Ranch Pizza Rolls

Name: Enchilada-Stuffed Spaghetti Squash
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 1 spaghetti squash, cut in half and seeds removed; 2 teaspoons olive oil, divided; salt and pepper; 1 pound ground turkey; 1 small white onion, diced; 2 cloves garlic, minced; 1 cup red enchilada sauce; 1 cup black beans; 1/4 cup cheddar cheese, shredded; 1/4 cup monterey jack cheese, shredded; cilantro and salsa, for serving

Feb 13, 2017

Ranch Pizza Rolls – easy snack or quick dinner idea! Ranch dressing, pepperoni, and cheese is rolled up in refrigerated pizza dough and baked until golden brown and delicious!

Heeeey guys, happy Monday!

You guys. I was sick all weekend.

All. Weekend.

How does this happen to me? I don’t know anyone that’s sick. I have no idea where I got it. But it was horrible and I’m happy to be feeling mostly better today.

The cold did, however, give me plenty of time to binge watch season 2 of Crazy Ex-Girlfriend. I’ve never been more excited to get a notification on my phone than when Netflix told me that it was available. I was obsessed with the first season and then I kind of stopped watching TV a few months ago and forgot about it. But it’s still amazing and I highly recommend it if you’re into weird musical/romantic comedy-type things.

I’m usually not but I love that show.

These Ranch Pizza Rolls were a hit but can you really go wrong with ranch anything?

I probably should have doubled the recipe because I had a house full of boys and I swear they were gone within 30 seconds.

So learn from me: if you plan on feeding more than a couple people, double it!

…

Blood Orange 75

Feb 06, 2017

Happy Monday!

How’d your team do? What’d you cook? Should we start a petition to make the day after the Super Bowl a national holiday?

Anyway, let’s ease into the week with a cocktail, eh?

I’m obsessed with blood oranges as I am every year around this time.

Even my kids are hooked on them. I bought a bag of regular oranges last week and my littlest looked at me and said, “Where are the bloody ones?”

…

Enchilada Stuffed Spaghetti Squash

Feb 02, 2017

Enchilada Stuffed Spaghetti Squash – all the flavors your love in enchiladas in a low carb version! Ground turkey, bleack beans, enchilada sauce, and 2 cheeses stuffed into a spaghetti squash!

Enchilada Stuffed Spaghetti Squash - all the flavors of enchiladas in a spaghetti squash! Healthy, low carb, and so delicious!

Hey guys, happy almost Friday! I hope your week has been fab!

My kids have a half day at school today. Isn’t it weird to have a half day on a Thursday? I will never understand it.

Like, the beauty of a half day is that it’s supposed to kick off the weekend. Right? But nope, they have to get up on Friday and go to school.

Enchilada Stuffed Spaghetti Squash!

Anyway, good news: I’m back into squash. I feel like I forgot about it during the holidays but I’m officially back to buying my weight in every variety of squash my grocery store has.

And I’m currently obsessed with spaghetti squash.

For this recipe I wanted to stuff a spaghetti squash with all my favorite things about enchiladas because ugh, all I think about are enchiladas and I need to not be eating enchiladas every night.

I took ground turkey and cooked it up with some onions and garlic and then tossed it with some red enchilada sauce and black beans. I spooned that mixture into a couple cooked spaghetti squash halves and then topped it with a tiny bit of cheddar and monterey jack cheeses.

So good. Especially with a ton of cilantro and salsa on top.

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📖 Recipe

Yield: about 2 servings

Enchilada-Stuffed Spaghetti Squash

Enchilada Stuffed Spaghetti Squash - all the flavors of enchiladas in a spaghetti squash! Healthy, low carb, and so delicious!

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Ingredients

1 spaghetti squash, cut in half and seeds removed
2 teaspoons olive oil, divided
salt and pepper
1 pound ground turkey
1 small white onion, diced
2 cloves garlic, minced
1 cup red enchilada sauce
1 cup black beans
¼ cup cheddar cheese, shredded
¼ cup monterey jack cheese, shredded
cilantro and salsa, for serving

Instructions

Preheat oven to 400. Brush the spaghetti squash with 1 teaspoon olive oil. Season with salt and pepper. Bake in preheated oven for about 30 minutes, or until tender and the strands come away easily. Use a fork to separate the strands but leave them in the spaghetti squash shells.
To prepare the filling, heat remaining 1 teaspoon olive oil in a large skillet over medium-high heat. Add ground turkey and diced onion. Cook, breaking up the turkey, until onion is translucent and turkey is cooked through. Add garlic and cook until fragrant, just 30 seconds. Stir in red enchilada sauce and black beans. Spoon the mixture into the spaghetti squash shells and top each half with cheese. Bake for about 10 minutes, or until cheese is melted and bubbly. Top with cilantro and salsa if desired.
(You will probably have extra turkey mixture so you can either do another squash or I really like the mixture on top of salads!)

Muffuletta Dip

Jan 31, 2017

Muffuletta Dip has all the flavors of a delicious muffuletta sandwich in a dip! Olives, roasted red bell pepper, pepperoncini, salami, ham, and provolone cheese all tossed together. Serve on crackers or toasted sliced French bread. Perfect for your Mardi Gras party!

Need more Mardi Gras ideas? Try King Cake Bread Pudding and Crawfish Dip!

Muffuletta Dip - all the flavors of a delicious muffuletta sandwich in a dip! Olives, roasted red bell pepper, pepperoncini, salami, ham, and provolone cheese all tossed together. Serve on crackers or toasted sliced French bread. Perfect for your Mardi Gras party!

I’ve never had a green olive in my life before I made this dip.

On the first day of drama in 10th grade, we had to do that horrifying thing where you stand up and tell everyone your name and then say something interesting about yourself.

So one girl (who I later played a Christmas stocking with in our holiday play) stood up, introduced herself, and said her favorite food was green olives and the entire class said, “Ewwww!”

I’ve avoided green olives ever since.

I love kalamata olives. I can even get into those weird metallic tasting black olives sometimes. Who knows why I let a bunch of 15 year olds keep me from green olives for so long.

What Is Muffuletta Sandwich?

Muffuletta Sandwiches originated in New Orleans, LA. It’s a round loaf of bread with layers of olive salad, salami, ham, and swiss or provolone cheese. Muffuletta sandwiches are typically served cold and in New Orleans, you can buy them as the entire round loaf, half a loaf, or even a quarter. They are a must try when in New Orleans!

Ingredients

Italian olive salad – you can find this in most large grocery stores these days (my small town Walmart has it) but if you can’t find it, you can order it online.
Kalamata olives – make sure to remove any pits!
Green olives
Roasted red bell pepper
Pepperoncini – use mild banana peppers instead if you don’t want that much spice.
Celery rib
Salami
Ham
Provolone – try to find thicker sliced provolone. The thin slices are harder to cut and don’t stand out in the dip.
Fresh parsley
Olive oil
French bread – slice and toasted so you can spoon the dip on the slices.

How To Make Muffuletta Dip

This Muffuletta Dip is so easy and there is absolutely zero cooking involved!

Combine. In a large bowl, combine all ingredients except french bread
Chill. Refrigerate until ready to serve.
Serve. Serve on toasted sliced French bread or crackers.

How Long is Muffuletta Dip Good For?

This Muffuletta Dip will keep in the fridge for up to 3 days if stored in an airtight container.

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📖 Recipe

Yield: 8 servings

Muffuletta Dip

All the flavors of a delicious muffuletta sandwich in a dip! Olives, roasted red bell pepper, pepperoncini, salami, ham, and provolone cheese all tossed together. Serve on crackers or toasted sliced French bread. Perfect for your Mardi Gras party!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

1 cup Italian olive salad, drained well
1 cup kalamata olives, roughly chopped
1 cup green olives, roughly chopped
½ cup roasted red bell pepper, roughly chopped
¼ cup pepperoncini, roughly chopped
1 celery rib, finely diced
½ cup salami, diced
½ cup ham, diced
4 ounces provolone, diced
½ cup fresh parsley, roughly chopped
1 tablespoon olive oil
toasted sliced French bread, for serving

Instructions

In a large bowl, combine all ingredients. Refrigerate until ready to serve.
Serve on toasted sliced French bread or crackers.

White Chocolate Orange Cookies

Jan 19, 2017

White Chocolate Orange Cookies are going to be your new favorite cookies! Chewy cookies filled with orange zest and white chocolate chips.

You guys know my favorite chocolate is white chocolate.

ALTHOUGH. Have you tried those red velvet Kit Kats that are out for Valentine’s Day?! Maybe my new favorite candy ever. And I don’t ever like anything red velvet.

Okay, cookies.

So white chocolate and orange are so perfect together. White chocolate and any citrus is delicious but white chocolate and orange is my favorite.

These cookies are fat and chewy and so loaded with white chocolate chips. You know when you get a cookie and there’s, like, 2 chocolate chips in it? And it’s the most disappointing thing ever?

Not these cookies.

I would’ve eaten the entire batch myself if I hadn’t dropped them off to a friend.

white chocolate orange cookies cooling on a wire rack

Ingredients

Unsalted butter – make sure to soften it to room temperature before beginning the recipe.
Granulated sugar
Brown sugar – this recipe calls for equal amounts of granulated sugar and brown sugar which makes the cookies chewy but not overly so.
Egg
Orange zest – this adds SO much orange flavor to the cookies.
Vanilla
Flour
Baking soda
Salt
White chocolate chips – I use the regular Nestle white chocolate chips for these. You can also do chopped white chocolate if there’s a bar you like.

How To Make White Chocolate Orange Cookies

Prepare. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Combine dry ingredients. Cream butter and sugars together until light and fluff. Add egg, orange zest, and vanilla; beat until fully combined.
Combine dry ingredients. Whisk flour, baking soda, and salt until no lumps remain.
Add dry to wet. Add the flour mixture to the butter mixture and beat until just combined.
Add white chocolate chips. Use a rubber spatula to fold in white chocolate cihips.
Shape. Drop by rounded tablespoons onto the prepared baking sheets.
Bake Bake 11 – 13 minutes, or until golden brown.
Cool. Cool completely on a wire rack.

3 white chocolate orange cookies on a white plate with an orange slice in the background

How Long Are They Good For?

These cookies are good for up to 5 days. Make sure to store them in an airtight container at room temperature to keep them fresh for as long as possible.

Can You Freeze Them?

You can freeze white chocolate orange cookies for up to 3 months. I would wrap a few at a time in plastic wrap and then place them in a freezer ziploc bag.

Let them defrost at room temperature for several hours when you are ready to serve.

More White Chocolate Recipes:

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📖 Recipe

Yield: about 36 cookies

White Chocolate Orange Cookies

White Chocolate Orange Cookies are going to be your new favorite cookies! Chewy cookies filled with orange zest and white chocolate chips.

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 28 minutes

Ingredients

1 cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup brown sugar
1 egg
1 tablespoon orange zest
1 teaspoon vanilla
2 ¼ cups flour
¾ teaspoon baking soda
½ teaspoon salt
2 cups white chocolate chips

Instructions

Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars together until light and fluff. Add egg, orange zest, and vanilla; beat until fully combined.
In a separate mixing bowl, whisk flour, baking soda, and salt until no lumps remain. Add the flour mixture to the butter mixture and beat until just combined. Use a rubber spatula to fold in white chocolate cihips.
Drop by rounded tablespoons onto the prepared baking sheets. Bake 11 - 13 minutes, or until golden brown. Cool completely on a wire rack. Repeat with remaining dough.

Dirty Cauliflower Rice

Jan 12, 2017

Dirty Cauliflower Rice is a healthy way to do the classic cajun dish! Spicy cauliflower rice with onions, peppers, and sausage.

Dirty Cauliflower Rice is a healthy way to do the classic cajun dish! Spicy cauliflower rice with onions, peppers, and turkey sausage. Use ground turkey to make it paleo!

Heeey guys, happy almost Friday! How’s the week?

I’ve had a crazy busy week but besides one total meltdown that included sending crying snaps to multiple people (about shoes, y’all! SHOES!) it’s been a really good week.

Highlight of my week so far has been street tacos and nobody should be surprised by that. I’m kind of half-heartedly working on a post about the best restaurants in the area (without going to Austin) so if you’ve got any non-chain suggestions, send ’em my way!

Dirty Cauliflower Rice

I feel like cauliflower rice is on every single one of those “Food Trends That Need To Die in 2017” lists buuuuut I am still all about the cauliflower rice.

This Dirty Cauliflower Rice is my current lunch favorite. I’ve made it twice this week already. It’s super easy, super simple, and super low calorie for those of us that had too much wine and cheese during the holidays. It’s literally just veggies and half a pound of turkey sausage. Nothing weird here.

But it’s super flavorful and I’m obsessed. One day I had it for lunch and then I felt ridiculous for wanting it again for dinner so I put it on top of some spinach and called it salad.

The recipe says 2 – 4 servings but if you’re serving it as the main dish, it definitely only serves 2. For a side dish, you could totally serve 4.

Also, many brands now have riced cauliflower so look in your produce section over by the bagged broccoli or in the freezer section with the other veggies. You need about 4 cups if you’re buying the already riced stuff.

Ingredients

Cauliflower
Olive oil
Hot Italian sausage
White onion
Celery
Green bell pepper
Garlic
Cayenne pepper
Salt and pepper
Lemon juice
Parsley

How To Make Dirty Caul

Cook turkey sausage in olive oil in a large skillet until mostly cooked
Add onion, celery, and green bell pepper; cook until turkey sausage is cooked and veggies have softened
Add cauliflower, garlic, cayenne, and salt and pepper
Cook, stirring frequently, until cauliflower is cooked and it reaches desired consistency
Stir in lemon juice and fresh parsley

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📖 Recipe

Yield: 2 - 4 servings

Dirty Cauliflower Rice

Dirty Cauliflower Rice is a healthy way to do the classic cajun dish! Spicy cauliflower rice with onions, peppers, and turkey sausage. Use ground turkey to make it paleo!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 large head of cauliflower
1 teaspoon olive oil
½ pound hot Italian sausage, casings removed
1 small white onion, diced
2 stalks celery, diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
¼ - ½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
juice of 1 lemon
½ cup fresh parsley, chopped

Instructions

Remove cauliflower florets from stem. Pulse in food processor until rice-like. (You can also grate the rice by hand.) Set aside.
Heat the olive oil over medium-high heat in a large skillet. Add sausage and cook, breaking it up, until mostly cooked. Add onion, celery, and green bell pepper; cook until sausage is cooked through and the veggies have softened. Add cauliflower, garlic, cayenne pepper, salt, and black pepper. Cook, stirring frequently, until the caulfilower has reached desired consistency, 3 - 5 minutes. Remove from heat and stir in parsley and lemon juice.

Banana Chocolate Chip Muffins

Jan 04, 2017

Banana Chocolate Chip Muffins – moist and delicious banana muffins with chocolate chips! Perfect for a quick breakfast and kids love them!

Okay guys, it’s the first day back in real life for us. The kids have to go to school. I have to pretend like I’m cleaning the house all day and not watching CNN while I lay in bed. The usual.

My kids actually just got back from their dad’s house on Sunday night – they were gone for, like, 10 or 11 days. I didn’t go to the grocery store a single time they were gone. Our fridge is bare. Like, totally bare.

There’s literally just leftover pho, half a carton of cashew milk, and 2 limes.

And if you know me at all you know there’s not a chance in heck that I’m going to the grocery store with all 3 boys.

No.

Nope.

Not happening ever.

So I made a loaf of bread for sandwiches, cookies for lunchboxes, and these Banana Chocolate Chip Muffins for breakfast.

…

Slow Cooker Sweet and Spicy Peanuts

Dec 19, 2016

Slow Cooker Sweet and Spicy Peanuts is an easy and delicious party snack! Peanuts cooked in butter, brown sugar, sriracha, and chili powder. They are addictive and everyone will be asking for the recipe!

Looking for slow cooker party snacks?! Try Slow Cooker Cranberry Meatballs!

Slow Cooker Sweet and Spicy Peanuts - easy and delicious party snack! Peanuts cooked in butter, brown sugar, sriracha, and chili powder! So addictive!

Happy Monday, y’all!

How was the weekend? We did Christmas on Saturday because I gave my ex-husband the holidays this year. Santa came and all that.

So I ate cookies literally all weekend and now I think I need to go on a detox for the next month and a half.

Also, super excited to put all the Christmas decorations away the second I hand the kids over to their dad.

Anyway, our Christmas was fabulous. As you know, this was the first one since the divorce and I had a moment of “Whoa, I actually pulled this off all by myself” as I watched the kiddos open their gifts.

Let’s talk party snacks now!

I still have a couple Christmas parties to attend and I’ll be bringing these Slow Cooker Sweet and Spicy Peanuts to at least one of them. But I need to make another batch because I definitely ate all of this one over the weekend.

These are SO good. Like the name suggests, they are sweet and spicy and absolutely addictive.

Ingredients

Salted dry roasted peanuts
Butter
Sugar
Brown sugar
Sriracha
Chili powder

Instructions

Place peanuts in a 1 ½-quart slow cooker.
In a mixing bowl, stir together remaining ingredients. Pour over the peanuts and toss to combine.
Cook on low for 1 ½ hours. Spread onto wax paper to cool.

How Long Is It Good For?

These peanuts will be good for up to a couple months. Just store them at room temperature in an airtight container. I’m obsessed with this airtight super cute glass jar for storing snacks like that.

Can You Freeze It?

I don’t recommend freezing these peanuts. I think the peanuts would absorb too much moisture and get soft.

More Party Snacks

📖 Recipe

Yield: about 12 servings

Slow Cooker Sweet and Spicy Peanuts

Prep Time 5 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 35 minutes

Ingredients

3 cups salted dry roasted peanuts
2 tablespoons butter, melted
2 tablespoons hot water
½ cup sugar
⅓ cup brown sugar
1 - 2 tablespoons sriracha
1 teaspoon chili powder

Instructions

Place peanuts in a 1 ½-quart slow cooker.
In a mixing bowl, stir together remaining ingredients. Pour over the peanuts and toss to combine.
Cook on low for 1 ½ hours. Spread onto wax paper to cool.

Cranberry Pecan Muffins

Dec 12, 2016

Heeeey guys! I made us muffins for breakfast!

Are you a cranberry person? I feel like I became a cranberry person this year. Almost every post I’ve put up in the last month has had cranberries in it. And I’ve never cared about cranberries before. I still have a few bags in the freezer though so expect a couple more posts.

And then when I run out of those, we’ll move onto dried cranberries and cranberry juice!

No?

I’m obsessed with these Cranberry Pecan Muffins and will be stocking up on fresh cranberries so I can continue to enjoy them even after cranberries disappear!

I’m always worried that fresh cranberries will be too tart but they work really well in these muffins. Plus, orange zest is just perfect with cranberries! And the pecans and raw sugar on top provide an excellent crunch. It makes a fairly large batch so this recipe is perfect for a holiday brunch! Or if you’re like me and have a house full of boys!

📖 Recipe

Yield: 18 muffins

Cranberry Pecan Muffins

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

1-½ cups chopped fresh or frozen cranberries
1-¼ cup sugar, divided
½ cup unsalted butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla
1 teaspoon orange zest
1 cup milk
3 cups all-purpose flour
4-½ teaspoons baking powder
½ teaspoon salt
1 cup pecans, roughy chopped

Instructions

Preheat oven to 400F. Line 18 muffin cups with paper liners.
In a small bowl, toss together chopped cranberries and ¼ cup sugar. Set aside.
In a mixing bowl, beat together remaining cup of sugar, butter, eggs, vanilla, orange zest, and milk until combined. Add flour, baking powder, and salt; beat until just combined. Fold in pecans.
Fill the muffin cups two-thirds full. Bake in preheated over 20 - 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack.

Butterscotch Peanut Fudge

Dec 07, 2016

Butterscotch Peanut Fudge is going to be your new favorite fudge recipe! Butterscotch, peanut butter, and peanuts – it’s the perfect mix of sweet and salty.

Butterscotch Peanut Fudge - butterscotch, peanut butter, and peanuts! This is going to be your new favorite fudge recipe. It's the perfect mix of sweet and salty!

I realize this Butterscotch Peanut Fudge is probably a weird fudge to most people

But hear me out.

My favorite way to eat candy corn (stick with me) is with salted peanuts. And then one year when I ran out of candy corn, I realized that butterscotch chips and salted peanuts are just as delicious together. Seriously, go pour a couple of each into your hand and then toss it all into your mouth.

Do it.

Now admit that I was right.

This fudge is that but… fudgy.

This is one of my favorite fudge recipes. Have you noticed that I’m not super into chocolate fudge? I like the weird ones like this or that Pumpkin Pie one. Definitely give this a try if you’re into the weird candy like I am!

Also, really easy. No need for a candy thermometer. You literally just melt everything together and pour it in a pan.

(I also have a Candy Corn Fudge recipe because I love that candy corn/peanut combo so much!)

Ingredients

Sweetened condensed milk
Butterscotch chips
Mini marshmallows
Creamy peanut butter
Vanilla
Salted dry roasted peanuts

Instructions

Line an 8×8-inch baking dish with aluminum foil and spray with oil
Stir sweetened condensed milk, butterscotch chip, and marshmallows together in a large pot over low heat until mixture is melted and smooth
Stir in peanut butter and vanilla
Fold in chopped peanuts
Transfer to the prepared pan and smooth out the top
Refrigerate for at least 2 hours before cutting

How Long Is Homemade Fudge Good For?

Homemade fudge will stay good for several weeks if stored in an airtight container in the refrigerator. I love these glass airtight containers because they are super airtight and keep everything fresh for as long as possible.

Can You Freeze Homemade Fudge

You can freeze this butterscotch peanut fudge for up to 3 months.

I recommend wrapping the fudge in plastic wrap or aluminum foil and then placing it in a freezer ziploc bag.

To defrost, just let it sit in the fridge overnight.

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📖 Recipe

Yield: about 36 servings

Butterscotch Peanut Fudge

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

1 14 ounce can sweetened condensed milk
1 12 ounce package butterscotch chips
1 ½ cups mini marshmallows
⅔ cup creamy peanut butter
1 teaspoon vanilla
1 cup salted dry roasted peanuts, roughly chopped

Instructions

Line an 8x8-inch pan with aluminum foil and spray lightly with oil. Set aside.
In a large pot over low heat, stir sweetened condensed milk, butterscotch chips, and marshmallows until chips and marshmallows are melted and the mixture is smooth. Stir in peanut butter and vanilla. Fold in choppped peanuts.
Transfer to the prepared pan and smooth out the top. Refrigerate for at least 2 hours before cutting. Store in refrigerator.

Slow Cooker Cheesy Tortellini

Dec 05, 2016

Slow Cooker Cheesy Tortellini is going to be your family’s new favorite dinner. Cheese tortellini with ground turkey, pasta sauce, and 2 kinds of cheese all cooked in the slow cooker!

Tortellini is one of my favorite tricks for getting dinner on the table fast. Try Bacon Tortellini Bake, Cajun Tortellini Alfredo, and Chicken Tortellini Soup!

Slow Cooker Cheesy Tortellini - cheese tortellini with ground turkey, pasta sauce, and 2 kinds of cheese all cooked in the slow cooker! A family favorite!

The holidays, man.

Are you exhausted already, too? We’re a week into December and already my schedule has been crazy with holiday stuff.

So I figured we could talk super easy recipes that are going to make your life so much and easier and free up more time to shop for the perfect cat-themed ugly Christmas sweater.

Just me?

Mmmkay.

Ingredients for Slow Cooker Cheesy Tortellini

Olive oil – you can use whatever cooking oil you prefer
Ground turkey – you can use ground beef or chicken or whatever ground meat you prefer!
Onion
Garlic
Pasta sauce – use your favorite store-bought or homemade sauce
Italian seasoning
Frozen cheese tortellini
Mozzarella cheese
Parmesan cheese

Instructions for Slow Cooker Cheesy Tortellini

Cook turkey until browned through
Once turkey is cooked through, add garlic and cook until fragrant
Transfer mixture to slow cooker
Stir in pasta sauce and Italian seasoning
Cook on low of 6 hours or high for 4 hours
Add tortellini and mozzarella cheese
Cook another 30 minutes, until cheese is melted and tortellini is warmed through
Top with Parmesan cheese before serving

How Long It It Good For

This Slow Cooker Cheesy Tortellini will stay good in the fridge for up to 3 days. Make sure to use an airtight container to keep it fresh for as long as possible.

You can reheat in the microwave, on the stovetop, or even the slow cooker!

Can You Freeze Tortellini?

You can definitely freeze this tortellini. Let it cool completely and then transfer it to an airtight freezer container (like these bags). It will be fine in the freezer for up to 3 months.

When you are ready to serve it, let it sit in the fridge overnight and then you can pop it in the slow cooker or warm it up on the stovetop.

More Slow Cooker Recipes

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📖 Recipe

Yield: 8 servings

Slow Cooker Cheesy Tortellini

Slow Cooker Cheesy Tortellini is going to be your family's new favorite dinner. Cheese tortellini with ground turkey, pasta sauce, and 2 kinds of cheese all cooked in the slow cooker!

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

1 teaspoon olive oil
1 pound lean ground turkey
1 small onion, diced
2 cloves garlic, diced
4 cups pasta sauce
1 teaspoon Italian seasoning
1 19-ounce package frozen cheese tortellini
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

Instructions

Heat oil in a large skillet over medium-high heat. Add onion and ground turkey, cooking until the onion is translucent and the turkey is cooked through, breaking up the turkey as you go. Add garlic and cook just until fragrant, about 30 seconds.
Transfer the mixture to your slow cooker. Stir in pasta sauce and Italian seasoning. Cook on low for 6 hours or high for 3 hours. Add tortellini and mozzarella cheese; cook another 30 minutes, until the cheese is melted and the tortellini warmed through. Top with Parmesan cheese before serving.

20+ Holiday Favorites

Dec 01, 2016

20+ Holiday Favorites – a list of everything you need to have a delicious holiday season! Holiday dinners, desserts, cocktails, and more!

20+ Holiday Favorites! Every recipe you need for a delicious holiday!

Happy almost Friday, y’all!

I totally meant to put this up sooner in case you needed some Thanksgiving ideas but it slipped my mind. Anyway, some friends and I put together this list of every recipe you may need for the holidays. We’ve got ham, side dishes, appetizers, cakes, and tons and tons of cookies.

Tons. Of. Cookies.

Anyway, if you have any favorite holiday recipes that I absolutely need to try, please send them my way!

Crockpot Candy

Pineapple Brown Sugar Glazed Ham

No Bake Avalanche Cookies

Roasted Garlic Mashed Potatoes

Classic Cheese Ball

Cranberry Margaritas

Italian Sugar Cookies

German Chocolate Cake Cookies

Tangerine Glazed Ham

Cream Cheese Cookies

Eggnog Thumbprint Cookies

Whipped Ricotta Spread

1-Hour Dinner Rolls

Chocolate Peppermint Cheese with Chocolate Ganache

Hot Chocolate Cookies

Five Minute Fudge

Italian Ricotta Cookies

Red Velvet Peppermint Thumbprint Cookies

Country Cinnamon Apple Dumplings

Toffee Almond Snowballs

Asiago Cheese Ball

Loaded Mashed Potato Casserole

Pumpkin Turtle Cheesecake

Cranberry Cream Cheese Pound Cake

Best Sugar Cookies

Eggnog Sugar Cookie Bars

Chocolate Covered Mint Patties

Ham and Lentil Soup

Nov 30, 2016

Ham and Lentil Soup is the perfect way to use leftover ham! Ham, lentils, and loaded with veggies. It’s quick, inexpensive, and delicious!

Ham and Lentil Soup - the perfect way to use leftover ham! Ham, lentils, and loaded with veggies. It's quick, inexpensive, and delicious!

Tomorrow is December 1.

What?

How?

Are we sure it’s really the last day of November?

Like, sure sure?

Anyway, I’m putting my Christmas tree up today because if I don’t do it now, tomorrow I’ll start the “Well, it’s too late now! Christmas is practically here!” thing and we just won’t have a Christmas tree this year.

Okay, let’s talk Christmas dinner. Do you do ham?

We do ham and then we buy a ton of those yummy Hawaiian rolls and make sandwiches. Honestly, my favorite part of Christmas. I have ham sandwiches for breakfast, lunch, and diner for daaaaaaaays.

If we get tired of sandwiches, I always make a big batch of soup with whatever ham we have left.

This Ham and Lentil Soup is perfect for that because I almost always have all the ingredients on hand and it comes together in no time.

Plus, my kids – who are pretty weird about things about obvious veggies – will eat it. Kale and all!

Ingredients

Olive oil
Onion
Carrots
Garlic
Ham – I always use leftover ham for this soup. You can even simmer the ham bone in the soup for extra flavor.
Lentils – I used green lentils in this soup but any will work.
Fire Roasted Diced Tomatoes – the fire roasted tomatoes add a slight smokiness to the soup. You can use regular diced tomatoes.
Italian seasoning
Bay Leaves
Chicken Broth – I suggest using low-sodium chicken broth so that you can control the amount of salt in your soup.
Kale – you can use any dark green that you like. Chard or spinach would both work! Spinach won’t require as much cooking time, though, so keep that in mind.

How To Make Ham and Lentil Soup

Cook vegetables. Saute onion and carrots in olive oil until softened. Add garlic.
Add remaining ingredients. Add ham, lentils, diced tomatoes, Italian seasoning, salt and pepper, bay leaves, and chicken broth.
Simmer. Cover and simmer for 45 minutes.
Add kale. Stir in chopped kale; simmer for another 15 minutes.
Serve. Discard bay leaves before serving.

How Long Is It Good For?

This soup is good for up to 3 days. Make sure to store it in an airtight container in the fridge.

Can You Freeze It?

You can freeze this soup for up to 3 months. You can use something like a freezer ziploc bag or these silicone soup containers.

Let them defrost overnight in the fridge when you plan to serve them.

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📖 Recipe

Yield: 6 - 8 servings

Ham and Lentil Soup

Ham and Lentil Soup is the perfect way to use leftover ham! Ham, lentils, and loaded with veggies. It's quick, inexpensive, and delicious!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

1 teaspoon olive oil
1 small onion, diced
2 medium carrots, diced
2 cloves garlic, minced
1 ½ cups diced ham
1 cup green lentils
1 14-ounce can fire roasted diced tomatoes
2 teaspoons Italian seasoning
salt and pepper
2 bay leaves
6 cups low-sodium chicken broth
2 cups kale, roughly chopped

Instructions

Heat oil over medium-high heat in a large soup pot. Add onion and carrots and cook until softened, about 5 minutes. Add garlic and cook until fragrant, just 30 seconds of so.
Add ham, lentils, diced tomatoes, Italian seasoning, salt and pepper, bay leaves, and chicken broth.
Cover and simmer for 45 minutes.
Stir in chopped kale; simmer for another 15 minutes.
Discard bay leaves before serving.

Cranberry Macadamia Nut Fudge

Nov 28, 2016

Cranberry Macadamia Nut Fudge – white chocolate fudge with dried cranberries and macadamia nuts. Perfect for cookie tins and holiday parties!

If you love cranberry treats during the holidays, try Cranberry Orange Cookies and Cranberry, Pistachio, and White Chocolate Biscotti!

The holiday weekend flew by, right? I’m not ready for today! I need a few more days of doing nothing!

But the good news is that we can officially move onto holiday treats now! Yaaaaay!

So tell me, do you stick with the same holiday treats every year or do you switch it up and try new things?

I usually do a mixture of both. I always make my crockpot candy, my almond bark drop cookies, and my mom’s snack mix. And then I always try a couple new recipes.

If you’re like me and want something new to try, make it this delicious Cranberry Macadamia Nut Fudge!

This is one of those easy fudge recipes that don’t require a candy thermometer so it’s super simple and also pretty much no fail.

Ingredients

Granualted sugar
Unsalted butter
Evaporated milk
White chocolate chips
Marshmallow cream
Vanilla
Dried cranberries
Macadamia nuts

Instructions

Prepare. Line a 9×13-inch pan with aluminum foil. Spray lightly with oil.
Combine ingredients. In a medium pan over medium heat, stir together sugar, butter, and evaporated milk until the mixture comes to a boil for 5 minutes. Remove from heat. Stir in white chocolate chips and marshmallow cream and stir until smooth. Stir in vanilla, cranberries, and nuts.
Transfer to pan. Pour the mixture into the prepared pan.
Chill and serve. Chill for 2 hours or until firm. Cut into squares.

How Long Is It Good For?

Homemade fudge will be fine for several weeks in the fridge. Make sure to store it in an airtight container.

You can serve it straight from the fridge or let it sit at room temperature for about 10 minutes.

Can You Freeze It?

You can freeze fudge for up to 3 months. I recommend wrapping the fudge tightly in plastic wrap and then placing it in a freezer ziploc bag.

When you are ready to serve it, let it defrost overnight in the fridge.

More Fudge Recipes

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📖 Recipe

Yield: 36 servings

Cranberry Macadamia Nut Fudge

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

4 ½ cups sugar
1 cup 2 sticks unsalted butter
1 12-ounce can evaporated milk
2 12-ounce bags white chocolate chips
1 7.5 ounce jar marshmallow cream
1 teaspoon vanilla
2 ½ cups dried cranberries
1 cup macadamia nuts, roughly chopped

Instructions

Line a 9x13-inch pan with aluminum foil. Spray lightly with oil.
In a medium pan over medium heat, stir together sugar, butter, and evaporated milk until the mixture comes to a boil for 5 minutes. Remove from heat.
Stir in white chocolate chips and marshmallow cream and stir until smooth. Stir in vanilla, cranberries, and nuts.
Pour the mixture into the prepared pan. Chill for 2 hours or until firm. Cut into squares.

Cranberry Turkey Salad

Nov 21, 2016

Cranberry Turkey Salad -turkey, red onion, pecans, and dried cranberries in a creamy dressing and served on croissants. A great way to use leftover Thanksgiving turkey!

Another delicious way to use your leftover turkey is Thanksgiving Leftovers Shepherd’s Pie.

If you happen to have leftover turkey, let me suggest you make this amazing Cranberry Turkey Salad.

It’s like a classic chicken salad that you put on sandwiches except made with turkey! Plus it’s made with dried cranberries, pecans, and fresh dill – three of my alltime favorite things to put in chicken salad.

I like to serve this salad on croissants but you could use sandwich bread, crackers, or make lettuce wraps with it!

Ingredients

Cooked turkey – this is great for leftover Thanksgiving turkey but if you don’t have turkey, you can always use cooked chicken instead
Red onion
Pecans
Dried cranberries
Fresh dill
Mayo
Sour cream
Salt and pepper

Instructions

Mix ingredients. Combine all ingredients in a mixing bowl, stirring with a rubber spatula.
Chill. Refrigerate until ready to serve.
Serve. Serve on croissants with leafy greens if desired.

How Long Is It Good For?

This homemade turkey salad is good for about 4 days in the fridge. Make sure to store it in an airtight container.

You can serve it straight from the refrigerator or let it sit out for 10 minutes or so to take the chill off.

Can You Freeze It?

I don’t recommend trying to freeze this turkey salad. I’m afraid it would defrost with a weird consistency.

You can always freeze your diced turkey (for up to 3 months – use a freezer ziploc bag) and then make your salad when you are ready to serve it.

More Thanksgiving Recipes

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📖 Recipe

Yield: about 8 servings

Cranberry Turkey Salad

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

3 cups cooked turkey
¼ cup red onion, finely diced
⅓ cup pecans, roughly chopped
⅓ cup dried cranberries, roughly chopped
2 tablespoons fresh dill, chopped
½ cup mayo
½ cup sour cream
salt and pepper
4 croissants, for serving (if desired)
leafy greens, for serving (if desired)

Instructions

Combine all ingredients in a mixing bowl, stirring with a rubber spatula. Refrigerate until ready to serve.
Serve on croissants with leafy greens if desired.

Ranch Pizza Rolls

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