Fridge Pickles

I saw this video of how to make fridge pickles on a random ASMR video, so I don't know who to give credit to, but it had to be saved! Our jar hasn't even lasted three days!

Ingredients:

1-1/2 cups vinegar

1/2 cup water

1 Tbsp. sugar

1 Tbsp. salt

1 Tbsp. mustard seed

1 tsp. peppercorns

Fresh Dill

Fresh garlic, 4-6 cloves

Baby Cucumbers

Directions:

Slice cucumbers and put in jar. Add garlic cloves and fresh dill. In saucepan, add vinegar, water, sugar, salt, mustard seed, and peppercorns and bring to a boil. Once boiling, remove from heat and cool completely. Once cool, add to jar and refrigerate at least 24 hours before eating.

Chia Seed Pudding

This came from Chelpostpics and is the best version I've had of chia seed pudding!

Combine in Blender:

1 can coconut milk

2 cups vanilla Greek yogurt 

1 scoop collagen

1 tsp. vanilla extract

4-6 dates or maple syrup to sweeten

*Optional-add your favorite protein powder

I divide this into 5 jars evenly, then stir in 1/4 cup chia seeds into each jar. Let sit overnight in fridge before eating, then top with fruit and honey. 

Magic Cookie Bars

 I am currently having a love affair with these...ohmygosh they are fantastic. Love The Girl Who Ate Everything-she never steers me wrong!

Ingredients

• 1½ cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped pecans
• 1 cup shredded coconut, (both sweetened and unsweetened work)

Instructions

 

• Preheat oven to 350 degrees F and line a 9x13 baking dish with parchment paper or grease well.
• In a medium bowl combine the graham cracker crumbs and melted butter until well combined. Press crumbs into the bottom of the pan firmly in an even layer to form the graham cracker base.
• Pour the sweetened condensed milk over the crust.
• Sprinkle the chocolate and butterscotch chips on top of the graham cracker crust in an even layer. Sprinkle the nuts and coconut flakes on top.
• Press down toppings gently with a fork. Bake for 25-30 minutes or until coconut starts to turn golden brown. Cool completely and cut into small squares.

Baked Eggs

 

The Girl Who Ate Everything did it again. This one is a winner! I love love the texture of it. I meal prep this on Sundays for us to eat off of during the week. My teenagers love it and I love that they're getting some good healthy protein to start their day. 

Ingredients

• 1 tablespoon butter, melted
• 12 eggs, beaten
• 1 lb (16 ounces) shredded Pepperjack cheese, (other types of shredded cheese can be used like cheddar cheese)
• 1 (16 ounce) container cottage cheese
• 1/2 cup all-purpose flour
• 1 teaspoon salt

Instructions

 

• Preheat oven to 350 degrees and brush a 9x13 baking pan with the melted butter.
• Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are completely set about 50-60 minutes. Start checking it around 45 minutes. Cut into squares and serve with salsa, sour cream, guacamole, tomatoes, or onions if desired.

Notes

This recipe can be halved in a 8x8 or 9x9 baking dish. Baking time will be less, around 30-40 minutes.

Crockpot Taco Meat

Thanks to Eating on a Dime for teaching me something new-I never had made taco meat in the crockpot before! It was DELICIOUS and perfect for us to come home to dinner already prepped!

Ingredients

• 2 pounds lean ground beef (I like to add chorizo and ground beef)
• 1 cup salsa
• 3 tablespoons taco seasoning

Instructions

• Place the ground meat (raw) in the crock pot.
• Pour the salsa on top and sprinkle with the taco seasoning mix.  (We use homemade taco seasoning.)
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until no longer pink. Use a spoon to break up the taco meat and serve.

Notes

I like to break up the taco meat 30 minutes before serving. Also, you could use frozen ground beef but you will need to cook for an additional hour on high.  

Easy Chicken & Dumplings

This was a first for me! I have loved eating chicken and dumplings forever, but had never made it until now! yourbarefootneighbor inspired me and made it look so easy! And it was worth it!!

1 can of biscuits

1 can cream of celery

32 oz. chicken broth

Rotisserie chicken, shredded

Black pepper

*Put cream of celery and chicken broth in a pot on medium heat. Meanwhile, flour counter. Roll out each biscuit pretty thin, then cut into small squares with pizza cutter. Set aside until broth mixture is boiling. Once it's boiling, add the dough, a handful at a time, stirring gently after each addition. Once all are added, simmer on low 10-20 minutes or until dough is cooked through. 

*Once it's simmered long enough, add in chicken. If dry, add more broth. Heat chicken through. (You can also add veggies if you'd like-I added a can of drained mixed vegetables).

Viral Cucumber & Sweet Pepper Salad

 Thank you to rachLmansfield for this good one...I've been making it on REPEAT! Give it a try-I don't even love cucumbers! I have been putting this on the side of every meal!

Ingredients

3 small mini cucumbers, sliced in small rounds

1 red bell pepper, orange red bell pepper and yellow bell pepper, sliced into small pieces

Ginger miso dressing, to taste

Everything bagel seasoning, to taste

Chili crunch oil, to taste

Instructions

Add cucumbers and peppers to a large bowl then add in desired amount of dressing, seasoning and oil, keeping in mind this tastes best day off so add however much you are eating then and enjoy!

Notes

*Store leftovers in fridge for 5 days but tastes best day off or it can get soggy

Pollo Guisado or Latin Chicken Stew

 This recipe from Skinny Taste has become almost a weekly staple in our home. It is the most tender, moist chicken, so full of flavor! I pair it with any kind of rice or over potatoes with veggies. Super easy but looks like it was such a difficult meal to make!

Ingredients

• 4 skinless chicken drumsticks (on the bone, 14 oz total)
• 4 skinless chicken thighs (on the bone, trimmed, 20 ounces)
• 1/2 teaspoon adobo seasoning salt
• 1 teaspoon olive oil
• 4 medium scallions (chopped)
• 3 garlic cloves (minced)
• 1/4 cup chopped cilantro (plus 2 tbsp for garnish)
• 8 oz can tomato sauce
• 1 packet sazon seasoning (optional)
• 1/4 cup pitted green olives (plus 2 tablespoons brine)
• 1 tablespoon Chicken Better Than Bouillon (or 1 cube)
• 1/2 teaspoon cumin
• 2 bay leaves

Instructions

• Season chicken with adobo seasoning salt.
• In a large deep skillet,  pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
• Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
• Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
• Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.
• Cover and cook 50 minutes over medium-low heat, until the chicken is tender.
• Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
• Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.

To make this in the Instant Pot

• Cook on high pressure 20 minutes.
• Natural release, discard bay leaves and top with remaining cilantro.

Cranberry-Jalapeno Cream Cheese Dip

 Totally didn't expect to love this one, but it was our favorite this holiday season! You could put this in little foil pans to gift with a box of crackers or pita chips! Even my kids devoured it! Recipe and photo from Mel's Kitchen Cafe.

Ingredients

• 12 ounces (340 g) fresh cranberries
• 4-5 green onions, chopped
• ¼ cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely diced
• 1 cup (212 g) sugar, more or less to taste
• ½ teaspoon ground cumin
• 2 tablespoons fresh lemon or lime juice
• ¼ teaspoon salt
• 2 (8-ounces each) packages (454 g) cream cheese, light or regular, softened
• Crackers, for serving

Instructions 

• Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.
• When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.
• Refrigerate for up to an hour before serving. Serve with crackers.

Brown Sugar Bread

 

This bread from Julie Blanner is one of my go-to breads for gifts specifically. It has a hint of sweetness.

Ingredients

• 2 cups light brown sugar packed
• 4 cups all purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 2 cups milk
• ⅔ cup vegetable oil

Instructions

• Preheat oven to 350°F. Grease 6 miniature loaf pans.
• In a medium mixing bowl, combine brown sugar, flour, baking powder and salt. Set aside.
• In a large mixing bowl or stand mixer, beat to combine eggs, milk and vegetable oil.
• Gradually blend dry mixture into the wet mixture until just combined
• Pour batter into prepared loaf pans filling an inch below the rim to compensate for rise. Optional: sprinkle sugar or chopped nuts on top.
• Bake 40 minutes or until a toothpick inserted into the center of a loaf comes out clean.

Notes/Substitutions

• Brown Sugar - You can substitute white granulated sugar if you'd prefer.
• Milk – Use whatever you have on hand from skim to Vitamin D. Make it dairy free using Almond Milk.
• Vegetable Oil – Substitute with canola oil or melted butter in a pinch.

Variations

• Nuts - fold in walnuts, pecans or almonds or use them to garnish the bread just before placing it in the oven.
• Fruits - you can add in banana slices, apples or dried fruits, even raisins to your mixture as well.
• Spices - Blend in a tablespoon of cinnamon or combine cinnamon with 2/3 cups sugar and swirl it in.
• Chocolate - white or milk chocolate chips are also a delicious addition.
• Oats - fold them in and sprinkle on top for added texture.
• Glaze - add a cream cheese glaze, apple glaze or classic glaze.

Baking Alternatives

• Large Loaves - You can also make this in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50-60 minutes.
• Make Muffins – If you prefer to make brown sugar muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
• Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!

Tips

• Don’t overfill your loaf pan. Allow room to compensate for rise.
• Use the toothpick test to ensure it’s ready. Bake time varies based on your loaf pan size and material, altitude and even oven temperatures can vary. Insert a toothpick into the center. When it comes out clean it is done.

To Store

• Room Temperature – Store no yeast bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
• Refrigerate – Up to 1 week in an airtight container.
• Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.

Nutrition

Serving: 1g | Calories: 216kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 117mg | Potassium: 179mg | Sugar: 18g | Vitamin A: 55IU | Calcium: 87mg | Iron: 1.2mg

Recipe Found on: https://julieblanner.com/brown-sugar-bread/