Here is another very versatile recipe that you can make with basic ingredients in your kitchen. This was another recipe created using the extra spinach and swiss cheese that we had in the fridge. They were so yummy! I pretty much love any type of quesadilla, but these were even more enticing because they had spinach in them! That means they’re healthier 😉
- Heat up your quesadilla maker or heat a skillet if you’re cooking them on the stove.
- Put one flour tortilla on and top with shredded swiss cheese, cooked & diced bacon, and cleaned spinach leaves.
- Put the other flour tortilla on top and grill until lightly browned (if cooking on a skillet, cook until browned on the bottom, then flip and cook until the other side is lightly browned).
- Cut into slices or wedges and serve with sour cream if desired. Enjoy!
- Tuna Spinach Swiss Wraps (theoptimisticbaker.com)
Many times when I am trying to decide what to make for lunch or dinner, I will look to see what’s available and come up with a new meal! This time we had leftover flour tortillas and spinach. I looked around to see what could go well with those and decided to make some tuna and sprinkle on some shredded swiss cheese. These wraps were so good! And the ingredients are so versatile that you can use them to make many different meals.
– Drain the tuna and mix with a little mayo.
– Spread the tuna evenly in the center of your tortilla wrap.
– Top with a few leaves of rinsed baby spinach.
– Sprinkle some shredded swiss cheese on top.
– Gently fold in the top and bottom of your wrap and then roll from one side to the other to wrap it up.
Here is the recipe for the potatoes that we serve with our Linguine w/ Zucchini Sauce meal. You will want to eat these potatoes right off the tray, and there will be none leftover. They are “lick your fingers clean” delicious!
6 medium baking potatoes
1/3 cup butter – melted
1 clove garlic – minced
1/4 cup grated Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp salt
1/8 tsp black pepper
Line a baking sheet with foil and set aside.
Scrub each potato clean and cut each into 8 wedges.
In a large bowl, stir together butter, garlic, Parmesan, and seasonings.
Add the potato wedges and stir until coated.
Place wedges on baking sheet and bake, uncovered, at 425° for about 30 minutes.
I think I’m going to go bake some of these right now, as there are some leftover potatoes waiting to be used…now I’m excited 🙂
(recipe from Better Homes and Gardens New Cookbook)
I first made this recipe in August of last year. We are always trying to find tasty ways to add more veggies to our meals. This meal is super yummy and it doesn’t have a strong zucchini taste. It’s also pretty simple to make. The only part that takes more time is shredding the zucchini. So whether you love zucchini or not, give this one a try! We keep going back to it – so we know it’s a keeper!
1 lb linguine
2 tbsp extra virgin olive oil
3 cloves garlic – thinly sliced
2 lbs zucchini – coarsely shredded
1/2 tsp salt
1/8 tsp black pepper
1 cup shredded sharp cheddar cheese (4 oz)
1/2 cup Alfredo sauce (we used Ragu)
Cook pasta. Drain and keep warm.
In a large skillet, heat oil over medium heat.
Add garlic and cook, stirring, about 30 seconds or until lightly browned. (It browns quickly, so keep your eye on it so it doesn’t get over done!)
Increase heat to high and stir in the zucchini, salt, and pepper.
Cook, stirring often, about 3 minutes or until tender.
Add the cheese and Alfredo sauce and stir until melted and heated through.
Transfer to a large bowl and toss with the pasta.
Enjoy! (We served ours with Parmesan Potatoes….BEST potatoes we’ve ever had. Recipe is the next to be posted. You will WANT to make them and eat them on their own. They’re that good.)
How do you incorporate veggies into your meals? 🙂
(recipe from Family Circle Cookbook)
I can’t believe that the 1 year anniversary of my blog has come and gone. And I forgot about it! What a bad blog mommy I am 😦 Anyway, I am still chugging along. I wish I could post more often, life has just been so busy lately! I’m hoping that now that I’ve settled into my new job that I will find more time to post. I do have a question though…can you (the readers) leave me tips on how to gain more traffic/followers? My goal is to have a worthwhile audience without having to “sell” myself out just to gain followers 😉 Thanks!! Now on to the recipe.
So there’s not much to say about this dish except that, well, it’s AMAZING!!!! And convenient. And DELICIOUS! And you will want to eat it for breakfast, lunch, dinner, and snack time too! So go on you say? Tell us the recipe? Ok I will! You should make it as soon as possible. No kidding. Do it.
“Do Ahead” French Toast
1 loaf egg bread (challah)
1 cup half and half
1/2 cup milk
1 tsp vanilla extract
1/2 tsp nutmeg
1/4 tsp salt
6 tbsp unsalted butter
3/4 cup dark brown sugar
1 tbsp confectioner’s sugar
Coat 2 13x9x2 inch baking dishes with nonstick cooking spray.
Slice bread into 12 equal slices, about 1 inch thick. Arrange slices in prepared dishes.
In a large bowl, beat eggs, half and half, milk, vanilla, nutmeg, and salt.
Pour mixture over bread, dividing equally.
Cover and refrigerate for at least 4 hours or overnight.
Heat oven to 350° when ready.
In a small saucepan, melt butter over low heat. Stir in brown sugar until combined.
Spoon evenly over the bread slices.
Bake for 30-40 minutes or until lightly browned and heated through.
Dust with confectioner’s sugar and serve warm. Heaven in your mouth 🙂
Makes about 12 servings.
(recipe courtesy of Family Circle Cookbook)
deviled eggs (Photo credit: freakgirl)
I made these for our last Smith Night and I’m always reminded of how much I love them…especially this recipe. What ingredients differ in your recipe for deviled eggs? Most people that have made them for functions that I’ve attended have used different ingredients and the slightest change can give them a very different taste! This is the recipe that I’ve loved the most so far 🙂
6 hard cooked eggs
1/4 cup mayonnaise
1 tsp yellow mustard (I use Dijon)
1 tsp vinegar
Halve the eggs lengthwise after they have been cooked and cooled.
Remove yolks and set the whites aside.
Put yolks in a small bowl and mash with a fork.
Add mayo, mustard, and vinegar. Mix well.
Fill egg whites with the yolk mixture (I usually spoon the mixture into a ziploc bag and cut off one of the tips…using it like a decorating bag!).
Cover and chill until time to serve.
Sprinkle paprika on top before serving.
(recipe courtesy of Better Homes and Gardens New Cook Book)
*Tip – You can actually find some really cute deviled egg platters these days. I found mine (lime green, plastic, and dishwasher safe!) at JoAnn Fabrics! Here are a few links:Watermelon Deviled Egg Tray
Ladybug Deviled Egg Tray
Cinderella Castle in the Magic Kingdom at Walt Disney World. (Photo credit: Wikipedia)
Smith Fun Night “D” Edition took place on St. Patrick’s Day this year! Woo for holiday parties! Here is what was served. Sorry, my camera was forgotten for this one 😦
Dried Cherry Salad
Deviled Eggs (recipe to be posted)
Do Ahead French Toast (AMAZING!!! Recipe to be posted)
Deep Dish Pizza Casserole
Dumplings (courtesy of Kim)
Dulce de Leche Tarts (courtesy of Kim)
Deluxe Chocolate Chip Cookies
Drunken Fish (adult beverage)
We watched Dodgeball (always a good choice) and played Disney Trivial Pursuit. We actually learned a lot of new info about Disney. By the way, I can’t even begin to describe how excited I am about the expansion at The Magic Kingdom! When I was at Disney in May with my family you could see the construction and the anticipation is building and building! They’ve announced that the grand opening will be December 6. I wish I could go!
I want to start off by apologizing for my lack of posts this past month. Life has been super busy and packed full of things to do and places to go. I’m hoping to get back on track with more regular posting again and hope that you will continue to read! I enjoy getting comments and feedback and knowing that there are people out there who like my recipes and ideas! 🙂
I’d like to post today about one of the most versatile foods…pudding! It doesn’t matter how old you are. I have always loved pudding. My favorite kinds are banana, butterscotch, and oreo. I’m drooling already thinking about pudding haha! The following recipe can be made with any type of pudding, and whatever kind of toppings that you can think of. I made this recipe for St. Patrick’s Day at school and the kids loved it. It’s super easy to make and super yummy!
Pudding Parfait / Leprechaun Pie
2 boxes pudding – flavor of your choosing (for this one I used Oreo pudding)
green food coloring
Lucky Charms cereal
Prepare your plastic cups and drop a golden wrapped chocolate coin on the bottom of each cup.
Prepare pudding as directed on the box.
Add food coloring drop by drop until you get the desired shade of green.
Fill each cup with equal amounts of pudding and put in fridge until set.
When ready to serve, top with a layer of Lucky Charms cereal.
Then continue with Reddi Whip, sprinkles, and an Oreo cookie on top.
Try not to eat all of them…sharing is caring 😉 Woohoo I’m back!!!
For those of you who may be new to following my blog, you may have had the misfortune of missing my recipe for Chocolate Guinness Cupcakes with chocolate ganache and Bailey’s buttercream frosting. DEE-LISH-OUS!!! Here is the link so that you can easily get to the recipe because I know that you are craving them RIGHT NOW 😛 I am recycling this recipe and updating it for a treat that I recently baked. And when I say recently, I mean a few months ago. My slightly OCD brain MUST post recipes in the order that I bake or cook them. My mind gets too overwhelmed when I try to think of how else I would be able to post my recipes in an organized fashion, rather than chaos. How do you choose which recipes to post and in which order you post them? I pick the best of the bunch and go from there, in chronological order of course.
I found the new inspiration for these delicious cupcakes on CakeSpy. When I baked these new ones, I used the cupcake recipe that was included. In my opinion, the recipe that’s linked to my blog up above is a better recipe for Guinness cupcakes. Hence the reason for including it and suggesting that you use it too! Follow the link above to the recipe for Chocolate Guinness cupcakes. Bake those, and follow these next steps. You won’t be disappointed 🙂
After baking the Guinness cupcakes, make the Guinness Glaze and then top them with the chocolate covered potato chips (if you don’t eat them all beforehand that is).
8 oz. cream cheese
1 & 1/4 cup confectioner’s sugar
1/3 cup Guinness Draught
Whip the cream cheese until smooth. Sift the sugar into the cream cheese and beat until mixed. Add the Guinness and beat until smooth. Spread on cupcakes with a flat spatula.
Chocolate Covered Potato Chips
1/2 lb milk chocolate chips
4 cups ridged potato chips (I used Lay’s)
Put 3/4 of the chocolate in a heat proof bowl and place over the top of a pan of simmering water (what we call a makeshift double boiler). Heat and stir occasionally until the chocolate starts melting. Keep stirring until smooth. Remove from heat and add the rest of the chocolate chips. Stir until completely melted. Dip the potato chips into the chocolate one at a time, covering about half of each chip. Place chips on baking sheet covered with wax paper and cool in the fridge until chocolate has solidified again. Once cooled, place each chip on top of a cupcake. If you have extra chips, hooray you have a bonus snack!
The sweet and salty combo is actually amazing and EVERYONE was raving about these. Enjoy 🙂
Happy 4th of July!! Today calls for an all American recipe…what could be more perfect than something made with apples! These are really yummy and can be made at any time of year since they don’t require seasonal apples, but applesauce instead!
Applesauce Spice Cupcakes
2 cups flour
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1 stick unsalted butter
1 cup sugar
1/2 cup light brown sugar
1 1/2 cups unsweetened applesauce
- Preheat oven to 350°. Put liners in muffin tins.
- Whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, cream butter and sugars until fluffy.
- Add eggs, one at a time, beating until each is mixed in.
- Add applesauce and then the flour mixture, beating until combined.
- Fill each liner 3/4 full. Bake, rotating tins halfway through, until toothpick inserted in center comes out clean, about 20 minutes.
- Transfer tins to wire rack to cool before removing cupcakes.
- Once cooled, spread tops with Brown Sugar Cream Cheese Frosting.
Brown Sugar Cream Cheese Frosting
1 stick unsalted butter
8 oz. cream cheese
1 cup light brown sugar
With an electric mixer on medium high, beat butter, cream cheese, and brown sugar until smooth. Use immediately or refrigerate up to 3 days in an airtight container. (It’s delicious! Enjoy!)
(recipe from Martha Stewart’s Cupcakes)