Super Bowl Recipe Roundup ~2014

How about a completely random post today?

For Super Bowl food ideas, you say? Heck yes!

The best foods for a day of munching in front of an awesome game with friends is always bite-sized. This way you can load up your plate with lots of yummy things to taste without feeling like you’re eating 10 meals. Oh, who are we kidding? It’s Super Bowl Sunday. We’re all going to be eating about 85,372 calories anyway…. Of course, there are also several other fabulous things to eat on game day, so if you’re going to pull out the crock pot (or 5) there’s plenty of hearty soups and deliciousness to be had.

Mini Pizza Muffins

mini pizza muffins

Meatball Poppers


Mini Crab Cakes with Old Bay Aioli


Chicken Enchilada Puffs

enchilada puffs

Mini Meaty Quiches

mini quiche1

Cheesy Pesto Bread


Sliders Roundup

sliders roundup

Mexcican Bruschetta


BBQ Chicken Pizza Pinwheels


Pizza Tarts

pizza tarts

Chicken and Rice Balls

rice balls

Cajun Chicken Fritters with Cajun Aioli


Fish Cakes with Cilantro Lime Dip

fish cakes

Zucchini Fritters with Chili Lime Aioli


Cheesy Rice Fritters


Potato Skins

Super Bowl Round-Up 2013

Hearty Taco Chili

taco chili

Meatball Minestrone

Meatball Minestrone

Meatball Minestrone

Italian Beef Sandwiches with Giardineira

Super Bowl Round-Up 2013

Creamy Chicken Tacos

crock pot chix tacos

Ultimate Baked Beans

ultimate pic

Banana Dabs


Cannoli Tarts


Chocolate Drizzled Cheesecake Cream Puffs

cream puff1

Thanksgiving Roundup

Turkey is the standard fare for a Thanksgiving table, but whether you roast a bird or make something else the center of your meal, you’re going to need side dishes and desserts. Some people stick with the traditional dishes like mashed potatoes and green bean casserole. But if you’re looking for some new ideas, check out this roundup.

side collage

1. Thyme and Maple Roasted Acorn Squash

2. Pesto Parmesan Green Beans

3. Carrot Mash Bake

4. Cheesy Pesto Bread

5. Parmesan Tomatoes

6. Spinach Squares

7. Oven Roasted Okra

8. Butternut Squash Macaroni and Cheese

9. Bacon & Spinach Mashed Potatoes

10. Butternut Squash Pasta Bake

11. Caprese Quinoa Bake

dessert collage

1. Mini Apple Tart Tatins

2. Pots au Chocolate de Creme

3. Caramel Praline Tart

4. Butternut Cake

5. Pumpkin Spice Whoopie Pies with Pie Spice Cream Cheese Frosting

6. Apple Butterscotch Cake

7. Carrot Cake Roulade

8. Vanilla Coconut Rice Pudding

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Harvest Pumpkin Brownies with Cream Cheese Frosting

A bit more cake-like as opposed to a brownie, these lightly spiced pumpkin squares make an excellent dessert alternative for the Fall. Only 15 minutes prep and 20 minutes baking time, you could be indulging in less than an hour :)

pumpkin brownies

Harvest Pumpkin Brownies

1 can (15 oz.) solid packed pumpkin

4 eggs

3/4 oil (canola, EVOO, whatever you use)

2 cups flour (I used my 1/2 & 1/2)

2 cups sugar

1 T pumpkin spice

2 tsp ground cinnamon

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1. In large bowl, beat pumpkin, eggs, oil and vanilla until blended.

2. Combine dry ingredients; gradually stirring into pumpkin mixture.

3. Pour into greased 15×10 pan and bake at 350* for 20-25 minutes, or until toothpick comes out of center clean.

4. Cool on a wire rack.

Cream Cheese Frosting*

6 T butter, softened

3 oz. cream cheese, softened

1 tsp vanilla

1 tsp milk

1/8 tsp salt

1 1/2 – 2 cups powdered sugar

While the brownies are baking make this frosting. (*This frosting recipe was very good, but I recommend my regular cream cheese frosting recipe as it has less butter and more cream cheese.) 

1. Using a mix master, beat cream cheese, butter, vanilla and milk until smooth.

2. Gradually stir in the powdered sugar until smooth and desired consistency.

3. Refrigerate until ready to use.

4. Frost cooled brownies.

5. Enjoy!

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Cream Cheese Chocolate Chip Cookies

Number Two has been asking for chocolate chip cookies for a while now. When I saw this recipe for a soft, chewy cookie that uses cream cheese, I thought I’d give them a try. (Recipe adapted from Averie Cooks)

Umm……so yeah, these are pretty awesome. I’m not even gonna sell it to you because you’re gonna want to go make some of your own. Trust me.


Cream Cheese Chocolate Chip Cookies

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use regular block cheese only)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour (I used my 1/2 & 1/2 flour mixture)
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 pkg chocolate chips or chunks (I used milk chocolate)


  1. Using a mixmaster, combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
  4. Form 2-inch rounds and place mounds on a large plate or baking sheet. Flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350*, line a baking sheet with parchment paper and place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set. Do not bake longer than 10 minutes as cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

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November Menu ~ 2013

I have to admit I’ve been slack. While the rest of the blogging world has gone Halloween and pumpkin crazy I’ve been completely denying that it isn’t September anymore. Is it just me or is time speeding up? I seriously wasn’t mentally prepared for Fall, which is CRAZY because it is my favorite time of year. While I am enjoying the cooler weather and the pumpkin lattes :) I have not done much cooking, and definitely haven’t done any pumpkin or apple baking. So this month’s menu is full of new recipes I plan to get to, with a few oldies but goodies scattered in for those days I just can’t spend all day in the kitchen. Keep an eye out for red links to appear as recipes are posted.


Recipes already linked:

Dolly’s Polish Cabbage Soup

Baked Chimichangas

Chicken Stroganoff

Poor Man’s Mongolian Beef

Ultimate Baked Beans

Baby Portabella, Wild Rice & Turkey Soup

Black Bean Risotto

Vegetarian Enchiladas

Chicken Tarragon

Cheesy Rice Fritters

Crock Pot Pinto Beans

Mexican Rice

Oven Roasted Okra

Tomato Tart on Cornbread Crust

Blueberry Cobbler

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pineapple Galette

Caramel Praline Tart

Main Dishes:

White Chicken Enchiladas with Green Chile Sour Cream Sauce

Slow Cooker Chicken Parmigiana Sandwiches

Turkey Cutlets with Tomato Cream Sauce

Favorite Chicken Enchiladas

Skinny Veggie Lasagna

Spanish Style Red Snapper

Sunday Chicken

Easy Pad Thai with Chicken

Chicken Enchiladas with Avocado Cream Sauce

Breakfast & Lunch Boxes:

Oatmeal, Flaxseed & Blueberry Muffins

Fruit and Nut Fritters

Turkey Bacon & Cheddar Cheese Muffins

Pumpkin French Toast Bake

Pizza Quesadillas

Apple, Goat Cheese & Honey Tarts

Chocolate Pumpkin Protein Bars


Cream Cheese Chocolate Chip Cookies

Harvest Pumpkin Brownies with Cream Cheese Frosting

Pumpkin Gingersnap Parfaits

Apples with Caramel Cream Cheese Dip

Baking Halloween and Fall Treats

Hey everyone. Today I have a guest post written by Sarah over at Little Bertha @ So here you go…

Baking Halloween and Fall Treats:

With each new season comes a new excuse to indulge in the delights of the weather. While winter and fall may bring back some dreary damp days, making it a struggle to make it to work in the morning, it does offer some very delicious dessert options to help warm our hearts and souls. My favourite part of fall is the bright red, oranges and yellows that brighten up the sidewalks and the way that these colours end up on our plates with the help of seasonal pumpkins and apples. With this in mind I have a quick and easy Halloween cupcake recipe to get you excited for the annual festivities.

halloween spider cupcake

For the Halloween cupcakes, you have two options. You can either make simple vanilla cupcakes with a little orange colouring to give it that orange glow, or go the extra mile and make pumpkin spiced cupcakes, you can find the recipe for that here. Once your cupcakes are in the oven, make a batch of cream cheese frosting:

60g of cream cheese, softened

30g butter, softened

dash of vanilla essence

¾ cup icing sugar, adjusted as needed

Once the cupcakes have cooled, slather on the frosting with a butter knife and smooth it over the top. With a black decorator pen (these are small tubes filled with icing, you can buy them from most home ware stores), draw about 4 concentric circles. Using a toothpick drag a line from the middle to the edge of the cupcake, through the circles. Repeat this about 5 times, until you have a spider web pattern on the top of your cupcake. Top with gummy spiders or make your own with liquorice. Winner Halloween treat!

Other fall dessert ideas include the all important Pumpkin Pie, no fall season would be complete without one, and any recipe that includes the flavours of maple, walnuts, pecans or warming alcohol like whiskey and bourbon. Little Bertha have a great Maple, Walnut and Bourbon tart that is perfect treat for a fall day.

apple pie tarts

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October Menu ~ 2013

Oh, Fall, how do I love thee? Let me count the ways…..

I cannot express enough how much I love this season for so many reasons.  I am essentially a cool weather kind of girl, and even though I do enjoy Summers off with the kiddos, I hate to sweat and I truly dislike the clothes. I like the jeans, layers of shirts and jackets, and trendy boots of the Fall season, not to mention the crisp air, apples, pumpkins, turning leaves crunching under your feet, and best of all Pumpkin Spice Lattes. Ah…………….

Okay, maybe the lattes aren’t the very best part of Fall but they come pretty close.

So this month I am jumping  head first into the baking season, full of deliciousness and comfort.  This is my time to snuggle down with a hot cup of spiced chai, read some good books, plan the holiday get-togethers (yeah, I have to start planning now) and cook some awesome food. Ready?

oct collage 2013

October Menu ~ 2013

Meatball Minestrone Soup

Italian Beef Sandwiches with Giardiniera

Crock Pot Meatloaf

Skillet Ratatouille

Crock Pot Swiss Chicken

Dijon Dill Salmon

Not Your Typical Rice & Beans

Quinoa, Black Bean & Corn Burritos

Crock Pot Teriyaki Chicken

Peasant Soup with Rosemary Grilled Cheese Sandwiches

GF Tex Mex Polenta Pizza

Chicken Tortilla Soup

Chicken Dumplings (Pot Stickers)

Pot Roast Sliders with Creamy Chipotle Sauce

Crockpot Lasagna


Spinach Squares

Carrot Mash Bake

Savory Skillet Veggies

Asparagus Feta Tart

Cheesy Pesto Pull-Apart Bread


Pizza Tarts

Mini Meaty Cheesy Quiches

Corndog Muffins

Pizza Buns

 Chicken Enchilada Puffs


Zucchini Tomato Feta Frittata

No Yeast Cinnamon Rolls

Breakfast Cookies


Crock Pot Blueberry Cobbler

 Cannoli Tarts

Pumpkin Pie Spice Whoopie Pies

Plum Crumble

Chocolate Chip – Coconut Blondies

The other week I was really craving something chewy and chocolatey. And the idea of coconut made it even better. Instead of getting in the kitchen and creating something (it would have been fabulous, I’m sure) I decided to adapt these blondies I’d had a recipe for.

Although no one can call these healthy by most standards (they are homemade which means no preservatives or chemicals added), a small square will never hurt, and it makes a great dessert in a lunchbox or on dessert night.


Chocolate Chip – Coconut Blondies

1 cup flour (I used my 1/2 & 1/2 flour)

1/8 tsp salt

4 oz. unsalted butter, melted and cooled to room temp.

1 cup brown sugar, packed

1 large egg

1 1/2 tsp vanilla

1 cup coconut flakes

1 1/4 cups chocolate chips, divided

1/4 tsp butter

1. Grease and flour an 8- or 9-inch square baking pan. Preheat oven to 350*.

2. Combine flour and salt. Set aside.

3. Beat melted butter and brown butter together. Add egg and vanilla until well blended and smooth.

4. Slowly beat in flour mixture until well blended. Stir in coconut and 1 cup chocolate.

5. Spread evenly in pan and bake for5 20 to 25 minutes. (Don’t over bake) Let cool.

6. Melt remaining 1/4 cup chocolate with butter and drizzle over the top of the blondies.

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September Menu ~ 2013

This month I am including breakfast and lunch recipes/ideas because we are a brown-bag kind of family. If you’ve been reading here long enough you know that Number Two isn’t a big lunch eater anyway, so not only is it economical for me to pack lunches for the kids, it also allows me to control how much potential waste there might be.

An example of this would be to pack Two only half a sandwich, about 4 carrot sticks and a PB-To-Go cup, maybe a dozen mini pretzels and a juice box. Other days I might give him a snack bag sized portion of veggie or tortilla chips and maybe 2 cookies along with his half sandwich or other “main” lunch item. And I can’t even be sure he eats all of that, little portions as they are. So you can see how getting something nutritional yet fun and tasty in him is important to me, and let’s face it, those school lunches aren’t very nutritious (no matter what their campaign says).

I have a lot of new and exciting recipes to share with you this month! Be sure to stay posted while I’m working on them and watch for the red links to appear as I post each one.

sept collage - ribbet

Dinner Meal Plan

Skillet Ratatouille and Chicken

Oven Baked Tacos

BBQ Salmon

Creamy Dijon Chicken and Mushrooms over Linguine

Black Bean Risotto

Slow Cooker Salisbury Steaks

Chicken Enchilada Soup (#2)

Pan-Seared Salmon with Basil Cream Sauce

Not Your Typical Rice & Beans

Sweet Chicken Rio with Cilantro Rice

Chicken Stroganoff

Caprese Quinoa Bake

Creamy Chicken Crock Pot Tacos

Crunchy Fish Tacos with Cilantro Cream Sauce

Buffalo Chicken Burgers

Salmon with Pasta and Creamy Tomato Basil Sauce

Chived Yorkshire Pudding

Oven Baked Potato Wedges

Chipotle Chicken & Corn Chowder

Lunch Meal Plan

Turkey and Cheese Roll-ups

Pizza Tarts

Chicken Taco Melts

BBQ Chicken Pinwheels

 Bacon and Gorgonzola Cornbread Sliders with Chipotle-Adobo Mayo

Granola Bars

Mini Bagel Sandwiches

Macaroni & Cheese / Ramen Noodles in thermos

Breakfast Menu Plan

Breakfast Cookies

Wonton Quiche Cups

Baked Oatmeal Casserole

Breakfast Enchiladas

Eggs & Grits Bowls

Waffles with yogurt or fresh fruit

Scrambled eggs with turkey sausage and toast


Chocolate Chip-Coconut Blondies


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Breakfast Cookies

Part of my campaign for a healthier year is to make more breakfast options for the boys before school. During the summer I get lax and allow them to eat cereal when they want, but even though I buy relatively healthy cereals I still don’t want that to be what they go to school on.

Hence the breakfast cookie :) I’ve seen posts for this before and thought, “Seriously? That can’t be good.” But I am here to testify that while, no, it’s not as nutritious as a bowl of oatmeal, these cookies are still a far better cry than most boxed cereals. Plus they are packed with protein, fiber, and iron. Also, you can easily leave out the chocolate chips and/or switch out the fruit for some other kind.

I felt really good giving these to my kids for breakfast along with a banana and some yogurt, and I find myself eating these most mornings when I am busy or just don’t want to bother cooking.

breakfast cookies1

Breakfast Cookies

3 small ripe bananas, mashed

3/4 cup sugar

1 cup peanut butter

1/3 cup honey

1/3 cup water

3 egg whites

1 2/3 cup flour (1/2 unbleached & 1/2 whole wheat) *(- 1 1/3 T)

1 1/3 T corn starch

1/3 tsp baking soda

1/3 tsp salt

2 1/2 cups quick oats

1/3 cup chopped walnuts

1/3 cup mini chocolate chips

1/4 cup raisins

1/4 cup dried cranberries

breakfast cookie2

1. Preheat oven to 350*

2. Using a mixer, combine mashed banana, lightly beaten egg whites, peanut butter, honey, water, and sugar until smooth.

3. *After removing 1 1/3 T of the flour, replace it with the same amount of corn starch and sift together thoroughly. This combination works just as well as pastry flour. However, if you have (whole wheat) pastry flour on hand, the measurements would be 1 1/3 cup all-purpose and 1/3 cup pastry flour. Combine flour with salt and baking soda.

4. Stir the flour mixture into the banana mixture. Add the oats, walnuts, chocolate chips, and fruit. Dough will be dense.

5. Scoop onto parchment paper-lined baking sheet, and using a wooden spoon, shape the dough into circular shapes, slightly flattened on the tops. Bake for 15 minutes, or until tops are slightly browned. Makes 15 large cookies.

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