With half the dish being the “ocean” and the other half being the “beach”, it is so fun to dip your fruit into the sour cream and brown sugar.

This is the easiest dip to set up but I promise you that people will think you are the most creative person ever!  I have made this many times throughout the years and it has never failed to bring a smile to someone’s face.

I have grandkids coming in three weeks and I know that are going to love dipping their strawberries into the ocean and beach. Who says we can’t have a little beach action in Utah?

So Cowabunga dude!  Let’s get making this dip!  This video will show you just how quick and easy it is. The recipe follows the video.

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Beach Theme Fruit Dip

Author This Grandma Is Fun

Ingredients

• 1 16 oz container of sour cream
• 2 cups brown sugar
• Blue Food Coloring
• Strawberries
• Beach accessories like swedish fish umbrellas etc.

Instructions

• In a mixing bowl, mix together the sour cream and blue food coloring. Add as much blue coloring to get the sour cream to the color that you want.
• Spread the colored sour cream onto one half of a 9x13 pan.
• Pour the 2 cups of brown sugar onto the opposite half of your pan barely touching the sour cream.
• Add your beach accessories as garnishments.
• Wash and dry strawberries for dipping.

Happy Summer Everyone!

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Hey guys—Margaret Anne from Natural Chow here, back with another healthy and delicious recipe for ya! With summer around the corner, cooling off is everyone’s number one priority. And these sweet, 100% natural peach strawberry popsicles are sure to do the trick!

Three ingredient recipes are among my favorite, mostly because of their simplicity. This is by far one of the easiest recipes to ever come out of my kitchen, and it’s just as delicious. All you need is canned or fresh sliced peaches, apple juice, and strawberries!

To make things easier, I prefer using canned peaches. Not only does this make for a smoother popsicle, but it also saves you from having to slice up some peaches (and removing the stubborn pits).

A 29 oz. can of sliced peaches is the perfect amount for this recipe!

I’m a little obsessed with no-mess/low-mess recipes at the moment, and these peach strawberry popsicles definitely fit into that category. Even with some little hands helping.

The amount of strawberries you add to the mix is totally up to you. I’ve found that 3-5 large strawberries makes for the perfect combination of sweet and tangy.

Depending on the size of your popsicle mold, this recipe should make roughly 6-8 popsicles. However, since not all molds are created equally, the amount you get out of this recipe may differ.

You can also add in some diced strawberries to the mix before pouring the fruit puree into the popsicle molds.

I picked up these colorful molds from the dollar store, but I think you might have more success with a non-plastic mold, as these were a little tricky to get out. But if you’re feeling extra spunky and want to take this cool summer treat to the next level, you could try using different shaped popsicle molds!

You guys are going to loooove these simple, healthy 3-ingredient peach strawberry popsicles!

Here’s the recipe:

Print

3-Ingredient Peach Strawberry Popsicles

Simple, easy peach strawberry popsicles made with just 3 ingredients!

Course Dessert

Servings 6 -8 popsicles

Author Margaret Anne @ Natural Chow

Ingredients

• 1 29 oz. can sliced peaches
• 1/2 - 1 cup apple juice
• 3 - 5 large strawberries rinsed

Instructions

• In your blender, combine all ingredients and blend until mixture is smooth.
• Pour into popsicle molds and freeze for at least 4 hours, or overnight.

Notes

These will keep in the freezer for up to 2 weeks.

I hope you all enjoy this recipe!

The post 3-Ingredient Peach Strawberry Popsicles appeared first on TGIF - This Grandma is Fun.

One thing that’s unique about this recipe is that you’ll basically be braising the chicken, in the marinade!  Just pour the whole contents of the bag right into a large skillet and let the chicken and marinade simmer away.  This method is what really makes the “glaze” on this dish amazing… the liquid cooks down and what’s left to coat the chicken is a sticky, finger-lickin’ good glaze.

You can use any veggies that you’d like for this recipe… I chose some red bell pepper, sliced jalapenos and a few orange slices.  And of course I garnished with some extra freshness from sliced green onions and parsley.  There’s some heat to this meal, but you can customize that to your tastes by using less Cajun seasoning, and/or omitting the sliced jalapenos

I really like to use this recipe as a great excuse to use up some leftover rice, like perhaps maybe some arroz verde?  But it’s also amazing over some fluffy quinoa, or even with no grains for a low-carb option.

Another great way to enjoy this recipe is to grill or saute the chicken as you would for any other recipe, but pour the marinade into a saucepan and simmer it until it boils down into a thicker sauce.  Reusing the marinade that had raw chicken in it is okay for both versions since you’re heating it.  That will kill any bacteria, rendering it safe to eat   Once you boil down the marinade, you can brush it over the cooked chicken tenders.  This method would be GREAT with kebabs!  Just skewer the marinated chicken, peppers, and maybe some onion slices… grill until cooked through and baste with the sauce!

I hope you all give this one a try this season… it’s perfect for the warmer months ahead!

Looking for more great chicken meals?  Try these too!

Chicken Shawarma

Slow Cooker Jalapeno Popper Chicken Taquitos

Easy Velveted Chicken Stir Fry

Let’s Connect!

You can find me on Facebook, Twitter, Pinterest, Instagram and Google +, so follow me if you’d like… I love keeping in touch with all of you

Print

Cajun-Honey Glazed Chicken Bowls

Servings 4 servings

Ingredients

• 2 lbs chicken breasts sliced into strips (chicken tenders can be used instead)
• 1 red bell pepper seeded and sliced
• 1 jalapeno seeded and sliced
• Orange slices cut in half
• Lime wedges for garnish
• 2 green onions sliced, for garnish
• Fresh parsley minced, for garnish
• Cajun Honey Mustard Marinade
• 1/3 cup honey
• 1/3 cup orange juice fresh is best if possible
• 2 Tbsp brown sugar
• 3 Tbsp coarse Dijon mustard
• 1 Tbsp yellow mustard
• 3/4 Tbsp Cajun seasoning
• 2 cloves garlic minced
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

• Trim chicken breasts of fat, and slice into strips to resemble chicken tenders.
• Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air.
• Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade.
• Place bag on a plate and refrigerate up to 8 hours.
• Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze.
• The last 5 minutes or so, add in the sliced bell pepper, jalapeno and orange slices and let them cook in the glaze.
• Remove chicken, veggies and oranges to a plate.
• Serve over rice, quinoa, or as is for a low carb option.
• If desired, garnish with sliced green onions, minced parsley, and a lime wedge.

The post Cajun-Honey Glazed Chicken Bowls appeared first on TGIF - This Grandma is Fun.

Hi, my name is Jen from Bakerette and I’m currently crushing on this Quinoa Salad that is packed with lots of healthy ingredients so you can eat it without the guilt.

Quinoa Salad with Roasted Bell Peppers, Tomatoes, and Cucumber

Eat this Quinoa Salad with Roasted Bell Peppers, Tomatoes, and Cucumber without the guilt. A powerhouse salad that is utterly delicious and nutritious.

Quinoa is a super food! It is packed with B vitamins, magnesium, phosphorous, potassium, calcium, vitamin E, fiber, and all essential amino acids making it a complete protein. I’m sure there are so many other nutrients packed into this powerhouse grain that I’m not aware of.

First, this tabouleh-like salad is simmered in orange juice giving it a hint of citrus. The taste is awesome!

Second, it has roasted red peppers! Have you had roasted red peppers? Incredibly delicious as they cook under a broiler until blistered and charred. The flavors are completely and utterly revealed when roasted.

Thirdly, add tomatoes, cucumber, tofu, mint, basil, and if desired, pine nuts for a crunchy texture. Serve it over a bed of spinach. You’ll love it!

This quinoa salad is:

Moist

Delicious

Satisfying

Filling

Crunchy

Nutritious

Very high in magnesium

Very high in phosphorous

Very high in vitamin B6

Very high in vitamin C

Very high in iron

Very high in fiber

Has no cholesterol

High in protein

If you like this Quinoa Salad with Roasted Bell Peppers, Tomatoes, and Cucumber, you will love these other salads at Bakerette.com

Try this Couscous Tabouleh Salad

Or how about this perfect summer salad: Italian Pasta with Vinaigrette Dressing

Enjoy your salad and I’ll see you around at Bakerette!

xoxo Jen

Print

Quinoa Salad with Roasted Peppers, Tomatoes and Cucumber

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 279kcal

Author Bakerette.com

Ingredients

• 1 tablespoon plus 1/4 cup extra virgin olive oil
• 2 cups quinoa rinsed and drained
• 2 cups fresh orange juice
• 2 cups water
• Generous pinch of salt
• 2 large red bell peppers
• 1/2 cup pine nuts optional
• 1 tablespoon white wine vinegar
• 1 medium cucumber peeled, halved, seeded and finely diced
• 1 pint cherry tomatoes whole or halved
• 1/4 cup finely chopped basil
• 6 to 8 ounces tofu drained, pressed, and cubed
• Salt and pepper to taste
• Spinach optional

Instructions

• Over medium heat, warm olive oil in a medium-sized saucepan. Add quinoa and stir constantly until quinoa is lightly brown (about 4 minutes). Increase heat to medium high, stir in orange juice, water, and salt and bring to a boil. Reduce heat to medium, cover and cook until the liquid is absorbed (about 15 minutes).
• Fluff quinoa with a fork and spread over a baking sheet to cool.
• Place whole red bell peppers on a baking sheet under the broiler on high, turning occasionally until bell peppers' skin blisters and turns black. Remove from oven and immediately cover with foil tightly. Set aside for 30 minutes or until peppers are cool enough to handle. Remove stems and slice into quarters. Remove peels and seeds and discard.
• If adding pine nuts, toast pine nuts in a medium skillet over medium heat stirring occasionally until golden brown (about 5 minutes). Transfer to a plate to cool
• In a large mixing bowl, whisk together 1/4 cup olive oil and vinegar. Transfer quinoa, peppers, pine nuts, cucumber, tomato, basil, mint and tofu and toss until thoroughly combined. Salt and pepper to taste.
• Serve over a bed of spinach.

Nutrition

Serving: 1g | Calories: 279kcal | Protein: 8.2g | Saturated Fat: 1.7g | Sugar: 7g

Jen

Sole Proprietor, Bakerette.com

Connect With Me:
Bakerette.com | Pinterest | Facebook | Twitter | Instagram | StumbleUpon

The post Quinoa Salad with Roasted Bell Peppers, Tomatoes, and Cucumber appeared first on TGIF - This Grandma is Fun.

Hi y’all! I’m Marye back from Restless Chipotle to share one of my favorite recipes. So glad that the Made From Pinterest crew keeps letting me sneak in here!

Our family was vegetarian, then vegan, for a number of years. You’d never know it now by the number of Whataburger wrappers around here, but it’s true. In fact, my older kids tell my younger kids the horror stories of how they were forced to forgo sugar, junk food, and hamburgers during their formative years. Anyway, I learned to make all kinds of vegetarian dishes and use a variety of herbs and seasonings to give them huge amounts of flavor. One of my favorite cuisines is Tex-Mex (obviously, right?) and it really lends itself well to vegetarian dishes.

This recipe for Vegetarian Tamale Pie is an adaption of an old recipe I had. Over the years that we were not eating meat, I think I perfected this. It’s smoky and a little spicy, rich with warm cumin and bright cilantro, full of tomatoes, beans, and cheese. Then a cornmeal mush is spread over the top and more cheese is added. It’s baked until everything is a steamy, gooey perfection. You can make these in individual dishes or in a 13×9-inch baking pan. I used individual dishes because it’s prettier for the pictures.

The church that we belong to is very involved in foster care and many of the families are foster parents. One of the ways that we support those families is to make dinner for them for a couple of weeks after they get a new placement. This gives them time to adjust without having to worry about dinner. I think it just helps them know that they aren’t alone in this thing. A couple of weeks ago, one of the families got an older child who was vegetarian. I was thrilled to be able to pull out my notes from my vegetarian days and make this easy tamale pie again.

Give this Vegetarian Tamale Pie recipe a try and let me know what you think. See ya next month!

Print

Vegetarian Tamale Pie

Course Main

Cuisine Vegetarian

Calories 928kcal

Author Marye

Ingredients

• 2 tablespoons oil
• 1 cup chopped onion
• 1/2 cup chopped Bell pepper
• 2 14- ounce cans black beans
• 2 14- ounce cans seasoned pinto beans
• 2 16- ounce packages frozen corn
• 2 14- ounce cans diced tomatoes with chiles
• 1 can sliced black olives
• 1/4 to 1/2 cup chopped fresh cilantro
• 1 package taco seasoning
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 3 cups shredded Cheddar or Mexican blend cheese divided use
• 2 cups cornmeal
• 2 teaspoons honey
• 2 cups boiling water

Instructions

• Preheat the oven to 400F.
• Spray a baking dish with non-stick cooking spray.
• Heat the oil until sizzling.
• Saute the onion and Bell pepper in the oil until they are soft and blackened around the edges.
• Mix the onion mixture, beans, corn, tomatoes, and olives together in a large bowl.
• Stir in the cilantro, taco seasoning, cumin, and garlic.
• Spread in the bottom of the baking dish.
• Sprinkle with 2 cups of the cheese.
• Set aside.
• Pour the boiling water and honey over the cornmeal.
• Stir until smooth and thick.
• Spoon the hot mixture over the bean mixture and gently spread to cover.
• Sprinkle the top with the remaining cheese.
• Bake for 20 to 30 minutes or until the top is crusty and golden.

Nutrition

Serving: 1g | Calories: 928kcal | Carbohydrates: 149.4g | Protein: 52.1g | Fat: 16.1g | Saturated Fat: 4.8g | Cholesterol: 16mg | Sodium: 730mg | Fiber: 31.5g | Sugar: 10.7g

I’ll be back next month, but hey, don’t be a stranger! I’d love it if you’d follow along on Facebook, Pinterest, Twitter, and Instagram! I share lots of nostalgic recipes from my collection of antique and vintage cookbooks.

If you liked this Vegetarian Tamale Pie recipe you might also like these Restless Chipotle Favorites…

Just click on the image to see the recipe.

The post Vegetarian Tamale Pie appeared first on TGIF - This Grandma is Fun.

Just when we all thought things we were in the clear as far as cold, winter, weather goes, Mother Nature rears her ugly head and BAM early spring snow storm!  Yeah, I was about as thrill as the rest of you. Usually, I crave warm, hearty meals on days like this, but my mind and cravings have already shifted to yearning for lighter fare, so that is why I LOVE this recipe for White Bean, Sausage, and Kale Soup.  It is warm and hearty, without being too heavy in your stomach.  The kale adds that freshness that you are wanting in this season, and the flavor is AMAZING.  Let me share with you on how I make it.

You will need:

1 lb. of smoked sausage, sliced
2 15 oz. cans of cannellini beans, drained and rinsed
1 bunch of curly kale, stemmed and chopped
1 onion, diced
8 c. chicken stock
1 tsp. dried thyme
1 tbsp. extra virgin oil
Salt & pepper, to taste

How easy was that!?!

This soup is so simple, so filling, and so delicious.  I can’t think of anything I would rather indulge eating during this unexpected early, spring winter than this White Bean, Sausage, and Kale Soup.  Now pardon me while I go in for a bite.

Mmmmmmm…….OH YEAH.

For even more great recipes head on over to thekitchenwife.net, and as always…

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

 

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White Bean, Sausage, and Kale Soup Recipe

A simple and flavorful soup that is filling without being too heavy. Perfect for those cooler, early spring nights.

Servings 6 -8 servings

Author Mandee Pogue aka The Kitchen Wife

Ingredients

• 1 lb. of Smoked Sausage sliced
• 2 15 oz. Cans of Cannellini Beans drained and rinsed
• 1 Bunch of Curly Kale stemmed and chopped
• 1 Onion diced
• 8 c. Chicken Stock
• 1 tsp. Dried Thyme
• 1 tbsp. Extra Virgin Oil
• Salt & Pepper to taste

Instructions

• Place a heavy bottomed pot over medium/high heat and add the oil.
• Once the pan is hot, add the diced onion and cook 1-2 minutes, until soft and translucent.
• Add the sliced smoked sausage to the pot and let brown, 3-5 minutes.
• Add the beans and thyme to the pot. Stir and let cook for 1-2 minutes.
• Add the chicken stock to the pot.
• Bring to a boil and let simmer for 20 minutes.
• Add the kale and let simmer another 5-7 minutes.
• Taste for seasoning and make any adjustments.
• Serve and enjoy.

The post White Bean, Sausage, and Kale Soup Recipe appeared first on TGIF - This Grandma is Fun.

This Creamy Asparagus Soup is sure to be a family favorite with just 6 ingredients! It’s also a festive recipe for St. Patrick’s Day!

Top of the mornin’ to you! It’s Jen of Bakerette and I’m here to share with you a recipe that is small in ingredients, but LARGE in taste! I think this soup recipe will become a family favorite. The bonus side of of this creamy asparagus soup is that it’s a very simple soup recipe to make.

I’m not really a projects person when it comes to St. Patrick’s Day crafts, but I AM a cook and I love to make green recipes or celebrate St. Patrick’s Day with Irish recipes. To see some of these recipes scroll to the bottom!

No matter how you wrap it up, I think you’ll love this soup recipe. This creamy asparagus soup is:

Creamy

Satisfying

Flavorful

Very low in cholesterol

Low in calories

Low in fat

High in dietary fiber

High in iron

High in manganese

High in potassium

High in thiamine

Very high in vitamin A

High in vitamin B6

Very high in Vitamin C

There’s nothing but positive about this creamy asparagus soup recipe. Serve it with slices of French bread (I have a fantastic and easy French bread recipe) and a large, vegetable-packed salad!

Enjoy!

xoxo Jeni

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Creamy Asparagus Soup

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 167kcal

Author Bakerette.com

Ingredients

• 1 ½ lbs. asparagus spears trimmed
• 1 ½ tablespoons olive oil
• 1 ½ cups finely chopped shallots about 10
• ½ pounds boiling potatoes peeled and cut into ½-inch slices
• 4 cups water
• 2 vegetable bouillon cubes
• 1 teaspoon salt
• <span class="mceItemHidden" data-mce-bogus="1"><span></span>1 tablespoon fresh lemon juice</span>
• Coarsely ground black pepper to taste
• Freshly chopped parsley to garnish

Instructions

• Set aside 8 spears of asparagus to garnish. With the remaining asparagus, chop into 1-inch slices.
• Warm oil in a medium saucepan over medium heat. Stir in shallots and saute until shallots are golden brown (about 8-10 minutes); stirring often. Mix in potatoes, chopped asparagus and water. Cover and turn heat up to medium-high heat and bring mixture to a boil. Reduce heat to low and stir in bouillon cube and salt. Cover and cook until potatoes are fork tender (about 20 mins); stirring occasionally.
• While soup is stewing, blanch remaining asparagus spears in a pot of lightly salted boiling water (about 3 minutes). Remove from water, place in a colander and immediately rinse under cold water; set aside.</span>
• In a blender or food processor, transfer soup in batches and blend until smooth and creamy. Return to pot and stir in lemon juice and ground pepper and simmer until soup is warmed through. Divide between 4 bowls and garnish with asparagus spears and if desired, freshly chopped parsley. Serve while hot.

Nutrition

Serving: 1g | Calories: 167kcal | Carbohydrates: 26.1g | Protein: 6.5g | Fat: 5.8g | Saturated Fat: 1g | Sodium: 320mg | Fiber: 5g | Sugar: 4.2g

Recipe adapted from VegetarianTimes.com

Here are just a few recipes I’ve made that are amazingly easy and classic St. Patrick’s Day/green dishes that are great for a traditional Irish meal!

Make-Ahead Shepherd’s Pie Recipe

Are you a choco-holic like me? You’ll love these healthy, No-Bake Andes Chocolate Mint Bars that are green, festive and oh so delicious!

The post Creamy Asparagus Soup appeared first on TGIF - This Grandma is Fun.

It’s 5 Ingredient Crock Pot Chicken Curry Soup

This 5 Ingredient Crock Pot Chicken Curry Soup is so flavorful and so healthy too! It only requires 5 ingredients. YEP! You read that right! 5 ingredients.

You can serve this recipe as a soup, or you can make it a little thicker and serve it as Massaman Curry over rice. My kids absolutely love this 5 Ingredient Crock Pot Chicken Curry Soup and ask for it regularly. You’re family will love it too!

I love to teach my kids about other cultures and curry is definitely a great way to teach your kids about foods from around the world. There are many different types of curry. Just look it up online and you’ll see that different countries use different spices and serve it with different meats and veggies. It’s actually quite interesting.

Before we get cooking, let’s talk about slow cookers, shall we? Not all slow cookers are created equal. I’ve had my fair share of them, but I’ve finally found my favorite. It’s a Crock Pot brand Cook and Carry Oval 6 quart and it is programmable. You can latch the lid closed for easy transportation. I don’t know about you, but I am taking my Crock Pot to all sorts of pot luck dinners and that lid has saved my life. You really need to check it out. You can learn more about my crock pot HERE on amazon. (affiliate link)

But you are not here for a history lesson or for me to tell you about my slow cooker, are you? You want the yummy, EASY recipe, right? Your wish is my command.

5 Ingredient Crock Pot Chicken Curry Soup

• 4 chicken breasts, diced
• 2 – 13 1/2 oz. cans coconut milk
• 4 large carrots sliced on an angle
• 4 or 5 potatoes peeled and diced (you can use any type of potato)
• 2 tablespoons curry powder
• 1 cup water
• peanuts (optional)
• coconut (optional)

Combine coconut milk and water in the crock pot. Stir in curry powder, chicken, carrots, and potatoes. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours. Ladle soup into bowls and garnish with peanuts and coconut if desired. Serve with warm Naan Bread. Alternately, you can serve over rice.

You will add this recipe to your menu after you try it. It’s so delicious and the flavor is just right. I have eaten at many Thai restaurants, and this recipe tastes just like the Massaman Curry I order there.

Here is a printable version for your convenience.

[amd-yrecipe-recipe:5]

Be sure to head over to my blog at Tips From a Typical Mom and get more family friendly recipes, free printables, parenting tips, product reviews, and family fun activities. While you’re at it you might as well follow me on Pinterest too!

Check out some of my most popular posts:

Annette’s Potato Soup

How to Organize Your Home in Just 6 Days!

7 Tips for Stressed Out Moms

Thanks for stopping by everyone! I hope you enjoy the rest of the winter with your family eating all sorts of yummy soups!

Love, Annette

The post 5 Ingredient Crock Pot Chicken Curry Soup appeared first on TGIF - This Grandma is Fun.

Hey guys, it’s Margaret Anne from Natural Chow back with another simple and delicious recipe for ya!

I’m sure I’m not alone in this but when it’s cold outside and the sky is dreary, all I want is comfort food. And right now my go-to recipe has been this chicken and rice soup.

One of my favorite things about this recipe is that you can make a batch and store it in the fridge for an easy meal later in the week. I’m all about meal prepping to save time during a busy week and this scrumptious chicken and rice soup is perfect for that.

I get the feeling a lot of people are gonna see this recipe pinned from Land O’ Lakes and think “that’s going to take forever and be so hard to make,” but you guys, this is one of the easiest soups you will ever make!

Let’s talk ingredients: chicken, rice, diced onion, butter, frozen vegetables (I use organic), chicken broth, a few spices, water…and that’s it.

See, I told you it was simple.

My family is known for devouring an entire pot of this delicious chicken and rice soup in no time at all. Even the little ones love it.

The best part about this recipe is that it’s easily customizable. Wanna add in some celery? Go for it. A pinch or two of cayenne pepper? Do it. How about swapping some brown rice for the white rice? I 100% support that decision.

Whether you’re making this hearty chicken and rice soup for a bunch of hungry kiddos or whipping up a batch to prep for the week ahead, this recipe is sure to become a staple in your house.

Here’s the recipe:

Print

Hearty Chicken and Rice Soup

This Hearty Chicken and Rice Soup is the perfect pick me up on a long chilly day and is super easy to make!

Servings 6 servings

Author Margaret Anne @ Natural Chow

Ingredients

• 2 tablespoons salted butter
• 1/2 small yellow onion chopped
• 6 cups chicken broth
• 8 ounces 1 cup water
• 2 cups cooked boneless chicken breast
• 2 cups cooked white rice
• 1 12 oz bag mixed frozen vegetables (mine had corn, green beans, peas, & carrots in it)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• salt and pepper to taste

Instructions

• In a large saucepan over medium heat, melt butter and toss in chopped onion. Stir and let cook for about 3 minutes, or until soft.
• Add in the chicken broth and water and bring to a slow boil, stirring occasionally. Add in the cooked chicken breast, rice, frozen vegetables, and spices and cook for 5-10 minutes.
• Stir in the garlic powder, paprika, salt, and pepper and serve.

The post Hearty Chicken and Rice Soup appeared first on TGIF - This Grandma is Fun.

The first time I tried Artichoke Dip (or a version of it) was Cheddar’s Spinach Artichoke Dip. I could not believe two things I had turned my nose up on as a kid, spinach and artichokes, could bring this incredible tangy cheesy goodness. I was hooked so when I saw a recipe for artichoke dip in the slow cooker in my Entertaining: Eat, Drink, and Be Merry cookbook I knew I had to make it. And like a cherry on top I was so happy it was in the slow cooker!

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Slow Cooker Artichoke Dip

Author Penney Lane

Ingredients

• 2 12 oz. jars artichoke hearts drained and chopped
• 2 cups shredded mozzarella cheese
• 1 1/2 cups shredded Parmesan cheese
• 1 1/2 cups mayonnaise
• 1/2 cup diced onion
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes

Instructions

• Add all ingredients to a small slow cooker.
• Stir to thoroughly combine.
• Cover and cook on low for 2 hours.
• Serve warm with pita bread, pita chips, or tortilla chips.

The recipe just says for the artichokes to be chopped, but I gave mine a quick couple of pulses in the food processor to make sure there were no big chunks. I also added the S&P and the crushed red pepper flakes, which was also in the Cheddar’s dip and the small kick is a nice pair to the rich cheese. You can also use purple onions instead of white if you want a pop of color. I had white on hand.

This Slow Cooker artichoke dip has gone in my spiral notebook of go to recipes for parties or get togethers. (I saw Giada had one on her show and figured if it worked for her….) It is so easy to put together and then two hours later have a beautiful flavorful dip that is sure to be a hit at parties or just as a snack for the family. Make this restaurant favorite at home and stop by Penney Lane for more easy recipes and while you’re there be sure and sign up for my weekly newsletter for cooking tips, recipes, and subscriber exclusives.

You might also like:

Cheesy Bean Dip Skillet

Chili Cheese Dip

The post Slow Cooker Artichoke Dip appeared first on TGIF - This Grandma is Fun.

Happy New Year all, it’s Celeste from The Whole Serving and today I’m sharing a really easy recipe you will want to try for the day everybody is talking about, the Super Bowl!

Apart form the holidays, Super Bowl Day is one of the biggest eating events of the year. Super Bowl parties are happening all over the place and even those who aren’t the biggest football fans will find themselves gathered with family and friends with good food.

If you’re hosting a gathering, add these to your menu and if you’re invited to one take them and the hostess will love you. No need for spreading or dipping, just pop in your mouth or enjoy with crackers.

This recipe came from my daughter’s desire for a spinach dip and my need to have a tasty mess free appetizer, drip free for sure. These spinach balls are smooth creamy with a touch of heat and go great with crackers or toast points.

I’m not a big football fan, but I like attending Super Bowl parties for the delicious finger foods and lets face it, the commercials.  Are you hosting or attending a gathering this year?

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Spinach Cheese Balls

Author Celeste @The Whole Serving

Ingredients

• 1 tablespoon olive oil
• 1 6 oz. bag of fresh spinach
• 3 to 4 cloves of garlic minced
• 1 8 oz. block of cream cheese room temperature
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 1 teaspoon Grill Mates steak seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes optional
• fine sea salt to taste
• 1 and 1/2 cup walnuts roughly chopped

Instructions

• Roughly chop bag of spinach while you heat olive oil in skillet over medium heat.
• When skillet is ready add the spinach to the pan and saute' about one minute, add in the garlic and continue to salute' until spinach is completely wilted.
• Place cream cheese in a medium bowl, add in the warm spinach and mix well.
• Add in the cheese and seasonings, mix well and set aside.
• Chop the walnuts or you may choose to use pone nuts or almonds. Transfer chopped nuts to a medium bowl.
• Scoop out about 1/2 tablespoon of the cheese mixture, roll into a ball and roll ball in chopped nuts.
• Place cheese balls on a dish, cover, place in the fridge and allow to chill.
• When ready place on platter and serve.

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For Christmas this year we made this DELICIOUS Sweet and Spicy Glazed Ham.  Oh y’all it was to die for. The thing is, there are only three of us in the house and we always have TONS of leftovers.  So this year instead of the usual suspects like my Scalloped Potatoes with Ham, my husband said why not make some Deviled Ham?  I had heard of ham salad, but never Deviled Ham. I did a little research and discovered that it is very similar to my Southern Style Ham Salad.   It’s perfect on sandwiches, crackers, so many thing.  The best part, you have everything you need for it in your fridge! I can’t wait to share this recipe for you, so…

Let’s Get Started!

Southern Style Ham Salad:
Prep Time: 10 min.  *Cook Time: —  *Difficulty:  Easy  *Servings:  2 cups


Ingredients:

• 1 lb, of left over Ham (You can also use deli meat ham for this)
• 4 oz.  Cream Cheese, room  temperature
• 1/4 c Mayonnaise
• 2 Scallions, chopped
• 2 Tbsp. fresh cut Parsley
• 3 tsp. Sweet Pickle Relish
• 2 tsp. Whole Grain Mustard (or plain yellow mustard)
• 1 tsp. Sriracha Sauce
• 1 tsp. Worcestershire Sauce
• Salt and Pepper, to taste

To begin just give the leftover ham a rough chop.
This will help it get going in the food processor a little easier.

Place it into the food processor.

And pulse it until it ‘s finely chopped, but not a paste.
You don’t want it to be come a paste, because you still have more blending to do.

Now add the cream cheese, mayonnaise, scallions, parsley, mustard, and sweet pickle relish to the food processor.

Next you’ll add the sriracha sauce and…

Worcestershire Sauce to the food processor.

Add a pinch of salt and…

Pepper then place the lid on and fire it up!

Blend until it is a creamy, spread-like, texture.

And it’s that simple!  I like to serve this as little tea sandwiches at parties, but placing it in a little ramekin, as I did here, on a platter with raw veggies and crackers is great too. This Southern Style Ham Salad hits all the right notes on your palette too.  Salty and savory from the ham and Worcestershire sauce, but sweet and tangy from the relish and mustard. Oh, and don’t forget that little kick of spice from the sriracha! This ain’t your mamma’s ham salad.  The complex flavors will have your guests begging for more, and no one would ever guess that you made it from your holiday leftovers!  So this New Year’s don’t sweat the small bites, and as always…

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Print

Southern Style Ham Salad Recipe

A delicious recipe for a Southern Style Ham Salad, PERFECT for any get together!

Servings 2 cups

Author Mandee Pogue

Ingredients

• 1 lb of left over Ham (You can also use deli meat ham for this)
• 4 oz. Cream Cheese room temperature
• 1/4 c Mayonnaise
• 2 Scallions chopped
• 2 Tbsp. fresh cut Parsley
• 3 tsp. Sweet Pickle Relish
• 2 tsp. Whole Grain Mustard or plain yellow mustard
• 1 tsp. Sriracha Sauce
• 1 tsp. Worcestershire Sauce
• Salt and Pepper to taste

Instructions

• Give the ham a rough chop and place it into the food processor.
• Pulse it until it is finely chopped, but not a paste.
• Add the cream cheese, mayonnaise, scallions, parsley, relish, mustard, sriracha, Worcestershire Sauce, salt and pepper.
• Pulse until it is a creamy, spread-like texture.
• Serve as a sandwich or with raw vegetables and crackers
• Enjoy!

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When these gorgeous little gems came out of the oven, I ate four of them without stopping to catch my breath and I refuse to be ashamed! With my struggles with gluten over the past four years, I will shamelessly devour any baked good that is gluten free and doesn’t taste like it is gluten free. The only other GF recipe I have eaten this quickly is my Gluten Free Chewy Chocolate Chip Cookies…which are nothing short of miraculous if you haven’t tried them yet.This recipe does require a blender to prepare so the batter will turn out perfectly smooth. If you are need of a new powerhouse blender, don’t miss out on my giveaway of a Wolf Gourmet High Performance Blender valued at $599. I’ve been having so much fun playing around with my blender and trying out so many new recipes. Nothing like a new kitchen toy for this food blogger

Brazilian Cheese Bread Bites

1 egg, room temperature
1/3 C olive oil
2/3 C milk
1 1/2 C (170 g) tapioca flour
1/2 C (66 g) queso fresco, or other grated cheese
1 tsp salt

1. Preheat oven to 400 degrees. Put all ingredients in a blender and pulse until smooth. Use a spatula to scrape down the sides to be sure everything gets incorporated well then pulse a few more times. You can keep the batter in the fridge for up to one week at this stage.
2. Grease mini muffin tins and divide the batter into 20 muffins. Bake in the oven for 15-20 minutes, until they are puffed up and lightly brown. Eat while warm! You can serve them with a drizzle of honey for a sweet treat.

Follow Carole from My Kitchen Escapades on Pinterest, Twitter, Instagram or Facebook!

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Hello again! It’s Celeste from The Whole Serving, I hope everyone is enjoying the holidays with friends and family. The weather is finally getting colder here in Texas and that’s perfect for soups like the one I’m sharing today.

I remember when I was a child, my siblings and I would eat lots of creamy tomato soup from a can with a side of grilled cheese.  Oh how the thought of that soup brings back comforting memories. The soup I have for you today is my modern-day version of that childhood soup with an added ingredients to add in extra veggie servings.

The extra ingredient is, wait for it….Butternut Squash and I added potatoes to give the soup its creamy texture.

After sauteing the onions and garlic in a bit of olive oil just add the rest of the ingredients and let it all simmer. After cooling a little blend in batches until smooth. At this point you hae the option of adding in milk, cream, parmesan, pesto or nothing at all. I opted for pesto only because I wanted to keep it on the healthier side.

I served my soup with a side of Pesto Toast. It’s sliced french bread with a smear of pesto topped off with Asiago and lightly toasted.  The next time you’re looking for a comforting soup without that overindulgent feel give this one a try.

Print

Creamy Tomato Basil Soup

Calories 138kcal

Author TheWholeServing

Ingredients

• 2 tablespoons extra virgin olive oil
• 3/4 cups chopped onions about 1/2 medium onion
• 3 cloves minced garlic
• 6 cups vegetable broth
• 2 28 oz. cans fire roasted diced tomatoes
• 1 12 oz. bag of ready to use diced butternut squash ipurchased mine from Trader Joe's
• 3 small honeygold potatoes quartered
• 1 hand full of fresh basil leaves
• 1 tablespoon of dried oregano
• 1/4 to1/2 teaspoon red pepper flakes optional
• fine sea salt to taste
• 1 french baguette
• pesto sauce (I used a jare of Classico Pesto Sauce
• Asiago cheese

Instructions

• In a large stockpot heat olive oil over medium high heat. Add onions and saute until soft and translucent. Add in the garlic and saute until garlic is fragrant, about 1 to 2 minutes more.
• Add vegetable stock, tomatoes, squash, potatoes, basil, oregano and red pepper flakes to pot, when it starts to boil reduce heat to medium low and simmer stirring occasionally to prevent sticking.
• Taste and add salt as needed.
• When vegetables are fork tender remove from heat and cool slightly.
• In batches transfer soup to blender and blend until smooth and creamy.
• At this point you can blend in crean, milk, parmesan or pesto. I added pesto to my soup.
• While soup is cooking pre-heat oven to 350 degrees and prepare bread.
• Slice baguette lengthwise, spread with pesto and sprinkle on asiago, place in oven and bake until cheese is melted. Remove from oven and slice.
• Serve soup with pesto toast.

Nutrition

Serving: 1.5g | Calories: 138kcal | Carbohydrates: 24.9g | Protein: 3.6g | Fat: 4.1g | Saturated Fat: 0.6g | Sodium: 261.5mg | Fiber: 6.5g | Sugar: 7.1g

If you like this, here’s more you may like.

Sweet Potato Lentil Stew

Vegetarian Taco Soup

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Hey guys, it’s Mandy from Mandy’s Recipe Box! I am excited to share this fun popcorn recipe with you. Kool-Aid Popcorn! Have you seen this before? My sister-in-law has made it before in a pretty light blue for a Frozen themed snack that my little girl loved. I decided to go with red and green for Christmas and it’s so festive looking!

I found this recipe on Pinterest via Num’s the Word. It was really good. The only thing I had a problem with was it got really hard and stuck to your teeth with the directions. It also says to bake in the oven for 40 minutes. I skipped that because my coating got instantly hard once I started stirring it into my popcorn. So I added my changes below to help with all that. It’s such a delicious treat that I can’t wait to make it all year in lots of fun colors.

Print

Kool-Aid Popcorn

Cook Time 2 minutes minutes

Total Time 2 minutes minutes

Author Mandy Bird

Ingredients

• 1 bag of microwave kettle corn per color/flavor
• 1 cup white sugar
• 1/3 cup butter
• 1/2 cup corn syrup
• 1 package Kool-Aid
• 1/2 teaspoon baking soda

Instructions

• Pop kettle corn according to microwave instructions - filter out the seeds and pour kernels into a large bowl.
• In a medium sauce pan over medium heat, stir together the butter, sugar & corn syrup. Mix well until butter is fully melted.
• Let mixture come to a boil and boil for 1-2 minutes. NO LONGER.
• Remove from heat.
• Quickly stir in Kool-Aid packet until fully incorporated.
• Add baking soda to Kool-aid mixture - mixture will double in size and become thick and fluffy.
• Pour this mixture over popcorn. Mix well. Mixture will be VERY hot. Do not allow mixture to touch your skin.
• Spread out onto a silicone baking mat or wax paper to cool. Break into pieces and enjoy.

Notes

I made two batches of this, one with lemon-lime and one with cherry Kool-Aid. Then, once set, mix together for a fun Christmas treat!

Be sure to follow Mandy’s Recipe Box on Social Media:
Facebook | Pinterest | Instagram | Twitter

Check out these other recipes from Mandy’s Recipe Box…

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Do you enjoy eating chocolate candy as much as I do? How about chocolate nut clusters with 3 different nuts?

They are super delicious and are made of just 4 ingredients which are: chocolate chips, almonds, cashews, and peanuts.

No need to bake them plus they make a perfect Handmade Christmas Gift!

I am sure you will love these delicious Nut Clusters!

Print

Christmas Nut Clusters Recipe

Author Love

Ingredients

• 2 cups semisweet chocolate chips
• 1/4 whole toasted almonds
• 1/4 unsalted roasted peanuts
• 1/4 salted cashews

Instructions

• Place chocolate chips in a microwave-safe bowl and microwave it for 1 minute, stir, microwave for 20 seconds. Stir and microwave again for 20 seconds and repeat this step until chocolate is melted.
• Add the rest of the ingredients.
• Give it a stir.
• Place wax paper on top of the baking sheet. Place 1 tablespoon of melted nut cluster on a wax paper and let it rest in the fridge for 30 minutes or until firm.

Super easy isn’t it!?!

1. Place chocolate chips in a microwave-safe bowl and microwave it for 1 minute, stir, microwave for 20 seconds. Stir and microwave again for 20 seconds and repeat this step until chocolate is melted.

2. Add the rest of the ingredients.

3. Give it a stir.

4. Place wax paper on top of the baking sheet. Place 1 tablespoon of melted nut cluster on a wax paper and let it rest in the fridge for 30 minutes or until firm.

Store these yummies in a covered container, in the refrigerator.

If you make this Christmas Nut Clusters Recipe, PLEASE tag Munchkintime and use a hashtag Munchkintime on Munchkintime, I would LOVE to see your creation, Thank you!

Did you like this Christmas Nut Clusters Recipe?

Let us know in the comments bellow, we would love to hear from you.

3 Popular Post from Munchkintime:

Apple Roses Dessert Recipe

Easy 1 Hour Cinnamon Rolls Recipe

Tomato Tulips Easy Appetizer Recipe

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Learn how to make Gluten Free Pie Crust from scratch with this easy step-by-step tutorial!

I don’t know about you, but the holiday season is my absolute favorite time of the year. Everyone is so jolly, people start decorating their houses with breathtaking light displays, and, of course, everyone makes a load of pies!

I bounce back and forth on which pie is my favorite, but I’ve narrowed it down to two—pumpkin pie and chocolate pie.

But I think we all know that the backbone of any good pie recipe is the crust. So today I’ll be showing you with a visual step-by-step tutorial how to make the most amazing Gluten Free Pie Crust you’ll ever eat!

Shall we get started?

So to start off, combine the flour, salt, and sugar in a bowl and give it a good whisk to combine.

Next cut the butter into cubes and toss into the dry mixture. You can alternatively use solid coconut oil for this recipe, but keep in mind it won’t have the same flavor as a butter-dough would.

Using a pastry cutter or two butter knives, cut the butter into the flour mixture until the overall mixture resembles coarse crumbs.

I really recommend purchasing a pastry cutter, as this makes the whole pie crust-making process much smoother and easier. It’s also a great arm workout!

So this is what it should look like after you cut in the butter, more or less. I probably could have cut in my butter more than I did, but knowing me I was probably just too excited to eat the pie that I got a little careless and cocky.

Then just pour in your ice water and pop in an egg yolk, give it a good stir. Once it gets too hard to stir with a spoon, start kneading it with your fingers, until a cohesive dough forms.

 Then all that’s left to do is press the dough into a disk, wrap it in parchment paper or plastic wrap, and pop it in the fridge for at least an hour to chill, or up to 3 days.

If you wanna freeze the crusts for later use, you can just pop them in the freezer and they’ll keep for up to three months.

When you’re ready to use the pie crust, roll it out on a floured surface (gluten-free flour, of course) until it’s 10 or more inches in diameter.

Here’s the recipe:

Print

Gluten Free Pie Crust

Servings 1 pie crust

Author Margaret Anne @ Natural Chow

Ingredients

• 2 1/2 cups gluten-free 1-to-1 baking flour I used Bob's Red Mill
• 2 teaspoons granulated sugar
• 1/2 teaspoon kosher salt
• 1 cup 2 sticks salted butter, chilled
• 1/2 cup ice water
• 1 egg yolk

Instructions

• In a medium-sized bowl, combine the gluten-free flour, sugar, and salt. Whisk to combine.
• Cube the butter and add it to the dry ingredients. Using a pastry cutter or two butter knives, cut the butter into the flour until the mixture resembles coarse crumbs.
• Pour in the ice water and add the egg yolk and stir with a wooden spoon to combine. When it gets too hard to stir, start using your fingers to knead the dough. Since this is gluten free pie crust, you don't have to worry about over-kneading the dough.
• Use your hands to shape the dough into a ball, packing it together firmly. Flatten the dough ball into a disk and wrap with plastic wrap or parchment paper.
• Refrigerate the dough for at least one hour, or up to 3 days. You can also freeze the dough at this point.
• After the dough has chilled, roll it out until it reaches 10 inches in diameter.
• Carefully drape the rolled pie crust over your pie pan and press into the pan. Crimp the edges with your fingers or a fork.
• Place in the freezer for 10 minutes to chill. Fill with whatever pie filling you'd like. Continue as instructed on pie recipe.

 What is your favorite kind of pie? Share in the comments below! Happy Holidays!

Here are a few treats from my blog Natural Chow you will also enjoy!

Roasted Bacon Parmesan Brussel Sprouts

Easy Garlic Mashed Potatoes

The post Gluten Free Pie Crust appeared first on TGIF - This Grandma is Fun.

Even though this recipe was chosen carefully, I knew my families first response to a different kind of lasagna would be skeptical at best or full retaliation at worst. Classic lasagna is an all round family favorite, it is always requested for birthday dinners and special occasions, we even made it for Christmas dinner one year. My crew is serious about their love of classic lasagna!

It was no surprise when I placed a big pan of White Chicken Lasagna on the table that I heard moans of disappointment. Followed by “what is this”? “where is your regular lasagna recipe”?  “there’s no such thing as White Chicken Lasagna”!  “If this is terrible do we have to eat it”? (outside of rare exceptions the answer is always yes.)

I ignored their questions and quietly placed some White Chicken Lasagna on each of their plates and waited.  A few moments later I heard “this is great” “I can’t believe how good this is”  “Mom you should definitely make this again.” It’s not often a new recipe is met with rave reviews from every single person in my family. The question now is which lasagna will get requested the most?

Print

White Chicken Lasagna Gluten Free

Author Mommy I'm Hungry

Ingredients

• 2 12 oz cans evaporated milk
• 1 1 oz pkg. Any Gluten Free Dry Ranch Salad Dressing (not the dip blend)
• 3 C. cubed cooked, chicken (about 2 large chicken breasts)
• 1/8 tsp pepper
• 2-3 C. uncooked gluten free penne or lasagna pasta
• 1 C cheddar <g class="gr_ gr_75 gr-alert gr_gramm Punctuation only-del replaceWithoutSep" id="75" data-gr-id="75">cheese </g> grated
• 1 C mozzarella <g class="gr_ gr_74 gr-alert gr_gramm Punctuation only-del replaceWithoutSep" id="74" data-gr-id="74">cheese </g> grated
• 1/2 Gluten free breadcrumbs
• 1/4 Green onions

Instructions

• Spray a 9x13 baking dish. Cook pasta until about 2 minutes under regular cook time (probably about 5-6 minutes). Drain, add to <g class="gr_ gr_76 gr-alert gr_gramm Grammar only-ins doubleReplace replaceWithoutSep" id="76" data-gr-id="76">prepared</g> dish.
• Combine evaporated milk, Ranch dressing and pepper in a <g class="gr_ gr_72 gr-alert gr_spell ContextualSpelling multiReplace" id="72" data-gr-id="72">3 quart</g> heavy saucepan. Bring it just to a boil then lower heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. <g class="gr_ gr_69 gr-alert gr_gramm Grammar multiReplace" id="69" data-gr-id="69">Sauce</g> will thicken slightly.
• Layer pasta, chicken, sauce, and cheese into <g class="gr_ gr_73 gr-alert gr_gramm Grammar only-ins replaceWithoutSep" id="73" data-gr-id="73">dish</g>. Bake uncovered at 350' for 25 minutes or until hot golden brown and bubbly. Remove lasagna from oven and sprinkle 1/2 cup gluten free bread crumbs on lasagna, return to oven and brown the bread crumbs for 5 minutes.
• Sprinkle 1/4 cup green onions before serving.
• Let rest 10 minutes before serving.

Notes

Adapted from Mommy I'm Hungry

More recipes to try at Made From Pinterest!

Carmelita’s

Restaurant Steak

Baked Parmesan Tilapia

The post White Chicken Lasagna Gluten Free appeared first on TGIF - This Grandma is Fun.

Sometimes I act like a kid. And as a kid, I was a picky eater. I don’t like sushi. I try to like sushi. I just don’t. I can force myself to enjoy a few bites if I try real hard, but then, not a fan. Sushi lovers are always telling me I just haven’t been to the right sushi place. So I go with them. And manage a few not awful bites. And then it is over. My sushi loving friends also tell me I have not tried the right variety. Have you tried…? I try it; don’t love it. I feel a little Sam I Am-ish about sushi. With so many people telling me how good it is, there just has to be a way for me to like sushi.

Sweet Thai Coconut Mango Sticky Rice Bites are not sushi. I LOVE them!  This is my all time favorite dessert for my friends who are gluten sensitivite, because it doesn’t taste like a version of something that normally has gluten. This sweet dessert tastes just like it should. Sweet Thai Coconut Mango Sticky Rice Bites are my kind of comfort food. These bite size desserts are a great way to get kids to try something new and expand their palate.

So I thought to my sushi adverse self, would I still like this dessert if it were in the form of sushi? I bought myself a sushi mold to test the theory. I know this is not traditional sushi. Thailand is not Japan. But putting Thai Coconut Mango Sticky Rice into a sushi mold made the perfect little bite!
So if you will let me call this sushi, then I like sushi! If you don’t think this counts, then I don’t like sushi. These sushi molds are the coolest thing! The little hole at the top lets you push the sushi right out perfectly formed.

.

The colors are beautiful! Don’t be afraid to experiment with different fruits. Berries or kiwi or banana would be some other kid favs. That might freak out those who know this traditional dessert well. It is ALWAYS served with mango! But then, I turned mine into sushi, so I am all about playing with you food. So I give you permission to get creative and serve it however your family will like it best. I like it best in my mouth.

This post contains an affiliate link, which means that if you use the link to purchase I will receive a small compensation at no additional cost to you! I only share things I am truly happy I have in my kitchen, so we both benefit!

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Sweet Thai Coconut Mango Sticky Rice Bites

Ingredients

• 1/2 cup jasmine rice or any short grain asian rice
• 1 can coconut milk
• 1/2 cup sugar divided
• 1 mango sliced

Instructions

• Cook rice according to package directions, substituting half the water with coconut milk and adding 1/4 cup sugar.
• Check during cooking and add more water a few tablespoons at a time if needed.
• It will be sticky without any liquid left at the bottom when done.
• While rice is cooking, boil the rest of the coconut milk with the remaining 1/4 sugar. Reduce to a simmer and continue cooking until the sauce becomes thick and syrupy.
• Place two slices of mango over each hole in the sushi mold. Spoon half the rice mixture into the mold on top of the mango slices and press with the lid.
• Remove the lid, flip the mold over and press gently on mango slices to release. Place on platter, drizzle with warm coconut sauce and serve warm.

The post Sweet Thai Coconut Mango Sticky Rice Bites appeared first on TGIF - This Grandma is Fun.

This is Carole from My Kitchen Escapades and do I have something great for you. I have always seasoned my taco meat mixing up my favorite yummy spices in my cabinet. It is what my mom did when I was a kid so I had no idea what the stuff from those envelopes ever tasted like. Then this summer came along and I was asked to be the camp cook for over 100 girls. Since I had to prepare over 30 pounds of ground beef, I decided to take the short cut and buy a big jar of pre-made taco seasoning. I didn’t really think twice about that decision….until it came time to eat our walking tacos that night for dinner.I kept taking bites of my walking taco trying to figure out what the heck was wrong with it. It tasted so bland and the meat was all pasty and nasty. Let’s just say I have taken a sacred vow to never use the prepared seasoning packets junk ever again.

If you have never made taco seasoning from scratch, I will forgive you but only if you raise your right hand right now….yes, now….and also vow to never buy those packets ever again. This recipe comes together in less than 2 minutes and your taco loving life will never be the same again.

• 2 Tb chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1 Tb cumin
• 2 tsp salt
• 2 tsp pepper

Instructions

1. Mix all the spices together and store in an airtight container. To use, combine 2-3 Tb with one pound of cooked ground beef. The amount depends on how seasoned you like your taco meat.

If you are a fan of taco night, then you will love my Pork Carnitas recipe as well! Click on the picture to check out my all time favorite recipe!

Follow Carole from My Kitchen Escapades on Pinterest, Twitter, Instagram or Facebook!

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Today I would like to share my family’s favorite and super delicious potato recipe called,

Perfectly Roasted Golden Potato

It is made of golden potato, fresh rosemary stems, baked bacon, lots of garlic and simple salt and pepper seasonings.

You will love this recipe for its cooked, soft and roasted potato texture. Rosemary aroma will make your kitchen smell like fall. Perfect comfort food that you and your family can enjoy for a dinner!

Give this recipe a try for this upcoming Thanksgiving dinner, your guest will be begging for a recipe!

To make Perfectly Roasted Golden Potato you will need:

5-6 golden potatoes

2 stems of fresh rosemary

1 garlic head

olive oil

salt and pepper to taste

baked bacon for serving

greens like dill for serving 100% optional

Preheat the oven to 350F.

1. Peel potato and rinse it in cold water. Slice each potato into two halves. Place it in the pot filled with cold water, add salt. Bring it to a boil, turn the heat down to medium heat and cook for 10 minutes.

2. Once it is done cooking drain the water, let the potato sit in the strainer for a few minutes so there will be no extra water.

3. Grease baking pan with 2 tablespoons of olive oil, place potato into baking pan and season with salt and pepper.  Put in the oven and bake for 30 minutes.

4. After it’s done baking for 30 minutes remove potato from the oven. Using a potato masher, mash potato tops like shown in the picture.

5. Sprinkle 2 tablespoons of olive oil on top of the potato or brush it with a food brush.

6. Add unpeeled garlic and cut rosemary. Return potato into the oven and bake for 40-45 minutes.

7. Garnish with bacon and chopped dill and serve with your favorite salad.

Enjoy!

If you make this dish PLEASE tag @munchkintimeblog and use a hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation, Thank you!

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—–>Click here for more Easy and Delicious Step by Step Recipes<—–

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My kids LOVE to recite the comedy segment that Jim Gaffigan does about bacon.  If you haven’t seen it, you must not like bacon very much.  All the REAL bacon lovers out there know what I am talking about, right?  Well lucky for you, I ‘ve got the video right here.  If you love bacon, you won’t be disappointed.

https://youtu.be/CaK9bjLy3v4 com  compliments of the Jim Gaffigan YouTube Channel

My family gobbled these up in no time flat.  A sure sign of a winning chicken dish.  Oh and if you’re interested in our side dish, Dirty Rice, you can find the recipe HERE.  It was the perfect addition to this chicken.

The recipe suggests that you either pound your chicken first or that you cut a thick breast into cutlets.  For a great tutorial on how to cut your cutlets, watch this:

All right, enough of this yakkin’ about bacon, let’s get cookin’!!

Print

Bacon Chicken

Course Main Dish

Author Made From Pinterest

Ingredients

• 4 large boneless skinless chicken breasts. I used the frozen chicken bag from Costco
• 1 beaten egg
• 1 TBL water
• 1 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1-2 TBL dried parsley depending on how much you want.
• Oil for cooking
• 3-4 slices of bacon cooked. I cooked mine fairly soft as they will continue to cook a little in the oven
• 1 to 1 1/2 cups shredded Monterey Jack Cheese

Instructions

• Preheat oven to 350 degrees.
• Either pound down your chicken first or cut your breast into cutlets. See above video for tutorial
• In a shallow bowl, beat together your egg and water until blended.
• In another shallow bowl, mix together the parmesan cheese, parsley, salt and garlic powder.
• Dip your chicken breasts into the egg mixture and then into the parmesan cheese mixture and coat well.
• Fry your breasts in a hot oil until they are golden brown.
• Cover a cookie sheet with foil and place a wire cooking rack on top.
• Place your fried chicken breasts on top of the rack and cook at 350 degrees until the juice runs clear.
• Cooking times will vary depending on the thickness of your chicken breasts and whether or not you've pounded your chicken or they are cutlets.
• Cooking times will vary from 15-30 minutes.
• Sprinkle the shredded Monterey Jack cheese and the bacon and top and broil for a few minutes to melt the cheese.

Notes

Recipe inspiration from O Taste and See

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Hey y’all, it’s Marye from Restless Chipotle and I am back again to share one of my favorite comfort foods with you. Chicken Pozole Verde is a hearty soup made with chicken, peppers, hominy, and enough of those great Southwestern spices to make you think you are relaxing next to the Riverwalk in San Antionio!

Pozole, sometimes spelled Posole, is a soul warming soup that is chock full of chicken, hominy, peppers, and all of those spices that we love so much here in the Lone Star State. Big state… big flavor. One thing I really love about this soup is that despite the fact that it is filling, it doesn’t weigh you down like super heavy cream soups do.

Don’t get me wrong, y’all. I LOVE those rich, creamy soups! It’s just sometimes if I am running around like a dog at a frisbee tournament I need something light on my stomach by heavy on the staying power. That’s what this soup does — it won’t make you feel stuffed or sleepy but its got tons of protein to keep you alert.

You can make it in a slow cooker or on top of the stove and it freezes really well. It also is better the next day so leftovers are even better than the first time you serve it. It’s one of those recipes you just go-to again and again because it’s so darn good. I like to serve it with cornbread and a salad, but there’s no reason not to serve it with crackers or chips.

It’s the funniest thing about Chicken Pozole Verde — it just doesn’t look that impressive. You read the ingredients and think, eh… maybe. Then you taste it for the first time and you wonder why you’ve never eaten it before.

We had a blue norther come through in the past few days. . . dropped the temperatures down to the mid-80’s. You might not think that is much of a cold front but when you’ve been picking sun-dried tomatoes right from the tomato vines like I have you’ll take what you can get! Although we probably have another month of 80’s and 90’s we’re probably past the 110’s. In my family that means it’s soup weather.

Seriously. It was 82 degrees and rainy the other morning and my daughter wore a sweater and a hoodie to her college classes. I almost expected to see her blowing on her fingers, you know?

When I make this I like to make a double batch and freeze it in 24 ounce servings. I have two kiddos in middle school and one in high school and I like to send them something hot for lunch every day to have along with their sandwiches. This is perfect for warming up and sending in little thermos.

Feel free to adjust the heat by adding or subtracting the number of jalapenos. I like to drop a dried chipotle in the broth while it’s simmering up the smoky heat index  — give it a try that way, too.

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Chicken Pozole Verde Is Serious Tex-Mex Comfort Food

Pozole, or posole, is a Southwestern style chicken soup full of chicken, peppers, and hominy in a garlicky, spicy broth. You can make it in minutes on top of the stove or add all of the ingredients except the garnish to a slow cooker and cook on low for 6 to 8 hours. If you can't find Cojita cheese Feta, although saltier, is a good substitute.

Course Soup

Cuisine Southwestern

Servings 6 servings

Calories 265kcal

Author Marye Audet

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 large poblano pepper cored and diced
• 1-2 jalapeño peppers sliced thinly in rounds (be sure to remove seeds)
• 3 cloves garlic minced
• 3 4-ounce cans diced green chiles
• 6 cups chicken stock
• 2 14-ounce cans white hominy, drained and rinsed
• 3 cups cooked shredded chicken
• 2 teaspoons ground cumin
• Salt to taste
• Garnish: diced avocado lime wedges, chopped cilantro, crumbled cotija cheese

Instructions

• Heat oil in a large stockpot over medium-high heat.
• Add onion and poblano.
• Saute for 5 minutes, or until the onion is soft and translucent, stirring once in awhile.
• Add the garlic and saute for an additional minute, stirring occasionally.
• Add the diced green chiles, jalapeños, chicken stock, hominy, chicken, cumin and salt.
• Stir to combine.
• Simmer for 5 minutes or until heated through.
• Garnish with toppings of choice, squeezing a little lime juice into each bowl.

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 26.7g | Protein: 23.5g | Fat: 6.4g | Saturated Fat: 1.2g | Cholesterol: 54mg | Sodium: 1315mg | Fiber: 3.9g | Sugar: 6.2g

Well y’all, that’s it for this month. I love sharing recipes with you here but I’d love to catch up with you on social media, too! Please consider following me on Pinterest, Facebook, Twitter, and Instagram. See you there!

If you  liked this Chicken Pozole Verde you might also like these Restless Chipotle Favorites…

Slow Cooker Chicken Fajita Soup

Slow Cooker White Chili

Italian Bread Bowls for Soup

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Are you on the mayo or mustard side of the great potato salad debate? This recipe is made with mayo, which is what I prefer. Although, you could definitely add mustard if you prefer the tanginess. The great thing about this recipe is that the potatoes are marinated in a vinegar sauce, so the tanginess is built into the potatoes. This means that this potato salad will be delicious even if you prefer the mustard-based potato salad dressing. 

This potato salad is gluten-free and can be made vegetarian or vegan if you substitute the mayo and sour cream. I love to serve potato salad with grilled meat, corn, and baked beans. 

Red Potato Salad Recipe

My husband is NOT a picky eater. He will eat my burnt grilled cheese sandwiches without a word. He will eat my brownies even when they are overcooked and are as hard as a hockey puck. Have I mentioned that I really love my husband?

Now I have a son-in-law who has somewhat discriminating tastes.  In fact, we tease him and say that he has a “Golden Palate”. I don’t think that my hockey puck brownies would get past him in a New York City minute.

A potato salad your family will love

But back to potato salad.  I have made many a potato salad in my time and my husband has always eaten it.  No complaints, but no compliments either.  If I really think about it, I think it might be because his mother (obviously my mother-in-law) makes a GREAT potato salad and I don’t think he wants to compare my cooking to hers! He’s a smart man.

Well, I ran across this old recipe that I found in my files and decided to give it a whirl. We were barbecuing and I needed a great side dish.

One of the best things that I can say about this Red Potato Salad is that hubby liked it. 

And he even said so! 

Aren’t those the best recipes? When your family actually makes a positive comment about something that you’ve made? So this recipe quickly came out of my recipe archives and into my front and center recipe files. 

It’s simple, easy and I think that you’ll like it too.

Red Potato Salad Ingredients

This potato salad only requires a few ingredients but is packed with flavor. The vinegar and dill weed help give it a nice tang so you can enjoy it even if you prefer potato salad with mustard. Here are the ingredients that you will need to put together this husband approved red potato salad:

• Red Potatoes – make sure it’s a waxy potato so it holds its shape. I like red or Yukon potatoes
• Sour Cream – Adds extra creaminess to your potato salad
• Mayo – The classic base for the creamy “dressing” 
• Vinegar – Add some tang
• Green Onions – For extra crunch, you could use white and green onions. 
• Dill Weed – to mix in, as well as to garnish with
• Salt – you could also add some garlic powder
• Pepper – I like to freshly grind some pepper 
• Tabasco Sauce – this is totally optional, and I usually don’t use it.

Making your red potato salad

To make this delicious potato salad, first, you boil and dice your potatoes and allow them to cool down a bit. When I make mashed potatoes, I will boil them whole after washing them. This makes my life easier. I love that I don’t have to worry about washing an extra cutting board and knife.

Hey, it works. 

However, when I make potato salad, I prefer to dice the potatoes before boiling them. I don’t want the potatoes to get too mushy and I find that cutting them before boiling helps me better gauge when they are done.

I also like to cut my cubes kind of small so that the dressing gets on more of the potato. Don’t know about you, but I am not a fan of biting into a huge piece of potato with no mayo-dressing (what the heck do you call the mayo sauce on potato salad? Is it a dressing? If you know, fill me in below in the comments!).

Now its time to mix the potatoes with the dressing

Once diced, toss your cooked diced potatoes with vinegar, dill weed, salt, and pepper.  Leave that in the fridge to marinate for at least one hour. 

While the potatoes are marinating, mix together the sour cream, mayonnaise, and green onions. Allow that to cool in the fridge while the potatoes are marinating. 

When you are ready to serve, mix the potatoes into the mayo sauce and incorporate them well. I usually like to fold the potatoes into the sauce. Don’t fret if you’re like Moira and aren’t sure what folding is – it simply means to gently mix in a folding motion.

This is to prevent the potatoes from becoming mashed. However, if they do get mashed, it’s okay, it’ll still be delicious. Bet you can guess how I know. Don’t worry, happens to the best of us. 

Chill for at least an hour before serving. The longer it’s in the fridge, the better it tastes in my opinion. That’s what makes this a perfect recipe to make ahead of time. 

Garnish with the remaining dill weed and serve with your favorite barbeque dish. You can also top this with slices of boiled egg or even chopped bacon or bacon bits. 

Don’t forget to chill before serving as it will taste better the colder it is. 

Tips for making a great red potato salad

For potato salad, I usually like to cut the potato into pieces before I boil them, unlike when I mash them. To make sure that my potato salad doesn’t turn into cold mashed potatoes I like to wash and dice the potatoes and then boil for a minute or 2 less than what I normally would. I want them to be cooked through but still firm. 

Chilling the potato salad overnight also helps eliminate the stress on barbeque day. There’s nothing worse than being stuck in the kitchen making sides when everyone else is hanging out by the pool or grill hanging out. 

Make sure to let your potatoes cool down before you mix in the mayo dressing so that it does not get watery. I am not sure what the science is, but I know I did not like the results. 

If you prefer no skin on the potatoes, you could boil them whole, cut around the middle of the potato and then squeeze the skin right off, then dice them. This should be fine as long as you use a sturdy, waxy potato. 

Things to keep in mind when making your red potato salad

Remember to keep your potato salad chilled if serving it outside. 

Don’t forget to put the potatoes into the water while it is still cold so that they can warm up with the water. It is also important that you season the water. I like to add my salt once the water is already boiling. 

Don’t forget to let the potato salad chill in the fridge before serving. This is a great recipe to make the day before an event or holiday since it will taste better from chilling in the fridge overnight. 

Potato Salad Variations you can try

You could boil some eggs and top the potato salad with slices of them. 

I also like to add diced green bell peppers to my potato salads to give them more crunch and color. 

Add bacon bits or bacon crumbles over the potato salad. Bake the bacon between 2 sheets of parchment paper for mess-free bacon. 

If you like your potato salad extra tangy, add a few drops of mustard into the mayo dressing before mixing. 

Red Potato Salad is a wonderful side dish for barbeques and potlucks and dinner parties 

I love serving this potato salad with some grilled burgers, ribs, or chicken. It is the perfect accompaniment for any barbeque!

This potato salad is also a hit for potlucks and other large gatherings, not to mention summer holidays. My favorite part is that it can be made the night before so it is a stress-free potluck or dinner party option. 

This red potato salad goes perfectly with ribs, pulled pork, hamburgers, sausages, brisket, London broil, even grilled fish. No matter what the main dish you want to serve, this potato salad is sure to complement it perfectly. 

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Red Potato Salad

Course Salad

Author Made From Pinterest

Ingredients

• 4 large red potatoes cooked and diced
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup vinegar
• Green onions diced
• 3/4 tsp dill weed plus some extra for garnish
• Dash salt and pepper
• May add a dash of Tabasco sauce if desired. I did not add any to mine.

Instructions

• Toss vinegar, dill, salt and pepper with potatoes. Marinate one hour. Mix together sour cream, mayonnaise and green onions until well blended. Add to the potatoes and chill until ready to serve. Garnish with some extra dill weed on top.

Did you love this red potato salad recipe? Check out these other great recipes from This Grandma Is Fun:

I love how simple and delicious this red potato salad recipe is, and of course, I love that my husband loved it, too! Here are some other great recipes that are also easy and a hit whenever they are served, just like this red potato salad. 

• Sausage Potato Salad
• Southern Style Ham Salad Recipe
• 101 Tastiest Side Dishes for Thanksgiving
• 21 Perfect Christmas Side Dishes
• Mulling Spices Recipe

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Sometimes my husband forgets to tell me he has invited people for dinner. Balsamic Glazed Caprese Chicken is one of my go to dinners where I can run to the grocery store and whip up this beautiful meal and no one will be the wiser. It never fails to impress!

This recipe for Balsamic Glazed Caprese Chicken was inspired by one of my favorite restaurants. We have been going there for years. Dinner is served family style and we always order the same thing. But it was my birthday, so I took the liberty of ordering something different, and I was not disappointed. It tasted so good I wanted to eat out every night.

Instead of eating out every night, I decided to come up with my own version. I think it is even better. The best part is, Balsamic Glazed Caprese Chicken can be made in hurry on a busy weeknight. The trick is cutting the chicken breasts into cutlets for quick cooking. I even made you a quick video to show you how to cut chicken breasts into cutlets yourself; check it out!

Using the chicken cutlets, I was able to make an entire platter of Balsamic Glazed Caprese Chicken from only two large chicken breasts. This is a time saver and an easy way to stretch two chicken breasts to make a whole meal for 4.

Serve it with Roasted Garlic Bread and you have a whole meal in a jiff!

To make this meal I use a bag of baby spinach. It is triple washed and I just spread that on the platter, cover it with the browned chicken, drizzle the balsamic glaze, sauté halved cherry tomatoes with garlic and layer them over the top of the chicken with fresh mozzarella pearls. I add ribbons of basil for that last layer of flavor!Balsamic Glazed Caprese Chicken is one of the easiest company worthy meals I have ever made.

I hope you enjoy it.

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Balsamic Glazed Caprese Chicken

Ingredients

Balsamic Glaze

• 1/4 cup water
• 1/4 brown sugar
• 2 teaspoons cornstarch
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon soy sauce

Caprese Chicken

• 1 6 ounce bag of baby spinach leaves
• 2 large chicken boneless skinless chicken breasts sliced into 6-8 cutlets
• salt and pepper to taste
• 4 Tablespoons of olive oil divided
• 3 cloves fresh garlic peeled and minced
• 3 cups cherry tomatoes halved
• 1 8 ounce container of Mozzarella pearls drained
• 1/4 cup basil leaves sliced into ribbons

Instructions

Balsamic Glaze

• Whisk glaze ingredients together in a small saucepan and cook over medium heat, whisking constantly, until mixture thickens, about 4 minutes.

Caprese Chicken

• Spread washed and dried spinach leaves on large platter.
• Generously salt and pepper both sides of chicken cutlets. Heat 2 Tablespoons of Olive Oil over medium high heat. Brown chicken about 2 minutes each side.
• Lay chicken immediately onto spinach leaves. The warm chicken will wilt the spinach just a bit and marry their flavors.
• Drizzle balsamic glaze over chicken.
• If needed, add remaining oil to pan and add tomatoes and garlic. Cook just until warmed through over medium low heat.
• Layer tomatoes and garlic over chicken and spinach. Pour any remaining liquid from pan over all.
• Layer mozzarella balls and then top with basil.

Try these for dessert!

Chocolate Italian Cake

Strawberry Pinwheels

Sugar Crusted Lemon Cookies

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This reduced balsamic vinegar sauce recipe pairs wonderfully with sirloin steak for an amazing flavor!

I must confess that I enjoy being home alone. Don’t get me wrong, I love Mr. Chef and the Chefettes, but sometimes I like that “me” time where I can decompress. I’ll even volunteer to do the dishes because everyone goes their own way and I have my time to listen to books on tape or listen to my love of 60’s, 70’s, and 80’s music (am I dating myself here?), or just have the quiet to think things through.

Sometimes Sister Chef blasts her music. It’s music that doesn’t float my boat–like hip hop or rap, so we bicker over the volume and she bickers over my music choices and the volume. But one thing we don’t bicker about is steak. I like to try different variations of steak marinades and my family loved this sirloin steak with balsamic glaze sauce. Mmmmwah–delicioso. I think you’ll like it too!

I must also toot my horn…I recently had my cookbook published for the holidays. So if you are looking for ideas and special recipes for Halloween, Thanksgiving or Christmas, you’ve got to buy my book! There are all kinds of recipes from cookies, cakes, and pies to prime rib, turkey, ham, and cornish game hen recipes. Right now it is the #1 bestseller in the Halloween Cookbook section, which made me completely happy! You can pre order my book now on Amazon or Barnes & Noble or it comes out in stores September 8th at Barnes & Noble, Ingram, Seagull Book & Tape, and Deseret Book.

Pre-order on Amazon and Barnes & Noble

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Sirloin Steak with Balsamic Glaze

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Author Bakerette.com

Ingredients

• 1 pound boneless top sirloin steak about 1" thick
• 1/2 cup water
• 1/2 cup apple cider
• 1 cup worcestershire sauce
• 1/4 cup balsamic
• 1 clove garlic minced or pressed
• 1/2 teaspoon crushed red pepper
• 1/4 cup honey
• Salt and pepper to taste

Instructions

• Tenderize meat with a meat tenderizer (optional)
• In a small bowl, mix together water, apple cider, Worcestershire sauce, vinegar, and crushed red pepper until well blended.
• Place steak in a large one-gallon Ziploc plastic bag, pour marinade over steak, seal, and let sit for 20 or more minutes.
• Warm a large skillet over medium-high heat. Remove steak from bag and transfer to skillet. Salt and pepper to taste. Reserve marinade. Cook stead for approximately 12 minutes on each side. If you find the steak is getting too brown on the outside, reduce heat to medium and continue cooking. Remove and keep steak warm.
• Transfer marinade to pan, add honey and stir until well combined. Bring to a boil, uncovered. Reduce heat to medium and boil gently until marinade is reduced to about 1/2 cup (about 7 minutes). Divde steak between plates and pour glaze on top.

Recipe inspired by Better Homes and Gardens | August 2015 | p.114

Jeni from Bakerette

This awesome post has been shared with Whipperberry and Tatertots and Jello

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You know how the word “skinny” always catches a woman’s eye!?!  And the words:  skinny, pool and dip all together in one recipe name? That was all it took to grab my attention. When I saw this recipe for Skinny Poolside Dip on Pinterest,  I immediately thought of all the times I had packed my pool bag with Red Vines, Cheetos and Diet Coke.  Ugh.

One look at this recipe and I knew it was a keeper.  I made a couple of modifications (I know, you’re shocked) to make it my own and more appealing to our family.

I’m not sure why this dip is called Skinny Dip? The recipe calls for cream cheese. We all know where cream cheese ends up. Yes, on your bum. And mine. If the recipe is made with Neufchatel otherwise known as low fat cream cheese, then it might qualify for skinny dip  (kind of).  But regular cream cheese? Well, the word “Skinny” should probably not be attached to the recipe.

I loved the ease of this recipe. Since it’s summer,  I thought a little grilled corn would be perfect in this appetizer. My kids aren’t fond of black olives, so I left the olives out and used an additional fresh red pepper and a small sweet onion. Start to finish, this recipe takes about 10 minutes, if you are grilling corn. Otherwise, it’s close to 5 minutes.

It’s absolutely delicious and a dip that most will love. Enjoy the last few weeks of summer!

Skinny Poolside Dip

modified from Buns In My Oven

8 oz cream cheese, room temperature (regular, low fat or Neufachatel)

2 red bell peppers, cored and diced

3 large ears fresh corn, cooked or 2 cups frozen corn, cobs cooked and corn cut off cob

1 cup sweet onion , diced

1 jalapeno, seeded and diced

2 tablespoons dry ranch dressing or

pepper to taste

In a large bowl, fold cream cheese, red peppers, corn, onion,  jalapeno, and ranch dressing mix together. Season with ground pepper.

Serve immediately or refrigerate until ready to eat. Serve with crackers, tortilla chips or cut up vegetables.

Tips:

-The dip will set up and be difficult to scoop right out of the refrigerator. Let sit at room temperature for a few minutes prior to serving.

-If fresh corm is not available, use one can of corn or 2 cps frozen corn, do not thaw before using.

-If grilling corn, husk corn. Sprinkle with a little salt and pepper. Butter the corn if desired, not necessary). Wrap tightly in a piece of foil. Place on grill and cook over med high heat for about 10 minutes.

-I ALWAYS use food handlers gloves or a plastic sack when cutting and seeding a jalapeno.

If you’re looking for more appetizers,  come on over to A Bountiful Kitchen and visit! Here are a few of our  favorites…

Cowboy Salsa

Buffalo Wing Dip

Roasted Red Pepper Hummus

This awesome post has been shared with Whipperberry and Tatertots and Jello

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Hey y’all. I’m Amy from Atta Girl Says, and I’m tickled to join the Made from Pinterest contributor team.

From my greeting, you may have guessed I’m from the South — North Carolina born and raised! I’m a cook, crafter, decorator, painter, hostess and consummate dabbler in all things domestic. One month, I might show up here with details about a new DIY or decorating project, and the next month, I might be showing you how to make some fun craft. My goal here and on my blog is to share ideas to make your home brighter and your heart lighter.

This month, I decided to bring a dish from the kitchen since it’s the peak of the summer growing and canning season.

I’m sharing a recipe for delicious Homemade Strawberry Jam & Canning Printables, too, for a variety of homemade preserves and pickles.

This is a recipe from my mama’s kitchen. Aren’t the best recipes always the hand-me-down variety? I’m pretty sure she got it out of the Sure-Jell box years ago, but I still think it counts as a family recipe!

Butter my buns and call me a biscuit! This is good stuff!

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Homemade Strawberry Jam

Once you have these delicious homemade jam, made with fresh strawberries, you'll never eat store-bought jam again!

Course Canning

Cuisine Condiments

Servings 8 1-cup jars

Author Amy Buchanan

Ingredients

• 2 quarts strawberries stems removed, cut and crushed to make 5 cups
• 1 box SURE-JELL Fruit Pectin
• 1/2 teaspoon butter
• 7 cups sugar
• 8 1- cup canning jars with rings and lids

Instructions

• Wash jars and rings with hot water and soap (or in the dishwasher.) Rinse well.
• Place jar lids in a sauce pan and cover with boiling water.
• Fill a canner half full with water and simmer.
• Place sliced, crushed strawberries, measuring five cups, into a 6-ounce or 8-ounce stock pot.
• Add pectin to berries, and stir to combine. To reduce foam, add 1 teaspoon butter. Bring to a full boil over high heat, stirring constantly.
• Add sugar and stir.
• Return to a full, rolling boil and cook for 1 minute, stirring constantly.
• Remove from heat and skim off foam.
• Ladle into clean, dry jars, leaving 1/4-inch of space at the top. Wipe jars and seal with lids and bands.
• Place jars in canning rack and lower into the water, making sure there's 1 to 2 inches of water covering the jars.
• Process for 10 minutes and remove jars from canner. Place them upright on a towel.
• Once jars are completely cooled, check the seals by pressing the center of each lid. If the lids spring back when touched, they're not properly sealed and they must be refrigerated.

Since it’s that time of year when the garden and the farmer’s market are bountiful with fresh fruit and produce, I find myself doing a fair bit of canning of pepper jelly, watermelon rind pickles, pickles and more. So, I made some pretty labels to go on the jars so they’ll look pretty in my pantry or when I give these as food gifts.

All these labels are designed to print on 2-inch round Avery labels (look for #22817 or #22807 when you’re shopping).

There’s a vintage-inspired strawberry jam label, created with this free image from the Graphics Fairy, to accompany this recipe.

A watermelon rind pickles label, if you want to try my grandma’s watermelon rind pickles recipe.

Plus labels for blueberry preserves and blackberry jam and two kinds of pickles. (I’ll be sharing a delicious bread-and-butter pickle recipe on Atta Girl Says soon.) I used the vintage berries and vintage cucumbers image from The Graphics Fairy to create these labels.

Download the printable canning jar labels through the links below.

• Strawberry Jam Canning Jar Labels
• Blueberry Preserves Canning Jar Labels
• Watermelon Rind Pickles Canning Jar Labels
• Bread and Butter Pickles Canning Jar Labels
• Blackberry Jam Canning Jar Labels
• Dill Pickles Canning Jar Labels

Thanks again to the sisters for letting me hang out here at Made From Pinterest. I look forward to coming back next month.

I’ll hope you’ll stop by Atta Girl Says for a visit. You never know what I’ll be up to! I’d love to have you join me on Pinterest, Facebook, Twitter or Instagram. Lately, I’ve been broadcasting on Periscope, doing live kitchen table crafting demos, asking for your decorating advice and giving viewers a peek inside my freezer meal cooking adventures with my husband. Follow me there at @attagirlsays.

If you’re interested in more recipes and printables like the ones I shared today, check these out:

Lemon Curd

Sweet & Spicy Pepper Jelly

Preserved Lemons

This awesome post has been shared with Home Stories A to Z

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Jello Shave Ice

Is shave ice popular where you live?  Here in Utah, you can barely turn a corner without a shave ice hut on it.  My personal favorite shave ice hut is Hokulia’s.  I have a different shave ice hut near my home and the other day  I  counted over 40 people in line.  It’s a crazy phenomena here.

Now here’s a lesson for you on shave ice.  If you know what you are talking about, you will call it “shave ice” and not “shaved ice”.  If you call it “shave ice”, it means that you know thats it’s official Hawaiian name.  If you call it “shaved ice”, you are showing your haole (pronounced how-lee = non-islander) ignorance!

My daughter is half Tongan and her husband is full Samoan so around our house, we definitely call it “shave ice”!!

Now that you know what to call it, let’s get around to making it.  Here we go!

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Jello Shave Ice

Course Dessert

Author Made From Pinterest

Ingredients

• 1 6 oz package of Jello or two 3oz pkgs any flavor you desire
• 2 cups boiling water
• 4 cups Sprite
• 2-3 drops of Americolor Soft Gel Paste in red blue and purple. Can also use regular food dye color.
• Condensed milk if desired

Instructions

• With a whisk, mix the dry jello powder into 2 cups boiling water. Mix well so that all the jello powder is dissolved.
• Add four cups of Sprite. Mixture will get foamy but that is normal.
• Add desired number of drops of food color. This is just to get a brighter color of ice.
• Mix well.
• Pour into 9x13 pan and freeze overnight.
• When ready to serve, scoop out of the pan with an ice cream scoop.
• If desired, you can top with some condensed milk.

Notes

One 2 litre bottle of Sprite yields 10 cups which makes 2 1/2 recipes.

And for the finale, you can also top your shave ice with some sweetened condensed milk:

Recipe adapted from Fabulessly Frugal

Enjoy the rest of your summer with some Jello Shave Ice!

You can also find us on Pinterest │ Facebook │ Twitter │ Instagram │ StumbleUpon │ Hometalk

Looking for some more “cool” desserts?  Check these out!

Strawberry Banana Orange Popsicles

Lemon Ice Box Pies

4th of July Ice Cream Cones

This awesome post has been shared with Home Stories A to Z

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I have six kiddos and the more they can do for themselves in the kitchen, the happier I am as a busy mom. I am always coming up with quick and easy meals, snacks and treats they can make for themselves. Click here to see all the recipes in my Kids in the Kitchen series, then allow them to do a little work while you sit down for a minute….what a concept!
This very simple fruit dip took a whole 2 minutes for my 5 year old to make, with a bit of measuring help from her big sister. They completely devoured it and especially loved it with apples. I love how healthy it is and packed with protein as a bonus. We ran out of fruit before the dip was gone, but that was only an excuse for the little fingers to plunge into the bowl. Go for it little minions of mine
We had a bit of leftover dip the next day so I got creative and spread a glob of it over my Low Carb Pancakes.….heaven, I tell you!

Follow Carole from My Kitchen Escapades on Pinterest, Twitter, Instagram or Facebook!

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Peanut Butter Fruit Dip

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Carole

Ingredients

• 2 - 5.3 oz containers of vanilla Greek yogurt
• 3 Tb peanut butter
• 1 Tb honey or agave nectar
• 2 tsp vanilla
• 1/4 tsp cinnamon

Instructions

• Combine all the ingredients in a small bowl and serve with your favorite fresh fruit! Store in the fridge in an airtight container for up to a week.

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