dairy-free corn chowder

Creamy, rich, bacon-y, comforting...  delicious corn chowder, with no dairy in it!!

I am not eating dairy right now.  Hopefully just for one month, but maybe for the duration of Sweet Girl's nursing time...  we'll see.

Anyways, I have been craving all things dairy, of course, and I was so excited when my sweet friend Amy shared her dairy-free corn chowder recipe with me!  (Which, I believe, is a variation of her just-as-sweet mom, Dawn's, regular corn chowder.)

I was nervous, to say the least, but I trust Amy and I knew she would not steer me wrong.  (And she didn't!  This was delicious and SO rich and creamy tasting!) 

I changed things up a bit, of course, but the credit still fully goes to Amy, since I would have never tried making a dairy-free chowder without her help!

Thanks Amy!

Dairy-Free Corn Chowder Recipe
serves 4-8

Ingredients:
1 pound bacon, diced
1 large onion, chopped
2-4 stalks celery, chopped
2 cloves garlic, minced
4 baked potatoes, peeled & diced
3 cups unsweetened almond milk
3 cups chicken stock
2 cans cream-style corn
2 cups frozen or fresh corn
salt & pepper, to taste
1-2 teaspoons chipotle or cayenne pepper, to taste
2 tablespoons cornstarch
2-3 tablespoons masa harina (corn flour), optional
1-2 green onions, sliced, optional

Directions:
In a large dutch oven, fry the bacon over medium heat, stirring often, until nice and golden.  Remove the bacon with a slotted spoon and set aside.

Pour off all but 2 tablespoons of the bacon grease, turn the heat up a little higher and then dump in the onions and celery, sautéing until soft.  Stir in the garlic for a few seconds, and then stir in the potatoes and let them brown for 5 minutes or so.

Dump in the rest of the ingredients, including the reserved bacon, and stir well to combine.  Heat to just a light boil and then reduce the heat to low, cover, and simmer for 30 minutes or longer.

A few minutes before serving, mix the cornstarch with a few tablespoons of cold water.  Slowly drizzle this mixture into the soup, while stirring constantly, and then continue to simmer for a few minutes until the soup has thickened to your liking.  (Stir in the masa harina now too, if you are using it!)

Serve with a bit of extra bacon and green onions for garnish, if you'd like!

hearty beef & bean soup... on the stovetop or in the slow cooker!

Tender, melt-in-your mouth chunks of beef, with a flavor-packed broth and a bunch of beans, veggies and potatoes.  This is a perfect hearty fall soup for these chilly evenings that are approaching!

I think I could eat soup every day and not get tired of it.  Soup is definitely near the top of my list of all-time favorite foods...  but oddly enough I always forget how much I love it until I am eating it.

I'm actually pretty sure I've never met a soup I didn't like.  Obviously some are more loved than others, but I love soup in every form.  Thin, thick, creamy, brothy, meaty, light...  There are just so many amazing options, it never gets old for me.

This soup started out as a clean-out-the-fridge dinner, but as ingredients got thrown into the pot I realized how tasty it was getting.  By dinner time, I knew I had to share this with you and will definitely be making it again!

I absolutely love the beef in here.  Tender, juicy and packed full of flavor...  so comforting and satisfying!

Hearty Beef & Bean Soup Recipe

Ingredients:
2 pounds beef stew meat, trimmed into bite-size pieces
2 tablespoons bacon fat or olive oil
1 large onion, chopped
2 large carrots, chopped
2 long celery stalks, chopped
2 cloves garlic, minced
1 large baking potato, raw or leftover baked, chopped
3 cans beans, rinsed (I used 2 black & 1 garbanzo!)
4 cups beef or chicken stock
4 cups water
1 tablespoon worcestershire sauce
1 bay leaf
1 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
salt & pepper, to taste

Directions:
In a large stockpot or dutch oven, heat the bacon fat (if you don't have any, olive oil will work) over medium-high heat.  Sauté the onion, carrots and celery until soft and slightly browned.  Stir in the garlic and sauté for a minute or two until very fragrant.

Push the veggies all to the sides and dump the meat into the center to brown a little before adding in the rest of the ingredients.

Bring everything to a boil, then cover and reduce the heat to low.  Simmer for as long as possible for best results, but at least 6 hours if you are using regular stew meat.

This is a soup that tastes better the longer it simmers.  You could even start it one night and reheat it the next for amazing results!

OR brown all the veggies and meat and then dump it and everything else into the slow cooker on low for 8-12 hours for an almost hands-free meal.  Yum!

pumpkin spice caramel pecan rolls

Rich, decadent, gooey caramel pecan rolls, laced with an cozy hint of pumpkin and spice...  these are easy, delicious and a perfect treat for fall!

Fall is in the air, even though it has been in the 70s here this week, and I am so so ready for it.

I just adore the fresh, clean change in the air.  School starts again, routine is put back into place, home is welcoming and cozy, coffee is sipped, candles are burned, treats are baked...

This particular treat is one more hit for my pumpkin obsession...  these were actually inspired by my favorite fall treat, Pumpkin Spice Lattes.

I got this original caramel roll recipe from my sweet friend, Amy, and it has been a staple in our house ever since.  I can't even begin to count how many times I have made these!

I especially love that I can make these the night before and let them rise in the fridge to bake off fresh in the morning.

Whenever we have company, it's one of my favorite ways to spoil them - without killing myself in the process!

Pumpkin Spice Caramel Pecan Rolls Recipe

Ingredients:
2 cups chopped pecans
2 loaves frozen bread dough (rhodes brand works well), mostly thawed
1 1/4 cups butter
1 large package vanilla pudding mix (cook, not instant!)
1 regular package butterscotch pudding mix (cook, not instant!)
1 cup firmly packed brown sugar
1/2 cup pumpkin purée
1 tablespoon pumpkin pie spice
2 tablespoons heavy cream

Directions:
Grease a 9x13" or larger baking dish with lots of butter. Sprinkle the chopped pecans into the bottom of the dish. Cut the thawed bread dough into small chunks (scissors work really well for this!) and spread out on top of the pecans, filling the pan evenly.

In a medium saucepan, melt together the butter and the pudding mixes, brown sugar, pumpkin, spices and cream until smooth. Pour the caramel mixture over the dough in the baking dish.

Cover with plastic wrap and place in the fridge overnight.

In the morning, remove the pan from the fridge to warm up to room temperature and raise a bit more while you preheat the oven to 350ºF.

Place the rolls into the oven and bake for 35-45 minutes, until a piece taken out of the center (or just a peek if you don't want to mess with the prettiness!) is cooked through and no longer doughy.

If you'd like, place a large platter over the top of the baking dish and gently flip the caramel rolls out onto the platter so the caramel sauce and pecans can pour all over the buns.

roasted cauliflower and chicken mac & cheese

I guess you could just call this a casserole, but it is full of noodles and a creamy, rich cheese sauce, so in my book it's a mac & cheese!

The roasted cauliflower & chicken add a ton of healthy flavor to this dish, and the noodles and gooey cheese sauce give you the satisfying comfort-food we all crave.

This was one of the best meals I have made in a long time (and not just because I haven't been cooking lately!)...  I think I ate half the pan myself!

If you don't have or don't care for curry, leave it & the lemon juice out.  It will still taste great, I promise.

My favorite part of this dinner:  Letting my toddlers steal 'bites' of my dinner - that they thought was just a big bowl of mac & cheese - and enjoying the fact that they were actually eating cauliflower and chicken!

Roasted Cauliflower and Chicken Mac & Cheese Recipe
inspired by Go Bold With Butter

Ingredients:
8oz penne pasta
2 cups cooked, diced chicken (cheater-chicken, leftovers, boiled, etc.)
4 cups cauliflower florets (about one medium head)
1 garlic clove, minced
1 tablespoon melted butter, coconut oil, or olive oil
salt & pepper
3 tablespoons butter
1/2 large onion, chopped
3 tablespoons flour
2 cups chicken stock
1 cup whole milk (or 1/2 cup lowfat milk + 1/2 cup heavy cream)
salt & pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon nutmeg
1/2 teaspoon curry powder, optional
juice of one lemon, optional
2 cups shredded cheese (I like a combination of cheddar and monterey jack)
1/2 cup shredded cheese

Directions:
Preheat the oven to 400ºF.  Butter a 9x13" baking dish and set aside.

Toss the cauliflower florets with 1 tablespoon melted butter or oil, salt & pepper to taste.  Spread evenly onto a rimmed baking sheet and roast in the oven for 15-20 minutes, until tender and starting to turn golden.

Cook the noodles according to package directions and set aside.

Meanwhile, in a large saucepan, melt the butter over medium-high heat.  Sauté the onion until soft, about 5-10 minutes.  Sprinkle the flour evenly over the top and then cook, stirring continuously, until lightly golden brown.

Whisk in the stock & milk, a little bit at a time, until smooth and combined.  Stir in the seasonings & lemon juice and simmer, stirring occasionally, until slightly thickened.

Once the mixture is thick enough to coat the back of a spoon, turn off the heat and stir in the cheese until melted and smooth.

Toss in the cooked noodles, chicken and roasted cauliflower to combine.  Taste for seasoning, adjust as desired, and dump into the greased baking dish.  Sprinkle the remaining 1/2 cup cheese evenly on top.

(*If you are going to freezer-meal this dish, stop here - cover well with foil and plastic wrap and then freeze.  When ready to use it, thaw slightly and add an additional 15-20 minutes to the baking time!)

Reduce the oven temperature to 375ºF and bake the dish for 35-45 minutes or so, until golden and bubbly.

copycat Starbucks pumpkin spice sauce

I'm sure you have gathered lately that I have a bit of a pumpkin obsession.  I just can't get enough, once the weather starts to turn and fall is in the air.

Fall makes me so happy.

I love summer, for a minute, but it doesn't take long for it to get old.  I much prefer a cool, sunny fall day...  with the fresh smell of leaves and the breeze of change in the air.

I love sweaters, boots, scarves...  schedules, routines and activities.  Everything that is fall.

One of my favorite little fall indulgences are Starbucks' pumpkin spice lattes and chais.  So festive, fallish, and delicious...  I could drink them every day if my wallet could afford it!

Of course every day is just too much, but I finally nailed down a recipe that is as close to Starbucks' as possible.  Now I get my fix whenever I want it, and without the guilt.

My favorite way to use this sauce is to put 1-2 tablespoons into a mug, fill it up with hot coffee and top with a splash of heavy cream.  Autumn in a cup.  Try it!

What's your favorite fall treat?

Copycat Starbucks Pumpkin Spice Sauce Recipe

Ingredients:
1 cup sugar
1 cup water
1 tablespoon pumpkin pie spice
1/4 cup pumpkin

Directions:
In a small saucepan, heat the sugar and water over medium heat until clear and the sugar is dissolved.  Stir in the remaining ingredients and simmer for 10-15 minutes, until the sauce has thickened and reduced a bit.

Pour into a jar and let cool to room temperature before storing in the fridge.  The sauce is thick when cold.  It will melt just fine into your hot coffee!

This makes about 1 cup of sauce...  servings vary depending on how sweet you like your drinks.

extra fudgy dark chocolate chip cookies

Fudgy, rich, soft and chewy dark chocolate chip cookies, with a touch of heat and a secret ingredient...  perfect with an ice cold glass of milk!

Instant pudding mix.  That's the secret ingredient!

I'm not normally a 'mix' girl, but I have been seeing a few 'pudding mix' cookies around lately and I just had to see what all the hype was about.

I just so happened to have a random box of chocolate fudge instant pudding sitting in my cupboard (that I don't even remember buying!), and this seemed like the perfect use for it.

I must say, I was pleasantly surprised and impressed with these cookies.  They are very soft, chewy, and packed full of flavor.  I can't wait to experiment making cookies with some funkier flavors of pudding mixes!

Please don't be afraid of the cayenne and cinnamon if you've never had spiced chocolate.  It's just a tiny hint in the cookies, but it makes a world of difference.  And your kids won't even notice...  if you're even gonna share with them, that is!

Extra Fudgy Dark Chocolate Chip Cookies Recipe
inspired by two peas & their pod
makes about 7 dozen (depending on how much dough you eat!)

Ingredients:
2 1/2 cups flour
1/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 (3.4 oz) package chocolate fudge instant pudding mix
2 large eggs
1 teaspoon pure vanilla extract
2 cups chocolate chips

Directions:
Preheat the oven to 350ºF.  In a medium bowl, whisk together the first 6 (dry) ingredients;  set aside.

In a large mixer bowl, cream together the butter and sugar until light and fluffy.  Beat in the pudding mix, eggs and vanilla until smooth.

Mix in the dry ingredients until just well combined and then stir in the chocolate chips.  Drop with a small scoop onto parchment-lined baking sheets and bake for 10 minutes, until the cookies are just set and no longer shiny looking.

Let the cookies cool on the baking sheet for a few minutes, and then transfer to cooling racks to cool completely before storing in tupperware in the freezer.

pumpkin crisp

The simplicity and buttery rich crumble topping of a fall crisp, the perfection of a creamy pumpkin pie, all thrown together in a few minutes and so so good!

I have been craving fall lately like you would not believe.

Pumpkin pie, hot, creamy lattes, fall leaves, scarves, sweaters, boots, endless mugs of peppermint hot chocolate and hot buttered rums!

I could go on and on...  and on...  and on and on...

I really do love fall!

I think I love it so much because it's the gateway to the holidays which are my absolute favorite.  I love spending time with family and focusing on the things that matter most.

I also love getting back into the routine of school, mom's groups, outings, bible studies and just plain fall-regularity.

Maybe it's the weather (or lack of it, rather) that's got me pining for fall so early this year, but whatever the reason I've decided to not fight it and just go with the flow.

Hence the pumpkin crisp baking in August.  :o)  In my defense, I am in the chilly northwest and it is cool and drizzling outside.  Perfect pumpkin-dessert weather with a big cup (or 5!) or strong, hot coffee!

I may, or may not, have had this for breakfast this morning.  Don't you wish you were here to know for sure (and eat some with me!)?

Are you welcoming fall?  Or dreading the loss of summer?

(Oh, and by the way...  this is pretty much the perfect holiday gathering dessert!  It makes a very full 9x13" pan that would easily serve 12-18 people, depending on serving size.  And it is a make-ahead dish because it tastes best cold!  Win-win!)

Pumpkin Crisp Recipe
serves 12+

Ingredients:
for the filling:
4 large eggs
1 (29oz.) can pumpkin purée
1 1/2 cups sugar
1 tablespoon pumpkin pie spice
2 (12oz each) cans evaporated milk
for the topping:
3/4 cup flour
1 cup firmly packed brown sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup old-fashioned rolled oats
1/2 cup butter, melted

Directions:
Preheat the oven to 425ºF.  Grease a 9x13" pan and set aside.

In a large bowl, beat the eggs until blended.  Whisk in the pumpkin, sugar and spices until smooth.  Pour in the evaporated milk and stir gently until combined.  Pour this filling into the greased pan and bake for 15 minutes.

While the filling is baking, stir together the topping ingredients until moistened and well combined.

When the 15 minutes is up, open the oven, lower the temperature to 350ºF, and sprinkle the crumble topping evenly over the hot filling.  Close the door and bake for 60-70 minutes, until a toothpick inserted near the center comes out clean and the topping is golden.

Let cool to room temperature and then place in the fridge to chill for a few hours or overnight.  Serve with lots of fresh sweetened whipped cream and of course some hot, black coffee to wash it all down with!

homemade pico de gallo salsa (aka Andrew salsa!)

Adding to the list of Things Andrew Makes Better Than Me is this salsa.

It's not that I couldn't make this as well as him if I wanted to, it's just that I'm generally too lazy.

As in, when I make salsa, all these ingredients go straight into the food processor to get chopped up quickly and easily.

But no, it doesn't taste quite as good as this way.  Still good, but not the perfection that Andrew's salsa is.  :o)

I know this seems like quite a large batch, but trust me...  it won't go to waste!

And now I'm curious:  Do you prefer your salsa chunky like this (pico de gallo style) or more blended up?

Homemade Pico De Gallo Salsa (aka Andrew Salsa!) Recipe

Ingredients:
12 roma tomatoes
1/2 large red onion, finely chopped
1 bunch green onions, whites and light greens chopped
3-4 cloves garlic, finely chopped
2 large limes, juiced
2-3 jalapeños, finely chopped - with or without seeds, to taste
fresh cilantro, chopped
salt & pepper, to taste (we use about 1/2-1 tablespoon salt + 1 teaspoon pepper)

Directions:
Cut the tomatoes in half and gently scoop out the seeds and juice and discard;  Dice the rest.

In a large bowl, gently stir together the diced tomatoes and the rest of the ingredients.  Taste for spice and seasoning, adjust where necessary, and enjoy with chips!

This salsa keeps well for a day or two...  and actually tastes best on the second day, so feel free to make it ahead!

a few of my favorite things...

I was looking through some past recipes yesterday and I realized I definitely have some favorites when it comes to food that I share here and with friends.

Specifically mac & cheese, fruit crisps/crumbles, and brownies!

I have several variations of these in my recipe book, I never get tired of them, and I'm always excited to try new variations!

I decided to do a count for fun, and I have 9 Mac & Cheese recipes...

          pasta dogs with cheese sauce
          spicy baked mac & cheese
          baked buffalo chicken mac & cheese
          super-creamy stove top mac & cheese
          3-cheese baked mac & cheese
          baked quinoa 'mac & cheese'
          creamy stove top mac & cheese for two
          baked butternut squash and bacon mac & cheese
          & almost Beecher's famous mac & cheese!

9 fruit crisp/crumble recipes...

          raspberry rhubarb crumble
          rhubarb crumble & make-ahead crumble topping mix
          berry peach crisp
          cardamom peach blackberry crisp
          apple crisp yogurt parfaits
          fresh peach raspberry cobbler
          almond berry crumble, gluten free
          peach blueberry crumble
          & peach raspberry crumble pie!

and 12 Brownie recipes!

          fudgy dark chocolate brownies
          mexican hot chocolate brownies
          caramel peanut butter Snickers brownies
          fudgy York peppermint patty brownies
          pink & brownies, for my love
          fudgy chocolate chip cookie dough brownies
          candy bar brownies
          mocha fudge brownies
          fudgy Andes mint brownies
          triple chocolate peppermint brownies
          chewy lemon bars (lemon brownies)
          & toasted coconut Samoas brownies!

Have you tried any of these?  Which are your favorites?

Or even better, do you have a favorite mac & cheese, brownie or fruit crisp recipe I should try?  Like I said, I never get tired of trying new kinds!!

gooey marshmallow chocolate chip cookies

These cookies are rich, moist, incredibly chewy and absolutely irresistible.

My two toddlers were complete basket-cases just looking at these and I had to hide them as soon as they were cool to stop all the tears.

I may have needed to hide them from myself too.  Maybe.  :o)  They were good.

I have to say, one of the best parts about being blessed with some amazing meals from friends while we adjust to having a new baby in our family, is that I get to spend my precious little kitchen time on fun things like baking, instead of the day-to-day challenge of feeding my family.

There is no way I would be able to do both right now, and since baking is my sanity, I'm pretty sure those amazing meals are also helping me adjust more easily to the chaos that is our life right now!

Marshmallow Chocolate Chip Cookies Recipe
makes about 18 very large cookies

Ingredients:
2 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted & slightly cooled
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
1 cup chocolate chips
2 cups mini-marshmallows

Directions:
In a small bowl, whisk together the flour, baking soda and salt;  set aside.  In a large mixing bowl, cream together the melted butter and both sugars until light and fluffy, 3-5 minutes.

Beat in the egg, egg yolk and vanilla until well combined.  Beat in the flour mixture until just combined and then stir in the chocolate chips and marshmallows.

Chill the dough for at least 30 minutes in the fridge before continuing.  Preheat the oven to 325ºF.  Line 3 baking sheets with parchment paper;  set aside.

Scoop about 1/2 cup of the dough, roll into a big ball in your hands and then gently split in two like you are cracking an egg in half.  Place the halves, craggly side up, onto the prepared baking sheets... about 6 cookies to a baking sheet, with lots of room for spreading.  Repeat with the remaining dough.

(Of course, you can make these cookie smaller...  and I am usually a small-cookie person...  but for some reason they just never taste as good to me when I make them smaller!  No idea why!)

Bake each sheet for about 15 minutes, until lightly golden brown around the edges and then let the cookies rest on the cookie sheets for at least 5 minutes before transferring to cooling racks to cool completely.

toasted coconut Samoas brownies

We all know how much I like making brownies, right?

You didn't??  Well check out all the brownie recipes I've got on here...  I'm sure you'll see the addiction and find something fun to make!

I try to change up my brownie mix-ins often, so we don't get bored...  and when I found a few boxes of Samoas Girl Scout Cookies in my freezer, I just knew what I had to make!

These brownies are rich, fudgy, chewy and loaded with flavor.  A little goes a long way, so make these for a crowd!

If you don't have a stash of Samoas Girl Scout cookies hiding in your freezer like I do, then a good substitute would be about 2 cups of chopped caramels mixed in, or swirl some caramel sauce into the brownie batter before baking.  Heavenly!

Toasted Coconut Samoas Brownies Recipe

Ingredients:
3/4 cup dutch-processed unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
1/2 cup boiling water
1 cup sugar
1 cup Wholesome Sweeteners Organic Coconut Palm Sugar
                        (or firmly packed brown sugar)
2 large eggs
1 1/3 cups flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chocolate chips
1 box Samoas Girl Scout Cookies, coarsely chopped
1 cup sweetened flaked coconut (more if you like!)
1 cup chocolate chips, melted for drizzling - optional*

Directions:
Preheat your oven to 350ºF, and butter a 9x13" glass baking dish.

In a large mixing bowl, stir together the cocoa and baking soda.  Stir in 1/3 cup of the melted butter until smooth.  Stir in the boiling water until the mixture is smooth and thick.  Stir in the sugar and eggs with the remaining 1/3 cup melted butter.

Place the 1 cup chocolate chips (and caramels if you are using them!) in a small bowl and sprinkle with 1 tablespoon of the flour, tossing to coat.

Into the chocolate mixture, stir in the remaining flour, vanilla and salt until just smooth.  Stir in the flour-coated chocolate chips and the chopped cookies and spread the mixture into your prepared baking dish.

Sprinkle evenly with the coconut and press down gently into the batter.

Bake for 35-40 minutes, or until the edges start to pull away from the pan.  (Always better to under-bake than to over-bake brownies!!)  Cool completely in the pan.

*If you'd like, melt 1 cup of chocolate chips in the microwave and then drizzle on top of the cooled brownies for decoration.  Not necessary at all, but it sure looks pretty!

almost Beecher's famous mac & cheese

Because you can never have too many great mac & cheese recipes in your back pocket...

And because Beecher's mac & cheese was really my first glimpse into the world of amazing mac & cheese...

And because I don't live 5 minutes away from Beecher's anymore...

I finally made their famous mac & cheese.

(Last week.  Not yesterday.  Yesterday I did nothing but snuggle my sweet  brand-new baby!)

And yep, it's as good as I remembered it!

Better, of course, if I could splurge and use real Beecher's cheese in it, but since I have Tillamook on hand, Tillamook is what I used.

This mac & cheese is creamy, rich, smooth and a tiny bit spicy.

Not too spicy though.  Don't let the spice scare you, it's just a hint...  but the chipotle chili powder is a must for this dish!

Almost Beecher's Famous Mac & Cheese Recipe
adapted from Beecher's via Martha Stewart

Ingredients:
1 pound penne pasta, or other short pasta
1/4 cup butter
1/3 cup flour
3 cups milk
3 1/2 cups shredded sharp white cheddar cheese (aged Tillamook is great here!)
1/2 cup monterey jack cheese (or mozzarella or more cheddar if that's all you have)
3/4 teaspoon salt
1/2 teaspoon chipotle chili powder
1/4 teaspoon garlic powder
for the topping:
1/2 cup shredded cheddar cheese
1/2 cup jack, mozzarella or more cheddar cheese
1/4 teaspoon, or so, chipotle chili powder

Directions:
Preheat the oven to 350ºF and butter a 9x13" baking dish.

Cook the pasta, according to package directions, about 2 minutes less than done.

Meanwhile, in a large pan, melt the butter over medium heat.  Whisk in the flour and cook, stirring constantly, until light golden brown.  Slowly whisk in the milk and cook, stirring until thickened...  up to 10 minutes.

Turn off the heat and stir in the cheeses and spices until smooth.  Stir in the noodles and pour into the buttered baking dish.

(*If you are making this dish ahead, stop here, cover with foil and place in the fridge or freeze!)

Sprinkle evenly with the cheeses and a bit of chipotle powder and bake for 25-30 minutes, until bubbly and golden!

cheesy chipotle barbeque meatloaf

So, when I realized this week that Baby Girl really could show up at any time now, I decided to finally do a mini freezer-cooking marathon.

One of the easiest things I made was meatloaf...  one of my favorite comfort foods that no one else in my family seems to care much about!

But, since I am the pregnant one and doing all the work, I decided to go with my own cravings this time.

The rest of the family won't starve, that's for sure!

I did try to make things a little more fun though, but making barbeque meatloaf laced with a nice kick of chipotle chili pepper and lots of chunks of mozzarella cheese.

I think my family might actually get a little excited about this meatloaf!

(Which is a good thing, since we have at least 2 meals worth in the freezer now!)

Cheesy Chipotle Barbeque Meatloaf Recipe

Ingredients:
3 pounds ground beef
1 cup barbeque sauce, divided (1/2 cup + 1/2 cup)
1 teaspoon chipotle chili powder
1 teaspoon garlic powder
salt & pepper
1 large onion, finely chopped
2 eggs
1/2 cup bread crumbs or cracker crumbs, optional
1 1/2 cups diced mozzarella cheese

Directions:
Place all the ingredients, except for 1/2 cup of the barbeque sauce, into a large bowl.  Quickly and gently mix all the ingredients together with your hands until everything is mixed.  Don't over work the meat or it will get tough!

Shape into loaves (this will make 2 large loaves, or 5-6 small loaves) and brush the tops with the remaining barbeque sauce.

Bake at 350º for 45-75 minutes, depending on the size of the loaves, until the meat is cooked through.

If you want to freeze some of the loaves (I freeze half to two-thirds of them, depending on how many people I am feeding with the first meal!), wrap them in foil unbaked and place them in a ziploc bag.

freezer cooking adventures...

Well, 3 pregnancies later I have finally accomplished something that has been on my to-do list each time but never happened...

I made several meals for my freezer, so we can actually eat more than canned chili and cereal when Baby Girl gets here and I am too tired to cook!

My mom came over this week to keep us company for a few days while Andrew was out of town.

Yesterday I got it in my head that I should do some freezer-feeding and since Grandma was here to help entertain the boys, I decided to actually do it!

Over the course of the afternoon, I ended up getting several meals ready and boy did that feel good!

I also snuck in a few minutes to organize our garage freezers so we can actually find those meals again in a few weeks, which felt almost as good as getting the meals ready themselves!

Nesting has officially come to town, I think!

All of these dishes I made on the smaller side, so that we don't have more than one meal and one meal of leftovers from each one.

Here's what I froze:

2 - 9" pans of my Tuna Casserole
6 - small-loaf size Cheesy Barbeque Chipotle Meatloaves
1 batch of Chili-Seasoned hamburger meat for tacos or chili later
2 batches of Hamburger Soup
1 big batch of Slow Cooker Beef Stroganoff (we'll get at least 2 meals or a company meal out of this!)
oh and one more triple-batch of Raspberry Freezer Jam.

And I still have a big batch of our favorite Split Pea Soup to make (today or tomorrow...  I forgot to buy carrots for that one!) that will give us 3-4 meals worth!

Here's what I did:

I made the Tuna Casserole's except for baking, put into foil pans, covered with foil, placed in gallon ziplocs, labeled and froze.  (To serve, I will thaw overnight and bake at 350ºF until heated through and bubbly.)

For the meatloaves, I mixed all the ingredients, formed and placed into small foil loaf pans, covered with foil, placed into gallon ziplocs, labeled and froze.  (To serve, I will thaw overnight and bake at 350ºF until cooked through, brushing with more barbeque sauce if needed!)

I browned 3lbs of ground beef and seasoned with Homemade Chili Seasoning.  Half was used to make 2 batches of  Hamburger Soup and half was frozen in a ziploc to use later for tacos or chili making.

For the Hamburger Soup, I put all the ingredients, and the cooled, cooked hamburger into gallon ziplocs, labeled and froze.  (To serve, I will add corn - I was out - and then heat on the stove or slow cooker!)

I cooked my Slow Cooker Stroganoff as usual, except for adding the sour cream, let it cool and then placed it into a gallon ziploc, labeled and froze.  (To serve, I will reheat in the slow cooker, adding sour cream at the end, and serve with fresh cooked noodles.)

I will make my Split Pea soup as usual tomorrow and freeze into gallon ziplocs (probably will take 4), label and freeze.  (To serve, I will reheat on the stove or slow cooker!)

And...  we will eat well for a while at least!!

Do you freezer cook?  Or have you before??

What are your favorite recipes to freeze and reheat?  

I may do another day of this if I feel up to it, so I need some ideas!

(Fun story:  I *may* have sharpened my knives before I began, and I *may* have cut myself a few times with those newly sharp knives.  Here's a tip:  If you do the same, don't decide to cut up a bunch of fresh pineapple the next day!)

homemade chili seasoning

Apparently one thing I have been craving this pregnancy is chili.

I can't even count how many times Andrew has made his famous Man Chili for me these last few months, and I always have intentions of freezing some for later but it disappears to fast!

With all that chili that making, it was only a matter of time before we ran out of chili seasoning blend and had to make our own.

I am super impressed with how this recipe turned out and I'm going to be making a nice big batch next time I get to a store with bulk spices!

The recipe below will make enough for 2 batches of Andrew's Man Chili...  (We make large batches of chili so we can freeze some...  this would be enough for probably 4 batches of regular chili!).

I will probably at least double this next time I make it, if not more, since this seasoning will also work great for tacos and more!

Homemade Chili Seasoning Recipe
adapted from My Baking Addiction

Ingredients:
4 tablespoons mild chili powder
2 tablespoons ground cumin
2 teaspoons salt
2 teaspoons pepper
2 teaspoons paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/2 teaspoon chipotle chili powder (use less if you don't like much spice!)

Directions:
Measure everything into a bowl, whisk well to combine and then transfer to a small jar or spice container for storage.

mexican hot chocolate brownies

Do you ever just want to skip dinner all together and go straight for the dessert?

That's hard to get away with when you've got little kids around, but my boys were both asleep before 6:30 last night so I decided to just go for it.

We had warm-out-of-the-oven brownies topped with delicious, creamy ice cream and I have to say it was one of the best dinners I've had in a long time!

Of course I couldn't make just plain old everyday chocolate brownies.  Since I was splurging anyways, I really wanted to try something new and fun.

Well, actually - I am always looking for fun, new ways to spice up my brownies, but this time I decided to very literally spice them up!

I took the flavors of a Mexican hot chocolate:  Rich, dark chocolate... warm, comforting cinnamon... with a little spice hiding in the background...  and mixed them into my favorite fudgey, gooey brownies.

If you can get your hands on some Wholesome Sweeteners Organic Coconut Palm Sugar, it adds an amazing depth of flavor to these brownies...  But if you can't, regular brown sugar will work just fine.

Mexican Hot Chocolate Brownies Recipe

Ingredients:
3/4 cup dutch-processed unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
1/2 cup boiling water
1 cup sugar
1 cup coconut sugar (or firmly packed brown sugar)
2 large eggs
1 1/3 cups flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 2/3 cup semi-sweet or dark chocolate chips

Directions:
Preheat your oven to 350ºF.  Line a 9x13" glass baking dish with foil and generously grease the foil.

In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth. Stir in the boiling water until the mixture is smooth and thick.

Stir in the sugar and eggs with the remaining 1/3 cup melted butter.

Place the chocolate chips in a small bowl and sprinkle with 1 tablespoon of the flour, tossing to coat.

Into the chocolate mixture, stir in the remaining flour, extract, salt & spices until just smooth. Stir in the flour-coated chocolate chips and spread the mixture evenly into your prepared baking dish.

Bake for 35-45 minutes, or until the edges start to pull away from the pan. (It's always better to under-bake brownies than to over-bake them!)

Cool completely in the pan before cutting for the prettiest results...  or dig right in to the warm gooey brownies if you don't care!  :o)

'eat your greens!' smoothies

Yep.  That's what I'm calling these.  Because my kids won't eat leafy greens any other way.

They're toddlers, they're picky, and greens are just not on the list of 'acceptable' foods in their minds.

But I refuse to give up, which is where these smoothies come in.

Fresh leafy greens, yogurt, oats, fruit...  These smoothies do the trick every time.  I can fill them with as much green stuff as I want, and the kids have yet to turn them down.

And that makes this mama-heart happy!

(Especially when I am very pregnant, very tired, and really not wanting to cook...  which seems to be the case more and more these days.)

I use the oats primarily to bulk up the smoothie so I feel better about serving it to my kids as a meal.  Feel free to leave them out if you want, but you won't even know they're in there!

And if you think you're kiddos (or yourself) will be turned off by the color, use mostly dark berries for a nice purple smoothie.

*By the way, these smoothies freeze great...  so if you don't drink them all up at one sitting, throw the rest in the freezer and thaw overnight in the fridge the next time you want them!

'Eat Your Greens!' Smoothie Recipe
serves 3-4

Ingredients:
2-3 cups frozen fruit (strawberries, berries, banana, mango...  whatever you like!)
1 cup plain greek yogurt
1/4 cup old fashioned oats
1/2-1 cup juice or water
3-4 handfuls mixed greens or spinach

Directions:
Place the fruit, yogurt, oats and 1/2 cup of water/juice into your food processor.  Process until very smooth, streaming in more liquid if needed so it's not too thick.

Take off the lid and add in the greens, filling the processor as full as possible...  it will blend down into nothing, don't worry!  Puree again until as smooth as you'd like, adding more greens if you couldn't fit them all in at first.

Taste for sweetness and thickness and add a bit more juice or water and a touch of honey if needed.

Serve to your kids and smile when they ask for more!