Did you all have a lovely long weekend? It was family day here in Alberta, and we celebrated with a birthday fondue for my sister-in-law. Chocolate fondue equals my kind of party. Not only was it a chocolate fondue party, but there was three chocolate flavors to choose from, White, Dark and Milk. Genius! We were all asked to bring dippers to share, so I brought the usual bananas, strawberries and marshmallows, but wanted something I thought nobody else would bring. At first I was thinking peanut butter cookies, then I thought it was the perfect opportunity to use my Betty Crocker Mini Donut Factory that I got for Christmas. It came with a little recipe booklet inside, which I used for this batch. It was a fun little fondue dipper, plus yummy on their own as well. The donuts were very easy to make, so I will be making many a donut in the future I’m sure!
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 2 tsp vanilla
- 1 egg
1. Blend ingredients together with hand mixer. Scoop a heaping Tablespoon into each donut cavity in your pre heated donut maker. Close lid, wait 3-4 minutes and remove with wooden or plastic spatula.
2. Cool, then eat and enjoy!
It’s Friday, time for the last recipe of the week. After 3 muffin recipes this week, I now give you this delectable savory dish that I found at one of my all-time favorite blogs Meal Planning 101! The thing I absolutely love about this recipe is it is a throw together meal that is super easy, plus you can just use whatever you have on hand. That is exactly what happened in our house, when something unexpected happened and I needed to come up with a dinner, unplanned! Gasp, this is very rare in our house as I make a meal plan every week and stick to it like glue. I must say after the ease and deliciousness of this meal, I will be keeping sausages in my freezer from now on, so thank you , thank you Kindra for the great idea! I am going to write the recipe using the veggies and spices that I used, but head on over to Kindra’s recipe here- Easy Roasted Vegetable and Sausage Bake to see a plethora of flavor combinations!
- 6 medium potatoes, washed and cut into chunks
- 1/2 bell pepper cut into chunks
- 1/2 red onion cut into chunks
- 1 zucchini cut into chunks
- 2 Tbsp olive oil
- 1/2 tbsp. rosemary
- kosher salt, and ground black pepper
- 1 lb honey garlic sausage
1. Mix together potatoes, bell pepper, red onion, and zucchini in 13×9 inch baking dish. Spread with 1 1/2 Tbsp olive oil, plus all spices. Stir well so most of the veggies are coated. Bake at 425 degrees for 30 minutes.
2. Remove from oven and stir, top with sausages, brush remaining 1/2 Tbsp oil on sausages. Return to oven and bake for additional 25 minutes.
3. Eat and enjoy!
Good morning everybody! Today is the day that life gets back to normal around here. School is starting up again, and wouldn’t you know it, I have a cold. Now that really doesn’t make me that motivated to home school my kids, but I better get the ball rolling anyways. Not that they wouldn’t enjoy an extra day off, I am sure they would love it, but why postpone the inevitable. I had this cold all weekend, and let me tell you it made me kind of grumpy. I very rarely get sick, and I was super annoyed that it happened on the weekend when I had to miss fun things….like chocolate eating. Luckily I wasn’t sick when I made this delicious meal. It was so good! The original recipe comes over from Food.com. I found it on Pinterest!
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And now on to the recipe:
- 1 lb chicken breasts, diced
- 1 medium onion, chopped
- 1 Tbsp vegetable oil
- 8 flour tortillas
- 1 1/2 cups Monterey Jack cheese, divided
- 1/4 cup butter
- 1/4 cup flour
- 1 can (15 ounce) chicken broth
- 1 cup sour cream
- 1 can (4 ounce) green chiles
1. Heat oil in large skillet, cook chicken and onion until onion is tender and chicken is cooked through. Evenly divide this mixture between the 8 tortillas. Set aside 3/4 cup of the cheese for topping. Divide remaining cheese between the tortillas. Roll up , and place in a greased 13×9 inch baking dish.
2. To make the sauce, melt butter in saucepan, whisk in flour to make a roux. Gradually add the chicken broth, bring to a boil, stirring often until mixture has thickened. Remove from heat and stir in sour cream and chiles. Pour over enchiladas. Top with 3/4 cup of cheese that you set aside.
3.Bake for 20 minutes at 400 degrees.
4. Eat and enjoy!
It’s the last day of 2012. Tonight I will be eating a lovely vegetarian dinner ( stay tuned the next couple days for some awesome veggie recipes) and of course our New Year’s tradition, Chocolate Fondue. I think the kids look forward to this as much as all the Christmas baking I do. Chocolate Fondue, Hot melted chocolate, with a little fruit to dip in. Heaven, is one word I would use to describe it. Anyhoo, for our Vegetarian Christmas dinner, I made a turkeyless dinner, you know stuffing, potatoes lots o veggies. This potato recipe was the main feature and my og my was it ever delicious. I can honestly say, these were the best potatoes I have ever made, nay eaten! I am ready to make up another batch and eat them to my little heart’s content. These will be making an appearance at the dinner table many a time in 2013.
Recipe from Allrecipes
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1 Tbsp minced fresh rosemary
- 1 garlic clove, minced
- 1 tsp salt
- 1/4 tsp pepper
- 3 pounds potatoes, peeled and sliced into 1/8 inch slices
- 2/3 cup grated parmesan cheese
1. Pre heat oven to 350 degrees.
2.Melt butter in large saucepan. Whisk in flour until smooth. Gradually add the cream. Bring to a boil. Stir for 2 minutes and remove from heat. Add all your seasonings, and stir in potatoes.
3. Pour mixture into a greased 13×9 inch casserole and top with parmesan. Cover. Bake for 45 minutes.
4. Uncover, bake additional 15 minutes.
5. Eat and enjoy!