Strawberry Pretzel Salad

This is heaven!  A new Thanksgiving tradition for us.  :)

• 2 cups crushed (gluten free) pretzels
• 1/4 cups butter, melted
• 3 TBS sugar
• 1 (8 oz) package cream cheese, softened
• 1 cup sugar
• 1 (8 oz) container frozen whipped topping, thawed
• 2 (3 oz) packages strawberry flavored Jell-O
• 2 cups boiling water
• 2 (10 oz) packages frozen strawberries

1. Preheat oven to 400.  
2. Stir together crushed pretzels, melted butter, and 3 TBS sugar; mix well and press mixture in the bottom of a 9x13 inch baking dish.
3. Bake 8-10 mins, until set.  Set aside to cool.
4. In a large mixing bowl, cream together softened cream cheese and 1 cup sugar.  Fold in whipped topping.  Spread mixture onto cooled crust.  
5. Dissolve gelatin in boiling water.  Stir in still frozen strawberries and allow to set briefly.  When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.  

Pecan Pie

My absolute favorite pie is a good pecan pie.  MMMMMmmm  I can't believe how easy it is!  I'll need to do this more often!

This recipe fills a 9-inch pie crust

• 1 cup sugar
• 1 cup light corn syrup
• 1 tsp vanilla extract
• 1 tsp salt
• 1/4 tsp ground cinnamon
• 4 eggs, beaten
• 1/2 cup salted buter
• 2 cups chopped pecans (plus extra to line the top)

1. Preheat oven to 350.
2. In medium bowl, whisk together sugar, corn syrup, vanilla, salt, and cinnamon; add eggs and whisk until smooth.
3. In a small saucepan, melt butter over medium heat for 4-5 minutes, stirring often, until the butter turns brown and fragrant.  Slowly pour butter into the sugar mixture, and whisk to combine.  Stir in chopped pecans, then pour filling into pie crust.  Line the top with a single layer of extra pecans.
4. Bake for 50-60 minutes, or until the filling is set.  
5. Once the pie is removed from the oven, let it cool completely on an a cooling rack, about 3-4 hours, before slicing.

Pumpkin Pie

The family really enjoyed this pie this Thanksgiving.  Even John, who doesn't usually like pumpkin pie!  Yay - Success!  I think the trick was heating the pumpkin.

This recipe fills one 9-inch pie crust

• 1 (15 oz) can pureed pumpkin
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs, slightly whisked
• 1 (rounded) tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

1. Preheat oven to 425.
2. In a small sauchepan, heat pumpkin, spices, and salt over low heat.  Pour into another bowl to cool to room temperature.  
3. Whisk all ingredients together until combined. (Make sure there aren't any egg white streaks - this will show in the final product!)
4. Pour into crust and bake at 425 for 15 minutes.
5. Reduce heat to 350 and continue baking for 35-40 minutes until it is fully risen and not jiggly.  
6. Refrigerate covered with foil or keep at room temperature.  

One skillet sweet potato burrito bowls

I got this recipe from my sister, who got it from pinterest.  I really enjoy it.  The kids and husband tolerate it.  Some more than others. :) ha ha.

• 1 cup sweet bell peppers
• 1 can black beans
• 1 cup frozen corn
• 1 clove garlic, minced
• 1 lb sweet potatoes, peeled and cubed.
• 1 can petite tomatoes
• 2 cups chicken broth
• 2 TBS lime juice
• 1/2 tsp chili powder
• 3 TBS olive oil
• 1 tsp cumin
• 1 1/2 cup cheddar cheese
• sour cream (optional)
• avocado (optional)

1. In large skillet, heat olive oil.  Add in diced sweet potatoes and saute until tender.  
2. Add rice, veggies, beans, spices, and chicken broth.  Cover and cook until rice is done.  Top with cheese, and stir it on up.  
3. After served, top with avocado and sour cream.  

Hello Dolly Bars

Oh man, these cookie bars are amazing!  Sometimes I overcook my cookies.  It's true.  And it happens often.  In fact, it happens almost every time I make cookies, I'll overcook the last batch.  I don't know why, it's just how my brain is wired.  ha ha.  So, this is what I call making lemonade!  I'll freeze said overcooked cookies, and save them for making this delicious recipe.  :)

• 1 1/2 cups cups (gluten free) cookie crumbs
• 1/2 cup softened butter
• 1 1/2 cups chocolate chips
• 1 1/2 cups shredded coconut
• 1 15 oz can sweetened condensed milk

1. Preheat oven to 400.  
2. In a medium sized mixing bowl, combine cookie crumbs and butter.
3. Press mixture into the bottom of a parchment lined 8x8 square or 9" round cake pan to form a crust.  (I just spray the pan.)
4. Sprinkle crust evenly with chocolate chips
5. Sprinkle coconut evenly over chocolate chips
6. Pour sweetened condensed milk evenly over coconut.
7. DO NOT STIR
8. Place pan in oven and bake for 20-30 mins, until the top is lightly browned.
9. Let cool completely and refrigerate prior to cutting.

Fried Rice

The hubby loves this fried rice.  Yay!  The whole family gobbles it up fast.  I serve it with chicken that has either been cooked in the crock pot or cooked over the stove using this recipe.  I don't shred it, I just pull it apart, and coat it with Panda Express sweet chili sauce.
  YuM!

• 3 TBS butter
• 2 eggs, whisked
• 1 small bag frozen peas and carrots
• 1 small white onion, diced
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice
• 3 green onions, thinly sliced
• 3-4 TBS (Gluten Free) soy sauce
• 2 tsp oyster sauce (optional - I can't find it gluten free, so I omit)
• 1/2 tsp toasted sesame oil

1. Heat 1/2 TBS of butter in a large skillet over medium heat until melted.  Add whisked eggs and cook until scrambled, stirring occasionally.  Remove eggs and set aside.  
2. Add an additional 1 TBS butter to the pan and heat until melted.  Add onions, garlic, frozen peas and carrots with a generous pinch of salt and pepper.  Saute for about 5 mins, until the onions and carrots are soft.  
3. Increase heat to high and add in remaining 1 1/2 TBS butter, and stir until melted.  Immediately add the chilled rice, green onions, (Gluten free) soy sauce, and oyster sauce - if using.  Continue stirring for an additional 3 mins, frying the rice.  Then add eggs and stir to combine.  Add the sesame oil, stir to combine and remove from heat.  

Easy Breezy Fettuccine Alfredo

This is a family favorite.  And it only takes about 30 minutes to make.  Perfect weeknight meal!

• 1 TBS butter
• 1 clove garlic, minced
• 1 tsp lemon zest (I use a squirt of lemon juice instead)
• 2 tsp (Gluten Free) all-purpose flour
• 1 cup low-fat milk
• 3/4 tsp Kosher salt
• 2 TBS Neufchtel or low-fat cream cheese
• 3/4 cup grated Parmesan cheese (or blend of cheeses)
• 3 TBS fresh parsley (I always use dried parsley, and then don't add as much)
• 1/2 cup water
• 12 oz (Gluten Free) Penne Rigata pasta
• freshly ground black pepper
• meat of choice (We either use shrimp or left over chicken)
• 1 package frozen peas
• 1 package frozen broccoli, steamed

1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. In a medium skillet, melt butter over medium heat.  Add the garlic and lemon zest, and cook about 1 minute, until garlic is soft.  Be careful, it'll burn fast!  
3. Add in the (Gluten Free) flour and cook about 1 minute, stirring with a wooden spoon.  
4. Whisk in the milk and salt, whisking constantly, until it is thick, about 3 minutes.
5. Add in the cream cheese and Parmesan cheese; whisk until melted.  Stir in the chopped parsley. Add in water and stir.  Stir in pasta, meat of choice, frozen peas, and steamed broccoli.  Stir to coat with sauce.  Serve!

Apple Spice Pumpkin Muffins - Gluten Free

They were super yummy and felt light.  The kids said these were the best muffins I had ever made, so I figured I'd better put the recipe where I could find it again.  :)

• 7/8 cups (Gluten Free) All Purpose Flour
• 1 dash salt
• 2 tsp Pumpkin Pie Spice
• 1 tsp Baking Soda
• 1/4 cup brown sugar
• 1/4 cup oil
• 1/4 cup unsweetened applesauce
• 2 eggs
• 1 cup pumpkin puree
• 1 tsp (Gluten Free) vanilla
• 1 apple, cut up
• 1/2 cup walnuts or pecans, cut up

1. Preheat oven to 350.  Lightly spray a 12-count muffin tin with nonstick cooking spray.Set aside.
2. Mix flour, salt, spices, and baking soda in small bowl.  Set aside.
3. In a large bowl, combine sugars, oil, applesauce, eggs, pumpkin, and vanilla.  Slowly stir in the dry ingredients and mix well.  Stir in apple and walnut pieces.  
4. Fill muffin pan 3/4 full, and bake for 20-22 minutes.  

White Chicken Enchilada Casserole

Once again, my sister made these for me, and I HAD to go home and make them again.  Delicious!  Fast!  Easy!  And none of the kids complain about this one!  :)

• 8 corn tortillas, cut into 1 inch squares
• 2 cups shredded Monterrey jack cheese, divided
• 2 cups cooked and shredded chicken (I use this recipe)
• 3 TBS flour (I use the Namaste brand gluten free flour blend)
• 3 TBS butter
• 2 cups chicken broth
• 1 cup sour cream
• 1 4 oz can diced green chiles
• salt and pepper to taste
• chopped fresh cilantro for garnish

1. Preheat oven to 425
2. Spray 9x13 inch pan with cooking spray
3. Mix chicken, tortilla squares, and 1 cup of the cheese in large bowl.  Pour into 9x13 in baking dish.  
4. In large saucepan, over medium-lo heat, melt butter.  Once melted whisk in flour; cook and stir for 1 minute.
5. Slowly add in chicken broth, whisking until smooth.  Continue cooking until thick and bubbly.  Stir in sour cream and green chiles.  Season with salt and pepper to taste.  Pour over chicken mixture.  Top with remaining cheese
6. Bake 20-25 minutes, or until golden and bubbly.  
7. Garnish with fresh cilantro.  

Loaded chicken salad

This was pretty fabulous.  The hubby ended up eating it for lunch several days after I made it.  Yum.

• 2 - 3 cups shredded chicken (I use this recipe)
• 2 green onions, both the light and dark parts, sliced
• 1 red bell pepper and 1 yellow bell pepper, roasted, peeled, seeded, and diced (next time I want to try raw, I wasn't such a fan of it roasted...)
• 1 small carrot, peeled and grated or shredded
• 2 large stalks of celery
• 1 small red onion, diced
• 1-3 avacados, depending on how many sandwiches
• Greek Yogurt Ranch Mayo (recipe down a little)
• Kosher salt and ground black pepper

Greek Yogurt Garlic Ranch mayo:

• 2/3 cup plain greek yogurt
• 2-3 TBS mayo
• 1/4 cup chopped, fresh parsley
• 2 TBS chopped, fresh chives
• 1 TBS chopped, fresh dill weed
• 1 garlic clove, chopped and smashed into a paste with a pinch of kosher salt
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup buttermilk 
• salt and pepper to taste

1. Combine the first 7 ingredients in a large bowl.  Mix in as much of the greek Yogurt ranch mayo as you want.  
2. Cover the bowl and refrigerate at least two hours.  Overnight is ok!

Flourless Peanut Butter Oatmeal Chocolate Chip cookies

This cookie has it all!  And I swear it tastes even better the 2nd day!  Seriously so yummy!  And as far as cookies go, not TOOOOOOooooo unhealthy...  :)  (I totally justified it, right!?)  Thank you, pinterest!

• 2/3 cup rolled oats (I use gluten-free)
• 1 tsp baking soda
• 1 cup peanut butter
• 2/3 cup dark brown sugar (I've only used light because that's what I've had on hand.)
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 2/3 cups chocolate chips
• 2/3 cup chopped walnuts

1. Preheat oven to 350. 
2. In small bowl, mix together the oats and baking soda, set aside.
3. In large mixing bowl (I use my beautiful kitchen aide standing mixer - thanks sisters!!), beat with flat attatchment the peanut butter, brown sugar, eggs, and vanilla until smooth, about 3 minutes.  Mix in dry ingredients with wooden spoon.  Stir in chocolate chips and nuts.  Try not to eat ALL the cookie dough.  
4. Roll cookies into 2-inch dough balls and place onto ungreased cookie sheet about two inches apart, then barely flatten the top of the cookie with your hand.  
5. Bake 9-11 minutes.  They may look a little underdone.  Thats ok.  :)

Banana Pancakes

Healthy pancakes, yes please!  I serve these with my mom's famous peanut butter syrup.  The kids LOVE when I do this!  I generally double the recipe for my herd.

• 2 eggs
• 1 banana
• 1/2 cup oats (I use GF oats)
• 1/4 cup applesauce
• 1 tsp vanilla
• 1/2 tsp cinnamon

1. Put oats in blender and blend until ground.
2. Add remaining ingredients and mix until blended.
3. Cook on buttered skillet, flipping halfway through.

Crock pot Red beans and Rice

The husband and kids went crazy over this recipe.  Economical and healthy.  Plus it adds some variety.  Sounds good!

• 1 lb bag red beans
• 7 cups water
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 3 celery stalks, chopped
• 3 garlic cloves, chopped or minced
• 2 cans chicken broth
• 1 1/2 lbs smoked sausage (I use turkey sausage)
• 2 TBS creole seasoning (I use Tony's)
• Hot cooked rice

1. Check your beans, remove the halves or any small pebbles.  Rinse thoroughly in a strainer, then pour into crock pot.  Add all remaining ingredients, except rice.  (You can boil the sausage first to remove fat.).
2. Cook for 7 hours on high.  Pour over hot cooked rice.  

Badda Bing.  Badda Boom!  Dinner.

Sweet Potato Burrito Bowls

My sister made this for me when I visited her a few weekends ago, and I couldn't wait to get home and have it again.  And then I couldn't wait to have leftovers for lunch the next day.  And then again the next day.  Super healthy and super yummy.

• 1 cup sweet bell peppers
• 1 can black beans
• 1 cup frozen corn
• 1/2 tsp garlic
• 1 lb sweet potatoes
• 1 can diced tomatoes
• 2 cups vegetable or chicken broth
• 2 TBS lime juice
• 1 cup white rice
• 1/2 tsp chili powder
• 3 TBS olive oil
• 1 tsp cumin
• 1 1/2 cup cheddar cheese
• sour cream

1. In a large saucepan, saute sweet potatoes in a little olive oil until sweet potatoes are golden and soft.  Add rice, veggies, beans, broth, and spices.  
2. Cover and allow to simmer until rice is tender, about 25 mins.   Stir in the cheese and top with sour cream.  

mmmmmmmmmm.  :)

Baked Chicken Fajitas

This recipe is a new family favorite.  So easy to make!!  And, for evenings that you know will be stressfull/busy, you can chop everything way ahead of time, so you can throw it in the oven when the time comes!  Easy peasy!

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 1 can (14.5 oz) diced tomatoes with chilies, drained
• 1 medium onion, cut into thin strips
• 2 medium peppers, cut into strips (preferably different colors - to make it healthier and prettier) (but mostly just prettier)
• 12 6-inch corn tortillas

Marinade:  (I will be changing this because I wasn't a huge fan, but here's a baseline until I work out the kinks)

• 2 TBS oil
• 2-3 tsp chili powder
• 2 tsp ground cumin
• 1-2 tsp hot sauce
• 1/4 tsp salt
• 1 lime

1. Preheat oven to 400.  Spray 9x13in baking dish with cooking spray.  In prepared dish, toss chicken, tomatoes, onions, and peppers until combined.  In a seperate dish, whisk together marinade ingredients until combined.  Drizzle over chicken mixture and toss to coat.  (I do this in a zip lock bag)
2. Bake uncovered for 20-25 minutes, or until chicken is no longer pink and vegetables are tender.