Nov 27, 2014

Sweet Potato & Bacon Casserole Recipe!

Nov
27
2014
Thursday

Best Sweet Potato and Bacon Casserole


A few years back we were at our friend Meg’s house for dinner and she made this absolutely amazing sweet potato and bacon casserole dish!  I immediately asked her for the recipe, and have made it several times over the past few years.  Y’all, it’s INCREDIBLE!

And today, Meg is sharing her recipe with all of you too!  If you haven’t yet, be sure to check out her website Lesson Plan Ladies where she shares Pre-K and Kindergarten lesson plans for homeschoolers (with more grade levels coming soon!)

Sweet Potato & Bacon Casserole Recipe!
 
Author:
Ingredients
  • 6 Sweet Potatoes, peeled and cubed
  • 1 package (12 oz) of bacon, cooked crisp and crumbled
  • Bacon grease from the cooked bacon
  • ¼ cup of Maple Syrup
  • Salt & Pepper to taste
Instructions
  1. Preheat the oven to 450 degrees
  2. Place the peeled & cubed sweet potatoes in a 9x13 baking dish
  3. Add the cooked and cumbled bacon on top of the cubed sweet potatoes
  4. Pour the bacon grease on top of the sweet potato/bacon mixture
  5. Drizzle the maple syrup on top of everything
  6. Add the salt and pepper and stir well
  7. COVER the baking dish with foil (*important*)
  8. Bake at 450 degrees for 45 minutes to an hour until potatoes are tender, stirring occasionally

 

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Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Nov 23, 2014

Top 20 Most Amazing Pumpkin Recipes + How To Make Pumpkin Puree!

Nov
23
2014
Sunday

How to make pumpkin puree!!  It tastes so much better than canned!

It is so incredibly easy to make your own pumpkin puree instead of buying it in cans at the store.

Just buy a pie pumpkin (one of the smaller ones) and cook it using your preferred method.  I prefer cooking my pumpkins whole in the oven.

Once your pumpkin is cooked through, cut it in half and scoop out the seeds (put them to the side to make roasted pumpkin seeds later!), scoop out the remaining pumpkin pulp, and then use a food processor or Vitamix to puree the pulp.

I’m a fairly lazy cook, so I just use my pumpkin puree as is and use less of other liquids in the recipe.  But if you would prefer the consistency to be more like canned pumpkin, then just place a cheesecloth over a mesh strainer, and pour the pumpkin puree in the cheesecloth.  Allow the puree to sit for about an hour, and then use it like you would use puree from the can.

A 3 lb. pie pumpkin should give you around 2 cups of puree, which is just a tad more than the 15 ounces in a can.

So now what do you do with this pumpkin puree?

I turned to my favorite recipe search engine, PINTEREST, to find lots of amazing recipes using pumpkin puree!

I tried to have a mix of dessert and non-dessert recipes, but it *might* be a little dessert heavy. :)

Oh my!  I'm so hungry now!  These really are amazing!

Just click on the pin below to go to the blog or website for all of the directions!

1. Baked Pumpkin Donuts



2. Pumpkin Pie Tortilla Rolls



3. Pumpkin Upside Down Cake



4. Pumpkin Hummus Dip



5. Pumpkin Custard



6. Curried Vegetable Stew



7. Pumpkin Mac & Cheese



8. Slow Cooker Pumpkin Butter



9. Pumpkin Cookies with Caramel Frosting



10. Pumpkin Cobbler



11. Pumpkin Waffles



12. Pumpkin Spices Latte Cake



13. Pumpkin Churro Cake



14. GLUTEN-FREE Pumpkin Donut Holes



15. Homemade Pumpkin Gnocchi



16. Grain-Free Pumpkin Spice Bread



17. Pumpkin Pie Larabars



18. Pumpkin Fudge Balls



19. Pumpkin Spice Glazed Loaf



20. Paleo Pumpkin Tortillas



 

Ok, who else is hungry now?!

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Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Nov 19, 2014

Gluten Free Double Cinnamon Roll

Nov
19
2014
Wednesday

Whip up a gluten free double cinnamon roll in minutes!





Just because you are eating grain free doesn’t mean you have to miss out on yumminess! This cinnamon roll with cinnamon “icing” (double the deliciousness!) has become one of my favorite breakfasts, with eggs on the side. In fact, an easy way to use the egg white that is left over from this recipe is to add another egg and a few spices to it, then scramble it to serve with your cinnamon roll!

You can use your choice of sweeteners in this cinnamon roll recipe. I usually make it with erythritol and a touch of stevia to keep it low carb, but any sweetener (even sugar) will work in the same proportions.

There are two ways to make double cinnamon rolls – in the microwave or in the oven. I find it easiest to just make one as needed in the microwave, but if you prefer to use an oven you’ll find instructions at the end. And a special thanks to Amy for the inspiration!

THM-FRIENDLY: For those who are doing the Trim Healthy Mama plan, this recipe works very well with THM. This recipe would be classified as an “S.”

Gluten Free Double Cinnamon Roll
 
Prep time
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Total time
 
This extra cinnamon-y treat is a perfect gluten free complement to eggs for breakfast, or with a hot drink for an afternoon pick-me-up.
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 1 Tablespoon butter (melted)
  • 1 teaspoon sweetener
  • ¼ cup almond meal (you can use almond flour too, but almond meal gives it the perfect consistency)
  • ¼ teaspoon vanilla
  • ⅛ teaspoon baking soda
  • 1 egg yolk
  • dash salt
  • 3 Tablespoons sweetener
  • 1 Tablespoon cinnamon
  • 1 oz cream cheese
  • 1 teaspoon cream
Instructions
  1. Melt butter in mug in microwave (or on stovetop).
  2. Add sweetener, almond flour, vanilla, egg yolk, baking soda and salt to mug.
  3. Stir vigorously and set aside.
  4. To make cinnamon "sugar": in small bowl combine 3 T sweetener and 1 T cinnamon (this makes enough for two cinnamon rolls)
  5. Use a knife to create swirls and gaps in the batter in the mug (don't worry if it looks messy,) then sprinkle 2 teaspoons of cinnamon "sugar" over it all.
  6. Microwave mug for one minute.
  7. To make the icing: in another mug, soften 1 oz of cream cheese by microwaving for 5-1o seconds. Stir in 1 Tablespoon of cinnamon "sugar" and 1 teaspoon of cream and beat until smooth.
  8. Put cinnamon roll on plate and drizzle icing over top and serve.
  9. To make in the oven, use a lightly greased or lined muffin tin (for regular-sized muffins) placing one serving per hole. Bake in 350° oven until light brown. Drizzle icing then serve.

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Patti Brown HeadshotPatti Brown is a wife and mom who loves to play in the kitchen. Her three children and husband are usually happy to try her inventions, and even join the fun. Their kitchen is the busiest room in the house!Patti and her daughter write about cooking, handcrafts and their latest home arts projects at their blog Blossoms And Posies.

Read more about Patti here! >>

 

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Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Nov 17, 2014

Gluten Free Alfredo Sauce Recipe!

Nov
17
2014
Monday

Gluten Free Alfredo Sauce! Easy to make with only 6 ingredients.






This recipe is brought to you by our amazing recipe contributor Patti from Blossoms and Posies!

We make our spaghetti “noodles” with this spiralizer that turns zucchini or butternut squash into noodles! It turns out perfectly and tastes amazing with regular spaghetti sauce or alfredo!


For years I only ate pasta with alfredo sauce when I was in a restaurant. I didn’t even try to make it. It just seemed like it would be too fussy. Boy was I wrong!

You can make alfredo sauce in under fifteen minutes, with only six ingredients. But it still seems fancy! Reminds me of that old commercial for Rice Krispies where the mom throws flour on her face to make it look like she worked soooo hard making Rice Krispie treats. Anyone remember that? LOL!

Serve gluten free alfredo sauce on your favorite noodles. For a traditional looking dish, use fettuccine rice noodles and make Fettuccine Alfredo. Tinkyada is my favorite brand – be sure to prepare the pasta exactly according to the directions on the package.

For a low carb and gluten free option, I like to use zucchini noodles, which are easily made with this cool spiralizer. I’ll bet your kids will fight over helping you make them – mine do!

THM-FRIENDLY: For those who are following the Trim Healthy Mama plan, this recipe works well with THM. Gluten Free Alfredo Sauce would be classified as an “S” when served with zucchini noodles.

 

Gluten Free Alfredo Sauce
 
Prep time
Cook time
Total time
 
This simple gluten free alfredo sauce is fast, and tastes so much better than store bought!
Author:
Recipe type: Sauce
Serves: 6 servings
Ingredients
  • 1 cup butter
  • 2 garlic cloves (crushed or minced)
  • 1½ cups heavy cream
  • ¾ cup Romano cheese (grated)
  • ½ cup Parmesan cheese (grated)
  • black pepper
Instructions
  1. Melt butter in large pan.
  2. Sauté garlic in butter on medium heat for about 30 seconds (don't let it brown.)
  3. Turn heat to low and slowly mix cream into butter and garlic.
  4. Add Romano, Parmesan and a sprinkle of black pepper, and continue to stir until cheese is melted and sauce is smooth.

 

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Patti Brown HeadshotPatti Brown is a wife and mom who loves to play in the kitchen. Her three children and husband are usually happy to try her inventions, and even join the fun. Their kitchen is the busiest room in the house!Patti and her daughter write about cooking, handcrafts and their latest home arts projects at their blog Blossoms And Posies.

Read more about Patti here! >>

 

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Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Oct 29, 2014

Crockpot Spaghetti Squash

Oct
29
2014
Wednesday

How to make amazing spaghetti squash in the crock pot!






This recipe is brought to you by our amazing recipe contributor Patti from Blossoms and Posies!

We are huge spaghetti squash fans over here, and when I make spaghetti squash I usually do it just like a cook a pumpkin in the oven. But I’m going to have to try using the crockpot next time!

If you are needing a good crockpot recommendation, this is the one that we really like. It’s simple, but gets the job done and I love that it has a lock-down lid.


Spaghetti squash is a delicious vegetable and is a great pasta-like option for gluten free eaters. What could be easier than cooking it in your crockpot?

My first attempt at cooking spaghetti squash long ago resulted in a big pile of mushy glop. Ew! I couldn’t figure out why anyone would want to eat it. But one day a few years ago I decided to try again – after all, maybe the fault was mine not the squash’s. I baked it, careful not to overcook. And yum yum! This time I got it right!

Spaghetti squash became a regular dish in our house. I thought I had mastered the art of this delicious vegetable, until a few weeks ago when a friend shared that she had cooked her spaghetti squash in her crockpot. What?! What beautiful music to a busy woman’s ears was this? I gave it a try, and I am sold! My goodness is it easy!

It is important that you pierce the squash all the way to the cavity with a knife a few times so it doesn’t explode (this really can happen and it is not pretty!) And be careful when you remove the squash and cut it open – there will be a lot of steam at first (use oven mitts.) But it is so much easier to cut a cooked spaghetti squash than a raw one! And the seeds and strings practically fall out – no effort.

Let us know in the comments if you try it – what do you think of this method?

Crockpot Spaghetti Squash
 
Prep time
Cook time
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Crockpot spaghetti squash is so easy - all it requires is that you think ahead a little.
Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • 1 spaghetti squash
  • 1-2 cups water
Instructions
  1. Remove grocery sticker and clean outside of spaghetti squash
  2. Pierce squash 3-5 times with a sharp knife - be sure to put it in deep so you know it is going all the way through the flesh to the cavity inside
  3. Place squash and water in crockpot and cook on high for 4 hours (cooking time may vary depending on your crockpot)
  4. Remove squash (wear oven mitts) and cut in half on cutting board
  5. Scoop out seeds and string and discard
  6. With a fork, gently peel the spaghetti-like layers away from the shell.
  7. Serve (delicious with butter and parmesan!)

 

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Patti Brown HeadshotPatti Brown is a wife and mom who loves to play in the kitchen. Her three children and husband are usually happy to try her inventions, and even join the fun. Their kitchen is the busiest room in the house!Patti and her daughter write about cooking, handcrafts and their latest home arts projects at their blog Blossoms And Posies.

Read more about Patti here! >>

 

Print this post This post may contain affiliate links. Click to view full disclosure policy.
Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Oct 13, 2014

How To Make Candied Pecans (or any nut!)

Oct
13
2014
Monday

How To Make Cinnamon Candied Nuts






I remember the first time I saw a kiosk at the mall with candied nuts. I was in college and the incredible smell immediately drew me in.

They were offering samples, and OH MY!! Yes, they did taste as good as they smelled.

“Um, how much did you say it was for one of the small cone-shaped bags? $5? For one small bag?  No, thanks. Maybe later.”

How I wish that I would’ve known that I could make the same goodness at home with just a few ingredients! On second thought, it probably was good that I didn’t know because I would’ve eaten this stuff by the BUCKETS.

Candied nuts are super easy to make, everyone is happy to get them as a gift for the holidays, AND you can even “paleoify” them for your Paleo friends! (Paleoify is a word, right? If not, it should be!)

You can also play around with the amount of sugar and cinnamon in the recipe below. Some people prefer the coating to be lighter, and some prefer it to be heavier.

Cinnamon Candied Nuts
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 4 cups of your favorite nuts
  • 1 egg white
  • 1 Tbsp. water
  • ¾ cup granulated sugar, brown sugar, OR raw honey
  • 1½ tsp. ground cinnamon
  • ½ - ¾ tsp. salt
Instructions
  1. Preheat the oven to 275 degrees F
  2. Put the egg white and water in a large glass bown and beat until frothy
  3. Add the nuts and coat well with the egg white mixture
  4. Mix together the sugar, cinnamon, and salt
  5. Add the sugar mixture to the nuts and egg white mixture and stir well to coat evenly
  6. Line two cookie sheets with parchment paper, and spray with choice of cooking spray
  7. Transfer the nut mixture into a single even layer on the cookie sheets
  8. Bake for around 60 - 80 minutes, stirring EVERY 15 minutes!
  9. Remove the cookie sheets from the oven and transfer the nuts to another bowl or cookie sheet so that they don't stick to the parchment paper
  10. ENJOY!

 

Here are some great jars if you want to give this as a gift this year! Just tie a cute ribbon around the top and everyone will love it!

 

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Visit Rachel @ SurvivingTheStores.com’s profile on Pinterest.

Print this post This post may contain affiliate links. Click to view full disclosure policy.
Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."