Fruit Pizza

Seriously why did it take so long to make fruit pizza!?! And, I have another version so you'll probably see another one in the very near future.

I have to admit I did have a piece of this for breakfast because, well, fruit. I just focused on that and not the sugar cookie crust and cream cheese frosting....

Cinnamon Honey Butter (like Texas Road House)

I usually have a couple pieces of toast with scrambled eggs for breakfast. Lately I'm loving a little butter and honey on my toast. We only use real (stick) butter so some mornings it's annoying to spread that hard butter on toast (I know, poor me). So, I decided to whip up a batch of this Cinnamon Honey Butter to make my morning just that much more delightful.

It does taste a lot like the Cinnamon Honey Butter you get at Texas Road House so that doesn't hurt anything either. I love the touch of cinnamon; I often get on a Cinnamon Toast kick so it takes care of that too.

Spinach-Artichoke Cheese Ball

I'm a sucker for a fun and quirky cookbook. When I eyed Great Balls of Cheese by Michelle Buffardi in someones Instagram post I knew I had to have it. I dropped the 'hint' to my mom on Facebook and she came through. It was one of my favorite Christmas gifts this year.

Spinach and artichoke dip has been on my list of things to make for some time. So when I found a cheese ball version it had to happen. We enjoyed this cheese ball on New Years Day along with some grilled BBQ chicken wings. It's a pretty big cheese ball so the leftovers will go to my co-workers today.

Brown Sugar and Pecan Grape Salad

It's time for another edition of Take On. Last week we talked about Labor Day and this week it's picnics. I love a good picnic and a lot of you might be going to picnics today. It might be too late to make this recipe, but this is definitely a recipe for a picnic, pot-luck, or party. It's super easy to make and crosses the line between a side dish and dessert - my favorite line to cross.

My sister actually gave me this recipe. She's made it for a few get-togethers and it was a hit. I've had it flagged in my email for like 6 months and had to finally make it. The topping of brown sugar and pecans makes this salad. I like to serve the salad in a shallow serving dish or a 9 x 9 pan so that everyone gets a good amount of the topping.

Brown Sugar and Pecan Grape Salad

Salad
2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract

Topping
1 cup brown sugar, packed (more/less, depending on taste)
1 cup crushed pecans (more/less, depending on taste)

Wash and remove stems from the grapes and place in a bowl, set aside.

In another bowl, mix sour cream, cream cheese, white sugar, and vanilla until smooth and blended. Pour mixture over grapes and toss to coat.

Pour mixture into a serving bowl or a 9 x 9 pan. Prepare topping by combining brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Best if chilled overnight.

Note: Recipe can be halved for smaller parties!

Source: My sister via Food.com

Printer Friendly Recipe

Now that you have the recipe, let's see what you need to wear. Click over to Ginny's site for full details on this outfit. She even provides links to all the different pieces so you can recreate the outfit!

Fruit Salad with a Secret Ingredient

I always thought the next best use for pie filling, other than pies, was on top of a funnel cake until a family cook-out. mmmmmm....funnel cake....opps, where was I?  Oh, the cook-out. My husband's Aunt Carol made fruit salad and it was extra delicious. She shared with me the tip to use pie filling as the base - genius. This keeps the fruit from getting all brown and gross because of the sugary syrup.

I think peach pill filling might be my favorite so that is what I'm sharing with you today! Just like any fruit salad, you can toss in any of your favorite fruits. I opted for strawberries, kiwi, grapes, blueberries, apples, and bananas. Bananas are my favorite part of any fruit salad!  I think it's the texture with all the yummy fruit juices. Delish.

This is a great recipe year-around and so easy to customize to your own tastes. I hope you'll give it a try.

Pie Filling Fruit Salad

1 can pie filling, any kind - I used Lucky Leaf Peach Pie Filling

1 to 2 lbs strawberries, cut in chunks

1 or 2 gala apple, cut in chunks

3 kiwis, cut in chunks

1 to 2 cup grapes 

1 cup blueberries 

2 bananas, sliced 

In a large, refrigerator save bowl, pour in pie filling. If the pie filling has large chunks of fruit, use kitchen sheers or scissors to cut fruit into smaller chunks. Add in prepared fruit, except bananas, and toss to coat in the pie filling. 

Place in the refrigerator to chill for 30 minutes or so. Before serving, add in sliced bananas and toss to coat. 

Printer Friendly Recipe 

Don't miss a single recipe! Sign up for my weekly recap here.

Broccoli Cheddar Cheese Salad

One of my sweetest friends, Julie, had me and Jake over for dinner a few weeks ago. Julie and her hubby smoked a chicken and corn on the cob, so I offered to bring a salad. I've had this salad at a number of summer cookouts so I knew it would be perfect!

We devoured the whole bowl, easily. I like that dressing uses light mayo and Greek yogurt so it's not as 'faty' as others I've had. I also love the broccoli-cheese-sunflower seed combo. So good.

Oh, there is still time to enter that massive giveaway I posted last week too!

Broccoli Cheddar Cheese Salad

Salad 
5 cup broccoli florets, cut into small pieces
1 ½ cup sliced carrots
1 cup chopped celery
1/2 cups sharp cheddar cheese, in small cubes (I buy the cheese already cubed to save time!)
3 strips bacon, cooked and crumbled
1 cup sunflower seeds, divided

Dressing 
1/2 cups light mayonnaise
1/2 cups plain non-fat Greek yogurt
3 tablespoons granulated sugar (more/less depending on your preference)
1/4 cup apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground pepper

In a large bowl, stir together vegetables, cheese, bacon, 3/4 cup sunflower seeds. Set aside.

In a small dish, whisk together the mayo, yogurt, sugar, vinegar, salt, and pepper.

Pour dressing over large bowl of veggie mixture and toss to combine. Cover and refrigerate for a couple hours until chilled.

Before serving, top with remaining sunflower seeds. Serve cold!

Source: I Heart Eating

Printer Friendly Recipe

Check out my recipe index for other sides and yummy recipes! 

Lemony Quinoa Shrimp w/Corn and Green Onions

I know I've been a little quiet this week. I've been pretty busy at work so when I get home I just don't want to turn on a computer after walking away from one. But I'm cooking up some winners for next week so I hope you'll stick with me. :)

Lucky for me, Susan from Adventures in my Kitchen did a little blog swap. I guest posted for her this week and now she's sharing with us! I asked her to share a 'real' meal since we all know I lack in that area.

Enjoy!


Hey y'all! I'm Susan from Adventures in my Kitchen. I'm so happy to be guest posting for Chelsea today! I mainly blog about healthy, easy, budget-friendly meals and snacks. I also try to throw in some tips, tricks and nutritional information to help you out. Today I'm sharing one of my favorite recipes for when the weather gets warmer- Lemony Quinoa Shrimp w/corn and green onions. It's great as a side or main dish! Quinoa and shrimp are both full of protein so this dish will keep you satisfied without feeling that food coma!

Lemony Quinoa Shrimp w/Corn & Green Onions

Vinaigrette:
3 tbs EVOO
2 tbs lemon juice
healthy pinch of black pepper
1/2 of one green onion, chopped.
(Whisk all together, let sit and get friendly)

Quinoa:
1 cup Quinoa
2 cups water
(boil, then simmer until all liquid is absorbed. Transfer to large bowl then pop in freezer/fridge to cool)

Shrimp:
1-ish lb of shrimp.
(boiled in salted water, peeled and completely cooled)

Other yums:
1-ish cup of frozen corn kernels
the rest of the green onion that was chopped for the dressing + more if you're like that.

*When everything is cool, toss it all together in a large bowl, serve and enjoy!

Hope y'all come and join the Adventures in my Kitchen!


Thanks again, Susan! I really appreciate it!

Mashed Sweet Potatoes and Pot Roast

I've been using my crock-pot a lot lately and love how easy it makes meal time. On Sunday morning I put a beef roast in the crock-pot. I kept it simple by only adding a cup of water and a packet of onion soup mix, set it to low and walked away. I let it cook on low for 8 hours and it was sooooo tender it just pulled apart. Served with a little BBQ sauce...perfect.

To go with that roast I made these delicious mashed sweet potatoes. They were also super easy to make and the sweetness was a perfect balance to the roast. I will definitely keep this little side handy for future meals.

Mashed Sweet Potatoes

2 medium-large sweet potatoes, peeled
3-4 TBSP brown sugar
3-4 TBSP butter
3-4 TBSP chopped pecans

Peel sweet potatoes and cut in half so pieces are about the same size. Place potatoes in a pot of water over over medium-high heat. Boil until fork tender, 20-25 minutes.

Once fork tender, drain water. Add brown sugar and butter to potatoes and mash until smooth. Top with pecans and serve.

Adapted from A Sweet Pea Chef

Sign Up to Receive My Monday Morning Recap:

Corn Bread Casserole

It's almost Thanksgiving!  And you should make this corn casserole for your big meal.  It is a family favorite (both mine and in-laws) and so easy to throw together.  You might already have the ingredients on hand too. 

Are you cooking or just showing up for your Thanksgiving celebration?  Traveling or staying put?  What's your families favorite dish?

Corn Bread Casserole
From my friend, Laura

1/2 cup butter
1 can creamed corn (about 17 oz)
1 can whole corn, drained (about 17 oz)
1 1/2 cup shredded cheddar cheese, divided
2 eggs lightly beaten
8 1/2 oz box cornbread mix (I used Jiffy)
1 cup sour cream

Preheat oven to 350 degrees.  Place stick of butter in 9 x 13 pan and set in the oven to melt.  Once melted, remove from oven and set aside.

In a medium bowl, combine creamed corn, whole corn, 1 cup cheese, eggs, cornbread mix, and sour cream.  Mix until combined.

Pour mixture into 9 x 13 pan and smooth so evenly in pan.  The butter will settle in on its own. Sprinkle with remaining cheese and bake for 30 minutes or until cheese is nice and golden.

Allow casserole to set/cool for 10 minutes before serving.

Printer Friendly Recipe

Sign Up to Receive My Monday Morning Recap:

Strawberry, Cream & Pretzel Salad

I have had this dish at a number of potlucks and picnics and LOVED it.  I finally stumbled upon the recipe and decided to give it a whirl!  Plus we had a potluck at work and I knew it would be a good side dish. 

I love the combination of sweet and salty with the pretzels, sugar, and strawberries.  It’s light enough to balance out a heavy meal as a side or just a dessert dish.

I hope you’ll try it at your next get-together!    

Here we go! 

Strawberry, Cream & Pretzel SaladAdapted from National Society Daughters of the American Revolution, Terri Thiede

Ingredients:
2 boxes, 3 oz strawberry Jell-O
2 ½ cups boiling water
10 oz frozen strawberries

3 tbsp sugar
2 cups crushed pretzels
¾ cup melted butter

2 cups powdered sugar
8 oz softened cream cheese
9 oz Cool Whip

Step 1: Combine 2 ½ cups boiling water with both packages of Jell-O.  Add in frozen strawberries.  Chill until almost set.  (About an hour or so.)   

Step 2: Preheat oven to 350 degrees.  Pour melted butter into 9 x 13 pan.  Add on crushed pretzels and sugar.  Use your hands (or spoon) to combine and press into crust.  Bake for 15 minutes. 

Step 3: Combine powdered sugar and cream cheese until well blended.  Fold in cool whip.

Step 4: Top Crust with Step 3 (cream cheese mixture) and then Step 1 (Jell-O).  Chill two or three hours before serving.  GREAT dish to make the day before the party! 

*Note: I didn't let my Jell-O set up enough so it did blend with the cream a bit, but flavor was still the same!  I would just make sure Jell-O was almost set before putting it on top. 

Enjoy!  Thanks for stopping by!    

Bacon Wrapped Stuffed Jalapenos

When Sierra, a friend from work, told me she made Bacon Wrapped Stuffed Jalapenos for dinner I was intrigued. Since I tend to make more sweets than actual meals, I thought it would be great to post her recipe here! She was sweet enough to put together the recipe and snap some pictures.

Take it away Sierra!

If you are looking for something with a little extra spice stuffed jalapenos are the way to go! They are super easy to make a great appetizer or side. For the freshest and best deals visit your farmers market. Not only are you helping your community the produce is fantastic, these jalapenos were larger than any of the ones I had found at the grocery store.

Bacon Wrapped Stuffed Jalapenos

Fresh jalapenos (buy in twos)
¼ cup white onion, minced
Shredded cheese (Sharp Cheddar and Monterey Jack are great choices but any cheese will do.)
Bacon Slices
Aluminum Foil

Begin by rinsing your jalapenos and slicing open, the long way. Use the blunt side of a spoon to scrape out all the seeds and white meat on the inside. If you like a bit of heat, slice off some white meat and leave it to the side for the filling.

Once you have hollowed out the jalapenos, take the smaller ½ of the jalapeno and chop finely. Then mince the white onion.

In a medium bowl, combine the cheese, onion, and minced jalapenos. If you like your jalapenos with a bit of a kick, add the minced white meat of the jalapeno into your filling.

Now it’s bacon time! Take the bacon slices and cut them in half, each slice will produce two mini slices.

Next, stuff the jalapenos with the filling.

Take one slice bacon and wrap the stuffed jalapenos. If the peppers are large you may need to use an extra mini slice.

Place the aluminum foil on the grill. Heat grill on low, if you have a gas grill or if using charcoal place on the side with indirect heat. These treats are generally ready in about 10-15 minutes. Serve with ranch or blue cheese dressing.

Great side dish with grilled chicken. These peppers are wonderful, and super easy to make even on a week night!

Thanks for sharing your great recipe, Sierra! :)

Cheese Garlic Biscuits and Au Gratin Potatoes

For our Easter dinner this past weekend, I pulled out my Grandma’s recipes for ideas. I love looking through her recipes; seeing her handwriting and remembering all the great meals she prepared for us. I organized them a couple years ago in a big 3 ring binder – easier to look through and will keep them safe!

The winning recipes were Cheese Garlic Biscuits and Au Gratin Potatoes – they worked perfectly with our brown sugar ham and steamed asparagus.

Both recipes are super easy and delicious. Next time we have Italian food I will definitely whip up a batch of the biscuits. I think my sister would refer to the Au Gratin Potatoes as ‘church picnic potatoes’, ya know, one of those casseroles that is always at church potlucks? It’s usually next to 7 different varieties of Jello salad? Or maybe that is just a mid-west thing, I don’t know. But I won’t complain – I’ve never been to a potluck I haven’t enjoyed! I’m off track…back to the recipes.

Cheese Garlic Biscuits

2 cups buttermilk baking mix (pancake mix)

2/3 cup milk

½ cup shredded cheddar cheese

¼ cup margarine, melted

¼ teaspoon garlic powder

Preheat over to 450 degrees. Mix baking mix, milk, and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonful onto ungreased cookie sheet. Bake for 8-10 minutes. Mix melted butter and garlic powder in small bowl. Remove biscuits from oven and while warm use basting brush to cover each with the butter garlic mixture. Best served warm!

Au Gratin Potatoes

5 – 6 medium size potatoes, boiled with jackets on (or, bag of frozen hash browns may be substituted for boiled potatoes)
2 cups shredded cheddar cheese
1 TBSP butter, melted (or less if desired)
2 cups sour cream (can add milk if mixture seems too dry)
¼ cup chopped green onions
Paprika for sprinkling

Preheat oven to 350 degrees. Combine all ingredients in large bowl. Pour into lightly greased 9 x 13 pan and sprinkle with paprika. Bake for 40 minutes, sprinkle with a little more cheese and bake an additional 5-10 minutes.

Talk to you all again soon!