The sun is shining, the birds are singing, the kids are squealing in the sprinkler, and the smoke is rolling off the grill.  The most rewarding feeling is, my husband is officially in charge of cooking for the next couple months.  All I have to do is side dishes, and clean the kitchen.  I am on it!

I love this potato salad recipe because it takes advantage of the fresh ingredients of summer, and tastes incredible. It is a great twist on a classic!

Boil the diced red potatoes until tender.

Whisk together the dressing ingredients.

Mix potatoes, peppers, onions, bacon, and dressing in a large bowl. Refrigerate for 1 hour or serve warm

Makes 8 servings

My Name is Amanda and I am addicted to food.  Not just any food but luscious, savory, delectable treats. I have a hard time not baking with butter or cream cheese.  I love dessert and there aren’t many nights that go by that I don’t crave something sweet. The problem is that other people are starting to notice my love of food.  Not by the glint in my eyes when I look at a slice of chocolate cake, but by the size of my rear. ~chuckles~

In all seriousness, do you know how hard it is not indulge when the first thing your kids say after dinner is, “What’s for dessert?” I love eating fresh fruit, but sometimes that just doesn’t cut it.  I have started buying these Oikos Greek Yogurts with Fruit on the Bottom and they are my new addiction.  My kids asked me why I like them so much and I said, “MMM…they taste like cream cheese in a cup.” It was like my own words echoed in my head. Hmm…I wonder.

I hit the kitchen with my “cream cheese in a cup” and an idea.  I came up with these Short Cut Skinny Strawberry Cheesecakes and they are heavenly.  Not only will they do on those nights when I want something more.  But they only have about 140 calories each which makes me completely innocent if I happen to have one.

I like that you can personalize them by changing the flavor of the yogurt, or the graham crackers to Chocolate or cinnamon.

Gather your ingredients. I chose strawberry greek yogurt because that is what I had in the fridge…and I had some fresh strawberries to go with!

Just crumble the graham crackers.  I didn’t want to get my food processor out so I used my hands and got more of a chunky crumble.  Which was fine by me. I opted to not put any butter or anything to hold the crumbs together (I am going for low cal!) The yogurt and the paper line help hold it all together.

Top eat cup of graham crackers with about 1/3 cup of yogurt. Once topped place them in the freezer for atleast 2 hours.

When you remove them top them with a dollop of cool whip.  Keep frozen until ready to serve.

I have been on a D.I.Y. rampage lately.  I am really trying to stay away from packaged and processed foods.  My kids still love to have treats in the house, and don’t understand why I am not buying their favorite treats.  Instead of giving in I have just been making a lot from scratch.  This brownie mix is great to make in large batches and put in bags or jars to have on hand.

I also, love this because I can make it gluten free, which makes it super friendly for everyone in my house.  Gluten free brownie mix costs $4+ a box.  So this is a money saver too. Don’t miss all of these other great D.I.Y. Recipes too!  You can make so many things yourself!

There comes a time when you find yourself doing things that you never thought you would do. One of them for me, Frying Pickles. Yup, just not a big enough pickle fan to think I would ever fry them up for a snack.  However the food network told my husband that I should. Does that ever happen to you? Darn food network fills my families heads with all sorts of ideas. So off to the kitchen I went.  My husband now thinks I am now the best wife in the world which made the 15-20 minutes I just spent in the kitchen totally worth it!

I tasted a fried pickle, because what kinda cook would I be if I didn’t taste my own creation. I decided that if you are a fan of Salt & Vinegar chips, these are a tasty treat. The tangy dip I made to go with them, adds a spicy creaminess to them.  I handed the bowl over to my husband and kids and they were gone within minutes. So, I must have done something right.

Start with dill pickle chips. Drained very well, you don’t want them to be too soggy. Go ahead an heat your own in your pan now to about 350-375 degrees.

Dip the pickle chips in seasoned cornstarch.  I did it one at a time for demonstration purposes. Later on…I got real and did a handful at a time. LOL

Then dip them into the egg wash. I added a couple dashed of hot sauce to it to spice them up a bit.

And then one more trip in to the seasoned corn meal. After they are coated, drop them in the a hot oil for 2-3 minutes or until golden brown.

Serve with the Tangy Dipping Sauce. DELISH!

I am pooped! It has been a horribly long week, and I feel like I have run in circles the whole time.  We are also expecting a blast of cold weather, and rain.  I am ready to curl up with a blanket, and a movie and just get comfy!!

This Caramel Corn Chex mix is a family favorite and is sure to hit the spot while we watch our movie tonight!  Plus it is very easy to whip up a batch or two!!

1. Preheat oven to 250 °
2. Place Popcorn, Cereal, and nuts in a roasting pan.
   
3. In small saucepan, melt butter, stir in karo syrup and brown sugar.
4. Once melted and mixed, remove from heat and stir in vanilla.
   
5. Pour Carmel over cereal mix, and stir to coat.
   
6. Put in oven and let bake 45 minutes, stirring half way through.
7. Pull out of oven and dump on waxed paper to cool.
8. Break up and put in bowl to enjoy.

This can be given as gifts during the holidays! Mine really never lasts that long though.
Make this gluten free by using rice chex, and dairy free by using Dairy free Margarine.

Easter will be here this weekend, and I think I have jelly beans coming out my wazoo! LOL  The kids seem to be getting them from everyone, and I (of course) bought a bag or two.  Now, what to do with all those jelly beans.   I love to eat a handful for a snack but I wanted to be more creative with them this year.  I whipped up a batch of blondies and plopped those juicy jelly beans right in their.

They turned out amazing and my kids are in love with our new Easter treat!  So whether you serve them for an Easter treat, or make them as a way to use up some of those after Easter Jelly Beans, these Blondies are a great recipe to have on hand!

Mix up the blondie dough and spread in a greased 8×8 pan.  Sprinkle the jelly beans on top.

Bake at  350 for 20-25 mins.  The blondies will bake up around the jelly beans.

All to cool and enjoy!

Spring is here and Easter is around the corner.  The kids and I wanted something to help usher in spring this week.  These Birds Nest Cookies are just so stinkin cute, we couldn’t resist!

I love love love them because the are Gluten free, and Dairy Free (minus the cadbury eggs).  Making them a great treat for everyone in my house!  They are also super easy.  The hardest part is waiting for them to come out of the oven.  I had several pacers this time around, but they were glad they waited when they were finished.  These are such a cute Easter dessert, you have to give them a try!

Beat together 4 Egg whites, cream of tartar, and salt until soft peaks form.

Slowly beat in 1 cup of sugar until meringue becomes glossy and stiff.

Fold in 1/2 cup of shredded coconut.  Be-careful not to stir because that will flatten your meringue.

Scoop the meringue mix onto parchment lined baking sheets and use a spoon to make a dent in the middle for the nest.  Sprinkle the outsides of the “nests” with more shredded coconut. Bake for 1 hour and 15 minutes at 250 Degrees F.

Tuck in the candies once the cookies are cool!

I had to get a picture of this one…it looks like they are hatching!   Enjoy!  Store uneaten nests in an airtight container.

I am that mom who has the best ideas and plans.  Then they all fall through when I walk to my pantry to see that I am out of one or two of the ingredients I need to pull off a masterpiece.  I don’t know if you have ever put 3 kids in the car, buckled them in their car seats, and drove to the store for 1 item, but that is not my idea of fun.

One of those items that I used to always run out of was cake mix, but it my effort to eliminate chemicals from our diets I started making our own, and they are wonderful.  Not only are they easy to make with pantry staples, they are great to give as gifts with the recipe.  Make a gift basket with a couple d.i.y Cake Mixes, a new cake pan, dish towels and a wooden spoon, and you have a great gift!

The one thing I like about this recipe is I can make my own gluten free cake mixes with ease.  If you have looked at the price of Gluten Free Cake mixes they are ridiculous.  This recipe makes it affordable for me to make cupcakes again!

Here is a Printable Cake Mix Directions sheet to print that way you can attach it to your own homemade mixes.

Don’t forget about this Homemade Pancake Mix too! I love stocking my pantry with chemical free items!

I have been hunting high and low for cute ideas for St Patrick’s day.  I love really having fun with the holidays with the kids.  I was trying to find something rainbowy with fruity pebbles.  When all else fails make something!  So, I hit the pantry and started gathering ingredients not quite sure how it would turn out.

I had a little helper, but don’t let her cuteness fool you.  She was after only one thing…chocolate. My girl!

Here is what my helper and I came up with.  Hope you love them as much as we do!

Measure out cereal and pretzels into a large bowl.

Microwave 10oz of marshmallows and 3TBSP butter or margarine on high for 1.5-2 mins.

Poor melted marshmallows over cereal mix and stir…move fast!

Grease your hands and press the gooey cereal mix into a greased cupcake pan.  You should be able to fill the pan.  Allow to cool.

Serve and enjoy or store in an airtight container!

Peanut butter is a major staple at my house!  We love the stuff! Peanut Butter Cookies, Peanut Butter Sandwiches, Peanut Butter Pie, oh Peanut butter!

Now that I have the love fest out of the way.  The kids and I hit the kitchen for something easy this weekend.  It has been a long week, and we are tired…but we needed something to satisfy our sweet tooth!  These peanut butter balls are like making your own Reese’s Peanut Butter Cups in a matter of minutes! The best part is I can make them Gluten Free and Dairy free so everyone in my house can enjoy them.  Well….except for me, since I am being super good right now.  I am trying really hard to loose a few lbs before my birthday. Although, I may have snuck a nibble.

In a microwave safe bowl you will want to place 2 cups of peanut butter (1 16oz jar) and 1/4 cup of butter ( I used coconut oil and it turned out great!) Microwave for 30 seconds and stir together.

Once the peanut butter is all soft mix in 2 1/2 cups of powdered sugar and vanilla.  It will turn into a dough like pictured above.

Once you have your peanut butter dough.  Roll it into teaspoon size balls or whatever size floats your boat. and place them on a wax paper lined cookie sheet.

Now these should hit the fridge for a couple hours until they harden…or for the impatient types like me.  The freezer for about 15 minutes.

In another microwave safe bowl melt together 1 bag of semi sweet chocolate chips and 2 tbsp margarine (again I used coconut oil and it turned out fantastic!) I did this in the microwave for 30 seconds. Stirred, then returned to the microwave for another 30 seconds until fully melted.

Dip the cold peanut butter balls in the chocolate and place them back on the wax paper.

When done return them to the fridge or the freezer to harden.

When you are finished you will have a gooey delicious treat that you will make over and over again, because they are just that good!

It never fails.  The kids want pancakes, or you are trying to make biscuits for with dinner and you go to the pantry only to find yourself completely out of baking mix. ~sigh~ That just drives me nuts.  Now you can make your own anytime of day and keep it on hand so you never run out again!  The best part is you will know what is inside.  No chemicals or preservatives…just whole ingredients.

You can even substitute whole wheat flour, or even rice or almond flour for gluten free pancakes.

Mardi Gras is around the corner, and Fat Tuesday is a time to indulge in all things food.  You don’t have to tell me twice to indulge in food.  After a bit of reflection this week I have just decided I love food. I love to make it, I love to experiment with recipes, and most of all I love to eat it.  Sometimes it takes cutting back on food to truly appreciate it.

I was watching the Food Network, which always makes me hungry, and I saw a commercial with a big piping hot plate full of Beignets.  I thought to myself, what better way to celebrate Mardi Gras?!   So I hit the kitchen to whip up a batch…then I got the eyes.  The really cute little ones that can’t eat gluten.   I then made it my mission to make a gluten free batch too.  They turned out superb!

Combine the warm water, sugar and yeast; stir and set aside to activate the yeast. Allow mixture to sit until it becomes frothy, at least 5 minutes.
In a large bowl beat together the egg and milk. Add 1 cup of the Flour and the salt. Beat until integrated.

Cut the shortening into small chunks and mix in with the 1 cup flour, egg and milk.
Slowly beat in remaining flour and the proofed yeast mixture until completely mixed. The dough should not be stiff or sticky at this point.

Turn the dough out onto a clean surface or pastry mat dusted with Flour.
Roll gently with a rolling pin into a 1/2-inch thick rectangle.

Using a large, sharp knife, cut strips of dough 2 inches wide, on a diagonal (not straight up and down, leaving a diagonal edge to the strips). Cut across these strips in the same way, creating diamond-shaped Beignets.

Place cut Beignets onto a parchment-lined baking sheet and cover loosely with a damp towel.
Allow to rise in a warming drawer or an oven brought to 200° F, then turned off. The Beignets will roughly double in size after rising for 45+  minutes (You can leave them covered overnight to rise as well)

After the Beignets have risen, pour vegetable oil into a large saucepan to a depth of 2-3 inches. Heat the oil on medium-high to 310° – 360° F.
Once the oil is to temperature, gently submerge 2 – 3 Beignets in hot oil and cook until lightly browned and puffed on each side – approximately 1- 2 minutes only.

Remove with a skimmer or slotted spoon to drain on paper towels, and sprinkle confectioner’s sugar liberally over top of each Beignet. Serve warm.

I swear the computer is going to be the death of me.  I get emailed links, and find things on pinterest that I have no business having.  I think I can feel my behind growing every time I find some new yummy concoction!

It is every woman’s god given right to be a chocoholic, and my daughter wants to be a chocoholic so badly!  Her dairy allergy has made it pretty much impossible to enjoy this simple stress relieving pleasure.  The only dairy free mainstream chocolate we have found at this point is Ghirardelli semi sweet chocolate chips …which make one killer cookie I might add.

When I found this recipe for these homemade chocolate bars the other day that contained no dairy I was all over it.  I was concerned that they may not be that great, so a taste test was involved.  Plus, like many of you I don’t want to spent 2 hours in the kitchen making a huge mess and then having it not turn out.

So I got busy and melted and stirred.  I poured this chocolaty goodness into a pan and waited.  I didn’t have to wait too long, cause I put it in the freezer.  After the longest 10 minutes in the world I pulled out this huge brick of chocolate, and I think I heard the angels sing.  This chocolate not only has an exquisite taste, it melts on the tip of your tongue.

My mind has not stopped swirling about all the things I can do with this chocolate.  So far, in the last 2 days, I have made a chocolate ganache for her cupcakes, dipped strawberries in it, and made these wonderful homemade chocolate bars.  You can mix in anything your heart desires for you or your valentine.  I made these with almonds and valentine sprinkles on the top.

Gather all of your ingredients. I found the agave nectar at walmart, but many stores carry it now as a sugar alternative.

Melt the coconut oil in the microwave and stir in agave.  I am sure you could use light corn syrup instead, you would have to experiment with the amount.  I would start low and add more after a necessary taste test.

Stir in the cocoa powder.

Pour the chocolate into your mold or container and add your mix ins.  I added almonds.  Then I sprinkled some valentine sprinkles on top. (They sunk in…but shh…we aren’t telling.)

The final deliciousness.

I was blown away by the response after I posted the Italian Dressing Mix Recipe last week.  You guys loved it and I had a ton of requests for a Ranch Dressing Mix Recipe.   I just so happen to have one for you guys that I use all of the time!

I love this because it is truly versatile!  Not only can you make your own ranch, you can make your own dip with it.  This is made in huge batches in a jar in my kitchen, because my daughter is allergic to milk and I refuse to pay $4-$5 for a bottle of dairy free ranch dressing.  This makes the best tasting dairy free ranch dressing and dip.  This is also great for those of you that are Vegan, and can’t have dairy for that reason.

This is what the dry mix looks like after you have it all mixed up.

This is a picture of the Dairy Free sour Cream.  You can special request your store to carry it.

And of course, I had to add this picture of my dip thief into the mix.

I linked up at…

Balancing Beauty and Bedlam

I am always looking for new and exciting recipes to share with you guys, and I love finding make your own mix recipes.  They turn out not only being healthier but much easier on the wallet.  This week I stumbled across a recipe for Homemade Italian Dressing Mix.  It is absolutely genius, because with the food allergies in my house I have to read every label twice to make sure there is no hidden gluten or dairy.  With my own mix, I know what is in my salad dressing.

You can use this for so many things besides salads.  Make this dressing for on pasta, as a marinade, or use the mix as a dry rub on meat before you grill.  It is so versatile!   I will now be adding this to my seasoning cabinet with my homemade taco seasoning and homemade onion soup mix

Linked up at Tasty Tuesday

I love “Snack”urday.  It came out of my love for making special treats with my kids on Friday nights and Saturdays.  While some “Snack”urdays are more adults, or just a family indulgence.  It all comes back to fun times with the family.  Tonight me and the kids got in the kitchen, rolled up our sleeves and got our hands dirty.

We had some fun making these Chocolate Football Bites…and of course had a blast taking pictures with our new kids cooking utensils that happen to have little bodies. LOL

If you are watching football this weekend or even for the superbowl, but these fun treats with your kids.  You will make amazing unforgettable memories with them! Plus they are gluten free and dairy free so they are perfect for everyone!

Gather you ingredients.

Place Chocolate, karo syrup, and butter in microwave safe bowl

Microwave for 1 1/2 -2 Minutes.

Place 4 cups of cereal in a large bowl.

Pour the chocolate mix over the cereal and stir.

Shape with moistened hands into 3 inch footballs and place on a wax paper or parchment paper covered cookie sheet.

Decorate footballs with icing or white decorator gel.

Enjoy!

New Years will be here this weekend, and if you are looking for a way to get those Black Eyed Peas in here is a great recipe. Here is a fun fact about why Black Eyed Peas are so important on New Years.

Why Black Eyed Peas?

The practice of eating black-eyed peas for luck is generally believed to date back to the Civil War. At first planted as food for livestock, and later a food staple for slaves in the South, the fields of black-eyed peas were ignored as Sherman’s troops destroyed or stole other crops, thereby giving the humble, but nourishing, black-eyed pea an important role as a major food source for surviving Confederates.

Today, the tradition of eating black-eyed peas for the New Year has evolved into a number of variations and embellishments of the luck and prosperity theme .