Jan's Pretzel Salad

Do you ever have times when you see a dish or recipe and you automatically think of that one person who always made it for pitch-ins, holidays or a special 'just because' day?  This is one of those recipes for me.

Growing up we had a lot of get togethers with friends- any time of year, any occasion.  I can sit here now, close my eyes, and think of dishes that always seemed to be at the gatherings and know exactly who brought what side, dessert, or casserole with them.

Pretzel Salad was always Jan's dish.  She didn't bring it every time, but you should have seen everyone's eyes light up when it was placed on one of the long tables already groaning from all the other delicious foods.

I came across this very recipe just a couple days before a pitch-in in our new location and thought it would be very appropriate to share with our new friends here in Texas.  I've had several requests for the recipe and thought I'd go ahead and share today with all of you.

Jan's Pretzel Salad

1 cup broken pretzels
1 stick melted butter
1/3 cup sugar

Mix ingredients until pretzels are coated.  Roast in a 400° oven for 7 minutes.  Remove and stir until cool.

8 oz cream cheese
1/2 cup sugar
1 15 oz can crushed pineapple ~ drained
8 oz Cool Whip

Cream sugar and cream cheese until smooth.  Add pineapple and mix.  Fold in Cool Whip.

Keep pretzel mixture and cream cheese mixture separate until ready to serve.  Enjoy!

Paleo Berry Crisp

This is good.

Just so you know.

Did I have a couple of kids turn their noses up at it?

Sure.

Why?

One kiddo doesn't like nuts...... of any kind.  (She ate it when I took the nuts off, though.)

One kiddo doesn't like chia seeds....... it's a texture/mind thing. (Although, she will eat raspberries and blackberries just fine. Go figure.)

That being said, this dessert is just bursting with flavor and will actually have you feeling good about eating something that satisfies that sweet tooth!

Ready to start?  Here's what you need....

1. Put cleaned berries {I chose raspberries, blackberries and blueberries} in a 9x9 dish.  Sprinkle with chia seeds.

2. Combine coconut oil, coconut palm sugar, almond meal flour, cinnamon, salt, and cayenne pepper (optional).  "Cut" with a fork to make a crumble.

3. Sprinkle crumble over berries.

4. Add chopped nuts to the top. (Optional)

5. Bake in a 375* oven for 25 - 30 minutes.

6. Serve warm.  Or warm leftovers up in the microwave ..... if there are any.

You can even add some frozen yogurt on the side, if you eat that kind of thing! (We do.)

The chopped nuts on top add such amazing texture.  The chia seeds help thicken the fruit juices to create a warm, gooey goodness to savor.

 
Every little (or big) bite was savored.

There were even a couple of requests for seconds.  (Which always makes my little heart happy!)

I'd love to hear about how you like the recipe, if you make it.  Make sure to give me feedback - I would appreciate it so much!

Keep loving Life!

Tuesday's Tips & Tricks Link Party #63

It's that time again!!

Here's a quick overview of last week's party.

Most Clicked:

Strawberry Limeade Rum Punch from All She Cooks

Host Features:

Kathleen (Fearlessly Creative Mammas) - Canvas String Art Graffiti by Juggling Act Mama

Krysta (KrystaSteen.com) - Quinoa Veggie Burgers by Little Miss Dexterous

Jessica (My Life by Jess) - Heavenly Blueberry Recipe Roundup by Dreaming of Leaving

Cassie (Southeast by Midwest) - DIY Linen Spray by Dreaming of Leaving

Heather (Stringtown Home) - Blueberry Filled Cupcakes by Juggling Act Mama

Gabby (Not Too Shabby Gabby) - Cheesy Beer Bread from Courtney's Cookbook

<div align="center">
<a href="http://fearlesslycreativemammas.com" title="Fearlessly Creative Mammas"><img src="http://i1252.photobucket.com/albums/hh572/heatherfillyawgraham/tips%20amp%20tricks%20linky%20party%20button_zps2bfzy3mb.jpg" alt="Fearlessly Creative Mammas" style="border:none;" /></a></div>

<div align="center">
<a href="http://fearlesslycreativemammas.com" title="Fearlessly Creative Mammas"><img src="http://i1252.photobucket.com/albums/hh572/heatherfillyawgraham/i%20was%20featured%20on%20tips%20amp%20tricks%20button_zpshsrgakv6.jpg" alt="Fearlessly Creative Mammas" style="border:none;" /></a></div>

Your turn!!  Feel free to link up, just make sure you spread the love and visit other people's shares and do some commenting.  {You know we all like a little pat on the back!}

An InLinkz Link-up

Baked Chicken Breast via Gimme Some Oven

I've been trying to keep it all together.  Trying to keep the humor going for all of us - and it's hard somedays, but not impossible.  We're all tired at the end of the day, so fuses are a little short and tummies are very empty.  While I'm busy trying to get our home situated for normal living, taking time to make a home cooked meal seems to always be very low on my 'To-Do' list.

**Ok..... full disclosure..... for those of you who just love being in the kitchen, working over a hot stove top, pulling from scratch pastries out of the oven, all with a mountain of dirty dishes left behind...... there are many of us out in the world wishing we were more like you! **

Crazy mornings, long days, busy evenings - it all combines to make supper preparation a huge challenge for any parent.  Finding an easy main dish is a big goal for all of us.

If you're like me and want the gourmet meal with a more microwave approach, you have to check out this recipe.  Prep time is minimal, flavor is phenomenal, and leftover uses are limitless.

Go check out Ali's Baked Chicken Breast at Gimme Some Oven.

Photo property of Gimme Some Oven

Never has chicken turned out so well from the oven for us!!  Wanna see my results?!

Do you see all the JUICE in those chicken pieces?!  OH, MY!  The whole family loved  this meal!

The only change made when doing this recipe was using season salt instead of the salt, garlic powder and paprika with the black pepper.

Leftovers were just as juicy and just as flavorful as the first meal.

Definitely going to be checking out more of the recipes offered by Ali.

Do you have any go to recipes you love to make supper monumental in a super short amount of time?  Please share!! I, like others, would love to know!

Keep enjoying Life!

More Than Salsa - Recipe

I'm all about quick and easy recipes.  Especially when it comes to snacky (snack-y? is that a word?) recipes.

This one came about because I love chips and salsa, but I wanted a little something more.  I didn't want to take the time to make Cowboy Caviar like I did a couple of months ago, though.  {Read 'I was lazy' here}

Here's what came about from me just opening up a couple of cans and throwing things together in a bowl.

More Than Salsa

Ingredients:

16 oz salsa
15 oz black beans
8.75 oz whole kernel corn

Pulling it Together:

- Open and rinse the beans

- Open and drain corn

- Combine beans, corn and salsa in a bowl

- Stir it all together

- Enjoy with your favorite chips

This was the perfect little snack.  The corn adds a little, sweet pop to the mix.  The black beans add just a bit of extra protein and fiber.  If you make sure to up the heat on your salsa, you'll be sure to keep a lot of flavor in the dish.  {So, if you like mild, bump it up to medium.  If you like medium, bump it up to hot.}  Plus, having the corn and beans with the salsa, helps make the dish have a few more servings to either last longer or feed more people.

Quick and easy - just the way I like it!

Let me know what you think!  Or do you have something you like to do to stretch your salsa?  Share!  I'd love the feedback.

Until next time....

Keep loving Life!

Oven Roasted Chicken Legs

We were snowed in at the last minute this past Sunday morning. Roads were messy just as we were getting ready to walk out the door for church. Really threw off our day: no morning worship services and no lunch plans.

I kinda went into a panic once we decided not to venture out. I had to switch gears and think outside the box. Fortunately, we had plenty of meat in the freezer - which we need to start eating up anyway. Then came the scramble to find a good oven recipe since Kevin refused to grill in the snow. {Can you believe it?!}

We tried this recipe from 101 Cooking for Two and highly recommend you try it, too. 

Oven Baked Chicken Legs via 101 Cooking for Two

Great flavor and juicy meat. I'm grateful to now have a go to oven recipe for those nights the grill isn't an option. 

Do you have a good indoor recipe for chicken legs?  I would love to know!

Keep loving Life!

Sweet Potato Hash Recipe

Here it is!  I know you have been anxiously awaiting this announcement. {Yep, my sarcasm is still firmly in place for the new year.  You've been warned... er.... made aware.}

Kevin and I through this together one day for lunch when we were stranded at home due to flood waters.  This was the best tasting creation we've made so far.  Since I actually remembered to write down the ingredients we used, I can pass the recipe on to all of you.

I'm not sure that this is a true hash, but it's much easier to say 'Sweet Potato Hash' when talking about it than 'that sweet potato dish with onions and sausage and seasoning and maybe some eggs'.  So, I've dubbed it 'Hash'.  Because I can.  Um... okay... on with the show.

Sweet Potato Hash

2 medium sweet potatoes diced
1 small onion diced
1/2 lb ground sausage (fully cooked)(optional)
1 Tbsp coconut oil
2 cloves garlic minced
1 tsp season salt
2 scrambled eggs (optional)

~Microwave diced sweet potato for about 3 minutes in 1 minute intervals until soft.*

~Melt coconut oil in skillet.

~Add diced onion and sauté until onion is almost clear in appearance.

~Add minced garlic.

~Add diced sweet potato to skillet and sprinkle with 1 tsp season salt.

~Sauté until there is nice color on the potato pieces and they are completely cooked through.

~Now would be the time to add cooked sausage and/or scrambled eggs if you choose.

~Heat through and serve {maybe with a side of pancakes with yummy, warm banana syrup}.

Microwaving the diced sweet potatoes is a KEY step!  Don't skip this!  By essentially pre-cooking them, you have less chance of burning them in the skillet - which is really easy to do.

Hope you all enjoy this recipe!  Make sure to give me some feedback on Facebook.

Keep enjoying life!

Oven Roasted Veggies

There aren't a lot of times I get adventurous in the kitchen anymore.  And I probably should have taken some pictures through the process of making this side dish.  {It probably wouldn't have turned out if I had, though!}  That all being said - this dish turned out super and will be made again!

Ingredients

brussel sprouts - quartered
yellow bell pepper
orange bell pepper
cauliflower - small florets
(all veggies are about 1/3 to 1/2 cup each)

olive oil
1 or 2 minced garlic cloves
garlic salt
salt & pepper to taste

Make sure all your veggies are cut in about the same size to roast evenly.  Put in a bowl.  Pour about 1 to 2 Tbsp of olive oil over the veggies.  Add minced garlic, garlic salt, salt and pepper.  Stir around in bowl until everything is coated.  Place on foil lined baking sheet.  Bake at 400* for about 40 minutes.  Stir once about half way through.

Enjoy!!

Let me know what you think by commenting on Facebook!  Thanks in advance!

Mint Oreo Truffles

Oreos are a huge temptation for me.  I try really hard not to go down the cookie isle at the grocery store just so I'm not tempted.  I was unable to avoid the pull during a couple of my pregnancies and ended up with a 40 lb weight gain.  Not a comfortable thing during a Georgia summer!

The Original Oreo Truffles are yummy, but the Mint version are extreme - and I'm not really a mint person!  And how can you go wrong with a recipe that has cream cheese in it?

Mint Oreo Truffles

Ingredients:

6 oz Philly Cream Cheese (softened)

1 pkg. (15.25 oz)  Cool Mint Oreos, finely crushed

1 pkg. (24 oz) white almond bark


Directions:

1.  Mix crushed mint Oreos and softened cream cheese in a mixer until smooth.

 2.  Using a cookie scoop or spoon, roll into balls (about the size of a walnut). Chill for 30 minutes or more.

3.  Follow directions on Almond Bark package for melting in microwave.

4.  Dip balls in melted Almond Bark and let set on wax paper or in mini muffin cups.

5.  Refrigerate.

These are great for get togethers and sharing with friends and neighbors.  Although, you may want to make 2 batches if you are wanting to sample and share - just to make sure you have enough.

Creamy Potato Soup

Yesterday was just rainy and dreary and plain yuck!  All I want on days like these is a bowl of something warm and comforting.  I found this potato soup recipe a couple years ago and really enjoyed it.  Since then I have tweaked it to fit my cooking and our tastes.  Several of my friends have asked me to get the recipe on the blog, so here it is.

Creamy Potato Soup 

1 T + 1 tsp Bacon grease *

1 small onion, chopped

1/2 tsp minced garlic

3 T all-purpose flour

1 tsp salt

1/2 tsp dried basil

1/4 tsp black pepper

2 14.5 oz cans chicken broth

3 or 4 Yukon Gold Potatoes, cubed**

1 C half-and-half cream


Extras

Hot Sauce

Shredded Cheese

Crumbled Bacon



Directions:

1.  Combine flour, salt, basil and pepper in small bowl and set to the side.

2.  Saute onion and garlic in bacon grease in large pan until onions are tender and almost translucent.

3.  Add flour mixture and stir well.  Let this cook for just a short amount of time until you have almost a 'nutty' aroma.

4.  Gradually add chicken broth stirring well to keep flour from clumping.

5.  Add cubed potatoes.

6.  Bring to a low boil.  Cover and boil for 12 to 15 minutes, stirring occasionally, until potatoes are fork tender.

7.  Stir in half-and-half.

Top with shredded cheese and crumbled bacon for extra yummy flavor.  (Yeah, added fat, too.)  Serve it up and enjoy the warm, happy feeling in each bite.  My husband also likes to add some hot sauce to his bowl for an added 'kick'.

*Every time I cook bacon I save the drippings in a storage container and put it in the fridge.  It will keep forever and comes in handy when needed.  If you don't have some on reserve, just cook up about 3 or 4 slices and keep some of the grease.

** Peeled or un-peeled - it doesn't matter.  It depends on personal preference.  I usually leave mine un-peeled, but my potatoes weren't very pretty today.

If you fix this up for your family, let me know how you like it.  It's become a staple for us during the cooler months - hopefully, it will for you too.