This staple dip for football watching parties came from my Aunt Lisa.  We've modified it a bit since then to make it easier, and forgot to write down her receipe.  

1 1/2 cups shredded chicken (grilled thighs add a bit of extra flavor)
8 oz cream cheese
2 cups shredded cheddar cheese
5 oz bottle of Frank's Red Hot sauce (or as much as you can stand)

1. Throw all of this into a microwave safe dish
2. Microwave on high for a couple of minutes
3. Stir
4. Repeat until the texture and temperature are to your liking.

Serve over celery, Triskets, or whatever chip can handle the weight.

My grandmother has been making this recipe for years. It's a staple at our house - Nate even likes to take it for lunch. I never seem to be able to make enough.

2-3 cucumbers
1 tsp salt
white vinegar
garlic salt
greek yogurt or sour cream

1. Slice cucumbers paper thin (use one of the 4-sided graters and use the slice side) and place in bowl.
2. Toss with salt and leave for ½-1 hours.
3. Squeeze cucumbers and remove all water.
4. Add a vinegar and garlic salt and to taste and top with greek yogurt/sour cream if desired.

When you go to my grandmother's house, it's an easy bet that this dip is in her fridge. I didn't know how easy it was to make until she shared the recipe with me!

1 block cream cheese, softened
1/2 cup sour cream
1 tbsp finely grated onion
1 tbsp paprika
dash of salt
1/2 tbsp half and half, optional

1. Mix all ingredients. Add half and half if you would like it liquidier.
2. Refrigerate for at least an hour for ingredients to meld.
3. Serve with chips and/or crackers.

These muffins have become a family favorite. I have made these 3 times in the last couple weeks and finally got a picture before we ate them all!

Ingredients
3-4 bananas, mashed (preferably ones a little brown/soft)
1/3 cup butter, melted
3/4 cup sugar, plus a little more for sprinkling
1 egg
1 tsp vanilla
1 cup all purpose flour
1/2 cup white wheat flour, scant 1 tbsp
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1. Preheat oven to 350 degrees.
2. In large bowl, mash bananas.
3. Add melted (and slightly cooled) butter, sugar, egg, and vanilla. Mix well.
4. Add flours, baking soda, baking powder and salt. Mix until ingredients are just blended.
5. Line muffin tins with cupcake liners and fill until 2/3 full. Makes about 12.
6. Sprinkle each muffin with about 1/8 tsp with sugar
7. Bake for 16-20 minutes until muffin springs back on top.

Allow to cool a bit and eat!

So, I haven't gotten any new kitchen gadgets in awhile. But all this talk about the quick cooking you can do in an Instant Pot, I decided to try it out. I've been pleasantly surprised, not always super quick (has to come to pressure first), but I can leave it and forget about it for awhile (which I seem to do often). And it seems safer than the stovetop models.

Since we are low-carbing it here and I was craving a creamy soup, I created this one.  Hope you like it.  This also uses another fun gadget, my immersion blender too!

Ingredients
1 small onion, chopped
2 stalks celery, sliced
2 carrots, peeled and sliced
3 garlic cloves
1 head cauliflower
2 cups chicken stock
6 slices thick cut bacon, chopped
2 oz cream cheese
4 oz cheese (cheddar, colby jack, etc.), grated

1. Click "saute" on the Instant Pot.
2. Saute onion, celery, carrots and garlic (maybe add the garlic a few minutes into cooking) until onion is glassy.
3. Break up cauliflower into florets directly into pot and add 2 cups chicken stock.
4. Change setting to "manual" and "high pressure" for 3 minutes.
5. While veggies are cooking, cook bacon over medium on stove until crispy.
6. Quick release Instant Pot to remove pressure.
7. Open Instant Pot and add cream cheese and blend with immersion blender to desired thickness.
8. Serve with bacon and grated cheese on top!

Alternatively, you can saute the veggies and add the cauliflower and stock and cook until desired tenderness in a stock pot.

Well, brussel sprouts are not a vegetable I've had often.  But, my friend Vicki recommended making them with bacon.  Everything is better with bacon, right?   Here is my take on her recipe!

Ingredients
4 slices thick cut bacon, sliced
1 lb brussel sprouts, ends trimmed and sliced in half
salt and pepper

1. Cook bacon over medium heat until cooked.
2. Remove bacon and allow to drain on a paper towel.
3. Place cut brussel sprouts in bacon fat and cook over medium for 10-12 minutes (or until desired crispiness).
4. Season with salt and pepper.
5. Serve with bacon on top!

Yummy!  I may have to make this for Thanksgiving!!

We eat raw veggies with almost every meal.  I created this dip with just a few ingredients that I can throw together quickly!

Ingredients
8 oz sour cream
2 tsp dried dill
1 tsp garlic salt (we like Lawry's)

1. Combine all ingredients.
2. Serve immediately or allow flavors to meld 1-2 hours in fridge.

Well, seems like we are enjoying these quick breads.  This one is yummy, with the nice crunch of cinnamon sugar on top!

Ingredients
4 over-ripe bananas, smashed
1/2 cup butter, melted
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 cup all purpose flour
1/2 cup white wheat flour, scant 1 tbsp

Swirl Ingredients
1/4 cup sugar
1/2 tbsp cinnamon

1. Preheat oven to 350 degrees
2. Line loaf pan with parchment (preferred) or butter and flour.
3. Mix bananas, butter, sugar, egg vanilla, baking soda and salt.
4. Gently stir in flour until blended.  Try not to overmix.
5. In a small bowl, mix 1/4 cup sugar and 1/2 tbsp cinnamon.
6. Add 1/2 batter to loaf pan and sprinkle with 1/2 cinnamon sugar mixture.  Swirl with a knife.
7. Add the rest of batter, and sprinkle with leftover cinnamon sugar.
8. Bake 40-50 minutes or until desired doneness.

Well, my kids request this all the time.  It is the snack of choice to take to school.  I love that it is full of veggies!

Ingredients
2 eggs, beaten
1/2 cup butter, melted (one stick)
3/4 cup sugar, plus extra for sprinkling
1 1/2 tsp vanilla
1 cup zucchini, grated and undrained (1-2 zucchini)
1 cup carrots, grated and undrained (3-4 carrots)
1 cup all purpose flour
1/2 cup white wheat flour (minus about a tablespoon)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon

1. Preheat oven to 325 degrees.
2. Grease loaf pan or line with parchment paper (my preferred method).
3. Combine eggs, butter, sugar and vanilla.
4. In another bowl mix flours, salt, baking powder, baking soda and cinnamon.
5. Add flour mixture to egg mixture.  Gently combine until mixed.
6. Lastly add zucchini and carrots and mixed until blended.  Mixture may be quite thick.
7. Place in loaf pan and sprinkle with sugar on top.
8. Bake 40-50 minutes, or until desired doneness.

Hope your family likes this as much as we do!

I think I found a great, easy potato skin recipe!  We just love these!  They were great on Super Bowl Sunday!!

Ingredients
6-8 small/medium Russet or Yukon Gold potatoes
Grapeseed oil
salt
3-4 slices bacon, cooked and crumbled
1/2 cup cheese, shredded (cheddar, colby jack etc.)
Sour cream
green onions, sliced

1. Preheat oven to 400 degrees.
2. Line baking sheet with parchment paper and rub potatoes with oil.
3. Bake for 45 minutes - 1 hour until cooked.
4. When potatoes are done, allow to cool a bit and slice horizontally.
5. Hollow out potatoes and save potatoes for another use.  Leave about 1/4 inch of potato to skin.
6. Increase heat to oven to 450 degrees.
7. Place baking rack on cookie sheet or roasting pan.
8. Rub oil on potatoes and season with salt.  Place on rack skin side up.
9. Cook 5-10 minutes and then flip.  Cook 5-10 minutes more and remove from oven.
10. Increase to broil setting.
11. Sprinkle potatoes with bacon and cheese.
12. Broil about 2 minutes, until cheese melts.
13. Sprinkle with sour cream and green onions and serve!

I think I have figured it out!  Perfect Kale chips!  We love them, and even my kids (especially Rachel who is 1), eats them up!

Ingredients
1 bunch kale (or bagged, chopped kale)
1-2 Tbsp olive or grapeseed oil
sea salt, for sprinkling

1. Preheat oven to 275 degrees.
2. Chop kale to 1-1 1/2 inch pieces.
3. Toss with oil and salt.  Use less than you would think of salt, the kale really shrinks while cooking and intensifies the flavor.
4. Line baking sheet with parchment paper (easy cleanup).
5. Bake for 20-25 minutes until reaches your desired crispiness (cooked through, slight brown on edges).  And stir halfway through.

Last time I made this I cooked them, and then after they were done just turned off the oven and they stayed warm as I finished dinner.

Ingredients
1 turkey tenderloin (come 2 to a package) or small pork tenderloin
1 1/2 tbsp brown sugar, divided
4 tsp soy sauce
1 tsp minced fresh ginger
1 1/2 tsp minced garlic (3 cloves)
1/2 tbsp cornstarch
1/2 cup chicken broth
salt and pepper
Sliced veggies to roast (carrots, parsnips, onions, etc.)
1 tbsp olive oil

1. Preheat oven to 375 degrees.
2. Place turkey in baking dish lined with foil or parchment.
3. In small bowl, mix 1 tbsp brown sugar, 3 tsp soy sauce, ginger, garlic and a few grinds of pepper.
4. Set half of mixture aside and sprinkle remaining over turkey.
5. Toss veggies with oil, salt and pepper.
6. Place veggies on jellyroll pan lined with foil or parchment.
7. Bake uncovered for 25-35 minutes, until meat thermometer reads 170 degrees and veggies are tender.  Allow meat to stand 5 minutes before cutting.
8. While turkey is cooking, combine cornstarch and broth in small saucepan.  Mix until smooth.  Add reserved soy sauce mixture, and remaining brown sugar (1/2 tbsp) and soy sauce (1 tsp).  Bring to boil, cook and stir about 2 minutes until thickened and serve on turkey.

I served this with some quinoa.  The sauce was delicious over it all.  May try it with a pork tenderloin next time.   Serves 2-3.

Well, winter makes me want soup, even if we are having a warm spell of the 70s this week!  Here is a super easy one, that used up lots of my staples!

Ingredients
2 1/2 lbs potatoes, washed, peeled and cubed (I used russet)
1 small onion, diced
2 cloves garlic, minced
1/2 tsp seasoned salt
1/4 tsp pepper
1/4 tsp crushed red pepper
1 quart chicken broth (4 cups)
1 block (8 ounces) cream cheese
Soup toppings:  sour cream, bacon, ham, chives, green onions, cheese, etc.

1. Place potatoes, onion and garlic in 4 quart slow cooker.
2. Add seasonings and broth.  Stir to combine.
3. Cook on low for 8 hours or high for 4-5 hours.
4. Add cream cheese for last hour and place on high to melt.
5. Prior to serving you can leave chunky, or can mash with potato masher or immersion blender.
6. Serve with desired toppings.

Yummy, creamy and makes lots.  Easily can be doubled - I froze some for a later meal!

Our friends the made this for us when Nate was born!  I loved it!  And my friend put it on her blog, so here is my take!  And Nate and I took it to 2 families this week who have welcomed little boys into their families!  Hope they enjoyed it as much as we did!

Ingredients
6 boneless, skinless, chicken breasts
Salt and freshly ground black pepper
1 package fresh thyme (well, you only need about 6 sprigs, can also use a few dried pinches)
6 slices swiss cheese
1 10 ounce can cream of chicken soup
1 cup sour cream
1 stick of butter, melted
1 14 ounce bag stuffing mix (I used Pepperidge Farm cubed)
1-2 tbsp olive or grape seed oil

1. Preheat oven to 350 degrees.
2. Place the chicken in a greased 9x13 casserole dish.  I split this in half, so I used a smaller pan and froze the rest in a foil pan.
3. Season with the salt and pepper.
4. Strip the thyme leaves from the stalks and sprinkle over the chicken (or place a couple on pinches on each). I used about one stalk per chicken breast.
5. Place a slice of swiss cheese over each chicken breast.
6. Mix the soup and sour cream together, and spread over the cheese.
7. In a large bowl, combine the melted butter and stuffing, stir to coat.  My stuffing still looked dry, so I added a tablespoon of grape seed oil.
8. Sprinkle stuffing evenly over the chicken.
9. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake for 15 minutes more. This will crisp up the top of the stuffing, and turn it a nice golden brown.

Kim

Want a yummy appetizer?  and super easy?  people have told me that they come to our halloween party just for these!  delicious!!

Ingredients
2-3 lbs precooked meatballs, thawed (smaller size better, from Sam's or Costco)
1 can cranberry sauce (jellied or berry)
1 jar chili sauce

1. Place all items in slow cooker and mix.
2. Place on high for 30 minutes to 1 hour to get everything blended.
3. Place on low for 2-3 more hours, until heated to you liking.

Super yummy, super easy!  And don't worry, there won't be leftovers!