Archive for the ‘
Recipes ’ Category
Tuesday, May 21st, 2013
We love this twist on traditional macaroni and cheese. The chicken bouillon and Parmesan cheese add an interesting pop of flavor and even if you’re like me and aren’t a mac ‘n cheese fan, I think you’ll enjoy it.
Creamy Ham N Macaroni
2 c. uncooked macaroni (or other pasta)
3 tbsp. butter
¼ c. flour
2 c. milk
4 tsp. chicken bouillon granules
¼ tsp. pepper
2 c. shredded cheddar cheese, divided
1 ½ c. cubed fully cooked ham
¼ c. grated Parmesan cheese
Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 1 cup cheddar cheese, ham, Parmesan cheese and macaroni. Transfer to a greased 2 qt. baking dish. Sprinkle with remaining cheese. Bake uncovered, at 350 degrees for 20-25 minutes or until bubbly. Let stand for 5 minutes before serving.
* If you don’t care for ham, try it without- maybe just up the macaroni by 1/4 cup. I think it would still be really good!
Yield: 6 servings
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Mostly Homemade Mom’s Show and Share Wednesday, and Blessed with Grace’s Tempt My Tummy Tuesday.
Add a Comment
Tuesday, April 9th, 2013
Our weather is finally getting warmer here -*happy dance*- and it’s made me start to think about some of my favorite summer foods. Last week I got hungry for this Peanut Butter Chocolate Freezer Fudge so I made up a batch. If you love peanut butter, you’ll love this!
I know the recipe might seem like just glorified peanut butter, and it kind of is. But it’s a scrumptious glorified peanut butter. The coconut oil gives it an awesome creaminess and adds a really great depth to the flavor and for those of you that don’t really like the taste of coconut oil, I’m pretty sure you won’t mind it in here. At least I didn’t! The salt gives it just a hint of salty sweetness that is perfect. And the honey? Well, it’s makes it nice and sweet. A little-goes-a-long-way kind of sweet which is a good thing when you are wanting something sweet but trying not to add any pounds. I just think it’s a perfect little sweet snack and one that I don’t have to feel guilty about sneaking.
Peanut Butter Chocolate Freezer Fudge
1 cup Crunchy Peanut Butter*
4 Tablespoons coconut oil
1 ½ Tablespoons honey
4 ounces chocolate (dark chocolate is best but I’ve used semi-sweet chocolate chips too)
½ teaspoon salt
Cream peanut butter, coconut oil, honey and salt together. Stir in chocolate or wait and sprinkle it on top. Pour mixture into a foil-lined 8×8 pan. Top with chocolate if you chose not to mix it in. Freeze for at least 2 hours; remove from freezer and cut into 1 inch squares. Remove foil from back and refreeze fudge. (Or you can do like I sometimes do and just take knife and hack it into random shaped pieces like I did above.)
* You can use regular peanut butter or really probably any kind of nut butter. I just preferred the crunch that the crunchy peanut butter added.
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday and Blessed with Grace’s Tempt My Tummy Tuesday, Pint Sized Baker’s Two Cup Tuesday and Semi-Homemade Mom’s Show and Share Wednesday.
–Recipe adapted from Food Babe.–
Add a Comment
Tuesday, April 2nd, 2013
When I’m hungry for something chocolate-y I often make these Flourless Chocolate Muffins. They are incredibly moist, lightly sweet and oh so chocolate-y! And if you are scared that you’ll eat them all at once, just throw some of them in the freezer for later.
Flourless Chocolate Muffins
1¾ cup oatmeal
3 egg whites
¾ cup unsweetened cocoa
½ cup applesauce
1 tsp. vanilla extract
½ cup yogurt (plain or Greek)
½ tsp cream of tartar
1 ½ tsp. baking powder
1 ½ tsp. baking soda
¼ tsp. salt
1 cup hot water
scant 1 cup sugar
1/2 to 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line muffin tins with cupcake liners or spray muffin tin with non-stick cooking spray. Set aside.
In a blender (or food processor) mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth. Pour into prepared muffin tins and bake for 10 minutes. After 10 minutes, remove from the oven and sprinkle chocolate chips on top of each muffin.
Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
Variations: Add all the chocolate chips to the batter and skip putting any on top. Or add half the chocolate chips to the batter and only put a few on top.
Yield: 12 to 14 muffins
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt My Tummy Tuesday, Semi Homemade Mom’s Show & Share Wednesday and 33 Shades of Green’s Tasty Tuesday.
Note: I modified this recipe from one that I found on a blog. The blog no longer seems to be available, however, if you created this recipe I’d be more than happy to give you credit!
Add a Comment
Tuesday, March 19th, 2013
One of the ways we try to save money is by eating at least one meatless meal a week. We love our meat, so I’m always excited when I can find meatless recipes that are so good and full of flavor that we don’t even think about the absence of the meat.
I discovered this Tomato Basil Parmesan Soup last fall and it has become a regular around here. I love that it is full of veggies (and you could easily add more) and yet my kids thought it was delicious. Since we aren’t crazy about chunks of tomatoes I just lightly blended it and we thought it was perfect.
Oh and if you have ham broth leftover from your Easter ham in a couple of weeks, here’s a way that you can use some of it up!
Tomato Basil Parmesan Soup
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth (or use half ham broth)
½ bay leaf
½ cup flour
1 cup Parmesan cheese
6 Tbsp. butter
2 cups milk, warmed
¾ tsp salt (eliminate or go easy on this if you don’t like things salty or are using ham broth)
¼ tsp black pepper
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.* Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. (If you don’t want a chunky soup, blend it until smooth.) About 30 minutes before serving prepare a roux by melting butter over low heat and then adding flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper. Cover and cook on LOW for another 30 minutes or so until ready to serve.
* If doing this on the stove top just cook until vegetables are soft. Then add roux and reheat until hot.
Recipe adapted from Today’s Mama.
Linking up at Mostly Homemade Mom, Blessed with Grace.
Add a Comment
Tuesday, March 12th, 2013
Let me start with a disclaimer. I am terrible at taking pictures and food pictures are no exception. I tried and tried to get a picture of this soup that would capture the awesomeness of it but I don’t think I did a very good job. You’ll just have to trust me when I say that it is way better than it looks. It’s not what I would call a beautiful food but I’d be really surprised if you tried it and didn’t really love it.
I first had this soup when we were visiting my in-laws who living in Romania at the time. Some American friends of theirs invited us over for dinner and served us this soup; we all loved it! I got the recipe and have made it often since. It’s one of those dishes that is quick to throw together and yet tasty enough that it is a go-to recipe for when we have guests. And every time I’ve served it I’ve gotten rave reviews. Try it yourself and let me know what you think!
Salsa Chicken Soup
1/2 lb. (1 1/2c. cooked) boneless, skinless chicken breast, cubed*
1 (14 1/2 oz.) can chicken broth
1 3/4 c. water
1 to 2 tsp. chili powder
1 c. frozen corn
1 c. salsa
shredded cheese (optional)
Add a Comment
In a soup kettle combine chicken, broth, water and chili powder. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add corn and return to a boil. Reduce heat. Simmer uncovered for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat thoroughly. Serve with cheese, corn chips and sour cream.
Yield: Approximately 6 servings
* If using cooked chicken you can just throw everything but the cheese, corn chips and sour cream into the kettle and serve once it is heated through.
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt My Tummy Tuesday, 33 Shades of Green’s Tasty Tuesday and Semi-Homemade Mom’s Show & Share Wednesday.
This recipe is originally from Taste of Home with some additions by me.