When you have leftover cranberries from Thanksgiving, it’s always fun to see what other ways you can use them. My daughter was begging me to make something with them and found this great recipe that would use up some of the ingredients in my kitchen.
My daughter and husband LOVED this recipe. It was tart from the cranberries and creamy with the perfect pie crust. I don’t make my own pie crust, I know … but I found that Marie Callender’s frozen pie crust is just as good as homemade.
My kids LOVE hot cocoa and now that they’re home virtual learning, they’re always asking for a cup after they finish school. One of my goals in 2021 is to reduce the amount of pre-packed foods in our home. Having this recipe will help that and make me feel better that there’s not random ingredients in the hot cocoa my kids are drinking.
This recipe was really easy to make and beside the dry milk, I had everything in my pantry to make it. I made both my kids a cup after I made the batch and enjoyed it topped with whipped cream and crushed candy canes. My daughter said “it’s almost the best cup of hot cocoa” and my son said “it’s the best ever Mom!” Needless to say, you know who’s my favorite kiddo 😉 The recipe only takes a few ingredients and a food processor. Another simple and easy recipe!
My kids have been asking me to make these cookies and I finally gave into their requests. Ironically, I have never made these cookies before … but I know I’ll be making this recipe over and over.
The peanut butter cookies are delicious. They’re soft and full of peanut butter flavor. They’re rolled in sugar before baking, which gives you a slightly crunchy bite. Plus they’re super easy to make and can get your kids involved in the process. Though you might have to watch them closely so they’re not eating all the kisses.
We made it through our first major holiday of 2020 – Thanksgiving. It wasn’t the same being able to spend it with our extended families, but we made the most of it. I’ve been wanting to buy a fresh turkey and finally had a chance this year. It was so good and I’ll definitely be continuing this new tradition. In normal years, we usually eat at a family member’s house, so I usually don’t have many leftovers. This year, we were in our glory and had a plethora of leftovers.
After a few days of eating leftovers, I knew I had to rework the turkey into something different. I’ve been in the mood for soup and so glad I made this recipe. It was so good and simple to make! You could easily swap out cooked chicken for the turkey. I ended up making turkey bone broth in the Instant Pot and used that for my stock. It made the soup even more flavorful.
I originally blogged about this recipe in 2013. I’ve made it several times a year and it’s the only cornbread recipe I make now.
It’s delicious, really, really delicious. There’s just a touch of sweetness and it’s the prefect compliment to a bowl of spicy chili. The top and sides are crispy, but the middle is soft and crumbling. I prefer it at room temperature, while my husband likes it a little warm with a smear of butter.
Can I share a secret? This is the first time I’ve made a sheet pan dinner. I’m not sure why I have never made one before, but I’m kicking myself for not doing it sooner! This recipe was so easy to make and my kids devoured it.
Usually when I make chicken, the kids complain how “dry” the chicken is … even though it’s not dry at all. They barely said two words as they inhaled the chicken and Brussels. I’ll definitely be making this recipe again!
I’ve been itching to make something with pumpkin and decided on a recipe for pumpkin bread. I didn’t want to make my usual recipe for bread, so off I went to Pinterest. The first recipe I came across was this recipe for One Bowl Pumpkin Bread – perfect!
The bread was so good too! My family inhaled it and are already asking me to make a second loaf. It was packed full of pumpkin flavor, moist and delicious warmed up with a smear of cream cheese.
I’ve been wanting to make carrot soup and this past week was the perfect time. I had way too many carrots taking up space in my produce drawer and needed to be used up … plus the weather was perfect for a bowl of soup!
The soup was really creamy and had the perfect amount of spice. My kids turned their noses up at it, but my husband and I enjoyed a bowl with a grilled cheese. My husband didn’t even realize that I used coconut milk so I could enjoy it.
I’m excited to share my final recipe of #Choctoberfest 2020! I’ve been picking up grab and go lunches for my kids and that means we have way more milk than we can drink. I decided to look for a recipe for pudding and stumbled on this recipe. It’s basically a big peanut butter cup – creamy chocolate peanut butter pudding with a graham cracker crust and chopped peanuts on top.
Unfortunately, I’m not able to eat it since dairy and I are not friends … but I have three taste-testers in my house. My family gave it 2.5 thumbs up. My son was the only one who was iffy on it – he’s not a big sweet eater. I’m not putting much weight into his vote. I will say it smells amazing!
When I started planning for this year’s #Choctoberfest, my kids were very interested in what I was going to make. I mentioned frozen hot chocolate and they’ve been begging me to make it for over a week.
My kids loved these drinks and are now begging me to make them every night. They gave me a rave review of them as I can’t drink regular milk. It was also a great way to use up some of the pints of milk I’ve been getting from our school district’s grab and go lunch program. I will need to make myself one the next time with non-dairy milk.