Last week, I tried a new Wet Burrito recipe for dinner — and Dave and I BOTH gave it 2 thumbs up.
I was also thrilled that I was able to simplify the original recipe to make it more “family friendly” for my blog — today, I’m sharing that simplified recipe!
Dave and I are HUGE chocolate chip cookie lovers — and recently, we’ve been on the hunt for that most perfect chocolate chip cookie recipe.
I’ve honestly baked more chocolate chip cookies in the past 6 months than I have in our entire married life… and just recently, I finally found THE BEST RECIPE! You’ll never believe how I found it either!
I get lots and lots of meal-planning questions — and more recently, I’ve gotten a handful of questions asking how I avoid meal-planning burnout.
At first, I wasn’t quite sure how to answer this question, but after thinking about it for a few weeks, I came up with 6 main factors that have really helped me to simplify my meal-planning and (for the most part) avoid meal-planning burnout.
With all the frigid temperatures here in West Michigan lately, I found that we were craving warm comfort foods like soup and homemade bread — so since I hadn’t made Cheese Broccoli Soup all winter yet, I decided to give it a go with a new recipe for us.
I made a few tweaks and can personally say that I think they made a big difference — and this is now our “go-to” Cheese Broccoli Soup recipe!
One of the things I really wanted to finish before the new baby arrives was defrosting our deep freezer in the basement. We have been meaning to do it for a few months now, and two weeks ago, I told Dave that “today is the day” (for the freezer, not the baby!) and I went downstairs to start unloading.
Today, I’m sharing our simple freezer-defrosting process, and answering a few freezer-related questions I get on a regular basis.
If you’re looking for a hearty, healthy, super-easy, make-ahead, busy-morning breakfast that will ALSO satisfy your sweet tooth — you’ve come to the right place.
These Chocolate Chip Oatmeal Breakfast Bars are super delicious, and definitely healthy enough for me to consider them a proper breakfast (or any-time-of-day-snack!)
Over the years, I’ve amassed TONS of different cookbooks (usually as gifts or for free from friends and family). However, it didn’t take long to realize that I rarely used many of them on a regular basis as I prefer to find most of my recipes online.
After many purges over the past 4+ years, I’ve whittled down my cookbook collection to just a very few favorites — all of which I’m sharing with you today!
Today’s recipe for Stromboli Bites is a spin off of one the more popular recipes here on my blog — Stromboli!
These little bites could easily make a full meal if paired with a salad and some fresh veggies — but they would also be the perfect game-day snack, party-pleasing appetizer, or after-school treat.
If you’re looking for a yummy treat to satisfy your sweet tooth this winter season — this 4-layer caramel peanut butter fudge should do the trick!
It’s just the perfect combination of sweet and salty, creamy and crunchy, ooey and gooey, chocolate and caramel…. I think you get the idea. It’s really good!
Dave and I are HUGE egg lovers! In fact, it’s not uncommon for us to go through 2 dozen eggs per week (or more). So I was pretty bummed when I wanted to do some holiday baking last week and only had 1 egg left in the house.
Thankfully, I found a few super simple recipes for egg substitutions (specifically for baking) — and I’m happy to report that they worked REALLY well!
I’ve never been a huge fan of coleslaw — however, when it comes to BrocoSlaw, I’ll almost always go back up for 2nds or even 3rds. I love the stuff.
BrocoSlaw is versatile enough to work with backyard BBQ’s, a simple sandwich buffet, or even a ham dinner — and today, I’m sharing my super simple recipe for this yummy side dish!
Dave and I love cheesecake — but I don’t always love making a huge cheesecake for just the two of us. So I was thrilled when a reader recently emailed me a recipe for a much smaller cheesecake.
It requires much fewer ingredients, much less time in the kitchen, and has much fewer calories than eating a full-size cheesecake (especially when there’s just two of us).
While I’m not trying to rush my most favorite holiday away, I also know that by tomorrow evening, some of you might be stranded in your kitchen with piles and piles of delicious Thanksgiving leftovers — and no desire to spend hours in the kitchen dealing with them all.
Today, I’m sharing a bunch of simple recipes and ideas I use to repurpose our Thanksgiving leftovers!
One of my favorite Thanksgiving side dishes (right up there with stuffing and applesauce) is super moist, homemade cornbread. It just makes the meal if you ask me.
If you’re looking for a REALLY easy, “tastes-like-it’s-from-scratch” cornbread recipe — you’ll want to give this one a try!
A couple weeks ago, I asked for recommendations on a really good chicken lasagna recipe via my Facebook page — and I got a whole bunch!
So since I obviously wasn’t going to make multiple different lasagnas just for Dave and myself, I took pieces of the different recipes (using the ingredients I had on hand) to try a brand new recipe. The results were so delicious — even Nora gobbled it up!
Dave and I love casseroles — especially in the cooler fall and winter months when warm leftovers for lunch the next day really hit the spot!
Today, I’m sharing a super simple casserole recipe — AND a casserole-making tip I use regularly to reduce the number of dirty dishes I need to wash and reduce the amount of time it takes me to get dinner on the table. Win, win!
I’m a big fan of semi-homemade meals and baked goods. These recipes usually take a fraction of the time and effort of 100% from scratch recipes, but they taste so much better than straight “from-a-box” foods.
The brownie recipe I’m sharing today is no exception. No one believes me when I say it all starts with a basic boxed brownie mix… I even had Dave fooled the first time I made them!
Two years ago, I started posting our meal plans each week — but then I realized that since we eat really simple foods and we eat the same things on a regular basis, these posts would probably get old. FAST. So I quit.
But ever since then, I’ve gotten a fair number of emails asking me to post more about what meals we eat on a weekly basis — so today, I’m doing just that!
Can you believe that until a few years ago, I absolutely did NOT like blueberries? But then I made this recipe for blueberry muffins (per my blueberry-loving husband’s request) and I was hooked.
If you are a blueberry lover — or even just a muffin lover, today’s recipe is definitely one you’ll want to try.
I’ve been on a “quiche kick” lately and have tried out multiple different recipes. One thing I’ve noticed is that although I love pie crust on pies, I apparently don’t love them with quiche!
In the past, I’ve made quiche using crescent roll dough. Last week, I tried something new — hash browns as the crust!