Category Archives: Recipes

Peanut Butter Cookie (Sandwiches)

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It’s birthday week for KH which means homemade cookies every night! Ok, actually two nights but still.. I’m making all of his favs- sugar cookies and peanut butter cookies (basically every variety without chocolate). While we didn’t make the sandwiches this time around, if you’re looking for a fun and different spin on cookies try it out- it’s almost like a homemade version of a do-si-do Girl Scout Cookie. Enjoy!

Cookie Ingredients:

  • 1 cup butter (2 sticks)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup PB
  • 1 tsp. vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1/4 tsp salt

Peanut Butter filling: 

  • 1/2 cup pb
  • 4T milk
  • 1 tsp vanilla
  • 3 cups powdered sugar

1. Cream together butter and sugars in a large bowl. Add eggs, one at a time, beating well after each addition. Blend in pb and vanilla.

2. Sift together (I don’t believe in sifting) flour, baking soda and salt.

3. Stir into creamed mixture. Form dough into 1″ balls. Place on greased cookie sheet 2″ apart. Flatten with floured fork to make “hatches”. Bake at 375F for 8 minutes or until brown.

4. Let cool, get your filling on.

*Recipe yields about 60 single cookies

Chocolate Peanut Butter Blondies

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And what family get together would be complete without an assortment of desserts. So not only did we enjoy Kyle’s family’s famous Nut Butter balls at our Easter dinner yesterday but I also decided to make a new dessert as well. Chocolate and peanut butter candies in a blondie, topped with vanilla ice cream. What more could you need?! Enjoy 🙂

Ingredients

  • 2 cups brown sugar
  • 10 tablespoons butter, softened
  • 3 large eggs, whisked
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 9-12 Reese’s 6oz peanut butter eggs (usually individually wrapped)
  • 1 bag peanut butter M&Ms

Instructions

  1. Heat oven to 325 degrees. Prepare 9×13 baking dish sprayed with cooking spray and sprinkled lightly with flour.
  2. Cream butter and sugar in a large bowl. Add in eggs and vanilla and blend until combined.
  3. In a separate bowl, whisk the flour, baking powder, and salt.
  4. Pour into the butter mixture and stir with a wooden spoon.
  5. Press 1/2 the dough into the pan (coat your hands with flour and spread with your hands if needed).
  6. Cut the Reese’s eggs into small chunks and lay them on top of the dough.
  7. Place the remaining cookie dough on top of the Reese’s by dropping in spoonfuls.
  8. Gently press the peanut butter M&Ms on top.
  9. Bake for 35-40 minutes. When done, the bars will look puffy and the edges will be golden brown. The dough should still be soft in the center as it will finish cooking a bit while cooling.
  10. Allow bars to cool. Eat while warm with ice cream! Heavenly!

Original recipe available HERE.

From our family to yours.. Happy Easter!

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Loaded Mashed Potato Casserole

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Well yesterday was a success- a successful Easter dinner with the family. We kept it easy and the stress low and I think we all ended the night happy and full 🙂 With help from my parents and my MIL we had a Honey Baked ham, green bean casserole, salad and then these tasty (I think so at least! 🙂 ) mashed potatoes. I wanted a side that I could do some of the prep work ahead of time and then finish as we got closer to eating time. These potatoes were not only tasty but super super easy. One thing to note – grocery stores aren’t open on Easter 🙂 So we made this without the sour cream- I’m assuming it would be even better with it but we were just fine without it too!

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Ingredients:

5 lb russet potatoes
1/2 cup butter
8 oz cream cheese, cubed
1 cup sour cream
2 cups cheddar cheese, divided
2.8 oz jar real bacon pieces (or 10 slices bacon, cooked and crumbled)
4 green onions, sliced thin
2 teaspoons kosher salt

Directions:

  • Peel and chop potatoes, place into a large stockpot.
  • Cover with water and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 20 minutes.
  • Test a larger piece by piercing with a fork to make sure they’re cooked through and tender. Remove pot from heat, drain potatoes and place back in pot.
  • Preheat oven to 350 degrees.
  • Smash potatoes with the back of a wooden spoon, it’s ok if there are still chunks.
  • Stir in butter and cubed cream cheese. Keep stirring until completely melted.
  • Add in sour cream, 1 1/2 cups cheddar, 3 sliced green onions, salt, and bacon pieces (reserve 1/4 cup bacon pieces for topping).
  • Spread into a greased 3 quart baking dish.
  • Sprinkle remaining cheddar, bacon pieces, and sliced green onion over top.
  • Bake at 350 for 15 minutes or until cheese is melted and potatoes are heated through.

Original post available HERE.

Nut Butter Balls

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Screen Shot 2016-03-26 at 10.21.46 PMI love it when my husband tells me stories from when he was growing up. There is something so sweet about family traditions and stories from a long time ago. This recipe and these cookies are one of those sweet stories. When KH was growing up his Grandma used to make these cookies every Christmas. Then his mom began helping and over the past several years took on the tradition herself once Grandma was in a nursing home.  Grandma passed away last year and we didn’t have the cookies for the first of many Christmases. Somehow the idea came up to make these for Easter and so here you go.. nut butter balls that have in a way doubled as what I like to call “tombstone cookies” because they remind me of the large tombstone that was rolled away on Easter morning where Jesus was buried. Despite my (what I like to think) clever tie in to Easter,  KH is pretty firm on the fact that these will remain a Christmas tradition. Still sounds perfect to me!

Beat together thoroughly:
1  cup butter
½  cup sifted confectioners’ sugar
1  tsp vanilla

Sift together and stir in:
2 1/4 cups sifted flour
1/4 tsp salt

Stir in:
3/4 cup finely chopped pecans

Chill dough. Preheat oven to 400 degrees. Roll into 1″ balls. Place 2 ½” apart on ungreased baking sheet. Bake until set but not brown, about 10-12 minutes.
Gently remove from baking sheet while still warm and roll in sifted confectioner’s sugar, then cool on cooling rack. Roll again when cool, then store in an air tight container.

Makes about 3 dozen cookies.

Whole30 Burgers with Sweet Potato Buns

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IMG_9889We are nearing the end of our Whole30. I’ll give a full update on how the last 30 days have been after Tuesday of next week. Tonight we tried another recipe from The Whole30: The 30-Day Guide to Total Health and Food Freedom book we’ve been using. We had burgers with sweet potato buns and homemade ketchup. This recipe was quick, easy and delicious. Perfect dinner idea for a weeknight and a healthy alternative to no bun. The ketchup was also incredible- so good that my husband already threw our Heinz bottle in the trash. Another tasty hit!

Sweet Potato Buns

Ingredients:

  • 1 thick round sweet potato
  • 2 tbsp cooking fat
  • salt and pepper

Directions:

  • Peel the sweet potato and cut into 1/2 inch thick rounds.
  • Heat the cooking fat over medium heat in a large skillet, swirling to cast the bottom of the pan.
  • When the fat is hot, add the largest slices from the middle of the potato, laying them out in a single layer in the pan. Cook until fork-tender and browned, 3 to 5 minutes on each side.
  • Sprinkle with salt and pepper.
  • Let cook, then stack a burger and fillings between two slices of sweet potato and serve.

Whole30 Ketchup

Ingredients:

  • 1 cup tomato paste
  • .5 cup apple cider*
  • .5 cup apple cider vinegar
  • 1 tsp garlic powder
  • .5 tsp salt

*Make sure you follow the Whole30 rules when buying apple cider. No sugar added or in the ingredient list.

Directions:

  • Heat a medium saucepan ove medium heat. Add the tomato paste, apple cider, and vinegar. Stir completely and let it come to a simmer, do not allow to boil.
  • Add the garlic powder and salt and cook, stirring frequently to prevent scorching – you may need to turn the heat down to low or simmer here.
  • Simmer until the ketchup has thickened enough to evenly coat the back of a spoon, 5 to 8 minutes.
  • Remove from heat and allow to cool.
  • Serve when cool. Will keep in the refrigerator for 2 weeks.

 

Mexican Corn

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This month we are making four meals for four different friends who just had babies. Each meal we are bringing some form of Mexican food- one of our favorites! My go to side item for Mexican is often black beans so when I finally found this recipe (and loved it) I knew we had to write this one down. If you’re looking for a quick and easy side dish with ingredients you’ll most likely find in your pantry then you’ll love Mexican corn!

IngredientsIMG_2153
  • 2 tablespoons butter
  • 3 cups corn (about 4 ears), cut from the cob
  • 1/2 jalapeno, seeded and finely diced
  • 3 tablespoons mayonnaise
  • 1 glove garlic, grated
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 1 lime, juice
  • 2 tablespoons cotija (or feta), crumbled
  • chili powder to taste
Directions
  1. Melt the butter in a heavy skillet over medium-high heat.
  2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
  3. Add the jalapeno, saute for a minute and remove from heat.
  4. Mix everything and serve warm or at room temperature.

*This is one of those recipes that you don’t need to include all of the ingredients. We’ve often made it without the feta, jalapeños and even onion. It’s great with as many or as few ingredients as you want to include.

Not So Secret Chili

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So my husband started developing a recipe for chili since he was invited to Chili Cook-Off Competition at his work in 2015. His original recipe was so hot I could barely get it down, even with a glass of milk.  He has spent the last 5 years perfecting the recipe so it kept the flavor but cuts down the spice. There are still optional ingredients you may include,  depending on how spicy you like your chili.  Check out this hearty recipe you’ll definitely want to try this winter!

Ingredients:

  • 1/4 cup olive oil
  • 1 large yellow onion, diced
  • 7 cloves of garlic, minced (or 3.5 tsp pre-minced garlic from jar)
  • 2 bell peppers, diced
  • 1 lb. ground chuck
  • 1 lb. chorizo sausage
  • 1 packet of low sodium taco seasoning
  • 2 Tablespoons chili powder
  • 2 Tablespoons of cumin
  • 1 teaspoon of cinnamon
  • 1 teaspoon cayenne pepper (optional, light heat)
  • 2 teaspoons salt
  • 1 teaspoon freshly cracked black pepper
  • 1/4 cup molasses
  • 1/8 cup brown sugar
  • 1 can beef broth
  • 2 cans of black beans, rinsed and drained
  • 1 can of kidney beans, rinsed and drained
  • 1 can of pinto beans, rinsed and drained
  • 1 can chipolte peppers in adobo sauce (optional, SPICY)
  • 1 can of SweetWater 420 (or favorite beer)
  • 1 28 oz. can of crushed tomatoes in juice/puree
  • 1 28 oz Prego traditional tomato sauce (OR 1 more 28 oz can of crushed tomatoes)
  • 1 small can tomatoes and green chilies (Rotel)
  • 1 small can tomato paste
  • 1 15 oz can yellow corn

Directions:

Brown the ground chuck and chorizo together, drain, and set aside.

In a large pot, heat olive oil over medium high heat. Add your onion, green pepper, and garlic…sauté until tender.  Add in the meat mixture and all the spices and stir well.  Add in the beef broth and cook for another 5 minutes.

Add in everything else except the tomato paste and corn. Bring to a boil and cook for 30 minutes, stirring occasionally to ensure nothing is sticking to the bottom of the pot.

Turn down the heat and simmer for another 60 minutes.  Add in the tomato paste and corn, cook for 5 minutes and serve when ready.

Lactation Cookies

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IMG_9627Lactation Cookies… sounds kinda weird right? I don’t know how I had never heard of these with our first but they seem to be all the rage this year… a healthy cookie that you are encouraged to eat (like I need encouragement to eat sweets!) and it boosts your milk supply. Yes please! As I’m still trying to build up enough supply to feed our twins I’ll take all the cookies I can get- and in the meantime I’m also trying the fenugreek pills and Mother’s Milk tea.. I’ll let you know what works after I give them a couple of days to “kick in.” Meanwhile here is one recipe I’ve tried for the lactation cookies. Enjoy!

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Ingredients: 

  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups unbleached organic all-purpose flour
  • 5 tablespoons brewers yeast
  • 3 tablespoons ground flaxseed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 12 tablespoons organic unsalted butter (1.5 sticks)
  • 4 tablespoons unrefined organic virgin coconut oil
  • 1 1/2 cups organic cane sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups dark chocolate chips

*I was able to find all ingredients at Publix except for the Brewers yeast which can be purchased at a health foods store like Whole Foods or I bought mine off Amazon.

Directions:

  • Preheat the oven the 350 degrees F.
  • In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
  • In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy.
  • Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed.
  • Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes.
  • Add in the vanilla extract and beat until combined again.
  • Gradually add in the dry ingredients, beating on low speed until just combined and mixed.
  • Stir in the chocolate chips with a spatula until they are evenly dispersed.

Scoop the dough into 1-inch rounds* and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

You can also easily freeze this dough – scoop the rounds on a baking sheet, place the sheet in the freezer for 2 hours, then place the dough rounds in a ziplock bag and store in the freezer. Bake at the same temp – they may or may not need an extra minute or 2 – your preference!

*Note: these cookies do not “expand” like regular cookies/cookie dough.. so the scoop size you use will yield the exact size of your cookies. I used a small cookie dough scoop and ended up with small cookies. Next time I’ll probably try using an ice cream scoop to get more “normal sized” cookies.

Original recipe available here.

Baked Ziti

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Another great dish brought by another great neighbor as we are learning how to be parents of 3 under 2 years old! It’s easy for larger groups or for weeknight dinners. If you don’t like a lot of sauce check out the original recipe linked at the bottom of this post. If you’re like me and like a some sauce with your pasta then check out my adapted version written below. Thanks Jenn!

IMG_1140Ingredients:

  • 1 pound dried ziti pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 pound sweet and or spicy Italian sausages, casing removed and crumbled
  • 1/4 medium onion, diced
  • 3 cloves garlic, chopped
  • One jar tomato/spaghetti sauce
  • Fresh basil (about 3-4 sprigs)
  • 1 pound fresh mozzarella, half sliced and half cubed
  • 1 cup shredded Parmesan, divided
  • 1/2 tsp freshly ground black pepper

Directions:

  • Preheat the oven to 400 degrees
  • Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain. (Meanwhile start sauce).
  • Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes.
  • Add the onion and garlic, stirring, until lightly browned, about 3 minutes more.
  • Add the basil and tomato sauce (about 1/2-3/4 jar depending on how saucy you want it)  and bring to a boil.
  • Lower the heat and simmer, covered, for 10 minutes.
  • Season with salt and paper
  • Toss the cooked pasta with the tomato and sausage sauce, half the mozzarella cubed, and h1 Parmesan cheese.
  • Transfer the pasta to an oiled 9 by 13-inch baking dish.
  • Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan.
  • Bake until lightly browned and hot, about 30 minutes. Serve immediately.

Original recipe available here.