{Homemade Texas Chili}

This is a delicious chili that my mom always made. It's my favorite, of course! Not spicy at all & my kiddos love it! Enjoy!

{Creamy Tomato Bisque & Caramelized Onion Grilled Cheese}

Want something different from your ordinary can of tomato soup? Try this creamy bisque! It is easy, delicious & pairs well with my Caramelized Onion Grilled Cheese! 

 =) Enjoy!

 

{Cinnamon Vanilla Bean Rice Pudding}

This is so indulgent. I love it. The perfect breakfast, dessert, afternoon snack. . . . You get the idea!  ;)

Let me know how ya like it!

{Honey Butter Yeast Rolls}

I have a serious love for the smell of yeast & homemade baked bread. The best thing about these sweet rolls - the 20 minute rise! That's it! =) Drizzle on butter & honey right when they come out of the oven ... eat em' nice & warm! 

Excuse me while I go eat three more ........... =)

Ingredients:

 

6 3/4 t. Yeast
1 3/4 C. Warm Water
1/2 C. Honey, Plus More For Drizzling
1/2 C. Melted Butter, More For Drizzling
2 t. Salt
2 Eggs, Beaten
5 C. Flour, More If Needed

Directions: 

 

Preheat Oven - 400°F 

In your stand mixer, fitted with the paddle attachment, combine the yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey. 

On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. 

Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter. 

Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter & drizzle with honey.

Enjoy!

 Don't forget to share, pin & Instrgram if you love it!

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{{Strawberry Swirl Cheesecake}}

{Ingredients}

1 1/2 C. Graham Cracker Crumbs

1 C. Sugar {divided}

1/3 C. Margarine, Melted

2 (10 Oz.) Packages Frozen Strawberries {thawed}

1 T. Cornstarch

3 (8 Oz.) Packages Cream Cheese {softened}

1 (14 Oz.) Can Sweetened Condensed Milk

1/4 C. Lemon Juice

3 Eggs {whisked}

{Directions}

Combine graham cracker crumbs, 1/4 cup of sugar and butter in a food processor and pulse until combined. Press onto the bottom of an ungreased 9" pie dish. Refrigerate for 30 minutes.

In a blender or food processor, combine thawed strawberries, 3/4 cup of sugar and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

In a stand mixer, whisk cream cheese until light and fluffy. Gradually whisk in condensed milk. Add lemon juice; mix well.

Add eggs, whisk on low just until combined.

Pour half of the cream cheese mixture over crust.

Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top.

With a knife, cut through top layer only to swirl strawberry sauce.

Bake at 300°F for 45-50 minutes or until center is almost set.

Cool on a wire rack for 10 minutes. 

Refrigerate overnight. Serve with extra strawberry sauce!

{{Microwaved Homemade Potato Chips

Want a super simple snack? Try these out! You can season them to your liking! Salt, Salt & Pepper, Seasoned Salt, Cinnamon & Sugar ... whatever your heart desires! Enjoy! =)

{{Hazelnut Coffee Cake}}

Here's a delicious, easy coffee cake that you can enjoy for breakfast or dessert!

{Healthy Easy Smoothies - They Are Yummy, Too!}

Handful Fresh Spinach

2 Bananas, Sliced

5 Strawberries, Sliced

1/2 C. Almond Butter

1 Tablespoon Wheatgerm

1/3 C. Oats

1/4 C. Almond Milk (Or More)

1/4 C. Strawberry Banana V8 {Light}

Place your spinach, wheat germ & oats in your blender or food processor & pulse until fine or your desired consistency. Add your fruit & blend. Depending on the consistency you prefer, add your milk & juice. Remember, ANY type of juice & milk can be used. You can also just use water.

I used fresh fruit for this smoothie, but froze my fruit to get a colder smoothie. You can definitely use store bought frozen fruit.

Also - a lot of us do not have the time or energy to get up every morning and do this. If you want to plan ahead, take some time to put everything in a Ziplock bag - put it in the freezer & plop it in your blender in the morning. Less time, less mess to clean. I usually don't put the liquid or peanut butter in the bag to be frozen, I add that when I make them.

Enjoy & let me know how you like it or if you have any questions! 

 

{Easy No Bake Cookies}

Simple, Smooth, Shiny & Moist!

How? You may ask...

The key to the moisture is not adding too many oats. Pour in two cups of oats & then inch your way into the third cup. If it looks thick enough before three cups .. that is quite alright! All oats aren't the same size ! ;-)

Smoothness .... make sure you bring it to a boil and let it continue to boil for one minute. No less .. no more! Trust me. The sugar will have time to dissolve but it will not over boil and become tough.

Shiny ... The dash of oil does the trick. I promise. Vegetable or Canola will do!

Enjoy! 

♡Linds

{Baked Potato Soup}

Ingredients

6 Small Russet Potatoes {Peeled And Diced}

6 Slices Bacon {diced}

1 Medium Onion {diced}

3 Carrots {Peeled & Diced}

3 Stalks Celery {Diced}

8 C. Chicken Stock

3 T. Flour

1 C. Milk

1/2 C. Heavy Cream

1/2 t. Salt

1 t. Black Pepper

1/2 t. Seasoned Salt

1 C. {plus more} Cheddar Cheese

Scallions {chopped}

Dollop Of Sour Cream

Directions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

You can remove the soup {what I did} & blend in a blender/food process until completely smooth  - or if you love it in chunks, leave it be in the pot J... Pour it back into the soup pot {if blended} and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in heavy cream & shredded cheese {saving some for garnish}.

Serve in bowls garnished with a dollop of sour cream, grated cheese, some chopped scallions and crisp bacon pieces.

{Banana Nut | or nutless | Muffins}

Ingredients

2 C. Flour

1 1/2 t. Baking Soda

1/2 t. Salt

4 Overripe Bananas, broken up - slightly mashed (to help mixer)

1 C. Brown Sugar

1 1/2 Sticks Butter, Melted & Cooled

2 Eggs

1 t. Vanilla Extract

1/2 C. Walnuts, Chopped {Substitute Whichever Nut You Like Best}

Directions

Preheat oven to 350 degrees & lightly butter (or spray with nonstick cooking spray) your muffin tin.

In a large bowl, combine the flour, baking soda, and salt; set aside. Break up and mash the bananas with a fork in a small bowl to help out the mixer. With an electric mixer fitted with a wire whisk, whip bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a gentle tap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

{Green Apple Crisp}

 

 

 

Ingredients:

4 Sliced Green Apples

3/4 C. Brown Sugar

1/2 C. Flour

1/2 C. Oats

1/3 C. Softened Butter

1 Tsp. Cinnamon

Vanilla Ice Cream

 

Cooking Spray

Directions:

Heat oven to 375ºF.
Spray cooking oil in baking dish.

Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.

{Magic Cookie Bars}

Magic Cookie Bars

1/2 cup butter, melted

1 1/2 cup graham cracker crumbs

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk

2 cups semisweet chocolate chops

1 1/3 cups flaked coconut

1 cup chopped nuts

Preheat over to 350 degrees Fahrenheit.  Coat a 9x13 baking pan with no-stick cooking spray.

Combine the graham cracker crumbs and butter. Press into bottom of prepared pan.  Pour sweetened condensed milk evenly over crumb mixture.  Layer evening with chocolate chips, coconut, and nuts.  Press firmly down with a fork.  Bake 25 minutes or until lightly browned.  Cur into bars or diamonds.  Store covered at room temperature.

(I snapped the photo right before putting the yummy-ness in the oven!)

{Best Chicken Pot Pie - EVER - & Easy!}

Okay.. So, I must share this recipe. It started when one of my best friends (Lauren) came to visit after my Noah was born in 2012. She made dinner for us. Bless her sweet heart. After she left I wanted it again... So, I decided to make it myself & added a few spices and such! It is so delicious. My chicken is boiling now & I cannot wait for that first bite...

and many more after...

don't judge... ;)

Chicken Pot Pie

Ingredients:
2-3 Chicken Breasts

2 Cans Mixed Veggies (With Potatoes)
1 Box Refriderated Pie Dough (Found By Canned Biscuits)

2 C. Chicken Broth

Water (Varies)
S & P

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Thyme

1/2 Tsp. Basil

1/2 Tsp. Parsley

2 Bay Leaves

1 Can Cream Of Chicken Soup

1 Can Cream Of Celery Soup

1/4 C. (Or More) Milk

Directions:

Boil your chicken in chicken broth, spices & if need be - add water to cover your chicken. Boil for about 30 minutes or until done.

While your chicken is cooking - Open and drain your veggies, then place in large mixing bowl. Add your spices to the veggies (yes, again... yes, same amount ;))... Add your soups and stir. Then, add your milk. At this stage you eyeball it... you want it more soupy at this point because after baking and setting for a bit it will thicken!

When your chicken is done, take it out and either chop it in small bites or shred it. 

I chop. :)

Add your chicken to your veggie/soup mixture...

Place one of your pie dough in a non-greased pie plate... add your filling & top it off with your second pie dough. Scrunch - yes scrunch - your edges together and make sure to poke a few holes in the center of your pie to prevent it making a complete mess in your oven... (I still put a baking sheet below it on the second rack, just in case..)

hate. cleaning. ovens.

Stick your pot pie in the oven for 45 minutes at 350 degrees!

One finished, your pie should be golden brown and steaming hot. Let it sit for at least ten minutes in order to thicken and cool down so you don't burn your tongue.

E N J O Y

This is best on a cold day - like, today :) - but we eat it year round! I love that my boys are getting their veggies and I'm getting the creamy deliciousness...

Linds

Ps. I like to bake mine in large individual ramekins! More crust and less time cooking! It also prevents the pie from getting soggy the next day. Just keep your filling in a tupperware & make it individually every time you want to eat it! ;)