Looking for a new and different twist on your favorite traditional pecan pie??? Tossing in some sliced almonds will give your pie a new flavor and texture! Be on the lookout for sales on pecans, almonds and walnuts around the holidays...grab a few extra bags to carry you in to the new year!!! This is a must. try. pie! How to Make Almond Pecan Pie Preheat oven to … [Read more...]
Maple Roasted Butternut Squash
I have really enjoyed experimenting with butternut squash recipes this year! This one is a keeper! A fantabulous side dish! How to Make Maple Roasted Butternut Squash Chop off the stem and bottom of the squash. Using a vegetable peeler, peel off remaining skin. Cut the squash in half crosswise just above where it gets larger, or where the seeds live. … [Read more...]
Cheeseless Chicken Enchiladas
Cheeseless??? What? There's cheese in the picture! Right. Right. I topped the enchiladas that I served to the Hubs with some cheese. This is, of course, optional! The inside of the enchilada and the top does not NEED cheese. These were quite zesty, zippy and zanny without the cheese!! And for the record. I made these before baby was born. Most of what you … [Read more...]
Roasted Tomato Soup
Because I'm ALL ABOUT honesty and transparency here on the site...I'm going to share this #FAIL with you! I made the below recipe. And washed it down the sink. I was super sad and bummed because I had used tomatoes from the garden. It went like this on Twitter... I had a few folks offer links and recipes for their favorite tomato soups...but I really just … [Read more...]
Pasta with White Beans and Broccoli
A big thanks to Justine for sharing this recipe with me! I tossed in some diced ham I had in the freezer. Easy. Quick. Delicious! And by quick. I mean less than 15 minutes quick! Just get the pasta boiling and work on the rest while the pasta is cooking. 15 minutes. That's it!!!! This would be fantastic with leftover holiday ham! If you're … [Read more...]
Slow Cooker Apricot Chicken
I found a jar of apricot preserves in my pantry. And there's not a better way to use it up than this! I used the Apricot Chicken recipe from the Make it Fast, Cook it Slow Cookbook! Hello, delicious. Ingredients 3 large or 4 small chicken breasts ($2.57) About 2/3 cup apricot preserves ($.75) 1 tsp dried minced onion flakes ($.05) 1 Tbsp dijon mustard ($.05) 1 … [Read more...]
Italian Stuffed Shells
I originally intended on making these Mexican Stuffed Shells from Tricia's March Menu. Just not feeling that "unstuffed" or "Mexican" vibe this afternoon. Ended up making Italian Stuffed Shells. And a whole lotta 'em. And a dairy-free version, too. Recipe below is the doubled version. Will make at least 2 9x13 pans. And costs just over $10! Got another meal … [Read more...]
Pumpkin Pecan Bars
I just HAD to make these after seeing them on Heavenly Homemakers I made some modifications. Mainly made them dairy free, and didn't use oats (since my youngest seems to have an aversion!). A delightful autumn dessert! Pumpkin Pecan Bars These bars have a crumby crust, a pumpkin layer and a pecan streusel layer - they are a delightful autumn … [Read more...]
Balsamic Chicken with Caramelized Onions
I use olive oil. A lot of it. It's my preferred choice of "oil" for cooking. So it's a definite BONUS when there are extra savings available for olive oil. Now on to the sweet caramelized onions... Balsamic Chicken with Caramelized Onions Juicy chicken with amazing caramelized onions! 1 lb chicken breasts1/3 cup olive oil1/3 cup balsamic vinegar (I … [Read more...]
Honey Roasted Acorn Squash and Chicken
I love simple meals. I love experimenting with simple meals. Giving them a little extra something special. With the chicken on special and the acorn squash on sale, I thought I'd have some fun with tonight. Added a touch of honey to them both. Then roasted them into a state of perfect deliciousness! ...mmm, MMM. Honey Roasted Acorn Squash and Chicken Quick … [Read more...]