The holidays can be a crazy time of year with shopping to be done, preparing for guests and getting kids ready for exams. We’ve been out late a lot during the week lately, and traveling on the weekends, so there’s not been a lot of time to fix dinner. Since it seems my family insists on eating every night, I figured I should try to do something about feeding them.
As a matter of fact, I even had most of these things in the pantry and fridge already, so this was easy.
Meatball Sandwich Casserole
Slices (about 1/4 inch thick) baguette French bread(enough to cover a casserole dish)
olive or vegetable oil to brush on bread
1-2 pounds (depends on what size dish you’re using) frozen cooked Italian-style or regular meatballs, thawed. Works best if they are smaller, bite-sized meatballs.
1 bag frozen chopped onions thawed and drained (I sauteed mine, but I’m sure it’s fine without)
NOTE: you’re supposed to use the onions and green pepper mix to make it like an authentic meatball sandwich, but no one here but me likes green peppers.
1 1/2 cups pasta sauce (I used a tomato-basil one)
1 cup shredded mozzarella cheese
Heat oven to 350°F. Brush 1 side of each bread slice with oil.
Line the bottom and side of a casserole dish with bread, oil side up and slightly overlapping slices.
Bake 5 to 10 minutes or until edges are light golden brown.
In large bowl, mix meatballs, onion (and bell pepper), and pasta sauce.
Spoon meatball mixture into crust; and bake uncovered 25 to 30 minutes or until thoroughly heated in center.
It was a hit with everyone, and it’s been just as good the next day!
Up next in my series of baked vegetable ‘fries’ is avocado fries and given my obsession with avocados I really cannot believe that it has taken me this long to get around to trying them out as fries! Like the other vegetables fries these avocado fries are super simple to make, you pretty much just need to slice up the avocados, dredge them in flour, dip them in egg and panko and then bake them until nice and golden brown and crispy and good! In total they take less than a half an hour to make so you can easily make them whenever you have a craving for fries or avocados! You might be a little surprised to learn that avocados work really well when cooked or baked and they are especially nice in these fries coated with the crispy panko bread crumbs! I served the baked avocado fries with chipotle ranch and basil ranch sauces for dipping.
Look at that amazingly green and creamy avocado hidden beneath that golden brown, crispy panko coating!
With summer here, basil is once again on the menu and it adds an amazing blast of freshness to condiments like ranch dressing or even mayonnaise.
Of course the spicy hot chipotle dipping sauce pairs fantastically well with cool and creamy avocado fries!
With Outrageously Rich Chocolate Indulgence Frosting.
AKA
The Mega. Extreme. Chocolate. Overdose. Cupcake.
Almost immediately after making the Chocolate Chip Cookie Dough Cupcakes, I got the idea for a rich, decadent massively chocolate brownie batter cupcake, and I haven’t been able to get them outta my head since! This recipe uses a favorite chocolate brownie batter, my best chocolate cake ever recipe (just ask Google) and the most insanely ridiculously rich, fudgy, indulgent chocolate frosting you’ve ever had.
To all the chocolate lovers in the house… This is for you. XOXO.
It all starts with the brownie batter – this is seriously one of my favorite chocolate batter mixes ever. It calls for fat free sweetened condensed milk. You guys love me for that, right? Right back atcha.
It only calls for 1/3 cup sweetened condensed milk though, and since I hate recipes that only call for a little bit of something in a can, leaving me wondering what the heck I’m supposed to do with the rest of it, go ahead and make this easy, no machine required homemade ice cream. You will definitely want some with these cupcakes! :)
Use your trusty 1.5 tbsp scoop to drop spoonfuls of brownie batter onto a parchment-lined baking sheet and freeze overnight.
This recipe calls for an entire cup of oil and an entire cup of sour cream. No wonder they’re good!
It also calls for 2 cups of mini chocolate chips, and if you want to help keep them from sinking to the bottom of your cupcake, mix them with a spoonful of the cake mix.
It’s tips like these that keep you coming back, I know.
Now using a large (3 tbsp) scoop, fill your cupcake liners about 2/3rds full.
Mmm, chocolate chips.
Grab your brownie batter from the freezer and press down into the cupcakes.
And when you pull them out of the oven…
You know how they say the muffin top is the best part of the muffin?
The best part of this cupcake is definitely this chewy, brownie batter top.
Think chewy brownie shell on top of an insanely gooey, soft chocolate cake.
Now these cupcakes are sho’ nuff good enough to eat just like this.
And this is coming from someone who basically only views cake as the vessel to getting frosting in her mouth.
But we’re not done here yet.
You know that rich, dark, fudgy classic chocolate frosting? The one that all chocolate frostings want to be when they grow up? The one that makes life worth living?
Here it is. This is what you’ve been looking for. Don’t be scared.
It calls for uh, quite a bit of butter. Can I promise you right now it’s worth every bite? I made four completely different types of chocolate frosting in one day – a buttercream, a sour cream, a ganache, and one that claimed to be fudgy, but wasn’t – looking for the perfect complement to these cupcakes. By the end of the day, I was so sick of chocolate, I never wanted to eat it, smell it, or get it all over my hands again. I didn’t even want to lick the bowl. It was bad. Until I tried just one more recipe. That’s all it took. I couldn’t stop eating it. By the spoonful. That’s how I knew it was perfect.
Exactly what I was looking for.
Move the frosting to a Ziploc bag, cut off the tip and pipe away!
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 teaspoon vanilla extract
16 oz milk chocolate chips
Directions:
Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tablespoon) drop batter onto a baking sheet lined with parchment paper and freeze overnight.
Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tablespoon) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.
Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :)
When mixing color always mix a small amount of color to experiment. Start with base color and then add very small amounts of secondary color. Be sure to mix enough color for the cakes to be decorated as it is difficult to match an exact color.
NO-BAKE 15 MINUTE THIN MINTS — Make your own Thin Mint cookies at home in just 15 minutes!
Okay, these fabulous chocolate mint wafer cookies might take you 20 minutes to make. Especially if you stop to eat all the unused cookie cream filling.
But the point is, these No-Bake 15 Minute Thin Mints are so very, very easy. And yes, they do taste remarkably like the Girl Scout version!
I’m almost afraid to put this in writing, because I truly do love Girl Scouts cookies and I want everyone to buy them, but (gasp!) some people in my family said they were even better than the originals.
I feel slightly less guilty saying that because it is December, so unless you had quite a stash of Thin Mints in your freezer (and a whole lot of willpower) it’s not a cookie that typically makes an appearance during the holiday season. Until now!
One very important tip when making this recipe: use candy flavoring oils (rather than extracts). Extracts may cause your chocolate to seize.
I can’t say I thought of the idea for this quick and easy version of Thin Mints, but it’s absolutely brilliant! And it really is a perfect holiday cookie.
Your friends and neighbors are going to love you. If you decide to share, that is!
Be sure to save this No-Bake 15 Minute Thin Mints recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make No Bake 15 Minute Thin Mints
One of the best ways to make pesto is in a Vitamix. It only takes a few minutes from start to finish. Let's quickly review the benefits and storage first then the recipe and some dish options will follow. At the end, I'll ask you to leave a comment with your favorite pesto dish. WOW!! This recipe has been viewed more than 17K times and pinned more than 25K times!! (As of Sep '16.)
>> If you’re interested in purchasing a Vitamix from the manufacturer, you can earn free shipping ($25Us/$35CN) on www.vitamix.com and entering this code: 06-008064 before you check out. (Plus you can request interest-free installments.) You can also call them to order (don't forget to give them the code). The warranty is awesome!! <<
Benefits: Basil is anti-inflammatory, rich in antioxidants, detoxes the liver and is an excellent source of vitamin K and a very good source of iron, calcium and vitamin A. In addition, basil is a good source of dietary fiber, manganese, magnesium, vitamin C and potassium (WHFoods). Storage: The leaves of fresh basil should look vibrant and be deep green in color. They should be free from dark spots or yellowing. Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel.
Recipe:
1/2 cup olive oil
3/4 cup parmesan cheese
3 cloves of garlic peeled
2 cups of fresh basil
3 T pine nuts (can substitute walnuts)
Salt and Pepper to taste
Place ingredients in the order above, set to variable low and quickly to 7. Use the tamper to push food into the blades and blend for one minute. Season with salt & pepper to your taste. Pour over pasta of your choice.
Some more dish ideas:
- Pesto bruschetta.
- Add it to grilled chicken or roasted salmon and top with sundried tomatoes.
- Pesto and veggie stuffed pitas or pizza. Use in place of or in addition to hummus instead of mayo or tomato sauce.
- Toss pesto with steamed green beans or asparagus with the juice of 1/2 lemon.
- Pesto potato mash. Boil 3 pounds peeled russet potatoes until tender. Mash with 1 cup milk, 1/2 cup grated parmesan, 1/4 cup olive oil and 3 tablespoons pesto. - Recipe, Food Network
Leave a comment: What dish would you add this basil pesto to?
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Thank you very much for your generosity in helping to offset the costs of website upkeep, so that I can keep sharing wellness resources with my community and beyond.
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Winter season is a period of a year when hot soup that is full with vegetables can do miracles for you and your health. First of all, this kin of soup will warm you up and second, it’ll give you vitamins your body needs and will boost your immune system immediately. So, why don’t make some delicious, flavorful and vitamin-packed veggie soup or stew which will make you feel better during these cold and freezing days?! We’ve gathered 10 satisfying recipes for winter soups that are based on vegetables.
Pick one of these ideas and make it a reality for your next lunch! Everyone will be surprised by a great change you’ve made!
If there were ever a day when food was more important than the big event, it’s the Super Bowl. Am I wrong? Families and friends around the country gather in someone’s basement to drink beer, watch the commercials, eat tasty finger foods and maybe catch a little football. I love football as much as the next girl but I feel like the big day ends up being more about the noshing and funny adverts than the actual game.
When I think of game day food it involves lots and lots of napkins. Football noshes are meant to be messy. Totally slightly indulgent and with out a lot of fuss. Like bar food only without the fryer and in my living room.
These turkey burger sliders look like way more work than they are. The beauty of these is that they can be made ahead. In fact, they are better if you make them ahead.
I’ve made variations of these the last three Super Bowls. It’s been my signature app that I bring to wherever we are watching the game. These might be my favorite. I think using turkey in place of the traditional ground chuck for the burger makes them feel slightly less naughty when you’re eating two or three. Which is not totally the case since they’re smothered in sharp white cheddar and wrapped in puff pastry but whatever, right? It’s the Super Bowl, live a little!
I made a simple avocado aioli by putting 1/4 cup mayo, 1 small avocado, 1 garlic clove, about 1/2 lime, juiced, and a little salt in a blender and pulsing to combine. If that’s not your thing, good ol’ ketchup and mustard will be more than fine to serve alongside.
What are you serving this Super Bowl sunday? Do you have a favorite football snack?
Puff Pastry wrapped Turkey Burger Sliders
Ingredients:
1 tablespoon olive oil
1/8 cup finely diced celery
1/2- fuji apple finely diced
2 scallions, finely diced
1 clove garlic, minced
1 lb ground turkey breast
2 tablespoons mango chutney
1-2 teaspoons sriracha sauce
3 tablespoons minced fresh cilantro
1 teaspoon salt
1/2 teaspoon ground black pepper
4 oz sharp white cheddar cheese sliced about 1/8-inch thick
12 oz puff pastry (1 & 1/2 sheets of standard pepperidge farm package)
1 egg white mixed with 1 tablespoon water
Directions:
Preheat the oven to 400F degrees. Over medium heat, sauté the scallions, celery, apples and garlic in the olive oil until tender, about 5 minutes. Let cool. Place the ground turkey in a large mixing bowl. Add sautéed items, mango chutney, sriracha sauce, cilantro, salt and pepper, mixing lightly. Shape into 10-slider sized burgers. Heat a large non-stick frying pan over medium high heat. Lightly coat the pan with cooking spray. Sear the burgers 3-4 minutes each side, taking care not to cook the whole way through. Remove sliders from pan and put on a plate to cool while you prepare the puff pastry. On a lightly floured surface, unfold the pastry and roll out. Cut the pastry into 10 equal squares. Place 1 patty on each strip and top with cheese. Fold the pastry up around the burgers and pinch the edges together to seal, molding to fit around the patties. Brush the tops of the pastries with the egg mixture. Place the mini burgers on a baking sheet lined with parchment. Bake for 12 to 15 minutes or until puffed and golden. Let stand for 5 minutes before serving.
These have a rich, creamy garlic chicken mixture inside a croissant and then they are baked to form yummy puffs. A big crowd pleaser and great for gatherings!
Preheat oven to 375 F. Mix cream cheese, garlic and chicken in a medium sized bowl until well blended.
Unroll crescent rolls and cut each triangle into 2 triangles. (When you unroll the crescent rolls, 2 triangles are attached, making a big square. You can just cut from there, following the perforation for one cut, and make another cut from the other corners, giving you 4 little triangles.)
Place 1 teaspoon of chicken mixture in the center of each triangle and fold the corners in over the creamy mixture.
Place on a cookie sheet and bake at 375 F for 12-14 minutes. Mine were actually ready in about 11 minutes, so watch how your oven cooks.
I used 2 cookie sheets at a time, and had to bake 3 batches to get all of mine baked (so allow for that time if you’re making a lot).
Notes:
For cooked chicken, I buy those big bags of frozen chicken tenderloins. I just threw 6 of them on a cookie sheet and baked them for about 25 minutes.
Skipped the canned cream corn this year and make it from scratch right in the crockpot – it’s so rich and creamy and unbelievably easy to make with just 5 ingredients!
Sorry guys but I hope you’re not getting sick of all the heavy, comfort food I’ve been posting lately. I promise, once the new year hits, it’ll be quinoa/salad galore on Damn Delicious. But until then, it’s time to bring on the fat pants for the holidays, starting with the ultimate creamed corn that can easily be made right in the slow cooker!
Now I don’t know about you guys but I am a huge sucker for creamed corn. And even though it’s classified as a side dish, I could easily guzzle this into a main dish. Seriously, once I made this, I threw some rib-eye on the grill for dinner but I could honestly say that I had more corn than steak. Really though, can you judge me?
With just 5 ingredients – corn, cream cheese, milk, butter and sugar (pepper for seasoning of course) – you won’t believe how easily this comes together in the slow cooker. Simply drop everything in the crockpot, cover, stir and that’s it! Now how easy was that? And it’s unbelievably rich, creamy and perfectly sweet to complement the main dish. But then again, if you’re like me, you’ll just skip over the main dish and stick to the creamed corn.
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Hey everyone, I’m Kelly and I blog over at The Lily Pad Cottage about all things creative. When I’m not busy with my two kiddos I love to share DIY projects, home decor and recipes. I’m so excited Courtney asked me to be a part of her fun series – Sweet C’s Summer Sippers. Today I’m sharing my favorite go to summer entertaining drink – my Best Ever Rum Punch Recipe.
We live on a lake up in Michigan and spend most of our summer entertaining friends, boating and splashing in the water. It is always nice to have a quick and easy drink recipe that serves a crowd and is refreshing on a hot summer day. This one is always a hit with our friends!
Be prepared to feel like you are on a tropical island when you drink this – I’ll admit, I even make this every once in a while in the dead of winter when I just can’t stand the snow any longer and need a mini-vacation!
Print
I just love the pretty pink color! Especially with the pop of teal from these gorgeous napkins. I picked them up at Cost Plus World Market along with the cute umbrellas. I found the stemless plastic wine glasses there too, perfect for our backyard or on the boat where glass is a no no.
If you aren’t a drinker this is also delicious without the rum – it’s the perfect non-alcoholic punch for a baby or bridal shower with the pretty pink color.
I hope you give this easy Rum Punch recipe a try at your next backyard BBQ. Thanks so much Courtney for having me over today, stop by and see me sometime at The Lily Pad Cottage – we can hang out on the lake and have a cocktail! You can also find me on Facebook, Pinterest and Instagram.
For more summer drink ideas, be sure to follow my Summer Sippers board, and World Market’s Cheers! board.
In an effort to make this giveaway as easy and simple as possible, all you need to do is click the four profiles below to “follow” myself, my fabulous co-hosts, and World Market. Then use the rafflecopter widget to leave your username (so it can help me pick and contact a winner). That’s it!
Winning entries will be verified, so please be sure to follow us all. Be sure to check your spam folder and email after the giveaway ends- winners have 48 hours after I email to claim their prize before a new winner is chosen.
It's no secret that I prefer dark meat chicken...but I've been trying to win over my chicken breast-loving husband and kids. After last night's dinner, I think I may have finally brought them over to the dark side. I served the easiest and most flavorful chicken drumsticks I have ever made (thanks to a quick Internet search that produced this simple recipe)...and served them with a pretty simple spinach souffle.
My 4 year old daughter proceeded to eat every bite on her plate, ask for seconds (and thirds), and proclaimed that it was her favorite meal ever! I can't get a better recipe review than that!
Ingredients
6 chicken drumsticks (I left the skins on)
olive oil
paprika
garlic powder
salt (I used sea salt)
fresh ground pepper
1. Preheat oven to 375 degrees.
2. Place drumsticks in a 9x13 baking dish, and rub the drumsticks with enough olive oil to lightly coat them on all sides. Sprinkle the drumsticks with paprika, garlic powder, salt and pepper.
3. Bake drumsticks at 375 degrees for 22 minutes.
4. Flip the drumsticks, sprinkle them again with paprika, garlic powder, salt and pepper, and bake at 375 degrees for an additional 23 minutes (so they are in the oven for 45 minutes total) until the skin is golden brown and the juices run clear.
The drumsticks are literally that easy. I just eyeballed the amount of spices to use...just a light sprinkle of each is enough. You'll just want to make sure that each drumstick gets a sprinkle of each spice. I left the skins on because they brown beautifully and add extra flavor to the chicken. My little girl was so excited to pick up her drumstick and chow down!
crispy on the outside and juicy on the inside
Yum!
I couldn't stop taking pictures...the chicken just looked so beautiful! And believe me, it tasted even better than it looked!
I served the chicken legs with spinach souffle (and apple slices for the kids), but you could also slice russet potatoes into wedges and add them to the baking dish at the beginning for a one dish meal. Just coat the baking dish with cooking spray or olive oil (and you can line your baking dish with foil for easier clean up) and make sure to stir/flip the potato wedges when you flip the drumsticks halfway through the baking time.
drumsticks and potato wedges
These drumsticks are a perfect weeknight meal that can be ready in 45 minutes...but you could also double the recipe to feed a crowd!
