I love all things with sweet potato and this recipe is no exception! I make it for Thanksgiving since it’s a such a treat, but it would be great for any dinner party. This is definitely a recipe that is an indulgence, but it’s so worth it. The sweet potatoes are creamy and the topping is crunchy, sweet and full of pecans.
Happy December! I can’t believe how quickly this year and flown by and I know the next four weeks are going to be gone in a blink. I’m excited to share this recipe for graham crackers as part of December’s Fill the Cookie Jar group. They were so easy to make and my kids LOVE them! They have asked to have them in their lunch and snacks after school. They’re a winner and I’ll be making them often. If you have kids or grandkids, you’ll need to try this recipe.
If you’re not familiar with the Fill the Cookie Jar group, we’re a bunch of bloggers who get together on the first Thursday of each month and share a recipe that can fill your cookie jar. I mean who doesn’t love cookies and sweets!?!
This recipe has been on my “to make” list for a while now and I finally got to it! It was really good, despite my kids complaining about it. I think the Parmesan was a little too strong for them. This meal is definitely on the heavier side with the cream sauce, and would be good served with a green salad. I made the meatballs ahead of time, so it would cut down on prep time and make this a meal I could make during the busy, work week.
I’ve taken a few days off from blogging to spend some much-needed time with my family. Both my husband and I have been going non-stop lately and this break was needed! I haven’t done much cooking either, so I’ll be making up with it over the next couple of weeks with lots of new recipes.
I made this pizza a couple of weeks ago and it was a hit….despite it being a little more cooked than I would have preferred. I had to leave it in the oven for my husband to watch while I ran to an appointment and he left it in a little too long. It was still delicious! I love the flavors of the caramelized onion, bacon and spinach…all on a crispy crust.
Today comes with great sadness…it’s my last post for The Secret Recipe Club. I have been with the group since almost the beginning, I think I may have missed for the first or second months, but it’s been 5 years worth of fun, meeting new friends and making so many amazing recipes! I went back to look at my first recipe and it was a French Toast Casserole in June 2011. I’m going to miss blogging for the SRC each month, but a few of us have moved onto other monthly groups to find new things to fill our time!
For my last SRC assignment, I received The Big Sweet Tooth. I’d say it’s the perfect way to say goodbye! Rafeeda is the lady behind The BST and like me, she’s quite busy! Rafeeda makes a wide variety of recipes and has some ingredients I have never heard of before. It made me realize I’m missing out on a whole type of cuisine and foods I need to try! I looked through all the recipes and had a hard time deciding on what to make, but chose her recipe for banana coconut bread since I had a bunch of bananas on my counter that needed to be used. The bread was really good and my husband and kids finished the loaf without me! My husband’s only comment was that I should have added pecans to the batter and not just on top. The only tweak I made was replacing the flaxseed powder for additional flour since I was out of flax.
I joined a new blogging group called The Fantastical Food Fight and I’m excited to share my first post, but first a little about the food fight. Each month, we decide on a theme – it could be as simple as an ingredient or a specific type of food. Then all the participants share their recipe on the same day! Fun, right?! This month’s theme was deviled eggs. I’ve been eating a lot of hard-boiled eggs for breakfast lately…still trying to do the low carb thing
(it’s not going well), so I knew I could whip something up with what I had on hand in the kitchen. I had all the ingredients to make BLTs…so why not combine them? It was amazing and we all inhaled them with dinner the other night.
So you want to know something crazy, after blogging for 7 years, I have never made traditional deviled eggs! I’m really shocked, but I definitely will be experimenting more and I can’t wait to see what all my fellow bloggers share in the blog hop below!
As you’ve probably noticed, it’s been a little quite on the blog the past week. Work has been busy, cheer is over and we’re all trying to slow down a little. I’m also working on getting back to eating healthy and working out again. My company is doing a “Maintain, Don’t Gain” challenge later this month for the holidays and I’m trying to get a jump start on it and actually lose weight.
The weather is so wonky (is that a real word?) lately and one day it’s cold and then the next day it’s warm. It makes it really hard to plan meals when I don’t know if we can grill one day or I need a bowl of this stew to warm up. This stew was delicious and everyone loved it. We ate it for dinner for two nights and two days for lunch…it was that good! It takes a little time to make, but it’s completely worth it!!
I’ve mentioned it before, we’re big fans of breakfast for dinner and this Quiche did not disappoint! My kids gobbled it up and asked for seconds. I enjoyed it with the pieces of cheese and ham dotted throughout and plus it’s low-carb since it’s a crustless quiche. You could make it in a crust and it would be perfect too.
15-20 thin asparagus spears
5 eggs, lightly beaten
1 cup milk
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 cup shredded Swiss cheese
1/2 cup diced ham
Preheat oven to 350 degrees. Lightly spray a pie pan with non-stick cooking spray and set aside. Cut the woody ends off the ends of the asparagus and then cut the asparagus in half. Set aside the top halves of the asparagus and then cut the bottom halves in 1 inch pieces.
In a bowl, whisk together the eggs, milk and seasonings. Stir in the cheese, ham and small pieces of asparagus. Pour into the prepared pie pan and spread out the cheese, ham and asparagus through the Quiche. Place the long pieces of asparagus in a starburst pattern. Bake uncovered for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Allow to rest for 10 to 15 minutes before cutting.
Source: The Dinner-Mom
Today, I’m filling the cookie jar with these delicious pumpkin sugar cookies. They take the traditional sugar cookie to a whole new level! The flavor is the perfect hint of pumpkin and fits the requirement for today’s Fill the Cookie Jar theme of fall! Pumpkin is one of my favorite flavors….I’m drinking pumpkin coffee right now and eating one of these cookies. The perfect way to start the day! One other thing I like about these cookies is that they’re super moist and a little chewy. YUM!!
Happy Halloween! I can’t believe it’s already Halloween…where did fall go? My kids are so excited to go trick-or-treating tonight. Madeline is dressing up as Cleopatra and Cooper is going as Batman. I’ll be looking forward to them going to bed as soon as we’re done. I’m not looking forward to the sugar high…and then sugar crash.
Today’s recipe is the Secret Recipe Club‘s special themed reveal for Fall Dishes. My assigned blog was, Cooking with Traci. She has so many great recipes and is currently doing 31 Days of Slow Cooking…so many great ideas that I’ll be borrowing this winter! I decide to go with her recipe for Pumpkin No Bake Energy Balls…except make it into bars since my kids make a mess with energy balls. Bites are much easier for them and not as messy! These had the perfect pumpkin flavor and they’re the perfect treat for them for after school.