Cranberry Pomegranate Salsa

I WANT you to make this salsa for your next party. It. Is. Amazing. SERIOUSLY! And do it before all the FRESH cranberries and pomegranates are gone! It is not only amazing in taste, but BEAUTIFUL to look at as well. And everyone wants to eat pretty food, right?

Cranberry Pomegranate Salsa
1 cup fresh cranberries, finely chopped (I just chop it in my blender)
1 cup pomegranate seeds
2 green onions, chopped
3 or 4 tablespoons chopped cilantro
1 jalapeno, seeded and diced
1/4 to 1/2 cup sugar
Dash of ground ginger
1 tablespoon fresh lemon juice

Combine all ingredients in a bowl and refrigerate a few hours before serving. Give it a good stir and serve over a block of cream cheese with Wheat Thins, Chicken in a Biscuit crackers, or some yummy salty tortilla chips. The saltier the better!

TIP: The salsa is great on tortilla chips without the cream cheese as well. If you don't have cilantro, you can use parsley in a pinch, and I think lime juice would be phenomenal in place of the lemon juice. You decide!

Pizza Bites

SUPER BOWL Sunday is coming soon. Do you have your APPETIZER recipes ready? If not, these BITES are so easy! And your KIDS will love them. Perfect, right?

Pizza Bites

8 ounces cheddar, colby jack, or mozzarella cheese

3 (10-count) cans buttermilk biscuits (Western Family is the perfect price and size)
1 bag sliced pepperoni
1 egg, beaten
Garlic powder
Italian seasoning
Parmesan cheese (the "powdery" kind)

Cut the block of cheese into 24 to 30 cubes. Flatten each dough biscuit (as you stuff them to avoid drying out) and place a pepperoni or two in the middle. Top it with a cube of cheese and another pepperoni or two. Press the dough around the filling and seal completely. Place on a baking sheet covered with parchment paper or a silicone mat. Brush each "bite" with egg and then sprinkle on the garlic powder, Italian seasoning, and cheese. Bake at 425 degrees F for about 18 to 20 minutes or until nicely browned. Serve with warm marinara sauce on the side for dipping.

TIP: You can fill these little bites up with whatever pizza toppings you like! Also, if you happen to buy the "grand" size biscuits, be sure to cut the dough in half or your "bite" will be HUGE!

Roasted Brussels Sprout Salad

I've been seeing a lot of Brussels sprouts RECIPES floating around and decided to try one of my own. It ended up being a slightly DECADENT side dish. I seriously can't tell you how much I LOVED this dish. I may or may not have eaten all the LEFTOVERS for lunch the next day. (Please excuse the terrible pic—I really need a different camera!)

Roasted Brussels Sprouts Salad
About 1 pound Brussels sprouts, washed and quartered
1/2 small sweet onion, chopped
1 to 2 cloves garlic, minced
Olive oil
Salt and pepper
1/2 cup chopped pecans
1/2 cup craisins
1/2 cup gorgonzola crumbles
Crumbled cooked bacon (optional)

Preheat oven to 400 degrees. Place the sprouts, onion, and garlic in a baking dish that has been lightly coated with olive oil. Drizzle a little oil over top and season lightly with salt and pepper. Toss to coat and then place in the oven. Bake for about 30 minutes or until tender, and tossing after 20 minutes. When sprouts seem tender, stir in the pecans and craisins and bake a few minutes more. Remove from the oven and then stir in the cheese. Add bacon if desired. Mmmmmmm!

TIP: Again, I seriously loved this recipe! Just go easy on the salt because the cheese is very salty, as well as the bacon if you use it. I'm sure walnuts or even slivered almonds would be just as yummy in this, and a true blue cheese would be great if you like a stronger blue cheese. Either way, hope you like this as much as I do!

Chicken Cacciatore

This is another HEALTHY yet scrumptious meal that we've been enjoying the last few CHILLY weeks. It warms you up and just smells so YUMMY while it slowly cooks in your crockpot all day. When it's this cold outside, what could be better?

Chicken Cacciatore
8 or so chicken tenderloins
1/2 red bell pepper, chopped or sliced
1/2 green bell pepper, chopped or sliced
1/2 onion, chopped or sliced
1 to 2 cloves garlic, minced
1 can diced tomatoes, drained (I use flavored kinds, like sweet onion, italian, etc.)
1 small can tomato sauce
1 cup spaghetti sauce
Dried basil

Put the chicken and vegetables in a crockpot that has been sprayed with nonstick spray. Pour the sauce over top and sprinkle with desired amount of dried basil. Cook on low heat for 8 hours or on high heat for 4 hours. Toss with cooked spaghetti and serve. Or just spoon over individual servings of spaghetti. Whatever you prefer! Oh, and we like a healthy sprinkle of shredded Parmesan cheese over top too. :)

TIP: This recipe changes a little each time I make it. I kind of use what I have, ya know? Sometimes I do more sauce or more vegetables or more chicken. The good thing is that it always turns out yummy!

Fish Tacos with Lime Cilantro Sauce

This is a very REFRESHING dinner that I like to throw together during my healthy eating times. I love the FLAVORS of cilantro and lime—so tangy and powerful, and the PERFECT sauce for these excellent tacos.

Fish Tacos with Lime Cilantro Sauce

Lime Cilantro Sauce

1/2 cup chopped cilantro

1 green onion, thinly sliced

1/4 cup light or fat-free mayonnaise

1/4 cup light or fat-free sour cream

2 teaspoons lime zest

1 tablespoon lime juice

1 clove garlic, minced

Fish Tacos

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon ground red pepper

1/4 teaspoon salt

1/4 teaspoon garlic powder

1 1/2 pounds any white fish (halibut, mahi-mahi, tilapia, etc.)

Small flour tortillas (or corn tortillas if you prefer)

Preheat oven to 425 degrees.

To make the sauce, combine all the ingredients and then refrigerate until ready to use.

To make the tacos, combine all the seasonings and then coat your choice of fish. Bake for about 10-12 minutes, or until done (the fish will flake easily with a fork). When fish is done, break into pieces with a fork and then scoop in the center of your tortillas. Drizzle the sauce over top and serve. Makes about 4-6 servings.

TIP: To add some extra nutrients, top the fish with shredded cabbage or some romaine or spring mix lettuces and then drizzle with the sauce. You can also serve with lime wedges on the side so people can squeeze on extra juice.

Bacon-Wrapped Water Chestnuts

We love APPETIZERS at our house, so that's what we eat for dinner on NEW YEAR'S EVE every year. There is nothing BETTER than hanging out with our besties and eating yummy food! This DELISH recipe with crisp and salty bacon and a sweet sauce over top ALWAYS hits the spot!

Bacon-Wrapped Water Chestnuts

1 pound bacon

2 cans whole water chestnuts

1/3 cup Miracle Whip

1/3 cup brown sugar

1/3 cup chili sauce

Preheat oven to 350 degrees.

In a frying pan, brown the bacon until almost done and then drain on paper towels. (Just make sure you can still bend it!) Cut each strip of bacon in half. Wrap bacon around water chestnuts, secure with a toothpick and place on a wire rack that is on top of a cookie sheet with sides. Bake in the oven for 20 minutes.

While chestnuts are in the oven, mix together the Miracle Whip, sugar, and chili sauce. When chestnuts are done baking, transfer to a baking dish and pour sauce over top. Bake for 10 to 15 minutes more, or until sauce is bubbling around the edges. Serve warm!

Snickers Hot Chocolate

My favorite way to warm up on a cold day is to drink some yummy HOT CHOCOLATE. This chocolatey treat is AMAZING and it definitely fulfills any desire for SWEETS. Try surprising your family Christmas morning with this warm TREAT while they are waiting for breakfast. It will be the cherry on top of your already PERFECT morning!

Snickers Hot Chocolate

1 cup hot chocolate (I used a homemade milk chocolate mix made with skim milk)

Fresh whipped cream*

2 miniature Snicker's, chopped (not the fun-size!)

Caramel ice cream topping

Top your cup of hot chocolate with a scoop of cream, the chopped Snickers, and a drizzle of the caramel ice cream topping. Enjoy!

TIP: I made cinnamon whipped cream to go with some cinnamon french toast (that will be posted in a few days). Since it was already made, I just used some of the leftovers instead of whipping more cream. Try whipping 1/2 cup cream, 2 tablespoons powdered sugar, and 1/2 teaspoon cinnamon. AMAZING!

Oreo Mint Truffles

This is one of the EASIEST and yummiest treats to make for the HOLIDAYS. You've probably seen recipes LIKE this one all over. Try it and take some to your neighbors!

Oreo Mint Truffles

1 package regular Oreos, crushed or blended to fine crumbs

1 8-ounce package cream cheese, softened

1 to 2 packages Andes Mints, unwrapped

In a bowl, mix together the cookie crumbs and cream cheese until well blended. (I use a big spoon at first and then move on with a fork to make sure it really starts sticking together.) Roll the "dough" in your hands to make 1-inch balls; set them on waxed paper on a baking sheet.

In a small pan, melt the Andes Mints over low heat and stir until smooth. Drop a ball or two into the chocolate and roll around with 2 forks until coated. Place back on the waxed paper. When done, place the tray of dipped balls in the fridge to harden. Makes 35 to 40 truffles. 

TIP: I like to fancy up my truffles with some melted green mint chips. Once they've set in the fridge, I melt about 1/2 cup mint chips in the microwave (stirring every 15 to 20 seconds until they are smooth) and then drizzle it over the truffles. It looks so pretty and festive that way!

BONUS TIP: Try other combinations with your favorite snack cookies! I also mixed a package of Nutter Butters with the cream cheese and dipped the balls in milk chocolate. Topped it with a drizzle of melted peanut butter chips and it turned out yummy! Obviously Mint Oreos would be great, but what about some lemon cream cookies mixed with the cream cheese and then dipped in dark chocolate? That could be REALLY good! :)

Gooey Caramel Corn

This GOOEY popcorn is probably the best caramel corn I have ever had! We LOVE to make it and SNACK all weekend. It would be a great NEIGHBOR gift for the holidays too. The caramel in a jar would be a great gift alone. If you ask, I might admit to digging SPOONFULS out of our jar of extra caramel. Maybe.

Gooey Caramel Corn

1/4 cup butter, melted (I usually use a little less and it still tastes great)

2 1/4 cups packed brown sugar

1 cup light corn syrup

Dash of salt

1 cup sweetened condensed milk

1 teaspoon vanilla

4 quarts plain popped popcorn

In a saucepan, combine the butter, sugar, corn syrup, and salt. Turn on the heat and then slowly add the condensed milk and vanilla, stirring while adding. Bring mixture to a boil for 1 minute and then remove from heat. Pour the caramel over the popcorn in a big bowl and stir. Serves lots!

TIP: This really does make a TON of caramel, so I just pop enough popcorn for my family and use whatever amount of caramel I need. Then I usually have a jar of caramel leftover for another quick batch of caramel corn, or to use over ice cream or other yummy desserts.

Easy Teriyaki Chicken Bowls

Here's another QUICK dinner recipe. It's full of veggies and my KIDS still love it! With all the extra sweets around this time of year, VEGGIES are definitely necessary. There needs to be some sort of balance, RIGHT?   

Easy Teriyaki Chicken Bowls

1/2 onion sliced

1 zucchini, halved and then sliced

1 other summer squash (I used a yellow)

1 cup sliced carrots (this time I had the matchstick variety)

1/2 to 3/4 cup fresh or frozen peas 

1 large can good-quality chicken

Black pepper

Favorite teriyaki sauce (I use Soy Veri from Costco)

Warm cooked rice

Saute the veggies in olive oil in a large frying pan until tender. Stir in the chicken and season with some black pepper. Gradually add the teriyaki sauce to taste and then serve in bowls over warm rice.

TIP: This recipe is soooo versatile. You can make it according to whatever you have on hand. During the winter when there's a little less fresh produce around, I usually throw in some bell peppers and broccoli instead of the squash. But like I said, put in whatever your family likes and I'm sure it will be good!  

Chocolate Chip Caramel Oatmeal Bars

These are my family's FAVORITE cookie bars. Period. There is seriously no bar out there BETTER than these. I'm tellin' ya. Don't LOOK any further. Chocolate. Oatmeal. Butter. Sugar. Caramel. SIGH. :)

Chocolate Chip Caramel Oatmeal Bars

2 cups flour

2 cups oats

1 1/2 cups brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, melted

12 ounces chocolate chips (I like to do half semisweet and half milk)

1 jar Mrs. Richardson's Butterscotch Caramel Topping, warmed

In a bowl, combine all but the chocolate chips and caramel topping; mix with a fork until moistened and crumbly. Press half of the mixture into a greased 9 x 13-inch pan. Bake at 350 degrees for 10 minutes; remove from oven and then sprinkle chocolate chips over top and let melt slightly. Pour warm caramel topping over chocolate and then sprinkle remaining crumb mixture over top. Bake for 25 to 30 minutes more, or until golden brown and slightly bubbly around the edges. Let cool and then serve!

TIP: These are easier to cut when slightly chilled!

Christmas Tree Cake

This super CUTE cake can be found in my book, Easy Christmas Cut-Up Cakes for Kids. It really is very easy to make and just may be a new TRADITION you'll want to start with your family. And, it will definitely be a hit at your HOLIDAY party this year!

Photo © Zac Williams

Christmas Tree Cake

1 chocolate cake mix

Green frosting

1 King-Size Snickers or Milky Way bar

White frosting

Red candies, like M&Ms, striped peppermints, Red Hots, etc.

Make cake mix according to package directions. Bake cake as directed on box for a 9 x 13-inch pan. Cook cake in pan for 10 minutes, and then invert and cool completely on a wire rack.

Cut the cake according to the diagram. Position the two smaller triangle pieces together to create one large triangle and then frost the top green. Place the other large triangle on top and frost the entire cake green. Cut candy bar in half and then stack on top of each other. Place candy bar at the bottom center of your tree to make the trunk.

Using a decorator's bag with a star tip, frost a white garland diagonally across the tree as shown in the photo. Decorate the tree with candy as desired. Serves about 8 to 10.

TIP: For a different taste, frost the tree with green mint frosting and decorate with mint-flavored M&Ms. For a different look, sprinkle on shredded coconut that has been tinted green to look like real pine needles. And obviously you can use whatever cake you prefer as long as you bake it in a 9 x 13-inch pan. :)

Turkey Pesto Melts

This recipe is soooo EASY, it's kind of embarrassing! But, during this busy time of year it is a FANTASTIC dinner that takes about 5 minutes to put together. What more could you ask for? You can even use your LEFTOVER Thanksgiving turkey! Just serve it with your FAVORITE salad or veggies and dip and dinner is done!

Turkey Pesto Melts
Sandwich hoagies
Pesto (I buy the jar of fresh pesto from Costco)
Sliced deli turkey 
Sliced provolone cheese

Split the hoagies and spread the top and bottom with desired amount of pesto. (We like a GOOD amount!) Layer the turkey over the bottom half of the sandwich and top with cheese. Place open-faced sandwiches in the broiler until cheese in melted and bubbly. BE CAREFUL! Make sure you watch these so your bread doesn't burn!

TIP: If you don't have hoagie buns, put these tasty things together on regular bread and cook like you would a grilled cheese!

Catching Up!

Life has been so BUSY lately, I've decided I need to take a short break from food blogging. I'll be re-posting some of my FAVORITE recipes for the month of December, which I'm actually pretty excited about. Once life calms down after all of the HOLIDAY craziness, I will have some new delicious RECIPES to post! And if I find a super-amazing recipe that needs to be shared before then, I will definitely find time to SHARE it with you so you can enjoy it during the holidays too!

Parmesan-Crusted Tilapia

You all know I love cheese, and I really LOVE Parmesan! When I found this super SIMPLE recipe by Rachel Ray, I knew it would be YUMMY. The fish is moist and FLAVORFUL—a great combination! Thanks Rach!

Parmesan-Crusted Tilapia
3/4 cup shredded Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped parsley (I used dried)
4 tilapia filets
1 lemon, cut into wedges

Preheat oven to 400 degrees. Combine the cheese, paprika, and parsley and then season with salt and pepper. Drizzle the fish with olive oil and then dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, about 10 to 12 minutes. Serve with lemon wedges.

TIP: I felt like the paprika was a tad heavy, so you may want to start with 1 teaspoon instead of 2. I also think a few sprinkles of garlic powder is a great addition.

Oreo Fudge Pie

November is the month of PIE, am I right? Chocolate pie has never been one of my favorites, but this version is EXTREMELY tasty. Who doesn't love the surprise of a big chunk of OREO? I can't think of anyone! As usual, this recipe is so EASY, it is almost embarrassing!

Oreo Fudge Pie

1 large box chocolate fudge instant pudding

Milk called for on box

1 (8-ounce) container Cool Whip

12 to 15 Oreos, chopped
Prepared Oreo crust (store-bought or homemade)
Mini chocolate chips or extra Oreos, crushed, to garnish

Prepare the pudding as directed on box and let set. Fold in about two-thirds of the Cool Whip and the chopped cookies. Spoon into the prepared crust and let set at least 2 hours. Top with the remaining Cool Whip and garnish of choice.

TIP: You can use regular chocolate pudding in place of chocolate fudge, but it won't be as rich! There is a devil's food flavor that would probably work well too. :)

Favorite Taco Soup

I've had a LOT of taco soups, and this one is definitely my FAVORITE. I posted it a couple of years ago and decided it was time to give it another spotlight as the weather starts to turn. It uses TACO sauce instead of taco SEASONING, and I think that's what makes this taste EXTRA good. 

Favorite Taco Soup

1 pound ground beef

1 can red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 cup frozen corn, thawed

1 can stewed tomatoes, pureed with liquid

1/2 bottle taco sauce

1 (4-ounce) can diced green chiles

2 tablespoons chili powder

Dash of garlic salt and onion salt

2–4 cups beef broth (or more if desired)

Brown and drain the ground beef. Combine all ingredients in a large soup pot and simmer for at least 10 minutes. Serve with sour cream, cheese, and taco chips.

TIP: You can use any kind of chip you like, but my favorite happens to be Fritos. Or Nacho Doritos are even pretty tasty. You can also try topping this with avocado, sliced olives, cilantro, or even some fresh tomato. The possibilities are endless.

Cinnamon Roll Waffles

Thank you PINTEREST! Found this fabulous recipe when I was looking for a SPECIAL occasion-type breakfast.  I wanted CINNAMON rolls, but these waffles were much less WORK!

Cinnamon Roll Waffles
(Recipe from Chef In Training)

1 3/4 cups flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

2 cups buttermilk

1/4 cup canola oil

1/2 teaspoon vanilla

Cinnamon Roll Topping

1/2 cup butter melted

3/4 cup brown sugar packed

1 Tbsp. ground cinnamon

Cream Cheese Glaze

4 tablespoons butter, softened

2 ounces cream cheese

3/4 cup powdered sugar

1/2 teaspoon vanilla

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done.

CINNAMON TOPPING: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside

CREAM CHEESE TOPPING: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.

When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you'd like. Serve immediately.

Pumpkin Harvest Brownies

Another SIMPLE pumpkin recipe for all the lovers out there. Brownies. Good. Pumpkin. Good. Brownies + Pumpkin = GOOD! Top it off with loads of extra CHOCOLATE and we are totally there! (P.S. So sorry for the terrible pic, my camera is awful and I'm in DESPERATE need of a new one!)

Pumpkin Harvest Brownies
1 box brownie mix (for a 9 x 13-inch pan)
1 (15-ounce) can pumpkin
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/3 cup butterscotch chips

In a bowl, thoroughly combine the brownie mix and pumpkin. Spread in to a greased 8 x 8 or 9 x 9 pan. Sprinkle all the chips over top. Bake for 30 to 40 minutes or until done. (These are somewhat fudge-y in texture, just so you are aware!)

TIP: You can also sprinkle toffee pieces over top (I did! I had some in my pantry). If you aren't into all the chocolatey goodness that my family prefers, just top the brownies with powdered sugar once they are cooled instead of the all the chips.

Pumpkin Coconut Cheesecake Bread

Lovin' all the PUMPKIN that comes with this fabulous time of year! I've got a slight obsession with COCONUT and cream cheese, so I figured those would be DELICIOUS combined with a bit of pumpkin. What could be better then sweet, super moist, YUM-FOR-MY-TUM bread? Nothing!

Pumpkin Coconut Cheesecake Bread
2/3 cup oil
2 eggs
1 cup pumpkin
1 cup flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1 small box cheesecake instant pudding mix
1 cup toasted coconut

Cream Cheese Glaze

4 tablespoons butter

2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla

Whisk together the oil, eggs, and pumpkin. Stir in the flour, sugar, salt, spices, soda, and dry pudding mix. Fold in the coconut and pour into a loaf pan prepared with nonstick spray. Bake at 350 degrees for  about 1 hour, or until a toothpick inserted in the center comes out clean. When done and slightly cooled, drizzle the cream cheese glaze over top.

To make the glaze, heat together the butter and cream cheese for 30 seconds in the microwave and stir until smooth. Stir in the sugar and vanilla until smooth.

TIP: You can leave the coconut out if you prefer and use coconut pudding mix instead of cheesecake to get the coconut flavor. You can also add chocolate chips or chopped nuts! And, instead of 1/2 teaspoon vanilla in the glaze, I did 1/4 teaspoon vanilla and 1/4 teaspoon coconut extract just for that little extra shot of coconut flavor.