trimmed

DIRECTIONS:
Combine broth, brown sugar, fish sauce, star anise, cloves, ginger and cinnamon stick in a 5- to 6-quart slow cooker.

Add chicken breasts, meat-side down.

Cover and cook on High for 4 hours (or on Low for 8 hours).

Transfer the chicken to a cutting board. Remove spices and discard. Add noodles and bok choy to the slow cooker.

Cover and cook on High for 30 minutes. Remove the chicken from the bone and shred with two forks. When the noodles are tender, stir in the shredded chicken.

Serve bowls of soup with bean sprouts, basil, mint, cilantro, sliced chile and lime wedges on the side so everyone can add their own toppings.

*Add star anise, named for its star-shaped pods, to Asian-inspired dishes to lend distinctive licorice-like flavor. Look for it with other bulk spices in natural-foods stores, in Asian markets or online.

Yes . . . I had to do without bok choy, bean sprouts, and the Serrano but it was still amazing. Next time! 

Crockpot Chicken Lo Mein

I was complaining to my SIL about my proximity to an Asian Market (it's seriously like 4 hours away, guys) but since she's an absolute gem she brought me some hoisin sauce, oyster sauce, fish sauce, and Pocky (which we sailed through like crackheads). She made this meal possible and I will never forget her kindness :) Anyway, this is another recipe I happened to find on Pinterest and we really enjoyed it :)

INGREDIENTS:
1 pound boneless, skinless chicken thighs or breasts
Salt and black pepper to taste

SAUCE:
2/3 cup low sodium chicken broth
3 tablespoons oyster sauce
2 tablespoons low sodium soy sauce
3 teaspoons hoisin sauce
2 teaspoons honey
2 garlic cloves, minced
½ tablespoon minced fresh ginger
1/2 teaspoon red chili pepper flakes, optional

2 cups fresh lo mein noodles or cooked spaghetti noodles
2 cups baby bok choy, washed and sliced
1 red bell pepper, seeded, thinly sliced
½ cup matchstick carrots
2 tablespoons corn starch + 3 tablespoons cold water
Sesame seeds, for garnish, optional

DIRECTIONS:
Lightly grease 4-5 quart slow cooker with non-stick cooking spray. Add chicken and season with salt and black pepper.

In a medium bowl, whisk together all the ingredients for the sauce and pour over chicken. Cover and cook for 1 1/2 - 2 hours on high or 3-4 hours on low, stirring once to distribute sauce evenly.

Meanwhile, prepare noodles according to package directions and set aside.

Once chicken is cooked, transfer to cutting board and cut into cubes or shred with two forks.Toss back in to slow cooker along with bok choy, bell peppers and carrots.

To thicken sauce, whisk together corn starch and water in a small bowl and stir into slow cooker.

Cook on HIGH for an additional 20-30 minutes or until sauce has thickened up. Give everything a good stir to combine and coat with sauce.

Serve hot and garnish with sesame seeds, if desired.

Chris's Magically Easy Grilled Cheese

I'm PASSIONATE about finding easy recipes that take little prep and taste amazing especially since I feel like in this day and age nobody really has a whole lot of time for meal prep. We have three kids under the age of four so we definitely have our hands full! When I was pregnant with #3 I had absolutely no ability to leave the couch and food prep was disgusting to me (at least for those first 20 weeks). My poor husband was left to take care of dinner (I helped with a few ideas but again, I wasn't SUPER helpful in my misery).

Anyway, I love seeing FB videos of recipes and food hacks and I found this one tip for grilled cheese: use mayo! I decided to give it a shot and Chris declared these to be the best grilled cheese sandwiches EVER. So there you have it. Not really a recipe but an awesome food hack for the best grilled cheese ever. These are pretty much what sustained our family for a little while and they didn't complain at all.

Oh, and random side note but: our school district referred to these as "Ham and Cheese Zombies". I have no idea why but anyway, we add ham to ours :)

INGREDIENTS:
Bread
Cheese
Ham
Mayo

DIRECTIONS:
We pull out our handy dandy pancake skillet so we can cook a few at a time. Usually we heat it to around 300 degrees.

We slice some cheese and pull out the other ingredients.

Then we spread the mayo and put the bread on the skillet and add the ham and cheese and lid (as my dad calls it) which also has mayo on the outside.

We flip it after a couple of minutes and then cook for two more and bam! You're done!

BBQ Chicken Salad

I remember bringing home my first baby. It's a pretty tough transition for everyone involved. Luckily I had the help of my mom who seemed to know just how to help and one of those ways was in the form of this AMAZING BBQ chicken salad. It was exactly what starving, postpartum me needed but I think anyone would find that it will hit the spot :) I found the recipe for the Crockpot BBQ Chicken via Pinterest and it is definitely a keeper :)

INGREDIENTS:
Crockpot BBQ Chicken:
2 lbs boneless, skinless chicken breasts
1 cup Honey BBQ sauce
1/4 cup brown sugar
1/4 cup Zesty Italian Dressing
1 T Worcestershire Sauce
Salt, to taste

Salad:
Lettuce
Tomatoes, Diced
1 Can of Dark, Red Kidney Beans
4-5 Hard-Boiled Eggs*
Shredded Cheese
Ranch Dressing


DIRECTIONS:
1) Season chicken breasts lightly with sea salt and place in crockpot.

2) In a mixing bowl, combine BBQ sauce, brown sugar, Italian dressing, and Worcestershire sauce then pour over chicken in crockpot and cook on high for 3-4 hours.

3) Once the cook-time is up you can serve it whole or shredded but if you decide to shred, you should let it cook in the sauce for 10-15 minutes more.

4) Make your salad. We like it with the fixings I mentioned but I guess there's really no wrong way to eat this chicken. It's great in a sandwich, wrap, or salad :)

*Did you know you can make hard-boiled eggs in the oven? Total game-changer for me because I like easy. You just put them in a muffin tin and bake for 30 minutes and 325 degrees. Then you put them in an ice bath for 10 minutes and then they're ready for you to peel and eat :)

Shepherd's Pie

Loooove me some Shepherd's Pie :) Found this fabulous recipe and I'm stealing it!

INGREDIENTS:
1 medium onion, diced
1 pound ground beef
3/4 tsp. salt
dash of pepper

1/2 tsp garlic powder
1 package of cut green beans
1 can tomato soup
2 cups mashed potatoes (I use a bag of frozen potatoes and follow the instructions on the package)
1/2 - 1 cup shredded cheese

DIRECTIONS:
1. Brown ground beef with onion. Drain off any grease and add salt, pepper, garlic powder, green beans, and tomato soup. Heat through.

2. Transfer to a baking dish and top with half your shredded cheese.

3. Top with mashed potatoes and remaining cheese.

4. Bake at 350 until cheese is melted, and heated all the way through.

Ranch Chicken Enchiladas

I stumbled across this recipe a long time ago and we love it :)

INGREDIENTS:
4 boneless skinless chicken breasts
1/2 cup chicken broth
1 oz taco seasoning packet
3/4 cup salsa
3/4 cup ranch dressing (prepared)
2 cups shredded cheddar cheese
8 flour tortillas (medium)

DIRECTIONS:
Place 1/2 cup chicken broth in crock pot, add chicken breasts and taco seasoning. Cover with lid and cook on Low heat for 3 hours or until chicken is fully cooked. Remove chicken from crock pot and shred.

Preheat oven to 350° F. Spray a 9x13 inch baking dish with cooking spray.

Stir the salsa and Ranch dressing together until combined. Spread a thin layer of salsa-ranch mixture over the bottom of the baking dish.

Take one tortilla and place 1/3 cup of chicken down the center. Top with 1 Tablespoon cheese and 2 Tablespoons salsa-ranch mixture. Roll up and place in baking dish. Repeat.

Pour the remaining salsa-ranch mixture over enchiladas and then sprinkle evenly with remaining cheddar cheese.

Bake for 25 to 30 minutes, or until cheese is melted and enchiladas are heated through.

Drizzle the tops with more ranch dressing, if desired and serve!

Sloppy Joes

Do you ever find yourself on the hunt for a good recipe and you get sucked into the story the blogger is telling? I really like this anecdote from Our Best Bites but here's a brief summary in case you're too lazy to click the link: Kelsey from The Next Food Network Star 2008 made sloppy joes for a challenge and had to feed them to Martha Stewart and Martha refused to eat them! I can't think anyone would be above eating a sloppy joe but there you have it! Anyway, so glad I tried this recipe; it's a good one! Oh and in case you're wondering: apparently these hail from Sioux City, Iowa. These "loose meat" sandwiches are the creation of a chef named Joe :)

INGREDIENTS:
1 lb. lean ground beef
Seasoning salt, to taste
1 medium onion, minced
1/2 green pepper, minced
3-4 cloves garlic, minced or pressed
3/4 cup ketchup
1 tsp. mustard
3 Tbsp. + 1 tsp. brown sugar
1 1/2 tsp. red wine vinegar
3/4 tsp. Worcestershire sauce
3 Tbsp. tomato paste
1/3-1/2 cup water to reach desired consistency
Freshly ground black pepper to taste
6-8 hamburger buns
Pickle slices

DIRECTIONS:
Chop the onion, garlic, and bell pepper. In a large skillet over medium heat, heat about 1 tablespoon extra virgin olive oil. When hot, add the beef and brown it, stirring frequently, with the onion, green pepper, and garlic. Season to taste with seasoning salt.

Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste.

Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns (we actually love them topped with pickles; also: you can serve these as sliders on King's Hawaiian Rolls).

Indoor S'mores

We lived with my parents for a summer. They were nice to put up with us for 6 weeks. This was the highlight of our 4th of July because: food. Duh. Anyway, my sister made these because my other sister had friends over and they were doing fireworks and these were amazing :) I'm pretty sure she used the recipe from the box but I think this one is exactly the same.

INGREDIENTS:
1 bag (10.5 oz) miniature marshmallows (5 1/2 cups)
1 1/2 cups milk chocolate chips (9 oz)
5 tablespoons butter or margarine
1/4 cup light corn syrup
1 teaspoon vanilla
1 box (13 oz) Golden Grahams cereal (8 cups)

DIRECTIONS:
Grease 13×9-inch pan with butter. Reserve 1 cup of the marshmallows.

In a large saucepan, melt the chocolate chips, butter, corn syrup and remaining marshmallows over low heat. Stir until completely melted.

Remove from heat; stir in vanilla.

Pour cereal into saucepan. Stir until coated with the melted chocolate mixture.

Stir in remaining 1 cup marshmallows.

With buttered back of spoon, press mixture in pan.

Cool at least 1 hour or until firm.

Store loosely covered at room temperature.

Thai Red Curry Chicken

I'm just a country bumpkin kinda gal so most foods from other cultures are quite foreign to me but lately I have been trying to branch out and I found this fantastic, not too spicy/hot dish that we really love from Carlsbad Cravings (she has an amazing story by the way and she makes some tasty dishes). Anyway, hope you like this as much as we do :)

INGREDIENTS:
1 1/2 tablespoons olive oil or coconut oil
1 pound chicken breasts sliced into 1/4” slices then 2” pieces**
1/2 large onion, chopped
2 tablespoons red curry paste
1 red bell pepper, thinly sliced then chopped into 2” pieces
1 orange bell pepper thinly sliced then chopped into 2” pieces
1 small zucchini, sliced
2 teaspoons freshly grated ginger
4 garlic cloves, minced
1  13.5 oz. can quality coconut milk (I like Chaokoh)
1 tablespoon cornstarch
1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
sriracha to taste (optional)

Garnishes
lime zest to taste
fresh basil
fresh cilantro
fresh lime juice

DIRECTIONS:
Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.

Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).

Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water (I don’t do this). Discard bay leaf.


Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.

Have patience with me . . . . a better pic is . . . forthcoming lol

Olive Garden's Chicken Gnocchi Soup

Found this on Pinterest and I'm so glad I tried it. This recipe comes from Cinnamon-Spice & Everything Nice

INGREDIENTS:
3 tablespoons butter
2 tablespoons olive oil
¾ cup onion, diced
½ cup carrots, diced
½ cup celery, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
⅓ cup all-purpose flour
4 cups chicken broth
1 + ½ cups half & half
2 cups cooked white meat chicken, shredded or cut into small bites
1 pound potato gnocchi
3 cups fresh baby spinach, stems removed
1 tablespoon chopped fresh basil
fresh grated Parmesan and/or Romano, for serving

DIRECTIONS:
In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery, and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.

Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.

Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.

Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.

Tuna-Stuffed Avocado

I really love this recipe from the Stay at Home Chef :)

INGREDIENTS:
1 avocado, halved and pitted
1 (4.5 oz) cans tuna, drained
¼ cup diced red bell pepper
1 tablespoons minced jalapeno
¼ cup cilantro leaves, roughly chopped
1 tablespoon lime juice
salt and pepper (to taste)

DIRECTIONS:
Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.

Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.

Scoop the tuna into the avocado bowls. Season with salt and pepper.

Banana Cream Pie

I don't know how I get so lucky but it seems like MOST recipes I try from Pinterest are winners. Anyway, glad to have stumbled across this super easy recipe :)

INGREDIENTS:
Ready Made Pie Crust or Easy Homemade Pie Crust*
1 box Banana Cream Pudding (3.4 oz)
1 3/4 cup Milk
8 oz Cool Whip
3 Bananas

DIRECTIONS:
Preheat oven to 400.

Par bake crust for 10-15 minutes until golden brown.

Allow to cool.

Slice 2 bananas and layer in bottom of crust.

Combine milk and pudding mix and whisk until thickened (about 2 minutes).

Fold in 2/3 of whipped topping.

Transfer to pie crust and chill for at least one hour.

Slice last banana.

Top with remain whipped topping and garnish with banana slices.

*She likes that kind of crust, but we are more into the graham cracker so that's what I went with . . .

"Jamba!" . . . "Juice!"

Can we get real here for a sec? For a minute there I had 3 kids under the age of 3. Being prego with #3 was rough and I could barely keep up my strength to take care of my family. We pretty much lived on these Jambas (at least for breakfast) up until #3 started eating and sleeping better.

Anyway, blessed be the name of Jamba. I am so grateful to have these little smoothie packs--they have been life-savers numerous times and they are so easy to make (no, I'm not an ad for these but I certainly wouldn't mind getting paid lol). I just want to share something that has helped us and hope it might help others, too. Someday I will save us some money and maybe make my own but I don't know if I'm up for the task or if they will be as good. But I can never turn down a fast and easy recipe like this :)

Ingredients:
Jamba package (found in the freezer section by the fruit)
8 oz of Apple Juice

Directions:
Blend until smooth :)

Breakfast Sliders

I found these awesome breakfast sliders and had to share! They come from Mom Endeavors :)

Ingredients:
1 pkg (12 count) Hawaiian Rolls
8 - 10 eggs (depending on egg size & how "eggy" you want your sliders)
6 large slices provolone cheese (thin slices)
sliced ham (at least 6 large, thin slices)
¼ Cup butter (melted)
1 Tbsp yellow mustard
1 Tbsp brown sugar

Instructions:
Scramble up your eggs however you like to do them.

While the eggs scramble, cut the entire package of rolls in half (so you have a sheet of the tops & the bottoms).

Place the bottom sheet of rolls in a pan and top with a thin layer of provolone cheese (I used about two large slices).

Once the eggs are done, cover the cheese layer with the eggs. Then, lay ham slices over the eggs. If your provolone is nice & thin, then you can add two more slices over the eggs and then again over the ham.

Place the top sheet of rolls over the ham.

At this point, either cover and store in fridge/freezer for future use or continue on to finish making...

In a small bowl, combine melted butter, mustard & brown sugar. Stir until well combined (and the sugar is at least mostly dissolved). Then coat the tops of the rolls with the mixture. (I like to use a little pastry brush to make sure I get the tops evenly and a little on the sides).

Cover with foil and then bake at 350 for about 10-15 minutes (until cheese gets nice & melty).

Remove from oven and let cool a few minutes. Then cut, serve, and enjoy!

Homemade Bread

I grabbed this recipe from I Heart Naptime :)

INGREDIENTS:
2 cups warm water
2 1/2 teaspoons active dry yeast
1/2 Tablespoon sugar
1/4 cup melted butter
1 Tablespoon salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups of bread flour, white or wheat will work too (can use more if needed)
1 Tablespoon shortening (or butter)
1 Tablespoon butter, melted (to top bread)

DIRECTIONS:
1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.

2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.

3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.

4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.

5. Kneed the dough for 2-3 minutes.

6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans.

7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.

Pudding/Cool Whip Frosting

I know I posted this recipe with my Eclair Cake but I think it deserves its own post! I'm so happy to have stumbled across this recipe! I feel like it's the perfect custard/filling and it's so versatile. I might just top all brownies and cakes with it from here on out :)

15 Minute Sheet Pan Roasted Chicken & Vegetables

Oh my gosh, you guys! I have found the easiest meal ever and I'm so excited to share it with you. No grill or chef skills are really required. It's fast, easy, and absolutely delicious. I hope you try it and love it!

INGREDIENTS:
2 medium chicken breasts, chopped
1 cup bell pepper, chopped (any colors you like)*
½ onion, chopped
1 zucchini, chopped
1 cup broccoli florets
½ cup tomatoes, chopped or plum/grape
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
¼ teaspoon paprika (optional)

DIRECTIONS:
Preheat oven to 500 degrees Fahrenheit.

Chop all the veggies into large pieces. On another cutting board, chop the chicken into cubes.

Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, Italian seasoning, and paprika. Toss to combine.

Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

Love this! Mine isn't exactly like the recipe above because I like to change it up but you get the gist!

*The fabulous thing about this recipe is that you can pretty much replace the meat and veggies with whatever you like! I love to use chicken, sweet potatoes, and purple onions and I should note that sometimes the veggies will cook faster than the meat (and vice versa) so you might have to do some research on how long certain things take to cook but for the most part these recipes are all fairly similar and generally yield tasty results :) I make this often so here are a few more pics:

These pics are all ENLARGED TO SHOW TEXTURE lol

Buttermilk Waffles & Nauvoo Syrup

So I'm friends with a celebrity blogger  :) No biggie :) She posted this syrup recipe awhile back and she isn't kidding: it's AMAZING. We ran out of syrup for our Sunday morning breakfast so I kind of tried this out of necessity but I'm so glad I did! I ended up looking for another waffle recipe so we could have another vehicle for this syrup and I happened to stumble upon the original recipe for both the syrup and the waffles (I think). Anyway, here are those recipes!

Buttermilk Waffles
INGREDIENTS:
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg
2 T melted butter
1 tsp vanilla
pinch of cinnamon (optional)

DIRECTIONS:
Whisk dry ingredients in a bowl.
Add wet ingredients to dry ingredients only until just combined.
Pour batter onto hot waffle iron and cook until golden.

Nauvoo Syrup
INGREDIENTS:
1 cup butter
2 cups sugar
1 cup buttermilk
1 tsp vanilla
1 tsp baking soda

DIRECTIONS: 
Combine butter, sugar, and buttermilk and bring to boil in a large pot (it foams up a lot).
Remove from heat and whisk in vanilla and baking soda.

Boston Cream/Eclair/No Bake Cake

Remember in The Curse of the Black Pearl when Elizabeth tries to invoke the Pirates Code and Barbossa replies, "The Code is more what you'd call "guidelines" than actual rules"? I guess that is kind of my approach to life but also kind of how I handled the recipes I saw for this dish. I had a tub of Cool Whip, 3 boxes of graham crackers, a small box of  Cheesecake pudding mix, and two large boxes of chocolate and vanilla pudding mixes. I didn't follow the recipe exactly but I loved how this tasted! Pudding Frosting is simply the bomb! Wish someone had told me about it a long time ago. Anyway, I give you . . . Eclair Cake!

Eclair Cake
Adapted from My Baking Addiction

INGREDIENTS:
2 packages of graham crackers
1 tub of Cool Whip
1 small box of instant cheesecake pudding mix
1 large box of instant vanilla pudding mix
1 large box of instant chocolate pudding mix
3 cups of milk
1/4 cup powdered sugar

DIRECTIONS:
1) Grab a 9 x13 and add your first layer of graham crackers

2) In a mixing bowl, beat together the cheesecake, vanilla mixes, and milk

3) After you get a mixture resembling pudding, fold in about 1/2-3/4 of the Cool Whip tub

4) Spread half of the pudding mixture over the first layer of graham crackers in the 9 x 13.

5) Add another layer of graham crackers on top of the pudding mixture in the 9 x 13.

6) Add the rest of the pudding mixture on top of the graham crackers.

7) Add another layer of graham crackers to the 9 x 13.

Pudding Frosting:
Adapted from Pinterest
8) In a mixing bowl (I used the same one I mixed the cheesecake and vanilla in) beat the chocolate pudding mix, powdered sugar, and remaining Cool Whip together. Pour over last layer of graham crackers.

9) The other recipe said to chill for four hours but honestly, it was ready after 90 minutes (maybe even less since we were kind of impatient haha).

DIY Soup Mixes

I like to think I'm frugal but honestly, I'm just lazy. It was once my dream to make all my own food so I could avoid nasty additives but in this day and age and at this point in my life that is pretty impossible unless I buy a farm lol Anyway, most of the store-bought soups kind of gross me out. I mean who knows what kind of meat is in there?! These mixes make me happy and honestly they are about 1,000 x's better and also easy because you generally have all of these ingredients in your pantry anyway. I make a new mix about once every 3 months and I like to think I'm saving us money and we are eating healthier lol (just let me have this one, guys). So here are my 3 soup mixes I like to have on hand :)

Cream of Chicken Soup Mix

INGREDIENTS:
4 cups dry milk
1 1/2 cups cornstarch
1/2 cup chicken bouillon (granules)
1/3 cup dried onions
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon red pepper
1/2 teaspoon black pepper

DIRECTIONS:
Mix together in 1/2 gallon airtight container (I use a big sour cream container--save the earth, y'all). I typically don't consume this as a soup and mostly put it in casseroles and crock pot dishes where I'm mixing things together anyway but to make it you just mix 1/3 cup of the mix into 1 1/4 cups boiling water.

Cream of Mushroom Soup Mix
INGREDIENTS:
4 cups dry milk
1 1/2 cups cornstarch
1-2 cups dried mushrooms*
1/2 cup beef bouillon (granules)
2 Tablespoons thyme
2 Tablespoons basil
1 Tablespoon pepper
1/2 Tablespoon parsley
1/2 Tablespoon garlic powder

DIRECTIONS:
Mix together in airtight container. For Soup: stir 1/3 cup mix into 1 1/4 cups boiling water.

*I just want to note that I never could find dried mushrooms at Walmart. Maybe they might have them at yours. I was encouraged to try Winco so I might do that next time. I bought them off of Amazon and while they were amazing . . . they certainly expired quickly. Anyway, food for thought haha

Onion Soup Mix
From Spend with Pennies

INGREDIENTS:
1/2 cup onion flakes
7 tablespoons beef bullion granules
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon black pepper

DIRECTIONS:
Combine all ingredients and seal in an airtight container.
Store in the cupboard up to 6 months.
5T = 1 packet of soup mix

Sheet Pan Ranch Pork Chops & Potatoes

This recipe comes from JoCooks. I don't know how I stumbled across it but it is a tasty sheet pan dinner we really love :)

INGREDIENTS:
3 Tbsp olive oil
1 oz package of ranch salad dressing and seasoning mix
1 tsp smoked paprika
1 Tbsp oregano dry
1 tsp ground black pepper
6 pork chops either boneless or bone-in will work (I've also used chicken and it turned out AMAZING)
2 lbs baby potatoes
1 Tbsp fresh parsley chopped

DIRECTIONS:
Preheat your oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking spray.
Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well.

In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn't find the need for additional salt, but feel free to season with salt, to taste.

Place the baking sheet in the oven and roast for about 35 to 40 minutes or until the pork chops are cooked through and the potatoes are tender. The internal temperature of the chops should reach 145 degrees F (63 degrees C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time.

Garnish with chopped parsley then serve immediately.

Rhubarb Crisp

I have an abundance of rhubarb and I just don't know what to do with it. I gave a few stalks to my mom and she was craving cobbler so this is a recipe she found and can vouch for. I hope to try it soon!

RHUBARB CRISP
INGREDIENTS:
3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

DIRECTIONS:
In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.

Editor's Note: 
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Again, not my crisp but a stolen pic but you get the general idea. Can't wait to try it!

Honey Bacon Club Sandwich

Ok guys. We have got to talk about this spread. Addicting. Plus bacon and turkey and ham? Avocado? I'm ALL over this sandwich. This sauce pretty much puts it over the top and I'm NOT losing this recipe. This was stolen from Chelsea's Messy Apron. Love her. Love her site. Do not love how it's always crashing due to ads though so I'm posting it here.

Ingredients:
Sandwiches
8 slices bread
12 slices center-cut bacon
4-8 pieces romaine lettuce
6 slices Muenster cheese
2 ripe tomatoes, sliced
1 large and ripe avocado, thinly sliced
8-12 slices deli smoked turkey
8-12 slices deli honey ham

Honey Mustard Spread
3/4 cup real mayo, full-fat recommended
1 tablespoon yellow mustard
3 tablespoons honey
2 tablespoons honey BBQ sauce
1 and 1/2 teaspoons lemon juice, freshly squeezed
Salt and Pepper

Instructions:
Start with the sauce: whisk all the ingredients together. Add a pinch of salt and pepper, taste, and adjust any of the ingredients to personal preference. Place in the fridge to chill while you prepare the sandwiches.

Cook the bacon to desired preference. Remove to a paper-towel lined plate and dab off the excess grease. Toast the bread.

Set out 4 plates. Set 2 pieces of toasted bread on each plate and spread the sauce on both sides. Layer the ingredients however you'd like using the cooked bacon (3 per sandwich), lettuce, cheese, sliced tomatoes, sliced avocado, 2-3 pieces of turkey, and 2-3 pieces of ham depending on their sliced thickness and desired quantity.

Top the sandwich with the remaining piece of bread and enjoy immediately. Use the remaining sauce to dip the sandwich in as desired.

Mine isn't as fancy but you get the gist. Chris told me I needed to start a sandwich shop ASAP :)

Cowboy Caviar Chip Dip

So I've been on the hunt for good dip recipes lately and this one takes the cake! Perfect side dish for any Mexican dish you make and also perfect for parties :) I stole this recipe from Six Sisters' Stuff because their mobile website kept crashing and I am NOT losing this recipe. So here it is :)

INGREDIENTS:
3 tomatoes, diced
1 (15 oz) can black beans, drained and rinsed
1 (14 oz) can corn, drained
1/2 medium onion, diced (I used a purple onion)
2 avocados, diced
1 green bell pepper, diced
2 tablespoons diced jalapenos (some like it hot but I tend to omit these because I'm a pansy)
1/2 teaspoon garlic powder
3/4 cup Italian dressing
1/2 cup fresh cilantro, chopped

DIRECTIONS:
Mix together tomatoes, black beans, corn, onion, avocado, green pepper, and jalapenos in a large bowl.

Sprinkle garlic powder on top, then stir in dressing and cilantro.

Serve with tortilla chips (I suggest using the "scoop" chips- you are going to want to get a lot of this with every bite!).

Me trying to learn artsy fartsy food photography . . . pathetic eh? I'll keep at it though.