Tag: Gluten Free

Marinated Vegetable Salad

You know when you get invited to a get together and you need to bring a dish to pass but definitely don’t want to think hard? This marinated vegetable salad is the dish you bring, my friends.

Years ago, I remember saying to the Mr, “I mean, you have a fruit salad…I wonder if there is such a thing as a vegetable salad?” As soon as it left my mouth, I felt so silly asking the question. Aren’t all salads vegetable salads? I mean, no, not if you live in the midwest. If you head to a potluck, you’ll see all sorts of non-vegetable salads. We have pasta salad. We have this Snicker apple salad. And the classic tuna salad. But this marinated vegetable salad is exactly what I envisioned when I asked that silly question. (I just brought it up again to him, and he gave me the most loving, but judgemental look). 

Back to my question…

I was picturing a salad full of chopped vegetables, like chopped fruit. But unlike the fruit salad I normally make, a vegetable salad needs a little sauce to give it a pizzazz. If you’ve been here a while, you know I love to make everything from scratch, and I probably could do that here. But I have found that Zesty Italian dressing from the store just works so well and makes for a quick and delicious side. 

This recipe has become my absolute go to when I have to bring a dish to pass. The healthier me loves that I can depend on vegetables being available when I am surrounded by a lot of other delicious things. It takes minimal prep and doesn’t really need to be kept cold or hot. It can just hang out at room temperature for the duration of the fest!

The best part though? It’s totally customizable. Don’t love peppers? Skip them. Want all the broccoli? Give it an extra cup! 

Ready to start creating? Let’s go!

Your Ingredients for Marinated Vegetable Salad

  • 1 head cauliflower
  • 1-2 heads of broccoli
  • 3 carrots
  • 2-3 cucumbers
  • 1 can black olives 
  • 1 red onion 
  • 2 cups halved grape tomatoes 
  • 1-2 sweet peppers
  • 1 cup zesty Italian dressing 
  • ¼ cup grated Parmesan cheese 
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil 

Your Steps

Dice the red onion and cut all the remaining veggies into bite size pieces. Slice the black olives in half. Combine all the ingredients in a bowl with a cover and mix. Pour on the dressing, cheese, oregano, and basil. Stir well. Chill a few hours before serving. But this salad is best made the night before so the vegetables can marinate and is honestly best about two days later. It’s definitely not something I complain about when I have leftovers! 

Chopped Vegetables
Chop it up!
Chopped vegetables with spices.
Add all the seasoning!
Marinated vegetable salad
Let it rest!
Marinated vegetable salad
Serve it up!

Marinated Vegetable Salad

You know when you get invited to a get together and you need to bring a dish to pass but definitely don’t want to think hard? This marinated vegetable salad is the dish you bring, my friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 12

Ingredients
  

  • 1 head cauliflower
  • 1-2 heads of broccoli
  • 3 carrots
  • 2-3 cucumbers
  • 1 can black olives
  • 1 red onion
  • 2 cups halved grape tomatoes
  • 1-2 sweet peppers
  • 1 cup zesty Italian dressing
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Instructions
 

  • Dice the red onion and cut all the remaining veggies into bite size pieces. Slice the black olives in half.
  • Combine all the vegetables in a bowl with a cover and mix.
  • Pour on the dressing, cheese, oregano, and basil. Stir well.
  • Chill a few hours before serving.
Keyword broccoli, cauliflower, cold sides, dishes to pass, Italian dressing, onions, peppers, side dish, side dishes, vegetables
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Looking for other great Sides?

Check out my Cooking page for other inspiration. Or maybe you want to eat with your eyes! Then you can find a treat or two below!

Summer Garden Orzo Salad

JessLeave a comment

Slow Cooker Southwest Chicken

Sometimes life just calls for simple, slow cooker recipes. Whether it be a busy weeknight full of work meetings and volunteering; kiddos with sports activities at wild hours; or, if you’re like me, you’re laid up with a knee injury and can’t put weight on your leg for at least a month. When cooking is one of your happy places, you visit that happy place a few days out of surgery to create a delicious and very simple Slow Cooker Southwest Chicken. 

I had craved chicken going into surgery and had the Mr. pick some chicken breasts up. Then, much to my surprise, a number of friends had asked if they could drop off meals for us, asking “would that be helpful?” 

My response was always, “It sure would be helpful for my husband!” One such meal was a tortilla soup that was DELICIOUS. It made me crave more Tex Mex flavors and chicken, but I was only a few days out from the surgery and moving about the kitchen was not a thing I was ready to do. 

So I did what any good food blogger would do…

I texted the Mr. a set of ingredients I thought I would need and directions to grab the slow cooker. A rearrange of chairs so I could elevate my knee and we were set! I had a great helper to drain and rinse black beans and grab the remaining spices I forgot to grab and this beauty of a recipe was set to go! 

I was even able to lean on my mini me to help make some brown rice to serve it over. When we got done eating, she gave it a quick two thumbs up and I cleaned her bowl. My big kiddo was away, but also devoured a couple bowls when he got home. I think we have a win! 

Let’s get cooking!

Your Ingredients to Slow Cooker Southwest Chicken 

  • 2 chicken breasts, seasoned with salt and pepper 
  • 1 15 ounce can of diced tomatoes, undrained and unsalted
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can black beans, rinsed and drained
  • 1  cup frozen corn
  • 2 cups frozen peppers and onions 
  • 1 tablespoon chili powder 
  • 1 teaspoon each of garlic powder, onion powder, cumin, oregano
  • ½ teaspoon pepper 
  • ½ teaspoon salt 
  • Pinch of cayenne pepper for some heat, optional
  • Cooked white or brown rice, to serve over
  • Toppings: green onions, shredded cheese, cilantro, jalapeno slices 

Your Steps to Slow Cooker Southwest Chicken

Add the diced tomatoes, tomato sauce, black beans, corn, and peppers and onions to a slow cooker. Stir. Add all spices and herbs and stir again. Top with the chicken and spoon some of the vegetable mixture on top. Cook on low for 6-8 hours. 

If you have not done so, cook rice. We keep instant brown rice on hand for nights we need to be quick and long grain brown rice for days we don’t need to be so quick. 

When cooking is done, remove the chicken from the slow cooker. Shred using two forks and mix back into the vegetables. Serve over cooked rice and top with all the fixings you love! Me? I am hear for allll the cilantro and some cheese! 

Gather the vegetables!
Season them up!
Add in the chicken..
6 hours later!
We shred that up!
And serve!

Slow Cooker Southwest Chicken

Looking for an easy dinner on those busy nights that you can still feel good about eating? Give this slow cooker southwest chicken a try!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Course dinner, Main Course
Cuisine American
Servings 8 people

Equipment

Ingredients
  

  • 2 chicken breasts seasoned with salt and pepper
  • 1 15 ounce can of diced tomatoes undrained and unsalted
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can black beans rinsed and drained
  • 1 cup frozen corn
  • 2 cups frozen peppers and onions
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin oregano
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • Pinch of cayenne pepper for some heat optional
  • Cooked white or brown rice to serve over
  • Toppings: green onions shredded cheese, cilantro, jalapeno slices

Instructions
 

  • Add the diced tomatoes, tomato sauce, black beans, corn, and peppers and onions to a slow cooker. Stir.
  • Add all spices and herbs and stir again.
  • Top with the chicken and spoon some of the vegetable mixture on top. Cook on low for 6-8 hours.
  • If you have not done so, cook brown rice according to directions.
  • When cooking is done, remove the chicken from the slow cooker.
  • Shred using two forks and mix back into the vegetables. Serve over cooked rice and top with all the fixings you love.
Keyword chicken, chicken recipes, crock pot, crockpot, slow cooker, Southwest, Tex Mex
Tried this recipe?Let us know how it was!

Looking for things to pair with dinner tonight?

Check out some of these recipes for inspiration or head to my Cooking or Baking pages!

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Buckeye Balls

I’ll be honest, I hadn’t heard of Buckeye Balls until about ten years ago. I was pursuing a foodie magazine a number of years ago around the holidays, and they had a section on holiday candy making. And I don’t know about you, but the pairing of chocolate and peanut butter ranks right up there in the top of flavor pairings in my world. So I quickly mixed up a batch, and instantly fell in love. 

Now, they have become a staple in my holiday baking and candy baking. It’s the number one request from my sissy when I am baking for our Winter Solstice celebration (I grew up celebrating the solstice more than Christmas). What I love about Buckeye Balls is that they mix up SUPER quick. They are no bake. And the chill time isn’t even terribly long. Forgot you were supposed to bring a treat for a party in the evening? These are a perfect idea!

This recipe will result in about 50 teaspoon sized treats. (I know many recipes call for larger Buckeye Balls, but I dig bite size treats.) 

Your Ingredients

  • ¾ cup creamy peanut butter
  • ¼ cup butter, softened
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
  • ½ cup semisweet chocolate chips
  • ½ tablespoon coconut oil 

Your Steps to Buckeye Balls

Combine sugar, peanut butter, vanilla and butter. Cream well, being sure to get all “corners” of the bowl. Use a teaspoon to measure and your hands to form balls with the mixture. Place on a lined baking sheet and chill for 1-2 hours. 

Once chilled, melt coconut oil and chocolate chips in the microwave, 30 seconds at a time, until smooth. Dip balls into chocolate using a toothpick (or fingers, but this is crazy messy). You can cover the hole formed from the toothpick, leave it, or drizzle the leftover chocolate like (this is what I like to do!) If you are going to drizzle, you truly don’t need anything fancy. Simply spoon the leftover chocolate into a small zipper baggy, snip the corner (smaller rather than larger), and squeeze and drizzle!

Mix it up!
Form into balls by the spoonful
Drizzle and chill!
So dang good!

Buckeye Balls

Peanut butter and chocolate pair so nicely in these quick and delicious Buckeye Balls. Great for any holiday treat tray!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 0 minutes
Chill Time 1 hour
Course Dessert
Cuisine American
Servings 50 candies

Ingredients
  

  • ¾ cup creamy peanut butter
  • ¼ cup butter softened
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
  • ½ cup semisweet chocolate chips
  • ½ tablespoon coconut oil

Instructions
 

  • Combine sugar, peanut butter, vanilla and butter. Cream well, being sure to get all “corners” of the bowl.
  • Use a teaspoon to measure and your hands to form balls with the mixture. Place on a lined baking sheet and chill for 1-2 hours.
  • Once chilled, melt coconut oil and chocolate chips in the microwave, 30 seconds at a time, until smooth.
  • Dip balls into chocolate using a toothpick.
  • You can cover the hole formed from the toothpick, leave it, or drizzle with the leftover chocolate.
Keyword buckeye balls, candies, candy making, chocolate, chocolate and peanut butter, peanut butter
Tried this recipe?Let us know how it was!

Looking for other sweets and treats?

Check out a few of the recipes below or head to my baking page!

Jess2 Comments
Pumpkin Pie Baked Oatmeal

Pumpkin Pie Baked Oatmeal

Weekends in the fall are for cozy breakfasts. Warm breakfasts that you can curl your hands around with a cup of coffee and just take in the cool, beautiful weather. At least, that’s what I believe. Most days of the week, I go for overnight oats with Greek yogurt (Grab this recipe here!), but on the weekend, I like to play around with my breakfast a little more and this pumpkin pie baked oatmeal is just the ticket. 

I don’t know your story, but I am a mom that lives for the quiet on the weekends. For me, I intentionally wake up before everyone else so I can enjoy my coffee and breakfast with a candle and some Christmas lights (don’t judge!). I love mixing together baked oatmeal to savor while it’s still before dawn. This pumpkin pie baked oatmeal is a single serving dish of deliciousness that mixes up in minutes and bakes in just twenty minutes. I top it with a little Triple Zero Vanilla Greek Yogurt to get those whipped cream vibes without all the sugar. So dang good!

Ready to make your own breakfast? Let’s go! 

Your Ingredients for Pumpkin Pie Baked Oatmeal 

  • ½ cup quick oats
  • ½ tablespoon ground flaxseed
  • ⅛ teaspoon nutmeg 
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ½ teaspoon baking powder 
  • 1 tablespoon maple syrup
  • ⅓ cup unsweetened almond milk (or other milk of your choice)
  • ⅛ teaspoon vanilla
  • ½ cup pumpkin puree (I always roast my own! Learn how here!)
    2 tablespoons walnuts (optional) 

Your Steps

Preheat the oven to 375 degrees. In a small bowl, combine oats, flaxseed, nutmeg, cinnamon, salt, and baking powder. Add remaining ingredients and stir well. Pour the mixture into a small round baking dish. Bake for 15-20 minutes, until the top of the oatmeal is solid. Eat it plain, or top with vanilla Greek yogurt for extra protein and a little treat! 

You’ve got your dry.
Mixing the Ingredients
And you’ve got your wet.
Not Baked Oatmeal
Ready to bake!
Diving in
Ready to eat!
Finished Baked Oatmeal
With a little extra treat!

Finished Baked Oatmeal

Pumpkin Pie Baked Oatmeal

A warm and cozy pumpkin pie baked oatmeal is the ticket for a single serving breakfast full of good for you ingredients
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 1

Ingredients
  

  • ½ cup quick oats
  • ½ tablespoon ground flaxseed
  • ⅛ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ½ teaspoon baking powder
  • 1 tablespoon maple syrup
  • ⅓ cup unsweetened almond milk or other milk of your choice
  • ⅛ teaspoon vanilla
  • ½ cup pumpkin puree
  • 2 tablespoons walnuts optional

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a small bowl, combine oats, flaxseed, nutmeg, cinnamon, salt, and baking powder.
  • Add remaining ingredients and stir well. Pour the mixture into a small round baking dish.
  • Bake for 15-20 minutes, until the top of the oatmeal is solid.
  • Eat it plain, or top with vanilla Greek yogurt for extra protein and a little treat!
Keyword baked oatmeal, Breakfast, oatmeal, pumpkin, pumpkin recipes, single serving
Tried this recipe?Let us know how it was!

Looking for other breakfast inspiration?

Here are a few of my favorites!

JessLeave a comment

Raspberry Peach Sauce

I know, I know. Making raspberry peach sauce sounds like baby food. That’s what people tell me, anyway. But I counter that with, “What do you call applesauce?” And then they shrug. But I win and I have them try it and they don’t care what you call it…it’s darn good. 

The idea of peach sauce was born out of my hatred of blanching and peeling tomatoes, peaches, and the like. Honestly, I don’t have an issue with blanching beans for freezing. But the extra step of peeling? NO THANK YOU. They stay on when I make tomato sauce and it turns out just fine. So why not give it a try with peaches? And let me tell you, it works! 

Most years, I simply wash, quarter, cook down, blend, can. This year, I added an extra layer of adding frozen raspberries from my garden to combine the flavors. Oh my. It was definitely an addition worthwhile and it was determined that I needed to share this raspberry peach sauce.

Enough talking, right? Let’s start creating peach sauce (and maybe raspberries? You get to decide!). Before you do though, you have to make a decision…are you going to can it or freeze it? (More on this later!)

Your Ingredients

  • 1 ½ cups water
  • 20-25 peaches, washed well 
  • 1-3 cups frozen raspberries (optional) 
  • ½-1 cup sugar, if desired
  • Fruit fresh, if freezing

Prepping the Raspberry Peach Sauce

Wash your peaches well. Halve, pit, and quarter the peaches. Place in a large kettle with water. Begin to cook over medium heat, smashing periodically using a potato masher. As the peaches cook down, stir and mash. When the peaches have softened significantly, use an immersion blender or food mill to break down the peaches to a sauce. If you prefer to add raspberries, add 2-3 cups of frozen raspberries. Cook an additional 3-4 minutes and then blend again. Test the fruit at this point for sweetness. Add sugar by the ¼ cup, until desired sweetness is found. 

Peaches
Washed and ready!
Just starting to break down
Cooked down peaches
Getting soft!
Raspberries and Peaches
The color contrast though.
Blend it one more time!
Canned peach sauce
Into the canner they go!
Delicious!

Canning Your Raspberry Peach Sauce?

If you want to water bath can it, you have some prep.  When your sauce is almost ready begin to prepare your water bath canner and jars if you plan on processing them. 

Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water. 

Bring peach sauce to a boil. Once you have reached a boil ladle into prepared jars, leaving ½ inch head space, maintaining the boil on the kettle as you go. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 20 minutes and quart jars 25 minutes (adjusting for altitude). Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

Freezing it? 

Once your sauce has reached a boil, allow to cool for an hour, stirring periodically. Ladel into freezer safe containers, leaving ½ inch head space. Cover, label, and freeze. Additionally, you can treat with fruit fresh to keep from browning. Add ¾ teaspoon per cup of fruit. 

Looking for more information about canning? I highly recommend checking out the National Center for Home Preservation for information at your fingertips!

Raspberry Peach Sauce

Fresh ripe peaches and frozen raspberries create this delicious and unique raspberry peach sauce for summer flavors all year long!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Canning, Homesteading, Preserving
Servings 6 quarts

Equipment

Ingredients
  

  • 1 ½ cups water
  • 20-25 peaches washed well
  • 1-3 cups frozen raspberries optional
  • Fruit fresh if freezing
  • ½-1 cup sugar if desired

Instructions
 

  • Wash your peaches well. Halve, pit, and quarter the peaches. Place in a large kettle with the water.
  • Begin to cook over medium heat, smashing periodically using a potato masher. As the peaches cook down, stir and mash.
  • When the peaches have softened significantly, use an immersion blender or food mill to break down the peaches to a sauce.
  • If you prefer to add raspberries, add 2-3 cups of frozen raspberries.
  • Cook an additional 3-4 minutes and then blend again.
  • Test the fruit at this point for sweetness. Add sugar by the ¼ cup, until desired sweetness is found.
  • Wash and sanitize six quart jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • Bring peach sauce to a boil. Once you have reached a boil ladle into prepared jars, leaving ½ inch head space, maintaining the boil on the kettle as you go.
  • Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight.
  • Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 20 minutes and quart jars 25 minutes (adjusting for altitude).
  • Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours.

Notes

Freezing it?
Once your sauce has reached a boil, allow to cool for an hour, stirring periodically. Ladel into freezer safe containers, leaving ½ inch head space. Cover, label, and freeze. Additionally, you can treat with fruit fresh to keep from browning. Add ¾ teaspoon per cup of fruit.
Keyword applesauce, canned peaches, peach sauce, peaches, raspberries, raspberry peach, Waterbath Canning
Tried this recipe?Let us know how it was!

Looking for more delicious fruit recipes?

Check out my canning and preserving page! Or maybe you can find something you like below!

Jess1 Comment

Potato Soup with Rosemary and Thyme

Recently my little one was home, sick. Okay, she isn’t really little. She’s almost 8, but the Mr. and I will likely always call her little one. She was home, sick, and didn’t have much of an appetite at all. Dinner rolled around and our plan had been to pick up sub sandwiches for the busy night ahead. However, her request was, “Can you make me some potato soup mama?” Who says no to that? So I set out to create a new little recipe for her and also for all of you. A simple and quick recipe (she hadn’t eaten all day!) with flavor. Out came some delicious and simple potato soup with rosemary and thyme. 

While she napped, I had worked on updating my blog and found that I had 18 (eighteen!) soups already. So when she requested potato soup, I wanted to mix it up. Most of my potato soups have cheese in them. Being sick, I figured cheese wasn’t the best choice. I also wanted to add some herbs I don’t normally add. Thyme seemed a good fit, and rosemary always pairs well with potatoes. 

So here is my mini me’s potato soup. It sat well with her tummy and she ate it all. I hope you enjoy the comfort in it as well!

Your Ingredients for Potato Soup with Rosemary and Thyme

  • 3 cups diced potatoes (peeled or not, your choice)
  • 1 ½ cups diced celery
  • 1 cup diced onions 
  • ½ tablespoon minced garlic 
  • 1 ½ tablespoon olive oil 
  • 2 ½ cups chicken stock 
  • 2 cups milk 
  • ½ teaspoon pepper 
  • ½ teaspoon salt
  • ½ teaspoon thyme
  • ¼-½ teaspoon rosemary
  • salt, to taste

Your Steps to Potato Soup with Rosemary and Thyme

In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes. Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil. Cook until the potatoes are soft, 10-15 minutes. 

Once soft, remove 2-3 cups of the mixture and blend with an immersion blender until smooth. The amount is dependent on how creamy or brothy you want your soup. Stir smooth vegetables back into the soup with milk, pepper, salt, thyme, and rosemary. Allow to simmer over low heat for an additional 5-10 minutes. 

All the vegetables
Simmered up.
Add in the blended vegetables.
Creamy and perfect.

My tool of the trade?

I adore my Kitchen Aid immersion blender. I use it for ALLLL the cooking and creating. It’s worth being the extra tool in your kitchen.

Potato Soup with Rosemary and Thyme

This potato soup with rosemary and thyme is the ticket if you need a quick and simple meal that's full of flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish, Soup
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 3 cups diced potatoes peeled or not, your choice
  • 1 ½ cups diced celery
  • 1 cup diced onions
  • 1 ½ tablespoons olive oil
  • ½ tablespoon minced garlic
  • 2 ½ cups chicken stock
  • 2 cups milk
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • ½ teaspoon thyme
  • ¼-½ teaspoon rosemary

Instructions
 

  • In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes.
  • Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil.
  • Cook until the potatoes are soft, 10-15 minutes.
  • Once soft, remove 2-3 cups of the mixture and blend with a stick blender until smooth.
  • The amount is dependent on how creamy or brothy you want your soup.
  • Stir smooth vegetables back into the soup with milk, pepper, salt, thyme, and rosemary.
  • Allow to simmer over low heat for an additional 5-10 minutes.
Keyword Potato Soup, Potatoes, rosemary, soup, thyme
Tried this recipe?Let us know how it was!

Looking for other great recipes?

Jess2 Comments

Almond Joy Granola Bars

My family is a family that consumes granola bars. (Correction: My mini-me is sitting with me and said I should write, “My family is a family that LOVES granola bars!”) I like them for a quick snack before a run or to hold me over between breakfast and lunch. My kids love them…all the time. But what I don’t love is the added sugar and extra ingredients. This leads to me working to create my own, cleaner version that I can feel good about snacking on. Recently, I looked around my cupboard and found the ingredients for Almond Joy Inspired Granola Bars and was on a mission. These are simple to make, they only dirty up about four dishes, and keep well without needing refrigeration. Yay! 

And the approval rating? Well, my mom came to visit, gave them a try, and said, “I think you need to bake these for our family vacation.” Double yay! I think they make a great snack that is the perfect amount of sweet without overdoing it. AND the crumbles that may form at the end of the batch would be great as a topping on any yogurt. I can’t wait for you to give them a try!

Your Ingredients

  • 1 cup old fashioned oats
  • ¾ cup unsweetened coconut
  • ¾ cup lightly salted almonds
  • ¼ cup almond butter
  • ¼ cup dates
  • ½ cup honey
  • ¼ teaspoon salt
  • 2 tablespoons chia seeds
  • ½-¾ cup mini chocolate chips, divided
  • 1 teaspoon coconut oil

Your Steps to Almond Joy Inspired Granola Bars

Preheat the oven to 350 degrees. Prepare a 9×13 baking dish by lining it first with foil and then spraying it with cooking spray. 

Place the old-fashioned oats in a food processor (I love my Kitchen Aid 7 cup food processor) Grind until a rough flour is formed. Add almonds and unsweetened coconut. Grind for additional 20-30 seconds. Add dates and grind once more, until the dates are broken down. Remove from the food processor and place in a medium-sized bowl.

Combine almond butter and ¼ cup of honey. Microwave for 30 seconds, just to soften it. Mix well and stir into the oats mixture. Add remaining honey, salt, chia seeds, and ¼ cup (or more if you want a little more chocolate) mini chocolate chips. Add additional honey if needed, by the tablespoon. Press the mixture into the prepared pan. Bake for 13-15 minutes, cutting into bars halfway through (A steel scraper/chopper like this guy works great!).

Once cooled, feel free to add a drizzle of chocolate by combining remaining chocolate chips and coconut oil in a microwave-safe container and microwaving for 30-second increments, until smooth. Spoon into a plastic baggie, snip the corner, and drizzle onto the completed bars. Be mindful not to snip the corner too large.        

  

Getting ready to grind!
Add the almonds and coconut!
All together with the dates!
Get the remaining ingredients!
Mix it up!
Press it in!
Cut it up!
Chocolate if you’d like..
or leave them plain!

Looking for some other sweet treats for your family? Check out the recipe inspiration below or head over to my baking page!

Almond Joy Granola Bars

A food processor and some simple, good for you ingredients combine to create these delicious almond joy inspired granola bars!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Snack
Cuisine American

Equipment

Ingredients
  

  • 1 cup old fashioned oats
  • ¾ cup unsweetened coconut
  • ¾ cup lightly salted almonds
  • ¼ cup almond butter
  • ¼ cup dates
  • ½ cup honey
  • ¼ teaspoon salt
  • 2 tablespoons chia seeds
  • ½-¾ cup mini chocolate chips divided
  • 1 teaspoon coconut oil

Instructions
 

  • Preheat the oven to 350 degrees. Prepare a 9×13 baking dish by lining it first with foil and then spraying it with cooking spray.
  • Place the old-fashioned oats in a food processor. Grind until a rough flour is formed. Add almonds and unsweetened coconut. Grind for additional 20-30 seconds.
  • Add dates and grind once more, until the dates are broken down. Remove from the food processor and place in a medium-sized bowl.
  • Combine almond butter and ¼ cup of honey. Microwave for 30 seconds, just to soften it. Mix well and stir into the oats mixture.
  • Add remaining honey, salt, chia seeds, and ¼ cup mini chocolate chips. Add additional honey if needed, by the tablespoon.
  • Press the mixture into the prepared pan. Bake for 13-15 minutes, cutting into bars halfway through (A steel scraper/chopper like this guy works great!).
  • Once cooled, feel free to add a drizzle of chocolate by combining remaining chocolate chips and coconut oil in a microwave-safe container and microwaving for 30-second increments, until smooth.
  • Spoon into a plastic baggie, snip the corner, and drizzle onto the completed bars. Be mindful not to snip the corner too large.
Keyword almonds, chocolate, coconut, Gluten Free, granola bars, snacks
Tried this recipe?Let us know how it was!

Jess1 Comment

Peanut Butter and Oat Brownies

As a high school teacher, I get invited to a number of graduation parties every year. I love celebrating their accomplishments and walking through the shrine that shows them growing up through the years. ⁠I also LOVE when they have brownies for dessert. Brownies are a top treat for me, and it’s a rare day that I turn one down. I’m always looking for a new recipe. These peanut butter and oat brownies are gluten free and free of refined sugar. So good!

This recipe was inspired by a Taste of Home magazine recipe. I put my own spin on a brownie bar that I think turned out pretty darn incredible. Bonus points for them being gluten free with no refined sugar (depending on your chocolate chips!). Win, win right? Excuse me while I eat the whole pan!⁠

Ready to get baking? Let’s go!

Your Ingredients⁠

  • 1/3 cup oat flour (I grind old fashioned oats myself in a food processor)⁠
  • 2 tablespoons cocoa powder⁠
  • 1/2 teaspoon salt⁠
  • 1/2 teaspoon baking powder⁠
  • 1 teaspoon vanilla⁠
  • 1 cup nut butter (I did all natural peanut butter)⁠
  • 1/2 cup maple syrup⁠
  • 1 large egg⁠
  • 2/3 cup walnuts ⁠
  • 2/3 cup semisweet chocolate chips ⁠

Your Steps⁠ to peanut butter and oat brownies

Preheat the oven to 325 degrees. Line an eight inch square baking pan with foil and then coat with cooking spray. ⁠

In a small bowl, combine flour, cocoa, salt, and baking powder. ⁠

In another medium bowl, combine nut butter, maple syrup, egg, and vanilla. Stir in dry ingredients until just moistened. Fold in walnuts and chocolate chips. ⁠

Pour into the prepared pan and bake for 30 minutes. Allow to cool in the pan before removing the foil and cutting into bars. I hope you enjoy them as much as I did! ⁠Just try not to eat the whole pan, I dare you.

  • Grab your moist ingredients.
  • Then the dry.
  • Mix them up!
  • Spread them out!
  • Ummm…yum!

Tools of the Trade

I love my large food processor. I do so much with it, including making my own oat flour!

A good Pyrex baking dish is a must!

Peanut Butter and Oat Brownies

These peanut butter and oat brownies are a quick and clean eating brownie that are full of texture and flavor! Give them a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 1/3 cup oat flour
  • 2 tablespoons cocoa powder⁠
  • 1/2 teaspoon salt⁠
  • 1/2 teaspoon baking powder⁠
  • 1 teaspoon vanilla⁠
  • 1 cup nut butter
  • 1/2 cup maple syrup⁠
  • 1 large egg⁠
  • 2/3 cup walnuts ⁠
  • 2/3 cup semisweet chocolate chips ⁠

Instructions
 

  • Preheat the oven to 325 degrees. Line a 8 in square baking pan with foil and then coat with cooking spray. ⁠
  • In a small bowl, combine flour, cocoa, salt, and baking powder. ⁠
  • In another medium bowl, combine nut butter, maple syrup, egg, and vanilla. Stir in dry ingredients until just moistened. Fold in walnuts and chocolate chips. ⁠
  • Pour into the prepared pan and bake for 30 minutes. Allow to cool in the pan before removing the foil and cutting into bars.

Notes

I grind old fashioned oats myself in a food processor. You can also purchase your own.
Keyword brownies, chocolate and peanut butter, Gluten Free, oats, peanut butter brownies
Tried this recipe?Let us know how it was!

JessLeave a comment

Homemade Applesauce: Slow Cooker Style

Growing up, I don’t remember either of my parents making homemade applesauce. That isn’t to say they didn’t do it, but I certainly have no memory of it. It wasn’t until I was almost entirely through college that I even realized canning and preserving food was something commonplace. I didn’t start my own journey with homegrown and preserved food until late into my twenties, after my son was born. 

After we purchased our home in 2009, we immediately set to work to plant a garden and get trees started for our own mini orchard. At that point, I still had no idea where my future in home preservation was headed. My in-laws are avid canners and freezers of food they produce in their garden. I don’t know if it was a push by my husband or a curiosity of mine, but I became interested. Slowly, I started by canning pickles and jams. Then tomato sauce. Then my in-laws brought me bushels of apples from their own orchard (ours are JUST starting to produce enough to preserve them. For now, we eat ours and preserve gifted apples). I became interested in making homemade applesauce. Then apple jelly and apple pie filling. 

Now, I’ve learned that preserving homemade applesauce doesn’t have to look like canning it (although I like to do a little of both). It can look like freezing it, which is a little less daunting for many. And while I love a low simmer on the stove, a slow cooker does the trick and takes the pressure off of worrying if it’s going to burn. Big win, right? 

So if you’re ready, I am excited to share my homemade applesauce recipe for freezing. 

Your Ingredients for HOmemade AppleSauce

  • 8-9 pounds of apples (between 27-36 apples)
  • 2-3 cinnamon sticks (optional) 
  • 1 cup of water 

Note: I never add sugar. Apples are sweet enough on their own that I don’t think you need it. If you want to add sugar, I recommend starting low, say, ½ cup. You can add it later, but you can’t unsweeten applesauce after you add it. 

Directions for Slow cooker Applesauce

Gather a bowl and a 7-8 quart slow cooker. Peel, core, and slice your apples. Place the scraps in the bowl for Apple Scrap Jelly (yes, you didn’t know you were also making jelly, but here you are, getting ready to!). Set aside (or compost them if you must.) 

Place the sliced apples in the slow cooker. Add cinnamon sticks and water. Set on high for 3-4 hours. Every 30 minutes or so, stir and mash a bit with a potato masher or pastry cutter to break down the apples. Cook until apples are soft. 

Remove the cinnamon sticks. Now, you have a decision to make: chunky or smooth? 

Chunky Applesauce? Continue to mash with the potato masher until you like the texture. 

Smooth Applesauce? Hit it with an immersion blender until you get the texture you love. 

Allow to cool for approximately an hour. Ladle cooled applesauce into freezer safe containers (I love these container from Arrow). Label and store in the freezer. My mom likes to ladle her applesauce into freezer bags. She likes that they lay flat in the freezer. You do you. (Yes, I know I started by saying my mom didn’t preserve food. She does now. Maybe I inspired her?) 

This recipe should result in about 6 pints of applesauce. 

Fresh, beautiful apples
Cooked down and mashed.
Blended with that immersion blender!
Freezer bags work great!
But so do containers…
Or sometimes you just have to eat it right away!

Tools of the Trade

In my post, I talk about my immersion blender (a favorite tool of mine!), my Arrow freezer containers (a go to for apples, portioned leftovers, apple pie filling, and so much more!), and I love my Crock pot. I mean, you can’t go wrong!

Slow Cooker Applesauce

Apple season equals time for homemade applesauce! Get out the slow cooker and some freezer safe containers and get set to create!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Course Side Dish
Cuisine Preserving
Servings 6 pints

Equipment

Ingredients
  

  • 8-9 pounds of apples between 27-36 apples
  • 2-3 cinnamon sticks optional
  • 1 cup of water

Instructions
 

  • Peel, core, and slice your apples. Place in the slow cooker.
  • Add cinnamon sticks and water. Set on high for 3-4 hours.
  • Every 30 minutes or so, stir and mash a bit with a potato masher or pastry cutter to break down the apples. Cook until apples are soft.
  • Remove the cinnamon sticks.
  • If you prefer chunky applesauce, continue to mash with the potato masher until preferred texture. If you prefer smooth applesauce, blend with an immersion blender.
  • Allow to cool for approximately an hour. Ladle cooled applesauce into freezer safe containers. Label and freeze.

Notes

I never add sugar. Apples are sweet enough on their own that I don’t think you need it. If you want to add sugar, I recommend starting low, say, ½ cup. You can add it later, but you can’t unsweeten applesauce after you add it.
Keyword apple and cinnamon, apples, applesauce, freezer meals, preserving
Tried this recipe?Let us know how it was!

Looking for other apple REcipes?

Here are a few of my favorites!

Jess2 Comments

Warm Your Soul apple Cinnamon Oatmeal

Generally speaking, I am an overnight oatmeal kind of gal. I love that you can prep five servings in five minutes flat on a Sunday evening and be set for the work week. There are so many good for you ingredients in overnight oatmeal: old fashioned oats, chia seeds, honey, cinnamon, almond milk. But sometimes, a good old fashioned bowl of warm, cooked on the stove top oatmeal hits the spot, especially on the weekends. This warm your soul apple cinnamon oatmeal still has the simplicity in terms of mixing together, but is full of big flavor and is perfect as the weather gets cooler. 

While I am going to give you the measurements and all the ingredients, please know that this is a great recipe to play around with. Have some blueberries laying around? Toss those in. Want to give almond extract a try instead of vanilla? Do it! Want to skip the crunch of walnuts? Hey, go for it, I won’t judge.

Here’s the low down on the ingredients to Warm Your Soul Apple Cinnamon Oatmeal!

Your Ingredients (for one serving)

  • ¾ cup unsweetened vanilla almond milk (or your favorite milk of choice)
  • 1 tablespoon pure maple syrup 
  • ¼ teaspoon vanilla extract
  • Pinch of salt 
  • ¼ teaspoon cinnamon 
  • ⅓ cup diced apples
  • ½ cup old fashioned oats

Your Steps to Apple Cinnamon Oatmeal

In a small soup kettle, combine the almond milk, syrup, vanilla, and walnuts. Bring to a boil over medium high heat. Lower to a simmer. Stir in the apples, oats, and cinnamon. Simmer for five minutes and serve. 

Pro tip: Start the milk mixture on medium heat, go finish your bathroom routine (makeup and the like), and then add the oatmeal. By the time the rest of your breakfast is done, you’ll be done too!

Mix it up!
Get ready to add!
Simmering!
Delish!

Apple Cinnamon Oatmeal

Seven ingredients combine in this warm your soul apple cinnamon oatmeal perfect for cool mornings. Let's get cooking these classic flavors!
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 8 minutes
Course Breakfast
Cuisine American
Servings 1 serving

Ingredients
  

  • ¾ cup unsweetened vanilla almond milk or your favorite milk of choice
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • ¼ teaspoon cinnamon
  • ⅓ cup diced apples
  • ½ cup old fashioned oats

Instructions
 

  • In a small soup kettle, combine the almond milk, syrup, vanilla, walnuts, and pinch of salt.
  • Bring to a boil over medium high heat.
  • Lower to a simmer. Stir in the apples, oats, and cinnamon. Simmer for five minutes and serve.
Keyword apple and cinnamon, apples, Breakfast, dairy free, Gluten Free, oatmeal
Tried this recipe?Let us know how it was!

Looking for other great breakfast inspiration?

You can definitely check out my breakfast page, or maybe one of the recipes below will tickle your fancy!

JessLeave a comment