I know I haven’t posted many recipes here lately. My blog is mostly a place where I’m sharing links to all the other places where I write. That’s ok for now. It’s temporary. I hope you don’t mind. In the mean time, here are a few recipes and food ideas that I have been trying. Inspired from Pinterest and from my brain. (Oh, and here are a couple more that I shared on BVT Moms Blog.)
One of my favorite breakfasts, whole grain waffle with dates and honey. It’s also delicious with figs and/or ricotta cheese with a side of the internet via my laptop.
Avocado Chicken Salad: Avocados mixed with chicken salad alongside some cheese and crackers. Delish!
Oatmeal with honey, almonds, cranberries and cinnamon. Tasty and healthy!
So there you have it! What have you been eating lately?
I was born in Wisconsin so it should come as no surprise that I love cheese curds! A while back I tried frying them and WHOA they were so good. The link I had saved for reference is no longer valid so I went on a google search for a new one. Here is one that I found that seems very similar to the one I had used. Try it. If you like cheese and frying stuff, you are in for a real treat!
A couple of extra tips:
I used milk instead of beer.
Make sure your oil is at 375 degrees.
Let the cheese curds get to room temperature before coating.
I’ve been browsing Pinterest like a fool, and pinning so many great recipes! This is a quick and easy one that everyone loved so I thought I’d share!
It’s basically a crescent roll crust covered in taco fillings and baked! Super easy and fun for the kids to help make too! Not to mention they ate it like it was going to run off the plate.
All I did was spread crescent rolls into a cookie sheet, pressing all seams together. Sprinkle with cooked taco meat, a couple of kinds of beans so I could pretend that it was healthy and some cheese. Bakes at 375 degrees for about 12-15 minutes, or until the dough is cooked through. Then cut into squares and sprinkle with lettuce, salsa, sour cream etc.
This is a quick and easy recipe for a bread that can be enjoyed as a snack or as dinner on night when you need something, well, quick and easy!
Italian Cheese and Pepperoni Bread
3 cups self rising flour (or you can use regular flour and add 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of flour)
1/4 cup sugar
1 tsp garlic powder
1 tsp Italian seasoning, plus extra to sprinkle on top
1 1/2 cups milk
1/4 cup olive oil
1 cup of shredded cheddar cheese, plus extra to sprinkle on top
Pepperoni – as many as you want!
Preheat oven to 350 degrees. Grease a 9×13 bread pan.
Mix together dry ingredients. Slowly mix in the remaining ingredients until just mixed. Dough will be slightly sticky.
Place half the dough into the greased pan. Layer with pepperoni and cheese. Cover with the remaining dough. Top with more pepperoni and cheese and sprinkle with more Italian seasoning.
Bake for about 30 minutes or until a toothpick comes out clean.
|With pepperoni…dip in pizza sauce for an extra side of deliciousness.|
|Can also be made without pepperoni!|
These pinwheels are an appetizer my family makes for just about every get together. It makes enough for a group or a very hungry Momma. They are easy and quick to make and really quite tasty!
2 (8 oz) packages of cream cheese, softened
1 Ranch Dressing Packet (or make your own!)
4 oz jar of dices pimentos, drained
4 oz can diced green chiles, drained
Black olives, drained and diced or sliced – I usually use the whole can cause I like olives!
1 package tortillas
Beauty and Bedlam’s Tasty Tuesday
Who needs that box of chemically formulated cheese? Who needs the jar of processed “I’m pretending to be cheese!” stuff? Not you! Because I am giving you this delightful and easy recipe for Homemade Cheese Sauce! Replace it in any recipe for that fake stuff and your taste buds will thank you! (Not to mention your body who is not a big fan of the chemically processed stuff.) You can also serve over pasta for homemade mac and cheese, though I think my full recipe for that is better. You decide!
Homemade Cheese Sauce
2 cups shredded Sharp cheddar cheese
4 ounces softened cream cheese
1/4 cup grated parmesan cheese
3 tbs butter
3 tbs flour
1 cup heavy cream
2 cups milk
pinch of salt and pepper
Melt butter in a pot over medium heat. Whisk in flour, stirring for about 2-3 minutes. Gradually whisk in the heavy cream and then the milk. Simmer on low heat until smooth. (Tip: You know it is smooth and thick enough when it coats the spoon) Add in the cheeses and salt and pepper and whisk until smooth again.
Sorry I don’t have any pictures to share. I kind of just throw this together when I need a cheese sauce and never to think to snap a picture!
My kids like to eat. Often. So snack time is a very big deal. They love granola bars but the boxed ones can be filled with more sugar and preservatives than I care to feed my starving
zoo animal boys. The ones that are organic and wholesome can cost you an arm and a leg and sometimes even an eyeball, so I decided a long time ago that homemade granola bars were the way to go! I’ve tried a bazillion different recipes and this one is the result of many kitchen experiments and my family’s favorite!
Chewy Granola Bars
3 cups oats
2 cups puffed wheat cereal (you can use rice krispies, but they puffed wheat cereal is a way healthier option)
(OR you can use 5 cups of just oats, no cereal)
1 cup flour
1 tsp baking soda
1 tsp cinnamon
1 cup honey
1/2 stick butter, melted
1 tsp vanilla
1 cup nuts, dried fruit, or chocolate chips (or a combination of any of them!)
Mix all dry ingredients together.
Mix all wet ingredients together.
Mix all together. Then add nuts, fruit, etc and fold in.
Pour onto cookie sheet(If you are using a regular cookie sheet, I would advise lining it with wax paper because these puppies are sticky! I use my nicely seasoned Pampered Chef Bar Pan and they come out perfect every time!). Press down firmly until the entire pan is covered and the granola is packed down.
Bake at 325 degrees for about 15-20 minutes. That time is up for debate though because my oven is like a box of chocolates: you never know what you’re gonna get. So just watch them carefully and remove when they are nice and golden brown, like this:
Be careful not to overcook or they will not be chewy! And your husband who hates crunchy granola bars be will be severely disappointed and insist you use a timer next time instead of just “smelling for them.”
Oh, is that just my husband? OK, sorry.
Score the bars while warm and then let cool. These can also be frozen if your family will not eat the whole batch before they go stale. Which I haven’t had to do in a good couple of years.
This recipe has been floating around our family and always shows up at get-togethers. If you haven’t already read my Disclosure you should read that first and then come back to finish reading this recipe!
OK, now that you know of my love for junk food and understand that I will post some yummy not-so-good-for-you recipes here and there, let’s get on to the recipe.
3 bags of popcorn
24 ounces white chocolate or white bark
Misc yummy additions – mine include peanuts, toffee bits and M&Ms
Melt white chocolate, stirring frequently.