These Mummy Calzones would have captured their attention and got them to eat before the sugar rush came!

Although this looks fancy, it is easier to make than you think.  I encourage you to try it as I know your kids will gobble it up and it will get some good food in their tummies before Halloween.  Just look.  It only takes about 15 minutes to prepare!

Print

Mummy Calzones

Course Dinner

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Author Mummy Calzones

Ingredients

• Pizza dough refrigerated or homemade
• ¼ cup pizza sauce
• 1 cup mozzarella cheese shredded
• 1 egg for egg wash
• 1 black olive for eyes optional
• Cooked Sausage
• Pepperoni
• Cooked Bacon
• Any other favorite pizza toppings

Instructions

• Preheat oven to 350 degrees
• Roll pizza dough out onto large cookie sheet
• 
• Using a small spatula for guidelines, cut strips on both long sides of dough, leaving 2-3 inches in the center uncut
• 
• Spoon pizza sauce down the center
• 
• Add cheese
• 
• Then add pizza toppings and more cheese
• 
• Wrap the calzone beginning at the bottom and slightly criss crossing and overlapping the dough
• 
• In a small bowl, whisk together egg and 1 tablespoon water
• Brush egg wash over pizza dough
• 
• Bake for 25-30 or until golden brown
• Remove from oven and let rest 5 minutes
• To serve as Mummy for Halloween, slice black olive to make eyes
• 

We promise that this will be a “Yummy Mummy” that your kids will love!

Here are two more SUPER fun Halloween recipes!

Bloody Shirley Temples

Halloween Hot Chocolate

The post Mummy Calzones appeared first on TGIF - This Grandma is Fun.

The second phase of the holiday season has started! It’s time to start the countdown to friends, family, and warm, cozy, comfort food. Are you ready for Thanksgiving? Here’s 101 tastiest Thanksgiving side dishes for you to try this year!

Nothing makes you feel better than a warm slice of bread with melted butter. Mm-MMM! 

1. 15 Minute Stuffed Cheesy Bread– Eating on a Dime cheesy bread is making my mouth water.

2. Copycat Texas Roadhouse Rolls– If you make The Cozy Cook‘s copycat rolls, prepare a ton because they will get gobbled up fast!

3. Sweet Potato Honey Cornbread– So many wonderful fall foods combined into one! Find this recipe at Black Girls Who Brunch!

4. The Best Pumpkin Muffins Ever–  We do not use the word “best,” lightly. Try it out for yourself and you’ll see what we mean!

5. French Bread Dinner Rolls– Can you just imagine the flavor of this bread from Serena Bakes Simply From Scratch spread with warm butter? I’m not drooling…

6. Cheese and Garlic Crack Bread– RecipeTin Eats‘s bread is a fun way to bring guests together. 

7. Buttery Fluffy Cornmeal Dinner Rolls– Buttery? Fluffy? Count me in! Check out this recipe at Mel’s Kitchen Cafe.

8. Quick and Easy Bread Sticks– If Thansgiving gets a little busy at your house (I know it does at our’s!), you’ll love quick and easy bread sticks from Jamie Cooks it Up!

9. Outback Molasses Bread– I love a lot of things about Outback, but I can’t lie that their bread is my favorite. Thankfully, It’s Always Autumn has a perfect copycat recipe!

10. Grandma’s Southern Buttermilk Biscuits– You know it’s good if it has the words “Grandma” and “Southern” in the title! Try these biscuits from Divas Can Cook!

11. Crusty Sourdough Rolls– Where has this bread been all my life?! Fin it at Heart’s Content Farmhouse.

12. Cranberry Pecan Pumpkin Bread– This bread from Mom On Timeout is everything a fall bread should be!

13. Cheddar Herb Irish Soda Bread-I can’t wait to try this cheesy bread from The Café Sucre Farine!

14. Buttermilk Honey Bread– Kudos Kitchen by Renée says this bread is like a little piece of heaven!

15. Fall Spiced Cornbread– With just the right blend of nutmeg, cinnamon, and ginger, you’ll fall in love with the flavor in The View From Great Island‘s cornbread.

16. No Knead Rosemary Bread– Whoever is looking for an easy, make-ahead bread, check out Damn Delicious‘s no knead rosemary bread!

My favorite part of Thanksgiving- potatoes!

17. Cheesy Ranch Potatoes– If you want to change things up with your potatoes this Thanksgiving, try The Salty Marshmallow‘s recipe!

18. Baked Garlic Parmesan Potato Wedges– Who says Thanksgiving potatoes need to be mashed? Try potato wedges this year from Creme de la Crumb.

19. Loaded Mashed Potato Gratin– Carrie’s Experimental Kitchen‘s recipe includes lots of bacon and lots of cheese. What’s not to love?

20. Twice Baked Potato Casserole– Because baking potatoes twice brings them to the next level. Try this mouthwatering recipe at Simply Stacie!

21. Lipton Onion Potatoes– It’s almost ridiculous how easy and delicious these potatoes are!

22. Parmesan Garlic Butter Potatoes– So cheesey, so crispy, so right. Find the recipe at Norine’s Nest.

23. Melting Potatoes– I can’t even fathom how delicious this recipe from Curry Trail sounds.

24. Cheesy Scalloped Potatoes– An American classic for an American holiday! We love Spend with Pennies‘s recipe!

25. Best Hassleback Potatoes– I love how fancy these potatoes from Lavender & Macarons  look!

26. Slow Cooker Ranch Potato– The ultimate easy potato recipe from The Recipe Pot!

27. Baked Cheesy Mashed Potato Bites– I love how Trending Recipes‘s potato bites sneak in broccoli. Kids will love them!

28. Pumpkin Scalloped Potatoes– You’ve had cheesy scalloped potatoes, now try The Blond Cook‘s pumpkin scalloped potatoes!

29. Best Creamy Dreamy Mashed Potatoes– If you dream of potatoes, you’ll love this recipe from Cooking For Keeps.

These savory dishes will have all your guests’ mouths watering!

30. Scrumptious Roasted Vegetables– Looking for a way to livin’ up your vegetables? Try Craving Tasty‘s roasted vegetables!

31. Broccoli Cheese Bake– This dish from An Italian in My Kitchen will be a hit with all your guests, even kids!

32. Garlic and Herb Asparagus– I love asparagus and was thrilled to find this recipe from Dinner at the Zoo. It gives me one more reason to eat asparagus.

33. 5 Ingredient Corn Casserole–  You’ll love this easy and delicious corn casserole! So simple, but the results are amazing!

34. Crack Corn Salad– You’ll never get enough of this corn salad from Sweet and Savory Meals!

35. Oven Roasted Butternut Squash– The Healthy Foodie‘s butternut squash is everything I imagine a fall dish should be.

36. Honey Glazed Roasted Veggies– These vegetables from Lauren Conrad are the perfect blend of sweet and savory!

37. Lemon Garlic Orzo with Asparagus– The Garden Grazer‘s recipe adds a fresh flavor to asparagus. 

38. Cheddar Vegetable Au Gratin– Mmmmm, easy and cheesy! Try it at McCallum’s Shamrock Patch.

39. Balsamic Green Beans and Mushrooms– You’ll love this vegetable casserole from Let’s Dish.

40. Cheesy Garlic Zucchini Bites– These zucchini bites from Host the Toast are drool-worthy!

41. Roasted Pumpkin Macaroni Cheese– Who knew pumpkin and mac n’ cheese would make such a delicious combination? Check out Something Sweet, Something Savory‘s recipe!

42. Loaded Veggie Salad– We love how beautiful Pip and Ebby‘s vegetable salad is! So many colors!

43. Slow Cooker Cheesy Creamed Corn– As if creamed corn wasn’t good enough, The Diary of a Real Housewife added cheese! Yum!

44. Harvest Thanksgiving Vegetable Hash– All the best vegetables combined into one dish with this recipe from Unbound Wellness.

45. Roasted Carrots with Candied Pecans and Goat Cheese– This dish from Inspired by Charm is light and tasty!

46. Savory Pumpkin Casserole– I recently found out that pumpkin is in fact a fruit, not a vegetable. Nevertheless, it makes for an excellent faux-veggie dish in this recipe from Low Carb Yum!

Check out these beautiful greens! 

47. Autumn Pear Salad– Feel Good Foodie salad is seasonal and festive!

48. Apple Pecan Fall Salad– Nothing says fall like pecans and apples! Try them in this beautiful salad from Mamagourmand!

49. Cranberry Quinoa Salad with Candied Walnuts– Peas and Crayons‘s salad proves that is possible to be both nutritious and delicious.

50. Maple Pumpkin Autumn Salad Dressing– Where has this dressing been all my life?! Check out this recipe at The Cookie Rookie.

51. Pomegranate, Pear & Avocado Salad– Did you say avocado? You can count me in! I can’t wait to try Gimme Some Oven‘s salad!

52. Honey Mustard Brussels Sprout Salad– If you never thought liking brussels sprouts was a possibility, think again. What’s in the Pan?‘s salad is sure to change your mind!

53. Roasted Sweet Potato & Arugala Salad– This salad from Ambitious Kitchen is everything a Thanksgiving salad should be.

54. Spinach Salad with Apples, Walnuts & Feta– This salad from The Kitchn looks irresistible!

55. Pumpkin Avocado Feta Salad– You will love Chef Not Required‘s unique blend of fall flavor in this salad.

56. Roasted Butternut Squash Salad– Lucky for everyone reading this, Tastes Better From Scratch found another delicious way to eat butternut squash.

57. Apple Cider Vinegar Salad Dressing– Bonus: this recipe from Hungry For Inspiration is also keto friendly!

One thing I look forward to every Thanksgiving is the cranberries! They add such a unique flavor that comes only once a year. 

58. Cranberry Cinnamon Pear Sauce– This sauce from One Hundred Dollars a Month is the perfect companion for your Thanksgiving turkey.

59. Cranberry Brie Bites– What is it about brie that makes everything fancier? This recipe from Mommy’s Kitchen makes me feel so high-class.

60. Cranberry Pecan Sweet Potato Wild Rice– Fun fact: wild rice is not actually rice. It is, however, wildly delicious, like in this recipe from The Recipe Critic.

61. Cranberry Fluff Salad– That Skinny Chick Can Bake‘s fluff salad is heavenly!

62. Cranberry Jello Salad– Num’s the Word‘s salad is traditional with a hint of tropical.

63. Cranberry Cream Cheese Crescent Bites– Can you ever go wrong with Pillsbury crescents? The answer is, no, you can’t. They are perfect for any and all occasions, as you can see with this recipe from Pillsbury.

64. Cranberry Orange Relish– Everyday Eileen‘s relish pairs with many foods, and will bre great not only for the Big Day, but for left overs.

65. Cranberry Sauce Crostini– Always Order Dessert‘s crostini is both easy and impressive.

66. Cranberry Pepper Jelly Dip– We love this original take on cranberries from Life With the Crust Off.

67. Orange, Cranberry Cream Biscuit– Food Ahead‘s biscuits are delicious and pretty to look at too.

Believe it or not, most “yams,” we eat in the USA are actually sweet potatoes. 

68. Baked Candied Yams Soul Food Style– I Heart Recipes‘s candied yams are melt-in-your-mouth-good

69. Maple Oven Roasted Sweet Potatoes– Fill your kitchen with the sweet aroma of maple and sweet potatoes with this recipe from Lemon Blossom.

70. Spicy-Sweet Roasted Sweet Potatoes– If you like to have a little kick in your potatoes, you’ll love Spicy Southern Kitchen‘s recipe.

71. Baked Yams with Apple and Bacon– You’ll love this delicious fall dish from D’Artagnan.

72. Cinnamon Pecan Sweet Potato Rounds– The Whole Cook‘s sweet potato rounds are the perfect sweet addition to Thanksgiving.

73. Creamy Sweet Potato Bake– If you’re looking for the new family favorite, look no further than Clean Food Crush‘s sweet potato bake!

74. Baked Yam Brussel Sprouts– Want something sweet and saltfy? You’ll love Canadian Cooking Adventures‘s recipe.

75. Instant Pot Candied Yams– Whip up tender, tasty yams in a flash with Simply Happy Foodie‘s Instant Pot recipe!

76. Praline Yams – Give your yams an extra crunch with Confessions of an Overworked Mom‘s yam dish.

77. Pumpkin Pie Spiced Sweet Potatoes– You can never have too much pumpkin spice in the fall, am I right? Follow Premeditated Leftovers‘s recipe for pumpkin spice sweet potatoes!

78. Sweet Potato Souffle– I have one word for you- streusel. If that doesn’t convince you that you’ll love these sweet potatoes from Daily Appetite, I don’t know what will.

79. Roasted Sweet Potato Rounds– Who wants to wait an hour for baked sweet potatoes? Cut that time by 20 minutes with this recipe from Fork in the Road!

80. Thanksgiving Stuffed Yams– Everything should be stuffed on Thanksgiving. Turkey, yams, and finally your belly! Try this recipe from Living Loving Paleo

81. Maple Walnut Twice Baked Sweet Potato– We have twice baked potatoes and then we have twice baked sweet potatoes. Choices, choices. Find this recipe at Diaries of Nia.

82. Mashed Yams with Feta– Doesn’t this recipe from Cooktoria sound dreamy?

83. Maple Bacon Sweet Potato Hash– The fun thing about this recipe from Delicious Little Bites is that it can be used for Thanksgiving or breakfast.

84. Sweet Potato Fritters– If you need something a little fancier than fries for Thanksgiving, you’ll love Mommy Cooking‘s fritters.

85. Sweet Potato Muffins– Sweet potatoes are also delicious in bread. You’ll love these muffins from The Pretend Chef!

Everyone has their own special stuffing recipe they like to use. These bloggers shared their favorites and they all look amazing! 

86. Crockpot Stuffing– Make it easy for yourself this year with Julie’s Eats and Treats‘s crockpot stuffing!

87. Grandma’s Thanksgiving Dressing– Who knows how to make Thanksgiving stuffing better than Grandma? Try this reicpe at Sweetpea Lifestyle.

88. Squash, Chestnut, & Brioche Stuffing– Try something new with this stuffing from Martha Stewart!

89. Homestyle Sausage Stuffing– This stuffing from Cinnamon, Spice & Everything Nice is described as being “worth fighting over.” I don’t think we need to do any more convincing that this recipe is good!

90. Sage, Onion and Smoked Bacon Stuffing– Can you imagine how delicious the aroma from Garden & Table‘s stuffing would be? My mouth would definitely be watering.

91. Classic Stuffing– If just need a good ol’ classic, head over to Recipe Girl!

92. Amish Potato Stuffing– One thing I know about Amish food is that it tastes incredible! Brooklyn Farm Girl‘s Amish potato stuffing is sure to be a hit!

93. The Best Homemade Stuffing– If you’re a stuffing fanatic, you’ll love this recipe from Wine & Glue!

94. Southern Cornbread Dressing– As if cornbread wasn’t already amazing, you can put it in stuffing, ahem- excuse me- dressing for incredible texture and flavor! Try this dish at South Your Mouth

95. Cranberry Apple Stuffing– Cranberries and apples add just the right amount of sweetness in this recipe from House of Yumm.

96. Make Ahead Herb Stuffing– Give yourself a break Thanksgiving day with Call Me Betty‘s make-ahead stuffing.

97. Old Fashioned Chestnut Stuffing– Who says chestnuts are only for Christmas? You’ll love Palatable Pastime‘s stuffing on your turkey!

98. Smoked Oyster Stuffing– For any seafood lovers, give this stuffing from Champagne Tastes a try!

99. Rye Bread, Onion and Apple Stuffing– Savory Nothings‘s recipe is sure to have everyone drooling!

100. Simple is Best Dressing– Check out this simple, easy recipe from Bon Appetit</>

101. Caramelized Onion, Sausage & Pecan Stuffing– All these flavors in one incredible stuffing?! Count me in! check out this dish at No Spoon Necessary!

The post 101 Tastiest Side Dishes for Thanksgiving appeared first on TGIF - This Grandma is Fun.

Fall time is here and what better way to celebrate than with apples? Here are 101 apple recipes to try right now!

Light, sweet, and refreshing, apples make for some of the best snacks!

1. Easy Cinnamon Apple Energy Balls– This easy snack from Sweet Spicy Kitchen will start your day right!

2. Apple Pie Snack Cups– Why wait for dessert when you can have these delicious snacks from Five Heart Home any time?

3. Cinnamon Apple Chips– Apple chips are one of my favorite snacks. I could eat these chips from Carrie’s Experimental Kitchen all day!

4. Blackberry Apple Fruit Leather– This fruit leather from Salt in my Coffee is a perfect fall snack!

5. Baked Apple Oatmeal Bars– These oatmeal bars from My Everyday Table are sure to make your mouth water!

6. No Bake Apple Donuts– Ok, no, these snacks from Fork and Beans are not really donuts, but with a name like that, your kids will be begging for these sweet, healthy snacks!

7. 2-Minute Cinnamon Apples– A quick, sweet snack from Listotic!

8. Cream Cheese Apple Dip– Is it just me, or is cream cheese a magic ingredient? It goes with everything and only makes a recipe even more amazing! Check out this cream cheese recipe from Grateful Prayer, Thankful Heart!

9. Apple Nachos with Peanut Butter and Chocolate– Delicious nachos from Curry Trail. I never imagined nachos without cheese could ever be this appetizing!

10. Apple Cinnamon Homemade Granola– Can you for one second just imagine the aroma of this granola from Spaceships and Laser Beams baking in your kitchen? Oh yeah, I’m totally drooling…

There are so many different breads to make with apples, it was hard to choose! We selected what we believe to be the BEST apple bread recipes just for you!

11. Pumpkin Bread with Apples– One bite of this bread from Yellow Bliss Road and *POOF*! You’re in buffalo check flannel with a beanie and UGGs.

12. Apple Pecan Scones–  These scones from Great Grub, Delicious Treats  make me want to curl up with some hot cocoa, a blanket, and a good book.

13. Healthy Apple Muffins– Yes, it is possible for muffins to be healthy, as you can see in this recipe from Cookie and Kate.

14. Caramel Apple Pie Bread Pudding– If you’re a bread pudding fan, you will love this recipe from Yuma’s Kitchen!

15. Dutch Apple Bread– Two words for this bread from  Butter with a Side of Bread: cinnamon- streusel. I’m in!

16. Glazed Apple Bread– The glaze on this bread from Tastes of Lizzy T looks heavenly!

17. Greek Yogurt Apple-Cinnamon Bread– This bread from   Kristine’s Kitchen Blog looks so good!

18. Praline Topped Apple Bread– Pralines? On apple bread? I must be in heaven now! Thanks Shugary Sweets!

19. Apple Crumb Bread with Maple Caramel Sauce– This bread from An Italian in My Kitchen just screams autumn!

20. Apple Cranberry Bread– Can I get a hallelujah for this bread from Julie’s Eats and Treats?!

21. Apple Butter– One of my favorite things to pair with bread is apple butter and we have just the recipe!

From salads to casseroles, apples make for a versatile side dish.

22. Waldorf Salad– I can’t wait to try this salad from Simply Recipes!

23. Cream Cheese Caramel Apple Spread– This recipe is so easy-peasy and delicious, you’ll probably eat it every day. You have been warned…

24. Apple Walnut Feta Salad– This salad from Top and Exclusive Foods is a perfect combination of sweet and savory!

25. Scalloped Apple Casserole– Normally, when I hear the word “casserole,” I run and hide. But this recipe from Red Cottage Chronicles has officially changed my mind about casseroles.

26. Maple Cinnamon Sweet Potatoes and Apples– I’m pretty sure this recipe from Delicious Little Bites is the epitome of autumn recipes.

27. Cheesy Apple Casserole– I never realized how good cheesy apples sounded until I found this recipe from The Southern Lady Cooks.

28. Sausage, Apple, and Cranberry Stuffing– This stuffing from Let’s Dish has me all ready for Thanksgiving!

29. Cran-Apple Slaw– I truly believe the best coleslaws are made with apples. Look at this recipe from Hungry Girl if you don’t believe me!

30. Apple Chutney– This chutney from The Project Pile is both healthy and delicious!

31. Apple Almond Rice– This rice from Just a Pinch is a dinner game changer! Seriously, I don’t know how I’ll ever go back to boring white rice again…

I am not a morning person. Getting out of bed is my least favorite part of the day- until I saw these recipes. With breakfast like these to look forward to, getting out of bed will be a cinch!

32. Apple Walnut Crepes– What would the world be without crepes? These crepes from Great Grub, Delicious Treats are heaven on earth!

33. Easy Baked Apple Donuts– “Easy,” and, “Donut.” That’s all I need to know about this recipe from Yummy Toddler Food.

34. Easy Apple Oatmeal Muffins– These muffins from House of Nash Eats are comfort food at its finest!

35. Apple Cheese Cake Breakfast Quesadillas– This breakfast from 4 Sons R Us looks so rich and delicious, the world might just end.

36. Easy Apple Fritters– If you’ve never made apple fritters before, than this easy recipe from Souffle Bombay is the perfect place to start.

37. Apple Pie French Toast Casserole– There are no rules written anywhere that says you can’t have apple pie for breakfast. But, if you’re worried, this recipe from Simply Stacie is technically French toast. The perfect cover!

38. Apple Cinnamon Quinoa Breakfast Bowls– Wait- Quinoa for breakfast?! Try this breakfast from Recipe Runner  and you’ll never second guess quinoa again.  

39. 5 Ingredient Apple Ring Pancakes– This recipe from Everyday Cooking had me at “5 Ingredient.”

40. Caramelized Apple Slow Cooker Oatmeal– Can you imagine waking up to the smell of this oatmeal from Nourishing Joy after cooking all night? Heavenly!

41. Apple Cinnamon Oatmeal Breakfast Cookies– This is an easy to-go breakfast from What Molly Made.

42. Apple Butter Pancakes– You will never eat regular pancakes again after you try these from Kleinworth Co. Just sayin’.

43. Apple Peanut Butter Toast– This toast from Erin Lives Whole is simple and delicious. Perfect for a busy fall morning!

44. Nourishing Apple Breakfast Cake– Nourishing and cake. Two of my favorite things in one recipe from All the Nourishing Things.

45. Apple Crisp Coffee Cake– The perfect breakfast treat from Spicy Southern Kitchen!

46. Oatmeal Apple Breakfast Bake– This recipe from Everyday Dishes has my mouth watering.

Apples add the perfect amount of sweet and sour to any main dish!

47. Chicken, Brie, and Apple Panini– This panini from What Should I Make For is everything I ever hoped for in a sandwich. *wistful sigh*

48. Apple, Cheddar, Turkey Burger– A blend of sweet and savory your mouth will not soon forget! It will ruin all other burgers for you. Find it at Recipe Runner!

49. Apple Bacon Mac and Cheese– I would love to enter my house on a cold, wet day to find a bowl of The Wanderlust Kitchen‘s mac and cheese waiting for me at my table.

50. Apple Chicken Sheet Pan Dinner– Throw all the ingredients to this recipe from Tastes of Lizzy T onto one pan, and you’ve got yourself dinner!

51. Apple and Gouda Stuffed Hassleback Chicken– This chicken from Jamonkey makes a beautiful presentation. It doesn’t hurt that it tastes amazing too!

52. Smoked Gouda, Apple, and Bacon Quesadilla– I love this creative take on quesadillas from Renee’s Kitchen Adventures!

53. Turkey, Mushroom, Apple Stuffed Acorn Squash– The Clean Eating Couple gives us one more reason to love acorn squash!

54. Apple Bacon Wrapped Pork Tenderloin– This pork tenderloin from What Great Grandma Ate sounds too good to be true!

55. Apple Cheddar Chicken Melt– Check out Kitchn‘s chicken melt! I know what I’m having for dinner tonight!

56. Easy One Pan Maple Glazed Pork with Apples and Onions– This one-pan recipe from The Busy Baker is so good and so easy, you’ll probably make this for dinner every night. You’ll never have to wonder what to make for dinner again!

57. Creamy Spiced Apple Pecan Chicken– Wholsomelicious‘s chicken is so good, you’ll be dreaming about it until the next time you make it! Be prepared…

58. Slow Cooker Honey Apple Pork Loin– Any recipe that uses a slow cooker, like this one from Dinner Then Dessert, is already my favorite.

59. Turkey Apple Honey Pecan Wrap– This wrap from Meal Planning Magic is delicious, yet nutritious!

60. Chicken Salad with Apples and Cranberries– Skinny Recipes‘s chicken salad looks too good to eat!

Yes, we had to make a whole section dedicated to pie only. That’s the best part about apples!

61. Classic Apple Pie– Of course, we had to include the classic all- American apple pie! We love this recipe from Live Well, Bake Often!

62. Apple Butter Pumpkin Pie with Streusel Topping– Apple and pumpkin in a pie. It’s the best of both in Tidy Mom‘s pie recipe!

63. Apple Pie Fries– These apple pie fries from CincyShopper are perfect for those of us who like to take their apple pie on the go (As in me. Seriously, I’m bagging these up and stuffing them in my purse…)!

64. Healthy Apple Pie– If you’re going for a more guilt-free pie eating experience, try Chocolate Covered Katie‘s recipe!

65. Cinnamon Rhubarb Apple Pie– If you love apples and if you love rhubarb that this recipe from Sustain My Cooking Habit is a must!

66. Apple Pie Enchiladas– I have never loved enchiladas more than when they were made into apple pie. Thanks Sugar Apron for the genius idea!

67. Apple Pie Bars– These apple pie bars from Pastry & Beyond are apple pie made easy!

68. Cinnamon Roll Apple Pie– My head just exploded from all the deliciousness in Inspired By Charm‘s recipe. It’s too good. Too. Good.

69. Mini Apple Pie Cookies– They’re called cookies, but they are literally miniature pies. Mmmm!

70. Crazy Caramel Apple Pie Bombs– These apple pie bombs from The Slow Roasted Italian are an explosion of flavor!

71. Snickerdoodle Cream Cheese Apple Pie– Apple pie in a snickerdoodle. Can you say, “YUM!?” Find the recipe at Mommy’s Kitchen.

72. Sour Cream Apple Pie– This apple pie from Taste and Tell is sure to be creamy and delicious!

73. Salted Caramel Apple Pie– Forget caramel apples! Have this pie from Baker By Nature instead!

74. Slow Cooker Caramel Apple Pie Dip– You don’t even need crust to have apple pie! Try this dip from The Magical Slow Cooker!

75. Apple Pie Danish Biscuits– These biscuits from Food, Folks, and Fun are good for breakfast! Or lunch, dinner, snack time, dessert… you get what I’m saying.

Making this list up, my mouth started watering. These desserts are seriously amazing!

76. Cocoa Apple Cake– This delicious recipe from Beyond the Chicken Coop adds a chocolatey twist you are sure to love!

77. Maple Frosted Apple Blondies– Who needs brownies when you can have these apple blondies from The View From Great Island?

78. Chocolate Drizzled Carmel Apple Fluff– So many wonderful things combined in one amazing dessert! Check it out at Melissa’s Southern Style Kitchen.

79. Peach Apple Crisp– You’ll love this simple but delicious recipe. It’s perfect for the end of summer and the beginning of fall!

80. Apple Crisp Cookie Cups– A new take on a classic from Mommy’s Kitchen.

81. Chocolate Turtle Apple Slices– These are almost too good to be true! Thanks Mom Loves Baking!

82. Easy Cream Cheese Apple Strudel– I’m pretty sure I could eat these strudels from Savory Experiments every day, all day.

83. Apple Whoopie Pie with Cookie Butter Filling– Anything with cookie butter is certain to be amazing! Try this recipe from A Bajillian Recipes and see what I mean!

84. Baked Chocolate Caramel Apples– Caramel apples on a stick are a think of the past with this bake from Meatloaf and Melodrama!

85. Apple Blackberry Crumble– I can’t wait to try Butter & Baggage‘s apple crumble!

86. Easy Apple Dumplings– If I had known apple dumplings were this easy to make, I would have made them a long time ago. Find this recipe at Oh My Goodness Chocolate Desserts!

87. Old-Fashioned Apple Cake with Caramel Sauce– I’m pretty sure I could eat all of this apple cake from These Old Cookbooks in one sitting.

88. German Apple Cake– Now for the German take on apple cake from Tasty Apron.

89. Salted Carmel Apple Crisp Cookie Sandwiches– You had me at cookie! We love this recipe from Queenslee Appetit!

90. Apple Pie Tacos– Did you know apples now come in tacos? Try these from Spend with Pennies!

91. French Apple Tart– Forget pie! Trie apple tart from David Lebovitz instead!

92. Caramel Apple Snickerdoodle– Ever since finding out about these yummy treats from Together as Family, I’ve had dreams of snickerdoodles and apples bouncing around my head.

93. Apple Peanut Butter Cookies– If you love peanut butter apples, then you’ll love the cookie version from Mostly Homemade Mom!

94. Homemade Apple Crisp Ice Cream– I know what I’m having for dessert tonight! Try this recipe from Dishes & Dust Bunnies!

Nothing says fall like apple cider (and punch…)!

95. Green Apple Cider Lemonade– This recipe from A Worthey Read is the best of both summer and fall. The kids are sure to love it!

96. Autumn Harvest Punch– Serve up this punch from Served Up With Love at your next football party!

97. Instant Pot Spiced Apple Cider– Instant pot = magic. Thanks Curry Trail for this easy recipe!

98. Apple Peanut Butter Smoothie– This smoothie from Further Food is the perfect wake-up call!

99. Crockpot Caramel Apple Cider– This drink from The Frugal Girls was made for the fall!

100. Sparkling Cranberry Apple Cider– This drink from Mel’s Kitchen Cafe is perfect for pretty much any occasion!

101. Poison Apple Halloween Drink– Our Family World‘s poison apple drink is perfectly wicked!

The post 101 Apple Recipes to Try Right Now appeared first on TGIF - This Grandma is Fun.

When your children were little, did they ever ask you “Mom, what’s for dinner?”

I myself remember asking my mother this same question MULTIPLE TIMES A DAY.

Now there is one food that I really, to this day, cannot stand to eat and that is tomatoes.  So my mother was smart and after me asking her this question a few times in one day, she would reply “Debbie, if you ask me that one more time, I am going to feed you tomatoes for dinner.”

And it wasn’t just tomatoes. She would tell me that she was going to feed me…are you ready for this?  STEWED TOMATOES.  Could there be anything worse?!!  Not to me! So I quickly learned to stop asking her what was for dinner.

That was many years ago and today my own family is grown and now guess what is happening?  My husband and I are asking each other the same question… “What’s for dinner?”

We both are enjoying this next part of our journey together and we are vibrant, active and on the go.  Which means that we don’t always have time to cook something for ourselves.

This is where AARP Member Advantages is a huge help and September is a great opportunity to explore the benefits of becoming an AARP member with September Dining Days! AARP Members can save on dining with deals from some great restaurants like these:

Outback Steak House (10% off check every day)
Carrabba’s Italian Grill (10% off check every day)
Bonefish Grill (10% off check every day)
Denny’s (15% off check every day, at participating locations)
Landry’s INC. Restaurants (10% off food and non-alcoholic beverages everyday): Chart House, McCormick & Schmick’s, and Oceanaire.

With great deals from so many places how do you choose where to try dining next? The AARP Member Advantages Dining Days decision tree below is designed to help you find the perfect location for your next dining experience.

My husband and I have been AARP Members for over 10 years and our favorite place to use our dining discount is at our local Outback Steakhouse.

Yeah, we get pretty excited when we can save 10% on a scrumptious meal like this:

You can learn more about September Dining Days and check out other dining discounts at aarpadvantages.com/diningdays

PLUS they have a Sweepstakes going on right now where you can ENTER DAILY  for a chance to win a $500 Visa® Prepaid Card Grand Prize, plus $10-$25 Visa® Prepaid Card Daily Prizes. Go check it out HERE to enter!

So don’t stress about what’s for dinner and certainly don’t bother anyone by asking them a thousand times a day “What’s for dinner?”

That is….unless you like tomatoes.

Happy Dining Everyone!

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Slowly but surely my family and I are settling into our new life. We’ve taken to exploring our new surroundings and are steadily finding our way around. It’s vastly different from our old home though and the strain is starting to show. Although we’re still excited about the move and the endless possibilities that have been presented to us, it’s still a big change for all of us. While hubby is away at work most of the day, it’s up to me to keep the little ones busy and to take on the bulk of the moving anxiety that has started to show up over the last few weeks.

As my readers already know, I love to cook. Whether I’m baking up goodies for dessert or making a recipe from scratch for family dinner, there isn’t anything that I don’t love tackling in the kitchen. This is especially true since we’ve moved. My family has had a case of the moving blues so lately I’ve taken to creating comfort food dishes. Nothing gets rid of gloominess better than comfort food, this is something I’ve known for years and that has helped on numerous occasions in the past. There truly is nothing like comfort food to sooth any ailment.

In light of the moving blues, I decided to scour the internet for a dish that my family would not only enjoy, but would also fit into the comfort food category. When I came across the recipe for Creamy Chicken Pasta, I was sold. Nothing says comfort quite like a pasta dish. In fact, in the past when I’ve gone in search of comfort foods, 90 percent of them fell into the pasta category. So, when I saw the headline for Creamy Chicken Pasta, I knew I had to save the recipe and recreate it for my family. After all, how could you possibly go wrong with creamy pasta and chicken?

Print

Creamy Chicken Pasta

Servings 6

Ingredients

• 1 can Cream of Chicken and Mushroom Soup such as Campbell's
• 1/2 cup milk
• 1/8 teaspoon ground black pepper
• 1/3 cup grated Parmesan cheese
• 2 cups chopped chicken cooked
• spaghetti noodles cooked and drained
• 1 tablespoon chopped fresh parsley

Instructions

• Cook the noodles per package instructions and brown the chicken until cooked through
• In a large saucepan, add the soup, cheese, chicken, noodles, and pepper and heat until bubbling
• Top with parsley and serve!

If you liked this recipe for Creamy Chicken Pasta, then you’ll definitely want to check some of my other recipes over at The Essential Baker and Thrifty DIY Diva! I believe that eating well doesn’t have to cost a fortune, and you most certainly don’t have to go out to eat to satisfy your cravings. I love making copycat versions of my favorite restaurant recipes at home and creating new ones, too! Be sure to follow me over at Pinterest and Facebook!

Here are just a few of my favorite recipes on the site now:

Double Chocolate Brownie Ice Cream

Peanut Butter Chicken

The post Creamy Chicken Pasta appeared first on TGIF - This Grandma is Fun.

Pick up a rotisserie chicken at the store and make any of these in 30 minutes or less!

We’ve separated these recipes into categories, like Mexican, ranch, and even some “wow” factor ones.

Happy cooking!

This post may contain  affiliate links. For more information, click to see our disclosure policy.

Comfort Food

We know that all chicken casseroles are comforting. They are the epitome of comfort food. But these two casseroles are comfort food taken to the NEXT LEVEL. Perfect for a cold night, anytime of year.

Chicken Noodle Casserole: Hello. This combines TWO classic comfort foods into ONE!! Curing everything from the common cold to midweek woes. This casserole has got your back.

Amish Chicken Casserole: Another hearty and comforting casserole, this one is also refreshingly simple–giving you way more time to relax!

Mexican Fiesta

I love Mexican food, and I love casseroles. It’s only natural to combine the two!!

Nacho Chicken: With the use of trending superfood cauliflower, this is a lighter take on a traditional casserole, but it doesn’t skimp on any flavor (see: cheese)!

Chicken Enchilada Pasta: I love enchiladas. I love pasta. This casserole is BOTH! What?? Perfect for a throw-together that feeds a crowd!

Mexican Tortilla Casserole: This is another one that’s quick to throw together and can feed a large crowd! Even better, it’s already gluten-free, and you can easily make it vegetarian or vegan!

Mexican Chicken Cornbread Casserole: I know I keep talking about how much I love stuff, but seriously, cornbread is amazing and is the perfect accompaniment to this casserole.

Chicken + Ranch = The Dream Team

Seriously though. Ranch will ALWAYS be my preferred dipping sauce, and chicken with ranch is just other worldly. And these recipes are next-level in other ways, too.

Chicken Bacon Ranch Casserole: Woah. Bacon AND ranch?? This is one casserole that is SURE to become a family favorite! You just can’t go wrong!

BBQ Ranch Chicken Casserole: BBQ? Sign me up. This casserole is just incredible combo after incredible combo and it doesn’t get better than that.

Cheesy Ranch Chicken Hash Brown Casserole: Whew! That’s a mouthful! And it’s going to get your mouth full! Of yumminess. Oh, and this is totally a one-bowl recipe, and anything that requires less cleanup is a winner in my book.

Crunch Time

French Onion Chicken Casserole: Is there anything better than a creamy, comforting casserole that has the contrast of a crunchy topping?? This one is topped with crunchy fried onions. Yum!

Creamy Chicken Ritz Casserole: I love Ritz. They’re so buttery and good–perfect to top a casserole with! This would be a great dinner to make on a weeknight with the ingredients you have on hand!

Mom’s Chicken Casserole: This is supposedly the best chicken casserole ever…and looking at the ingredients, I’m inclined to believe so! And it is very classically topped with crushed cornflakes.

Chicken Stuffing Casserole: I didn’t use to like stuffing, but I LOVE it now. This casserole has “yum” written all over it!

Doritos Chicken Casserole: This blogger refers to this casserole as “trash food at its finest.” This is sure to be a hit with kids!

Wow Factor

Chicken Cordon Bleu Casserole: There is NO REASON that a chicken casserole can’t leave people speechless. This casserole will fill up your family and have them begging for more.

Chicken Parmigiana Casserole: All of the yummy flavors of chicken parm packed into one incredible casserole. Mamma Mia, that’s good!

Buffalo Chicken Jalapeno Popper Casserole: For those who love a little spice!! This casserole includes a BEAUTIFUL presentation and complex flavors.

Teriyaki Chicken Casserole: This is like the homemade version of your favorite Chinese dish. Who needs takeout when you have this casserole?

Easy Stuffed Cabbage Casserole: Easy, cheesy, nutritious and quick. You really can’t ask for more from a casserole dish. And, it’s done in one pot! Take all of the work out of stuffed cabbage rolls without skimping on flavor!

Well there you have it. 19 easy weeknight dinners that are not only able to be made in 30 minutes or less, but are enjoyable for the whole family!

To get you started, you may need a few things. Check out our Amazon picks below!

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This Easy Beef Stew Recipe tastes just like Hungarian goulash.  Hi! I’m Love from Munchkin Time, and today I want to share with you one of my family’s favorite stew recipes.

Delicious, flavorful, heart-warming and loaded with lots of yummy ingredients like beef chuck, bell peppers, ripe tomatoes, garlic, onion, beef stock, thyme and paprika.

What makes this beef stew an easy dinner recipe is that you can make it ahead of time.

All you need to do is cook the beef, add the vegetables and seasonings, add the broth, bring it to a boil, cover it, and let the oven do the magic for the next 2 hours.

Now, how easy was that?!?

Don’t be afraid to make a lot of this stew because it freezes beautifully in the freezer for up to 3 months.

To make Easy Beef Stew Recipe you will need these ingredients:

• 4 tablespoon olive oil
• 2 lb beef chuck, cut into 1in strips
• 1 large onion, diced
• 2 red bell peppers, seeded and chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon paprika
• 2 large tomatoes, chopped
• 2 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 2 cups beef stock
• 1/4 teaspoon dry thyme
• salt and pepper to taste

If you make  Easy Beef Stew Recipe please tag my name @munchkintimeblog on Instagram, I would LOVE to see your creation!

1. In a large dutch oven pot heat olive oil on medium-high heat. Add beef and cook for about 5 minutes, until all sides are browned.
2. Lower the heat to medium, then add bell peppers, onion and garlic. Cook for another 5 minutes or until the onion turns translucent.
3. Stir in paprika, tomatoes and tomato paste.
4. In a small mixing bowl mix flour with 1/4 cup beef broth, whisk until there are no chunks of flour. Add flour mixture, remaining beef broth, thyme, salt and pepper to the pot. Bring it to a boil, while stirring.
5. After stew begins boiling, cover it with a lid and place it in the oven for 2 hours.
6. Serve with sour cream, rice noodles and a sprinkle of a paprika. Enjoy!

Q. – Did you like Beef Stew Recipe?

Let me know in the comments below, I would love to hear from you!

[amd-yrecipe-recipe:9]

Thank you for stopping by!

3 Popular Posts from Munchkin Time

Honey Glazed Salmon Recipe

European Chocolate Cream Cheese Cake Recipe

Beer Battered Baja Fish Tacos Recipe

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Hello again Made For Pinterest reader, it’s Celeste from The Whole Serving, I hope everyone’s Spring is off to a great start. April brought us lots of rain and hail here in Texas, so I hope that means we’ll have lots of pretty May flowers.

Salads have been big on my go-to meals lately, but my daughter Taylor loves cheese ravioli, and she loves to smother it in rich creamy alfredo sauce. With that being said, I had to come up with a healthier way for her to enjoy cheese ravioli.  We had enjoyed a Greek salad a few weeks earlier so I had the idea to add all the traditional Greek flavors and make it a Greek Ravioli Salad. It was an immediate hit.

This salad is so easy even my non-cooking daughter can put it together.

It’s so quick and easy, while the pre-packaged cheese ravioli is boiling, prepare the veggie and salad dressing.

When the ravioli has cooled a bit, just toss in the veggies, toss with dressing and add the feta and you are ready to eat.

This is such a great way to  lighten up pasta for the summer. If you’re not into Greek salad, simply switch some of the ingredients to make it Italian or Mexican.

For Italian you can omit the cucumber, switch the feta for parmesan, and toss with basil and Italian dressing.

For Mexican, toss in some jalapeño, cilantro, mexican cheese and avocado.

Print

Greek Ravioli Salad

Servings 5

Author Celeste @The Whole Serving

Ingredients

• 1 20 oz. package of boil and eat cheese ravioli
• 1 cup sliced cherry tomaotes
• 1 cup quartered and sliced cucumbers
• 1/2 cup sliced red onions
• 1/2 cup sliced kalamata olives
• 1/2 cup crumbled feta cheese
• 2 tablespoon chopped parsley
• GREEK DRESSING
• 2 cloves finely minced garlic
• 1 tablespoon onion powder
• 1 tabespoon oregano
• 1 tablespoon parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 tablespoon honey
• 1/2 cups extra virgin olive oil
• 1/4 cup red wine vinegar

Instructions

• Prepare ravioli according to package directions.
• While ravioli is boiling, prepare the veggies and place in a large bowl.
• Place all of the dressing ingredients in a glass jar, secure top and shake until well combined.
• When ravioli is done, drain allow to cool slightly before tosing with the veggies and toss with 1/3 cup plus 2 to 3 tablespoons of the dressing.
• Add feta, parsley and season to taste with salt and pepper.
• Toss and serve.

If you like this, you may enjoy some of my other creations over at The Whole Serving. Here are a few of my latest creations, stop by and check them out.

Roasted Tomato Avocado Toast

Sparkling Strawberry Shrub

No-Cook Strawberry Mint Chia Jam

The post Greek Ravioli Salad 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.

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I found this recipe in Taste of the South Magazine in their Classic Southern Casseroles issue. I changed it up just a little bit and it’s an easy one for you to put your own stamp on as well by changing the protein or adding veggies like onions or mushrooms.

Print

Easy Kid Friendly Pasta Bake

Easy kid friendly rotini pasta bake. Cheesy comfort food goodness perfect for pasta night.

Course Entree

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Author Kathy Penney

Ingredients

• 3 cups whole wheat rotini
• 1 pound Italian sausage crumbles
• 2 14 oz jars of your favorite pasta sauce
• 1/2 cup turkey pepperoni slices
• 2 cups shredded mozzarella

Instructions

• Preheat oven to 350 Farenheit
• Spray a 3 quart casserole dish with nonstick spray
• Cook rotini according to instructions until al dente and drain
• Add to casserole dish and set aside
• Brown sausage crumbles and drain
• Add sausage crumbles to casserole dish
• Pour pasta sauce, 1/2 the cheese, and half the pepproni into the casserole dish
• Stir to combine and spread casserole evenly in dish
• Top with remaining pepperoni and cheese
• Bake covered for 40 minutes and finish baking uncovered for 5 minutes

This dish is cheesy and so full of flavor with the pepperoni and Italian sausage, which smells amazing while it’s cooking by the way. The kids love the fun shaped rotini, which holds the tangy pasta sauce. We love Paul Newman’s Sockerooni. It’s a classic for a reason. This is also a yummy dish you can make ahead and it reheats great.

Give this Easy Pasta Bake a try and I think you’ll wind up putting it in your menu planning rotation. Meanwhile, we will be drying out in Houston, doing crafts, shopping our pantry and being grateful for simple comfort food.

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Hi all, Nancy here again from The Bitter Side of Sweet. I really can’t believe it has already been a month since I posted these Fried Eggplants!

Where did my month go? Well I tell you, I spent most of the time behind a computer, but I did have a chance to do some traveling.

We went up to Toronto for spring break with the kids, and it was fabulous! I had never been to Canada before so that was pretty cool.

While we were there we had the chance to visit some of my husband’s family who were visiting from Italy! Our kids are bilingual so it was so good for them to be around their cousins hearing Italian all week!

We also enjoyed some pizza together. We ordered out, but don’t tell anyone!

Eating the ordered pizza inspired this pizza! I love adding sausage to my pizza and pairing it with peppers is the best combination! ENJOY!

Print

Sausage Ham Pepper Pizza

Course Dinner

Servings 8

Author Nancy Piran

Ingredients

• 1 9 ounce pizza dough
• 8 ounces pork sausage cooked
• 3 ounces ham
• 1 1/2 cups diced yellow red and orange peppers
• 1 cup mozzarella cheese
• 1/2 cup tomato sauce
• garlic powder

Instructions

• Preheat oven to 415 degrees.
• Roll out pizza dough into 12 inch circle.
• Spray pan with non stick cooking spray.
• Lay dough on pan.
• Spread on sauce. Sprinkle on garlic powder.
• Top with cheese.
• Layer with sausage, ham and peppers.
• Cook on bottom rack for 15 minutes or until crust is golden brown.

Want more pizza? Here you go!

Pizza Dough

Kale Pizza

 Bacon Spinach Pizza

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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.

I’m so happy that spring is in full swing and I’m loving getting outside more often. That usually means that the family and I eat dinner outside sometimes to change things up a bit and keep things interesting. I know, the life of a mom. Small things make me happy!

I really love to make foods that don’t require using the oven during the warmer days so my house doesn’t get too hot. This recipe uses a burner, but it doesn’t cook for too long so it’s a perfect summer recipe. This really could be a complete meal since it has carbs, protein, and veggies all in one!

Let me show you my favorite bowls for taking my recipes to potlucks. They are so durable and the lids fit so tightly. I’m never scared that the lid will fly off while driving or while the kids are carrying it from the car to the table. They are the Tupperware Impressions Classic Bowl Set (affiliate) and these ones are in the new Spring color! So pretty!

So let’s get started making this delicious BLT Pasta Salad! The printable version of this recipe is found at the bottom of this post. Also, be sure to check out some of my other salad recipes below!

BLT Pasta Salad

•  12-16 oz Macaroni Pasta
• 3 heaping tablespoons mayonnaise
• 2 heaping tablespoons sour cream
• 1 teaspoon garlic salt
• 3 tablespoons white rice vinegar
• 1 pound cooked and chopped bacon (I like mine pretty crisp)
• 2 Roma Tomatoes chopped and seeded
• 2 cups chopped lettuce
• Salt and pepper to taste

Cook the pasta according to package directions. Drain and rinse with cold water to help the pasta not stick to itself and to help it cool down. When the pasta has cooled completely, add the mayo, sour cream, garlic salt, vinegar, bacon, and salt and pepper. Mix well then add the tomatoes and lettuce and fold the mixture until well blended.

Cover and refrigerate until ready to serve. NOTE: if you are taking this to a potluck, DO NOT add the bacon, tomato, or lettuce until just about time to serve it. That way those ingredients stay crisp and fresh.

I’ve also included a video tutorial just in case you are a visual learner like I am. Enjoy!

We love to eat this BLT Pasta Salad with my recipe for THE BEST BURGER with my secret sauce. What a perfect summer time dinner.

I really love salads and have a lot of recipes on my blog. Here are a few more you might like.

Light and Healthy Caprese Pasta Salad

Grapes and Cream Fruit Salad (another very popular recipe)

Double Cream Fruit Salad

Here is a printable version of this recipe.

Print

BLT Pasta Salad

Macaroni BLT Salad is the perfect salad for those spring and summer barbecues. Pasta, bacon, lettuce, tomato, and mayo make these a great comfort food too!

Course Salad

Author Annette Belnap- Tips From a Typical Mom

Ingredients

• 12-16 oz Macaroni Pasta
• 3 heaping Tablespoons mayonnaise
• 2 heaping Tablespoons sour cream
• 1 teaspoon garlic salt
• 3 tablespoons white rice vinegar
• 1 pound cooked and chopped bacon I like mine pretty crisp
• 2 Roma Tomatoes chopped and seeded
• 2 cups chopped lettuce
• salt and pepper to taste

Instructions

• Cook the pasta according to package directions. Drain and rinse with cold water to help the pasta not stick to itself and to help it cool down.
• When the pasta has cooled completely, add the mayo, sour cream, garlic salt, vinegar, bacon, and salt and pepper.
• Mix well then add the tomatoes and lettuce and fold the mixture until well blended.
• Cover and refrigerate until ready to serve.
• NOTE: if you are taking this to a potluck, DO NOT add the bacon, tomato, or lettuce until just about time to serve it. That way those ingredients stay crisp and fresh.

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You know what they say – some like it hot! That definitely holds true with me. Born and raised (for most of my life) in Texas, I’ve come to expect my food spicy. Whether that be eating jalapeno peppers alongside my barbecue sandwiches or chopping them up and adding them in my favorite foods.

I discovered these Chipotle Cornbread Muffins on Pinterest from Amishi at Naive Cook Cooks. I was immediately intrigued because they weren’t simply titled Jalapeno Cornbread Muffins. Amishi made hers with chipotle peppers, which are actually red, smoke-dried jalapenos. And, since I love adding cheese to pretty much everything, I added 1/2 cup cheese to this recipe because, cheese.

I’m a firm believer that cheese can make everything better. Just like chocolate

These muffins are just too easy to make, so you have no excuse not to try them. Especially, if you plan on making chili! They couldn’t be more perfect.

Print

Cheesy Chipotle Cornbread Muffins

Serve these Cheesy Chipotle Cornbread Muffins with your favorite bowl of chili or next backyard BBQ bash!

Cuisine Mexican, Tex-Mex

Servings 12

Ingredients

• 1 cup ground yellow cornmeal
• 1 cup all purpose flour
• 2 tbsp sugar
• 1 tsp salt
• 1.5 tsp baking powder
• 1 large egg slightly beaten
• ½ cup buttermilk liquid
• ½ cup milk
• 6 tbsp unsalted butter melted
• 4 canned chipotle pureed peppers
• Butter for spreading on muffins

Instructions

• Preheat oven to 400º F
• In a large bowl, stir together cornmeal, flour, sugar, salt and baking powder. Fold in the beaten egg, buttermilk, milk, butter and pureed chipotle peppers
• Spray muffin tins with non-sticking baking spray and fill each slot with 3/4 batter
• Bake for 25-30 minutes or until a toothpick comes out clean
• Spread with butter and serve warm

If you liked these Cheesy Chipotle Cornbread Muffins, then you’ll definitely want to check some of my other recipes over at The Essential Baker and Thrifty DIY Diva! I believe that eating well doesn’t have to cost a fortune, and you most certainly don’t have to go out to eat to satisfy your cravings. I love making copycat versions of my favorite restaurants at home and creating new ones too! And don’t forget to follow me over at Pinterest and Facebook!

Here are just a few of my favorite recipes on the site now:

Peppermint Oreo Fluff Dip

Lavender Blueberry and Raspberry Smoothie

The post Cheesy Chipotle Cornbread Muffins appeared first on TGIF - This Grandma is Fun.

Hi, I’m Jen from Bakerette.com and I’m here to share with you this delicious recipe for fresh falafel balls.

Fresh Falafel Balls

I say “fresh” because they are made from scratching using dry garbanzo beans…

Have you ever had a falafel? You haven’t? You’ve got to try one!

Falafel can be made into balls or patties, but for today, we’re shaping them into balls.

You can make the falafels with canned garbanzo beans, but they can get a little too moist sometimes. Soaking the beans is traditional and authentic.

These Fresh Falafel Balls are:

Fried

Filling

Very satisfying

Delicious

Slightly spicy

No cholesterol

Simple

Crispy on the outside

Soft on the inside

Enjoy!

xoxo Jen

If you like this recipe, you might also like this recipe for roasted red pepper hummus at Bakerette.com

Or try this recipe for quick and easy hummus cups. The perfect appetizer.

Print

Fresh Falafel Balls

Prep Time 1 day day

Cook Time 10 minutes minutes

Total Time 1 day day 10 minutes minutes

Servings 10

Calories 389kcal

Author Bakerette.com

Ingredients

• 1 pound dry garbanzo beans chickpeas, drained and rinsed
• 1 onion quartered
• 4 cloves garlic minced
• 1/2 cup chopped parsley leaves
• 1 1/2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 2 teaspoons fresh lime juice
• 1 tablespoon olive oil
• 3 tablespoons all-purpose flour
• 2 cups canola oil
• 2 teaspoons baking powder

Instructions

• In a large pot, place, add beans and cover with water. Cover and set aside. Let soak for 24 hours. Drain and rinse.
• In a food processor, add beans and onion. Pulse until finely chopped. Set aside 1 cup of mixture. Add garlic, parsley, coriander, cumin, salt, pepper, and cayenne pepper to the bean mixture in the food processor. Process on low until thoroughly blended. Add reserved bean mixture to the food processor and add lemon juice, olive oil, and flour. Continue processing on low until mixture resembles course meal. Cover and refrigerate for approximately 2 hours.
• In a large skillet or wok, add canola oil and warm over medium-high heat.
• Remove bean mixture from the refrigerator, stir in baking soda until thoroughly combined. Using damp hands, form mixture into 1 1/2-inch balls in diameter. Place in skillet and cook until all sides of the falafel are browned (about 5 minutes). Repeat with remaining falafel balls.
• For a main dish, serve in a pita bread with lettuce, tomato, and tahini. Serve immediately.

Notes

If you don't have time to soak the beans, substitute three 15-ounce cans of garbanzo beans and start with step 2.

Nutrition

Serving: 89g | Calories: 389kcal | Carbohydrates: 31.7g | Protein: 9.4g | Fat: 26.1g | Saturated Fat: 2g | Trans Fat: 0.1g | Sodium: 480mg | Fiber: 8.4g | Sugar: 5.4g

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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.

Hey Made From Pinterest fans! Nancy here from The Bitter Side of Sweet here to share with you this lovely side dish.

Recently I found some eggplants in my local grocery store so I decided to buy one. I only got one because I thought my hubby and I would be the only ones who would eat the eggplant. Low and behold, when I made these ALL of my girls decided that they LOVED them! The next time, I have to remember to buy two eggplants!

I couldn’t quite decide how I wanted to prepare it, but I remembered how my MIL made it when we visited her one summer in Italy, and it seemed simple enough so I tried it that way.

I decided to use everyday ingredients to coat these. The only special ingredient I used was the cheese, but we will get to that in a minute.

To make these I used breadcrumbs, flour, fresh parsley, garlic powder and salt. It is that easy. I also used egg and topped them with Grana Padano. I know what you are wondering, what is that? Grana, as my hubby calls it, is the type of parmesan that you can find in his region (Veneto Region) in Italy. It is actually made in his home town.

Print

Fried Eggplant

Course Side Dish

Servings 4

Author Nancy Piran

Ingredients

• 1 eggplant sliced 1 inch crosswise
• 2/3 cup Italian bread crumbs
• 1/2 cup all purpose flour
• 2 teaspoons parsley
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 egg
• 2 tablespoons water
• olive oil for frying
• Parmesan cheese Grana Padano

Instructions

• In skillet add oil, heat to 370 degrees.
• Mix together bread crumbs, flour, parsley, garlic powder and salt in flat bowl and set aside.
• Mix together egg and water and set aside.
• Working in batches dip each slice of eggplant into egg and coat each side.
• Place in bread crumbs and coat eat side.
• Place in oil and allow to cook on each side for 3 minutes or until golden brown.
• Drain on plate covered in paper towel.
• Sprinkle with cheese and serve warm! ENJOY!

Want more side dishes? Here you go!

Radicchio Pear Walnut Salad

Collard Greens

Cooked Carrots

The post Fried Eggplant appeared first on TGIF - This Grandma is Fun.

Crispy Parmesan Cauliflower Bites. A dip-able, pop-able, tasty low carb snack. These are a quick and easy to make and even the kids will love them!

I am on a diet. When am I never on a diet? But I’m trying to eat fewer carbs so I can lose my belly fat. So I’m experimenting with some new recipes. These Crispy Parmesan Cauliflower bites are so perfect. They may not be the healthiest recipe, but they are a lot better for me than mozzarella sticks, so I’m good with that. Plus, they are delicious!

When I decided I was going  to make these, I headed to my pantry and realized that I had no Panko Bread Crumbs, and since it was a Sunday (I don’t shop on Sundays) I had to improvise. I had croutons in my pantry instead, so I got a little creative and I LOVE the way these turned out.

Crispy Parmesan Cauliflower Bites

• One head of cauliflower cut into bite-size pieces
• 1 1/2 cups flour
• 2 eggs
• 1 1/2 cups panko bread crumbs or 3 cups Italian seasoned croutons
• 1 teaspoon dry Italian seasoning
• 1/2 cup parmesan cheese
• Salt & pepper to taste
• 2 or more cups vegetable, peanut, or canola oil

Start by cracking the eggs into a cereal sized bowl and whisk until smooth. If you are using croutons instead of Panko Bread Crumbs, add the croutons to your food processor and pulse until very fine like Panko Bread Crumbs. Add the bread crumbs to another cereal size bowl and add the Parmesan cheese, Italian seasoning, and salt and pepper. Add the flour to a gallon sized zip lock bag.

Add enough oil into a 10″ skillet to come up about 2 inches on the sides. Turn on medium high heat and get the temperature of the oil to about 350 degrees.

Add about 10 pieces of the cauliflower to the flour in the bag, zip it closed and shake it to coat the cauliflower. Tap off the excess flour and dip the cauliflower in the egg, then in the bread crumb mixture then into the hot oil.

Repeat with remaining 9 pieces and fry for about 3 minutes on each side or until golden brown. Remove to a paper towel lined cooling rack to cool.

Repeat the process with remaining cauliflower. Serve with ranch dressing for dipping and enjoy!

[amd-yrecipe-recipe:6]

What is your favorite low carb snack? I need some great ideas!

Check out some of my other recipes!

Brookies. Brownies, Cookies, and a Cream Cheese Ribbon.

How to Frost a Cupcake with a Zip Lock Bag

The post Crispy Parmesan Cauliflower Bites appeared first on TGIF - This Grandma is Fun.

It’s Margaret Anne, author of the food blog Natural Chow, and today I’m sharing one of my favorite baking recipes of all-time—homemade sour cream biscuits. I want to show you exactly how I make these tender, flaky biscuits in less than 45 minutes!

They’re so easy to make and this recipe is sure to become a staple in your kitchen. Not to mention, they’re so much healthier than storebought biscuits and your home will be filled with aroma of freshly baked bread while these babies are in the oven.

So let’s get right to it.

For this recipe you’ll need: unbleached all-purpose flour, salt, baking powder, salted butter, milk, and (of course) sour cream.

I don’t think the ingredients could get much simpler than that.

After combining the flour, baking powder, and salt in a medium sized bowl, you’re going to cube a stick of butter and cut it into the dry mixture.

Cut it in until the mixture resembles coarse crumbs. It doesn’t have to be perfect.

Now add in the most important part—the sour cream. This is going to make the biscuits light and tender. Just do it.

Now pour in the milk…

…and stir it all together until a shaggy dough forms. Then start using your hands to gently knead the dough. You wanna avoid touching the dough as much as possible because the heat from your hands will warm up the butter, resulting in not-so-flaky biscuits.

You also wanna avoid over-working the dough. No one likes to eat biscuits that resemble and taste like hockey pucks. No one.

Roll the dough out onto a cutting board, to about 3/4″ thickness. Then just cut out the biscuits, place them on a baking sheet lined with parchment paper, and pop ’em in the oven.

And in about 12 minutes, you’ll have yourself a batch of the most tender, flaky biscuits ever pinned from Bon Appétit.

A few notes:

Once you’ve kneaded the dough into a cohesive ball, roll it out thin, and fold the dough over to create a layer. Do this several times to create multiple layers. This will make your biscuits flakier.

Also, after all of the biscuits have been cut from the dough and have been placed on the prepared pan, you can place the pan in the fridge for 10-15 minutes. This is going to chill the dough and help the butter to create those moist, buttery layers we all dream about.

Here’s the recipe:

Print

Sour Cream Biscuits {Tutorial}

Servings 8 -10 biscuits

Author Margaret Anne @ Natural Chow

Ingredients

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 cup 1 stick salted butter, chilled
• 1/2 cup sour cream full-fat
• 1/2 cup whole milk

Instructions

• Preheat oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper.
• In a medium sized bowl, combine flour, baking powder, and salt and whisk.
• On a cutting board, cube the butter. Add the butter to dry mixture and cut in with a pastry blender or two butter knives.
• Add in sour cream and milk and stir until a shaggy dough forms. At this point you'll need to use your hands to knead the dough until you reach a cohesive dough.
• Roll the dough out onto a well-floured surface to a 3/4" thickness. Using a circle shaped cookie cutter, cut out the biscuits and place onto the prepared baking sheet. Bake for 10 to 12 minutes, or until golden brown. Brush with melted butter and serve immediately.

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 Sour Cream Biscuits Tutorial 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

Print

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.

Hello Made For Pinterest readers, I hope your year is off to a good start and you are sticking to your resolutions if you made any. I generally don’t make resolutions, but I set goals and make action plans that help me meet my goals. Sometimes the goals are tweaked.

One of my friends has resolved to eliminate meat from her diet for the next month.  So, of course, she asked me for some recipes to help her meet her goal. (I don’t eat meat). I shared with her one of my favorite recipes for Cheesy Lentil Quesadillas. Lentils are used in place of the meat.

When people eliminate meat, the first thing they ask is “How will I get my protein?” But how much protein do we actually need?  In the U.S., it is recommended that a sedentary man gets 56 grams of protein per day and a sedentary women 46. However, if you are pregnant or nursing, add 10 to 20 grams. Those of us who exercise may need more depending on the frequency and intensity of our exercise. If you want more information about protein, I suggest checking out the Harvard Health Publications from Harvard Medical School. 

Lentils are loaded with protein and fiber and both will fill you and help with weight loss or maintaining your weight.

Now let’s get to the recipe!

This recipe is so easy! After cooking the lentils with tomato sauce and spices, just fill a tortilla, heat, and eat. I served mine with guac, salsa, and a garnish of cilantro, but here is where you can get creative and make your Cheesy Lentil Quesadillas customized to your liking!

What a delicious way to get in your protein, and by the way, you can also use these lentils in tacos and burrito bowls.

Print

Cheesy Lentil Quesadillas

Servings 12

Author Celeste @The Whole Serving

Ingredients

• 2 tablespoons olive oil
• 1/2 large onion about 1 cup chopped
• 3 cloves garlic minced
• 2 1/2 teaspoons chili powder
• 1 1/2 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 cup green lentils uncooked
• 1 1/2 cup tomato sauce 12 oz.
• 2 cups vegetable broth
• 1/4 teaspoon red pepper powder
• salt to taste
• 12 flour tortillas
• 2 cups shredded Mexican blend cheese
• fresh chopped cilantro for garnishing
• guac and salsa

Instructions

• Heat oil in a large stockpot over medium heat. Add onions to the pot and saute until translucent.
• Add garlic, chili powder, cumin, paprika and oregano to pat and continue to saute until fragrant about 2 minutes.
• Add lentils, tomato sauce and stock to pot and stir to combine. Return to a boil, once boiling reduce heat to low and simmer 35 to 40 minutes or until lentils are tender, add in more stock as needed to prevent lentil from sticking to bottom of pot.
• Taste and season with salt as needed.
• When lentils are done, heat a large skillet over medium heat or heat an electric griddle to 350 degrees.
• Spread about 3 tablespoons of lentils over one half of tortilla, sprinkle cheese over lentils, fold other half of tortilla over lentils and cheese, brush with a bit of olive oil and place in skillet or place on the griddle. Cook on each side 3 to 4 minutes or until golden brown.
• Transfer to plate, serve with a scoop of guac, salsa and garnish with cilantro.

The post Cheesy Lentil Quesadillas 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.

This is the homecooked meal my husband served on the night he proposed to me.

Ladies, if you find a man who will cook for you, you’ve found a keeper!

I never knew this before, but apparently my husband did a test run and made a batch of this lasagna ahead of time before he invited me over for the big pop-the-question night. He wanted to make sure the recipe was a winner before he served it to me.

I said, “Yes” when he proposed, so it’s safe to say that the lasagna was a hit.

And it’s still one of my favorite meals — and not just because I don’t have to cook it.

This lasagna is just how we like it — moist, a tad bit spicy and a tad bit sweet and oozing with three different kinds of cheese.

And while for a from-scratch recipe, it’s really easy to put together.

Cheese layered on sauce…

Topped with noodles…

and more sauce…

… and lots and lots of cheese.

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Easy, Cheesy Homemade Lasagna

A family-favorite easy, cheesy homemade lasagna recipe made with Italian sausage and three cheeses.

Course Entree

Cuisine Italian

Servings 8 -10 servings

Author Amy Buchanan

Ingredients

• 1 lb. Italian sausage mild or hot
• 2 14.5 oz. cans tomato sauce
• 6 uncooked lasagna noodles
• 15 oz. ricotta cheese
• 4 oz. mozzarella cheese
• 2 oz. parmesan cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon oregano
• 2 tablespoons sugar
• 1 tablespoon olive oil

Instructions

• Boil lasagna noodles per instructions on the box. Drain when cooked.
• Brown Italian sausage in olive oil on medium heat. When sausage is completely cooked, add tomato sauce, garlic powder, oregano and sugar.
• Stir, then simmer for 5 minutes, or until sauce is bubbling.
• Spoon a generous layer of cooked sauce into a 9”X12” baking pan.
• Spoon in half the ricotta cheese, then layer on 3 lasagna noodles.
• Add another layer of sauce, the rest of the ricotta and half of the mozzarella.
• Top with the remaining noodles. Add the rest of the sauce, then top with the remaining mozzarella and parmesan cheeses.
• Cover lasagna pan with aluminum foil for baking.
• Bake covered pan at 350 degrees for 45 min.-1 hour, or until cheese is completely melted and bubbling. You may want to remove the foil during the last 10-15 minutes of baking to allow the cheese to brown.

My hubby is a lot of things, but he’s not a very confident or experienced cook. He has about three or four recipes that he makes on a regular basis, and this is one of them.

And it turns out perfect every time.

He’s made it for many Sunday suppers and family gatherings. Once, he even cooked up a batch for my blogging girlfriends and I after a marathon shopping day.

I told you he was a keeper.

And so is this recipe.

You might enjoy these other recipes from my kitchen.

Cinnamon Sugar Pie Hearts

Fall-Off-the-Bone Ribs

Easy Parmesan Chicken Recipe

The post Easy, Cheesy Homemade Lasagna appeared first on TGIF - This Grandma is Fun.

Happy New Years of 2016 from Munchkintime!

After baking so many cookies with my daughter before and after Christmas, it made me desperately crave something healthy.

These Greek Quesadillas were exactly what I wanted.

Made of healthy ingredients like baby spinach, red onion, black olives, oregano, sun-dried tomatoes, mozzarella cheese, and last but not least delicious feta cheese.

I am sure you will love this recipe as much as I do!

Make sure to let us know in the comment below, if you liked this Greek Recipe.

[amd-yrecipe-recipe:3]

Lets begin!

Chop red onion, olives, oregano, baby spinach, and sun-dried tomatoes.

Add of each ingredient to your quesadilla.

It should look something like this. Easy right?

My daughter enjoyed chopping olives and making her own quesadilla.

Grab a skillet and drizzle some olive oil.  Cook quesadillas on medium-low heat until golden color and until cheese melts.

Serve while hot!

If you make Healthy Greek Quesadilla Recipe please tag my name @munchkintimeblog and hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation.

Enjoy!

Here are 3 popular recipes on Munchkintime.

Amazingly delicious Best Hawaiian BBQ Chicken Recipe

Banana Oatmeal Cookies Recipe

Do you want to build a SNOWMAN CakePop?

Thank you for stopping by!

Have a wonderful day!

=)

The post Healthy Greek Quesadilla Recipe appeared first on TGIF - This Grandma is Fun.

This Hot Italian Stromboli is so beloved in our family because it is easy to make and tastes just as good next day hot or cold. My son used to love Hot Italian Stromboli for his school lunches. The key to this Stromboli is the order you lay the meats. We always do ham, turkey, cheese, then salami. When it cooks up the ham and salami flavor the bread and taste amazing. The crunchy parmesan topping tastes as good as it looks, I promise!Now that all the festivities from the holidays are over, I am getting ready to send my son off to college. But, before he goes, he is asking for all his favorite meals before he will be on his own, left to forage for himself. He has been asking for Stromboli over and over again. So I sent him to the store for the deli meat, and got the bread dough rising!

Sometimes I make several batches and put them unbaked in the freezer, wrapped in foil. Then thaw, bake and dinner is done. I will be making some extra for him to put in his freezer at school. It’s always good to have a little taste of home stocked in the freezer for those first overwhelming weeks away from home!

You do not want to miss our most popular posts for the year 2015. Make sure to hop on over and check them out!

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Hot Italian Stromboli

Ingredients

• Dough for 2 loaves of bread - frozen or homemade
• 1 pound deli ham
• 1 pound deli turkey
• 1 pound provolone cheese
• 1 pound salami
• 1 stick 1/2 cup butter, melted
• 1 cup parmesan cheese - I use the bottled kind
• 1 Tablespoon dried parsley
• 1/2 teaspoon garlic salt

Instructions

• Preheat oven to 400°.
• Let bread dough rise or thaw if using frozen. Roll dough into a an approximately 18 x 10 rectangle on a lightly floured surface. Layer 1/2 pound of ham down the center of the dough, lengthwise. Repeat with turkey, cheese and salami in that order.
• Pull dough over the ends of the meats and cheese at the ends.
• Wrap dough around filling and pinch seam to seal the dough. If the dough is not sealed well the juices will leak out. It will still taste amazing! But it is great when you can hold all the flavor in the dough.
• Mix butter, parmesan cheese, parsley and garlic salt in a small bowl.
• Spread half of the parmesan butter mixture over each stromboli.
• Bake for 25-30 minutes, until outside is golden brown.
• Let cool for 5-10 minutes.
• Slice and serve. Enjoy!
• Makes 2 Stromboli. Each stromboli serves 6.
• To freeze: wrap in foil and freeze before baking.
• To prepare: Thaw and bake as usual.

The post Hot Italian Stromboli appeared first on TGIF - This Grandma is Fun.

We have also teamed up with some other great blogs and you will definitely want to check our their Top 2015 that we’ve listed below.

Drum roll please…..The top post that our readers viewed the most was:

1. 30+ SuperBowl Recipes

Appetizers must have been on everyone’s mind because our Appetizer Board is  a very popular and active Pinterest Board for us.  If this is an interest for you too, hop on over and follow it!

2. Roasted Chickpeas

3. Twix Cookies

4. Brazilian Limeade

5. Best Pumpkin Muffins

And now for some other top posts from some of our favorite bestie blogger buddies!

Do you follow Simply Kierste?  If you don’t , you should!  Her most viewed post of 2015 is this darling Vintage Lemonade Stand and then click HERE to see the rest of her most popular posts!

Another blog that you will NOT want to miss is My Kitchen Escapades.  Wouldn’t you want tried and true recipes from a mom of six like her Top Post of 2015 for this Best Chicken Fried Rice?  Then hop on over to see her other top posts for 2015 HERE.

Next is Emily from Is This Really My Life?  Just take a look at her top post of 2015 for these Salted Caramel Butter Bars! Don’t they look delicious? If you like these, make sure you also check out her other top posts for 2015 HERE.

Wait till you see the Giant Peg Board from GingerSnap Crafts.  No wonder it was her top post for 2015! If you like this,then you will love her other top posts for 2015.  Just click HERE.

We LOVE Copycat Recipes and if you do too, then you won’t want to miss these 31 Copycat Recipes from Mariel over at Or So She Says.  Don’t miss her Top Posts for 2015…just click HERE

And lastly is our dear friend Ashley from Simply Designing.  She has some great home improvement ideas like these Tips to Quickly Paint a Room which is her top post of 2015.  You will find plenty of other inspiration from the rest of her top posts of 2015 HERE!

The post Our Most Viewed Pins From 2015 appeared first on TGIF - This Grandma is Fun.

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~

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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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