Fudgy Avocado Brownies

I bought two avocados last week and hoped they would have been ripe to eat before I started a 3-day juice cleanse, but of course they weren’t ready. I was looking for recipes to use them up since I knew no one else in my family would eat them. I found this recipe for brownies and figured I’d give it a try.

They were easy to throw together on a whim especially since I had all the ingredients in my pantry. I didn’t tell my kids what were in the brownies, just that they had a secret ingredient. My daughter chimed in “it’s love.” Ah, how sweet! ❤ I’m going to keep the secret a little longer. 🙂

Fudgy Avocado Brownies | Join Us, Pull up a Chair
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January Photo-A-Day Challenge

I’ve been participating occasionally in photo-a-day challenges and I’m excited to announce that I’m starting my own! I hope you’ll join me in this fun challenge.

Each month, I’ll be posting a calendar of daily prompts for photos. To participate, all you need to do is follow the prompts and use the hashtag #joinusphotochallenge. I’ll be sharing my photos on my Facebook page and Instagram account.

Pictures are a great way to make memories and my goal for 2018 is to be more present in all ways of life. I think this challenge will help me slow down and notice little things in life that I know I’ve missed in the past!

January Photo A Day Challenge #JoinUsPhotoChallenge | Join Us, Pull up a Chair

Rum Glazed Eggnog Bread

It’s time for another edition of the Fantastical Food Fight! This month’s theme was eggnog. I searched high and low for a different recipe and came across this one for quick bread. I have a few other recipes I’d like to try with the leftover eggnog…so be on the lookout for those in the coming weeks!

If you love eggnog, this bread is perfect for you! It’s moist and packed full of that delicious eggnog and nutmeg flavor that you get with a glass of eggnog. I can’t drink eggnog because of my issues with dairy, but I did try a glass of made with almond milk and it was delicious.

The rum glaze kicks up the bread another level! I make one with just eggnog for work so it was alcohol free and everyone seemed to enjoy it. I swapped out the rum for additional eggnog.

Rum Glazed Eggnog Bread | Join Us, Pull up a Chair

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Bite-Sized Peanut Butter Pies

Bite-sized desserts are just too cute! Last weekend was my company’s holiday party and we have a dessert bar made by all of our employees. I always try to make something new and this year I was craving something with peanut butter and chocolate. I found this recipe for bite-sized peanut butter pies with a chocolate crust. Flaky, chocolate crust filled with a rich peanut butter mousse and then topped with a drizzle of a chocolate and crushed peanuts – they are to die for!

Bite-sized Peanut Butter Pies | Join Us, Pull up a Chair

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No Bake Peanut Butter Pretzel Bars

I had some leftover mini bags of pretzels from Halloween and wanted to use them up before they got stale. I found this quick and easy recipe for no bake peanut butter pretzel bars and whipped them up last night. My son helped me make them and enjoyed pouring the pretzel “sugar” into the mixture.

The bars are packed full of peanut butter flavor! The crunch of the pretzels are perfect and you can’t go wrong with a chocolate topping. They taste almost like a peanut butter cup.

No Bake Peanut Butter Pretzel Bars | Join Us, Pull up a Chair
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Instant Pot Copycat Wendy’s Chili

I love chili – it’s the perfect meal for a cold day! Even better is when you can whip up a batch of chili in less than 20 minutes and it tastes like it’s been cooking all day! This copycat recipe is the perfect time to participate in this month’s  Fantastical Food Fight. This month’s theme was “fast food copycat recipes” and had me thinking for a while of what to make. We don’t do much fast food anymore, but on occasion I will grab a bowl of chili from Wendy’s and enjoy!

I loved the flavors of the chili and while it wasn’t exactly like their recipe, it’s pretty darn close! My husband and I loved it and we kept going back for more!

Instant Pot Copycat Wendy's Chili | Join Us, Pull up a Chair
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#Choctoberfest 2017


Today is one of my favorite days of the year, because it is the official start of #Choctoberfest. This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below.

Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:

  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen

This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.

a Rafflecopter giveaway

Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean’s products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:

The PinterTest KitchenFix Me a Little LunchSavory MomentsCrumbs in my MustachioHouse of Nash EatsBake It With LoveThat RecipeHardly A GoddessCooking With CarleeA Kitchen Hoor’s AdventuresBody RebootedCindy’s Recipes and WritingsThe Redhead BakerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceSweet CoraliceSeduction in The KitchenCooks&Books&RecipesEveryday EileenUnder My Apple TreeFamily Around The TableBottom Left of the MittenThe Spiffy CookieFairyburgerJoin Us, Pull up a ChairJonesin’ For TasteJane’s Adventures in DinnerTake Two TapasJennifer BakesThe Unlikely BakerHostess At HeartKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynns Sweets and TreatsWildflour’s Cottage KitchenChocolate SlopesLittle House Big AlaskaMakes, Bakes and Decor2 Cookin MamasThat Skinny Chick Can BakeBooks n’ CooksMildly MeanderingLiving IdeasRestless ChipotleGet the Good Stuff!The Weekday GourmetAn Affair from the HeartWest Via MidwestCookie Dough and Oven MittThe Bitter Side of SweetCookaholic WifeDaily Dish RecipesFor the Love of FoodThe Saucy SouthernerCook’s HideoutBy the PoundsTramplingrose: Cooking, Baking & Ranting in Small-Town South DakotaSarah Cooks the BooksChef Sarah ElizabethFantastical Sharing of RecipesSarah’s Bake StudioThe Pajama ChefFrankly EntertainingLong Distance BakingPalatable PastimeThe Freshman CookThe Food Hunter’s Guide to CuisineA Day in the Life on the FarmWendy PolisiTampa Cake GirlMy Southern Sweet ToothCanning and Cooking at HomeFull Belly SistersSuperSizeGuy.comOur Good LifeThe Life Jolie


Turkey Black Bean Enchiladas

No one can resist saucy, cheese enchiladas that are packed full of ground turkey and black beans … except my son. Ha! He’s getting more vocal about what he wants to eat and the other night when I made these easy enchiladas, he wanted nothing to do with them. I decided it was a night I was going to pick my battles and not argue with them. The rest of us loved them and they made enough for us to have for dinner later in the week. I’m sure my son won’t want to eat them again.

As I mentioned, they were easy to make and I like that you use low-carb tortillas especially since I’m back to watching what I’m eating. We drizzled roasted shishito pepper sauce over them to add a little heat and they were so good!

Turkey Black Bean Enchiladas | Join Us, Pull up a Chair
2 tsp olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1 lb extra lean ground turkey
1/2 tsp ground cumin
1/2 tsp chili powder
1 tsp dried oregano
2 Tbsp tomato paste
1 can black beans, drained and rinsed
juice from a lime
12 6-inch low carb flour tortillas
1/2 cup shredded sharp cheese
1/2 cup shredded Monterey jack cheese
1 1/2 cups red enchilada sauce
toppings: thinly sliced green onions, sour cream, lime wedges

Preheat oven to 400 degrees. Lightly spray a 9×13 baking dish with nonstick cooking spray and set aside. Pour 1/2 cup of the enchilada sauce into the dish.

In a large skillet, heat the olive oil over medium-high heat. Saute the onions for 2 minutes until they start to soften. Add in the garlic and cook for 30 seconds. Add the ground turkey and spices. Brown the turkey until it is cooked through. Mix in the tomato paste until combined. Stir in the beans and lime juice. If needed, add 1/2 cup chicken stock. I didn’t need it as my mixture was wet enough. Allow to cook for a couple of minutes more and then remove from heat.

To make your enchiladas, place a tortilla down on a flat surface. Place 3 tablespoons of the turkey mixture on the one side of the tortilla. Tightly roll the tortilla and place seam side down in the prepared baking dish. Continue until all tortillas are used. Pour the remaining sauce over the enchiladas and top with both cheese. Bake for 18 to 20 minutes or until the sauce is hot and the cheese has melted. Remove from the oven and allow to stand for a couple of minutes before serving. Top with a dollop of sour cream and a sprinkle of green onions.

Source: Diethood


Mongolian Beef Stir-Fry

I’m always looking for quick dinners and this one fits! I love stir-fry – there’s something about meat and veggies in a delicious sauce served over rice or quinoa……except when your kids complain about it. When I made this, my kids were off – I’m blaming the full moon! My son told me he doesn’t like broccoli (news to me) and my daughter took a plate but complained about how “chewy” the beef was. My husband and I loved it and we had no complaints! I guess you can’t please everyone.

Mongolian Beef Stir-Fry | Join Us, Pull up a Chair
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#CookoutWeek + Giveaway


Get those grills fired up… because it’s #CookoutWeek 2017! This week, I’m joining forces with over 40 food blogger friends to bring you delicious recipes perfect for every backyard BBQ, picnic, summer party, or cookout.

We also have a fabulous giveaway featuring products from the brands who have made #CookoutWeek possible! You can enter below to win:

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