Glazed Ranch Carrots – the perfect side dish for any dinner! Baby carrots tossed in a delicious buttery ranch glaze.
These Glazed Ranch Carrots are my current favorite dinner side dish. It’s bordering on obsession.
It’s one of those things I make “for the kids” and then I grab one each time I walk past the stove. The buttery ranch glaze is just so delicious and perfect with the slight sweetness of the carrots.
It’s also a really easy side dish and takes only a few simple ingredients!
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Broccoli Cheddar Soup – easy kid-friendly soup! A creamy soup with broccoli, carrots, and cheddar cheese!
Okay guys, dinner time.
Does the whole family sit down at the table?
Does everyone do their own thing?
I’ll admit, I’m terrible at dinner time these days. I’m a stickler for the kids at the table all together, but more often than not, I’m in the kitchen working on the dishes or doing a 2nd batch of biscuits or whatever needs to be done. I’m close enough to hear their conversation but not actually participating, you know?
Then they want to watch videos on their tablets so no one’s actually talking to anyone anyway.
And I’m feeling like it’s time to get rid of that mealtime boredom and bring some fun to the table.
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I heard that your dog has been very good lately and deserves a treat. These Homemade Pumpkin Carrot Dog Treats are so easy and your pup is going to love them!
I ever tell you guys about the first date I went on last year where I gave the poor guy a full pitch of the cookbook I want to write one day?
One glass of wine and I got real passionate about my maybe someday in the very distant future cookbook: Booze and B*tch Biscuits, a book all about cocktails and homemade dog treats.
Amazingly, we actually ended up going out a few more times after that.
ANYWAY.
I’m all in on pumpkin.
Oh! I haven’t had my first official PSL yet. Have you? I got one from McDonald’s a couple weeks ago because I like theirs so much more than Starbucks but I feel like I need to go to Starbucks just for an Instagram picture.
You know?
Ugh.
But yeah, Homemade Pumpkin Carrot Dog Treats!
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Carrot Apple Salad is the perfect quick, healthy side dish! It’s a kid favorite and so easy to put together. Thinly sliced carrots and apples with raisins in a creamy sweet and tangy dressing.
You guuuuys.
It’s finally the first day of school around here!
Y’all know I love summer but man, this was a long one. This was the first summer in years that we didn’t take several roadtrips so it was just me and 3 boys.
All summer.
In central Texas. Where from the hours of 9 am to 7 pm, it’s too hot to play outside most days.
ANYWAY.
So now we’re transitioning to school and soccer and football and whatever else the boys plan on getting into. I’m anticipating a very busy fall.
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I promised you another meatless recipe this week and here it is!
I’ve been having a weird craving for lots of veggies. I say weird because lately the only veggies I’ve been into have been my bizarre burger salads that I have every morning for breakfast.
Yeah, I totally put bread and butter pickles and ketchup on top of spinach.
I told you, bizarre.
So, of course I start craving Veggie Tortilla Soup as soon as the weather gets warm. This soup is so delicious though and I’m totally willing to eat hot soup in warm weather if it tastes this good!
It’s like your typical chicken tortilla soup except I hate chicken right now so I used beans and quinoa as the protein. And then it’s got the veggies I’d been craving, mostly carrots and zucchini. So yummy, especially if you top it with lots of stuff! Tortilla strips, avocado, and cilantro are my choices but you can do cheese, sour cream, whatever you like!
I ate this for lunch all week and I’d make it again today if I wasn’t desperately trying not to buy any groceries right now.
Aaaaaand, it took about 30 minutes to make! *high five*
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Meatballs are one of the few things all 3 of my kids will eat without complaint. And this recipe is proof that I can literally put anything in meatballs and they will eat them.
As I was shredded the zucchini for these, my 4 year old walked into the kitchen and said “Eww, I don’t like zucchini!”
Umm… guess who asked for more meatballs not once but twice!
If we’re being technical here, these aren’t really Thai meatballs. Honestly, I’m not even sure Thai meatballs are a thing. I think Thai-Inspired would be a better title but…
Yeah.
So these are pork meatballs with a little ground turkey which I love because I love love love the flavor of pork but not necessarily the fat/calories so I feel like I can eat more if I mix in some super lean ground turkey. The meatballs have lots of shredded zucchini and carrots mixed in with some curry powder, fresh ginger, garlic, all kinds of good stuff. And then you cover them with a peanut sauce before baking!
Except I don’t eat peanut butter because I do try to eat paleo when I’m not drinking wine and eating my weight in Qdoba 3-cheese nachos so I used almond butter in this “peanut” sauce. You could totally use peanut or even sunbutter if you prefer the taste of those!
Anyway, the sauce is SO good. I could drink it! Coconut milk, almond butter, and curry powder just make the yummiest combination.
These are super simple and I anticipate making these often in the coming months.
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Do you guys leave anything for the Easter Bunny?
I don’t remember leaving anything as a kid (maybe I did?) but my husband insists that he likes carrots and my oldest insists that he also likes hard-boiled eggs.
I’m hoping that maybe he’ll leave me a basket this year if I switch things up and leave these Carrot Cake Whoopie Pies for him instead of boring carrots and eggs.
If you are a carrot cake fan, you will love these whoopie pies. It’s basically just a rearranged carrot cake cupcake! They’re really good and for some reason, even though I know that it’s technically two tiny cakes stuffed with cream cheese frosting, I still feel like it’s just an innocent cookie and I don’t feel guilty eating more than one.
Two years ago: Vanilla Bean Ice Cream
Three years ago: Funfetti Blondies
Four years ago: Pugliese
Y’all remember this time last year when I excitedly bought a can of pumpkin only to realize it had expired 2 years before?
I feel like I never really got over that. Don’t get me wrong, I was definitely beating down Starbucks’ door the day the PSLs were released but I just haven’t been excited to bake with pumpkin this year. But I’m still craving those fall flavors, you know?
So I was catching up on my DVR’d shows this past weekend and saw the Pioneer Woman making a carrot cake and, ding ding ding, immediately knew how to get my fall flavor fix! Carrot cake muffins! With sweetened cream cheese in the center!
You can’t go wrong with a muffin like this. The only way these could be better is if they had a ton of pecans in them! These were very moist and I didn’t even have to adjust them for the altitude! The carrots aren’t super obvious – you could probably get away with adding more than a cup. And like I said, pecans would be an excellent addition! And raisins! Mmm!
