peanut butter oat breakfast bites

A quick and easy breakfast/snack based on a recipe from allrecipes.

Ingredients

• 1 1/2 cups oats
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/3 cup honey

Instructions

1. Mix all ingredients well.
2. Roll into about 1 inch balls.
3. Store in the refrigerator at least 8 hours before enjoying!

chocolate beet cake

Another COVID-19 root veggie recipe that turned out to be a new favorite. The beets really didn't add any earthy flavor to the cake, but kept it incredibly moist. We'd definitely make this recipe, based on one from food.com,  again even without a surplus of beets in the house.

INGREDIENTS

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
3 cups shredded fresh beets
1/3 cup dutch process cocoa powder

DIRECTIONS

• Heat oven to 350 °, grease and flour 13x9 baking pan.
• Beat eggs, sugar and oil until light and fluffy.
• Sift together flour, baking powder, baking soda and cinnamon.
• Add to egg mixture and mix well.
• Add vanilla and beets.
• Beat for 1 minute on medium speed.
• Pour into pan, bake for 45 minutes, or until a pick comes out clean.

sweet potato biscuits

During the COVID-19 pandemic, we ordered a box of root veggies from Driftless Direct. To our great benefit, they accidentally sent us a second box for free. We now have so many beautiful veggies, but I have to find creative ways to use them in recipes the kids will happily eat repeatedly. The perfect answer for several sweet potatoes were these yummy biscuits from Once Upon a Chef. The kids happily ate these two days in a row with lunch-- Kory and I enjoyed them too!

Sweet Potato Biscuits 

INGREDIENTS

• 3/4 cup cooked mashed sweet potato (from one medium sweet potato)
• 1/3 - 1/2 cup whole milk, as needed
• 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small chunks

INSTRUCTIONS

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the mashed sweet potatoes and 1/3 cup milk. Set aside.
3. In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt; process for a few seconds to mix. Add the chunks of cold butter, then pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. (If you don't have a food processor, this can be done by hand with a pastry cutter or your hands.)
4. Transfer the flour mixture to a medium bowl, then add the sweet potato mixture and fold gently to combine. Add the remaining 3 tablespoons milk a little at a time until the dough is just moistened and holds together (you may not need all of it).
5. Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 or 3 times with the palm of your hand until the mixture comes together. Pat the dough into a 3/4-inch round. Using a 2-1/2 inch-round biscuit cutter or glass, cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits. Place the biscuits onto the prepared baking sheet and bake until golden on the bottom and firm to the touch, 12-14 minutes. Serve warm with honey butter.

pomegranate chicken salad

A delicious lunch recipe from a neighborhood blogger, Everyday M&K.

Pomegranate Chicken Salad

Prep Time10 mins

Course: Main Course

Keyword: chicken salad, pomegranate chicken salad, quick lunch

Servings: 4

Ingredients

• 2 cups shredded (rotisserie) chicken
• 1/2 cup mayo
• 1/4 cup celery (peeled and chopped)
• 1/4 cup pomegranate seeds
• 2 Tbsp pumpkin seeds
• 1 tsp dijon mustard
• 1/4 tsp salt

Instructions

• Mix all of the ingredients except for a few pomegranate and pumpkin seeds in a large bowl.
• Serve in lettuce cups, on crackers, or toast.
• Garnish with remaining pomegranate seeds and pumpkin seeds.

During the Covid-19 quarantine, we planned chili for dinner one night, but wanted cornbread to go with it. This Taste of Home recipe was perfect for what we had in the pantry and fridge and the kids absolutely loved it!

Honey Cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1 cup heavy whipping cream
• 1/4 cup canola oil
• 1/4 cup honey

Directions

• In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.
• Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Cheeseburger macaroni

We introduced the kids to an old childhood favorite, cheeseburger macaroni, but wanted it to be homemade. Kory found this recipe from The Salty Marshmallow that everyone ate happily enough.

One Pot Homemade Hamburger Helper

One Pot Homemade Hamburger Helper is just like the classic favorite Cheeseburger Macaroni that we all know and love!  This homemade version is made in one pot, rich and cheesy and tastes so much better than the boxed version!

Ingredients

• 1 Pound Ground Beef
• 1 Tablespoon Ketchup
• 1 Teaspoon Dijon Mustard
• 1 Teaspoon Hot Sauce Optional
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Seasoned Salt
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1 1/2 Cups Macaroni
• 3 1/2 Cups Broth or Water
• 1/2 Cup Sour Cream
• 2 Cups Shredded Cheddar Cheese

Instructions

• Cook the ground beef in a large skillet over medium high heat until no longer pink. Drain grease and return meat to the pan.
• Reduce heat to low and add the ketchup, mustard, hot sauce, seasonings, macaroni and broth to the pan and stir well to combine.
• Cover and simmer for 12-15 minutes until macaroni is cooked through.
• Remove pan from heat and stir in the sour cream.
• Return the pan to the warm burner and stir in the shredded cheese until well combined.

Lazy daisy cake

My Grandma Betty’s recipe for my favorite childhood cake (because it’s frosting free!).

Creamy French onion soup pasta

A savory, comfort food meal I love for winter lunches from https://myincrediblerecipes.com

Ingredients

• 2 tbsp. olive oil
• 1 lb. spicy or sweet ground sausage
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 cup cream cheese
• 1 onion, diced
• 1 tsp. sea salt
• 1/ ground black pepper
• 1 (10.5 oz.) can condensed french onion soup
• 2 1/2 cups beef broth
• 2 cups egg noodles
• 1/2 cup full-fat sour cream
• 1/4 cup freshly grated parmesan cheese

Instructions

1. In a large soup pot over medium-high heat, heat olive oil and add in the onions, sausage, onion powder, garlic powder, salt, and black pepper. brown the sausage and mix well.
2. Pour condensed french onion soup,cream cheese, beef broth, and egg noodles into the pot and stir. Boil until noodles are fully cooked, about 8-10 minutes.
3. Add sour cream and grated parmesan cheese and stir. 

Korean beef tacos

A winner—no complaints and seconds all around! I let it cook for an hour on high uncovered at the end of the day to let some of the liquid boil down.

Potato Salad

I can’t imagine ever needing more than a half recipe of this potato salad from www.aspicyperspective.com. I upped the mustard to taste (we like lots of mustard in potato salad) and Kory and I both really liked it.

Ingredients

• 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
• 2 cups mayonnaise (your favorite brand)
• 1 cup refrigerated sweet pickle relish
• 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard boiled eggs, peeled and chopped
• 3 celery stalks,  diced
• 1/2 cup sweet onion,  diced
• 1 tablespoon fresh chopped dill
•  Salt and pepper

Instructions

• Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
• Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
• Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
• Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.

slow cooker beef barley soup

Now that the kids evening schedules are getting busier (hockey, cross country, more hockey, coding club, flying V's, even more hockey...), I'm giving into more crock pot recipes in hopes that we can still eat dinner together. This beef barley soup from thechunkeychef.com served with garlic bread has been voted a keeper.

SLOW COOKER BEEF BARLEY SOUP RECIPE

INGREDIENTS

• 1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
• 1 - 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces (Yukon gold or russets are preferred)
• 2 carrots, peeled and cut into 1/2 inch pieces
• 1 medium yellow or sweet onion, peeled and diced
• 2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces
• 4 cloves garlic, minced
• 2 Tbsp tomato paste
• 2 Tbsp better than bouillon beef base (optional but recommended)
• 2 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 sprigs fresh thyme
• 2 bay leaves
• 6 cups beef broth or stock
• 2/3 cup pearl barley

INSTRUCTIONS

1. If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat.  Add beef cubes and brown for 1-2 minutes per side.
2. Add beef and all remaining ingredients to slow cooker and stir to combine.  Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
3. Remove bay leaves and thyme stems and serve. 

creamed spinach

Kory was grilling steak for dinner, so I tried to hunt down a creamed spinach recipe to relive our days of Chicago steakhouse dinners. The best reviewed recipe turned out to be a copy-cat of our favorite steakhouse-- Morton's (cajun ribeye!). I made some modifications to this dinnerthendessert.com recipe to downsize it for our family. Kory, Elle, and I loved it and the boys ate it without complaint, but said it was "just ok."

Morton’s Steakhouse Creamed Spinach (Copycat)

Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• 2 teaspoons Kosher salt divided
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 1/8 cup all-purpose flour
• 1 cups half-and-half (or 1/2 cup cream, 1/2 cup whole milk)
• 12 ounces fresh leaf spinach or one pound frozen
• 1/3 cup mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a medium pot of water to a boil with a teaspoon of salt.
2. Add the spinach and cook just until wilted, about 1 minute.
3. Drain the spinach in a strainer or colander.
4. Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
5. In the same pot, melt the butter with the garlic.
6. Cook on medium low for 3-5 minutes or until the garlic is starting to brown.
7. Add in the remaining kosher salt, black pepper and nutmeg.
8. Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
9. Add the half an half and cook until boiling and starting to thicken.
10. Turn off heat and add in the mozzarella cheese and stir until melted and smooth.
11. Add in the spinach and the Parmesan cheese and stir to combine.

sugar cookie frosting

This recipe from Julie’s Eats and Treats is my go to for frosting cookies. 2/3 c. butter softened

1/2 c. milk

2 lbs powdered sugar

1 tsp vanilla extract

Whisk together and pipe or spread!

slow cooker minestrone

I adapted this recipe from allrecipes.com slightly to cook the noodles right in the soup and served it with cheesy garlic bread for a veggie-packed meal that the kids ate without too much complaining.

Ingredients

• 6 cups vegetable broth
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, drained
• 1 large onion, chopped
• 2 ribs celery, diced
• 2 large carrots, diced
• 1 cup green beans
• 1 small zucchini
• 3 cloves garlic, minced
• 1 tablespoon minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 teaspoon salt
• 3/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup elbow macaroni
• 4 cups chopped fresh spinach
• 1/4 cup finely grated Parmesan cheese, or more to taste

Directions

1. Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
2. Cook on Low for 6 to 8 hours.
3. 
   
4. Stir spinach and macaroni into minestrone; cook another 10 minutes. Top with Parmesan cheese.

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gone all day dinner

This dinner was super savory and warming from the crock pot. We all wondered if the almonds were going to ruin the recipe, but they definitely provided needed texture. I used fresh, sliced mushrooms and beef better than bouillon.