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.
I’m excited to kick off #Choctoberfest 2020 with this recipe for Rocky Road Bars. This is my 5th year participating in this fun blogger event. I love chocolate and this is the perfect event for me.
These bars were so good. They are packed with marshmallows, peanut butter and chocolate. They’re also no-bake bars … simple and easy! My family devoured them in now time at all. I’ll definitely be making them again.
It’s the best time of year: #Choctoberfest! I think we can all agree on one thing this year… 2020 needs more chocolate.
#Choctoberfest is our annual celebration of chocolate recipes, now in its 6th year. I’ve teamed up with some talented food bloggers to share dozens of milk, dark, and white chocolate dishes for this year’s virtual event. Plus, we’ve pooled our resources to bring you an exciting giveaway you don’t want to miss!
One lucky winner will receive a KitchenAid mixer – or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. To enter, simply follow the directions here:
The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.
Shortly after the temperatures start to drop and there’s a chill in the air, I want to make every type of soup I can. This is the first recipe of 2020 … I have at least 4 other recipes on the dock to make.
Using the Instant Pot, this soup was ready in a short amount of time – it’s perfect for a busy weeknight dinner. I enjoyed the delicious broth – it’s a slight tomato base with beef stock. I used frozen vegetables, but you easily use any fresh veggies you have on hand. The recipe made enough for us to have another dinner one night, plus I frozen a quart for lunches later this fall.
There’s nothing better than homemade bread. I made a new soup recipe and of course we needed to have fresh baked bread with it. I’m working on portion sizes and knew if I made a loaf of bread, I would eat way more than I should.
This recipe for rolls was easy and they were delicious. They were crusty on the outside and soft on the inside – just the way rolls should be!