The tree is up, the stockings are hung by the chimney with care and we went and did a little drive by of our new favorite neighborhood house that is decorated beyond the norm. Then we came home and had some Argentinian hot chocolate…warm, chocolately goodness that only uses four ingredients and is SUPER easy.
4 cups whole milk
1/4 cup sugar
1 teaspoon vanilla
4 ounces bars of good quality dark chocolate broken into 1 ounce pieces
Pour the milk into a saucepan. Stir in the sugar and the vanilla.
Heat milk until it is just about to boil. Remove from heat and divide milk into 4 mugs. Serve each mug with a piece of the chocolate and stir until the chocolate is melted.
What did the family think? It is SOOOO good! Why would anyone EVER drink hot chocolate from a powdery packet after drinking this goodness?
Where did this recipe come from? My friend Jess told me about this delicious winter beverage
photo from about.com
This has been a popular one on Pinterest lately so I had to give it a try. I liked it with the sausage, but it would also be a wonderful vegan dish without the sausage. I think it might even be better without the sausage. Try it either way; it’s good!
14 oz package penne, cooked according to the directions
4 T balsamic vinegar
2 T olive oil
1/2 tsp salt
1/2 tsp pepper
1 tsp dried oregano
1 clove garlic, chopped
3 links chicken sausage, sliced
1 1/2 cups sauteed sliced zucchini
Parmesan Cheese or goat cheese, optional but highly recommended
In a large serving bowl combine the vinegar, oil, salt, pepper, garlic and oregano. Whisk to combine. In a large skillet saute the chicken sausage and the zucchini together, until crisp tender, and the sausage is heated through, about 10 minutes. Season with salt and pepper as necessary.
Add the cooked and drained pasta to the serving bowl with the vinaigrette at the bottom. Top with the zucchini (and sausage). Stir to combine, and make sure everything is evenly coated. Serve with cheese if desired.
What did the family think? No one was up for this last night. So I ate this and everyone else just ate their pasta with regular sauce. They missed out. 🙂
Where did this recipe come from? I got it from Dinners, Dishes and Desserts and they got it from Bake Your Day.
Well, we have another new favorite recipe around here. These were really good and I am pretty sure everyone had thirds, maybe even fourths. These would be a tasty appetizer or you could do what we did and turn them into a meal with a salad and some fruit.
1-2 rolls refrigerated pizza dough (depending on how many people you are serving)
3 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
8-12 ounces mozzerella cheese, diced or grated (diced is the least messy to use when stuffing the rolls)
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
Preheat oven to 425 degrees and lightly spray a baking dish or large pie plate.
Unroll pizza onto a lightly floured surface and press into a 12″ X 8″ rectangle. Cut rectangle into 24 squares. Place pepperoni and cheese (or desired toppings) into the center of each square. Gather the sides of each square up and pinch closed to create a ball. Place each ball seam side down in the baking dish.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
In a small ramekin stir melted butter, garlic powder, and Italian seasonings together. Brush tops of rolls with melted butter mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.
Bake for 15-18 minutes or until rolls are golden brown.
Serve with warm pizza sauce for dipping.
What did the family think? This recipe was a major hit.
Where did this recipe come from? I got it from The Girl Who Ate Everything and she got it from Our Best Bites
photo from Cooking with the Keys
The whole family loved these and were asking for, not seconds, but thirds! These would make a great appetizer, but we made them into a meal by adding a salad and some fruit. What was also awesome about this meal is that I walked in the door at 6:30 and had it on the table by 6:57 when I walked out the door for a 7:00 meeting.
24 frozen meatballs, thawed
2 cups marinara sauce (plus some extra on the side for dipping)
8 ounces sliced provolone or mozzarella
2 Tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
24 dinner rolls or 8 hot dog buns cut in thirds
Preheat oven to 400 degrees. Line a 9X13 pan with foil and spray with cooking spray.
Warm the meatballs in the marinara sauce in a saucepan over medium heat. Separate the dinner rolls or hot dog buns and place one saucy meatball on the bottom roll. Top with mozzarella or provolone. Place the top roll on and push down slightly. Place meatball slider in the pan and continue to assemble the rest of the sliders.
Microwave butter in a bowl in the microwave until melted. Add garlic powder and Italian seasonings and mix well. Brush tops of buns with melted butter mixture.
Toast in oven for 8-10 minutes or until toasted.
Serve with warmed marinara for dipping.
What did the family think? YUMMO!
Did I change anything? I microwaved the meatballs because I was in a hurry and then I put them in the sauce.
Where did this recipe come from? The Girl Who Ate Everything
photo from Make Me Vintage
This warm fall carrot dish would be a great addition to your Thanksgiving table.
3 cups baby carrots
1/4 cup packed brown sugar
2 tablespoons butter
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon celery seeds
Place carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer until tender. Drain.
Combine brown sugar and remaining ingredients in a large nonstick skillet over low heat; cook until butter melts, stirring frequently. Bring to a boil.
Reduce heat to medium; add carrots. Cook 3 minutes or until carrots are glazed and thoroughly heated, stirring constantly.
What did the family think? Half of of the family liked these. My hubby doesn’t do cooked carrots and neither does our youngest, but two of us liked them very much.
Where did this recipe come from? Cooking Light, November 2002
photo from Mommy’s Kitchen
We had this as a sample at our grocery store. It was SO good…a little bit sweet/sour from the apples and savory from the cheese/mustard/chives…a great combo! This would be a great dip to take to any holiday party you might be attending in the upcoming months.
8 oz cream cheese, softened
4 oz Monterey Jack cheese, shredded
2 tsp Dijon mustard
1 large Granny Smith apple, shredded
2 T chives, chopped
1/2 cup finely chopped pecans (optional)
In a food processor or by hand, combine cheeses and mustard, blending until smooth. Place in a medium bowl and add apples and chives. Stir to combine.
Sprinkle with pecans and chill.
Serve with crackers.
What did the family think? This was a sample at the grocery store. I don’t remember who tried it and who didn’t, but I had some and it was GOOD.
Where did this recipe come from? the grocery store
This is the season of family get togethers and parties. I know that we are always taking a dish to share to these types of events. This would be a great treat to bring for munching with pretzels, apple slices, celery sticks or mini-bagels.
1 cup smooth peanut butter
1 can (15 oz) pumpkin puree
1/4 cup honey
1/2 tsp ground cinnamon
Pretzels, apples slices, bagels
Put peanut butter, pumpkin, honey and cinnamon in a food processor and blend until smooth.
Serve with pretzels, apples slices, celery sticks or mini-bagels.
What did the family think? This was a sample at our grocery store last week. I am not sure if everyone tried it, but I know at least a couple of us did and we liked it. Yum!
Where did this recipe come from? our grocery store
This is a great dip for fall parties. It’s delicious served with toasted pita, toasted bagel bites, vanilla wafers, graham crackers, apple slices and ginger snaps.
1 pkg. (8 oz. each) cream cheese, softened
2 cans (15 oz.) pumpkin puree
4 cups powdered sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Dippers: pita, ginger snaps, graham crackers, toasted mini-bagels, vanilla wafers, apple slices
In a large bowl, beat cream cheese and powdered sugar together until well blended. Stir in the remaining ingredients. Refrigerate in an airtight container.
What did the family think? We had this as a sample at the grocery store and luckily they had the recipes available to go with it because we all loved it.
Where did this recipe come from? our grocery store
Photo from Land o’ Lakes
This is easy, easy, easy and everyone ate it. Warning: It does take an especially long time to cook, so plan accordingly, as in start it in the morning.
16 oz. bag frozen fully cooked meatballs
2 (14 oz.) cans condensed broth
1 cup water
2 (14 oz.) cans diced tomatoes with herbs, undrained
16 oz. bag frozen mixed vegetables
1 tsp. dried thyme leaves
1/8 tsp. pepper
Parmesan, as a garnish
Combine frozen meatballs, broth, water, and tomatoes in a 3-4 quart crockpot. Cover and cook on low for 9-10 hours or until meatballs are tender when pierced with a fork. Stir in the frozen vegetables, thyme, and pepper and mix well. Cover and cook on high for 1 hour. Serve and sprinkle Parmesan on top.
What did the family think? Everyone ate it. The kids mostly ate the meatballs and a stray veggie here and there, but no one freaked out so that’s good.
Where did this recipe come from? BusyCooks
I have a kid who likes banana anything and everything…banana cream pie, banana flavored candy, banana bread and of course, bananas. I knew he would love these. I also knew he would probably be the only person in our house who would eat them, but sometimes you just have to bake something for someone because you know they will love it, not because everyone will love it.
2 1/2 cups old-fashioned oats
1 single serving cup (or 1 cup) of plain low-fat Greek yogurt
3/4 cup sugar, applesauce, agave, honey…whatever you want to use
1 1/2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 400 degrees.
Spray tin with non-stick cooking spray.
Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. PUT THE YOGURT IN THE BLENDER FIRST AND PUT THE OATS IN THE BLENDER LAST. (Very important to keep things from getting stuck.)
Pout batter into cupcake pan and bake for 15-20 minutes, or until toothpick comes out clean.
What did the family think? He loved them just as I knew he would. He had them for snack and for breakfast for several days. The rest of us didn’t have any.
Where did this recipe come from? I got it from Keeping Up with the Joneses and they got it from Dashing Dish.
photo from Babycenter