Easy, Healthy Recipes for the Family on a Budget

#OREOCookieBalls #CollectiveBias

My mother always taught me that when you attend a holiday party, you should always take a hostess gift. Typically, I give something made with love from my kitchen and OREO Cookie Balls are the perfect hostess gift because who doesn’t love OREOs?

But it wasn’t always that way. I used to pick up a poinsettia on the way. It’s easy, festive, and pretty. Did I mention easy? You just stop in the store, run through the check out line, and you are on your way. But the last time I took a poinsettia as a hostess gift, I walked in to find the fireplace crowded with dozens of the potted bright flowers. Oops.

OREO Cookie Balls are so simple to make and only take three ingredients. Everything you need can be picked up with one stop at Walmart.

You will need:

1 pkg (8 oz.) brick cream cheese, softened
36 OREO Cookies, finely crushed (about 3 cups)
4 pkg. (4 oz. each) semi-sweet baking chocolate, melted

>> Save with this coupon for 50¢ off a package of OREOs! <<

Instructions:

MIX cream cheese and cookie crumbs until blended.
SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
CUSTOMIZE it with your own ingredient additions or decorative skills.
REFRIGERATE 1 hour or until firm.

Cook’s Tips:

As if this recipe were not simple enough, I did create my OREO Cookie Balls with a few optional shortcuts.

Instead of crushing the OREO cookies by hand, I tossed them into the food processor and pulsed it until fine. Then, I added the softened cream cheese and blended the mixture until it formed a ball.

To form the cookie balls, I grabbed my small cookie scoop and was able to get equal amounts of the OREO mixture, rolling them into perfectly-sized balls in the palm of my hand.

Get a smooth coating by gently turning the OREO Cookie Ball in the melted chocolate. Then, place the chocolate-covered ball on top of a fork and lightly tap the fork against the side of the bowl, allowing the excess to slide through the tines of the fork. Using a clean fork or spoon, gently slide from the bottom of the OREO Cookie Ball to move it off the fork and onto the waxed paper.

Also, my store was out of waxed paper. Bummer. So, I lightly spritzed parchment paper with nonstick cooking spray and got awesome results.

Leave these balls perfectly plain or add your own decorative flair.

You can also experiment with different OREO cookie flavors. I made one batch with the original OREO and another using Mint Creme. By mixing and matching the different flavors, you can create an assortment in a beautiful Christmas tin that makes a lovely gift.

Attend the #OREOCookieBall Pinterest party taking place on Pinterest on Saturday, December 6 at 12pm ET for more delicious inspiration.

OREO Cookie Balls are amazing. The center has the same creamy texture of when you soak an OREO cookie in milk before letting your teeth sink into the yumminess, but the crackle of the chocolate coating adds a slight crunch right before the chocolate melts on your tongue.

I like to picture the hostess… after the party with the dishwasher humming and her feet propped up by the fire, savoring each sweet bite of these decadent OREO Cookie Balls with a glass of milk.

Yum!

Perfect Peanut Butter Frosting

My Granny used to make the most incredible peanut butter cake. Actually, I think the cake was more vanilla than peanut butter but the icing… yes, it was icing and not peanut butter frosting… was poured over the cake and then dried into this incredible peanut butter fudge. The cake would often split from the heat of the icing but no one cared because it tasted incredible.

Over the years, many of us have tried to recreate that peanut butter icing and somewhere along the way, I developed this peanut butter frosting recipe.

It is not Granny’s peanut butter icing. Not even close. But it is still amazing and perfect for topping cupcakes of for using as a filling in whoopie pies, cookies, and cakes.

Perfect Peanut Butter Frosting

Ingredients

1/2 cup unsalted butter
1 cup smooth peanut butter
salt just a pinch
about 2 cups powdered sugar sifted
3 to 4 tablespoons milk

Instructions

Cream together the butters and salt until fluffy and consistent in color.
Add powdered sugar about 1/2 cup at a time, mixing between additions until smooth.
Add milk slowly until you reach the desired consistency. If you add too much milk, just add more powdered sugar, but don’t go crazy as it will make the frosting too sweet.

Brownie Crusted Peanut Butter Cup Ice Cream Pie

I was thinking lately about all the wishes I made as a child and young adult… All the times that God redirected my path to bring me to the day when I met my husband. The strangest part of our love story is that we had the same friends, attended the same small college, both had studies in the music department, and even graduated from college at the same ceremony… but never met.

Until one day he walked into the church I attended with his saxophone, and as I saw him on the stage and he saw me across the congregation, there was this weird connection. I felt like I had known him forever and later discovered that he felt the same way.

When Peanut Butter Meets Chocolate

People say that we go together like peanut butter and jelly, but I have never liked jelly on my peanut butter sandwiches. I would much rather add a layer of chocolate! And I think peanut butter and chocolate is a much better representation of what marriage is all about. Each is individual, but they compliment one another so well, and one with out the other is just not as good as when they are together. Plus, every once in a while, things get a little nuts but they always smooth back out.

This peanut butter cup ice cream pie is decadent and dreamy, perfect for a special occasion and not difficult at all. If you want an easy showstopper dessert, make this pie.

Cook’s tips

While I made this in a springform pan, you could probably make it in a deep pie dish or even stretch it, using the entire brownie mix, into an 8×10 casserole dish.
I used a family-size brownie mix but only place half of the batter into my springform pan. I put the other half in a round cake pan to serve for snack later.
My favorite ice cream is Moose Tracks®, the vanilla ice cream with fudge swirls and tiny peanut butter cups studded throughout the frozen dairy dream. Oh my goodness! However, you could use any of your favorite ice cream flavors.
Feel free to experiment with different frosting layers or add a layer of mousse, but I do not recommend an ice cream sauce as it can become VERY hard when frozen.

Looking for another awesome pie?

Don’t miss my Slow Cooker Caramel Pie!

Brownie Crusted Peanut Butter Cup Ice Cream Pie

Ingredients

1 brownie mix with ingredients to make the brownies
Peanut butter frosting homemade (because I cannot find it at the store)
Chocolate fudge frosting homemade or store bought
1 quart ice cream like a chocolate and peanut butter cup combination
1 container 16 ounces frozen whipped topping, thawed
Reeses Peanut Butter Cups coarsely chopped for garnish

Instructions

Mix brownie batter according to package directions. (I used a family-sized mix and poured half into a springform pan, reserving the other half for a brownie snack.) Bake at 325 degrees for about 15 minutes of until the brownie is set and a toothpick inserted into the middle comes out with just moist crumbs. Cool completely. Run a knife around the edge of the brownie to loosen the brownie from the sides of the springform pan.
Spread a layer of peanut butter frosting over the brownie and place in freezer for about ten minutes or until firm.
Add a layer of chocolate fudge frosting over the peanut butter and return to the freezer for about ten minutes.
Remove the ice cream from the freezer and allow to soften slightly. Then, spoon the ice cream over the fudge layer of the pie. Smooth the top evenly and return the pie to the freezer until solid.
Add a layer of whipped topping and sprinkle with chopped peanut butter cup candies. Return to the freezer until ready to serve.
Before serving, prepare a cup with hot water. Dip your knife into the hot water and then wipe the knife on a dry towel. Run the knife around the inner edge of the springform pan to loosen and then remove the outer ring of the pan.
Dip and clean the knife in hot water again to make pretty pie slices. Serve immediately.

Baked Honey Lemon Chicken Thighs

“What can I make with boneless, skinless chicken thighs,” I ask myself a lot. Then, after talking with my mother about the demise of a local Chinese restaurant, the idea of Honey Lemon Chicken popped into my head.

I am not going to lie. These chicken thighs are ugly. So ugly that when my husband looked at his plate, he sent me a sideways glance that silently asked if the chicken was done.

Yes, it was done, but I was not reaching for my camera. This dish was not going to blog worthy. I could just tell.

And then, the first bite. Our eyes locked with one another.

Him: “Did you write down how to make this recipe?”
Me: “No, I didn’t think it was going to be any good.”
Him: “Grab your camera while you still have some sun and get a picture… QUICK!”

Because he knows that if I don’t blog about a recipe, he will never see it on our table again.

These oven-baked honey lemon chicken thighs are divine.

Cooks notes:

I used Lemon Essential Oil but you could probably use lemon zest to get a similar flavor.
Any type of chicken can be used but bones and skin will change your cook time.
Next time, I will try this recipe in the crock pot and use frozen chicken breasts. I bet it will be awesome… but still ugly.

Baked Honey Lemon Chicken

Follow SoFabConnect’s board Aunt Jemima Frozen Waffles on Pinterest.

Ingredients

1 package boneless skinless chicken thighs (or your choice of chicken)
1/3 cup rice wine vinegar
1/4 cup honey
1/2 cup soy sauce
4 drops lemon essential oil
1 clove garlic minced
Salt black pepper, red pepper flakes, onion powder to taste

Instructions

Preheat oven to 375 degrees.
Place chicken in a casserole dish. Sprinkle with salt, black pepper, red pepper flakes, and onion powder.
Whisk together rice wine vinegar, honey, soy sauce, lemon, and garlic. Pour over chicken.
Cook in oven for 30 to 45 minutes or until an internal temperature of 165 degrees is reached.

Pub Waffle Sandwich with Aunt Jemima Frozen Waffles

Breakfast

Recently, the band director at the high school was placed in ICU at the local hospital, and while he is doing much better, we have no idea when he will return to work. That leaves my husband, the assistant band director, working harder than he has in years but he does not complain. Starting each day with a bowl of cold cereal, he works all day and on some days, all night. One Saturday morning, I decided to surprise him with a Pub Waffle Sandwich on Aunt Jemima Frozen Waffles.

This was going to be a colossal breakfast. One that would remind him of how much he loves me.

Since this weekend was the twelfth anniversary of the night he took me to Battleship Park to confess his love for me (and I hugged him, accidentally knocking his hot chocolate into Mobile Bay) I needed a way to show him that I still love him too.

Lucky for me, Publix had the Aunt Jemima Frozen Waffles on sale as a buy one, get one free. Plus, the Aunt Jemima Frozen Waffles have #4MoreWaffles than their competitor.

I love shopping at Publix, and I love saving money!

If the BOGO sale is over at Publix, you can still save by printing a $1 off coupon. Go ahead and do it now so you will not forget. I will wait…

Done? Okay, back to the story.

Despite having a few sick kids in the house, I was able to slip away to the kitchen and get everything started while my husband was playing with the children in the boy’s room. I loved the melodious sounds of laughter that floated down the hall as I cooked.

He isn’t just a great husband; he is also an awesome Dad.

Once the Pub Waffle Sandwich was ready, I called him to the kitchen. Because mealtimes can be boisterous (read: LOUD) in our home, I sent him out to the front porch to enjoy a peaceful breakfast on a perfect morning.

After the first bite, he looked at me and asked, “Where did you get this recipe?”

I told him that I created the Pub Waffle Sandwich myself… and there it was… that gleam of appreciation that said he was so happy to be married to me.

He replied, “This is amazing! It’s like one of those sandwiches where visitors come from out of town to the city and ask for a reference on where to eat. People tell them that they MUST try the Pub Waffle Sandwich.”

Oh Lawd. Please don’t come to my house for breakfast! But if you do, call ahead so I can stuff my piles into a closet, get a shower, and put some pants on.

Perhaps it would be a better idea for you to just try it out for yourself, and if you need more fantastic ideas for using Aunt Jemima Frozen Waffles for an amazing breakfast, follow them on Pinterest.

Pub Waffle Sandwich

Ingredients

4 Aunt Jemima Frozen Waffles toasted according to package directions
1 onion sliced thin
4 eggs
3 tablespoons butter
2 cups baby spinach
4 ounces deli-sliced Black Forest ham
1 roma tomato sliced thin
2 slices American Cheese
2 tablespoons cream cheese

Instructions

Place a medium skillet over medium-high heat. Melt the butter in the skillet and then add the onions. Reduce heat to medium and cook, stirring occasionally until soft and lightly browned.
Meanwhile, in a larger skillet, melt the remaining butter over medium-high heat. Crack each egg into the skillet, keeping the eggs from touching and cook through, flipping once, until done to your preference. Salt to taste and remove from skillet. Keep warm.
To the empty skillet, add the spinach on one side, cooking in the remaining butter. One the other side of the skillet, heat the ham through until warm. Remove skillet from heat. Keep warm.
To assemble the waffle sandwich, spread the cream cheese across two waffles. On these waffles, stack the spinach, tomato, eggs, ham, cheese, and onions. Top with remaining waffles. Serve to two hungry people immediately.

3 Tips for Easy Sausage Balls

Appetizers

From football season through New Year’s Eve, sausage balls have been a family favorite since I was a child. With just three ingredients, creating the best sausage ball recipe is not difficult… but it can be very messy.

Last year, I was in my mother’s kitchen as she was debating whether or not she wanted to make sausage balls, and I was confused. She told me that she didn’t like the time it took to mix by hand and shape all those little balls, and I understood because it is difficult on my arthritis.

But I have learned to adapt with three simple tips.

1) Use a stand mixer.

I use my KitchenAid to mix the sausage balls. The stand mixer is very strong and can break down the sausage easily. So, I dump all three ingredients into the mixing bowl, lock the mixer head in the down position, and turn the mixer on low (about level 3.)

Please note that I do not recommend using a hand mixer.

2) Use a small cookie scoop.

Instead of rolling each sausage ball out by hand, I use my cookie scoop. No more greasy, icky hands. Just even, uniform sausage balls.

And they are not tough when done as you might think. The sausage balls are tender but do not fall apart like those you form with your hands.

3) Drain on layers of paper toweling.

Instead of making a large pile of sausage balls when they come out of the oven, place a single layer over paper toweling. If you do not want to dirty multiple dishes, add another layer of paper toweling and then more sausage balls.

By having a single layer on the paper towels, more grease is absorbed from the sausage balls leaving a soft and almost grease-less texture.

More tips for the Best Sausage Balls

And, just in case you did not know these easy tips…

Shred your own cheese. Prepackaged shredded cheese contains cellulose to prevent caking and it can also keep your sausage balls from sticking together.
If you want a bigger kick in the… ummm… balls, use hot bulk pork sausage instead.
To keep the clean-up simple, line your baking sheet with foil.
Do not over-bake! Sausage balls should be tender, lightly browned of top, and golden on the bottom.

Best Sausage Balls

Ingredients

2 cups baking mix like Bisquick or Jiffy
10 ounces medium sharp cheddar cheese shredded
1 roll 16 ounces mild bulk pork sausage

Instructions

Preheat oven to 350 degrees.
Add all ingredients to the bowl of a stand mixer and mix on low speed until combined.
Scoop equal portions using a small cookie scoop onto a non-stick baking sheet.
Bake for 20 minutes or until lightly browned. Remove from baking sheet and place on paper toweling to drain.

Cheesy Spinach and Artichoke Tortellini with Chicken

There are nights when you need to put a meal together quickly to avoid grabbing takeout and a stocked pantry is very handy. This Cheesy Spinach and Artichoke Tortellini with Chicken is ready in as little as 30 minutes and tastes like a restaurant-quality dish.

Cooks Notes:

If you prefer not to use canned pantry staples, you can use frozen or fresh. The cooking time might be affected slightly and thaw any frozen foods first.
The canned ingredients have enough sodium that additional salt is not required.
If you prefer not to use butter, you can substitute half olive oil and half butter.

Cheesy Spinach and Artichoke Tortellini with Chick

Ingredients

1 19 ounce package frozen cheese tortellini
1/4 cup butter
2 cloves garlic pressed
1/2 onion finely chopped
8 ounces fresh mushrooms roughly chopped
1 14 ounce can quartered artichoke hearts, drained and coarsely chopped
2 5 ounce cans chunk chicken, drained, or about 1 cup cooked chicken
2 cups fresh spinach roughly chopped
2 tablespoons roasted red pepper chopped
1 cup shredded mozzarella
1/2 cup Parmesan cheese grated

Instructions

Cook tortellini according to package directions. Drain but reserve water.
While the pasta cooks, melt butter in a large skillet over medium-high heat. Add onions, mushrooms, and garlic, cooking until softened, about 4 minutes.
Stir in artichokes and chicken. Toss together with cooked tortellini.
Gently mix in spinach, roasted red pepper, and cheeses. Heat through and serve, or if you prefer a creamier sauce, add one cup of pasta water and simmer for about two minutes.

Not-So Chubby Hubby Breakfast Smoothie

Breakfast

This post brought to you by National Peanut Board. All opinions are 100% mine.

As a work from home, homeschooling mother of four kids (ages ten and under), breakfast is often an afterthought, squeezed between checking my email and starting school.

More often than I would like to admit, I feed the kids a quick bowl of cereal while I skip breakfast completely.

However, a recent trip to the doctor revealed that I need to take better care of myself and that means making breakfast a priority.

Since September is Better Breakfast Month, I started right away.But, what do you do when you hate to eat breakfast, are striving to be gluten-free, and don’t have a lot of time? You can have Peanut Butter for Breakfast!

When in a super hurry, even a scoop of peanut butter on a spoon is better than no breakfast at all, and with each spoonful having a great dose of fiber and the good fats, eating peanut butter for breakfast is an easy serving of protein. Plus, since protein makes us feel fuller longer, peanut butter can give you a nutritious boost of energy that lasts much longer than a dull cup of coffee.

Because I not only need protein but more vegetables, I have started adding spinach and carrots to a smoothie in the mornings. The only problem is that my smoothie can taste a little… earthy. By adding a scoop of peanut butter, the taste of vegetables is covered with a yumminess that makes eating a nutritious breakfast so much easier.

But peanut butter at breakfast is not just a great idea for adults! My children love what we call “breakfast pizzas.”

I spread peanut butter over a waffle or pancake instead of syrup and top it with fresh fruit like bananas, strawberries, or blueberries. Sometimes, we go a little crazy and sprinkle a few mini chocolate chips.

The children do a happy dance as they approach the table and I do a happy dance watching them start their day with a smart choice that doesn’t break the bank. At approximately $0.16 per ounce, that is a lot of nutrition in a tiny tummy without spending a ton of money.

And, for the husband on the go-go in the mornings, I can give him a treat that makes him think he is being served a dessert. The Not-So Chubby Hubby Smoothie makes his day start with over 30 delicious nutrients and phytonutrients.

Peanut butter for breakfast just makes everyone happy, and if you need more recipe ideas, you can visit the National Peanut Board and follow them on Twitter and Facebook.

Not-So Chubby Hubby Breakfast Smoothie

Ingredients

2 bananas frozen in chunks
1/2 cup smooth peanut butter
2 tablespoons unsweetened cocoa powder
Milk enough to reach your desired consistency

Instructions

Place all ingredients in a blender and pulse until the bananas are broken down slightly. Then, blend to your desired consistency, adding milk as needed. Happily serves two people.

Homemade Saltine Crackers

Kids

While it was not too long ago that I considered buying crackers a luxury, I never thought about making homemade saltine crackers until recently when I wanted to give my kids a “snack” lunch and had no crackers to stack with their meat and cheese.

I did a search of the internet and came across the recipe at Make It from Scratch but read the comments about how salty the crackers were. That scared me so I reduced the salt significantly.

While I am not an expert, I think the key to making a flaky homemade cracker is in the folding of the dough. The more you fold the dough over, pat it out slightly, turn, and fold again, the flakier the cracker seems to be when done. My theory is that like biscuits, folding adds air between the layers.

I used a doughnut hole cutter for our crackers (cough… to make them prettier for pictures) but in the future, I will save myself a ton of time by using a pizza cutter to make quick rectangles.

When they were not crisping as quickly as I thought homemade saltine crackers should, I bumped up the heat on the oven to 425 degrees. Those crackers were perfect!

Homemade Saltine Crackers

Ingredients

1 1/4 cup all purpose flour
1 teaspoon salt
3 teaspoons shortening
3 ounces milk I used almond milk
Additional kosher or sea salt for sprinkling

Instructions

Preheat oven to 425 degrees.
Mix dry ingredients together with the shortening using a pastry blender (or food processor) until crumbly like sand.
Stir in the milk until the dough comes together. It will be somewhat crumbly but can be pressed together.
Turn out on a well-floured surface and knead until the dough comes together. Then, fold the dough over, press it together slightly, turn 1/4 round, and fold again. Repeat several times to create a lighter, flaky cracker.
Roll out until the dough is thin, about 2 centimeters. (Leaving the cracker thicker will impact the baking time but would still be delicious.) Cut into the shape you desire and prick with a fork.
Place on a nonstick baking sheet or parchment lined baking sheet. Sprinkle with kosher or sea salt.
Bake for about ten minutes but keep a careful eye as the thickness will impact the bake time. The crackers are ready when they are lightly colored and flaky. Remove from the oven and allow to cool on the baking sheet.
Once cooled, store in an airtight container.

Easy Pizza Calzones

I have confessed our pizza addiction previously when I shared my easy homemade pizza dough recipe. Remember? I told you how the pizza delivery guy knows the way to our house blindfolded.

Yes, we eat pizza a lot, but on this evening, I wanted to try something a little different and allowed each child to stuff a round of dough with their choice of ingredients.

I have never made calzones before. Not exactly. So, I attempted this much they way I would make a pizza by preheating the oven and the stone to scorching hot before putting the calzone on. I think next time, I might try to bake them a little slower.

While our Pizza Calzones might not be gorgeous. They were delicious and fun!

Easy Pizza Calzones

Ingredients

1/2 batch Easy Pizza Dough
Your choice of stuffings: pizza sauce pepperoni, mozzarella cheese, etc.
Water for sealing
Olive Oil for brushing top
Grated Parmesan Cheese

Instructions

Place pizza stone in the oven. Preheat oven and the stone to 500 degrees.
On a lightly floured surface, roll dough into circles, about 6 inches in diameter. Place each round on a separate piece of parchment paper.
Place your choice of ingredients on one half the dough, leaving about 1/4 inch on the rim of the circle clean for the seal.
Brush water lightly around the edge and fold over, crimping with a fork to seal.
Then, lightly brush the top with olive oil and sprinkle with Parmesan.
Lift the calzone using the parchment paper and place (paper and all) directly on the pizza stone.
Cook time will vary based on the amount of stuffing ingredients but check each calzone beginning at 5 minutes.

Asian Sesame Chicken with vegetables and noodles

There are those days when best intentions are laid waste and you forget to do the most basic things… like pull the chicken out to thaw. Alas, these moments give us opportunities to get creative.

Or, at least, that is what I tell myself.

Regardless, on one such evening, I put frozen chicken breast strips in a casserole dish. Mixed up a marinade and poured it over. Then, sprinkled the entire thing with sesame seeds.

The results were delicious.

As the Asian Sesame Chicken was cooking in the oven, I was placing water to boil for chicken-flavored ramen and preparing the vegetables to saute.

Any vegetables would be great but I chose sliced zucchini and carrots with diced onions. Just heat olive oil in a skillet over medium heat. Add your vegetables and cook, stirring occasionally until your desired tenderness.

When serving, cut the chicken into pieces. Ladle ramen into a bowl and then add a layer of vegetables. Top with the chicken. Amazing!

Asian Sesame Chicken

Ingredients

1 bag individually frozen chicken breast tender strips
1/2 cup soy sauce
1 tablespoon sugar
1 teaspoon ground ginger
2 cloves garlic minced
2 teaspoons toasted sesame oil
1 teaspoon rice wine vinegar
1 teaspoon black pepper
1 to 2 tablespoons sesame seeds

Instructions

Preheat oven to 350 degrees.
Place frozen chicken breast strips in casserole dish.
Mix together all remaining ingredients except the sesame seeds. Pour the mixture over the chicken.
Cover with aluminum foil and cook about 30 minutes.
Remove foil and sprinkle with sesame seeds. Return to oven for another 45 minutes of until the chicken is done.

Easy Banana Split Pie

Growing up, I always looked forward to church potlucks because someone would bring a Banana Split Pie. I could eat it all day long and not grow tired of it.

Fast forward to a few months ago when my childhood memory had a rude awakening. When asked what dessert I wanted served at a special occasion, I thought longingly over the flavor that lingered in my mind… banana split pie.

This super sweet person searched old cookbooks and found the recipe, and when dessert time rolled around, we took a bite and glanced at one another. Not the perfection I remembered. It actually tasted heavy of butter and just kind of greasy.

So, I found myself on a mission to recreate my imagined experience with a banana split pie and *think* I have found heaven.

This pie ends up light and fruity, perfect for summer.

If you are missing the chocolate flavor of a traditional banana split, I recommend serving this pie on a swirl of chocolate syrup with shaved chocolate on top. As if you needed to add anything!

Mile High Banana Split Pie

Ingredients

1 graham cracker crust
8 ounces cream cheese room temperature
1 can sweetened condensed milk
5 tablespoons lemon juice
1 can 15. 25 ounces crushed pineapple, drained well
1/2 cup maraschino cherries drained well
1/2 cup diced strawberries patted dry, or 1/2 cup frozen strawberries thawed and drained well
1 banana diced
1 cup chopped pecans
1 1/2 cup frozen whipped topping thawed plus additional for garnish

Instructions

Blend together cream cheese, sweetened condensed milk, and lemon juice until smooth.
Stir in fruit and then gently fold in the frozen whipped topping.
Pile into pie shell, smooth, and refrigerate for three hours.
Garnish with additional whipped topping. Slice and serve.

Honey Lemon Pork Chops with Healthy Salt Alternative

My thanks to Sunkist for their support of this blog and their endeavor to promote a healthy salt alternative.

My oldest child is totally addicted to salt. Sweet foods hold no real interest for her, which causes me to wonder if we are truly related. So, in order to curb her sodium intake, I needed a healthy salt alternative.

Being opposed to fake food and chemicals, I needed something real. Since we are on a limited budget, I also needed it to be affordable.

What could be easier than Sunkist Lemons?!

The Sunkist S’alternative

Apparently, my daughter is not the only one with a salt addiction. Studies indicate “virtually all Americans consume more sodium than needed, at an estimated average intake of 3,400 mg per day.” How much salt is a healthy amount? Only about 1,500 mg – 2,300 mg per day! That is a huge difference!

A study conducted by Johnson & Wales discovered that Sunkist lemon juice and lemon zest could be used as a salt substitute for chicken, fish, beef, pork, vegetables, soups, salads, and grains. Instead of using the original amount of salt required by a recipe, you can reduce the salt and add the juice and zest of Sunkist lemons.

It’s a simple and affordable substitute for salt with tremendous health benefits. You can read all of the details, print out a brochure to share with a friend, get recipes, and much more on the Sunkist S’alternative page.

Honey Lemon Pork Loin Chops

So I wanted to put this information to the test and I created a meal without using any salt. None. Why did I #TabletheSalt all together? I wanted to know if this could really work.

I started with a marinade. All real ingredients. A simply combination of lemon juice, lemon zest, red onions, garlic, olive oil, honey, dried oregano, and black pepper.

After mixing the marinade together, I placed the pork loin chops in a ziploc bag, poured the marinade over the meat, zipped the top, and let them rest in the refrigerator all day.

While I was letting my cast iron grill pan heat, I set the bag on the counter to bring the chops to room temperature.

Then, as the pork loin chops cooked, I stretched myself further by steaming potato halves in the microwave for about 6 minutes with lemon juice, garlic, and pepper. When the Honey Lemon Pork Loin Chops were cooked through, I gently placed the potato halves on the griddle to sear.

But… how did it taste?

AMAZING! I could not tell the salt was missing… even from the potatoes! I even found myself feeling very thirsty later, as if I had eaten too much salt.

Try the Sunkist S’alternative and let me know what you think.

Lemon Honey Pork Chops with Healthy Salt Alternative

Ingredients

6 to 8 thick-cut boneless pork loin chops
1 lemon
1 teaspoon oregano
1 teaspoon black pepper
2 cloves garlic sliced
1/2 red onion sliced
1/8 cup olive oil
1/8 cup honey

Instructions

Zest and juice the lemon. Mix the lemon juice and zest together with everything but the pork in a zip top freezer bag. Add the pork and toss to coat. Place in refrigerator for 6 to 8 hours.
Bring grill pan to a medium-high heat. Allow pork loin chops to come to room temperature as the pan heats. Place the pork loin chops on the grill for about 6 to 8 minutes per side or until the internal temperature reaches 145 degrees. Remove from grill and allow to rest for 5 minutes before slicing.

Beefy Hashbrown Casserole

When I cook a roast, I always make sure it is large enough for leftovers because everyone LOVES my roast, and since I always buy them when they are on sale buy one, get one free, feeding my family roast every other week is not expensive.

The only problem with serving roast so often is that we tend to get burned out and I am often trying to find new ways to serve it… in disguise. And so this Beefy Hashbrown Casserole was an idea born out of desperation. Okay, maybe it wasn’t that bad but the results turned into a new family favorite.

If you desire a creamier consistency, add sour cream to the beef and vegetables.

Either way, it is delicious.

Beefy Hashbrown Casserole

Ingredients

2 to 3 cups leftover roast beef shredded with au jus
1 tablespoon olive oil
1 green bell pepper diced
1 onion diced
1 cup sour cream optional
2 to 3 cups frozen hashbrowns
1 cup sharp cheddar cheese

Instructions

Preheat oven to 350 degrees.
Heat a large skillet over medium-high heat. Add olive oil, peppers, and onions. Saute until softened.
Add shredded beef with au jus and sour cream if desired. Stir together.
Cover with hashbrowns. Salt and pepper the hashbrowns according to your taste. Top with cheese and place in oven for 30 minutes or until the cheese is melted.

Mexican Chicken Pot Pie

I enjoy chicken pot pie, especially when I am feeling a little under-the-weather or when a chilly wind is blowing, but sometimes, you need to add a little kick to this comforting dish. Since Bill and I love Mexican food, I decided to give this family favorite a twist and created Mexican Chicken Pot Pie.

The temperature – or “kick” – of this dish is controlled by the heat in the tomatoes and chilies. For just a little heat, choose a can of mild, but if punch it up to medium or hot if you want it to sizzle your tastebuds.

Also, if you do not have cooked chicken tucked away in your freezer, you can use two cans of chunk chicken to pull this dish together quickly.

For our family, this is a one-dish meal, but you could easily add a side salad or black beans cooked with spinach to fill up a plate.

Also, to keep this dish gluten-free, choose corn tortillas.

If you want to prepare this for the freezer, I would skip the tortilla topping and just bag the chicken mixture in a gallon-sized zip-top bag, freezing flat. Thaw in the refrigerator before adding the tortillas and cheese, finishing the recipe as directed.

Mexican Chicken Pot Pie

Ingredients

2 tablespoons olive oil
1 clove garlic pressed
1 onion chopped
2 cups cooked chicken cubed
1 cup frozen corn thawed
1 10 ounce can tomatoes and chilies
8 ounces cream cheese cubed
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
About 6 small corn or flour tortillas
1 cup Colby-Jack cheese shredded

Instructions

Preheat oven to 350 degrees.
Heat olive oil over medium-high heat in a large, oven-proof skillet. Add onion and garlic. Soften, stirring occasionally.
Add chicken, corn, tomatoes, cream cheese, sour cream, salt, and pepper. Stir together and bring to a boil. Remove from heat.
Cut tortillas into strips and place over the chicken mixture in the pattern you prefer. Top with cheese and place in oven for about 30 minute or until the casserole is heated through and the cheese is melted.

No Fighting Over Best K-Cup Flavors with Peach Tea Shaved Ice

Reviews

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser. I am also participating in a contest as an additional aspect of this campaign.

For Christmas, my husband and I were given a Keurig Home Brewing System and my life was forever changed. My husband likes his coffee dark and moody while I like my coffee light and fruity. Immediately, we were able to get exactly what we wanted when we wanted it without having to fight over the best K-Cup flavors.

However, life in the South means that summer dominates ten months of the year and once the temperature started rising, our Keurig no longer held the appeal that radiated through the cooler months… until one trip to Walmart…

Walking into Walmart one afternoon, I was drawn to the Keurig display in the middle of the aisle close to the freezer section. As I perused the amazing varieties, I noticed a cute little blue logo on some of the boxes that boasted “Brew Over Ice.”

On the coffee aisle, I was able to find a few of the Keurig Brew Over Ice flavors but had to look low. I am not opposed to crawling on the floor for a good dose of caffeine. #BrewItUp!

With my buggy stocked with delicious Snapple flavor, I went to browse a selection of summer items and discovered an ice shaving machine and plastic mason jars. Inspiration stuck!

What better way to enjoy our Keurig all summer long than with shaved ice or iced coffee? And with the Grounds to Grow Program, I don’t have to panic over the number of K-Cups I will be sending to the landfill. Keurig can recycle those K-Cups by separating grounds for compost and plastics for re-use.

Snapple #BrewOverIce Peach Tea Shaved Ice

Making a frozen treat with Keurig Brew Over Ice flavors is simple when you have an ice shaver.

To get the best flavor from the Brew Over Ice selections, brew your beverage on the 6oz (small) or the 8oz (medium) setting. Also, make sure to brew into a plastic tumbler for safety.

Then, take a sip of yumminess and pour the rest into an ice cube tray or the freezer containers that came with your ice shaver. Freeze until solid. Then, you are ready to shave the ice and enjoy!

Add fresh or frozen fruit and serve as a flavorful dessert or afternoon treat.

Yes, I know you love me and you can thank me later with boxes of Keurig Brew Over Ice.

I am a happy, southern lady knowing that I can run my Keurig all year long, regardless of the temperature or season.

What do you think are the best K-Cup flavors?

#CollectiveBias

Meatball French Bread Pizza

ON the night I served Buffalo Blue French Bread Pizza, I had to fix something kid-friendly for our children. Since we had leftover meatballs and spaghetti sauce, I decided that a Meatball French Bread Pizza would be easy and gobbled down in minutes.

Whether you purchase store-bought meatballs or make them with your favorite recipe, the children will love these pizzas.

Cook them side by side with any other french bread pizza and make everyone happy.

Meatball French Bread Pizza

Ingredients

1 loaf french bread
1 small package meatballs
2 cups spaghetti sauce
2 cups mozzarella cheese

Instructions

Preheat oven to 450 degrees.
Heat meatballs in spaghetti sauce according to package directions.
Smear spaghetti sauce evenly across the french bread. Cut meatballs in half and place over spaghetti sauce.
Top the meatballs with mozzarella cheese. Place in the hot oven for 10 to 15 minutes or until the cheese is melted.
Slice diagonally and serve.

Buffalo Blue French Bread Pizza

Mushroom Cheddar Stuffed Monster Burgers

My husband is the most amazing man.

He is extremely talented on the saxophone, playing on Grammy-nominated and DOVE Award-winning albums. Have you heard Shackles from Mandisa’s first album? Yeah… that’s him on the horn.

Just by listening, he has an amazing ability to put any music on paper or to change the key and play it. Now, he has started producing tracks for other musicians and singers.

He is a passionate music educator, loving his students and desiring to see them succeed. During marching season, he could easily work 70 hours a week.

He loves the Lord and gets excited about calmly talking to non-believers about his faith, especially when they have a different worldview. And he can do it in such a way that no one gets defensive. Amazing.

Each week, he does the laundry and maintains our yard. He is responsible for making sure the children gets baths at night while I work.

See? I told you. He is amazing.

So, for Father’s Day, only an amazing meal will do.

Since buffalo wings is one of his favorite dinners when we go out to eat, I decided to treat him to a special french bread pizza without the noise and wait at a busy restaurant.

By starting with store bought french bread and frozen boneless buffalo wings, this meal is super simple but very satisfying. If you would rather, you could even swing by the deli for boneless wings or use leftovers from another meal. You could even make homemade french bread.

And don’t be afraid of the blue cheese. I am not a huge fan of the blue but you use so little of it in the cream cheese spread that the flavor is very mild. If you are still apprehensive, you could substitute a sharp cheddar and still have a little flavor pop.

Other recipes for Dad on Father’s Day

Marinated London Broil with Bleu Cheese Butter

Buffalo Blue French Bread Pizza

Ingredients

1 loaf french bread halved
8 ounces cream cheese softened
4 tablespoons blue cheese crumbles
1 package boneless buffalo chicken bites
2 cups shredded mozzarella cheese
2 tablespoons buffalo sauce equal parts hot sauce and vinegar mixed
2 tablespoons ranch dressing

Instructions

Preheat oven to 450 degrees.
Heat boneless buffalo chicken bites according to package directions.
Gently scoop out a little bread from the center of each piece of french bread to form a shallow trough.
Mix together the cream cheese and blue cheese. Smear evenly across the french bread troughs.
Top the cream cheese with the boneless buffalo chicken bites and mozzarella cheese. Place in the hot oven for 10 to 15 minutes or until the cheese is melted.
Drizzle with buffalo sauce and ranch dressing. Slice diagonally and serve.

Honey-Glazed Buttermilk Cornbread Muffins

Side Dishes

There are staples in every southern kitchen: tea, sugar, and buttermilk.Without one of these items in your pantry, your neighbors might think you aren’t feeling well.

Of course, you can always sour some milk by adding a teaspoon of vinegar and letting it sit for five minutes… or you could run to the store for the real thing and have buttermilk pancakes for breakfast the next morning too.

Buttermilk Cornbread Muffins