Taking two desserts and mixing and mashing them together is one of our favorite trends. Things like pie shakes, cookie stuffed cookies, and pie-filled cupcakes deliver a whole new kind of delicious. It´s a 1+1=3 kind of thing. Recipe: Pumpkin Pie Cookies Pie, meet cookie. Cookie, say hello to pie. When two all-time favorites come together, you get Pumpkin Pie Cookies, the star at your next holiday cookie exchange.
Trend: Boozy Baking
From booze cakes to cocktail pies, bakers everywhere are bringing the bar into the kitchen. A titch of tequila or a skosh of scotch whiskey adds a serious shot of fun and flavor for the over 21 crowd. We´re loving these boozy baked goods! Recipe: Boozy Bourbon Chocolate Cupcakes Taste for yourself what the buzz is all about! A bit of bourbon, a hit of coffee liqueur and some vanilla vodka-spiked frosting make these sophisticated chocolate cupcakes the ultimate “holiday helpers.”
Trend: Color. Flavor. Fun.
Traditional baked goods are being transformed with bright colors and playful flavors. With a little creativity and imagination, no one can resist this happy, fun food! Recipe: Cake Batter Cookie Stackers Take sugar cookies to a whole new level of delicious! Kids and adults will love these cake batter flavored cookies with colorful frosting, and lots of sprinkles! Stack `em up and watch `em go.
Trend: From Cave to Kitchen
Forget the man cave. Today guys are in the kitchen making (or at least appreciating) really good food. Big food. Really good, big food that´s stacked and stuffed with the flavors they can´t resist. Recipe: Mantastic Fried Chicken `n´ Waffle Sandwich Here´s a new take on chicken `n´ waffles – made better with beer, bacon, and bourbon. It´s the ultimate manly man meal.
Trend: Skinny Cocktails
Here´s the skinny! Drinking high-calorie cocktails is so last year. The modern mixologist is shaking things up with light & flavorful cocktails. Recipe: Skinny Clementine Martini Add some clever sparkle to your next party. Enjoy these natural, light martinis made with fresh juice, high-quality liquor, and a splash of club soda. Lower calorie cocktails never tasted, or looked, so sweet. Cheers!
Trend: Better Than Bought
From canning to candy making, there´s a renewed interest in handcrafted foods. This season, homemade food gifts are just the right thing to show your care and creativity. Recipe: Cajeta Caramel Fudge Create the perfect combination of flavor and crunch with this homemade candy. Rich chocolate fudge layered with cajeta caramel, cashews and a sprinkle of sea salt-a recipe to impress.
Trend: Veggie Love
Once just tolerated, vegetables are now celebrated. Omnivores and herbivores alike have discovered that veggies offer variety and great taste, and are feeling the love. Recipe: Sweet Potato Hummus Hummus with fresh sweet potato packs even more plant power. Add a delicious blend of smoked paprika, coriander, and cumin to make this flavorful dip.
Trend: Shareworthy & Allergen-Friendly
Allergen-friendly foods may be free from things like nuts, dairy and eggs, but shouldn´t be free from flavor. Thankfully, we´re seeing new foods and recipes that can be enjoyed by everyone – whether you´re allergy-sensitive or not. Recipe: Gluten-Free Pumpkin Bread Gather everyone around the table to enjoy this moist and delicious pumpkin bread. Made with no nuts, no dairy, no eggs, and no gluten – no kidding!
Trend: D-I-Y for D-O-G
Man´s best friend deserves man´s best effort. That´s why making your own dog food is one of the latest canine crazes! This year, homemade dog treats are at the top of fido´s list. Recipe: Dog Bark This treat will make your dog sit up and beg for more. Make the bark by melting carob chips and peanut butter then top with your dog´s favorite ingredients – bacon and cheese. Bow WOW!
Trend: Food Craft
The kitchen is the new craft room. With food as their medium, clever cooks are making amazing edible food crafts that are as good to look at as they are to eat. Recipe: Chocolate Coal Lumps Naughty or nice, everyone will love these easy cho-coal-late treats. Cocoa Puffs® cereal dipped in melted chocolate and marshmallows create these tasty stocking stuffers.
I saw this recipe for marinated cauliflower from Tara at Feels Like Home and I knew I wanted to fix it! I love anything with vinegar, this seems to be a new development of my palette that I am thoroughly enjoying! Her recipe calls for red wine vinaigrette salad dressing and all I had on hand was red wine vinegar. I thought, eh…it’s all the same.
All cut up and ready to go!
Wishing I had tried vinaigrette instead!
Fresh Cauliflower with red wine vinegar.
Pink pickled cauliflower! YUM!
It was VERY tart! I liked it, the boys? Not so much. I really think it would taste so much better had I used the vinaigrette like it called for, but I just didn’t have any! Maybe adding a bit of sugar would have dialed down the tart a bit. I’ll give it a go another time. Have you made anything like this?
My friend Jaime brought me a plate full of these amazing homemade Pop Tarts! I’ve read about these and really wanted to try them, but I never seem to find the time. That, and the fact that I hate to cook doesn’t help either. Buying prepared foods and packaged cereals is easy, but not nearly as tasty! She outdid herself! These were amazing! We had some with a fruit filling inside and some with a cinnamon filling. I liked those the best! They were soooo yummy! I really need to get my butt in gear and get these cooking! She said you can even make the dough ahead of time and freeze it! That sounds like my kind of convenient!
My boys absolutely loved them too! Just watch and see!
Have you ever made homemade pop tarts? How did they turn out? Jaime said that the square version of this recipe didn’t turn out as well as the round ones. Hopefully some empty weekend soon I’ll be able to attempt these all by myself. If that doesn’t work, Jaime, will you make some more? Thanks!
Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla. Mix to combine. Serve immediately in bowls.
Sorry I didn’t take pictures of the process, the boys were soooo excited to try it that I wasn’t able to pick up the camera. The condensed milk gives the ice cream a french vanilla color, kinda creamy beige. It ends up with the consistency of cookie dough meets play dough. Good stuff. The condensed milk makes the snow kinda melt as it’s poured on, just keep stirring. This is all we had left after I made 4 bowls. It was just enough for 3 cereal sized bowls and one small one for Cutler.
Camden just had to put Whip Cream on top!
Cutler closes his eyes every time I say “Say Cheese!” He’s funny like that.
Cohen used some Hershey’s Caramel Syrup on top. Did you know they make caramel syrup in a squeeze bottle just like chocolate syrup? Well I didn’t! That is until the Cub Scout Ice Cream Social. I’ve been schooled ya’ll! Life will never be the same.
It was SOOOO good! Best snow ice cream evah! It even rivals the store bought brand.
For real! I ain’t playin’!
A big thanks to Miss Paula Dean for another amazing recipe!
I actually woke up early enough the other day to fix this for the boys. They were so excited to hear that we were having cookies for breakfast! They had no idea that they were full of peanut butter, flour, cheerios, and oats! You can make it a bit more nutritious by using low fat butter, wheat cheerios, wheat flour, whole grain oats and reduced fat peanut butter. I added this recipe to Food.com in case you wanted the nutrition break down. These were so yummy!
What do you serve your family for breakfast that might be outside of the traditional?
I’ve been looking for new recipes for Tuna other than the traditional Tuna Noodle Casserole when I came across Tuna Melt Pie in a magazine. I thought it would be perfect! Here’s the scoop:
1 T extra-virgin olive oil
1 Large onion, finely chopped
6 oz mushrooms, chopped
4 5-oz cans of tuna, drained
2 T mayonnaise
6 oz cheddar cheese, shredded (about 1 1/2 cups)
3/4 cup milk
3 eggs, lightly beaten
1/4 cup flour
2 T butter, melted
1. Preheat the oven to 450 degrees. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until they’ve released and absorbed most of their juices, about 5 minutes. 2. In a large bowl, combine the tuna and mayonnaise, breaking up the tuna. Stir in the onion mushroom mixture, then stir in two-thirds of the cheese. 3. In a small bowl, whisk together the milk, eggs, flour and butter; stir into the tuna mixture. Transfer to a 10″ deep-dish pie pan and bake until browned, about 35 minutes. Top with the remaining cheese and broil until the cheese has melted.
Freeze Tip: Wrap the baked pie in foil and freeze. To serve, thaw in the refrigerator, then bake in a 350 degree oven for 10 minutes or until warmed through.
Changes: 1. I would add a layer of sliced tomatoes to the top of the pie, then cover with remaining cheese. 2. Also, if you cover it with a lid to hold in the heat it will melt the cheese without needing to broil it.
Monday night we had Thai Peanut Chicken it tasted much better than it looked. Lou cooked fried rice to go with it. YUM!
Tuesday I had made lasagna and I followed the directions that were on the back of the box of no-boil noodles. I had a La Leche meeting that night and I didn’t have time to allow the dish to finish cooking. So I left it in the oven but shut the oven off before I left home. When Lou arrived home he didn’t smell anything so he picked the boys up from my meeting and stopped off for a pizza on the way home.
So Wednesday night we had the lasagna. It was really good!
Tonight I have reinvented the roasted vegetable gratin from the other night. I added some cheese, roasted red peppers, ranch dressing, french fried onions and some italian bread crumbs. I cooked it in the skillet for a while, then threw it in the crockpot to finish up. I hope it tastes better than it did the other night! Keep your fingers crossed!
So last night I ended up cooking the Chicken Florentine. It was great! It was full of spinach, artichoke hearts, chicken, cheese and spices. It was so tasty! (We had terrible drama last night too. Click here to read about it). We even had it again today for lunch.
Tonight we had Taco Night Pasta. It was a nice change. It was pasta, enchilada sauce, diced tomatoes, great northern beans, kidney beans, cheddar cheese and some spices. Even Camden ate it! However, he was eating in his room which was not well lit. I don’t think he would have eaten it if he knew it had beans in it, but he’ll never know!
Day 4: Monday we had Eggplant Zucchini Bake and it was AWESOME! Meatless of course, for meatless Monday. The ritz cracker topping was just the exact crunch it needed.
Day 5: Tuesday we had Tilapia Veracruz. There are some recipes out there but the simplist way to prepare this is tilapia on the broiler with olive oil, salt and pepper. Then top with Mango Peach Salsa and chopped up Avocado. It was delish! We had it with rice and steamed broccoli.
Day 6: Tonight was supposed to be Chicken Florentine, but we had McDonald’s instead. The boys really wanted the Alvin and the Chipmunk toy from the kids meal, so we ate fast food. I know…we’re bad. Tomorrow we’ll have the Chicken Florentine, I’ll just move everything over one day, which works out perfect because it turns out I didn’t pick anything for the 31st. Works for me!