Nut-Free No-Bake Bars

I saw a recipe on Pinterest for no-bake bars that looked good, but my son and I are allergic to peanuts and several tree nuts, so I adapted this recipe using Sunbutter and no tree nuts.  They are quite tasty, and still have a buttery taste.  Not quite the same as peanut butter, but hey, if you can't have it, you take what you can get. 

Nut-Free No-Bake Bars

1 cup Sunbutter (or other sunflower butter)
1/2 cup honey
1/2 cup butter (or coconut oil) (I used butter)
2 cups old fashioned oats (not quick cooking or instant)
1 cup shredded coconut
1/2 cup craisins, raisins, or nuts (I used craisins only)
1 1/4 cups dark chocolate chips (I bought Nestle dark chocolate chips)
1 teaspoon vanilla extract

Line a 9x9 pan with non-stick foil or grease the pan. (I like foil, then I can lift it out to cut the bars)

In a medium saucepan, melt the peanut butter, honey and butter over medium low heat.  Watch this closely.  It won't take long to melt, and you don't want it to burn.  When it's just about all melted, add the chocolate chips and stir until they are melted.  Remove from heat. 

Stir in the vanilla.  Next add the oats, coconut, and nuts/raisins.  Stir until well mixed.  Spread into prepared pan.  Place in refrigerator until hardened.  Cut into bars and enjoy!


I thought these were really good, and my son was quite excited to have something he can eat for a change! (As if you couldn't tell from the picture.) We will definitely be making these again!

Cheesy Chicken Enchiladas

I saw this recipe on Facebook, you know one of those ones that people keep sharing the picture but you don't really know if it is going to taste as good as it looks.  Well, this is one of those recipes. 


Cheesy Chicken Enchiladas

10 soft taco size flour tortillas
2-3 cups cooked shredded chicken
2-3 cups shredded Mexican blend cheese
3 tbsp. butter
3 tbsp. flour
2 cups chicken broth
1 cup sour cream
1 4oz can diced green chilies

Preheat oven to 350 degrees.

Spray a 9x13 pan with non-stick spray.  Mix the chicken and half the cheese together. (I used 3 cups each of cheese and chicken)  Fill tortillas with mixture, fold ends in, roll up and place seam side in pan.

Melt the butter in a medium sauce pan.  Add the flour, cook and stir for 1 minute.  Add the chicken broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Turn heat down to low and add the sour cream and chilies.  Whisk until sour cream lumps are gone. (If you use low fat sour cream, it may seem like it separates a little...this is fine, it will taste fine).  Do not let this come to a boil...you don't want curdled sour cream.  :)

Pour the sauce over the enchiladas and top with remaining cheese.  Bake for 22-25 minutes.  Remove from oven and set somewhere heat proof.  Move the oven rack to the second highest slot.  Turn your oven to broil HI.  Put pan back in for 3 minutes or until cheese is brown and bubbly.

NOTE:  You cannot broil stoneware, and I am pretty sure you shouldn't broil glass either.  If you choose to do either of those, do them at your own risk!  :)  I used a metal pan to be safe.


My whole family loved these!  I served them with refried beans and rice and it was better than a Mexican restaurant.  The only other things I wished I had were chips and salsa and a margarita!  Next time! 

Enjoy!

Buffalo Turkey Meatloaf

My hubby and I have always loved buffalo wings, but what we really love is the hot sauce/blue cheese combination.  It has so much flavor!  I had previously made Buffalo Turkey Meatballs, but meatballs are so labor intensive, and I don't really want to spend my time rolling meat into balls.  So, I went ahead and modified the recipe and came up with this recipe for the meatloaf.  I also double it.  You can freeze the cooked meatloaf for another meal!  Feel free to cut the recipe in half if you don't want two.  :)

Buffalo Turkey Meatloaf

2-20 oz. packages of ground turkey (or chicken)
4 oz. 1/3 less fat cream cheese
2 eggs
1/3 cups chopped celery
1/3 cup crumbled low fat blue cheese
1 teaspoon pepper
6 oz. Frank's Red Hot + more for topping

Preheat oven to 350 degrees.  Combine all ingredients in large bowl and mix well.  Form into two loaves and place into a 15x10 glass dish.  You can also use two smaller dishes if you don't have that size.  Bake for 45 minutes.  Coat with additional Frank's Red Hot sauce and bake for 15 more minutes, or until internal temperature registers 165 degrees.  Let rest 5-10 minutes before slicing.

You will notice a lot of water bakes off the loaves.  That is normal.

We really liked this!  We tend to like things a little spicy, so we added even more hot sauce to the slices we put on our plate.  I served this with broccoli.  But it would be good with any hot veggie or a big salad!

Enjoy!

Easy Homemade Cole Slaw

I know I should have probably posted this recipe at the beginning of summer, but really you can eat cole slaw anytime!  And sorry about the awful picture.  It's the only one I have.  Next time I make it, I'll update it to a better one!

I like cole slaw.  A lot.  But after making my own...I've become rather picky.  I got this recipe from Shelley R. when she heard me talking about buying cole slaw for a get together I was having.  She said this was the best and she was right.  And it's soooo easy.  I modified it a tiny bit by adding the shredded carrot.  Feel free to leave it out if you want.

Easy Homemade Cole Slaw

1 head cabbage
1 medium sweet onion
1 or 2 carrots
1 cup Miracle Whip (not mayonnaise!)
1/2 cup sugar
1/4 cup milk

Using a large, sharp knife, slice the cabbage into large chunks.  Thinly slice each chunk (almost like you are trying to shave it).  After I slice a bunch of it, I like to cut the whole thing into smaller, mouth size pieces.  I just grab the whole pile of shreds and cut it into thirds and throw it into a large bowl.  Next dice the onion into small pieces.  I like to use my Pampered Chef chopper.  Scrape it all into the bowl with the cabbage.  Grate the carrots using the large, shredding side of a grater.  Please watch your fingers!!  Add the carrots and mix well. 

Mix the dressing together and pour over cabbage mixture.  Mix it in with a large spatula until it is all coated.  Let chill for a few hours and then serve!

Sometimes I make up both the cabbage mixture and the dressing the night before I need the cole slaw, but I don't mix it together until the morning of the day I am going to serve it. 

Hope you enjoy!!!

Roasted Cherry Tomato Pasta

For as much as I love to cook, you would think that I would have a garden. However, I am terrible at taking care of plants/flowers/gardens, etc. I kill most everything that I touch. Even if I follow the care instructions perfectly. Also, I do not like bugs. And with all plants, come bugs. So, it’s just better if I buy my produce, or drop hints to my friends with gardens, that they can off load some of their harvest to me anytime (subtle, aren’t I?).

Anyhow, the first time I made this a few years ago, my friend Tara P. had shared some cherry tomatoes with me (as well as some yummy peppers!) from her garden. It just so happened I needed dinner for that day and I wanted to make some pasta and use those cherry tomatoes. I searched around online and came across some recipes and settled on this recipe. I made this again last night with a combination of store bought tomatoes and some from my neighbor's garden (she gave them to me, I didn't help myself!)

Roasted Cherry Tomato Pasta

2 bags of cherry tomatoes (NOT grape tomatoes)
2 tbsp. cup olive oil
4 tbsp. balsamic vinegar
Kosher salt
¼ cup fresh basil leaves, chopped (or 1 tbsp. dry basil)
½ cup kalamata olives, chopped
12 oz. your favorite pasta


1. Heat oven to 475 degrees.
2. Line a pan with foil, heavy duty is best, but any will work.  Place tomatoes in pan and drizzle with the olive oil.  Pour the vinegar over them and then sprinkle with kosher salt. 
2. Roast tomatoes 18-20 minutes, or until tomatoes look blistered and about to burst.
3. Prepare pasta and place in a serving dish.
4. When tomatoes are done, carefully lift foil out and pour the contents over the pasta (this is why I prefer heavy duty foil...sturdier).
5.  Stir in basil and olives.

Both times I have made this I didn't have or couldn't get fresh basil, so I used dry.  I know it will be even better when I use the fresh basil. 

Enjoy with a salad and some red wine!  Delish!


 

Chocolate Chip Blondies

The kids and I were craving something sweet one evening around 9:00.  I told them if we could find a quick and easy recipe we would make it.  So we each grabbed a cookbook from the cupboard and started looking.  I found this recipe in a Taste of Home "Bake Sale" magazine and adapted it.  These are easy, quick and yummy.  Perfect for packing in school lunches!!

Chocolate Chip Blondies

1 1/2 cups packed brown sugar
1/2 cup butter
2 eggs, lightly beaten
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Heat oven to 350 degrees.  In a microwave safe glass mixing bowl, melt the butter.  Add brown sugar, eggs and vanilla and mix until just blended.  In a small bowl mix the flour, baking powder and salt together.  Add the flour mixture to the butter mixture and mix well.  Stir in chocolate chips.

Grease a 9x13 metal pan with cooking spray or Crisco.  Spread the batter into the pan.  It will just cover the bottom, you will have to spread pretty thin.  But they will puff up some when they bake.  Bake for 18-20 minutes, or until a toothpick comes out clean.  I use an insulated pan, so I have to bake mine for more like 28 minutes.  Cool on a wire rack.  While still warm, run a knife around the edge of the pan to loosen bars from side.

Enjoy with a big glass of milk!!

Cinnamon and Sugar Coated Pecans

I have been looking for a recipe like this for years!  Last year I made one and the pecans were sticky and soggy...yuck!  This year I searched the web and looked at several recipes, and then kind of took the parts I like from different ones and made these!  They were EXACTLY what I was looking for!  :)  They were delicious warm and room temperature!  And these will make great gifts in little gift bags or jars.

Of course, pecans are expensive.  I buy mine at Costco.  You can always try a different kind of nut!!

Cinnamon Sugar Pecans

4 cups pecans (about 1 pound)
1 egg white
1 tbsp. water
1 1/4 cups sugar
1 1/4 tsp. salt
1 1/4 tsp. cinnamon


Preheat oven to 300 degrees.  Spray two baking sheets (with sides!) generously with cooking spray.  Put the egg white and water in a mixing bowl and with an electric mixer, whip the egg and water until it is foamy.  Pour the nuts into the bowl and toss to coat.  Place half the sugar/cinnamon mixture in a shallow bowl.  Grab a handful of coated nuts and toss them in the mixture.  Place on baking sheet.  When you run out of sugar/cinnamon mixture, add the rest to your bowl. (The reason I don't add it all at once is it ends up getting all gooey, and the last nuts don't get a great coating.)  Make sure pecans are in a single layer on the sheets, place both in oven on two different racks (make sure there is space between racks).  Bake for 30-35 minutes, stirring nuts every 10 minutes and swapping the pans between racks. (35 minutes were perfect for mine!)

Hope  you love these as much as we all did!

Cheeseburger/French Fry Casserole

This is a recipe I have made for my kids for years.  It is not low-fat.  It is not low-sodium.  It is full of processed food items.  So, if you are looking for something healthy.  This isn't it.

However, it is easy, and pretty tasty.  My kids enjoy it, and it makes enough to get some leftovers from. 

I believe I got this recipe from a magazine years ago, and it's just kind of become a comfort food staple at our house.

Cheeseburger French Fry Casserole

2 lbs. browned ground beef
1 can Golden Mushroom soup (*see note)
1 can Cheddar Cheese soup
1 bag your favorite frozen french fries

1.  Preheat oven to 350.
2.  Mix browned beef and soups.
3.  Spread in a 9x13 dish that has been sprayed with non-stick spray.
4.  Top with french fries to cover.
5.  Bake 35-40 minutes or until fries are lightly browned.

Serve topped with salt, pepper, ketchup, mustard and pickles. 

*Note:  Ok, this is TOP SECRET...but a few years back, one of my kids found a mushroom in the casserole.  Well, they swore it was a mushroom, and I told them it wasn't.  After that, I started running the Golden Mushroom soup through my mini-food processor to pulverize any evidence of the actual mushrooms!  :) 

I usually make this ahead by browning the beef and mixing it with the soups and placing it in the pan and then putting it in the fridge until I am ready to bake.  At that point, I top it with the fries and put it in the oven.

Tonight I served it with a Caesar salad!  Big hit and everyone was happy!  :)

Peanut Butter Chocolate Chip Granola Bars

I saw this recipe and immediately thought of my kids. I am always buying granola bars at the store and they are expensive and full of ingredients I can't pronounce.  I thought maybe these would be a good alternative, and even though they still have a fair amount of sugar, I am in control of the ingredients. 

This recipe came to me from an e-mail from Taste of Home. Click here to go to the original recipe.

Peanut Butter Chocolate Chip Granola Bars

1/2 cup your favorite peanut butter
1/3 cup honey
1 egg
2 tbsp. canola oil
1 tsp. vanilla extract
3 1/2 cups old fashioned oats
1/2 cup packed brown sugar
3/4 tsp. salt
1/3 cup chocolate chips
1/3 cup peanut butter chips

Heat oven to 350 degrees.

Beat the peanut butter, honey, egg, oil and vanilla together in a large bowl. In a medium bowl, combine oats, brown sugar and salt. Add half of dry mixture to wet mixture and mix well. Repeat with the other half.  Stir in chips.

Spray a 9x13 baking pan/dish with non-stick spray.  Spread mixture into the pan and pack it down well with the back of a spoon. It is normal for the batter to seem sticky. 

Bake for 15 minutes or until set.  Place dish on a wire rack until cool. Cut into bars. 

My kids are absolutely crazy for these. And they are so easy to make. I have already made a couple batches and have been wrapping some of them in wax paper and placing in a freezer bag and freezing them so when the crazy baseball/softball season starts in March, I will have a head start on some quick snacks.

Enjoy!

Cabbage Casserole

I first tried this Casserole at my friend Kellie F.’s house. This is a recipe that her mom makes…and it’s REALLY good! I was hoping that she would share the recipe with me, and of course, she did! Now I am going to share it with you!
If you like Stuffed Cabbage (which I do), then you will like this. I think it’s even better, and way easier.

Cabbage Casserole

1 lb. ground sirloin or turkey
1 lb. italian sausage
1 medium head of cabbage cut in 2”x2” pieces
1 medium onion, chopped
1 cup rice (like Uncle Ben’s Converted, not Minute Rice)
1 bell pepper, chopped
2-3 cups of water
1 can of Ro-Tel tomatoes
Salt and pepper to taste

Brown the hamburger and sausage in a Dutch oven, or large pot. Once browned, add remaining ingredients, and mix well. Cover and simmer on low for 1 – 1 ½ hours, stirring occasionally.

This has got to be one of my most favorite meals.  And it is incredibly easy.   You can easily chop all the veggies the night before making this.  The cabbage doesn’t have to be in perfect 2”x2” pieces, but you want them a decent size because they will cook up…don’t shred it. I used 3 cups of water in mine and it was the perfect amount. You can also use less Ro-Tel if you don’t want it as spicy (I don’t think it’s THAT spicy), but the Ro-Tel does give it a lot of flavor. Also, the italian sausage you use will add flavor, so you can always buy spicy sausage if you prefer, as well.
This makes a LOT of food. You can cut it in half, or eat it as leftovers. I am not sure how it would freeze…but you can make it ahead and transfer to a casserole dish to heat in the oven later, or to share with a friend or family member!

Chipotle Chili Cornbread Casserole

I learned of this recipe at a Pampered Chef a little over a year ago. I love it because it's all made in the microwave. Oh and it's delish.

Chipotle Chili Cornbread Casserole - adapted from Pampered Chef

1 medium green bell pepper, chopped
6 green onions, with tops, divided
1 lb. lean ground beef
1 can (16 oz.) chili beans in sauce
1 cup chunky salsa
1 tbsp. finely chopped chipotle peppers in adobo sauce (or 2 tbsp. Pampered Chef Chipotle Rub)
1 pkg. Jiffy cornbread mix
8 oz. sour cream
1 egg
1/2 cup shredded cheddar cheese

1.  Chop the light green and the white parts of the of the onion to cook with the ground beef. Thinly slice the green onion tops. Reserve 1 tbsp. of the onion tops for garnish. Put the remaining tops in a medium bowl (which you will mix the cornbread in).
2.  In a 3-quart, microwave safe casserole dish, combine the bell pepper, onion bottoms and beef; mix well. Cover and microwave on HIGH for 7-9 minutes or until beef is no longer pink, stopping halfway through to breakup meat and stir. Remove the dish from the microwave (it will be HOT) and carefully drain off the juices. Add the beans, salsa and adobo peppers (or rub) to the meat mixture and mix well. Replace the cover and microwave for 5 minutes or until hot.
3.  While that cooks, mix the muffin mix, sour cream and egg in the bowl that has the green onion in it. Spread the muffin mix evenly over top of the chili and spread all the way to the edge of the dish. 4.  4.  Place the cover on the dish and microwave on HIGH for 7-9 minutes or until center of cornbread springs back lightly when pressed. Remove from microwave and sprinkle with cheese. Cover and let stand for 5 minutes. Sprinkle with green onion and tomato.

This is one of my hubby's favorite meals. He loves the chipotle flavor in the chili. It's kind of smoky and adds so much flavor! I have made this several times, and I have used the rub and I have used the canned peppers. Both are good. You may have concerns about cooking your meat in the microwave. Don't. It's awesome. You won't be able to tell this difference.

I hope you enjoy this as much as we do!!

French Onion Burgers

This is one of my family's new favorite recipes! It's so easy, too! It's a Campbell's soup recipe that I pulled out of a magazine. It's kind of a cross between a French Dip Sandwich and a Cheeseburger. Sorry I don't have a picture for this, but the last time I made these I was starving and in a huge hurry, so I wasn't thinking about the camera! You can see a picture by clicking the link to the Campbell's website below the recipe. But, I'm pretty sure you can picture a cheeseburger without a lot of help! ;)

French Onion Burgers - adapted from Campbell's

1 pound ground round
1 can (10 1/2 oz.) Campbell's French Onion soup
4 slices cheese (your favorite!)
4 hamburger buns

Shape the ground beef into 4 patties, about 1/2 inch thick. Heat a 10 inch skillet (with a lid....you'll need it later) over medium-high heat. Cook burgers until they are well browned on both sides, but you are not trying to fully cook them at this point. After browned, remove them from the skillet and pour/wipe any fat from the pan. Pour the French Onion soup into the skillet and bring to a boil. Place the hamburgers back in the skillet, reduce the heat, cover and simmer for 5 minutes. Remove from heat, place cheese on the burgers and let sit 1-2 minutes so the cheese can melt. Serve on buns with bowls of juice for dipping!!


The original recipe for this can be found right on the can of Campbell's French Onion Soup or at
http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=25508&ref=%2fSearchRecipesResult.aspx%3fq%3dfrench%2bonion%2bburger%26filter%3d


I love making these burgers. I can keep all the ingredients on hand easily, they are super quick to prepare, and my entire family loves them. My kids don't like to dip them in the soup, so they just put all their usual favorite cheeseburger toppings on. They love them because they are so juicy and flavorful. I like to serve them with French fries or sweet potato fries and a salad.

Enjoy!

Baked Potato Soup

I made this soup recently because it sounded easy and yummy. Pretty much two things I look for in a recipe. I adapted this recipe from one I saw in Souther Living magazine.

Baked Potato Soup

1/4 cup butter
1/2 cup chopped sweet onion
1 garlic clove, minced
1/4 cup flour
3 chicken bouillon cubes (or 1 Knorr extra large cube)
1 (24 oz.) bag of frozen steam and mash potatoes (like Ore Ida)
2 cups milk
Fresh ground pepper, to taste

Optional toppings: cooked bacon pieces, shredded sharp cheddar cheese, sliced green onion/chopped chives.

In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic and cook about 10 minutes or until golden and soft, stirring often.
Stir flour into mixture. Add water and bouillon, leave heat at medium and bring to a boil, stirring occasionally. Once it comes to a boil, reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
Microwave the potatoes according to the directions on the bag. But dont do any more than cook them!! When potatoes are done cooking, let sit in bag for a couple minutes. Carefully open the bag, pour into a bowl and mash.
Add mashed potatoes, milk and pepper into the onion mixture. Bring heat back up to medium and cook soup, stirring occasionally, 10 minutes or until the desired thickness. The soup will thicken as it cools.
Ladle into bowls and top with desired toppings.


You know that I love to have leftovers at my house, so I doubled this. Faith, Frank and I loved it. Frankie didn't love it quite so much, but that didn't surprise me.

One thing I like about this recipe is that I can buy these potatoes when they are on sale and keep them in the freezer to pull out on a day when I don't have a meal planned. All of the other ingredients I usually have on hand!

I think you will be happy with the outcome of this recipe. It's a homemade soup with an easy shortcut with the frozen potatoes. No one will no if you don't tell!! ;)

Turkey Cranberry Crescent Ring

Many years ago I had a Pampered Chef party and was introduced to this delicious recipe. It's one of my favorite things to make with turkey leftovers. And very easy!

Turkey Cranberry Crescent Ring

2 cans crescent rolls
2 cups chopped cooked turkey
1 1/4 cups shredded Swiss cheese
1/2 finely chopped celery
1/2 cup sweetened dried cranberries
1 tablespoon dried parsley
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon pepper
1 egg white, lightly beaten

In a mixing bowl, combine all ingredients except for egg white and mix well. On a large cookie sheet or baking stone, arrange the 16 crescent roll triangles in a circle, overlapping each other, and points facing out. Press the overlapping areas together with your fingers. Scoop the turkey mixture around the center of the ring, then take each point of each roll and fold it over the top and tuck it under. Once you finish folding over all the rolls and tucking them under, brush the entire ring with the egg white. This will give it a nice shiny, golden look after it is baked. Bake at 375 degrees for 25-30 minutes, or until golden brown.


My kids didn't love this, but that didn't surprise me. Both my husband and I enjoyed it for a couple of days. I like to eat it cold the next day!!

You can make this with chicken, too (I have), but I personally think it tastes much better with turkey!

Baked Brisket

I had never cooked a beef brisket before yesterday, but my daughter had been begging me to make one ever since she had some at a friend's house in October. I saw this recipe and it sounded like a good one to make for the first time.

Baked Brisket - adapted from a Southern Living magazine recipe

1 12 oz. bottle of chili sauce
2 cups ketchup
1 can Coke (not diet)
1 box Lipton dry onion soup mix
1 4 to 5 pound beef brisket

Mix the chili sauce, ketchup, Coke and BOTH packets of the onion soup mix together. In a roasting pan, put the brisket in fat side up and pour all of the chili sauce mixture over it. Cover the pan with a lid or aluminum foil. Bake for 4 hours at 350 degrees. You should be able to cut it with a fork when it is done. Let it rest for 20 minutes before slicing and serving. Top slices with pan juices, if desired.


The brisket I bought was just under 5 pounds and took 4 hours to cook. Don't trim off any of the fat. This helps keep the meat moist while cooking, and it comes right off after it is cooked. This brisket was so tender, it was impossible to slice. It was more like shredded beef, which was great, too!

Everyone in my family loved this. We ate it for 2 nights, and there are still leftovers. The sauce had a good taste. The whole flavor reminded me of a tomato based beef stew recipe from my Grandma that I make. I served it with some mashed potatoes, broccoli, and rolls.

I would make this again, but I would also like to try another brisket recipe just to have something to compare it to. It's hard to say when something's good, when you haven't made or at least tried a few different recipes! If you have a recipe for brisket you love, please let me know. I would love to try it!

More recipes to come! I have been baking Christmas cookies, and will be starting to prep my Thanksgiving dishes today!!!